JP2013138635A - Green tea extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a green tea extract improved in taste with a decreased bitter taste component.SOLUTION: A green tea extract contains the following components (A), (B), and (C): (A) non-polymer catechins; (B) a component bonded to a magnesium ion and forming precipitate in an isopropyl alcohol; and (C) free sugar derived from tea, wherein the mass ratio [(B)/(A)] of the content of component (B) to the content of component (A) in terms of magnesium is 0.8×10or less, and the mass ratio [(C)/(A)] of the content of component (C) to the content of component (A) is 0.2 to 1.0.

Description

  The present invention relates to a green tea extract.

  Green tea drinks are attracting attention for the refreshing action and the physiological functions of non-polymer catechins contained in it, and the convenience of being able to drink directly at any time and place by filling in plastic bottles or metal cans, For example, by increasing the amount of non-polymer catechins to improve functionality, demand tends to increase more and more. Such packaged tea beverages are usually manufactured by blending green tea extract obtained from green tea leaves, but when a large amount of green tea extract obtained from green tea leaves is blended, the bitterness and astringency become stronger. In some cases, the taste was impaired.

  In order to solve such taste problems, for example, by controlling the content ratio of specific polyphenols and the ratio of gallate bodies of non-polymer catechins in non-polymer catechins, bitterness and aftertaste By controlling the content ratio of green tea extract (Patent Document 1), non-polymer catechins and caffeine, the aftertaste when contained in the mouth has no bitterness or taste, and is refreshing An easy-to-drink green tea extract (Patent Document 2) has been proposed.

JP 2009-98 A JP 2011-15657 A

The taste of green tea beverages has many factors such as bitterness, astringency and umami, and these are important factors in determining palatability. In the above-mentioned prior art, by subjecting the raw green tea extract to a purification means such as a method of treating with an adsorbent such as activated carbon or acidic clay or a synthetic adsorbent, or a method of further ultrafiltration after the treatment with the adsorbent. Although the bitterness can be suppressed, the taste component with high palatability is also removed at the same time as the bitterness component, and the taste as a green tea beverage may be insufficient. Therefore, there is a need for a green tea extract in which bitterness components are selectively reduced without impairing taste components with high palatability.
Therefore, the subject of this invention is providing the green tea extract which reduced the bitterness component and improved the taste.

  As a result of various investigations in view of the above problems, the present inventor is a component contained in a green tea extract, and a component that binds to magnesium ions and forms a precipitate in isopropyl alcohol is involved in bitterness, derived from tea It was found that the free sugar has a taste with high palatability. And by reducing the content ratio of the above-mentioned precipitate formation component with respect to the non-polymer catechins in the green tea extract and increasing the content ratio of (C) tea-derived free sugars with respect to the non-polymer catechins, It was found that a green tea extract with reduced taste and improved taste can be obtained.

That is, the present invention includes the following components (A), (B) and (C);
(A) non-polymer catechins,
(B) a component that combines with magnesium ions and forms a precipitate in isopropyl alcohol;
(C) including free sugar derived from tea,
The mass ratio [(B) / (A)] of the content of the component (A) and the magnesium equivalent amount of the component (B) is 0.8 × 10 ⁻⁵ or less, and
A green tea extract having a mass ratio [(C) / (A)] of the content of the component (A) and the content of the component (C) of 0.2 to 1 is provided.

  The present invention also relates to a method for improving the taste of a green tea extract, wherein the content of the component contained in the tea extract, which is combined with (B) magnesium ion and forms a precipitate in isopropyl alcohol, is reduced. Is to provide.

  According to the present invention, the taste of the green tea extract can be improved. Since the green tea extract of the present invention has high palatability, it is possible to continuously take non-polymer catechins in the form of food and drink.

  The green tea extract of the present invention is a non-polymer catechin as component (A), a component that binds to magnesium ions as component (B) and forms a precipitate in isopropyl alcohol, and a component derived from tea as component (C). However, since the content of the component (B) is sufficiently lower than the amount normally contained in the green tea extract, bitterness can be suppressed. Moreover, since the content ratio of the free sugar derived from (C) tea in the green tea extract is increased, the taste is further improved and the palatability of the green tea extract can be improved.

