KR102400684B1 - tea drink in container - Google Patents

Abstract

the following components (A), (B) and (C);
(A) 0.030 to 0.090 mass% of non-polymer catechins
(B) 0.010 to 0.10 mass% of ascorbic acid or a salt thereof, and
(C) Astragalin
contains, the mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.20 to 5.0, and the mass ratio of the component (C) to the component (A) [(C)/(A)] is 2.2 × 10 ^-3 to 30 × 10 ^-3 and a pH of 5 to 7, a tea beverage in a heat-sterilized container.

Description

tea drink in container

The present invention relates to a tea beverage contained in a container.

Non-polymer catechins are one type of polyphenol compound contained in tea leaves of the genus Camellia, and since they have various physiological activities, their application to food and drink is attracting attention. Among them, many tea drinks containing non-polymer catechins at a high concentration have been proposed from the viewpoint of being easily ingested as a lifestyle. For example, by controlling the total amount and mass ratio of non-epithelium and epitope of non-polymer catechins, and containing a water-soluble polymer in a constant mass ratio with respect to the total amount of non-epithelium and epitope, bitter taste and astringency are alleviated cyclic dextrin is added to a concentrated aqueous solution of green tea extract containing 0.8 to 50% by weight of non-polymer catechins (Patent Document 1), a beverage containing high concentration polymer catechins, and then a tea extract is blended thereto, followed by heating. Beverage in a container with reduced bitterness and astringency even after sterilization (Patent Document 2), the content of BEP in non-polymer catechins, the ratio of caffeine and total polyphenols to non-polymer catechins, and further turbidity By adjusting to a certain range, bitterness and bitterness are reduced, and a tea beverage (patent document 3) contained in a container having the original flavor of tea has been proposed.

On the other hand, it has been reported that astragalin has an antiallergic action as one type of polyphenol compound contained in persimmon leaves and mulberry leaves. Paying attention to the physiological action of such astragalin, application to food and drink is being considered, for example, one or two or more types of sugar selected from the group consisting of fructose, galactose, lactose and glucose to astragalin. It is reported that the absorption of astragalin improves by mix|blending (patent document 4). In addition, a blend tea beverage in which mulberry leaf extract extract, brown rice extract, and green tea extract are mixed has also been proposed (Patent Document 5).

Japanese Laid-Open Patent Publication No. 2002-238519 Japanese Patent Laid-Open No. 2004-254511 Japanese Laid-Open Patent Publication No. 2004-129669 Japanese Laid-Open Patent Publication No. 2002-291441 Japanese Patent Laid-Open No. 2007-282632

Ascorbic acid or a salt thereof may be added to a tea beverage for the purpose of improving storage stability. The present inventors have set forth the problem that, when a tea drink having each content of non-polymer catechins and ascorbic acid within a specific range is heat-sterilized, it becomes difficult to feel the nasal odor characteristic of the tea drink, which is felt from the mouth to the nose. was found to exist.

The present invention relates to a tea beverage contained in a heat-sterilized container capable of fully enjoying the nasal scent while containing a certain amount of each of non-polymer catechins and ascorbic acid or a salt thereof.

The present invention provides the following components (A), (B) and (C);

(A) 0.030 to 0.090 mass% of non-polymer catechins

(B) 0.010 to 0.10 mass% of ascorbic acid or a salt thereof, and

(C) Astragalin

contains,

The mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.20 to 5.0,

The mass ratio [(C)/(A)] of the component (C) to the component (A) is 2.2 × 10 ^-3 to 30 × 10 ^-3 ,

having a pH of 5 to 7;

To provide tea beverages in containers that have been heat-sterilized.

In view of the above problems, the present inventors have conducted intensive research, and as a result of controlling each content and ratio of non-polymer catechins and ascorbic acid or salts thereof, further non-polymer catechins are known as astringent substances. It has been found that by containing astragalin in a certain amount, a tea beverage in a container that can fully enjoy the nasal scent even as a heat sterilizer can be obtained.

According to the present invention, it is possible to provide a tea beverage in a container that has been heat-sterilized, which can fully enjoy the nasal scent while containing a certain amount of each of non-polymer catechins and ascorbic acid or a salt thereof.

The tea beverage contained in the container of the present invention contains non-polymer catechins as component (A). As used herein, the term "(A) non-polymer catechins" refers to non-gallate forms such as catechin, gallocatechin, epicatechin and epigallocatechin, and catechin gallate, gallocatechin gallate, epicatechin gallate and epi. It is a generic term for gallates such as gallocatechin gallate. In this invention, what is necessary is just to contain at least 1 type of the said 8 types of non-polymeric catechins. The origin of the component (A) is not particularly limited as long as it is commonly used in the field of food and beverage. For example, it may be a chemically synthesized product or may be extracted from a plant containing non-polymer catechins.

The tea beverage contained in the container of the present invention has a content of component (A) of 0.030 to 0.090 mass%, but from the viewpoint of physiological effects, preferably 0.035 mass% or more, more preferably 0.045 mass% or more, and 0.052 mass% The above is more preferable, and from a viewpoint of suppressing bitter and astringent taste, 0.089 mass % or less is preferable, 0.087 mass % or less is more preferable, 0.086 mass % or less is still more preferable. As a range of content of component (A), in the tea beverage contained in the container of this invention, Preferably it is 0.035-0.089 mass %, More preferably, it is 0.045-0.087 mass %, More preferably, it is 0.052-0.086 mass %. % am. In addition, content of component (A) is defined based on the total amount of said 8 types of non-polymeric catechins. Moreover, it is possible to measure content of a component (A) by the analysis method suitable for the situation of a measurement sample among commonly known measurement methods, for example, it is possible to analyze by liquid chromatography. Specifically, the method described in the Example mentioned later is mentioned. In addition, at the time of measurement, appropriate treatment is carried out as necessary, such as freeze-drying the sample to suit the detection range of the device, or removing contaminants from the sample to make it suitable for the resolution of the device. also be

The tea beverage contained in the container of the present invention is not particularly limited in terms of the type of component (A), but from the viewpoint of non-rearward provision, the proportion of gallates in non-polymer catechins (gallate content) is 0 to 90 mass. It is preferable that it is %, 20-85 mass % is more preferable, 30-65 mass % is still more preferable, 35-60 mass % is still more preferable, 40-55 mass % is especially preferable. Here, in this specification, the "gallate body ratio" means the mass ratio of the said 4 types of gallate with respect to 8 types of non-polymeric catechins.

