JP7392766B2 - Method for producing instant tea beverage composition - Google Patents
Method for producing instant tea beverage composition Download PDFInfo
- Publication number
- JP7392766B2 JP7392766B2 JP2022089822A JP2022089822A JP7392766B2 JP 7392766 B2 JP7392766 B2 JP 7392766B2 JP 2022089822 A JP2022089822 A JP 2022089822A JP 2022089822 A JP2022089822 A JP 2022089822A JP 7392766 B2 JP7392766 B2 JP 7392766B2
- Authority
- JP
- Japan
- Prior art keywords
- black tea
- tea beverage
- theanine
- content
- caffeine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000203 mixture Substances 0.000 title claims description 107
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- 235000020344 instant tea Nutrition 0.000 title claims description 14
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- 235000006468 Thea sinensis Nutrition 0.000 claims description 242
- 235000020279 black tea Nutrition 0.000 claims description 242
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 194
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims description 97
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Images
Description
本発明は、香り立ちの良好な紅茶飲料、及び香り立ちの良好な紅茶飲料を調製するためのインスタント紅茶飲料用組成物に関する。 TECHNICAL FIELD The present invention relates to a black tea beverage with good aroma and an instant black tea beverage composition for preparing a black tea beverage with good aroma.
近年、無糖のストレート茶飲料市場が急成長しているが、このような茶飲料においては、香りが消費者の嗜好性を決定する重要な品質である。しかし、香り成分には揮発性成分も多く、このため、ペットボトル等の容器に充填された容器詰飲料や、粉末状のインスタント飲料用組成物を水等に溶解させて調製された茶飲料（インスタントティー）では、淹れたての茶飲料に比べて香りが弱くなってしまうという問題がある。 In recent years, the market for unsweetened straight tea beverages has been growing rapidly, and in such tea beverages, aroma is an important quality that determines consumer preference. However, many aroma components are volatile, and for this reason, packaged beverages filled in containers such as plastic bottles, and tea beverages prepared by dissolving powdered instant beverage compositions in water, etc. Instant tea) has a problem in that its aroma is weaker than that of freshly brewed tea drinks.
一方で、テアニンは、チャノキに由来するアミノ酸の一種であり、鎮静効果等の生理作用を有する。このため、テアニンを多く含む飲料を喫飲することにより、心身のリラックスや睡眠の質の向上、集中力向上などの効果が得られることが期待されている。テアニンは、日光等によりカテキンに変換されやすいため、紅茶の茶葉には極少量しか含まれていないが、日蔭で育てられる緑茶の茶葉には比較的多く含まれている。このため、テアニンは、特に緑茶飲料に多く含まれており、その旨味や甘味を担う主要な呈味成分である。 On the other hand, theanine is a type of amino acid derived from tea tree, and has physiological effects such as a sedative effect. Therefore, it is expected that drinking a beverage containing a large amount of theanine will have effects such as relaxing the mind and body, improving the quality of sleep, and improving concentration. Theanine is easily converted into catechin by sunlight, etc., so black tea leaves contain only a very small amount, but green tea leaves, which are grown in the shade, contain a relatively large amount. For this reason, theanine is particularly contained in large amounts in green tea beverages, and is the main flavoring component responsible for its umami and sweetness.
テアニンの含有量を調整することによって、緑茶飲料の嗜好性を改善する方法が幾つか報告されている。例えば、特許文献１には、飲料中のテアニンの含有量とモノガラクトシルジグリセリドの含有量とジガラクトシルジグリセリドの含有量と含有比率を所定の範囲内に調整することによって、緑茶飲料におけるテアニンの旨味や甘味を増強できることが記載されている。また、特許文献２には、カフェインの濃度と糖類の濃度に加えて、糖類の濃度に対するエステル型カテキンの濃度の比率とカフェインの濃度に対するテアニンの濃度の比率とを所定の範囲内に調整することによって、緑茶飲料における甘味と旨味のバランスや旨味と苦渋味のバランスを改善できることが記載されている。さらに、特許文献３には、緑茶飲料中の非重合体カテキン類とテアニンとルチンの濃度をそれぞれ特定の範囲内に調整することによって、飲用時に口腔から鼻腔へ抜ける香りの強さとドライ感が改善されることが記載されている。
Several methods have been reported for improving the palatability of green tea beverages by adjusting the theanine content. For example, Patent Document 1 discloses that by adjusting the content of theanine, the content of monogalactosyl diglyceride, the content and content ratio of digalactosyl diglyceride in the beverage within predetermined ranges, the flavor of theanine in a green tea beverage can be improved. It has been described that it can enhance sweetness. Furthermore, Patent Document 2 discloses that in addition to the concentration of caffeine and the concentration of sugars, the ratio of the concentration of ester type catechin to the concentration of sugars and the ratio of the concentration of theanine to the concentration of caffeine are adjusted within a predetermined range. It is described that by doing so, the balance between sweetness and umami, and the balance between umami and bitterness and astringency in green tea drinks can be improved. Furthermore,
本発明は、製造工程において少なくとも一度の加熱処理が行われる容器詰飲料やインスタントティーであっても、香り立ちの良好な紅茶飲料、及び香り立ちの良好な紅茶飲料を調製するためのインスタント紅茶飲料用組成物を提供することを目的とする。 The present invention provides an instant black tea beverage for preparing a tea beverage with good aroma even if it is a packaged beverage or instant tea that undergoes at least one heat treatment in the manufacturing process. The purpose of the present invention is to provide a composition for use.
本発明者らは、上記課題を解決すべく鋭意研究した結果、飲料のカフェイン濃度に対するテアニン濃度の比率が特定の範囲内となるようにテアニン濃度を調整することによって、容器詰飲料やインスタントティーの香り立ちを強化できることを見出し、本発明を完成させた。 As a result of intensive research to solve the above problems, the present inventors have found that by adjusting the theanine concentration so that the ratio of the theanine concentration to the caffeine concentration of the beverage is within a specific range, it is possible to improve the effectiveness of packaged beverages and instant tea. The present invention was completed based on the discovery that the fragrance of the product can be enhanced.
［１］本発明の第一の態様に係るインスタント紅茶飲料用組成物の製造方法は、液体と混合して紅茶飲料を調製するためのインスタント紅茶飲料用組成物を製造する方法であって、可溶性紅茶固形分を原料とし、インスタント紅茶飲料用組成物の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．６０以下となるように調整し、液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．２～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する。
［２］本発明の第二の態様に係るインスタント紅茶飲料用組成物の製造方法は、液体と混合して紅茶飲料を調製するためのインスタント紅茶飲料用組成物を製造する方法であって、可溶性紅茶固形分を原料とし、インスタント紅茶飲料用組成物の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．２０以下となるように調整し、液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．１～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する。
［３］前記［１］又は［２］のインスタント紅茶飲料用組成物の製造方法としては、前記カフェイン含有量に対するテアニン含有量の比率の調整を、原料として、テアニン原料及び／又はカフェイン原料を使用することによって行うことが好ましい。
［４］前記［３］のインスタント紅茶飲料用組成物の製造方法としては、前記テアニン原料が、化学合成品、茶葉抽出物、酵母抽出物、又は、微生物によって製造されたテアニンの粗精製物若しくは精製物であり、前記カフェイン原料が、化学合成品、茶葉抽出物、酵母抽出物、又は、微生物によって製造されたカフェインの粗精製物若しくは精製物であることが好ましい。
［５］前記［１］～［４］のいずれかのインスタント紅茶飲料用組成物の製造方法としては、液体と混合することによって調製される紅茶飲料のカフェイン濃度が４０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのカフェイン含有量を調整することが好ましい。
［６］前記［１］～［５］のいずれかのインスタント紅茶飲料用組成物の製造方法としては、香料を原料として用いることが好ましい。
［７］本発明の第三の態様に係るインスタント紅茶飲料用組成物を液体と混合して調製される紅茶飲料の香り立ちを増強させる方法は、液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．２～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、液体と混合することによって調製される紅茶飲料の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．６０以下となるように、インスタント紅茶飲料用組成物中のカフェイン含有量とテアニン含有量を調整し、液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する。
［８］本発明の第四の態様に係るインスタント紅茶飲料用組成物を液体と混合して調製される紅茶飲料の香り立ちを増強させる方法は、液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．１～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、液体と混合することによって調製される紅茶飲料の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．２０以下となるように、インスタント紅茶飲料用組成物中のカフェイン含有量とテアニン含有量を調整し、液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する。
[1] The method for producing an instant black tea beverage composition according to the first aspect of the present invention is a method for producing an instant black tea beverage composition for preparing a black tea beverage by mixing with a liquid, the method comprising: Using black tea solid content as a raw material, adjusting the ratio of theanine content to caffeine content per dry solid content of an instant black tea beverage composition to be 0.4 or more and 1.60 or less, and mixing with liquid. The content of soluble black tea solids in the instant black tea beverage composition is adjusted so that the soluble black tea solids concentration of the black tea beverage prepared by is 0.2 to 0.4 g/100mL, and mixed with the liquid. The theanine content per dry solid content is adjusted so that the theanine concentration of the black tea beverage prepared by this method is 50 mg/100 mL or less.
