JP4418846B2 - Instant green tea - Google Patents

Description

  The present invention provides instant green tea that has a sufficient umami and aroma when drunk, shows a vivid green powder color and light blue color when drunk, and does not allow green tea to settle from the time of powder dissolution until the end of drinking To do.

  There is instant green tea that can be used to drink green tea without using a teapot. This instant green tea is generally a powdery dried product, and can be drunk as green tea simply by pouring hot water in a container such as a cup of hot water.

  Such instant green tea was developed from the viewpoint of saving the trouble of brewing tea, and the quality such as umami or aroma of tea is inferior to that of ordinary green tea.

  For this reason, instant green tea is being developed for the purpose of achieving a quality equivalent to that of green tea produced by ordinary brewing methods.

  Patent Document 1 discloses a process for producing instant green tea in which powdered tea leaves are dispersed in an aqueous solvent containing a drying aid, and the pH of the tea leaf dispersion is preferably adjusted to 6.0 to 7.2 and then spray-dried. is doing.

  Patent Document 2 discloses a method for producing an antioxidant instant green tea characterized by mixing green tea leaf powder, a green tea extract and an excipient to obtain a solid content of 40 to 85% by weight and then vacuum drying. Is disclosed.

  In Patent Document 3, an extract obtained by dissolving and extracting a soluble component of tea leaves or a concentrated extract obtained by concentrating the extract and tea leaf fine powder or the fine powder and an extender and other additives are mixed. Disclosed is instant tea characterized by being dried.

Although such instant green tea has been developed, umami and aroma are sufficiently obtained when drinking, powder color and light blue color when drinking show vivid green, and matcha tea from the dissolution of the powder until the end of drinking Instant green tea that does not settle easily has not been realized.
JP 2003-274859 A JP-A-6-178650 JP 59-31649 A

  An object of the present invention is to obtain an instant green tea that has a sufficient umami and aroma when drunk, shows a vivid green powder color and a light blue color when drunk, and does not easily settle green tea from the dissolution of the powder until the end of drinking Is to provide.

  According to the present invention, an instant green tea containing a green tea extract, an antioxidant, powdered tea and potassium, wherein the potassium content is 0.8 to 5.6% by mass in the instant green tea. Is provided.

  In addition, according to the present invention, a step of obtaining an extract from tea leaves with an extraction solvent containing a drying aid and a first antioxidant and adjusting the pH to a neutral range with the first potassium preparation, the obtained extraction There is provided an instant green tea production method comprising the steps of adding a second antioxidant and powdered tea to the liquor, and drying the extract after the adding step.

  According to the present invention, an instant green tea that sufficiently obtains umami and aroma at the time of drinking, shows a vivid green color of the powder color and the water color at the time of drinking, and does not easily settle green tea from the time of dissolution of the powder until the end of drinking, And a method of manufacturing the same.

  The present invention relates to instant green tea containing potassium.

  Instant green tea is a dry powder and means a food that can be drunk as green tea by pouring and dissolving an appropriate amount of hot water or water. Generally, a liquid that is poured into hot water or the like and ready for drinking may be expressed as instant green tea.

  The instant green tea according to the present invention contains potassium. The term “potassium” as used herein includes any potassium element such as a salt formed with any other element.

  In the instant green tea according to the present invention, potassium is contained at 0.8 to 5.6% by mass. Preferably, potassium is included at 1.2 to 4.4% by weight. More preferably, potassium is included at 1.6 to 3.1% by mass. Most preferably, in the instant green tea according to the present invention, potassium is included at 2.15% by weight. Moreover, when said numerical value is represented by weight, in instant green tea 0.8g, potassium is contained by 7-45 mg, Preferably it is contained by 10-35 mg, More preferably, it is contained by 13-25 mg, Most preferably Contained at 17.2 mg. However, the drinking concentration in this case is 0.8 g / 100 cc.

  The potassium content in the instant green tea according to the present invention can be quantified using a quantification method generally performed in the art. For example, the instant green tea according to the present invention can be dissolved in a certain amount of solution and quantified by emission spectroscopic analysis, and particularly preferably quantified by plasma emission spectroscopic analysis.