The tea beverage contained in the container of the present invention contains ascorbic acid or a salt thereof as component (B). The component (B) may be in the L-form or the D-form, or a mixture thereof (eg, racemate). Among them, the L body is preferable. Examples of the salt include alkali metal salts such as sodium salt and potassium salt, and alkaline earth metal salts such as magnesium salt and calcium salt. As a component (B), the origin will not be specifically limited if it is what is normally used in the field|area of food-drinks, For example, a chemically synthetic product may be sufficient, a commercial item may be sufficient, and the thing derived from a raw material may be sufficient. As a commercial item of a component (B), L-ascorbic acid (made by DSM Nutritional Products (UK) Ltd.) etc. are mentioned, for example.

In the tea beverage contained in the container of the present invention, the content of component (B) is 0.010 to 0.10 mass%, but from the viewpoint of enhancing storage stability, preferably 0.015 mass% or more, more preferably 0.020 mass% or more, and 0.025 mass% % or more is more preferable, and from a non-rearward viewpoint, 0.90 mass % or less is preferable, 0.080 mass % or less is more preferable, 0.070 mass % or less is still more preferable, and 0.050 mass % or less is especially preferable. The content of such component (B) in the tea beverage contained in the container of the present invention is preferably 0.015 to 0.90 mass%, more preferably 0.020 to 0.080 mass%, and still more preferably 0.025 to 0.070 mass%. It is mass %, Especially preferably, it is 0.025-0.50 mass %. Here, in this specification, when a component (B) is the form of a salt, let content of the component (B) be the value converted into the amount of ascorbic acid. In addition, content of a component (B) can be measured by the analysis method of ascorbic acid known normally. Specifically, the method described in the Example mentioned later is mentioned.

The tea beverage contained in the container of the present invention contains astragalin as component (C). Here, "astragalin" in the present specification is a compound in which glucose is bonded to the 3-position of kaempferol. A component (C) may originate in a raw material, and may be newly added. In addition, the origin is not specifically limited as long as the component (C) is normally used in the field|area of food-drinks, For example, a chemically synthetic product may be sufficient, and what was extracted from the plant containing astragalin may be sufficient. As a commercial item of a component (C), Kaempferol 3-beta-D-glucopyranoside (made by Sigma-Aldrich Japan Co., Ltd.) etc. are mentioned, for example.

The content of component (C) in the tea beverage contained in the container of the present invention is preferably 0.80 mass ppm or more, more preferably 0.90 mass ppm or more, and furthermore 1.0 mass ppm or more Preferably, 1.5 mass ppm or more is more preferable, 2.5 mass ppm or more is especially preferable, and from a viewpoint of astringent suppression, 20 mass ppm or less is preferable, 10 mass ppm or less is more preferable, 8.0 mass ppm or more The following is still more preferable, and 7.0 mass ppm or less is still more preferable. The content of the component (C) is preferably in the range of 0.80 to 20 mass ppm, more preferably 0.90 to 10 mass ppm, still more preferably 1.0 to 8.0 in the tea beverage contained in the container of the present invention. It is mass ppm, More preferably, it is 1.5-8.0 mass ppm, More preferably, it is 2.5-7.0 mass ppm. In addition, it is possible to measure content of component (C) by the analysis method suitable for the situation of a measurement sample among commonly known measurement methods, for example, it is possible to analyze by liquid chromatography. Specifically, the method described in the Example mentioned later is mentioned. In addition, at the time of measurement, you may perform a process suitably as needed, such as freeze-drying a sample in order to suit the detection range of a device, or removing contaminants in a sample in order to make it suitable for the resolution of a device.

In the tea beverage contained in the container of the present invention, the mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.20 to 5.0, but from the viewpoint of enhancing storage stability, preferably 0.22 or more, 0.25 More preferably, 0.28 or more is more preferable, and 1.5 or less are preferable from a non-rearward viewpoint, 1.3 or less are more preferable, and 1.0 or less is still more preferable. As a range of this mass ratio [(B)/(A)], Preferably it is 0.22-1.5, More preferably, it is 0.25-1.3, More preferably, it is 0.28-1.0.

The tea beverage contained in the container of the present invention has a mass ratio [(C)/(A)] of the component (A) to the component (C) of 2.2 × 10 ^-3 to 30 × 10 ^-3 , but from a non-rearward point of view , 2.5×10 ^-3 or more is preferable, 2.8×10 ^-3 or more is more preferable, 3.0×10 ^-3 or more is still more preferable, and 3.5×10 ^-3 or more is still more preferable, and From a viewpoint, 25×10 ^-3 or less is preferable, 20×10 ^-3 or less is more preferable, 15×10 ^-3 or less is still more preferable, and 13×10 ^-3 or less is even more preferable. The range of this mass ratio [(C)/(A)] is preferably 2.2 × 10 ^-3 to 25 × 10 ^-3 , more preferably 2.5 × 10 ^-3 to 20 × 10 ^-3 , and further Preferably it is 2.8x10 -3 - 15x10 ^-3 , More preferably, it is 3.0x10 ^-3 - 13x10 ^-3 , Especially preferably, it is 3.5x10 ^-3 - ^{13x10 -3} . In addition, the mass ratio [(C)/(A)] shall make the unit of content of a component (A) and a component (C) constant, and shall compute it.

