JP2021119767A - Ready-to-drink cloudy black tea beverage containing fruit components, and production method thereof - Google Patents

Abstract

To provide a ready-to-drink cloudy black tea beverage (RTD) which acquires a higher rating than conventional ready-to-drink cloudy black tea beverages (RTD) with respect to strength of black tea flavor, short aftertaste due to sourness, and strength of cloudiness, which tend to be lost by heat sterilization treatment.SOLUTION: A ready-to-drink cloudy black tea beverage contains a black tea extract and one or more fruit components selected from among at least apples and peaches. The beverage contains black tea polyphenols of 5.0-45.0 mg/100 mL. The content ratio of the black tea polyphenols to malic acid (black tea polyphenols/malic acid) is from 0.35 to 10.00. 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 at least one or more fruit components selected from apples and peaches, and a method for producing the same.

The method of drinking sliced 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, which is characterized in that the sweetness and spiciness represented by the sugar content and the acidity when the acidity is in the above range is 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 fruit tea provided at a juice stand or the like, particularly fruit tea containing fruit components of apples and peaches, in the form of a packaged black tea beverage (RTD). More specifically, the strength of the flavor of black tea, the strength of freshness of fruits, and the strength of turbidity, which tend to be lost by heat sterilization, are compared with those of conventional packaged black tea beverages (RTD). The primary purpose is to provide a ready-to-drink black tea beverage (RTD) that is highly evaluated.

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

The present invention is a packaged black tea beverage containing a black tea extract and at least one or more fruit components selected from apples and peaches, containing 5.0 to 45.0 mg / 100 mL of black tea polyphenols. , The content ratio of black tea polyphenols to black tea (black tea polyphenols / apple acid) is 0.30 to 10.00, and the permeability (T%) is 45.0 to 90.0%. Propose a black tea beverage that is packed in a container.

The present invention is also a method for producing a black tea beverage in a package containing a black tea liquid component and at least one or more fruit components selected from apples and peaches, wherein the content of black tea polyphenols is 5.0 to 5. Adjust to 45.0 mg / 100 mL, adjust the content ratio of black tea polyphenols to black tea (black tea polyphenols / apple acid) to 0.30 to 10.00, and adjust the permeability (T%) to 45.0 to 90. We propose a method for producing a packaged black tea beverage, which is characterized by adjusting to 0.0%.

The present invention is also a method for improving the freshness of the fruit of a black tea beverage in a package containing a black tea liquid component and at least one or more fruit components selected from apples and peaches, and the content of black tea polyphenols is adjusted. Adjust to 5.0-45.0 mg / 100 mL, adjust the content ratio of black tea polyphenols to black tea (black tea polyphenols / apple acid) to 0.30 to 10.00, and adjust the permeability (T%) to 45. We propose a method for improving the freshness of the fruits of a packaged black tea beverage, which is characterized by adjusting the content to 0 to 90.0%.

According to the present invention, the strength of the flavor of black tea, the strength of freshness of fruits, and the strength of turbidity, which tend to be lost by heat sterilization treatment, which tend to be lost by heat sterilization treatment, are conventional containers. It has become possible to provide packaged black tea beverages (RTD), which are highly evaluated compared to packed black tea beverages (RTD), and even though they are packaged black tea beverages (RTD), they are provided at juice stands, etc. It is possible to provide an unprecedented packaged black tea beverage (RTD) that feels like fruit tea.

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 a black tea liquid component and at least one or more fruit components selected from apples and peaches, and the content liquid (hereinafter, also referred to as a beverage liquid) filled in the container is: It has turbidity.
Here, the packaged black tea beverage refers to a beverage in which the beverage liquid is packaged and heat-sterilized as required by laws and regulations.
In addition, the "turbidity" of the container-filled black tea beverage in the present invention means that the content liquid is turbid and not transparent. Specifically, when the content liquid after filling the container is pure water 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 is technically and industrially different in nature from the beverage prepared at home, restaurants, etc. and immediately consumed (for example, "Latest Soft Drinks". , Supervised by the National Soft Drink Industry Association, Korin, 2003).
In addition, for black tea beverages that are packed in containers, it is necessary to write the product name on the packaging materials 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 required.
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 or not various components normally contained in black tea liquid, such as theaflavin, thearubigin, and tannin, 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 beverages (samples) prepared in the examples described later contained these components.

