Packaged black tea beverage with reduced and / or suppressed deterioration odor and taste, and method for producing the same

Abstract

To provide a packaged black tea beverage having reduced and / or suppressed deterioration odor and taste caused by aging and / or light-induced deterioration of the black tea beverage, and also to provide a method for producing the same.SOLUTION: A method for producing a packaged black tea beverage having a tannin content of 10 mg / 100 mL or more, the packaged black tea beverage being prepared to meet at least one of the following conditions (a) and (b): (a) a content of isobutyl phenylacetate is 0.5 ppm or more; (b) a content of isoamyl phenylacetate is 0.5 ppm or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged black tea beverage and a method for producing the same, etc. More specifically, the present invention relates to a packaged black tea beverage in which deteriorated odors (oxidized odor, lactic rancid odor, etc.) (hereinafter referred to as "deteriorated odors") that occur when a black tea beverage deteriorates over time and / or when exposed to light are reduced and / or suppressed, and a method for producing the same, etc. [Background technology]

[0002] Tea beverages are a typical beverage that has long been popular as a leisure drink and a health drink due to their unique aroma and refreshing flavor created by bitterness and astringency. Tea beverages include those prepared from various types of tea, such as green tea, semi-fermented tea (oolong tea), and fermented tea (black tea), and in recent years have been distributed as packaged beverages in cans, plastic bottles, paper cartons, etc. Black tea beverages are one of the most popular tea beverages, due to their distinctive black tea aroma and bitter and astringent taste, and are one of the most popular beverages from the perspective of preference and health consciousness. Black tea beverages prepared in a variety of flavors and aromas are available as packaged black tea beverages filled in cans, plastic bottles, etc.

[0003] Furthermore, packaged black tea beverages have the problem of generating a photodegradation odor (metallic odor, plastic odor) when exposed to light during distribution or sale. In relation to this problem, for example, Patent Document 1 discloses a method for suppressing photodegradation of tea beverage components in a packaged tea beverage having a ratio of glyceroglycolipid content to tannin content per unit volume of 0.001 or more by adding caramel to the tea beverage.

[0004] On the other hand, isobutyl phenylacetate has the chemical formula C 12 H 16 It is a substance represented by O2 and is known to have a rose-like fragrance. Isoamyl phenylacetate has the chemical formula C 13 H 18 It is a substance represented by O2 and is known to have a rose-like fragrance.

[0005] On the other hand, it has not been previously known that in packaged black tea beverages having a tannin concentration of 10 mg / 100 mL or more, the "deteriorated odor" can be reduced and / or suppressed by further preparing the packaged black tea beverage to satisfy at least one of the following conditions (a) and (b): (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2017-74014 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a packaged black tea beverage in which the deteriorated odor and taste that occurs when the black tea beverage deteriorates over time and / or when exposed to light is reduced and / or suppressed, and a method for producing the same. [Means for solving the problem]

[0008] As a result of intensive research conducted by the inventors in order to solve the above-mentioned problems, they discovered that in a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, by preparing the packaged black tea beverage so that it further satisfies at least one of the following conditions (a) and (b), it is possible to reduce and / or suppress the aforementioned "deteriorated odor and taste" while maintaining the harmony of aroma and flavor of the packaged black tea beverage, and thus completed the present invention. (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more;

[0009] That is, the present invention provides the following inventions. (1) A packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, which further satisfies at least one of the following conditions (a) and (b): (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; (2) The packaged black tea beverage according to (1) above, further comprising a 5-methyl-2-phenyl-2-hexenal concentration of 0.5 ppm or more; (3) A method for producing a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, characterized in that the packaged black tea beverage is prepared so that the packaged black tea beverage further satisfies at least one of the following conditions (a) and (b): (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; (4) The manufacturing method according to (3) above, further comprising preparing a packaged black tea beverage so as to satisfy the following condition (c): (c) The concentration of 5-methyl-2-phenyl-2-hexenal is 0.5 ppm or more; (5) A method for reducing or suppressing the stale odor of a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, the method being characterized in that the packaged black tea beverage is prepared so that the packaged black tea beverage further satisfies at least one of the following conditions (a) and (b): (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; (6) The method according to (5) above, further comprising preparing a packaged black tea beverage so as to satisfy the following condition (c): (c) The concentration of 5-methyl-2-phenyl-2-hexenal is 0.5 ppm or more; [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a packaged black tea beverage in which the deteriorated odor and taste that occurs when the black tea beverage deteriorates over time and / or when exposed to light is reduced and / or suppressed, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention provides [1] A packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, which further satisfies at least one of the following conditions (a) and (b) (hereinafter also referred to as "the black tea beverage of the present invention"); (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; [2] A method for producing a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, characterized in that the packaged black tea beverage is prepared so that the packaged black tea beverage further satisfies at least one of the following conditions (a) and (b) (hereinafter also referred to as the "production method of the present invention"); (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; [3] A method for reducing and / or suppressing the stale odor and taste in a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, characterized in that the packaged black tea beverage is prepared so that the packaged black tea beverage further satisfies at least one of the following conditions (a) and (b) (hereinafter also referred to as the "reduction and / or suppression method of the present invention"); (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; etc. In this specification, ppm is 10-4 The percentages represent mass %.