  Instant green tea prepared with a relatively large amount of potassium as in the present invention has never been known.

  In the instant green tea according to the present invention, the sodium content does not exceed the potassium content. Here, the sodium content is quantified in the same manner as the potassium content, and is quantified by, for example, plasma emission spectroscopy. Further, as in the case of potassium, sodium here includes any sodium element such as a salt formed with any other element. In other words, the content of sodium does not exceed the content of potassium means that the value of potassium / (sodium + potassium) is 0.5 to 1.0. Furthermore, it is preferable that this value is 0.7-1.0 and 0.9-1.0. In conventional instant green tea, the sodium content is increased by using a sodium preparation at the manufacturing stage, and it seems that the quality of instant green tea has deteriorated. However, the instant green tea according to the present invention has a lower sodium content compared to the conventional instant green tea, so that such lower tea feeling can be kept low.

  Also preferably, in the instant green tea according to the present invention, there is a certain relationship between the content of specific amino acids and the potassium content. As used herein, the specific amino acids mean general amino acids such as glutamic acid, glutamine, arginine, and theanine. Preferably, in the instant green tea according to the present invention, the value obtained by dividing the potassium content by the amino acid content is 4-10. Furthermore, it is preferable that this value is 5-10 and 6-10. The quantification of the amino acid content can be performed by a general quantification method performed in this field. In particular, it is preferably carried out by high performance liquid chromatography. In general, the taste of tea is largely due to amino acids, but according to the present invention, instant green tea is provided that has a high-quality tea feeling and a strong umami taste despite a low amino acid content.

  The instant green tea according to the present invention comprises a green tea extract. The green tea extract is a substance obtained by extracting raw tea leaves with an appropriate solvent and performing an appropriate treatment such as concentration and drying. The raw tea leaves are not limited to varieties, production areas, picking times, cultivation methods and processing methods as long as they are picked from tea trees (scientific name: Camellia Sinensis). Of course, it is also possible to use a combination of a plurality of types of raw tea leaves. Examples of the processing method of the raw tea leaves include all of the generally known processing methods. As an example, at a temperature of 80 to 160 ° C, preferably 120 to 150 ° C, more preferably 135 to 145 ° C. A method of drying at a temperature for 20 to 30 minutes and adjusting the water content to 3% or less is suitable in that a bright green powder color and a light blue color are obtained, and an instant green tea with a mellow and strong taste can be obtained. In addition, the presence of dextrin and cyclodextrin in instant green tea may reduce the scent peculiar to tea. Therefore, hoji tea or brown rice tea can be appropriately blended to suppress such scent reduction. However, since the extract of roasted tea is red and the roasted fragrance is too strong, the ratio in the instant green tea is 0.1 to 10% by mass, preferably 1 to 5% by mass. It is suitable for the production of instant green tea that shows color and light blue and has a strong mellow taste.

  The instant green tea according to the present invention may contain a drying aid. For example, it contains dextrin or cyclodextrin, preferably both dextrin and cyclodextrin. In addition to dextrin and cyclodextrin, gelatin or other saccharides can be used.

  The instant green tea according to the present invention contains an antioxidant. The antioxidant is preferably an organic acid or an organic acid salt, and more preferably citric acid or ascorbic acid. In particular, the preferred antioxidant is ascorbic acid. In the case of using ascorbic acid, the content is 1000 to 3200 ppm, preferably 1600 to 2800 ppm, more preferably 2000 to 2400 ppm, expressed as a concentration in the extraction solvent. In particular, it is preferable that 2.75% by mass of ascorbic acid is contained in the powdered instant green tea. As described in Japanese Patent Application Laid-Open No. 2006-254819 by the present applicant, by using an antioxidant substance, sufficient green color is imparted to the powder color of instant green tea and the light blue color at the time of drinking.

