Beverage containing tea

Abstract

To provide a novel beverage containing tea, and also provide a method for suppressing a change in flavor during storage of a beverage containing oolong tea.SOLUTION: According to one embodiment of the present invention, there is provided a beverage containing a blue colorant and oolong tea. The blue colorant includes at least one selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin-based pigment, patent blue V, brilliant blue FCF, and indigo carmine. The oolong tea is prepared by extracting, immersing, or decocting tea leaves in water at a ratio of 1 to 10 g / l.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a beverage containing oolong tea and a method for producing the same. The present invention further relates to a method for suppressing changes in flavor during storage of a beverage containing oolong tea, etc.

Background Art

[0002] Due to the increasing health consciousness, the demand for tea beverages is rising worldwide. One of the factors for the preference for tea beverages is that they contain a type of polyphenol called catechin, which has an antioxidant effect. However, catechin itself is an easily oxidizable compound, and it is known that when catechin oxidizes, it turns reddish in color and the flavor also changes. For example, when sold in a light-permeable container such as a PET bottle, the flavor of the tea beverage may change due to the oxidation of catechin in the tea beverage by ultraviolet light or the like.

[0003] So far, several measures have been taken to suppress such changes in the flavor of tea beverages. For example, in JP-A-2007-60972 (Patent Document 1), the addition of L-ascorbic acid 2-glucoside suppresses the generation of unpleasant taste and odor in tea beverages. Also, although it relates to the deterioration of tea leaves, in JP-A-2017-153443 (Patent Document 2), the mixing of food oil and fat components into tea leaves suppresses flavor deterioration.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Under the above circumstances, the development of new beverages containing tea is awaited. [Means for Solving the Problem]

[0006] As a result of investigations by the present inventors, it has been found that by including a blue coloring agent in a beverage containing oolong tea, changes in the flavor during storage of the beverage containing oolong tea can be suppressed. The present invention is based on such findings.

[0007] The present invention includes, for example, inventions of the following aspects. [1] A beverage containing a blue coloring agent and oolong tea. [2] The beverage according to [1], wherein the blue coloring agent includes one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, patent blue V, brilliant blue FCF, and indigo carmine. [3] The beverage according to [1], wherein the blue coloring agent includes one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin. [4] The beverage according to any one of [1] to [3], wherein the blue coloring agent is contained at a concentration of 0.05 to 15 ppm. [5] The beverage according to any one of [2] to [4], wherein the gardenia blue pigment is contained at a concentration of 0.05 to 10 ppm. [6] The beverage according to any one of [1] to [5], further containing a nutritive sweetener in an amount of 1 to 15 g / 100 ml. [7] The beverage according to any one of [1] to [6], further containing a yellow coloring agent. [8] The beverage according to any one of [1] to [7], wherein the a value is -5 to 0. [9] The beverage according to any one of [1] to [8], wherein the a value after a storage test equivalent to 12 months at 25 - 35°C is -3 to 3.

[10] The beverage according to any one of [1] to [9], wherein the b value is 10 to 25.

[11] The beverage according to any one of [1] to

[10] , wherein the b value after a storage test equivalent to 12 months at 25 - 35°C is 20 to 35.

[12] The beverage according to any one of [1] to

[11] , wherein the oolong tea is obtained by extracting, dipping or leaching tea leaves at a ratio of 1 to 10 g / l with respect to water.

[13] A method for suppressing changes in the aroma of a beverage containing oolong tea, which includes adding a blue coloring agent to the oolong tea.

[14] The method according to

[13] , wherein the blue coloring agent includes one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin-based pigment, patent blue V, brilliant blue FCF and indigo carmine.

[15] The method according to

[13] or

[14] , wherein the blue coloring agent is added to the oolong tea at a temperature of 40°C or lower. [Advantages of the Invention]

[0008] According to one aspect of the present invention, there can be provided a beverage in which changes in one or more aromas selected from the group consisting of tea aroma, tea flavor, off note, drinkability and fresh brew tea feeling among the aromas of the beverage after storage for a predetermined period are suppressed. According to another aspect of the present invention, there is provided a method for suppressing changes in the above one or more aromas of a beverage containing oolong tea during storage. [Brief Description of the Drawings]

[0009]

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Embodiments for Carrying Out the Invention

[0010] Hereinafter, the present invention will be described in detail. The following embodiments are examples for explaining the present invention, and the present invention is not intended to be limited only to these embodiments. The present invention can be implemented in various forms without departing from its gist. All documents cited in this specification, as well as published gazettes, patent gazettes, and other patent documents, are hereby incorporated herein by reference.

[0011] 1. A beverage containing a blue coloring agent and oolong tea In one aspect, the present invention provides a beverage containing a blue coloring agent and oolong tea (hereinafter also referred to as "the beverage of the present invention").