Here, in the present specification, “(A) non-polymer catechins” means non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and It is a collective term for epi-catechins such as epigallocatechin gallate, and the concentration of non-polymer catechins is defined based on the total amount of the eight types.
Further, “(B) a component that binds to magnesium ions and forms a precipitate in isopropyl alcohol” refers to a component that forms a precipitate by the following method. That is, 1 mL of 0.1 mol / L magnesium chloride aqueous solution was added dropwise to 100 mL of green tea extract diluted with 0.1 mol / L nitric acid solution so that the concentration of non-polymer catechins was 175 mg / 100 mL, and the mixture was stirred for 10 minutes. After that, the solution A is prepared by allowing to stand for 30 minutes. Next, 1 mL of solution A is added dropwise to 50 g of isopropyl alcohol to form a precipitate.
Furthermore, “(C) tea-derived free sugar” refers to monosaccharides and disaccharides contained in tea, which are measured by the methods described in the examples below. Specifically, Examples thereof include glucose, galactose, mannose, fructose, lactose, sucrose, and maltose.
In addition, the measurement of each content of component (A), (B) and (C) shall follow the method as described in an Example mentioned later.

The green tea extract of the present invention has a mass ratio [(B) / (A)] of the content of the component (A) and the magnesium equivalent of the component (B) of 0.8 × 10 ⁻⁵ or less, From the viewpoint of further improving the taste, it is preferably 0.7 × 10 ⁻⁵ or less, more preferably 0.5 × 10 ⁻⁵ or less, and particularly preferably 0.4 × 10 ⁻⁵ or less. The mass ratio lower limit of [(B) / (A)] may be 0 is not particularly limited, from the viewpoint of production efficiency, 0.01 × 10 ^-5, further 0.1 × 10 ^{- 5} is preferred.

  The green tea extract of the present invention has a mass ratio [(C) / (A)] of the content of the component (A) and the content of the component (C) of 0.2 to 1.0. From the viewpoint of further improving the taste, it is preferably 0.25 to 0.9, more preferably 0.3 to 0.85.

  The green tea extract of the present invention preferably has a lower content of component (B) in order to further suppress bitterness and improve taste. Specifically, the content of the component (B) is less than 3 ppm by mass, further 2 ppm by mass or less, further 1.5 ppm by mass or less, particularly 1 ppm by mass or less in the solid content of the green tea extract of the present invention. It is preferable that In addition, the lower limit of the content of the component (B) in the solid content is not particularly limited and may be 0 mass ppm, but from the viewpoint of production efficiency, 0.001 mass ppm, and further 0.01 mass ppm. Preferably there is. As used herein, “solid content” refers to a residue obtained by drying a sample for 3 hours with an electric thermostatic dryer at 105 ° C. to remove volatile substances.

  In addition, the green tea extract of the present invention preferably has a higher content of the component (C) in order to further enhance the palatability. Specifically, the content of the component (C) is preferably 8 to 40% by mass, further 10 to 38% by mass, and further 12 to 35% by mass in the solid content of the green tea extract of the present invention.

  Such a green tea extract can be obtained by removing the water-soluble polymer from the raw green tea extract. Examples of the water-soluble polymer include polysaccharides such as pectin, a complex of caffeine and non-polymer catechins, and the like. As a method for removing the water-soluble polymer from the raw green tea extract, for example, a method in which the raw green tea extract is passed through an ultrafiltration membrane having a fractional molecular weight of preferably 3000 daltons or less, more preferably 500 to 3000 daltons. Can be mentioned.

  Examples of the raw green tea extract include a green tea extract obtained from green tea leaves. Examples of the tea leaves used include green tea leaves made from tea leaves obtained from the genus Camellia, for example, C. var. Sinensis (including Yabukita species), C. var. Assamica, and hybrids thereof. Examples of the green tea leaves that are made include sencha, bancha, bud tea, and tea with a kettle, and stem tea, stick tea, bud tea, and the like can also be used. These can be used alone or in combination of two or more.

  As the extraction method, for example, conventional methods such as stirring extraction, column method, drip extraction and the like can be adopted. Further, an organic acid such as sodium ascorbate or an organic acid salt may be added to the extraction water in advance. The green tea extract thus obtained may be used as it is, or diluted or concentrated.

