JP2017108643A - Tea beverage, method for enhancing deliciousness of tea beverage, method for inhibiting bitterness or astringency of tea beverage and method for enhancing sweetness of tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tea beverage having suppressed bitterness or astringency and excellent in deliciousness, a method for enhancing deliciousness of a tea beverage, a method for inhibiting bitterness or astringency of a tea beverage, and also a method for enhancing sweetness of a tea beverage.SOLUTION: A tea beverage has (A) a total glucose unit per the 10 ml of beverage, (B) a glucose unit in a precipitate obtained by conducting centrifugation under a condition with 10000 rpm for 20 min. after adding 90 ml of ethanol to the beverage of 10 ml, (C) soluble solid quantity in the beverage (mass%) and (D) polyphenol amount in the beverage (mass%) satisfying following conditions (a) and (b), and contains an extract of roasted barley. (a) [(A)-(B)]/(A)=0.070 to 0.150. (b) (D)/(C)×100=0.5 to 2.7.SELECTED DRAWING: None

Description

  The present invention relates to a tea beverage, a method for improving the taste of tea beverage, a method for suppressing bitterness or astringency of tea beverage, and a method for improving the sweetness of tea beverage.

  Tea drinks have unique bitterness, astringency, and savory taste, and have long been preferred by everyone. However, if the bitterness, astringency, savory taste, etc. are too strong, it becomes difficult to drink. Therefore, in recent years, a large number of tea beverages with reduced bitterness, astringency, and savory taste have been developed.

  For example, in Patent Document 1, the amount of polysaccharide (mg / 100 mL) combining the amount of starch and β-glucan is 80 to 220, and the amount of maltose (mg / L) is 1.00 to 4.00. A container-packed barley tea beverage having a barley-derived soluble solid content (%) of 0.25 to 0.70 and an average particle size of the suspended solids of less than 10.0 μm is disclosed. The barley tea beverage of Patent Document 1 is such that it is difficult to feel the savory taste and the drinking feeling is excellent.

JP 2013-1111030 A

  However, the tea beverage described in Patent Document 1 has room for improvement in terms of suppression of bitterness and astringency and deliciousness.

  In addition, tea beverages are sometimes required to have an appropriate sweetness that is easy to drink, but the tea beverages described in Patent Document 1 are not sufficient in terms of sweetness.

  The present invention has been made in view of the above circumstances, and a tea beverage that suppresses bitterness or astringency and has an excellent taste, a method for improving the taste of tea beverage, and a method for suppressing the bitterness or astringency of tea beverage. The first purpose is to provide it. The second object of the present invention is to provide a method for improving the sweetness of tea beverages.

  The present inventors have found that the bitterness or astringency of a tea beverage is suppressed and the taste is excellent when the glucose unit, the soluble solid content, and the polyphenol content in the beverage are in a predetermined relationship, and the present invention is completed. It came to. More specifically, the present invention provides the following.

(1) (A) Total glucose unit per 10 ml of beverage, (B) Glucose unit in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10,000 rpm for 20 minutes (C) soluble solid content (% by mass) in beverage, and (D) polyphenol content (% by mass) in beverage satisfy the following conditions (a) and (b), and A tea drink containing an extract.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7

  (2) The roasted wheat according to (1), wherein the roasted wheat contains 90% by mass or more of barley with respect to the mass of whole wheat.

  (3) The tea beverage according to (1) or (2), which is packed in a container.

(4) In tea beverages containing roasted wheat extract,
(A) Total glucose units per 10 ml of beverage, (B) Glucose units in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10000 rpm for 20 minutes, (C A tea beverage having a step of preparing so that the soluble solid content (% by mass) in the beverage) and (D) the polyphenol content (% by mass) in the beverage satisfy the following conditions (a) and (b): How to improve the taste.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7

(5) In tea drinks containing roasted wheat extract,
(A) Total glucose units per 10 ml of beverage, (B) Glucose units in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10000 rpm for 20 minutes, (C A tea beverage having a step of preparing so that the soluble solid content (% by mass) in the beverage) and (D) the polyphenol content (% by mass) in the beverage satisfy the following conditions (a) and (b): To suppress bitterness or astringency.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7

(6) In tea drinks containing roasted wheat extract,
(A) Total glucose units per 10 ml of beverage, (B) Glucose units in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10000 rpm for 20 minutes, (C Tea beverage having a step of preparing so that the soluble solid content (% by mass) in the beverage) and (D) the amount of polyphenol (% by mass) in the beverage satisfy the following conditions (c) and (d): To improve the sweetness.
(C) [(A)-(B)] / (A) = 0.100-0.125
(D) (D) / (C) × 100 = 1.7 to 2.1

  ADVANTAGE OF THE INVENTION According to this invention, a bitterness or astringency is suppressed and the tea beverage excellent in taste, the improvement method of the deliciousness of a tea beverage, and the suppression method of the bitterness or astringency of a tea beverage can be provided. Moreover, according to this invention, the improvement method of the sweetness of a tea drink can be provided.