[0012] [Beverage] As used herein, the term "beverage containing oolong tea" means a beverage containing a material obtainable or obtained by extracting, soaking, or leaching oolong tea leaves with a solvent, and includes beverages that are themselves referred to as oolong tea beverages. The solvent is not particularly limited, and water, hot water, alcohol, or the like can be used. The material thus obtained or obtained can also be referred to as an oolong tea extract (liquid), an oolong tea soak (liquid), or an oolong tea leachate (liquid). The beverage according to one embodiment of the present invention may be a blend of oolong tea and other beverages (for example, other tea beverages, fruit juice beverages, etc.), or may consist essentially of oolong tea only. As used herein, the phrase "consists essentially of oolong tea extract" means that the beverage contains only oolong tea as a beverage component, does not contain other beverages, or the content of other beverages is less than 10% by weight, less than 5% by weight, less than 3% by weight, or less than 1% by weight of the total beverage. Even when the beverage consists essentially of oolong tea only, it may contain components other than beverage components such as coloring agents, sweeteners, flavorings, vitamins, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0013] [Coloring Agent] As used herein, the "colorant" is a substance for imparting color to solids or liquids, and includes pigments, dyes, and the like. The blue colorant used in the present invention is not particularly limited, and may be selected from either natural colorants or artificial colorants. Examples of natural colorants include gardenia blue pigment, spirulina blue pigment, and anthocyanin-based pigments (e.g., cyanidin, delphinidin, and ternatin). The gardenia blue pigment is generally a polymer obtained by reacting genipin, a compound obtained by enzymatically treating gardenia extract, with a protein hydrolyzate. In 2021, the structure of the repeating unit of the gardenia blue pigment was specified using various amino acids (J. Agric. Food Chem. 2021, 69, 3904-3911). As the gardenia blue pigment, commercially available products may be used, and examples of such commercially available products include those manufactured by San-Ei Gen F.F.I., Inc., Kobe Chemical Industry Co., Ltd., and Oterra. Commercially available gardenia blue pigments are sometimes referred to as gardenia blue extracts. Examples of artificial colorants include Patent Blue V, Brilliant Blue FCF, and Indigocarmine. According to one aspect of the present invention, the blue colorant contains one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin-based pigments, Patent Blue V, Brilliant Blue FCF, and Indigocarmine. According to a preferred aspect of the present invention, the blue colorant contains one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin. According to a preferred aspect of the present invention, by including the blue colorant, a beverage containing oolong tea exhibits a fresh green or yellow-green color, and the effect appealing to consumers can be achieved.

[0014] In another aspect of the present invention, the blue colorant consists essentially of only one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, patent blue V, brilliant blue FCF, and indigo carmine. In another preferred aspect of the present invention, the blue colorant consists essentially of only one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin. In yet another more preferred aspect of the present invention, the blue colorant consists essentially of only gardenia blue pigment. As used herein, "a blue colorant consists essentially of …" means that the blue colorant substantially contains only the specific colorant described in "…", and may contain a small amount of other unavoidably contained blue colorants. For example, it means that 95% by weight or more, 98% or more, or 99% or more of the blue colorant is composed of only the specific colorant.

[0015] The content of the blue coloring agent is not particularly limited, but is preferably 0.05 to 15 ppm. In this specification, "ppm" means "mass ppm" unless otherwise specified. Also, since the specific gravity of a normal beverage is 1, "mass ppm" can be regarded as the same as "mg / L". The amount of the blue coloring agent contained in the beverage according to one aspect of the present invention is 0.05 to 15 ppm, 0.05 to 14 ppm, 0.05 to 13 ppm, 0.05 to 12 ppm, 0.05 to 11 ppm, 0.05 to 10 ppm, 0.05 to 9 ppm, 0.05 to 8 ppm, 0.05 to 7 ppm, 0.05 to 6 ppm, 0.05 to 5 ppm, 0.05 to 4 ppm, 0.1 to 15 ppm, 0.1 to 14 ppm, 0.1 to 13 ppm, 0.1 to 12 ppm, 0.1 to 11 ppm, 0.1 to 10 ppm, 0.1 to 9 ppm, 0.1 to 8 ppm, 0.1 to 7 ppm, 0.1 to 6 ppm, 0.1 to 5 ppm, 0.1 to 4 ppm, 0.2 to 15 ppm, 0.2 to 14 ppm, 0.2 to 13 ppm, 0.2 to 12 ppm, 0.2 to 11 ppm, 0.2 to 10 ppm, 0.2 to 9 ppm, 0.2 to 8 ppm, 0.2 to 7 ppm, 0.2 to 6 ppm, 0.2 to 5 ppm, 0.2 to 4 ppm, 0.3 to 15 ppm, 0.3 to 14 ppm, 0.3 to 13 ppm, 0.3 to 12 ppm, 0.3 to 11 ppm, 0.3 to 10 ppm, 0.3 to 9 ppm, 0.3 to 8 ppm, 0.3 to 7 ppm, 0.3 to 6 ppm, 0.3 to 5 ppm, 0.3 to 4 ppm, 0.4 to 15 ppm, 0.4 to 14 ppm, 0.4 to 13 ppm, 0.4 to 12 ppm, 0.4 to 11 ppm, 0.4 to 10 ppm, 0.4 to 9 ppm, 0.4 to 8 ppm, 0.4 to 7 ppm, 0.4 to 6 ppm, 0.4 to 5 ppm, 0.4 to 4 ppm, 0.5 to 15 ppm, 0.5 to 14 ppm, 0.5 to 13 ppm, 0.5 to 12 ppm, 0.5 to 11 ppm, 0.5 to 10 ppm, 0.5 to 9 ppm, 0.5 to 8 ppm, 0.5 to 7 ppm, 0.5 to 6 ppm, 0.5 to 5 ppm, 0.5 to 4 ppm, 0.8 to 15 ppm, 0.8 to 14 ppm, 0.8 to 13 ppm, 0.8 to 12 ppm, 0.8 to 11 ppm, 0.8 to 10 ppm, 0.8 to 9 ppm, 0.8 to 8 ppm, 0.8 to 7 ppm, 0.8 to 6 ppm, 0.8 to 5 ppm, 0.It may be 8 to 4 ppm, 1 to 15 ppm, 1 to 14 ppm, 1 to 13 ppm, 1 to 12 ppm, 1 to 11 ppm, 1 to 10 ppm, 1 to 9 ppm, 1 to 8 ppm, 1 to 7 ppm, 1 to 6 ppm, 1 to 5 ppm, 1 to 4 ppm, 2 to 15 ppm, 2 to 14 ppm, 2 to 13 ppm, 2 to 12 ppm, 2 to 11 ppm, 2 to 10 ppm, 2 to 9 ppm, 2 to 8 ppm, 2 to 7 ppm, 2 to 6 ppm, 2 to 5 ppm, or 2 to 4 ppm. The amount of the blue coloring agent contained in the beverage according to one aspect of the present invention is preferably 0.05 to 10 ppm, more preferably 0.2 to 8 ppm, and even more preferably 0.5 to 7 ppm. Such a content is preferable because it can suitably suppress changes in flavor and color during storage. When the blending amount of the blue coloring agent in the beverage is known, the content can be calculated from the blending amount. When the blending amount is unknown, for coloring agents that can be measured by HPLC (high performance liquid chromatography), the content can be measured using HPLC.

