Packaged beverage and its manufacturing method

Abstract

To provide a novel container-packed beverage containing a tea component and a fruit component that has excellent tea taste, aftertaste, and smoothness more highly evaluated than conventional container-packed beverages, aiming at a fruit tea sold at a juice stand or the like.SOLUTION: A container-packed beverage has a tannin content of 10.0 mg / 100 mL to 40.0 mg / 100 mL and a ratio of citric acid to an organic acid (citric acid / organic acid) of 0.50-0.95.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged beverage containing a black tea liquid component and a fruit component, a method for producing the same, and a method for improving the taste of the packaged beverage. [Background technology]

[0002] The practice of floating fruit rings (typically citrus fruits) in black tea has been popular for a long time both in Japan and overseas, and is a widely popular way of drinking fruit tea, not only in ordinary households but also in coffee shops.

[0003] However, recently, stores offering this type of fruit tea for takeout (such as juice stands) have been increasing in number in train stations and department stores, and are gaining widespread popularity, especially among women.

[0004] However, it has been technically extremely difficult to reproduce this type of drinking style, i.e., fruit tea with the texture of sliced ​​fruit floating in black tea, as an industrially available beverage, i.e., a packaged beverage (RTD). There are several reasons for this. One is that, as industrial products, packaged beverages (RTDs) are required by law to be heat sterilized because they are intended to be stored for a certain period of time. However, such heat sterilization causes deterioration due to heat and over time, resulting in a product that is completely different from what is served in ordinary homes or stores (juice stands).

[0005] To solve these problems, companies that provide industrially packaged beverages (RTD) have attempted to provide products similar to those served in ordinary homes and stores (juice stands) by using secondary ingredients such as flavorings, while still undergoing the legally required heat sterilization process. Although this has made it possible to control to a certain extent the changes in quality caused by heat sterilization, the products still remain completely different from those served in ordinary homes, due to the use of secondary ingredients such as flavorings that would never be used in ordinary homes.

[0006] Incidentally, attempts to recreate fruit tea as an industrially packaged beverage (RTD) have been made in various forms. For example, Patent Document 1 discloses an apple-flavored food composition that imparts an apple flavor with an apple-like sourness and an improved crispness in the aftertaste, even when the fruit juice content is less than 10 wt %.

[0007] Patent Document 2 discloses a packaged black tea beverage containing fruit juice, which contains 10 to 90% by mass of fruit juice, and is characterized by containing 10 ppm to 24 ppm of theogallin, and having a ratio of theogallin content to the potassium content (theogallin / K) of 0.015 to 0.100.

[0008] Patent Document 3 discloses a packaged black tea beverage containing 0.001 to 0.005% by mass of caffeine, a sweetener, and fruit juice, characterized in that the acidity is in the range of 0.02 to 0.08%, and the sweetness / dryness index, which is expressed as the sugar content and acidity when the acidity is in the above range, is in the range of 1.50 to 2.50.

[0009] Patent Document 4 discloses a packaged non-alcoholic black tea beverage containing fruit juice, which contains one or more types of fruit juice selected from the group consisting of muscat, peach, orange, bergamot, and apple, and which has a Brix value of 0.4 to 5.0, tea-derived polyphenols of 10 to 400 ppm, and fruit juice-derived polyphenols of 0.6 to 150 ppm, no sweeteners added, and a caffeine content of 100 ppm or less. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] JP 2011-152095 A [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-155892 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-155891 [Patent Document 4] Patent No. 5978466 Summary of the Invention [Problem to be solved by the invention]

[0011] The present invention aims to provide fruit tea, which is sold at juice stands, etc., in the form of a packaged beverage (RTD). More specifically, the first object is to provide a packaged beverage (RTD) that is highly rated compared to conventional packaged beverages (RTD) in terms of the top black tea flavor, lingering aftertaste, and strong texture that tend to be lost by heat sterilization.

[0012] A second object of the present invention is to provide a packaged ready-to-drink (RTD) beverage that has been highly evaluated for its top-down black tea flavor, lingering aftertaste, and strong texture, and that is also excellent in retaining the flavors of black tea and fruit. [Means for solving the problem]

[0013] The present invention proposes a packaged beverage containing black tea liquid components and fruit components, characterized in that the amount of tannins is 10.0 mg / 100 mL to 40.0 mg / 100 mL and the ratio of the amount of citric acid to the amount of organic acid (citric acid / organic acid) is 0.50 to 0.95.

[0014] The present invention also provides a method for producing a packaged beverage containing a black tea liquid component and a fruit component, comprising: The present invention proposes a method for producing a packaged beverage, characterized in that the amount of tannins is adjusted to 10.0 mg / 100 mL to 40.0 mg / 100 mL, and the ratio of citric acid (citric acid / organic acid) is adjusted to 0.50 to 0.95. [Effects of the Invention]

[0015] The present invention makes it possible to provide a packaged beverage (RTD) that is highly rated compared to conventional packaged beverages (RTDs) in terms of the top black tea flavor, lingering aftertaste, and strong texture that tend to be lost by heat sterilization, and to provide an unprecedented packaged beverage (RTD) that, despite being a packaged beverage (RTD), has the feel of fruit tea served at juice stands and the like. DETAILED DESCRIPTION OF THE INVENTION

[0016] An example of an embodiment of the present invention will be described below, but the technical scope of the present invention is not limited to the example of the embodiment described below.

[0017] <Packaged beverages> The packaged beverage of the present invention contains at least a black tea liquid component and a fruit component. Here, the packaged beverage refers to a beverage that has been packaged and subjected to heat sterilization as required by laws and regulations.

[0018] The packaged beverage of the present invention is an industrial product that can be distributed on the market and has a guaranteed shelf life (a so-called best-before period). Therefore, the packaged beverage of the present invention is different in technical and industrial properties from beverages that are prepared at home, in restaurants, etc. and consumed immediately (see, for example, "Latest Soft Drinks," edited by the Japan Soft Drink Association et al., Korin, 2003). Furthermore, due to requirements such as laws and regulations, the name of the packaged beverage must be written on the container, label, or other packaging material. The name of the packaged beverage of the present invention is not particularly limited. However, since the packaged beverage contains at least a black tea liquid component and a fruit component, it may be a black tea beverage, a fruit juice beverage, a fruit juice-containing beverage, a soft drink, or the like. Furthermore, the packaged beverage of the present invention is preferably in a form that can be consumed as is without dilution after opening (so-called single strength).

[0019] (Black tea liquid ingredients) In the present invention, black tea liquid components refer to liquid components containing components derived from black tea leaves, and examples include a liquid obtained by extracting black tea leaves (black tea leaf extract), a concentrated liquid obtained by concentrating black tea leaf extract (black tea leaf concentrate), a dried product obtained by drying black tea leaf extract (dried black tea leaves), and a dried product obtained by drying black tea leaf concentrate (dried concentrated black tea leaves), and one or more of these may be used as needed. In preparing these, one or more of various known techniques, such as solid-liquid separation, activated carbon treatment, enzyme treatment, etc., may be appropriately selected and carried out. The packaged beverage of the present invention does not exclude the use of food additives (flavors) that impart a part of the aroma or taste to food, but in view of the recent trend of consumers avoiding additives, it is preferable not to use such food additives (flavors).

[0020] As the black tea leaves, black tea leaves generally used for black tea beverages, that is, tea leaves obtained by fermenting fresh tea leaves and processing them into tea as needed, can be used. There are no particular limitations on the tea season, place of origin, variety, grade, or fermentation conditions of the black tea leaves. For example, the black tea may be of the Chinese variety (var. sinensis), the Assam variety (var. assamica), or a blend of two or more varieties of tea leaves.

[0021] Whether or not a packaged beverage contains black tea liquid ingredients can be determined by the product name, ingredients, and other information printed on the packaging, such as the container or label. Such information can be found not only on the product itself, but also in books, newspapers, the internet, etc. In addition to these, it can also be determined by whether various components normally contained in black tea liquid, such as theaflavins, thearubigins, tannins, etc., can be detected by analysis or the like. Since ordinary black tea contains theaflavin, thearubigin, proanthocyanidin polymer, theanine, and caffeine, determining whether or not these components are present can provide a more reliable determination. All of the packaged beverages prepared in the Examples described below contained these components.