(Fruit component)
In the present invention, the fruit component means a component derived from at least one kind of fruit selected from apples and peaches, and for example, apple fruits and peach fruits are processed by extraction, squeezing, crushing and the like. It can be mentioned that a part or all of the fruit is blended (hereinafter, these are also collectively referred to as "fruit extract").
In addition, what the fruit extract was concentrated or dried (fruit concentrate, dried fruit) may be used in place of the fruit extract or in combination with the fruit extract, all of which are in the present invention. Corresponds to "fruit component".

The mode of the fruit extract or fruit concentrate may be either liquid or solid, and both may be used in combination.
As the fruit from which the fruit extract or the like is derived, any one of fruits and vegetables, frozen fruits and vegetables, dried fruits and vegetables, or a combination thereof can be used. 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 fruit juice 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 fruit species related to the fruit components are not particularly limited except that they contain apples and / or peaches, as long as the conditions for the packaged black tea beverage of the present invention are satisfied. For example, apples or peaches may be contained alone or both may be contained. It may also contain fruit species other than apples and / or peaches. However, in that case, it is preferable that apples and / or peach fruits are the main raw materials as fruit components from the viewpoint of sufficiently obtaining the effects of the present invention. The main raw material means that apple and / or peach-derived components are contained in an amount of 50% by mass or more among the fruit components.

Whether or not the packaged black tea beverage contains at least one fruit component selected from apples and peaches is determined by the product name, raw material name, and other items described on the packaging material such as the container and label. be able to. 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 apple fruit and / or peach fruit 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 preferably contains a black tea polyphenol content of 5.0 to 45.0 mg / 100 mL. This is because, within this range, the strength of the flavor of black tea in the packaged black tea beverage becomes good. From this point of view, it is preferably 6.0 mg / 100 mL or more, more preferably 8.0 mg / 100 mL or more, and further preferably 10.0 mg / 100 mL or more. 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, black tea leaf dried product, and black tea leaf concentrated dried product, various known techniques such as solid-liquid separation and activated charcoal are used. The content of black tea polyphenols 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 content of black tea polyphenols can also be adjusted by adjusting the amount thereof in combination with a commercially available black tea polyphenol preparation. However, the method is not limited to these methods.
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 not a single component name, but a water-soluble compound that reacts with proteins, alkaloids, and metal ions contained in plants to form a sparingly soluble salt, and is a component contained in polyphenols. It is a generic term.
The tannin content 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).
The eight catechins are a general term for eight catechins contained in fermented tea: catechin, epicatechin, gallocatechin, epigalocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigalocatechin gallate. Well, its content can be calculated using a high speed liquid chromatography (HPLC) device.

(Tannin content)
In the packaged black tea beverage of the present invention, the tannin content is preferably 6.0 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 more preferably 7.0 mg / 100 mL or more, particularly 8.0 mg / 100 mL or more, and particularly 10.0 mg / 100 mL or more. More preferred. 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.

For the tannin content, one or more selected from the group consisting of black tea extract, that is, black tea leaf extract, black tea leaf concentrate, black tea leaf dried product, and black tea leaf concentrated dried product are selected, 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 charcoal 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 of the tannin preparation in combination with a commercially available tannin preparation. However, the method is not limited to these methods.

(Malic acid)
The content of malic acid in the packaged black tea beverage of the present invention is preferably 1.0 mg / 100 mL to 70.0 mg / 100 mL. This is because when the malic acid content is in this range, the freshness of the fruit in the containerized black tea beverage can be felt well. From this point of view, it is more preferably 2.0 mg / 100 mL or more or 65.0 mg / 100 mL or less, and more preferably 3.0 mg / 100 mL or more or 60.0 mg / 100 mL or less, and among them, 5 It is particularly preferably 0.0 mg / 100 mL or more or 30.0 mg / 100 mL or less.
Examples of the method for adjusting the malic acid content include a method in which malic acid is blended alone or a method in which the blending amount of the fruit component containing malic acid is adjusted. However, the method is not limited to these methods.

(Black tea polyphenols / malic acid)
In the packaged black tea beverage of the present invention, the content ratio of black tea polyphenols to malic acid (black tea polyphenols / malic acid) is preferably 0.30 to 10.00. This is because, within this range, the sharpness of the aftertaste due to the acidity of one or more fruit components selected from apples and peaches is improved in the packaged black tea beverage. From this point of view, it is preferably 0.35 or more, 0.50 or more among them, 0.80 or more among them, and 1.00 or more among them. Further, for the same reason, it is more 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 malic acid (black tea polyphenols / malic 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 malic acid in combination. However, the method is not limited to this method.

