JP2013220055A - Lactobacillus-containing black tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a black tea beverage with milk, having a new flavor, which is a lactobacillus-containing black tea beverage with the milk, and especially having both mildness and refreshing feeling, and a method for producing the same.SOLUTION: This lactobacillus-containing black tea beverage with milk, which is an acidic black tea beverage of pH 2.8 to 4.7 and filled in a container, is obtained by adding the milk and a fermented matter including the killed bacteria of the lactobacillus to a black tea extract material. In addition, the beverage is obtained by adding at least one of fruit juice, citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid, phytic acid, succinic acid, gluconic acid, acetic acid and formic acid.

Description

  The present invention relates to a milk tea beverage having a new flavor and a method for producing the same. Specifically, the present invention relates to a novel lactic acid bacteria-containing milk tea beverage having a mellowness and a refreshing feeling (especially good cutting ability), and a method for producing the same.

  Black tea has a unique flavor and flavor, and there are various ways to drink it. Among them, milk-containing tea beverages such as milk, so-called milk tea, are widely preferred by consumers as tea beverages with high nutrition and taste. However, in recent years, with the diversification of consumer preferences, the development of milk tea beverages having a new flavor has been desired.

  Fermented milk containing lactic acid bacteria, such as yogurt, fermented milk, and lactic acid bacteria beverages, have attracted attention as foods and drinks that are expected to promote and maintain health with a unique flavor. However, these fermented milk products have a strong sourness because they have a unique flavor due to the sourness of lactic acid produced by lactic acid bacteria. For this reason, fermented milk products have been considered to be incompatible with flavor materials having the best flavor in the vicinity of neutrality such as coffee and tea, and addition of fermented milk products to such flavor materials has also been considered unsuitable. . When adding a flavor material such as coffee or tea, it is common to use a fermented milk product with a low acidity and close to neutrality (see JP-A-11-56231 (Patent Document 1)).

  Japanese Patent Application Laid-Open No. 2008-307027 (Patent Document 2) discloses a fermented food or drink containing tea having a pH of 3.5 to 4.4. This fermented food and drink containing tea is obtained by subjecting a fermentation raw material containing dairy products and tea leaves and / or tea extracts to lactic acid fermentation with lactic acid bacteria, that is, dairy products such as milk and tea leaves and / or tea extracts. The mixture is obtained by directly fermenting with live lactic acid bacteria. An object of the present invention is to mask the astringent taste of catechins contained in tea and to easily ingest catechins having various physiological activities.

  Thus, although these documents disclose milk fermented products containing milk and tea such as black tea, these objects are milk fermented products or foods and drinks mainly composed of them, and have a new flavor. Does not provide tea drinks. Moreover, these literatures do not describe any study focusing on black tea beverages, particularly milk tea beverages with milk.

  On the other hand, milk-containing tea beverages, particularly container-packed milk-containing tea beverages, are produced under conditions such as heat sterilization, storage, and heat sales in production and distribution processes, and polyphenols (for example, tannins) in black tea and oxygen in the air. It is known that the flavor deteriorates by reacting with or that milk protein reacts to produce a precipitate. In order to prevent such deterioration, for example, JP-A-1-199542 (Patent Document 3) discloses a method of adding a small amount of L-ascorbic acid. However, since acidic substances such as L-ascorbic acid cause isoelectric precipitation of casein protein in milk, it is considered necessary to adjust the pH of black tea containing milk to 6.5 to 8.0. Yes. As described above, as far as the present inventors know, there is no acidic, milky tea beverage with a low pH.

JP-A-11-56231 JP 2008-307027 A JP-A-1-199542

  The present invention relates to a milk tea beverage having a new flavor, particularly to a milk tea-containing milk beverage containing lactic acid bacteria having a mellowness and a refreshing feeling (especially good cutting ability), and a method for producing the same.

