Packaged black tea beverage and method for producing same

Abstract

The present invention addresses the problem of providing: a packaged black tea beverage containing milk protein and vegetable oils and fats in which a pickled odor that occurs during heat sterilization of the packaged black tea beverage is suppressed; and a method for producing the same.　In the production of a packaged black tea beverage having a milk protein concentration of at least 0.05 mass% and a vegetable oils and fats concentration of 0.1-10 mass%, the packaged black tea beverage is prepared such that the concentration of linalool is 55-9,030 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. More specifically, the present invention relates to a packaged black tea beverage containing milk protein and vegetable oil that suppresses the pickle odor that occurs during heat sterilization of the packaged black tea beverage, and a method for producing the same.

[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] Linalool, a component abundant in essential oils such as rosewood, linaloe, and camphor, is known to have a lily-of-the-valley, lavender, and bergamot-like fragrance. A known method for improving the flavor of beverages using linalool involves adding one or more terpenes selected from the group consisting of limonene, β-pinene, α-pinene, terpinolene, linalool, nootkatone, and valencene to a vegetable oil-containing food or beverage, thereby improving the flavor by reducing the oiliness and distinctive flavor (characteristic flavor) of the vegetable oil-containing food or beverage (Patent Document 1). Patent Document 1 does not include any examples of black tea beverages, but does disclose examples in which terpenes such as limonene, terpinolene, β-pinene, α-pinene, linalool, nootkatone, or valencene are added to coffee beverages or cocoa beverages. Furthermore, claim 1 of Patent Document 1 discloses that when the food or drink is a black tea drink or a cocoa drink, the vegetable oil or fat contains 0.0166 to 0.05 parts by mass of terpenes per 100 parts by mass of the vegetable oil or fat (equivalent to approximately 166,000 to 500,000 ppb).

[0005] On the other hand, it has not been known until now that the "pickle odor that occurs during heat sterilization" of a packaged black tea beverage containing milk protein and vegetable oil can be suppressed by adding "55 to 9030 ppb of linalool" to the packaged black tea beverage containing milk protein and vegetable oil.

[0006] Patent No. 6682761

[0007] An object of the present invention is to provide a packaged black tea beverage containing milk protein and vegetable oil in which the pickle smell generated during heat sterilization of the packaged black tea beverage is suppressed, and a method for producing the same.

[0008] The present inventors have conducted extensive research to solve the above problems, and have found that in the production of a packaged black tea beverage having a milk protein concentration of 0.05% by mass or more and a vegetable oil concentration of 0.1 to 10% by mass, by adjusting the linalool concentration to 55 to 9030 ppb, a packaged black tea beverage can be obtained in which the pickle odor generated during heat sterilization of the packaged black tea beverage containing the milk protein and vegetable oil is suppressed, leading to the completion of the present invention. In a packaged black tea beverage containing specific concentrations of milk protein and vegetable oil, by adjusting the linalool concentration to 55 to 9030 ppb, the packaged black tea beverage containing the milk protein and vegetable oil can be suppressed while maintaining the flavor harmony of the packaged black tea beverage containing the milk protein and vegetable oil, which was unexpected by those skilled in the art.

[0009] That is, the present invention provides the following inventions: (1) A packaged black tea beverage having a milk protein concentration of 0.05% by mass or more, a vegetable oil concentration of 0.1 to 10% by mass, and a linalool concentration of 55 to 9030 ppb; (2) A packaged black tea beverage according to (1) above, in which the vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, corn oil, and rice bran oil; (3) A method for producing a packaged black tea beverage having a milk protein concentration of 0.05% by mass or more and a vegetable oil concentration of 0.1 to 10% by mass, characterized in that the linalool concentration is adjusted to 55 to 9030 ppb in the production of the packaged black tea beverage; (4) A production method according to (3) above, in which the vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, corn oil, and rice bran oil; (5) A method for suppressing pickle odor generated during heat sterilization of a packaged black tea beverage having a milk protein content of 0.05% by mass or more and a vegetable oil content of 0.1 to 10% by mass, characterized in that the linalool content is adjusted to 55 to 9030 ppb in the production of the packaged black tea beverage; (6) The method according to (5) above, wherein the vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, corn oil, and rice bran oil;

[0010] According to the present invention, it is possible to provide a packaged black tea beverage containing milk protein and vegetable oil in which the pickle smell that occurs during heat sterilization is suppressed, and a method for producing the same.

