Method of producing container-packed black tea beverage

Abstract

To provide a container-packed black tea beverage that contains milk protein, and suppresses the animal-like odor generated from the milk protein in sugar-free black tea beverages, and its manufacturing method.SOLUTION: In a container-packed black tea beverage, the concentration of milk protein is 0.3 wt.% or more, the concentration of tannin is 10 mg / 100 mL or more, and the concentration of sugars is less than 0.5 g / 100 mL. The container-packed black tea beverage is further prepared to satisfy at least one of the following conditions: (a) the concentration of hexanal is 5 to 2000 ppb; (b) the concentration of geraniol is 5 ppb or more; and (c) the concentration of hexanal is 5 to 2000 ppb, and the concentration of geraniol is 2 to 2000 ppb.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed black tea beverage and a method for producing the same. More specifically, the present invention relates to a container-packed black tea beverage in which milk protein is contained and the animal odor (hereinafter also simply referred to as "animal odor" in this specification) generated from the milk protein in a sugar-free (sugar content concentration less than 0.5 g / 100 mL) black tea beverage is suppressed, and a method for producing the same.

Background Art

[0002] Milk tea is a milk-containing black tea beverage generally prepared by mixing an extract of black tea leaves with milk components such as milk. In recent years, milk tea has been distributed as a container-packed beverage such as in cans, PET bottles, or paper packs. Milk tea is one of the beverages particularly favored among tea beverages from the perspective of taste preference or health consciousness, due to the unique aroma of black tea, the taste with bitterness and astringency, and the taste such as sweetness of milk components such as milk.

[0003] On the other hand, in order to adapt these container-packed beverages to mass production, the extraction process is carried out by an industrial method, and in order to enhance microbial stability so as to withstand long-term storage, strong sterilization is required. As a result, due to the industrial manufacturing process and the sterilization process, there is dissipation of aroma and deterioration of flavor due to heating, and it has been difficult to obtain a product with a sufficiently satisfactory flavor compared to tea brewed in a teapot at home or in a tea house.

[0004] On the other hand, hexanal is a kind of linear aliphatic aldehyde, a substance represented by the chemical formula C6H 12 O, and is known as the cause of the green odor of soybeans and grass. Geraniol is a kind of linear monoterpene, with the chemical formula C 10 H 18It is a substance represented by O and is known to have a rose-like aroma. Patent Document 1 discloses an oolong tea beverage in which hexanal and 2,4-heptadienal, which exhibit an oxidized odor and a greenish odor that impair the fresh flavor, are limited to a predetermined content (20.0 ppb or less, preferably 0 to 10.0 ppb).

[0005] On the other hand, in a canned black tea beverage in which the content concentration of milk protein is 0.3% by mass or more, the content concentration of tannin is 10 mg / 100 mL or more, and the content concentration of saccharides is less than 0.5 g / 100 mL, it has not been known until now that the "animal odor" can be suppressed by preparing the canned black tea beverage so as to satisfy any one of the following conditions (a) to (c). (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb and the content concentration of geraniol is 2 to 2000 ppb;

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a canned black tea beverage containing milk protein and suppressing the animal odor generated from the milk protein in the sugar-free black tea beverage, and a method for producing the same.

Means for Solving the Problems

[0008] In order to solve the above problems, the present inventors conducted intensive studies. As a result, in a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, by preparing the canned black tea beverage so as to satisfy any one of the following conditions (a) to (c), it was found that the "animal odor" can be suppressed while maintaining the flavor harmony of the canned black tea beverage as described above. The present invention has been completed. (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb, and the content concentration of geraniol is 2 to 2000 ppb; Since hexanal is also an aroma component known as a cause of unpleasant odor, by preparing the canned black tea beverage as described above so as to satisfy any one of the above conditions (a) to (c), while maintaining the flavor harmony of the canned black tea beverage as described above, it was unexpected by those skilled in the art that the above-mentioned animal odor can be suppressed.

[0009] That is, according to the present invention, the following inventions are provided. (1) A canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, and further satisfying any one of the following conditions (a) to (c): (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb, and the content concentration of geraniol is 2 to 2000 ppb; (2) The canned black tea beverage according to (1) above, containing one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, formulated milk powder, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate; (3) The canned black tea beverage according to (1) or (2) above, wherein the ratio of the hexanal concentration (ppb) to the milk protein concentration (% by mass) is 4.2 to 6,670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (% by mass) is 4.2 or more; (4) A method for producing a canned black tea beverage, wherein the concentration of milk protein is 0.3% by mass or more, the concentration of tannin is 10 mg / 100 mL or more, and the concentration of saccharides is less than 0.5 g / 100 mL, and the canned black tea beverage is prepared to satisfy any one of the following conditions (a) to (c): the method characterized by the above; (a) The hexanal concentration is 5 to 2,000 ppb; (b) The geraniol concentration is 5 ppb or more; (c) The hexanal concentration is 5 to 2,000 ppb and the geraniol concentration is 2 to 2,000 ppb; (5) The production method according to (4) above, wherein the canned black tea beverage contains one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, formulated milk powder, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate; (6) The production method according to (4) or (5) above, wherein in the canned black tea beverage, the ratio of the hexanal concentration (ppb) to the milk protein concentration (% by mass) is 4.2 to 6,670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (% by mass) is 4.2 or more; A method for suppressing animal odor in a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, wherein the canned black tea beverage is further prepared to satisfy any one of the following conditions (a) to (c); (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb and the content concentration of geraniol is 2 to 2000 ppb; (8) The method according to (7) above, wherein the canned black tea beverage contains one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, prepared milk powder, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate; (9) The method according to (7) or (8) above, wherein the ratio of the hexanal content concentration (ppb) to the milk protein content concentration (% by mass) in the canned black tea beverage is 4.2 to 6670, or the ratio of the geraniol content concentration (ppb) to the milk protein content concentration (% by mass) is 4.2 or more; [Effect of the Invention]

[0010] According to the present invention, it is possible to provide a canned black tea beverage containing milk protein and having suppressed animal odor generated from the milk protein in the sugar-free black tea beverage, and a method for producing the same. [Embodiments for Carrying Out the Invention]

[0011] The present invention is [1] A canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, and further satisfying any one of the following conditions (a) to (c) (hereinafter, also referred to as "the black tea beverage of the present invention"); (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb, and the content concentration of geraniol is 2 to 2000 ppb; [2] A method for producing a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, wherein the canned black tea beverage is prepared so as to satisfy any one of the following conditions (a) to (c) (hereinafter, also referred to as "the production method of the present invention"); (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb, and the content concentration of geraniol is 2 to 2000 ppb; [3] A method for suppressing animal odor in a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, wherein the canned black tea beverage is prepared so as to satisfy any one of the following conditions (a) to (c) (hereinafter, also referred to as "the suppression method of the present invention"); (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb, and the content concentration of geraniol is 2 to 2000 ppb; including the like.

