JP4768534B2 - Containerized green tea beverage - Google Patents

Description

  The present invention relates to a packaged green tea beverage containing a high concentration of non-polymer catechins and suppressing bitterness and astringency.

  As the action of catechins, an action to suppress cholesterol elevation and an action to inhibit α-amylase activity have been reported. In order to express such a physiological effect, in order to ingest a large amount of catechins more easily, a technique for blending catechins with a high concentration in a beverage has been desired.

Beverages containing a high concentration of catechins are strongly bitter and astringent when ingested and are difficult to drink regularly. As a method of reducing the bitterness and astringency of these tea-based beverages, a method of blending cyclodextrin (for example, Patent Documents 1 to 3), a method of blending “packed tea” containing theanine (for example, Patent Document 4), A method for blending glutamic acid (for example, Patent Document 5) has been reported.
That is, Patent Document 1 describes a tea extract-containing composition and food containing 2.5 parts by mass or more of cyclodextrin with respect to 1 part by mass of tea extract, and Patent Document 2 discloses 1 mass of catechins. %, Caffeine 0.1 mass% or less and cyclodextrin 0.1-20 mass%, in the production of food and drink, a method of adsorbing and removing caffeine by acting steam activated charcoal on tea extract Patent Document 3 discloses a packaged beverage containing specific amounts of catechin and cyclodextrin.
In addition, Patent Document 4 sets the content of theanine to a predetermined level or more by blending 50% or more of “baked tea” having a lower degree of fermentation than ordinary oolong tea to suppress the bitterness and astringency of tea. Regarding the method, Patent Document 5 discloses a tea-based beverage containing specific amounts of catechin and glutamic acid.
JP-A-3-16846 Japanese Patent Laid-Open No. 10-4919 JP 2002-238518 A JP 2000-197449 A JP 2006-42728 A

However, a study was conducted to reduce bitterness and astringency after heat sterilization by adding cyclodextrin to a packaged beverage containing a high concentration of non-polymer catechins, and a large amount of cyclodextrin was required. . Further, it has been found that when a large amount of cyclodextrin is blended, the original flavor of the beverage is impaired by the flavor of the cyclodextrin itself, and the amount used is naturally limited.
In addition, when we studied to reduce the bitterness and astringency after heat sterilization by adding theanine or glutamic acid to a packaged beverage containing a high concentration of non-polymer catechins, a large amount of theanine or glutamic acid was required. there were. It has been found that when a large amount of theanine or glutamic acid is added, the original flavor of green tea is impaired by the flavor of theanine or glutamic acid itself, and the amount used is naturally limited.
Accordingly, an object of the present invention is to provide a means for reducing the bitterness and astringency of a packaged beverage containing a high concentration of non-polymer catechins without impairing the original flavor of the beverage.

  Therefore, the present inventors have conducted various studies to reduce the bitterness and astringency after heat sterilization of a packaged beverage containing a high concentration of non-polymer catechins without reducing the flavor, and as a result, theanine, glutamic acid or its Salt and cyclodextrin are not able to obtain sufficient effects by themselves, but by containing these components in specific amounts, synergistic effects can be obtained to reduce bitterness and astringency, resulting in the original flavor of the beverage. It was found that a container-packed beverage retaining the above can be obtained.

That is, the present invention includes the following components (A) to (C):
(A) Non-polymer catechins 0.1 to 0.5% by mass,
(B) Theanine 0.003-0.03% by mass,
(C) glutamic acid or a salt thereof 0.0008 to 0.005 mass%,
Containing
A container-packed green tea beverage in which (C) / (B) is 0.27 or less and ((B) + (C) × 30) / (A) is 0.3 or more is provided.

  ADVANTAGE OF THE INVENTION According to this invention, it is a container-packed drink which contains non-polymer catechins by high concentration, Comprising: A bitter taste and astringency are suppressed and a drink with favorable flavor can be provided.

  Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate and epi-catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate It is. The density | concentration of non-polymer catechin here is defined based on said total amount of 8 types.

