JP2021065131A - Packed turbid tea beverage containing citrus fruit component, and production method thereof - Google Patents

Abstract

To provide a packed turbid tea beverage (RTD) obtaining higher evaluation in strength of flavor of tea, sharp aftertaste due to acidity, and strength of turbidity, that have tendency to be lost by heat sterilization, in comparison with a conventional packed turbid tea beverage (RTD).SOLUTION: A packed turbid tea beverage contains tea extract liquid and a citrus fruit component. In the packed turbid tea beverage, tea polyphenol is contained as much as 10.0-45.0 mg/100 mL, the content ratio (tea polyphenol/citric acid) of tea polyphenol to citric acid is 0.35-10.00, and the transmittance (T%) is 45.0-90.0% .SELECTED DRAWING: None

Description

The present invention relates to a packaged black tea beverage containing a black tea extract and a citrus fruit component, and more specifically, a packaged black tea beverage containing a black tea extract and a citrus fruit component and its production. Regarding the method.

The method of drinking sliced citrus fruits floating on black tea has been popular for a long time both in Japan and abroad, and it is a method of drinking fruit tea that is widely used not only in ordinary households but also in coffee shops.

Recently, however, the number of stores that offer such fruit tea in a take-out style (for example, juice stands) is increasing at railway stations and department stores, and is gaining widespread popularity, especially among women.

However, it is technically extremely difficult to reproduce such a way of drinking, that is, a beverage that industrially provides fruit tea with a texture similar to that of sliced fruit floating on black tea, that is, a packaged black tea beverage (RTD). Met.
There are several reasons for this, and one of them is that the packaged black tea beverage (RTD) as an industrial product is legally required to be heat sterilized because it is supposed to be stored for a certain period of time. Since such heat sterilization treatment causes heat deterioration and deterioration over time, it can be mentioned that the drinks are not similar to those provided in ordinary homes and stores (juice stands).

In order to solve such problems, companies that industrially provide packaged black tea beverages (RTDs) use auxiliary materials such as spices to perform heat sterilization, which is legally required. , I have tried to provide something similar to what is offered at ordinary homes and stores (juice stands). As a result, changes in quality due to heat sterilization can be controlled to a certain extent, but by using auxiliary materials such as fragrances that are never used in ordinary households, etc., what is provided in ordinary households, etc. It was still similar but not similar.

By the way, attempts to reproduce fruit tea as an industrially packaged black tea beverage (RTD) have been made in various forms so far.
For example, Patent Document 1 discloses an apple-flavored food composition that imparts an apple-like acidity and an apple flavor capable of improving the sharpness of the aftertaste even when the fruit juice content is less than 10 wt%. ..

Patent Document 2 describes a packaged black tea beverage containing 10 to 90% by mass of fruit juice, which contains 10 ppm to 24 ppm of theogallin and the ratio of theogallin content to potassium content (theogallin / K). A packaged black tea beverage containing fruit juice is disclosed, wherein the value is 0.015 to 0.100.

Patent Document 3 describes a packaged black tea beverage containing 0.001 to 0.005% by mass of caffeine and containing a sweetener and fruit juice, and has an acidity in the range of 0.02 to 0.08%. Disclosed is a packaged black tea beverage characterized in that the sweetness and spiciness represented by the sugar content and the acidity in the above range are in the range of 1.50 to 2.50.

Patent Document 4 describes a packaged non-alcoholic fruit juice-containing black tea beverage containing one or more types of fruit juice selected from the group consisting of muscat, peach, orange, bergamot, and apple, and having a Brix value of 0.4 to. It is 5.0, the amount of black tea-derived polyphenols is 10 to 400 ppm, the amount of fruit juice-derived polyphenols is 0.6 to 150 ppm, no sweetener is added, and the caffeine content is 100 ppm or less. A packaged non-alcoholic fruit juice-containing black tea beverage is disclosed.

Japanese Unexamined Patent Publication No. 2011-152095 Japanese Unexamined Patent Publication No. 2011-155892 Japanese Unexamined Patent Publication No. 2011-155891 Japanese Patent No. 5978466

The present invention aims to provide citrus fruit tea provided at a juice stand or the like in the form of a packaged black tea beverage (RTD). More specifically, the strength of the flavor of black tea, the sharpness of the aftertaste due to the acidity, and the strength of the turbidity, which tend to be lost by heat sterilization, are compared with the conventional packaged black tea beverage (RTD). The primary purpose is to provide a highly acclaimed packaged black tea beverage (RTD).

Further, among those that have been highly evaluated for the strength of the flavor of black tea, the sharpness of the aftertaste due to the acidity, and the strength of turbidity, the present invention further suppresses precipitation after warm storage, suppresses discoloration of liquid color, and suppresses discoloration of black tea. A second object is to provide a packaged black tea beverage (RTD) having excellent flavor retention.

The present invention is a packaged black tea beverage containing a black tea extract and a citrus fruit component, containing 10.0 to 45.0 mg / 100 mL of black tea polyphenols, and the content ratio of black tea polyphenols to citric acid ( We propose a black tea beverage in a package, characterized in that black tea polyphenols / citric acid) is 0.35 to 10.00 and the permeability (T%) is 45.0 to 90.0%.

The present invention is also a method for producing a black tea beverage in a package containing a black tea liquid component and a fruit component, wherein the content of black tea polyphenols is adjusted to 10.0 to 45.0 mg / 100 mL with respect to citric acid. The content ratio of black tea polyphenols (black tea polyphenols / citric acid) is adjusted to 0.35 to 10.00, and the permeability (T%) is adjusted to 45.0 to 90.0%. We propose a method for producing black tea beverages that are packed in containers.

The present invention is also a method for improving the sharpness of the aftertaste by the acidity of a black tea beverage containing a black tea liquid component and a fruit component, and the content of black tea polyphenols is adjusted to 10.0 to 45.0 mg / 100 mL. Then, the content ratio of black tea polyphenols to black tea (black tea polyphenols / citric acid) should be adjusted to 0.35 to 10.00, and the permeability (T%) should be adjusted to 45.0 to 90.0%. We propose a method for improving the sharpness of the aftertaste by the acidity of black tea beverages that are packed in containers.

According to the present invention, a container in which the top black tea feeling, aftertaste and texture strength, which tend to be lost by heat sterilization treatment, are highly evaluated as compared with the conventional packaged black tea beverage (RTD). It has become possible to provide packed black tea beverages (RTD), and even though it is a packaged black tea beverage (RTD), you can feel the fruit tea-likeness provided at juice stands, etc. RTD) can be provided.

Hereinafter, an example of the embodiment of the present invention will be described. However, the technical scope of the present invention is not limited to one example of the following embodiments.

<Contained black tea beverage>
The packaged black tea beverage of the present invention contains at least a black tea liquid component and a fruit component, and the content liquid (hereinafter, also referred to as a beverage liquid) filled in the container has turbidity.
Here, the packaged black tea beverage refers to a beverage that has been packaged and heat-sterilized as required by laws and regulations.
Further, in the present invention, the “turbidity” of the container-filled black tea beverage means that the content liquid is turbid and not transparent. Specifically, when the content liquid after filling the container is used as a reference, pure water is used as a reference. The value when the transmittance (T%) at 660 nm is measured is 90% or less.

The packaged black tea beverage of the present invention is an industrial product that can be distributed on the market, and a storage period of a certain period (so-called best-by date) is guaranteed. Therefore, the packaged black tea beverage of the present invention has technically and industrially different properties from the beverage prepared at home, restaurants, etc. and immediately consumed (for example, "Latest Soft Drinks". , Supervised by Japan Soft Drink Association, Korin, 2003).
In addition, for packaged black tea beverages, it is necessary to write the product name on the packaging material such as containers and labels as required by laws and regulations. The product name of the packaged black tea beverage of the present invention is not particularly limited. However, since it contains at least a black tea liquid component and a fruit component, it may be a black tea beverage, a fruit juice beverage, a fruit juice-containing beverage, a soft drink, or the like.
In addition, the packaged black tea beverage of the present invention is preferably in a mode (so-called single strength) in which it can be drunk as it is without being diluted after opening the cap.

(Black tea liquid component)
In the present invention, the black tea liquid component means a liquid component containing a component derived from black tea leaves. For example, a liquid obtained by extracting black tea leaves (black tea leaf extract) or a black tea leaf extract is concentrated. The obtained concentrate (black tea leaf concentrate), the dried product obtained by drying the black tea leaf extract (black tea leaf dried product), and the dried product obtained by drying the black tea leaf concentrate (black tea leaf concentrated dried product). ), Etc., and one or more of these may be used as necessary.
Further, in preparing these, various known techniques such as solid-liquid separation, activated carbon treatment, enzyme treatment and the like may be appropriately selected and carried out.
The packaged black tea beverage of the present invention does not exclude the use of food additives (flavors) that impart a part of aroma and taste to foods. However, due to the recent tendency of consumers to avoid additives, it is preferable not to use such food additives (flavors).

As the above-mentioned black tea leaves, black tea leaves generally used in black tea beverages, that is, black tea leaves obtained by fermenting raw black tea leaves and, if necessary, making tea can be used.
The tea season, production area, variety, grade, fermentation conditions, etc. of black tea leaves are not particularly limited. For example, it may be a Chinese variety (var. Siennesis), an Assam variety (var. Assamica), or a blend of two or more types of tea leaves.