In the tea beverage contained in the container of the present invention, the mass ratio [(C)/(B)] of the component (B) to the component (C) is preferably 3.0 × 10 ^-3 or more from the viewpoint of the non-rearward direction, 4.0 x 10 ^-3 or more is more preferable, 4.5 x 10 ^-3 or more is still more preferable, 5.0 x 10 ^-3 or more is still more preferable, 10 x 10 ^-3 or more is particularly preferable, and the viewpoint of suppressing astringency , preferably 30 × 10 ^-3 or less, more preferably 28 × 10 ^-3 or less, still more preferably 25 × 10 ^-3 or less, and particularly preferably 22 × 10 ^-3 or less. The range of this mass ratio [(C)/(B)] is preferably 3.0 x 10 ^-3 to 30 x 10 ^-3 , more preferably 4.0 x 10 ^-3 to 28 x 10 ^-3 , and more Preferably it is 4.5 x 10 ^-3 to 25 x 10 ^-3 , more preferably 5.0 x 10 ^-3 to 22 x 10 ^-3 , particularly preferably 10 x 10 ^-3 to 22 x 10 ^-3 . In addition, mass ratio [(C)/(B)] shall make the unit of content of a component (B) and a component (C) constant, and shall compute it.

The tea beverage contained in the container of the present invention may contain 2-methylbutanal as component (D). As the component (D), the origin is not particularly limited as long as it is commonly used in the field of food and beverage, and for example, a natural product may be sufficient, a chemically synthesized product may be sufficient, a commercial item may be sufficient, and a raw material-derived thing may be sufficient.

The content of component (D) in the tea beverage contained in the container of the present invention is preferably 4.0 mass ppb or more, more preferably 5.0 mass ppb or more, and 7.0 mass ppb or more, from the viewpoint of non-rearward direction and thick feeling. More preferably, 8.0 mass ppb or more is still more preferable, 10 mass ppb or more is still more preferable, 12 mass ppb or more is particularly preferable, and from the viewpoint of suppressing off-odor, 100 mass ppb or less is preferable , 80 mass ppb or less is more preferable, and 60 mass ppb or less is still more preferable. The content of the component (D) is preferably 4.0 to 100 mass ppb, more preferably 5.0 to 80 mass ppb, and still more preferably 7.0 to 80 mass ppb in the tea beverage contained in the container of the present invention. It is mass ppb, More preferably, it is 8.0-80 mass ppb, Especially preferably, it is 10-60 mass ppb, More preferably, it is 12-60 mass ppb. In addition, it is possible to measure content of a component (D) by the analysis method suitable for the situation of a measurement sample among commonly known measurement methods, for example, it is possible to analyze by GC/MS. Specifically, the method described in the Example mentioned later is mentioned. In addition, at the time of measurement, you may perform a process suitably as needed, such as freeze-drying a sample in order to suit the detection range of a device, or removing contaminants in a sample in order to make it suitable for the resolution of a device.

The tea beverage contained in the container of the present invention may contain one or two types of additives such as sweeteners, acidulants, vitamins, minerals, esters, emulsifiers, preservatives, seasonings, fruit juice extracts, vegetable extracts, wheat extracts, and quality stabilizers, as desired. It may contain more than Content of an additive can be set suitably within the range which does not impair the objective of this invention.

The tea beverage contained in the container of the present invention has a pH (20°C) of 5 to 7, but from the viewpoint of flavor balance, preferably 5.1 or more, more preferably 5.3 or more, still more preferably 5.5 or more, and 6.7 or less is preferable, 6.5 or less is more preferable, and 6.4 or less is still more preferable. As a range of such a pH, Preferably it is 5.1-6.7, More preferably, it is 5.3-6.5, More preferably, it is 5.5-6.4. In addition, pH shall adjust temperature at 20 degreeC, and shall measure it with a pH meter.

As used herein, the term "tea beverage" refers to a beverage containing tea leaves of the genus Camellia as a tea raw material. As tea leaves of the genus Camellia, for example, C. sinensis. var. sinensis (including Yabukita species), C. sinensis. var. and tea leaves (Camellia sinensis) selected from assamica and hybrids thereof. According to the processing method, tea leaves can be classified into unfermented tea, semi-fermented tea, and fermented tea. The tea leaves of the genus Camellia can use 1 type or 2 or more types. Moreover, the tea leaves may be heat-processed.

Non-fermented teas include, for example, chai (煎茶), deep-fried tea (深蒸煎茶), hoji tea, bancha (番茶), gyokro, kabu-washed tea, annual tea, bucho tea, light tea, bon tea (棒茶). ) and green tea such as acha (芽茶). In addition, examples of the semi-fermented tea include oolong teas such as Cheol Guanyin, Confetti, Golden Gye, and Wuyam Tea. Moreover, as fermented tea, black tea, such as Darjeeling, Assam, and Sri Lanka, is mentioned. Among them, it is preferable to use unfermented tea or semi-fermented tea as the tea raw material from the viewpoint of easily enjoying the effects of the present invention, more preferably unfermented tea.

Moreover, as a tea raw material other than the tea leaf of the genus Camellia, you may use grains and tea leaves other than the genus Camellia. As a grain, For example, barley, such as barley, wheat, a barley, rye, oats, and rice bran; Rice, such as brown rice; soybeans, such as soybeans, black soybeans, broad beans, kidney beans, red beans, gyalmyungja, gwangjeo, peanuts, peas, and mung beans; Miscellaneous grains such as soba, corn, white sesame, black sesame, millet, blood, lacquer, and quinoa are mentioned. In addition, as tea leaves other than the genus Camellia, for example, a ginkgo leaf, a persimmon leaf, a loquat leaf, a mulberry leaf, a wolfberry leaf, a cypress leaf, a green leaf, a rooibos, a sagebrush, a trifolieae , stone, honeysuckle, evening primrose, calamus flower, tea grass, gymnema sylvesta, hwanggi tea (walnutaceae), cheomcha (roseaceae), and Kidachi aloe. Herbs such as chamomile, hibiscus, peppermint, lemon glass, lemon peel, lemon balm, rose hip, and rosemary can also be used. Tea leaves other than the genus Camellia can use 1 type or 2 or more types.

