JP6700641B1 - Bottled black tea beverage containing citrus fruit component and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To highly evaluate the flavor intensity of black tea which tends to be lost by heat sterilization treatment, the sharpness of aftertaste due to acidity, and the turbidity compared with conventional packed black tea beverage (RTD). Providing a black tea beverage (RTD) in the resulting container. A black tea beverage in a container containing a black tea extract and a citrus fruit component, containing 10.0 to 45.0 mg/100 mL of black tea polyphenols, and a content ratio of black tea polyphenols to citric acid ( The black tea polyphenols/citric acid) is 0.35 to 10.00, and the transmittance (T%) is 45.0 to 90.0%. [Selection diagram] None

Description

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

  The method of drinking the citrus fruits that are sliced in a ring on black tea has been popular since ancient times both inside and outside Japan, and it is widely used not only in ordinary households but also in coffee shops and the like.

  However, recently, the number of stores (for example, juice stands) that provide such fruit tea in a take-out manner is increasing at railway stations, department stores, and the like, and it is gaining wide popularity, especially among women.

However, it is technically extremely difficult to reproduce such a way of drinking, that is, a beverage that industrially provides a fruit tea having a texture in which sliced fruits are floated on black tea, that is, a packed black tea beverage (RTD). Met.
There are several reasons for this, and one of the reasons is that the sterilized black tea beverage (RTD), which is an industrial product, is legally required to be heat-sterilized because it is assumed to be stored for a certain period of time. When such heat sterilization treatment is performed, heat deterioration and deterioration over time occur, and it can be mentioned that the heat sterilization treatment is not similar to that provided at a general home or a store (juice stand).

  In order to solve such a problem, a company that industrially provides a black tea beverage (RTD) packaged in a container, while using a secondary material such as a fragrance and the like, while performing the heat sterilization treatment legally required, , Have tried to provide something similar to that offered by ordinary households and stores (juice stands). As a result, although it has become possible to control the change in quality due to heat sterilization to a certain extent, by using auxiliary materials such as fragrances that are never used in general households, etc. It was still similar or dissimilar.

By the way, attempts to reproduce fruit tea in an industrial container as a black tea drink (RTD) have been made in various forms.
For example, Patent Document 1 discloses an apple-flavored food composition that imparts an apple-like acidity and an apple flavor that can improve the aftertaste even if the fruit juice content is less than 10 wt %. ..

  Patent Document 2 is a fruit-packaged black tea beverage containing 10 to 90% by mass of fruit juice, containing 10 ppm to 24 ppm of theogallin, and the ratio of the content of theogallin to the content of potassium (theogallin/K). Is disclosed in the range of 0.015 to 0.100.

  Patent Literature 3 describes a container-packaged black tea beverage containing 0.001 to 0.005% by mass of caffeine and a sweetener and fruit juice, and having an acidity of 0.02 to 0.08%. And a sweetness of sweetness represented by sugar and acidity in the range of 1.50 to 2.50 is disclosed.

  Patent Document 4 discloses a packaged non-alcoholic fruit juice-containing tea beverage containing one or more kinds of fruit juice selected from the group consisting of Muscat, peach, orange, bergamot, and apple, with a Brix value of 0.4 to. 5.0, tea-derived polyphenols are 10 to 400 ppm, fruit juice-derived polyphenols are 0.6 to 150 ppm, no sweetener is added, and the caffeine content is 100 ppm or less. A bottled non-alcoholic fruit juice-containing tea beverage characterized by the above is disclosed.

JP, 2011-152095, A JP, 2011-155892, A JP, 2011-155891, A Patent No. 5978466

  The present invention is intended to provide citrus fruit tea provided at a juice stand or the like in the form of a bottled black tea drink (RTD). More specifically, the strength of the flavor of black tea that tends to be lost by heat sterilization, the sharpness of the aftertaste due to the sourness, and the turbidity are compared to conventional bottled black tea beverages (RTD). It is a first object to provide a packed black tea beverage (RTD) that can be highly evaluated.

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

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

  The present invention is also a method for producing a packaged black tea beverage containing a black tea liquid component and a fruit component, wherein the content of black tea polyphenols is adjusted to 10.0 to 45.0 mg/100 mL, and citric acid is added. The content ratio of black tea polyphenols (black tea polyphenols/citric acid) is adjusted to 0.35 to 10.00, and the transmittance (T%) is adjusted to 45.0 to 90.0%, We propose a method for producing bottled black tea drinks.

  The present invention is also a method for improving the sharpness of the aftertaste due to the sourness of a packaged black tea beverage containing a black tea liquid component and a fruit component, wherein the content of black polyphenols is adjusted to 10.0 to 45.0 mg/100 mL. Then, adjust the content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) to 0.35 to 10.00, and adjust the transmittance (T%) to 45.0 to 90.0%. A method for improving sharpness of aftertaste due to sourness of a bottled black tea beverage is proposed.

  According to the present invention, a container in which the feeling of black tea at the top, the aftertaste aftertaste, and the strength of texture that tend to be lost by heat sterilization treatment are highly evaluated in comparison with a conventional packaged black tea beverage (RTD). It becomes possible to provide packed black tea drinks (RTD), and you can feel the taste of fruit tea offered at juice stands etc. even though it is packed black tea drinks (RTD) in containers RTD) can be provided.

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

<Black tea beverage in a container>
The bottled black tea beverage of the present invention contains at least a black tea liquid component and a fruit component, and the content liquid (hereinafter, also referred to as a beverage liquid) filled in the container has a turbidity.
Here, the bottled black tea beverage refers to the beverage that has been packaged and subjected to heat sterilization treatment as required by law.
In addition, the term "saturation" of the bottled black tea beverage in the present invention means that the content liquid is turbid and is not transparent. Specifically, the content liquid after filling the container with pure water as a reference. When the transmittance (T%) at 660 nm is measured, the numerical value 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 has a storage period of a certain period (so-called shelf life) guaranteed. Therefore, the packaged black tea beverage of the present invention has technically and industrially different properties from a beverage prepared at home, a restaurant, etc. and immediately drunk (for example, "latest soft drinks ], supervised by the Japan Soft Drink Industry Association, Korin, 2003).
In addition, it is necessary to describe the product name of the bottled black tea drink on the packaging materials such as containers and labels in accordance with the requirements of laws and regulations. The product name of the bottled 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 tea beverage, a fruit juice beverage, a fruit juice-containing beverage, a soft drink or the like.
In addition, it is preferable that the bottled black tea beverage of the present invention has a mode in which it can be used as it is without being diluted when it is opened (so-called single strength).