  In the packaged beverage of the present invention, (A) non-polymer catechins dissolved in water are preferably 0.1 to 0.5% by mass, preferably 0.1 to 0.4% by mass, Preferably it contains 0.11-0.4 mass%, Preferably it is 0.11-0.3 mass%, More preferably, it contains 0.11-0.2 mass%. When the content of non-polymer catechins is less than 0.1% by mass, it is not a sufficient intake amount absorbed into the body, and when it exceeds 0.5% by mass, the bitterness of the beverage increases.

  (A) Non-polymer catechins in the packaged beverage of the present invention are epigallocatechin gallate, gallocatechin gallate, epicatechin gallate, catechin gallate (D) non-polymer catechin gallate bodies, and epigallocatechin , Gallocatechin, epicatechin, and catechins are classified into non-gallate compounds. The ratio ((D) / (A): mass ratio) of (D) non-polymer catechin gallates in (A) non-polymer catechins in the packaged beverage of the present invention is 0.3 to 0.6, Furthermore, it is preferable from a viewpoint of bitterness suppression of non-polymer catechins that it is 0.4-0.6.

  The container-packed beverage having the high concentration non-polymer catechins in the present invention is prepared by, for example, blending a catechin preparation which is a concentrate of green tea extract or a purified product of green tea extract to adjust the concentration of non-polymer catechins Can be obtained. The concentrate of green tea extract as used herein refers to the concentration of non-polymer catechins by removing a portion of water from a solution extracted from fresh tea leaves or dried green tea leaves with hot water or a water-soluble organic solvent and purifying in some cases. Examples of the form include various forms such as solid, aqueous solution, and slurry.

  Concentrated aqueous solution of green tea extract containing non-polymer catechins is a solution of commercially available Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafuran”, Taiyo Kagaku Co., Ltd. “Sunphenon”, etc. Can be mentioned. Moreover, you may use what refine | purified these. As a purification method, for example, there is a method in which a precipitate formed by suspending a concentrate of a green tea extract in water or a mixture of water and an organic solvent such as ethanol is removed, and then the solvent is distilled off. Alternatively, a product obtained by further concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract may be used. If the content of non-polymer catechins in the aqueous concentrate solution of green tea extract to be used is less than 0.8% by mass, the content of non-polymer catechins in the final packaged beverage after heat sterilization is not sufficient, If the concentration exceeds 50% by mass, the viscosity becomes high and dissolution takes a long time. The preferred non-polymer catechin concentration in the aqueous concentrate solution of green tea extract is 0.9 to 30% by mass, more preferably 1 to 20% by mass.

  The green tea used as the raw material for the green tea extract used in the present invention is a genus Camellia, such as C.I. sinensis, C.I. Examples include dried tea leaves produced from tea leaves obtained from assamica and Yabuki species, or hybrids thereof. The tea leaves produced include green teas such as sencha, bancha, gyokuro, tencha, and kettle roasted tea.

  Of these green teas, Sencha and Ichibancha are generally used from the viewpoint of production, price, and flavor. Ichibancha has a high caffeine content, amino acid content, and umami intensity ratio, and a low amino acid composition ratio. Nibancha has a lower caffeine content, amino acid content, and umami intensity ratio, and a higher amino acid composition ratio, compared to Ichibancha. The green tea extract concentrate has less caffeine content and amino acid content than Nibancha.

  When manufacturing using only the most tea, if the amount of the extract is increased, the amount of caffeine is large, which is not preferable in terms of physiological activity. Moreover, the bitterness derived from caffeine becomes strong. If only Nibancha is used, the amount of amino acids is small and umami cannot be obtained sufficiently. In addition, a green tea extract alone is not suitable because it has little green tea feeling.

