JP5452748B1 - Containerized green tea beverage and method for producing the same - Google Patents
Containerized green tea beverage and method for producing the same Download PDFInfo
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- JP5452748B1 JP5452748B1 JP2013094350A JP2013094350A JP5452748B1 JP 5452748 B1 JP5452748 B1 JP 5452748B1 JP 2013094350 A JP2013094350 A JP 2013094350A JP 2013094350 A JP2013094350 A JP 2013094350A JP 5452748 B1 JP5452748 B1 JP 5452748B1
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- green tea
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 271
- 235000009569 green tea Nutrition 0.000 title claims abstract description 137
- 235000013361 beverage Nutrition 0.000 title claims abstract description 123
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims abstract description 129
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 106
- 239000007787 solid Substances 0.000 claims abstract description 71
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 53
- 229960001948 caffeine Drugs 0.000 claims abstract description 53
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 53
- 235000000346 sugar Nutrition 0.000 claims abstract description 48
- 235000006408 oxalic acid Nutrition 0.000 claims abstract description 43
- 229930091371 Fructose Natural products 0.000 claims abstract description 36
- 239000005715 Fructose Substances 0.000 claims abstract description 36
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 36
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims abstract description 36
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 42
- 235000005487 catechin Nutrition 0.000 claims description 42
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 28
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- 239000008103 glucose Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 abstract description 93
- 235000019658 bitter taste Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 9
- 235000019606 astringent taste Nutrition 0.000 abstract description 8
- 235000013616 tea Nutrition 0.000 description 136
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- 229940098324 green tea leaf extract Drugs 0.000 description 53
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 38
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 36
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- 230000000052 comparative effect Effects 0.000 description 27
- 150000001720 carbohydrates Chemical class 0.000 description 24
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 19
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 15
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
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- -1 (-) Cg Natural products 0.000 description 3
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical group C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 3
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- RNFJDJUURJAICM-UHFFFAOYSA-N 2,2,4,4,6,6-hexaphenoxy-1,3,5-triaza-2$l^{5},4$l^{5},6$l^{5}-triphosphacyclohexa-1,3,5-triene Chemical compound N=1P(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP=1(OC=1C=CC=CC=1)OC1=CC=CC=C1 RNFJDJUURJAICM-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
【課題】開栓後に、時間が経過して液温が低下してぬるくなった場合であっても、甘みや香りや濃度感の低下を抑え、かつ苦渋味の発生が抑制された容器詰緑茶飲料の提供。
【解決手段】緑茶飲料における、容器詰緑茶飲料における浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）を０．０７〜０．７に調整し、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）を０．０４〜０．１４に調製し、さらにカフェイン濃度とシュウ酸濃度との質量比率（シュウ酸／カフェイン）を０．２５〜０．４８に調整する。
【選択図】なし[PROBLEMS] To reduce the sweetness, fragrance, and concentration, and to prevent bitterness and astringent taste even when the temperature of the liquid drops after the opening and becomes liquid Provision of beverages.
In a green tea beverage, a ratio (SSS / SS) of suspended solid concentration (SS) to sedimentary suspended solid concentration (SSS) in a packaged green tea beverage is adjusted to 0.07 to 0.7, and a glucose skeleton is obtained. The mass ratio between fructose and fructose (fructose / glucose skeleton sugar) is adjusted to 0.04 to 0.14, and the mass ratio (oxalic acid / caffeine) between caffeine concentration and oxalic acid concentration is set to 0.25 to 0.25. Adjust to 0.48.
[Selection figure] None
Description
本発明は、温めて飲用する場合、とりわけ開栓後に時間が経過し液温が低下した場合であっても、甘さや香りや濃度感の弱まりを抑えながらも渋味や苦味が目立つことによる香味バランスの崩れが抑えられた容器詰緑茶飲料及びその製造方法に関する。 The present invention is a flavor produced by conspicuous astringency and bitterness while suppressing weakness of sweetness, fragrance, and concentration, even when the temperature is lowered and the liquid temperature is lowered after opening, especially when drinking after warming. The present invention relates to a packaged green tea beverage in which balance is prevented from being lost and a method for producing the same.
緑茶飲料が一般に広く飲用されるに伴い、緑茶飲料の飲用シーンが多様化し、様々なシーンや温度状態で飲用されるようになってきている。例えば、冬場の寒い時期においては、消費者が、什器等で特別に温められた緑茶飲料を購入して飲用することも増えてきている。 As green tea beverages are generally drunk widely, the drinking scenes of green tea beverages are diversified and are being drunk in various scenes and temperature states. For example, in the cold season of winter, consumers are increasingly purchasing and drinking green tea beverages that have been specially warmed with furniture or the like.
緑茶飲料の場合、温かい状態では緑茶本来の甘さや香りが感じやすくなる一方、渋味や苦味が感じづらくなることから、常温飲用時と比較して物足りなくなる場合がある。温めて飲用する容器詰緑茶飲料（加温飲用容器詰緑茶飲料）は、冷やして飲用する緑茶抽出液とは異なり飲用状態においては家庭において急須を用いて淹れた緑茶抽出液により近いものである一方で、容器詰緑茶飲料は、それとは異なり長期間の保存を前提とするため加熱殺菌処理など特別な加工処理を要する。特に、緑茶飲料は味や香りがデリケートであるため、温めて飲用する容器詰緑茶飲料において緑茶が本来有する味や香りを感じられるように設計することについては、他の容器詰飲料と比較してとりわけ技術的にハードルが極めて高かった。 In the case of a green tea beverage, the original sweetness and fragrance of green tea are easily felt in a warm state, but it is difficult to feel astringency and bitterness, which may be unsatisfactory compared to drinking at room temperature. Containerized green tea beverages (heated drinking containered green tea beverages) that are warmed to drink are different from green tea extracts that are cooled and drunk in a drinking state that is closer to a green tea extract that has been drunk using a teapot at home. On the other hand, the packaged green tea beverage requires a special processing process such as a heat sterilization process because it is premised on long-term storage. In particular, because green tea beverages are delicate in taste and aroma, it is necessary to design them so that the taste and aroma inherent in green tea can be felt in container-packed green tea beverages that are warmed and consumed compared to other container-packed beverages. In particular, the technical hurdles were extremely high.
また、上記のような容器詰緑茶飲料に特有の技術的課題に加えて、仕事や勉強などの作業中に容器詰緑茶飲料を少量ずつ長時間かけて飲用するというこれまでにない飲用シーンが、若年層を中心に増えてきている（いわゆる「ちびだら飲み」）。このような飲用シーンにおいては、温めた容器詰緑茶飲料が時間の経過に伴い徐々に冷めてくるが、このように温度が変化することにより緑茶飲料が本来有する甘さ、香りが弱くなる一方、渋味、苦味が見立つようになり香味バランスが崩れてくることがあるという新たな技術課題も新たに生じてくるようになった。 In addition to the technical problems peculiar to containerized green tea beverages as described above, there is an unprecedented drinking scene in which containerized green tea beverages are drunk over a long time while working or studying. It is increasing mainly among young people (so-called “little drink”). In such a drinking scene, the warmed green tea beverage in a container is gradually cooled over time, but the sweetness and aroma inherent in the green tea beverage are weakened by the temperature change in this way, A new technical problem that astringent taste and bitterness become conspicuous and the flavor balance may be disrupted has also arisen.
かかる飲用シーンの多様化や緑茶飲料に特有の技術的課題を解決するために、様々な試みがなされている。例えば、特許文献１には、単糖の濃度と二糖の濃度とを合わせた糖類濃度が１００ｐｐｍ〜３００ｐｐｍであり、単糖の濃度に対する二糖の濃度の比率（二糖／単糖）が１０〜２８である容器詰緑茶飲料を提供することにより、火香（こうばしい香り）が強く、薄い味ではなく、しかもさっぱりとした後味を備えており、冷めた状態でもおいしく飲用できる緑茶飲料が開示されている。 Various attempts have been made to solve such diversification of drinking scenes and technical problems peculiar to green tea beverages. For example, Patent Document 1 discloses that the saccharide concentration obtained by combining the monosaccharide concentration and the disaccharide concentration is 100 ppm to 300 ppm, and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharide / monosaccharide) is 10. By providing a container-packed green tea beverage of ~ 28, a green tea beverage is disclosed that has a strong incense (bright scent), has a light aftertaste, and a refreshing aftertaste that can be drunk deliciously even in a cold state ing.
また、特許文献２には、単糖と二糖とを合わせた糖類の濃度が１５０ｐｐｍ〜５００ｐｐｍであり、単糖の濃度に対する二糖の濃度の比率（二糖／単糖）が２．０〜８．０であり、前記糖類の濃度に対する電子局在カテキンの濃度の比率（電子局在カテキン／糖類）が１．８〜４．０であり、ゲラニオールに対するフルフラールの含有比（フルフラール／ゲラニオール）が０．５〜３．０である容器詰緑茶飲料を提供することにより、口の中に香りが広がるとともに余韻が残り、しかも味にコク・濃度感を備えており、冷めた状態でも香り立ちのある、新たな容器詰緑茶飲料が開示されている。 Moreover, in patent document 2, the density | concentration of the saccharide | sugar which combined the monosaccharide and the disaccharide is 150 ppm-500 ppm, and the ratio (disaccharide / monosaccharide) of the density | concentration of the disaccharide with respect to the concentration of a monosaccharide is 2.0- 8.0, the ratio of the concentration of electron-localized catechin to the concentration of the saccharide (electron-localized catechin / saccharide) is 1.8 to 4.0, and the content ratio of furfural to geraniol (furfural / geraniol) is By providing a green tea beverage packaged in a range of 0.5 to 3.0, the scent spreads in the mouth and the lingering sound remains, and the taste is rich and dense, and even in the cold state A new packaged green tea beverage is disclosed.
しかし、特許文献１、２は、緑茶飲料を温めて飲用する場合、とりわけ開栓後に時間が経過して液温が低下してしまった場合であっても、甘みや香りの低下を抑えつつ苦渋味の発生を抑制できる容器詰緑茶飲料を解決課題として研究されたものではなく、また、前記特許文献以外でもかかる特性を有する容器詰緑茶飲料を開発するという技術課題について認識されておらず、さらにはかかる技術課題を解決するための方法についての具体的な提案はこれまでに殆んどされていなかった。 However, Patent Documents 1 and 2 disclose that when drinking green tea drinks, especially when the time has elapsed after opening the bottle and the liquid temperature has dropped, the sweetness and fragrance can be suppressed while reducing the bitterness. The container-packed green tea beverage that can suppress the occurrence of taste has not been studied as a solution issue, and the technical problem of developing a container-packed green tea beverage having such characteristics other than the patent document is not recognized, and Until now, there have been few specific proposals for methods for solving such technical problems.
本発明は、上記先行技術文献の知見を活かしながらも、これまでにない技術課題、すなわち、什器等で特別に温めてから飲用する場合、とりわけ開栓後に時間が経過して液温が低下してしまった場合であっても、甘みや香りの低下を抑えながらも苦渋味の発生を抑制した容器詰緑茶飲料及びその製造方法を提供することを目的とする。 While taking advantage of the knowledge of the above-mentioned prior art documents, the present invention has an unprecedented technical problem, that is, when drinking after special warming with a utensil etc. Even if it is a case, it aims at providing the packaged green tea drink which suppressed generation | occurrence | production of bitterness and astringency, and its manufacturing method, suppressing the fall of sweetness and fragrance.
