JP2020103203A - Method for producing packaged milk-containing green tea beverage - Google Patents

Abstract

To provide a method for producing a packaged milk-containing green tea beverage capable of washing out the mouth while having taste and flavor for enhancing the taste of meals, and so to speak, a method for producing a new packaged milk-containing green tea beverage matching to meals having delicate Japanese-style food taste while comprising mainly Western-style food.SOLUTION: A method for producing a packaged milk-containing green tea beverage includes roasting green tea leaves and mixing milk components with an extract of the green tea. Furthermore, the method for producing the packaged milk-containing green tea beverage includes: roasting so that the total content of monosaccharide and disaccharide is 0.75-2.75 mass% in the roasted green tea leaves, and a mass ratio of a disaccharide content to a gallic acid content is 3.50-6.50 in the roasted green tea leaves; and extracting a green tea extract so that a mass ratio of a theanine content to an isomerized catechin content is 0.007-0.023 in the packaged milk-containing green tea beverage.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a packaged milk-containing green tea beverage.

As tea beverages containing dairy ingredients, tea beverages that have long been loved as milk tea are widely known, and bottled milk-containing tea beverages are also commercially available, and many techniques for producing them are disclosed. .. For example, in Patent Document 1, as a method for producing a milk-containing black tea beverage, a step of extracting black tea leaves with water at 85° C., and a step of solid-liquid separating the extracted tea leaves and the extraction liquid to obtain a tea extraction liquid And a step of mixing the tea extract with a milk component, a method of producing a packaged milk-containing tea beverage is disclosed.

Recently, not only black tea, but also tea beverages including green tea beverages, milk-containing tea beverages containing dairy ingredients have come to the fore, and new techniques have been disclosed for their manufacturing methods.

For example, in Patent Document 2, pulverized tea leaves are supplied to a liquid to prepare a milk-containing tea beverage containing the pulverized tea leaves, and the milk-containing tea beverage is then packaged in a container without solid-liquid separation. Including the step of producing a beverage, the packaged milk-containing tea beverage contains 1 g or more and 6 g or less of the ground tea leaves per 1 L of the beverage, and contains a milk solid content of less than 8.0 mass% in the packaged container. A method of making a milk-containing tea beverage is disclosed.

In Patent Document 3, pulverized tea leaves are supplied to a liquid to prepare a milk-containing tea beverage containing the pulverized tea leaves, and the milk-containing tea beverage is then packaged in a container without solid-liquid separation to form a packaged milk-containing tea beverage. The container-packaged milk-containing tea beverage contains 1 g or more and 6 g or less of the ground tea leaves per 1 L of the beverage, and contains a milk solid content of less than 8.0% by mass in the beverage. A method for producing a contained tea beverage is disclosed.

In patent document 4, the ratio of the content of catechins to the content of gallic acid is 3.5 to 8.0, an extraction step for preparing a tea extract, and the content of catechins to the content of proteins. And a mixing step of preparing the milk-containing roasted tea beverage by mixing the tea extract and the milk component so that the ratio of the tea extract is 3.00×10 ^{-2 to} 7.00×10 ^-2. However, a method for producing a packaged milk-containing roasted tea beverage, wherein the milk component contains at least two kinds of milk, skim milk powder, and whole milk powder is disclosed.

JP 2012-139155 A WO2016/199673A1 JP, 2017-65, A JP, 2018-108031, A

In recent years, the eating habits of consumers have changed significantly. Especially with regard to rice, which is the staple food, the change is remarkable, and with the background of the aging population and the increase in the number of single households in recent years, the number of Japanese people who mainly eat bread, which is easy to prepare and clean up, is increasing rapidly. However, the fact that bread is the staple food has changed all the tastes and tastes of the past, and it does not mean that Western-style meats such as sausage and bacon and side dishes such as egg dishes are eaten together. There are many items that incorporate elements of Japanese cuisine. For example, in recent years, “Japanese-style breads” have been created that have a different taste from traditional side dish breads such as “natto bread” and “shirasu bread”.

Generally, Japanese food is a dish that mixes various ingredients to create a complex taste, so green tea is preferred as a drink to be drunk together, which refreshes the mouth while soaking in the aftertaste of the meal.
On the other hand, many Western dishes are dishes that you can enjoy the flavors of the ingredients as they are with simple flavors.Therefore, as a beverage to drink with, astringent or bitter coffee or tea that can reset each bite is preferred. , In some cases, it was mixed with milk or fruit juice to enhance the taste and aroma of the beverage.
Although the number of Japanese who mainly eat bread is increasing due to the aging of the population and solitary food, it is a fact that many people are seeking the taste of Japanese food for bread.
For example, “Japanese bread” such as “natto bread,” which was newly created in recent years, is a bread that combines the good points of Japanese food and Western food, and while the taste of wheat itself stands out, it is derived from the fermentation of natto. Complex flavors overlap, and while the simple flavors are mixed with each other, you can get a glimpse of the taste of Japanese food.
However, such new "Japanese-style bread" does not match the green tea that has been drunk up to now, which matches Japanese food, and the tea and coffee that match Western food, so a new beverage has been desired.