  Thus, the container-packed green tea beverage of the present invention cannot be obtained only by blending the concentrates of Ichibancha, Nibancha, and green tea extract individually. However, by combining these, a packaged green tea beverage in which bitterness and astringency are suppressed can be obtained. Moreover, the container-packed green tea drink of this invention can be obtained even if it mix | blends the extract extracted from Ichibancha, Nibancha, theanine, glutamic acid, or its salt as it is.

  About the method of obtaining the green tea extract used by this invention, it carries out by conventional methods, such as stirring extraction, such as kneader extraction, or drip extraction. Moreover, you may add organic acids or organic acid salts, such as sodium ascorbate, to water at the time of extraction beforehand. The green tea composition liquid is produced under normal extraction conditions using water. The temperature of water when extracting from green tea leaves is preferably 50 to 100 (boiling water) ° C., more preferably 60 to 100 (boiling water) ° C. from the viewpoint of flavor. The amount of water at the time of extraction from green tea leaves is preferably 5 to 60 times by weight, more preferably 5 to 40 times by weight with respect to green tea leaves. The extraction time from green tea leaves is preferably 1 to 60 minutes, more preferably 1 to 40 minutes, and still more preferably 1 to 30 minutes.

  In the present invention, the amino acid composition ratio is represented by (C) glutamic acid or a salt thereof / (B) theanine (mass ratio).

  The umami intensity ratio is the intensity of umami relative to the amount of catechin. Since glutamic acid or a salt thereof has umami strength 30 times that of theanine (Non-patent Document 1), it is represented by ((B) + (C) × 30) / (A) catechin amount (mass ratio).

  In order to obtain a bitterness and astringency reduction effect in the present invention, the amino acid composition ratio needs to be 0.27 or less. If it is higher than 0.27, sufficient bitterness and astringency reduction effect due to the synergistic effect of umami cannot be obtained.

  Furthermore, the umami intensity ratio needs to be 0.3 or more. If it is lower than 0.3, the umami strength is insufficient, and sufficient bitterness and astringency reduction effects and the original flavor of tea cannot be obtained.

  The concentration of (E) caffeine contained in the container-packed beverage of the present invention is preferably 0.005 to 0.04% by mass, more preferably 0.01 to 0.035% by mass, and still more preferably 0.01 to It is 0.03 mass%, More preferably, it is 0.01-0.024 mass%. If the amount is less than 0.005% by mass, the palatability as a green tea beverage is lowered. If the amount is more than 0.04% by mass, the influence of the taste of caffeine itself is undesirably increased.

  The (B) theanine concentration contained in the packaged beverage of the present invention is preferably 0.003 to 0.03% by mass, more preferably 0.005 to 0.025% by mass. If the amount is less than 0.003% by mass, the green tea feeling is not felt, and the palatability is lowered. When theanine is insufficient in the extract or catechin preparation of the present invention, a commercially available product can be blended to improve the umami strength ratio. For example, commercially available suntheanine (manufactured by Taiyo Kagaku) can be used as theanine.

  The concentration of (C) glutamic acid or a salt thereof in the packaged beverage of the present invention is preferably 0.0008 to 0.005 mass%, more preferably 0.001 to 0.004 mass%. If the amount is less than 0.0008% by mass, the green tea feeling is not felt and the palatability is lowered. If the amount is more than 0.005% by mass, the salty taste is felt and the palatability is lowered.

  The glutamic acid or salt thereof contained in the packaged beverage of the present invention may be one or a mixture of glutamic acid, glutamic acid Na, glutamic acid K, glutamic acid Ca, glutamic acid Mg, and the like. Of these, glutamic acid or Na glutamate is preferable in terms of solubility. Glutamic acid or a salt thereof can be added to the extract or catechin preparation of the present invention to improve the umami intensity ratio. For example, commercially available Ajinomoto RC can be used as sodium glutamate.

