JP2018023306A - Tea beverage and method for reinforcing the flavor of fruit juice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new technique, in a fruit juice-containing tea beverage, capable of increasing the flavor of the fruit juice while at least maintaining the flavor of the tea beverage.SOLUTION: Provided is a method for reinforcing the flavor of a fruit juice, in a fruit juice-containing tea beverage, reinforcing the flavor of the fruit juice sensed when the tea beverage is drunken, including process where a tea extract, the fruit juice and a sugar solution roasted matter, whose content is 0.01 to 1.2 wt.% to the whole of the beverage and color value (=the 610 nm absorbancy of the sample/the weight%concentration of the sample fed to the absorbancy measurement×100) is 0.1 to 20, are mixed.SELECTED DRAWING: None

Description

  The present invention relates to a black tea beverage, and more particularly to a black tea beverage containing fruit juice together with a black tea extract.

  In addition to the so-called straight tea, various ways of drinking tea are known. For example, by adding milk or fruit juice, the method of drinking so that the flavor of tea and the flavor derived from milk or juice can be felt is popular. In addition, in order to make it easier for consumers to enjoy these drinks, container-packed tea drinks in which sealed tea containers are filled with tea drinks with milk or fruit juice in advance are widely sold (for example, Patent Documents 1 to 4). ).

Japanese Unexamined Patent Publication No. 07-067533 International Publication No. 2011/092974 Special table hei 10-503657 JP 2009-219393 A

  An object of this invention is to provide the novel technique which can raise the flavor of fruit juice, maintaining at least the flavor of black tea in the tea beverage containing fruit juice.

It is preferable for a tea beverage containing fruit juice that both the flavor of the juice and the flavor of black tea are sufficiently felt when it is drunk.
In order to enhance the flavor of the fruit juice, means such as increasing any one of the blending amount of the fruit juice, the blending amount of the fragrance, and the blending amount of the sour agent can be considered.
However, increasing the blending amount of fruit juice increases the production cost of black tea beverages and weakens the flavor of black tea. Moreover, when the compounding quantity of fruit juice is raised, the deterioration durability of the drink by deterioration of fruit juice may fall.
In addition, increasing the amount of flavor added tends to make the flavor of tea beverages unnatural, and the added flavor may cause deterioration odors. In some cases, this may occur.
Moreover, when the compounding quantity of a sour agent is increased, the flavor of a black tea beverage tends to be unnatural, and the flavor of black tea is weakened.

  As a result of earnest research, the present inventor has found that the flavor of fruit juice can be enhanced while maintaining the flavor derived from black tea by adding a predetermined sugar liquid roasted product to the black tea beverage in a specific range of content, The present invention has been completed.

The gist of the present invention is as follows.
[1] A juice flavor enhancing method for enhancing the flavor of a fruit juice felt when a tea beverage containing fruit juice is drunk,
Tea extract,
Fruit juice,
A sugar having a content of 0.01 to 1.2% by weight relative to the whole beverage and having a color value (= 610 nm absorbance of sample / weight% concentration of sample subjected to absorbance measurement × 100) of 0.1 to 20 A method for enhancing a fruit juice flavor, comprising blending a liquid roasted product.
[2] The juice flavor enhancing method according to [1], wherein the sugar liquid roasted product includes a sugar roasted product and / or a glucose roasted product.
[3] The fruit juice flavor enhancing method according to [1] or [2], wherein the content of polyphenol in the black tea beverage is 1 to 40 mg / 100 ml.
[4] The fruit juice flavor enhancing method according to any one of [1] to [3], wherein the sugar content of the black tea beverage is 5 to 15.
[5] The fruit juice flavor enhancing method according to any one of [1] to [4], wherein the acidity of the black tea beverage is 0.05 to 0.20%.
[6] The juice flavor enhancing method according to any one of [1] to [5], wherein the tea beverage has a pH of 3.0 to 4.0.
[7] From [1], wherein the fruit juice is a fruit juice derived from a fruit selected from one or more from the group consisting of apples, peaches, strawberries, pears, pears, apricots, plums, cherries, ume, and prunes [6] The juice flavor enhancing method according to any one of [6].
[8] The juice flavor enhancing method according to any one of [1] to [7], wherein a juice rate in the black tea beverage is 0.01 to 10%.
[9] The juice flavor enhancing method according to any one of [1] to [8], wherein the black tea beverage is a packaged black tea beverage.
[10] Black tea extract, fruit juice, and color value of 0.01 to 1.2% by weight based on the whole beverage (= 610% absorbance of sample / weight% concentration of sample subjected to absorbance measurement × 100 The tea beverage containing fruit juice containing the sugar liquid roasted product whose 0.1) is 0.1-20.
[11] The tea beverage according to [10], wherein the sugar liquid roasted product includes a sugar roasted product and / or a glucose roasted product.
[12] The black tea beverage according to [10] or [11], wherein the content of polyphenol in the black tea beverage is 1 to 40 mg / 100 ml.
[13] The black tea beverage according to any one of [10] to [12], wherein the sugar content of the black tea beverage is 5-15.
[14] The black tea beverage according to any one of [10] to [13], wherein the black tea has an acidity of 0.05 to 0.20%.
[15] The black tea beverage according to any one of [10] to [14], wherein the black tea beverage has a pH of 3.0 to 4.0.
[16] The fruit juice is a fruit juice derived from a fruit selected from one or more kinds selected from the group consisting of apples, peaches, strawberries, pears, pears, apricots, plums, cherries, ume, and prunes. ] To the tea drink according to any one of [15].
[17] The black tea beverage according to any one of [10] to [16], wherein a fruit juice ratio in the black tea beverage is 0.01 to 10%.
[18] The black tea beverage according to any one of [10] to [17], wherein the black tea beverage is a packaged black tea beverage.

