JP2014212760A - Packed green tea drink and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed green tea drink in which when freezing is performed to be drunk, and even when especially time is passed after cap-opening and frozen extract halfly thaws or totally thaws, texture is maintained, balance of sweetness and astringency is favorable, and roast flavor can be felt.SOLUTION: A packed green tea drink is that in the green tea drink, a particle size (D90) of 90 integrated mass% in a tea extract is adjusted to 2-50 μm, a fraction of fructose to the total value of an acid taste degree and gallate-type catechins (fructose/acid taste degree+gallate-type catechins) is adjusted to 0.01-0.08, and a fraction of dietary fiber to the total value of reduction sugar and nonreduction sugar (dietary fiber/reduction sugar+nonreduction sugar) is adjusted to 0.1-200.

Description

When the present invention is frozen and drunk, especially when the frozen extract is half-thawed or fully thawed after the opening, the texture is maintained and the balance between sweetness and astringency is good. The present invention relates to a packaged green tea beverage that can feel incense and a method for producing the same.

As green tea beverages are generally drunk widely, the drinking scenes of green tea beverages are diversified and are being drunk in various scenes and temperature states. For example, during the hot summer season, consumers are increasingly buying and drinking frozen green tea beverages.

When a green tea drink is frozen and drunk, the green tea drink becomes warm and gradually dissolves over time. Container-packed green tea beverages (frozen drinking container-packed green tea beverages) that are frozen for use have a technical problem related to containers, such as container bursting due to the expansion of the liquid content, unlike refrigerated container-packed beverages. In addition, a prescription design that makes the internal solution difficult to swell has existed as a new technical problem.

In addition, the frozen beverage-packed green tea beverage has a different drinking scene from the refrigerated container-packed green tea beverage. For example, if it is a refrigerated green tea beverage, it is not impossible to drink it at a stretch, but since a frozen green tea beverage is frozen, it cannot be physically swallowed at a stretch. In addition, frozen tea-packed green tea drinks thaw as they gradually warm up over time, but frozen tea extract tends to dissolve from high-concentration parts, so tea extraction depends on the timing of drinking. Another problem was that the concentration of the liquid and the balance between taste and aroma were likely to change gradually. Frozen drinking container-packed green tea beverages are expected to be drunk even as normal green tea beverages, so you can enjoy the same level of concentration, taste and fragrance balance not only when frozen but also when drinking without freezing Although it was necessary to design a packaged green tea beverage, the technical hurdles were extremely high.

In addition, the trend of drinking in recent consumers is also changing.For example, an unprecedented drinking scene in which you can drink a small amount of green tea beverage in small amounts over a long period of time during work, study, etc. Increasing (so-called “little drink”). In such a drinking scene, the frozen green tea beverage in a container gradually dissolves over time, but the frozen tea extract tends to dissolve from a high-concentration part. The balance of taste and aroma, including concentration, gradually changes over time. Even in new drinking scenes that were not anticipated so far, a new technical issue has arisen, namely the development of green tea beverages that do not significantly change the way taste and aroma are perceived.

Various attempts have been made so far to solve technical problems peculiar to green tea beverages. For example, Patent Document 1 discloses that the saccharide concentration obtained by combining the monosaccharide concentration and the disaccharide concentration is 100 ppm to 300 ppm, and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharide / monosaccharide) is 10. By providing a container-packed green tea beverage of ~ 28, a green tea beverage is disclosed which has a strong incense (bright fragrance), has a light aftertaste and has a refreshing aftertaste, and can be drunk deliciously even in a cold state ing.

Moreover, in patent document 2, the density | concentration of the saccharide | sugar which combined the monosaccharide and the disaccharide is 150 ppm-500 ppm, and the ratio (disaccharide / monosaccharide) of the density | concentration of the disaccharide with respect to the concentration of a monosaccharide is 2.0- 8.0, the ratio of the concentration of electron-localized catechin to the concentration of the saccharide (electron-localized catechin / saccharide) is 1.8 to 4.0, and the content ratio of furfural to geraniol (furfural / geraniol) is By providing a green tea beverage packaged in a range of 0.5 to 3.0, the scent spreads in the mouth and the lingering sound remains, and the taste is rich and dense, and even in the cold state A new packaged green tea beverage is disclosed.

However, Patent Documents 1 and 2 are not researched and developed by paying attention to the balance between the sense of concentration and the taste and fragrance that change depending on the degree of dissolution. The technical problem of developing the technology has not been recognized, and there have been few specific proposals for a method for solving the technical problem.

Japanese Patent No. 4843118 Japanese Patent No. 4843119

An object of the present invention is to provide a packaged green tea beverage that can be enjoyed in the same level of concentration, balance of taste and aroma not only when frozen but also when drinking without freezing, and a method for producing the same.

As a result of intensive studies, the inventors of the present invention have adjusted the particle size (D90) of 90 cumulative mass% in the tea extract to 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins ( Fructose / acidity + gallate catechins) is adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) By adjusting to 0.1-200, it discovered that said technical problem could be solved and came to complete this invention.

That is, the present invention
(1) The 90 cumulative mass% particle size (D90) in the tea extract is 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + gallate catechins) ) Is 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to 200. Containerized green tea drink,
(2) The container-packed green tea beverage according to (1) above, wherein the saccharide concentration obtained by combining the monosaccharide concentration and the disaccharide concentration is 87 ppm to 380 ppm,
(3) The disaccharide concentration weight ratio (disaccharide / monosaccharide + disaccharide) in the saccharide concentration obtained by combining the monosaccharide concentration and the disaccharide concentration is 0.69 to 0.92. The container-packed green tea drink according to (1) or (2) above,
(4) The packaged green tea beverage according to any one of (1) to (3) above, wherein the total acidity is 600 ppm to 840 ppm,
(5) The packaged green tea beverage according to any one of (1) to (4) above, wherein the concentration of electron-localized catechin is 250 ppm to 550 ppm,
(6) The packaged green tea beverage according to any one of (1) to (5) above, wherein the caffeine concentration is less than 200 ppm,
(7) The container-packed green tea beverage according to any one of (1) to (6) above, which contains particles having an average particle size of 1 μm or more,
(8) The packaged green tea beverage according to any one of (1) to (7) above, wherein the transparency is 2 degrees to 12 degrees,
(9) Ratio of the step of adjusting the 90 cumulative mass% particle size (D90) in the tea extract to 2-50 μm and the total value of fructose, acidity and gallate catechins (fructose / acidity + gallate Type catechins) adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to A method of producing a containerized green tea beverage, comprising a step of adjusting to 200,
(10) A green tea beverage characterized in that a 90 cumulative mass% particle size (D90) in a tea extract is adjusted to 2 μm to 50 μm and a sugar acidity ratio is adjusted to 0.12 to 0.43. Taste improvement method,
(11) The particle size (D90) of 90 cumulative mass% in the tea extract is adjusted to 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate type catechins (fructose / acidity + gallate type catechin) ) Is adjusted to 0.01-0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is adjusted to 0.1-200. A method for maintaining the quality of a green tea beverage in a container,
About.

According to the present invention, the frozen green tea beverage can keep being well-balanced with a sense of concentration and taste and fragrance that tend to change as it gradually dissolves over time, and can be suitably drunk in any state A packaged green tea beverage is obtained.

The green tea beverage of the present invention has a 90 cumulative mass% particle size (D90) in the tea extract of 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + Gallate type catechins) is 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to 200. It is characterized by being.

( Green tea drink )
The container-packed green tea beverage of the present invention is a beverage obtained by filling a container with a liquid mainly composed of an extract obtained by extracting green tea. For example, the container-packed green tea beverage consists only of an extract obtained by extracting green tea. Disperse a liquid, a liquid obtained by diluting the liquid extract, a liquid obtained by mixing liquid extracts, a liquid obtained by adding an additive to any one of the liquids, or a liquid obtained by drying any liquid. The liquid which becomes.

The “main component” includes the meaning of allowing other components to be contained within a range that does not interfere with the function of the main component. At this time, although the content ratio of the main component is not specified, the extract or extract obtained by extracting green tea has a solid content concentration of 50% by mass or more, particularly 70% by mass or more in the beverage. Among these, it is particularly preferable to occupy 80% by mass or more (including 100%).

( Tea leaf ingredients )
The raw tea leaves of the green tea beverage in the present invention do not particularly limit the type of green tea. For example, steamed tea, sencha, gyokuro, matcha, bancha, ball green tea, kettle roasted tea, Chinese green tea, and the like are broadly included, and those in which two or more of these are blended are also included. Moreover, you may add grains, such as brown rice, and flavors, such as jasmine.

( 90 cumulative mass% particle size (D90) )
The particle size (D90) of 90 cumulative mass% of the green tea beverage in the present invention is preferably 2 μm to 50 μm, more preferably 2 μm to 45 μm, still more preferably 3 μm to 40 μm, and 3 μm to 30 μm. Most preferably. If the particle size (D90) of 90 cumulative mass% of green tea beverage is less than 2 μm, it is slightly refreshing with a smooth touch in the half-thawed state, but the taste becomes too light in the full-thawed state, and it is also tasty It becomes difficult to feel astringency. When the particle size (D90) of 90 cumulative mass% of green tea drink exceeds 50 μm, you can feel a sense of density by touching the tongue in the fully thawed state, but in the half-thawed state, you feel a lot of coarse particles and feel rough and strong. It also makes it difficult to feel sweetness.
In order to adjust the 90 cumulative mass% particle diameter (D90) in the green tea beverage to the above range, it can be adjusted by subjecting the raw material to drying (fired) processing or filtering the extract. Examples of the filtration include ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membrane, and filter cake filtration using a porous medium. Among these, from the viewpoint of productivity and particle diameter adjustment, it is preferable to adjust by filtration using a filter medium containing a large amount of silica or a porous medium such as diatomaceous earth or both.
In addition, the particle diameter (D90) of 90 cumulative mass% of a green tea drink can be measured, for example with a commercially available laser diffraction type particle size distribution measuring apparatus.

