JP2001204386A - Green tea drink and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a green tea drink, especially the green tea drink packed in a transparent sealed container, hardly causing turbidity and precipitation over a long period without reducing the flavor and taste originally possessed by the extract of the green tea, without requiring a complex process. SOLUTION: This green tea drink in which the formation of the turbidity and the precipitation is suppressed, is produced by adding and formulating an enzyme-treated lecithin such as lysolecithin or a preparation containing the enzyme-treated lecithin, preferably in an amount of >=30 ppm expressed in terms of the enzyme-treated lecithin, as an essential active ingredient to and with the extract of the green tea obtained by extracting the leaves of the green tea with hot water, preferably with hot water containing 0.1-3 wt.% L-ascorbic acid based on the amount of the leaves of the green tea.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a green tea beverage in which turbidity or sediment formation is suppressed, and more particularly, to the production of turbidity or sediment containing an enzyme-treated lecithin or a preparation containing an enzyme-treated lecithin as an essential active ingredient. The present invention relates to a green tea beverage in which is suppressed.

[0002]

2. Description of the Related Art In recent years, the market for green tea beverages in sealed containers, which are filled in sealed containers such as cans and plastic bottles and distributed and sold for a long period of time, has been expanding. However, tea beverages, particularly green tea beverages, may become turbid or precipitate during long-term storage after production, which has been a problem, particularly in the case of beverages packed in transparent containers. It has been reported that the turbidity and precipitation of the green tea extract are caused by the polymerization of polysaccharides into complexes of catechins (for example, catechin gallate) and caffeine to form turbid particles. However, polyphenols, caffeine, proteins, It is also said that components such as pectin, polysaccharides and calcium ions are involved in a complicated manner. Conventionally, for example, the following techniques are known as techniques for preventing turbidity or sedimentation of this green tea beverage.

[0003] JP-A-4-45744 discloses a water-soluble green tea component obtained by extracting green tea or fresh or dried tea leaves.
Organic materials and inorganic materials are separated by ultrafiltration using ultrafiltration membranes, and high-molecular components having a molecular weight of about 10,000 or more are removed to remove high-molecular compounds soluble in green tea beverages. A method for producing a green tea beverage having a kokumi and a good flavor while preventing crystallization of white thread-like and flocculent solids in the beverage and changing the concentration of the nourishing component of the green tea is described. .

Japanese Patent Application Laid-Open No. 4-31348 discloses that green tea is extracted with warm water, preferably in warm water of about 40 to 100 ° C. for about 1 hour.
After extraction for 10 to 10 minutes, the tea husk is removed with a metal net, cloth, or the like, and the pH of the extract is adjusted to about 4.0 to 5.0 in an acidic range using L-ascorbic acid. By rapidly cooling to room temperature or less, preferably 20 ° C. or less, the formation of turbidity or slime is promoted, and various polymer compounds are incorporated into the turbidity or slime to form particles, and then the particles are centrifuged or any other means. After removing turbidity and dust components including particles, a filter aid is added to the supernatant, and the remaining polymer is removed by filtration with a filter cake. Thereafter, the pH of the extract is adjusted to about 5.5 to 5.5. After adjusting to a neutral range of 7.0, filling in a bottle, a plastic container, or the like, preferably a transparent container, sterilizing by a conventional method, and producing a green tea beverage which does not produce turbidity or dust over time. Is described.

[0005] JP-A-6-269246 discloses that tea is extracted with warm water, the resulting extract is cooled, tannic acid is added and the mixture is allowed to stand, and then fine tea particles and the like are centrifuged. There is described a method for producing a tea beverage having a long-term storage property, which comprises removing a turbid substance and clarifying the extract by diatomaceous earth filtration.

