Method for reducing sweetness of instant powdered tea beverage

Abstract

To provide a simple method for suppressing the sweetness of an instant powdered tea beverage.SOLUTION: Adding a tiny amount of hotrienol results in an instant powdered tea beverage with suppressed sweetness. Thus, the instant powdered tea beverage can be effectively suppressed in sweetness without significant change in its composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for conveniently suppressing the sweetness of an instant powdered tea beverage, and to an instant powdered tea beverage obtained using said method. [Background technology]

[0002] Instant powdered drinks are excellent products that allow people to easily consume food and beverages with complex flavors by simply dissolving the powder in hot water, etc. However, they require uniform dispersion, solubility, and fluidity suitable for filling containers. In particular, for stick-type instant powdered drinks, the number of which has been increasing in recent years, it is important to ensure fluidity suitable for filling, as small amounts of one cup are continuously measured. In addition, when used in cup-type vending machines, the powder ingredients may remain in the canister for a long time, so the powder must be designed to withstand changes over time, such as humidity.

[0003] Several methods have been proposed to improve the flowability of the above-mentioned instant powdered beverages. For example, additives such as tricalcium phosphate and silicon dioxide are generally used to add physical property improvers. Patent Document 1 discloses a powdered soft drink formulation to which calcium oxide and fine silicon dioxide are added, and Patent Document 2 discloses a method of adding amylopectin low-decomposition products and tricalcium phosphate. However, tricalcium phosphate and fine silicon dioxide cannot be used in large amounts because they may affect the aroma and taste of the instant powdered beverage. As a method for mechanical improvement, powdered raw materials are mixed and then granulated by fluidized bed granulation. However, fluidized bed granulation involves processes such as humidification, heating, and drying, which can lead to problems with quality deterioration, such as deterioration of the flavor of the instant powdered beverage.

[0004] As described above, it is possible to take some simple measures to improve fluidity, but as the method of Patent Document 1 limits the main components to carbohydrates and acidulants, many instant powdered drinks consisting of simple mixtures require the inclusion of a certain amount of crystalline carbohydrates with a certain specific gravity, even if measures are taken. Therefore, although it is common for the sweetness to be at least a certain level, there is a demand for instant powdered drinks with reduced sweetness due to recent changes in tastes.

[0005] In recent years, in order to reduce sweetness, a method of replacing crystalline sugars with less sweet materials such as dextrin is sometimes used. However, dextrin is more expensive than sugar in terms of cost, and when used in large quantities, solubility deteriorates. In addition, there are still issues with the unique flavor of dextrin and the lack of body in the taste compared to crystalline sugars.

[0006] Furthermore, Patent Document 3 discloses a method of incorporating resistant dextrin as a method of suppressing sweetness. This method is effective with a smaller amount of dextrin than dextrin, and is therefore considered to have little effect on physical properties. However, adding an excessive amount to suppress sweetness will cause viscosity derived from resistant dextrin to appear, which may impair the texture when consumed, limiting the range of use.

[0007] Hotrienol is a component contained in tea, and an oolong tea beverage has been disclosed (Patent Document 4). In addition, a method has been disclosed in which aroma components containing (3R)-(-)-3,7-dimethyl-1,5(E),7-octatrien-3-ol and (3S)-(+)-3,7-dimethyl-1,5(E),7-octatrien-3-ol as a flavor composition are added to black tea beverages, candies, chewing gums, etc., to impart a natural, unique aroma and flavor (Patent Document 5). Furthermore, the physiological effects of hotrienol, such as its autonomic nerve regulating effect and sleep improving effect, are disclosed in Patent Documents 6 and 7. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 8-196247 [Patent Document 2] Japanese Patent Application Publication No. 57-155955 [Patent Document 3] JP 2010-104281 A [Patent Document 4] JP 2009-89641 A [Patent Document 5] JP 2000-192073 A [Patent Document 6] JP 2019-163248 A [Patent Document 7] International Publication No. 2020 / 059808 Brochure Summary of the Invention [Problem to be solved by the invention]

[0009] Although several solutions have been disclosed for solving the physical problems of instant powdered beverages as described above, there is still no definitive solution for adjusting the sweetness due to the main component being carbohydrate. In addition, the sweetness suppression methods used so far add a unique taste of the added components such as dextrin, and are not satisfactory in terms of flavor. In particular, since the astringency and refreshing aroma derived from tea are also important elements of instant powdered beverages containing tea components, the strong sweetness makes the flavor derived from tea less prominent, and furthermore, the addition of dextrin adds an unpleasant taste and odor, impairing the flavor of tea. Therefore, the present invention aims to suppress the sweetness derived from sugar in instant powdered tea beverages without any discomfort in a simple manner. [Means for solving the problem]

[0010] As a result of intensive research by the present inventors to achieve the above object, they discovered that by adding a certain aroma component derived from black tea to an instant powdered beverage, particularly an instant powdered beverage containing tea components, with a sweetness of 1.0 to 16.0 when dissolved at a drinking concentration, an instant powdered tea beverage can be obtained that maintains the full body of the beverage and suppresses the aftertaste of sweetness. Furthermore, as a result of concretely studying the action of the instant powdered beverage, they discovered that a specific aroma component called hotrienol brings about this effect, and thus completed the present invention.