[0022] (Fruit components) In the present invention, fruit components refer to components derived from fruit, and examples include blending part or all of fruit that has been processed by extracting, squeezing, crushing, etc. (hereinafter, these are collectively referred to as "fruit extracts"). In addition, fruit extracts that have been concentrated or dried (fruit concentrates, dried fruits) may be used in place of or in combination with fruit extracts, and all of these fall under the category of "fruit components" in this invention.

[0023] The fruit extract or fruit concentrate may be in the form of either a liquid or a solid, or both may be used in combination. The fruit from which the fruit extract or the like is derived may be any one of fresh produce, frozen fresh produce, dried fresh produce, or a combination thereof. Particularly preferred are fresh produce and frozen fresh produce, specifically, components obtained by extracting, squeezing, or crushing fruit that has not been heat-treated to 40°C or higher, and may be in the form of a solid such as fruit pulp or a liquid such as fruit juice. However, heat sterilization performed when packaging does not fall under the heat treatment category.

[0024] The fruit species of the fruit component are not particularly limited as long as they satisfy the requirements for the packaged beverage of the present invention. For example, the fruit species may include citrus fruits such as oranges, mandarins, grapefruits, lemons, bergamots, and Hyuganatsu; fruits of the Rosaceae family such as peaches, apples, white grapes, strawberries, pears, European pears, apricots, plums, cherries, plums, and prunes; papaya, lychee, grapes, mangoes, black currants, kiwis, acerola, bananas, blueberries, melons, and guavas. The fruit may be one of these or a combination of two or more of these.

[0025] Whether or not a packaged beverage contains fruit ingredients can be determined by the product name, ingredients, and other information printed on the packaging, such as the container or label. Such information can be substituted not only by the information printed on the product, but also by information in books, newspapers, the Internet, etc. In addition to these, it can also be determined whether various components normally contained in fruit, such as citric acid and organic acids, can be detected by analysis or the like.

[0026] (Other ingredients) In addition to the black tea liquid component and fruit component, the packaged beverage of the present invention may contain, if necessary, various ingredients that can be used in packaged beverages (see, for example, "Latest Soft Drinks," edited by the Japan Soft Drink Association et al., Korin, 2003). For example, sugars such as sugar and fructose, citric acid and its salts, pH adjusters such as sodium bicarbonate, antioxidants such as vitamin C, sweeteners, flavorings, coloring ingredients, preservatives, seasonings, acidulants, vitamins, amino acids, etc. However, as mentioned above, given the recent trend among consumers to avoid additives, it is preferable to include as few of these ingredients as possible, and it is preferable not to use flavorings, for example. The packaged beverage of the present invention preferably has an alcohol content of less than 1% by mass, ie, is a non-alcoholic beverage.

[0027] (tannin content) In the packaged beverage of the present invention, the amount of tannins is preferably 10.0 mg / 100 mL to 40.0 mg / 100 mL. If the amount of tannins is less than 10.0 mg / 100 mL, the black tea flavor at the top is weakened, which is undesirable, and if the amount of tannins is more than 40.0 mg / 100 mL, the texture on the tongue is weakened, which is undesirable. From this viewpoint, the tannin content of the packaged beverage of the present invention is preferably 10.0 mg / 100 mL or more, more preferably 15.0 mg / 100 mL or more, and even more preferably 20.0 mg / 100 mL or more, and is preferably 40.0 mg / 100 mL or less, more preferably 35.0 mg / 100 mL or less, and even more preferably 30.0 mg / 100 mL or less.

[0028] The amount of tannins can be adjusted by selecting one or more components from the group consisting of black tea leaf extract, black tea leaf concentrate, dried black tea leaves, and concentrated dried black tea leaves, and appropriately adjusting the proportions used. The amount of tannins can also be adjusted by appropriately selecting one or more of various known techniques, such as solid-liquid separation, activated carbon treatment, and enzyme treatment, and adjusting the conditions for each, when preparing one or more components selected from the group consisting of black tea leaf extract, black tea leaf concentrate, dried black tea leaves, and concentrated dried black tea leaves. Furthermore, the amount of tannins can also be adjusted by using a commercially available tannin preparation in combination and adjusting its amount.

[0029] Tannins are not the name of a single component, but a general term for water-soluble compounds contained in plants that react with proteins, alkaloids, and metal ions, binding strongly to form insoluble salts, and are included in polyphenols. The amount of tannins in the present invention refers to the amount of condensed tannins contained in fermented tea, and can be measured by the ferrous tartrate method (Report of Tea Industry Research 71 (1990) 43-74).

[0030] (Citric acid / organic acid) In the packaged beverage of the present invention, the ratio of the amount of citric acid to the amount of organic acid (citric acid / organic acid) is preferably 0.50 to 0.95. If the ratio of the amount of citric acid to the amount of organic acid (citric acid / organic acid) is less than 0.50, the aftertaste will be weak, which is undesirable, and if it exceeds 0.95, the texture will be weak, which is undesirable. From this perspective, the ratio (citric acid / organic acid) of the packaged beverage of the present invention is preferably 0.50 or more, more preferably 0.70 or more, and even more preferably 0.80 or more, and is preferably 0.95 or less, more preferably 0.93 or less, and even more preferably 0.90 or less.

[0031] In the packaged beverage of the present invention, the origin of the citric acid and organic acid is not particularly limited, but they are preferably derived from fruit. For example, the citric acid and organic acid in the packaged beverage of the present invention may be derived from one or more fruit components, such as the above-mentioned fruit extract, fruit concentrate, and dried fruit. As mentioned above, the fruit species is not particularly limited, and may be, for example, one or more of the above-mentioned fruit species. In addition, when preparing one or more of the above-mentioned fruit extracts, fruit concentrates, and dried fruit products, one or more of various known techniques, such as solid-liquid separation, activated carbon treatment, enzyme treatment, etc., may be appropriately selected and carried out. Furthermore, commercially available citric acid preparations and organic acid preparations may also be used in combination.

[0032] The ratio of citric acid to organic acid (citric acid / organic acid) can be adjusted to fall within the above range by, for example, mixing fruit species, particularly non-heated fruit ingredients, because the use of non-heated fruit ingredients contributes to a more pronounced fruit-derived aftertaste. The ratio can also be adjusted by adding an acidity regulator, such as an acidulant, for example, citric acid, trisodium citrate, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, or salts thereof. However, the method for adjusting the ratio is not limited to these methods.

[0033] In the present invention, the amount of organic acid is the total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid. The amount of organic acid and the amount of citric acid can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC) or the like.

[0034] (amount of citric acid) The amount of citric acid in the packaged beverage of the present invention is preferably 0.80 mg / 100 mL to 58.0 mg / 100 mL, more preferably 0.90 mg / 100 mL or more or 55.0 mg / 100 mL or less, even more preferably 1.00 mg / 100 mL or more or 50.0 mg / 100 mL or less, even more preferably 5.00 mg / 100 mL or more or 40.0 mg / 100 mL or less, and particularly preferably 10.0 mg / 100 mL or more or 30.0 mg / 100 mL or less.

[0035] (Organic acid amount) The amount of organic acids in the packaged beverage of the present invention is preferably 0.60 mg / 100 mL to 116.0 mg / 100 mL, more preferably 0.80 mg / 100 mL or more or 100.0 mg / 100 mL or less, even more preferably 1.0 mg / 100 mL or more or 80.0 mg / 100 mL or less, more preferably 5.0 mg / 100 mL or more or 70.0 mg / 100 mL or less, and most preferably 10.0 mg / 100 mL or more or 50.0 mg / 100 mL.

