JP7049839B2 - Powdered tea mixture and its manufacturing method - Google Patents

Description

The present invention relates to a powdered tea mixture and a method for producing the same, and a method for improving the dispersibility and flavor of the powdered tea mixture.

Tea has been popular all over the world since ancient times and is one of the most popular beverages in Japan.
Tea is classified into fermented tea, semi-fermented tea, non-fermented tea and the like according to the manufacturing method. The tea leaves include, for example, compressed tea such as Dancha and Mochicha, so-called powdered tea in a disjointed state, and powdered tea.

The method of extracting tea from tea leaves has also changed in various ways. For example, in old China and Japan, "Matcha", in which matcha (powdered tea) is made in a bowl, was common, and this form still remains as a tea ceremony. The current form of using teapots has been widespread for a long time, but nowadays, PET bottled green tea beverages are widely distributed, and the population of green tea beverages has increased significantly.

In recent years, the flavor and health of powdered tea such as matcha has attracted attention, and with the increase in the number of foreign tourists visiting Japan, many foods containing matcha have been put on the market. As for the above-mentioned PET bottle green tea beverages, those containing powdered tea such as matcha are widely distributed.
For powdered tea such as matcha, the process of processing the coated cultivated tea leaves, which are the raw material, into tencha crude tea in which the action of the oxidizing enzyme is deactivated, and the process of shaping, sorting, and drying the tencha crude tea are used. , It is manufactured by a complicated method including a step of processing into green tea and a step of crushing green tea with a stone mill or the like.

Due to the above-mentioned historical background, in recent years, powdered tea such as matcha has far more consumption added to and mixed with food than the consumption for tea ceremony made in a bowl, and will be registered as an intangible cultural property of Japanese food in the future. Coupled with this, not only domestic consumption but also overseas consumption is expected to increase.
Therefore, the quality required for powdered tea such as matcha is suitable for the conventional "tea ceremony", but when added or blended with food, it can be easily processed and the taste of powdered tea such as matcha can be obtained. The need for industrial powdered tea to be added to food is changing.

Regarding the improvement of the color tone and dispersibility of matcha, Patent Document 1 is a method for producing powdered tea which is dispersed in hot water and can be drunk, and is characterized by having a step of roasting and finely pulverizing tencha. A method for producing tea is disclosed. However, it is different from the original taste because it describes roasting tencha as a raw material, and it does not specifically disclose the improvement of dispersibility of powdered tea for food additives.
Further, Patent Document 2 discloses matcha in which tea leaves of No. 2 and subsequent teas are pulverized in stages so as to be sequentially reduced at room temperature and dry, and ultrafinely pulverized to a maximum particle size of 1 to 30 μm. No study has been made on improving the dispersibility of powdered tea for addition.

As described above, although powdered tea for food additives has clear problems of improving the dispersibility of powdered tea and maintaining the flavor, the technical hurdles are high and it has not been realized at present. be.

Japanese Unexamined Patent Publication No. 2014-207915 Japanese Unexamined Patent Publication No. 2002-281900

An object of the present invention is to provide a powdered tea having excellent flavor and excellent dispersibility in a solvent and a method for producing the same.

The present inventors have solved the problem by using a plurality of types of powdered tea having different average particle sizes in combination and adjusting the ratio of a plurality of types of powdered tea having different average particle sizes in preparing the powdered tea mixture. We found what we could do and came to complete the present invention.

