TW201440658A - Packaged green tea beverage and production method therefor - Google Patents

Abstract

A packaged green tea beverage has been sought, wherein texture is maintained, sweetness and bitterness are well balanced, and a roasting aroma can be discerned when ingested after being frozen, particularly when a frozen extract is partially or completely thawed 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 90% cumulative particle diameter (D90) in a tea extract to 2 [mu]m to 50 [mu]m, a ratio between fructose and the total value of sourness and gallate-type catechins (i.e., fructose/sourness + gallate-type catechins) to 0.01 to 0.08, and a ratio between dietary fiber and the total value of reducing sugar and non-reducing sugar (i.e., dietary fiber/(reducing sugar + non-reducing sugar) to 0.1 to 200.

Description

Container green tea beverage and manufacturing method thereof

The invention relates to drinking in a frozen state, in particular, after the time after the opening of the plug, the frozen extract is semi-thawed or completely thawed, and the mouthfeel can be maintained, and the balance between sweetness and bitterness is ensured and felt. Aromatic container-packed green tea beverage and method of making the same.

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 hot summer months, consumers who purchase frozen green tea are gradually increasing.

When drinking frozen green tea, the green tea drink will gradually warm up and melt over time, and it is difficult to taste the bitter taste. Therefore, it is always insufficient when tasting at room temperature. A green tea beverage (green tea beverage packaged in a frozen drinking container) that freezes its green tea is different from warm green tea, and the container is broken due to the expansion of the liquid, so it has technical problems associated with the container. In addition, there are technical issues that need to be developed to prevent solution expansion.

In addition, the green tea beverage packaged in the frozen drinking container is different from the green tea beverage packaged in the refrigerated container. For example, refrigerated green tea beverages are convenient to drink in time. In contrast, frozen green tea beverages cannot be consumed in time because they remain frozen. The green tea beverage in the frozen drinking container will gradually rise and thaw over time, and the frozen tea extract usually begins to dissolve from the high concentration part, so the tea The concentration of the extract, the taste and the aroma of the flavor vary with the drinking time, which is a problem. However, not only in the case of freezing or non-freezing, the green tea beverage design is required to maintain the inherent concentration, taste and aroma when drinking green tea, but the technical barrier is quite high.

In addition, there have been changes in consumer drinking methods recently. For example, when working or studying, the number of young people who have placed green tea drinks through long-term intermittent drinking containers has gradually increased (so-called "small mouth slow drink"), and another A new technical problem needs to be solved, that is, in this case, the green tea beverage packaged in the frozen drinking container will gradually rise and thaw over time, and the frozen tea extract usually begins to dissolve from the high concentration portion, so the tea The concentration, taste and aroma of the extract will vary with the time of drinking.

In order to solve the special technical problems of green tea beverages, various experiments are being conducted. 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) is not too thin due to the refreshing aftertaste, so that you can enjoy delicious green tea after the temperature has dropped.

Further, in Patent Document 2, the total sugar content of the monosaccharide and the disaccharide in the green tea beverage packaged in the container is 150 ppm to 500 ppm, and the ratio of the concentration of the disaccharide to the monosaccharide (disaccharide/monosaccharide) is 2.0 to 8.0, and the electronic locality is The ratio of tea pigment concentration to the above saccharide concentration (electron catechin/sugar) is 1.8 to 4.0, and the ratio of furfural to geraniol (furfural/geraniol) is 0.5~. 3.0, so that the fragrance in the mouth can not only spread, but also keep the rest of the rhyme, plus the taste and concentration of the mouth, thus making the temperature drop The new container packaging green tea beverage, which can also taste its fragrance, was born.

However, the container-packed green tea beverages of Patent Documents 1 and 2 are not intended to be used for drinking warm green tea beverages, and in particular, 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-mentioned patent documents, there has been no known technical problem in developing a container-packed green tea beverage having its characteristics, 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

It is an object of the present invention to provide a green tea beverage packaged in the former container and a method for producing the same, which can maintain the same degree of inherent concentration, taste and aroma even when drinking green tea, not only in the case of freezing or unfrozen.

According to the sharp research results of the inventors of the present invention, the particle diameter (D90) of the 90% by mass of the tea extract is adjusted to be 2 μm to 50 μm, and the fructose is relative to the acidity and the gallate (GALLATE) catechin. The total ratio (fructose/acidity + gallate catechin) is 0.01 to 0.08, and the ratio of dietary fiber to reducing sugar and non-reducing sugar (food fiber / (reducing sugar + non-reducing sugar) The present invention can be solved by solving the above technical problems from 0.1 to 200.