[0012] (Black tea beverage) The black tea beverage of the present invention contains a black tea extract and milk protein, but may or may not contain milk. When the black tea beverage contains milk, the content concentration of milk in the black tea beverage is not particularly limited, and examples include 0.03 to 15% by mass, 0.07 to 15% by mass, 0.1 to 15% by mass, 0.2 to 12.5% by mass, 0.3 to 12% by mass, and 1 to 10% by mass. Since it is possible to set the concentration of saccharides lower in comparison with the high content concentration of milk protein, the content concentration of milk is preferably 10% by mass or less, 9% by mass or less, 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, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, 0.07% by mass or less, 0.03% by mass or less, and more preferably 0% by mass. These lower limit values and upper limit values can be arbitrarily combined with each other. Generally, a black tea beverage with a low milk content concentration has a lower drinking satisfaction compared to a black tea beverage with a high milk content concentration. However, by adding milk protein, the drinking satisfaction can be compensated.

[0013] (Black tea extract) The black tea beverage contains a black tea extract. In this specification, the "black tea extract" means an extract obtained by subjecting black tea leaves to an extraction process. Further, in this specification, the black tea extract includes the black tea extract itself from black tea leaves and its processed products (for example, black tea extract concentrate obtained by concentrating or powdering the black tea extract). The tannin concentration in the black tea beverage is not particularly limited as long as it is 10 mg / 100 mL or more, and preferably includes 10 mg / 100 mL to 200 mg / 100 mL, 20 mg / 100 mL to 180 mg / 100 mL, 20 mg / 100 mL to 150 mg / 100 mL, 30 mg / 100 mL to 120 mg / 100 mL, 40 mg / 100 mL to 100 mg / 100 mL, and 40 mg / 100 mL to 80 mg / 100 mL.

[0014] The tea leaves that can be used as a raw material for the black tea extract are not particularly limited. For example, those obtained from tea leaves derived from the Chinese variety (var. sinensis), Assam variety (var. assamica) of Camellia sinensis or their hybrids and subjected to a tea manufacturing process through a fermentation process can be mentioned. The tea season, the shape of the tea leaves, the production area, 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, 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.

[0015] (Milk protein) In this specification, "milk protein" means a protein derived from animal milk such as cow's milk, goat's milk, and sheep's milk. For convenience, milk peptides, which are hydrolyzates of milk protein, are also included. Specific examples of milk protein include casein protein, whey protein, and their hydrolyzates. Examples of the above whey protein include albumin, lactoglobulin, lactoferrin, etc.

[0016] The content concentration of milk protein in the black tea beverage of the present invention is not particularly limited as long as it is 0.3% by mass or more. However, from the viewpoint that the animal odor becomes stronger and the significance of the present invention becomes greater, and from the viewpoint of the palatability of the black tea beverage, the lower limit is preferably 0.33% by mass or more, 0.36% by mass or more, 0.39% by mass or more, 0.6% by mass or more. The upper limit is, for example, 2.0% by mass or less, 1.5% by mass or less, 1.2% by mass or less. These lower limits and upper limits can be arbitrarily combined with each other.

[0017] In the present invention, the protein concentration in the black tea beverage can be adjusted, for example, by adjusting the amount of protein or protein-containing composition contained in the black tea beverage. Commercially available proteins or protein-containing compositions can be used. The protein-containing composition is not particularly limited as long as it contains protein. For example, when adjusting the concentration of saccharides to a certain concentration or lower, a composition in which the protein content is 40% by mass or more, preferably 60% by mass or more, more preferably 80% by mass or more in terms of dry mass is preferably used as the protein-containing composition. Examples of the protein or protein-containing composition include milk, processed milk, condensed milk, skim milk powder, whole milk powder, prepared milk powder, protein concentrate, protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate. One or more selected from the group consisting of these are mentioned. Since the protein concentration is high, one or more selected from the group consisting of protein concentrate (MPC), protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate are preferably mentioned.

[0018] The measurement of protein in the black tea beverage can be carried out by known methods, for example, by the Kjeldahl method, the Dumas method, or modified or improved versions thereof (see, for example, "Fifth Revised Edition of the Japanese Food Standard Composition Table - Explanation of the Analysis Manual" (edited by the Japan Food Analysis Center, published by Chuou Houki)). Commercially available reagents such as decomposition accelerators used in the Kjeldahl method can be appropriately used. Commercially available measuring instruments can also be used.

[0019] (Hexanal) Among the black tea beverages of the present invention, the black tea beverage of the present invention in the embodiment satisfying the above condition (a) or (c) contains hexanal at a specific concentration. Thereby, in a black tea beverage having a milk protein content concentration of 0.3% by mass or more and a saccharide content concentration of less than 0.5 g / 100 mL, it is possible to suppress the animal odor generated from the milk protein. Hexanal is a kind of chain aliphatic aldehyde and is a substance represented by the chemical formula C6H 12 O. Examples of the content concentration of hexanal in the black tea beverage of the present invention in the embodiment satisfying the above condition (a) or (c) include 5 to 2000 ppb. From the viewpoint of obtaining more suppression effect on the animal odor, the lower limit value is preferably 10 ppb or more, 20 ppb or more, preferably 50 ppb or more, more preferably 100 ppb or more, 500 ppb or more. From the viewpoint of preventing the flavor degree derived from hexanal from becoming too strong, the upper limit value is 2000 ppb or less, preferably 1000 ppb or less. These lower limit values and upper limit values can be arbitrarily combined, and the lower limit value and upper limit value of hexanal in the condition (a) and the lower limit value and upper limit value of hexanal in the condition (c) may be different numerical values.