(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 concentrated black tea leaf extract. The obtained concentrated liquid (black tea leaf concentrated liquid), the dried product obtained by drying the black tea leaf extract liquid (black tea leaf dried product), and the dried product obtained by drying the black tea leaf concentrated liquid (black tea leaf concentrated dried product) ) And the like, and one or more of these may be used as necessary.
In preparing these, one or more known techniques such as solid-liquid separation, activated carbon treatment, and enzyme treatment 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 or taste to foods. However, it is preferable not to use such food additives (flavors) because of the recent tendency of consumers to avoid additives.

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

Whether or not the black tea beverage contained in the container 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 by not only the information described in the product but also books, newspapers, Internet information, and the like.
In addition to these, it is possible to judge whether various components usually contained in the black tea liquid, such as theaflavin, thearuvidin, and tannin, can be detected by analysis or the like.
Since ordinary black tea liquid contains theaflavin, thearuvidin, proanthocyanidin polymer, theanine and caffeine, the judgment can be made more surely by judging whether or not these components are contained. All the bottled black tea beverages prepared in Examples described later contained these components.

(Citrus fruit ingredient)
In the present invention, the citrus fruit component means a component derived from citrus fruit, for example, extraction of citrus fruit, squeezing, blending a part or all of those processed such as crushing. (Hereinafter, these are also collectively referred to as "citrus fruit extract").
In addition, those obtained by subjecting the citrus fruit extract to a concentration treatment or a drying treatment (citrus fruit concentrate, dried citrus fruit) may be used instead of or in combination with the citrus fruit extract. Both correspond to the "citrus fruit component" in the present invention.

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

  The citrus fruit species relating to the citrus fruit component are not particularly limited as long as they satisfy the conditions for defining the packaged black tea beverage of the present invention. For example, examples of the citrus fruit species include orange, tangerine, grapefruit, lemon, bergamot, and Hinata summer. One of these may be used, or a combination of two or more of these may be used.

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

(Black tea polyphenols)
The packaged black tea beverage of the present invention is characterized in that the content of black tea polyphenol is 10.0 to 45.0 mg/100 mL, and when the content is in this range, the flavor strength of black tea in the packaged black tea beverage is high. Is good. From this viewpoint, it is preferably 12.0 mg/100 mL or more, more preferably 16.0 mg/100 mL or more, and further preferably 20.0 mg/100 mL or more. For the same reason, it is preferably 42.0 mg/100 mL or less, more 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 group consisting of black tea liquid component, that is, a black tea leaf extract, a black tea leaf concentrate, a black tea leaf dried product, and a black tea leaf concentrated dried product. It can be adjusted by selecting one kind or two or more kinds to be used and appropriately adjusting the use ratio of each. In preparing one or more selected from the group consisting of black tea leaf extract, black tea leaf concentrate, black tea leaf dried product, and black tea leaf concentrated dried product, various known techniques such as solid-liquid separation and activated carbon are used. The tannin content can also be adjusted by appropriately selecting one or more of treatments and enzyme treatments and adjusting the respective conditions. Furthermore, the tannin content can also be adjusted by using a commercially available tannin preparation together and adjusting the amount.
In addition, 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 tannins (also simply referred to as “tannins”) contained in fermented tea.

Tannin is the amount of condensed tannin contained in fermented tea, and its content can be measured by the iron tartrate method (Tea Industry Research Report 71 (1990) 43-74).
Further, the eight kinds of catechins collectively refer to eight kinds of catechins of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate contained in fermented tea. , Its content can be calculated using a high performance liquid chromatography (HPLC) device.

(Tannin content)
In the packaged black tea beverage of the present invention, the tannin content is preferably 10.0 mg/100 mL to 60.0 mg/100 mL. This is because the astringency of black tea becomes good by setting it in this range. From this viewpoint, the tannin content of the bottled black tea beverage of the present invention is preferably 10.0 mg/100 mL or more, more preferably 15.0 mg/100 mL or more, and further preferably 20.0 mg/100 mL or more. preferable. On the other hand, it is preferably 60.0 mg/100 mL or less, more preferably 50.0 mg/100 mL or less, and even more preferably 40.0 mg/100 mL or less.

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

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

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

(Black tea polyphenols/citric acid)
The packaged black tea beverage of the present invention is characterized in that the content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) is 0.35 to 10.00, and within this range, This is because the aftertaste of the citrus fruit-derived sourness in the container-packed black tea beverage becomes good. From this viewpoint, it is preferably 0.50 or more, 0.80 or more, and 1.00 or more. For the same reason, it is preferably 8.00 or less, more preferably 6.00 or less, and further preferably 4.00 or less.
In the packaged black tea beverage of the present invention, the content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) can be carried out by using the above polyphenol amount adjusting method and citric acid adjusting method in combination.