  Hereinafter, although embodiment of this invention is described, this invention is not limited to this.

<Tea drink>
The tea beverage of the present invention is (A) total glucose unit per 10 ml of beverage, (B) after adding 90 ml of ethanol to 10 ml of beverage, and then centrifuging at 10,000 rpm for 20 minutes. Glucose unit, (C) soluble solid content (% by mass) in beverage, and (D) polyphenol content (% by mass) in beverage satisfy the following conditions (a) and (b), and It contains the extract of roasted wheat.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7

  Here, “(A) total glucose unit per 10 ml of beverage” is measured as follows. After adding glucoamylase (AMYLOGLUCOSIDASE, Megazyme Nippon Biocon Co., Ltd.) to 10 ml of beverage, phosphoric acid is added so that the pH becomes 4.0 to 5.5, and the mixture is kept at 37 ° C. for 2 hours. Then, it is made up to 20 ml and filtered with a filter paper (ADVANTEC No. 5B manufactured by Toyo Filter Paper Co., Ltd.). About this filtrate, a red pigment | dye is produced | generated using the kit for glucose determination based on the commercially available mutarotase glucose oxidase method (glucose CII-Test Wako Wako Pure Chemical Industries Ltd. make), and this red absorbance is absorptiometer The amount of glucose is determined by measuring at

  Further, “(B) glucose unit in the precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10,000 rpm for 20 minutes” is measured as follows. 90 ml of ethanol is added to 10 ml of beverage, centrifuged (10000 rpm, 20 minutes), the supernatant is discarded, and a precipitate to be measured is obtained. Distilled water is appropriately added to the precipitate again, and the mixture is boiled for 3 minutes to perform gelatinization by heating. After adding glucoamylase (AMYLOGLUCOSIDASE, Megazyme Nippon Biocon Co., Ltd.) to this, phosphoric acid is added so that pH may be 4.0-5.5, and it heat-retains at 37 degreeC for 2 hours. Then, the volume is adjusted to 10 ml, and filtered with a filter paper (ADVANTEC No. 5B manufactured by Toyo Filter Paper Co., Ltd.). About this filtrate, a red pigment | dye is produced | generated using the kit for glucose determination based on the commercially available mutarotase glucose oxidase method (glucose CII-Test Wako Wako Pure Chemical Industries Ltd. make), and this red absorbance is absorptiometer The amount of glucose is determined by measuring at

  It is considered that the precipitate contains a large amount of glucose called a high-molecular sugar formed by bonding a large number of glucose units. On the other hand, it is considered that the supernatant liquid contains a lot of glucose units called low molecular sugars (monosaccharides or disaccharides). [(A)-(B)] / (A) can be roughly referred to as the content ratio of the low-molecular sugar to the total glucose unit. This low molecular weight sugar is thought to contribute greatly to imparting sweetness and taste to tea beverages and suppressing bitterness or astringency.

  In the tea beverage of the present invention, the low molecular sugar is a bitter or astringent component by satisfying the above condition (a) [(A)-(B)] / (A) = 0.070 or more and 0.150 or less. Is considered to be effectively suppressed. In particular, in (a), if [(A)-(B)] / (A) = 0.010 or more and 0.125 or less (hereinafter sometimes referred to as (c)), the low-molecular sugar will cause a bitter taste. Alternatively, it is considered that astringency can be suppressed, and at the same time, a sweetness is imparted by a low molecular sugar, and a beverage having particularly good taste is obtained.

  The amount of soluble solid content can be measured using a refractometer, and is the gram amount of soluble solid content contained in 100 g of tea beverage, and is generally referred to as a Brix value. The amount of polyphenol can be measured by the foreign thiocult method. The foreign thiocult method is a method for measuring the total amount of polyphenols contained in a solution by adding a foreign solution to a solution containing polyphenols and then measuring the absorbance of the phenolic hydroxyl group at a wavelength of 725 nm. is there.