That is, the present invention relates to: (1) a container-packed green tea beverage characterized by: in a tea extract 90% by mass of the particle diameter (D90) is 2 μm to 50 μm, and the ratio of fructose to acidity and the total of gallate (GALLATE) catechins (fructose/acidity + gallate) The ratio of the dietary fiber to the total of the reducing sugar and the non-reducing sugar (food fiber / (reducing sugar + non-reducing sugar)) is 0.1 to 200; (2) as described above (1) The green tea beverage packaged in the container is characterized in that the concentration of the monosaccharide concentration and the disaccharide concentration is 87 ppm to 380 ppm, and (3) the green tea beverage of the container package according to the above (1) or (2), characterized in that: The weight ratio of the sugar concentration to the total concentration of the monosaccharide and the disaccharide (disaccharide/monosaccharide + disaccharide) is 0.69 to 0.92; (4) The green tea packaged in any one of the above (1) to (3) The beverage is characterized in that the total acidity is 600 ppm to 840 ppm, and (5) the green tea beverage packaged in any one of the above (1) to (4), characterized in that the concentration of the electronic local catechin is 250 ppm. (6) The green tea beverage packaged in any one of the above (1) to (5), characterized in that the caffeine concentration is less than 200 ppm; (7) The green tea beverage according to any one of the above (1) to (6), which is characterized in that it contains a particle having an average particle diameter of 1 μm or more, and (8) a container according to any one of the above (1) to (7). The packaged green tea beverage is characterized in that the degree of transparency is 2 to 12 degrees; (9) a green tea beverage packaged in a container and a method for producing the same, characterized in that the particle diameter of 90% by mass in the tea extract is adjusted (D90) is 2 μm to 50 μm, and the ratio of fructose to acidity and the total of gallate (GALLATE) catechins (fructose/acidity + gallate catechin) is 0.01 ~0.08, the ratio of dietary fiber to reducing sugar and non-reducing sugar (food fiber / (reducing sugar + non-reducing sugar)) is 0.1 to 200; (10) a method for improving taste of green tea beverage, characterized by It is to adjust the particle diameter (D90) of the 90% by mass of the tea extract to 2 μm to 50 μm, and the ratio of sugar to sourness is 0.12 to 0.43; (11) A method for maintaining the quality of a green tea beverage packaged in a container, characterized in that: The particle diameter (D90) of the 90% by mass of the tea extract is 2 μm to 50 μm, and the ratio of fructose to the acidity and the total of the gallate (GALLATE) catechins (fructose/sour taste + gallnuts) The acid salt of the catechin is 0.01 to 0.08, and the ratio of the dietary fiber to the total of the reducing sugar and the non-reducing sugar (food fiber / (reducing sugar + non-reducing sugar)) is 0.1 to 200.

According to the results of the present invention, the green tea beverage packaged in the container can maintain a balance of concentration, sweetness and flavor even if it is gradually thawed over time, and is suitable for drinking in any state.

The green tea beverage of the present invention has a particle diameter (D90) of adjusted 90% by mass in the tea extract to be 2 μm to 50 μm, and a ratio of fructose to acidity and a total of gallate (GALLATE) catechins ( Fructose/acidity + gallate catechin) is 0.01 to 0.08, and the ratio of dietary fiber to reducing sugar and non-reducing sugar (food fiber / (reducing sugar + non-reducing sugar)) is 0.1~ 200 features

(green tea drink)

The green tea beverage packaged in the container of the present invention is a beverage filled with a liquid containing a green tea extract extracted from green tea as a main component. For example, a liquid containing only the extract extracted from green tea, a diluted liquid of the fragile liquid, a mixed liquid of the extract, a liquid in which any of the above liquids is added, or a liquid which is subjected to dispersion treatment after drying any of the above liquids Wait.

"Principal component" means that it is included in a range that does not interfere with the function of the main component, and other components are allowed to be contained. In this case, although the content ratio of the main component is not specifically specified, the solid concentration of the extract or extract obtained by the green tea extraction needs to be 50% by mass or more, especially 70% by mass or more, particularly 80%. More than % by mass (including 100%) is preferred.

"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, sencha, jade, matcha, scented tea, jade green tea, steamed tea, Chinese green tea, etc., and may also contain two or more kinds of such teas. In addition, flavors such as grains such as black rice or jasmine may be added.

