JP2018014995A - Instant powder tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an instant powder tea of which physical properties less likely to change even when kept warm for long hours after restoration with hot water injection and the like.SOLUTION: An instant powder tea contains the following components (a) to (c) and (e): (a) 5 to 15 mass% of one or a plurality of polyphenols selected from flavonol, flavanone, flavanol, and a sugar adduct thereof; (b) a lipid, (c) ascorbic acid or a salt thereof, and (e) gallic acid. The mass ratio between the component (b) and component (e), i.e., [(e)/(b)], is 0.05 to 2.5.SELECTED DRAWING: None

Description

  The present invention relates to instant powdered tea.

  In recent years, various beverages have been put on the market due to diversification of consumer preferences and health-oriented enhancement. One such tea beverage is instant powdered tea that can be drunk easily by simply pouring hot water into a cup or the like without using a teapot or teapot.

  Conventionally, as an instant powdered tea, for example, a purified product of green tea extract 0.5 to 0.5 obtained by purifying a green tea extract in a mixed solution having a mass ratio of ethanol and water of 99/1 to 75/25 20.0% by mass and hydroxycarboxylic acid or its lactone or their salt 0.01 to 10.0% by mass are blended, and the content of non-polymer catechins is 0.5 to 15.0% by mass. Thus, while containing non-polymer catechins in high concentration, the bitter and astringent tastes are reduced, the flavor is good, and the flavor and appearance stability can be maintained for a long time even after being reduced to a beverage (Patent Document 1), tea polyphenols, catechins and strictinin are contained, and tea polyphenols are contained at a high concentration by making 70% by weight or more of the catechins epimeric catechins In spite of this, it contains instant powdered tea (Patent Document 2), green tea extract, antioxidant, powdered tea, and potassium, which are excellent in tea's original flavor, taste and taste and have both taste and functionality. In addition, by setting the potassium content to 0.8 to 5.6% by mass, sufficient umami and aroma are obtained at the time of drinking, the powder color and the light blue color at the time of drinking show a vivid green color, and Instant green tea (Patent Document 3) and the like in which powdered tea does not easily settle from the time of dissolution until the end of drinking has been proposed.

JP 2009-72188 A JP 2008-306980 A JP 2009-219411 A

Recently, the use of drinking instant powdered tea by pouring hot water or the like and filling the reduced beverage in a heat-retaining container such as a portable thermos and drinking for several hours has been expanding. However, since such a reduced beverage is stored in a heat-retaining container for a long time, it is exposed to the outside air every time the container is opened and closed, and therefore it is easy to cause a decrease in flavor or change in physical properties. Found.
An object of the present invention is to provide an instant powdered tea that hardly changes in physical properties even when kept warm for a long time in a state reduced by pouring hot water or the like.

  The inventor of the present invention contains a specific polyphenol, lipid, gallic acid and ascorbic acid or a salt thereof, and makes an instant powder tea in which the amount of polyphenol and the mass ratio of lipid to gallic acid are controlled within a specific range. The present inventors have found that the above problems can be solved.

That is, the present invention includes the following components (a) to (c) and (e);
(A) One or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof 5 to 15% by mass
(B) lipids,
(C) contains ascorbic acid and its salt, and (e) gallic acid, and the mass ratio [(e) / (b)] of component (b) to component (e) is 0.05 to 2.5. There is an instant powdered tea.

  ADVANTAGE OF THE INVENTION According to this invention, even if it heats for a long time in the state which poured hot water etc. and reduce | restored, it can provide the instant powder tea which a physical-property change hardly occurs.

  The instant powdered tea of the present invention contains one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof as component (a). Examples of flavonols include myricetin, quercetin, and kaempferol. Examples of flavanones include hesperetin and naligenin. Examples of flavanols include non-polymer catechins and polymers thereof, and examples of non-polymer catechins include polymer catechins such as procyanidins. As used herein, “non-polymer catechins” refers to non-gallate compounds such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. It is a collective term for gallate bodies, and the content of non-polymer catechins is defined based on the total amount of the above eight types. In addition, non-polymer catechins should just contain at least 1 type in said 8 types.

  On the other hand, the sugar adduct refers to a sugar flavonol, flavanone, or flavanol in which sugar is glucoside-bonded. The glucoside bond may be an O-glycoside or a C-glycoside, and is not particularly limited. The sugars that bind to the glucoside are not uniform depending on the type of aglycone.For example, there are two sugars such as glucose, galactose, rhamnose, xylose, arabinose, apiose, etc., lutinose, neohesperidose, sofolose, sambubiose, laminaribiose Examples thereof include sugars, trisaccharides such as gentiotriose, glucosyl rutinose, glucosyl neohesperidose, and mixtures thereof. In addition, sugar addition products include those in which sugar is added to aglycone as described above, and those in which sugar is further added to the sugar addition product, and may be a mixture thereof. A known method can be employed for the reaction for adding a sugar, and examples thereof include a method in which a flavonol sugar adduct is glucosylated by the action of a glycosyltransferase in the presence of a sugar compound. As a specific operation method, for example, International Publication No. 2006/070883 can be referred to.

Specific examples of the flavonol sugar adduct include those obtained by adding a sugar to an aglycone such as kaempferol, quercetin or myricetin, for example, isoquercitrin, rutin, quercitrin and the like. Further, isoquercitrin, rutin, quercitrin to which saccharide is further added, for example, isoquercitrin sugar adduct, rutin sugar adduct, quercitrin sugar adduct, and the like can also be mentioned. The isoquercitrin sugar adduct is, for example, a compound in which one or more glucoses are α-1,4 bonded to a glucose residue of isoquercitrin, and the number of glucose bonds is preferably 1 to 15, and preferably 1 to 10 Is more preferable, and 1-7 are still more preferable.
Specific examples of the flavanone sugar adduct include those obtained by adding a sugar to an aglycone such as hesperetin or naligenin, such as hesperidin and naringin. Furthermore, hesperidin and naringin further added with a sugar, for example, hesperidin sugar adduct, naringin sugar adduct and the like can be mentioned. The hesperidin sugar adduct is, for example, a compound in which one or more glucoses are α-1,4 bonded to a rutinose residue of hesperidin, and the number of glucose bonds is preferably 1-10, more preferably 1-5. Is more preferable.
Specific examples of the flavanol sugar adduct include compounds described in JP-A-6-40883.

  Among them, as the component (a), from the viewpoint of physiological effects, isoquercitrin, isoquercitrin sugar adduct, hesperidin, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins, And one or more selected from polymerized catechins, preferably isoquercitrin, isoquercitrin sugar adduct, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins, and polymerized catechin 1 type or 2 types or more selected from are more preferable, and non-polymer catechins are still more preferable.