[0012] (black tea beverage) In the present invention, the term "black tea beverage" refers to a beverage containing a black tea extract.

[0013] (black tea extract) As used herein, "black tea extract" refers to an extract obtained by subjecting black tea leaves to an extraction process. The term "black tea extract" as used herein also includes the extract from black tea leaves (black tea extract) itself, as well as processed products thereof (for example, black tea extracts 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 higher. Suitable examples of the tannin concentration include a lower limit of 20 mg / 100 mL or higher, and upper limits of 300 mg / 100 mL or lower, 200 mg / 100 mL or lower, and examples of the tannin concentration include 10 to 300 mg / 100 mL, 20 to 200 mg / 100 mL, etc. The tannin concentration in the beverage of the present invention can be measured using ferric tartrate absorptiometry (preferably the official method described in "Commentary on the Japanese Food Standard Analysis Manual, 5th Edition," edited by Japan Food Research Center (Japan Food Research Center, Chuohoki, July 2001, p. 252)).

[0014] The black tea leaves that can be used as a raw material for black tea extract are not particularly limited, and examples include tea produced by fermenting tea leaves obtained from the Chinese species (var. sinensis) of Camellia sinensis, the Assam species (var. assamica), or hybrids thereof. The tea season, shape of the tea leaves, place of origin, variety, grade, and fermentation conditions are also not particularly limited and can be determined appropriately by those skilled in the art. Furthermore, the conditions for extracting black tea leaves, such as the amount of tea leaves, amount of solvent, extraction temperature, and extraction time, are also not particularly limited, and the same conditions as those used for extracting regular black tea leaves can be used.

[0015] (Isobutyl phenylacetate) Among the black tea beverages of the present invention, an embodiment of the black tea beverage of the present invention that satisfies the above condition (a) contains phenylisobutyl acetate at a specific concentration, which can reduce and / or suppress the stale odor and taste in packaged black tea beverages with a tannin concentration of 10 mg / 100 mL or more. The concentration of phenylisobutyl acetate in the black tea beverage of the present invention in an embodiment that satisfies the above condition (a) is 0.5 ppm or more, and the lower limit, from the viewpoint of obtaining a greater effect of reducing and / or inhibiting the deterioration odor and taste, is preferably 1 ppm or more, 2 ppm or more, 3 ppm or more, 4 ppm or more, or 5 ppm or more, and the upper limit, from the viewpoint of preventing the flavor derived from phenylisobutyl acetate from becoming too strong, is preferably less than 50 ppm, less than 20 ppm, less than 10 ppm, 9 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, or 5 ppm or less. These lower and upper limits can be combined as desired.

[0016] The concentration of phenylisobutyl acetate in the black tea beverage of the present invention can be measured by a known GC-MS method, although in the present invention, a highly polar column (main column: DB-Wax 30 m × 0.25 mm × 0.25 μm; manufactured by Agilent Technologies) is preferably used as the column, solid-phase microextraction (SPME) is preferably used as the extraction method (fiber: StableFlex DVB / Carboxen / PDMS; manufactured by GERSTEL), and a high-resolution mass spectrometer (GC: Agilent 8890 GC System and MS: Agilent 5977B GC / MSD; both manufactured by Agilent Technologies) is preferably used as the detector.

[0017] The phenylisobutyl acetate used in the embodiment of the present invention that satisfies the above condition (a) is not particularly limited, and may be a refined product or a crude product. For example, it may be a natural product containing phenylisobutyl acetate or a processed product thereof (such as a plant extract, essential oil, plant fermentation product, or concentrate thereof). More specific examples include flavorings containing phenylisobutyl acetate, as well as extracts. A preferred example is the use of a flavoring containing phenylisobutyl acetate, since only a small amount is required as a raw material to be added to a black tea beverage.