[2] The method for producing an instant black tea beverage composition according to the second aspect of the present invention is a method for producing an instant black tea beverage composition for preparing a black tea beverage by mixing with a liquid, the method comprising: Using black tea solid content as a raw material, adjusting the ratio of theanine content to caffeine content per dry solid content of an instant black tea beverage composition to be 0.4 or more and 1.20 or less, and mixing with liquid. The content of soluble black tea solids in the instant black tea beverage composition is adjusted so that the soluble black tea solids concentration of the black tea beverage prepared by is 0.1 to 0.4 g / 100 mL, and mixed with the liquid. The theanine content per dry solid content is adjusted so that the theanine concentration of the black tea beverage prepared by this method is 50 mg/100 mL or less.
[ 3 ] The method for producing the instant black tea beverage composition of [1] or [2] includes adjusting the ratio of the theanine content to the caffeine content using the theanine raw material and/or caffeine raw material as the raw material. This is preferably done by using.
[ 4 ] The method for producing an instant black tea beverage composition according to [ 3 ] above is such that the theanine raw material is a chemically synthesized product, a tea leaf extract, a yeast extract, or a crudely purified theanine produced by a microorganism. It is preferable that the caffeine raw material is a chemically synthesized product, a tea leaf extract, a yeast extract, or a crudely purified or purified caffeine produced by a microorganism.
[ 5 ] The method for producing the instant black tea beverage composition according to any one of [1] to [ 4 ] above is such that the caffeine concentration of the black tea beverage prepared by mixing with a liquid is 40 mg/100 mL or less. In addition, it is preferable to adjust the caffeine content per dry solid content.
[ 6 ] In the method for producing the instant black tea beverage composition according to any one of [1] to [ 5 ] above, it is preferable to use a flavoring agent as a raw material.
[ 7 ] A method for enhancing the aroma of a black tea beverage prepared by mixing an instant black tea beverage composition with a liquid according to the third aspect of the present invention is a method for enhancing the aroma of a black tea beverage prepared by mixing the composition for an instant black tea beverage with a liquid. A black tea beverage prepared by adjusting the content of soluble black tea solids in an instant black tea beverage composition so that the soluble black tea solids concentration is 0.2 to 0.4 g/100mL, and mixing it with a liquid. Adjust the caffeine content and theanine content in the instant black tea beverage composition so that the ratio of theanine content to caffeine content per dry solid content is 0.4 or more and 1.60 or less, The theanine content per dry solid content is adjusted so that the theanine concentration of the black tea beverage prepared by mixing with the liquid is 50 mg/100 mL or less.
[ 8 ] The method for enhancing the aroma of a black tea beverage prepared by mixing an instant black tea beverage composition with a liquid according to the fourth aspect of the present invention is a method for enhancing the aroma of a black tea beverage prepared by mixing an instant black tea beverage composition with a liquid. A black tea beverage prepared by adjusting the content of soluble black tea solids in an instant black tea beverage composition so that the soluble black tea solids concentration is 0.1 to 0.4 g/100mL, and mixing it with a liquid. Adjust the caffeine content and theanine content in the instant black tea beverage composition so that the ratio of theanine content to caffeine content per dry solid content is 0.4 or more and 1.20 or less, The theanine content per dry solid content is adjusted so that the theanine concentration of the black tea beverage prepared by mixing with the liquid is 50 mg/100 mL or less.
本発明の第一の態様に係る紅茶飲料は、飲用時に口腔から鼻腔へ抜ける香りが十分に強い、香り立ちの良好な紅茶飲料である。
また、本発明の第二の態様に係るインスタント紅茶飲料用組成物を水等の液体に混合するだけで、香り立ちの良好な紅茶飲料を、簡便に調製することができる。
The black tea beverage according to the first aspect of the present invention is a black tea beverage with a sufficiently strong aroma that passes from the oral cavity to the nasal cavity when drunk.
Moreover, a black tea beverage with good aroma can be easily prepared by simply mixing the composition for an instant black tea beverage according to the second aspect of the present invention with a liquid such as water.
本発明及び本願明細書において、「インスタント紅茶飲料用組成物」とは、水や牛乳等の液体に溶解、希釈、又は分散させることによって紅茶飲料を調製し得る組成物を意味する。本発明に係るインスタント紅茶飲料用組成物（以下、単に「本発明に係る飲料用組成物」ということがある。）は、粉末や顆粒等の固形物であってもよく、液体であってもよいが、より安定的に長期保存が可能であるため、固形物であることが好ましい。 In the present invention and the present specification, the "instant black tea beverage composition" means a composition that can be dissolved, diluted, or dispersed in a liquid such as water or milk to prepare a black tea beverage. The instant black tea beverage composition according to the present invention (hereinafter sometimes simply referred to as "the beverage composition according to the present invention") may be a solid such as a powder or granules, or a liquid. However, a solid substance is preferable because it can be stored more stably for a long period of time.
本発明及び本願明細書において、「粉末」とは、粉粒体（異なる大きさの分布をもつ多くの固体粒子からなり、個々の粒子間に何らかの相互作用が働いているもの）を意味する。また、「顆粒」は、粉末から造粒された粒子（顆粒状造粒物）の集合体である。粉末には、顆粒も含まれる。 In the present invention and the specification of this application, "powder" means a particulate material (consisting of many solid particles with different size distributions, with some kind of interaction between the individual particles). Moreover, "granules" are aggregates of particles (granules) granulated from powder. Powders also include granules.
本発明及び本願明細書において、「紅茶飲料の香り立ち」とは、紅茶飲料の飲用時に口腔から鼻腔へ抜ける香りの強さを意味する。香り立ちが良好であるとは、口腔から鼻腔へ抜ける香りの強さが充分に強いことを意味する。 In the present invention and the present specification, the term "aroma of a black tea beverage" refers to the strength of the aroma that passes from the oral cavity to the nasal cavity when drinking a black tea beverage. Good fragrance release means that the fragrance passing from the oral cavity to the nasal cavity is sufficiently strong.
本発明及び本願明細書において、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の量は、まず、サンプルを電気恒温乾燥機で１０５℃、８時間乾燥させた後の重量を測定することによって飲料又は組成物全体の乾燥重量を測定し、得られた測定値から紅茶由来の固形分以外の成分の乾燥重量を差し引くことにより測定する。 In the present invention and the present specification, the amount of soluble black tea solids in an instant black tea beverage composition is determined by first measuring the weight of a sample after drying it in an electric constant temperature dryer at 105°C for 8 hours. Alternatively, it is measured by measuring the dry weight of the entire composition and subtracting the dry weight of components other than black tea-derived solids from the obtained measurement value.
紅茶飲料及びインスタント紅茶飲料用組成物が、紅茶由来の固形分と水以外の成分を微量（５ｍｇ／１００ｍＬ未満）しか含有していない場合には、紅茶飲料及びインスタント紅茶飲料用組成物自体の乾燥重量（電気恒温乾燥機で１０５℃、８時間乾燥させた後の重量）を、紅茶飲料及びインスタント紅茶飲料用組成物中の可溶性紅茶固形分の量とする。 If the black tea beverage and instant black tea beverage composition contain only trace amounts (less than 5 mg/100 mL) of solids derived from black tea and components other than water, drying of the black tea beverage and instant black tea beverage composition itself is required. The weight (the weight after drying at 105° C. for 8 hours in an electric thermostatic dryer) is the amount of soluble black tea solids in the black tea beverage and instant black tea beverage composition.
本発明及び本願明細書において、紅茶飲料及びインスタント紅茶飲料用組成物におけるカフェイン濃度は、例えば、ＯＤＳカラム等の逆相カラムを用いたＨＰＬＣ分析によって、他の成分からカフェインを分離してＵＶ検出器によって検出した後、濃度既知の標準試薬を用いて作成された外部検量線に基づいて定量することによって測定する。 In the present invention and the specification of this application, the caffeine concentration in tea beverages and instant tea beverage compositions is determined by separating caffeine from other components by HPLC analysis using a reverse phase column such as an ODS column, and After detection by a detector, it is measured by quantifying based on an external calibration curve prepared using standard reagents of known concentrations.
本発明及び本願明細書において、紅茶飲料及びインスタント紅茶飲料用組成物におけるテアニン濃度は、アミノ酸自動分析法（ＨＰＬＣ分析）によって測定する。イオン交換カラムを用い他の成分からテアニンを分離した後、ニンヒドリンによる呈色反応を利用し比色計によりテアニンを検出し、濃度既知の標準試薬を用いて作成された外部検量線に基づいて定量することによって測定する。 In the present invention and the present specification, the theanine concentration in black tea beverages and instant black tea beverage compositions is measured by automated amino acid analysis (HPLC analysis). After separating theanine from other components using an ion exchange column, theanine is detected using a colorimeter using a color reaction with ninhydrin, and quantified based on an external calibration curve created using standard reagents with known concentrations. Measure by
＜紅茶飲料＞
本発明に係る紅茶飲料は、飲料のカフェイン濃度に対するテアニン濃度の比率（［紅茶飲料のテアニン濃度（ｍｇ／１００ｍＬ）］／［紅茶飲料のカフェイン濃度（ｍｇ／１００ｍＬ）］；以下、「飲料のテアニン／カフェイン比率」ということがある。）が０．４以上である紅茶飲料である。本発明に係る紅茶飲料のテアニン／カフェイン比率としては、より強い香り立ち増強効果が得られることから、０．４～２．０の範囲内であることが好ましく、０．４～１．７５の範囲内であることがより好ましく、０．４～１．６の範囲内であることがさらに好ましく、０．４５～１．６の範囲内であることがよりさらに好ましい。
<Tea drinks>
The black tea beverage according to the present invention has a ratio of theanine concentration to the caffeine concentration of the beverage ([theanine concentration of the black tea beverage (mg/100 mL)]/[caffeine concentration of the black tea beverage (mg/100 mL)]; hereinafter referred to as "beverage"). A black tea beverage with a theanine/caffeine ratio of 0.4 or more. The theanine/caffeine ratio of the black tea beverage according to the present invention is preferably within the range of 0.4 to 2.0, and 0.4 to 1.75, since a stronger aroma enhancement effect can be obtained. It is more preferably within the range of , even more preferably within the range of 0.4 to 1.6, even more preferably within the range of 0.45 to 1.6.