[0016] The beverage according to a preferred aspect of the present invention contains gardenia blue pigment at a concentration of 0.05 to 10 ppm. The beverage according to a more preferred aspect of the present invention contains gardenia blue pigment at a concentration of 0.2 to 8 ppm. The beverage according to an even more preferred aspect of the present invention contains gardenia blue pigment at a concentration of 0.5 to 7 ppm.

[0017] [Oolong tea] Oolong tea is a tea classified as semi-fermented tea. The oolong tea contained in the beverage in one aspect of the present invention is not particularly limited, and oolong tea obtained from general tea leaves can be used. Examples of such oolong tea include Tieguanyin, Narcissus, Color Variety, Dongding Oolong tea, and Oriental Beauty.

[0018] The concentration of oolong tea contained in the beverage is not particularly limited. However, according to one aspect of the present invention, the oolong tea is obtainable or obtained by extracting, soaking, or leaching tea leaves at a ratio of 1 to 10 g / l with respect to water. According to another aspect of the present invention, the concentration of oolong tea may be obtained or obtained by extracting, soaking, or leaching tea leaves at a ratio of 2 to 10 g / l, 4 to 10 g / l, 6 to 10 g / l, 8 to 10 g / l, 1 to 8 g / l, 2 to 8 g / l, 4 to 8 g / l, 6 to 8 g / l, 1 to 6 g / l, 2 to 6 g / l, or 4 to 6 g / l with respect to water. By setting the concentration of oolong tea within this range, it is preferable in that it can provide an appropriate drinkability in addition to the aroma and flavor of the tea. When the blending amount of oolong tea is known, the concentration can be calculated from the blending amount.

[0019] [Aroma or taste] According to one aspect of the present invention, among the aroma of the beverage after storage for a predetermined period, changes in one or more of the following aromas are suppressed. Tea aroma: The feeling of the aroma of tea when smelling it Tea flavor: The feeling of the flavor of tea when drinking it Off note: An abnormal odor felt when drinking or smelling, a smell different from the intended aroma Drinkability: The smooth feeling when drinking, or the mellowness after drinking Fresh brew tea feeling: The overall feeling of freshly brewed tea

[0020] Such an effect is demonstrated, for example, in the following examples. After storage under at least one of the conditions of "55°C, 6 weeks" and "45°C, 12 weeks", which are acceleration tests, the change in aroma is suppressed more than that of samples without a blue coloring agent and some commercial products.

[0021] According to the beverage according to a preferred embodiment of the present invention, the change in color and taste of the beverage after storage for a predetermined period is suppressed. The change in color and taste can be evaluated, for example, by L.a.b values. The L.a.b values can be measured using a colorimeter (for example, ZE6000 manufactured by Nippon Denshoku Industries Co., Ltd.). The L value is a scale of black - white (brightness), the a value is a scale of green - red, and the b value is a scale of blue - yellow. Therefore, when the redness of the beverage increases due to oxidation after storage, the a value increases. Although not wishing to be bound by theory, such a change in color and taste during storage is considered to be caused by the oxidation of catechins contained in tea. Therefore, it is considered that the change in color and taste is suppressed by suppressing the oxidation of catechins by the present invention. "Catechin" is a kind of polyphenol contained in tea and is also called tannin.

[0022] The a value of the beverage according to one embodiment of the present invention is -5 to 0. In another embodiment of the present invention, the a value is preferably -4.5 to 0, -4 to 0, -5 to -0.5, -4.5 to -0.5, -4 to -0.5, -5 to -1, -4.5 to -1, -4 to -1. When the value of the a value is within this range, it has a fresh green appearance with suppressed redness.