[0006] Japanese Patent Application Laid-Open No. 7-170912 discloses that in producing a tea extract from a tea raw material, extraction of an active ingredient from the tea raw material and addition of an acid component such as citric acid, malic acid, acetic acid, and ascorbic acid. A method for producing a tea extract characterized by sequentially comprising a step of obtaining an acidic tea extract and a step of homogenizing the acidic tea extract under high pressure, specifically, once adjusting the tea extract to an acidic region. Changes the tertiary structure of the polymer component in the tea extract, and then homogenizes the polymer component under high pressure to reduce the size of the polymer component, prevent secondary aggregation, and prevent turbidity and sedimentation during long-term storage. To prevent
A method for producing a tea extract that does not impair the flavor of the tea extract is described.

[0007] Japanese Patent Application Laid-Open No. H10-165096 discloses a method for producing tea comprising a step of subjecting a hot or hot water extract of tea leaves to a cation exchange treatment with a cation exchange resin having a sulfonic acid group to which potassium ions are previously bound. The production method, in particular, that a certain pre-treatment (preliminary binding of potassium ions) to the ion exchange resin to be used can maintain the original flavor of tea, and the temperature conditions of the cation exchange treatment are within a certain range ( (5 to 45 ° C.) to maintain the taste of the tea beverage more favorably. If the pH of the tea extract is adjusted to a certain range (pH 5 to 6.5) before the cation exchange treatment, long-term storage is possible. Even if it is possible to produce tea that does not cause turbidity or sedimentation at all, and if the conductivity of the cation-exchanged tea extract is adjusted to a certain range (0.6 to 0.8 mS / cm), the original flavor of tea Has been described, each can be maintained more reliably.

[0008] On the other hand, as a technique relating to the application of enzyme-treated lecithin to beverages, for example, the following are known. JP-A-64-85043 discloses a milk component having a germination / proliferation inhibitory effect and emulsion stability of a heat-resistant bacterial spore prepared by blending lysolecithin in a beverage comprising an aqueous coffee extract, a milk component and a sweetener. A coffee beverage is described, and JP-A-7-123956 discloses the suppression of germination and growth of heat-resistant bacterial spores obtained by blending lysolecithin and an organic acid monoglyceride in a beverage comprising an aqueous coffee extract, a milk component, a sweetener, and the like. JP-A-8-182485 discloses a coffee beverage containing a milk component having an action.
An emulsifier formulation for obtaining a milk beverage having excellent emulsification stability, containing a sucrose fatty acid ester having an LB of 15 to 16 and an enzyme-treated lecithin is described.

[0009] Japanese Patent Application Laid-Open No. 9-173028 discloses a composition of HLB11 or higher, which can be easily dispersed in calcium-enriched beverage and can maintain the dispersed state for a long time. Weight mixing ratio of sugar fatty acid ester to lysolecithin 5: 1 to 1:
And JP-A-11-92488 discloses a dispersant for a calcium-enriched beverage comprising a saturated and / or unsaturated fatty acid having 12 to 22 carbon atoms as a constituent fatty acid and having a monoester content of 90% by weight or more. A sucrose fatty acid ester composition containing 95 to 99% by weight of a sucrose fatty acid ester, and 1 to 5% by weight of an ionic surfactant selected from a fatty acid lactate ester salt, a hydroxycarboxylic acid monoglyceride and a lecithin-based compound is 50 ppm to 50 ppm 2% by weight
Contains clear drinking water.

Further, with respect to a method for producing enzyme-treated lecithin, for example, the following techniques are known. JP-A-63-2
No. 79753 discloses a naturally occurring lecithin (1,2-
Diacyl glycero phospholipids) is partially hydrolyzed with phospholipase A ₂ lysolecithin (1-monoacyl glycero phospholipids) to the reforming, free fatty acids and other lipid soluble components an organic solvent derived from the raw material produced during the reaction A method for producing an enzyme-modified lecithin containing 6.0% by weight or more of a lysolecithin component separated and removed by purification in total phospholipids is described. JP-A-2-49593 discloses that phospholipase A is added to crude crude oil. A method for producing lysolecithin by enzymatically treating phospholipids in crude crude oil by the action of an enzyme having an activity is described. JP-A-3-206855 discloses that a phospholipid mixture can be prepared by using phospholipase D and phospholipase A together. A food emulsifier for bread obtained by processing is described.

