Composition for making milk tea and method for manufacturing the same

Abstract

The present application relates to a composition for making milk tea, to milk tea comprising said composition, and to a method for making said composition for making milk tea.

Description

Technical Field

[0001] This application relates to a composition for manufacturing milk tea, milk tea containing the composition, and a method for manufacturing the composition for manufacturing milk tea.

Background Art

[0002] Milk tea refers to various forms of beverages in which black tea with milk or tea and milk are mixed. Instant milk tea compositions are provided by mixing instant black tea powder with sugar instead of using the brewing method for making black tea.

[0003] Milk tea is for enjoying the unique fragrance and taste of black tea, and is made by mixing black tea powder, sugar, etc. and dissolving them in warm milk or cold milk. However, black tea extract powder has low solubility when manufacturing beverages with insoluble components, and powder residues remain in the beverage, not only inhibiting the taste and aroma, but also causing an unpleasant texture due to powder particles that are not evenly dispersed. Also, when manufacturing beverages with instant black tea extract powder, a bitter and astringent taste is generated due to an increase in tannin components during extraction, which has a negative impact on consumers' preference levels.

[0004] To solve the above problems, generally, a method of adding sweeteners, additives, flavors, etc. such as sugar to instant milk tea compositions is used. However, the added sweeteners increase the sugar content and calories in the beverage, and the large amount of sugars makes it sticky, increases the heavy texture, reduces the preference level, lowers the solubility, and causes a problem that the unique flavor of black tea is reduced due to excessive use of additives.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present inventors have developed a milk tea production composition that reduces the characteristic bitterness and astringency of black tea extract powder, and improves solubility, dispersibility, and texture, as well as a milk tea containing the composition, and a method for producing the milk tea production composition, thereby completing this application. [Means for solving the problem]

[0007] One object of this application is to provide a composition for making milk tea, comprising black tea extract powder, xylose sugar, sugar alcohol, and natural high-strength sweetener.

[0008] Another object of this application is to provide milk tea containing the above composition.

[0009] Another object of this application is to provide a method for producing the milk tea composition.

[0010] Another object of this application is to provide a composition for making milk tea produced by the method described above.

[0011] Another object of this application is to provide milk tea containing the above composition. [Effects of the Invention]

[0012] The milk tea production composition of this application has the excellent effect of improving consumer preference by reducing the characteristic bitterness and astringency of black tea extract powder, improving solubility, dispersibility, and texture, and producing milk tea that is more palatable to consumers, by substituting sugar with sugar alcohol and natural high-intensity sweeteners in a certain ratio. [Brief explanation of the drawing]

[0013] [Figure 1] This figure shows the results of solubility measurements for powder used in milk tea production. [Figure 2] This figure shows the results of a sensory evaluation of a powder used for making milk tea. [Modes for carrying out the invention]

[0014] This can be explained in more detail as follows: On the other hand, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the categories of this application are not limited by the specific descriptions described below. In addition, numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated as a whole into this specification by reference to more clearly explain the level of the technical field to which this application belongs and the content of this application.

[0015] One aspect of this application provides a composition for making milk tea, comprising black tea extract powder, xylose sugar, sugar alcohol, and a natural high-intensity sweetener.

[0016] Specifically, the xylose sugar and the natural sweetener may be included in a core-shell structure in which the xylose sugar is coated with the natural sweetener, but are not limited thereto.

[0017] As one example of this invention, by spray coating a core shell with trace amounts of indigestible maltodextrin, enzyme-treated stevia, and steviol glycosides, the sweetness of the entire product can be uniformly dispersed, thereby maintaining product quality. Furthermore, a particle size surface area that facilitates improved solubility can be generated.

[0018] The milk tea production composition of this application replaces sugar with sugar alcohol and natural high-strength sweetener in a certain ratio, and includes a core-shell structure in which xylose sugar is coated with the natural high-strength sweetener. This composition reduces the characteristic bitterness and astringency of black tea extract powder, improves solubility and dispersibility and texture, and has the excellent effect of enhancing consumer preference for milk tea.

