Tea beverage having both tea-like taste and fruity aroma, and method for producing same

Abstract

An object of the present invention is to provide a tea beverage having both a tea-like taste and a fruity aroma while containing tannin and catechin at low concentrations, a method for producing the same, and the like.SOLUTION: A tea beverage having a tannin concentration of 330mg / L or less, a caffeine concentration of 80mg / L or less, and a fruity aroma, wherein the tea beverage satisfies at least one of the following conditions (i) and (ii): (i) a roseoxide concentration of 0.0001 to 5ppm; and (ii) a citronellol concentration of 0.0001 to 10ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a tea beverage and a method for producing the same. More specifically, the present invention relates to a tea beverage that combines a tea-like taste with a fruity aroma and a method for producing the same. [Background technology]

[0002] Tea beverages are a typical beverage that has long been popular as a leisure drink and a health beverage due to their unique aroma and refreshing bitter and astringent flavor. Tea beverages include those prepared from various types of tea, such as green tea, semi-fermented tea (oolong tea), and fermented tea (black tea). In recent years, they have been distributed as packaged beverages in cans, plastic bottles, paper cartons, and other containers. Black tea beverages are one of the most popular tea beverages, due to their distinctive black tea aroma and bitter and astringent taste, making them particularly popular from the perspective of preference and health consciousness. Black tea beverages prepared in a variety of flavors are offered as packaged black tea beverages filled in cans, plastic bottles, and other containers. Increasing the tannin content of tea beverages increases the bitter and astringent flavor that forms the base of the flavor, improving the drinkability, but also strengthening the lingering bitter and astringent flavor, making them difficult to drink. On the other hand, lowering the tannin content of a tea beverage reduces the bitter and astringent taste that forms the base of the flavor, making the beverage less satisfying to drink, but also making the beverage refreshing and easy to drink.

[0003] By the way, rose oxide has the chemical formula C 10 H 18 Citronellol is an organic compound represented by the chemical formula C 10 H 20 These compounds are organic compounds represented by the formula O. Both compounds are known to be contained in roses and to have a rose-like fragrance. For example, Patent Document 1 describes that rose oxide can be used as an agent for masking the odor of deteriorated oils and fats, and Patent Document 2 describes that citronellol can mask the grain odor and acetic acid odor in beverages containing vinegar.

[0004] However, it has not been known until now that in a tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, by preparing the beverage so as to satisfy at least one of the following conditions (i) and (ii), it is possible to achieve both a tea-like taste and a fruity aroma even with low tannin and caffeine concentrations. (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-156473 [Patent Document 2] Japanese Patent Application Publication No. 2022-154497 Summary of the Invention [Problem to be solved by the invention]

[0006] The inventors prepared tea beverages with a relatively low tannin content and a refreshing, easy-to-drink taste and investigated their flavor. They discovered for the first time a new problem: if the tannin content of a tea beverage is 330 mg / L or less and the caffeine content is 80 mg / L or less, and the tea beverage has a fruity aroma, the fruity aroma significantly weakens the tea-like taste.

[0007] An object of the present invention is to provide a tea beverage that has a low concentration of both tannins and catechins but that combines a tea-like taste with a fruity aroma, and a method for producing the same. [Means for solving the problem]

[0008] As mentioned above, the inventors have discovered for the first time a new problem: when a tea beverage has a tannin concentration of 330 mg / L or less and a caffeine concentration of 80 mg / L or less, and the tea beverage has a fruity aroma, the fruity aroma weakens the tea-like taste.

[0009] As a result of intensive research to solve the above-mentioned problems, the inventors have found that in producing a tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, it is possible to achieve both a tea-like taste and a fruity aroma by preparing the tea beverage so that (i) the rose oxide concentration is 0.0001 to 5 ppm, and / or (ii) the citronellol concentration is 0.0001 to 10 ppm, and have thereby completed the present invention.

[0010] That is, the present invention provides the following inventions. [1] A tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, At least one of the following conditions (i) and (ii) is met: (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. the tea beverage; [2] The tea beverage according to [1] above, which further satisfies at least one of the following conditions (A) and (B): (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm. [3] The tea beverage according to [1] or [2] above, which satisfies both conditions (i) and (ii); [4] The tea beverage according to any one of [1] to [3] above, which has a Brix of 0.5% or less; [5] The tea beverage according to any one of [1] to [4] above, which is a black tea beverage; [6] The tea beverage according to any one of [1] to [4] above, which is a green tea beverage or an oolong tea beverage; [7] The tea beverage according to any one of [1] to [6] above, which is a packaged tea beverage. [8] A method for producing a tea drink having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, The method includes preparing the tea drink so that the tea drink satisfies at least one of the following conditions (i) and (ii): (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. the manufacturing method; [9] The manufacturing method according to the above item [8], wherein preparing the tea drink so that the tea drink satisfies at least one of the conditions (i) and (ii) is preparing the tea drink so that the tea drink satisfies at least one of the conditions (i) and (ii) and further satisfies at least one of the conditions (A) and (B) below; (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm.

[10] A method for achieving both a tea-like taste and a fruity aroma in a tea beverage having a tannin concentration of 330 mg / L or less and a caffeine concentration of 80 mg / L or less, The method includes preparing the tea drink so that the tea drink satisfies at least one of the following conditions (i) and (ii): (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. the method;

[11] The method according to

[10] above, wherein preparing the tea beverage so that the tea beverage satisfies at least one of the conditions (i) and (ii) means preparing the tea beverage so that the tea beverage satisfies at least one of the conditions (i) and (ii) and further satisfies at least one of the conditions (A) and (B) below. (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a tea beverage that has a low concentration of both tannins and catechins but that combines a tea-like taste with a fruity aroma, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention provides [1] A tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, At least one of the following conditions (i) and (ii) is met: (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. The tea beverage (hereinafter also referred to as "the beverage of the present invention"); [2] A method for producing a tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, The method includes preparing the tea drink so that the tea drink satisfies at least one of the following conditions (i) and (ii): (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. The manufacturing method (hereinafter also referred to as "the manufacturing method of the present invention"); [3] A method for achieving both a tea-like taste and a fruity aroma in a tea beverage having a tannin concentration of 330 mg / L or less and a caffeine concentration of 80 mg / L or less, The method includes preparing the tea drink so that the tea drink satisfies at least one of the following conditions (i) and (ii): (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. The method (hereinafter also referred to as the "method of achieving compatibility between flavor and aroma of the present invention"); This includes embodiments such as: In this specification, "ppm" represents mass per unit mass.

[0013] (tea drink) The beverage of the present invention is a tea beverage. The "tea beverage" in the present invention is not particularly limited, but examples thereof include unfermented tea (e.g., green tea) beverages, fermented tea (e.g., black tea) beverages, semi-fermented tea (e.g., oolong tea) beverages, and blended tea beverages of some or all of these, of which green tea beverages, oolong tea beverages, and black tea beverages are preferred, and green tea beverages and black tea beverages are more preferred, with black tea beverages being even more preferred.

[0014] Tea beverages contain tea extracts. In the present invention, "tea extract" refers to an extract obtained by subjecting tea leaves (including ground tea leaves such as matcha) to an extraction process. The tea extract may be a liquid or a solid such as a powder. The tea extract used in the present invention includes an extract from tea leaves (tea leaf extract) itself, processed products thereof (e.g., concentrated liquid extract, powder extract), or diluted solutions thereof. There is no particular limitation on the tea extract raw material used in the production of tea beverages (preferably a green tea extract raw material, a black tea extract raw material, and / or an oolong tea extract raw material), and any suitable tea extract may be selected. In the present specification, "tea extract" includes unfermented tea extracts (e.g., green tea extracts), fermented tea extracts (e.g., black tea extracts), and semi-fermented tea extracts (e.g., oolong tea extracts). Of these, green tea extracts, black tea extracts, and oolong tea extracts are preferred, with green tea extracts and black tea extracts being more preferred, and black tea extracts being even more preferred. In the present invention, the extraction treatment is sufficient as long as the tea components are dissolved in the extraction solvent, and includes, for example, treatment of dissolving ground tea leaves such as matcha.