[0011] That is, the present invention is as follows. (1) A method for reducing the sweetness of an instant powdered tea beverage, comprising adding photorienol to the instant powdered tea beverage. (2) A method for reducing the sweetness of an instant powdered tea beverage according to (1), characterized in that the amount of photorienol added is 1 ppb or more and 10,000 ppb or less in terms of concentration when dissolved. (3) A method for reducing the sweetness of an instant powdered tea beverage according to (2), characterized in that the instant powdered tea beverage has a sweetness index of 1.0 or more and 16.0 or less when dissolved and contains 30 to 500 mg% of tannin. (4) A method for reducing the sweetness of an instant powdered tea beverage according to any one of (1) to (3), characterized in that the instant powdered tea beverage contains a tea extract. (5) A method for reducing the sweetness of an instant powdered tea beverage described in any one of (1) to (4), characterized in that the instant powdered tea beverage is a milk-containing powdered tea beverage containing sugar and milk components, and the content of the milk components is 10.0% by mass or more and 40.0% by mass or less. (6) A method for reducing the sweetness of an instant powdered tea beverage according to any one of (1) to (4), characterized in that the instant powdered tea beverage is an acidulant-containing powdered tea beverage containing sugar and an acidulant, and the acidulant content is 0.1% by mass or more and 5.0% by mass or less. (7) A method for producing an instant powdered beverage, comprising the following components (A) and (B): (A) Tea extract: 1.0% by mass or more and 33.0% by mass or less (B) Saccharides A method for producing an instant powdered tea beverage, comprising adding hotrienol to an instant powdered beverage having a sweetness level of 1.0 or more and 16.0 or less when dissolved, so that the concentration when dissolved is 1 ppb or more and 10,000 ppb or less. (8) The method for producing an instant powdered tea beverage according to (7), characterized in that the instant powdered beverage is a milk-containing instant powdered beverage further containing component (C) milk component at 10.0% by mass or more and 40.0% by mass or less. (9) The method for producing an instant powdered tea beverage according to (7), characterized in that the instant powdered beverage is an instant powdered beverage containing an acidulant further comprising component (D) 0.1% by mass or more and 5.0% by mass or less of an acidulant. (10) Contains the following components (A) and (B): (A) Tea extract: 1.0% by mass or more and 33.0% by mass or less (B) Saccharides The instant powdered tea beverage further comprises a sweetness index of 1.0 or more and 16.0 or less when dissolved, and contains phototrienol at a concentration of 1 ppb or more and 10,000 ppb or less when dissolved. (11) An instant powdered tea beverage according to (10), characterized in that the instant powdered beverage is a milk-containing instant powdered beverage further containing component (C) a milk component in an amount of 10.0% by mass or more and 40.0% by mass or less. (12) An instant powdered tea beverage according to (10), characterized in that the instant powdered beverage is an instant powdered beverage containing an acidulant further comprising 0.1% by mass or more and 5.0% by mass or less of an acidulant (D). Effect of the Invention

[0012] According to the method of the present invention, by blending hotrienol at 1 ppb to 10,000 ppb when dissolved in an instant powdered tea beverage that is mainly composed of crystalline sugar and has a sweetness of 1.0 to 16.0 when dissolved at a drinking concentration, the sweetness is suppressed while maintaining solubility and body, and the tea flavor is improved, and an instant powdered tea beverage that is excellent in black tea flavor (black tea-like astringency and refreshing tea leaf aroma) can be obtained, particularly in black tea. The suppression of sweetness in the present invention is specifically recognized as a refreshing aftertaste without a lingering sweetness. According to the present invention, since the amount of hotrienol added is very small, it is possible to provide an instant powdered tea beverage with an improved sweet aftertaste without significantly changing the composition or affecting the main flavor. In addition, hotrienol is added as a powdered flavoring, and this powdered flavoring containing hotrienol does not become cloudy when dissolved and does not affect the color tone of the raw materials, so it can be used in a wide range of applications, not limited to cloudy powdered tea beverages such as milk tea, but also straight tea, and fruit teas such as lemon tea and apple tea. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below. In this specification, unless otherwise specified, "%" and "ppb" mean % and ppb of mass / mass (w / w), respectively. Furthermore, numerical ranges expressed in this specification, i.e., "lower limit value to upper limit value" or "lower limit value or more, upper limit value or less", are intended to include the lower limit value and the upper limit value.

[0014] In the present invention, adding photorienol to an instant powdered tea beverage so that the concentration is 1 ppb or more and 10,000 ppb or less when the instant powdered tea beverage is dissolved means the concentration when the powdered tea beverage is dissolved in 5 to 15 times the amount of water-soluble solvent, specifically, photorienol is added to a solution at 6.6 to 20 g / 100 mL of the powdered tea beverage.

[0015] (Production method of instant powdered tea beverage and liquid beverage containing powdered tea) In the present invention, the term "instant powdered tea beverage" refers to a powdered food product that includes tea extract powder, finely ground tea, etc., and can be used to prepare a beverage that can be dispersed and dissolved in an aqueous solvent such as water or milk. Examples of such food products include common powdered soft drinks such as straight tea, milk tea, and fruit tea such as lemon tea and apple tea. The type of tea extract powder or finely ground tea may be any type derived from the tea plant (Camellia sinensis), such as green tea, oolong tea, or black tea.

[0016] The powdered tea beverage of the present invention is obtained by mixing and homogenizing tea extract powder, sugars, and other ingredients described below, such as powdered fruit juice, acidulants, milk ingredients, etc., and any known method suitable for producing the instant powdered tea beverage of the present invention can be appropriately selected, and is not limited thereto. Granulation is also possible if necessary.