  The instant green tea according to the present invention includes powdered tea. Powdered tea is obtained by pulverizing tea leaves picked from tea trees into a fine powder form. The particle size is generally 100 μm or less, preferably 1 to 50 μm with a 50% particle diameter in the cumulative distribution, particularly 1 to 20 μm, and 60 μm with a 90% particle diameter, but is not limited thereto. As the instant green tea according to the present invention, any powder tea can be used without specifying its kind. Matcha can be used as powdered tea, and in particular, it is preferable to use green tea derived from tea leaves obtained by undercover (covering) cultivation such as persimmon tea, gyokuro or kabusecha in terms of imparting a good green color to the light blue. . Furthermore, from the viewpoint of taste, it is preferable to use matcha tea obtained by pulverizing koji tea. The content of green tea in the instant green tea according to the present invention is preferably 5 to 10% by mass.

  The present invention also relates to a method for producing instant green tea.

  FIG. 1 describes a general method for producing instant green tea according to the present invention.

  The process for producing instant green tea according to the present invention is a process for obtaining an extract from tea leaves using an extraction solvent containing a drying aid and a first antioxidant, and adjusting the pH to a neutral range with a potassium preparation (FIG. 1). A step of adding powdered tea together with a second antioxidant to the obtained extract (shown as S5 in FIG. 1), and a step of drying the extract after the addition step (Indicated by S8 in FIG. 1).

  By the step of extracting tea leaves with a solution containing potassium, a tea leaf extract containing a green tea component and potassium is obtained. Specifically, an extraction solvent containing potassium is prepared prior to extraction (S1 in FIG. 1), and green tea components are extracted from the raw tea leaves using the extraction solvent (S2).

  In the preparation of the extraction solvent (S1), an extraction solvent containing potassium is prepared by adding a potassium preparation to the extraction solvent. The potassium preparation referred to here includes a potassium salt of an acid, such as potassium carbonate, potassium chloride, potassium phosphate, or potassium tartrate. In particular, it is preferable to use potassium carbonate. In addition to the potassium preparation, the extraction solvent includes an antioxidant and a drying aid. For example, the first antioxidant may be an organic acid and an organic acid salt (especially sodium organic acid), in particular ascorbic acid, ascorbate (especially sodium ascorbate), citric acid or citrate (especially sodium citrate) ) Can be used. Further, as the drying aid, for example, dextrin, cyclodextrin, or a combination thereof can be used. Further, the extraction solvent may appropriately contain other saccharides, gelatin, pectin, casein, protein, gum, emulsifier, antioxidant and the like. Moreover, any water such as tap water, deionized water, distilled water and deoxygenated water can be used as the aqueous solvent for dissolving these components. Adding ascorbic acid as the first antioxidant to the extraction solvent and returning the pH to the neutral range with potassium carbonate is preferable in terms of obtaining more desirable powder color and light blue. At this time, it is preferable that ascorbic acid has a concentration of 1000 ppm or more, particularly 1000 to 3000 ppm in the extraction solvent, and potassium carbonate is added so that the pH of the extraction solvent is in a neutral range. It is preferable to add so that it may become 5-7.0, especially 5.5-6.0.

  Tea leaves are extracted using the extraction solvent thus prepared (S2). The extraction is performed at normal pressure for 30 seconds to 30 minutes with stirring as necessary using a kneader generally used in the art. At this time, the extraction solvent is 15 to 20 times the weight of tea leaves and heated to 50 to 98 ° C. The extraction device is not limited to a kneader, and devices used in this field can be used. As the tea leaves used in this step, the tea leaves as described above can be used.

  Between the extraction step (S2) and the step (S5) of adding powdered tea or the like, a step (S3) for performing a process after extraction can be provided. For example, after obtaining a liquid part by solid-liquid separation from the extract obtained in the extraction step, it is cooled to 5 to 40 ° C. (S13 in FIG. 2), filtered (S14 in FIG. 2), and centrifuged. Etc. can be used for clarification (S15 in FIG. 2). Furthermore, after that, concentration may be performed using a well-known concentration method such as vacuum concentration or freeze concentration (S16 in FIG. 2). In addition, it is also possible to provide processes other than these as processing after extraction.

