JP5679615B1 - Tea beverage, method for producing the same, and method for adjusting sweet and astringent taste of containered green tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a strong sweet taste unique to a green tea beverage even in a small amount of drink from a cold temperature region to a normal temperature region, and it is possible to balance a sweetness and balance while enjoying a sense of concentration that satisfies drinking. The present invention provides a packaged green tea beverage that can feel a moderate astringency, has a good throat, and enjoys a good taste, a method for producing the same, and a method for adjusting the sweetness and astringency of the packaged green tea beverage. The ratio of the gallate catechin content (mg / 100 ml) to the acidic amino acid content (mg / 100 ml) of the amino acids contained in the beverage is 2.0-22.0, The difference (μm) between the 90% cumulative mass particle size (μm) (D90) of the fine particles contained in the beverage and the 10% cumulative mass particle size (μm) is set to 3.0 to 50.0. [Selection figure] None

Description

The present invention is a packaged green tea beverage and a method for producing the same, and it is possible to sufficiently feel sweetness such as high-quality green tea, which tends to be weak especially when drinking from a cold temperature region to a normal temperature region, A balanced green tea beverage, a method for producing the same and a green tea beverage that can be enjoyed with a good lingering taste and a good feeling over the throat. It is related with the sweet and astringent taste adjustment method.

Traditionally, green tea has been drunk in a teapot and gradually drunk in a hot state, with some being extracted over a long time with cold water. It was time consuming and not a general method.
In recent years, instead of such a form, green tea beverages in a so-called RTD (Ready to Drink) form, in which green tea extract is used as a container form, can be drunk immediately at any time, have become widespread.

The packaged green tea beverage was often drunk as a dry beverage, but through the strengthening and improvement of the container, it has become possible to respond to heated sales and is also used as a hot beverage. It continues to evolve in various ways according to needs.
Also, even when drinking in the cold to normal temperature range, instead of drinking a large amount instead of water as a conventional dry beverage, it is a mode of drinking little by little between work and reading, so-called “Chibi” An increasing number of scenes are being drunk in the form of “drinking”.
Furthermore, in recent years, there has been a demand for high quality that can satisfy the taste of original tea lovers who want to enjoy the original aroma and taste of green tea even for packaged green tea beverages. There is a growing need for containerized green tea drinks with the concept of being able to taste sweet flavors like high-quality tea.

When drinking a container-packed green tea beverage as a dry beverage, priority is given to easy drinking without excessive bitterness and astringency.
For this reason, although the concentration is lighter than the green tea beverage packaged in a hot region and the sweet flavor peculiar to green tea is felt weak, no particular problem has arisen because priority is given to ease of drinking.

As mentioned above, there are an increasing number of drinking scenes where container-packed green tea beverages are slowly tasted as palatable beverages for enjoying tea, and are often drunk in the cold or normal temperature range. Even so, there is a strong desire to enjoy the sweet flavor of green tea, such as high-quality green tea, and the enjoyment and response of drinking.

However, as described above, the bitterness and astringency tend to be emphasized in the cold state as compared with the case of drinking in the hot region, while the sweet flavor tends to be difficult to feel.
For this reason, if the bitterness and astringency are suppressed by thinly adjusting the concentration, the whole beverage becomes thin, the sweetness and the sense of concentration are more difficult to feel, and the concentration is increased to enhance the sweet flavor like high-grade tea. Then, there was a problem that bitterness and astringency were emphasized more and sweetness was overcome.

Green tea beverages are delicate in taste and aroma, and it is particularly difficult to adjust the balance between cold and normal temperatures.
Therefore, in container-packed green tea drinks that are drunk in the temperature range from cold to normal temperature, it is possible to appropriately suppress bitterness and astringency while enhancing the sweetness inherent in green tea, and to ensure a sufficient sense of concentration. The technical hurdles were very high compared to stuffed beverages.

Various attempts have been proposed so far to solve the technical problems peculiar to the diversification of drinking scenes and 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, although the inventions according to Patent Documents 1 and 2 exhibit a certain effect in terms of improving the feeling of drinking at cold temperatures, the sweet flavor like high-grade tea is emphasized and the sweetness is enhanced as in the present invention. However, it was still insufficient to realize a containerized green tea beverage that can sufficiently feel the astringent taste of a moderate balance and a sense of concentration.
In addition to the above patent documents, the technical problem of developing a container-packed green tea beverage having such characteristics is not recognized, and further, specific knowledge about a method for solving the technical problem, and this An index for evaluating the above has not been proposed so far among those skilled in the art.

Japanese Patent No. 4843118 Japanese Patent No. 4843119

The present invention makes use of the knowledge of the above-mentioned prior art documents, and it is possible to strongly feel the sweetness peculiar to a green tea beverage even in a small amount of drinking from a cold temperature region to a normal temperature region, and a concentration that responds to drinking. A packaged green tea beverage that can feel a moderate astringency with a good balance between sweetness and good taste, has a good throat, and enjoys a good taste. It aims at providing the astringency adjustment method.