(90% of mass particle diameter (D90))

The particle diameter (D90) of 90% by mass of the green tea beverage adjusted tea extract of the present invention is preferably 2 μm to 50 μm, more preferably 2 μm to 45 μm, particularly preferably 3 μm to 40 μm, and most preferably 3 μm to 30 μm. If the particle diameter (D90) of the 90% by mass of the green tea beverage is less than 2 μm, it is smooth and light in the semi-thawed state, but it is too light in the fully thawed state, and the green tea depth cannot be felt. If the particle diameter (D90) of 90% by mass is more than 50 μm, the sense of concentration can be felt by the touch of the tongue in the fully thawed state, but it is mostly thick in the semi-thawed state. Large particles feel rough, affecting the depth of taste and not feeling the sweetness.

When the particle diameter (D90) of 90% by mass is adjusted to the above range, it can be adjusted by drying (fire) processing or filtering the extract. The filtration method includes external filtration, fine filtration, precision filtration, reverse osmosis membrane filtration, electrical dialysis, bio-functional membrane, membrane filtration, and porous media filtration. Among them, from the viewpoint of adjusting the productivity and the particle diameter, it is preferably adjusted by filtration using a filter cake containing one or both of porous media such as a large amount of silicone rubber or diatomaceous earth.

In addition, the particle diameter (D90) of the 90% by mass of the green tea beverage can be measured by a laser-type fineness distribution measuring device or the like which is commercially available.

(sweet sourness ratio)

In the present invention, the "sweet acidity ratio" is shown by the sugar concentration (ppm) with respect to the acidity.

. Sweet sourness ratio = fructose concentration (ppm) / sourness (ppm)

In addition, the "acidity" is the acidity (ppm) obtained by converting the vitamin C concentration (ppm) into citric acid, and the gallate catechin concentration (ppm) which is a micro-scent component.

. Sourness (ppm) = amount of vitamin C (ppm) x 0.365 + gallate catechin amount (ppm)

In the present invention, the sweetness and acidity ratio is preferably 0.01 to 0.1, more preferably 0.011 to 0.096. When the sweet and sour taste ratio of the green tea beverage is adjusted to the above conditions and combined with other conditions such as adjusting the particle diameter (D90) of 90% by mass in the tea extract, not only when the frozen green tea beverage is half-thawed, but also In the case of full thawing, the balance of concentration, taste and aroma is continuously maintained.

In order to adjust the sweet and sour taste ratio of the green tea beverage to the above conditions, the raw material tea processing method or the extract liquid filtering method used in the production of green tea, the type of the tea raw material, the tea period, the conditions for selecting the origin or the extraction conditions, and the vitamin C can be used. Adjust the amount of addition.

Further, the sour taste of the green tea beverage of the present invention is not particularly limited, but it is preferably from 600 ppm to 840 ppm.

In order to adjust the fructose concentration to the above range, it can be adjusted by drying (cremation) processing or extraction of the tea leaves under appropriate conditions. For example, if the tea leaves are dried (cremation) to a greater extent, the fructose will be decomposed and reduced. In addition, long-term extraction at high temperatures will cause the fructose to be decomposed and reduced. The fructose concentration can be adjusted by using the drying (cremation) conditions of the tea leaves and the removal conditions. At this time, fructose may be added to adjust, but in order to avoid the balance of sugar-damaged green tea beverages, it is necessary to avoid the addition of fructose, in addition to adjusting the conditions for obtaining the tea extract, adjusting by mixing the extract or adding the extract. It is better.

The gallocatechin in the present invention comprises ester catechin (ECg), ester gallocatechin (EGCg), catechin gallate (Cg), and no food. A generic term for catechin gallate (GCg). If the catechins increase the mixing ratio of the tea ingredients in the late tea period, the content of the catechins can be increased (for example, the "mutation caused by the chemical composition of the tea" (2nd) Part), "Enriched", Vol. 27). Further, the content of the gallocatechin can be adjusted by adjusting the conditions for extracting the tea extract or adjusting the ratio of the plurality of mixed liquids obtained.

At this time, although tea extract or tea concentrate containing gallic catechins or components thereof may be added to adjust, in order to avoid the balance of sugar-damaged green tea beverages, It is preferable to avoid the addition of the gallocatechin, in addition to the conditions for obtaining the extract, by mixing the extract or adding the extract.

At the same time, in relation to vitamin C, in addition to adjusting the amount of vitamin C in tea raw materials, the amount of vitamin C added to green tea can also be adjusted.

