JP6576202B2 - Containerized tea beverage with reduced light degradation - Google Patents

Description

  The present invention relates to a container-packed tea beverage in which light deterioration is suppressed and a method for producing the same.

  Beverages packed in light-transmitting containers such as transparent PET bottles and glass bottles have the advantage of being able to see the appearance and quantity of beverages as contents compared to cans and paper containers. Furthermore, with the convenience that PET bottles can be reclosed, beverages containing PET bottles are in great demand. However, on the other hand, transparent containers such as PET bottles are susceptible to light, and depending on the type of beverage to be filled, there is a risk that the beverage components contained will deteriorate due to light and cause flavor deterioration. The problem with respect to light degradation of beverages has been mainly directed to components contained in beverages other than tea beverages. For example, in beverages having a citrus aroma component, citral, one of the components, is affected by light. It is known that structural changes may occur and off-flavor may be emitted, and in milk beverages, milk components such as milk fat may be oxidized by light, resulting in a different odor. Therefore, a method for preventing the light deterioration has been proposed. On the other hand, regarding tea beverages, the problem of flavor deterioration due to photodegradation of the contained tea components has been relatively unconventional in the past.

  As a method for suppressing photodegradation in instant green tea, a method using an antioxidant such as ascorbic acid is disclosed. For example, Japanese Patent Laid-Open No. 2005-58142 discloses an instant green tea in which deterioration and alteration due to photo-oxidation are suppressed by extracting fired green tea leaves with an aqueous extraction solvent containing ascorbic acid. In this publication, instant green tea is disclosed in which anti-oxidation-treated powdered tea obtained by subjecting powdered tea to anti-oxidation treatment is added to the tea extract to suppress fading and altered odor due to light deterioration. Yes. In addition, in Japanese Patent Application Laid-Open No. 2007-289115, ascorbic acid and an aqueous solution containing an antioxidant such as sodium ascorbate are used. A method for producing a dispersed tea having a light deterioration inhibiting effect is disclosed.

  In tea beverages, many methods for suppressing deterioration have been disclosed in the past as techniques for suppressing flavor deterioration during distribution and storage of container-packed tea beverages such as green tea, black tea, and oolong tea. For example, Japanese Patent Laid-Open No. 7-59513 discloses a tea beverage that can maintain the original flavor of tea over a long period of time by mixing a tea beverage extract residue exceeding the normal amount in a tea extract. Kai 2001-245592 discloses a black tea extract in which trehalose is added to the black tea extract to prevent thermal deterioration such as browning or flavor deterioration during storage. JP-A-2005-198531 discloses a tea beverage in a transparent container that has been adjusted to an acidity of pH 3.0 to 5.0 and then adjusted to a pH of 5.5 to 7.0. According to temperature, there is no occurrence of orientation, color deterioration is small, and a transparent container filled tea beverage that retains the original taste and aroma of tea extract is disclosed in JP-A-2015-80436. Containerized fermented tea beverages and semi-fermented products with added flavor deterioration inhibitors containing one or more extracts of purpurea, echinacea angstifolia and echinacea parida, with reduced generation of off-flavors due to long-term storage Tea drinks are disclosed. However, these are all methods for suppressing flavor deterioration due to temperature or the like under long-term storage, and are not for suppressing deterioration of tea beverage components due to light.

  On the other hand, a tea drink is basically provided as a container-packed tea drink by preparing an extract obtained by extracting raw tea leaves with an aqueous solvent such as water or hot water, and filling the extracted liquid into a container. Therefore, the main component is a water-soluble component. However, various tea beverages in which tea powder or the like is contained in a tea beverage and an aqueous solvent-insoluble component of tea leaves have been conventionally disclosed (Japanese Patent Laid-Open Nos. 10-234301 and 11). -276074, JP-A 2000-78946, JP-A 2000-228953). Japanese Patent Application Laid-Open No. 2009-219447 discloses a roasted tea containing glyceroglycolipid and chlorophyll in the tea leaf cell wall in order to give the tea beverage the original flavor and richness of tea and a rich aroma. Japanese Patent Application Laid-Open No. 2004-89146 discloses a tea beverage such as a green tea beverage in which powdered tea leaves are added to a tea extract, in order to utilize an oil-soluble component useful for health contained in tea. Tea beverages such as green tea and semi-fermented tea, in which the oil-soluble component is extracted from tea leaves and tea seeds and the oil-soluble component is emulsified in a tea extract, are disclosed.

