Container-packaged black tea beverage with such degraded smell as to be produced in heat sterilization being reduced and production method of the container-packaged black tea beverage

Abstract

To provide a container-packaged black tea beverage with such a degraded smell as to be produced in heat sterilization of a black tea beverage being reduced, a production method of the container-packaged black tea beverage and the like.SOLUTION: In a production method of a container-packaged black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, the container-packaged black tea beverage is prepared so as to further satisfy one or more of the following conditions (a) to (c): (a) an oak lactone content concentration of 0.1 to 400 ppb; (b) an eugenol content concentration of 0.5 to 1,000 ppb; and (c) a guaiacol content concentration of 0.5 to 80 ppb.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed black tea beverage in which the deteriorated odor (hereinafter, also simply referred to as "heating deteriorated odor") generated when the black tea beverage is heat-sterilized is suppressed, a method for producing the container-packed black tea beverage, and the like.

Background Art

[0002] Tea beverages have been a typical beverage that has been loved as a favorite beverage and a health beverage since ancient times because of their unique aroma and refreshing flavor produced by bitterness and astringency. Tea beverages include those prepared from various teas such as green tea, semi-fermented tea (oolong tea), and fermented tea (black tea). In recent years, they have been distributed as container-packed beverages such as canned, PET bottle-packed, or paper pack. Black tea beverages are one of the beverages particularly favored among tea beverages in terms of preference or health consciousness because of the unique aroma of black tea and the taste with bitterness and astringency. Black tea beverages prepared with various flavor variations are provided as container-packed black tea beverages filled in cans, PET bottles, etc.

[0003] Container-packed tea beverages such as container-packed black tea beverages are generally prepared by a production method that includes a heat sterilization step in order to enhance long-term storage stability. However, there are problems that the tea beverage cannot maintain its original fresh flavor due to the heat sterilization treatment, and that off-flavors and off-odors are more or less generated when heat sterilized. In particular, for black tea, since enjoying the aroma greatly affects the preference, it has been desired to maintain the original fresh flavor of black tea and suppress off-flavors and off-odors generated when heat sterilized.

[0004] As a method for suppressing the heating deteriorated odor due to heat sterilization, for example, Patent Document 1 reports a method for suppressing the heating deteriorated odor due to heat sterilization in a container-packed black tea beverage with milk by adding finely pulverized black tea leaves having an average particle size of 1.0 μm or more and less than 30.0 μm. However, other means have still been demanded from various viewpoints such as simplicity and flavor design.

[0005] On the one hand, oak lactone is a component contained in oak wood and the like, and is a kind of γ-lactone represented by the chemical formula C9H 16 O2. For example, Patent Document 2 reports that when oak lactone and ellagic acid are contained in fruit wine at specific concentrations, not only the flavor of the fruit wine is improved, but also the storage stability is improved. Also, eugenol is a kind of phenylpropanoid represented by the chemical formula C 10 H 12 O2. For example, Patent Document 3 reports that when eugenol is contained in a citrus-flavored beverage at a specific concentration, the generation of a pungent sensation due to deterioration over time after storage can be suppressed. Also, guaiacol is a component contained in beech wood tar and the like, and is a kind of phenol represented by the chemical formula C7H8O2. For example, Cited Document 4 reports a beer-taste beverage containing guaiacol and furfural, where the ratio of the content of guaiacol to the content of furfural (guaiacol / furfural) is 0.13 or more and 0.80 or less.

[0006] However, in a container-packed black tea beverage with a tannin content concentration of 15 mg / 100 mL or more, it has not been known until now that when one or more of oak lactone, eugenol, and guaiacol are contained in the black tea beverage at a specific concentration, the deterioration odor generated during heat sterilization can be suppressed.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0008] An object of the present invention is to provide a container-packed black tea beverage in which the deteriorated odor generated during heat sterilization is suppressed, and a method for producing the same.

Means for Solving the Problems

[0009] As a result of intensive studies to solve the above problems, the present inventors have found that in a container-packed black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, further satisfying one or more of the following conditions (a) to (c) When the container-packed black tea beverage is prepared, it is possible to suppress the heat deterioration odor and also not cause flavor disharmony, and the present invention has been completed. (a) The content concentration of oak lactone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; It was unexpected to those skilled in the art that by satisfying such conditions, the above-mentioned heat deterioration odor can be suppressed while maintaining the flavor harmony as a black tea beverage.

[0010] That is, according to the present invention, the following inventions are provided. (1) A container-packed black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, further satisfying one or more of the following conditions (a) to (c), the container-packed black tea beverage; (a) The content concentration of oak lactone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; (2) A method for manufacturing a bottled black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, comprising preparing the bottled black tea beverage such that the bottled black tea beverage further satisfies one or more of the following conditions (a) to (c); (a) The content concentration of octalactone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; (3) A method for suppressing the heating deterioration odor in a bottled black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, comprising preparing the bottled black tea beverage such that the bottled black tea beverage further satisfies one or more of the following conditions (a) to (c); (a) The content concentration of octalactone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; [Advantages of the Invention]

[0011] According to the present invention, it is possible to provide a bottled black tea beverage in which the deterioration odor generated when the black tea beverage is heat-sterilized is suppressed, a method for manufacturing the bottled black tea beverage, and the like. [Embodiments for Carrying Out the Invention]

