JP2010200641A - Tea beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tea beverage that contains a non-polymer catechin in high concentration and has improved reduction and transparency of the non-polymer catechin in long-term preservation. <P>SOLUTION: The tea beverage includes (A) 0.05-0.6 mass% of a non-polymer catechin, (B) starch, (C) protein, (D) a pyrazine compound and (E) caffeine in which the content of the component (B) is ≥25 mg based on 100 g of the tea beverage, while the content mass ratio [(B)/(C)] of the component (B) to the component (C) is ≥2 and the content mass ratio [(E)/(A)] of the component (E) to the component (A) is ≤0.18. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a tea beverage containing a high concentration of non-polymer catechins.

  With the diversification of consumer preferences, the demand for tea beverages has expanded, and a wide variety of products have been put on the market, and tea beverages made from multiple tea leaves and grains have attracted attention. Such tea beverages can be produced, for example, by using tea leaves and grains such as wheat and brown rice as raw materials, and then adding the roasted grains and tea leaves to the extraction water in order (Patent Document 1). .

JP 2003-310160 A

  However, in tea beverages to which cereal ingredients are added, when non-polymer catechins are contained at a high concentration, non-polymer catechins are reduced during long-term storage, and transparency is reduced, resulting in commercial value in appearance. It may be greatly reduced.

  As a result of studying to solve the above problems, the present inventor has blended specific components derived from grains into a high concentration of non-polymer catechins at a specific ratio, and further contains non-polymer catechins and caffeine. It was found that by adjusting the mass ratio, a decrease in non-polymer catechins during long-term storage was suppressed, and a tea beverage with improved transparency was obtained.

That is, the present invention includes the following components (A), (B), (C), (D) and (E):
(A) Non-polymer catechins: 0.05 to 0.6% by mass,
(B) Starch,
(C) protein (D) pyrazine compound (E) caffeine,
The content of the component (B) is 25 mg or more per 100 g of the tea beverage,
The content mass ratio [(B) / (C)] of the component (B) and the component (C) is 2 or more, and the content mass ratio [(E) / () of the component (E) and the component (A) A)] is 0.18 or less,
To provide tea drinks.

  Another object of the present invention is to provide a packaged beverage obtained by filling the tea beverage as it is or after diluting it into a container.

  ADVANTAGE OF THE INVENTION According to this invention, the reduction | decrease of the non-polymer catechin density | concentration at the time of long-term storage can be suppressed, and the tea beverage with favorable transparency can be provided. Moreover, since this tea beverage contains a high concentration of non-polymer catechins, it has little bitterness and good flavor, so it is useful as a packaged beverage.

  The tea beverage of the present invention contains (A) non-polymer catechins at a high concentration. In the present invention, “(A) non-polymer catechins” refers to catechin, gallocatechin, catechin gallate and gallocatechin. Non-epimeric catechins such as gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate are collectively referred to, and the concentration of non-polymer catechins is 8 Defined based on total amount of species.

  The concentration of (A) non-polymer catechins in the tea beverage of the present invention is 0.05 to 0.6% by mass, but the stability and transparency of non-polymer catechins and non-polymer catechins are improved. From the viewpoint of expression of physiological effects due to the above, it is preferably 0.06 to 0.5% by mass, more preferably 0.08 to 0.4% by mass, and particularly preferably 0.1 to 0.2% by mass.

  In addition, the content mass ratio [(E) / (A)] of (E) caffeine / (A) non-polymer catechins in the tea beverage of the present invention is 0.18 or less. From the viewpoint of reduction in the concentration of polymer catechins and transparency, it is preferably 0.15 or less, more preferably 0.1 or less. The mass ratio [(E) / (A)] is preferably 0 or more, particularly 0.01 or more.