[0020] Among the black tea beverages of the present invention, in the black tea beverage of the present invention in the embodiment satisfying the above condition (a) or (c), the ratio of the hexanal content concentration (ppb) to the milk protein content concentration (% by mass) (hexanal content concentration / milk protein content concentration) is not particularly limited, but for example, it is 4.2 to 6670, preferably 8.3 to 3330, more preferably 16.7 to 1670.

[0021] The content concentration of hexanal in the black tea beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, a highly polar column (DB-WaxUI manufactured by Agilent Technologies), a solid-phase microextraction method (SPME-Arrow Carbon WR / PDMS manufactured by CTC Analytics) for the extraction method, and a high-resolution mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific) can be preferably used for the detector.

[0022] The hexanal used in the present invention in an embodiment satisfying the above condition (a) or (c) is not particularly limited, and may be a crude product in addition to a purified product. For example, it may be a natural product containing hexanal or a processed product thereof (plant extract, essential oil, plant ferment, concentrate thereof, etc.). More specific examples include, in addition to fragrances containing hexanal, extracts and the like. Since the addition amount to the black tea beverage as a raw material can be small, the use of a fragrance containing hexanal is a preferable example.

[0023] (Geraniol) Among the black tea beverages of the present invention, the black tea beverage of the present invention in an embodiment satisfying the above condition (b) or (c) contains geraniol. Thereby, in a black tea beverage in which the content concentration of milk protein is 0.3% by mass or more and the content concentration of saccharides is less than 0.5 g / 100 mL, the animal odor generated from the milk protein can be suppressed. Geraniol is a kind of linear monoterpene and is a substance represented by the chemical formula C 10 H 18 O. The content concentration of geraniol in the black tea beverage of the present invention in the embodiment satisfying the above condition (b) is, for example, 5 ppb or more, 10 ppb or more. From the viewpoint of obtaining a greater suppressing effect on animal odors, the lower limit is preferably 20 ppb or more, more preferably 50 ppb or more, 100 ppb or more, and even more preferably 500 ppb or more. The upper limit is not particularly limited, but when controlling the degree of flavor derived from geraniol, for example, it may be 10,000 ppb or less, 9,000 ppb or less, 8,000 ppb or less, 7,000 ppb or less, 6,000 ppb or less, 5,000 ppb or less. These lower limits and upper limits can be arbitrarily combined respectively. Also, the content concentration of geraniol in the black tea beverage of the present invention in the embodiment satisfying the above condition (c) is 2 to 2,000 ppb. From the viewpoint of obtaining a greater suppressing effect on animal odors, the lower limit is preferably 5 ppb or more, more preferably 10 ppb or more, further preferably 20 ppb or more, and even more preferably 50 ppb or more, and more preferably 100 ppb or more. The upper limit is 2,000 ppb or less, preferably 1,000 ppb or less, from the viewpoint of preventing the degree of flavor derived from geraniol from becoming too strong. These lower limits and upper limits can be arbitrarily combined respectively. Also, the lower limit of geraniol in the condition (b) (and the upper limit when setting the upper limit) and the lower limit and upper limit of geraniol in the condition (c) may be different numerical values respectively.

[0024] Among the black tea beverages of the present invention, in the black tea beverage of the present invention in the embodiment satisfying the above condition (b) or (c), the ratio of the content concentration of geraniol (ppb) to the content concentration of milk protein (mass%) (geraniol content concentration / milk protein content concentration) is not particularly limited, but for example, it may be 4.2 or more, preferably 4.2 to 6,670, more preferably 8.3 to 3,330, and further preferably 16.7 to 1,670.

[0025] The content concentration of geraniol in the black tea beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, a highly polar column (manufactured by Agilent Technologies, DB-WaxUI), a solid-phase microextraction method (manufactured by CTC Analytics, SPME-Arrow Carbon WR / PDMS) for the extraction method, and a high-resolution mass spectrometer (manufactured by Thermo Fisher Scientific, Q Exactive GC Orbitrap) can be preferably used for the detector.

[0026] The geraniol used in the present invention in an embodiment satisfying the above condition (b) or (c) is not particularly limited, but may be a crude product in addition to a purified product. For example, it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, plant ferment, concentrate thereof, etc.). More specific examples include, in addition to fragrances containing geraniol, extracts and the like. Since the addition amount to the black tea beverage as a raw material can be small, the use of a fragrance containing geraniol is a preferred example.

[0027] (Optional component) The black tea beverage of the present invention may or may not contain, for example, any one or two or more of an acidulant, a pigment, a sweetener, an antioxidant (such as vitamin C), a preservative, a thickening stabilizer, an emulsifier, a vegetable oil, and a pH adjuster (such as sodium bicarbonate). Further, the black tea beverage of the present invention may or may not contain soy milk.

[0028] Examples of the above-mentioned "sweetener" include monosaccharides such as fructose, glucose, tagatose, arabinose, etc., disaccharides such as lactose, trehalose, maltose, sucrose, etc., crystalline saccharides such as 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 preferably mentioned. Also, from the perspective of low calorie, sugar alcohols and high-intensity sweeteners are preferably mentioned. When using a sweetener, the concentration of the sweetener in the beverage of the present invention is not particularly limited. However, when the sweetener is a saccharide, for example, less than 0.5 g / 100 mL, 0.4 mass% or less, 0.05 - 0.4 mass%, 0.1 - 0.4 mass%, 0.1 - 0.35 mass% can be mentioned. If the saccharide concentration (including lactose contained in milk) is less than 0.5 g / 100 mL, it can be labeled as "sugar-free". In addition, the saccharides in this specification include lactose contained in milk when milk is blended, and the saccharide concentration in this specification takes such lactose into consideration. Also, when the sweetener is a sugar alcohol or a high-intensity sweetener, concentrations of less than 0.5 mass% in terms of sweetness in sucrose conversion, 0.4 mass% or less, 0.05 - 0.4 mass%, 0.1 - 0.4 mass%, 0.1 - 0.35 mass% can be mentioned. Also, the sweetness in this specification may be the sweetness considering sugar alcohols and / or high-intensity sweeteners, or further the sweetness considering saccharides. Note that when the saccharide concentration is less than 0.5 g / 100 mL or the sweetness in sucrose conversion is less than 0.5 mass%, the animal odor is more prominent compared to the case where the saccharide concentration is high or the sweetness is high, so the significance of the present invention becomes greater.

