TW201440657A - Packaged green tea beverage and method for producing same - Google Patents

Abstract

A packaged green tea beverage has been sought, wherein, when ingested warm, the occurrence of bitterness is suppressed while reductions in sweetness, fragrance and body are minimized, even if the liquid temperature drops and the beverage becomes tepid after time has passed after being opened. The present invention provides a packaged green tea beverage that solves the abovementioned problem by adjusting, in the green tea beverage, a ratio between the concentration of suspended solids (SS) and the concentration of sedimentary suspended solids (SSS) (i.e., SSS/SS) to 0.07 to 0.7, a mass ratio between a glucose core and fructose (i.e., fructose/glucose core) to 0.04 to 0.14, and a mass ratio between caffeine concentration and oxalic acid (i.e., oxalic acid/caffeine) to 0.25 to 0.48.

Description

Container packaging green tea beverage and manufacturing method thereof

The present invention relates to a container-packed green tea beverage which is used for heating after drinking, especially when the temperature of the liquid is lowered after the opening of the plug, to suppress the sweetness, the aroma and the concentration become light, and to ensure that the bitterness does not break the balance of the fragrance. Its manufacturing method.

As the range of drinking green tea expands, the taste of green tea beverages is gradually diversified, and consumers are beginning to pursue green tea of various tastes or temperatures. For example, in the cold winter, consumers who purchase container packaging, especially warm green tea, are gradually increasing.

It is usually easier to taste the inherent sweetness and aroma of a warm green tea drink, but it is difficult to taste bitterness, so it is always insufficient when tasting at room temperature. The green tea beverage (green tea beverage packaged in a warm drinking container) that can be used to drink warm green tea is different from the frozen green tea. The green tea beverage in the container is similar to the green tea extract in the home using the teapot, but it is packaged in the container. Green tea beverages need to be stored for a long period of time, so special processing such as heat sterilization is required. In particular, the green tea itself has a very delicate taste and a very delicate fragrance, so that the green tea beverage packaged in the warm drinking container needs to maintain the inherent taste and fragrance design, which is quite technically inferior to other container-packed beverages.

In addition, the container packaging green tea beverage has the above special technology In addition to the problem, due to the recent increase in the number of young people who have been drinking green tea beverages in their drinking containers for a long time (such as "small mouth slow drink"), they have created another new technical problem. Solved, the problem is that under this circumstance, the temperature of the green tea beverage packaged in the container will gradually decrease with time, and the drinking taste will gradually lose the inherent sweetness and aroma as the temperature changes, and the bitterness becomes thicker. Break the fragrance balance.

In order to solve various drinking tastes and special techniques of green tea drinks The problem is that various experiments are being carried out. For example, in Patent Document 1, the monosaccharide and the disaccharide have a total sugar content of 100 ppm to 300 ppm, and the ratio of the disaccharide concentration to the monosaccharide concentration (bisaccharide/monosaccharide) is 10 to 28, and the packaged green tea beverage strengthens the fire. The fragrant (baked fragrant) keeps the refreshing taste and is not too thin, so that you can enjoy delicious green tea after the temperature drops.

Further, in Patent Document 2, the monosaccharide of the green tea beverage packaged in the container The sugar content of the class and the disaccharide is 150 ppm to 500 ppm, the ratio of the concentration of the disaccharide to the concentration of the monosaccharide (disaccharide/monosaccharide) is 2.0 to 8.0, and the ratio of the concentration of the electronic local catechin to the concentration of the above saccharide ( The electronic local catechins/sugars are 1.8 to 4.0, and the furfural ratio of furfural to geraniol (furfural/geraniol) is 0.5 to 3.0, so that the fragrance in the mouth can not only spread. It can also maintain the rest of the fragrance, coupled with the taste and concentration of the mouth, so that the new container packaging green tea beverage can also be tasted after the temperature drop.

However, the green tea beverages packaged in the containers of Patent Documents 1 and 2 are not directed to drinking warm green tea beverages, and in particular, studies have been conducted to maintain their sweetness and aroma to suppress their bitterness when the temperature is lowered after a lapse of time. In addition to the above patent documents, The technical problem in developing a container-packed green tea beverage having its characteristics has not been recognized, and so far, no specific solution has been made to solve the technical problem.

[Patent Document 1] Notice No. 4843118

[Patent Document 2] Notice No. 4843119

The object of the present invention is not only to maintain the knowledge in the above prior art documents, but also to provide an unprecedented technology, that is, a green tea beverage packaged in a container and a method for producing the same, when a container or the like is used in order to enjoy a warm beverage, even if it is open The sweetness and aroma are also maintained and the bitterness and astringency are suppressed as the temperature of the liquid drops after the time of the plug.

The inventors of this case focused on the ratio of sedimentation suspended solids concentration (SSS) to suspended solids concentration (SS) (SSS/SS), the ratio of fructose to glucose bone sugar (fructose/glucose bone sugar), and oxalic acid. The correlation between the concentration ratio of caffeine (oxalic acid/caffeine) and the results of the research, found that the mass ratio of the suspended solids concentration (SSS) to the suspended solids concentration (SS) in the green tea beverage of the container was found. (SSS/SS) adjusted to 0.07~0.7, the ratio of fructose to glucose bone sugar (fructose/glucose bone sugar) was adjusted to 0.04~0.14, and the mass ratio of oxalic acid to caffeine concentration (oxalic acid/caffeine) The present invention has been accomplished by adjusting the above technical problems to 0.25 to 0.48.