緑茶の茶葉とは異なり、元々紅茶の茶葉には少量のテアニンしか含まれていないため、一般的な製法で製造された紅茶飲料のテアニン濃度は低く、飲料のテアニン／カフェイン比率は０．１～０．３程度にすぎない。本発明に係る紅茶飲料は、飲料のテアニン／カフェイン比率が０．４以上となるようにテアニンの含有量を調整することにより、香り立ちを強化することができる。また、一般的に紅茶飲料の香り立ちは、液温が低くなるほど弱くなるが、飲料のテアニン／カフェイン比率を０．４以上に調整することによって得られる香り立ちの増強効果は、温度が低い紅茶飲料においても充分に発揮される。 Unlike green tea leaves, black tea leaves originally contain only a small amount of theanine, so the theanine concentration in black tea beverages produced using conventional methods is low, and the theanine/caffeine ratio of the beverage is 0.1. It is only about ~0.3. The aroma of the black tea beverage according to the present invention can be enhanced by adjusting the theanine content so that the theanine/caffeine ratio of the beverage is 0.4 or more. In addition, the aroma of black tea beverages generally weakens as the liquid temperature decreases, but the effect of enhancing the aroma obtained by adjusting the theanine/caffeine ratio of the beverage to 0.4 or higher is greater at lower temperatures. It is also fully demonstrated in tea drinks.
本発明に係る紅茶飲料は、飲料のカフェインとテアニンの含有量が、飲料のテアニン／カフェイン比率が０．４以上となるものであれば特に限定されるものではない。例えば、一般的な製造方法により製造された紅茶飲料に、飲料のテアニン／カフェイン比率が０．４以上となるように、適量のテアニンを添加することによって、本発明に係る紅茶飲料を製造できる。 The black tea beverage according to the present invention is not particularly limited as long as the content of caffeine and theanine in the beverage is such that the theanine/caffeine ratio of the beverage is 0.4 or more. For example, the black tea beverage according to the present invention can be manufactured by adding an appropriate amount of theanine to a black tea beverage manufactured by a general manufacturing method so that the theanine/caffeine ratio of the beverage is 0.4 or more. .
本発明に係る紅茶飲料の原料として用いられるテアニンは、食用可能なものであれば特に限定されるものではなく、化学合成品であってもよく、茶葉や酵母等の天然物から抽出したものであってもよく、遺伝子組換え技術を利用してテアニンの産生量を高めた微生物によって製造されたテアニンの粗精製物若しくは精製物であってもよい。本発明に係る紅茶飲料のテアニン原料としては、夾雑物等による紅茶飲料の呈味への影響を抑えることができるため、テアニン純度の高い精製品が好ましい。 Theanine used as a raw material for the black tea beverage according to the present invention is not particularly limited as long as it is edible; it may be a chemically synthesized product, or it may be extracted from natural products such as tea leaves or yeast. Alternatively, it may be a crudely purified product or a purified product of theanine produced by a microorganism that increases the amount of theanine produced using genetic recombination technology. As the theanine raw material for the black tea beverage according to the present invention, a purified product with high theanine purity is preferable because it can suppress the influence of impurities etc. on the taste of the black tea beverage.
本発明に係る紅茶飲料中のカフェインは、主に紅茶の茶葉に由来するものであるが、必要に応じて、カフェインを原料として添加してもよい。本発明に係る紅茶飲料のカフェイン原料としては、例えば、化学合成品であってもよく、茶葉や酵母等の天然物から抽出し精製したものであってもよく、遺伝子組換え技術を利用してカフェインの産生量を高めた微生物によって製造されたカフェインの粗精製物若しくは精製物であってもよい。 Caffeine in the black tea beverage according to the present invention is mainly derived from black tea leaves, but if necessary, caffeine may be added as a raw material. The caffeine raw material for the black tea beverage according to the present invention may be, for example, a chemically synthesized product, a product extracted and purified from natural products such as tea leaves or yeast, or a caffeine material using genetic recombination technology. It may be a crude or purified product of caffeine produced by a microorganism that increases the amount of caffeine produced.
本発明に係る紅茶飲料中のテアニンの含有量は、飲料のテアニン／カフェイン比率が０．４以上となる量であれば特に限定されるものではないが、飲料中のテアニン濃度が高すぎる場合には、かえって香り立ちが抑制されてしまう場合がある。このため、本発明に係る紅茶飲料中のテアニン濃度は、５０ｍｇ／１００ｍＬ以下であることが好ましく、４５ｍｇ／１００ｍＬ以下であることがより好ましく、４３ｍｇ／１００ｍＬ以下であることがよりさらに好ましい。また、カフェインに由来する苦渋味とテアニンに由来する旨味とのバランスがより良好となることから、本発明に係る紅茶飲料中のテアニン濃度は、５ｍｇ／１００ｍＬ以上であることが好ましく、６ｍｇ／１００ｍＬ以上であることがより好ましい。 The content of theanine in the black tea beverage according to the present invention is not particularly limited as long as the theanine/caffeine ratio of the beverage is 0.4 or more, but if the theanine concentration in the beverage is too high On the contrary, the release of fragrance may be suppressed. Therefore, the theanine concentration in the black tea beverage according to the present invention is preferably 50 mg/100 mL or less, more preferably 45 mg/100 mL or less, even more preferably 43 mg/100 mL or less. In addition, since the balance between the bitter and astringent taste derived from caffeine and the umami taste derived from theanine is better, the theanine concentration in the black tea beverage according to the present invention is preferably 5 mg/100 mL or more, and 6 mg/100 mL or more. More preferably, the volume is 100 mL or more.
本発明に係る紅茶飲料中のカフェインの含有量は、飲料のテアニン／カフェイン比率が０．４以上となる量であれば特に限定されるものではない。例えば、カフェインに由来する苦渋味とテアニンに由来する旨味とのバランスがより良好となることから、本発明に係る紅茶飲料中のカフェイン濃度は、４ｍｇ／１００ｍＬ以上であることが好ましく、８ｍｇ／１００ｍＬ以上であることがより好ましく、１２ｍｇ／１００ｍＬ以上であることがよりさらに好ましい。また、苦渋味が紅茶飲料として好ましい範囲内になりやすいことから、本発明に係る紅茶飲料中のカフェイン濃度は、３０ｍｇ／１００ｍＬ以下であることが好ましく、２５ｍｇ／１００ｍＬ以下であることがより好ましく、２０ｍｇ／１００ｍＬ以下であることがよりさらに好ましい。 The content of caffeine in the black tea beverage according to the present invention is not particularly limited as long as the theanine/caffeine ratio of the beverage is 0.4 or more. For example, the caffeine concentration in the black tea beverage according to the present invention is preferably 4 mg/100 mL or more, and 8 mg/100 mL or more, since the balance between the bitter and astringent taste derived from caffeine and the umami taste derived from theanine is better. /100mL or more is more preferable, and even more preferably 12mg/100mL or more. Furthermore, since the bitterness and astringency tend to fall within a preferable range for a black tea beverage, the caffeine concentration in the black tea beverage according to the present invention is preferably 30 mg/100 mL or less, more preferably 25 mg/100 mL or less. , more preferably 20 mg/100 mL or less.
テアニン原料を混合することによって本発明に係る紅茶飲料を製造するベースとなる紅茶飲料としては、特に限定されるものではなく、一般的な製造方法で製造されたものを用いることができる。このベースとなる紅茶飲料としては、紅茶の茶葉から直接淹れられた紅茶飲料であってもよく、ペットボトル等の容器に充填された容器詰紅茶飲料であってもよく、インスタント紅茶飲料用組成物を水等の液体に混合して得られた紅茶飲料であってもよい。容器詰紅茶飲料及びベースとなる紅茶飲料を調製するためのインスタント紅茶飲料用組成物は、常法により製造されたものを用いることができる。 The black tea beverage that is the base for manufacturing the black tea beverage according to the present invention by mixing the theanine raw materials is not particularly limited, and any tea beverage manufactured by a general manufacturing method can be used. The base tea beverage may be a tea beverage brewed directly from black tea leaves, a packaged black tea beverage filled in a container such as a plastic bottle, or a composition for an instant black tea beverage. It may also be a tea beverage obtained by mixing a substance with a liquid such as water. As the instant tea beverage composition for preparing the packaged black tea beverage and the base black tea beverage, those manufactured by conventional methods can be used.