( Sugar acidity ratio )
In the present invention, the “sugar sourness ratio” is expressed as the fructose concentration (ppm) with respect to the sourness.
・ Sugar acidity ratio = fructose concentration (ppm) / acidity (ppm)
The “acidity” is a value obtained by adding the concentration (ppm) of gallate catechins, which are astringent components, to the acidity (ppm) obtained by converting the vitamin C concentration (ppm) into citric acid. Is required.
・ Acidity (ppm) = vitamin C content (ppm) × 0.365 + gallate catechin content (ppm)

The sugar acidity ratio of the green tea beverage in the present invention is preferably 0.01 to 0.1, and more preferably 0.011 to 0.096. If the sugar acidity ratio of green tea drink is adjusted to the above range, combined with other adjustment factors such as 90 cumulative mass% particle size (D90), the frozen green tea drink is half-thawed and fully thawed In any case, it is possible to keep a good balance between the feeling of concentration and the taste and fragrance.

In order to adjust the sugar acidity ratio in the green tea beverage to the above range, in addition to the above-mentioned raw tea processing method and extraction liquid filtration method, etc., the type of raw tea, tea season, selection of production area and extraction conditions It can be carried out by adjusting the amount of vitamin C added.
Moreover, although the acidity of the green tea drink in this invention is not specifically limited, It is preferable that it is 600 ppm-840 ppm.

In order to adjust the fructose concentration to the above range, it is possible to adjust the drying (fire) processing and extraction of tea leaves as appropriate. For example, when the dry (fired) processing of tea leaves is strengthened, fructose is decomposed and reduced, and when extracted at a high temperature for a long time, fructose is decomposed and reduced. However, the fructose concentration can be adjusted according to the dry (fired) conditions of the tea leaves and the extraction conditions.
At this time, it is also possible to adjust by adding fructose, but since there is a possibility that the original flavor balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining the tea extract without adding fructose, It is preferable to adjust by mixing tea extracts or adding tea extract.

In the present invention, the gallate catechins is a generic term for epicatechin gallate (ECg), epigallocatechin gallate (EGCg), catechin gallate (Cg), and gallocatechin gallate (GCg). Regarding the amount of gallate-type catechins, for example, the amount of gallate-type catechins can be increased by increasing the blending ratio of raw tea leaves that are late in the tea season (for example, “Regarding Variation of Tea Leaf Chemical Components by Environment (Part 2)”, "Agriculturalization", Vol. 27), and the amount of gallate catechins can be adjusted by adjusting the extraction conditions for obtaining tea extracts and the mixing ratio of the obtained multiple types of extracts. .
At this time, it is also possible to add gallate type catechins or tea extract or tea concentrate containing the gallate type catechins separately, but there is a possibility that the original flavor balance of the green tea beverage may be lost. It is preferable to adjust the conditions for obtaining the tea extract without adding a kind, or by mixing the tea extracts or adding the tea extract.

In addition, about vitamin C, it can also adjust in consideration of the amount of vitamin C added to a green tea drink other than adjusting the amount of vitamin C in raw material tea leaves.

( Fructose )
Fructose is a carbohydrate represented by the general formula C ₆ H ₁₂ O ₆ and is a kind of monosaccharide also called fructose. The concentration of fructose in the green tea beverage of the present invention is preferably 0.6 to 43 ppm, more preferably 4 to 35 ppm, and most preferably 4.013 to 34.008 ppm.

( Dietary fiber )
Dietary fiber is a general term for indigestible components contained in food that are not digested by human digestive enzymes.
The amount of dietary fiber of the green tea beverage in the present invention is the amount of dietary fiber (enzyme-weight method) obtained by the enzyme-weight method for detecting insoluble dietary fiber derived from natural products and water-soluble dietary fiber, and from artificial products and difficulties. It means the total value with the amount of dietary fiber (enzyme-HPLC method) obtained by the enzyme-HPLC method for detecting water-soluble dietary fiber such as digestible dextrin. More specifically, dietary fiber (total) (g / 100 g) is obtained by totaling dietary fiber (enzyme-weight method) (g / 100 g) and dietary fiber (enzyme-HPLC method) (g / 100 g). The amount of dietary fiber in the present invention is calculated by obtaining and converting the obtained value to ppm.
The dietary fiber content (total) of the green tea beverage in the present invention is preferably 1 to 50000 ppm, more preferably 3 to 48000 ppm, further preferably 5 to 47000 ppm, and 10 to 46000 ppm. Even more preferred is 20 to 45200 ppm.

( Reducing sugar / Non-reducing sugar )
A reducing sugar is a sugar that exhibits reducing properties and forms an aldehyde group and a ketone group in a basic solution. The reducing sugar referred to in the present invention is glucose (glucose), fructose (fructose), cellobiose, maltose ( Maltose).
The non-reducing sugar is a sugar that does not exhibit reducibility, and the non-reducing sugar in the present invention indicates sucrose, stachyose, or raffinose.
The content of the reducing sugar amount and the non-reducing sugar amount in the green tea beverage of the present invention is preferably 30 to 500 ppm, more preferably 50 to 400 ppm, still more preferably 70 to 380 ppm, 105 ˜343 ppm is most preferred.

( Dietary fiber (total) / (reducing sugar + non-reducing sugar) )
(Dietary fiber / (reducing sugar + non-reducing sugar)) of the green tea beverage in the present invention is preferably 0.1 to 200, more preferably 0.12 to 197, and 0.13 to 195. More preferably, it is 0.14-191.
The dietary fiber in (dietary fiber / (reducing sugar + non-reducing sugar)) is the total amount of dietary fiber (enzyme-weight method) and dietary fiber (enzyme-HPLC method). ) Calculate based on the value.
When the dietary fiber / (reducing sugar + non-reducing sugar) of the green tea beverage in the present invention is adjusted to the above range, it is frozen in combination with other adjusting elements such as 90 cumulative mass% particle diameter (D90). Regardless of whether the green tea beverage is half-thawed or fully thawed, it is possible to keep a good balance between the feeling of concentration and the taste and aroma.

( Monosaccharide )
A monosaccharide is a carbohydrate represented by the general formula C ₆ (H ₂ O) ₆ and does not become a simpler sugar by hydrolysis, and the monosaccharide as referred to in the present invention is glucose (glucose) or fructose. (Fructose).
The concentration of monosaccharides in the green tea beverage of the present invention is preferably 7 to 120 ppm, more preferably 11 to 100 ppm, further preferably 15 to 80 ppm, and most preferably 18 to 70 ppm. If the concentration of monosaccharides in a container-packed green tea beverage is less than 7 ppm, it is not preferable in that the thickness of the green tea beverage is insufficient, and if it exceeds 120 ppm, it is not preferable in that the savory fragrance becomes weak.

( Disaccharide )
A disaccharide is a carbohydrate represented by the general formula C ₁₂ (H ₂ O) ₁₁ and produces a monosaccharide by hydrolysis. The disaccharide as referred to in the present invention includes sucrose, cellobiose, maltose ( Maltose).
The concentration of disaccharides in the green tea beverage of the present invention is preferably 80 ppm to 260 ppm, more preferably 80 ppm to 230 ppm, further preferably 90 ppm to 200 ppm, and most preferably 90 ppm to 180 ppm.

( Sugar concentration )
In the present invention, the “saccharide concentration obtained by adding the monosaccharide concentration and the disaccharide concentration” is the sum of the monosaccharide concentration and the disaccharide concentration.
The “sugar concentration combining the monosaccharide concentration and the disaccharide concentration” of the green tea beverage of the present invention is preferably 87 ppm to 380 ppm, more preferably 91 ppm to 320 ppm, further preferably 105 ppm to 280 ppm, and more preferably 108 ppm to Most preferred is 250 ppm.

( Catechin concentration )
The catechin concentration in the green tea beverage of the present invention is preferably 280 ppm to 600 ppm, more preferably 290 ppm to 580 ppm, further preferably 310 ppm to 550 ppm, and most preferably 330 ppm to 500 ppm. If the concentration of catechins in a packaged green tea beverage is less than 280 ppm, sweet incense is emphasized, but the fresh aroma is too weak, or it is not preferable in terms of affecting the balance, such as insufficient concentration, and exceeds 600 ppm On the other hand, fresh incense is emphasized, but sweet incense is too weak. On the other hand, bitter astringency and egg taste are emphasized too much, which is not preferable.
In this case, the total catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) ) And epigallocatechin gallate (EGCg), and the total catechins mean the total value of eight catechin concentrations.
In order to adjust the total catechin concentration to the above range, it may be adjusted under the extraction conditions.
At this time, it is also possible to adjust by adding catechins, but since the balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining a tea extract, mixing tea extracts, or It is preferable to adjust by adding tea extract or the like.

( Epi catechins / non-epi catechins )
The catechins in the green tea beverage of the present invention may contain “epimeric catechins”, that is, (−) EC, (−) EGC, (−) ECg, (−) EGCg, and “non-epimeric catechins”, (-) C, (-) GC, (-) Cg, (-) GCg may be included. “Non-epimeric catechins” can be obtained by heat treatment at about 80 ° C. or higher to promote thermal isomerization (epimerization). The ratio of “non-epi catechins to epi-catechins (non-epi catechins / epi-catechins)” in the green tea beverage of the present invention is preferably 0.4 to 10.0, preferably 0.5 to 3. 0 is more preferable, and 0.6 to 1.5 is most preferable.