[0019] Specifically, the black tea extract powder may be contained in an amount of 1 to 10 parts by weight, specifically 5 to 10 parts by weight, and more specifically 9 to 10 parts by weight based on 100 parts by weight of the whole composition, but is not limited thereto.

[0020] The black tea powder is a product obtained by extracting black tea, drying it, and pulverizing it. It is an insoluble red-black powder and is characterized by containing tannin and having a bitter and astringent taste. The black tea powder is widely used in beverages, bakeries, etc.

[0021] Specifically, the xylose sugar may be contained in an amount of 30 to 90 parts by weight, specifically 35 to 70 parts by weight, and more specifically 40 to 65 parts by weight based on 100 parts by weight of the whole composition, but is not limited thereto.

[0022] The term "xylose sugar" in the present invention means a xylose-containing sugar that maintains the sweet taste characteristics at the same level as compared to sugar, maltose, fructose, etc., suppresses the decomposition of sugar, and delays the absorption of sugar in the body. Specifically, the xylose sugar may be a mixture of sucrose and xylose. For example, it may be a mixture in which the weight ratio of sucrose to xylose is 1:0.05 to 1:0.5, but is not limited thereto.

[0023] Xylose is a natural sweetener present in birch, corn, etc. It has a sweetness level of about 40% of sugar and is known as one of various sweetening materials that can supplement sugar and complement the harmfulness of sugar. When xylose is ingested simultaneously with sugar, it inhibits the activity of sucrase, which is a sugar-degrading enzyme, and prevents the decomposition of sugar. As a result, it suppresses the absorption of sugar in the body and has the effect of discharging it outside the body. It is recognized that it has a good effect in preventing rapid blood sugar elevation and preventing adult diseases such as diabetes and obesity. In addition, arabinoxylan, a complex polysaccharide composed of arabinose and xylose, has been published with various research results in recent years as a physiologically active substance related to anti-allergy, immunological activity, and anti-cancer.

[0024] Specifically, the sugar alcohol may be contained in an amount of 0.1 to 50 parts by weight, specifically 0.5 to 40 parts by weight, and more specifically 1 to 30 parts by weight based on 100 parts by weight of the entire composition, but is not limited thereto.

[0025] By containing the sugar alcohol, the sugar content can be reduced.

[0026] Also, the sugar alcohol is erythritol ,tree It may be one or more selected from the group consisting of xylitol, lactitol, maltitol, and sorbitol, specifically, it may be erythritol, but is not limited thereto.

[0027] The erythritol is a sugar alcohol known to exhibit a sweet taste profile most similar to white granulated sugar and is a substance having a very low calorie of 0 to 0.2 kcal / g. Thus, when the erythritol is included, it can be usefully utilized for the production of low-calorie products.

[0028] Specifically, the natural high-intensity sweetener may be contained in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire composition, but is not limited thereto.

[0029] The natural high-intensity sweetener is contained in an amount of 0.01 to 0.1 parts by weight, specifically 0.020 to 0.095 parts by weight, and more specifically 0.025 to 0.090 parts by weight based on 100 parts by weight of the entire composition so as to have a sweetness similar to that when the same amount of sugar is used. If the addition amount is too small, the sweetness will be lower than that of sugar, so the effect of increasing the sweetness by mixing high-intensity sweeteners cannot be obtained. On the contrary, although these sweetening agents improve the bitterness and aftertaste, they cannot perfectly provide the same sweetness as sugar. Therefore, considering that an excessive amount will result in the bitterness peculiar to high-intensity sweeteners, it is limited to the above numerical values.

[0030] When the aforementioned natural high-intensity sweetener is included in the aforementioned amounts, it is possible to mask off-flavors and off-odors of the composition, and the solubility and dispersibility during spray coating in a core-shell form are improved.