That is, the present invention relates to: (1) A container-packed green tea beverage characterized in that the ratio of the sedimentation suspended solids concentration (SSS) to the suspended solids concentration (SS) in the green tea beverage in the container (SSS/SS) is adjusted to 0.07 to 0.7, fructose The mass ratio (fructose/glucose bone sugar) relative to glucose bone sugar is adjusted to 0.04 to 0.14, and the mass ratio of oxalic acid to caffeine concentration (oxalic acid/caffeine) is adjusted to 0.25 to 0.48; (2) as (1) The container-packed green tea beverage characterized by having a sedimentation suspended solid concentration (SSS) of 1 to 100 mg/L; (3) the container-packed green tea beverage according to (1) or (2), characterized in that The concentration of the electronically local catechins in the container-packed green tea beverage according to any one of (1) to (3), wherein the concentration of the glucose-skeletal sugar is 80-280 ppm; The ratio (electronic local catechin/glucose bone sugar) is 2.0 to 4.8; (5) a method for producing a green tea beverage in a container, characterized in that the sedimentation suspended solid concentration (SSS) is relative to a green tea beverage in a container The ratio of suspended solids concentration (SS) (SSS/SS) was adjusted to 0.07~0.70, fructose relative to glucose The mass ratio of fructose sugar (fructose/glucose bone sugar) is adjusted to 0.04 to 0.14, and the mass ratio of oxalic acid to caffeine (oxalic acid/caffeine) is adjusted to 0.25 to 0.48; (6) Method for maintaining the flavor of green tea beverage It is characterized in that the ratio of the sedimentation suspended solids concentration (SSS) to the suspended solids concentration (SS) in the green tea beverage of the container (SSS/SS) is adjusted to be 0.07 to 0.70, and the mass ratio of fructose to glucose bone sugar is adjusted. (Fructose/glucose bone sugar) adjusted to 0.04~0.13, and the ratio of oxalic acid to caffeine (oxalic acid/coffee) ()) adjusted to 0.25~0.48; (7) a green tea beverage fragrant (baked fragrant) holding method, characterized by: sedimentation suspended solids concentration (SSS) relative to the concentration of suspended solids in the green tea beverage container ( The ratio of SS) (SSS/SS) is adjusted to 0.07 to 0.70, the mass ratio of fructose to glucose bone sugar (fructose/glucose bone sugar) is adjusted to 0.04 to 0.14, and the mass ratio of oxalic acid to caffeine (oxalic acid/ Caffeine) is adjusted to 0.25~0.48.

According to the results of the present invention, the green tea beverage packaged in the container maintains the sweetness and aroma and inhibits the bitterness and breaks the balance of the fragrance regardless of whether the warm beverage is consumed or the temperature of the liquid drops after the passage of time.

The green tea beverage of the present invention has a ratio of the sedimentation suspended solids concentration (SSS) to the suspended solids concentration (SS) in the green tea beverage of the container (SSS/SS) of 0.07 to 0.70, and the mass ratio of fructose to glucose bone sugar. (Fructose/glucose bone sugar) is 0.04 to 0.14, and the mass ratio of oxalic acid to caffeine concentration (oxalic acid/caffeine) is 0.25 to 0.48.

(container-packed green tea drink)

The container-packed green tea beverage of the present invention is a beverage in which a liquid containing a green tea extract extracted from green tea as a main component is filled in a container. For example, a liquid containing only the extract liquid taken out from the green tea, a diluted liquid of the extract liquid, a mixed liquid of the extract liquid, a liquid in which the additive is added to any of the above liquids, or dried A liquid or the like which is subjected to dispersion treatment after any of the above liquids.

"Principal component" means a range that does not interfere with the function of this principal component. Other ingredients are allowed to be included. Meanwhile, although the content ratio of the main component is not specified, the extract or the extract extracted from the green tea is preferably 50% by mass or more, particularly 70% by mass, of the extract or solid concentration. More preferably, especially when it is 80% by mass or more (including 100%).

(tea raw materials)

The present invention does not limit the types of tea raw materials in green tea beverages. For example, the present invention broadly includes non-fermented teas such as steamed tea, Jiancha, Yulu, Matcha, Fancha, Jade Green Tea, Acer Fried Tea, Chinese Green Tea, etc., and may also contain two or more kinds of teas. In addition, it is also possible to add cereals such as black rice or fragrant jasmine.

(suspended solids (SS))

The suspended solids (SS) in the present invention is an index indicating the degree of turbidity of the aqueous liquid, and is also a general term for insoluble substances floating in water having a particle size of 2 mm or less, and the weight concentration is expressed in (mg/L). The method for measuring the floating matter can be classified into a glass fiber filtration method and a telecentric separation method, but a glass fiber filtration method is usually used, and a telecentric separation method is used in comparison with a sample which is difficult to filter. In the glass fiber filtration method, after the sample was placed in a glass fiber filter paper having a ball diameter of 1 μm to be sucked and filtered, the residue after filtration was placed at 105 to 110 ° C and dried for 2 hours, and the weight of the residue was measured. In addition, there is a convenient method of obtaining the concentration of suspended matter by utilizing the properties of the transparency. The present invention generally uses a convenient method to measure the concentration of the planktonic material, but does not preclude the use of a more stringent method than the usual range of the manufacturer to test the concentration.

(The concentration of plankton in green tea beverages (SS))

According to the present invention, the concentration of the planktonic substance (SS) of the green tea beverage is preferably 15 to 150 mg/L, more preferably 20 to 100 mg/L, more preferably 25 to 80 mg/L, and most preferably 30 to 70 mg/L. If the concentration of the planktonic substance (SS) of the green tea beverage packaged in the container is 15 mg/L or less, the feeling of concentration of the green tea beverage will become lighter when the temperature is lowered, and a rough feeling will be generated particularly in the warm state, and thus it is not suitable for the concentration.

(settleable suspended solid (SSS))

According to the present invention, the settled suspended solid (SSS) is the concentration of the precipitated substance after the sample is left for a period of time, and the concentration calculation method is the concentration of the suspended matter (SS) at the upper end before the placement and the floating matter at the upper end after the placement. The difference in concentration (SS).