[0015] The tea leaves used to prepare the tea extract may be those belonging to the tea plant Camellia sinensis, an evergreen tree of the Theaceae family. The tea leaves used to produce the tea beverage of the present invention are not particularly limited as long as they achieve the effects of the present invention. These include unfermented tea leaves, such as green tea, sencha, gyokuro, matcha, kamairicha, fukamushicha, bancha, and hojicha, as well as semi-fermented tea leaves, such as oolong tea, and fermented tea leaves, such as black tea. Green tea leaves and black tea leaves are preferred as the tea leaves used in the present invention, with black tea leaves being more preferred. Furthermore, the tea season, shape, origin, variety, grade, and whether or not fermentation is performed and the conditions can be determined appropriately by those skilled in the art. Multiple types of raw materials and tea leaves may also be used in the present invention.

[0016] The conditions for extracting tea leaves, such as the amount of tea leaves, the amount of solvent, the extraction temperature, and the extraction time, are not particularly limited, and the conditions for extracting tea leaves can be used. Here, the extraction solvent used in solvent extraction is preferably water (e.g., hard water, soft water, ion-exchanged water, and natural water). The amount of extraction solvent can be appropriately selected by those skilled in the art and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 100 times the amount (by mass) of the tea leaves. The extraction temperature and extraction time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, the temperature and extraction time can be 10 to 120°C and 1 minute to 12 hours. One example of an extraction process is a method in which tea leaves are immersed and stirred in water at 0 to 90°C for 1 minute to 24 hours, and then the tea leaves are filtered or centrifuged. Here, the conditions for extraction, such as the temperature and time, are not particularly limited and can be freely selected and set by those skilled in the art depending on the type and amount of tea leaves.

[0017] In preparing the tea extract, a concentrate or purified product of tea extract such as tea extract or tea powder may be used, and examples of commercially available products that can be used include Polyphenon (manufactured by Mitsui Norin Co., Ltd.), Sunphenon (manufactured by Taiyo Kagaku Co., Ltd.), and Theafuran (manufactured by Ito En Co., Ltd.) Furthermore, these tea concentrates (preferably green tea concentrates, black tea concentrates, and / or oolong tea concentrates, etc.) and purified tea products (preferably purified green tea, black tea, and / or purified oolong tea, etc.) may be used alone, as is, or after being dissolved or diluted with water, or multiple types may be used in combination, or may be used in combination with a tea extract.

[0018] (tannins) The tannin concentration in the beverage of the present invention is not particularly limited as long as it is 330 mg / L or less. However, from the viewpoint of providing a more refreshing and easier-to-drink tea beverage, and from the viewpoint of significantly weakening the tea-like taste due to the fruity aroma and fully enjoying the significance of the present invention, it is preferable to use a tannin concentration of, for example, 320 mg / L or less, 310 mg / L or less, 300 mg / L or less, 290 mg / L or less, 280 mg / L or less, 270 mg / L or less, 260 mg / L or less, 250 mg / L or less, 240 mg / L or less, Preferred examples of the concentration are 230 mg / L or less, 220 mg / L or less, 210 mg / L or less, 200 mg / L or less, 190 mg / L or less, 180 mg / L or less, 170 mg / L or less, 160 mg / L or less, 150 mg / L or less, 140 mg / L or less, 130 mg / L or less, 120 mg / L or less, 110 mg / L or less, 100 mg / L or less, 90 mg / L or less, 80 mg / L or less, 70 mg / L or less, 60 mg / L or less, and 50 mg / L or less. The lower limit is not particularly limited, and examples thereof include 0 mg / L or more, 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, 80 mg / L or more, 90 mg / L or more, 100 mg / L or more, 150 mg / L or more, 200 mg / L or more, 250 mg / L or more, etc. These upper and lower limit values ​​can be combined in any desired manner.

[0019] The tannin concentration in the beverage of the present invention can be adjusted, for example, by adjusting the amounts of tea leaves and water used when preparing the tea extract, by adding tannin or a tannin-containing composition, or by selectively removing tannin, etc. The tannin or tannin-containing composition is not particularly limited, and for example, commercially available tannins can be used.

[0020] The tannin concentration in beverages can be measured using the official method (ferrous tartrate absorbance method) described in the "Explanation of the Japanese Standard Food Composition Analysis Manual, 5th Edition" (Japan Food Research Laboratories, Chuohoki, July 2001, p. 252), which is the standard for evaluating the polyphenol content of teas. This method involves measuring the absorbance (540 nm) of the purple component produced by reacting polyphenols in the beverage with an ferrous tartrate reagent, and quantifying the content using a calibration curve prepared using ethyl gallate as the standard. The tannin content can be determined by multiplying the measured value by 1.5.

[0021] (caffeine) The caffeine concentration in the beverage of the present invention is not particularly limited as long as it is 80 mg / L or less, but from the viewpoint of greatly weakening the tea-like taste due to the fruity aroma and fully enjoying the meaning of the present invention, it is preferably, for example, 70 mg / L or less, 60 mg / L or less, 50 mg / L or less, 40 mg / L or less, 30 mg / L or less, 20 mg / L or less, 10 mg / L or less, etc. Furthermore, the lower limit is not particularly limited, but examples include 0 mg / L or more, 1 mg / L or more, 5 mg / L or more, 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, 40 mg / L or more, 50 mg / L or more, 60 mg / L or more, 70 mg / L or more, etc. These upper and lower limits can be combined arbitrarily.

[0022] The caffeine concentration in the beverage of the present invention can be adjusted, for example, by adjusting the amount of tea leaves or water used when preparing the tea extract, by adding caffeine or a caffeine-containing composition, or by selectively removing caffeine, etc. The caffeine or caffeine-containing composition is not particularly limited, and for example, commercially available products can be used.

[0023] The caffeine concentration in a beverage can be measured by known methods such as gas chromatography or high performance liquid chromatography.

[0024] (Fruity aroma) The beverage of the present invention has a fruity aroma. "Fruity aroma" refers to a fruit-like aroma (i.e., a "fruit-like aroma"), and the type of "fruit" is not particularly limited, and examples thereof include citrus fruits (lemon, lime, orange, Unshu mandarin, grapefruit, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherry, etc.), cherries (grapes, black currant, blueberry, etc.), tropical or subtropical fruits (pineapple, guava, banana, etc.), and the like. Examples of the fruit include one or more fruits selected from the group consisting of citrus fruits (lemon, lime, orange, Unshu mandarin, grapefruit, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.) and tropical or subtropical fruits (pineapple, guava, banana, mango, lychee, passion fruit, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.), and preferably, one or more fruits selected from the group consisting of citrus fruits (lemon, lime, orange, Unshu mandarin, grapefruit, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.) and tropical or subtropical fruits (pineapple, guava, banana, mango, lychee, passion fruit, etc.).

[0025] Examples of tea beverages with a fruity aroma include tea beverages containing one or more selected from the group consisting of fruit juices of one or more fruits selected from the above group, fruit flavors (flavors that impart a fruit-like aroma), and fruit extracts (extracts obtained by extracting the aroma components of the fruit from fruits or fruit juices using water, alcohol, etc.), as well as tea beverages containing one or more selected from the group consisting of the above fruit juices and fruit flavors, tea beverages containing one or more selected from the group consisting of the above fruit juices and fruit extracts, and tea beverages containing one or more selected from the group consisting of fruit flavors and fruit extracts. Suitable examples of tea beverages with a fruity aroma include tea beverages containing ethyl butyrate and / or citral, and particularly preferred are tea beverages that satisfy at least one of the following conditions (A) and (B): (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm.

