Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F3/00—Tea; Tea substitutes; Preparations thereof
  • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof

Definitions

• the present invention relates to a packaged beverage.
• Theanine is an amino acid that is abundant in gyokuro and matcha tea, and is known as one of the components constituting the umami and sweetness of tea beverages. Therefore, as a packaged beverage containing theanine, for example, caffeine concentration, saccharide concentration of reducing sugar and non-reducing sugar, ratio of reducing sugar and non-reducing sugar, ratio of sugar and ester type catechin, and By controlling the ratio of theanine and caffeine within a specific range, a packaged green tea beverage (Patent Document 1) that can be drunk deliciously even when the sweetness of umami and umami remains cold, the theanine concentration, and the mono A packaged beverage (Patent Document 2) is proposed in which sweetness and umami taste are enhanced by controlling the total concentration of galactosyl diglyceride and digalactosyl diglyceride and the ratio thereof within a specific range.
• rutin is a kind of flavonoid that is abundant in vegetables and fruits, and is a glycoside in which ⁇ -lutinose is bonded to the oxygen atom at the 3-position of quercetin. Rutin has been found to have a strong unpleasant astringency when coexisting with high concentrations of non-polymer catechins, for example, the mass ratio of non-polymer catechins to rutin in the purified green tea extract. A container-packed beverage that suppresses an unpleasant astringent taste by controlling the content within a specific range has been proposed (Patent Document 3).
• Patent Document 1 JP 2011-155877 (Patent Document 2) JP 2014-68634 (Patent Document 3) JP 2010-148499 A
• the present invention includes the following (A), (B) and (C); (A) Non-polymer catechins 0.025 to 0.2% by mass, (B) Theanine 0.002-0.023 mass%, and (C) Rutin 0.0003-0.0016 mass% Containing Content of a component (B) and a component (C) is following formula (1); ⁇ 0.032b + 0.0006 ⁇ c ⁇ 0.032b + 0.0027 (1) [In Formula (1), c shows content (mass%) of a component (C), b shows content (mass%) of a component (B). ]
• the present invention provides a packaged beverage that satisfies the above relationship.
• Tea drinks brewed with teapots are rich in freshly scented and highly tasteful, but this freshly scented fragrance includes not only nasal incense directly felt by the nose. It is known that there is a nose scent from the throat to the nose when it is put in the mouth. The inventor feels that the nasal aroma from the throat to the nose when contained in the mouth improves the flavor of the packaged tea beverage and cultivates a taste closer to the tea beverage put in the teapot. I found it an important element.
• the present invention relates to a packaged beverage having improved nasal aroma and dry feeling and rich in richness despite containing a high concentration of non-polymer catechins.
• the present inventor in a packaged beverage containing a high concentration of non-polymer catechins, controls the content of theanine and rutin so as to satisfy a certain relationship within a specific range.
• a container with a rich scent of freshly brewed aroma such as a beverage in which tea leaves are leached with a teapot etc. It was found that a stuffed beverage was obtained.
• the container-packed beverage of the present invention contains non-polymer catechins as the component (A).
• non-polymer catechins refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate and the like. It is a general term that includes body catechins, and in the present invention, at least one of the above eight types may be contained. In addition, content of a component (A) is defined based on said 8 types of total amount.
• the content of component (A) in the packaged beverage of the present invention is 0.025 to 0.2% by mass, but from the viewpoint of preparing a packaged beverage containing a high concentration of non-polymer catechins, 0 0.03 mass% or more is preferable, 0.035 mass% or more is more preferable, 0.04 mass% or more is more preferable, and from the viewpoint of improving dry feeling, 0.18 mass% or less is preferable, and 0.16 mass% is preferable. % Or less is more preferable, and 0.14 mass% or less is still more preferable.
• the range of the content of component (A) is preferably 0.03 to 0.18% by mass, more preferably 0.035 to 0.16% by mass, and still more preferably in the packaged beverage of the present invention. Is 0.04 to 0.14% by mass.
• the container-packed beverage of the present invention contains theanine as the component (B).
• the content of the component (B) in the packaged beverage of the present invention is 0.002 to 0.023% by mass, but is preferably 0.0025% by mass or more and 0.003% by mass from the viewpoint of enhancing the richness. % Or more is more preferable, 0.0035% by mass or more is more preferable, and 0.02% by mass or less is preferable, and 0.018% by mass or less is more preferable from the viewpoint of improving nasal discharge and dry feeling. 0.013 mass% or less is still more preferable, and 0.011 mass% or less is still more preferable.