  The content of the component (a) in the instant powdered tea of the present invention is 5 to 15% by mass, but the polyphenol concentration is increased, the physiological effect, and when kept warm for a long time in a reduced state by pouring hot water or the like. Is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 12% by mass or more, and preferably 14.5% by mass or less, and 14% by mass. The following is preferable, and 13.5 mass% or less is preferable. As a range of content of a component (a), in the instant powder tea of this invention, Preferably it is 6-14.5 mass%, More preferably, it is 7-14 mass%, More preferably, it is 12-13. 0.5% by mass. The content of component (a) can be measured by a method suitable for the type of instant powdered tea or the type of polyphenol. For example, flavonol and its sugar adduct, flavanone and its sugar adduct Can be measured by high performance liquid chromatography, and flavanols can be measured by iron tartrate method or high performance liquid chromatography. Specifically, it can be measured by the method described in Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

Further, when the component (a) contains (a ¹ ) non-polymer catechins, the content of the component (a ¹ ) in the instant powdered tea of the present invention is increased in concentration of non-polymer catechins, physiological From the viewpoints of effects and suppression of changes in physical properties (change in pH over time) when kept for a long time in a reduced state by pouring hot water or the like, 5% by mass or more is preferable, 6% by mass or more is more preferable, and 7% by mass. The above is further preferable, 10.3% by mass or more is more preferable, 15% by mass or less is preferable, 13.5% by mass or less is more preferable, 12% by mass or less is further preferable, and 11% by mass or less is more preferable. . The range of the content of the component (a ^1), the instant powder tea of the present invention is preferably 5 to 15 wt%, more preferably from 6 to 13.5 mass%, more preferably 7 to It is 12 mass%, More preferably, it is 10.3-11 mass%. The content of the component (a ¹⁾ is capable of measuring by a method suitable for the type of instant tea powder, for example, can be measured by high performance liquid chromatography. Specifically, it can be measured by the method described in Examples below. In addition, in order to adapt to the detection range of the device at the time of measurement, the sample is freeze-dried, or impurities in the sample are removed to adapt to the separation performance of the device. You may give it.

In addition, when the component (a) contains (a ¹ ) non-polymer catechins, the instant powder tea of the present invention has a proportion of gallate body in the non-polymer catechins such as flavor, physiological effect, and hot water. From the standpoint of suppressing changes in physical properties (change in pH over time) when kept warm for a long time in a reduced state by pouring, etc. 54 mass% or less is still more preferable, 52 mass% or less is still more preferable, 10 mass% or more is preferable, 20 mass% or more is more preferable, 30 mass% or more is further more preferable, 40 mass% or more is still more preferable 45 mass% or more is still more preferable, and 46.3 mass% or more is still more preferable. The range of the gallate body ratio is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, still more preferably 30 to 55% by mass, and still more preferably 40 to 54% by mass. More preferably, it is 45 to 54% by mass, and still more preferably 46.3 to 52% by mass. Here, in this specification, the “gallate body ratio” refers to the mass ratio of the four gallate bodies to the eight non-polymer catechins.

  The instant powder tea of the present invention contains a lipid as component (b). As used herein, the term “lipid” refers to what is measured by the method described in the examples below. For example, neutral lipids such as monoglycerides, diglycerides, triglycerides, sterols and sterol esters, phosphadyl Phospholipids such as choline, phosphadylglycerol, phosphadylethanolamine, phosphazilinositol, glycolipids such as monogalaxyl diglyceride, digalactyl diglyceride, fatty acids such as palmitic acid, linoleic acid, linolenic acid, wax esters, carotenoids, etc. Can be mentioned. The lipid may be derived from a blended component or newly added.

  The content of the component (b) in the instant powdered tea of the present invention is 0.25% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when kept warm for a long time after pouring hot water or the like into a reduced state. The above is preferable, 0.3% by mass or more is more preferable, 0.4% by mass or more is further preferable, 1% by mass or less is preferable, 0.9% by mass or less is more preferable, and 0.8% by mass or less is more preferable. Preferably, 0.7 mass% or less is more preferable. The range of the content of component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.9% by mass, and still more preferably in the instant powder tea of the present invention. Is 0.4 to 0.8 mass%, more preferably 0.4 to 0.7 mass%. The analysis of the component (b) can be performed by, for example, an analysis method suitable for the state of the measurement sample among the commonly known measurement methods. For example, the method described in the examples below Can be mentioned.

  The mass ratio [(b) / (a)] of the component (a) and the component (b) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of change in pH over time, 0.02 or more is preferable, 0.024 or more is more preferable, 0.032 or more is more preferable, 0.1 or less is preferable, 0.09 or less is more preferable, and 0 0.08 or less is more preferable, 0.06 or less is more preferable, and 0.042 or less is even more preferable. The mass ratio [(b) / (a)] is preferably 0.02 to 0.1, more preferably 0.02 to 0.09, and still more preferably 0.02 to 0. 0.08, more preferably 0.024 to 0.06, and even more preferably 0.032 to 0.042.

The mass ratio [(b) / (a ¹ )] of the component (a ¹ ) and the component (b) in the instant powdered tea of the present invention is a physical property when kept warm for a long time in a state reduced by pouring hot water or the like. In light of suppression of change (change in pH over time), 0.02 or more is preferable, 0.022 or more is more preferable, 0.036 or more is more preferable, 0.2 or less is preferable, and 0.15 or less is more preferable 0.1 or less is more preferable, 0.08 or less is more preferable, and 0.07 or less is even more preferable. The range of the mass ratio [(b) / (a ¹ )] is preferably 0.02 to 0.2, more preferably 0.022 to 0.15, still more preferably 0.036 to It is 0.1, More preferably, it is 0.036-0.08, Most preferably, it is 0.036-0.07.

Furthermore, the instant powder tea of this invention contains ascorbic acid or its salt as a component (c). Component (c) may be L-form, D-form or racemate, but L-form is preferred.
The content of the component (c) in the instant powdered tea of the present invention is 0.01% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when heated for a long time in a state reduced by pouring hot water or the like. The above is preferable, 0.05% by mass or more is more preferable, 0.1% by mass or more is more preferable, 1.7% by mass or less is preferable, 1% by mass or less is more preferable, and 0.5% by mass or less is further more preferable. preferable. The range of the content of the component (c) is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, and still more preferably 0.00% in the instant powder tea of the present invention. It is 1-0.5 mass%. In addition, when a component (c) is a salt form, let content of a component (c) be the value converted into the amount of free acids. The content of component (c) can be analyzed by a generally known ascorbic acid analysis method.

  The mass ratio [(c) / (b)] of the component (b) and the component (c) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of change in pH over time, it is preferably 0.01 or more, more preferably 0.1 or more, still more preferably 0.2 or more, and preferably 3 or less, more preferably 1 or less, and 0.44 or less Further preferred. The range of the mass ratio [(c) / (b)] is preferably 0.01 to 3, more preferably 0.1 to 1, and still more preferably 0.2 to 0.44. .

  Furthermore, the instant powdered tea of the present invention can contain dextrin as component (d). As used herein, “dextrin” refers to a compound containing a monosaccharide in addition to a polymer compound in which various sugars are polymerized by glycosidic bonds. The glycosidic bond may be linked in a chain, cyclically bonded, or a mixture thereof. Examples of the sugar bonding method include 1,4-bond, α-1,6 bond, β-1,2 bond, β-1,3 bond, β-1,4 bond, β-1,6 bond, and the like. However, only a single coupling method or two or more coupling methods may be used.

