JP2022034602A - Instant black tea beverage and its production method - Google Patents

Abstract

To provide an instant black tea beverage, containing an acidulant with which the beverage can be in acidic condition, allowing tea polyphenols to be dissolved sufficiently even in cold water, and showing a clear, favorable blue without cloudiness.SOLUTION: An instant black tea beverage containing an acidulant is composed of 0.1-50.0 mass% of black tea extracts fulfilling following (A)-(B), (A) catechins, (B) caffeine at 4.0 mass% or less, (C) gallic acid, (D) tea polyphenols of 50 mass% or less, and (E) theaflavins of 0.01-3.0 mass%. When the instant black tea beverage is dissolved in water at a drinking concentration, its pH is 2-4. The ratio of the content of tea polyphenols (mg/100 mL) dissolved in cold water to the content of tea polyphenols (mg/100 mL) dissolved in hot water is 0.7 or more.SELECTED DRAWING: None

Description

Application for application of Article 30, Paragraph 2 of the Patent Act [Publishing 1] Published on the website of Mitsui Norin Co., Ltd. on August 20, 2019 [Publishing 2] Web of Mitsui Norin Co., Ltd. on August 20, 2019 Published on the site [Publishing 3] Published on the website of PRTIMES Co., Ltd. on August 26, 2019 [Publishing 4] Published on the website of PRTIMES Co., Ltd. on August 26, 2019 [Publishing 5] 2019 Published in the pamphlet "2019 AUTUMN Product Information" of Mitsui Norin Co., Ltd. in September [Publication 6] Published by Mitsui Norin Co., Ltd. nationwide on August 26, 2019 [Publishing 7] August 26, 2019 Published on Mitsui Norin Co., Ltd. website on Nitto Tea Product Information [Publishing 8] Published on Mitsui Norin Co., Ltd. website on August 26, 2019 [Publish 9] October 24, 2019 Published in the published Food Industry Newspaper [Publication 10] Published in the Food Newspaper published on September 9, 2019

The present invention relates to an instant black tea beverage (instant tea) containing an acidulant and a method for producing the same.

Convenience black tea beverages allow you to easily ingest beverages with complex tastes simply by dissolving the powder in hot water, etc., and with the diversification of consumers' tastes, instant black tea containing various fruit juices and fruit juice flavors. Many beverages are on the market.

Among the instant black tea beverages, fruit tea is produced by blending fruit juice powder and pericarp, or by blending fruit flavors. Of these, powdered fruit juice is generally blended, and at that time, an acidulant such as citric acid is blended in addition to acidulant components other than those derived from fruit juice in order to impart a more fruity taste, especially acidity. In many cases.

In addition, since the powder of instant black tea is dissolved in cold water or hot water, solubility is required above all. Especially when drinking with ice, there is a method of melting instant black tea beverage with hot water and then adding ice or cold water, but it is easier to dissolve by adding cold water directly, so solubility in cold water is a problem. It has become.
Further, the black tea component (tea polyphenol) contained in the instant black tea beverage has poor solubility and reacts with other components to cause lumps and precipitation, so that it is necessary to improve the solubility. When dissolved in cold water, the light blue becomes turbid more remarkably and precipitation is likely to occur.
Especially in acidic conditions, that is, in the scene where an instant black tea beverage containing an acidulant is drunk with ice, the problem that the black tea component in the instant black tea beverage is not sufficiently dissolved or the light blue becomes cloudy is more likely to occur. In addition, since the ingredients derived from black tea remain undissolved, it becomes easier to feel the roughness when drinking.

So far, as a method of increasing the solubility of instant black tea beverages in cold water, the content and mass ratio of catechin, caffeine, gallic acid, polyphenol, and teaflavin in black tea extract have been adjusted within a certain range. A black tea extract (Patent Document 1) that is less likely to cause cream down and has excellent solubility, black tea leaves are extracted with hot water to form an insoluble cream, and then the tea cream is mixed with black tea leaves to obtain an extract. , A method of mixing this extract with the first extract and concentrating and drying (Patent Document 2), a mixture of black tea and green tea leaves is co-extracted with hot water under 1 to 2 atmospheric pressure, and the obtained extract is obtained. Techniques such as a method for obtaining cold water-soluble black tea powder by concentration and drying (Patent Document 3) are disclosed. However, all of these are means for suppressing the formation of turbidity called cream down due to the binding of black tea polyphenols and caffeine, and the solubility of black tea beverages under acidic conditions (no precipitate, light blue). No mention is made of how to improve (no turbidity).