(Transmittance (T%))
The packaged black tea beverage of the present invention is characterized by having a transmittance (T%) of 45.0% to 90.0%. This is because when the content is in this range, the strength of dust becomes good, and the tongue feel when drinking is enhanced, which also contributes to an improvement in the feeling of concentration.
From this viewpoint, the transmittance (T%) of the packed black tea beverage of the present invention is preferably 50.0% or more, more preferably 55.0% or more, and further preferably 58.0% or less. It is more preferable. 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 transmittance (T%) is the extraction conditions of black tea leaves and citrus fruits, the blending amount, the filtering conditions, the addition amount of the black tea leaf powder at the time of the blending, the addition of the crushed citrus fruits. The amount can be adjusted depending on the amount, the amount of cloudy citrus juice added, and the like. Above all, from the viewpoint of effectively suppressing the occurrence of precipitation during warm storage, it is preferable to adjust by extracting tea leaves and citrus fruits together. While producing a turbidity by extracting black tea leaves and citrus fruits together, it is possible to enhance the flavor of citrus fruits, especially the mixing ratio of black tea leaves and citrus fruits, extraction conditions, may be adjusted by filtration conditions. Most preferably, it is adjusted by using the tannin content and the citric acid content at the time of extraction as indicators.

(Particle size)
The packaged black tea beverage of the present invention preferably contains 30.0 to 80.0% by volume of particles having a particle diameter in the range of 10 μm to 100 μm with respect to the total particles. This is because the use of this range suppresses the occurrence of precipitation even when stored under heating.
From this viewpoint, 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 10 μm to 100 μm particle size, can be adjusted by extraction conditions, cooling temperature after extraction, filtration conditions and the like. When the extraction conditions are strengthened, the cooling temperature is lowered, or the filtration conditions are weakened, the particles having a particle diameter of 10 to 100 μm tend to increase.

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

In addition, the packed black tea in the present invention preferably has a volume-based 10% cumulative particle diameter (D10) of 10 to 60 μm, more preferably 20 μm or more or 50 μm or less, and even more preferably 30 μm or more or It is particularly preferably 40 μm or less.
The 50% cumulative particle diameter (D50) is preferably 60 to 120 μm, more preferably 70 μm or more or 110 μm or less, and particularly preferably 80 μm or more or 100 μm or less.
The 90% cumulative particle diameter (D90) is preferably 160 to 220 μm, more preferably 170 μm or more or 210 μm or less, and particularly preferably 180 μm or more or 200 μm or less.

  In the bottled black tea beverage of the present invention, D10, D50 and D90 are black tea leaf extraction conditions, citrus fruit compounding ratios, extraction conditions and filtration conditions after extraction, or black tea leaf powder at the time of preparation, citrus fruits. Although it can be adjusted by adding a pulverized product or the like, it is preferably adjusted by extraction conditions, cooling conditions, and filtration conditions when black tea leaves and citrus fruits are extracted together. By extracting black tea leaves and citrus fruits together, it is possible to enhance the flavor of the citrus fruits while producing a turbidity. The values of D10, D50, and D90 tend to increase as the extraction conditions are strengthened, the cooling temperature is lowered, and the filtration conditions are weakened.

(PH)
The bottled black tea beverage of the present invention is preferable if the pH thereof is 4.0 or more and less than 7.0, because the original flavor of black tea is felt aftertaste.
From this point of view, the pH of the bottled black tea beverage of the present invention is preferably 4.0 or more, more preferably 4.3 or more, and further preferably 4.5 or more, while it is less than 7.0. It is preferable that it is 6.5 or less, and it is further preferable that it is 6.0 or less.
The pH of the bottled black tea beverage can be measured by using a commercially available pH meter.
As means for adjusting the pH of the black tea beverage in the container within the above range, the amount of fruit juice used or the amount of pH adjuster used may be adjusted. However, the method is not limited to this.

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

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

(Amount of epicatechin catechins)
In the packaged black tea beverage of the present invention, the amount of epi-catechins is preferably 0.1 mg/100 mL to 8.0 mg/100 mL.
When the amount of epicatechin 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 epicatechin catechins in the bottled black tea beverage of the present invention is preferably 0.1 mg/100 mL or more, among which 0.3 mg/100 mL or more, and among them 0.7 mg/100 mL or more. Is 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 even more preferably 3.5 mg/100 mL or less.

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

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

(Black tea polyphenols/gallic acid)
In the packaged black tea beverage of the present invention, the ratio of the content of black polyphenols to the content of gallic acid (black polyphenols/gallic acid) is preferably 5.6 to 280.0. This is because setting the content in this range contributes to the improvement in the retention of the liquid color after warm storage and the flavor of black tea. From this viewpoint, (black tea polyphenols/gallic acid) is more preferably 10.0 or more or 50.0 or less, particularly preferably 14.0 or more or 35.0 or less, and particularly 17. Most preferably, it is 5 or more or 35.0 or less.
As a method for adjusting (black tea polyphenols/gallic acid), it is sufficient to adjust the content of black tea polyphenols or gallic acid. For example, a method of adjusting according to the varieties of black tea leaves, the degree of fermentation, and extraction conditions can be mentioned. You can

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

(Citric acid/epi catechin)
In the packaged black tea beverage of the present invention, if the ratio of citric acid content to the amount of epicatechin catechin (citric acid/epitamate catechin) is 1.8 to 125.0, the flavor of black tea during warm storage can be obtained. It is preferable because it contributes to the holding property. From this viewpoint, it is more preferably 2.5 or more or 25.0 or less, and particularly preferably 2.8 or more or 10.0 or less.
Examples of means for adjusting the ratio of citric acid content to the amount of epicatechin catechin (citric acid/epicatechin) in the above range include adjusting the amount of black tea used and the amount of citrus fruits used, extraction conditions, The amount of citric acid added may be adjusted.

(Citric acid/organic acid)
In the packaged black tea beverage of the present invention, the ratio of the citric acid content to the organic acid content (citric acid/organic acid) is preferably 0.50 to 0.95.
If the ratio of the citric acid content to the amount of organic acid (citric acid/organic acid) is less than 0.50, the aftertaste is less liable to be poor, and if it exceeds 0.95, the texture of the tongue is weakened. It is not preferable because it will happen.
From this point of view, the ratio (citric acid/organic acid) of the bottled black tea beverage of the present invention is preferably 0.50 or more, more preferably 0.70 or more, and even more preferably 0.80 or more. preferable. On the other hand, it is preferably 0.95 or less, more preferably 0.93 or less, and most preferably 0.90 or less.