[0029] (The black tea beverage of the present invention) As the black tea beverage of the present invention, it is a container-packed black tea beverage in which the content concentration of milk protein is 0.3% by mass or more, the content concentration of tannin is 10 mg / 100 mL or more, and the content concentration of saccharides is less than 0.5 g / 100 mL. Further, except for satisfying any one of the following conditions (a) to (c), there is no particular difference from a normal container-packed black tea beverage in the production raw materials, production method, and production conditions used. (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb, and the content concentration of geraniol is 2 to 2000 ppb; Also, the addition time of "hexanal", "geraniol", or "hexanal and geraniol" may be at any stage before or after heat sterilization, but before heat sterilization is preferred. Further, as the method and conditions of the heat sterilization treatment, normal methods and conditions used for beverages such as container-packed beverages can be used.

[0030] The beverage of the present invention is a container-packed beverage. Examples of such containers include resin bottle containers such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; bottle containers; can containers; paper containers; and the like.

[0031] (Production method of the present invention) As the production method of the present invention, it is a production method of a container-packed black tea beverage in which the content concentration of milk protein is 0.3% by mass or more, the content concentration of tannin is 10 mg / 100 mL or more, and the content concentration of saccharides is less than 0.5 g / 100 mL. The container-packed black tea beverage is prepared so as to satisfy any one of the following conditions (a) to (c). As long as it is the above production method, it is not particularly limited. (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb, and the content concentration of geraniol is 2 to 2000 ppb;

[0032] The method for producing a bottled black tea beverage of the present invention is a method for producing a bottled black tea beverage in which the content concentration of milk protein is 0.3% by mass or more, the content concentration of tannin is 10 mg / 100 mL or more, and the content concentration of saccharides is less than 0.5 g / 100 mL. Except for preparing the bottled black tea beverage to satisfy any one of the following conditions (a) to (c), it can be produced by a general method for producing a bottled black tea beverage. The general method for producing a bottled black tea beverage is known. For example, a black tea extract can be prepared, and a black tea beverage can be produced through a blending step, a filling step, and a heat sterilization step. In the production of the black tea beverage of the present invention, the aforementioned optional components may be added, and the addition timing of these optional components is not particularly limited.

[0033] As the method for "preparing so that the content concentration of hexanal becomes 5 to 2000 ppb" in the present invention, in the black tea beverage of the present invention, a method of containing hexanal or a hexanal-containing composition in the black tea beverage at any stage of the production process so that the content concentration of hexanal becomes 5 to 2000 ppb can be mentioned. For example, a method of containing hexanal or a hexanal-containing composition in a milk protein-containing black tea extract can be mentioned.

[0034] As the method for "preparing so that the content concentration of geraniol becomes 5 ppb or more" and the method for "preparing so that the content concentration of geraniol becomes 2 to 2000 ppb" in the present invention, in the black tea beverage of the present invention, a method of containing geraniol or a geraniol-containing composition in the black tea beverage at any stage of the production process so that the content concentration of geraniol becomes 5 ppb or more or 2 to 2000 ppb can be mentioned. For example, a method of containing geraniol or a geraniol-containing composition in a milk protein-containing black tea extract can be mentioned.

[0035] In the production method of the present invention, as optional components, for example, any one or two or more of acidulants, pigments, sweeteners, antioxidants (such as vitamin C), preservatives, thickening stabilizers, emulsifiers, vegetable oils, and pH adjusters (such as sodium bicarbonate) may be further contained. Also, in the production method of the present invention, soy milk may or may not be contained. Further, in the production method of the present invention, as long as the beverage of the present invention can be produced, the order of containing production raw materials and the like are not particularly limited. After preparing a liquid in which the production raw materials are mixed, it can be filled into a container and sealed to obtain the beverage of the present invention.

[0036] (Heat sterilization) The production method of the present invention preferably includes a step of heat sterilizing the black tea beverage. As such a heat sterilization method, a normal heat sterilization method for canned black tea beverages can be used without particular limitation. For example, in the case where heat sterilization can be performed after filling, such as in a metal can, sterilization treatment can be performed under the sterilization conditions specified by the Food Sanitation Law. Also, for those that cannot be retort sterilized, such as PET bottles and paper containers, before filling, the beverage is pre-sterilized under the same sterilization conditions as above, for example, by using a plate heat exchanger or the like for high-temperature short-time sterilization (UHT sterilization), then cooled to a certain temperature, and a method such as filling it into a sterilized container can be adopted.

[0037] (Suppression method of the present invention) The suppression method of the present invention is a method for suppressing the animal odor in a canned black tea beverage in which the content concentration of milk protein is 0.3% by mass or more, the content concentration of tannin is 10 mg / 100 mL or more, and the content concentration of saccharides is less than 0.5 g / 100 mL. As long as the canned black tea beverage is prepared so as to satisfy any one of the following conditions (a) to (c), there is no particular limitation as long as it is the above method. (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb and the content concentration of geraniol is 2 to 2000 ppb;

[0038] A method for preparing a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL to satisfy any one of the above conditions (a) to (c) can use the same method as the method described in the above (the production method of the present invention).

[0039] (Canned black tea beverage with suppressed animal odor) The canned black tea beverage of the present invention has a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, and is a canned black tea beverage with suppressed animal odor (also simply referred to as "canned black tea beverage with suppressed animal odor" in this specification). Such "animal odor" is an off-flavor that particularly becomes a problem when a black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL is heat-sterilized. The "animal odor" in the present invention means a sulfur odor, a milky odor, and / or a powdery odor that appears after the middle note (the scent felt after the top note which is the beginning of the scent).

[0040] In this specification, as the "canned black tea beverage with suppressed animal odor", a beverage (hereinafter also referred to as "control beverage") produced by using the same kind of raw materials at the same final concentration and the same production method except that the content concentration of hexanal is less than 2 ppb (preferably 1 ppb or less) and the content concentration of geraniol is less than 2 ppb (preferably 1 ppb or less), and beverages with suppressed animal odor can be mentioned. Whether the animal odor is suppressed in a certain black tea beverage may be determined based on the animal odor in the control beverage, for example, by adopting the average of the evaluations of a plurality of panelists.