( Electron localized catechin concentration )
The electron localized catechin concentration in the green tea beverage of the present invention is preferably 250 ppm to 550 ppm, more preferably 260 ppm to 530 ppm, further preferably 280 ppm to 500 ppm, and most preferably 300 ppm to 450 ppm.
The “electron-localized catechin” as used in the present invention is a catechin that has a triol structure (a structure in which three OH groups are adjacent to a benzene ring) and is considered to easily localize charges when ionized. Specifically, there are epigallocatechin gallate (EGCg), epigallocatechin (EGC), epicatechin gallate (ECg), gallocatechin gallate (GCg), gallocatechin (GC), catechin gallate (Cg) and the like.
In order to adjust the electron localized catechin concentration to the above range, it is only necessary to adjust the extraction conditions. However, since it easily changes depending on the extraction time and temperature, the temperature is too high or the extraction time is too long. It is not preferable also from the surface of fragrance maintenance. At this time, it is also possible to adjust by adding electron localized catechins, but since the balance of green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted, and the tea extracts are mixed. Or it is preferable to adjust by adding a tea extract or the like.

( Ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide) )
The “ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide)” in the green tea beverage of the present invention is preferably 1.6 to 3.4, more preferably 1.8 to 3.2. 2.0 to 3.0 is more preferable.
To adjust the ratio of electron-localized catechin concentration to saccharide concentration within the above range, extraction conditions are possible. Is preferably shorter. At this time, it is possible to adjust by adding electron-localized catechins and saccharides, but since the balance of the green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted. It is preferable to adjust by mixing the above or by adding a tea extract.

( Caffeine concentration )
The caffeine concentration in the green tea beverage of the present invention is preferably less than 200 ppm, more preferably 0 ppm to 150 ppm, further preferably 0 ppm to 120 ppm, further preferably 0 ppm to 100 ppm, still more preferably 0 ppm to 40 ppm, 0 -30 ppm is most preferred. When the caffeine concentration of the container-packed green tea beverage exceeds 200 ppm, the caffeine-derived bitterness is not preferable in that it affects the balance between the fragrance and the bitterness.
In order to adjust the caffeine concentration to the above range, spray hot water on tea leaves or immerse tea leaves in hot water to elute caffeine in tea leaves, and make tea extract using the tea leaves. What is necessary is just to mix and adjust tea extract. Further, an adsorbent such as activated carbon or white clay may act on the extract to adsorb and remove caffeine.

( Ratio of total catechin concentration to caffeine concentration (total catechin / caffeine) )
The “ratio of total catechin concentration to caffeine concentration (total catechin / caffeine)” in the present invention is preferably 1.4 to 660, more preferably 2.0 to 350, and 4.0 to 200. Most preferred. If the ratio of the total catechin concentration to the caffeine concentration of the packaged green tea beverage (total catechin / caffeine) is less than 1.4, it is not preferable because the bitterness is too conspicuous with respect to the thickness / concentration and the balance is lost. Above the range, the astringency tends to stand out with respect to the thickness and concentration, which is not preferable.
In order to adjust the ratio of the total catechin concentration to the caffeine concentration within the above range, it can be adjusted by the above-described caffeine reduction treatment, the amount of tea leaves, and the extraction temperature. Although it is possible to adjust by adding total catechins, the balance of green tea drinks may be lost, so in addition to adjusting the conditions for obtaining tea extract, mixing tea extracts or extracting tea It is preferable to adjust by adding a product.

( Transparency )
In the present invention, the degree of transparency is an indicator of the degree of turbidity of the green tea beverage, and the transparency of the green tea beverage in the present invention is preferably 2 to 12 degrees, more preferably 3 to 12 degrees, and most preferably 4 to 12 degrees. preferable.
In the present invention, the degree of transparency is measured in accordance with JIS (Japanese Industrial Standards) K0102, 9 method, specifically, a glass cylinder with a lower mouth that is graduated every 10 mm. Fill the fluorometer with a marking plate with a double cross on the bottom, fill the sample solution, see through the bottom from the top, and remove the sample from the bottom until the double cross on the marking plate can be clearly identified for the first time. The scale of the water surface is read when it is quickly drained. In the present invention, this is repeated twice, the average value is obtained, and the degree of transparency is expressed in degrees (10 mm is 1 degree).

( PH )
The pH of the green tea beverage of the present invention is preferably 6.0 to 6.5 at 20 ° C. The container-packed green tea beverage preferably has a pH of 6.0 to 6.4, more preferably 6.1 to 6.3.

( Measurement method of each component )
As a method for measuring each component, a known method can be appropriately used. For example, the following measurement methods can be used.

( Measurement method of reducing sugar, non-reducing sugar, monosaccharide, disaccharide )
Reducing sugars, non-reducing sugars, monosaccharides, and disaccharides were measured by operating a HPLC sugar analyzer (manufactured by Dionex) under the following conditions and quantified by a calibration curve method.
Column: Dionex Carbopack PA1 φ4.6 × 250mm
Column temperature: 30 ° C
Mobile phase: Phase A 200 mM NaOH
: Phase B 1000mM Sodium Acetate
: Phase C ultrapure water flow rate: 1.0mL / min
Injection volume: 50μL
Detection: Dionex ED50 gold electrode

( Measuring method of dietary fiber )
Dietary fiber was calculated by adding up the numerical values measured by the following enzyme-weight method and enzyme-HPLC method.
○ Enzyme-weight method Collect 5 g of test beverage (including concentrated if necessary) in two 500 ml tall beakers, add 0.08 mol / L phosphate buffer (pH 6.0) to 50 ml, and add Termamyl (120 L, Novozymes) 0.1 ml) was added, incubated in a boiling water bath by shaking for about 30 minutes, and then allowed to cool.
2. Next, the pH is adjusted to 7.5 ± 0.1 with 10 ml of 0.275 mol / L sodium hydroxide solution, and 0.1 ml of protease (P-5380, Sigma) solution (50 mg / ml phosphate buffer) is added. After incubation by shaking at 60 ° C. for 30 minutes, the mixture was allowed to cool.
3. Subsequently, after adjusting the pH to 4.3 ± 0.3 with 10 ml of 0.325 mol / L hydrochloric acid, 0.1 ml of aminoglucosidase (A-9913, manufactured by Sigma) was added and incubated at 60 ° C. for 30 minutes with shaking. , Allowed to cool.
4). Next, the volume was increased to 4 volumes of 95% ethanol (60 ° C.), allowed to stand at room temperature for 1 hour, and the generated precipitate was filtered with a 2G2 glass filter (a filter layer formed in advance with 1 g of celite). Suction filtration was performed to separate the residue and the filtrate (the filtrate was used for the enzyme-HPLC method).
5. This residue was washed 3 times with 20 ml of 78% ethanol, 2 times or more with 10 ml of 95% ethanol, 2 times or more with 10 ml of acetone, and if necessary with diethyl ether (the washing solution was used in the enzyme-HPLC method as with the filtrate). And dried at 105 ° C. overnight.
6). Two samples were subjected to constant weight measurement (R1, R2), and protein (P) was obtained by Kjeldahl method with a coefficient of 6.25, then incinerated at 525 ° C. for 5 hours to measure ash content (A) (%).
Using the values obtained by the above operation, dietary fiber (g / 100 g) was determined by the enzyme-weight method.
Dietary fiber by enzyme-gravimetry (g / 100g) = (R x (1- (P + A) / 2) -B) / S x 100
R: weight of residue (average value, (R1 + R2) / 2, mg)
P: Protein in residue (%)
A: Ash in residue (%)
S: Sampling amount (average value, mg)
B: Blank (mg)
B = r × (1- (p + a) / 100)
R: Weight of blank residue (average value, mg)
p: protein in blank residue (%)
a: Ash content in blank residue (%)
○ Enzyme-HPLC method The filtrate and the washing solution were mixed, glycerin (internal standard substance) was added, and the ethanol content was evaporated.
2. Next, the volume was adjusted to 100 ml with water, 50 ml was collected, and then desalted by column chromatography under the following conditions.
Column: Glass tube, 20φmm × 300mm
Filler: Ion exchange resin (Amberlite IRA-67 type (OH type) and Amberlite 200CT (H type) (manufactured by Organo) mixed at a volume ratio of 1: 1), 50 ml
Eluent: Water, 150ml
Flow rate: 50ml / h
3. Next, the column eluate was evaporated (concentrated), adjusted to 10 ml with water, and filtered through a 0.45 μm membrane filter.
4). Next, the filtrate was measured for the peak corresponding to dietary fiber (peak group eluted at the same time or earlier than maltotriose (trisaccharide)) and the area of glycerin (PF and PG) under the following conditions. Using the values obtained by the above operation, dietary fiber (g / 100 g) was determined by enzyme-HPLC method.
Dietary fiber by enzyme-gravimetry (g / 100g) = PF / PG x f x G / S x 100
PF: Area of dietary fiber equivalent peak in HPLC method
PG: Area of glycerin peak in HPLC method
f: Peak sensitivity ratio between glycerin and glucose under the HPLC conditions used (0.821)
G: Amount of glycerin added (mg)
S: Sampling amount (mg)
About the test drink which concentrated, the numerical value converted by the concentration rate was calculated | required.

Moreover, although the above-mentioned catechins, electron-localized catechins, caffeine and the like can be measured by known methods, for example, they can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC) or the like. .