(fructose)

Fructose is a carbohydrate of the chemical formula C ₆ H ₁₂ O ₆ and also a monosaccharide. In the green tea beverage of the present invention, the fructose concentration is preferably 0.6 to 43 ppm, 4 to 35 ppm is more preferred, and 4.013 to 34.008 ppm is most preferred.

(food fiber)

Food fiber is a general term for food-indigestible ingredients that are not digested by human digestive enzymes.

The dietary fiber of the present invention is a food fiber amount (enzyme-gravimetric method) which is inspected from an insoluble natural dietary fiber and a water-soluble dietary fiber by an enzyme-gravimetric method, and is water-soluble from an artificially indigestible dextrin by an enzyme-HPLC method. The amount of dietary fiber obtained in the dietary fiber (enzyme-HPLC method), the total of the above two. The specific formula is the sum of the (enzyme-weight method) (g/100 g) and (enzyme-HPLC method) (g/100 g), and the amount of the dietary fiber of the present invention is obtained by converting the total value in ppm.

The amount of dietary fiber (total) in the present invention is preferably from 1 to 50,000 ppm, more preferably from 3 to 48,000 ppm, particularly preferably from 5 to 47,000 ppm, particularly preferably from 10 to 46,000 ppm, and most preferably from 20 to 45,200 ppm.

(reducing sugar. non-reducing sugar)

Reducing sugars represent their reducing properties and form ketones with hydrazine in an alkaline solution. The reducing sugar referred to in the present invention contains glucose, fructose, cellobiose, and maltose.

Further, the non-reducing sugar represents non-reducing property, and the non-reducing sugar in the present invention contains sucrose, stachyose, and raffinose.

In the present invention, the ratio of the amount of reducing sugar to the amount of non-reducing sugar is preferably 30 to 500 ppm, more preferably 50 to 400, particularly preferably 70 to 380 ppm, and most preferably 105 to 343 ppm.

(food fiber (total) / (reducing sugar + non-reducing sugar))

The green fiber beverage of the present invention (food fiber/(reducing sugar + non-reducing sugar)) is preferably 0.1 to 200, more preferably 0.12 to 197, most preferably 0.13 to 195, and most preferably 0.14 to 191.

Further, the dietary fiber (food fiber/(reducing sugar + non-reducing sugar)) is obtained by the sum of the amount of dietary fiber (enzyme-gravimetric method) and the amount of dietary fiber (enzyme-HPLC method).

In order to adjust the dietary fiber/(reducing sugar + non-reducing sugar) in the green tea beverage of the present invention to the above range, it is combined with other adjustment factors such as a particle diameter (D90) of 90% by mass, so that the green tea beverage is in a semi-thawed state or The fully thawed state maintains a good balance of flavor, taste and aroma.

(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 preferably has a monosaccharide concentration of 7 to 120 ppm, more preferably 11 to 100 ppm, and 15 to 80 ppm, and 18 to 70 ppm. If the concentration of the monosaccharide in the container-packed green tea beverage is less than 7 ppm, the taste of the tea beverage will be reduced. If the concentration exceeds 120 ppm, the nasal aroma will be lightened, so it is not suitable for this range.

(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 green sugar beverage of the present invention has a disaccharide concentration of preferably from 80 to 260 ppm, more preferably from 80 to 230 ppm, more preferably from 90 to 200 ppm, and most preferably from 90 to 180 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 87 to 380 ppm, more preferably 91 to 320 ppm, and particularly preferably 105 to 280 ppm, and most preferably 108 to 250 ppm.

(catechin concentration)

The concentration of catechin in the present invention is preferably 280 to 600 ppm, more preferably 290 to 580 ppm, and particularly preferably 310 to 550 ppm, and 330 to 500 ppm is most preferred. If the catechin concentration of the green tea beverage in the container package is less than 280 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 600ppm, 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 8 kinds of catechins The total concentration of the 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 conditions for obtaining the extract, it is necessary to adjust the method of adjusting the mixed extract, adding the extract, and the like.

(epidermal catechins. non-epitopic catechins)

In the catechins of the present invention, "epidermal catechins" (-) EC, (-) EGC, (-) ECg, (-) EGCg; "non-epithelial catechins" (- C, (-) GC, (-) Cg, (-) 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 epigenetic catechins to non-epithelial catechins (element catechin concentration/non-epi catechin concentration) is preferably 0.4 to 10.0, 0.5 to 3.0. For better, 0.6~1.5 is the best.

