JP2018078912A - Smoothly going down high-concentration tea-originated grain-containing bottled or canned tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a smoothly going down bottled or canned tea beverage that contains a high concentration of tea-originated grains, but provides little feeling of coarse particles in being drunk, tastes pleasant and goes down refreshingly.SOLUTION: The invention is for producing and providing a bottled or canned tea beverage containing a high concentration of tea-originated grains in which the turbidity (OD) represented as absorbance at 680 nm is adjusted to 0.5 or more, where the theanine concentration is adjusted to 50-2000 ppm and/or the glutamic acid concentration is adjusted to 10-1000 ppm thereby providing little feeling of coarse particles in being drunk, tasting pleasant and going down refreshingly, and thus realizing a smoothly going down high-concentration tea-originated grain-containing bottled or canned tea beverage.SELECTED DRAWING: None

Description

  The present invention relates to a containerized tea beverage having a refreshing sensation, having a refreshing mouthfeel and having a refreshing mouthfeel, and a method for producing the same, despite having a high concentration of tea-derived particles. .

  In recent years, in response to nature-oriented and health-oriented trends, packaged tea drinks have gained the support of many consumers. Among them, green tea drinks containing green tea and crushed green tea leaves are more popular because they have a flavor similar to that of green tea in a teapot for drinking at home, compared to conventional green tea drinks that remove tea-derived particles. Is growing. However, if too much matcha or crushed green tea leaves are added, there is a problem that the mouth feels rough during drinking and it becomes difficult to drink, so the amount added is limited.

In green tea beverages containing green tea fine particles using pulverized green tea leaves, various methods are disclosed as methods for making use of the richness, deep taste, color tone, and the like. For example, Patent Document 1 discloses a method of removing fine particles generated during extraction from a green tea extract and adding green tea powder at the time of beverage preparation to a turbidity of 0.05 to 3.00 at OD _720. A method for producing a green tea beverage that can be freely adjusted to turbidity is disclosed. Patent Document 2 discloses a muddy tea in which caffeine, copper-substituted chlorophyll, and hydroxycarboxylic acid are blended in a certain ratio with respect to the tea extract to maintain the stability of green color and the umami of muddy components. It is disclosed. The examples disclose turbid tea with high turbidity, but it is shown that the turbidity is not due to tea-derived particles but exclusively due to copper-substituted chlorophylls prepared from green plants.

  Also disclosed is a method for improving the feeling of throat in a tea beverage containing powdered tea or the like. For example, in Patent Document 3, ground tea leaves are added to a green tea beverage in an amount of 0.3 wt% to less than 10.0 wt%, and SOD (superoxide desmutase) -like activity is 1,000 to 25,000 (U Patent Document 4 discloses that a canned green tea beverage can be provided by pulverizing the raw tea leaves into a particle size of 0.4 to 200 μm or less, without the problem of roughness during drinking. Discloses that by containing powdered tea leaves having a particle diameter of 2 μm or less, monogalactosyl diglyceride and digalactosyl diglyceride, it is possible to provide a powdered tea beverage with a reduced feeling of roughness while enhancing the aroma. Yes.

  Furthermore, in Patent Document 5, the ratio of the number of particles having a particle diameter of 7 μm or more and 20 μm or less and the number of particles having a particle diameter of 7 μm or more and 20 μm or less in the beverage containing powdered green tea is 2 μm. A powdered tea beverage that reduces the bitterness and the feeling of roughness while maintaining the fragrance of powdered green tea by adjusting the ratio of the following particles to a specific value is disclosed in Patent Document 6 as green tea and green tea. It contains an extract and / or cereal extract and a sweetening ingredient, and contains a large amount of water-insoluble solids by adjusting the insoluble solids per 100 mL of beverage to be 0.3 g to 0.9 g. Regardless, there is disclosed a matcha-containing beverage that realizes the original richness and taste of matcha. Tea drinks containing these powdered teas adjust the particle size and amount of powdered tea leaves to maintain the fragrance of powdered green tea while reducing the roughness caused by powdered tea particles, However, in container-packed green tea beverages that contain tea-derived particles at a high concentration, it is difficult to prepare and maintain a stable and well-packed green tea beverage that is excellent in flavor. is there.

