Packaged tea beverage and method for producing same

Abstract

The present invention addresses the problem of providing, inter alia, a packaged tea beverage containing milk protein and having suppressed gamey odor that is generated from milk protein in sugar-free tea beverages, and a method for producing the same.　The packaged tea beverage has a milk protein content concentration of 0.3 mass% or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL. The packaged tea beverage is further prepared so as to satisfy any of the following conditions (a) to (c). (a) The hexanal content concentration is 5-2,000 ppb; (b) the geraniol content concentration is 5 ppb or more; and (c) the hexanal content concentration is 5-2,000 ppb, and the geraniol content concentration is 2-2,000 ppb.

Description

Packaged black tea beverage and its manufacturing method

[0001] The present invention relates to a packaged black tea beverage and a method for producing the same, etc. More specifically, the present invention relates to a packaged black tea beverage that contains milk protein and suppresses the animal odor (hereinafter also simply referred to as "animal odor" in this specification) that occurs due to the milk protein in sugar-free black tea beverages (sugar concentration less than 0.5 g / 100 mL), and a method for producing the same, etc.

[0002] Milk tea is a black tea beverage containing dairy ingredients, generally prepared by mixing black tea leaf extract with dairy ingredients such as milk. In recent years, milk tea has been distributed as a packaged beverage, such as a canned product, a plastic bottle, or a paper carton. Milk tea is one of the most popular tea beverages, due to its unique black tea aroma and bitter and astringent taste, as well as the sweetness of dairy ingredients such as milk, making it one of the most popular beverages from the standpoint of preference and health consciousness.

[0003] On the other hand, these bottled beverages require industrial extraction processes to be suitable for mass production, and strong sterilization to enhance microbial stability so that they can withstand long-term storage. As a result, the industrial production and sterilization processes cause aroma loss and deterioration of flavor due to heating, making it difficult to obtain a product with a flavor that is fully satisfactory compared to tea brewed in a teapot at home or in a coffee shop.

[0004] On the other hand, hexanal is a type of chain aliphatic aldehyde, and has the chemical formula C ６ H １２ Geraniol is a substance represented by the formula C, and is known to be responsible for the grassy aroma of soybeans and grass. １０ H １８ O is a substance represented by the formula O and is known to have a rose-like fragrance. Patent Document 1 discloses an oolong tea beverage in which the contents of hexanal and 2,4-heptadienal, which have an oxidized odor and a grassy odor that impair the fresh flavor, are limited to a predetermined content (20.0 ppb or less, preferably 0 to 10.0 ppb).

[0005] On the other hand, it has not been previously known that in a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, the "animal odor" can be suppressed by further preparing the packaged black tea beverage to satisfy any one of the following conditions (a) to (c): (a) a hexanal concentration of 5 to 2000 ppb; (b) a geraniol concentration of 5 ppb or more; (c) a hexanal concentration of 5 to 2000 ppb and a geraniol concentration of 2 to 2000 ppb;

[0006] Japanese Patent Application Laid-Open No. 2016-140305

[0007] An object of the present invention is to provide a packaged black tea beverage that contains milk protein and has reduced gamey odor that is derived from milk protein in unsweetened black tea beverages, and a method for producing the same.

[0008] As a result of intensive research conducted by the inventors in order to solve the above-mentioned problems, they discovered that in a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, by preparing the packaged black tea beverage so that the packaged black tea beverage further satisfies any one of the following conditions (a) to (c), it is possible to suppress the "animal odor" while maintaining the harmonious aroma and flavor of the above-mentioned packaged black tea beverage, and thus completed the present invention. (a) The hexanal concentration is 5 to 2000 ppb; (b) The geraniol concentration is 5 ppb or more; (c) The hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; Note that, since hexanal is an aroma component that is also known to cause an undesirable odor, it was unexpected by those skilled in the art that by preparing the above-mentioned packaged black tea beverage so as to satisfy any one of the above conditions (a) to (c), it is possible to suppress the above-mentioned animal odor while maintaining the flavor harmony of the above-mentioned packaged black tea beverage.

[0009] That is, the present invention provides the following inventions: (1) A packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, said packaged black tea beverage further satisfying any one of the following conditions (a) to (c): (a) a hexanal concentration of 5 to 2000 ppb; (b) a geraniol concentration of 5 ppb or more; (c) a hexanal concentration of 5 to 2000 ppb and a geraniol concentration of 2 to 2000 ppb; (2) The packaged black tea beverage according to (1) above, which contains one or more selected from the group consisting of milk, processed milk, concentrated milk, skim milk powder, whole milk powder, modified milk powder, milk protein concentrate, purified milk protein, whey protein concentrate, purified whey protein, casein protein concentrate, and purified casein protein; (3) The packaged black tea beverage according to (1) above, in which the ratio of the hexanal content concentration (ppb) to the milk protein content concentration (mass%) is 4.2 to 6670, or the ratio of the geraniol content concentration (ppb) to the milk protein content concentration (mass%) is 4.2 or more; (4) The packaged black tea beverage according to (1) above, in which the milk protein content concentration is 0.3 mass% or more, the tannin content concentration is 10 mg / 100 mL or more, and the sugar content concentration is 0.5 g / 100 mL. (5) A method for producing a packaged black tea beverage having a hexanal concentration of 5 to 2000 ppb or less, characterized in that the packaged black tea beverage is prepared so as to further satisfy any one of the following conditions (a) to (c): (a) the hexanal concentration is 5 to 2000 ppb; (b) the geraniol concentration is 5 ppb or more; (c) the hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; (5) A method for producing a packaged black tea beverage having a hexanal concentration of 5 to 2000 ppb or less, characterized in that the packaged black tea beverage further satisfies any one of the following conditions (a) to (c); (a) the hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; (6 ...7) A method for producing a packaged black tea beverage having a hexanal concentration of 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb;(6) The manufacturing method according to (4) or (5) above, wherein the ratio of the hexanal content (ppb) to the milk protein content (mass%) in the packaged black tea beverage is 4.2 to 6670, or the ratio of the geraniol content (ppb) to the milk protein content (mass%) is 4.2 or more; (7) A method for suppressing animal odor in a packaged black tea beverage having a milk protein content of 0.3 mass% or more, a tannin content of 10 mg / 100 mL or more, and a sugar content of less than 0.5 g / 100 mL, characterized in that the packaged black tea beverage is prepared so as to further satisfy any one of the following conditions (a) to (c): (a) the hexanal content is 5 to 2000 ppb; (b) the geraniol content is 5 ppb or more; (c) the hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; (8) The method according to (7) above, wherein the packaged black tea beverage contains one or more selected from the group consisting of milk, processed milk, concentrated milk, skim milk powder, whole milk powder, modified milk powder, milk protein concentrate, purified milk protein, whey protein concentrate, purified whey protein, casein protein concentrate, and purified casein protein; (9) The method according to (7) or (8) above, wherein the ratio of the hexanal concentration (ppb) to the milk protein concentration (mass%) in the packaged black tea beverage is 4.2 to 6670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (mass%) is 4.2 or more;

