JP7136879B2 - instant powdered tea - Google Patents

Description

The present invention relates to instant powdered tea.

In recent years, various beverages have been put on the market due to the diversification of consumer tastes and rising health consciousness. One of such tea beverages is instant powdered tea, which can be easily drunk by putting it in a container such as a cup and pouring hot water or the like without using a teapot or a teapot. Instant powdered tea is suitable for portability, and there are increasing opportunities to carry and drink instant powdered tea at workplaces, business trip destinations, travel destinations, and the like.

Conventionally, as instant powdered tea, for example, 0.5 to 0.5 of purified green tea extract obtained by purifying green tea extract in a mixed solution with a mass ratio of ethanol and water of 99/1 to 75/25 20.0% by mass and 0.01 to 10.0% by mass of hydroxycarboxylic acid or its lactone or salt thereof, and the content of non-polymer catechins is 0.5 to 15.0% by mass. As a result, the instant powdered beverage has a good flavor with reduced bitterness and astringent taste while containing a high concentration of non-polymer catechins, and can maintain the flavor and appearance stability for a long time even after being reduced to a beverage. (Patent Document 1), tea polyphenols, catechins and strictinin are included, and 70% by weight or more of the catechins are epi-catechins, despite the high concentration of tea polyphenols. , Instant powdered tea (Patent Document 2), which is excellent in the original flavor, taste and mouthfeel of tea and has both palatability and functionality, contains green tea extract, antioxidant, powdered tea and potassium, and contains potassium content By setting it to 0.8 to 5.6% by mass, the umami and aroma are sufficiently obtained at the time of drinking, the powder color and the water color at the time of drinking show a bright green color, and from the time of dissolution of the powder to the end of drinking. Instant green tea (Patent Document 3) and the like have been proposed in which powdered tea is less likely to sediment.

JP 2009-72188 A Japanese Patent Application Laid-Open No. 2008-306980 JP 2009-219411 A

The present inventor found that when instant powdered tea is reconstituted by pouring hot water or the like, the quality of the beverage differs depending on the type of water used. In particular, the inventors have found that when instant powdered tea is reconstituted with hard water and when it is reconstituted with soft water, there is a difference in appearance, etc., which affects the needs of providing uniform products to customers. .
To provide instant powdered tea which is hardly affected by the hardness of the water used and exhibits an appearance with reduced differences such as turbidity when reconstituted by pouring hot water or the like.

As a result of investigation in view of the above problems, the present inventors have found that by containing specific polyphenols, lipids and ascorbic acid or salts thereof, and controlling the amount of polyphenols and the mass ratio of lipids to the polyphenols within a specific range, hard water It was found that the difference in turbidity between the reduction using soft water and the reduction using soft water can be reduced.

That is, the present invention provides the following components (a) to (c);
(a) 5 to 15% by mass of one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof
(b) lipids, and
(c) providing an instant powdered tea containing ascorbic acid or a salt thereof and having a mass ratio of component (a) to component (b) [(b)/(a)] of 0.025 to 0.1; It is.

According to the present invention, it is possible to provide instant powdered tea that is not easily affected by the hardness of the water used and that exhibits an appearance with reduced differences such as turbidity when reconstituted by pouring hot water or the like.

The instant powdered tea of the present invention contains one or two or more polyphenols selected from flavonols, flavanones, flavanols and sugar addition products thereof as component (a). Flavonols include, for example, myricetin, quercetin, and kaempferol. Flavanones include, for example, hesperetin and narigenin. Examples of flavanols include non-polymer catechins and polymers thereof, and examples of polymers of non-polymer catechins include polymerized catechins such as procyanidin. Here, the term "non-polymer catechins" as used herein means non-gallates such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. The content of non-polymer catechins is defined based on the total amount of the above eight types. In addition, the non-polymer catechins should just contain at least 1 sort(s) among said 8 types.

On the other hand, sugar adducts refer to flavonols, flavanones, or flavanols that are aglycones in which sugars are glucosidically linked. The glucoside bond may be O-glycoside or C-glycoside, and is not particularly limited. Glycoside-linked sugars vary depending on the type of aglycon, but for example, monosaccharides such as glucose, galactose, rhamnose, xylose, arabinose and apiose; Sugars, trisaccharides such as gentiotriose, glucosylrutinose, glucosylneohesperidose, or mixtures thereof. Moreover, the saccharide adduct includes an aglycon to which a saccharide is added as described above, an aglycon to which a saccharide is further added, and a mixture thereof. A known method can be employed for the sugar addition reaction, and examples thereof include a method of glucosylating a flavonol sugar adduct by the action of a glycosyltransferase in the presence of a sugar compound. As a specific operating method, for example, International Publication No. 2006/070883 can be referred to.

Specific examples of flavonol sugar adducts include those obtained by adding sugars to aglycones such as kaempferol, quercetin or myricetin, such as isoquercitrin, rutin and quercitrin. Furthermore, isoquercitrin, rutin, and quercitrin to which a sugar is further added, such as isoquercitrin sugar adducts, rutin sugar adducts, and quercitrin sugar adducts. The isoquercitrin sugar adduct is, for example, a compound in which one or more glucose is α-1,4-linked to the glucose residue of isoquercitrin. is more preferred, and 1 to 7 are even more preferred.
Specific examples of flavanone sugar adducts include hesperetin, narigenin, and other aglycones to which sugars are added, such as hesperidin and naringin. Furthermore, hesperidin and naringin to which sugars are added, such as hesperidin sugar adducts and naringin sugar adducts. The hesperidin sugar adduct is, for example, a compound in which one or more glucose is α-1,4-linked to the rutinose residue of hesperidin. is more preferred.
Specific examples of flavanol sugar adducts include compounds described in JP-A-6-40883.

Among them, from the viewpoint of physiological effects, component (a) includes isoquercitrin, isoquercitrin sugar adducts, hesperidin, hesperidin sugar adducts, rutin, rutin sugar adducts, non-polymer catechins, and polymerized catechins, and one or more selected from isoquercitrin, isoquercitrin sugar adducts, hesperidin sugar adducts, non-polymer catechins, and polymerized catechins, or Two or more are more preferred, and non-polymer catechins are even more preferred.

The content of component (a) in the instant powdered tea of the present invention is 5 to 15% by mass, but is preferably 6% by mass or more from the viewpoint of increasing the concentration of polyphenols, physiological effects, and reducing differences in turbidity. , more preferably 7% by mass or more, more preferably 10.8% by mass or more, still more preferably 12% by mass or more, even more preferably 12.5% by mass or more, and preferably 14.5% by mass or less, 14% by mass % or less, more preferably 13.5 mass % or less, even more preferably 13.4 mass % or less, and even more preferably 13 mass % or less. The content range of component (a) in the instant powdered tea of the present invention is preferably 6 to 14.5% by mass, more preferably 7 to 14% by mass, and still more preferably 10.8%. 13.5% by mass, more preferably 12 to 13.4% by mass, and even more preferably 12.5 to 13% by mass. The content of component (a) can be measured by a method suitable for the type of instant powdered tea and the type of polyphenol. can be measured by a high performance liquid chromatography method, and flavanols can be measured by a ferrous tartrate method, a high performance liquid chromatography method, or the like. Specifically, it can be measured by the method described in Examples below. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

In addition, when the component (a) contains (a ¹ ) non-polymer catechins, the content of the component (a ¹ ) in the instant powdered tea of the present invention is adjusted to increase the concentration of the non-polymer catechins, From the viewpoint of effect and reduction of turbidity difference, it is preferably 5% by mass or more, more preferably 6% by mass or more, even more preferably 7% by mass or more, even more preferably 8% by mass or more, and 15% by mass or less. It is preferably 14.5% by mass or less, more preferably 14% by mass or less, even more preferably 13.5% by mass or less. The content range of component (a ¹ ) in the instant powdered tea of the present invention is preferably 5 to 15% by mass, more preferably 6 to 14.5% by mass, and still more preferably 7 to 15% by mass. 14% by mass, more preferably 8 to 13.5% by mass. The content of component (a ¹ ) can be measured by a method suitable for the type of instant powdered tea, for example, by high-performance liquid chromatography. Specifically, it can be measured by the method described in Examples below. In order to match the detection range of the instrument, the sample should be freeze-dried, or contaminants should be removed from the sample to match the resolution of the instrument. may be applied.

