Packed black tea beverage in which occurrence of deterioration odor is suppressed, and method for producing same

Abstract

The present invention addresses the problem of providing: a packed black tea beverage in which, when a black tea beverage has deteriorated over time, the occurrence of a deterioration odor derived from saccharides other than sucrose or from proteins is suppressed; a method for producing the packed black tea beverage; and the like.　The present invention provides a packed black tea beverage that contains a saccharide other than sucrose at a concentration of 0.5 mass% or greater and contains a protein while substantially not containing sucrose, wherein the packed black tea beverage can furthermore be prepared so as to satisfy any one of conditions (a) to (c). (a) The concentration of ethanol is 0.05-5000 ppm. (b) The concentration of propylene glycol is 0.1-9000 ppm. (c) The total concentration of ethanol and propylene glycol is 0.06-9000 ppm, the concentration of ethanol is 0.03-5000 ppm, and the concentration of propylene glycol is 0.03-8999 ppm.

Description

Packaged black tea beverage with suppressed deterioration odor and method for producing same

[0001] The present invention relates to a packaged black tea beverage in which the generation of a stale odor is suppressed, and a method for producing the same.

[0002] Milk tea is a black tea beverage containing dairy ingredients, generally prepared by mixing an extract of black tea leaves with milk or other dairy ingredients (such as milk protein, milk fat, and lactose). 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 and other flavors of dairy ingredients such as milk, making it one of the most popular beverages from the perspective of preference and health consciousness.

[0003] Incidentally, sugar is used as a sweetener in many beverages. Sugar, which is primarily composed of sucrose, is said to have the most desirable sweetness among various sweeteners. However, in recent years, consumer preferences for beverages that utilize the natural flavor of the ingredients have become apparent, and the growing health consciousness has also led to a growing demand for sugar-free beverages. Black tea beverages are no exception, and sugar-free black tea has the advantage of being easy to pair with a variety of foods. However, sugar-free black tea beverages can sometimes lack a satisfying taste, so there is a demand for a satisfying black tea beverage without the use of sugar.

[0004] One method for enhancing the drinkability of sugar-free black tea beverages such as milk tea is to add sugars other than sugar (sucrose), proteins, lipids, etc. However, it has been recognized that this can result in the development of a stale flavor over time. Therefore, a means for suppressing the development of a stale flavor over time has been desired for sugar-free black tea beverages, from the viewpoint of enabling longer distribution and storage while still providing a satisfying drinkability.

[0005] As a method for suppressing stuffy odors caused by heat sterilization or the like of packaged black tea beverages, for example, Patent Document 1 discloses a method for producing a packaged black tea beverage containing 100 to 1000 ppm of tea polyphenols, comprising: (i) adjusting the content of (E)-2-heptenal to 5 to 450 ppb, (E,E)-2,4-heptadienal to 75 ppb or less, and octanol to 750 ppb or less; (ii) whether (E)-2-heptenal is 450 ppb or less, (E,E)-2,4-heptadienal is 5 to 75 ppb, and octanol is 750 ppb or less; or (iii) whether (E)-2-heptenal is 450 ppb or less, (E,E)-2,4-heptadienal is 75 ppb or less, and octanol is 50 to 750 ppb.

[0006] However, it has not been known until now that in a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein, the generation of a deteriorated odor and taste over time that is derived from sugars other than sucrose and protein can be suppressed if the packaged black tea beverage is further prepared to satisfy any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm;

[0007] Japanese Patent Application Laid-Open No. 2021-087404

[0008] The object of the present invention is to provide a packaged black tea beverage in which the generation of a deteriorated odor derived from sugars other than sucrose and proteins that occurs when the black tea beverage deteriorates over time is suppressed, and a method for producing the same.

[0009] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that in a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein, the development of a deteriorated odor and taste over time that is derived from sugars other than sucrose and protein can be suppressed if the packaged black tea beverage is prepared so that it further satisfies any one of the following conditions (a) to (c), and have thus completed the present invention. Furthermore, by such means, the inventors have found that if the packaged black tea beverage further contains lipids, the development of a deteriorated odor and taste over time that is derived from lipids can also be suppressed, and have thus completed the present invention. (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm;

[0010] That is, the present invention provides the following inventions: (1) A packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, contains protein, and satisfies any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; (2) the packaged black tea beverage according to (1) above, in which the protein is a milk protein; (3) the packaged black tea beverage according to (1) or (2) above, in which the lipid concentration of the packaged black tea beverage is 0.1% by mass or more; (4) A packaged black tea beverage according to any one of (1) to (3) above, which is a room temperature storable product; (5) A method for producing a packaged black tea beverage which is substantially free of sucrose and contains sugars other than sucrose at a concentration of 0.5% by mass or more and contains protein, the method comprising preparing the packaged black tea beverage so that it further satisfies any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; (6) The production method according to (5) above, in which the protein is a milk protein; (7) The manufacturing method according to (5) or (6) above, wherein the lipid concentration of the packaged black tea beverage is 0.1% by mass or more; (8) The manufacturing method according to any one of (5) to (7) above, wherein the packaged black tea beverage is a product that can be stored at room temperature; (9) A method for suppressing the generation of a deteriorated odor or taste in a packaged black tea beverage that is substantially free of sucrose and contains sugars other than sucrose at a concentration of 0.5% by mass or more and contains protein, the method comprising preparing the packaged black tea beverage so that it further satisfies any one of the following conditions (a) to (c):(a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; (10) the production method according to (9) above, in which the protein is a milk protein; (11) the production method according to (9) or (10) above, in which the lipid concentration of the packaged black tea beverage is 0.1% by mass or more; (12) the method according to any one of (9) to (11) above, in which the packaged black tea beverage is a room temperature storable product;

[0011] According to the present invention, it is possible to provide a packaged black tea beverage in which the generation of a deteriorated odor derived from sugars other than sucrose and proteins that occurs when the black tea beverage deteriorates over time, and a method for producing the same, etc. Furthermore, according to the present invention, it is possible to provide a packaged black tea beverage in which the generation of a deteriorated odor derived from lipids over time, which occurs when the black tea beverage further contains lipids, is also suppressed, and a method for producing the same, etc.

