JP7321140B2 - Tea bag, method for producing same, and method for enhancing flavor thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to a tea bag capable of simply providing full-fledged milk tea simply by pouring hot water.

Among tea beverages, milk tea is favored for its gentle taste that combines the flavor of black tea and the sweetness of milk.

The way to make full-fledged milk tea from tea leaves is to put the tea leaves in a pot, pour hot water, steam the tea leaves, make a slightly strong brew, and then pour it into another pot using a tea strainer until the last drop. . After pouring this into a cup, there is a method of pouring the desired amount of milk to complete it.
Alternatively, heat the water and milk in a pot. After soaking the tea leaves in hot water, put the tea leaves in a pan containing water and milk and stir gently. After steaming for a little longer, you can also use a tea strainer and pour it into a pot to complete it.
However, these methods are very labor intensive. Therefore, many powdered instant milk teas that can be drunk immediately are commercially available.

Instant milk tea is a solid such as powder or granules, and has the advantage of being easily prepared by simply dissolving it in a liquid such as water. However, since the tea raw material used is an extract powder obtained by pulverizing the extracted liquid, the aroma is weak and it is difficult to feel the original flavor of tea. Therefore, in order to supplement the flavor, a flavor must be used, resulting in an artificial flavor. In addition, dextrin or the like is generally added to maintain the powder properties and prevent caking, but the flavor of the tea leaves becomes difficult to perceive, and the milkiness is insufficient. Therefore, in terms of authenticity, it is not as satisfying as milk tea brewed from tea leaves. The same is true for milk tea that is marketed as a container, and since it is necessary to sterilize the produced milk tea, it is necessary to add flavorings later, and it has a flavor that is completely different from the original tea flavor. becomes.

On the other hand, in order to easily enjoy milk tea using tea leaves at home, a tea bag is added to boiling water, steamed, and then milk is added. Next, after heating to just before boiling, there is a method of pulling up the tea bag and transferring it to the pot to complete it. However, this method also takes some time and effort, such as preparing milk separately and adding milk after steaming.

As a method for solving such a problem, a method of encapsulating a material such as milk other than tea leaves in a tea bag has been disclosed. For example, in Patent Document 1, it is possible to suppress the leakage of the enclosed edible powder when it is not extracted, and when extracting, the edible powder can be dispersed or dissolved in the beverage or the like and easily leaked. A bag is disclosed.
In addition, in Patent Document 2, in order to prevent the deterioration of the tea aroma components when green tea or matcha and cream are enclosed together, and the deterioration of the fat of the cream powder, it is brewed in an exterior made of a material with gas barrier properties and nitrogen gas is replaced. It has been reported that the flavor does not deteriorate even after long-term storage, and cream-containing tea can be easily obtained by using .

International publication WO2014-098097 JP-A-05-139472

However, it was difficult to obtain a satisfactory flavor and richness of milk in both of Patent Documents 1 and 2.

In the present invention, by simply pouring hot water, tea leaves and milk-like powder, which can easily obtain milk tea with a fresh aroma inherent in tea leaves and a rich rich taste that cannot be obtained with instant tea, It is an object of the present invention to provide a tea bag comprising a bag-like filter holding tea leaves and said milky powder.

The present inventors have found that the ratio of protein and lipid in the milky powder used as the milk component, and the mass ratio of the milky powder to the tea leaves, affect the aroma and richness of the milk tea obtained from the tea bag. This discovery led to the present invention.