  ADVANTAGE OF THE INVENTION According to this invention, the novel technique which can improve the flavor of fruit juice, maintaining at least the flavor of black tea in the tea beverage containing fruit juice can be provided.

Hereinafter, one embodiment of the present invention will be described in detail.
The black tea beverage according to the present embodiment was subjected to color extraction (= 610 nm absorbance / absorbance measurement of the sample), which is a content of 0.01 to 1.2% by weight with respect to the black tea extract, fruit juice, and the whole beverage. It contains a sugar liquid roasted product (hereinafter simply referred to as a sugar liquid shallow roasted product) having a weight% concentration of the sample × 100) of 0.1-20.

In this specification, a black tea drink means the drink which has the tea flavor which mix | blended the extract from black tea leaves.
The tea leaves that can be used as a raw material are not particularly limited, and examples include tea leaves made from Chinese leaves of Camellia sinensis (var. Sinensis), Assam seeds (var. Assamica), or hybrids thereof through a fermentation process. It is done. Further, the tea season, the shape of tea leaves, the production area, the variety, the grade, the fermentation conditions, and the like are not particularly limited and can be appropriately set by those skilled in the art.
Moreover, in this specification, a black tea extract means an extract obtained by subjecting black tea leaves to an extraction process. Examples of the black tea extract include, but are not limited to, the black tea extract itself and processed products thereof (for example, black tea extract obtained by concentrating or pulverizing black tea leaf extract).
In the black tea beverage according to the present embodiment, the ratio of the black tea extract is not particularly limited, and can be appropriately set by those skilled in the art. On the other hand, in this embodiment, it is preferable from the viewpoint of natural black tea flavor and liquid color that the content of polyphenol in the black tea beverage is 1 to 40 mg / 100 ml, and further 1 to 20 mg / 100 ml. It is more preferable that Therefore, the ratio of the black tea extract in this embodiment can be set in consideration of the content of the polyphenol and the like.

  In addition, content of the polyphenol in a black tea drink can be specified, for example by the iron tartrate reagent method.

  In this specification, fruit juice means the liquid component obtained when fruit is squeezed. Juice refers to the operation of squeezing and separating liquid components from fruits. For example, fruit juice can be obtained by crushing fruit into a suitable size and squeezing the crushed material. In this embodiment, the fruit juice is not particularly limited, and is a straight fruit juice that has not been subjected to processing such as concentration or dilution, and a concentrated fruit juice obtained by removing moisture from the fruit juice by a heating concentration method, a freezing concentration method, or the like to increase the concentration. And concentrated fruit juice diluted with water or the like (for example, concentrated reduced fruit juice diluted to a concentration equivalent to straight fruit juice in calculation).

In this embodiment, the kind of fruit from which the fruit juice contained in the tea beverage is derived is not particularly limited, and a person skilled in the art appropriately selects one or more kinds of fruit and adds the fruit juice of the fruit. Good.
Specific fruits include citrus fruits such as oranges, tangerines, grapefruits, lemons and bergamot, peaches, apples, strawberries, pears, pears, apricots, plums, cherries, cherries, umes, prunes, grapes, mangos , Cassis, kiwi, acerola, banana, blueberry, melon, guava, pineapple, papaya, lychee, etc. In the tea beverage of this embodiment, for example, one or more of these fruit juices Can be contained. Here, since the flavor of the fruit juice can be particularly enhanced by adding the shallow roasted product of the sugar solution according to the present embodiment, the fruit juice of the Rosaceae is preferable, for example, apple, peach, strawberry, pear, pear, apricot, plum Fruit juice selected from the group consisting of cherries, cherries, ume, and prunes can be contained, more preferably apple juice.