  Component (d) has a dextrose equivalent (DE) of preferably 1 or more, more preferably 2 or more, further preferably 10 or more, preferably 40 or less, more preferably 35 or less, from the viewpoint of reducing the difference in turbidity. 30 or less is more preferable. The range of DE is preferably 1 to 40, more preferably 2 to 35, and still more preferably 10 to 30. The dextrose equivalent (DE) can be measured by an analysis method suitable for the state of the measurement sample among the commonly known methods for measuring carbon dioxide. Specifically, it can be measured by the method described in Examples below.

  The content of the component (d) in the instant powdered tea of the present invention is 30% by mass or more from the viewpoint of suppressing changes in physical properties (time-dependent change in pH) when kept warm for a long time after pouring hot water or the like into a reduced state. Preferably, 40% by mass or more is more preferable, 50% by mass or more is more preferable, 60% by mass or more is particularly preferable, 90% by mass or less is preferable, 80% by mass or less is more preferable, and 75% by mass or less is more preferable. 70 mass% or less is especially preferable. As a range of content of a component (d), in the instant powder tea of this invention, Preferably it is 30-90 mass%, More preferably, it is 40-80 mass%, More preferably, it is 50-75 mass%. More preferably, it is 60-75 mass%, Most preferably, it is 60-70 mass%. The analysis of the component (d) can be performed by, for example, an analysis method suitable for the state of the measurement sample among the commonly known measurement methods. For example, the method described in the examples below Can be mentioned.

  The mass ratio [(d) / (b)] of the component (b) and the component (d) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of pH change over time, 50 or more is preferable, 70 or more is preferable, 100 or more is more preferable, 128 or more is more preferable, 300 or less is preferable, 270 or less is more preferable, and 230 or less is more preferable. 170 or less is even more preferable. The mass ratio [(d) / (b)] is preferably 50 to 300, more preferably 70 to 270, still more preferably 100 to 230, and still more preferably 128 to 170. It is.

  Moreover, the instant powder tea of this invention contains a gallic acid as a component (e). The component (e) is mainly derived from the blending components, but may be newly added.

The content of the component (e) in the instant powdered tea of the present invention is 0.03% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when kept warm for a long time after pouring hot water or the like into a reduced state. The above is preferable, 0.05% by mass or more is more preferable, 0.1% by mass or more is further preferable, and 0.59% by mass or less is preferable. The range of the content of the component (e) is preferably 0.03 to 0.59% by mass, more preferably 0.05 to 0.59% by mass in the instant powder tea of the present invention. More preferably, it is 0.1-0.59 mass%. In addition, content of a component (e) can be measured with the analysis method suitable for the condition of the measurement sample among the analysis methods of the gallic acid normally known. For example, the analysis can be performed by a liquid chromatography method, and specifically, the analysis can be performed by the method described in the examples described later.
In addition, in the measurement, in order to adapt to the separation ability of the apparatus, impurities may be removed from the sample, as appropriate, and processing may be performed as necessary.

  The mass ratio [(e) / (b)] of the component (b) and the component (e) in the instant powder tea of the present invention is 0.05 to 2.5, but is reduced by pouring hot water or the like. Is preferably 0.06 or more, more preferably 0.08 or more, still more preferably 0.1 or more, and preferably 2.3 or less from the viewpoint of suppressing changes in physical properties (change in pH over time) when kept warm for a long time. 1.8 or less is more preferable, and 1.2 or less is still more preferable. The mass ratio [(e) / (b)] is preferably 0.06 to 2.3, more preferably 0.08 to 1.8, and still more preferably 0.1 to 1. .2.

  The mass ratio [(e) / (c)] of the component (c) and the component (e) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppression of change in pH over time, 0.05 or more is preferable, 0.5 or more is more preferable, 0.7 or more is more preferable, 10 or less is preferable, 6 or less is more preferable, and 4 or less is more preferable. . The range of the mass ratio [(e) / (c)] is preferably 0.05 to 10, more preferably 0.5 to 6, and further preferably 0.7 to 4.

  Moreover, the instant powder tea of this invention can contain caffeine as a component (f). The component (f) is mainly derived from the blending components, but may be newly added.

The content of the component (f) in the instant powdered tea of the present invention is 0.01% by mass from the viewpoint of suppressing changes in physical properties (change in pH over time) when heated for a long time in a state reduced by pouring hot water or the like. The above is preferable, 0.1% by mass or more is more preferable, 0.5% by mass or more is further preferable, 1% by mass or more is further preferable, 2.2% by mass or less is preferable, and 2% by mass or less is more preferable. 1.6 mass% or less is still more preferable, and 1.2 mass% or less is still more preferable.
As a range of content of a component (f), in the instant powder tea of this invention, Preferably it is 0.01-2.2 mass%, More preferably, it is 0.1-2 mass%, More preferably Is 0.5 to 1.6 mass%, more preferably 1 to 1.2 mass%. In addition, content of a component (f) can be measured by the analysis method suitable for the condition of the measurement sample among the analysis methods of caffeine normally known. For example, the analysis can be performed by a liquid chromatography method, and specifically, the analysis can be performed by the method described in the examples described later. In addition, in the measurement, in order to adapt to the separation ability of the apparatus, impurities may be removed from the sample, as appropriate, and processing may be performed as necessary.

  The mass ratio [(f) / (b)] of the component (f) and the component (b) in the instant powdered tea of the present invention is a change in physical properties when kept warm for a long time with pouring hot water or the like into a reduced state ( From the viewpoint of suppressing (change in pH over time), 0.1 or more is preferable, 0.5 or more is more preferable, 0.7 or more is more preferable, 1 or more is more preferable, 8 or less is preferable, and 4 or less is more 2.5 or less is more preferable. The mass ratio [(f) / (b)] is preferably 0.1 to 8, more preferably 0.5 to 4, still more preferably 0.7 to 4, and more. More preferably, it is 1-2.5.

  Furthermore, the instant powdered tea of the present invention includes, as desired, sweeteners, acidulants, antioxidants, fragrances, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters, quality stabilizers and the like. One or more additives can be blended. In addition, it is possible to set suitably the compounding quantity of these additives within the range which does not inhibit the objective of this invention.

  The instant powdered tea of the present invention has a solid content in the powdered tea of preferably 90% by mass or more, more preferably 94% by mass or more, and still more preferably 95% by mass or more from the viewpoint of antiseptic / antibacterial and handling. . In addition, the upper limit of the amount of solid content in powdered tea is not specifically limited. Here, the “solid content in powdered tea” refers to a residue obtained by drying powdered tea in an electric constant temperature dryer at 105 ° C. for 3 hours to remove volatile substances.

