Bottled fruit juice-containing black tea beverage and method for producing the same

Abstract

To provide a container-packed fruit juice-containing black tea beverage having a black tea-derived component and a fruit-derived component, the beverage being able to bring out a flavor of confectionery when used to be drunk with the confectionery as well as being drinkable as a dessert beverage, where quality of sweetness can bring out lingering of an aroma of the confectionery while fruit feeling can bring out sweetness of the confectionery, and quality of bitter taste can reset an aftertaste, causing a good appetite, resulting in a beverage suitably paired during a meal.SOLUTION: There is provided a container-packed fruit juice-containing black tea beverage which comprises fruit-derived polyphenols and black tea-derived polyphenols. The container-packed fruit juice-containing black tea beverage satisfies the following (A) to (E). (A) A procyanidin content is 0.15 to 2.0 mg / 100 ml. (B) A ratio (procyanidins / the fruit polyphenols) of the procyanidin content (mg / 100 ml) to a fruit-derived polyphenol content (mg / 100 ml) is 0.28 to 0.70. (C) A gallate type catechin content is 1.0 to 15.0 mg / 100 ml. (D) A ratio (polymerized catechins / gallate type catechins) of a polymerized catechin content (mg / 100 ml) to the gallate type catechin content (mg / 100 ml) is 1.0 to 20.0. (E) A total content (saccharide content) of monosaccharides and disaccharides is 1.0 to 10.0 g / 100 ml.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a packaged fruit juice-containing black tea beverage containing a component derived from black tea (also referred to as "black tea-derived component") and a component derived from fruit (also referred to as "fruit-derived component"), a method for producing the same, and a method for improving the aftertaste by the fruity flavor of the packaged fruit juice-containing black tea beverage.

Background Art

[0002] The way of drinking by floating sliced fruit in black tea has been popular since ancient times both in Japan and abroad, and it is a way of drinking fruit tea that has been widely spread not only in ordinary households but also in tea shops and the like.

[0003] However, recently, stores that provide such fruit tea in a takeout style (such as juice stands) have increased at railway stations, department stores, etc., and are particularly popular among women.

[0004] However, it has been extremely difficult technically to reproduce such a way of drinking, that is, a fruit tea with a texture like floating sliced fruit in black tea, as an industrially provided beverage, that is, a packaged black tea beverage (RTD). There are several reasons for this. One of them is that since a packaged black tea beverage (RTD) as an industrial product is premised on preservation over a certain period of time, heat sterilization treatment is legally required. However, when such heat sterilization treatment is performed, heat deterioration and deterioration over time occur, resulting in a product that is quite different from those provided in ordinary households and stores (juice stands).

[0005] To address these issues, companies that industrially supply ready-to-drink (RTD) tea beverages have attempted to create products similar to those sold in homes and stores (juice stands), while still complying with legally required heat sterilization procedures, by using auxiliary materials such as flavorings. While this has allowed for a certain degree of control over quality changes caused by heat sterilization, the resulting products still bear little resemblance to those sold in homes, due to the use of auxiliary materials such as flavorings that would never be used in a typical household.

[0006] Incidentally, various attempts have been made to recreate fruit tea as an industrially packaged ready-to-drink (RTD) beverage. For example, Patent Document 1 discloses an apple-flavored food composition that imparts an apple-like acidity and improves the crispness of the aftertaste, even when the fruit juice content is less than 10% by mass.

[0007] Patent Document 2 discloses a fruit juice-containing packaged black tea beverage that contains 10 to 90% by mass of fruit juice, and is characterized by containing 10 ppm to 24 ppm of theogalin, and having a ratio of theogalin content to potassium content (theogalin / 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, and also containing a sweetener and fruit juice, characterized in that the acidity is in the range of 0.02 to 0.08%, and the sugar content and sweetness / saltiness ratio expressed by the acidity are in the range of 1.50 to 2.50 when the acidity is in the aforementioned range.

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

[0010] [Patent Document 1] Japanese Patent Publication No. 2011-152095 [Patent Document 2] Japanese Patent Publication No. 2011-155892 [Patent Document 3] Japanese Patent Publication No. 2011-155891 [Patent Document 4] Patent No. 5978466 [Overview of the Initiative] [Problems that the invention aims to solve]

[0011] As evidenced by the variety of sweets and desserts available at convenience stores, the types and ways of enjoying sweet foods such as confectionery and desserts (referred to as "sweets" in this specification) have become increasingly specialized in recent years, and consequently, the beverages consumed with sweets have also diversified. On the other hand, there has been a growing demand for beverages that are consumed as sweets or desserts themselves (referred to as "dessert beverages"), such as tapioca milk tea and fruit teas that use plenty of cut fruit.

[0012] Furthermore, afternoon tea, a British cultural tradition, has recently become available at hotels and other establishments, and the style of enjoying food and beverages together is also spreading.

[0013] As an example of a tea beverage to be consumed with food, unsweetened tea beverages can be mentioned. Unsweetened tea beverages have a clean finish and can wash away the mouth, but depending on the food, they can have a strong bitter taste. In particular, when consumed with foods that are not very sweet, such as soufflés, the bitterness can mask the sweetness, making it difficult to appreciate the taste of the soufflé. On the other hand, fruit juices can sometimes be too sweet or have such a strong fruity flavor that they overpower the taste of other foods.

[0014] Fruit tea (a black tea beverage containing fruit-derived ingredients is called "fruit tea") is also a dessert beverage, and is generally intended to be drunk on its own. Therefore, its strong sweetness, sourness, and aroma can interfere with the taste of other foods. Currently, there are no beverages that are suitable for drinking as a dessert drink, possess a moderate sweetness, fruitiness, and astringency, and have flavors that particularly complement the taste of sweets as a pairing.

[0015] Therefore, the object of the present invention is to provide a packaged fruit juice-containing black tea beverage containing black tea-derived components and fruit-derived components, which can be consumed as a dessert beverage and, furthermore, when consumed with confectionery, does not interfere with the taste of the food but enhances it, resulting in a suitable taste. Specifically, the present invention provides a packaged fruit juice-containing black tea beverage that can be consumed as a dessert beverage and, when consumed with confectionery, enhances the aroma and flavor of the confectionery, with the quality of its sweetness enhancing the lingering aroma of the confectionery, its fruitiness enhancing the sweetness of the confectionery, and furthermore, the quality of its astringency resetting the aftertaste, making it a suitable food pairing beverage that stimulates eating. [Means for solving the problem]

[0016] This invention relates to fruits Water at 10-100℃ The fruit extract obtained by contacting it with the tea leaves and extracting the components that dissolve, the fruit juice obtained by squeezing the fruit, and the tea leaves Water at 10-100℃A container-packed fruit juice-containing black tea beverage containing a black tea extract component obtained by extracting components eluted upon contact, which contains fruit-derived polyphenols and black tea-derived polyphenols, and proposes a container-packed fruit juice-containing black tea beverage satisfying the following (A) to (E). (A) The content of proanthocyanidins derived from the fruit juice component is 0.15 to 2.0 mg / 100 ml. (B) The ratio of the content of proanthocyanidins (mg / 100 ml) derived from the fruit juice component to the content of polyphenols (mg / 100 ml) derived from the fruit juice component (proanthocyanidins / fruit polyphenols) is 0.28 to 0.70. (C) The content of gallate-type catechins is 1.0 to 15.0 mg / 100 ml. (D) The ratio of the content of polymerized catechins (mg / 100 ml) to the content of gallate-type catechins (mg / 100 ml) (polymerized catechins / gallate-type catechins) is 1.0 to 20.0. (E) The total content of monosaccharides and disaccharides (also referred to as "sugar content") is 1.0 to 10.0 g / 100 ml. The above content of polymerized catechins is the content obtained by subtracting the contents of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate from the tannin content measured by the ferric tartrate method (Tea Industry Research Report 71 (1990) 43-74). <00,00088> The present invention also relates to a method for producing the above-described container-packed fruit juice-containing black tea beverage, and adds juice obtained by juicing fruits to an extract obtained by extracting components eluted upon contact of fruits and black tea leaves together, and proposes a method for producing a container-packed fruit juice-containing black tea beverage characterized by this. Water at 10-100℃ The present invention also relates to a method for producing a container-packed fruit juice-containing black tea beverage, and adds juice obtained by juicing fruits to an extract obtained by extracting components eluted upon contact of fruits and black tea leaves together, and proposes a method for producing a container-packed fruit juice-containing black tea beverage characterized by this.

[0018] <00,00094>The present invention also relates to a fruit extract component obtained by extracting components eluted upon contact of fruits, a fruit juice component obtained by juicing fruits, and black tea leaves Water at 10-100℃ and proposes a method for producing a container-packed fruit juice-containing black tea beverage characterized by this. Water at 10-100℃ A method for improving the aftertaste due to the fruity flavor of a packaged fruit juice-containing black tea beverage, which contains a black tea extract component obtained by contacting and eluting a component to be eluted, and contains polyphenols derived from fruits and polyphenols derived from black tea, comprising: A method for improving the aftertaste due to the fruity flavor of a packaged fruit juice-containing black tea beverage is proposed, which is characterized by satisfying the following (A) to (E). (A) Adjust the content of proanthocyanidins derived from the fruit juice component of the fruit juice-containing black tea beverage filled in the container to 0.15 to 2.0 mg / 100 ml. (B) Adjust the ratio (proanthocyanidins / fruit polyphenols) of the content of proanthocyanidins (mg / 100 ml) derived from the fruit juice component to the content of polyphenols (mg / 100 ml) derived from the fruit juice component of the fruit juice-containing black tea beverage filled in the container to 0.28 to 0.70. (C) Adjust the content of gallate-type catechins in the fruit juice-containing black tea beverage filled in the container to 1.0 to 15.0 mg / 100 ml. (D) Adjust the ratio (polymerized catechins / gallate-type catechins) of the content of polymerized catechins (mg / 100 ml) to the content of gallate-type catechins (mg / 100 ml) in the fruit juice-containing black tea beverage filled in the container to 1.0 to 20.0. (E) Adjust the total content of monosaccharides and disaccharides (sugar content) in the fruit juice-containing black tea beverage filled in the container to 1.0 to 10.0 g / 100 ml. The content of the polymerized catechins is the content obtained by subtracting the contents of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate from the tannin content measured by the ferric tartrate method (Tea Research Report 71 (1990) 43-74).

Effect of the Invention

[0019] Regarding fruit tea beverages containing both black tea-derived and fruit-derived components, generally speaking, when there are many fruit-derived components, the fruit juice flavor is too strong and interferes with the taste of confectionery, while when there are many black tea-derived components, the bitterness and astringency tend to be too strong when consumed as a beverage with sweet foods such as confectionery, making them poor pairings. In contrast, the packaged fruit juice-containing black tea beverage proposed in this invention contains fruit-derived components. Derived from fruit juice components Focusing on polyphenols, tea-derived polyphenols, procyanidins, and sugars, and adjusting their amounts and ratios, a beverage can be consumed as a dessert drink. Furthermore, when consumed with confectionery, it does not interfere with the taste of the food but rather enhances it, resulting in a pleasant flavor. Specifically, it is a beverage that can be consumed as a dessert drink and, when consumed with confectionery, enhances the aroma and flavor of the confectionery. Its sweetness enhances the lingering aroma of the confectionery, its fruitiness enhances the sweetness of the confectionery, and its astringency resets the aftertaste, making it a suitable beverage to be consumed during meals and paired with food. [Modes for carrying out the invention]

[0020] An example of an embodiment of the present invention will be described below. However, the technical scope of the present invention is not limited to the example of the embodiment described below.

[0021] <<This container contains fruit juice-containing black tea beverage>> The containerized fruit juice-containing black tea beverage of the present invention (also referred to as "this containerized fruit juice-containing black tea beverage") is a fruit juice-containing black tea beverage containing black tea-derived components and fruit-derived components, particularly fruit juice components. In other words, it is a containerized fruit juice-containing black tea beverage in which a fruit juice-containing beverage composition containing black tea-derived components and fruit-derived components is filled into a container.