Further, in the instant powdered tea of the present invention, when the component (a) contains (a ¹ ) non-polymer catechins, the ratio of gallates in the non-polymer catechins is such that the flavor, physiological effect, and turbidity From the viewpoint of reducing the difference, 57% by mass or less is preferable, 56% by mass or less is more preferable, 55% by mass or less is even more preferable, 54% by mass or less is particularly preferable, 52% by mass or less is particularly preferable, and 10 % by mass or more is preferable, 20% by mass or more is more preferable, 30% by mass or more is still more preferable, 40% by mass or more is even more preferable, 45% by mass or more is particularly preferable, and 46.3% by mass or more is particularly preferable. . The range of such gallate ratio is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, still more preferably 30 to 55% by mass, and even more preferably 40 to 54% by mass. , particularly preferably 45 to 54% by mass, particularly preferably 46.3 to 52% by mass. Here, in the present specification, the term "percentage of gallates" refers to the mass ratio of the four gallates to the eight non-polymer catechins.

The instant powdered tea of the present invention contains lipids as component (b). Here, the term "lipid" as used herein refers to a substance measured by the method described in the Examples below, and includes, for example, neutral lipids such as monoglycerides, diglycerides, triglycerides, sterols and sterol esters, phosphatyl Phospholipids such as choline, phosphatylglycerol, phosphatylethanolamine, and phosphadylinositol, glycolipids such as monogalaxyldiglyceride and digalaxyldiglyceride, fatty acids such as palmitic acid, linoleic acid, and linolenic acid, wax esters, carotenoids, etc. can be mentioned. The lipid may be derived from the compounding ingredients or may be newly added.

The content of component (b) in the instant powdered tea of the present invention is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, and 0.33% by mass or more, from the viewpoint of reducing the difference in turbidity. is more preferably 0.35% by mass or more, and preferably 1.5% by mass or less, more preferably 1% by mass or less, still more preferably 0.8% by mass or less, and 0.7% by mass or less More preferably, 0.57% by mass or less is even more preferable. The content range of component (b) in the instant powdered tea of the present invention is preferably 0.25 to 1.5% by mass, more preferably 0.25 to 1% by mass, and still more preferably. is 0.3 to 0.8% by mass, more preferably 0.33 to 0.7% by mass, and most preferably 0.35 to 0.57% by mass. In addition, the analysis of the component (b) can be performed, for example, by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, for example, the method described in the examples below. can be mentioned.

The mass ratio [(b)/(a)] of component (a) and component (b) in the instant powdered tea of the present invention is 0.025 to 0.1. 0.027 or more is preferred, 0.028 or more is more preferred, 0.03 or more is more preferred, and 0.09 or less is preferred, 0.08 or less is more preferred, 0.05 or less is even more preferred, and 0.045 The following is more preferable, and 0.035 or less is even more preferable. Such a mass ratio [(b)/(a
)] is preferably 0.025 to 0.09, more preferably 0.02
5 to 0.08, more preferably 0.027 to 0.05, still more preferably 0.028 to 0.045, and most preferably 0.03 to 0.035.

Mass ratio [(b)/( ^{a 1}
)] is preferably 0.025 or more, more preferably 0.026 or more, still more preferably 0.028 or more, even more preferably 0.03 or more, and particularly 0.032 or more, from the viewpoint of reducing the difference in turbidity and preferably 0.2 or less, more preferably 0.15 or less, still more preferably 0.1 or less, even more preferably 0.09 or less, particularly preferably 0.08 or less, and 0.07 or less More particularly preferred, and 0.058 or less is even more preferred. The range of the mass ratio [(b)/(a ¹ )] is preferably 0.025 to 0.2,
More preferably 0.025 to 0.15, still more preferably 0.025 to 0.1, still more preferably 0.026 to 0.09, still more preferably 0.028 to 0.08 , more preferably 0.03 to 0.07, and even more preferably 0.032 to 0.058.

Furthermore, the instant powdered tea of the present invention contains ascorbic acid or a salt thereof as component (c). Component (c) may be L-form, D-form or racemate, but L-form is preferred.
From the viewpoint of reducing the difference in turbidity, the content of component (c) in the instant powdered tea of the present invention is
0.01% by mass or more is preferable, 0.05% by mass or more is more preferable, 0.1% by mass or more is still more preferable, and 1.7% by mass or less is preferable, 1% by mass or less is more preferable, and 0.5% by mass or more is preferable. % by mass or less is more preferable. The content range of component (c) in the instant powdered tea of the present invention is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, still more preferably 0.05% by mass. It is 1 to 0.5% by mass. In addition, when the component (c) is in the form of a salt, the content of the component (c) is a value converted into the amount of free acid. The content of component (c) can be analyzed by a commonly known method for analyzing ascorbic acid.

The mass ratio [(c)/(a)] between the component (a) and the component (c) in the instant powdered tea of the present invention is preferably 0.001 or more, and preferably 0.004, from the viewpoint of reducing the difference in turbidity. more preferably 0.006 or more, still more preferably 0.0135 or more, and preferably 0.1 or less, more preferably 0.05 or less, further preferably 0.03 or less, and 0.02 or less is more preferred. The range of the mass ratio [(c)/(a)] is preferably 0.001 to 0.1, more preferably 0.004 to 0.05, and still more preferably 0.006 to 0. .03, and even more preferably between 0.0135 and 0.02.

Mass ratio [(c)/( ^{a 1}
)] is preferably 0.001 or more, more preferably 0.004 or more, more preferably 0.006 or more, and preferably 0.1 or less, more preferably 0.05 or less, from the viewpoint of reducing the difference in turbidity , 0.03 or less is more preferable. The range of the mass ratio [(c)/(a ¹ )] is preferably 0.001 to 0.1, more preferably 0.004 to 0.05, still more preferably 0.006 to 0.03.

The mass ratio [(c)/(b)] between the component (b) and the component (c) in the instant powdered tea of the present invention is preferably 0.01 or more, and 0.1 from the viewpoint of reducing the difference in turbidity. more preferably 0.2 or more, more preferably 0.3 or more, and preferably 0.8 or less, more preferably 0.7 or less, further preferably 0.53 or less, and 0.48 or less Even more preferred. The range of the mass ratio [(c)/(b)] is preferably 0.01 to 0.8, more preferably 0.1 to 0.7, still more preferably 0.2 to 0. 0.53 or less, and more preferably 0.3 to 0.48.