  Furthermore, in recent years, tea beverages containing glyceroglycolipids and the like have been disclosed in containerized tea beverages in order to impart umami and richness to the beverage. For example, Japanese Patent Application Laid-Open No. 2011-10642 discloses a container-packed tea beverage containing glyceroglycolipid derived from tea leaves, and Japanese Patent Application Laid-Open No. 2013-188139 discloses pectin derived from tea leaves, glyceroglycolipids, and catechins. JP 2014-68631 A discloses a green tea tea beverage packed in a container containing catechins and a glyceroglycolipid such as monogalactosyl diglyceride. JP-A-2014-68636 discloses a caffeine-containing beverage in which caffeine-containing beverages contain a glyceroglycolipid such as monogalactosyl diglyceride and digalactosyl diglyceride to reduce the bitterness of caffeine (egg taste). Japanese Patent Application Laid-Open No. 2014-193183 discloses powdered matcha or ground tea leaves and mono Powder tea beverage which contains a glyceroglycolipid such as lactosyl diglyceride and digalactosyldiglyceride is disclosed.

  As described above, in the tea-packed tea beverages, in recent years, tea beverages having various beverage components are provided, and when the beverage is packed and provided in a light-transmitting container such as a transparent plastic bottle or glass bottle, Deterioration such as flavor due to light deterioration during distribution or storage may occur. Therefore, it is necessary to provide a method for suppressing and preventing deterioration of these tea beverages for the distribution and storage of various tea beverages.

JP-A-7-59513. Japanese Patent Laid-Open No. 10-234301. Japanese Patent Application Laid-Open No. 11-276074. JP 2000-78946 A. JP 2000-228953 A. Japanese Patent Laid-Open No. 2001-245592. JP 2004-89146 A. JP-A-2005-58142. JP 2005-198531 A. JP 2006-254819 A. JP 2007-289115 A. JP 2009-219447 A. JP2011-10461A. JP2013-188139A. JP, 2014-68631, A. JP, 2014-68632, A. JP, 2014-68636, A. Unexamined-Japanese-Patent No. 2014-193183. JP, 2015-80436, A.

  The problem of the present invention is that various tea beverages are distributed and stored in a light-transmitting container or the like, and by preventing light deterioration of the beverage components, the container-packed tea beverages in which light deterioration is suppressed, And a manufacturing method thereof.

  In order to solve the above-mentioned problems, the present inventors are diligently studying a method for preventing light deterioration in various tea beverages. Factors that cause this phenomenon were investigated, and in the investigation, it was found that photodegradation occurred in a tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume was more than a certain level. And on that basis, as a result of earnestly examining the method for suppressing the photodegradation, it was found that the photodegradation of the tea component is effectively suppressed by adding and containing caramel to the tea beverage. It came to be completed.

  That is, the present invention is a container-packed tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, and by containing caramel in the tea beverage, photodegradation of the tea beverage component is suppressed. It consists of packed tea drinks.

  A tea beverage is basically provided as a tea beverage packed in a container by preparing an extract obtained by extracting raw tea leaves with an aqueous solvent such as water or hot water, and filling this into a container. The main component is a water-soluble component. On the other hand, glyceroglycolipids are contained in tea leaves (Japanese Patent Laid-Open No. 2005-343814). Recently, in tea drinks, the addition of powdered tea or the addition of tea leaf fat-soluble ingredients has led to the introduction of tea shell ingredients into the drinks. By inclusion, tea beverages containing glyceroglycolipids in tea beverages are provided. In addition, tea beverages in which glyceroglycolipids in tea beverages are enhanced are also provided. In the present invention, in these various tea beverages, it was found that a beverage having a ratio of the glyceroglycolipid amount to the tannin amount per unit volume of a certain level or more caused photodegradation, and the addition of caramel to the photodegradation of the beverage Has been found to be effective, and the present invention has been made.