Japanese Unexamined Patent Publication No. 2009-159833 Japanese Unexamined Patent Publication No. 8-80158 Japanese Unexamined Patent Publication No. 7-194303

When black tea extract is used in powdered instant black tea beverages, it has good solubility in hot water, but its solubility is reduced under acidic conditions, especially in cold water. Remarkably, the generation of turbidity and insoluble matter causes a decrease in palatability. Since turbidity and insoluble matter are derived from the insolubilization of polyphenols contained in black tea, not only is it difficult to feel the astringency peculiar to black tea, but it is also a major obstacle to the stable enjoyment of the excellent physiological functionality of black tea polyphenols. turn into. Therefore, improving the solubility under cold water or acidic conditions has become a challenge for providing a wide range of beverages containing black tea extracts.
Therefore, an object of the present invention is to provide an instant black tea beverage containing an acidulant that can be subjected to acidic conditions, in which tea polyphenols are sufficiently dissolved even when dissolved in cold water, and the instant black tea beverage exhibits a preferable light blue color without turbidity. There is something in it.

The present inventors have studied diligently to solve the above problems, and as a result, the content or the content ratio of catechins, theaflavins, caffeine, tea polyphenols and gallic acid, which are the compositions of black tea extract. It has been found that the addition of a black tea extract adjusted to a certain range can contribute to the improvement of solubility in cold water under acidic conditions, and the present invention has been completed.

That is, the present invention is as follows.
[1] In an instant black tea beverage containing an acidulant,
Add 0.1 to 50.0% by mass of black tea extract satisfying the following (A) to (E).
(A) Catechins (B) Caffeine 4.0% by mass or less (C) Gallic acid (D) Tea polyphenols 50% by mass or less (E) Theaflavins 0.01 to 3.0% by mass
Further, the pH when the instant black tea beverage is dissolved in water at a drinking concentration is 2 to 4, and the pH is 2 to 4.
An instant black tea beverage characterized in that the ratio of the amount of tea polyphenols (mg / 100 mL) when dissolved in cold water to the amount of tea polyphenols (mg / 100 mL) when dissolved in hot water is 0.7 or more.
[2] A claim that the black tea extract satisfies that [(D) tea polyphenol-((A) catechin + (C) gallic acid + (E) theaflavins)] / (D) tea polyphenol ≧ 0.82. Item 1. The instant black tea beverage according to Item 1.
[3] The instant black tea beverage according to claim 1 or 2, further comprising powdered fruit juice.
[4] The instant black tea beverage according to any one of claims 1 to 3, wherein the acidulant is citric acid and / or malic acid.
[5] In the method for producing an instant black tea beverage containing an acidulant,
The black tea extract adjusted to the following (A) to (E) was added so as to be 0.1 to 50.0% by mass (A) catechins (B) caffeine 4.0% by mass or less (C) gallic acid. Acid (D) Tea polyphenol 50% by mass or less (E) Theaflavins 0.01-3.0% by mass
Further, the acidulant is citric acid and / or malic acid.
When the instant black tea beverage was dissolved in water at a drinking concentration, the pH was 2 to 4, and the pH was 2 to 4.
A method for producing an instant black tea beverage, wherein the ratio of the amount of tea polyphenols (mg / 100 mL) when dissolved in cold water to the amount of tea polyphenols (mg / 100 mL) when dissolved in hot water is 0.7 or more.
[6] The black tea extract is characterized by adjusting [(D) tea polyphenol-((A) catechin + (C) gallic acid + (E) theaflavins)] / (D) tea polyphenol ≧ 0.82. The method for producing an instant black tea beverage according to claim 5.
[7] The method for producing an instant black tea beverage according to claim 5 or 6, wherein powdered fruit juice is further added.

According to the present invention, it is possible to provide an instant black tea beverage suitable for ingesting tea polyphenols more easily because the dissolution in cold water can be enhanced under acidic conditions.

Hereinafter, the present invention will be described in detail. Unless otherwise specified, "%" means mass%.

In the present invention, the instant black tea beverage means a powdered beverage before dissolution in a beverage that is dissolved in a liquid state using an aqueous medium such as water, hot water, or carbonated water. Further, the liquid beverage containing an instant black tea beverage means a liquid beverage in which the instant black tea beverage is dissolved in an aqueous medium.
The instant black tea beverage of the present invention can be obtained by mixing and homogenizing with other components described below in addition to the black tea extract, such as sugars, acidulants, powdered fruit juices, etc., to produce the instant black tea beverage of the present invention. A known method suitable for the above, for example, stirring and mixing with a ribbon mixer, rolling mixing with a turn blender, fluidized bed granulation, and the like can be appropriately selected, and the present invention is not limited thereto. Further, it may be granulated by a fluidized bed granulation means or the like.

