Beverage containing tea

Abstract

Provided is a new beverage containing tea. According to one embodiment of the present invention, there is provided a beverage containing a blue colorant and oolong tea. Additionally, according to another embodiment of the present invention, there is provided a method for suppressing any change in flavor during storage of a beverage containing oolong tea, the method including adding a blue colorant to the oolong tea.

Description

Beverages containing tea

[0001] The present invention relates to a beverage containing oolong tea and a method for producing the same. The present invention also relates to a method for suppressing changes in the flavor of a beverage containing oolong tea during storage.

[0002] Due to the growing health consciousness, the demand for tea beverages is increasing worldwide. One of the reasons why tea beverages are so popular is that they contain catechin, a type of polyphenol with antioxidant properties. However, catechin itself is a compound that is easily oxidized, and it is known that oxidation of catechins can cause the beverage to turn reddish and change its flavor. For example, when tea beverages are sold in light-transmitting containers such as plastic bottles, the catechins in the tea beverage can oxidize due to ultraviolet light, etc., which can cause the beverage's flavor to change.

[0003] To date, several measures have been taken to suppress such changes in the flavor and aroma of tea beverages, for example, in JP 2007-60972 A (Patent Document 1), L-ascorbic acid 2-glucoside is added to suppress the generation of unpleasant tastes and odors in tea beverages. Also, in JP 2017-153443 A (Patent Document 2), which is also related to the deterioration of tea leaves, edible oil and fat components are mixed with tea leaves to suppress flavor deterioration.

[0004] JP 2007-60972 A JP 2017-153443 A

[0005] Under the circumstances described above, the development of new beverages, including tea, is eagerly awaited.

[0006] The present inventors have conducted research and found that adding a blue colorant to a beverage containing oolong tea can suppress changes in the flavor and aroma of the beverage during storage. The present invention is based on this finding.

[0007] The present invention includes, for example, the following aspects. [1] A beverage containing a blue colorant and oolong tea. [2] The beverage according to [1], wherein the blue colorant comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, patent blue V, brilliant blue FCF, and indigo carmine. [3] The beverage according to [1], wherein the blue colorant comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin. [4] The beverage according to any of [1] to [3], wherein the blue colorant is contained at a concentration of 0.05 to 15 ppm. [5] The beverage according to any of [2] to [4], wherein the gardenia blue pigment is contained at a concentration of 0.05 to 10 ppm. [6] The beverage according to any of [1] to [5], further comprising a nutritive sweetener in an amount of 1 to 15 g / 100 ml. [7] The beverage according to any one of [1] to [6], further comprising a yellow colorant. [8] The beverage according to any one of [1] to [7], wherein the a value is -5 to 0. [9] The beverage according to any one of [1] to [8], wherein the a value is -3 to 3 after a storage test at 25-35°C for 12 months.

[10] The beverage according to any one of [1] to [9], wherein the b value is 10 to 25.

[11] The beverage according to any one of [1] to

[10] , wherein the b value is 20 to 35 after a storage test at 25-35°C for 12 months.

[12] The beverage according to any one of [1] to

[11] , wherein the oolong tea is obtained by extracting, steeping, or infusing tea leaves in a ratio of 1 to 10 g / L with respect to water.

[13] A method for suppressing changes in the flavor and aroma of an oolong tea-containing beverage during storage, comprising adding a blue colorant to the oolong tea.

[14] The method according to

[13] , wherein the blue colorant comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, patent blue V, brilliant blue FCF, and indigo carmine.

[15] The method according to

[13] or

[14] , wherein the blue colorant is added to the oolong tea at a temperature of 40°C or less.

[0008] According to one aspect of the present invention, it is possible to provide a beverage in which, among the flavors of the beverage after storage for a predetermined period of time, changes in one or more flavors selected from the group consisting of tea aroma, tea flavor, off-notes, drinkability, and fresh brewed tea feeling are suppressed. According to another aspect of the present invention, there is provided a method for suppressing changes in one or more of the above-mentioned flavors of a beverage containing oolong tea during storage.

[0009] 1 is a diagram summarizing the L values ​​of samples before and after 6 weeks of storage at 55°C. 2 is a diagram summarizing the a values ​​of samples before and after 6 weeks of storage at 55°C. 3 is a diagram summarizing the b values ​​of samples before and after 6 weeks of storage at 55°C. 4 is a diagram summarizing the results of the sensory evaluation of tea aroma for samples before and after 6 weeks of storage at 55°C. 5 is a diagram summarizing the results of the sensory evaluation of tea flavor for samples before and after 6 weeks of storage at 55°C. 6 is a diagram summarizing the results of the sensory evaluation of freshly brewed tea sensation for samples before and after 6 weeks of storage at 55°C. 7 is a diagram summarizing the results of the sensory evaluation of off-notes for samples before and after 6 weeks of storage at 55°C. 8 is a diagram summarizing the results of the sensory evaluation of drinkability for samples before and after 6 weeks of storage at 55°C. 9 is a diagram summarizing the L values ​​of samples after 12 weeks of storage at 45°C. 10 is a diagram summarizing the a values ​​of samples after 12 weeks of storage at 45°C. 11 is a diagram summarizing the b values ​​of samples after 12 weeks of storage at 45°C.