The tea drink contained in the container of the present invention is preferably a green tea drink contained in a container or an oolong tea drink contained in a container, more preferably a green tea drink contained in the container, from the viewpoint of easily enjoying the effects of the present invention. When the tea drink is a green tea drink, a green tea drink using green tea leaves the most among all tea raw materials is more preferable, and a green tea drink using only green tea leaves as a tea raw material is even more preferable. In addition, as an extraction method, well-known methods, such as kneader extraction, stirring extraction (batch extraction), countercurrent extraction (drip extraction), column extraction, are employable, for example. Moreover, extraction conditions are not specifically limited, According to an extraction method, it can select suitably.

The container is not particularly limited as long as it is a conventional packaging container, and for example, a molded container containing polyethylene terephthalate as a main component (so-called PET bottle), a metal can, a paper container combined with metal foil or plastic film, a bottle, etc. there is.

In addition, the tea beverage contained in the container of the present invention is a heat sterilizing agent. The heat sterilization method is not particularly limited as long as it meets the conditions prescribed by the laws to be applied (Food Sanitation Law in Japan). For example, after filling the container and packaging with tea drinks and sterilizing them after sealing or sealing, or automatically filling the containers and packaging with those sterilized with a sterilizer equipped with a magnetic thermometer or sterilized with a filter, etc. Or just seal it. More specifically, a retort sterilization method, a high-temperature short-time sterilization method (HTST method), an ultra-high-temperature sterilization method (UHT method), etc. are mentioned.

In addition, heat sterilization can be performed by the method of heating the temperature of the center part in a container at 85 degreeC for 30 minutes, or the method of having the effect equal or more than this. For example, heat sterilization can be carried out under the condition that the F0 value is 0.005 to 40, preferably 0.006 to 35, and more preferably 0.007 to 30. Here, the "F0 value" in the present specification is a value for evaluating the heat sterilization effect when a tea beverage is heat sterilized, and corresponds to the heating time (minutes) when normalized to a reference temperature (121.1° C.). The F0 value is calculated by multiplying the lethality (1 at 121.1°C) with respect to the temperature in the vessel by the heating time (minutes). The mortality rate can be obtained from the lethality table (Fujimaki Masao et al., “Food Industry”, Hwangseongsa’s Post-mortem (恒星社厚生閣), 1985, p. 1049). In order to calculate the F0 value, a commonly used area calculation method, formula method, etc. can be adopted (for example, see Tanigawa et al. 《Canning Science》 page 220, Hwangseongsa postsaengsaeng). In the present invention, in order to set the F0 value to a predetermined value, for example, an appropriate heating temperature and heating time may be determined from a previously obtained lethality curve.

The tea beverage contained in the container of the present invention can be prepared by an appropriate method, for example, by blending components (A), (B) and (C), other components as necessary, and components (A) and components ( It can manufacture by adjusting each content of B), and mass ratio [(B)/(A)] and mass ratio [(C)/(A)].

[Example]

1. Analysis of non-polymer catechins

Using a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation), a sample dissolved and diluted with pure water was used for an octadecyl group introduction liquid chromatograph packed column (L-column ODS, 4.6 mmφ × 250 mm particle diameter 5) µm: The chemical substance evaluation and research instrument manufactured by a corporation) is installed, and it is measured by the gradient method at the column temperature of 35 degreeC. Mobile phase Solution A is a distilled water solution containing 0.1 mol/L of acetic acid, Solution B is an acetonitrile solution containing 0.1 mol/L of acetic acid, flow rate is 1 ml/min, sample injection amount is 10 μl, UV detector wavelength is 280 It is carried out under the condition of nm. In addition, the gradient conditions are as follows.

Concentration gradient conditions (volume %)

Time A Liquid Concentration B Liquid Concentration

0 min 97 % 3 %

5 minutes 97% 3%

37 minutes 80% 20%

43 minutes 80% 20%

43.5 minutes 0% 100%

48.5 minutes 0% 100%

49 minutes 97% 3%

60 minutes 97% 3%

2. Analysis of Ascorbic Acid

Samples 1 to 5 g are added to a 5% metaphosphoric acid solution (50 ml) and appropriately diluted. Then, after centrifugation, it is filtered. Next, 1 ml of the filtrate is put into a small test tube, and after adding 1 ml of a 5% metaphosphoric acid solution, 100 µl of a 0.2% dichlorophenol indophenol solution and 2 ml of a 2% thiourea-5% metaphosphoric acid solution are added. Next, 0.5 ml of 4.5 mol/L sulfuric acid of 2% 2, 4- dinitrophenyl hydrazine is added to this, and it reacts at 38-42 degreeC for 16 hours.

After the reaction, the mixture was extracted with 3 ml of ethyl acetate (shaken for 60 minutes), dried over anhydrous sodium sulfate, and analyzed by HPLC. HPLC was performed using LC-10AS (manufactured by Shimadzu Corporation), UV-VIS detector using SPD-10AV (manufactured by Shimadzu Corporation), and column using Senshupak Silca (4.6 mm × length 100 mm, particle diameter 5 µm, column temperature 35°C), respectively. , a mixture of ethyl acetate, hexane, acetic acid, and water (60:40:5:0.05) in the mobile phase is detected at a wavelength of 495 nm at a flow rate of 1.5 ml/min.