As a result of earnest research, the inventors of the present application have found that the difference (D90-D10) between the 90% cumulative particle diameter (D90) and the 10% cumulative particle diameter (D10) indicating the particle size distribution of the particles in the beverage, ie, the liquid Even when drinking in cold conditions by adjusting the ratio of the content of gallate catechins and acidic amino acids in the beverage liquid to a predetermined range, and the bitterness While suppressing the astringency, it is possible to feel the sweetness peculiar to green tea beverages, to feel a moderate astringency that is balanced with sweetness, and to feel a sufficient drinking response It was found that a stuffed tea beverage was obtained.

That is, the present invention has the following configuration.
(1)
Among the amino acids contained in the beverage, the ratio of the content of gallate catechin (mg / 100 ml) to the content of acidic amino acid (mg / 100 ml) is 2.0 to 22.0, and in the beverage The difference (μm) between the 90% cumulative mass particle size (μm) (D90) of the fine particles contained in the particle and the 10% cumulative mass particle size (μm) is 3.0 to 50.0. Containerized green tea beverage.
(2)
1. Container-packed green tea beverage characterized in that the content (mg / L) of sedimentary particles (SSS) is 1.0 to 60.0 among water-insoluble floating substances contained in the beverage. .
(3)
The containerized green tea beverage according to 1 or 2, wherein the content of the acidic amino acid is the total content of aspartic acid and glutamic acid.
(4)
The content of the gallate catechin (mg / 100 ml) is 10.0 to 60.0.
(5)
The container-packed green tea beverage according to any one of 1 to 4, wherein an average particle diameter (μm) of water-insoluble particles in the drinking liquid is 3.0 to 24.0.
(6)
The containerized green tea beverage according to any one of 1 to 5, wherein the total content of acidic amino acids (mg / 100 ml) is 1.0 to less than 9.0.
(7)
The ratio of the content of gallate catechin (mg / 100 ml) to the content of amino acids having an acidic side chain (mg / 100 ml) among the amino acids contained in the beverage is 2.0 to 22.0. The difference (μm) between the 90% cumulative mass particle size (μm) (D90) of the fine particles contained in the beverage and the 10% cumulative mass particle size (μm) is 3.0 to 50. It adjusts so that it may be set to 0, The manufacturing method of the packaged green tea drink characterized by the above-mentioned.
(8)
Among the water-insoluble suspended substances contained in the beverage, the content (mg / L) of the sedimentary particles (SSS) is adjusted to be 1.0 to 60.0. 7 Method for producing green tea beverages in containers.
(9)
The ratio of the content of gallate catechin (mg / 100 ml) to the content of amino acids having an acidic side chain (mg / 100 ml) among the amino acids contained in the beverage is 2.0 to 22.0. The difference (μm) between the 90% cumulative mass particle size (μm) (D90) of the fine particles contained in the beverage and the 10% cumulative mass particle size (μm) is 3.0 to 50. A method for adjusting sweet and astringent taste of a green tea beverage packaged in a container, characterized by being adjusted to zero.

The present invention has the above-described configuration, so that it is possible to strongly feel the sweetness peculiar to green tea beverages even in a small amount of drink from a cold temperature region to a normal temperature region, and a sense of concentration that responds to drinking. Providing a packaged green tea beverage that can moderately suppress the emphasized bitterness and astringency while allowing you to enjoy it, enjoy a good throat finish, and a method for producing the same, and a method for adjusting the sweetness and astringency of the packaged green tea beverage can do.

The form for carrying out the container-packed green tea beverage according to the present invention will be specifically described in detail below. However, as long as the technical scope of the present invention is not deviated, a known technique other than the embodiment shown below is appropriately selected. It is also possible.

(Packed green tea beverage)
The container-packed green tea beverage according to the present embodiment is a beverage obtained by filling a container with an extract obtained by extracting green tea as a main raw material.
The green tea beverage filled in the container is extracted from, for example, a liquid consisting only of an extract obtained by extracting green tea, a liquid obtained by concentrating or diluting the extract, or a different concentration, or a different type of tea leaf. Examples include a liquid in which the extract liquids are mixed at a predetermined ratio, or a liquid in which an additive is added to any of these liquids.
The main raw material indicates that the blending ratio is at least 50%.

(Raw tea leaves)
The kind of the raw tea leaves of the packaged green tea beverage in the present invention is not particularly limited.
Specifically, it is a concept that broadly includes teas classified as non-fermented teas such as steamed tea, sencha, gyokuro, matcha, bancha, tama green tea, kettle roasted tea, and Chinese green tea.
In addition, the raw tea leaves according to this embodiment may be a blend of two or more kinds, or may be added with grains such as brown rice, flavors such as jasmine flowers, and other herbs.

(Amino acids)
Examples of amino acids contained in the containered green tea beverage include aspartic acid, glutamic acid, theanine, glycine, alanine, serine, tyrosine, cysteine, methionine, arginine, and lysine. In this application, the amino acid content (mg / 100 ml) Indicates the value of the total content of aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, alanine, and theanine.
The acidic amino acid that is one of the indicators of the present invention is an amino acid having a side chain that shows acidity. In the present invention, the total content of aspartic acid and glutamic acid among the aforementioned amino acids. (Mg / 100 ml).
In this embodiment, the content (mg / 100 ml) of the acidic amino acid is preferably 1.0 to 9.0, more preferably 1.2 to 8.0, and 1.2 to More preferably, it is 7.0.
In this embodiment, the amino acid content (mg / 100 ml) is preferably less than 50.0, more preferably 2.0 to 40.0, and more preferably 2.0 to 30.0. Is more preferable, and 2.5 to 5.0 is most preferable.
When the acidic amino acid and the amino acid content are in the above-mentioned range, in combination with an index of particle size distribution described later, the sweet flavor of the packaged green tea beverage is strengthened, and the balance with astringency is suitably adjusted. Contribute.