[0012] The present invention provides: [1] a packaged black tea beverage (hereinafter also referred to as "the beverage of the present invention") that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, contains protein, and satisfies any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; [2] A method for producing a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein, the method comprising preparing the packaged black tea beverage so that it further satisfies any one of the following conditions (a) to (c) (hereinafter also referred to as the "production method of the present invention"); (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; [3] A method for suppressing the generation of a stagnant odor or taste in a packaged black tea beverage that is substantially free of sucrose and contains sugars other than sucrose at a concentration of 0.5% by mass or more and contains proteins, the method comprising preparing the packaged black tea beverage so that it further satisfies any one of the following conditions (a) to (c) (hereinafter also referred to as the "method for suppressing a stagnant odor or taste of the present invention"); (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; etc. In this specification, ppm represents mass per unit mass.

[0013] (Black Tea Beverage) In the present invention, the term "black tea beverage" refers to a beverage containing a black tea extract.

[0014] (Black tea extract) In this specification, "black tea extract" refers to an extract obtained by subjecting black tea leaves to extraction treatment. In this specification, black tea extract includes the extract from black tea leaves (black tea extract) itself, as well as processed products thereof (for example, black tea extract obtained by concentrating or powdering the black tea extract).

[0015] 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.

[0016] (Tannin) The tannin concentration in the beverage of the present invention is not particularly limited, and examples of the lower limit include 0.01% by mass or more, 0.02% by mass or more, 0.04% by mass or more, and 0.06% by mass or more, and examples of the upper limit include 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, and 0.08% by mass or less, and these lower and upper limits can be combined in any desired manner, such as 0.01% to 1% by mass.

[0017] In the present invention, the tannin concentration in the beverage can be adjusted, for example, by adjusting the amount of black tea leaves used when preparing the black tea extract or the amount of processed black tea extract used.

[0018] The tannin concentration in the beverage of the present invention can be measured using ferric tartrate absorptiometry (preferably the official method described in "Commentary on the Japanese Food Standard Analysis Manual, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252)).

[0019] (Sugars) The beverage of the present invention is substantially free of sucrose. In this specification, "substantially free of sucrose" encompasses not only embodiments that contain no sucrose, but also embodiments that contain a small amount of sucrose. Specifically, for example, sucrose may be contained at a concentration of 0.1% by mass or less, 0.09% by mass or less, 0.08% by mass or less, 0.07% by mass or less, 0.06% by mass or less, 0.05% by mass or less, 0.04% by mass or less, 0.03% by mass or less, 0.02% by mass or less, 0.01% by mass or less, 0.005% by mass or less, or 0.001% by mass or less, and preferably, embodiments that contain no sucrose. Sucrose is the main component of sugar, and examples of sugar include white sugar, brown sugar, granulated sugar, rough white sugar, rough medium sugar, and brown sugar.

[0020] As used herein, "sugars" refers to, for example, monosaccharides such as fructose, glucose, galactose, tagatose, arabinose, etc., disaccharides such as lactose, trehalose, maltose, sucrose, etc., and polysaccharides such as dextrin, and preferred embodiments include monosaccharides such as fructose, glucose, galactose, tagatose, arabinose, etc., and disaccharides such as lactose, trehalose, maltose, sucrose, etc. When raw materials such as milk, lactose material, and milk protein material used in producing the beverage of the present invention contain sugars such as lactose, the lactose, etc. are also encompassed by the term "sugars" as used herein.

[0021] The concentration of sugars other than sucrose contained in the beverage of the present invention is not particularly limited as long as it is 0.5% by mass or more, but in addition to 0.5% by mass or more, examples include 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, 10% by mass or more, 13% by mass or more, 15% by mass or more, 18% by mass or more, 20% by mass or more, etc. The upper limit of the concentration of sugars other than sucrose is not particularly limited, and examples thereof include 30% by mass or less, 25% by mass or less, 20% by mass or less, 18% by mass or less, 15% by mass or less, 13% by mass or less, 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, and 1% by mass or less. These lower and upper limits can be arbitrarily combined. That is, examples include 0.5% by mass to 30% by mass. Note that the higher the concentration of sugars other than sucrose, the more satisfying the drink tends to be. Therefore, the concentration of sugars other than sucrose can be increased to improve the satisfying drink.

[0022] The concentration of sugars other than sucrose contained in the beverage of the present invention can be adjusted, for example, by adjusting the amount of sugars other than sucrose or a composition containing sugars other than sucrose contained in the beverage. Commercially available sugars other than sucrose and compositions containing sugars other than sucrose can be used. The composition containing sugars other than sucrose is not particularly limited, as long as it contains sugars other than sucrose.

[0023] The sugars other than sucrose in a beverage can be measured by known methods, such as methods using gas chromatography or high performance liquid chromatography.

[0024] (Protein) The beverage of the present invention contains protein. In this specification, the term "protein" is not particularly limited and may include, for example, animal protein, vegetable protein, or a mixture thereof. For convenience, the term "protein" also encompasses peptides, which are protein hydrolysates, and amino acids. Examples of animal proteins include proteins derived from livestock such as cows, horses, pigs, goats, and sheep, or their milk; proteins derived from poultry such as chickens or their eggs; and proteins derived from fish or their eggs. Milk proteins, which are proteins derived from livestock milk (e.g., cow's milk, goat's milk, sheep's milk, etc.), are preferred. For convenience, the term "milk protein" also encompasses milk peptides, which are milk protein hydrolysates. Specific examples of milk proteins include casein protein, whey protein, and hydrolysates thereof. Examples of whey proteins include albumin, lactoglobulin, lactoferrin, etc. Examples of vegetable proteins include proteins derived from beans such as peas, mung beans, broad beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, grains such as corn, buckwheat, wheat, and rice, vegetables, and fruits. Examples of peptides include animal protein peptides such as milk protein peptides (e.g., whey peptides and casein peptides), collagen peptides, and fish peptides (e.g., sardine peptides), as well as vegetable protein peptides such as pea peptides.

[0025] The protein concentration in the beverage of the present invention is not particularly limited, and examples of the lower limit include 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, etc., and examples of the upper limit include 20% by mass or less, 18% by mass or less, 15% by mass or less, 13% by mass or less, 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, etc., and these lower and upper limits can be combined in any desired manner. That is, examples include 0.3% to 20% by mass, etc. Furthermore, in the beverage of the present invention, the protein concentration is preferably 0.5% by mass or more, particularly 0.7% by mass or more, from the viewpoint of enhancing the protein-derived deteriorated odor and fully enjoying the significance of the present invention. Note that, since the higher the protein concentration, the more satisfying the drink tends to be, so the protein concentration can be increased to improve the satisfying taste.