That is, the present invention includes the following aspects.
[1] Powdered tea (powdered tea A) having an average particle size of 20.0 to 100.0 μm and
Contains powdered tea (powdered tea B) having an average particle size of 7.0 to 15.0 μm.
A powdered tea mixture characterized by a weight ratio of powdered tea A to powdered tea B of 1: 9 to 9: 1.
[2] The powdered tea mixture according to the above [1], wherein the weight ratio of the powdered tea A and the powdered tea B is 4: 6 to 6: 4.
[3] Powdered tea (powdered tea) having an average particle size of 7.0 to 15.0 μm, which contains powdered tea (powdered tea A) having an average particle size of 20.0 to 100.0 μm. B) Dispersibility improver
A dispersibility improving agent, characterized in that the weight ratio of powdered tea A and powdered tea B is 1: 9 to 9: 1.
[4] The dispersibility improver according to the above [3], wherein the weight ratio of the powdered tea A and the powdered tea B is 4: 6 to 6: 4.
[5] Powdered tea (powdered tea) having an average particle size of 7.0 to 15.0 μm, which contains powdered tea (powdered tea A) having an average particle size of 20.0 to 100.0 μm. B) is a flavor improver and
A flavor improving agent, characterized in that the weight ratio of powdered tea A and powdered tea B is 1: 9 to 9: 1.
[6] The flavor improving agent according to the above [5], wherein the weight ratio of the powdered tea A and the powdered tea B is 4: 6 to 6: 4.
[7] Powdered tea obtained by adding powdered tea (powdered tea A) having an average particle size of 20.0 to 100.0 μm to powdered tea (powdered tea B) having an average particle size of 7.0 to 15.0 μm. It ’s a method of making a mixture.
A method for producing a powdered tea mixture, which comprises adjusting the weight ratio of powdered tea A and powdered tea B to 1: 9 to 9: 1.
[8] The method for producing a powdered tea mixture according to claim 7, wherein the weight ratio of the powdered tea A and the powdered tea B is adjusted to 4: 6 to 6: 4.
[9] Powdered tea obtained by adding powdered tea (powdered tea A) having an average particle size of 20.0 to 100.0 μm to powdered tea (powdered tea B) having an average particle size of 7.0 to 15.0 μm. It is a method for improving the dispersibility of the mixture.
A method for improving the dispersibility of a powdered tea mixture, which comprises adjusting the weight ratio of powdered tea A and powdered tea B to 1: 9 to 9: 1.
[10] The method for improving the dispersibility of a powdered tea mixture according to claim 9, wherein the weight ratio of the powdered tea A and the powdered tea B is adjusted to 4: 6 to 6: 4.
[11] Powdered tea obtained by adding powdered tea (powdered tea A) having an average particle size of 20.0 to 100.0 μm to powdered tea (powdered tea B) having an average particle size of 7.0 to 15.0 μm. It ’s a way to improve the flavor of the mixture.
A method for improving the flavor of a powdered tea mixture, which comprises adjusting the weight ratio of powdered tea A and powdered tea B to 1: 9 to 9: 1.
[12] The method for improving the flavor of a powdered tea mixture according to the above [11], wherein the weight ratio of the powdered tea A and the powdered tea B is adjusted to 4: 6 to 6: 4.

According to the present invention, it is possible to provide a powdered tea mixture having excellent flavor and excellent dispersibility in a solvent and a method for producing the same.

(Powdered tea mixture)
The powdered tea mixture in the present invention refers to a mixture of crushed tea leaves made from tea as a raw material and crushed by a stone mill, a ball mill, a jet mill, or the like, and a plurality of crushed tea leaves having different average particle sizes. Therefore, in the powdered tea mixture in the present invention, crushed tea leaves having two or more different average particle diameters are used as raw materials, but the powdered tea A having a large average particle diameter and the powdered tea A having a small average particle diameter are used as raw materials. The ones are called powdered tea B for convenience.

The raw material for powdered tea in the present invention uses tea plant (tea tree, scientific name: Camellia sinensis) as a raw material, but the type, growing place, tea season, etc. are not particularly limited. More specifically, as the powdered tea in the present invention, for example, green tea, black tea, oolong tea, tencha and the like can be used. Tencha made from cultivated tea and tea crushed after being processed (high heat finish, etc.) so as not to leave fibers can be particularly preferably used.

The powdered tea mixture in the present invention has an average particle size of powdered tea (powdered tea A) having a large average particle size of 20.0 to 100.0 μm, and an average particle size of powdered tea (powdered tea B) having a small average particle size. The diameter is 7.0 to 15.0 μm.
The average particle size of the powdered tea A is preferably 20.0 μm to 100.0 μm, more preferably 20.0 μm to 60.0 μm, and even more preferably 20.0 μm to 55.0 μm. Most preferably, it is 20.0 μm to 50.0 μm.
The average particle size of the powdered tea B is preferably 7.0 μm to 15.0 μm, more preferably 7.0 μm to 13.0 μm, and most preferably 8.0 μm to 13.0 μm. ..
The average particle size of the raw tea used in the powdered tea mixture in the present invention can be appropriately adjusted within the range defined by the present invention by using the above-mentioned crushing means alone or in combination.