  On the other hand, in tea-packed tea beverages, theanine is added to the tea extract to enhance the umami, richness, or sweetness of theanine in the tea extract, producing a stuffed tea beverage with umami and richness. A method is disclosed. For example, Patent Document 7 discloses a container-packed green tea beverage that contains strong amino acids such as theanine and arginine, has strong umami and richness, has reduced astringency, and has a good balance between umami and astringency. Document 8 discloses a packaged tea beverage having enhanced the umami and sweetness of theanine by adding and blending theanine with (A) monogalactosyl diglyceride and (B) digalactosyl diglyceride in predetermined amounts. Yes. However, the disclosure is not intended to improve the taste of a container-packed tea beverage containing a high concentration of tea-derived particles, and when drinking due to the tea-derived particles of the container-packed tea beverage It is not disclosed for reducing the roughness.

  In addition, a container-packed tea beverage other than green tea, such as black tea and oolong tea, containing tea-derived particles at a high concentration has not been known so far.

JP-A-8-163958 JP 2014-14315 A JP-A-10-234301 JP 2014-68636 A JP 2014-68635 A JP 2014-2221018 A JP 2006-061125 A JP 2014-066864 A

  An object of the present invention is to provide a tea-packed tea beverage excellent in a feeling of tingling, having a refreshing throat feeling that is difficult to feel rough when drinking and contains tea-derived particles in a high concentration, and a method for producing the same Is to provide.

  In order to solve the above-mentioned problems, the present inventors do not require special processing or classification for green tea or crushed tea leaves in a container-packed tea beverage containing tea-derived particles at a high concentration, and are also a raw material special to tea beverages. As a result of diligent research on a method for reducing the roughness of a tea-packed tea beverage containing a high concentration of tea-derived particles and improving the feeling of throatiness without using the tea, unexpectedly, theanine in tea beverage and By adjusting the concentration of glutamic acid within a certain range, it has been found that even if tea-derived particles are contained in a high concentration, it becomes difficult to feel roughness in the mouth during drinking, and the present invention has been completed.

That is, the present invention relates to a theanin in a packaged tea beverage, particularly a packaged green tea beverage, in which the turbidity (OD ₆₈₀ ) expressed as absorbance at 680 nm is adjusted to 0.5 or more and containing tea-derived particles in a high concentration. It consists of a tea-packed tea beverage containing a high concentration of tea-derived particles with excellent throatiness, wherein the concentration is adjusted to 50 to 2000 ppm and / or the glutamic acid concentration is adjusted to 10 to 1000 ppm. The container-packed tea beverage of the present invention is a container-packed tea beverage having a refreshing sensation that has a refreshing and smooth mouthfeel that is difficult to feel rough when drinking, despite containing a high concentration of tea-derived particles. . Although the mechanism of action of the present invention has not been made clear, the texture of the mouth caused by the high concentration of tea-derived particles is masked by the interaction between the taste of theanine and glutamic acid and the feeling of throatiness. I can guess.

  In the tea-packed tea beverage containing a high concentration of tea-derived particles of the present invention, the turbidity can be adjusted by adding one or more of matcha tea, kabuse tea pulverized product, gyokuro pulverized product, or sencha crushed product. . In addition, in the tea-packed tea beverage containing a high concentration of tea-derived particles of the present invention, particularly in a green tea beverage containing a high concentration of tea-derived particles, the concentration of theanine and / or glutamic acid can be adjusted by adding an extract of kabusecha or gyokuro. It can be carried out.