[0012] The present invention relates to [1] A bottled black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, further satisfying one or more of the following conditions (a) to (c) (hereinafter, also referred to as "the bottled black tea beverage of the present invention"); (a) The content concentration of octalactone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; [2] A method for manufacturing a bottled black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, comprising preparing the bottled black tea beverage so that the bottled black tea beverage further satisfies one or more of the following conditions (a) to (c) (hereinafter, also referred to as "the manufacturing method of the present invention"); (a) The content concentration of okrac tone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; [3] A method for suppressing the heating deterioration odor in a bottled black tea beverage having a tannin content concentration of 15 mg / 100 mL or more, comprising preparing the bottled black tea beverage so that the bottled black tea beverage further satisfies one or more of the following conditions (a) to (c) (hereinafter, also referred to as "the suppression method of the present invention"); (a) The content concentration of okrac tone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; (including embodiments such as the above).

[0013] The "bottled black tea beverage" of the present invention, as well as the "bottled black tea beverage" in the manufacturing method of the present invention and the suppression method of the present invention (hereinafter, also collectively referred to as "the bottled black tea beverage of the present case") only needs to satisfy at least one of the following conditions (a) to (c). However, from the viewpoint of further suppressing the heating deterioration odor, it is preferable to satisfy (a) and (b), (a) and (c), or (a) and (c), and it is more preferable to satisfy (a), (b), and (c). (a) The content concentration of okrac tone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb;

[0014] Black tea beverage In the case of the canned black tea beverage of this case, the "black tea beverage" means a beverage containing a black tea extract.

[0015] Black tea extract In this specification, the "black tea extract" means an extract obtained by subjecting black tea leaves to an extraction process. Also, in this specification, the black tea extract includes the extract itself from black tea leaves (black tea extract) and its processed products (for example, black tea extract powder obtained by concentrating or powdering the black tea extract), etc.

[0016] The black tea leaves that can be used as the raw material for the black tea extract are not particularly limited. For example, those obtained from the Chinese variety (var. sinensis), Assam variety (var. assamica) of Camellia sinensis or their hybrids and processed through a tea-making process after fermentation can be mentioned. The tea season, the shape of the tea leaves, the place of origin, the variety, the grade, and the fermentation conditions, etc. are also not particularly limited and can be appropriately set by those skilled in the art. Also, the conditions such as the amount of tea leaves, the amount of solvent, the extraction temperature, and the extraction time when extracting the black tea leaves are not particularly limited, and the conditions usually used when extracting black tea leaves can be used.

[0017] Tannin Regarding the content concentration of tannin contained in the canned black tea beverage of this case, as long as it is 15 mg / 100 mL or more, it is not particularly limited. However, from the perspective that the heating deterioration odor becomes stronger and the significance of the present invention becomes greater, as the lower limit value of the concentration, preferably 30 mg / 100 mL or more, 45 mg / 100 mL or more, more preferably 60 mg / 100 mL or more, etc. can be mentioned. As the upper limit value of the concentration, it is not particularly limited. For example, 200 mg / 100 ml or less, 150 mg / 100 mL or less, 120 mg / 100 mL or less, 90 mg / 100 mL or less, 80 mg / 100 mL or less, etc. can be mentioned. These lower limit values and upper limit values of the concentration can be arbitrarily combined with each other.

[0018] Okra octone This canned black tea beverage contains okracetone at a specific concentration as an active ingredient for suppressing heat deterioration odor. By doing so, the heat deterioration odor can be suppressed. Okracetone is represented by the chemical formula C9H 16 O2, and is a type of γ-lactone also called whiskey lactone, quercus lactone, etc., and is also called β-methyl-γ-octalactone, 5-butyl-4-methyltetrahydrofuran-2-one-3-methyloctano-4-lactone, etc. There are cis-type and trans-type okracetones, but the "okracetone" in the present invention may be either one or both of "cis-okracetone" and "trans-okracetone". Therefore, the content concentration of okracetone in the black tea beverage in this canned black tea beverage means the total amount of "cis-okracetone" and "trans-okracetone" relative to the total volume of the black tea beverage.

[0019] The content concentration of okracetone in the black tea beverage in this canned black tea beverage may be within the range of 0.1 to 400 ppb. As the lower limit value of the concentration, in addition to 0.1 ppb or more, from the viewpoint of suppressing more heat deterioration odor, preferably 0.5 ppb or more, 1 ppb or more, 5 ppb or more, 10 ppb or more, more preferably 100 ppb or more, etc. can be mentioned. As the upper limit value of the concentration, in addition to 400 ppb or less, for example, 100 ppb or less, 10 ppb or less, etc. can be mentioned. These lower limit and upper limit values of the concentration can be arbitrarily combined within the range of configurable combinations. From the viewpoint of the balance between suppressing more heat deterioration odor and maintaining the flavor harmony of the black tea beverage, the content concentration of okracetone in the black tea beverage is preferably 0.5 to 400 ppb, 1 to 400 ppb, 10 to 400 ppb, 0.5 to 100 ppb, 1 to 100 ppb, 10 to 100 ppb.

[0020] In the bottled black tea beverage of this case, the content concentration of okracin in the black tea beverage can be adjusted, for example, by adjusting the amount of okracin or an okracin-containing composition contained in the black tea beverage. Commercially available okracin or okracin-containing compositions can be used.

