JPH11253101A - Black tea beverage improved in flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a black tea beverage having a good flavor with a highly retained aroma essential to the black tea even when subjected to a thermal sterilizing treatment. SOLUTION: This black tea beverage contains 0.1-3.0 wt.% of a starch hydrolyzate comprising a composition of 0-75 wt.% of maltoteraose, 0-40 wt.% of maltopentaose and 25-60 wt.% of other starch hydrolyzates (surely containing either one of the maltotraose and maltopentaose) in 0.1-1.0 wt.% of a soluble black tea ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a black tea beverage having a natural aroma of black tea, and more particularly to a black tea beverage having a good flavor and a high black tea aroma even after heat sterilization.

[0002]

In the provision of a black tea beverage having the original scent of black tea, it is particularly possible to add a raw material such as sugar to the black tea extract as needed and to sterilize it by heating, so that it can be distributed at room temperature. There is a problem in the black tea beverage that the original good aroma of black tea is greatly reduced by heat sterilization. In order to solve this problem, a method of blending an antioxidant or using a black tea flavor is generally used, but the fragrance of the black tea beverage produced by these methods can hardly be said to be the original one of black tea. In addition, most of the original aroma of black tea, especially the good aroma of the black tea liquor before heat sterilization, is lost.

[0003]

DISCLOSURE OF THE INVENTION The present invention is to provide a black tea beverage having an original fragrance of black tea, and in particular, to realize a black tea beverage, prevent loss of the fragrance due to heat sterilization and remarkably improve the flavor thereof. The purpose is to do.

[0004] The inventors of the present invention have intensively studied to provide a black tea beverage having the original flavor of black tea, and particularly to prevent the loss of the original flavor of black tea during heat sterilization of the black tea beverage. As a result, 0 to 75% by weight of maltotetraose, 0 to 40% by weight of maltopentaose, and 25 to 60% by weight of other starch are added to a predetermined black tea extract in an amount of 0.1 to 1.0% by weight of the soluble black tea component. % Of starch decomposed product (always including maltotetraose or maltopentaose) at least 0.1 to 0.1%
By adding 3.0% by weight, preferably 0.4 to 2.0% by weight, it was possible to provide a black tea beverage having the original aroma of black tea. In particular, it was possible to obtain a black tea beverage having an excellent flavor without preventing the loss of aroma due to heat sterilization and without impairing the goodness of passing over the throat, which is important for beverages.

According to the present invention, 0.1 to 1.0% by weight of a soluble black tea component obtained by extraction from black tea leaves by a conventional method, 0 to 2.25% by weight of maltotetraose, and 0 to 1.25% of maltopentaose. 2% by weight and other starch hydrolyzate 0.02
A black tea beverage characterized by containing 5 to 1.8% by weight (always including either maltotetraose or maltopentaose). As a result, loss of aroma during heat sterilization was drastically reduced, and a black tea beverage with excellent flavor was obtained.

[0006] Even if each of the above-mentioned starch hydrolyzates is used alone, the effect of preserving the flavor of black tea during sterilization is scarcely recognized. However, when the starch decomposition products are used in combination at a specific ratio, the above-mentioned scent-retaining effect is exhibited. That is, by using the above-mentioned components in combination at the above-mentioned specific ratio, loss of the aroma of black tea due to heat sterilization can be prevented.

[0007] When the amount of the starch hydrolyzate is less than 0.1% by weight, no scent-retaining effect is observed. When the amount is 3.0% by weight or more, the scent-retaining effect is somewhat recognized. The taste is not always improved because of the loss of goodness.

The composition of the present invention is shown below.

[0009]

Table 1 Black tea solid content and starch degradation composition Preferred range More preferred range Soluble black tea component (% by weight) 0.1 to 1.0 0.2 to 0.6 Maltotetraose (% by weight) 0 to 1.0 50-1.5 Maltopentaose (wt%) 0-0.8 0-0.8 Other starch degradation products (wt%) 0.1-1.2 0.1-1.2 (maltotetraose, Malto pentaose must be included)

The ratio of maltotetraose and / or maltopentaose in the starch hydrolyzate is at least 40%
When the above is included, a scent-retaining effect is exhibited.

Other starch degradation products include, for example, 1 to 10% by weight of glucose, 5 to 15% by weight of maltose, 10 to 20% by weight of maltotriose, and 55 to 8% of hexasaccharide or more.
It is composed of 4% by weight, and has a lower aroma retention effect than maltotetraose, but has an effect of improving the throat of a black tea beverage.

[0012] By adding maltooligosaccharide at the above-described concentration to a black tea beverage, a black tea beverage having high palatability that can satisfy consumers can be industrially produced.

EXAMPLES Examples 1-4 Black tea leaves were extracted with warm water at 55 ° C., and the soluble solids concentration of black tea was adjusted to 0.3% by weight, and sugar was added to 5.0% by weight. Further, the components shown in Table 2 to which starch degradation products were added were heat-sterilized. As a result, a tea beverage product with a strong aroma and good throat was obtained.

[0014]

[Table 2] Preparation method of black tea liquor: Extract black tea leaves with 55 ℃ hot water,
The extract was blended so that the soluble solids concentration was 0.3% by weight. Sterilization method of black tea beverage: After maintaining at 135 ° C. for 30 seconds, it was cooled to room temperature.

[0015]

[Table 3]

[Comparative Examples] Ratios 1-4 After black tea leaves were extracted with warm water at 55 ° C., the concentration of soluble solids in black tea was adjusted to 0.3% by weight, and sugar was added so as to be 5.0% by weight. Further, a tea beverage was trial-produced by heating and sterilizing a mixture obtained by adding a starch decomposition product with the components shown in Table 2, but as shown in Table 3, a product having a strong aroma and good passing through the throat was not obtained. Was.

Flavor Evaluation Method Flavor was evaluated using the following sensory evaluation scale for each sample of black tea beverage by ten specially trained sensory evaluation panels.

[0018]

[Table 4]

Claims (1)

[Claims] 1. A soluble black tea component of 0.1 to 1.0% by weight.
0 to 75% by weight of maltotetraose, 0 to 40% by weight of maltopentaose, 25 to 25%
Degraded starch consisting of 60% by weight (always contains either maltotetraose or maltopentaose)
A black tea beverage comprising 0.1 to 3.0% by weight.