[0011] The present invention provides: [1] a packaged black tea beverage having a milk protein concentration of 0.05% by mass or more, a vegetable oil concentration of 0.1 to 10% by mass, and a linalool concentration of 55 to 9030 ppb (hereinafter also referred to as "the black tea beverage of the present invention"); [2] a method for producing a packaged black tea beverage having a milk protein concentration of 0.05% by mass or more and a vegetable oil concentration of 0.1 to 10% by mass, characterized in that the linalool concentration is adjusted to 55 to 9030 ppb (hereinafter also referred to as "the production method of the present invention"); [3] A method for suppressing the pickle odor generated during heat sterilization of a packaged black tea beverage having a milk protein concentration of 0.05% by mass or more and a vegetable oil concentration of 0.1 to 10% by mass, characterized in that the linalool concentration is adjusted to 55 to 9030 ppb in the production of the packaged black tea beverage (hereinafter also referred to as the "suppression method of the present invention"); etc.

[0012] (Black Tea Beverage) The black tea beverage of the present invention contains black tea extract, milk protein, and vegetable oil, but may or may not contain milk. Because it is possible to set the sugar concentration low in relation to the high milk protein concentration, the milk concentration is preferably 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, or 0.03% by mass or less, with 0% by mass being preferred. In one preferred embodiment, the milk concentration is 0.05 to 0.2% by mass. Generally, black tea beverages with a low milk content have a lower drinking experience than black tea beverages with a high milk content. However, the addition of milk protein and vegetable oil can compensate for this drinking experience.

[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 black tea beverages is not particularly limited, and examples include 0.02 to 0.1% by mass, and 0.04 to 0.08% by mass.

[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 concentration of milk protein in the black tea beverage of the present invention is not particularly limited as long as it is 0.05% by mass or more, but an example is 0.1% by mass or more. From the viewpoint of a balance between the satisfying taste of the black tea beverage and preventing the off-flavor derived from the milk protein from becoming too strong, preferred examples include 0.1 to 1% by mass, and 0.1 to 0.55% by mass.

[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. Among these, one or more selected from the group consisting of milk protein concentrate, purified milk protein product, whey protein concentrate, purified whey protein product, casein protein concentrate, and purified casein protein product are preferred 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] (Vegetable Oils and Fats) The vegetable oils and fats are not particularly limited as long as they are derived from plants, and examples thereof include one or more selected from the group consisting of coconut oil, palm oil, corn oil, rice oil, rapeseed oil, soybean oil, safflower oil, sesame oil, and olive oil, one or more selected from the group consisting of coconut oil, palm oil, corn oil, rice oil, and rapeseed oil, and one or more selected from the group consisting of coconut oil, palm oil, corn oil, and rice oil. These vegetable oils and fats can also be used in combination with emulsifiers such as sucrose fatty acid esters, organic acid glycerin fatty acid esters, polyglycerin fatty acid esters, and lecithin. In the present invention, vegetable oils and fats other than coconut oil may also be used.

[0020] The concentration of vegetable oil or fat in the black tea beverage of the present invention is not particularly limited as long as it is 0.1 to 10% by mass, but from the viewpoint of the balance between the satisfying taste of the black tea beverage and the reduction of off-flavors derived from vegetable oil or fat, preferred concentrations include 2 to 10% by mass, 5 to 10% by mass, and 2 to 5% by mass.

[0021] (Linalool) The black tea beverage of the present invention contains linalool at a specific concentration. This can suppress the pickle odor that occurs during heat sterilization of black tea beverages containing milk proteins and vegetable oils. Linalool is a type of monoterpene alcohol and is a compound identified by CAS registration number 78-70-6 (IUPAC name: 3,7-dimethyl-1,6-octadien-3-ol). The concentration of linalool in the black tea beverage of the present invention can be 55 to 9030 ppb. The lower limit, from the viewpoint of obtaining a greater suppression effect against pickle odor, is preferably 55 ppb or more, more preferably 80 ppb or more, and even more preferably 130 ppb or more. The upper limit, from the viewpoint of preventing the flavor derived from linalool from becoming too strong, is preferably 8000 ppb or less, 7500 ppb or less, preferably 6030 ppb or less, and more preferably 4030 ppb or less. The linalool concentration in the black tea beverage of the present invention may also be less than 2000 ppb, 1900 ppb or less, or 1800 ppb or less. These lower and upper limits can be combined in any desired manner.