[0018] (Isoamyl phenylacetate) Among the black tea beverages of the present invention, those that satisfy the above condition (b) contain isoamyl phenylacetate, which can reduce and / or suppress the stale odor and taste in packaged black tea beverages with a tannin concentration of 10 mg / 100 mL or more. The concentration of isoamyl phenylacetate in the black tea beverage of the present invention in an embodiment that satisfies the above condition (b) is, for example, 0.5 ppm or more, and the lower limit, from the viewpoint of obtaining a greater effect of reducing and / or inhibiting the deteriorated odor and taste, is preferably 1 ppm or more, 2 ppm or more, 3 ppm or more, 4 ppm or more, or 5 ppm or more, and the upper limit, from the viewpoint of preventing the flavor derived from isoamyl phenylacetate from becoming too strong, is preferably less than 50 ppm, less than 20 ppm, less than 10 ppm, 9 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, or 5 ppm or less. These lower and upper limits can be combined as desired.

[0019] The concentration of isoamyl phenylacetate in the black tea beverage of the present invention can be measured by a known GC-MS method, although in the present invention, a highly polar column (main column: DB-Wax 30 m × 0.25 mm × 0.25 μm; manufactured by Agilent Technologies) is preferably used as the column, solid-phase microextraction (SPME) is preferably used as the extraction method (fiber: StableFlex DVB / Carboxen / PDMS; manufactured by GERSTEL), and a high-resolution mass spectrometer (GC: Agilent 8890 GC System and MS: Agilent 5977B GC / MSD; both manufactured by Agilent Technologies) is preferably used as the detector.

[0020] The isoamyl phenylacetate used in the embodiment of the present invention that satisfies the above condition (b) is not particularly limited, and may be a refined product or a crude product. For example, it may be a natural product containing isoamyl phenylacetate or a processed product thereof (such as a plant extract, essential oil, plant fermentation product, or concentrate thereof). More specific examples include flavorings containing isoamyl phenylacetate, as well as extracts. A preferred example is the use of a flavoring containing isoamyl phenylacetate, since only a small amount can be added as a raw material to a black tea beverage.

[0021] (5-methyl-2-phenyl-2-hexenal) In addition to satisfying either or both of the following conditions (a) and (b), the black tea beverage of the present invention does not have to satisfy the following condition (c), but from the viewpoint of obtaining the effect of reducing and / or suppressing the deterioration odor and taste while more suitably maintaining the harmony of aroma and flavor, it is preferable that it further satisfy condition (c), and it is even more preferable that it satisfy all of conditions (a), (b), and (c). (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; (c) The concentration of 5-methyl-2-phenyl-2-hexenal is 0.5 ppm or more;

[0022] The concentration of 5-methyl-2-phenyl-2-hexenal in the black tea beverage of the present invention in an embodiment that satisfies the above condition (c) is, for example, 0.5 ppm or more, and the lower limit, from the viewpoint of obtaining a reduction and / or suppression effect against deteriorated odors while more suitably maintaining the harmony of flavor and aroma, is preferably 1 ppm or more, 2 ppm or more, 3 ppm or more, 4 ppm or more, 5 ppm or more, 7 ppm or more, 10 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, or 50 ppm or more, and the upper limit, from the viewpoint of preventing the flavor derived from 5-methyl-2-phenyl-2-hexenal from becoming too strong, is preferably less than 100 ppm, 90 ppm or less, 80 ppm or less, 70 ppm or less, 60 ppm or less, or 50 ppm or less. These lower and upper limits can be combined as desired.

[0023] The concentration of 5-methyl-2-phenyl-2-hexenal in the black tea beverage of the present invention can be measured by a known GC-MS method, although in the present invention, a highly polar column (main column: DB-Wax 30 m × 0.25 mm × 0.25 μm; manufactured by Agilent Technologies) is preferably used as the column, solid-phase microextraction (SPME) is preferably used as the extraction method (fiber: StableFlex DVB / Carboxen / PDMS; manufactured by GERSTEL), and a high-resolution mass spectrometer (GC: Agilent 8890 GC System and MS: Agilent 5977B GC / MSD; both manufactured by Agilent Technologies) is preferably used as the detector.

[0024] (optional ingredient) The black tea beverage of the present invention may or may not contain one or more of, for example, acidulants, colorants, sweeteners, milk components, antioxidants (such as vitamin C), preservatives, thickening stabilizers, emulsifiers, vegetable oils and fats, and pH adjusters (such as baking soda).

