JP2017153375A - Method for inhibiting solidification of powder beverage - Google Patents
Method for inhibiting solidification of powder beverage Download PDFInfo
- Publication number
- JP2017153375A JP2017153375A JP2016036961A JP2016036961A JP2017153375A JP 2017153375 A JP2017153375 A JP 2017153375A JP 2016036961 A JP2016036961 A JP 2016036961A JP 2016036961 A JP2016036961 A JP 2016036961A JP 2017153375 A JP2017153375 A JP 2017153375A
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- Prior art keywords
- black tea
- less
- instant
- powdered
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 238000000034 method Methods 0.000 title claims description 53
- 230000002401 inhibitory effect Effects 0.000 title description 2
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Landscapes
- Tea And Coffee (AREA)
Abstract
Description
本発明は、インスタント粉末飲料において生じる、吸湿による固結を抑制する方法、該方法により粉末飲料を製造する方法、並びに該方法を用いて得られたインスタント粉末紅茶に関する。 The present invention relates to a method for suppressing caking due to moisture absorption that occurs in an instant powdered beverage, a method for producing a powdered beverage by the method, and an instant powdered black tea obtained by using the method.
インスタント粉末飲料は粉末を熱水等に溶解させるだけで手軽に複雑な味の飲食品を摂取することができる優れた商品である一方で、均一な分散性や、溶解性のほか、保存性が求められる。特に、チャック付アルミ袋等のように開閉を繰り返す粉末飲食品の場合は吸湿による固結を起こしやすく、吸湿による粉末の固結の改善が求められている。また、カップ式自動販売機での使用でも、粉末原料キャニスタは密閉度が低いため、吸湿による固結が生じやすく、カップに吐出されなくなる等の問題点を有し、同様の改善が求められている。 Instant powder beverages are excellent products that can easily ingest foods and beverages with complex flavors simply by dissolving the powder in hot water, etc., but they have uniform dispersibility, solubility, and storage stability. Desired. In particular, powdered foods and drinks that repeatedly open and close, such as an aluminum bag with a chuck, tend to cause caking due to moisture absorption, and improvement of powder caking due to moisture absorption is required. Even when used in a cup-type vending machine, since the powder raw material canister has a low hermeticity, it has a problem that it tends to cause caking due to moisture absorption and is no longer discharged into the cup. Yes.
上述した粉末飲料の固結の改善については、いくつかの方法が提案されているが、一般的にはリン酸三カルシウム、二酸化ケイ素等を添加する方法が広く用いられる。例えば、特許文献１には、酸化カルシウム及び微粒二酸化ケイ素を添加配合する粉末清涼飲料製剤が開示されている。
そのほか、粉末食品または飲料の固結抑制方法として、特許文献２には、澱粉分解物を粉末化基剤として使用する方法、特許文献３には油脂を原料粉末混合物に添加する方法、特許文献４にはＤＥ値１０以下のデキストリン水溶液をスプレーしながら造粒する方法、特許文献５には茶エキスに単糖類又は二糖類を混合する方法、特許文献６には植物パウダーに無機塩類及び有機酸及び／または有機酸塩を結晶の状態で添加する方法が開示されている。
インスタント粉末飲料の製造には、吸湿固結や分級を防止するために、粉末原料を混合した後、顆粒状に造粒する方法が用いられる。しかし、造粒工程では加湿、加熱、乾燥等の工程を経るため、粉末飲料の香味劣化等の品質の劣化が問題となっている。そこで、造粒の製造工程により失われる香気成分や風味を補うために、茶葉の粉砕品を添加する方法（特許文献７）、その他、粉末素材のひとつとして粉末飲料に微粉砕茶葉又は抹茶を添加する方法（特許文献８、特許文献９）が開示されている。
Several methods have been proposed for improving the consolidation of the above-mentioned powdered beverage, but generally a method of adding tricalcium phosphate, silicon dioxide or the like is widely used. For example, Patent Document 1 discloses a powdered soft drink formulation in which calcium oxide and fine silicon dioxide are added and blended.
In addition, as a method for suppressing caking of powdered foods or beverages, Patent Document 2 discloses a method of using a starch degradation product as a powdered base, Patent Document 3 discloses a method of adding fats and oils to a raw powder mixture, Patent Document 4 Is a method of granulating while spraying a dextrin aqueous solution having a DE value of 10 or less, Patent Document 5 is a method of mixing monosaccharides or disaccharides with tea extract, Patent Document 6 is a plant powder containing inorganic salts and organic acids and A method for adding an organic acid salt in a crystalline state is disclosed.
For the production of instant powdered beverages, a method is used in which powder raw materials are mixed and then granulated into granules in order to prevent hygroscopic consolidation and classification. However, since the granulation process goes through steps such as humidification, heating, and drying, quality deterioration such as flavor deterioration of the powdered beverage is a problem. Therefore, in order to make up for aroma components and flavors lost in the granulation manufacturing process, a method of adding ground tea leaves (Patent Document 7), and also adding finely ground tea leaves or green tea to powdered beverages as one of the powder materials (Patent Document 8 and Patent Document 9) are disclosed.
しかしながら、特許文献１から６の方法では添加する成分に由来する、異味が生じる等、原料本来の味を損なう可能性がある。例えば、固結防止剤として二酸化ケイ素、リン酸カルシウム等を添加する方法では、飲食品本来の味や香りが十分に味わえず、粉っぽさや薬品臭といった雑味が生じてしまうという問題がある。特に、粉末茶飲料においては、繊細な香味を特徴とするため、添加物の使用は香味への影響が避け難い。とりわけ紅茶飲料は香りが重視されるため、従来技術では決して満足できるものではなかった。また、近年の消費者は安心、安全の意識が高まっており、添加剤の使用は敬遠される一因にもなりうる。 However, in the methods of Patent Documents 1 to 6, there is a possibility of deteriorating the original taste of the raw material, for example, an off-flavor derived from components to be added. For example, the method of adding silicon dioxide, calcium phosphate, or the like as an anti-caking agent has a problem that the original taste and aroma of food and drink cannot be sufficiently enjoyed, and a miscellaneous taste such as powderiness and chemical odor is generated. In particular, powdered tea beverages are characterized by a delicate flavor, so the use of additives is difficult to avoid. In particular, tea drinks are not satisfactory with the prior art because of the importance of aroma. In addition, consumers in recent years have become more aware of safety and security, and the use of additives can be a cause of refusal.
粉末飲料の固結抑制に関しては上記のようにいくつかの方法が開示されているものの、これらの方法を利用しても依然として、吸湿による固結を抑制し、更に飲食品素材本来の味を保持するまでには至っていない。
そこで本発明は、飲料素材の本来の味を保持しながらも、吸湿による固結を抑制する手段を提供することを目的とする。
Although several methods have been disclosed as described above for suppressing the consolidation of powdered beverages, even if these methods are used, the solidification due to moisture absorption is still suppressed, and the original taste of food and beverage materials is maintained. It hasn't been done yet.
Then, an object of this invention is to provide the means to suppress the caking by moisture absorption, maintaining the original taste of a drink raw material.
本発明者らは上記目的を達成すべく鋭意検討を重ねた結果、微粉砕茶葉を粉末飲食品に添加することで、吸湿による固結が抑制された粉末飲食品が得られることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that by adding finely ground tea leaves to powdered foods and drinks, powdered foods and drinks in which caking due to moisture absorption is suppressed can be obtained. The invention has been completed.
すなわち本発明は、以下のとおりである。
（１）微粉砕紅茶葉を粉末飲料に添加することを特徴とするインスタント粉末飲料の固結を抑制する方法。
（２）ミルク入りインスタント粉末紅茶において、粉末紅茶全体に対する平均粒子径１．０μｍ以上２０．０μｍ未満の微粉砕紅茶葉が０．１重量％以上１．５重量％未満を添加することを特徴とする固結が抑制されたミルク入りインスタント紅茶の製造方法。
（３）ミルク入りインスタント粉末紅茶に、粉末紅茶全体に対する平均粒子径１．０μｍ以上２０．０μｍ未満の微粉砕紅茶葉が０．１重量％以上１．５重量％未満を含有することを特徴とする固結が抑制されたミルク入りインスタント粉末紅茶。
（４）酸味料入りインスタント粉末紅茶に、粉末紅茶全体に対する平均粒子径１．０μｍ以上２０．０μｍ未満の微粉砕紅茶葉が０．０５重量％以上１．５重量％未満を添加することを特徴とする固結が抑制された酸味料入りインスタント粉末紅茶の製造方法。
（５）酸味料入りインスタント粉末紅茶に、粉末紅茶全体に対する平均粒子径１．０μｍ以上２０．０μｍ未満の微粉砕紅茶葉が０．０５重量％以上１．５重量％未満を含有することを特徴とする固結が抑制された酸味料入りインスタント粉末紅茶。
（６）微粉砕紅茶葉であることを特徴とする粉末飲料の固結抑制剤。
That is, the present invention is as follows.
