JP2018108031A - Packed milk-containing decocted tea beverage and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed milk-containing decocted tea beverage in which the generation of precipitation is suppressed, and also, the tastes of the decocted tea and the milk component are well-balanced, a method for producing the same, a method for suppressing the precipitation of a packed milk-containing decocted tea beverage, and a method for improving the balance of the taste of a packed milk-containing decocted tea beverage and the balance of milk.SOLUTION: Provided is a packed milk-containing decocted tea beverage in which the content of catechin is 20.0 to 55.0 mg/100 g, the content of gallic acid is 4.0 to 8.0 mg/100 g, the content of protein is 300.0 to 800.0 mg/100 g, and the content of fat is 25.0 to 700.0 mg/100 g, and the ratio of the content of the catechin to the content of the protein is 3.00×10to 7.00×10.SELECTED DRAWING: None

Description

  The present invention relates to a containerized milk-containing roasted tea beverage and a method for producing the same.

  Known beverages containing milk components include beverages that are compatible with Western confectionery such as coffee and tea, and milk blended with matcha tea. In general, non-milk-containing beverages such as black coffee that enjoy the original taste of coffee, and milk-containing beverages such as latte that enjoy the flavor of a combination of milk ingredients and coffee are recognized as different beverages with different tastes. Has been. In addition to adding milk components to base beverages such as coffee and tea, coffee, tea, etc. will have a creamier taste, and depending on the combination of base beverage and milk components, part of the flavor of the base beverage may be masked. This is because the combination of the base beverage and the milk component may cause a new flavor.

  Thus, although a favorite beverage containing a milk component is generally known, it is not sufficient to simply mix a base beverage and a milk component in terms of the quality of a milk-containing beverage. For example, Patent Document 1 discloses a means for providing a milk component-containing coffee beverage or tea beverage having a high stability in which the occurrence of precipitation under sterilization treatment and long-term storage and the burning that occurs during sterilization are significantly suppressed. Patent Document 2 discloses a means for providing a tea drink containing milk that suppresses the heat-degraded odor derived from milk and imparts and retains a fresh flavor inherent to black tea. Patent Document 3 discloses a container. Patent Document 4 discloses a means for preventing the generation of off-flavor caused by long-term storage of a tea beverage containing packed milk, and providing a tea beverage containing packed milk that retains flavor for long-term storage. , A method for producing a milk tea beverage having a good aftertaste with reduced astringency, which retains aroma components of various teas such as black tea and matcha for a long time, is disclosed in Patent Document 5 Powder dispersion stability There is a fruit, even if milk components are added, the beverage itself is stable and can be easily foamed, and by holding the foam stably in the beverage, you can enjoy the foam until you have finished drinking it Means for providing a whipping matcha beverage with milk components are disclosed.

  Thus, in improving the quality of milk-containing beverages, there are various issues for each base beverage, and there are various issues even for the same base beverage.

Japanese Patent Laid-Open No. 2014-110783 Japanese Patent Laying-Open No. 2015-181411 Japanese Patent Laying-Open No. 2015-122969 JP 2000-032913 A JP 2010-004827 A

  By the way, as one of tea-based beverages such as black tea, matcha tea, and green tea, there is roasted tea that uses tea leaves roasted at a predetermined temperature and time. As a result of studies by the present inventors, when roasted tea is used as a base beverage and milk is simply mixed, there is a problem that the balance between the taste of roasted tea and milk is poor and preparation is difficult.

  In addition, with the development of manufacturing methods for beverage containers and packaged beverages, beverages can be filled and sealed in various containers such as cans and PET bottles for long-term storage. In this regard, it has been found that a milk-containing beverage obtained by simply mixing milk with roasted tea as a base beverage is likely to form a precipitate in long-term storage. Long-term storage stability is an important issue for packaged beverages that can be exposed to various conditions such as high and low temperatures during the distribution process. In addition to appearance quality, the occurrence of precipitation causes a rough texture on the tongue, and the product composition of the liquid part changes by the amount of precipitate formation. For example, it reduces the smoothness of milk. There is a possibility that it may affect the flavor of the product.

  The present invention has been made in view of the above-described problems, and contains a container-packed milk-containing roast tea drink in which the occurrence of precipitation is suppressed and the taste of roasted tea and milk components is balanced, and a method for producing the same, and container-packed milk It is an object of the present invention to provide a method for suppressing the precipitation of a roasted tea beverage containing content, and a method for improving the balance between the taste of tea and the flavor of milk in a packaged milk containing roasted tea beverage.