3. Analysis of Astragalin

The sample solution was filtered with a filter (0.45 µm), and using a high-performance liquid chromatograph (model LC-20 Prominence, manufactured by Shimadzu Corporation), a column [Cadenza CD-C18 (particle diameter: 3 µm, 4.6 mmφ × 150 mm, Imtakt) was used. )], and carried out by the gradient method at a column temperature of 40°C. Mobile phase C solution was a buffer solution containing 0.05% by mass of acetic acid, solution D was an acetonitrile solution, the flow rate was 1 ml/min, the sample injection amount was 10 μl, and the UV detector wavelength was 360 nm. In addition, the conditions of a gradient are as follows.

Concentration gradient conditions (volume %)

Time (min) C Liquid Concentration D Liquid Concentration

0 85% 15%

20 80 % 20 %

35 10% 90%

50 10 % 90 %

50.1 85 % 15 %

60 85 % 15 %

In addition, a solution having a known concentration was prepared using a standard product of astragalin, and a calibration curve was prepared by subjecting it to high performance liquid chromatography analysis, and astragalin was quantified in the sample solution using astragalin as an index.

4. Analysis of 2-methylbutanal

10 ml of the sample was collected in a GC headspace vial (20 ml), and 3 g of sodium chloride was added thereto. A stirrer was put in the vial and sealed tightly, and while stirring with a stirrer for 30 minutes, the contained components were adsorbed to SPME fibers (manufactured by Sigma-Aldrich, film thickness 50/30 µm, DVB/CAR/PDMS). After adsorption, the SPME fiber was heated and desorbed at the injection port, and GC/MS measurement was performed. As the analysis instrument, Agilent 7890A/5975Cinert (manufactured by Agilent Technologies) was used.

The analysis conditions are as follows.

·Column: VF-WAX (60 m (length), 0.25 mm (inner diameter), 1.0 μm (film thickness))

·Column temperature: 35 ℃ (4 min) → 3 ℃/min → 130 ℃ → 5 ℃/min → 240 ℃ (13 min)

·Column pressure: constant flow mode (49 kPa)

·Column flow rate: 1 ㎖/min (He)

·Inlet temperature: 250 ℃

・Injection method: Splitless

・Detector: MS

·Ion source temperature: 230 ℃

·Ionization method: EI (70 eV)

Scanning range: m/z 10 ~ 500

·Quantitative ion: m/z 57

The purchased reagent was dissolved in acetone and serially diluted to prepare a standard product. A sample having a predetermined concentration was added to the sample, and the sample was adsorbed to the SPME fiber in the same manner as the sample, and GC/MS measurement was performed.

5. pH Measurement

30 ml of the sample was weighed into a 50 ml beaker, and the temperature was adjusted and measured at 20°C using a pH meter (HORIBA compact pH meter, manufactured by Horiba Corporation).

Preparation Example 1

Preparation of tea extract I

30 g of green tea leaves (Miyazaki Prefecture, Kagoshima Prefecture) were put into 2000 g of 90°C hot water, extracted for 3 minutes to remove tea residues, and then cooled to a liquid temperature of 20°C to obtain tea extract I. In the obtained tea extract I, the content of non-polymer catechins was 80 mg/100 ml, the content of ascorbic acid was 1 mg/100 ml, and the content of 2-methylbutanal was 3.2 ppb. In addition, astragalin was not detected.

Reference Example 1

Table 1 shows the tea extract liquid I obtained in Production Example 1, the tea extract II (Teavigo, manufactured by Taiyo Chemical Co., Ltd., epigallocatechin gallate 94 mass%, gallate body content 100 mass%, the same hereinafter) and ion-exchanged water. It was mix|blended in the ratio, then adjusted so that pH might be set to 5.8 with sodium bicarbonate, and then, the whole quantity was adjusted to 100 mass % with ion-exchange water, and the green tea drink was obtained. Next, the obtained green tea beverage was filled in a PET bottle having a capacity of 200 ml and sterilized by heat (post-mix method). Sterilization conditions were 85° C. for 30 minutes, and the F0 value was 0.0074. Then, the green tea beverage contained in the obtained heat-sterilized container was analyzed. The results are shown in Table 2.

Comparative Example 1

In addition, a green tea drink contained in a heat-sterilized container was prepared in the same manner as in Reference Example 1, except that sodium L-ascorbate was blended in the ratio shown in Table 2. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

Examples 1 to 3 and Comparative Example 2

In addition, refer to except that L-ascorbate and astragalin reagent (manufactured by Sigma-Aldrich Japan Co., Ltd., Kaempferol 3-beta-D-glucopyranoside, astragalin 97 mass%, the same) were blended in the ratio shown in Table 2 By the same operation as in Example 1, a green tea beverage contained in a heat-sterilized container was prepared. The green tea beverage contained in each obtained heat-sterilized container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 2.

sensory evaluation 1

Four expert panelists performed a sensory test on the "non-rearward direction" of the green tea beverages obtained in Examples 1 to 3, Comparative Examples 1 and 2, and Reference Example 1 in each heat-sterilized container. The sensory test was performed in the following procedure. First, the green tea beverage of Reference Example 1 was mixed with sodium L-ascorbate in the amount shown in Table 1, and heat sterilized in the same manner as in Reference Example 1 to adjust the strength of "Non-rearward" in 5 steps. Green tea beverage in a standard heat-sterilized container facing backwards” was prepared. Then, 4 expert panelists agreed to use the ratings shown in Table 1 for each concentration of "green tea beverage in a non-retrospective standard heat-sterilized container". Then, each expert panel ingested the "non-retrospective standard heat-sterilized green tea beverage in a container" with a high concentration of sodium L-ascorbate in order, and remembered the strength of the "non-reverse scent". Then, each expert panel ingested the green tea drink contained in each heat-sterilized container and evaluated the degree of "non-retroporting", and among "non-retroactive-facing green tea drinks in standard heat-sterilized containers", the "non-retroactive" was The closest one was decided. Then, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 2. In addition, the rating means that "non-reverse direction" is felt strongly, so that a numerical value is large.