[0022] Here, "contained fruit juice-containing black tea beverage" refers to a fruit juice-containing black tea beverage that has been packaged and subjected to heat sterilization as required by law or other regulations. Furthermore, "tea beverage" refers to a beverage that contains ingredients derived from tea. Furthermore, "fruit juice components" refers to the liquid components obtained by processing fruits, such as by squeezing them for juice.

[0023] The packaged fruit juice-containing black tea beverage of the present invention is an industrial product that can be distributed on the market and has a guaranteed shelf life (so-called best-before period). Therefore, the packaged fruit juice-containing black tea beverage of the present invention differs technically and industrially from beverages that are prepared at home or in restaurants and consumed immediately (see, for example, "Latest Soft Drinks," supervised by the Japan Soft Drink Association et al., Korin, 2003). Furthermore, in accordance with laws and regulations, the product name of the packaged fruit juice-containing black tea beverage must be indicated on the packaging material such as the container or label. The product name of the packaged fruit juice-containing black tea beverage of the present invention is not particularly limited. However, since it contains at least black tea-derived components and fruit-derived components, it may be called a black tea beverage, fruit juice beverage, fruit juice-containing beverage, soft drink, etc. Furthermore, it is preferable that the packaged fruit juice-containing black tea beverage of the present invention be in a form that can be consumed as is without dilution after opening (so-called single-strength).

[0024] This packaged fruit juice-containing black tea beverage may also be a cloudy fruit juice-containing black tea beverage. The term "cloudy fruit juice-containing black tea beverage" refers to a fruit juice-containing black tea beverage that is cloudy. In this context, "having turbidity" means that the beverage is cloudy and not transparent. Specifically, it refers to a state where the contents of the container, i.e., the beverage, after being filled, have a transmittance (T%) value of 90% or less at 660 nm, compared to pure water as a reference.

[0025] (Ingredients derived from black tea) In this invention, "black tea-derived components" refers to components derived from black tea leaves. Examples of the "tea-derived components" include a liquid obtained by extracting tea leaves (tea leaf extract), a concentrated liquid obtained by concentrating the tea leaf extract (tea leaf concentrate), a dried product obtained by drying the tea leaf extract (dried tea leaves), and a dried product obtained by drying the concentrated tea leaf solution (dried concentrated tea leaves). Depending on the circumstances, one or more of these may be used. Furthermore, black tea-derived polyphenols are also part of the black tea-derived components. Furthermore, in preparing these "tea-derived components," one or more of various known techniques, such as solid-liquid separation, activated carbon treatment, and enzymatic treatment, may be appropriately selected and implemented.

[0026] The aforementioned tea leaves can be those commonly used in tea beverages, that is, tea leaves obtained by fermenting raw tea leaves and processing them as needed. There are no particular restrictions on the tea leaves' brewing period, origin, variety, grade, or fermentation conditions. For example, it can be Chinese variety (var. sinensis), Assam variety (var. assamica), or a blend of two or more types of tea leaves. Specifically, examples include Uva, Darjeeling, Nuwara Eliya, Dimbula, Kandy, Java, Japanese black tea, and Keemun.

[0027] Whether or not a bottled fruit juice-containing black tea beverage contains black tea-derived ingredients can be determined from the product name, ingredients, and other information printed on the packaging, such as the container or label. This information can be obtained not only from the product itself, but also from books, newspapers, and internet sources. In addition to these factors, the determination can also be made by whether various components normally present in black tea, such as theaflavins, thearubigins, and tannins, can be detected through analysis. Since regular black tea contains theaflavins, thearubigins, proanthocyanidin polymers, theanine, and caffeine, determining whether or not these components are present allows for a more reliable determination. All of the bottled fruit juice-containing black tea beverages prepared in the examples described later contained these components.

[0028] In this packaged fruit juice-containing black tea beverage, the content of black tea-derived components in the solid components excluding the liquid components is preferably 5.0 to 50.0% by mass, more preferably 10.0% by mass or more or 45.0% by mass or less, and more preferably 15.0% by mass or more or 40.0% by mass or less.

[0029] (Fruit-derived ingredients) In this invention, "fruit-derived component" means a component derived from fruit. Examples of "fruit-derived components" include some or all of the processed products obtained by extracting, juicing, or crushing fruits (hereinafter, these will be collectively referred to as "fruit extracts"). Depending on the circumstances, one or more of these may be used. Furthermore, fruit-derived polyphenols and fruit juice components are also part of the fruit-derived components. This packaged fruit juice-containing black tea beverage contains at least fruit juice components as fruit-derived ingredients. Furthermore, concentrated or dried fruit extracts (fruit concentrates, dried fruit products) may be used in place of or in combination with fruit extracts, and all of these fall under the category of "fruit-derived components" in this invention.

[0030] The fruit extract or fruit concentrate may be in liquid or solid form, or both may be used in combination. The fruit derived from fruit extracts, etc., can be fresh fruit, frozen fruit, dried fruit, or a combination thereof. Particularly preferred are fresh fruit or frozen fruit, specifically components obtained by extracting, juicing, or grinding fruit that has not been heat-treated to 40°C or higher. These components may be solid, such as fruit pulp, or liquid, such as fruit juice. However, heating by heat sterilization performed during packaging is not included in the aforementioned heat treatment.

[0031] The fruit species of the fruit-derived components contained in this packaged fruit juice-containing black tea beverage are not particularly limited. For example, the fruit species may include citrus fruits such as oranges, mandarins, grapefruits, lemons, bergamots, and Hyuganatsu oranges; fruits of the Rosaceae family such as peaches, apples, white grapes, strawberries, pears, European pears, apricots, plums, cherries, Japanese apricots, and prunes; and papaya, lychee, grapes, mangoes, blackcurrants, kiwis, acerola, bananas, persimmons, blueberries, melons, and guavas. It may be one of these species or a combination of two or more of these species. In particular, one or more fruits selected from apples, peaches, grapes, persimmons, blueberries, and strawberries may be included.

[0032] In this packaged fruit juice-containing black tea beverage, a preferred example of the fruit-derived component is a component derived from the fruit of a plant in the Rosaceae family. Examples of fruits from plants in the Rosaceae family include plums, peaches, strawberries, apples, pears, loquats, and quince. It may be one of these species or a combination of two or more of them.

[0033] Examples of fruits that can be included in the fruit juice components of this packaged fruit juice-containing black tea beverage include plums, peaches, strawberries, apples, pears, grapes, persimmons, and blueberries.

[0034] The fruit-derived components (including fruit juice components) contained in this packaged fruit juice-containing black tea beverage are preferably components derived from unheated fruit. In this context, "unheated fruit" means fruit that has not been heat-treated to 40°C or higher. However, heating by heat sterilization performed when packaging is not included in the aforementioned heat treatment. Specifically, the fruit-derived component is preferably an ingredient obtained by extracting, juicing, or crushing fruit that has not been heat-treated to 40°C or higher (also referred to as "raw fruit"), and may be in the form of solids such as fruit pulp or liquids such as fruit juice.

[0035] Whether or not a bottled fruit juice-containing black tea beverage contains fruit-derived ingredients can be determined from the product name, ingredients, and other information listed on the packaging, such as the container or label. This information can be obtained not only from the product itself, but also from books, newspapers, and internet sources. In addition to these factors, the fruit can also be judged by whether various components normally present in the fruit, such as citric acid and organic acids, can be detected through analysis.

[0036] In this packaged fruit juice-containing black tea beverage, from the viewpoint of balancing the flavor of black tea and the flavor of fruit, the content of the fruit-derived components (including fruit juice components) is preferably less than 15.0% by mass, and more preferably 12.0% by mass or less, of which 10.0% by mass or less, and of which 7.0% by mass or less. However, if the content of fruit-derived components is too low, it will be difficult to perceive the fruit's aroma and flavor, so it is preferable that it be 0.5% by mass or more, and more preferably 1.0% by mass or more, and even more preferably 3.0% by mass or more.

[0037] In this packaged fruit juice-containing black tea beverage, from the viewpoint of balancing the flavor of black tea and the flavor of fruit, the ratio of the content (mass) of fruit-derived components (including fruit juice components) to the content (mass) of black tea-derived components (fruit-derived components / black tea-derived components) is preferably 0.5 to 9.5, and more preferably 0.7 or more or 5.0 or less, and more preferably 1.5 or more or 4.0 or less.

[0038] (Polyphenols) This packaged fruit juice-containing black tea beverage contains fruit-derived polyphenols (also referred to as "fruit-derived polyphenols") which constitute some of the fruit-derived components, and black tea-derived polyphenols (also referred to as "black tea-derived polyphenols") which constitute some of the black tea-derived components.

[0039] In this invention, "fruit-derived polyphenols" refers to procyanidins, chlorogenic acid, phloretins, quercetins, etc., and "fruit-derived polyphenol content" refers to the total content of these. The content of fruit-derived polyphenols can be calculated, for example, by subtracting the equivalent amount of vitamin C, measured by a calibration curve using high-performance liquid chromatography (HPLC), from the polyphenol content analyzed by the Forlin-Dennis method. Furthermore, in the examples described later, the content of fruit-derived polyphenols in the packaged fruit juice-containing black tea beverage is calculated based on the amount of fruit-derived polyphenols contained in the raw material fruit juice components. However, the measurement methods are not limited to these. The Forlin-Dennis method (explanation in the Fifth Revised Edition of the Standard Tables of Food Composition in Japan Analysis Manual, edited by the Japan Food Research Laboratories) is a method that utilizes the reducing power of phenolic hydroxyl groups under alkaline conditions to quantify the blue color produced by the reduction of molybdic acid in Forlin's reagent (Forlin-Dennis reagent) by measuring the absorbance at 725-760 nm.

[0040] On the other hand, in the present invention, "black tea-derived polyphenols" refers to condensed tannins (also simply called "tannins"), theaflavins, theaflavins-3-gallate, theaflavins-3'-gallate, theaflavins-3,3'-digallate, thearubigins, catechins, i.e., eight types of catechins: catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg), and epigallocatechin gallate (EGCg), as well as gallic acid, etc., and the "content of black tea-derived polyphenols" is the total amount of these. The amount of tea-derived polyphenols in this packaged fruit juice-containing tea beverage can be measured as the amount of tannins measured by the iron tartrate method (Tea Research Report 71 (1990) 43-74). In addition, in the examples described later, the amount of tea-derived polyphenols is calculated from the blended amount based on the amount of tea-derived polyphenols contained in the raw tea components. However, the measurement method is not limited to these methods. The above eight types of catechins are also referred to as "non-polymerized catechins."

[0041] (Content of polyphenols derived from black tea) The amount of tea-derived polyphenols in this packaged fruit juice-containing tea beverage is preferably 15.0 to 100.0 mg / 100 ml. A tea-derived polyphenol content of 15.0 mg / 100 ml or more is preferable because it allows the aroma and flavor of tea to be perceived. On the other hand, a content of 100.0 mg / 100 ml or less is preferable because it can suppress the bitterness of tea. From this viewpoint, the content of black tea-derived polyphenols in the bottled fruit juice-containing black tea beverage is preferably 15.0 mg / 100 ml or more, more preferably 17.0 mg / 100 ml or more, and more preferably 18.0 mg / 100 ml or more. On the other hand, it is preferably 100.0 mg / 100 ml or less, more preferably 90.0 mg / 100 ml or less, more preferably 80.0 mg / 100 ml or less, and more preferably 78.0 mg / 100 ml or less.

[0042] In this packaged fruit juice-containing black tea beverage, the black tea-derived polyphenols are preferably polyphenols derived from one or more types of black tea leaves selected from Uva, Darjeeling, Nuwara Eliya, Dimbula, Kandy, Java, Japanese black tea, and Keemun.

