Vitamin C-fortified beverage composition

Abstract

The present invention provides a beverage composition comprising a) vitamin C, b) a first polysaccharide containing maltodextrin, c) a second polysaccharide containing gum arabic and / or xanthan gum, and d) a beverage product, wherein the mass ratio of the first polysaccharide to the second polysaccharide is 2:1 to 1:2. The present invention also provides a method for preparing the beverage composition.

Description

[Technical Field]

[0001] This invention relates to a beverage composition. In particular, this invention relates to a beverage composition fortified with vitamin C. [Background technology]

[0002] Hydration is believed to bring many health benefits to both the body and mind. Therefore, many non-alcoholic beverages are often said to be refreshing. There are many non-alcoholic beverages available for consumption on the market. Tea and coffee are among the most popular.

[0003] Polyphenols present in tea are also considered beneficial to human health. Various types of tea are available on the market, including black tea, green tea, oolong tea, and white tea. Black tea is generally prepared through a process that includes wilting, rolling, fermentation, and roasting / drying. Green tea, on the other hand, does not involve a fermentation process. Therefore, the characteristic profile of green tea differs from that of black tea.

[0004] Traditionally, tea referred to the products derived from the tea plant, Camellia sinensis. However, in recent years, the definition of tea has generally been recognized to include all forms of herbal infusions. For this reason, these herbal infusions are now commonly referred to as herbal "tea."

[0005] Herbal teas or herbal infusions are also becoming increasingly popular because of the diverse health benefits offered by various herbs. Specifically, herbal teas are generally rich in antioxidants, vitamins, and essential nutrients, which are compounds strongly associated with health benefits such as stress relief, improved immunity, pain reduction, and improved digestion. Therefore, herbal teas are seen as a convenient way to supply individuals with these essential nutrients and elements.

[0006] Most people in Western and Asian countries drink at least one type of tea or coffee at least once a day, or more. Therefore, tea and coffee can be one way of supplying nutrients and essential elements.

[0007] Vitamin C is one of the essential nutrients necessary for the growth, development, and repair of body tissues. Vitamin C is not only an antioxidant but also an important nutrient for boosting immunity. Beverages such as tea fortified with vitamin C are an affordable option for supplying consumers with vitamin C. However, to supply vitamin C through tea, the beverage industry currently uses a method of physically mixing vitamin C granules (either pure or encapsulated from non-tea ingredients) with tea granules. This current method of vitamin C fortification has numerous challenges, such as poor appearance of the tea leaves, reduced shelf-life stability, and unstable or insufficient vitamin C delivery to the final cup. [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention relates to addressing one or more of the above problems by providing a vitamin C-fortified beverage composition in which vitamin C is coated onto a beverage product (e.g., a tea leaf product) using a specific amount and a specific type of polysaccharide binder.

[0009] Therefore, the inventors have found that by using a polysaccharide binder of a specific type and in a specific ratio, it is beneficially possible to enhance the vitamin C in a beverage product, achieve an excellent visual appearance (e.g., color tone) of the beverage product, a good supply of vitamin C to the final cup, and the long-term stability of the beverage product coated with vitamin C, thereby addressing the aforementioned problems in the art.

[0010] This specific combination of a tea product, vitamin C, and a polysaccharide binder of a specific type and ratio was not achievable from the disclosed knowledge recognized in the art, together with their beneficial use in vitamin C supply. **Means for Solving the Problems**

[0011] In a first aspect, the present invention provides a) vitamin C; b) a first polysaccharide containing maltodextrin; c) a second polysaccharide containing gum arabic and / or xanthan gum; and d) a beverage product A beverage composition comprising, where the mass ratio of the first polysaccharide to the second polysaccharide is 2:1 to 1:2.

[0012] In another aspect, the present invention provides a) a step of preparing a coating solution by adding vitamin C, a first polysaccharide containing maltodextrin, and a second polysaccharide containing gum arabic and / or xanthan gum together with water and optionally mixing; b) a step of adding the coating solution of step a) to a beverage product and mixing for 1 to 30 minutes; and c) a step of drying the mixture of step b) at a temperature of from 90°C to 160°C for 2 to 60 minutes A method for preparing a beverage composition comprising.