[0025] Examples of the above-mentioned "sweetener" include crystalline sugars such as monosaccharides such as fructose, glucose, tagatose, and arabinose, disaccharides such as lactose, trehalose, maltose, and sucrose, and the monosaccharides and disaccharides in powdered starch syrup; oligosaccharides such as maltooligosaccharides and galactooligosaccharides; amorphous sugars such as starch syrup and isomerized liquid sugar (e.g., high-fructose glucose liquid sugar); sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol; and high-intensity sweeteners such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfame K. From the viewpoint of natural sweetness, sugars (crystalline sugars and non-crystalline sugars) are preferred, and from the viewpoint of low calorie content, sugar alcohols and high-intensity sweeteners are preferred. When a sweetener is used, the concentration of the sweetener in the beverage of the present invention is not particularly limited. When the sweetener is a sugar, the concentration may be, for example, 0.05 to 20% by mass, 1 to 19% by mass, 2 to 15% by mass, or 5 to 13% by mass. Note that, in this specification, sugars also include lactose contained in milk when milk is blended, and the sugar concentration in this specification also takes into account such lactose. Furthermore, when the sweetener is a sugar alcohol or a high-intensity sweetener, the concentration may be, for example, 0.05 to 20% by mass, 1 to 19% by mass, 2 to 15% by mass, or 5 to 13% by mass in terms of sweetness in terms of sucrose. Furthermore, the sweetness level in this specification may be a sweetness level that takes into account the sugar alcohol and / or high-intensity sweetener, or may also be a sweetness level that takes into account the sugars.

[0026] (milk ingredient) As used herein, "dairy components" refers to milk fat and / or non-fat milk solids. Specific examples of milk components and compositions containing a milk component include one or more selected from the group consisting of cow's milk, buffalo milk, sheep's milk, goat's milk, horse's milk, concentrated milk, skim milk, concentrated skim milk, skim milk powder, partially skimmed milk powder, whole milk powder, fermented milk, cream, cheese, butter, buttermilk, condensed milk, lactose, milk protein concentrate, and whey protein concentrate. The black tea beverage of the present invention may or may not contain a milk component, and preferably contains a milk component, from the viewpoint of preventing a stronger deterioration odor or taste that occurs over time and / or upon exposure to light, thereby enhancing the significance of the present invention. When the black tea beverage of the present invention contains milk components, the total content of proteins and / or lipids derived from the milk ingredients in the black tea beverage is not particularly limited, but examples of lower limits include 0.03g / 100mL or more, 0.06g / 100mL or more, 0.12g / 100mL or more, 0.18g / 100mL or more, 0.24g / 100mL or more, 0.30g / 100mL or more, 0.36g / 100mL or more, 0.42g / 100mL or more, 0.48g / 100mL or more, 0.54g / 100mL or more, and 0.60g / 100mL or more, and upper limits include 3g / 100mL or less, 2.4g / 100mL or less, 1.8g / 100mL or less, or 1.2g / 100mL or less. These lower and upper limits can be combined in any desired manner. The protein content in this specification refers to a value calculated by the protein combustion method, nitrogen quantitative conversion method, or Kjeldahl method, among the methods for analyzing nutritional components, etc., based on the Food Labeling Act of Japan. The lipid content in this specification refers to a value calculated by the Gerber method, among the methods for analyzing nutritional components, etc., based on the Food Labeling Act of Japan. The protein and lipid content ratios are not particularly limited.

[0027] (Black tea beverage of the present invention) The black tea beverage of the present invention is a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, and other than satisfying at least one of the following conditions (a) and (b), there is no particular difference between the manufacturing raw materials used, the manufacturing method and the manufacturing conditions and those of a conventional packaged black tea beverage. (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more; The timing of addition of "isobutyl phenylacetate" and / or "isoamyl phenylacetate" may be either before or after heat sterilization, but is preferably before heat sterilization. The heat sterilization method and conditions may be the same as those normally used for beverages such as packaged beverages.

[0028] The beverage of the present invention is a packaged beverage. Examples of such containers include plastic bottles such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; glass bottles; cans; and paper containers.