[0043] The amount of black tea-derived polyphenols can be adjusted by appropriately adjusting the type and amount of black tea leaves, the extraction conditions of the black tea leaves, etc. It can also be adjusted by blending one or more types selected from the group consisting of black tea leaf extract, black tea leaf concentrate, dried black tea leaves, and concentrated dried black tea leaves. In this case, when preparing black tea leaf extract, black tea leaf concentrate, dried black tea leaves, and concentrated dried black tea leaves, one or more known techniques, such as solid-liquid separation, activated carbon treatment, and enzyme treatment, can be appropriately selected and their respective conditions adjusted to control the amount of black tea-derived polyphenols. Furthermore, the amount of black tea-derived polyphenols can also be adjusted by using commercially available black tea-derived polyphenols in combination and adjusting their quantity.

[0044] ( Derived from fruit juice components (Polyphenol content) In this container of fruit juice-containing black tea beverage Derived from fruit juice components The polyphenol content is preferably 0.2 to 6.6 mg / 100 ml. Derived from fruit juice components A polyphenol content of 0.2 mg / 100 ml or more is preferable because it allows the fruit's aroma and flavor to be perceived. On the other hand, a content of 6.6 mg / 100 ml or less is preferable because it can suppress the bitterness of the fruit. From this perspective, in this bottled fruit juice-containing black tea beverage Derived from fruit juice components The polyphenol content is preferably 0.2 mg / 100 ml or more, more preferably 0.3 mg / 100 ml or more, more preferably 0.5 mg / 100 ml or more, and more preferably 1.0 g / 100 ml or more. On the other hand, it is preferably 6.6 g / 100 ml or less, more preferably 6.0 mg / 100 ml or less, more preferably 5.0 mg / 100 ml or less, and more preferably 4.0 mg / 100 ml or less.

[0045] In this packaged fruit juice-containing black tea beverage, Derived from fruit juice components The polyphenols are preferably derived from one or more fruits selected from apples, peaches, grapes, persimmons, blueberries, and strawberries.

[0046] Derived from fruit juice components The amount of polyphenols depends on the type of fruit. , fruit The juice can be prepared by enzymatic treatment. However, this method is not limited to these methods.

[0047] (Total polyphenol content) In this packaged fruit juice-containing black tea beverage, Derived from fruit juice components The total content of polyphenols and black tea-derived polyphenols (referred to as "total polyphenol content") is preferably 8.0 to 100.0 mg / 100 ml. A total polyphenol content of 8.0 mg / 100 ml or more in this packaged fruit juice-containing black tea beverage is preferable because it provides a moderate level of concentration. On the other hand, a content of 100.0 mg / 100 ml or less is preferable because it prevents the beverage from having an overly strong flavor. From this viewpoint, the total polyphenol content in this packaged fruit juice-containing black tea beverage is preferably 8.0 to 100.0 mg / 100 ml or more, more preferably 8.5 mg / 100 ml or more, more preferably 9.0 mg / 100 ml or more, and more preferably 9.5 mg / 100 ml or more. On the other hand, it is preferably 100.0 mg / 100 ml or less, more preferably 90.0 mg / 100 ml or less, more preferably 85.0 mg / 100 ml or less, and more preferably 80.0 mg / 100 ml or less.

[0048] ( Derived from fruit juice components Polyphenols (Polyphenols derived from black tea) In this packaged fruit juice-containing black tea beverage, the total amount of black tea-derived polyphenols (mg / 100ml) is as follows: Derived from fruit juice components The ratio of polyphenol content (mg / 100ml) (fruit-derived polyphenols / black tea-derived polyphenols) is preferably between 0.01 and 0.80. In this packaged fruit juice-containing black tea beverage, The aforementioned A concentration of fruit-derived polyphenols / black tea-derived polyphenols of 0.01 or higher is preferable because it results in a milder astringency. On the other hand, a concentration of 0.80 or lower is preferable because it results in a richer astringency. From this perspective, in this bottled fruit juice-containing black tea beverage, The aforementioned The amount of fruit-derived polyphenols / black tea-derived polyphenols is preferably 0.01 or higher, more preferably 0.02 or higher, more preferably 0.03 or higher, and more preferably 0.05 or higher. On the other hand, it is preferably 0.80 or lower, more preferably 0.50 or lower, more preferably 0.30 or lower, and more preferably 0.10 or lower.

[0049] (Procyanidin content) This bottled fruit juice-containing black tea beverage is Derived from fruit juice components It is preferable that the product contains 0.15 to 2.0 mg of procyanidins per 100 ml. Derived from fruit juice components A content of 0.15 mg / 100 ml or more of procyanidins is preferable because the astringency enhances the confectionery, while a content of 2.0 mg / 100 ml or less is preferable because the astringency does not interfere with the confectionery. From this perspective, this bottled fruit juice-containing black tea beverage is Derived from fruit juice components It is preferable to contain 0.15 mg / 100 ml or more of procyanidins, more preferably 0.2 mg / 100 ml or more, more preferably 0.3 mg / 100 ml or more, and more preferably 0.4 mg / 100 ml or more. On the other hand, it is preferable to contain 2.0 mg / 100 ml or less, more preferably 1.8 mg / 100 ml or less, more preferably 1.6 mg / 100 ml or less, and more preferably 1.5 mg / 100 ml or less.

[0050] In this packaged fruit juice-containing black tea beverage, Derived from fruit juice components To adjust the procyanidin content to the above range, one can select the type and variety of fruit used in the juice, adjust the harvest time, or select the parts of the fruit used, such as removing the peel and seeds. However, these methods are not the only options.

[0051] In this invention, "procyanidins" includes procyanidin monomers, procyanidin dimers, procyanidin trimers, procyanidin tetramers, procyanidin pentamers, procyanidin hexamers, and procyanidin heptamers, etc. The "procyanidin content" can be analyzed by a colorimetric method using the vanillin-sulfuric acid method (Food Functionality Science Editorial Committee. Total Proanthocyanidin Content. Food Functionality Science. Tokyo, Industrial Technology Service Center, 2008, p1069). In the examples described later, the content is calculated from the blended amount based on the amount of procyanidins contained in the fruit juice components used as raw materials. However, the measurement method is not limited to these methods.

[0052] (Procyanidins / Fruit polyphenols) In this packaged fruit juice-containing black tea beverage, Derived from fruit juice components Polyphenol content (mg / 100ml), Derived from fruit juice components The ratio of procyanidins (mg / 100ml) to fruit polyphenols (procyanidins / fruit polyphenols) is preferably 0.28 to 0.70. In this packaged fruit juice-containing black tea beverage, The aforementioned A procyanidin / fruit polyphenol ratio of 0.28 or higher is preferable because it provides a moderate, refreshing fruity aroma. On the other hand, a ratio of 0.70 or lower is preferable because the refreshing quality enhances the sweetness of the confectionery. From this perspective, in this bottled fruit juice-containing black tea beverage, The aforementioned The procyanidin / fruit polyphenol ratio is preferably 0.28 or higher, more preferably 0.30 or higher, and more preferably 0.35 or higher. On the other hand, it is preferably 0.70 or lower, more preferably 0.65 or lower, and more preferably 0.60 or lower.

[0053] (Catechin content) This packaged fruit juice-containing black tea beverage preferably contains 1.0 to 15.0 mg / 100 ml of gallate-type catechins. A content of 1.0 mg / 100 ml or more of gallate-type catechins is desirable because it results in a moderately astringent aftertaste, while a content of 15.0 mg / 100 ml or less is also desirable because it results in an aftertaste that is not too bitter or astringent. From this viewpoint, the packaged fruit juice-containing black tea beverage preferably contains 1.0 mg / 100 ml or more of gallate-type catechins, more preferably 1.3 mg / 100 ml or more, more preferably 1.5 mg / 100 ml or more, and more preferably 1.7 mg / 100 ml or more. On the other hand, it is preferable to contain 15.0 mg / 100 ml or less, more preferably 14.5 mg / 100 ml or less, more preferably 14.0 mg / 100 ml or less, and more preferably 13.5 mg / 100 ml or less.

[0054] In this invention, "gallate-type catechins" refers to catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin gallate (ECg), and epigallocatechin gallate (EGCg), and "gallate-type catechin content" refers to the total content of these. The content of gallate-type catechins in beverages can be calculated using a calibration curve method with a high-performance liquid chromatography (HPLC) instrument.

[0055] (Polymerized catechins / Gallate-type catechins) In this packaged fruit juice-containing black tea beverage, the ratio of polymerized catechins (mg / 100ml) to gallate-type catechins (mg / 100ml) (polymerized catechins / gallate-type catechins) is preferably 1.0 to 20.0. In this packaged fruit juice-containing black tea beverage, a polymerized catechin / gallate-type catechin content of 1.0 or higher is preferable because it leaves a rich astringency on the tongue and gives a sense of concentration. On the other hand, a content of 20.0 or lower is preferable because it results in a milder astringency that can reset the aftertaste of food when combined with it. From this viewpoint, in the fruit juice-containing black tea beverage in this container, the polymerized catechins / gallate-type catechins are preferably 1.0 or higher, more preferably 1.2 or higher, more preferably 1.3 or higher, and more preferably 2.0 or higher. On the other hand, it is preferably 20.0 or lower, more preferably 19.0 or lower, more preferably 15.0 or lower, and more preferably 12.0 or lower.

[0056] (Polymerized catechin content) This packaged fruit juice-containing black tea beverage preferably contains 10.0 to 100.0 mg / 100 ml of polymerized catechins. A content of 10.0 mg / 100 ml or more of polymerized catechins is preferable because it adds depth to the flavor, while a content of 100.0 mg / 100 ml or less is also preferable because it does not result in a flavor that is too heavy. From this viewpoint, it is preferable that the packaged fruit juice-containing black tea beverage contains 10.0 mg / 100 ml or more of polymerized catechins, and more preferably 12.0 mg / 100 ml or more, of which 15.0 mg / 100 ml or more, of which 16.0 mg / 100 ml or more, and of which 18.0 mg / 100 ml or more. On the other hand, it is preferable that it contains 100.0 mg / 100 ml or less, and more preferably 90.0 mg / 100 ml or less, of which 80.0 mg / 100 ml or less, and of which 75.0 mg / 100 ml or less.

[0057] Furthermore, "polymerized catechins" refer to substances formed by the bonding of multiple non-polymerized catechins, resulting in a quantitative or heavy compound. In this invention, "polymerized catechins" include theaflavins, theaflavins-3-gallate, theaflavins-3'-gallate, theaflavins-3,3'-digalate, thearubidin, and the like. The polymerized catechin content can be calculated by subtracting the non-polymerized catechin content, measured using a calibration curve method with high-performance liquid chromatography (HPLC), from the amount of polyphenols analyzed by the iron tartrate method. In the examples described later, the polymerized catechin content is calculated from the blending amount based on the amount of polymerized catechins contained in the raw material, black tea components. However, the measurement method is not limited to these methods.

[0058] (sugar content) The fruit juice-containing black tea beverage in this container preferably has a total content of monosaccharides and disaccharides (sugar content) of 1.0 to 10.0 g / 100 ml. Sugar content is 1.0 g If it is 100ml or more, it is preferable because it has a richness and concentration due to the quality of the sweetness, whereas 10.0 g If the amount is 100ml or less, it is preferable because the quality of the sweetness enhances the lingering aroma of the confectionery. From this perspective, it is preferable that the sugar content of this packaged fruit juice-containing black tea beverage is 1.0g / 100ml or more, and more preferably 1.2g / 100ml. g / 100ml or more, of which 1.5 g / 100ml or more, among those 2.0g It is even more preferable that it be 100ml or more. On the other hand, 10.0 g Preferably less than 100ml, and especially 9.0 g / 100ml or less, among those, 8.0 g / 100ml or less, among those, 6.0 g It is even more preferable that the volume is 100ml or less.