[0036] (Tannins / Citric Acid) In the packaged beverage of the present invention, the ratio of the amount of tannins to the amount of citric acid (tannins / citric acid) is not particularly limited. However, in consideration of the texture of the packaged beverage of the present invention, it is preferably 0.2 to 40.0, more preferably 0.5 or more, even more preferably 1.0 or more, and even more preferably 1.5 or more. For the same reason, it is preferably 20.0 or less, even more preferably 10.0 or less, and even more preferably 5.0 or less. In the packaged beverage of the present invention, the ratio of the amount of tannins to the amount of citric acid (tannins / citric acid) can be adjusted by using the above-mentioned method for adjusting the amount of tannins and the method for adjusting the amount of citric acid in combination.

[0037] (Tannins / epi-catechins) In the packaged beverage of the present invention, it is preferable that the ratio of the amount of tannins to the amount of epicatechins (tannins / epicatechins) is 8.6 to 30.0, since this allows the flavor of black tea to be felt without impairing the flavor of fruit. From this perspective, the ratio (tannins / epi-catechins) of the packaged beverage of the present invention is It is preferably 8.6 or more, more preferably 10.0 or more, and even more preferably 12.0 or more, while it is preferably 30.0 or less, more preferably 25.0 or less, and even more preferably 20.0 or less. The ratio of the amount of tannins to the amount of epicatechins (tannins / epicatechins) can be adjusted to fall within the above range by, but not limited to, adjusting the type of tea leaves or the extraction conditions.

[0038] In the present invention, epicatechins is a general term for epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), and epigallocatechin gallate (EGCg). The amount of epicatechin can be measured by a known method such as a calibration curve method using high performance liquid chromatography (HPLC) or the like. It is known that the amount of epicatechins gradually changes to non-epicatechins, i.e., catechin, catechin gallate, gallocatechin, and gallocatechin gallate, when heated. Therefore, the amount of epicatechins can be appropriately adjusted by controlling the thermal history in various heating steps, such as raw material preparation, beverage preparation, and sterilization. However, this method is not limited to this.

[0039] (amount of epicatechins) In the packaged beverage of the present invention, the amount of epi-catechins is preferably 0.1 mg / 100 mL to 8.0 mg / 100 mL. If the amount of epi-catechins is 0.1 mg / 100 mL to 8.0 mg / 100 mL, the occurrence of precipitation during storage can be suppressed, which is preferable. From this viewpoint, the epi-catechin content of the packaged beverage of the present invention is preferably 0.1 mg / 100 mL or more, more preferably 0.3 mg / 100 mL or more, even more preferably 0.7 mg / 100 mL or more, and is preferably 8.0 mg / 100 mL or less, more preferably 5.0 mg / 100 mL or less, even more preferably 3.5 mg / 100 mL or less.

[0040] (Tannins / Caffeine) In the packaged beverage of the present invention, the ratio of the amount of tannins to the amount of caffeine (tannins / caffeine) is preferably 2.9 to 11.5, because this provides an appropriate strength for the bitter and astringent taste inherent in black tea. Of these, a ratio of 3.5 or more is preferable, and of these, a ratio of 4.5 or more is even more preferable. On the other hand, a ratio of 11.5 or less is preferable, and of these, a ratio of 10.0 or less is even more preferable, and of these, a ratio of 8.0 or less is even more preferable. The ratio of the amount of tannins to the amount of caffeine (tannins / caffeine) can be adjusted to fall within the above range by adjusting the extraction conditions, but is not limited to this method.

[0041] The amount of caffeine can be quantified according to the method of Goto et al. (T. Goto, Y. Yoshida, M. Kiso and H. Nagashima, Journal of Chromatography A, 749 (1996) 295-299) using a high performance liquid chromatogram (HPLC) or the like, and can be measured by a calibration curve method or the like.

[0042] (Caffeine content) In the packaged beverage of the present invention, the caffeine content is preferably 15.0 mg / 100 mL or less, since a caffeine content of 15.0 mg / 100 mL or less is preferred because the fruit flavor can be maintained during storage. From this perspective, the caffeine content of the packaged beverage of the present invention is preferably 15.0 mg / 100 mL or less, more preferably 11.0 mg / 100 mL or less, and even more preferably 10.5 mg / 100 mL or less. On the other hand, it is preferably 0.1 mg / 100 mL or more, more preferably 1.0 mg / 100 mL or more, and even more preferably 2.0 mg / 100 mL or more.

[0043] The caffeine content of the packaged beverage of the present invention can be adjusted by changing the type of tea leaves used as raw materials, the tea season, and the extraction conditions for the tea leaves, although this is not limited to this method.

[0044] (Tannins / Theanine) In the packaged beverage of the present invention, it is preferable that the ratio of the amount of tannins to the amount of theanine (tannins / theanine) is 12.0 to 50.0, since the astringency and umami of the aftertaste are appropriate. From this perspective, the ratio (tannins / theanine) of the packaged beverage of the present invention is preferably 12.0 or more, more preferably 15.0 or more, and even more preferably 20.0 or more, and on the other hand, it is preferably 50.0 or less, more preferably 45.0 or less, and even more preferably 40.0 or less. The ratio of the amount of tannins to the amount of theanine (tannins / theanine) can be adjusted to fall within the above range by adjusting the extraction conditions, but is not limited to this method.

[0045] The amount of theanine can be measured by a calibration curve method using high performance liquid chromatography (HPLC) or the like.

[0046] (Theanine content) In the packaged beverage of the present invention, the amount of theanine is preferably 0.4 mg / 100 mL to 5.0 mg / 100 mL. A theanine content of 0.4 mg / 100 mL to 5.0 mg / 100 mL is preferable because it allows the black tea flavor to be maintained during storage of the packaged beverage. From this perspective, the theanine content of the packaged beverage of the present invention is preferably 0.4 mg / 100 mL or more, more preferably 0.5 mg / 100 mL or more, even more preferably 0.6 mg / 100 mL or more, and is preferably 5.0 mg / 100 mL or less, more preferably 3.5 mg / 100 mL or less, even more preferably 2.5 mg / 100 mL or less.

[0047] The amount of theanine in the packaged beverage of the present invention can be adjusted by changing the type of tea leaves used as raw material, the tea season, and the extraction conditions for the tea leaves, although this is not limited to this method.

[0048] (epi-catechins / citric acid) In the packaged beverage of the present invention, it is preferable that the ratio of the amount of epi-catechin to the amount of citric acid (epi-catechin / citric acid) is 0.08 to 0.30, since this results in a good, crisp aftertaste. From this perspective, the ratio (epi-catechin / citric acid) of the packaged beverage of the present invention is preferably 0.08 or more, more preferably 0.13 or more, and even more preferably 0.15 or more, while it is preferably 0.30 or less, more preferably 0.23 or less, and even more preferably 0.25 or less. The ratio of the amount of epi-catechin to the amount of citric acid (epi-catechin / citric acid) can be adjusted to fall within the above range by adjusting the amount of tea leaves used or the extraction conditions, but is not limited to this method.

[0049] (Caffeine / Citric Acid) In the packaged beverage of the present invention, it is preferable that the ratio of the amount of caffeine to the amount of citric acid (caffeine / citric acid) is 0.2 to 0.9, since the bitter aftertaste is moderate. From this perspective, the ratio (caffeine / citric acid) of the packaged beverage of the present invention is preferably 0.2 to 0.9, more preferably 0.3 or more, even more preferably 0.4 or more, and is preferably 0.9 or less, even more preferably 0.8 or less, even more preferably 0.7 or less. The ratio of the amount of caffeine to the amount of citric acid (caffeine / citric acid) can be adjusted to fall within the above range by adjusting the extraction conditions, but is not limited to this method.

