Manufacturing method for raw tea material used in beverages

A manufacturing method and a technology of raw materials, which are applied in the field of manufacturing raw tea for beverages, can solve problems such as the occurrence of abnormal odors, and achieve the effects of suppressing abnormal odors and reducing unsaturated fatty acids

Active Publication Date: 2012-10-24
SHOKUHIN SANGYO HIGH SEP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently, containerized tea beverages filled in cans, PET bottles, etc. are popular, and there are cases where they are stored for a long period of time. In this case, there are problems such as the occurrence of strange odors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0057] Next, examples of the present invention will be described. However, the present invention is not limited to these Examples.

[0058] Tests 1 to 6 shown below were carried out. In addition, the weight of sucrose, the weight of catechol, the weight of caffeine, the weight of oxalic acid, the weight of cuticle, and the weight of fiber shown below were measured as shown below.

[0059]

[0060] (1) How to adjust the sample

[0061] Take 50 mg of pulverized raw tea, add 50 mg of ultrapure water thereto, and perform ultrasonic extraction for 15 minutes. Take 500 μL of the extracted sample, add 100 μL of 100 mM sodium hydroxide (NaOH), 100 μL of 50 ppm lactose, and 400 μL of ultrapure water into it and stir thoroughly to obtain a sample. This was quantified by the calibration curve method using high-performance liquid chromatography (HPLC) under the following conditions, and the sucrose weight was measured.

[0062] (2) Analytical conditions

[0063] ?Analytical column:...

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PUM

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Abstract

Provided is a manufacturing method for a raw tea material used in beverages whereby degradation odors resulting from long-term storage of the tea beverage can be suppressed. The manufacturing method for the raw tea material is characterized by the inclusion of a step for subjecting the cuticular layer of tea leaves to a reduction treatment. One example of the cuticular layer reduction treatment is to bring the front and/or back surface(s) of the tea leaves into contact with hot water, which flows in a substantially horizontal direction onto the surface of the tea leaves at a speed of 20-120 m/min at a temperature of 60-100 DEG C, for a period of 10-120 seconds.

Description

technical field [0001] The present invention relates to a method for producing raw material tea for beverages that can be suitably used as a raw material for tea beverages, particularly containerized tea beverages filled in cans or PET bottles. Background technique [0002] In the past, it was common to brew tea in a teapot and drink it throughout the day. However, currently, container-packed tea beverages filled in cans, PET bottles, etc. are widespread, and there are cases where they are stored for a long period of time. In this case, there have been problems such as generation of a bad smell. Therefore, how to suppress the acidification or deterioration of the beverage during production or storage of the tea beverage, and how to suppress the occurrence of unpleasant odors has become important. [0003] The following Patent Document 1 discloses a method for producing tea beverages. In this method, tea is extracted with cold water below 20° C., and after removing the obtai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/16
CPCA23F3/06
Inventor 笹目正巳衣笠仁伊东史弘藤原冬树伊藤章雄冈野谷和则
Owner SHOKUHIN SANGYO HIGH SEP
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