JP5981234B2 - Taste improving agent for tea-containing foods and drinks - Google Patents

Description

  The present invention relates to a taste improving agent for tea-containing food and drink. More specifically, by adding a trace amount to tea-containing foods and beverages, especially tea beverages, and even tea beverages packed in containers, the tea leaf feeling that tea beverages have has been improved, and taste such as the thickness of the taste and body feeling can be improved. The present invention relates to a taste improver that can enhance and improve balance.

  In recent years, products in which tea beverages are filled in cans or PET bottles have been provided, and have gained high support from consumers leaving their sweetness, and their production and consumption have been at a high level. On the other hand, these packed tea beverages need to be subjected to an extraction process by an industrial method in order to adapt to mass production and to strong sterilization in order to improve microbial stability so as to withstand long-term storage. As a result, the industrial production process and sterilization process result in a product with a sufficiently satisfying flavor compared to tea brewed in a teapot etc. It was difficult.

  As a means for eliminating such drawbacks, for example, as a method for obtaining the aroma of freshly brewed tea, a tea leaf steam distillate having improved aroma by bringing a steam distillate of tea leaves into contact with tea leaves is used as a beverage. (Patent Document 1), a method of distilling aroma components from tea leaves in the presence of an antioxidant (Patent Document 2), a method of adding a carotene pyrolyzate to tea beverage (Patent Document 3), tea Methods for adding various synthetic flavor compounds to beverages (for example, Patent Documents 4 to 10), methods for adding blended flavors (Patent Document 11), and the like have been proposed. In addition, a method of adding a specific tea-treated product to a beverage has been proposed. For example, an extract obtained by heating a concentrated extract of tea having a soluble solid content of 5% or more at room temperature to less than 100 ° C. in the presence of air or oxygen is added. Method (patent document 12), adding 0.5 to 3 times volume of ethanol to green tea extract concentrated to Bx10-50 °, and adding green tea extract formed by removing insoluble matter to tea beverage The method (patent document 13), the method (patent document 14), etc. which add the activated carbon processed material of a tea extract to a tea drink are proposed. Furthermore, as another flavor improving method, a tea leaf processed product obtained by mixing tea leaves and an aqueous sugar solution and heated and pressurized in an extruder (Patent Document 15), a high pressure treatment of 20 MPa to 200 MPa in the course of manufacturing a tea beverage A method for producing a tea beverage (Patent Document 16) is proposed.

  However, the fragrance extract obtained by the method described in Patent Document 1 or Patent Document 2 has a drawback that the deterioration proceeds by sterilization after beverage addition, and the flavor obtained from Patent Document 3 is mainly flower-scented. Yes, it was not the original fragrance of tea. Synthetic fragrance | flavors, such as patent documents 4-10, all have a low threshold value and impart an extremely strong fragrance. The flavor originally possessed by tea beverages is not enhanced, that is, not enhanced. Further, in Patent Document 11, a large number of compounds are listed as fragrances, but these cannot be obtained by simply mixing them, and in order to reproduce the natural tea flavor of tea, The person skilled in the art was further trial and error. Moreover, although the tea extract of patent document 12 is used for the tea drink, it is not necessarily used for the purpose of enhancing the aroma and flavor of tea, and is used for the purpose of enhancing the aroma and flavor of tea. However, its titer was weak and it was difficult to achieve a sufficient effect. Moreover, the additive of patent document 13 is for alcoholic beverages which are diluted with water and used as it is, and was not intended to enhance the aroma and flavor of tea or mask off-flavor. Moreover, the additive of patent document 14 is what concentrated the specific aromatic compound mainly, and did not necessarily enhance the flavor which the tea drink had originally, ie, does not enhance. Further, the method of Patent Document 15 is tea leaves themselves, and the improvement of the beverage production method is not directly linked, and the method of Patent Document 16 requires a large-scale and special apparatus.

JP-A-8-116882 JP-A-8-73886 JP-A-63-98353 JP 2000-342178 A JP 2000-342179 A JP 2000-342181 A JP 2002-171906 A JP 2002-171907 A JP 2002-136259 A JP 2003-24005 A JP 2005-143467 A JP 2000-287623 A JP 2005-102606 A JP 2007-167004 A JP 2007-174924 A JP 2003-284494 A

  The problem to be solved by the present invention is to add a very small amount to tea-containing foods and beverages, especially tea beverages in a container, to improve the tea leaf feeling of tea beverages and to show the thickness of the taste and body feeling. The purpose is to prepare a tea-derived material that can enhance the taste and improve the balance.

  In view of the above problems, the present inventors have conducted intensive research on the idea that an effective taste improving agent for tea beverages can be obtained by adding some treatment to the tea extract itself.

  Conventionally, retort sterilization (121 ° C., about 10 minutes) and UHT sterilization (about 135 ° C., about 1 minute) are indispensable steps in the manufacture of packaged tea beverages, and the unpleasant odor generated by this step is a so-called retort odor. It is called a heat sterilization odor and has been regarded as an undesirable odor.

  Therefore, when the tea extract was heated, the so-called heated odor was strengthened, and it was completely unexpected that an effective taste improving agent could be produced.

  However, surprisingly, the tea extract was heated at a high temperature (Bx50 °, 130-140 ° C, about 30 minutes) at a concentration higher than the drinking concentration, and the processed product was added to the tea beverage. However, even with the addition of only about 1 ppm, a flavor material having a very strong taste enhancing effect was obtained. Moreover, when the saccharide-degrading enzyme treatment was performed when extracting tea or after extraction, the effect became even stronger.