  The present inventors have recently unexpectedly discovered that a tea beverage containing milk and a fermented product containing dead bacteria of lactic acid bacteria, such as a sterilized lactic acid bacteria beverage, which is acidic, has a flavor of tea and lactic acid bacteria. Finding a tea beverage that has excellent harmony with a unique flavor (feeling of yogurt), has a mellowness and a refreshing feeling (especially good cutting edge), and produces a milk tea beverage with a new flavor that has never been seen before Succeeded. The present invention is based on these findings.

According to the present invention, the following inventions are provided.
(1) A container-packed acidic black tea beverage obtained by adding milk and a fermented product containing dead bacteria of lactic acid bacteria to a black tea extract.
(2) The acidic black tea beverage according to (1), wherein the pH is 2.8 to 4.7.
(3) The acidic black tea beverage according to (1) or (2), further comprising fruit juice.
(4) It further comprises at least one selected from the group consisting of citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid, phytic acid, succinic acid, gluconic acid, acetic acid, and formic acid, (1) to (3) Acidic black tea drink as described in any one of.
(5) The acidic black tea beverage according to any one of (1) to (4), wherein the total polyphenol amount is 10 to 200 mg / 100 g.
(6) The acidic black tea beverage according to any one of (1) to (5), wherein the amount of caffeine is 2 to 40 mg / 100 g.
(7) The acidic black tea beverage according to any one of (1) to (6), wherein the amount of lactic acid is 0.002 to 0.4 g / L.
(8) A method for producing an acidic black tea beverage, comprising adding milk and a fermented product containing dead bacteria of lactic acid bacteria to a black tea extract.

  According to the present invention, a milk tea beverage having a new flavor, specifically, the harmony between the flavor of black tea and the flavor unique to lactic acid bacteria (yogurt taste) is excellent, and it is mellow and refreshing (especially good tearing). A milk beverage containing milk containing lactic acid bacteria and a method for producing the same can be provided.

Detailed description of the invention

Lactic acid-containing milk-containing black tea beverage The lactic acid-bacteria-containing milk-containing black tea beverage of the present invention is a container-packed acidic black tea beverage in which milk and a fermented product containing dead bacteria of lactic acid bacteria are added to a black tea extract.

  In the present specification, the “black tea extract” means an extract obtained by extracting black tea leaves. Examples of the black tea extract used in the present invention include an extract itself from black tea leaves and processed products thereof (for example, concentrated liquid extract, powder extract, etc.), and are conventionally used in the production of black tea beverages. If it is a tea extraction raw material, it will not specifically limit. The black tea extract can be freely selected according to the flavor design of the whole black tea beverage.

  Here, “tea leaf” means a fermented bud, leaf or stem of a tea tree (Camellia sinensis var.), Which is an evergreen tree of the camelliaceae family. Buds, leaves or stems may be raw or pretreated.

  The tea leaves used in the present invention are not particularly limited in terms of tea season, tea leaf shape, production area, variety, type and grade, and dry tea leaves that are generally commercially available for drinking can be used. The types of tea leaves are preferably Sri Lankan tea leaves (for example, Uba, Dimbra, Candy, Ratnapra, Gal, Rufuna), Indian tea leaves (for example, Assam, Darjeeling, Nilgiri), Kenya, because of their good compatibility with milk. , Keyman and Java, and more preferably Uba, Assam and Kenya. One of these may be used, or two or more may be used in combination.

  The tea leaf extraction process is not particularly limited, and various extraction methods commonly used in the food processing field can be used, including, for example, solvent extraction, airflow extraction, and press extraction. Depending on the conditions, solid-liquid separation such as precipitation or filtration, concentration, centrifugation, drying (for example, spray drying, freeze drying) or pulverization may be further performed.

  Here, water (for example, hard water, soft water, ion exchange water, and natural water) is desirable as the extraction solvent used in the solvent extraction. The amount of the extraction solvent can be appropriately selected by those skilled in the art, and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 100 times the amount (mass) of tea leaves.

  The extraction temperature and time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, the temperature and time are 1 minute to 12 hours at 10 to 100 ° C.

  An example of the extraction treatment is a method in which black tea leaves are immersed and stirred in water at 0 to 50 ° C. for 1 minute to 24 hours, and then the tea leaves are filtered or centrifuged. Here, conditions such as temperature and time at the time of extraction are not particularly limited, and can be arbitrarily selected and set by those skilled in the art depending on the type and amount of tea leaves.

