JP7502061B2 - Packaged cloudy black tea beverage and its manufacturing method - Google Patents

Description

Patent Law Article 30, Paragraph 2 applied. Published on the Food Industry Newspaper Company News WEB (published on June 30, 2019, https://www.ssnp.co.jp/news/beverage/2019/06/2019-0628-1802-14.html)

Application of Article 30, Paragraph 2 of the Patent Act. Published on Yahoo! News (published on June 30, 2019, https://headlines.yahoo.co.jp/hl?a=20190630-00010001-ssnp-bus_all)

Application of Article 30, Paragraph 2 of the Patent Act Published on Livedoor News (published on June 30, 2019, https://news.livedoor.com/article/detail/16700367/)

Patent Law Article 30, Paragraph 2 applied. Published in the Food Industry Newspaper (July 4, 2019)

Application of Article 30, Paragraph 2 of the Patent Act Notification by email (sent on August 1, 2019) to 84 business partners, including Food Newspaper Co., Ltd.

Article 30, paragraph 2 of the Patent Act applies. Published on the "News Release" page of the ITO EN Co., Ltd. website (published on August 1, 2019, https://www.itoen.co.jp/news/detail/id=25372)

Article 30, paragraph 2 of the Patent Act applies. Published on the "TEA's TEA brand page" on the ITO EN Co., Ltd. website (published on August 1, 2019, http://www.teastea.jp)

Article 30, paragraph 2 of the Patent Act applies. Published on the "Product Page" of the ITO EN Co., Ltd. website (published on August 5, 2019, https://www.itoen.co.jp/products/detail.php?id=2595)

Article 30, paragraph 2 of the Patent Act applies. Published on the "Product Page" of the ITO EN Co., Ltd. website (published on August 5, 2019, https://www.itoen.co.jp/products/detail.php?id=2594)

Article 30, paragraph 2 of the Patent Act applies. Published on the website of ITO EN Co., Ltd. in the "News Release" section (published on September 9, 2019, https://www.itoen.co.jp/news/detail/id=25393)

Application of Article 30, Paragraph 2 of the Patent Act Disclosure due to the sale of Itoen Co., Ltd.'s product name "TEA's TEA NEW AUTHENTIC Fresh Orange Tea" (sales date August 5, 2019)

Application of Article 30, Paragraph 2 of the Patent Act Disclosure due to a press conference held by Itoen Co., Ltd. regarding a new beverage product (conference date: November 22, 2019)

Article 30, paragraph 2 of the Patent Act applies. Disclosed via posting on the "News Release" section of the ITO EN Co., Ltd. website (posting date: January 9, 2020, https://www.itoen.co.jp/news/detail/id=25450)

Article 30, paragraph 2 of the Patent Act applies. Published on the "Product Page" of the ITO EN Co., Ltd. website (published on January 17, 2020, https://www.itoen.co.jp/products/detail.php?id=2404)

Article 30, paragraph 2 of the Patent Act applies. Published on the "TEA's TEA brand page" on the ITO EN Co., Ltd. website (published on January 17, 2020, http://www.teastea.jp)

Application of Article 30, Paragraph 2 of the Patent Act Notification by email (sent on January 9, 2020) to 86 business partners, including Food Newspaper Co., Ltd.

Application of Article 30, Paragraph 2 of the Patent Act Disclosure due to the sale of Itoen Co., Ltd.'s product name "TEA's TEA NEW AUTHENTIC Fresh Apple Tea" (sales date January 20, 2020)

Article 30, paragraph 2 of the Patent Act applies. After Itoen Co., Ltd. unveiled a new beverage product, Beverage Japan Co., Ltd. published an article in a publication (published on January 28, 2020)

The present invention relates to a packaged cloudy black tea beverage containing black tea liquid components and fruit components, a method for producing the same, and a method for improving the fruit flavor of the packaged cloudy black tea beverage.

Drinking black tea with sliced fruit floating in it has been popular for a long time, both in Japan and overseas, and is a widely used way of drinking fruit tea, not only in ordinary households but also in coffee shops.

However, recently, stores offering this type of fruit tea for take-out (such as juice stands) have been increasing in number in places such as train stations and department stores, and the drink has become popular among women in particular.

However, it has been technically extremely difficult to reproduce this way of drinking, that is, fruit tea with the texture of sliced fruit floating in black tea, as a beverage provided industrially, that is, as a packaged black tea beverage (RTD).
There are several reasons for this. One of them is that, as an industrial product, packaged black tea beverages (RTD) are assumed to be stored for a certain period of time, and so are required by law to be heat sterilized. However, when such heat sterilization is carried out, deterioration occurs due to heat and over time, resulting in a product that is completely different from the product served in ordinary homes or stores (juice stands).

To solve these problems, companies that provide industrially packaged RTD black tea beverages have attempted to provide products similar to those served in ordinary households and stores (juice stands) by using secondary ingredients such as flavorings, while still carrying out the legally required heat sterilization process. While this has made it possible to control to a certain extent the changes in quality caused by the heat sterilization process, the products still remain completely different from those served in ordinary households, due to the use of secondary ingredients such as flavorings that would never be used in ordinary households.

Meanwhile, attempts to reproduce fruit tea as an industrial packaged ready-to-drink (RTD) beverage have been made in various forms.
For example, Patent Document 1 discloses an apple-flavored food composition that imparts an apple flavor, which can impart an apple-like sourness and improve a sharp aftertaste, even when the fruit juice content is less than 10 wt %.

Patent Document 2 discloses a packaged black tea beverage containing fruit juice, which contains 10 to 90% by mass of fruit juice, and is characterized in that it contains 10 ppm to 24 ppm of theogallin and has a ratio of theogallin content to the potassium content (theogallin/K) of 0.015 to 0.100.

Patent Document 3 discloses a packaged black tea beverage that contains 0.001-0.005% by mass of caffeine, a sweetener, and fruit juice, and is characterized in that the acidity is in the range of 0.02-0.08%, and the sweetness/dryness index, which is expressed by the sugar content and acidity when the acidity is in the above range, is in the range of 1.50-2.50.

Patent Document 4 discloses a packaged non-alcoholic black tea beverage containing fruit juice, which contains one or more types of fruit juice selected from the group consisting of muscat, peach, orange, bergamot, and apple, and has a Brix value of 0.4 to 5.0, tea-derived polyphenols of 10 to 400 ppm and fruit juice-derived polyphenols of 0.6 to 150 ppm, no sweetener is added, and the caffeine content is 100 ppm or less.

JP 2011-152095 A JP 2011-155892 A JP 2011-155891 A Patent No. 5978466

The present invention aims to provide fruit tea, which is served at juice stands and the like, in the form of a packaged cloudy black tea beverage (RTD). More specifically, the first objective is to provide a packaged cloudy black tea beverage (RTD) that is highly rated compared to conventional packaged black tea beverages (RTD) in terms of the strength of the fruit aroma at the top, the strength of the black tea aroma from the middle to the end, and the pleasant texture.

The second object of the present invention is to provide a packaged cloudy black tea beverage (RTD) that has been highly evaluated for its strong fruit aroma at the top, strong black tea aroma from the middle to the end, and pleasant texture, and that also has excellent aroma and color retention after heated storage.