[0059] To adjust the sugar content within the above range, methods such as adjusting the amount, type, and variety of fruit juice, as well as adding monosaccharides or disaccharides, are possible. However, these methods are not the only ones that can be used. In this invention, "monosaccharide" refers to glucose and fructose, and the monosaccharide content is the total amount of these. "Disaccharide" refers to sucrose, maltose, and cellobiose, and the disaccharide content is the total amount of these. The sugar content is the sum of the monosaccharide and disaccharide content. The monosaccharide and disaccharide content can be measured using high-performance liquid chromatography (HPLC) and calibration curve methods.

[0060] (Sugars / Total Polyphenols) In this packaged fruit juice-containing black tea beverage, the ratio of the sugar content (g / 100ml) to the total polyphenol content (mg / 100ml) (sugars / total polyphenols) is preferably 30 to 300. A sugar / total polyphenol content of 30 or more is preferable because it provides a moderate sweetness and tea flavor. On the other hand, a content of 300 or less is also preferable because it is not too sweet and still allows you to taste the tea flavor. From this viewpoint, in the bottled fruit juice-containing black tea beverage, the sugars / total polyphenols are preferably 30 or more, more preferably 40 or more, more preferably 50 or more, and more preferably 60 or more. On the other hand, they are preferably 300 or less, more preferably 290 or less, more preferably 280 or less, and more preferably 270 or less.

[0061] (organic acid) The packaged fruit juice-containing black tea beverage preferably contains at least one or two organic acids, namely tartaric acid and malic acid.

[0062] The organic acid content in this packaged fruit juice-containing black tea beverage is preferably 1.0 to 60.0 mg / 100 ml. A content of 1.0 mg / 100 ml or more of organic acids is preferable because it allows for a sufficient sour taste. On the other hand, a content of 60.0 mg / 100 ml or less is also preferable because it does not result in an excessively sour taste. From this viewpoint, the organic acid content in this packaged fruit juice-containing black tea beverage is preferably 1.0 mg / 100 ml or more, more preferably 3.0 mg / 100 ml or more, and more preferably 5.0 mg / 100 ml or more. On the other hand, it is preferably 60.0 mg / 100 ml or less, more preferably 50.0 mg / 100 ml or less, and more preferably 40.0 mg / 100 ml or less.

[0063] In this packaged fruit juice-containing black tea beverage, the ratio of the organic acid content (mass) to the black tea-derived component content (mass) is preferably 0.001 to 2.0, more preferably 0.005 or more or 1.0 or less, and more preferably 0.01 or more or 0.5 or less.

[0064] In this invention, the organic acid content is the total content of citric acid, malic acid, tartaric acid, succinic acid, lactic acid, formic acid, and acetic acid. The content of citric acid, malic acid, tartaric acid, succinic acid, lactic acid, formic acid, and acetic acid in beverages can be measured using high-performance liquid chromatography (HPLC) and calibration curve methods, respectively.

[0065] In this packaged fruit juice-containing black tea beverage, the origin of malic acid, tartaric acid, and organic acids is not particularly limited. For example, they may be derived from the extracted fruit, the added unheated fruit-derived components, or other added components, such as malic acid preparations or organic acid preparations. Among these, it is preferable that they be derived from fruit, such as the extracted fruit or the added unheated fruit-derived components. As mentioned above, the fruit species used in this case are not particularly limited; for example, one or more of the aforementioned fruit species may be used.

[0066] In this packaged fruit juice-containing black tea beverage, methods for adjusting the organic acid content, tartaric acid content, and malic acid content include, for example, adjusting the type and amount of fruit used for extraction, the extraction conditions, the type and amount of unheated fruit-derived components added, and adding malic acid preparations or organic acid preparations. However, the method is not limited to these methods.

[0067] (Polymerized catechins / organic acids) In this packaged fruit juice-containing black tea beverage, the ratio of polymerized catechin content (mg / 100ml) to organic acid content (mg / 100ml) (polymerized catechin / organic acid) is preferably 0.01 to 100.0. In this packaged fruit juice-containing black tea beverage, a polymerized catechin / organic acid content of 0.01 or higher is preferable because it retains a slight astringency even after opening. On the other hand, a content of 100.0 or lower is preferable because it retains a refreshing fruity taste even after opening. From this viewpoint, in the bottled fruit juice-containing black tea beverage, the polymerized catechins / organic acids are preferably 0.01 or higher, more preferably 0.10 or higher, more preferably 0.20 or higher, and more preferably 0.40 or higher. On the other hand, they are preferably 100.0 or lower, more preferably 70.0 or lower, more preferably 40.0 or lower, and more preferably 10.0 or lower.

[0068] (Malic acid + Tartaric acid / Organic acids) In this packaged fruit juice-containing black tea beverage, the ratio of the total content of malic acid and tartaric acid (mg / 100ml) to the total organic acid content (mg / 100ml) (malic acid + tartaric acid / organic acid) is preferably 0.50 to 1.00. In this packaged fruit juice-containing black tea beverage, a ratio (malic acid + tartaric acid / organic acid) of 0.50 or higher is preferable because it results in a refreshing acidity. On the other hand, a ratio of 1.00 or lower is preferable because it results in a mellow acidity. From this viewpoint, in the bottled fruit juice-containing black tea beverage, the ratio (malic acid + tartaric acid / organic acid) is preferably 0.50 or higher, more preferably 0.55 or higher, more preferably 0.60 or higher, and more preferably 0.65 or higher. On the other hand, it is preferably 1.00 or lower, more preferably 0.99 or lower, more preferably 0.98 or lower, and more preferably 0.97 or lower.

[0069] (Malic acid / organic acid) In this packaged fruit juice-containing black tea beverage, the ratio of malic acid content to organic acid content (malic acid / organic acid) is preferably 0.30 to 1.00. A ratio of malic acid content to organic acid content (malic acid / organic acid) of 0.30 or higher is preferable because it allows for a fresh, fruity acidity. From this viewpoint in particular, the ratio (malic acid / organic acid) of the bottled fruit juice-containing black tea beverage is more preferably 0.35 or higher or 0.95 or lower, particularly preferably 0.37 or higher or 0.89 or lower, and most preferably 0.40 or higher or 0.85 or lower.

[0070] (Malic acid) The malic acid content in this packaged fruit juice-containing black tea beverage is preferably 1.0 to 60.0 mg / 100 ml. A malic acid content of 1.0 mg / 100 ml or more is preferable because it allows for a sufficient perception of the strong sourness derived from malic acid. On the other hand, a content of 60.0 mg / 100 ml or less is also preferable because it allows for a moderate perception of the strong sourness derived from malic acid. From this viewpoint, the malic acid content in this packaged fruit juice-containing black tea beverage is preferably 1.0 mg / 100 ml or more, more preferably 3.0 mg / 100 ml or more, and more preferably 5.0 mg / 100 ml or more. On the other hand, it is preferably 60.0 mg / 100 ml or less, more preferably 50.0 mg / 100 ml or less, and more preferably 40.0 mg / 100 ml or less.

[0071] In this packaged fruit juice-containing black tea beverage, the ratio of malic acid content (mass) to black tea-derived component content (mass) is preferably 0.001 to 2.0, more preferably 0.01 or more or 1.0 or less, and more preferably 0.05 or more or 0.5 or less.

[0072] (Insoluble dietary fiber) It is preferable that this packaged fruit juice-containing black tea beverage contains insoluble dietary fiber. "Insoluble dietary fiber" refers to dietary fiber that does not dissolve in water.

[0073] In this packaged fruit juice-containing black tea beverage, the amount of insoluble dietary fiber is preferably 3.0 to 60.0 mg / 100 ml. In this packaged fruit juice-containing black tea beverage, a concentration of insoluble dietary fiber of 3.0 mg / 100 ml or more is preferable because it allows for a strong perception of the fruit flavor. On the other hand, a concentration of 60.0 mg / 100 ml or less is preferable because it results in a pleasant mouthfeel when consumed. From this viewpoint, the amount of insoluble dietary fiber in the bottled fruit juice-containing black tea beverage is preferably 3.0 mg / 100 ml or more, more preferably 5.0 mg / 100 ml or more, and more preferably 7.0 mg / 100 ml or more. On the other hand, it is preferably 60.0 mg / 100 ml or less, more preferably 30.0 mg / 100 ml or less, and more preferably 20.0 mg / 100 ml or less.

[0074] In this packaged fruit juice-containing black tea beverage, the ratio of the amount of insoluble dietary fiber (by mass) to the amount of black tea-derived components (by mass) is preferably 0.025 to 3.00, more preferably 0.05 or more or 2.00 or less, and more preferably 0.10 or more or 1.00 or less.

[0075] Insoluble dietary fiber in this packaged fruit juice-containing black tea beverage can include, for example, one or more selected from fruit-derived extracts, crushed granules, and concentrates thereof, and can mainly be said to be derived from the added fruit-derived components. Therefore, the amount of insoluble dietary fiber can be adjusted to the aforementioned range by, for example, adjusting the type and amount of fruit-derived components added. However, the method is not limited to these methods.

[0076] Furthermore, the amount of insoluble dietary fiber can be measured using the modified Prosky method (enzyme-gravimetric method) (Explanation of the Analysis Manual for the Fifth Revised Standard Tables of Food Composition in Japan, written by analytical practitioners, edited by the Japan Food Research Laboratories, published by Chuohoki Shuppan Co., Ltd., 2001, pp. 66-72).

[0077] (particle) This packaged fruit juice-containing black tea beverage may contain particles. These particles include, but are not limited to, particles derived from the fruit used in the extraction, such as particles resulting from the turbidity caused by the creaming down of the extract.

[0078] In this packaged fruit juice-containing black tea beverage, it is preferable that particles with a particle size in the range of 20.0 μm to 200.0 μm constitute 30.0% to 80.0% of the total particles by volume. By keeping the particle size within this range, it is possible to enhance the intensity of the fruity aftertaste that lingers on the tongue, and also to suppress the formation of precipitate when stored at a temperature. From this viewpoint, the proportion of particles with a particle size in the range of 20.0 μm to 200.0 μm is more preferably 40.0% or more or 75.0% or less, and among these, it is particularly preferable that it be 45.0% or more or 70.0% or less. Furthermore, it is most preferable to include particles in the range of 20.0 to 80.0 μm at a ratio of 55.0 to 85.0% by volume relative to the total number of particles, because this significantly enhances the intensity of the fruit aftertaste while suppressing changes in liquid color.

[0079] In this packaged fruit juice-containing black tea beverage, the proportion of particles with a particle size in the range of 20.0 μm to 200.0 μm can be adjusted by adjusting the type and amount of fruit extracted, the extraction conditions, the cooling temperature after extraction, the filtration conditions, and the type and amount of unheated fruit-derived components added. Strengthening the extraction conditions, lowering the cooling temperature, or weakening the filtration conditions tends to increase the proportion of particles with a particle size in the range of 20.0 μm to 200.0 μm.

[0080] Furthermore, particle size can be measured using a laser diffraction particle size distribution analyzer, for example, the SHIMADZU SALD-2300 (manufactured by Shimadzu Corporation).

[0081] (mineral) In this packaged fruit juice-containing black tea beverage, the mineral content is preferably such that the sodium (Na) content is 0.5 mg / 100 ml to 8.0 mg / 100 ml, and more preferably 1.0 mg / 100 ml or more or 7.0 mg / 100 ml or less, and more preferably 1.5 mg / 100 ml or more or 6.0 mg / 100 ml or less. The potassium (K) content is preferably 3.0 mg / 100 ml to 30.0 mg / 100 ml, more preferably 4.0 mg / 100 ml or more, or 20.0 mg / 100 ml or less, and more preferably 5.0 mg / 100 ml or more, or 10.0 mg / 100 ml or less. The calcium (Ca) content is preferably 0.01 mg / 100 ml to 1.0 mg / 100 ml, and more preferably 0.02 mg / 100 ml or more or 0.9 mg / 100 ml or less, and more preferably 0.03 mg / 100 ml or more or 0.8 mg / 100 ml or less. The magnesium (Mg) content is preferably 0.02 mg / 100 ml to 2.0 mg / 100 ml, more preferably 0.04 mg / 100 ml or more or 1.8 mg / 100 ml or less, and more preferably 0.06 mg / 100 ml or more or 1.6 mg / 100 ml or less.