本発明者らは、鋭意研究の結果、浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）と、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）と、カフェイン濃度に対するシュウ酸濃度の比率（シュウ酸／カフェイン）との関係性に着目し、容器詰緑茶飲料における浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）を０．０７〜０．７に調整し、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）を０．０４〜０．１４に調製し、さらにカフェイン濃度とシュウ酸濃度との質量比率（シュウ酸／カフェイン）を０．２５〜０．４８に調整することにより、上記の技術課題を解決できることを見出し、本発明を完成するに至った。 As a result of intensive studies, the present inventors have determined that the ratio (SSS / SS) between the suspended solid concentration (SS) and the sedimentary suspended solid concentration (SSS) and the mass ratio of glucose skeleton sugar to fructose (fructose / glucose skeleton). Paying attention to the relationship between the ratio of oxalic acid concentration to caffeine concentration (oxalic acid / caffeine) and the suspended solid concentration (SS) and sedimentary suspended solid concentration (SSS) in containered green tea beverages The ratio (SSS / SS) is adjusted to 0.07 to 0.7, the mass ratio of glucose skeleton sugar to fructose (fructose / glucose skeleton sugar) is adjusted to 0.04 to 0.14, and the caffeine concentration The present inventors have found that the above technical problem can be solved by adjusting the mass ratio of oxalic acid and oxalic acid concentration (oxalic acid / caffeine) to 0.25 to 0.48, thereby completing the present invention.
すなわち本発明は、
（１） 浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）が０．０７〜０．７０であり、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）が０．０４〜０．１４であり、カフェインとシュウ酸との質量比率（シュウ酸／カフェイン）が０．２５〜０．４８であることを特徴とする容器詰緑茶飲料、
（２） 沈降性浮遊物質濃度（ＳＳＳ）が１〜１００ｍｇ／Ｌであることを特徴とする上記（１）記載の容器詰緑茶飲料、
（３） グルコース骨格糖濃度が８０〜２８０ｐｐｍであることを特徴とする上記（１）又は（２）に記載の容器詰緑茶飲料、
（４） 前記グルコース骨格糖濃度に対する電子局在カテキン濃度の比率（電子局在カテキン／グルコース骨格糖）が２．０〜４．８であることを特徴とする上記（１）〜（３）のいずれかに記載の容器詰緑茶飲料、
（５） 浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）を０．０７〜０．７０に調整する工程と、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）を０．０４〜０．１４に調整する工程と、カフェインとシュウ酸との質量比率（シュウ酸／カフェイン）を０．２５〜０．４８に調整する工程とを含むことを特徴とする容器詰緑茶飲料の製造方法、
（６） 浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）を０．０７〜０．７０に調整し、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）を０．０４〜０．１３に調整し、カフェインとシュウ酸との質量比率（シュウ酸／カフェイン）を０．２５〜０．４８に調整することを特徴とする緑茶飲料における食感を維持する方法、
（７） 浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）を０．０７〜０．７０に調整し、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）を０．０４〜０．１４に調整し、カフェインとシュウ酸との質量比率（シュウ酸／カフェイン）を０．２５〜０．４８に調整することを特徴とする緑茶飲料における火香を維持する方法、
に関する。
That is, the present invention
(1) The ratio (SSS / SS) of suspended solid concentration (SS) to sedimentary suspended solid concentration (SSS) is 0.07 to 0.70, and the mass ratio of glucose skeleton sugar to fructose (fructose / glucose) Skeleton sugar) is 0.04 to 0.14, and the mass ratio of caffeine to oxalic acid (oxalic acid / caffeine) is 0.25 to 0.48,
(2) Precipitated suspended solids concentration (SSS) is 1 to 100 mg / L, the packaged green tea beverage according to (1) above,
(3) The container-packed green tea beverage according to (1) or (2) above, wherein the glucose skeleton sugar concentration is 80 to 280 ppm,
(4) The ratio of the electron localized catechin concentration to the glucose skeleton sugar concentration (electron localized catechin / glucose skeleton sugar) is 2.0 to 4.8. Containerized green tea beverage according to any one of the above,
(5) a step of adjusting the ratio (SSS / SS) of suspended solids concentration (SS) to sedimentary suspended solids concentration (SSS) to 0.07 to 0.70, and the mass ratio of glucose skeleton sugar to fructose ( A step of adjusting fructose / glucose skeleton sugar) to 0.04 to 0.14 and a step of adjusting a mass ratio of caffeine to oxalic acid (oxalic acid / caffeine) to 0.25 to 0.48. A method for producing a packaged green tea beverage, comprising:
(6) The ratio (SSS / SS) of suspended solid concentration (SS) and sedimentary suspended solid concentration (SSS) is adjusted to 0.07 to 0.70, and the mass ratio of glucose skeleton sugar to fructose (fructose / Glucose skeleton sugar) is adjusted to 0.04 to 0.13, and the mass ratio of caffeine to oxalic acid (oxalic acid / caffeine) is adjusted to 0.25 to 0.48. How to maintain the texture in
(7) The ratio (SSS / SS) of suspended solids concentration (SS) to sedimentary suspended solids concentration (SSS) is adjusted to 0.07 to 0.70, and the mass ratio of glucose skeleton sugar to fructose (fructose / Glucose skeleton sugar) is adjusted to 0.04 to 0.14, and the mass ratio of caffeine to oxalic acid (oxalic acid / caffeine) is adjusted to 0.25 to 0.48. How to maintain the incense in
About.
本発明により、温かい状態で飲用した場合と、時間経過により液温が低下してぬるくなった場合とのいずれの状態においても、甘さや香りの弱まりを抑えつつも渋味や苦味が目立つことによる香味バランスの崩れが抑えられた容器詰緑茶飲料が得られる。 According to the present invention, both in the case of drinking in a warm state and in the case where the liquid temperature decreases with time and becomes slimy, the astringency and bitterness are conspicuous while suppressing the sweetness and weakening of the fragrance. A container-packed green tea beverage with reduced flavor balance is obtained.
本発明における緑茶飲料は、浮遊物質濃度（ＳＳ）と沈降性浮遊物質濃度（ＳＳＳ）との比率（ＳＳＳ／ＳＳ）が０．０７〜０．７０であり、グルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）が０．０４〜０．１４であり、カフェイン濃度とシュウ酸濃度との質量比率（シュウ酸／カフェイン）が０．２５〜０．４８であることを特徴とする。 The green tea beverage in the present invention has a ratio (SSS / SS) of suspended solids concentration (SS) to sedimentary suspended solids concentration (SSS) of 0.07 to 0.70, and a mass ratio of glucose skeleton sugar to fructose. (Fructose / glucose skeleton sugar) is 0.04-0.14, and the mass ratio (oxalic acid / caffeine) of caffeine concentration to oxalic acid concentration is 0.25-0.48, To do.
（容器詰緑茶飲料）
本発明の容器詰緑茶飲料は、緑茶を抽出して得られた抽出液を主成分とする液体を容器に充填してなる飲料であり、例えば緑茶を抽出して得られた抽出液のみからなる液体、或いは当該抽出液を希釈した液体、或いは抽出液どうしを混合した液体、或いはこれら前記何れかの液体に添加物を加えた液体、或いはこれら前記何れかの液体を乾燥したものを分散させてなる液体などを挙げることができる。
( Packed green tea beverage )
The container-packed green tea beverage of the present invention is a beverage obtained by filling a container with a liquid mainly composed of an extract obtained by extracting green tea. For example, the container-packed green tea beverage consists only of an extract obtained by extracting green tea. Disperse a liquid, a liquid obtained by diluting the liquid extract, a liquid obtained by mixing liquid extracts, a liquid obtained by adding an additive to any one of the liquids, or a liquid obtained by drying any liquid. The liquid which becomes.
「主成分」とは、当該主成分の機能を妨げない範囲で他の成分を含有することを許容する意を包含する。この際、当該主成分の含有割合を特定するものではないが、緑茶を抽出して得られた抽出液乃至抽出物が、抽出液又は固形分濃度として、飲料中の５０質量％以上、特に７０質量％以上、中でも特に８０質量％以上（１００％含む）を占めるのが好ましい。 The “main component” includes the meaning of allowing other components to be contained within a range that does not interfere with the function of the main component. At this time, although the content ratio of the main component is not specified, the extract or extract obtained by extracting green tea is 50% by mass or more, particularly 70 in the beverage as the extract or solid content concentration. It is preferable to occupy 80% by mass or more (including 100%) in particular.
（茶葉原料）
本発明における緑茶飲料の原料茶葉は、緑茶の種類を特に制限するものではない。例えば蒸し茶、煎茶、玉露、抹茶、番茶、玉緑茶、釜炒り茶、中国緑茶など、不発酵茶に分類される茶を広く包含し、これら２種類以上をブレンドしたものも包含する。また、玄米などの穀物、ジャスミンなどのフレーバー等を添加してもよい。
( Tea leaf ingredients )
The raw tea leaves of the green tea beverage in the present invention do not particularly limit the type of green tea. For example, steamed tea, sencha, gyokuro, matcha, bancha, ball green tea, kettle roasted tea, Chinese green tea, and the like are broadly included, and those in which two or more of these are blended are also included. Moreover, you may add grains, such as brown rice, and flavors, such as jasmine.
（浮遊物質濃度（suspended solids（ＳＳ）））
本発明において浮遊物質濃度（suspended solids（ＳＳ））とは、水色の濁り度合を示す指標の一つであり、水中に浮遊する粒径２ｍｍ以下の不溶解性物質の総称であって、重量濃度（ｍｇ／Ｌ）で表される。
浮遊物質濃度の測定には、ガラス繊維濾紙法と遠心分離法があるが、通常はガラス繊維濾紙法が用いられ、遠心分離法は濾過しにくい試料に適用される。ガラス繊維濾紙法は、試料を孔径１μｍのガラス繊維濾紙で吸引濾過し、濾過残留物を１０５〜１１０℃で２時間乾燥させたのち、残留物の重量を測定する。また、浮遊物質濃度値が透視度と逆数にある性質を利用して、より簡便に浮遊物質濃度値を求める方法もある。本発明における浮遊物質濃度の測定は、前記簡便法による測定方法を想定するものの、当業者が通常実施する範囲においてより厳密な測定方法により得られた測定値を採用することを排除するものではない。
( Suspended solids (SS) )
In the present invention, suspended solids (SS) is one of the indices indicating the degree of light blue turbidity, and is a general term for insoluble substances having a particle diameter of 2 mm or less suspended in water, It is expressed in (mg / L).
There are a glass fiber filter method and a centrifugal separation method for measuring the suspended matter concentration. Usually, the glass fiber filter method is used, and the centrifugal separation method is applied to a sample that is difficult to filter. In the glass fiber filter method, a sample is suction-filtered with a glass fiber filter having a pore diameter of 1 μm, the filter residue is dried at 105 to 110 ° C. for 2 hours, and the weight of the residue is measured. In addition, there is a method for more easily obtaining the suspended matter concentration value by utilizing the property that the suspended matter concentration value is a reciprocal of the transparency. The measurement of the suspended solids concentration in the present invention assumes the measurement method by the above-mentioned simple method, but does not exclude the adoption of the measurement value obtained by the more strict measurement method within the range that those skilled in the art normally perform. .
（緑茶飲料の浮遊物質濃度（ＳＳ））
本発明における緑茶飲料の浮遊物質濃度（ＳＳ）は、１５〜１５０ｍｇ／Ｌであるのが好ましく、２０〜１００ｍｇ／Ｌがより好ましく、２５〜８０ｍｇ／Ｌがさらに好ましく、３０〜７０ｍｇ／Ｌが最も好ましい。容器詰緑茶飲料の浮遊物質濃度（ＳＳ）が１５ｍｇ／Ｌを下回ると緑茶飲料における濃度感が、とりわけ緑茶飲料が生温かいときに弱くなってしまう点で好ましくなく、１５０ｍｇ／Ｌを上回ると緑茶飲料における喉越しが悪くなり、とりわけ温かい状態ではざらつきが目立つようになる点で好ましくない。
( Suspended substance concentration of green tea beverage (SS) )
The suspended solid concentration (SS) of the green tea beverage in the present invention is preferably 15 to 150 mg / L, more preferably 20 to 100 mg / L, still more preferably 25 to 80 mg / L, and most preferably 30 to 70 mg / L. preferable. When the suspended solids concentration (SS) of the containered green tea beverage is less than 15 mg / L, the concentration feeling in the green tea beverage is unfavorable, particularly when the green tea beverage is hot, and when it exceeds 150 mg / L, the green tea beverage is unfavorable. It is not preferable in that the throat over the throat becomes worse, and the roughness becomes conspicuous particularly in a warm state.