  Also, as a raw green tea extract, instead of the green tea extract, the green tea extract is dissolved or dispersed in a mixed solution of water and an organic solvent and brought into contact with the synthetic adsorbent so that it is not adsorbed by the synthetic adsorbent. You may use the solution of the collect | recovered green tea extract. The ratio of the green tea extract and the mixed solution of water and organic solvent is adjusted so that the solid concentration in the green tea extract solution is 0.1 to 10% by mass, and further 0.5 to 3% by mass. It is preferable to do. The organic solvent concentration in the mixed solution is preferably 5 to 30% by mass, more preferably 10 to 25% by mass, and the organic solvent is preferably an alcohol such as ethanol.

  The synthetic adsorbent is preferably a polymer having an ion exchange capacity of less than 1 meq / g and an insoluble three-dimensional crosslinked structure. As such a synthetic adsorbent, those produced by known methods may be used, or commercially available products may be used. Commercially available synthetic adsorbents include, for example, Amberlite XAD4, XAD16HP, XAD1180, XAD2000 (supplier: Rohm & Haas, USA), Diaion HP20, HP21 (Mitsubishi Chemical Corporation), Sepabeads SP-850, SP-825, Styrenics such as SP-700, SP-70 (manufactured by Mitsubishi Chemical), VPOC1062 (manufactured by Bayer); bromine atoms introduced into aromatic rings such as Sepabeads SP205, SP206, SP207 (manufactured by Mitsubishi Chemical), etc. Substituted styrene type with increased methacrylic; Methacrylic type such as Diaion HP1MG, HP2MG (Mitsubishi Chemical); Phenol type such as Amberlite XAD761 (Rohm and Haas); Amberlite XAD7HP (Rohm and Haas) Acrylic; TOYOPEARL, HW-4 Polyvinyl type such as 0C (manufactured by Tosoh Corporation); Dextran type such as SEPHADEX, LH-20 (Pharmacia) can be used. Among them, the synthetic adsorbent is preferably a styrene-based, methacrylic-based, acrylic-based, or polyvinyl-based one in terms of separability between non-polymer catechins and contaminants, and more preferably a styrene-based adsorbent. Those are preferred.

As a method of contact with the synthetic adsorbent, after adding the synthetic adsorbent to the raw green tea extract and stirring, batch processing to collect the treatment liquid by filtration operation, continuous extraction of raw green tea into the column filled with synthetic adsorbent A continuous system in which an object is passed and the passing liquid is recovered can be employed. Among these, from the viewpoint of production efficiency, a continuous method using a column is preferable.
The contact condition with the synthetic adsorbent can be set as appropriate. For example, as a condition for passing the raw green tea extract through the column filled with the synthetic adsorbent, the liquid passing rate (SV) is 0.5 to 10 [ h ⁻¹ ], and the passing ratio with respect to the synthetic adsorbent is preferably 0.5 to 20 [v / v]. Furthermore, it is preferable to wash the synthetic adsorbent with water after passing through the raw green tea extract, and the recovered washing liquid can be used in combination with the above-mentioned passing liquid. In addition, the conditions similar to the above can be employ | adopted for liquid feeding conditions.

  The ultrafiltration membrane is preferably hydrophobic, and examples thereof include polysulfone-based, cellulose-based, polyacrylonitrile-based, polyimide-based, and polyfluorinated hydrocarbon-based polymer membranes. Among these, from the viewpoint of the removal efficiency of the water-soluble polymer, polysulfone-based, cellulose-based, and polyacrylonitrile-based polymer membranes are preferable. Examples of the polysulfone-based polymer membrane include polysulfone, polyethersulfone, polyphenylsulfone, and polyarylsulfone. An example of the polyfluorinated hydrocarbon polymer film is polyvinylidene fluoride. Furthermore, examples of the cellulose polymer membrane include cellulose acetate, nitrocellulose, and regenerated cellulose. Among these, polyether sulfone and regenerated cellulose are preferable from the viewpoint of separability between non-polymer catechins and impurities.

Examples of the structure of the ultrafiltration membrane include a flat membrane, a spiral membrane, and a hollow fiber membrane. Among these, a spiral membrane and a hollow fiber membrane are preferable from the viewpoint of processing efficiency.
As such an ultrafiltration membrane, for example, a commercially available product such as PES (manufactured by Asahi Kasei) can be used.