  The present inventors have found that the above problems can be solved by adjusting the content of catechins, gallic acid, protein, and lipid, etc., and have completed the present invention.

That is, the present invention is as follows.
[1]
The content of catechins is 20.0-55.0 mg / 100 g,
The content of gallic acid is 4.0 to 8.0 mg / 100 g,
The protein content is 300.0-800.0 mg / 100 g,
The lipid content is 25.0 to 700.0 mg / 100 g,
The ratio of the content of the catechins to the content of the protein is 3.00 × 10 ^{−2 to} 7.00 × 10 ⁻² .
Container-packed milk-containing roasted tea beverage.
[2]
The ratio of the content of the catechins to the content of the gallic acid is 3.5 to 8.0.
The packed milk-containing roasted tea beverage according to [1].
[3]
The ratio of the protein content to the lipid content is 1.0 to 13.0.
The container-packed milk-containing roasted tea beverage according to [1] or [2].
[4]
The lipid content is 100 to 500 mg / 100 g.
[1] to [3] The packed milk-containing roasted tea beverage according to any one of [1] to [3].
[5]
the pH is 6.0-7.5,
[1] to [4] The packed milk-containing roasted tea beverage according to any one of [4].
[6]
Brix is 4.0-13.0,
[1] to [5] The packed milk-containing roasted tea beverage according to any one of [5].
[7]
An extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0;
The tea extract and milk components are mixed so that the ratio of the content of catechins to the content of proteins is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2, and milk-containing roasted tea A mixing step of preparing a beverage,
The milk component includes at least two kinds of milk, skim milk powder, and whole milk powder,
A method for producing a containerized milk-containing roasted tea beverage.
[8]
An extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0;
The tea extract and milk components are mixed so that the ratio of the content of catechins to the content of proteins is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2, and milk-containing roasted tea A mixing step of preparing a beverage,
The milk component includes at least two kinds of milk, skim milk powder, and whole milk powder,
A method for suppressing precipitation of roasted tea beverages containing packed milk.
[9]
An extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0;
The tea extract and milk components are mixed so that the ratio of the content of catechins to the content of proteins is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2, and milk-containing roasted tea A mixing step of preparing a beverage,
The milk component includes at least two kinds of milk, skim milk powder, and whole milk powder,
In the mixing step, the content of catechins contained in the milk-containing roasted tea beverage is 20.0 to 55.0 mg / 100 g, and the content of gallic acid is 4.0 to 8.0 mg / 100 g. Yes, the protein content is 300.0-800.0 mg / 100 g, and the lipid content is 50.0-700.0 mg / 100 g.
A method for improving the balance between tea taste and milk taste of roasted tea beverages containing packed milk.

  ADVANTAGE OF THE INVENTION According to this invention, the generation | occurrence | production of precipitation is suppressed, and the container-packed milk containing roasted tea drink and its manufacturing method with which the balance of the roasted tea and the milk component was balanced, the precipitation suppression method of a container-packed milk containing roasted tea drink, a container It is possible to provide a method for improving the balance between the taste of tea and the taste of milk in a packed milk-containing roasted tea beverage.

[Contained milk-containing roasted tea beverage]
The packaged milk-containing roasted tea beverage of this embodiment has a catechin content of 20.0-55.0 mg / 100 g, a gallic acid content of 4.0-8.0 mg / 100 g, The protein content is 300.0-800.0 mg / 100 g, the lipid content is 25.0-700.0 mg / 100 g, and the ratio of the catechin content to the protein content Is 3.00 × 10 ^{−2 to} 7.00 × 10 ⁻² .

  Roasted tea is tea extracted from roasted tea leaves and is characterized by a fragrant and refreshing flavor. With this flavor, by drinking with Japanese confectionery, the taste of Japanese confectionery can be washed away with a small amount of drink without disturbing the taste of Japanese confectionery. The container-packed milk-containing roasted tea beverage of the present embodiment contains the milk component with a reduced amount of lipids, while taking advantage of the aroma and refreshing flavor of such roasted tea, while having the creamy and subtle sweetness of milk. This is an attempt to give the taste.