[0029] (Production method of the present invention) The manufacturing method of the present invention is not particularly limited as long as it is a manufacturing method for a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, characterized in that the packaged black tea beverage is prepared so that it further satisfies at least one of the following conditions (a) and (b): (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more;

[0030] The black tea beverage of the present invention is a method for producing a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, and can be produced by a general method for producing packaged black tea beverages, except that the packaged black tea beverage is prepared so that it further satisfies at least one of the above conditions (a) and (b). General methods for producing packaged black tea beverages are known, and the black tea beverage can be produced, for example, by preparing a black tea extract and then going through a blending step, a filling step and a heat sterilization step. In producing the black tea beverage of the present invention, the above-mentioned optional ingredients may be added, and the timing of adding these optional ingredients is not particularly limited.

[0031] In the present invention, the method of "preparing a packaged black tea beverage so that the concentration of isobutyl phenylacetate is 0.5 ppm or more" includes a method in which isobutyl phenylacetate or a composition containing isobutyl phenylacetate is added to the black tea beverage at any stage of the production process so that the concentration of isobutyl phenylacetate in the black tea beverage of the present invention is 0.5 ppm or more, for example, a method in which isobutyl phenylacetate or a composition containing isobutyl phenylacetate is added to a black tea extract.

[0032] In the present invention, the method of "preparing a packaged black tea beverage so that the concentration of isoamyl phenylacetate is 0.5 ppm or more" includes a method in which isoamyl phenylacetate or a composition containing isoamyl phenylacetate is added to the black tea beverage at any stage of the production process so that the concentration of isoamyl phenylacetate in the black tea beverage of the present invention is 0.5 ppm or more, and for example, a method in which isoamyl phenylacetate or a composition containing isoamyl phenylacetate is added to a black tea extract.

[0033] Furthermore, when producing a beverage that further satisfies the above condition (c) (5-methyl-2-phenyl-2-hexenal concentration of 0.5 ppm or more), the packaged black tea beverage can be prepared so that the 5-methyl-2-phenyl-2-hexenal concentration is 0.5 ppm or more. Examples of methods for "preparing so that the 5-methyl-2-phenyl-2-hexenal concentration is 5 ppm or more" include a method in which 5-methyl-2-phenyl-2-hexenal or a 5-methyl-2-phenyl-2-hexenal-containing composition is added to the black tea beverage at any stage of the production process so that the 5-methyl-2-phenyl-2-hexenal concentration in the black tea beverage of the present invention is 0.5 ppm or more, for example, a method in which 5-methyl-2-phenyl-2-hexenal or a 5-methyl-2-phenyl-2-hexenal-containing composition is added to the black tea extract.

[0034] In the production method of the present invention, optional ingredients may be further added, for example, one or more of acidulants, colorants, sweeteners, milk components, antioxidants (vitamin C, etc.), preservatives, thickening stabilizers, emulsifiers, vegetable oils and fats, and pH adjusters (such as baking soda). Furthermore, in the production method of the present invention, the order in which the ingredients are added is not particularly limited, as long as the beverage of the present invention can be produced. After preparing a liquid containing the ingredients, the liquid is filled into a container and sealed, whereby the beverage of the present invention can be obtained.

[0035] (heat sterilization) The production method of the present invention preferably includes a step of heat sterilizing the black tea beverage. As a method of heat sterilization, any heat sterilization method normally used for packaged black tea beverages can be used without any particular restrictions. For example, in cases where heat sterilization can be performed after filling, such as in metal cans, sterilization treatment can be carried out under sterilization conditions stipulated in the Food Sanitation Act. Furthermore, for containers that cannot be sterilized by retort, such as PET bottles and paper containers, a method can be used in which the beverage is subjected to high-temperature short-time sterilization (UHT sterilization) under sterilization conditions equivalent to those described above, for example using a plate-type heat exchanger, before filling, followed by cooling to a certain temperature and filling into a sterilized container.

[0036] (Reduction and / or Suppression Method of the Present Invention) The reduction and / or suppression method of the present invention is not particularly limited as long as it is a method for reducing and / or suppressing the deteriorated odor and taste in a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, characterized in that the packaged black tea beverage is prepared so that the packaged black tea beverage further satisfies at least one of the following conditions (a) and (b). (a) The concentration of phenylisobutyl acetate is 0.5 ppm or more; (b) The concentration of isoamyl phenylacetate is 0.5 ppm or more;

[0037] As a method for preparing a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more so that it further satisfies at least one of the above conditions (a) and (b), or so that it further satisfies the above condition (c), methods similar to those described above in (Production method of the present invention) can be used.

[0038] (Packaged black tea beverage with reduced and / or suppressed stale odor) The packaged black tea beverage of the present invention is a packaged black tea beverage in which a "deterioration odor" is reduced and / or suppressed. Such a "deterioration odor" is a deterioration odor that occurs when a black tea beverage deteriorates over time and / or due to exposure to light, and more specifically includes an oxidized odor, a lactic rancid odor, etc.