(Catechin)
In the present invention, catechins contained in a packaged green tea beverage are so-called non-polymer catechins, catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg). , Epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) and epigallocatechin gallate (EGCg).
In this embodiment, the content of catechins (mg / 100 ml) is preferably 25.0 to 110.0, more preferably 35.0 to 100.0, and even more preferably 35.0 to 80.0. 45.0-75.0 is most preferred. If the catechin concentration of the packaged green tea beverage is less than 25.0, the sweet incense due to the fragrance component is emphasized but the concentration feeling is not sufficiently obtained. Above this, the sweet incense is too weak, and the bitterness, astringency and egg taste are too emphasized, which is not preferable in that it affects the balance.
In order to adjust the non-polymer catechin concentration to the above range, it may be adjusted according to extraction conditions or the like, but it can also be adjusted by adding a catechin preparation or the like.

Among the aforementioned non-polymerized catechins, catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin gallate (ECg) and epigallocatechin gallate (EGCg) containing a gallate group are collectively referred to as gallate catechins.
In the present embodiment, the content (mg / 100 ml) of the gallate catechin is preferably 10.0 to 85.0, more preferably 10.0 to 75.0, and even more preferably 15.0 More preferably, it is -55.0.
In the present invention, the ratio of the gallate catechin content (mg / 100 ml) to the acidic amino acid content (mg / 100 ml) is 2.0 to 22.0, and 2.0 to 20 Is preferably 0.0, more preferably 2.0 to 18.0, and still more preferably 2.5 to 17.5.
When this ratio is in the above range, the bitterness and astringency are effectively suppressed while containing a certain amount of gallate catechin, and the particle size distribution (D90-D10) described later is in a specific range. As a result, sweetness such as high-quality green tea is emphasized, and it is possible to enjoy a sense of concentration that satisfies drinking.

(Epi catechins / non-epi catechins)
The catechins in the green tea beverage of the present invention may include an “epimeric catechin”, that is, an ester bond with gallic acid such as (−) EC, (−) EGC, (−) ECg, (−) EGCg, , “Non-epimeric catechins”, ie, (−) C, (−) GC, (−) Cg, (−) GCg. “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 non-epi catechins (epi-catechins concentration / non-epi-catechins concentration)” in the green tea beverage of the present invention is preferably 0.4 to 3.0, 0.5 -3.0 is more preferable, and 0.6-1.5 is most preferable.

(Electron localized catechin)
“Electron-localized catechin” contained in a packaged green tea beverage has a triol structure (a structure in which three OH groups are adjacent to a benzene ring), and it is considered that localization of electric charges is likely to occur when ionized. Specifically, epigallocatechin gallate (EGCg), epigallocatechin (EGC), epicatechin gallate (ECg), gallocatechin gallate (GCg), gallocatechin (GC), catechin gallate (Cg) and the like. is there.

(Electron localized catechin concentration)
In order to adjust the electron localized catechin concentration to the above range, it may be adjusted according to the extraction conditions. However, since it easily changes with 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 addition of a tea extract or the like.

The electron localized catechin concentration (mg / 100 ml) in the green tea beverage of the present invention is preferably 13.0 to 100.0, more preferably 14.0 to 90.0, and 15.0 to 80.0. Further preferred.

(Accumulated mass% particle size)
In the present embodiment, the cumulative mass% particles are an index indicating the particle size distribution of the insoluble fine particles contained in the drinking liquid, and when the drinking liquid is filtered with a predetermined aperture diameter, the total mass of the contained particles is Opening diameter through which 90% of the particles can pass is 90 cumulative mass% particle diameter (D90), and open diameter through which 50% of the particles can pass is 50 cumulative mass% particle diameter (D50) with respect to the total mass of the contained particles. , And the aperture diameter through which 10% of the particles can pass with respect to the total mass of the contained particles is referred to as 10 cumulative mass% particle diameter (D10).
The cumulative mass% particle size of the drinking liquid is to dry (fire) the raw material, add finely pulverized powdered green tea, etc., squeeze during extraction, centrifuge the extract, and filter the extract Etc., and can be adjusted by a known method.
Examples of filtration include ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration of biofunctional membranes, and filter cake filtration using a porous medium. From the viewpoint of adjusting the particle size and the particle diameter, 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.
The particle size adjustment is not particularly limited, but at the raw tea leaf stage or under the extract, mill, mixer, comitrol, homogenizer, line mixer, emulder, cutter mill, disper, juicer mixer, milder, It can be carried out by using a crusher or grinder such as a homomixer, a mass collider, a chopper, a pulper finisher or the like. In particular, when the homogenization treatment is performed by applying a pressure of at least 20 MPa, preferably at least 30 MPa, more preferably at least 50 MPa, particle refinement is promoted.
In the case of a green tea beverage, the cumulative mass% particle size (D90, D10, etc.) can be measured by, for example, a commercially available laser diffraction particle size distribution measuring device.
In this embodiment, the value (μm) of the difference between D90 and D10 (D90−D10) is 3.0 to 50.0, preferably 5.0 to 45.0, and 2.0 More preferably, it is-45.0.