[0050] (mineral) With regard to the amount of minerals contained, the sodium (Na) content in the packaged beverage of the present invention is preferably 5.0 mg / 100 mL to 17.0 mg / 100 mL, more preferably 6.0 mg / 100 mL or more or 15.0 mg / 100 mL or less, and even more preferably 7.0 mg / 100 mL or more or 14.0 mg / 100 mL or less. The potassium (K) content is preferably 3.0 mg / 100 mL to 15.0 mg / 100 mL, more preferably 4.0 mg / 100 mL or more or 12.0 mg / 100 mL or less, and even more preferably 5.0 mg / 100 mL or more or 10.0 mg / 100 mL or less. The calcium (Ca) content is preferably 0.1 mg / 100 mL to 1.0 mg / 100 mL, more preferably 0.2 mg / 100 mL or more or 0.9 mg / 100 mL or less, and even more preferably 0.3 mg / 100 mL or more or 0.8 mg / 100 mL or less. The magnesium (Mg) content is preferably 0.1 mg / 100 mL to 1.0 mg / 100 mL, more preferably 0.2 mg / 100 mL or more or 0.9 mg / 100 mL or less, and even more preferably 0.3 mg / 100 mL or more or 0.8 mg / 100 mL or less.

[0051] In the packaged beverage of the present invention, the mineral content can be appropriately adjusted by the above-mentioned selection of raw materials, raw material processing, raw material use ratio, etc. For example, it can be appropriately adjusted by the selection and combination of black tea liquid components and fruit components, their processing, use ratio, etc. However, it is not limited to these methods. The mineral content in a packaged beverage can be measured using an ICP atomic emission spectrometer.

[0052] (Sodium / Tannins) In the packaged beverage of the present invention, the ratio of the sodium (Na) content to the amount of tannins (sodium / tannins) is not particularly limited. However, in consideration of the second object of the present invention, which is to maintain the flavor (good balance) of black tea and fruit, the ratio of the sodium (Na) content to the amount of tannins (sodium / tannins) is preferably 2.0 or less, more preferably 1.0 or less, even more preferably 0.8 or less, even more preferably 0.5 or less, and most preferably 0.3 or less. In the packaged beverage of the present invention, the ratio (sodium / tannins) can be adjusted to fall within the above range by combining the above-mentioned method for adjusting the amount of tannins and adjustment of the mineral content.

[0053] (Amount of polyphenols derived from fruit components) In the present invention, the term "fruit-derived polyphenols" refers to components contained in fruits that have multiple phenolic hydroxy groups (hydroxy groups bonded to aromatic rings such as benzene rings and naphthalene rings) in the molecule. More specifically, examples of such polyphenols include flavanones such as hesperidin (a glycoside) contained in citrus fruits, anthocyanidins such as anthocyanin and delphinidin contained in grapes and blueberries, procyanidins in apples and flavanols contained in peaches, chlorogenic acids contained in prunes, and ellagic acid contained in strawberries and pomegranates.

[0054] For the packaged beverage of the present invention, the amount (mass) of polyphenols derived from fruit components is preferably 100 ppm to 500 ppm, since a good fruit flavor can be felt. Of these, 200 ppm or more, more preferably 250 ppm or more, is preferable, while 500 ppm or less is preferable, more preferably 400 ppm or less, more preferably 350 ppm or less.

[0055] The amount of fruit-derived polyphenols can be adjusted by appropriately combining one or more of the aforementioned fruit species. It can also be adjusted by appropriately combining fruit-derived polyphenols based on the ripeness of the fruit and the concentration of the fruit-derived polyphenols contained in the fruit parts (peel, fruit, seeds) based on known knowledge. It can also be adjusted by processing the juice extracted from the raw fruit, such as concentrating or purifying it, and then appropriately combining the fruit-derived polyphenols contained in the raw material. Furthermore, if necessary, it can also be adjusted using a fruit-derived polyphenol preparation. However, the method is not limited to these. In addition, polyphenols derived from fruit components can be measured by the Folin-Denis method (see, for example, "Explanation of the Analysis Manual for the 5th Edition of the Standard Tables of Food Composition in Japan").

[0056] (Fruit Brix / Black Tea Brix) In the packaged beverage of the present invention, the fruit juice Brix / black tea Brix is ​​not particularly limited. For example, it is preferably 6 to 90, particularly 14 or more or 50 or less, and even more preferably 20 or more or 35 or less. The Brix of fruit juice in a packaged beverage can be adjusted by the type and content of fruit juice, while the Brix of black tea can be adjusted by the type of tea leaves, extraction temperature, extraction time, etc. However, these methods are not limited to these. In the present invention, fruit juice Brix refers to the concentration of the fruit juice contained in the packaged beverage of the present invention when converted into sucrose, and black tea Brix refers to the concentration of black tea when converted into sucrose, excluding additives such as vitamin C.

[0057] (Solid amount: Bx) The solid content (Bx) of the packaged beverage of the present invention is not particularly limited, but if it is 6.0% or less, the sweetness is not too strong and it is preferable in terms of flavor. From this viewpoint, it is preferably 6.0% or less, more preferably 5.5% or less, and even more preferably 5.0% or less. The lower limit of the solid content (Bx) is preferably 2.0% or more, as this provides a sweet taste and a genuine fruit juice feel. From this perspective, 2.0% or more is preferred, with 2.5% or more being particularly preferred, and 3.0% or more being even more preferred. The solid content (Bx) of a packaged beverage can be measured using a commercially available Bx measuring device. The solid content (Bx) can be adjusted to fall within the above range by adjusting the type of fruit, the content of fruit components or fruit juice, and the amount of sugars, but is not limited to these methods.

[0058] (pH) The packaged beverage of the present invention preferably has a pH of 4.0 or more and less than 7.0, since the original flavor of black tea can be felt in the aftertaste. From this perspective, the pH of the packaged beverage of the present invention is preferably 4.0 or higher, more preferably 4.3 or higher, and even more preferably 4.5 or higher, while it is preferably less than 7.0, more preferably 6.5 or lower, and even more preferably 6.0 or lower. The pH of the packaged beverage can be measured using a commercially available pH measuring device. The pH of the packaged beverage can be adjusted to fall within the above range by adjusting the amount of fruit juice or the amount of pH adjuster used, but is not limited to these methods.

[0059] (Transmittance (T%)) The packaged beverage of the present invention preferably has a transmittance (T%) of 50 or more and less than 90, since this results in a more favorable texture on the tongue. From this viewpoint, the transmittance (T%) of the packaged beverage of the present invention is preferably 50 or more, more preferably 53 or more, and even more preferably 55 or more. On the other hand, it is preferably less than 90, more preferably 80 or less, and even more preferably 70 or less. The transmittance (T%) of the packaged beverage may be adjusted by adjusting the amount of fruit juice used, but the method is not limited to these.

[0060] (acidity) The acidity of the packaged beverage of the present invention is preferably 0.001% to 0.050%. If the acidity is within this range, the aftertaste is sharp and clean, which is preferable. From this perspective, the acidity of the packaged beverage of the present invention is preferably 0.001% or more, more preferably 0.005% or more, even more preferably 0.010% or more, and is preferably 0.050% or less, even more preferably 0.040% or less, even more preferably 0.030% or less. The acidity of the packaged beverage can be adjusted mainly by the type and content of fruit juice, the type and amount of acidulant added, etc. However, the adjustment is not limited to these methods.

[0061] (Sweetness / Spicyness) With regard to the packaged beverage of the present invention, a sweetness / dryness index of 1.50 to 2.50 is preferable because it provides a satisfactory drinking sensation while leaving a clean aftertaste. From this perspective, the sweetness / dryness index of the packaged beverage of the present invention is preferably 1.50 or more, more preferably 1.70 or more, and even more preferably 1.90 or more. On the other hand, it is preferably less than 2.50, more preferably 2.30 or less, and even more preferably 2.10 or less. The sweetness / dryness index is an index expressed by the sugar content (solid content) and acidity, and is a value calculated using the formula: sweetness / dryness = 0.86 x solid content (Bx) - 1.16 x acidity - 1.31. The sweetness and dryness of the packaged beverage can be adjusted to fall within the above range by, for example, adjusting the type and amount of sugars (sugar, fructose), the type and amount of fruit juice, the amount of acidulant added, etc. However, the method is not limited to these.