（沈降性浮遊物質濃度（settleable suspended solid（ＳＳＳ）））
本発明において沈降性浮遊物質濃度（settleable suspended solid（ＳＳＳ））とは、試料水を一定時間静置した場合に沈降する物質の濃度であり、静置前の上澄みの浮遊物質濃度（ＳＳ）と静置後の上澄みの浮遊物質濃度（ＳＳ）との差分により求められる。
( Settleable suspended solids (SSS) )
In the present invention, the settleable suspended solid concentration (SSS) is the concentration of a material that settles when the sample water is allowed to stand for a certain period of time, and is defined as the suspended solid concentration (SS) in the supernatant before standing. It is determined by the difference from the suspended solid concentration (SS) in the supernatant after standing.
（緑茶飲料の沈降性浮遊物質濃度（ＳＳＳ））
本発明における緑茶飲料の沈降性浮遊物質濃度（ＳＳＳ）は、１〜１００ｍｇ／Ｌであるのが好ましく、２〜８０ｍｇ／Ｌであるのが好ましく、３〜７０ｍｇ／Ｌがより好ましく、４〜６０ｍｇ／Ｌがさらに好ましく、５〜４０ｍｇ／Ｌが最も好ましい。容器詰緑茶飲料の沈降性浮遊物質濃度（ＳＳＳ）が１ｍｇ／Ｌを下回ると緑茶飲料における濃度感（コク）が不足してしまう点で好ましくなく、１００ｍｇ／Ｌを上回ると緑茶飲料における沈殿が極めて発生しやすくなり外観を損なう点で好ましくない。
( Sedimentable suspended solids concentration (SSS) of green tea beverage )
The sedimentary suspended solids concentration (SSS) of the green tea beverage in the present invention is preferably 1 to 100 mg / L, preferably 2 to 80 mg / L, more preferably 3 to 70 mg / L, and 4 to 60 mg. / L is more preferable, and 5 to 40 mg / L is most preferable. If the sedimentary suspended solids concentration (SSS) of the green tea beverage in the container is less than 1 mg / L, it is not preferable in that the concentration (greenness) in the green tea beverage is insufficient, and if it exceeds 100 mg / L, the precipitation in the green tea beverage is extremely high. It is not preferable in that it tends to occur and impairs the appearance.
（浮遊物質濃度（ＳＳ）に対する沈降性浮遊物質濃度（ＳＳＳ）の比率（ＳＳＳ／ＳＳ））
本発明における緑茶飲料の浮遊物質濃度（ＳＳ）に対する沈降性浮遊物質濃度（ＳＳＳ）の比率（ＳＳＳ／ＳＳ）は、０．０７〜０．７０であるのが好ましく、０．１０〜０．６８がより好ましく、０．２０〜０．６５がさらに好ましく、０．３０〜０．６３がよりさらに好ましく、０．３５〜０．６０が最も好ましい。容器詰緑茶飲料の浮遊物質濃度（ＳＳ）に対する沈降性浮遊物質濃度（ＳＳＳ）の比率（ＳＳＳ／ＳＳ）が０．０７を下回ると緑茶飲料における濃度感が、とりわけ緑茶飲料が生温かいときに弱くなってしまう点で好ましくなく、０．７０を上回ると緑茶飲料におけるざらつき感が強くなり舌触りが悪くなる点で好ましくない。
( Ratio of sedimentary suspended matter concentration (SSS) to suspended matter concentration (SS) (SSS / SS) )
The ratio (SSS / SS) of the sedimentary suspended matter concentration (SSS) to the suspended matter concentration (SS) of the green tea beverage in the present invention is preferably 0.07 to 0.70, and preferably 0.10 to 0.68. Is more preferable, 0.20 to 0.65 is more preferable, 0.30 to 0.63 is still more preferable, and 0.35 to 0.60 is most preferable. When the ratio (SSS / SS) of the sedimentary suspended solids concentration (SSS) to suspended solids concentration (SS) of the packaged green tea beverage is less than 0.07, the concentration feeling in the green tea beverage is weak, especially when the green tea beverage is warm. It is not preferable in terms of becoming, and if it exceeds 0.70, it is not preferable in that the feeling of roughness in the green tea beverage becomes strong and the tongue feel becomes poor.
（浮遊物質濃度（ＳＳ）及び沈降性浮遊物質濃度（ＳＳＳ）の調整方法）
緑茶飲料の浮遊物質濃度（ＳＳ）及び沈降性浮遊物質濃度（ＳＳＳ）は、緑茶飲料の製造に供する原料茶の種類、茶期、火入・加工方法、若しくは異なる２種以上の原料茶の混合、又は抽出時の条件、ビタミンＣ等の添加物、若しくは異なる２種以上の茶抽出液の混合により調整することができる。
例えば、原料茶として微粉を多く含む茶葉（深蒸し煎茶、粉茶、粉末茶など）を選択し、例えば圧搾抽出や抽出時に攪拌するなどの、茶葉を切断・破砕するような抽出を実施することにより、緑茶飲料の浮遊物質濃度（ＳＳ）を増加させることができる。また、原料茶として微粉が少ない茶葉（釜炒り茶、粉抜きを実施した煎茶など）を選択し、単独又は複数種類を適宜割合で混合し、例えばカラム式抽出機を使用してシャワー抽出を実施するなどの、茶葉が切断・破砕されないような抽出を実施し、抽出液を濾過（濾滓濾過など）することによって、緑茶飲料の浮遊物質濃度（ＳＳ）を低下させることができる。また、例えば、浮遊物質濃度（ＳＳ）が高い緑茶飲料と、浮遊物質濃度（ＳＳ）が低い緑茶飲料を適宜割合で混合することにより、浮遊物質濃度（ＳＳ）を調整することもできる。
また、例えば、原料茶として比重の大きい茶葉（一番茶、火入れの弱い茶葉、本茶など）を選択し、さらに比重の大きい微粉を含む茶葉（粉末茶を水に懸濁し、一定時間経過後に沈降している茶葉など）を選択し、緑茶飲料の比重を小さくすることにより緑茶飲料の沈降性浮遊物質濃度（ＳＳＳ）を増加させることができる。また、例えば、原料茶として比重の小さい茶葉（番茶、火入れの強い茶葉、茎茶など）を選択し、抽出液から比重の大きい微粉を取り除く（遠心分離など）、緑茶飲料の比重を大きくすることにより緑茶飲料の沈降性浮遊物質濃度（ＳＳＳ）を低下させることができる。さらに、抽出液等の微粉を含む液を遠心分離する際に、液の温度、ｐＨ、遠心分離機通液流速、回転数、遠心沈降面積（Σ）の条件を適宜調整することにより、沈降性浮遊物質濃度（ＳＳＳ）を調整することもできる。
また、緑茶飲料の沈降性浮遊物質濃度（ＳＳＳ）／浮遊物質濃度（ＳＳ）は、浮遊物質濃度（ＳＳ）及び沈降性浮遊物質濃度（ＳＳＳ）との比率であるから、これらの調整方法に基づき調整することができる。
( Method for adjusting suspended solid concentration (SS) and sedimentary suspended solid concentration (SSS) )
The suspended solids concentration (SS) and sedimentary suspended solids concentration (SSS) of green tea beverages are the types of raw tea used for the production of green tea beverages, the tea season, the firing and processing method, or a mixture of two or more different raw teas. Alternatively, it can be adjusted by the conditions of extraction, additives such as vitamin C, or mixing of two or more different tea extracts.
For example, select tea leaves (deep steamed sencha, powdered tea, powdered tea, etc.) that contain a large amount of fine powder as the raw tea, and perform extraction that cuts and crushes the tea leaves, for example, pressing extraction or stirring during extraction Thus, the suspended solid concentration (SS) of the green tea beverage can be increased. In addition, select tea leaves with a small amount of fine powder (such as kettle roasted tea, sencha with pulverized powder) as raw material tea, and mix them individually or in appropriate proportions, for example, using a column extractor to perform shower extraction The suspended matter concentration (SS) of the green tea beverage can be reduced by carrying out extraction such that the tea leaves are not cut or crushed and filtering the extract (filtering the cake, etc.). Further, for example, the suspended matter concentration (SS) can be adjusted by mixing a green tea beverage having a high suspended matter concentration (SS) and a green tea beverage having a low suspended matter concentration (SS) in an appropriate ratio.
In addition, for example, tea leaves with high specific gravity (most tea, weak tea leaves, main tea, etc.) are selected as raw tea, and tea leaves containing fine powder with high specific gravity (powdered tea is suspended in water and settled after a certain period of time. The concentration of the sedimentary suspended solids (SSS) of the green tea beverage can be increased by selecting the green tea beverage and the like and reducing the specific gravity of the green tea beverage. Also, for example, select tea leaves with a low specific gravity as raw material tea (bancha, strong tea leaves, stem tea, etc.), remove fine powder with high specific gravity from the extract (centrifugation, etc.), and increase the specific gravity of green tea beverages Can lower the sedimentary suspended solids concentration (SSS) of the green tea beverage. Furthermore, when centrifuging a liquid containing fine powder, such as an extract, the conditions of the liquid temperature, pH, centrifuge flow rate, rotation speed, and centrifugal sedimentation area (Σ) are adjusted as appropriate so The suspended matter concentration (SSS) can also be adjusted.
In addition, the sedimentary suspended matter concentration (SSS) / suspended matter concentration (SS) of the green tea beverage is a ratio of the suspended matter concentration (SS) and the settled suspended matter concentration (SSS). Can be adjusted.
（果糖）
果糖（フルクトース）は、一般式Ｃ６Ｈ12Ｏ６で表される炭水化物であり単糖の一種である。
本発明の緑茶飲料における果糖（フルクトース）濃度は、１００ｐｐｍ以下であるのが好ましく、１〜５０ｐｐｍがより好ましく、２〜３０ｐｐｍがさらに好ましく、３〜２７ｐｐｍが最も好ましい。
( Fructose )
Fructose is a carbohydrate represented by the general formula C 6 H 12 O 6 and is a kind of monosaccharide.
The fructose concentration in the green tea beverage of the present invention is preferably 100 ppm or less, more preferably 1 to 50 ppm, further preferably 2 to 30 ppm, and most preferably 3 to 27 ppm.
（グルコース骨格糖）
本発明においてグルコース骨格糖とは、糖を構成する単糖にグルコースを含むという特徴を共有する糖類を指すものであり、具体的にはブドウ糖（グルコース）、ショ糖（スクロース）、麦芽糖（マルトース）、セロビオース、ラフィノースからなる群をいう。
本発明の緑茶飲料におけるグルコース骨格糖の濃度は、８０〜２８０ｐｐｍであるのが好ましく、９０〜２５０ｐｐｍがより好ましく、１００〜２１０ｐｐｍがさらに好ましく、１２０〜２００ｐｐｍがよりさらに好ましく、１４０〜１８０ｐｐｍが最も好ましい。
( Glucose skeleton sugar )
In the present invention, the glucose skeleton sugar refers to a saccharide that shares the characteristic that glucose is contained in monosaccharides constituting the sugar, and specifically, glucose (glucose), sucrose (sucrose), maltose (maltose). , Cellobiose and raffinose.
The concentration of the glucose skeleton sugar in the green tea beverage of the present invention is preferably 80 to 280 ppm, more preferably 90 to 250 ppm, further preferably 100 to 210 ppm, still more preferably 120 to 200 ppm, and most preferably 140 to 180 ppm. .