[0017] The instant powdered tea beverage of the present invention means a powdered state before dissolution in a beverage that is dissolved into a liquid form using an aqueous medium such as water, hot water, milk, tea, fruit juice extract, and water-soluble extract and then consumed. In this specification, powdered tea beverage, instant tea, and instant powdered tea are used synonymously unless otherwise specified. In addition, the term "liquid beverage containing powdered tea" means a liquid beverage in which the above-mentioned powdered tea beverage is dissolved in an aqueous medium.

[0018] In the present invention, the sweetness suppression refers to a sweetness that is strongly felt when drinking and has a heavy feel, and that is felt even in the aftertaste, and the intensity of the sweetness can be expressed by the sweetness level described below. The suppression of sweetness means that the strong sweetness that continues after drinking is felt weaker, and in sensory evaluation, it is expressed as having no lingering aftertaste or a refreshing aftertaste. The present invention has the effect of suppressing sweetness and at the same time, it also has the effect of facilitating the expression of the tea flavor, which is the main flavor of the beverage, and this is evaluated as the tea flavor in a sensory evaluation.

[0019] <Sweetness> In the present invention, the sweetness is an index of the sweetness of a beverage, with the sweetness of 1 g of sucrose in 100 g of a powdered tea-containing liquid beverage being taken as "1". The sweetness of the beverage is calculated by converting the content of each sweetening component into the equivalent amount of sucrose based on the relative ratio of the sweetness of the component to the sweetness of sucrose, which is 1, and then totaling the sucrose sweetness equivalent amounts of all sweetening components contained in the beverage (including sweetening components derived from fruit juice, extracts, etc.). The sweetness of sugars, low-intensity sweeteners, and high-intensity sweeteners, when the sweetness of sucrose is taken as 1, is based on the description in Sugar Information: All About Sugar (https: / / sugar.alic.go.jp / tisiki / ti_0109.htm). According to this, for example, fructose is 1.2, glucose is 0.6, sucrose is 1.0, lactose is 0.15, acesulfame K is 200, sucralose is 600, stevia is 100, and aspartame is 100.

[0020] <How to adjust sweetness> In the instant powdered tea beverage of the present invention, the sweetness of the beverage can be adjusted using a sweetening component. As the sweetening component, for example, the sweetening components listed in the above table can be used, but other sweetening components may also be used. In addition, these sweetening components may be directly added to the beverage as sweeteners, or raw materials containing the sweetening components, such as fruit juice or extracts, may be added. Considering the physical properties, the preferred sweetening components of the instant powdered tea beverage of the present invention are monosaccharides (glucose, fructose) and disaccharides (maltose, sucrose, lactose), and the more preferred sweetening component is sucrose. Although the instant powdered tea beverage of the present invention may contain a high-intensity sweetener, it is preferable to adjust the sweetness of the high-intensity sweetener to be preferably 50% or less, more preferably 30% or less, and even more preferably 10% or less, relative to the total sweetness of the powdered tea-containing liquid beverage. This is because when a large amount of high-intensity sweetener is used, the proportion of crystalline sugar is ultimately reduced in order to adjust the overall sweetness, which generally deteriorates the physical properties of the powder. In this specification, the term "high-intensity sweetener" refers to an artificial or natural sweetener that has a sweetness ten times or more that of sucrose, and examples of such sweeteners include sucralose, acesulfame potassium, aspartame, and stevia.

[0021] <Hotrienol> Hotrienol in the present invention has the chemical formula C 10 H 16 Photorienol is a monoterpene alcohol compound represented by the formula O and having the CAS registration number 20053-88-7. Photorienol has an asymmetric carbon at the 3-position, and exists in optically active forms 3R-(-)-3,7-dimethyl-1,5(E),7-trien-3-ol (hereinafter referred to as the 3R-(-) form) and 3S-(+)-3,7-dimethyl-1,5(E),7-trien-3-ol (hereinafter referred to as the 3S-(+) form). Photorienol used in the present invention may be either the 3R-(-) form or the 3S-(+) form, or may be a mixture thereof, or may be a racemic mixture. The photorienol of the present invention may be extracted from a natural product such as fermented tea, or may be chemically totally synthesized, or may be semi-synthesized by chemically treating an extract from a natural product such as fermented tea. In the case of an extract from a natural product, the extract containing photorienol may be used as it is or after processing such as concentration, and the extract may be subjected to separation and purification procedures such as distillation and column chromatography to isolate and purify photorienol or to use a fraction containing other components. The obtained photorienol or a fraction containing photorienol can be appropriately formulated according to the purpose and used for suppressing or improving sweetness. In addition, a composition containing photorienol may contain an organic solvent such as ethanol. In addition, a stabilizer acceptable for food may be added. Furthermore, the preservation property can be improved by lowering the oxygen concentration in the air by nitrogen replacement or the like and then storing it in a freezer. The form of hotrienol added to the powdered tea beverage of the present invention may be powder, granule, or liquid, and powder is particularly preferred. In the case of powder, it is sufficient to select an excipient that can be used as a food, such as dextrin or lactose.

