KR20060071867A - Packaged oolong tea beverage - Google Patents

Abstract

This invention is made by mix | blending the oolong tea extract liquid of (A) tannin / Brix ratio 205-265 (mg / 100mL / weight%), and the refined product of (B) green tea extract, The content of nonpolymer catechins is 0.06- It relates to a non-polymer catechin-containing oolong tea beverage, which is 0.5% by weight. The oolong tea beverage in the container of the present invention is excellent in the original flavor of oolong tea, even though it contains catechins at a high concentration.

Oolong Tea Drinks

Description

Oolong Tea Drink in a Container {PACKAGED OOLONG TEA BEVERAGE}

(Patent Document 1) JP 60-156614 A

(Patent Document 2) Japanese Unexamined Patent Publication No. Hei 3-133928

The present invention relates to an oolong tea beverage in a container.

As effects of catechins, cholesterol synergistic inhibitory action and amylase activity inhibitory action have been reported (Patent Documents 1 and 2). In order to express these physiological effects of catechins, adults need to drink 4 to 5 cups of tea per day. Therefore, in order to more easily ingest a large amount of catechins, a technique for high concentration of catechins in a drink is required. It is becoming.

The present invention relates to a non-polymer catechin-containing container having a content of 0.06 to 0.5% by weight of non-polymer catechins, which is prepared by blending an oolong tea extract having a tannin / Brix ratio of 205 to 265 (mg / 100 mL /% by weight). The dam is to serve oolong tea.

Moreover, this invention is the following component (A) and (B):

(A) Oolong tea extract with a tannin / Brix ratio of 205 to 265 (mg / 100mL / wt%),

(B) Purified Green Tea Extract

It is to provide a non-polymer catechin-containing oolong tea beverage in a container, which is made by blending, the content of non-polymer catechins is 0.06 ~ 0.5% by weight.

Embodiment of the invention

In order to consume catechins by drinking oolong tea beverages containing high concentrations of catechins, oolong tea is extracted under the extraction conditions using ordinary drips or kneader, and added to increase the content of catechins in oolong tea. There was a problem that the flavor derived from the purified product of a green tea extract became stronger, resulting in an unpleasant taste.

The present inventors have studied to obtain a oolong tea drink in a container which is an oolong tea drink containing a high concentration of catechins, and the flavor derived from the purified product of the green tea extract is masked and excellent in the original flavor of the oolong tea. If the Brix ratio adds the purified product of green tea extract to the oolong tea extract in a specific range, and the content of nonpolymer catechins in the beverage is 0.06 to 0.5% by weight, the original flavor of oolong tea is contained while containing catechins at a high concentration. It has been found that excellent, containerized oolong tea beverages can be obtained.

In addition, it was found that by blending the oolong tea extract with a specific range of tannins / Brix ratios, it is possible to obtain oolong tea beverages containing catechins at high concentrations and having excellent original flavor of oolong tea.

The oolong tea beverage contained in the container of the present invention is excellent in oolong tea's original flavor while containing catechin at high concentration.

The production of the oolong tea extract used in the present invention is derived from oolong tea leaves obtained by semi-fermenting the tea leaves obtained from Camellia genus, for example, C. sinensis, C. assica and hybrids thereof. It can manufacture by the manufacturing method, such as stirring extraction, kneading extraction, drip extraction, and column extraction which added this.

Examples of oolong tea leaves include muim tea, iron Kannon, water line, water dragon, linglong, poison, and color species. , Oryong is preferred.

As an extraction solvent, organic solvents, such as water and ethanol, organic solvent mixtures, such as water and ethanol, etc. are mentioned, Water is the most preferable.

Extraction from oolong tea leaves, in the case of batch extraction, water at a temperature of 70 to 100 ° C, more preferably 80 to 95 ° C, in a weight ratio of oolong tea leaves in a weight ratio of 30 to 70 times, more preferably 40 to 60 times. It is preferable to add and extract. The extraction time is 1 to 30 minutes, more preferably 2 to 20 minutes. The oolong tea extract is separated and extracted by filtration or the like. In the case of carrying out in a continuous manner, the oolong tea leaves are put into the extraction tank, the extraction solvent is continuously supplied from the top or the bottom of the extraction tank, and the oolong tea extract is recovered. The amount of the extraction solvent in this case is 30 to 70 times, more preferably 40 to 60 times, by weight relative to the oolong tea leaves, the solvent of 70 to 100 ℃, more preferably 80 to 95 ℃, 1 to 60 It is preferable to continuously feed over minutes, more preferably 10 to 40 minutes.