• the range of the content of component (B) is preferably 0.0025 to 0.02% by mass, more preferably 0.0025 to 0.018% by mass in the packaged beverage of the present invention, More preferably, it is 0.003 to 0.013 mass%, and still more preferably 0.0035 to 0.011 mass%.
• the container-packed beverage of the present invention contains rutin as the component (C).
• the content of the component (C) in the packaged beverage of the present invention is 0.0003 to 0.0016% by mass, but from the viewpoint of improving nasal discharge and dry feeling, 0.0004% by mass or more is preferable.
• 0.00045% by mass or more is more preferable, 0.0005% by mass or more is more preferable, and from the viewpoint of enhancing richness and improving nasal loss, 0.0015% by mass or less is preferable, and 0.0013% by mass.
• % Or less is more preferable, and 0.0011 mass% or less is still more preferable.
• the range of the content of the component (C) is preferably 0.0004 to 0.0015% by mass, more preferably 0.00045 to 0.0013% by mass in the packaged beverage of the present invention, More preferably, it is 0.0005 to 0.0011 mass%.
• c shows content (mass%) of a component (C)
• b shows content (mass%) of a component (B).
• the container-packed beverage of the present invention preferably satisfies the relationship of the following formula (2), more preferably the relationship of the following formula (3), and still more preferably the relationship of the following formula (4).
• the effect of improving nose loss and dryness can be further enhanced.
• the mass ratio [(C) / (B)] of the component (B) and the component (C) is from the viewpoint of enhancing the richness, improving the nose loss and the dry feeling. 0.01 or more, 0.03 or more is more preferable, 0.04 or more is more preferable, 1 or less is preferable, 0.7 or less is more preferable, and 0.3 or less is still more preferable.
• the range of the mass ratio [(C) / (B)] is preferably 0.01 to 1, more preferably 0.03 to 0.7, and still more preferably 0.04 to 0.3. It is.
• the mass ratio [(C) / (A)] of the component (A) to the component (C) is preferably 0.001 or more from the viewpoint of enhancing the richness, 0.004 or more is more preferable, 0.006 or more is further preferable, 0.01 or more is more preferable, and 0.05 or less is preferable, 0.04 or less is more preferable, and 0.04 or less is more preferable. 03 or less is more preferable.
• the range of the mass ratio [(C) / (A)] is preferably 0.001 to 0.05, more preferably 0.004 to 0.04, and further preferably 0.006 to 0. 0.03, more preferably 0.01 to 0.03.
• the packaged beverage of the present invention can contain a maltooligosaccharide having 3 to 7 sugar chains as the component (D).
• maltooligosaccharide refers to an oligosaccharide in which sugar (glucose) is linearly bonded by ⁇ -1,4-glucoside bonds.
• component (D) maltotriose with 3 sugar chains, maltotetraose with 4 sugar chains, maltopentaose with 5 sugar chains, maltohexaose with 6 sugar chains, number of sugar chains There are 5 types of 7 maltoheptaose.
• content of a component (D) is defined based on the total amount of these maltooligosaccharides.
• the component (D) for example, those appropriately synthesized by hydrolysis of starch or the like, or commercially available products may be used.
• commercially available products include Fuji Oligo # 450, Fuji Oligo # 450P, Fuji Oligo G67 (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.) and the like.
• the mass ratio [(E) / (D)] of (E) maltooligosaccharide having 5 to 7 sugar chains in the component (D) is 0 from the viewpoint of enhancing the richness. .1 or more is preferable, 0.3 or more is more preferable, and 0.5 or more is more preferable.
• the upper limit value of the mass ratio [(E) / (D)] is not particularly limited, and may be 1. However, from the viewpoint of improving the nasal aroma and dry feeling, 0.9 or less is preferable. 85 or less is more preferable, and 0.8 or less is still more preferable.
• the range of the mass ratio [(E) / (D)] is preferably 0.1 to 1, more preferably 0.3 to 0.9, still more preferably 0.5 to 0.85. And more preferably 0.5 to 0.8.