[0023] In one embodiment of the present invention, the a value after a storage test equivalent to 12 months at 25 - 35°C is -3 to 3. In this specification, the "storage test equivalent to 12 months at 25 - 35°C" includes tests stored under conditions of "55°C, 6 weeks" or "45°C, 12 weeks". In another embodiment of the present invention, the a value after a storage test equivalent to 12 months at 25 - 35°C is preferably -3 to 2.5, -3 to 2, -2.5 to 3, -2.5 to 2.5, -2.5 to 2, -2 to 3, -2 to 2.5, -2 to 2.

[0024] The b value of the beverage according to one aspect of the present invention is such that the b value is from 10 to 25. In another aspect of the present invention, the b value is preferably from 10.5 to 25, from 11 to 25, from 11.5 to 25, from 12 to 25, from 10 to 24.5, from 10.5 to 24.5, from 11 to 24.5, from 11.5 to 24.5, from 12 to 24.5, from 10 to 24, from 10.5 to 24, from 11 to 24, from 11.5 to 24, from 12 to 24. When the value of the b value falls within this range, it has a yellowish-green appearance.

[0025] In one aspect of the present invention, the b value after a storage test equivalent to 12 months at 25 - 35°C is from 20 to 35. In another aspect of the present invention, the b value after a storage test equivalent to 12 months at 25 - 35°C is preferably from 20 to 34.5, from 20 to 34, from 20 to 33.5, from 20 to 33.

[0026] According to another preferred aspect of the present invention, the beverage after storage for a predetermined period has an appearance similar to that of freshly brewed tea. In this specification, "Fresh brew tea appearance" means the feeling only from the appearance of freshly brewed tea, and is evaluated by how close the appearance of the beverage after storage for a predetermined period is to that of freshly brewed tea.

[0027] [Other components] The beverage according to one aspect of the present invention may contain a sweetener. The sweetener is not particularly limited. For example, low-sweetness sweeteners such as glucose, xylitol, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), lactose, psicose, allose, tagatose, xylose or ribose, and high-sweetness sweeteners such as aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, sodium saccharin, cyclamate, neotame, alitame, sodium cyclamate, dulcin, disodium glycyrrhizinate, trisodium glycyrrhizinate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mabinlin, brazzein, pentadin, hernandezine, 4β-hydroxyhernandezine, miraculin, glycyrrhizin, rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol glycosides (e.g., rebaudioside A, rebaudioside D or rebaudioside M), thaumatin, monellin, brazzein, monatin, Siraitia grosvenorii extract or stevia extract. The content of the sweetener is not particularly limited, but it is preferably such that the sweetness intensity of the whole beverage is within 1 to 20 (e.g., 5 to 15, 8 to 12). In the present specification, "sweetness intensity" means the intensity of the sweetness exhibited by a substance. In the present specification, the sweetness intensity can be represented by the sucrose equivalent value (SEV). The numerical value obtained by multiplying the concentration (w / v% (which can be regarded as w / w% in the case of a beverage)) of the sweetener contained in the beverage by the sweetness degree of the sweetener is the sweetness intensity of the beverage of the present invention. For example, in the present specification, when the sweetness intensity exhibited by sucrose per unit concentration Brix1 is defined as 1, the sweetness degree of sucrose is 1, the sweetness degree of glucose is about 0.6 to about 0.7 (central value about 0.65), and the numerical value obtained by multiplying the Brix value of the glucose concentration by the sweetness degree is the sweetness intensity of the glucose solution. Therefore, when the glucose concentration is Brix1.5, the sweetness intensity of the glucose solution is 0.65×1.5 = 0.975. The relative ratio of the sweetness degree of other sweeteners to the sweetness degree of sucrose 1 can be obtained from a known sugar sweetness conversion table or the like.For example, if the sweetness of sucrose is taken as 1, the sweetness of xylitol is about 1, glucose is about 0.6 to about 0.7, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, and fructose glucose liquid sugar is about 0.75. Also, in this specification, when the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D is about 225 times, the sweetness of rebaudioside M is about 230 times, the sweetness of rebaudioside A is 200 to 300 times (central value 250), the sweetness of Luo Han Guo extract is about 110 to 150 times (central value 130 times), the sweetness of mogroside V is about 240 to 300 times (central value 270 times), the sweetness of thaumatin is about 2,000 times, the sweetness of acesulfame potassium is about 200 times, the sweetness of sucralose is about 600 times, and aspartame is assumed to have a sweetness of about 200 times. Among the relative ratios of the sweetness of various sweeteners to the sweetness of sucrose of 1, those not described in this specification can be obtained from known sugar sweetness conversion tables, etc. Here, since the sweetness of aspartame is about 200 times the sweetness of sucrose, when a beverage containing 0.005% by weight (50 ppm) of aspartame does not contain other sweeteners, the sweetness of the jelly beverage is 1 in terms of sucrose equivalent. When the beverage contains other sweeteners (high-sweetness sweeteners or low-sweetness sweeteners), the sweetness of the beverage is represented by the total of the sucrose equivalents of the sweetnesses provided by those respective sweeteners.