The present invention proposes a packaged cloudy black tea beverage containing black tea liquid components and fruit components, characterized in that the amount of insoluble dietary fiber is 1.0 to 20.0 mg/100 ml, the organic acid content is 25.0 to 100.0 mg/100 ml, and the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) is 0.01 to 0.59.

The present invention also provides a method for producing a packaged cloudy black tea beverage containing a black tea liquid component and a fruit component, comprising the steps of:
The present invention proposes a method for producing a packaged cloudy black tea beverage, which is characterized by adjusting the amount of insoluble dietary fiber to 1.0 to 20.0 mg/100 ml, adjusting the organic acid content to 25.0 to 100.0 mg/100 ml, and adjusting the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) to 0.1 to 1.0.

The present invention also proposes a method for improving the fruit flavor of a packaged cloudy black tea beverage, which comprises a step of blending fruit components with black tea liquid components, adjusting the amount of insoluble dietary fiber to 1.0-20.0 mg/100 ml, adjusting the organic acid content to 25-100 mg/100 ml, and adjusting the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) to 0.1-1.0.

The present invention can provide a packaged cloudy black tea beverage (RTD) that is highly rated compared to conventional packaged black tea beverages (RTD) in terms of the strength of the fruit aroma at the top, the strength of the black tea aroma from the middle to the end, and the pleasant texture. Therefore, it is possible to provide an unprecedented packaged cloudy black tea beverage (RTD) that, while being a packaged black tea beverage (RTD), has the feel of fruit tea served at juice stands and the like.

The following describes an example of an embodiment of the present invention. However, the technical scope of the present invention is not limited to the following example of the embodiment.

<<Black tea beverage packed in this container>>
The packaged cloudy black tea beverage of the present invention (also referred to as "the packaged black tea beverage") is a packaged cloudy black tea beverage containing black tea liquid components and fruit components, in other words, a packaged cloudy black tea beverage in which a beverage composition containing black tea liquid components and fruit components is filled into a container.

Here, the packaged cloudy black tea beverage refers to a cloudy black tea beverage that has been packaged and subjected to heat sterilization treatment as required by laws and regulations.
The term "cloudy black tea beverage" refers to a black tea beverage having a cloudiness.
In this case, "having turbidity" means that the beverage is cloudy and not transparent, and more specifically, refers to a state in which the content liquid, i.e., the beverage after being filled into a container, has a transmittance (T%) of 90% or less at 660 nm when pure water is used as a reference.
Moreover, the term "black tea beverage" refers to a beverage that contains black tea liquid components.

The packaged black tea beverage of the present invention is an industrial product that can be distributed on the market and has a guaranteed storage period (so-called best-before period). Therefore, the packaged black tea beverage of the present invention is technically and industrially different in nature from beverages that are prepared at home, in restaurants, etc. and consumed immediately (see, for example, "Latest Soft Drinks," edited by the Japan Soft Drinks Association et al., Korin, 2003).
Furthermore, the name of the packaged black tea beverage must be written on the container, label, or other packaging materials required by laws and regulations. The name of the packaged black tea beverage of the present invention is not particularly limited. However, since it contains at least a black tea liquid component and a fruit component, it may be a black tea beverage, a fruit juice beverage, a beverage containing fruit juice, a soft drink, or the like.
Furthermore, the packaged black tea beverage of the present invention is preferably in a form that can be consumed as is without dilution after opening the bottle (so-called single strength).

(Black tea liquid ingredients)
In the present invention, "black tea liquid components" refers to components derived from black tea leaves.
Examples of the "black tea liquid component" include a liquid obtained by extracting black tea leaves (black tea leaf extract), a concentrated liquid obtained by concentrating the black tea leaf extract (black tea leaf concentrate), a dried product obtained by drying the black tea leaf extract (dried black tea leaves), a dried product obtained by drying the black tea leaf concentrate (dried black tea leaves concentrate), etc. If necessary, one or more of these may be used.
Furthermore, in preparing these "black tea liquid components", one or more of various known techniques, such as solid-liquid separation, activated carbon treatment, enzyme treatment, etc., may be appropriately selected and carried out.

As the black tea leaves mentioned above, black tea leaves generally used in black tea beverages, that is, tea leaves obtained by fermenting fresh tea leaves and processing them into tea as necessary, can be used.
The tea season, place of origin, variety, grade, and fermentation conditions of the black tea leaves are not particularly limited. For example, the black tea leaves may be Chinese (var. sinensis), Assam (var. assamica), or a blend of two or more varieties of tea leaves.

Whether or not a packaged black tea beverage contains black tea liquid ingredients can be determined by the product name, ingredients, and other information written on the packaging materials such as the container or label. Such information can be substituted not only by information written on the product, but also by information in books, newspapers, the Internet, etc.
In addition to these, the determination can also be made based on whether various components normally contained in black tea liquid, such as theaflavins, thearubigins, tannins, etc., can be detected by analysis or the like.
Since ordinary black tea liquid contains theaflavin, thearubigin, proanthocyanidin polymer, theanine and caffeine, it is possible to make a more reliable judgment by determining whether or not these components are contained. All of the packaged black tea beverages prepared in the examples described below contained these components.

In the present packaged black tea beverage, the content of black tea liquid components in the solid components excluding the liquid components is preferably 5 to 50% by mass, more preferably 10% by mass or more or 45% by mass or less, and even more preferably 15% by mass or more or 40% by mass or less.

(Fruit components)
In the present invention, the term "fruit components" refers to components derived from fruits.
The "fruit component" may be, for example, a part or the whole of a fruit that has been processed by extraction, squeezing, crushing, or the like (hereinafter, these are also collectively referred to as "fruit extract"). If necessary, one or more of these may be used.
In addition, fruit extracts that have been concentrated or dried (fruit concentrates, dried fruits) may be used in place of or in combination with the fruit extract, and all of these fall under the category of "fruit components" in the present invention.

The fruit extract or fruit concentrate may be in the form of either a liquid or solid, or both may be used in combination.
Fruits derived from fruit extracts and the like can be any one of fresh produce, frozen fresh produce, dried fresh produce, or a combination of these. Particularly preferred are fresh produce and frozen fresh produce, specifically, ingredients obtained by extracting, squeezing or crushing fruits that have not been heat-treated to 40°C or higher, and may be solids such as pieces of fruit pulp or liquids such as fruit juice. However, heating by heat sterilization performed when packaging is not included in the heat treatment.

The fruit species related to the fruit components contained in the present packaged black tea beverage are not particularly limited. For example, the fruit species may include citrus fruits such as oranges, mandarins, grapefruits, lemons, bergamots, and hyuganatsu; fruits of the Rosaceae family such as peaches, apples, white grapes, strawberries, pears, European pears, apricots, plums, cherries, plums, and prunes; papayas, lychees, grapes, mangoes, black currants, kiwis, acerola, bananas, blueberries, melons, and guavas. The fruit species may be one of these or a combination of two or more of these.

The present packaged black tea beverage preferably contains, as the fruit ingredient, an ingredient derived from the fruit of a plant of the Rosaceae family.
Examples of the fruits of the Rosaceae family include plum, peach, strawberry, apple, pear, loquat, quince, etc. One of these fruits may be used alone, or a combination of two or more of these fruits may be used.