• the content of the component (D) in the packaged beverage of the present invention is preferably 0.00001% by mass or more, more preferably 0.001% by mass or more, and 0.01% by mass or more from the viewpoint of enhancing the richness. Is more preferably 0.27% by mass or more, and is preferably 0.35% by mass or less, more preferably 0.32% by mass or less from the viewpoint of improving nasal discharge and dry feeling. 3 mass% or less is still more preferable.
• the content range of the component (D) is preferably 0.00001 to 0.35% by mass, more preferably 0.001 to 0.32% by mass in the packaged beverage of the present invention. More preferably, the content is 0.01 to 0.3% by mass, and still more preferably 0.27 to 0.3% by mass.
• the content of the component (E) in the packaged beverage of the present invention is preferably 0.00001% by mass or more, more preferably 0.001% by mass or more, and 0.01% by mass or more from the viewpoint of enhancing the richness. Is more preferable, 0.06% by mass or more is still more preferable, and from the viewpoint of improving nasal discharge and dry feeling, 0.35% by mass or less is preferable, 0.32% by mass or less is more preferable, and 0 More preferable is 3% by mass or less.
• the range of the content of component (E) is preferably 0.00001 to 0.35% by mass, more preferably 0.001 to 0.32% by mass in the packaged beverage of the present invention, More preferably, the content is 0.01 to 0.3% by mass, and still more preferably 0.06 to 0.3% by mass.
• the component (D) when the component (D) is contained in a packaged beverage containing a high concentration of non-polymer catechins, the richness is enhanced, but the tea beverage in which tea leaves are leached with a teapot or the like is brewed.
• the present inventor has found for the first time that there is a further problem that the dry sensation is reduced along with all the scents, especially the nasal ointment that is felt through the throat when it is put in the mouth.
• this nasal aroma and dry feeling are improved by controlling the theanine and rutin contents so as to satisfy a certain relationship within a specific range, and the container has a further enhanced richness.
• the inventor has found that a stuffed beverage is obtained.
• the container-packed beverage of the present invention includes flavors, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, quality stabilizers, etc.
• One or two or more additives can be contained in combination. The content of these additives can be appropriately set within a range that does not impair the object of the present invention.
• the tea beverage is preferable because the container-packed beverage of the present invention can sufficiently enjoy the effects of the present invention.
• tea beverages include green tea beverages, oolong tea beverages, and black tea beverages.
• green tea beverages are preferred.
• non-alcoholic beverages such as fruit juice juice, vegetable juice, sports beverage, isotonic beverage, enhanced water, bottled water, near water, coffee beverage, nutritional drink, beauty drink, beer, wine, sake, plum wine, Alcoholic beverages such as sparkling liquor, whiskey, brandy, shochu, rum, gin, and liqueurs may also be used.
• the pH (20 ° C.) of the packaged beverage of the present invention is preferably 2 or more, more preferably 2.5 or more, still more preferably 3 or more, and 7 or less from the viewpoints of flavor and stability of non-polymer catechins. Is preferable, 6.5 or less is more preferable, and 6.3 or less is still more preferable.
• the pH range is preferably 2 to 7, more preferably 2.5 to 6.5, and still more preferably 3 to 6.3.
• the container-packed beverage of the present invention can be provided by filling a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.
• a normal packaging container such as a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.
• the packaged beverage of the present invention may be heat sterilized, and as a heat sterilization method, especially if it meets the conditions stipulated in applicable regulations (Food Sanitation Law in Japan) It is not limited. Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method), and a post-filling sterilization method (pastration). It is also possible to appropriately select the heat sterilization method according to the type of container of the container-packed beverage, for example, when the container can be heat sterilized after filling the container, such as a metal can or bottle. For example, retort sterilization and post-filling sterilization (pasting) can be employed.
• a heat sterilization method especially if it meets the conditions stipulated in applicable regulations (Food Sanitation Law in Japan) It is not limited. Examples thereof include a retort sterilization method, a high temperature short time sterilization method (HTST method), an ultra high temperature sterilization method (UHT method
• PET bottles that cannot be sterilized by retort, aseptic filling, hot-pack filling, etc., in which beverages are pre-sterilized under the same sterilization conditions as above and sterilized in an aseptic environment, are adopted. be able to.
• the container-packed beverage of the present invention contains a tea extract satisfying the relationship of the above formula (1) and, if necessary, the component (D) and additives, and the contents of the components (A) to (C) are adjusted. It can manufacture by adjusting and filling a container.