[0026] (A: Ethyl butyrate) Ethyl butyrate is one of the aroma components that imparts a pineapple-like fruity aroma to the tea beverage of the present invention. The concentration of ethyl butyrate in the beverage of the present invention is not particularly limited and may be 0.5 to 100 ppm. However, the upper limit may be 100 ppm or less, and may be, for example, 90 ppm or less, 80 ppm or less, 70 ppm or less, 60 ppm or less, or 50 ppm or less. The lower limit may be 0.5 ppm or more, and may be, for example, 0.6 ppm or more, 0.7 ppm or more, 0.8 ppm or more, 0.9 ppm or more, 0.1 ppm or more, 0.11 ppm or more, 1 ppm or more, 5 ppm or more, 10 ppm or more, 15 ppm or more, 20 ppm or more, 30 ppm or more, 40 ppm or more, or 50 ppm or more. These upper and lower limits may be combined in any desired manner, and may be, for example, 0.5 to 50 ppm or 0.1 to 100 ppm.

[0027] The concentration of ethyl butyrate in the beverage of the present invention can be adjusted, for example, by adding ethyl butyrate or a composition containing ethyl butyrate. The ethyl butyrate or the composition containing ethyl butyrate is not particularly limited, and for example, commercially available products can be used.

[0028] The concentration of ethyl butyrate in a beverage can be measured by known methods such as gas chromatography or high performance liquid chromatography.

[0029] (B: Citral) Citral is one of the aroma components that imparts a lemon-like fruity aroma to the tea beverage of the present invention. The concentration of citral in the beverage of the present invention is not particularly limited and may be 0.05 to 10 ppm. However, the upper limit may be 10 ppm or less, and may be, for example, 9 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, or 5 ppm or less. The lower limit may be 0.05 ppm or more, and may be, for example, 0.06 ppm or more, 0.07 ppm or more, 0.08 ppm or more, 0.09 ppm or more, 0.1 ppm or more, 0.5 ppm or more, 1 ppm or more, 2 ppm or more, 3 ppm or more, 4 ppm or more, or 5 ppm or more. These upper and lower limits may be arbitrarily combined, and may be, for example, 0.05 to 5 ppm or 0.1 to 10 ppm.

[0030] The concentration of citral in the beverage of the present invention can be adjusted, for example, by adding citral or a citral-containing composition. The citral or citral-containing composition is not particularly limited, and for example, commercially available products can be used.

[0031] The concentration of citral in a beverage can be measured by known methods such as gas chromatography or high performance liquid chromatography.

[0032] (i: Rose oxide) Rose oxide is an aroma component that enhances the tea-like taste of tea beverages that have a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma. The rose oxide concentration in the beverage of the present invention is not particularly limited as long as it is 0.0001 to 5 ppm, but the upper limit may be 5 ppm or less, and may be, for example, 4 ppm or less, 3 ppm or less, preferably 2.5 ppm or less, 2 ppm or less, 1.5 ppm or less, 1 ppm or less, 0.75 ppm or less, more preferably 0.5 ppm or less, 0.4 ppm or less, 0.3 ppm or less, 0.2 ppm or less, 0.1 ppm or less, 0.05 ppm or less, 0.02 ppm or less, or 0.01 ppm or less. The lower limit may be 0.0001 ppm or more, or, for example, 0.0002 ppm or more, 0.0003 ppm or more, 0.0004 ppm or more, preferably 0.0005 ppm or more, 0.001 ppm or more, more preferably 0.01 ppm or more, 0.02 ppm or more, 0.05 ppm or more, 0.1 ppm or more, 0.2 ppm or more, 0.3 ppm or more, 0.4 ppm or more, or 0.5 ppm or more. Other lower limits for the rose oxide concentration include 0.75 ppm or more, 1 ppm or more, 1.5 ppm or more, 2 ppm or more, 2.5 ppm or more, 3 ppm or more, and 4 ppm or more. These upper and lower limits can be arbitrarily combined, and examples thereof include preferably 0.0001 to 5 ppm, and more preferably 0.0001 to 2.5 ppm.

[0033] The concentration of rose oxide in the beverage of the present invention can be adjusted, for example, by adding rose oxide or a rose oxide-containing composition. The rose oxide or rose oxide-containing composition is not particularly limited, and for example, commercially available products can be used.

[0034] The concentration of rose oxide in a beverage can be measured by known methods such as gas chromatography or high performance liquid chromatography.

[0035] (ii: Citronellol) Citronellol is an aroma component that enhances the tea-like taste in tea beverages that have a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma. The citronellol concentration in the beverage of the present invention is not particularly limited as long as it is 0.0001 to 10 ppm, but the upper limit may be 10 ppm or less, or, for example, 9 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, 5 ppm or less, 4 ppm or less, 3 ppm or less, preferably 2.5 ppm or less, 2 ppm or less, 1.5 ppm or less, 1 ppm or less, 0.75 ppm or less, more preferably 0.5 ppm or less, 0.4 ppm or less, 0.3 ppm or less, 0.2 ppm or less, 0.1 ppm or less, 0.05 ppm or less, 0.02 ppm or less, 0.01 ppm or less, etc. Further, examples of the lower limit include 0.0001 ppm or more, as well as 0.0002 ppm or more, 0.0003 ppm or more, 0.0004 ppm or more, preferably 0.0005 ppm or more, 0.001 ppm or more, more preferably 0.01 ppm or more, 0.02 ppm or more, 0.05 ppm or more, 0.1 ppm or more, 0.2 ppm or more, 0.3 ppm or more, 0.4 ppm or more, 0.5 ppm or more, etc. Other lower limits of the citronellol content include 0.75 ppm or more, 1 ppm or more, 1.5 ppm or more, 2 ppm or more, 2.5 ppm or more, 3 ppm or more, 4 ppm or more, 5 ppm or more, 6 ppm or more, 7 ppm or more, 8 ppm or more, and 9 ppm or more. These upper and lower limits can be combined in any desired manner, and are preferably, for example, 0.0001 to 5 ppm, and more preferably 0.0001 to 2.5 ppm.

[0036] The citronellol concentration in the beverage of the present invention can be adjusted, for example, by adding citronellol or a citronellol-containing composition. The citronellol or citronellol-containing composition is not particularly limited, and for example, commercially available products can be used.

[0037] The concentration of citronellol in a beverage can be measured by known methods such as gas chromatography or high performance liquid chromatography.

[0038] (i and ii combined) The beverage of the present invention only needs to satisfy at least one of the following conditions: (i) a rose oxide concentration of 0.0001 to 5 ppm; and (ii) a citronellol concentration of 0.0001 to 10 ppm. However, satisfying both of the above conditions (i) and (ii) is more preferable, as this achieves a higher level of both tea-like taste and fruity aroma.

[0039] (Ratio of rose oxide concentration to ethyl butyrate concentration) The ratio of the rose oxide concentration to the ethyl butyrate concentration in the beverage of the present invention (rose oxide concentration / ethyl butyrate concentration) is not particularly limited, but examples of the lower limit include 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.0005 or more, 0.001 or more, and preferably 0.005 or more, and examples of the upper limit include 0.05 or less, 0.04 or less, 0.03 or less, and preferably 0.025 or less. These upper and lower limits can be arbitrarily combined, and examples of the ratio include 0.000001 to 0.05, and preferably 0.000001 to 0.025.