[0026] The protein concentration in the beverage of the present invention can be adjusted, for example, by adjusting the amount of protein or protein-containing composition contained in the beverage. Commercially available proteins and protein-containing compositions can be used. The protein-containing composition is not particularly limited as long as it contains protein. For example, when adjusting the concentration of sugars other than sucrose to a certain concentration or less, the protein-containing composition can be a composition in which 40% by mass or more, preferably 60% by mass or more, and more preferably 80% by mass or more, by dry weight, is protein. The protein-containing composition is preferably a milk protein-containing composition, and examples of the milk protein-containing composition include one or more types selected from the group consisting of cow's milk, processed milk (component-adjusted milk, low-fat milk, non-fat milk, concentrated milk, etc.), 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. Due to their high milk protein concentration, preferred examples include one or more types 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.

[0027] The protein concentration in a beverage can be measured by known methods, such as the protein combustion method, nitrogen quantitative conversion method, or Kjeldahl method, which are analytical methods for nutritional components, etc. based on Japan's Food Labeling Act.

[0028] (Ethanol) Among the black tea beverages of the present invention, those in an embodiment that satisfy the above condition (a) or (c) contain ethanol at a specific concentration. The concentration of ethanol in the black tea beverage of the present invention in an embodiment that satisfies the above condition (a) is not particularly limited as long as it is 0.05 to 5000 ppm, but examples of lower limits other than 0.05 ppm include 0.1 ppm or more, 1 ppm or more, 10 ppm or more, 25 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, and 100 ppm or more. From the viewpoint of obtaining a greater suppression effect against deteriorated odors, the concentration is preferably 500 ppm or more, more preferably 1000 ppm or more. Furthermore, examples of upper limits other than 5000 ppm include, when it is desired to further reduce the level of flavor derived from ethanol, 4000 ppm or less, 3000 ppm or less, 2000 ppm or less, and 1000 ppm or less. The ethanol concentration in the black tea beverage of the present invention in an embodiment that satisfies the above condition (c) is not particularly limited, as long as the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm. Examples of the upper limit include 5 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, and 100 ppm or more. From the viewpoint of obtaining a greater suppression effect against deterioration odor, the upper limit is preferably 500 ppm or more, more preferably 1000 ppm or more. In addition, as an upper limit other than 5000 ppm, when it is desired to further reduce the degree of flavor derived from ethanol, for example, 4000 ppm or less, 3000 ppm or less, 2000 ppm or less, and 1000 ppm or less can be mentioned. These lower and upper limits can be arbitrarily combined. In addition, the lower and upper limits of ethanol under the condition (a) and the lower and upper limits of ethanol under the condition (c) may be different numerical values.

[0029] (Propylene Glycol) Among the black tea beverages of the present invention, those in an embodiment that satisfies the above condition (b) or (c) contain propylene glycol at a specific concentration. The concentration of propylene glycol in the black tea beverage of the present invention in an embodiment that satisfies the above condition (b) is not particularly limited as long as it is 0.1 to 9000 ppm, but examples of lower limits other than 0.1 ppm include 1 ppm or more, 10 ppm or more, 25 ppm or more, 40 ppm or more, 50 ppm or more, 60 ppm or more, and 100 ppm or more, and from the viewpoint of obtaining a greater suppression effect against deterioration odors, it is preferably 500 ppm or more. In addition, examples of upper limits other than 9000 ppm include, when it is desired to further reduce the level of flavor derived from propylene glycol, 8000 ppm or less, 7000 ppm or less, 6000 ppm or less, 5000 ppm or less, 4000 ppm or less, 3000 ppm or less, 2000 ppm or less, and 1000 ppm or less. These lower and upper limits can be combined in any desired manner. Furthermore, the concentration of propylene glycol in the black tea beverage of the present invention in an embodiment that satisfies the above condition (c) is not particularly limited, as long as the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the concentration of ethanol is 0.03 to 5000 ppm, and the concentration of propylene glycol is 0.03 to 8999 ppm. However, the lower limit of the concentration of propylene glycol may be 0.1 ppm or more, 1 ppm or more, 10 ppm or more, 25 ppm or more, 40 ppm or more, 50 ppm or more, or 60 ppm or more. In order to obtain a greater inhibitory effect against deterioration odors, the upper limit may be, for example, 8000 ppm or less, 7000 ppm or less, 6000 ppm or less, 5000 ppm or less, 4000 ppm or less, 3000 ppm or less, 2000 ppm or less, or 1000 ppm or less, if it is desired to further reduce the degree of flavor derived from propylene glycol. These lower and upper limits can be combined arbitrarily.Furthermore, the lower limit and upper limit of propylene glycol under condition (b) may be different from the lower limit and upper limit of propylene glycol under condition (c).

[0030] (Specific examples of preferred aspects of condition (c)) Specific examples of preferred aspects of condition (c) above include the following: the ethanol concentration is 0.03 to 5000 ppm and the propylene glycol concentration is 0.03 to 5000 ppm; the ethanol concentration is 0.03 to 4500 ppm and the propylene glycol concentration is 0.03 to 4500 ppm; the ethanol concentration is 500 to 4500 ppm and the propylene glycol concentration is 500 to 4500 ppm; the ethanol concentration is 500 to 1000 ppm and the propylene glycol concentration is 500 to 1000 ppm;

[0031] The concentration of ethanol and / or propylene glycol contained in the beverage of the present invention can be adjusted, for example, by adjusting the amount of ethanol and / or propylene glycol or a composition containing them contained in the beverage. The ethanol and / or propylene glycol or the composition containing them is not particularly limited, and for example, commercially available products can be used.

[0032] The concentration of ethanol and / or propylene glycol in a beverage can be measured by a known method, such as a method using gas chromatography or high performance liquid chromatography.