（ブドウ糖）
本発明においてブドウ糖（グルコース）とは、代表的な単糖の一種であり、グルコースやデキストロースともよばれるものである。
本発明の緑茶飲料におけるブドウ糖濃度は、１５０ｐｍ以下であるのが好ましく、３〜１００ｐｐｍがより好ましく、５〜８０ｐｐｍがさらに好ましく、８〜５６ｐｐｍが最も好ましい。
( Glucose )
In the present invention, glucose (glucose) is a kind of typical monosaccharide, and is also called glucose or dextrose.
The glucose concentration in the green tea beverage of the present invention is preferably 150 pm or less, more preferably 3 to 100 ppm, further preferably 5 to 80 ppm, and most preferably 8 to 56 ppm.
（ショ糖）
本発明においてショ糖（スクロース）とは、ブドウ糖（グルコース）と果糖（フルクトース）が結合した糖であって二糖類の１種である。
本発明の緑茶飲料におけるショ糖濃度は、４０〜３００ｐｐｍであるのが好ましく、５０〜２５０ｐｐｍがより好ましく、６０〜２００ｐｐｍがさらに好ましく、７３〜１５９ｐｐｍが最も好ましい。
( Sucrose )
In the present invention, sucrose is a sugar in which glucose (glucose) and fructose (fructose) are combined, and is a kind of disaccharide.
The sucrose concentration in the green tea beverage of the present invention is preferably 40 to 300 ppm, more preferably 50 to 250 ppm, still more preferably 60 to 200 ppm, and most preferably 73 to 159 ppm.
（麦芽糖）
本発明において麦芽糖（マルトース）とは、α-グルコース２分子がα１−４グリコシド結合した還元性二糖である。
( Malt sugar )
In the present invention, maltose (maltose) is a reducing disaccharide in which two α-glucose molecules are α1-4 glycosidic bonds.
（セロビオース）
本発明においてセロビオースとは、グルコース２分子がβ１、４結合でつながった二糖であり、オリゴ糖の一種でもあり整腸作用を有することが知られている。
( Cellobiose )
In the present invention, cellobiose is a disaccharide in which two glucose molecules are connected by β1,4 bonds, and is also known as an oligosaccharide and has an intestinal action.
（ラフィノース）
本発明においてラフィノースとは、フルクトース、ガラクトース、グルコース分子が連なった三糖の１種である。
( Raffinose )
In the present invention, raffinose is a kind of trisaccharide in which fructose, galactose and glucose molecules are linked.
（スタキオース）
本発明においてスタキオースとは、ガラクトース２分子、フルクトース１分子、グルコースが連なった四糖の１種である。
( Stachyose )
In the present invention, stachyose is a kind of tetrasaccharide in which two molecules of galactose, one molecule of fructose, and glucose are linked.
本発明の緑茶飲料におけるマルトース、セロビオース、ラフィノース、スタキオースの合計の濃度は、０〜５０ｐｐｍであるのが好ましく、０〜３０ｐｐｍがより好ましく、０〜２０ｐｐｍがさらに好ましく、０〜１０ｐｐｍが最も好ましい。 The total concentration of maltose, cellobiose, raffinose and stachyose in the green tea beverage of the present invention is preferably 0 to 50 ppm, more preferably 0 to 30 ppm, still more preferably 0 to 20 ppm, and most preferably 0 to 10 ppm.
（単糖）
単糖は、一般式Ｃ６（Ｈ２Ｏ）６で表される炭水化物であり、加水分解によりそれ以上簡単な糖にならないものであり、本発明でいう単糖とは、グルコース（ブドウ糖）、フルクトース（果糖）を指す。
本発明の緑茶飲料の単糖の濃度は、７〜２００ｐｐｍであるのが好ましく、８〜１４０ｐｐｍがより好ましく、１０〜１００ｐｐｍがさらに好ましく、１１〜８０ｐｐｍが最も好ましい。
( Monosaccharide )
A monosaccharide is a carbohydrate represented by the general formula C 6 (H 2 O) 6 and does not become a simpler sugar by hydrolysis. The monosaccharide as referred to in the present invention is glucose (glucose), Refers to fructose.
The concentration of monosaccharides in the green tea beverage of the present invention is preferably 7 to 200 ppm, more preferably 8 to 140 ppm, still more preferably 10 to 100 ppm, and most preferably 11 to 80 ppm.
（二糖）
二糖は、一般式Ｃ１２（Ｈ２Ｏ）１１で表される炭水化物であり、加水分解により単糖を生じるものであり、本発明でいう二糖とは、スクロース（蔗糖）、セロビオース、マルトース（麦芽糖）を指す。
本発明の緑茶飲料の二糖の濃度は、７２〜２１０ｐｐｍであるのが好ましく、７５〜１７５ｐｐｍがより好ましく、８０〜１６０ｐｐｍがさらに好ましく、８５〜１５０ｐｐｍが最も好ましい。
( Disaccharide )
A disaccharide is a carbohydrate represented by the general formula C 12 (H 2 O) 11 and produces a monosaccharide by hydrolysis. The disaccharide as referred to in the present invention is sucrose, cellobiose, maltose. (Malt sugar).
The concentration of the disaccharide in the green tea beverage of the present invention is preferably 72 to 210 ppm, more preferably 75 to 175 ppm, still more preferably 80 to 160 ppm, and most preferably 85 to 150 ppm.
（糖類濃度）
本発明における「単糖の濃度と二糖の濃度とを合わせた糖類濃度」とは、前記単糖の濃度と前記二糖の濃度とを合計したものである。
本発明の緑茶飲料の「単糖の濃度と二糖の濃度とを合わせた糖類濃度」は、８０〜３５０ｐｐｍであるのが好ましく、８５〜２５０ｐｐｍがより好ましく、９０〜２４０ｐｐｍがさらに好ましく、９６〜２１０ｐｐｍが最も好ましい。
また、単糖の濃度と二糖の濃度との比率（二糖／単糖）は、特に限定されるものでないが、１０．０未満、また１．０〜９．０、さらには１．５〜８．０であってよい。
( Sugar concentration )
In the present invention, the “saccharide concentration obtained by adding the monosaccharide concentration and the disaccharide concentration” is the sum of the monosaccharide concentration and the disaccharide concentration.
The “sugar concentration combining the monosaccharide concentration and the disaccharide concentration” of the green tea beverage of the present invention is preferably 80 to 350 ppm, more preferably 85 to 250 ppm, still more preferably 90 to 240 ppm, and 96 to 210 ppm is most preferred.
Further, the ratio between the concentration of monosaccharide and the concentration of disaccharide (disaccharide / monosaccharide) is not particularly limited, but is less than 10.0, 1.0 to 9.0, and even 1.5. It may be ~ 8.0.
（糖類濃度に対するショ糖濃度の比率（ショ糖／糖類濃度））
本発明における「糖類濃度に対するショ糖濃度の比率（ショ糖／糖類濃度）」とは、前記単糖の濃度と前記二糖の濃度とを合計したものである糖類濃度に対するショ糖濃度の比率（ショ糖／糖類濃度）である。本発明における「ショ糖／糖類濃度」は、０．６０〜０．８７であるのが好ましく、０．６３〜０．８５がより好ましく、０．６６〜０．８２がさらに好ましく、０．７０〜０．８０が最も好ましい。容器詰緑茶飲料の「ショ糖／糖類濃度」が０．６０を下回ると緑茶飲料における甘い火香が不足してしまう観点で好ましくなく、０．８７を上回ると緑茶飲料における新鮮香が不足してしまう観点で好ましくない。
( Ratio of sucrose concentration to saccharide concentration (sucrose / saccharide concentration) )
In the present invention, the “ratio of sucrose concentration to saccharide concentration (sucrose / saccharide concentration)” means the ratio of sucrose concentration to saccharide concentration, which is the sum of the monosaccharide concentration and the disaccharide concentration ( Sucrose / sugar concentration). The “sucrose / sugar concentration” in the present invention is preferably 0.60 to 0.87, more preferably 0.63 to 0.85, still more preferably 0.66 to 0.82, and 0.70. Most preferred is ˜0.80. If the “sucrose / sugar concentration” of the green tea beverage in the container is less than 0.60, it is not preferable from the viewpoint that the sweet incense in the green tea beverage is insufficient, and if it exceeds 0.87, the fresh incense in the green tea beverage is insufficient. It is not preferable in view of
（糖類の濃度・比率の調整方法）
糖類濃度や糖類比率を上記範囲に調整するには、例えば特許第４８４３１１８号が記載するように、茶葉の乾燥（火入）加工や抽出を適宜条件にして調整することができる。例えば、茶葉の乾燥（火入）加工を強くすると糖類は分解されて減少し、また、高温で長時間抽出すると糖類は分解されて減少する。しかるに、茶葉の乾燥(火入)条件と、抽出条件により、糖類濃度や糖類比率を調整することができる。
( Adjustment method of sugar concentration and ratio )
In order to adjust the saccharide concentration and saccharide ratio to the above ranges, for example, as described in Japanese Patent No. 4843118, it is possible to adjust the drying (fired) processing and extraction of tea leaves as appropriate. For example, when the dry (fired) processing of tea leaves is strengthened, saccharides are decomposed and reduced, and when extracted at a high temperature for a long time, saccharides are decomposed and reduced. However, the saccharide concentration and the saccharide ratio can be adjusted according to the dry (fired) conditions of the tea leaves and the extraction conditions.
この際、糖類を添加して調整することも可能であるが、緑茶飲料本来の香味バランスが崩れるおそれがあるため、糖を添加することなく、例えば茶抽出液を得るための条件を調整したり、複数の異なる茶抽出液の混合割合を調整したり、茶抽出物や茶精製物を添加することにより調整するなどの方法が好ましい。 At this time, it is possible to adjust by adding saccharides, but the original flavor balance of the green tea beverage may be lost, so for example, conditions for obtaining a tea extract can be adjusted without adding sugar. A method such as adjusting the mixing ratio of a plurality of different tea extracts or adding a tea extract or a tea refined product is preferable.
（シュウ酸濃度）
本発明の緑茶飲料におけるシュウ酸濃度は、０〜１００ｐｐｍであるのが好ましく、０〜８０ｐｐｍがより好ましく、１〜５０ｐｐｍがさらに好ましく、１〜４５ｐｐｍがさらにまた好ましく、２〜４０ｐｐｍが最も好ましい。緑茶飲料のシュウ酸濃度が１００ｐｐｍを上回ると、シュウ酸由来のエグ味が強くなる傾向にある点で好ましくない。
シュウ酸濃度を調整するには、茶葉を抽出する際の温度を調整し、シュウ酸の溶出性を調整した抽出液どうしを混合して調整すればよい。また、抽出液に活性炭や白土等の吸着剤を作用させてシュウ酸を吸着除去してもよい。
( Oxalic acid concentration )
The oxalic acid concentration in the green tea beverage of the present invention is preferably 0 to 100 ppm, more preferably 0 to 80 ppm, further preferably 1 to 50 ppm, still more preferably 1 to 45 ppm, and most preferably 2 to 40 ppm. If the oxalic acid concentration of the green tea beverage exceeds 100 ppm, it is not preferable in that the oxalic acid-derived taste tends to increase.
In order to adjust the oxalic acid concentration, it is only necessary to adjust the temperature at which the tea leaves are extracted and to mix the extract liquids that have adjusted the oxalic acid elution properties. Alternatively, oxalic acid may be adsorbed and removed by allowing an adsorbent such as activated carbon or clay to act on the extract.