Whether or not the packaged black tea beverage contains a black tea liquid component can be determined by the product name, raw material name, and other items described on the packaging material such as the container and the label. Such matters can be replaced not only with the information described in the product but also with books, newspapers, Internet information and the like.
In addition to these, it can also be determined whether various components normally contained in black tea liquid, for example, theaflavin, thearubigin, tannin, etc., can be detected by analysis or the like.
Since ordinary black tea liquor contains theaflavin, thearubigin, proanthocyanidin polymer, theanine and caffeine, it can be determined more reliably by determining whether or not these components are contained. All of the packaged black tea beverages prepared in the examples described later contained these components.

(Citrus fruit ingredient)
In the present invention, the citrus fruit component means a component derived from the citrus fruit, and examples thereof include blending a part or all of a processed product such as extraction, squeezing, and crushing of the citrus fruit. (Hereinafter, these are also collectively referred to as "citrus fruit extract").
In addition, the citrus fruit extract which has been concentrated or dried (citrus fruit concentrate, dried citrus fruit) may be used in place of the citrus fruit extract or in combination with the citrus fruit extract. Both correspond to the "citrus fruit component" in the present invention.

The citrus fruit extract or citrus fruit concentrate may be either liquid or solid, and both may be used in combination.
The citrus fruit from which the citrus fruit extract or the like is derived can be any of fruits and vegetables, frozen fruits and vegetables, dried fruits and vegetables, or a combination thereof. Particularly preferably, it is a component obtained by extracting, squeezing or crushing fruits and vegetables, which are frozen fruits and vegetables and have not been heat-treated at 40 ° C. or higher. It may be a solid such as, or a liquid such as fruit juice. However, heating by heat sterilization performed when packing in a container is not included in the heat treatment.

The citrus fruit species related to the citrus fruit component are not particularly limited as long as the conditions for defining the packaged black tea beverage of the present invention are satisfied. For example, examples of the citrus fruit species include orange, tangerine, grapefruit, lemon, bergamot, and Hyuganatsu. It may be one of these or a combination of two or more of them.

Whether or not the packaged black tea beverage contains citrus fruit components can be determined by the product name, raw material name, and other items described on the packaging material such as the container and the label. Such matters can be replaced not only with the information described in the product but also with books, newspapers, Internet information and the like.
In addition to these, if a component that can be specifically analyzed for citrus fruits can be detected, or if its content is characteristic, it may be possible to make a judgment based on this.

(Black tea polyphenols)
The packaged black tea beverage of the present invention is characterized in that the content of black tea polyphenol is 10.0 to 45.0 mg / 100 mL, and within this range, the strength of the flavor of black tea in the packaged black tea beverage. Is good. From this point of view, 12.0 mg / 100 mL or more, particularly 16.0 mg / 100 mL or more, and further preferably 20.0 mg / 100 mL or more are preferable. Further, for the same reason, it is preferably 42.0 mg / 100 mL or less, particularly preferably 38.0 mg / 100 mL or less, and further preferably 35.0 mg / 100 mL or less.
In the packaged black tea beverage of the present invention, the content of black tea polyphenols is selected from the amount of black tea liquid components, that is, the group consisting of black tea leaf extract, black tea leaf concentrate, black tea leaf dried product, and black tea leaf concentrated dried product. It can be adjusted by selecting one type or two or more types and adjusting the usage ratio of each as appropriate. Further, in preparing one or more kinds selected from the group consisting of black tea leaf extract, black tea leaf concentrate, dried black tea leaf, and black tea leaf concentrated dried product, various known techniques such as solid-liquid separation and activated carbon are used. The tannin content can also be adjusted by appropriately selecting one type or two or more types such as treatment and enzyme treatment and adjusting the respective conditions. Furthermore, the tannin content can also be adjusted by adjusting the amount in combination with a commercially available tannin preparation.
The content of black tea polyphenols in the present invention is a value obtained by subtracting the total content of eight catechins from the content of condensed tannin (also simply referred to as "tannin") contained in fermented tea.

Tannin is the amount of condensed tannin contained in fermented tea, and its content can be measured by the iron tartrate method (Tea Industry Research Report 71 (1990) 43-74).
The eight types of catechins are a general term for eight types of catechins contained in fermented tea: catechin, epicatechin, galocatechin, epigallocatechin, catechin gallate, epicatechin gallate, galocatechin gallate, and epigallocatechin gallate. , Its content can be calculated using a high speed liquid chromatography (HPLC) apparatus.

(Tannin content)
In the packaged black tea beverage of the present invention, the tannin content is preferably 10.0 mg / 100 mL to 60.0 mg / 100 mL. This is because the astringency of black tea is improved within this range. From this point of view, the tannin content of the packaged black tea beverage of the present invention is preferably 10.0 mg / 100 mL or more, particularly 15.0 mg / 100 mL or more, and more particularly 20.0 mg / 100 mL or more. preferable. On the other hand, it is preferably 60.0 mg / 100 mL or less, more preferably 50.0 mg / 100 mL or less, and more preferably 40.0 mg / 100 mL or less.

The tannin content is selected from the amount of black tea liquid components, that is, one or more selected from the group consisting of black tea leaf extract, black tea leaf concentrate, black tea leaf dried product, and black tea leaf concentrated dried product, and each of them is selected. It can be adjusted by appropriately adjusting the usage ratio. Further, in preparing one or more kinds selected from the group consisting of black tea leaf extract, black tea leaf concentrate, dried black tea leaf, and black tea leaf concentrated dried product, various known techniques such as solid-liquid separation and activated carbon are used. The tannin content can also be adjusted by appropriately selecting one type or two or more types such as treatment and enzyme treatment and adjusting the respective conditions. Furthermore, the tannin content can also be adjusted by adjusting the amount in combination with a commercially available tannin preparation.

Tannin is not a single component name, but a water-soluble compound contained in plants that reacts with proteins, alkaloids, and metal ions to form a sparingly soluble salt, and is contained in polyphenols. It is a general term for ingredients.
The tannin content in the present invention is the amount of condensed tannin contained in fermented tea, and can be measured by the iron tartrate method (Tea Industry Research Report 71 (1990) 43-74).

(citric acid)
The content of citric acid in the packaged black tea beverage of the present invention is preferably 2.0 mg / 100 mL to 80.0 mg / 100 mL, and when the citric acid content is in this range, the packaged black tea beverage can be used. This is because the strength of the acidity can be felt well. From this point of view, it is more preferably 2.8 mg / 100 mL or more or 75.0 mg / 100 mL or less, and among them. It is more preferably 5.0 mg / 100 mL or more or 70.0 mg / 100 mL or less, and particularly preferably 8.9 mg / 100 mL or more or 15.6 mg / 100 mL or less.

(Black tea polyphenols / citric acid)
The packaged black tea beverage of the present invention is characterized in that the content ratio of black tea polyphenols to citric acid (black tea polyphenols / citric acid) is 0.35 to 10.00. This is because the sharpness of the aftertaste due to the acidity derived from citrus fruits is improved in the packaged black tea beverage. From this point of view, it is preferably 0.50 or more, more preferably 0.80 or more, and further preferably 1.00 or more. Further, for the same reason, it is preferably 8.00 or less, more preferably 6.00 or less, and further preferably 4.00 or less.
The content ratio of black tea polyphenols to citric acid (black tea polyphenols / citric acid) in the packaged black tea beverage of the present invention can be carried out by using the above-mentioned method for adjusting the amount of polyphenols and the method for adjusting citric acid in combination.

(Transmittance (T%))
The packaged black tea beverage of the present invention is characterized by having a transmittance (T%) of 45.0% to 90.0%. This is because the strength of the turbidity is improved within this range, and the texture of the tongue when swallowed is enhanced, which also contributes to the improvement of the sense of concentration.
From this point of view, the transmittance (T%) of the packaged black tea beverage of the present invention is preferably 50.0% or more, preferably 55.0% or more, and more preferably 58.0% or less. It is more preferable to have it. For the same reason, it is preferably 88.0% or less, more preferably 85.0% or less, and further preferably 80.0% or less.

In the packaged black tea beverage of the present invention, the permeability (T%) is the extraction condition, blending amount, filtration condition of black tea leaves and citrus fruits, the amount of black tea leaf powder added at the time of blending, and the addition of citrus fruit crushed product. It can be adjusted by the amount, the amount of turbid citrus juice added, and the like. Above all, from the viewpoint of effectively suppressing the occurrence of precipitation during warm storage, it is preferable to adjust by extracting black tea leaves and citrus fruits together. By extracting black tea leaves and citrus fruits together, it is possible to enhance the flavor of citrus fruits while causing turbidity, and in particular, it can be adjusted by the mixing ratio of black tea leaves and citrus fruits, extraction conditions, and filtration conditions. Most preferably, it is adjusted by using the tannin content and the citric acid content at the time of extraction as indexes.