The instant black tea beverages of the present invention include (A) catechins, (B) caffeine 4.0% by mass or less, (C) gallic acid, (D) tea polyphenols 50% by mass or less, and (E) theaflavins 0.01. By blending 0.1 to 5.0% by mass of black tea extract, which is ~ 3.0% by mass, hot water is used when the pH of the instant black tea beverage dissolved in water at a drinking concentration is 2 to 4. It is characterized in that the ratio of the amount of black tea polyphenol (mg / 100 mL) at the time of dissolving in cold water to the amount of black tea polyphenol (mg / 100 mL) at the time of dissolution is 0.7 or more.
Here, the hot water at the melting temperature has a temperature of 90 ° C to 100 ° C, and the cold water has a temperature of 0 to 10 ° C.
When calculating the ratio of the dissolved amount of the present invention, it is premised that no precipitation is observed in hot water and the solution is dissolved. Here, "dissolved" means that 5 to 10 g of an instant black tea beverage is placed in a container, 100 mL of hot water is added thereto, and the mixture is stirred for 20 seconds, and there is no visual precipitate and no turbidity in light blue. .. When measuring the actual amount of tea polyphenol dissolved, a part of the solution immediately after dissolution was taken out, and the concentration of tea polyphenol in the liquid after filtration was measured with a 0.45 μm filter to determine the amount of dissolution.
The ratio of the amount of tea polyphenols (mg / 100 mL) when dissolved in cold water to the amount of tea polyphenols (mg / 100 mL) when dissolved in hot water in the present invention is 0.7 or more, more preferably 0.9 or more, and more. It is preferably 0.95 or more. If it is less than 0.7, it may cause roughness during drinking.
Further, in the liquid beverage containing an instant black tea beverage, the concentration of tea polyphenol in the solution at the time of drinking is preferably 10 to 150 mg / 100 mL, more preferably 20 to 100 mg / 100 mL.

The pH at the time of drinking the instant black tea beverage of the present invention is the pH at room temperature when 5 to 10 g of the instant black tea beverage is dissolved in 100 mL of water, and the pH is preferably 2 to 4, preferably 2.5 to 3.5. More preferred. The pH can be adjusted to a predetermined pH by appropriately adding an acidulant or a salt thereof, which will be described later.

The instant black tea beverage of the present invention is a powdered black tea obtained by mixing a black tea leaf extract (so-called black tea extract) as a main raw material with sugars, acidulants, and powdered fruit juice.
The black tea extract used in the instant black tea beverage of the present invention is obtained by extracting one or more kinds of black tea leaves with warm water or hot water and drying the extract in powder form.
For example, the black tea extract described in Patent Document 1 may be appropriately used.

The tea extract in the present invention is a tea extract extracted from tea leaves with water, hot water, an organic solvent, a hydrous organic solvent, or the like, or a concentrated or dried product thereof as needed, which is instant. The blending amount of the tea extract in the powdered beverage is 0.1 to 50.0% by mass, preferably 0.2 to 30.0% by mass, and more preferably 0.4 to 10.0% by mass. , 0.5-5.0% by mass, more preferably.
It also contains (A) catechins, (B) caffeine, (C) gallic acid, (D) tea polyphenols and (E) theaflavins in black tea extract, and (B) 4.0% by mass of caffeine. Hereinafter, (D) tea polyphenols are 50% by mass or less, (E) theaflavins are 0.01 to 3.0% by mass, and [(D) tea polyphenols-((A) catechin + (C) gallic acid + ( E) Theaflavins)] / (D) Tea polyphenols are 0.82 or more, more preferably 0.85 or more. Further, it is preferably 0.95 or less, and more preferably 0.85 or more and 0.90 or less.

The (A) catechins in the tea extract are (±) -catechin, (-)-epicatechin, (-)-epigalocatechin, (±) -gallocatechin, (-)-epicatechin gallate, (-). -Catechin gallate, (-)-epigalocatechin gallate, (-)-gallocatechin gallate, and the total content of catechins is preferably 3% by mass or less, 0.01 to 2. 8% by mass is more preferable, and 0.05 to 2.1% by mass is further preferable.
The concentration of (B) caffeine in the black tea extract is 4.0% by mass or less, preferably 2.0% by mass or less, more preferably 1.0% by mass or less, still more preferably 0.01% by mass or less. Is.
The concentration of (C) gallic acid in the black tea extract is 0.1 to 1.0% by mass, preferably 0.1 to 0.5% by mass.
The concentration of (D) tea polyphenol in the black tea extract is preferably 50% by mass or less, more preferably 10.0% or more and 40.0% by mass or less, and more preferably 15.0 to 30.0% by mass. Here, the tea polyphenols are catechins ((±) -catechin (C), (-)-epigallocatechin (EC), (-)-epigallocatechin (EGC), (±)) present in fresh tea leaves and the like. -Gallocatechin (GC), (-)-Epigallocatechin gallate (ECg), (-)-Catechin gallate (Cg), (-)-Epigallocatechin gallate (EGCg), (-)-Gallocatechin gallate) (GCg) , These are oligomers formed by oxidative polymerization of polyphenol oxidase, which is an oxidizing enzyme (teacinencins, theaflavins, thealvidins, etc.), and the structure in which these components are complicatedly polymerized as fermentation progresses is uncertain. Also includes no compounds.
The amount of (E) theaflavins in the black tea extract is 0.001 to 3% by mass, more preferably 0.01 to 2.0% by mass, and further preferably 0.05 to 1.0% by mass. Here, theaflavins are red pigment components produced from catechins in the fermentation process of tea, and theaflavin 1 (theaflavin, TF1), theaflavin 2A (theaflavin-3-gallate, TF2A), theaflavin 2B (theaflavin-3'). -Theaflavin, TF2B) and theaflavin 3 (theaflavin-3,3'-theaflavin, TF3) are the main theaflavins, and the theaflavin-containing weight of the present invention can be determined by the sum of these quantified by HPLC. ..