In the packaged black tea beverage of the present invention, the sources of citric acid and organic acid are not particularly limited, but are preferably derived from fruits. For example, the citric acid and the organic acid in the packaged black tea beverage of the present invention are derived from one or more fruits selected from the group consisting of fruit components such as the above-mentioned fruit extract, fruit concentrate, and fruit dried product. It may be one.
The fruit species are not particularly limited as described above, and may be, for example, one or two or more of the above-mentioned fruit species.
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 kinds may be appropriately selected and implemented. Furthermore, a commercially available citric acid preparation or an organic acid preparation can be used in combination.

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

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

(Amount of organic acid)
The organic acid amount in the bottled 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. Of these, 1.0 mg/100 mL or more or 80.0 mg/100 mL or less is more preferable, 5.0 mg/100 mL or more or 70.0 mg/100 mL or less is more preferable, and 10. Most preferably, it is 0 mg/100 mL or more, or 50.0 mg/100 mL.

(Tannin/caffeine)
In the packaged black tea beverage of the present invention, the ratio of the tannin content to the caffeine amount (tannin/caffeine) is preferably 2.9 to 11.5. This is because the bitterness and astringency 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 even more preferably 8.0 or less.
As a means for adjusting the ratio of the tannin content to the amount of caffeine (tannin/caffeine) within the above range, the extraction conditions may be adjusted. However, the method is not limited to this.

  The method for quantifying the amount of caffeine is based on the method by Goto et al. (HPLC) or the like, and can be measured by a calibration curve method or the like.

(Amount of caffeine)
In the bottled black tea beverage of the present invention, the amount of caffeine is preferably 15.0 mg/100 mL or less. When the amount of caffeine is 15.0 mg/100 mL or less, the flavor of the fruit upon storage is retained, which is preferable.
From this viewpoint, the amount of caffeine in the packaged green tea beverage of the present invention is preferably 15.0 mg/100 mL or less, more preferably 11.0 mg/100 mL or less, and even more preferably 10.5 mg/100 mL or less. preferable. On the other hand, it is preferably 0.1 mg/100 mL or more, more preferably 1.0 mg/100 mL or more, and even 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 tea leaves. However, the method is not limited to this.

(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.
It is preferable that the amount of theanine is 0.4 mg/100 mL to 5.0 mg/100 mL because the flavor of black tea can be retained when the bottled black tea beverage is stored.
From this viewpoint, the amount of theanine in the bottled 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 further 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 even more preferably 2.5 mg/100 mL or less.
The amount of theanine can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC).
The amount of theanine in the bottled 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.

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

(mineral)
Regarding the content amount of minerals, in the packaged black tea beverage of the present invention, the sodium (Na) content is preferably 5.0 mg/100 mL to 17.0 mg/100 mL, and above all 6.0 mg/100 mL or It is more preferably 15.0 mg/100 mL or less, and 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, and among them 5.0 mg/100 mL or more or 10 More preferably, it is not more than 0.0 mg/100 mL.
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, and among them 0.3 mg/100 mL or more or 0 More preferably, it is 0.8 mg/100 mL or less.
The content of magnesium (Mg) 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, and among them 0.3 mg/100 mL or more or 0. More preferably, it is 0.8 mg/100 mL or less.

In the packaged black tea beverage of the present invention, the mineral content can be adjusted appropriately 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 the black tea liquid component and the fruit component, their processing, the usage ratio, and the like. However, the method is not limited to these methods.
The mineral content in the bottled black tea beverage can be measured by an ICP emission spectroscopy analyzer.

(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, considering the flavor retention of black tea and fruits (good balance), which is the second object of the present invention, the ratio of sodium (Na) content to tannin content (sodium/tannin) is 2.0. It is preferably not more than 1.0, particularly preferably not more than 1.0, more preferably not more than 0.8, still more preferably not more than 0.5, and not more than 0.3. Is most preferred.
In the packaged black tea beverage of the present invention, in order to adjust the above ratio (sodium/tannin) to the above range, the above tannin content adjusting method and mineral content adjustment may be combined.

(Fruit Brix/Black Tea Brix)
In the container-filled 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, more preferably 14 or more or 50 or less, and particularly preferably 20 or more or 35 or less.
The fruit juice Brix of the bottled 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 by the type of tea leaf, 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 bottled black tea beverage of the present invention when converted into sucrose, and the black tea Brix does not include additives such as vitamin C. , The concentration of black tea when converted to sucrose.

(Solid amount: Brix)
The solid content (Brix) of the bottled black tea beverage of the present invention is not particularly limited, but if it is 6.0% or less, the sweetness is not too strong and it is preferable in terms of flavor. From this viewpoint, it is preferably 6.0% or less, more preferably 5.5% or less, and further preferably 5.0% or less.
The lower limit of the solid amount (Brix) is preferably 2.0% or more because it has sweetness and a full-fledged juice feeling can be obtained. From this viewpoint, it is preferably 2.0% or more, more preferably 2.5% or more, and further preferably 3.0% or more.
The solid amount (Brix) of the black tea beverage packed in the container can be measured by using a commercially available Bx measuring device.
As means for adjusting the solid amount (Brix) within the above range, it can be adjusted by 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%.
When the acidity is in the range, the aftertaste is satisfactorily sharp, which is preferable.
From this point of view, the acidity of the packed black tea beverage of the present invention is preferably 0.001% or more, more preferably 0.005% or more, and further preferably 0.010% or more. On the other hand, it is preferably 0.050% or less, more preferably 0.040% or less, and most preferably 0.030% or less.
The acidity of the bottled black tea beverage can be adjusted mainly by the type and content of fruit juice, the type and addition amount of acidulant, and the like. However, the method is not limited to these.