(1) A method for suppressing caking of an instant powdered beverage, which comprises adding finely ground tea leaves to a powdered beverage.
(2) In the instant powder black tea containing milk, 0.1% by weight or more and less than 1.5% by weight of finely pulverized black tea leaves having an average particle size of 1.0 μm or more and less than 20.0 μm with respect to the whole powdered black tea are characterized. A method for producing milk-containing instant black tea with reduced caking.
(3) The instant powdered tea containing milk contains 0.1 to 1.5% by weight of finely pulverized tea leaves having an average particle size of 1.0 to 20.0 μm with respect to the whole powdered tea. Instant powdered tea with milk that has been consolidated.
(4) A finely pulverized black tea leaf having an average particle diameter of 1.0 μm or more and less than 20.0 μm with respect to the whole powdered black tea is added to 0.05% by weight or more and less than 1.5% by weight of the instant powdered black tea with acidulant. The manufacturing method of the instant powder black tea with a sour agent in which caking was suppressed.
(5) The instant powdered black tea containing acidulant contains 0.05% by weight or more and less than 1.5% by weight of finely ground black tea leaves having an average particle size of 1.0 μm or more and less than 20.0 μm with respect to the whole powdered black tea. An instant powdered black tea with acidulant that has been consolidated.
(6) A caking suppressant for a powdered drink, which is a finely ground black tea leaf.
本発明によれば、インスタント粉末飲料等の粉末飲食品に異味を生じることなく、吸湿による固結が抑制され、流動性に優れたインスタント粉末飲料を提供することが可能である。
また、インスタント粉末紅茶においては、リン酸三カルシウム等の添加では溶解時に白濁してしまうことから、その使用がミルクを含む飲食品に限定されてしまうが、本発明の微粉砕紅茶葉では、お茶本来の自然な色調が得られることから、レモンティー、ストレートティー、またはフルーツティー、ミルクティーなど種類を選ばすに幅広く使用することができる。
ADVANTAGE OF THE INVENTION According to this invention, it is possible to provide the instant powder drink excellent in fluidity | liquidity by which caking by moisture absorption is suppressed without producing off-flavors in powder food-drinks, such as an instant powder drink.
In addition, in instant powdered black tea, the addition of tricalcium phosphate or the like becomes cloudy when dissolved, so its use is limited to foods and drinks containing milk. Since an original natural color tone can be obtained, it can be widely used to select lemon tea, straight tea, fruit tea, milk tea and the like.
本発明の微粉砕茶葉としては、ツバキ目ツバキ科ツバキ属の常緑樹であるチャノキ（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ）を原料としたものであれば良く、緑茶、白茶、烏龍茶、紅茶、ジャスミン茶として加工された茶葉をそのまま利用できる。本発明では発酵茶である紅茶葉が好ましく、ダージリン、アッサム、ニルギリ、ディンブラ、ウバ、ヌアラエリア、ケニア、キーモン等の海外産紅茶の他、やぶきた、べにほまれ、べにひかり、べにふじ、べにふうきなどの品種から加工された日本産紅茶葉の、１種あるいは２種以上の茶葉をブレンドして原料として使用できる。
本発明に用いる微粉砕紅茶葉は製茶された紅茶葉を微細に粉砕したものである。粉砕方法については、所望の粒子径に加工できれば特に限定されるものではなく、一般的に知られる粉砕機、例えば気流式粉砕機、機械式粉砕機、ボールミル、石臼等を用いて微粉末化すればよい。粉砕方式は、乾式粉砕、湿式粉砕、凍結粉砕があり特には限定されない。
微粉砕紅茶葉の粒子径は平均粒子径が１．０μｍ以上、２０μｍ未満であることが好ましく、３．０μｍ以上１５μｍ以下であることがより好ましく、４．０μｍ以上１０μｍ以下であることが更に好ましい。平均粒子径が１.０μｍ未満の場合は、固結は抑制されるが、製造時に茶葉が舞いやすく、製造装置への付着が多くなるなど作業性が悪くなる。平均粒子径が３０μｍ以上の場合は、ざらつき感や渋みが残りやすく、飲用として不適である。なお、本発明において、平均粒子径とは、粒度分布測定装置、例えば、レーザー回折式粒度分布測定装置（ＬＭＳ−３５０（株）セイシン企業）を用いて測定した値をいう。
また、上記以外に茶葉の抽出残渣を乾燥後、同様に粉砕したものも微粉砕茶葉として利用できる。
The finely pulverized tea leaves of the present invention may be made from tea leaves (Camellia sinensis), which is an evergreen tree of the camellia camellia family, and the tea leaves processed as green tea, white tea, oolong tea, black tea, jasmine tea Can be used as is. In the present invention, black tea leaves that are fermented teas are preferred, and in addition to overseas teas such as Darjeeling, Assam, Nilgiri, Dimbra, Uba, Nuala Area, Kenya, Keimon, Yabuki, Benihore, Benihikari, Beni It can be used as a raw material by blending one or more kinds of Japanese tea leaves processed from varieties such as Fuji and Benifuuki.
The finely pulverized black tea leaf used in the present invention is a finely pulverized black tea leaf. The pulverization method is not particularly limited as long as it can be processed into a desired particle diameter, and it is finely pulverized using a generally known pulverizer such as an airflow pulverizer, a mechanical pulverizer, a ball mill, a stone mill or the like. That's fine. The pulverization method includes dry pulverization, wet pulverization, and freeze pulverization, and is not particularly limited.
The particle size of the finely crushed black tea leaf is preferably 1.0 μm or more and less than 20 μm, more preferably 3.0 μm or more and 15 μm or less, and further preferably 4.0 μm or more and 10 μm or less. . When the average particle size is less than 1.0 μm, the caking is suppressed, but the tea leaves are likely to fly during production, and workability is deteriorated such that adhesion to the production apparatus increases. When the average particle size is 30 μm or more, a rough feeling or astringency tends to remain, which is unsuitable for drinking. In addition, in this invention, an average particle diameter means the value measured using the particle size distribution measuring apparatus, for example, a laser diffraction type particle size distribution measuring apparatus (LMS-350 Co., Ltd. Seishin company).
In addition to the above, dried tea leaf residue and then ground in the same manner can be used as finely ground tea leaves.
本発明が対象とする粉末飲料とは、水や牛乳などの水性溶媒に分散して溶解できる飲料を調製し得る粉末状の飲料であり、例えば茶、コーヒー、乳飲料、果汁飲料、野菜飲料などの一般的な粉末状の清涼飲料が挙げられる。その他、粉末スープ、粉末味噌汁、粉末だし、粉末中華スープ、粉末醤油等も挙げることができる。また、本発明における粉末飲料は造粒等により顆粒状にすることもできる。 The powdered drink targeted by the present invention is a powdered drink that can prepare a drink that can be dispersed and dissolved in an aqueous solvent such as water or milk, such as tea, coffee, milk drink, fruit juice drink, vegetable drink, etc. General powdered soft drinks. Other examples include powdered soup, powdered miso soup, powdered soup, powdered Chinese soup, and powdered soy sauce. Moreover, the powdered drink in this invention can also be granulated by granulation etc.
粉末飲料の固結とは、湿気や圧力等の要因により粉末が塊となり、全体としてさらさら感がなくなった状態を言う。固結した状態は外観上好ましくなく、固結状態がすすむと流動性が悪化し容器から取り出しにくくなる。さらに水等に対する溶解性が悪くなり、溶け残りが生じる可能性がある。 The solidification of a powdered beverage refers to a state in which the powder is agglomerated due to factors such as moisture and pressure, and the feeling of smoothness is lost as a whole. The solidified state is not preferable in appearance, and when the solidified state is advanced, the fluidity is deteriorated and it is difficult to take out from the container. Furthermore, the solubility in water and the like may deteriorate, and undissolved material may be generated.
本発明の微粉砕茶葉の粉末飲料への混合方法は他の粉末と均等に混ざりうる方法であれば、いかなる方法を用いても良い。例えば、リボンミキサーによる撹拌混合や、ターンブレンダーによる転動式混合、流動層造粒などが挙げられるが、本発明のインスタント粉末飲料を製造するのに適した公知手法を適宜選択することが可能であり、これらに限定はされない。 As long as the mixing method of the finely ground tea leaves of the present invention into a powdered beverage is any method that can be mixed evenly with other powders, any method may be used. For example, stirring mixing with a ribbon mixer, rolling mixing with a turn blender, fluidized bed granulation, and the like can be mentioned, but it is possible to appropriately select a known method suitable for producing the instant powder beverage of the present invention. There is no limitation to these.
本発明のインスタント粉末紅茶とは、水、湯、牛乳、茶類、果汁入りエキスおよび水溶性エキスなど水性媒体を用いて液体状に溶解して飲用する飲料において、溶解前の粉末状態を意味する。また、インスタント紅茶飲料とは、上記インスタント粉末紅茶を水性媒体に溶解した液体状飲料を意味する。 The instant powder black tea of the present invention means a powder state before dissolution in a beverage that is dissolved in a liquid form using an aqueous medium such as water, hot water, milk, teas, fruit juice extract and water-soluble extract. . Moreover, an instant black tea drink means the liquid beverage which melt | dissolved the said instant powder black tea in the aqueous medium.