(Suspended solids (SS))
In the present embodiment, suspended solids (SS) is one of indices indicating the degree of light blue turbidity.
Specifically, it is a general term for insoluble substances having a particle size of 2 mm or less that float in the drinking liquid, and is expressed by weight concentration (mg / L (ppm)).
There are a glass fiber filter method and a centrifugal separation method for measuring the suspended matter concentration. Usually, the glass fiber filter method is used, and the centrifugal separation method is applied to a sample that is difficult to filter. In the glass fiber filter method, a sample is suction-filtered with a glass fiber filter having a pore diameter of 1 μm, the filter residue is dried at 105 to 110 ° C. for 2 hours, and the weight of the residue is measured. In addition, there is a method for more easily obtaining the suspended matter concentration value by utilizing the property that the suspended matter concentration value is a reciprocal of the transparency. The measurement of the suspended solids concentration in the present invention assumes the measurement method by the above-mentioned simple method, but does not exclude the adoption of the measurement value obtained by the more strict measurement method within the range that those skilled in the art normally perform. .

(Settleable suspended solids (SSS))
Settleable suspended solids (SSS) is a measurement of the suspended solids concentration (SS) in the supernatant of a sample that has been allowed to stand at 5 ° C. for 5 hours. It is a value obtained by the difference (sedimentary suspended solid concentration (SSS) = floating matter concentration before standing (SS) −floating matter concentration (SS) after standing (5 ° C., 5 hours)).
That is, it indicates the amount of particles that settle out of the water-insoluble suspended solids in the beverage over a certain period of time.
In this embodiment, the sedimentary suspended solid concentration (SSS) (mg / L) is preferably 1.0 to 60.0, more preferably 1.0 to 50.0, and 1.0. -40.0 is more preferable, and 1.0-30.0 is most preferable.

Method for adjusting suspended solid concentration (SS) and sedimentary suspended solid concentration (SSS )
The suspended solids concentration (SS) and sedimentary suspended solids concentration (SSS) of green tea beverages are the types of raw tea used for the production of green tea beverages, the tea season, the firing and processing method, or a mixture of two or more different raw teas. Alternatively, it can be adjusted by the conditions of extraction, additives such as vitamin C, or mixing of two or more different tea extracts.
For example, select tea leaves (deep steamed sencha, powdered tea, powdered tea, etc.) that contain a large amount of fine powder as the raw tea, and perform extraction that cuts and crushes the tea leaves, for example, pressing extraction or stirring during extraction Thus, the suspended solid concentration (SS) of the green tea beverage can be increased. In addition, select tea leaves with a small amount of fine powder (such as kettle roasted tea, sencha with pulverized powder) as raw material tea, and mix them individually or in appropriate proportions, for example, using a column extractor to perform shower extraction The suspended matter concentration (SS) of the green tea beverage can be reduced by carrying out extraction such that the tea leaves are not cut or crushed and filtering the extract (filtering the cake, etc.). Further, for example, the suspended matter concentration (SS) can be adjusted by mixing a green tea beverage having a high suspended matter concentration (SS) and a green tea beverage having a low suspended matter concentration (SS) in an appropriate ratio.
In addition, for example, tea leaves with high specific gravity (most tea, weak tea leaves, main tea, etc.) are selected as raw tea, and tea leaves containing fine powder with high specific gravity (powdered tea is suspended in water and settled after a certain period of time. The concentration of the sedimentary suspended solids (SSS) of the green tea beverage can be increased by selecting the green tea beverage and the like and reducing the specific gravity of the green tea beverage. Also, for example, select tea leaves with a low specific gravity as raw material tea (bancha, strong tea leaves, stem tea, etc.), remove fine powder with high specific gravity from the extract (centrifugation, etc.), and increase the specific gravity of green tea beverages Can lower the sedimentary suspended solids concentration (SSS) of the green tea beverage. Furthermore, when centrifuging a liquid containing fine powder, such as an extract, the conditions of the liquid temperature, pH, centrifuge flow rate, rotation speed, and centrifugal sedimentation area (Σ) are adjusted as appropriate so The suspended matter concentration (SSS) can also be adjusted.

(Caffeine concentration)
The caffeine concentration (mg / 100 ml) in the green tea beverage of the present invention is preferably less than 35.0, and 7.0 to 30.0 is preferably caffeine concentration (mg / 100 ml) in the green tea beverage of the present invention. More preferably, 8.0 to 20.0 is more preferable. When the caffeine concentration exceeds 35.0, the bitterness derived from caffeine is not preferable in that it affects the balance between the scent feeling and the bitterness.
In order to adjust the caffeine concentration to the above range, hot water is sprayed on tea leaves, or tea leaves are immersed in hot water to elute caffeine in tea leaves, and tea extracts are prepared 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.