[0028] According to another aspect of the present invention, the beverage further contains a nutritive sweetener in an amount of 1 to 15% by weight. The nutritive sweetener can be selected from one or more of the above-mentioned low-sweetness sweeteners. Preferred nutritive sweeteners include, for example, sucrose, HFCS, and the like. In another aspect, the amount of the nutritive sweetener may be 2 to 15 g / 100 ml, 4 to 15 g / 100 ml, 6 to 15 g / 100 ml, 8 to 15 g / 100 ml, 10 to 15 g / 100 ml, 12 to 15 g / 100 ml, 1 to 13 g / 100 ml, 2 to 13 g / 100 ml, 4 to 13 g / 100 ml, 6 to 13 g / 100 ml, 8 to 13 g / 100 ml, 10 to 13 g / 100 ml, 1 to 10 g / 100 ml, 2 to 10 g / 100 ml, 4 to 10 g / 100 ml, 6 to 10 g / 100 ml, or 8 to 10 g / 100 ml. The content of the nutritive sweetener in the beverage can be measured by HPLC (high-performance liquid chromatography). Alternatively, when the blending amount is known, a value calculated from the blending amount may be used.

[0029] The water used in the present invention is not particularly limited, and for example, water selected from tap water, carbonated water, ion-exchanged water, purified water, treated water, and pure water may be used.

[0030] A beverage according to another aspect of the present invention further contains a yellow coloring agent. The yellow coloring agent is not particularly limited, and may include one or more selected from safflower pigment, curcumin pigment, carrot pigment, yellow paprika pigment, annatto pigment, and gardenia yellow pigment. The content of the yellow pigment may be, for example, 10 to 200 ppm, 20 to 200 ppm, 40 to 200 ppm, 60 to 200 ppm, 80 to 200 ppm, 100 to 200 ppm, 10 to 180 ppm, 20 to 180 ppm, 40 to 180 ppm, 60 to 180 ppm, 80 to 180 ppm, 100 to 180 ppm, 10 to 160 ppm, 20 to 160 ppm, 40 to 160 ppm, 60 to 160 ppm, 80 to 160 ppm, 100 to 160 ppm, 10 to 140 ppm, 20 to 140 ppm, 40 to 140 ppm, 60 to 140 ppm, 80 to 140 ppm, 100 to 140 ppm, 10 to 120 ppm, 20 to 120 ppm, 40 to 120 ppm, 60 to 120 ppm, 80 to 120 ppm or 100 to 120 ppm. Containing the yellow coloring agent within this range is preferable from the viewpoint of achieving a liquid color with little variation.

[0031] A beverage according to one aspect of the present invention may contain components that can be added to ordinary tea beverages in addition to the above components, as long as the effects of the present invention are not impaired. Examples of such components include flavors, vitamins, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, quality stabilizers, and the like.

[0032] [Characteristics or container] According to one aspect of the present invention, the pH of the beverage is preferably 2.5 to 5, and may be 2.5 to 4.8, 2.7 to 4.8, 2.9 to 4.8, 3.1 to 4.8, 3.3 to 4.8, 3.5 to 4.8, 3.7 to 4.8, 2.5 to 4.6, 2.7 to 4.6, 2.9 to 4.6, 3.1 to 4.6, 3.3 to 4.6, 3.5 to 4.6, 3.7 to 4.6, 2.5 to 4.4, 2.7 to 4.4, 2.9 to 4.4, 3.1 to 4.4, 3.3 to 4.4, 3.5 to 4.4, 3.7 to 4.4, 2.5 to 4.2, 2.7 to 4.2, 2.9 to 4.2, 3.1 to 4.2, 3.3 to 4.2, 3.5 to 4.2, 3.7 to 4.2, 2.5 to 4, 2.7 to 4, 2.9 to 4, 3.1 to 4, 3.3 to 4, 3.5 to 4 or 3.7 to 4. By adjusting the pH within this range, it is possible to suppress the growth of microorganisms while achieving a refreshing flavor.

[0033] The form of the beverage in one aspect of the present invention is not limited, and for example, it may be in the form of a container-packed beverage enclosed in a container such as a can, bottle, PET bottle, pouch, paper pack, and plastic container. The beverage according to a preferred aspect of the present invention is a beverage in a transparent bottle or a transparent PET bottle. It is preferable in that it can visually appeal to consumers with the characteristic appearance of the beverage according to one aspect of the present invention when placed in a transparent bottle or PET bottle. When heat sterilization is performed after container packing, the type thereof is not particularly limited, and it can be performed using ordinary methods such as tumbling sterilization, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, but for example, it is 65 to 130°C, preferably 80 to 120°C, and 1 to 40 minutes. However, there is no problem with sterilization at an appropriate temperature for several seconds, for example, 5 to 30 seconds, as long as a sterilization value equivalent to the above conditions is obtained.

[0034] [Exemplary aspects of the beverage of the present invention] Exemplary aspects of the present invention are shown below, but the present invention is not limited to the following aspects. According to one aspect of the present invention, a beverage containing gardenia blue pigment, a yellow coloring agent, and oolong tea is provided. According to one aspect of the present invention, a beverage containing gardenia blue pigment and oolong tea, having an a value of -5 to 0 and a b value of 10 to 25 is provided. According to one aspect of the present invention, there is provided a beverage containing gardenia blue pigment at a concentration of 0.05 to 10 ppm, preferably 0.2 to 8 ppm, more preferably 0.5 to 7 ppm, and oolong tea. According to one aspect of the present invention, there is provided a beverage containing gardenia blue pigment, a yellow coloring agent, and oolong tea, wherein the a value after a storage test equivalent to 12 months at 25 - 35°C is -3 to 3, preferably -2.5 to 2, more preferably -2 to 2.