( Container )
The container filled with the green tea beverage of the present invention is not particularly limited, and for example, plastic bottles (so-called PET bottles), metal cans such as steel and aluminum, bottles, paper containers and the like can be used. A transparent container such as a bottle can be preferably used.

( Manufacturing method )
In the green tea beverage of the present invention, for example, the tea leaf raw material is selected and the conditions for drying (fired) processing and extraction of the tea leaf are adjusted as appropriate, so that the particle size (D90) of 90 cumulative mass% in the tea extract is 2 μm. It can be manufactured by adjusting to -50 μm and adjusting the sugar acidity ratio to 0.12 to 0.43. For example, the tea leaves were dried (fired) at 250 ° C. to 305 ° C., and the tea leaves were extracted at a slightly high temperature in a short time, and the conventional common green tea extract, that is, the rough leaves were extracted at a high temperature in a short time. This container-packed green tea beverage can be produced by preparing an extract and blending them in appropriate proportions. Moreover, this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions of the extract suitably. Moreover, this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions appropriately for the pulverized tea leaf turbid liquid, and mixing with an extract in a suitable ratio. However, it is not limited to such a manufacturing method.

Examples of the present invention will be described below, but the present invention is not limited to the examples described below.

( Green tea leaf extract A )
Extract green tea leaves (Yabukita seed, Kagoshima Nibancha, Aracha) 20 g with 700 mL of hot water (85 ° C) for 5 minutes 30 seconds, then centrifuge (Westphalia SA1 continuous centrifuge) Was used for processing at a flow rate of 300 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m2, and the volume was made up to 700 mL with water to obtain a green tea leaf extract A.

( Green tea leaf extract B )
Extracted 14 g of green tea leaves (Yabukita seed, Ichibancha deep-boiled tea from Shizuoka Prefecture) for 4 minutes with 700 mL of hot water (75 ° C) after fired at 305 ° C for 8 minutes with a rotary drum-type firer. Extraction of green tea leaves was carried out using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 300 L / hr, a rotation speed of 10000 rpm, a centrifugal sedimentation area (Σ) of 1000 m ² and made up to 700 mL with water. Liquid B was obtained.

( Crushed tea C for turbid liquid )
200 kg of green tea leaves (Yabukita seed, Ichibancha from Kyoto Prefecture, rough tea) were put into a ball mill (BM-400 manufactured by Makino Co., Ltd.) and pulverized to obtain crushed tea C for turbid liquid.

( Crushed tea D for turbid liquid )
By pulverizing green tea leaves (Yabukita seeds, Ichibancha from Kyoto Prefecture, rough tea) under conditions of a throughput of 10 kg / hour and discharge pressure of 0.9 MPa, turbid liquid A ground tea D was obtained.

( Crushed tea leaf turbid liquid A )
Disperse 0.72 g of pulverized tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with an 80 μm sieve sieve (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid A Got. The transparency of the crushed tea leaf turbidity liquid A was 1.2 degrees.

( Crushed tea leaf turbid liquid B )
Disperse 0.41 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 50 μm (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid B Got. The transparency of this ground tea leaf turbidity liquid B was 2.3 degrees.

( Crushed tea leaf turbid liquid C )
Disperse 0.57 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity using a 40 μm sieve sieve (made of nylon), and make up to 700 mL with water to make crushed tea leaf turbid C Got. The transparency of the ground tea leaf turbidity liquid C was 1.2 degrees.

( Crushed tea leaf turbid liquid D )
Disperse 1.56 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 30 μm (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid D Got. The transparency of the ground tea leaf turbidity liquid D was 2.0 degrees.

( Crushed tea leaf turbid liquid E )
Disperse 1.56 g of crushed tea D for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a 3 μm sieve sieve (made of nylon), and make up to 1400 mL with water to make crushed tea leaf turbid E Got. The transparency of this ground tea leaf turbidity liquid E was 2.1 degrees.

( Crushed tea leaf turbid liquid F )
Disperse 200 g of crushed tea D for turbid liquid in 600 mL of water with a high-speed homogenizer, filter by gravity with a sieve for 1 μm opening (made of nylon), and make up to 1400 mL with water to obtain crushed tea leaf turbid liquid F. It was. The transparency of the ground tea leaf turbid liquid F was 1.2 degrees.

( Product 1 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 1) was obtained.

( Product 2 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution D 1200 mL have a target transparency of 4.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 2) was obtained.

( Product 3 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution D 250 mL have a target transparency of 12.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C, 30 seconds), cooled to 85 ° C in a plate, then filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C to A stuffed green tea beverage (practical product 3) was obtained.

( Product 4 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid E1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 4) was obtained.

( Product 5 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution B 1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 5) was obtained.

( Product 6 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution B 250 mL have a target transparency of 12.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 6) was obtained.

( Product 7 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of crushed tea leaf turbid solution B have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 7) was obtained.

( Product 8 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of ground tea leaf turbid E800 mL have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 8) was obtained.

( Product 9 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 4:96) and 700 mL of ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees. Vitamin C was blended so that the final concentration was 55.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 9) was obtained.

( Product 10 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) 4:96) and 1200 mL of crushed tea leaf turbid solution D have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 55.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 10) was obtained.

( Product 11 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 25.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 11) was obtained.

( Product 12 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) and crushed tea leaf turbid solution D250 mL target transparency is 6.0 degrees. Vitamin C was blended so that the final concentration was 25.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 12) was obtained.

( Product 13 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 34 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 13) was obtained.

( Comparative product 1 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 1) was obtained.

( Comparative product 2 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 2) was obtained.

( Comparative product 3 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution F400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 3) was obtained.

( Comparative product 4 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of ground tea leaf turbid solution A 250 mL have a target transparency of 6.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 4) was obtained.

( Comparative product 5 )
700 mL of green tea leaf extract A, B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution A 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 5) was obtained.

( Comparative product 6 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution A 700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 6) was obtained.

( Comparative product 7 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL, and crushed tea leaf turbid solution F 1200 mL target transparency is 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 7) was obtained.

( Comparative product 8 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 65.4 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 8) was obtained.

( Comparative product 9 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 65.4 mg%, and 40 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 9) was obtained.

( Comparative product 10 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 10) was obtained.

( Comparative product 11 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 11) was obtained.

( Evaluation method )
For all of the implementation products 1 to 13 and the comparison products 1 to 11, the 10 panelists specialized in the frozen state, the sensory evaluation (sensory evaluation 1) after 4 hours (3 ° C) after opening, and the opening The sensory evaluation (sensory evaluation 2) after 8 hours later was carried out (sensory evaluation 2), and four-stage evaluation (1 to 4 points) was performed for each sample, and the average value was calculated. “◎” (4 points), “◯” (3 points), “Δ” (2 points), “×” (1 point), respectively. In addition, the evaluation items in each sensory evaluation were Fukumi incense, taste reverberation, thickness, taste, and throat.
Moreover, about all of the implementation goods 1-13 and the comparison goods 1-11, about each external appearance after leaving each sample still at 20 degreeC for 1 month, it evaluated by the method similar to the above.
Furthermore, “comprehensive evaluation” was performed by evaluating the suitability of a packaged green tea beverage as a product including fukumi incense, taste reverberation, thickness, taste, throat sensation, appearance and the like by the same method as described above.
The blending ratio (weight) of the implementation products 1 to 13 and the comparison products 1 to 11, the measurement results of each component, and the evaluation results of each sample are shown in the following table.

(Table 1)

(Table 2)

(Table 3)

(Table 4)

(Table 5)

(Table 6)

( Discussion )
As for the inventive products 1 to 13, the evaluations in the frozen state (thaw rate 0%), the half-thaw state (thaw rate 50%), and the total thaw state (thaw rate 100%) are all above average and good and stable. there were. That is, the quality of the product of the present invention did not fluctuate greatly in the course of the frozen beverage gradually becoming wet and reaching the fully thawed state.
On the other hand, comparative products 1 to 11 are not preferable in appearance from the frozen state (comparative products 4 and 5) or have a problem in quality in the semi-thawed state (comparative products 1 and 4 to 9). 11), in addition to having a problem in quality in all thawed states (comparative products 2, 3, 6 to 11), it was inferior in overall evaluation as compared with the product of the present invention.

When the present invention is frozen and drunk, especially when the frozen extract is half-thawed or fully thawed after the opening, the texture is maintained and the balance between sweetness and astringency is good. The present invention relates to a packaged green tea beverage that can feel incense and a method for producing the same.

As green tea beverages are generally drunk widely, the drinking scenes of green tea beverages are diversified and are being drunk in various scenes and temperature states. For example, during the hot summer season, consumers are increasingly buying and drinking frozen green tea beverages.

When a green tea drink is frozen and drunk, the green tea drink becomes warm and gradually dissolves over time. Container-packed green tea beverages (frozen drinking container-packed green tea beverages) that are frozen for use have a technical problem related to containers, such as container bursting due to the expansion of the liquid content, unlike refrigerated container-packed beverages. In addition, a prescription design that makes the internal solution difficult to swell has existed as a new technical problem.

In addition, the frozen beverage-packed green tea beverage has a different drinking scene from the refrigerated container-packed green tea beverage. For example, if it is a refrigerated green tea beverage, it is not impossible to drink it at a stretch, but since a frozen green tea beverage is frozen, it cannot be physically swallowed at a stretch. In addition, frozen tea-packed green tea drinks thaw as they gradually warm up over time, but frozen tea extract tends to dissolve from high-concentration parts, so tea extraction depends on the timing of drinking. Another problem was that the concentration of the liquid and the balance between taste and aroma were likely to change gradually. Frozen drinking container-packed green tea beverages are expected to be drunk even as normal green tea beverages, so you can enjoy the same level of concentration, taste and fragrance balance not only when frozen but also when drinking without freezing Although it was necessary to design a packaged green tea beverage, the technical hurdles were extremely high.