  Following the extraction step (S2) and the post-extraction treatment (S3) that is performed as appropriate, a step (S5) of adding the second antioxidant and powdered tea is performed. In this step, the antioxidant solution in which powdered tea is suspended may be added to the extract as it is, but it is preferable to add a powdered tea immersed in the antioxidant solution for a certain period of time.

  In such a dipping step (S4), an antioxidant action is imparted by the penetration of the antioxidant into the powdered tea, and the powder color of the instant green tea that is the final product, and further the light blue color when drinking is more desirable. It is considered to be green. As the second antioxidant, an organic acid or an organic acid salt (particularly sodium organic acid) can be used. More specifically, ascorbic acid, ascorbic acid salt (particularly sodium ascorbate), citric acid, Citrate (especially sodium citrate) can be used. When an ascorbic acid solution is used, the concentration of ascorbic acid is 0.05 to 2.0% by weight, preferably 0.05 to 1.0% by weight, and more preferably 0.1 to 0.5% by weight. The ratio of the powdered tea and the ascorbic acid solution is preferably 1.5 to 15 times, particularly 2 to 10 times, most preferably 2.5 to 5 times the weight of the powdered tea. The temperature at the time of immersion is 0 to 40 ° C, and particularly preferably 10 to 25 ° C. The immersion time is 5 to 90 minutes, and preferably 20 to 40 minutes. Such a dipping step (S4) may be performed after the processing (S3) after extraction, or may be performed in parallel with the processing (S3) after extraction (S2). Moreover, the 1st antioxidant used by extraction process (S2) and the 2nd antioxidant added with powdered tea may be the same or different, and said each independently It may be selected from substances.

  The soaked powdered tea is added to the extract at a constant rate (S5). The mixing ratio is preferably such that the powdered tea is 1 to 10% by mass, particularly 3 to 9% by mass, in the instant green tea.

  Since the pH of the extract is lowered by adding the antioxidant and powdered tea, it is preferable to provide a step (S6) for adjusting the pH. It is particularly preferable to adjust the pH using a potassium preparation. The potassium preparation may be a potassium salt of an acid, and includes, for example, potassium carbonate, potassium chloride, potassium phosphate, potassium tartrate, and the like. In particular, it is preferable to use potassium carbonate. By this adjustment, the pH is adjusted to 4.5 to 7.0, particularly 5.5 to 6.0.

  Then, it is preferable to perform the process (S7) of the process before drying. For example, although sterilization processing (S20 in FIG. 2) can be performed, it is not limited only to this process. As a method of sterilization treatment, a high-temperature and short-time sterilization (UHT sterilization), an airflow sterilization method using steam-heated air, an electron beam irradiation sterilization method, and other well-known sterilization methods performed in the relevant field may be appropriately employed. preferable.

  As the last step, a drying step (S8) is performed. As a method for the drying treatment, a drying method known in the art such as hot air drying, vacuum drying, freeze drying, or spray drying can be used, and in particular, drying by vacuum drying, freeze drying, or spray drying is performed. From the viewpoint of the powder color of the instant green tea which is the final product and the light blue color when drinking.

  In the instant green tea production method, the pH of the extraction solvent in step S1 and the pH adjustment in step S6 can be adjusted using sodium bicarbonate (that is, sodium hydrogen carbonate) or the like instead of the potassium preparation. is there. Further, in the pH adjustment of the extraction solvent in step S1 and the pH adjustment in step S6, 0.8 to 0.5% of the instant green tea that is the final product at any stage of any manufacturing process, even when a potassium preparation is not used. You may add a potassium formulation so that it may become 5.6 mass%.

  The present invention also relates to an instant green tea obtained by the above production method.

  The instant green tea according to the present invention or the instant green tea obtained by the production method according to the present invention does not require any special means for drinking and can be drunk in the same manner as conventional instant green tea. The instant green tea according to the present invention can be drunk by pouring and dissolving an appropriate amount of hot water or water. For example, 0.8 g of instant green tea according to the present invention is dissolved in 100 cc of hot water and drunk. However, it is also possible to drink by adjusting the mixing ratio with hot water or water according to taste.