[0035] 2. A method for manufacturing a beverage As one aspect, the present invention provides a method for manufacturing a beverage containing a blue coloring agent and oolong tea (hereinafter, also referred to as "the method for manufacturing the beverage of the present invention").

[0036] The manufacturing method of one aspect of the present invention is not particularly limited as long as the above components are blended to obtain a beverage. For example, the manufacturing method of one aspect of the present invention is not particularly limited as long as a beverage can be obtained by mixing a blue coloring agent and oolong tea. A beverage may be manufactured by obtaining an oolong tea extract (liquid), oolong tea immersion (liquid), or oolong tea leachate (liquid) from oolong tea leaves and then adding a blue coloring agent thereto, or by adding a separately prepared or purchased oolong tea extract (liquid), oolong tea immersion (liquid), or oolong tea leachate (liquid) together with a blue coloring agent to water to manufacture a beverage.

[0037] The method for extracting, immersing, or leaching oolong tea is not particularly limited, and known methods can be used. For example, oolong tea leaves may be extracted, immersed, or leached with hot water at 50 - 90°C, preferably 60 - 85°C, more preferably 70 - 82°C, for 1 - 30 minutes, preferably 3 - 20 minutes, more preferably 5 - 15 minutes to obtain oolong tea. The addition amount of oolong tea leaves is not particularly limited, but may be 1 - 10 g / l, 2 - 10 g / l, 4 - 10 g / l, 6 - 10 g / l, 8 - 10 g / l, 1 - 8 g / l, 2 - 8 g / l, 4 - 8 g / l, 6 - 8 g / l, 1 - 6 g / l, 2 - 6 g / l, or 4 - 6 g / l with respect to the total amount of hot water.

[0038] In the manufacturing method according to one aspect of the present invention, sterilization treatment may be performed before or after filling the container. Examples of the sterilization treatment include tumbling sterilization, UHT sterilization, and retort sterilization.

[0039] In the manufacturing method of one aspect of the present invention, for "beverage", "coloring agent", "oolong tea", "flavor or taste", "other components", and "characteristics and container", the descriptions given in the item of "1. Beverage containing blue coloring agent and oolong tea" apply, and the numerical values are the same as those described in the item of the above beverage.

[0040] 3. A method for suppressing changes in aroma during storage of a beverage containing oolong tea As one aspect, the present invention provides a method for suppressing changes in the flavor of a beverage containing oolong tea during storage (hereinafter, also referred to as "the suppression method of the present invention"). In this specification, the method for suppressing changes in flavor means a method for suppressing one or more of the following changes in flavor. Tea aroma: The feeling of the aroma of tea when smelling it. Tea flavor: The feeling of the flavor of tea when drinking it. Off note: An abnormal odor felt when drinking or smelling, a smell different from the intended aroma. Drinkability: The smooth feeling when drinking, or the mellowness after drinking. Fresh brew tea feeling: The overall feeling of freshly brewed tea.

[0041] According to one aspect of the present invention, there is provided a method for suppressing changes in the flavor during storage of a beverage containing oolong tea, which includes adding a blue coloring agent to the oolong tea. The addition amount of the blue coloring agent is not particularly limited, but preferably is 0.05 to 15 ppm with respect to the total amount of the oolong tea. The amount of the blue coloring agent added to the oolong tea according to one aspect of the present invention is 0.05 to 15 ppm, 0.05 to 14 ppm, 0.05 to 13 ppm, 0.05 to 12 ppm, 0.05 to 11 ppm, 0.05 to 10 ppm, 0.05 to 9 ppm, 0.05 to 8 ppm, 0.05 to 7 ppm, 0.05 to 6 ppm, 0.05 to 5 ppm, 0.05 to 4 ppm, 0.1 to 15 ppm, 0.1 to 14 ppm, 0.1 to 13 ppm, 0.1 to 12 ppm, 0.1 to 11 ppm, 0.1 to 10 ppm, 0.1 to 9 ppm, 0.1 to 8 ppm, 0.1 to 7 ppm, 0.1 to 6 ppm, 0.1 to 5 ppm, 0.1 to 4 ppm, 0.2 to 15 ppm, 0.2 to 14 ppm, 0.2 to 13 ppm, 0.2 to 12 ppm, 0.2 to 11 ppm, 0.2 to 10 ppm, 0.2 to 9 ppm, 0.2 to 8 ppm, 0.2 to 7 ppm, 0.2 to 6 ppm, 0.2 to 5 ppm, 0.2 to 4 ppm, 0.3 to 15 ppm, 0.3 to 14 ppm, 0.3 to 13 ppm, 0.3 to 12 ppm, 0.3 to 11 ppm, 0.3 to 10 ppm, 0.3 to 9 ppm, 0.3 to 8 ppm, 0.3 to 7 ppm, 0.3 to 6 ppm, 0.3 to 5 ppm, 0.3 to 4 ppm, 0.4 to 15 ppm, 0.4 to 14 ppm, 0.4 to 13 ppm, 0.4 to 12 ppm, 0.4 to 11 ppm, 0.4 to 10 ppm, 0.4 to 9 ppm, 0.4 to 8 ppm, 0.4 to 7 ppm, 0.4 to 6 ppm, 0.4 to 5 ppm, 0.4 to 4 ppm, 0.5 to 15 ppm, 0.5 to 14 ppm, 0.5 to 13 ppm, 0.5 to 12 ppm, 0.5 to 11 ppm, 0.5 to 10 ppm, 0.5 to 9 ppm, 0.5 to 8 ppm, 0.5 to 7 ppm, 0.5 to 6 ppm, 0.5 to 5 ppm, 0.5 to 4 ppm, 0.8 to 15 ppm, 0.8 to 14 ppm, 0.8 to 13 ppm, 0.8 to 12 ppm, 0.8 to 11 ppm, 0.8 to 10 ppm, 0.8 to 9 ppm, 0.8 to 8 ppm, 0.8 to 7 ppm, 0.8 to 6 ppm, 0.8 to 5 ppm, 0.It may be 8 to 4 ppm, 1 to 15 ppm, 1 to 14 ppm, 1 to 13 ppm, 1 to 12 ppm, 1 to 11 ppm, 1 to 10 ppm, 1 to 9 ppm, 1 to 8 ppm, 1 to 7 ppm, 1 to 6 ppm, 1 to 5 ppm, 1 to 4 ppm, 2 to 15 ppm, 2 to 14 ppm, 2 to 13 ppm, 2 to 12 ppm, 2 to 11 ppm, 2 to 10 ppm, 2 to 9 ppm, 2 to 8 ppm, 2 to 7 ppm, 2 to 6 ppm, 2 to 5 ppm, or 2 to 4 ppm. According to one aspect of the present invention, the amount of the blue coloring agent added to the oolong tea is preferably 0.05 to 10 ppm, more preferably 0.2 to 8 ppm, and even more preferably 0.5 to 7 ppm with respect to the total amount of the oolong tea. Such an addition amount is preferable because it can suitably suppress the change in color and taste during storage.