[0041] (Canned black tea beverage with harmonious flavor) The beverage of the present invention is preferably a canned black tea beverage with a harmonious flavor as a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL. In the present invention, the "flavor as a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL" means the flavor of black tea in such a canned black tea beverage, and the fact that such flavors are harmonious means that such flavors are retained. In a certain black tea beverage, whether such flavors are retained can be easily and clearly determined by a panel, and preferably, the average of the evaluations of a plurality of panels can be adopted as the degree of flavor harmony. Note that, as a canned black tea beverage in which the "flavor as a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL" is not retained, there are canned black tea beverages in which the off-flavor derived from any raw material is excessive enough to disrupt the harmony of the flavor as a black tea beverage. More specifically, there are canned black tea beverages having a hexanal concentration of 5000 ppb or more, canned black tea beverages having a geraniol concentration of 5000 ppb or more, and the like.

[0042] In this specification, unless otherwise specified, the display of %, ratio, etc. means mass%.

Examples

[0043] The present invention will be described in more detail by way of examples below, but the present invention is not limited to the examples.

[0044] Test 1. [Effect of milk protein concentration, etc. in black tea beverage on animal odor, etc.] The effect of the milk protein concentration, etc. in the black tea beverage on the degree of animal odor, etc. generated from the milk protein was examined by the following experiment.

[0045] (1. Preparation of black tea extract) Black tea leaves were put into boiling water at 90 °C and extracted for 6 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 Composition Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuou Houki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (milk protein concentrate: MPC), and milk (6.0% by mass) were added to such black tea extracts so as to have the concentrations shown in Table 2. After that, sodium bicarbonate was added so that the pH became 6.8, and then the container was filled and subjected to retort sterilization (heat and pressure sterilization) treatment to prepare each sample beverage of Test Examples 2 to 6. In addition, a sample beverage of Test Example 1 that did not contain the above-mentioned milk protein (MPC) and Test Example 7 that did not contain the above-mentioned milk were also prepared. Note that since the milk contained 3.3% by mass of milk protein, the milk protein concentration in the sample beverages of Test Examples 2 to 6 was higher than the concentration of the added milk protein (MPC). In addition, lactose was contained in both milk and milk protein (MPC). The lactose concentration in milk was about 4.8% by mass, and the lactose concentration in the added milk protein (MPC) was about 10% by mass. Also, the tannin concentration in each sample beverage in Table 2 was 60 mg / 100 mL.

[0046] (2. Sensory evaluation test) Regarding the degree of "animal odor" in the sample beverages of Test Examples 2 to 6 compared with the sample beverage of Test Example 1, a sensory evaluation test was conducted by 5 trained professional panelists according to the 5-level evaluation criteria as described in Table 1 below. Note that the difference in the degree of animal odor between 1 point and 2 points, the difference in the degree of animal odor between 2 points and 3 points, the difference in the degree of animal odor between 3 points and 4 points, and the difference in the degree of animal odor between 4 points and 5 points were regarded as the same degree. Also, as the evaluation of the degree of animal odor in the sample beverage of each test example, the value obtained by rounding the second decimal place of the average value of the evaluation points of each panelist was adopted. Note that when the evaluation of the degree of animal odor in the sample beverage is, for example, 2.0 points or more, it can be evaluated that there is a problem with the animal odor.

[0047]

Table 1

[0048] The results of the sensory evaluation tests for the sample beverages of Test Examples 1 to 6 are shown in Table 2.

[0049]

Table 2

[0050] From the results in Table 2, it was shown that when the milk protein concentration in the black tea beverage was 0.3% by mass or more, the problem of animal odor occurred, and the degree of animal odor tended to increase depending on the milk protein concentration. Also, it was shown that this animal odor was a problem even when milk protein (MPC) was blended without blending milk (Test Example 7).

[0051] Test 2. [Effect of hexanal on animal odor 1] The effect of hexanal on animal odor was investigated by the following experiment.

[0052] (1. Preparation of black tea extract) Black tea leaves were put into boiling water at 90 °C and extracted for 6 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, Chuokikaku, July 2001, p. 252). After adding sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and hexanal to such black tea extracts so as to have the concentrations shown in Tables 5 and 6, sodium bicarbonate (sodium hydrogen carbonate) was added so that the pH became 6.8, and then the container was filled and subjected to retort sterilization (heat and pressure sterilization) treatment to prepare each sample beverage of Test Examples 8 to 17. Also, as a control beverage, a sample beverage of Test Example 4 to which hexanal was not added was prepared. Incidentally, the tannin concentration in each sample beverage of Tables 5 and 6 is 60 mg / 100 mL.

[0053] (2. Sensory evaluation test) Regarding the degree of suppression of "animal odor" in the sample beverages of Test Examples 8 to 17 compared with the sample beverage of Test Example 4 which is a control beverage, a sensory evaluation test was conducted by 5 trained professional panels according to the 5-level evaluation criteria as described in Table 3 below. The differences in the degree of suppression of animal odor between 1 point and 2 points, between 2 points and 3 points, between 3 points and 4 points, and between 4 points and 5 points were regarded as the same degree respectively. Also, as the evaluation of the degree of suppression of animal odor in the sample beverage of each test example, the value obtained by rounding off the second decimal place of the average value of the evaluation points of each panel was adopted. The standard deviation of the evaluation points of each panel for each sample beverage was 0.55 or less for any sample beverage. In addition, when the evaluation of the degree of suppression of "animal odor" in the sample beverage is, for example, 2.0 points or more, it can be evaluated that the suppression of animal odor was observed.

[0054]

Table 3

[0055] In addition, regarding the degree of flavor harmony of the canned tea beverages in Test Examples 4 and 8 to 17 (specifically, canned tea beverages with a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL), a sensory evaluation test was conducted by 5 trained professional panelists using a 5-level evaluation criterion as described in Table 4 below. The differences in the degree of flavor harmony between 1 point and 2 points, between 2 points and 3 points, between 3 points and 4 points, and between 4 points and 5 points were regarded as being of the same degree. Also, as the evaluation of the degree of flavor harmony in the sample beverages of each test example, the value obtained by rounding off the second decimal place of the average value of the evaluation scores of each panel was adopted. The standard deviation of the evaluation scores of each panel for each sample beverage was 0.55 or less for any of the sample beverages. When the evaluation of the degree of "flavor harmony" in the sample beverage is, for example, 1.5 points or more, it can be evaluated as being within the acceptable range as a canned tea beverage containing milk protein.