(Transmittance (T%))
The packaged black tea beverage of the present invention preferably has a transmittance (T%) of 45.0% to 90.0%. This is because, within this range, the strength of turbidity becomes good, and the texture 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 more. 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 fruits, the amount of black tea leaf powder added at the time of preparation, the amount of crushed fruit added, and the like. It can be adjusted by the amount of turbid fruit juice and fruit puree added. 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 fruits together. By extracting one or more fruits selected from black tea leaves and apples and peaches together, it is possible to enhance the flavor of the fruits while causing turbidity, especially the mixing ratio of black tea leaves and fruits, extraction conditions, etc. It is preferably adjusted according to the filtration conditions, and most preferably adjusted by using the tannin content and the malic acid content at the time of extraction as indicators. However, the method is not limited to these methods.

(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 200 μm with respect to the total particles on a volume basis. This is because, within this range, the occurrence of precipitation is suppressed even when the product is stored under heating.
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 200 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 μm to 200 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 values measured at .65-0.02i were adopted.

Further, the packaged black tea in the present invention preferably has a 10% integrated particle size (D10) of 10 μm to 100 μm on a volume basis, more preferably 20 μm or more or 80 μm or less, and among them, 30 μm or more or It is particularly preferably 70 μm or less.
The 50% integrated particle size (D50) is preferably 60 μm to 150 μm, more preferably 70 μm or more or 140 μm or less, and particularly preferably 80 μm or more or 130 μm or less.
The 90% integrated particle size (D90) is preferably 160 μm to 300 μm, more preferably 170 μm or more or 250 μm or less, and particularly preferably 180 μm or more or 230 μm or less.

In the packaged black tea beverage of the present invention, D10, D50 and D90 are black tea leaf extraction conditions, fruit blending ratios, extraction conditions and post-extraction filtration conditions, or black tea leaf powder and crushed fruit at the time of preparation. It can be adjusted by adding such as. Above all, it is preferable to adjust according to the extraction conditions, cooling conditions, and filtration conditions when black tea leaves and fruits are extracted together. By extracting the black tea leaves and the fruits together, it is possible to enhance the flavor of the 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. However, the method is not limited to these methods.

(PH)
When the pH of the packaged black tea beverage of the present invention is 3.5 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 3.6 or more, more preferably 3.8 or more, more preferably 4.0 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)
In the packaged black tea beverage of the present invention, when the ratio of the tannin content to the epi-catechin amount (tannin / epi-catechin) is 3.0 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 the above.
From this point of view, the ratio (tannin / epi-catechin) of the packaged black tea beverage of the present invention is preferably 3.0 or more, particularly 5.0 or more, and more preferably 7.0 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 epimeric catechins gradually changes to non-epimeric catechins, that is, catechin, catechin gallate, galocatechin, and galocatechin gallate, respectively, when heated. Therefore, the amount of epimer 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 0.10 to 5.00.
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 0.40 or more or 4.00 or less, particularly preferably 0.50 or more or 3.00 or less, and particularly preferably 0. Most preferably, it is 60 or more or 1.00 or less.
As a method for adjusting (monosaccharide / disaccharide), the content of the monosaccharide and / or the disaccharide may be adjusted, and examples thereof include a method of adding a monosaccharide or a disaccharide. However, the method is not limited to this method.
The contents of monosaccharides and disaccharides can be measured by a calibration curve method or the like using a high performance liquid chromatogram (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 less than 5.0 mg / 100 mL, and the astringency and bitterness of tea tend to be less noticeable. Among them, 0.1 mg / 100 mL or more or 4.0 mg / 100 mL or less is more preferable, and 0.2 mg / 100 mL or more or 3.0 mg / 100 mL or less is particularly preferable. Among them, it is most preferably 0.3 mg / 100 mL or more or 2.5 mg / 100 mL or less.
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 4.0 to 200.0. 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, it is more preferably 5.0 or more or 100.0 or less, and particularly preferably 8.0 or more or 60.0 or less. Among them, it is most preferably 10.0 or more or 30.0 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. However, the method is not limited to these methods.

(Malic acid / tannin)
In the packaged black tea beverage of the present invention, the ratio of the malic acid content to the tannin content (malic acid / tannin) is determined in view of the astringency of black tea and the flavor of fruit in the packaged black tea beverage. It is preferably 0.01 to 10.0, more preferably 0.02 or more or 5.00 or less, particularly preferably 0.03 or more or 3.00 or less, and further preferably. Most preferably, it is 0.05 or more or 2.00 or less.
In the packaged black tea beverage of the present invention, the ratio of the tannin content to the malic acid content (malic acid / tannin) is adjusted by using the above-mentioned method for adjusting the tannin content and the method for adjusting malic acid in combination. can. However, the method is not limited to these methods.