〈紅茶エキス〉
本発明のインスタント粉末紅茶は、紅茶葉の抽出物（いわゆる紅茶エキス）を主たる原料として、その他に糖類、酸味料、粉末果汁及び/又は乳成分を混合して得られる粉末状の紅茶のことである。本発明のインスタント粉末紅茶に使用する紅茶エキスは、微粉砕紅茶葉と同様の茶葉を使用して製造することができ、１種または２種以上の紅茶葉を温水又は熱水で抽出して得られた抽出液を粉末状に乾燥したものである。
紅茶エキスの調製方法は、従来から知られている一般的な方法で調製することができる。例えば、原料とする紅茶葉を１０〜１００倍重量の温水又は熱水にて抽出する。抽出時間、温度は使用する紅茶の種類や目的により適宜調整するが、通常は６０℃以上１００℃以下で３〜６０分の抽出を行い、必要に応じて抽出中に撹拌を行う。次いで茶殻等の固形成分を濾過や遠心分離機により固液分離することにより紅茶抽出液を得ることができる。ここで、抽出時の温度や時間などは、特に限定されず、茶葉の種類や目的とする香味等に応じて任意に設定することができる。また、抽出に使用する水に予めアスコルビン酸やアスコルビン酸ナトリウムなどの有機酸又は有機酸塩類、食品加工に使用可能な重曹や炭酸カリウムを添加してもよい。また煮沸脱気や窒素ガスなどの不活性ガスを通気して溶存酸素を除去しつついわゆる非酸化的雰囲気下で抽出する方法を併用してもよい。得られた紅茶抽出液の乾燥方法は、加熱法、減圧法、凍結乾燥法等の公知手法を適宜選択することが可能であり、これらに限定はされない。
本発明のインスタント粉末紅茶に使用する紅茶エキスは、市販の紅茶抽出物を用いてもよい。例えば、三井農林（株）製「インスタントティーＲＸ−１００」、佐藤食品工業（株）製「紅茶エキスパウダー」等が挙げられる。
紅茶エキス中のタンニン濃度は１０．０重量％以上４０．０重量％以下が好ましい。ここでタンニンとは、茶の生葉などに存在するカテキン類（（±）−カテキン、（−）−エピカテキン、（−）−エピガロカテキン、（±）−ガロカテキン、（−）−エピカテキンガレート、（−）−カテキンガレート、（−）−エピガロカテキンガレート、（−）−ガロカテキンガレート）、これらが酸化酵素であるポリフェノールオキシダーゼの発酵作用によって酸化重合することで形成されたオリゴマー（テアシネンシン類、テアフラビン類、テアルビジン類等）、さらに発酵が進むにつれこれら成分が複雑に重合した構造の定かではない化合物も含まれる。
<Black tea extract>
The instant powdered black tea of the present invention is a powdered black tea obtained by mixing a tea leaf extract (so-called black tea extract) as a main ingredient, and additionally mixing sugars, acidulants, powdered fruit juice and / or milk components. is there. The black tea extract used in the instant powder black tea of the present invention can be produced using the same tea leaves as finely pulverized black tea leaves, and can be obtained by extracting one or more kinds of black tea leaves with warm water or hot water. The obtained extract is dried in powder form.
The method for preparing the black tea extract can be prepared by a conventionally known general method. For example, the tea leaves used as a raw material 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 used, but usually, extraction is performed at 60 ° C. or higher and 100 ° C. or lower for 3 to 60 minutes, and stirring is performed as necessary. Next, a black tea extract can be obtained by solid-liquid separation of solid components such as tea husks by filtration or a centrifuge. Here, the temperature, time, etc. at the time of extraction are not particularly limited, and can be arbitrarily set according to the type of tea leaves, the intended flavor, and the like. Moreover, you may add organic acid or organic acid salts, such as ascorbic acid and sodium ascorbate, the baking soda which can be used for food processing, and potassium carbonate to the water used for extraction previously. Moreover, you may use together the method of extracting in so-called non-oxidative atmosphere, ventilating inert gas, such as boiling deaeration and nitrogen gas, and removing dissolved oxygen. The drying method for the obtained black tea extract can be appropriately selected from known methods such as a heating method, a reduced pressure method, and a freeze drying method, and is not limited thereto.
The black tea extract used in the instant powder black tea of the present invention may be a commercially available black tea extract. For example, “Instant Tea RX-100” manufactured by Mitsui Norin Co., Ltd., “Tea Extract Powder” manufactured by Sato Food Industry Co., Ltd. and the like can be mentioned.
The tannin concentration in the black tea extract is preferably 10.0% by weight or more and 40.0% by weight or less. Here, tannin means catechins ((±) -catechin, (−)-epicatechin, (−)-epigallocatechin, (±) -gallocatechin, (−)-epicatechin gallate present in tea leaves and the like. , (−)-Catechin gallate, (−)-epigallocatechin gallate, (−)-gallocatechin gallate), oligomers formed by oxidative polymerization of these by the fermentation action of polyphenol oxidase, which is an oxidase (theasinensins) , Theaflavins, thealvidins, and the like), and compounds with unclear structures in which these components are complexly polymerized as fermentation proceeds.
本発明のインスタント粉末紅茶における微粉砕紅茶葉の添加量は、全紅茶葉使用量のうち、微粉砕紅茶葉の割合が０．５重量％から１０．０重量％となるよう、微粉砕紅茶葉を添加すればよく、１．５重量％から９．０重量％が好ましくは、２．０重量％から８．０重量％がより好ましく、４．０重量％から７．０重量％がさらに好ましい。０．５重量％未満では、固結抑制効果が得られず、また、１０．０重量％を超える場合はざらつき・渋みが口に残りため、飲用として好ましくない。 The amount of finely crushed black tea leaves in the instant powdered black tea of the present invention is such that the proportion of finely crushed black tea leaves is from 0.5% to 10.0% by weight of the total black tea leaf usage. 1.5 wt% to 9.0 wt%, preferably 2.0 wt% to 8.0 wt%, more preferably 4.0 wt% to 7.0 wt% . If it is less than 0.5% by weight, the caking suppression effect cannot be obtained, and if it exceeds 10.0% by weight, roughness and astringency remain in the mouth, which is not preferable for drinking.
本発明のインスタント粉末紅茶は前記紅茶エキス、微粉砕茶葉の他、後述する他の成分、例えば糖類、乳成分、酸味料、粉末果汁等と混合して均一化して得られるが、本発明のインスタント粉末を製造するのに適した公知手法を適宜選択することが可能であり、これらに限定はされない。本発明のインスタント粉末は造粒することも可能であるが、造粒しなくても固結が抑制された粉末飲料が得られる。 The instant powder black tea of the present invention is obtained by mixing with the black tea extract and finely pulverized tea leaves and other components described later, for example, sugars, milk components, acidulant, powdered fruit juice, etc. A known method suitable for producing the powder can be appropriately selected, and is not limited thereto. The instant powder of the present invention can be granulated, but a powdered beverage with reduced caking can be obtained without granulation.
本発明のインスタント粉末紅茶において、微粉砕紅茶葉の含有量は、終濃度、即ちインスタント粉末紅茶全体に対して０．０５重量％以上１．５重量％未満となるように添加することが好ましく、より好ましくは０．２重量％以上１．２重量％以下であり、更に好ましくは０．４重量％以上１．０重量％以下である。０．０５重量％未満では本発明の十分な効果、即ち固結抑制効果が得られず、１．５重量％以上ではざらつき・渋みが口に残り、また微粉砕紅茶葉がダマになるため好ましくない。 In the instant powdered black tea of the present invention, the content of finely crushed black tea leaves is preferably added so as to be a final concentration, that is, 0.05 wt% or more and less than 1.5 wt% with respect to the entire instant powdered black tea, More preferably, they are 0.2 weight% or more and 1.2 weight% or less, More preferably, they are 0.4 weight% or more and 1.0 weight% or less. If it is less than 0.05% by weight, the sufficient effect of the present invention, that is, the caking suppression effect cannot be obtained, and if it is 1.5% by weight or more, roughness and astringency remain in the mouth, and finely crushed black tea leaves are preferable. Absent.