  In the tea-packed green tea beverage containing a high concentration of tea-derived particles according to the present invention, the stuffed tea beverage containing tea-derived particles at a higher concentration by adjusting the turbidity to 1.0, further 2.0 or more. Can be prepared as

The present invention is adjusted to 0.5 or more in the production of a container-packed tea beverage containing a high concentration of tea-derived particles in which turbidity (OD ₆₈₀ ) expressed as absorbance at 680 nm is adjusted to 0.5 or more. The theanine concentration of the raw green tea extract containing the tea-derived particles is adjusted to 50 to 2000 ppm and / or the glutamic acid concentration to 10 to 1000 ppm, respectively, and the green tea extract is heat sterilized and filled into a container. It includes an invention of a method for producing a tea-packed tea beverage containing a high concentration of tea-derived particles.

  In the method for producing a tea-packed tea beverage containing a high concentration of tea-derived particles according to the present invention, the turbidity adjustment of a tea beverage containing a high concentration of tea-derived particles adjusted to 0.5 or more is a matcha tea to a tea beverage, It can be carried out by adding one or two or more of ground crushed tea powder, ground crushed gyokuro, or ground sencha. Further, in the method for producing a tea-packed tea beverage containing a high concentration of tea-derived particles according to the present invention, the concentration of theanine and / or glutamic acid is adjusted by adding an extract of kabusecha or gyokuro to the raw tea extract. Can do.

Furthermore, the present invention provides a turbidity expressed as absorbance at 680 nm (OD ₆₈₀ ) of 0.5 or more in the production of a container-packed tea beverage containing a high concentration of tea-derived particles adjusted to 0.5 or more. The tea-derived particles when drinking a packed tea beverage, characterized in that the theanine concentration of the raw tea extract containing the adjusted tea-derived particles is adjusted to 50 to 2000 ppm and / or the glutamic acid concentration to 10 to 1000 ppm, respectively. A method for reducing the roughness is also included.

That is, the present invention specifically relates to [1] a stuffed tea beverage containing tea-derived particles at a high concentration in which turbidity (OD ₆₈₀ ) expressed as absorbance at 680 nm is adjusted to 0.5 or more. A tea-packed tea beverage containing a high concentration of tea-derived particles, wherein the concentration is adjusted to 50 to 2000 ppm and / or the glutamic acid concentration to 10 to 1000 ppm, and [2] the tea beverage is a green tea beverage [1] or [1] or [3] above, wherein the tea-packed tea beverage containing a high concentration of tea-derived particles according to [1] above, or [3] turbidity adjustment is performed by adding a ground tea product. [2] The tea-packed tea beverage containing a high concentration of the tea-derived particles according to [2], or [4] the ground tea product is one or more of matcha tea, kabuse tea ground product, gyokuro ground product, or sencha ground product. The tea according to [3] above The above-mentioned [1] to [4], characterized in that the container-packed tea beverage containing a high concentration of particles and the concentration adjustment of [5] theanine and / or glutamic acid are performed by adding an extract of kabusecha or gyokuro. A tea-packed tea beverage containing a high concentration of tea-derived particles according to any one of the above, [6] The turbidity is adjusted to 1.0 or more, and any one of the above [1] to [5] The tea according to any one of [1] to [6] above, wherein the tea-packed tea beverage containing a high concentration of the tea-derived particles according to [7] or [7] turbidity is adjusted to 2.0 or more. It consists of a high-concentration particle-derived container-packed tea beverage.