(Malic acid / epimer catechin)
In the packaged black tea beverage of the present invention, if the ratio of malic acid content (malic acid / epi catechin) to the amount of epi catechin is 1.0 to 120.0, 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 2.0 or more or 100.0 or less, and particularly preferably 3.0 or more or 30.0 or less.
As a means for adjusting the ratio of malic acid content (malic acid / epi catechin) to the epi-catechin amount within the above range, for example, the amount of black tea leaves used, the amount of fruits used, extraction conditions, apples, etc. The amount of acid added may be adjusted. However, the method is not limited to these methods.

(Malic acid / organic acid)
In the packaged black tea beverage of the present invention, the ratio of the malic acid content to the organic acid amount (malic acid / organic acid) is preferably 0.30 to 0.99.
When the ratio of malic acid content to the amount of organic acid (malic acid / organic acid) is 0.30 or more, it is preferable because it can further contribute to the strength of turbidity. If it is 0.99 or less, it is preferable because it contributes to the appropriate acidity of the fruit.
From this point of view, the ratio (malic acid / organic acid) of the packaged black tea beverage of the present invention is preferably 0.40 or more, particularly 0.45 or more, and more preferably 0.50 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 malic acid and organic acid is not particularly limited, but it is preferably derived from fruits. For example, the malic acid and 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. Furthermore, a commercially available malic acid preparation or an organic acid preparation can be used in combination.

As a means for adjusting the ratio of the malic acid content (malic 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 strength of the freshness of the fruit.
The ratio can also be adjusted by adding an acidity regulator. Examples of the acidity regulator include malic acid, sodium malate, 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 malic 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 or less.

(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 is based on 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, it is preferable because the bitterness of black tea is suppressed and the flavor of the fruit during storage is further maintained.
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 further 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 6.0 to 50.0, the astringency and umami of the aftertaste become more 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 6.0 or more, more preferably 8.0 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 and 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 retention of the flavor of black tea, the ratio of the sodium (Na) content to the tannin content (sodium / tannin) is preferably 2.0 or less. Of these, 1.0 or less is preferable, 0.8 or less is preferable, 0.5 or less is preferable, and 0.3 or less is 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. However, the method is not limited to these methods.

(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 7.0% or less, the sweetness is not too strong and the flavor is further improved, which is preferable. From this point of view, it is preferably 7.0% or less, more preferably 6.5% or less, and even more preferably 6.0% 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 even better, 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 0.030% or less, and more preferably 0.020% or less.
Further, the citric acid content of the packaged black tea beverage of the present invention is preferably less than 20.0 mg / 100 ml, particularly less than 10.0 mg / 100 ml, and more preferably less than 5.0 mg / 100 ml. preferable.
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 1.00 to 5.00, it is preferable because the sharpness of the aftertaste is further good while feeling a sufficient drinkability.
From this point of view, the sweetness of the packaged black tea beverage of the present invention is more preferably 1.50 or more, particularly preferably 1.70 or more, and more preferably 1.90 or more. On the other hand, it is preferably less than 5.00, more preferably 4.00 or less, and even more preferably 3.00 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 Soft Drink Industry Association, 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, is a non-alcoholic beverage, and more preferably does not contain alcohol.

<Manufacturing method of containerized black tea beverage>
As a method for producing a black tea beverage in a package of the present invention, it is a black tea beverage in a package containing a black tea extract and a fruit component, and black tea polyphenols are adjusted to 5.00 to 45.0 mg / 100 mL, and an apple is used. The feature is that the content ratio of black tea polyphenols to acid (black tea polyphenols / malic acid) is adjusted to 0.30 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.

Further, it is preferable to adjust the tannin content in the packaged black tea beverage to 6.0 mg / 100 mL to 45.0 mg / 100 mL. This is because the astringency of black tea is improved within this range.
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, it is preferable to adjust the ratio of malic acid content (malic acid / organic acid) to the amount of organic acid in the packaged black tea beverage to 0.30 to 0.99. When the ratio of malic acid content to the amount of organic acid (malic acid / organic acid) is 0.30 or more, it is preferable in that it can further contribute to the strength of turbidity. When it is 0.99 or less, it is preferable in that it can contribute to the appropriate acidity strength of the fruit.
As a means for adjusting the ratio of the malic acid content (malic acid / organic acid) to the organic acid amount within the above range, the above-mentioned method may be adopted.

