JP6325795B2 - Containerized tea beverage - Google Patents

Description

  The present invention relates to a packaged black tea beverage.

Reflecting growing health consciousness, the market for soy milk beverages is growing year by year. However, the sales channel is limited because paper containers account for 99%. The components of these soy milk beverages are defined by JAS standards. In the case of a soy milk beverage containing fruit juice, the soybean solid content is 2% or more, and in the case of other beverages, the soybean solid content is 4% or more. It is supposed to be. In any case, these soymilk drinks are required to improve their taste because of the blue odor and puffiness unique to soymilk.
On the other hand, the variety of tea beverages is also increasing, and various tea beverages are sold. In addition to the development of conventional mainstream straight tea, lemon tea, and milk tea, it is unique flavors and tasted tea beverages that have expanded due to this market expansion.
However, if the soybean solid content in the packaged black tea beverage is reduced so as not to be classified as a soy milk beverage category, the flavor of the soy milk becomes weak and unbalanced.

In Patent Document 1 below, dextrin is used in order to obtain a tea beverage with sufficient richness without affecting the taste and flavor of coffee-containing beverages and tea beverages themselves, while sugars are reduced. The inclusion is described. However, Patent Document 1 does not describe increasing the flavor of soy milk, and only describes an invention aimed at enhancing the rich taste of coffee and tea.
Further, in Patent Document 2 described below, by adding γ-cyclodextrin and β-cyclodextrin to a tea beverage, the astringency and off-taste of a tea beverage containing a high concentration of catechin are reduced, while the flavor is maintained. It is described.

JP 2012-115247 A JP 2006-180711 A

  In view of the above-mentioned background art, the present invention is a packaged black tea beverage having a soybean solid content of less than 4.0% by weight, which can sufficiently feel the flavor of soy milk and reduces the soy milk odor. It is a problem to provide a packaged black tea beverage excellent in the flavor balance containing soybean milk.

As a result of earnest research to solve the above-mentioned problems, the present inventor added the non-cyclic dextrin to the packaged black tea beverage having a soybean solid content of less than 4.0% by weight, thereby improving the flavor of soy milk. The present inventors have found that a containerized black tea beverage having an excellent flavor and flavor balance containing soy milk having high palatability is provided while being imparted. The flavor of soy milk as used in the present invention refers to the feeling of soy milk that is tasteful, rich, and has a favorable fragrance, and the soy milk odor is a fragrance that feels the unique blue odor and sourness of soy milk. Is the feeling of soy milk evaluated as undesirable.
1. A packaged black tea beverage containing soy milk and acyclic dextrin and containing less than 4.0% by weight of soybean solids.
2. 2. The container-packed black tea beverage according to 1, wherein the soybean solid content is 0.4 wt% or more and 3.5 wt% or less.
3. 3. The packaged black tea beverage according to 1 or 2, wherein the non-cyclic dextrin is contained in an amount of 0.1 to 4.0% by weight based on the packaged black tea beverage.
4). A method for enhancing the flavor of soy milk in a containerized black tea beverage by adding acyclic dextrin to the black tea extract together with a soy milk in which the soybean solid content is less than 4.0% by weight based on the container black tea beverage.
5. A soy milk flavor enhancer comprising an acyclic dextrin as an active ingredient.

  According to the present invention, a soy milk having a soy solid content of less than 4.0% by weight and capable of sufficiently feeling the flavor of black tea and soy milk and having a reduced soy milk odor can be obtained. A container-packed black tea beverage having an excellent balance of flavor and flavor can be provided.