• the tea extract satisfying the relationship of the formula (1) may be, for example, two or more types of tea even if a tea extract satisfying the relationship of the formula (1) is selected from tea extracts obtained from tea leaves.
• the extract may be prepared by mixing so as to satisfy the relationship of the above formula (1).
• a tea extract may be prepared by selecting tea leaves satisfying the relationship of the above formula (1) from tea leaves having different tea varieties, collection times, and firing processing levels.
• the tea varieties are not particularly limited as long as they are generally cultivated.
• the harvest time may be any of the most tea, the second tea, the third tea, and the fourth tea, but the most tea is preferred.
• the firing conditions can be appropriately selected.
• the temperature is preferably 150 to 300 ° C., more preferably 170 to 230 ° C., and the heating time is preferably 1 to 15 minutes, more preferably 1 to 10 Minutes.
• tea leaves used for the extraction include tea leaves selected from the genus Camellia, for example, C. sinensis.var.sinensis (including Yabutaki species), C.sinensis.var.assamica, and hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method.
• non-fermented tea include green tea such as sencha, deep-steamed sencha, roasted tea,nadoha, gyokuro, kabusecha, mochi tea, kettle tea, stem tea, stick tea, and bud tea.
• Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Further, examples of fermented tea include black teas such as Darjeeling, Assam, Sri Lanka and the like. These can be used alone or in combination of two or more.
• non-fermented tea is preferable from the viewpoint of the content of non-polymer catechins, green tea is more preferable, and fire-processed sencha and roasted tea are particularly preferable from the viewpoint of achieving the effects of the present invention.
• the extraction method may be a known method such as stirring extraction, column extraction, drip extraction, or the like.
• the temperature of water used for extraction can be appropriately selected, but is usually 25 to 100 ° C.
• the extraction time and the extraction magnification can be selected as appropriate, but the extraction time is usually 5 to 60 minutes, and the extraction magnification is usually 1 to 50 times.
• the tea leaves and the tea extract can be separated by known solid-liquid separation means such as filtration, centrifugation and membrane treatment.
• the tea extract after solid-liquid separation can be subjected to, for example, one or more purification steps of (i) to (iii) below.
• (I) A method of removing a precipitate by dissolving or dispersing a tea extract in an organic solvent or an organic solvent aqueous solution.
• (Ii) A method in which a tea extract is dissolved or dispersed in an organic solvent or an organic solvent aqueous solution and contacted with one or more adsorbents selected from activated carbon, acidic clay, activated clay, and synthetic adsorbent.
• a tea extract is dissolved or dispersed in an organic solvent or an organic solvent aqueous solution and brought into contact with an ion exchange resin. The tea extract thus obtained may be used as it is or after being dried and concentrated.
• This invention discloses the following drinks further regarding the said embodiment.
• Non-polymer catechins are preferably one or more selected from catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate, more preferably
• the content of the component (A) is preferably 0.03% by mass or more, more preferably 0.035% by mass or more, still more preferably 0.04% by mass or more, preferably 0.18% by mass or less, More preferably, it is 0.16 mass% or less, More preferably, it is 0.14 mass% or less,
• the content of component (A) is preferably 0.03 to 0.18% by mass, more preferably 0.035 to 0.16% by mass, and still more preferably 0.04 to 0.14% by mass.
• the content of the component (B) is preferably 0.0025% by mass or more, more preferably 0.003% by mass or more, further preferably 0.0035% by mass or more, preferably 0.02% by mass or less, More preferably 0.018% by mass or less, still more preferably 0.013% by mass or less, and still more preferably 0.011% by mass or less, and the container packing according to any one of the above ⁇ 1> to ⁇ 4> Beverages.
• the content of the component (B) is preferably 0.0025 to 0.02% by mass, more preferably 0.0025 to 0.018% by mass, still more preferably 0.003 to 0.013% by mass, and still more preferably Is a packed beverage according to any one of the above items ⁇ 1> to ⁇ 5>, wherein 0.0035 to 0.011% by mass.
• the content of the component (C) is preferably 0.0004% by mass or more, more preferably 0.00045% by mass or more, further preferably 0.0005% by mass or more, preferably 0.0015% by mass or less, The container-packed beverage according to any one of ⁇ 1> to ⁇ 6>, more preferably 0.0013% by mass or less, and still more preferably 0.0011% by mass or less.