That is, the present invention is as follows.
[1] A tea bag comprising tea leaves, a milky powder, and a bag-like filter holding the tea leaves and the milky powder,
The milky powder contains at least protein and lipid,
In the milky powder, lipid/(lipid + protein) is 0.72 to 0.90 on a mass basis,
The mass ratio of the tea leaves and the milk-like powder (milk-like powder/tea leaves) is 1.6 to 5.0.
tea bag.
[2] The tea bag according to [1], wherein the tea leaves are black tea.
[3] The tea bag according to [1] or [2], wherein the milky powder contains 30.0 to 70.0% by mass of lipid.
[4] The tea bag according to any one of [1] to [3], wherein the milky powder contains 4.0 to 18.0% by mass of protein.
[5] The tea bag according to any one of [1] to [4], which further contains sucrose.
[6] A method for producing a tea bag containing tea leaves, a milky powder, and a bag-like filter holding the tea leaves and the milky powder,
a step of preparing tea leaves;
preparing a milky powder containing at least protein and lipid, wherein lipid/(lipid + protein) is 0.72 to 0.90 on a mass basis;
and a step of enclosing the tea leaves and the milk-like powder in a tea bag so that the mass ratio (milk-like powder/tea leaves) is 1.6 to 5.0.
[7] The manufacturing method according to [6], wherein the enclosing step is performed by putting the tea leaves and the milk-like powder into the bag-like filter.
[8] A method for enhancing the flavor of a tea beverage obtained from a tea bag containing tea leaves, a milky powder, and a bag-shaped filter holding the tea leaves and the milky powder, comprising:
a step of preparing tea leaves;
preparing a milky powder containing at least protein and lipid, wherein lipid/(lipid + protein) is 0.72 to 0.90 on a mass basis;
A method for enhancing flavor, wherein the mass ratio of the tea leaves to the milk-like powder (milk-like powder/tea leaves) is adjusted to 1.6 to 5.0 in the bag-shaped filter.

With the tea bag of the present invention, it is possible to easily obtain milk tea with a fresh aroma inherent in tea leaves and a rich body taste simply by pouring hot water, which could not be obtained with the conventional technology. be. Furthermore, by blending sucrose, the richness is further increased, and milk tea that is easier to drink can be obtained.

The present invention will be described in detail below.
In addition, in this specification, unless otherwise specified, "%" indicates % by mass. Further, the numerical range of "lower limit to upper limit" means a numerical range of "more than the lower limit and less than the upper limit", unless otherwise specified.
(tea leaf)
The tea leaves used in the present invention may be those made from Camellia sinensis, which is an evergreen tree belonging to the genus Camellia of the family Camellia of the family Camellia order, as a raw material, and tea leaves processed as green tea, oolong tea, black tea, and jasmine tea can be used as they are. . In the present invention, black tea leaves that are fermented teas are preferred, and in addition to foreign black teas such as Darjeeling, Assam, Nilgiri, Dimbula, Uva, Nuala Eliya, Kenya, and Keemon, Yabukita, Benihomare, Benihikari, and Beni One or a blend of two or more Japanese black tea leaves processed from varieties such as Fuji and Benifuuki can be used as raw materials.
The sizes of black tea leaves used in the present invention are FOP (Flowery Orange Pekoe), OP (Orange Pekoe), P (Pekoe), PS (Pekoe Souchon), BPS (Broken Pekoe Souchon), BP. (Broken Pekoe), BOP (Broken Orange Pekoe), BOPF (Broken Orange Pekoe Fannings), F (Fannings), D (Dust), CTC (CTC) and the like can be used. Among these, BOP (Broken Orange Pekoe), BOPF (Broken Orange Pekoe Fannings), F (Fannings), D (Dust), and CTC (CTC) are preferred.

(milky powder)
The teabag of the present invention contains a milky powder. In this specification, the milk-like powder is a powder intended to impart a milky or creamy feeling, and includes raw materials derived from milk such as whole milk powder and skim milk powder, and vegetable oils and fats, dextrin, sugars, It means a powder to which an emulsifier, a pH adjuster, etc. are added, or a granulated product thereof.
The milky powder that can be used in the present invention contains at least protein and lipid, and the ratio of lipid to the total of lipid and protein (lipid/(lipid+protein)) is 0.72 to 0.72 by mass. 90, preferably 0.74 to 0.88. When the lipid/(lipid + protein) is 0.72 or more, the richness of the black tea is increased, and when it is 0.90 or less, a refreshing aroma peculiar to tea leaves can be obtained.