The content of the fruit juice in the black tea beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art. For example, the fruit juice ratio in the black tea beverage is preferably 0.01 to 10%. When the fruit juice ratio is 0.01% or more, it is possible to feel the fruit juice flavor more strongly than in the case where it is less than 0.01%. Moreover, since the fruit juice rate is 10% or less, the flavor of the fruit juice can be sufficiently felt as compared with the case where it is higher than 10%, and the flavor of black tea can be more strongly felt.
Here, the fruit juice ratio is obtained by squeezing the edible portion of the fruit, and the sugar content (Brix value) or acidity of the squeezed juice (straight fruit juice) that has not been processed such as concentration is 100%. , Relative concentration. In the present specification, the sugar content refers to the reading of a refractometer for sugar at a sample temperature (liquid temperature) of 20 ° C. based on the JAS standard. The sugar content can be measured using a known method and apparatus. Moreover, acidity can be represented by the gram number (anhydrous citric acid g / 100g) at the time of converting the amount of organic acids contained in 100g into a citric acid. The acidity can also be measured by a method defined by the acidity measurement method of JAS standard, specifically, a neutralization titration method (quantitative equation) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution.
Whether the fruit juice ratio is calculated based on sugar or acidity is determined for each type of fruit based on the JAS standard. Moreover, when converting the juice rate of fruit juice based on the sugar content of JAS specification, it calculates except sugar content, such as saccharide added to fruit juice, and honey.
For example, apples can be calculated based on the sugar content (Bx10 °), and when 0.02% by weight of apple concentrated fruit juice with a sugar content of Bx50 ° is blended in a tea beverage, Can be obtained.

The black tea beverage of this embodiment is roasted with a black tea extract and fruit juice, the color value (= 610 nm absorbance of the sample / weight% concentration of the sample subjected to absorbance measurement × 100) is 0.1-20. Contains sugar liquid (sugar liquid roasted product). The sugar liquid roasted product can be obtained by roasting an aqueous solution of a sugar (for example, a monosaccharide, an oligosaccharide, a polysaccharide, or a reduced product thereof described later).
Moreover, from a viewpoint of the favorable flavor and liquid color of black tea, what has a color value of 1-10 among the said sugar-liquid shallow roasted products is more preferable.
Here, the color value of the sugar liquid roasted product in the present invention can be measured by the following method.
A 10% by weight aqueous solution of a sugar solution roasted product or a reduced product thereof is prepared, and the absorbance at a wavelength of 610 nm is measured. However, when the measured value of the absorbance is not 0.01 to 1, if it is less than 0.01, a 20% by weight aqueous solution is prepared, and if it is greater than 1, a 1% by weight aqueous solution is prepared and measured. If the measured value is still not 0.01 to 1, it is concentrated or diluted as appropriate and used for the measurement. The color value is calculated by dividing the absorbance at 610 nm wavelength by the weight% concentration of the sample subjected to the measurement and multiplying by 100. Note that a cell having an optical path length of 10 mm is used for the measurement. Absorbance can be measured with a spectrophotometer, for example.

The kind of saccharide used for the roasting treatment is not particularly limited, and can be appropriately set by those skilled in the art. For example, it may be any of monosaccharides, oligosaccharides (sugars bound with 2 to 10 monosaccharides), polysaccharides (sugars bound with 11 or more monosaccharides), and reduced products thereof. By subjecting an aqueous solution containing one or more of the saccharides to which it belongs to a roasting treatment, a shallow baked saccharide product can be obtained.
Examples of monosaccharides include glucose, galactose, mannose, ribose, arabinose, xylose, lyxose, erythrose, fructose, psicose, sorbose, tagatose, xylulose, ribulose and the like.
Examples of the oligosaccharide include maltose, cellobiose, trehalose, gentiobiose, isomaltose, nigerose, sophorose, cordobiose, sucrose, tulanose, lactose, xylobiose, malto-oligosaccharide, isomaltoligosaccharide, xylooligosaccharide, fructooligosaccharide, cyclodextrin, etc. It is done.
Examples of the polysaccharide include starch, dextrin, pullulan, dextran, arabinoxylan, pectin, inulin, galactan, mannan, indigestible dextrin, polydextrose and the like.