[0031] Furthermore, the aforementioned natural high-intensity sweetener is one or more selected from the group consisting of enzyme-treated stevia, steviol glycosides, sucralose, aspartame, monk fruit extract, licorice extract, and thaumatin. Specifically, it may be enzyme-treated stevia and / or steviol glycosides, but is not limited thereto.

[0032] The aforementioned enzyme-treated stevia (Glucosyl-Stevia) is obtained by adding glucose to stevioside using a glycosyltransferase, resulting in a taste-improved product that eliminates the bitterness and aftertaste inherent in stevioside.

[0033] Steviol glycosides are a type of high-intensity sweetener classified as a natural additive. They are extracted and purified from the leaves of stevia (Stevia rebaudiana Bertoni), a plant of the Asteraceae family. They are heat and pH stable sweet substances, and their sweetness is approximately 200 times that of sugar. However, while steviol glycosides are sweeter than sugar, they have the disadvantage of a long-lasting aftertaste and can have bitterness and other unpleasant tastes in addition to sweetness. The steviol glycosides may be stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rubusoside, dulcoside A, stevioside, or mixtures thereof, but are not limited to these. Any high-intensity sweetener that can be used by a person skilled in the art to impart sweetness is acceptable.

[0034] In the case of the aforementioned natural sweeteners, they are known to have a unique bitterness. Therefore, by incorporating the aforementioned sugar alcohol, specifically erythritol, the bitterness of the natural sweetener itself can be reduced, thereby increasing palatability.

[0035] When the aforementioned sugar, sugar alcohol, and natural high-intensity sweetener are mixed with black tea extract powder in the aforementioned amounts, the tannin components that cause bitterness in black tea can be effectively masked. This makes it possible to provide a sugar-free natural composition that improves the taste quality, texture, and solubility / dispersibility of conventional composition products while significantly reducing calories.

[0036] The milk tea production composition of this application may further contain polysaccharides.

[0037] Specifically, the polysaccharides may be polysaccharides such as dextrin, maltodextrin, cyclodextrin, fructooligosaccharide, isomaltoligosaccharide, xylooligosaccharide, gentiooligosaccharide, maltooligosaccharide, or galactooligosaccharide, and more specifically, maltodextrin, but are not limited thereto.

[0038] The aforementioned maltodextrin is a type of polysaccharide and can be used as an excipient. Its content can be adjusted depending on the form in which the milk tea production composition is used, for example, in powder form. The content is not limited to this, but it may be included in amounts of 5 to 30 parts by weight based on 100 parts by weight of the total composition.

[0039] The milk tea production composition of this application may further contain a flavoring agent, specifically a tea flavoring agent. The content of the tea flavoring agent is not limited thereto, but may be 0.1 to 1.5 parts by weight based on 100 parts by weight of the total composition.

[0040] Adding the aforementioned flavoring to the milk tea production composition of this application further enhances the black tea flavor of the milk tea, and adding it in the amount of 0.1 to 1.5 parts by weight provides a unique aroma during the production of milk tea. Due to its properties, the aroma of the milk tea production composition is diluted when mixed with water or milk, etc., so if the aroma intensity is weak, the unique aroma of black tea may not be perceived. Therefore, the addition ratio was selected within the above range to provide an appropriate aroma intensity without causing discomfort. If the flavoring is added in excess of the above range, a unique chemical off-odor will be exhibited, and the quality of the product will deteriorate. The aforementioned flavoring can be purchased and used by those skilled in the art as a commercially available flavoring, or manufactured and used to suit the purpose.

[0041] Specifically, the milk tea production composition of this application may further contain functional ingredients, specifically saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, wettable powders, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long-chain primary aliphatic saturated alcohols, phytosterols and combinations thereof, and more specifically, vitamin C.

[0042] When the milk tea production composition of this application contains vitamin C, it is intended to have specific physiological functions such as radical scavenging and anti-aging. The content of vitamin C is not limited thereto, but may be 0.1 to 1.5 parts by weight based on 100 parts by weight of the total composition.