[0013] These aspects, as well as other aspects, features, and advantages, will be apparent to those skilled in the art upon reading the following detailed description. To avoid doubt, any feature of one aspect of the present invention may be utilized in any other aspect of the present invention. The word "comprising" means "including", but does not necessarily mean "consisting of" or "composed of". In other words, the recited steps or options need not be exhaustive. Note that the examples shown in the following description are intended to clarify the present invention and are not intended to limit the present invention to those examples themselves. Similarly, unless otherwise specified, all percentages are mass / mass percentages. All numerical values in this specification indicating amounts of materials, reaction conditions, physical properties of materials, and / or uses are to be understood as being modified by the word "about", unless an operating example or comparative example is given or explicitly stated otherwise. A numerical range expressed in the form "x to y" is to be understood as including x and y. When multiple preferred ranges for a particular feature are described in the form "x to y", it is to be understood that all ranges combining different endpoints are also contemplated.

Mode for Carrying Out the Invention

[0014] The disclosure of the present invention confirmed in this specification is considered to extend to the fact that all embodiments confirmed in the claims are mutually dependent on each other, regardless of the fact that the claims can be confirmed without overlapping dependence or redundancy.

[0015] In a first aspect, the present invention provides a) vitamin C; b) a first polysaccharide containing maltodextrin; c) a second polysaccharide containing gum arabic and / or xanthan gum; and d) a beverage product A beverage composition comprising the above, wherein the mass ratio of the first polysaccharide to the second polysaccharide is 2:1 to 1:2.

[0016] Vitamin C It should be understood that vitamin C refers to ascorbic acid and its derivatives.

[0017] In certain embodiments, vitamin C is selected from L-ascorbic acid, ascorbyl glucoside, magnesium ascorbyl phosphate, ethyl ascorbic acid, ascorbyl phosphate, ascorbyl palmitate, and ascorbate salts (e.g., sodium ascorbate or potassium ascorbate). Preferably, vitamin C is selected from L-ascorbic acid, ascorbyl glucoside, magnesium ascorbyl phosphate, and ascorbate salts (e.g., sodium ascorbate or potassium ascorbate). Most preferably, vitamin C is L-ascorbic acid.

[0018] In certain embodiments, vitamin C is not an ascorbate (e.g., sodium ascorbate or potassium ascorbate).

[0019] The amount of vitamin C (e.g., L-ascorbic acid) used in the beverage composition of the present invention is preferably in the range of 0.5 to 40% by mass of the composition, more preferably 1 to 30% by mass, even more preferably 2 to 30% by mass, still more preferably 5 to 25% by mass, even more preferably 10 to 25% by mass, and most preferably 10 to 20% by mass.

[0020] polysaccharide The beverage composition of the present invention also contains two types of polysaccharides. The first polysaccharide is maltodextrin. Preferably, the first polysaccharide is maltodextrin.

[0021] Maltodextrin is a well-known food additive. It is a tasteless substance. Generally, it is produced by hydrolyzing vegetable starch. The starch is preferably corn or wheat.

[0022] The amount of maltodextrin used in the beverage composition of the present invention is preferably in the range of 0.1 to 15% by mass of the composition, more preferably 0.2 to 10% by mass, even more preferably 0.5 to 8% by mass, still more preferably 0.5 to 6% by mass, even more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass.

[0023] Preferably, the mass ratio of vitamin C to maltodextrin in the beverage composition is 20:1 to 4:1. More preferably, the mass ratio of vitamin C to maltodextrin in the beverage composition is 20:1 to 6:1. Even more preferably, the mass ratio of vitamin C to maltodextrin in the beverage composition is 20:1 to 10:1. Most preferably, the mass ratio of vitamin C to maltodextrin in the beverage composition is 15:1 to 10:1.

[0024] One or more other polysaccharides may also be included with maltodextrin as an example of the first polysaccharide. Non-limiting examples of other polysaccharides include starch and modified starch (e.g., OSA starch).

[0025] It will be recognized that the term modified starch is understood to be naturally derived starch that has been processed by physical, chemical, or enzymatic processes. Preferably, modified starch is acetylated starch, dextrin, or cross-linked starch.

[0026] The amount of modified starch used in the composition of the present invention is preferably 0.1 to 15% by mass of the composition, more preferably 0.2 to 10% by mass, even more preferably 0.5 to 8% by mass, still more preferably 0.5 to 6% by mass, even more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass.