As conditions for ultrafiltration, from the viewpoint of removing the water-soluble polymer, the temperature is preferably 5 to 80 ° C, and more preferably 5 to 30 ° C.
The solid content concentration in the raw green tea extract when passing through the ultrafiltration membrane can be appropriately selected depending on the molecular weight cut off of the ultrafiltration membrane to be used, but is usually 0.1 to 20% by mass, preferably 0. 5 to 10% by mass.

  The green tea extract of the present invention thus obtained may be used as it is, or may be concentrated by concentration or drying. Examples of the concentration increasing method include vacuum concentration, reverse osmosis membrane concentration, spray drying, freeze drying, and the like. There are various forms of the green tea extract of the present invention such as liquid, slurry, and solid, and can be appropriately selected.

Since the taste of the green tea extract of the present invention is improved, it can be used as a raw material for food and drink, for example, but a beverage is particularly preferable.
Although content of the green tea extract in food-drinks can be suitably selected according to the kind, it is 0.1-20 mass% normally, Preferably it is 0.1-10 mass%.

The beverage may be a tea beverage or a non-tea beverage. Examples of tea beverages include green tea beverages, oolong tea beverages, and black tea beverages. Non-tea beverages include, for example, non-alcoholic beverages such as fruit juice, vegetable juice, sports beverage, isotonic beverage, enhanced water, bottled water, near water, coffee beverage, nutritional drink, beauty drink, beer And alcoholic beverages such as wine, sake, plum wine, happoshu, whiskey, brandy, shochu, rum, gin, and liqueurs.
Examples of the food include confectionery (for example, baked confectionery such as bread, cake, cookies, biscuits, chewing gum, chocolate, candy), dessert (for example, jelly, yogurt, ice cream), retort food, seasoning (for example, , Sauces, soups, dressings, mayonnaise, creams). In addition, the form of food / beverage products is not specifically limited, As long as it is a form which is easy to ingest, any of solid, powder, liquid, gel form, slurry form, etc. may be sufficient.

  In addition, beverages include antioxidants, fragrances, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, oils, Additives such as vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters and quality stabilizers may be used alone or in combination. In addition, the compounding quantity of an additive can be suitably selected within the range which does not obstruct the objective of this invention.

  The pH (20 ° C.) of the beverage is usually 2 to 7, preferably 2 to 6.5, from the viewpoints of taste and stability of non-polymer catechins.

In addition, beverages are provided as container-packed beverages filled in ordinary packaging containers such as molded containers (so-called PET bottles), metal cans, paper containers combined with metal foil and plastic films, bottles, etc., mainly composed of polyethylene terephthalate. can do.
In addition, packaged beverages are manufactured under the sterilization conditions stipulated in the applicable regulations (Food Sanitation Law in Japan) if they can be sterilized by heating after filling in containers such as metal cans. it can. 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.

1. Measurement of non-polymer catechins The sample solution was filtered through a filter (0.45 μm), and a packed column (L-column) for octadecyl group-introduced liquid chromatograph using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation). TM ODS, 4.6 mmφ × 250 mm (manufactured by Chemical Substance Evaluation and Research Institute) was mounted, and analysis was performed by a gradient method at a column temperature of 35 ° C. 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. . The gradient conditions are as follows.

Time (minutes) Liquid A concentration (volume%) Liquid B concentration (volume%)
0.0 97 3
5.0 97 3
37.0 80 20
43.0 80 20
43.5 0 100
48.5 0 100
49.0 97 3
60.0 97 3