The present packaged black tea beverage also preferably contains, as the fruit component, a component derived from unheated fruit. In this case, "unheated fruit" means fruit that has not been heat-treated to 40° C. or higher. However, heating by heat sterilization carried out when packaging the beverage is not included in the heat treatment.
Specifically, the fruit component is preferably a component obtained by extracting, squeezing or crushing fruit (also called "fresh fruit") that has not been heat-treated to 40°C or higher, and may be a solid such as fruit pulp pieces or a liquid such as fruit juice.

Whether or not a packaged black tea beverage contains fruit ingredients can be determined by the product name, ingredients, and other information printed on the container, label, and other packaging materials. Such information can be substituted not only by the information printed on the product, but also by information in books, newspapers, the Internet, etc.
In addition to these, it can also be determined whether various components normally contained in fruits, such as citric acid and organic acids, can be detected by analysis or the like.

In this containerized black tea beverage, from the viewpoint of the balance between the aroma of black tea and the aroma of fruit, the content of the fruit components is preferably less than 10.0% by mass, and even more preferably 7.0% by mass or less, of which 5.0% by mass or less, and even more preferably 3.0% by mass or less.
However, if the content of non-heated fruit-derived components is too low, it becomes difficult to sense the fruit aroma, so the content is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, and even more preferably 1.0% by mass or more.

In the present packaged black tea beverage, from the viewpoint of the balance between the black tea flavor and the fruit flavor, the ratio of the content (mass) of fruit components to the content (mass) of black tea components is preferably 1.0 to 9.5, more preferably 1.2 or more or 5.0 or less, and even more preferably 1.5 or more or 4.0 or less.

(Insoluble dietary fiber)
The present packaged black tea beverage preferably contains insoluble dietary fiber.
"Insoluble dietary fiber" means dietary fiber that does not dissolve in water.

The amount of insoluble dietary fiber in the present packaged black tea beverage is preferably 1.0 to 20.0 mg/100 ml.
If the amount of insoluble dietary fiber in the present packaged black tea beverage is 1.0 mg/100 mL or more, the black tea beverage flows slowly down the throat and has a rich flavor, which is preferable. On the other hand, if the amount is 20.0 mg/100 mL or less, the black tea beverage has a moderate texture, which is preferable.
From this viewpoint, the amount of insoluble dietary fiber in the present packaged black tea beverage is preferably 1.0 mg/100 mL or more, more preferably 3.0 mg/100 mL or more, and even more preferably 5.0 mg/100 mL or more. On the other hand, it is preferably 20.0 mg/100 mL or less, more preferably 15.0 mg/100 mL or less, and even more preferably 10.0 mg/100 mL or less.

In the present packaged black tea beverage, the ratio of the insoluble dietary fiber content (mass) to the black tea component content (mass) is preferably 0.025 to 2.00, more preferably 0.05 or more or 1.50 or less, and even more preferably 0.10 or more or 1.0 or less.

The insoluble dietary fiber in the present packaged black tea beverage is mainly derived from non-heated fruit-derived components that are added.
Therefore, the amount of insoluble dietary fiber can be adjusted to fall within the above range by, for example, adjusting the type and amount of the non-heated fruit-derived component to be added, but is not limited to these methods.

The amount of insoluble dietary fiber can be measured by the modified Prosky method (enzymatic-gravimetric method) (Explanation of the Analysis Manual for the 5th Edition of the Standard Tables of Food Composition in Japan, written by an analyst, edited by the Japan Food Research Center, published by Chuohoki Publishing Co., Ltd., published in 2001, pages 66-72).

(particle)
The packaged black tea beverage of the present invention preferably contains particles.
Examples of the particles include particles made of the above-mentioned insoluble dietary fiber, as well as particles derived from the fruit used for extraction, for example, particles derived from the turbidity caused by creaming down of the extract, but are not limited to these.

The present packaged black tea beverage preferably contains particles having a particle size in the range of 10.0 μm to 200.0 μm in a ratio of 30.0 to 80.0% by volume based on the total particles. By setting the content in this range, not only can the strength of the fruit aftertaste that lingers on the tongue be enhanced, but also a change in the liquid color during warm storage can be suppressed.
From this viewpoint, the ratio of particles having a particle size in the range of 10.0 μm to 200.0 μm is more preferably 40.0% or more or 75.0% or less, and particularly preferably 45.0% or more or 70.0% or less.
Furthermore, it is most preferable that particles in the range of 20.0 to 80.0 μm are contained in a ratio of 55.0 to 85.0% by volume based on the total particles, because this significantly suppresses the change in liquid color while increasing the intensity of the fruit aftertaste.

In this packaged black tea beverage, the proportion of particles with a particle size in the range of 10.0 μm to 200.0 μm can be adjusted by adjusting the type and amount of fruit to be extracted, the extraction conditions, the cooling temperature after extraction, the filtration conditions, the type and amount of non-heated fruit-derived components to be added, etc. When the extraction conditions are strengthened, the cooling temperature is lowered, or the filtration conditions are weakened, the proportion of particles with a particle size in the range of 10.0 μm to 200.0 μm tends to increase.

The particle size can be measured using a laser diffraction particle size distribution analyzer, such as the SHIMADZU SALD-2300 (manufactured by Shimadzu Corporation).

(Malic acid/organic acid)
The present packaged black tea beverage preferably contains an organic acid and malic acid.

In the present packaged black tea beverage, the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) is preferably 0.01 to 0.59.
A ratio of malic acid to organic acid (malic acid/organic acid) of 0.01 or more is preferable because the fruity aroma at the top is strongly felt, whereas a ratio of 0.59 or less is preferable because a moderate black tea aroma at the top is felt.
From this viewpoint, the ratio (malic acid/organic acid) of the present packaged black tea beverage is preferably 0.01 or more, more preferably 0.05 or more, and even more preferably 0.10 or more. On the other hand, it is preferably 0.59 or less, more preferably 0.57 or less, and even more preferably 0.55 or less.

In the present packaged black tea beverage, the origin of the malic acid and organic acid is not particularly limited. For example, those derived from the fruit to be extracted, the non-heated fruit-derived components to be added, and other added components, such as malic acid preparations and organic acid preparations, can be mentioned. Among them, those derived from fruit, such as the fruit to be extracted and the non-heated fruit-derived components to be added, are preferred.
As mentioned above, the fruit species in this case is not particularly limited, and may be, for example, one or more of the above-mentioned fruit species.

In the present invention, the amount of organic acid is the total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid.
The amount of organic acid and the amount of malic acid can be measured by a calibration curve method using high performance liquid chromatography (HPLC) or the like.

(Organic Acid)
The organic acid content in the present packaged black tea beverage is preferably 25.0 to 100.0 mg/100 ml.
An organic acid content of 25.0 mg/100 mL or more is preferable because it provides a strong fruit freshness, whereas an organic acid content of 100.0 mg/100 mL or less is preferable because it provides a strong black tea aroma from the middle to the end.
From this viewpoint, the organic acid content in the present packaged black tea beverage is preferably 25.0 mg/100 mL or more, more preferably 30.0 mg/100 mL or more, and even more preferably 50.0 mg/100 mL or more. On the other hand, it is preferably 100.0 mg/100 mL or less, more preferably 90.0 mg/100 mL or less, and even more preferably 74.0 mg/100 mL or less.