[0010] According to the present invention, it is possible to provide a packaged black tea beverage that contains milk protein and has reduced gamey odor that is derived from milk protein in unsweetened black tea beverages, as well as a method for producing the same.

[0011] The present invention provides: [1] a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, and further satisfying any one of the following conditions (a) to (c) (hereinafter also referred to as "the black tea beverage of the present invention"); (a) a hexanal concentration of 5 to 2000 ppb; (b) a geraniol concentration of 5 ppb or more; (c) a hexanal concentration of 5 to 2000 ppb and a geraniol concentration of 2 to 2000 ppb; [2] a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL (c) the hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; [3] A method for suppressing animal odor in a packaged black tea beverage having a milk protein concentration of 0.3 mass% or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, characterized in that the packaged black tea beverage is prepared so that it further satisfies any of the following conditions (a) to (c) (hereinafter also referred to as the "suppression method of the present invention"); (a) the hexanal concentration is 5 to 2000 ppb; (b) the geraniol concentration is 5 ppb or more; (c) the hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; [4] A method for suppressing animal odor in a packaged black tea beverage having a milk protein concentration of 0.3 mass% or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, characterized in that the packaged black tea beverage is prepared so that it further satisfies any of the following conditions (a) to (c) (hereinafter also referred to as the "suppression method of the present invention"); (a) The hexanal concentration is 5 to 2000 ppb; (b) The geraniol concentration is 5 ppb or more; (c) The hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; and the like.

[0012] (Black Tea Beverage) The black tea beverage of the present invention contains black tea extract and milk protein, but may or may not contain milk. When the black tea beverage contains milk, the concentration of milk in the black tea beverage is not particularly limited, and examples include 0.03 to 15% by mass, 0.07 to 15% by mass, 0.1 to 15% by mass, 0.2 to 12.5% ​​by mass, 0.3 to 12% by mass, and 1 to 10% by mass. Since it becomes possible to set the sugar concentration lower in proportion to the high concentration of milk protein, the concentration of milk is preferably 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, 6% by mass or less, 5% by mass or less, 4% by mass or less, 3% by mass or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.4% by mass or less, 0.2% by mass or less, 0.1% by mass or less, 0.07% by mass or less, and more preferably 0% by mass. These lower and upper limits can be combined as desired. Generally, black tea beverages with a low milk content are less satisfying to drink than black tea beverages with a high milk content, but the addition of milk protein can compensate for this.

[0013] (Black tea extract) Black tea beverages include black tea extracts. In this specification, "black tea extract" refers to an extract obtained by subjecting black tea leaves to an extraction process. In addition, in this specification, black tea extracts include the extract from black tea leaves (black tea extract) itself, as well as processed products thereof (for example, black tea extracts obtained by concentrating or powdering the black tea extract). The tannin concentration in the black tea beverage is not particularly limited as long as it is 10 mg / 100 mL or more, and preferred examples include 10 mg / 100 mL to 200 mg / 100 mL, 20 mg / 100 mL to 180 mg / 100 mL, 20 mg / 100 mL to 150 mg / 100 mL, 30 mg / 100 mL to 120 mg / 100 mL, 40 mg / 100 mL to 100 mg / 100 mL, and 40 mg / 100 mL to 80 mg / 100 mL.

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

[0015] (Milk Protein) In this specification, "milk protein" refers to a protein derived from animal milk such as cow's milk, goat's milk, or sheep's milk, and for convenience, also includes milk peptides, which are hydrolysates of milk proteins. Specific examples of milk proteins include casein protein, whey protein, and their hydrolysates. Examples of the above whey proteins include albumin, lactoglobulin, and lactoferrin.

[0016] The milk protein concentration in the black tea beverage of the present invention is not particularly limited as long as it is 0.3% by mass or more, but from the viewpoint of a stronger animal odor which makes the significance of the present invention greater, and from the viewpoint of the satisfying taste of the black tea beverage, the lower limit is preferably 0.33% by mass or more, 0.36% by mass or more, 0.39% by mass or more, or 0.6% by mass or more, and the upper limit is, for example, 2.0% by mass or less, 1.5% by mass or less, or 1.2% by mass or less. These lower and upper limits can be combined as desired.

[0017] In the present invention, the milk protein concentration in the black tea beverage can be adjusted, for example, by adjusting the amount of milk protein or a milk protein-containing composition contained in the black tea beverage. Commercially available milk proteins and milk protein-containing compositions can be used. The milk protein-containing composition is not particularly limited as long as it contains milk protein, but when, for example, the sugar concentration is adjusted to a certain concentration or less, it is preferable to use a milk protein-containing composition in which 40% by mass or more, preferably 60% by mass or more, more preferably 80% by mass or more, by dry mass, of milk protein is used. Examples of milk proteins or milk protein-containing compositions include one or more selected from the group consisting of cow's milk, processed milk, concentrated milk, skim milk powder, whole milk powder, modified milk powder, milk protein concentrate, purified milk protein product, whey protein concentrate, purified whey protein product, casein protein concentrate, and purified casein protein product. Preferred examples of milk proteins or milk protein-containing compositions include one or more selected from the group consisting of milk protein concentrate (MPC), purified milk protein product, whey protein concentrate, purified whey protein product, casein protein concentrate, and purified casein protein product, due to their high milk protein concentration.