The instant powdered tea of the present invention can also contain dextrin as component (d). As used herein, the term "dextrin" refers to a macromolecular compound in which various sugars are polymerized via glycosidic bonds, as well as monosaccharides. Glycosidic bonds may be chain-linked, cyclic-linked, or a mixture thereof. Examples of sugar linkage include 1,4-linkage, α-1,6-linkage, β-1,2-linkage, β-1,3-linkage, β-1,4-linkage, β-1,6-linkage, and the like. A single connection method or two or more connection methods may be used.

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

The content of component (d) in the instant powdered tea of the present invention is preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, and 60% by mass, from the viewpoint of reducing the difference in turbidity. % or more is particularly preferred, 62 mass % or more is particularly preferred, and 90
% by mass or less is preferable, 80% by mass or less is more preferable, 75% by mass or less is even more preferable, and 70% by mass or less is particularly preferable. The content range of component (d) in the instant powdered tea of the present invention is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, and still more preferably 50 to 75% by mass. , more preferably 60 to 75% by mass, and even more preferably 62 to 70% by mass. In addition, the analysis of the component (d) can be performed, for example, by an analysis method suitable for the situation of the measurement sample among commonly known measurement methods, for example, the method described in the examples below. can be mentioned.

The mass ratio [(d)/(b)] between the component (b) and the component (d) in the instant powdered tea of the present invention is preferably 40 or more, more preferably 50 or more, from the viewpoint of reducing the difference in turbidity. , more preferably 55 or more, even more preferably 100 or more, particularly preferably 110 or more, even more preferably 120 or more, and preferably 300 or less, more preferably 270 or less, further preferably 230 or less, and 200 or less More preferably, 180 or less is even more preferable. The range of the mass ratio [(d)/(b)] is preferably 40 to 300, preferably 50 to 270, more preferably 55 to 270, still more preferably 100 to 230. , more preferably 110-200, and even more preferably 120-180.

The instant powdered tea of the present invention can also contain gallic acid as component (e). Component (e) is mainly derived from the compounding ingredients, but may be newly added.

The content of component (e) in the instant powdered tea of the present invention is preferably 0.025% by mass or more, more preferably 0.03% by mass or more, and more preferably 0.035% by mass or more, from the viewpoint of reducing the difference in turbidity. is more preferably 0.59% by mass or less, more preferably 0.3% by mass or less, even more preferably 0.28% by mass or less, and particularly preferably 0.24% by mass or less. The content range of component (e) in the instant powdered tea of the present invention is preferably 0.025 to 0.59% by mass, more preferably 0.03 to 0.3% by mass, It is more preferably 0.035 to 0.28% by mass, and even more preferably 0.035 to 0.24% by mass. The content of component (e) can be measured by an analytical method suitable for the condition of the sample to be measured, among commonly known analytical methods for gallic acid. For example, it can be analyzed by a liquid chromatography method, and specifically, it can be analyzed by the method described in Examples below. In addition, at the time of measurement, appropriate treatment may be performed as necessary, such as removal of contaminants in the sample in order to match the resolution of the apparatus.

From the viewpoint of reducing the difference in turbidity, the mass ratio [(e)/(b)] of the component (b) and the component (e) in the instant powdered tea of the present invention is preferably 0.01 or more, and 0.04. 0.06 or more is more preferable, 2.5 or less is preferable, 2 or less is more preferable, and 1.5 or less is even more preferable. The range of the mass ratio [(e)/(b)] is preferably 0.01 to 2.5, more preferably 0.04 to 2, and still more preferably 0.06 to 1.5. is.

The instant powdered tea of the present invention can also contain caffeine as component (f). Component (f) is mainly derived from the compounding ingredients, but may be newly added.

The content of the component (f) in the instant powdered tea of the present invention is preferably 0.01% by mass or more, preferably 0.1% by mass or more, and 0.3% by mass or more from the viewpoint of reducing the difference in turbidity. More preferably 0.5% by mass or more, even more preferably 0.7% by mass or more, and preferably 2.2% by mass or less, more preferably 2% by mass or less, and further preferably 1.5% by mass or less It is preferably 1.2% by mass or less, more preferably 1.025% by mass or less, and even more preferably 1% by mass or less. The content range of component (f) in the instant powdered tea of the present invention is preferably 0.01 to 2.2% by mass, preferably 0.1 to 2% by mass, more preferably 0.3 to 1.5% by mass, more preferably 0.5 to 1.2% by mass, even more preferably 0.5 to 1.025% by mass, and even more preferably 0.7 ~1% by mass. In addition, the content of the component (f) can be measured by an analysis method suitable for the situation of the measurement sample among commonly known analysis methods for caffeine. For example, it can be analyzed by a liquid chromatography method, and specifically, it can be analyzed by the method described in Examples below. In addition, at the time of measurement, appropriate treatment may be performed as necessary, such as removal of contaminants in the sample in order to match the resolution of the apparatus.

The mass ratio [(f)/(b)] between the component (f) and the component (b) in the instant powdered tea of the present invention is preferably 0.1 or more, and 0.5 from the viewpoint of reducing the difference in turbidity. 1.1 or more is more preferable, 1.6 or more is still more preferable, 8 or less is preferable, 5 or less is more preferable, 3.4 or less is more preferable, and 3 or less is even more preferable. Such a mass ratio [(
The range of f)/(b)] is preferably 0.1 to 8, more preferably 0.5 to
5, more preferably 1.1 to 3.4, even more preferably 1.6 to 3.

Furthermore, the instant powdered tea of the present invention may optionally contain sweeteners, acidulants, antioxidants, flavors, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters, quality stabilizers and the like. One or two or more additives can be blended. It should be noted that the blending amount of these additives can be appropriately set within a range that does not hinder the object of the present invention.

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

The instant powdered tea of the present invention can be drunk, for example, after being diluted 30 to 150 times with water. Water is not particularly limited as long as it is drinkable, and examples thereof include tap water and natural water. Examples of the product form of the instant powdered tea of the present invention include, for example, packaging in a bottle or the like and measuring one cup with a spoon or the like when drinking, a cup type containing one cup, and one cup. It can be used as a product that is subdivided and packaged for each unit. Among them, from the viewpoint that the effect of the present invention can be easily enjoyed, it is preferable to subdivide and package each cup, and examples thereof include stick packaging and pillow packaging. The subdivided packaging can be packaged with a packaging material made of an aluminum-deposited film or the like, like general powdered beverages or powdered foods. In addition, the inside of the container and the inside of the packaging material may be filled with nitrogen gas, and the packaging material having low oxygen permeability is preferable from the viewpoint of quality maintenance. Also, the cup capacity is preferably 180 to 320 mL, and the content of the subdivided packaging can be appropriately set so as to match the cup capacity.

The method for producing the instant powdered tea of the present invention is not particularly limited, and components (a) to (c) may be mixed, and a plant extract containing component (a) may be used as component (a). In this case, a commercially available polyphenol preparation may be used instead of the plant extract. Moreover, when granulating, it is possible to manufacture by a normal granulating method.