[0022] <Amount and method of adding Hotrienol> In the instant powdered tea beverage of the present invention, the amount of added photorienol is 1 ppb or more and 10000 ppb or less, preferably 10 ppb or more and 10000 ppb or less, more preferably 20 ppb or more and 1000 ppb or more, and particularly preferably 50 ppb or more and 500 ppb or less, after dissolving in a water-soluble solvent 5 to 15 times the amount of the aqueous medium. If it is less than 1 ppb, the effect of the present invention may be difficult to feel. If it is added in an amount exceeding 10000 ppb, the sweetness tends to be suppressed, but only the unique blue aroma of photorienol stands out, which is not preferable because it destroys the balance of the tea beverage. The method of mixing hotrienol of the present invention into the powdered tea beverage may be any method that can be mixed evenly with other powders. For example, stirring and mixing with a ribbon mixer, rolling mixing with a container blender, fluidized bed granulation, etc. can be included, but any known method suitable for producing the instant powdered tea beverage of the present invention can be appropriately selected, and is not limited thereto.

[0023] <Detection method and reference value of hotrienol> The photorienol added as described above in the present invention can be dissolved in an aqueous medium to a suitable concentration, and the amount contained in the powder can be measured by using gas chromatography mass spectrometry.The photorienol added in the above-mentioned effective range in the present invention is measured by gas chromatography mass spectrometry, and the amount detected is 1ppb to 20000ppb. Specific examples of the analysis method will be described later in the Examples.

[0024] <Tea extract, finely ground tea> The instant powdered tea beverage of the present invention is made from tea extract (also called tea extract) and is a powdered tea beverage obtained by mixing sugars, acidulants, powdered fruit juice and / or milk ingredients. A part of the tea extract may be replaced with finely ground tea (ground tea leaves). The tea extract used in the powdered tea beverage of the present invention can be produced using common green tea, black tea, oolong tea, etc. The method for preparing the tea extract from tea leaves can be prepared by a conventionally known method. For example, the raw tea leaves are extracted with 10 to 100 times the weight of warm water or hot water. The extraction time and temperature are appropriately adjusted depending on the type and purpose of the tea leaves used, but extraction is usually performed at 60°C to 100°C for 3 to 60 minutes, and stirring is performed during extraction as necessary. Then, the solid components such as tea leaves are separated into solid and liquid by filtration or a centrifuge to obtain a tea extract. Here, the temperature and time during extraction are not particularly limited and can be arbitrarily set depending on the type of tea leaves and the desired flavor. In addition, organic acids or organic acid salts such as ascorbic acid and sodium ascorbate, sodium bicarbonate or potassium carbonate that can be used in food processing may be added to the water used for extraction in advance. In addition, a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by boiling deaeration or aerating an inert gas such as nitrogen gas may be used in combination. Furthermore, the method for drying the obtained tea extract can be appropriately selected from known methods such as heating, reducing pressure, freeze-drying, etc., but is not limited to these. The tea extract used in the instant powdered tea beverage of the present invention may be a commercially available tea extract, such as "Instant Tea RX-100" and "Black Tea Extract Powder BCL" manufactured by Mitsui Norin Co., Ltd., and "Green Tea Extract Powder" manufactured by Sato Food Industry Co., Ltd. The tannin concentration in the tea extract is preferably 10.0% by mass or more and 40.0% by mass or less. Here, tannin includes catechins ((±)-catechin, (-)-epicatechin, (-)-epigallocatechin, (±)-gallocatechin, (-)-epicatechin gallate, (-)-catechin gallate, (-)-epigallocatechin gallate, (-)-gallocatechin gallate) present in raw tea leaves, oligomers (theasinensins, theaflavins, thearubigins, etc.) formed by oxidative polymerization of these by the fermentation action of polyphenol oxidase, an oxidizing enzyme, and compounds with unknown structures formed by complex polymerization of these components as fermentation progresses.

[0025] The amount of instant powdered tea beverage dissolved in an aqueous medium is preferably 6.6 to 20 g / 100 mL from the standpoint of uniformity of dissolution and workability, more preferably 7 to 18 g / 100 mL, particularly preferably 8 to 16 g / 100 mL, and most preferably 9 to 14 g / 100 mL. An optimal amount selected from these ranges dissolved in 50 to 400 mL, preferably 80 to 200 mL, and most preferably 100 to 160 mL of aqueous medium provides a normal drinking concentration that is excellent in terms of taste. The content of tea-derived tannins (hereinafter also referred to as tannin amount) in the powdered tea beverage dissolved at the above-mentioned normal drinking concentration is 30 to 500 mg%, preferably 35 to 450 mg%, more preferably 40 to 400 mg%, even more preferably 45 to 350 mg%, and most preferably 50 to 300 mg%.

[0026] <Method of measuring tannin content> The amount of tannin in the solution of the composition before adding milk ingredients to the instant black tea powder beverage, or the amount of tannin when the instant black tea powder beverage without milk is dissolved at a normal drinking concentration, was measured according to the ferric tartrate spectrophotometric method described on pages 242-243 of "Analysis Manual and Commentary for the 2015 Edition (7th Edition) of the Standard Tables of Food Composition in Japan" (supervised by the Resources Office, Policy Division, Science and Technology Policy Bureau, Ministry of Education, Culture, Sports, Science and Technology, Kenpakusha, February 2016). Ethyl gallate (Tokyo Chemical Industry Co., Ltd.) was used as the quantitative standard substance, and 32% methanol (v / v) with 0.4% added 1M hydrochloric acid was used as the preparation solution. The amount of tannins in an instant powdered tea drink containing milk can be measured using the method described in JP 2008-054627 A.

