| 摘要 |
PROBLEM TO BE SOLVED: To obtain a milk-based tea beverage that retains flavor components for hours with reduced leakage of tannin component and gives good aftertaste with suppressed bitterness by extracting tea leaves or the like with a skim milk or its processed milk product. SOLUTION: A skin milk and/or its processed product, preferably containing <=2 wt.% of milk lipid content and 3-20 wt.% of non-fat milk solids content, or a solution of a milk-originating protein containing <=2 wt.% of the milk lipid content and 1-7 wt.% of protein content is used to extract black tea leaves, green tea leaves, ground tea leaves, oolong tea leaves, puerh tea leaves, baked wheat grain tea and the like whereby the objective milk-based tea beverage is obtained. |