[0011]

According to the above-mentioned prior art relating to suppression of turbidity or sedimentation of green tea beverages, the operation of removing turbidity or sediment by physical filtration also removes some of the flavor and taste components in the tea extract. There are problems, such as the need for acidification step, high pressure homogenization treatment step, the need for alkali addition step, increase in the number of treatment steps, temperature, pH adjustment, preparation of cation exchange resin, electric conductivity It was not satisfactory due to the problem of adding complicated steps such as monitoring during processing. The object of the present invention is to eliminate the need for complicated steps,
Another object of the present invention is to provide a green tea beverage which is free from turbidity or sediment for a long period of time without losing the original flavor and taste of the green tea extract, particularly a green tea beverage in a transparent closed container.

[0012]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and have found that an enzyme-treated lecithin known as a food emulsifier or a preparation containing an enzyme-treated lecithin as an essential active ingredient, Tea beverages and oolong tea beverages have almost no turbidity or sedimentation inhibiting effect,
The present inventors have specifically found that green tea beverages have an inhibitory effect on the formation of turbidity or sediment, and can suppress the formation of turbidity or sedimentation of green tea extract or green tea beverage for a long period of time. In addition, when a green tea extract obtained by extracting tea leaves using hot water containing 0.1 to 3% by weight of L-ascorbic acid with respect to the tea leaves is used, the green tea extract acts synergistically with the enzyme-treated lecithin. It has been found that a green tea beverage in which the turbidity of the liquid or the formation of a precipitate is further suppressed can be obtained. The present invention has been completed based on these findings.

That is, the present invention provides a green tea beverage in which turbidity or precipitation is suppressed, wherein an enzyme-treated lecithin or a preparation containing enzyme-treated lecithin as an essential active ingredient is blended (claim 1). An enzyme-treated lecithin or a preparation containing an enzyme-treated lecithin as an essential active ingredient, and a green tea beverage in which turbidity or precipitation is suppressed, wherein L-ascorbic acid is compounded; 3. The green tea beverage (Claim 3) wherein turbidity or precipitation is suppressed, according to claim 1 or 2, wherein the enzyme-treated lecithin is an enzyme-decomposed lecithin containing lysolecithin or lysolecithin. generation suppression of turbidity or precipitation according to any one of claims 1 to 3, characterized in that an enzyme treatment using lipase a ₂ Green tea beverage (claim 4) or formulations containing as the essential active ingredient enzymatic treatment lecithin or enzyme treatment lecithin, 30 ppm as enzyme treatment lecithin
The green tea beverage (Claim 5) in which the formation of turbidity or precipitation is suppressed according to any one of claims 1 to 4, and L-ascorbic acid is used as an aqueous medium for extracting green tea, wherein the aqueous medium is extracted. 6. A green tea beverage (Claim 6) in which turbidity or sedimentation is suppressed according to any one of claims 1 to 5, wherein the green tea beverage is blended in an amount of 0.1 to 3% by weight with respect to the tea leaves. The beverage is a green tea beverage contained in a sealed container, and relates to a green tea beverage (claim 7) according to any one of claims 1 to 6, wherein turbidity or precipitation is suppressed.