[0040] (Ratio of rose oxide concentration to citral concentration) The ratio of the rose oxide concentration to the citral concentration in the beverage of the present invention (rose oxide concentration / citral concentration) is not particularly limited, but examples of the lower limit include 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.0005 or more, 0.001 or more, 0.005 or more, 0.01 or more, and preferably 0.05 or more, and examples of the upper limit include 1 or less, 0.5 or less, 0.4 or less, 0.3 or less, 0.25 or less, 0.1 or less, and preferably 0.05 or less. These upper and lower limits can be arbitrarily combined, and examples of the upper and lower limits include 0.00001 to 1, and preferably 0.00001 to 0.05.

[0041] (Ratio of citronellol concentration to ethyl butyrate concentration) The ratio of the citronellol concentration to the ethyl butyrate concentration in the beverage of the present invention (citronellol concentration / ethyl butyrate concentration) is not particularly limited, but examples of the lower limit include 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.0005 or more, 0.001 or more, and preferably 0.005 or more, and examples of the upper limit include 0.1 or less, 0.08 or less, 0.06 or less, and preferably 0.05 or less. These upper and lower limits can be arbitrarily combined, and examples of the upper and lower limits include 0.000001 to 0.1, and preferably 0.000001 to 0.05.

[0042] (Ratio of citronellol concentration to citral concentration) The ratio of the citronellol concentration to the citral concentration in the beverage of the present invention (citronellol concentration / citral concentration) is not particularly limited, but examples of the lower limit include 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.0005 or more, 0.001 or more, 0.005 or more, 0.01 or more, and preferably 0.05 or more, and examples of the upper limit include 1 or less, 0.8 or less, 0.6 or less, and preferably 0.5 or less. These upper and lower limits can be arbitrarily combined, and examples of the upper and lower limits include 0.00001 to 1, and preferably 0.00001 to 0.5.

[0043] (optional ingredient) The beverage of the present invention may or may not contain one or more ingredients selected from the group consisting of, for example, acidulants, colorants, fruit juices, sweeteners, milk components, ground tea leaves (matcha, powdered tea, etc.), antioxidants (vitamin C, etc.), preservatives, thickening agents, emulsifiers, vegetable oils and fats, dietary fiber, pH adjusters (sodium bicarbonate, etc.), bittering agents, etc. The sodium concentration in the beverage of the present invention is not particularly limited, and may be 19 mg / 100 mL or less, 15 mg / 100 mL or less, or 10 mg / 100 mL or less.

[0044] The above-mentioned "fruit juice" means juice squeezed from fruit, and includes concentrated fruit juice obtained by concentrating fruit juice and reconstituted fruit juice obtained by diluting concentrated fruit juice. The fruit juice may be cloudy fruit juice or clear fruit juice that has been clarified. As the fruit juice, commercially available juice, concentrated juice, paste, etc. may be used. The type of fruit juice is not particularly limited, but examples include one or more types of fruit juice selected from the group consisting of citrus fruits (lemon, lime, orange, Unshu mandarin, grapefruit, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherries, etc.), citrus fruits (grapes, black currant, blueberry, etc.), tropical or subtropical fruits (pineapple, guava, banana, mango, lychee, passion fruit, etc.), and fruit-like vegetables (strawberry, melon, watermelon, etc.), and the composition may or may not contain one or more types of these. When fruit juice is used, the concentration of fruit juice in the beverage of the present invention is not particularly limited, but the lower limit, calculated as straight fruit juice, can be, for example, 0.1% by weight or more, 0.25% by weight or more, 0.5% by weight or more, or 1% by weight or more, and the upper limit can be, for example, 30% by weight or less, 20% by weight or less, 10% by weight or less, 7.5% by weight or less, 5% by weight or less, 2.5% by weight or less, 1% by weight or less, 0.5% by weight or less, 0.25% by weight or less, or 0.1% by weight or less, and these upper and lower limit values ​​can be arbitrarily combined. However, from the viewpoint of obtaining the full flavor of tea such as black tea in the beverage of the present invention, the concentration of fruit juice is preferably 1% by weight or less, more preferably 0.1% by weight or less, and even more preferably no fruit juice is contained.

[0045] Examples of the "sweetener" include crystalline sugars such as monosaccharides (e.g., fructose, glucose, tagatose, arabinose), disaccharides (e.g., lactose, trehalose, maltose, sucrose), and the like; oligosaccharides (e.g., maltooligosaccharides, galactooligosaccharides); amorphous sugars (e.g., starch syrup, isomerized liquid sugars (e.g., high-fructose liquid sugars)); sugar alcohols (e.g., maltitol, lactitol, sorbitol, mannitol, xylitol, erythritol); and high-intensity sweeteners (e.g., sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, acesulfame K). From the viewpoint of natural sweetness, sugars (crystalline sugars and amorphous sugars) are preferred, and from the viewpoint of low calorie content, sugar alcohols and high-intensity sweeteners are preferred. When fruit juice is used in the beverage of the present invention, the sugars contained in the fruit juice are also included in the "sweetener" herein. Furthermore, when a sweetener is used, the concentration of the sweetener in the beverage of the present invention is not particularly limited, but when the sweetener is a sugar, the lower limit may be, for example, 1 g / L or more, 5 g / L or more, and the upper limit may be, for example, 100 g / L or less, 80 g / L or less, 50 g / L or less, 30 g / L or less, 10 g / L or less, 5 g / L or less, less than 5 g / L, 3 g / L or less, 1 g / L or less, and the upper limit and lower limit may be combined in any desired manner. Furthermore, when the sweetener is a sugar alcohol or a high-intensity sweetener, the lower limit of the sweetness in terms of sucrose conversion can be, for example, a concentration of 1 g / L or more, 5 g / L or more, and the upper limit can be, for example, 100 g / L or less, 80 g / L or less, 50 g / L or less, 30 g / L or less, 10 g / L or less, 5 g / L or less, less than 5 g / L, 3 g / L or less, 1 g / L or less, and these upper and lower limit values ​​can be combined in any desired manner. However, in order to achieve a refreshing drinkability in the beverage of the present invention that combines a tea-like taste with a fruity aroma and fully enjoys the significance of the present invention, the concentration of the sweetener contained is preferably 10 g / L or less, and more preferably 5 g / L or less, if the sweetener is a sugar, and if the sweetener is a sugar alcohol or a high-intensity sweetener, the concentration is preferably 10 g / L or less, and more preferably 5 g / L or less, in terms of sweetness in sucrose equivalent, and even more preferably no sweetener is contained. Furthermore, the beverage of the present invention may be a tea beverage containing fruit juice and a sweetener, or it may be a tea beverage that contains fruit juice but no sweetener.