The black tea leaves used as raw materials are leaves obtained from the Chinese species (var. Sinensis) and Assam (var. Assamica) of Camellia sinensis, which is an evergreen tree of the genus Camellia of the Theaceae family, or their hybrids. Examples include those made from stems through a fermentation process. For example, it may be from India, Sri Lanka, Indonesia, Kenya, China, or any other production area, or it may be any of leaf grade, broken braid, and other tea leaf grades. It should be noted that tea leaves are not used as a direct raw material at the time of production, but are adjusted so that the weights containing the components of (A) to (E) are desired values by using a commercially available black tea extract. Since the raw material is tea leaves, it is treated as the black tea extract of the present invention.

As a method for producing a black tea extract in the present invention, as a method for extracting raw tea leaves, known methods such as a batch type extraction method using a kneader or an extraction tank or a column type extraction method using an extraction tower or the like can be mentioned. Be done. The extraction conditions are appropriately selected depending on the type of raw tea leaves, the type of extractor, the flavor, etc. For example, 3 to 50 parts by mass of an extraction solvent may be used for 1 part by mass of raw tea leaves, and 4 to 4 to 30 parts by mass is preferable in terms of extraction efficiency, manufacturing cost, quality and the like. It is preferable to use water as the extraction solvent because there is no safety problem.

The extraction temperature of black tea leaves is not particularly limited, but is preferably 60 to 100 ° C, more preferably 80 to 100 ° C. The extraction time depends on the amount of the extraction solvent and the extraction temperature, but is preferably 30 seconds to 6 hours, preferably 3 minutes to 3 hours, and more preferably 4 minutes to 1 hour. During the extraction process, stirring is performed as necessary, and after the above extraction process, solid-liquid separation is performed by filtration or centrifugation using a cartridge filter, flannel, filter plate, filter paper, filter press using a filtration aid, etc. to extract tea. You just have to get the liquid. Further, in the extraction step, an antioxidant may be added in order to suppress the oxidation of the tea extract. Examples of the antioxidant include ascorbic acid, erythorbic acid, or metal salts thereof, which are recognized as food additives. Further, a concentrated tea extract or a dissolved tea extract on the market can also be used as a tea extract in that the starting material is tea leaves. In addition, the extract can be treated with tannase to prepare astringency and enhance storage stability. This treatment suppresses astringency and suppresses the generation of precipitates and turbidity during storage. As the conditions for the tannase treatment, a known method known conventionally may be used.

Further, as the black tea extract used for the instant black tea beverage of the present invention, a commercially available black tea extract may be used, for example, "Instant Tea RX-100" manufactured by Mitsui Norin Co., Ltd., Sato Food Industry Co., Ltd. Examples thereof include "black tea extract powder" manufactured by the company, and these may be further refined and used. It is also possible to mix and use each black tea extract or refined product so that the black tea component is within the range.

The black tea extract of the present invention may be further purified from the above black tea extract so as to obtain the effect of the invention.
There are several purification methods for controlling the content of each component derived from black tea, and these can be appropriately selected and used. For example, a known purification treatment means using an adsorbent such as minerals (active clay, diatomaceous earth, etc.), activated carbon, synthetic adsorbent resin, etc. can be mentioned. In the present invention, from the viewpoint of maintaining the original flavor of black tea, it is particularly preferable to carry out the refining treatment using activated carbon.
In the case of refining treatment using activated carbon, for example, granular charcoal, powdered charcoal, granular charcoal, crushed charcoal and the like can be used as the activated carbon, and the type thereof does not matter. The amount of activated carbon used is not particularly limited, but it is preferably added in an amount of 0.5 to 10% by mass, more preferably 1 to 5% by mass, based on the extract. The contact temperature with the activated carbon is not particularly limited, but is preferably 30 to 80 ° C, more preferably 35 to 60 ° C, and even more preferably 40 to 45 ° C. The contact time with the activated carbon is not particularly limited, but it is preferably about 30 to 60 minutes.
When purification treatment is performed using a synthetic adsorbent, the parent body of the synthetic adsorbent is styrene-based, styrenedivinylbenzene-based, acrylic-based, methacrylic-based, acrylic acid ester-based, amide-based, dextran-based, cellulose-based, and polyvinyl-based. Etc. can be used, regardless of the type. In the case of purification treatment using a synthetic adsorbent, the alkali-treated black tea extract may be used as it is.
Further, as such a commercially available product, black tea extract powder BCL manufactured by Mitsui Norin Co., Ltd. can be mentioned, and it can be used by adding it to the refined product so that the black tea component is within the range.