  In the tea drink of this invention, the bitterness or astringency derived from a polyphenol can be suppressed by satisfy | filling the conditions of said (b) (D) / (C) * 100 = 0.5 or more and 2.7 or less. In particular, in (b), if (D) / (C) × 100 = 1.7 or more and 2.1 or less (hereinafter sometimes referred to as (d)), the polyphenol-derived bitterness or astringency is suppressed at the same time. Further, sweetness can be further imparted, and a beverage particularly excellent in taste is obtained.

  Moreover, the tea beverage of the present invention contains an extract of roasted wheat. The roasted wheat extract is an extract extracted from raw roasted wheat using an extraction solvent such as water. Raw material wheat is not particularly limited as long as it is a barley used as a normal tea beverage, and includes barley such as Nijo wheat, Shijo wheat, and Rojo wheat, and pigeon wheat, and a combination of multiple types. There may be. In general, by roasting raw wheat, a Maillard reaction between sugar and protein contained in the raw wheat is likely to occur, and the flavor and brown color are enhanced, and a beverage with high palatability can be obtained.

  In particular, when roasted barley contains 90% by weight or more, preferably 95% by weight, more preferably 99% by weight or more of barley with respect to the weight of the whole barley, it is prepared under the conditions (a) and (b) above. It's easy to do. This is because barley contains starch and protein, which act in a complex manner by roasting and exhibit a desirable sweet flavor. In addition, extracts of plant leaves such as green tea, oolong tea, and black tea contain many bitter-tasting polyphenol components, but barley tea (roasted barley extract) does not contain polyphenols and therefore acts on other flavors. You can feel the sweet flavor without being.

  The above conditions (a) and (b) in the tea beverage can be adjusted to the above ranges by appropriately setting the roasting conditions and extraction conditions of the roasted wheat. Moreover, you may prepare so that it may become the conditions of (a) (b) by adding low molecular sugar and / or polyphenol in a tea drink.

(Roasting process)
In the roasting process, the raw wheat may be roasted so as to satisfy the conditions (a) and (b). For example, the roasting time is 1 minute to 120 minutes, preferably 2 minutes to 90 minutes, and the roasting temperature is 160 ° C. to 270 ° C., preferably 190 ° C. to 240 ° C. Thereby, it becomes easy to adjust a tea drink to the conditions of said (a) (b).

(Steaming process)
Moreover, a steaming process may be included in the extraction process mentioned later, and does not need to be included. By including a steaming process, it becomes easy to adjust to the conditions of said (a) (b). Therefore, for example, the roasted wheat is preferably steamed for 2 minutes or more with hot water (for example, 70 to 98 ° C.).

(Extraction process)
The extraction process includes an immersion process in which roasted wheat is immersed in a predetermined amount of extraction solvent in the extraction tank, and a recovery process in which the extract is recovered while adding a predetermined amount of remaining extraction solvent to the extraction tank. It is preferable that it can be adjusted to the above conditions (a) and (b). The predetermined amount of extraction solvent means the total amount of extraction solvent necessary for producing a tea beverage having desired characteristics, and is specifically the sum of the extraction solvents supplied in the dipping process and the recovery process. For example, water can be used as the extraction solvent, and water is cheap, safe and preferable.

  In the soaking process, the components in the roasted wheat are eluted into the soaking solvent. Eventually, when the concentration of the component derived from roasted wheat in the extraction solvent increases, the elution rate of the component decreases. Therefore, in the recovery step, the extraction liquid in the extraction tank is recovered while adding a predetermined amount of the remaining amount of extraction solvent to the extraction tank at a predetermined flow rate. By newly adding the remaining amount of the extraction solvent, the concentration of the components in the roasted wheat in the extraction solvent in the extraction tank decreases. Thereby, elution of the components remaining in the roasted wheat is promoted again, and the conditions (a) and (b) can be adjusted.

  Since the extraction conditions in the extraction process described above affect the type and content ratio of the eluted components, they are appropriately set so as to satisfy the conditions (a) and (b) described above.