Thus, the present invention provides the following.
(1) A taste improver for tea-containing foods and drinks, comprising a heat-treated product obtained by heat-treating a tea extract at 100 ° C. to 180 ° C. for 10 minutes to 5 hours.
(2) The taste improver according to (1), wherein the tea extract has a refractive sugar content (20 ° C.) of Bx1 ° to Bx80 ° as a solid content concentration.
(3) The taste improving agent according to (1) or (2), wherein the tea extract is an enzyme-treated product treated with one or more selected from tannase, protease, and saccharide-degrading enzyme.
(4) The taste improver according to any one of (1) to (3), wherein the tea extract is an extract of one or more tea leaves selected from green tea, semi-fermented tea and black tea.
(5) The taste improver according to any one of (1) to (4), wherein one or more selected from monosaccharides, disaccharides or oligosaccharides are added and heat-treated.
(6) A tea-containing food or drink containing the taste improver according to any one of (1) to (5).
(7) A method for enhancing the tea leaves and / or taste of tea-containing foods or drinks, comprising adding the taste improver according to any one of (1) to (5) to tea-containing foods or drinks.

  ADVANTAGE OF THE INVENTION According to this invention, the usual tea extract can be used as a raw material, and the taste improving agent effective in the taste enhancement of a tea drink can be provided by processing this. Further, by adding a small amount of the taste improving agent of the present invention to a tea beverage such as a container-packed tea beverage, the tea leaf feeling is enhanced, the taste such as the thickness of the taste and the body feeling is enhanced, and the balance is improved. be able to. Therefore, it can be used for the production of tea beverages having a strong taste, and it can be used for flavor reinforcement when the amount of tea leaves used is inevitably reduced due to cost reduction during tea beverage production.

  The tea extract in the present invention refers to a liquid extracted from tea raw materials with an aqueous solvent or a concentrated liquid thereof.

  The tea materials that can be used in the present invention are teas made from tea leaves obtained from tea (Scientific name: Camellia sinensis (L) O. Kuntze), which is an evergreen tree of the camellia family, for example, sencha, bancha, hojicha, gyokuro Steamed non-fermented tea such as Kabusecha, Tencha; Ureshino tea, Aoyagi tea, Chinese green tea, etc. Roasted fermented tea; Baked tea, frosted oolong tea, Eastern beauty etc. Taiwan oolong tea and iron kannon , Golden katsura, wushuiwa tea, suisuisen, color etc. Chinese oolong tea semi-fermented tea; Darjeeling, Uba, Java tea, Kemon tea, etc. fermented tea; Awaban tea, Goishi tea, Pu'er tea, Rokugo tea, etc. Mention may be made of fermented tea. Of these, green tea, oolong tea, black tea and the like are particularly suitable.

  If necessary, for example, roasted barley (barley tea), roasted malt, roasted barley (barley tea), roasted rice, roasted brown rice, roasted germinated rice, roasted buckwheat (Soba tea), roasted corn, roasted sesame, roasted quinoa, roasted amaranth, roast millet, roast millet, roasted millet, roasted soybeans; sage, thyme, marjoram, oregano, basil, peppermint , Perilla, lemon balm, verbena, savory, rosemary, lemongrass, blueberry leaf, bay leaf, yerba mate, eucalyptus leaf, sassafras, sandalwood, sagebrush, assembly, red pepper, cinnamon, casscia, star anise, wasabi, horseradish, Spruce, mustard, tonka beans, phenegreak, salamander, black pepper, white Pepper, Allspice, Nutmeg, Mace, Clove, Seri, Angelica, Chervil, Anise, Fennel, Tarragon, Coriander, Cumin, Dill, Caraway, Galanga, Cardamom, Ginger, Gajutsu, Turmeric (turmeric), vanilla, juniper berry, Winter Green, German Chamomile, Roman Chamomile, Chrysanthemum Flower, Lavender, Hibiscus Flower, Saffron, Marigold, Orange Flower, Mallow Flower, Rosehip, Hawthorn, Longan, Kukosi, Sandu (Mousenoke), Orange Peel, Lemon Peel, Marshmallow Root , Ginseng, Densitin carrot, Ezokogi, Gymnema, Rooibos tea, Shiitake tea, Dokudami, Ketsumeishi, Tochu tea, Hub tea, Ama Jar tea, psyllium tea, cherry tea, sweet tea, bamboo leaf tea, kelp tea, matsuba tea, tomorrow leaf tea, guava tea, loquat leaf tea, aloe tea, turmeric tea, sugina tea, safflower tea, saffron tea, kon Leaves of various plants such as free tea, wolfberry tea, mugwort tea, ginkgo leaf tea, karin tea, mulberry leaf tea, burdock tea, taranoki tea, dandelion tea, peanut tea, elderberry tea, mud peach tea, megurinoki tea, rakanka tea , Stems, roots, etc. may be added.

  The extraction solvent is mainly water, and about 0.01 to 5% by mass of vitamin C or sodium ascorbate as an antioxidant is added to the water during extraction or the extracted liquid after extraction. May be. If necessary, a water-miscible polar organic solvent that can be used in foods such as ethanol, glycerin, propylene glycol, and sorbitol is used by mixing within a range of 0.1 to 60% by mass with respect to the entire solvent. You can also.

  The amount of the solvent (water) used for the extraction can be arbitrarily selected, but is generally 5 to 50 times (mass), preferably 10 to 20 times, the amount of tea materials. The temperature and time of extraction can be arbitrarily determined and are not particularly limited, but are preferably 30 to 12 hours, particularly 1 to 2 hours at 10 to 100 ° C. As an operation method for obtaining the extract of the present invention, any of column extraction, batch type, extraction with a kneader and the like can be performed.

  In addition, an enzyme treatment can be performed on the extraction liquid during and / or after extraction. Enzymatic treatment decomposes polysaccharides such as pectin, lowers the viscosity of the extract, and can be heated uniformly during concentration described later, which is preferable. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme process, For example, a tannase, a chlorogenic acid esterase, a protease, a carbohydrase, a lipase etc. can be illustrated.

