WO2017030187A1 - Instant fermented tea beverage composition and production method therefor - Google Patents

Abstract

The present invention provides an instant fermented tea beverage composition that includes soluble fermented tea solids and at least one compound selected from the group consisting of vanillin, ethyl vanillin, and heliotropin and that is for preparing a fermented tea beverage by mixing the composition with a liquid. The present invention also provides a method for using, as the starting material, soluble fermented tea solids and at least one compound selected from the group consisting of vanillin, ethyl vanillin, and heliotropin to produce an instant fermented tea beverage composition for preparing a fermented tea beverage having a total concentration of vanillin, ethyl vanillin, and heliotropin of no more than 40 mass ppm by mixing the composition with a liquid.

Description

Composition for instant fermented tea beverage and method for producing the same

The present invention relates to an instant fermented tea beverage composition improved so as to approach a good taste like a tea beverage brewed from tea leaves in a fermented tea such as black tea or oolong tea, and the instant fermented tea beverage composition The present invention relates to a product manufacturing method and a composition for adding fermented tea beverages.
This application claims the priority based on Japanese Patent Application No. 2015-162692 for which it applied to Japan on August 20, 2015, and uses the content here.

Tea taste is mainly evaluated by aroma, taste and color. As a preferable taste of black tea, in addition to the astringent taste (so-called pungenti) that seems to be black tea, the taste has thickness and spread, and there is a drink response. In particular, sugar-free straight tea beverages are preferred because they have a rich and plump taste and a body feeling (bodily taste).

The composition for instant black tea beverages is obtained by drying or concentrating a tea leaf tea extract, and by simply dissolving or diluting it in a liquid such as water, a black tea beverage can be easily prepared. In recent years, consumption of instant tea beverage compositions has increased due to the ease of enjoying tea at home. However, the composition for instant black tea beverages is prepared from the composition for instant black tea beverages because the aroma components and the like are volatilized or the taste components are denatured by the drying or concentration process of the tea leaf extract. The instant black tea has a problem that it is inferior in aroma and taste like black tea compared to fresh tea made from tea leaves. Similarly, in oolong tea, which is the same fermented tea as black tea, instant oolong tea beverage composition obtained by drying or concentrating the extract of oolong tea leaves has the advantage that you can enjoy oolong tea more easily. There is a problem that the fragrance and taste are inferior compared to oolong tea.

As a method for enhancing the scent of an instant black tea beverage, for example, in Patent Document 1, by mixing phenylacetaldehyde that is included and fixed in an edible solid carrier such as dextrin in a powdery instant black tea composition, It is described that an instant black tea beverage having a high fragrance of an instant black tea beverage prepared from the composition can be prepared.

Moreover, it can also be set as the composition for instant tea drinks for preparing what is called flavored tea by adding the strong characteristic fragrance | flavor components other than the fragrance peculiar to black tea to the composition for instant tea drinks. For example, by pouring hot water into a composition for an instant tea beverage in which a sufficient amount of vanilla flavor powder is mixed with a powdered instant tea beverage composition, a vanilla flavored tea characterized by a sweet vanilla aroma can be prepared.

Japanese Unexamined Patent Publication No. 63-24851

The present invention is an instant fermented tea beverage composition capable of easily preparing a black tea beverage or oolong tea beverage with a rich and plump taste and excellent body feeling despite being an instant black tea beverage or instant oolong tea beverage, It aims at providing the manufacturing method of the said composition for instant fermented tea drinks, and the composition for fermented tea drink addition.

As a result of earnest research to solve the above problems, the present inventors have found that the composition for instant black tea beverage or the composition for instant oolong tea beverage is at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin. It has been found that by containing an aroma component, the thickness and spread of the taste of a tea beverage obtained by mixing the instant tea beverage composition or the like with a liquid can be improved, and the present invention has been completed.

[1] The instant fermented tea beverage composition according to the first aspect of the present invention is a composition for an instant fermented tea beverage for mixing with a liquid to prepare a fermented tea beverage, which is soluble fermented tea solids And at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin.
[2] The fermented tea beverage obtained by mixing the instant fermented tea beverage composition with a liquid having a total content of vanillin, ethyl vanillin and heliotropin as the composition for instant fermented tea beverage of [1] It is preferable that the total concentration of vanillin, ethyl vanillin, and heliotropin is 0.005 to 40 ppm by mass.
[3] The instant fermented tea beverage composition of [1] or [2] is further selected from the group consisting of β-damasenone, furaneol, furfural, cycloten, yonon, ethyl maltol, maltol, and sotron. It is preferable to contain at least one kind.
[4] The instant fermented tea beverage composition according to [3], wherein the fermented tea beverage is a black tea beverage, the soluble fermented tea solid content is a soluble black tea solid content, and the instant fermented tea beverage composition Is a composition for instant black tea beverage, and the total content of vanillin, ethyl vanillin, and heliotropin is vanillin, ethyl vanillin, and heliotropin in a black tea beverage obtained by mixing the instant black tea composition with a liquid. It is preferable that the total concentration of is such an amount that 0.1 to 25 ppm by mass.
[5] The instant fermented tea beverage composition according to any one of [1] to [3], wherein the fermented tea beverage is a black tea beverage, the soluble fermented tea solid content is a soluble black tea content, The composition for instant fermented tea beverages is a composition for instant black tea beverages, and the total content of vanillin, ethyl vanillin, and heliotropin is vanillin in the black tea beverage obtained by mixing the instant tea beverage composition with a liquid. , Ethyl vanillin, and heliotropin are preferably in such an amount that the total concentration is 0.1 to 40 ppm by mass.
[6] The instant fermented tea beverage composition according to [4] or [5] described above, wherein the total content of catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate is the composition for instant tea beverage It is preferable that the total concentration of catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate in a black tea beverage obtained by mixing a product with a liquid is an amount that is 250 mass ppm or less.
[7] The instant fermented tea beverage composition according to any one of [4] to [6], wherein the content of vanillin is vanillin in a tea beverage obtained by mixing the instant tea beverage composition with a liquid. The content of ethyl vanillin is an amount of 0.05 to 20 ppm by mass, and the concentration of ethyl vanillin in a black tea beverage obtained by mixing the instant tea beverage composition with a liquid is 0.05 to The amount of heliotropin in the tea beverage obtained by mixing the instant tea beverage composition with a liquid is 0.1-40 mass ppm. An amount is preferred.
[8] The instant fermented tea beverage composition according to any one of [1] to [3], wherein the fermented tea beverage is an oolong tea beverage, and the soluble fermented tea solid content is the soluble oolong tea solid content, The instant fermented tea beverage composition is preferably an instant oolong tea beverage composition.
[9] In the oolong tea beverage, the total content of vanillin, ethyl vanillin, and heliotropin is obtained by mixing the instant oolong tea beverage composition with a liquid. It is preferable that the total concentration of vanillin, ethyl vanillin and heliotropin is 0.005 to 15 ppm by mass.
[10] The instant fermented tea beverage composition of [8] or [9] has a vanillin content of vanillin in a oolong tea beverage obtained by mixing the instant oolong tea beverage composition with a liquid. The concentration of ethyl vanillin in the oolong tea beverage obtained by mixing the instant oolong tea beverage composition with a liquid having an ethyl vanillin content of 0.005 to 7.5 ppm by mass is 0.005 to 3 The amount of heliotropin in which the concentration of heliotropin in the oolong tea beverage obtained by mixing the composition for instant oolong tea beverage with liquid is 0.01-15 mass ppm. It is preferable that
[11] The instant fermented tea beverage composition of [1] to [10] preferably further contains dextrin.
[12] The method for producing an instant fermented tea beverage composition according to the second aspect of the present invention includes at least one selected from the group consisting of soluble black tea solids, vanillin, ethyl vanillin, and heliotropin as raw materials. And a mixture with a liquid to produce an instant fermented tea beverage composition for preparing a fermented tea beverage having a total concentration of vanillin, ethyl vanillin, and heliotropin of 40 ppm by mass or less. To do.
[13] As a method for producing the instant fermented tea beverage composition according to [12], the fermented tea beverage is a black tea beverage or an oolong tea beverage, and the soluble fermented tea solid content is a soluble black tea content or a soluble oolong tea. It is solid content and it is preferable that the said composition for instant fermented tea drinks is a composition for instant black tea drinks or a composition for instant oolong tea drinks.
[14] The composition for adding a fermented tea beverage according to the third aspect of the present invention is a powdery composition added to the fermented tea beverage, and is selected from the group consisting of vanillin, ethyl vanillin, and heliotropin. It contains at least one kind.
[15] The composition for adding a fermented tea beverage according to [14] further includes at least one selected from the group consisting of β-damasenone, furaneol, furfural, cycloten, yonon, ethyl maltol, maltol, and sotron. It is preferable to do.
[16] As the fermented tea beverage additive composition of [14] or [15], the fermented tea beverage is a black tea beverage, and the fermented tea beverage additive composition is a black tea beverage additive composition, The total content of vanillin, ethyl vanillin and heliotropin is 0.05 to 40 mass ppm in total concentration of vanillin, ethyl vanillin and heliotropin in the tea beverage obtained by mixing the composition for adding tea beverage Is preferred.
[17] As the composition for adding a fermented tea beverage according to [14] or [15], the fermented tea beverage is a oolong tea beverage, and the composition for adding a fermented tea beverage is a composition for adding a oolong tea beverage, The total content of vanillin, ethyl vanillin and heliotropin is 0.005 to 15 ppm by mass in the total concentration of vanillin, ethyl vanillin and heliotropin in oolong tea beverage obtained by mixing the composition for adding oolong tea beverage Is preferred.
[18] The tea beverage according to the fourth aspect of the present invention is characterized in that the total concentration of vanillin, ethyl vanillin and heliotropin is 0.05 to 40 ppm by mass.
[19] The oolong tea beverage according to the fifth aspect of the present invention is characterized in that the total concentration of vanillin, ethyl vanillin, and heliotropin is 0.005 to 15 ppm by mass.
[20] The method for producing a black tea beverage according to the sixth aspect of the present invention includes: vanillin, ethyl vanillin, and so that the total concentration of vanillin, ethyl vanillin, and heliotropin is 0.05 to 40 ppm by mass; At least one selected from the group consisting of heliotropin is used as a raw material.
[21] The method for producing oolong tea beverage according to the seventh aspect of the present invention includes vanillin, ethyl vanillin, and so that the total concentration of vanillin, ethyl vanillin, and heliotropin is 0.005 to 15 ppm by mass. At least one selected from the group consisting of heliotropin is used as a raw material.

