JP5155093B2 - Containerized brown rice tea beverage - Google Patents

Description

  The present invention relates to a container-packed brown rice tea beverage, and in particular, it can taste the fragrant scent of green tea and brown rice while having the strength of tea, and brown rice starch even when drunk at room temperature or lower The present invention relates to a container-packed brown rice tea beverage having a reduced flavor and a good flavor.

  Brown rice tea beverages are produced by steaming, drying and roasting brown rice and polished white rice, blended with green tea leaves, and extracting this brown rice mixed green tea leaves with warm water. The flavor of green tea and brown rice The fragrant scent of the tea goes well and is consumed in large quantities as a highly preferred tea.

  In the field of tea leaves, brown rice is positioned as a blending material to give a fragrant scent to green tea, and the blend ratio does not exceed that of green tea leaves, and the ratio of brown rice to green tea leaves is usually The brown rice is 1 or less (weight ratio) with respect to the green tea leaf 1. On the other hand, brown rice tea beverages (hereinafter referred to as container-packed brown rice tea beverages) packed in containers are often drunk at room temperature or lower, unlike tea (brown rice tea beverages) brewed in a teapot. In this container-packed brown rice tea drink, brown rice is blended with green tea leaves in the same manner as the tea leaves field, that is, when brown rice is blended at a ratio of 1 or less (weight ratio) to green tea leaves 1 However, the bitter and astringent taste derived from catechins of green tea leaves becomes prominent and has a problem that it is difficult to drink. Therefore, the unpacked brown rice tea beverage is extracted more thinly than the brown rice tea beverage brewed in a teapot, or blended with green tea leaves 1 in a ratio (weight ratio) exceeding 1 for brown rice. The unpolished brown rice tea beverage has a problem that it is naturally unsatisfactory because the tea is thin, and the brown rice tea beverage with a high blending ratio of brown rice gives a sticky feeling (sticky feeling) to the aftertaste because of the starch quality derived from brown rice. The refreshing taste required for the food was spoiled. In particular, in tea beverages that are drunk in a refrigerated state at room temperature or lower, the sticky feeling becomes prominent, and therefore an improvement in taste has been demanded.

Therefore, with regard to packed brown rice tea beverages, those containing brown rice with an increased roasting degree and increased roasting incense, those with a refreshing feeling added by adding grains other than brown rice, and adding a flavor to be sticky Those with a masked feeling are commercially available. In addition, as a method for producing a savory brown rice tea, there is disclosed a production method in which extraction is performed by using a plurality of different raw materials such as green tea and brown rice in the order of longer extraction time (Patent Document 1).
JP 2003-310160 A

  As described above, various methods have been developed for improving the starchy feeling (stickiness) derived from containerized brown rice tea beverages. However, the effect is not always satisfactory, and problems other than stickiness, such as when brown rice with increased roasting degree is used, the bitterness derived from roasting becomes stronger, or grains other than brown rice are blended In such a case, the flavor of the cereals has an influence on the taste of the tea beverage itself, and when a flavor is added, the natural flavor is inevitably impaired.

  The object of the present invention is to use a container-packed brown rice tea that is excellent in flavor even if it is drunk at a temperature below room temperature without using additives other than brown rice and green tea, or by suppressing the use of additives as little as possible. To provide a beverage.

  In order to solve the above-mentioned problems, the inventors of the present invention are keenly concerned with brown rice tea beverages having a high concentration of soluble solids in brown rice tea beverages produced from brown rice and green tea, which have a darkness as if brewed in a teapot. investigated. As a result, although it is a caffeine that does not have an effect in improving the stickiness by itself, when contained in a brown rice tea drink together with a specific amount of catechin, the effect of suppressing the stickiness is clearly higher than when catechin is used alone. Has been found to have a synergistic effect. And when there are many catechins, the bitter and astringent taste derived from catechins becomes prominent and the flavor balance as a brown rice tea drink is worsened, but by using caffeine together, the compounding amount of catechins can be suppressed and below room temperature When it was drunk at a temperature of 1, it was confirmed that the brown rice tea beverage had high palatability, and the present invention was completed.