  For example, the instant powdered tea of the present invention is diluted 30 to 150 times with water and stored in a heat retaining container such as a thermos bottle, and can be drunk while opening and closing the lid of the container when drinking. The water is not particularly limited as long as it is drinkable, and examples thereof include tap water and natural water. As the product form of the instant powdered tea of the present invention, for example, a bottle is packed in a container, and when drinking, one cup is measured with a spoon or the like. A cup type containing one cup, or one cup It can be a small package or the like. Among these, from the viewpoint of easily enjoying the effects of the present invention, those which are divided and packaged for each cup are preferable, and examples include stick-wrapped ones and pillow-wrapped ones. As in the case of general powdered beverages or powdered foods, the subdivision packaging can be packaged with a packaging material made of an aluminum deposited film or the like. Note that the inside of the container and the packaging material may be filled with nitrogen gas, and the packaging material is preferably low in oxygen permeability in terms of quality maintenance. Moreover, it is preferable that the capacity | capacitance of a cup is 180-320 mL, and it is possible to set suitably the content volume of subdivision packaging so that a cup capacity | capacitance may be adapted.

  The manufacturing method of the instant powder tea of this invention is not specifically limited, What is necessary is just to mix component (a)-(c) and (e), and using the plant extract containing component (a) as component (a). You can also. In this case, you may use a commercially available polyphenol formulation instead of a plant extract. Moreover, when granulating, it can be manufactured by a normal granulation method.

The component (a), particularly the component (a ¹ ) is abundantly contained in, for example, tea leaves. Examples of tea leaves include the genus Camellia, for example, C. sinensis var. Sinensis (including Yabuta species), C. sinensis var. Assamica, and tea leaves (Camellia sinensis) selected from hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method. Examples of non-fermented tea include green tea such as sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like. One or more tea leaves can be used, but among them, green tea is preferable from the viewpoint of polyphenol content. In addition, as an extraction method, well-known methods, such as stirring extraction and column extraction, are employable. Commercially available products may be used as the green tea extract, and examples include “Polyphenone” manufactured by Mitsui Norin Co., “Theafuran” manufactured by ITO EN, “Sunphenon” manufactured by Taiyo Chemical Co., Ltd., and the like. Furthermore, you may use what refine | purified the green tea extract as a green tea extract. Examples of the purification method include methods described in JP-A No. 2004-147508, JP-A No. 2004-149416, JP-A No. 2007-282568, and the like.

  Moreover, in order to control each content of the components (a), (b), (e) and (f) in the instant powdered tea, and their quantitative ratio, for example, the surface of the tea leaf is brought into contact with hot water, After extracting tea leaves with water and solid-liquid separation, a tea extract subjected to tannase treatment can be used if necessary. In addition, by adjusting the contact conditions (temperature, time, etc.) of tea leaves with warm water, extraction conditions (temperature, time, etc.), tannase treatment conditions (concentration, time, etc.), etc., component (a) of tea extract, Each content of (b), (e) and (f), and their quantitative ratio can be controlled. Here, “tannase treatment” in this specification refers to bringing a tea extract into contact with an enzyme having tannase activity, and for treatment conditions, refer to, for example, JP-A-2004-321105. it can. By the tannase treatment, the gallate form of non-polymer catechins in the tea extract is decomposed and gallic acid is liberated.

Regarding the above embodiment, the present invention further discloses the following instant powder tea or method.
<1>
The following components (a) to (c) and (e);
(A) One or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof 5 to 15% by mass
(B) lipids,
(C) contains ascorbic acid or a salt thereof, and (e) gallic acid,
The mass ratio [(e) / (b)] of the component (b) and the component (e) is 0.05 to 2.5,
Instant powder tea.

<2>
The following components (a) to (c) and (e);
(A) One or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof 5 to 15% by mass
(B) lipids,
(C) Ascorbic acid or a salt thereof, and (e) gallic acid are contained, and the mass ratio [(e) / (b)] of component (b) to component (e) is set to 0.05 to 2.5. A method for suppressing changes in physical properties (change in pH over time) when the powdered tea is kept warm for a long time in a reduced state.

<3>
Component (a) is preferably selected from isoquercitrin, isoquercitrin sugar adduct, hesperidin, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins, and polymerized catechins 1 type or 2 types or more, more preferably selected from isoquercitrin, isoquercitrin sugar adduct, hesperidin sugar adduct, rutin, rutin sugar adduct, non-polymer catechins, and polymerized catechin The instant powder tea according to the above <1> or the suppression method according to the above <2> (hereinafter referred to as “instant powder tea or the suppression method”, which is one or two or more, more preferably non-polymer catechins. Is referred to as “instant powdered tea or the like”).
<4>
Component (a) comprises (a ¹ ) non-polymer catechins, and component (a ¹ ) is preferably catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallo Instant powder tea or the like according to <3>, which is one or more selected from catechin gallate, more preferably all eight.
<5>
The content of component (a) is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 12% by mass or more, and preferably 14.5% by mass or less, More preferably, it is 14 mass% or less, More preferably, it is 13.5 mass% or less, The instant powder tea as described in any one of said <1>-<4> etc.
<6>
The content of the component (a) is preferably 6 to 14.5% by mass, more preferably 7 to 14% by mass, and further preferably 12 to 13.5% by mass. <5> Instant powder tea according to any one of the above.
<7>
In comprises a component (a) is the component (a ^1), the content of the component (a ^1), is preferably 5 mass% or more, more preferably 6 wt% or more, more preferably 7 mass% or more More preferably 10.3% by mass or more, preferably 15% by mass or less, more preferably 13.5% by mass or less, still more preferably 12% by mass or less, and still more preferably Is 11% by mass or less, such as instant powder tea according to the above <4>.
<8>
Wherein component (a) is a component (a ^1), the content of the component (a ¹⁾ is preferably 5 to 15 wt%, more preferably from 6 to 13.5 mass%, more preferably 7 The instant powder tea according to <4> or <7>, which is ˜12% by mass, and more preferably 10.3 to 11% by mass.
<9>
The proportion of the gallate body in the component (a ¹ ) is preferably 57% by mass or less, more preferably 56% by mass or less, still more preferably 55% by mass or less, and still more preferably 54% by mass or less. More preferably, it is 52% by mass or less, preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, and still more preferably 40% by mass or more. Instant powder tea according to any one of the above <4>, <7> and <8>, more preferably 45% by mass or more, and still more preferably 46.3% by mass or more. .
<10>
The proportion of the gallate body in the component (a ¹ ) is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, still more preferably 30 to 55% by mass, and still more preferably 40 -54 mass%, more preferably 45-54 mass%, and even more preferably 46.3-52 mass%, in any one of the above <4> and <7>-<9> The instant powder tea described.