本発明に係る紅茶飲料の可溶性紅茶固形分濃度は特に限定されるものではなく、求める製品品質等を考慮して適宜調製することができる。本発明に係る紅茶飲料の可溶性紅茶固形分濃度としては、充分な紅茶らしさと香り立ちの強さが得られやすい点から、０．１５～０．４５ｇ／１００ｍＬの範囲内であることが好ましく、０．２～０．４ｇ／１００ｍＬの範囲内であることがより好ましい。なお、本発明に係る紅茶飲料に含有させる可溶性紅茶固形分としては、後述のインスタント紅茶飲料用組成物に配合可能なものと同様のものを用いることができる。 The soluble black tea solid content concentration of the black tea beverage according to the present invention is not particularly limited, and can be appropriately adjusted in consideration of desired product quality and the like. The soluble black tea solid content concentration of the black tea beverage according to the present invention is preferably within the range of 0.15 to 0.45 g/100 mL, since it is easy to obtain sufficient black tea flavor and aroma intensity. More preferably, it is within the range of 0.2 to 0.4 g/100 mL. In addition, as the soluble black tea solid content to be contained in the black tea beverage according to the present invention, those similar to those that can be blended into the instant black tea beverage composition described below can be used.
本発明に係る紅茶飲料は、テアニンとカフェインの濃度を調整したことによる香り立ち増強効果を損なわない範囲内において、その他の成分を含有していてもよい。当該その他の成分としては、一般的に紅茶飲料に含有される成分であれば特に限定されるものではない。具体的には、当該他の成分として、甘味料、乳原料、クリーミングパウダー、酸味料、香料、果汁、果実、着色料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤等が挙げられる。これらは、後述のインスタント紅茶飲料用組成物に配合可能なものと同様のものを用いることができる。 The black tea beverage according to the present invention may contain other components within a range that does not impair the aroma enhancement effect obtained by adjusting the concentrations of theanine and caffeine. The other components are not particularly limited as long as they are components commonly contained in black tea beverages. Specifically, the other components include sweeteners, milk raw materials, creaming powders, acidulants, fragrances, fruit juices, fruits, colorants, antioxidants, pH adjusters, thickeners, emulsifiers, and the like. These may be the same as those that can be blended into the instant black tea beverage composition described below.
こうして製造された紅茶飲料は、容器に充填してなる容器詰飲料とすることが好ましい。当該容器としては、ポリエチレンテレフタレート（ＰＥＴ）等のプラスチック製ボトル、スチール、アルミ等の金属缶、瓶、紙容器等が挙げられる。中でも、ＰＥＴボトルのような透明な容器に充填された紅茶飲料であることが好ましい。容器への紅茶飲料の充填や殺菌処理は、常法により行うことができる。 It is preferable that the black tea beverage produced in this manner is made into a packaged beverage that is filled into a container. Examples of such containers include plastic bottles such as polyethylene terephthalate (PET), metal cans such as steel and aluminum, bottles, paper containers, and the like. Among these, a tea beverage filled in a transparent container such as a PET bottle is preferable. Filling the container with the tea beverage and sterilizing the container can be carried out by conventional methods.
＜インスタント紅茶飲料用組成物＞
本発明に係るインスタント紅茶飲料用組成物は、液体と混合して紅茶飲料を調製するためのインスタント紅茶飲料用組成物であって、インスタント紅茶飲料用組成物中のインスタント紅茶飲料用組成物中のカフェイン含有量に対するテアニン含有量の比率（組成物の乾燥固形分当たりのテアニン含有量（ｍｇ）］／［組成物の乾燥固形分当たりのカフェイン含有量（ｍｇ）］；以下、「組成物のテアニン／カフェイン比率」ということがある。）が０．４以上であることを特徴とする。組成物中のテアニン／カフェイン比率が０．４以上となる量のテアニンとカフェインを含有しているインスタント紅茶飲料用組成物を、水等の液体に溶解又は希釈させることによって、飲料のテアニン／カフェイン比率が０．４以上であり、香り立ちが充分に強い紅茶飲料を製造することができる。本発明に係る飲料用組成物のテアニン／カフェイン比率としては、より強い香り立ち増強効果が得られることから、０．４～２．０の範囲内であることが好ましく、０．４～１．７５の範囲内であることがより好ましく、０．４～１．６の範囲内であることがさらに好ましく、０．４５～１．６の範囲内であることがよりさらに好ましい。
<Composition for instant tea beverage>
The instant black tea beverage composition according to the present invention is an instant black tea beverage composition for preparing a black tea beverage by mixing with a liquid, and comprises: Ratio of theanine content to caffeine content (theanine content (mg) per dry solid content of the composition)/[caffeine content (mg) per dry solid content of the composition]; hereinafter, "composition It is characterized by having a theanine/caffeine ratio (sometimes referred to as "theanine/caffeine ratio") of 0.4 or more. By dissolving or diluting an instant black tea beverage composition containing theanine and caffeine in an amount such that the theanine/caffeine ratio in the composition is 0.4 or more, the theanine in the beverage can be reduced by dissolving or diluting in a liquid such as water. /caffeine ratio is 0.4 or more, and a black tea beverage with a sufficiently strong aroma can be produced. The theanine/caffeine ratio of the beverage composition according to the present invention is preferably within the range of 0.4 to 2.0, and 0.4 to 1, since a stronger aroma enhancement effect can be obtained. It is more preferably within the range of .75, even more preferably within the range of 0.4 to 1.6, even more preferably within the range of 0.45 to 1.6.
本発明に係る飲料用組成物の原料として用いられるテアニンは、前記の本発明に係る紅茶飲料のテアニン原料と同様のものを用いることができる。また、本発明に係る飲料用組成物中のカフェインは、主に紅茶固形分に由来するものであるが、紅茶固形分とは別にカフェイン自体を原料として配合する場合には、当該原料としては、前記の本発明に係る紅茶飲料のカフェイン原料と同様のものを用いることができる。 The theanine used as a raw material for the beverage composition according to the present invention can be the same as the theanine raw material for the black tea beverage according to the present invention. Furthermore, the caffeine in the beverage composition according to the present invention is mainly derived from black tea solids, but when blending caffeine itself as a raw material apart from black tea solids, the raw material may be The same caffeine raw material as the above-mentioned caffeine raw material for the black tea beverage according to the present invention can be used.
本発明に係る飲料用組成物のテアニンの含有量は、組成物のテアニン／カフェイン比率が０．４以上となる量であれば特に限定されるものではないが、当該組成物から調製される紅茶飲料、すなわち、組成物を液体と混合して得られる紅茶飲料のテアニン濃度が高すぎる場合には、かえって香り立ちが抑制されてしまう場合がある。このため、本発明に係る飲料用組成物のテアニン含有量は、当該組成物から調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となる量であることが好ましく、４５ｍｇ／１００ｍＬ以下となる量であることがより好ましく、４３ｍｇ／１００ｍＬ以下となる量であることがよりさらに好ましい。また、カフェインに由来する苦渋味とテアニンに由来する旨味とのバランスがより良好な紅茶飲料が調製可能であることから、本発明に係る飲料用組成物のテアニン含有量は、当該組成物から調製される紅茶飲料のテアニン濃度が５ｍｇ／１００ｍＬ以上となる量であることが好ましく、６ｍｇ／１００ｍＬ以上となる量であることがより好ましい。 The content of theanine in the beverage composition according to the present invention is not particularly limited as long as the theanine/caffeine ratio of the composition is 0.4 or more; If the theanine concentration of a black tea beverage, that is, a black tea beverage obtained by mixing the composition with a liquid, is too high, the aroma may be suppressed. Therefore, the theanine content of the beverage composition according to the present invention is preferably such that the theanine concentration of the black tea beverage prepared from the composition is 50 mg/100 mL or less, and preferably 45 mg/100 mL or less. More preferably, the amount is 43 mg/100 mL or less. In addition, since it is possible to prepare a black tea beverage with a better balance between the bitter and astringent taste derived from caffeine and the umami taste derived from theanine, the theanine content of the beverage composition according to the present invention can be adjusted from The amount is preferably such that the theanine concentration of the black tea beverage to be prepared is 5 mg/100 mL or more, and more preferably 6 mg/100 mL or more.