[0027] The beverage composition of the present invention also comprises a second polysaccharide. The second polysaccharide comprises gum arabic and / or xanthan gum. Preferably, the second polysaccharide is selected from gum arabic or xanthan gum. Most preferably, the second polysaccharide is gum arabic. Gum arabic is also commonly known as acacia gum. It is an edible, water-soluble gum that is widely used in the food industry as a stabilizer and / or thickener.

[0028] The amount of gum arabic and / or xanthan gum in the beverage composition of the present invention is preferably in the range of 0.1 to 15% by mass of the composition, more preferably 0.2 to 10% by mass, even more preferably 0.5 to 8% by mass, still more preferably 0.5 to 6% by mass, even more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass.

[0029] Preferably, the mass ratio of the first polysaccharide (e.g., maltodextrin) to the second polysaccharide (e.g., gum arabic) is 2:1 to 1:2, more preferably 1.5:1 to 1:1, and most preferably 1:1.

[0030] The total amount of the first polysaccharide (e.g., maltodextrin) and the second polysaccharide (e.g., gum arabic) is 0.1 to 20% by mass of the composition. Preferably, the total amount of the first polysaccharide (e.g., maltodextrin) and the second polysaccharide (e.g., gum arabic) is 0.5 to 15% by mass of the composition, more preferably 1 to 10% by mass of the composition, even more preferably 1 to 8% by mass of the composition, and most preferably 2 to 6% by mass of the composition.

[0031] beverage products It will be understood that a beverage product is any beverage precursor to which water (e.g., boiling water) can be added to prepare a beverage extract. Non-limiting examples of beverage products include tea leaf products, herbal tea products, coffee beans, ground coffee powder, cocoa products, instant tea products, and instant coffee products.

[0032] The amount of beverage product (e.g., tea leaf product) in the composition is preferably in the range of 75 to 99% by mass of the composition, more preferably 80 to 98.5% by mass, even more preferably 85 to 98.5% by mass, still more preferably 87 to 98.5% by mass, even more preferably 90 to 98.5% by mass, and most preferably 92 to 98.5% by mass.

[0033] In certain embodiments, the composition of the present invention includes a tea leaf product. The tea leaf product preferably means a tea product obtained after the tea manufacturing process, and the tea leaf product contains less than 10% by mass, preferably less than 7% by mass, and most preferably less than 5% by mass of moisture.

[0034] The tea leaf products may preferably be selected from black tea products, green tea products, oolong tea products, white tea products, or blends thereof.

[0035] Black tea generally refers to fermented tea, produced by processing raw tea leaves. Raw tea leaves refer to tea leaves, buds, and / or stems that have never been dried to a moisture content of less than 30% by mass, and usually have a moisture content in the range of 60-90%. Black tea has characteristics that differ from green tea. Black tea is more astringent and less bitter than green tea. The reddish color of black tea liquor is also noticeably darker than that of green tea. Black tea also contains high levels of theaflavins.

[0036] In the process of making black tea, fermentation refers to the oxidation and hydrolysis processes that occur when certain endogenous enzymes come into contact with a substrate, for example, by mechanically breaking down the cells through immersion of the leaves. During this process, the colorless catechins in the leaves are converted into a complex mixture of yellow and orange to dark brown polyphenolic substances.

[0037] Green tea refers to tea that is essentially unfermented. Green tea has different characteristics from black tea. Unlike black tea, green tea liquor is light in color. Green tea is also rich in catechins and contains little to no theaflavins.

[0038] Oolong tea refers to a type of tea that is semi-fermented.

[0039] For the purposes of this invention, preferred tea leaf products are either black tea or green tea, with black tea being the most preferred.

[0040] In certain embodiments, the beverage product is a herbal (tea) product.

[0041] For the purposes of this invention, the term "herbal (tea) product" may preferably refer to any (tea) product made from herbal plant material suitable for human consumption. Herbal plant material may preferably include the leaves, roots, flowers, fruits, or other parts of a plant. Preferably, herbal plant material refers to the leaves of a plant. The term "herbal (tea) product" will also be understood to include the leaves, stems, roots, flowers, and fruits of shrubs.

[0042] Preferably, herbal (tea) products contain medicinal plants, which preferably mean plants that have beneficial properties related to human health.

[0043] In a particular preferred embodiment, the herbal (tea) product is selected from rooibos (tea) products, hibiscus (tea) products, chamomile (tea) products, rosehip (tea) products, mint (tea) products, lemon verbena (tea) products, chicory (tea) products, orange (tea) products, mate (tea) products, and combinations thereof.