(Particle size)
The packaged black tea beverage of the present invention preferably contains 30.0 to 80.0% of particles in the particle size range of 10 μm to 100 μm on a volume basis with respect to the total particles. This is because the occurrence of precipitation is suppressed even when the product is stored under heating within this range.
From this point of view, it is more preferably 40.0% or more or 75.0% or less, and particularly preferably 45.0% or more or 70.0% or less.
In the packaged black tea beverage of the present invention, the particle size, particularly the ratio of the particle size of 10 μm to 100 μm, can be adjusted by the extraction conditions, the cooling temperature after extraction, the filtration conditions and the like. When the extraction conditions are strengthened, the cooling temperature is lowered, or the filtration conditions are weakened, the number of particles having a particle size of 10 to 100 μm tends to increase.

As a method for measuring the particle size, it can be measured by a laser diffraction type particle size distribution measuring device or the like, and examples thereof include a method of measuring by SHIMADZU SALD-2300 (manufactured by Shimadzu Corporation). In the present invention, SHIMADZU SALD-2300 (manufactured by Shimadzu Corporation, WingSALDII, Version 3.1.1) is used for the particle size and the following integrated particle size (D10, D50 and D90), and the refractive index is 1. The numerical value measured in 65-0.02i was adopted.

Further, the packaged black tea in the present invention preferably has a 10% integrated particle size (D10) of 10 to 60 μm on a volume basis, more preferably 20 μm or more or 50 μm or less, and among them, 30 μm or more or It is particularly preferably 40 μm or less.
The 50% integrated particle size (D50) is preferably 60 to 120 μm, more preferably 70 μm or more or 110 μm or less, and particularly preferably 80 μm or more or 100 μm or less.
The 90% integrated particle size (D90) is preferably 160 to 220 μm, more preferably 170 μm or more or 210 μm or less, and particularly preferably 180 μm or more or 200 μm or less.

In the packaged black tea beverage of the present invention, D10, D50 and D90 are black tea leaf extraction conditions, citrus fruit blending ratios, extraction conditions and post-extraction filtration conditions, or black tea leaf powder and citrus fruits at the time of preparation. It can be adjusted by adding a crushed product or the like, but it is preferably adjusted according to the extraction conditions, cooling conditions, and filtration conditions when black tea leaves and citrus fruits are extracted together. By extracting the black tea leaves and the citrus fruits together, it is possible to enhance the flavor of the citrus fruits while causing turbidity. When the extraction conditions are strengthened, the cooling temperature is lowered, or the filtration conditions are weakened, the values of D10, D50 and D90 tend to increase.

(PH)
When the pH of the packaged black tea beverage of the present invention is 4.0 or more and less than 7.0, the original flavor of black tea is felt in the lingering finish, which is preferable.
From this point of view, the pH of the packaged black tea beverage of the present invention is preferably 4.0 or more, more preferably 4.3 or more, still more preferably 4.5 or more, and on the other hand, less than 7.0. It is preferably 6.5 or less, and more preferably 6.0 or less.
The pH of a packaged black tea beverage can be measured by using a commercially available pH meter.
As a means for adjusting the pH of the packaged black tea beverage within the above range, the amount of fruit juice used or the amount of pH adjusting agent used may be adjusted. However, the method is not limited to this method.

(Tannin / Epimer catechins)
When the ratio of the tannin content (tannin / epi-catechin) to the epi-catechin amount (tannin / epi-catechin) in the packaged black tea beverage of the present invention is 8.6 to 30.0, the flavor of black tea is felt but the flavor of fruit is felt. It is preferable because it does not impair.
From this point of view, the ratio (tannin / epi-catechin) of the packaged black tea beverage of the present invention is preferably 8.6 or more, particularly 10.0 or more, and further 12.0 or more. preferable. On the other hand, it is preferably 30.0 or less, more preferably 25.0 or less, and even more preferably 20.0 or less.
As a means for adjusting the ratio of the tannin content (tannin / epi-catechin) to the epi-catechin amount within the above range, the type of tea leaves or the extraction conditions may be adjusted. However, the method is not limited to this method.

In the present invention, epigallocatechins are a general term for epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), and epigallocatechin gallate (EGCg).
The amount of epi-catechin can be measured by a known method such as a calibration curve method using a high performance liquid chromatogram (HPLC) or the like.
It is known that the amount of epi-catechins gradually changes to non-epi-catechins, that is, catechin, catechin gallate, galocatechin, and galocatechin gallate, respectively, when heated. Therefore, the amount of epi-catechins can be appropriately adjusted by managing the heat history in various heating steps such as raw material preparation, beverage preparation, and sterilization step. However, the method is not limited to this method.

(Amount of epimer catechins)
In the packaged black tea beverage of the present invention, the amount of epimeric catechins is preferably 0.1 mg / 100 mL to 8.0 mg / 100 mL.
When the amount of epi-catechins is 0.1 mg / 100 mL to 8.0 mg / 100 mL, the occurrence of precipitation during storage can be suppressed, which is preferable.
From this point of view, the amount of epimeric catechins in the packaged black tea beverage of the present invention is preferably 0.1 mg / 100 mL or more, particularly 0.3 mg / 100 mL or more, and among them 0.7 mg / 100 mL or more. Is even more preferable. On the other hand, it is preferably 8.0 mg / 100 mL or less, more preferably 5.0 mg / 100 mL or less, and more preferably 3.5 mg / 100 mL or less.

(Monosaccharide / disaccharide)
In the packaged black tea beverage of the present invention, the ratio of the monosaccharide content to the disaccharide content (monosaccharide / disaccharide) is preferably 0.1 to 5.0.
This range contributes to the improvement of the retention of the liquid color and the flavor of black tea after warm storage. From this point of view, (monosaccharide / disaccharide) is more preferably 0.4 or more or 4.0 or less, particularly preferably 0.5 or more or 3.0 or less, and particularly preferably 0. Most preferably, it is 6 or more or 1.0 or less.
As a method for adjusting (monosaccharide / disaccharide), the content of monosaccharide and / or disaccharide may be adjusted. For example, a method of adding monosaccharide or disaccharide can be mentioned, and high performance liquid chromatography can be mentioned. It can be measured by a calibration beam method or the like using gram (HPLC) or the like.
In the present invention, "monosaccharide" refers to glucose and fructose, the monosaccharide content is the total content of these, and "disaccharide" refers to sucrose, maltose and cellobiose, and the disaccharide content is These are the total contents.

(Gallic acid)
It is known that fermentation and roasting of tea leaves reduce polyphenols such as catechins contained in tea leaves, and some of them become gallic acid. In particular, in the packaged black tea beverage of the present invention, it is a component that makes astringent and sour tastes are felt.
The content of gallic acid in the packaged black tea beverage of the present invention is preferably 0.1 to 5.0 mL / 100 mL, and the astringency and acidity of tea tend to be more easily perceived. Among them, 0.8 mL / 100 g or more or 4.0 mL / 100 g or less is more preferable, and among them, 1.2 mL / 100 g or more or 3.0 mg / 100 mL or less is particularly preferable. Among them, 1.5 mL / 100 g or more or 2.2 mg / 100 mL or less is most preferable.
The gallic acid content can be measured by a calibration curve method or the like using a high performance liquid chromatogram (HPLC) or the like.

(Black tea polyphenols / gallic acid)
In the packaged black tea beverage of the present invention, the ratio of the content of black tea polyphenols to the content of gallic acid (black tea polyphenols / gallic acid) is preferably 5.6 to 280.0. This range contributes to the improvement of the retention of the liquid color and the flavor of black tea after warm storage. From this point of view, (black tea polyphenols / gallic acid) is more preferably 10.0 or more or 50.0 or less, particularly preferably 14.0 or more or 35.0 or less, and particularly preferably 17. Most preferably, it is 5 or more or 35.0 or less.
As a method for adjusting (black tea polyphenols / gallic acid), the content of black tea polyphenols or gallic acid may be adjusted, and examples thereof include a method of adjusting according to the variety of tea leaves, the degree of fermentation, and the extraction conditions. Can be done.

(Citric acid / tannin)
In the packaged black tea beverage of the present invention, the ratio of the citric acid content to the tannin content (citric acid / tannin) is 0.10 to 1.00 in view of the smoothness of the texture of the packaged black tea beverage. It is preferably 0.15 or more or 0.80 or less, particularly preferably 0.20 or more or 0.70 or less, and further preferably 0.30 or more or 0. Most preferably, it is 60 or less.
In the packaged black tea beverage of the present invention, the ratio of the tannin content to the citric acid content (citric acid / tannin) is adjusted by using the above-mentioned method for adjusting the tannin content and the method for adjusting the citric acid in combination. it can.

(Citric acid / epi-catechin)
In the packaged black tea beverage of the present invention, if the ratio of the citric acid content (citric acid / epi-catechin) to the epi-catechin amount (citric acid / epi-catechin) is 1.8 to 125.0, the flavor of black tea during warm storage It is preferable because it contributes to retention. From this point of view, it is more preferably 2.5 or more or 25.0 or less, and particularly preferably 2.8 or more or 10.0 or less.
As a means for adjusting the ratio of the citric acid content (citric acid / epi-catechin) to the epi-catechin amount within the above range, for example, the amount of black tea leaves used, the amount of citrus fruits used, extraction conditions, etc. The amount of citric acid added may be adjusted.