[0022] In the black tea beverage of the present invention, the ratio of linalool concentration (ppb) to milk protein concentration (ppb) (linalool concentration / milk protein concentration) is not particularly limited, but is, for example, 0.00011 to 0.018, preferably 0.00011 to 0.016, more preferably 0.00016 to 0.014.

[0023] The concentration of linalool in the black tea beverage of the present invention can be measured by a known GC-MS method. However, in the present invention, a highly polar column (manufactured by Agilent Technologies, DB-WaxUI) is used as the column, a solid-phase microextraction method (manufactured by CTC Analytics, SPME-Arrow Carbon WR / PDMS) is used as the extraction method, and a high-resolution mass spectrometer (manufactured by Thermo Fisher Scientific, Q Exactive GC Orbitrap) can be suitably used as the detector.

[0024] The linalool used in the present invention is not particularly limited, but can be refined product or crude product.For example, it can be natural product containing linalool or its processed product (plant extract, essential oil, plant fermentation product, these concentrates etc.).More specifically, can be linalool-containing flavoring agent, fruit juice or extract etc. as well.Because it can be added to black tea beverage in a small amount as raw material, the flavoring agent containing linalool is a preferred example.

[0025] (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, and pH adjuster (baking soda, etc.). The black tea beverage of the present invention may, but does not necessarily contain, plant milk such as soy milk, oat milk, or almond milk.

[0026] 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, for example, the concentration may be 0.1 to 10% by mass or 0.5 to 8% by mass. When the sweetener is a sugar alcohol or a high-intensity sweetener, the concentration may be 0.1 to 10% by mass, 0.5 to 8% by mass, 0.5 to 5% by mass, or 0.5 to 3% by mass in terms of sweetness in terms of sucrose.

[0027] In addition, if the sugar concentration (including lactose contained in milk) is less than 0.5 g / 100 mL, it can be labeled as "sugar-free," so the sugar concentration can be less than 0.5 g / 100 mL.

[0028] (Black tea beverage of the present invention) As for the black tea beverage of the present invention, the milk protein content concentration is 0.05% by mass or more, the vegetable oil content concentration is 0.1 to 10% by mass, and the linalool content concentration is 55 to 9030 ppb, except that the raw materials used, the manufacturing method and manufacturing conditions are not particularly different from ordinary packaged black tea beverages. Furthermore, the timing of adding linalool may be either before or after heat sterilization, but is preferably before heat sterilization. Furthermore, as the method and conditions of the heat sterilization treatment, ordinary methods and conditions used for beverages such as packaged beverages can be used.

[0029] 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.

[0030] (Manufacturing method of the present invention) The manufacturing method of the present invention is not particularly limited as long as it is a manufacturing method of the packaged black tea beverage, characterized in that the milk protein content is 0.05% by mass or more, the vegetable oil content is 0.1 to 10% by mass, and the linalool content is adjusted to 55 to 9030 ppb.

[0031] The black tea beverage of the present invention can be produced by a general method for producing packaged black tea beverages, except that the milk protein concentration is 0.05% by mass or more, the vegetable oil concentration is 0.1 to 10% by mass, and the linalool concentration is adjusted to 55 to 9030 ppb. General methods for producing packaged black tea beverages are known, and the black tea beverage can be produced, for example, 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.

[0032] In the present invention, the method of "preparing so that the linalool concentration is 55 to 9030 ppb" includes a method of incorporating linalool or a linalool-containing composition into the black tea beverage at any one of the manufacturing steps so that the linalool concentration in the black tea beverage of the present invention is 55 to 9030 ppb, for example, a method of incorporating linalool or a linalool-containing composition into a black tea extract containing milk protein and vegetable oil.

[0033] In the production method of the present invention, optional ingredients may be further added, for example, one or more of an acidulant, a colorant, a sweetener, an antioxidant (such as vitamin C), a preservative, a thickening stabilizer, an emulsifier, and a pH adjuster (such as baking soda). Furthermore, in the production method of the present invention, plant milk (for example, one or more selected from the group consisting of soy milk, oat milk, and almond milk) may be added, but is not required. Furthermore, 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, thereby obtaining the beverage of the present invention.

[0034] (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.