When alkali metal carbonate is used together in manufacture of an oolong tea extract, it is preferable at the point that many flavor components of oolong tea are extracted. Examples of the alkali metal carbonates include sodium carbonate, sodium hydrogen carbonate and potassium carbonate, and sodium hydrogen carbonate is most preferred. The alkali metal carbonate is preferably added in an extraction solvent of 0.2 to 20% by weight, more preferably 1 to 19% by weight.

Moreover, the salt of organic acids, such as sodium ascorbate, can be added to the water at the time of extraction from a viewpoint of oxidative stability. Moreover, you may use together the method of extracting in what is called a non-oxidative atmosphere, while ventilating inert gas, such as a boiling process deaeration and nitrogen gas, and removing dissolved oxygen.

The content ratio (tannin (mg / 100mL) / Brix (% by weight)) of tannin and Brix in the thus prepared oolong tea extract is 205 to 265, more preferably 220 to 255. Here, a tannin (mg / 100mL) / Brix (weight%) value is the value which divided tannin concentration by the brix value. In this invention, a tannin concentration uses the value measured by the iron tartarate method, and the brix value shall use the value measured with the refractive index meter. If this ratio is less than 205, the flavor derived from the refined product of the green tea extract will be strong, and if it exceeds 265, the arine flavor derived from the oolong tea leaf will be obtained.

As the most preferable production conditions for setting the tannin / Brix content ratio to 205 to 265, the mixing ratio of the oolong tea leaf and the extraction solvent is 40 to 60 times with respect to the tea leaf, the extraction time is 1 to 60 minutes, and the zeta film is used as a post treatment. Filtration with a microfiltration membrane, such as these, is mentioned.

The purified product of the green tea extract used to obtain the required amount of nonpolymeric catechins, for example, uses a product prepared by concentrating the green tea extract as a raw material. Here, the green tea extract, that is, the extract obtained from the green tea leaf, is a non-fermented tea leaf obtained from the genus Camellia, for example, C. sinensis, C. assamica and hybrids thereof by means of an aqueous solution added with water, hot water, and an extraction aid. The liquid obtained by extraction is mentioned. In the tea leaves, non-fermented teas collectively referred to as green tea, such as raw tea leaves, tram, honcha, okro, um cha, and kamairi tea (teas brewed in a cauldron) Included. About the method of extracting tea, it extracts by conventional methods, such as stirring extraction. However, the salt of organic acids, such as sodium ascorbate, can be added to the water at the time of extraction from a viewpoint of oxidative stability. Moreover, you may use together the method of extracting in what is called a non-oxidizing atmosphere, while ventilating inert gas, such as a boiling | abundance deaeration and nitrogen gas, and removing dissolved oxygen.

Moreover, as a concentrate of green tea extract, what concentrated the extract extracted from these tea leaves with water or a water-soluble organic solvent is mentioned. As a commercial item, Mitsui Agriculture & Forest Co., Ltd. "polyphenone", Itoin Corporation "theafuran", Daiyo Chemical Co., Ltd. "Sanphenone", etc. can be used. As a form of the concentrate of the green tea extract here, various things, such as powder, aqueous solution, and a slurry form, are mentioned.

Purified product of the green tea extract of this invention refine | purifies the concentrate of green tea extract. As a method for purifying the concentrate of the green tea extract, for example, green tea containing 20 to 90% by weight, preferably 30 to 80% by weight, more preferably 40 to 70% by weight of nonpolymeric catechins in solid content A method of suspending or dissolving a concentrate of an extract in water or a mixture of water and an organic solvent, removing the precipitate formed by adding an organic solvent thereto, and then distilling off the solvent; The concentrate of a green tea extract is melt | dissolved in the organic solvent, The precipitation which arises by adding water or the mixture of water and an organic solvent here is removed, Then, the method of distilling a solvent off, etc. are mentioned. Here, as an organic solvent, lower alcohols, such as methanol, ethanol, isopropanol, are mentioned, Especially ethanol is preferable.

Further, a concentrate of green tea extract containing 20 to 90% by weight, preferably 30 to 80% by weight, and more preferably 40 to 70% by weight of non-polymeric catechins in the solid content is 9.9 / 1 by weight ratio of organic solvent and water. It may be dissolved in a mixed solution of 1/9 and contacted with activated carbon and acidic clay or activated clay. Alternatively, purification may be performed by supercritical extraction, adsorbed onto an adsorbent resin, eluted with an ethanol solution, and ethanol may be distilled off.