The present invention also relates to a method for producing a green tea beverage in which a green tea extract obtained by extracting green tea leaves with an aqueous medium for extracting green tea is diluted with an aqueous medium, comprising an enzyme-treated lecithin or an enzyme-treated lecithin as an essential active ingredient. A method for producing a green tea beverage in which turbidity or precipitation is suppressed, characterized in that the preparation to be prepared is added to the green tea extract at least 30 ppm as an enzyme-treated lecithin, and an aqueous medium for extracting green tea, L-ascorbic acid is 0.1 to the tea leaves
The present invention relates to a method for producing a green tea beverage in which turbidity or precipitation is suppressed (claim 9), wherein the aqueous medium is 3% by weight.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, green tea is the first step in the production of tea leaves or tea buds as a raw material, and the enzyme activity in the tea leaves or tea buds is reduced by steaming the tea leaves or tea buds or roasting them in a kettle. It refers to unfermented tea made without fermentation after being stopped, and does not include black tea, which is fermented tea, and oolong tea, which is semi-fermented tea. In addition, as green tea in the present invention, sencha,
Gyokuro, matcha, bancha, roasted green tea, steamed green tea, kamasen green tea and the like can be specifically exemplified. In the present invention, green tea is sometimes referred to as green tea leaf.

In the present invention, the enzyme-treated lecithin refers to lecithin treated with phospholipase, wherein lecithin is phosphatidylcholine or various phospholipids such as phosphatidylcholine and phosphatidylethanolamine. Refers to a phospholipid mixture containing Examples of such a phospholipid mixture include commercially available soybean lecithin and egg yolk lecithin (Monthly Food Chemical,
Mon., 1999, pp. 94-99). Further, as the enzyme-treated lecithin, any known enzyme-treated lecithin can be used. However, phospholipase A ₁ , phospholipase A ₂ , phospholipase B, phospholipase with lipase D, etc., 1-acyl lysolecithin by removing one fatty acid group from lecithin, 2-acyl lysolecithin preferably such lysolecithin, lysophosphatidyl choline treated lecithin with phospholipase a ₂ among them preferably of 1-acyl lysolecithin, such as preferred lysolecithin, the soybean lecithin partially hydrolyzed with phospholipase a _2, separating the other fat soluble content of free fatty acids and derived from the starting materials produced during the reaction with an organic solvent such as Lysolecithin obtained by removal and purification Can be specifically exemplified.

In the present invention, the preparation containing the enzyme-treated lecithin as an essential active ingredient refers to a preparation containing the enzyme-treated lecithin as an essential active ingredient for suppressing turbidity or the formation of precipitates. Are excluded. As the preparation containing the enzyme-treated lecithin in the present invention as an essential active ingredient, the enzyme-treated lecithin as an essential active ingredient does not impart properties such as unfavorable flavor, taste, and turbidity when used in a green tea beverage. Excipients may be added in appropriate proportions. Examples of such excipients include dextrin, lactose, sodium caseinate, and the like. Dextrin, which is excellent in workability and does not affect the flavor and the like of the green tea beverage because it can be made to work, is preferred. The mixing ratio of the enzyme-treated lecithin and the excipient is not particularly limited, but is 1-5: 5-
It is preferable to mix in the range of 1.

The mixing ratio of the enzyme-treated lecithin or the preparation containing the enzyme-treated lecithin as an essential active ingredient in a green tea beverage cannot be determined unconditionally because it can vary depending on the type of green tea, extraction conditions and the like. 10 ppm or more, preferably 30 ppm or more as enzyme-treated lecithin
ppm or more, and the upper limit of the amount is 5% in view of the effect on the flavor of the green tea beverage and cost.
00 ppm or less, preferably 250 ppm or less is desirable.

In general, green tea beverages are produced by bringing green tea into contact with an aqueous medium such as hot water or the like, subjecting the tea leaves to an extraction treatment and then removing the green tea extract from which solids and insoluble components have been removed to produce a green tea beverage as it is. A method is known in which a green tea extract obtained in a concentrated state is diluted with a preparation water such as ion-exchanged water to obtain a green tea beverage.
A method of diluting a green tea extract into a green tea beverage has been adopted from the viewpoint of easy quality control and the like. The green tea beverage of the present invention in which the formation of turbidity or precipitation is suppressed, characterized in that an enzyme-treated lecithin or a preparation containing an enzyme-treated lecithin as an essential active ingredient is blended. Formulation of a preparation containing treated lecithin or enzyme-treated lecithin as an essential active ingredient may be added to the aqueous medium for green tea extract, but is preferably added to the green tea extract and added. In the case of blending, by directly adding and dissolving the enzyme-treated lecithin or the preparation containing the enzyme-treated lecithin as an essential active ingredient to the green tea extract, or by adding and dissolving it to the prepared water to the green tea extract. Is also good.