  The tea beverage containing a high concentration of non-polymer catechins in the present invention is blended with at least one selected from a tea extract, a concentrate thereof and a purified product thereof, and the concentration of non-polymer catechins and the above mass ratio Although it can obtain by adjusting [(E) / (A)], it is preferable to mix | blend the refined product of a tea extract from a viewpoint of bitterness and astringency suppression. Examples of the purified tea extract include a purified product of a green tea extract, a purified product of a semi-fermented tea, and a purified product of a fermented tea extract. Among these, a purified product of a green tea extract is preferred. As the purified product of the green tea extract, those containing non-polymer catechins in the solid content of 40% by mass or more, more preferably 60% by mass or more, further 65% by mass or more, and particularly preferably 70% by mass or more are preferable. The upper limit of the concentration of non-polymer catechins in the solid content is preferably 98% by mass, more preferably 95% by mass, and particularly preferably 90% by mass. Here, the concentrate of tea extract is obtained by partially removing the solvent from a solution extracted from tea leaves with hot water or a water-soluble organic solvent to increase the concentration of non-polymer catechins. , Solid, aqueous solution, slurry, and the like. The green tea extract concentrate can be selected from commercially available “Polyphenone” from Mitsui Norin Co., Ltd., “Theafranc” from ITO EN, “Sunphenon” from Taiyo Kagaku Co., Ltd. The tea extract is extracted from tea leaves selected from non-fermented tea, semi-fermented tea and fermented tea using hot water or a water-soluble organic solvent by kneader extraction, column extraction, etc. An extract that has not been purified.

As a purified tea extract, a tea extract or a concentrate thereof (hereinafter referred to as “tea extract or the like”) is treated with tannase and then purified, for example, by any of the following methods. Thereby, it can be set as the refined | purified substance of the tea extract which contained high concentration non-polymer catechins in solid content, and the bitterness and astringency were suppressed. In addition, the tannase process can employ | adopt the method as described in Unexamined-Japanese-Patent No. 2004-321105, for example.
i) A method in which tannase-treated tea extract or the like is further treated with activated carbon and / or acid clay or activated clay (for example, Japanese Patent Publication No. 2007-282568).
ii) A method in which a tannase-treated tea extract or the like is adsorbed on a synthetic adsorbent and then eluted with an aqueous ethanol solution (for example, JP-A-2006-160656).
iii) A method in which a tannase-treated tea extract or the like is adsorbed on a synthetic adsorbent, and the eluate obtained by elution with an organic solvent aqueous solution or a basic aqueous solution is treated with activated carbon (for example, Japanese Patent Application Laid-Open No. 2008-079609) .

The tea beverage of the present invention contains (B) starch, (C) protein and (D) pyrazine compound, but tea beverages containing components (B) to (D) are extracts obtained from grains. It can be obtained by blending and adjusting the concentration of each component.
The content of starch (B) in the tea beverage of the present invention is 25 mg or more per 100 g of the tea beverage, but from the viewpoint of flavor, it is preferably 28 mg or more, more preferably 31 mg or more, and particularly preferably 35 mg or more. Further, the upper limit of the content of (B) starch is preferably 100 mg, more preferably 80 mg, particularly 50 mg from the viewpoint of stability.
Further, the content mass ratio [(B) / (C)] of (B) starch and (C) protein in the tea beverage of the present invention is 2 or more per 100 g of the tea beverage. From the viewpoint of stability and transparency, it is preferably 2.3 or more, more preferably 2.5 or more, and particularly preferably 2.6 or more. Further, the upper limit of the mass ratio (B) / (C) is preferably 20, more preferably 15, particularly 10 from the viewpoint of transparency. In addition, as a method for measuring the content of (B) starch and (C) protein in the tea beverage of the present invention, specifically, use an analysis test of nutritional component analysis of Japan Food Research Center. Can do.
Further, the content of the (D) pyrazine compound in the tea beverage of the present invention is preferably 0.2 ppm or less, and from the viewpoint of flavor, it is 0.15 ppm or less, further 0.1 ppm or less, particularly 0.09 ppm or less. Is preferred. In addition, the lower limit of the content of the pyrazine compound is preferably 0.005 ppm, more preferably 0.01 ppm, and particularly preferably 0.02 ppm from the viewpoint of flavor. In addition, content of the (D) pyrazine compound in the tea drink of this invention can be measured by the method as described in an after-mentioned Example, respectively.