  The green tea beverage in the present invention is preferably mixed with a bitterness inhibitor because it becomes easy to drink. The bitterness inhibitor is preferably a water-soluble polymer or cyclodextrin. Examples of the water-soluble polymer include pectin and dextrin. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. Further, other cyclodextrins such as cluster dextrin may be used in combination. As β-cyclodextrin, for example, Celdex B-50K, Celdex SL-20 (manufactured by Nippon Shokuhin Kako Co., Ltd.), Dexipal β-100 (manufactured by Shisui Minato Sugar Co., Ltd.) and the like can be used. Examples of γ-cyclodextrin include CAVAMAX W8 Food (Cyclochem Co., Ltd .: manufactured by WACKER)).

  The cyclodextrin in the present invention is added so that the concentration in the packaged beverage is 0.01 to 0.3% by mass, and particularly 0.01 to 0.25% by mass. It is preferable in terms of a taste reducing effect, a flavor reduction suppression, and a hue improving effect after high temperature storage.

  In the container-packed beverage of the present invention, an antioxidant, a fragrance, various esters, a pigment, a preservative, a seasoning, an acidulant, a fruit juice extract, a vegetable extract, a nectar extract, etc. , Additives such as pH adjusters and quality stabilizers may be used alone or in combination.

  The pH of the green tea beverage in the present invention is preferably pH 4-7 at 25 ° C., preferably pH 4.5-7, more preferably pH 5-7, due to the chemical stability of non-polymer catechins. . As for the adjustment of pH, it is preferable to blend ascorbic acid including the effect of giving an antioxidant effect. Moreover, when using sodium hydrogencarbonate, it is preferable to mix | blend with 3 to 30% aqueous solution. When pH adjustment is unnecessary, it is preferable to add a metal salt of ascorbic acid, but specifically sodium ascorbate is preferable.

  The container used for the container-packed beverage of the present invention is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, and a bottle as in the case of general beverages. Etc. can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  Moreover, the container-packed drink of this invention is manufactured on the sterilization conditions prescribed | regulated to the food hygiene law, for example, when it can heat-sterilize after filling a container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilizing under heat, the pH can be returned to neutral under aseptic conditions, or after sterilizing under heat under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

Measurement of non-polymer catechins and caffeine Octadecyl group was introduced using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, which was filtered through a membrane filter (0.8 μm) and then diluted with distilled water. Packed column for liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute) was mounted, and the measurement was performed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. (Normally, the concentrations of catechins and caffeine are expressed as mass / volume% (% [w / v]), but the contents in the examples are expressed by mass by multiplying the liquid amount).

Measurement of glutamic acid and theanine A sample filtered through a membrane filter (0.45 μm) and then diluted with distilled water was measured by a post-column fluorescence derivatization method using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. did. A Li-type cation exchange column Shim-pack Amino-Li (100 mm L. × 6.0 mm ID: manufactured by Shimadzu Corporation) was mounted, and measurement was performed by a gradient method at a column temperature of 39 ° C. Mobile phase A solution is 0.15N lithium citrate (containing methyl cellosolve) (pH 2.6), B solution is a mixed solution of 0.3N lithium citrate and 0.2M boric acid (pH 10), and C solution is 0.2M. Lithium hydroxide was used. As a reaction solution, boric acid-carbonate buffer (0.384 M sodium carbonate, 0.216 M boric acid, 0.108 M potassium sulfate mixed solution) in 1000 mL, o-phthalaldehyde 0.8 g, ethanol 0.4 g, N- A solution containing 1 g of acetylcysteine and 0.4 g of polyoxyethylene lauryl ether was used. The sample injection amount was 20 μL, and the fluorescence detector was RF-535, EX348 nm, and Em450m (normal amino acids and amino acid concentrations are expressed in mass / volume% (% [w / v]). The content in the examples is expressed by mass multiplied by the liquid amount).

Evaluation of Flavor A drinking test was conducted by 6 panelists, and was evaluated in 4 stages.