本発明に係る飲料用組成物のテアニンの含有量は、組成物のテアニン／カフェイン比率が０．４以上となる量であれば特に限定されるものではない。例えば、カフェインに由来する苦渋味とテアニンに由来する旨味とのバランスがより良好な紅茶飲料が調製可能であることから、本発明に係る飲料用組成物のカフェイン含有量は、当該組成物から調製される紅茶飲料のカフェイン濃度が４ｍｇ／１００ｍＬ以上となる量であることが好ましく、８ｍｇ／１００ｍＬ以上となる量であることがより好ましく、１２ｍｇ／１００ｍＬ以上となる量であることがよりさらに好ましい。また、調製される紅茶飲料の苦渋味が紅茶飲料として好ましい範囲内になりやすいことから、本発明に係る飲料用組成物のカフェイン含有量は、当該組成物から調製される紅茶飲料のカフェイン濃度が３０ｍｇ／１００ｍＬ以下となる量であることが好ましく、２５ｍｇ／１００ｍＬ以下となる量であることがより好ましく、２０ｍｇ／１００ｍＬ以下となる量であることがよりさらに好ましい。 The content of theanine in the beverage composition according to the present invention is not particularly limited as long as the theanine/caffeine ratio of the composition is 0.4 or more. For example, since it is possible to prepare a black tea beverage with a better balance between the bitter and astringent taste derived from caffeine and the umami taste derived from theanine, the caffeine content of the beverage composition according to the present invention is The amount is preferably such that the caffeine concentration of the tea beverage prepared from the tea is 4 mg/100 mL or more, more preferably 8 mg/100 mL or more, and even more preferably 12 mg/100 mL or more. More preferred. In addition, since the bitterness and astringency of the black tea beverage prepared tends to be within a preferable range for a black tea beverage, the caffeine content of the beverage composition according to the present invention is determined by the amount of caffeine in the black tea beverage prepared from the composition. The amount is preferably such that the concentration is 30 mg/100 mL or less, more preferably 25 mg/100 mL or less, even more preferably 20 mg/100 mL or less.
本発明に係る飲料用組成物は、可溶性紅茶固形分を含有する。本発明に係る飲料用組成物の原料として用いられる可溶性紅茶固形分は、紅茶の茶葉から抽出された可溶性の固形分であり、粉末であってもよく、水溶液であってもよい。保存安定性が良好であるため、本発明に係る飲料用組成物においては、粉末の可溶性固形分を原料とすることが好ましい。 The beverage composition according to the present invention contains soluble black tea solids. The soluble black tea solid content used as a raw material for the beverage composition according to the present invention is a soluble solid content extracted from black tea leaves, and may be a powder or an aqueous solution. Because of its good storage stability, the beverage composition according to the present invention preferably uses powdered soluble solids as the raw material.
本発明に係る飲料用組成物の原料となる可溶性紅茶固形分としては、１種類の紅茶葉から調製された可溶性紅茶固形分であってもよく、２種類以上の紅茶葉からそれぞれ別個に調製された可溶性紅茶固形分の混合物であってもよく、２種類以上の紅茶葉の混合物から抽出された可溶性紅茶固形分であってもよい。 The soluble black tea solids that serve as the raw material for the beverage composition according to the present invention may be soluble black tea solids prepared from one type of black tea leaves, or may be soluble black tea solids prepared from two or more types of black tea leaves, respectively. It may be a mixture of soluble black tea solids, or it may be a soluble black tea solid extracted from a mixture of two or more types of black tea leaves.
粉末又は液状である可溶性紅茶固形分は、常法により製造することができ、また、市販されているものを用いてもよい。例えば、粉末状の可溶性紅茶固形分は、紅茶葉から熱水を用いて可溶性の固形分を抽出し、得られた抽出物を乾燥することにより得られる。得られた抽出物の乾燥方法としては、凍結乾燥、噴霧乾燥、真空乾燥等が挙げられる。また、紅茶葉からの抽出物は、乾燥前に、必要に応じて濃縮してもよい。当該濃縮方法としては、熱濃縮方法、冷凍濃縮方法、逆浸透膜や限外濾過膜等を用いた膜濃縮方法等の汎用されている濃縮方法により行うことができる。 Soluble black tea solids in powder or liquid form can be produced by conventional methods, or commercially available ones may be used. For example, powdered soluble black tea solids can be obtained by extracting soluble solids from black tea leaves using hot water and drying the resulting extract. Examples of methods for drying the obtained extract include freeze drying, spray drying, vacuum drying, and the like. Moreover, the extract from black tea leaves may be concentrated as necessary before drying. The concentration method can be performed by a commonly used concentration method such as a thermal concentration method, a frozen concentration method, a membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, or the like.
本発明に係る飲料用組成物の可溶性紅茶固形分の含有量は特に限定されるものではなく、求める製品品質等を考慮して適宜調製することができる。本発明に係る飲料用組成物の可溶性紅茶固形分含有量としては、充分な紅茶らしさと香り立ちの強い紅茶飲料が得られやすい点から、当該組成物から調製される紅茶飲料の可溶性紅茶固形分濃度が０．１５～０．４５ｇ／１００ｍＬの範囲内となる量であることが好ましく、０．２～０．４ｇ／１００ｍＬの範囲内となる量であることがより好ましい。 The content of soluble black tea solids in the beverage composition according to the present invention is not particularly limited, and can be appropriately adjusted in consideration of desired product quality. The soluble black tea solid content of the beverage composition according to the present invention is determined from the viewpoint that it is easy to obtain a black tea beverage with sufficient black tea flavor and a strong aroma. The amount is preferably such that the concentration is within the range of 0.15 to 0.45 g/100 mL, and more preferably the amount is within the range of 0.2 to 0.4 g/100 mL.
本発明に係る飲料用組成物には、可溶性紅茶固形分とテアニンの他に、さらに、望まれる品質特性によってその他の成分を含有させてもよい。当該その他の成分としては、甘味料、乳原料、クリーミングパウダー、酸味料、香料、果汁、果実、着色料、酸化防止剤、ｐＨ調整剤、増粘剤、乳化剤、賦形剤、結合剤、流動性改良剤（固結防止剤）等が挙げられる。 In addition to the soluble black tea solids and theanine, the beverage composition according to the present invention may further contain other components depending on desired quality characteristics. Other ingredients include sweeteners, dairy raw materials, creaming powders, acidulants, flavors, fruit juices, fruits, colorants, antioxidants, pH adjusters, thickeners, emulsifiers, excipients, binders, and fluids. Examples include property improvers (anti-caking agents) and the like.
甘味料としては、砂糖、ショ糖、オリゴ糖、ブドウ糖、果糖等の糖類、ソルビトール、マルチトール、エリスリトール、キシリトール、還元水あめ等の糖アルコール、アスパルテーム、アセスルファムカリウム、スクラロース、ネオテーム、アドバンテーム、サッカリン等の高甘味度甘味料、ステビア等が挙げられる。砂糖としては、グラニュー糖であってもよく、粉糖であってもよい。 Sweeteners include sugars such as sugar, sucrose, oligosaccharides, glucose, and fructose, sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, and reduced starch syrup, aspartame, acesulfame potassium, sucralose, neotame, advantame, and saccharin. Examples include high-intensity sweeteners such as stevia, etc. The sugar may be granulated sugar or powdered sugar.
乳原料としては、全脂粉乳、脱脂粉乳、ホエイパウダー、牛乳、低脂肪乳、濃縮乳、脱脂濃縮乳、乳糖、生クリーム、バター、クリームチーズ等が挙げられる。なお、全粉乳及び脱脂粉乳は、それぞれ、牛乳（全脂乳）又は脱脂乳を、スプレードライ等により水分を除去して乾燥し粉末化したものである。 Examples of milk raw materials include whole milk powder, skim milk powder, whey powder, milk, low-fat milk, concentrated milk, skim concentrated milk, lactose, fresh cream, butter, cream cheese, and the like. Note that whole milk powder and skim milk powder are obtained by removing moisture from milk (whole fat milk) or skim milk, respectively, by spray drying, etc., and drying and powdering.
クリーミングパウダーは、ヤシ油、パーム油、パーム核油、大豆油、コーン油、綿実油、ナタネ油、乳脂、牛脂、豚脂等の食用油脂；ショ糖、グルコース、澱粉加水分解物等の糖質；カゼインナトリウム、第二リン酸ナトリウム、クエン酸ナトリウム、脱脂粉乳、乳化剤等のその他の原料等を、望まれる品質特性に応じて選択し、水に分散し、均質化し、乾燥することによって製造できる。クリーミングパウダーは、例えば、食用油脂をはじめとする原料を水中で混合し、次いで乳化機等で水中油型乳化液（Ｏ／Ｗエマルション）とした後、水分を除去することによって製造することができる。水分を除去する方法としては、噴霧乾燥、噴霧凍結、凍結乾燥、凍結粉砕、押し出し造粒法等、任意の方法を選択して行うことができる。得られたクリーミングパウダーは、必要に応じて、分級、造粒及び粉砕等を行ってもよい。 Creaming powder is made of edible oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, milk fat, beef tallow, and lard; carbohydrates such as sucrose, glucose, and starch hydrolysates; It can be produced by selecting other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, and emulsifiers depending on the desired quality characteristics, dispersing them in water, homogenizing them, and drying them. Creaming powder can be produced, for example, by mixing raw materials such as edible oils and fats in water, then forming an oil-in-water emulsion (O/W emulsion) using an emulsifying machine, and then removing water. . As a method for removing water, any method such as spray drying, spray freezing, freeze drying, freeze pulverization, extrusion granulation, etc. can be selected. The obtained creaming powder may be subjected to classification, granulation, pulverization, etc., as necessary.
酸味料としては、クエン酸、酒石酸、リンゴ酸などの有機酸が挙げられる。
香料としては、紅茶香料、シクロテン等の甘い香りの香料、ミルク香料等が挙げられる。
Examples of acidulants include organic acids such as citric acid, tartaric acid, and malic acid.
Examples of fragrances include black tea fragrances, sweet fragrances such as cyclotene, milk fragrances, and the like.