(Settling plankton concentration (SSS) of green tea beverage)

The concentration of floating sedimentation material (SSS) of the green tea beverage of the present invention is preferably 1 to 100 mg/L, more preferably 2 to 80 mg/L, especially 3 to 70 mg/L, and 4 to 60 mg/L. Good, 5~40mg/L is the best. If the sedimentation floating matter concentration (SSS) of the green tea beverage packaged in the container is 1 mg/L or less, the concentration feeling (mouthfeel) of the green tea beverage will become lighter, and if the concentration of the green tea beverage exceeds 100 mg/L, the appearance of the precipitate is detrimental. Therefore it is not suitable for this concentration.

(ratio of sedimentation suspended solids concentration (SSS) to suspended solids concentration (SS) (SSS/SS))

The ratio of the sedimentation suspended solids concentration (SSS) of the green tea beverage of the present invention to the suspended solids concentration (SS) in the green tea beverage of the container (SSS/SS) is preferably 0.07 to 0.70, more preferably 0.10 to 0.68. Especially 0.20~0.65 is preferred, 0.30~0.63 is especially good, and 0.35~0.60 is the best. If the container is packed with green tea The ratio of the sedimentation suspended solids concentration (SSS) of the material to the suspended solids concentration (SS) in the green tea beverage of the container (SSS/SS) is less than 0.07, and the concentration sense of the green tea beverage will become lighter as the temperature drops. On the other hand, if the ratio exceeds 0.70, the concentration of the green tea beverage will become rough and the mouthfeel will be poor when it touches the tongue, so it is not suitable for this concentration.

(Methods for adjusting the concentration of suspended matter (SS) and sediment concentration (SSS))

The concentration of the planktonic substance (SS) and the concentration of the descending planktonic substance (SSS) of the green tea beverage can be adjusted by the following conditions, and the adjustment conditions may include the type of the tea raw material provided during the production of green tea, the tea period (the timing of the end tea), and the fire. A processing method, a mixing condition or a take-out condition of two or more kinds of raw material teas, an additive such as vitamin C, or a mixture of two or more kinds of tea extracts. For example, choose tea with a high content of fine powder in raw tea (deep-fried sautéed tea, powdered tea, powdered tea, etc.), or break or break the tea leaves during compression extraction or general extraction to increase the concentration of plankton in green tea beverages (SS ). In addition, it is also possible to select a tea material having a small amount of fine powder (a tea with axe, a sencha with a powder, etc.), and mix the single type or the mixed type at an appropriate ratio, for example, using an extractor or the like so that the tea leaves are not cut or broken, and filtered ( The extract was filtered again to reduce the concentration of suspended matter (SS) in the green tea beverage. The green tea beverage having a high concentration of suspended matter (SS) and a green tea beverage having a low concentration of sinking suspended matter (SSS) may be appropriately mixed to adjust the concentration of the suspended matter (SS). In addition, the tea with a large specific gravity (fan tea, weaker tea, tea, etc.) can be selected first, and then the tea containing the fine powder with a large specific gravity can be additionally selected (the tea leaves precipitated after the powder tea is turbid with water for a while) Etc.) Reduce the specific gravity of green tea beverages to increase their sedimentary planktonic concentration (SSS). In addition, you can choose a smaller specific gravity first. The tea leaves (fan tea, strong fire tea, stem tea, etc.), remove the fine powder (central separation, etc.) from the extract, and increase the specific gravity of the green tea beverage to reduce the sedimentation suspended matter concentration (SSS). Further, the sedimentation buoyant concentration (SSS) can be adjusted by controlling the liquid temperature and pH of the extract containing the fine powder, the liquid flow rate of the telecentric separator, the number of revolutions, and the telecentric precipitation area (Σ).

Further, the sedimentation buoyant concentration (SSS)/float concentration (SS) of the green tea beverage is a ratio of the suspended matter concentration (SS) to the sinking suspended matter concentration (SSS), and thus can be adjusted according to the adjustment method.

(fructose)

Fructose is a carbohydrate of the chemical formula C ₆ H ₁₂ O ₆ and is also a monosaccharide. In the green tea beverage of the present invention, fructose is preferably 100 ppm, more preferably 1 to 50 ppm, most preferably 2 to 30 ppm, and most preferably 3 to 27 ppm.

(glucose bone sugar)

The glucose bone sugar in the present invention is a saccharide having a characteristic of glucose contained in a monosaccharide, and specifically includes glucose, sucrose, maltose, cellobiose, and raffinose. The concentration of glucose bone sugar in the green tea beverage of the present invention is preferably 80 to 280 ppm, more preferably 90 to 250 ppm, particularly preferably 100 to 210 ppm, more preferably 120 to 200 ppm, and most preferably 140 to 180 ppm.

(glucose)

Glucose in the present invention is the most representative monosaccharide, and can also be called glucose or dextrose. In the green tea beverage of the present invention, the glucose concentration is preferably 150 ppm or less, more preferably 3 to 100 ppm, and 5 to 80 ppm. Good, 8~56ppm is the best.

(sucrose)

The sucrose in the present invention is a disaccharide in which glucose and fructose are combined. In the green tea beverage of the present invention, the sucrose concentration is preferably 40 to 300 ppm, more preferably 50 to 250 ppm, and particularly preferably 60 to 200 ppm, and 73 to 159 ppm is most preferred.

(maltose)

The maltose in the present invention is a reduced disaccharide in which two α-glucose molecules are combined with an α-1-4 glycoside.

(cellobiose)

The cellobiose in the present invention is a disaccharide in which two glucose molecules are combined with β1 and 4, and is an oligosaccharide having a bowel action.

(cotton gum)

The raffinose in the present invention is one of trisaccharides in which fructose, galactose, and glucose molecules are linked.

(stacum)

The stachyose in the present invention is one of two galactose molecules, a fructose molecule and a tetrasaccharide linked by a glucose molecule.