Further, as a method of pulverizing, the preparation solution prepared by the above method is concentrated as necessary, dextrin or the like is added as an excipient to the concentrated solution, and then spray drying or the like is used. It can be powdered.

The tea polyphenol in the instant black tea beverage of the present invention is preferably 0.1 to 1.3% by mass. The amount of tea polyphenols in the present invention means polyphenols quantified by the iron tartrate method. For example, use the iron tartrate absorptiometry described in "Seventh Edition Standard Tables of Food Composition in Japan 2015 (Seventh Edition) Analysis Manual / Explanation" (supervised by the Ministry of Education, Culture, Sports, Science and Technology, Kenjosha, published in February 2016). Can be done. The instant black tea beverage of the present invention contains polyphenols mainly derived from tea leaves and fruits.

In addition, in the components other than tea polyphenols in the instant black tea beverage of the present invention,
Catechins are 0.001 to 0.05% by mass, caffeine is 0.2% by mass or less, gallic acid is 0.0001 to 0.005% by mass, and theaflavins are 0.000005 to 0.05% by mass. Is preferable.

The fruit juice that can be blended in the instant tea beverage of the present invention is not particularly limited, and powdered fruit juices of various fruits such as apples, pears, plums, peaches, grapefruits, lemons, oranges, and other berries and grapes can be used. These can be used alone or in combination of two or more. In particular, powdered apple juice is preferable in the present invention.
Further, as a method for pulverizing the fruit juice, a known method can be appropriately selected, and for example, it can be powdered by spray drying, freeze drying or the like. Further, dextrin and the like can be blended as an excipient.

The blending ratio of the powdered fruit juice that can be blended in the instant black tea beverage of the present invention is not particularly limited, but is preferably 0.1 to 15% by mass, more preferably 0.5 to 10% by mass, and 1.0 to 7% by mass. % Is more preferable. The drinking concentration when dissolved in water is preferably 0.1 to 3% by mass, more preferably 0.2 to 1.2% by mass, still more preferably 0.3 to 0.8% by mass. If the blending ratio of the fruit juice is less than 0.1% by mass, the effect of the blended fruit juice is difficult to be felt, and if it exceeds 5% by mass, the ratio of the fruit juice is too high and the black tea feeling is lacking. It is preferable to appropriately adjust the blending ratio of the fruit juice according to the titer and properties of the fruit juice.

In the present invention, the acidulant includes organic acids (including salts thereof) such as citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, maleic acid, ascorbic acid, acetic acid and formic acid, and the flavor of the fruit juice selected. It is possible to select any one type or two or more types according to the above. Among these, it is more preferable to add citric acid and / or malic acid (including a salt thereof).

The blending ratio of the acidulant that can be blended in the instant black tea beverage of the present invention is not particularly limited, but is preferably 0.1 to 5% by mass, more preferably 0.5 to 0.3% by mass. The concentration at the time of drinking when dissolved in water is preferably 0.01% to 0.5%, more preferably 0.05 to 0.3%, still more preferably 0.08 to 0.2%. Further, an acidulant derived from fruit juice may be added.

From the viewpoint of flavor, the saccharides to be blended in the instant black tea beverage of the present invention preferably contain 50% by mass or more, preferably 60% by mass or more of saccharides with respect to the whole powdered beverage. The upper limit is usually 98% by mass. Here, examples of saccharides include monosaccharides such as glucose and fructose, disaccharides such as sucrose, maltose and lactose, granulated sugar, palatinose, trehalose, oligosaccharides, sugar alcohols and other water-soluble components showing sweetness.

Further, the instant black tea beverage of the present invention can be added with a flavor. The fragrance that can be used in the present invention may be liquid or powdery, and powdered fragrance is particularly preferable. Further, a fragrance with a fruit scent is preferable, and a fragrance such as a fruit flavor such as lemon, orange, apple, or peach can be mentioned, and a mixture of two or more kinds of fragrances may be used.

Further, the instant tea beverage of the present invention may contain antifoaming agents, thickening polysaccharides, sugars (dextrin, etc.), carbon dioxide gas, fragrances, coloring agents, dietary fiber, collagen, vitamins, minerals, if desired at the time of preparation. It may contain any food-acceptable ingredients such as amino acids, stabilizers, high-intensity sweeteners (artificial sweeteners), and salt. By appropriately selecting these optional components, the range of palatability can be expanded.

