Ito En, Ltd.

Kenji Shimaoka

Masami Sasame

Hitoshi Kinugasa

Hitoshi Niino

Kazunori Okanoya

Izumi Kobayashi

Yoko Ueno

Nobuo Matsumoto

Yoko Haraguchi

Takanobu Takihara

Yuko Sagesaka

Toshio Kawasaki

Takashi Soeda

Tetsuya Onuki

Ken-ichi Abe

Shuhei Kuribayashi

Hideo Nomura

Kazuyoshi Nishimura

Takashi Yamamoto

Ken-Ichi Abe

This invention is related to a method of manufacturing a tea drink, which comprises the steps of subjecting tea leaves to extraction to obtain an tea extract and adjusting the pH of the tea extract to the range of 5.0-6.0, mixing nitrogen into the tea extract while applying a negative pressure of 0.01 MPa or more, stabilizing the tea extract in succession to the step of applying a negative pressure by maintaining the tea extract under a pressure of not higher than atmospheric pressure for a period of 30 seconds to 20 minutes, and adjusting the pH of the tea extract to the range of 5.5-6.5 during or subsequent to the step of stabilizing the tea extract.

Method of manufacturing tea drink

Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, is 150-500 ppm; the ratio by concentration of the disaccharides to the monosaccharides (disaccharides/monosaccharides) is 2.0-8.0; the ratio by concentration of electron-localized catechins to the aforesaid saccharides (electron-localized catechins/saccharides) is 1.8-4.0; and the ratio by content of furfural to geraniol (furfural/geraniol) is 0.5-3.0. It is preferred that the ratio by concentration of the aforesaid saccharides to soluble solid matters originating in tea leaves (saccharides/(soluble solid matters originating in tea leaves&#xd7;100)) is 5.0 to 10.0.

Green tea beverage packed in container

To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins.

Method for manufacturing containered green tea beverage

Manufacturing process of tea beverages

In order to produce green tea beverages which have a good flavor and a good balance of the fragrant components and do not form unpleasant precipitates, such green tea beverage are produced by a method including an extracting step consisting of two extraction steps, a first step in which green tea leaves are extracted at an applied pressure to obtain a pressure extract (step 1) and a second step in which green tea leaves are extracted under atmospheric pressure, followed by microfiltration to obtain an atmospheric extract (step 2), and a mixing step in which the pressure extract and the atmospheric extract obtained in the respective step are mixed at a mixing ratio determined on the basis of the weight of the raw tea leaves (step 3). This method can provide the production of drinks which have a good flavor and a good balance of the fragrant components and in addition, do not result in formation of deposits, and are suitable for beverages, in particular, for packing into PET bottles by mixing, at a predetermined ratio, the pressure extract from step 1, which is rich in suitable fragrance but short in astringency and tastiness, and the atmospheric extract from step 2, which is intense in astringency and tastiness and provided with a good color tone.

Green tea beverages manufacturing process

Tea leaves are extracted in warm or hot water, and the obtained extract is contacted with a cation exchange resin ionically bonded to potassium ion. The potassium ion is ionically bonded to the cation exchange resin in advance. Divalent ions in the tea beverage are replaced with the potassium ions from the cation exchange resin. The electrical conductivity of the extract is controlled in this whole process. The natural flavor and quality of the tea are thereby maintained more certainly, since metal ions that cause muddiness or precipitation are effectively removed.

Tea manufacturing process

Growing community of inventors

Shizuoka, Japan

Kenji Shimaoka