  In addition, the milk-containing roasted tea beverage of the present embodiment can maintain stable quality even when riding a distribution process as a packaged beverage by adjusting the ratio of the content of catechins to the content of protein. I tried to make it. Hereinafter, it describes in detail about each component.

[Catechin]
In the present embodiment, “catechins” are catechin (C), epicatechin (EC), gallocatechin (GC), epigallocatechin (EGC), catechin gallate (Cg), epicatechin gallate (ECg), gallocatechin gallate. (GCg) and generic name of epigallocatechin gallate (EGCg). Catechins are components that give astringency and bitterness and are reduced by roasting tea leaves.

  The content of catechins is 20.0 mg / 100 g or more, preferably 22.5 mg / 100 g or more, more preferably 25.0 mg / 100 g or more. When the content of catechins is 20.0 mg / 100 g or more, it becomes easier to feel astringency and bitterness as tea. The content of catechins is 55.0 mg / 100 g or less, preferably 50.0 mg / 100 g or less, more preferably 40.0 mg / 100 g or less. When the content of catechins is 55.0 mg / 100 g or less, the astringent taste and bitterness are further suppressed, thereby making it easier to feel a refreshing flavor. Moreover, precipitation derived from protein and catechins is suppressed more because content of catechins is 55.0 mg / 100g or less.

  The method for measuring catechins can be performed by the method described in the Examples. Further, catechins tend to decrease as the roasting strength of tea leaves as a raw material increases, and an extract containing catechins at a lower concentration can be obtained from strongly roasted tea leaves. In the present embodiment, “catechin content” refers to catechin (C), epicatechin (EC), gallocatechin (GC), epigallocatechin (EGC), catechin gallate (Cg), epicatechin gallate (ECg). ), Gallocatechin gallate (GCg), and epigallocatechin gallate (EGCg). Note that epigallocatechin gallate (EGCg) or the like changes to gallic acid or the like when roasting tea leaves.

[Gallic acid]
By roasting tea leaves, the catechins contained in the tea leaves are reduced, and part of them becomes gallic acid. Gallic acid is a component produced from catechins by roasting tea leaves, and is a component that makes astringency and sourness feel.

  The content of gallic acid is 4.0 mg / 100 g or more, preferably 4.5 mg / 100 g or more, more preferably 5.0 mg / 100 g or more, and further preferably 5.5 mg / 100 g or more. . When the content of gallic acid is 4.0 mg / 100 g or more, the astringency and acidity as tea tend to be more easily felt. Thereby, it becomes easier to feel astringency and sourness as tea. Further, the content of gallic acid is 8.0 mg / 100 g or less, preferably 7.5 mg / 100 g or less, more preferably 7.0 mg / 100 g or less, and further preferably 6.5 mg / 100 g or less. It is. When the content of gallic acid is 8.0 mg / 100 g or less, the astringency and sourness are further suppressed, so that a refreshing flavor can be more easily felt.

  The method for measuring gallic acid can be performed by the method described in the examples. Further, gallic acid tends to increase as the roasting strength of the tea leaves used as a raw material increases, and an extract containing gallic acid at a higher concentration can be obtained from the strongly roasted tea leaves. Thus, the amount of gallic acid is also an indicator of roasting strength (roasting temperature and roasting time) that the tea leaves would have been exposed to. In the present embodiment, “increasing the roasting strength” means increasing the roasting temperature, increasing the roasting time, or both.

[Catechins / gallic acid]
The ratio of the content of catechins to the content of gallic acid (catechins / gallic acid) is preferably 3.5 or more, more preferably 4.0 or more, and even more preferably 4.5 or more. . When the ratio (catechins / gallic acid) is 3.5 or more, the astringency and bitterness of tea tend to be felt more easily. Further, the ratio of the content of catechins to the content of gallic acid (catechins / gallic acid) is 8.0 or less, preferably 7.0 or less, more preferably 6.0 or less. When the ratio (catechins / gallic acid) is 8.0 or less, the astringency and bitterness are further suppressed, so that a refreshing flavor tends to be felt more easily.

  By increasing the roasting strength (roasting temperature and roasting time) of the tea leaves used as raw materials, catechins are reduced and gallic acid is increased. Therefore, the ratio (catechins / gallic acid) can be adjusted by adjusting the roasting strength or by mixing a plurality of tea extracts extracted from tea leaves roasted at different roasting strengths.

〔protein〕
The protein in the present embodiment means a component whose content can be measured by the nitrogen quantitative conversion method in the nutrition labeling standard.