In the milk-like powder of the present invention, the ratio of lipid to the total of lipid and protein (lipid/(lipid + protein)) is not particularly limited as long as the mass ratio is 0.72 to 0.90. Examples include whole milk powder, skimmed milk powder, lactose, whey powder, and mixtures thereof. It should be noted that the use of whole milk powder or skimmed milk powder alone is not preferable because the lipid/(lipid + protein) ratio does not fall within the range of 0.72 to 0.90.
The lower limit of the ratio of lipid to the sum of lipid and protein is preferably 0.74 or more, more preferably 0.77 or more. Also, the upper limit of the ratio of lipid to the total of lipid and protein is preferably 0.88 or less, more preferably 0.85 or less.
The lipid is preferably derived from dairy materials and/or vegetable oils and fats. As vegetable oils and fats, coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, rice oil, sunflower oil, safflower oil, medium-chain fatty acid triglycerides may be added.
The protein of the milk-like powder may be milk-derived or plant-derived such as soybean, but is preferably milk-derived in terms of compatibility with black tea-derived flavor.
The milky powder used in the present invention preferably contains 4.0 to 18.0% by mass of protein. More preferably, it is 4.5 to 16%. Also, the lipid preferably contains 30.0 to 70.0% by mass of lipid. More preferably, it contains 35.0 to 60.0% by mass.

The milky powder used in the present invention can further contain, for example, dextrin, cream products, emulsifiers, pH adjusters, sodium caseinate and the like.

The average particle size of the milk-like powder of the present invention is not particularly limited, but it is preferably an average particle size that can suppress powder leakage from the bag (bag-like filter) of the tea bag. The average particle size can be, for example, 200 μm to 1200 μm, depending on the type of bag-like filter of the tea bag. With this size, the milk-like powder is not left undissolved in the tea bag during extraction, and can be sufficiently extracted. Incidentally, the average particle size can be measured using a powder characteristic comprehensive measuring device (model PT-X) manufactured by Hosokawa Micron Corporation.
As the milk-like powder, a commercially available milk-like powder can be used, which may be further granulated from the viewpoint of preventing powder leakage and flavor. Examples of commercially available milk-like powders that can be used include creaming powders such as Milfee (manufactured by Mitsui Norin Co., Ltd.), Neulact ND-N200 (manufactured by Asahi Group Foods Co., Ltd.), and Creep (manufactured by Morinaga Milk Industry Co., Ltd.). . A commercially available milk-like powder can be used as it is, but the milk proteins and lipids described below can be appropriately adjusted and used. Skimmed milk powder, whole milk powder, whey protein, casein or sodium caseinate as milk protein, and vegetable oil (coconut oil, palm oil as raw material) are used as lipids, and proteins and lipids are adjusted appropriately. can do. Moreover, these may be granulated, and the granulation method is preferably extrusion granulation, and a powder having a desired average particle size can be produced by granulation.
The protein content can be calculated from the added amount of protein source raw materials such as protein concentrate and skim milk powder, and can be performed by a method known to those skilled in the art. Edition (7th revision) Analysis Manual and Commentary" (supervised by Resource Office, Policy Division, Science and Technology Policy Bureau, Ministry of Education, Culture, Sports, Science and Technology, Kenpakusha, February 2016) Kjeldahl method or combustion method (improved Dumas method) described on pp. 25-32 It can be obtained by measuring the total nitrogen content by and multiplying the measured value by a nitrogen/protein conversion factor of 6.38.
The lipid content can be calculated from the amount of raw materials added, and can be performed by a method known to those skilled in the art. (Ministry of Education, Culture, Sports, Science and Technology, Science and Technology Policy Bureau, Policy Division, Resource Office, Kenpakusha, February 2016).

(Mixing ratio)
The mass ratio of tea leaves to milk-like powder (milk-like powder/tea leaves) in the tea bag of the present invention is 1.6 to 5.0. If it is 1.6 or more, the milk-derived richness of the milk tea will increase, and if it is 5.0 or less, black tea-likeness will be felt more. The lower limit of the mass ratio of tea leaves to milk-like powder (milk-like powder/tea leaves) is preferably 2.5 or more, more preferably 3.0 or more. The upper limit of the mass ratio of tea leaves to milk-like powder (milk-like powder/tea leaves) is preferably 4.6 or less, more preferably 4.0 or less.
The tea bag of the present invention has a mass ratio to the milky powder described above that satisfies 1.6 to 5.0, and in addition, the ratio of lipid to the total of lipid and protein )) has a mass ratio of 0.72 to 0.90. It is good and you can get milk tea with richness of milk.