The packaged black tea beverage of the present invention can be obtained by mixing black tea extract, soy milk, and acyclic dextrin as basic components.
Each component will be described below.
(Black tea extract)
In the present invention, the black tea extract that is the raw material of the packaged black tea beverage may be a black tea extract obtained by a known black tea extraction method.
For example, the black tea extract used in the packaged black tea beverage of the present invention can be made to have a more preferable aroma and taste by blending arbitrary tea leaves such as Darjeeling, Ceylon, Assam, Nilgiri. Also, bitterness and astringency can be reduced by volatilizing volatile components by reducing the pressure in the container containing the tea leaves or ventilating the container.
And it can obtain by well-known methods, such as extracting the tea leaves of black tea over 5 to 30 minutes with warm water (40 degreeC-100 degreeC). At that time, a black tea extract may be obtained by a method such as stirring extraction, or the extraction may be performed in a non-oxidizing atmosphere such as a nitrogen atmosphere.
It is preferable to set it as 5-70 mass times with respect to the tea leaf of black tea as the quantity of warm water at this time. At this time, ascorbic acid or the like may be added to the warm water in advance.
Also, instead of using the black tea extract obtained in the above process as it is, adopting or using a black tea extract obtained by dissolving a powder obtained by drying the black tea extract once in water. You can also.
Bitterness or astringency can be removed from the black tea extract by distilling, concentrating or bubbling the black tea extract thus obtained.

(Soy milk)
The soy milk used in the present invention may be soy milk obtained by a generally known production method.
For example, soy milk may be obtained by a method in which soybean is soaked in water and then ground, and this is heated at about 100 ° C. for 3 to 5 minutes to prepare a heated squeeze that separates okara.
Moreover, although the method by the raw squeezing which said heating temperature was 30-50 degreeC is also known, the method by the above-mentioned hot squeezing is preferable at the point that a solid content yield is high, Soy milk obtained in this way The solid content concentration is 8 to 12% by weight.
The soy milk mixed with the black tea extract may be so-called soy milk with no component adjustment, that is, soy milk with a soy solid content of 8% or more as defined in JAS (Japan Agricultural Standards), and vegetable oil or sugar may be added to the soy milk. The component prepared soymilk, which may be 6% or more of soymilk.
If it does not contain fruit juice, if the solid content is 4.0% by weight or more, the beverage may be classified as a soy milk beverage, which may be difficult to display as a tea beverage, and the flavor of the soy milk may be too strong. There is.
Therefore, in the present invention, soy milk is mixed with the packaged black tea beverage so that the soybean solid content is less than 4.0% by weight, preferably the soybean solid content is 3.5% by weight or less, more preferably 3.0%. % By weight or less, more preferably 2.0% by weight or less. Even if it is a relatively small amount of less than 4.0% by weight, the effect of enhancing the flavor of soy milk, which is the effect of the present invention, is exhibited, and a sufficient flavor of soy milk can be felt. And it is preferable that the density | concentration of the mixed soybean solid content is 0.4 weight% or more.

(Acyclic dextrin)
The acyclic dextrin used in the present invention is a substance obtained by hydrolyzing starch by acting amylase or the like.
Examples of such acyclic dextrin include Max 1000 (weight average molecular weight: 2,000, manufactured by Matsutani Chemical Industry Co., Ltd.), Paindex (registered trademark) # 1 to # 100 (weight average molecular weight: 2,300 to 8,500, Matsutani Chemical Industries, Ltd.) Co., Ltd.), Foodtex (registered trademark) (weight average molecular weight: 9,300, manufactured by Matsutani Chemical Industry Co., Ltd.), Nipodex (weight average molecular weight: 1,000-6,000, manufactured by Sanei Saccharification Co., Ltd.), Kokumigen (weight average molecular weight: 2,000, Sanei saccharification) NSD-L (weight average molecular weight: 4,000, manufactured by Sanei Saccharification Co., Ltd.), Diadex # 800 (weight average molecular weight: 4,500, manufactured by Sanei Saccharification Co., Ltd.), NSD # 700 (weight average molecular weight: 8,000, Sanei Saccharification Co., Ltd.) ), U-2 (weight average molecular weight: 10,000, manufactured by Sanei Saccharification Co., Ltd.), Amicol (registered trademark) No. 1-10 (weight average molecular weight: 1,000-26,000, manufactured by Nissho Chemical Co., Ltd.), NSD # 100 (weight) (Average molecular weight: 30,000, manufactured by Sanei Saccharification Co., Ltd.), NSD # 300 (weight average molecular weight: 17,000, Saccharification), NSD # 500 (weight average molecular weight: 13,000, manufactured by Sanei Saccharification Co., Ltd.), SPD (weight average molecular weight: 600, manufactured by Showa Sangyo), Sandec (registered trademark) # 30 (weight average molecular weight: 120,000, Sanwa Starch Kogyo Co., Ltd.), Sandec (registered trademark) # 70FN (Sanwa Starch Kogyo Co., Ltd.), TK-16 (weight average molecular weight: 910, Matsutani Chemical Co., Ltd.), TK-75 (Matsuya Chemical Co., Ltd.) ), Smart taste (manufactured by San-Eigen FFI Co., Ltd.) and the like.
As starch which is a raw material of these acyclic dextrins, it is preferable to select starch derived from tapioca, and starch derived from other plants can be used in combination. Specifically, the combination of tapioca and starch derived from sweet potato is used.
Furthermore, as DE value of acyclic dextrin, 5-25 are preferable, More preferably, it is 8-20. When the DE value of the non-cyclic dextrin is 5 to 25, the flavor of the soy milk of the soy milk-containing black tea beverage is enhanced, so that a balanced taste and flavor can be obtained. The DE value indicates the degree of degradation of dextrin, and is represented by DE value = {directly reducing sugar (as glucose) / solid content} × 100.