[0043] When the aforementioned vitamin C is contained within the aforementioned range, it can function as an antioxidant without any decrease in functional properties.

[0044] The milk tea production composition of this application may further contain, in addition to the black tea extract powder, xylose sugar, sugar alcohol, natural sweetener, polysaccharide, flavoring agent, and functional component, acidity regulator, stabilizer, sodium caseinate, refined salt, and the like. Furthermore, the milk tea production composition of this application may further contain other known materials commonly used in the production of milk tea production compositions.

[0045] The composition for making milk tea according to this application is not limited in form, as long as it is a composition suitable for making milk tea, such as a powder, liquid, or solid powder. Specifically, it may be in powder form.

[0046] Another aspect of this application provides milk tea comprising the composition described above.

[0047] The aforementioned composition is as described above.

[0048] Specifically, the milk tea may further contain water, soy milk, or milk, specifically milk, in addition to the milk tea production composition.

[0049] Specifically, the milk tea may have reduced bitterness and astringency compared to one that does not contain xylose sugar, sugar alcohol, and natural sweeteners.

[0050] Astringency is an unpleasant taste caused by the temporary denaturation and coagulation of viscous proteins on the surface of the tongue, which paralyzes the taste nerves. Milk tea has a distinctive astringent and bitter aftertaste due to the tannin components in black tea leaves. The milk tea of ​​this application is advantageous in that it reduces the astringency felt in the mouth without the need to separately remove tannin components by adding xylose sugar, sugar alcohol, and natural high-sweeteners.

[0051] The milk tea may have improved solubility and texture compared to one that does not contain the core-shell structure, and may also have reduced bitterness from the black tea extract powder.

[0052] Another aspect of this application provides a method for producing the milk tea composition.

[0053] The aforementioned composition for producing milk tea is as described above.

[0054] Specifically, the present invention provides a method for producing a milk tea composition, comprising the steps of: dissolving maltodextrin and a natural high-strength sweetener in water to produce a diluent; spraying the diluent onto xylose sugar to coat it, thereby producing a core-shell structure in which xylose sugar is present in the center and the center is coated with the natural high-strength sweetener; hot-air drying the core-shell at a temperature range of 70°C to 80°C for 10 to 30 minutes; cooling it by treating it with cooling air at 1°C to 50°C for 10 to 30 minutes; and stirring the cooled core-shell, sugar alcohol, and black tea extract powder to produce the composition.

[0055] Specifically, the black tea extract powder may be included in an amount of 1 to 10 parts by weight based on 100 parts by weight of the entire composition, the xylose sugar may be included in an amount of 30 to 90 parts by weight based on 100 parts by weight of the entire composition, the sugar alcohol may be included in an amount of 0.1 to 50 parts by weight based on 100 parts by weight of the entire composition, and the natural sweetener may be included in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire composition, but is not limited thereto.

[0056] The method for producing the milk tea composition of this application will be described in detail below.

[0057] First, a diluted solution is prepared by dissolving maltodextrin and a natural sweetener in water.

[0058] Next, the diluted solution is sprayed onto xylose sugar to coat it, thereby producing a core-shell structure in which xylose sugar is present in the center and the center is coated with the natural high-intensity sweetener. The xylose sugar may be produced by mixing sugar and xylose in a weight ratio of 1:0.05 to 1:0.5, but is not limited thereto.

[0059] The milk tea production composition of this application contains a core-shell structure in which the xylose sugar is coated with the natural high-sweetener, thereby reducing the characteristic bitterness and astringency of black tea extract powder, and producing milk tea with improved solubility, dispersibility, and texture, thus enhancing consumer preference.

[0060] As one embodiment of this application, by spray coating a core shell with trace amounts of indigestible maltodextrin, enzyme-treated stevia, and steviol glycosides, the sweetness of the entire product can be uniformly dispersed, maintaining product quality. Furthermore, a particle size surface area that facilitates improved solubility can be generated. Specifically, after primary mixing of sugar and xylose, the particle surface is formed to allow for a rapid increase in dissolution rate by spray coating with a diluted solution of indigestible maltodextrin and natural high-intensity sweetener.