（カフェイン濃度）
本発明の緑茶飲料におけるカフェイン濃度は、２００ｐｐｍ未満であるのが好ましく、０〜１８０ｐｐｍがより好ましく、０〜１５０ｐｐｍがさらに好ましく、０ｐｐｍ〜１４０ｐｐｍがさらにまた好ましく、０〜１３０ｐｐｍがよりさらに好ましく、０〜１２０ｐｐｍが最も好ましい。容器詰緑茶飲料のカフェイン濃度が２００ｐｐｍを上回ると、カフェイン由来の苦味が香りの感じ方と苦味とのバランスに影響を与える点で好ましくない。
カフェイン濃度を上記範囲に調整するには、茶葉に熱湯を吹き付けたり、茶葉を熱湯に浸漬させたりして茶葉中のカフェインを溶出させ、その茶葉を用いて茶抽出液を作製し、これら茶抽出液どうしを混合して調整すればよい。また、抽出液に活性炭や白土等の吸着剤を作用させてカフェインを吸着除去してもよい。
( Caffeine concentration )
The caffeine concentration in the green tea beverage of the present invention is preferably less than 200 ppm, more preferably 0 to 180 ppm, further preferably 0 to 150 ppm, still more preferably 0 ppm to 140 ppm, still more preferably 0 to 130 ppm, 0 -120 ppm is most preferred. When the caffeine concentration of the container-packed green tea beverage exceeds 200 ppm, the caffeine-derived bitterness is not preferable in that it affects the balance between the fragrance and the bitterness.
In order to adjust the caffeine concentration to the above range, spray hot water on tea leaves or immerse tea leaves in hot water to elute caffeine in tea leaves, and make tea extract using the tea leaves. What is necessary is just to mix and adjust tea extract. Further, an adsorbent such as activated carbon or white clay may act on the extract to adsorb and remove caffeine.
（カフェイン濃度に対する総カテキン類濃度の比率（総カテキン／カフェイン））
本発明における「カフェイン濃度に対する総カテキン類濃度の比率（総カテキン／カフェイン）」は、１．４〜６６０であるのが好ましく、２．０〜３５０がより好ましく、３．０〜２００が最も好ましい。容器詰緑茶飲料のカフェイン濃度に対する総カテキン類濃度の比率（総カテキン／カフェイン）が１．４を下回ると厚み・濃度感に対して苦味が際立ち過ぎてバランスを崩す点で好ましくなく、６６０を上回ると厚み・濃度感に対して渋味が際立ち過ぎてバランスを崩す点で好ましくない。
カフェイン濃度に対する総カテキン類濃度の比率を上記範囲に調整するには、上記したカフェイン低減処理、茶葉量、抽出温度により調整できる。総カテキン類を添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。
( Ratio of total catechin concentration to caffeine concentration (total catechin / caffeine) )
The “ratio of total catechins concentration to caffeine concentration (total catechin / caffeine)” in the present invention is preferably 1.4 to 660, more preferably 2.0 to 350, and more preferably 3.0 to 200. Most preferred. If the ratio of the total catechin concentration to the caffeine concentration of the packaged green tea beverage (total catechin / caffeine) is less than 1.4, it is not preferable in that the bitterness is excessively conspicuous with respect to the thickness / concentration and the balance is lost. Above the range, the astringency tends to stand out with respect to the thickness and concentration, which is not preferable.
In order to adjust the ratio of the total catechin concentration to the caffeine concentration within the above range, it can be adjusted by the above-described caffeine reduction treatment, the amount of tea leaves, and the extraction temperature. Although it is possible to adjust by adding total catechins, the balance of green tea drinks may be lost, so in addition to adjusting the conditions for obtaining tea extract, mixing tea extracts or extracting tea It is preferable to adjust by adding a product.
（カフェイン濃度に対するシュウ酸濃度の比率（シュウ酸／カフェイン））
本発明における「カフェイン濃度に対するシュウ酸類濃度の比率（シュウ酸／カフェイン）」は、０．２５〜０．４８であるのが好ましく、０．２８〜０．４４がより好ましく、０．３４〜０．３９が最も好ましい。
容器詰緑茶飲料のカフェイン濃度に対するシュウ酸濃度の比率（シュウ酸／カフェイン）が０．２５を下回ると飲料が温かい状態において甘味のキレが悪くなる傾向にある点で好ましくなく、０．４８を上回ると飲料が冷めた状態においてエグ味が強くなる傾向にある点で好ましくない。
カフェイン濃度に対するシュウ酸濃度の比率を上記範囲に調整するには、上記したカフェイン低減処理、茶葉量、抽出温度等により調整できる。また、公知のシュウ酸低減処理により調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。
( Ratio of oxalic acid concentration to caffeine concentration (oxalic acid / caffeine) )
The “ratio of oxalic acid concentration to caffeine concentration (oxalic acid / caffeine)” in the present invention is preferably 0.25 to 0.48, more preferably 0.28 to 0.44, and 0.34. ~ 0.39 is most preferred.
If the ratio of the oxalic acid concentration to the caffeine concentration (oxalic acid / caffeine) of the packaged green tea beverage is less than 0.25, it is not preferable in that the sweetness tends to deteriorate when the beverage is warm. 0.48 If it exceeds 1, it is not preferable in that the taste tends to be strong when the beverage is cold.
In order to adjust the ratio of the oxalic acid concentration to the caffeine concentration within the above range, it can be adjusted by the above-described caffeine reduction treatment, tea leaf amount, extraction temperature, and the like. Although it is possible to adjust by a known oxalic acid reduction treatment, the balance of the green tea beverage may be lost, so in addition to adjusting the conditions for obtaining a tea extract, mixing tea extracts, or It is preferable to adjust by adding tea extract or the like.
（カテキン類濃度）
本発明の緑茶飲料におけるカテキン類濃度は、３２０〜６５０ｐｐｍであるのが好ましく、３３０〜６００ｐｐｍがより好ましく、３５０〜５５０ｐｐｍがさらに好ましく、３７０〜５００ｐｐｍが最も好ましい。容器詰緑茶飲料のカテキン類濃度が３００ｐｐｍを下回ると甘い火香は強調されるものの新鮮香が弱過ぎたり、濃度感が十分に得られないなどバランスに影響を与える点で好ましくなく、６５０ｐｐｍを上回ると新鮮香は強調されるものの甘い火香が逆に弱過ぎたり、苦渋味やエグ味が強調され過ぎてバランスに影響を与える点で好ましくない。
この際、総カテキン類とは、カテキン（Ｃ）、ガロカテキン（ＧＣ）、カテキンガレート（Ｃｇ）、ガロカテキンガレート（ＧＣｇ）、エピカテキン（ＥＣ）、エピガロカテキン（ＥＧＣ）、エピカテキンガレート（ＥＣｇ）及びエピガロカテキンガレート（ＥＧＣｇ）の合計８種の意味であり、総カテキン類とは８種類のカテキン濃度の合計値の意味である。
総カテキン類濃度を上記範囲に調整するには、抽出条件で調整するようにすればよい。
この際、カテキン類を添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。
( Catechin concentration )
The catechin concentration in the green tea beverage of the present invention is preferably 320 to 650 ppm, more preferably 330 to 600 ppm, further preferably 350 to 550 ppm, and most preferably 370 to 500 ppm. If the concentration of catechins in a packaged green tea beverage is less than 300 ppm, sweet incense is emphasized, but the fresh fragrance is too weak, and it is not preferable in terms of affecting the balance, such as insufficient concentration, exceeding 650 ppm On the other hand, fresh incense is emphasized, but sweet incense is too weak. On the other hand, bitter astringent taste and egg taste are emphasized too much, which is not preferable.
In this case, the total catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) ) And epigallocatechin gallate (EGCg), and the total catechins mean the total value of eight catechin concentrations.
In order to adjust the total catechin concentration to the above range, it may be adjusted under the extraction conditions.
At this time, it is also possible to adjust by adding catechins, but since the balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining a tea extract, mixing tea extracts, or It is preferable to adjust by adding tea extract or the like.
（エピ体カテキン類・非エピ体カテキン類）
本発明の緑茶飲料におけるカテキン類は、「エピ体カテキン類」すなわち（−）ＥＣ、（−）ＥＧＣ、（−）ＥＣｇ、（−）ＥＧＣｇを含んでいてよく、「非エピ体カテキン類」すなわち（−）Ｃ、（−）ＧＣ、（−）Ｃｇ、（−）ＧＣｇを含んでいてよい。「非エピ体カテキン類」は、約８０℃以上で加熱処理して熱異性化（エピマ−化）を促すことにより得ることができる。本発明の緑茶飲料における「非エピ体カテキン類に対する非エピ体カテキン類の比率（エピ体カテキン類濃度／非エピ体カテキン類濃度）」は、０．４〜１０．０が好ましく、０．５〜３．０がさらに好ましく、０．６〜１．７が最も好ましい。
( Epi catechins / non-epi catechins )
The catechins in the green tea beverage of the present invention may contain “epimeric catechins”, that is, (−) EC, (−) EGC, (−) ECg, (−) EGCg, and “non-epimeric catechins”, (-) C, (-) GC, (-) Cg, (-) GCg may be included. “Non-epimeric catechins” can be obtained by heat treatment at about 80 ° C. or higher to promote thermal isomerization (epimerization). The ratio of “non-epi catechins to non-epi catechins / epi-catechins / non-epi catechins” in the green tea beverage of the present invention is preferably 0.4 to 10.0, 0.5 -3.0 is more preferable, and 0.6-1.7 is most preferable.
（電子局在カテキン濃度）
本発明の緑茶飲料における電子局在カテキン濃度は、２９０〜６００ｐｐｍであるのが好ましく、３００〜５５０ｐｐｍがより好ましく、３３０〜４５０ｐｐｍがさらに好ましい。
本発明でいう「電子局在カテキン」とは、トリオール構造（ベンゼン環にＯＨ基が３基隣り合う構造）を有し、イオン化したときに電荷の局在が起こりやすいと考えられるカテキンであり、具体的には、エピガロカテキンガレート（ＥＧＣｇ）、エピガロカテキン（ＥＧＣ）、エピカテキンガレート（ＥＣｇ）、ガロカテキンガレート（ＧＣｇ）、ガロカテキン（ＧＣ）、カテキンガレート（Ｃｇ）などがある。
電子局在カテキン濃度を上記範囲に調整するには、抽出条件で調整すればよいが、抽出時間や温度で変化しやすいため、温度が高すぎたり、抽出時間が長すぎたりするのは、飲料の香気保持の面からも好ましくない。この際、電子局在カテキンを添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。
( Electron localized catechin concentration )
The electron-localized catechin concentration in the green tea beverage of the present invention is preferably 290 to 600 ppm, more preferably 300 to 550 ppm, and further preferably 330 to 450 ppm.
The “electron-localized catechin” as used in the present invention is a catechin that has a triol structure (a structure in which three OH groups are adjacent to a benzene ring) and is considered to easily localize charges when ionized. Specifically, there are epigallocatechin gallate (EGCg), epigallocatechin (EGC), epicatechin gallate (ECg), gallocatechin gallate (GCg), gallocatechin (GC), catechin gallate (Cg) and the like.
In order to adjust the electron localized catechin concentration to the above range, it is only necessary to adjust the extraction conditions. However, since it easily changes depending on the extraction time and temperature, the temperature is too high or the extraction time is too long. It is not preferable also from the surface of fragrance maintenance. At this time, it is also possible to adjust by adding electron localized catechins, but since the balance of green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted, and the tea extracts are mixed. Or it is preferable to adjust by adding a tea extract or the like.
（グルコース骨格糖濃度に対する電子局在カテキン濃度の比率（電子局在カテキン／糖類））
本発明の緑茶飲料における「グルコース骨格糖濃度に対する電子局在カテキン濃度の比率（電子局在カテキン／グルコース骨格糖）」は２．０〜４．８であるのが好ましく、２．２〜４．５がより好ましく、２．４〜４．３がさらに好ましい。
グルコース骨格糖濃度に対する電子局在カテキン濃度の比率を上記範囲に調整するには、抽出条件で可能であるが、カテキンは高温での抽出率が高まるが、高温状態により糖類は分解しやすい為、抽出時間は短いほうが好ましい。この際、電子局在カテキン及び糖類を添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。
( Ratio of electron-localized catechin concentration to glucose-skeleton sugar concentration (electron-localized catechin / saccharide) )
In the green tea beverage of the present invention, the “ratio of the electron localized catechin concentration to the glucose skeleton sugar concentration (electron localized catechin / glucose skeleton sugar)” is preferably 2.0 to 4.8, preferably 2.2 to 4. 5 is more preferable, and 2.4 to 4.3 are more preferable.