By simply mixing the instant fermented tea beverage composition according to the first aspect of the present invention into a liquid such as water, a fermented tea beverage such as a tea beverage or a oolong tea beverage with a rich and plump taste and excellent body feeling can be obtained. Can be easily prepared.
Moreover, the said composition for instant fermented tea drinks can be manufactured with the manufacturing method of the composition for instant fermented tea drinks concerning the 2nd aspect of this invention.
Furthermore, by using the composition for adding fermented tea beverages according to the third aspect of the present invention, fermented tea beverages such as black tea beverages and oolong tea beverages with a rich and full-bodied taste and excellent body feeling can be produced. Can do.

In the present invention and the present specification, “fermented tea” means tea obtained by oxidizing tannins of tea leaves, and examples thereof include black tea, oolong tea, and pu-erh tea. In the present invention and the present specification, the term “instant fermented tea beverage composition” means a composition capable of preparing a fermented tea beverage by dissolving, diluting, or dispersing in a liquid such as water or milk. Among these, “instant tea beverage composition” means a composition capable of preparing a tea beverage by dissolving, diluting, or dispersing in a liquid such as water or milk, and “instant oolong tea beverage composition”. "Means a composition that can prepare an Oolong tea beverage by dissolving, diluting, or dispersing in a liquid such as water or milk. The instant fermented 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 powder or granule, and is a liquid. However, since it can be stored for a longer period of time more stably, it is preferably a solid.

In the present invention and the specification of the present application, “powder” means a granular material (consisting of many solid particles having different size distributions, and some interaction is acting between individual particles). A “granule” is an aggregate of particles (granular granules) granulated from a powder. The powder also includes granules.

<Beverage composition and production method thereof>
An instant fermented tea beverage composition according to the present invention is an instant fermented tea beverage composition for preparing a fermented tea beverage by mixing with a liquid, comprising soluble fermented tea solids, vanillin, ethyl vanillin, and And at least one selected from the group consisting of heliotropin. Among these, the composition for instant black tea beverages according to the present invention contains soluble black tea solids and at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin, mixed with a liquid black tea A beverage is prepared. The instant oolong tea beverage composition according to the present invention contains soluble oolong tea solids and at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin, and is mixed with a liquid to prepare a oolong tea beverage To do.

Vanillin, ethyl vanillin, and heliotropin are all aromatic components with a sweet scent like vanilla. Hereinafter, vanillin, ethyl vanillin, and heliotropin may be collectively referred to as “vanilla aroma component”. The vanilla aroma component is not an aroma component such as black tea or oolong tea, and is not usually contained in fermented tea beverages such as general tea beverages or oolong tea beverages. The black tea beverage (instant black tea beverage) prepared from the instant black tea beverage composition has a monotonous taste and poor drinking response compared to the black tea beverage brewed from the tea leaves. However, by adding the vanilla aroma component to the instant black tea beverage composition within a range in which the vanilla fragrance is a so-called straight black tea, the amount of the instant black tea beverage prepared from the composition is reduced. The thickness and breadth of the taste increase, and the drink response (better and plump and bodily taste, generally evaluated as mellow or body feel) is improved. In other words, the vanilla fragrance component can raise the drinking response to black tea beverages (improvement of drinking response), and the beverage composition according to the present invention provides a body feeling with a rich and plump taste while being an instant tea beverage. An excellent black tea beverage can be prepared. Similarly, in fermented teas other than black tea such as oolong tea, the composition for instant fermented tea beverages has a vanilla aroma component, and the scent of vanilla is a so-called straight fermented tea (or oolong tea) in an amount that is not uncomfortable. By adding it within the range, a fermented tea beverage with improved drinking response can be obtained from the composition, compared to the composition to which no vanilla aroma component is added.

The beverage composition according to the present invention excludes the instant tea beverage composition for preparing vanilla flavored tea. For this reason, content of the vanilla fragrance | flavor component of the composition for drinks which concerns on this invention is adjusted to the quantity by which the discomfort as black tea does not arise with the scent of vanilla. “Vanilla scent does not cause a sense of incongruity as black tea” means that the vanilla scent is clearly unrecognizable and may have a faint sweet scent that cannot be recognized as vanilla. .

The scent of vanilla becomes stronger as the content of the vanilla aroma component in the beverage increases, but there is a sense of incongruity as a fermented tea such as black tea, and the threshold value of the concentration of the vanilla aroma component that can be recognized as vanilla flavored tea is the vanilla It is also affected by the concentration of sweet fragrance components other than the fragrance components. For example, a tea beverage to which other sweet fragrance fragrance is added than a tea beverage to which a sweet fragrance other than vanilla fragrance (hereinafter sometimes referred to as “other sweet fragrance”) is not added. However, even if it contains a higher concentration of the vanilla fragrance component, the effect of improving the drinking response by the vanilla fragrance component can be exhibited without causing a sense of incongruity as black tea.

The vanilla aroma component contained in the beverage composition according to the present invention may be only one type, may be a combination of two or more types, and may contain all three types. As the content of the vanilla aroma component of the beverage composition according to the present invention (total content of vanillin, ethyl vanillin and heliotropin), fermentation such as tea beverage obtained by mixing the beverage composition with a liquid The amount that the strength of the vanilla fragrance of the tea beverage is not more than the strength of the vanilla fragrance of a vanillin aqueous solution (a solution obtained by diluting vanillin with water) having a vanillin concentration of 20 ppm by mass is preferable. If the strength of the vanilla incense of the fermented tea beverage such as the prepared black tea beverage is 20 ppm by mass or less of the vanillin aqueous solution, there is no sense of incongruity as black tea or oolong tea.

As content (total content of vanillin, ethyl vanillin, and heliotropin) of the vanilla flavor component of the beverage composition according to the present invention, for example, in a tea beverage obtained by mixing the beverage composition with a liquid The concentration of the vanilla aroma component (total concentration of vanillin, ethyl vanillin, and heliotropin) is preferably an amount that is less than 50 ppm by mass, more preferably an amount that is 40 ppm by mass or less, and 25 ppm by mass. More preferably, the amount is less than 25 ppm by mass, even more preferably 20 ppm by mass or less. Moreover, as content of the vanilla fragrance | flavor component of the composition for drinks which concerns on this invention, the density | concentration of the vanilla fragrance | flavor component in the black tea drink obtained by mixing the said composition for drinks with a liquid is 0.005 mass ppm, for example The above is preferable, and 0.01 ppm by mass or more is more preferable. In addition, when the concentration of the vanilla aroma component in the black tea beverage or oolong tea beverage is 50 ppm by mass or more, the vanilla fragrance is strong regardless of the presence or absence of other sweet fragrances, and the characteristic is that it feels uncomfortable as black tea or oolong tea. Vanilla flavored tea with a typical vanilla scent.

The content of the vanilla aroma component in the beverage composition according to the present invention is preferably 0.05 to 40 ppm by mass when the composition is an instant tea beverage composition, preferably 0.1 to More preferably, it is 40 ppm by mass. When the composition is an instant oolong tea beverage composition, the content is preferably 0.005 to 15 ppm by mass, and more preferably 0.01 to 15 ppm by mass.

When the composition for beverages according to the present invention is a composition for instant tea beverages for preparing a tea beverage, and the vanilla aroma component is vanillin, the composition for instant tea beverages according to the present invention contains When the content of vanillin does not contain other sweet fragrance, the concentration of vanillin in the tea beverage obtained by mixing the beverage composition with a liquid is 0.05 mass ppm or more and 25 mass It is preferably less than ppm, more preferably 0.05 to 20 ppm by mass, even more preferably 0.5 to 20 ppm by mass, and even more preferably 2.0 to 15 ppm by mass. 5.0 to 12 ppm by mass is particularly preferable. When the vanilla fragrance component is vanillin and contains other sweet scented fragrance, the content of vanillin contained in the instant tea beverage composition according to the present invention is the liquid composition. The concentration of vanillin in the black tea beverage obtained by mixing with is preferably 0.05 mass ppm or more and less than 50 mass ppm, more preferably 0.05 to 40 mass ppm, and more preferably 0.05 to 25 mass. More preferably, it is ppm, more preferably 0.1 to 25 ppm by mass, and particularly preferably 0.5 to 25 ppm by mass.

When the vanilla aroma component is ethyl vanillin, the content of ethyl vanillin contained in the instant tea beverage composition according to the present invention does not contain any other sweet fragrance. The concentration of ethyl vanillin in the black tea beverage obtained by mixing the composition with a liquid is preferably 0.05 mass ppm or more and less than 15 mass ppm, more preferably 0.05 to 10 mass ppm. More preferably, it is 1 to 10 ppm by mass, even more preferably 0.3 to 10 ppm by mass, and particularly preferably 1.0 to 7.5 ppm by mass. When the vanilla fragrance component is ethyl vanillin and contains other sweet fragrance, the content of ethyl vanillin contained in the instant tea beverage composition according to the present invention is the beverage composition. The concentration of ethyl vanillin in the black tea beverage obtained by mixing the liquid with a liquid is preferably 0.05 mass ppm or more and less than 25 mass ppm, more preferably 0.05 to 20 mass ppm, It is more preferably from ˜15 mass ppm, even more preferably from 0.3 to 15 mass ppm, particularly preferably from 1.0 to 10 mass ppm.