[8] In the production of a packaged tea beverage containing a high concentration of tea-derived particles, the turbidity (OD ₆₈₀ ) expressed as the absorbance at [8] 680 nm is adjusted to 0.5 or more. The theanine concentration of the raw green tea extract containing tea-derived particles adjusted to 5 or more is adjusted to 50 to 2000 ppm and / or glutamic acid concentration to 10 to 1000 ppm, respectively, and the tea extract is heat sterilized and filled into a container. A method for producing a tea-packed tea beverage containing a high concentration of tea-derived particles, and [9] adjusting the turbidity of a tea beverage containing a high concentration of tea-derived particles adjusted to 0.5 or higher. Packing of tea-derived particles with a high concentration according to [8] above, which is performed by adding one or more of green tea, kabuse tea crushed product, gyokuro crushed product, or sencha crushed product to tea beverage Tea beverage The method according to [8] or [9] above, wherein the production method and [10] concentration adjustment of theanine and / or glutamic acid are carried out by adding an extract of kabusecha or gyokuro to the raw tea extract Of tea-packed tea beverages containing high concentration of tea-derived particles, [1
1] Turbidity (OD ₆₈₀ ) expressed as absorbance at 680 nm was adjusted to 0.5 or higher, in the production of a container-packed tea beverage containing tea-derived particles at a high concentration, adjusted to 0.5 or higher. The tea-derived particles containing tea-derived particles are adjusted to have a theanine concentration of 50 to 2000 ppm and / or a glutamic acid concentration of 10 to 1000 ppm, respectively, to reduce the roughness of tea-derived particles when drinking in packed tea beverages It consists of a way to do.

  Although the present invention contains tea-derived particles at a high concentration, it is difficult to feel roughness at the time of drinking, has a pleasant and refreshing throat, has a pleasant sensation of feeling, and contains tea-derived particles at a high concentration. A container-packed tea beverage and a method for producing the same are provided.

The present invention relates to a stuffed tea beverage containing tea-derived particles at a high concentration in which turbidity (OD ₆₈₀ ) expressed as absorbance at 680 nm is adjusted to 0.5 or more, and the theanine concentration is 50 to 2000 ppm and / or By adjusting the glutamic acid concentration to 10 to 1000 ppm, the container-packed tea beverage with a refreshing sensation that has a refreshing and crisp texture that is less rough and that has a high concentration of tea-derived particles. And a method for manufacturing the same.

  The term “roughness” as used in the present invention refers to a rough and uncomfortable texture that is felt between the upper jaw and the tongue when a beverage is included in the mouth. By reducing the “roughness”, it becomes a tea drink that is easy to drink, refreshing and refreshing.

<Tea drink>
As long as the tea beverage of the present invention is a tea beverage extracted from tea leaves obtained by processing leaves of tea tree (camellia sinensis), fermented teas such as green tea, black tea, oolong tea, and black tea are all targets. Among them, the green tea beverage is particularly preferable in that the umami and richness of the beverage due to the high concentration of tea-derived particles can be maintained according to the present invention.

  There is no particular restriction on the tannin value of the tea beverage, but in the case of a green tea beverage, it gives a moderate drinking feel and avoids feeling too bitter, so 100 mg / 100 mL or less is preferable, and 90 mg / 100 mL or less is preferable. More preferably, 10 to 90 mg / 100 mL is more preferable, and 20 to 80 mg / 100 mL is most preferable. This tannin value can be measured using the iron tartrate method (see Toshiro Nakabayashi et al., “Chemistry and Functions of Green Tea, Black Tea, Oolong Tea”, Kogaku Publishing, page 137). That is, the absorbance (540 nm) measurement value of the purple component produced by reacting the polyphenol in the test solution with the iron tartrate reagent is used as a quantitative value using a calibration curve prepared using ethyl gallate as a standard substance, and The value is multiplied by 1.5 to obtain the amount of tannin.

  Furthermore, sweeteners, fragrances, acidulants, pH adjusters, thickeners, and the like that are generally known to be used in packaged tea beverages can also be used as appropriate.

<Tea derived particles>
The tea beverage of the present invention contains a high concentration of tea-derived particles. Here, the tea-derived particles refer to tea-derived fine particles having a size of about 0.1 to 300 μm, and (1) those derived from a ground tea product added separately to the tea extract, and (2) Some are derived from tea-derived particles mixed in tea leaves used for tea extraction. By containing either (1) or (2) or both in the tea beverage, the high concentration, that is, the turbidity (OD ₆₈₀ ) of the tea beverage can be adjusted to 0.5 or more.