[0035] (Suppression method of the present invention) The suppression method of the present invention is not particularly limited as long as it is a method for suppressing the pickle odor of a black tea beverage that occurs during heat sterilization of a packaged black tea beverage, characterized in that in the production of the packaged black tea beverage having a milk protein content of 0.05% by mass or more and a vegetable oil content of 0.1 to 10% by mass, the linalool content is adjusted to be 55 to 9030 ppb.

[0036] In the production of a packaged black tea beverage in which the milk protein content is 0.05% by mass or more and the vegetable oil content is 0.1 to 10% by mass, the linalool content is adjusted to 55 to 9030 ppb, as described above in (the manufacturing method of the present invention) The same method as that described above can be used.

[0037] (Packaged black tea beverage with reduced pickle odor) The packaged black tea beverage of the present invention is a packaged black tea beverage in which the pickle odor that occurs during heat sterilization of a packaged black tea beverage containing milk protein and vegetable oil is reduced (also referred to herein simply as "packaged black tea beverage with reduced pickle odor"). This "pickle odor" is an off-flavor that becomes a particular problem during heat sterilization of a packaged black tea beverage that contains at least three ingredients: milk protein, vegetable oil, and black tea extract, and the "pickle odor" in this invention refers to the putrid odor in the top note (the initial aroma when the beverage is drunk) and the greasy, lingering odor from the middle note (the aroma perceived following the top note) to the last note (the final lingering aroma).

[0038] In this specification, a packaged black tea beverage with "reduced pickle odor" includes a beverage with reduced pickle odor compared to a beverage (hereinafter also referred to as "control beverage") produced using the same raw materials and the same manufacturing method to achieve the same final concentration, except that the linalool content is less than 55 ppb (preferably 35 ppb or less, more preferably 25 ppb or less).Whether a certain black tea beverage has reduced pickle odor may be determined by, for example, using the pickle odor of the control beverage as a standard, and using the average evaluation of multiple panelists.

[0039] (Packaged black tea beverage with a harmonious flavor as a packaged black tea beverage containing milk protein and vegetable oil) The beverage of the present invention is preferably a packaged black tea beverage with a harmonious flavor as a packaged black tea beverage containing milk protein and vegetable oil. In the present invention, "the flavor as a packaged black tea beverage containing milk protein and vegetable oil" refers to the flavor of black tea containing milk protein and vegetable oil, and "harmonious flavor" means that such flavor is maintained. Whether or not a certain black tea beverage maintains the "flavor as a packaged black tea beverage containing milk protein and vegetable oil" can be easily and clearly determined by a panel. Packaged black tea beverages that do not maintain the "flavor as a packaged black tea beverage containing milk protein and vegetable oil" include packaged black tea beverages in which the off-flavor derived from one of the ingredients is so excessive that the flavor as a black tea beverage is not harmonious. More specifically, packaged black tea beverages with a linalool concentration of more than 10,030 ppb and packaged black tea beverages with a vegetable oil concentration of 18% by mass or more are included.

[0040] In this specification, unless otherwise specified, all indications such as % and ratio mean % by mass.

[0041] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0042] Test 1. [Effect of milk protein concentration and vegetable oil concentration, etc. in black tea beverages on pickle odor, etc. generated during heat sterilization] The following experiment was carried out to investigate the effect of milk protein concentration and vegetable oil concentration, etc. in black tea beverages on the level of pickle odor, etc. generated during heat sterilization.

[0043] (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 ascorbate (final concentration: 0.04% by mass) and milk (final concentration: 0.1% by mass) were added to the black tea extracts. Vegetable oil (coconut oil) and milk protein were then added to the concentrations listed in Tables 4 and 5. 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 2 to 12. A sample beverage for Test Example 1, which did not contain the above-mentioned vegetable oil and milk protein, was also prepared. Since the milk used also contains milk protein, the milk protein concentration in each sample beverage was higher than the milk protein concentration used in the beverage. However, since the milk protein concentration in milk was approximately 3% by mass and the amount of milk used in each sample beverage was 0.1% by mass, the increase in milk protein concentration due to milk in each sample beverage was only 0.003% by mass. Furthermore, the tannin concentration in each sample beverage was 0.06 g / 100 mL.