[0039] As used herein, "suppressing" a stagnant odor means reducing the occurrence of a stagnant odor that occurs when a black tea beverage deteriorates over time and / or due to exposure to light, and "reducing" a stagnant odor means reducing the occurrence of a stagnant odor that occurs when a black tea beverage deteriorates over time and / or due to exposure to light, or reducing the stagnant odor after it has occurred. As used herein, packaged black tea beverages with "reduced and / or suppressed stagnant odors" include beverages in which the stagnant odor has been reduced and / or suppressed compared to a beverage containing 0.05 ppm or less of isobutyl phenylacetate and 0.05 ppm or less of isoamyl phenylacetate (hereinafter also referred to as a "control beverage"). Whether a black tea beverage has a stagnant odor or odor reduced and / or suppressed can be determined, for example, by using the stagnant odor or odor of the control beverage as the standard and using the average evaluation of multiple panelists.

[0040] (Packaged black tea drink with a harmonious flavor) The beverage of the present invention is preferably a packaged black tea beverage in which the aroma and flavor of a packaged black tea beverage are harmonious. In the present invention, "the aroma and flavor of a packaged black tea beverage" refers to the flavor of black tea in a packaged black tea beverage, and "the aroma and flavor are harmonious" means that such aroma and flavor are maintained. Whether such aroma is maintained in a certain black tea beverage can be easily and clearly determined by a panel, and preferably the average of the evaluations of multiple panels can be used as the degree of flavor and flavor harmony. Note that packaged black tea beverages that do not maintain the "aroma and flavor of a packaged black tea beverage" include packaged black tea beverages in which the off-flavor derived from one of the ingredients is so excessive that the aroma and flavor of the black tea beverage is not harmonious.

[0041] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0042] Test 1. [Effect of adding phenylisobutyl acetate during preparation of black tea beverage] The following test was conducted to investigate the effect that adding phenylisobutyl acetate during the preparation of black tea beverages has on the deteriorated odor and taste that occurs when the beverage deteriorates over time and due to exposure to light.

[0043] (Preparation of sample beverages) Black tea leaves were placed in 90°C water and extracted for 5 minutes, followed by solid-liquid separation to produce a black tea extract. Each ingredient was added to this black tea extract at the concentration shown in Table 1 to obtain a black tea base beverage. The tannin content of this base beverage was measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Standard Food Composition Analysis Manual, 5th Edition," edited by the Japan Food Research Center (Japan Food Research Center, Chuohoki, July 2001, p. 252), and was found to be 60 mg / 100 mL. Phenylisobutyl acetate was added to each of these base beverages at the concentrations shown in Table 3, and the beverages were filled into transparent containers and retorted (heat-pressure sterilization) to prepare the sample beverages of Test Examples 1 to 5 (Table 1).

[0044] [Table 1]

[0045] (Sensory evaluation of aged odor and taste) Each sample beverage prepared was stored for one week under accelerated conditions of 60°C and 3,000 lux (lx) light exposure to obtain an accelerated test sample beverage. Each accelerated test sample beverage was subjected to a sensory evaluation of stale odors (oxidized odor, lactic rancid odor, etc.). The sensory evaluation was performed by comparing the sample beverage with the accelerated test sample beverage (control beverage) of Test Example 1 to more accurately assess the level of stale odors. The sensory evaluation of stale odors was performed by four to five trained panelists using the evaluation criteria shown in Table 2 below. The differences between scores of 1 and 2, 2 and 3, 3 and 4, and 4 and 5 were considered to be approximately the same. For each accelerated test sample beverage, the average score of the four to five trained panelists was calculated, and the average score, rounded to one decimal place, was used as the evaluation result for that sample beverage. All standard deviations were less than 0.5.

[0046] [Table 2]

[0047] (Sensory evaluation of flavor harmony) Each accelerated test sample beverage was evaluated for its degree of flavor harmony as a black tea beverage. Sensory evaluation of flavor harmony was performed by 4-5 trained panelists using the following 4-point rating scale. ◎: The flavor and aroma of a black tea beverage are more fully maintained; 〇: The flavor and aroma of a black tea beverage are well-maintained; △: The flavor harmony of a black tea beverage is maintained (within the acceptable range for a black tea beverage product); ×: The flavor harmony of a black tea beverage is not maintained (flavor disharmony); The evaluation result of the sample beverage given by the largest number of panelists was adopted as the evaluation result for that sample beverage.