Maltose, cellobiose, raffinose, and water sulphate in the present invention

The total concentration is preferably 0 to 50 ppm, more preferably 0 to 30 ppm, particularly preferably 0 to 20 ppm, and most preferably 0 to 10 ppm.

(monosaccharide)

The monosaccharide is a carbohydrate of the chemical formula C ₆ (H ₂ O) ₆ and is hydrolyzed into the simplest sugar. The monosaccharide in the present invention refers to glucose (glucose) and fructose (fructose). The green sugar beverage of the present invention has a monosaccharide concentration of preferably 7 to 200 ppm, more preferably 8 to 140 ppm, more preferably 10 to 100 ppm, and most preferably 11 to 80 ppm.

(disaccharide)

The disaccharide is a carbohydrate of the chemical formula C ₁₂ (H ₂ O) _{11 which} is hydrolyzed to produce a monosaccharide, and the disaccharide in the present invention refers to sucrose, cellobiose, maltose. The double sugar concentration of the green tea beverage of the present invention is preferably 72 to 210 ppm, more preferably 75 to 175 ppm, particularly preferably 80 to 160 ppm, and most preferably 85 to 150 ppm.

(saccharide concentration)

In the present invention, "the total sugar concentration of the monosaccharide concentration and the disaccharide concentration" is a concentration at which the monosaccharide concentration is added to the disaccharide sugar content. In the present invention, "the total sugar concentration of the monosaccharide concentration and the disaccharide concentration" is preferably 80 to 350 ppm, more preferably 85 to 250 ppm, particularly preferably 90 to 240 ppm, and most preferably 96 to 210 ppm. Further, the monosaccharide concentration and the disaccharide concentration ratio (disaccharide/monosaccharide) are not particularly limited, but it is preferable to maintain less than 10.0, or 1.0 to 9.0 and 1.5 to 8.0.

(concentration ratio of sucrose to sugar (sucrose/sugar concentration))

In the present invention, the "concentration ratio of sucrose to sugar (sucrose/saccharide concentration)" is a ratio of the concentration of the monosaccharide to the concentration of the disaccharide and the concentration of the sugar (sucrose/saccharide concentration). In the present invention, the "sucrose/sugar concentration" is preferably 0.60 to 0.87, more preferably 0.63 to 0.85, 0.66 to 0.82 is particularly preferred, and 0.70 to 0.80 is optimal. If the "sucrose/sugar concentration" of the packaged green tea beverage is less than 0.60, the sweetness of the green tea beverage will be lost, and if it exceeds 0.87, it will lose its freshness. The scent is therefore not suitable for this ratio.

(How to adjust the concentration or ratio of sugar)

In order to adjust the saccharide concentration or the saccharide ratio to the above range, the conditions for processing and extracting the tea leaves by drying (fire in) can be appropriately adjusted as described in Japanese Patent No. 4843118. For example, the drying process of the tea leaves can be decomposed and reduced. Sugars, together with long-term high-temperature extraction, can also be decomposed and reduced. The sugar concentration and the sugar ratio can be adjusted according to the dry (fire) conditions and extraction conditions of the tea leaves.

At this time, although sugar can be added to adjust, but to avoid sugar Destroying the original balanced flavor of the green tea beverage should be adjusted by controlling the conditions for extracting the extract, the conditions for mixing the two different tea extracts, or adding the tea extract and the tea extract.

(oxalic acid concentration)

The green tea beverage of the present invention has an oxalic acid concentration of preferably 0 to 100 ppm, more preferably 0 to 80 ppm, particularly preferably 1 to 50 ppm, particularly preferably 1 to 45 ppm, and most preferably 2 to 40 ppm. If the oxalic acid concentration of the green tea beverage exceeds 100 ppm, the bitterness of oxalic acid becomes strong, so it is not suitable for this ratio. The method for adjusting the concentration of oxalic acid comprises adjusting the temperature at which the tea leaves are extracted, and mixing the extract of the oxalic acid in which the dissolution is controlled. In addition, oxalic acid can be removed from the extract using an adsorbent such as activated carbon or clay.

(caffeine concentration)

The caffeine concentration of the green tea beverage of the present invention is preferably less than 200 ppm, more preferably 0 to 180 ppm, particularly preferably 0 to 150 ppm, more preferably 0 to 140 ppm, particularly preferably 0 to 130 ppm, and 0 to 120 ppm. optimal. If the container is packed with green tea drinks The concentration of caffeine exceeds 200 ppm, and the bitterness of caffeine will affect the balance of aroma and bitterness, so it is not suitable for this concentration. In order to maintain the caffeine concentration in the above range, hot water is poured on the tea leaves, or the tea leaves are placed in hot water to precipitate, and the caffeine in the tea leaves is dissolved, and then the tea leaves are used to extract the extract, and then the extracts are extracted. Mix and adjust. In addition, adsorbents such as activated carbon or clay can also be used to remove caffeine.

(The ratio of total catechin concentration to caffeine concentration (total catechin/caffeine)

In the present invention, the ratio of the total catechin concentration to the caffeine concentration (total catechin/caffeine) is preferably from 1.4 to 660, more preferably from 2.0 to 350, and most preferably from 3.0 to 200. If the ratio of total catechin concentration to caffeine concentration (total catechin/caffeine) in a packaged green tea beverage is less than 1.4, the bitterness will be too heavy to degrade the balance compared to the depth and concentration, and exceed 660, the astringency will be too heavy compared to the depth and concentration and thus destabilize, so it is not suitable for this ratio. In order to adjust the ratio of caffeine concentration to total catechin concentration to the above range, the above conditions can be used to reduce caffeine or adjust the amount of tea and the extraction temperature. In this case, although all the catechins may be added for adjustment, in order to avoid the balance of the sugar-damaged green tea beverage, it is necessary to adjust the extraction conditions, the mixed extract, and the addition of the extract.