  As used herein, “milk” means milk and dairy products derived from cows and goats. Examples of milk include raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk, and processed milk. Dairy products include concentrated whey. , Concentrated milk, defatted concentrated milk, condensed milk, defatted condensed milk, whole milk powder, defatted milk powder, cream powder, whey powder, and prepared milk powder. Here, the dairy product does not include fermented milk and lactic acid bacteria beverages. The milk used in the present invention is preferably cow's milk, whole milk powder (whole milk powder), or skim milk powder. One of these may be used, or two or more may be used in combination.

  As used herein, “fermented product containing dead bacteria of lactic acid bacteria” means a fermented product containing dead cells of bacteria that produce energy by decomposing sugar to produce lactic acid.

  The lactic acid bacterium used in the present invention is not particularly limited, and examples thereof include, for example, Lactobacillus, Bifidobacterium, Enterococcus, Lactococcus, and Pediococcus. ), Leuconostoc, Streptococcus, and Tetragenococcus. Among these, animal lactic acid bacteria or plant lactic acid bacteria that have already eaten are preferable. More preferred are Lactobacillus genus, Bifidobacterium genus, Leuconostoc genus and Streptococcus genus in that they are lactic acid bacteria that preferably grow on fermented foods of animal-derived milk. One type of these lactic acid bacteria may be used, or two or more types may be used in combination.

  The fermented product containing the killed lactic acid bacterium used in the present invention is provided by killing the lactic acid bacterium in the fermented product in which the lactic acid bacterium is growing and proliferating. Here, examples of the killing method include heat treatment and ultraviolet irradiation treatment. The black tea beverage of the present invention can be more stable and preserved than the black tea beverage containing live bacteria by using a fermented product containing dead bacteria of lactic acid bacteria. Moreover, since it deals with dead bacteria of lactic acid bacteria, it can also be produced in a normal tea beverage manufacturing plant where live bacteria cannot be used. Furthermore, the fermented material containing dead bacteria of lactic acid bacteria is superior in stability and handling properties as a raw material, compared to fermented material containing live bacteria.

  According to one embodiment of the present invention, the fermented product containing killed lactic acid bacteria is preferably provided as a fermented milk product containing killed lactic acid bacteria. Here, the fermented milk product containing lactic acid bacteria means food and drink mainly composed of fermented milk product fermented by lactic acid bacteria. For example, fermented milk having a solid content of non-fat milk of 8% or more, non-fat milk solid content 3 % Dairy lactic acid bacteria beverages of less than 8% and non-fat milk solid content less than 3% lactic acid bacteria beverages, specifically, yogurt, yogurt drink, cheese, lactic acid bacteria beverages. The fermented material containing dead bacteria of lactic acid bacteria used in the present invention is preferably a sterilized lactic acid bacteria drink or a sterilized yogurt drink in that the flavor unique to lactic acid bacteria is good. The fermented product containing dead bacteria of lactic acid bacteria is not particularly limited as long as it can be added so as to have a desired amount of lactic acid, and it may be liquid, powdered or undiluted. Or it may be diluted. Moreover, the fermented material containing the dead bacteria of lactic acid bacteria may contain additives, such as sugar and a stabilizer.

  In the present specification, the “packed tea beverage” means a black tea beverage packed in a container such as a can, a bottle, a paper container, a chilled cup, or a plastic bottle. The container can be appropriately selected depending on the distribution form. Since the black tea beverage of the present invention is excellent in stability and storage stability, the distribution form may be normal temperature distribution (dry type) or chilled distribution (chilled type).

  In the present specification, the “acidic black tea beverage” means a black tea beverage exhibiting low acidity (pH <5). The tea beverage of the present invention preferably has a pH of 2.8 to 4.7 from the point of mellowness and refreshing feeling (especially good cutting ability). The pH is preferably 3.0 to 4.6, more preferably 3.5 to 4.2. When the pH is low, that is, acidic, the stability and storage stability of the black tea beverage of the present invention are well maintained.