(Sugar)
The saccharides contained in the container-packed green tea beverage in this embodiment include monosaccharides and disaccharides.
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. In this embodiment, glucose (glucose) and fructose are used. (Fructose).
The concentration (ppm) of monosaccharide in the packaged green tea beverage of this embodiment is preferably 5.0 to 120.0, more preferably 11.0 to 100.0, and more preferably 15.0 to 80.0. More preferably, 18.0 to 70.0 is most preferable.
If the concentration of monosaccharides in a containerized green tea beverage is less than 5.0 ppm, it is not preferable from the viewpoint of lacking in the sense of concentration in the green tea beverage, and if it exceeds 120.0 ppm, the refreshing taste in the green tea beverage will be insufficient. It is not preferable from the viewpoint.
(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 is sucrose, cellobiose, maltose. (Malt sugar).
The concentration of disaccharide (ppm) in the green tea beverage of the present invention is preferably 80.0 to 260.0, more preferably 80.0 to 230.0, still more preferably 90.0 to 200.0, 90.0 to 180.0 is most preferable.
If the concentration of the disaccharide in the containered green tea beverage is less than 80.0 ppm, it is not preferable from the viewpoint of lack of a sense of concentration in the green tea beverage, and if it exceeds 260.0 ppm, the refreshing taste in the green tea beverage will be insufficient. It is not preferable from the viewpoint.

(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 “green sugar beverage” of the present invention preferably has a “saccharide concentration combining the monosaccharide concentration and the disaccharide concentration” (ppm) of 85.0 to 380.0, more preferably 91.0 to 320.0. 105.0 to 280.0 is more preferable, and 108.0 to 250.0 is most preferable.
If the concentration of “sugar concentration of monosaccharide and disaccharide combined” of the packaged green tea beverage is less than 85.0, it is not preferable from the viewpoint of lack of concentration (greenness) in the green tea beverage. If it exceeds 0.0, the refreshing taste in the green tea beverage is not preferable.
Further, the ratio between the concentration of monosaccharide and the concentration of disaccharide (disaccharide / monosaccharide) is not particularly limited, but may be 0.5 to 0.95.
(Sucrose concentration)
Sucrose in the present invention is a kind of disaccharide in which glucose (glucose) and fructose (fructose) are bound.
The sucrose concentration (ppm) of the green tea beverage of the present invention is preferably 80.0 to 350.0, more preferably 90.0 to 300.0, and most preferably 90.0 to 280.0.
If the sucrose concentration of the containered green tea beverage is less than 80.0, it is not preferable from the viewpoint that the bitterness in the green tea beverage is conspicuous, and if it exceeds 350.0, it is not preferable from the viewpoint that the taste of the green tea beverage is conspicuous.

(Ratio of sucrose concentration to saccharide concentration (sucrose / saccharide concentration))
In the present invention, the “ratio of sucrose concentration to saccharide concentration (sucrose / saccharide concentration)” means the ratio of sucrose concentration to saccharide concentration, which is the sum of the monosaccharide concentration and the disaccharide concentration ( Sucrose / sugar concentration). The “sucrose / sugar concentration” in the present invention is not particularly limited, but may be 0.5 to 0.95.

(Adjustment method of sugar concentration and ratio)
In order to adjust the saccharide concentration and the saccharide ratio to the above ranges, for example, as described in Japanese Patent No. 4843118, it is possible to adjust the drying (burning) processing and extraction of tea leaves as appropriate. For example, when the drying (burning) processing of tea leaves is strengthened, saccharides are decomposed and reduced, and when extracted at a high temperature for a long time, saccharides are decomposed and reduced. However, the saccharide concentration and the saccharide ratio can be adjusted according to the drying (burning) conditions of the tea leaves and the extraction conditions.

At this time, it is possible to adjust by adding saccharides, but the original flavor balance of the green tea beverage may be lost, so for example, conditions for obtaining a tea extract can be adjusted without adding sugar. A method such as adjusting the mixing ratio of a plurality of different tea extracts or adding a tea extract or a tea refined product is preferable.

(Aroma component)
The aromatic component contained in the beverage liquid of the container-packed green tea beverage in the present invention includes a complex such as methylpyrrole, methylpyrazine, 2,5-dimethylpyrazine, ethylpyrazine, and 3-ethyl-2,5-dimethylpyrazine. Pyrazines having a ring, and also comprising aliphatic alcohols and aliphatic aldehydes such as 1-penten-3-ol, Z-2-penten-1-ol, 2Z, 4E-heptadienal, 2E, 4E-heptadienal So-called fatty acid degradation products, terpene alcohols such as linalool, trienol, α-terpineol, nerol and nerolidol, aldehydes such as pentanal, hexanal, peptenal, nonanal, E-2-hexanal, furfural, 5-methylfurfural, etc. Due to francs, etc. .
Examples of the nonones include 2,6,6-trimethyl-1-cyclohexene-1-acetaldehyde, α-ionone, β-ionone, 5,6-epoxy-β-ionone, and dihydroactinidiolide.

Among the aromatic components, pyrazines (pyrazines / fatty acid degradation products) with respect to fatty acid degradation products are preferably 2.0 to 70.0, and preferably 2.0 to 45.0. 45.0 is more preferable and 15.0-45.0 is still more preferable.
Further, the pyrazines (pyrazines / ionones) with respect to the nonones are preferably 5.0 to 70.0, preferably 5.0 to 65.0, more preferably 10.0 to 50.0, More preferably, it is 20.0-45.0.