(The ratio of oxalic acid concentration to caffeine concentration (oxalic acid/caffeine))

In the present invention, the ratio of the concentration of oxalic acid to the concentration of caffeine (oxalic acid/caffeine) is preferably 0.25 to 0.48, more preferably 0.28 to 0.44, and most preferably 0.34 to 0.39. If the container is packed with green tea, the "oxalic acid concentration is relative to the caffeine concentration. The ratio (oxalic acid/caffeine) is less than 0.25. The beverage will lose its sweetness under warm water, and above 0.48, the bitterness will increase when the temperature drops, so it is not suitable for this ratio. In order to adjust the ratio of the caffeine concentration to the acid concentration to the above range, the caffeine or the amount of the tea leaves and the extraction temperature can be reduced by the above conditions. In this case, although the concentration of oxalic acid can be adjusted according to the publication method, it is necessary to adjust the extraction conditions, the mixed extract, the extract, or the like in order to avoid the balance of the sugar-damaged green tea beverage.

(catechin concentration)

The concentration of catechin in the present invention is preferably 320 to 650 ppm, more preferably 330 to 600 ppm, and particularly preferably 350 to 550 ppm, and 370 to 500 ppm is optimal. If the catechin concentration of the green tea beverage in the container package is less than 300 ppm, although the scent may be more displayed, the fresh scent may be lost, or the concentration sensation may not be sufficiently obtained, and thus the concentration is not suitable. More than 650ppm, compared to the fresh scent, the sweet and scent is lighter, and the bitterness is more serious and detrimental, so it is not suitable for this concentration.

The catechins include catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), ester Type catechin (EC), ester type gallocatechin (EGC), ester catechin (ECg), ester type gallocatechin (EGCg), a total of 8 types, total catechins And represents the total concentration of the eight catechin concentrations. In order to adjust the catechin concentration to the above range, the extraction conditions can be adjusted. In this case, although catechins may be added and adjusted, in order to avoid the balance of the green tea beverage, in addition to the adjustment of the extraction conditions, it is necessary to adjust the method of adjusting the mixed extract, adding the extract, and the like.

(epidermal catechins ‧ non-epi catechins)

In the catechins of the present invention, the "epidermal catechins" may include ester catechins (EC), ester gallocatechins (EGC), and ester catechins (ECg). Ester-type gallocatechin (EGCg), "non-epithelial catechins" may include catechin (C), gallocatechin (GC), catechin gallate (Cg) ), gallocatechin gallate (GCg). "Non-epitopic catechins" can be obtained by heat treatment at 80 degrees or more and promoting thermal differential stereoisomerization.

In the present invention, the ratio of the surface catechins to the non-epithelial catechins (element catechin concentration/non-epi catechin concentration) is preferably 0.4 to 10.0, and 0.5 to 0.5%. 3.0 is better, with 0.6 to 1.7 being the best.

(electronic local catechin concentration)

The concentration of the electronic local catechins in the present invention is preferably 290 to 600 ppm, more preferably 300 to 550 ppm, and particularly preferably 330 to 450 ppm. The "electron local catechin" referred to in the present invention is a catechin having a triol structure (the OH group on the benzene ring is a structure in which three groups are arranged side by side), and is easily localized in charge upon ionization. Specifically, it includes epigallocatechin (EGCg), epigallocatechin (EGC), epiphytic catechin (ECg), gallocatechin gallate (GCg), Gallocatechin (GC), catechin gallate (Cg), and the like.

In order to adjust the concentration of the electronic local catechin to the above range, although the extraction conditions can be adjusted, since it is easy to vary due to the extraction time and temperature, it is necessary to avoid excessive temperature or excessive extraction time to maintain the flavor of the beverage. At the same time, although electronic local catechins can be added for adjustment, in order to avoid deteriorating the balance of the green tea beverage, in addition to adjusting the extraction conditions, it is necessary to adjust the method by adjusting the mixed extract and adding the extract.

(Electronic local catechin concentration relative to glucose bone sugar concentration Ratio (electronic local catechin/sugar)

In the present invention, the ratio of "electronic local catechin concentration to glucose bone sugar concentration (electronic local catechin/sugar)" is preferably 2.0 to 4.8, 2.2 to 4.5 is better, and 2.4 to 4.3 is special. good. In order to adjust the ratio of the concentration of the electronic local catechins to the glucose bone sugar concentration to the above range, although the extraction conditions can be adjusted, the extraction rate of the catechins at high temperatures is high, but since the sugars are easily decomposed at a high temperature, Must be extracted in a short time. At the same time, although electronic local catechins or sugars may be added for adjustment, in order to avoid deteriorating the balance of the green tea beverage, in addition to adjusting the extraction conditions, it is necessary to adjust the mixed extract, the extract, and the like.

(pH)

The pH of the green tea beverage of the present invention is preferably 6.0 to 6.5 at 20 °C. The pH of the green tea beverage in the container is preferably 6.0 to 6.4, and particularly preferably 6.1 to 6.3.

(Method for measuring each component)

The monosaccharide, disaccharide, glucose bone sugar, catechin, electronic local catechins, caffeine, and oxalic acid concentration can be measured by a calibration method such as high performance liquid chromatography (HPLC).

(container)

Although it is not limited to the container for filling the green tea beverage of the present invention, it is possible to use a metal can, such as a plastic bottle (i.e., a plastic bottle), a metal can, a bottle, or a paper such as a stainless steel or aluminum, and a transparent container such as a plastic bottle is preferable.

(manufacturing method)

The green tea beverage of the invention can appropriately adjust the drying (fire in) processing and extraction conditions of the tea leaves when selecting the tea raw materials, and the sedimentation suspended solid concentration The ratio of (SSS) to the concentration of suspended solids (SS) in the containerized green tea beverage (SSS/SS) was adjusted to 0.07 to 0.70, and the ratio of fructose to glucose bone sugar (fructose/glucose bone sugar) was adjusted to 0.04~ 0.14, and adjust the mass ratio of oxalic acid to caffeine concentration (oxalic acid/caffeine) to 0.25~0.48.