Component (a), particularly component (a ¹ ), is abundantly contained in, for example, tea leaves. As tea leaves, for example, the genus Camellia, for example, C. sinensis var. sinensis (including Yabukita species), C. s
inensis var. assamica and hybrids thereof (Camellia sinensis). Tea leaves can be classified into unfermented tea, semi-fermented tea, and fermented tea according to the processing method. Examples of non-fermented tea include green tea such as sencha, bancha, tencha, kamairicha, stem tea, bar tea, and sprout tea. Semi-fermented teas include, for example, oolong teas such as Tieguanyin, Irotane, Ogonkatsura, and Wuyi rock tea. Further, fermented teas include black teas such as Darjeeling, Assam and Sri Lanka. One or two or more kinds of tea leaves can be used, and among them, green tea is preferable from the viewpoint of polyphenol content. As an extraction method, known methods such as stirring extraction and column extraction can be employed. Moreover, as a green tea extract, a commercially available product may be used, and examples thereof include “Polyphenon” manufactured by Mitsui Norin Co., Ltd., “Theafuran” manufactured by Itoen Co., Ltd., and “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd. Furthermore, as the green tea extract, a purified green tea extract may be used. Examples of purification methods include the methods described in JP-A-2004-147508, JP-A-2004-149416, JP-A-2007-282568, and the like.

In addition, in order to control the contents of the components (a), (b), (e) and (f) in the instant powdered tea, and their quantitative ratios, for example, hot water is brought into contact with the surface of the tea leaves, After extracting the tea leaves with water and separating the solid and liquid, the tea extract subjected to tannase treatment can be used if necessary. By adjusting the contact conditions (temperature, time, etc.) of the tea leaves with warm water, the extraction conditions (temperature, time, etc.), the tannase treatment conditions (concentration, time, etc.), etc., the components (a), Each content of (b), (e) and (f) and their ratio can be controlled. Here, the term "tannase treatment" as used herein refers to bringing a tea extract into contact with an enzyme having tannase activity. For treatment conditions, see, for example, Japanese Patent Application Laid-Open No. 2004-321105. can. The tannase treatment decomposes gallates of non-polymer catechins in the tea extract to liberate gallic acid.

Regarding the above embodiments, the present invention further discloses the following instant powdered tea or method.
<1>
the following components (a) to (c);
(a) 5 to 15% by mass of one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof
(b) lipids, and
(c) Instant powdered tea containing ascorbic acid or a salt thereof, wherein the mass ratio [(b)/(a)] of component (a) to component (b) is 0.025 to 0.1.

<2>
the following components (a) to (c);
(a) 5 to 15% by mass of one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof
(b) lipids, and
(c) Ascorbic acid or a salt thereof is contained, and the mass ratio of component (a) to component (b) [(b)/(a)] is adjusted to 0.025 to 0.1, and the instant powdered tea is made into hard water. A method for reducing the difference in turbidity between the reduction using soft water and the reduction using soft water.

<3>
Component (a) is preferably one or more selected from isoquercitrin, isoquercitrin sugar adducts, hesperidin, hesperidin sugar adducts, non-polymer catechins, and polymerized catechins. 1 more preferably selected from isoquercitrin, isoquercitrin sugar adducts, hesperidin sugar adducts, non-polymer catechins, and polymerized catechins
The instant powdered tea according to <1> or the reduction method according to <2> (hereinafter referred to as "instant powdered tea or reduction method"), which is a seed or two or more, more preferably non-polymer catechins is referred to as "instant powdered tea, etc.").
<4>
Component (a) comprises (a ¹ ) non-polymeric catechins and component (a ¹ ) is preferably catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin The instant powdered tea or the like according to <3> above, which is one or more, more preferably all eight, selected from catechin gallates.
<5>
The content of component (a) is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 12% by mass or more, and even more preferably 12.5% by mass or more. is preferably 14.5% by mass or less, more preferably 14% by mass or less, still more preferably 13.5% by mass or less, and even more preferably 13% by mass or less, the <1> The instant powdered tea or the like according to any one of <4>.
<6>
The content of component (a) is preferably 6 to 14.5% by mass, more preferably 7 to 14% by mass, still more preferably 12 to 13.5% by mass, still more preferably 12 The instant powdered tea or the like according to any one of <1> to <5>, wherein the content is 5 to 13% by mass.
<7>
The content of component (a) is preferably 6% by mass or more, more preferably 7% by mass or more, still more preferably 10.8% by mass or more, and even more preferably 12% by mass or more. , Especially preferably 12.5% by mass or more, preferably 14.5% by mass or less, more preferably 14% by mass or less, still more preferably 13.5% by mass or less, and still more The instant powdered tea or the like according to any one of <1> to <4>, which is preferably 13.4% by mass or less, and particularly preferably 13% by mass or less.
<8>
The content of component (a) is preferably 6 to 14.5% by mass, more preferably 7 to 14% by mass, still more preferably 10.8 to 13.5% by mass, still more preferably The instant powdered tea or the like according to any one of <1> to <4> and <7>, which is 12 to 13.4% by mass, more preferably 12.5 to 13% by mass.
<9>
Component (a) contains component (a ¹ ), and the content of component (a ¹ ) is preferably 5% by mass or more, more preferably 6% by mass or more, and still more preferably 7% by mass or more. more preferably 10.3% by mass or more, preferably 15% by mass or less, more preferably 14.5% by mass or less, still more preferably 14% by mass or less, and even more preferably The instant powdered tea or the like according to <4> above, wherein the content is 13.5% by mass or less.
<10>
Component (a) contains component (a ¹ ), and the content of component (a ¹ ) is preferably 5 to 15% by mass, more preferably 6 to 14.5% by mass, still more preferably 7 The instant powdered tea or the like according to <4> or <9> above, wherein the content is up to 14% by mass, more preferably 10.3 to 13.5% by mass.

<11>
Component (a) contains component (a ¹ ), and the content of component (a ¹ ) is preferably 5% by mass or more, more preferably 6% by mass or more, and still more preferably 7% by mass or more, It is particularly preferably 8% by mass or more, preferably 15% by mass or less, more preferably 14.5% by mass or less, still more preferably 14% by mass or less, and even more preferably 13.5% by mass. The instant powdered tea or the like according to <4>, wherein the content is mass% or less.
<12>
Component (a) contains component (a ¹ ), and the content of component (a ¹ ) is preferably 5 to 15% by mass, more preferably 6 to 14.5% by mass, still more preferably 7 The instant powdered tea or the like according to <4> or <11> above, wherein the content is up to 14% by mass, more preferably 8 to 13.5% by mass.
<13>
The proportion of gallate in component (a ¹ ) is preferably 57% by mass or less, more preferably 56% by mass or less, still more preferably 55% by mass or less, and even more preferably 54% by mass or less. , Especially preferably 52% by mass or less, preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, and even more preferably 40% by mass or more The instant powdered tea, etc., according to any one of <4> and <9> to <12>, which is particularly preferably 45% by mass or more, and particularly preferably 46.3% by mass or more .
<14>
The proportion of the gallate body in component (a ¹ ) is preferably 10 to 57% by mass, more preferably 20 to 56% by mass, even more preferably 30 to 55% by mass, still more preferably 40% by mass. to 54% by mass, particularly preferably 45 to 54% by mass, even more preferably 46.3 to 54% by mass, particularly preferably 46.3 to 52% by mass, above <4 > and the instant powdered tea or the like according to any one of <9> to <13>.
<15>
Component (b) is preferably one or more selected from neutral lipids, phospholipids, glycolipids, fatty acids, wax esters and carotenoids, more preferably monoglycerides, diglycerides, triglycerides, sterols and sterol esters. , phosphatylcholine, phosphatylglycerol, phosphatylethanolamine, phosphadylinositol, monogalaxyldiglyceride, digalaxyldiglyceride, palmitic acid, linoleic acid, linolenic acid, wax esters and carotenoids. The instant powdered tea or the like according to any one of <1> to <14> above.
<16>
The content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.33% by mass or more, and even more preferably 0.33% by mass or more. 35% by mass or more, preferably 1% by mass or less, more preferably 0.8% by mass or less, still more preferably 0.7% by mass or less, and even more preferably 0.57% by mass The instant powdered tea or the like according to any one of <1> to <15>, which is the following.
<17>
The content of component (b) is preferably 0.25 to 1% by mass, more preferably 0.3 to 0.8% by mass, still more preferably 0.33 to 0.7% by mass. , and more preferably 0.35 to 0.57% by mass, the instant powdered tea or the like according to any one of <1> to <16>.
<18>
The content of component (b) is preferably 0.25% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.33% by mass or more, and most preferably 0.33% by mass or more. 35% by mass or more, preferably 1.5% by mass or less, more preferably 1% by mass or less, even more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less The instant powdered tea or the like according to any one of <1> to <15> above, wherein the content is particularly preferably 0.57% by mass or less.
<19>
The content of component (b) is preferably 0.25 to 1.5% by mass, more preferably 0.25 to 1% by mass, still more preferably 0.3 to 0.8% by mass. , More preferably 0.33 to 0.7% by mass, and even more preferably 0.35 to 0.57% by mass, any one of <1> to <15> and <18> The described instant powdered tea and the like.
<20>
The mass ratio [(b)/(a)] of component (a) to component (b) is preferably 0.027 or more, more preferably 0.028 or more, and still more preferably 0.03 or more. is preferably 0.08 or less, more preferably 0.05 or less, and still more preferably 0.045 or less, the instant powder according to any one of <1> to <19> tea, etc.