There is no beverage that meets the new needs created by the changes in Japanese eating habits and aging as described above, and a new genre of beverages suitable for the new needs, that is, the taste of "Japanese-style bread" is required. ing.

Therefore, the present invention, while having a taste and aroma that enhances the taste of the meal, a packaged milk-containing green tea beverage that can wash out the mouth, so to speak, as described above, while mainly based on Western food, delicate It is intended to provide a new method for producing a green tea beverage containing packaged milk, which is suitable for a meal having the taste of Japanese food.

In the present invention, green tea leaves are roasted to obtain roasted green tea leaves (this process is referred to as “roasting step”), and the roasted green tea leaves are eluted in a solvent to obtain a green tea extract (this The treatment is referred to as "extraction step"), milk components are mixed with the green tea extract to obtain a milk-containing green tea beverage (this treatment is referred to as "blending step"), and the milk-containing green tea beverage is filled in a container ( This process is referred to as "container filling step") in the method for producing a container-containing milk-containing green tea beverage,
The total content of monosaccharides and disaccharides (monosaccharide + disaccharide) in the roasted green tea leaves was 0.75 to 2.75% by mass, and the disaccharide content relative to the gallic acid content in the roasted green tea leaves Roasting is performed so that the mass ratio of the amounts (disaccharide/gallic acid) is 3.50 to 6.50, and
It is characterized in that the green tea extract is extracted such that the mass ratio of the theanine content to the isomerized catechin content in the packaged milk-containing green tea beverage (theanine/isomerized catechin) is 0.007 to 0.023. A method for producing a packaged milk-containing green tea beverage is proposed.

The present invention also obtains a green tea extract by roasting green tea leaves to obtain roasted green tea leaves (this process is referred to as a "roasting step"), and eluting the roasted green tea leaves in a solvent ( This treatment is referred to as "extraction step"), milk components are mixed with the green tea extract to obtain milk-containing green tea beverage (this treatment is referred to as "blending step"), and the milk-containing green tea beverage is filled in a container. (This process is referred to as "container filling step") A method for improving the aftertaste of a container-containing milk-containing green tea beverage,
The total content of monosaccharides and disaccharides (monosaccharide + disaccharide) in the roasted green tea leaves was 0.75 to 2.75% by mass, and the disaccharide content relative to the gallic acid content in the roasted green tea leaves The mass ratio (disaccharide/gallic acid) is 3.50 to 6.50 and roasted, and the mass ratio of the theanine content to the isomerized catechin content in the packaged milk-containing green tea beverage (theanine /Isomerized catechin) is 0.007 to 0.023, and a method for improving the aftertaste of a green tea beverage containing packaged milk, which comprises extracting the green tea extract is proposed.

According to the method for producing a packaged milk-containing green tea beverage and a method for improving the aftertaste of a packaged milk-containing green tea beverage proposed by the present invention, not only can the aftertaste of the packaged milk-containing green tea beverage be improved, but also an appropriate astringency Even though it has a good aftertaste, it has a taste and aroma that enhances the taste of the meal, but it can wash away the mouth, and it is a green tea beverage containing packaged milk, so to speak, it is mainly Western food, but delicate A new packaged milk-containing green tea beverage suitable for a meal having an excellent Japanese taste can be produced.

Next, the present invention will be described based on the embodiments. However, the present invention is not limited to the embodiment described below.

<<Production method of green tea beverage containing this milk>>
A manufacturing method of a packaged milk-containing green tea beverage (referred to as a “manufacturing method of a main milk-containing green tea beverage”) as an example of the present embodiment includes roasting green tea leaves to obtain roasted green tea leaves (this treatment is referred to as “ "Roasting step"), a green tea extract is obtained by eluting the roasted green tea leaves in a solvent (this process is referred to as "extraction step"), and milk components are added to the green tea extract to prepare milk. A manufacturing method characterized in that a contained green tea beverage is obtained (this treatment is referred to as a "blending step"), and the milk-containing green tea beverage is filled into a container (this treatment is referred to as a "container filling step").

The method for producing a green tea beverage containing milk of the present invention can include other steps or treatments as long as the method includes the above steps.

<raw tea leaves>
In the method for producing a green tea beverage containing this milk, the green tea leaf used as a raw material does not limit the variety of tea, the method of cultivating tea, and the plucking time. For example, the first tea, the second tea, the third tea, the fourth tea, the autumn-winter tea, and the like can be used. It is also possible to use a combination of two or more types of tea leaves having different tea varieties, tea cultivation methods, plucking times, and the like.
Among them, as the raw material for the method for producing a green tea beverage containing the present milk, the first tea, the second tea, and the third tea are preferable, and among them, the first tea and the second tea are particularly preferable, from the viewpoint of the sweetness that spreads in the mouth during drinking.
From this point of view, the amount of theanine in green tea leaves used as a raw material is preferably 0.1% by mass to 5% by mass, among which 0.3% by mass or more or 3% by mass or less, and among them, 0.5% by mass or more or It is more preferably 2% by mass or less.