[0033] (Lipids) The beverage of the present invention may contain lipids. In this specification, the term "lipid" is not particularly limited, and examples thereof include animal lipids, vegetable lipids, or mixtures thereof. Examples of animal lipids include lipids derived from livestock such as cows, horses, pigs, goats, and sheep, or their milk; lipids derived from poultry such as chickens or their eggs; and lipids derived from fish or their eggs. Specific examples include beef tallow, horse oil, lard, milk fat, egg oil, egg yolk oil, and fish oil. Milk fat, which is a lipid derived from livestock milk (e.g., cow's milk, goat's milk, sheep's milk, etc.), is preferred. Examples of vegetable lipids include coconut oil, palm oil, palm kernel oil, soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, perilla oil, rice bran oil, rice bran oil, sunflower oil, peanut oil, olive oil, rice germ oil, wheat germ oil, brown rice germ oil, Job's tears oil, garlic oil, macadamia nut oil, almond oil, avocado oil, evening primrose oil, safflower oil, camellia oil, castor oil, linseed oil, cocoa oil, etc. In this specification, "lipid" also includes hydrogenated or interesterified lipids such as those mentioned above, as well as liquid or solid fats obtained by fractionating these.

[0034] The concentration of lipids contained in the beverage of the present invention is not particularly limited, but examples of lower limits include 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, 5% by mass or more, 6% by mass or more, 7% by mass or more, 8% by mass or more, 9% by mass or more, Examples of the upper limit include 30% by mass or less, 25% by mass or less, 20% by mass or less, 18% by mass or less, 15% by mass or less, 13% by mass or less, 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, and 1% by mass or less. These lower and upper limits can be arbitrarily combined. That is, for example, 0.1 to 30% by mass or 0.1 to 20% by mass can be mentioned. Furthermore, in the beverage of the present invention, the lipid-derived deteriorated odor becomes stronger, and from the viewpoint of enjoying the meaning of the present invention to the fullest, the lipid concentration is preferably 0.2% by mass or more or 0.2 to 15% by mass. Note that the higher the lipid concentration, the more satisfying the drink tends to be. Therefore, the lipid concentration can be increased to improve the drinkability.

[0035] The lipid concentration in the beverage of the present invention can be adjusted, for example, by adjusting the amount of lipid or lipid-containing composition contained in the beverage. Commercially available lipids and lipid-containing compositions can be used. The lipid-containing composition is not particularly limited as long as it contains lipid. Examples of lipid-containing compositions include milk fat-containing compositions, and examples of milk fat-containing compositions include milk, processed milk (component-adjusted milk, low-fat milk, concentrated milk, etc.), condensed milk, cream, butter, cream powder, buttermilk powder, butter oil, fractionated butter oil, cheese, whole milk powder, and fermented products thereof.

[0036] The lipids in the beverage can be measured by known methods, for example, the Gerber method, which is one of the analytical methods for nutritional components based on the Food Labeling Act of Japan.

[0037] (Optional Components) The beverage of the present invention may or may not contain one or more components selected from the group consisting of, for example, colorants, acidulants, sweeteners other than sugars, antioxidants (vitamin C, etc.), preservatives, thickening stabilizers, emulsifiers, and pH adjusters (baking soda, etc.). The beverage of the present invention may or may not contain, for example, soy milk.

[0038] (Beverage of the Present Invention) The beverage of the present invention is not particularly limited as long as it is a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, contains protein, and satisfies any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm;

[0039] The beverage of the present invention is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, contains protein, and is prepared so as to satisfy any one of the above conditions (a) to (c), but other than that, there is no particular difference between the raw materials used, the production method, and the production conditions of the beverage of the present invention and ordinary packaged black tea beverages.

[0040] The beverage of the present invention can be produced by preparing, or preferably adjusting so as to satisfy, any one of the above conditions (a) to (c) at any stage in the production of a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein.

[0041] 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.

[0042] The beverage of the present invention may not be heat sterilized, but may be heat sterilized to improve shelf life. The heat sterilization method and conditions may be the same as those normally used for beverages such as packaged beverages.

[0043] The beverage of the present invention may be a beverage that is stored, distributed, sold, etc., in any of the following states: refrigerated (0 to 10°C), room temperature, or heated (50 to 70°C). However, since room temperature storable products and heated products are generally more susceptible to the problem of a deteriorated odor or taste than refrigerated products (chilled products), from the perspective of enjoying the full significance of the present invention, the beverage of the present invention is preferably a room temperature storable product or a product for heating.

[0044] (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 that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein, and further includes preparing the packaged black tea beverage to satisfy any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm;

[0045] The beverage of the present invention is a method for producing a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein, 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 and then going through a blending step, a filling step, and a heat sterilization step. In producing the beverage of the present invention, the above-mentioned optional ingredients may be contained, and the timing of adding these optional ingredients is not particularly limited.

[0046] In the present invention, a method for preparing a packaged black tea beverage so that it further satisfies any one of the above conditions (a) to (c) includes a method in which ethanol and / or propylene glycol or a composition containing them is added to the black tea beverage during any of the production processes for the packaged black tea beverage so that the concentration of one or two elements selected from ethanol and propylene glycol in the beverage of the present invention satisfies any one of the above conditions (a) to (c), for example a method in which ethanol and / or propylene glycol or a composition containing them is added to the black tea extract.

[0047] In the production method of the present invention, the order in which the 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 ingredients, the liquid is filled into a container and sealed to obtain the beverage of the present invention.

[0048] (Heat sterilization) The production method of the present invention may include a step of heat sterilizing the black tea beverage. As a method of heat sterilization, any heat sterilization method normally used for packaged beverages can be used without any particular restrictions. For example, in cases where heat sterilization can be performed 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 cannot be performed, such as in PET bottles or 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.

[0049] (Method for suppressing stale odor of the present invention) The method for suppressing stale odor of the present invention is a method for suppressing the generation of a stale odor in a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein, and is not particularly limited as long as it includes preparing the packaged black tea beverage to further satisfy any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm;

[0050] In the present invention, the method for preparing the packaged black tea beverage 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).