[0056]

Table 4

[0057] The results of the sensory evaluation tests for the sample beverages in Test Examples 4 and 8 to 17 are shown in Tables 5 and 6.

[0058]

Table 5

[0059]

Table 6

[0060] From the results of Tables 5 and 6, when the content concentration of hexanal is 5 ppb or more, the evaluation of the degree of suppression of animal odor becomes 2.0 or more, and it was shown that the degree of suppression of animal odor tends to increase depending on the content concentration of hexanal. On the other hand, when the content concentration of hexanal was 5000 ppb (Test Example 17), although the animal odor was significantly suppressed, the flavor of hexanal became too strong and the flavor harmony as a black tea beverage was not achieved (evaluation of "1.0"). From these facts, the hexanal concentration in the black tea beverage of the present invention is preferably 5 to 2000 ppb, 10 to 2000 ppb, 20 to 2000 ppb, 50 to 2000 ppb, 100 to 2000 ppb, 5 to 1000 ppb, 10 to 1000 ppb, 20 to 1000 ppb, 50 to 1000 ppb, 100 to 1000 ppb, etc., from the viewpoint of the balance between the suppression of animal odor and the maintenance of flavor harmony.

[0061] Test 3. [Effect of hexanal on animal odor 2] The effect of hexanal on animal odor was examined by the following experiment at a lower casein concentration (0.3 mass%) and a higher casein concentration (1.2 mass%) than in the experiment of Test 2.

[0062] (1. Preparation of black tea extract) Black tea leaves were put into 90°C hot water and extracted for 6 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). To such black tea extracts, sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and hexanal were added to reach the concentrations shown in Tables 7 and 8. After that, sodium bicarbonate was added to adjust the pH to 6.8, and then the container was filled and subjected to retort sterilization (heat and pressure sterilization) treatment to prepare the sample beverages for Test Examples 18 to 23. Also, as control beverages, the sample beverage of Test Example 2 without added hexanal (total milk protein concentration of 0.3% by mass) and the sample beverage of Test Example 6 (total milk protein concentration of 1.2% by mass) were prepared. Note that the tannin concentration in each sample beverage in Tables 7 and 8 is 60 mg / 100 mL.

[0063] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as the sensory evaluation test in Test 2. In Table 7, the degree of suppression of "animal odor" in the sample beverages of Test Examples 18 to 20, compared with the sample beverage of Test Example 2 which is the control beverage, was evaluated. In Table 8, the degree of suppression of "animal odor" in the sample beverages of Test Examples 21 to 23, compared with the sample beverage of Test Example 6 which is the control beverage, was evaluated.

[0064] Also, the degree of flavor harmony was evaluated in the same manner as the sensory evaluation test in Test 2.

[0065] The results of the sensory evaluation test for the sample beverages of Test Examples 18 to 20 are shown in Table 7, and the results of the sensory evaluation test for the sample beverages of Test Examples 21 to 23 are shown in Table 8.

[0066]

Table 7

[0067]

Table 8

[0068] From the results of Table 7 and Table 8, it was shown that even when the milk protein concentration was low (0.3% by mass) or high (1.2% by mass), in the range of the content concentration of hexanal being 5 to 2000 ppb, the flavor harmony was maintained while the animal odor was suppressed.

[0069] Test 4. [Effect of Geraniol on Animal Odor 1] Regarding the effect of geraniol on animal odor, it was investigated by the following experiment.

[0070] (1. Preparation of Black Tea Extract) Black tea leaves were put into boiling water at 90 °C and extracted for 6 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 Composition Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuokikaku, July 2001, p. 252). After adding sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and geraniol to such black tea extracts so as to have the concentrations shown in Table 9 and Table 10, sodium bicarbonate (sodium hydrogen carbonate) was added so that the pH became 6.8, and then the container was filled and retort sterilization (heat and pressure sterilization) treatment was performed to prepare each sample beverage of Test Examples 24 to 33. In addition, as a control beverage, a sample beverage of Test Example 4 without adding geraniol was also prepared. Incidentally, the tannin concentration in each sample beverage of Table 9 and Table 10 is 60 mg / 100 mL.

[0071] (2. Sensory Evaluation Test) Regarding the degree of suppression of "animal odor", it was evaluated in the same manner as in the sensory evaluation test of Test 2. In Tables 9 and 10, the degree of suppression of "animal odor" in the sample beverages of Test Examples 24 to 33 was evaluated in comparison with the sample beverage of Test Example 4, which is the control beverage.

[0072] Also, regarding the degree of flavor harmony, it was evaluated in the same manner as in the sensory evaluation test of Test 2.

[0073] Table 9 shows the results of the sensory evaluation test for the sample beverages of Test Examples 4, 24 to 29, and Table 10 shows the results of the sensory evaluation test for the sample beverages of Test Examples 30 to 33.

[0074]

Table 9

[0075]

Table 10

[0076] From the results of Tables 9 and 10, when the geraniol content concentration is 5 ppb or more, the evaluation of the degree of suppression of animal odor becomes 2.0 or more, and also, a tendency was shown that the degree of suppression of animal odor increases depending on the geraniol content concentration. From these facts, it was shown that the geraniol concentration in the black tea beverage of the present invention can be 5 ppb or more.

[0077] Test 5. [Effect of Geraniol on Animal Odor 2] The effect of geraniol on animal odor was examined by the following experiment when the milk protein concentration was low (0.3 mass%) and high (1.2 mass%) compared to the case of the experiment of Test 2.

[0078] (1. Preparation of Black Tea Extract) Black tea leaves were put into boiling water at 90°C and extracted for 6 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 "Explanation of the Fifth Revised Japanese Food Standard Component Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuou Houki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and geraniol were added to such black tea extracts so as to achieve the concentrations shown in Tables 11 and 12. Then, sodium bicarbonate (sodium hydrogen carbonate) was added to adjust the pH to 6.8, and the mixture was filled into containers and subjected to retort sterilization (heat and pressure sterilization) treatment to prepare the sample beverages of Test Examples 34 to 39. Also, as control beverages, the sample beverage of Test Example 2 without geraniol addition (total milk protein concentration: 0.3% by mass) and the sample beverage of Test Example 6 (total milk protein concentration: 1.2% by mass) were prepared. Note that the tannin concentration in each sample beverage of Tables 11 and 12 is 60 mg / 100 mL.