  According to one aspect of the present invention, the black tea beverage of the present invention may be added with a sour agent or a pH adjuster in order to obtain a desired acidity or to adjust to a desired pH. The acidulant and pH adjuster used in the present invention are not particularly limited as long as they are used in the food field, and can be appropriately selected by those skilled in the art. Examples include citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid, phytic acid, succinic acid, gluconic acid, acetic acid, and formic acid, and preferred are citric acid and phosphoric acid. One of these may be used, or two or more may be used in combination.

  According to one aspect of the present invention, the tea beverage of the present invention may further contain fruit juice. By including the fruit juice, the refreshing feeling of the black tea beverage can be further enhanced as compared with those not added. Here, the amount of fruit juice added is not particularly limited, and is preferably in terms of concentration at the time of squeezing with respect to the tea beverage of the present invention in terms of excellent harmony between the flavor of black tea and the flavor unique to lactic acid bacteria. It is 0.1-10.0 weight%, More preferably, it is 0.3-5.0 weight%, More preferably, it is 0.5-3.0 weight%.

  The type of fruit juice used in the present invention can be appropriately selected by those skilled in the art depending on the compatibility with the type of tea leaf, and is not particularly limited. Juices include, for example, peach, apple, grape, strawberry, mango, pear, citrus (eg, grapefruit, orange, lemon, bergamot), cassis, kiwi, acerola, banana, blueberry, melon, apricot, mandarin, guava, plum, Examples include pineapple, papaya, and lychee juice. One of these may be used, or two or more may be used in combination. Among these fruit juices, fruit juices derived from peaches, apples, and mangos are preferable because they have an appropriate acidity and can impart a juicy feeling (texture) of fruits.

  According to one aspect of the present invention, the black tea beverage of the present invention may further contain a stabilizer. By containing the stabilizer, the black tea beverage of the present invention can further prevent precipitation in the black tea beverage of fermented products containing milk or dead bacteria of lactic acid bacteria, or can prevent separation. Moreover, moderate thickness and drinking response can be provided.

  The stabilizer used in the present invention is not particularly limited as long as it is used in the food field, and can be appropriately selected by those skilled in the art. For example, pectin, carboxymethylcellulose, and soybean polysaccharide can be mentioned. These may be used alone or in combination of two or more.

  According to one aspect of the present invention, the black tea beverage of the present invention may further contain a fragrance. Arbitrary things can be used suitably for the fragrance | flavor used for this invention.

  According to one aspect of the present invention, the black tea beverage of the present invention may further contain a sweetener. The sweetener used for this invention is not specifically limited, Those skilled in the art can select suitably. Examples of the sweetener include glucose, fructose, sucrose, reduced maltose, granulated sugar, isomerized sugar, high fructose liquid sugar, high sweetness sweetener (for example, xylitol, stevia extract, palatinose, aspartame, acesulfame K, Stevia, saccharin, sodium saccharin, sucralose), sugar alcohols (for example, erythritol, xylitol, sorbitol, maltitol, lactitol, palatinit, isomaltitol).

Production method of lactic acid bacteria-containing milk tea drink The lactic acid bacteria-containing milk tea drink of the present invention can be produced as an acidic tea drink by adding milk and a fermented product containing dead bacteria of lactic acid bacteria to the black tea extract. . That is, according to one aspect of the present invention, there is provided a method for producing an acidic black tea beverage comprising adding milk and a fermented product containing dead bacteria of lactic acid bacteria to a black tea extract. Here, in the production method of the present invention, since a fermented product containing dead bacteria of lactic acid bacteria is added, lactic acid fermentation does not basically occur after adding the fermented product to black tea extract and milk.

  In the production method of the present invention, the black tea extract, milk, and fermented product containing dead bacteria of lactic acid bacteria may be added and mixed at the same time, or may be added and mixed as needed.

  Production methods known to those skilled in the art can be used in the method for producing a black tea beverage of the present invention, and for example, “Revised New Version Soft Drinks” (Kotsu Co., Ltd.) can be referred to.