(Citric acid / organic acid)
In the packaged black tea beverage of the present invention, the ratio of the citric acid content to the organic acid amount (citric acid / organic acid) is preferably 0.50 to 0.95.
If the ratio of the citric acid content to the amount of organic acid (citric acid / organic acid) is less than 0.50, the aftertaste is weakened, which is not preferable. If it is more than 0.95, the texture is weakened. It is not preferable because it will end up.
From this point of view, the ratio (citric acid / organic acid) of the packaged black tea beverage of the present invention is preferably 0.50 or more, particularly 0.70 or more, and more preferably 0.80 or more. preferable. On the other hand, it is preferably 0.95 or less, more preferably 0.93 or less, and more preferably 0.90 or less.

In the packaged black tea beverage of the present invention, the origin of citric acid and organic acid is not particularly limited, but it is preferably derived from fruits. For example, the citric acid and the organic acid in the packaged black tea beverage of the present invention are derived from one or more selected from the group consisting of fruit components such as the above-mentioned fruit extract, fruit concentrate and dried fruit. It may be a thing.
Further, the fruit species are not particularly limited as described above, and may be, for example, one or more of the above-mentioned fruit species.
In addition, in preparing one or more selected from the group consisting of the fruit extract, fruit concentrate, and dried fruit, various known techniques such as solid-liquid separation, activated carbon treatment, and enzyme treatment are used. Alternatively, two or more types may be appropriately selected and carried out. Further, a commercially available citric acid preparation or an organic acid preparation can be used in combination.

As a means for adjusting the ratio of the citric acid content (citric acid / organic acid) to the organic acid amount within the above range, for example, mixing of fruit species, particularly mixing of unheated fruit raw materials may be used. This is because the use of the unheated fruit raw material contributes to further improving the aftertaste of the fruit-derived aftertaste.
The ratio can also be adjusted by adding an acidity regulator. Examples of the acidulant include citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and salts thereof.
However, the method of adjusting the ratio is not limited to these methods.

In the present invention, the amount of organic acid is the total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid.
The amount of organic acid and the content of citric acid can be measured by a calibration curve method or the like using a high performance liquid chromatogram (HPLC) or the like.

(Amount of organic acid)
The amount of organic acid in the packaged black tea beverage of the present invention is preferably 0.60 mg / 100 mL to 116.0 mg / 100 mL, and more preferably 0.80 mg / 100 mL or more or 100.0 mg / 100 mL or less. Among them, 1.0 mg / 100 mL or more or 80.0 mg / 100 mL or less is more preferable, and among them, 5.0 mg / 100 mL or more or 70.0 mg / 100 mL or less is more preferable, and among them, 10. Most preferably, it is 0 mg / 100 mL or more or 50.0 mg / 100 mL.

(Tannin / caffeine)
In the packaged black tea beverage of the present invention, the ratio of the tannin content (tannin / caffeine) to the amount of caffeine is preferably 2.9 to 11.5. This is because the bitter and astringent taste derived from black tea has a suitable strength. Among them, it is more preferably 3.5 or more, and further preferably 4.5 or more. On the other hand, it is preferably 11.5 or less, more preferably 10.0 or less, and more preferably 8.0 or less.
As a means for adjusting the ratio of the tannin content (tannin / caffeine) to the amount of caffeine within the above range, the extraction conditions may be adjusted. However, the method is not limited to this method.

The method for quantifying the amount of caffeine conforms to the method of Goto et al. (T.Goto, Y.Yoshida, M.Kiso and H.Nagashima, Journal of Chromatography A, 749 (1996) 295-299) and is a high performance liquid chromatogram. It can be measured by a calibration curve method or the like using (HPLC) or the like.

(Amount of caffeine)
In the packaged black tea beverage of the present invention, the amount of caffeine is preferably 15.0 mg / 100 mL or less. When the amount of caffeine is 15.0 mg / 100 mL or less, the flavor of the fruit at the time of storage is maintained, which is preferable.
From this point of view, the amount of caffeine in the packaged black tea beverage of the present invention is preferably 15.0 mg / 100 mL or less, particularly 11.0 mg / 100 mL or less, and more preferably 10.5 mg / 100 mL or less. preferable. On the other hand, it is preferably 0.1 mg / 100 mL or more, and more preferably 1.0 mg / 100 mL or more, and more preferably 2.0 mg / 100 mL or more.

The amount of caffeine in the packaged black tea beverage of the present invention can be adjusted by changing the type of tea leaves as a raw material, the tea season, and the extraction conditions of the tea leaves. However, the method is not limited to this method.

(Theanine)
In the packaged black tea beverage of the present invention, the amount of theanine is preferably 0.4 mg / 100 mL to 5.0 mg / 100 mL.
When the amount of theanine is 0.4 mg / 100 mL to 5.0 mg / 100 mL, it is preferable because the flavor of black tea when the black tea beverage is stored in a container can be retained.
From this point of view, the amount of theanine in the packaged black tea beverage of the present invention is preferably 0.4 mg / 100 mL or more, more preferably 0.5 mg / 100 mL or more, and more preferably 0.6 mg / 100 mL or more. .. On the other hand, it is preferably 5.0 mg / 100 mL or less, more preferably 3.5 mg / 100 mL or less, and more preferably 2.5 mg / 100 mL or less.
The amount of theanine can be measured by a calibration curve method or the like using a high performance liquid chromatogram (HPLC) or the like.
The amount of theanine in the packaged black tea beverage of the present invention can be adjusted by changing the type of tea leaves as a raw material, the tea season, and the extraction conditions of tea leaves. However, the method is not limited to this method.

(Tannin / Theanine)
In the packaged black tea beverage of the present invention, when the ratio of the tannin content (tannin / theanine) to the amount of theanine is 12.0 to 50.0, the astringency and umami of the aftertaste are appropriate, which is preferable.
From this point of view, the ratio (tannin / theanine) of the packaged black tea beverage of the present invention is preferably 12.0 or more, more preferably 15.0 or more, and further preferably 20.0 or more. On the other hand, it is preferably 50.0 or less, more preferably 45.0 or less, and even more preferably 40.0 or less.
As a means for adjusting the ratio of the tannin content (tannin / theanine) to the amount of theanine within the above range, the extraction conditions may be adjusted. However, the method is not limited to this method.

(mineral)
Regarding the mineral content, the sodium (Na) content in the packaged black tea beverage of the present invention is preferably 5.0 mg / 100 mL to 17.0 mg / 100 mL, and more than 6.0 mg / 100 mL or more. It is more preferably 15.0 mg / 100 mL or less, more preferably 7.0 mg / 100 mL or more or 14.0 mg / 100 mL or less.
The potassium (K) content is preferably 3.0 mg / 100 mL to 15.0 mg / 100 mL, among which 4.0 mg / 100 mL or more or 12.0 mg / 100 mL or less, among which 5.0 mg / 100 mL or more or 10 More preferably, it is 0.0 mg / 100 mL or less.
The calcium (Ca) content is preferably 0.1 mg / 100 mL to 1.0 mg / 100 mL, among which 0.2 mg / 100 mL or more or 0.9 mg / 100 mL or less, among which 0.3 mg / 100 mL or more or 0. It is more preferably 0.8 mg / 100 mL or less.
The magnesium (Mg) content is preferably 0.1 mg / 100 mL to 1.0 mg / 100 mL, among which 0.2 mg / 100 mL or more or 0.9 mg / 100 mL or less, among which 0.3 mg / 100 mL or more or 0. It is more preferably 0.8 mg / 100 mL or less.

In the packaged black tea beverage of the present invention, the mineral content can be appropriately adjusted by the above-mentioned raw material selection, raw material processing, raw material usage ratio, and the like. For example, it can be appropriately adjusted depending on the selection and combination of black tea liquid components and fruit components, their processing, usage ratio, and the like. However, the method is not limited to these methods.
The mineral content in the packaged black tea beverage can be measured by an ICP emission spectrophotometer.

(Sodium / tannin)
In the packaged black tea beverage of the present invention, the ratio of the sodium (Na) content to the tannin content (sodium / tannin) is not particularly limited. However, in view of the second object of the present invention, the flavor retention (good balance) of black tea and fruits, the ratio of sodium (Na) content to tannin content (sodium / tannin) is 2.0. It is preferably 1.0 or less, more preferably 0.8 or less, still more preferably 0.5 or less, and more preferably 0.3 or less. Is the most preferable.
In order to adjust the above ratio (sodium / tannin) in the above range in the packaged black tea beverage of the present invention, the above-mentioned method for adjusting the tannin content and the above-mentioned adjustment of the mineral content may be combined and adjusted.

(Juice Brix / Tea Brix)
In the packaged black tea beverage of the present invention, the fruit juice Brix / black tea Brix is not particularly limited. For example, it is preferably 6 to 90, particularly preferably 14 or more or 50 or less, and particularly preferably 20 or more or 35 or less.
The fruit juice Brix of the bottling black tea beverage can be adjusted from the type and content of the fruit juice. On the other hand, Brix derived from black tea can be adjusted according to the type of tea leaves, extraction temperature, extraction time and the like. However, the method is not limited to these methods.
In the present invention, the fruit juice Brix refers to the concentration of the fruit juice contained in the packaged black tea beverage of the present invention in terms of sucrose, and the black tea Brix does not contain additives such as vitamin C. , The concentration of black tea when converted to sucrose.