  As described above, the tea beverage of the present invention recovers the extract in the extraction tank while adding the extraction solvent to the extraction tank at a predetermined flow rate in the recovery step. Thus, when recovering the extract while adding the extraction solvent at a predetermined rate, the total amount of the extract in the extraction tank increases with time, and the ratio of the total mass of the extract to the mass of roasted wheat (For example, by adjusting the ratio of the total mass of the extract to 7 to 30 times the mass of roasted wheat) to adjust the amount of various components (for example, the amount of soluble solids) can do. Thereby, the conditions of (a) and (b) can be satisfied. Among the components derived from roasted wheat, some components are likely to elute at an early stage of the recovery process (when the ratio of the total mass of the extract to the mass of roasted wheat is small), while other components that are likely to elute continuously It is believed that there is. The low-molecular sugar derived from the roasted wheat described above is considered to be a component that is easily eluted. Therefore, since the ratio of the low molecular sugar increases if the ratio of the mass of the whole extract to the mass of roasted wheat is used, for example, an extract in the range of 10 times or more and 25 times or less, (a) (b) The bitterness or astringency derived from polyphenols can be suppressed.

  The extraction temperature is appropriately set so as to satisfy the conditions (a) and (b). For example, the extraction temperature is 70 ° C. or higher and 100 ° C. or lower, preferably 90 ° C. or higher and 98 ° C. or lower.

  The flow rate when adding the extraction solvent is also appropriately set so as to satisfy the conditions (a) and (b). For example, it is 1000 ml / min to 4000 ml / min, preferably 2000 ml / min to 2500 ml / min. Note that the flow rate is a desirable value when 3 kg of raw material is used, and is preferably adjusted as appropriate according to the amount of the raw material.

  The pH at the time of extraction is also appropriately set so as to satisfy the conditions (a) and (b). For example, it is pH 4 or more and pH 8 or less, preferably pH 6 or more and pH 8 or less.

  For the purpose of increasing extraction efficiency, so-called carbonates, phosphates, and the like of food additives may be added appropriately to the extraction solvent.

  Moreover, you may add the extract of grains other than wheat, and the extract of a plant leaf to the tea drink of this invention, for example. Examples of grains include rice such as brown rice and beans such as black beans. Plant leaves are not particularly limited. Gymnema, rooibos, rafma, dandelion, peppermint, moroheiya, ginkgo, pine needles, lotus, and olive. These may be used alone or in combination of two or more. These plant leaves may be roasted.

  Any conventionally known ingredients other than those described above may be added to the tea beverage of the present invention. Examples of such components include fragrances, thickeners, sweeteners, emulsifiers, functional ingredients, preservatives, stabilizers, antioxidants, vitamins, minerals, pH adjusters (such as multilayers), and the like. It is done. The addition amount of these components can be suitably adjusted according to the effect to be obtained.

  Although the provision form of the tea drink of this invention is not specifically limited, It is preferable that the container is packed in the state which can be preserve | saved for a long time at normal temperature. For example, a tea bottle can be filled and enclosed in a plastic bottle such as polyethylene terephthalate (PET), a metal can such as steel or aluminum, a sealed container such as a paper pack or a pouch container.

<How to improve the taste of tea beverages>
The method for improving the deliciousness of the tea beverage according to the present invention includes (A) a total glucose unit per 10 ml of beverage and (B) 90 ml of ethanol per 10 ml of beverage in a tea beverage containing a roasted wheat extract. Glucose unit in precipitate obtained by centrifuging at 10000 rpm for 20 minutes, (C) soluble solid content in beverage (mass%), and (D) polyphenol content in beverage (mass%) However, it has the process of preparing so that the conditions of the following (a) and (b) may be satisfy | filled.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7

  The method for improving the deliciousness of the tea beverage is a step of preparing so as to satisfy the conditions (a) and (b) when obtaining an extract of roasted wheat, for example, the roasting step, the steaming step described above, It is preferable to have an extraction step.

  As described above, by satisfying the conditions (a) and (b), the bitterness or astringency of the tea beverage can be suppressed and the deliciousness of the tea beverage can be improved.

<Method for suppressing bitterness or astringency of tea beverage>
The method for suppressing bitterness or astringency of a tea beverage according to the present invention is as follows. In a tea beverage containing a roasted wheat extract, (A) total glucose unit per 10 ml of beverage, (B) 90 ml of ethanol was added to 10 ml of beverage. Later, the glucose unit in the precipitate obtained by centrifuging at 10,000 rpm for 20 minutes, (C) the amount of soluble solids (% by mass) in the beverage, and (D) the amount of polyphenol (% by mass) in the beverage ) Has a step of preparing so as to satisfy the following conditions (a) and (b).
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7

  The method for suppressing the bitterness or astringency of the tea beverage is a step of preparing the extract of roasted wheat so as to satisfy the conditions (a) and (b), for example, the roasting step and the steaming step described above. It is preferable to have an extraction step.