[0051] (Packaged black tea beverage in which the generation of a deteriorated odor is suppressed) The beverage of the present invention is a packaged black tea beverage in which the generation of a deteriorated odor is suppressed. In the present invention, the "deteriorated odor" refers to a deteriorated odor that occurs when a black tea beverage deteriorates over time, and specific examples include a soybean odor, a heavy flavor, and the odor of deteriorated oils and fats. The soybean odor and heavy flavor are deteriorated odors that are mainly derived from sugars other than sucrose and proteins in the beverage of the present invention, and the deteriorated odor of deteriorated oils and fats is a deteriorated odor that is mainly derived from lipids when the beverage of the present invention further contains lipids. The degree of "deteriorated odor or taste" in the present invention may be evaluated, for example, as the sum of the degree of soybean-like odor and the degree of heavy flavor, or the degree of soybean-like odor and the degree of heavy flavor may be evaluated separately.Furthermore, when the beverage of the present invention further contains lipids, the degree of "deteriorated odor or taste" may be evaluated, for example, as the sum of the degree of soybean-like odor, the degree of heavy flavor, and the degree of deteriorated odor of oils and fats, or the degree of soybean-like odor, the degree of heavy flavor, and the degree of deteriorated odor of oils and fats may be evaluated separately.

[0052] In this specification, a packaged black tea beverage "inhibited from generating a stagnant odor" is preferably a beverage in which the stagnant odor is suppressed compared to a packaged black tea beverage having an ethanol concentration of 0.003 ppm or less and a propylene glycol concentration of 0.003 ppm or less (hereinafter also referred to as a "control beverage"). Whether and to what extent the stagnant odor is suppressed in a certain black tea beverage can be easily and clearly determined, for example, by a plurality of trained panels, using the degree of stagnant odor in the control beverage as a standard. When conducting such a sensory evaluation, the average evaluation of the plurality of panels may be used.

[0053] (Packaged black tea beverage with harmonious flavor) The beverage of the present invention is preferably a beverage with a harmonious flavor. "Harmonious flavor" means that the flavor of a black tea beverage is maintained, specifically, that the unnatural odor of ethanol, propylene glycol, etc. is absent and the balance of flavor of a black tea beverage is maintained. Whether a black tea beverage has a harmonious flavor can be easily and clearly determined by a trained panel. When conducting such a sensory evaluation, the average evaluation of multiple panelists may be used. Examples of black tea beverages with an unharmonious flavor include packaged black tea beverages with an ethanol concentration of 9000 ppm or more. Furthermore, when the beverage of the present invention corresponds to one or more types selected from the group consisting of beverages with a relatively high concentration of sugars other than sucrose, beverages with a relatively high concentration of protein, and beverages with a relatively high concentration of lipids, the high concentrations of these may result in a decrease in flavor harmony.However, when the concentration of ethanol and / or propylene glycol satisfies any of the above conditions (a) to (c), the beverage of the present invention is also suitable in that the degree of flavor harmony can be improved.

[0054] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0055] Test 1. [Confirmation of deterioration taste and odor that develops over time in black tea beverages] The following experiment was conducted to investigate how the type of sugar and the sugar, protein, and lipid content concentrations in black tea beverages affect the level of deterioration taste and odor that develops over time.

[0056] (1. Preparation of Black Tea Extract) Black tea leaves were placed in hot water at 90°C and extracted for 6 minutes, followed by solid-liquid separation to prepare a black tea extract. The tannin concentration of this black tea extract was 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 (final concentration: 0.04% by mass), milk, a lactose material (a composition primarily containing lactose), a milk protein material (a composition primarily containing whey protein), and / or fresh cream were added to this black tea extract to achieve the concentrations shown in Tables 4 to 6, the tannin concentration was adjusted to 0.06 g / 100 mL, and sodium bicarbonate was added to adjust the pH to 6.8. The milk used in this example contained 4.8% by mass of lactose, 3.3% by mass of protein, and 3.8% by mass of lipids as sugars; the lactose material contained 99.3% by mass of lactose as sugars; the milk protein material contained 0.7% by mass of lactose and 92.5% by mass of protein as sugars; and the fresh cream contained 1.6% by mass of protein and 47% by mass of lipids. The black tea extract containing these raw materials was filled into a can and subjected to retort sterilization (heat-pressure sterilization) to prepare each of the sample beverages in Test Examples 1 to 12. Each of these sample beverages was stored at 60°C for one week to allow accelerated deterioration, and then subjected to sensory evaluation. In this example, all sample beverages were shelf-stable and did not contain added sucrose.

[0057] (2. Sensory Evaluation Test) Each sample beverage was subjected to a sensory evaluation of "drinkability," "development of deteriorated odor," and "flavor harmony." Specifically, flavor harmony was evaluated based on the degree to which unnatural odors such as ethanol and propylene glycol were absent, and the degree to which the flavor balance of a black tea beverage was maintained. For the sample beverages of Test Examples 1 to 12, sensory evaluation tests were conducted by four trained expert panelists on the degree of "drinkability," "development of deteriorated odor," and "flavor harmony" using the evaluation criteria set forth in Tables 1 to 3 below. "Drinkability" and "development of deteriorated odor" were each rated on a 41-point scale ranging from 1.0 to 5.0 in 0.1-point increments, and "flavor harmony" was rated on a 5-point scale ranging from 1 to 5. The difference between 1 and 2 points, the difference between 2 and 3 points, the difference between 3 and 4 points, and the difference between 4 and 5 points were all considered to be the same. Furthermore, when the scale was in 0.1-point increments, the difference between each 0.1 point was considered to be the same. Furthermore, the average values ​​of the panel's evaluation scores were rounded to the nearest tenth to evaluate the degree of "drinkability," "deteriorated odor generation," and "flavor harmony" for each sample beverage. The standard deviation of each panel's evaluation scores for each sample beverage was 0.5 or less. For each sample beverage, a rating of 2.0 points or higher for "drinkability" indicates an improvement in drinkability. A rating of 2.5 points or higher for "deteriorated odor generation" indicates an issue with a deteriorating odor. A rating of 2.0 points or higher for "flavor harmony" indicates a good flavor harmony.

[0058]

[0059]

[0060]

[0061] For Test Examples 2 to 4 in Table 4, Test Example 1, to which no sucrose or lactose ingredients were added, was evaluated as a control beverage. For Test Examples 6 to 8 in Table 5, Test Example 5, to which no sucrose or milk protein ingredients were added, was evaluated as a control beverage. For Test Examples 10 to 12 in Table 6, Test Example 9, to which no sucrose or fresh cream was added, was evaluated as a control beverage. The results of the sensory evaluation tests for the sample beverages of Test Examples 1 to 12 are shown in Tables 4 to 6.