Further, in the method for producing a packaged black tea beverage of the present invention, it is preferable to further adjust the acidity of the packaged black tea beverage 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 fruits together, and although the mechanism is not clear, the black tea leaves and fruits are combined together. By extracting to black tea, the components of black tea leaves and the components of fruits react and combine at low temperature and under acidic conditions to produce 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 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. Can be done. Further, for example, in addition to the fruit itself, a fruit with a skin obtained by cutting, crushing, squeezing, etc., and a fruit excluding the skin, obtained by cutting, crushing, squeezing, etc. Includes what has been done. Specific examples include slices and dice obtained by cutting apples and peaches.

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 extracting black tea leaves and fruits 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 fruits are extracted together (this process is referred to as "extraction step"), and if necessary. Then, 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 filling is performed. In the manufacturing method (this process is referred to as "sterilization or container filling step"), the amount or ratio of each component is adjusted by selecting raw materials, adjusting the conditions of each process, etc. The method of manufacturing can be mentioned.
In particular, in the packaged black tea beverage of the present invention, black tea leaves and 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 in an acidic state. By cooling the mixture while keeping the temperature, it is possible to forcibly generate cream down and preferably add turbidity to the drinking liquid. In the tea fruit extraction step, in addition to extracting the tea leaves and fruits together, the tea leaves may be added to the extract from which the fruits have been extracted, and the tea may be extracted in the fruit extract. 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 fruits is completed before the extract is cooled.
However, it is not limited to this manufacturing method.

Regarding the blending ratio of the tea leaves and the fruits, it is preferable to blend the fruits in a ratio of 1.0 to 5.0 parts by mass with respect to 100 parts by mass of the tea leaves, and among them, 1.5 parts by mass or more or 4 It is more preferable to blend in a proportion of 0.0 parts by mass or less, of which 2.0 parts by mass or more or 3.0 parts by mass or less.

(Extraction process)
Black tea leaves (also referred to as "raw tea") and fruits are extracted, for example, by using an extraction device called a kneader or dripper according to a conventional method, 5 to 100 times the amount of raw tea, and hot water at 10 to 100 ° C. For about 1 to 60 minutes, if necessary, the mixture may be stirred at least once and extracted at normal pressure. From the viewpoint of suppressing the change in liquid color while maintaining an appropriate flavor, extraction is performed at 10 to 90 ° C., especially 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 fruits in the coexistence, or to extract black tea leaves using an extract of 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 fruits are extracted together, the tannin content and malic acid content are adjusted to be within the above ranges, so that the container has a turbidity but a good texture. It can be a tannin tea beverage.
The changes in the contents of tannin and malic acid are slight even in the beverage processing step, and the predetermined amounts of tannin content and malic acid content adjusted in the extraction step are the contents of the packaged beverage after sterilization and filling. The tannin content and the malic acid content can also be calculated by analyzing and measuring.

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, a stainless steel filter, a flannel cloth, a strainer, or any other filtration method 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 fruits are extracted together, and the pH of the extract obtained at that time is less than 5.50, especially less than 5.00, and 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 fruits 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, citrus, grapefruit, lemon, bergamot, citrus fruits such as Hyuganatsu, peaches, apples, white grapes, strawberries, pears, pears, apricots, plums, cherries, plums, prunes and other Rosaceae fruits, papaya, lychee, mango. , Cassis, Kiwi, Acerola, Banana, Blueberry, Plum, Guava, etc. It may be one of these or a combination of two or more of them. The fruit juice to be used may be one kind, or two or more kinds may be added in combination.
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 nigiri tea beverage of the present invention, for example, raw apple slices are extracted together with tea (“raw apple extraction manufacturing method”), and the whole skin is squeezed into apple juice, that is, skin. An example of the manufacturing method is to add apple juice or apple puree obtained by squeezing an apple with an apple as it is. It is preferable that no fragrance is used in this production method.
Further, as another aspect of the method for producing a packaged black tea beverage of the present invention, for example, raw peach slices are extracted together with black tea (“raw peach extraction manufacturing method”), and the whole peach juice is squeezed to the skin. That is, a manufacturing method can be mentioned by adding peach juice or peach puree obtained by squeezing peach with skin 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. If it is a PET bottled beverage, it may be sterilized by UHT, for example, held at 120 to 150 ° C. for 1 second to several tens of seconds, and then filled in a container.