Further, the green tea leaf as a raw material may be any tea leaf that has been slaughtered, that is, enzyme-inactivated tea leaf, among which rough tea, sencha, tencha, and the like can be preferably exemplified. Two or more of these may be blended and used.
The rough tea is a tea leaf obtained by steaming raw leaves, slaughtering them by roasting, etc., and then subjecting them to rubbing and drying, and sencha is a tea leaf obtained by further finishing the rough tea. Is tea leaves obtained by steaming raw leaves, slaughtering them by roasting, etc., and then drying without rubbing.

<Roasting process>
As a roasting method of green tea leaves, for example, hot air roasting, far-infrared ray roasting, open kettle roasting, rotary drum type roasting, medium roasting, and the like, which are known to those skilled in the art, can be appropriately adopted. .. It is also possible to implement these methods in combination.
Among them, in the method for producing the green milk-containing green tea beverage, from the viewpoint of the roasting heat applied to the green tea leaves, a roasting method in which the roasting heat is quickly transferred to the outer surface of the green tea leaves is preferable, and specifically, Rotating drum type roasting, medium roasting and open kettle roasting are preferred. Alternatively, it may be roasted in a frying pan. In particular, a rotary drum type roasting, which can roast the outer surface of the green tea leaf evenly in a short time at high temperature, is preferable.

In the roasting step, it is preferable to adjust the roasting conditions such that the total content of monosaccharides and disaccharides (monosaccharides+disaccharides) in the roasted green tea leaves is 0.75 to 2.75% by mass. Above all, it is more preferable to adjust the roasting conditions so as to be 1.00% by mass or more or 2.50% by mass or less, and more preferably 1.20% by mass or more or 2.00% by mass or less.

In the roasting process, the roasting conditions are adjusted so that the mass ratio of the disaccharide content to the gallic acid content (disaccharide/gallic acid) in the roasted green tea leaves is 3.50 to 6.50. It is preferable that the roasting conditions are adjusted so as to be 4.00 or more or 6.00 or less, and more preferably 4.30 or more or 5.50 or less.

The total content of monosaccharides and disaccharides (monosaccharide + disaccharide) in the roasted green tea leaves is in the above range, and the mass ratio of the disaccharide content to the gallic acid content in the roasted green tea leaves is in the above range. By doing so, it is possible to obtain the effect of enhancing the meal by the taste and fragrant scent that spreads in the mouth immediately after drinking. In order to adjust the roasting conditions in such a manner, the content of monosaccharides and disaccharides is reduced by strengthening the roasting conditions, and the content of gallic acid is generally increased by roasting. And, gallic acid, considering that the increase amount also changes depending on the roasting conditions such as the amount of tea leaves input to the roasting means, the roasting conditions, that is, the input amount to the roasting means, It is preferable to adjust the roasting temperature and roasting time.

In the present invention, the "monosaccharide" means glucose (glucose), galactose and fructose, and the "monosaccharide content" is the total content thereof.
The "disaccharide" means lactose, sucrose, cellobiose and maltose, and the "disaccharide content" is the total content thereof.

The roasting temperature in the roasting step is not particularly limited as long as the total content of monosaccharides and disaccharides and the mass ratio of the disaccharide content to the gallic acid content can be satisfied as described above. .. The roasting temperature may be 150° C. to 370° C., especially 200° C. or higher or 350° C. or lower, and 220° C. or higher or 300° C. or lower.
On the other hand, the roasting time is not particularly limited as long as the total content of monosaccharides and disaccharides and the mass ratio of disaccharide content to gallic acid content can be satisfied as described above. The roasting time is 0.2 to 10 minutes, 0.4 to 8 minutes inclusive, and 0.5 to 5 minutes inclusive.

To give specific examples of roasting conditions, for example, roast the product temperature at 180 to 230° C. for 30 to 90 seconds, and maintain the product temperature at 130 to 180° C. for 500 to 600 seconds. Examples include roasting and roasting so that the product temperature is maintained at 270 to 320° C. for 20 to 50 seconds.

From the viewpoint of preventing the quality deterioration of the roasted green tea leaves, the roasted green tea leaves may be cooled after roasting, if necessary. The cooling method at this time is not particularly limited. For example, cooling by air, cooling by blowing air, cooling by water, etc. can be exemplified.

(Extraction process)
The extraction method of roasted green tea leaves is not particularly limited. For example, known extraction methods such as immersion extraction, drip extraction, and showering extraction can be appropriately adopted.
Examples of the solvent used for extraction include pure water, tap water, distilled water, demineralized water, alkaline ionized water, lake water, deep sea water, ion-exchanged water, deoxygenated water, natural water, hydrogen water or water-soluble organic compounds ( For example, water containing alcohols) or inorganic salts can be used.
As an example, a method of immersing roasted green tea leaves in water, warm water or hot water and stirring to extract can be mentioned.

In the extraction step, the green tea extract is extracted so that the mass ratio of the theanine content to the isomerized catechin content in the packaged milk-containing green tea beverage (theanine/isomerized catechin) is 0.007 to 0.023. Is preferred.
By adjusting the mass ratio of the theanine content to the isomerized catechin content (theanine/isomerized catechin) in the packaged milk-containing green tea beverage to the above range, a refreshing feeling can be obtained after drinking.
From such a viewpoint, in the extraction step, it is preferable to extract the green tea extract so that the mass ratio (theanine/isomerized catechin) in the packaged milk-containing green tea beverage is 0.007 to 0.023, and among them, 0. It is more preferable to extract the green tea extract so as to be 008 or more or 0.020 or less, and more preferably 0.009 or more or 0.019 or less.