As the form of the purified product of the green tea extract herein, various things such as solids, aqueous solutions, and slurry phases are mentioned.

The oolong tea beverage contained in the container of the present invention contains 0.06 to 0.5% by weight of nonpolymeric catechins in a state of being dissolved in nonpolymeric water, but is preferably 0.07 to 0.4% by weight, more preferably 0.08 to 0.3 % By weight, particularly preferably 0.09 to 0.3% by weight, most preferably 0.1 to 0.2% by weight. If the non-polymer catechins content is within this range, it is easy to consume a large amount of non-polymer catechins, and it is preferable also in terms of flavor and color tone immediately after preparation of the drink. The concentration of the nonpolymer catechins can be adjusted in accordance with the content of the green tea concentrate.

In the oolong tea beverage contained in the container of the present invention, the intake amount per adult is 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more, as the non-polymer catechins, and is required per day. Also in the sense of securing an intake amount, the amount of 300 mg or more, preferably 450 mg or more, more preferably 500 mg or more per one oolong tea beverage (350-500 mL) contained in the container of the present invention is preferably formulated.

Herein, non-polymer catechins include non-epi catechins and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and the like, such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate. It is a general term that adds all the epic catechins of.

In addition, the non-polymer catechins have a ratio of 35 to 100% by weight in the total non-polymer catechins of the generic gallate consisting of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate. It is preferable in view of the effectiveness of the physiological effect. From a viewpoint of seasoning ease, 35 to 98 weight% is more preferable, and 35 to 95 weight% is especially preferable.

The non-epi ratio (biepi / (biepi + epi)) in the nonpolymeric catechins is preferably 0.40 to 0.70, more preferably 0.45 to 0.65, in that the change in color tone during long-term storage is suppressed. Do.

The pH of the oolong tea beverage in the container of the present invention is preferably 2 to 6.5, more preferably 3.5 to 6.5, particularly preferably 5.5 to 6.5 at 25 ° C in view of the flavor of the oolong tea beverage.

The oolong tea beverage contained in the container of this invention can be mix | blended with a bitterness inhibitor, The cyclodextrin etc. are preferable as an example. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. Cyclodextrin is preferably contained in the beverage 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight. Among these, β-cyclodextrin is particularly preferable.

The oolong tea beverage contained in the container of the present invention includes antioxidants, flavorings, various esters, organic acid salts, inorganic acids, inorganic acid salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, vitamins, and juices. Additives, such as an extract, a vegetable extract, a nectar extract, and a quality stabilizer, can be mix | blended individually or in combination.

Examples of the inorganic acid salts include disodium phosphate and sodium metaphosphate. 0.0001 to 0.5% by weight, preferably 0.0001 to 0.3% by weight in the beverage.

Examples of sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructo oligosaccharide, galacto oligosaccharide, and the like.

Examples of the acidulant include edible acids such as malic acid, citric acid, tartaric acid and fumaric acid. The acidulant may be used to adjust the pH of the beverage of the present invention. As a pH adjuster, organic and inorganic edible acid can be used. The acids may be used in their non-relative form or in the form of their respective salts, for example potassium hydrogen phosphate or sodium, potassium dihydrogen phosphate or sodium salt. Preferred acids are edible organic acids including citric acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. Most preferred acids are citric acid and malic acid. Acidulants are also used as antioxidants to stabilize beverage ingredients. As examples of commercially available antioxidants, ascorbic acid, EDTA (ethylenediamine tetraacetic acid), salts thereof, and plant extract extracts may be used.

As vitamins, vitamin A, vitamin C, and vitamin E are added. Other vitamins such as vitamin D and vitamin B may be added.

The container used for the oolong tea beverage contained in the container of the present invention is a molded container (PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container complexed with a metal foil or a plastic film, a bottle and the like as a general beverage. It can be provided in the conventional form of. Since the sulfite component acts on iron to generate hydrogen sulfide, a container in which iron ions are not eluted is preferable. In particular, a transparent container is preferably a so-called PET bottle, and is a preferable container from the viewpoint of excellent recapability (which can reclose the lid). The beverage in the container here means that it can be drunk without dilution.