  The addition amount of the black tea extract of this invention will not be specifically limited if the flavor of desired black tea can be felt. For example, the added amount of black tea extract is a value obtained by analyzing the black tea beverage by the foreign thiocult method (see, for example, ISO 14502-1: 2005) with respect to the black tea beverage of the present invention in terms of the total polyphenol amount. The amount of 10 to 200 mg / 100 g is desirable, preferably 13 to 165 mg / 100 g, and more preferably 50 to 106 mg / 100 g. Here, the foreign thiocult method is desirable as a method for analyzing the total polyphenol content in that the total polyphenol content in milk tea beverages can be measured as it is. In this method, the numerical value may be affected by contaminants such as vitamins, so the total polyphenol amount is the theoretical value excluding these effects, that is, the tea extract before mixing with raw materials such as milk. You may measure the conversion value from the total amount of polyphenols in the addition amount. The measurement of the total polyphenol amount of the present invention may be carried out by both analysis of a black tea beverage by the foreign thiocult method and measurement of the total polyphenol amount of the black tea extract as a theoretical value.

  The amount of black tea extract added is preferably 10 to 130 mg / 100 ml, preferably 10 to 130 mg / 100 ml with respect to the black tea beverage of the present invention in terms of the total amount of polyphenols in the black tea extract addition amount before mixing with raw materials such as milk. Is 10 to 112 mg / 100 ml, more preferably 40 to 75 mg / 100 ml. Here, the total amount of polyphenols in the tea extract addition amount before mixing with raw materials such as milk is the iron tartrate absorptiometry (for example, “Explanation of the 5th edition Japanese food standard ingredient analysis manual” edited by Japan Food Research Center) , Central Law, July 2001, p.252 (see the official method (iron tartrate method)), or the Folin-Denis method, the foreign thiocult method, preferably In terms of accuracy, the iron tartrate absorptiometry.

  Alternatively, the amount of black tea extract added is preferably an amount that is 2 to 40 mg / 100 g, preferably 2.5 to 35 mg / 100 g, with respect to the black tea beverage of the present invention, for example, in terms of the amount of anhydrous caffeine. More preferably, the amount is 10 to 22 mg / 100 g. Here, the amount of anhydrous caffeine was determined by HPLC method (measurement conditions: pretreatment: diluted with methanol solution, column: CAP CELL PAK C18 MG5um (diameter 3 mm × 15 cm) (Shiseido Co., Ltd.), mobile phase: 0.01 mol acetic acid. Ammonium / methanol mixture, equipment used: HPLC LC-20AD (Shimadzu Corporation), detection equipment: UV-visible spectrometer SPD-20A (Shimadzu Corporation), detection wavelength: 270 nm).

  Furthermore, the addition amount of the black tea extract is an amount that becomes 10 to 200 mg / 100 g in terms of the total polyphenol amount when the black tea beverage is measured by the foreign thiocult method with respect to the black tea beverage of the present invention. And what is the quantity used as 2-40 mg / 100g in conversion to a caffeine value is desirable.

  The addition amount of the milk of the present invention is not particularly limited, and can be appropriately selected by those skilled in the art. For example, the added amount of milk is desirably 3 to 30% by weight, preferably 5 to 20% by weight, more preferably 10 to 15% by weight in terms of milk in the case of skim milk powder with respect to the tea beverage of the present invention. %. By adding milk, richness can be imparted to the tea beverage of the present invention, and the affinity between the flavor unique to lactic acid bacteria and the flavor of black tea can be enhanced.

  The addition amount of the fermented product containing dead bacteria of the lactic acid bacterium of the present invention is not particularly limited as long as the flavor unique to the desired lactic acid bacterium can be felt. Here, the flavor peculiar to lactic acid bacteria can also be expressed as “yogurt taste”.