Example 1
Shizuoka green tea leaves (1) 135g was added to 4kg of ion-exchanged water heated to 65 ° C and extracted for 5 minutes. Then, the tea leaves were removed from the extract and cooled to 25 ° C or lower with a heat exchanger. Extract liquid (1) (amino acid composition ratio (= glutamic acid / theanine mass ratio): 0.39) was obtained. In addition, 135 g of green tea leaf (2) of the most tea from Shizuoka was treated in the same manner as green tea leaf (1) to obtain an extract. Next, precipitates and suspended matters in the extract were removed by flannel filtration, and filtered through a disk-type depth filter (Zeta Plus 10C) to obtain a green tea extract (2) (amino acid composition ratio: 0.19). On the other hand, 100 g of commercially available green tea extract concentrate (Mitsui Norin Co., Ltd. “Polyphenone HG”) was dispersed in 490.9 g of 95% by mass ethanol, 20 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) and acidic clay Mizuka Ace # After adding 50 g of 600 (manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. And after dripping 409.1g of 95% ethanol aqueous solution over 10 minutes, the stirring process for about 30 minutes was continued at room temperature. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and further filtered with a filter paper having a pore size of 0.2 μm. Finally, 350 mL of water was added and concentrated under reduced pressure to obtain a purified product (1) (15.5% by mass of non-polymer catechins, amino acid composition ratio 0.02, umami strength ratio 0.04). Green tea extract (1) 205.4 g, Green tea extract (2) 68.7 g, Purified product (1) 4.5 g, Mixture of β-cyclodextrin and γ-cyclodextrin (Seldex SL-20, Nippon Shokuhin Kako) 8.8 g) and 0.4 g of sodium ascorbate were added for dilution, and the pH was adjusted to 6.2 using a 5% aqueous sodium hydrogen carbonate solution to make the total amount 1.000 g. At this time, the amino acid composition ratio was 0.22, and the umami intensity ratio (= (theanine + glutamic acid × 30) / catechin mass ratio) was 0.39. This was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.

Example 2
400 g of green tea leaves (3) of Ichibancha from Kagoshima were added to 12 kg of ion-exchanged water heated to 65 ° C. and extracted for 5 minutes, and then the tea leaves were removed from the extract and cooled to 25 ° C. or lower with a heat exchanger. Next, precipitates and suspended matters in the extract are removed by flannel filtration, filtered through a disk-type depth filter (Zeta Plus 10C) and filter paper having a pore size of 0.2 μm, and concentrated under reduced pressure to obtain a green tea extract (3) (amino acid composition ratio). : 0.18) was obtained.
Using this green tea extract (3) 0.34 g, the green tea extract (1) 20.54 g of Example 1, and 4.5 g of purified product (1), the same formulation as in Example 1 was performed. At this time, the amino acid composition ratio was 0.22, and the umami intensity ratio was 0.38. This was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.

Example 3
In 255.4 g of the green tea extract (1) of Example 1, 10 g of green tea aroma extract 3, which is an enzyme-treated extract of a low temperature continuous extract of green tea, was dissolved. To this, 4.5 g of the purified product (1) of Example 1 was used and the same formulation as in Example 1 was performed. At this time, the amino acid composition ratio was 0.26 and the umami intensity ratio was 0.39. This was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.

Example 4
In 255.4 g of the green tea extract (1) of Example 1, 7.6 g of 1% theanine aqueous solution and 0.3 g of 1% sodium glutamate were dissolved. To this, 4.5 g of the purified product (1) of Example 1 was used and the same formulation as in Example 1 was performed. At this time, the amino acid composition ratio was 0.12, and the umami intensity ratio was 0.44. This was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.

Example 5
The same formulation as in Example 1 was performed, except that the green tea extract (1) and purified product (1) of Example 1 were not added to 557.3 g of the green tea extract (2) of Example 1. At this time, the amino acid composition ratio was 0.19 and the umami intensity ratio was 1.27. This was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.