[0023] Figure 1 summarizes the appearance of freshly brewed tea samples after 12 weeks of storage at 45°C. Figure 2 summarizes the results of sensory evaluation of tea aroma for samples before and after 12 weeks of storage at 45°C. Figure 3 summarizes the results of sensory evaluation of tea flavor for samples before and after 12 weeks of storage at 45°C. Figure 4 summarizes the results of sensory evaluation of freshly brewed tea sensation for samples before and after 12 weeks of storage at 45°C. Figure 5 summarizes the results of sensory evaluation of off-notes for samples before and after 12 weeks of storage at 45°C. Figure 6 summarizes the results of sensory evaluation of drinkability for samples before and after 12 weeks of storage at 45°C.

[0010] The present invention will be described in detail below. The following embodiments are examples for explaining the present invention and are not intended to limit the present invention to these embodiments. The present invention can be implemented in various forms without departing from the gist of the present invention. All documents cited in this specification, as well as published patent publications, patent publications, and other patent documents, are incorporated herein by reference. This specification also includes the contents of the specification of the Japanese Patent Application (Patent Application No. 2023-206431), which was filed on December 6, 2023 and is the basis for the priority claim of this application.

[0011] 1. Beverage Comprising Blue Colorant and Oolong Tea One aspect of the present invention provides a beverage comprising a blue colorant and oolong tea (hereinafter also referred to as "the beverage of the present invention").

[0012] [Beverage] As used herein, "beverage containing oolong tea" refers to a beverage containing a material obtainable or obtained by extracting, steeping, or infusing oolong tea leaves with a solvent, and includes beverages that are themselves referred to as oolong tea beverages. The solvent is not particularly limited, and examples include water, hot water, and alcohol. Materials obtained or obtained in this manner may also be referred to as oolong tea extracts, oolong tea infusions, or oolong tea infusions. A beverage according to one embodiment of the present invention may be a blend of oolong tea and other beverages (e.g., other tea beverages or fruit juice beverages), or may consist essentially of oolong tea. As used herein, "consists essentially of oolong tea extract" means that the beverage contains only oolong tea as a beverage component and does not contain any other beverages, or the content of other beverages in the beverage is less than 10% by weight, less than 5% by weight, less than 3% by weight, or less than 1% by weight. Note that even when a beverage consists essentially of oolong tea, it may contain ingredients other than beverage components, such as colorants, sweeteners, flavorings, vitamins, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0013] [Coloring Agent] As used herein, "coloring agent" refers to a substance used to impart color to solids or liquids, including pigments and dyes. The blue coloring agent used in the present invention is not particularly limited and may be selected from either natural or artificial coloring agents. Natural coloring agents include gardenia blue pigment, spirulina blue pigment, and anthocyanin pigments (e.g., cyanidin, delphinidin, and ternatin). Gardenia blue pigment is a polymer obtained by reacting a compound called genipin, which is generally obtained by enzymatically treating gardenia extract, with a protein hydrolyzate. In 2021, the structure of the repeating unit of gardenia blue pigment was identified using various amino acids (J. Agric. Food Chem. 2021, 69, 3904-3911). Commercially available gardenia blue pigments may be used, including those manufactured by San-Ei Gen F.F.I., Kobe Kasei Co., Ltd., and Oterra. Commercially available gardenia blue pigments are sometimes referred to as gardenia blue extracts. Examples of artificial colorants include Patent Blue V, Brilliant Blue FCF, and indigo carmine. According to one aspect of the present invention, the blue colorant comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, Patent Blue V, Brilliant Blue FCF, and indigo carmine. According to a preferred aspect of the present invention, the blue colorant comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin. According to a preferred aspect of the present invention, the inclusion of a blue colorant allows beverages, including oolong tea, to exhibit a fresh green or yellow-green color, which can be appealing to consumers.

[0014] In another embodiment of the present invention, the blue colorant consists essentially of one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigment, patent blue V, brilliant blue FCF, and indigo carmine. In another preferred embodiment of the present invention, the blue colorant consists essentially of one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin. In yet another preferred embodiment of the present invention, the blue colorant consists essentially of gardenia blue pigment. As used herein, "a blue colorant consists essentially of ..." means that the blue colorant essentially contains only the specific colorant(s) listed in "..." and may contain small amounts of other unavoidable blue colorants. For example, this means that the blue colorant consists of 95% by weight or more, 98% by weight or more, or 99% by weight or more of the specific colorant(s).