For example, the processed tea leaves are dried (fired) at 270-300 ° C, and the extract is extracted at a high temperature for a short period of time, and then the extract and the general green tea extract are taken out at a low temperature for a long time. The green tea of the present invention can be produced by mixing the extract liquid phases. Further, the green tea of the present invention can be produced by subjecting the extract to a telecentric separation process under appropriate conditions, or by subjecting the pulverized tea turbid liquid to a telecentric separation process under appropriate conditions and mixing with the extract. However, this does not mean that the method for producing the green tea beverage of the present invention is limited to the above.

[Examples]

Embodiments of the invention are described below. However, the invention is not limited to the embodiments described below.

(Green Tea Leaf Extract A)

The extract was extracted with green tea leaves (薮北种, Kagoshima County, a tea, wild tea) 24g, extracted with 700mL of hot water (80 ° C) for 6 minutes, filtered through stainless steel mesh (20 mesh) to remove the tea shell, The mixture was filtered through a stainless steel mesh (80 mesh), and a filtrate was treated using a telecentric separator (SA1 continuous telecentric separator manufactured by Westphalia Co., Ltd.) at a flow rate of 300 L/hr, a number of revolutions of 10,000 rpm, and a telecentric sedimentation area (Σ) of 1000 m ² . It was mixed with water to 700 ml, thereby obtaining green tea leaf extract A.

(Green Tea Leaf Extract B)

Using a rotary drum type fire-injection machine, the extract was fired at 300 ° C for 8 minutes, and 12 g of green tea leaves (薮北种, Kagoshima prefecture Erfan tea) was extracted with 700 mL of hot water (60 ° C) for 6 minutes. The tea shell was removed by filtration through a stainless steel mesh (20 mesh), and then filtered through a stainless steel mesh (80 mesh) using a telecentric separator (SA1 continuous telecentric separator manufactured by Westphalia) at a flow rate of 300 L/hr and a number of revolutions of 10,000 rpm. The telecentric sedimentation area (Σ) was 1000 m ² , and the filtrate was treated, and mixed with water to 700 ml, thereby obtaining a green tea leaf extract B.

(Green Tea Leaf Extract C)

Using a rotary drum type fire machine, the extract was fired at 280 ° C for 8 minutes with green tea leaves (薮北种, Kagoshima County low caffeine tea) 16g, extracted with 700mL hot water (90 ° C) After 6 minutes, the tea shell was removed by filtration through a stainless steel mesh (20 mesh), and then filtered through a stainless steel mesh (80 mesh) using a telecentric separator (SA1 continuous telecentric separator manufactured by Westphalia) at a flow rate of 300 L/hr. 10000 rpm for the number of revolutions, the telecentric sedimentation area (Σ) 1000m ^2, treated filtrate, 700 ml of water to mix, thereby obtaining a green tea extract C.

(Green Tea Leaf Extract D)

Using a rotary drum type fire machine, the extract was ignited at 270 °C for 8 minutes with green tea leaves (薮北种, Shizuoka Prefecture low caffeine Erfan tea) 16g, extracted with 700mL hot water (90 ° C) After 6 minutes, the tea shell was removed by filtration through a stainless steel mesh (20 mesh), and then filtered through a stainless steel mesh (80 mesh) using a telecentric separator (SA1 continuous telecentric separator manufactured by Westphalia) at a flow rate of 300 L/hr. The number of revolutions was 10,000 rpm, and the telecentric sedimentation area (Σ) was 1000 m ² , and the filtrate was treated, and mixed with water to 700 ml to obtain a green tea leaf extract D.

(turbid special crushed tea E)

Green tea leaves (薮北种, Kagoshima County, a tea, wild tea) to deal with The pulverized tea E for a turbid liquid was obtained by a jet pulverization (Model 437 manufactured by Nippon Dry Chemical Co., Ltd.) under the conditions of a pressure of 10 kg/hour and a discharge pressure of 0.9 MPa.

(Crushing tea turbid liquid F)

The turbid liquid was pulverized tea (6 g), and dispersed in 300 mL of water using a high-speed homogenizer, and a telecentric separator (SA1 continuous telecentric separator manufactured by Westphalia Co., Ltd.) was used at a flow rate of 480 L/hr, a number of revolutions of 10,000 rpm, and a telecentric sedimentation area. (Σ) 1000 m ² was treated, and mixed with water to 700 ml to obtain a pulverized tea turbid liquid F. The suspended solids concentration (SS) of the pulverized tea turbid liquid F was 400 mg/L.

(turbid special crushed tea G)

Into a ball mill (MAKINO product BM-400), 200 kg of green tea leaves (manufactured by Kagoshima Prefecture) was pulverized to obtain a pulverized special crushed tea G.

(Crushing tea turbidity H)

The turbid liquid was pulverized tea (0.58 g), dispersed in 300 mL of water using a high-speed homogenizer, and mixed with water to 700 ml to obtain a pulverized tea turbid liquid H. The suspended solids concentration (SS) of the pulverized tea turbid liquid H was 400 mg/L.

(implementation item 1)

700 mL of green tea extract A, B, C mixture (green tea extract A: green tea extract B: green tea extract C mixing ratio (weight ratio) is 25:25:50), and 250 mL of crushed tea turbid liquid F, H mixture (combined ratio (weight ratio) of crushed tea turbid liquid F: pulverized tea turbid liquid H is 90:10), and the target floating matter concentration (SS) of the above two mixed liquids is controlled at 50 mg/L. After mixing, 350 ppm of vitamin C was added, and the pH after the heat sterilization treatment was adjusted to 6.2, and mixed with water to 2000 ml. After the above process was completed, the resulting mixture was subjected to UHT sterilization (135 ° C, 30 seconds), and placed in a tray at 85 ° C. After cooling, it was filled in a transparent plastic container (PET bottle) and cooled to 20 ° C to obtain a container-packed beverage (Example 1).