Example 6
100 g of a commercially available concentrate of green tea extract (Mitsui Norin Co., Ltd. “Polyphenone HG”) is dispersed in 490.9 g of 95.0% by mass ethanol, 20 g of activated carbon Kuraray Coal GLC (manufactured by Kuraray Chemical Co., Ltd.) and acidic clay Mizuka Ace # After adding 50 g of 600 (manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. Then, 409.1 g of 40% ethanol aqueous solution was dropped over 10 minutes, and then the stirring treatment was continued for about 30 minutes at room temperature. Thereafter, the activated carbon and the precipitate were filtered with No. 2 filter paper, and further filtered with a filter paper having a pore size of 0.2 μm. Finally, 350 mL of water was added and concentrated under reduced pressure to obtain a purified product (2) (non-polymer catechins 14 mass%, amino acid composition ratio 0.16, umami strength ratio 0.36).
The same formulation as in Example 1 was used except that 8.7 g of this purified product (2) and 255.4 g of green tea extract (1) were not added, and purified product (1) and green tea extract (2) were not added. went. At this time, the amino acid composition ratio was 0.23 and the umami intensity ratio was 0.45. This was UHT sterilized and filled into a PET bottle. Table 1 shows the composition and flavor evaluation results of this beverage.

Comparative Example 1
A green tea leaf (4) of the second tea from Miyazaki (4) (amino acid composition ratio (= glutamic acid / theanine mass ratio): 0.52) was treated in the same manner as the green tea leaf (1) of Example 1 to obtain an extract. . A green tea beverage similar to Example 1 was produced except that 205.4 g of the green tea extract (4) was added and the green tea leaf (1) and the green tea leaf (2) were not added. At this time, the amino acid composition ratio was 0.32, and the umami intensity ratio was 0.32. Table 2 shows the composition and flavor evaluation results of this beverage.

Comparative Example 2
The same formulation as in Example 4 was performed, except that 7.6 g of the 1% aqueous theanine solution of Example 4 was not added to 255.4 g of the green tea extract (1) of Example 4. At this time, the amino acid composition ratio was 0.34 and the umami intensity ratio was 0.38. This was UHT sterilized and filled into a PET bottle. Table 2 shows the composition and flavor evaluation results of this beverage.

Comparative Example 3
7 g of the purified product (1) of Example 1 was used for 12.4 g of the green tea extract (2) of Example 5, and the same blending as in Example 5 was performed. At this time, the amino acid composition ratio was 0.14 and the umami intensity ratio was 0.28. This was UHT sterilized and filled into a PET bottle. Table 2 shows the composition and flavor evaluation results of this beverage.

  As is apparent from Tables 1 and 2, (A) contains a high concentration of non-polymer catechins, and (B) 0.003 to 0.03% by mass of theanine, (C) glutamic acid 0.0008 to 0.00. 005% by mass, (C) / (B) is 0.27 mass ratio or less, and ((B) + (C) × 30) / (A) is 0.3 mass ratio or more. Is synergistically suppressed in bitterness and astringency.

Claims (6)

The following components (A) to (C):
(A) Non-polymer catechins 0.1 to 0.5% by mass,
(B) Theanine 0.003-0.03% by mass,
(C) glutamic acid or a salt thereof 0.0008 to 0.004 % by mass,
Containing
A packaged green tea beverage having (C) / (B) of 0.27 or less and ((B) + (C) × 30) / (A) of 0.3 to 0.45 .   The packaged green tea beverage according to claim 1, which is a blend of a purified product of green tea extract.   (A) The ratio (D) / (A) of (D) non-polymer catechin gallates in non-polymer catechins is 0.3 to 0.6. .   (E) The container-packed green tea drink according to any one of claims 1 to 3 containing 0.005 to 0.04 mass% of caffeine.   (C) Glutamic acid or its salt is 1 type (s) or 2 or more types chosen from glutamic acid, glutamic acid Na, glutamic acid K, glutamic acid Ca, and glutamic acid Mg, The container-packed green tea drink as described in any one of Claims 1-4.   (F) The container-packed green tea drink according to any one of claims 1 to 5, which contains 0.01 to 0.3% by mass of cyclodextrin.