[0015] The content of the blue colorant is not particularly limited, but is preferably 0.05 to 15 ppm. In this specification, "ppm" means "ppm by mass" unless otherwise specified. Furthermore, since the specific gravity of a typical beverage is 1, "ppm by mass" can be considered equivalent to "mg / L." The amount of blue colorant included in the beverage according to one embodiment of the present invention is 0.05 to 15 ppm, 0.05 to 14 ppm, 0.05 to 13 ppm, 0.05 to 12 ppm, 0.05 to 11 ppm, 0.05 to 10 ppm, 0.05 to 9 ppm, 0.05 to 8 ppm, 0.05 to 7 ppm, 0.05 to 6 ppm, 0.05 to 5 ppm, 0.05 to 4 ppm, 0.1 to 15 ppm, 0.1 to 14 ppm, 0.1 to 13 ppm, 0.1 to 12 ppm, 0.1 to 11 ppm, 0.1 to 10 ppm, 0.1 to 9 ppm m, 0.1-8ppm, 0.1-7ppm, 0.1-6ppm, 0.1-5ppm, 0.1-4ppm, 0.2-15ppm, 0.2-14ppm, 0.2-13ppm, 0.2-12ppm, 0.2-11ppm, 0.2-10ppm, 0. 2-9ppm, 0.2-8ppm, 0.2-7ppm, 0.2-6ppm, 0.2-5ppm, 0.2-4ppm, 0.3-15ppm, 0.3-14ppm, 0.3-13ppm, 0.3-12ppm, 0.3-11ppm, 0.3-10ppm m, 0.3-9ppm, 0.3-8ppm, 0.3-7ppm, 0.3-6ppm, 0.3-5ppm, 0.3-4ppm, 0.4-15ppm, 0.4-14ppm, 0.4-13ppm, 0.4-12ppm, 0.4-11ppm, 0.4 ~10ppm, 0.4-9ppm, 0.4-8ppm, 0.4-7ppm, 0.4-6ppm, 0.4-5ppm, 0.4-4ppm, 0.5-15ppm, 0.5-14ppm, 0.5-13ppm, 0.5-12ppm, 0.5-11ppm , 0.5-10ppm, 0.5-9ppm, 0.5-8ppm, 0.5-7ppm, 0.5-6ppm, 0.5-5ppm, 0.5-4ppm, 0.8-15ppm, 0.8-14ppm, 0.8-13ppm, 0.8-12ppm, 0.8- 11ppm, 0.8-10ppm, 0.8-9ppm, 0.8-8ppm, 0.8-7ppm, 0.8-6ppm, 0.8-5ppm, 0.8-4ppm, 1-15ppm, 1-14ppm, 1-13ppm, 1-12ppm, 1-11ppm,The concentration may be 1 to 10 ppm, 1 to 9 ppm, 1 to 8 ppm, 1 to 7 ppm, 1 to 6 ppm, 1 to 5 ppm, 1 to 4 ppm, 2 to 15 ppm, 2 to 14 ppm, 2 to 13 ppm, 2 to 12 ppm, 2 to 11 ppm, 2 to 10 ppm, 2 to 9 ppm, 2 to 8 ppm, 2 to 7 ppm, 2 to 6 ppm, 2 to 5 ppm, 2 to 4 ppm, 3 to 15 ppm, 3 to 14 ppm, 3 to 13 ppm, 3 to 12 ppm, 3 to 11 ppm, 3 to 10 ppm, 3 to 9 ppm, 3 to 8 ppm, 3 to 7 ppm, 3 to 6 ppm, 3 to 5 ppm, or 3 to 4 ppm. The amount of blue colorant contained in a beverage according to one embodiment of the present invention is preferably 0.05 to 10 ppm, more preferably 0.2 to 8 ppm, and even more preferably 0.5 to 7 ppm. This content is preferable because it can suitably suppress changes in flavor and color during storage. The content of blue colorant in a beverage can be calculated from the blended amount if the blended amount is known. If the blended amount is unknown, the content can be measured using HPLC (high performance liquid chromatography) for colorants that can be measured by HPLC.

[0016] A beverage according to a preferred embodiment of the present invention contains gardenia blue pigment at a concentration of 0.05 to 10 ppm. A beverage according to a more preferred embodiment of the present invention contains gardenia blue pigment at a concentration of 0.2 to 8 ppm. A beverage according to a further preferred embodiment of the present invention contains gardenia blue pigment at a concentration of 0.5 to 7 ppm.

[0017] [Oolong Tea] Oolong tea is a type of tea classified as a semi-fermented tea. The oolong tea contained in the beverage of one embodiment of the present invention is not particularly limited, and oolong tea obtained from common tea leaves can be used. Examples of such oolong tea include Tieguanyin, Shuixian, Irodane, Dongding Oolong, and Oriental Beauty.

[0018] The concentration of oolong tea contained in the beverage is not particularly limited. According to one embodiment of the present invention, the oolong tea is obtainable or obtained by extracting, steeping, or infusing tea leaves in water at a ratio of 1 to 10 g / L. According to another embodiment of the present invention, the concentration of oolong tea may be 2 to 10 g / L, 4 to 10 g / L, 6 to 10 g / L, 8 to 10 g / L, 1 to 8 g / L, 2 to 8 g / L, 4 to 8 g / L, 6 to 8 g / L, 1 to 6 g / L, 2 to 6 g / L, or 4 to 6 g / L. Setting the oolong tea concentration within this range is preferable because it not only provides tea aroma and flavor, but also a moderate drinkability. The concentration of oolong tea can be calculated from the amount of oolong tea used, if known.

[0019] [Flavor or Color] According to one embodiment of the present invention, one or more of the following flavor changes are suppressed in the flavor of a beverage after storage for a predetermined period of time. Tea aroma: the sensation of tea aroma when smelling Tea flavor: the sensation of tea flavor when drinking Off-note: an unusual odor felt when drinking or smelling, or an odor different from the intended aroma Drinkability: the smoothness felt when drinking, or the mellowness felt after drinking Fresh brew tea feeling: the overall sensation of fresh brewed tea

[0020] Such an effect is demonstrated, for example, in the Examples described below, by the fact that after storage under accelerated test conditions of at least one of "55°C for 6 weeks" and "45°C for 12 weeks," the change in flavor is suppressed compared to samples that do not contain blue coloring agents and some commercially available products.

[0021] According to a preferred embodiment of the present invention, beverages exhibit reduced color change after storage for a predetermined period of time. Color change can be evaluated, for example, by the Lab value. The Lab value can be measured using a color meter (e.g., the ZE6000 manufactured by Nippon Denshoku Industries Co., Ltd.). The L value is a measure of black-white (brightness), the a value is a measure of green-red, and the b value is a measure of blue-yellow. Therefore, if the beverage becomes more reddish due to oxidation after storage, the a value increases. While not wishing to be bound by theory, it is believed that such color change during storage is caused by the oxidation of catechins contained in tea, and therefore, the present invention inhibits catechin oxidation, thereby inhibiting color change. "Catechin" is a type of polyphenol found in tea and is also known as tannin.