[0021] In the bottled black tea beverage of this case, the content concentration of okracin in the black tea beverage can be measured by a known method such as a method using gas chromatography or high-performance liquid chromatography.

[0022] (Eugenol) The bottled black tea beverage of this case contains eugenol at a specific concentration as an active ingredient for suppressing the odor of heat deterioration. Thereby, the odor of heat deterioration can be suppressed. Eugenol is represented by the chemical formula C 10 H 12 O2 and is a kind of phenylpropanoid also called 4-allyl-2-methoxyphenol, eugenic acid, eugenol, etc.

[0023] The content concentration of eugenol in the black tea beverage in the bottled black tea beverage of this case may be within the range of 0.5 to 1000 ppb. As the lower limit value of the concentration, in addition to 0.5 ppb or more, for example, 1 ppb or more, 5 ppb or more, from the viewpoint of suppressing more of the odor of heat deterioration, preferably 10 ppb or more, 100 ppb or more, more preferably 500 ppb or more, etc. can be mentioned. As the upper limit value of the concentration, in addition to 1000 ppb or less, for example, 500 ppb or less, 100 ppb or less, etc. can be mentioned. These lower limit and upper limit values of the concentration can be arbitrarily combined within the range of configurable combinations. From the viewpoint of the balance between suppressing more of the odor of heat deterioration and maintaining the flavor harmony of the black tea beverage, as the content concentration of eugenol in the black tea beverage, 1 to 1000 ppb, 5 to 1000 ppb, 10 to 1000 ppb, 100 to 1000 ppb, 500 to 1000 ppb, 1 to 500 ppb, 5 to 500 ppb, 10 to 500 ppb, 100 to 500 ppb are preferably mentioned.

[0024] In the bottled black tea beverage of the present case, the content concentration of eugenol in the black tea beverage can be adjusted, for example, by adjusting the amount of eugenol or a composition containing eugenol contained in the black tea beverage. As the eugenol or the composition containing eugenol, commercially available products can be used.

[0025] In the bottled black tea beverage of the present case, the content concentration of eugenol in the black tea beverage can be measured by a known method such as a method using gas chromatography or high performance liquid chromatography.

[0026] (Guaiacol) The bottled black tea beverage of the present case contains guaiacol at a specific concentration as an active ingredient for suppressing the odor of heat deterioration. Thereby, the odor of heat deterioration can be suppressed. Guaiacol is represented by the chemical formula C7H8O2, is a kind of phenols, and is also called 2-methoxyphenol.

[0027] The content concentration of guaiacol in the black tea beverage in the bottled black tea beverage of the present case may be within the range of 0.5 to 80 ppb. As the lower limit value of the concentration, in addition to 0.5 ppb or more, from the viewpoint of suppressing more of the odor of heat deterioration, preferably 1 ppb or more, 5 ppb or more, etc., more preferably 10 ppb or more, etc., still more preferably 50 ppb or more can be mentioned. As the upper limit value of the concentration, in addition to 80 ppb or less, for example, 50 ppb or less, 10 ppb or less, etc. can be mentioned. These lower limit values and upper limit values of the concentration can be arbitrarily combined within the range of configurable combinations. From the viewpoint of the balance between suppressing more of the odor of heat deterioration and maintaining the flavor harmony of the black tea beverage, as the content concentration of guaiacol in the black tea beverage, 1 to 80 ppb, 5 to 80 ppb, 10 to 80 ppb, 50 to 80 ppb, 1 to 50 ppb, 5 to 50 ppb, 10 to 50 ppb, 50 to 80 ppb are preferably mentioned.

[0028] In the canned black tea beverage of this case, the content concentration of guaiacol in the black tea beverage can be adjusted, for example, by adjusting the amount of guaiacol or a guaiacol-containing composition contained in the black tea beverage. Commercially available guaiacol and guaiacol-containing compositions can be used.

[0029] In the canned black tea beverage of this case, the content concentration of guaiacol in the black tea beverage can be measured by a known method, such as a method using gas chromatography or high-performance liquid chromatography.

[0030] (Optional ingredient) The black tea beverage in the canned black tea beverage of this case may or may not contain any one or more of optional ingredients, for example, acidulants, pigments, sweeteners, antioxidants (such as vitamin C, etc.), preservatives, thickening stabilizers, milk components, emulsifiers, and pH adjusters (such as sodium bicarbonate).