酸化防止剤としては、例えば、ビタミンＣ（アスコルビン酸）、ビタミンＥ（トコフェロール）、ＢＨＴ（ジブチルヒドロキシトルエン）、ＢＨＡ（ブチルヒドロキシアニソール）、エリソルビン酸ナトリウム、没食子酸プロピル、亜硫酸ナトリウム、二酸化硫黄、クロロゲン酸、カテキン等が挙げられる。 Examples of antioxidants include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, and chlorogen. Examples include acids and catechins.
ｐＨ調整剤としては、例えば、クエン酸、コハク酸、酢酸、乳酸、リンゴ酸、酒石酸、グルコン酸等の有機酸や、リン酸等の無機酸、炭酸カリウム、炭酸水素ナトリウム（重炭酸ナトリウム）、二酸化炭素等が挙げられる。 Examples of pH adjusting agents include organic acids such as citric acid, succinic acid, acetic acid, lactic acid, malic acid, tartaric acid, and gluconic acid; inorganic acids such as phosphoric acid; potassium carbonate; sodium hydrogen carbonate (sodium bicarbonate); Examples include carbon dioxide.
増粘剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン、ペクチン、グアーガム、カラギーナン等の食物繊維、カゼイン等のタンパク質等が挙げられる。 Examples of thickeners include starch decomposition products such as dextrin, sugars such as maltose and trehalose, indigestible dextrins, dietary fibers such as pectin, guar gum, and carrageenan, and proteins such as casein.
乳化剤としては、例えば、モノグリセライド、ジグリセライド、有機酸モノグリセライド、ポリグリセリンエステル等のグリセリン脂肪酸エステル系乳化剤；ソルビタンモノステアレート、ソルビタンモノオレエート等のソルビタン脂肪酸エステル系乳化剤；プロピレングリコールモノステアレート、プロピレングリコールモノパルミテート、プロピレングリコールオレエート等のプロピレングリコール脂肪酸エステル系乳化剤；ショ糖ステアリン酸エステル、ショ糖パルミチン酸エステル、ショ糖オレイン酸エステル等のシュガーエステル系乳化剤；レシチン、レシチン酵素分解物等のレシチン系乳化剤等が挙げられる。 Examples of emulsifiers include glycerin fatty acid ester emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate and propylene glycol. Propylene glycol fatty acid ester emulsifiers such as monopalmitate and propylene glycol oleate; Sugar ester emulsifiers such as sucrose stearate, sucrose palmitate, and sucrose oleate; lecithin and lecithin such as lecithin enzymatic decomposition products Examples include emulsifiers.
賦形剤や結合剤としては、デキストリン等の澱粉分解物、麦芽糖、トレハロース等の糖類、難消化性デキストリン等の食物繊維、カゼイン等のタンパク質等が挙げられる。なお、賦形剤や結合剤は、造粒時の担体としても用いられる。本発明に係る飲料用組成物において用いられる賦形剤等としては、保存時における飲料用組成物からの紅茶香気成分の損失が効果的に抑制されることから、デキストリンが好ましい。 Examples of excipients and binders include starch decomposition products such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, and proteins such as casein. Note that excipients and binders are also used as carriers during granulation. As the excipient used in the beverage composition according to the present invention, dextrin is preferable because it effectively suppresses loss of black tea flavor components from the beverage composition during storage.
流動性改良剤としては、微粒酸化ケイ素、第三リン酸カルシウム等の加工用製剤が用いられてもよい。 As the fluidity improver, processing preparations such as fine silicon oxide and tribasic calcium phosphate may be used.
本発明に係る飲料用組成物は、可溶性紅茶固形分と、テアニンと、必要に応じてその他の原料とを、混合することによって製造される。テアニンは、可溶性紅茶固形分にはほとんど含まれていないため、可溶性紅茶固形分とは別に原料として添加する必要がある。混合の順番は特に限定されるものではなく、全ての原料を同時に混合してもよく、順次混合させてもよい。全ての原料が粉末の場合には、全ての原料をそのまま混合することによって、粉末の飲料用組成物が製造される。一方で、全ての原料が液状の場合には、全ての原料をそのまま混合することによって、液状の飲料用組成物が製造される。 The beverage composition according to the present invention is produced by mixing soluble black tea solids, theanine, and other raw materials as necessary. Since theanine is hardly contained in the soluble black tea solid content, it is necessary to add it as a raw material separately from the soluble black tea solid content. The order of mixing is not particularly limited, and all the raw materials may be mixed simultaneously or sequentially. When all the raw materials are powders, a powdered beverage composition is produced by mixing all the raw materials as they are. On the other hand, when all the raw materials are liquid, a liquid beverage composition is produced by mixing all the raw materials as they are.
粉末原料と液状の原料を用いる場合、粉末の原料を全て予め混合し、得られた混合粉末に、液状の原料の混合液を噴霧して乾燥させることによって、粉末の飲料用組成物が製造される。また、液状の原料の混合液に、粉末の原料を溶解又は分散させることによって、液状の飲料用組成物が製造される。 When using powdered raw materials and liquid raw materials, a powdered beverage composition is produced by mixing all of the powdered raw materials in advance and spraying a mixture of liquid raw materials onto the resulting mixed powder and drying it. Ru. Further, a liquid beverage composition is produced by dissolving or dispersing powdered raw materials in a liquid mixture of raw materials.
例えば、固形状の可溶性紅茶固形分を用い、かつ賦形剤としてデキストリンを用いる場合には、本発明に係る飲料用組成物は、水、アルコール類、グリセリン類、又はこれらの混合溶媒に溶解させたデキストリンを、可溶性茶固形分等の固形状のその他の原料を全て混合した混合物の造粒時に噴霧した後に乾燥させて造粒物とすることにより製造することができる。 For example, when using solid soluble black tea solids and using dextrin as an excipient, the beverage composition according to the present invention can be dissolved in water, alcohols, glycerins, or a mixed solvent thereof. It can be produced by spraying the dextrin during granulation of a mixture containing all other solid raw materials such as soluble tea solids, and then drying it to form a granulated product.
本発明に係る飲料用組成物は、飲用１杯分を小パウチなどに個包装したり、使用時に容器から振り出したりスプーンで取り出したりして使用するように瓶などの容器に数杯分をまとめて包装して商品として供給することもできる。個包装タイプとは、スティック状アルミパウチ、ワンポーションカップなどに紅茶飲料１杯分の中身を充填包装するものであり、容器を開けて指で押し出すなどの方法で中身を取り出すことができる。個包装タイプは、１杯分が密閉包装されているので取り扱いも簡単で、衛生的であるという利点を有する。 The beverage composition according to the present invention can be packaged individually in a small pouch or the like for one drink, or packed in several cups in a container such as a bottle so that it can be shaken out from the container or taken out with a spoon when used. It can also be packaged and supplied as a product. The individual packaging type is a stick-shaped aluminum pouch, one-portion cup, etc. filled with the contents of one cup of black tea, and the contents can be removed by opening the container and pushing it out with your fingers. The individually packaged type has the advantage of being easy to handle and hygienic because each cup is hermetically sealed.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。なお、以下の実施例等において、特に記載がない限り、「％」は「質量％」を、「ｐｐｍ」は「質量ｐｐｍ」を、「ｐｐｂ」は「質量ｐｐｂ」を、それぞれ意味する。 EXAMPLES Next, the present invention will be explained in more detail by showing examples and reference examples, but the present invention is not limited to the following examples. In the Examples below, unless otherwise specified, "%" means "mass %", "ppm" means "mass ppm", and "ppb" means "mass ppb", respectively.
＜紅茶飲料中のカフェイン含有量の測定＞
紅茶飲料中のカフェイン含有量は、以下のようにして測定した。紅茶飲料を０．４５μｍのディスポフィルターにより濾過して得られた濾液を、測定用サンプルとした。この測定用サンプルを、逆相カラム（ＴＳＫｇｅｌ ＯＤＳ―８０Ｔｓ ＱＡ）を用いたＨＰＬＣにアプライし、化合物ごとに分離してＵＶ検出器によって検出した。検出されたカフェインのクロマトグラフ上のピーク面積を、予め標準試薬を用いて作成していた外部検量線に照らして、カフェインの濃度を測定した。
<Measurement of caffeine content in tea drinks>
Caffeine content in black tea beverages was measured as follows. A filtrate obtained by filtering a black tea beverage through a 0.45 μm disposable filter was used as a sample for measurement. This measurement sample was applied to HPLC using a reverse phase column (TSKgel ODS-80Ts QA), and each compound was separated and detected using a UV detector. The concentration of caffeine was measured by comparing the detected peak area of caffeine on the chromatograph with an external calibration curve prepared in advance using standard reagents.
＜紅茶飲料中のテアニン含有量の測定＞
紅茶飲料中のテアニン含有量は、アミノ酸自動分析法（ＨＰＬＣ分析）によって測定した。具体的には、イオン交換カラムを用いて他の成分からテアニンを分離した後、ニンヒドリンによる呈色反応を利用し比色計によりテアニンを検出し、濃度既知の標準試薬を用いて作成された外部検量線に基づいて定量した。
<Measurement of theanine content in black tea drinks>
Theanine content in the black tea beverage was measured by automated amino acid analysis (HPLC analysis). Specifically, theanine is separated from other components using an ion exchange column, and then theanine is detected using a colorimeter using a color reaction with ninhydrin. Quantification was performed based on a calibration curve.