[0046] As used herein, the term "dairy component" refers to animal (preferably mammalian) milk components and / or plant-based milk components, more specifically animal milk fat and / or non-fat milk solids and / or plant-based milk fat and / or solids other than fat, with animal (preferably mammalian) milk components being preferred from the standpoint of richness, etc. Specific examples of animal milk components and milk component-containing compositions include one or more selected from the group consisting of cow's milk, buffalo milk, sheep's milk, goat's milk, mare's milk, processed milk (adjusted milk, low-fat milk, non-fat milk, concentrated milk, etc.), skim milk concentrate, skim milk powder, partially skimmed milk powder, whole milk powder, fermented milk, cream, cheese, butter, buttermilk, condensed milk, lactose, milk protein concentrate, purified milk protein, whey protein concentrate, purified whey protein, casein protein concentrate, and purified casein protein. Specific examples of plant-based dairy ingredients and dairy ingredient-containing compositions include one or more selected from the group consisting of soy milk, oat milk, rice milk, almond milk, coconut milk, and concentrates thereof. The total content of proteins and / or lipids derived from dairy ingredients (animal-based dairy ingredients and / or plant-based dairy ingredients) in the beverage is not particularly limited, but examples of lower limits include 0.03 g / 100 mL or more, 0.06 g / 100 mL or more, 0.12 g / 100 mL or more, 0.18 g / 100 mL or more, 0.24 g / 100 mL or more, 0.30 g / 100 mL or more, 0.36 g / 100 mL or more, and 0.42 g / 100 mL or more, and upper limits include 8 g / 100 mL or less, 6 g / 100 mL or less, 5 g / 100 mL or less, 4 g / 100 mL or less, and 3 g / 100 mL or less. These lower and upper limits can be combined in any desired manner. These numerical ranges may represent the concentration of the total content of proteins and / or lipids derived from animal-based milk ingredients, the concentration of the total content of proteins and / or lipids derived from plant-based milk ingredients, or the concentration of the total content of proteins and / or lipids derived from animal-based milk ingredients and proteins and / or lipids derived from plant-based milk ingredients.In addition, 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. In addition, 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.

[0047] (Brix) The Brix of the beverage of the present invention is not particularly limited, but examples of the lower limit include 0.1% or more, 0.2% or more, and 0.3% or more, and examples of the upper limit include 0.5% or less, 0.4% or less, 0.3% or less, and 0.2% or less. These upper and lower limit values ​​can be arbitrarily combined. However, from the perspective of achieving a refreshing and easy-to-drink beverage of the present invention that combines a tea-like taste and a fruity aroma and fully enjoying the significance of the present invention, the Brix is ​​preferably 0.5% or less, 0.4% or less, or 0.3% or less, and more preferably 0.2% or less. As used herein, "Brix" is an index representing the total concentration of soluble solids (e.g., sugars, proteins, peptides, etc.) contained in a beverage, and is the refractive index of the solution measured at 20°C converted into mass / mass% of pure sucrose solution using the conversion table of ICUMSA (International Commission on Uniformity of Methods of Sugar Analysis). Such refractive index can be measured using a commercially available saccharometer or refractometer (e.g., digital refractometer Rx-5000α; manufactured by Atago Co., Ltd.).

[0048] (pH) The pH of the beverage of the present invention is not particularly limited, but examples of the lower limit include 4 or more, 4.1 or more, 4.2 or more, 4.3 or more, 4.4 or more, 4.5 or more, 4.6 or more, 4.7 or more, 4.8 or more, 4.9 or more, 5 or more, and 6 or more, and examples of the upper limit include 7 or less, 6 or less, and 5 or less. These upper and lower limit values ​​can be combined in any desired manner. In this specification, pH values ​​are measured at 20°C. The pH of the beverage can be measured by a conventional method using a pH meter or the like.

[0049] (container) The beverage of the present invention may or may not be a packaged tea beverage, but from the viewpoint of improving shelf life, it is preferably a packaged tea beverage. Such a container means a sealed container that can prevent contact between the contents and the outside air, and examples thereof include metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc.

[0050] (heat sterilization treatment) The beverage of the present invention may not be heat sterilized, but may be heat sterilized to improve shelf life. The heat sterilization method and conditions may be the same as those normally used for beverages such as packaged beverages.

[0051] (Drink of the present invention) The beverage of the present invention is a tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, At least one of the following conditions (i) and (ii) is met: (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. There are no particular limitations as long as it is a tea beverage.

[0052] The beverage of the present invention can be prepared, for example, by adding the following steps to a general method for producing a "tea beverage": <1> The tea beverage is prepared so that the tannin concentration is 330 mg / L or less and the caffeine concentration is 80 mg / L or less (preferably prepared so), <2> The tea beverage is preferably prepared to have a fruity aroma, <3> It can be (preferably prepared so as to) satisfy at least one of the following conditions (i) and (ii): (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm.

[0053] (Production method of the present invention) The production method of the present invention is a method for producing a tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, comprising: The method includes preparing the tea drink so that the tea drink satisfies at least one of the following conditions (i) and (ii): (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. There are no particular limitations as long as the production method is as described above.

[0054] The beverage of the present invention is a method for producing a tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, and can be produced by a general method for producing tea beverages or packaged tea beverages, except that the tea beverage is prepared so as to satisfy at least one of conditions (i) and (ii).General methods for producing packaged tea beverages are known, and can include, for example, preparing a tea extract, followed by a blending step, a filling step, and a heat sterilization step to produce a tea beverage.In producing the beverage of the present invention, the aforementioned optional ingredients may be added, and the timing of adding these optional ingredients is not particularly limited.

[0055] The method for making the tea beverage have a fruity aroma (preferably, preparing it in this way) is not particularly limited, but examples thereof include citrus fruits (lemon, lime, orange, Unshu mandarin, grapefruit, yuzu, iyokan, natsumikan, hassaku, ponkan, shiikuwasha, kabosu, etc.), pome fruits (apple, pear, etc.), stone fruits (peach, plum, apricot, plum, cherry, etc.), cherries (grapes, black currant, blueberry, etc.), tropical or subtropical fruits (pineapple, guava, banana, mango, lychee, passion fruit, etc.), fruit-like vegetables (strawberry, melon, Examples of such methods include a method of adding one or more fruit juices selected from the group consisting of fruit juices and fruit flavors to a tea beverage, a method of adding one or more fruit juices selected from the group consisting of fruit juices and fruit extracts to a tea beverage, and a method of adding one or more fruit flavors and fruit extracts to a tea beverage. A suitable example of a method for imparting a fruity aroma to a tea beverage (preferably preparing a tea beverage in this way) is a method of adding ethyl butyrate and / or citral to a tea beverage, and particularly a method of preparing a tea beverage in such a way that at least one of the following conditions (A) and (B) is satisfied: (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm.

[0056] In the present invention, a method for preparing a tea beverage so as to satisfy the condition that "(A) the content concentration of ethyl butyrate is 0.5 to 100 ppm" includes a method in which "ethyl butyrate or an ethyl butyrate-containing composition" is added to the tea beverage at any stage in the production process of the tea beverage so that the content concentration of ethyl butyrate in the beverage of the present invention is 0.5 to 100 ppm, and one example is a method in which "ethyl butyrate or an ethyl butyrate-containing composition" is added to a tea extract.

[0057] In the present invention, a method for preparing a tea beverage so as to satisfy the condition that "(B) the citral concentration is 0.05 to 10 ppm" includes a method in which "citral or a citral-containing composition" is added to the tea beverage at any stage in the production process of the tea beverage so that the citral concentration in the beverage of the present invention is 0.05 to 10 ppm, for example, a method in which "citral or a citral-containing composition" is added to a tea extract.

[0058] In the present invention, a method for preparing a tea beverage so as to satisfy the condition "(i) the rose oxide concentration is 0.0001 to 5 ppm" includes a method in which "rose oxide or a rose oxide-containing composition" is added to the tea beverage at any stage in the production process of the tea beverage so that the rose oxide concentration in the beverage of the present invention is 0.0001 to 5 ppm. For example, a method in which "rose oxide or a rose oxide-containing composition" is added to a tea extract is included.

[0059] In the present invention, a method for preparing a tea beverage so as to satisfy the condition "(ii) the citronellol concentration is 0.0001 to 10 ppm" includes a method in which "citronellol or a citronellol-containing composition" is added to the tea beverage at any stage in the production process of the tea beverage so that the citronellol concentration in the beverage of the present invention is 0.0001 to 10 ppm. For example, a method in which "citronellol or a citronellol-containing composition" is added to a tea extract is included.