<How to improve the freshness of the fruits of black tea beverages packed in containers>
In a packaged black tea beverage containing a black tea liquid component and at least one or more fruit components selected from apples and peaches, a packaged black tea beverage containing at least a black tea extract and a fruit component. The black tea polyphenols are adjusted to 5.0 to 45.0 mg / 100 mL, the content ratio of black tea polyphenols to black tea (black tea polyphenols / malic acid) is adjusted to 0.30 to 10.00, and the permeability (T). %) Is adjusted to 45.0 to 90.0%, and if a turbid black tea beverage is produced in a container, the freshness of the fruit can be particularly improved while having turbidity. That is, such a production method can be provided as a method for improving the freshness of the fruit 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 the black tea leaves and the fruits together, and further, the fruits slice the fruits that have not been heat-treated. It may be the one that has been used. For example, black tea leaves and apple slices or peach slices can be combined and extracted together.
Further, the freshness of the fruit in the present invention is a flavor that is easily impaired by heat sterilization in a conventional packaged beverage, and is not heated added to fruit tea provided in a general household or a store (juice stand). It refers to the flavor of the fruit.
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 warm storage and in terms of flavor retention 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". Intention is also included.

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, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate) is the content of tea polyphenols (mg / 100 mL). Adopted as.

(Malic acid content / organic acid content)
Using LC-10ADbp (manufactured by Shimadzu Corporation), the content (mg / 100 mL) of malic acid and other organic acids (citric acid, succinic acid, lactic acid, formic acid and acetic acid) was measured 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 / malic acid)
The value obtained by dividing the black tea polyphenol content (mg / 100 mL) obtained by the above-mentioned measuring method by the malic acid content (mg / 100 mL) was calculated.

(Measurement of transmittance (T%))
For the transmittance, a "ultraviolet visible spectrophotometer UV-1800 (manufactured by 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 200 μm (particle ratio of 10 to 200 μm (volume%)) 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). The black tea polyphenol / gallic acid was calculated by dividing the obtained black tea polyphenol content by the gallic acid content.

(Malic acid / epimer catechin)
From the values obtained by the above-mentioned measuring method, (malic acid / epi-catechin) was calculated by dividing the obtained malic acid content by the epi-catechin content.

<Example 1>
Add 3.5 g of apple slices (about 5 mm on each side, dice-shaped) to 6 g of black tea (tea leaf type: Uva, Darjeeling used at a ratio of 4: 1), add 1050 mL (30 times) of pure water, and extract at 80 ° C for 5 minutes. bottom. 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 (SA1 continuous centrifuge manufactured by Westfalia) at a flow velocity of 480 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ^2. , 50 g of apple concentrated turbid fruit juice (straight equivalent) and 3 g of vitamin C ("VC") were added to the extract obtained by filtration, sugar was added, and sodium bicarbonate was added so as to have a pH of 4.10. , 7,000 g was prepared with pure water.
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 12 g of black tea was used and the amount of apple turbid juice was changed to 115 g.

<Example 3>
In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1 except that 20 g of black tea was used and the amount of apple turbid juice was changed to 200 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 amount of apple turbid juice was changed to 350 g.

<Example 5>
A packaged beverage (sample) was obtained in the same manner as in Example 1 except that 45 g of black tea was used and the amount of apple turbid juice was changed to 450 g.

<Example 6>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the amount of apple concentrated turbid juice was changed to 35 g.

<Example 7>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the amount of apple concentrated turbid juice was changed to 73 g.

<Example 8>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the amount of apple concentrated turbid juice was changed to 568 g.

<Example 9>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the amount of apple concentrated turbid juice was changed to 1000 g.

<Example 10>
In Example 3, the extraction conditions were set to 75 ° C. for 6.5 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 77 ° C. for 6.0 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 9 ° C. Similarly, a packaged beverage (sample) was obtained.

<Example 12>
In Example 3, the extraction conditions were set to 79 ° C. for 5.5 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 12 ° C. Similarly, a packaged beverage (sample) was obtained.

<Example 13>
In Example 3, the extraction conditions were set to 85 ° C. for 4.0 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 3, 6 g of black tea was used, 280 g of apple concentrated turbid juice was used, and the extraction conditions were set at 85 ° C. for 4.0 minutes. At that time, each minute was stirred for 210 seconds, and the extract was further mixed. A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the cooling temperature was changed to 35 ° C.

<Example 15>
In Example 3, 45 g of black tea was used, 45 g of apple concentrated turbid juice was used, and the extraction conditions were set at 75 ° C. for 6.5 minutes. A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the cooling temperature was changed to 7 ° C.

<Example 16>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the apple slice was changed to a peach slice and the apple concentrated turbid juice was changed to white peach concentrated juice in Example 14.

<Example 17>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the apple slice was changed to a peach slice and the apple concentrated turbid juice was changed to white peach concentrated juice.

<Example 18>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the apple slice was changed to a peach slice and the apple concentrated turbid juice was changed to white peach concentrated juice in Example 15.