Further, in the powdered tea mixture in the present invention, the weight ratio of powdered tea A to powdered tea B is preferably 1: 9 to 9: 1, more preferably 2: 8 to 8: 2. It is more preferably 7 to 7: 3, and most preferably 4: 6 to 6: 4.
The weight ratio referred to here is based on the weight of each powdered tea blended as a raw material at the time of drying, and the dry weight ratio can be measured by a known method. Further, such a weight ratio can be appropriately adjusted within the range defined by the present invention based on the weight of each powdered tea blended as a raw material at the time of drying.

The average particle size of the powdered tea mixture in the present invention is not particularly limited, but is preferably 7.0 μm to 100.0 μm, preferably 8.0 μm to 80.0 μm, and 10.0 μm to 60. 0 μm is more preferable, 10.0 μm to 45.0 μm is particularly preferable, and 12.0 μm to 30.0 μm is most preferable.
The average particle size of the powdered tea mixture can be appropriately adjusted within the range specified by the present invention by adjusting the mixing ratio based on the average particle size of each powdered tea to be blended as a raw material.

Also, the powdered tea mixture in the present invention. The particle size of the above is preferably 0.2 μm to 500.0 μm, more preferably 0.3 μm to 400.0 μm, and particularly preferably 0.3 μm to 350.0 μm.

The mode diameter of the powdered tea mixture in the present invention is preferably 7.0 μm to 35.0 μm, more preferably 8.0 μm to 30.0 μm, and 9.0 μm to 25.0 μm. Is particularly preferable, and 10.0 μm to 20.0 μm is most preferable.
The mode diameter is a particle diameter channel having the largest appearance ratio, and is a value indicating a maximum value of distribution.

The median diameter of the powdered tea mixture in the present invention is preferably 8.0 μm to 30.0 μm, more preferably 10.0 μm to 28.0 μm, and particularly preferably 11.0 μm to 28.0 μm. It is preferably 13.0 μm to 27.0 μm, and most preferably 13.0 μm to 27.0 μm.

The mode diameter of the powdered tea A is preferably 5.0 μm to 100.0 μm, more preferably 7.0 μm to 90.0 μm, and particularly preferably 10.0 μm to 85.0 μm. , 18.0 μm to 80.0 μm, most preferably.
The mode diameter is the particle diameter channel having the largest appearance ratio, and is a value indicating the maximum value of the distribution.
The median diameter of the powdered tea A is preferably 8.0 μm to 60.0 μm, more preferably 15.0 μm to 55.0 μm, and particularly preferably 15.0 μm to 50.0 μm. Most preferably, it is 20.0 μm to 55.0 μm.
The median diameter is also expressed as D50, and is a value indicating a particle diameter in which the large particle diameter side and the small particle diameter side have the same amount when the particles are divided into two.

The mode diameter of the powdered tea B is preferably 9.0 μm to 35.0 μm, more preferably 10.0 μm to 30.0 μm, and particularly preferably 12.0 μm to 28.0 μm. Most preferably, it is 13.0 μm to 25.0 μm.
The median diameter is also expressed as D50, and is a value indicating a particle diameter in which the large particle diameter side and the small particle diameter side have the same amount when the particles are divided into two.
The median diameter of the powdered tea A is preferably 9.0 μm to 35.0 μm, more preferably 9.0 μm to 30.0 μm, and particularly preferably 9.0 μm to 20.0 μm. Most preferably, it is 9.0 μm to 15.0 μm.
The median diameter is also expressed as D50, and is a value indicating a particle diameter in which the large particle diameter side and the small particle diameter side have the same amount when the particles are divided into two.