[0022] The a-value of the beverage according to one aspect of the present invention is −5 to 0. In other aspects of the present invention, the a-value is preferably −4.5 to 0, −4 to 0, −5 to −0.5, −4.5 to −0.5, −4 to −0.5, −5 to −1, −4.5 to −1, or −4 to −1. When the a-value falls within this range, the beverage has a fresh green appearance with reduced redness.

[0023] In one embodiment of the present invention, the a value after a storage test equivalent to 12 months at 25-35°C is -3 to 3. In this specification, "storage test equivalent to 12 months at 25-35°C" includes tests performed under conditions of "55°C for 6 weeks" and "45°C for 12 weeks." In other embodiments of the present invention, the a value after a storage test equivalent to 12 months at 25-35°C is preferably -3 to 2.5, -3 to 2, -2.5 to 3, -2.5 to 2.5, -2.5 to 2, -2 to 3, -2 to 2.5, or -2 to 2.

[0024] The b value of the beverage according to one aspect of the present invention is 10 to 25. In other aspects of the present invention, the b value is preferably 10.5 to 25, 11 to 25, 11.5 to 25, 12 to 25, 10 to 24.5, 10.5 to 24.5, 11 to 24.5, 11.5 to 24.5, 12 to 24.5, 10 to 24, 10.5 to 24, 11 to 24, 11.5 to 24, or 12 to 24. When the b value falls within this range, the beverage has a yellow-green appearance.

[0025] In one aspect of the present invention, the b value after a storage test equivalent to 12 months at 25-35°C is 20 to 35. In another aspect of the present invention, the b value after a storage test equivalent to 12 months at 25-35°C is preferably 20 to 34.5, 20 to 34, 20 to 33.5, or 20 to 33.

[0026] According to another preferred embodiment of the present invention, the beverage after storage for a predetermined period of time has an appearance that is close to that of freshly brewed tea. As used herein, "fresh brew tea appearance" refers to the sensation solely from the appearance of freshly brewed tea, and is evaluated based on how close the appearance of the beverage after storage for a predetermined period of time is to that of freshly brewed tea.

[0027] [Other Ingredients] The beverage according to one embodiment of the present invention may contain a sweetener. The sweetener is not particularly limited, but examples thereof include low-intensity sweeteners such as glucose, xylitol, sucrose, fructose, maltose, oligosaccharides, high fructose corn syrup (HFCS), lactose, psicose, allose, tagatose, xylose, and ribose, aspartame, neotame, advantame, sucralose, acesulfame potassium (acesulfame K), saccharin, saccharin sodium, cyclamate, neotame, alitame, sodium cyclamate, dulcin, disodium glycyrrhizinate, and glycyrrhizin. The beverage may contain one or more high-intensity sweeteners, such as trisodium glutamate, neohesperidin dihydrochalcone, thaumatin, monellin, curculin, mabinlin, brazzein, pentadin, hernandulcin, 4β-hydroxyhernandulcin, miraculin, glycyrrhizin, rubusoside, phyllodulcin, mogroside IV, mogroside V, steviol glycosides (e.g., rebaudioside A, rebaudioside D, or rebaudioside M), thaumatin, monellin, brazzein, monatin, monak fruit extract, or stevia extract. The sweetener content is not particularly limited, but the overall sweetness intensity of the beverage is preferably within a range of 1 to 20 (e.g., 5 to 15, 8 to 12). As used herein, "sweetness intensity" refers to the intensity of the sweetness exhibited by a substance. As used herein, sweetness intensity may be expressed in sucrose equivalent value (SEV). The sweetness intensity of the beverage of the present invention is the value obtained by multiplying the concentration (w / v % (which can be considered equivalent to w / w % in the case of beverages)) of a sweetener contained in a beverage by the sweetness of that sweetener. For example, in this specification, if the sweetness intensity of sucrose per unit concentration Brix 1 is defined as 1, the sweetness of sucrose is 1, and the sweetness of glucose is approximately 0.6 to approximately 0.7 (median value approximately 0.65), and the value obtained by multiplying the sweetness by the concentration Brix value of glucose is the sweetness intensity of the glucose solution. Therefore, if the concentration of glucose is Brix 1.5, the sweetness intensity of the glucose solution is 0.65 × 1.5 = 0.975. The relative ratio of the sweetness of other sweeteners to the sweetness of sucrose, which is 1, can be determined from known sugar sweetness conversion tables, etc.For example, if the sweetness of sucrose is 1, then xylitol is about 1, glucose is about 0.6 to about 0.7, fructose is about 1.3 to about 1.7, maltose is about 0.4, fructooligosaccharide is about 0.6, maltooligosaccharide is about 0.3, isomaltooligosaccharide is about 0.4 to about 0.5, galactooligosaccharide is about 0.7, lactose is about 0.2 to 0.3, psicose is about 0.7, allose is about 0.8, tagatose is about 0.9, and high fructose corn syrup is about 0.75. Furthermore, in this specification, when the sweetness of sucrose is taken as 1, the sweetness of rebaudioside D is about 225 times, that of rebaudioside M is about 230 times, that of rebaudioside A is 200 to 300 times (median value 250), that of monk fruit extract is about 110 to 150 times (median value 130 times), that of mogroside V is about 240 to 300 times (median value 270 times), that of thaumatin is about 2,000 times, that of acesulfame potassium is about 200 times, that of sucralose is about 600 times, and that of aspartame is about 200 times. Note that, among the relative ratios of the sweetness of various sweeteners to the sweetness of sucrose (1), those not described herein can be determined from known sugar sweetness conversion tables or the like. Here, since the sweetness of aspartame is about 200 times that of sucrose, if a beverage containing 0.005% by weight (50 ppm) of aspartame does not contain any other sweeteners, the sweetness of the jelly beverage will be expressed in sucrose equivalents as 1. If the beverage contains other sweeteners (high-intensity sweeteners and low-intensity sweeteners), the sweetness of the beverage is expressed as the sum of the sucrose equivalents of the sweetness provided by each of those sweeteners.