<11>
Component (b) is preferably one or more selected from neutral lipids, phospholipids, glycolipids, fatty acids, wax esters and carotenoids, more preferably monoglycerides, diglycerides, triglycerides, sterols, sterol esters Phosphazylcholine, phosphadylglycerol, phosphadylethanolamine, phosphazilinositol, monogalaxyl diglyceride, digalaxyl diglyceride, palmitic acid, linoleic acid, linolenic acid, wax ester and carotenoid The instant powder tea according to any one of <1> to <10>, which is described above.
<12>
The content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, and preferably 1% by mass. The instant powder tea or the like according to any one of <1> to <11>, which is not more than 0.8% by mass and more preferably not more than 0.7% by mass.
<13>
The content of the component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.8% by mass, and still more preferably 0.4 to 0.7% by mass. The instant powder tea according to any one of <1> to <12>.
<14>
The content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, and preferably 1% by mass. <1> to <11>, more preferably 0.9% by mass or less, further preferably 0.8% by mass or less, and still more preferably 0.7% by mass or less. Instant powder tea etc. as described in any one.
<15>
The content of the component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.9% by mass, and still more preferably 0.4 to 0.8% by mass. The instant powder tea according to any one of <1> to <11> and <14>, more preferably 0.4 to 0.7% by mass.
<16>
The mass ratio [(b) / (a)] between component (a) and component (b) is preferably 0.02 or more, more preferably 0.024 or more, and even more preferably 0.032 or more. The instant powder according to any one of <1> to <15>, preferably 0.1 or less, more preferably 0.06 or less, and still more preferably 0.042 or less. Tea etc.
<17>
The mass ratio [(b) / (a)] of component (a) and component (b) is preferably 0.02 to 0.1, more preferably 0.024 to 0.06, and further The instant powder tea according to any one of <1> to <16>, which is preferably 0.032 to 0.042.
<18>
The mass ratio [(b) / (a)] between component (a) and component (b) is preferably 0.02 or more, more preferably 0.024 or more, and even more preferably 0.032 or more. It is preferably 0.1 or less, more preferably 0.09 or less, still more preferably 0.08 or less, still more preferably 0.06 or less, and still more preferably 0.00. Instant powder tea etc. as described in any one of said <1>-<15> etc. which are 042 or less.
<19>
The mass ratio [(b) / (a)] of component (a) to component (b) is preferably 0.02 to 0.1, more preferably 0.02 to 0.09, and further Preferably it is 0.02-0.08, More preferably, it is 0.024-0.06, Most preferably, it is 0.032-0.042, <1>-<15> and <18> instant powder tea according to any one of 18>.
<20>
The mass ratio [(b) / (a ¹ )] of the component (a ¹ ) and the component (b) is preferably 0.02 or more, more preferably 0.022 or more, and still more preferably 0.8. Any one of the above <4> and <7> to <19>, which is 036 or more, preferably 0.1 or less, more preferably 0.08 or less, and further preferably 0.07 or less. Instant powder tea according to 1.

<21>
The mass ratio [(b) / (a ¹ )] of the component (a ¹ ) and the component (b) is preferably 0.02 to 0.1, more preferably 0.022 to 0.08. The instant powder tea according to any one of <4> and <7> to <20>, more preferably 0.036 to 0.07.
<22>
The mass ratio [(b) / (a ¹ )] of the component (a ¹ ) and the component (b) is preferably 0.02 or more, more preferably 0.022 or more, and still more preferably 0.8. 036 or more, preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.1 or less, still more preferably 0.08 or less, and even more preferably. Instant powder tea etc. as described in any one of said <4> and <7>-<19> etc. which are 0.07 or less.
<23>
The mass ratio [(b) / (a ¹ )] of the component (a ¹ ) and the component (b) is preferably 0.02 to 0.2, more preferably 0.022 to 0.15. More preferably, it is 0.036-0.1, More preferably, it is 0.036-0.08, Most preferably, it is 0.036-0.07, <4>, <7> ~ Instant powder tea according to any one of <19> and <22>.
<24>
The instant powder tea according to any one of <1> to <23>, wherein the component (c) is preferably L-form, D-form or racemic form, more preferably L-form.
<25>
The content of the component (c) is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and preferably 1.7%. The instant powder tea according to any one of <1> to <24>, which is not more than mass%, more preferably not more than 1 mass%, and still more preferably not more than 0.5 mass%.
<26>
The content of component (c) is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, and still more preferably 0.1 to 0.5% by mass, <1 > Instant powder tea according to any one of <25>.
<27>
The mass ratio [(c) / (b)] of the component (b) and the component (c) is preferably 0.01 or more, more preferably 0.1 or more, still more preferably 0.2 or more. The instant powder tea according to any one of <1> to <26>, which is preferably 3 or less, more preferably 1 or less, and still more preferably 0.44 or less.
<28>
The mass ratio [(c) / (b)] of the component (b) and the component (c) is preferably 0.01 to 3, more preferably 0.1 to 1, still more preferably 0.00. The instant powder tea according to any one of <1> to <27>, which is 2 to 0.44.
<29>
Preferably, the instant powder tea according to any one of the above <1> to <28>, which further contains dextrin as the component (d).
<30>
The instant powder tea according to the above <29>, wherein the dextrin is preferably a chain, a ring, or a mixture thereof.

<31>
The dextrose equivalent (DE) of component (d) is preferably 1 or more, more preferably 2 or more, still more preferably 10 or more, preferably 40 or less, more preferably 35 or less. More preferably, the instant powder tea according to <29> or <30>, which is 30 or less.
<32>
The instant according to any one of <29> to <31>, wherein the dextrose equivalent (DE) of component (d) is preferably 1 to 40, more preferably 2 to 35, and still more preferably 10 to 30. Powdered tea etc.
<33>
The content of the component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, still more preferably 60% by mass or more, The instant powder tea according to any one of <29> to <32>, which is preferably 90% by mass or less, more preferably 80% by mass or less, and further preferably 70% by mass or less.
<34>
The content of component (d) is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, still more preferably 50 to 70% by mass, and even more preferably 60 to 70% by mass. The instant powdered tea according to any one of the above <29> to <33>.
<35>
The content of component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, and even more preferably 60% by mass or more, Preferably it is 90 mass% or less, More preferably, it is 80 mass% or less, More preferably, it is 75 mass% or less, Most preferably, it is 70 mass% or less, Any of said <29>-<32> Instant powder tea or the like according to Kaichi.
<36>
Content of a component (d) becomes like this. Preferably it is 30-90 mass%, More preferably, it is 40-80 mass%, More preferably, it is 50-75 mass%, More preferably, it is 60-75 mass% The instant powder tea according to any one of the above <29> to <32> and <35>, which is particularly preferably 60 to 70% by mass.
<37>
The mass ratio [(d) / (b)] between the component (b) and the component (d) is preferably 50 or more, more preferably 100 or more, still more preferably 128 or more, preferably Instant powder tea etc. as described in any one of <29>-<36> etc. which are 270 or less, More preferably, it is 230 or less, More preferably, it is 170 or less.
<38>
The mass ratio [(d) / (b)] of the component (b) and the component (d) is preferably 50 to 270, more preferably 100 to 230, and still more preferably 128 to 170. Instant powder tea according to any one of <29> to <37>.
<39>
The mass ratio [(d) / (b)] of component (b) to component (d) is preferably 50 or more, more preferably 70 or more, still more preferably 100 or more, and even more preferably. Is any of <29> to <36>, which is 128 or more, preferably 300 or less, more preferably 270 or less, still more preferably 230 or less, and even more preferably 170 or less. Instant powder tea according to 1.
<40>
The mass ratio [(d) / (b)] of the component (b) and the component (d) is preferably 50 to 300, more preferably 70 to 270, still more preferably 100 to 230, The instant powder tea according to any one of <29> to <36> and <39>, which is more preferably 128 to 170.