(Dietary fiber content)
The powdered tea mixture in the present invention contains dietary fiber (insoluble dietary fiber and soluble dietary fiber), and the total amount (total amount) thereof is preferably 23 mg to 80 mg / 100 g, preferably 28 mg to 70 mg /. It is more preferably 100 g, further preferably 30 mg to 60 mg / 100 g, and most preferably 30 mg to 50 mg / 100 g.
The amount of dietary fiber in the powdered tea mixture can be adjusted by appropriately adjusting the mixing ratio of both while monitoring the amount of dietary fiber contained in powdered tea A and powdered tea B, or by adding dietary fiber separately. can. Further, the method for adding dietary fiber may be, for example, a commercially available dietary fiber or a granulated product containing dietary fiber obtained by granulating powdered tea A and powdered tea B, but is particularly limited. It's not a thing.

(Manufacturing method of powdered tea mixture)
The powdered tea mixture in the present invention is powdered tea (powdered tea A) having an average particle size of 20.0 μm to 100.0 μm and powdered tea (powdered tea B) having an average particle size of 7.0 μm to 15.0 μm. And by adjusting the weight ratio of powdered tea A and powdered tea B to 1: 9 to 9: 1. The mixing of powdered tea A and powdered tea B can be carried out by a known method, and the weight ratio of powdered tea A and powdered tea B can be carried out by the above-mentioned method.

(Method for improving dispersibility of powdered tea mixture)
One aspect of the present invention relates to a method for improving the dispersibility of a powdered tea mixture, wherein powdered tea (powdered tea A) having an average particle size of 20.0 μm to 100.0 μm has an average particle size of 7.0 μm. It can be achieved by adding to powdered tea (powdered tea B) having a size of about 15.0 μm and adjusting the weight ratio of powdered tea A to powdered tea B to 1: 9 to 9: 1.
The mixing of powdered tea A and powdered tea B can be carried out by a known method, and the weight ratio of powdered tea A and powdered tea B can be carried out by the above-mentioned method.
If the powdered tea B is put into a mixer or the like prior to the powdered tea A, the powdered tea B tends to adhere to the wall surface inside the mixer. Therefore, from the viewpoint of convenience of work, the powdered tea B is preceded by the powdered tea B. It is preferable to put tea A into a mixer or the like.

(Method of improving the flavor of powdered tea mixture)
One aspect of the present invention relates to a method for improving the flavor of a powdered tea mixture, wherein powdered tea (powdered tea A) having an average particle size of 20.0 μm to 100.0 μm has an average particle size of 7.0 μm or more. It is achieved by adding to powdered tea (powdered tea B) having a size of 15.0 μm and adjusting the weight ratio of powdered tea A to powdered tea B to 1: 9 to 9: 1.
The mixing of powdered tea A and powdered tea B can be carried out by a known method, and the weight ratio of powdered tea A and powdered tea B can be carried out by the above-mentioned method.
If the powdered tea B is put into a mixer or the like prior to the powdered tea A, the powdered tea B tends to adhere to the wall surface inside the mixer. Therefore, from the viewpoint of convenience of work, the powdered tea B is preceded by the powdered tea B. It is preferable to put tea A into a mixer or the like.

(Dispersibility improver)
One aspect of the present invention relates to a dispersibility improver for powdered tea (powdered tea B) having an average particle size of 7.0 μm to 15.0 μm, and has an average particle size of 20.0 μm to 100.0 μm. It is achieved by containing a certain powdered tea (powdered tea A) and adjusting the weight ratio of the powdered tea A to the powdered tea B to 1: 9 to 9: 1.
The mixing of powdered tea A and powdered tea B can be carried out by a known method, and the weight ratio of powdered tea A and powdered tea B can be carried out by the above-mentioned method.
The mixing of powdered tea A and powdered tea B can be carried out by a known method, and the weight ratio of powdered tea A and powdered tea B can be carried out by the above-mentioned method.
If the powdered tea B is put into a mixer or the like prior to the powdered tea A, the powdered tea B tends to adhere to the wall surface inside the mixer. Therefore, from the viewpoint of convenience of work, the powdered tea B is preceded by the powdered tea B. It is preferable to put tea A into a mixer or the like. In particular, when the powdered tea B is put into the mixer alone, the particles of the powdered tea B may adhere to each other to form a large number of particles (lumps). Therefore, in order to obtain more effective dispersibility, the above-mentioned It is preferable to adopt the charging procedure of.