[0028] The beverage according to another embodiment of the present invention further comprises a nutritive sweetener in an amount of 1 to 15% by weight. The nutritive sweetener may be one or more selected from the low-intensity sweeteners described above. Preferred examples of the nutritive sweetener include sucrose and HFCS. In another embodiment, the amount of nutritive sweetener may be 2-15g / 100ml, 4-15g / 100ml, 6-15g / 100ml, 8-15g / 100ml, 10-15g / 100ml, 12-15g / 100ml, 1-13g / 100ml, 2-13g / 100ml, 4-13g / 100ml, 6-13g / 100ml, 8-13g / 100ml, 10-13g / 100ml, 1-10g / 100ml, 2-10g / 100ml, 4-10g / 100ml, 6-10g / 100ml, or 8-10g / 100ml. The content of nutritive sweetener in the beverage can be measured by HPLC (High Performance Liquid Chromatography). Alternatively, if the blending amount is known, a value calculated from the blending amount may be used.

[0029] The water used in the present invention is not particularly limited, and may be selected from tap water, carbonated water, ion-exchanged water, purified water, treated water, and pure water.

[0030] A beverage according to another embodiment of the present invention further contains a yellow colorant. The yellow colorant is not particularly limited, but may include one or more selected from safflower color, turmeric color, carrot color, yellow paprika color, annatto color, and gardenia yellow. The content of the yellow colorant may be, for example, 10 to 200 ppm, 20 to 200 ppm, 40 to 200 ppm, 60 to 200 ppm, 80 to 200 ppm, 100 to 200 ppm, 10 to 180 ppm, 20 to 180 ppm, 40 to 180 ppm, 60 to 180 ppm, 80 to 180 ppm, 100 to 180 ppm, 10 to 160 ppm, 20 to 160 ppm, or 40 to 160 ppm. The yellow colorant may be in the range of 100 to 120 ppm, 60 to 160 ppm, 80 to 160 ppm, 100 to 160 ppm, 10 to 140 ppm, 20 to 140 ppm, 40 to 140 ppm, 60 to 140 ppm, 80 to 140 ppm, 100 to 140 ppm, 10 to 120 ppm, 20 to 120 ppm, 40 to 120 ppm, 60 to 120 ppm, 80 to 120 ppm, or 100 to 120 ppm. Inclusion of the yellow colorant in this range is preferred from the viewpoint of realizing a liquid color with little variation.

[0031] The beverage according to one embodiment of the present invention may contain, in addition to the above-mentioned components, components that can be added to ordinary tea beverages, as long as the effects of the present invention are not impaired. Examples of such components include flavorings, vitamins, antioxidants, emulsifiers, seasonings, extracts, pH adjusters, and quality stabilizers.

[0032] [Characteristics or container] The pH of the beverage according to one embodiment of the present invention is preferably 2.5 to 5, and more preferably 2.5 to 4.8, 2.7 to 4.8, 2.9 to 4.8, 3.1 to 4.8, 3.3 to 4.8, 3.5 to 4.8, 3.7 to 4.8, 2.5 to 4.6, 2.7 to 4.6, 2.9 to 4.6, 3.1 to 4.6, 3.3 to 4.6, 3.5 to 4.6, 3.7 to 4.6, 2.5 to 4.4, 2. The pH may be 2.7 to 4.4, 2.9 to 4.4, 3.1 to 4.4, 3.3 to 4.4, 3.5 to 4.4, 3.7 to 4.4, 2.5 to 4.2, 2.7 to 4.2, 2.9 to 4.2, 3.1 to 4.2, 3.3 to 4.2, 3.5 to 4.2, 3.7 to 4.2, 2.5 to 4, 2.7 to 4, 2.9 to 4, 3.1 to 4, 3.3 to 4, 3.5 to 4, or 3.7 to 4. By adjusting the pH to within this range, a refreshing flavor can be achieved while suppressing microbial growth.

[0033] The form of the beverage in one embodiment of the present invention is not limited, and may be in the form of a packaged beverage sealed in a container such as a can, bottle, PET bottle, pouch, paper carton, or plastic container. A preferred embodiment of the beverage of the present invention is a beverage packaged in a transparent bottle or transparent PET bottle. Packaged in a transparent bottle or PET bottle is preferred because the distinctive appearance of the beverage in one embodiment of the present invention can be visually appealing to consumers. If heat sterilization is performed after packaging, the type of heat sterilization is not particularly limited, and can be carried out using conventional techniques such as inversion sterilization, UHT sterilization, and retort sterilization. The temperature of the heat sterilization step is not particularly limited, but is, for example, 65 to 130°C, preferably 80 to 120°C, for 1 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions is obtained, sterilization at an appropriate temperature for a few seconds, for example, 5 to 30 seconds, is acceptable.