The oolong tea beverage contained in the container of the present invention is manufactured under the sterilization conditions specified in the Food Sanitation Law when it can be sterilized after being filled into a container, for example, a metal can, but is like a PET bottle or a paper container. As for the retort sterilization, a method of sterilization conditions similar to those described above, for example, a plate type heat exchanger or the like, is sterilized at a high temperature for a short time, and then cooled to a constant temperature and filled into a container. Moreover, you may mix and fill another component to the filled container under aseptic conditions. In addition, after heat sterilization under neutral, the operation such as returning the pH to acid under aseptic conditions is also possible.

Example

(Measurement of catechins)

The filtered column L for octadecyl group introduction liquid chromatograph was filtered using the high-performance liquid chromatograph (model SCL-10AVP) by Shimadzu Corporation, after diluting with distilled water after filtration with a filter (0.8 micrometer). -Column TM ODS (4.6 mm x 250 mm: manufactured by Chemical Evaluation Research Instruments, Inc.) was fitted, and the measurement was performed by a gradient method at a column temperature of 35 ° C. The mobile phase A liquid was a distilled water solution containing 0.1 mol / L of acetic acid, and the liquid B was acetonitrile solution containing 0.1 mol / L of acetic acid, and the sample injection amount was measured at 20 µL and the UV detector wavelength was 280 nm.

(Measurement of tannins)

The amount of tannin is measured by the iron tartarate method as an equivalent amount of gallic acid using ethyl gallate as a standard solution (reference: "Green tea polyphenol" functional material effective use technology series No. 10 for food and beverages). 5 mL of the sample is developed with 5 mL of iron tartarate standard solution, and defined as 25 mL with a phosphate buffer solution, the absorbance is measured at 540 nm, and the amount of tannin is determined from the calibration curve with ethyl gallate. Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate, heptahydrate and 500 mg of sodium tartrate / potassium salt (Loselle salt) are made 100 mL with distilled water. Preparation of phosphate buffer: A 1/15 mol / L sodium hydrogen phosphate solution and a 1/15 mol / L sodium dihydrogen phosphate solution are mixed to adjust pH to 7.5.

(Measurement of Brix)

The brix value shall use the value measured with the refractive index meter. RX-5000α (made by ATAGO) was used as a refractive index meter.

Oolong tea extract was prepared according to the following method.

Example 1 Preparation of Oolong Tea Extract (Drip Extraction, 40 Times)

86.4 kg of oolong tea leaves were put into the spray extractor, 1676 L of 90 degreeC lukewarm water was added, and pH was adjusted to 8.5 with sodium bicarbonate water. Thereafter, hot water was supplied at 90 ° C. and 150 L / min by the hot water shower, and the extract was extracted at the same rate from the bottom at the same time. When the amount of the extracted hot water became 3456L (40 times that of the tea leaf), the supply was stopped by showering to obtain a crude extract. Thereafter, the tea leaf residue was removed by a filter (20 mesh) and centrifugation to obtain an oolong tea extract. It was diluted 5 times with ion-exchanged water and the oolong tea extract 1 was obtained. Tannin in the oolong tea extract 1 was 34.7 mg / 100 mL, Brix 0.15 wt%, and tannin / Brix ratio 231 (mg / 100 mL / wt%).

Example 2 Preparation of Oolong Tea Extract (Kneader Extraction, Increased Extraction Amount)

33.3 kg of oolong tea leaves were added, 2000 L of hot water at 60 ° C. (60 times the amount of tea leaves) was added, and pH was adjusted to 8.5 with sodium bicarbonate water. Thereafter, the mixture was stirred and extracted with a kneader (rotation speed 13 rpm, 5 minutes) to obtain a crude extract. Then, the tea leaf dregs were removed by filter (20 mesh) and centrifugation, and the oolong tea extract 2 was obtained. It was diluted 5 times with ion-exchanged water and the oolong tea extract 2 was obtained. Tannin 25.3 mg / 100 mL, Brix 0.1 weight%, and tannin / Brix ratio 253 (mg / 100 mL / weight%) in oolong tea extract 2.

Comparative Example 1 Preparation of Oolong Tea Extract (Kneader Extract, Normal Method 30 Times)

20 kg of oolong tea leaves were added, 2000 L of hot water at 100 ° C. (100 times the amount of tea leaves) was added, and pH was adjusted to 8.5 with sodium bicarbonate water. Thereafter, the mixture was stirred and extracted with a kneader (rotation speed 13r / min, 5 minutes) to obtain a crude extract. Thereafter, the tea leaf residue was removed by a filter (20 mesh) and centrifugation to obtain an oolong tea extract 3. It was diluted 5 times with ion-exchange water and the oolong tea extract 3 was obtained. Tannin 40.5 mg / 100 mL, Brix 0.15 weight%, tannin / Brix ratio 270 (mg / 100 mL / weight%) in oolong tea extract 3.