  Tea leaves contain a large amount of tannins such as catechins, and also contain chlorogenic acid, so it is effective to decompose with tannase or chlorogenic acid esterase. Tannase is an enzyme that hydrolyzes a depside bond in which gallic acid is ester-bonded to a hydroxyl group in tannin, for example, an enzyme that hydrolyzes epigallocatechin gallate to epigallocatechin and gallic acid. Specific examples of tannase that can be used in the present invention include tannase (500 U / g; manufactured by Kikkoman), tannase (5,000 U / g; manufactured by Kikkoman), and tannase (500 U / g; Mitsubishi). Chemical Foods Co., Ltd.) can also be used. The amount of tannase used cannot be generally specified depending on the titer, etc., but is usually 0.1 to 50 U / g, preferably 0.5 to 20 U / g, based on the mass of the tea material. can do.

  The tea leaves contain about 25% protein (see the 5th Food Composition Table), and the effect of the subsequent heating reaction is particularly enhanced by the protease treatment. However, since the protein in tea leaves is bound to tannin, even if protease is allowed to act on tea leaves alone, almost no amino acids are produced. Therefore, by causing protease and tannase to act on tea leaves, a part of the protein in tea leaves is decomposed, and a tea extract rich in amino acids can be obtained.

  Proteases are enzymes that hydrolyze peptide bonds of proteins and peptides. Examples of proteases that can be used in the present invention include various commercially available proteases. The amount of protease used varies depending on the titer, etc. and cannot be generally specified, but is usually 0.01 to 100 U / g, preferably 1 to 80 U / g, based on the mass of the tea material. can do.

  The tea leaves contain polysaccharides, and the effect of the subsequent heating reaction is particularly enhanced by pre-hydrolyzing the polysaccharides with a saccharide-degrading enzyme. Specific examples of the carbohydrase include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, α-galactosidase and the like. .

  The amount of saccharide-degrading enzyme used is not generally defined by the type of enzyme used and the amount of polysaccharide present in tea leaves, but is generally 0.1 to 1,000 U / g based on the mass of tea ingredients. , Preferably in the range of 1 to 100 U / g, or in the case where a plurality of types of enzymes are usually contained in the preparation and are difficult to represent in the active unit, usually 0.01 to 5 relative to the tea ingredients. Examples thereof include a mass%, preferably within a range of 0.1 to 2 mass%.

  Moreover, the effect of the subsequent heating reaction is also particularly enhanced by performing the lipase treatment. The lipase that can be used in the present invention is not particularly limited. For example, lipases derived from microorganisms such as Aspergillus genus, Mucor genus, Candida genus, Rhizopus genus, lipase obtained from porcine pancreas, lamb, lamb Oral lipase collected from the pharyngeal secretion line of calves can be used as appropriate, but it is preferable to use a lipase that liberates palmitic acid, stearic acid, and oleic acid from the fatty acid composition composed of cocoa butter. . The amount of lipase used varies depending on the titer, etc. and cannot be generally specified, but is usually 0.01 to 10% by weight, preferably 0.1 to 5% by weight with respect to the tea leaf material. .

  As an enzyme treatment condition, when adding an enzyme at the time of extraction of tea raw materials in batch type extraction or kneader extraction, for example, water is usually 5 to 50 parts by weight, preferably 10 to 10 parts by weight per 1 part by weight of tea raw materials. 20 parts by mass is added, sterilized at 60 to 121 ° C. for 2 seconds to 20 minutes, and then cooled, and then an enzyme is added and enzyme treatment is performed at 20 to 60 ° C. for 30 minutes to 24 hours. After the enzyme treatment, the enzyme-treated tea extract can be obtained by heating at 60 to 121 ° C. for 2 seconds to 20 minutes to inactivate the enzyme, cooling, solid-liquid separation, and filtration. In addition, in the column extraction, batch type, kneader extraction, etc., when an enzyme is added to the extracted liquid after extraction of tea raw materials, the enzyme is added to the extracted liquid, and the temperature is 20 to 60 ° C. for 30 minutes to Enzyme treatment is performed for 24 hours. After the enzyme treatment, the enzyme-treated tea extract can be obtained by heating at 60 to 121 ° C. for 2 seconds to 20 minutes to inactivate the enzyme, cooling, solid-liquid separation, and filtration.

  Further, the tea extract is subjected to a contact treatment with PVPP (polyvinyl polypyrrolidone) and / or activated charcoal for the extract during and / or after the extraction in combination with or separately from the enzyme treatment. May be.

  PVPP has the property of adsorbing polyphenols such as catechins, and the content of polyphenol in the tea extract can be reduced by subjecting the tea extract to contact with PVPP. Generally the usage-amount of such PVPP can be in the range of 15-300 mass%, especially 30-150 mass% on the basis of the mass of tea raw materials. The contact treatment with PVPP can be performed during the extraction of tea raw materials or by adding PVPP to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 to 60 ° C. Thereafter, appropriate separation means such as centrifugation and filtration can be employed to obtain a clear extract. Thereby, the tea extract liquid which reduced polyphenol can be obtained.

  Activated carbon has the property of adsorbing low-polar components, caffeine, and the like, and the content of caffeine and polyphenol in the tea extract can be reduced by subjecting the tea extract to contact with activated carbon. The amount of activated carbon used can generally be in the range of 15 to 300 mass%, particularly 30 to 150 mass%, based on the mass of the tea raw material. The contact treatment with activated carbon can be performed during the extraction of tea raw materials or by adding activated carbon to the extract and stirring for 10 minutes to 2 hours at a temperature in the range of about 10 to 60 ° C, for example. Moreover, if it is the process with respect to an extract, it can also process by flowing through the column filled with the activated carbon of a granular state within the range of SV (space velocity) = 1-100, Preferably 5-20. Thereafter, appropriate separation means such as centrifugation and filtration can be employed to obtain a clear extract. Thereby, the tea extract liquid which reduced caffeine and polyphenol can be obtained.

  The tea extract thus obtained has a Bx of about 1 ° to 10 ° and can be directly subjected to heat treatment, but it is preferable that the concentration at the time of heat treatment is high to some extent.

