powdered tea drink

A technology for tea beverages and beverages, applied in the directions of tea, tea extraction, food science, etc., can solve the problems of increased bitterness and astringency of solid matcha, unable to obtain the aroma and rich taste of matcha, and achieve the effect of excellent balance.

Inactive Publication Date: 2017-06-06
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] Although many tea beverages containing powdered matcha have been developed, there is a problem that even if the amount of matcha is increased, the bitterness and astringency due to solid matcha are enhanced, and the fragrance and rich taste corresponding to the increase in matcha cannot be obtained.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] (1) Manufacture of powdered matcha

[0064] After steaming and cooling the covered leaves of tea leaves that have been subjected to light-shielding treatment, the tea leaves are dried in a tea mill for drying without rolling, and the resulting dried leaves are cut into small pieces, the stems are removed, and further dried Tencha was produced, and the tencha was ground with a stone mortar so that D90 became 20 μm or less to obtain powdered Matcha (Matcha A) with an average particle diameter of 10 μm.

[0065] (2) Manufacture of miniaturized powder matcha

[0066] Matcha is produced by grinding tencha with a stone mortar, suspending the matcha in about 20 times the amount of water, and treating the suspension with a pressure of 13 MPa in a high-pressure homogenizer to obtain a finely ground matcha powder with an average particle size of 2 μm ( Matcha B).

[0067] (3) Preparation of tea extract

[0068] 30 parts by weight of water was used as an extraction solvent with...

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PUM

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Abstract

The present invention is to provide a matcha-containing drink with good flavor. It is the following beverage: it is a tea beverage with a Haze value (H) of 50 to 100%, containing (A) gallate type catechin and (B) free type catechin, and their total amount [(A )+(B)] is 100 ~ 1500 mg / L, the content of (B) > the content of (A), containing (C) monogalactose diglyceride and (D) digalactose diglyceride, and their total The amount [(C)+(D)] is 1.3-12.0 mg / L.

Description

technical field [0001] The present invention relates to a powdered matcha drink having a high Haze value as an index of turbidity. Background technique [0002] The taste elements of green tea beverages include sweetness, sourness, saltiness, bitterness, savory taste, and astringent taste. In general, savory and sweet tastes are preferred, and bitterness and astringency are regarded as unpleasant tastes. However, in the case of green tea drinks, the taste is based on bitterness and astringency, and it also has savory and sweetness. By achieving a balance, bitterness and astringency are not unpleasant tastes, but tea-specific refreshment is produced. Sensitive, rich flavor. [0003] In recent years, green tea beverages in PET bottles, which are convenient to carry and can be resealed, meet the needs of consumers, and the market scale has rapidly expanded. From the standpoint of suppressing precipitation during storage, container-filled green tea beverages can be produced b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 早川智浅野绘里香栗原暖中村友香
Owner SUNTORY HLDG LTD
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