If desired, one or more kinds of fruit pieces, fruit powder, spices, and herbs can be blended in the raw material to be enclosed in the tea bag of the present invention. In addition, these compounding amounts can be appropriately set within a range that does not hinder the object of the present invention.
In addition, if sugar such as sucrose is further added to the tea bag, not only can the milk tea be sweet, but it can also be richer. Carbohydrates that can be added to the tea bag in the present invention include milk-derived lactose, sucrose, glucose, dextrin, and the like. The amount of sucrose is preferably 0.1 g to 5 g, more preferably 1.0 g to 3.0 g, per tea bag containing the milk-like powder of the present invention in terms of sweetness and richness. Further, it is preferably 0.05 g to 2.5 g, more preferably 0.5 g to 1.5 g per 1 g of tea leaves.

The tea bag of the present invention can provide full-fledged milk tea without separately blending black tea extract, black tea flavor, or milk flavor, but these blends are not excluded.

(tea bag)
The tea bag of the present invention contains tea leaves and milk-like powder in a bag-shaped filter, and by soaking the tea bag in, for example, water or hot water, while extracting tea ingredients, the milk-like powder is mixed with water or It can be dissolved in water. The bag-shaped filter is not particularly limited as long as it has a shape in which tea leaves and milky powder can be put therein. The size of these cups is exemplified by a tetra shape (tetrahedron) with one side of 60 mm to 80 mm, and a flat bag of 60 to 70 mm×40 to 60 mm.
Materials for the bag-like filter are not particularly limited, but examples thereof include polyamide, polylactic acid, polyester, paper, and non-woven fabric.
The mesh size of the bag-like filter used in the present invention is such that the tea leaves and milky powder can be retained therein, and by soaking in water or hot water, the tea components can be extracted while being dissolved in the milky powder. As long as it is not particularly limited, for example, 93 to 150 mesh/inch is preferably used. A method known to those skilled in the art can be adopted as a method for enclosing the tea leaves and the milk-like powder in the tea bag.
The method for producing a tea bag includes the steps of preparing tea leaves, and preparing milk-like powder containing at least protein and lipid, wherein lipid/(lipid + protein) is 0.72 to 0.90 on a mass basis. and a step of enclosing in a tea bag such that the mass ratio of the tea leaves and the milk-like powder (milk-like powder/tea leaves) is 1.6 to 5.0.
The step of enclosing the tea leaves and the milk-like powder in the bag-like filter may be performed by mixing the tea leaves and the milk-like powder in advance and then enclosing the mixture in the bag-like filter, or by mixing the tea leaves and the milk-like powder. Although the powder may be individually enclosed in a bag-like filter, it is preferable from the viewpoint of handling that the tea leaves and the milk-like powder are each enclosed in a bag-like filter.

The tea bag of the present invention can be drunk by putting it in a cup and pouring hot water. For example, a cup with a capacity of 180 to 300 mL can be used. As a method for brewing milk tea using the tea bag of the present invention, a conventional method may be used. Specifically, for example, 150 mL of hot water at 85 to 90 ° C. It can be exemplified by brewing for a second and gently shaking the tea bag after brewing. The total amount of tea leaves and milk-like powder contained in the tea bag at this time is about 4 to 10 g, but the present invention is not limited to this.
In this way, using a milk-like powder with a lipid/(lipid + protein) of 0.72 to 0.90 on a mass basis, the mass ratio of tea leaves and milk-like powder (milk-like powder/tea leaves) is By adjusting the ratio to 1.6 to 5.0, the flavor of the tea itself can be enhanced more than the conventional tea bags containing milk.

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

[Analysis method]
First, the components of milk tea obtained using the tea bags used in Examples and Comparative Examples, and the method of analyzing the aroma components of the obtained milk tea will be described.

<Component analysis of extracted milk tea>
The milk tea components obtained in Examples and Comparative Examples were analyzed as follows.

・Method for preparing sample solution for tea polyphenol measurement (Preparation of sample solution)
(1) Transfer 25 mL of milk tea obtained by extraction to a 50 mL volumetric flask, add 20 mL of 80% methanol (2) Add 150 μL of 1 M-HCl to (1), mix, and confirm the precipitation of protein ( 3) Return to room temperature and set the volume (4) Transfer 11 mL of this extract to a 15 mL Corning and centrifuge (20 ° C., 3,500 rpm, 10 min) (5) Transfer the supernatant to a hydrophilic PTFE filter with a pore size of 0.45 μm ( ADVANTEC, DISMIC-13HP), and the resulting filtrate was used as a sample solution for measuring the amount of polyphenol.