• the content of component (C) is preferably 0.0004 to 0.0015% by mass, more preferably 0.00045 to 0.0013% by mass, and still more preferably 0.0005 to 0.0011% by mass.
• ⁇ 1> to ⁇ 7> The packaged beverage according to any one of ⁇ 7>.
• the formula (1) is preferably the following formula (2), more preferably the following formula (3), and further preferably the following formula (4), any one of the above ⁇ 1> to ⁇ 8>
• c and b have the same meanings as c and b in the formula (1).
• the mass ratio [(C) / (B)] of the component (B) and the component (C) is preferably 0.01 or more, more preferably 0.03 or more, still more preferably 0.04 or more,
• the mass ratio [(C) / (B)] of the component (B) and the component (C) is preferably 0.01 to 1, more preferably 0.03 to 0.7, still more preferably 0.04 to The packaged beverage according to any one of ⁇ 1> to ⁇ 10>, which is 0.3.
• the mass ratio [(C) / (A)] of component (A) to component (C) is preferably 0.001 or more, more preferably 0.004 or more, still more preferably 0.006 or more, and even more preferably. Is 0.01 or more, preferably 0.05 or less, more preferably 0.04 or less, still more preferably 0.03 or less, the container according to any one of the above ⁇ 1> to ⁇ 11> Stuffed beverage.
• the mass ratio [(C) / (A)] of the component (A) to the component (C) is preferably 0.001 to 0.05, more preferably 0.004 to 0.04, and still more preferably 0.00.
• the maltooligosaccharide having 3 to 7 sugar chains is preferably one or more selected from maltotriose, maltotetraose, maltopentaose, maltohexaose and maltoheptaose, according to the above ⁇ 14> Containerized beverage.
• the mass ratio [(E) / (D)] of (E) maltooligosaccharide having 5 to 7 sugar chains in the maltooligosaccharide having 3 to 7 sugar chains is preferably 0.1 or more, more preferably 0.3 or more, more preferably 0.5 or more, preferably 1 or less, more preferably 0.9 or less, further preferably 0.85 or less, and still more preferably 0.8 or less.
• Mass ratio [(E) / (D)] of (E) maltooligosaccharide having 5 to 7 sugar chains in maltooligosaccharide having 3 to 7 sugar chains is preferably 0.1 to 1, more preferably Is a container according to any one of the above ⁇ 14> to ⁇ 16>, which is 0.3 to 0.9, more preferably 0.5 to 0.85, and still more preferably 0.5 to 0.8. Stuffed beverage.
• the content of the component (D) is preferably 0.00001% by mass or more, more preferably 0.001% by mass or more, still more preferably 0.01% by mass or more, and further preferably 0.27% by mass or more.
• Containerized beverage Preferably, it is 0.35% by mass or less, more preferably 0.32% by mass or less, and still more preferably 0.3% by mass or less, as described in any one of the above items ⁇ 14> to ⁇ 17>.
• Containerized beverage ⁇ 19>
• the content of component (D) is preferably 0.00001 to 0.35% by mass, more preferably 0.001 to 0.32% by mass, still more preferably 0.01 to 0.3% by mass,
• the packaged beverage according to any one of ⁇ 14> to ⁇ 18>, preferably 0.27 to 0.3% by mass.
• the content of component (E) is preferably 0.00001% by mass or more, more preferably 0.001% by mass or more, still more preferably 0.01% by mass or more, and still more preferably 0.06% by mass or more. Preferably, it is 0.35% by mass or less, more preferably 0.32% by mass or less, and still more preferably 0.3% by mass or less, and the container is packed according to any one of the above items ⁇ 14> to ⁇ 19>. Beverages.
• the content of component (E) is preferably 0.00001 to 0.35% by mass, more preferably 0.001 to 0.32% by mass, and still more preferably 0.01 to 0.3% by mass.
• ⁇ 22> Furthermore, preferably one or two selected from flavorings, vitamins, minerals, antioxidants, various esters, pigments, emulsifiers, preservatives, seasonings, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, and quality stabilizers.
• the packaged beverage according to any one of the above items ⁇ 1> to ⁇ 21>, comprising at least one kind of additive.
• the packaged tea according to any one of ⁇ 1> to ⁇ 22> which is preferably a packaged tea drink, and more preferably a packaged green tea drink.
• the pH is preferably 2 or more, more preferably 2.5 or more, still more preferably 3 or more, preferably 7 or less, more preferably 6.5 or less, and even more preferably 6.3 or less.