[0044] Preferably, the herbal (tea) product is selected from rooibos (tea) products, hibiscus (tea) products, chamomile (tea) products, lemon verbena (tea) products, and combinations thereof. More preferably, the herbal (tea) product is selected from rooibos (tea) products, hibiscus (tea) products, chamomile (tea) products, and combinations thereof. Even more preferably, the herbal (tea) product is selected from rooibos (tea) products or hibiscus (tea) products. Most preferably, the herbal (tea) product is a rooibos (tea) product.

[0045] It will be understood that mint (tea) products may include, for example, peppermint (tea) products, spearmint (tea) products, applemint (tea) products, and Moroccan mint (tea) products.

[0046] In some embodiments, the beverage product may also be understood to be an instant beverage, such as instant coffee powder and instant tea powder. Instant beverage products are typically manufactured from aqueous extracts made by traditional methods. These aqueous extracts are then subjected to a clarification process (such as "decreasing" used in tea powder production) and / or concentrated under vacuum or reverse osmosis. In the case of granular coffee production, this aqueous extract can be frothed at this point. The resulting extract is then dried by spray drying or freeze-drying. When freeze-drying is used, the extract is usually frozen as a thin layer on a freeze-drying belt and then pulverized in the frozen state. The resulting granules are usually poured into trays and freeze-dried under low pressure.

[0047] Therefore, instant beverage products are preferably in the form of powder or granules, produced by extracting a beverage product (e.g., tea leaves, coffee, etc.) with a solvent (e.g., water), clarifying the extract as needed, and drying it (e.g., spray drying or freeze-drying) to obtain a powder or granules.

[0048] Therefore, the instant beverage product is preferably in the form of a powder or granules, and more preferably in the form of a powder. Thus, the instant beverage product may be a powder or granules with an average particle size of 1200 μm or less, preferably 1100 μm or less, and most preferably 1000 μm or less.

[0049] Instant beverage products are preferably soluble in water at temperatures ranging from 4°C to 100°C, more preferably from 6°C to 90°C, and most preferably from 10°C to 80°C.

[0050] Non-exclusive examples of possible instant beverage products include instant tea products, instant herbal products, instant coffee products, and instant cocoa products.

[0051] Other additives In certain embodiments, the beverage composition may contain one or more buffering agents. It will be understood that a buffering agent refers to any agent (compound) that can be added to the composition to maintain the pH of the beverage leachate within a specific range. Preferably, the buffering agent is a compound that can maintain the pH of the beverage leachate within the range of 4 to 6, more preferably 4.5 to 6, even more preferably 4.8 to 5.8, still more preferably 5 to 5.6, and most preferably 5 to 5.3.

[0052] A non-limiting list of suitable buffers includes citrates, carbonates, bicarbonates, phosphates, borates, glycine, and combinations thereof. In certain embodiments, the buffer is the base form of the acid contained in the composition of the present invention. For example, if the acid is citric acid, the buffer may be a citrate (e.g., sodium citrate or potassium citrate).

[0053] In certain embodiments, the buffer is selected from citrates, carbonates, bicarbonates, phosphates, or combinations thereof. Suitablely, the carbonate is potassium carbonate or sodium carbonate. Suitablely, the bicarbonate is potassium bicarbonate or sodium bicarbonate. Suitablely, the citrate is sodium citrate or potassium citrate.

[0054] In a particular preferred embodiment, the buffer is sodium citrate.

[0055] The buffering agent may be present in any appropriate amount. In some embodiments, the buffering agent is present in an amount of 0.1 to 5% by mass of the composition. Preferably, the buffering agent is present in an amount of 0.5 to 4% by mass of the composition, and more preferably, in an amount of 0.5 to 3% by mass of the composition.

[0056] In some embodiments, the beverage composition may also include sugar and / or one or more sweeteners. A non-limiting list of possible sweeteners includes acesulfame K, aspartame, saccharin, sorbitol, stevia, sucralose, and xylitol.

[0057] It will also be understood that the beverage composition of the present invention may contain one or more additional agents. For example, the beverage composition may contain one or more nutrients, flavoring agents, metals and minerals, bulking agents, anticaking agents (e.g., silicon dioxide), cocoa extract, etc.