<21>
The mass ratio [(b)/(a)] of component (a) to component (b) is preferably 0.027 to 0.08, more preferably 0.028 to 0.05, and further The instant powdered tea or the like according to any one of <1> to <20> above, which is preferably 0.03 to 0.045.
<22>
The mass ratio [(b)/(a)] of component (a) to component (b) is preferably 0.027 or more, more preferably 0.028 or more, and still more preferably 0.03 or more. is preferably 0.09 or less, more preferably 0.08 or less, still more preferably 0.05 or less, even more preferably 0.045 or less, and most preferably 0.045 or less. 035 or less, the instant powdered tea or the like according to any one of <1> to <19>.
<23>
The mass ratio [(b)/(a)] of component (a) to component (b) is preferably 0.025 to 0.09, more preferably 0.025 to 0.08, and further <1> to <19> and <21> The instant powdered tea or the like according to any one of 21>.
<24>
The mass ratio of component (a ¹ ) to component (b) [(b)/(a ¹ )] is preferably 0.025 or more, more preferably 0.026 or more, still more preferably 0.026 or more. 028 or more, more preferably 0.03 or more, particularly preferably 0.032 or more, preferably 0.1 or less, more preferably 0.09 or less, and still more preferably The instant powder according to any one of <4> and <9> to <23>, which is 0.08 or less, more preferably 0.07 or less, and even more preferably 0.058 or less. tea, etc.
<25>
The mass ratio [(b)/(a ¹ )] of component (a ¹ ) to component (b) is preferably 0.025 to 0.1, more preferably 0.026 to 0.09. , More preferably 0.028 to 0.08, still more preferably 0.03 to 0.07, and even more preferably 0.032 to 0.058, the above <4> and <9> The instant powdered tea or the like according to any one of <24>.
<26>
The mass ratio of component (a ¹ ) to component (b) [(b)/(a ¹ )] is preferably 0.025 or more, more preferably 0.026 or more, still more preferably 0.026 or more. 028 or more, more preferably 0.03 or more, particularly preferably 0.032 or more, preferably 0.2 or less, more preferably 0.15 or less, and still more preferably 0.1 or less, more preferably 0.09 or less, still more preferably 0.08 or less, still more preferably 0.07 or less, and even more preferably 0.058 or less The instant powdered tea or the like according to any one of <4> and <9> to <23>.
<27>
The mass ratio [(b)/(a ¹ )] of component (a ¹ ) to component (b) is preferably 0.025 to 0.2, more preferably 0.025 to 0.15. , more preferably 0.025 to 0.1, still more preferably 0.026 to 0.09, still more preferably 0.028 to 0.08, still more preferably 0.03 to 0 0.07, and more preferably 0.032 to 0.058.
<28>
The instant powdered tea or the like according to any one of <1> to <27> above, wherein component (C) is preferably L-isomer, D-isomer or racemic, more preferably L-isomer.
<29>
The content of component (c) is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, and preferably 1.7% by mass. The instant powdered tea or the like according to any one of <1> to <28> above, which is not more than 1% by mass, more preferably not more than 1% by mass, and further preferably not more than 0.5% by mass.
<30>
The content of component (c) is preferably 0.01 to 1.7% by mass, more preferably 0.05 to 1% by mass, still more preferably 0.1 to 0.5% by mass. , the instant powdered tea or the like according to any one of <1> to <29>.

<31>
The mass ratio [(c)/(a)] of component (a) to component (c) is preferably 0.001 or more, more preferably 0.004 or more, still more preferably 0.006 or more, The instant powdered tea or the like according to any one of <1> to <30>, which is preferably 0.1 or less, more preferably 0.05 or less, and still more preferably 0.014 or less.
<32>
The mass ratio [(c)/(a)] of component (a) to component (c) is preferably 0.001 to 0.1, more preferably 0.004 to 0.05, and further The instant powdered tea or the like according to any one of <1> to <31> above, which is preferably 0.006 to 0.014.
<33>
The mass ratio [(c)/(a)] of component (a) to component (c) is preferably 0.001 or more, more preferably 0.004 or more, and still more preferably 0.006 or more. is particularly preferably 0.0135 or more, preferably 0.1 or less, more preferably 0.05 or less, still more preferably 0.03 or less, and even more preferably 0.03 or less. 02 or less, the instant powdered tea or the like according to any one of <1> to <30>.
<34>
The mass ratio [(c)/(a)] of component (a) to component (c) is preferably 0.001 to 0.1, more preferably 0.004 to 0.05, and further The instant powdered tea or the like according to any one of <1> to <30> and <33>, which is preferably 0.006 to 0.03, and more preferably 0.0135 to 0.02.
<35>
The mass ratio of component (a ¹ ) to component (c) [(c)/(a ¹ )] is preferably 0.001 or more, more preferably 0.004 or more, and still more preferably 0.006 or more. and is preferably 0.1 or less, more preferably 0.05 or less, and still more preferably 0.014 or less, the above <4>, <9> to <14> and <24> to The instant powdered tea or the like according to any one of <27>.
<36>
The mass ratio [(c)/(a ¹ )] of component (a ¹ ) to component (c) is preferably 0.001 to 0.1, more preferably 0.004 to 0.05, and further The instant powdered tea or the like according to any one of <4>, <9> to <14>, <24> to <27> and <35>, preferably 0.006 to 0.017.
<37>
The mass ratio [(c)/(a ¹ )] of component (a ¹ ) to component (c) is preferably 0.001 or more, more preferably 0.004 or more, and still more preferably 0.004 or more. 006 or more, preferably 0.1 or less, more preferably 0.05 or less, and still more preferably 0.03 or less, the above <4>, <9> to <14> and <24 > The instant powdered tea or the like according to any one of <27>.
<38>
The mass ratio [(c)/(a ¹ )] of component (a ¹ ) to component (c) is preferably 0.001 to 0.1, more preferably 0.004 to 0.05. , and more preferably 0.006 to 0.03.
<39>
The mass ratio [(c)/(b)] of component (b) to component (c) is preferably 0.01 or more, more preferably 0.1 or more, and still more preferably 0.3 or more. is preferably 0.8 or less, more preferably 0.7 or less, and still more preferably 0.48 or less, the instant powdered tea or the like according to any one of <1> to <38>. .
<40>
The mass ratio [(c)/(b)] of component (b) to component (c) is preferably 0.01 to 0.8, more preferably 0.1 to 0.7, and further The instant powdered tea or the like according to any one of <1> to <39> above, which is preferably 0.3 to 0.48.