(implementation 2)

Green tea extract B, C mixture (green tea extract B: green tea extract C mixing ratio (weight ratio) is 75:25), and pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 70:30), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 30 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. The pH after the heat sterilization treatment was adjusted to 6.2, and the mixture was mixed with water to 2000 ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (implementation 2).

(implementation item 3)

Green tea extract B, C mixture (green tea extract B: green tea extract C mixing ratio (weight ratio) is 28:72), and pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 40:60), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 80 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. After adding the weight of Cao, the pH after the heat sterilization treatment was maintained at 6.2, and then water was added to 2000 ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 3).

(implementation 4)

Green tea extract B, C mixture (green tea extract B: green tea extract C mixing ratio (weight ratio) 40: 60), and pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 30:70), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 100 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. After adding the weight of Cao, the pH after the heat sterilization treatment was maintained at 6.2, and then water was added to 2000 ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (implementation 4).

(implementation item 5)

The green tea extract A and B mixture (green tea extract A: green tea extract B mixed ratio (weight ratio) is 30:70), and the pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 50:50), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 50 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. Then, add the weight of Cao Cao to adjust the temperature after sterilizing treatment to 6.2, and add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C, which can be obtained. Container-packed beverage (implementation 5).

(implementation item 6)

Green tea extract A, B, D mixture (green tea extract A: green tea extract B: mixing ratio (weight ratio) of green tea extract D is 5:40:55), and mixing ratio of pulverized tea turbid liquid F and H (pulverized tea turbid liquid F: pulverized tea turbid liquid H (weight ratio) 10:90), the above two mixed solutions are mixed according to the procedure of the first product, the target floating matter concentration (SS) is controlled at 150 mg/L, and then 350 ppm of vitamin C is added, and the pH after the heat sterilization treatment is added. Maintain at 6.2, add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 6).

(Comparative product 1)

Green tea extract B, D mixture (green tea extract B: green tea extract D mixing ratio (weight ratio) is 10:90), and pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 10:90), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 50 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. Then, add the weight of Cao Cao to adjust the temperature after sterilizing treatment to 6.2, and add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 1).

(Comparative product 2)

The green tea extract A and B mixture (green tea extract A: green tea extract B mixed ratio (weight ratio) is 10:90), and the pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized Mixing ratio (weight ratio) of tea turbid liquid H 10:90), the above two mixed liquids are mixed according to the procedure of the first product, the target floating matter concentration (SS) is controlled at 30 mg/L, and then 350 ppm of vitamin C is added, and the pH after the heat sterilization treatment is added. Maintain at 6.2, add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 2).

(Comparative product 3)

Mixture of green tea extracts A, C, and D (green tea extract A: green tea extract C: green tea extract D in a mixing ratio (weight ratio) of 20:50:30), and pulverized tea turbid liquid F, H mixed Liquid (pulverized tea turbid liquid F: mixing ratio (weight ratio) of pulverized tea turbid liquid H is 50:50), the above two mixed liquids are controlled according to the procedure of the first product, the target floating matter concentration (SS) is controlled at 80 mg/L. After mixing, 350 ppm of vitamin C was added, and the pH after the heat sterilization treatment was adjusted to 6.2, and the mixture was mixed with water to 2000 ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 3).

(Comparative product 4)

The green tea extract A and B mixture (green tea extract A: green tea extract B mixed ratio (weight ratio) is 5:95), and the pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized) The mixing ratio (weight ratio) of the tea turbid liquid H is 10:90), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 70 mg/L according to the procedure of the first embodiment, and then 350 ppm of vitamins are added. Life C, add the weight of Cao, adjust the pH after heat sterilization to 6.2, add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 4).

(Comparative product 5)

Mixing green tea extracts A, B, and C (green tea extract A: green tea extract B: green tea extract C in a mixing ratio (weight ratio) of 25:25:50), and pulverizing tea turbid liquid F, the above two According to the process of the first product, the target floating matter concentration (SS) is controlled to 10 mg/L and mixed, and then 350 ppm of vitamin C is added, and the pH after the heat sterilization treatment is adjusted to 6.2, and the water is mixed to 2000 ml. . After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 5).

(Comparative product 6)

The green tea extract B, C mixture (green tea extract B: green tea extract C mixing ratio (weight ratio) is 75:25), and pulverized tea turbid liquid F, the above two liquids according to the process of the implementation product 1, After the target floating matter concentration (SS) was controlled at 20 mg/L and mixed, 350 ppm of vitamin C was added, and the pH after the heat sterilization treatment was adjusted to 6.2, and the mixture was mixed with water to 2000 ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 6).

(Comparative product 7)

The green tea extract B, C mixture (green tea extract B: green tea extract C mixing ratio (weight ratio) is 25:75), and pulverized tea turbid liquid H, the above two liquids according to the process of the implementation product 1, After the target floating matter concentration (SS) was controlled at 150 mg/L and mixed, 350 ppm of vitamin C was added, and the pH after adding heat treatment was adjusted to 6.2, and water was mixed to 2000 ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 7).

(Comparative product 8)

The green tea extract B, C mixture (green tea extract B: green tea extract C mixing ratio (weight ratio) is 60:40), and pulverized tea turbid liquid H, the above two liquids according to the process of the implementation product 1, After the target floating matter concentration (SS) was controlled at 50 mg/L and mixed, 350 ppm of vitamin C was added, and the pH after the heat sterilization treatment was adjusted to 6.2, and water was added to 2000 ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 8).

(Comparative product 9)

The green tea extract A and C mixture (green tea extract A: green tea extract C mixing ratio (weight ratio) is 90:10), and the pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 90:10), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 50 mg/L according to the procedure of the product 1, and 350 ppm of vitamins are added. Life C, add the weight of Cao, adjust the pH after heat sterilization to 6.2, add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 9).