[0060] In the production method of the present invention, the order in which the production raw materials are added is not particularly limited as long as the beverage of the present invention can be produced. For example, the beverage of the present invention can be obtained by preparing a liquid containing the production raw materials, and when the beverage of the present invention is to be made into a packaged beverage, the liquid containing the production raw materials is prepared, and then the container is filled and sealed to obtain the beverage of the present invention.

[0061] (heat sterilization) The production method of the present invention may include a step of heat sterilizing the beverage. As a heat sterilization method, any heat sterilization method commonly used for packaged beverages can be used without any particular limitations. For example, in cases where heat sterilization can be performed after filling, such as in metal cans, sterilization treatment can be performed under sterilization conditions stipulated in the Food Sanitation Act. Furthermore, for containers that cannot be retorted, 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.

[0062] (Method of achieving compatibility of flavors according to the present invention) As a method for achieving both flavor and aroma in the present invention, A method for achieving both a tea-like taste and a fruity aroma in a tea beverage having a tannin concentration of 330 mg / L or less and a caffeine concentration of 80 mg / L or less, comprising: The method includes preparing the tea drink so that the tea drink satisfies at least one of the following conditions (i) and (ii): (i) The rose oxide concentration is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. There are no particular limitations as long as the method is as described above.

[0063] In the present invention, the method for preparing a tea beverage so that the tea beverage has a fruity aroma and satisfies at least one of the conditions (i) and (ii) can be the same as the method described above in (Production method of the present invention).

[0064] (A tea drink that combines the taste of tea with a fruity aroma) The beverage of the present invention is a tea beverage that combines a tea-like taste with a fruity aroma. The "tea-like taste" in the present invention refers to a taste unique to tea beverages, and specifically includes a richness accompanied by bitterness and astringency. As described above, the "fruity aroma" in the present invention refers to a fruit-like aroma, and preferred examples include an aroma derived from ethyl butyrate (such as a pineapple-like aroma) and / or an aroma derived from citral (such as a lemon-like aroma).

[0065] In this specification, a tea beverage that "combines a tea-like taste with a fruity aroma" preferably refers to a beverage that has an improved tea-like taste compared to a tea beverage (hereinafter also referred to as a "control beverage") that has a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma (preferably, (A) an ethyl butyrate concentration of 0.5 to 100 ppm and / or (B) a citral concentration of 0.05 to 10 ppm). Whether and to what extent the tea-like taste of a certain tea beverage has been improved can be easily and clearly determined, for example, by a trained panel of multiple people, using the level of tea-like taste of the control beverage as a standard. In such sensory evaluation, the average of the panel's ratings may be used.

[0066] (Tea beverage with harmonious flavor) The beverage of the present invention is preferably a beverage with harmonious flavor. "Harmonious flavor" means that the flavor as a tea beverage is retained. Specifically, it means that the aroma derived from rose oxide (such as "strange odor like cosmetics") or the aroma derived from citronellol (such as "strange odor like medicine"), that is, the heterogeneous aroma caused by rose oxide and / or citronellol is not excessive, and the balance of the flavor as a tea beverage is retained. Whether the flavor of a certain tea beverage is harmonious or whether the above-mentioned heterogeneous aroma is not excessive can be easily and clearly determined by a trained panel. In such sensory evaluation, the average of the evaluations of a plurality of panels may be adopted.

[0067] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example

[0068] Test 1. [Influence of each component in canned tea beverage] The following experiment was conducted to examine how the contents of tannin, caffeine, ethyl butyrate, and citral affect the taste and aroma of canned tea beverages.

[0069] (1. Preparation of black tea beverage) Black tea extract (powdered black tea extract) was dissolved in hot water at 80°C to obtain each black tea extract solution so that the tannin concentration shown in Table 1 was achieved. The tannin concentration in the black tea extract solution 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 (edited by the Japan Food Analysis Center, Chuouhouki, July 2001, p. 252). Also, the caffeine concentration in the black tea extract solution was measured using high performance liquid chromatography (HPLC) under the following HPLC analysis conditions. <HPLC analysis conditions> Apparatus: HPLC manufactured by Shimadzu Corporation Column: Shim-Pack FC-ODS 4.6 mm x 75 mm (Shimadzu Corporation) Oven temperature: 40°C Mobile phase: Solution A: Water / formic acid = 1000 / 1 Solution B: methanol / acetonitrile = 500 / 500 0.00 min A liquid 86%, B liquid 14% 5.00 minutes A liquid 86%, B liquid 14% 5.01 minutes A liquid 10%, B liquid 90% 7.00 minutes A liquid 10%, B liquid 90%% 7.01 minutes A liquid 86%, B liquid 14% 10.00 minutes A liquid 86%, B liquid 14% Flow rate: 1.0mL / min Detection: UV (265 nm) Injection volume: 10μL

[0070] Vitamin C and sodium bicarbonate were added to the black tea extract, and caffeine was added as needed, to adjust the tannin and caffeine concentrations as shown in Table 1. Furthermore, ethyl butyrate and / or citral were added as needed, to adjust the ethyl butyrate and citral concentrations as shown in Table 1. The mixture was mixed uniformly, packaged in retort cans, and then subjected to retort sterilization (pressure sterilization) to obtain the packaged black tea beverage samples of Test Examples 1 to 6. The Brix of the packaged black tea beverage samples of Test Examples 1 to 6 was measured using a saccharometer (Rx-5000α, Atago Co., Ltd.), and all had a Brix of 0.5% or less. The pH of the packaged black tea beverage samples of Test Examples 1 to 6 was measured using a pH meter, and all had a pH of 6.0 to 6.5.

[0071] (2. Sensory evaluation test) The packaged black tea beverage samples of Test Examples 1 to 6 were evaluated for their "tea-like taste" and "fruity aroma" by five trained expert panelists. Specifically, for the "tea-like taste" (i.e., a rich, bitter and astringent taste), a sensory evaluation test was conducted using a nine-point scale from 1 to 5 in increments of 0.5, with the tea-like taste of Test Example 1 being rated as 5 points and the tea-like taste of Test Example 3 being rated as 2 points. Furthermore, for the "fruity aroma" (i.e., an aroma resembling pineapple or lemon), a sensory evaluation test was conducted using a nine-point scale from 1 to 5 in increments of 0.5, with the fruity aroma of Test Example 1 being rated as 3 points and the fruity aroma of Test Example 4 being 1 point. Note that in each evaluation, the difference in sensory intensity due to a difference in each 0.5 point increment was considered to be approximately the same, and the higher the score, the higher the evaluation level of the aroma. The evaluation results for each test example were calculated by rounding the average score of each panel to one decimal place. The standard deviation of the scores for each panel was 0.2 points or less in all test examples.

[0072] The results of the sensory evaluation test for the packaged black tea beverage samples of Test Examples 1 to 6 are shown in Table 1.

[0073] [Table 1]

[0074] The results in Table 1 indicate that when the concentrations of both tannin and catechin are high in a packaged black tea beverage, the addition of ethyl butyrate results in both a tea-like flavor and a fruity aroma (Test Example 1). However, even when the caffeine concentration is sufficiently high (e.g., 160 mg / L), when the tannin concentration is 330 mg / L, the addition of ethyl butyrate increases the fruity aroma but reduces the tea-like flavor (Test Example 2). Furthermore, when the concentrations of both tannin and catechin are low, specifically when the tannin concentration is 330 mg / L or less and the caffeine concentration is 80 mg / L or less (Test Examples 3 and 5), the addition of ethyl butyrate increases the fruity aroma but further reduces the tea-like flavor (Test Example 3 compared with Test Examples 2 or 4, and Test Example 5 compared with Test Examples 2 or 3). The same results were also observed when citral was used instead of ethyl butyrate (Test Example 6). From these findings, it was recognized that when the concentrations of both tannins and catechins in a packaged black tea beverage are low, specifically when the tannin concentration is 330 mg / L or less and the caffeine concentration is 80 mg / L or less, the tea-like taste is particularly significantly impaired by the addition of a fruity aroma, and a particularly significant challenge arises in achieving both the tea-like taste and the fruity aroma.