<Comparative example 1>
A packaged beverage (sample) was obtained in the same manner as in Example 1 except that 4.5 g of black tea was used and the apple concentrated turbid juice was changed to 40 g.

<Comparative example 2>
In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1 except that black tea was changed to 48 g and apple concentrated turbid juice was changed to 480 g.

<Comparative example 3>
In Example 3, a packaged beverage (sample) was obtained in the same manner as in Example 3 except that the apple concentrated turbid juice was changed to 30 g.

<Comparative example 4>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the apple concentrated turbid juice was changed to 1200 g in Example 3.

<Comparative example 5>
In Example 3, the extraction conditions were set to 70 ° C. for 7.0 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 3, the extraction conditions were set to 88 ° C. for 3.5 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, apple slices are changed to orange slices, apple turbid juice is changed to orange turbid juice, malic acid is added so that malic acid has a value shown in the table, and then the pH becomes 4.10. 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, apple slices are changed to grape slices, apple turbid juice is changed to grape turbid juice, malic acid is added so that malic acid has a value shown in the table, and then the pH becomes 4.10. A packaged beverage (sample) was obtained in the same manner as in Example 3 except that sodium bicarbonate was added as described above.

<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 400 L / hr and a rotation speed of 12000 rpm.

<Example 20>
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 21>
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 22>
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 23 to 26>
In Example 3, each packaged beverage (in the same manner as in Example 3), except that the addition amount of citric acid, sodium bicarbonate, or both was adjusted to the pH shown in the table. Sample) was obtained.

<Example 27>
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 28>
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 29>
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 30>
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 31 to 34>
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.

<Example 35>
In Example 3, black tea was finely filtered using a centrifuge at a flow rate of 420 L / hr and a rotation rate of 11000 rpm with a ratio of Uva and Darjeeling used to 95: 5, and monosaccharides (glucose) and disaccharides. The amount of (sucrose) added was adjusted to the monosaccharide content and disaccharide content shown in the table, and the amount of citric acid added was adjusted to adjust the pH to 3.50. In the same manner, each packaged beverage (sample) was obtained.

<Example 36>
In Example 3, black tea was finely filtered using a centrifuge at a flow rate of 480 L / hr and a rotation speed of 8000 rpm, and monosaccharides (glucose) and disaccharides were used. Example 3 except that the amount of (sucrose) added was adjusted to the monosaccharide content and disaccharide content shown in the table, the amount of sodium bicarbonate added was adjusted, and the pH was adjusted to 6.99. In the same manner as above, each packaged beverage (sample) was obtained.

(Sensory examination 1)
Regarding the packaged beverages (samples) obtained in Examples 1 to 36 and Comparative Examples 1 to 8, five examiners (panelists) examined the strength of the flavor of black tea, the strength of the freshness of the fruit, and the turbidity. The three items of strength 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 every minute for 15 seconds each to obtain an extracted liquid.
After cooling the obtained extract to 20 ° C., it is finely filtered using centrifugation, and the extracted extract obtained by filtration contains 1.0 g (straight equivalent) of apple-concentrated clear juice and vitamin C (“VC””. ) 3 g, citric acid 4 g, and granulated sugar 50 g were added, sodium bicarbonate was added so as to have a pH of 3.8, and the mixture was made up with pure water so as to have a pH of 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, the mixture was left to stand with a lid without stirring to obtain an extracted liquid.
The obtained extract was rapidly cooled to 5 ° C., 10 g of sugar and 10 mL of grated apple juice were added, and the volume was adjusted to 250 g with cold water.

= Strength of black tea flavor =
5: Feels stronger than the positive control and has almost no astringency. Very good.
4: Feels as good as a positive control. Good.
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.

= Strength of freshness of fruit =
5: Feels stronger than the positive control and is very good.
4: Feels as good as a positive control. Good.
3: Feels weaker than the positive control, but stronger than the negative control, acceptable.
2: I feel only the same as the negative control. It's not very good.
1: Feels weaker than the negative control. Not good.

= Strength of turbidity =
5: T% is 70.0 to 80.0, has moderate turbidity, does not have agglomerates in the liquid, and is very good.
4: T% is 50.0 or more and less than 70.0, or T% is 80.1 or more and less than 85.0, which is good.
3: T% is 45.0 or more and less than 50.0 and is slightly turbid, or T% is 85.0 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 points, there is no “1” in the evaluation, and it is a very good black tea beverage.
◯: The total score is 9 to 13, there is no “1” in the evaluation, and it is a good black tea beverage.
Δ: The total score is 6 to 8, and there is no “1” in the evaluation, 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 19 to 36 were stored in a dark room at 55 ° C. for 2 weeks, and the samples after warm storage were evaluated to determine the properties and flavor after storage. The retention was verified. Five examiners (panelists) score the three items of precipitation, black tea liquid color, and black tea flavor retention on a scale of 1 to 3 based on the following criteria, and adopt the most popular evaluation. And said.
As a control, the same samples as in Examples 16 to 36 were re-produced on the day of the sensory analysis.