  In the present invention, the content of caramel in the tea beverage is preferably in the range of 0.0005 to 0.2% by weight per beverage.

  In the present invention, the packaged tea beverage can include a packaged tea beverage containing at least one of tea powder, tea extract, or an extract extracted from crushed tea leaves. And tea beverages. In the present invention, the packaged tea beverage can be provided as a packaged tea beverage filled in a light transmissive container.

  In the production of a container-packed tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, the present invention provides an amount of 0.0005 to 0.2% by weight per caramel for the tea beverage. The invention of the manufacturing method of the container-packed tea drink by which the photodegradation of the tea drink component was suppressed is included. Further, the present invention provides a containerized tea beverage having a ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume of 0.001 or more. The invention of the method of suppressing the photodegradation of the beverage component of the container-packed tea beverage is included

  That is, the present invention specifically relates to [1] a container-packed tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, by adding caramel to the tea beverage, The container-packed tea beverage in which the light deterioration of the beverage component is suppressed, and the content of [2] caramel is 0.0005 to 0.2% by weight per beverage, as described in [1] above Extracted from one or more of a tea-packed tea beverage in which photodegradation of the tea beverage component of [3] and a tea-packed tea beverage extracted from [3] tea-packed tea beverage is extracted from tea powder, tea extract, or ground tea leaves A container-packed tea beverage in which the light deterioration of the tea beverage component according to [1] or [2] is suppressed, or [4] a container-packed tea beverage, The tea beverage [1] to [3] A container-packed tea beverage in which light deterioration of the tea beverage component is suppressed, or [5] a container-packed tea beverage in which a container-filled tea beverage is filled in a light-transmitting container. It consists of a container-packed tea beverage in which photodegradation of the tea beverage component according to any one of [1] to [4] is suppressed.

  [6] In the production of a container-packed tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, the present invention provides caramel to the tea beverage per 0.0005-0. .2% by weight added and contained, a method for producing a containerized tea beverage in which photodegradation of tea beverage components is suppressed, and [7] the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0 In the production of container-packed tea beverages of 0.001 or more, by adding caramel to tea beverages in an amount of 0.0005 to 0.2% by weight per beverage, photodegradation of beverage components of container-packed tea beverages can be achieved. A method of suppressing.

  The present invention provides a container-packed tea beverage in which various types of tea beverages are distributed and stored in a light-transmitting container or the like and light deterioration is suppressed and the flavor is stable.

  The present invention is a container-packed tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, by containing caramel in the tea beverage, the photodegradation of the tea beverage component is suppressed, It comprises providing a packaged tea beverage having a stable flavor and a method for producing the tea beverage.

<Light degradation>
When a tea beverage filled in a transparent container such as a plastic bottle is left under sunlight or fluorescent light, the tea's original aroma is reduced due to deterioration of the tea beverage components, and instead a metal odor, plum-like odor Off-flavor occurs. In the present invention, the deterioration of the tea beverage component due to the light is referred to as “light deterioration” of the tea beverage.

  Light degradation of tea beverages does not occur equally in all tea beverages, and in the present invention, tea beverages that cause light degradation of tea beverages have a constant ratio of glyceroglycolipid amount to tannin amount per unit volume. I found out that this is the case. Therefore, among various tea beverages, examples of tea beverages that are the subject of the present invention include container-packed tea beverages containing glyceroglycolipids. In the tea beverage, a tea beverage produced using a tea extract having a glyceroglycolipid amount ratio of 0.001 or more to the tannin amount contained in a unit volume as a raw material tends to cause photodegradation. In addition, when the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.002 or more, and further 0.003 or more, the tea beverage is more likely to be photodegraded. There is no particular upper limit to the ratio of the amount of glyceroglycolipid to the amount of tannin, but it is 1 or less, more preferably 0.1 or less from the viewpoint of flavor. In addition, the extraction liquid obtained under the condition that the glyceroglycolipid, which is an intracellular component, can be easily eluted by using ground tea leaves during extraction, the tea extract obtained by concentrating the extract or the dried tea powder. When used, the ratio of the amount of glyceroglycolipid to the amount of tannin contained in the unit volume of the extract is often 0.001 or more.