(Solid amount: Brix)
The solid amount (Brix) of the packaged black tea beverage of the present invention is not particularly limited, but if it is 6.0% or less, the sweetness is not too strong and it is preferable in terms of flavor. From this point of view, it is preferably 6.0% or less, more preferably 5.5% or less, and even more preferably 5.0% or less.
The lower limit of the solid content (Brix) is preferably 2.0% or more because it has a sweet taste and a full-fledged fruit juice feeling can be obtained. From this point of view, it is preferably 2.0% or more, more preferably 2.5% or more, and even more preferably 3.0% or more.
The solid amount (Brix) of the packaged black tea beverage can be measured by using a commercially available Bx measuring device.
As a means for adjusting the solid amount (Brix) within the above range, it can be adjusted according to the type of fruit, the content of fruit components or juice, and the amount of sugar. However, the method is not limited to these methods.

(acidity)
The acidity of the packaged black tea beverage of the present invention is preferably 0.001% to 0.050%.
As long as the acidity is in the range, the sharpness of the aftertaste is good, which is preferable.
From this point of view, the acidity of the packaged black tea beverage of the present invention is preferably 0.001% or more, more preferably 0.005% or more, and more preferably 0.010% or more. On the other hand, it is preferably 0.050% or less, more preferably 0.040% or less, and more preferably 0.030% or less.
The acidity of the packaged black tea beverage can be adjusted mainly by the type and content of fruit juice, the type and amount of acidulant added, and the like. However, the method is not limited to these methods.

(Sweetness)
Regarding the packaged black tea beverage of the present invention, when the sweetness and spiciness is 1.50 to 2.50, it is preferable because the aftertaste is good while feeling a sufficient drinkability.
From this point of view, the sweetness of the packaged black tea beverage of the present invention is preferably 1.50 or more, more preferably 1.70 or more, and more preferably 1.90 or more. On the other hand, it is preferably less than 2.50, more preferably 2.30 or less, and more preferably 2.10 or less.
The sweetness is an index expressed by sugar content (solid content) and acidity, and is calculated from the formula of sweetness = 0.86 × solid amount (Brix) -1.16 × acidity -1.31. Value.
As a means for adjusting the sweetness and spiciness of the packaged black tea beverage within the above range, for example, it can be adjusted by the type and amount of sugar (sugar / fructose), the type and amount of fruit juice, the amount of acidulant added, and the like. However, the method is not limited to these methods.

(Other ingredients)
In addition to the black tea liquid component and the fruit component, the packaged black tea beverage of the present invention may contain various components that can be used in the packaged black tea beverage, if necessary (for example, "Latest "Soft Drinks", supervised by the National Association of Soft Beverages, Korin, 2003). For example, sugars such as sugar and fructose, citric acid and its salts, pH adjusters such as sodium hydrogen carbonate, antioxidants such as vitamin C, sweeteners, fragrances, pigment components, preservatives, seasonings, acidulants, vitamins, etc. It may contain amino acids and the like. However, as described above, due to the recent tendency of consumers to avoid additives, it is preferable not to contain these components as much as possible, and it is preferable not to use, for example, fragrances.
The packaged black tea beverage of the present invention preferably has an alcohol content of less than 1% by mass, that is, a non-alcoholic beverage.

<Manufacturing method of containerized black tea beverage>
As a method for producing a black tea beverage in a package of the present invention, a black tea beverage in a package containing a black tea extract and a citrus fruit component is prepared by adjusting black tea polyphenols to 10.0 to 45.0 mg / 100 mL. The feature is that the content ratio of black tea polyphenols to black tea (black tea polyphenols / citric acid) is adjusted to 0.35 to 10.00, and the permeability (T%) is adjusted to 45.0 to 90.0%. A method for producing a black tea beverage that is packed in a container can be mentioned.

As described above, the tannin content in the packaged black tea beverage is preferably 10.0 mg / 100 mL to 45.0 mg / 100 mL. If the tannin content is less than 10.0 mg / 100 mL, the tea feeling of the top is weakened, which is not preferable, and if it exceeds 45.0 mg / 100 mL, the strength of the texture is weakened, which is not preferable.
The ratio of the citric acid content to the organic acid amount (citric acid / organic acid) is preferably 0.50 to 0.95. If the ratio of the citric acid content to the amount of organic acid (citric acid / organic acid) is less than 0.50, the aftertaste is weakened, which is not preferable, and if it exceeds 0.95, the texture is strong. It is not preferable because it weakens.

In the method for producing a packaged black tea beverage of the present invention, the method for adjusting the tannin content of the extract is not particularly limited, but for example, as described above, a method for adjusting the tannin content is appropriately selected. Can be used.

Further, in the method for producing a packaged black tea beverage of the present invention, the acidity can be further adjusted to 0.001% to 0.050%. When adjusting the acidity, it is preferably adjusted to 0.001% or more or 0.050% or less, particularly preferably 0.002% or more or 0.045% or less, and among them, 0.003% or more. Alternatively, it is preferably adjusted to 0.040% or less, and most preferably adjusted to 0.004% or more or 0.035% or less.

Further, in the method for producing a packaged black tea beverage of the present invention, it is possible to have a step of extracting black tea leaves and citrus fruits together, and although the mechanism is not clear, black tea leaves and citrus fruits By extracting together, the components of black tea leaves and the components of citrus fruits react and combine under low temperature and acidity to create turbidity. The black tea leaf referred to here is used to obtain the black tea liquid component and is as described above. Further, as described above, the citrus fruits mean fruits that have not been heated to 40 ° C. or higher (fruits that have not been heat-treated), and examples thereof include sliced fruits that have not been heat-treated. be able to. Also, for example, in addition to the fruit itself, the fruit with the skin is cut, crushed, squeezed, etc., and the fruit without the skin is cut, crushed, squeezed, etc. Includes what has been done. Among them, those obtained by cutting a fruit with a skin, specifically, an orange slice with a skin obtained by cutting an orange with a skin can be mentioned.

In the method for producing a black tea beverage in a container of the present invention, fruit juice can be further added. For example, one or more kinds of fruit juices may be added to a mixed extract obtained by combining black tea leaves and citrus fruits and extracting them together. The amount of fruit juice is not particularly limited, but in consideration of the flavor retention (balance) of black tea and fruits, it is preferably 30% by mass or less, particularly preferably 20% by mass or less, based on the total amount of the beverage. It is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 1% by mass or less.

As one aspect of the method for producing a packaged turbid tea beverage of the present invention, for example, tea leaves as raw materials and citrus fruits are extracted together (this process is referred to as "extraction step"), and it is necessary. Accordingly, fruit juice is added to the obtained extract (this treatment is referred to as "fruit juice addition step"), and if necessary, additional components are added (this treatment is referred to as "preparation step"), and sterilization or container is added. In the manufacturing method of filling (this treatment is referred to as "sterilization or container filling step"), the amount or ratio of each of the above components is adjusted by selecting raw materials, adjusting the conditions of each treatment, etc. Can be mentioned as a method of manufacturing.
In particular, in the packaged black tea beverage of the present invention, black tea leaves and citrus fruits are combined and extracted together (also referred to as a black tea fruit extraction step), and the obtained extract (also referred to as black tea fruit extract) is acidic. By cooling while keeping the state, it is possible to forcibly generate cream down and preferably add turbidity to the drinking liquid. In the tea fruit extraction step, the tea leaves and citrus fruits may be combined and extracted together, or the tea leaves may be added to the extract from which the fruits have been extracted to extract the tea in the fruit extract. , Citrus fruits may be added to the extract obtained by extracting tea, and the tea may be extracted in the fruit extract. However, it is preferable that the extraction of black tea leaves and citrus fruits is completed before the extract is cooled.
However, it is not limited to this manufacturing method.

Regarding the mixing ratio of black tea leaves and citrus fruits, it is preferable to mix citrus fruits in a ratio of 1.0 to 5.0 with respect to 100 parts by mass of black tea leaves, and among them, 1.5 or more or 4.0. Hereinafter, among them, it is more preferable to blend in a ratio of 2.0 or more or 3.0 or less.

(Extraction process)
Black tea leaves (also referred to as "raw tea") and citrus fruits are extracted, for example, by using an extraction device called a kneader according to a conventional method, in an amount of 5 to 100 times that of the raw tea, in hot water at 10 to 100 ° C. Extraction may be performed at normal pressure by stirring once to several times as needed for about 1 to 40 minutes. From the viewpoint of suppressing the change in liquid color while maintaining an appropriate flavor, extraction is performed at 10 to 90 ° C., particularly 20 to 80 ° C., especially 30 to 70 ° C., especially 60 ° C. or lower, and 50 ° C. or lower among them. Is preferable.
However, the extraction method, extraction conditions, and the like are not particularly limited, and for example, pressure extraction can be performed.
Examples of hot water used for extraction include pure water, hard water, soft water, ion-exchanged water, natural water, as well as ascorbic acid-containing aqueous solution and pH-adjusted water.
Organic acids such as sodium ascorbate or organic acid salts may be added to the hot water.