  The above (1) will be explained. As the tea ground material, any tea leaf ground material such as green tea, black tea or oolong tea can be used as long as it is derived from tea (Camellia sinensis). However, among them, it is preferable to use the same type of tea leaves as the extraction tea leaves, that is, a green tea pulverized product for green tea beverages and a black tea crushed product for black tea beverages. Furthermore, in the case of green tea, green tea-derived matcha, kabuse tea pulverized product, gyokuro pulverized product, sencha pulverized product and the like are more preferable, and among them, matcha, kabuse tea pulverized product or gyokuro crushed product is most preferable.

  Here, the matcha tea includes, for example, those obtained by steaming tea leaves obtained from tea plants cultivated by blocking sunlight for a certain period during cultivation and then drying the dried tea tea with a stone mill. There is no restriction, and those that are in the market can be used as they are. Specifically, green tea having an average particle size of about 0.5 to 300 μm can be used.

  On the other hand, Kabusecha and Gyokuro are made from tea leaves obtained from tea plants that have been cultivated by blocking sunlight for a certain period during cultivation. There is a difference that it is only about a week. These tea leaves are characterized in that they contain more amino acids such as theanine and glutamic acid than other tea leaves. Also, unlike Kabusecha or Gyokuro, Sencha is made using new shoots that are picked from tea plants grown without blocking sunlight. Covered tea, gyokuro, and sencha can be used after being pulverized by a conventionally known method. Although there is no restriction | limiting in the grinding | pulverization method, a grinding | pulverization particle size, etc., Specifically, what grind | pulverized until the average particle diameter became about 0.5-300 micrometers using a ball mill, a stone mill, etc. can be used.

  Next, (2) will be described. Due to the characteristics of tea leaves, fine powder tea leaves (tea-derived particles) are always mixed in tea leaves for extraction. In the extraction stage, the tea leaves are decomposed by contact with the apparatus or other tea leaves to produce fine powdered tea leaves (tea-derived particles). Usually, when obtaining a green tea extract, after extraction, first remove relatively large tea leaves with a wire mesh, etc., and then centrifuge to remove fine powdered tea leaves to obtain an almost transparent green tea extract. ing. During this centrifugation, by reducing the centrifugal strength, it is possible to leave a part of the fine powdered tea leaves (tea-derived particles) mixed in the extraction tea leaves in the extract. As a result, a green tea extract containing tea-derived particles can be prepared. Furthermore, it is also possible to combine the tea-derived particles of (1) and (2) by separately adding the above-mentioned tea pulverized product to the extract prepared by reducing the centrifugal strength.

The tea-derived particles are added and contained in a high concentration, that is, an amount necessary to finally adjust the turbidity (OD ₆₈₀ ) of the tea beverage to 0.5 or more. Specifically, the turbidity (OD ₆₈₀ ) of the final tea beverage product is adjusted by adjusting the amount of tea crushed or by adjusting the centrifugal strength during solid-liquid separation. In addition, although the present invention exhibits an effect of reducing roughness at a turbidity (OD ₆₈₀ ) of 0.5 or more, a turbidity of 1.0 or more is preferable and a turbidity of 1.5 is preferable from the viewpoint that the effect can be more strongly realized. The above is more preferable, and a turbidity of 2.0 or more is most preferable. In addition, the turbidity of this invention is shown by the light absorbency (OD680) in ₆₈₀ nm, and can measure with a general spectrophotometer according to a conventional method.

<Theanine / Glutamic acid>
In the present invention, it is necessary to adjust the theanine concentration in tea to 50 to 2000 ppm and / or the glutamic acid concentration to 10 to 1000 ppm. When the concentration is lower than this range, the effect of reducing the roughness is weak, and when it is large, the off-flavor derived from amino acids is noticeably not preferable.