  The protein content is 300.0 mg / 100 g or more, preferably 350.0 mg / 100 g or more, more preferably 400.0 mg / 100 g or more, still more preferably 450.0 mg / 100 g or more, More preferably, it is 500.0 mg / 100 g or more. When the protein content is 300.0 mg / 100 g or more, it becomes easier to feel the creaminess of the milk component. Moreover, protein content is 800.0 mg / 100g or less, Preferably it is 750.0 mg / 100g or less, More preferably, it is 700.0 mg / 100g or less, More preferably, it is 650.0 mg / 100g or less. is there. When the protein content is 800.0 mg / 100 g or less, precipitation derived from proteins and catechins is further suppressed.

  The protein measurement method can be performed by the nitrogen quantitative conversion method in the nutrition labeling standard, and specifically, the methods described in the Examples can be employed. Moreover, protein content can be adjusted with the composition of the milk component used as a raw material.

[Lipid]
The lipid in the present embodiment means a component whose content can be measured by the Rosette Gottlieb method according to the nutrition labeling standard. Lipids together with proteins contribute to the flavor and smooth mouthfeel of milk ingredients.

  The lipid content is 25.0 mg / 100 g or more, preferably 50.0 mg / 100 g or more, more preferably 100.0 mg / 100 g or more. When the lipid content is 25 mg / 100 g or more, it becomes easier to feel the creaminess of the milk component. The lipid content is 700.0 mg / 100 g or less, preferably 600.0 mg / 100 g or less, more preferably 500.0 mg / 100 g or less, and further preferably 450.0 mg / 100 g or less. is there. When the content of the lipid is 700.0 mg / 100 g or less, masking of the fragrant and clear flavor of roasted tea can be further suppressed.

  The lipid can be measured by the Rosette Gottlieb method according to the nutrition labeling standard. The lipid content can be adjusted by the composition of the milk component as a raw material.

〔lactose〕
The packaged milk-containing roasted tea beverage of the present embodiment may contain lactose. Content of lactose becomes like this. Preferably it is 3.0-7.0 mg / 100g, More preferably, it is 3.5-6.0 mg / 100g, More preferably, it is 4.0-5.0 mg / 100g. When the content of lactose is within the above range, the sweetness of the milk-containing tea roasted tea beverage tends to be easily felt in combination with the sweetness of the sugar.

[Ratio (protein / lipid)]
The ratio of the protein content to the lipid content (protein / lipid) is preferably 1.0 or more, more preferably 3.0 or more, and further preferably 5.0 or more. When the ratio is 1.0 or more, the creamy and sweetness of the milk component tends to be imparted while maintaining the flavor of the roasted tea and the refreshing feeling. Further, the ratio (protein / lipid) is preferably 13.0 or less, more preferably 10.0 or less, and still more preferably 8.0 or less. When the ratio (protein / lipid) is 13.0 or less, the creamy milk component tends to be further improved.

  The ratio (protein / lipid) in the main component ratio of general milk is about 6.5 g / 7.6 g. The ratio of the protein content to the lipid content can be adjusted by adjusting the composition of milk, skim milk powder, whole milk powder or the like as a milk component as a raw material. As shown in the ratio (protein / lipid), the packaged milk-containing roasted tea beverage of the present embodiment may suppress astringency, bitterness, sourness, etc., as tea. In addition, the amount of lipid used as a roasted tea that may suppress the aroma and refreshing feeling is relatively suppressed as compared with protein.

[Sugar]
The packaged milk-containing roasted tea beverage of this embodiment may contain saccharides. In the present embodiment, the saccharide refers to a monosaccharide and / or disaccharide that is not a sugar alcohol.

  The saccharide content is preferably 1.0% by mass or more, more preferably 1.5% by mass or more, still more preferably 2.0% by mass or more, and still more preferably 2.5% by mass. % Or more, and more preferably 3.0% by mass or more. When the saccharide content is 1.0% by mass or more, sweetness tends to be felt more easily. The saccharide content is preferably 10.0% by mass or less, more preferably 9.0% by mass or less, still more preferably 8.0% by mass or less, and still more preferably 7. It is 0 mass% or less, More preferably, it is 6.0 mass% or less. When the saccharide content is 10.0% by mass or less, the flavor of tea due to astringency, bitterness, and sourness tends to be felt more easily.