The conditions for the extraction of the concentrated green tea extract are 20 to 50 times, preferably 30 to 4 times, those of the tea leaves.
An aqueous medium having a weight of 0 times, particularly an aqueous medium at 60 to 70 ° C., may be used for extraction for about 3 to 10 minutes, preferably once to several times with stirring. As an aqueous medium,
Although simple hot water may be used, L-ascorbic acid is used in an amount of 0.1 to 3% by weight, preferably 0.5 to 2% by weight based on tea leaves.
In particular, when hot water having a pH of about 5 and containing 0.8 to 1.2% by weight is used, it acts synergistically with the enzyme-treated lecithin to obtain a green tea beverage in which turbidity or precipitation is further suppressed. Is preferred. In addition, as a method for removing solids and insoluble components after the extraction treatment, after completion of the extraction treatment, the tea leaves are collected by filtration through a net, then cooled to about 10 ° C., and centrifuged at, for example, 3000 rpm for about 10 minutes. The method for removing insoluble components can be exemplified.

The green tea beverage of the present invention is prepared by diluting a concentrated green tea extract with a preparation water such as ion-exchanged water in which enzyme-treated lecithin is dissolved and dispersed, and pH-adjusted with sodium bicarbonate (sodium bicarbonate) or the like. Next, after filling the container, the product is usually subjected to sterilization treatment, but in addition to the preparation containing enzyme-treated lecithin or enzyme-treated lecithin as an essential active ingredient at the time of extracting green tea or diluting the green tea extract, Other components, such as L-ascorbic acid, which do not adversely affect the flavor and the like of the green tea beverage can also be added. Since the green tea beverage of the present invention produced in this way has suppressed cloudiness or generation of sediment, it is advantageous to produce a green tea beverage in a sealed container, particularly a green tea beverage in a transparent sealed container such as a PET bottle. .

[0022]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the technical scope of the present invention is not limited to the following examples. In the examples, "%" means "% by weight" unless otherwise specified.

Example 1 Green tea leaves (first tea) were extracted at a magnification of 35 times and at an extraction temperature of 65.
Extraction with hot and cold water under the extraction conditions of 5 ° C., and an extraction time of 5 minutes (immediately, and 2.5 minutes after stirring for 10 seconds each), followed by net filtration and cooling, followed by cooling with a small cooling centrifuge (“OSPR-2 manufactured by Hitachi Koki Co., Ltd.”
2 ”) and centrifugation (8 ° C., 3000 rpm, 10 rpm)
Min) to remove insoluble components to obtain a green tea extract.
Using the obtained green tea extract, five types of green tea beverages of Samples 1 to 5 are prepared according to the formulation of Table 1, and each green tea beverage is
Fill a 195 g retort bottle with hot pack (about 90
° C), small retort sterilizer (“RCS-4” manufactured by Hisaka Seisakusho)
0RTGN ") at 121 ° C. for 10 minutes. The green tea beverage is prepared by adding an enzyme-treated lecithin preparation and a preparation water (ion-exchanged water) in which L-ascorbic acid as an antioxidant is added and dissolved, and adding 100% of the total green tea with the preparation water. This was done by diluting the extract. Therefore, "0.6% green tea" in Table 1 means that 6 g of tea leaves were used to prepare 1 kg of green tea beverage. The pH was adjusted with sodium bicarbonate. As the enzyme-treated lecithin preparation in Table 1, "Sanlecithin VA-1 (enzyme-treated lecithin content 33%, dextrin 67%)" manufactured by Taiyo Kagaku Co., Ltd. was used. "Sucrose fatty acid ester (Monoester content 99%)
10% containing formulation "was used.