In the extraction step, it is preferable to further adjust the content of isomerized catechin in the packaged milk-containing green tea beverage to 210 to 450 ppm.
When the content of the isomerized catechin is 210 ppm or more, the taste is tightened due to astringency, and when the content is 450 ppm or less, it is difficult to generate astringency such as astringent taste, which is preferable.
From such a viewpoint, in the extraction step, it is preferable to further adjust the isomerized catechin content in the packaged milk-containing green tea beverage to 210 to 450 ppm, among which 220 ppm or more or 440 ppm or less, and 240 ppm or more or 430 ppm or less among them. More preferably.

In the extraction step, it is preferable to further adjust the amount of theanine in the packaged milk-containing green tea beverage to be 3.10 to 4.90 ppm.
It is preferable that the amount of theanine is 3.10 ppm or more, because the whole taste is more thick, and it is preferable that it is 4.90 ppm or less, since the whole taste is not too thick and the taste is cohesive.
From this point of view, in the extraction step, it is preferable to further adjust the amount of theanine in the packaged milk-containing green tea beverage to be 3.10 to 4.90 ppm, among which 3.20 ppm or more or 4.70 ppm or less, among which 3 It is more preferable to adjust it to be not less than 50 ppm or not more than 4.50 ppm.

In order to adjust the ratio of (theanine/isomerized catechin) in the packaged milk-containing green tea beverage, the amount of theanine, and the amount of isomerized catechin as described above, the extraction conditions when extracting the green tea extract are strengthened, for example, extraction. Considering the fact that the content of isomerized catechin increases while the temperature is raised or the extraction time is lengthened, the theanine content does not change so much even when the extraction conditions are changed. It is preferable to adjust the conditions, that is, the extraction temperature and the extraction time.
Although the amount of isomerized catechins varies in the sterilization step, the sterilization conditions are constant depending on the type of beverage, and therefore, in the sterilization step, the amount of isomerized catechins in the packaged milk-containing green tea beverage, and the mass ratio (theanine / Isomerized catechin) is difficult to adjust. Therefore, in order to adjust these numerical values, it is preferable to adjust the extraction conditions in the extraction step.

In the present invention, "catechin" means catechin (C), epicatechin (EC), gallocatechin (GC), epigallocatechin (EGC), catechin gallate (Cg), epicatechin gallate (ECg), gallocatechin gallate ( GCg) and epigallocatechin gallate (EGCg) are meant, and among these, “isomerized catechin” means four types of catechin (C), gallocatechin (GC), catechin gallate (Cg) and gallocatechin gallate (GCg). And the “content of isomerized catechin” means the total amount of these four kinds.

The extraction temperature in the extraction step, that is, the temperature of the solvent (water) used for the extraction is not particularly limited as long as the above numerical range can be satisfied. However, as a guide, it is 45°C to 95°C.
The extraction time, that is, the time for contacting the tea leaves with the solvent (water) is not particularly limited as long as the above numerical range can be satisfied. However, as a guide, it is 3 to 90 minutes.

Specific examples of extraction conditions include, for example, extraction with water at 50° C. or higher for 10 to 120 minutes, extraction with water at 70 to 80° C. for 30 to 70 minutes, and 20 to 80° C. for 20 minutes. Examples include extraction for 60 minutes.

The green tea extract obtained by extraction as described above is preferably quenched if necessary, and then filtered. By rapidly cooling, the precipitation or suspension of the turbidity-causing substance can be further promoted, the generation of suspension and precipitation can be prevented more reliably, and the production time can be shortened.
At this time, the quenching method is not particularly limited. Considering the cooling efficiency and the like, it is preferable to perform rapid cooling to about 5 to 30° C. using a plate heat exchanger or the like.
Further, as the filtering method, it is preferable to carry out a combination of centrifugal separation filtration and shape selective filtration, and it is particularly effective to perform shape selective filtration.

<Preparation process>
In the mixing step, it is preferable to mix milk components with the green tea extract to obtain a milk-containing green tea beverage and adjust the amounts of various components.

Milk components include milk, skim milk powder, and whole milk powder. One or more of these can be used as a milk component.
Then, the blending amount of the milk component is preferably adjusted such that the milk solid content in the packaged milk-containing green tea beverage is 0.5% by mass or more and 3.0% by mass or less, and particularly 0.7% by mass or more or It is more preferable to adjust the amount to be 2.7% by mass or less, and more preferably 1.2% by mass or more or 2.2% by mass or less.

When the milk component is added to the green tea extract, it is particularly preferable that the green tea extract is adjusted to pH 6.0 to 6.8 using a pH adjuster or the like and then the milk component is added.