[0027] In the present invention, from the viewpoint of powder properties (particularly fluidity) and maintaining flavor, it is preferable that the instant powdered tea beverage contains 40% by mass or more, preferably 50% by mass or more of sugars as a whole. The upper limit is usually 98% by mass. Here, sugars include water-soluble components that exhibit sweetness, such as monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, and lactose, granulated sugar, palatinose, trehalose, oligosaccharides, and sugar alcohols.

[0028] (Types of instant tea powder) The instant powdered tea of ​​the present invention may be straight tea, milk tea, fruit tea such as lemon tea with an added acidulant, or flavored tea with an added fragrance.

[0029] <Straight Tea> The instant powdered tea beverage of the present invention may be a straight tea containing no milk or acidulant. The amount of hotrienol added is preferably 1 ppb or more, more preferably 10 ppb or more, and most preferably 100 ppb or more when dissolved (when 16 g of the powdered tea drink is dissolved in 100 mL of water). The upper limit is preferably below, more preferably 10,000 or less, and most preferably 1,000 ppb or less. The particularly preferred range is 100 ppb or more and 1,000 ppb or less. By adding hotrienol within these ranges, a drink can be obtained that does not have a strong sweet aftertaste, has a refreshing aftertaste, and has an excellent black tea aroma.

[0030] <Milk tea> The instant powdered tea beverage of the present invention may be blended with a milk component to form milk tea. Examples of tea for the instant powdered tea drink with milk include black tea, green tea, oolong tea, roasted green tea, etc. In particular, it is preferable to use black tea, since the inherent aroma of black tea is enhanced by hotrienol. In the instant powdered tea drink with milk, the amount of hotrienol to be added is 1 ppb or more when dissolved (when 16g of the powdered tea drink is dissolved in 100mL of water), preferably 10 ppb or more, more preferably 100 ppb or more. The upper limit is 10000 ppb or less, preferably 1000 ppb or less, and the range is 1 ppb or more and 10000 ppb or less, and the particularly preferred range is 100 ppb or more and 1000 ppb or less. By adding hotrienol within these ranges, a drink can be obtained that does not impair the body feeling of milk tea and has an improved sweet aftertaste.

[0031] The milk components used in the present invention are preferably powdered products such as milk powder processed from cow's or goat's milk, and examples thereof include whole milk powder, skim milk powder, sweetened milk powder, cream powder, cheese powder, butter powder, whey powder, buttermilk powder, yogurt powder, casein, and lactose. Liquid dairy products such as raw milk, condensed milk, cream, and fermented milk can also be used after drying. Furthermore, if necessary, milk components prepared by mixing two or more of these milk components can also be used. These milk components are blended in the instant powdered tea beverage of the present invention in an amount of 10.0% by mass to 40.0% by mass, and particularly preferably 15.0% by mass to 30.0% by mass.

[0032] The amount of tea extract in the instant powdered tea beverage with milk of the present invention is from 1.0% by mass to 33.0% by mass, preferably from 2.0% by mass to 20% by mass, and more preferably from 3.0% by mass to 10.0% by mass, based on the total mass of the powdered beverage. When finely ground tea leaves are added in combination with black tea extract, the finely ground tea leaves are preferably in an amount of 0.3% by mass or more and less than 5.0% by mass for milk components, 0.15% by mass or more and 2.0% by mass or less for sugars, and 1.68% by mass or more and 35.75% by mass or less for black tea extract in terms of roughness and flavor when drunk, but are not limited thereto. The particle size of the finely ground tea leaves to be added is preferably an average particle size of 1.0 μm or more and 20 μm or less. Furthermore, taking into consideration fluidity, the sugar content in the milk-added instant powdered tea beverage of the present invention is preferably 40% by mass or more and 95% by mass, for example in the case of crystalline sugars, and more preferably 50% by mass or more and 90% by mass.

[0033] <Fruit tea> The instant powdered tea beverage of the present invention may be made into fruit tea, such as lemon tea, apple tea, orange tea, peach tea, etc., by adding an acidulant or fruit juice to the instant powdered tea beverage of the present invention. In the instant powdered tea beverage containing an acidulant, the amount of hotrienol to be added is 1 ppb or more, preferably 10 ppb or more, and more preferably 100 ppb or more. The upper limit is preferably 10,000 ppb or less, and most preferably 1,000 ppb or less. The range is 1 ppb or more and 10,000 ppb or less, and the particularly preferred range is 100 ppb or more and 1,000 ppb or less. The acidulant used in the instant powdered tea beverage containing an acidulant of the present invention includes hydroxymonocarboxylic acids such as citric acid, ascorbic acid, erythorbic acid, gluconic acid, malic acid, lactic acid, and tartaric acid. The above-mentioned hydroxymonocarboxylic acids may be in the form of a salt, such as an alkali metal salt, an alkaline earth metal salt, or an ammonium salt. Among these, an alkali metal salt is preferred, and a sodium salt or a potassium salt is particularly preferred. In addition, powdered fruit juice, which is made by powdering fruit juices extracted from natural ingredients, may be blended as an acidulant. Examples of the powdered fruit juice include fruits such as lemon, lime, apple, yuzu, lychee, mandarin orange, grape, peach, and orange. These may be blended alone or in combination of two or more. The instant powdered tea beverage containing an acidulant of the present invention can contain ground fruit, fruit peel, and spices, such as lemon, lime, apple, yuzu, lychee, mandarin orange, grape, ginger, cardamom, cinnamon, black pepper, etc. The instant powdered tea beverage containing an acidulant of the present invention may further contain a flavoring. The flavoring that can be used in the present invention may be in liquid or powder form, and examples of the flavoring include fruit flavors such as lemon, orange, apple, and peach, but are not limited thereto. Powdered flavorings are preferred. These acidulants are blended in the instant powdered tea beverage of the present invention in an amount of 0.1% by mass or more and 5.0% by mass or less, and preferably 1.0% by mass or more and 3.0% by mass or less. In addition, the sugar content in the instant powdered tea beverage containing an acidulant of the present invention is preferably 40% by mass or more and 95% by mass or more, and more preferably 50% by mass or more and 90% by mass or more, in the case of crystalline sugars, taking into consideration fluidity.