In addition, the trend of drinking in recent consumers is also changing.For example, an unprecedented drinking scene in which you can drink a small amount of green tea beverage in small amounts over a long period of time during work, study, etc. Increasing (so-called “little drink”). In such a drinking scene, the frozen green tea beverage in a container gradually dissolves over time, but the frozen tea extract tends to dissolve from a high-concentration part. The balance of taste and aroma, including concentration, gradually changes over time. Even in new drinking scenes that were not anticipated so far, a new technical issue has arisen, namely the development of green tea beverages that do not significantly change the way taste and aroma are perceived.

Various attempts have been made so far to solve technical problems peculiar to green tea beverages. For example, Patent Document 1 discloses that the saccharide concentration obtained by combining the monosaccharide concentration and the disaccharide concentration is 100 ppm to 300 ppm, and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharide / monosaccharide) is 10. By providing a container-packed green tea beverage of ~ 28, a green tea beverage is disclosed which has a strong incense (bright fragrance), has a light aftertaste and has a refreshing aftertaste, and can be drunk deliciously even in a cold state ing.

Moreover, in patent document 2, the density | concentration of the saccharide | sugar which combined the monosaccharide and the disaccharide is 150 ppm-500 ppm, and the ratio (disaccharide / monosaccharide) of the density | concentration of the disaccharide with respect to the concentration of a monosaccharide is 2.0- 8.0, the ratio of the concentration of electron-localized catechin to the concentration of the saccharide (electron-localized catechin / saccharide) is 1.8 to 4.0, and the content ratio of furfural to geraniol (furfural / geraniol) is By providing a green tea beverage packaged in a range of 0.5 to 3.0, the scent spreads in the mouth and the lingering sound remains, and the taste is rich and dense, and even in the cold state A new packaged green tea beverage is disclosed.

However, Patent Documents 1 and 2 are not researched and developed by paying attention to the balance between the sense of concentration and the taste and fragrance that change depending on the degree of dissolution. The technical problem of developing the technology has not been recognized, and there have been few specific proposals for a method for solving the technical problem.

Japanese Patent No. 4843118 Japanese Patent No. 4843119

An object of the present invention is to provide a packaged green tea beverage that can be enjoyed in the same level of concentration, balance of taste and aroma not only when frozen but also when drinking without freezing, and a method for producing the same.

As a result of intensive studies, the inventors of the present invention have adjusted the particle size (D90) of 90 cumulative mass% in the tea extract to 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins ( (Fructose / acidity + gallate type catechins) is adjusted to 0.008 to 0.08 , the sugar acidity ratio is adjusted to 0.01 to 0.1, and the total value of dietary fiber, reducing sugar and non-reducing sugar It was found that the above technical problem can be solved by adjusting the ratio of (dietary fiber / (reducing sugar + non-reducing sugar)) to 0.1 to 200, and the present invention has been completed.

That is, the present invention
(1) The 90 cumulative mass% particle size (D90) in the tea extract is 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + gallate catechins) ) Is 0.008 to 0.08, the sugar acidity ratio is 0.01 to 0.1, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + A non-reducing sugar)) is 0.1 to 200, a packaged green tea beverage,
(2) The container-packed green tea beverage according to (1) above, wherein the saccharide concentration obtained by combining the monosaccharide concentration and the disaccharide concentration is 87 ppm to 380 ppm,
(3) The disaccharide concentration weight ratio (disaccharide / monosaccharide + disaccharide) in the saccharide concentration obtained by combining the monosaccharide concentration and the disaccharide concentration is 0.69 to 0.92. The container-packed green tea drink according to (1) or (2) above,
(4) The packaged green tea beverage according to any one of (1) to (3) above, wherein the concentration of electron-localized catechin is 250 ppm to 550 ppm,
(5) The packaged green tea beverage according to any one of (1) to (4) above, wherein the caffeine concentration is less than 200 ppm,
(6) The container-packed green tea beverage according to any one of (1) to (5) above, which contains particles having an average particle size of 1 μm or more,
(7) The packaged green tea beverage according to any one of (1) to (6) above, wherein the transparency is 2 degrees to 12 degrees,
(8) The ratio of the step of adjusting the particle size (D90) of 90 cumulative mass% in the tea extract to 2-50 μm and the total value of fructose, acidity and gallate catechins (fructose / acidity + gallate Type catechins) is adjusted to 0.008 to 0.08, the sugar acidity ratio is adjusted to 0.01 to 0.1, and the total value of dietary fiber, reducing sugar and non-reducing sugar A method for producing a packaged green tea beverage comprising a ratio (dietary fiber / (reducing sugar + non-reducing sugar) of 0.1 to 200),
(9) The particle size (D90) of 90 cumulative mass% in the tea extract is adjusted to 2 μm to 50 μm, and the ratio of fructose to the sourness and the total value of gallate catechins (fructose / acidity + gallate catechin) ) Is adjusted to 0.008 to 0.08, the sugar acidity ratio is adjusted to 0.01 to 0.1, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / ( A method for improving the taste of a green tea beverage in a container, wherein the reducing sugar + non-reducing sugar) is adjusted to 0.1-200 ,
(10) The particle size (D90) of 90 cumulative mass% in the tea extract is adjusted to 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + gallate catechin) ) Is adjusted to 0.008 to 0.08, the sugar acidity ratio is adjusted to 0.01 to 0.1, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / ( A method for maintaining the quality of a packaged green tea beverage characterized by adjusting the reducing sugar + non-reducing sugar) to 01-200,
About.

According to the present invention, the frozen green tea beverage can keep being well-balanced with a sense of concentration and taste and fragrance that tend to change as it gradually dissolves over time, and can be suitably drunk in any state A packaged green tea beverage is obtained.

The green tea beverage of the present invention has a 90 cumulative mass% particle size (D90) in the tea extract of 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + Gallate type catechins) is 0.008 to 0.08, the sugar acidity ratio is 0.01 to 0.1, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (Reducing sugar + Non-reducing sugar) is 0.1 to 200.

( Green tea drink )
The container-packed green tea beverage of the present invention is a beverage obtained by filling a container with a liquid mainly composed of an extract obtained by extracting green tea. For example, the container-packed green tea beverage consists only of an extract obtained by extracting green tea. Disperse a liquid, a liquid obtained by diluting the liquid extract, a liquid obtained by mixing liquid extracts, a liquid obtained by adding an additive to any one of the liquids, or a liquid obtained by drying any liquid. The liquid which becomes.

The “main component” includes the meaning of allowing other components to be contained within a range that does not interfere with the function of the main component. At this time, although the content ratio of the main component is not specified, the extract or extract obtained by extracting green tea has a solid content concentration of 50% by mass or more, particularly 70% by mass or more in the beverage. Among these, it is particularly preferable to occupy 80% by mass or more (including 100%).

( Tea leaf ingredients )
The raw tea leaves of the green tea beverage in the present invention do not particularly limit the type of green tea. For example, steamed tea, sencha, gyokuro, matcha, bancha, ball green tea, kettle roasted tea, Chinese green tea, and the like are broadly included, and those in which two or more of these are blended are also included. Moreover, you may add grains, such as brown rice, and flavors, such as jasmine.

( 90 cumulative mass% particle size (D90) )
The particle size (D90) of 90 cumulative mass% of the green tea beverage in the present invention is preferably 2 μm to 50 μm, more preferably 2 μm to 45 μm, still more preferably 3 μm to 40 μm, and 3 μm to 30 μm. Most preferably. If the particle size (D90) of 90 cumulative mass% of green tea beverage is less than 2 μm, it is slightly refreshing with a smooth touch in the half-thawed state, but the taste becomes too light in the full-thawed state, and it is also tasty It becomes difficult to feel astringency. When the particle size (D90) of 90 cumulative mass% of green tea drink exceeds 50 μm, you can feel a sense of density by touching the tongue in the fully thawed state, but in the half-thawed state, you feel a lot of coarse particles and feel rough and strong. It also makes it difficult to feel sweetness.
In order to adjust the 90 cumulative mass% particle diameter (D90) in the green tea beverage to the above range, it can be adjusted by subjecting the raw material to drying (fired) processing or filtering the extract.
Examples of the filtration include ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membrane, and filter cake filtration using a porous medium. Among these, from the viewpoint of productivity and particle diameter adjustment, it is preferable to adjust by filtration using a filter medium containing a large amount of silica or a porous medium such as diatomaceous earth or both.
In addition, the particle diameter (D90) of 90 cumulative mass% of a green tea drink can be measured, for example with a commercially available laser diffraction type particle size distribution measuring apparatus.

( Sugar acidity ratio )
In the present invention, the “sugar sourness ratio” is expressed as the fructose concentration (ppm) with respect to the sourness.
・ Sugar acidity ratio = fructose concentration (ppm) / acidity (ppm)
The “acidity” is a value obtained by adding the concentration (ppm) of gallate catechins, which are astringent components, to the acidity (ppm) obtained by converting the vitamin C concentration (ppm) into citric acid. Is required.
・ Acidity (ppm) = vitamin C content (ppm) × 0.365 + gallate catechin content (ppm)

The sugar acidity ratio of the green tea beverage in the present invention is preferably 0.01 to 0.1, and more preferably 0.011 to 0.096. If the sugar acidity ratio of green tea drink is adjusted to the above range, combined with other adjustment factors such as 90 cumulative mass% particle size (D90), the frozen green tea drink is half-thawed and fully thawed In any case, it is possible to keep a good balance between the feeling of concentration and the taste and fragrance.

