US 2022/0015384 A1 · TEA BEVERAGE IN WHICH QUALITY OF TASTE RESULTING FROM SUGARS AND SWEETENERS IS IMPROVED

Abstract

The present invention relates to a tea beverage that contains (a) an amount of a natural sugar corresponding to a sweetness intensity X1, (b) an amount of a high-sweetness sweetener corresponding to a sweetness intensity X2, (c) less than 50 mg of sodium per 100 ml of said tea beverage, and (d) 0.1-32 mg of potassium per 100 ml and/or 0.1-32 mg of calcium per 100 ml of said tea beverage. The high-sweetness sweetener includes at least one high-sweetness sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Siraitia grosvenorii extract, mogroside V, and thaumatin. The tea beverage satisfies 0.1<(X1+X2)≤20.

Claims24

Dependent claims

A tea beverage comprising:

(a) a natural sugar in an amount corresponding to a sweetness intensity X1;
(b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2;
(c) less than 50 mg/100 ml of sodium;
and
(d) 0.1 to 52 mg/100 ml of potassium and/or 0.1 to 52 mg/100 ml of calcium,
wherein the high-intensity sweetener comprises at least one high-intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Luo han guo extract, mogroside V, and thaumatin;
and
0.1<(X1+X2)≤20 is satisfied.

5 more elements

A method for producing a tea beverage, comprising to a raw material:

(i) adding (a) a natural sugar in an amount of a sweetness intensity X1 and (b) a high-intensity sweetener in an amount of a sweetness intensity X2;
(ii) adding (c) sodium such that a sodium content in the tea beverage is less than 50 mg/100 ml;
and
(iii) adding (d) potassium such that a potassium content in the beverage is 0.1 to 52 mg/100 ml and/or calcium such that a calcium content in the beverage is 0.1 to 52 mg/100 ml,
wherein
the high-intensity sweetener comprises at least one high-intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, a Luo han guo extract, mogroside V, and thaumatin;
and
0.1<(X1+X2)≤20 is satisfied.

5 more elements

Dependencies are inferred from the claim text.

Facts

Application

17/299,965Filed 6 Dec 2019

Priority

JP 2018-2303407 Dec 2018

Published

20 Jan 2022

Term ends

Not estimatedThe source records don’t support an estimate.

Classification13 codes

A23F 3/163
Tea extraction; Tea extracts; Treating tea extract; Making instant tea: liquid or semi-liquid tea extract preparations, e.g. gels or liquid…
A23L 27/30
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof:…
A23F 3/405
Tea flavour; Tea oil; Flavouring of tea or tea extract: flavouring with flavours other than natural tea flavour or tea oil
A23L 2/56
Adding ingredients: flavouring or bittering agents

Tea beverage in which quality of taste resulting from sugars and sweeteners is improved

Life of this patent

Tea beverage in which quality of taste resulting from sugars and sweeteners is improved

Life of this patent

Abstract

Claims24