[0048] Table 3 shows the results of the sensory evaluation of the deteriorated odor and flavor harmony for the accelerated test sample beverages of Test Examples 1 to 5.

[0049] [Table 3]

[0050] As can be seen from the results in Table 3, adding phenylisobutyl acetate at a concentration of, for example, 1 ppm or more during the preparation of black tea beverages has been shown to have an effect of suppressing the deteriorated odor and taste that occurs when black tea beverages deteriorate over time and when exposed to light. It was also shown that this effect increases depending on the concentration of phenylisobutyl acetate added. On the other hand, as the concentration of phenylisobutyl acetate increases, there was a tendency for the degree of flavor harmony of the black tea beverage to decrease slightly due to the flavor of the phenylisobutyl acetate itself.

[0051] Test 2. [Effect of adding isoamyl phenylacetate during preparation of black tea beverage] The following test was conducted to investigate the effect of adding isoamyl phenylacetate when preparing black tea beverages on the deteriorated odor and taste that occurs when the beverage deteriorates over time and due to exposure to light.

[0052] (Preparation of sample beverages) Isoamyl phenylacetate was added to the same base beverage as in Test 1 above at the concentrations shown in Table 5, filled into transparent containers, and retort sterilized (heat-pressure sterilization) to prepare sample beverages for Test Examples 6 to 10 (Table 4).

[0053] [Table 4]

[0054] (Sensory evaluation of aged odor and flavor harmony) Each sample beverage prepared was stored for one week under accelerated conditions of 60°C and 3000 lux (lx) light exposure to obtain each accelerated test sample beverage. Each accelerated test sample beverage was subjected to a sensory evaluation of the deterioration odor and flavor harmony using the same method as in Test 1 above. The results are shown in Table 5.

[0055] [Table 5]

[0056] As can be seen from the results in Table 5, adding isoamyl phenylacetate at a concentration of, for example, 1 ppm or more during the preparation of black tea beverages has been shown to have an effect of suppressing the deteriorated odor and taste that occurs when black tea beverages deteriorate over time or when exposed to light. It was also shown that this effect increases depending on the concentration of isoamyl phenylacetate added. On the other hand, as the concentration of isoamyl phenylacetate increases, there was a tendency for the degree of flavor harmony of the black tea beverage to decrease slightly due to the flavor of the isoamyl phenylacetate itself.

[0057] Test 3. [Effects of adding phenylisobutyl acetate to black tea beverages] The following test was conducted to investigate the effect of adding isobutyl phenylacetate to black tea beverages that had developed a stale odor due to deterioration over time and exposure to light.

[0058] (Preparation of sample beverages) The same base beverage as in Test 1 above was filled into a transparent container, retort sterilized (heat-pressure sterilization), and then stored for one week under accelerated conditions of 60°C and 3000 lux (lx) of light irradiation to obtain an accelerated test base beverage. Phenylisobutyl acetate was added to this accelerated test base beverage at the concentrations shown in Table 7 to prepare accelerated test sample beverages for Test Examples 11 to 14 (Table 6).

[0059] [Table 6]

[0060] (Sensory evaluation of aged odor and flavor harmony) For each of the accelerated test sample beverages, sensory evaluation of the deteriorated odor and flavor harmony was performed using the same method as in Test 1. The results are shown in Table 7.

[0061] [Table 7]

[0062] As can be seen from the results in Table 7, adding phenylisobutyl acetate at a concentration of, for example, 0.5 ppm or more to black tea beverages that have developed a stale odor due to deterioration over time or exposure to light can reduce the stale odor while maintaining the harmony of the flavor. Furthermore, it was shown that this effect increases depending on the concentration of phenylisobutyl acetate added.

[0063] Test 4. [Effects of adding isoamyl phenylacetate to black tea beverages] The following test was conducted to investigate the effect of adding isoamyl phenylacetate to black tea beverages that had developed a stale odor due to deterioration over time and exposure to light.

[0064] (Preparation of sample beverages) The same base beverage as in Test 1 above was filled into a transparent container, retort sterilized (heat-pressure sterilization), and then stored for one week under accelerated conditions of 60°C and 3000 lux (lx) light irradiation to obtain an accelerated test base beverage. Isoamyl phenylacetate was added to this accelerated test base beverage at the concentrations shown in Table 9 to prepare accelerated test sample beverages for Test Examples 15 to 18 (Table 8).