[0034] The tea extract in the instant powdered tea beverage containing an acidulant of the present invention can be blended in an amount of 1.0% by mass or more and 33.0% by mass or less, preferably 2.0% by mass or more and 20% by mass or less, and more preferably 3.0% by mass or more and 10.0% by mass or less, based on the total mass of the powdered tea beverage. In addition, when finely ground tea leaves are added in combination with a part of tea extract, the finely ground tea leaves are preferably mixed in an amount of 0.3% by weight or more and less than 5.0% by weight of milk components, 0.15% by weight or more and 2.0% by weight or less of sugars, and 1.68% by weight or more and 35.75% by weight or less of black tea extract in terms of roughness and flavor when drunk, but are not limited thereto. The particle size of the finely ground tea leaves to be added is preferably an average particle size of 1.0 μm or more and 20 μm or less.

[0035] Additives, etc. The instant powdered tea beverage of the present invention may contain optional ingredients that are acceptable for food, such as antifoaming agents, thickening polysaccharides, carbohydrates (dextrin, etc.), fruit juice, vegetable juice, alcohols, acidulants, carbon dioxide gas, flavorings, coloring agents, dietary fiber, collagen, vitamins, minerals, amino acids, oils and fats, emulsifiers, stabilizers, high-intensity sweeteners (artificial sweeteners), etc. Appropriate selection of these optional ingredients can broaden the range of preferences.

[0036] When the instant powdered tea beverage of the present invention is used in a vending machine or the like, additives such as silicon dioxide, fine silicon dioxide, or tricalcium phosphate can be used as flow improvers. For example, they can be added to the instant powdered food or drink in an amount of 0.2% by mass or less, preferably 0.1% by mass or less.

[0037] <container> The packaging form of the powdered beverage of the present invention is not particularly limited, and it may be in the form of a container such as a bag, bottle, can, plastic bottle, etc. made of paper, plastic, aluminum, etc., filled with a large capacity and measured with a spoon. Also, it may be of the type where it is packaged separately for each cup. It is preferable that the material of the packaging product has low oxygen and humidity permeability in terms of maintaining the quality of the instant powdered tea, and it is more preferable to fill it with nitrogen gas. It is also possible to use the powdered food and beverage filled in a large capacity such as an aluminum bag in a cup-type vending machine or dispenser, etc.

Example

[0038] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited by these. Note that the sweetness level and photolignanol concentration in the examples of the present invention are both values when the instant powdered tea beverage is dissolved in 100 mL of hot water.

[0039] 《Analysis method of photolignanol》 The instant powdered tea obtained in the present invention was appropriately diluted, 10 mL of the diluted solution and 3 g of sodium chloride were placed in a 20 mL vial, and cycloheptanol (manufactured by Tokyo Chemical Industry Co., Ltd.) was added as an internal standard substance so that the final concentration became 500 ppb. This sample solution was subjected to GC / MS analysis using the solid phase microextraction method (Solid Phase Micro Extraction: SPME) under the following conditions. The evaluation was determined by the ratio of the peak area of photolignanol to the peak area of the internal standard substance. <SPME-GC / MS conditions> GC:TRACE GC ULTRA (manufactured by Thermo Fisher Scientific) MS:TSQ QUANTUM XLS (manufactured by Thermo Fisher Scientific) SPME fiber: 50 / 30μm Divinylbenzene / Carboxen / Polydimethylsiloxane Stableflex Extraction: 60°C, 30 minutes Column: SUPELCO WAX10 (0.25 mm I.D. x 60 m x 0.25 μm, manufactured by Sigma-Aldrich) Oven program: After holding at 40°C for 2 minutes, heat to 100°C at 3°C / min, heat to 200°C at 5°C / min, heat to 240°C at 8°C / min, and hold at 240°C for 8 minutes. Carrier gas: Helium (100 kPa, constant pressure) Injector: Split (split flow 10mL / min), 240℃ Ionization: Electron ionization Ionization voltage: 70 eV Measurement mode: Scan Monitoring ion: photorienol; m / z=71

[0040] <Reference example> Black tea extract powder, sugar, and dextrin were mixed in the proportions shown in Table 2 to prepare samples with varying sweetness levels, and problems with the prior art were confirmed. Black tea extract powder was Instant Tea RX-100 (Mitsui Norin Co., Ltd., containing 26.0% tannin by weight), sugar was granulated sugar (GHC-1 Mitsui Sugar Co., Ltd.), and dextrin was NSD300 (Sanei Sugar Co., Ltd.). The above ingredients were mixed in a mixer and mechanically stirred. These samples were subjected to sensory evaluation according to the criteria in Table 1 for the aftertaste of sweetness, the body of the taste, and the powdery aroma derived from the dextrin. After adding hot water, the mixture was stirred with a spatula at a speed of two revolutions per minute, and the degree of insoluble matter was visually evaluated. Here, the body (also called the body of the taste) refers to a rich feeling with a well-balanced spread of aroma and flavor and mouthfeel.