In Examples 1-3, the non-rearward direction was felt stronger than Comparative Examples 1 and 2. Moreover, in Examples 1-3, as the amount of astragalin was increased, the nasal aftertaste was further strengthened, and the refreshing feeling similar to the time of drinking tea as an aftertaste was strongly felt.

Reference Example 2

A green tea drink contained in a heat-sterilized container was prepared in the same manner as in Reference Example 1, except that the blending amount of the tea extract II was changed at the ratio shown in Table 4. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 4.

Comparative Example 3

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 2, except that sodium L-ascorbate was blended in the ratio shown in Table 4. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 4.

Examples 4 to 6 and Comparative Example 4

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 2, except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 4. The green tea beverage contained in each obtained heat-sterilized container was analyzed in the same manner as in Reference Example 2. The results are shown in Table 4.

sensory evaluation 2

Four expert panelists performed a sensory test on the "non-rearward direction" of the green tea beverages obtained in Examples 4 to 6, Comparative Examples 3 and 4, and Reference Example 2 in each heat-sterilized container. The sensory test was performed in the following procedure. First, the green tea beverage of Reference Example 2 was mixed with sodium L-ascorbate in the amount shown in Table 3, and heat sterilized in the same manner as in Reference Example 2 to adjust the strength of "Non-rearward" in 5 steps. Green tea beverage in a standard heat-sterilized container facing backwards” was prepared. Then, 4 expert panelists agreed to use the ratings shown in Table 3 for each concentration of “green tea beverage in a non-retrospective standard heat-sterilized container”. Then, each expert panel ingested the "non-retrospective standard heat-sterilized green tea beverage in a container" with a high concentration of sodium L-ascorbate in order, and remembered the strength of the "non-reverse scent". Then, each expert panel ingested the green tea drink contained in each heat-sterilized container and evaluated the degree of "non-retroporting", and among "non-retroactive-facing green tea drinks in standard heat-sterilized containers", the "non-rearward scent" was The closest one was decided. And, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 4. In addition, the rating means that "non-reverse direction" is felt strongly, so that a numerical value is large.

In Examples 4-6, the non-rearward direction was felt stronger than Comparative Examples 3 and 4. Moreover, in Examples 4-6, as the amount of astragalin was increased, the nasal aftertaste was further enhanced, and the refreshing feeling similar to the time of drinking tea as an aftertaste was strongly felt.

Reference Example 3

A green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 1, except that the blending amount of the tea extract II was changed at the ratio shown in Table 6. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 6.

Comparative Example 5

In addition, a green tea drink contained in a heat-sterilized container was prepared in the same manner as in Reference Example 3, except that sodium L-ascorbate was blended in the ratio shown in Table 6. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 3. The results are shown in Table 6.

Examples 7 to 9

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 3, except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 6. The green tea beverage contained in each obtained heat-sterilized container was analyzed in the same manner as in Reference Example 3. The results are shown in Table 6.

sensory evaluation 3

Four expert panelists performed a sensory test on the "non-reverse direction" of the green tea beverages obtained in Examples 7 to 9, Comparative Example 5 and Reference Example 3, each of which had been sterilized by heat. The sensory test was performed in the following procedure. First, the green tea beverage of Reference Example 3 was mixed with sodium L-ascorbate in the amount shown in Table 5, and was heat-sterilized in the same manner as in Reference Example 3 to adjust the strength of “Non-rearward” to 5 levels. Green tea beverage in a standard heat-sterilized container facing backwards” was prepared. Then, 4 expert panelists agreed to use the ratings shown in Table 5 for each concentration of "green tea beverage in a non-retrospective standard heat-sterilized container". Then, each expert panel ingested the "non-retrospective standard heat-sterilized green tea beverage in a container" with a high concentration of sodium L-ascorbate in order, and remembered the strength of the "non-reverse scent". Then, each expert panel ingested the green tea drink contained in each heat-sterilized container and evaluated the degree of "non-retroporting", and among "non-retroactive-facing green tea drinks in standard heat-sterilized containers", the "non-retroactive" was The closest one was decided. And, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 6. In addition, the rating means that "non-reverse direction" is felt strongly, so that a numerical value is large.

In Examples 7 to 9, the non-rearward direction was stronger than Comparative Example 5.

Reference Example 4

A green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 1, except that the blending amount of the tea extract II was changed to the ratio shown in Table 8. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 8.

Comparative Example 6

In addition, a green tea drink contained in a heat-sterilized container was prepared in the same manner as in Reference Example 4, except that sodium L-ascorbate was blended in the ratio shown in Table 8. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 4. The results are shown in Table 8.

Example 10

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 4, except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 8. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 4. The results are shown in Table 8.

sensory evaluation 4

A sensory test was performed by 4 expert panelists on the "non-rearward direction" of the green tea beverages obtained in Example 10, Comparative Example 6, and Reference Example 4 in each heat-sterilized container. The sensory test was performed in the following procedure. First, the green tea beverage of Reference Example 4 was mixed with sodium L-ascorbate in the amount shown in Table 7, and heated and sterilized in the same manner as in Reference Example 4 to adjust the strength of the "Non-rearward" to 5 levels. Green tea beverage in a standard heat-sterilized container facing backwards” was prepared. Then, 4 expert panelists agreed that the ratings shown in Table 7 should be used for "green tea beverages in non-retrospective standard heat-sterilized containers" of each concentration. Then, each expert panel ingested the "non-retrospective standard heat-sterilized green tea beverage in a container" with a high concentration of sodium L-ascorbate in order, and remembered the strength of the "non-reverse scent". Then, each expert panel ingested the green tea drink contained in each heat-sterilized container and evaluated the degree of "non-retroporting", and among "non-retroactive-facing green tea drinks in standard heat-sterilized containers", the "non-retroactive" was The closest one was decided. Then, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 8. In addition, the rating means that "non-reverse direction" is felt strongly, so that a numerical value is large.