[0058] A non-exclusive list of possible flavorings includes vanilla, fruits (e.g., strawberries, lemons, berries), ginger, cardamom, allspice, jasmine, and tea essences (e.g., Earl Grey, black tea).

[0059] A non-limiting list of possible nutrients includes other vitamins (e.g., vitamins B and D), minerals (e.g., zinc, calcium, sodium), and essential fatty acids (e.g., omega-3 and omega-6). Preferably, one or more additional nutrients are selected from vitamins (e.g., vitamin C and vitamin D) and metals and minerals (e.g., zinc, iron, calcium, sodium, etc.), most preferably from vitamin D, vitamin B12, iron, and / or zinc.

[0060] A non-exclusive list of possible bulking agents includes starch, carboxymethylcellulose, and sugars (e.g., dextrose).

[0061] It will be understood that the above additional agents may be added in any appropriate amount. Preferably, one or more additional agents are added independently in an amount of 0.01 to 5% by mass of the composition, preferably 0.05 to 4% by mass of the composition, more preferably 0.1 to 3% by mass of the composition, and most preferably 0.5 to 2% by mass of the composition.

[0062] Method of the present invention The present invention a) A step of preparing a coating solution by adding a first polysaccharide containing vitamin C and maltodextrin, and a second polysaccharide containing gum arabic and / or xanthan gum, together with water and optionally mixing them; b) Adding the coating solution from step a) to the beverage product and mixing for 1 to 30 minutes; and, c) Drying the mixture from step b) at a temperature of 90°C to 160°C for 2 to 60 minutes. The present invention also provides a method for preparing a beverage composition containing [the specified substance].

[0063] Process a) It will be understood that vitamin C, the first polysaccharide, and the second polysaccharide may be those described above in relation to the first aspect of the present invention. For example, vitamin C is preferably L-ascorbic acid, the first polysaccharide is preferably maltodextrin, and the second polysaccharide is preferably gum arabic.

[0064] It will also be understood that the coating solution prepared in step a) may be prepared using any conventional technique. Typically, this involves dissolving a predetermined amount of vitamin C (e.g., L-ascorbic acid), a first polysaccharide (e.g., maltodextrin), and a second polysaccharide (e.g., gum arabic) in water (optionally while stirring or mixing) at room temperature conditions (e.g., 25°C and 1 atm).

[0065] The coating solution prepared in step a) may have any appropriate vitamin C (e.g., L-ascorbic acid) concentration depending on the intended use of the coating solution. Preferably, the vitamin C (e.g., L-ascorbic acid) concentration of the coating solution is 2-40% w / v, more preferably 2-35% w / v, even more preferably 5-30% w / v, even more preferably 10-30% w / v, and most preferably 15-25% w / v.

[0066] In certain embodiments, the mass ratio of vitamin C to water used in the coating solution of step a) is 1:2 or higher, preferably 1:3 or higher, more preferably 1:35 or higher, and most preferably 1:4 or higher.

[0067] In a particular embodiment, the mass ratio of vitamin C to water used in the coating solution of step a) is 1:2 to 2.0, preferably 1:2 to 1:8, more preferably 1:3 to 1:6, even more preferably 1.3 to 1.6, and most preferably 1.4 to 1.5.

[0068] Preferably, the total concentration of the first polysaccharide and the second polysaccharide in the coating solution of step a) is 1-20% w / v, preferably 1-15% w / v, more preferably 2-10% w / v, and most preferably 2-8% w / v.

[0069] Step b) It will be understood that the beverage product of step b) may be any of the beverage products described herein above. Preferably, the beverage product is a tea leaf product (e.g., a black tea leaf product).

[0070] After adding the coating solution from step a) to the beverage product, the materials are mixed. Any suitable mixing method, such as mechanical stirring or agitation, may be used in this step. It will be understood that both the addition and mixing may be carried out at any suitable temperature. Preferably, the temperature for addition and mixing is 10°C to 50°C, more preferably 15°C to 40°C, and most preferably 20°C to 30°C (e.g., 25°C).

[0071] If any other ingredients (e.g., one or more other vitamins, nutrients, pH adjusters, etc.) are added to the beverage composition, these are also added in step b).

[0072] The mixing time can be varied between 1 and 30 minutes. Preferably, the mixing in step b) is carried out for 2 to 30 minutes, more preferably 5 to 25 minutes, even more preferably 5 to 20 minutes, and most preferably 8 to 15 minutes.