[0062] <Production method of packaged beverages> An example of a method for producing a packaged beverage of the present invention is a method for producing a packaged beverage containing black tea liquid components and fruit components, characterized in that the amount of tannins is adjusted to 10.0 mg / 100 mL to 40.0 mg / 100 mL and the ratio of citric acid (citric acid / organic acid) is adjusted to 0.50 to 0.95.

[0063] As mentioned above, the amount of tannins in the packaged beverage is preferably 10.0 mg / 100 mL to 40.0 mg / 100 mL. If the amount of tannins is less than 10.0 mg / 100 mL, the black tea flavor at the top is weakened, which is not preferred, and if it is more than 40.0 mg / 100 mL, the texture on the tongue is weakened, which is not preferred. The ratio of the amount of citric acid to the amount of organic acid (citric acid / organic acid) is preferably 0.50 to 0.95. If the ratio of the amount of citric acid to the amount of organic acid (citric acid / organic acid) is less than 0.50, the aftertaste will be weak, which is not preferred, and if it is more than 0.95, the texture will be weak, which is not preferred.

[0064] In the method for producing the packaged beverage of the present invention, the method for adjusting the amount of tannins in the extract is not particularly limited, but for example, as described above, a method for adjusting the amount of tannins and the amount of citric acid can be appropriately selected and used.

[0065] Furthermore, in the method for producing a packaged beverage of the present invention, the acidity can be further adjusted to 0.001% to 0.050%. When adjusting the acidity, it is preferably adjusted to 0.001% or more or 0.050% or less, more preferably 0.002% or more or 0.045% or less, even more preferably 0.003% or more or 0.040% or less, and most preferably 0.004% or more or 0.035% or less.

[0066] The method for producing a packaged beverage of the present invention may also include a step of combining black tea leaves and fresh fruit and extracting them together. The black tea leaves referred to here are those used to obtain black tea liquid components, as described above. As described above, fresh fruit refers to fruit that has not been heated to 40°C or higher (unheated fruit), and examples thereof include sliced ​​unheated fruit. Examples of fruit include not only the fruit itself, but also fruit obtained by processing such as cutting, crushing, and squeezing fruit with the skin, and fruit obtained by processing such as cutting, crushing, and squeezing fruit without the skin. Among these, examples include cut fruit with the skin, specifically orange slices with the skin, obtained by cutting oranges with the skin.

[0067] In the method for producing a packaged beverage of the present invention, fruit juice can be further added. For example, one or more types of fruit juice can be added to a mixed extract obtained by extracting black tea leaves and fresh fruit together. Furthermore, although the amount of fruit juice is not particularly limited, taking into consideration the flavor retention (balance) of the black tea and fruit, it is preferably 30% by weight or less of the total beverage, more preferably 20% by weight or less, even more preferably 10% by weight or less, even more preferably 5% by weight or less, and most preferably 1% by weight or less.

[0068] One embodiment of the method for producing the packaged beverage of the present invention is, for example, a method in which black tea leaves and fresh fruit as raw materials are combined and extracted together (this process is referred to as the "extraction process"), fruit juice is added to the obtained extract as needed (this process is referred to as the "fruit juice addition process"), and additional ingredients are further added as needed (this process is referred to as the "blending process"), followed by sterilization and container filling (this process is referred to as the "sterilization and container filling process"), in which the amount or ratio of each of the above ingredients is adjusted by selecting the raw materials, adjusting the conditions for each process, etc., to produce the packaged beverage of the present invention, but the method is not limited to this production method.

[0069] (black tea leaves) The type of black tea used as a raw material, such as the tea season, shape, and place of origin, is not particularly limited.

[0070] (Fresh fruit) In the present invention, "fresh fruit" refers to fruit that has not been heated to 40°C or higher, and includes, for example, fruit itself, fruit obtained by cutting, crushing, squeezing, or other processing with the skin on, and fruit obtained by cutting, crushing, squeezing, or other processing with the skin removed. Among these, cut fruit with the skin on, specifically orange slices with the skin on, cut oranges with the skin on, are included. Note that such fresh fruit is heat sterilized as required by law during the process of blending with other ingredients or in a subsequent process.

[0071] Regarding the blending ratio of black tea leaves to fresh fruit, it is preferable to blend fresh fruit in a ratio of 1.0 to 5.0 per 100 parts by mass of black tea leaves, and even more preferable to blend in a ratio of 1.5 or more or 4.0 or less, and even more preferable to blend in a ratio of 2.0 or more or 3.0 or less.

[0072] (extraction process) Black tea leaves (also referred to as "raw tea") and fresh fruit can be extracted, for example, in a conventional manner using an extraction device called a kneader, with hot water at 10 to 100°C in an amount 5 to 100 times the amount of raw tea, for about 1 to 40 minutes at normal pressure, with stirring once or several times as necessary. From the perspective of maintaining an appropriate flavor and suppressing changes in liquid color, extraction is preferably carried out at a temperature of 10 to 90°C, particularly 20 to 80°C, of ​​which 30 to 70°C, particularly 60°C or lower, and of which 50°C or lower. However, the extraction method and extraction conditions are not particularly limited, and for example, pressurized extraction can also be performed. Examples of water used for extraction include pure water, hard water, soft water, ion-exchanged water, natural water, as well as an ascorbic acid-containing aqueous solution and pH-adjusted water. An organic acid or an organic acid salt such as sodium ascorbate may be added to the water.

[0073] In the present invention, it is particularly preferred to extract black tea leaves in the presence of both black tea leaves and fresh fruit, or to extract black tea leaves using a solvent containing a fresh fruit extract or crushed fruit, because extracting black tea leaves in the presence of fruit components provides a good balance between the initial black tea flavor and the lingering aftertaste derived from the fruit.

[0074] After extraction, solid-liquid separation can be carried out by filtration, centrifugation, or the like to remove the black tea leaves and obtain the extract. For example, any filtering method currently used to remove extraction residue, such as a stainless steel filter, flannel cloth, strainer, or the like, can be used. If necessary, centrifugation or diatomaceous earth filtration may be further carried out.

[0075] (Fruit juice addition process) "Fruit juice" refers to a liquid component obtained by processing fruit, such as squeezing. For example, fruit juice can be obtained by crushing fruit to appropriate sizes and squeezing the crushed fruit. The fruit juice is not particularly limited, and examples include straight fruit juice that has not been subjected to processes such as concentration or dilution; concentrated fruit juice obtained by removing water from straight fruit juice using methods such as heat concentration or freeze concentration to increase the concentration; and concentrated fruit juice diluted with water or the like (for example, reconstituted fruit juice diluted to a concentration equivalent to that of straight fruit juice).

[0076] The type of fruit in the fresh fruit or fruit juice is not particularly limited. Examples include citrus fruits such as oranges, mandarins, grapefruits, lemons, bergamots, and hyuganatsu; fruits of the Rosaceae family such as peaches, apples, white grapes, strawberries, pears, European pears, apricots, plums, cherries, plums, and prunes; and papaya, lychee, grapes, mangoes, black currants, kiwis, acerola, bananas, blueberries, melons, and guavas. One of these fruits or a combination of two or more of these may be used. The fruit juice used may be one type, or two or more types may be added in combination. The type of fruit in the fresh fruit and the type of fruit in the fruit juice may be the same or different.

[0077] Furthermore, fruit juice obtained by squeezing the above fruits with the skin on may be added to the extract. A specific embodiment of the method for producing the packaged beverage of the present invention is, for example, a method in which fresh orange slices are extracted together with black tea ("fresh orange extraction method"), and orange juice obtained by squeezing whole oranges including the skin, i.e., orange juice obtained by squeezing oranges with the skin intact, is added. In this method, it is preferable not to use flavorings.

[0078] (Mixing process) If necessary, the extract obtained in the extraction step may be supplemented with any one or a combination of two or more of a sweetener, an acidulant, tartaric acid, or other compound, such as water (pure water, hard water, soft water, ion-exchanged water, natural water, or the like), ascorbic acid, sodium ascorbate, sodium bicarbonate, sugars, dextrin, flavorings, emulsifiers, stabilizers, or other flavor-imparting materials, to primarily adjust the pH, concentration, and taste.