[0042] According to one aspect of the present invention, the blue coloring agent contains one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigment, patent blue V, brilliant blue FCF, and indigo carmine.

[0043] The temperature at which the blue coloring agent is added is not particularly limited, and it may be added at 90°C or lower, 80°C or lower, 70°C or lower, 60°C or lower, 50°C or lower, 40°C or lower, 30°C or lower, 20°C or lower, 10 to 90°C, 10 to 70°C, 10 to 50°C, 10 to 40°C, 10 to 30°C, 20 to 90°C, 20 to 70°C, 20 to 50°C, 20 to 40°C, 20 to 30°C, 30 to 90°C, 30 to 70°C, 30 to 50°C, or 30 to 40°C. According to a preferred aspect of the present invention, a method for adding the blue coloring agent to the oolong tea at a temperature of 40°C or lower is provided.

[0044] In the suppression method according to one aspect of the present invention, with respect to "beverage", "colorant", "oolong tea", "flavor or taste", "other components", and "characteristics and container" other than the above content, the descriptions in the item of the above "1. Beverage containing blue colorant and oolong tea" apply, and the numerical values are the same as those described in the item of the above beverage.

[0045] In this specification, the term "about" means that the subject exists within the range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about". For example, "about 10" means the range of 7.5 to 12.5. Also, in this specification, "weight %" and "weight ppm" can be regarded as the same as "mass %" and "mass ppm", respectively.

Examples

[0046] Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

[0047] Example 1: Preparation of oolong tea beverage sample According to the composition shown in Table 1 below, oolong tea beverages samples (No. 1 - 8) were prepared using nutritive sweeteners (sucrose, grape fructose liquid sugar (HFCS55%)), oolong tea leaves, pH adjuster, antioxidant, tea flavor, safflower extract (yellow coloring agent), gardenia blue extract (blue coloring agent), water-soluble dietary fiber, and high-intensity sweetener (only for No. 8). The raw materials used for sample preparation were as follows: sucrose (manufactured by MSM Prai Bhd), grape fructose liquid sugar (HFCS55%) (manufactured by ADM Bio Science & Technology (Tianjin) Co., Ltd), oolong tea leaves (sezhong), pH adjuster containing anhydrous citric acid and trisodium citrate (manufactured by Jiangsu Guoxin Union Energy Co., Ltd), antioxidant derived from L-ascorbic acid (manufactured by CSPC Weisheng Pharmaceutical Co., Ltd), high-intensity sweetener containing acesulfame K (manufactured by Hugestone Enterprise Co., Ltd), sucralose (manufactured by Tate & Lyle PLC), water-soluble dietary fiber (Fibersol-2, manufactured by ADM Bio Science & Technology (Tianjin) Co., Ltd), safflower extract (manufactured by Oterra), gardenia blue extract (manufactured by Oterra), water (treated water).