Pyrazines are sweet and fragrant fragrances that are generated when amino acids in tea leaves undergo an amino-carbonyl reaction by heating such as heating, and are thought to contribute mainly to the sweetness unique to high-grade tea.
On the other hand, fatty acid degradation products increase due to oxidation of tea leaves and the like, and are generally said to have a fragrance close to violet flowers. By being present in a predetermined ratio with the pyrazines, it can be prepared to have a sweet and refreshing flavor like high-grade tea.
In addition, yonons increase due to tea leaf oxidation and are generally said to have a fragrance close to violet flowers. By being present in a predetermined ratio with the pyrazines, it can be prepared to have a sweet and refreshing flavor like high-grade tea.
The aroma component can be adjusted by adding a steam-distilled extract of tea leaves, and can also be adjusted by tea type, processing method, firing conditions, extraction conditions, and the like.
As described above, it is well known that aroma components such as pyrazines and fatty acid degradation products vary depending on tea types, extraction temperature conditions, and the like, and the tendency thereof is also known to those skilled in the art.
However, the knowledge that the taste of high-quality tea can be realized by paying attention to the knowledge of the preferred balance of pyrazines and fatty acid degradation products and the relationship between the preferred balance of gallate catechins and acidic amino acids in the drinking liquid, To date, it has never been known to those skilled in the art.
For this reason, once the numerical range of the component serving as an indicator is clarified, it is possible for those skilled in the art to prepare pyrazines and fatty acid degradation products within a desired numerical range by known techniques without trial and error adjustment. is there.

(PH)
The container-packed green tea beverage in this embodiment preferably has a pH of 6.0 to 6.5 at 20 ° C. The pH is more preferably 6.0 to 6.4, and particularly preferably 6.0 to 6.3.

(Measurement method of each component)
The concentrations of the monosaccharides, disaccharides, total catechins, electron-localized catechins, caffeine, and amino acids described above can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC).

(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.

(Production method)
The green tea beverage of the present invention is, for example, selected from tea leaf raw materials, tea leaf drying (fire-in) processing and extraction conditions, and further adjusting the mixing ratio of the extract and crushed tea leaves as appropriate. The ratio of the gallate catechin content (mg / 100 ml) to the acidic amino acid content (mg / 100 ml) is 2.0 to 22.0, and the 90% cumulative mass of the fine particles contained in the beverage liquid It can be produced by adjusting the difference (μm) between the particle size (μm) (D90) and the particle size (μm) of 10% accumulated mass to 3.0 to 50.0. However, it is not limited to such a manufacturing method.

Hereinafter, examples of the present invention will be described based on the above-described embodiment, but the form can be appropriately changed without departing from the technical scope of the present invention.

1. Sample preparation (used tea leaves)
A method for preparing the example sample and the comparative example sample in this example will be described below.
The container-packed green tea beverage according to the present example obtained an extract using the following tea leaves.
(Tea leaf A for extraction liquid)
Yabukita seeds, Shizuoka Prefecture's deepest steamed tea Aracha is baked at 265 ° C for 10 minutes using a rotary drum-type flame chiller (green tea leaf B for extract)
Yutaka green seeds, Kagoshima prefecture most tea deep steamed crude tea (crushed tea leaves C for turbid liquid)
Yabukita seeds, most steamed deep-boiled tea from Shizuoka Prefecture Aracha Ball milling (BM-400, manufactured by Makino) (input amount 200 kg)

2. Preparation of tea extract, ground tea leaf suspension and steam distilled extract Using the tea leaves as raw materials, tea extract, ground tea leaf suspension and steam distilled extract were obtained.
In addition, the steam distillation extract was used as needed for adjustment of an aroma component.
(Tea extract A)
After extracting the tea leaves A6g and B6g with 480 mL of 85 ° C. hot water for 3 minutes, using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia), a flow rate of 300 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² and filtered through a filter (made of polypropylene) having a mesh size of 1 μm to obtain a tea extract A.
(Tea extract B)
After extracting 7.8 g of tea leaves A and 7.8 g of tea leaves with 480 mL of hot water at 85 ° C. for 3 minutes, 2.6 g of filter aid (Shinwa Foods Chemical Co., Ltd. “Dybagan”) was added and stirred for 3 minutes, followed by centrifugation. Using a vacuum machine (SA1 continuous centrifuge manufactured by Westphalia), processed at a flow rate of 300 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and filtered through a filter (made of polypropylene) with a mesh size of 1 μm. B was obtained.
(Tea extract C)
After extracting 4.2 g and B28.8 g of the above tea leaves with 480 mL of hot water at 60 ° C. for 6 minutes, 1.12 g of filter aid (Shinwa Foods Chemical Co., Ltd. “Dibagan”) was added and stirred for 3 minutes, followed by centrifugation. Using a vacuum machine (SA1 continuous centrifuge manufactured by Westphalia), processed at a flow rate of 300 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and filtered through a filter (made of polypropylene) with a mesh size of 1 μm. C was obtained.
(Tea extract D)
After extracting 13.4 g of tea leaves A and 3.4 g of B with 480 mL of hot water at 90 ° C. for 3 minutes, using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia), a flow rate of 300 L / hr, a rotational speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) Treated with 1000 m ² and filtered through a filter (made of polypropylene) having a mesh size of 1 μm to obtain a tea extract D.
(Crushed tea leaf suspension A)
The crushed tea leaf C was dispersed in water with a high-speed homogenizer and filtered through a filter (made of polypropylene) having a mesh size of 60 μm to obtain a crushed tea leaf suspension A.
(Crushed tea leaf suspension B)
The pulverized tea leaf C was dispersed in water with a high-speed homogenizer and filtered with a filter (made of polypropylene) having a mesh size of 5 μm to obtain a crushed tea leaf suspension B.
(Steam distillation extract A)
100 g of tea leaves A for extraction liquid were immersed in 100 g of warm water at 40 ° C. for 10 minutes, and 150 g of distillate was collected by a steam distillation method to obtain “steam distillation extract A”.
(Steam distillation extract B)
100 g of tea leaves B for the extract were immersed in 100 g of warm water at 40 ° C. for 10 minutes, and 150 g of distillate was collected by a steam distillation method to obtain “steam distilled extract B”.