The heating conditions in the roasting treatment and the apparatus to be used are not particularly limited, and can be appropriately set by those skilled in the art. Moreover, as the sugar liquid shallow roasted product according to the present embodiment, a commercially available product that satisfies the above range of 0.1 to 20 in terms of color value can also be used.
Here, from the viewpoint of further enhancing the flavor of the fruit juice, in the black tea beverage of the present embodiment, for example, an aqueous solution of glucose called roasted sugar or syrup, which is called roasted sugar, etc. The roasted product is preferably contained as a sugar solution shallow roasted product.

  In the present embodiment, the sugar liquid shallow roast is preferably contained in an amount of 0.01 to 1.2% by weight, more preferably 0.1 to 1.0% by weight, per black tea beverage. When content is less than 0.01 weight%, the effect which raises the flavor of fruit juice compared with the case where it exists in the range is not enough. Moreover, when it contains more than 1.2 weight%, the flavor of the fruit juice felt compared with the case where it exists in the range will fall on the contrary.

The black tea beverage of the present embodiment may contain other components as long as the object of the present invention can be achieved in addition to the black tea extract, fruit juice, and sugar liquid shallow roast, and is not particularly limited. Specific examples of the other components include sweeteners, fragrances, pigment components, pH adjusters, antioxidants, preservatives, seasonings, acidulants, vitamins, amino acids and the like.
Moreover, the aspect of the black tea drink of this embodiment is not specifically limited, For example, the effervescent drink into which carbon dioxide gas was injected, the alcoholic drink to which alcohol was added, etc. may be sufficient.
Here, the sugar content in the black tea beverage is preferably 5 to 15, for example, from the viewpoint of preference as a black tea beverage, and more preferably 7 to 13.
Moreover, it is preferable that the acidity in the black tea beverage is 0.05 to 0.20%, for example, because the tea flavor is more strongly felt, and further 0.05 to 0.11% is felt for the black tea flavor. Moreover, the fruit juice flavor may be felt more fully.
The sugar content and acidity can be measured by the methods described above. The sugar content can be adjusted by adjusting the addition amount of sweeteners and the like, and the acidity can be adjusted by the kind and content of fruit juice, the kind and addition amount of acidulant, and the like.
Moreover, although pH in a black tea drink is not specifically limited, It is preferable from a viewpoint of making fruit juice flavor feel stronger, for example that it is 3.0-4.0, 3.0-3.9 are more preferable, 3 0.0 to 3.8 is even more preferred. The pH of the black tea beverage can be measured with a commercially available pH meter, and can be adjusted using a pH adjuster, a sour agent, or the like.

The beverage of the present embodiment can be produced, for example, by mixing black tea extract, fruit juice, and sugar liquid shallow roast. The conditions and apparatus for mixing these are not particularly limited, and may be added and mixed at the same time, or may be added and mixed as needed.
Moreover, in this embodiment, a black tea drink can be enclosed, for example in a container, and it can be set as a black tea drink with a container.
There are no particular limitations on the method for sealing the container, and for example, it can be carried out according to a conventional method. A well-known thing can also be selected suitably and used for a container, A raw material, a shape, etc. are not specifically limited. Specific examples of the container include a transparent or translucent bottle, a transparent or translucent plastic container of a plastic bottle (for example, PET bottle), a metal can such as a steel can and an aluminum can, and the like.

As described above, in the tea beverage containing the fruit juice of the present embodiment, by containing the shallow roasted sugar with a content of 0.01 to 1.2% by weight, at least maintaining (maintaining or enhancing) the flavor of black tea, In addition, the flavor of the fruit juice can be enhanced.
Therefore, according to this embodiment, it is possible to provide a tea beverage that is superior in palatability.

  The following examples further illustrate the present invention, but the present invention is not limited thereto.

[Preparation of bottled tea beverage]
Black tea extract (Mitsui Norin Co., Ltd.), granulated sugar, apple concentrated juice, roasted sugar (Ikeda saccharification industry, color value: 3.3) or Mizuame (Ikeda saccharification company, color value: 6.9) The fragrances were blended in the proportions shown in Tables 1 and 2 below.
Each beverage obtained was sterilized by heating, and 280 mL of each beverage was hot-packed into PET bottles to give a container-packed black tea beverage of the example. Moreover, the container-packed black tea beverage of the comparative example was manufactured according to the procedure similar to an Example using the material similar to an Example in the ratio shown to following Table 1, 2. FIG. In Comparative Example 5, caramel color (manufactured by Amano Kogyo Co., Ltd., color value: 63) was used instead of roasted sugar or the like.
Tables 3 and 4 show the polyphenol content, sugar content, acidity, pH, and fruit juice ratio of each beverage.