When the vanilla fragrance component is heliotropin, the content of heliotropin contained in the instant tea beverage composition according to the present invention is used for the beverage when it does not contain any other sweet fragrance. The concentration of heliotropin in a black tea beverage obtained by mixing the composition with a liquid is preferably 0.05 mass ppm or more and less than 50 mass ppm, more preferably 0.1 to 40 mass ppm. The content is more preferably 0.0 to 40 ppm by mass, and even more preferably 5.0 to 30 ppm by mass. When the vanilla fragrance component is heliotropin and contains other fragrant fragrance, the content of heliotropin contained in the instant tea beverage composition according to the present invention is the beverage composition. The concentration of heliotropin in a black tea beverage obtained by mixing the liquid with a liquid is preferably 0.05 mass ppm or more and less than 100 mass ppm, more preferably 0.05 to 75 mass ppm, It is more preferably from ˜50 mass ppm, even more preferably from 1.0 to 50 mass ppm.

When the composition for beverages according to the present invention is a composition for instant oolong tea beverages for preparing oolong tea beverages and the vanilla aroma component is vanillin, the composition for instant oolong tea beverages according to the present invention contains When the content of vanillin does not contain any other sweet fragrance, the concentration of vanillin in the oolong tea beverage obtained by mixing the beverage composition with a liquid is 0.005 to 8.5 mass. It is preferably ppm, more preferably 0.005 to 7.5 ppm by mass, still more preferably 0.025 to 5 ppm by mass, and even more preferably 0.05 to 2 ppm by mass. The content is preferably 0.1 to 2 ppm by mass. When the vanilla fragrance component is vanillin and contains other sweet scented fragrance, the content of vanillin contained in the instant oolong tea beverage composition according to the present invention is the liquid composition of the beverage The concentration of vanillin in the oolong tea beverage obtained by mixing with 0.005 mass ppm is preferably 0.005 mass ppm or more and less than 20 mass ppm, more preferably 0.005 to 7.5 mass ppm, and more preferably 0.025 to More preferably, it is 5 ppm by mass.

When the vanilla fragrance component is ethyl vanillin, the content of ethyl vanillin contained in the instant oolong tea beverage composition according to the present invention is not used for other beverages that contain a sweet fragrance. The concentration of ethyl vanillin in the oolong tea beverage obtained by mixing the composition with a liquid is preferably 0.005 mass ppm or more and less than 6 mass ppm, more preferably 0.005 to 3 mass ppm. It is more preferably 0.025 to 2 ppm by mass, still more preferably 0.05 to 1 ppm by mass, and particularly preferably 0.25 to 0.5 ppm by mass.

When the vanilla fragrance component is heliotropin, the content of heliotropin contained in the instant oolong tea beverage composition according to the present invention is used for the beverage when it does not contain any other sweet fragrance. The concentration of heliotropin in the oolong tea beverage obtained by mixing the composition with a liquid is preferably 0.01 ppm to 20 ppm, more preferably 0.01 to 15 ppm. More preferably, the content is 0.05 to 10 ppm by mass, and still more preferably 0.2 to 4 ppm by mass.

The vanilla aroma component used as a raw material may be a solid such as a powder or may be liquid, but it is preferably a solid because it has excellent long-term storage stability, and is fixed to an appropriate solid medium. More preferably. The immobilization of the vanilla aroma component on the solid medium can be carried out by appropriately selecting from known methods among methods for immobilizing a highly volatile organic compound or producing a fragrance. For example, as described in Patent Document 1, edible gums such as dextrin, cyclodextrin, and gum arabic are used as a solid medium, and a vanilla aroma component is added to a solid medium dissolved or dispersed in water to further increase the speed. After stirring, the vanilla aroma component can be included and fixed to the solid medium by drying. As the solid medium for immobilizing the vanilla aroma component, it is preferable to use dextrin because the vanilla aroma component is sufficiently immobilized even after granulation, and it has an influence on the original taste of fermented tea beverages such as black tea beverages. Since it is small, it is more preferable to use dextrin having a low sweetness DE (Dextrose Equivalent) value (for example, a dextrin having a DE value of 10 or less).

Examples of the other sweet-scented fragrances include at least one fragrance component selected from the group consisting of β-damasenone, furaneol, furfural, cycloten, yonon, maltol, ethyl maltol, and sotron. All of these fragrance components have a sweet scent different from the vanilla fragrance. Unlike vanilla fragrance ingredients, these fragrance ingredients can hardly improve drinking response to black tea or oolong tea drinks by themselves, but when used in combination with vanilla fragrance ingredients, the effect of improving drinking response by vanilla fragrance ingredients is improved. Furthermore, it can be strengthened or the discomfort of the scent of vanilla can be suppressed.

The other sweet-scented fragrance contained in the beverage composition according to the present invention may be only one type or a combination of two or more types. When the beverage composition according to the present invention contains other sweet scented fragrance, the content of the other sweet scented flavor contained in the beverage composition according to the present invention is such that the beverage composition is liquid. Any amount that does not cause a sense of incongruity as black tea or oolong tea in the black tea beverage or oolong tea beverage obtained by mixing may be used, and the amount can be appropriately adjusted for each type of fragrance used.

For example, when the beverage composition according to the present invention contains β-damasenone, the content of β-damasenone contained in the beverage composition according to the present invention is obtained by mixing the beverage composition with a liquid. The concentration of β-damasenone in a fermented tea beverage such as a black tea beverage or a oolong tea beverage is preferably 1 mass ppb or more and less than 50 mass ppb, and more preferably 1 to 25 mass ppb. When the composition for beverages according to the present invention contains furaneol, the content of furaneol contained in the composition for beverages according to the present invention is furaneol in a fermented tea beverage obtained by mixing the beverage composition with a liquid. The concentration of is preferably 1 mass ppb or more and less than 500 mass ppb, more preferably 1 to 250 mass ppb, still more preferably 1 to 100 mass ppb, and 10 to 50 mass ppb. Is particularly preferred. When the beverage composition according to the present invention contains cycloten, the cycloten content contained in the beverage composition according to the present invention is the cycloten in a fermented tea beverage obtained by mixing the beverage composition with a liquid. The concentration of is preferably from 0.1 ppm to less than 25 ppm by weight, more preferably from 0.1 to 10 ppm by weight, and even more preferably from 0.5 to 5 ppm by weight. When the beverage composition according to the present invention contains yonon, the content of the yonon contained in the beverage composition according to the present invention is the nonone in the fermented tea beverage obtained by mixing the beverage composition with a liquid. Is preferably 0.005 ppm by mass or more and less than 5 ppm by mass, more preferably 0.01 to 2.5 ppm by mass, and further preferably 0.01 to 0.5 ppm by mass. preferable. When the beverage composition according to the present invention contains maltol, the content of maltol contained in the beverage composition according to the present invention is maltol in a fermented tea beverage obtained by mixing the beverage composition with a liquid. The concentration of is preferably 0.5 mass ppm or more and less than 50 mass ppm, more preferably 0.5 to 25 mass ppm, and even more preferably 1 to 15 mass ppm. When the beverage composition according to the present invention contains ethyl maltol, the content of ethyl maltol contained in the beverage composition according to the present invention is a fermented tea beverage obtained by mixing the beverage composition with a liquid. The concentration of ethyl maltol in is preferably 0.05 mass ppm or more and less than 5 mass ppm, more preferably 0.05 to 2.5 mass ppm, and 0.1 to 0.5 mass ppm. More preferably. When the beverage composition according to the present invention contains sotron, the content of sotron contained in the beverage composition according to the present invention is the sotron in a fermented tea beverage obtained by mixing the beverage composition with a liquid. Is preferably 0.05 mass ppb or more and less than 5 mass ppb, more preferably 0.05 to 2.5 mass ppb, and further preferably 0.1 to 0.5 mass ppb. preferable.

The other sweet-scented fragrance used as a raw material may be a solid substance such as a powder or a liquid, but is preferably a solid substance because of its excellent long-term storage stability. Those fixed to a solid medium are more preferable. The immobilization of the other sweet fragrance on the solid medium can be performed in the same manner as the vanilla fragrance component.

The concentration of vanilla aroma components and other sweet fragrances in the instant fermented tea beverage composition, the fermented tea beverage, and the fermented tea beverage additive composition is determined according to the Liquids measurement method (Nickerson; 'Pro American Society of Brewing Chemists', vol.5, p.5 to 13 (1964)), can be measured using a gas chromatograph mass spectrometer (GCMS) meter. As a column used in GCMS, for example, InertCap (registered trademark) WAX HT (0.25 mm × 60 m) (liquid phase: polyethylene glycol) (manufactured by GL Sciences) can be used. Low polarity compounds such as vanillin and heliotropin can also be analyzed by high performance liquid chromatography (HPLC) analysis. In that case, after separation using a reversed phase system column such as C18 column (ODS column), detection by MS detector or UV detector, quantification based on an external calibration curve created using a standard reagent Can be measured.

Soluble fermented tea solids such as soluble black tea solids and soluble oolong tea solids used as a raw material of the beverage composition according to the present invention are soluble solids extracted from tea leaves of fermented teas such as black tea and oolong tea. It may be a powder or an aqueous solution. Since the storage stability is good, in the beverage composition according to the present invention, it is preferable to use a powdered soluble fermented tea solid as a raw material.

The soluble black tea solids and the soluble oolong tea solids used as the raw material of the beverage composition according to the present invention may be one kind of black tea leaves or oolong tea leaves, or two or more kinds of soluble tea solids. It may be a mixture of soluble tea solids separately prepared from black tea leaves or oolong tea leaves, or may be a soluble tea solid content extracted from a mixture of two or more kinds of black tea leaves or oolong tea leaves.