  According to the instant green tea according to the present invention, as shown in the examples described later, the umami and aroma of green tea are sufficiently felt, both the powder color and the light blue have a bright green color, and dissolved for drinking. From time to time, green tea is obtained in which matcha is less likely to settle. It is also proved from the examples that such an effect is achieved only by the instant green tea according to the present invention.

  The applicant manufactured instant green tea according to the present invention and compared it with conventional instant green tea.

1. About each instant green tea
[Example 1]
Instant green tea was produced as Example 1 by the following method. The outline is shown as a flowchart in FIG.

  Preparation of extraction solvent (S11): To 2.1 L of deionized water, 107 g of dextrin, 14 g of cyclodextrin, and 5.6 g of ascorbic acid were added and dissolved. Furthermore, pH was adjusted to 5.5 by adding potassium carbonate.

  Extraction (S12): Next, green tea components were extracted from the tea leaves using the obtained extraction solvent. The tea leaves used were (domestic tea leaves) finished by fire-drying. The kneader was charged with tea leaves and 15.5 times the weight of the tea leaf extraction solvent, and extracted with stirring at 85 ° C. for 35 minutes.

  Cooling (S13), filtration (S14), centrifugation (S15) and concentration (S16): After extraction, the extract was cooled to 10-15 ° C. Next, rough solids were removed from the cooled extract by coarse filtration. Further, the mixture was centrifuged at 14200 G for 10 minutes to remove finer solids. Thereafter, the extract was concentrated by a thin film concentrator. Concentration conditions at this time were set to 1500 rpm at 39 to 40 ° C., and concentrated until BX (soluble solid matter) became 30.

  Immersion (S17): Matcha was immersed in an ascorbic acid solution prior to the addition of matcha or the like to the concentrated extract. The matcha used was Japanese matcha that had been finely pulverized to 1 to 50 μm with a 50% particle size. As the ascorbic acid solution, a 0.18% solution was used. 5 g of matcha was soaked in an ascorbic acid solution of 3 times its weight for 30 minutes.

  Addition (S18): Matcha tea soaked in an ascorbic acid solution was added to the concentrated extract together with the ascorbic acid solution.

  pH adjustment (S19): Since the pH was lowered by the addition of matcha tea soaked in the ascorbic acid solution, the potassium carbonate solution was added dropwise to adjust the pH to 5.5.

  Sterilization (S20): After adjusting the pH, the extract was sterilized by a plate sterilization method. The conditions at that time were 80 ° C./30 seconds.

  Spray drying (S21): Thereafter, the extract was dried by spray drying to obtain powdered instant green tea. The drying conditions at that time were 92 ° C.

  The instant green tea according to the present invention obtained as described above was used as the compound of Example 1.

[Example 2]
Instant green tea was produced in the same manner as in Example 1 except that sodium bicarbonate (sodium bicarbonate) was used instead of potassium carbonate for pH adjustment in Step S11 and Step S19.

[Example 3]
The difference from the production method of Example 1 was that pH adjustment in Step S11 and Step S19 was performed using sodium bicarbonate (sodium bicarbonate) instead of potassium carbonate, and that matcha varieties used domestic matcha of different grades. It is. Except for these, the same production method as in Example 1 was used.

[Example 4]
The difference from the production method of Example 1 is that the matcha varieties used domestically produced matcha of different grades (same as in Example 3). Except this point, the production method was the same as in Example 1.

[Example 5]
The difference from the production method of Example 1 is that no matcha was used. Except this, the production method was the same as in Example 1.

[Example 6]
A commercial product sold by ITO EN (registered trademark) was used as Example 6. In the instant green tea, powder green tea is used instead of matcha at the time of manufacture, and sodium ascorbate is used instead of ascorbic acid.

[Example 7]
A commercial product was used as Example 7. According to the raw material notation of the product, green tea, dextrin, oligosaccharide, emulsifier and vitamin C are used as raw materials.