To adjust the ratio of the electron-localized catechin concentration to the glucose skeleton sugar concentration to the above range, it is possible under extraction conditions, but catechin increases the extraction rate at high temperature, but because saccharides are easily decomposed by high-temperature conditions, A shorter extraction time is preferred. At this time, it is possible to adjust by adding electron-localized catechins and saccharides, but since the balance of the green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted. It is preferable to adjust by mixing the above or by adding a tea extract.
（ｐＨ）
本発明の緑茶飲料のｐＨは、２０℃で６．０〜６．５であることが好ましい。本容器詰緑茶飲料のｐＨは６．０〜６．４であるのがより好ましく、中でも特に６．１〜６．３であるのがさらに好ましい。
( PH )
The pH of the green tea beverage of the present invention is preferably 6.0 to 6.5 at 20 ° C. The container-packed green tea beverage preferably has a pH of 6.0 to 6.4, more preferably 6.1 to 6.3.
（各成分の測定方法）
上記した単糖類、二糖類、グルコース骨格糖、総カテキン類、電子局在カテキン類、カフェイン、シュウ酸の濃度は、高速液体クロマトグラム（ＨＰＬＣ）などを用い、検量線法などによって測定することができる。
( Measurement method of each component )
The concentration of the above monosaccharides, disaccharides, glucose skeleton sugars, total catechins, electron localized catechins, caffeine, and oxalic acid should be measured using a high-performance liquid chromatogram (HPLC) or the like using a calibration curve method or the like. Can do.
（容器）
本発明の緑茶飲料を充填する容器は、特に限定するものではなく、例えばプラスチック製ボトル（所謂ペットボトル）、スチール、アルミなどの金属缶、ビン、紙容器などを用いることができ、特に、ペットボトルなどの透明容器等を好ましく用いることができる。
( Container )
The container filled with the green tea beverage of the present invention is not particularly limited, and for example, plastic bottles (so-called PET bottles), metal cans such as steel and aluminum, bottles, paper containers and the like can be used. A transparent container such as a bottle can be preferably used.
（製造方法）
本発明の緑茶飲料は、例えば、茶葉原料の選定と共に、茶葉の乾燥（火入）加工や抽出の条件を適宜調整して、浮遊物質濃度（ＳＳ）に対する沈降性浮遊物質濃度（ＳＳＳ）の比率（ＳＳＳ／ＳＳ）を０．０７〜０．７０に調整し、且つグルコース骨格糖と果糖との質量比率（果糖／グルコース骨格糖）が０．０４〜０．１４に、且つカフェイン濃度とシュウ酸濃度との質量比率（シュウ酸／カフェイン）が０．２５〜０．４８である調整することにより製造することができる。例えば、茶葉を２７０℃〜３００℃で乾燥（火入）加工し、その茶葉を高温短時間で抽出した抽出液と、従来一般的な緑茶抽出液、すなわち荒茶をやや低温長時間で抽出した抽出液とを用意し、これらを適宜割合で配合することにより、本発明における緑茶飲料を製造することができる。また、抽出液を適宜条件調整した遠心分離処理をしたり、粉砕茶葉混濁液を適宜条件で調整して遠心分離処理し、抽出液と混合することにより本発明における緑茶飲料を製造することができる。但し、本発明における緑茶飲料の製造方法は、これらに限定されるものではない。
( Manufacturing method )
The green tea beverage of the present invention, for example, the ratio of the sedimentary suspended solids concentration (SSS) to the suspended solids concentration (SS) by appropriately adjusting the tea leaf drying (fired) processing and extraction conditions together with the selection of the tea leaf material. (SSS / SS) is adjusted to 0.07 to 0.70, the mass ratio of glucose skeleton sugar to fructose (fructose / glucose skeleton sugar) is 0.04 to 0.14, and caffeine concentration and Shu It can manufacture by adjusting that mass ratio (oxalic acid / caffeine) with an acid concentration is 0.25-0.48. For example, the tea leaves were dried (fired) at 270 ° C. to 300 ° C., and the tea leaves were extracted in a short time at a high temperature, and the conventional green tea extract, that is, a crude tea was extracted at a low temperature and a long time. The green tea beverage in the present invention can be produced by preparing an extract and blending them in appropriate proportions. Moreover, the green tea drink in this invention can be manufactured by carrying out the centrifugation process which adjusted the conditions of the extract suitably, or adjusting the centrifuge tea leaf turbid liquid on the conditions appropriately, carrying out the centrifugation process, and mixing with an extract. . However, the manufacturing method of the green tea drink in this invention is not limited to these.
以下、本発明の実施例を説明するが、本発明は、以下に記載の実施例に限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited to the examples described below.
(緑茶葉抽出液Ａ)
抽出液用緑茶葉（やぶきた種、鹿児島県産一番茶、荒茶）２４ｇを７００ｍＬの熱水（８０℃）で６分間抽出し、ステンレスメッシュ（２０メッシュ）で濾過して茶殻を除いた後、さらにステンレスメッシュ（８０メッシュ）で濾過し、その濾液を遠心分離機（ウエストファリア社製ＳＡ１連続遠心分離機）を用いて流速３００Ｌ／ｈｒ、回転数１００００ｒｐｍ、遠心沈降面積（Σ）１０００ｍ２で処理し、水で７００ｍｌにメスアップすることにより緑茶葉抽出液Ａを得た。
(Green tea leaf extract A)
After extracting 24 g of green tea leaves (Yabukita seed, Kagoshima Prefecture most tea, rough tea) for 6 minutes with 700 mL of hot water (80 ° C.) and filtering with a stainless mesh (20 mesh) to remove the tea leaves Further, the solution is filtered through a stainless mesh (80 mesh), and the filtrate is treated with a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 300 L / hr, a rotation speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m2. The green tea leaf extract A was obtained by making up to 700 ml with water.
（緑茶葉抽出液Ｂ）
回転ドラム型火入機にて３００℃で８分間火入加工した抽出液用緑茶葉（やぶきた種、鹿児島県産二番茶）１２ｇを７００ｍＬの熱水（６０℃）で６分間抽出し、ステンレスメッシュ（２０メッシュ）で濾過して茶殻を除いた後、さらにステンレスメッシュ（８０メッシュ）で濾過し、その濾液を遠心分離機（ウエストファリア社製ＳＡ１連続遠心分離機）を用いて流速３００Ｌ／ｈｒ、回転数１００００ｒｐｍ、遠心沈降面積（Σ）１０００ｍ２で処理し、水で７００ｍｌにメスアップすることにより緑茶葉抽出液Ｂを得た。
(Green tea leaf extract B)
Extracted 12 g of green tea leaves (Yabukita seed, Nigo-cha from Kagoshima Prefecture) for 6 minutes at 300 ° C. for 8 minutes using a rotating drum type flame retardant with 700 mL hot water (60 ° C.), stainless steel After filtering through a mesh (20 mesh) to remove the tea husk, it was further filtered through a stainless mesh (80 mesh), and the filtrate was filtered at a flow rate of 300 L / hr using a centrifuge (Westphalia SA1 continuous centrifuge). The green tea leaf extract B was obtained by processing at a rotational speed of 10000 rpm and a centrifugal sedimentation area (Σ) of 1000 m 2 and making up to 700 ml with water.
（緑茶葉抽出液Ｃ）
回転ドラム型火入機にて２８０℃で８分間火入加工した抽出液用緑茶葉（やぶきた種、静岡県産低カフェイン一番茶）１６ｇを７００ｍＬの熱水（９０℃）で６分間抽出し、ステンレスメッシュ（２０メッシュ）で濾過して茶殻を除いた後、さらにステンレスメッシュ（８０メッシュ）で濾過し、その濾液を遠心分離機（ウエストファリア社製ＳＡ１連続遠心分離機）を用いて流速３００Ｌ／ｈｒ、回転数１００００ｒｐｍ、遠心沈降面積（Σ）１０００ｍ２で処理し、水で７００ｍｌにメスアップすることにより緑茶葉抽出液Ｃを得た。
(Green tea leaf extract C)
Extracted 16g green tea leaves (Yabukita seeds, low caffeine tea from Shizuoka Prefecture) for 6 minutes using Rotating Drum-type Heater at 280 ℃ for 6 minutes with 700mL hot water (90 ℃). After filtering through a stainless steel mesh (20 mesh) to remove the tea husk, it was further filtered through a stainless steel mesh (80 mesh), and the filtrate was filtered at a flow rate of 300 L using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia). The green tea leaf extract C was obtained by treating at / hr, rotation speed 10,000 rpm, centrifugal sedimentation area (Σ) 1000 m 2 and measuring up to 700 ml with water.
（緑茶葉抽出液Ｄ）
回転ドラム型火入機にて２７０℃で８分間火入加工した抽出液用緑茶葉（やぶきた種、静岡県産低カフェイン二番茶）１６ｇを７００ｍＬの熱水（９０℃）で６分間抽出し、ステンレスメッシュ（２０メッシュ）で濾過して茶殻を除いた後、さらにステンレスメッシュ（８０メッシュ）で濾過し、その濾液を遠心分離機（ウエストファリア社製ＳＡ１連続遠心分離機）を用いて流速３００Ｌ／ｈｒ、回転数１００００ｒｐｍ、遠心沈降面積（Σ）１０００ｍ２で処理し、水で７００ｍｌにメスアップすることにより緑茶葉抽出液Ｄを得た。
(Green tea leaf extract D)
Extracted 16g green tea leaves (Yabukita seeds, low caffeine second tea from Shizuoka Prefecture) for 6 minutes with 700mL hot water (90 ° C). After filtering through a stainless steel mesh (20 mesh) to remove the tea husk, it was further filtered through a stainless steel mesh (80 mesh), and the filtrate was filtered at a flow rate of 300 L using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia). The green tea leaf extract D was obtained by treating with / hr, rotation speed 10,000 rpm, centrifugal sedimentation area (Σ) 1000 m 2, and measuring up to 700 ml with water.
（混濁液用粉砕茶Ｅ）
緑茶葉（やぶきた種、鹿児島県産一番茶、荒茶）を、処理量１０ｋｇ／時間、吐出圧力０．９ＭＰａの条件によりジェットミル粉砕（日本乾溜工業社製４３７型）することにより、混濁液用粉砕茶Ｅを得た。
(Crushed tea E for turbid liquid)
Green tea leaves (Yabukita seeds, Kagoshima prefecture first tea, rough tea) are turbid by jet milling (type 437 manufactured by Nippon Kiboshi Kogyo Co., Ltd.) under the conditions of a throughput of 10 kg / hour and discharge pressure of 0.9 MPa. A ground tea E was obtained.
（粉砕茶葉混濁液Ｆ）
前記混濁液用粉砕茶Ｅ（６ｇ）を３００ｍＬの水に高速ホモジナイザーで分散し、遠心分離機（ウエストファリア社製ＳＡ１連続遠心分離機）を用いて流速４８０Ｌ／ｈｒ、回転数１００００ｒｐｍ、遠心沈降面積（Σ）１０００ｍ２で処理し、水で７００ｍｌにメスアップすることにより粉砕茶葉混濁液Ｆを得た。この粉砕茶葉混濁液Ｆの浮遊物質濃度（ＳＳ）は４００ｍｇ／Ｌであった。
(Crushed tea leaf turbid liquid F)
The pulverized tea E (6 g) for turbid liquid was dispersed in 300 mL of water with a high-speed homogenizer, and the flow rate was 480 L / hr, the rotational speed was 10,000 rpm, and the centrifugal sedimentation area (using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia)) Σ) Treated with 1000 m 2 and made up to 700 ml with water to obtain a crushed tea leaf turbid liquid F. The suspended solid concentration (SS) of this ground tea leaf turbidity liquid F was 400 mg / L.