[0024]

[Table 1]

Each sample is allowed to stand at room temperature (about 25 ° C.)
For 1 month and at 40 ° C. for 20 days, and after storage, the state of floc formation was visually observed. Store at room temperature, 40 ℃
In storage, weak floc was observed at the bottom in the control group (sample 3) and the comparative group (samples 4 and 5), but floc formation in the enzyme-treated lecithin preparation-combined group (samples 1 and 2) of the present invention was not observed. I was not able to admit. When a sensory test was performed on the green tea beverage, no difference was found in the taste and flavor between the control group and the group treated with the enzyme-treated lecithin preparation of the present invention.

Example 2 Using the green tea extract prepared in the same manner as in Example 1, 14 kinds of green tea beverages of Samples 6 to 19 were prepared in the same manner as in Example 1 according to the formulation in Table 2, and each green tea beverage was also prepared. A sterilization treatment was performed in the same manner as in Example 1. As the enzyme-treated lecithin preparation, "San lecithin VA-1 (enzyme-treated lecithin content 33%, dextrin 67%)" manufactured by Taiyo Kagaku Co., Ltd. was used. San lecithin A (enzyme-treated lecithin content 100%) "was used.

[0027]

[Table 2]

Each sample was allowed to stand at room temperature for 1 month and at room temperature.
At room temperature for 20 days.
Months, 5 days and 20 days after storage at 40 ° C., the state of floc formation was visually observed. Table 3 shows the results. In Table 3, "-" indicates no floc formation, "±" indicates slight floc formation, and "+" indicates some floc formation.
"++" means that floc generation is observed, "+++" means that floc generation is clearly observed. From the results shown in Table 3, the enzyme-treated lecithin-containing group of the present invention (samples 7 to
9, 14 to 16) and the group treated with the enzyme-treated lecithin preparation (samples 10 to 12, 17 to 19) were the control group (sample 6,
It was found that the formation of flocs was suppressed as compared with 13). The amount of the enzyme-treated lecithin added was 100 ppm for the enzyme-treated lecithin preparation and 33 ppm for the enzyme-treated lecithin in both the 0.6% extract of tea leaves (samples 9 and 12) and the 0.9% extract (samples 16 and 19).
pm (0.55% by weight per tea leaf) was found to be desirable. Furthermore, it has been found that the enzymatically treated lecithin preparation containing a stabilizer such as dextrin has improved solubility by formulation and is advantageous in operation. In addition, when a sensory test was performed on the green tea beverage, no difference was found in the taste and flavor between the control group and the enzyme-treated lecithin combination group of the present invention.

[0029]

[Table 3]

Example 3 Sencha leaves (first tea) were extracted at an extraction magnification of 35 times and at an extraction temperature of 65.
L-ascorbic acid was contained at 0%, 1%, and 3% with respect to the amount of tea leaves, respectively, under the extraction conditions of 5 ° C. and an extraction time of 5 minutes (immediately and 2.5 minutes after stirring for 10 seconds each). The mixture was extracted with hot and cold water, cooled after filtration through a net, and insoluble components were removed by centrifugation (8 ° C., 3000 rpm, 10 minutes) using a small cooling centrifuge (“OSPR-22” manufactured by Hitachi Koki Co., Ltd.). A green tea extract was obtained. Using the obtained green tea extract, 12 types of green tea beverages of Samples 20 to 31 were prepared in the same manner as in Example 1 according to the formulation in Table 4, and each green tea beverage was also sterilized as in Example 1. In addition, L at the time of extraction of Table 4
-Ascorbic acid concentration was expressed in terms of the final preparation. In addition, when preparing a green tea beverage, L-ascorbic acid was subtracted from the amount used at the time of extraction to a final concentration of 0.0
It was added to 4%. As the enzyme-treated lecithin in Table 4, "San lecithin A (enzyme-treated lecithin content: 100%)" manufactured by Taiyo Kagaku was used.