(Sweetness)
With respect to the packaged green tea beverage of the present invention, it is preferable that the sweetness is 1.50 to 2.50, because the aftertaste is good while feeling a sufficient drinkability.
From this point of view, the sweetness of the bottled black tea beverage of the present invention is preferably 1.50 or higher, more preferably 1.70 or higher, and even more preferably 1.90 or higher. On the other hand, it is preferably less than 2.50, more preferably 2.30 or less, and most preferably 2.10 or less.
In addition, sweetness is an index represented by sugar content (solid content) and acidity, and is calculated from a formula of sweetness=0.86×solid content (Brix)−1.16×acidity−1.31. It is a value.
The means for adjusting the sweetness of the black tea beverage in a container within the above range can be adjusted, for example, by the type and amount of sugars (sugar/fructose), the type and amount of fruit juice, the addition amount of acidulant, and the like. However, the method is not limited to these.

(Other ingredients)
The packaged green tea beverage of the present invention may contain, in addition to the black tea liquid component and the fruit component, various components that can be used in the packaged green tea beverage (for example, "latest Soft Drinks", supervised by the Japan Soft Drink Industry Association, etc., Korin, 2003). For example, sugars, sugars such as fructose, citric acid and salts thereof, pH adjusting agents such as sodium hydrogen carbonate, antioxidants such as vitamin C, sweeteners, flavors, pigment components, preservatives, seasonings, acidulants, vitamins, It may contain amino acids and the like. However, as described above, from the recent tendency of consumers to avoid additives, it is preferable not to include these components as much as possible, for example, it is preferable not to use a fragrance or the like.
The bottled black tea beverage of the present invention preferably has an alcohol content of less than 1% by mass, that is, a non-alcoholic beverage.

<Method for producing bottled black tea beverage>
As a method for producing a packaged black tea beverage of the present invention, a packaged black tea beverage containing a black tea extract and a citrus fruit component, the black tea polyphenols are adjusted to 10.0 to 45.0 mg/100 mL, The content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) is adjusted to 0.35 to 10.00, and the transmittance (T%) is adjusted to 45.0 to 90.0%. The method for producing a black tea beverage in a container can be mentioned.

As described above, the tannin content in the bottled black tea beverage is preferably 10.0 mg/100 mL to 45.0 mg/100 mL. When the tannin content is less than 10.0 mg/100 mL, the black tea feeling on the top is weakened, and when it is more than 45.0 mg/100 mL, the texture of the tongue is weakened, which is not preferable.
The ratio of citric acid content to the amount of organic acid (citric acid/organic acid) is preferably 0.50 to 0.95. If the ratio of citric acid content to the amount of organic acid (citric acid/organic acid) is less than 0.50, the aftertaste is not sufficiently linger, which is not preferable. It is not preferable because it weakens.

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

  In addition, in the method for producing a packaged turquoise tea beverage of the present invention, the acidity can be adjusted to 0.001% to 0.050%. When adjusting the acidity, it is preferable to adjust it to 0.001% or more or 0.050% or less, preferably 0.002% or more or 0.045% or less, and more preferably 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 ridiculous black tea beverage of the present invention, it is possible to have a step of extracting together black tea leaves and citrus fruits, although the mechanism is not clear, with black tea leaves and citrus fruits. By extracting together, the ingredients of black tea leaves and the ingredients of citrus fruits react and combine at low temperature and under acidic conditions, so that turbidity can be produced. The black tea leaf here is used for obtaining the black tea liquid component and is as described above. In addition, as described above, citrus fruits mean fruits that have not been heated to 40° C. or higher (fruits that have not been heat-treated), and include, for example, sliced fruits that have not been heat-treated. be able to. Further, for example, in addition to the fruits themselves, those obtained by subjecting fruits with skin to cutting, crushing, squeezing, etc., obtained by subjecting fruits excluding skin to processes such as cutting, crushing, and squeezing. Includes those Among them, those obtained by cutting fruits with skin, specifically, orange slices with skin obtained by cutting orange with skin can be mentioned.

  In the method for producing a bottled black tea beverage according to the present invention, fruit juice can be further added. For example, it is possible to add one or two or more kinds of fruit juice to a mixed extract obtained by combining black tea leaves and citrus fruits and extracting them together. Although the amount of fruit juice is not particularly limited, considering the flavor retention (balance) of black tea and fruits, it is preferably 30% by mass or less, and more preferably 20% by mass or less, with respect to the entire 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 black tea beverage according to the present invention, for example, black tea leaves and citrus fruits as raw materials are extracted together (this process is referred to as an “extraction step”), and necessary. Accordingly, juice is added to the obtained extract (this treatment is referred to as "fruit juice adding step"), and if necessary, additional components are added (this treatment is referred to as "blending step"), and sterilization or container is performed. In the manufacturing method of filling (this treatment is referred to as "sterilization or container filling step"), by adjusting raw material selection, condition adjustment of each treatment, or the like, the amount or ratio of each component described above is adjusted to make the container-filled black tea beverage The method of manufacturing can be mentioned.
In particular, in the bottled black tea beverage of the present invention, black tea leaves and citrus fruits are combined and extracted together (also referred to as black tea fruit extraction step), and the obtained extract (also referred to as black tea fruit extract) is acidic. By cooling while making the state, it is possible to forcibly generate cream down and suitably add the burrs to the beverage. In the black tea fruit extraction step, in addition to extracting the black tea leaves and citrus fruits together, black tea leaves may be added to the extract liquid from which the fruit has been extracted, and black tea may be extracted from the fruit extract liquid. Alternatively, citrus fruits may be added to the extract from which black tea has been extracted, and black tea may be extracted from the fruit extract. However, the extraction of black tea leaves and citrus fruits is preferably completed before the extract is cooled.
However, the manufacturing method is not limited to this.