  When the amount of tannin and glyceroglycolipid in the tea extract is quantitatively analyzed, and the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is within the above range, the addition of caramel will suppress photodegradation. A container-packed tea beverage can be manufactured.

  Here, the glyceroglycolipid is a glycolipid in which a sugar chain is ester-bonded to diacylglycerol. Examples of monosaccharides constituting the sugar chain include galactose, glucose, mannose, fructose, xylose, arabinose and the like, and acyl groups include saturated or unsaturated fatty acid residues, that is, linolenic acid and linoleic acid. , Residues such as oleic acid, stearic acid and palmitic acid. Since glyceroglycolipid is contained in the cells of tea leaves, for example, extraction using finely ground tea leaves is thought to increase the concentration of glyceroglycolipid, and the concentration depends on the type and extraction method of tea leaves. It is thought to fluctuate.

  The quantitative analysis of glyceroglycolipid is a known method of detecting by a differential refractive index (RI) detector, UV detector, etc. in an HPLC analysis system using a reverse phase column (see the method described in JP-A-2014-193183). It can be analyzed by such as.

  On the other hand, the amount of tannin is a numerical value that represents the total amount of polyphenols in tea beverages or tea extracts, such as non-polymerized catechins and polymerized catechins, and is a numerical value that is an indicator of the strength of tea beverages. . The amount of tannin can be measured by the iron tartrate method (see Toshiro Nakabayashi et al., “Chemistry and Functions of Green Tea, Black Tea, Oolong Tea”, Kogaku Publishing, page 137).

<Packed tea beverage>
In various types of tea beverages, examples of tea beverages that are the subject of the present invention include container-packed tea beverages containing glyceroglycolipids. As described above, the tea extract of the tea beverage can be specified as a tea extract having a ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume of 0.001 or more. The tea extract of the tea beverage of the present invention is not particularly limited except that it is the tea extract, and any tea extract may be used. The tea used may be any tea as long as it uses tea leaves derived from Camellia sinensis. Specifically, green teas that are non-fermented teas, oolong teas that are semi-fermented teas, black teas that are fermented teas, and microbial fermented teas such as black tea that is obtained by fermenting tea leaves with microorganisms. There may be.

  Among them, black tea is an example of tea that is particularly effective for the effects of the present invention. In black tea, the tea leaves used may be of any kind such as Darjeeling, Dimbra, Assam, Uba, Nilgiri, Nuwara area, etc., and two or more kinds of tea leaves may be blended.

  The tea extract used to produce the tea beverage may be an extract obtained by directly extracting tea leaves, or after obtaining a normal tea extract, the extract is concentrated according to a conventional method. An extract (tea extract) or a dry tea powder (tea powder) obtained by spray drying may be used by re-dissolving in raw material water. In the extraction, any method used in the production of ordinary tea beverages such as addition of ascorbic acid can be used. Moreover, you may utilize what is sold as a food raw material for tea extract and tea powder.

  In producing a tea beverage, the raw material added to the tea extract can be freely selected in addition to the caramel required in the present invention. For example, in the case of black tea, when processing into lemon tea, lemon juice, acidulant and the like may be added as appropriate, and when processing into milk tea, milk components and the like may be added as appropriate. In addition, sweeteners such as sugar and isomerized liquid sugar, and high-intensity sweeteners such as stevia and sucralose can be used as appropriate. Furthermore, food additives such as fragrances and ascorbic acid can be used as appropriate. Moreover, you may make the container-packed tea drink of this invention contain alcohol. Alcohol can be suitably selected up to, for example, about 0.1 to 10% by volume according to the application.

