JP3139680B2 - Method for preventing browning of powdered tea-containing food and matcha beverage in a transparent container in which browning is prevented - Google Patents
Method for preventing browning of powdered tea-containing food and matcha beverage in a transparent container in which browning is preventedInfo
- Publication number
- JP3139680B2 JP3139680B2 JP11032155A JP3215599A JP3139680B2 JP 3139680 B2 JP3139680 B2 JP 3139680B2 JP 11032155 A JP11032155 A JP 11032155A JP 3215599 A JP3215599 A JP 3215599A JP 3139680 B2 JP3139680 B2 JP 3139680B2
- Authority
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- Japan
- Prior art keywords
- matcha
- browning
- powdered tea
- weight
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Grain Derivatives (AREA)
- Tea And Coffee (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、粉末茶を含有する
食品の褐変を防止するための方法、並びに、かかる方法
により褐変が防止された食品（特に透明容器入り抹茶飲
料）に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preventing browning of foods containing powdered tea, and to a food which is prevented from browning by such a method (particularly a green tea beverage in a transparent container).
【０００２】[0002]
【従来の技術】抹茶は桃山時代に誕生した日本独自の緑
茶であり、抹茶による飲用形態は古くは武家・公家等の
富裕階級に限られていたが、次第に広く庶民にも広まる
こととなった。最近では、茶団子や抹茶入りアイスクリ
ームなどの抹茶を使用した食品も出回っており、それが
人気を呈している。2. Description of the Related Art Matcha is a green tea unique to Japan that was born in the Momoyama era, and the drinking form of matcha used to be limited to the wealthy classes such as samurai and public houses, but has gradually spread to the general public. . Recently, foods using matcha, such as tea dumplings and ice cream containing matcha, have been circulating and have become popular.
【０００３】抹茶に含まれる茶粉末は、一般的に、遮光
栽培により得られた葉を原料とし、蒸し葉を揉まないで
乾燥（ねり乾燥）したもの（てん茶）を切断機にかけて
３〜５ｍｍ角に小さくし、葉脈を分離・除去して石臼で
微細紛にしたものである。[0003] The tea powder contained in matcha is generally made from leaves obtained by shading cultivation as raw materials, and dried steamed leaves (tendried) without being rubbed (tencha) are cut into a 3-5 mm length by a cutting machine. It is made into small corners, the veins are separated and removed, and finely ground with a stone mill.
【０００４】そして、抹茶による飲用形態では、茶葉を
そのまま飲用するため、湯に抽出されない油溶成分をも
摂取することができるということから、通常の緑茶の飲
茶では得ることができない成分をも摂取できるものとし
て、健康面からも注目されつつある。[0004] In the drinking form using matcha, since the tea leaves are directly consumed, it is possible to ingest oil-soluble components that are not extracted in hot water. As something that can be done, attention is also being paid to health.
【０００５】しかしながら、湯に抽出されない油溶成分
は、光、酸素、熱等に対して非常にセンシティブであ
り、抹茶を使用した食品は極めて変色しやすく、内容物
がそのまま見える透明容器に充填されて販売する場合に
難点があった。特に粉末茶を水中に分散させた食品（即
ち、抹茶飲料）においては、事実上品質劣化が生じてい
なくても、褐色の変化（褐変）が生じる。そして、褐変
は、陳列されている間の短い期間に生じ、それがこの商
品についての外観の悪化を招き、著しい品質劣化が生じ
ているとの印象を消費者に与えてしまう。特にこの商品
について言えば、抹茶の緑というのが商品価値の比較的
大きな部分を形成しているため、褐変という事態は、あ
る意味ではこの商品について非常に致命的な事態であ
り、著しい購買意欲の低下のみならず、悪評を招く場合
もありえる。このため、内容物がそのまま見える透明容
器に充填された抹茶飲料というのは、長い間実用化され
ていなかったのである。加えて、抹茶飲料の場合には、
水中に分散している粉末茶が、暫くの間の放置後に沈降
してしまい、これも外観の悪化を招き、購買意欲の低下
を招くという問題があった。However, oil-soluble components that are not extracted into hot water are very sensitive to light, oxygen, heat, etc., and foods using matcha are extremely easily discolored and filled in a transparent container in which the contents can be seen as they are. There were difficulties when selling. In particular, in a food in which powdered tea is dispersed in water (that is, a matcha beverage), a brown change (browning) occurs even though the quality has not actually deteriorated. Browning then occurs during a short period of time during display, which leads to a deterioration in the appearance of the product, giving the consumer the impression that significant quality deterioration has occurred. Especially with regard to this product, the greening of matcha forms a relatively large part of the product value, so the browning situation is, in a sense, a very fatal situation for this product, and it has a remarkable desire to purchase. Not only decline, but also bad reputation. For this reason, a matcha drink filled in a transparent container in which the contents can be seen as it has been has not been put into practical use for a long time. In addition, in the case of matcha drinks,
The powdered tea dispersed in water settles after being left for a while, and this also causes a problem in that the appearance is deteriorated and the purchase motivation is lowered.