[0062]

[0063]

[0064]

[0065] The results in Table 4 show that the drinkability of black tea beverages can be compensated for by lactose, a sugar other than sucrose, without using sucrose, and that the higher the lactose concentration, the greater the drinkability. However, in Test Example 2, where the lactose content was 0.54% by mass, the problem of a deteriorated odor occurred, and the higher the lactose concentration, the greater the problem of the deteriorated odor. Furthermore, the results in Table 5 show that while protein can also compensate for the drinkability of black tea beverages, Test Example 6, where the protein content was 0.66% by mass, the problem of a deteriorated odor occurred, and the higher the protein concentration, the greater the problem of the deteriorated odor. Furthermore, the results in Table 6 show that lipids can also compensate for the drinkability of black tea beverages, but Test Example 10, where the lipid content was 0.7% by mass, the problem of a deteriorated odor occurred, and the higher the lipid concentration, the greater the problem of the deteriorated odor. As the concentration of sugars other than sucrose and proteins increases, the deterioration odors that are perceived include a soybean-like odor and a heavy flavor, while as the concentration of lipids increases, the deterioration odor of oils and fats is perceived.

[0066] Test 2. [Effect of Ethanol on Deterioration Odor] The effect of ethanol on deterioration odor was investigated by the following experiment.

[0067] (1. Preparation of Black Tea Extract) To the same black tea extract as used in "Test 1" above, the same raw materials and ethanol as used in "Test 1" were added to give the concentrations shown in Table 8, the tannin was adjusted to 0.06 g / 100 mL, and sodium bicarbonate was added to give a pH of 6.8. The black tea extract to which these raw materials had been added was filled into a can and subjected to retort sterilization (heat-pressure sterilization) to prepare each of the sample beverages of Test Examples 13 to 18. None of the sample beverages contained sucrose. Each of these sample beverages was stored at 60°C for one week to cause accelerated deterioration, and then subjected to sensory evaluation. The sample beverage of Test Example 4 was the same as that used in "Test 1."

[0068] (2. Sensory Evaluation Test) The sample beverages of Test Examples 13 to 18 were compared with the control beverage of Test Example 4, which did not contain added ethanol, and the degree of "deteriorated odor suppression" was evaluated by four trained expert panelists using the evaluation criteria listed in Table 7 below. The "deteriorated odor suppression" was evaluated on a 41-point scale ranging from 1.0 to 5.0 points in 0.1-point increments, with the difference of each 0.1 point being the same for each sample beverage. The degree of "deteriorated odor suppression" for each sample beverage was evaluated by rounding the average of the panel's evaluation scores to the nearest tenth. The standard deviation of the panel's evaluation scores for each sample beverage was 0.5 or less for all sample beverages. A sample beverage with a "deteriorated odor suppression" rating of, for example, 2.0 points or higher can be considered to have exhibited suppression of the deteriorated odor.

[0069]

[0070] In addition, the sample beverages of Test Examples 13 to 18 were subjected to a sensory evaluation in the same manner as in Test 1 to determine the degree of "flavor harmony."

[0071] The results of the sensory evaluation test for the sample beverages of Test Examples 13 to 18 are shown in Table 8.

[0072]

[0073] The results in Table 8 show that when ethanol is added at a concentration of 0.05 ppm or more, the deterioration odor is suppressed, and the degree of suppression of the deterioration odor increases depending on the ethanol concentration. On the other hand, when the ethanol concentration was 9000 ppm (Test Example 18), the deterioration odor was significantly suppressed, but the ethanol flavor was too strong, and the black tea beverage was evaluated as lacking in flavor harmony.

[0074] Test 3. [Effect of Propylene Glycol on Deterioration Odor] The effect of propylene glycol (PG) on deterioration odor was investigated by the following experiment.

[0075] (1. Preparation of Black Tea Extract) To the same black tea extract as used in "Test 1" above, the same raw materials and propylene glycol as used in "Test 1" were added to give the concentrations shown in Table 9, the tannin was adjusted to 0.06 g / 100 mL, and sodium bicarbonate was added to give a pH of 6.8. The black tea extract to which these raw materials had been added was filled into a can and subjected to retort sterilization (heated and pressurized sterilization) to prepare each of the sample beverages of Test Examples 19 to 25. None of the sample beverages contained sucrose. Each of these sample beverages was stored at 60°C for one week to cause accelerated deterioration, and then subjected to sensory evaluation. The sample beverage of Test Example 3 was the same as that used in "Test 1."

[0076] (2. Sensory Evaluation Test) The sample beverages of Test Examples 19 to 25 were compared with the sample beverage of Test Example 3, which is a control beverage without added propylene glycol, and the sample beverages of Test Examples 19 to 25 were evaluated for the degree of "suppression of deteriorated odor taste" and the degree of "harmony of flavor" as black tea beverages using the same method as in "Test 2" above.

[0077] The results of the sensory evaluation test for the sample beverages of Test Examples 19 to 25 are shown in Table 9.

[0078]

[0079] The results in Table 9 show that when propylene glycol is contained at a concentration of 0.1 ppm or more, the deterioration odor is suppressed, and the degree of suppression of the deterioration odor increases depending on the concentration of propylene glycol. Furthermore, even when the propylene glycol concentration is 9000 ppm (Test Example 24), the deterioration odor is significantly suppressed and the tea beverage is evaluated as having a harmonious flavor. On the other hand, when the propylene glycol concentration is 15000 ppm (Test Example 25), the deterioration odor is significantly suppressed, but the propylene glycol flavor is too strong, resulting in an evaluation that the tea beverage is not harmonious in flavor.

[0080] Test 4. [Effect of Combined Use of Ethanol and Propylene Glycol on Deterioration Odor] The effect of combined use of ethanol and propylene glycol on deterioration odor was investigated by the following experiment.

[0081] (1. Preparation of Black Tea Extract) To the same black tea extract as used in "Test 1" above, the same raw materials, ethanol, and propylene glycol as used in "Test 1" were added to give concentrations shown in Table 10, the tannin was adjusted to 0.06 g / 100 mL, and sodium bicarbonate was added to give a pH of 6.8. The black tea extract to which these raw materials had been added was filled into cans and subjected to retort sterilization (heated and pressure sterilization) to prepare each of the sample beverages of Test Examples 26 to 29. None of the sample beverages contained sucrose. Each of these sample beverages was stored at 60°C for one week to cause accelerated deterioration, and then subjected to sensory evaluation. The sample beverage of Test Example 3 was the same as that used in "Test 1."