  Since the container-packed tea beverage of the present invention can suppress light deterioration, a light-transmitting container, for example, a transparent plastic bottle or a transparent glass bottle that is a transparent container can be used effectively. In the case of a soft drink that does not contain alcohol, it is preferable to fill a plastic bottle, and in the case of a drink that contains alcohol, a glass bottle is desirable, and various transparent containers can be used effectively according to each tea drink. . In the present invention, the transparent container includes a container through which ultraviolet rays can pass.

<Caramel>
In the present invention, caramel is added in order to suppress light deterioration of the tea beverage. There are four types of caramel in the classification of food additives depending on the production method, and any of them can be used in the present invention, but it is preferable to use the caramel IV type.

  The addition amount of caramel is preferably 0.0005 to 0.2% by weight, and more preferably 0.001 to 0.01% by weight. Caramel may be added at the time of preparation as one of the raw materials in the same manner as other raw materials. Caramel has the effect of suppressing light deterioration of tea beverages without affecting the original flavor of tea, and is a very practical material. Moreover, if it is black tea or oolong tea, there is no influence of coloring by caramel, and even if it is green tea, if the addition amount is set near the lower limit, the influence of coloring becomes limited. Even if it is added in a range that does not affect the coloring, the effect of suppressing light degradation of the present invention is effective.

<Method for producing container-packed tea beverage>
According to a conventional method, tea leaves are extracted with hot water or water, or tea extract or tea powder is dissolved in hot water or water to obtain a tea extract. When the tannin amount and the glyceroglycolipid concentration of this tea extract are measured and the ratio of the glyceroglycolipid amount to the tannin amount per unit volume is within the range of 0.001-1, the tea extract Caramel is added, and other ingredients are further added and dissolved to obtain a tea preparation. Thereafter, the container is filled after necessary sterilization. As the container, any of cans, plastic bottles, glass bottles, paper containers, and the like used in ordinary container-packed tea beverages can be used. As described above, according to the present invention, since the light deterioration of the tea beverage is suppressed, a transparent PET bottle or a transparent glass bottle can be used effectively.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

<Preparation of test beverage for photo-degradation evaluation of tea extract>
Test beverages using various black tea extracts for evaluating photodegradation were prepared by the following method. First, 4 types of black teas were prepared by dissolving dry powders (black tea powder) for raw materials of teas A to D shown in Table 1 with ion-exchanged water so that the usage rate of tea leaves was 0.4% by weight. An extract was obtained. On the other hand, 50 g of black tea leaves were put in 1500 g of ion-exchanged water at 80 ° C. and held for 5 minutes, and then the black tea extract obtained by solid-liquid separation of the tea husk was diluted so that the tea leaf usage rate was 0.4% by weight, It was adjusted. To the above five types of black tea extract, 10% by weight of fructose-glucose liquid sugar, 0.2% by weight of citric acid and 0.06% by weight of trisodium citrate were added to prepare black tea beverage preparations. After filling these prepared liquids in 190 mL transparent glass bottles 170 mL each, pasteurizer sterilization was performed at 80 ° C. for 10 minutes to prepare test beverages 1 to 5.

<Evaluation of photodegradation of test beverage>
The test beverage filled in the transparent bottle was stored for 5 days in a light irradiator set to 3000 lux and 10 ° C., and then subjected to sensory evaluation. For each test beverage after storage, seven panelists familiar with tea beverage product development scored after consultation. The criteria were: point 3: strong light degradation, point 2: weak light degradation, point 1: almost no or no light degradation. The results are shown in Table 2. It was found that test beverages 1 to 4 prepared using black tea powders A to D felt a light-degraded odor.

<Analysis of test beverage>
The amount of glyceroglycolipid and tannin in the test beverage was analyzed by the following method. The glyceroglycolipid was subjected to reverse phase chromatography under the analysis conditions shown in Table 3. And the quantitative value was calculated | required using the sample of monogalactosyl diglyceride and digalactosyl diglyceride of Lipid Products, and these sum total was made into the quantitative value of glyceroglycolipid.