The cereal extract blended in the tea beverage of the present invention can be obtained by extracting the cereal with water or hot water. As the extraction method, a method similar to that for the tea extract can be adopted, but column extraction is preferred from the viewpoint of extraction efficiency.
In addition, the grain used for extraction may be roasted, pre-gelatinized, or germinated. Furthermore, you may use the grain grind | pulverized with the grinder.
The roasting conditions can be appropriately selected depending on the type of grain. For example, the roasting temperature is preferably 180 to 350 ° C, particularly preferably 200 to 300 ° C, and the roasting time is preferably 10 to 120 minutes. Especially preferably, it is 15 to 60 minutes. For the roasting, a known device such as a rotary roasting machine can be used.

  The surface of the roasted cereal is burnt black, and the cereal extract obtained by using the roasted cereal in this state as it is may have a strong smell of smell, bitterness, and even a rich taste. Therefore, in the present invention, at least a burnt portion of roasted cereal can be shaved and refined. The burnt portion of the roasted cereal may include portions other than the outer shell of the cereal, so it is sufficient to remove at least the burnt portion depending on the state of the roasted cereal. This part may also be removed. By blending a cereal grain extract obtained from cereal grains after roasting, it is easy to adjust the concentrations of components (B) to (D), and non-polymer catechins during long-term storage of tea beverages Transparency can be improved as well as a reduction in the concentration of the compounds. Here, in the present invention, “milled grain” refers to removing at least a burnt portion of roasted grain. The “cereal hull” refers to a portion of a shell covering the outer surface of the grain. For example, rice husk corresponds to rice husk. On the other hand, “cereal endothelium” refers to thin skin or astringent skin that covers the outer surface of the grain from which the outer skin has been removed. For example, in the case of rice, bran and bran are equivalent. Furthermore, “parts other than the outer skin and endothelium” include, for example, endosperm.

  The apparatus used for grain cereal is not particularly limited as long as the burnt portion of the roasted grain can be removed, but general apparatuses such as a grinder, a grinder, a mill, a ball mill, etc., are available. Can be mentioned. As a cerealing method, pressure is applied to the cereal and the outer skin is removed by friction between grains (friction method), the cereal outer skin is removed with a rotating grindstone (grinding method), and ceramic blades are used. Examples include a method of peeling and peeling off the outer skin and the like (peeling method), and a method of removing the outer skin and the like while putting the grain into a metal mesh basket and rotating with a stirring blade (stirring method). In addition, separation of the outer skin and the like may be performed by a rotary separator, a rotary shifter, a fan, a brush, or the like using gravity, wind force, centrifugal force, static electricity, or the like.

  The cereal used in the present invention is not particularly limited as long as it is mainly a starchy substance and is an edible plant seed. From the viewpoint of flavor, a grass plant, a leguminous plant, and a capaceae plant. At least one grain selected from is preferred. Examples of gramineous plants include barley such as barley and pigeon, rice such as brown rice, and millet such as millet, millet, millet and corn. Examples of legumes include beans such as kidney beans such as soybeans, black soybeans, green beans and red beans, broad beans such as broad beans and peas. Furthermore, examples of the aceae plant include buckwheat such as buckwheat and tartary buckwheat. These can be used alone or in combination of two or more. In addition, when using 2 or more types together, the mixture ratio can be suitably selected according to the objective. Among these, from the viewpoint of flavor, at least one selected from wheat, rice, millet, and beans is preferable, and barley, wheat, brown rice, corn, and soybean are particularly preferable.

  Furthermore, in the tea beverage of the present invention, an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, Additives such as preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.