In the present packaged black tea beverage, the ratio of the organic acid content (mass) to the black tea component content (mass) is preferably 0.625 to 10.0, more preferably 1.0 or more or 5.0 or less, and even more preferably 1.5 or more or 4.0 or less.

(Malic acid)
The content of malic acid in the present packaged black tea beverage is preferably 0.25 mg/100 mL to 60.0 mg/100 mL.
A malic acid content of 0.25 mg/100 mL or more is preferable because the sourness of the fruit flavor is more pronounced, whereas a content of 60.0 mg/100 mL or less is preferable because the sourness is suppressed and the black tea flavor is more pronounced.
From this viewpoint, the content of malic acid in the present packaged black tea beverage is preferably 0.25 mg/100 mL or more, more preferably 0.30 mg/100 mL or more, and even more preferably 1.0 mg/100 mL or more. On the other hand, it is preferably 60.0 mg/100 mL or less, more preferably 50.0 mg/100 mL or less, and even more preferably 40.0 mg/100 mL or less.

In the present packaged black tea beverage, the ratio of the malic acid content (mass) to the black tea component content (mass) is preferably 0.005 to 6.0, more preferably 0.01 or more or 4.0 or less, and even more preferably 0.1 or more or 2.0 or less.

Methods for adjusting the amount of organic acid and malic acid include, for example, adjusting the type and amount of fruit used in the extraction, the extraction conditions, the type and amount of non-heated fruit-derived components added, and the like, such as adding a malic acid preparation or an organic acid preparation. However, the methods are not limited to these.

(Black tea polyphenol content)
In the present packaged black tea beverage, the amount of black tea polyphenols is preferably 20.0 to 50.0 mg/100 g.
If the amount of black tea polyphenols is 20.0 mg/100 mL or more, the black tea flavor is felt strongly, which is preferable, whereas if it is 50.0 mg/100 mL or less, the black tea flavor is not too strong as a fruit tea, which is preferable.
From this viewpoint, the amount of black tea polyphenols in the present packaged black tea beverage is preferably 20.0 mg/100 mL or more, more preferably 22.0 mg/100 mL or more, and even more preferably 24.0 mg/100 mL or more. On the other hand, it is preferably 50.0 mg/100 mL or less, more preferably 45.0 mg/100 mL or less, more preferably 40.0 mg/100 mL or less, and even more preferably 35.0 mg/100 mL or less.

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

In the present invention, black tea polyphenols are condensed tannins (also simply referred to as "tannins") excluding the eight types of catechins, namely catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg), and epigallocatechin gallate (EGCg).
The amount of black tea polyphenols is calculated by subtracting the amount of eight catechins measured by the calibration curve method using a high performance liquid chromatography (HPLC) device from the amount of tannins measured by the ferric tartrate method (Reports of Tea Research 71 (1990) 43-74).

(mineral)
In the present packaged black tea beverage, the amount of minerals contained is preferably such that the sodium (Na) content is 5.0 mg/100 mL to 17.0 mg/100 mL, of which 6.0 mg/100 mL or more or 15.0 mg/100 mL or less, and of which 7.0 mg/100 mL or more or 14.0 mg/100 mL or less, is even more preferable.
The potassium (K) content is preferably 3.0 mg/100 mL to 15.0 mg/100 mL, more preferably 4.0 mg/100 mL or more or 12.0 mg/100 mL or less, and even more preferably 5.0 mg/100 mL or more or 10.0 mg/100 mL or less.
The calcium (Ca) content is preferably 0.1 mg/100 mL to 1.0 mg/100 mL, more preferably 0.2 mg/100 mL or more or 0.9 mg/100 mL or less, and even more preferably 0.3 mg/100 mL or more or 0.8 mg/100 mL or less.
The magnesium (Mg) content is preferably 0.1 mg/100 mL to 1.0 mg/100 mL, more preferably 0.2 mg/100 mL or more or 0.9 mg/100 mL or less, and even more preferably 0.3 mg/100 mL or more or 0.8 mg/100 mL or less.

In the present packaged black tea beverage, the above mineral content can be appropriately adjusted by the above-mentioned selection of raw materials, processing of raw materials, the proportion of raw materials used, etc. For example, it can be appropriately adjusted by the selection or combination of black tea liquid components and fruit components, their processing, the proportion of use, etc. However, it is not limited to these methods.
The mineral content in a packaged black tea beverage can be measured by an ICP emission spectrometer.

(Herbal ingredients)
The packaged black tea beverage may contain herbal ingredients.
Here, the term "herb ingredient" may refer to the herb itself or an extract. It may also refer to processed herbs such as dried or cut herbs, extracts obtained by extracting herbs using known methods, or concentrates of such extracts.
Examples of the types of herbs include chamomile, peppermint, spearmint, apricot, lemongrass, cinnamon, rosemary, rose hips, etc. Taking into consideration the compatibility with the fruit components of the present packaged black tea beverage, one or more types of herbs may be used.
Although there is no particular limitation, for example, when the fruit component of a packaged black tea beverage is apple, it goes well with chamomile, and when it is peach, it goes well with apricot or rose hip.
By including the herbal ingredient in the present packaged black tea beverage, it is possible to obtain the effect of enhancing the green and fresh fruity aroma.

To make the packaged black tea beverage contain the above-mentioned herbal ingredients, the above-mentioned herbal ingredients may be added to the extract. However, the method is not limited to these.

(Other ingredients)
In addition to the above-mentioned components, the packaged black tea beverage may contain various components that can be used in packaged black tea beverages, if necessary (see, for example, "Latest Soft Drinks," supervised by the Japan Soft Drinks Industry Association et al., Korin, 2003). For example, it may contain sugars such as sugar and fructose, citric acid and its salts, pH adjusters such as sodium bicarbonate, antioxidants such as vitamin C, sweeteners, flavorings, coloring components, preservatives, seasonings, acidulants, vitamins, amino acids, etc. However, as mentioned above, in view of the recent trend among consumers to avoid additives, it is preferable to contain as few of these components as possible, and it is preferable not to use flavorings, for example.
It is preferable that the present packaged black tea beverage has an alcohol content of less than 1% by mass, that is, is a non-alcoholic beverage.

This packaged black tea beverage does not exclude the use of food additives (flavors) that impart a certain aroma or flavor to food. However, given the recent trend among consumers to avoid additives, it is preferable not to use such food additives (flavors).

<Solid amount: Bx>
The solid content (Bx) of the present packaged black tea beverage is not particularly limited, but if it is 6.0% or less, the sweetness is not too strong and it is preferable in terms of flavor. From this viewpoint, it is preferably 6.0% or less, more preferably 5.5% or less, and even more preferably 5.0% or less.
With regard to the lower limit of the solid content (Bx), if it is 2.0% or more, it is preferable because it provides a sweet taste and a full-fledged fruit juice feel. From this viewpoint, it is preferable that it is 2.0% or more, more preferably 2.5% or more, and even more preferably 3.0% or more.
The solid content (Bx) of a packaged black tea beverage can be measured using a commercially available Bx measuring device.
Examples of the means for adjusting the solid content (Bx) to the above range include, but are not limited to, the type and amount of fruit used in the extraction, the extraction conditions, and the type and amount of non-heated fruit-derived components added.