3. Preparation of Beverage Raw Material Liquid The tea extract liquid and crushed tea leaf suspension were mixed under the following conditions to obtain beverage raw material liquids A to D for adjusting the example samples and the comparative example samples.
(Beverage ingredient liquid A)
When the final volume of the extract A is increased, the ground tea leaf suspension A is mixed so that the SS is 90 mg / L and the SSS is 55 mg / L, and the tea extract (ITOEN “Tearfuran 90S” ( 1.16 g of catechin mixture mainly composed of gallate type)), 400 ppm of vitamin C and pH adjustment with baking soda, make up to 2000 ml with pure water and add “beverage ingredient liquid A” Obtained.
(Beverage ingredient liquid B)
The pulverized tea leaf suspension B was mixed with the extract B so that the SS was 90 mg / L and the SSS was 20 mg / L at the time of final measurement. The vitamin C was mixed with 400 ppm at the time of the final measuring up of the mixed solution, and the pH was adjusted with baking soda, and then diluted to 2000 ml with pure water to obtain a “beverage raw material solution B”.
(Beverage ingredient liquid C)
The pulverized tea leaf suspension A was mixed with the extract B so that the SS was 90 mg / L and the SSS was 40 mg / L at the time of final measurement. The vitamin C was mixed with 400 ppm at the time of the final measuring up of the mixed solution and the pH was adjusted with sodium bicarbonate, and then diluted with 2000 ml of pure water to obtain a beverage raw material solution C ”.
(Beverage ingredient liquid D)
The ground tea suspension B was mixed with the extract A so that the SS was 90 mg / L and the SSS was 10 mg / L at the time of final measurement. 0.20g of tea extract (Itoen "Teafuran 90S" (catechin mixture mainly composed of gallate type)) is added to the mixed solution at the time of final measurement of the mixed solution, and 400 ppm of vitamin C is further added. After adjusting the pH with sodium bicarbonate, the volume was made up to 2000 ml with pure water to obtain “beverage raw material liquid D”.

4). Preparation of Example Samples The beverage raw material liquids A to D were mixed at the mixing ratios shown in Table 1, respectively, to obtain Example Samples 1 to 8 and Comparative Example Samples 1 to 4.
The adjusted Example Samples 1 to 8 and Comparative Samples 1 to 4 were each subjected to UHT sterilization (135 ° C., 30 seconds), cooled in a plate, and filled into a transparent plastic bottle (PET bottle) at 85 ° C.
For Example Samples 6 and 8, beverages A to D, in which ground tea leaf suspension was mixed so that SS was 90 mg / L and SSS was 55.0 mg / L at the time of final measurement, were mixed at the mixing ratio shown in the table. did.
Moreover, about Example sample 7, the drink AD which mixed the pulverized tea leaf suspension was mixed by the mixing | blending ratio of a table | surface so that SS might be 90 mg / L and SSS might be 0.5 mg / L at the time of the last measuring up. .

For Example Samples 1 to 8 and Comparative Samples 1 to 4 prepared as shown in Table 1, analysis and measurement were performed as shown in Table 2 for the constituent requirements of the present invention.

In this example, each component was analyzed by the following method.

(1) Measuring method of each component (monosaccharide, disaccharide, catechins, caffeine, amino acids)
As described above, the concentration of monosaccharides, disaccharides, total catechins, electron-localized catechins, gallate catechins, caffeine, and amino acids can be determined by using a high-performance liquid chromatogram (HPLC), etc. It was measured.

(2) Settleable suspended solids (SSS)
Settleable suspended solids (SSS) is a measurement of the suspended solids concentration (SS) in the supernatant of a sample that has been allowed to stand at 5 ° C. for 5 hours. This is a value obtained from the difference.
That is, (sedimentable suspended solid concentration (SSS) = floating suspended solid concentration before standing (SS) −floating suspended solid concentration (SS) after standing (5 ° C., 5 hours)).

(3) The content ratio of the pyrazine group, the ionone group, and the fatty acid oxide group and the ionone group content ratio were measured by the SPME method (solid-phase microextraction method) using the apparatus shown below.
The pyrazines measured in this example are methylpyrrole, methylpyrazine, 2,5-dimethylpyrazine, ethylpyrazine, and 3-ethyl2,5-dimethylpyrazine. 6-trimethyl-1-cyclohexene-1-acetaldehyde, α-ionone, β-ionone, 5,6-epoxy-β-ionone, and dihydroactinidiolide, and fatty acid oxides include linalool, trienol, α -Terpene alcohols such as terpineol, nerol and nerolidol, and aldehydes such as pentanal, hexanal, peptenal, nonanal and E-2-hexanal.