[0073] Process c) Step c) includes drying the mixture from step b) at a temperature of 90°C to 160°C for 2 minutes to 60 minutes.

[0074] It should be understood that any appropriate drying process may be used.

[0075] For example, the drying process can be carried out using a fluidized bed dryer, freeze dryer, microwave dryer, or vacuum dryer.

[0076] Preferably, the drying process may be carried out using a fluidized bed dryer. More preferably, the drying process may be carried out using a fluidized bed dryer operated at 90°C to 150°C for 2 minutes to 45 minutes. Even more preferably, the drying process may be carried out using a fluidized bed dryer operated at 90°C to 120°C for 2 minutes to 30 minutes. Most preferably, the drying process may be carried out using a fluidized bed dryer operated at 100°C to 120°C for 5 minutes to 25 minutes (e.g., 20 minutes).

[0077] It will be understood that the drying process (step c) is preferably carried out so that the moisture content of the beverage composition is less than 20% by mass, preferably less than 10% by mass, more preferably less than 7% by mass, and most preferably less than 5% by mass.

[0078] This method may further include a final step of blending a vitamin C-coated beverage product with a beverage product of the same type that is not coated with vitamin C. Preferably, the blend contains a beverage product (e.g., a tea leaf product) coated with 1 to 50% by mass of vitamin C. More preferably, the blend contains a beverage product (e.g., a tea leaf product) coated with 1 to 40% by mass of vitamin C. Even more preferably, the blend contains a beverage product (e.g., a tea leaf product) coated with 1 to 30% by mass of vitamin C. Even more preferably, the blend contains a beverage product (e.g., a tea leaf product) coated with 1 to 20% by mass of vitamin C. Even more preferably, the blend contains a beverage product (e.g., a tea leaf product) coated with 1 to 10% by mass of vitamin C. Most preferably, the blend includes a beverage product (e.g., a tea leaf product) coated with 2-8% by mass of vitamin C.

[0079] The present invention will be demonstrated here by the following non-limiting embodiments. These embodiments are merely illustrative and do not limit the scope of the present invention in any way. [Examples]

[0080] Materials used The tea leaves were obtained from Ekaterra Tea Kenya Ltd. L-ascorbic acid was obtained from Merck. • The acacia gum was obtained from Merck. • Maltodextrin was obtained from Merck. • OSA starch was obtained from Cargill.

[0081] (Example C1) A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C) with 100 g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to be 3. 100 g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. Next, 1 g of the vitamin C-coated black tea was blended with 1 g of regular Fannings tea bag tea (from Kenya). This blend was then used to prepare a tea infusion as described in the infusion preparation protocol below.

[0082] (Example 1) A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C) and 5 g of acacia gum with 100 g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100 g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0083] (Example 2) A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C) and 5 g of maltodextrin with 100 g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100 g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 20 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 10 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0084] (Example 3) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 2.5g of acacia gum, and 2.5g of maltodextrin in 100g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and it was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0085] (Example 4) A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C), 1.65 g of acacia gum, and 3.3 g of maltodextrin in 100 g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100 g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0086] (Example 5) A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C), 3.3 g of acacia gum, and 1.65 g of maltodextrin with 100 g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100 g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0087] (Example 6) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 3g of acacia gum, and 2g of maltodextrin in 100g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0088] (Example 7) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 2g of acacia gum, and 3g of maltodextrin in 100g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0089] After preparing the above tea products, the infusion was prepared using the following protocol.

[0090] Procedure for preparing exudate 2g of the herbal tea product (prepared using the method described above) was placed in a mug, and 200mL of boiling deionized water was poured over it. After steeping for 2 minutes, the contents were filtered using a fine-mesh tea strainer, and the filtered tea was obtained for further analysis.

[0091] Extraction of total vitamin C from coated tea Approximately 1 g ± 0.2 g of the sample was placed in a centrifuge tube, 25 mL of 3% metaphosphoric acid solution was added, and the sample was vortexed to completely disperse it. Then, it was sonicated at 25°C for 15 minutes. The sample tube was allowed to stand for 5 minutes to precipitate, and the precipitated solution was then filtered through a 0.22 μm PTFE filter. Approximately 1 mL of the filtrate was transferred to an HPLC vial and injected into the HPLC system.

[0092] Measurement of vitamin C concentration using HPLC The amount of vitamin C in the final tea beverage was measured using the HPLC method under the following conditions.