<pH>
It is preferable for the present packaged black tea beverage to have a pH of 2.8 or more and less than 5.0, since this allows the original flavor of black tea to be felt in the aftertaste.
From this viewpoint, the pH of the present packaged black tea beverage is preferably 2.8 or higher, more preferably 3.0 or higher, and even more preferably 3.5 or higher, while it is preferably less than 5.0, more preferably 4.5 or lower, and even more preferably 4.0 or lower.
Methods for adjusting the pH of the present packaged black tea beverage include, for example, adjusting the type and amount of fruit used in extraction, extraction conditions, the type and amount of non-heated fruit-derived components added, etc., adding, for example, a malic acid preparation or an organic acid preparation, and further adding a pH adjuster, but are not limited to these methods.
The pH of the present packaged black tea beverage can be measured using a commercially available pH measuring device.

<Transmittance (T%)>
It is preferable that the present packaged black tea beverage has a transmittance (T%) of 50.0 to 95.0%, since this provides a good level of turbidity and enhances the texture on the tongue when drunk.
From this viewpoint, the transmittance (T%) of the present packaged black tea beverage is more preferably 55.0% or more, of which 60.0% or more is even more preferable, and of which 65.0% or more is even more preferable. On the other hand, it is more preferably 94.0% or less, of which 93.0% or less is even more preferable, and of which 92.0% or less is even more preferable.

Methods for adjusting the transmittance (T%) of the present packaged black tea beverage include, for example, adjusting the type and amount of fruit used for extraction, the extraction method and conditions, the filtration method and conditions, and the type and amount of non-heated fruit-derived components added. In particular, in the present packaged black tea beverage, the transmittance (T%) is greatly affected by adjusting the amount of insoluble dietary fiber or the particle size distribution of the particles, so it is preferable to adjust these. However, the present invention is not limited to this method.

<Acidity>
The acidity of the present packaged black tea beverage is preferably 0.040% to 0.100%.
An acidity within this range is preferable since it leaves a good, sharp aftertaste.
From this viewpoint, the acidity of the present packaged black tea beverage is preferably 0.040% or more, more preferably 0.051% or more, and even more preferably 0.060% or more. On the other hand, it is preferably 0.100% or less, more preferably 0.090% or less, and even more preferably 0.080% or less.
The acidity of a packaged black tea beverage can be adjusted mainly by the type and content of fruit juice, the type and amount of acidulant added, etc. However, the adjustment is not limited to these methods.

<<Production method for packaged black tea beverage>>
The present method for producing a packaged black tea beverage can include a method for producing a packaged black tea beverage containing black tea liquid components and fruit components, characterized in that the amount of insoluble dietary fiber is adjusted to 1.0 to 20.0 mg/100 ml, the organic acid content is adjusted to 25.0 to 100.0 mg/100 ml, and the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) is adjusted to 0.1 to 1.0.

As described above, the amount of insoluble dietary fiber is preferably 1.0 to 20.0 mg/100 mL, more preferably 3.0 mg/100 mL or more, and even more preferably 5.0 mg/100 mL or more. On the other hand, it is more preferably 18.0 mg/100 mL or less, more preferably 16.0 mg/100 mL or less, even more preferably 14.0 mg/100 mL or less, and especially preferably 12.0 mg/100 mL or less.
As described above, the amount of insoluble dietary fiber can be adjusted by adjusting the type and amount of the non-heated fruit-derived component to be added, but is not limited to these methods.

The organic acid content is preferably 25.0 to 100.0 mg/100 mL, more preferably 30.0 mg/100 mL or more, and more preferably 95.0 mg/100 mL or less, more preferably 90.0 mg/100 mL or less, even more preferably 85.0 mg/100 mL or less, and particularly preferably 80.0 mg/100 mL or less.
As described above, the organic acid content can be adjusted by adjusting the type and amount of fruit used for extraction, the type and amount of non-heated fruit-derived components added, the type and amount of additives, etc. However, the method for adjusting the ratio is not limited to these methods.

The ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) is preferably 0.10 to 0.59, more preferably 0.20 or more, and even more preferably 0.25 or more, and is preferably 0.55 or less, more preferably 0.50 or less, and even more preferably 0.45 or less.
As described above, the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) can be adjusted by, for example, mixing fruit species, particularly mixing non-heated fruit raw materials, because the use of non-heated fruit raw materials contributes to improving the lingering aftertaste derived from the fruit. However, the method of adjusting the ratio is not limited to these methods.

<Preferred embodiment of the production method>
In one preferred embodiment of the method for producing the present packaged black tea beverage, black tea leaves and fruit are combined and extracted together to obtain an extract (this process is referred to as the "extraction process"), non-heated fruit-derived components are added to the obtained extract to obtain a beverage (this process is referred to as the "non-heated fruit-derived component addition process"), and additional components are added as necessary (this process is referred to as the "blending process"), followed by sterilization and container filling (this process is referred to as the "sterilization and container filling process"). In this method for producing the present packaged black tea beverage, the amount or ratio of each of the above components, for example the amount of insoluble dietary fiber, the organic acid content, and the ratio (malic acid/organic acid), can be adjusted by selecting raw materials and adjusting the conditions of each process. However, the present packaged black tea beverage is not limited to this production method.

(material)
As the black tea leaves mentioned above, black tea leaves generally used in black tea beverages, that is, tea leaves obtained by fermenting fresh tea leaves and processing them into tea as necessary, can be used.
The tea season, place of origin, variety, grade, and fermentation conditions of the black tea leaves are not particularly limited. For example, the black tea leaves may be Chinese (var. sinensis), Assam (var. assamica), or a blend of two or more varieties of tea leaves.

Fruit species to be extracted together with black tea leaves include the fruits of plants of the Rosaceae family, such as plum, peach, strawberry, apple, pear, loquat, and quince. One of these may be used, or a combination of two or more of these may be used. Of these, from the standpoint of the strength of the fresh fruit aroma and the strength of the fruit's aftertaste that lingers on the tongue, one or more fruits selected from apple and peach are preferred.

The fruit to be infused together with the black tea leaves is preferably fruit that has not been heat-treated (also called "raw fruit").
Here, "non-heat-treated fruit" means fruit that has not been subjected to a heat treatment that would raise the fruit temperature to 40°C or higher.

The fruit to be extracted together with the black tea leaves may be fresh fruit itself, frozen fresh fruit, or dried fresh fruit, any one of which or a combination of these may be used.

It is particularly preferable that the fruits to be extracted together with the black tea leaves are fresh fruits that have been cut or crushed.
In addition, "cut or crushed fruit" means fruit with the inside exposed. For example, it includes not only the fruit itself, but also fruit obtained by processing such as cutting, crushing, and squeezing fruit with the skin, and fruit obtained by processing such as cutting, crushing, and squeezing fruit without the skin.
The "cut or crushed fruit" is preferably a sliced fruit, specifically, slices or diced apples or peaches.