The packaging form of the instant tea beverage of the present invention is not particularly limited, and a large-capacity container such as a bag, bottle, can, or plastic bottle made of paper, plastic, aluminum, etc. is packed and weighed with a spoon. You may use it. In addition, it may be a package type for each cup. It is preferable that the material of the package has low oxygen / humidity permeability in order to maintain the quality of the instant black tea beverage, and it is more preferable to fill it with nitrogen gas. It is also possible to use powdered foods and drinks packed in a large capacity such as an aluminum bag in a cup-type vending machine, a dispenser, or the like.

When drinking the instant black tea beverage of the present invention, it is recommended to dissolve the instant black tea beverage in 100 mL to 150 mL of hot water (for example, 80 to 95 ° C.), but it may be sufficiently dissolved even if it is dissolved in cold water. can. The cold water used may be tap water, and commercially available mineral water or cold water from a water server can be used as it is. The temperature of the cold water is 10 ° C. or lower, and the solubility can be maintained even at 5 ° C. or lower. Further, ice may be added after melting, so that the light blue does not become turbid and reaggregation (precipitation) does not occur, and a clear light blue can be maintained.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the examples.

<Reference example>
The effects of temperature and pH during dissolution were investigated for a commercially available hot water extract of black tea (product name: instant tea RX-100, tea polyphenol concentration: 28.3%, manufacturer: Mitsui Norin). The melting temperature is hot water (melting temperature is about 95 ° C) and cold water (melting temperature is about 5 ° C), and anhydrous citric acid (product name: kuenoic acid (anhydrous), manufacturer: Kanto Chemical), respectively. To prepare an instant tea beverage adjusted so that the pH at the time of dissolution was around 3. The dissolution work was stirred with a spatula for 20 seconds (twice per second). In addition, the instant black tea beverages without the addition of citric acid were compared and evaluated under the conditions shown in Table 1. In the evaluation, five specialized panelists performed a sensory evaluation of the occurrence of precipitation and turbidity using the evaluation criteria shown below. In addition, the dissolution status of tea polyphenol immediately after dissolution was confirmed by the method shown below. The pH was confirmed at room temperature. These evaluations were comprehensively evaluated and expressed as ◎: excellent, 〇: good, △: acceptable, ×: impossible. Table 2 shows the conditions at the time of dissolution, the analysis results, and the evaluation results.

<Method of confirming solubility by sensory evaluation>
The evaluation in the sensory evaluation was carried out by visual evaluation by five specialized panelists who were trained in the identification of flavors and foreign substances offensive odors and the identification of their concentrations based on the criteria shown in Table 1. The evaluation points of the five panelists were averaged, and the results are shown in Table 2.

<Method of confirming the solubility of tea polyphenols>
A part of the solution immediately after dissolution was taken out and filtered with a disc filter (model number: HP045AN, manufacturer: Advantech Toyo) to recover the filtrate. For the sample solution in which this filtrate is appropriately diluted and mixed with methanol so that the final methanol concentration becomes 32%, "Standard Tables of Food Composition in Japan 2015 (7th revision) Analysis Manual / Explanation" (supervised by Ministry of Education, Culture, Sports, Science and Technology) , Kenjo Co., Ltd., February 2016), the concentration of tea polyphenol in the solution was measured by the iron tartrate absorptiometry described on pages 242 to 243. In addition, based on the obtained results, the ratio (tea polyphenol dissolution ratio) of the amount of tea polyphenol dissolved based on the tea polyphenol concentration under hot water dissolution conditions without pH adjustment was confirmed.

As shown in the results in Table 2, in the commonly used hot tea extract, precipitation and turbidity occur under acidic conditions and cold water dissolution conditions, and in particular, solubility under cold water dissolution conditions under acidic conditions. Was significantly reduced, and a clear precipitate due to undissolved residue was conspicuous. The amount of precipitate was particularly conspicuous in the solution containing a large amount of tea extract (Reference Example 8 and Reference Example 12), but when focusing on the dissolution ratio of tea polyphenol, the solution containing a small amount of tea polyphenol (Reference Example 4) was particularly conspicuous. It showed a low value, and it was confirmed that the tea polyphenol was insolubilized as a precipitate having a size that was difficult to visually confirm. From these results, it was found that there is a problem regarding solubility under acidic conditions and cold water conditions in a wide concentration range regardless of the blending amount of black tea extract.