[0048] The oolong tea beverage samples were prepared according to the following procedure. [Preparation Procedure] 1) Extract oolong tea leaves with hot water at (70 - 90°C) for 6 - 8 minutes, and remove the tea leaves. 2) After step 1), cool the tea extract to below 20°C. 3) Dissolve nutritive sweetener or high-intensity sweetener, pH adjuster, antioxidant, flavor, safflower extract, and gardenia blue extract in normal-temperature water (28 - 35°C), and stir for 2 minutes until well dissolved. For sample No. 8, add water-soluble dietary fiber as well. 4) After step 3), confirm that the raw materials are well dissolved, mix the cooled tea extract, add water until it reaches 1 L at room temperature (28 - 35°C), and then stir for 5 - 6 minutes. 5) Sterilize the liquid obtained in step 4) at 110 - 120 °C for 30 - 40 seconds. 6) Fill the bottles with the sterilized liquid at a filling temperature of 80 - 90 °C. 7) Cool the samples until the product temperature drops to room temperature (28 - 35 °C). 8) Before conducting the shelf-life test, age the samples at room temperature for 24 hours.

[0049] The composition of the oolong tea beverage samples prepared according to the above procedure is shown in the following table.

Table 1

[0050] II. Procedure for Shelf-Life Test The shelf life of each sample was tested according to the following procedure. 1) Label the samples aged for 24 hours. 2) Hold the samples in an incubator and place them under accelerated conditions until the end of the shelf life. Samples No. 1 - 8 and commercially available products A and B (reference examples) were stored under the following two types of accelerated conditions: A) 55 °C, 6 weeks; B) 45 °C, 12 weeks. 3) After reaching the target timing under the corresponding temperature conditions, take out all the samples from the incubator. 4) Cool the samples to room temperature (28 - 35 °C).

[0051] III. Sensory Test of Oolong Tea Beverage Samples Before the sensory test, the samples were cooled (4 - 10 °C). The evaluation of the oolong tea beverage samples was carried out by three professional panelists trained for the sensory test according to the following sensory characteristics and evaluation criteria. Before conducting the test, the panelists thoroughly reconciled the above evaluation criteria among themselves. [Sensory Evaluation Characteristics] Tea aroma: The sensation of the tea aroma when smelling it Tea flavor: The sensation of the tea flavor when drinking it Off-note: Unpleasant odor felt when drinking or smelling, different from the intended fragrance Drinkability: Smoothness when drinking or mellowness after drinking Appearance of freshly brewed tea: Sensation based only on the appearance of freshly brewed tea Sensation of freshly brewed tea: Overall sensation of freshly brewed tea

[0052] [Evaluation Criteria] Seven-point evaluation: 1 means that the intensity of the corresponding taste quality is very weak, and 7 means that the intensity of the corresponding taste quality is very strong. That is, for off-notes, evaluation 1 is the most preferable, and for other sensory evaluation characteristics, evaluation 7 is the most preferable.

[0053] IV. Measurement Procedure for L.a.b Values The L.a.b values were measured using a colorimeter (ZE6000, manufactured by Nippon Denshoku Industries Co., Ltd.). The L value is a scale of black - white (brightness), the a value is a scale of green - red, and the b value is a scale of blue - yellow. The measurement method is the double-beam (flicker photometric system) method, and a halogen lamp (12V, 220W) was used as the light source. The measurement of L.a.b values in tea beverages was carried out according to the following procedure. 1) Before measuring the L.a.b values, bring the sample to complete room temperature conditions. 2) Calibrate the zero point and reference point of the colorimeter by the transmittance method. 3) Set the target data to exclude the influence of the cuvette. 4) Pour the sample into the cuvette and start the measurement.

[0054] The sensory evaluation results and the measurement results of L.a.b values of the samples after storage under two types of accelerated conditions are shown in Tables 2 - 7 and Figures 1 - 17.

[0055]

Table 2

[0056]

Table 3

[0057]

Table 4

[0058]

Table 5

[0059]

Table 6

[0060]

Table 7

Claims

1. A beverage containing blue coloring and oolong tea.

2. The beverage according to claim 1, wherein the blue coloring agent comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigment, patent blue V, brilliant blue FCF, and indigo carmine.

3. The beverage according to claim 1, wherein the blue coloring agent comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin.

4. The beverage according to claim 1 or 2, wherein a blue coloring agent is contained at a concentration of 0.05 to 15 ppm.

5. The beverage according to claim 2 or 3, comprising the gardenia blue pigment at a concentration of 0.05 to 10 ppm.

6. The beverage according to claim 1 or 2, further containing a nutritional sweetener in an amount of 1 to 15 g / 100 ml.

7. The beverage according to claim 1 or 2, further comprising a yellow coloring agent.

8. The beverage according to claim 1 or 2, wherein the a value is -5 to 0.

9. The beverage according to claim 1 or 2, wherein the a value after a storage test equivalent to 12 months at 25-35°C is -3 to 3.

10. The beverage according to claim 1 or 2, wherein the b value is 10 to 25.

11. The beverage according to claim 1 or 2, wherein the b value after a storage test equivalent to 12 months at 25-35°C is 20-35.

12. The beverage according to claim 1 or 2, wherein the oolong tea is obtained by extracting, steeping, or infusing tea leaves in water at a ratio of 1 to 10 g / l.

13. A method for suppressing changes in flavor and aroma of beverages containing oolong tea during storage, including the addition of a blue coloring agent to oolong tea.

14. The method according to claim 13, wherein the blue coloring agent comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigment, patent blue V, brilliant blue FCF, and indigo carmine.

15. The method according to claim 13 or 14, wherein the blue coloring agent is added to the oolong tea at a temperature of 40°C or lower.

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