[0018] The amount of milk protein in black tea beverages can be measured by known methods, such as the Kjeldahl method, the Dumas method, or modified or improved versions thereof (see, for example, "Explanation of the Analysis Manual for the Fifth Edition of the Standard Tables of Food Composition in Japan" (edited by Japan Food Research Center, Chuohoki Publishing)). Commercially available reagents, such as decomposition accelerators, can be used in the Kjeldahl method. Commercially available measuring instruments can also be used.

[0019] (Hexanal) The black tea beverage of the present invention, which satisfies the above conditions (a) or (c), contains hexanal at a specific concentration. This makes it possible to suppress the animal odor derived from milk protein in black tea beverages having a milk protein concentration of 0.3% by mass or more and a sugar concentration of less than 0.5 g / 100 mL. Hexanal is a type of chain aliphatic aldehyde, and is represented by the chemical formula C ６ H１２ It is a substance represented by O. The concentration of hexanal in the black tea beverage of the present invention in an embodiment that satisfies the above conditions (a) or (c) can be 5 to 2000 ppb, and the lower limit, from the viewpoint of obtaining a greater suppression effect against animal odor, can be preferably 10 ppb or more, 20 ppb or more, preferably 50 ppb or more, more preferably 100 ppb or more, 500 ppb or more, and the upper limit, from the viewpoint of preventing the flavor derived from hexanal from becoming too strong, can be 2000 ppb or less, preferably 1000 ppb or less. These lower limit and upper limit values ​​can be arbitrarily combined, and the lower limit and upper limit values ​​of hexanal under the condition (a) and the lower limit and upper limit values ​​of hexanal under the condition (c) can be different numerical values.

[0020] In the black tea beverage of the present invention, in an embodiment that satisfies the above condition (a) or (c), the ratio of the hexanal concentration (ppb) to the milk protein concentration (mass %) (hexanal concentration / milk protein concentration) is not particularly limited, but is, for example, 4.2 to 6670, preferably 8.3 to 3330, and more preferably 16.7 to 1670.

[0021] The concentration of hexanal in the black tea beverage of the present invention can be measured by a known GC-MS method, although in the present invention, a highly polar column (DB-WaxUI, manufactured by Agilent Technologies) can be suitably used as the column, a solid-phase microextraction method (SPME-Arrow Carbon WR / PDMS, manufactured by CTC Analytics) can be suitably used as the extraction method, and a high-resolution mass spectrometer (Q Exactive GC Orbitrap, manufactured by Thermo Fisher Scientific) can be suitably used as the detector.

[0022] The hexanal used in the present invention in an embodiment that satisfies the above conditions (a) or (c) is not particularly limited, and may be a refined product or a crude product. For example, it may be a natural product containing hexanal or a processed product thereof (such as a plant extract, essential oil, plant fermentation product, or concentrate thereof). More specific examples include flavorings containing hexanal, as well as extracts. A preferred example is the use of a flavoring containing hexanal, since only a small amount can be added to a black tea beverage as a raw material.

[0023] (Geraniol) Among the black tea beverages of the present invention, those satisfying the above conditions (b) or (c) contain geraniol. This makes it possible to suppress the animal odor derived from milk protein in black tea beverages having a milk protein concentration of 0.3 mass% or more and a sugar concentration of less than 0.5 g / 100 mL. Geraniol is a type of linear monoterpenoid and has the chemical formula C １０ H １８O. The concentration of geraniol in the black tea beverage of the present invention in an embodiment that satisfies the above condition (b) can be 5 ppb or more, or 10 ppb or more, and the lower limit, from the viewpoint of obtaining a greater suppression effect against animal odor, is preferably 20 ppb or more, more preferably 50 ppb or more, 100 ppb or more, and even more preferably 500 ppb or more, and the upper limit is not particularly limited, but, in the case of controlling the level of flavor derived from geraniol, can be, for example, 10,000 ppb or less, 9,000 ppb or less, 8,000 ppb or less, 7,000 ppb or less, 6,000 ppb or less, or 5,000 ppb or less. These lower and upper limits can be combined in any desired manner. Furthermore, the concentration of geraniol in the black tea beverage of the present invention in an embodiment that satisfies the above condition (c) can be 2 to 2000 ppb, with the lower limit being preferably 5 ppb or more, more preferably 10 ppb or more, even more preferably 20 ppb or more, even more preferably 50 ppb or more, and more preferably 100 ppb or more, from the viewpoint of obtaining a greater suppression effect against animal odor. The upper limit can be 2000 ppb or less, preferably 1000 ppb or less, from the viewpoint of preventing the flavor derived from geraniol from becoming too strong. These lower and upper limits can be arbitrarily combined. Furthermore, the lower limit of geraniol under condition (b) (and the upper limit, if set) and the lower and upper limits of geraniol under condition (c) can be different numerical values.

[0024] In the black tea beverage of the present invention in an embodiment that satisfies the above condition (b) or (c), the ratio of the geraniol concentration (ppb) to the milk protein concentration (mass %) (geraniol concentration / milk protein concentration) is not particularly limited, but may be, for example, 4.2 or more, preferably 4.2 to 6670, more preferably 8.3 to 3330, and even more preferably 16.7 to 1670.

[0025] The concentration of geraniol in the black tea beverage of the present invention can be measured by a known GC-MS method, although in the present invention, a highly polar column (DB-WaxUI, manufactured by Agilent Technologies) is preferably used as the column, a solid-phase microextraction method (SPME-Arrow Carbon WR / PDMS, manufactured by CTC Analytics) is preferably used as the extraction method, and a high-resolution mass spectrometer (Q Exactive GC Orbitrap, manufactured by Thermo Fisher Scientific) is preferably used as the detector.

[0026] The geraniol used in the present invention in an embodiment that satisfies the above condition (b) or (c) is not particularly limited, and may be a refined product or a crude product. For example, it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, plant fermentation product, concentrate thereof, etc.). More specific examples include geraniol-containing flavorings and extracts. A preferred example is the use of a geraniol-containing flavoring, since only a small amount is required as a raw material to be added to a black tea beverage.

[0027] (Optional Components) The black tea beverage of the present invention may, but does not necessarily contain, one or more of the following: acidulant, colorant, sweetener, antioxidant (vitamin C, etc.), preservative, thickening stabilizer, emulsifier, vegetable oil, and pH adjuster (baking soda, etc.). The black tea beverage of the present invention may, but does not necessarily contain soy milk.