(Flavor improver)
One aspect of the present invention relates to a flavor improving agent for powdered tea (powdered tea B) having an average particle size of 7.0 μm to 15.0 μm, and is a powder having an average particle size of 20.0 μm to 100.0 μm. It is achieved by containing tea (powdered tea A) and adjusting the weight ratio of powdered tea A to powdered tea B to 1: 9 to 9: 1.
The mixing of powdered tea A and powdered tea B can be carried out by a known method, and the weight ratio of powdered tea A and powdered tea B can be carried out by the above-mentioned method.
If the powdered tea B is put into a mixer or the like prior to the powdered tea A, the powdered tea B tends to adhere to the wall surface inside the mixer. Therefore, from the viewpoint of convenience of work, the powdered tea B is preceded by the powdered tea B. It is preferable to put tea A into a mixer or the like. In particular, when the powdered tea B is put into the mixer alone, the particles of the powdered tea B may adhere to each other to form a large number of particles (lumps). Therefore, in order to obtain more effective dispersibility, the above-mentioned It is preferable to adopt the charging procedure of.

(Food and drink)
The powdered tea mixture in the present invention can be blended into various foods and drinks. The types of food and drink are not particularly limited, but for example, dairy products such as milk, cream and yogurt, various milk drinks, various soft drinks, various alcoholic drinks, various breads, baked confectioneries such as cookies and biscuits, etc. Examples include pies and cakes, ice cream, pudding, custard cream, cookies such as azuki and white bean paste, vegetable fats and oils such as buns and rice cakes, gum, butter, and shortening margarine, jams, and chocolates.
Further, the dispersibility improver in the present invention can be suitably blended in various liquid foods and drinks and food raw materials. The types of liquid foods and drinks are not particularly limited, but for example, dairy products such as yogurt, various soft drinks, various alcohols, doughs for various breads (including liquids), baked confectionery doughs such as cookies and biscuits (including liquids). Liquid), egg liquids such as pudding and custard cream, and the like.
Further, the flavor improving agent in the present invention can be suitably blended in various foods and drinks. The types of food and drink are not particularly limited, but for example, milk products such as milk, cream and yogurt, baked goods such as bread, cookies and biscuits, pie cakes, ice cream, pudding, custard cream, azuki and white bean paste. Such as bean paste, buns and rice cakes, gum, jam, chocolate and the like can be mentioned.

Hereinafter, the present invention will be described in more detail based on the following examples and comparative examples.

<Test 1>
Prepare four types of tea ingredients, autumn / winter green tea, tencha (produced in Uji, Kyoto), roasted tea, and black tea (Japanese black tea), crush each with a ball mill (Retsch mixer mill MM400 Verder Scientific), and 80 mesh. It was sieved with a stainless steel mesh of No. 1 and visually confirmed the presence or absence of fibers.
In order to clarify that the presence of fibers contained in each raw tea does not affect the test, Tencha (produced in Uji, Kyoto) without fibers was used in the following tests. It has been confirmed that the same effect as that of Tencha (produced in Uji, Kyoto) can be obtained for any of the black teas (Japanese black teas).

<Test 2>
(Sample preparation)
Powdered tea A (Matcha from Uji, Kyoto) with an average particle size of 120.0 μm, 100.0 μm, 50.0 μm, 30.0 μm, 23.0 μm, 21.0 μm, 20.0 μm, 15.0 μm and an average particle size of 10 μm. Powdered tea B (Matcha from Uji, Kyoto) was mixed by 10 g each in the combination as shown in Table 1, and 20 g of each of the powdered tea mixtures to be used in Examples 1 to 6 and Comparative Examples 1 and 2 was prepared.