[0031] Examples of the above-mentioned "sweetener" include crystalline saccharides such as monosaccharides like fructose, glucose, tagatose, arabinose, etc., disaccharides like lactose, trehalose, maltose, sucrose, etc., and monosaccharides and disaccharides in powdered starch syrup; oligosaccharides such as maltooligosaccharide, galactooligosaccharide, etc.; non-crystalline saccharides such as starch syrup, isomerized liquid sugar (e.g., fructose-glucose liquid sugar), etc.; sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol, etc.; high-intensity sweeteners such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, acesulfame K, etc. From the perspective of the naturalness of sweetness, saccharides (crystalline saccharides and non-crystalline saccharides) are preferred. From the perspective of low calorie content, sugar alcohols and high-intensity sweeteners are preferred. When using a sweetener, the concentration of the sweetener in the black tea beverage in the present packaged black tea beverage is not particularly limited. However, when the sweetener is a saccharide, for example, as the upper limit value, 10% by mass or less can be mentioned. From the perspective that the heating deterioration odor is more strongly felt and the significance of the present invention becomes greater, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.5% by mass or less, 0.3% by mass or less can be mentioned. As the lower limit value, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more can be mentioned. More specifically, 0.1 - 8% by mass, 0.3 - 7% by mass, etc. can be mentioned.In addition, when the canned black tea beverage of this case contains a sweetener and such sweetener is a sugar alcohol or a high-intensity sweetener, in terms of the sweetness degree in terms of sucrose conversion, the upper limit is 10% by mass or less. From the viewpoint that the heating deterioration odor is more strongly felt and the significance of the present invention becomes greater, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.5% by mass or less, 0.3% by mass or less can be mentioned. As the lower limit, concentrations of 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more can be mentioned. More specifically, in terms of the sweetness degree in terms of sucrose conversion, concentrations of 0.1 to 8% by mass, 0.3 to 7% by mass, etc. can be mentioned. These upper limit and lower limit values can be arbitrarily combined with each other.

[0032] (Milk component) The canned black tea beverage of this case may or may not contain a milk component. In this specification, "milk component" means milk fat and / or non-fat milk solids. Specifically, as the milk component and the milk component-containing composition, raw milk or its processed products (for example, thick milk, low-fat milk, skim milk, condensed milk, skim condensed milk, whole milk powder, formulated milk powder, skim milk powder, sweetened condensed milk, fermented milk, cream, cheese, butter, whey powder, buttermilk powder, etc.) can be mentioned.

[0033] (The canned black tea beverage of this case) The canned black tea beverage of this case is a canned black tea beverage that has been heat-sterilized at any stage of the manufacturing process, and exhibits the effects of the present invention that the heating deterioration odor is suppressed and no flavor imbalance occurs. As the canned black tea beverage of this case, there is no particular difference from a normal canned black tea beverage in the production raw materials, production method, and production conditions, except that one or more of the following conditions (a) to (c) are satisfied. (a) The content concentration of oak lactone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb;

[0034] Also, when containing one or more of octyl gallate, eugenol, and guaiacol, the timing can be any stage before or after heat sterilization, but preferably before heat sterilization. As the conditions of the heat sterilization treatment employed in the method for producing the container-packed black tea beverage of the present invention, for example, a range of a heating temperature of 110°C to 145°C and an F value of 1 to 40 can be mentioned. For example, within such a range, the heating temperature and heating time can be appropriately set. Any method can be used as long as it involves heating for the heat sterilization means. As conventional methods, retort sterilization, UHT sterilization, pasteurizer sterilization, etc. can be used.

[0035] (Container) Examples of the container for the container-packed black tea beverage in this case include resin bottle containers such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; paper containers; bottle containers (glass containers); can containers (metal containers); etc.

[0036] (pH) The pH of the black tea beverage in the container-packed black tea beverage in this case is not particularly limited, and examples include 4.0 to 7.0 and 5.0 to 6.5.

[0037] (Production method of the present invention) The production method of the present invention may be any production method of the container-packed black tea beverage that includes preparing to satisfy at least one of the following conditions (a) to (c) in the production of the container-packed black tea beverage. From the viewpoint of further suppressing the heating deterioration odor, it is preferable to satisfy (a) and (b), (a) and (c), or (a) and (c), and it is more preferable to satisfy (a), (b), and (c). (a) The content concentration of octyl gallate is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb;

[0038] The manufacturing method of the present invention includes a step of heat-sterilizing the black tea beverage and a step of filling the black tea beverage into a container at any stage of the manufacturing process of the container-packed black tea beverage. Further, the optional components in the above-mentioned container-packed black tea beverage may be added to the black tea beverage in the container-packed black tea beverage after heat sterilization (that is, the present container-packed black tea beverage), but it is preferable to contain them in the black tea beverage in the container-packed black tea beverage before heat sterilization.

[0039] The pH of the black tea beverage before heat sterilization is, for example, 4.0 to 7.0, 5.0 to 6.5.

[0040] As a preferred embodiment of the manufacturing method of the present invention, for example, a step of preparing a black tea extract; a step of preparing a black tea beverage that satisfies one or more of the above (a) to (c) conditions using the prepared black tea extract and one or more selected from okra lactone, eugenol, and guaiacol; and a step of filling the black tea beverage into a container; A manufacturing method including the above is mentioned. The heat sterilization step may be performed before or after the filling step, and it is preferable to perform it after the filling step.

[0041] (Off-flavor generated when the black tea beverage is heat-sterilized) In this specification, the "off-flavor generated when the black tea beverage is heat-sterilized" means, for example, an odor expressed as a medicinal odor such as Chinese medicine, a stuffy odor, a potato odor, a rubber odor, etc.