  The concentration of the tea extract when subjected to the heat treatment is Bx1 to Bx80 °, preferably Bx5 to Bx80 °, more preferably Bx10 to Bx70 °, still more preferably Bx20 to Bx60 °, most preferably Bx30 to Bx55 °. can do. If the concentration is too low, the heating effect is difficult to achieve. In addition, it is known that a so-called retort odor and heated odor are generated at a normal drinking level (about Bx 0.3 °), but a low-concentration heat treatment has the same flavor as the retort odor. As a result, it cannot be obtained as a material that is sufficiently effective as a taste improver. In addition, due to the low concentration, a large amount of addition to the tea beverage may be required. On the other hand, when the concentration is too high, the viscosity is high, uniform heating cannot be performed, and there is a possibility that bad effects such as scorching will occur.

  As a method for increasing the concentration of the tea extract, concentration means such as vacuum concentration, RO membrane concentration, and freeze concentration can be employed.

  Further, as another method for increasing the concentration, a method of increasing the concentration by adding saccharides to the tea extract may be employed. As the saccharide to be used, monosaccharide, disaccharide or oligosaccharide is preferable, and ribose, xylose, arabinose, glucose, fructose, rhamnose, lactose, maltose, sucrose, trehalose, cellobiose, maltotriose, chickenpox etc. Can do. As addition amount of saccharides, 0.01-2 mass parts can be mentioned with respect to 1 mass part of tea extract about Bx1 degree-Bx10 degree.

  The point which heat-processes the tea extract obtained in this way is the characteristics of this invention. In addition to sugar and amino acids, which are materials for so-called Maillard reaction, unique ingredients derived from tea (catechins, polymerized polyphenols, flavonols, saponins, caffeine, chlorophyll, vitamin B2, folic acid, etc.) are complicated by heat treatment It is considered that a taste enhancing component is produced in response to

  As reaction temperature in the heat processing of a tea extract, it is 100-180 degreeC, Preferably it is 110-170 degreeC, More preferably, it is 120-150 degreeC, More preferably, it can be 130-140 degreeC. When the temperature is too low, the effect as a taste improving agent is hardly obtained. If the temperature is too high, the change due to heating is too large, and the purpose as a taste improver cannot be achieved.

  Moreover, as reaction time in heat processing, it is necessary to ensure time required for reaction, It is 10 minutes-5 hours, Preferably it is 20 minutes-3 hours, More preferably, it can be 30 minutes-2 hours. When the reaction time is too short, the reaction does not proceed sufficiently, and the effect as a taste improver is hardly exhibited. When reaction time is too long, the change by heating will be too large and the objective as a taste improving agent will be unable to be achieved.

  In the present invention, it is preferable to use an autoclave capable of heating and stirring the contents in a closed system for the heat treatment. As the operation of the autoclave, after charging the tea extract as the contents, the container is sealed, and if necessary, the internal head space is replaced with air, oxygen or an inert gas, and the above conditions are continued. Heat treatment is performed, and after cooling, the heat-treated product is recovered from the inside of the kettle. When starch is generated in the recovered product, the starch can be removed by a treatment such as filtration or centrifugation.

  The heat-treated product recovered from the kettle can be used as it is as a tea taste improver, but if desired, it can be further concentrated or added with excipients such as dextrin, modified starch, cyclodextrin, gum arabic, etc. In addition, it can be made into a paste, and can also be made into a powdery taste improving agent composition for tea-containing food and drink by drying such as spray drying, vacuum drying, freeze drying and the like.

  Moreover, when setting it as the taste improving agent composition for tea containing food-drinks, natural or compounded fragrance | flavors, such as a tea flavor, can also be added in a composition.

  The tea-containing food / beverage taste improving agent or the tea-containing food / beverage taste improving composition thus obtained improves the tea leaf sensation by adjusting the tea-containing food / beverage product to about 0.1 ppm to 1%. It can enhance the taste such as the thickness of the taste and body feeling, and improve the balance. The tea leaf sensation is a sensation that forms a unique taste of tea, and when added, it is a sensation of drinking that makes it feel that more tea leaves are used than the amount of tea leaves actually used. Moreover, the thickness of the taste is a sensation that when the food / drink is contained in the mouth or swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the user feel that the taste is deep. The body feeling is a sense that the skeleton of the taste is firm, mellow and bulging, and brings strength to the entire taste. Moreover, the balance means the taste balance of tea, and means a sense that the above-mentioned taste thickness, body feeling, tea leaf feeling, etc. are well harmonized in addition to bitterness, astringency and sweetness.

  Examples of the tea-containing food / beverage product tea to which the taste improving agent for tea-containing food / beverage products or the taste improving agent composition for tea-containing food / beverage products of the present invention is added include, for example, green tea filled in plastic bottles, cans or paper containers. Tea-based beverages such as green tea, matcha tea, oolong tea, black tea; mixed tea beverages filled in plastic bottles, cans or paper containers; tea-flavored ice creams such as green tea, matcha tea, green tea, oolong tea, black tea, soft cream or sorbet Examples include frozen confectionery such as biscuits with various flavors, cookies, rice crackers, buns, chocolate, cream confectionery, bread and the like.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
A solution of 3.0 g of ascorbic acid dissolved in 4500 g of soft water was charged with 500 g of oolong tea leaves (daffodil grade (Y-302): Fujian crushed with a mixer) and sterilized at 80 ° C. for 5 minutes. Cooled to ° C. To this were added 10.0 g of Sumiteam (registered trademark: glucoamylase manufactured by Shinnippon Chemical Co., Ltd.) and 1.25 g of Sumiteam C (cellulase manufactured by Shinnippon Chemical Co., Ltd.), and the mixture was stirred for 15 minutes. Thereafter, enzyme treatment was performed at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and the tea leaf residue solid matter was removed with a basket-type centrifuge using an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 16 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 100 g of cellulose powder to obtain 4170 g of a clear extract. The extract was concentrated under reduced pressure to obtain 549.5 g of a Bx50 ° concentrate.