  As described above, the bitterness or astringency of the tea beverage can be suppressed by satisfying the conditions (a) and (b).

<How to improve the sweetness of tea beverages>
The method for improving the deliciousness of the tea beverage according to the present invention includes (A) a total glucose unit per 10 ml of beverage in a tea beverage containing a roasted wheat extract, and (B) after adding 90 ml of ethanol to 10 ml of the beverage. Glucose unit in precipitate obtained by centrifuging at 10000 rpm for 20 minutes, (C) soluble solid content in beverage (mass%), and (D) polyphenol content in beverage (mass%) However, it has the process of preparing so that the conditions of the following (c) and (d) may be satisfy | filled.
(C) [(A)-(B)] / (A) = 0.0.10 to 0.125
(D) (D) / (C) × 100 = 1.7 to 2.1

  The method for improving the sweetness of the tea beverage is a step of preparing the extract of roasted wheat so as to satisfy the conditions (c) and (d), for example, the roasting step, the steaming step described above, It is preferable to have an extraction step.

  As described above, by satisfying the conditions (c) and (d), the bitterness or astringency of the tea beverage can be suppressed and the sweetness of the tea beverage can be improved.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

(Roasting / extraction conditions)
Rojo barley was roasted by a hot air roasting method at a roasting temperature of about 200 to 270 ° C. and a roasting time of about 10 to 90 minutes. After 3 kg of this roasted 6-row barley was immersed in distilled water as an extraction solvent for 3 minutes, extraction was started at an extraction temperature of 95 ° C. and a flow rate of 2300 ml / min. When the total amount of the extract becomes 6 kg, 6 kg of the extract is collected and sampled, and then extracted continuously under the same conditions, and then again when the total amount of the extract reaches 6 kg. The extract was collected and sampled. In this way, 6 kg of the extract was sampled, and this sampling was repeated a total of 10 times. Extracts 1 to 10 were obtained by assigning numbers 1 to 10 in the order of the obtained samples. Next, the extract solutions 1 to 3 are mixed at the same ratio, and water is further added to the mixed extract solution having a soluble solid content (hereinafter referred to as Brix value) of 0.50 so that the Brix value becomes 0.4. The mixture prepared in 1 was used as the mixed solution 1. In addition, the liquid mixture 2 was prepared by mixing the liquid extracts 1 to 5 at the same ratio and adjusting the Brix value to 0.4 by adding water to the mixed liquid extract having a Brix value of 0.62. It was. Extracts 1 to 7 were mixed at the same ratio, and the mixture extract having a Brix value of 0.73 was further adjusted by adding water to a Brix value of 0.4. . A mixture 4 was prepared by mixing the extract 1 to 10 at the same ratio and adjusting the Brix value to 0.4 by adding water to the mixture extract having a Brix value of 0.79. .

(Comparative Example 1)
The liquid mixture 1 was sterilized by ultra high temperature heat treatment (UHT) and aseptically filled in a 500 ml PET bottle.

Example 1
The mixture 2 was sterilized by ultra-high temperature heat treatment (UHT) and aseptically filled into a 500 ml PET bottle.

(Example 2)
The mixture 3 was sterilized by ultra-high temperature heat treatment (UHT) and aseptically filled into a 500 ml PET bottle.

(Example 3)
The mixture 4 was sterilized by ultra-high temperature heating treatment (UHT) and aseptically filled into a 500 ml PET bottle.

(analysis)
According to the following method, it analyzed about each component of each tea drink obtained by each Example and the comparative example. The results are shown in Table 1.

[(A) Total glucose unit in beverage]
Glucoamylase (AMYLOGLUCOSIDASE, Megazyme Nippon Biocon Co., Ltd.) was added to 10 ml of beverages of each Example and Comparative Example, and phosphoric acid was added so that the pH was 4.0 to 5.5, and then at 37 ° C. Insulated for 2 hours. Thereafter, the volume was adjusted to 20 ml, followed by filtration with a filter paper (ADVANTEC No. 5B manufactured by Toyo Filter Paper Co., Ltd.). About this filtrate, the red pigment | dye was produced | generated using the kit for glucose determination based on the mutarotase glucose oxidase method (glucose CII-Test Wako Wako Pure Chemical Industries Ltd. make). Then, the red absorbance was measured by an absorptiometer (device name: HITACHI U-3900H, wavelength 505 nm), and the total glucose amount was calculated from the measured value.