[0061] Next, the core shell is air-dried at a temperature range of 70°C to 80°C, specifically 75°C, for 10 to 30 minutes, specifically 20 minutes.

[0062] When the milk tea production composition of this application is in powder form, high moisture content activates microbial growth, leading to a decline in quality. Therefore, moisture conditions that suppress microbial growth in the product can be formed during the drying stage, allowing for mixing with other raw materials under suitable conditions in the next step. When drying at a temperature higher than the aforementioned temperature range, the sugar may not dissolve and form a core shell, and when drying at a temperature lower than the aforementioned temperature range, moisture conditions suitable for microbial growth may be created, leading to a decline in quality.

[0063] Next, the device is cooled by treating it with cooling air at a temperature of 1°C to 50°C, specifically below 40°C, for 10 to 30 minutes, specifically for 10 minutes.

[0064] If the material is not cooled after the hot air drying step, it will melt together with other raw materials and will not form a suitable product. The manufacturing method of this application is set at an optimal temperature and time that is suitable for energy efficiency in the process. Cooling does not occur at temperatures and times higher than the above conditions, and at temperatures lower than the above conditions, the size of the core-shell crystals increases, reducing the improvement in solubility.

[0065] Next, the cooled core shell, sugar alcohol, and black tea extract powder are stirred to produce the composition.

[0066] Specifically, the step of stirring the cooled core shell, sugar alcohol, and black tea extract powder to produce the composition may further include, but is not limited to, a step of adding maltodextrin, a flavoring agent, or vitamin C.

[0067] For example, the composition can be produced by stirring the cooled core shell, sugar alcohol, maltodextrin, black tea extract powder, and flavoring agent.

[0068] Another aspect of this application provides a composition for making milk tea, manufactured by the method described above.

[0069] The method and the composition for producing milk tea are as described above.

[0070] Another aspect of this application provides milk tea containing the above composition.

[0071] The method and the composition for producing milk tea are as described above.

[0072] Specifically, the milk tea may have reduced bitterness and astringency compared to one that does not contain xylose sugar, sugar alcohol, and natural sweeteners, but is not limited to this.

[0073] Specifically, the milk tea may have improved solubility, dispersibility, and texture compared to milk tea containing a composition manufactured by a method that does not include a spray coating process, but is not limited thereto.

[0074] The present application will be described in more detail below through experimental examples. However, the following embodiments are merely preferred embodiments for illustrative purposes of the present application and are not intended to limit the scope of the rights of this application. On the other hand, technical matters not described herein can be easily understood and performed by a person of ordinary skill who is skilled in the art of this application or a similar art.

[0075] Example: Production of powder for milk tea making The comparative example and milk tea production powders for Examples 1-5 were manufactured using the configurations shown in Table 1 below.

[0076] Specifically, in Examples 1 to 5, white sucrose (CJ IeilJedang) and xylose (DUPONT) were mixed in a 10:1 ratio for 5 minutes in a zero-gravity mixer to produce xylose sugar.

[0077] Next, indigestible maltodextrin (Samyang Genex), enzyme-treated stevia (Taepyeong), and steviol glycoside (Taepyeong, purity 98% or higher) were quantitatively measured, diluted with purified water, and then the diluted solution was sprayed onto a mixture of white sucrose and xylose to coat it.

[0078] Next, hot air (75°C or higher) was blown in to dry it for more than 20 minutes, and then cooling air (40°C or lower) was blown in for 10 minutes to cool it down.

[0079] As a result, the core contains a mixture of white sucrose and xylose, while the coating liquid (shell) contains indigestible maltodextrin, enzyme-treated stevia, and steviol glycosides.