[0041] Sensory Evaluation Method 16 g of the prepared powder was dissolved in 100 mL of hot water at 80 to 90°C, and a sensory evaluation was carried out by a panel of five experts. The evaluation criteria were absolute evaluation according to Table 1, and the average of the five experts was used as the score.

[0042] [Table 1]

[0043] [Table 2]

[0044] From the results shown in Table 2, it was confirmed that when sweetness is adjusted using dextrin, which is a conventional method, the lower the sweetness level, the more dextrin is used, which is undesirable because it leads to poor solubility and an increased powdery aroma. In order to avoid these problems and still have a full-bodied taste, it is desirable for the proportion of granulated sugar in an instant powdered tea beverage to be 40-60% or more (sweetness level of 7 or more), but on the other hand, it was confirmed that the higher the sweetness level, the stronger the aftertaste of sweetness felt.

[0045] Test Example 1 Next, a verification test was conducted to verify the effect of adding hotrienol to an instant powdered tea drink.

[0046] Example 1 Reference Example No. 7 was used for comparison, and photorienol-containing powdered flavoring (a flavoring composition containing 0.13% photorienol) was added to No. 7 so that the photorienol content was 1000 ppb at the drinking concentration, and a sensory evaluation was conducted according to the criteria in Table 3 (Table 4). Example 2 In addition, in order to verify the difference in effect due to the difference in sweetener, Comparative Example 1 was prepared by replacing the granulated sugar of Reference Example No. 7 with a sucralose preparation (Sanei Gen FFI Sucralose SU-200, sweetness level 200) in an amount that would provide the same sweetness. Dextrin was added to make the total weight the same as in the examples. Furthermore, Example 2 was prepared by adding hotrienol to Comparative Example 1 at a concentration equivalent to that of Example 1, and a sensory evaluation was carried out according to the criteria in Table 3 in the same manner as in Example 1 (Table 5).

[0047] Sensory Evaluation Method 16 g of the prepared powder was dissolved in 100 mL of hot water at 80°C to 90°C, and a sensory evaluation was performed by a panel of five experts. The evaluation criteria were based on Table 3, and the average of the five experts was used as the score. Reference Example No. 7 in Example 1 and Comparative Example 1 in Example 2 were used as controls, and the results were scored as 0 if the results were equivalent, + if there was an improvement in each item, and - if there was an impairment. The black tea feel here refers to the astringency typical of black tea and the refreshing aroma of tea leaves felt when drinking.

[0048] [Table 3]

[0049] [Table 4]

[0050] [Table 5]

[0051] From the results shown in Table 4, it was confirmed that adding hotrienol to instant powdered tea beverages can easily suppress the aftertaste of sweetness without impairing the body and black tea flavor of the original taste. Furthermore, from the results shown in Table 5, it was confirmed that this effect is not limited to the type of sweetener, and the same effect is also observed when a high-intensity sweetener is used.

[0052] Test Example 2 In order to confirm the range of the effect of suppressing the aftertaste of sweetness observed in Test Example 1, tests were conducted by varying the sweetness and the amount of photorienol added. The formulations were within the ranges in Tables 6-1 to 6-3 below, and the sensory evaluation method was the same as in Test Example 1, with Comparative Examples 2 to 4 (sweetness 1.0, 16.0, 20.0) being used as controls for relative evaluation of the sweetness aftertaste and black tea feel. The results are shown in Tables 6-1 to 6-3.

[0053] [Table 6-1]

[0054] [Table 6-2]

[0055] [Table 6-3]

[0056] From the results shown in Tables 6-1 to 6-3, the addition of 1 ppb or more of hotrienol was found to have an aftertaste suppressing effect in both cases where the sweetness of the instant powdered tea beverage when dissolved was 1.0 or 16.0. The higher the amount added, the more the sweetness suppressing effect and the more black tea flavor was felt, but at 20,000 ppb, the green aroma peculiar to hotrienol became too strong and the balance was lost. In addition, even if the sweetness level was 20.0, the aftertaste suppressing effect of sweetness could be obtained in the same way, but the total sweetness was too strong and it was felt to be unsuitable as a beverage.

[0057] Test Example 3 The sweetness suppression effect of hotrienol was confirmed for instant milk tea and instant fruit tea as follows. Instant Milk Tea An orthodox instant milk tea (instant powdered tea drink with milk) containing the black tea extract, milk components, and sugar shown in Tables 7-1 to 7 was prepared, and the sweetness and photorienol concentration were assigned within the ranges of Test Example 2. Similarly, a sensory evaluation was performed using Comparative Examples 5 to 7 as controls in a relative evaluation. The instant milk tea was mixed by putting the ingredients in Tables 7-1 to 7-3 into a mixer and mechanically stirring to mix. The same raw materials as in Test Example 2 were used for the granulated sugar, black tea extract, and hotrienol powder flavoring, and whole milk powder and skim milk powder (Yotsuba Milk Industry Co., Ltd.) were used for the milk ingredients. The results are shown in Tables 7-1 to 7-3. Instant fruit tea Orthodox instant fruit tea (instant powdered tea drink with acidulant) was prepared in the same manner as milk tea, except that the milk ingredients were replaced with acidulants (citric acid, lemon juice powder), and an evaluation was carried out. The composition is shown in Tables 8-1 to 8-3. The sensory evaluation was carried out by relative evaluation using Comparative Examples 8 to 10 as controls. The citric acid used was from Iwata Chemical Industry Co., Ltd., and the lemon juice powder used was from Sato Food Industry Co., Ltd. The results are shown in Tables 8-1 to 8-3.