【０００６】[0006]
【発明が解決しようとする課題】これに関し、特に「抹
茶飲料」について言えば、「抹茶を使用した食品」とう
たいながらも、実は、単に粉末茶が入っているというだ
けで、抹茶成分の劣化や粉末茶の沈降が問題とならない
くらいに粉末茶の含有量が極少なものまで存在してい
た。In this regard, in particular, regarding "matcha drink", although it is called "food using matcha", the fact that powdered tea is contained in the powder causes deterioration of the matcha component. There was even a powdered tea with a very low content so that the sedimentation of the powdered tea did not become a problem.
【０００７】しかしながら、ここでもし、抹茶飲料にお
いて褐変の発生と粉末茶の沈降を抑制することができれ
ば、前述の如く、抹茶飲料においては抹茶の緑というの
が商品価値の大きな部分を形成しているので、従来は商
品価値を低める要因となった透明容器への充填が、逆に
商品価値を高めるものとして作用することになる。[0007] However, if the occurrence of browning and the sedimentation of powdered tea can be suppressed in a matcha beverage, the green of matcha forms a large commercial value in the matcha beverage, as described above. Therefore, the filling of the transparent container, which has conventionally been a factor of lowering the commercial value, acts to enhance the commercial value.
【０００８】本発明は以上のような課題に鑑みてなされ
たものであり、その目的は、粉末茶含有食品の褐変防止
方法及び褐変が防止された透明容器入り抹茶飲料を提供
することにある。[0008] The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for preventing browning of powdered tea-containing foods and a green tea beverage in a transparent container in which browning is prevented.
【０００９】[0009]
【課題を解決するための手段】以上のような課題を解決
するために、本発明に係る粉末茶含有食品の褐変防止方
法においては、有効量のビタミンＣもしくはビタミンＣ
とその塩類の混合物を当該食品に添加することを特徴と
する。In order to solve the above-mentioned problems, the method for preventing browning of powdered tea-containing foods according to the present invention comprises an effective amount of vitamin C or vitamin C.
And a salt thereof is added to the food.
【００１０】より具体的には、本発明においては以下の
ようなものを提供する。More specifically, the present invention provides the following.
【００１１】（１） 粉末茶を含有する食品の褐変を防
止するために、有効量のビタミンＣもしくはビタミンＣ
とその塩類の混合物を当該食品に添加する方法。この方
法において、前記「粉末茶を含有する食品」は、以下に
示すような抹茶飲料であることが好ましい。(1) An effective amount of vitamin C or vitamin C for preventing browning of food containing powdered tea
A method of adding a mixture of and a salt thereof to the food. In this method, the “food containing powdered tea” is preferably a matcha beverage as shown below.
【００１２】（２） 抹茶成分の褐変を防止するため
に、有効量のアスコルビン酸ナトリウムが添加された抹
茶飲料。(2) A matcha beverage to which an effective amount of sodium ascorbate has been added to prevent browning of the matcha component.
【００１３】（３） 粉末茶の沈降防止のための増粘多
糖類が更に添加されている上記（２）記載の抹茶飲料。(3) The matcha beverage according to (2), further comprising a thickening polysaccharide for preventing sedimentation of the powdered tea.
【００１４】（４） 微結晶セルロースが更に添加され
ている上記（３）記載の抹茶飲料。(4) The matcha beverage according to (3), further comprising microcrystalline cellulose.
【００１５】（５） アスコルビン酸ナトリウムの添加
量が０．００５重量％から０．５重量％、増粘多糖類の
添加量が０．０００１重量％から１．０重量％、並び
に、微結晶セルロースの添加量が０．０００１重量％か
ら１．０重量％であることを特徴とする上記（４）記載
の抹茶飲料。(5) The addition amount of sodium ascorbate is 0.005% to 0.5% by weight, the addition amount of the thickening polysaccharide is 0.0001% to 1.0% by weight, and microcrystalline cellulose. The matcha beverage according to the above (4), wherein the amount of added is from 0.0001% by weight to 1.0% by weight.