<41>
The mass ratio [(c)/(b)] of component (b) to component (c) is preferably 0.01 or more, more preferably 0.1 or more, and still more preferably 0.2 or more. is particularly preferably 0.3 or more, preferably 0.8 or less, more preferably 0.7 or less, still more preferably 0.53 or less, and even more preferably 0.53 or less. The instant powdered tea or the like according to any one of <1> to <38> above, which is 48 or less.
<42>
The mass ratio [(c)/(b)] of component (b) to component (c) is preferably 0.01 to 0.8, more preferably 0.1 to 0.7, and further The instant powdered tea, etc., according to any one of <1> to <38> and <41>, which is preferably 0.2 to 0.53 or less, and still more preferably 0.3 to 0.48. .
<43>
The instant powdered tea or the like according to any one of <1> to <42>, preferably further containing dextrin as component (d).
<44>
The instant powdered tea or the like according to <43> above, wherein the dextrin is preferably linear, cyclic, or a mixture thereof.
<45>
The dextrose equivalent (DE) of component (d) is preferably 1 or more, more preferably 2 or more, still more preferably 10 or more, preferably 40 or less, more preferably 35 or less. , more preferably 30 or less, the instant powdered tea or the like according to the above <43> or <44>.
<46>
The instant according to any one of <43> to <45> above, wherein the dextrose equivalent (DE) of component (d) is preferably 1 to 40, more preferably 2 to 35, even more preferably 10 to 30. powdered tea, etc.
<47>
The content of component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, and even more preferably 60% by mass or more, The instant powdered tea or the like according to any one of <43> to <46>, which is preferably 90% by mass or less, more preferably 80% by mass or less, and still more preferably 70% by mass or less.
<48>
The content of component (d) is preferably 30 to 90% by mass, more preferably 40 to 8
The instant powdered tea or the like according to any one of <43> to <47>, which is 0% by mass, more preferably 50 to 70% by mass, and particularly preferably 60 to 70% by mass.
<49>
The content of component (d) is preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more, still more preferably 60% by mass or more, and especially preferably 62% by mass or more, preferably 90% by mass or less, more preferably 80% by mass or less, still more preferably 75% by mass or less, and even more preferably 70% by mass or less , the instant powdered tea or the like according to any one of <43> to <46>.
<50>
The content of component (d) is preferably 30 to 90% by mass, more preferably 40 to 80% by mass, still more preferably 50 to 75% by mass, still more preferably 60 to 75% by mass. The instant powdered tea or the like according to any one of <43> to <46> and <49>, which is particularly preferably 62 to 70% by mass.

<51>
The mass ratio [(d)/(b)] of component (b) to component (d) is preferably 50 or more, more preferably 100 or more, still more preferably 110 or more, and even more preferably 120 Any one of <43> to <50> above, preferably 270 or less, more preferably 230 or less, still more preferably 200 or less, and even more preferably 180 or less The described instant powdered tea and the like.
<52>
The mass ratio [(d)/(b)] of component (b) to component (d) is preferably 50 to 270, more preferably 100 to 230, still more preferably 110 to 200, The instant powdered tea or the like according to any one of <43> to <51>, which is more preferably 120 to 180.
<53>
The mass ratio [(d)/(b)] of component (b) to component (d) is preferably 40 or more, more preferably 50 or more, still more preferably 55 or more, and still more preferably 100 or more, more preferably 110 or more, even more preferably 120 or more, preferably 300 or less, more preferably 270 or less, still more preferably 230 or less, still more preferably is 200 or less, particularly preferably 180 or less, the instant powdered tea or the like according to any one of <43> to <50>.
<54>
The mass ratio [(d)/(b)] of component (b) to component (d) is preferably 40 to 300, preferably 50 to 270, more preferably 55 to 270, and further The instant powdered tea according to any one of <43> to <50> and <53>, which is preferably 100 to 230, more preferably 110 to 200, and even more preferably 120 to 180. etc.
<55>
The instant powdered tea or the like according to any one of <1> to <54>, preferably containing gallic acid as component (e).
<56>
The content of component (e) is preferably 0.025% by mass or more, more preferably 0.03% by mass or more, still more preferably 0.035% by mass or more, and preferably 0.59% by mass. % by mass or less, more preferably 0.3 mass % or less, still more preferably 0.28 mass % or less, and even more preferably 0.24 mass % or less, the instant described in <55> powdered tea, etc.
<57>
The content of component (e) is preferably 0.025 to 0.59% by mass, more preferably 0.03 to 0.3% by mass, still more preferably 0.035 to 0.28% by mass. and particularly preferably 0.035 to 0.24% by mass, the instant powdered tea or the like according to <55> or <56>.
<58>
The mass ratio [(e)/(b)] of component (b) to component (e) is preferably 0.01 or more, more preferably 0.04 or more, and still more preferably 0.06 or more. is preferably 2.5 or less, more preferably 2 or less, and still more preferably 1.5 or less, the instant powdered tea or the like according to any one of <55> to <57> .
<59>
The mass ratio [(e)/(b)] of component (b) to component (e) is preferably 0.01 to 2.5, more preferably 0.04 to 2, and still more preferably The instant powdered tea or the like according to any one of <55> to <58>, wherein the content is 0.06 to 1.5.
<60>
The instant powdered tea or the like according to any one of <1> to <59>, preferably containing caffeine as the component (f).