インスタント粉末紅茶の水性媒体に対する溶解量は、溶解の均一性および作業性の観点から１〜３０ｇ／１００ｍＬが好ましく、３〜２０ｇ／１００ｍＬがさらに好ましく、５〜１５ｇ／１００ｍＬが特に好ましく、７〜１０ｇ／１００ｍＬが最も好ましく、これらの範囲から選ばれてなる最適量を水性媒体５０〜４００ｍＬ、好ましくは８０〜２００ｍＬ、最も好ましくは１００〜１６０ｍＬに溶解させたものが通常飲用濃度として味の面で優れている。
上記通常飲用濃度に溶解したインスタント紅茶飲料中の紅茶由来タンニンの検出濃度は３０〜５００ｍｇ／１００ｍＬであるのが好ましく、３５〜４５０ｍｇ／１００ｍＬであるのがより好ましく、４０〜４００ｍｇ／１００ｍＬであるのが更に好ましく、４５〜３５０ｍｇ／１００ｍＬであるのが特に好ましく、５０〜３００ｍｇ／１００ｍＬであるのが最も好ましい。
The amount of instant powder black tea dissolved in an aqueous medium is preferably 1 to 30 g / 100 mL, more preferably 3 to 20 g / 100 mL, particularly preferably 5 to 15 g / 100 mL, and 7 to 10 g from the viewpoint of uniformity of dissolution and workability. / 100 mL is most preferable, and an optimal amount selected from these ranges is dissolved in an aqueous medium of 50 to 400 mL, preferably 80 to 200 mL, and most preferably 100 to 160 mL. ing.
The detected concentration of black tea-derived tannin in the instant tea beverage dissolved in the normal drinking concentration is preferably 30 to 500 mg / 100 mL, more preferably 35 to 450 mg / 100 mL, and 40 to 400 mg / 100 mL. Is more preferably 45 to 350 mg / 100 mL, and most preferably 50 to 300 mg / 100 mL.
本発明のインスタント粉末紅茶は、ストレートティー、ミルクティー、酸味料を添加したレモンティー等のフルーツティー、香料を添加したフレーバードティーなどが挙げられる。 Examples of the instant powder black tea of the present invention include straight tea, milk tea, fruit tea such as lemon tea added with acidulant, and flavored tea added with flavor.
本発明のインスタント粉末紅茶は、乳成分を配合してミルクティーとすることが好ましい。本発明で使用する乳成分とは、牛やヤギ等の乳から加工される粉乳などの粉体製品を利用するのが好ましく、例えば全粉乳、脱脂粉乳、加糖粉乳、クリームパウダー、チーズパウダー、バターパウダー、ホエーパウダー、バターミルクパウダー、ヨーグルトパウダー、カゼイン、乳糖などが好適である。また、生乳、練乳、クリーム、発酵乳などの液状乳製品を利用し乾燥させて使用することもできる。さらに、必要に応じて、これらの乳成分を２種類以上混合後調整した乳成分も使用することができる。これら乳成分は、本発明のインスタント粉末紅茶中に１０．０重量％以上４０．０重量％以下、特に１５．０重量％以上〜３０．０重量％ 配合することが好ましい。 The instant powdered black tea of the present invention is preferably a milk tea by blending milk components. The milk component used in the present invention is preferably a powder product such as powdered milk processed from milk such as cows and goats. For example, whole milk powder, skim milk powder, sweetened powder milk, cream powder, cheese powder, butter Powder, whey powder, buttermilk powder, yogurt powder, casein, lactose and the like are suitable. Moreover, it can also be used by drying using liquid dairy products, such as raw milk, condensed milk, cream, and fermented milk. Furthermore, if necessary, a milk component prepared by mixing two or more of these milk components can also be used. These milk components are preferably blended in the instant powdered black tea of the present invention in an amount of 10.0% by weight to 40.0% by weight, particularly 15.0% by weight to 30.0% by weight.
本発明のミルク入りインスタント粉末紅茶中の紅茶エキスは、粉末飲料全体に対し、好ましくは１．０重量％以上３３．０重量％以下、より好ましくは２．０重量％以上２０重量％以下、更に好ましくは３．０重量％以上１０．０重量％以下配合することができる。
本発明のミルク入りインスタント粉末紅茶中に配合する糖類は、風味の観点から粉末飲料全体に対し、５０重量％以上、好ましくは６０重量％以上の糖類を含有することが好ましい。上限は通常９８重量％である。ここで、糖類とはブドウ糖・果糖などの単糖類、ショ糖・麦芽糖・乳糖などの二糖類、グラニュー糖、パラチノース、トレハロース、オリゴ糖類、糖アルコール類等の甘味を呈す水溶性成分が挙げられる。
The black tea extract in the instant powdered black tea with milk of the present invention is preferably 1.0% by weight or more and 33.0% by weight or less, more preferably 2.0% by weight or more and 20% by weight or less, based on the whole powder beverage. Preferably, 3.0 wt% or more and 10.0 wt% or less can be blended.
The saccharide blended in the instant powdered black tea with milk of the present invention preferably contains 50% by weight or more, preferably 60% by weight or more of saccharide with respect to the whole powder beverage from the viewpoint of flavor. The upper limit is usually 98% by weight. Here, saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, and lactose, and water-soluble components that exhibit sweetness such as granulated sugar, palatinose, trehalose, oligosaccharides, and sugar alcohols.
本発明のミルク入りインスタント粉末紅茶は、飲料全量に対し、０．１重量％以上１．５重量％未満の微粉砕紅茶葉を添加することができる。より好ましくは０．２重量％以上１．２重量％以下であり、更に好ましくは０．４重量％以上１．０重量％以下である。前述同様微粉砕紅茶葉の平均粒子径は平均粒子径が１．０μｍ以上、２０μｍ以下であることが好ましい。
また、微粉砕紅茶葉は、乳成分に対して０．３重量％以上５．０重量％未満、糖類に対して、０．１５重量％以上２．０重量％以下、紅茶エキスに対して、１．６８重量％以上３５．７５重量％以下配合される場合に、固結抑制効果と、更に飲用した場合のざらつき、香味に優れた効果が得られる。
The instant powdered black tea with milk of the present invention can contain 0.1 to 1.5% by weight of finely pulverized black tea leaves with respect to the total amount of beverage. More preferably, they are 0.2 weight% or more and 1.2 weight% or less, More preferably, they are 0.4 weight% or more and 1.0 weight% or less. As described above, the average particle size of the finely pulverized black tea leaves is preferably 1.0 μm or more and 20 μm or less.
The finely ground black tea leaf is 0.3% by weight or more and less than 5.0% by weight with respect to the milk component, 0.15% by weight or more and 2.0% by weight or less with respect to the sugar, When 1.68 wt% or more and 35.75 wt% or less are blended, an effect of suppressing caking, and an effect excellent in roughness and flavor when further drinking are obtained.
本発明のインスタント粉末紅茶は、酸味料を添加して、酸味料入りインスタント紅茶であるレモンティー等のフルーツティーとしてもよい。本発明の酸味料入りインスタント紅茶に使用する酸味料は、クエン酸、アスコルビン酸、エリソルビン酸、グルコン酸、リンゴ酸、乳酸、酒石酸等のヒドロキシモノカルボン酸が挙げられ、上記したヒドロキシモノカルボン酸酸は、塩の形態であってもよく、アルカリ金属塩、アルカリ土類金属塩、アンモニウム塩が挙げられ、中でもアルカリ金属塩が好ましく、ナトリウム塩、カリウム塩が特に好ましい。また、天然成分から抽出した果汁類等を粉末状とした粉末果汁を酸味料として配合してもよい。上記粉末果汁は、レモン、ライム、アップル、ゆず、ライチ、ミカン、葡萄等のフルーツ類が挙げられる。これらは単独で又は２種以上を組み合わせて配合することができる。
本発明のインスタント粉末紅茶は、果実粉砕物、果実ピール、スパイスを添加することができる。例えば、レモン、ライム、アップル、ゆず、ライチ、ミカン、葡萄等のフルーツ類、またショウガ、カルダモン、シナモン、黒胡椒などが挙げられる。
また、本発明のインスタント粉末紅茶は、香料を添加することができる。本発明に使用できる香料は液体でも、粉末状のものを用いてもよく、レモン、オレンジ、アップル、ピーチ等のフルーツ系フレーバー等の香料があげられるがこれらに限定されないが、粉末香料が好適である。これら酸味料は、本発明のインスタント粉末紅茶中に０．1重量％以上１０．０重量％以下、特に１．０重量％以上〜３．０重量％配合することが好ましい。
The instant powder black tea of this invention is good also as fruit teas, such as lemon tea which is an instant black tea containing a sour agent by adding a sour agent. Examples of the acidulant used in the instant black tea containing acidulant of the present invention include hydroxymonocarboxylic acids such as citric acid, ascorbic acid, erythorbic acid, gluconic acid, malic acid, lactic acid, and tartaric acid. May be in the form of a salt, and examples include alkali metal salts, alkaline earth metal salts, and ammonium salts. Among them, alkali metal salts are preferable, and sodium salts and potassium salts are particularly preferable. Moreover, you may mix | blend the powdered fruit juice which made fruit juice etc. extracted from the natural component into a powdery form as a sour agent. Examples of the powdered fruit juice include fruits such as lemon, lime, apple, yuzu, lychee, mandarin orange, and persimmon. These can be blended alone or in combination of two or more.