  The measuring method of saccharides can be performed by a gas chromatographic method or a high performance liquid chromatographic method based on nutrition labeling standards. Moreover, content of saccharides can be adjusted with the usage-amount of the sugar used as a raw material, and the usage-amount of the milk component containing lactose.

[PH]
The pH of the packaged milk-containing roasted tea beverage of the present embodiment is preferably 6.0 or higher, more preferably 6.2 or higher, and further preferably 6.4 or higher. Moreover, the pH of the packaged milk-containing roasted tea beverage of the present embodiment is preferably 7.5 or less, more preferably 7.2 or less, and even more preferably 7.0 or less. The pH can be measured with a pH meter. The pH can be adjusted with a pH adjuster used in foods such as baking soda.

[Brix]
The Brix of the packaged milk-containing roasted tea beverage of this embodiment is preferably 4.0 or more, more preferably 5.0 or more, and even more preferably 6.0 or more. The Brix of the packaged milk-containing roasted tea beverage of this embodiment is preferably 13.0 or less, more preferably 12.0 or less, still more preferably 11.0 or less, and even more preferably 10 0.0 or less, and even more preferably 9.0 or less. The Brix measurement method can be performed with an optical refractometer. Brix can be adjusted by the amount of milk components and sugar used.

〔Additive〕
The packaged milk-containing roasted tea beverage of this embodiment may include a food additive. Examples of food additives include emulsifiers, pH adjusters, and antioxidants such as vitamin C.

〔container〕
The milk-containing roasted tea beverage of this embodiment is in a state packed in a container. By making a container-packed beverage, it becomes possible to adapt to a wide variety of drinking scenes. In particular, a container-packed beverage that can be re-capped (recap) represented by a PET bottle is convenient for carrying and temporary storage.

  The container in which the container-packed milk-containing roasted tea beverage is enclosed is not particularly limited. For example, a paper container, a transparent or translucent bottle, a transparent or translucent plastic container such as a PET bottle, a steel can, an aluminum can, etc. A metal can etc. are mentioned. The shape and color of the container are not particularly limited, and can be appropriately determined according to a distribution form and consumer needs. In this embodiment, the container is preferably a PET bottle.

[Method for producing containerized milk-containing roasted tea beverage]
The method for producing a packaged milk-containing roasted tea beverage of this embodiment includes an extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0, and a protein The tea extract and the milk component are mixed so that the ratio of the content of catechins to the content of 3.03 × 10 ^{−2 to} 7.00 × 10 ⁻² And the milk component contains at least two kinds of milk, skim milk powder, and whole milk powder.

(Roasting process)
The method for producing a packaged milk-containing roasted tea beverage may include a roasting step of roasting tea leaves. The roasting temperature in the roasting step of tea leaves is preferably 150 to 350 ° C, and the roasting time is preferably 0.25 to 3 minutes. The roasting temperature and roasting time can be appropriately adjusted from the viewpoint of adjusting the content of catechins and gallic acid, and the ratio of the content of catechins to the content of gallic acid to a predetermined range. As described above, catechins tend to decrease and gallic acid tends to increase according to the strength of roasting. The roasting strength is also related to the aroma of roasted tea. The fragrance of roasted tea is caused by roasting, and the fragrance tends to increase as the roasting becomes stronger. On the other hand, when the roasting is too strong, the flavor of the tea leaves may be burnt.

(Extraction process)
The extraction step is a step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0. The extraction method is not particularly limited, and examples thereof include a method in which roasted tea leaves are immersed in extraction water. The temperature of the extraction water is preferably 80 to 100 ° C., and the extraction time is preferably 5 to 10 minutes.

  Prepare tea extract from tea leaves with different roasting strength as one of the methods to adjust the content of catechins and gallic acid, and the ratio of catechins content to gallic acid content to the specified range Then, a method of mixing the prepared tea extract; or a method of preparing a tea extract by mixing a plurality of tea leaves having different roasting strengths may be used. In the method, the content of catechins and gallic acid in each extract is measured, the content of catechins and gallic acid in the extract after mixing, and the content of catechins relative to the content of gallic acid What is necessary is just to adjust a mixed composition so that ratio may satisfy the predetermined range. Further, as described above, the fragrance can be prepared by using a plurality of tea leaves having different roasting strengths.