[Sensory evaluation of tea flavor and fruit flavor]
About the tea beverage of an Example and a comparative example, sensory evaluation about the flavor of black tea and the flavor of apple juice was implemented.
Specifically, for the following five items, Comparative Example 1 was used as a control (the score of all the evaluation items of Comparative Example 1 was set to 4), the highest evaluation was 7 in relative evaluation, and the most evaluated Evaluation was made on a 7-point scale, with 1 being the lowest. For each item, the score is the average of the scores of 11 evaluation panels.

Strength of black tea feeling: An evaluation of whether the flavor of black tea is felt more than the control.
Good tea feeling: An evaluation of whether or not the felt tea flavor is preferable compared to the control.
Strength of apple feeling: An evaluation of whether the flavor of apple juice is felt more than the control.
Good apple feeling: It is an evaluation of whether the flavor of the apple juice felt is preferable compared to the control.
Comprehensive evaluation: The deliciousness of the tea beverage based on the comparison with the control was evaluated as a comprehensive evaluation.
The results are shown in Tables 5 and 6.

From Tables 5 and 6, in the black tea beverages of the examples, the result that the tea flavor is stronger and preferable is obtained, and the result that the apple juice flavor is felt stronger and preferable is also obtained. I can understand that.

Claims (18)

A fruit juice flavor enhancing method for enhancing the flavor of fruit juice felt when drinking the tea drink in a tea drink containing fruit juice,
Tea extract,
Fruit juice,
A sugar having a content of 0.01 to 1.2% by weight relative to the whole beverage and having a color value (= 610 nm absorbance of sample / weight% concentration of sample subjected to absorbance measurement × 100) of 0.1 to 20 A method for enhancing a fruit juice flavor, comprising blending a liquid roasted product.   The method for enhancing the flavor of fruit juice according to claim 1, wherein the sugar liquid roasted product includes a sugar roasted product and / or a glucose roasted product.   The fruit juice flavor enhancing method according to claim 1 or 2, wherein the content of polyphenol in the black tea beverage is 1 to 40 mg / 100 ml.   The fruit juice flavor enhancing method according to any one of claims 1 to 3, wherein the tea beverage has a sugar content of 5 to 15.   The juice flavor enhancing method according to any one of claims 1 to 4, wherein the acidity of the black tea beverage is 0.05 to 0.20%.   The fruit juice flavor enhancing method according to any one of claims 1 to 5, wherein the tea beverage has a pH of 3.0 to 4.0.   The fruit juice is fruit juice derived from a fruit selected from one or more kinds selected from the group consisting of apples, peaches, strawberries, pears, pears, apricots, plums, cherries, ume, and prunes. The fruit juice flavor enhancing method according to any one of the above.   The fruit juice flavor enhancing method according to any one of claims 1 to 7, wherein a fruit juice ratio in the black tea beverage is 0.01 to 10%.   The fruit juice flavor enhancing method according to any one of claims 1 to 8, wherein the black tea beverage is a packaged black tea beverage.   The tea extract, the fruit juice, and the color value of 0.01 to 1.2% by weight based on the whole beverage (= 610 nm absorbance of the sample / weight% concentration of the sample subjected to absorbance measurement × 100) are 0. A tea beverage containing fruit juice, containing a sugar liquor roast that is 1-20.   The tea beverage according to claim 10, wherein the sugar liquid roasted product includes a sugar roasted product and / or a glucose roasted product.   The black tea drink of Claim 10 or 11 whose polyphenol content in the said black tea drink is 1-40 mg / 100ml.   The black tea beverage according to any one of claims 10 to 12, wherein the black tea beverage has a sugar content of 5 to 15.   The black tea beverage according to any one of claims 10 to 13, wherein the acidity of the black tea beverage is 0.05 to 0.20%.   The black tea beverage according to any one of claims 10 to 14, wherein the black tea beverage has a pH of 3.0 to 4.0.   The fruit juice is a fruit juice derived from a fruit selected from one or more kinds selected from the group consisting of apples, peaches, strawberries, pears, pears, apricots, plums, cherries, ume, and prunes. A tea drink according to any one of.   The black tea beverage according to any one of claims 10 to 16, wherein a fruit juice ratio in the black tea beverage is 0.01 to 10%. The black tea beverage according to any one of claims 10 to 17, wherein the black tea beverage is a packaged black tea beverage.