[0082] In this packaged fruit juice-containing black tea beverage, the mineral content can be adjusted as appropriate by selecting raw materials, processing raw materials, and adjusting the proportion of raw materials used. For example, it can be adjusted as appropriate by selecting and combining black tea-derived components and fruit-derived components, as well as by processing and adjusting their proportions. However, the method is not limited to these methods. The mineral content of bottled fruit juice-containing black tea beverages can be measured using an ICP emission spectrometer.

[0083] (Herbal ingredients) This packaged fruit juice-containing black tea beverage may contain herbal ingredients. Here, "herbal components" may refer to the herbs themselves or their extracts. They may also be processed herbs such as dried or cut herbs, or extracts obtained by extracting herbs using known methods, or concentrates of such extracts. Examples of herb extracts include those of chamomile, peppermint, spearmint, apricot, lemongrass, cinnamon, rosemary, and rosehip. One or more herbs may be used, taking into consideration their compatibility with the fruit-derived components of this bottled fruit juice-containing black tea beverage. While not particularly limited, for example, if the fruit-derived component of a bottled fruit juice-containing black tea beverage is apple, it pairs well with chamomile extract, and if it is peach, it pairs well with apricot extract or rosehip extract. This bottled fruit juice-containing black tea beverage contains herbal ingredients, which enhance the fruity flavor through their aroma and refreshing properties.

[0084] To ensure that this packaged fruit juice-containing black tea beverage contains the above-mentioned herbal components, the herbal components can be added to the extract, or fresh herbs or dried / ground herbs can be extracted together with the black tea leaves. However, the method is not limited to these methods.

[0085] (Other ingredients) In addition to the above-mentioned ingredients, this packaged fruit juice-containing black tea beverage may contain various other ingredients that can be used in packaged black tea beverages, as needed (see, for example, "Latest Soft Drinks," supervised by the Japan Soft Drink Association et al., Korin, 2003). For example, it may contain sugars such as sucrose and fructose, pH adjusters such as citric acid and its salts, antioxidants such as vitamin C, sweeteners, flavorings, colorings, preservatives, seasonings, acidulants, vitamins, amino acids, etc. However, as mentioned above, given the current 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. Furthermore, it is preferable that this packaged fruit juice-containing black tea beverage has an alcohol content of less than 1% by mass, i.e., is a non-alcoholic beverage.

[0086] This packaged fruit juice-containing black tea beverage does not exclude the use of food additives (flavorings) that impart aroma and taste to food. However, given the current consumer trend to avoid additives, it is preferable not to use such food additives (flavorings).

[0087] <Solid amount: Bx> The solid content (Bx) of this packaged fruit juice-containing black tea beverage is not particularly limited. A content of 10.0% or less is preferable in terms of flavor, as it is not too sweet. From this viewpoint, a content of 9.0% or less is preferable, and among those, 7.0% or less is preferable, and among those, 6.0% or less is even more preferable. Regarding the lower limit of the solid content (Bx), a value of 1.0% or more is preferable, as it provides sweetness and an authentic fruit juice feel. From this viewpoint, a value of 1.0% or more is preferable, and 1.5% or more is preferable, and 2.0% or more is even preferable. The solid content (Bx) of bottled fruit juice-containing black tea beverages can be measured using a commercially available Bx measuring instrument. Means for adjusting the solid content (Bx) to the aforementioned range include, for example, adjusting the type and amount of fruit used for extraction, the extraction conditions, and the type and amount of fruit-derived components added. However, the method is not limited to these.

[0088] <ph> For this packaged fruit juice-containing black tea beverage, a pH of 2.8 or higher and less than 5.0 is preferable because the original flavor of the black tea can be felt in the aftertaste. From this viewpoint, the pH of the bottled fruit juice-containing black tea beverage is preferably 2.8 or higher, more preferably 3.0 or higher, and more preferably 3.5 or higher. On the other hand, it is preferably less than 5.0, more preferably 4.5 or lower, and more preferably 4.0 or lower. Methods for adjusting the pH of this packaged fruit juice-containing black tea beverage include, for example, adjusting the type and amount of fruit used for extraction, the extraction conditions, the type and amount of unheated fruit-derived components added, the addition of malic acid preparations or organic acid preparations, and the addition of pH adjusters. However, the method is not limited to these methods. The pH of this bottled fruit juice-containing black tea beverage can be measured using a commercially available pH meter.

[0089] <Transmittance (T%)> For this packaged fruit juice-containing black tea beverage, a transmittance (T%) of 50.0% to 90.0% is preferable because it improves both the visual perception of concentration and the perceived concentration of flavor when consumed. From this viewpoint, the transmittance (T%) of the bottled fruit juice-containing black tea beverage is preferably 50.0% or higher, more preferably 60.0% or higher, and even more preferably 65.0% or higher. On the other hand, it is preferably 90.0% or lower, more preferably 85.0% or lower, even more preferably 80.0% or lower, and even more preferably 75.0% or lower.

[0090] Methods for adjusting the transmittance (T%) of this packaged fruit juice-containing black tea beverage include, for example, adjusting the type and amount of fruit used for extraction, the extraction method and conditions, the filtration method and conditions, and the type and amount of unheated fruit-derived components added. In particular, in this packaged fruit juice-containing black tea beverage, the transmittance (T%) is greatly affected by the adjustment of the amount of insoluble dietary fiber and the particle size distribution mentioned above, so it is preferable to adjust these. However, this method is not limited to this method.

[0091] <Acidity> The acidity of this packaged fruit juice-containing black tea beverage is preferably between 0.001% and 0.100%. Within the range where acidity is present, the clean finish is desirable. From this viewpoint, the acidity of the fruit juice-containing black tea beverage in this container is preferably 0.001% or higher, more preferably 0.003% or higher, and more preferably 0.005% or higher. On the other hand, it is preferably 0.100% or lower, more preferably 0.090% or lower, and more preferably 0.080% or lower. The acidity of bottled fruit juice-containing black tea beverages can be adjusted primarily by the type and amount of fruit juice, the type and amount of acidulant added, etc. However, the method is not limited to these.

[0092] <<Manufacturing Method for Packaged Black Tea Beverages>> As a method for producing a packaged fruit juice-containing black tea beverage, we can provide a method for producing a packaged fruit juice-containing black tea beverage containing polyphenols derived from fruit and polyphenols derived from black tea, characterized in that it satisfies the following (A) to (E). (A) Fruit juice-containing black tea beverage to be filled into a container Derived from fruit juice components Adjust the procyanidin content to 0.15-2.0 mg / 100 ml. (B) Fruit juice-containing black tea beverage to be filled into a container Derived from fruit juice components Polyphenol content (mg / 100ml), Derived from fruit juice components Adjust the ratio of procyanidins (mg / 100ml) to 0.28-0.70. (C) Adjust the gallate-type catechin content of the fruit juice-containing black tea beverage to be filled into containers to 1.0 to 15.0 mg / 100 ml. (D) Adjust the ratio of polymerized catechins (mg / 100ml) to gallate-type catechins (mg / 100ml) of fruit juice-containing black tea beverages to be filled into containers (polymerized catechins / gallate-type catechins) to 1.0 to 20.0. (E) Adjust the total amount of monosaccharides and disaccharides (sugar content) of the fruit juice-containing black tea beverage to be filled into the container to 1.0 to 10.0 g / 100 ml.

[0093] As mentioned above, the fruit juice-containing black tea beverage to be filled into containers Derived from fruit juice components The procyanidin content is preferably adjusted to 0.15 mg / 100 ml or more, more preferably to 0.20 mg / 100 ml or more, and more preferably to 0.30 mg / 100 ml or more. On the other hand, it is preferably adjusted to 2.00 mg / 100 ml or less, more preferably to 1.80 mg / 100 ml or less, and more preferably to 1.60 mg / 100 ml or less. The aforementioned As mentioned above, the procyanidin content can be adjusted by selecting the type and variety of fruit used in the juice, or by selecting the parts of the fruit used, such as removing the peel and seeds. However, the method is not limited to these methods.

[0094] Fruit juice-containing black tea beverages to be filled into containers Derived from fruit juice components Polyphenol content (mg / 100ml), Derived from fruit juice components The ratio of procyanidins (mg / 100ml) (procyanidins / fruit polyphenols) is preferably adjusted to 0.28 or higher, more preferably to 0.30 or higher, and even more preferably to 0.35 or higher. On the other hand, it is preferable to adjust it to 0.70 or lower, more preferably to 0.65 or lower, and even more preferably to 0.60 or lower. The aforementioned As mentioned above, the preparation of procyanidins / fruit polyphenols can be done by selecting the type and variety of fruit used in the juice, adjusting the harvest time, and selecting the parts used, such as removing the peel and seeds. However, the method is not limited to these methods.

[0095] The gallate-type catechin content of fruit juice-containing black tea beverages filled into containers is preferably adjusted to 1.0 mg / 100 ml or more, more preferably to 1.3 mg / 100 ml or more, and more preferably to 1.5 mg / 100 ml or more. On the other hand, it is preferable to adjust it to 15.0 mg / 100 ml or less, more preferably to 14.5 mg / 100 ml or less, and more preferably to 14.0 mg / 100 ml or less. The gallate-type catechin content can be adjusted by selecting tea leaves with adjusted fermentation conditions, or by adjusting the amount of tea leaves used and the extraction conditions. However, the method is not limited to these methods.

[0096] The ratio of polymerized catechins (mg / 100ml) to gallate-type catechins (mg / 100ml) in fruit juice-containing black tea beverages filled into containers (polymerized catechins / gallate-type catechins) is preferably adjusted to 1.0 or higher, more preferably to 1.2 or higher, and more preferably to 1.3 or higher. On the other hand, it is preferable to adjust it to 20.0 or lower, more preferably to 19.0 or lower, and more preferably to 15.0 or lower. Polymerized catechins / gallate-type catechins can be prepared by, as described above, selecting tea leaves with adjusted fermentation conditions. However, the method is not limited to these methods.

[0097] The total amount of monosaccharides and disaccharides (sugar content) in fruit juice-containing black tea beverages filled into containers is It is preferable to adjust the amount to 1.0g / 100ml or more, and more preferably to 1.2g / 100ml or more, and even more preferably to 1.5g / 100ml or more. On the other hand, it is preferable to adjust the amount to 10.0g / 100ml or less, and more preferably to 9.0g / 100ml or less, and even more preferably to 8.0g / 100ml or less. Methods for adjusting the sugar content include, as mentioned above, adjusting the amount, type, and variety of fruit juice, as well as adding monosaccharides and disaccharides. However, these methods are not the only ones that can be used.

[0098] <Preferred manufacturing method> As one preferred method for manufacturing this packaged fruit juice-containing black tea beverage, the method is characterized by: extracting together black tea leaves and fruit to obtain an extract (this process is referred to as the "extraction process"), adding fruit-derived components, at least fruit juice components, to the obtained extract to obtain a beverage liquid (this process is referred to as the "fruit-derived component addition process"), adding additive components as necessary (this process is referred to as the "blending process"), and then sterilizing or filling into containers (this process is referred to as the "sterilization or container filling process"). In this method for manufacturing a packaged fruit juice-containing black tea beverage, the amount or ratio of each component can be adjusted by selecting raw materials, adjusting the conditions of each process, for example, Derived from fruit juice components Procyanidin content, The aforementioned One possible method for producing this packaged fruit juice-containing black tea beverage is to adjust the ratio (procyanidins / fruit polyphenols), gallate-type catechin content, ratio (polymerized catechins / gallate-type catechins), sugar content, etc. However, the method is not limited to this.