The soluble fermented tea solid content that is powder or liquid can be produced by a conventional method, or a commercially available product may be used. For example, the powdered soluble black tea solid content can be obtained by extracting a soluble solid content from fermented tea leaves such as black tea leaves using hot water, and drying the resulting extract. Examples of the method for drying the obtained extract include freeze drying, spray drying, and vacuum drying. Moreover, you may concentrate the extract from fermented tea leaves, such as black tea leaves, as needed before drying. As the said concentration method, it can carry out with the concentrating method currently used widely, such as the heat | fever concentration method, the freezing concentration method, the membrane concentration method using a reverse osmosis membrane, an ultrafiltration membrane, etc.

Soluble black tea solids generally include catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate (hereinafter, these four types may be collectively referred to as “gallate catechin”). It is. If the concentration of gallate catechins in the tea beverage is too high, the bitter and astringent taste becomes too strong, and the effect of improving the response to drinking by the vanilla aroma component is not exhibited, and it becomes unsuitable for beverages. The content of the gallate catechin in the beverage composition according to the present invention is an amount such that the concentration of the gallate catechin in the tea beverage obtained by mixing the beverage composition with a liquid is 250 ppm by mass or less. The amount is preferably 5 to 250 ppm by mass, more preferably 10 to 250 ppm by mass, and still more preferably 20 to 120 ppm by mass. By setting the gallate catechin concentration in the black tea beverage within the above range, the effect of improving the drinking response by the vanilla flavor component can be sufficiently exhibited.

The concentration of the gallate catechin in the instant tea beverage composition and the black tea beverage was determined by HPLC analysis using a reverse phase system column such as a C18 column, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin. After each gallate is separated and detected by a UV detector, it can be measured by quantifying it based on an external calibration curve prepared using a standard reagent.

In addition to soluble fermented tea solids and vanilla aroma components, the beverage composition according to the present invention may further contain other components depending on desired quality characteristics. Other ingredients include dairy ingredients, creaming powder, sweeteners, acidulants, fragrances (excluding vanilla fragrance and other sweet fragrances), fruit juices, fruits, colorants, antioxidants, pH Examples thereof include regulators, thickeners, emulsifiers, excipients, binders, fluidity improvers (anti-caking agents), and the like.

Milk raw materials include whole milk powder, skim milk powder, whey powder, cow milk, low fat milk, concentrated milk, skim concentrated milk, lactose, fresh cream, butter, cream cheese and the like. In addition, whole milk powder and skim milk powder are milk (total fat milk) or skim milk obtained by removing moisture by spray drying or the like and drying to powder.

Creaming powder is 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; saccharides such as sucrose, glucose and starch hydrolysate; Other raw materials such as sodium caseinate, dibasic sodium phosphate, sodium citrate, skim milk powder, emulsifier and the like can be selected according to the desired quality characteristics, dispersed in water, homogenized, and dried. The creaming powder can be produced, for example, by mixing raw materials including edible fats and oils in water, then using an emulsifier or the like to make an oil-in-water emulsion (O / W emulsion), and then removing water. . As a method for removing moisture, any method such as spray drying, spray freezing, lyophilization, freeze pulverization, extrusion granulation can be selected and performed. The obtained creaming powder may be subjected to classification, granulation, pulverization and the like, if necessary.

Sweeteners include sugars such as sugar, sucrose, oligosaccharides, glucose and fructose, sugar alcohols such as sorbitol, maltitol, erythritol, xylitol, reduced syrup, aspartame, acesulfame potassium, sucralose, neotame, advantame, saccharin, etc. High-intensity sweeteners, stevia and the like. The sugar may be granulated sugar or powdered sugar.

Examples of the acidulant include organic acids such as citric acid, tartaric acid and malic acid.
Examples of the fragrance include black tea fragrance and oolong tea fragrance.

Examples of the antioxidant include vitamin C (ascorbic acid), vitamin E (tocopherol), BHT (dibutylhydroxytoluene), BHA (butylhydroxyanisole), sodium erythorbate, propyl gallate, sodium sulfite, sulfur dioxide, chlorogen Examples include acids and catechins.

Examples of pH adjusters include citric acid, succinic acid, acetic acid, lactic acid, malic acid, and tartaric acid. Examples thereof include organic acids such as gluconic acid, inorganic acids such as phosphoric acid, potassium carbonate, sodium bicarbonate (sodium bicarbonate), and carbon dioxide.

Examples of thickeners include starch degradation products such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, pectin, guar gum and carrageenan, and proteins such as casein.

Examples of the emulsifier include glycerin fatty acid ester-based emulsifiers such as monoglyceride, diglyceride, organic acid monoglyceride, and polyglycerin ester; sorbitan fatty acid ester-based emulsifiers such as sorbitan monostearate and sorbitan monooleate; propylene glycol monostearate, 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 such as lecithin and lecithin enzyme degradation products And emulsifiers.

Examples of excipients and binders include starch degradation products such as dextrin, sugars such as maltose and trehalose, dietary fibers such as indigestible dextrin, and proteins such as casein. The excipient and binder are also used as a carrier during granulation. As the excipient and the like used in the beverage composition according to the present invention, dextrin is preferable because loss of vanilla aroma components from the beverage composition during storage is effectively suppressed.

As the fluidity improver, processing preparations such as fine silicon oxide and tricalcium phosphate may be used.

The beverage composition according to the present invention is produced by mixing a soluble fermented tea solid content, a vanilla aroma component, and other raw materials as necessary. Since the vanilla aroma component is hardly contained in the soluble fermented tea solid content, it is necessary to add it as a raw material separately from the soluble fermented tea solid content. A fragrance consisting only of a vanilla fragrance component may be used as a raw material, and a fragrance mixture containing a vanilla fragrance component and other fragrance components that do not impair the drinking response improvement effect by the vanilla fragrance component may be used as a raw material. . The order of mixing is not particularly limited, and all 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.

When powder raw materials and liquid raw materials are used, a powdered beverage composition is produced by mixing all powder raw materials in advance and spraying and drying the obtained mixed powder with a liquid raw material mixture. The A liquid beverage composition is produced by dissolving or dispersing a powder raw material in a liquid mixture of liquid raw materials.

Since the vanilla aroma component has high volatility, as a method for producing the beverage composition according to the present invention, first, a mixture of raw materials other than the vanilla aroma component (including a soluble fermented tea solid content) is granulated and obtained. A method of mixing a vanilla aroma component with the obtained granulated product is also preferable. For example, when a solid soluble fermented tea solid content is used and dextrin is used as an excipient, the beverage composition according to the present invention is dissolved in water, alcohols, glycerols, or a mixed solvent thereof. The dried dextrin is sprayed at the time of granulation of the mixture in which all other solid ingredients such as soluble tea solids are mixed, and then dried to obtain a desired content of the vanilla aroma component in the granulated product. It can manufacture by mixing.

The beverage composition according to the present invention is packed in a container such as a bottle so that one cup of drink can be individually wrapped in a small pouch, or can be shaken out of the container or taken out with a spoon at the time of use. It can also be packaged and supplied as a product. The individual wrapping type is to pack and pack the contents of one tea drink in a stick-shaped aluminum pouch, one-portion cup, etc., and the contents can be taken out by a method such as opening the container and pushing it out with a finger. The individual wrapping type has an advantage that it is easy to handle and hygienic because one cup is hermetically sealed.

<Tea and its manufacturing method>
Adjust the concentration of the vanilla aroma component of the tea beverage (total concentration of vanillin, ethyl vanillin, and heliotropin) to be 0.05 mass ppm or more, and adjust the concentration within the concentration range that does not cause a sense of discomfort as a black tea due to the vanilla scent. Thus, the drinking response of the tea beverage can be improved. The concentration range in which a sense of incongruity as black tea does not occur due to the vanilla aroma of each vanilla aroma component is as described above. For example, by using at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin as a raw material so that the total concentration of vanillin, ethyl vanillin, and heliotropin is 0.05 to 40 ppm by mass. Can improve the response of tea beverages.

<Oolong tea and its manufacturing method>
Adjust the concentration of vanilla aroma components in oolong tea beverage (total concentration of vanillin, ethyl vanillin and heliotropin) to 0.005 mass ppm or more and to a concentration range that does not cause a sense of incongruity as oolong tea due to the scent of vanilla As a result, the drinking response of the oolong tea beverage can be improved. The concentration range in which a sense of incongruity as oolong tea does not occur due to the vanilla scent of each vanilla aroma component is as described above. For example, by using as a raw material at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin so that the total concentration of vanillin, ethyl vanillin, and heliotropin is 0.005 to 15 ppm by mass. , Can improve the drinking response of oolong tea drink.

<Composition for fermented tea beverage addition>
The composition for adding a fermented tea beverage according to the present invention is a powdery composition added to a fermented tea beverage and contains at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin. The beverage composition according to the present invention can be obtained by adding the fermented tea beverage additive composition according to the present invention to an instant black tea composition or an instant oolong tea beverage composition that does not contain a vanilla aroma component. Can be prepared.

As the vanilla aroma component contained in the composition for adding a fermented tea beverage according to the present invention, those fixed to a powdered solid medium can be used. The above-mentioned thing can be used for the solid medium which fix | immobilizes a vanilla aroma component, and the fixing method to a solid medium.

The fermented tea beverage composition according to the present invention may contain other components in addition to the vanilla aroma component. Examples of the other component include at least one selected from the group consisting of β-damasenone, furaneol, furfural, cycloten, yonon, ethyl maltol, maltol, and sotron.

As the content of the vanilla aroma component (total content of vanillin, ethyl vanillin, and heliotropin) contained in the composition for adding fermented tea beverages according to the present invention, for example, the beverage composition is mixed with a liquid. The concentration of the vanilla aroma component (total concentration of vanillin, ethyl vanillin, and heliotropin) in the obtained fermented tea beverage may be a sufficient concentration that can provide a drinking response improvement effect. The density | concentration from which the drinking response improvement effect of each vanilla flavor component is acquired is as above-mentioned. For example, when the composition for adding a fermented tea beverage according to the present invention is a composition for adding a black tea beverage added to a black tea beverage, the total content of the vanilla aroma component is obtained by mixing the composition for adding a black tea beverage. It is preferable that the total concentration of the vanilla aroma components in the black tea beverage is 0.05 to 40 mass ppm. When the composition for adding fermented tea beverages according to the present invention is a composition for adding oolong tea beverages to oolong tea beverages, the total content of vanilla aroma components is obtained by mixing the oolong tea beverage additive composition. It is preferable that the total concentration of the vanilla aroma components in the beverage is 0.005 to 15 ppm by mass.