[0079] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. In Table 11, the degree of suppression of "animal odor" in the sample beverages of Test Examples 34 to 36, compared with the sample beverage of Test Example 2 which is the control beverage, was evaluated. In Table 12, the degree of suppression of "animal odor" in the sample beverages of Test Examples 37 to 39, compared with the sample beverage of Test Example 6 which is the control beverage, was evaluated.

[0080] Also, the degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test of Test 2.

[0081] The results of the sensory evaluation tests for the sample beverages of Test Examples 2, 34 to 36 are shown in Table 11, and the results of the sensory evaluation tests for the sample beverages of Test Examples 6, 37 to 39 are shown in Table 12.

[0082]

Table 11

[0083]

Table 12

[0084] From the results of Table 11 and Table 12, it was shown that even when the milk protein concentration was low (0.3% by mass) or high (1.2% by mass), the geraniol content concentration was in the range of, for example, 5 to 2000 ppb, and the off-odor was suppressed while the flavor harmony was maintained.

[0085] Test 6. [Effect of combined use of hexanal and geraniol on off-odor 1] The effect of the combined use of hexanal and geraniol on off-odor was investigated by the following experiment.

[0086] (1. Preparation of black tea extract) Black tea leaves were put into hot water at 90 °C and extracted for 6 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 Component Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuokikaku, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), hexanal, and geraniol were added to such black tea extracts so as to have the concentrations shown in Table 13 and Table 14, and then sodium bicarbonate (sodium hydrogen carbonate) was added so that the pH became 6.8. After that, the container was filled and retort sterilization (heating under pressure sterilization) treatment was performed to prepare each sample beverage of Test Examples 40 to 49. In addition, as a control beverage, a sample beverage of Test Example 4 to which neither hexanal nor geraniol was added was also prepared. In addition, a sample beverage of Test Example 12 to which hexanal was added but geraniol was not added was also prepared. The tannin concentration in each sample beverage of Table 13 and Table 14 is 60 mg / 100 mL.

[0087] (2. Sensory evaluation test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. In Tables 13 and 14, the degree of suppression of "animal odor" in the sample beverages of Test Examples 12 and 40 to 49 was evaluated in comparison with the sample beverage of Test Example 4, which is the control beverage.

[0088] Also, the degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test of Test 2.

[0089] Table 13 shows the results of the sensory evaluation test for the sample beverages of Test Examples 4, 12, and 40 to 44, and Table 14 shows the results of the sensory evaluation test for the sample beverages of Test Examples 45 to 49.

[0090]

Table 13

[0091]

Table 14

[0092] From the results of Tables 13 and 14, it was shown that even when geraniol was used in combination with hexanal, an effect of suppressing animal odor was obtained. Also, when geraniol was used in combination with hexanal, it was shown that when the content concentration of geraniol was 10 ppb or more, more of an effect of suppressing animal odor was obtained compared to the case of hexanal alone. Further, when geraniol was used in combination with hexanal, a tendency was shown for the degree of suppression of animal odor to increase depending on the content concentration of geraniol. On the other hand, in the case where the content concentration of hexanal was 50 ppb and the content concentration of geraniol was 5000 ppb (Test Example 49), although the animal odor was significantly suppressed, the flavor due to the combined use of hexanal and geraniol became too strong and the flavor harmony as a black tea beverage was not achieved (evaluation of “1.3”). From these things, in the black tea beverage of the present invention, when geraniol is used in combination with hexanal, the geraniol concentration is preferably 2 to 2000 ppb, 5 to 2000 ppb, 10 to 2000 ppb, 20 to 2000 ppb, 50 to 2000 ppb, 100 to 2000 ppb, 2 to 1000 ppb, 5 to 1000 ppb, 10 to 1000 ppb, 20 to 1000 ppb, 50 to 1000 ppb, 100 to 1000 ppb, etc. from the viewpoint of the balance between suppression of animal odor and retention of flavor harmony.

[0093] Test 7. [Effect of Combined Use of Hexanal and Geraniol on Animal Odor 2] The effect of combining hexanal and geraniol on animal odor was examined by the following experiment at a lower casein concentration (0.3 mass%) and a higher casein concentration (1.2 mass%) than in the experiment of Test 2.

[0094] (1. Preparation of Black Tea Extract) Black tea leaves were put into boiling water at 90 °C and extracted for 6 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 Composition Analysis Manual" (edited by the Japan Food Analysis Center, Chuokikaku, July 2001, p. 252). To such black tea extracts, sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), hexanal, and geraniol were added so as to achieve the concentrations shown in Tables 15 and 16. After that, sodium bicarbonate (sodium hydrogen carbonate) was added to adjust the pH to 6.8, and then the container was filled and subjected to retort sterilization (heat and pressure sterilization) treatment to prepare each sample beverage of Test Examples 50 to 55. Also, as control beverages, a sample beverage of Test Example 2 without added hexanal (total milk protein concentration is 0.3% by mass) and a sample beverage of Test Example 6 (total milk protein concentration is 1.2% by mass) were prepared. Note that the tannin concentration in each sample beverage of Tables 15 and 16 is 60 mg / 100 mL.

[0095] (2. Sensory evaluation test) Regarding the degree of suppression of "animal odor", it was evaluated in the same manner as the sensory evaluation test in Test 2. In Table 15, the degree of suppression of "animal odor" in the sample beverages of Test Examples 50 to 52 was evaluated in comparison with the sample beverage of Test Example 2, which is the control beverage. In Table 16, the degree of suppression of "animal odor" in the sample beverages of Test Examples 53 to 55 was evaluated in comparison with the sample beverage of Test Example 6, which is the control beverage.

[0096] Also, regarding the degree of flavor harmony, it was evaluated in the same manner as the sensory evaluation test in Test 2.

[0097] The results of the sensory evaluation test for the sample beverages of Test Examples 2, 50 to 52 are shown in Table 15, and the results of the sensory evaluation test for the sample beverages of Test Examples 6, 53 to 55 are shown in Table 16.

[0098]

Table 15

[0099]

Table 16

[0100] From the results of Table 15 and Table 16, it was shown that when geraniol was used in combination with hexanal, the flavor harmony was maintained and the animal odor was suppressed regardless of whether the milk protein concentration was low (0.3% by mass) or high (1.2% by mass).