In the present invention, it is particularly preferable to extract black tea leaves and citrus fruits in the coexistence, or to extract black tea leaves using an extract of citrus fruits or a solvent containing a pulverized product. This is because by extracting black tea leaves from the fruit components, appropriate turbidity is generated, and the transmittance (T%) can be adjusted within a predetermined range.
In particular, when black tea leaves and citrus fruits are extracted together, the tannin content and citric acid content are adjusted so as to be within the above-mentioned ranges, so that the texture is good while having turbidity. It can be packed in a container and used as a citrus tea beverage. The changes in the contents of tannin and citric acid are slight even in the beverage processing process, and the predetermined amounts of tannin content and citric acid content adjusted in the extraction process are analyzed after sterilization and filling. -The tannin content and citric acid content can also be calculated by measurement.

The solid-liquid separation after extraction may be carried out by filtration, centrifugation or the like to remove black tea leaves to obtain an extract. For example, stainless steel filters, flannel cloths, strainers, and other filtration methods currently used for removing extraction residues can be arbitrarily adopted.
Further, if necessary, further centrifugation or diatomaceous earth filtration may be performed. Further, by separating these individual liquids, the transmittance (T%) of the black tea beverage that is packed in a container can be adjusted. From the viewpoint of adjusting the transmittance (T%), black tea leaves and citrus fruits are combined and extracted together, and the pH of the extract obtained at that time is less than 5.50, especially less than 5.00. Further, among them, it is preferable to adjust it to less than 4.80. Further, by cooling the obtained extract to 18 ° C. or lower, particularly 10 ° C. or lower, and further to 5 ° C. or lower, cream down can be forcibly generated and turbidity can be added to the beverage liquid. The transmittance (T%) can be reduced.

(Fruit juice addition process)
"Fruit juice" means a liquid component obtained by processing a fruit such as juice. For example, fruit juice can be obtained by crushing a fruit to an appropriate size and squeezing the crushed product. The juice is not particularly limited, and straight juice that has not been concentrated or diluted, concentrated juice that has been concentrated by removing water from the juice by a heat concentration method or a frozen concentration method, or concentrated juice is added to water. (For example, concentrated reduced juice diluted so as to have a concentration equivalent to that of straight juice in calculation) can be mentioned.

The type of fruit in the juice is not particularly limited. For example, oranges, tangerines, grapefruits, lemons, bergamot, citrus fruits such as Hyuganatsu, peaches, apples, white grapes, strawberries, pears, pears, apricots, plums, cherries, plums, prunes and other fruits of the Rosaceae family, papaya, lychee. , Grape, mango, cassis, kiwi, acerola, banana, blueberry, melon, guava and so on. It may be one of these or a combination of two or more of them. The fruit juice used may be one type or a combination of two or more types.
Further, the type of fruit in the citrus fruits and the type of fruit in the fruit juice may be the same or different.

Further, the fruit juice obtained by squeezing the fruit with a skin may be added to the extract.
As a specific embodiment of the method for producing a packaged black tea beverage of the present invention, for example, raw orange slices are extracted together with black tea (“raw orange extraction manufacturing method”), and the whole peel is squeezed into orange juice, that is, peel. A manufacturing method can be mentioned by adding the orange juice obtained by squeezing the orange juice as it is. It is preferable that no fragrance is used in this production method.

(Mixing process)
For the extract obtained in the extraction step, if necessary, for example, sweeteners, acidulants, tartaric acid and other formulations, such as water (pure water, hard water, soft water, ion-exchanged water, natural water, etc.) , Ascorbic acid, sodium ascorbate, baking soda, sugars, dextrin, fragrances, emulsifiers, stabilizers, or other flavoring ingredients, or any combination of two or more of these, mainly pH adjustment, concentration The adjustment and the taste may be adjusted.

(Sterilization or container filling process)
The extract prepared as described above is preferably sterilized or packaged by a conventional method. Examples of the filling container include metal cans, paper packs, and plastic bottles (PET bottles). At this time, for example, when a plastic container is used, the oxygen permeation amount (cc / Day / 500 mL bottle) of the container at 25 ° C. and 55% RH is preferably 0.01 to 0.10. It is more preferably 015 or more or 0.08 or less, and more preferably 0.02 or more or 0.06 or less.
Further, in recent years, packaged beverages are often sold under LED lighting, and the promotion of deterioration such as precipitation and change in liquid color due to light irradiation has become a problem. Therefore, light is scattered on the upper part of the container. It is particularly preferable to use a PET bottle having a structure.

Regarding the sterilization method and the filling method, specifically, for a canned beverage, for example, heat sterilization after filling the container, for example, retort sterilization, for example, under appropriate pressure (1.2 kg / cm ² or the like), at 121 ° C. for 7 minutes. It may be sterilized by heating. In the case of PET bottled beverages, UHT sterilization, for example, holding at 120 to 150 ° C. for 1 second to several tens of seconds, and then filling the container may be performed.

<How to improve the sharpness of the aftertaste by the acidity of black tea beverages packed in containers>
In a packaged black tea beverage containing a black tea liquid component and a fruit component, at least a black tea beverage containing a black tea extract and a citrus fruit component, which contains 10.0 to 45.0 mg of black tea polyphenols. Adjust to / 100 mL, adjust the content ratio of black tea polyphenols to black tea (black tea polyphenols / citric acid) to 0.35 to 10.00, and adjust the permeability (T%) to 45.0 to 90.0%. If a black tea beverage is produced in a container that has been adjusted to the above, it is possible to improve the sharpness of the aftertaste due to the acidity, while having the turbidity. That is, such a production method can be provided as a method for improving the sharpness of the aftertaste due to the acidity of a black tea beverage that is packed in a container. In this regard, the present invention is not particularly limited, but it is also possible to have a step of extracting black tea leaves and citrus fruits together, and further, the citrus fruits are fruits that have not been heat-treated. May be sliced. For example, black tea leaves and raw orange slices with skin can be combined and extracted together.
As described in Examples, the packaged black tea beverage of the present invention is effective in terms of properties such as precipitation and liquid color after heating and storage, and in maintaining the flavor of black tea. Therefore, the production method can also be provided as a method for retaining the flavor of a black tea beverage that is packed in a container.

(Explanation of words)
When expressed as "X to Y" (X and Y are arbitrary numbers) in the present specification, unless otherwise specified, they mean "X or more and Y or less" and "preferably larger than X" or "preferably Y". It also includes the meaning of "smaller".
Further, when expressed as "X or more" (X is an arbitrary number) or "Y or less" (Y is an arbitrary number), it means "preferably larger than X" or "preferably less than Y". Including intention.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to the examples.

[Measurement of various physical properties]
The physical characteristic values of the packaged green tea beverages (samples) prepared in Examples and Comparative Examples were measured as follows.

(Black tea polyphenols)
Eight kinds of catechins (catechin, epi) calculated using a high-speed liquid chromatography (HPLC) device from the tannin content (mg / 100 mL) obtained by the iron tartrate method (Tea Industry Research Report 71 (1990) 43-74). The value excluding the total content (mg / 100 mL) of catechin, galocatechin, epigallocatechin, catechin gallate, epicatechin gallate, galocatechin gallate, epigallocatechin gallate) is the content of tea polyphenols (mg / 100 mL). Adopted as.

(Citric acid content / organic acid content)
The content (mg / 100 mL) of citric acid and other organic acids (malic acid, succinic acid, lactic acid, formic acid and acetic acid) was measured using LC-10ADvp (Shimadzu Seisakusho Co., Ltd.) based on the HPLC method. The total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid was defined as the content of organic acid (the amount of organic acid).

(Black tea polyphenol / citric acid)
The value obtained by dividing the black tea polyphenol content (mg / 100 mL) obtained by the above-mentioned measuring method by the citric acid content (mg / 100 mL) was calculated.

(Measurement of transmittance (T%))
For the transmittance, a "ultraviolet visible spectrophotometer UV-1800 (Shimadzu Corporation)" was used to measure the transmittance (T%) when pure water was used as a reference using a wavelength of 660 nm.

(PH)
The pH meter was calibrated with a pH standard solution, the packaged beverages (samples) obtained in Examples and Comparative Examples were collected in a beaker, and the glass electrode of the pH meter was inserted into the sample for measurement (indication of equipment). Recorded the value).

(Brix)
Adjust the temperature of the measuring device to a predetermined temperature, calibrate the measuring device (refractometer), apply the packaged beverage (sample) obtained in Examples and Comparative Examples thinly on the prism of the measuring device, and apply soluble Brix. (%) Was measured.

(Particle size)
Total particles contained in the packaged beverages (samples) obtained in Examples and Comparative Examples by a laser diffraction type particle size distribution measuring device (SHIMADZU SALD-2300, manufactured by Shimadzu Corporation, WingSALDII, Volume 3.1.1). Particle size, particle size distribution, D10, D50 and D90 were measured (volume basis). Then, the ratio of particles having a particle size of 10 to 100 μm (particle ratio of 10 to 100 μm) to the total particles was determined from the particle size and particle size distribution of the total particles.
In the present invention, the numerical value measured at the refractive index of 1.65-0.02i was adopted.