[0044] (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 degree of improvement in "milky flavor" in the sample beverages of Test Examples 2 to 12 compared to the sample beverage of Test Example 1. The difference in the degree of improvement in milky flavor between 1 point and 2 points, the difference in the degree of improvement in milky flavor between 2 points and 3 points, the difference in the degree of improvement in milky flavor between 3 points and 4 points, and the difference in the degree of improvement in milky flavor between 4 points and 5 points were all considered to be approximately the same. The evaluation of the degree of improvement in milky flavor 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. It should be noted that an evaluation of the degree of improvement in milky flavor in a sample beverage of, for example, 2.0 points or higher can be considered to indicate that an improvement in milky flavor was observed.

[0045]

[0046] Furthermore, the sample beverages of Test Examples 2 to 12, compared with the sample beverage of Test Example 1, were subjected to a sensory evaluation test using a three-level rating scale as shown in Table 2 below by five trained expert panels to assess the level of off-flavor derived from the ingredients (specifically, "lingering greasiness and / or putrid milk odor"). The results of the evaluations by the largest number of panels were used to evaluate the level of off-flavor derived from the ingredients in each sample beverage. If the level of off-flavor in a sample beverage was rated as ◯ or △, for example, it can be evaluated as being within the acceptable range for a black tea beverage.

[0047]

[0048] Furthermore, a sensory evaluation test was conducted by five trained expert panelists on the level of the "pickle odor" generated during heat sterilization in the sample beverages of Test Examples 2 to 12, using the three-level evaluation criteria shown in Table 3 below. The level of pickle odor in each sample beverage was evaluated using the pickle odor of the sample before sterilization as the standard (evaluation of "Good"). The difference in the level of pickle odor between Good and Fair, and the difference in the level of pickle odor between Fair and Bad were all considered to be the same. The evaluation of the level of pickle odor in each sample beverage was based on the result evaluated by the largest number of panelists. For example, when the level of pickle odor in a sample beverage was evaluated as Fair or Bad, it can be evaluated that there is a pickle odor issue.

[0049]

[0050] The results of the sensory evaluation test for the sample beverages of Test Examples 2 to 12 are shown in Tables 4 and 5.

[0051]

[0052]

[0053] The results in Tables 4 and 5 show that when the milk protein concentration in the black tea beverage is 0.05% by mass or more, the problem of a pickle odor occurs when the black tea beverage is sterilized by heating, and the problem of the pickle odor becomes more severe as the milk protein concentration increases. It was also shown that when the vegetable oil concentration in the black tea beverage is 0.1% by mass or more, the problem of the pickle odor occurs, and the problem of the pickle odor becomes more severe as the vegetable oil concentration increases. On the other hand, when the vegetable oil concentration was 18% by mass, the off-flavor derived from the vegetable oil (i.e., the "lingering greasiness") became too strong, resulting in a rating of ×.

[0054] Test 2. [Effect of Linalool on Pickle Odor Generated During Heat Sterilization 1] The effect of linalool on the pickle odor generated during heat sterilization of black tea beverages was investigated by the following experiment.

[0055] (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 5th Edition Japanese Standard Food Composition Analysis Manual" (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252), edited by Japan Food Research Center. Sodium ascorbate (final concentration 0.04% by mass) and milk (final concentration 0.1% by mass) were added to the black tea extract, and vegetable oil (coconut oil), milk protein, and linalool were added to the concentrations listed in Tables 8 to 11. After that, sodium bicarbonate (sodium bicarbonate) was added to adjust the pH to 6.8, and the mixture was filled into a container and subjected to retort sterilization (heat-pressure sterilization) to prepare each of the sample beverages of Test Examples 13 to 35. In addition, as control beverages, the sample beverages of Test Example 10 and Test Example 4, which did not contain linalool, were also prepared. The tannin concentration in each sample beverage and the control beverage was 0.06 g / 100 mL.

[0056] (2. Sensory Evaluation Test) A sensory evaluation test was conducted by five trained expert panelists using a five-point scale as shown in Table 6 below to determine the degree of suppression of the "pickle odor" generated during heat sterilization in the sample beverages of Test Examples 13 to 27 compared to the control beverage, sample beverage of Test Example 10. A similar sensory evaluation test was also conducted to determine the degree of suppression of the "pickle odor" generated during heat sterilization in the sample beverages of Test Examples 28 to 32 compared to the control beverage, sample beverage of Test Example 4. A similar sensory evaluation test was also conducted to determine the degree of suppression of the "pickle odor" generated during heat sterilization in the sample beverages of Test Examples 33 to 35 compared to the control beverage, sample beverage of Test Example 7. The differences in the degree of pickle odor suppression between a score of 1 and a score of 2, between a score of 2 and a score of 3, between a score of 3 and a score of 4, and between a score of 4 and a score of 5 were all considered to be approximately the same. The degree of suppression of the pickle odor in the sample beverage of each test example was evaluated by rounding the average of the evaluation scores of each panel to one decimal place. Note that if the evaluation of the degree of suppression of the "pickle odor" in the sample beverage is, for example, 2.0 points or higher, it can be evaluated that the pickle odor was suppressed.