  That is, the present invention is as follows.

  (1) A brown rice tea beverage containing 150 ppm or more of catechin (A) and 40 ppm or more of caffeine (B), and the ratio of catechin (A) to caffeine (B) [(A) / (B) ] Is 4.00 or less, and a container-packed brown rice tea beverage having a soluble solid content concentration of 0.260 to 0.300 (%).

  (2) The brown rice tea beverage according to (1), wherein the soluble solid content concentration is 0.280 to 0.300 (%).

  (3) The brown rice tea beverage according to (1) or (2), which is a tea beverage composed of an extract of green tea leaves and an extract of brown rice.

  (4) The brown rice tea drink according to any one of (1) to (3) for drinking at room temperature or lower.

  According to the present invention, a brown rice tea beverage having a good flavor that balances the flavor of green tea with the roasted flavor of brown rice can be obtained without the use of additives or with a small amount of additives. Can do. The brown rice tea beverage of the present invention is a brown rice tea beverage that does not feel the bitterness or stickiness derived from roasted brown rice even if it is drunk at a temperature below room temperature, and has the refreshing feeling of darkness and aftertaste required for tea beverages. Is one of the effects.

  Moreover, according to this invention, the container-packed brown rice tea drink which contains brown rice in the ratio of 1 or less with respect to the same green tea leaf 1 as the field of tea leaves can be manufactured.

  Furthermore, the tea beverage of the present invention can be produced with a production facility that is not different from cereal teas such as brown rice tea produced in the past, and has the advantage of easy production.

(Brown rice tea drink)
When starch is contained in a tea beverage, a sticky feeling may occur in the aftertaste when drinking at room temperature or lower, for example, refrigerated. In this specification, “stickiness” means a sticky feeling that is sticky or sticky.

  The present invention is soluble by containing a specific amount of caffeine and catechin in a specific ratio with respect to a brown rice tea beverage containing 0.009% by weight or more, preferably 0.02% by weight or more of such starch. Even if it is a brown rice tea drink with high solid content, the sticky feeling of aftertaste is suppressed.

  The brown rice tea beverage in the present specification refers to a tea beverage containing an extract of brown rice and an extract of tea leaves. One of the preferred embodiments is a tea beverage obtained by using brown rice and tea leaves (preferably green tea leaves) as raw materials without containing grains other than brown rice as a raw material. Specifically, a mixture of brown rice and tea leaves (brown rice mixing) Tea beverages obtained by extracting (tea leaves) and tea beverages obtained by mixing brown rice extract and tea leaf extract. Particularly preferred is a tea beverage obtained by extracting brown rice mixed tea leaves from the viewpoint of ease of production.

  The brown rice tea beverage of the present invention is a dark tea beverage having a soluble solid content concentration of 0.260 to 0.300 (%), preferably 0.280 to 0.300 (%), and has a specific amount of catechin and caffeine. It contains at a specific ratio. The soluble solid content concentration in this specification represents a Brix value (%) measured with a refractometer. When the soluble solid content concentration is less than 0.260%, the beverage does not have a thickness (body feeling, richness) that is drowned in a teapot and lacks satisfaction as a beverage, and the soluble solid content concentration is 0.300%. If it exceeds 1, the effects of the specific amount of catechin and caffeine of the present invention are not sufficiently exhibited, and the beverage has a refreshing aftertaste.