[0093] [Table 1]

[0094] Accelerated preservation procedures. A 20g sample of vitamin C-coated tea was placed in a ceramic petri dish and spread as a thin layer. The plate was then stored for 8 days in a high-temperature, high-humidity chamber maintained at 35°C and 90% relative humidity.

[0095] Measurement of the color of the exudate Next, use the following procedure * Value and b * The value was measured. Color (CIE L * a * b * The values ​​were measured using a Hunterlab Ultrascan XE (Model-USXE / UNI Version 3.4, Hunterlab Associates Laboratories Inc., Virginia). A halogen cycle lamp was used as the light source. The light source used was D65, and measurements were taken at an observer angle of 10°. Measurements were taken using a quartz cuvette with a path length of 10 mm. The tea extract prepared as described above was filled to the brim in the cuvette and placed in the instrument for color measurement. The instrument was calibrated using a standard white tile (Hunterlab Diffuse / 8°, Mode-RSEX, Port-1 inch, Area-Large) according to the instructions in the user manual.* a * b * The value was measured at room temperature (25 °C).

[0096] The color can be expressed using the coordinates of the CIE 1976 L * a * b * color space. CIE L * a * b * The color space is configured in a cubic form. L * axis extends from top to bottom. L * The maximum value of is 100 (representing a perfect diffuser), and L * the minimum value of is 0 (representing black). a * axis and b * axis have no specific numerical limits. a * axis is from green (-a * ) to red (+a * ), and b * axis is from blue (-b * ) to yellow (+b * ). CIE L * a * b * values can be measured in accordance with the ISO / CIE joint standard (ISO 11664-4:2008 (CE); CIE S 014-4 / E:2007) by colorimetry.

[0097] The color of the tea leaf product can be measured using the CIE L * a * b * color space. This measurement can be directly performed on the tea leaves by colorimetry (in accordance with the ISO / CIE joint standard ISO 11664-4:2008 (CE); CIE S 014-4 / E:2007).

[0098] a * axis and b * axis have no specific numerical limits. Positive a * is red, and negative a * is green. b * The higher the value of, the brighter the leachate appears.

[0099] The results are summarized in Table 1 (Table 2) below.

[0100] [Table 2]

[0101] From the data above, it is clear that the most significant improvement in vitamin C retention in beverage products (e.g., tea leaves) is achieved when using a beverage composition containing both vitamin C and the polysaccharide binders gum arabic and maltodextrin in a specific mass ratio of 1:2 to 2:1 (see Examples 3-5). When using the composition according to the present invention, the stability of vitamin C-coated beverage products is significantly increased (by more than 40%) compared to beverages coated with vitamin C alone, and is even more significantly improved compared to beverages using only one type of polysaccharide binder (Examples 1 and 2) or beverages using different ratios of polysaccharide binders (Examples 6 and 7).

[0102] (Example 8) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C) and 10g of OSA (octenyl succinic anhydride) starch with 100g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and it was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0103] (Example 9) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 5g of acacia gum, and 5g of maltodextrin in 100g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and it was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0104] [Table 3]

[0105] The data above can be reaffirmed that the stability of beverage products coated with vitamin C using maltodextrin and gum arabic in a specific ratio (e.g., 1:1) is significantly higher compared to beverages coated with other types of polysaccharide binders.

[0106] The ratio of water used to prepare vitamin C-fortified tea.

[0107] (Example 10) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 2.5g of acacia gum, and 2.5g of maltodextrin with 18g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. The final moisture content of the tea was reduced to 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0108] (Example 11) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 2.5g of acacia gum, and 2.5g of maltodextrin with 36g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. The final moisture content of the tea was reduced to 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0109] (Example 12) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 2.5g of acacia gum, and 2.5g of maltodextrin with 56g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. The final moisture content of the tea was reduced to 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0110] (Example 13) A coating solution was prepared by mixing 30g of L-ascorbic acid (solubility: 33g per 100g of water at 25°C), 2.5g of acacia gum, and 2.5g of maltodextrin in 100g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. The final moisture content of the tea was reduced to 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0111] (Example 14) A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C), 2.5 g of acacia gum, and 2.5 g of maltodextrin with 138 g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to 3. 100 g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes to achieve a final tea moisture content of 3-4%. Total vitamin C was analyzed according to the protocol described in the section below.