[0042] (Container-packed black tea beverage with suppressed heat deterioration off-flavor) In this specification, as the canned black tea beverage in which "the deteriorated odor generated when the black tea beverage is heat-sterilized is suppressed", the content concentration of okracetone is less than 0.1 ppb (preferably 0.05 ppb or less, more preferably 0.01 ppb or less), and the content concentration of eugenol is less than 0.5 ppb (preferably 0.25 ppb or less, more preferably 0.1 ppb or less), and the content concentration of guaiacol is less than 0.5 ppb (preferably 0.25 ppb or less, more preferably 0.1 ppb or less), and other than that, canned black tea beverages produced by the same manufacturing method using the same kind of raw materials at the same final concentration (hereinafter, also referred to as "control beverage") include canned black tea beverages in which the degree of heat deterioration odor is suppressed. Whether the degree of the heat deterioration odor in a certain canned black tea beverage is different from that of the control beverage (for example, whether the heat deterioration odor is suppressed and to what extent) can be easily and clearly determined by a trained panel, and preferably, the average of the evaluations of a plurality of panels can be adopted as the degree of the heat deterioration odor.

[0043] (Suppression method of the present invention) As the suppression method of the present invention, in the production of canned black tea beverages, it may be a method for suppressing the heat deterioration odor in the canned black tea beverages, including preparing to satisfy at least one of the following conditions (a) to (c). From the viewpoint of suppressing more heat deterioration odor, it is preferable to satisfy (a) and (b), (a) and (c), or (a) and (c), and it is more preferable to satisfy (a), (b), and (c). (a) The content concentration of okracetone is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb;

[0044] The suppression method of the present invention includes, at any stage of the manufacturing process of the canned black tea beverage, a step of heat sterilizing the black tea beverage and a step of filling the black tea beverage into a container. The method of heat sterilization is as described above. Further, the optional components in the canned black tea beverage described above may be added to the black tea beverage in the canned black tea beverage after heat sterilization (that is, the canned black tea beverage of the present case), but usually, they can be added to the black tea beverage in the canned black tea beverage before heat sterilization.

[0045] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example

[0046] Test 1. [Effect of tannin concentration in black tea beverage on heat deterioration odor] The effect of the tannin concentration in the black tea beverage on the heat deterioration odor was examined by the following experiment.

[0047] (1. Preparation of black tea beverage) Black tea leaves were put into boiling water at 90°C and extracted for 7 minutes, followed by solid-liquid separation to prepare a black tea extract. The tannin values of these black tea extracts were measured by the official method (ferric tartrate absorbance method) described in "Commentary on the Fifth Revised Japanese Food Standard Component Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuouhouki, July 2001, p. 252). Appropriate water was added to such black tea extracts to adjust the tannin concentration in the black tea beverage to the concentration shown in Table 2, and after adding vitamin C (sodium L-ascorbate), the pH was adjusted to about 5.9 using baking soda (sodium hydrogen carbonate), and then filled into a container and subjected to retort sterilization treatment under conditions equivalent to 121°C for 5 minutes to prepare the black tea beverages (sterilized black tea beverages) of Test Examples 1 to 5 shown in Table 2. Also, as a comparative control, retort sterilization-untreated black tea beverages (non-sterilized black tea beverages) corresponding to Test Examples 1 to 5 were prepared. Incidentally, the pH of the black tea beverages of Test Examples 1 to 5 after retort sterilization treatment was about 5.7.

[0048] (2. Sensory evaluation test) Regarding the degree of heating deterioration odor in the sterilized black tea beverages of Test Examples 1 to 5 compared with the non-sterilized black tea beverage, a sensory evaluation test was conducted by 5 trained professional panelists according to the 4-level evaluation criteria shown in Table 1 below. Also, as the evaluation score of the heating deterioration odor in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panelist was adopted. In each test example, when the evaluation score of the heating deterioration odor (that is, "the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panelist") was 2 or more, it was evaluated that there was a problem with the heating deterioration odor.

[0049]

Table 1

[0050] The results of the sensory evaluation test for the black tea beverages of Test Examples 1 to 5 are shown in Table 2.

[0051]

Table 2

[0052] From the results of Table 2, it was shown that when the tannin concentration in the black tea beverage was 15 (mg / 100 mL) or more, heating deterioration odor occurred. Also, it was shown that as the tannin concentration in the black tea beverage increased, the heating deterioration odor became stronger.

[0053] Test 2. [Effect of octyl gallate on heating deterioration odor] The effect of octyl gallate on heating deterioration odor was investigated by the following experiment.

[0054] (1. Preparation of black tea beverage) Black tea leaves were put into 90°C hot water and extracted for 7 minutes, followed by solid-liquid separation to prepare a black tea extract. The tannin values of these black tea extracts were measured by the official method (ferric tartrate absorbance method) described in "Explanation of the Fifth Revised Japanese Food Standard Composition Analysis Manual" (edited by the Japan Food Analysis Center, Chuou Houki, July 2001, p. 252). Octyl gallate and vitamin C were added to such black tea extracts, and after adjusting the pH to approximately 5.9 using sodium bicarbonate, the containers were filled and retort sterilization was performed under conditions equivalent to 121°C for 5 minutes to prepare the black tea beverages of Test Examples 6 to 13 shown in Table 5 (that is, the black tea beverages of Test Example 4 containing 0.01 to 500 ppb of octyl gallate).