[0028] Examples of the above-mentioned "sweetener" include crystalline sugars such as monosaccharides such as fructose, glucose, tagatose, and arabinose, disaccharides such as lactose, trehalose, maltose, and sucrose, and the monosaccharides and disaccharides in powdered starch syrup; oligosaccharides such as maltooligosaccharides and galactooligosaccharides; amorphous sugars such as starch syrup and isomerized liquid sugar (e.g., high-fructose glucose liquid sugar); sugar alcohols such as maltitol, lactitol, sorbitol, mannitol, xylitol, and erythritol; and high-intensity sweeteners such as sucralose, stevia, licorice extract, thaumatin, glycyrrhizin, saccharin, aspartame, and acesulfame K. From the viewpoint of natural sweetness, sugars (crystalline sugars and non-crystalline sugars) are preferred, and from the viewpoint of low calorie content, sugar alcohols and high-intensity sweeteners are preferred. When a sweetener is used, the concentration of the sweetener in the beverage of the present invention is not particularly limited. When the sweetener is a sugar, examples include less than 0.5 g / 100 mL, 0.4% by mass or less, 0.05 to 0.4% by mass, 0.1 to 0.4% by mass, and 0.1 to 0.35% by mass. If the sugar concentration (including lactose contained in milk) is less than 0.5 g / 100 mL, the beverage can be labeled as "sugar-free." Note that, in this specification, "sugars" also includes lactose contained in milk when milk is blended, and the sugar concentration in this specification also takes into account such lactose. Furthermore, when the sweetener is a sugar alcohol or a high-intensity sweetener, examples of the sweetness concentration in terms of sucrose equivalent include less than 0.5% by mass, 0.4% by mass or less, 0.05 to 0.4% by mass, 0.1 to 0.4% by mass, and 0.1 to 0.35% by mass. The sweetness level in this specification may be a sweetness level taking into account sugar alcohols and / or high-intensity sweeteners, or may also be a sweetness level taking into account sugars. Note that when the sugar concentration is less than 0.5 g / 100 mL or the sweetness level in terms of sucrose is less than 0.5% by mass, the animal odor is more noticeable than when the sugar concentration is high or the sweetness level is high, and therefore the significance of the present invention is greater.

[0029] (Black tea beverage of the present invention) The black tea beverage of the present invention is a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, and is no different from a normal packaged black tea beverage in terms of the raw materials used, production method, and production conditions, except that it satisfies any one of the following conditions (a) to (c): (a) the hexanal concentration is 5 to 2000 ppb; (b) the geraniol concentration is 5 ppb or more; (c) the hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb; Furthermore, the timing of addition of "hexanal," "geraniol," or "hexanal and geraniol" may be either before or after heat sterilization, but is preferably before heat sterilization. The heat sterilization method and conditions may be the same as those normally used for beverages such as packaged beverages.

[0030] The beverage of the present invention is a packaged beverage. Examples of such a container include plastic bottles such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; glass bottles; cans; and paper containers.

[0031] (Production Method of the Present Invention) The production method of the present invention is not particularly limited as long as it is a production method for a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, and is characterized in that the packaged black tea beverage is prepared so as to further satisfy any one of the following conditions (a) to (c): (a) a hexanal concentration of 5 to 2000 ppb; (b) a geraniol concentration of 5 ppb or more; (c) a hexanal concentration of 5 to 2000 ppb and a geraniol concentration of 2 to 2000 ppb;

[0032] The black tea beverage of the present invention is a method for producing a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, and can be produced by a general method for producing packaged black tea beverages, except that the packaged black tea beverage is further prepared to satisfy any one of the above conditions (a) to (c). General methods for producing packaged black tea beverages are known, and for example, the black tea beverage can be produced by preparing a black tea extract, followed by a blending step, a filling step, and a heat sterilization step. In producing the black tea beverage of the present invention, the above-mentioned optional ingredients may be added, and the timing of adding these optional ingredients is not particularly limited.

[0033] In the present invention, the method of "preparing so that the hexanal concentration is 5 to 2000 ppb" includes a method of adding hexanal or a hexanal-containing composition to the black tea beverage at any stage of the production process so that the hexanal concentration in the black tea beverage of the present invention is 5 to 2000 ppb, for example, a method of adding hexanal or a hexanal-containing composition to a milk protein-containing black tea extract.

[0034] In the present invention, the method of "preparing so that the geraniol concentration is 5 ppb or more" and the method of "preparing so that the geraniol concentration is 2 to 2000 ppb" include a method of adding geraniol or a geraniol-containing composition to the black tea beverage at any stage of the production process so that the geraniol concentration in the black tea beverage of the present invention is 5 ppb or more or 2 to 2000 ppb, and an example of this is a method of adding geraniol or a geraniol-containing composition to a milk protein-containing black tea extract.

[0035] In the production method of the present invention, optional ingredients may be further added, for example, one or more of acidulants, colorants, sweeteners, antioxidants (such as vitamin C), preservatives, thickening stabilizers, emulsifiers, vegetable oils and fats, and pH adjusters (such as baking soda). Also, in the production method of the present invention, soy milk may be added, but it is not necessary to add it. In the production method of the present invention, the order in which the production ingredients are added is not particularly limited, as long as the beverage of the present invention can be produced. After preparing a liquid containing the production ingredients, the liquid is filled into a container and sealed, and the beverage of the present invention can be obtained.

[0036] (Heat sterilization) The production method of the present invention preferably includes a step of heat sterilizing the black tea beverage. As such a heat sterilization method, any heat sterilization method normally used for packaged black tea beverages can be used without any particular restrictions. For example, in cases where heat sterilization is possible after filling, such as in metal cans, sterilization treatment can be carried out under sterilization conditions stipulated in the Food Sanitation Act. Furthermore, in cases where retort sterilization is not possible, such as in PET bottles and paper containers, a method can be used in which the beverage is subjected to high-temperature short-time sterilization (UHT sterilization) under sterilization conditions equivalent to those described above, for example using a plate-type heat exchanger, before filling, and then cooled to a certain temperature and filled into a sterilized container.