【００１６】（６） 前記増粘多糖類は、ネイティブジ
ェランガム、キサンタンガム、及びデキストリンからな
る群より選ばれる一つ以上のものであることを特徴とす
る上記（３）から（５）いずれか記載の抹茶飲料。(6) The thickening polysaccharide is one or more selected from the group consisting of native gellan gum, xanthan gum, and dextrin, wherein (3) to (5). Matcha drink.
【００１７】（７） 青色系色素の添加により色調補正
されていることを特徴とする上記（２）から（６）いず
れか記載の抹茶飲料。(7) The matcha beverage according to any one of (2) to (6), wherein the color tone is corrected by adding a blue colorant.
【００１８】（８） 内容物がそのまま見える透明容器
に充填されていることを特徴とする上記（２）から
（７）いずれか記載の抹茶飲料。(8) The matcha beverage according to any one of the above (2) to (7), wherein the content is filled in a transparent container that allows the contents to be viewed as it is.
【００１９】[0019]
【発明を実施するための形態】「抹茶を使用した食品」
というのは、基本的には「粉末茶を含有する食品」と同
義である。このようなものとしては、抹茶飲料、茶も
ち、茶団子、茶饅頭、抹茶入りくずもち、抹茶入りきん
とん、茶そうめん、茶あめ、抹茶入りアイスクリーム、
抹茶入りチョコレート、抹茶入りゼリーなどがあるが、
粉末茶を含有する食品であればこれらに限られない。BEST MODE FOR CARRYING OUT THE INVENTION "Food using Matcha"
This is basically synonymous with "food containing powdered tea". Such things as matcha drinks, tea leaves, tea dumplings, tea buns, kuzumochi with matcha, kinton with matcha, tea somen, tea candy, ice cream with matcha,
There are chocolate with matcha, jelly with matcha, etc.
Foods containing powdered tea are not limited to these.
【００２０】かかる食品について、その字句から直接的
に解釈をすれば、粉末茶の含有量は極めて僅かでもよい
という解釈もできるが、「特許請求の範囲」及び「課題
を解決するための手段」以降の記載で本明細書に使用さ
れる「抹茶を使用した食品」あるいは「粉末茶を含有す
る食品」というのは、本発明の趣旨より、視覚による認
識において劣化が問題になる程度、特に透明容器に充填
されていた場合に劣化が問題になる程度にまで粉末茶が
含有されていることを意味する。特に、前記粉末茶含有
食品が透明容器に充填された抹茶飲料である場合には、
これに加えて、粉末茶の沈降が視覚的に認識できる程度
にまで粉末茶が含有されていることを意味する。If such foods are interpreted directly from their words, it can be interpreted that the content of powdered tea may be very small. However, "claims" and "means for solving the problems" As used herein in the following description, "food using matcha" or "food containing powdered tea" means, from the gist of the present invention, a degree of deterioration in visual recognition, particularly transparent. It means that powdered tea is contained to such an extent that deterioration becomes a problem when the tea is filled in a container. In particular, when the powdered tea-containing food is a matcha beverage filled in a transparent container,
In addition, it means that the powdered tea is contained to such an extent that the sedimentation of the powdered tea can be visually recognized.
【００２１】同様に、「ビタミンＣ」、「ビタミンＣと
その塩類の混合物」、或いは「アスコルビン酸ナトリウ
ム」の「有効量」というのは、本発明の目的を達成でき
る量、即ち粉末茶を含有する食品、特に透明容器に充填
された抹茶飲料の褐変を防止できる程度の量を意味す
る。この「有効量」というのは要するに、従来からの飲
料（抹茶飲料に限られない）にもビタミンＣ（或いはビ
タミンＣナトリウム）が添加され或いは天然に含まれて
いる場合があるところ、このような場合と本発明を明確
に区別するための概念である。従って、褐変を防止する
目的で、褐変を防止できる量のアスコルビン酸ナトリウ
ムが食品に添加されていた場合には、本発明の範囲に含
まれることになる。Similarly, the “effective amount” of “vitamin C”, “mixture of vitamin C and its salts”, or “sodium ascorbate” refers to an amount which can achieve the object of the present invention, ie, contains powdered tea. Foods, in particular, an amount that can prevent browning of a matcha beverage filled in a transparent container. This “effective amount” means that conventional beverages (not limited to matcha beverages) may also contain vitamin C (or sodium vitamin C) or be naturally contained in such beverages. This is a concept for clearly distinguishing cases from the present invention. Therefore, in the case where an amount of sodium ascorbate capable of preventing browning has been added to food for the purpose of preventing browning, the food is included in the scope of the present invention.