[0101] Test 8. [Effect of combined use of hexanal and geraniol on animal odor 3] Even when hexanal was 5 ppb or 2000 ppb and geraniol was 5 ppb or 2000 ppb, the following experiment was conducted to examine whether an inhibitory effect on animal odor could be obtained.

[0102] (1. Preparation of black tea extract) Black tea leaves were put into boiling water at 90 °C and extracted for 6 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 "Explanation of the Fifth Revised Japanese Food Standard Component Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuou Houki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), hexanal, and geraniol were added to such black tea extracts so as to have the concentrations shown in Table 17. After that, sodium bicarbonate was added so that the pH became 6.8, and then the container was filled and retort sterilization (heat and pressure sterilization) treatment was performed to prepare each sample beverage of Test Examples 56 to 59. In addition, as a control beverage, a sample beverage of Test Example 4 to which neither hexanal nor geraniol was added was also prepared. The tannin concentration in each sample beverage in Table 17 is 60 mg / 100 mL.

[0103] (2. Sensory evaluation test) Regarding the degree of suppression of "animal odor", it was evaluated in the same manner as in the sensory evaluation test of Test 2. In Table 17, the degree of suppression of "animal odor" in the sample beverages of Test Examples 56 to 59 was evaluated in comparison with the sample beverage of Test Example 4, which was the control beverage.

[0104] Also, regarding the degree of flavor harmony, it was evaluated in the same manner as in the sensory evaluation test of Test 2.

[0105] Table 17 shows the results of the sensory evaluation tests for the sample beverages of Test Examples 4, 56 to 59.

[0106]

Table 17

[0107] From the results in Table 17, it was shown that even when hexanal was at 5 ppb or 2000 ppb and geraniol was at 5 ppb or 2000 ppb, the animal odor was suppressed while the flavor harmony was maintained.

[0108] Test 9. [Effect of tannin concentration on animal odor] The effect of tannin concentration on animal odor was investigated by the following experiment.

[0109] (1. Preparation of black tea extract) Black tea leaves were put into boiling water at 90°C and extracted for 6 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 Composition Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuou Houki, July 2001, p. 252). After adding sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and hexanal to such black tea extracts so as to obtain the concentrations shown in Table 18, sodium bicarbonate (sodium hydrogen carbonate) was added so that the pH became 6.8, and then the container was filled and subjected to retort sterilization (heat and pressure sterilization) treatment to prepare the sample beverages of Test Examples 12, 60 to 63. For Test Examples 44 and 64 to 67, each sample beverage was prepared in the same manner except that geraniol was further added (Table 19). In addition, for Test Examples 28 and 68 to 70, each sample beverage was prepared in the same manner as in the method for preparing each sample beverage of Test Examples 12 and 60 to 63, except that geraniol was used instead of hexanal (Table 20). Note that the tannin concentrations in Tables 18 to 20 are the concentrations in the sample beverages.

[0110] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. Note that in Tables 18 to 20, the degree of suppression of "animal odor" in the sample beverages of Test Examples 12, 44, 28, and 60 to 70 was evaluated with a sample beverage containing neither hexanal nor geraniol as a comparative control in each sample beverage.

[0111] In addition, the degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test of Test 2.

[0112] The results of the sensory evaluation tests for the sample beverages of Test Examples 12 and 60 to 63 are shown in Table 18, the results of the sensory evaluation tests for the sample beverages of Test Examples 44 and 64 to 67 are shown in Table 19, and the results of the sensory evaluation tests for the sample beverages of Test Examples 28 and 68 to 70 are shown in Table 20.

[0113]

Table 18

[0114]

Table 19

[0115]

Table 20

[0116] From the results in Tables 18 to 20, when the tannin concentration was 1 mg / 100 mL, no suppression of animal odor was observed and no flavor harmony was achieved. On the other hand, when the tannin concentration was 10 mg / 100 mL or higher, it was shown that the animal odor was suppressed while the flavor harmony was maintained.

Industrial Applicability

[0117] According to the present invention, it is possible to provide a container-packed black tea beverage containing milk protein and suppressing animal odor generated from the milk protein in the sugar-free black tea beverage, and a method for producing the same.

Claims

Claim 1 A canned black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a saccharide concentration of less than 0.5 g / 100 mL, and further satisfying any one of the following conditions (a) to (c). (a) The hexanal concentration is 5 to 2000 ppb; (b) The geraniol concentration is 5 ppb or more; (c) The hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; Claim 2 The canned black tea beverage according to claim 1, containing one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, formulated milk powder, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate. Claim 3 The canned black tea beverage according to claim 1 or 2, wherein the ratio of the hexanal concentration (ppb) to the milk protein concentration (% by mass) is 4.2 to 6670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (% by mass) is 4.2 or more. Claim 4 A method for producing a canned black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a saccharide concentration of less than 0.5 g / 100 mL, characterized in that the canned black tea beverage is prepared to satisfy any one of the following conditions (a) to (c). (a) The hexanal concentration is 5 to 2000 ppb; (b) The geraniol concentration is 5 ppb or more; (c) The hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; Claim 5 The production method according to claim 4, wherein the canned black tea beverage contains one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, formulated milk powder, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate. Claim 6 The production method according to claim 4 or 5, wherein the ratio of the hexanal concentration (ppb) to the milk protein concentration (mass %) in the canned black tea beverage is 4.2 to 6,670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (mass %) is 4.2 or more.

7. A method for suppressing animal odor in a canned black tea beverage having a milk protein concentration of 0.3 mass % or more, a tannin concentration of 10 mg / 100 mL or more, and a saccharide concentration of less than 0.5 g / 100 mL, wherein the canned black tea beverage is further prepared so as to satisfy any one of the following conditions (a) to (c). (a) The hexanal concentration is 5 to 2,000 ppb; (b) The geraniol concentration is 5 ppb or more; (c) The hexanal concentration is 5 to 2,000 ppb and the geraniol concentration is 2 to 2,000 ppb;

8. The method according to claim 7, wherein the canned black tea beverage contains one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, prepared milk powder, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate.

9. The method according to claim 7 or 8, wherein the ratio of the hexanal concentration (ppb) to the milk protein concentration (mass %) in the canned black tea beverage is 4.2 to 6,670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (mass %) is 4.2 or more.

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