  The added amount of the fermented product containing dead lactic acid bacteria is, for example, preferably in an amount of 0.002 to 0.4 g / L, preferably 0, in terms of the amount of lactic acid, with respect to the acidic black tea beverage of the present invention. 0.005 to 0.3 g / L, more preferably 0.01 g / L. Black tea beverages having a lactic acid content higher than 0.4 g / L have too strong a flavor unique to lactic acid bacteria and do not feel the flavor of black tea, resulting in poor tearing and no refreshing feeling (see Example 3 in the Examples below). ). Here, the amount of lactic acid can be measured by, for example, 2300 glucose / lactate analyzer (manufactured by YSI Inc.). In the present specification, the “lactic acid amount” means the total amount (g / L) of L-lactic acid in the tea beverage.

  Or the addition amount of the fermented product containing the killed bacteria of lactic acid bacteria is 0.01-7 weight as a germinated lactic acid bacteria drink with respect to the acidic tea drink of this invention, when the fermented product containing the killed bacteria of lactic acid bacteria is a germicidal lactic acid bacteria drink. % Is desirable, preferably 0.05 to 6% by weight, more preferably 0.07 to 4% by weight, and still more preferably 0.08 to 1% by weight.

  The amount of black tea extract added to the black tea of the present invention and the amount of fermented product containing dead bacteria of lactic acid bacteria are respectively converted into the total polyphenol amount and the amount of lactic acid when the black tea beverage is measured by the foreign thiocult method. The combination of amounts of 10 to 200 mg / 100 g and 0.002 to 0.4 g / L is desirable for the tea beverage of the present invention, preferably 13 to 165 mg / 100 g and 0.005 to 0.3 g. / L, more preferably 50-106 mg / 100 g and 0.01 g / L in combination.

  Alternatively, the amount of black tea extract and the amount of fermented product containing dead bacteria of lactic acid bacteria are the total amount of polyphenols in the black tea extract addition amount before mixing with raw materials such as milk measured by iron tartrate absorptiometry, respectively. In terms of the amount of lactic acid and the amount of lactic acid, a combination of amounts of 10 to 130 mg / 100 ml and 0.002 to 0.4 g / L is desirable for the tea beverage of the present invention, preferably 10 to 112 mg / 100 ml. A combination of 0.005 to 0.3 g / L, more preferably 40 to 75 mg / 100 ml and 0.01 g / L.

  The composition ratio (addition amount ratio) of the black tea extract and the fermented product containing dead bacteria of lactic acid bacteria to be added to the black tea beverage of the present invention is the total polyphenol amount when the black tea beverage is measured by the foreign thiocult method, respectively. In terms of the amount of lactic acid, from the viewpoint of harmony between the flavor of black tea and the flavor unique to lactic acid bacteria, 0.25 to 1000: 1 is desirable, preferably 10 to 200: 1, more preferably 13 to 165: 1, and further Preferably it is 50-106: 1. If there are many fermented products containing dead bacteria of lactic acid bacteria, the flavor peculiar to lactic acid bacteria, that is, the yogurt feeling becomes too strong, the flavor of black tea cannot be felt, the mellowness is strong, and the post-cutting is not good. On the other hand, if there are many black tea extracts, the flavor of black tea will become too strong, the acidity like yogurt will not be felt, and it will not be mellow.

  Alternatively, the composition ratio (addition ratio) of the black tea extract and the fermented product containing dead lactic acid bacteria added to the black tea beverage of the present invention is mixed with raw materials such as milk measured by iron tartrate absorptiometry, respectively. From the viewpoint of harmony between the flavor of black tea and the flavor specific to lactic acid bacteria, in terms of the total amount of polyphenols and the amount of lactic acid in the tea extract addition amount before the addition, preferably 0.25 to 650: 1, preferably 10 130: 1, More preferably, it is 10-112: 1, More preferably, it is 40-75: 1.

  According to one aspect of the present invention, the production method of the present invention may include adjusting the pH. The pH may be adjusted by the addition amount of a fermented product containing black tea extract, milk, and dead bacteria of lactic acid bacteria, or may be adjusted by further using a sour agent or a pH adjuster. Moreover, pH may be adjusted with the addition amount of fruit juice.