  Here, the specific amount and the specific ratio of catechin and caffeine specifically include catechin (A) of 150 ppm or more and caffeine (B) of 40 ppm or more, and the catechin (A) cafe. It means that the ratio [(A) / (B)] to in (B) is 4.00 or less. Brown rice tea beverages with a high soluble solid content concentration (0.260 to 0.300 (%)) have a sticky feeling (sticky feeling) derived from the starchy quality of brown rice, and are particularly noticeable when drunk at room temperature or below. There is a problem of impairing the refreshing feeling, but by adding catechin and caffeine within the above range, the soluble taste is high and the taste as a tea is sufficiently tasted, but the bitterness and stickiness are not felt in the aftertaste, It becomes a brown rice tea drink with excellent flavor. Although this catechin has an effect of improving the stickiness, caffeine does not. When blended with catechins that are effective in improving the stickiness of brown rice tea beverages with a high soluble solid content in brown rice tea beverages for drinking at room temperature or lower, the bitter and astringent taste derived from catechins worsens the aftertaste, Deteriorating the flavor balance of brown rice tea beverages, but using caffeine alone, which does not have an effect on improving the sticky feeling, exhibits a significantly higher sticky feeling suppression effect than when using catechin alone. That is, catechin and caffeine exert a synergistic effect. Therefore, in the brown rice tea beverage of the present invention used in combination with caffeine, the compounding amount of catechin can be suppressed, the bitter taste derived from catechin is not felt, and the bitter taste derived from caffeine is not felt, and it is derived from brown rice The sticky feeling of can be improved.

  Here, the term “catechin” as used herein refers to eight general names of catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate. In the present invention, one or more of these catechins may be contained.

  The catechin used in the present invention includes commercially available reagents, pure products, tea leaf extract or concentrates thereof, but it is preferable to use tea leaf extract. Examples of tea leaf extracts include Camellia, such as C.I. sinensis, C.I. water, hot water or water-soluble organic from non-fermented tea (green tea), semi-fermented tea (Toryu tea), fermented tea (black tea), etc., made from tea leaves obtained from assamica and Yabukita seeds or their hybrids Examples of the solvent include those extracted by adding an extraction aid to the solvent. Examples of the concentrate of tea leaf extract include those obtained by concentrating tea leaf extract with an organic solvent, a column, a membrane, and the like. From the viewpoint of flavor, it is preferable to use green tea which is non-fermented tea as raw tea leaves. Examples of green tea include sencha, bancha, gyokuro, tencha, tea in a kettle, stem tea and the like, but any of them may be used.

  Catechin may be added as an additive, or may be contained in the brown rice tea beverage by being extracted from the tea leaves that are used as raw materials when producing the brown rice tea beverage. In particular, when the desired amount of catechin is contained in the brown rice tea beverage by being extracted from the tea leaves used when producing the brown rice tea beverage, it is preferable because no additional catechin needs to be added. In that case, there is an advantage that a brown rice tea beverage can be produced without using an additive or the like, or by suppressing the use thereof to a small amount.

  The catechins [component (A)] are contained in the packaged brown rice tea beverage of the present invention at 150 ppm or more, preferably 200 ppm or more, more preferably 300 ppm or more. When the content of the component (A) is less than 150 ppm, a sufficient sticky feeling improving effect cannot be obtained.

  Examples of caffeine used in the present invention include commercially available reagents, pure products, plant extracts containing caffeine, or concentrates thereof. Plants containing caffeine include tea leaves, cola fruits, coffee beans and the like. As caffeine, it is preferable to use an extract of tea leaves or a concentrate thereof. Examples of the tea leaf extract include those produced as described above, and green tea leaf extract is particularly preferable.

  Caffeine may be added as an additive, or may be contained in the brown rice tea beverage by being extracted from the tea leaves used as a raw material when producing the brown rice tea beverage. In particular, when a desired amount of caffeine is contained in the brown rice tea beverage by being extracted from the tea leaves used when producing the brown rice tea beverage, it is preferable because no additional caffeine needs to be added. In that case, there is an advantage that a brown rice tea beverage can be produced without using an additive or the like, or by suppressing the use thereof to a small amount.

