NZ721526A

NZ721526A - Black tea beverage

Info

Publication number: NZ721526A
Application number: NZ721526A
Authority: NZ
Inventors: Toshiya Sato; Noriko Suzuki
Original assignee: Asahi Group Holdings Ltd; Asahi Soft Drinks Co Ltd
Priority date: 2014-01-16
Filing date: 2014-12-10
Publication date: 2021-03-26
Also published as: JP6310259B2; AU2014378332A1; JP2015133915A; AU2014378332B2; WO2015107807A1

Abstract

Provided is a black tea beverage having an excellent sweet and sour taste and high freshness. The black tea beverage contains 5-50 mg/100 ml of tannin and has a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate and 2-methylbutyl acetate to the mass of ethyl hexanoate, in the whole beverage, of 100 or higher. The black tea beverage preferably contains 10 mass% or more of a fruit juice relative to the total mass of the beverage. It is further preferred that the fruit juice contained therein is an apple juice.

Description

BLACK TEA BEVERAGE TECHNICAL FIELD The present invention relates to a black tea beverage.

BACKGROUND ART A wide variety of black tea beverages have been developed due to diverse consumers’ tastes and people's expanded health consciousness in recent years.

As a black tea beverage, for example, a fruit juice- containing black tea beverage produced by adding a fruit juice to black tea has been developed actively. Such a fruit juice- containing black tea beverage can give astringency because of black tea and a refreshing feeling because of the fruit juice, and thus it has conventionally been preferred and consumed.

Patent document 1 discloses a black tea beverage packed in a container containing 0.001 to 0.005 mass% of caffeine, a sweetener, and a fruit juice, wherein acidity and the degree of sweetness/saltiness are adjusted to predetermined levels.

The black tea beverage packed in a container has a suppressed bitter and astringent taste and an astringent taste through the above adjustment, so that the taste is mild and gentle when the beverage is consumed.

Patent Document 1: Japanese Unexamined Patent Application, Publication No. 2011-155891 DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention However, the black tea beverage of the above document has a suppressed bitter and astringent taste, and an astringent taste, but does not sufficiently satisfy users who prefer a black tea beverage having an excellent sweet and sour taste and high freshness.

The present invention has been achieved in view of the above circumstances and an object of the present invention is to provide a black tea beverage having an excellent sweet and sour taste and high freshness.

Means for Solving the Problems The present inventors have discovered that a sweet and sour taste and freshness can be improved by adjusting the amount of tannin in a black tea beverage and adjusting the ratio of aroma ingredients therein to a predetermined level, and thus have completed the present invention. More specifically, the present invention provides the following (1) to (4). (1) A black tea beverage, wherein the content of tannin ranges from 5 to 50 mg/100 ml, and, a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate, in the whole beverage, is 100 or higher. (2) The black tea beverage according to (1), containing mass% or more of a fruit juice relative to the total mass of the beverage. (3) The black tea beverage according to (2), wherein the fruit juice contained therein is an apple juice. (4) The black tea beverage according to any one of (1) to (3), wherein the black tea beverage is packed in a container.

Effects of the Invention According to the present invention, a black tea beverage having an excellent sweet and sour taste and high freshness can be provided.

PREFERRED MODE FOR CARRYING OUT THE INVENTION The embodiments of the present invention will be described below, however, the present invention is not limited thereto.

The black tea beverage of the present invention contains tannin in an amount ranging from 5 to 50 mg/100 ml, wherein a ratio of the total amount by mass of ethyl butyrate, ethyl 2- methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate, in the whole beverage, is 100 or higher.