[0080] Next, sugar alcohol, maltodextrin (QINHUANG DAO LIHUA STARCH CO.LTD), black tea extract powder (NESTLE INDIA), flavoring agent (Hanbit Flavoring), and vitamin C (HEBEI WELCOME PHARAMACEUTICAL CO.LTD) were quantitatively measured and prepared. Then, the prepared raw materials were sequentially added to a zero-gravity mixer (F20, Cegitec) and continuously stirred at 40 RPM.

[0081] Next, after all the raw materials were added, the mixture was continuously stirred at a constant speed for 10 minutes to ensure uniform dispersion and mixing. This mixture was then collected and used as Examples 1-5.

[0082] On the other hand, in the comparative example, white sucrose (CJ IeilJedang), maltodextrin (QINHUANG DAO LIHUA STARCH CO.LTD), black tea extract powder (NESTLE INDIA), flavoring (Hanbit Flavoring), and vitamin C (HEBEI WELCOME PHARAMACEUTICAL CO.LTD) were quantitatively measured and prepared according to the contents shown in Table 1 below. These were then placed in a zero-gravity mixer (F20, Cegitec) and stirred at 40 RPM. After adding all the raw materials, the mixture was stirred at the same speed for 10 minutes.

[0083] On the other hand, the comparative example, fine-grained sugar (CJ Cheil Sugar, fine-grained sugar, purity 98% or higher), refers to sucrose that has been crushed to reduce its particle size.

[0084] [Table 1]

[0085] Experimental Example 1: Measurement of Solubility We decided to measure the solubility during beverage production using the comparative example and the milk tea production powders of Examples 1-5 produced in the above-mentioned example.

[0086] Specifically, 100 ml of purified water at 10°C, 35°C, and 55°C was prepared, placed in beakers, and then 10 g each of the comparative examples from the above example and the samples from Examples 1-5 were added and stirred at 200 RPM, and the time for complete dissolution was measured.

[0087] As a result, as shown in Figure 1, it was confirmed that the comparative examples and Examples 1-5, when added to purified water at 55°C, dissolved completely at a relatively fast rate. In particular, it was confirmed that the lower the sugar content and the higher the amount of added sugar alcohol, the faster the dissolution and dispersion rates. Furthermore, similar trends were observed under lower temperature conditions of 10°C and 35°C.

[0088] Through this process, we confirmed that, although there are some differences depending on the specifications and conditions of the mixer, the complete dispersion and dissolution rate of instant milk tea powder increased significantly with reduced sugar content, resulting in a substantial increase in beverage production speed. This suggests that efficiency can be increased in cafes and restaurants that manufacture and sell beverages, and convenience for consumers can be enhanced.

[0089] Experimental Example 2: Sensory Evaluation We decided to measure the solubility during beverage production using the comparative example and the milk tea production powders of Examples 1-5 produced in the above-mentioned example.

[0090] Specifically, the comparative examples and milk tea powders from Examples 1-5, prepared by mixing them with milk, were evaluated item by item by a panel of 40 trained men and women to compare their sensory quality.

[0091] More specifically, for sensory evaluation, 20g of the manufactured instant milk tea powder was weighed and mixed with 200ml of warm milk to produce milk tea. The resulting beverage was then provided to a panel to compare its sensory quality. The evaluation method involved preparing each sample, assigned a number using a 3-digit random number table. One sample was randomly selected and provided to each panel for consumption, after which the given attributes were expressed on a 5-point scale. This process was repeated to evaluate all the prepared samples. The evaluated scores were analyzed according to the inter-sample T-test between the comparative example and the experimental example, and statistical significance was confirmed (p<0.05).

[0092] [Table 2]

[0093] As a result, as shown in Table 2 and Figure 2, the comparative example in which sugar was used showed significantly higher levels of bitterness and astringency characteristic of black tea. In Examples 4 and 5 of this application, in which some of the sugar was replaced with sugar alcohols, enzyme-treated stevia, and steviol glycosides, bitterness and astringency were reduced by approximately 14% to 20% and approximately 23% to 31%, respectively, compared to the comparative example.