[0034] [Exemplary Aspects of Beverages of the Present Invention] Exemplary aspects of the present invention are described below, but the present invention is not limited to the following aspects. According to one aspect of the present invention, a beverage containing a gardenia blue pigment, a yellow colorant, and oolong tea is provided. According to one aspect of the present invention, a beverage containing a gardenia blue pigment and oolong tea, and having an a value of -5 to 0 and a b value of 10 to 25, is provided. According to one aspect of the present invention, a beverage containing a gardenia blue pigment and oolong tea at a concentration of 0.05 to 10 ppm, preferably 0.2 to 8 ppm, and more preferably 0.5 to 7 ppm, is provided. According to one aspect of the present invention, a beverage containing a gardenia blue pigment, a yellow colorant, and oolong tea, and having an a value of -3 to 3, preferably -2.5 to 2, and more preferably -2 to 2, after a storage test equivalent to 12 months at 25-35°C is provided.

[0035] 2. Method for Producing a Beverage One aspect of the present invention provides a method for producing a beverage containing a blue colorant and oolong tea (hereinafter also referred to as "a method for producing the beverage of the present invention").

[0036] The manufacturing method of one embodiment of the present invention is not particularly limited as long as it can obtain a beverage by blending the above-mentioned components. For example, the manufacturing method of one embodiment of the present invention is not particularly limited as long as it can obtain a beverage by mixing a blue colorant and oolong tea. The beverage may be produced by obtaining an oolong tea extract (liquid), oolong tea pickles (liquid), or oolong tea infusion (liquid) from oolong tea leaves and then adding a blue colorant thereto, or by adding a separately prepared or purchased oolong tea extract (liquid), oolong tea pickles (liquid), or oolong tea infusion (liquid) together with the blue colorant to water to produce a beverage.

[0037] The extraction, steeping, or infusion method for oolong tea is not particularly limited, and known methods can be used. For example, oolong tea can be obtained by extracting, steeping, or infusing oolong tea leaves in hot water at 50 to 90°C, preferably 60 to 85°C, and more preferably 70 to 82°C, for 1 to 30 minutes, preferably 3 to 20 minutes, and more preferably 5 to 15 minutes. The amount of oolong tea leaves added is not particularly limited, and may be 1 to 10 g / L, 2 to 10 g / L, 4 to 10 g / L, 6 to 10 g / L, 8 to 10 g / L, 1 to 8 g / L, 2 to 8 g / L, 4 to 8 g / L, 6 to 8 g / L, 1 to 6 g / L, 2 to 6 g / L, or 4 to 6 g / L relative to the total amount of hot water.

[0038] In the production method according to one aspect of the present invention, a sterilization treatment may be carried out before or after filling into a container. Examples of the sterilization treatment include tumble sterilization, UHT sterilization, and retort sterilization.

[0039] In the manufacturing method of one embodiment of the present invention, the descriptions in the above section "1. Beverage containing blue colorant and oolong tea" apply to the "beverage," "colorant," "oolong tea," "flavor or color," "other ingredients," and "characteristics and container," and the numerical values ​​described in the above section on the beverage apply as is.

[0040] 3. Method for suppressing changes in flavor and aroma during storage of beverages containing oolong tea One aspect of the present invention provides a method for suppressing changes in flavor and aroma during storage of beverages containing oolong tea (hereinafter also referred to as the "suppression method of the present invention"). As used herein, a method for suppressing changes in flavor and aroma refers to a method for suppressing one or more of the following changes in flavor and aroma: Tea aroma: the sense of tea aroma when smelling Tea flavor: the sense of tea flavor when drinking Off-note: an unusual odor perceived when drinking or smelling, or an aroma different from the intended aroma Drinkability: the smoothness felt when drinking, or the mellowness felt after drinking Fresh brew tea feeling: the overall sensation of fresh brewed tea.