In the mixing step, in addition to milk components, if necessary, in addition to pure water and mineral components, antioxidants such as ascorbic acid and sodium ascorbate, fragrances, pH adjusters such as sodium hydrogen carbonate, emulsifiers, preservatives, Additives such as a sweetener, a coloring agent, a thickening stabilizer, a seasoning, and a strengthening agent may be blended alone or in combination.

<Container filling process>
In the next container filling step, the milk-containing green tea beverage prepared as described above may be filled into the container. At this time, the filling method is not particularly limited, and the method can be performed according to conventionally known food standards and the like.

Examples of the container for filling the milk-containing green tea beverage include a glass bottle, a molding container containing polyethylene terephthalate as a main component (so-called PET bottle), a plastic container such as a multilayer molding container, a paper container, and a metal container.

When a plastic container is used as the container, the oxygen transmission amount (cc/Day/500 mL bottle) of the container at 25° C. and a humidity of 55% RH is preferably 0.01 to 0.10. It is more preferably 0.08 or less, and even more preferably 0.02 or 0.06 or less.

It is preferable to produce a packaged milk-containing green tea beverage such that the amount of isomerized catechins in the packaged milk-containing green tea beverage is 210 to 450 ppm.
When the amount of isomerized catechin in the packaged milk-containing green tea beverage is 210 ppm or more, the taste becomes firm, which is preferable, and when it is 450 ppm or less, astringent taste such as astringent taste is hard to occur, which is preferable.
From this point of view, it is preferable that the amount of isomerized catechins in the packaged milk-containing green tea beverage is 210 to 450 ppm, preferably 220 ppm or more or 440 ppm or less, and 240 ppm or more or 430 ppm or less. Is more preferable.
In order to produce a packaged milk-containing green tea beverage in which the amount of isomerized catechins is adjusted in this way, the extraction conditions when extracting the green tea extract are strengthened, for example, the extraction temperature is raised, or the extraction time is lengthened. Good. However, the method is not limited to this.

<Sterilization>
In the method for producing the milk-containing green tea beverage, it is preferable to appropriately perform sterilization treatment. The sterilization treatment may be performed at any stage of the manufacturing process.
As for the sterilization condition, a method capable of obtaining the same effect as the condition specified by the Food Sanitation Law may be selected. For example, when a heat resistant container is used as the container, retort sterilization may be performed. When a non-heat-resistant container is used as the container, the packaged milk-containing tea beverage is, for example, a milk-containing tea beverage that has been sterilized in advance with a plate heat exchanger at a high temperature for a short time, cooled to a predetermined temperature, and filled with heat. Aseptic filling may be performed at a low temperature, for example, 10 to 50°C.

<<Explanation of terms>>
In the present invention, when expressed as “X to Y” (X and Y are arbitrary numbers), “preferably greater than X” or “preferably greater than Y” with the meaning of “X or more and Y or less” unless otherwise specified. It also means "small".
Further, when expressed as “X or more” (X is an arbitrary number) or “Y or less” (Y is an arbitrary number), it means “more than X is preferable” or “less than Y is preferable”. It also includes intent.

Hereinafter, the present invention will be described in more detail based on the following examples and comparative examples.

<Example 1>
40 g of green tea leaves (1% by mass of theanine) obtained by rough tea processing of plucked tea leaves (Yabukita species, No. 1 tea from Shizuoka prefecture) were heated in a frying pan with a diameter of 25 cm to 300° C. using a thermometer. Roasting was performed for 5 minutes while shaking the frying pan to obtain roasted green tea leaves. The roasted green tea leaves were extracted under the conditions of 12 g of tea leaves, 300 mL of hot water at 85° C., and an extraction time of 50 minutes, and the extract was filtered through a stainless mesh (20 mesh) to remove the tea leaves, and then stainless steel. The mixture was filtered through a mesh (80 mesh), and the filtrate was filtered using a SA1 continuous centrifuge (West Farrier Co., Ltd.) at a flow rate of 300 L/h, a rotation speed of 10000 rpm, and a centrifugal sedimentation liquid area (Σ) of 1000 m ² . Centrifugation gave a green tea extract.
To 300 ml of this green tea extract, 60 ml of milk (raw milk, milk solid content 12.6% by mass) and 10.2 g of skim milk powder (milk solid content 96.8% by mass) were added, and ascorbic acid and baking soda were added. The pH was adjusted to 6.8, and ion-exchanged water was added to adjust the total amount to 1000 mL to obtain a milk-containing green tea beverage. This milk-containing green tea beverage was sterilized at high temperature for a short time (137.5°C, 30 seconds). After that, the mixture was cooled to 25° C., filled in a plastic bottle in an aseptic environment, wrapped with a plastic cap, and tightly sealed to obtain a packaged milk-containing green tea beverage (sample).
The amount of raw materials used in Table 1 means the amount of tea leaves used for the milk-containing green tea beverage adjusted to a total amount of 1000 mL.

<Example 2-9>
A green tea beverage (sample) containing packaged milk was obtained in the same manner as in Example 1 except that the production conditions were changed as shown in Tables 4 and 6.

<Examples 10-13>
A green tea beverage (sample) containing packaged milk was obtained in the same manner as in Example 1 except that the production conditions were changed as shown in Tables 4 and 6.