<41>
The instant powder tea according to any one of <1> to <40>, which preferably contains gallic acid as the component (e).
<42>
The content of component (e) is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and preferably 0.59%. Instant powder tea etc. of the said <41> which are the mass% or less.
<43>
Content of a component (e) becomes like this. Preferably it is 0.03-0.59 mass%, More preferably, it is 0.05-0.59 mass%, More preferably, it is 0.1-0.59 mass%. The instant powder tea according to the above <41> or <42>.
<44>
The mass ratio [(e) / (b)] of the component (b) and the component (e) is preferably 0.06 or more, more preferably 0.08 or more, and further preferably 0.1 or more. The instant powder according to any one of <41> to <43>, preferably 2.3 or less, more preferably 1.8 or less, and still more preferably 1.2 or less. Tea etc.
<45>
The mass ratio [(e) / (b)] of the component (b) and the component (e) is preferably 0.06 to 2.3, more preferably 0.08 to 1.8, and further The instant powder tea according to any one of <41> to <44>, preferably 0.1 to 1.2.
<46>
The mass ratio [(e) / (c)] of component (c) to component (e) is preferably 0.05 or more, more preferably 0.5 or more, and even more preferably 1 or more. The instant powder tea according to any one of <41> to <45>, which is preferably 10 or less, more preferably 6 or less, and still more preferably 4 or less.
<47>
The mass ratio [(e) / (c)] of the component (c) and the component (e) is preferably 0.05 to 10, more preferably 0.5 to 6, and further preferably 1 to 1. 4. The instant powder tea according to any one of <41> to <46>, which is 4.
<48>
The mass ratio [(e) / (c)] of the component (c) and the component (e) is preferably 0.05 or more, more preferably 0.5 or more, and further preferably 0.7 or more. The instant powder tea according to any one of <41> to <45>, which is preferably 10 or less, more preferably 6 or less, and still more preferably 4 or less.
<49>
The mass ratio [(e) / (c)] of the component (c) and the component (e) is preferably 0.05 to 10, more preferably 0.5 to 6, and still more preferably 0.8. Instant powder tea etc. as described in any one of said <41>-<45> and <48> which are 7-4.
<50>
Preferably, the instant powder tea according to any one of <1> to <49>, which contains caffeine as the component (f).

<51>
The content of the component (f) is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.5% by mass or more, and still more preferably 1% by mass. % Or more, preferably 2.2% by mass or less, more preferably 2% by mass or less, still more preferably 1.6% by mass or less, and still more preferably 1.2% by mass or less. The instant powder tea according to the above <50>.
<52>
The content of component (f) is preferably 0.01 to 2.2% by mass, more preferably 0.1 to 2% by mass, and still more preferably 0.5 to 1.6% by mass. More preferably, the instant powder tea according to <50> or <51>, which is 1 to 1.2% by mass.
<53>
The mass ratio [(f) / (b)] between component (f) and component (b) is preferably 0.1 or more, more preferably 0.5 or more, and even more preferably 1 or more. The instant powder tea according to any one of <50> to <52>, which is preferably 8 or less, more preferably 4 or less, and even more preferably 2.5 or less.
<54>
The mass ratio [(f) / (b)] of the component (f) and the component (b) is preferably 0.1 to 8, more preferably 0.5 to 4, still more preferably 1 to 1. The instant powder tea according to any one of <50> to <53>, which is 2.5.
<55>
The mass ratio [(f) / (b)] of the component (f) and the component (b) is preferably 0.1 or more, more preferably 0.5 or more, and further preferably 0.7 or more. <50> to <52>, particularly preferably 1 or more, preferably 8 or less, more preferably 4 or less, and still more preferably 2.5 or less. Instant powder tea etc. as described in 1.
<56>
The mass ratio [(f) / (b)] of the component (f) and the component (b) is preferably 0.1 to 8, more preferably 0.5 to 4, and still more preferably 0.8. The instant powder tea according to any one of <50> to <52> and <55>, which is 7 to 4, more preferably 1 to 2.5.
<57>
Preferably, one or more additives selected from sweeteners, acidulants, antioxidants, fragrances, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters and quality stabilizers The instant powder tea according to any one of <1> to <56>, further contained.
<58>
The instant according to any one of <1> to <57>, wherein the solid content in the instant powdered tea is preferably 90% by mass or more, more preferably 94% by mass or more, and still more preferably 95% by mass or more. Powdered tea etc.
<59>
The instant powder tea according to any one of the above <1> to <58>, which is preferably diluted 30 to 150 times for drinking.
<60>
Preferably, a bottle is packed in a container, and when drinking, one cup is weighed with a spoon or the like, a cup type containing one cup, or a small package for each cup, < Instant powder tea according to any one of 1> to <59>.

<61>
The instant powdered tea according to <60>, wherein the cup has a volume of preferably 180 to 320 mL.
<62>
Preferably, an extract of tea leaves (Camellia sinensis) selected from C. sinensis var. Sinensis (including Yabutaki species), C. sinensis var. Assamica and hybrids thereof, more preferably non-fermented tea, semi-fermented tea and Instant powder tea according to any one of <1> to <61>, wherein one or more extracts selected from fermented tea, more preferably green tea extract, are blended.

1. Analysis of polyphenols, gallic acid, and caffeine (1) Analysis of non-polymer catechins, gallic acid, and caffeine Using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corp. And a packed column (L-column TM ODS, 4.6 mmφ × 250 mm, manufactured by Chemical Substance Evaluation Research Organization) for an octadecyl group-introduced liquid chromatograph, and measurement was performed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid, the flow rate is 1 mL / min, the sample injection amount is 10 μL, and the UV detector wavelength is The measurement was performed under the condition of 280 nm. Caffeine and gallic acid were also analyzed under the same conditions. The gradient conditions are as follows. Retention time conditions were set using standard reagents for non-polymerized catechins, gallic acid, and caffeine.

Concentration gradient condition (volume%)
Time Liquid A concentration Liquid B concentration 0 min 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

