JPS595280B2 - Sugar containing vitamin C - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to vitamin C-containing sugar that can improve the flavor when drinking black tea.

Traditionally, it has been customary to use sugar when drinking black tea, but the flavor when drinking it is said to be influenced by the place of origin, type, and manufacturing method of the black tea itself, and in order to bring out the flavor, sugar is used. Only high purity was required.

Also, unlike Japanese tea, black tea has a strong astringency and bitterness, so
In addition to sugar, lemon and milk are often used in combination to harmonize the taste, but these combinations have the opposite effect on the enjoyment of black tea's original full-bodied flavor.

The inventors of the present invention have focused on modifying the sugar itself used when drinking black tea as a means of bringing out the original flavor of black tea and harmonizing the astringency and bitterness. They also found that the flavor of black tea when drinking can be significantly improved by using a small amount of vitamin C, which is less than the nutritionally appropriate amount, in combination with sugar.

Also, by combining a small amount of vitamin C with sugar,
In addition to improving the flavor of black tea when drinking, we have also found that depending on the type of black tea, it is possible to change the original water color of black tea and make it an ideal yellow-red color.

The present invention was made based on the above findings, and provides sugar for black tea to which vitamin C is added in an amount of 0.01 to 0.13% by weight (hereinafter simply referred to as %), which is a nutritionally appropriate amount or less. It is something.

Adding vitamin C to foods has been practiced for a long time, but the purpose is to enhance nutrition or utilize antioxidant effects, and as in the present invention, it is added directly to foods when drinking black tea. None of them were aimed at improving taste.

Also, regarding the amount used, in the case of nutritional fortification, which is the usual use, from a nutritional standpoint, a large amount of 0.1% or more is required for solid foods such as drops, chewing gum, and powdered juice. In contrast, the sugar of the present invention has a sugar content of 0. It is effective in a small amount of O1 to 0.13%, and if it exceeds 0.13%, the flavor will deteriorate as described below.

The sugar of the present invention exhibits great effects when used when drinking black tea, and is mainly used for black tea, but it can also be used in addition to black tea in the same way as regular sugar, and can also be used in coffee. When used, the flavor can be improved to some extent.

To further explain the amount of vitamin C added in the sugar of the present invention, black tea is usually drunk with an amount of water of 120 rILl (1 cup), and the appropriate amount of sugar for that is said to be about 81. If an effective amount of vitamin C is added to sugar based on the standard, an appropriate amount of vitamin C will be used when the sugar is used.

The amount of vitamin C to be added in the present invention was determined based on this point of view, and the sugar of the present invention can be used extremely effectively if it is packed into sachets of 87, for example, to make sugar for tea.

The present invention will be specifically explained below with reference to sensory test examples and examples.

Sensory test example 1 This example uses four types of commercially available typical blended black teas (A-D).
This study investigated the effects of adding vitamin C and its appropriate amount when drinking.

Black tea A15f? 780 rills of freshly boiled water
After pouring and holding at 90°C for 5 minutes, the used tea leaves are removed.

Regarding the obtained leachate in which 8y of granulated sugar and 12 to 321n9 of vitamin CO were dissolved per 120ml of the obtained infusion solution,
The flavor was examined using a panel of six people who are experts in sensory testing of black tea, using the no-vitamin C additive as a control.

The results were as follows. Note that the evaluation was performed using a three-step method.

In the case of black tea A, sensory tests were also conducted on black tea B, C, and D in the same manner as black tea A. Although there were some differences, almost the same results as in the case of black tea A were obtained.

From the above results, when drinking black tea, the amount of vitamin C to sugar is 0.0
It is clear that flavor will be improved if sugar is added in an amount of 1% or more and 0.13% or less.

Comprehending the panel's comments during the sensory test, the reason for the improvement in flavor due to vitamin C is that the excessive astringency and bitterness of black tea is balanced by the action of a small amount of vitamin C, and the original flavor of black tea is emphasized. it is conceivable that.

Furthermore, it has been found that when the amount of vitamin C added exceeds 0.13%, the balance of the original flavor of black tea is adversely affected, which is not desirable.

Furthermore, in the above testing process, it was found that the addition of vitamin C not only improved the flavor but also brought about a favorable change in the color of the water.

In addition, it is possible to soften the original dark red color of black tea and change it to an ideal yellow-red color.

However, in this case as well, it is preferable to add less than 0.13% of sugar; if the amount is more than this, it has been found that the yellow color becomes too strong (which deviates from the original color sense of black tea).

Sensory Test Example 2 This example examines whether the effects of vitamin C in the present invention can be obtained by substituting other organic acids.

Using black tea A, infuse liquid 60 in the same manner as in Test Example 1 above.
After dissolving 40g of granulated sugar in 0mA,
Dispense each into 5 cups.

One of them was added with vitamin C4~ as a standard, and the same molar amount of solid acids such as citric acid, malic acid, succinic acid, and gluconic acid was added, and the panel of sensory test example 1 was used to compare and study. .

The results were as follows.

From the above results, it can be seen that the effect of vitamin C in improving the palatability of black tea in the present invention is unique to vitamin C, and cannot be expected by substitution with other organic acids.

For reference, we investigated the case where freshly squeezed lemon juice was added, and the results were as follows.

That is, when 7 drops were added, which was found to be an appropriate amount in preliminary tasting, the pH was 4.4.

In a tasting test, it had a pleasant lemon aroma, but it had a strong sour taste and the water color changed significantly to yellow.

These effects are due to the fact that the amount of vitamin C in processed lemon juice is 0.
Considering that the amount was 3~ (an amount within the range in which no effect of vitamin C is produced in the present invention), it was found that the effect was simply a lemon scent effect and a change in sourness and color due to the significant acid.

Example This example is a study example of the manufacturing method and product evaluation when vitamin C is actually added to sugar.

In order to uniformly mix a much smaller amount of vitamin C with sugar, a method was adopted in which a predetermined amount of vitamin C was mixed with some sugar, and then this was diluted and mixed with the remaining sugar.

First, 40 kg of granulated sugar and 200 g of vitamin C powder were charged into a 601 volume ribbon mixer and premixed for 3 minutes.

Next, add 4 kg of this premix and 36 kg of fresh granulated sugar.
kg were mixed in the same manner using the above device to obtain a product.

The final amount of vitamin C added corresponds to 0.605% of sugar.

In order to examine the degree of vitamin C mixture in the obtained product, 40 samples of 1002 were taken from each part of the product and the vitamin C content of each was measured by iodometric titration. As a result, the amount of vitamin C added to 8 grams of granulated sugar was determined. The average value of
．． At 9 drops, the variation from the average value has a statistical reliability of 95%.
It showed ±20%, which was extremely good.

Sensory tests using black tea using the sugar of the present invention obtained as described above showed that the sugar of the present invention improved flavor and water color, both immediately after production and after storage for 6 months in a wide-mouth area with a polished lid. was clearly recognized.

Claims (1)

[Claims] Vitamin C-containing sugar for black tea to which 10.01 to 0.13% by weight of vitamin C is added.