[0099] (raw materials) The aforementioned tea leaves can be those commonly used in tea beverages, that is, tea leaves obtained by fermenting raw tea leaves and processing them as needed. There are no particular restrictions on the tea leaves' brewing period, origin, variety, grade, or fermentation conditions. For example, it can be Chinese variety (var. sinensis), Assam variety (var. assamica), or a blend of two or more types of tea leaves. Specifically, examples include Uva, Darjeeling, Nuwara Eliya, Dimbula, Kandy, Java, Japanese black tea, and Keemun.

[0100] Examples of fruits to be brewed together with tea leaves include citrus fruits such as oranges, mandarins, grapefruits, lemons, bergamots, and Hyuganatsu oranges; fruits of the Rosaceae family such as peaches, apples, white grapes, strawberries, pears, European pears, apricots, plums, cherries, Japanese apricots, and prunes; and fruits such as papaya, lychee, grapes, mangoes, blackcurrants, kiwis, acerola, bananas, persimmons, blueberries, melons, and guavas. It can be one of these fruits or a combination of two or more of them. In particular, from the perspective of enhancing the sweetness of the confectionery, it is especially preferable to use one of the fruits from among apples, peaches, grapes, persimmons, blueberries, and strawberries, or a combination of two or more of these fruits.

[0101] The fruit used for extraction along with the tea leaves should preferably be unheated fruit (also referred to as "raw fruit"). Here, "unheated fruit" means fruit that has not undergone any heat treatment that would raise its temperature to 40°C or higher.

[0102] The fruit used in the extraction process along with the tea leaves may be fresh fruit, frozen fresh fruit, or dried fresh fruit; any one of these or a combination thereof can be used.

[0103] When extracting tea leaves together with the fruit, it is particularly preferable to use fresh fruit that has been cut or crushed. Furthermore, "fruit that has been cut or crushed" refers to fruit in a state where the inside of the fruit is exposed. For example, this includes not only the fruit itself, but also fruit that has been processed by cutting, crushing, or juicing with the peel on, and fruit that has been processed by cutting, crushing, or juicing with the peel removed. "Fruit that has been cut or crushed" preferably refers to sliced ​​fruit. Specifically, this could include slices or dice of apples or peaches.

[0104] Regarding the ratio of tea leaves to the above-mentioned fruit, it is preferable to blend the fruit in a ratio of 1.0 to 15.0 parts by mass per 100 parts by mass of tea leaves, and more preferably 1.5 parts by mass or more, or 12.0 parts by mass or less, and even more preferably 1.8 parts by mass or more, or 11.5 parts by mass or less.

[0105] (extraction process) It is preferable to brew the tea leaves and fruit together. However, tea leaves may be added to the fruit extract and the tea may be extracted in the fruit extract. Alternatively, fruit may be added to the tea extract and the fruit may be extracted in the tea extract.

[0106] Extraction of tea leaves (also called "raw tea") and fruit can be done, for example, by using an extraction device called a kneader in accordance with conventional methods, with 5 to 100 times the amount of raw tea, in water at 10 to 100°C for about 1 to 40 minutes, stirring once or several times as needed, and extraction at atmospheric pressure. From the viewpoint of maintaining a moderate aroma and flavor while suppressing changes in liquid color, extraction is preferably carried out at 10 to 90°C, especially 20 to 80°C, even more preferably 30 to 70°C, even more preferably below 60°C, and even more preferably below 50°C. However, the extraction method and conditions are not particularly limited; for example, pressure 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 aqueous solutions containing ascorbic acid and pH-adjusted water. Organic acids or organic acid salts such as sodium ascorbate may be added to the hot water.

[0107] The solid-liquid separation after extraction can be performed by filtration or centrifugation to remove the tea leaves and obtain the extract. For example, stainless steel filters, flannel cloth, strainers, and other filtration methods currently used to remove extraction residue can be arbitrarily adopted. Furthermore, centrifugation or diatomaceous earth filtration may be performed as needed. These individual-liquid separation methods can also be used to adjust the transmittance (T%) of the bottled fruit juice-containing black tea beverage.

[0108] Furthermore, the pH of the resulting extract is adjusted to an acidic range as needed, preferably between 4.0 and 6.0, more preferably between 4.2 and above or 5.5 and below, and even more preferably between 4.5 and above or 5.0 and below. Additionally, by cooling the extract to 18°C ​​or below, more preferably below 10°C, and even more preferably below 5°C, cream down can be forcibly induced, increasing the turbidity. This reduces the permeability (T%) of the beverage and improves the mouthfeel of the beverage.

[0109] The pH of the resulting extract can be adjusted depending on the type and amount of fruit used for extraction. Furthermore, the pH of the extract can be adjusted by adding known pH adjusters such as ascorbic acid (vitamin C).

[0110] (Process for adding fruit-derived ingredients) Examples of fruit-derived components to be incorporated into the extract include crushed fresh or frozen fruit (fruit-derived crushed material), fruit juice obtained by squeezing fresh or frozen fruit (fruit-derived juice), extract from fresh or frozen fruit (fruit-derived extract), and concentrates of the fruit-derived extract or the fruit-derived crushed material (fruit-derived concentrate). In the manufacture of this packaged fruit juice-containing black tea beverage, at least fruit juice components are added as fruit-derived ingredients.

[0111] The above-mentioned fruit juice components refer to the liquid components obtained by processing fruit, such as by squeezing it. For example, fruit juice can be obtained by crushing fruit to an appropriate size and squeezing the crushed material. The fruit juice is not particularly limited and can include straight fruit juice that has not undergone any processing 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 its concentration, and concentrated fruit juice diluted with water, etc. (for example, concentrated and reconstituted fruit juice diluted to a concentration equivalent to that of straight fruit juice in calculations). Alternatively, the juice obtained by squeezing the above-mentioned fruit with the peel on may be added to the tea extract.

[0112] The types of fruit used for the fruit-derived ingredients are not particularly limited. For example, these fruit types include citrus fruits such as oranges, mandarins, grapefruits, lemons, bergamots, and Hyuganatsu oranges; fruits of the Rosaceae family such as peaches, apples, white grapes, strawberries, pears, European pears, apricots, plums, cherries, Japanese apricots, and prunes; and fruits such as papaya, lychee, grapes, mangoes, blackcurrants, kiwis, acerola, bananas, blueberries, melons, and guavas. It may be just one of these fruits, or a combination of two or more of them. In particular, fruits of Rosaceae plants, such as plums, peaches, strawberries, apples, pears, loquats, and quince, can be mentioned. It may be one of these species or a combination of two or more of these species. Among these, one or more fruits selected from apples and peaches are preferred.

[0113] In particular, there are no specific restrictions on the types of fruit used in the fruit juice components. For example, these fruit types include plums, peaches, strawberries, apples, pears, grapes, persimmons, and blueberries. It may be just one of these types, or a combination of two or more of them.

[0114] As mentioned above, the amount of fruit-derived components (including fruit juice components) is preferably less than 15% by mass of the total beverage, and more preferably 12.0% by mass or less, 11.0% by mass or less, and 10.5% by mass or less. On the other hand, it is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, and more preferably 1.0% by mass or more.

[0115] (Mixing process) To the extract obtained in the extraction process, any or more of the following may be added as needed: additives such as malic acid preparations, organic acid preparations, citric acid preparations, sweeteners, acidulants, tartaric acid, other formulations, such as water (pure water, hard water, soft water, deionized water, natural water, etc.), ascorbic acid, sodium ascorbate, baking soda, sugars, dextrin, flavorings, emulsifiers, stabilizers, or other flavoring ingredients, mainly to adjust the pH, concentration, and taste.

[0116] (Sterilization to container filling process) The extract prepared as described above is preferably sterilized or bottled by conventional methods. Suitable containers include metal cans, paper cartons, and plastic bottles. When using a plastic container, for example, the oxygen permeability of the container (cc / Day / 500ml bottle) at 25°C and 55% RH humidity is preferably 0.01 to 0.10, more preferably 0.015 or higher or 0.08 or lower, and more preferably 0.02 or higher or 0.06 or lower.

[0117] Regarding sterilization and filling methods, specifically, for example, in the case of canned beverages, after filling the container, heat sterilization, for example, retort sterilization, for example, under appropriate pressure (1.2 kg / cm²) 2 For example, heat sterilization at 121°C for 7 minutes is sufficient. For PET bottled beverages, UHT sterilization is recommended, for example, holding the temperature at 120-150°C for 1 to several tens of seconds before filling the containers.

[0118] <Method for improving the aftertaste of bottled black tea beverages by adding fruitiness> Regarding packaged fruit juice-containing black tea beverages containing polyphenols derived from fruits and polyphenols derived from black tea, the aftertaste of the packaged fruit juice-containing black tea beverage can be improved by satisfying the following methods (A) to (E). Here, "fruitiness" refers to the flavor derived from fruit, the fresh aroma and taste like that of raw fruit, and the acidity of fruit.

[0119] (A) Fruit juice-containing black tea beverage to be filled into a container Derived from fruit juice components Adjust the procyanidin content to 0.15-2.0 mg / 100 ml. (B) Fruit juice-containing black tea beverage to be filled into a container Derived from fruit juice components Polyphenol content (mg / 100ml), Derived from fruit juice components Adjust the ratio of procyanidins (mg / 100ml) to 0.28-0.70. (C) Adjust the gallate-type catechin content of the fruit juice-containing black tea beverage to be filled into containers to 1.0 to 15.0 mg / 100 ml. (D) Adjust the ratio of polymerized catechins (mg / 100ml) to gallate-type catechins (mg / 100ml) of fruit juice-containing black tea beverages to be filled into containers (polymerized catechins / gallate-type catechins) to 1.0 to 20.0. (E) Total content of monosaccharides and disaccharides in fruit juice-containing black tea beverages filled into containers (sugar content) Adjust the amount to 1.0-10.0g / 100ml.

[0120] <Explanation of terms> In this specification, when "X~Y" (where X and Y are any numbers) is used, unless otherwise specified, it means "greater than or equal to X and less than or equal to Y," and also includes the meanings of "preferably greater than X" or "preferably less than Y." Furthermore, when we use expressions like "greater than or equal to X" (where X is any number) or "less than or equal to Y" (where Y is any number), we also imply that "greater than X is preferable" or "less than Y is preferable." [Examples]

[0121] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples.

[0122] [Measurement of various physical properties] The physical properties of the packaged fruit juice-containing black tea beverages (samples) prepared in the examples and comparative examples were measured as follows.

[0123] (Procyanidin content) The procyanidin content of the apple juice used in the examples and comparative examples was measured using a colorimetric method with the vanillin-sulfuric acid method. The procyanidin content of the bottled fruit juice-containing black tea beverage (sample) was calculated from the measured values ​​and the amount of apple juice used, and is shown in the table as "Procyanidins".

[0124] (Content of polyphenols derived from fruit) The polyphenol content of apple juice used in the examples and comparative examples was measured by the Forlin Dennis method. The vitamin C content was also measured using a calibration curve method with high-performance liquid chromatography (HPLC). The amount of fruit-derived polyphenols in the apple juice was calculated by subtracting the equivalent amount of vitamin C from the polyphenol content. The fruit-derived polyphenol content of the packaged fruit juice-containing black tea beverage (sample) was then calculated from this calculated value and the amount of apple juice used, and is shown in the table as "Fruit Polyphenols".

[0125] (Content of polyphenols derived from black tea) The tea leaf raw materials used in the examples and comparative examples were separately extracted under the same conditions as in the examples and comparative examples. The tannin content (mg / 100ml) of the obtained extract was measured using the iron tartrate method (Tea Research Report 71 (1990) 43-74), and these measured values ​​are shown in the table as the content (mg / 100ml) of tea-derived polyphenols in the bottled fruit juice-containing tea beverage (sample).