[0037] (Suppression Method of the Present Invention) The suppression method of the present invention is a method for suppressing animal odor in a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, and is not particularly limited as long as it is a method characterized in that the packaged black tea beverage is prepared so as to further satisfy any one of the following conditions (a) to (c): (a) the hexanal concentration is 5 to 2000 ppb; (b) the geraniol concentration is 5 ppb or more; (c) the hexanal concentration is 5 to 2000 ppb and the geraniol concentration is 2 to 2000 ppb;

[0038] A method for preparing a packaged black tea beverage having a milk protein concentration of 0.3 mass% or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL so that it further satisfies any one of the above conditions (a) to (c) can be the same as the method described above in (Production method of the present invention).

[0039] (Packaged black tea beverage with suppressed animal odor) The packaged black tea beverage of the present invention is a packaged black tea beverage with a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL, and with a suppressed animal odor (also referred to herein simply as a "packaged black tea beverage with suppressed animal odor"). This "animal odor" is an off-flavor that becomes particularly problematic when a black tea beverage with a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL is heat sterilized, and the "animal odor" in the present invention refers to a sulfurous odor, milky odor, and / or powdery odor that appears after the middle note (the aroma that is perceived following the top note, which is the initial aroma).

[0040] In this specification, packaged black tea beverages with "reduced gamey odor" include beverages in which gamey odor is reduced compared to a beverage (hereinafter also referred to as a "control beverage") produced using the same ingredients and the same method to give the same final concentrations, except that the hexanal concentration is less than 2 ppb (preferably 1 ppb or less) and the geraniol concentration is less than 2 ppb (preferably 1 ppb or less).Whether gamey odor is reduced in a certain black tea beverage may be determined, for example, by using the gamey odor in the control beverage as the standard and using the average evaluation of multiple panelists.

[0041] (Packaged black tea beverage with harmonious flavor) The beverage of the present invention is preferably a packaged black tea beverage with a harmonious flavor as a packaged black tea beverage, having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL. In the present invention, "the flavor as a packaged black tea beverage with a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL" refers to the black tea flavor in such a packaged black tea beverage, and "harmonized flavor" means that such flavor is maintained. Whether such flavor is maintained in a certain black tea beverage can be easily and clearly determined by a panel, and preferably the average of the evaluations of multiple panels can be used as the degree of flavor harmony. In addition, packaged black tea beverages that do not retain the "flavor of a packaged black tea beverage having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL" include packaged black tea beverages in which the off-flavors derived from any of the ingredients are so excessive that the flavor of the black tea beverage is no longer harmonious, and more specifically, packaged black tea beverages with a hexanal concentration of 5000 ppb or more and packaged black tea beverages with a geraniol concentration of 5000 ppb or more are included.

[0042] In this specification, unless otherwise specified, all indications such as % and ratio mean % by mass.

[0043] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0044] Test 1. [Effect of milk protein concentration, etc. in black tea beverages on animal odor, etc.] The effect of the milk protein concentration, etc. in black tea beverages on the level of animal odor, etc., derived from milk protein, was investigated by the following experiment.

[0045] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin levels of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Manual of Standard Food Composition Analysis, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (milk protein concentrate: MPC), and milk (6.0% by mass) were added to the black tea extract to achieve the concentrations shown in Table 2, followed by addition of sodium bicarbonate (sodium bicarbonate) to adjust the pH to 6.8. The resulting mixture was then filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare the sample beverages of Test Examples 2 to 6. Additionally, the sample beverage of Test Example 1, which did not contain the milk protein (MPC), and the sample beverage of Test Example 7, which did not contain the milk, were also prepared. Because the blended milk also contained 3.3% by mass of milk protein, the milk protein concentrations in the sample beverages of Test Examples 2 to 6 were higher than the blended milk protein (MPC) concentration. Lactose was also contained in both milk and milk protein (MPC), with the lactose concentration in milk being approximately 4.8% by mass and the lactose concentration in the blended milk protein (MPC) being approximately 10% by mass. The tannin concentration in each sample beverage in Table 2 was 60 mg / 100 mL.

[0046] (2. Sensory Evaluation Test) A sensory evaluation test was conducted by five trained expert panelists using the five-point rating scale shown in Table 1 below to evaluate the level of "animal odor" in the sample beverages of Test Examples 2 to 6 compared with the sample beverage of Test Example 1. The difference in the level of animal odor between 1 point and 2 points, the difference in the level of animal odor between 2 points and 3 points, the difference in the level of animal odor between 3 points and 4 points, and the difference in the level of animal odor between 4 points and 5 points were all considered to be the same. The evaluation of the level of animal odor in the sample beverage of each Test Example was performed by rounding the average of the evaluation scores of each panel to one decimal place. Note that if the evaluation of the level of animal odor in the sample beverage is, for example, 2.0 points or higher, it can be evaluated that there is an issue with animal odor.

[0047]

[0048] The results of the sensory evaluation test for the sample beverages of Test Examples 1 to 6 are shown in Table 2.

[0049]

[0050] The results in Table 2 show that when the milk protein concentration in the black tea beverage is 0.3% by mass or more, the problem of animal odor occurs, and the degree of the animal odor tends to become stronger depending on the milk protein concentration. It was also shown that this animal odor becomes a problem even when milk protein (MPC) is added without adding milk (Test Example 7).

[0051] Test 2. [Effect of hexanal on animal odor 1] The effect of hexanal on animal odor was investigated by the following experiment.

[0052] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin values ​​of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Food Standard Composition Analysis Manual, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and hexanal were added to the black tea extracts to achieve the concentrations shown in Tables 5 and 6. Sodium bicarbonate (sodium bicarbonate) was then added to adjust the pH to 6.8, and the mixture was then filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare the sample beverages of Test Examples 8 to 17. Additionally, the sample beverage of Test Example 4, to which hexanal had not been added, was also prepared as a control beverage. The tannin concentration in each sample beverage in Tables 5 and 6 was 60 mg / 100 mL.

[0053] (2. Sensory Evaluation Test) A sensory evaluation test was conducted by five trained expert panels using a five-point scale as shown in Table 3 below to evaluate the degree of suppression of "animal odor" in the sample beverages of Test Examples 8 to 17 compared with the control beverage, the sample beverage of Test Example 4. The differences in the degree of suppression of animal odor between 1 point and 2 points, between 2 points and 3 points, between 3 points and 4 points, and between 4 points and 5 points were all considered to be the same. The evaluation of the degree of suppression of animal odor in the sample beverages of each Test Example was performed by rounding the average of the evaluation scores of each panel to one decimal place. The standard deviation of the evaluation scores of each panel for each sample beverage was 0.55 or less. It can be evaluated that suppression of animal odor was observed when the evaluation of the degree of suppression of "animal odor" in a sample beverage was, for example, 2.0 points or higher.