【００２２】このような「有効量」の具体的な量として
は、０．００５重量％から０．５重量％が挙げられる
が、それは、０．００５重量％未満の場合には褐変防止
効果が十分に得られない一方で、０．５重量％を超える
と、飲料の塩味（えんみ）が強くなって、舌の全体に広
がるようなまどろっこしさを伴うようになり、味覚の点
で難が出てくるからである。但し、より好ましい量は
０．０１重量％から０．５重量％である。Specific examples of such an "effective amount" include 0.005% by weight to 0.5% by weight. When the amount is less than 0.005% by weight, the browning preventing effect is not obtained. On the other hand, if it is not obtained sufficiently, if it exceeds 0.5% by weight, the saltiness (enmi) of the beverage becomes strong, accompanied by slumberiness spreading over the entire tongue, and the taste This is because difficulties arise. However, a more preferred amount is from 0.01% by weight to 0.5% by weight.
【００２３】「粉末茶の沈降防止のための増粘多糖類」
とは、その種類としても「粉末茶の沈降防止」に適用で
きるものが選ばれて、かつ、量的にも「粉末茶の沈降防
止のため」の設定がなされていることを意味する。「増
粘多糖類」の種類としては、ネイティブジェランガム、
キサンタンガム、デキストリンが挙げられ、これらは単
独で含まれていても、複合的に含まれていてもよい。"Thickening polysaccharide for preventing sedimentation of powdered tea"
This means that a type applicable to “prevention of sedimentation of powdered tea” is selected as the type, and that the setting “quantity prevention for powdered tea” is made. Types of “thickening polysaccharides” include native gellan gum,
Xanthan gum and dextrin are mentioned, and these may be contained alone or in combination.
【００２４】ジェランガム、キサンタンガム、カードラ
ンなどの増粘多糖類は（特にこれらは「発酵多糖類」と
呼ばれる）、増粘剤、安定剤、ゲル化剤に分類される食
品添加物であり、水中の粒子の分散や油脂の乳化を安定
させたりする働きをするものである（谷村顕雄監修、日
本食品添加物協会編、光生館、暮らしの中の食品添加
物、ｐ２１０）。デキストリンも、増粘剤、安定剤、ゲ
ル化剤としてよく使用される食品添加物である。ネイテ
ィブジェランガムは、ジェランガムの脱アシル処理前の
前駆体として得られる微生物起源の高分子多糖類である
（特開平１０−２３４３１６号公報）。Thickening polysaccharides such as gellan gum, xanthan gum and curdlan (especially these are called “fermented polysaccharides”) are food additives classified as thickeners, stabilizers and gelling agents, (A supervised by Akio Tanimura, edited by the Japan Food Additives Association, Koseikan, Food Additives in Daily Life, p. 210). Dextrin is also a food additive often used as a thickener, stabilizer, and gelling agent. Native gellan gum is a high molecular weight polysaccharide of microbial origin obtained as a precursor of gellan gum prior to deacylation treatment (Japanese Patent Laid-Open No. Hei 10-234316).