（混濁液用粉砕茶Ｇ）
緑茶葉（やぶきた種、鹿児島県産二番茶、荒茶）２００ｋｇを、ボールミル粉砕（マキノ社製ＢＭ−４００）に投入して粉砕することにより混濁液用粉砕茶Ｇを得た。
(Crushed tea G for turbid liquid)
200 kg of green tea leaves (Yabukita seed, Kagoshima prefecture second tea, rough tea) were put into a ball mill (BM-400 manufactured by Makino Co., Ltd.) and pulverized to obtain a crushed tea G for turbid liquid.
（粉砕茶葉混濁液Ｈ）
前記混濁液用粉砕茶Ｇ（０．５８ｇ）を３００ｍＬの水に高速ホモジナイザーで分散し、水で７００ｍｌにメスアップすることにより粉砕茶葉混濁液Ｈを得た。この粉砕茶葉混濁液Ｈの浮遊物質濃度（ＳＳ）は４００ｍｇ／Ｌであった。
(Crushed tea leaf turbid liquid H)
The crushed tea leaf turbid liquid H (0.58 g) was dispersed in 300 mL of water with a high-speed homogenizer and made up to 700 ml with water to obtain a crushed tea leaf turbid liquid H. The suspended solid concentration (SS) of the ground tea leaf turbid liquid H was 400 mg / L.
（実施品１）
緑茶葉抽出液Ａ、Ｂ、Ｃ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂ：緑茶抽出液Ｃの配合割合（重量比）が２５：２５：５０）７００ｍｌと、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が９０：１０）２５０ｍｌとを用いて目標浮遊物質濃度（ＳＳ）が５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品１）を得た。
(Product 1)
700 ml of green tea leaf extract A, B, C mixed solution (green tea leaf extract A: green tea leaf extract B: green tea extract C blending ratio (weight ratio) is 25:25:50) and crushed tea leaf turbid liquid F, H mixture (crushed tea leaf turbid liquid F: blended ratio (weight ratio) of crushed tea leaf turbid liquid H is 90:10) 250 ml and blended so that the target suspended solids concentration (SS) is 50 mg / L Then, 350 ppm of vitamin C was added, sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and the volume was increased with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 1) was obtained.
（実施品２）
緑茶葉抽出液Ｂ、Ｃ混合液（緑茶葉抽出液Ｂ：緑茶葉抽出液Ｃの配合割合（重量比）が７５：２５）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が７０：３０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が３０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品２）を得た。
(Product 2)
Green tea leaf extract B, C mixture (green tea leaf extract B: green tea leaf extract C blending ratio (weight ratio) is 75:25), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F : The blending ratio (weight ratio) of the crushed tea leaf turbid liquid H is 70:30) according to the product 1 so that the target suspended solids concentration (SS) is 30 mg / L, vitamin C is added 350 ppm, Sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 2) was obtained.
（実施品３）
緑茶葉抽出液Ｂ、Ｃ混合液（緑茶葉抽出液Ｂ：緑茶葉抽出液Ｃの配合割合（重量比）が２８：７２）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が４０：６０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が８０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品３）を得た。
(Product 3)
Green tea leaf extract B, C mixture (green tea leaf extract B: blending ratio (weight ratio) of green tea leaf extract C is 28:72), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F : Blending ratio (weight ratio) of crushed tea leaf turbid liquid H 40:60) is blended so that the target suspended solids concentration (SS) is 80 mg / L according to the product 1, and 350 ppm of vitamin C is added, Sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 3) was obtained.
（実施品４）
緑茶葉抽出液Ｂ、Ｃ混合液（緑茶葉抽出液Ｂ：緑茶葉抽出液Ｃの配合割合（重量比）が４０：６０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が３０：７０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が１００ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品４）を得た。
(Product 4)
Green tea leaf extract B, C mixture (green tea leaf extract B: blending ratio (weight ratio) of green tea leaf extract C 40:60), and ground tea leaf turbid liquid F, H mixture (ground tea leaf turbid liquid F : Blending ratio (weight ratio) of crushed tea leaf turbid liquid H is 30:70) and blending so that the target suspended solids concentration (SS) is 100 mg / L according to the product 1, adding 350 ppm of vitamin C, Sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 4) was obtained.
（実施品５）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が３０：７０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が５０：５０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品５）を得た。
(Product 5)
Green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 30:70), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F : The blending ratio (weight ratio) of the ground tea leaf turbid liquid H is 50:50) according to the product 1 so that the target suspended solids concentration (SS) is 50 mg / L, vitamin C is added 350 ppm, Sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 5) was obtained.
（実施品６）
緑茶葉抽出液Ａ、Ｂ、Ｄ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂ：緑茶葉抽出液Ｄの配合割合（重量比）が５：４０：５５）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が１０：９０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が１５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品６）を得た。
(Product 6)
Green tea leaf extract A, B, D mixture (green tea leaf extract A: green tea leaf extract B: green tea leaf extract D blending ratio (weight ratio) 5:40:55) and ground tea leaf turbid liquid F , H mixture liquid (crushed tea leaf turbid liquid F: blending ratio (weight ratio) of crushed tea leaf turbid liquid H is 10:90) so that the target suspended solids concentration (SS) is 150 mg / L according to Example 1 The mixture was added, 350 ppm of vitamin C was added, sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and then the volume was increased to 2000 mL with pure water. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 6) was obtained.
（比較品１）
緑茶葉抽出液Ｂ、Ｄ混合液（緑茶葉抽出液Ｂ：緑茶葉抽出液Ｄの配合割合（重量比）が１０：９０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が１０：９０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品１）を得た。
(Comparative product 1)
Green tea leaf extract B, D mixed solution (green tea leaf extract B: mixing ratio (weight ratio) of green tea leaf extract D is 10:90), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F : The blending ratio (weight ratio) of the crushed tea leaf turbid liquid H is 10:90) so that the target suspended solids concentration (SS) is 50 mg / L according to the product 1, and 350 ppm of vitamin C is added, Sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative product 1) was obtained.
（比較品２）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ｂ：緑茶葉抽出液Ｄの配合割合（重量比）が１０：９０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が１０：９０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が３０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品２）を得た。
(Comparative product 2)
Green tea leaf extract A, B mixture (green tea leaf extract B: green tea leaf extract D blending ratio (weight ratio) is 10:90), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F : The blending ratio (weight ratio) of the crushed tea leaf turbid liquid H is 10:90) so that the target suspended solids concentration (SS) is 30 mg / L according to the product 1, and 350 ppm of vitamin C is added, Sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative product 2) was obtained.
（比較品３）
緑茶葉抽出液Ａ、Ｃ、Ｄ混合液（緑茶葉抽出液Ａ：緑茶抽出液Ｃ：緑茶葉抽出液Ｄの配合割合（重量比）が２０：５０：３０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が５０：５０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が８０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品３）を得た。
(Comparative product 3)
Green tea leaf extract A, C, D mixed solution (green tea leaf extract A: green tea extract C: blending ratio (weight ratio) of green tea leaf extract D is 20:50:30), and crushed tea leaf turbid liquid F, H mixture liquid (crushed tea leaf turbid liquid F: blended ratio (weight ratio) of crushed tea leaf turbid liquid H is 50:50) is blended so that the target suspended solids concentration (SS) is 80 mg / L according to Example 1 Then, 350 ppm of vitamin C was added, sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and the pH was adjusted, and the volume was increased with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 3) was obtained.
（比較品４）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶抽出液Ｂの配合割合（重量比）が５：９５）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が１０：９０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が７０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品４）を得た。
(Comparative product 4)
Green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea extract B blending ratio (weight ratio) is 5:95), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F: The blending ratio (weight ratio) of the crushed tea leaf turbid liquid H is 10:90) so that the target suspended substance concentration (SS) is 70 mg / L according to the product 1, and 350 ppm of vitamin C is added and heated. Sodium bicarbonate was added to adjust the pH of the sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 4) was obtained.
（比較品５）
緑茶葉抽出液Ａ、Ｂ、Ｃ混合液（緑茶葉抽出液Ａ：緑茶抽出液Ｂ：緑茶抽出液Ｃの配合割合（重量比）が２５：２５：５０）、および粉砕茶葉混濁液Ｆを実施品１に準じて目標浮遊物質濃度（ＳＳ）が１０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品５）を得た。
(Comparative product 5)
Green tea leaf extract A, B, C mixed liquid (green tea leaf extract A: green tea extract B: blending ratio (weight ratio) of green tea extract C is 25:25:50) and crushed tea leaf turbid liquid F According to product 1, blended so that the target suspended solids concentration (SS) would be 10 mg / L, added 350 ppm of vitamin C, and added sodium bicarbonate so that the pH of the heat sterilization treatment was 6.2 to adjust the pH. After carrying out, it was made up with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 5) was obtained.
（比較品６）
緑茶葉抽出液Ｂ、Ｃ混合液（緑茶抽出液Ｂ：緑茶抽出液Ｃの配合割合（重量比）が７５：２５）、および粉砕茶葉混濁液Ｆを実施品１に準じて目標浮遊物質濃度（ＳＳ）が２０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品６）を得た。
(Comparative product 6)
Green tea leaf extract B, C mixture (green tea extract B: green tea extract C blending ratio (weight ratio) is 75:25), and ground tea leaf turbidity F is the target suspended solids concentration ( SS) was mixed to 20 mg / L, 350 ppm of vitamin C was added, sodium bicarbonate was added so that the pH of the heat sterilization treatment was 6.2, pH was adjusted, and then purified to 2000 mL. We made up with water. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 6) was obtained.
（比較品７）
緑茶葉抽出液Ｂ、Ｃ混合液（緑茶抽出液Ｂ：緑茶抽出液Ｃの配合割合（重量比）が２５：７５）、および粉砕茶葉混濁液Ｈを実施品１に準じて目標浮遊物質濃度（ＳＳ）が１５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品７）を得た。
(Comparative product 7)
Green tea leaf extract B, C mixed solution (green tea extract B: green tea extract C blending ratio (weight ratio) is 25:75) and ground tea leaf turbid liquid H according to the target product 1 SS) was added to 150 mg / L, 350 ppm of vitamin C was added, sodium bicarbonate was added to adjust the pH of the heat sterilization treatment to 6.2, and then the pH was adjusted to 2000 mL. We made up with water. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 7) was obtained.
（比較品８）
緑茶葉抽出液Ｂ、Ｃ混合液（緑茶抽出液Ｂ：緑茶抽出液Ｃの配合割合（重量比）が６０：４０）、および粉砕茶葉混濁液Ｈを実施品１に準じて目標浮遊物質濃度（ＳＳ）が５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品８）を得た。
(Comparative product 8)
Green tea leaf extract B, C mixed solution (green tea extract B: green tea extract C blending ratio (weight ratio) 60:40) and ground tea leaf turbid liquid H according to the target product 1 SS) was mixed to 50 mg / L, 350 ppm of vitamin C was added, sodium bicarbonate was added so that the pH of the heat sterilization treatment was 6.2, pH was adjusted, and then purified to 2000 mL. We made up with water. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 8) was obtained.
（比較品９）
緑茶葉抽出液Ａ、Ｃ混合液（緑茶葉抽出液Ａ：緑茶抽出液Ｃの配合割合（重量比）が９０：１０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が９０：１０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品９）を得た。
(Comparative product 9)
Green tea leaf extract A, C mixed solution (green tea leaf extract A: green tea extract C blending ratio (weight ratio is 90:10)), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F: The blending ratio (weight ratio) of the ground tea leaf turbid liquid H is 90:10) according to the product 1 so that the target suspended solids concentration (SS) is 50 mg / L, and 350 ppm of vitamin C is added and heated. Sodium bicarbonate was added to adjust the pH of the sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 9) was obtained.