[0054]

[0055] In addition, for the sample beverages of Test Examples 4 and 8 to 17, the degree of flavor harmony of the packaged black tea beverages (specifically, packaged black tea beverages having a milk protein concentration of 0.3% by mass or more, a tannin concentration of 10 mg / 100 mL or more, and a sugar concentration of less than 0.5 g / 100 mL) was evaluated by a trained panel of five experts using the five-point scale set forth in Table 4 below. The differences in the degree of flavor harmony between scores of 1 and 2, between scores of 2 and 3, between scores of 3 and 4, and between scores of 4 and 5 were all considered to be approximately the same. The degree of flavor harmony of the sample beverages of each Test Example was evaluated by rounding the average of the panel's evaluation scores to one decimal place. The standard deviation of the panel's evaluation scores for each sample beverage was 0.55 or less for all sample beverages. If the sample beverage is rated for the degree of "aroma harmony" of, for example, 1.5 points or higher, it can be evaluated as being within the acceptable range for a packaged black tea beverage containing milk protein.

[0056]

[0057] The results of the sensory evaluation test for the sample beverages of Test Examples 4 and 8 to 17 are shown in Tables 5 and 6.

[0058]

[0059]

[0060] From the results of Tables 5 and 6, when the hexanal concentration was 5 ppb or more, the evaluation of the degree of suppression of animal odor was 2.0 or more, and it was shown that the degree of suppression of animal odor tended to increase depending on the hexanal concentration. On the other hand, when the hexanal concentration was 5000 ppb (Test Example 17), although the animal odor was significantly suppressed, the flavor of hexanal became too strong, and the flavor harmony as a black tea beverage was not achieved (evaluated as "1.0"). From these findings, it was shown that the hexanal concentration in the black tea beverage of the present invention, from the viewpoint of balancing the suppression of animal odor and the maintenance of flavor harmony, is preferably 5 to 2000 ppb, 10 to 2000 ppb, 20 to 2000 ppb, 50 to 2000 ppb, 100 to 2000 ppb, 5 to 1000 ppb, 10 to 1000 ppb, 20 to 1000 ppb, 50 to 1000 ppb, 100 to 1000 ppb, etc.

[0061] Test 3. [Effect of hexanal on animal odor 2] The effect of hexanal on animal odor was investigated by the following experiment when the milk protein concentration was lower (0.3% by mass) and higher (1.2% by mass) than in the experiment of Test 2.

[0062] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin levels of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Manual of Standard Food Composition Analysis, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and hexanal were added to the black tea extracts to achieve concentrations shown in Tables 7 and 8, followed by addition of sodium bicarbonate (sodium bicarbonate) to adjust the pH to 6.8. The resulting mixture was then filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare the sample beverages of Test Examples 18 to 23. In addition, as control beverages, the sample beverage of Test Example 2 (total milk protein concentration of 0.3% by mass) without added hexanal and the sample beverage of Test Example 6 (total milk protein concentration of 1.2% by mass) were also prepared. The tannin concentration in each sample beverage in Tables 7 and 8 was 60 mg / 100 mL.

[0063] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. Note that in Table 7, the degree of suppression of "animal odor" in the sample beverages of Test Examples 18 to 20 was evaluated in comparison with the sample beverage of Test Example 2, which is the control beverage, and in Table 8, the degree of suppression of "animal odor" in the sample beverages of Test Examples 21 to 23 was evaluated in comparison with the sample beverage of Test Example 6, which is the control beverage.

[0064] The degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test in Test 2.

[0065] The results of the sensory evaluation test for the sample beverages of Test Examples 18 to 20 are shown in Table 7, and the results of the sensory evaluation test for the sample beverages of Test Examples 21 to 23 are shown in Table 8.

[0066]

[0067]

[0068] The results in Tables 7 and 8 show that regardless of whether the milk protein concentration is low (0.3% by mass) or high (1.2% by mass), the hexanal concentration is in the range of 5 to 2000 ppb, and the flavor harmony is maintained while the animal odor is suppressed.

[0069] Test 4. [Effect of Geraniol on Animal Odor 1] The effect of geraniol on animal odor was investigated by the following experiment.

[0070] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin levels of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Manual of Standard Food Composition Analysis, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and geraniol were added to the black tea extracts to achieve the concentrations shown in Tables 9 and 10. Sodium bicarbonate (sodium bicarbonate) was then added to adjust the pH to 6.8, and the resulting mixture was filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare sample beverages for Test Examples 24 to 33. Additionally, the sample beverage of Test Example 4, which did not contain geraniol, was also prepared as a control beverage. The tannin concentration in each sample beverage in Tables 9 and 10 was 60 mg / 100 mL.

[0071] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. In Tables 9 and 10, the degree of suppression of "animal odor" was evaluated for the sample beverages of Test Examples 24 to 33 compared with the sample beverage of Test Example 4, which is a control beverage.

[0072] The degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test in Test 2.

[0073] The results of the sensory evaluation test for the sample beverages of Test Examples 4 and 24 to 29 are shown in Table 9, and the results of the sensory evaluation test for the sample beverages of Test Examples 30 to 33 are shown in Table 10.

[0074]

[0075]

[0076] The results in Tables 9 and 10 show that when the geraniol concentration is 5 ppb or more, the evaluation of the degree of suppression of animal odor is 2.0 or more, and the degree of suppression of animal odor tends to increase depending on the geraniol concentration. These results demonstrate that the geraniol concentration in the black tea beverage of the present invention can be 5 ppb or more.

[0077] Test 5. [Effect of geraniol on gamey odor 2] The effect of geraniol on gamey odor was investigated in the following experiment when the milk protein concentration was lower (0.3% by mass) and higher (1.2% by mass) than in the experiment in Test 2.