  Caffeine [component (B)] is contained in the container-packed brown rice tea beverage of the present invention in an amount of 40 ppm or more, preferably 50 ppm or more, more preferably 60 ppm or more, and further preferably 70 ppm or more. When the content of the component (B) is less than 40 ppm, the effect of synergistically improving the catechin stickiness improving effect cannot be obtained.

  Moreover, as for the content rate (weight ratio) of catechin (A) and caffeine (B), (A) / (B) is 4.00 or less. From the viewpoint of reducing the content of catechin, which is a bitter and astringent taste component, while improving the sticky feeling, (A) / (B) is preferably 3.95 or less, more preferably 3.90 or less. The lower limit of (A) / (B) is about 1.00.

  If catechin and caffeine are contained in the above range, the method for producing a brown rice tea beverage of the present invention can be carried out by a conventionally known method. Here, the manufacturing method of the tea drink obtained by extracting the brown rice mixed tea leaf which is one of the suitable aspects is explained in full detail.

  The kind of rice used as the raw material for the brown rice is not limited, and any rice such as glutinous rice, glutinous rice, and red rice can be used. Brown rice is produced by a conventional method, specifically, steaming, drying, and roasting rice as a raw material in the state of brown rice, preferably in a polished state. This brown rice is mixed with tea leaves, preferably green tea leaves, to obtain brown rice mixed green tea leaves. As the green tea leaf, tea leaves such as the above-mentioned sencha, bancha, gyokuro, tencha, kettle tea and stem tea can be used, but at least stem tea is preferably blended. Compared with the case where other tea leaves are used, the extract obtained by extracting from stem tea has a low ratio of catechin to caffeine, and catechin (A) is a feature of the present invention with respect to caffeine (B). It is easy to realize the ratio [(A) / (B)] of 4.00 or less. In addition, the extract of stem tea contains a lot of amino acids, and these amino acids add or synergistically improve the flavor of the brown rice tea beverage, that is, give the tea a rich feeling and derive from brown rice Improves the stickiness. The mixing ratio of brown rice and green tea leaves is not particularly limited as long as the extract of brown rice mixed green tea leaves contains catechin and caffeine within the above range, but brown rice is usually 0. 1 to 4 (weight ratio), preferably about 0.25 to 2.0. From the viewpoint that the brown rice tea beverage of the present invention can taste the flavor of green tea and the flavor of brown rice in a well-balanced manner, as in the field of tea leaves, the ratio of brown rice to green tea leaf 1 is 1. It is preferable that it is the following, specifically, it is preferable to mix so that brown rice may become 0.4-1.0 with respect to the green tea leaf 1, Preferably it will be 0.6-1.0. When stem tea is blended in part of the green tea leaves, the proportion is 20% or more (weight ratio), preferably 25% or more, more preferably 30% or more, based on the total amount of green tea leaves.

  This brown rice mixed tea leaf (green tea leaf) is extracted with an extraction solvent, optionally with an extraction aid added thereto, to obtain a brown rice tea beverage. The extraction solvent is not particularly limited as long as it can be used as a food. Distilled water, demineralized water, tap water, alkaline ionized water, deep sea water, ion exchanged water, deoxygenated water, hydrous alcohol (10 to 90 v) / V% alcohol), water containing inorganic salts, and the like can be used, but it is particularly preferable to use pure water or ion-exchanged water. This is because, when ions are dissolved in a large amount in water, the extraction efficiency may decrease, react with the components in the extract to produce an insoluble matter, or a color change may occur.

  The amount of extraction solvent used varies depending on the type of brown rice and green tea leaves, the type of extraction solvent, the extraction temperature, the desired palatability, etc., but is usually about 5 to 500 parts by weight based on the weight of the brown rice mixed tea leaves. is there. The temperature of the extract is preferably high in order to draw out the fragrant roasted scent of brown rice, specifically 60 to 100 ° C., preferably about 80 to 100 ° C. The extraction time is 3 to 60 minutes, and preferably 5 to 30 minutes for the purpose of sufficiently eluting the flavor components of brown rice and suppressing the dissolution of excess starch and the like. The extraction method is not limited, and for example, an immersion (kneader extraction) method, a watering (column extraction) method, or the like can be used. In particular, column extraction is preferable because it can extract a fragrant roasting fragrance derived from brown rice.