In Example 10, not only the non-rearward scent was felt stronger than that of Comparative Example 6, but also the refreshing feeling similar to when drinking electric tea was strongly felt as an aftertaste.

Examples 11 and 12

A green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Example 2, except that sodium L-ascorbate was blended in the ratio shown in Table 9. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Example 2, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Example 1, and Reference Example 1.

Comparative Examples 7 and 8

A green tea drink contained in a heat-sterilized container was prepared in the same manner as in Comparative Example 1, except that sodium L-ascorbate was blended in the ratio shown in Table 9. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Comparative Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 9 together with the results of Example 2, Comparative Example 1, and Reference Example 1.

Examples 2, 11, and 12 had a stronger non-rearward scent than Comparative Examples 1, 7, and 8. Moreover, in Examples 2, 11, and 12, the refreshing feeling similar to the time of drinking tea as an aftertaste was strongly felt.

Example 13

A green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Example 5, except that sodium L-ascorbate was blended in the ratio shown in Table 10. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Example 5, and a sensory test was performed based on sensory evaluation 2. The results are shown in Table 10 together with the results of Example 5, Comparative Example 3, and Reference Example 2.

Comparative Example 9

A green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Comparative Example 3, except that sodium L-ascorbate was blended in the ratio shown in Table 10. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Comparative Example 3, and a sensory test was performed based on the sensory evaluation 2. The results are shown in Table 10 together with the results of Example 5, Comparative Example 3, and Reference Example 2.

In Example 13, although the nasal scent was lowered than in Example 5 by increasing the amount of ascorbic acid, it was felt stronger than in Comparative Example 9, and also a refreshing feeling similar to when drinking tea as an aftertaste was felt.

Examples 14 to 16

In addition, a green tea drink contained in a heat-sterilized container was prepared in the same manner as in Example 3, except that 2-methylbutanal was blended in the ratio shown in Table 11. The green tea beverage contained in each obtained heat-sterilized container was analyzed in the same manner as in Example 3. In addition, the sensory evaluation was performed based on the sensory evaluation 1. The results of the analysis and sensory evaluation are shown in Table 11 together with the results of Example 3, Comparative Example 1, and Reference Example 1.

In Examples 3 and 14 to 16, the non-rearward direction was stronger than that of Comparative Example 1. Further, in Examples 14 and 15, as the amount of 2-methylbutanal was increased, the nasal scent was further enhanced, and the mildness and thick feeling felt when Gyokro was consumed improved. The smell was strong.

Examples 17 to 19

In addition to tea extract II, tea extract III (catechin hydrate, manufactured by Cayman Chemical, catechin 98% by mass, gallate content 0% by mass, the same hereinafter) was further blended to obtain the gallate content shown in Table 12, except that , By the same operation as in Example 2, a green tea drink contained in a container that had been heat-sterilized was prepared. The green tea beverage contained in each obtained heat-sterilized container was analyzed in the same manner as in Example 2. In addition, the sensory evaluation was performed based on the sensory evaluation 1. The results of the analysis and sensory evaluation are shown in Table 12 together with the results of Example 2, Comparative Example 1, and Reference Example 1.

Comparative Examples 10 to 12

In addition to tea extract II, tea extract III was further blended to obtain a gallate body percentage shown in Table 12, and the same operation as in Comparative Example 1 was followed to prepare a green tea beverage in a container that had been heat-sterilized. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Comparative Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 12 together with the results of Example 2, Comparative Example 1, and Reference Example 1.

Reference Examples 5 to 7

In addition to the tea extract II, tea extract III was further blended to obtain a gallate body ratio shown in Table 12, and the same operation as in Reference Example 1 was followed to prepare a green tea beverage in a container that had been heat-sterilized. The green tea beverage contained in each obtained container after heat sterilization was analyzed in the same manner as in Reference Example 1, and a sensory test was performed based on the sensory evaluation 1. The results are shown in Table 12 together with the results of Example 2, Comparative Example 1, and Reference Example 1.

Example 17 had a stronger non-rearward scent than Comparative Example 10. In Examples 18 and 19, the non-rearward direction was stronger and longer than those of Comparative Examples 11 and 12, and the aftertaste of tea was felt longer, and the refreshing feeling similar to when drinking tea was felt as an aftertaste.

Reference Example 8

A green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 1, except that the sterilization conditions were 136.1°C and 0.4 minutes (UHT method). The F0 value was 13. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1.

Comparative Example 13

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 8, except that sodium L-ascorbate was blended in the ratio shown in Table 15. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 8. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1.

Example 20

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 8, except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 15. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 8. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1.

sensory evaluation 5

A sensory test was carried out by four expert panelists on the "non-reverse direction" of the green tea beverages obtained in Example 20, Comparative Example 13, and Reference Example 8 in each heat-sterilized container. The sensory test was performed in the following procedure. First, the green tea beverage of Reference Example 8 was mixed with sodium L-ascorbate in the amount shown in Table 13, and heated and sterilized in the same manner as in Reference Example 8 to adjust the strength of the “Non-rearward” to 5 levels. Green tea beverage in a standard heat-sterilized container facing backwards” was prepared. Then, 4 expert panelists agreed to use the ratings shown in Table 13 for each concentration of "green tea beverage in a non-retrospective standard heat-sterilized container". Then, each expert panel ingested the "non-retrospective standard heat-sterilized green tea beverage in a container" with a high concentration of sodium L-ascorbate in order, and remembered the strength of the "non-reverse scent". Then, each expert panel ingested the green tea drink contained in each heat-sterilized container and evaluated the degree of "non-retroporting", and among "non-retroactive-facing green tea drinks in standard heat-sterilized containers", the "non-retroactive" was The closest one was decided. Then, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1. In addition, the rating means that "non-reverse direction" is felt strongly, so that a numerical value is large.