[0078] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin levels of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Manual of Standard Food Composition Analysis, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and geraniol were added to the black tea extracts to achieve concentrations shown in Tables 11 and 12, followed by addition of sodium bicarbonate (sodium bicarbonate) to adjust the pH to 6.8. The resulting mixture was then filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare the sample beverages of Test Examples 34 to 39. In addition, as control beverages, the sample beverage of Test Example 2 (total milk protein concentration of 0.3% by mass) without added geraniol and the sample beverage of Test Example 6 (total milk protein concentration of 1.2% by mass) were also prepared. The tannin concentration in each sample beverage in Tables 11 and 12 was 60 mg / 100 mL.

[0079] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. Note that in Table 11, the degree of suppression of "animal odor" in the sample beverages of Test Examples 34 to 36 was evaluated in comparison with the sample beverage of Test Example 2, which is the control beverage, and in Table 12, the degree of suppression of "animal odor" in the sample beverages of Test Examples 37 to 39 was evaluated in comparison with the sample beverage of Test Example 6, which is the control beverage.

[0080] The degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test in Test 2.

[0081] The results of the sensory evaluation test for the sample beverages of Test Examples 2 and 34 to 36 are shown in Table 11, and the results of the sensory evaluation test for the sample beverages of Test Examples 6 and 37 to 39 are shown in Table 12.

[0082]

[0083]

[0084] The results in Tables 11 and 12 show that regardless of whether the milk protein concentration is low (0.3% by mass) or high (1.2% by mass), when the geraniol concentration is in the range of, for example, 5 to 2000 ppb, the flavor harmony is maintained while the animal odor is suppressed.

[0085] Test 6. [Effect of combined use of hexanal and geraniol on animal odor 1] The effect of combined use of hexanal and geraniol on animal odor was investigated by the following experiment.

[0086] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin levels of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Standard Food Composition Analysis Manual, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), hexanal, and geraniol were added to the black tea extracts to the concentrations shown in Tables 13 and 14, followed by addition of sodium bicarbonate (sodium bicarbonate) to adjust the pH to 6.8. The resulting mixture was then filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare the sample beverages of Test Examples 40 to 49. Additionally, the sample beverage of Test Example 4, to which neither hexanal nor geraniol was added, was also prepared as a control beverage. A sample beverage of Test Example 12 was also prepared in which hexanal was added but no geraniol was added. The tannin concentration in each sample beverage in Tables 13 and 14 was 60 mg / 100 mL.

[0087] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. In Tables 13 and 14, the degree of suppression of "animal odor" was evaluated for the sample beverages of Test Examples 12 and 40 to 49 compared with the sample beverage of Test Example 4, which is a control beverage.

[0088] The degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test in Test 2.

[0089] The results of the sensory evaluation test for the sample beverages of Test Examples 4, 12, and 40 to 44 are shown in Table 13, and the results of the sensory evaluation test for the sample beverages of Test Examples 45 to 49 are shown in Table 14.

[0090]

[0091]

[0092] The results of Tables 13 and 14 show that even when geraniol is used in combination with hexanal, the effect of suppressing animal odor can be obtained.In addition, when geraniol is used in combination with hexanal, when the content concentration of geraniol is 10 ppb or more, compared to the case of hexanal alone, it was shown that the effect of suppressing animal odor can be more effectively obtained.In addition, when geraniol is used in combination with hexanal, the degree of suppression of animal odor tends to increase depending on the content concentration of geraniol.On the other hand, when the content concentration of hexanal is 50 ppb and the content concentration of geraniol is 5000 ppb (Test Example 49), although the animal odor was significantly suppressed, the flavor due to the combined use of hexanal and geraniol became too strong, and the flavor harmony as a black tea beverage was not achieved ("1.3"), and the evaluation was. From these findings, it was shown that when geraniol is used in combination with hexanal in the black tea beverage of the present invention, the geraniol concentration is preferably 2 to 2000 ppb, 5 to 2000 ppb, 10 to 2000 ppb, 20 to 2000 ppb, 50 to 2000 ppb, 100 to 2000 ppb, 2 to 1000 ppb, 5 to 1000 ppb, 10 to 1000 ppb, 20 to 1000 ppb, 50 to 1000 ppb, 100 to 1000 ppb, etc., from the viewpoint of a balance between suppressing animal odor and maintaining flavor harmony.

[0093] Test 7. [Effect of combined use of hexanal and geraniol on gamey odor 2] The effect of combined use of hexanal and geraniol on gamey odor was investigated in the following experiment when the milk protein concentration was lower (0.3% by mass) and higher (1.2% by mass) than in the experiment in Test 2.

[0094] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin levels of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Manual of Standard Food Composition Analysis, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), hexanal, and geraniol were added to the black tea extracts to achieve concentrations shown in Tables 15 and 16, followed by addition of sodium bicarbonate (sodium bicarbonate) to adjust the pH to 6.8. The resulting mixture was then filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare sample beverages for Test Examples 50 to 55. In addition, as control beverages, the sample beverage of Test Example 2 (total milk protein concentration of 0.3% by mass) without added hexanal and the sample beverage of Test Example 6 (total milk protein concentration of 1.2% by mass) were also prepared. The tannin concentration in each sample beverage in Tables 15 and 16 was 60 mg / 100 mL.

[0095] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. Note that in Table 15, the degree of suppression of "animal odor" in the sample beverages of Test Examples 50 to 52 was evaluated in comparison with the sample beverage of Test Example 2, which is the control beverage, and in Table 16, the degree of suppression of "animal odor" in the sample beverages of Test Examples 53 to 55 was evaluated in comparison with the sample beverage of Test Example 6, which is the control beverage.

[0096] The degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test in Test 2.

[0097] The results of the sensory evaluation test for the sample beverages of Test Example 2, 50 to 52 are shown in Table 15, and the results of the sensory evaluation test for the sample beverages of Test Example 6, 53 to 55 are shown in Table 16.

[0098]

[0099]

[0100] The results in Tables 15 and 16 show that when geraniol is used in combination with hexanal, the flavor harmony is maintained while the animal odor is suppressed, regardless of whether the milk protein concentration is low (0.3% by mass) or high (1.2% by mass).

[0101] Test 8. [Effect of combined use of hexanal and geraniol on animal odor 3] The following experiment was conducted to investigate whether an inhibitory effect on animal odor could be obtained even when hexanal was 5 ppb or 2000 ppb and geraniol was 5 ppb or 2000 ppb.