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

(Extraction process)
Extraction of black tea leaves (also referred to as "raw tea") and citrus fruits can be performed, for example, by using an extraction device called a kneader according to a conventional method, using 5 to 100 times the amount of the raw tea and hot water of 10 to 100°C. The extraction may be carried out at normal pressure with stirring for about 1 to 40 minutes, once to several times as necessary. From the viewpoint of suppressing liquid color change while maintaining an appropriate flavor, extraction is performed at 10 to 90° C., particularly 20 to 80° C., particularly 30 to 70° C., particularly 60° C. or less, and 50° C. or less. Is preferred.
However, the extraction method and the extraction conditions 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 and the like, as well as an ascorbic acid-containing aqueous solution and pH adjusting water.
An organic acid such as sodium ascorbate or an organic acid salt may be added to hot water.

In the present invention, it is particularly preferable to extract black tea leaves and citrus fruits in the coexistence, or to extract black tea leaves using a citrus fruit extract or a solvent containing a pulverized product. This is because by extracting black tea leaves from the fruit component, an appropriate amount of turbidity is generated and the transmittance (T%) can be adjusted within a predetermined range.
Especially when extracting together with black tea leaves and citrus fruits, by adjusting the tannin content and the citric acid content so as to fall within the above-mentioned range, while having a turbidity, the texture is good. It can be used as a bottled black tea drink. It should be noted that tannin and citric acid content change is minor even in the beverage processing step, the predetermined amount of tannin content and citric acid content adjusted in the extraction step, analyze the content liquid of the packaged beverage after sterilization and filling -The tannin content and citric acid content can also be calculated by measuring.

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

(Fruit juice addition process)
The “fruit juice” means a liquid component obtained by processing fruit such as juice. For example, fruit juice can be obtained by crushing fruits into suitable sizes and squeezing the crushed products. The juice is not particularly limited, and straight juice that has not been subjected to treatment such as concentration or dilution, concentrated juice obtained by removing water from the juice by a heating concentration method or a freezing concentration method to increase the concentration, or concentrated juice And the like (for example, concentrated reduced fruit juice diluted to a concentration equivalent to that of straight fruit juice in calculation).

The type of fruit in the fruit juice is not particularly limited. For example, oranges, tangerines, grapefruits, lemons, bergamot, citrus fruits such as Hyuga summer, peaches, apples, white grapes, strawberries, pears, pears, apricots, plums, cherries, plums, rosaceae fruits, papayas, lychees. , Grape, mango, blackcurrant, kiwi, acerola, banana, blueberry, melon, guava and the like. One of these may be used, or a combination of two or more of these may be used. In addition, the fruit juice to be used may be one type, or two or more types 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.

In addition, fruit juice obtained by squeezing the above-mentioned fruit with skin may be added to the extract.
As one specific embodiment of the method for producing a packaged black tea beverage according to the present invention, for example, raw orange slices are extracted together with black tea (“raw orange extraction production method”), and orange juice, that is, peeled, is squeezed whole to the peel. An example of the method is to add orange juice obtained by squeezing the orange with the juice. In this manufacturing method, it is preferable not to use a fragrance.

(Mixing process)
If necessary, for example, sweeteners, acidulants, tartaric acid and other compounds such as water (pure water, hard water, soft water, deionized water, natural water, etc.) with respect to the extract obtained in the extraction step. , Ascorbic acid, sodium ascorbate, baking soda, saccharides, dextrin, flavors, emulsifiers, stabilizers, or any other taste raw material, or a combination of two or more of these, mainly pH adjustment, concentration Adjustment and taste adjustment may be performed.

(Sterilization or container filling process)
The extract prepared as above is preferably sterilized or packed in a container by a conventional method. Examples of the filling container include a metal can, a paper pack, and a plastic bottle (PET bottle). At this time, for example, when using a plastic container, the oxygen permeation amount (cc/Day/500 mL bottle) of the container at 25° C. and a humidity of 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.
In recent years, packaged beverages are often sold under LED lighting, and acceleration of deterioration such as precipitation and change in liquid color due to light irradiation has become a problem, so light is scattered on the upper part of the container. It is particularly preferable to employ a PET bottle having a structure.

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

<How to improve aftertaste sharpness due to sourness of black tea beverage packed in containers>
In a packaged black tea beverage containing a black tea liquid component and a fruit component, at least a packaged black tea beverage containing a black tea extract and a citrus fruit component, and 10.0 to 45.0 mg of black tea polyphenols /100 mL, the content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) was adjusted to 0.35 to 10.00, and the transmittance (T%) was 45.0 to 90.0%. When a black tea beverage in a container adjusted to 1. is produced, it is possible to improve the sharpness of the aftertaste due to the sourness, in particular, while having a turbidity. That is, such a manufacturing method can be provided as a method for improving the sharpness of the aftertaste due to the sourness of a black tea beverage packed in a container. In this regard, the present invention is not particularly limited, it may also have a step of extracting together with black tea leaves and citrus fruits, further, citrus fruits, fruits that have not been heat-treated May be a slice. For example, black tea leaves and raw orange slices with skin can be combined and extracted together.
The bottled black tea beverage of the present invention is effective in terms of properties such as precipitation and liquid color after warm storage and flavor retention of black tea, as described in Examples. Therefore, the manufacturing method can also be provided as a method for maintaining the flavor of a bottled black tea beverage.

(Explanation of terms)
In the present specification, when expressed as “X to Y” (X and Y are arbitrary numbers), “preferably larger than X” or “preferably Y” is included together with the meaning “X or more and Y or less” unless otherwise specified. It also means "less than".
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”. It also includes intent.

  Hereinafter, the present invention will be described more specifically by way of examples. However, the present invention is not limited to the examples.

[Measurement of various physical properties]
The physical properties 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, epithelium) calculated using a high performance 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). Catechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate) value excluding the total content (mg/100 mL), the content of black tea polyphenols (mg/100 mL) Adopted as.

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

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

(Measurement of transmittance (T%))
The transmittance was measured by using "UV-visible spectrophotometer UV-1800 (Shimadzu Corporation)" and using pure water as a reference at a wavelength of 660 nm (T%).

(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, the glass electrode of the pH meter was inserted into the sample, and the The value was recorded).