  According to one aspect of the present invention, the production method of the present invention includes a black tea extract, milk, a fermented product containing dead bacteria of lactic acid bacteria, and if necessary, a sour agent, a pH adjuster, fruit juice, and a stabilizer. , Flavoring, sweetening, water (eg, hard water, soft water, ion exchange water, natural water), and other ingredients. Here, examples of other components include ascorbic acid, sodium ascorbate, baking soda, saccharides, dextrin, and emulsifier.

  Moreover, according to one aspect of this invention, the manufacturing method of this invention comprises heating at 80-150 degreeC after adding the fermented material containing the dead bacteria of lactic acid bacteria. Here, the heat treatment is not particularly limited as long as it can be sterilized, and various heat sterilization methods generally used in the food field can be used according to the container in which the tea beverage is packed. For example, heating overturn sterilization, retort sterilization, UHT sterilization, etc. are mentioned. Preferably, the heat treatment is heat sterilization at a temperature of 90 ° C.

  EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

Example 1: Examination of suitable pH of milk beverage containing milk containing lactic acid bacteria Preparation of black tea extract 100 g of Sri Lankan black tea leaves were placed in 3000 g of ion-exchanged water at 98 ° C. and extracted for 14 minutes. The obtained tea leaf-containing extract was subjected to solid-liquid separation (filtration) treatment, and then centrifuged at room temperature to obtain a supernatant as a black tea extract (black tea extract).

  The resulting black tea extract was adjusted by adding ion-exchanged water so that the liquid volume was 3000 g, and then the total polyphenol content was measured using iron tartrate absorptiometry. As a result, the total polyphenol content of the black tea extract was 290 mg / 100 ml.

2. Preparation of lactic acid bacteria-containing milk-containing black tea beverage The ingredients shown in Tables 1 and 2 below are mixed according to a conventional method, and the resulting mixture is heated until it reaches 90 ° C (90 ° C reached temperature), and then a retort can Was filled with heat to obtain a tea beverage (Test Examples 1 to 5) containing milk containing lactic acid bacteria. Specifically, the tea extract extracted from the tea leaves in the same manner as in 1 above, milk (milk), fermented product containing lactic acid bacteria killed (sterilized lactic acid bacteria beverage), sweetener (granulated sugar), acidulant (85% phosphoric acid aqueous solution), a stabilizer, a fragrance, and water were added to prepare a mixed solution. The addition amount of 85% phosphoric acid aqueous solution is the amount when each is blended so as to have the pH described in Table 2. Here, the pH was measured using a main body: HM-30G (Toa DKK Corporation) and an electrode: GST-5721C (Toa DKK Corporation).

  About the obtained test liquids 1-5, the sensory evaluation test was done.

3. Sensory evaluation Sensory evaluation was conducted by 5 trained panelists, and “tea-tea flavor and yogurt taste” in milk tea beverages containing milk containing lactic acid bacteria. Was evaluated as follows, and the average value was shown.

(Evaluation criteria for sensory tests)
“Harmony between the flavor of black tea and the flavor (yogurt feeling) peculiar to lactic acid bacteria” and “mellowness and refreshing feeling (especially good cutting edge)” were expressed as strength and evaluated according to the following criteria.
5: The harmony of the flavor of black tea and the flavor peculiar to lactic acid bacteria is very excellent. A mellowness and a refreshing feeling (especially good cutting ability) are optimal.
4: The harmony of the flavor of black tea and the flavor peculiar to lactic acid bacteria is excellent. The mellowness and the refreshing feeling (especially the goodness of cutting off) are in harmony.
3: Both the flavor of black tea and the flavor peculiar to lactic acid bacteria can be felt. A mellowness and a refreshing feeling (especially good cutting ability) are secured.
2: Either the flavor of black tea or the flavor unique to lactic acid bacteria stands out and is not in harmony. The mellowness is insufficient or there is almost no refreshing feeling (especially good cutting ability).
1: Either the flavor of black tea or the flavor peculiar to lactic acid bacteria stands out and is not harmonized at all. There is no mellowness, or no refreshing feeling, especially after cutting.

  The results of the sensory evaluation test (average value) are shown in Table 3.