[0075] Test 2. [Effects of Rose Oxide] The effect of using rose oxide was investigated by the following experiment.

[0076] (1. Preparation of black tea beverage) Packaged black tea beverage samples of Test Examples 7 to 15 listed in Tables 2 and 3 were obtained in the same manner as in Test 1. Note that, unlike Test 1, rose oxide was further added in Test 2. The Brix of the packaged black tea beverage samples of Test Examples 7 to 15 was measured using a saccharometer (Rx-5000α, Atago Co., Ltd.), and all had a Brix of 0.5% or less. Furthermore, the pH of the packaged black tea beverage samples of Test Examples 7 to 15 was measured using a pH meter, and all had a pH of 6 to 6.5.

[0077] (2. Sensory evaluation test) The packaged black tea beverage samples of Test Examples 7 to 15 were evaluated for their "tea-like taste" and "fruity aroma" in the same manner as in Test 1. Furthermore, the packaged black tea beverage samples of Test Examples 7 to 15 were evaluated for their "off-note aroma" by five trained expert panelists. Specifically, for the "off-note aroma" (i.e., the cosmetic-like off-note odor derived from rose oxide), a sensory evaluation test was conducted using a nine-point scale ranging from 1 to 5 in 0.5-point increments, with the off-note aroma of Test Example 7 being assigned a score of 1, and the off-note aroma of Test Example 13 being assigned a score of 5. Note that in each evaluation, the difference in sensory intensity due to each 0.5-point increment was considered to be the same, and the higher the score, the higher the degree of flavor. The evaluation result for each Test Example was calculated by rounding the average of the panel's evaluation scores to one decimal place. The standard deviation of the evaluation scores of each panel was 0.2 points or less in all test examples.

[0078] The results of the sensory evaluation test for the packaged black tea beverage samples of Test Examples 7 to 15 are shown in Tables 2 and 3.

[0079] [Table 2]

[0080] [Table 3]

[0081] The results in Table 2 show that when a packaged black tea beverage contains a tannin concentration of 330 mg / L or less and a caffeine concentration of 80 mg / L or less and contains 100 ppm of ethyl butyrate, the fruity aroma is significantly increased compared to Test Example 4 in Table 1, but the tea-like taste is significantly reduced (Test Example 7). However, it was shown that when 100 ppm of ethyl butyrate and 0.0001 ppm to 5 ppm of rose oxide were added, both a tea-like taste and a fruity aroma were achieved (Test Examples 9 to 12). Furthermore, when the rose oxide concentration was within this range, the off-flavor (such as a cosmetic off-flavor) derived from rose oxide was within the acceptable range for black tea. On the other hand, when 25 ppm of rose oxide was added, the off-flavor derived from rose oxide was too strong, resulting in an unbalanced flavor and aroma for black tea (Test Example 13). Based on these findings, it was determined that a rose oxide concentration of 0.0001 ppm to 5 ppm is suitable (Test Examples 9 to 12). Furthermore, the expert panel confirmed that when the rose oxide concentration was 0.0001 ppm to 5 ppm (Test Examples 9 to 12), the drinks had an improved drinking experience compared to Test Examples 4, 7, and 8. The same results were observed when citral was used instead of ethyl butyrate (Test Examples 14 to 15 in Table 3).

[0082] Test 3. [Effects of citronellol] The effect of using citronellol was investigated by the following experiment.

[0083] (1. Preparation of black tea beverage) Packaged black tea beverage samples of Test Examples 7 and 16 to 22 listed in Table 4 were obtained in the same manner as in Test 1. Note that Test 3 differs from Test 1 in that citronellol was further added. The Brix of the packaged black tea beverage samples of Test Examples 7 and 16 to 22 was measured using a saccharometer (Rx-5000α, Atago Co., Ltd.), and all had a Brix of 0.5% or less. The pH of the packaged black tea beverage samples of Test Examples 7 and 16 to 22 was measured using a pH meter, and all had a pH of 6.0 to 6.5.

[0084] (2. Sensory evaluation test) The packaged black tea beverage samples of Test Examples 7 and 16-22 were evaluated for their "tea-like taste," "fruity aroma," and "unnatural aroma" in the same manner as Test 2. In Test 3, the unusual aroma was evaluated as a medicinal off-flavor derived from citronellol. The degree of unusual aroma in Test Example 7 was scored as 1, and the degree of unusual aroma in Test Example 20 was scored as 5. A sensory evaluation test was conducted using a nine-point scale ranging from 1 to 5 in 0.5-point increments. Differences in sensory intensity due to differences in 0.5-point increments were considered to be approximately the same for each evaluation, and higher scores indicated higher flavor intensity. The evaluation results for each test example were calculated by rounding the average of the panel's evaluation scores to one decimal place. The standard deviation of each panel's evaluation scores was 0.2 points or less in all test examples.

[0085] The results of the sensory evaluation test for the packaged black tea beverage samples of Test Examples 7 and 16 to 22 are shown in Table 4.

[0086] [Table 4]

[0087] The results in Table 4 show that when a packaged black tea beverage contains 100 ppm of ethyl butyrate and has a tannin concentration of 330 mg / L or less and a caffeine concentration of 80 mg / L or less, the fruity aroma is significantly increased compared to Test Example 4 in Table 1, but the tea-like taste is significantly reduced (Test Example 7). However, it contains 100 ppm of ethyl butyrate and 0.0001 ppm (1 x 10 -4It was shown that when citronellol was contained in a concentration of 0.0001 ppm to 10 ppm, both a tea-like taste and a fruity aroma were achieved (Test Examples 17 to 19). Furthermore, when the citronellol concentration was within this range, the off-flavor (medicinal-like off-flavor) derived from citronellol was within the acceptable range for black tea. On the other hand, when citronellol was contained at 50 ppm, the off-flavor derived from citronellol was too strong, resulting in an unharmonious flavor for black tea (Test Example 20). From these findings, it was determined that a citronellol concentration of 0.0001 ppm to 10 ppm is suitable (Test Examples 17 to 19). Furthermore, the expert panel confirmed that when the citronellol concentration was 0.0001 ppm to 10 ppm (Test Examples 17 to 19), the drinks had an improved drinking experience compared to Test Examples 4, 7, and 16. The same results were observed when citral was used instead of ethyl butyrate (Test Examples 21 and 22).

[0088] Test 4. [Effects of combined use of rose oxide and citronellol] The effects of using rose oxide and citronellol in combination were investigated in the following experiment.

[0089] (1. Preparation of black tea beverage) Packaged black tea beverage samples of Test Examples 23 to 24 listed in Table 5 were obtained in the same manner as in Test 1. Note that, unlike Test 1, rose oxide and citronellol were further added in Test 4. The Brix of the packaged black tea beverage samples of Test Examples 23 to 24 was measured using a saccharometer (Rx-5000α, Atago Co., Ltd.), and all had a Brix of 0.5% or less. Furthermore, the pH of the packaged black tea beverage samples of Test Examples 23 to 24 was measured using a pH meter, and all had a pH of 6.0 to 6.5.

[0090] (2. Sensory evaluation test) The packaged black tea beverage samples of Test Examples 23 and 24 were evaluated in the same manner as Test 2 or 3 for the degree of "tea-like taste," "fruity aroma," and "unusual aroma."

[0091] Table 5 shows the results of the sensory evaluation test for the packaged black tea beverage samples of Test Examples 23 and 24.