Comparative Example 2 Preparation of Oolong Tea Extract (Drip Extraction, 13 Times)

86.4 kg of oolong tea leaves were thrown into the spray extractor, 1676 L of 90 degreeC lukewarm water was added, and pH was adjusted to 8.5 with sodium bicarbonate water. Thereafter, hot water was supplied at 90 ° C. and 150 L / min by the hot water shower, and the extract was extracted at the same rate from the bottom at the same time. When the amount of the extracted hot water became 1123L (13 times that of the tea leaf), supplying from the shower was stopped to obtain a crude extract. Thereafter, the tea leaf residue was removed by a filter (20 mesh) and centrifugation to obtain an oolong tea extract 4. It was diluted 5 times with ion-exchanged water and the oolong tea extract 4 was obtained. Tannin 22.2 mg / 100 mL, Brix 0.11 weight%, tannin / Brix ratio 201 (mg / 100 mL / weight%) in oolong tea extract 4.

Table 1 shows the analysis results of the prepared oolong tea extract.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Extract / tea leaf weight multiples (fold) 40 60 100 13 Extraction method Drip extraction Kneader extraction Kneader extraction Drip extraction Extraction temperature (℃) 90 90 100 90 Analysis Brix (% by weight) 0.15 0.10 0.15 0.11 Tannins (mg / 100mL) 34.7 25.3 40.5 22.2 Tannin / Brix ratio (mg / 100mL / wt%) 231 253 270 201 Turbidity 0.035 0.030 - 0.021

Example 3, 4 Preparation of Oolong Tea Drink Containing High Concentration Catechin

The oolong tea extract prepared in Table 1 and the purified products of the green tea extract were combined at the ratios shown in Table 2, and then, after the UHT sterilization treatment, filled into a container to prepare a high concentration catechin-containing oolong tea beverage contained in the following container. It was.

<Preparation method of purified product of green tea extract>

After 300 g of polyphenone HG (manufactured by Mitsui Agricultural Co., Ltd.) was suspended at room temperature in 630 g of a 47.5% ethanol aqueous solution under 250 r / min stirring condition, and dissolved for 20 minutes, 570 g of 95% ethanol aqueous solution was added dropwise over 20 minutes. Next, 30 g of acidic clay Mizuka Ace # 600 (Mizusawa Chemical Co., Ltd.) was added, followed by stirring for 2 hours. Thereafter, acidic clay and precipitate were filtered through No. 2 filter paper. Next, 30 g of activated carbon Kurarecool GLC (Kurare Chemical Co., Ltd.) was added to the filtrate, and the mixture was stirred for 2 hours. Thereafter, activated carbon was filtered through No. 2 filter paper and re-filtered with a 0.2 μm membrane filter. Finally, 230 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C and 25 Torr (3.3 kPa), and the nonpolymer catechin concentration in the purified product of the green tea extract was 159 mg / 100 mL. This was lyophilized to obtain a purified product of green tea extract which is a powder containing 44% by weight of nonpolymeric catechins in solid content.

Table 2 shows the results of the evaluation. Moreover, it evaluated by the following evaluation criteria.

Oolong Tea Flavor Evaluation: Five evaluation panelists evaluated the arithmetic mean of the evaluation points.

Score 1: The aroma is rich and there is no strange taste derived from green tea.

      2: There is no strange taste derived from green tea, but the aroma of oolong tea is lacking or the oolong tea taste is remarkable.

       3: The balance is poor due to the unusual taste derived from green tea.