<Test Example 1>
For various black tea extracts, an instant black tea beverage containing citric acid was prepared in the same manner as in the reference example, and the solubility under acidic conditions and cold water conditions was evaluated by the same method and criteria as in the reference example. The contents of the black tea extract used in this test are shown below. The polyphenol concentration of each test group was adjusted so that the compounding amount was approximately the same, and the concentration range was 3 (low concentration: tea polyphenol 10 mg / 100 mL, medium concentration: tea polyphenol 50 mg / 100 mL, high concentration: tea polyphenol 100 mg / 100 mL). Set in. In addition, the components in the black tea extract were measured by the methods shown below. Table 3 shows the test contents and results of low concentration, Table 4 shows the test contents and results of medium concentration, and Table 5 shows the test contents and results of high concentration.
In the table, (I) tea polyphenol is tea polyphenol at the time of hot water dissolution without pH adjustment (citric acid addition), and (II) tea polyphenol is hot water dissolution under acidic conditions (citric acid addition). The tea polyphenol of time, (III) tea polyphenol is a tea polyphenol at the time of dissolution in cold water under acidic conditions (addition of citric acid).

<Black tea extract>
-Black tea hot water extract (product name: instant tea RX-100, tea polyphenol concentration: 28.3%, manufacturer: Mitsui Norin), description in the table: RX-100
-Black tea extract CWS (tea polyphenol concentration: 15.6%, produced in India), black tea hot water extract treated with alkali to increase cold water solubility, description in the table: CWS
-Theaflavin high-purity refined product of black tea extract (product name: TF40, tea polyphenol concentration: 66.0%, manufacturer: Yakitsu Fisheries Chemical Co., Ltd.), description in the table: TF40
-Low caffeine-treated black tea extract (black tea extract powder BCL, tea polyphenol concentration: 25.2%, manufacturer: Mitsui Norin), description in the table: BCL
-Low caffeine-treated black tea extract (black tea extract, tea polyphenol concentration: 23.9%, prepared by the method described in JP-A-2009-159833, activated carbon-treated black tea extract), description in the table: BTP

<Catechin, caffeine, gallic acid (HPLC method)>
-Standard substances: catechins (EGCg, ECg, GCg, Cg, EGC, EC, GC, C, all of which are Mitsui Norin's own preparations), gallic acid (Kanto Chemical), caffeine (Kanto Chemical)
-Device: Alliance HPLC system (Waters)
-Column: Poroshell 120 EC-C18 (4.6 x 100 mm, particle diameter 2.7 μm, manufactured by Agilent)
-Column temperature: 40 ° C
Mobile phase: (A) 0.05% phosphate water / acetonitrile = 1000/25 (volume ratio), (B) methanol gradient conditions: 0 to 1 minute; (B) 0%, 1 to 11 minutes; ( B) 0-33%, 11-11.25 minutes; (B) 33-95%, 11.25-13.25 minutes; (B) 95%, 13.25-13.5 minutes; (B) 95 ~ 0%, 13.5-15.5 minutes; (B) 0%
・ Flow velocity: 1.5 mL / min
-Detection: UV 230 nm (catechins), 275 nm (gallic acid, caffeine)
・ Injection amount: 10 μL

<Measurement conditions for theaflavin (HPLC method)>
-Standard products: TF1, TF2A, TF2B and TF3 (all are Mitsui Norin's own products)
-Device: Alliance HPLC system (Waters)
-Column: CAPCELL PAK UG120 4.6 mm I. D. × 100 mm (particle diameter 3 μm, SHISEIDO)
-Column temperature: 25 ° C
Mobile phase: (A) Ultrapure water / Phosphoric acid = 100 / 0.05 (B) Acetonitrile / Ethyl acetate = 98.5 / 1.5
Radiant conditions: 0 to 13.3 minutes; (B) 19%, 13.3 to 26.6 minutes; (B) 19% to 23%, 26.6 to 29.6 minutes; (B) 50%, 29.6 minutes to 34.6; (B) 19%
・ Flow velocity: 1.5 mL / min
-Detection wavelength: 280 nm
・ Injection amount: 20 μL

<Measurement method of tea polyphenol (iron tartrate absorptiometry)>
Tea polyphenols were measured by the method described in "Standard Tables of Food Composition in Japan 2015 (7th revision) Analysis Manual / Explanation" (supervised by Ministry of Education, Culture, Sports, Science and Technology, Kenjosha, February 2016), pages 242 to 243.