[0082] (2. Sensory Evaluation Test) The sample beverages of Test Examples 26 to 29 were compared with the sample beverage of Test Example 3, which was a control beverage to which neither ethanol nor propylene glycol was added, and the degree of "suppression of deteriorated odor taste" was evaluated in the same manner as in "Test 2" above. The sample beverages of Test Examples 26 to 29 were also evaluated for the degree of "aroma harmony" as black tea beverages in the same manner as in "Test 1" above.

[0083] The results of the sensory evaluation test for the sample beverages of Test Examples 26 to 29 are shown in Table 10.

[0084]

[0085] The results in Table 10 show that the deterioration odor was suppressed even when ethanol and propylene glycol were used in combination. Furthermore, in "Test 3," when propylene glycol was used alone, the deterioration odor was suppressed when the propylene glycol concentration was 0.1 ppm or more, whereas when ethanol and propylene glycol were used in combination as in "Test 4," the deterioration odor was suppressed when the respective concentrations were 0.03 ppm, totaling 0.06 ppm. On the other hand, when the ethanol and propylene glycol concentrations were each 9,000 ppm, totaling 18,000 ppm (Test Example 29), the deterioration odor was significantly suppressed, but the flavors of the ethanol and propylene glycol were too strong, resulting in an evaluation that the flavor harmony of a black tea beverage was not achieved. Furthermore, when the concentrations of ethanol and propylene glycol were each 4,500 ppm, totaling 9,000 ppm (Test Example 28), the deterioration odor was significantly suppressed and the harmony of the flavor was maintained, which was shown to be preferable.

[0086] Test 5. [Effect of Ethanol and Propylene Glycol on Deterioration Odor When the Sugar Concentration is Low] The following experiment was conducted to examine the effect of ethanol and propylene glycol on deterioration odor when the sugar concentration was lower than in the experiments "Test 2" to "Test 4."

[0087] (1. Preparation of Black Tea Extract) To the same black tea extract as used in "Test 1" above, the same raw materials, ethanol, and propylene glycol as used in "Test 1" were added to give concentrations shown in Table 11, the tannin was adjusted to 0.06 g / 100 mL, and sodium bicarbonate was added to give a pH of 6.8. The black tea extract to which these raw materials had been added was filled into a can and subjected to retort sterilization (heat-pressure sterilization) to prepare each of the sample beverages of Test Examples 30 to 33. None of the sample beverages contained sucrose. Each of these sample beverages was stored at 60°C for one week to allow accelerated deterioration, and then subjected to sensory evaluation. The sample beverage of Test Example 3 was the same as that used in "Test 1."

[0088] (2. Sensory Evaluation Test) The sample beverages of Test Examples 30 to 33 were compared with the sample beverage of Test Example 2, which was a control beverage to which neither ethanol nor propylene glycol was added, and the degree of "suppression of deteriorated odor taste" was evaluated in the same manner as in "Test 2" above. The sample beverages of Test Examples 30 to 33 were also evaluated for the degree of "aroma harmony" as black tea beverages in the same manner as in "Test 1" above.

[0089] The results of the sensory evaluation test for the sample beverages of Test Examples 30 to 33 are shown in Table 11.

[0090]

[0091] The results in Table 11 show that even when the sugar concentration is low, the use of ethanol or propylene glycol maintains the harmony of flavor and suppresses the deterioration odor.

[0092] Test 6. [Effect of Ethanol and Propylene Glycol on Deterioration Odor When the Sugar Concentration is High] The following experiment was conducted to examine the effect of ethanol and propylene glycol on deterioration odor when the sugar concentration was higher than in the experiments "Test 2" to "Test 4."

[0093] (1. Preparation of Black Tea Extract) To the same black tea extract as used in "Test 1" above, the same raw materials, ethanol, and propylene glycol as used in "Test 1" were added to give concentrations shown in Table 12, the tannin was adjusted to 0.06 g / 100 mL, and sodium bicarbonate was added to give a pH of 6.8. The black tea extract to which these raw materials had been added was filled into a can and subjected to retort sterilization (heated and pressure sterilization) to prepare each of the sample beverages of Test Examples 34 to 37. None of the sample beverages contained sucrose. Each of these sample beverages was stored at 60°C for one week to allow accelerated deterioration, and then subjected to sensory evaluation. The sample beverage of Test Example 5 was the same as that used in "Test 1."

[0094] (2. Sensory Evaluation Test) The sample beverages of Test Examples 34 to 37 were compared with the sample beverage of Test Example 5, which was a control beverage to which neither ethanol nor propylene glycol was added, and the degree of "suppression of deteriorated odor taste" was evaluated in the same manner as in "Test 2" above. The sample beverages of Test Examples 34 to 37 were also evaluated for the degree of "aroma harmony" as black tea beverages in the same manner as in "Test 1" above.

[0095] The results of the sensory evaluation test for the sample beverages of Test Examples 34 to 37 are shown in Table 12.

[0096]

[0097] The results in Table 12 show that even when the sugar concentration is high, the use of ethanol or propylene glycol suppresses the deterioration odor while maintaining flavor harmony. Furthermore, Test Example 34, which added ethanol, and Test Example 36, which added propylene glycol, showed improved flavor harmony compared to the control beverage Test Example 5, indicating that the flavor that deteriorates when the sugar concentration is high is improved by ethanol or propylene glycol.

[0098] Test 7. [Effect of Ethanol and Propylene Glycol on Stagnated Odor at High Protein Concentrations] The following experiment was conducted to examine the effect of ethanol and propylene glycol on stagnated odor at higher protein concentrations than in the experiments "Test 2" to "Test 4."

[0099] (1. Preparation of Black Tea Extract) To the same black tea extract as used in "Test 1" above, the same raw materials, ethanol, and propylene glycol as used in "Test 1" were added to give concentrations shown in Tables 13 and 14, respectively, the tannin was adjusted to 0.06 g / 100 mL, and sodium bicarbonate was added to give a pH of 6.8. The black tea extract to which these raw materials had been added was filled into cans and subjected to retort sterilization (heat-pressure sterilization) to prepare sample beverages in Test Examples 38 to 41 and 42 to 45. None of the sample beverages contained sucrose. Each of these sample beverages was stored at 60°C for one week to allow accelerated deterioration, and then subjected to sensory evaluation. The sample beverages used in Test Examples 7 and 8 were the same as those used in "Test 1."