Regarding the blend ratio of black tea leaves to the above-mentioned fruits, it is preferable to blend 1.0 to 5.0 parts by mass of fruits per 100 parts by mass of black tea leaves, and more preferably, 1.5 parts by mass or more or 4.0 parts by mass or less, and even more preferably, 2.0 parts by mass or more or 3.0 parts by mass or less.

(Extraction process)
It is preferred that the black tea leaves and fruit are combined and infused together.
However, black tea leaves may be added to the fruit extract and black tea may be extracted in the fruit extract.Fruit may also be added to the black tea extract and the fruit may be extracted in the black tea extract.

The black tea leaves (also referred to as "raw tea") and fruit may be extracted, for example, in a conventional manner using an extraction device called a kneader, with 5 to 100 times the amount of raw tea and hot water at 10 to 100°C for about 1 to 40 minutes, stirring once or several times as necessary, at normal pressure. From the viewpoint of suppressing change in liquid color while maintaining an appropriate flavor, it is preferable to carry out the extraction at 10 to 90°C, particularly 20 to 80°C, of which 30 to 70°C, of which 60°C or lower, and of which 50°C or lower.
However, the extraction method and extraction conditions are not particularly limited, and for example, extraction under pressure can also be performed.
Examples of water used for extraction include pure water, hard water, soft water, ion-exchanged water, natural water, and also an ascorbic acid-containing aqueous solution and pH-adjusted water.
An organic acid or an organic acid salt such as sodium ascorbate may be added to the water.

After extraction, solid-liquid separation may be carried out by filtration, centrifugation, or the like to remove the black tea leaves and obtain an extract. For example, a stainless steel filter, flannel cloth, strainer, or any other filtering method currently used to remove extraction residues may be used.
If necessary, centrifugation or diatomaceous earth filtration may be further carried out. By such solid-liquid separation, the transmittance (T%) of the packaged black tea beverage can also be adjusted.

The pH of the resulting extract is adjusted to an acidic range as necessary, preferably to 4.0 to 6.0, more preferably 4.2 or more or 5.5 or less, and even more preferably 4.5 or more or 5.0 or less. By cooling the extract to 18°C or less, more preferably 10°C or less, and even more preferably 5°C or less, cream down can be forcibly generated, and the turbidity can be increased. This reduces the transmittance (T%) of the beverage and improves the mouthfeel of the beverage.

The pH of the resulting extract can be adjusted depending on the type and amount of fruit used for extraction.
The pH of the extract can be adjusted by adding a known pH adjuster such as ascorbic acid (vitamin C).

(Non-heated fruit-derived ingredient addition process)
Examples of non-heated fruit-derived components to be incorporated into the extract include crushed fresh fruits or frozen fruits (pulverized products derived from non-heated fruits), fruit juice obtained by squeezing fresh fruits or frozen fruits (juice derived from non-heated fruits), extracts of fresh fruits or frozen fruits (extracts derived from non-heated fruits), and concentrates of the extracts derived from non-heated fruits or crushed products derived from non-heated fruits (concentrates derived from non-heated fruits).
In this case, it is preferable that the non-heated fruit-derived ingredients are not heated until they are mixed with the black tea extract, and it is preferable to maintain them at a low temperature as described above.
More preferred examples include extracts extracted from vegetables or frozen fruits using a low-temperature solvent, or concentrates obtained by concentrating the extracts while maintaining the low temperature, vegetables or frozen fruits that have been crushed and stored at low temperatures, and fruit juice obtained by squeezing vegetables or frozen fruits and storing the juice at low temperatures.

The above-mentioned fruit juice refers to a liquid component obtained by processing fruits such as squeezing. For example, fruit juice can be obtained by crushing fruits to a suitable size and squeezing the crushed fruit. The fruit juice is not particularly limited, and examples thereof include straight fruit juice that has not been subjected to processing such as concentration or dilution, concentrated fruit juice obtained by removing water from straight fruit juice by a heat concentration method or a freeze concentration method to increase the concentration, and concentrated fruit juice diluted with water or the like (for example, concentrated reconstituted fruit juice that has been diluted to a concentration equivalent to that of straight fruit juice in theory).
Furthermore, the fruit juice obtained by squeezing the above-mentioned fruits with the skin on may be added to the black tea extract.

The fruit species of the non-heated fruit-derived ingredient to be blended is not particularly limited.For example, the fruit species may include citrus fruits such as orange, mandarin orange, grapefruit, lemon, bergamot, and hyuganatsu, fruits of the Rosaceae family such as peach, apple, white grape, strawberry, pear, European pear, apricot, plum, cherry, plum, and prune, papaya, lychee, grape, mango, black currant, kiwi, acerola, banana, blueberry, melon, and guava.It may be one of these or a combination of two or more of these.
Among them, the fruits of the Rosaceae family, such as plum, peach, strawberry, apple, pear, loquat, quince, etc., may be mentioned. One of these fruits or a combination of two or more of these fruits may be used. Among them, one or more fruits selected from apple and peach are preferred.

As mentioned above, the amount of non-heated fruit-derived ingredients is preferably less than 10% by mass of the total beverage, more preferably 7.0% by mass or less, even more preferably 5.0% by mass or less, and even more preferably 3.0% by mass or less. On the other hand, it is preferably 0.5% by mass or more, even more preferably 0.8% by mass or more, and even more preferably 1.0% by mass or more.

(Mixing process)
If necessary, additives such as malic acid preparations, organic acid preparations, and citric acid preparations, sweeteners, acidulants, tartaric acid, and other compounds, such as water (pure water, hard water, soft water, ion-exchanged water, natural water, and the like), ascorbic acid, sodium ascorbate, sodium bicarbonate, sugars, dextrin, flavorings, emulsifiers, stabilizers, and other flavor-providing materials, or a combination of two or more of these, may be added to the extract obtained in the extraction step, mainly to adjust the pH, concentration, and taste.

(Sterilization to container filling process)
The extract prepared as above is preferably sterilized and packed in a container by a conventional method. Examples of the container include a metal can, a paper pack, a plastic bottle, etc. In this case, for example, when a plastic container is used, the oxygen transmission rate (cc/Day/500 mL bottle) of the container at 25° C. and a humidity of 55% RH is preferably 0.01 to 0.10, more preferably 0.015 or more or 0.08 or less, and even more preferably 0.02 or more or 0.06 or less.

Regarding the sterilization method and the filling method, specifically, for example, in the case of a canned beverage, the beverage may be heat sterilized after filling the container, for example, retort sterilization, for example, heat sterilization at 121° C. for 7 minutes under appropriate pressure (1.2 kg/cm ² , etc.). In the case of a PET bottled beverage, UHT sterilization, for example, holding at 120 to 150° C. for 1 to several tens of seconds, may be performed before filling the container.

<Method for improving the fruity feel of packaged black tea beverages>
In a packaged black tea beverage containing a black tea liquid component and a fruit component, if the packaged black tea beverage is produced by including a step of blending the fruit component with the black tea liquid component, adjusting the amount of insoluble dietary fiber to 1.0 to 20.0 mg/100 ml, adjusting the organic acid content to 25.0 to 100.0 mg/100 ml, and adjusting the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) to 0.1 to 1.0, the fruitiness can be particularly improved.
Here, the fruitiness refers to the strength of the flavor of fruit components.