(Mixing process)
In the mixing step, the tea extract and milk components are mixed so that the ratio of the catechin content to the protein content is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2. The step of preparing a milk-containing roasted tea beverage. The method for mixing the tea extract and the milk component is not particularly limited, and the milk component may be mixed in a liquid and / or powder form with respect to the tea extract, or a powder such as skim milk powder may be mixed with the milk. You may mix with a tea extract, after mixing and making it liquid state. Moreover, you may mix food additives, such as sugar and antioxidant, in this case.

The mixing ratio of the tea extract and milk components in the mixing step is performed so that the ratio of the catechin content to the protein content is 3.00 × 10 ^{−2 to} 7.00 × 10 ⁻² . Specifically, the content of the catechins in the tea extract and the protein content of the milk component to be mixed are measured or calculated in advance, and the catechin content relative to the protein content of the beverage after mixing What is necessary is just to adjust so that the ratio of quantity may become a predetermined range.

  The packaged milk-containing roasted tea beverage of the present embodiment has the possibility of suppressing astringency, bitterness, acidity, etc. as tea in order to make full use of the flavor as roasted tea, and also has the aroma and refreshing feeling as roasted tea. The amount of lipid that may be suppressed is relatively suppressed compared to protein. From this viewpoint, the milk component containing at least two types of milk, skim milk powder, and whole milk powder is used in the manufacturing method of the packaged milk containing roasted tea beverage of this embodiment.

(Packing process)
The manufacturing method of the container-packed milk-containing roasted tea beverage of the present embodiment may include a container-packing step of packing the milk-containing roasted tea beverage adjusted as described above into a container. In addition, it does not specifically limit as a container packing method, It can carry out by the method according to a conventionally well-known food specification.

[Method for inhibiting precipitation of roasted tea beverage containing packed milk]
The method for suppressing precipitation of a container-packed milk-containing roasted tea beverage according to this embodiment includes an extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0, The tea extract and milk components are mixed so that the ratio of the content of catechins to the content of proteins is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2, and milk-containing roasted tea A mixing step of preparing a beverage, wherein the milk component includes at least two of milk, skim milk powder, and whole milk powder.

  The extraction step and the mixing step in the method for suppressing precipitation of a container-packed milk-containing roasted tea beverage of the present embodiment can be the same as the method for producing the container-packed milk-containing roasted tea beverage. In the mixing step, the temperature of the tea extract when the tea extract and the milk component are mixed is preferably 5 to 35 ° C, more preferably 5 to 20 ° C. By setting the temperature of the tea extract within the above range, the occurrence of precipitation in the mixing step tends to be further suppressed.

[Method for improving the balance between tea taste and milk taste of roasted tea beverages containing packed milk]
The method for improving the balance between the tea taste and the milk taste of the packaged milk-containing roasted tea beverage of this embodiment is a tea extraction wherein the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0. The tea extract and the milk component so that the ratio of the catechin content to the protein content is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2. Mixing step of preparing a milk-containing roasted tea beverage, wherein the milk component includes at least two kinds of milk, skim milk powder, and whole milk powder, and in the mixing step, the milk-containing roasted tea beverage The content of catechins contained in the product is 20.0-55.0 mg / 100 g, the content of gallic acid is 5.0-8.0 mg / 100 g, and the protein content is 300. 0 to 800.0 mg / 100 g, including lipid The amount is the 50.0~700.0mg / 100g.

  The extraction step and the mixing step in the method for suppressing precipitation of a container-packed milk-containing roasted tea beverage of the present embodiment can be the same as the method for producing the container-packed milk-containing roasted tea beverage. In addition, adjustment of each content of catechins, gallic acid, protein, and lipid is as above-mentioned. According to such a balance improving method, it is possible to obtain a milk-containing roasted tea beverage that particularly suits Japanese confectionery by combining the creamy and sweetness of milk while enhancing the aroma and freshness of roasted tea.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. The present invention is not limited in any way by the following examples.