  Furthermore, in order to clarify the effect, theanine is preferably adjusted to 70 to 1000 ppm, more preferably 80 to 500 ppm, and most preferably 110 to 500 ppm. On the other hand, glutamic acid is preferably 15 to 1000 ppm, more preferably 14 to 800 ppm, and most preferably 24 to 500 ppm. If either theanine or glutamic acid alone satisfies these concentration ranges, the effect of reducing the roughness is exhibited. However, theanine exhibits the effect of reducing the roughness particularly in the top to middle when it is contained in the mouth, and glutamic acid is effective in the middle to the last. In particular, since the effect of reducing the roughness is exhibited, it is more effective that both components satisfy the above concentration range.

  Theanine and glutamic acid are both types of amino acids, and almost pure products are sold as food ingredients, so that it is possible to adjust the concentration in tea beverages. In addition, you may adjust using the foodstuff raw material etc. which contain many of these components. In the case of a green tea beverage, the method using kabusecha or gyokuro is most preferable. If this is used, it is possible to design products using only raw materials derived from green tea. Since these tea leaves contain a relatively large amount of theanine and glutamic acid, the concentrations of theanine and glutamic acid can be adjusted by using the kabusecha or gyokuro extract in part or all of the green tea extract. When extracting kabusecha or gyokuro, it is possible to further increase the concentration of these components by extracting at a low temperature.

  Furthermore, it is preferable to add matcha tea, kabuse tea grind, or gyokuro grind as the tea grind, since elution of theanine and glutamic acid can be expected therefrom, and the concentration of theanine and glutamic acid can be easily adjusted. However, if the concentration of theanine and glutamic acid is adjusted only by adding green tea, the bitter taste may occur in the green tea beverage due to the effect of heat sterilization during the production of the container-packed beverage. It is more preferable to adjust the concentration by using it together with an extract such as gyokuro or kabusecha, or using it together with pure theanine and glutamic acid.

<Manufacturing method>
Below, it shows about the manufacturing method of the container-packed tea drink of this invention. First, tea is extracted according to a conventional method. Any tea leaves can be used as long as they are tea leaves. In the case of green tea, it is preferable to use all or part of kabuse tea or gyokuro for the concentration adjustment of theanine and / or glutamic acid. The extraction conditions are not particularly limited, but it is preferable to extract at a lower temperature, for example, about 50 ° C., in order to increase the elution amount of theanine and glutamic acid. There is no particular limitation on the method for separating the tea leaves and the extracted liquid after the extraction, but it is preferable to remove the relatively large tea leaves with, for example, a coarse mesh and then subject to centrifugation. As described above, it is possible to leave the tea-derived particles contained in the extracted tea leaves in the extract by weakening the conditions of the centrifugation at the time of separating the tea leaves than before.

A necessary amount of ground tea is added to the obtained tea extract so that the concentration is high, that is, the turbidity (OD ₆₈₀ ) is 0.5 or more. In the case of green tea, it is more preferable to use powdered green tea, kabuse tea ground powder, or gyokuro ground ground as the ground tea, since elution of theanine and glutamic acid from them can be expected.

  Finally, the concentration of theanine and / or glutamic acid is adjusted. It is also possible to adjust the concentration of theanine and / or glutamic acid in advance by using kabusecha, gyokuro or matcha tea for extraction tea leaves or tea ground products, in which case there is no need for final adjustment However, if necessary, the concentration is adjusted by separately adding theanine or glutamic acid.

  In addition, after adding necessary food additives such as fragrances, UHT sterilization is performed and containers such as PET bottles are filled. Although it may be sterilized by retort after filling into a can, it is preferable to fill in a transparent container such as a plastic bottle in order to enjoy the appearance of dark cloudy tea, which is a feature of the present invention.