【００２５】増粘多糖類の量として、これは増粘多糖類
の種類によっても異なるが、好ましくは０．０００１重
量％から１．０重量％、より好ましくは０．０００１重
量％から０．５重量％という添加量が挙げられるが、こ
の範囲であれば、抹茶飲料というもののテクスチャーを
損なうことなく、しかもアスコルビン酸ナトリウムとい
う塩が存在するも、塩析を生じずに、粉末茶の沈降が抑
制され、ある程度の期間沈殿の発生が防止されることと
なる。なお、増粘多糖類の構成物やその組成比は状況に
応じて適宜決定される（谷村顕雄監修、日本食品添加物
協会編、光生館、暮らしの中の食品添加物、ｐ９１及び
ｐ２１０〜２１７）。また、このような量の増粘多糖類
に対して、０．０００１重量％から１．０重量％の微結
晶セルロース、より好ましくは０．０００１重量％から
０．５重量％の微結晶セルロースと併用すると効果的で
ある。それは、粉末茶粒子及び微結晶セルロース粒子が
互いにマイナスチャージを帯びているために、互いに反
発しあってコロイド状態が保たれる状態が形成されるか
らである。The amount of the thickening polysaccharide depends on the type of the thickening polysaccharide, but is preferably 0.0001% to 1.0% by weight, more preferably 0.0001% to 0.5% by weight. In this range, the powdered tea can be settled without impairing the texture of the matcha beverage and without the salting out even though the salt of sodium ascorbate is present. Thus, the generation of precipitation is prevented for a certain period. The composition of the thickening polysaccharide and its composition ratio are appropriately determined depending on the situation (supervised by Akio Tanimura, edited by the Japan Food Additives Association, Koseikan, food additives in daily life, p91 and p210-217). ). Also, based on the amount of the thickening polysaccharide, 0.0001% to 1.0% by weight of microcrystalline cellulose, more preferably 0.0001% to 0.5% by weight of microcrystalline cellulose. It is effective when used together. This is because the powdered tea particles and the microcrystalline cellulose particles are negatively charged with each other, so that a state is formed in which they repel each other and maintain a colloidal state.
【００２６】「抹茶飲料」には、粉末茶および本発明に
係る成分の他、必要に応じて、乳、糖類、香料、着色
剤、乳化剤などの諸成分を含んでいてもよい。本発明に
使用される「青色系色素」としては、例えばクチナシ青
色素が挙げられる。これが添加されて色調が補正される
ことにより、より一層抹茶らしい色合いを出し、かつそ
れを維持することができるようになる。The "green tea beverage" may contain various components such as milk, sugars, fragrances, coloring agents, and emulsifiers, as required, in addition to the powdered tea and the components according to the present invention. Examples of the “blue dye” used in the present invention include a gardenia blue dye. By adding this to correct the color tone, it becomes possible to produce and maintain a more matcha-like color.
【００２７】「粉末茶」とは、いわゆる「抹茶末」を意
味し、茶葉（てん茶）が細片に切断され、そこから葉脈
が分離・除去されたものが石臼等で微粉末化されたもの
である。"Powdered tea" means so-called "matcha powder". Tea leaves (tencha) are cut into small pieces, from which leaf veins are separated and removed, and finely powdered with a stone mill or the like. Things.
【００２８】「抹茶成分」とは、粉末茶それ自身だけで
はなく、溶け出した成分等も含有する、粉末茶よりも広
い概念である。従って、抹茶飲料の中に分散している粉
末茶の褐変を防止する場合のみならず、粉末茶から浸出
した成分の褐変が防止されている場合も本発明に含まれ
る。The term "green tea component" has a broader concept than powdered tea, which contains not only powdered tea itself but also dissolved components and the like. Therefore, the present invention includes not only the case where the browning of the powdered tea dispersed in the matcha drink is prevented but also the case where the browning of the component leached from the powdered tea is prevented.
【００２９】「透明容器」は、現在普通に使用されてい
るガラスビン、ＰＥＴボトルなどを使用することができ
る。本発明は、特に抹茶飲料において、粉末茶の沈降を
防止しただけでなく、褐変を効果的に防止したことによ
り、抹茶飲料を透明容器に充填可能にした点に意義を有
する。従って、「内容物がそのまま見える透明容器」と
いうのは、スモーク処理などの、透明容器に充填されて
いる内容物の視認を困難にし或いは妨げるように働く何
らかの処理がなされていないことを意味する。As the "transparent container", a glass bottle, a PET bottle and the like which are generally used at present can be used. The present invention has a significance in that, particularly in a matcha drink, not only the settling of powdered tea is prevented, but also the browning is effectively prevented, so that the matcha drink can be filled in a transparent container. Therefore, the term "transparent container in which the contents are visible as it is" means that no processing such as smoke processing has been performed that makes it difficult or obstructs visual recognition of the contents filled in the transparent container.
【００３０】更に言えば、後に続く実施例から明らかな
ように、本発明は、加熱保存をした場合でも、粉末茶の
沈降を防止すると共に、褐変を効果的に防止したことに
より、内容物がそのまま見える透明容器に充填された抹
茶飲料を加熱状態で保存することを可能にした点にも意
義を有する。Furthermore, as will be apparent from the examples that follow, the present invention prevents the sedimentation of powdered tea and effectively prevents browning even when stored under heating, so that the content is reduced. It is also significant that the matcha beverage filled in a transparent container that can be seen as it is can be stored in a heated state.