<61>
The content of component (f) is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.3% by mass or more, still more preferably 0.3% by mass or more. 5% by mass or more, preferably 2.2% by mass or less, more preferably 2% by mass or less, even more preferably 1.5% by mass or less, and even more preferably 1.025% by mass The instant powdered tea or the like according to <60> above, which is the following.
<62>
The content of component (f) is preferably 0.01 to 2.2% by mass, more preferably 0.1 to 2.2% by mass, and more preferably 0.3 to 2% by mass. , More preferably 0.5 to 1.5% by mass, more preferably 0.5 to 1.025% by mass, the instant powdered tea or the like according to <60> or <61>.
<63>
The content of component (f) is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, still more preferably 0.3% by mass or more, still more preferably 0.3% by mass or more. 5% by mass or more, particularly preferably 0.7% by mass or more, preferably 2.2% by mass or less, more preferably 2% by mass or less, and still more preferably 1.5% by mass or less, more preferably 1.2% by mass or less, still more preferably 1.025% by mass or less, and even more preferably 1% by mass or less, the instant powdered tea or the like according to <60> above. .
<64>
The content of component (f) is preferably 0.01 to 2.2% by mass, preferably 0.1 to 2% by mass, more preferably 0.3 to 1.5% by mass, More preferably 0.5 to 1.2% by mass, still more preferably 0.5 to 1.025% by mass, and even more preferably 0.7 to 1% by mass, the <60> or The instant powdered tea described in <63> and the like.
<65>
The mass ratio [(f)/(b)] of component (f) to component (b) is preferably 0.1 or more, more preferably 0.5 or more, and still more preferably 1.1 or more. is particularly preferably 1.6 or more, preferably 8 or less, more preferably 5 or less, still more preferably 3.4 or less, and even more preferably 3 or less. The instant powdered tea or the like according to any one of <60> to <64>.
<66>
The mass ratio [(f)/(b)] of component (f) to component (b) is preferably 0.1 to 8, more preferably 0.5 to 5, and still more preferably 1.5. The instant powdered tea or the like according to any one of the above <60> to <65>, which is 1 to 3.4, particularly preferably 1.6 to 3.
<67>
The mass ratio [(c)/(f)] of component (c) to component (f) is preferably 1.5 or more, more preferably 2 or more, still more preferably 2.5 or more, and preferably The instant powdered tea or the like according to any one of <60> to <66> above, which is 10 or less, more preferably 8 or less, and still more preferably 5.70 or less.
<68>
The mass ratio [(c)/(f)] of component (c) to component (f) is preferably 1.5 to 10, more preferably 2 to 8, and still more preferably 2.5 to 5.70. The instant powdered tea or the like according to any one of <60> to <67>.
<69>
Preferably one or more additives selected from sweeteners, acidulants, antioxidants, flavors, fruit juice extracts, fruit pieces, fruit powders, herbs, minerals, vitamins, pH adjusters and quality stabilizers The instant powdered tea or the like according to any one of <1> to <68>, which further contains.
<70>
The instant according to any one of <1> to <69> above, wherein the solid content in the instant powdered tea is preferably 90% by mass or more, more preferably 94% by mass or more, and still more preferably 95% by mass or more. powdered tea, etc.

<71>
The instant powdered tea or the like according to any one of <1> to <70>, which is preferably diluted 30 to 150 times before drinking.
<72>
Preferably, it is packed in a bottle or the like, and when drinking, one cup is measured with a spoon or the like, a cup type containing one cup, or one that is subdivided for each cup. 1> to the instant powdered tea or the like according to any one of <71>.
<73>
The instant powdered tea or the like according to <72> above, wherein the cup capacity is preferably 180 to 320 mL.
<74>
Extracts of tea leaves (Camellia sinensis) preferably selected from C. sinensis var.sinensis (including Yabukita species), C. sinensis var.assamica and hybrids thereof, more preferably unfermented tea, semi-fermented tea and The instant powdered tea or the like according to any one of <1> to <73> above, which is blended with one or more extracts selected from fermented teas, more preferably green tea extract.

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

Concentration gradient conditions (volume %)
Time Concentration of liquid A Concentration of liquid B 0 minutes 97% 3%
5 minutes 97% 3%
37 minutes 80% 20%
43 minutes 80% 20%
43.5 minutes 0% 100%
48.5 minutes 0% 100%
49 minutes 97% 3%
60 minutes 97% 3%

(2) Analysis of polymer catechins (i) Preparation of reagent 1) Preparation of iron tartrate reagent 0.50 g of ferrous sulfate heptahydrate and (
+) Take 2.50 g of sodium-potassium tartrate tetrahydrate, and make up to volume with ion-exchanged water.
2) Preparation of phosphate buffer In a 2000 mL volumetric flask, disodium hydrogen phosphate and
20.00 g of the dihydrate and 2.90 g of potassium dihydrogen phosphate are collected and diluted with deionized water. The pH of this solution is adjusted to 7.5-7.6. If the pH exceeds 7.6, add 0.9 g/100 mL aqueous solution of potassium dihydrogen phosphate dihydrate, and if the pH is lower than 7.5, add 1.2 g/100 mL aqueous solution of potassium dihydrogen phosphate to adjust. .
(ii) Apparatus and instruments 1) Spectrophotometer (U-2010; manufactured by Hitachi, Ltd.)
2) Quartz cell (10mm x 10mm)
3) Volumetric flasks of 25 mL, 100 mL, 200 mL, 500 mL and 2000 mL 4) Whole pipettes of 1 mL, 5 mL, 10 mL, 20 mL and 30 mL 5) Micro pipettes of 1 mL, 3 mL and 5 mL (iii) Analysis conditions 1) Measurement wavelength: 540 nm
2) Temperature: 20°C ± 2°C
(iv) Operation 1) Preparation of calibration curve i) About 0.5 g of ethyl gallate is dried for 2-3 hours before use.
ii) 0.2 g of dry ethyl gallate is collected in a 200 mL volumetric flask and diluted with deionized water. (100 mg/100 mL standard solution)
iii) In a 100 mL volumetric flask, use the standard solution of ii), 5 mg / 100 mL, 10
Standard solutions of mg/100 mL, 20 mg/100 mL, and 30 mg/100 mL were prepared.
iv) Collect 5 mL of each of the standard solutions of iii) into a 25 mL volumetric flask, add 5 mL of iron tartrate reagent, and make up the volume with phosphate buffer. Also prepare a blank without adding the standard solution.
v) Measure the absorbance with a spectrophotometer to create a calibration curve. In addition, the calibration curve is based on the following, and if it deviates, it will be readjusted.
R2: 0.9995 to 1.0000
Calibration curve slope: 34.5 ± 0.4
Intercept: 0.3 or less 2) Sample measurement i) Zero-correct the spectrophotometer with deionized water.
ii) A predetermined amount of sample is collected in a 25 mL volumetric flask, 5 mL of iron tartrate reagent is added, and the volume is diluted with phosphate buffer, and absorbance is measured. The absorbance should be measured within 40 minutes after color development.

The content of polymerized catechins is obtained by subtracting the analysis result obtained in the above "(1) Analysis of non-polymer catechins" from the analysis result obtained by the above tartaric acid method.

(3) Analysis of hesperidin and its sugar adducts Hesperidin and its sugar adducts were analyzed using a high-performance liquid chromatograph manufactured by Hitachi, Ltd., equipped with a column Cadenza CD-C18 (4.6 mmφ×150 mm, 3 μm) manufactured by Intact. and a gradient method at a column temperature of 40°C. Mobile phase C liquid is 0.0
A 5 mol/L acetic acid aqueous solution, D liquid is acetonitrile, and the liquid is sent at 1.0 mL/min. Gradient conditions are as follows.

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

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

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

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

A sample for analysis is prepared according to the following procedure.
1 g of a specimen was weighed, 1 mL of methanol was added, and a mixture of methanol and water (1:1) was further added to adjust the volume to 10 mL to prepare a sample solution. The prepared sample solution is subjected to high performance liquid chromatographic analysis. In addition, using a standard product of isoquercitrin, a solution with a known concentration is prepared and subjected to high-performance liquid chromatographic analysis to create a calibration curve. The sugar adduct is quantified. That is, from the calibration curve, the molar concentrations of isoquercitrin and its sugar adducts in the HPLC analysis of the sample solution were determined, and the content (mass%) of each substance was calculated from the molecular weight of each substance. Elcitrin and its sugar adducts are quantified.

2. Lipid Measurement Lipid analysis was quantified by the "acid decomposition method" described in the new food analysis method.
Take 1 g of a sample, add ethanol and hydrochloric acid and mix, heat in a hot water bath at 80° C. for 30 minutes, cool, transfer the reactant to a Magionier tube, mix with ethyl ether, and plug. mixed well. Thereafter, petroleum ether was added, further shaken, and then allowed to stand, the ether layer was recovered, the solvent was distilled off with a rotary evaporator, and the sample after distillation was dried at 105° C. for 1 hour. After that, the sample was allowed to cool in a silica gel desiccator and then weighed to determine the mass of the lipid, and the content in the sample was calculated.