  500 g of the concentrated liquid was charged into a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., the contents were taken out, It filtered with 200 mesh Saran, and the taste improving agent (this invention product 1: 487g, Bx50 degrees) was prepared.

(Example 2)
Prepare a commercially available oolong tea beverage (in a plastic bottle 2L container) (reference product 1) and a diluted solution of reference product 1 (mixed 8 parts by weight of reference product 1 and 2 parts by weight of water: reference product 2). The amount of the product 1 according to the present invention was added to the reference product 2 as shown in Table 1 below, and sensory evaluation was performed by 10 well-trained panelists. The evaluation criteria are clearly weak: -2 points, slightly weak: -1 points, comparable: 0 points, slightly strong for the taste of tea leaves, taste thickness, body feeling, etc., with reference product 1 as a control. : +1 point, clearly strong +2 point, and the balance is bad: -2 point, slightly bad: -1 point, no difference: 0 point, slightly good: +1 point, good: +2 point It was. The average score is shown in Table 1. The tea leaf sensation is a sensation that forms a unique taste of tea, and when added, it is a sensation of drinking that makes it feel that more tea leaves are used than the amount of tea leaves actually used. Moreover, the thickness of the taste is a sensation that when the food / drink is contained in the mouth or swallowed, it lasts for a while from the whole mouth to the back of the throat and makes the user feel that the taste is deep. The body feeling is a sense that the skeleton of the taste is firm, mellow and bulging, and brings strength to the entire taste. Moreover, the balance means the taste balance of tea, and means a sense that the above-mentioned taste thickness, body feeling, tea leaf feeling, etc. are well harmonized in addition to bitterness, astringency and sweetness.

  As shown in Table 1, the reference product 2 diluted with commercially available oolong tea (reference product 1) was clearly weaker in the taste of tea leaves, the thickness of the taste and the body, and the balance was poorer than the reference product 1. In addition, the balance of the product obtained by adding the product 1 of the present invention to the reference product 2 was improved even by adding only 0.1 ppm. Further, when the addition amount is further increased and the addition of 1 ppm to 5 ppm is almost the same as the flavor of the reference product 1, the addition of 10 ppm to 50 ppm has a taste such as a tea leaf feeling, taste thickness / body feeling rather than the reference product 1, The balance was highly evaluated and good. Further, when the addition amount was increased and the addition of 100 ppm, the evaluation of the balance was slightly worse, but the taste such as the tea leaf feeling, the thickness of the taste and the body feeling was better than the reference product 1.

(Example 3)
To a solution of 9000 g of soft water with 6.0 g of ascorbic acid dissolved, 1000 g of oolong tea leaves (daffodil grade (Y-302): pulverized in Fujian with a mixer) was sterilized at 80 ° C. for 5 minutes. The mixture was cooled to 0 ° C. and extracted at 40 ° C. for 2 hours. After extraction, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and the tea leaf residue solid matter was removed by a basket-type centrifuge with an exposed cloth. Two filter papers (manufactured by ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) were subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche in which 150 g of cellulose powder was precoated to obtain 7316 g of an extract. This extract was concentrated under reduced pressure to obtain 665.2 g of a Bx50 ° concentrate.

  500 g of the concentrated liquid was charged into a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., the contents were taken out, It filtered with 200 mesh Saran and the taste improving agent (this invention product 2: 454g, Bx50 degree) was prepared.

Example 4
A solution of 3.6 g of ascorbic acid in 5400 g of soft water was charged with 600 g of Oolong tea leaves (Daffodil grade (Y-302): pulverized in Fujian Province with a mixer), sterilized at 80 ° C. for 5 minutes, 40 Cooled to ° C. To this, 6 g of tannase (Mitsubishi Chemical Foods, Inc .: 500 U / g) was added and stirred for 15 minutes. Thereafter, 6 g of protease M (manufactured by Amano Enzyme: 5500 U / g) was added, followed by enzyme treatment at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and the tea leaf residue solid matter was removed with a basket-type centrifuge using an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 16 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 100 g of cellulose powder to obtain 4768 g of a clear extract. This extract was concentrated under reduced pressure to obtain 521.5 g of a Bx50 ° concentrate.

  500 g of the concentrated liquid was charged into a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., the contents were taken out, It filtered with 200 mesh Saran and the taste improving agent (this invention product 3: 478g, Bx50 degrees) was prepared.

(Example 5)
A solution of 3.0 g of ascorbic acid dissolved in 4500 g of soft water was charged with 500 g of oolong tea leaves (daffodil grade (Y-302): Fujian crushed with a mixer) and sterilized at 80 ° C. for 5 minutes. Cooled to ° C. To this, 5 g of tannase (Mitsubishi Chemical Foods, Inc .: 500 U / g) was added and stirred for 15 minutes. Thereafter, 5 g of protease M (manufactured by Amano Enzyme Co., Ltd .: 5500 U / g), 10.0 g of Sumiteam (glucoamylase produced by Shin Nippon Chemical Industry Co., Ltd.) and 1.25 g of Sumiteam C (cellulase produced by Shin Nippon Chemical Industry Co., Ltd.) were added. Stir for 15 minutes. Thereafter, enzyme treatment was performed at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and the tea leaf residue solid matter was removed with a basket-type centrifuge using an exposed cloth. Two filter papers (retained particle size 5 μ, 16 cm, manufactured by ADVANTEC) were subjected to suction filtration (decompression degree: 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 100 g of cellulose powder to obtain 4258 g of a clear extract. This extract was concentrated under reduced pressure to obtain 565.3 g of a Bx50 ° concentrate.

  500 g of the concentrated liquid was charged into a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., the contents were taken out, It filtered with 200 mesh Saran, and the taste improving agent (this invention product 4: 489g, Bx50 degrees) was prepared.