【００３１】[0031]
【実施例】下記表１のような組成を有する抹茶飲料と、
アスコルビン酸ナトリウムを含まないこと以外は全て同
じ組成を有する抹茶飲料について、６０℃で５日間保存
をしてそれぞれ評価を行った。EXAMPLE A matcha beverage having the composition shown in Table 1 below,
Except that sodium ascorbate was not included, all matcha beverages having the same composition were stored at 60 ° C. for 5 days and evaluated.
【００３２】[0032]
【表１】 [Table 1]
【００３３】評価は、色差については、色差計（日本電
色工業株式会社製 ＮＤＪ-Σ８０）を用いて行い、香
味及び色については、官能性試験を行った。官能性試験
は、５人のパネラーにより、下記表２のような評価基準
を持って判定を行ってもらい、その平均値を取った。The evaluation was performed using a color difference meter (NDJ- # 80 manufactured by Nippon Denshoku Industries Co., Ltd.) for the color difference, and a sensory test was performed for the flavor and color. The sensory test was performed by five panelists based on the evaluation criteria shown in Table 2 below, and the average value was taken.
【００３４】[0034]
【表２】 [Table 2]
【００３５】その結果、下記表３のような結果が得られ
た。As a result, the results shown in Table 3 below were obtained.
【００３６】[0036]
【表３】 [Table 3]
【００３７】この結果により、本発明に係る抹茶飲料
は、従来と比較すると、ある程度の期間保存をした場合
でも色調の劣化が小さいことが明らかである。また、加
熱状態で保存をした場合でも、着色剤で十分補正可能な
範囲での色調劣化しか生じないことが明らかである。From these results, it is clear that the green tea beverage according to the present invention has a small deterioration in color tone even when stored for a certain period of time as compared with the conventional one. Also, it is clear that even when stored in a heated state, only the color tone deteriorates within a range that can be sufficiently corrected by the colorant.
【００３８】[0038]
【発明の効果】以上のような本発明に係る粉末茶含有食
品の褐変防止方法によれば、効果的に褐変防止が図れ
る。また、本発明に係る抹茶飲料は、ある程度の期間保
存をした場合でも、従来と比較すると色調の劣化が小さ
く、また、加熱状態で保存をした場合でも着色剤で十分
補正可能な範囲での色調劣化しか生じないので、透明容
器に充填して販売をした場合でも、購買意欲の低下を招
かない。According to the method for preventing browning of powdered tea-containing foods according to the present invention as described above, browning can be effectively prevented. Further, the matcha beverage according to the present invention, even when stored for a certain period of time, is less deteriorated in color tone as compared with the conventional one, and even when stored in a heated state, the color tone can be sufficiently corrected with a colorant. Since only deterioration occurs, even if the transparent container is filled and sold, the purchase will not be reduced.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 2/62 Ａ２３Ｌ 2/00 Ｍ 3/3544 ５０１ Ｌ (58)調査した分野(Int.Cl.7，ＤＢ名) A23F 3/16 A23L 1/05 - 3/3544 ──────────────────────────────────────────────────続 き Continuation of the front page (51) Int.Cl. 7 identification code FI A23L 2/62 A23L 2/00 M 3/3544 501 L (58) Field surveyed (Int.Cl. 7 , DB name) A23F 3 / 16 A23L 1/05-3/3544
Claims (6)
５重量％以下の範囲で、有効量のアスコルビン酸ナトリ
ウムが添加された抹茶飲料であって、粉末茶の沈降防止
のための増粘多糖類が更に添加されている抹茶飲料。(1) To prevent browning of a green tea component, the amount of 0.1 g
A matcha beverage to which an effective amount of sodium ascorbate is added in an amount of 5% by weight or less, further comprising a thickening polysaccharide for preventing sedimentation of powdered tea.
請求項１記載の抹茶飲料。2. The matcha beverage according to claim 1, further comprising microcrystalline cellulose.
０．００５重量％から０．５重量％、増粘多糖類の添加
量が０．０００１重量％から１．０重量％、並びに、微
結晶セルロースの添加量が０．０００１重量％から１．
０重量％であることを特徴とする請求項２記載の抹茶飲
料。3. The amount of sodium ascorbate added is from 0.005% to 0.5% by weight, the amount of thickening polysaccharide is from 0.0001% to 1.0% by weight, and The amount added is from 0.0001% by weight to 1.