  The tea beverage of the present invention is, for example, a blended tea beverage obtained by blending the tea extract obtained by the above method and the cereal extract so that the concentrations of the components (A) to (E) are within a predetermined range. Can be prepared.

  From the viewpoint of flavor and storage stability, the tea beverage of the present invention preferably has a pH (20 ° C.) of 3 to 8, more preferably 4 to 7, more preferably 5 to 7, and particularly preferably 5 to 6.5. Thereby, even if it preserve | saves for a long period of time, non-polymer catechins are stable and a flavor is also favorable.

  The tea beverage of the present invention has a color tone (L value) after storage at 55 ° C. for 30 days of 70 or more, more preferably 75 or more, and particularly preferably 80 or more. The color tone (L value) is a value measured by transmission using a colorimetric color difference meter. The closer the measured value is to 100 within the range of 0 to 100, the better the transparency. The turbidity of the tea beverage of the present invention is preferably 0.2 or less, more preferably 0.15 or less, particularly 0.1 or less after storage at 55 ° C. for 30 days. The turbidity is a value obtained by measuring the absorbance at a wavelength of 660 nm with a spectrophotometer. By setting it as the tea beverage which has such transparency (color tone) and turbidity, since transparency will become high and also it will become excellent in stability, the commercial value of a tea beverage can be raised.

  Since the tea beverage of the present invention contains a high concentration of non-polymer catechins, it has little bitterness and good flavor, so it can be used as it is or diluted to make a packaged beverage.

  As a container for filling the tea beverage of the present invention, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, a bottle, etc. The usual packaging container is mentioned.

  In addition, the container-packed beverage of the present invention can be sterilized as stipulated in laws and regulations (Food Sanitation Law in Japan) if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured under certain conditions. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

(1) Measurement of non-polymer catechins and caffeine Each container-packed beverage is filtered through a filter (0.45 μm), and an octadecyl group-introduced liquid chromatograph using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation). A packed column for graph (L-column TM ODS, 4.6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute) was attached and analyzed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

(2) Measurement of starch 1mL of each container-packed beverage is added to 100mL of 50% ethanol aqueous solution, re-precipitated, low molecular sugar is removed, and then the precipitated substance is heated to gelatinize and treated with glucoamylase And after measuring the amount of glucose, the amount of starch was calculated | required from the following formula.
Starch amount (g / 100 g) = glucose amount (g / 100 g) × 0.9

(3) Measurement of protein Each container-packed drink was analyzed by the Kjeldahl method and determined by the following formula.
Protein = (VB) x F x 0.0014 x K x 100 ÷ S
V: Final titration (mL)
B: Blank test titration (mL)
F: The titer of 0.05mol / L sulfuric acid standard solution
0.0014: Nitrogen amount per 1mL of 0.05mol / L sulfuric acid standard solution (g)
K: Nitrogen / protein conversion factor
S: Sampling amount (g)

(4) Measurement of pyrazine Water, sodium chloride, 80% potassium hydroxide aqueous solution and dichloromethane are added to each bottled beverage, shaken and centrifuged, and the dichloromethane layer is measured by gas chromatography mass spectrometry. went. As the standard reagent, pyrazine (product code P-0554) of Tokyo Chemical Industry Co., Ltd. was used.

(5) Measurement of color tone Using a colorimetric color difference meter (model ZE2000, manufactured by Nippon Denshoku Industries Co., Ltd.), each packaged beverage after storage at 55 ° C for 30 days was measured at 20 ° C.

(6) Turbidity measurement After setting the measurement wavelength of a spectrophotometer (U-2010; manufactured by Hitachi, Ltd.) to 660 nm and switching to the absorbance mode, 10 mm × 10 mm made of quartz on both the reference side and the sample side The cell was filled with ion-exchanged water and zero correction was performed. Next, a measurement sample was put on the sample side, and the absorbance value of the sample was read. In addition, the measurement was measured at 20 ° C. for each packaged beverage after being stored at 55 ° C. for 30 days.