(Example 6)
In the same manner as in Example 2, 10 ppm of the present invention products 1 to 4 were added to the reference product 2, and sensory evaluation was performed by 10 well-trained panelists. The evaluation method and evaluation criteria were the same as in Example 2. The average points are shown in Table 2.

  As shown in Table 2, the addition of any invention product to Reference Product 2 (commercial oolong tea diluted to 80%) has a taste of tea leaves, taste thickness, and body feeling compared to the additive-free product. The evaluation was good for both of the balances. The present invention product 2 that has not been subjected to enzyme treatment at all is added to the reference product 2 at 10 ppm, although it does not reach the reference product 1 (undiluted commercial oolong tea) somewhat, but the tea leaf feeling is higher than the reference product 2 with no additive. In addition, taste and balance such as taste thickness and body feeling were improved. Further, in the case where the present invention product 1, 3 or 4 subjected to the enzyme treatment at the time of tea leaf extraction and subjected to the heat treatment is added to the reference product 2, the reference product is a commercially available oolong tea which is not diluted. The evaluation of the taste and balance such as tea leaf feeling, taste thickness and body feeling was better than 1. Among these, the product 4 of the present invention treated with tannase, a protease and a saccharide-degrading enzyme in combination as the enzyme treatment was the best.

(Example 7)
To a solution of 9000 g of soft water with 6.0 g of ascorbic acid dissolved, 1000 g of oolong tea leaves (daffodil grade (Y-302): pulverized in Fujian with a mixer) was sterilized at 80 ° C. for 5 minutes. Cooled to ° C. To this, Sumiteam (glucoamylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) and 5.2 g of Sumiteam C (cellulase manufactured by Shin Nippon Chemical Industry Co., Ltd.) were added and stirred for 15 minutes. Thereafter, enzyme treatment was performed at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and the tea leaf residue solid matter was removed with a basket-type centrifuge using an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 20 cm) was filtered by suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 150 g of cellulose powder, and 8362 g of clear extract (B × 6.6). °). This extract was diluted and diluted Bx5 °, and this extract was concentrated under reduced pressure to prepare a Bx10 ° concentrate, a Bx30 ° concentrate, and a Bx70 ° concentrate. 500 g of each diluted solution or concentrated solution was charged in a 1 L autoclave, sealed, heated with stirring, heated up over about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., The contents were taken out and filtered through 200 mesh Saran to prepare the following taste improver.

Invention product 5: Bx5 °
Invention product 6: Bx10 °
Invention product 7: Bx30 °
Invention product 8: Bx70 °
(Example 8)
As in Example 2, the present product 1, 5, 6, 7 or 8 was added to the reference product 2 in an amount corresponding to the addition of 10 ppm of the present product 1 in terms of solid content (using Bx). Sensory evaluation was performed by 10 trained panelists. The evaluation method and evaluation criteria were the same as in Example 2. The average points are shown in Table 3.

  As shown in Table 3, the higher the concentration in the heat treatment, the higher the effect of improving the taste and balance of tea leaves, taste thickness, body feeling, etc. by adding to the oolong tea beverage, but the low concentration of Bx5 ° ( The product 5) of the present invention also showed a significant improvement effect.

Example 9
To a solution obtained by dissolving 9.0 g of ascorbic acid in 13.5 kg of soft water, 1.5 kg of Oolong tea leaves (Iron Kannon grade 3 (K-103): crushed by Fujian) was added at 80 ° C. Sterilized for minutes and cooled to 40 ° C. To this were added Sumiteam (Glucoamylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) and 3.75 g of 30 g Sumiteam C (Cellulase manufactured by Shin Nippon Chemical Industry Co., Ltd.), and the mixture was stirred for 15 minutes. Thereafter, enzyme treatment was performed at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and the tea leaf residue solid matter was removed with a basket-type centrifuge using an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 30 cm) was filtered by suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche in which 225 g of cellulose powder was precoated, and 12.61 Kg of clear extract (B × 6) .5 °). This extract was concentrated under reduced pressure to prepare a Bx40 ° concentrate, a Bx50 ° concentrate, and a Bx60 ° concentrate. 500 g of each concentrated solution was charged in a 1 L autoclave and sealed, then heated with stirring, heated over about 30 minutes, heated at the following temperature for the following time, cooled to 30 ° C., and the contents were taken out. The following taste improver was prepared by filtration through 200 mesh Saran.

Invention product 9: Bx40 °, heating temperature: 140 ± 2 ° C., 30 minutes Invention product 10: Bx50 °, heating temperature: 130 ± 2 ° C., 1 hour Invention product 11: Bx60 °, heating temperature: 120 ± 2 C., 2 hours (Example 10)
As in Example 2, the product 9, 10 or 11 of the present invention was added to the reference product 2 in solid equivalent (using Bx) in an amount corresponding to 10 ppm addition of the product 1 of the present invention. Sensory evaluation was performed by a panel of names. The evaluation method and evaluation criteria were the same as in Example 2. The average points are shown in Table 4.

  As shown in Table 4, the present invention products 9 to 11 using iron kannon as a raw material are similar to the present invention product 1 using narcissus as a raw tea leaf, and by adding to the oolong tea beverage, There was an effect of improving taste and balance such as thickness and body feeling. In addition, at a concentration of Bx40 °, heated at 140 ° C for 30 minutes (Product 9 of the present invention), at a concentration of Bx50 °, heated at 130 ° C for 2 hours (Product of the present invention 10), and at a concentration of Bx60 °, The thing heated at 120 degreeC for 1 hour (this invention product 11) showed the substantially same taste improvement effect.