<Examples 14 and 15>
In Example 1, the production conditions were changed as shown in Tables 4 and 6, and milk (raw milk, milk solid content 12.6% by mass) and skim milk powder (milk solid content 96.8) added to the green tea extract. (% by mass), except that the addition amount was changed as follows, to obtain a green tea extract in the same manner as in Example 1 to obtain a packaged milk-containing beverage (sample).
In Example 14, 20 ml of milk (raw milk, milk solid content 12.6% by mass) and 2.6 g of skim milk powder (milk solid content 96.8% by mass) were added.
In Example 15, 100 ml of milk (raw milk, milk solid content 12.6 mass%) and skim milk powder 17.9 g (milk solid content 96.8 mass%) were added.

<Comparative Example 1-8>
A green tea beverage (sample) containing packaged milk was obtained in the same manner as in Example 1 except that the production conditions were changed as shown in Table 5 and Table 6.

<Component analysis>
(Isomerized catechin and gallic acid)
Regarding the contents of isomerized catechins and gallic acid, standard solutions of these components to be analyzed were prepared in four-stage concentrations, and a high performance liquid chromatography (HPLC) device (Alliance system (Waters Co., Ltd.)) was used under the following conditions. A chromatogram of each diluted standard solution was obtained. For each of the analysis target components, a calibration curve was created for each of the analysis target components from the obtained four chromatograms, with the concentration of the analysis target component in the diluted standard solution as the horizontal axis and the peak area as the vertical axis. .. Under the same conditions, the tea extract was introduced as a sample, the chromatogram was recorded, the amount (x) of the component to be analyzed was determined from the peak area (y) by the calibration curve, and the concentration in the sample was calculated.

When measuring gallic acid in roasted green tea leaves, samples were prepared by the following method.
1. The water bath was set at 80°C.
2. An appropriate amount of tea leaves was taken into a crusher and crushed.
3. 3. Pass the crushed tea leaves through a 1 mm mesh and pass through 4. Used hereafter.
4.3. 100 mg of the sample obtained in 1. was placed in a 100 ml volumetric flask, 70 to 80 ml of boiling water was added, and the mixture was extracted with a water bath at 80° C. for 30 minutes.
After 5.30 minutes, it was cooled with running water.
6. After cooling, the volume was adjusted to 100 ml with distilled water.
7. Shake well, then NO. 2 filtered through filter paper. At this time, the first 20 ml was discarded.
8. The filtered liquid was used as a sample for analysis.

=Measurement conditions=
Column: wakosil 3C18HG φ3.0×100 mm (manufactured by Wako Pure Chemical Industries, Ltd.)
Column temperature: 40°C
Mobile phase: Solution A 5% acetonitrile (containing 0.1% phosphoric acid)
Solution B: 50% acetonitrile (containing 0.1% phosphoric acid)
Flow rate: 0.43 mL/min
Injection volume: 5 μL
Detection: UV230nm
Gradient program:

(Sugar)
About 3 g of tea leaves were crushed for 1 minute at 25 Hz using a mixer mill (MM 400, 50 mL grinding jar, Retsch Co.), weighed about 500 mg in a beaker, added with 30 mL of distilled water, and ultrasonically extracted at room temperature for 30 minutes. did. This was transferred to a volumetric flask, and the volume was adjusted to 50 mL with distilled water. This extract was centrifuged at 3500 rpm for 5 minutes, and the supernatant was collected. This was diluted with distilled water so that the final concentration of each sugar was 10 mg/L or less. At that time, an internal standard (lactose) was added so that the final concentration was 10 mg/L. 200 μL of this diluted solution was passed through a solid phase extraction cartridge (Bond Elut (registered trademark) SAX (100 mg/1 mL), Agilent), the passed solution was discarded, and subsequently 300 μL was passed, and the passed solution was collected. This passing solution was filtered through a syringe filter (EXCRO DISK 13, 0.45 μm, Nippon Pall Co., Ltd.) and subjected to ion chromatography to measure the content of monosaccharide and disaccharide.

=Measurement conditions=
Device: DIONEX ICS-5000+ (Thermo Fisher Scientific)
Column: Dionex CarboPac™ PA1 4×250 mm (for separation), 4×50 mm (guard) (Thermo Fisher Scientific)
Flow rate: 1.0 mL/min
Column temperature: 30℃
Detection: pulsed amperometry mobile phase:
Solution A: 200 mM sodium hydroxide aqueous solution B solution: 1 M sodium acetate aqueous solution C solution: water gradient condition:

The concentration in the injected sample was determined by the calibration curve prepared using each sugar standard, and the concentration in the extract was determined by the correction of the recovery rate using the measured value and the theoretical value of the internal standard and the correction of the dilution ratio. .. Further, the content of each sugar in the tea leaves was determined from the value of the amount of tea leaves used for extraction.
Sugar concentration in extract [mg/L] = Sugar concentration in injected sample [mg/L]/(Internal standard measured value [mg/L]/Internal standard theoretical value [mg/L]) × Dilution ratio Sugar in tea leaves Content [w/w%]=sugar concentration [mg/L]/(tea leaf [mg]/0.05[L])×100

(Theanine)
Theanine was measured by a high performance liquid chromatography (HPLC) using an Alliance system (manufactured by Waters Co., Ltd.) under the following conditions, and quantified by a calibration curve method.