One or more of these acyclic dextrins can be blended in the packaged black tea beverage so as to be 0.1 to 4.0% by weight. By setting it as such a density | concentration, the flavor of soymilk can be obtained and the soymilk smell can be reduced. The acyclic dextrin can be added to the black tea extract after previously blended with the soy milk, or can be blended with the black tea extract separately from the soy milk.
Furthermore, a composition containing such an acyclic dextrin as an active ingredient may be used to enhance the flavor of soy milk.

(emulsifier)
The packaged black tea beverage of the present invention can contain an emulsifier. The emulsifier may be a normal emulsifier added to beverages, for example, sucrose fatty acid ester, modified lecithin, glycerin fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan acid One or more of fatty acid esters, propylene glycol fatty acid esters, lecithin, lysolecithin, stearoyl calcium lactate, polysorbate, yucca extract, saponin and the like can be used.

  Moreover, the thickening polysaccharide which can be added to the container-packed black tea beverage of the present invention may also be a normal thickening polysaccharide added to the beverage. As such a thickening polysaccharide, it is possible to use one or more of crystalline cellulose, gellan gum, pectin, carrageenan, guar gum, gum arabic, locust bean gum, alginate, xanthan gum, sodium carboxymethylcellulose, soybean polysaccharide, etc. it can.

  The packaged black tea beverage of the present invention includes an antioxidant, a fragrance, various ester agents, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, a preservative, a seasoning, and a sweetener in accordance with the black tea extract and soy milk. Additives such as acid adjusters, fruit juice extracts, pH adjusters such as heavy soda, and quality stabilizers can be used alone or in combination. Examples of the sweetener include sugar, glucose, fructose, isomerized liquid sugar, erythritol, glycyrrhizin, stevia, aspartame, sucralose, fructooligosaccharide, and galactooligosaccharide.

  The container used for the container-packed black tea beverage of the present invention is a molded container (so-called PET bottle or the like) made of a resin such as polyethylene terephthalate as a main component, a metal can, a metal foil, or a plastic film, as with a general beverage. It can be provided in a usual form such as a paper container, a bottle, etc. The container-packed black tea here means one that can be drunk without dilution.

  Moreover, the container-packed black tea drink of this invention is performed on the sterilization conditions defined by the Food Sanitation Law, for example, when it can heat-sterilize after filling a metal can. For those that cannot be sterilized by retort, such as PET bottles and paper containers, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method is adopted.

(Example A)
(Preparation of tea extract)
Extraction was performed from 70 g of tea leaves (Sri Lankan dimbra) at 90 ° C. for 15 minutes at an extraction ratio of 40 times. After solid-liquid separation, the black tea extract was cooled. After adding water to this black tea extract to prepare 2800 g, the amount of tannin was measured. The amount of tannin was 180 mg / 100 mL.
(Preparation of soy milk)
According to the formulation shown in Table 1, commercially available unadjusted soymilk (soybean solid content 9% or more) and an emulsifier were mixed, and heavy soda for pH adjustment was added. Thereafter, homogenization was performed, and the cooled product was used as a soy milk component.
(Preparation of tea drink with soy milk)
According to the formulation shown in Table 1, thickened polysaccharides and sugar dissolved in water or hot water were mixed, and 280 g of the black tea extract and the total amount of soymilk were added. For Examples 1-5, acyclic dextrin dissolved in water or hot water was added. After adding water to gauge up to 1L, retort cans are filled at high temperature and subjected to a retort sterilization treatment at 124.5 ° C. for 20 minutes, followed by containerized tea beverages containing soybean milk of Examples 1 to 5 and Comparative Examples 1 to 3. Was prepared.