(Example 11)
5 kg of Oolong tea leaves (Daffodil grade (Y-302): Fujian crushed with a mixer) was added to a solution of 30 g of ascorbic acid in 45 kg of soft water, sterilized at 80 ° C. for 5 minutes, and until 40 ° C. Cooled down. To this, 100 g of Sumiteam (glucoamylase made by Shin Nippon Chemical Industry Co., Ltd.) and 12.5 g of Sumiteam C (cellulase made by Shin Nippon Chemical Industry Co., Ltd.) were added and stirred for 15 minutes. Thereafter, enzyme treatment was performed at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and the tea leaf residue solid matter was removed using a basket type centrifuge. Two filter papers (manufactured by ADVANTEC Co., Ltd., retained particle diameter 5 μ, 30 cm) were subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 500 g of cellulose powder to obtain 42155 g of a clear extract. This extract was concentrated under reduced pressure to obtain 5249.5 g of Bx50 ° concentrate (Comparative product 1).

  The concentrated solution (Comparative product 1) is divided into 500 g portions, each charged into a 1 L autoclave, sealed, heated with stirring, heated up over about 30 minutes, 110 ± 2 ° C., 120 ± 2 ° C., 135 ± Heated at 2 ° C., 150 ± 2 ° C., 170 ± 2 ° C. for 1 hour, cooled to 30 ° C., taken out contents, filtered through 200 mesh Saran, and prepared each taste improver.

Invention product 1: 135 ± 2 ° C.
Invention product 12: 110 ± 2 ° C.
Invention product 13: 120 ± 2 ° C.
Invention product 14: 150 ± 2 ° C.
Invention product 15: 170 ± 2 ° C.
(Example 12)
As in Example 2, 10 ppm of Comparative Product 1, Invention Product 1 or 12 to 15 was added to Reference Product 2, and sensory evaluation was performed by 10 well-trained panelists. The evaluation method and evaluation criteria were the same as in Example 2. The average score is shown in Table 5.

  As shown in Table 5, the sensory evaluation of the beverage obtained by adding 10 ppm of the comparative product 1 which is an unheated oolong tea extract to the reference product 2 was not different from the reference product 2 at all. On the other hand, the beverages obtained by adding 10 ppm each of the present invention product, which is a heat-treated product, to the reference product 2 are all improved in taste and balance, such as tea leaf feeling, taste thickness and body feeling, compared to the reference product 2. The flavor was close to that of the undiluted reference product 1. Among these, the product 1 of the present invention was particularly good, and then the products 14 and 13 of the present invention were good. Moreover, since the effect was seen by both this invention products 15 and 12, it is thought that the effect by a heating comes out within the range of about 100 to 180 degreeC as heating temperature.

  When Bx of Reference Product 1 and Reference Product 2 is 0.3 ° and 0.24 °, respectively, Comparative Product 1 and Invention Product 1 or 12 to 15 have Bx of 50 °, respectively, and therefore each 10 ppm is added The increase in Bx is calculated to be 0.0005 °. Therefore, the increase in Bx when these invention products are added to the reference product 2 is only 0.21% increase from the original Bx. Therefore, it is considered that it is well within the expected range that even if 10 ppm of Comparative Product 1 which is a simple oolong tea extract is added to Reference Product 2, there is no sensory difference from the additive-free product.

  On the other hand, with the addition of the present invention product, the taste and balance of tea leaf feeling, taste thickness and body feeling, etc. are improved, and a new effect that is extremely effective in improving the flavor by the action of heating at high temperatures. It is considered that the component is generated.

(Example 13)
To a solution obtained by dissolving 3.6 g of ascorbic acid in 5400 g of soft water, 600 g of green tea (a product obtained by pulverizing Yabukita seed second tea produced in Shizuoka Prefecture with a mixer) was added, sterilized at 80 ° C. for 5 minutes, and cooled to 40 ° C. To this, 6 g of tannase (Mitsubishi Chemical Foods, Inc .: 500 U / g) was added and stirred for 15 minutes. Thereafter, 6 g of protease M (manufactured by Amano Enzyme: 5500 U / g) was added, followed by enzyme treatment at 40 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, then cooled to 30 ° C., and the tea leaf residue solid matter was removed with a basket-type centrifuge using an exposed cloth. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5 μ, 16 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 100 g of cellulose powder to obtain 4686 g of a clear extract. This extract was concentrated under reduced pressure to obtain 552.2 g of Bx50 ° concentrate (Comparative product 2).

  500 g of concentrated liquid (Comparative product 2) was charged into a 1 L autoclave and sealed, then heated with stirring, heated for about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C., The contents were taken out and filtered through 200 mesh Saran to prepare a taste improver (Invention product 16: 481 g, Bx50 °).

(Example 14)
After adding 20Kg of 80 ° C ion-exchanged water to 1Kg of green tea (produced from Shibuoka Prefecture Yabukita Ichibancha), slowly stirring for 5 minutes, the tea leaves were separated using a 40 mesh wire net and the separated liquid was cooled to 20 ° C. An extract (14.14 kg) was obtained. To the obtained extract, 7.0 g (500 ppm) of sodium ascorbate was added. Two filter papers (reserved particle size 5 μ, 20 cm, manufactured by ADVANTEC) were subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche pre-coated with 200 g of diatomaceous earth to obtain a green tea beverage stock solution (Bx: 2.22 °, pH: 6.4, tannin content (iron tartrate method): 0.44%, amino acid content (amino acid analyzer): 0.071%). To this green tea beverage stock solution, an amount of ion-exchanged water (B0.5) (90.5 kg) and sodium ascorbate 0.04% (41.9 g) with respect to the total amount were added to obtain a green tea diluted solution. This green tea diluted solution is subdivided, prepared with no addition, the amount of Comparative Product 2 added in the amount shown in Table 6, and the present invention product 16 added in the amount shown in Table 6, and each diluted solution is filtered with filter paper for 5 microns. UHT sterilization was performed at 136 ° C. for 30 seconds, cooled to 89 ° C., and filled into a 500 ml plastic bottle. After each beverage was allowed to stand at room temperature for 2 weeks, sensory evaluation was performed by 10 well-trained panelists. The evaluation method and evaluation criteria were evaluated for taste and balance such as tea leaf feeling, taste thickness / body feeling, etc., with no addition (control) as 0 point, and a five-step evaluation, the standard being slightly good: 1 The sensory evaluation was performed with 2 points, slightly good: 2 points, clearly good: 3 points, and very good: 4 points. The average score is shown in Table 6.