  On the other hand, the amount of tannin was measured using the iron tartrate method (Toshiro Nakabayashi et al., “Chemistry and Functions of Green Tea, Black Tea, and Oolong Tea”, Kogaku Publishing, page 137). Specifically, using a calibration curve prepared using ethyl gallate as a standard substance by measuring the absorbance (540 nm) of the purple component produced by reacting the polyphenol in the test solution with the iron tartrate reagent. Quantified. The amount of tannin was obtained by multiplying the quantified value thus obtained by 1.5.

  Table 4 shows the analytical values of the amount of glyceroglycolipid and tannin, and the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume. It was found that photodegradation occurred in tea beverages having a glyceroglycolipid content / tannin content of 0.001 or more.

<Examples 1-3, Comparative Example 1>
Fructose-glucose liquid sugar 10 wt%, citric acid 0.2 wt%, trisodium citrate 0.06 wt% are dissolved in ion-exchanged water, and the tea powder A is 0.4 wt% in terms of tea leaves. Added to. Furthermore, the preparation liquids of Examples 1 to 3 in which type IV caramel was added by 0.0005% by weight, 0.001% by weight, and 0.005% by weight, respectively, and the preparation liquid of Comparative Example 1 to which no caramel was added were obtained. . Then, after filling 170 mL of transparent bottles with a capacity of 190 mL, pasteurizer sterilization was performed at 80 ° C. for 10 minutes to prepare packed tea beverages of Examples 1 to 3 and Comparative Example 1. The beverages of these examples and comparative examples were stored and sensory evaluated in exactly the same manner as the photodegradation evaluation of the test beverages. The results are shown in Table 5. By adding 0.0005% by weight or more of caramel to a tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.00600, it should inherently generate a photodegraded odor. It was found that even a beverage produced using the tea extract of the above could suppress the photodegradation odor.

<Example 4, Comparative Example 2>
Using the formulation shown in Table 6, preparation liquids of Example 4 and Comparative Example 2 were prepared. This prepared solution was UHT sterilized and filled into a 350 mL transparent PET bottle. Thereafter, the beverage was stored and evaluated according to the method for evaluating light degradation. As a result, in the tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.00219, the beverage of Comparative Example 2 to which no caramel is added has a metal odor due to the synergistic effect of the fragrance and the like However, the beverage of Example 4 to which caramel was added hardly felt a metal odor (evaluation score 1) and maintained the flavor immediately after production. In addition, the drink immediately after filling a container did not feel the difference in flavor between Example 4 and Comparative Example 2, and it has confirmed that there was no bad influence on the flavor by caramel addition.

  According to the present invention, various tea beverages are distributed and stored in light-transmitting containers and the like. By preventing the light deterioration of the beverage components, the light deterioration is suppressed, and the container packed with a stable flavor. Can provide tea drinks.

Claims (7)

  A container-packed tea beverage in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, and the tea beverage contains caramel, thereby suppressing light deterioration of the tea beverage components. .   The container-packed tea beverage with suppressed light deterioration of the tea beverage component according to claim 1, wherein the content of caramel is 0.0005 to 0.2% by weight per beverage.   The packaged tea beverage is a packaged tea beverage containing at least one of tea powder, tea extract, or an extract extracted from crushed tea leaves, according to claim 1 or 2. A packaged tea beverage in which light degradation of the described tea beverage component is suppressed.   The container-packed tea beverage according to any one of claims 1 to 3, wherein the container-packed tea beverage is a black tea beverage.   The container-packed tea beverage according to any one of claims 1 to 4, wherein the container-packed tea beverage is a container-packed tea beverage filled in a light-transmitting container. .   In the production of container-packed tea beverages in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, caramel is added to the tea beverage in an amount of 0.0005 to 0.2% by weight per beverage. By making it, the manufacturing method of the container-packed tea drink by which the photodegradation of the tea drink component was suppressed. In the production of container-packed tea beverages in which the ratio of the amount of glyceroglycolipid to the amount of tannin per unit volume is 0.001 or more, caramel is added to the tea beverage in an amount of 0.0005 to 0.2% by weight per beverage. The method of suppressing the photodegradation of the drink component of a container-packed tea drink by doing.