[0031]

[Table 4]

Each sample was stored at room temperature (about 25 ° C.) for one month and at 45 ° C. for 20 days, and the state of floc formation after storage was evaluated by visual inspection. Table 5 shows the results. Note that the floc generation amount in Table 5 ranges from “−” to “+++++”.
(Subscript “ ₊ ” is 0.5). Comparison of the enzyme-treated lecithin-combined sections of the present invention (samples 21 to 23, 25 to 27 and 29 to 31) in Table 5 with the corresponding control sections (sample 20) and comparative sections (samples 24 and 28). Thus, the effect of inhibiting floc formation was observed in any of the samples to which the enzyme-treated lecithin was added, and it was found that the effect was dependent on the addition ratio. Also, add L-
When ascorbic acid was added, a more excellent floc inhibitory effect was observed in combination with the addition of the enzyme-treated lecithin. Particularly, Samples 25 to 27 to which 1% of L-ascorbic acid was added to the tea leaf content exhibited a more excellent floc formation inhibitory effect.
No floc formation was observed in Samples 26 and 27 to which 0 ppm or more was added. As shown in Table 5, the control group without addition of enzyme-treated lecithin (samples 24 and 28) had a slightly higher floc formation amount than the control group without addition of L-ascorbic acid at the time of extraction (sample 20). However, the difference was not as large as at the time of preservation. When a sensory test was performed on the green tea beverage, no difference was found in the taste and flavor between the control group and the enzyme-treated lecithin combination group of the present invention.

[0033]

[Table 5]

[0034]

According to the present invention, a complex process is not required, and by adding an enzyme-treated lecithin to a green tea extract, there is no turbidity or sedimentation over a long period of time, and the original flavor and taste of green tea are obtained. The present invention can provide a green tea beverage having the same, particularly a green tea beverage in a transparent closed container.

Claims (9)

[Claims] 1. A green tea beverage in which turbidity or precipitation is suppressed, wherein an enzyme-treated lecithin or a preparation containing enzyme-treated lecithin as an essential active ingredient is blended. 2. An enzyme-treated lecithin or a preparation containing an enzyme-treated lecithin as an essential active ingredient, and a green tea beverage in which turbidity or precipitation is suppressed, which is characterized by containing L-ascorbic acid. 3. The green tea beverage according to claim 1, wherein the enzyme-treated lecithin is an enzyme-decomposed lecithin containing lysolecithin or lysolecithin. Wherein the enzymatic treatment is phospholipase turbidity or precipitate green tea beverage produced is suppressed in any one of claims 1 to 3, characterized in that an enzyme treatment using A _2. 5. The turbidity or sediment according to claim 1, wherein the enzyme-treated lecithin or the preparation containing the enzyme-treated lecithin as an essential active ingredient is incorporated in an amount of 30 ppm or more as the enzyme-treated lecithin. Green tea beverages with reduced production of water. 6. The turbidity or opacity according to claim 1, wherein L-ascorbic acid is incorporated in the aqueous medium for extracting green tea in an amount of 0.1 to 3% by weight with respect to the tea leaves. A green tea beverage with reduced formation of precipitates. 7. The green tea beverage according to any one of claims 1 to 6, wherein the green tea beverage is a green tea beverage in a sealed container. 8. A method for producing a green tea beverage, comprising diluting a green tea extract obtained by extracting green tea leaves with an aqueous medium for extracting green tea with an aqueous medium, comprising an enzyme-treated lecithin or a preparation containing enzyme-treated lecithin as an essential active ingredient. A method for producing a green tea beverage in which turbidity or precipitation is suppressed, wherein at least 30 ppm of enzyme-treated lecithin is added to the green tea extract. 9. The method of claim 8, wherein the aqueous medium for extracting green tea is an aqueous medium containing 0.1 to 3% by weight of L-ascorbic acid relative to tea leaves. A method for producing a green tea beverage with suppressed production.