  As shown in Table 6, if the unheated green tea extract (Comparative product 2) is not added in an amount of 50 ppm or more, the effect of improving the taste of tea leaves, taste thickness, body feeling, and balance taste can be seen. Although the addition of only 0.2 ppm of the green tea extract treated with the high-temperature heat treatment of the product 16 of the present invention, several people felt a slight improvement, and with the addition of 1 ppm, almost everyone felt a slight taste improvement effect. It was. Further, when the addition amount was further increased and the addition of 10 ppm or more, almost all of them were slightly improved, and several people evaluated that the taste was clearly improved.

(Example 15)
1000 g of tea leaves (Ceylon / Nuwara Area / Orange Peco) was charged into a 5 L column, and a solution of 4 g of sodium ascorbate dissolved in 5000 g of hot water at 60 ° C. was poured from the top of the column and extracted from the bottom of the column over 2 hours. The extracted extract was cooled to 25 ° C. at the same time as the extraction, and 3452 g (B × 9.6 °) of the extract was obtained. 100 g of activated carbon ZN-50 (manufactured by Ajinomoto Fine Techno Co., Ltd.) was added to the obtained extract, and the mixture was stirred at 50 ° C. for 1 hour. After cooling to 25 ° C., most of the activated carbon was removed with a basket-type centrifuge. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle size 5 μ, 16 cm) was subjected to suction filtration (decompression degree 13.33 KPa) at a constant pressure using a Nutsche in which 200 g of diatomaceous earth was pre-coated, and 3152 g of clear extract (B × 8.0). °). 840 g of anhydrous crystalline glucose was added to and dissolved in 1000 g of the obtained extract to obtain 1840 g of Bx50 ° sweetened black tea extract (Comparative Product 3).

  500 g of sweetened black tea extract (Comparative product 3) was charged in a 1 L autoclave and sealed, then heated with stirring, heated for about 30 minutes, heated at 135 ± 2 ° C. for 1 hour, cooled to 30 ° C. Thereafter, the contents were taken out and filtered through 200 mesh Saran to prepare a taste improving agent (present product 17: 491 g, Bx50 °).

(Example 16)
After adding 20Kg of 95 ° C ion exchange water to 1Kg of tea leaves (Assam, India, CTC manufacturing method) and stirring gently for 5 minutes, the tea leaves were separated using a 100 mesh wire net and the separated liquid was cooled to 20 ° C. An extract (13.82 kg) was obtained. To the obtained extract, 7.0 g (500 ppm) of sodium ascorbate was added. 2 Filter paper (ADVANTEC Co., Ltd., reserved particle diameter 5μ, diameter 30cm) using a Nutsche pre-coated with 450g diatomaceous earth, suction filtration (decompression degree 13.33KPa) at a constant pressure to obtain 13.51Kg black tea beverage stock solution (Bx: 2.32 °, pH: 5.4, tannin content (iron tartrate method): 0.61%). To this black tea beverage stock solution, an amount of ion-exchanged water (B0.7) (90.7 kg) and 0.04% (41.8 g) of sodium ascorbate with respect to the total amount were added to obtain a black tea diluted solution. This tea dilution was subdivided, prepared without addition, the amount of Comparative Product 3 added as shown in Table 7, and the product of the present invention 17 added as shown in Table 7. Each diluted solution was filtered with filter paper for 5 microns. After filling in a 200 ml can, filling with nitrogen and capping, retort sterilization was performed at 121 ° C. for 10 minutes. After each beverage was allowed to stand at room temperature for 2 weeks, sensory evaluation was performed by 10 well-trained panelists. The evaluation method and evaluation criteria were evaluated for taste and balance such as tea leaf feeling, taste thickness / body feeling, etc., with no addition (control) as 0 point, and a five-step evaluation, the standard being slightly good: 1 The sensory evaluation was performed with 2 points, slightly good: 2 points, clearly good: 3 points, and very good: 4 points. The average score is shown in Table 7.

  As shown in Table 7, the unheated sweetened black tea extract (Comparative Product 3) was not added at 100 ppm or more, and the effects of improving the taste and balance of tea leaves, taste thickness, body, etc. were not observed. However, the tea extract of the present invention product 17 subjected to high-temperature heat treatment felt slight improvement even with addition of only 1 ppm, and almost everyone felt a slight taste improvement effect with addition of 20 ppm. In addition, when the addition amount was further increased and 100 ppm or more was added, almost all of them were slightly improved, and several people evaluated that the taste was clearly improved.

Claims (6)

A extract with water teas material, refractive sugar content (20 ° C.) as the solid concentration in Bx 5 ° ~Bx80 The extract is ° to a heat treatment 10 minutes to 5 hours at 100 ° C. to 180 ° C. According to the method of manufacturing a tea-containing foods and drinks for the taste-improving agent. The method for producing a taste improving agent according to claim 1, wherein the extract is an enzyme-treated product treated with one or more selected from tannase, protease, and saccharide-degrading enzyme. The manufacturing method of the taste improving agent of Claim 1 or 2 whose tea materials are 1 type (s) or 2 or more types chosen from green tea, semi-fermented tea, and black tea. The manufacturing method of the taste improving agent of any one of Claims 1-3 which adds 1 type, or 2 or more types chosen from a monosaccharide, a disaccharide, or an oligosaccharide, and heat-processes. Method for producing a resulting taste modifier tea containing food or beverage Ru is contained by the production method according to any one of claims 1-4. A tea leaf sensation and / or a taste enhancement of a tea-containing food or drink, wherein the taste improver obtained by the production method according to any one of claims 1 to 4 is added to the tea-containing food or drink. Method.