[Example 8]
A commercial product sold by ITO EN (registered trademark) was used as Example 8. According to the raw material notation of the product, green tea extract, dextrin, cyclodextrin, matcha tea and vitamin C are used as raw materials.

[Example 9]
A commercial product was used as Example 9. According to the raw material notation of the product, green tea extract, dextrin, cyclodextrin, matcha tea and vitamin C are used as raw materials.

[Example 10]
A commercial product was used as Example 10. According to the raw material notation of the product, Sencha, dextrin and vitamin C are used as raw materials.

[Example 11]
A commercial product was used as Example 11. According to the raw material notation of the product, Sencha and dextrin are used as raw materials.

[Example 12]
A commercial product was used as Example 12. According to the raw material notation of the product, green tea, dextrin and vitamin C are used as raw materials.

[Example 13]
A commercial product was used as Example 13. The product is hojicha, not green tea. According to the raw material notation of the product, hojicha extract, dextrin and cyclodextrin are used as raw materials.

[Example 14]
A commercial product was used as Example 14. The product is barley tea, not green tea. According to the raw material notation of the product, barley tea extract, dextrin and cyclodextrin are used as raw materials.

[Example 15]
The trade name “Mitsui Machicha, teapot-free green tea” sold by Mitsui Norin (registered trademark) was used as Example 15. According to the raw material notation of the product, green tea, dextrin and vitamin C are used as raw materials.

[Example 16]
The trade name “AGF Shinchajin Sencha” sold by Ajinomoto (registered trademark) General Foods Co., Ltd. was used as Example 16. According to the raw material notation of the product, green tea, dextrin, matcha and vitamin C are used as raw materials.

  In Examples 1 to 4, instant green tea according to the present invention was obtained, and in Examples 5 to 12, instant green tea serving as a comparative example was prepared.

These component compositions or raw material notations and characteristics are summarized in Table 1 below. In this, the whole powder was made into 100 mass%, and it showed by content mass% of each component in powder.

2. Analytical method For the above compounds, sodium content, potassium content, amino acids (aspartic acid, glutamic acid, asparagine, serine, glutamine, arginine, alanine and theanine) content, light blue, powder color, turbidity and sedimentation during dissolution Sexual analysis and sensory evaluation were performed.

  The content of potassium and sodium is determined according to the description in the literature (Kenjiro Ikegaya, Hiroji Takayanagi, Toyomasa Anan, Tea Analysis Method, Tea Industry Research Report No. 71 (1990) p43-74). Assuming that 2 g of instant green tea was dissolved in 100 ml of hot water, stirred for 30 seconds, and filtered with a filter paper, the liquid was measured by inorganic component analysis using a plasma emission spectrometer (manufactured by Varian).

  The content of amino acids is assumed to be the concentration at the time of drinking according to the description in the literature (Kenjiro Ikegaya, Hiroji Takayanagi, Toyomasa Anan, "Analysis Method of Tea", Tea Industry Research Report No. 71 (1990) p43-74). 2 g of instant green tea was dissolved in 100 ml of hot water, stirred for 30 seconds, and filtered through a filter paper to measure free amino acid composition analysis by column chromatography.

  The powder color of instant green tea and the light blue color at the time of drinking were measured using a spectral color difference meter SE200 manufactured by Nippon Denshoku Industries Co., Ltd. For the light blue color, the sample was dissolved in ion-exchanged water at a general dissolution degree of 0.8 g / 100 cc, and the transmitted color was measured. At this time, if hot water of 40 ° C. or higher is used, the color tone changes depending on the analysis order, so cold water (10 to 25 ° C.) was used. For the powder color, the surface color was measured with the color difference meter.

  Turbidity was measured as transmittance of light having a wavelength of 660 nm using Hitachi High-Technologies spectrophotometer U-3310 (cell length 10 mm). Turbidity was measured immediately after dissolving the sample. Further, sedimentation was further measured by measuring the turbidity 10 minutes after dissolution, and expressing the difference between the turbidity immediately after dissolution and the turbidity 10 minutes after dissolution.