Ethyl hexanoate has a “gorgeous flavor with a body feeling”. Moreover, ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate are known to have a “fresh flavor with lightness and sweetness” (“Science of Flavor (Koryo-no-kagaku)”, T. Hasegawa Co., Ltd., 2013, Kodansha Company Ltd.). When a beverage contains an excessive mass of ethyl hexanoate, the flavor of ethyl hexanoate, particularly its body feeling comes to the front, easily impairing the sweet and sour taste and freshness. However, in the present invention, the “fresh flavor with lightness and sweetness” is contained at the above predetermined level that is higher than that of the “gorgeous flavor with a body feeling”. Hence, the “fresh flavor with lightness and sweetness” is more easily sensed compared to the “gorgeous flavor with a body feeling”, and thus the beverage of the present invention has an excellent sweet and sour taste and high freshness.

Furthermore, in the present invention, the beverage contains 5 to 50 mg/100 ml of tannin, but such a low amount of tannin results in a weak flavor and tends to impair freshness and a sweet and sour taste. However, in the present invention, as described above, the “fresh flavor with lightness and sweetness” and the “gorgeous flavor with a body feeling” are contained at predetermined levels, so that the beverage of the present invention has excellent freshness and an excellent sweet and sour taste despite such a low amount of tannin.

Meanwhile, even when the mass ratio of the “fresh flavor with lightness and sweetness” to the “gorgeous flavor with a body feeling” in the beverage is as described above, an excessively high amount of tannin in the beverage results in an excessively increased feeling of black tea, easily impairing not only freshness, but also a sweet and sour taste. However, in the present invention, the content of tannin in the beverage ranges from 5 to 50 mg/100 ml, so that its freshness and sweet and sour taste are not easily impaired. It is speculated that this may be due to the low content of tannin in the beverage, which leads to a decreased feeling of black tea. Specifically, in the present invention, since the amount of tannin and the amounts of ethyl hexanoate, ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate are as described above, so that the beverage of the present invention has an excellent sweet and sour taste and high freshness.

The content of tannin in the black tea beverage is not particularly limited, as long as it ranges from 5 to 50 mg/100 ml. In view of a decreased feeling of black tea and excellent freshness and a sweet and sour taste, the content is preferably 40 mg/100 ml or less, more preferably 30 mg/100 ml or less, and further more preferably 20 mg/100 ml or less. In a different view point, when the content of tannin in the beverage is excessively low, the sweet and sour taste and freshness are not easily impaired, but, the feeling of black tea is easily impaired. In view of an increased feeling of black tea, the content of tannin in the beverage is preferably 7.5 mg/100 ml or more, more preferably 10 mg/100 ml or more, and further more preferably 15 mg/100 ml or more. The content of tannin is measured by a colorimetric method with ferrous tartrate (Tokuji Watanabe, (1982) “Determination of Tea Catechin (Cha No Catechin Tei-ryo-ho)” “Food Analysis Methods (Shokuhin Bunseki-ho)” Korin-sha Publication Co., Ltd. pp．813- 816).

A ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate, in the whole beverage, is not particularly limited, as long as it is 100 or higher.

In view of an excellent sweet and sour taste and high freshness, the ratio is preferably 150 or higher, more preferably 200 or higher, and further more preferably 250 or higher. In another viewpoint, when a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate is excessively high, a feeling of black tea is easily impaired although freshness can be obtained. In view of an increased feeling of black tea, a ratio of the total amount by mass ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate is preferably 400 or lower, more preferably 350 or lower, and most preferably 300 or lower.

In view of a stronger “fresh flavor with lightness and sweetness” and an excellent sweet and sour taste and high freshness, among the above aroma ingredients, a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, and butyl acetate to the mass of ethyl hexanoate is preferably 100 or higher, more preferably 150 or higher, further more preferably 200 or higher, and most preferably 250 or higher.

In view of an increased feeling of black tea, a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, and butyl acetate to the mass of ethyl hexanoate is preferably 400 or lower, more preferably 350 or lower, and most preferably 300 or lower. In addition, the masses of the above aroma ingredients are measured by HSS-GC/MS analysis.