The matcha beverage according to claim 2, wherein the content is 0% by weight.
ガム、キサンタンガム、及びデキストリンからなる群よ
り選ばれる一つ以上のものであることを特徴とする請求
項１から３いずれか記載の抹茶飲料。4. The matcha beverage according to claim 1, wherein the thickening polysaccharide is at least one selected from the group consisting of native gellan gum, xanthan gum, and dextrin.
いることを特徴とする請求項１から４いずれか記載の抹
茶飲料。5. The matcha beverage according to claim 1, wherein the color tone has been corrected by adding a blue pigment.
されていることを特徴とする請求項１から５いずれか記
載の抹茶飲料。6. The matcha beverage according to any one of claims 1 to 5, wherein the content is filled in a transparent container that allows the contents to be viewed as it is.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11032155A JP3139680B2 (en) | 1999-02-10 | 1999-02-10 | Method for preventing browning of powdered tea-containing food and matcha beverage in a transparent container in which browning is prevented |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11032155A JP3139680B2 (en) | 1999-02-10 | 1999-02-10 | Method for preventing browning of powdered tea-containing food and matcha beverage in a transparent container in which browning is prevented |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000242291A Division JP2001061412A (en) | 2000-08-10 | 2000-08-10 | Method for preventing power tea-containing food from browning and powder green tea beverage to prevent browning held in transparent container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000228953A JP2000228953A (en) | 2000-08-22 |
| JP3139680B2 true JP3139680B2 (en) | 2001-03-05 |
Family
ID=12351045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11032155A Expired - Lifetime JP3139680B2 (en) | 1999-02-10 | 1999-02-10 | Method for preventing browning of powdered tea-containing food and matcha beverage in a transparent container in which browning is prevented |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3139680B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001061412A (en) * | 2000-08-10 | 2001-03-13 | Asahi Soft Drinks Co Ltd | Method for preventing power tea-containing food from browning and powder green tea beverage to prevent browning held in transparent container |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4278214B2 (en) * | 1999-02-10 | 2009-06-10 | アサヒ飲料株式会社 | Method for preventing off-flavor generation of non-alcoholic taste drink containing milk and the taste drink filled in a transparent container |
| JP4563540B2 (en) * | 2000-03-01 | 2010-10-13 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Ambient temperature stable tea concentrate |
| KR20010067524A (en) * | 2001-02-05 | 2001-07-13 | 김수현 | Green Tea Tablet Manufacturing Process |
| JPWO2006022174A1 (en) * | 2004-08-24 | 2008-05-08 | 株式会社林原生物化学研究所 | Browning inhibitor comprising ascorbic acid 2-glucoside as an active ingredient and browning inhibiting method using the same |
| JP5806549B2 (en) * | 2011-08-15 | 2015-11-10 | サントリー食品インターナショナル株式会社 | Beverages containing microcrystalline cellulose |
| JP6991557B2 (en) * | 2017-09-05 | 2022-01-12 | 株式会社福寿園 | How to make paste tea |
| WO2020027283A1 (en) | 2018-08-03 | 2020-02-06 | サントリーホールディングス株式会社 | Method for producing plant extract that contains chlorophyll |
| CN115119910A (en) * | 2022-06-02 | 2022-09-30 | 河南英的食品有限公司 | Green plum green tea juice and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01269452A (en) * | 1988-04-19 | 1989-10-26 | Yamashiyou Ujien:Kk | Instant refreshing drink of powdered tea and production thereof |
| JPH0380045A (en) * | 1989-08-24 | 1991-04-04 | Shizuoka Prefecture | Processing of new tea leaf |
| JPH08116881A (en) * | 1994-10-26 | 1996-05-14 | Yutaka Koizumi | Method for pulverizing tea leaf, ultrafine powder tea obtained therefrom and tea drink and food and drink using the same |
| JPH11276074A (en) * | 1998-03-31 | 1999-10-12 | Freunt Ind Co Ltd | Green tea beverage using fine powdery green tea and its production |
-
1999
- 1999-02-10 JP JP11032155A patent/JP3139680B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001061412A (en) * | 2000-08-10 | 2001-03-13 | Asahi Soft Drinks Co Ltd | Method for preventing power tea-containing food from browning and powder green tea beverage to prevent browning held in transparent container |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000228953A (en) | 2000-08-22 |
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