The instant powdered black tea of the present invention can be added with a pulverized fruit product, a fruit peel and a spice. For example, fruits such as lemon, lime, apple, yuzu, lychee, mandarin orange and persimmon, and ginger, cardamom, cinnamon, black pepper and the like can be mentioned.
Moreover, the instant powder black tea of this invention can add a fragrance | flavor. The fragrances that can be used in the present invention may be liquid or powdery, and examples include, but are not limited to, fragrances such as fruit flavors such as lemon, orange, apple and peach. is there. These acidulants are preferably blended in the instant powdered black tea of the present invention in an amount of 0.1 wt% to 10.0 wt%, particularly 1.0 wt% to 3.0 wt%.
本発明の酸味料入りインスタント粉末紅茶は、飲料全量に対し、０．０５重量％以上１．５重量％未満の微粉砕紅茶葉を添加することができる。より好ましくは０．１重量％以上１．２重量％以下であり、更に好ましくは０．２重量％以上１．０重量％以下である。微粉砕茶葉の粒子径は前述同様平均粒子径が１．０μｍ以上、２０μｍ以下であることが好ましい。また、微粉砕紅茶葉は、酸味料に対して５重量％以上１５０重量％、糖類に対して、０．０６重量％以上２．０重量％以下、紅茶エキスに対して、３．４重量％以上１００重量％以下配合される場合に、固結抑制効果と、更に飲用した場合のざらつき、香味に優れた効果が得られる。本発明の酸味料入りインスタント粉末紅茶中の紅茶エキスは、粉末飲料全体に対し、好ましくは１．０重量％以上３３．０重量％以下、より好ましくは２．０重量％以上２０重量％以下、更に好ましくは３．０重量％以上１０．０重量％以下配合することができる。本発明の酸味料入りインスタント粉末紅茶中に配合する糖類は、風味の観点から粉末飲料全体に対し、５０重量％以上、好ましくは６０重量％以上の糖類を含有することが好ましい。上限は通常９８重量％である。ここで、糖類とはブドウ糖・果糖などの単糖類、ショ糖・麦芽糖・乳糖などの二糖類、グラニュー糖、パラチノース、トレハロース、オリゴ糖類、糖アルコール類等の甘味を示す水溶性成分が挙げられる。 The instant powdered black tea with acidulant of the present invention can be added with 0.05% by weight or more and less than 1.5% by weight of finely ground black tea leaves with respect to the total amount of beverage. More preferably, it is 0.1 to 1.2 weight%, More preferably, it is 0.2 to 1.0 weight%. As for the particle size of the finely ground tea leaves, the average particle size is preferably 1.0 μm or more and 20 μm or less as described above. The finely ground black tea leaf is 5% by weight to 150% by weight with respect to the acidulant, 0.06% by weight to 2.0% by weight with respect to the sugar, and 3.4% by weight with respect to the black tea extract. When it is blended in an amount of 100% by weight or less, the effect of suppressing caking, and the effect of excellent roughness and flavor when further drinking are obtained. The black tea extract in the instant powdered black tea with sour agent of the present invention is preferably 1.0% by weight or more and 33.0% by weight or less, more preferably 2.0% by weight or more and 20% by weight or less, based on the whole powder beverage. More preferably, it can be blended in an amount of 3.0 to 10.0% by weight. From the viewpoint of flavor, the saccharide blended in the instant powder black tea with sour agent of the present invention preferably contains 50% by weight or more, preferably 60% by weight or more of saccharides with respect to the whole powder beverage. The upper limit is usually 98% by weight. Here, the saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose, and lactose, and water-soluble components exhibiting sweetness such as granulated sugar, palatinose, trehalose, oligosaccharides, and sugar alcohols.
本発明のインスタント粉末飲料には、調合時に所望により、消泡剤、増粘多糖類、糖質（デキストリン等）、果汁、野菜汁、アルコール類、酸味料、炭酸ガス、香料、着色料、食物繊維、コラーゲン、ビタミン類、ミネラル類、アミノ酸、油脂、乳化剤、安定剤、高甘味度甘味料（人工甘味料）等の食品上許容される任意成分を含有してもよい。これら任意成分を適宜選択することで、嗜好性の幅を広げることができる。 In the instant powdered beverage of the present invention, an antifoaming agent, a thickening polysaccharide, a saccharide (dextrin, etc.), fruit juice, vegetable juice, alcohols, acidulant, carbon dioxide, flavor, colorant, food as desired You may contain food-acceptable arbitrary components, such as a fiber, collagen, vitamins, minerals, an amino acid, fats and oils, an emulsifier, a stabilizer, and a high sweetness degree sweetener (artificial sweetener). By appropriately selecting these optional components, the range of palatability can be expanded.
また、微粉砕紅茶葉を配合するインスタント粉末飲料のうち乳成分を主成分とする飲料として、紅茶以外では、インスタント粉末乳入りコーヒー、抹茶、ココア、いちご、バナナ、スープ等が挙げられる。上記の粉末飲料には、茶抽出残渣を乾燥して粉砕した紅茶葉が固結抑制及び味の点で好適として挙げられる。 Moreover, as a drink which has a milk component as a main component among instant powdered drinks which mix | blend finely ground tea leaves, coffee other than black tea, powdered tea, cocoa, strawberry, banana, soup, etc. are mentioned. In the above-mentioned powdered beverage, a tea leaf obtained by drying and pulverizing a tea extraction residue is preferable in terms of suppression of caking and taste.
本発明のインスタント粉末飲料は、自動販売機等で利用する場合、流動性改良剤としての二酸化ケイ素、微粒二酸化ケイ素、又はリン酸三カルシウム等の添加剤を利用することができる。例えば、インスタント粉末飲食品中に０．２重量％以下、好ましくは０．１重量％以下添加することができる。 When the instant powder beverage of the present invention is used in a vending machine or the like, an additive such as silicon dioxide, fine silicon dioxide, or tricalcium phosphate as a fluidity improver can be used. For example, 0.2% by weight or less, preferably 0.1% by weight or less can be added to the instant powder food or drink.
本発明の粉末飲料の包装形態は、特に制限はなく、紙、プラスチック、アルミなどからなる袋、瓶、缶、プラスチックボトル等の容器に大容量が詰められ、スプーンで計量するタイプの形態を用いても良い。また、一杯分ずつ分包タイプのものでもよい。包装品の材質は酸素・湿度透過性の低いものの方がインスタント粉末茶の品質を維持する上で好ましく、窒素ガスを充填するとより好ましい。アルミ袋などの大容量に詰められた粉末飲食品をカップ式自動販売機やディスペンサー等で使用することも可能である。 The packaging form of the powdered beverage of the present invention is not particularly limited, and uses a form in which a large capacity is packed in a bag, bottle, can, plastic bottle or the like made of paper, plastic, aluminum, etc., and is measured with a spoon. May be. Moreover, it may be a single package. A material having low oxygen / humidity permeability is preferable for maintaining the quality of instant powdered tea, and more preferable when filling with nitrogen gas. It is also possible to use powder food and drink packed in a large capacity such as an aluminum bag with a cup-type vending machine or a dispenser.
以下、本発明を実施例により具体的に説明するが、本発明はこれらによって何ら制限されるものではない。 EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.
〈タンニン量の測定方法〉
インスタント粉末紅茶飲料中のタンニン量の乳成分を配合する前の抽出液、または乳を配合しない紅茶飲料を通常飲用濃度に溶解したもののタンニン量は、酒石酸鉄試薬を利用した公定法（日本食品分析センター編、「五訂 日本食品標準成分表 分析マニュアルの解説」、中央法規、２００１年７月、ｐ．２５２−２５４）に準じ、具体的には以下の方法で測定した。
〈試薬の調製〉
酒石酸鉄標準液：硫酸第一鉄・７水和物１ｇ、酒石酸ナトリウム・カリウム（ロッシェル塩）５ｇをイオン交換水で１Ｌとした。
リン酸緩衝液：１／１５Ｍリン酸水素二カリウム溶液と、１／１５Ｍリン酸二水素ナトリウム溶液を８４:１６の割合で混合しｐＨ７．５に調整した。
没食子酸標準液１０５℃で1時間乾燥させた没食子酸エチル（東京化成工業製）を５，１０，１５，２０，２５ｍｇ／１００ｍＬの水溶液となるように調製した。
〈操作〉
分析：検量線：２５ｍｌ容量のメスフラスコに没食子酸エチル標準溶液または試料溶液５ｍＬと酒石酸鉄試薬５ｍＬを入れ、リン酸緩衝液で２５ｍｌに定容してよく撹拌し、分光光度計にて５４０ｎｍの吸光度を測定した。標準溶液の吸光度をプロットして検量線を作成し、試料溶液の吸光度から没食子酸エチル相当濃度を求めた。得られた没食子酸エチル等量から、下記の式１を用いてタンニン量を算出し、必要に応じて試料の希釈倍率を参酌して原液中のタンニン濃度を求めた。
式１：タンニン量（ｍｇ％）＝没食子酸エチル相当（ｍｇ％）×１．５
乳を含むインスタント粉末紅茶飲料又は乳を含むインスタント粉末紅茶飲料を飲用濃度に溶解した紅茶飲料中のタンニン量は、特開２００８−０５４６２７に記載されている方法を用いて測定することができる。
<Measurement method of tannin amount>
The tannin content of the extract before blending the milk component of the tannin content in the instant powdered tea beverage or the tea beverage that does not contain milk dissolved in the normal drinking concentration is the official method using the iron tartrate reagent (Japan Food Analysis) Specifically, the measurement was carried out according to the following method according to the Center edition, “Explanation of Analysis Manual for Five Food Standard Composition Tables”, Central Law, July 2001, p.252-254).