  The details of the present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

  [Preparation Example]

<(1) Preparation of tea-derived particle preparation liquid>
0.6% by weight of matcha tea (pulverized mortar; commercially available product), 0.12% by weight of vitamin C and 0.12% by weight of baking soda were added to ion-exchanged water to obtain a tea-derived particle-containing preparation. (Hereinafter referred to as base preparation). When preparing the following test samples, other raw materials and ion-exchanged water were blended so that the base preparation solution was diluted 3 times (0.2% by weight in terms of matcha tea) in all samples. The base preparation (when diluted 3 times) had an OD ₆₈₀ of 2.2, a theanine concentration of 10 ppm, a glutamic acid concentration of 4 ppm, and a tannin value of 20 mg / 100 mL.

The turbidity (OD ₆₈₀ ) was determined by measuring the absorbance at 680 nm using a spectrophotometer U-3310 manufactured by Hitachi. After thoroughly stirring the test solution, it was put into a cell with an optical path length of 10 mm and measured immediately.

  The concentrations of theanine and glutamic acid were measured using an amino acid analyzer L-8800 manufactured by Hitachi. Specifically, # 2622 was used as the main column and # 2619 was used as the guard column, the amino acid was developed with ninhydrin and detected at 570 nm, and the concentration was calculated from a calibration curve prepared in advance.

  <(2) Preparation of green tea extract>

(A) Preparation of kabuse tea extract:
To 100 g of green tea leaves (kabuse tea), 2500 g of hot water at 50 ° C. was added and extracted for 5 minutes. After extraction, the mixture was passed through a mesh with an opening of 100 μm and centrifuged at 3000 rpm for 10 minutes, and then rapidly cooled to 10 ° C. using a cooling machine to obtain a green tea extract (hereinafter referred to as “kabuse tea extract”). . At the time of preparing the following test samples, the topped tea extract was blended so as to be diluted 3 times. In addition, the theanine concentration of the kabuse tea extract (when diluted 3 times) was 100 ppm, the glutamic acid concentration was 20 ppm, and the tannin value was 40 mg / 100 mL.

(B) Preparation of Sencha extract:
To 100 g of green tea leaves (lower sencha), 3000 g of hot water at 80 ° C. was added and extracted for 6 minutes. After extraction, the mixture was passed through a mesh with an opening of 100 μm and centrifuged at 3000 rpm for 10 minutes, and then rapidly cooled to 10 ° C. using a cooler to obtain a green tea extract (hereinafter referred to as “sencha extract”). ). At the time of preparing the following test samples, the sencha extract was blended so as to be finally diluted 5 times. In addition, the theanine concentration of the sencha extract (diluted 5 times) was 10 ppm, the glutamic acid concentration was 4 ppm, and the tannin value was 40 mg / 100 mL.

  [Examples 1-7, Comparative Examples 1-3]

  Samples were mixed as shown in Table 1, UHT sterilized, and filled into PET bottles to prepare container-packed green tea beverage samples of Examples 1 to 7 and Comparative Examples 1 to 3. The theanine used was a commercially available L-theanine, the sodium glutamate was a commercially available sodium L-glutamate, and the tannin preparation was a commercially available high concentration catechin preparation (30.3% by weight of catechin manufactured by Mitsui Norin Co., Ltd., tannin value 40 mg / 100 mL). . When adjusting the mixing ratio of the sample, ion exchange water was used.

<(3) Evaluation>
Table 2 shows the turbidity, theanine, glutamic acid and tannin values, and the roughness reduction effect of each Example and Comparative Example. The effect of reducing the roughness was evaluated by consultation with 6 panelists familiar with the development of tea beverages.
The evaluation axis is as follows. The control was the sample of Comparative Example 1.
(Double-circle): The roughness at the time of drinking reduced notably.
○: Roughness during drinking was reduced.
X: Roughness is not reduced or the reduction effect is insufficient.