• ⁇ 26> The container-packed beverage according to any one of ⁇ 1> to ⁇ 25>, wherein the container is preferably a molded container (so-called PET bottle), a metal can, or a bottle mainly composed of polyethylene terephthalate.
• the heat sterilization method preferably conforms to the conditions stipulated in the applicable regulations (Food Sanitation Law in Japan), more preferably the retort sterilization method and the high temperature short time sterilization method (HTST method).
• Non-polymer catechins are preferably derived from non-fermented tea, more preferably derived from green tea, and even more preferably derived from at least one selected from fire-processed sencha and roasted tea.
• the mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid
• the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid
• the sample injection amount was 20 ⁇ L
• the UV detector wavelength was 280 nm.
• the gradient conditions are as follows.
• the sample solution was filtered with a filter (0.45 ⁇ m), and then diluted with distilled water, and the sample was diluted in a capillary electrophoresis apparatus (CAPI-3300, manufactured by Otsuka Electronics Co., Ltd.) with an unmodified phased silica capillary tube (inner diameter 75 ⁇ m, A length 80 cm, an effective length 75 cm) was attached and measured.
• the electrophoresis solution was a 10 v / v% aqueous methanol solution (pH 8.2) containing 50 mM boric acid, 10 mM disodium hydrogen phosphate, and 50 mM sodium dodecyl sulfate.
• the sample solution was filtered through a filter (0.45 ⁇ m), a high-performance liquid chromatograph (model Waters 2695, manufactured by WATERS) was used, and a column (Shimpach VP ODS, 150 ⁇ 4.6 mm ID) was attached.
• the gradient method was performed at a temperature of 40 ° C.
• the mobile phase C solution was a distilled aqueous solution containing 0.05% by mass of phosphoric acid
• the D solution was a methanol solution
• the flow rate was 1 mL / min
• the sample injection amount was 10 ⁇ L
• the UV detector wavelength was 368 nm.
• the gradient conditions are as follows.
• the obtained green tea extract (1) had a rutin content of 0.00044 mass%, a theanine content of 0.0046 mass%, and a non-polymer catechin content of 0.15 mass%. .
• Green tea extract (2) 30 g of green tea leaves (Niban Sencha) were stirred and extracted with 1000 g of ion-exchanged water at 70 ° C. for 5 minutes, and then filtered through a wire mesh to remove the tea husk. Next, this extract was suction filtered through No. 2 filter paper to obtain a green tea extract (2).
• the resulting green tea extract (2) had a rutin content of 0.00030 mass%, a theanine content of 0.0112 mass%, and a non-polymer catechin content of 0.27 mass%. .
• the obtained green tea extract (3) had a rutin content of 0.00027% by mass, a theanine content of 0.0066% by mass, and a non-polymer catechin content of 0.24% by mass. .
• Preparation Example 4 Green tea extract After adding 9 kg of 88 ° C ion-exchanged water to 0.6 kg of green tea leaves, stirring and extracting for 30 minutes, and then roughly filtering through a 200-mesh wire mesh, centrifuge operation is performed to remove fine powder in the extract. And powdered using a spray dryer to obtain 0.2 kg of green tea extract powder. 200 g of this green tea extract powder was dispersed in 800 g of a 95% by weight ethanol aqueous solution at room temperature and 250 r / min with stirring, and after adding 100 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.), stirring was continued for about 10 minutes. . Then, it filtered with No. 2 filter paper.
• acid clay Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.
• Example 11 to 14 and Comparative Examples 9 and 10 A packaged beverage was obtained by the same operation as in Example 1 except that the beverages were produced by blending the components shown in Table 2. Each obtained packaged beverage was analyzed and sensory evaluated. The results are also shown in Table 2.
• Examples 15 to 17 and Comparative Examples 11 and 12 A packaged beverage was obtained by the same operation as in Example 3 except that the beverages were produced by blending the components shown in Table 3. Each obtained packaged beverage was analyzed and sensory evaluated. The results are shown in Table 3 together with the results of Examples 4 and 13.
• Examples 18-24 A packaged beverage was obtained by the same operation as in Example 1 except that the beverages were produced by blending the components shown in Table 4. Each obtained packaged beverage was analyzed and sensory evaluated. The results are shown in Table 4 together with the results of Example 1.

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