Production Example 1: “Green tea extract 1”
45 kg of hot water of 88 ° C. was added to 3 kg of green tea leaves (produced from Kenya, large leaf type), and batch extraction was performed by stirring for 60 minutes. Next, after coarse filtration with a 100 mesh wire mesh, a centrifugal separation operation was performed to remove fine powder in the extract to obtain 36.8 kg of “green tea extract” (pH 5.3) (non-heavy in the green tea extract) Combined catechin concentration = 0.88 mass%, gallate body ratio in non-polymer catechin = 51.6 mass%, caffeine = 0.17 mass%).
A part of the green tea extract was freeze-dried to obtain “green tea extract 1”. “Green tea extract 1” has a non-polymer catechin concentration = 32.8% by mass, a non-polymer catechin concentration in a solid content = 33% by mass, and a gallate body ratio in the non-polymer catechin = 51.6. The mass ratio of caffeine / non-polymer catechins was 0.193% by mass.

Production Example 2: “Green tea extract 2”
The “green tea extract” obtained in Production Example 1 is maintained at a temperature of 15 to 25 ° C., and tannase (manufactured by Kikkoman Corporation, tannase KT-05, 5000 U / g) is added at a concentration of 43 ppm with respect to the green tea extract. Then, the reaction solution was heated to 90 ° C. and held for 2 minutes to inactivate the enzyme to stop the reaction (pH 5.2). Subsequently, concentration treatment was performed to 70 ° C. and 6.7 kpa by concentration under reduced pressure to a Brix concentration of 20%, followed by spray drying to obtain 1.0 kg of “green tea extract 2” treated with powdered tannase. The obtained “green tea extract 2” had a non-polymer catechin concentration in the solid content of 30.5% by mass.

Production Example 3
Refined green tea extract A
100 g of “green tea extract 1” was dispersed in 100 g of 70% by weight ethanol aqueous solution under stirring conditions of 25 ° C. and 250 rpm, and 25 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.) and acid clay (Mizuka Ace # 600, Mizusawa) After adding 30 g of Chemical), stirring was continued for about 10 minutes. Next, 800 g of a 95% by mass aqueous ethanol solution was added dropwise over 30 minutes, and stirring was continued for 30 minutes at room temperature. Thereafter, the mixture was filtered with No. 2 filter paper, and then re-filtered with a 0.2 μm membrane filter. Finally, 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² , and then spray-dried. Subsequently, the obtained powder was dissolved in ion-exchanged water so as to be 50% by mass, and centrifuged at 5 ° C. for 30 minutes and 3000 rpm. The supernatant solution thus obtained was collected and further freeze-dried to obtain “purified product A of green tea extract”.
“Purified green tea extract A” is a non-polymer catechin concentration = 44.6% by mass, a non-polymer catechin concentration in a solid content = 45% by mass, and a mass ratio of caffeine / non-polymer catechins. = 0.090.

Production Example 4
Refined green tea extract B
100 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) was dispersed in 800 g of a 92 mass% ethanol aqueous solution under stirring conditions of 25 ° C. and 250 rpm. After stirring for about 10 minutes, “green tea extract 1” A mixture of 120 g and “green tea extract 2” 80 g was added, and stirring was continued for about 3 hours at room temperature (pH 4.1). Thereafter, the produced precipitate and acid clay were filtered with No. 2 filter paper. To the obtained filtrate, 417 g of ion-exchanged water was added, and the mixture was stirred for about 5 minutes under a stirring condition of 15 ° C. and 100 rpm. The mixed solution was separated using a small cooling centrifuge (manufactured by Hitachi Koki Co., Ltd.) to separate turbid components deposited at an operating temperature of 15 ° C. (6000 rpm, 5 minutes). The separated solution was brought into contact with 30 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.), followed by filtration through a 0.2 μm membrane filter. Then, it was freeze-dried to obtain “purified product B of green tea extract”.
The “purified product B of green tea extract” has a non-polymer catechin concentration = 59.5% by mass, a non-polymer catechin concentration in a solid content = 60% by mass, and a caffeine / non-polymer catechin ratio = 0. 020.