(Brix)
The temperature of the measuring device was adjusted to a predetermined temperature, the measuring device (refractometer) was calibrated, and the packaged beverages (samples) obtained in Examples and Comparative Examples were thinly applied onto the prism of the measuring device, and soluble Brix was added. (%) was measured.

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

(Content of epicatechins)
The amount of epicatechin catechins was quantified and measured by a calibration curve method by high performance liquid chromatography (HPLC) using Alliance system (manufactured by Waters Co., Ltd.).
Column: wakosil 3C18HG φ3.0×100 mm (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 rate: 0.43 mL/min
Injection volume: 5 μL
Detection: UV230nm
Gradient Program: Table 1

(Monosaccharide, disaccharide, (monosaccharide/disaccharide))
The content of monosaccharides and disaccharides was 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 content of gallic acid was measured by a calibration curve method using a high performance liquid chromatogram (HPLC). Black tea polyphenol/gallic acid was calculated by dividing the obtained black tea polyphenols content by the gallic acid content.

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

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

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

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

<Example 4>
A packed beverage (sample) was obtained in the same manner as in Example 1 except that 35 g of black tea was used and 115 g of orange cloudy juice was changed to 115 g.

<Example 5>
A packaged beverage (sample) was obtained in the same manner as in Example 1 except that 40 g of black tea was used, 180 g of orange cloudy fruit juice and 20 g of lemon cloudy fruit juice were used in Example 1.

<Example 6>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the orange-concentrated cloudy fruit juice was changed to 8 g.

<Example 7>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the orange concentrated cloudy fruit juice was changed to 35 g.

<Example 8>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that 250 g of orange-concentrated turbid fruit juice and 100 g of citrus-turbid fruit juice were used in Example 3.

<Example 9>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that 700 g of orange-concentrated cloudy juice and 80 g of lemon-cloudy juice were used in Example 3.

<Example 10>
In Example 3, except that the extraction condition was 80° C. for 4.0 minutes, in which case each minute was stirred for 25 seconds, and the cooling temperature of the extract was changed to 7° C. Similarly, a packaged beverage (sample) was obtained.

<Example 11>
In Example 3, except that the extraction condition was set to 80° C. for 4.5 minutes, stirring was performed for 20 seconds every 1 minute, and the cooling temperature of the extract was changed to 10° C. Similarly, a packaged beverage (sample) was obtained.

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

<Example 13>
In Example 3, except that the extraction conditions were 82° C. for 5.5 minutes, stirring was performed for 10 seconds every 1 minute, and the cooling temperature of the extract was changed to 35° C. Similarly, a packaged beverage (sample) was obtained.

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

<Example 15>
In Example 5, except that the extraction conditions were 82° C. for 5.5 minutes, stirring was performed for 10 seconds every 1 minute, and the cooling temperature of the extract was changed to 35° C. Similarly, a packaged beverage (sample) was obtained.

<Comparative Example 1>
A packed container beverage (sample) was obtained in the same manner as in Example 1 except that 16 g of black tea was used and 9 g of orange-concentrated cloudy fruit juice was used in Example 1.

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

<Comparative example 3>
A packaged beverage (sample) was obtained in the same manner as in Example 6 except that the orange-concentrated cloudy fruit juice was changed to 6 g.

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

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

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

<Comparative example 6>
Example 13 was the same as Example 13 except that the extraction conditions were 84° C. for 5.5 minutes, stirring was performed for 5 seconds every 1 minute, and the cooling temperature of the extract was changed to 35° C. Similarly, a packaged beverage (sample) was obtained.

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

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

<Comparative Example 9>
In Example 3, the peeled orange slice was changed to a peeled peach, the orange cloudy juice was changed to a peach clouded juice, and citric acid was added so as to have a value shown in the table, and then pH was adjusted to 5.15. A packaged beverage (sample) was obtained in the same manner as in Example 3 except that sodium bicarbonate was added.

<Example 16>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that fine filtration was performed using a centrifuge at a flow rate of 400 L/hr and a rotation speed of 12000 rpm.

<Example 17>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that microfiltration was performed using a centrifuge at a flow rate of 420 L/hr and a rotation speed of 11000 rpm.

<Example 18>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that microfiltration was performed using a centrifuge at a flow rate of 480 L/hr and a rotation speed of 8000 rpm.

<Example 19>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that microfiltration was performed using a centrifuge at a flow rate of 500 L/hr and a rotation speed of 6000 rpm.

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

<Example 24>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that only black tea was used in Example 3.

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

<Example 26>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the usage ratio of black tea and darjeelin was changed to 30:70.

<Example 27>
A packaged beverage (sample) was obtained in the same manner as in Example 3 except that the use ratio of black tea and darjeelin was changed to 5:95.

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

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

(Sensory screening 1)
Regarding the packaged beverages (samples) obtained in Examples 1 to 33 and Comparative Examples 1 to 9, five examiners (panelists) examined the strength of the flavor of black tea, the sharpness of the aftertaste due to the sourness, and the strength of turbidity. The following three criteria were used to score the three items in 5 stages from 1 to 5.

At this time, each examiner (panel panel) uses a sample corresponding to a conventional packaged beverage as a negative control (criterion 1) and a sample corresponding to fruit tea provided at a juice stand as a positive control (criterion 5). It was decided to adopt the evaluation that was the most frequent as a result of the discussions among the 5 examiners (panelists).
The negative control product and the positive control product were prepared as follows.

[Negative control (conventional manufacturing method)]
Pure water (1050 mL, 30 times) was added to black tea (tea leaf type: Uba) 35 g, and the mixture was extracted at 80° C. for 5 minutes. At that time, extraction was performed with stirring for 15 seconds every 1 minute to obtain an extracted liquid.
After cooling the obtained extract to 20° C., it was subjected to fine filtration using centrifugal separation, and the extract obtained by filtration contained orange concentrated transparent fruit 1.0 g (straight conversion), vitamin C (“VC”). ) 3 g, citric acid 4 g, and granulated sugar 50 g were added, sodium bicarbonate was added to adjust the pH to 3.8, and pure water was added to adjust the concentration to 7,000 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)]
Pure water 125 mL (50 times) was added to 2.5 g of black tea (tea type: Uba), and extraction was performed at 95° C. for 2.5 minutes. At that time, without stirring, the lid was left standing still to obtain an extracted liquid.
The obtained extract was rapidly cooled to 5° C., 10 g of sugar and 30 mL of hand-squeezed orange juice were added, and cold water was added to make 250 g.