2. Measurement of magnesium equivalent amount of components that bind to magnesium ions and form precipitates in isopropyl alcohol 1) Reagent Magnesium chloride hexahydrate: Wako Pure Chemical Industries, Special Grade,
Isopropyl alcohol: Wako Pure Chemical Industries, special grade
Membrane filter (Millipore, cellulose acetate, 0.22 μm),
Nitric acid: ultra pure (Agilent)
Magnesium standard solution: 100 mg / L, manufactured by Wako Pure Chemical Industries, Ltd., for atomic absorption 2) Measuring device The measurement was performed by a graphite furnace method using an atomic absorption photometer (Z-2000, manufactured by Hitachi, Ltd.).
3) Operation 1 mL of 0.1 mol / L magnesium chloride aqueous solution was added dropwise to 100 mL of green tea extract diluted with 0.1 mol / L nitric acid solution so that the non-polymer catechin concentration was 175 mg / 100 mL for 10 minutes. After stirring and mixing, the solution A was prepared by allowing to stand for 30 minutes. Next, 1 mL of the solution A was added dropwise to 50 g of isopropyl alcohol to prepare a solution B. The solution B was filtered through a 0.22 μm membrane filter to remove precipitates, and the solution C was recovered. The amount of magnesium in solution A and solution C was quantified by the graphite furnace method, and the magnesium equivalent amount of the precipitate was determined from the difference between the two measured values.
4) Atomic absorption measurement conditions Cuvette: Pyrotube HR
Measurement wavelength: 202.5 nm, slit 0.4 mm
Drying: 80-140 ° C. (40 seconds), ashing (500 ° C., 20 seconds), atomization (2200 ° C., 5 seconds)
Sample introduction amount: 20 μL
Measurement range: 0 to 100 μg / L (correlation coefficient: 0.9978).

3. Measurement of free sugar derived from tea 1) Preparation of sample 5 mL of sample, 0.5 g of silica-based filler (BONDELUTE C18, manufactured by Varian), 0.5 g of strongly acidic cation exchange resin (SAX, manufactured by Varian), strong acid A sample was prepared by sequentially passing through 0.5 g of anionic anion exchange resin (SCX, manufactured by Varian).
2) Measuring apparatus A high performance liquid chromatograph (D-2000, manufactured by Hitachi, Ltd.) was used.
3) Measurement conditions Column: ULTRON PS-80N, manufactured by Shinwa Chemical Co., Ltd. Column temperature: 60 ° C
Mobile phase: Pure water Flow rate: 1 mL / min
Detector: RI
Sample introduction amount: 0.1 mL
4) Analysis The peak area from 5.3 minutes to 9 minutes was measured using the area of glucose 1 mg / mL as an index.

4). Sensory evaluation Each green tea extract was diluted with ion-exchanged water so that the non-polymer catechin concentration would be 0.175 g / 100 mL to prepare a beverage, and the taste of the obtained beverage was determined by four specialist panelists. A drinking test was conducted. The beverage test was evaluated according to the following criteria, and then the score was determined through consultation.

(Evaluation criteria)
Score 5: Good without bitterness.
4: Slightly bitter but good.
3: Slightly bitter.
2: There is a bitter taste.
1: Strong bitterness.

Comparative Example 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 netting, 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). The concentration of non-polymer catechins in the green tea extract was 0.54% by mass. The solid content in the green tea extract was 1.69% by mass. Table 1 shows the physical properties of the obtained green tea extract.

Comparative Example 2
9 g of a commercially available green tea extract (polyphenone, manufactured by Mitsui Norin) was diluted with ion-exchanged water to obtain 300 mL of a green tea extract aqueous solution having a solid content concentration of 3% by mass. Next, 200 mL of the obtained green tea extract aqueous solution was passed through 50 mL of a synthetic adsorbent (Diaion SP70, manufactured by Mitsubishi Chemical Corporation) packed in a cylindrical column under the condition of SV = 1 (h ⁻¹ ). Prior to passing the green tea extract aqueous solution through the column, pretreatment of the synthetic adsorbent was performed. Specifically, 100 mL of 92 mass% ethanol aqueous solution was passed through the synthetic adsorbent under the condition of SV = 1 (h ⁻¹ ), and then 1 L of ion-exchanged water was passed under the condition of SV = 1 (h ⁻¹ ). Then, the synthetic adsorbent was pretreated.
After 200 mL of the green tea extract aqueous solution was passed through the column, 75 g of pure water was then passed under conditions of SV = 1 (h ⁻¹ ) to wash the synthetic adsorbent. Next, in order to desorb components adsorbed on the column, 100 mL of a 30% by mass aqueous ethanol solution was passed under conditions of SV = 1 (h ⁻¹ ) to obtain a desorbed solution. Next, the entire amount of the obtained detachment liquid was passed through a column packed with activated carbon (SGP, manufactured by Phutamura Co., Ltd.) under the condition of SV = 1 (h ⁻¹ ), and the liquid passage treatment was completed. The aqueous ethanol solution was freeze-dried to obtain a green tea extract. Table 1 shows the physical properties of the obtained green tea extract.