<Explanation of terms>
In this specification, when expressed as "X to Y" (X and Y are arbitrary numbers), unless otherwise specified, it includes the meaning of "X or more and Y or less", as well as "preferably larger than X" or "preferably smaller than Y".
Furthermore, when it is expressed as "X or more" (X is any number) or "Y or less" (Y is any number), it also includes the intention that "it is preferably greater than X" or "it is preferably less than Y".

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

[Measurement of various physical properties]
The physical properties of the packaged green tea beverages (samples) prepared in the Examples and Comparative Examples were measured as follows.

(Insoluble dietary fiber content)
The content of insoluble dietary fiber was measured by a modified Prosky method (enzymatic-gravimetric method).

(Black tea polyphenol content)
The black tea polyphenols content (mg/100 mL) was calculated by subtracting the total content (mg/100 mL) of eight catechins (catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate) calculated using a high performance liquid chromatography (HPLC) device from the tannin content (mg/100 mL) obtained by the ferric tartrate method (Reports of Tea Industry Research 71 (1990) 43-74).

(Amount of organic acid)
The contents of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid were measured based on HPLC using an LC-10ADvp (Shimadzu Corporation), and the total content of citric acid, malic acid, succinic acid, lactic acid, formic acid and acetic acid was defined as the amount of organic acid.

=Sample Preparation Method=
An appropriate amount of sample was measured, suspended in distilled water, filtered, and then subjected to analysis.
=HPLC measurement conditions=
Detector: UV-visible spectrophotometer SPD-20AV (Shimadzu Corporation)
Column: Shodex RSpak KC-811 x 2, φ8 mm x 300 mm (Showa Denko K.K.)
Column temperature: 40°C
Mobile phase: 3 mmol/L perchloric acid Reaction solution: containing 0.2 mmol/L bromthymol blue
15 mmol/L disodium hydrogen phosphate solution Flow rate: mobile phase 0.5 ml/min, reaction solution 0.5 ml/min
Measurement wavelength: 445 nm

(pH)
The pH meter was calibrated using a pH standard solution, and the packaged black tea beverages (samples) obtained in the Examples and Comparative Examples were placed in a beaker, the glass electrode of the pH meter was inserted into the sample, and a measurement was taken (the value displayed by the instrument was recorded).

(Solid content)
The temperature of the measuring device was adjusted to a predetermined temperature, the measuring device (refractometer) was calibrated, and the packaged black tea beverages (samples) obtained in the examples and comparative examples were thinly applied onto the prism of the measuring device, and the soluble solids content (Bx) was measured.

(Measurement of transmittance (T%))
The total light transmittance and haze value of the light transmitting/scattering part of the container were measured using a Haze Meter HM-150 (manufactured by Murakami Color Research Laboratory Co., Ltd.) with CIE standard light source D65 as the transmittance (T%). The transmittance at a wavelength of 660 nm was measured using an UV-1800 ultraviolet-visible spectrophotometer (manufactured by Shimadzu Corporation).

(Particle size)
The total particle size and particle size distribution of particles contained in the packaged black tea beverages (samples) obtained in the Examples and Comparative Examples were measured (volume basis) using a laser diffraction particle size distribution analyzer (SHIMADZU SALD-2300, manufactured by Shimadzu Corporation, WingSALDII, Version 3.1.1). From the total particle size and particle size distribution, the proportion of particles with particle sizes in the range of 10.0 μm to 200.0 μm (proportion of particles with diameters of 10 to 200 μm) was calculated.
In the present invention, the values measured at a refractive index of 1.65-0.02i are used.

Example 1
3.5 g of apple slices (diced, approx. 5 mm on a side) were added to 20 g of black tea (tea leaves: Uva and Darjeeling in a 4:1 ratio), and 1050 mL (30 times) of pure water was added and extracted for 5 minutes at 80° C. During this process, the extract was extracted while stirring for 15 seconds every minute to obtain an extract.
The obtained extract was cooled to 20°C, and then finely filtered using a centrifuge (Westfalia SA1 continuous centrifuge) at a flow rate of 480 L/hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of ^1,000 m2. To the extract obtained by filtration, 140 g of concentrated cloudy apple juice (converted to straight juice), 8 g of apple puree, and 3 g of vitamin C ("VC") were added, as well as sugar and citric acid to adjust the pH to 3.79, and the mixture was diluted with pure water to 7,000 g.
The black tea beverage thus prepared was sterilized in a UHT sterilizer at 136° C. for 30 seconds, then filled into a PET bottle and cooled to obtain a bottled beverage (sample).

Example 2
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple puree was changed to 43 g.

Example 3
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple puree was changed to 70 g.

Example 4
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple puree was changed to 128 g.

Example 5
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of apple puree was changed to 170 g.

Example 6
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that no cloudy apple juice was added and 10 g of clear apple juice was added.

Example 7
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 60 g.

Example 8
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 180 g and apple puree was not added.

<Example 9>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 236 g.

Example 10
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 88 g and citric acid was added to adjust the pH to 4.00.

Example 11
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 245 g and citric acid was added to adjust the pH to 3.90.

Example 12
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 350 g and citric acid was added to adjust the pH to 3.70.

Example 13
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that no cloudy apple juice was added, 7 g of clear apple juice was added, and citric acid was added to adjust the pH to 4.00.

<Example 14>
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the amount of cloudy apple juice was changed to 590 g, the amount of apple puree was changed to 170 g, and citric acid was added to adjust the pH to 3.75.

Example 15
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of black tea leaves was changed to 16 g.

<Example 16>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the concentrated apple juice was changed to concentrated white peach juice and the apple puree was changed to white peach puree.

<Example 17>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of black tea leaves was changed to 38 g.

<Example 18>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of black tea leaves was changed to 40 g.

<Example 19>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of black tea leaves was changed to 15 g.

<Example 20>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that microfiltration was performed using a centrifuge at a flow rate of 420 L/hr and a rotation speed of 11,000 rpm.

<Example 21>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that microfiltration was carried out using a centrifuge at a flow rate of 480 L/hr and a rotation speed of 8,000 rpm.

<Example 22>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that microfiltration was performed using a centrifuge at a flow rate of 400 L/hr and a rotation speed of 12,000 rpm.

<Example 23>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that microfiltration was performed using a centrifuge at a flow rate of 500 L/hr and a rotation speed of 6,000 rpm.

<Comparative Example 1>
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that the apple puree was not added.

<Comparative Example 2>
A packaged beverage (sample) was obtained in the same manner as in Example 1, except that 210 g of apple puree was added.

<Comparative Example 3>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that no cloudy apple juice was added.

<Comparative Example 4>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 252 g.

<Comparative Example 5>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 70 g and citric acid was added to adjust the pH to 4.10.

<Comparative Example 6>
A packaged beverage (sample) was obtained in the same manner as in Example 3, except that the amount of cloudy apple juice was changed to 385 g and citric acid was added to adjust the pH to 3.65.

(Sensory Evaluation 1)
For the packaged black tea beverages (samples) obtained in Examples 1 to 14 and Comparative Examples 1 to 6, five examiners (panelers) gave scores on a four-point scale from 1 to 4 based on the following criteria for three items: strength of top fruit flavor, strength of black tea flavor from the middle to the end, and strength of texture. Note that the top flavor of this packaged black tea beverage refers to the flavor felt the moment it is put in the mouth, and the middle to end refers to the flavor felt from the flavor felt in the mouth and on the tongue until after swallowing.