(Epimeric catechin content)
The amount of epi catechins was quantified and measured by a calibration curve method by high performance liquid chromatography (HPLC) using an Alliance system (manufactured by Waters Corp.).
Column: wakosil 3C18HG φ3.0 × 100mm (manufactured by Wako Pure Chemical Industries, Ltd.)
Column temperature: 40 ° C
Mobile phase: Phase A 5% acetonitrile (containing 0.1% phosphoric acid)
Phase B: 50% acetonitrile (containing 0.1% phosphoric acid)
Flow velocity: 0.43 mL / min
Injection volume: 5 μL
Detection: UV230nm
Gradient Program: Table 1

(Monosaccharide, disaccharide, (monosaccharide / disaccharide))
The contents of monosaccharides and disaccharides were measured by a calibration curve method using a high performance liquid chromatogram (HPLC). (Monosaccharide / disaccharide) was calculated by dividing the obtained monosaccharide content by the disaccharide content.
The monosaccharide content is the total content of glucose and fructose, and the disaccharide content is the total content of sucrose, maltose and cellobiose.

(Gallic acid, (black tea polyphenol / gallic acid))
The gallic acid content was measured by calibration curve using a high performance liquid chromatogram (HPLC). Black tea polyphenols / gallic acid was calculated by dividing the obtained black tea polyphenols content by the gallic acid content.

((Citric acid / tannin), (Citric acid / epi-catechin))
From the values obtained by the above measurement method, (citric acid / tannin) was calculated by dividing the obtained citric acid content by the tannin content, and (citric acid / epi-catechin) was obtained. It was calculated by dividing the acid content by the epimeric catechin content.

<Example 1>
Add 2 g of orange slices with skin (thickness 1 to 10 mm) to 20 g of black tea (tea leaf type: Uva, Darjeeling used at 4: 1), add 1050 mL (30 times) of pure water, and extract at 80 ° C for 5 minutes. did. At that time, extraction was performed with stirring for 15 seconds each every minute to obtain an extract.
The obtained extract is cooled to 20 ° C., and then finely filtered using a centrifuge (Westfalia SA1 continuous centrifuge) at a flow velocity of 480 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ^2. , 10 g of orange concentrated turbid juice (straight equivalent) and 3 g of vitamin C ("VC") were added to the extract obtained by filtration, and citric acid and granulated sugar were added to make the pH 5.15. Sodium carbonate was added, and the mixture was mixed with pure water to a weight of 7,000 g.
The black tea beverage thus prepared was sterilized at 136 ° C. for 30 seconds with a UHT sterilizer, then filled in a PET bottle container and cooled to obtain a packaged beverage (sample).

<Example 2>
In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1 except that 18 g of black tea was used, the orange turbid juice was changed to 20 g, and the orange turbid juice was changed to 20 g.

<Example 3>
In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1 except that 26 g of black tea was used and the orange turbid juice was changed to 100 g.

<Example 4>
In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1 except that 35 g of black tea was used and the orange turbid juice was changed to 115 g.

<Example 5>
In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1 except that 40 g of black tea was used, the orange turbid juice was changed to 180 g, and the lemon turbid juice was changed to 20 g.

<Example 6>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the orange concentrated turbid juice was changed to 8 g.

<Example 7>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the orange concentrated turbid juice was changed to 35 g.

<Example 8>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the orange concentrated turbid juice was changed to 250 g and the orange turbid juice was changed to 100 g.

<Example 9>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the orange concentrated turbid juice was changed to 700 g and the lemon turbid juice was changed to 80 g.

<Example 10>
In Example 3, the extraction conditions were set to 80 ° C. for 4.0 minutes, and at that time, the mixture was stirred every minute for 25 seconds each, and the cooling temperature of the extract was changed to 7 ° C. Similarly, a packaged beverage (sample) was obtained.

<Example 11>
In Example 3, the extraction conditions were set to 80 ° C. for 4.5 minutes, and at that time, the mixture was stirred every minute for 20 seconds each, and the cooling temperature of the extract was changed to 10 ° C. Similarly, a packaged beverage (sample) was obtained.

<Example 12>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the cooling temperature of the extract was changed to 30 ° C. in Example 3.

<Example 13>
In Example 3, the extraction conditions were set to 82 ° C. for 5.5 minutes, and at that time, the mixture was stirred every minute for 10 seconds each, and the cooling temperature of the extract was changed to 35 ° C. Similarly, a packaged beverage (sample) was obtained.

<Example 14>
In Example 1, 240 g of orange concentrated turbid juice and 30 g of lemon turbid juice were used, and the extraction conditions were set at 80 ° C. for 4.0 minutes. At that time, the mixture was stirred every minute for 25 seconds each, and further, the extract was prepared. A packaged beverage (sample) was obtained in the same manner as in Example 1 except that the cooling temperature was changed to 7 ° C.

<Example 15>
In Example 5, the extraction conditions were set to 82 ° C. for 5.5 minutes, and at that time, the mixture was stirred every minute for 10 seconds each, and the cooling temperature of the extract was changed to 35 ° C. Similarly, a packaged beverage (sample) was obtained.

<Comparative example 1>
In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1 except that 16 g of black tea was used and the orange concentrated turbid juice was changed to 9 g.

<Comparative example 2>
A packaged beverage (sample) was obtained in the same manner as in Example 1 except that the amount of black tea was changed to 45 g in Example 1.

<Comparative example 3>
In Example 6, a packaged beverage (sample) was obtained in the same manner as in Example 6 except that the orange concentrated turbid juice was changed to 6 g.

<Comparative example 4>
In Example 9, a packaged beverage (sample) was obtained in the same manner as in Example 9 except that the orange concentrated turbid juice was changed to 800 g.

<Comparative example 4>
In Example 9, a packaged beverage (sample) was obtained in the same manner as in Example 9 except that the orange concentrated turbid juice was changed to 800 g.

<Comparative example 5>
In Example 10, the extraction conditions were set to 75 ° C. for 3.5 minutes, and at that time, the mixture was stirred every minute for 30 seconds each, and the cooling temperature of the extract was changed to 4 ° C. Similarly, a packaged beverage (sample) was obtained.

<Comparative Example 6>
In Example 13, the extraction conditions were set to 84 ° C. for 5.5 minutes, and at that time, the mixture was stirred every minute for 5 seconds each, and the cooling temperature of the extract was changed to 35 ° C. Similarly, a packaged beverage (sample) was obtained.

<Comparative Example 7>
In Example 3, the orange slice with skin is changed to apple with skin, the orange turbid juice is changed to apple turbid juice, citric acid is added so as to have the value shown in the table, and then the pH becomes 5.15. A packaged beverage (sample) was obtained in the same manner as in Example 3 except that sodium bicarbonate was added as described above.

<Comparative Example 8>
In Example 3, the orange slice with skin is changed to grape with skin, the orange turbid juice is changed to grape turbid juice, citric acid is added so as to have the value shown in the table, and then the pH becomes 5.15. A packaged beverage (sample) was obtained in the same manner as in Example 3 except that sodium bicarbonate was added as described above.

<Comparative Example 9>
In Example 3, the orange slice with skin is changed to peach with skin, the orange turbid juice is changed to peach turbid juice, citric acid is added so as to have the value shown in the table, and then the pH becomes 5.15. A packaged beverage (sample) was obtained in the same manner as in Example 3 except that sodium bicarbonate was added as described above.

<Example 16>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the mixture was finely filtered using a centrifuge under the conditions of a flow velocity of 400 L / hr and a rotation speed of 12000 rpm.

<Example 17>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the mixture was finely filtered using a centrifuge under the conditions of a flow velocity of 420 L / hr and a rotation speed of 11000 rpm.

<Example 18>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the mixture was finely filtered using a centrifuge under the conditions of a flow velocity of 480 L / hr and a rotation speed of 8000 rpm.

<Example 19>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the mixture was finely filtered using a centrifuge under the conditions of a flow velocity of 500 L / hr and a rotation speed of 6000 rpm.

<Examples 20 to 23>
In Example 3, each packaged beverage (in the same manner as in Example 3), except that the addition amounts of citric acid and sodium bicarbonate, or both, were adjusted to the pH shown in the table. Sample) was obtained.

<Example 24>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the black tea was changed to Uva only.

<Example 25>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the ratio of black tea to Uva and Darjeeling was changed to 95: 5.

<Example 26>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the ratio of black tea to Uva and Darjeeling was changed to 30:70.

<Example 27>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the ratio of black tea to Uva and Darjeeling was changed to 5:95.

<Examples 28 and 29>
In Example 3, except that the addition amounts of either one or both of the monosaccharide (glucose) and the disaccharide (sucrose) were adjusted to obtain the monosaccharide content and the disaccharide content shown in the table. Each packaged beverage (sample) was obtained in the same manner as in Example 3.

<Examples 30 to 33>
In Example 3, each packaged beverage (sample) was obtained in the same manner as in Example 3 except that the amount of sodium bicarbonate added was adjusted and the pH was adjusted to the value shown in the table.