[0126] (Total polyphenol content) The sum of the polyphenol content derived from the above fruits and the polyphenol content derived from black tea was defined as the total polyphenol content (indicated as "Total Polyphenols" in the table).

[0127] (Polymerized catechin content) The tea leaf raw materials used in the examples and comparative examples were extracted separately under the same conditions as in the examples and comparative examples. The amount of tannins in the obtained extract was measured as described above, while the content of eight types of catechins (non-polymerized catechins) was measured by HPLC under the following conditions. The polymerized catechin content was then calculated by subtracting the amounts of the eight types of catechins (non-polymerized catechins) from the amount of tannins. This calculated value is shown in the table as the polymerized catechin content of the bottled fruit juice-containing tea beverage (sample).

[0128] =Sampling Preparation Method= An appropriate amount of sample was measured, suspended in distilled water, filtered, and then subjected to analysis. =HPLC measurement conditions= Detector: UV-Vis absorbance spectrophotometer SPD-20AV (Shimadzu Corporation) Columns: Shodex RSpak KC-811 x 2, φ8mm x 300mm (Showa Denko Corporation) Column temperature: 40℃ Mobile phase: 3mmol / L perchloric acid Reaction solution: Contains 0.2 mmol / L bromothymol blue 15 mmol / L disodium hydrogen phosphate solution Flow rate: Mobile phase 0.5 ml / min, reaction solution 0.5 ml / min Measurement wavelength: 445nm

[0129] (Catechin content) The tea leaf raw materials used in the examples and comparative examples were separately extracted under the same conditions as in the examples and comparative examples. The obtained extracts were then analyzed using high-performance liquid chromatography (HPLC) with an Alliance system (manufactured by Waters Corporation) under the following conditions using a calibration curve method. The content of each catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate was determined. The gallate-type catechin content is the sum of the contents of catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate. This total value is shown in the table as the gallate-type catechin content of the bottled fruit juice-containing black tea beverage (sample).

[0130] =Sampling Preparation Method= An appropriate amount of sample was measured, suspended in distilled water, filtered, and then subjected to analysis. =HPLC measurement conditions= Detector: UV-Vis absorbance spectrophotometer SPD-20AV (Shimadzu Corporation) Columns: Shodex RSpak KC-811 x 2, φ8mm x 300mm (Showa Denko Corporation) Column temperature: 40℃ Mobile phase: 3mmol / L perchloric acid Reaction solution: Contains 0.2 mmol / L bromothymol blue 15 mmol / L disodium hydrogen phosphate solution Flow rate: Mobile phase 0.5 ml / min, reaction solution 0.5 ml / min Measurement wavelength: 445nm

[0131] (Monosaccharides, disaccharides) After preparing the containerized beverages (samples) obtained in the examples and comparative examples as follows, the monosaccharide and disaccharide content was measured using a calibration curve method with high-performance liquid chromatography (HPLC). Note that the monosaccharide content is the total amount of glucose and fructose, and the disaccharide content is the total amount of sucrose, maltose, and cellobiose.

[0132] =Sampling Preparation Method= An appropriate amount of sample was measured, suspended in distilled water, filtered, and then subjected to analysis. =HPLC measurement conditions= Column: Dionex Carbopack PA1 φ4.6×250mm Column temperature: 30°C; Mobile phase: Phase A 200mM NaOH B phase: 1000mM Sodium Acetate C phase: ultrapure water Flow rate: 1.0ml / min Injection volume: 25μl Detection: Dionex ED50 gold electrode

[0133] <Example 1> 11.3g of Uva black tea leaves were mixed with 0.5g of apple slices (cut into approximately 5mm cubes), and then 340ml of purified water (approximately 30 times dilution) was added. The mixture was then steeped at 85.0°C for 20.0 minutes. During this time, the mixture was stirred for 15 seconds every minute to obtain the extract. After cooling the obtained extract to 20°C, it was subjected to centrifugation using a Westfalia SA1 continuous centrifuge at a flow rate of 480 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1,000 m². 2 The mixture was microfiltered, and to the filtered extract, 4.2% by mass (straight equivalent) of apple juice (apple A (variety: Fuji, number of days from pollination to thinning: 120, juiced with the peel on and filtered)) and 0.5g of vitamin C ("VC") were added. In addition, 2.25% by mass of sucrose and 2.25% by mass of fructose were added, sodium bicarbonate was added to bring the pH to 4.10, and the mixture was diluted with pure water to make up 1000g. The tea beverage prepared in this manner was sterilized in a UHT sterilizer at 136°C for 30 seconds, then filled into PET bottles and cooled to obtain a bottled beverage (sample).

[0134] <Example 2> In Example 1, a bottled beverage (sample) was obtained in the same manner as in Example 1, except that the variety and amount of apple juice were changed to apple B (variety: Fuji, number of days from pollination to thinning: 70, juiced with the peel on and filtered) at 3.2% by mass, the origin of the black tea leaves was changed to Darjeeling and the amount was changed to 3.2g / 1000g, the amount of sucrose was changed to 0.58% by mass, the amount of fructose was changed to 0.58% by mass, and the extraction conditions were changed to 90°C for 15 minutes.

[0135] <Example 3> In Example 2, a packaged beverage (sample) was obtained in the same manner as in Example 2, except that the amount of sucrose and the amount of fructose were changed to 4.32% by mass.

[0136] <Example 4> In Example 2, the apple juice varieties and amounts were changed to 3.0% by mass of apple A (variety: Fuji, number of days from pollination to thinning: 120, juiced with the peel on and filtered) and 3.6% by mass of apple C (variety: Fuji, number of days from pollination to thinning: 180, juiced after removing the peel and filtered), and the amount of sucrose and fructose were changed to 0.40% by mass. Otherwise, a bottled beverage (sample) was obtained in the same manner as in Example 2.

[0137] <Example 5> In Example 4, a packaged beverage (sample) was obtained in the same manner as in Example 4, except that the amount of sucrose and the amount of fructose were changed to 4.15% by mass.

[0138] <Example 6> In Example 2, a packaged beverage (sample) was obtained in the same manner as in Example 2, except that the origin and quantity of the black tea leaves were changed to Dimbula 3.3g / 1000g and Uva 1.0g / 1000g, and the extraction conditions were changed to 85°C for 20 minutes.

[0139] <Example 7> In Example 6, a packaged beverage (sample) was obtained in the same manner as in Example 6, except that the amount of sucrose and the amount of fructose were changed to 4.33% by mass.

[0140] <Example 8> In Example 6, the apple juice varieties and amounts were changed to 3.0% by mass of apple A (variety: Fuji, number of days from pollination to fruit thinning: 120, juiced with the peel on and filtered) and 3.6% by mass of apple C (variety: Fuji, number of days from pollination to fruit thinning: 180, juiced after removing the peel and filtered), and the amount of sucrose and fructose were changed to 0.40% by mass. Otherwise, a bottled beverage (sample) was obtained in the same manner as in Example 6.

[0141] <Example 9> A packaged beverage (sample) was obtained in the same manner as in Example 8, except that the amount of sucrose and the amount of fructose were changed to 4.15% by mass.

[0142] <Example 10> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple juice was changed to 0.7% by mass, and the amount of sucrose and fructose were changed to 2.49% by mass.

[0143] <Example 11> In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple juice was changed to 8.0% by mass, and the amount of sucrose and fructose were changed to 2.08% by mass.

[0144] <Example 12> In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple juice was changed to 2.8% by mass, the amount of black tea leaves was changed to 2.5g / 1000g, and the amount of sucrose and fructose were changed to 2.35% by mass.

[0145] <Comparative Example 1> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that sucrose and fructose were not added.

[0146] <Comparative Example 2> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of sucrose and the amount of fructose were changed to 7.25% by mass.

[0147] <Comparative Example 3> In Example 1, a bottled beverage (sample) was obtained in the same manner as in Example 1, except that the variety and amount of apple juice were changed to 8.4% by mass of apple E (variety: Tsugaru, number of days from pollination to thinning: 60, juiced with the peel on and filtered), and the amount of sucrose and fructose were changed to 2.00% by mass.

[0148] <Comparative Example 4> In Example 1, a bottled beverage (sample) was obtained in the same manner as in Example 1, except that the variety and amount of apple juice were changed to apple D (variety: Tsugaru, number of days from pollination to thinning: 130, juiced and filtered after peeling) 8.4% by mass and 2.8% by mass, and the amount of sucrose and fructose were changed to 2.35% by mass.

[0149] <Comparative Example 5> In Example 1, a bottled beverage (sample) was obtained in the same manner as in Example 1, except that the origin and quantity of the black tea leaves were changed to Japanese black tea (1.5g / 1000g) and the extraction conditions were changed to 90°C for 20 minutes.

[0150] <Comparative Example 6> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the origin and quantity of the black tea leaves were changed to Uva 5.0g / 1000g and Assam 28.9g / 1000g.

[0151] <Comparative Example 7> In Example 1, a packaged beverage (sample) was obtained in the same manner as in Example 1, except that the variety and amount of apple juice were changed to apple D (variety: Tsugaru, number of days from pollination to thinning: 130, juiced and filtered after peeling) 2.8% by mass, the origin and amount of black tea leaves were changed to Uva 5.0g / 1000g and Assam 28.9g / 1000g, and the amount of sucrose and fructose were changed to 7.35% by mass.

[0152] <Comparative Example 8> In Example 1, the variety and amount of apple juice were changed to 8.3% by mass of apple E (variety: Tsugaru, number of days from pollination to thinning: 60, juiced with the peel on and filtered), the origin and amount of black tea leaves were changed to 1.5g / 1000g of Japanese black tea, sucrose and fructose were not added, and the extraction conditions were changed to 90°C for 20 minutes. Otherwise, a bottled beverage (sample) was obtained in the same manner as in Example 1.

[0153] <Comparative Example 9> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple juice was changed to 10.5% by mass, and the amount of sucrose and fructose were changed to 1.88% by mass.

[0154] <Comparative Example 10> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple juice was changed to 0.4% by mass, and the amount of sucrose and fructose were changed to 2.45% by mass.

[0155] <Comparative Example 11> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple juice was changed to 4.28% by mass and the amount of black tea leaves was changed to 24.1 g / 1000 g.

[0156] <Comparative Example 12> A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of black tea leaves was changed to 0.8g / 1000g.

[0157] (Sensory evaluation) For the packaged beverages (samples) obtained in Examples 1-12 and Comparative Examples 1-12, five judges (panelists) each consumed them as dessert beverages and scored the following three items for sensory evaluation, comparing them to controls 1 and 3. They also consumed the beverages together with soufflé pancakes as a dessert and scored the following three items for sensory evaluation, comparing them to controls 2 and 4. The five judges (panelists) then deliberated and adopted the most frequent evaluation, which is shown in the table.

[0158] Control 1: Participants consumed the same control sample 2 (conventional fruit tea). Control 2: Control sample 2 (conventional fruit tea) was consumed with soufflé pancakes. Control 3: Participants consumed the same control sample 1 (conventional low-sugar lemon tea). Control 4: Control sample 1 (conventional low-sugar lemon tea) was consumed with soufflé pancakes.