[0100] (2. Sensory Evaluation Test) The degree of "deteriorated odor suppression" in the sample beverages of Test Examples 38 to 41 compared with the sample beverage of Test Example 7, which is a control beverage to which ethanol and propylene glycol are not added, and the degree of "deteriorated odor suppression" in the sample beverages of Test Examples 42 to 45 compared with the sample beverage of Test Example 8, which is a control beverage to which ethanol and propylene glycol are not added, were evaluated in the same manner as in "Test 2" above, and the degree of "aroma harmony" as black tea beverages in the sample beverages of Test Examples 38 to 41 and 42 to 45 was evaluated in the same manner as in "Test 1" above.

[0101] The results of the sensory evaluation test for the sample beverages of Test Examples 38 to 41 are shown in Table 13.

[0102]

[0103] The results of the sensory evaluation test for the sample beverages of Test Examples 42 to 45 are shown in Table 14.

[0104]

[0105] The results in Tables 13 and 14 show that even when the protein concentration is high, the use of ethanol or propylene glycol suppresses the deterioration odor while maintaining flavor harmony. Furthermore, in Test Examples 38 and 42, in which ethanol was added, and Test Examples 40 and 42, in which propylene glycol was added, the degree of flavor harmony was improved compared to the respective control beverages, indicating that the flavor that was reduced at high protein concentrations was improved by ethanol or propylene glycol.

[0106] Test 8. [Effect of Ethanol and Propylene Glycol on Deteriorated Odor When Lipid Concentration is High] The following experiment was conducted to investigate the effect of ethanol and propylene glycol on aged odor when the lipid concentration was higher than in the experiments "Test 2" to "Test 4."

[0107] (1. Preparation of Black Tea Extract) To the same black tea extract as used in "Test 1" above, the same raw materials, ethanol, and propylene glycol as used in "Test 1" were added to give concentrations shown in Tables 15 and 16, respectively, and the tannin content was adjusted to 0.06 g / 100 mL. Sodium bicarbonate was added to give a pH of 6.8. The black tea extract to which these raw materials had been added was filled into cans and subjected to retort sterilization (heat-pressure sterilization) to prepare sample beverages in Test Examples 46 to 49 and 50 to 53. None of the sample beverages contained sucrose. Each of these sample beverages was stored at 60°C for one week to allow accelerated deterioration, and then subjected to sensory evaluation. The sample beverages used in Test Examples 11 and 13 were the same as those used in "Test 1."

[0108] (2. Sensory Evaluation Test) The degree of "deteriorated odor suppression" in the sample beverages of Test Examples 46 to 49 compared with the sample beverage of Test Example 10, which is a control beverage to which ethanol and propylene glycol have not been added, and the degree of "deteriorated odor suppression" in the sample beverages of Test Examples 50 to 53 compared with the sample beverage of Test Example 12, which is a control beverage to which ethanol and propylene glycol have not been added, were evaluated in the same manner as in "Test 2" above, and the degree of "aroma and flavor harmony" as black tea beverages in the sample beverages of Test Examples 46 to 49 and 50 to 53 was evaluated in the same manner as in "Test 1" above.

[0109] The results of the sensory evaluation test for the sample beverages of Test Examples 46 to 49 are shown in Table 15.

[0110]

[0111] The results of the sensory evaluation test for the sample beverages of Test Examples 50 to 53 are shown in Table 16.

[0112]

[0113] The results in Tables 15 and 16 show that even when the lipid concentration is high, the use of ethanol or propylene glycol suppresses the deterioration odor while maintaining flavor harmony. Furthermore, in Test Examples 46 and 50, in which ethanol was added, and Test Examples 48 and 52, in which propylene glycol was added, the degree of flavor harmony was improved compared to the respective control beverages, indicating that the flavor that was reduced when the protein concentration was high was improved by ethanol or propylene glycol.

[0114] According to the present invention, it is possible to provide a packaged black tea beverage in which the generation of a deteriorated odor derived from sugars other than sucrose that occurs when a black tea beverage deteriorates over time, as well as a method for producing the same, and therefore the present invention can be particularly effectively used in the beverage field and the beverage manufacturing field.

Claims

1. A packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, contains protein, and meets any one of the following conditions (a) to (c). (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; 2. The packaged black tea beverage according to claim 1, wherein the protein is a milk protein.

3. A packaged black tea beverage according to claim 1, wherein the lipid concentration of the packaged black tea beverage is 0.1% by mass or more.

4. The packaged black tea beverage according to any one of claims 1 to 3, which is a product that can be stored at room temperature.

5. A method for producing a packaged black tea beverage that is substantially free of sucrose, contains sugars other than sucrose at a concentration of 0.5% by mass or more, and contains protein, the method comprising preparing the packaged black tea beverage so that it further satisfies any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; 6. The method of claim 5, wherein the protein is a milk protein.

7. The manufacturing method described in claim 5, wherein the lipid concentration of the packaged black tea beverage is 0.1 mass% or more.

8. The manufacturing method according to any one of claims 5 to 7, wherein the packaged black tea beverage is a product that can be stored at room temperature.

9. A method for suppressing the generation of a stale odor or taste in a packaged black tea beverage that is substantially free of sucrose and contains sugars other than sucrose at a concentration of 0.5% by mass or more and contains protein, the method comprising preparing the packaged black tea beverage so that it further satisfies any one of the following conditions (a) to (c): (a) the ethanol concentration is 0.05 to 5000 ppm; (b) the propylene glycol concentration is 0.1 to 9000 ppm; (c) the total concentration of ethanol and propylene glycol is 0.06 to 9000 ppm, the ethanol concentration is 0.03 to 5000 ppm, and the propylene glycol concentration is 0.03 to 8999 ppm; 10. The method of claim 9, wherein the protein is a milk protein.

11. The method according to claim 9, wherein the lipid concentration of the packaged black tea beverage is 0.1% by mass or more.

12. The method according to any one of claims 9 to 11, wherein the packaged black tea beverage is a shelf-stable product.

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