= 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 9 points or more, there is no “1” in the evaluation, and it is a very good black tea beverage over time.
◯: The total score is 6 to 8, there is no “1” in the evaluation, and the tea beverage is good 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 various test results that the present invention has conducted so far, it is a black tea beverage that is a packaged black tea beverage containing a black tea extract and at least one or more fruit components selected from apples and peaches. It contains 5.0 to 45.0 mg / 100 mL of polyphenols, the content ratio of black tea polyphenols to black tea (black tea polyphenols / malic acid) is 0.35-10.00, and the permeability (T%) is high. If it 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 as compared with the conventional packaged beverage (RTD), and the juice. It turned out that you can feel the uniqueness of fruit tea offered at stands.
When the fruit components of orange fruits and grape fruits are contained, the acidity is not compatible with malic acid, the acidity is conspicuous, the acidity becomes heavy, and the aroma of tea and the freshness of the fruit tend to be difficult to feel. there were.

Further, in order to produce such a packaged beverage, an extract is used in a method for producing a packaged beverage, which comprises a step of combining black tea leaves and one or more fruits selected from apples and peaches and extracting them together. The amount of tannins in the extract was adjusted to 5.0 mg / 100 mL to 45.0 mg / 100 mL, and the content ratio of black tea polyphenols to black tea (black tea polyphenols / apple acid) in the extract was 0.35 to 10.00. It was also found that it is preferable to adjust and adjust the transmission rate (T%) to 45.0 to 90.0%.

The fruit component of peach is similar to that of apple, and in both cases, the main organic acid contained in the fruit is malic acid, and the content ratio of malic acid is also the same. Therefore, it is considered that the same effect can be obtained when the fruit component of peach is used instead of the fruit component of apple.

Claims (14)

A black tea beverage in a container containing a black tea extract and at least one or more fruit components selected from apples and peaches.
It contains 5.0 to 45.0 mg / 100 mL of black tea polyphenols, 1.0 to 60.7 mg / 100 ml of malic acid, and the content ratio of black tea polyphenols to malic acid (black tea polyphenols / malic acid) is 0. .30 to 10.00, and a packaged black tea beverage characterized by a permeability (T%) of 45.0 to 90.0%. The packaged black tea beverage according to claim 1, wherein particles having a particle size of 10 to 200 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 3.5 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, wherein the gallic acid content is less than 5.0 mg / 100 mL. The packaged black tea beverage 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. Claims 1 to 1, wherein at least one or more fruit components selected from at least apples and peaches are one or more selected from the group consisting of fruits and vegetables, frozen fruits, fruit juices and powders. The bottling black tea beverage according to any one of 8. A method for producing a packaged black tea beverage containing a black tea extract and at least one or more fruit components selected from apples and peaches.
Black tea polyphenols are adjusted to 5.0 to 45.0 mg / 100 mL, malic acid is adjusted to 1.0 to 60.7 mg / 100 ml, and the content ratio of black tea polyphenols to malic acid (black tea polyphenols / malic acid) Is adjusted to 0.30 to 10.00, and the permeability (T%) is adjusted to 45.0 to 90.0%, which is a method for producing a packaged black tea beverage. The method for producing a packaged black tea beverage according to claim 10, wherein the fresh fruit is a slice of a fruit that has not been heat-treated. The method for producing a packaged black tea beverage according to claim 10 or 11, wherein further fruit juice is added. It is characterized by extracting at least one slice selected from apples and peaches as fresh fruit together with black tea, and adding whole juice squeezed to at least one kind of skin selected from apples and peaches as fruit juice. The method for producing a packaged black tea beverage according to any one of claims 10 to 12. A method for improving the fruitiness of a packaged black tea beverage containing a black tea extract and at least one or more fruit components selected from apples and peaches.
Black tea polyphenols are adjusted to 5.0 to 45.0 mg / 100 mL, malic acid is adjusted to 1.0 to 60.7 mg / 100 ml, and the content ratio of black tea polyphenols to malic acid (black tea polyphenols / malic acid). Is adjusted to 0.30 to 10.00, and the permeability (T%) is adjusted to 45.0 to 90.0%, which is a method for improving the fruitiness of a packaged black tea beverage.