Example 2: Examination of addition amount of black tea extract According to the same preparation method as in Example 1 above, tea beverages containing lactic acid bacteria and containing milk (Test Examples 6 to 11) were obtained with the formulations shown in Tables 4 and 5 below. Here, 85% phosphoric acid was added so that the pH was 3.8. Moreover, the addition amount of a tea leaf mix | blends so that it may become the total polyphenol amount shown in Table 5, and the amount of caffeine.

  Here, the total amount of polyphenols was determined by measuring black tea beverages by the foreign thiocult method (measured at the Japan Food Analysis Center). Moreover, the theoretical value of the total polyphenol amount converted from the total polyphenol amount in the tea extract addition amount before mixing with raw materials, such as milk, previously measured by the iron tartrate absorptiometry was also calculated | required.

  The amount of caffeine was measured by the HPLC method (measured at the Japan Food Analysis Center. Measurement conditions: pretreatment: diluted with a methanol solution. Equipment used: HPLC LC-20AD (stock) Shimadzu Corporation), column: CAP CELL PAK C18 MG5um (diameter 3 mm × 15 cm) (Shiseido Co., Ltd.), mobile phase: 0.01 mol ammonium acetate / methanol mixture, detection instrument: UV-visible spectrometer SPD-20A (Shimadzu Corporation) Mfg.), Detection wavelength: 270 nm)

  The obtained test solutions 6 to 11 were subjected to a sensory evaluation test in the same manner as in Example 1. The results are shown in Table 6.

Example 3: Examination of the amount of fermented product containing dead bacteria of lactic acid bacteria According to the same preparation method as in Example 1 above, milk tea containing milk containing lactic acid bacteria (Test Examples 12 to 16) was prepared with the composition shown in Table 7 and Table 8 below. Obtained. Here, 85% phosphoric acid was added so that the pH was 3.8. Moreover, the addition amount of the fermented material containing the dead bacteria of lactic acid bacteria is mix | blended so that it may become the lactic acid amount shown in Table 8.

  Here, the amount of lactic acid was measured using a 2300 glucose / lactate analyzer (manufactured by YSI Inc.). Specifically, the test solution was filtered with a 0.45 μm filter made of polytetrafluoroethylene, and the obtained supernatant was subjected to 2300 glucose / lactate analyzer to measure the amount of L-lactic acid.

  About the obtained test solutions 12-16, the sensory evaluation test was done like the said Example 1. FIG. The results are shown in Table 9.

Example 4: Examination of lactic acid bacteria-containing milk tea drink containing fruit juice According to the same preparation method as in Example 1, lactic acid bacteria-containing milk tea drinks (Test Examples 17 to 18) were obtained with the composition shown in Table 10 below. The pH values of Test Examples 17 and 18 thus obtained were both 3.8.

  The obtained test solutions 17 and 18 were subjected to a sensory evaluation test in the same manner as in Example 1. The results are shown in Table 11.

Claims (8)

  A container-packed acidic black tea beverage obtained by adding milk and a fermented product containing dead lactic acid bacteria to a black tea extract.   The acidic black tea beverage according to claim 1 whose pH is 2.8-4.7.   The acidic black tea beverage according to claim 1 or 2, further comprising fruit juice.   Any one of Claims 1-3 which further add at least 1 type selected from the group which consists of a citric acid, malic acid, fumaric acid, tartaric acid, phosphoric acid, phytic acid, succinic acid, gluconic acid, acetic acid, and formic acid. The acidic black tea drink according to claim 1.   The acidic black tea beverage according to any one of claims 1 to 4, wherein the total polyphenol amount analyzed by a foreign thiocult method is 10 to 200 mg / 100 g.   The acidic black tea beverage according to any one of claims 1 to 5, wherein the amount of caffeine is 2 to 40 mg / 100 g.   The acidic black tea beverage according to any one of claims 1 to 6, wherein the amount of lactic acid is 0.002 to 0.4 g / L.   A method for producing an acidic black tea beverage, comprising adding milk and a fermented product containing dead bacteria of lactic acid bacteria to a black tea extract.