Reference Example 9

A green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 1, except that the sterilization conditions were 136.1°C and 0.8 minutes (UHT method). The F0 value was 25. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 1. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1.

Comparative Example 14

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 9, except that sodium L-ascorbate was blended in the ratio shown in Table 15. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 9. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1.

Example 21

In addition, a green tea beverage contained in a heat-sterilized container was prepared in the same manner as in Reference Example 9, except that sodium L-ascorbate and astragalin reagent were blended in the proportions shown in Table 15. The green tea beverage contained in the obtained heat-sterilized container was analyzed in the same manner as in Reference Example 9. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1.

sensory evaluation 6

A sensory test was carried out by 4 expert panelists on the "non-reverse direction" of the green tea beverages obtained in Example 21, Comparative Example 14, and Reference Example 9 in each heat-sterilized container. The sensory test was performed in the following procedure. First, the green tea beverage of Reference Example 9 was mixed with sodium L-ascorbate in the amount shown in Table 14, and heated and sterilized in the same manner as in Reference Example 9 to adjust the strength of the “Non-rearward” to 5 levels. Green tea beverage in a standard heat-sterilized container facing backwards” was prepared. Then, 4 expert panelists agreed to use the ratings shown in Table 14 for each concentration of “green tea beverage in a non-retrospective standard heat-sterilized container”. Then, each expert panel ingested the "non-retrospective standard heat-sterilized green tea beverage in a container" with a high concentration of sodium L-ascorbate in order, and remembered the strength of the "non-reverse scent". Then, each expert panel ingested the green tea drink contained in each heat-sterilized container and evaluated the degree of "non-retroporting", and among "non-retroactive-facing green tea drinks in standard heat-sterilized containers", the "non-retroactive" was The closest one was decided. And, based on the ratings determined by each expert panel, the final rating was determined in units of "0.5" by agreement. The results are shown in Table 15 together with the results of Example 3, Comparative Example 1, and Reference Example 1. In addition, the rating means that "non-reverse direction" is felt strongly, so that a numerical value is large.

In Examples 20 and 21, the non-rearward scent was stronger than those of Comparative Examples 13 and 14, and the refreshing feeling similar to when drinking tea was strongly felt as an aftertaste.

As mentioned above, from Tables 2, 4, 6, 8 to 12 and 15, after controlling each content and ratio of non-polymer catechins and ascorbic acid or its salt, astragalin was further added to non-polymer catechins at a constant ratio. It can be seen that a tea beverage in a container that can fully enjoy the non-rearward aroma even with a heat sterilizing agent is obtained by containing it.

Claims (15)

the following components (A), (B) and (C);
(A) 0.030 to 0.090 mass% of non-polymer catechins
(B) 0.010 to 0.10 mass% of ascorbic acid or a salt thereof, and
(C) Astragalin
contains,
The mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.20 to 5.0,
The mass ratio [(C)/(A)] of the component (C) to the component (A) is 2.2 × 10 ^-3 to 30 × 10 ^-3 ,
A tea beverage with a pH of 5 to 7 in a container that has been heat-sterilized. The method of claim 1,
The tea beverage contained in the heat-sterilized container whose content of component (A) is 0.045-0.087 mass %. The method of claim 1,
A tea beverage in which the content of the component (B) is 0.015 to 0.90 mass%, in a container that has been sterilized by heat. The method of claim 1,
A tea beverage contained in a container after heat sterilization, wherein the content of the component (C) is 0.80 to 20 mass ppm. The method of claim 1,
A tea beverage stored in a heat-sterilized container further comprising 2-methylbutanal as the component (D) and having a content of the component (D) of 4.0 to 100 mass ppb. 6. The method according to any one of claims 1 to 5,
A tea beverage in a container that has been heat-sterilized, in which the tea beverage is a green tea beverage. 6. The method according to any one of claims 1 to 5,
The tea beverage contained in the heat-sterilized container whose content of component (A) is 0.052-0.086 mass %. 6. The method according to any one of claims 1 to 5,
The tea beverage contained in the heat-sterilized container whose content of component (B) is 0.025-0.070 mass %. 6. The method according to any one of claims 1 to 5,
A tea beverage contained in a container that has been sterilized by heat, wherein the content of the component (C) is 0.90 to 10 mass ppm. 6. The method according to any one of claims 1 to 5,
A tea beverage contained in a heat-sterilized container, wherein the mass ratio [(B)/(A)] of the component (A) to the component (B) is 0.22 to 1.5. 6. The method according to any one of claims 1 to 5,
A tea beverage stored in a heat-sterilized container, wherein the mass ratio [(C)/(A)] of the component (A) to the component (C) is 2.5 × 10 ^-3 or more and 20 × 10 ^-3 or less. 6. The method according to any one of claims 1 to 5,
A tea beverage contained in a heat-sterilized container, wherein the mass ratio [(C)/(B)] of the component (B) to the component (C) is 3.0 × 10 ^-3 or more and 30 × 10 ^-3 or less. 6. The method according to any one of claims 1 to 5,
A tea beverage with a pH of 5.3 to 6.5 in a container that has been heat-sterilized. 6. The method according to any one of claims 1 to 5,
A tea beverage stored in a heat-sterilized container, wherein the proportion of non-polymeric catechins of gallate in component (A) is 0 to 90 mass%. 6. The method according to any one of claims 1 to 5,
Ingredient (A) is at least one selected from catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate; tea in a heat-sterilized container beverage.