(Dispersity evaluation)
The obtained powdered tea mixtures of Examples 1 to 6 and Comparative Examples 1 and 2 were added to 500 g of pure water (viscosity 0.8 cP) stirred at 1200 rpm by 10 g each and dispersed for 30 seconds. After dispersion, the mixture was filtered through a 60 mesh stainless steel mesh, and the powdered tea mixture remaining on the mesh was collected.
The powdered tea mixture remaining on the mesh together with the stainless steel mesh was dried at 105 ° C. for 2 hours in a thermostat, and the residual amount was calculated by measuring the weight of the powdered tea mixture remaining on the dried mesh (after drying). Stainless mesh + powdered tea mixture (g) -stainless mesh before filtration (g)).
In addition, the residual amount was evaluated using the following evaluation items, and the presence or absence of lumps was visually confirmed and evaluated.
(Residual amount)
◯: The residual amount of the powdered tea mixture is less than 3.0%, which is good.
Δ: The residual amount of the powdered tea mixture is 3.0 to 5.0%, which is within the permissible range.
×: There is a problem because the residual amount of the powdered tea mixture exceeds 5%.

(Dama shape)
◯: The powdered tea mixture remaining on the mesh is not lumpy.
(A state in which it can be easily dispersed by additional stirring)
Δ: About half of the powdered tea mixture remaining on the mesh is lumpy.
(A state in which about half is easily dispersed if additional stirring is performed)
X: The powdered tea mixture remaining on the mesh is almost lumpy.
(A state in which it is not easily dispersed even if additional stirring is performed)

(Flavor evaluation)
The dispersion of the obtained powdered tea mixture was subjected to sensory evaluation according to the following evaluation items.
First, five trained panelists were sensualized with the dispersion of the powdered tea mixture, which was the control, and the following evaluation items were regarded as common recognition. After that, Examples 1 to 6 and Comparative Examples 1 and 2 were evaluated.
The control is a powdered tea mixture in which 10 g of powdered tea (Matcha produced in Uji, Kyoto) having an average particle diameter of 15 μm is forcibly dispersed in 500 g of pure water using a high-pressure homogenizer (manufactured by Microtech Nithion) for 1 minute. Dispersion solution was used.

(Tongue texture)
◯: The smoothness is about the same as that of the control, which is good.
Δ: There is some roughness compared to the control, but it is within the permissible range.
×: Compared to the control, there is obviously more roughness and there is a problem.

(Taste of powdered tea)
◯: The taste (concentration) of powdered tea is as strong as that of the control, which is good.
Δ: The taste (concentration) of powdered tea is slightly weaker than that of the control, but it is within the permissible range.
×: Compared to the control, the taste (concentration) of powdered tea is considerably weaker, which is problematic.

(Comprehensive evaluation)
⊚: All the above 4 items are “○”, which is extremely good. This issue has been resolved.
◯: Two or more of the above four items are “○” and there is no “×”, which is good. This issue has been resolved.
X: There is one or more "x" in the above four items, or one or less "○". There is a problem and this issue has not been resolved.

<Test 3>
Powdered tea with average particle size of 5.0 μm, 7.0 μm, 10.0 μm, 12.0 μm, 15.0 μm and 20.0 μm (Matcha from Kyoto Uji) and powdered tea with average particle size of 23.0 μm (Kyoto Uji) Matcha) was mixed in a combination as shown in Table 2 in an amount of 10 g each to prepare a powdered tea mixture to be used in Examples 7 to 14 and Comparative Examples 3 and 4.
The evaluation of dispersibility and the evaluation of flavor were carried out in the same manner as in Test 2.

From the results of Tests 1 to 3, by mixing the powdered tea mixture having an average particle size of 20.0 to 100.0 μm and the powdered tea mixture having an average particle size of 7.0 to 15.0 μm, the dispersibility and flavor are good. It was shown that a dispersion of powdered tea mixture was obtained.
In particular, by mixing a powdered tea mixture having an average particle size of 23.0 to 30.0 μm and a powdered tea mixture having an average particle size of 10.0 to 12.0 μm, the powdered tea mixture having extremely good dispersibility and flavor can be dispersed. It was shown that a liquid was obtained.