・Measurement of components of tea polyphenols in extracted milk tea Quantification of tea polyphenols is based on the ``Japanese Food Standard Composition Tables 2015 Edition (7th Revised Edition) Analysis Manual and Commentary'' Kenpakusha (February 2016). Ethyl gallate (manufactured by Tokyo Kasei Kogyo Co., Ltd.) was used as a standard substance for quantitative determination, and 32% methanol (v/v) to which 0.4% of 1M hydrochloric acid was added was used as a prepared solution. In the present invention, tea polyphenols are polyphenols contained in tea, and are treated synonymously with terms such as tannins and tea tannins.

<Method for analyzing aroma components of extracted milk tea>
Put the milk tea (extract) obtained in Examples and Comparative Examples in a 20 mL vial, add 10 mL of water (cycloheptanol (manufactured by Tokyo Chemical Industry Co., Ltd.) as an internal standard substance so that the final concentration is 500 ppb. ) was added. This sample liquid was subjected to GC/MS analysis using a solid phase micro extraction method (Solid Phase Micro Extraction: SPME). The evaluation was obtained from the ratio of the peak area of each aroma component to the peak area of the internal standard substance.
(SPME-GC/MS conditions)
GC: TRACE GC ULTRA (manufactured by Thermo Fisher Scientific)
MS: TSQ QUANTUM XLS (manufactured by Thermo Fisher Scientific)
SPME fiber: 50/30 μm Divinylbenzene/Carboxen/Polydimethylsiloxane Stableflex
Extraction: 60° C., 30 minutes Column: SUPELCO WAX10 (0.25 mm ID×60 m×0.25 μm, manufactured by Sigma-Aldrich)
Oven program: Hold at 40°C for 2 minutes, then heat up to 100°C at 3°C/min, then up to 200°C at 5°C/min, then up to 240°C at 8°C/min for 8 minutes. held.
Carrier gas: helium (100 kPa, constant pressure)
Injector: split, 240°C
Ionization: electron ionization Ionization voltage: 70 eV

Test Example 1 [Evaluation of blending balance of tea leaves and milk-like powder by sensory evaluation]
(Sample preparation)
In proportions as shown in Table 1, black tea leaves (India, Sri Lanka, Kenya black tea blend CTC, BOP) and milk powder (lipid 33.0%, lipid / (lipid + protein) = 0.87) Powdered skim milk and vegetable oil) was prepared and sealed in a bag-shaped filter (tetra type) made of Sustico (non-woven fabric, biodegradable) manufactured by Taiki Shoji Co., Ltd. to make a milk-like powder-containing tea bag.

(Extraction condition)
150 mL of hot water at 90° C. was poured into the milky powder-blended tea bag and extracted for 90 seconds. After extraction, the tea bag was gently shaken up.

(Sensory evaluation method)
A sensory evaluation test was conducted by seven panelists. As a sensory evaluation, the balance between the feeling of black tea and the feeling of milk was evaluated as the evaluation criteria. . Table 1 shows the results.
In addition, the solubility was also confirmed, and the tea bag after extraction was visually confirmed. A case where the milky powder did not remain undissolved was rated as ◯, and a case where there was undissolved residue was rated as x.
Furthermore, as a comprehensive evaluation, from the sensory evaluation and solubility, when both were evaluated as ⊚ or ◯, it was evaluated as ○, and when either one was evaluated as ×, it was evaluated as ×. If there is no × and one of them is △, it is △.

From Table 1, it was found that when black tea is extracted using a tea bag, the overall evaluation is high when milk-like powder is used in an amount within a specific range with respect to black tea leaves. When 10 g of tea leaves and milky powder were blended in a small space such as a tea bag, the flavor was improved, but it took a long time for the powder to dissolve, and a slight amount of undissolved residue occurred. The total amount of the similar powder can be appropriately designed and changed according to the size of the filter. In addition, the blending amount of tea leaves, 0.75 g in one tea bag of this test example (for 1 cup), was not preferable in terms of the balance between the feeling of black tea and the feeling of milk as a sensory evaluation.