The drinking response of a fermented tea beverage can be improved by directly adding the composition for adding a fermented tea beverage according to the present invention to the fermented tea beverage. That is, by adding and dissolving the composition for adding a black tea beverage according to the present invention to a black tea beverage, it is possible to prepare a black tea beverage having a rich and plump taste and excellent body feeling. Similarly, a oolong tea beverage having a drinking response can be prepared by adding and dissolving the oolong tea beverage addition composition according to the present invention to the oolong tea beverage.

Next, the present invention will be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples. In the following Examples and the like, unless otherwise specified, “%” means “mass%”, “ppm” means “mass ppm”, and “ppb” means “mass ppb”.

<Measurement of gallate catechin content in black tea powder>
The content of gallate catechin in the black tea powder used as a raw material was measured as follows. After dissolving black tea powder in water, the filtrate obtained by filtering through a 0.45 μm disposable filter was used as a sample for measurement. This measurement sample was applied to HPLC using a C18 column, separated for each compound, and detected by a UV detector. The concentration of each compound was measured by observing the peak area on the chromatograph of each compound detected against an external calibration curve prepared in advance using a standard reagent. The sum of the concentrations of these four compounds was used as the gallate catechin content in the black tea powder.

[Example 1]
We investigated the effect of vanillin on drinking response in instant tea beverages.
Specifically, a powder base composition having the formulation shown in Table 1 was prepared, and a sample in which powdered vanillin (hereinafter, “vanillin fragrance”) was added thereto was prepared. The amount of vanillin fragrance added was such that the concentration of vanillin in the beverage prepared from the sample was the concentration shown in Table 2. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). In addition, the gallate type catechin content of the black tea powder used as a raw material was adjusted so that the gallate type catechin concentration in the black tea beverage might be 30 ppm.

Whether the resulting tea drink response (brillant, plump and bodily taste) has been improved by 6 trained specialist panels based on the tea drinks without the addition of vanillin. Evaluation was made by scoring on a 10-point scale (0-9). In the 10-point score, “0” indicates “no effect (drinking response equal to or less than that of a tea drink without vanillin addition)”, “1” indicates “slightly effective”, “3 "" Is a little effective "," 5 "is" effective "," 7 "is" highly effective ", and" 9 "is" very effective ". The score given by each specialized panel was averaged, and the average score was taken as the evaluation of each tea beverage. The evaluation results are shown in Table 2.

As a result, in the sample having a vanillin concentration of 0.05 to 20 ppm in the beverage, the evaluation was 1 or more, and it was found that the addition of vanillin raised the drinking response of the tea beverage. In addition, these samples did not feel uncomfortable as black tea. In particular, it was found that the tea drink having a vanillin concentration of 2 to 15 ppm in the tea drink has a high effect of improving the drinking response by vanillin. On the other hand, the tea beverage having a vanillin content of 25 ppm was evaluated as having no effect because the vanilla flavor was strongly evaluated as a separate beverage.

[Example 2]
The effects of ethyl vanillin on drinking response in instant tea beverages were investigated.
Specifically, a sample was prepared by adding powdered ethyl vanillin (hereinafter, “ethyl vanillin fragrance”) to the base composition used in Example 1. The added amount of the ethyl vanillin flavor was such that the concentration of ethyl vanillin in the beverage prepared from the sample was the concentration shown in Table 3. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). The drinking response of the obtained tea beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3.

As a result, in the sample having an ethyl vanillin concentration of 0.1 to 10 ppm in the beverage, the evaluation is 1 or more, and it has been found that the addition of ethyl vanillin as in the case of vanillin increases the drinking response of the tea beverage. . In addition, these samples did not feel uncomfortable as black tea. In particular, it was found that a tea beverage having an ethyl vanillin concentration of 1 to 7.5 ppm in a black tea beverage has a high effect of improving drinking response by ethyl vanillin. On the other hand, the tea beverage having an ethyl vanillin content of 15 ppm was evaluated as having no effect because the vanilla flavor was strongly evaluated as a separate beverage.

[Example 3]
The effect of heliotropin on drinking response in instant tea beverages was investigated.
Specifically, a sample was prepared by adding powdered heliotropin (hereinafter, “heliotropin fragrance”) to the base composition used in Example 1. The amount of added heliotropin fragrance was such that the concentration of heliotropin in the beverage prepared from the sample was the concentration shown in Table 4. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). The drinking response of the obtained tea beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 4.

As a result, in samples with a heliotropin concentration of 0.1 to 40 ppm in beverages, the evaluation is 1 or more, and the addition of heliotropin, like vanillin and ethyl vanillin, improves the drinking response of black tea beverages. I understood. In addition, these samples did not feel uncomfortable as black tea. In particular, it was found that a tea beverage having a heliotropin concentration of 5 to 30 ppm in the tea beverage has a high effect of improving the drinking response by heliotropin. On the other hand, in the sample whose heliotropin concentration is 50 ppm or more, the fragrance of heliotropin itself is strong, and it was evaluated as a beverage with another flavor.

[Example 4]
The effect of the combination of vanillin and heliotropin on drinking response in instant tea beverages was investigated.
Specifically, to the base composition used in Example 1, a sample added with vanillin flavor and ethyl vanillin flavor (sample 1), a sample added with vanillin flavor and heliotropin flavor (sample 2), vanillin flavor, ethyl A sample (sample 3) to which vanillin flavor and heliotropin flavor were added was prepared. The amount of each fragrance added was adjusted to the concentration shown in Table 5. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). The drinking response of the obtained tea beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 5.

As a result, the drinking response score of all the samples is 7, which is higher than the score (6) of the sample containing 5 ppm of vanillin (see sample 5 of Example 1, Table 2), vanillin, ethyl vanillin. It was confirmed that heliotropin can improve drinking response even when two or three of these are combined.

Moreover, since the score of the drinking response of the sample 1 containing 5 ppm vanillin and 2.5 ppm ethyl vanillin was the same as the sample 6 containing 10 ppm vanillin in Example 1 (Table 2), It is suggested that the potency of ethyl vanillin in improving drinking response is about twice that of vanillin. In fact, when comparing the results of Example 1 and Example 2, to achieve the maximum score value of 7, vanillin needs to be blended at 10 ppm (Sample 1 of Example 1), and ethyl vanillin is 5 ppm. It was necessary to blend (Sample 5 of Example 2).

Similarly, since the drinking response score of Sample 2 containing 5 ppm vanillin and 10 ppm heliotropin was the same as Sample 6 containing 10 ppm vanillin in Example 1 (Table 2), It is suggested that the potency of tropine in improving drinking response is about ½ times that of vanillin. In fact, when comparing the results of Example 1 and Example 3, to achieve the maximum score value of 7, vanillin needs to be blended at 10 ppm (Sample 6 of Example 1), and heliotropin is 20 ppm. It was necessary to blend (Sample 6 of Example 3).

[Example 5]
The effect of the content of gallate catechins on the improvement effect of vanillin on drinking response in instant tea beverages was examined.
Specifically, a powder composition having the formulation shown in Table 6 was prepared, and a sample in which a vanillin fragrance was added thereto was prepared. The amount of vanillin fragrance added was such that the vanillin concentration in the beverage prepared from the sample was 10 ppm. Further, as a control, a composition to which no vanillin flavor was added was used as a sample as it was. In addition, the “black tea powder in which the amount of gallate-type catechin” in the table is “black tea powder in which the amount of gallate-type catechin in the beverage is adjusted to the target concentration (see Table 7) when dissolved in boiling water”. Of powder.

1 g of the obtained sample is dissolved in 150 mL of boiling water to prepare a tea beverage (unsweetened straight tea), and the response to drinking is made in 5 stages (1 is the weakest and 5 is 5) by 5 trained professional panels. The strongest.) Was scored and evaluated. The score given by each specialized panel was averaged, and the average score was taken as the evaluation of each tea beverage. Table 7 shows the evaluation results.

As a result, in tea beverages that do not contain vanillin, the gallate catechin concentration in the beverage (“gallate catechin drinking concentration (ppm)”) is less than 10 ppm (score: 1), 20 to 120 ppm. However, at 250 ppm or more, the bitterness and astringency were strong and the drinking response was also weak (score: 1). On the other hand, in tea beverages with a gallate catechin concentration of 250 ppm or less in beverages, adding vanillin to a beverage concentration of 10 ppm clearly increases the score and improves drinking response. It was confirmed that it was done. In particular, tea beverages having a gallate type catechin concentration of 5 to 250 ppm in beverages were highly effective in improving drinking response by adding vanillin.

[Comparative Example 1]
The effect of β-damasenone on drinking response in instant tea beverages was investigated.
Specifically, a sample was prepared by adding powdery β-damasenone (β-damasenone fragrance) to the base composition used in Example 1. The amount of β-damasenone perfume was adjusted so that the concentration of β-damasenone in the beverage prepared from the sample was the concentration shown in Table 8. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). The drinking response of the obtained tea beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 8.

As a result, in the sample having a β-damasenone concentration of 5 to 15 ppb in the black tea beverage, the effect of raising the tea drinking response was confirmed only slightly. In addition, the samples with β-damasenone concentration of 25 ppb or more had a strong aroma of β-damasenone and were evaluated as beverages with different flavors.