In order to adjust the sugar acidity ratio in the green tea beverage to the above range, in addition to the above-mentioned raw tea processing method and extraction liquid filtration method, etc., the type of raw tea, tea season, selection of production area and extraction conditions It can be carried out by adjusting the amount of vitamin C added .

In order to adjust the fructose concentration to the above range, it is possible to adjust the drying (fire) processing and extraction of tea leaves as appropriate. For example, when the dry (fired) processing of tea leaves is strengthened, fructose is decomposed and reduced, and when extracted at a high temperature for a long time, fructose is decomposed and reduced. However, the fructose concentration can be adjusted according to the dry (fired) conditions of the tea leaves and the extraction conditions.
At this time, it is also possible to adjust by adding fructose, but since there is a possibility that the original flavor balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining the tea extract without adding fructose, It is preferable to adjust by mixing tea extracts or adding tea extract.

In the present invention, the gallate catechins is a generic term for epicatechin gallate (ECg), epigallocatechin gallate (EGCg), catechin gallate (Cg), and gallocatechin gallate (GCg). Regarding the amount of gallate-type catechins, for example, the amount of gallate-type catechins can be increased by increasing the blending ratio of raw tea leaves that are late in the tea season (for example, “Regarding Variation of Tea Leaf Chemical Components by Environment (Part 2)”, "Agriculturalization", Vol. 27), and the amount of gallate catechins can be adjusted by adjusting the extraction conditions for obtaining tea extracts and the mixing ratio of the obtained multiple types of extracts. .
At this time, it is also possible to add gallate type catechins or tea extract or tea concentrate containing the gallate type catechins separately, but there is a possibility that the original flavor balance of the green tea beverage may be lost. It is preferable to adjust the conditions for obtaining the tea extract without adding a kind, or by mixing the tea extracts or adding the tea extract.

In addition, about vitamin C, it can also adjust in consideration of the amount of vitamin C added to a green tea drink other than adjusting the amount of vitamin C in raw material tea leaves.

( Fructose )
Fructose is a carbohydrate represented by the general formula C ₆ H ₁₂ O ₆ and is a kind of monosaccharide also called fructose. The concentration of fructose in the green tea beverage of the present invention is preferably 0.6 to 43 ppm, more preferably 4 to 35 ppm, and most preferably 4.013 to 34.008 ppm.

( Dietary fiber )
Dietary fiber is a general term for indigestible components contained in food that are not digested by human digestive enzymes.
The amount of dietary fiber of the green tea beverage in the present invention is the amount of dietary fiber (enzyme-weight method) obtained by the enzyme-weight method for detecting insoluble dietary fiber derived from natural products and water-soluble dietary fiber, and from artificial products and difficulties. It means the total value with the amount of dietary fiber (enzyme-HPLC method) obtained by the enzyme-HPLC method for detecting water-soluble dietary fiber such as digestible dextrin. More specifically, dietary fiber (total) (g / 100 g) is obtained by totaling dietary fiber (enzyme-weight method) (g / 100 g) and dietary fiber (enzyme-HPLC method) (g / 100 g). The amount of dietary fiber in the present invention is calculated by obtaining and converting the obtained value to ppm.
The dietary fiber content (total) of the green tea beverage in the present invention is preferably 1 to 50000 ppm, more preferably 3 to 48000 ppm, further preferably 5 to 47000 ppm, and 10 to 46000 ppm. Even more preferred is 20 to 45200 ppm.

( Reducing sugar / Non-reducing sugar )
A reducing sugar is a sugar that exhibits reducing properties and forms an aldehyde group and a ketone group in a basic solution. The reducing sugar referred to in the present invention is glucose (glucose), fructose (fructose), cellobiose, maltose ( Maltose).
The non-reducing sugar is a sugar that does not exhibit reducibility, and the non-reducing sugar in the present invention indicates sucrose, stachyose, or raffinose.
The content of the reducing sugar amount and the non-reducing sugar amount in the green tea beverage of the present invention is preferably 30 to 500 ppm, more preferably 50 to 400 ppm, still more preferably 70 to 380 ppm, 105 ˜343 ppm is most preferred.

( Dietary fiber (total) / (reducing sugar + non-reducing sugar) )
(Dietary fiber / (reducing sugar + non-reducing sugar)) of the green tea beverage in the present invention is preferably 0.1 to 200, more preferably 0.12 to 197, and 0.13 to 195. More preferably, it is 0.14-191.
The dietary fiber in (dietary fiber / (reducing sugar + non-reducing sugar)) is the total amount of dietary fiber (enzyme-weight method) and dietary fiber (enzyme-HPLC method). ) Calculate based on the value.
When the dietary fiber / (reducing sugar + non-reducing sugar) of the green tea beverage in the present invention is adjusted to the above range, it is frozen in combination with other adjusting elements such as 90 cumulative mass% particle diameter (D90). Regardless of whether the green tea beverage is half-thawed or fully thawed, it is possible to keep a good balance between the feeling of concentration and the taste and aroma.

( Monosaccharide )
A monosaccharide is a carbohydrate represented by the general formula C ₆ (H ₂ O) ₆ and does not become a simpler sugar by hydrolysis, and the monosaccharide as referred to in the present invention is glucose (glucose) or fructose. (Fructose).
The concentration of monosaccharides in the green tea beverage of the present invention is preferably 7 to 120 ppm, more preferably 11 to 100 ppm, further preferably 15 to 80 ppm, and most preferably 18 to 70 ppm. If the concentration of monosaccharides in a container-packed green tea beverage is less than 7 ppm, it is not preferable in that the thickness of the green tea beverage is insufficient, and if it exceeds 120 ppm, it is not preferable in that the savory fragrance becomes weak.

( Disaccharide )
A disaccharide is a carbohydrate represented by the general formula C ₁₂ (H ₂ O) ₁₁ and produces a monosaccharide by hydrolysis. The disaccharide as referred to in the present invention includes sucrose, cellobiose, maltose ( Maltose).
The concentration of disaccharides in the green tea beverage of the present invention is preferably 80 ppm to 260 ppm, more preferably 80 ppm to 230 ppm, further preferably 90 ppm to 200 ppm, and most preferably 90 ppm to 180 ppm.

( Sugar concentration )
In the present invention, the “saccharide concentration obtained by adding the monosaccharide concentration and the disaccharide concentration” is the sum of the monosaccharide concentration and the disaccharide concentration.
The “sugar concentration combining the monosaccharide concentration and the disaccharide concentration” of the green tea beverage of the present invention is preferably 87 ppm to 380 ppm, more preferably 91 ppm to 320 ppm, further preferably 105 ppm to 280 ppm, and more preferably 108 ppm to Most preferred is 250 ppm.

( Catechin concentration )
The catechin concentration in the green tea beverage of the present invention is preferably 280 ppm to 600 ppm, more preferably 290 ppm to 580 ppm, further preferably 310 ppm to 550 ppm, and most preferably 330 ppm to 500 ppm. If the concentration of catechins in a packaged green tea beverage is less than 280 ppm, sweet incense is emphasized, but the fresh aroma is too weak, or it is not preferable in terms of affecting the balance, such as insufficient concentration, and exceeds 600 ppm On the other hand, fresh incense is emphasized, but sweet incense is too weak. On the other hand, bitter astringency and egg taste are emphasized too much, which is not preferable.
In this case, the total catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) ) And epigallocatechin gallate (EGCg), and the total catechins mean the total value of eight catechin concentrations.
In order to adjust the total catechin concentration to the above range, it may be adjusted under the extraction conditions.
At this time, it is also possible to adjust by adding catechins, but since the balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining a tea extract, mixing tea extracts, or It is preferable to adjust by adding tea extract or the like.

( Epi catechins / non-epi catechins )
The catechins in the green tea beverage of the present invention may contain “epimeric catechins”, that is, (−) EC, (−) EGC, (−) ECg, (−) EGCg, and “non-epimeric catechins”, (-) C, (-) GC, (-) Cg, (-) GCg may be included. “Non-epimeric catechins” can be obtained by heat treatment at about 80 ° C. or higher to promote thermal isomerization (epimerization). In the green tea beverage of the present invention, “ratio of non-epi catechins to epi-catechins (non-epi catechins / epi-catechins)” is preferably 0.4 to 10.0, and preferably 0.5 to 3. 0 is more preferable, and 0.6 to 1.5 is most preferable.

( Electron localized catechin concentration )
The electron localized catechin concentration in the green tea beverage of the present invention is preferably 250 ppm to 550 ppm, more preferably 260 ppm to 530 ppm, further preferably 280 ppm to 500 ppm, and most preferably 300 ppm to 450 ppm.
The “electron-localized catechin” as used in the present invention is a catechin that has a triol structure (a structure in which three OH groups are adjacent to a benzene ring) and is considered to easily localize charges when ionized. Specifically, there are epigallocatechin gallate (EGCg), epigallocatechin (EGC), epicatechin gallate (ECg), gallocatechin gallate (GCg), gallocatechin (GC), catechin gallate (Cg) and the like.
In order to adjust the electron localized catechin concentration to the above range, it is only necessary to adjust the extraction conditions. However, since it easily changes depending on the extraction time and temperature, the temperature is too high or the extraction time is too long. It is not preferable also from the surface of fragrance maintenance. At this time, it is also possible to adjust by adding electron localized catechins, but since the balance of green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted, and the tea extracts are mixed. Or it is preferable to adjust by adding a tea extract or the like.

( Ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide) )
The “ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide)” in the green tea beverage of the present invention is preferably 1.6 to 3.4, more preferably 1.8 to 3.2. 2.0 to 3.0 is more preferable.
To adjust the ratio of electron-localized catechin concentration to saccharide concentration within the above range, extraction conditions are possible. Is preferably shorter. At this time, it is possible to adjust by adding electron-localized catechins and saccharides, but since the balance of the green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted. It is preferable to adjust by mixing the above or by adding a tea extract.

( Caffeine concentration )
The caffeine concentration in the green tea beverage of the present invention is preferably less than 200 ppm, more preferably 0 ppm to 150 ppm, further preferably 0 ppm to 120 ppm, further preferably 0 ppm to 100 ppm, still more preferably 0 ppm to 40 ppm, 0 -30 ppm is most preferred. When the caffeine concentration of the container-packed green tea beverage exceeds 200 ppm, the caffeine-derived bitterness is not preferable in that it affects the balance between the fragrance and the bitterness.
In order to adjust the caffeine concentration to the above range, spray hot water on tea leaves or immerse tea leaves in hot water to elute caffeine in tea leaves, and make tea extract using the tea leaves. What is necessary is just to mix and adjust tea extract. Further, an adsorbent such as activated carbon or white clay may act on the extract to adsorb and remove caffeine.

( Ratio of total catechin concentration to caffeine concentration (total catechin / caffeine) )
The “ratio of total catechin concentration to caffeine concentration (total catechin / caffeine)” in the present invention is preferably 1.4 to 660, more preferably 2.0 to 350, and 4.0 to 200. Most preferred. If the ratio of the total catechin concentration to the caffeine concentration of the packaged green tea beverage (total catechin / caffeine) is less than 1.4, it is not preferable because the bitterness is too conspicuous with respect to the thickness / concentration and the balance is lost. Above the range, the astringency tends to stand out with respect to the thickness and concentration, which is not preferable.
In order to adjust the ratio of the total catechin concentration to the caffeine concentration within the above range, it can be adjusted by the above-described caffeine reduction treatment, the amount of tea leaves, and the extraction temperature. Although it is possible to adjust by adding total catechins, the balance of green tea drinks may be lost, so in addition to adjusting the conditions for obtaining tea extract, mixing tea extracts or extracting tea It is preferable to adjust by adding a product.

( Transparency )
In the present invention, the degree of transparency is an indicator of the degree of turbidity of the green tea beverage, and the transparency of the green tea beverage in the present invention is preferably 2 to 12 degrees, more preferably 3 to 12 degrees, and most preferably 4 to 12 degrees. preferable.
In the present invention, the degree of transparency is measured in accordance with JIS (Japanese Industrial Standards) K0102, 9 method, specifically, a glass cylinder with a lower mouth that is graduated every 10 mm. Fill the fluorometer with a marking plate with a double cross on the bottom, fill the sample solution, see through the bottom from the top, and remove the sample from the bottom until the double cross on the marking plate can be clearly identified for the first time. The scale of the water surface is read when it is quickly drained. In the present invention, this is repeated twice, the average value is obtained, and the degree of transparency is expressed in degrees (10 mm is 1 degree).

( PH )
The pH of the green tea beverage of the present invention is preferably 6.0 to 6.5 at 20 ° C. The container-packed green tea beverage preferably has a pH of 6.0 to 6.4, more preferably 6.1 to 6.3.

( Measurement method of each component )
As a method for measuring each component, a known method can be appropriately used. For example, the following measurement methods can be used.

( Measurement method of reducing sugar, non-reducing sugar, monosaccharide, disaccharide )
Reducing sugars, non-reducing sugars, monosaccharides, and disaccharides were measured by operating a HPLC sugar analyzer (manufactured by Dionex) under the following conditions and quantified by a calibration curve method.
Column: Dionex Carbopack PA1 φ4.6 × 250mm
Column temperature: 30 ° C
Mobile phase: Phase A 200 mM NaOH
: Phase B 1000mM Sodium Acetate
: Phase C ultrapure water flow rate: 1.0mL / min
Injection volume: 50μL
Detection: Dionex ED50 gold electrode

( Measuring method of dietary fiber )
Dietary fiber was calculated by adding up the numerical values measured by the following enzyme-weight method and enzyme-HPLC method.
○ Enzyme-weight method Collect 5 g of test beverage (including concentrated if necessary) in two 500 ml tall beakers, add 0.08 mol / L phosphate buffer (pH 6.0) to 50 ml, and add Termamyl (120 L, Novozymes) 0.1 ml) was added, incubated in a boiling water bath by shaking for about 30 minutes, and then allowed to cool.
2. Next, the pH is adjusted to 7.5 ± 0.1 with 10 ml of 0.275 mol / L sodium hydroxide solution, and 0.1 ml of protease (P-5380, Sigma) solution (50 mg / ml phosphate buffer) is added. After incubation by shaking at 60 ° C. for 30 minutes, the mixture was allowed to cool.
3. Subsequently, after adjusting the pH to 4.3 ± 0.3 with 10 ml of 0.325 mol / L hydrochloric acid, 0.1 ml of aminoglucosidase (A-9913, manufactured by Sigma) was added and incubated at 60 ° C. for 30 minutes with shaking. , Allowed to cool.
4). Next, the volume was increased to 4 volumes of 95% ethanol (60 ° C.), allowed to stand at room temperature for 1 hour, and the generated precipitate was filtered with a 2G2 glass filter (a filter layer formed in advance with 1 g of celite). Suction filtration was performed to separate the residue and the filtrate (the filtrate was used for the enzyme-HPLC method).
5. This residue was washed 3 times with 20 ml of 78% ethanol, 2 times or more with 10 ml of 95% ethanol, 2 times or more with 10 ml of acetone, and if necessary with diethyl ether (the washing solution was used in the enzyme-HPLC method as with the filtrate). And dried at 105 ° C. overnight.
6). Two samples were subjected to constant weight measurement (R1, R2), and protein (P) was obtained by Kjeldahl method with a coefficient of 6.25, then incinerated at 525 ° C. for 5 hours to measure ash content (A) (%).
Using the values obtained by the above operation, dietary fiber (g / 100 g) was determined by the enzyme-weight method.
Dietary fiber by enzyme-gravimetry (g / 100g) = (R x (1- (P + A) / 2) -B) / S x 100
R: weight of residue (average value, (R1 + R2) / 2, mg)
P: Protein in residue (%)
A: Ash in residue (%)
S: Sampling amount (average value, mg)
B: Blank (mg)
B = r × (1- (p + a) / 100)
R: Weight of blank residue (average value, mg)
p: protein in blank residue (%)
a: Ash content in blank residue (%)
○ Enzyme-HPLC method The filtrate and the washing solution were mixed, glycerin (internal standard substance) was added, and the ethanol content was evaporated.
2. Next, the volume was adjusted to 100 ml with water, 50 ml was collected, and then desalted by column chromatography under the following conditions.
Column: Glass tube, 20φmm × 300mm
Filler: Ion exchange resin (Amberlite IRA-67 type (OH type) and Amberlite 200CT (H type) (manufactured by Organo) mixed at a volume ratio of 1: 1), 50 ml
Eluent: Water, 150ml
Flow rate: 50ml / h
3. Next, the column eluate was evaporated (concentrated), adjusted to 10 ml with water, and filtered through a 0.45 μm membrane filter.
4). Next, the filtrate was measured for the peak corresponding to dietary fiber (peak group eluted at the same time or earlier than maltotriose (trisaccharide)) and the area of glycerin (PF and PG) under the following conditions. Using the values obtained by the above operation, dietary fiber (g / 100 g) was determined by enzyme-HPLC method.
Dietary fiber by enzyme-gravimetry (g / 100g) = PF / PG x f x G / S x 100
PF: Area of dietary fiber equivalent peak in HPLC method
PG: Area of glycerin peak in HPLC method
f: Peak sensitivity ratio between glycerin and glucose under the HPLC conditions used (0.821)
G: Amount of glycerin added (mg)
S: Sampling amount (mg)
About the test drink which concentrated, the numerical value converted by the concentration rate was calculated | required.

Moreover, although the above-mentioned catechins, electron-localized catechins, caffeine and the like can be measured by known methods, for example, they can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC) or the like. .

( Container )
The container filled with the green tea beverage of the present invention is not particularly limited, and for example, plastic bottles (so-called PET bottles), metal cans such as steel and aluminum, bottles, paper containers and the like can be used. A transparent container such as a bottle can be preferably used.

( Manufacturing method )
In the green tea beverage of the present invention, for example, the tea leaf raw material is selected and the conditions for drying (fired) processing and extraction of the tea leaf are adjusted as appropriate, so that the particle size (D90) of 90 cumulative mass% in the tea extract is 2 μm. It can be manufactured by adjusting to -50 μm and adjusting the sugar acidity ratio to 0.12 to 0.43. For example, the tea leaves were dried (fired) at 250 ° C. to 305 ° C., and the tea leaves were extracted at a slightly high temperature in a short time, and the conventional common green tea extract, that is, the rough leaves were extracted at a high temperature in a short time. This container-packed green tea beverage can be produced by preparing an extract and blending them in appropriate proportions. Moreover, this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions of the extract suitably. Moreover, this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions appropriately for the pulverized tea leaf turbid liquid, and mixing with an extract in a suitable ratio. However, it is not limited to such a manufacturing method.

Examples of the present invention will be described below, but the present invention is not limited to the examples described below.