Test Example 2 [Evaluation by difference in milk-like powder]
(Sample preparation)
Using the raw materials shown in Tables 2 and 3, black tea leaves and milky powder were prepared, sealed in a bag-shaped filter (tetra type) made of Sustico (nonwoven fabric, biodegradable) manufactured by Taiki Shoji Co., Ltd., and milky powder It was made into a compound tea bag.
Table 2 shows the results when the protein content in the milky powder is constant, and Table 3 shows the results when the lipid content in the milky powder is substantially constant. The tea leaves used were the same as the tea leaves in Table 1, and the milky powder used was Emafat CO-7L (coconut oil blend (vegetable oil) 78.5%, protein 6.8%, manufactured by Riken Vitamin Co., Ltd.). and powdered skim milk (34% protein, 1% lipid, Yotsuba Milk Products Co., Ltd.) were mixed to obtain the lipids and proteins shown in Tables 2 and 3, which were used.

(Extraction condition)
150 mL of hot water at 90° C. was poured into the milky powder-blended tea bag and extracted for 90 seconds. After extraction, the tea bag was gently shaken up.

(Sensory evaluation method)
A sensory evaluation test was conducted by seven panelists. Using instant milk tea as a control, tea bags containing milky powder were evaluated. The evaluation criteria are fresh scent, fresh scent, heavy scent like flowers, oiliness (fat feeling), richness of milk, powdery smell, tea feeling, and overall evaluation. good), ○: slightly strong (slightly tasty), △: slightly weak (slightly not tasty), ×: very weak (not very tasty). Tables 2 and 3 show the results. The used bag-like filter is a non-woven fabric. Comparative Examples 17 and 23 are used as controls (denoted as "C" in the table) and used as standards for other Examples and Comparative Examples.

From Tables 2 and 3, when the specific protein/lipid ratio, ie, lipid/(protein+lipid), is in an appropriate range, excellent results were obtained as a comprehensive evaluation.

Test Example 3 [Evaluation of influence due to difference in timing of input of milky powder]
2 g of tea leaves (blended black tea from India, Sri Lanka and Kenya) and 5 g of milk powder (Asahi Group Foods Co., Ltd. Neulact ND-N200) were used. One tea bag containing tea leaves and milky powder and two milk-free tea bags containing tea leaves were prepared. In addition, instant tea was also prepared by pulverizing the same amount of tea leaves as the tea bag and adjusting the same amount of tea leaf usage rate. The extraction using a tea bag was carried out by pouring 150 ml of hot water and extracting for 90 seconds, and after 90 seconds, shaking the tea bag up and down 5 times at 1 time/second. As the tea bag, a bag-shaped filter (tetra type) made from Sustico (nonwoven fabric, biodegradable) manufactured by Taiki Shoji Co., Ltd. was used.
When the timing of adding the milky powder was "later", the same amount (5 g) of the milky powder was added to the tea beverage that had been completely extracted with the milk-free tea bag. This was used as a control (evaluation criteria).
Also, if the timing of adding the milky powder is "before", add the same amount (5g) of the milky powder to 150ml of hot water, dissolve the milky powder completely, and add it to the tea without milky powder. After 90 seconds, the tea bag was shaken up and down 5 times at a rate of 1/second for extraction.
In the test using instant tea, instant tea and milky powder were put into a cup at the same time, 150 mL of hot water at 90°C was poured, and the mixture was stirred well. Results are shown in Table 4.
The sensory evaluation was carried out in the same manner as the evaluation in Test Example 2.

From the results in Table 4, the tea bags of the present invention were able to obtain excellent overall evaluations, and were able to obtain excellent overall evaluations compared to post-extraction and instant teas. In particular, the milk tea obtained with the tea bag of the present invention has excellent results in terms of aroma and freshness. Very little inhibition was found.