[Method for measuring catechins and gallic acid]
Prepare standard solutions of components to be analyzed (catechins and gallic acid) in four concentrations, and use each HPLC solution (alliance system (manufactured by Waters Co., Ltd.)) with each dilution standard solution under the following conditions. A chromatogram was obtained. For each analysis target component, a calibration curve was prepared for each analysis target component from the obtained four chromatograms, with the concentration of the analysis target component in the diluted standard solution on the horizontal axis and the peak area on the vertical axis. . Under the same conditions, the tea extract was introduced as a sample, a chromatogram was recorded, the amount (x) of the analysis target component was obtained from the peak area (y) by a calibration curve, and the concentration in the sample was calculated.
(Measurement condition)
Column: wakosil 3C18HG φ3.0 × 100 mm (Wako Pure Chemical Industries, Ltd.)
Column temperature: 40 ° C
Mobile phase: Phase A: 5% acetonitrile (containing 0.1% phosphoric acid)
Phase B: 50% acetonitrile (containing 0.1% phosphoric acid)
Flow rate: 0.43 mL / min
Injection volume: 5 μL
Detector: UV230nm
Sample: Tea extract Gradient program: Table 1 below

[Protein measurement method]
The content of lipids contained in beverages is determined based on “Analytical Methods for Nutritional Components, etc. Attached to Food Labeling Standards” (Notification of Deputy Director General, Consumer Affairs Agency, March 30, 2015) It was measured by the conversion method. The nitrogen / protein conversion coefficient used for the conversion method was 6.38 used for dairy products. In the above conversion, the amount of caffeine was separately quantified and the caffeine content was corrected. The amount of caffeine was measured based on the method described in High Performance Liquid Chromatograph Method (2) (Liquid Chromatograph-Mass Spectrometry) in Japanese Food Standard Composition Table Analysis Manual 2015 (7th edition) Analysis Manual.

[Measurement method of lipids: Lese Gottlieb method]
The content of lipids contained in beverages is determined based on “Rose Gottlieb attached to Food Labeling Standards, etc. Analysis Methods for Nutritional Components, etc.” (Notification of Deputy Director General, Consumer Affairs Agency, March 30, 2015) Measured by the method.

[Measurement method of pH]
The pH of the beverage was measured using a pH meter (manufactured by Horiba, product name F-52, tabletop pH meter).

[Measurement method of Brix]
The Brix of the beverage was measured using an optical refractometer (manufactured by Atago Co., Ltd., product name RX5000α-Bev).

[Color tone]
The color tone of the tea extract was measured using a spectroscopic color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd., product name SE-2000) with Lab as an index. In addition, as a sample, it is the value measured about the sample which measured up the liquid volume of obtained extract liquid AC to 10L.

[Roasting method of tea leaves and preparation method of tea extract]
The tea leaves were roasted at 200 ° C. for 0.5 minutes. 100 g of roasted tea leaves were extracted under stirring at 95 ° C. for 8 minutes using 3000 mL of pure water, and coarsely filtered with a stainless steel 40 mesh. The obtained filtrate was subjected to a centrifugal separator SA-1 (manufactured by Westphalia, flow rate 300 L / hr, rotation speed 10000 rpm, centrifugal sedimentation area (Σ) 1000 m ² ) to remove the residue, thereby obtaining tea extract A. In addition, since tea leaves absorb moisture, the liquid volume of the extract is less than 3000 mL.

  Tea extract B was obtained in the same manner as the preparation of tea extract A except that the roasting temperature of tea leaves was 250 ° C. and the roasting time was 1 minute. Further, a tea extract C was obtained in the same manner as the method for preparing the tea extract A except that the roasting temperature of the tea leaves was 300 ° C. and the roasting time was 1.5 minutes. Table 2 shows the analysis results of the obtained tea extracts A to C and the reference analysis result of the tea leaf extract (green tea) that is not roasted.

* Lab is a value measured for a sample obtained by measuring the volume of the obtained extract to 10 L.

[Method for producing containerized milk-containing roasted tea beverage]
The tea extracts A to C obtained as described above were mixed at the ratios shown in Tables 3 and 4 to prepare a tea extract component serving as a base of the beverage. Add milk, skim milk powder, whole milk powder and sugar to the prepared tea extract components in the proportions shown in Tables 3 and 4 and adjust the pH with baking soda to make it finally 5000 mL. Water was added to make up the beverage, and milk-containing tea beverages having the compositions described in Tables 3 and 4 were prepared. The obtained milk-containing tea beverage was filled and sealed in a PET bottle to obtain a container-packed milk-containing roasted tea beverage.

  Tables 3 and 4 show the results of evaluating each container-packed milk-containing roasted tea beverage obtained as described above.