[0079] (Sterilization to container filling process) The extract prepared as described above is preferably sterilized and packaged in a container by a conventional method. Examples of suitable containers include metal cans, paper packs, and plastic bottles. When using a plastic container, the oxygen permeability (cc / day / 500 mL bottle) of the container at 25°C and 55% RH is preferably 0.01 to 0.10, more preferably 0.015 or more or 0.08 or less, and even more preferably 0.02 or more or 0.06 or less.

[0080] Regarding the sterilization and filling methods, specifically, for example, in the case of canned beverages, after filling into containers, heat sterilization, for example, retort sterilization, for example, heat sterilization at 121°C for 7 minutes under appropriate pressure (1.2 kg / cm2, etc.), can be performed. In the case of PET bottled beverages, UHT sterilization, for example, holding at 120 to 150°C for 1 to several tens of seconds, can be performed before filling into containers.

[0081] <Method for improving the taste of packaged beverages> In a packaged beverage containing black tea liquid components and fruit components, the taste can be particularly improved by producing the packaged beverage so that the amount of tannins in the packaged beverage is at least 10.0 mg / 100 mL to 40.0 mg / 100 mL and the ratio of the amount of citric acid to the amount of organic acid (citric acid / organic acid) is 0.50 to 0.95. Here, the improvement in taste refers to one or more of the following: the initial black tea flavor, the lingering aftertaste, and the strength of the texture on the tongue. That is, such a production method can be provided as a method for improving the taste of a packaged beverage. In this respect, the present invention is not particularly limited, but may include a step of combining black tea leaves and fresh fruit and extracting them together, and further, the fresh fruit may be sliced ​​fruit that has not been heat-treated. For example, black tea leaves and fresh orange slices with the peel may be combined and extracted together. As described in the Examples, the packaged beverage of the present invention is effective in retaining the flavor of black tea and fruit, and therefore the production method can also be provided as a method for retaining the flavor of black tea or fruit in a packaged beverage.

[0082] (Explanation of terms) In this specification, when the expression "X to Y" (X and Y are any numbers) is used, unless otherwise specified, it means "X or more and Y or less," as well as "preferably larger than X" or "preferably smaller than Y." Furthermore, when it is expressed as "X or more" (X is any number) or "Y or less" (Y is any number), it also includes the intention that "it is preferable that it is greater than X" or "it is preferable that it is less than Y." [Example]

[0083] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0084] [Measurement of various physical properties] The physical properties of the packaged green tea beverages (samples) prepared in the Examples and Comparative Examples were measured as follows.

[0085] (tannin content) The tannin content was determined according to the ferrous tartrate method by Anan et al. (Reports of Tea Research 71 (1990) 43-74). The pH of the phosphate buffer used for the measurement was changed to 5.5.

[0086] (Organic acid amount) The contents of citric acid, malic acid, succinic acid, lactic acid, formic acid, and acetic acid were measured by HPLC using an LC-10ADvp (Shimadzu Corporation), and the total content of citric acid, malic acid, succinic acid, lactic acid, formic acid, and acetic acid was defined as the amount of organic acid. Sample Preparation: An appropriate amount of sample was measured, suspended in distilled water, filtered, and then subjected to analysis. HPLC measurement conditions: Detector: UV-visible spectrophotometer SPD-20AV (Shimadzu Corporation) Column: Shodex RSpak KC-811 x 2, φ8 mm x 300 mm (Showa Denko K.K.) Column temperature: 40℃ Mobile phase: 3mmol / L perchloric acid Reaction solution: Contains 0.2 mmol / L bromthymol blue 15mmol / L disodium hydrogen phosphate solution Flow rate: Mobile phase 0.5 ml / min, reaction solution 0.5 ml / min Measurement wavelength: 445nm

[0087] (amount of epicatechins) The amount of epicatechins was measured by high performance liquid chromatography (HPLC) using an Alliance system (manufactured by Waters Corporation) under the following conditions, and quantitatively determined by the calibration curve method. Column: Wakosil 3C18HG φ3.0 × 100 mm (Wako Pure Chemical Industries, Ltd.) Column temperature: 40℃ Mobile phase: Phase A 5% acetonitrile (containing 0.1% phosphoric acid) Phase B: 50% acetonitrile (containing 0.1% phosphoric acid) Flow rate: 0.43mL / min Injection volume: 5μL Detection: UV230nm Gradient program: Table 1

[0088] [Table 1]

[0089] (Caffeine content) The amount of caffeine was measured by high performance liquid chromatography (HPLC) using an Alliance system (manufactured by Waters Corporation) under the following conditions, and quantitatively determined by the calibration curve method. Column: Wakosil 3C18HG φ3.0 × 100 mm (Wako Pure Chemical Industries, Ltd.) Column temperature: 40℃ Mobile phase: A phase 5% acetonitrile (containing 0.1% phosphoric acid) Phase B: 50% acetonitrile (containing 0.1% phosphoric acid) Flow rate: 0.43mL / min Injection volume: 5μL Detection: UV230nm Gradient program: Table 1

[0090] (Theanine content) High performance liquid chromatography (HPLC) was performed using an Alliance system (Waters) under the following conditions, and the amount was quantified using the calibration curve method. Sample Preparation: An appropriate amount of sample was measured, suspended in distilled water, filtered, and then subjected to analysis. HPLC measurement conditions: Column: XBridge Shield RP18 3.0 x 100 mm Temperature: 40℃ Injection volume: 5μL Mobile phase A: 50 mM sodium acetate buffer (pH 6.0) Mobile phase B: acetonitrile Detector: Waters 2475 multi-wavelength fluorescence detector Detection wavelength: Excitation 335nm, Emission 450nm Gradient program: Table 2

[0091] [Table 2]

[0092] (pH) The pH meter was calibrated using a pH standard solution, and the packaged beverages (samples) obtained in the examples and comparative examples were placed in a beaker. The glass electrode of the pH meter was inserted into the sample, and a measurement was taken (the displayed value of the instrument was recorded).

[0093] (Transmittance (T%) measurement) The total light transmittance and haze value of the light-transmitting / scattering part of the container were measured using a Haze Meter HM-150 (Murakami Color Research Laboratory Co., Ltd.) with CIE standard illuminant D65 as the transmittance (T%). The transmittance at a wavelength of 660 nm was measured using a UV-1800 UV-Visible Spectrophotometer (Shimadzu Corporation).

[0094] (solid amount) The temperature of the measuring device was adjusted to a predetermined temperature, the measuring device (refractometer) was calibrated, and the packaged beverages (samples) obtained in the examples and comparative examples were thinly applied to the prism of the measuring device, and the soluble solids content (Bx) was measured.

[0095] (acidity) The packaged beverages (samples) obtained in the Examples and Comparative Examples, as well as the fruit juice, were added with pure water and then measured to pH 8.3 using a 0.1 mol / L sodium hydroxide solution by potentiometric titration. The acidity (as citric acid) was calculated from the titration amount of the sodium hydroxide solution. The calculation was performed using a measuring device, and the value displayed on the device was recorded as the acidity.

[0096] (Sweetness / Spicyness) The sweetness and dryness was calculated from the solid content and acidity measured by the above method using the following formula. Sweetness / spiciness = 0.86 x solids (Bx) - 1.16 x acidity - 1.31

[0097] Example 1 35g of black tea (Uva and Darjeeling tea leaves in a 4:1 ratio) was mixed with 2g of peeled orange slices (1-10mm thick), and then 1050mL of pure water (30 times the volume) was added. The mixture was extracted at 80°C for 5 minutes, stirring for 15 seconds every minute to obtain an extract. The resulting extract was cooled to 20°C and then finely filtered using a centrifuge. To the filtered extract was added 10g of concentrated cloudy orange juice (straight equivalent), 3g of vitamin C (VC), as well as citric acid and granulated sugar. Sodium bicarbonate was added to adjust the pH to 5.0, and the mixture was diluted with pure water to 7000g. The black tea beverage prepared in this manner was sterilized in a UHT sterilizer at 136°C for 30 seconds, then filled into a PET bottle and cooled to obtain a packaged beverage (sample).