The numerical values in Table 1 all indicate the tea leaves used per liter of packaged black tea beverage and the components contained therein.

In Table 2 shown below, the tea-like flavor and the soymilk-like flavor of the packaged black tea beverages obtained by the above Examples and Comparative Examples, and the overall evaluation results are shown.

The sensory evaluation was carried out by 10 trained panelists. The strength of black tea flavor and soy milk flavor of each sample was evaluated, and the balance of black tea flavor and soy milk flavor was evaluated as a whole.
Regarding the evaluation of the flavor of tea and soy milk, there are four levels: ◎: strong, ○: slightly strong, △: slightly weak, ×: weak,
The overall evaluation was divided into four stages: ◎: particularly good, ◯: good, △: normal, ×: bad.

According to Examples 1 to 5, the black tea beverage of the present invention had a particularly good balance between the overall black tea flavor and the soy milk flavor.
Specifically, according to Examples 1, 4 and 5, the flavor of both tea and soy milk is strong, and in Example 2 where the content of soy milk is low, the flavor of soy milk is high in the content of soy milk. In Example 3, the flavor of black tea remained slightly strong. This shows that the amount of soy milk used determines the strength of the flavor of soy milk, which affects the flavor of black tea.
Comparative Example 1 is the same as Example 4 except that acyclic dextrin is not used. When Example 4 and Comparative Example 1 are compared, by adding a non-cyclic dextrin that is not originally related to black tea flavor or soy milk flavor, the soy milk flavor becomes stronger, and the tea flavor is used as a packaged tea beverage containing soy milk. It can be seen that the balance of the soy milk flavor is particularly good.
This tendency is the same as in Comparative Example 2 in which the amount of heavy sow used for Comparative Example 1 is reduced, and the effect of Example 4 is also exhibited by including a non-cyclic dextrin. Further, according to Comparative Example 3 in which the amount of soy milk added to Comparative Example 2 was reduced, the soy milk-like flavor was weak and the balance between the tea-like flavor and the soy milk-like flavor was poor.
According to these results, according to the present invention, as shown in Examples 1 to 5 and Comparative Examples 1 to 3, a non-cyclic dextrin is added to a packaged beverage obtained by mixing black tea extract and soy milk. As a result, the flavor of soy milk becomes particularly strong, and it can be combined with the flavor of black tea to give an overall excellent flavor. From this, it can be seen that the acyclic dextrin functions as a flavor enhancer for soy milk.

(Example B)
(Preparation of tea extract)
A black tea extract was prepared by the same method as the black tea extract preparation method in Example A above.
(Preparation of soy milk)
According to the composition shown in Table 3, commercially available unadjusted soymilk (soybean solid content 9% or more) and an emulsifier were mixed, and heavy soda for pH adjustment was added. Thereafter, homogenization was performed, and the cooled product was used as a soy milk component.
(Preparation of tea drink with soy milk)
According to the formulation shown in Table 3, thickened polysaccharides and sugar dissolved in water or hot water were mixed, and 280 g of the black tea extract and the total amount of soymilk were added. Further, the dextrins shown in Table 4 (A to F are non-cyclic dextrins and G to J are cyclic dextrins) were dissolved in water or hot water, and then added so as to have the addition amounts shown in Table 4. After adding koucha flavor and water to gauge up to 1L, retort cans are filled at high temperature and subjected to retort sterilization treatment at 124.5 ° C. for 20 minutes. Examples 6-11 and Comparative Examples 4-8 containing containers A stuffed black tea beverage was prepared.