(2) Analysis of polymerized catechins (i) Preparation of reagents 1) Preparation of iron tartrate reagent In a 500 mL volumetric flask, 0.50 g of ferrous sulfate heptahydrate and (+) 2.50 g of sodium / potassium tartrate tetrahydrate Was collected and made up with ion-exchanged water.
2) Preparation of Phosphate Buffer 20.00 g of disodium hydrogen phosphate dihydrate and 2.90 g of potassium dihydrogen phosphate were collected in a 2000 mL volumetric flask and diluted with ion-exchanged water. The pH of this solution was adjusted to 7.5 to 7.6. When pH 7.6 is exceeded, 0.9 g / 100 mL aqueous solution of potassium dihydrogen phosphate dihydrate is added, and when pH is less than 7.5, 1.2 g / 100 mL aqueous solution of potassium dihydrogen phosphate is added and adjusted. .
(Ii) Apparatus and instrument 1) Spectrophotometer (U-2010; manufactured by Hitachi, Ltd.)
2) Quartz cell (10mm x 10mm)
3) 25 mL, 100 mL, 200 mL, 500 mL, 2000 mL volumetric flasks 4) 1 mL, 5 mL, 10 mL, 20 mL, 30 mL whole pipette 5) 1 mL, 3 mL, 5 mL micropipette (iii) Analytical conditions 1) Measurement wavelength: 540 nm
2) Temperature: 20 ° C ± 2 ° C
(Iv) Operation 1) Preparation of calibration curve i) About 0.5 g of ethyl gallate was dried for 2 to 3 hours before use.
ii) 0.2 g of dried ethyl gallate was collected in a 200 mL volumetric flask and diluted with ion-exchanged water. (100 mg / 100 mL standard solution)
iii) Standard solutions of 5 mg / 100 mL, 10 mg / 100 mL, 20 mg / 100 mL, and 30 mg / 100 mL were prepared in a 100 mL volumetric flask using the standard solution of ii).
iv) 5 mL each of the standard solution of iii) was collected in a 25 mL volumetric flask, 5 mL of iron tartrate reagent was added, and the volume was increased with a phosphate buffer. Moreover, the thing which does not add a standard solution as a blank was prepared.
v) Absorbance was measured with a spectrophotometer to prepare a calibration curve. The calibration curve was adjusted as follows, and readjusted when deviating.
R2: 0.9995-1.0000
Calibration curve slope: 34.5 ± 0.4
Section: 0.3 or less 2) Sample measurement i) The spectrophotometer was zero-corrected with ion-exchanged water.
ii) A predetermined amount of a sample was collected in a 25 mL volumetric flask, 5 mL of iron tartrate reagent was added, and the volume was increased with a phosphate buffer, and then the absorbance was measured. The absorbance was measured within 40 minutes after color development.

  From the analysis results obtained by the iron tartrate method, the content of the polymerized catechins is obtained by subtracting the analysis results obtained in “(1) Analysis of non-polymer catechins”.

(3) Analysis of hesperidin and its sugar adduct Hesperidin and its sugar adduct are analyzed using a high-performance liquid chromatograph manufactured by Hitachi, Ltd. and equipped with an intact column Cadenza CD-C18 (4.6 mmφ × 150 mm, 3 μm). And a gradient method at a column temperature of 40 ° C. The mobile phase C solution is 0.05 mol / L acetic acid aqueous solution, the D solution is acetonitrile, and the solution is sent at 1.0 mL / min. The gradient conditions are as follows.

Concentration gradient condition (volume%)
Time Mobile phase C Mobile phase D
0 minutes 85% 15%
20 minutes 80% 20%
35 minutes 10% 90%
50 minutes 10% 90%
40.1 minutes 85% 15%
60 minutes 85% 15%

  The sample injection volume is 10 μL, and detection is quantified by absorbance at a wavelength of 283 nm.

(4) Analysis of isoquercitrin and its sugar adduct The analysis of isoquercitrin and its sugar adduct is performed by HPLC (high performance liquid chromatography) according to the following method. As an analytical instrument, LC-20AD (manufactured by Shimadzu Corporation) is used. The apparatus configuration of the analytical instrument is as follows.
・ Detector: UV-visible spectrophotometer SPD-20A (manufactured by Shimadzu Corporation)
・ Column: YMC-Pack ODS-A AA12S05-1506WT, φ6mm × 150mm (manufactured by YMC)

The analysis conditions are as follows.
-Column temperature: 40 ° C
-Mobile phase: A mixture of water, acetonitrile, 2-propanol and acetic acid (200: 38: 2: 1)
・ Flow rate: 1.0 mL / min
Sample injection volume: 10 μL
・ Measurement wavelength: 360 nm

A sample for analysis is prepared by the following procedure.
1 g of a sample was weighed, 1 mL of methanol was added, and a mixed solution of methanol and water (1: 1) was added to make a constant volume of 10 mL to obtain a sample solution. The prepared sample solution is subjected to high performance liquid chromatographic analysis. In addition, a standard solution of isoquercitrin is prepared, a calibration curve is prepared by subjecting it to high performance liquid chromatographic analysis, and isoquercitrin and isoquercitrin in the sample solution and The sugar adduct is quantified. That is, the molar concentration of isoquercitrin and its sugar adduct in HPLC analysis of the sample solution was obtained from the calibration curve, and the content (mass%) was calculated from the molecular weight of each substance. Quantitative determination of ercitrin and its sugar adducts.

2. Lipid measurement Lipid analysis was quantified by the "acid degradation method" described in the new food analysis method.
Take 1 g of sample, mix with ethanol and hydrochloric acid, heat in a water bath at 80 ° C. for 30 minutes, cool and transfer the reaction product to a Majorian tube, mix with ethyl ether, cap. Mix well. Thereafter, petroleum ether was added, and the mixture was further shaken and then allowed to stand. The ether layer was collected, the solvent was distilled off by a rotary evaporator, and the sample after the distillation was dried at 105 ° C. for 1 hour. Thereafter, the mixture was allowed to cool with a silica gel desiccator and weighed to determine the mass of the lipid, and the content in the sample was calculated.

3. Analysis of ascorbic acid Add 1-5 g of sample to a 5% metaphosphoric acid solution (50 mL) and dilute as appropriate. After centrifugation, filter, take 1 mL of the filtrate in a small test tube, add 1 mL of 5% metaphosphoric acid solution, and then add 100 μL of 0.2% dichlorophenolindophenol solution and 2 mL of 2% thiourea-5% metaphosphoric acid solution. . 0.5% 2% 2,4-dinitrophenylhydrazine-4.5 mol / L sulfuric acid is added and the reaction is carried out at 38-42 ° C. for 16 hours.
Extraction with 3 mL of ethyl acetate (shaking for 60 minutes), drying over anhydrous sodium sulfate, and analysis by HPLC. 0035HPLC is LC-10AS (Shimadzu Corporation), UV-VIS detector is SPD-10AV (Shimadzu Corporation), column is Senshupak Silca-1100 4.6 mm × length 100 mm (column temperature 35 ° C.) And a mixture of ethyl acetate, hexane, acetic acid and water (60: 40: 5: 0.05) is detected at a flow rate of 1.5 mL / min at a wavelength of 495 nm.

4). Analysis of dextrin (1) Quantitative method Sample and 1.5 mL of standard solution of each concentration, 250 μL of 1N-NaOH aqueous solution and 0.5 M PMP (3-methyl-1-phenyl-5-pyrazolone) -methanol solution Is heated at 70 ° C. for 30 minutes. The obtained solution is neutralized with 250 μL of 1N HCl aqueous solution, 5 mL of chloroform is added and distributed, and the aqueous layer is used as a measurement sample. About the measurement sample obtained by the said operation, it measures on condition of the following using high performance liquid chromatography mass spectrometry.

Analysis conditions / HPLC apparatus: Model ACQUITY UPLC, manufactured by Waters / MS apparatus: Model SYNAPT G2-S HDMS, manufactured by Waters / ionization: ESI
Mass range: m / z 100-2500
Column: Model Unison UK-C18 UP (2.0 × 100 mm, 3 μm), manufactured by Intact ・ Mobile phase: E solution: 0.05% formic acid aqueous solution, F solution: acetonitrile (% B = 15 → 90)
・ Flow rate: 0.6mL / min
・ Injection volume: 1μL

(2) Dextrose equivalent A 2.5 g sample is accurately weighed and dissolved in water to 200 mL. 10 mL of this solution is accurately weighed, and 10 mL of a 0.04 mol / L iodine solution and 15 mL of a 0.04 mol / L sodium hydroxide solution are added and left in the dark for 20 minutes. Next, 5 mL of 2 mol / L hydrochloric acid is added and mixed, and titrated with a 0.04 mol / L sodium thiosulfate solution. When the liquid becomes slightly yellow near the end point of titration, add 2 drops of starch indicator and continue titration. The time point at which the color of the liquid disappears is taken as the end point of titration. Separately perform a blank test. The dextrose equivalent (DE) is determined by the following formula.