The sweetness to sourness ratio (sweetness to sourness ratio = on a sugar basis Brix/acidity% in terms of citric acid) in the beverage of the present invention is not particularly limited, and, in view of excellent balance between sweetness and sourness, preferably ranges from 50 to 90, more preferably ranges from 55 to 85, and further more preferably ranges from 60 to 80. In addition, Brix in the present invention is measured at 20°C using a refractometer for sugar. Furthermore, in the present invention, the term “acidity” refers to acidity equivalent to that of citric acid, specifically, the concentration (mass%) of citric acid when all acids contained in the beverage are assumed to be citric acid. Acidity is calculated by the following formulae based on the acidity measurement method as specified in the Japanese Agricultural Standard (August 8, 2006, MAFF Notification 1127).

Acidity(%)=A×f×100/W×0.0064 A: titrant (ml) using 0.1 mol/L sodium hydroxide solution f: titer of 0.1 mol/L sodium hydroxide solution W: weight (g) of sample: 0.0064 : weight (g) of anhydrous citric acid corresponding to 1 ml of 0.1 mol/L sodium hydroxide solution The black tea beverage of the present invention may contain a fruit juice. The content of a fruit juice is not particularly limited, but the higher the content of a fruit juice, the more effectively the sweet and sour taste and freshness, which are easily impaired due to the low amount of tannin in the present invention, can be compensated more effectively. In this respect, the content of a fruit juice in the beverage is preferably 10 mass% or more, more preferably mass% or more, and further more preferably 20 mass% or more.

The types of a fruit juice are not particularly limited, and specific examples thereof include an apple juice, a lemon juice, a grape juice, a strawberry juice, a melon juice, a mango juice, a lime juice, an orange juice, a grapefruit juice, a citrus fruit juice, a peach juice, a pear juice, and a bergamot juice. Among these examples, an apple juice is preferred in terms of its excellent sweet and sour taste and freshness.

The pH of the beverage of the present invention is not particularly limited, but is preferably 4.5 or less, more preferably 4.2 or less, and further more preferably 4.0 or less, since such pH tends to increase sourness and easily give freshness. In other viewpoints of the suppression of an excessively increased sourness and an excessively decreased feeling of black tea, the pH of the beverage is preferably 3.3 or more, more preferably 3.5 or more, and further more preferably 3.8 or more.

The present invention may contain known ingredients contained in a conventional black tea beverage, (or, not contain these ingredients), in addition to the above ingredients. Examples of such ingredients include flavors, sweeteners, saccharides, functional ingredients, preservatives, stabilizers, acidulants, antioxidants, vitamins, minerals, and pH adjusting agents.

The black tea beverage of the present invention may be packed in a container. A container to be used herein is not particularly limited, and may be a PET bottle, a bottle, a can, or a paper container, for example.

The black tea beverage of the present invention can be produced by adjusting the content of tannin in the beverage to -50 mg/100 ml, and, adjusting a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate in the beverage to 100 or higher.

The content of tannin, and the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2- methylbutyl acetate to the mass of ethyl hexanoate in the beverage can be adjusted by conventionally known methods.

EXAMPLES As shown in the following Table 1, beverages of Comparative Examples 1 and 2, and Example 1 were prepared, and subjected to a sensory evaluation. The beverage of Comparative Example 1 is an existing commercial product. In addition, the term “ratio of aroma ingredients” in Table 1 refers to a ratio of the total amount by mass of ethyl butyrate, ethyl 2- methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate in each beverage. Moreover, the percentage by mass of a fruit juice in Comparative Example 2 and Example 1 (the mass% of a fruit juice relative to the total mass of the beverage) was adjusted to 0.7% in Comparative Example 2 and 23.6% in Example 1.

A sensory evaluation was conducted by five skilled panelists in terms of a sweet and sour taste, freshness, the feeling of black tea, and over-all judgement. Panelists determined scores by mutual consent.