[0098] <Example 2> A packaged beverage was obtained in the same manner as in Example 1, except that the amount of black tea was changed to 9 g.

[0099] Example 3 A packaged beverage was obtained in the same manner as in Example 1, except that 27 g of black tea was used and 100 g of concentrated cloudy orange juice was used.

[0100] Example 4 A packaged beverage was obtained in the same manner as in Example 1, except that 18 g of black tea was used and 200 g of concentrated cloudy orange juice was used.

[0101] <Example 5> A packaged beverage was obtained in the same manner as in Example 1, except that the amount of concentrated cloudy orange juice was changed to 500 g.

[0102] Example 6 A packaged beverage was obtained in the same manner as in Example 1, except that 9 g of black tea was used and 500 g of concentrated cloudy orange juice was used.

[0103] <Comparative Example 1> A packaged beverage was obtained in the same manner as in Example 1, except that 40 g of black tea was used and 7 g of concentrated cloudy orange juice was used.

[0104] <Comparative Example 2> A packaged beverage was obtained in the same manner as in Example 1, except that 6 g of black tea was used and 7 g of concentrated cloudy orange juice was used.

[0105] <Comparative Example 3> A packaged beverage was obtained in the same manner as in Example 1, except that 40 g of black tea was used and the amount of concentrated cloudy orange juice was changed to 600 g.

[0106] <Comparative Example 4> A packaged beverage was obtained in the same manner as in Example 1, except that 6 g of black tea was used and the amount of concentrated cloudy orange juice was changed to 600 g.

[0107] Example 7 A packaged beverage was obtained in the same manner as in Example 2, except that in Example 2, the peeled orange slices were replaced with peeled lemon slices, and the concentrated orange cloudy juice was replaced with concentrated lemon cloudy juice.

[0108] Example 8 A packaged beverage was obtained in the same manner as in Example 3, except that in Example 3, the orange slices with peel were changed to lemon slices with peel, and the concentrated orange cloudy juice was changed to concentrated lemon cloudy juice.

[0109] Example 9 A packaged beverage was obtained in the same manner as in Example 5, except that in Example 5, the peeled orange slices were replaced with peeled lemon slices, and the concentrated orange cloudy juice was replaced with concentrated lemon cloudy juice.

[0110] Example 10 A packaged beverage was obtained in the same manner as in Example 2, except that the peeled orange slices were replaced with peeled apple slices, and the concentrated orange cloudy juice was replaced with concentrated apple cloudy juice.

[0111] Example 11 A packaged beverage was obtained in the same manner as in Example 3, except that the peeled orange slices were replaced with peeled apple slices and the concentrated orange cloudy juice was replaced with concentrated apple cloudy juice.

[0112] Example 12 A packaged beverage was obtained in the same manner as in Example 5, except that the peeled orange slices were replaced with peeled apple slices and the concentrated orange cloudy juice was replaced with concentrated apple cloudy juice.

[0113] Example 13 A packaged beverage was obtained in the same manner as in Example 2, except that the peeled orange slices were replaced with peeled peach slices, and the concentrated cloudy orange juice was replaced with concentrated cloudy peach juice.

[0114] Example 14 A packaged beverage was obtained in the same manner as in Example 3, except that in Example 3, the peeled orange slices were replaced with peeled peach slices, and the concentrated cloudy orange juice was replaced with concentrated cloudy peach juice.

[0115] Example 15 A packaged beverage was obtained in the same manner as in Example 5, except that in Example 5, the peeled orange slices were replaced with peeled peach slices, and the concentrated cloudy orange juice was replaced with concentrated cloudy peach juice.

[0116] <Comparative Example 5> A packaged beverage was obtained in the same manner as in Example 3, except that the orange slices with peel and concentrated cloudy orange juice were not blended.

[0117] Example 16 A packaged beverage was obtained in the same manner as in Example 1, except that black tea was replaced with Uva only.

[0118] Example 17 A packaged beverage was obtained in the same manner as in Example 1, except that the ratio of Uva to Darjeeling used in the black tea was changed to 9:1.

[0119] Example 18 A packaged beverage was obtained in the same manner as in Example 1, except that the ratio of Uva and Darjeeling tea used in the black tea was changed to 1:1.

[0120] Example 19 A packaged beverage was obtained in the same manner as in Example 1, except that the ratio of Uva to Darjeeling used in the black tea was changed to 2:3.

[0121] Example 20 A packaged beverage was obtained in the same manner as in Example 1, except that 70 g of black tea was used and the extraction conditions were changed to 40°C and 20 minutes.

[0122] <Example 21> A packaged beverage was obtained in the same manner as in Example 1, except that 50 g of black tea was used and the extraction conditions were changed to 60°C and 10 minutes.

[0123] <Example 22> A packaged beverage was obtained in the same manner as in Example 1, except that the black tea used was Darjeeling only, 45 g was used, and the extraction conditions were changed to 95°C and 2 minutes.

[0124] Example 23 A packaged beverage was obtained in the same manner as in Example 1, except that Darjeeling black tea was used alone, 50 g of which was used, and the extraction conditions were changed to 97°C and 2 minutes.

[0125] Example 24 A packaged beverage was obtained in the same manner as in Example 1, except that the black tea used was Darjeeling only, 20 g of which was used, and the extraction conditions were changed to 95°C and 10 minutes.

[0126] Example 25 A packaged beverage was obtained in the same manner as in Example 1, except that the black tea used was Darjeeling only, 25 g of which was used, and the extraction conditions were changed to 95°C and 10 minutes.

[0127] <Example 26> A packaged beverage was obtained in the same manner as in Example 1, except that Darjeeling black tea was used alone, 100 g was used, and the extraction conditions were changed to 30°C and 40 minutes.

[0128] Example 27 A packaged beverage was obtained in the same manner as in Example 1, except that Darjeeling black tea was used alone, 120 g was used, and the extraction conditions were changed to 25°C and 40 minutes.

[0129] (Sensory evaluation 1) Five judges (panelers) scored the packaged beverages (samples) obtained in Examples 1 to 15 and Comparative Examples 1 to 5 on a scale of 1 to 5 based on the following criteria for three items: the initial black tea flavor, the lingering aftertaste, and the strength of the texture. An overall evaluation was carried out with the average score of the five judges being 4.1 or higher as "◎", 3.0 or higher but less than 4.1 and no ratings of "1" or "2" as "○", 2.0 or higher but less than 3.0 and no ratings of "1" as "△", and less than 2.0 or any rating of "1" as "×".

[0130] In this case, a sample equivalent to a conventional packaged beverage was used as the negative control (criterion 1), while a sample equivalent to fruit tea served at juice stands was used as the positive control (criterion 5) and evaluated by each judge (paneler).Furthermore, after a joint deliberation among the five judges (panelers), it was decided that the most common evaluation would be adopted. The negative and positive controls were prepared as follows.

[0131] [Negative control (conventional manufacturing method)] 1050 mL (30 times) of pure water was added to 35 g of black tea (tea leaf type: Uva), and the mixture was extracted for 5 minutes at 80° C. During the extraction, the mixture was stirred for 15 seconds every minute to obtain an extract. The resulting extract was cooled to 20°C and then finely filtered using a centrifuge. To the filtered extract was added 1.0 g of concentrated clear orange juice (straight equivalent), 3 g of vitamin C (VC), 4 g of citric acid, and 50 g of granulated sugar. Sodium bicarbonate was added to adjust the pH to 3.8, and the mixture was diluted with pure water to 7000 g. The black tea beverage prepared in this manner was sterilized by heating up to a temperature of 95°C, then filled into a PET bottle and cooled to obtain a bottled beverage (sample).