（比較品１０）
緑茶葉抽出液Ａ、Ｄ混合液（緑茶葉抽出液Ａ：緑茶抽出液Ｄの配合割合（重量比）が７０：３０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が３０：７０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品１０）を得た。
(Comparative product 10)
Green tea leaf extract A, D mixed solution (green tea leaf extract A: green tea extract D blending ratio (weight ratio) is 70:30), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F: The blending ratio (weight ratio) of the ground tea leaf turbid liquid H is 30:70) so that the target suspended solids concentration (SS) is 50 mg / L according to the product 1, and 350 ppm of vitamin C is added and heated. Sodium bicarbonate was added to adjust the pH of the sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative product 10) was obtained.
（比較品１１）
緑茶葉抽出液Ｂ、Ｄ混合液（緑茶葉抽出液Ｂ：緑茶抽出液Ｄの配合割合（重量比）が５０：５０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が５０：５０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が１００ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品１１）を得た。
(Comparative product 11)
Green tea leaf extract B, D mixture (green tea leaf extract B: blending ratio (weight ratio) of green tea extract D is 50:50), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F: The blending ratio (weight ratio) of the ground tea leaf turbid liquid H is 50:50) is blended so that the target suspended solids concentration (SS) is 100 mg / L according to the product 1, and 350 ppm of vitamin C is added and heated. Sodium bicarbonate was added to adjust the pH of the sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative Product 11) was obtained.
（比較品１２）
緑茶葉抽出液Ｂ、Ｃ混合液（緑茶葉抽出液Ｂ：緑茶抽出液Ｃの配合割合（重量比）が９０：１０）、および粉砕茶葉混濁液Ｆ、Ｈ混合液（粉砕茶葉混濁液Ｆ：粉砕茶葉混濁液Ｈの配合割合（重量比）が１０：９０）を実施品１に準じて目標浮遊物質濃度（ＳＳ）が５０ｍｇ／Ｌとなるように配合し、ビタミンＣを３５０ｐｐｍ添加し、加熱殺菌処理のｐＨが６．２となるよう重曹を添加してｐＨ調整を行った後、２０００ｍＬとなるように純水でメスアップした。その後、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品１２）を得た。各サンプルの調合比率は、以下のとおりである。
(Comparative product 12)
Green tea leaf extract B, C mixed solution (green tea leaf extract B: blending ratio (weight ratio) of green tea extract C is 90:10), and ground tea leaf turbid liquid F, H mixed liquid (ground tea leaf turbid liquid F: The blending ratio (weight ratio) of the crushed tea leaf turbid liquid H is 10:90) so that the target suspended solids concentration (SS) is 50 mg / L according to the product 1, and 350 ppm of vitamin C is added and heated. Sodium bicarbonate was added to adjust the pH of the sterilization treatment to 6.2, and the pH was adjusted, and then diluted with pure water to 2000 mL. Thereafter, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (Comparative product 12) was obtained. The mixing ratio of each sample is as follows.
（各成分の測定方法）
既述のとおり、果糖、ブドウ糖、ショ糖、麦芽糖、セロビオース、スタキオース、シュウ酸、カフェインの各濃度は、高速液体クロマトグラム（ＨＰＬＣ）を用い、検量線法によって測定した。
また、浮遊物質濃度（suspended solids（ＳＳ））については、ＪＩＳ（日本工業規格）Ｋ０１０２の９の方法に準拠し、５℃のサンプルを供試し測定した。ろ過材（メンブレンフィルター（セルロースアセテートタイプ）、孔径１μｍ、径４７ｍｍ（東洋濾紙社製））をろ過器に取り付け、サンプル適量（４５〜１００ｍｌ）をろ過器に注ぎ入れて吸引ろ過し、その後５０ｍｌの純水にて洗浄を行い、ろ過材をピンセットを用いてろ過器から取り外し、９０℃で３０分間乾燥した。そのろ過材をデシケーター中で放冷し、ろ過材上の残留物質の質量を測定した。
さらに、沈降性浮遊物質濃度（settleable
suspended solid（ＳＳＳ））は、２０℃で４時間静置したサンプルの上澄みの浮遊物質濃度（ＳＳ）を測定し、静置前の浮遊物質濃度（ＳＳ）との差分により求めた（沈降性浮遊物質濃度（ＳＳＳ）＝静置前の浮遊物質濃度（ＳＳ）−静置（２０℃、４時間）後の浮遊物質濃度（ＳＳ））。
( Measurement method of each component )
As described above, each concentration of fructose, glucose, sucrose, maltose, cellobiose, stachyose, oxalic acid, and caffeine was measured by a calibration curve method using a high performance liquid chromatogram (HPLC).
Moreover, about suspended solids (SS), 5 degreeC sample was tested and measured based on 9 methods of JIS (Japanese Industrial Standards) K0102. A filter medium (membrane filter (cellulose acetate type), pore diameter 1 μm, diameter 47 mm (manufactured by Toyo Roshi Kaisha)) is attached to a filter, and an appropriate amount of sample (45 to 100 ml) is poured into the filter and suction filtered, and then 50 ml After washing with pure water, the filter medium was removed from the filter using tweezers and dried at 90 ° C. for 30 minutes. The filter medium was allowed to cool in a desiccator, and the mass of the residual material on the filter medium was measured.
In addition, sedimentary suspended solids concentration (settleable
Suspended solid (SSS)) was determined by measuring the suspended solids concentration (SS) in the supernatant of a sample that was allowed to stand for 4 hours at 20 ° C. Substance concentration (SSS) = Floating substance concentration (SS) before standing-Floating substance concentration (SS) after standing (20 ° C., 4 hours)).
（評価方法）
実施品１〜６及び比較品１〜１２の全てについて、専門のパネリスト１０人が、加温（６３℃）したときの官能評価（官能評価１）と、冷めたとき（１８℃）の官能評価（官能評価２）を実施し、さらに６３℃における外観評価を実施した。それぞれのサンプルの各項目について５段階で評価し（１〜５点）、その合計値に基づき総合評価をした。なお、総合評価は、良好な評価の順にそれぞれ「◎」、「○」、「△」、「×」とした。
(Evaluation method)
Sensory evaluation (sensory evaluation 1) when 10 expert panelists heated (63 ° C.) and sensory evaluation when cooled (18 ° C.) for all of the products 1 to 6 and the comparative products 1 to 12 (Sensory evaluation 2) was performed, and an appearance evaluation at 63 ° C. was further performed. Each item of each sample was evaluated in 5 stages (1 to 5 points), and comprehensive evaluation was performed based on the total value. The overall evaluation was “◎”, “◯”, “Δ”, and “×” in order of favorable evaluation.
なお、表１〜２は、各サンプルの調整に供した緑茶葉抽出液の配合割合（緑茶葉抽出液全量に対する配合割合）と、粉砕茶葉混濁液の割合（粉砕茶葉混濁液全量に対する配合割合）を示す。また、表３〜５は、各サンプルにおける成分値及び評価を示す。 Tables 1 and 2 show the blending ratio of green tea leaf extract (mixing ratio with respect to the total amount of green tea leaf extract) and the ratio of ground tea leaf turbid liquid (blending ratio with respect to the total amount of ground tea leaf turbidity liquid). Indicates. Moreover, Tables 3-5 show the component value and evaluation in each sample.
（表１）
（表２）
（表３）
（表４）
（表５）
（考察）
本発明品１〜６は、加温時における食感、香り（甘い火香）、滋味（苦味−えぐみ）のいずれも良好又は比較的に良好であり、各評価項目におけるバランスにも優れていた。また、本発明品１〜６は、冷めたときの評価においても良好又は比較的に良好であり、各評価項目におけるバランスにも優れていた。
これに対して、比較品１〜１２は、加温時と冷めたときとの両評価において極めて低い点数（１点）が与えられた。また、比較品１〜１２は、加温時と冷めたときとの差が大きいものも多く、本願発明の効果が奏されないという結果が確認された。
(Discussion)
The inventive products 1 to 6 are good or relatively good in texture, aroma (sweet incense) and nourishment (bitter taste-eggumi) during heating, and are excellent in balance in each evaluation item. It was. Moreover, this invention products 1-6 were favorable or comparatively favorable also in the evaluation when it cooled, and were excellent also in the balance in each evaluation item.
On the other hand, comparative products 1 to 12 were given very low scores (one point) in both evaluations when heated and when cooled. Moreover, many of the comparative products 1-12 had a large difference between the time of heating and the time of cooling, and the result that the effect of this invention was not show | played was confirmed.
Claims (7)
The ratio (SSS / SS) of the suspended solid concentration (SS) to the sedimentary suspended solid concentration (SSS) is adjusted to 0.07 to 0.70, and the mass ratio of glucose skeleton sugar to fructose (fructose / glucose skeleton sugar). ) Is adjusted to 0.04 to 0.14, and the mass ratio of caffeine to oxalic acid (oxalic acid / caffeine) is adjusted to 0.25 to 0.48. How to maintain.
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| JP5679615B1 (en) * | 2014-08-14 | 2015-03-04 | 株式会社 伊藤園 | Tea beverage, method for producing the same, and method for adjusting sweet and astringent taste of containered green tea beverage |
| CN110022686A (en) * | 2016-11-29 | 2019-07-16 | 花王株式会社 | Beverage composition for treating dental erosion |
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| JP6478099B2 (en) * | 2014-12-16 | 2019-03-06 | アサヒ飲料株式会社 | Containerized green tea beverage |
| JP5978466B1 (en) * | 2015-08-31 | 2016-08-24 | 株式会社 伊藤園 | Bottled fruit juice-containing beverage and method for producing the same |
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| JP2005058210A (en) * | 2003-07-30 | 2005-03-10 | Kao Corp | Packaged beverage |
| JP2005058211A (en) * | 2003-07-30 | 2005-03-10 | Kao Corp | Packaged beverage |
| WO2011102156A1 (en) * | 2010-02-16 | 2011-08-25 | 株式会社伊藤園 | Manufacturing method for raw tea material used in beverages |
| WO2012029132A1 (en) * | 2010-08-31 | 2012-03-08 | 株式会社伊藤園 | Packaged green tea drink and method for producing same |
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| JP2005058210A (en) * | 2003-07-30 | 2005-03-10 | Kao Corp | Packaged beverage |
| JP2005058211A (en) * | 2003-07-30 | 2005-03-10 | Kao Corp | Packaged beverage |
| WO2011102156A1 (en) * | 2010-02-16 | 2011-08-25 | 株式会社伊藤園 | Manufacturing method for raw tea material used in beverages |
| WO2012029132A1 (en) * | 2010-08-31 | 2012-03-08 | 株式会社伊藤園 | Packaged green tea drink and method for producing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP5679615B1 (en) * | 2014-08-14 | 2015-03-04 | 株式会社 伊藤園 | Tea beverage, method for producing the same, and method for adjusting sweet and astringent taste of containered green tea beverage |
| JP2016041026A (en) * | 2014-08-14 | 2016-03-31 | 株式会社 伊藤園 | Packed green tea beverage and manufacturing method of the same, and method for adjusting sweet and astringent taste of packed green tea beverage |
| CN110022686A (en) * | 2016-11-29 | 2019-07-16 | 花王株式会社 | Beverage composition for treating dental erosion |
| US11464240B2 (en) | 2016-11-29 | 2022-10-11 | Kao Corporation | Beverage composition |
| US11903394B2 (en) | 2016-11-29 | 2024-02-20 | Kao Corporation | Beverage composition |
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| JP2014212759A (en) | 2014-11-17 |
| TW201440657A (en) | 2014-11-01 |
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