[(B) Glucose units in the precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then performing centrifugation at 10,000 rpm for 20 minutes]
90 ml of ethanol was added to 10 ml of the beverages of each Example and Comparative Example, centrifuged (10000 rpm, 20 minutes), the supernatant was discarded, and a precipitate to be measured was obtained. Distilled water was appropriately added again to the precipitate, and the mixture was boiled for 3 minutes to carry out heat gelatinization. To this, glucoamylase (AMYLOGLUCOSIDASE, Megazyme Nippon Biocon Co., Ltd.) was added, phosphoric acid was added so that the pH was 4.0 to 5.5, and the mixture was kept at 37 ° C. for 2 hours. Thereafter, the volume was adjusted to 10 ml, and filtered through a filter paper (ADVANTEC No. 5B, manufactured by Toyo Filter Paper Co., Ltd.). About this filtrate, the red pigment | dye was produced | generated using the kit for glucose determination based on the mutarotase glucose oxidase method (glucose CII-Test Wako Wako Pure Chemical Industries Ltd. make). Then, the red absorbance was measured by an absorptiometer (device name: HITACHI U-3900H, wavelength 505 nm), and the total glucose amount was calculated from the measured value.

[(C) Soluble solid content in beverage (Brix value)]
Measurement was performed using a refractometer (DD-7, manufactured by Atago Co., Ltd.).

[(D) Amount of polyphenol in beverage]
Using a foreign reagent, the absorbance at a wavelength of 725 nm was measured with an absorptiometer (device name: HITACHI U-3900H), and the amount of polyphenol was calculated from the measured value.

  With 6 well-trained tea drink specialists as panelists, each of the tea drinks obtained in each of the examples and comparative examples was blinded, and each item of “deliciousness”, “sweet”, and “bitterness or astringency” was classified into 5 levels. evaluated. In addition, the numerical value in a table | surface becomes so large that "taste", "sweet", and "bitterness or astringency" are felt. The results are shown in Table 2.

As shown in Table 2, in Examples 1, 2, and 3 that satisfy the conditions (a) and (b), bitterness or astringency was suppressed as compared with the comparative example. In particular, in Example 2 that satisfies the conditions of (c) and (d), the bitterness or astringency was suppressed, and at the same time, sweetness was imparted, which was superior in terms of deliciousness.

Claims (6)

(A) Total glucose units per 10 ml of beverage, (B) Glucose units in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10000 rpm for 20 minutes, (C The soluble solid content (% by mass) in the beverage) and (D) the polyphenol content (% by mass) in the beverage satisfy the following conditions (a) and (b), and the extract of roasted wheat Including tea drinks.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7   The said roasted wheat is a tea drink of Claim 1 containing 90 mass% or more barley with respect to the mass of whole wheat.   The tea beverage according to claim 1 or 2, which is packed in a container. In tea drinks containing roasted wheat extract,
(A) Total glucose units per 10 ml of beverage, (B) Glucose units in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10000 rpm for 20 minutes, (C A tea beverage having a step of preparing so that the soluble solid content (% by mass) in the beverage) and (D) the polyphenol content (% by mass) in the beverage satisfy the following conditions (a) and (b): How to improve the taste.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7 In tea drinks containing roasted wheat extract,
(A) Total glucose units per 10 ml of beverage, (B) Glucose units in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10000 rpm for 20 minutes, (C A tea beverage having a step of preparing so that the soluble solid content (% by mass) in the beverage) and (D) the polyphenol content (% by mass) in the beverage satisfy the following conditions (a) and (b): To suppress bitterness or astringency.
(A) [(A)-(B)] / (A) = 0.070-0.150
(B) (D) / (C) × 100 = 0.5 to 2.7 In tea drinks containing roasted wheat extract,
(A) Total glucose units per 10 ml of beverage, (B) Glucose units in precipitate obtained by adding 90 ml of ethanol to 10 ml of beverage and then centrifuging at 10000 rpm for 20 minutes, (C Tea beverage having a step of preparing so that the soluble solid content (% by mass) in the beverage) and (D) the amount of polyphenol (% by mass) in the beverage satisfy the following conditions (c) and (d): To improve the sweetness.
(C) [(A)-(B)] / (A) = 0.100-0.125
(D) (D) / (C) × 100 = 1.7 to 2.1