[0065] [Table 8]

[0066] (Sensory evaluation of aged odor and flavor harmony) For each of the accelerated test sample beverages, a sensory evaluation of the deteriorated odor and flavor harmony was performed using the same method as in Test 1. The results are shown in Table 9.

[0067] [Table 9]

[0068] As can be seen from the results in Table 9, adding isoamyl phenylacetate at a concentration of, for example, 0.5 ppm or more to black tea beverages that have developed a stale odor due to deterioration over time or exposure to light can reduce the stale odor while maintaining the harmony of the flavor. Furthermore, it was shown that this effect increases depending on the concentration of isoamyl phenylacetate added.

[0069] Test 5. [Effects of combining two or more ingredients] The following tests were conducted to investigate the effect that the inclusion of both isobutyl phenylacetate and isoamyl phenylacetate in black tea beverages has on the deteriorated odor and taste that arises when the beverages are degraded over time and exposed to light. We also investigated the effect that the inclusion of 5-methyl-2-phenyl-2-hexenal, in addition to isobutyl phenylacetate and isoamyl phenylacetate, in black tea beverages has on the deteriorated odor and taste that arises when the beverages are degraded over time and exposed to light.

[0070] (Preparation of sample beverages) Isobutyl phenylacetate, isoamyl phenylacetate, and 5-methyl-2-phenyl-2-hexenal were added to the same base beverage as in Test 1 above, at the concentrations shown in Table 11, and the mixture was filled into a transparent container and retort sterilized (heat-pressure sterilization) to prepare sample beverages for Test Examples 19 to 24 (Table 10).

[0071] [Table 10]

[0072] (Sensory evaluation of aged odor and flavor harmony) Each sample beverage prepared was stored for one week under accelerated conditions of 60°C and 3000 lux (lx) light exposure to obtain each accelerated test sample beverage. Each accelerated test sample beverage was subjected to a sensory evaluation of the deterioration odor and flavor harmony using the same method as in Test 1 above. The results are shown in Table 11.

[0073] [Table 11]

[0074] As can be seen from Table 11, when phenyl isobutyl acetate and phenyl isoamyl acetate were used in combination (Test Example 22), the inhibitory effect on the deterioration odor was similar compared to when phenyl isobutyl acetate was used alone (Test Example 20) or when phenyl isoamyl acetate was used alone (Test Example 21), but the degree of flavor harmony was more favorable. Also, when phenyl isobutyl acetate and phenyl isoamyl acetate were used in combination with 5-methyl-2-phenyl-2-hexenal (Test Examples 23 and 24), it was shown that the deterioration odor could be suppressed while maintaining a more favorable degree of flavor harmony. [Industrial Applicability]

[0075] According to the present invention, it is possible to provide a packaged black tea beverage in which the deteriorated odor and taste that occurs when the black tea beverage deteriorates over time and / or when exposed to light is reduced and / or suppressed, and a method for producing the same.

Claims

1. A packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, said packaged black tea beverage further satisfying at least one of the following conditions (a) and (b): (a) the concentration of phenyl isobutyl acetate is 0.5 ppm or more; (b) the content concentration of isoamyl phenylacetate is 0.5 ppm or more;

2. 2. The packaged black tea beverage according to claim 1, further comprising a 5-methyl-2-phenyl-2-hexenal concentration of 0.5 ppm or more.

3. A method for producing a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, characterized in that the packaged black tea beverage is prepared so that it further satisfies at least one of the following conditions (a) and (b): (a) the concentration of phenyl isobutyl acetate is 0.5 ppm or more; (b) the content concentration of isoamyl phenylacetate is 0.5 ppm or more;

4. The manufacturing method according to claim 3, further comprising preparing the packaged black tea beverage so as to satisfy the following condition (c): (c) the concentration of 5-methyl-2-phenyl-2-hexenal is 0.5 ppm or more;

5. A method for reducing or suppressing the stale odor of a packaged black tea beverage having a tannin concentration of 10 mg / 100 mL or more, characterized in that the packaged black tea beverage is prepared so that it further satisfies at least one of the following conditions (a) and (b): (a) the concentration of phenyl isobutyl acetate is 0.5 ppm or more; (b) the content concentration of isoamyl phenylacetate is 0.5 ppm or more;

6. The method according to claim 5, further comprising preparing a packaged black tea beverage so as to satisfy the following condition (c): (c) the concentration of 5-methyl-2-phenyl-2-hexenal is 0.5 ppm or more;

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