Dextrin A used: Sandeck # 70FN (Sanwa Starch Co., Ltd.)
B: NSD300 (manufactured by Sanei Sugar Chemical Co., Ltd.)
C: TK-75 (Matsuya Chemical Co., Ltd.)
D: Max 1000 (Matsuya Chemical Co., Ltd.)
E: Paindex # 2 (Matsuya Chemical Co., Ltd.)
F: Smart taste (manufactured by Saneigen FFI Corporation)
G: CAVAMAX (R) W6 Food (Cyclochem)
H: CAVAMAX (R) W7 Food (manufactured by Cyclochem)
I: CAVAMAX (R) W8 Food (Cyclochem)
J: Fiber Sol 2 (Matsuya Chemical Co., Ltd.)

Evaluation method Sensory evaluation was conducted by 6 trained panelists.
Comprehensive evaluation was performed according to the following criteria for the flavor of black tea, the flavor of soy milk, and the overall balance.
Overall rating: ◎ Particularly good ○ Good △ Normal × Bad

The soymilk black tea beverage of Comparative Example 4 to which no dextrin was added had a soymilk odor. The soymilk black tea beverages of Comparative Examples 5 to 8 to which cyclic dextrin was added had a pronounced bitterness derived from cyclic dextrin, and the flavor as a soymilk black tea beverage was not good.
On the other hand, the soy milk tea beverages of Examples 6 to 11 to which acyclic dextrin was added had a good balance between the flavor of black tea and the flavor of soy milk, and were delicious.
Especially, the soy milk tea drink of Examples 7-10 in which DE value of acyclic dextrin is in the range of 8-19 was excellent in comprehensive evaluation than the soy milk tea drinks of Examples 6 and 11 which are not so.

(Example C)
With respect to the soy milk black tea beverage having a better balance according to Example B above, further experiments were conducted by changing the amount of acyclic dextrin added. The results are shown in Table 5 below.

Evaluation method Sensory evaluation was conducted by 6 trained panelists.
A four-stage comprehensive evaluation was performed according to the following criteria for the flavor of black tea, the flavor of soy milk, and the overall balance.
Overall rating: ◎ Particularly good ○ Good △ Normal × Bad

  When dextrin D (Max 1000 (manufactured by Matsutani Chemical Co., Ltd.)) was added, good results were obtained when added to a concentration of 1 to 40 g / L in the soy milk tea beverage, and dextrin E (paindex # 2 ( Even when Matsutani Chemical Co., Ltd.) was added, the same tendency as dextrin D was observed.

(Example D)
The effect about Example 15 and 18 made into the favorable soy milk tea drink in the said Example C was clarified by performing the following evaluation through the comparison with Comparative Examples 4 and 10.
The results are shown in Table 6.

(+): The higher the score, the better.
(-): It represents that it is not so preferable that a score is high.

Evaluation method Sensory evaluation was carried out by 6 trained panelists.
The larger the value of the soy milk flavor and the black tea flavor, the better the effect, and the higher the value, the lower the soy milk odor and sweetness, the less effective the effect.
In Comparative Example 4 in which a non-cyclic dextrin is not added, the flavor of soymilk is slightly inferior and the soymilk odor is strong. Furthermore, since the flavor of black tea is inferior, the overall balance deteriorates.
According to Examples 15 and 18 in which the acyclic dextrin was blended in the soy milk tea beverage so as to be 20 g / L and 40 g / L, both the flavor of soy milk and the flavor of black tea were high, and the soy milk odor was suppressed. The overall balance was good.
Moreover, the comparative example 10 which mix | blended the non-cyclic dextrin with the soy milk tea drink so that it might be set to 60 g / L showed the flavor flavor of soy milk falling rather than Example 15 or 18. Although the flavor of black tea is good and the soy milk odor is low, the sweetness is strong and the overall balance is poor.

Claims (3)

Packaged black tea beverage containing soy milk and non-cyclic dextrin in non-cyclic dextrin content of 0.1 to 4.0% by weight and soy solid content of less than 4.0% by weight (but including milk and skim milk powder) do not do).   The container-packed black tea beverage according to claim 1, wherein the content of soybean solids is 0.4 wt% or more and 3.5 wt% or less.   A non-cyclic dextrin is added to the black tea extract together with soy milk in an amount so that the solid content of soybean is less than 4.0% by weight based on the packed tea beverage, and the packed black tea beverage (but not containing milk and skim milk powder) To enhance the flavor of soy milk.