[0092] [Table 5]

[0093] The combined use of 0.1 ppm rose oxide and 0.1 ppm citronellol (Test Example 23 in Table 5) produced a tea-like flavor comparable to that of the use of 0.5 ppm rose oxide alone (Test Example 10 in Table 2), with a stronger fruity aroma and less off-flavor. Furthermore, even when citral was included instead of ethyl butyrate, the combined use of rose oxide and citronellol produced the same effects (Test Example 24 in Table 5). The results in Table 5 show that when rose oxide and citronellol are used together, a higher level of tea-like taste and fruity aroma is achieved, and the off-flavor is reduced, compared to when either is used alone. Furthermore, the expert panel confirmed that Test Examples 23 and 24 had improved drinking sensation compared to Test Examples 4, 7, 8, and 16. From this, it was found that the combined use of rose oxide and citronellol is more preferable than the use of either alone.

[0094] Test 5. [Effect of type of tea drink 1] The following experiment was conducted to investigate the effects of different types of tea beverages. In Test 5, a green tea beverage was prepared as the tea beverage.

[0095] 1. Preparation of Green Tea Beverage The packaged green tea beverage samples of Test Examples 25 to 29 listed in Table 6 were obtained in the same manner as in any of Tests 2 to 4, except that instead of dissolving black tea extract (powdered black tea extract) in hot water, green tea leaves were added to hot water to extract and then solid-liquid separation was performed. The Brix of the packaged green tea beverage samples of Test Examples 25 to 29 was measured using a saccharometer (Rx-5000α, Atago Co., Ltd.), and all had a Brix of 0.5% or less. The pH of the packaged green tea beverage samples of Test Examples 25 to 29 was measured using a pH meter, and all had a pH of 6.0 to 6.5.

[0096] (2. Sensory evaluation test) The packaged green tea beverage samples of Test Examples 25 to 29 were evaluated for the degree of "tea-like taste," "fruity aroma," and "other aroma" in the same manner as Test 2 or 3. However, for the degree of "tea-like taste" and "other aroma" in Test Examples 26 and 27, the degree of "tea-like taste" and the degree of "other aroma" in Test Example 25, rather than Test Example 7, were evaluated as 1.0 points, respectively, and for the degree of "fruity aroma" in Test Examples 26 and 27, the degree of "fruity aroma" in Test Example 25, rather than Test Example 7, was evaluated as 5.0 points. Furthermore, the degree of "tea-like taste" and "unusual aroma" of Test Example 29 was evaluated as 1.0 points for the degree of "tea-like taste" and "unusual aroma" of Test Example 28, not Test Example 7, and the degree of "fruity aroma" of Test Example 29 was evaluated as 5.0 points for the degree of "fruity aroma" of Test Example 28, not Test Example 7. The standard deviation of the evaluation scores of each panel for each sample beverage was 0.5 or less for all sample beverages.

[0097] Table 6 shows the results of the sensory evaluation test for the packaged green tea beverage samples of Test Examples 25 to 29.

[0098] [Table 6]

[0099] The results in Table 6 show that the effects of the present invention due to rose oxide and / or citronellol can be obtained not only in black tea beverages but also in green tea beverages.

[0100] Test 6. [Effect of type of tea drink 2] The following experiment was conducted to investigate the effects of different types of tea beverages. In Test 6, an oolong tea beverage was prepared as the tea beverage.

[0101] 1. Preparation of Oolong Tea Beverage Packaged oolong tea beverage samples of Test Examples 30 to 34 listed in Table 7 were obtained in the same manner as in Test 5, except that oolong tea leaves were used instead of green tea leaves. The Brix of the packaged oolong tea beverage samples of Test Examples 30 to 34 was measured using a saccharometer (Rx-5000α, Atago Co., Ltd.), and all had a Brix of 0.5% or less. The pH of the packaged oolong tea beverage samples of Test Examples 30 to 34 was measured using a pH meter, and all had a pH of 6.0 to 6.5.

[0102] (2. Sensory evaluation test) The packaged oolong tea beverage samples of Test Examples 30 to 34 were evaluated for the degree of "tea-like taste," "fruity aroma," and "other aroma" in the same manner as Test 2 or 3. However, for the degree of "tea-like taste" and "other aroma" in Test Examples 31 and 32, the degree of "tea-like taste" and the degree of "other aroma" in Test Example 30, rather than Test Example 7, were evaluated as 1.0 points, respectively, and for the degree of "fruity aroma" in Test Examples 31 and 32, the degree of "fruity aroma" in Test Example 30, rather than Test Example 7, was evaluated as 5.0 points. Furthermore, the degree of "tea-like taste" and "unusual aroma" of Test Example 34 was evaluated by assigning 1.0 points to the degree of "tea-like taste" and "unusual aroma" of Test Example 33, rather than Test Example 7, and the degree of "fruity aroma" of Test Example 34 was evaluated by assigning 5.0 points to the degree of "fruity aroma" of Test Example 33, rather than Test Example 7. The standard deviation of the evaluation scores of each panel for each sample beverage was 0.5 or less for all sample beverages.

[0103] Table 7 shows the results of the sensory evaluation test for the packaged oolong tea beverage samples of Test Examples 30 to 34.

[0104] [Table 7]

[0105] The results in Table 7 show that the effects of the present invention due to rose oxide and / or citronellol can be obtained not only in black tea beverages but also in oolong tea beverages. [Industrial Applicability]

[0106] According to the present invention, it is possible to provide a tea beverage that has a low concentration of both tannins and catechins but that combines a tea-like taste with a fruity aroma, and a method for producing the same.

Claims

1. A tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, At least one of the following conditions (i) and (ii) is satisfied: (i) The concentration of rose oxide is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. The tea beverage.

2. The tea beverage according to claim 1, further satisfying at least one of the following conditions (A) and (B): (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm.

3. The tea beverage according to claim 1, which satisfies both conditions (i) and (ii).

4. 2. The tea beverage according to claim 1, wherein the Brix is ​​0.5% or less.

5. The tea beverage according to claim 4, which is a black tea beverage.

6. The tea beverage according to claim 4, which is a green tea beverage or an oolong tea beverage.

7. The tea beverage according to claim 1, which is a packaged tea beverage.

8. A method for producing a tea beverage having a tannin concentration of 330 mg / L or less, a caffeine concentration of 80 mg / L or less, and a fruity aroma, comprising: The tea beverage is prepared so that the tea beverage satisfies at least one of the following conditions (i) and (ii): (i) The concentration of rose oxide is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. The manufacturing method.

9. The manufacturing method described in claim 8, wherein preparing the tea beverage so that the tea beverage satisfies at least one of the conditions (i) and (ii) means preparing the tea beverage so that the tea beverage satisfies at least one of the conditions (i) and (ii) and further satisfies at least one of the conditions (A) and (B) below. (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm.

10. A method for achieving both a tea-like taste and a fruity aroma in a tea beverage having a tannin concentration of 330 mg / L or less and a caffeine concentration of 80 mg / L or less, comprising: The tea beverage is prepared so that the tea beverage satisfies at least one of the following conditions (i) and (ii): (i) The concentration of rose oxide is 0.0001 to 5 ppm. (ii) The citronellol concentration is 0.0001 to 10 ppm. The method.

11. The method according to claim 10, wherein preparing the tea beverage so that the tea beverage satisfies at least one of the conditions (i) and (ii) is preparing the tea beverage so that the tea beverage satisfies at least one of the conditions (i) and (ii) and further satisfies at least one of the following conditions (A) and (B). (A) The concentration of ethyl butyrate is 0.5 to 100 ppm. (B) The citral concentration is 0.05 to 10 ppm.

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