<Preparation of reagents>
Iron tartrate standard solution: 1 g of ferrous sulfate heptahydrate and 5 g of sodium / potassium tartrate (Rochelle salt) were made up to 1 L with ion-exchanged water.
Phosphate buffer solution: 1/15 M dipotassium hydrogen phosphate solution and 1/15 M sodium dihydrogen phosphate solution were mixed at a ratio of 84:16 to adjust the pH to 7.5.
Gallic acid standard solution Ethyl gallate (manufactured by Tokyo Chemical Industry Co., Ltd.) dried at 105 ° C. for 1 hour was prepared to be 5, 10, 15, 20, 25 mg / 100 mL aqueous solution.
<operation>
Analysis: Calibration curve: 5 mL of ethyl gallate standard solution or sample solution and 5 mL of iron tartrate reagent are placed in a 25-mL volumetric flask, and the volume is adjusted to 25 mL with a phosphate buffer and stirred well. Absorbance was measured. A calibration curve was prepared by plotting the absorbance of the standard solution, and the ethyl gallate equivalent concentration was determined from the absorbance of the sample solution. From the obtained ethyl gallate equivalent, the amount of tannin was calculated using the following formula 1, and the tannin concentration in the stock solution was determined in consideration of the dilution factor of the sample as necessary.
Formula 1: Tannin amount (mg%) = ethyl gallate equivalent (mg%) × 1.5
The amount of tannin in an instant powdered black tea beverage containing milk or an instant powdered black tea beverage containing milk in a drinking concentration can be measured using the method described in JP-A-2008-054627.
〈吸湿試験方法〉
まず、直径９０ｍｍ×高さ１５ｍｍのプラスチック製シャーレにそれぞれ２０ｇの対象粉末を入れ、シャーレも含めた全体重量を記録する。重量を記録したのち、それぞれのシャーレを気温３５℃、湿度６５％に設定したアメフレック社製恒温恒湿試験装置「ノードアα」に設置する。それらを一定時間毎に取り出し、重量測定と固結確認を実施する。固結状態の確認方法は、スパーテルをシャーレ内の対象粉末に突き刺し（中心と端で十字状に5箇所程度）、下記基準に従って評価した。
〈固結評価基準〉
◎：固結なし（ほぼ微粉状を保っている、シャーレ内の塊部分が全体の０〜１０％）
○：ごく脆い固結（スパーテルで突くと簡単に崩れる、同上１１〜２０％）
△：崩れにくい固結（スパーテルで突くと割れるが崩れない、同上２１〜４０％）
×：崩れない固結（スパーテルで突いても割れない、崩れない、刺さらない、同上４１％〜）
<Hygroscopic test method>
First, 20 g of the target powder is put in a plastic petri dish having a diameter of 90 mm and a height of 15 mm, and the total weight including the petri dish is recorded. After recording the weight, each petri dish is set in a constant temperature and humidity test apparatus “Nordoa α” manufactured by Ameflec Co., which is set to an air temperature of 35 ° C. and a humidity of 65%. They are taken out at regular intervals and weighed and checked for consolidation. As a method for confirming the solidified state, a spatula was stabbed into the target powder in the petri dish (about 5 points in a cross shape at the center and end) and evaluated according to the following criteria.
<Evaluation criteria for consolidation>
A: No caking (almost 0% to 10% of the whole lump in the petri dish, which is almost finely powdered)
○: Extremely brittle consolidation (easily collapsed when struck with a spatula, 11-20%)
△: Hard-to-crush solidification (cracked with a spatula, but not broken, 21-40%)
X: Solidified that does not collapse (does not break even if struck with a spatula, does not collapse, does not stab, 41% to the same as above)
〈官能評価方法〉
調製した粉末１２ｇを８０℃から９０℃の熱水１００ｍＬで溶解し、５名の専門パネルにより官能評価を行った。評価基準は表１に従い実施し、５名の平均を採点結果とした。
<Sensory evaluation method>
12 g of the prepared powder was dissolved in 100 mL of hot water at 80 ° C. to 90 ° C., and sensory evaluation was performed by five specialist panels. Evaluation criteria were carried out according to Table 1, and the average of 5 persons was used as the scoring result.
〈溶解性の評価〉
調製した粉末１２ｇに、８０℃から９０℃の熱水１００ｍＬを加え、スパチュラを１秒間に１回転の速度で２０回転した後に、ダマができず全く残っていない◎、ダマはできるが回転後にはダマが残っていない場合を○、ダマがわずかに残っている場合を△、ダマがかなり残っている場合を×と目視で評価した。
<Evaluation of solubility>
After adding 100 mL of hot water of 80 ° C. to 90 ° C. to 12 g of the prepared powder and rotating the spatula 20 times at a speed of 1 rotation per second, no lumps are formed and no residue remains. The case where no lumps remained was evaluated as ◯, the case where lumps remained slightly, △, and the case where considerable dams remained as x.
さらに総合評価として、下記を基準にして評価した。
〈総合評価〉
各サンプルの総合評価は、下記の基準に従って実施した。
◎：全項目の評価が◎、かつ３．０以上
○：全項目の評価が○かつ２．５以上３．０未満
△：いずれかの項目に△もしくは１．５以上２．５未満を含む
×：いずれかの項目の評点に×もしくは１．５未満を含む
Furthermore, as a comprehensive evaluation, the following was evaluated.
<Comprehensive evaluation>
The overall evaluation of each sample was performed according to the following criteria.
◎: Evaluation of all items is ◎ and 3.0 or more ○: Evaluation of all items is ○ and 2.5 or more and less than 3.0 Δ: Any item includes Δ or 1.5 or more and less than 2.5 X: The grade of any item includes x or less than 1.5
〈微粉砕紅茶葉の調製〉
紅茶葉（アッサム）をジェットミル（（株）セイシン企業製）で粉砕した後、１００メッシュの篩で未粉砕物や異物を除去し、平均粒子径４．５μｍの微粉砕紅茶葉を得た。粒子径の測定は、水を分散媒として、レーザー回折散乱式の粒度分布計（ＬＭＳ−３００（（株）セイシン企業製）を用いて行い、体積基準での累積５０％径を平均粒子径として示した。
<Preparation of finely ground tea leaves>
After the tea leaves (Assam) were pulverized with a jet mill (manufactured by Seishin Enterprise Co., Ltd.), unground and foreign matters were removed with a 100 mesh sieve to obtain finely pulverized black tea leaves having an average particle size of 4.5 μm. The particle size is measured using a laser diffraction scattering type particle size distribution meter (LMS-300 (manufactured by Seishin Enterprise Co., Ltd.)) with water as a dispersion medium, and the cumulative 50% size on a volume basis is used as the average particle size. Indicated.
［試験例１］
乳成分（脱脂粉乳、全粉乳）、糖類（砂糖）、紅茶エキス粉末、単独、又は混合物を表２の配合で作製した。またそれぞれ、前記の微粉砕紅茶葉（平均粒子径４．５μｍ）を添加と無添加に分け、固結抑制効果を比較した（表２）。紅茶エキス粉末はインスタントティーＲＸ−１００（三井農林（株））、乳成分は、全粉乳及び脱脂粉乳（よつ葉乳業（株））を等量、砂糖はグラニュー糖（ＧＨＣ−１三井製糖（株））、微粉砕紅茶葉はアッサム種、平均粒子径４．５μｍのものを使用した。混合方法は、上記成分をミキサーに投入し、機械的に撹拌して混合した。評価方法は前記吸湿試験方法および固結確認方法に従って実施した。
[Test Example 1]
Milk ingredients (skim milk powder, whole milk powder), sugars (sugar), black tea extract powder, alone, or a mixture were prepared according to the formulation shown in Table 2. In addition, the finely pulverized black tea leaves (average particle size 4.5 μm) were divided into addition and non-addition, respectively, and the caking suppression effect was compared (Table 2). Black tea extract powder is Instant Tea RX-100 (Mitsui Norin Co., Ltd.), milk components are equivalent to whole milk powder and skim milk powder (Yotsuba Milk Co., Ltd.), sugar is granulated sugar (GHC-1 Mitsui Sugar Co., Ltd.) ), Finely crushed black tea leaves of Assam type with an average particle size of 4.5 μm were used. In the mixing method, the above components were put into a mixer and mixed with mechanical stirring. The evaluation method was carried out according to the moisture absorption test method and the consolidation confirmation method.