<Test 4>
From the results of Tests 1 to 3, powdered tea with an average particle size of 20.0 to 100.0 μm (hereinafter referred to as powdered tea A) and powdered tea with an average particle size of 7.0 to 15.0 μm (hereinafter referred to as powdered tea B). ) Was shown to obtain a dispersion of a powdered tea mixture having good dispersibility and flavor. However, in order to clarify the optimum mixing ratio of powdered tea A and powdered tea B, Test 4 Went.
23.0 μm powdered tea was prepared as powdered tea A, and 10.0 μm powdered tea was prepared as powdered tea B, and mixed so as to have the blending ratios as shown in Table 4.
The evaluation of dispersibility and the evaluation of flavor were carried out in the same manner as in Test 2 and Test 3.

From the results of Test 4, the dispersion ratio of the powdered tea A and the powdered tea B in the powdered tea mixture is 6: 4 to 4: 6, so that the dispersion liquid of the powdered tea mixture having extremely good dispersibility and flavor can be obtained. It was shown to be obtained.

<Test 5>
Further, as Test 5, a mixture of powdered tea A (23.0 μm) and powdered tea B (10.0 μm) in each solvent of milk, fresh cream, vanilla ice and white chocolate, powdered tea A only, powdered tea B only. The results of improving the dispersibility and evaluating the flavor are shown in Tables 5 to 8.
In Table 5 below, the solvent for dissolving the powdered tea mixture is changed to milk (viscosity 10 cP), in Table 6 below, the solvent for dissolving the powdered tea mixture is changed to fresh cream (viscosity 100 cP), and Table 7 below is for powdered tea. The solvent for dissolving the mixture was changed to vanilla ice cream (viscosity 500 cP), and Table 8 below changed the solvent for dissolving the powdered tea mixture to white chocolate (viscosity 3000 cP).
The dispersibility evaluation and the flavor evaluation were carried out in the same manner as in Tests 2 to 4, but the dispersion liquid of the powdered tea mixture of the controls (Reference Examples A1 to A4 and Reference Examples B1 to B4) in the flavor evaluation was used. As for the solvent, milk, fresh cream, vanilla ice cream or white chocolate was used according to the solvent of Tests 5 to 8.
Further, the residual amount of the powdered tea mixture tended to be larger than that of Tests 2 to 4 because the solid content of each solvent was slightly adhered after drying.

（牛乳５００ｇに分散、溶媒粘度１０ｃＰ）

(Dispersed in 500 g of milk, solvent viscosity 10 cP)

（生クリーム５００ｇに分散、溶媒粘度１００ｃＰ）

(Dispersed in 500 g of fresh cream, solvent viscosity 100 cP)

（バニラアイスクリーム５００ｇに分散、溶媒粘度５００ｃＰ）

(Dispersed in 500 g of vanilla ice cream, solvent viscosity 500 cP)

（ホワイトチョコレート５００ｇに分散、溶媒粘度３０００ｃＰ）

(Dispersed in 500 g of white chocolate, solvent viscosity 3000 cP)

From the results of Tests 5 to 8, when powdered tea A having an average particle size of 20.0 to 100.0 μm and powdered tea B having an average particle size of 7.0 to 15.0 μm were mixed and added to various foods. It was also confirmed that a dispersion of a powdered tea mixture having good dispersibility and texture was obtained, suggesting that the powdered tea mixture of the present invention has improved dispersibility.

The present invention can provide a powdered tea mixture having excellent dispersibility, and can provide an industrial powdered tea mixture that is particularly suitable for food additive applications.

Claims (3)

Powdered tea (powdered tea A) having an average particle size of 20.0 to 100.0 μm and powdered tea (powdered tea B) having an average particle size of 7.0 to 15.0 μm are referred to as powdered tea A: Powdered Tea B = A method for producing a powdered tea mixture, which comprises mixing at a weight ratio of 1: 9 to 9: 1. The method for producing a powdered tea mixture according to claim 1, wherein the powdered tea A: powdered tea B is mixed at a weight ratio of 4: 6 to 6: 4. The method for producing a powdered tea mixture according to claim 1 or 2, wherein the powdered tea A is charged into a mixer, then the powdered tea B is charged into the mixer and mixed by the mixer .