[0041] According to one aspect of the present invention, there is provided a method for suppressing changes in the flavor of an oolong tea-containing beverage during storage, the method comprising adding a blue colorant to the oolong tea. The amount of the blue colorant added is not particularly limited, but is preferably 0.05 to 15 ppm relative to the total amount of the oolong tea. The amount of blue colorant added to oolong tea according to one embodiment of the present invention is 0.05 to 15 ppm, 0.05 to 14 ppm, 0.05 to 13 ppm, 0.05 to 12 ppm, 0.05 to 11 ppm, 0.05 to 10 ppm, 0.05 to 9 ppm, 0.05 to 8 ppm, 0.05 to 7 ppm, 0.05 to 6 ppm, 0.05 to 5 ppm, 0.05 to 4 ppm, 0.1 to 15 ppm, 0.1 to 14 ppm, 0.1 to 13 ppm, 0.1 to 12 ppm, 0.1 to 11 ppm, 0.1 to 10 ppm, ppm, 0.1-9ppm, 0.1-8ppm, 0.1-7ppm, 0.1-6ppm, 0.1-5ppm, 0.1-4ppm, 0.2-15ppm, 0.2-14ppm, 0.2-13ppm, 0.2-12ppm, 0.2-11ppm, 0. 2-10ppm, 0.2-9ppm, 0.2-8ppm, 0.2-7ppm, 0.2-6ppm, 0.2-5ppm, 0.2-4ppm, 0.3-15ppm, 0.3-14ppm, 0.3-13ppm, 0.3-12ppm, 0.3-11ppm m, 0.3-10ppm, 0.3-9ppm, 0.3-8ppm, 0.3-7ppm, 0.3-6ppm, 0.3-5ppm, 0.3-4ppm, 0.4-15ppm, 0.4-14ppm, 0.4-13ppm, 0.4-12ppm, 0.4- 11ppm, 0.4-10ppm, 0.4-9ppm, 0.4-8ppm, 0.4-7ppm, 0.4-6ppm, 0.4-5ppm, 0.4-4ppm, 0.5-15ppm, 0.5-14ppm, 0.5-13ppm, 0.5-12ppm, 0.5-11ppm, 0.5-10ppm, 0.5-9ppm, 0.5-8ppm, 0.5-7ppm, 0.5-6ppm, 0.5-5ppm, 0.5-4ppm, 0.8-15ppm, 0.8-14ppm, 0.8-13ppm, 0.8-12 ppm, 0.8-11ppm, 0.8-10ppm, 0.8-9ppm, 0.8-8ppm, 0.8-7ppm, 0.8-6ppm, 0.8-5ppm, 0.8-4ppm, 1-15ppm, 1-14ppm, 1-13ppm, 1-12ppm,The concentration may be 1 to 11 ppm, 1 to 10 ppm, 1 to 9 ppm, 1 to 8 ppm, 1 to 7 ppm, 1 to 6 ppm, 1 to 5 ppm, 1 to 4 ppm, 2 to 15 ppm, 2 to 14 ppm, 2 to 13 ppm, 2 to 12 ppm, 2 to 11 ppm, 2 to 10 ppm, 2 to 9 ppm, 2 to 8 ppm, 2 to 7 ppm, 2 to 6 ppm, 2 to 5 ppm, 2 to 4 ppm, 3 to 15 ppm, 3 to 14 ppm, 3 to 13 ppm, 3 to 12 ppm, 3 to 11 ppm, 3 to 10 ppm, 3 to 9 ppm, 3 to 8 ppm, 3 to 7 ppm, 3 to 6 ppm, 3 to 5 ppm, or 3 to 4 ppm. The amount of blue colorant added to the oolong tea according to one embodiment of the present invention is preferably 0.05 to 10 ppm, more preferably 0.2 to 8 ppm, and even more preferably 0.5 to 7 ppm, relative to the total amount of oolong tea. Addition in such an amount is preferred because it can suitably suppress changes in color during storage.

[0042] According to one embodiment of the present invention, the blue colorant comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, patent blue V, brilliant blue FCF, and indigo carmine.

[0043] The temperature at which the blue colorant is added is not particularly limited, and the blue colorant may be added at 90° C. or lower, 80° C. or lower, 70° C. or lower, 60° C. or lower, 50° C. or lower, 40° C. or lower, 30° C. or lower, 20° C. or lower, 10 to 90° C., 10 to 70° C., 10 to 50° C., 10 to 40° C., 10 to 30° C., 20 to 90° C., 20 to 70° C., 20 to 50° C., 20 to 40° C., 20 to 30° C., 30 to 90° C., 30 to 70° C., 30 to 50° C., or 30 to 40° C. According to a preferred aspect of the present invention, there is provided a method for adding a blue colorant to oolong tea at a temperature of 40° C. or lower.

[0044] In the suppression method of one embodiment of the present invention, the descriptions of "beverage," "coloring agent," "oolong tea," "flavor or color," "other ingredients," and "characteristics and container" other than those described above are the same as those described in the section "1. Beverage containing blue coloring agent and oolong tea," and the numerical values ​​thereof are the same as those described in the section on beverages.

[0045] As used herein, the term "about" means that the subject is within a range of ±25%, ±10%, ±5%, ±3%, ±2%, or ±1% of the numerical value following "about." For example, "about 10" means a range of 7.5 to 12.5. Furthermore, as used herein, "wt %" and "wt ppm" can be considered equivalent to "mass %" and "mass ppm," respectively.

[0046] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0047] Example 1 Preparation of Oolong Tea Beverage Samples Oolong tea beverage samples (Nos. 1 to 8) were prepared according to the compositions shown in Table 1 below using nutritive sweeteners (sucrose, high-fructose corn syrup (HFCS 55%)), oolong tea leaves, a pH adjuster, an antioxidant, tea flavor, safflower extract (yellow colorant), gardenia blue extract (blue colorant), water-soluble dietary fiber, and a high-intensity sweetener (No. 8 only). The raw materials used in sample preparation were as follows: sucrose (MSM Prai Bhd), high-fructose corn syrup (HFCS 55%) (ADM Bio Science & Technology (Tianjin) Co., Ltd), oolong tea leaves (coloring agent), anhydrous citric acid and a pH adjuster containing trisodium citrate (Jiangsu Guoxin Union Energy Co., Ltd), an L-ascorbic acid-derived antioxidant (CSPC Weisheng Pharmaceutical Co., Ltd), a high-intensity sweetener containing acesulfame-K (Hugestone Enterprise Co., Ltd), sucralose (Tate & Lyle PLC), water-soluble dietary fiber (Fibersol-2, ADM Bio Science & Technology (Tianjin) Co., Ltd), safflower extract (Oterra), gardenia blue extract (Oterra), and treated water.