DE = (p−q) × f × 3.602 / (1/1000) / (200/10) / [r × (100−s) × 100] × 100
[Wherein, p represents a titration value (mL), q represents a blank value (mL), f represents a factor value of a sodium thiosulfate solution, r represents a weighed amount of the sample (mg), s Indicates the moisture value (%) of the sample. ]

5. Measurement of pH 6 g of the sample was uniformly dissolved in 350 mL of water at 20 ° C., and the temperature was adjusted to 20 ° C. using a pH meter (HORIBA compact pH meter, manufactured by HORIBA, Ltd.). Then, the pH immediately after preparation of the reduced beverage and the pH after storage of the reduced beverage at 55 ° C. for 24 hours were measured, and the difference between the pH before and after storage was determined by the following formula.

    ΔpH = (pH of reduced beverage after storage at 55 ° C. for 24 hours) − (pH of reduced beverage before storage)

Production Example 1
Manufacture of Green Tea Extract Composition A The picked fresh tea leaves were immersed in ion exchange water at 90 ° C. for 210 seconds, and then filtered through a wire mesh to discard the tea leaf washing liquid to obtain hot water immersion tea leaves (hot water treatment step). In addition, the usage-amount of ion-exchange water was 28 as mass ratio of warm water / raw tea leaves. Next, CTC (Crush, Tear, Curl) treatment was performed on the hot water-immersed tea leaves and dried to obtain dry tea leaves (CTC treatment step). The dried tea leaves were stirred and extracted with ion exchange water at 78 ° C. for 10 minutes, and then filtered through a wire mesh to obtain green tea extract I (extraction step). In addition, the usage-amount of ion-exchange water was 120 as mass ratio of water / raw tea leaves. The obtained green tea extract I was pressurized at a gauge pressure of 100 kPa and a temperature of 25 ° C. using a pencil-type module (manufactured by Asahi Kasei Chemicals Co., Ltd., pore diameter: 0.2 μm, material: polyvinylidene fluoride). Filtration gave green tea extract II (solid-liquid separation step). The obtained green tea extract II was concentrated with an evaporator (concentration step) and then dried with a spray dryer to obtain a powdered green tea extract composition A (drying step).

Production Example 2
Production of Green Tea Extraction Composition B In Production Example 1, the green tea extract I obtained in the extraction process is placed in a stainless steel container, and ion-exchanged water is added thereto to adjust the solids concentration to 3% by mass. Under stirring conditions of 25 ° C. and 150 r / min, tannase KT-05 (manufactured by Kikkoman) was added at a concentration of 40 ppm with respect to the green tea extract, and the enzyme reaction was terminated after 10 minutes. Next, the stainless steel container containing the enzyme reaction solution was immersed in a 95 ° C. warm bath and maintained at 90 ° C. for 10 minutes to completely deactivate the enzyme activity to obtain a green tea extract I ′ (enzyme treatment step). Except for this, a powdery green tea extraction composition B was obtained in the same manner as in Example 1.

Production Example 3
Manufacture of green tea extract composition C In manufacture example 2, the enzyme reaction time of the enzyme treatment was changed to 12 minutes, and the solid-liquid separation process was not performed under pressure filtration, but instead was centrifuged at 5500 rpm for 2 minutes. Obtained a green tea extraction composition C in the same manner as in Production Example 1.

Production Example 4
Production of Green Tea Extract Composition D In Production Example 2, a green tea extract composition D was obtained in the same manner as in Production Example 1 except that the solid-liquid separation step was omitted.

Production Example 5
Production of Green Tea Extract Composition E The picked fresh tea leaves were treated with CTC (Crush, Tear, Curl) and dried to obtain dry tea leaves (CTC treatment process). The dried tea leaves were stirred and extracted with ion exchange water at 78 ° C. for 10 minutes, and then filtered through a wire mesh to obtain a green tea extract (extraction process). In addition, the usage-amount of ion-exchange water was 120 as mass ratio of water / raw tea leaves. The obtained green tea extract was filtered under pressure at a gauge pressure of 100 kPa and a temperature of 25 ° C. using a pencil-type module (manufactured by Asahi Kasei Chemicals Corporation, pore size: 0.2 μm, material: polyvinylidene fluoride). A green tea extract III was obtained (solid-liquid separation step). 50 g of Fujioligo # 450P (manufactured by Nippon Shokuhin Kako Co., Ltd.) and 2 g of sodium ascorbate are added to 1000 g of the obtained green tea extract III (tea solid content is 4.4% by mass), mixed and dissolved, and an evaporator. (Concentration step) and then dried with a spray dryer to obtain a powdered green tea extract composition E (drying step).

Examples 1 to 5 and Comparative Examples 1 and 2
The green tea extraction compositions obtained in Production Examples 1 to 5 were mixed based on the recipe shown in Table 1 and stick-packed to obtain instant powdered tea. The solid content of the obtained instant powder tea was 96% by mass. The evaluation results of the obtained instant powder tea are also shown in Table 1.

  From Table 1, a specific polyphenol, lipid, ascorbic acid or a salt thereof, and gallic acid are contained, and by controlling the amount of polyphenol and the mass ratio of lipid and gallic acid within a specific range, hot water and the like are poured. It can be seen that instant powdered tea is obtained in which changes in physical properties (change in pH over time) when kept in a reduced state for a long time are suppressed.

Claims (8)

The following components (a) to (c) and (e);
(A) One or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof 5 to 15% by mass
(B) lipids,
(C) contains ascorbic acid or a salt thereof, and (e) gallic acid,
The mass ratio [(e) / (b)] of the component (b) and the component (e) is 0.05 to 2.5,
Instant powder tea.   The instant powder tea of Claim 1 whose content of a component (e) gallic acid is 0.03-0.59 mass%.   The instant powder tea of Claim 1 or 2 whose mass ratio [(e) / (c)] of a component (c) and a component (e) is 0.05-10.   The instant powder tea of any one of Claims 1-3 whose content of a component (b) is 0.25-1 mass%.   Furthermore, a component (d) is contained, Mass ratio [(d) / (b)] of a component (d) and a component (b) is 50-300, Any one of Claims 1-4. Instant powder tea.   Caffeine is contained as a component (f), and mass ratio [(f) / (b)] of a component (b) and a component (f) is 0.1-8, Any one of Claims 1-5 Instant powder tea according to item.   The instant powder tea of any one of Claims 1-6 whose solid content in powder tea is 90 mass% or more.   The instant powdered tea according to any one of claims 1 to 7, wherein the instant powdered tea is to be used after being diluted 30 to 150 times.