[Example 6]
We investigated the effect of vanillin and β-damasenone on drinking response in instant tea beverages.
Specifically, samples were prepared by adding vanillin flavor and β-damerone flavor to the base composition used in Example 1, respectively. The added amount of vanillin flavor and β-damerone flavor was such that the vanillin concentration and β-damerone concentration in the beverage prepared from the sample were the concentrations shown in Table 9. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). The drinking response of the obtained tea beverage was evaluated in the same manner as in Example 1. Table 9 shows the evaluation results.

As a result, when vanillin is added to a tea beverage containing 1 to 25 ppb of β-damasenone, which alone has no effect of improving drinking response, vanillin is added to the same concentration so that the concentration of vanillin in the beverage is 0.1 to 25 ppm. It was found that the tea drinking response was improved more than the added tea beverage. Moreover, in the tea with the vanillin density | concentration in a drink of 50 ppm, since vanilla flavor was strong and was evaluated as another drink, it was evaluated that there was no drinking response improvement effect (score: 0). When vanillin was added alone, the vanilla flavor was too strong when the concentration of vanillin in the beverage was 25 ppm, and although it was evaluated as a separate beverage, it was used in combination with 25-ppb vanilla. The flavor was masked, preferred as straight tea, and improved drinking response (score: 5). The enhancement effect by the combined use of vanillin and β-damasenone on the effect of improving drinking response by vanillin is obtained at a vanillin concentration of 0.05 to 25 ppm in the beverage and a β-damagenone concentration of 1 to 25 ppb in the beverage. It is stronger when the concentration of vanillin is 0.1 to 25 ppm and the concentration of β-damacenone in the beverage is 1 to 25 ppb, and more strongly when the concentration of vanillin in the beverage is 0.5 to 25 ppm and the concentration of β-damacenone in the beverage is 1 to 25 ppb. It was.

[Example 7]
The effect of the content of gallate-type catechins on the effect of improving the drinking response of the combination of vanillin and β-damasenone in instant tea beverages was investigated.
Specifically, a powder composition having the formulation shown in Table 10 was prepared, and a sample was prepared by adding a vanillin fragrance and a β-damasenone fragrance thereto. The amounts of vanillin flavor and β-damasenone flavor were adjusted so that the concentration of vanillin and β-damagenone in the beverage prepared from the samples were the concentrations shown in Table 9. Further, as a control, a composition to which vanillin flavor and β-damasenone flavor were not added was used as a sample. In addition, the “black tea powder in which the amount of gallate catechin is adjusted” in the table is a tea extract adjusted so that the amount of gallate catechin in the beverage becomes a target concentration (see Table 11) when dissolved in boiling water. Of powder.

1 g of the obtained sample is dissolved in 150 mL of boiling water to prepare a tea beverage (unsweetened straight tea), and the response to drinking is made in 5 stages (1 is the weakest and 5 is 5) by 5 trained professional panels. The strongest.) Was scored and evaluated. The score given by each specialized panel was averaged, and the average score was taken as the evaluation of each tea beverage. The evaluation results are shown in Table 11. In Table 11, the “vanillin 0 ppm / β-damerone 0 ppb” column shows the evaluation results of the tea beverage prepared from the sample in which neither vanillin flavor nor β-damerone flavor was added. Similarly, the “vanillin 10 ppm / β-damasenone 0 ppb” column shows the evaluation results of the sample in which only vanillin fragrance is blended so that the vanillin concentration in the beverage is 10 ppm, and the “vanillin 0 ppm / β-damasenone 10 ppb” column , Β-Damasenone flavor only, the evaluation result of the sample blended so that the concentration of β-Damasenone in the beverage is 10 ppb, the column of “Vanillin 10 ppm / β-Damasenone 10 ppb” shows that the vanillin flavor and β-Damasenone flavor in the beverage The evaluation results of the samples blended so that the vanillin concentration of the sample is 10 ppm and the β-damerone concentration is 10 ppb are shown respectively.

As shown in Table 11, when the concentration of gallate catechin in the beverage is 500 ppm or less, it is a tea containing both vanillin and β-damerone compared to a tea beverage containing neither vanillin nor β-damasenone. It was found that the beverage had a higher score, and when the concentration of gallate catechin in the beverage was 500 ppm or less, vanillin and β-damasenone were combined and a drink response improvement effect was obtained. In particular, when the concentration of gallate catechin in the beverage is 5 to 500 ppm, more preferably 5 to 250 ppm, the tea beverage containing both vanillin and β-damerenone is better than the tea beverage containing only vanillin. The score was high, and it was found that the enhanced effect of β-damasenone on the effect of improving the drinking response of vanillin can be obtained when the amount of gallate catechin is 5 to 500 ppm.

[Example 8]
For 120 tea bag users who drink tea on a daily basis, tea beverages prepared from powdered samples containing tea powder containing vanillin and gallate catechins, and tea beverages put in commercially available tea bags A sensory evaluation was conducted to determine which of the taste evaluations was higher.
First, a powder sample was prepared by mixing a black tea extract in which the amount of gallate catechin was adjusted with a black tea flavor and dextrin blended with vanillin and β-damerenone, and granulating the powder. The obtained powdery sample was dissolved in 150 mL of boiling water to prepare a black tea beverage (sugar-free straight tea). The obtained black tea beverage was prepared so that the concentration of gallate catechin in the beverage was 30 ppm, and the concentration of vanillin and β-damacenone was such that the effect of improving drinking response could be confirmed in Example 6.
Moreover, the tea beverage put in the tea bag used the black tea extract extracted by pouring 150 mL of boiling water into one commercially available tea bag.

For each tea beverage, 120 tea bag users evaluated the palatability by scoring in 9 levels (1 is very disliked, 9 is the most favorite). After drinking, the scores given by each user were averaged, and the average score was taken as the evaluation of each tea beverage. The evaluation results are shown in Table 12.

As a result, the tea beverage prepared from the powdered sample containing gallate-type catechin, vanillin and β-damerone was clearly more palatable than the tea beverage contained in the tea bag.

In addition, about the tea drink prepared from the powdery sample prepared so that gallate type catechin and vanillin were not included, when the preference evaluation was performed with respect to 26 tea users, the tea drink put in the tea bag The preference was higher than the tea drink prepared from the powdery sample which does not contain gallate type catechin and vanillin.

[Example 9]
Many users drink tea with creaming powder. Therefore, the tea drink (milk tea) containing sugar and creaming powder was investigated to improve the drinking response of vanillin.
First, a powdery sample containing black tea powder, black tea flavor, sugar, and creaming powder was prepared according to the formulation shown in Table 13. As the black tea powder, black tea powder containing no gallate catechin, or black tea powder in which the amount of gallate catechin was adjusted so that the gallate catechin concentration in the beverage was 20 ppm was used. Black tea flavor is different from black tea flavor A, black tea flavor B, black tea flavor B mixed with vanillin only so that the vanillin concentration in the beverage is 2 ppm, black tea flavor B is only β-damasenone in the beverage -A fragrance mixed with a damacenone concentration of 5 ppb or a fragrance mixed with black tea fragrance B so that vanillin and β-damacenone were mixed so that the vanillin concentration in the beverage was 2 ppm and the β-damagenone concentration was 5 ppb. .

A tea bag user who prepares a tea beverage (milk tea with sugar) by dissolving 1 g of the obtained sample in 150 mL boiling water and mixes creamer (creaming powder) with tea on a daily basis. The evaluation was performed by scoring 5 out of 5 people (1 is very disliked and 5 is the most favorite). After drinking, the scores given by each user were averaged, and the average score was taken as the evaluation of each tea beverage. The evaluation results are shown in Table 14.

For example, comparing sample 1 and sample 3, sample 2 and sample 4, sample 5 and sample 7, sample 6 and sample 8, tea beverages prepared from powder samples containing vanillin contain vanillin. It was found that the score was higher and the palatability was better than the tea beverage prepared from the powder sample without. This is presumed to be because drinking response is improved by vanillin in milk tea with sugar as well as straight tea. In addition, sample 8 had the highest palatability, and sample 7 had higher palatability than sample 3. Therefore, the combination of vanillin and β-damasenone improved the palatability and increased palatability over vanillin alone. I understood it.

[Reference Example 1]
When boiling water was added to tea leaves (tea bags) of a commercially available vanilla flavored tea to prepare vanilla flavored tea and the vanillin concentration in the beverage was measured, the vanillin concentration was 43 ppm.

[Example 10]
We investigated the effect on drinking response of combination of ethyl vanillin and β-damasenone in instant tea beverages.
Specifically, samples were prepared by adding an ethyl vanillin flavor and a β-damasenone flavor to the base composition used in Example 1, respectively. The amounts of the ethyl vanillin flavor and β-damacenone flavor were adjusted so that the ethyl vanillin concentration and β-damagenone concentration in the beverage prepared from the samples were the concentrations shown in Table 15. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). The drinking response of the obtained tea beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 15.

As a result, when ethyl vanillin was added to a tea beverage containing 1 to 25 ppb of β-damasenone, which alone had no effect on improving drinking response, so that the ethyl vanillin concentration in the beverage was 0.1 to 15 ppm, only ethyl vanillin was obtained. It was found that the drinking response of black tea was improved more than that of the black tea beverage to which the same concentration was added. Moreover, in the tea with the ethyl vanillin density | concentration in a drink of 25 ppm, since vanilla flavor was strong and was evaluated as another drink, it was evaluated that there was no drinking response improvement effect (score: 0). In addition, when ethyl vanillin was added alone, when the concentration of ethyl vanillin in the beverage was 15 ppm, the vanilla flavor was too strong, and although it was evaluated as a separate beverage, it was used in combination with β-damasenone 25 ppb. The vanilla flavor was masked, preferred as a straight tea, and improved drinking response was obtained (score: 5). The enhancement effect of the combined use of ethyl vanillin and β-damerone on the effect of improving drinking response by ethyl vanillin is obtained at an ethyl vanillin concentration of 0.1 to 15 ppm in the beverage and a β-damerone concentration of 1 to 25 ppb in the beverage, It is stronger when the concentration of ethyl vanillin in the beverage is 0.3 to 15 ppm and the concentration of β-damacenone in the beverage is 1 to 25 ppb, and further when the concentration of ethyl vanillin in the beverage is 1 to 10 ppm and the concentration of β-damacenone in the beverage is 1 to 25 ppb. Strongly obtained.