  As a result of the test, the effect of reducing the roughness was observed at 50 ppm or more of theanine in the beverage or 10 ppm or more of glutamic acid. If either theanine or glutamic acid alone is satisfied, the effect will be exerted, but theanine will exert a particularly roughening effect in the top to middle when it is included in the mouth, and glutamic acid will have a particularly roughening effect in the middle to last. In order to achieve this, it has been found that both components are more effective when the above amounts are satisfied. Moreover, it was confirmed by comparison between Example 4 and Example 7 that even if the tannin value changes, there is no influence on the roughness reduction effect.

  [Examples 8 to 11]

  Various green tea extracts, matcha tea or ground tea products were combined to prepare various green tea beverages having various turbidities, theanine concentrations, and glutamic acid concentrations, and the effect of reducing the roughness was confirmed in the same manner as in the above evaluation examples. The results are shown below. Each of the green tea beverages of the present invention was a refreshing, refreshing throaty beverage that hardly felt roughness.

  The present invention provides a container-packed tea beverage that has a refreshing sensation and has a refreshing sensation of mouthfeel that is difficult to feel rough during drinking despite having a high concentration of tea-derived particles.

Claims (11)

In a packed tea beverage containing tea-derived particles at a high concentration, the turbidity (OD ₆₈₀ ) expressed as absorbance at 680 nm adjusted to 0.5 or more, a theanine concentration of 50 to 2000 ppm and / or a glutamic acid concentration of 10 A tea-packed tea beverage containing a high concentration of tea-derived particles, characterized by being adjusted to ˜1000 ppm.   The tea beverage according to claim 1, wherein the tea beverage is a green tea beverage.   3. The tea-packed tea beverage containing a high concentration of tea-derived particles according to claim 1, wherein the turbidity is adjusted by adding a ground tea product.   4. The tea-packed tea beverage containing a high concentration of tea-derived particles according to claim 3, wherein the pulverized tea is one or more of green tea, kabuse tea pulverized product, gyokuro pulverized product, or sencha crushed product.   5. The tea-packed tea beverage containing a high concentration of tea-derived particles according to any one of claims 1 to 4, wherein the concentration of theanine and / or glutamic acid is adjusted by adding an extract of kabusecha or gyokuro.   Turbidity is adjusted to 1.0 or more, The tea-packed tea beverage containing a high concentration of tea-derived particles according to any one of claims 1 to 5.   Turbidity is adjusted to 2.0 or more, The tea-containing particle high concentration container-packed tea beverage according to any one of claims 1 to 6. Tea-derived particles with a turbidity (OD ₆₈₀ ) expressed as absorbance at 680 nm adjusted to 0.5 or more, and in the production of a container-packed tea beverage containing tea-derived particles at a high concentration. The tea green-derived extract containing green tea is adjusted to a theanine concentration of 50 to 2000 ppm and / or a glutamic acid concentration of 10 to 1000 ppm, and the tea extract is heat sterilized and filled into a container, derived from tea A method for producing a containerized tea beverage containing a high concentration of particles.   Adjusting the turbidity of tea beverages containing high concentrations of tea-derived particles adjusted to 0.5 or more is one or more of matcha, topped tea grounds, gyokuro grounds, or sencha grounds to tea beverages The method for producing a tea-packed tea beverage containing a high concentration of tea-derived particles according to claim 8, wherein   The tea-containing particle high-contained container-packed tea according to claim 8 or 9, wherein the concentration of theanine and / or glutamic acid is adjusted by adding an extract of kabusecha or gyokuro to the raw tea extract. A method for producing a beverage. The turbidity (OD ₆₈₀ ) expressed as the absorbance at 680 nm is adjusted to 0.5 or more, and in the production of a container-packed tea beverage containing tea-derived particles at a high concentration, derived from tea adjusted to 0.5 or more A method for reducing the roughness of tea-derived particles when drinking a packed tea beverage, wherein the raw tea extract containing the particles is adjusted to a theanine concentration of 50 to 2000 ppm and / or a glutamic acid concentration of 10 to 1000 ppm, respectively.