(Comparative product 10)

The green tea extract A and D mixture (green tea extract A: green tea extract D mixed ratio (weight ratio) is 70:30), and the pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 30:70), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 50 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. Then, add the weight of Cao Cao to adjust the temperature after sterilizing treatment to 6.2, and add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 9).

(Comparative product 11)

Green tea extract B, D mixture (green tea extract B: green tea extract D mixing ratio (weight ratio) is 50:50), and pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 50:50), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 100 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. Then, add the weight of Cao Cao to adjust the temperature after sterilizing treatment to 6.2, and add water to 2000ml. After the above process is completed, the resulting mixture is subjected to UHT sterilization. (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C, you can get a container packaged beverage (Comparative Item 11).

(Comparative product 12)

Green tea extract B, C mixture (green tea extract B: green tea extract C mixing ratio (weight ratio) is 90:10), and pulverized tea turbid liquid F, H mixture (pulverized tea turbid liquid F: pulverized The mixing ratio (weight ratio) of the tea turbid liquid H is 10:90), and the above two mixed liquids are mixed with the target floating matter concentration (SS) at 50 mg/L according to the procedure of the product 1, and 350 ppm of vitamin C is added. Then, add the weight of Cao Cao to adjust the temperature after sterilizing treatment to 6.2, and add water to 2000ml. After the above process is completed, the obtained mixture is subjected to UHT sterilization (135 ° C, 30 seconds), placed in a tray at 85 ° C for cooling, and then filled in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 12).

(Method for measuring each component)

As in the above, the concentration of fructose, glucose, maltose, cellobiose, stachyose, oxalic acid, and caffeine can be determined by a high performance liquid chromatography (HPLC) method. In addition, the suspended solids (SS) is supplied to a specimen test of 5 degrees in accordance with JIS (Japanese Industrial Standard) K0102-9. The filter material (filter membrane (cellulose acetate), ball diameter 1 μm, diameter 47 mm (product of Tokyo Roshi Co., Ltd.) was placed in a filter, and then an appropriate amount of the sample (45 to 100 ml) was injected for filtration, and then washed with 50 ml of pure water. The filter material is separated from the filter by tweezers, dried at 90 degrees for 30 minutes, and then placed in a desiccator for cooling to measure the mass of the residual material in the filter material. In addition, it is allowed to stand at 20 ° C. The hourly specimen membrane measures the settled suspended solids (SSS), which is the difference from the suspended sediment concentration (SS) before standing (settling plankton concentration (SSS) = floating concentration before standing ( SS) - the floating concentration (SS) after standing (20 ° C, 4 hours).

(evaluation method)

Ten functional inspectors will perform functional evaluation (functional evaluation 1) on all the products 1 to 6 and comparative products 1 to 12 under heating (63 ° C), and perform functional evaluation under cold (18 ° C) conditions. Evaluation 2) When the temperature was 63 °C, the appearance evaluation was additionally performed. Each sample was evaluated in five stages (1 to 5 points), and a comprehensive evaluation was performed according to the total, and the evaluation was performed in the order of "◎", "○", "△", and "X".

In addition, Tables 1~2 show the green tea provided when adjusting each specimen. The leaf extract mixing ratio (mixing ratio of the total amount of the green tea leaf extract), and the pulverized tea turbid liquid ratio (mixing ratio of the total amount of the pulverized tea turbid liquid). Tables 3 to 5 show the composition and evaluation of a specimen.

(examine)

In the taste, aroma (baked sweetness) and depth (bitterness-fat) of the products of the present invention when heated from 1 to 6, the evaluation results of each item showed a relatively good degree, and the equilibrium state of each evaluation item was also quite good. . At the same time, when the temperature of the products 1 to 6 of the present invention is lowered, the evaluation result of each item still shows a relatively good degree, and the equilibrium state of each evaluation item is also quite good.

In contrast, when comparing products 1 to 12, when heating and cooling, all evaluation scores were very low (1 point). In addition, when the heating products and the cold state of the comparative products 1 to 12 are different, the difference is large, and the comparative product does not have the effect of the original invention.

Claims (7)

A container-packed green tea beverage characterized in that the ratio of the concentration of the sedimentary suspended solids to the concentration of the suspended solids is 0.07 to 0.70, and the mass ratio of fructose to the glucose bone sugar is 0.04 to 0.14, and the mass of the oxalic acid relative to the caffeine The ratio is 0.25~0.48. The packaged green tea beverage according to claim 1, wherein the concentration of the sedimentary suspended solids is 1 to 100 mg/L. The packaged green tea beverage according to claim 1, wherein the glucose bone sugar concentration is 80 to 280 ppm. The packaged green tea beverage according to claim 1, wherein the ratio of the electronic local catechin concentration to the glucose glucose sugar concentration is 2.0 to 4.8. A method for producing a green tea beverage in a container, characterized in that the ratio of the concentration of the sedimentary suspended solids to the concentration of the suspended solids is adjusted to 0.07 to 0.70, and the mass ratio of fructose to glucose bone sugar is adjusted to 0.04 to 0.14, oxalic acid. The mass ratio relative to caffeine is adjusted to 0.25 to 0.48. A method for maintaining a taste of a green tea beverage, characterized in that the ratio of the concentration of the sedimentary suspended solids to the concentration of the suspended solids is adjusted to 0.07 to 0.70, and the mass ratio of fructose to glucose bone sugar is adjusted to 0.04 to 0.13, and the oxalic acid is relatively The mass ratio of caffeine was adjusted to 0.25~0.48. A method for maintaining a fire flavor of a green tea beverage, characterized in that the ratio of the concentration of the sedimentary suspended solids to the concentration of the suspended solids is adjusted to 0.07 to 0.70, and the mass ratio of fructose to glucose bone sugar is adjusted to 0.04 to 0.14, and oxalic acid The mass ratio relative to caffeine is adjusted to 0.25 to 0.48.