(Sensory examination 1)
Regarding the packaged beverages (samples) obtained in Examples 1 to 33 and Comparative Examples 1 to 9, five examiners (panelists) examined the strength of the flavor of black tea, the sharpness of the aftertaste due to the acidity, and the strength of the turbidity. The three items were scored on a scale of 1 to 5 based on the following criteria.

At this time, each examiner (paneler) uses a sample corresponding to a conventional packaged beverage as a negative control (standard 1) and a sample corresponding to fruit tea provided at a juice stand as a positive control (standard 5). After evaluation, it was decided to adopt the most popular evaluation as a result of the discussion of five examiners (panelers).
The negative control product and the positive control product were prepared as follows.

[Negative control (conventional manufacturing method)]
To 35 g of black tea (tea leaf type: Uva), 1050 mL (30 times) of pure water was added, and the mixture was extracted at 80 ° C. for 5 minutes. At that time, extraction was performed with stirring for 15 seconds each every minute to obtain an extracted liquid.
After cooling the obtained extract to 20 ° C., it is finely filtered using centrifugation, and 1.0 g of orange concentrated transparent fruit juice (straight equivalent) and vitamin C (“VC”” are added to the extracted extract obtained by filtration. ) 3 g, 4 g of citric acid, and 50 g of granulated sugar were added, sodium bicarbonate was added so as to have a pH of 3.8, and the mixture was made up with pure water to reach 7000 g.
The black tea beverage thus prepared was sterilized by heating to a temperature of 95 ° C., then filled in a PET bottle container and cooled to obtain a packaged beverage (sample).

[Positive control (juice stand)]
To 2.5 g of black tea (tea leaf type: Uva), 125 mL (50 times) of pure water was added, and the mixture was extracted at 95 ° C. for 2.5 minutes. At that time, without stirring, the lid was closed and the mixture was allowed to stand to obtain an extracted liquid.
The obtained extract was rapidly cooled to 5 ° C., 10 g of sugar and 30 mL of hand-squeezed orange juice were added, and the mixture was scalpel-up to 250 g with cold water.

= Strength of black tea flavor =
5: Feels stronger than the positive control, has almost no astringency, and is very good.
4: Feels as good as a positive control.
3: Feels weaker than the positive control, but stronger than the negative control. I feel astringency, but it is acceptable.
2: It feels only about the same as the negative control, or the astringency is noticeable and not very good.
1: Feels weaker than the negative control, or has a strong astringency, which is not good.

= Sharp aftertaste due to acidity =
5: Feels stronger than the positive control and is very good.
4: Feels as good as a positive control.
3: Feels weaker than the positive control, but stronger than the negative control, acceptable.
2: It feels as good as a negative control, not very good.
1: It feels weaker than the negative control.

= Strength of turbidity =
5: T% is 55.0 to 65.0, it has moderate turbidity, there is no agglutination in the liquid, and it is very good.
4: T% is 50.0 or more and less than 55.0, or T% is 65.1 or more and less than 70.0, which is good.
3: T% is 45.0 or more and less than 50.0 and is slightly turbid, or T% is 70.0 or more and 90.0 or less and is slightly turbid. Tolerance.
2 :: T% is less than 45.0, the turbidity is strong, and the liquid color is dark. Alternatively, T% is 90.1 or more, and the turbidity is weak and transparent. Alternatively, agglutination can be confirmed even if T% is 45.0 to 90.0.
1: T% is less than 45.0, the turbidity is strong, and aggregates can be confirmed in the liquid.
Alternatively, T% is 90.1 or more, the turbidity is weak, and the liquid color is light.

= Comprehensive evaluation =
⊚: The total score is 14 to 15, which is a very good black tea beverage.
◯: The total score is 9 to 13, which is a good black tea beverage.
Δ: The total score is 6 to 8 points, which is not very good.
X: The total score is 5 points or less, or the evaluation has "1". not good.

(Sensory examination 2)
The packaged beverages (samples) obtained in Examples 3 and 16 to 33 were stored in a dark room at 55 ° C. for 2 weeks, and the samples after warm storage were evaluated to retain the properties and flavor after storage. Was verified. Five examiners (panelists) score the three items of precipitation, black tea flavor retention, and fruit flavor retention on a scale of 1 to 3 based on the following criteria, and adopt the most popular evaluation. And said.
As the control, the same samples as in Examples 16 to 33 were re-produced on the day of the sensory examination.

= Precipitation (after warm storage) =
3: As with the control, moderate turbidity is maintained and is good.
2: There is slightly less turbidity than the control, and slight sedimentation is seen at the bottom of the container, but this is acceptable.
1: There is much less turbidity than the control, and ring-shaped deposits are seen at the bottom of the container, which is not good.

= Liquid color (after heating and storage) =
3: The liquid color is about the same as that of the control, which is good.
2: The liquid color has changed slightly compared to the control, but it is within the permissible range.
1: Compared with the control, the liquid color is clearly changed, which is not good.

= Retention of black tea flavor (after warm storage) =
3: Feeling the strength of the flavor of black tea as strong as the control, it is good.
2: The flavor of black tea feels slightly weaker than the control, but it is acceptable.
1: The flavor of black tea feels much weaker than the control, which is not good.

= Comprehensive evaluation =
⊚: The total score is 8 to 9, and it is a very good black tea beverage over time.
◯: The total score is 6 to 7, and it is a good black tea beverage over time.
Δ: The total score is 5 points or less, or there is an evaluation of “1”, which is not very good over time.

(Discussion)
Based on the above examples and the results of various tests conducted by the present invention, a black tea beverage containing a black tea extract and a citrus fruit component, which is a black tea beverage containing 10.0 to 45.0 mg of black tea polyphenols / It contains 100 mL, the content ratio of black tea polyphenols to black tea (black tea polyphenols / citric acid) is 0.35 to 10.00, and the permeability (T%) is 45.0 to 90.0%. The strength of the flavor of black tea, the sharpness of the aftertaste due to the acidity, and the strength of the turbidity are highly evaluated compared to conventional packaged beverages (RTD), and the characteristic of fruit tea provided at juice stands etc. I found that I could feel it.

Further, in order to produce such a packaged beverage, in a method for producing a packaged beverage having a step of combining black tea leaves and citrus fruits and extracting them together, the amount of tannins in the extract is 10.0 mg / mg /. Adjust the content to 100 mL to 45.0 mg / 100 mL, and adjust the content ratio of black tea polyphenols to citric acid (black tea polyphenols / citric acid) in the extract to 0.35 to 10.00, and the permeability (T%). It was also found that it is preferable to adjust the amount to 45.0 to 90.0%.

Claims (12)

A packaged black tea beverage containing black tea extract and citrus fruit components.
Contains 10.0-45.0 mg / 100 mL of black tea polyphenols,
The content ratio of black tea polyphenols to citric acid (black tea polyphenols / citric acid) is 0.35 to 10.00, and the transmittance (T%) is 45.0 to 90.0%. , Bottling black tea beverages. The packaged black tea beverage according to claim 1, wherein particles having a particle size of 10 to 100 μm are contained in an amount of 30.0 to 80.0% based on the volume of the total particles. The packaged black tea beverage according to claim 1 or 2, wherein the pH is 4.0 or more and less than 7.0. The packaged black tea beverage according to any one of claims 1 to 3, wherein the epimeric catechins are contained in an amount of 0.1 to 5.0 mg / 100 mL. The packaged black tea beverage according to any one of claims 1 to 4, wherein the ratio of the monosaccharide content to the disaccharide content (monosaccharide / disaccharide) is 0.10 to 5.00. .. The packaged black tea beverage according to any one of claims 1 to 5, which comprises 0.1 to 5.0 mg / 100 mL of gallic acid. The packaged black tea beverage having the turbidity according to any one of claims 1 to 6, which is a non-alcoholic beverage. The packaged black tea beverage according to any one of claims 1 to 7, wherein the packaged black tea beverage is one of a black tea beverage, a fruit juice beverage, and a soft drink. The packaged black tea according to any one of claims 1 to 8, wherein the citrus fruit component is one or more selected from the group consisting of fruits and vegetables, frozen fruits, fruit juices and powders. Beverage. Any of claims 1 to 9, wherein the citrus fruit component is one or more selected from the group consisting of orange, tangerine, grapefruit, lemon, bergamot, lime, yuzu and Hyuganatsu. Citrus tea beverage in the container described in. A method for producing a packaged black tea beverage containing a black tea extract and a citrus fruit component.
Adjust black tea polyphenols to 10.0-45.0 mg / 100 mL,
The feature is that the content ratio of black tea polyphenols to citric acid (black tea polyphenols / citric acid) is adjusted to 0.35 to 10.00, and the transmittance (T%) is adjusted to 45.0 to 90.0%. A method for producing a containerized black tea beverage. It is a method for improving the sharpness of the aftertaste by the acidity of a black tea beverage in a container containing a black tea extract and a citrus fruit component.
Adjust black tea polyphenols to 10.0-45.0 mg / 100 mL,
The feature is that the content ratio of black tea polyphenols to citric acid (black tea polyphenols / citric acid) is adjusted to 0.35 to 10.00, and the transmittance (T%) is adjusted to 45.0 to 90.0%. A method for improving the sharpness of the aftertaste due to the acidity of black tea beverages packed in containers.