Example 3 Example 4 Comparative Example 3 Comparative Example 4 Comparative Example 5 Used Oolong Tea Extract (Table 1) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Example 1 Oolong Tea Extract (wt%) 99 99 99 99 98 Purified product of green tea extract (% by weight) 0.348 0.348 0.348 0.348 1.2 Ascorbic acid Na (% by weight) 0.1 0.1 0.1 0.1 0.1 Cyclodextrin (% by weight) 0.2 0.2 0.2 0.2 0.2 Sodium bicarbonate (wt%) balance balance balance balance balance Total amount (% by weight) 100 100 100 100 100 pH 6.3 6.3 6.3 6.3 6.3 Non-polymeric catechins in beverages ^* 171 166 174 165 546 Flavor evaluation result One One 2 2 3 *: Mg / 100mL

Example 5 Preparation of Oolong Tea Extract

33.3 kg of oolong tea leaves (60 times with respect to tea leaves) were added to 2000L of 90 degreeC warm water which adjusted pH to 8.5 with sodium bicarbonate water, and then stirred and extracted with a kneader (rotation speed 13r / min, 5 minutes), An extract was obtained. Thereafter, the tea leaf residue was removed by a filter (20 mesh) and centrifugation to obtain an oolong tea extract. This was diluted about 1.2-fold with ion-exchanged water, and the oolong tea extract 1 was obtained. Tannin in oolong tea extract 1 was 102.4 mg / 100 mL, Brix was 0.42 wt%, and the tannin / Brix ratio was 244 (mg / 100 mL / wt%).

Comparative Example 6 Preparation of Oolong Tea Extract

20 kg of oolong tea leaves (100 times with respect to tea leaves) were added to 2000 L of 100 degreeC water which adjusted pH to 8.5 with sodium bicarbonate water, and then stirred and extracted with a kneader (rotation speed 13r / min, 5 minutes), An extract was obtained. Then, the tea leaf dregs were removed by filter (20 mesh) and centrifugation, and the oolong tea extract 2 was obtained. Tannin in oolong tea extract 2 was 98.3 mg / 100 mL, Brix 0.35 wt%, and tannin / Brix ratio was 281 (mg / 100 mL / wt%).

Comparative Example 7 Preparation of Oolong Tea Extract

133.3 kg of oolong tea leaves (15 times that of tea leaves) were added to 2000 L of 90 ° C. water having pH adjusted to 8.5 with sodium bicarbonate water, and then stirred and extracted with a kneader (rotation speed 13r / min, 5 minutes) An extract was obtained. Thereafter, the tea leaf residue was removed by a filter (20 mesh) and centrifugation to obtain an oolong tea extract. This was diluted about 5 times with ion-exchanged water to obtain oolong tea extract 3. Tannin in oolong tea extract 3 was 101.5 mg / 100 mL, Brix contained 0.50 wt% and tannin / Brix ratio was 203 (mg / 100 mL / wt%).

The oolong tea extract liquid of obtained Example 5, the comparative example 6, and the comparative example 7 was used as the drink in the container. Flavor was evaluated about the obtained beverage. The results are shown in Table 3.

Example 5 Comparative Example 6 Comparative Example 7 Extract / Tea Leaf Weight Multiple (Pear) 60 100 15 Extraction method Kneader extraction Kneader extraction Kneader extraction Extraction temperature (℃) 90 100 90 Analysis Brix (% by weight) 0.42 0.35 0.50 Tannins (mg / 100mL) 102.4 98.3 101.5 Tannin / Brix ratio (mg / 100mg / wt%) 244 281 203 Turbidity 0.076 0.074 0.088 L 75.7 80.3 72.4 a 7.8 3.1 10.8 b 41.1 39.5 39.0 Non-polymeric catechins in drinks ^* 63.2 63.5 64.2 Flavor evaluation One 3 2 *: Mg / 100mL Flavor Score: 1 Rich aroma, no strange taste, no aryn taste 2 Lack of aroma of oolong tea 3 Great arin taste of oolong tea

The oolong tea beverage contained in the container of the present invention was excellent in oolong tea's original flavor even though it contained a high concentration of non-polymer catechins.

Claims (4)

(A) A non-polymerized container containing a oolong tea extract having a tannin / Brix ratio of 205 to 265 (mg / 100mL /% by weight) and containing 0.06 to 0.5% by weight of non-polymer catechins. Oolong tea drink containing catechins. The following components (A) and (B): (A) Oolong Tea Extract with Tannin / Brix Ratio of 205-265 (mg / 100mL / wt%) (B) Purified Green Tea Extract A non-polymeric catechin-containing oolong tea beverage in a container, wherein the non-polymeric catechins are contained in an amount of 0.06 to 0.5% by weight. The oolong tea beverage in a container according to claim 1 or 2, wherein the non-epime / (bi-epi + epi) of the non-polymer catechins is 0.4 to 0.7. The oolong tea beverage in the container according to claim 2 or 3, wherein the purified product of the green tea extract is a purified product of the green tea extract containing 20 to 90% by weight of nonpolymeric catechins in solid content.