[0058] [Table 7-1]

[0059] [Table 7-2]

[0060] [Table 7-3]

[0061] [Table 8-1]

[0062] [Table 8-2]

[0063] [Table 8-3]

[0064] From the results shown in Tables 7 and 8, it was confirmed that the addition of 1 ppb or more of hotrienol had an effect of suppressing the aftertaste of sweetness in instant milk tea and fruit tea, both at sweetness levels of 1.0 and 16.0. Although the instant milk tea was slightly more covered by the milk and the black tea flavor was less noticeable, it was confirmed that the relationship between the concentration of hotrienol and the strength of the effect was roughly the same for both instant milk tea and instant fruit tea.

[0065] Test Example 4 Except for changing the tea extract used from black tea to green tea ("Green Tea Extract Powder" by Sato Foods Co., Ltd.), samples were prepared in the same amounts as in Test Example 2, Comparative Examples 2-4, and Examples 3-15, and sensory evaluation was carried out in the same manner as in Test Example 2. Note that the black tea sensation was replaced with tea sensation among the evaluation items, and an evaluation was carried out as to whether the tea-likeness (green tea-likeness) had been strengthened or weakened. As a result, it was confirmed that the sweetness suppression effect could be obtained within the same addition range even in instant powdered tea beverages using green tea extract as a raw material. [Industrial Applicability]

[0066] According to the method for suppressing the sweetness of instant powdered tea beverages of the present invention, it is possible to obtain the effect of suppressing the aftertaste of sweetness without significantly changing the composition, so it is possible to suppress the sweetness without impairing the atmosphere regardless of the seasoning. In addition, since the method for suppressing sweetness does not significantly change the sugar composition, it is possible to design products that are easy to fill into packaging containers, and it is also possible to widely use it as instant powdered tea for commercial use such as cup vendors.

Claims

1. A method for suppressing the sweetness of an instant powdered tea drink, comprising adding hotrienol to the instant powdered tea drink.

2. 2. The method for reducing sweetness of an instant powdered tea beverage according to claim 1, wherein the amount of photorienol added is 1 ppb or more and 10,000 ppb or less in terms of concentration when dissolved.

3. 3. The method for reducing the sweetness of an instant powdered tea beverage according to claim 2, wherein the instant powdered tea beverage has a sweetness level of 1.0 or more and 16.0 or less when dissolved, and contains 30 to 500 mg % of tannin.

4. 4. The method for reducing the sweetness of an instant powdered tea beverage according to claim 1, wherein the instant powdered tea beverage contains a tea extract.

5. A method for reducing the sweetness of an instant powdered tea beverage described in any one of claims 1 to 4, characterized in that the instant powdered tea beverage is a milk-containing powdered tea beverage containing sugars and milk components, and the content of the milk components is 10.0% by mass or more and 40.0% by mass or less.

6. A method for reducing the sweetness of an instant powdered tea beverage according to any one of claims 1 to 4, characterized in that the instant powdered tea beverage is an acidulant-containing powdered tea beverage containing sugar and an acidulant, and the acidulant content is 0.1% by mass or more and 5.0% by mass or less.

7. A method for producing an instant powdered beverage, comprising the following components (A) and (B): (A) Tea extract: 1.0% by mass or more and 33.0% by mass or less (B) Saccharides A method for producing an instant powdered tea beverage, comprising adding hotrienol to an instant powdered beverage having a sweetness level of 1.0 to 16.0 when dissolved, so that the concentration of hotrienol when dissolved is 1 ppb to 10,000 ppb.

8. The method for producing an instant powdered tea beverage according to claim 7, characterized in that the instant powdered beverage is a milk-containing instant powdered beverage further containing component (C) a milk component in an amount of 10.0 mass% or more and 40.0 mass% or less.

9. The method for producing an instant powdered tea beverage according to claim 7, characterized in that the instant powdered beverage is an acidulant-containing instant powdered beverage further containing 0.1 mass % or more and 5.0 mass % or less of an acidulant (D).

10. The composition comprises the following components (A) and (B): (A) Tea extract: 1.0% by mass or more and 33.0% by mass or less (B) Saccharides The instant powdered tea beverage further comprises a sweetness level of 1.0 or more and 16.0 or less when dissolved, and contains photorienol at a concentration of 1 ppb or more and 10,000 ppb or less when dissolved.

11. The instant powdered tea beverage according to claim 10, characterized in that the instant powdered beverage is a milk-containing instant powdered beverage further comprising component (C) a milk component in an amount of 10.0% by mass or more and 40.0% by mass or less.

12. The instant powdered tea beverage according to claim 10, characterized in that the instant powdered beverage is an acidulant-containing instant powdered beverage further comprising 0.1% by mass or more and 5.0% by mass or less of an acidulant (D).

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