[0112] [Table 4]

[0113] From the data above, it will be understood that the superior visual appearance (darker color) of beverage products (e.g., the color of tea leaves) can be maintained by using the composition of the present invention.

[0114] (Example A1) Black tea + Vitamin C + Binding agent A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C), 2.5 g of acacia gum, and 2.5 g of maltodextrin with 100 g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to be 3. 100 g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. The mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. Next, a tea infusion was prepared using 2 g of vitamin C-coated black tea (Kenyan) as described in the infusion preparation protocol above.

[0115] (Example A2) Black tea + Vitamin C + binding A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C), 2 g of acacia gum, and 3 g of maltodextrin in 100 g of distilled water (25°C). After thorough mixing, the pH of the coating solution was measured to be 3. 100 g of Fannings grade black tea (Kenyan) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. The mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. Next, a tea infusion was prepared using 2 g of vitamin C-coated black tea (Kenyan) as described in the infusion preparation protocol above.

[0116] (Example A) Black tea + Vitamin C A coating solution was prepared by mixing 30 g of L-ascorbic acid (solubility: 33 g per 100 g of water at 25°C) with 100 g of distilled water (at 25°C). After thorough mixing, the pH of the coating solution was measured to be 3. 100 g of Fannings grade black tea (from Kenya) was placed in a bowl, the coating solution was sprinkled over the tea, and the mixture was thoroughly mixed in a Hobart blender for 10 minutes. This mixture was then dried in a fluidized bed dryer at 110°C for 20 minutes. Next, a tea infusion was prepared using 2 g of the vitamin C-coated black tea (from Kenya) as described in the infusion preparation protocol above.

[0117] [Table 5]

[0118] From the table above, it is clear that the vitamin C-fortified beverage composition of the present invention achieves good delivery of vitamin C to the final cup.

[0119] Therefore, as can be seen from the description of the present invention, it is possible to provide a vitamin C-fortified beverage composition that is stable, does not affect the visual appearance of the beverage product, and beneficially supplies a considerable amount of vitamin C to the final leachate.

Claims

1. a) Vitamin C or its derivatives; b) A first polysaccharide containing maltodextrin; c) A second polysaccharide comprising gum arabic and / or xanthan gum; and, d) Beverage products A beverage composition containing, A beverage composition in which the mass ratio of the first polysaccharide to the second polysaccharide is 2:1 to 1:

2.

2. The composition according to claim 1, wherein vitamin C is L-ascorbic acid.

3. The composition according to claim 1, wherein the ratio of the first polysaccharide to the second polysaccharide is 1:

1.

4. The composition according to any one of claims 1 to 3, wherein the first polysaccharide is maltodextrin.

5. The composition according to any one of claims 1 to 4, wherein the second polysaccharide is gum arabic.

6. The composition according to any one of claims 1 to 5, wherein the first polysaccharide and the second polysaccharide are present in a total amount of 0.5 to 15% by mass, preferably 1 to 8% by mass, of the composition.

7. The composition according to any one of claims 1 to 6, wherein the beverage product is a tea leaf product.

8. The composition according to claim 7, wherein the tea leaf product is selected from black tea products, green tea products, oolong tea products, white tea products, or blends thereof.

9. The composition according to claim 8, wherein the tea leaf product is a black tea product.

10. The composition according to claim 7, wherein the tea leaf product is a herbal tea product.

11. The composition according to claim 10, wherein the herbal tea product is selected from rooibos tea products, hibiscus tea products, chamomile tea products, or blends thereof.

12. The composition according to any one of claims 1 to 11, wherein the amount of beverage product in the composition is in the range of 85 to 98.5% by mass of the composition.

13. The composition according to any one of claims 1 to 12, wherein the composition comprises one or more additional agents optionally selected from nutrients, flavoring agents, metals and minerals, bulking agents, anticaking agents (e.g., silicon dioxide), and cocoa extract.

14. a) A step of preparing a coating solution by preparing an aqueous solution of a first polysaccharide containing vitamin C and maltodextrin, and a second polysaccharide containing gum arabic and / or xanthan gum; b) Add the coating solution from step a) to the beverage product and mix for 1 to 30 minutes; c) Drying the mixture from step b) at a temperature of 90°C to 160°C for 2 to 60 minutes. A method for preparing a tea composition, including [a specific ingredient / method].

15. The method according to claim 14, wherein the mass ratio of vitamin C to water used in step a) is 1:3 or greater.

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