  The sensory evaluation was performed by five qualified panelists. 0.8 g of each sample was put in a tea bowl, 100 cc of hot water at 95 ° C. was poured, and the mixture was thoroughly stirred before drinking. Taste, aroma, color, turbidity, and sedimentation degree are evaluated by 0 to -5 points, 0 to -5 points are indicated as ◯, -6 to -15 points are indicated as △, and -16 points or less are indicated. X.

3. Analytical results The analytical results are summarized in Tables 2-5.

  Table 2 shows values obtained by dividing the sodium content, potassium content, amino acid content, and potassium content of each example by the amino acid content. The unit of each content is mg. Only Example 15 is the content in 0.6 g of powder, and the other content is in 0.8 g. The potassium content is marked with A when it is in the range of 13-25 mg, B when it is in the range of 10-35 mg except A, and C when it is in the range of 7-45 mg except A and B. . Moreover, when the value of potassium content / amino acid content was the range of 4-10, it attached | subjected with A and B in other than that.

It can be seen that the potassium content is higher in Examples 1, 4 and 5 than in the other examples. It can also be seen that the sodium content is particularly low in Examples 1, 4 and 5.

Table 3 shows the analysis results of the light blue color at the time of drinking and the color at the time of powder of each example. In light blue, a value of −1 to −4 was A, and other values were C. In the powder color, the a value of 0 to -8 was A, and the others were C.

  Table 4 shows the analysis results of turbidity and sedimentation at the time of drinking in each case. The measured value indicates that the larger the value, the higher the permeability, and conversely, the smaller the value, the more turbid. In the turbidity, A was assigned when the transmittance was 15% or less, and C was assigned when the transmittance was more than 15%. Also, regarding the difference, A is the case where the difference in transmittance is 0.6 or less, B is the case where the difference is more than 0.6 to 1.0 or less, and C is the case where the difference is more than 1.0. In Example 15, it was dissolved at 0.6 g / 100 cc), and in other cases, it was dissolved at 0.8 g / 100 cc and analyzed.

It can be seen that the turbidity upon dissolution of Examples 1 to 4 is very high compared to Examples 5 to 16. Further, the turbidity after 10 minutes has hardly changed in Examples 1 to 4, and it can be seen that the rate of change is particularly low in Example 1.

  Table 5 shows the results of sensory evaluation and comprehensive evaluation of each example.

In Examples 1 to 4, it can be seen that generally high evaluation was obtained. In particular, Examples 1 and 4 are highly evaluated. Further, in the comprehensive evaluation, Examples 1 to 4, particularly Examples 1 and 4, were highly evaluated.

4). DISCUSSION AND CONCLUSION From the results of the above analysis and sensory evaluation, the instant green tea according to the present invention shows a bright green color and light turbidity and sufficient turbidity compared to conventional instant green tea. It was shown that turbidity was maintained and that high evaluation was obtained in taste and aroma. It has also been shown that these three effects can be achieved simultaneously only by instant green tea according to the present invention.

  According to the present invention, a taste similar to tea brewed from tea leaves by using a teapot or the like that cannot be reproduced with conventional instant green tea is reproduced.

FIG. 1 shows a flowchart of a general manufacturing method of an instant green tea manufacturing method according to the present invention. FIG. 2 shows a flowchart of an example of a specific manufacturing method of the instant green tea manufacturing method according to the present invention.

Claims (3)

Instant green tea containing green tea extract, antioxidant, powdered tea and potassium,
The potassium content is 0.8 to 5.6% by mass in the instant green tea,
The amount of potassium / (sodium + potassium) is 0.5-1.0,
And the instant green tea whose quantity of a potassium / amino acid value will be 4.7-10 . The instant green tea according to claim 1 , wherein the antioxidant is ascorbic acid or citric acid. The instant green tea according to claim 1 or 2 , wherein the instant green tea contains a drying aid, and the drying agent is dextrin, cyclodextrin, or a combination thereof.

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