[0057]

[0058] Furthermore, the sample beverages of Test Examples 13 to 35 were subjected to a sensory evaluation test by a trained panel of five experts on a three-level evaluation scale as shown in Table 7 below, to evaluate the degree of flavor harmony as packaged black tea beverages containing milk protein and vegetable oil. The result evaluated by the largest number of panelists was used to evaluate the degree of flavor harmony for each sample beverage. If the degree of flavor harmony of a sample beverage was evaluated as ◯ or △, for example, it can be evaluated as being within the acceptable range for a black tea beverage.

[0059]

[0060] The results of the sensory evaluation test for the sample beverages of Test Examples 10 and 13 to 19 are shown in Table 8, the results of the sensory evaluation test for the sample beverages of Test Examples 20 to 27 are shown in Table 9, the results of the sensory evaluation test for the sample beverages of Test Examples 4 and 28 to 32 are shown in Table 10, and the results of the sensory evaluation test for the sample beverages of Test Examples 33 to 35 are shown in Table 11.

[0061]

[0062]

[0063]

[0064]

[0065] From the results of Tables 8 to 11, even if the milk protein concentration and vegetable oil concentration were different, when the linalool concentration was 55 ppb or more, the degree of suppression of pickle odor was evaluated as 2 or more, and the higher the linalool concentration, the more the pickle odor was suppressed. On the other hand, when the linalool concentration was 10030 ppb, the pickle odor was significantly suppressed, but the linalool flavor was too strong, and the flavor harmony as a black tea beverage was evaluated as ×.

[0066] Test 3. [Effect of type of vegetable oil on pickle odor generated during heat sterilization] The following experiment was carried out to investigate the effect of the type of vegetable oil in a black tea beverage on the level of pickle odor generated during heat sterilization.

[0067] (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 ascorbate (final concentration 0.04% by mass) and milk (final concentration 0.1% by mass) were added to the black tea extracts, and vegetable oil (coconut oil, palm oil, corn oil, or rice oil), milk protein, and linalool were added to the black tea extracts to achieve the concentrations shown in Tables 12 and 13. Sodium bicarbonate (sodium bicarbonate) was then added to adjust the pH to 6.8, and the resulting mixtures were filled into containers and retort sterilized (heat-pressure sterilization) to prepare the sample beverages of Test Examples 36 to 41. The tannin concentration in each sample beverage was 0.06 g / 100 mL.

[0068] (2. Sensory Evaluation Test) A sensory evaluation test was conducted using the same evaluation criteria as in Table 1 of Test 1 to determine the degree of improvement in the "milky flavor" of the sample beverages of Test Examples 36 to 41 compared to the sample beverage of Test Example 1. In addition, a sensory evaluation test was conducted using the same evaluation criteria as in Table 2 of Test 1 to determine the degree of off-flavor derived from the ingredients (specifically, "lingering greasiness and / or putrid milk odor") in the sample beverages of Test Examples 36 to 41 compared to the sample beverage of Test Example 1. In addition, a sensory evaluation test was conducted using the same evaluation criteria as in Table 3 of Test 1 to determine the degree of "pickle odor" in the sample beverages of Test Examples 36 to 41 compared to each sample beverage before sterilization.

[0069] The results of the sensory evaluation test for the sample beverages of Test Examples 36 to 38 are shown in Table 12, and the results of the sensory evaluation test for the sample beverages of Test Examples 39 to 41 are shown in Table 13.

[0070]

[0071]

[0072] The results in Tables 12 and 13 show that, regardless of the type of vegetable oil in the black tea beverage, the addition of vegetable oil improves the milky flavor and causes the problem of pickle odor. Furthermore, compared with Test Examples 36 to 38, in which the vegetable oil concentration was 0.2% by mass, Test Examples 39 to 41, in which the vegetable oil concentration was 5% by mass, caused a greater problem of pickle odor.