[Example 11]
The effect of drinking heliotropin and β-damasenone on instant tea beverage was investigated.
Specifically, samples were prepared by adding the heliotropin fragrance and β-damasenone fragrance to the base composition used in Example 1, respectively. Heliotropin flavor and β-damasenone flavor were added so that the concentrations of heliotropin and β-damagenone in the beverage prepared from the samples were the concentrations shown in Table 16. 1 g of the obtained sample was dissolved in 150 mL boiling water to prepare a black tea beverage (sugar-free straight tea). The drinking response of the obtained tea beverage was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 16.

As a result, when heliotropin was added so that the concentration of heliotropin in the beverage was 0.1-50 ppm to a tea beverage containing 1-25 ppb of β-damasenone, which alone did not improve drinking response, only heliotropin It was found that the drinking response of black tea was improved more than that of the black tea beverage to which the same concentration was added. In addition, the tea having a heliotropin concentration of 100 ppm in the beverage was evaluated as a separate beverage having a strong vanilla flavor, and therefore, it was evaluated that there was no effect of improving drinking response (score: 0). In addition, when heliotropin was added alone, when the heliotropin concentration in the beverage was 50 ppm, the vanilla flavor was too strong, and although it was evaluated as a separate beverage, it was used in combination with β-damasenone 25 ppb. The vanilla flavor was masked, preferred as a straight tea, and improved drinking response was obtained (score: 5). The enhancement effect of the combination of heliotropin and β-damasenone on the effect of improving the response to drinking with heliotropin is obtained at a heliotropin concentration of 0.1 to 50 ppm in the beverage and a β-damagenone concentration of 1 to 25 ppb in the beverage. A stronger heliotropin concentration in the beverage of 0.2 to 50 ppm and a β-damasenone concentration in the beverage of 1 to 25 ppb is obtained, and an ethyl vanillin concentration in the beverage of 1 to 50 ppm and a β-damagenone concentration in the beverage of 1 to 25 ppb are further obtained. Strongly obtained.

[Example 12]
The influence of the content of gallate catechins on the effect of improving the drinking response of ethyl vanillin and heliotropin in instant tea beverages was examined.
Specifically, a powder composition having the formulation of Table 6 in Example 5 was prepared, and a sample in which an ethyl vanillin fragrance or a heliotropin fragrance was added thereto was prepared. 1 g of the obtained sample was dissolved in 150 mL boiling water, and a tea beverage (sugar-free straight tea) in which the amount of gallate catechin, the concentration of ethyl vanillin, and the concentration of heliotropin in the beverage were the concentrations shown in Table 17 was obtained. Prepared. The drinking response of each tea beverage was evaluated in the same manner as in Example 5. The evaluation results are shown in Table 17. As a result, the drinking improvement effect of ethyl vanillin and heliotropin was higher in the tea beverage having a gallate catechin concentration of 30 ppm than in the tea beverage having a gallate catechin concentration of 0 ppm.

[Example 13]
In instant tea beverages, the effect of drinking vanillin and various sweet fragrances on drinking response was investigated.
Specifically, a powder composition comprising the formulation of Table 6 in Example 5 was prepared, and a vanillin fragrance, a nonone fragrance, an ethyl maltol fragrance, a maltol fragrance, a furaneol fragrance, a sotron fragrance, or a cycloten fragrance. An added sample was prepared. 1 g of the obtained sample was dissolved in 150 mL of boiling water, the amount of gallate catechin in the beverage was 30 ppm, and the concentration of vanillin, ionone, ethylmaltol, maltol, furaneol, sotron, and cyclotene Black tea beverages (sugar-free straight tea) having the concentrations shown in Tables 18 to 20 were prepared. The drinking response of each tea beverage was evaluated in the same manner as in Example 5. The evaluation results are shown in Tables 18-20.

As a result, it was confirmed that the effect of improving the drinking response of vanillin was enhanced by using in combination with yonon, ethyl maltol, maltol, furaneol, sotron, or cycloten. Sample 6 to which 5 ppm of yonon flavor was added, Sample 9 to which 5 ppm of ethyl maltol flavor was added, Sample 14 to which 50 ppm of maltol flavor was added, Sample 18 to which 500 ppb of furaneol flavor was added, Sample 22 to which 20 ppb of Sotron flavor was added, and Cycloten In sample 26 to which 25 ppm of fragrance was added, the characteristic fragrance derived from each fragrance was evaluated as a separate beverage, and thus it was evaluated that the drinking response was weak (score: 1).

[Example 14]
We investigated the effect of vanillin on drinking response in instant oolong tea beverages.
Specifically, a powder base composition having the formulation shown in Table 21 was prepared, and a sample in which a powdered vanillin flavor was added thereto was prepared. The amount of vanillin fragrance added was such that the concentration of vanillin in the beverage prepared from the sample was the concentration shown in Table 22. 1 g of the obtained sample was dissolved in 150 mL of boiling water to prepare a oolong tea beverage.

Based on the oolong tea drinks with no added vanillin, the olyu tea drinks were scored on a 10-point scale (0-9), based on the oolong tea drinks with no added vanillin. Was evaluated by In the 10-point score, “0” indicates “no effect (drinking response equal to or less than that of a tea drink without vanillin addition)”, “1” indicates “slightly effective”, “3 "" Is a little effective "," 5 "is" effective "," 7 "is" highly effective ", and" 9 "is" very effective ". The score given by each specialized panel was averaged, and the average score was evaluated for each oolong tea drink. The evaluation results are shown in Table 22.

As a result, in the sample having a vanillin concentration in the beverage of 0.005 to 7.5 ppm, the evaluation was 1 or more, and it was found that the addition of vanillin raised the drinking response of the oolong tea beverage. Also, in these samples, no sense of incongruity was felt as oolong tea. In particular, it was found that oolong tea beverages having a vanillin concentration of 0.1 to 2 ppm in oolong tea beverages have a high effect of improving drinking response by vanillin. On the other hand, the oolong tea beverage having a vanillin content of 10 ppm was evaluated as having no effect because the vanilla flavor was strongly evaluated as a separate beverage.

[Example 15]
We investigated the effect of ethyl vanillin on drinking response in instant oolong tea beverages.
Specifically, a sample was prepared by adding powdered ethyl vanillin fragrance to the base composition used in Example 14. The added amount of the ethyl vanillin flavor was such that the ethyl vanillin concentration in the beverage prepared from the sample was the concentration shown in Table 23. 1 g of the obtained sample was dissolved in 150 mL of boiling water to prepare a oolong tea beverage. The drinking response of the obtained oolong tea beverage was evaluated in the same manner as in Example 14. The evaluation results are shown in Table 23.

As a result, in the sample having an ethyl vanillin concentration of 0.005 to 3 ppm in the beverage, the evaluation was 1 or more, and it was found that the addition of ethyl vanillin raised the drinking response of oolong tea beverage. Also, in these samples, no sense of incongruity was felt as oolong tea. In particular, it was found that oolong tea beverages having an ethyl vanillin concentration of 0.05-1 ppm in oolong tea beverages have a high effect of improving drinking response by ethyl vanillin. On the other hand, the oolong tea beverage having an ethyl vanillin content of 6 ppm was evaluated as having no effect because the vanilla flavor was strongly evaluated as a separate beverage.

[Example 16]
We investigated the effects of heliotropin on instant oolong tea beverages.
Specifically, a sample was prepared by adding a powdered heliotropin fragrance to the base composition used in Example 14. The amount of added heliotropin fragrance was such that the concentration of heliotropin in the beverage prepared from the sample was the concentration shown in Table 24. 1 g of the obtained sample was dissolved in 150 mL of boiling water to prepare a oolong tea beverage. The drinking response of the obtained oolong tea beverage was evaluated in the same manner as in Example 14. The evaluation results are shown in Table 24.

As a result, in the sample having a heliotropin concentration of 0.01 to 15 ppm in the beverage, the evaluation was 1 or more, and it was found that the addition of heliotropin raised the drinking response of oolong tea beverage. Also, in these samples, no sense of incongruity was felt as oolong tea. In particular, it was found that oolong tea beverages having a heliotropin concentration of 0.2 to 4 ppm in oolong tea beverages are highly effective in improving drinking response by heliotropin. On the other hand, the oolong tea beverage having a heliotropin content of 20 ppm was evaluated as having no effect because the vanilla flavor was strongly evaluated as a separate beverage.

[Comparative Example 2]
The effect of β-damasenone on drinking response in instant oolong tea drinks was investigated.
Specifically, a sample was prepared by adding powdery β-damasenone (β-damasenone fragrance) to the base composition used in Example 14. The added amount of the β-damerone fragrance was such that the concentration of β-damasenone in the beverage prepared from the sample was the concentration shown in Table 25. 1 g of the obtained sample was dissolved in 150 mL of boiling water to prepare a oolong tea beverage. The drinking response of the obtained oolong tea drink was evaluated in the same manner. The evaluation results are shown in Table 25.

As a result, in the samples with β-damasenone concentration of 5-25ppb in Oolong tea beverage, the effect of raising the response of Oolong tea was confirmed only slightly. In addition, the sample with a β-damasenone concentration of 50 ppb had a strong aroma of β-damasenone itself, and was evaluated as a beverage with a different flavor.

[Example 17]
We investigated the effects of vanillin and β-damasenone on drinking response in instant oolong tea beverages.
Specifically, samples were prepared by adding vanillin flavor and β-damasenone flavor to the base composition used in Example 14, respectively. The amounts of vanillin flavor and β-damasenone flavor were set so that the vanillin concentration and β-damagenone concentration in the beverage prepared from the samples were the concentrations shown in Table 26. 1 g of the obtained sample was dissolved in 150 mL of boiling water to prepare a oolong tea beverage. The drinking response of the obtained oolong tea beverage was evaluated in the same manner as in Example 14. The evaluation results are shown in Table 26.