= Strength of black tea flavor =
5: Feeling stronger than the positive control, almost no astringency, very good.
4: Good, feeling about the same as the positive control.
3: Feels weaker than the positive control but stronger than the negative control. Astringency is felt but acceptable.
2: Not as good as the negative control, or the astringency was noticeable.
1: Feels weaker than the negative control or has a strong astringency and is not good.

= Sharpness of aftertaste due to sourness =
5: Feels stronger than the positive control and is very good.
4: Feels the same as the positive control and is good.
3: Feels weaker than the positive control but stronger than the negative control, acceptable.
2: Feels about the same as the negative control, not so good.
1: Feel weaker than the negative control and not good.

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

=Comprehensive evaluation=
A: The total score is 14 to 15, which is a very good nigiri tea beverage.
◯: The total score is 9 to 13, which is a good nigiri tea beverage.
(Triangle|delta): Total score is 6-8 points, and is not so good.
X: The total score is 5 or less, or the evaluation has "1". Not good.

(Sensory screening 2)
The packaged beverages (samples) obtained in Examples 3 and 16 to 33 were stored in a dark room at 55° C. for 2 weeks, and the samples after warm storage were evaluated to retain the properties and flavor retention after storage. Was verified. Five examiners (panelists) should score the 3 items of precipitation, tea flavor retention, and fruit flavor retention on the following criteria in three levels from 1 to 3, and adopt the most evaluated one. And
As a control, a sample similar to those in Examples 16 to 33 and a sample manufactured again on the day of sensory examination was used.

=Precipitation (after warm storage)=
3: Similar to the control, moderate turbidity was maintained and was good.
2: Slightly less turbidity than the control and a slight settling at the bottom of the container, but acceptable.
1: Significantly less turbidity than the control, and ring-shaped accumulation was observed at the bottom of the container, which was not good.

= Liquid color (after warm storage) =
3: The liquid color was similar to that of the control, and was good.
2: A slight change in liquid color compared to the control, but within the allowable range.
1: Compared with the control, the liquid color was obviously changed, which is not good.

= Retaining flavor of black tea (after warm storage) =
3: The strength of the black tea was as strong as that of the control, and was good.
2: The flavor of black tea is slightly weaker than the control, but it is within the allowable range.
1: The flavor of black tea is much weaker than that of the control, which is not good.

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

(Discussion)
From the above-mentioned examples and various test results that the present invention has carried out so far, it is a packaged black tea beverage containing a black tea extract and a citrus fruit component, and contains 10.0 to 45.0 mg of black tea polyphenols. Contains 100 mL, the content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) is 0.35 to 10.00, and the transmittance (T%) is 45.0 to 90.0% The strong flavor of tea, sharpness of aftertaste due to sourness, and turbidity are highly evaluated as compared with conventional packaged beverages (RTD), and the fruit tea taste provided at juice stands etc. I found it to be felt.

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

Claims (12)

A bottled black tea beverage containing a black tea extract and a citrus fruit component,
Contains 10.0-45.0 mg/100 mL of black tea polyphenols,
Contains 2.8 to 79.0 mg citric acid/100 mL,
The content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) is 0.35 to 10.00, and the transmittance (T%) is 45.0 to 90.0%. , Bottled black tea drink.   The packed black tea beverage according to claim 1, wherein the content of particles having a particle diameter of 10 to 100 μm is 30.0 to 80.0% on a volume basis with respect to all the total particles.   pH is 4.0 or more and less than 7.0, The packaged black tea beverage according to claim 1 or 2.   The bottled black tea beverage according to any one of claims 1 to 3, wherein the epicatechins are contained in an amount of 0.1 to 5.0 mg/100 mL.   The ratio of the monosaccharide content to the disaccharide content (monosaccharide/disaccharide) is 0.10 to 5.00, and the packaged black tea beverage according to any one of claims 1 to 4. ..   The packaged black tea beverage according to any one of claims 1 to 5, which contains 0.1 to 5.0 mg/100 mL of gallic acid.   It is a non-alcoholic drink, The packaged black tea drink which has a turbidity according to any one of claims 1 to 6.   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.   9. The packaged black tea according to claim 1, wherein the citrus fruit component is one or more selected from the group consisting of fruits and vegetables, frozen fruits, fruit juice and powder. Beverage.   10. The citrus fruit component is one or more selected from the group consisting of orange, tangerine, grapefruit, lemon, bergamot, lime, citron, and Hyuga summer, or any one of claims 1 to 9, characterized in that Packed black tea beverages described in. A method for producing a packaged black tea beverage containing a black tea extract and a citrus fruit component,
Adjust the content of black tea polyphenols to 10.0-45.0 mg/100 mL,
Adjust the citric acid content to 2.8-79.0 mg/100 mL,
The content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) is adjusted to 0.35 to 10.00, and the transmittance (T%) is adjusted to 45.0 to 90.0%. And a method for producing a black tea beverage in a container. A method for improving the sharpness of the aftertaste due to the sourness of a black tea beverage in a container containing a black tea extract and a citrus fruit component,
Adjust the content of black tea polyphenols to 10.0-45.0 mg/100 mL,
The citric acid content was adjusted to 2.8 to 79.0 mg/100 mL,
The content ratio of black tea polyphenols to citric acid (black tea polyphenols/citric acid) is adjusted to 0.35 to 10.00, and the transmittance (T%) is adjusted to 45.0 to 90.0%. A method for improving the aftertaste sharpness due to the sourness of a bottled black tea beverage.