  Note that an extraction aid such as an antioxidant or a pH adjuster may be added during or after extraction.

  After extraction in this way, an extract of brown rice mixed tea leaves is obtained using known solid-liquid separation means such as filtration or centrifugation. If the catechin and caffeine of the brown rice tea beverage are within the above-mentioned range, the average particle size of the extracted powder of the brown rice mixed tea leaves is 1 μm or less of finely crushed tea leaves such as matcha tea, preferably matcha tea, from the viewpoint of flavor. The finely pulverized ultrafine pulverized tea leaves may be mixed.

  The brown rice tea beverage of the present invention is not limited to those produced as a tea beverage obtained by extracting the above-described brown rice mixed tea leaves, and includes, for example, a tea beverage obtained by mixing a brown rice extract and a tea leaf extract. It is. In this case, it is preferable to use the above-mentioned stem tea extract as the tea leaf extract so that the ratio of catechin to caffeine, which is a feature of the present invention, or tea leaf from which catechin has been selectively removed from the tea leaf extract It is preferable to use an extract. By using such a tea leaf extract having a low ratio of catechin to caffeine, the ratio [(A) / (B)] of catechin (A) of the present invention to caffeine (B) is 4.00 or less. It becomes easy to realize.

(Packed brown rice tea drink)
The container-packed brown rice tea beverage of the present invention is prepared by using the above-described brown rice mixed tea leaf extract or a mixed solution of brown rice extract and green tea leaf extract as a preparation solution, and filling the container, including a step of sterilization treatment. Manufactured. The container used is not particularly limited, and examples thereof include paper packs, bottles, cans, and plastic bottles. Moreover, what is necessary is just to select the method of sterilization suitably, such as UHT sterilization and retort sterilization, according to the kind of container, storage conditions, etc. Specifically, if the container can be heated and sterilized after filling into a container such as a can or bottle, retort sterilization is adopted under the sterilization conditions stipulated in the Food Sanitation Law. For those that cannot, pre-sterilize the same conditions as above, for example, sterilize at high temperature and short time in a plate heat exchanger, cool to a certain temperature, and fill the container by hot pack filling or aseptic filling. Such a method is adopted.

  Even if the container-packed brown rice tea beverage of the present invention is drunk at room temperature or lower, specifically, 20 ° C. or lower, preferably 15 ° C. or lower, more preferably about 10 ° C. or lower, the sticky feeling There is an advantage that it hardly feels.

  The brown rice tea beverage of the present invention has a pH of about 5-7, preferably about pH 5.5-7 or about pH 6-7.

  EXAMPLES Hereinafter, although an Example is shown and the detail of this invention is demonstrated concretely, this invention is not limited to this.

  The catechin, caffeine, starch and soluble solid content contained in the brown rice tea beverage of the present invention are measured by the following method.

The catechin and caffeine sample tea beverages were filtered through a filter (0.45 μm) and subjected to HPLC analysis. The analysis conditions of HPLC are as follows.

(HPLC analysis conditions)
Analyzer: Tosoh Corporation, TOSOH HPLC system LC8020 model II
[Multi-station: LC-8020, pump: CCMC-II, autosampler: AS-8021, detector: UV-8020, column oven: CO-8020, online degasser: SD-8023]
Analysis conditions: [Column: TSKgel ODS-80Ts QA, eluent A: 10% acetonitrile / water 0.05% TFA, eluent B: 80% acetonitrile / water 0.05% TFA, flow rate: 1.0 ml / min, Temperature 40 ° C., detection: UV 275 nm]
A tea beverage serving as a soluble solid content concentration sample was filtered with a filter (0.45 μm), and measured with a refractometer (ATAGO Differential Refractomater DD-7).