Production Example 5
Purified green tea extract C
85 g of “green tea extract 2” was dissolved in 8415 g of ion-exchanged water with stirring at 25 ° C. for 30 minutes (tannase treatment solution). A stainless steel column 1 (inner diameter 110 mm × height 230 mm, volume 2185 mL) was charged with 2048 mL of synthetic adsorbent SP-70 (manufactured by Mitsubishi Chemical Corporation). Next, this tannase treatment solution (4 volumes vs. synthetic adsorbent) was passed through column 1 at SV = 1 (h ⁻¹ ), and the permeate was discarded. It was then washed with 2048 mL (1 volume vs. synthetic adsorbent) of water at SV = 1 (h ⁻¹ ). After washing with water, 4096 mL (2 volumes vs. synthetic adsorbent) of 50 mass% ethanol aqueous solution was passed at SV = 1 (h ⁻¹ ) to obtain 4014 g (pH 4.58) of “resin-treated product 1”. This “resin-treated product 1” contained 1.89% by mass of non-polymer catechins, and the gallate content in the non-polymer catechins was 36.2% by mass. Moreover, caffeine was 0.281 mass%. The concentration of non-polymer catechins in the solid content of the tea extract was 60.1% by mass.
Next, 8.5 g of granular activated carbon (Taiko SGP, manufactured by Futamura Chemical Co., Ltd.) was packed in a stainless steel column 2 (inner diameter 22 mm × height 145 mm, volume 55.1 mL). 1000 g of “resin-treated product 1” was passed through column 2 at SV = 1 (h ⁻¹ ) (the amount of activated carbon was 0.4 times the mass of “green tea extract 2”), and freeze-dried. “Resin treatment product 2” was obtained, and this was designated as “purified product C of green tea extract”.
This “purified product C of green tea extract” has a non-polymer catechin concentration = 77.6% by mass, a gallate body ratio in the non-polymer catechin = 26.1% by mass, and a non-polymer catechin in a solid content. Concentration concentration = 78% by mass, and the mass ratio of caffeine / non-polymer catechins = 0.003.

Production Example 6
Refined barley extract Using a mill (SKM5B, manufactured by Satake), the burnt portion of roasted barley (produced by Marubeni Foods) was scraped off for 20 seconds to obtain 7 g of refined barley.
Next, the obtained cereal barley was put into a column-type extractor, and 35 g of ion-exchanged water at 90 ° C. was further put in and held for 10 minutes. Thereafter, ion exchange water at 90 ° C. was continuously added from the upper part of the column extractor at a flow rate of 0.01 L / min using a spray nozzle, and at the same time, the extract was extracted from the lower part of the column extractor. The obtained extract was cooled to 25 ° C. or lower in an ice warm water bath, and then filtered through No. 2 filter paper to obtain 140 g of a cereal barley extract. The bred barley extract had a Brix of 1.64.

Production Example 7
Barley extract 27 g of roasted barley (manufactured by Marubeni Foods Co., Ltd.) was put into a column-type extractor without milling, and 135 g of ion-exchanged water at 90 ° C. was added and held for 10 minutes. Thereafter, ion exchange water at 90 ° C. was continuously added from the upper part of the column extractor at a flow rate of 0.04 L / min using a spray nozzle, and at the same time, the extract was extracted from the lower part of the column extractor. The obtained extract was cooled to 25 ° C. or lower in an ice warm water bath, and then filtered through No. 2 filter paper to obtain 540 g of barley extract. The barley extract had a Brix of 0.43.