As shown in the results of Tables 3 to 5, in addition to the general black tea extract (Comparative Example 7: hot water extract, RX-100), a cold water soluble extract of black tea (Comparative Example 8: CWS). And theaflavin high-purity refined product (Comparative Example 9: TF40), it was confirmed that at least one of turbidity and precipitation occurs under cold water dissolution conditions under acidic conditions. On the other hand, in the refined black tea extract (Example 5: BCL, Example 6: BTP) that satisfies the specific items of the present invention, turbidity and precipitation occur from low to high concentrations even under cold water dissolution conditions under acidic conditions. It was confirmed that there was no or very little outbreak. In addition, the dissolution ratio of cold water to hot water (tea polyphenol dissolution ratio (III) / (II) in the table) was 0.7 or more, and it was confirmed that tea polyphenol was sufficiently dissolved even in cold water.
When turbidity or precipitation did not occur during cold water dissolution under acidic conditions, the ratio of the amount of tea polyphenol dissolved based on the tea polyphenol concentration under hot water dissolution conditions without pH adjustment was 0. It was 62 to 0.79, and it was confirmed that the amount of insolubilization of tea polyphenol, which could not be visually confirmed, was small.

<Test Example 2>
For the mixture of black tea hot water extract instant tea RX-100 and black tea extract low caffeine-treated product BTP used in Test Example 1, an instant tea beverage containing citric acid was prepared in the same manner as in the reference example, and acidic conditions were prepared. The solubility under cold water conditions was evaluated by the same method and criteria as in the reference example. The mixing ratio of the black tea extract used in this test is shown below. The blending amount was adjusted so that the polyphenol concentration in each test group was a medium concentration (tea polyphenol 50 mg / 100 mL). In addition, the components in the black tea extract were measured by the method shown in Test Example 1. The test contents and results are shown in Table 6.

As shown in the results in Table 6, BTP, which showed easy solubility under the same conditions, was used in combination with the sparingly soluble black tea hot water extract Instant Tea RX-100, which had a precipitate in cold water dissolution under acidic conditions. In this case, it was confirmed that the content of the component satisfying the specific items of the present invention is less turbid and the amount of precipitation is reduced. In addition, when an easily soluble tea extract is used in combination, the ratio of the amount of tea polyphenol dissolved based on the tea polyphenol concentration under hot water dissolution conditions without pH adjustment is 0.7 or more, and cold water and heat are used. The dissolution ratio of water was 0.8 or more, indicating that the insolubilization of tea polyphenols when dissolved in cold water under acidic conditions was improved.

<Production Example> A production example of an instant black tea beverage containing powdered apple juice is shown below.
The black tea extract used in Example 2 was mixed with 1% by mass of BTP, 92% by mass of sucrose, 1% by mass of acidulants (citric acid and malic acid), 5% by mass of powdered apple juice, and 1% of fragrance to make an instant black tea beverage. Manufactured. When 9 g of the obtained instant black tea beverage was dissolved in 100 mL of cold water (5 ° C.) and the solubility was confirmed in the same manner as in the reference example, a liquid beverage having no precipitate and no turbidity in light blue was obtained.

Claims (7)

In instant black tea beverages containing acidulants
Add 0.1 to 50.0% by mass of black tea extract satisfying the following (A) to (E).
(A) Catechins (B) Caffeine 4.0% by mass or less (C) Gallic acid (D) Tea polyphenols 50% by mass or less (E) Theaflavins 0.01 to 3.0% by mass
Further, the pH when the instant black tea beverage is dissolved in water at a drinking concentration is 2 to 4, and the pH is 2 to 4.
An instant black tea beverage characterized in that the ratio of the amount of tea polyphenols (mg / 100 mL) when dissolved in cold water to the amount of tea polyphenols (mg / 100 mL) when dissolved in hot water is 0.7 or more. Claim 1 that satisfies that the black tea extract is [(D) tea polyphenol-((A) catechin + (C) gallic acid + (E) theaflavins)] / (D) tea polyphenol ≧ 0.82. The listed instant tea beverages. The instant black tea beverage according to claim 1 or 2, further comprising a powdered fruit juice. The instant black tea beverage according to any one of claims 1 to 3, wherein the acidulant is citric acid and / or malic acid. In the method of manufacturing an instant black tea beverage containing an acidulant,
The black tea extract adjusted to the following (A) to (E) was added so as to be 0.1 to 50.0% by mass (A) catechins (B) caffeine 4.0% by mass or less (C) gallic acid. Acid (D) Tea polyphenol 50% by mass or less (E) Theaflavins 0.01-3.0% by mass
Further, the acidulant is citric acid and / or malic acid.
When the instant black tea beverage was dissolved in water at a drinking concentration, the pH was 2 to 4, and the pH was 2 to 4.
A method for producing an instant black tea beverage, wherein the ratio of the amount of tea polyphenols (mg / 100 mL) when dissolved in cold water to the amount of tea polyphenols (mg / 100 mL) when dissolved in hot water is 0.7 or more. A claim characterized in that the black tea extract is adjusted to [(D) tea polyphenol-((A) catechin + (C) gallic acid + (E) theaflavins)] / (D) tea polyphenol ≧ 0.82. Item 5. The method for producing an instant black tea beverage according to Item 5. The method for producing an instant black tea beverage according to claim 5 or 6, further comprising adding powdered fruit juice.