＜紅茶飲料の香り立ちの官能評価＞
紅茶飲料の香り立ちは、トレーニングされた専門パネル５人により、香り立ちの好ましさ（紅茶として好ましい香りの香り立ちの強さ）を４段階（１～４）で評価した。具体的には、市販の粉末状インスタント紅茶飲料用組成物（商品名：〈〈ブレンディ〉ティースティック 〈ティーハート〉アロマティックストレート〉、味の素ゼネラルフーヅ（株）製）（市販品Ａ）から、製造元により提供されている標準レシピ（パッケージに記載されている推奨レシピ）の濃度で９０℃の熱水に溶解させて調製した紅茶飲料を基準とし、「１」は市販品Ａと同程度の香り立ちの好ましさ、「２」は市販品Ａよりもやや好ましい香り立ち、「３」は市販品Ａよりも好ましい香り立ち、「４」は市販品Ａよりも非常に好ましい香り立ち、として評価した。
<Sensory evaluation of the aroma of black tea beverages>
The aroma of black tea beverages was evaluated by five trained expert panels on a four-point scale (1 to 4) on the desirability of the aroma (strength of aroma that is desirable for black tea). Specifically, from a commercially available powdered instant black tea beverage composition (product name: Blendy Tea Stick, Tea Heart Aromatic Straight, manufactured by Ajinomoto General Foods, Inc.) (commercial product A), Based on a black tea beverage prepared by dissolving it in 90℃ hot water at the concentration of the standard recipe provided (recommended recipe listed on the package), "1" means that it has the same aroma as commercial product A. The desirability was evaluated as follows: "2" means that the fragrance is slightly more preferable than commercial product A, "3" means that the fragrance is more preferable than commercial product A, and "4" means that the fragrance is much more preferable than commercial product A.
［実施例１］
紅茶飲料のテアニン濃度、カフェイン濃度、可溶性紅茶固形分濃度と、香り立ちの強さの関係を調べた。
[Example 1]
We investigated the relationship between theanine concentration, caffeine concentration, soluble black tea solids concentration, and the strength of aroma in black tea beverages.
サンプルとして、市販の粉末状インスタント紅茶飲料用組成物（市販品Ａ）から調製した紅茶飲料、市販のペットボトル入り紅茶飲料３種（市販品Ｂ～Ｄ）、及び市販の茶葉２種類（市販品Ｅ、Ｆ）からそれぞれ調製した紅茶飲料、並びに市販の粉末状インスタント紅茶飲料用組成物（商品名：〈〈ＡＧＦプロフェッショナル〉紅茶 濃いめ１Ｌ用〉、味の素ＡＧＦ（株）製）（市販品Ｇ）から調製した紅茶飲料を用いた。市販品Ａ及びＧについては、市販品Ａ及びＧの製造元により提供されている標準レシピ（パッケージに記載されている推奨レシピ）の濃度で１２℃の冷水に溶解させて紅茶飲料を調製した。市販品Ｅ、Ｆについては、茶葉２.２５ｇを１５０ｍＬの９０℃の熱水に注いで１分間蒸らし、１２℃に速やかに冷却し、紅茶飲料を調製した。 As samples, a black tea beverage prepared from a commercially available powdered instant black tea beverage composition (commercial product A), three types of commercially available black tea drinks in plastic bottles (commercially available products B to D), and two types of commercially available tea leaves (commercially available product E, F), and a commercially available powdered instant black tea beverage composition (trade name: <<AGF Professional> Black Tea Strong 1L>, manufactured by Ajinomoto AGF, Inc.) (commercial product G). A prepared black tea beverage was used. Commercially available products A and G were dissolved in cold water at 12° C. to prepare a black tea beverage at the concentration of the standard recipe provided by the manufacturer of commercially available products A and G (recommended recipe listed on the package). For commercial products E and F, 2.25 g of tea leaves were poured into 150 mL of 90° C. hot water, steamed for 1 minute, and quickly cooled to 12° C. to prepare black tea beverages.
また、以下の通り、紅茶飲料（サンプル１－１）を調製した。まず、表１の処方からなるインスタント紅茶飲料を混合し調製した。表中、「紅茶パウダー」は、粉末状の可溶性紅茶固形分である。このインスタント紅茶飲料０．５ｇを１５０ｍＬの１２℃の冷水に溶解させて紅茶飲料（サンプル１－１）を調製した。 In addition, a black tea beverage (sample 1-1) was prepared as follows. First, an instant black tea beverage having the formulation shown in Table 1 was mixed and prepared. In the table, "black tea powder" is a powdered soluble black tea solid content. A black tea beverage (sample 1-1) was prepared by dissolving 0.5 g of this instant black tea beverage in 150 mL of 12° C. cold water.
各紅茶飲料について、可溶性紅茶固形分、テアニン、カフェインの濃度を測定し、香り立ちの好ましさを評価した。測定と評価の結果を表２に示す。表２中、「紅茶固形分」は可溶性紅茶固形分であり、「テアニン／紅茶固形分」は［テアニン濃度（ｍｇ／１００ｍＬ）］／［可溶性紅茶固形分濃度（ｍｇ／１００ｍＬ）］であり、「テアニン／カフェイン」は飲料のテアニン／カフェイン比率（［テアニン濃度（ｍｇ／１００ｍＬ）］／［カフェイン濃度（ｍｇ／１００ｍＬ）］）である。 For each black tea beverage, the concentrations of soluble black tea solids, theanine, and caffeine were measured, and the desirability of the aroma was evaluated. The results of measurement and evaluation are shown in Table 2. In Table 2, "black tea solid content" is soluble black tea solid content, "theanine/black tea solid content" is [theanine concentration (mg/100 mL)]/[soluble black tea solid content concentration (mg/100 mL)], "Theanine/caffeine" is the theanine/caffeine ratio ([theanine concentration (mg/100 mL)]/[caffeine concentration (mg/100 mL)]) of the beverage.
この結果、いずれの市販品の紅茶飲料も、香り立ちは不充分であり、飲料のテアニン／カフェイン比率が０．４未満であった。これに対して、飲料のテアニン／カフェイン比率が０．５２であったサンプル１－１の紅茶飲料は、非常に香り立ちが強く、嗜好性の高い紅茶飲料であった。 As a result, all commercially available black tea beverages had insufficient aroma and the theanine/caffeine ratio of the beverages was less than 0.4. On the other hand, the black tea beverage of Sample 1-1, in which the theanine/caffeine ratio of the beverage was 0.52, had a very strong aroma and was highly palatable.
［実施例２］
紅茶飲料のテアニン濃度、カフェイン濃度、可溶性紅茶固形分濃度と、香り立ちの強さの関係を調べた。
[Example 2]
We investigated the relationship between theanine concentration, caffeine concentration, soluble black tea solids concentration, and the strength of aroma in black tea beverages.
各サンプルは以下の通りにして調製した。まず、表３に記載の通り、原材料の量を変化させたサンプルを混合し、１２℃の冷水に溶解して調製した。カフェイン抽出物は、白鳥製薬株式会社製のものを用いた。 Each sample was prepared as follows. First, as shown in Table 3, samples with varying amounts of raw materials were mixed and dissolved in cold water at 12°C to prepare. The caffeine extract manufactured by Shiratori Pharmaceutical Co., Ltd. was used.
各紅茶飲料について、実施例１と同様にして香り立ちの好ましさを評価した。評価結果を、可溶性紅茶固形分等の濃度と共に表４に示す。表４中、「紅茶固形分」、「テアニン／カフェイン」は、表２と同じである。また、各サンプルについて、飲料のテアニン／カフェイン比率を縦軸に、飲料１００ｍＬ当たりの可溶性紅茶固形分の量（ｇ）を横軸に、それぞれプロットした図を図１に示す。図中、「１」～「４」は、それぞれ、香り立ちの好ましさの評価を示す。 For each black tea beverage, the desirability of the aroma was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 4 along with the concentrations of soluble black tea solids, etc. In Table 4, "black tea solid content" and "theanine/caffeine" are the same as in Table 2. Further, FIG. 1 shows a diagram in which the theanine/caffeine ratio of the beverage is plotted on the vertical axis and the amount (g) of soluble black tea solids per 100 mL of the beverage is plotted on the horizontal axis for each sample. In the figure, "1" to "4" respectively indicate the evaluation of the desirability of the fragrance.
この結果、図１及び表４に示すように、飲料のテアニン／カフェイン比率が０．４以上２．０以下のサンプルでは、当該比率が０．４未満又は２．０超のサンプルよりも、香り立ちが強いことがわかった。特に、飲料の可溶性紅茶固形分濃度が０．２～０．４ｇ／１００ｍＬのサンプルでは、より香り立ちが強く、非常に嗜好性の高い紅茶飲料であった。 As a result, as shown in Figure 1 and Table 4, samples with a theanine/caffeine ratio of 0.4 or more and 2.0 or less had a lower ratio than samples with a ratio of less than 0.4 or more than 2.0. It was found that the fragrance was strong. In particular, samples with a soluble black tea solid concentration of 0.2 to 0.4 g/100 mL had a stronger aroma and were highly palatable.