[0055] (2. Sensory evaluation test) Regarding the degree of suppression of heating deterioration odor in the black tea beverages of Test Examples 6 to 13 compared with the black tea beverage of Test Example 4 ("control beverage"), a sensory evaluation test was conducted by 5 trained professional panels according to the 4-level evaluation criteria shown in Table 3 below. Also, as the evaluation score of the heating deterioration odor in the black tea beverage of each test example, the value obtained by rounding the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, an evaluation score of 1 for the suppression of heating deterioration odor (that is, "the value obtained by rounding the first decimal place of the average value of the evaluation scores of each panel") was evaluated as having almost no suppression of heating deterioration odor, and an evaluation score of 2 or more was evaluated as having suppression of heating deterioration odor.

[0056]

Table 3

[0057] In addition, regarding the degree of flavor disharmony (unpleasant taste and odor) other than heated deterioration odor in the black tea beverages of Test Examples 6 to 13, a sensory evaluation test was conducted by five trained professional panels according to the three-level evaluation criteria shown in Table 4 below. Also, as the evaluation score of the heated deterioration odor in the black tea beverages of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, when the evaluation score for flavor disharmony (that is, "the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel") was 1 or 2, it was evaluated that there was no flavor disharmony at all or it was within the acceptable range as a product (that is, "the harmony of the flavor was maintained"), and when the evaluation score was 3, it was evaluated that there was a problem with flavor disharmony.

[0058]

Table 4

[0059] The results of the sensory evaluation test for the black tea beverages of Test Examples 6 to 13 are shown in Table 5.

[0060]

Table 5

[0061] From the results in Table 5, it was shown that when the content concentration of octyl cinnamate was 0.1 to 400 ppb, the heated deterioration odor in the bottled black tea beverage was effectively suppressed, and it was also shown that no flavor disharmony occurred. Also, as the content concentration of octyl cinnamate increased, more heated deterioration odor was suppressed, and it was shown that it was preferably 0.5 ppb or more, more preferably 100 ppb or more. Furthermore, from the viewpoint of maintaining flavor harmony, it was shown that the content concentration of octyl cinnamate was preferably 400 ppb or less.

[0062] Test 3. [Effect of Eugenol on Heated Deterioration Odor] Regarding the effect of eugenol on the heated deterioration odor, it was investigated by the following experiment.

[0063] (1. Preparation of Black Tea Beverage) Black tea leaves were put into 90°C hot water and extracted for 7 minutes, followed by solid-liquid separation to prepare a black tea extract. The tannin value of these black tea extracts was measured by the official method (ferric tartrate absorbance method) described in "Commentary on the Fifth Revised Japanese Food Standard Component Analysis Manual" (edited by the Japan Food Analysis Center, Chuouhouki, July 2001, p. 252). Eugenol and vitamin C were added to such black tea extracts, and after adjusting the pH to approximately 5.9 using sodium bicarbonate, the containers were filled and retort sterilization was performed under conditions equivalent to 121°C for 5 minutes to prepare the black tea beverages of Test Examples 14 to 22 shown in Table 6 (that is, the black tea beverages of Test Example 4 containing 0.1 to 1200 ppb of eugenol).

[0064] (2. Sensory evaluation test) Regarding the degree of suppression of heating deterioration odor in the black tea beverages of Test Examples 14 to 22 compared with the black tea beverage of Test Example 4 ("control beverage"), a sensory evaluation test was conducted by 5 trained professional panelists according to the 4-level evaluation criteria shown in Table 3 above. Also, as the evaluation score of the heating deterioration odor in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panelist was adopted. In each test example, an evaluation score of 1 for the suppression of heating deterioration odor (that is, "the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panelist") was evaluated as having almost no suppression of heating deterioration odor, and an evaluation score of 2 or more was evaluated as having suppression of heating deterioration odor.

[0065] Regarding the degree of flavor disharmony other than heating deterioration odor in the black tea beverages of Test Examples 14 to 22, a sensory evaluation test was conducted by 5 trained professional panelists according to the 3-level evaluation criteria shown in Table 4 above. Also, as the evaluation score of the heating deterioration odor in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panelist was adopted. In each test example, an evaluation score of 1 and 2 for flavor disharmony (that is, "the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panelist") was evaluated as having no flavor disharmony at all or being within the acceptable range as a product (that is, "the harmony of the flavor is maintained"), and an evaluation score of 3 was evaluated as having a problem of flavor disharmony.

[0066] Table 6 shows the results of the sensory evaluation tests for the black tea beverages of Test Examples 14 to 22.

[0067]

Table 6

[0068] From the results in Table 6, it was shown that when the content concentration of eugenol was 0.5 to 1000 ppb, the heating deterioration odor in the canned black tea beverage was effectively suppressed and no flavor imbalance occurred. Also, it was shown that as the content concentration of eugenol increased, more of the heating deterioration odor was suppressed, preferably 10 ppb or more, more preferably 500 ppb or more. Furthermore, from the viewpoint of maintaining flavor harmony, it was shown that the content concentration of eugenol was preferably 1000 ppb or less.

[0069] Test 4. [Effect of guaiacol on heating deterioration odor] The effect of guaiacol on the heating deterioration odor was examined by the following experiment.