[0094] Through this process, we confirmed that the reduction in sugar content masks the bitter and unpleasant taste of existing instant milk tea powder.

[0095] From the above description, a person skilled in the art to which this application pertains will understand that this application can be implemented in other specific forms without altering its technical idea or essential features. In this regard, it should be understood that the embodiments described above are merely illustrative and not limiting. The scope of this application should be interpreted as encompassing all modified or altered forms derived from the meaning and scope of the claims, as described below, and their equivalent concepts, rather than from the above detailed description.

Claims

1. A composition for making milk tea, comprising black tea extract powder, xylose-containing sugar, sugar alcohol, and high sweetener, The xylose-containing sugar and the high-intensity sweetener are contained in a core-shell structure in which the xylose-containing sugar is coated with the high-intensity sweetener. The aforementioned high-intensity sweetener is one or more selected from the group consisting of enzyme-treated stevia, steviol glycosides, sucralose, aspartame, monk fruit extract, licorice extract, and thaumatin. The composition wherein the sugar alcohol is one or more selected from the group consisting of erythritol, xylitol, lactitol, maltitol, and sorbitol.

2. The aforementioned black tea extract powder is included in an amount of 1 to 10 parts by weight based on 100 parts by weight of the total composition. The xylose-containing sugar is present in an amount of 30 to 90 parts by weight based on 100 parts by weight of the entire composition. The sugar alcohol is included in an amount of 0.1 to 50 parts by weight based on 100 parts by weight of the entire composition. The composition according to claim 1, wherein the high-intensity sweetener is contained in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire composition.

3. The composition according to claim 1, wherein the high sweetener is one or more selected from the group consisting of enzyme-treated stevia and steviol glycosides.

4. The composition according to claim 1, further comprising maltodextrin, a flavoring agent, or vitamin C.

5. The composition according to claim 1, wherein the composition is in powder form.

6. A milk tea comprising the composition according to any one of claims 1 to 5.

7. The milk tea according to claim 6, wherein the milk tea has reduced bitterness and astringency compared to one that does not contain xylose-containing sugars, sugar alcohols, and high-intensity sweeteners.

8. The milk tea according to claim 6, wherein the milk tea has improved solubility, dispersibility, and texture compared to the milk tea that does not contain the core-shell structure.

9. The step of preparing a diluted solution by dissolving maltodextrin and a high-strength sweetener in water; The step of spraying the diluted solution onto xylose-containing sugar to coat it, thereby producing a core-shell structure in which xylose-containing sugar is present in the center and the center is coated with the high-intensity sweetener; The step of drying the core shell with hot air in a temperature range of 70°C to 80°C for 10 to 30 minutes; A step of cooling the core shell by treating it with cooling air at 1°C to 50°C for 10 to 30 minutes; and The step of preparing the composition by stirring the cooled core shell, sugar alcohol and black tea extract powder; The aforementioned high-intensity sweetener is one or more selected from the group consisting of enzyme-treated stevia, steviol glycosides, sucralose, aspartame, monk fruit extract, licorice extract, and thaumatin. A method for producing a milk tea composition, wherein the sugar alcohol is one or more selected from the group consisting of erythritol, xylitol, lactitol, maltitol, and sorbitol.

10. The aforementioned black tea extract powder is included in an amount of 1 to 10 parts by weight based on 100 parts by weight of the total composition. The xylose-containing sugar is present in an amount of 30 to 90 parts by weight based on 100 parts by weight of the entire composition. The sugar alcohol is included in an amount of 0.1 to 50 parts by weight based on 100 parts by weight of the entire composition. The method according to claim 9, wherein the high-intensity sweetener is included in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of the entire composition.

11. The method according to claim 9, wherein the step of stirring the cooled core shell, sugar alcohol and black tea extract powder to produce the composition further comprises the step of adding maltodextrin, a flavoring agent or vitamin C.

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