It was measured by a starch enzyme method. Specifically, a low-molecular sugar was extracted and washed by mixing a tea beverage as a sample with 50% ethanol, and the insoluble one was enzymatically decomposed with glucoamylase. The glucose in the obtained liquid was quantified by the mutarotase / glucose oxidase method, and the starch mass was calculated from the amount of glucose by the following formula.

Starch (g / 100g) = glucose (g / 100g) x 0.9
Example 1. 100 g of green tea and 25 g of brown rice containing 25 g of stem tea were used as raw materials for producing brown rice tea beverages . Green tea leaves and brown rice (brown rice mixed green tea leaves) were charged into a cylindrical column extractor equipped with a 50 mesh wire mesh, and the upper surface of the raw material was flattened so that the height was uniform. Next, 800 mL of ion-exchanged water heated to 91 ° C. was supplied from the shower nozzle at the top of the column. Ten seconds after the end of the supply, ion-exchanged water heated to 91 ° C. was supplied from the shower nozzle at the top of the column at a rate of 350 mL / min, and at the same time, the extract was withdrawn from the bottom of the column at the same rate. When the upper shower supply amount reached 4.2 L, the supply was terminated, and the liquid was completely extracted from the lower part of the column to obtain an extract. After separation and filtration, sodium bicarbonate and L-ascorbic acid were added to make a total volume of 1000 mL, and after UHT sterilization, it was filled into a 500 mL PET bottle under aseptic conditions.

  Caffeine and catechin content and soluble solid content concentration of the obtained brown rice tea beverage were measured, and sensory evaluation was performed. The sensory evaluation is 6 levels (5 points; feels extremely strong, 4 points; feels significantly, 3 points; feels, 2 points) by 6 professional panelists about bitterness / taste, refreshing feeling, stickiness, and tea intensity. 1 point; slightly felt, 0 point; not felt at all), and the average score was calculated. In addition, overall preference was also evaluated in five levels: 5 (like), 4 (somewhat like), 3 (neither), 2 (somewhat disliked), and 1 (hate).

Example 2 Brown rice tea drink (2)
A brown rice tea beverage was produced in the same manner as in Example 1 except that 80 g of green tea containing 12.5 g of stem tea and 120 g of brown rice were used as raw materials. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Example 3 FIG. Brown rice tea drink (3)
A brown rice tea beverage was produced in the same manner as in Example 1 except that the raw materials were 100 g of green tea including stem tea and roasted tea, and 100 g of brown rice. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Example 4 Brown rice tea drink (4)
A brown rice tea beverage was produced in the same manner as in Example 1 except that the raw materials were 80 g of green tea including stem tea and roasted tea, and 120 g of brown rice. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Comparative Example 1 Brown rice tea drink (5)
A brown rice tea beverage was produced in the same manner as in Example 1 except that the raw materials were 100 g of green tea leaves not containing stem tea and 100 g of brown rice. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Comparative Example 2 Brown rice tea drink (6)
A brown rice tea beverage was produced in the same manner as in Example 1 except that 120 g of green tea containing 37.5 g of stem tea and 120 g of brown rice were used as raw materials. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Comparative Example 3 Brown rice tea drink (7)
A brown rice tea beverage was produced in the same manner as in Example 1 except that the raw materials were 120 g of green tea including stem tea and roasted tea, and 120 g of brown rice. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Comparative Example 4 Brown rice tea drink (8)
A brown rice tea beverage was produced in the same manner as in Example 1 except that the raw materials were 80 g of green tea containing 20 g of stem tea and 80 g of brown rice. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Comparative Example 5 Brown rice tea drink (9)
A brown rice extract was produced in the same manner as in Example 1 except that the raw material was 400 g. Caffeine was added thereto so that the caffeine content with respect to the whole beverage was 100 ppm based on the weight. About the obtained tea drink, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Comparative Example 6 Brown rice tea drink (10)
About the commercially available container-packed brown rice tea drink (a) and (b) which use brown rice and green tea as a raw material, component analysis was performed similarly to Example 1, and sensory evaluation was implemented.