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

4. Analysis of dextrin (1) Quantitative method Sample and 1.5 mL of standard solution of each concentration, 250 μL of 1N-NaOH aqueous solution and 0.5 M PMP (3-methyl-1-phenyl-5-pyrazolone)-methanol solution Add 500 μL and heat at 70° C. for 30 minutes. The resulting solution is neutralized with 250 μL of 1N—HCl aqueous solution, 5 mL of chloroform is added and distributed, and the aqueous layer is used as a measurement sample. The measurement sample obtained by the above operation is measured using high performance liquid chromatography mass spectrometry under the following conditions.

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

(2) Dextrose equivalent Accurately weigh 2.5 g of the sample and dissolve it in water to make 200 mL. 10 mL of this liquid is accurately weighed, 10 mL of 0.04 mol/L iodine solution and 15 mL of 0.04 mol/L sodium hydroxide solution are added, and left for 20 minutes in a dark place. Next, 5 mL of 2 mol/L hydrochloric acid is added and mixed, followed by titration with a 0.04 mol/L sodium thiosulfate solution. When the liquid turns slightly yellow near the end point of titration, add 2 drops of starch indicator and continue the titration until the color of the liquid disappears. A separate blank test is performed. Calculate the dextrose equivalent (DE) by the following formula.

DE = (p-q) x f x 3.602/(1/1000)/(200/10)/[r x (100-s) x 100] x 100
[Wherein, p represents the titration value (mL), q represents the blank value (mL), f represents the factor value of the sodium thiosulfate solution, r represents the weighed amount (mg) of the sample, s indicates the water content (%) of the sample. ]

5. Measurement of turbidity 6 g of sample was uniformly dissolved in 350 mL of hard water or 350 mL of soft water at 25°C, and measured at 20°C using a turbidimeter (Turbidimeter/TN-100 manufactured by EUTECH INSTRUMENTS). Then, the difference in turbidity was determined by the following formula.

Δ Turbidity = (Turbidity when dissolved in hard water) - (Turbidity when dissolved in soft water)

Production example 1
Production of Green Tea Extract Composition A Picked fresh tea leaves were immersed in ion-exchanged water at 90° C. for 210 seconds, filtered through a wire mesh, and the tea leaf wash was discarded to obtain hot water-immersed tea leaves (hot water treatment step). The amount of ion-exchanged water used was 28 as a mass ratio of warm water/raw tea leaves. Next, the tea leaves immersed in hot water were subjected to CTC (Crush, Tear, Curl) treatment and dried to obtain dry tea leaves (CTC treatment step). The dried tea leaves were stirred and extracted with ion-exchanged water at 78° C. for 10 minutes, and then filtered through a wire mesh to obtain a green tea extract I (extraction step). The amount of ion-exchanged water used was 120 as a mass ratio of water/raw tea leaves. The obtained green tea extract I was pressurized at a gauge pressure of 100 kPa and a temperature of 25° C. using a pencil type module (manufactured by Asahi Kasei Chemicals, pore size 0.2 μm, material: polyvinylidene fluoride), which is a microfiltration module. It was filtered to obtain green tea extract II (solid-liquid separation step). The obtained green tea extract II was concentrated with an evaporator (concentration step) and then dried with a spray dryer to obtain a powdery green tea extract composition A (drying step).

Production example 2
Production of Green Tea Extract Composition B In Production Example 1, the green tea extract I obtained in the extraction step was placed in a stainless steel container, and ion-exchanged water was added to adjust the solids concentration to 3% by mass. Under stirring conditions of 25° C. and 150 rpm, tannase KT-05 (manufactured by Kikkoman) was added to the green tea extract at a concentration of 40 ppm, and the enzymatic reaction was terminated after 10 minutes. Next, the stainless container containing the enzyme reaction solution was immersed in a hot bath at 95°C and held at 90°C for 10 minutes to completely inactivate the enzyme activity to obtain green tea extract I' (enzyme treatment step). A powdery green tea extract composition B was obtained in the same manner as in Example 1, except for the above.

Production example 3
Production of Green Tea Extract Composition C In Production Example 2, except that the enzymatic reaction time of the enzyme treatment was changed to 12 minutes, and instead of pressure filtration as the solid-liquid separation step, centrifugation was performed at 5500 rpm for 2 minutes. obtained a green tea extract composition C in the same manner as in Production Example 1.

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

Production example 5
Production of Green Tea Extract Composition E Picked fresh tea leaves were subjected to CTC (Crush, Tear, Curl) treatment and dried to obtain dried tea leaves (CTC treatment step). The dried tea leaves were stirred and extracted with ion-exchanged water at 78° C. for 10 minutes, and then filtered through a wire mesh to obtain a green tea extract (extraction step). The amount of ion-exchanged water used was 120 as a mass ratio of water/raw tea leaves. The resulting green tea extract was subjected to pressure filtration at a gauge pressure of 100 kPa and a temperature of 25° C. using a pencil type module (manufactured by Asahi Kasei Chemicals, pore size 0.2 μm, material: polyvinylidene fluoride), which is a microfiltration module. and green tea extract III was obtained (solid-liquid separation step). 50 g of Fujioligo #450P (manufactured by Nihon Shokuhin Kako Co., Ltd.) and 2 g of sodium ascorbate are added to 1000 g of the obtained green tea extract III (tea solid content is 4.4% by mass), mixed and dissolved, and evaporated. (concentration step), and then dried with a spray dryer to obtain a powdery green tea extract composition E (drying step).

Examples 1 to 6 and Comparative Examples 1 and 2
The green tea extract compositions obtained in Production Examples 1 to 5 were mixed according to the recipe shown in Table 1 and packed in sticks to obtain instant powdered tea. The solid content of the obtained instant powdered tea was 96% by mass. 6 g of the resulting instant powdered tea was uniformly dissolved in 350 mL of soft water Mt. Fuji no Oishii Mizu (manufactured by Asahi Soft Drinks Co., Ltd.) and 350 mL of evian (manufactured by Danone) as hard water at 25° C., and the turbidity was measured. The evaluation results are also shown in Table 1.

From Table 1, by containing specific polyphenols, lipids and ascorbic acid or salts thereof, instant powdered tea in which the amount of polyphenols and the mass ratio of polyphenols and lipids are controlled within specific ranges, reduction using hard water It can be seen that the difference in turbidity can be reduced between when the water is softened and when it is reduced using soft water.

Claims (5)

the following components (a) to (c) ;
(a) 5 to 15% by mass of one or more polyphenols selected from flavonols, flavanones, flavanols and sugar adducts thereof
(b) lipid, and (c) ascorbic acid or a salt thereof 0.1 to 1.7% by mass
contains
The mass ratio [(b)/(a)] of component (a) to component (b) is 0.025 to 0.1,
mass ratio [(c)/(b)] of component (b) to component (c) is 0.01 to 0.8;
Instant powdered tea. The instant powdered tea according to claim 1, wherein the content of component (b) is 0.25-1.5% by mass. 3. The instant powdered tea according to claim 1, which further contains dextrin as component (d), and the content of said dextrin is 30 to 90% by mass. The instant powdered tea according to any one of claims 1 to 3, wherein the mass ratio [(c)/(a)] of component (a) to component (c) is 0.001 to 0.1. 5. The instant powdered tea according to claim 3, wherein the mass ratio [(d)/(b)] of component (b) to component (d) is 40-300.