[0070] (1. Preparation of black tea beverage) Black tea leaves were put into boiling water at 90°C and extracted for 7 minutes, followed by solid-liquid separation to prepare a black tea extract. The tannin value of these black tea extracts was measured by the official method (ferric tartrate absorbance method) described in "Commentary on the Fifth Revised Japanese Food Standard Component Analysis Manual" (edited by the Japan Food Analysis Center, Chuou Houki, July 2001, p. 252). Guaiacol and vitamin C were added to such black tea extracts, and after adjusting the pH to about 5.9 using sodium bicarbonate, they were filled into containers and subjected to retort sterilization under conditions equivalent to 121°C for 5 minutes to prepare the black tea beverages of Test Examples 23 to 30 shown in Table 7 (that is, the black tea beverages of Test Example 4 containing 0.1 to 100 ppb of guaiacol).

[0071] (2. Sensory evaluation test) For the degree of suppression of heat deterioration odor in the black tea beverages of Test Examples 23 to 30 compared with the black tea beverage of Test Example 4 (the "control beverage"), a sensory evaluation test was conducted by 5 trained professional panels according to the 4-level evaluation criteria shown in Table 3 above. Also, as the evaluation score of the heat deterioration odor in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, an evaluation score of 1 for the suppression of heat deterioration odor (that is, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel) was evaluated as having almost no suppression of heat deterioration odor, and an evaluation score of 2 or more was evaluated as having suppression of heat deterioration odor.

[0072] Also, for the degree of flavor disharmony other than heat deterioration odor in the black tea beverages of Test Examples 23 to 30, a sensory evaluation test was conducted by 5 trained professional panels according to the 3-level evaluation criteria shown in Table 4 above. Also, as the evaluation score of the heat deterioration odor in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, an evaluation score of 1 and 2 for flavor disharmony (that is, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel) was evaluated as having no flavor disharmony at all or within the acceptable range as a product (that is, "the harmony of the flavor is maintained"), and an evaluation score of 3 was evaluated as having a problem of flavor disharmony.

[0073] Table 7 shows the results of the sensory evaluation test for the black tea beverages of Test Examples 23 to 30.

[0074]

Table 7

[0075] From the results in Table 7, it was shown that when the content concentration of guaiacol was 0.5 to 80 ppb, the heating deterioration odor in the bottled black tea beverage was effectively suppressed, and it was also shown that there was no flavor imbalance. Further, it was shown that as the content concentration of guaiacol increased, more heating deterioration odor was suppressed, and it was preferably 1 ppb or more. Furthermore, from the viewpoint of maintaining flavor harmony, it was shown that the content concentration of guaiacol was preferably 80 ppb or less.

[0076] Test 5. [Effect of Combinations Selected from Octyl Gallate, Eugenol, and Guaiacol on Heating Deterioration Odor] The effect of combinations selected from octyl gallate, eugenol, and guaiacol on heating deterioration odor was examined by the following experiment.

[0077] (1. Preparation of Black Tea Beverage) Black tea leaves were put into boiling water at 90 °C and extracted for 7 minutes, followed by solid-liquid separation to prepare a black tea extract. The tannin value of these black tea extracts was measured by the official method (ferric tartrate absorbance method) described in "Commentary on the Fifth Revised Japanese Food Standard Component Analysis Manual" (edited by the Japan Food Analysis Center, Chuouhouki, July 2001, p. 252). To such black tea extracts, two or three selected from octyl gallate, eugenol, and guaiacol, and vitamin C were added, and the pH was adjusted to about 5.9 using sodium bicarbonate. After that, the container was filled and retort sterilization treatment was performed under conditions equivalent to 121 °C for 5 minutes to prepare the black tea beverages of Test Examples 31 to 34 shown in Table 8 (that is, the black tea beverages of Test Example 4 containing two or three selected from octyl gallate, eugenol, and guaiacol). In addition, the content concentrations of octyl gallate, eugenol, and guaiacol in the black tea beverages of each test example were set to the lower limit values at which the suppressing effect on heating deterioration odor was recognized in the above Tests 2 to 4 (that is, 0.1 ppb for octyl gallate, 0.5 ppb for eugenol, and 0.5 ppb for guaiacol).

[0078] (2. Sensory Evaluation Test) The degree of suppression of heating deterioration odor in the black tea beverages of Test Examples 31 to 34, as compared with the black tea beverage of Test Example 4 ("Control Beverage"), was subjected to a sensory evaluation test by 5 trained expert panels according to the 4-level evaluation criteria shown in Table 3 above. Also, as the evaluation score of the heating deterioration odor in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, an evaluation score of 1 for the suppression of heating deterioration odor (i.e., "the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel") was evaluated as having almost no suppression of heating deterioration odor, and an evaluation score of 2 or more was evaluated as having suppression of heating deterioration odor.

[0079] Also, the degree of flavor disharmony other than the heating deterioration odor in the black tea beverages of Test Examples 31 to 34 was subjected to a sensory evaluation test by 5 trained expert panels according to the 3-level evaluation criteria shown in Table 4 above. Also, as the evaluation score of the heating deterioration odor in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, an evaluation score of 1 and 2 for flavor disharmony (i.e., "the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel") was evaluated as having no flavor disharmony at all or being within the allowable range as a product (i.e., "the harmony of the flavor is maintained"), and an evaluation score of 3 was evaluated as having a problem of flavor disharmony.

[0080] The results of the sensory evaluation test for the black tea beverages of Test Examples 31 to 34 are shown in Table 8.