Comparative Example 3
9 g of a commercially available green tea extract (polyphenone, manufactured by Mitsui Norin) was diluted with a 15% by mass aqueous ethanol solution to obtain 300 mL of a green tea extract-containing aqueous ethanol solution having a solid content concentration of 3% by mass. Next, 200 mL of a green tea extract-containing aqueous ethanol solution was passed through 50 mL of a synthetic adsorbent (Diaion SP70, manufactured by Mitsubishi Chemical Corporation) packed in a cylindrical column under the condition of SV = 1 (h ⁻¹ ), and the residue In order to collect water, 50 mL of pure water was passed under conditions of SV = 1 (h ⁻¹ ) to obtain 240 mL of a passing solution. This passing liquid was freeze-dried to obtain a green tea extract. Table 1 shows the physical properties of the obtained green tea extract. Prior to passing the green tea extract-containing aqueous ethanol solution through the column, pretreatment of the synthetic adsorbent was performed. Specifically, 100 mL of 92 mass% ethanol aqueous solution was passed through the synthetic adsorbent under the condition of SV = 1 (h ⁻¹ ), and then 1 L of ion-exchanged water was passed under the condition of SV = 1 (h ⁻¹ ). Further, 100 ml of a 15% by mass aqueous ethanol solution was passed under conditions of SV = 1 (h ⁻¹ ) to pretreat the synthetic adsorbent.

Example 1
Using a green tea extract (50 mL) obtained in Comparative Example 1 with an ultrafiltration membrane (material: polyethersulfone, molecular weight cut off: 500 Dalton, trade name: Amicon YC05, manufactured by Millipore), the filtration conditions were flat membrane pressurization. Filtration, pressure filtration was performed at a liquid temperature of 25 ° C. and a gauge pressure of 5 kg / cm ² , and 25 mL of the filtrate was recovered. The filtrate was then lyophilized. Table 1 shows the physical properties of the obtained green tea extract.

Example 2
1 g of the green tea extract obtained in Comparative Example 3 was diluted with a 15% by mass aqueous ethanol solution to obtain 100 mL of an aqueous ethanol solution containing green tea extract. Next, 50 mL of this green tea extract-containing aqueous ethanol solution was subjected to flat membrane pressure using an ultrafiltration membrane (material: regenerated cellulose, fractional molecular weight of 3000 daltons, trade name: Ultracell PLBC, manufactured by Millipore). Filtration, pressure filtration was performed at a liquid temperature of 25 ° C. and a gauge pressure of 5 kg / cm ² , and 25 mL of the filtrate was recovered. The filtrate was then lyophilized. Table 1 shows the physical properties of the obtained green tea extract.

  From Table 1, (B) the non-polymer catechin in the green tea extract is reduced by reducing the content of components that bind to magnesium ions and form precipitates in isopropyl alcohol with respect to the non-polymer catechins in the green tea extract. It was confirmed that a green tea extract with reduced bitterness and improved taste can be obtained by increasing the content ratio of (C) tea-derived free sugar relative to the fruit.

Claims (4)

The following components (A), (B) and (C);
(A) non-polymer catechins,
(B) a component that combines with magnesium ions and forms a precipitate in isopropyl alcohol;
(C) including free sugar derived from tea,
The mass ratio [(B) / (A)] of the content of the component (A) and the magnesium equivalent amount of the component (B) is 0.8 × 10 ⁻⁵ or less, and
The green tea extract whose mass ratio [(C) / (A)] of content of a component (A) and content of a component (C) is 0.2-1.0.   The green tea extract of Claim 1 whose magnesium conversion amount of the component (B) in solid content is less than 3 mass ppm.   The green tea extract of Claim 1 or 2 whose content of the component (C) in solid content is 8-40 mass%. A method for improving the taste of a green tea extract, wherein the content of a component which is contained in a tea extract and which binds to magnesium ions and forms a precipitate in isopropyl alcohol is reduced.