[0073] Test 4. [Effect of Linalool on Pickle Odor Generated During Heat Sterilization 2] The following experiment was conducted to investigate whether linalool has the effect of suppressing pickle odor even when vegetable oils other than coconut oil are used.

[0074] (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 ascorbate (final concentration 0.04% by mass) and milk (final concentration 0.1% by mass) were added to the black tea extracts, and vegetable oil (coconut oil, palm oil, corn oil, or rice oil), milk protein, and linalool were added to the black tea extracts to achieve the concentrations shown in Tables 16 to 19. Sodium bicarbonate (sodium bicarbonate) was then added to adjust the pH to 6.8, and the resulting mixtures were filled into containers and retort sterilized (heat-pressure sterilization) to prepare the sample beverages of Test Examples 42 to 55. In addition, as a control beverage, each beverage without added linalool was also prepared in each of the sample beverages of Test Examples 42 to 55. The tannin concentration in each sample beverage and the control beverage was 0.06 g / 100 mL.

[0075] (2. Sensory Evaluation Test) A sensory evaluation test was conducted by five trained expert panelists using a five-point rating scale as shown in Table 14 below to compare the degree of suppression of the "pickle odor" generated during heat sterilization in the sample beverages of Test Examples 42 to 55 with each control beverage. The difference in the degree of pickle odor suppression between 1 point and 2 points, the difference between 2 points and 3 points, the difference between 3 points and 4 points, and the difference between 4 points and 5 points were all considered to be the same. The degree of pickle odor suppression in the sample beverages of each Test Example was evaluated by rounding the average of the panel's ratings to one decimal place. Note that a sample beverage can be evaluated as having suppressed pickle odor if it is rated, for example, at 2.0 points or higher.

[0076]

[0077] Furthermore, the sample beverages of Test Examples 42 to 55 were subjected to a sensory evaluation test by a trained panel of five experts on a three-level evaluation scale as shown in Table 15 below, to evaluate the degree of flavor harmony as packaged black tea beverages containing milk protein and vegetable oil. The result evaluated by the largest number of panelists was used to evaluate the degree of flavor harmony for each sample beverage. If the degree of flavor harmony of a sample beverage was evaluated as ◯ or △, for example, it can be evaluated as being within the acceptable range for a black tea beverage.

[0078]

[0079] The results of the sensory evaluation test for the sample beverages of Test Examples 42 to 45 are shown in Table 16, the results of the sensory evaluation test for the sample beverages of Test Examples 46 to 49 are shown in Table 17, the results of the sensory evaluation test for the sample beverages of Test Examples 50 to 52 are shown in Table 18, and the results of the sensory evaluation test for the sample beverages of Test Examples 53 to 55 are shown in Table 19.

[0080]

[0081]

[0082]

[0083]

[0084] The results of Tables 16 to 19 show that even if the type and concentration of vegetable oils in the black tea beverage are different, if the linalool concentration is 55 ppb or more, the pickle odor suppression effect can be obtained.

[0085] According to the present invention, it is possible to provide a packaged black tea beverage containing milk protein and vegetable oil that suppresses the pickle smell that occurs during heat sterilization of the packaged black tea beverage, a method for producing the same, and the like.

Claims

1. A packaged black tea beverage having a milk protein concentration of 0.05% by mass or more, a vegetable oil concentration of 0.1 to 10% by mass, and a linalool concentration of 55 to 9030 ppb.

2. The packaged black tea beverage according to claim 1, wherein the vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, corn oil, and rice bran oil.

3. A method for producing a packaged black tea beverage having a milk protein concentration of 0.05% by mass or more and a vegetable oil concentration of 0.1 to 10% by mass, characterized in that the linalool concentration is adjusted to 55 to 9030 ppb.

4. The method according to claim 3, wherein the vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, corn oil, and rice bran oil.

5. A method for suppressing the pickle odor that occurs during heat sterilization of a packaged black tea beverage having a milk protein concentration of 0.05% by mass or more and a vegetable oil concentration of 0.1 to 10% by mass, characterized in that the linalool concentration is adjusted to 55 to 9030 ppb.

6. The method according to claim 5, wherein the vegetable oil is one or more selected from the group consisting of coconut oil, palm oil, corn oil, and rice bran oil.

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