Sample preparation method:
An appropriate amount of a sample was weighed, suspended in distilled water, filtered with a filter, and subjected to analysis.
HPLC measurement conditions:
Column: XBridge Shield RP18 3.0×100 mm
Temperature: 40℃
Injection volume: 5 μL
Mobile phase A: 50 mM sodium acetate buffer (pH 6.0)
Mobile phase B: Acetonitrile detector: Waters 2475 Multi-wavelength fluorescence detector Detection wavelength: Excitation 335 nm Emission 450 nm (Amino acid and theanine measurement method)
Gradient program:

<Measurement of pH>
The pH of the beverage was measured using a pH meter (manufactured by Horiba Ltd., product name F-52 type, tabletop pH meter).

<Measurement of Brix>
Brix of the beverage was measured using an optical refractometer (manufactured by ATAGO Co., Ltd., product name RX5000α-Bev).

<Sensory evaluation test>
With respect to the packaged milk-containing green tea beverages (samples) obtained in Examples and Comparative Examples, a sensory evaluation test was conducted by selecting 10 panelists engaged in the development and production of green tea beverages.
The packaged milk-containing green tea beverages (samples) obtained in Examples and Comparative Examples are adjusted to 5°C or 55°C (Test System 1) or stored at 25°C for 9 months (Test System 2), Each panelist drew each beverage while eating natto bread and evaluated the scores based on the following criteria based on the following evaluation methods, and the highest scores are shown in the table.
The sensory evaluation results when adjusted to 5° C. or 55° C. (test system 1) are shown in Tables 4 and 5, and the sensory evaluation results when stored at 25° C. for 9 months (test system 2) are shown in Table 6. It was

In addition, regarding the container-packed milk-containing green tea beverages (samples) obtained in each Example/Comparative Example, the panelists told in advance, “Taste immediately after drinking”, “Aroma immediately after drinking”, and “Refreshing feeling after drinking”. I asked them to select the sample that I felt was the best. As a result, Example 9 was selected as a control.
After that, by having the panelists discuss the control “taste immediately after drinking”, “scent immediately after drinking”, and “fresh feeling after drinking”, the control “taste immediately after drinking” “immediately after drinking” We have established a common understanding of "smelling aroma" and "a refreshing feeling after drinking".

(Taste immediately after drinking)
1: The taste of the beverage strongly affected the diet.
2: The taste of the beverage affected the diet.
3: The taste of the beverage complemented the meal.
4: The taste of the beverage complemented the meal somewhat strongly.
5: The taste of the beverage enhanced the meal.

(Scent just after drinking)
1: The fragrant fragrance was weak and did not affect the diet.
2: The fragrant aroma was slightly weak and did not affect the diet.
3: I felt a fragrant scent and complemented my meal.
4: The fragrant scent was slightly strong, and complemented the meal.
5: The fragrant scent was strong and complemented the meal.

(A refreshing feeling after drinking)
1: Weak 2: Fairly weak 3: Normal 4: Fairly strong 5: Strong

(Evaluation test system 1)
⊚ (very good): 25 points or more in total ◯ (good): 16 to 24 points in total × (very poor): 15 points or less in total or 1 is one.

(Evaluation test system 2)
◎ (very good): 12 points or more in total ○ (good): 6 to 11 points in total △ (poor): 4 to 5 points in total × (very poor): 3 points or less in total

(Discussion)
From the above Examples/Comparative Examples and the test results conducted so far by the inventor, the total content of monosaccharides and disaccharides (monosaccharides+disaccharides) in roasted green tea leaves was 0.75 to 2. Roasting was performed so that the mass ratio was 75% by mass, and the mass ratio of the disaccharide content to the gallic acid content (disaccharide/gallic acid) in the roasted green tea leaf was 3.50 to 6.50, and , If the mass ratio of theanine content to the isomerized catechin content in the packaged milk-containing green tea beverage (theanine/isomerized catechin) is 0.007 to 0.023, the green tea extract is extracted, Not only can it improve the aftertaste of a green tea beverage containing packed milk, it also has a moderate astringency, yet has a sharp aftertaste, and has a taste and aroma that enhances the taste of meals, but it can be washed out of the mouth. It has been found that a possible packaged milk-containing green tea beverage can be obtained.

Further, from the test results, when the total content of monosaccharides and disaccharides (monosaccharides+disaccharides) was 1.00% by mass, a slight burnt taste started to be felt in the taste felt immediately after drinking, and monosaccharides and disaccharides were found. When the total content of sugar (monosaccharide+disaccharide) was reduced to about 0.30% by mass, the taste felt immediately after drinking had a charring taste that strongly influences the taste of the meal. On the contrary, when the total content of monosaccharides and disaccharides (monosaccharide + disaccharides) becomes 2.50% by mass, a slight bluish tint begins to be felt in the taste immediately after drinking, and the sum of monosaccharides and disaccharides. When the content (monosaccharide+disaccharide) was increased to about 3.00% by mass, bluishness that strongly influences the taste of meal was felt in the taste felt immediately after drinking. In Example 9 in which the total content of monosaccharides and disaccharides (monosaccharides+disaccharides) was 1.50% by mass, no burnt taste or blueness was felt in the taste felt immediately after drinking, and the taste of the meal was improved. I felt the fragrant taste that complemented it.