Comparative Example 7 Commercial brown rice extract-containing beverage containing brown rice in brown rice-containing tea beverage ingredients (c) (raw materials: hatomugi, brown rice, green tea, barley, puer tea, dodomi, habucha, chicory, germinated brown rice, quinoa, tomorrow, For barley young leaves), component analysis was performed in the same manner as in Example 1 to perform sensory evaluation.

For Examples 1-4, the starch content was 0.020, 0.022, 0.020, and 0.021, respectively.

  Table 1 shows the results of soluble solid content, catechin and caffeine content, and sensory evaluation. The brown rice tea beverage having a soluble solid content concentration of 0.260 to 0.300 (%) had a darkness of tea like tea brewed in a teapot. When the ratio of the catechin content to the caffeine content [(A) / (B)] exceeds 4.00 even at the same soluble solid content concentration, the bitterness and astringency derived from catechin becomes prominent, and the starchy stickiness becomes easier to feel. (See Examples 1 and 3 and Comparative Example 1). Further, it was suggested that caffeine alone cannot suppress starchy stickiness, but catechin can be used to synergistically suppress stickiness (see Example 4 and Comparative Example 5). .

Even if the ratio of catechin content to caffeine content [(A) / (B)] is constant, if the soluble solid content concentration is high, the bitterness / astringency is strong, and if the soluble solid content is low, the tea is dark Was not felt, and starchy stickiness was also felt (see Examples 3 and 4 and Comparative Example 3).
From the above, the brown rice tea beverage having a soluble solid content concentration of 0.260 to 0.300 (%), preferably 0.280 to 0.300 (%) has a sufficient concentration as tea, and catechin and caffeine. , And the ratio of the catechin content to the caffeine content [(A) / (B)] is 4.00 or less, the brown rice tea beverage has no bitterness and astringency, and the starchy stickiness is suppressed, It was suggested that the overall taste is improved. The catechin and caffeine contents are required to be about 150 ppm or more and 40 ppm or more, respectively.

Claims (7)

A brown rice tea beverage containing 300 ppm or more of catechin (A) and 40 ppm or more of caffeine (B), wherein the ratio of catechin (A) to caffeine (B) [(A) / (B)] A container-packed brown rice tea beverage having a solid content concentration of 4.00 or less and a soluble solid content concentration of 0.260 to 0.290 (%). The brown rice tea drink according to claim 1, wherein the ratio [(A) / (B)] of catechin (A) to caffeine (B) is 3.40 to 4.00. The brown rice tea beverage according to claim 1, wherein the soluble solid content concentration is 0.280 to 0.290 (%). And extract of green tea leaves, tea beverage der consisting of brown rice extract, the tea leaves contain stems tea, brown rice tea beverage according to any one of claims 1 to 3. The brown rice tea drink according to claim 4, wherein the proportion of stem tea is 20% or more (weight ratio) with respect to the total amount of green tea leaves. The brown rice tea drink according to any one of claims 1 to 5 , for drinking at room temperature or lower. A method for producing a containerized brown rice tea beverage comprising the following steps:
(1) A process of obtaining brown rice mixed tea leaves by mixing brown rice and green tea leaves,
(2) A step of obtaining an extract by extraction with 5 to 500 parts by weight of an extraction solvent at 60 to 100 ° C. for 3 to 60 minutes based on the weight of the brown rice mixed tea leaves,
(3) filling the container with the extract, and
(4) sterilization process,
Here, the ratio of the brown rice mixed tea leaves is 0.4 to 1 (weight ratio) with respect to green tea leaves 1 and 20% or more (weight) with respect to the total amount of green tea leaves. Ratio) of stem tea.