[0081]

Table 8

[0082] From the results in Table 8, it was shown that when using a combination of 2 or 3 selected from octyl lactate, eugenol, and guaiacol, the heating deterioration odor in the bottled black tea beverage was suppressed at least equally as well as when each was used alone, and it was also shown that no flavor disharmony occurred.

[0083] Test 6. Influence of black tea being black tea containing saccharides Even in black tea containing saccharides, whether octalactone, eugenol, or guaiacol suppresses the odor of heat deterioration was examined by the following experiment.

[0084] (1. Preparation of black tea beverage) Black tea leaves were put into hot water at 90°C and extracted for 7 minutes, followed by solid-liquid separation to prepare a black tea extract. The tannin value of these black tea extracts was measured by the official method (ferric tartrate absorbance method) described in "Commentary on the Fifth Revised Japanese Food Standard Component Analysis Manual" (edited by the Japan Food Analysis Center, Chuouhouki, July 2001, p. 252). To such black tea extracts, octalactone, eugenol, or guaiacol, vitamin C, and granulated sugar (i.e., sucrose) were added, and after adjusting the pH to about 5.9 using sodium bicarbonate, the container was filled and retort sterilization was carried out under conditions equivalent to 121°C for 5 minutes to prepare the black tea beverages of Test Examples 36 to 38 shown in Table 9 (i.e., the black tea beverages of Test Example 4 containing 10 ppb of octalactone, 10 ppb of eugenol, or 1 ppb of guaiacol). Also, the black tea beverage of Test Example 39 containing all of octalactone, eugenol, and guaiacol was prepared. Further, as a control beverage, the black tea beverage of Test Example 35 containing none of octalactone, eugenol, and guaiacol was prepared.

[0085] (2. Sensory evaluation test) Regarding the degree of the odor of heat deterioration in the sterilized black tea beverage of Test Example 35 compared with the non-sterilized black tea beverage, a sensory evaluation test was conducted by 5 trained professional panels according to the 4-level evaluation criteria shown in Table 1 above. Also, as the evaluation score of the odor of heat deterioration in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, if the evaluation score of the odor of heat deterioration (i.e., "the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel") was 2 or more, it was evaluated that there was a problem with the odor of heat deterioration.

[0086] The result of the sensory evaluation test for the black tea beverage of Test Example 35 was "3", and it was evaluated that there was a problem with the odor of heat deterioration.

[0087] In addition, regarding the degree of suppression of the odor of heat deterioration in the black tea beverages of Test Examples 36 to 39 as compared with the black tea beverage of Test Example 35 (the "control beverage"), a sensory evaluation test was conducted by five trained professional panels according to the four-level evaluation criteria shown in Table 3 above. Further, as the evaluation score of the odor of heat deterioration in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, when the evaluation score regarding the suppression of the odor of heat deterioration (that is, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel) was 1 point, it was evaluated that there was almost no suppression of the odor of heat deterioration, and when the evaluation score was 2 points or more, it was evaluated that there was suppression of the odor of heat deterioration.

[0088] In addition, regarding the degree of flavor disharmony other than the odor of heat deterioration in the black tea beverages of Test Examples 35 to 39, a sensory evaluation test was conducted by five trained professional panels according to the three-level evaluation criteria shown in Table 4 above. Further, as the evaluation score of the odor of heat deterioration in the black tea beverage of each test example, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel was adopted. In each test example, when the evaluation score regarding flavor disharmony (that is, the value obtained by rounding off the first decimal place of the average value of the evaluation scores of each panel) was 1 point or 2 points, it was evaluated that there was no flavor disharmony at all or it was within the allowable range as a product (that is, "the harmony of the flavor was maintained"), and when the evaluation score was 3 points, it was evaluated that there was a problem of flavor disharmony.

[0089] The results of the sensory evaluation test for the black tea beverages of Test Examples 36 to 39 are shown in Table 9.

[0090]

Table 9

[0091] From the results in Table 9, it was shown that even when the black tea beverage contains saccharides, by containing okra lactone, eugenol, or guaiacol, the odor of heat deterioration in the canned black tea beverage is suppressed, and it was also shown that no flavor disharmony occurs.

Industrial Applicability

[0092] According to the present invention, it is possible to provide a canned black tea beverage in which the heating deterioration odor generated when the black tea beverage is heat-sterilized is suppressed, a method for producing the canned black tea beverage, and the like.

Claims

**Claim 1** A canned black tea beverage with a tannin content concentration of 15 mg / 100 mL or more, further satisfying one or more of the following conditions (a) to (c). (a) The content concentration of okracroton is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; **Claim 2** A method for manufacturing a canned black tea beverage with a tannin content concentration of 15 mg / 100 mL or more, including preparing the canned black tea beverage so that the canned black tea beverage further satisfies one or more of the following conditions (a) to (c). (a) The content concentration of okracroton is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb; **Claim 3** A method for suppressing the heating deterioration odor in a canned black tea beverage with a tannin content concentration of 15 mg / 100 mL or more, including preparing the canned black tea beverage so that the canned black tea beverage further satisfies one or more of the following conditions (a) to (c). (a) The content concentration of okracroton is 0.1 to 400 ppb; (b) The content concentration of eugenol is 0.5 to 1000 ppb; (c) The content concentration of guaiacol is 0.5 to 80 ppb;

Images