表２より、固結の主な原因として乳成分であることが確認できた。乳を含む場合は、紅茶エキス、砂糖を配合したものでも乳のみと同様固結の程度が重度であった。紅茶エキスを配合した場合は比較的固結が緩やかであったが、いずれも微粉砕紅茶葉を添加した場合の方がより固結を抑制できることを確認した。
以上より、微粉砕紅茶葉は、固結抑制剤として有効であることが確認できた。また、粉末飲料の固結抑制方法として有効であることを確認した。
From Table 2, it has confirmed that it was a milk component as the main cause of consolidation. When milk was included, the degree of consolidation was severe even in the case of blending black tea extract and sugar as in the case of milk alone. When black tea extract was blended, the caking was relatively slow, but it was confirmed that caking could be further suppressed when finely ground black tea leaves were added.
From the above, it was confirmed that the finely ground black tea leaf was effective as a caking inhibitor. Moreover, it confirmed that it was effective as a caking suppression method of a powdered drink.
［試験例２］
表３に示す紅茶エキス、乳成分、砂糖を含むオーソドックスなインスタントミルクティー（ミルク入りインスタント粉末紅茶）を作製し、微粉砕紅茶葉を振り分け、固結状態と、それぞれの飲料としての品質評価（香味、ざらつき、溶解性）を実施した。なお、上記粉末紅茶の混合方法は、表３の成分をミキサーに投入し、機械的に撹拌して混合した。また、もっとも効果的な固結抑制効果が得られる濃度で従来の添加剤であるリン酸三カルシウム（米山化学工業（株）社製）、二酸化ケイ素（富士シリシア化学（株）社製）を添加し、同様に固結状態等の効果を比較した（表４）。また、紅茶エキス、乳成分の濃度を変更し、同様に評価した（表４）。
紅茶エキスはインスタントティーＲＸ−１００（三井農林（株））、乳成分は全粉乳、脱脂粉乳（よつ葉乳業）、グラニュー糖（三井製糖（株））、微粉砕紅茶葉はアッサム（平均粒子径４．５μｍ）を使用した。評価方法は前記吸湿試験方法および固結確認方法、官能評価方法に従って実施した。表３においてはＮｏ.８、表４においてはＮｏ.１８をコントロールとして評価した。茶葉使用量中の微粉砕茶葉の割合は、以下のように算出した。
紅茶エキス１ｇは茶葉換算４ｇに相当するとし、紅茶エキスの含有量から、紅茶エキスのみの茶葉使用量を算出し、更に微粉砕紅茶葉の含有量をくわえ、全茶葉使用量を算出する。全茶葉使用量から、微粉砕紅茶葉の割合を算出した。
乳成分に対する微粉砕紅茶葉の割合は、脱脂粉乳と全粉乳の合計値から算出した。
[Test Example 2]
Produce orthodox instant milk tea (instant powdered tea with milk) containing tea extract, milk components and sugar shown in Table 3, sort finely crushed black tea leaves, consolidate, and evaluate the quality of each beverage (flavor) , Roughness, solubility). In addition, the mixing method of the said powdered black tea put the component of Table 3 in the mixer, and stirred mechanically and mixed. In addition, tricalcium phosphate (manufactured by Yoneyama Chemical Co., Ltd.) and silicon dioxide (manufactured by Fuji Silysia Chemical Co., Ltd.), which are conventional additives, are added at a concentration that provides the most effective caking suppression effect. Similarly, the effects of the consolidated state and the like were compared (Table 4). Moreover, the density | concentration of the black tea extract and the milk component was changed and evaluated similarly (Table 4).
Black tea extract is Instant Tea RX-100 (Mitsui Norin Co., Ltd.), milk components are whole milk powder, skim milk powder (Yotsuba Milk Industry), granulated sugar (Mitsui Sugar Co., Ltd.), finely ground black tea leaves are Assam (average particle size 4) 0.5 μm) was used. The evaluation method was carried out according to the moisture absorption test method, the caking confirmation method, and the sensory evaluation method. In Table 3, No. 8 was evaluated, and in Table 4, No. 18 was evaluated as a control. The ratio of finely ground tea leaves in the amount of tea leaves used was calculated as follows.
Assume that 1 g of black tea extract corresponds to 4 g in terms of tea leaf, the amount of tea leaf used only for the black tea extract is calculated from the content of black tea extract, and the amount of finely ground black tea leaf is added to calculate the total amount of tea leaf used. From the total amount of tea leaves used, the proportion of finely crushed black tea leaves was calculated.
The ratio of finely crushed black tea leaves to milk components was calculated from the total value of skim milk powder and whole milk powder.
表３に示した結果より粉末紅茶に対して微粉砕紅茶葉を０．１〜１．５重量％未満配合することで固結が抑制され、香味に優れたミルク入りインスタント粉末紅茶が得られることを確認した。また、微粉砕紅茶葉の添加量は全茶葉使用量中の１．０から１０.０重量％とすることで、固結が抑制され、香味に優れた、微粉砕紅茶葉がダマにならず、液体中に分散された均一な飲料が得られた。
表４に示した結果より、Ｎｏ．２０のリン酸三カルシウム、Ｎｏ．２１の二酸化ケイ素をそれぞれ添加したものは、固結は抑制されているものの、香味の点でよい評価が得られなかった。これらの添加によって、飲料本来の香りがマスキングされ、紅茶の香味の点で十分な効果が得られたなったと考えられる。更に、紅茶エキス、乳成分の多いものでも、十分固結抑制効果が得られたことが確認できた（Ｎｏ.２２,２３）。
本発明の方法により、インスタント粉末紅茶の固結が抑制され、更に香味、溶解性に優れたインスタント粉末紅茶が得られた。
From the results shown in Table 3, caking is suppressed by blending less than 0.1 to 1.5% by weight of finely pulverized black tea leaves with respect to powdered black tea, and instant powder black tea with milk excellent in flavor is obtained. It was confirmed. Moreover, the addition amount of finely ground black tea leaves is 1.0 to 10.0% by weight in the total tea leaf usage amount, so that the caking is suppressed and the finely ground black tea leaves excellent in flavor do not become lumpy. A uniform beverage dispersed in the liquid was obtained.
From the results shown in Table 4, no. 20 tricalcium phosphate, In the case of adding 21 silicon dioxide, although caking was suppressed, good evaluation was not obtained in terms of flavor. These additions masked the original fragrance of the beverage, and it is considered that a sufficient effect was obtained in terms of the flavor of black tea. Furthermore, it was confirmed that the caking inhibitory effect was sufficiently obtained even with tea extract and those having a large amount of milk components (No. 22, 23).
By the method of the present invention, the setting of instant powder black tea was suppressed, and further, instant powder black tea excellent in flavor and solubility was obtained.
［試験例３］
平均粒子径４．５μｍ、１１．８μｍ、１３．７μｍ、１．９１μｍの微粉砕紅茶葉４品を使用し、吸湿試験および官能評価を実施した。微粉砕紅茶葉はアッサムを用い、４．５μｍはジェットミル（（株）セイシン企業製）、１１．８μｍ及び１．９１μｍはエアータグミル（ミクロパウテック（株）)、１３．７μｍはＡＣＭパルぺライザ（ホソカワミクロン（株）製）を用いて製造した。インスタント粉末紅茶は表３のＮｏ.１２微粉砕紅茶葉添加量０．５重量％）と同等の組成で作製した。評価方法は前記吸湿試験方法および固結確認方法、官能評価方法に従って実施した。
表５に示した結果より平均粒子径がより細かいほうが固結が抑制されることがわかった。さらに香味・ざらつき等の飲感についての評価結果を考慮すると、平均粒子径が５μｍ以下がより効果的であることが確認できた。
[Test Example 3]
A moisture absorption test and sensory evaluation were performed using four finely pulverized black tea leaves having an average particle size of 4.5 μm, 11.8 μm, 13.7 μm and 1.91 μm. Finely ground tea leaves use Assam, 4.5 μm is a jet mill (manufactured by Seishin Enterprise Co., Ltd.), 11.8 μm and 1.91 μm are air tag mills (Micropautec Co., Ltd.), and 13.7 μm is ACM Pal. It was manufactured using a pelletizer (manufactured by Hosokawa Micron Corporation). Instant powder black tea was prepared with the same composition as No. 12 finely crushed black tea leaf addition amount 0.5% by weight in Table 3. The evaluation method was carried out according to the moisture absorption test method, the caking confirmation method, and the sensory evaluation method.
From the results shown in Table 5, it was found that consolidation was suppressed when the average particle size was smaller. Furthermore, when the evaluation result about the drinking feeling such as flavor and roughness was taken into consideration, it was confirmed that the average particle size of 5 μm or less was more effective.