Regarding the evaluation criteria for a sweet and sour taste, when the five panelists evaluated a beverage as having a “very strong sweet and sour taste” by mutual consent, the beverage was rated as “○○(double circle)”, when the five panelists evaluated a beverage as having a “strong sweet and sour taste” by mutual consent, the beverage was rated as “○ (single circle)”, and when the five panelists evaluated a beverage as having a “weak sweet and sour taste” by mutual consent, the beverage was rated as “∆ (triangle)”.

Regarding the evaluation criteria for freshness, when the five panelists evaluated a beverage as having “very strong freshness” by mutual consent, the beverage was rated as “○○(double circle)”, when the five panelists evaluated a beverage as having “strong freshness” by mutual consent, the beverage was rated as “○ (single circle)”, and when the five panelists evaluated a beverage as having “weak freshness” by mutual consent, the beverage was rated as “∆ (triangle)”.

Regarding the evaluation criteria for the feeling of black tea, when the five panelists evaluated a beverage as having “a very strong feeling of black tea” by mutual consent, the beverage was rated as “○○(double circle)”, when the five panelists evaluated a beverage as having “a strong feeling of black tea” by mutual consent, the beverage was rated as “○ (single circle)”, when the five panelists evaluated a beverage as having “a weak feeling of black tea” by mutual consent, the beverage was rated as “∆ (triangle)”.

Regarding the evaluation criteria for over-all judgement, when the five panelists evaluated a beverage as “very tasty” by mutual consent, the beverage was rated as “○○(double circle)”, when the five panelists evaluated a beverage as “tasty” by mutual consent, the beverage was rated as “○ (single circle)”, and when the five panelists evaluated a beverage as “not tasty” by mutual consent, the beverage was rated as “∆ (triangle)”.

[Table 1] When Comparative Example 1 is compared with Example 1, the beverage of Comparative Example 1 having a low content of tannin and a ratio of aroma ingredients of less than 100 was evaluated as having a low sweet and sour taste and low freshness. On the other hand, the beverage of Example 1 having a low content of tannin, but having a ratio of aroma ingredients of 100 or higher was confirmed to have an excellent sweet and sour taste and freshness. This is because the beverage of Example 1 has an excellent sweet and sour taste and freshness in spite of its low tannin content since the “fresh flavor with lightness and sweetness” is more easily sensed than the “gorgeous flavor with a body feeling”.

When Comparative Example 2 is compared with Example 1, the beverage of Comparative Example 2 having a high tannin content of 50 mg/100 ml or higher, and a ratio of aroma ingredients of 100 or higher was confirmed to have a strong feeling of black tea and low scores in terms of sweet and sour taste and freshness. The reason why the beverage of Comparative Example 2 was evaluated as described above in spite of its high ratio of aroma ingredients of 100 or higher is that the content of tannin was as high as 50 mg/100 ml or higher, so the feeling of black tea was increased excessively and the freshness and sweet and sour taste were impaired.

Specifically, it is speculated that in the case of the beverage of Example 1, such a low tannin content resulted in a decreased feeling of black tea and thus the freshness and the sweet and sour taste were not impaired.

Furthermore, as described above, 2-methylbutyl acetate is also known to have a “fresh flavor with lightness and sweetness”. Therefore, it was demonstrated that the black tea beverage has an excellent sweet and sour taste and freshness because of the content of tannin ranging from 5 to 50 mg/100 ml, and, the ratio of a total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate, in the whole beverage, of 100 or higher.

Claims

1. A black tea beverage, wherein the content of tannin ranges from 5 to 50 mg/100 ml, and, a ratio of the total amount by mass of ethyl butyrate, ethyl 2-methylbutyrate, butyl acetate, and 2-methylbutyl acetate to the mass of ethyl hexanoate, in the whole beverage, is 100 or higher.

2. The black tea beverage according to claim 1, containing 10 mass% or more of a fruit juice relative to the total mass of the beverage.

3. The black tea beverage according to claim 2, wherein the fruit juice contained therein is an apple juice.

4. The black tea beverage according to any one of claims 1 to 3, wherein the black tea beverage is packed in a container.