〔sensory evaluation〕
The container-packed milk-containing roasted tea drink obtained as described above was commissioned to 10 panelists and evaluated according to the following criteria. Here, the numerical value of sensory evaluation in the table is an average value of evaluation of 10 panelists.
1: Feels a savory and refreshing flavor, but does not feel milky creamy or sweetness with little milk component 2: Feels a savory and refreshing flavor, but also feels milky creamy or sweetness, but milk flavor is relatively weak 3: Both the savory and refreshing flavor and the creamy and sweetness of milk feel moderately. 4: The savory and refreshing flavor and the creamy and sweetness of milk are felt, but the flavor of roasted tea such as scented and refreshing is relatively weak. I feel the creamy and sweetness of milk, but the flavor of roasted tea such as fragrant and refreshing is quite weak. 6: I feel both the refreshing flavor and the creamy and sweetness of milk moderately, but the flavor of roasted tea is quite weak

  According to the above sensory evaluation, the packaged milk-containing roasted tea beverage described in the Examples had a balance between the flavor of roasted and refreshed roasted tea and the flavor of creamy and sweet milk. In addition, when such a packaged milk-containing roasted tea drink is drunk together with Japanese confectionery (Shantou), the taste of Japanese confectionery can be washed away and the mouth can be refreshed without disturbing the taste of Japanese confectionery. It was.

[Precipitation evaluation]
Using a low temperature incubator IL800 manufactured by Yamato Kagaku Co., Ltd., a heat cycle test was conducted on the packaged milk-containing roasted tea beverage obtained as described above. Specifically, after standing at 5 ° C. for 24 hours and then standing at 45 ° C. for 24 hours as one cycle, this is performed for 7 cycles (total 14 days), and whether or not precipitation occurs at the bottom of the beverage and The degree of precipitation that occurred was visually confirmed and evaluated according to the following evaluation criteria.
(Evaluation criteria)
X: A lot of precipitation occurs.
○: Precipitation hardly occurs.

  The present invention has industrial applicability in the field of beverages, particularly in the field of containered milk-containing roasted tea beverages.

Claims (9)

The content of catechins is 20.0-55.0 mg / 100 g,
The content of gallic acid is 4.0 to 8.0 mg / 100 g,
The protein content is 300.0-800.0 mg / 100 g,
The lipid content is 25.0 to 700.0 mg / 100 g,
The ratio of the content of the catechins to the content of the protein is 3.00 × 10 ^{−2 to} 7.00 × 10 ⁻² .
Container-packed milk-containing roasted tea beverage. The ratio of the content of the catechins to the content of the gallic acid is 3.5 to 8.0.
The packaged milk-containing roasted tea beverage according to claim 1. The ratio of the protein content to the lipid content is 1.0 to 13.0.
The container-packed milk-containing roasted tea beverage according to claim 1 or 2. The lipid content is 100 to 500 mg / 100 g.
The container-packed milk containing roasted tea drink of any one of Claims 1-3. the pH is 6.0-7.5,
The container-packed milk containing roasted tea drink of any one of Claims 1-4. Brix is 4.0-13.0,
The packaged milk-containing roasted tea beverage according to any one of claims 1 to 5. An extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0;
The tea extract and milk components are mixed so that the ratio of the content of catechins to the content of proteins is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2, and milk-containing roasted tea A mixing step of preparing a beverage,
The milk component includes at least two kinds of milk, skim milk powder, and whole milk powder,
A method for producing a containerized milk-containing roasted tea beverage. An extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0;
The tea extract and milk components are mixed so that the ratio of the content of catechins to the content of proteins is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2, and milk-containing roasted tea A mixing step of preparing a beverage,
The milk component includes at least two kinds of milk, skim milk powder, and whole milk powder,
A method for suppressing precipitation of roasted tea beverages containing packed milk. An extraction step of preparing a tea extract in which the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0;
The tea extract and milk components are mixed so that the ratio of the content of catechins to the content of proteins is 3.00 × 10 ^{−2 to} 7.00 × 10 ^−2, and milk-containing roasted tea A mixing step of preparing a beverage,
The milk component includes at least two kinds of milk, skim milk powder, and whole milk powder,
In the mixing step, the content of catechins contained in the milk-containing roasted tea beverage is 20.0 to 55.0 mg / 100 g, and the content of gallic acid is 4.0 to 8.0 mg / 100 g. Yes, the protein content is 300.0-800.0 mg / 100 g, and the lipid content is 50.0-700.0 mg / 100 g.
A method for improving the balance between tea taste and milk taste of roasted tea beverages containing packed milk.