The extract obtained in Test Example 3 (evaluation of influence due to difference in timing of addition of milky powder) was analyzed for polyphenols and aroma components. Tables 5 and 6 show the results. From these results, it was confirmed that polyphenols were sufficiently extracted from the extract obtained from the milk-like powder-blended tea bag of the present invention. Fragrance components corresponding to heavy scents, top type, green type, flowery type and floral type showed higher values than other conditions.

The aroma components in Table 6 correspond to sensory evaluations of fresh scent, fresh scent, and heavy scent like flowers. From these results, it was confirmed that the milk tea obtained from the milk-like powder-blended tea bag of the present invention is excellent in terms of fresh aroma, fresh aroma, and heavy floral aroma.

Test Example 4 [Evaluation of influence due to difference in sugar content]
2 g of tea leaves (blended black tea from India, Sri Lanka and Kenya), 7 g of milky powder (lipid 33.0%, lipid / (lipid + protein) = 0.87 (skimmed milk powder, vegetable oil blended), Table The sugar of No. 9 was enclosed in a bag-shaped filter (tetra type) made of Sustico (non-woven fabric, biodegradable) manufactured by Taiki Shoji Co., Ltd. to make a tea bag containing milk-like powder.
The extraction conditions were such that 150 mL of hot water at 90° C. was poured and extracted for 90 seconds. After extraction, the tea bag was gently shaken 5 times at 1/sec and pulled up.
For the sensory evaluation, the following content was quantified based on the score table shown in Table 7, with the tea bag containing milky powder containing no sugar as a control, and the quantified values were classified based on the judgment table in Table 8. The results are shown in Table 9.

As can be seen from Table 9, the addition of sugar increases the sweetness, further imparts richness, and the aroma and freshness are relatively good, although slightly weakened compared to the case of sugar-free (see Table 4). A more drinkable milk tea was obtained while maintaining a fresh aroma.

Generally, when making milk tea using a tea bag, it is made by adding milk-like powder after extraction with tea bags or tea leaves, but the milk-like powder-containing tea bag of the present invention is more black tea in flavor. You can easily make milk tea with excellent palatability, with a sense of texture and a milky feel.

According to the present invention, full-fledged milk tea can be easily prepared with a single tea bag.

Claims (8)

A tea bag comprising tea leaves, a milky powder, and a bag-like filter holding the tea leaves and the milky powder,
The milky powder contains at least protein and lipid,
In the milky powder, lipid/(lipid + protein) is 0.72 to 0.90 on a mass basis,
The mass ratio of the tea leaves and the milk-like powder (milk-like powder/tea leaves) is 1.6 to 5.0,
The total amount of the tea leaves and the milky powder is 4.0 to 10 g per 1 cup tea bag,
tea bag. 2. A tea bag according to claim 1, wherein said loose leaf tea is black tea. The tea bag according to claim 1 or 2, wherein the milky powder contains 30.0-70.0% by mass of lipid. The tea bag according to any one of claims 1 to 3, wherein the milky powder contains 4.0 to 18.0% by mass of protein. 5. The teabag of any one of claims 1-4, wherein the teabag further comprises sucrose. A method for producing a tea bag containing tea leaves, a milky powder, and a bag-like filter holding the tea leaves and the milky powder,
a step of preparing tea leaves;
preparing a milky powder containing at least protein and lipid, wherein lipid/(lipid + protein) is 0.72 to 0.90 on a mass basis;
The mass ratio of the tea leaves to the milk-like powder (milk-like powder/tea leaves) is 1.6 to 5.0, and the total amount of the tea leaves and the milk-like powder is 4 per cup tea bag. .0 to 10 g of tea bag. 7. The manufacturing method according to claim 6, wherein the step of enclosing is performed by putting the tea leaves and the milk-like powder into the bag-like filter. A method for enhancing the flavor of a tea beverage obtained from a tea bag containing tea leaves, a milky powder, and a bag-shaped filter holding the tea leaves and the milky powder,
a step of preparing tea leaves;
preparing a milky powder containing at least protein and lipid, wherein lipid/(lipid + protein) is 0.72 to 0.90 on a mass basis;
In the bag-shaped filter, the mass ratio of the tea leaves and the milk-like powder (milk-like powder/tea leaves) is 1.6 to 5.0, and the total amount of the tea leaves and the milk-like powder is and adjusting the amount to 4.0 to 10 g per cup of tea bag .