(Analyzer / Specifications)
SPME fiber: Superco DVB / carboxen / PDMS
Equipment: 5973N manufactured by Agilent
GC-MS system column: Agilent DB-WAX, 60 mm x 0.25 mm x 0.25 μm
Column oven: 35 to 240 ° C., 6 ° C./min
(Measuring method)
Add 10 μl of sample, 3 g of NaCl, and 5 μL of 0.1% cyclohexanol as an internal indicator to the vial and seal it. And measured.
The content ratio of the pyrazine group and the ionone group and the non-containment of the pyrazine group and the fatty acid oxide group were calculated from the area value by selecting a characteristic peak from the obtained MS spectrum.

(Evaluation method)
For all of Example Samples 1 to 8 and Comparative Samples 1 to 4, ten professional panelists stored at room temperature for one month, and then sensory evaluation was performed with 200 ml drunk at 20 ° C. 5 grades (5 to 1 point) are calculated and the average value is calculated. In order of favorable evaluation, “◎” (5 points), “◯” (4 points), “Δ” (3 points), “▲” (2 points), “×” (1 point). In addition, in the comprehensive evaluation, the total score of the respective evaluations is 20 to 17 points ◎, 16 to 14 points ○, 13 to 11 points △, 10 points or less, or x in any of the above items, that is 1 When there was a point evaluation, it was set as x. In addition, the evaluation items in each sensory evaluation are as follows.

(Evaluation item)
The present invention suppresses the bitterness and astringency that is emphasized when drinking from cold to normal temperature, and even if it is a small amount of drink, it does not give the impression that it is thin and unsatisfactory, and drinks like high-quality green tea The objective is to obtain a packaged green tea beverage that has a good throat and enjoys a good taste, while enjoying a satisfying concentration, and whether or not this can be achieved is as follows. Evaluation was performed by scoring items according to the evaluation criteria.
・ Naturity, aftertaste, throatiness, satisfaction (mellow body): Balance between suitable texture and astringency

Table 3 shows the sensory test results based on the evaluation items.

(Discussion)
In this example, with respect to Example Samples 1 to 8 when drinking in a state close to room temperature of 20 ° C. after being stored at room temperature for one month with a volume of 200 ml less than that of a normal green tea beverage packed in a container About "Sashimi", "Aftertaste", "Nodokoshi", "Satisfaction (mellow richness): Suitable texture and astringency balance", all of the evaluation items are superior to the comparative sample. It could be confirmed.
On the other hand, it was found that Comparative Examples Samples 1 to 4 that do not satisfy the requirements of the present invention were evaluated at one point, which is the lowest in one or more evaluation items, and did not satisfy the requirements as a beverage.

INDUSTRIAL APPLICABILITY The present invention is a container-packed green tea beverage and a method for producing the same, and can be used in a method for adjusting the sweetness and astringency of a packaged green tea beverage.

Claims (9)

Among the amino acids contained in the beverage, the ratio of the content of gallate catechin (mg / 100 ml) to the content of acidic amino acid (mg / 100 ml) is 2.0 to 22.0, and in the beverage The difference (μm) between the 90% cumulative mass particle size (μm) (D90) of the fine particles contained in the particle and the 10% cumulative mass particle size (μm) is 3.0 to 50.0. Containerized green tea beverage. The content (mg / L) of sedimentary particles (SSS) among water-insoluble floating substances contained in the beverage is 1.0 to 60.0. Containerized green tea beverage. The container-packed green tea beverage according to claim 1 or 2, wherein the content of the acidic amino acid is a total content of aspartic acid and glutamic acid. The container-packed green tea beverage according to any one of claims 1 to 3, wherein a content (mg / 100 ml) of the gallate catechin is 10.0 to 60.0. The container-packed green tea beverage according to any one of claims 1 to 4, wherein an average particle diameter (µm) of water-insoluble particles in the drinking liquid is 3.0 to 24.0. The said acidic amino acid content total (mg / 100ml) is 1.0-less than 9.0, The manufacturing method of the packaged green tea drink of any one of Claims 1-5 characterized by the above-mentioned. The ratio of the content of gallate catechin (mg / 100 ml) to the content of amino acids having an acidic side chain (mg / 100 ml) among the amino acids contained in the beverage is 2.0 to 22.0. The difference (μm) between the 90% cumulative mass particle size (μm) (D90) of the fine particles contained in the beverage and the 10% cumulative mass particle size (μm) is 3.0 to 50. It adjusts so that it may be set to 0, The manufacturing method of the packaged green tea drink characterized by the above-mentioned. The water-insoluble floating substance contained in the beverage is adjusted so that the content (mg / L) of the sedimentary particles (SSS) is 1.0 to 60.0. Item 7. A method for producing a containerized green tea beverage according to Item 6. The ratio of the content of gallate catechin (mg / 100 ml) to the content of amino acids having an acidic side chain (mg / 100 ml) among the amino acids contained in the beverage is 2.0 to 22.0. The difference (μm) between the 90% cumulative mass particle size (μm) (D90) of the fine particles contained in the beverage and the 10% cumulative mass particle size (μm) is 3.0 to 50. A method for adjusting sweet and astringent taste of a green tea beverage packaged in a container, characterized by being adjusted to zero.