In this case, a sample equivalent to a conventional packaged black tea beverage was used as the negative control (criterion 1), while a sample equivalent to fruit tea served at juice stands was used as the positive control (criterion 5) and each judge (paneler) evaluated it.Furthermore, after a consensus among the five judges (panelers), it was decided that the most common evaluation would be adopted.
The negative and positive controls were prepared as follows.

[Negative control (conventional method)]
1050 mL (30 times) of pure water was added to 35 g of black tea (tea leaf type: Uva), and the mixture was extracted for 5 minutes at 80° C. During extraction, the mixture was stirred for 15 seconds every minute to obtain an extract.
The obtained extract was finely filtered using centrifugation, and 1.0 g of concentrated clear orange juice (straight equivalent), 3 g of vitamin C ("VC"), 4 g of citric acid, and 50 g of granulated sugar were added to the filtered extract, sodium bicarbonate was added to adjust the pH to 3.8, and the mixture was diluted with pure water to 7,000 g.
The black tea beverage thus prepared was sterilized by heating up to a temperature of 95° C., then filled into a PET bottle and cooled to obtain a bottled black tea beverage (sample).

[Positive control]
125 mL (50 times) of pure water was added to 2.5 g of black tea (tea leaf type: Uva), and the mixture was extracted for 2.5 minutes at 95° C. During extraction, the container was left to stand without stirring and covered to obtain an extract.
The obtained extract was rapidly cooled to 5°C, and then 10 g of sugar and 30 mL of hand-squeezed apple juice were added, and the mixture was diluted with cold water to 250 g. Note that for Example 16, hand-squeezed white peach juice was added to the positive control, and concentrated white peach juice was added to the negative control.

=Strong fruit flavor at the top=
4: Feels similar to the positive control. Very good.
3: Weaker than the positive control, but stronger than the negative control. Good.
2: The taste is about the same as the negative control, or the sourness is noticeable and not very good.
1: Weaker than the negative control, or too sour, not good.

=Strong black tea aroma from middle to top=
4: Feels similar to the positive control. Very good.
3: Weaker than the positive control, but stronger than the negative control. Good.
2: The taste is about the same as the negative control, or the astringency is noticeable and not very good.
1: Weaker than the negative control or more astringent, not good.

=Strength of texture=
4: Feels similar to the positive control. Very good.
3: Weaker than the positive control, but stronger than the negative control. Good.
2: Sensitivity is about the same as the negative control, or a rough texture remains on the tongue, not very good.
1: Weaker than the negative control, or leaves a strong roughness on the tongue, not good.

= Overall rating =
⊚: The total score is 12 points, making this a very good black tea beverage.
Good: A good black tea beverage with a total score of 9 to 11 points and no ratings below "2".
△: The total score is 6 to 8 points, or even if the total score is 6 or more, there is a rating of "2", which is not very good.
×: The total score is 5 points or less, or there is a rating of "1", which is not good.

(Sensory Evaluation 2)
The packaged black tea beverages (samples) obtained in Examples 1 and 15 to 23 were stored in a dark room at 37°C for one month, and the samples after storage were evaluated to verify the retention of flavor and color after heated storage. Five examiners (panelers) scored the two items of black tea astringency and turbidity on a three-level scale from 1 to 3 according to the following criteria.
As controls, samples of the packaged black tea beverages (samples) obtained in Examples 1 and 15 to 23 were stored in a dark room at 5°C and refrigerated.

= Retention of black tea aroma (after heated storage) =
3: The black tea flavor was as strong as the control, and was good.
2: The black tea flavor is slightly weaker than the control or is slightly astringent, but within the acceptable range.
1: The black tea flavor was much weaker than the control, not good.

= Liquid color (after warm storage) =
3: The liquid color is similar to that of the control, and is good.
2: The liquid color has changed slightly compared to the control, but is within the acceptable range.
1: The color of the liquid has clearly changed compared to the control, which is not good.

= Overall rating =
⊚: The total score was 6 points, and the black tea beverage was very good even after heating.
○: The total score was 5 points, and the black tea beverage was good even after heating.
Δ: The total score is 4 points or less, and the flavor and properties after heating are not good.

(Discussion)
From the above examples and the results of various tests conducted so far by the present invention, it has been found that in a packaged cloudy black tea beverage containing black tea liquid components and fruit components, if the amount of insoluble dietary fiber is 1.0 to 20.0 mg/100 ml, the organic acid content is 25.0 to 100.0 mg/100 ml, and the ratio of malic acid to organic acid (malic acid/organic acid) is 0.01 to 0.59, the strength of the fruit aroma at the top, the strength of the black tea aroma from the middle to the end, and the pleasant texture can be rated highly compared to conventional packaged black tea beverages (RTD).

Furthermore, it was found that if the black tea polyphenol content is 20.0-50.0 mg/100 ml and the proportion of particles of 10-200 μm is 30.0-90.0%, the tea can be rated highly in terms of flavor retention and color retention after heated storage, compared to conventional packaged black tea beverages (RTD).

Claims (8)

A packaged cloudy black tea beverage containing a black tea liquid component and a fruit component,
The fruit component is at least one of an apple-derived component and a white peach-derived component,
The amount of insoluble dietary fiber is 1.0 to 20.0 mg/100 ml;
The organic acid content is 25.0 to 100.0 mg/100 ml, and
A packaged cloudy black tea beverage, characterized in that the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) is 0.01 to 0.59. 2. The packaged cloudy black tea beverage according to claim 1 , wherein the fruit components are derived from unheated fruit. 3. The packaged cloudy black tea beverage according to claim 1 or 2 , characterized in that the amount of black tea polyphenols is 20.0 to 50.0 mg/100 ml. 4. The packaged cloudy black tea beverage according to claim 1 , wherein particles having a particle size in the range of 10.0 μm to 200.0 μm are contained in an amount of 30.0 to 80.0% by volume based on the total particles. 5. The packaged cloudy black tea beverage according to claim 1 , further comprising a herbal ingredient. 6. The packaged cloudy black tea beverage according to claim 1 , wherein the malic acid content is 0.25 to 60.0 mg/100 ml. A method for producing a packaged cloudy black tea beverage containing a black tea liquid component and a fruit component, comprising:
The fruit component is at least one of an apple-derived component and a white peach-derived component,
The amount of insoluble dietary fiber is adjusted to 1.0 to 20.0 mg/100 ml.
The organic acid content is adjusted to 25.0 to 100.0 mg/100 ml, and
A method for producing a packaged cloudy black tea beverage, comprising adjusting the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) to 0.1 to 0.59. The process comprises the step of blending a fruit component with a black tea liquid component,
The fruit component is at least one of an apple-derived component and a white peach-derived component,
The amount of insoluble dietary fiber is adjusted to 1.0 to 20.0 mg/100 ml.
The organic acid content is adjusted to 25.0 to 100.0 mg/100 ml, and
A method for enhancing the fruit flavor of a packaged cloudy black tea beverage, comprising adjusting the ratio of the amount of malic acid to the amount of organic acid (malic acid/organic acid) to 0.1 to 0.59.