As a result, when vanillin is added so that the concentration of vanillin in the beverage is 0.005 to 10 ppm to oolong tea beverage containing 5 to 50 ppb of β-damasenone, which alone has no effect on improving drinking response, only vanillin has the same concentration. It was found that the response of oolong tea was improved more than the added oolong tea drink. In addition, oolong tea with a vanillin concentration of 25 ppm in the beverage was evaluated as a separate beverage having a strong vanilla flavor, and thus was evaluated as having no drinking response improvement effect (score: 0). When vanillin was added alone, the vanilla flavor was too strong when the concentration of vanillin in the beverage was 10 ppm, and although it was evaluated as a separate beverage, it was used in combination with β-damasenone 25-50ppb. The vanilla flavor was masked, preferable as a straight oolong tea, and improved in response to drinking. The enhancement effect by the combined use of vanillin and β-damasenone over the effect of improving drinking response by vanillin was obtained at a vanillin concentration of 0.005 to 10 ppm in the beverage and a β-damagenone concentration of 5 to 50 ppb in the beverage. A stronger concentration was obtained at a vanillin concentration of 0.025 to 5 ppm and a β-damasenone concentration of 5 to 25 ppb in the beverage.

[Example 18]
In instant oolong tea beverages, the effect of the combination of vanillin and various sweet fragrances on drinking response was investigated.
Specifically, a sample was prepared by adding vanillin fragrance, yonon fragrance, ethyl maltol fragrance, maltol fragrance, furaneol fragrance, sotron fragrance, or cycloten fragrance to the base composition used in Example 14. 1 g of the obtained sample was dissolved in 150 mL of boiling water, the amount of gallate catechin in the beverage was 30 ppm, and the concentration of vanillin, ionone, ethylmaltol, maltol, furaneol, sotron, and cyclotene Oolong tea beverages (sugar-free straight Oolong tea) having the concentrations shown in Tables 27 to 29 were prepared. The response of each Oolong tea drink was evaluated by scoring on 5 levels (1 is the weakest and 5 is the strongest) by 5 trained professional panels. The score given by each specialized panel was averaged, and the average score was evaluated for each oolong tea drink. The evaluation results are shown in Tables 27 to 29.

As a result, it was confirmed that the effect of improving the response of vanillin was enhanced even in oolong tea beverages by using together with yonon, ethyl maltol, maltol, furaneol, sotron, or cycloten. Sample 6 to which 5 ppm of yonon flavor was added, Sample 9 to which 5 ppm of ethyl maltol flavor was added, Sample 15 to which 50 ppm of maltol flavor was added, Sample 19 to which 500 ppb of furaneol flavor was added, Sample 23 to which 20 ppb of Sotron flavor was added, and Cycloten In sample 27 to which 25 ppm of fragrance was added, the characteristic fragrance derived from each fragrance was strongly evaluated as a separate beverage, and therefore, it was evaluated that the drinking response was weak (score: 1).

Claims (21)

1. An instant fermented tea beverage composition for mixing with a liquid to prepare a fermented tea beverage,
   Soluble fermented tea solids,
   At least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin;
   A composition for instant fermented tea beverages, comprising:
2. When the total content of vanillin, ethyl vanillin, and heliotropin is 0.005-40, the total concentration of vanillin, ethyl vanillin, and heliotropin in a fermented tea beverage obtained by mixing an instant fermented tea beverage composition with a liquid The composition for instant fermented tea drinks according to claim 1, wherein the composition is in an amount of mass ppm.
3. The composition for instant fermented tea beverages according to claim 1 or 2, further comprising at least one selected from the group consisting of β-damasenone, furaneol, furfural, cycloten, yonon, ethyl maltol, maltol, and sotron.
4. The fermented tea beverage is a black tea beverage, the soluble fermented tea solid content is a soluble black tea solid content, and the instant fermented tea beverage composition is an instant black tea beverage composition,
   The total content of vanillin, ethyl vanillin, and heliotropin is 0.1 to 25 masses of the total concentration of vanillin, ethyl vanillin, and heliotropin in the tea beverage obtained by mixing the instant tea beverage composition with a liquid. The composition for instant fermented tea beverages according to claim 3, which is in an amount of ppm.
5. The fermented tea beverage is a black tea beverage, the soluble fermented tea solid content is a soluble black tea solid content, and the instant fermented tea beverage composition is an instant black tea beverage composition,
   The total content of vanillin, ethyl vanillin, and heliotropin is 0.1 to 40 masses of the total concentration of vanillin, ethyl vanillin, and heliotropin in a tea beverage obtained by mixing the instant tea beverage composition with a liquid. The composition for an instant fermented tea beverage according to any one of claims 1 to 3, which is in an amount of ppm.
6. Catechin gallate, epicatechin gallate, gallocatechin gallate, catechin gallate, epicatechin gallate, gallocatechin gallate in a black tea beverage obtained by mixing the instant tea beverage composition with a liquid. The composition for instant fermented tea beverages according to claim 4 or 5, wherein the total concentration of epigallocatechin gallate is 250 mass ppm or less.
7. The content of vanillin is such that the concentration of vanillin in the black tea beverage obtained by mixing the instant tea beverage composition with a liquid is 0.05 to 20 ppm by mass.
   The content of ethyl vanillin is an amount such that the concentration of ethyl vanillin in a black tea beverage obtained by mixing the instant tea beverage composition with a liquid is 0.05 to 10 ppm by mass, or
   The content of heliotropin is such that the concentration of heliotropin in the tea beverage obtained by mixing the instant tea beverage composition with a liquid is 0.1 to 40 mass ppm,
   The instant fermented tea beverage composition according to any one of claims 4 to 6.
8. The fermented tea beverage is a oolong tea beverage, the soluble fermented tea solid content is the soluble oolong tea solid content, and the instant fermented tea beverage composition is an instant oolong tea beverage composition. The composition for instant fermented tea beverages according to claim 1.
9. The total content of vanillin, ethyl vanillin, and heliotropin is 0.005 to 15 masses of the total concentration of vanillin, ethyl vanillin, and heliotropin in oolong tea beverage obtained by mixing the instant oolong tea beverage composition with a liquid. The composition for instant fermented tea drinks according to claim 8, which is an amount that becomes ppm.
10. The vanillin content is such that the concentration of vanillin in the oolong tea beverage obtained by mixing the instant oolong tea beverage composition with a liquid is 0.005 to 7.5 mass ppm.
    The content of ethyl vanillin is such an amount that the concentration of ethyl vanillin in the oolong tea beverage obtained by mixing the instant oolong tea beverage composition with a liquid is 0.005 to 3 mass ppm, or
    The content of heliotropin is such that the concentration of heliotropin in the oolong tea beverage obtained by mixing the instant oolong tea beverage composition with a liquid is 0.01 to 15 ppm by mass.
    The composition for instant fermented tea drinks according to claim 8 or 9.
11. The instant fermented tea beverage composition according to any one of claims 1 to 10, further comprising dextrin.
12. A method for producing an instant fermented tea beverage composition for mixing with a liquid to prepare a fermented tea beverage,
    As a raw material, soluble black tea solids and at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin,
    Instant fermented tea characterized by producing an instant fermented tea beverage composition for preparing a fermented tea beverage having a total concentration of vanillin, ethyl vanillin and heliotropin of 40 ppm by mass or less by mixing with a liquid A method for producing a beverage composition.
13. The fermented tea beverage is a black tea beverage or a oolong tea beverage,
    The soluble fermented tea solid content is a soluble black tea solid content or a soluble oolong tea solid content,
    The method for producing an instant fermented tea beverage composition according to claim 12, wherein the instant fermented tea beverage composition is an instant black tea composition or an instant oolong tea beverage composition.
14. A powdered composition added to a fermented tea beverage,
    A composition for adding fermented tea beverages, comprising at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin.
15. The composition for adding a fermented tea beverage according to claim 14, further comprising at least one selected from the group consisting of β-damasenone, furaneol, furfural, cycloten, yonon, ethyl maltol, maltol, and sotron.
16. The fermented tea beverage is a black tea beverage, the fermented tea beverage additive composition is a black tea beverage additive composition,
    The total content of vanillin, ethyl vanillin and heliotropin is 0.05 to 40 mass ppm in total concentration of vanillin, ethyl vanillin and heliotropin in the tea beverage obtained by mixing the composition for adding tea beverage The composition for fermented tea beverage addition according to claim 14 or 15, which is an amount of
17. The fermented tea beverage is a oolong tea beverage, the fermented tea beverage additive composition is a oolong tea beverage additive composition,
    The total content of vanillin, ethyl vanillin and heliotropin is 0.005 to 15 ppm by mass in the total concentration of vanillin, ethyl vanillin and heliotropin in oolong tea beverage obtained by mixing the composition for adding oolong tea beverage The composition for fermented tea beverage addition according to claim 14 or 15, which is an amount of
18. A tea beverage characterized in that the total concentration of vanillin, ethyl vanillin and heliotropin is 0.05 to 40 ppm by mass.
19. Oolong tea beverage, characterized in that the total concentration of vanillin, ethyl vanillin and heliotropin is 0.005 to 15 ppm by mass.
20. It is characterized by using as a raw material at least one selected from the group consisting of vanillin, ethyl vanillin, and heliotropin so that the total concentration of vanillin, ethyl vanillin, and heliotropin is 0.05 to 40 ppm by mass. A method for producing a tea beverage.
21. It is characterized in that at least one selected from the group consisting of vanillin, ethyl vanillin and heliotropin is used as a raw material so that the total concentration of vanillin, ethyl vanillin and heliotropin is 0.005 to 15 ppm by mass. A method for producing oolong tea beverages.