( Green tea leaf extract A )
Extract green tea leaves (Yabukita seed, Kagoshima Nibancha, Aracha) 20 g with 700 mL of hot water (85 ° C) for 5 minutes 30 seconds, then centrifuge (Westphalia SA1 continuous centrifuge) Was used for processing at a flow rate of 300 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m2, and the volume was made up to 700 mL with water to obtain a green tea leaf extract A.

( Green tea leaf extract B )
Extracted 14 g of green tea leaves (Yabukita seed, Ichibancha deep-boiled tea from Shizuoka Prefecture) for 4 minutes with 700 mL of hot water (75 ° C) after fired at 305 ° C for 8 minutes with a rotary drum-type firer. The green tea leaf extract was treated with a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 300 L / hr, a rotation speed of 10,000 rpm, a centrifugal sedimentation area (Σ) of 1000 m2, and made up to 700 mL with water. B was obtained.

( Crushed tea C for turbid liquid )
200 kg of green tea leaves (Yabukita seed, Ichibancha from Kyoto Prefecture, rough tea) were put into a ball mill (BM-400 manufactured by Makino Co., Ltd.) and pulverized to obtain crushed tea C for turbid liquid.

( Crushed tea D for turbid liquid )
By pulverizing green tea leaves (Yabukita seeds, Ichibancha from Kyoto Prefecture, rough tea) under conditions of a throughput of 10 kg / hour and discharge pressure of 0.9 MPa, turbid liquid A ground tea D was obtained.

( Crushed tea leaf turbid liquid A )
Disperse 0.72 g of pulverized tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with an 80 μm sieve sieve (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid A Got. The transparency of the crushed tea leaf turbidity liquid A was 1.2 degrees.

( Crushed tea leaf turbid liquid B )
Disperse 0.41 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 50 μm (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid B Got. The transparency of this ground tea leaf turbidity liquid B was 2.3 degrees.

( Crushed tea leaf turbid liquid C )
Disperse 0.57 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity using a 40 μm sieve sieve (made of nylon), and make up to 700 mL with water to make crushed tea leaf turbid C Got. The transparency of the ground tea leaf turbidity liquid C was 1.2 degrees.

( Crushed tea leaf turbid liquid D )
Disperse 1.56 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 30 μm (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid D Got. The transparency of the ground tea leaf turbidity liquid D was 2.0 degrees.

( Crushed tea leaf turbid liquid E )
Disperse 1.56 g of crushed tea D for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a 3 μm sieve sieve (made of nylon), and make up to 1400 mL with water to make crushed tea leaf turbid E Got. The transparency of this ground tea leaf turbidity liquid E was 2.1 degrees.

( Crushed tea leaf turbid liquid F )
Disperse 200 g of crushed tea D for turbid liquid in 600 mL of water with a high-speed homogenizer, filter by gravity with a sieve for 1 μm opening (made of nylon), and make up to 1400 mL with water to obtain crushed tea leaf turbid liquid F. It was. The transparency of the ground tea leaf turbid liquid F was 1.2 degrees.

( Product 1 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 1) was obtained.

( Product 2 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution D 1200 mL have a target transparency of 4.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 2) was obtained.

( Product 3 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution D 250 mL have a target transparency of 12.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C, 30 seconds), cooled to 85 ° C in a plate, then filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C to A stuffed green tea beverage (practical product 3) was obtained.

( Product 4 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid E1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 4) was obtained.

( Product 5 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution B 1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 5) was obtained.

( Product 6 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution B 250 mL have a target transparency of 12.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 6) was obtained.

( Product 7 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of crushed tea leaf turbid solution B have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 7) was obtained.

( Product 8 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of ground tea leaf turbid E800 mL have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 8) was obtained.

( Product 9 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 4:96) and 700 mL of ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees. Vitamin C was blended so that the final concentration was 55.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 9) was obtained.

( Product 10 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) 4:96) and 1200 mL of crushed tea leaf turbid solution D have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 55.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 10) was obtained.

( Product 11 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 25.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 11) was obtained.

( Product 12 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) and crushed tea leaf turbid solution D250 mL target transparency is 6.0 degrees. Vitamin C was blended so that the final concentration was 25.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 12) was obtained.

( Product 13 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 34 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 13) was obtained.

( Comparative product 1 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water.
Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 1) was obtained.

( Comparative product 2 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees It was formulated to a final concentration of blended vitamin C so that 35.0 mg%, was indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd. fiber Sol 2) was 10 0 g formulation. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 2) was obtained.

( Comparative product 3 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution F400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 3) was obtained.

( Comparative product 4 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of ground tea leaf turbid solution A 250 mL have a target transparency of 6.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 4) was obtained.

( Comparative product 5 )
700 mL of green tea leaf extract A, B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution A 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water.
Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 5) was obtained.

( Comparative product 6 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution A 700 mL have a target transparency of 2.0 degrees It was formulated to a final concentration of blended vitamin C so that 35.0 mg%, was indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd. fiber Sol 2) was 1 2 0 g formulation. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 6) was obtained.

( Comparative product 7 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL, and crushed tea leaf turbid solution F 1200 mL target transparency is 2.0 degrees so as formulated, final concentration blended vitamin C so that 35.0 mg%, was indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd. fiber Sol 2) 1 and 2 0 g formulation. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 7) was obtained.

( Comparative product 8 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 65.4 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 8) was obtained.

( Comparative product 9 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 65.4 mg%, and 40 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 9) was obtained.

( Comparative product 10 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 10) was obtained.

( Comparative product 11 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water.
Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 11) was obtained.

( Evaluation method )
For all of the implementation products 1 to 13 and the comparison products 1 to 11, the 10 panelists specialized in the frozen state, the sensory evaluation (sensory evaluation 1) after 4 hours (3 ° C) after opening, and the opening The sensory evaluation (sensory evaluation 2) after 8 hours later was carried out (sensory evaluation 2), and four-stage evaluation (1 to 4 points) was performed for each sample, and the average value was calculated. “◎” (4 points), “◯” (3 points), “Δ” (2 points), “×” (1 point), respectively. In addition, the evaluation items in each sensory evaluation were Fukumi incense, taste reverberation, thickness, taste, and throat. Moreover, about all of the implementation goods 1-13 and the comparison goods 1-11, about each external appearance after leaving each sample still at 20 degreeC for 1 month, it evaluated by the method similar to the above. Furthermore, “comprehensive evaluation” was performed by evaluating the suitability of a packaged green tea beverage as a product including fukumi incense, taste reverberation, thickness, taste, throat sensation, appearance and the like by the same method as described above. The blending ratio (weight) of the implementation products 1 to 13 and the comparison products 1 to 11, the measurement results of each component, and the evaluation results of each sample are shown in the following table.

( Table 1 )

( Table 2 )

( Table 3 )

( Table 4 )

( Table 5 )

( Table 6 )

( Discussion )
As for the inventive products 1 to 13, the evaluations in the frozen state (thaw rate 0%), the half-thaw state (thaw rate 50%), and the total thaw state (thaw rate 100%) are all above average and good and stable. there were. That is, the quality of the product of the present invention did not fluctuate greatly in the course of the frozen beverage gradually becoming wet and reaching the fully thawed state.
On the other hand, comparative products 1 to 11 are not preferable in appearance from the frozen state (comparative products 4 and 5) or have a problem in quality in the semi-thawed state (comparative products 1 and 4 to 9). 11), in addition to having a problem in quality in all thawed states (comparative products 2, 3, 6 to 11), it was inferior in overall evaluation as compared with the product of the present invention.

( Table 3 )

( Table 4 )

Claims (11)

The 90 cumulative mass% particle size (D90) in the tea extract is 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + gallate catechins) is 0. 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar)) is 0.1 to 200. Containerized green tea beverage. The container-packed green tea beverage according to claim 1, wherein the saccharide concentration, which is the sum of the monosaccharide concentration and disaccharide concentration, is 87 ppm to 380 ppm. The weight ratio of disaccharide concentration (disaccharide / monosaccharide + disaccharide) in the saccharide concentration obtained by combining the concentration of monosaccharide and the concentration of disaccharide is 0.69 to 0.92. Item 3. A green tea beverage in a container according to item 1 or 2. The container-packed green tea beverage according to any one of claims 1 to 3, wherein the total acidity is 600 ppm to 840 ppm. The packaged green tea beverage according to any one of claims 1 to 4, wherein the concentration of electron-localized catechin is 250 ppm to 550 ppm. The container-packed green tea drink according to any one of claims 1 to 5, wherein the caffeine concentration is less than 200 ppm. The container-packed green tea beverage according to any one of claims 1 to 6, comprising particles having an average particle size of 1 µm or more. The packaged green tea beverage according to any one of claims 1 to 7, wherein the transparency is 2 degrees to 12 degrees. The ratio of the step of adjusting the 90 cumulative mass% particle size (D90) in the tea extract to 2-50 μm and the total value of fructose, acidity and gallate catechins (fructose / acidity + gallate catechins) ) To 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is adjusted to 0.1-200. A process for producing a packaged green tea beverage. Taste improvement of green tea beverage characterized by adjusting the particle size (D90) of 90 cumulative mass% in tea extract to 2-50 μm and adjusting the sugar acidity ratio to 0.12-0.43 Method. The particle size (D90) of 90 cumulative mass% in the tea extract was adjusted to 2 μm to 50 μm, and the ratio (fructose / acidity + gallate type catechins) of fructose, acidity and gallate type catechins was adjusted. It is adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is adjusted to 0.1 to 200. A method for maintaining the quality of green tea beverages in containers.