When the mass ratio of theanine content to the isomerized catechin content (theanine/isomerized catechin) is 0.06, the astringency is too strong and the refreshing feeling after drinking is lacking, and the theanine content relative to the isomerized catechin content. When the mass ratio of (theanine/isomerized catechin) was 0.024, the astringency was too weak and the refreshing feeling after drinking was lacking. In Example 9 in which the mass ratio of the theanine content to the isomerized catechin content (theanine/isomerized catechin) was 0.013, it had an appropriate astringency with a strong refreshing feeling after drinking.

As in the case of Test System 1 above, the same results as above could be obtained as a result of performing a test using breads other than natto bread and other foods at the time of sensory evaluation.

(Discussion)
From the above-mentioned Examples/Comparative Examples, and the test results conducted by the inventor so far, the container-packed milk-containing green tea beverages (samples) obtained in Examples are all container-packed milk that is not easily affected by the passage of time. It was found to be a contained green tea beverage. On the other hand, sensory evaluations of the 9-month aged products of the packaged milk-containing green tea beverages (samples) obtained in Comparative Examples 7 and 8 revealed that the flavors deteriorated to the extent that they were not comparable to the 5° C. products and 55° C. products. The taste was greatly changed from that immediately after production due to the occurrence of miscellaneous tastes.
Further, from the comparison between Examples 3 and 4 and Examples 10 to 13, the amount of isomerized catechin in the packaged milk-containing green tea beverage was 210 to 450 ppm and the amount of theanine was 3.10 to 4.90 ppm. It was found that by adjusting the extract, a packaged milk-containing green tea beverage that is not easily affected by time can be obtained.

From the results of Examples 14 and 15, it was found that samples having a good flavor can always be obtained even if the content of the milk solid content is increased or decreased. Further, it was found that when stored at 25° C. for 9 months, the taste and aroma immediately after drinking tended to deteriorate both when the milk solid content was high and when it was low.

Claims (5)

The green tea leaves are roasted to obtain roasted green tea leaves (this process is referred to as "roasting step"), and the roasted green tea leaves are eluted in a solvent to obtain a green tea extract (this process is referred to as "extraction"). Process)), a milk component is mixed with the green tea extract to obtain a milk-containing green tea beverage (this process is referred to as a “blending process”), and the milk-containing green tea beverage is filled into a container (this process is referred to as “process”). Referred to as "container filling step") in the method for producing a container-containing milk-containing green tea beverage,
The total content of monosaccharides and disaccharides (monosaccharide + disaccharide) in the roasted green tea leaves was 0.75 to 2.75% by mass, and the disaccharide content relative to the gallic acid content in the roasted green tea leaves Roasting is performed so that the mass ratio of the amounts (disaccharide/gallic acid) is 3.50 to 6.50, and
It is characterized in that the green tea extract is extracted such that the mass ratio of the theanine content to the isomerized catechin content in the packaged milk-containing green tea beverage (theanine/isomerized catechin) is 0.007 to 0.023. A method for producing a green tea beverage containing packaged milk. The method for producing a packaged milk-containing green tea beverage according to claim 1, wherein the green tea extract is extracted so that the amount of isomerized catechin in the packaged milk-containing green tea beverage is 210 to 450 ppm. The green tea extract is extracted such that the amount of theanine in the packaged milk-containing green tea beverage is 3.10 to 4.90 ppm, and the production of the packaged milk-containing green tea beverage according to claim 1 or 2. Method. 4. In the blending step, the milk component is blended so that the milk solid content in the packaged milk-containing green tea beverage is 0.5% by mass or more and 3.0% by mass or less. A method for producing a green tea beverage containing packaged milk according to Crab. The green tea leaves are roasted to obtain roasted green tea leaves (this process is referred to as "roasting step"), and the roasted green tea leaves are eluted in a solvent to obtain a green tea extract (this process is referred to as "extraction"). Process)), a milk component is mixed with the green tea extract to obtain a milk-containing green tea beverage (this process is referred to as a “blending process”), and the milk-containing green tea beverage is filled into a container (this process is referred to as “process”). Referred to as "container filling step") a method for improving the aftertaste of a container-containing milk-containing green tea beverage,
The total content of monosaccharides and disaccharides (monosaccharide + disaccharide) in the roasted green tea leaves was 0.75 to 2.75% by mass, and the disaccharide content relative to the gallic acid content in the roasted green tea leaves Roasting is performed so that the mass ratio of the amounts (disaccharide/gallic acid) is 3.50 to 6.50, and
It is characterized in that the green tea extract is extracted so that the mass ratio of the theanine content to the isomerized catechin content in the packaged milk-containing green tea beverage (theanine/isomerized catechin) is 0.007 to 0.023. A method for improving the aftertaste of a green tea beverage containing packaged milk.