［試験例４］
各例の調製は、乳成分を酸味料（クエン酸、粉末レモン果汁）に代える以外は、試験例２と同様にして行った。配合については表６に示した。評価方法は前記吸湿試験方法および固結確認方法、官能評価方法に従って実施した。微粉砕紅茶葉はアッサム（平均粒子径４．５μｍ）を使用した。グラニュー糖は三井製糖（株）、デキストリンはサンエイ糖化（株）、レモン果汁（粉末）は佐藤食品工業（株）、クエン酸は磐田化学工業（株）、紅茶エキスはインスタントティーＲＸ‐１００（三井農林（株）を使用した。表６に示す酸味料に対する微粉砕紅茶葉の割合は、粉末果汁とクエン酸の合計値から算出し、糖に対する微粉砕紅茶葉の割合は、グラニュー糖から算出した。評価結果を表６に示す。
表６に示した結果より、本発明の微粉砕紅茶葉を添加することにより、粉末果汁およびクエン酸等の酸味料を含有するインスタント粉末紅茶に対しても、固結抑制および優れた香味特性をもつインスタント粉末紅茶が得られることが確認できた。また、リン酸三カルシウム、二酸化ケイ素を配合したＮｏ.３１、Ｎｏ.３２は溶解後の水色が白い濁りが生じた。リン酸三カルシウム、二酸化ケイ素を配合した場合、固結は抑制されたものの、微粉砕紅茶葉を添加したＮｏ.３０と比較して十分な香味が得られなかった。
[Test Example 4]
Each example was prepared in the same manner as in Test Example 2 except that the milk component was replaced with a sour agent (citric acid, powdered lemon juice). The formulation is shown in Table 6. The evaluation method was carried out according to the moisture absorption test method, the caking confirmation method, and the sensory evaluation method. Assam (average particle size: 4.5 μm) was used for the finely ground tea leaves. Granulated sugar is Mitsui Sugar Co., Ltd., dextrin is Sanei Saccharification Co., Ltd., lemon juice (powder) is Sato Foods Co., Ltd., citric acid is Iwata Chemical Industry Co., Ltd., tea extract is Instant Tea RX-100 (Mitsui The ratio of finely ground tea leaves to acidulants shown in Table 6 was calculated from the total value of powdered fruit juice and citric acid, and the ratio of finely ground black tea leaves to sugar was calculated from granulated sugar. The evaluation results are shown in Table 6.
From the results shown in Table 6, by adding the finely pulverized black tea leaf of the present invention, it is possible to suppress caking and have excellent flavor characteristics for instant powder black tea containing acid juice such as powdered fruit juice and citric acid. It was confirmed that instant powdered black tea was obtained. Moreover, No.31 and No.32 which mix | blended tricalcium phosphate and silicon dioxide produced the cloudiness of the light blue after melt | dissolution. When tricalcium phosphate and silicon dioxide were blended, caking was suppressed, but sufficient flavor was not obtained as compared with No. 30 to which finely ground black tea leaf was added.
［試験例５］
表７に示すインスタント粉末スポーツドリンクに、微粉砕紅茶葉（アッサム、平均粒子径４．５μｍ）を配合し、固結状態を実施した。調製方法は、表７に示す成分をミキサーに投入し、機械的に撹拌して混合した。固結抑制効果の確認は前記吸湿試験方法および固結状態の確認方法に従って実施した。
グラニュー糖は三井製糖（株）、リンゴ酸、クエン酸、クエン酸三ナトリウムは磐田化学工業（株）、塩は赤穂化成（株）、グルタミン酸ナトリウムは協和発酵キリン（株）、グレープフルーツ果汁は佐藤食品工業（株）、スクラロースは三栄源エフエフアイ（株）のものを使用した。表７に示した結果より、本発明の微粉砕紅茶葉を添加することにより、塩やアミノ酸、クエン酸等の酸味料を含有するインスタント粉末スポーツドリンクに対しても、固結抑制効果が確認できた。
[Test Example 5]
The instant powder sports drink shown in Table 7 was blended with finely crushed black tea leaves (Assam, average particle size 4.5 μm) and consolidated. In the preparation method, the components shown in Table 7 were charged into a mixer and mixed with mechanical stirring. The confirmation of the caking suppression effect was carried out according to the moisture absorption test method and the caking state confirmation method.
Granulated sugar is Mitsui Sugar Co., Ltd., malic acid, citric acid, trisodium citrate is Iwata Chemical Industry, salt is Ako Kasei Co., Ltd., sodium glutamate is Kyowa Hakko Kirin Co., grapefruit juice is Sato Foods Kogyo Co., Ltd. and sucralose were used from Saneigen FFI Co., Ltd. From the results shown in Table 7, by adding the finely ground black tea leaf of the present invention, an anti-caking effect can be confirmed even for instant powder sports drinks containing acidulants such as salts, amino acids and citric acid. It was.
［試験例６］
微粉砕紅茶葉にやぶきたを原料とした日本産紅茶葉を用いた以外は、試験例２、Ｎｏ.１２と同様にして試験した。評価方法は前述の吸湿試験方法および固結状態の確認方法、官能評価方法に従って実施した。
日本産微粉砕紅茶葉を使用した場合でも、固結が抑制された、香味の優れたインスタント粉末紅茶が得られた。
[Test Example 6]
Tests were conducted in the same manner as in Test Example 2 and No. 12, except that Japanese tea leaves made from Yabukita were used as finely ground tea leaves. The evaluation method was carried out according to the above-described moisture absorption test method, confirmation method of the solidified state, and sensory evaluation method.
Even when Japanese finely crushed black tea leaves were used, instant powder black tea with excellent flavor and reduced caking was obtained.
本発明のインスタント粉末紅茶の製造方法によれば、保管時における固結が抑制されるため長期保存が可能となり、複数回開閉可能な袋入りのインスタント粉末紅茶がさらさらの状態を保持することができる。本発明のインスタント粉末紅茶はさらさらとしていて取り扱いが容易であるため、カップベンダーなどの業務用インスタント飲料としても幅広く利用することが可能である。
According to the method for producing instant powdered black tea of the present invention, it is possible to store for a long time because caking during storage is suppressed, and the instant powdered tea in a bag that can be opened and closed several times can maintain a smooth state. . Since the instant powdered black tea of the present invention is smooth and easy to handle, it can be widely used as a commercial instant beverage such as a cup bender.
Claims (12)
（Ａ）紅茶エキス １．０重量％以上３３．０重量％以下
（Ｂ）糖
（Ｃ）乳成分 １０重量％以上４０重量％以下 In the instant powder black tea with milk containing the following ingredients, the finely crushed black tea leaf having an average particle size of 1.0 μm or more and less than 20.0 μm with respect to the whole powdered black tea is added in an amount of 0.1 wt% or more and less than 1.5 wt%. A method for producing instant powdered black tea with milk in which caking is suppressed.
(A) Black tea extract 1.0 wt% or more and 33.0 wt% or less
(B) Sugar
(C) Milk component 10 wt% or more and 40 wt% or less
（Ａ）紅茶エキス １．０重量％以上３３．０重量％以下
（Ｂ）糖
（Ｃ）乳成分 １０重量％以上４０重量％以下 The instant powdered black tea containing milk containing the following components contains 0.1 to 1.5% by weight of finely pulverized black tea leaves having an average particle size of 1.0 to 20.0 μm with respect to the whole powdered black tea Instant powdered black tea with milk, which is characterized by reduced caking.
(A) Black tea extract 1.0 wt% or more and 33.0 wt% or less (B) Sugar
(C) Milk component 10 wt% or more and 40 wt% or less
（Ａ）紅茶エキス １．０重量％以上３３．０重量％以下
（Ｂ）糖
（Ｄ）酸味料 ０．１重量％以上５．０重量％以下 Adding 0.05 wt% or more and less than 1.5 wt% of finely pulverized black tea leaves having an average particle size of 1.0 μm or more and less than 20.0 μm to the powdered black tea to the instant powdered black tea containing the following ingredients A method for producing an instant powder black tea containing a sour agent, characterized in that solidification is suppressed.
(A) Black tea extract 1.0 wt% or more and 33.0 wt% or less (B) Sugar
(D) Acidulant 0.1 wt% or more and 5.0 wt% or less
（Ａ）紅茶エキス １．０重量％以上３３．０重量％以下
（Ｂ）糖
（Ｄ）酸味料 ０．１重量％以上５．０重量％以下 The instant powdered black tea containing the following ingredients contains 0.05% by weight or more and less than 1.5% by weight of finely ground tea leaves having an average particle size of 1.0 μm or more and less than 20.0 μm with respect to the whole powdered black tea. An instant powdered black tea with a sour seasoning, which is characterized by a reduced caking.
(A) Black tea extract 1.0 wt% or more and 33.0 wt% or less (B) Sugar
(D) Acidulant 0.1 wt% or more and 5.0 wt% or less
The finely ground black tea leaf having an average particle size of 1.0 µm or more and less than 20.0 µm is used in a proportion of 0.05 wt% or more and less than 1.5 wt% with respect to the powdered beverage. The caking inhibitor for powder drinks as described.
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