[0132] [Positive control] 2.5 g of black tea (tea leaf type: Uva) was added to 125 mL (50 times) of pure water and extracted for 2.5 minutes at 95° C. The container was left to stand with a lid on without stirring to obtain an extract. The resulting extract was rapidly cooled to 5°C, and then 10 g of sugar and 30 mL of hand-squeezed orange juice were added, followed by diluting with cold water to a total weight of 250 g.

[0133] =Top quality tea= 5: The black tea astringency is moderate, and the top flavor of black tea is very good (similar to the positive control). 4: Black tea astringency is present, with a good black tea flavor at the top (slightly weaker / stronger than the positive control). 3: There is a black tea astringency, and the top black tea flavor is good (better than the negative control, but clearly weaker / stronger than the positive control). 2: The black tea has a weak / strong astringency and no black tea flavor is felt at the top (same as the negative control). 1: The black tea astringency is very weak / strong, and the black tea flavor is not noticeable (weaker / stronger than the negative control).

[0134] =Lingering aftertaste= 5: The fruit flavor is moderately sharp, and the lingering fruit-derived aftertaste is very good (similar to the positive control). 4: The fruit flavor is crisp and the fruit-derived aftertaste lingers well (slightly weaker / stronger than the positive control). 3: The fruit flavor is crisp and the lingering fruit-derived aftertaste is good (better than the negative control, but clearly weaker / stronger than the positive control). 2: The fruit flavor is weak / strong and there is no lingering fruity aftertaste (same as the negative control). 1: The fruit flavor is very weak / strong, and no lingering fruity aftertaste is felt (weaker / stronger than the negative control).

[0135] =Strength of texture= 5: Very good texture (similar to the positive control). 4: Good texture (slightly weaker / stronger than the positive control). 3: Texture is good (better than negative control, but clearly weaker / stronger than positive control). 2: Weak / strong texture (similar to negative control). 1: Very weak / strong texture (weaker / stronger than negative control).

[0136] (Sensory evaluation 2) The packaged beverages (samples) obtained in Examples 3 and 16 to 27 were stored in a dark room at 25°C for three months, and the samples were evaluated after storage to verify the properties and flavor retention after storage. Five judges (panelers) scored the samples on a three-point scale (1 to 3) for three items: sedimentation, black tea flavor retention, and fruit flavor retention, using the following criteria. An average score of 2.5 or more was assigned "◎", 2.0 to less than 2.5 was assigned "○", and less than 2.0 was assigned "△". As controls, samples similar to those in Examples 16 to 27 were prepared again on the day of the sensory evaluation and used.

[0137] =Precipitation= 3: Although turbid, no precipitate was observed and suitable for long-term storage (same as the control). 2: Precipitation is observed, but suitable for long-term storage. 1: There is a lot of sediment and ring-shaped deposits are visible at the bottom, making it unsuitable for long-term storage.

[0138] = Black tea flavor retention = 3: The black tea aroma and flavor are fully felt and it is suitable for long-term storage (same as the control). 2: Has the aroma and flavor of black tea and is suitable for long-term storage. 1: The tea flavor is not noticeable and it is not suitable for long-term storage.

[0139] = Fruit flavor retention = 3: The fruit flavor is fully felt and it is suitable for long-term storage (same as the control). 2: Fruity aroma and suitable for long-term storage (weaker than the control). 1: No fruity flavor and not suitable for long-term storage.

[0140] [Table 3]

[0141] [Table 4]

[0142] [Table 5]

[0143] In all of the packaged beverages (samples) obtained in Examples 1 to 27, the ratio of the sodium (Na) content to the amount of tannins (tannins / sodium) was less than 1.7.

[0144] (Consideration) From the above examples and the results of various tests conducted by the present inventors, it has been found that for packaged beverages containing black tea liquid components and fruit components, if the amount of tannins is 10.0 mg / 100 mL to 40.0 mg / 100 mL and the ratio of citric acid to organic acid (citric acid / organic acid) is 0.50 to 0.95, the top black tea flavor, lingering aftertaste, and texture are highly rated compared to conventional packaged beverages (RTD), and the beverage has a similar feel to the fruit tea served at juice stands and the like.

[0145] It was also found that in order to produce such a packaged beverage, in a method for producing a packaged beverage which includes a step of combining black tea leaves and fresh fruit and extracting them together, it is preferable to adjust the amount of tannins in the extract to 10.0 mg / 100 mL to 40.0 mg / 100 mL and to adjust the ratio of the amount of citric acid to the amount of organic acid in the extract (citric acid / organic acid) to 0.50 to 0.95.

Claims

1. A packaged beverage containing black tea leaf extract, fruit extract, and fruit juice, the amount of tannins is 10.0 mg / 100 mL to 40.0 mg / 100 mL, the amount of citric acid is 0.8 mg / 100 mL to 58.0 mg / 100 mL, and the amount of caffeine is 5.6 mg / 100 mL or more and 15.0 mg / 100 mL or less; the ratio of the amount of citric acid to the amount of organic acid (citric acid / organic acid) is 0.50 to 0.95; the ratio of the amount of tannins to the amount of citric acid (tannins / citric acid) is 0.2 to 40.0; The ratio of the amount of tannins to the amount of caffeine (tannins / caffeine) is 2.9 to 11.5, The ratio of the amount of caffeine to the amount of citric acid (caffeine / citric acid) is 0.2 to 0.9; the ratio of the amount of tannins to the amount of epicatechins (tannins / epicatechins) is 8.6 to 30.0; A packaged beverage characterized in that the ratio of the amount of epi-catechins to the amount of citric acid (epi-catechins / citric acid) is 0.08 to 0.

30.

2. 2. The packaged beverage according to claim 1, wherein the ratio of the amount of tannin to the amount of theanine (tannin / theanine) is 12.0 to 50.

0.

3. 3. The packaged beverage according to claim 1 or 2, wherein the fruit species of the fruit extract is one or a combination of two or more of citrus fruits such as orange, mandarin orange, grapefruit, lemon, bergamot, and hyuganatsu; fruits of the Rosaceae family such as peach, apple, white grape, strawberry, pear, European pear, apricot, plum, cherry, plum, and prune; papaya, lychee, grape, mango, black currant, kiwi, acerola, banana, blueberry, melon, and guava.

4. The packaged beverage according to any one of claims 1 to 3, wherein the fruit species of the fruit juice is one or a combination of two or more of citrus fruits such as orange, mandarin orange, grapefruit, lemon, bergamot, and hyuganatsu; fruits of the Rosaceae family such as peach, apple, white grape, strawberry, pear, European pear, apricot, plum, cherry, plum, and prune; papaya, lychee, grape, mango, black currant, kiwi, acerola, banana, blueberry, melon, and guava.

5. The packaged beverage according to any one of claims 1 to 4, wherein the amount of organic acid is 0.60 mg / 100 mL to 116.0 mg / 100 mL.

6. The packaged beverage according to any one of claims 1 to 5, wherein the amount of theanine is 0.4 mg / 100 mL to 5.0 mg / 100 mL.

7. The packaged beverage according to any one of claims 1 to 6, wherein the amount of epicatechins is 0.1 mg / 100 mL to 8.0 mg / 100 mL.

8. The packaged beverage according to any one of claims 1 to 7, wherein the solid content is 6.0% or less.

9. The packaged beverage according to any one of claims 1 to 8, having a pH of 5.15 or more and less than 7.

00.

10. The packaged beverage according to any one of claims 1 to 9, having a transmittance (T%) of 50 or more and less than 90.

11. The packaged beverage according to any one of claims 1 to 10, having a sweetness / dryness index of 1.50 to 2.

50.

12. The packaged beverage according to any one of claims 1 to 11, wherein the ratio of black tea Brix, which is the concentration of black tea components when converted into sucrose, to fruit juice Brix, which is the concentration of fruit juice when converted into sucrose (fruit juice Brix / black tea Brix), is 6 to 90.

13. The packaged beverage according to any one of claims 1 to 12, which is a black tea beverage or a fruit juice beverage.

14. The packaged beverage according to any one of claims 1 to 13, which is a non-alcoholic beverage.

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