[0048] Oolong tea beverage samples were prepared according to the following procedure. [Preparation Procedure] 1) Extract oolong tea leaves in hot water (70-90°C) for 6-8 minutes and remove the tea leaves. 2) After step 1), cool the tea extract to below 20°C. 3) Dissolve nutritive or intense sweeteners, pH adjusters, antioxidants, flavors, safflower extract, and gardenia extract in room-temperature water (28-35°C) and stir for 2 minutes until well dissolved. For sample No. 8, add water-soluble dietary fiber. 4) After step 3), confirm that the ingredients are fully dissolved, mix the cooled tea extract, add water at room temperature (28-35°C) to a volume of 1 L, and then stir for 5-6 minutes. 5) Sterilize the liquid obtained in step 4 at 110-120°C for 30-40 seconds. 6) Fill bottles with the sterilized liquid at a filling temperature of 80-90°C. 7) Cool the sample until the product temperature drops to room temperature (28-35°C). 8) Allow the sample to age at room temperature for 24 hours before conducting shelf-life testing.

[0049] The compositions of the oolong tea beverage samples prepared according to the above procedure are shown in the table below.

[0050] II. Shelf-Life Test Procedure The shelf-life of each sample was tested using the following procedure: 1) Label the samples after aging for 24 hours. 2) Keep the samples in an incubator and place them under accelerated conditions until the end of their shelf life. Samples No. 1-8 and commercial products A and B (reference examples) were stored under the following two accelerated conditions: A) 55°C for 6 weeks; B) 45°C for 12 weeks. 3) After reaching the target timing at the corresponding temperature conditions, remove all samples from the incubator. 4) Cool the samples to room temperature (28-35°C).

[0051] III. Sensory Test of Oolong Tea Beverage Samples The samples were cooled (4-10°C) before the sensory test. The oolong tea beverage samples were evaluated by three expert panelists trained in sensory testing based on the following sensory characteristics and evaluation criteria. Before conducting the test, the panelists thoroughly discussed the above evaluation criteria with each other. [Sensory Evaluation Characteristics] Tea aroma: Sensation of tea aroma when smelling Tea flavor: Sensation of tea flavor when drinking Off-note: Off-flavor perceived when drinking or smelling, or a scent different from the target aroma Drinkability: Smoothness when drinking, or mellowness after drinking Appearance of freshly brewed tea: Sensation solely from the appearance of freshly brewed tea Sensation of freshly brewed tea: Overall sensation of freshly brewed tea

[0052] [Evaluation Criteria] 7-point scale: 1 means that the intensity of the corresponding taste quality is very weak, and 7 means that the intensity of the corresponding taste quality is very strong. In other words, for off-notes, a rating of 1 is the most preferable, and for other sensory evaluation characteristics, a rating of 7 is the most preferable.

[0053] IV. Lab Value Measurement Procedure Lab values ​​were measured using a color meter (ZE6000, manufactured by Nippon Denshoku Industries Co., Ltd.). The L value is a scale of black-white (brightness), the a value is a scale of green-red, and the b value is a scale of blue-yellow. The measurement method was a double-beam (flicker photometric system) method, and a halogen lamp (12V, 220W) was used as the light source. Lab values ​​for tea beverages were measured according to the following procedure: 1) Before measuring the Lab values, allow the sample to completely reach room temperature. 2) Calibrate the zero and reference points of the color meter using the transmittance method. 3) Set target data to eliminate the influence of the cuvette. 4) Pour the sample into the cuvette and begin measurement.

[0054] The results of the sensory evaluation and the Lab value measurements of the samples after storage under the two types of accelerated conditions are shown in Tables 2 to 7 and Figures 1 to 17.

[0055]

[0056]

[0057]

[0058]

[0059]

[0060]

Claims

1. A beverage containing blue coloring and oolong tea.

2. The beverage according to claim 1, wherein the blue coloring agent comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, patent blue V, brilliant blue FCF, and indigo carmine.

3. The beverage of claim 1, wherein the blue coloring agent comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, cyanidin, delphinidin, and ternatin.

4. The beverage according to any one of claims 1 to 3, wherein the blue colorant is contained in a concentration of 0.05 to 15 ppm.

5. The beverage according to any one of claims 2 to 4, comprising the gardenia blue pigment at a concentration of 0.05 to 10 ppm.

6. A beverage according to any one of claims 1 to 5, further comprising a nutritive sweetener in an amount of 1 to 15 g / 100 ml.

7. The beverage according to any one of claims 1 to 6, further comprising a yellow colouring agent.

8. A beverage according to any one of claims 1 to 7, wherein the a value is from -5 to 0.

9. The beverage according to any one of claims 1 to 8, which has an a value of -3 to 3 after a storage test equivalent to 12 months at 25-35°C.

10. A beverage according to any one of claims 1 to 9, having a b value of 10 to 25.

11. The beverage according to any one of claims 1 to 10, which has a b value of 20 to 35 after a storage test equivalent to 12 months at 25-35°C.

12. The beverage according to any one of claims 1 to 11, wherein the oolong tea is obtained by extracting, steeping or infusing tea leaves in a ratio of 1 to 10 g / l of water.

13. A method for suppressing changes in flavor of a beverage containing oolong tea during storage, comprising adding a blue colorant to oolong tea.

14. The method of claim 13, wherein the blue colorant comprises one or more selected from the group consisting of gardenia blue pigment, spirulina blue pigment, anthocyanin pigments, patent blue V, brilliant blue FCF, and indigo carmine.

15. The method of claim 13 or 14, wherein the blue colorant is added to the oolong tea at a temperature below 40°C.

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