Example 1
6 g of purified green tea extract A, 140 g of refined barley extract, 0.45 g of sodium ascorbate, 8.9 g of cyclic oligosaccharide preparation, 0.25 g of 10% by weight sodium bicarbonate aqueous solution are added to ion-exchanged water, and the total amount is 1,000 g. As a tea drink. This tea beverage was UHT sterilized and filled into a PET bottle to obtain a container-packed beverage. Table 1 shows the composition and physical properties of this packaged beverage.

Example 2
8 g of purified green tea extract B, 140 g of cereal barley extract, 0.45 g of sodium ascorbate, 8.9 g of cyclic oligosaccharide preparation, 0.66 g of 10% by weight sodium bicarbonate aqueous solution are added to ion-exchanged water, and the total amount is 1,000 g. As a tea drink. This tea beverage was UHT sterilized and filled into a PET bottle to obtain a container-packed beverage. Table 1 shows the composition and physical properties of this packaged beverage.

Example 3
30 g of purified green tea extract C, 140 g of refined barley extract, 0.45 g of sodium ascorbate, 8.9 g of cyclic oligosaccharide preparation, 0.15 g of 10% by weight sodium bicarbonate aqueous solution are added to ion-exchanged water, and the total amount is 1,000 g. As a tea drink. This tea beverage was UHT sterilized and filled into a PET bottle to obtain a container-packed beverage. Table 1 shows the composition and physical properties of this packaged beverage.

Comparative Example 1
30 g of purified green tea extract, 540 g of barley extract, 0.45 g of sodium ascorbate, 8.9 g of cyclic oligosaccharide preparation, 0.14 g of 10% by weight sodium bicarbonate aqueous solution were added to ion-exchanged water to make the total amount 1,000 g I got a drink. This tea beverage was UHT sterilized and filled into a PET bottle to obtain a container-packed beverage. Table 1 shows the composition and physical properties of this packaged beverage.

Comparative Example 2
14 g of green tea extract, 140 g of cereal barley extract, 0.45 g of sodium ascorbate, 8.9 g of cyclic oligosaccharide preparation, 0.05 g of 10% by weight aqueous sodium bicarbonate solution were added to ion-exchanged water to make the total amount 1,000 g I got a drink. This tea beverage was UHT sterilized and filled into a PET bottle to obtain a container-packed beverage. Table 1 shows the composition and physical properties of this packaged beverage.

  The container-packed beverages obtained in each Example and Comparative Example were stored at 55 ° C. for 30 days, and the residual rate of non-polymer catechins after storage was measured. The results are also shown in Table 1.

  From Table 1, a high-concentration non-polymer catechin is blended with a cereal extract, the content of (B) starch and (C) protein, and (E) caffeine and (A) non-polymer catechins. It was confirmed that the tea beverage of the present invention in which the content mass ratio was adjusted to a specific ratio not only decreased the concentration of non-polymer catechins during long-term storage but also improved transparency.

Claims (7)

The following components (A), (B), (C), (D) and (E):
(A) Non-polymer catechins: 0.05 to 0.6% by mass,
(B) Starch,
(C) protein (D) pyrazine compound (E) caffeine,
The content of the component (B) per 100 g of the tea beverage is 25 mg or more,
The content mass ratio [(B) / (C)] of the component (B) and the component (C) is 2 or more, and the content mass ratio [(E) / () of the component (E) and the component (A) A)] is 0.18 or less,
Tea drink.   The tea beverage according to claim 1, which is a blend of a cereal extract.   The tea drink according to claim 2, wherein the cereal extract is extracted from at least one cereal selected from a gramineous plant, a leguminous plant, and a poaceae plant.   The tea drink according to any one of claims 1 to 3, wherein the content of the component (D) is 0.2 ppm or less.   The tea drink of any one of Claims 1-4 which mix | blends the refined | purified product of a green tea extract.   The tea beverage according to claim 5, wherein the purified product of green tea extract contains 65% by mass or more of non-polymer catechins in the solid content.   Container-packed drink formed by filling the tea drink of any one of Claims 1-6 as it is or diluted.