［実施例３］
紅茶飲料のテアニン／カフェイン比率を調整することによる香り立ち増強効果に対する、飲料の液温の影響を調べた。
[Example 3]
We investigated the influence of the liquid temperature of the tea beverage on the aroma enhancement effect achieved by adjusting the theanine/caffeine ratio in the black tea beverage.
各サンプルは以下の通りにして調製した。まず、実施例２と同様にカフェインレス紅茶パウダー、カフェイン抽出物、テアニンを原料として、表５に記載の通り、テアニン／カフェインの値を変化させたインスタント紅茶飲料用組成物を作製した。このインスタント紅茶飲料用組成物をそれぞれ、１５０ｍＬの９０℃の熱水で溶解してサンプル３－１～３－４を調製した。 Each sample was prepared as follows. First, as in Example 2, instant black tea beverage compositions were prepared using decaffeinated black tea powder, caffeine extract, and theanine as raw materials, with varying theanine/caffeine values as shown in Table 5. . Samples 3-1 to 3-4 were prepared by dissolving each of these instant black tea beverage compositions in 150 mL of 90°C hot water.
各紅茶飲料について、サンプル製造直後と、製造後室温で３０分間放置した後において、実施例１と同様にして香り立ちの好ましさを評価した。各紅茶飲料のサンプル製造直後の実際の液温は８２℃であり、室温３０分放置後の実際の液温は３９℃であった。サンプル香り立ちの好ましさが、製造直後から室温３０分間放置後で変化がない場合、香り立ちが持続されていると評価し、製造直後よりも室温３０分間放置後で評価が下がった場合、香り立ちの持続性が弱いと評価した。評価結果を、可溶性紅茶固形分の濃度等と共に表６に示す。表６中、「紅茶固形分」、「テアニン／紅茶固形分」、「テアニン／カフェイン」は、表２と同じである。表６中、「効果の持続」は香り立ちの持続性の評価結果を示し、「○」は香り立ちが持続されているとの評価を、「×」は香り立ちの持続性が弱いとの評価結果を示す。 For each black tea beverage, the desirability of the aroma was evaluated in the same manner as in Example 1 immediately after sample production and after being left at room temperature for 30 minutes after production. The actual liquid temperature of each black tea beverage sample immediately after production was 82°C, and the actual liquid temperature after being left at room temperature for 30 minutes was 39°C. If the desirability of the sample fragrance does not change after being left at room temperature for 30 minutes from immediately after production, it is evaluated that the fragrance is sustained, and if the evaluation is lower after leaving it at room temperature for 30 minutes than immediately after production, It was evaluated that the persistence of fragrance was weak. The evaluation results are shown in Table 6 along with the concentration of soluble black tea solids. In Table 6, "black tea solid content", "theanine/black tea solid content", and "theanine/caffeine" are the same as in Table 2. In Table 6, "Sustainability of effect" indicates the evaluation result of the sustainability of the scent release, "○" indicates that the scent release is sustained, and "×" indicates that the persistence of the scent release is weak. The evaluation results are shown.
表６に示すように、飲料のテアニン／カフェイン比率が０．４以上のサンプル３－１及び３－２では、液温が８２℃と３９℃のいずれにおいても香り立ちが良好であり、香り立ち増強効果の持続時間も長かった。これに対して、テアニン／カフェイン比率が０．２のサンプル３－３及び３－４では、液温が８２℃でもサンプル３－１及び３－２に比べて香り立ちが不充分であり、液温が３９℃にまで下がるとその香り立ちはより弱くかった。これらの結果から、飲料のテアニン／カフェイン比率を０．４以上に調整することにより得られる香り立ち増強効果は、飲料の液温が低い場合でも充分な効果を発揮する上、効果の持続時間も長いことが確認された。 As shown in Table 6, Samples 3-1 and 3-2, in which the theanine/caffeine ratio of the drinks was 0.4 or higher, had good aroma release at both liquid temperatures of 82°C and 39°C. The duration of the standing enhancement effect was also long. On the other hand, samples 3-3 and 3-4 with a theanine/caffeine ratio of 0.2 had insufficient aroma release compared to samples 3-1 and 3-2 even at a liquid temperature of 82°C. When the liquid temperature dropped to 39°C, the fragrance became weaker. From these results, the aroma enhancement effect obtained by adjusting the theanine/caffeine ratio of the beverage to 0.4 or higher is sufficient even when the liquid temperature of the beverage is low, and the duration of the effect is short. It was confirmed that it was also long.
Claims (8)
可溶性紅茶固形分を原料とし、
インスタント紅茶飲料用組成物の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．６０以下となるように調整し、
液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．２～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、
液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する、
インスタント紅茶飲料用組成物の製造方法。 A method for producing an instant tea beverage composition for preparing a tea beverage by mixing with a liquid, the method comprising:
Made from soluble black tea solids,
Adjust the ratio of theanine content to caffeine content per dry solid content of the instant black tea beverage composition to be 0.4 or more and 1.60 or less,
The content of soluble black tea solids in the instant black tea beverage composition is adjusted so that the soluble black tea solids concentration of the black tea beverage prepared by mixing with the liquid is 0.2 to 0.4 g / 100 mL. ,
Adjusting the theanine content per dry solid content so that the theanine concentration of the black tea beverage prepared by mixing with the liquid is 50 mg / 100 mL or less,
A method for producing an instant tea beverage composition.
可溶性紅茶固形分を原料とし、
インスタント紅茶飲料用組成物の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．２０以下となるように調整し、
液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．１～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、
液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する、
インスタント紅茶飲料用組成物の製造方法。 A method for producing an instant tea beverage composition for preparing a tea beverage by mixing with a liquid, the method comprising:
Made from soluble black tea solids,
Adjust the ratio of theanine content to caffeine content per dry solid content of the instant black tea beverage composition to be 0.4 or more and 1.20 or less,
The content of soluble black tea solids in the instant black tea beverage composition is adjusted so that the soluble black tea solids concentration of the black tea beverage prepared by mixing with the liquid is 0.1 to 0.4 g / 100 mL. ,
Adjusting the theanine content per dry solid content so that the theanine concentration of the black tea beverage prepared by mixing with the liquid is 50 mg / 100 mL or less,
A method for producing an instant tea beverage composition.
前記カフェイン原料が、化学合成品、茶葉抽出物、酵母抽出物、又は、微生物によって製造されたカフェインの粗精製物若しくは精製物である、請求項３に記載のインスタント紅茶飲料用組成物の製造方法。 The theanine raw material is a chemically synthesized product, a tea leaf extract, a yeast extract, or a crudely purified or purified theanine produced by a microorganism,
The composition for an instant black tea beverage according to claim 3 , wherein the caffeine raw material is a chemically synthesized product, a tea leaf extract, a yeast extract, or a crude or purified product of caffeine produced by a microorganism. Production method.
液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．２～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、
液体と混合することによって調製される紅茶飲料の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．６０以下となるように、インスタント紅茶飲料用組成物中のカフェイン含有量とテアニン含有量を調整し、
液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する、
方法。 A method for enhancing the aroma of a tea beverage prepared by mixing an instant tea beverage composition with a liquid, the method comprising:
The content of soluble black tea solids in the instant black tea beverage composition is adjusted so that the soluble black tea solids concentration of the black tea beverage prepared by mixing with the liquid is 0.2 to 0.4 g / 100 mL. ,
Caffeine in the composition for instant black tea beverages such that the ratio of theanine content to caffeine content per dry solid content of the black tea beverage prepared by mixing with a liquid is 0.4 or more and 1.60 or less. Adjust the yne content and theanine content,
Adjusting the theanine content per dry solid content so that the theanine concentration of the black tea beverage prepared by mixing with the liquid is 50 mg / 100 mL or less,
Method.
液体と混合することによって調製される紅茶飲料の可溶性紅茶固形分濃度が０．１～０．４ｇ／１００ｍＬとなるように、インスタント紅茶飲料用組成物中の可溶性紅茶固形分の含有量を調整し、
液体と混合することによって調製される紅茶飲料の乾燥固形分当たりのカフェイン含有量に対するテアニン含有量の比率が０．４以上１．２０以下となるように、インスタント紅茶飲料用組成物中のカフェイン含有量とテアニン含有量を調整し、
液体と混合することによって調製される紅茶飲料のテアニン濃度が５０ｍｇ／１００ｍＬ以下となるように、乾燥固形分当たりのテアニン含有量を調整する、
方法。 A method for enhancing the aroma of a tea beverage prepared by mixing an instant tea beverage composition with a liquid, the method comprising:
The content of soluble black tea solids in the instant black tea beverage composition is adjusted so that the soluble black tea solids concentration of the black tea beverage prepared by mixing with the liquid is 0.1 to 0.4 g / 100 mL. ,
Caffeine in the composition for instant black tea beverages such that the ratio of theanine content to caffeine content per dry solid content of the black tea beverage prepared by mixing with a liquid is 0.4 or more and 1.20 or less. Adjust the yne content and theanine content,
Adjusting the theanine content per dry solid content so that the theanine concentration of the black tea beverage prepared by mixing with the liquid is 50 mg / 100 mL or less,
Method.
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