[0102] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin values ​​of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Food Standard Composition Analysis Manual, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), hexanal, and geraniol were added to the black tea extract to the concentrations shown in Table 17, followed by addition of sodium bicarbonate (sodium bicarbonate) to adjust the pH to 6.8. The resulting mixture was then filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare sample beverages for Test Examples 56 to 59. Additionally, the sample beverage of Test Example 4, to which neither hexanal nor geraniol was added, was also prepared as a control beverage. The tannin concentration in each sample beverage in Table 17 was 60 mg / 100 mL.

[0103] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. In Table 17, the degree of suppression of "animal odor" was evaluated for the sample beverages of Test Examples 56 to 59 compared with the sample beverage of Test Example 4, which is a control beverage.

[0104] The degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test in Test 2.

[0105] The results of the sensory evaluation test for the sample beverages of Test Examples 4 and 56 to 59 are shown in Table 17.

[0106]

[0107] The results in Table 17 show that even when hexanal is 5 ppb or 2000 ppb and geraniol is 5 ppb or 2000 ppb, the flavor harmony is maintained while the animal odor is suppressed.

[0108] Test 9. [Effect of Tannin Concentration on Animal Odor] The effect of tannin concentration on animal odor was investigated by the following experiment.

[0109] (1. Preparation of Black Tea Extract) Black tea leaves were placed in 90°C hot water and extracted for 6 minutes, followed by solid-liquid separation to prepare black tea extracts. The tannin levels of these black tea extracts were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Standard Food Composition Analysis Manual, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252). Sodium L-ascorbate (0.04% by mass), milk protein (MPC), milk (6.0% by mass), and hexanal were added to the black tea extract to achieve the concentrations shown in Table 18. Sodium bicarbonate (sodium bicarbonate) was then added to adjust the pH to 6.8, and the resulting mixture was filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare sample beverages for Test Examples 12 and 60-63. For Test Examples 44 and 64-67, each sample beverage was prepared in the same manner, except that geraniol was also added (Table 19). Additionally, sample beverages of Test Examples 28 and 68 to 70 were prepared in the same manner as in Test Examples 12 and 60 to 63, except that geraniol was used instead of hexanal (Table 20). The tannin concentrations in Tables 18 to 20 are the concentrations in the sample beverages.

[0110] (2. Sensory Evaluation Test) The degree of suppression of "animal odor" was evaluated in the same manner as in the sensory evaluation test of Test 2. In Tables 18 to 20, the degree of suppression of "animal odor" in the sample beverages of Test Examples 12, 44, 28, and 60 to 70 was evaluated using a sample beverage containing neither hexanal nor geraniol as a comparative control.

[0111] The degree of flavor harmony was evaluated in the same manner as in the sensory evaluation test in Test 2.

[0112] The results of the sensory evaluation test for the sample beverages of Test Examples 12 and 60 to 63 are shown in Table 18, the results of the sensory evaluation test for the sample beverages of Test Examples 44 and 64 to 67 are shown in Table 19, and the results of the sensory evaluation test for the sample beverages of Test Examples 28 and 68 to 70 are shown in Table 20.

[0113]

[0114]

[0115]

[0116] The results in Tables 18 to 20 show that when the tannin concentration was 1 mg / 100 mL, no suppression of the animal odor was observed and the flavor harmony was not achieved, whereas when the tannin concentration was 10 mg / 100 mL or more, the flavor harmony was maintained while the animal odor was suppressed.

[0117] According to the present invention, it is possible to provide a packaged black tea beverage that contains milk protein and has reduced gamey odor that is derived from milk protein in unsweetened black tea beverages, as well as a method for producing the same.

Claims

1. A canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, and further satisfying any one of the following conditions (a) to (c). (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb and the content concentration of geraniol is 2 to 2000 ppb; 2. The canned black tea beverage according to claim 1, containing one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, prepared milk powder, milk protein concentrate, milk protein purified product, whey protein concentrate, whey protein purified product, casein protein concentrate, and casein protein purified product.

3. The canned black tea beverage according to claim 1 or 2, wherein the ratio of the hexanal content concentration (ppb) to the milk protein content concentration (% by mass) is 4.2 to 6670, or the ratio of the geraniol content concentration (ppb) to the milk protein content concentration (% by mass) is 4.2 or more.

4. A method for producing a canned black tea beverage having a milk protein content concentration of 0.3% by mass or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL, characterized in that the canned black tea beverage is further prepared to satisfy any one of the following conditions (a) to (c). (a) The content concentration of hexanal is 5 to 2000 ppb; (b) The content concentration of geraniol is 5 ppb or more; (c) The content concentration of hexanal is 5 to 2000 ppb and the content concentration of geraniol is 2 to 2000 ppb; 5. The production method according to claim 4, wherein the canned black tea beverage contains one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, prepared milk powder, milk protein concentrate, milk protein purified product, whey protein concentrate, whey protein purified product, casein protein concentrate, and casein protein purified product.

6. The production method according to claim 4 or 5, wherein in the bottled black tea beverage, the ratio of the hexanal concentration (ppb) to the milk protein concentration (mass%) is 4.2 to 6,670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (mass%) is 4.2 or more.

7. A method for suppressing animal odor in a bottled black tea beverage having a milk protein concentration of 0.3 mass% or more, a tannin concentration of 10 mg / 100 mL or more, and a saccharide concentration of less than 0.5 g / 100 mL, wherein the bottled black tea beverage is further prepared to satisfy any one of the following conditions (a) to (c). (a) The hexanal concentration is 5 to 2,000 ppb; (b) The geraniol concentration is 5 ppb or more; (c) The hexanal concentration is 5 to 2,000 ppb and the geraniol concentration is 2 to 2,000 ppb.

8. The method according to claim 7, wherein the bottled black tea beverage contains one or more selected from the group consisting of milk, processed milk, condensed milk, skim milk powder, whole milk powder, prepared milk powder, milk protein concentrate, milk protein isolate, whey protein concentrate, whey protein isolate, casein protein concentrate, and casein protein isolate.

9. The method according to claim 7 or 8, wherein in the bottled black tea beverage, the ratio of the hexanal concentration (ppb) to the milk protein concentration (mass%) is 4.2 to 6,670, or the ratio of the geraniol concentration (ppb) to the milk protein concentration (mass%) is 4.2 or more.

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