[0159] Five judges (panelists) tasted control sample 2 (conventional fruit tea) beforehand and discussed the results. They concluded that when consumed alone, it was satisfying as a dessert beverage due to its good balance of fruitiness, astringency, and sweetness (Control 1). On the other hand, when consumed with soufflé pancakes, the balance of fruitiness, astringency, and sweetness was too strong and did not blend well with the soufflé pancakes (Control 2). Furthermore, after tasting and discussing control sample 1 (conventional low-sugar lemon tea), the results showed that when consumed alone, it lacked the refreshing fruitiness and richness of a heavy astringency and sweetness, making it unsatisfying as a dessert beverage (Control 3). On the other hand, when consumed with soufflé pancakes, the refreshing quality enhanced the sweetness of the pastry, the mild astringency reset the aftertaste of the pastry, and the subtle sweetness and richness enhanced the lingering aroma of the soufflé pancakes (Control 4). Based on the above results, controls 1 and 4 were designated as positive controls, and controls 2 and 3 were designated as negative controls. Each examiner (panelist) evaluated them, and after deliberation by the five examiners (panelists), the evaluation with the most votes was adopted.

[0160] [Control Sample 1] 35g of black tea (tea leaf type: Japanese black tea) was mixed with 1050g of purified water (30 times dilution) and steeped at 80°C for 5 minutes. During this time, the mixture was stirred for 15 seconds every minute to obtain the extract. The obtained extract was microfiltered using centrifugation. To the filtered extract, 0.7g of clear lemon juice (straight equivalent), 3g of vitamin C ("VC"), 7g of citric acid, and 50g of granulated sugar were added. Sodium bicarbonate was added to adjust the pH to 3.8, and the mixture was diluted with pure water to a total volume of 7000g. The tea beverage prepared in this manner was heated to 95°C for sterilization, then filled into PET bottles and cooled to obtain a bottled beverage (sample). The Brix value at this stage was 0.73.

[0161] [Control Sample 2] 2.5g of black tea (Assam variety) was mixed with 125g of purified water (50 times dilution) and steeped at 95°C for 2.5 minutes. During this process, no stirring was performed; the mixture was covered and left to stand to obtain the extract. After rapidly cooling the obtained extract to 5°C, 30g of sugar, 20g of diced apples, 20g of diced peaches, and 20g of diced grapes were added, and the mixture was diluted with cold water to a total volume of 250g. The Brix value at this point was 13.7.

[0162] <Evaluation when consumed alone as a dessert beverage> (Fruity (juiciness)) 4: It has a strong aroma of fresh fruit, and the fruitiness is very pronounced, making it excellent (comparable to Control 1). 3: It has a refreshing fruity aroma and a good fruitiness (slightly weaker than control 1). 2: The balance of the fresh fruit aroma is poor and undesirable (slightly stronger than control 3). 1: The balance of the fresh fruit aroma is poor, which is problematic (similar to Control 3).

[0163] (Quality of astringency (richness)) 4: A rich, lingering astringency remains on the tongue, providing a satisfying and very good experience (equivalent to Control 1). 3: A faint, rich astringency lingers on the tongue, providing a moderate level of satisfaction (slightly weaker than Control 1). 2: The balance of the heavy, astringent flavor is poor, resulting in an unsatisfying and undesirable experience (slightly stronger than Control 3). 1: The balance of the rich, astringent flavor is poor, resulting in a lack of satisfaction and a problematic aspect (similar to Control 3).

[0164] (Quality of sweetness (depth and richness)) 4: Has a rich, full-bodied flavor due to its sweetness, very good (equivalent to Control 1). 3: There is a subtle richness and density due to the sweetness, which is fairly good (slightly weaker than control 1). 2: The balance of sweetness and richness is poor and undesirable (slightly stronger than Control 3). 1: The balance between sweetness, richness, and density is poor, which is problematic (similar to Control 3).

[0165] <Evaluation when eaten with soufflé pancakes> (Fruity flavor (compatibility with the sweetness of the confectionery)) 4: The refreshing taste enhances the sweetness of the confectionery, which is very good (equivalent to control 4). 3: The refreshing taste blends well with the sweetness of the confectionery (slightly weaker than control 4). 2: The refreshing taste is too strong, making it difficult to perceive the sweetness of the confectionery, and it does not enhance the confectionery, which is undesirable (slightly weaker than control 2). 1: The refreshing taste is too strong, making it difficult to perceive the sweetness of the confectionery, and it interferes with the taste of the confectionery, which is problematic (similar to control 2).

[0166] (Quality of astringency (compatibility with the aftertaste of the confectionery)) 4: The astringency is mild, which resets the aftertaste of the sweets and leaves the mouth feeling refreshed, which is very good (equivalent to control 4). 3: The astringency is mild, which helps to reset the aftertaste of the sweets and leaves the mouth feeling somewhat refreshed, which is good (slightly weaker than control 4). 2: The astringency is heavy and the aftertaste of the sweets is not reset well, which is undesirable (slightly weaker than control 2). 1: The bitterness is heavy and the aftertaste of the sweets is very poor, making it difficult to eat and posing a problem (similar to Control 2).

[0167] (Quality of sweetness (compatibility with the lingering aroma of the confectionery)) 4: The subtle sweetness of the beverage adds depth and richness, enhancing the lingering aroma of the confectionery, which is very good (equivalent to control 4). 3: The subtle sweetness of the beverage gives it a rich, full-bodied feel, which is pleasing as it leaves a lingering aroma of confectionery (slightly weaker than control 4). 2: The beverage's heavy sweetness gives it too much body and richness, resulting in a poor lingering aroma of the confectionery, which is undesirable (slightly weaker than control 2). 1: The beverage's heavy sweetness gives it too much body and concentration, and there is absolutely no lingering aroma of the confectionery, which is problematic (similar to Control 2).

[0168] (comprehensive evaluation) ◎: The total score is 22 points or higher. It is excellent both as a standalone dessert beverage and when paired with sweets. ○: The total score is between 18 and 21 points, and there are no ratings of 1. It performs well both as a standalone dessert beverage and when paired with sweets. △: The total score is between 12 and 17 points, and there are no ratings of 1. It is somewhat unsuitable as a standalone dessert beverage or for pairing with sweets. ×: The total score is 11 points or less, or there is a rating of 1. It is not suitable for pairing with dessert drinks and sweets.

[0169] [Table 1]

[0170] [Table 2]

[0171] (Consideration) From the above examples and the results of various tests conducted by the present invention to date, it has been found that, in relation to a packaged fruit juice-containing black tea beverage containing polyphenols derived from fruit and polyphenols derived from black tea, by adjusting the procyanidin content to a predetermined range, adjusting the ratio of procyanidin content to fruit polyphenol content (procyanidins / fruit polyphenols) to a predetermined range, adjusting the gallate-type catechin content to a predetermined range, adjusting the ratio of polymerized catechin content to gallate-type catechin content (polymerized catechins / gallate-type catechins) to a predetermined range, and adjusting the total content of monosaccharides and disaccharides to a predetermined range, it is possible to create a packaged fruit juice-containing black tea beverage that can be consumed as a dessert beverage, and furthermore, when consumed with confectionery, does not interfere with the taste of the food but enhances it, resulting in a suitable taste. Specifically, by making these adjustments, it was found that the beverage can be consumed as a dessert drink and, when consumed with confectionery, enhances the flavor of the confectionery. Its sweetness enhances the lingering aroma of the confectionery, its fruitiness enhances the sweetness of the confectionery, and its astringency resets the aftertaste, making it a suitable beverage to be consumed with food and paired with it.< / ph>

Claims

1. A packaged fruit juice-containing black tea beverage comprising: a fruit extract component obtained by contacting fruit with water at 10 to 100°C and extracting the components that dissolve; a fruit juice component obtained by squeezing fruit; and a black tea extract component obtained by contacting black tea leaves with water at 10 to 100°C and extracting the components that dissolve; A packaged fruit juice-containing black tea beverage that contains polyphenols derived from fruit and polyphenols derived from black tea, and satisfies the following conditions (A) to (E). (A) The procyanidin content derived from the fruit juice components is 0.15 to 2.0 mg / 100 ml. (B) The ratio of the procyanidin content (mg / 100ml) derived from the fruit juice components to the polyphenol content (mg / 100ml) derived from the fruit juice components (procyanidins / fruit polyphenols) is 0.28 to 0.

70. (C) The gallate-type catechin content is 1.0 to 15.0 mg / 100 ml. (D) The ratio of polymerized catechins (mg / 100ml) to gallate-type catechins (mg / 100ml) is 1.0 to 20.

0. (E) The total content of monosaccharides and disaccharides (also referred to as "sugar content") is 1.0 to 10.0 g / 100 ml. The polymerized catechin content mentioned above is obtained by subtracting the content of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate from the tannin content measured by the iron tartrate method (Tea Research Report 71 (1990) 43-74).

2. The fruit extract component is obtained by contacting one or more fruits selected from apples, peaches, grapes, persimmons, blueberries, and strawberries with hot water at 10 to 100°C and extracting the components that dissolve, as described in claim 1.

3. The fruit juice component is an ingredient obtained by squeezing the juice of one or more fruits selected from plums, peaches, strawberries, apples, pears, grapes, persimmons, and blueberries, as described in claim 1 or 2.

4. The aforementioned black tea extract component is a component obtained by contacting one or more black tea leaves selected from Uva, Darjeeling, Nuwara Eliya, Dimbula, Kandy, Java, Japanese black tea, and Keemun with hot water at 10 to 100°C and extracting the components that dissolve, as described in any one of claims 1 to 3.

5. The organic acid content is 1.0 to 60.0 mg / 100 ml. A packaged fruit juice-containing black tea beverage according to any one of claims 1 to 4, characterized in that the ratio of polymerized catechin content (mg / 100ml) to organic acid content (mg / 100ml) (polymerized catechin / organic acid) is 0.01 to 100.

0.

6. The aforementioned organic acid comprises at least one of malic acid and tartaric acid. The packaged fruit juice-containing black tea beverage according to claim 5, characterized in that the ratio of the total content of malic acid and tartaric acid (mg / 100ml) to the organic acid content (mg / 100ml) (malic acid + tartaric acid / organic acid) is 0.50 to 1.

00.

7. A method for producing a packaged fruit juice-containing black tea beverage according to any one of claims 1 to 6, A method for producing a packaged fruit juice-containing black tea beverage, characterized by adding fruit juice obtained by squeezing the fruit to an extract obtained by contacting the fruit and black tea leaves together in hot water at 10 to 100°C to extract the components that dissolve.

8. A packaged fruit juice-containing black tea beverage containing fruit extract components obtained by contacting fruit with hot water at 10-100°C and extracting the components that dissolve, fruit juice components obtained by squeezing fruit, and black tea extract components obtained by contacting black tea leaves with hot water at 10-100°C and extracting the components that dissolve, and a method for improving the aftertaste of a packaged fruit juice-containing black tea beverage containing polyphenols derived from fruit and polyphenols derived from black tea by enhancing the fruitiness, A method for improving the aftertaste of a packaged fruit juice-containing black tea beverage by enhancing the fruitiness, characterized by satisfying the following conditions (A) to (E). (A) The amount of procyanidins derived from the fruit juice components of the fruit juice-containing black tea beverage to be filled into the container is adjusted to 0.15 to 2.0 mg / 100 ml. (B) The ratio of the procyanidin content (mg / 100ml) derived from the fruit juice components to the polyphenol content (mg / 100ml) of the fruit juice-containing black tea beverage to be filled into a container (procyanidins / fruit polyphenols) is adjusted to 0.28 to 0.

70. (C) Adjust the gallate-type catechin content of the fruit juice-containing black tea beverage to be filled into containers to 1.0 to 15.0 mg / 100 ml. (D) Adjust the ratio of polymerized catechins (mg / 100ml) to gallate-type catechins (mg / 100ml) of fruit juice-containing black tea beverages filled into containers (polymerized catechins / gallate-type catechins) to 1.0 to 20.

0. (E) Adjust the total amount of monosaccharides and disaccharides (sugar content) of the fruit juice-containing black tea beverage to be filled into the container to 1.0 to 10.0 g / 100 ml. The polymerized catechin content mentioned above is obtained by subtracting the content of catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, and epigallocatechin gallate from the tannin content measured by the iron tartrate method (Tea Research Report 71 (1990) 43-74).

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