(electronic local catechin concentration)

The concentration of the electronic local catechins in the present invention is preferably from 250 ppm to 550 ppm, more preferably from 260 ppm to 530 ppm, particularly preferably from 280 ppm to 500 ppm, and most preferably from 300 ppm to 450 ppm.

The "electron local catechin" referred to in the present invention is a catechin having a triol structure (a structure in which OH groups on the benzene ring are arranged side by side) and which is prone to charge at the time of 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 it can be added The electronic local catechin is added to adjust, but in order to avoid the balance of the green tea beverage, in addition to adjusting the conditions for obtaining the extract, it is necessary to adjust the mixed extract, the extract, and the like.

(The ratio of electron local catechin concentration to sugar concentration (electronic local catechin/sugar))

In the present invention, the ratio of the concentration of the electronic local catechin to the concentration of the saccharide (electronic local catechin/sugar) is preferably 1.6 to 3.4, more preferably 1.8 to 3.2, especially 2.0 to 3.0. Better.

In order to adjust the ratio of the concentration of the electronic local catechins to the concentration of the saccharides to the above range, the extraction conditions can be adjusted, and the extraction rate of the catechins at high temperatures is high, but the sugars are easily decomposed at a high temperature, so Take it out in a short time. At the same time, although electronic local catechins or sugars may be added for adjustment, in order to avoid the balance of the green tea beverage, in addition to adjusting the conditions for obtaining the extract, it is necessary to adjust the mixed extract, the extract, and the like.

(caffeine concentration)

The order of the caffeine concentration of the green tea beverage of the present invention is as follows, preferably less than 200 ppm, more preferably 0 ppm to 150 ppm, more preferably 0 ppm to 120 ppm, further preferably 0 ppm to 100 ppm, 0 ppm. 40ppm is particularly good, and 0~30ppm is the best. If the caffeine concentration of the container-packed green tea beverage exceeds 200 ppm, the bitterness of caffeine will affect the balance of flavor and bitterness and is therefore not suitable for this concentration.

In order to keep the concentration of caffeine 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 take out the extract, and then the extracts are mixed. Adjust it. In addition, Use an adsorbent such as activated carbon or clay to remove caffeine.

(ratio of total catechin concentration to caffeine concentration (total catechin/caffeine)) The ratio of total catechin concentration to caffeine concentration in the present invention (total catechin/caffeine) )) is better with 1.4~660, 2.0~350 is better, and 4.0~200 is the best. If the ratio of caffeine concentration to total catechin concentration (total catechin/caffeine) in a container-packed green tea beverage is less than 1.4, the bitterness will be too heavy and the concentration will be too high to break the equilibrium, and exceed 660, 涩The taste will be too heavy and the concentration will be degraded compared to the depth and concentration, 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 take out the 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 mixed extract, the extract, and the like in addition to the conditions for obtaining the extract.

(perspective)

The degree of transparency in the present invention shows the degree of turbidity of the liquid of the green tea beverage. The degree of transparency in the present invention is preferably 2 to 12, more preferably 3 to 12, and most preferably 4 to 12.

The degree of transparency of the present invention is measured according to the method of JIS (Japanese Industrial Standards) K0102-9. Specifically, a glass cylinder having a mouth at the lower end and a scale mark every 10 mm is prepared, and a perspective meter having a double cross mark on the bottom is prepared. Pour the sample into the bottom, and look down from the upper end. Continue to observe the scale of the water surface before the first significant cross mark is found, and the material is also quickly lost. In the present invention, the experiment is repeated twice, and the average value thereof is obtained as the degree of transparency, and the unit (10 mm is 1 degree) is indicated by degrees.

(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 above component measurement method can be suitably used according to the published method, for example, according to the measurement method described below.

(Reducing sugar, non-reducing sugar, monosaccharide, disaccharide determination method)

The reducing sugar, the non-reducing sugar, the monosaccharide, and the disaccharide were measured by a calibration curve method under the following conditions using an HPLC sugar analyzer (manufactured by Dionex Co., Ltd.).

Pipe column: Caropack PA1 φ406x250mm manufactured by Dionex

Column temperature: 30 ° C

Mobile phase: Phase A 200 mM NaOH

Phase B 1000mM Sodium Acetate

Phase C ultrapure water

Flow rate: 1.0mL/min

Injection volume: 50μL

Detection: Dionex ED50 gold electrode

(Method of measuring dietary fiber)

The dietary fiber is obtained by the following enzyme-weight method and enzyme-HPLC method.

○ Enzyme - Gravimetric Method

1. Put 5 g of the sample (concentrated material as required) into 2 high-type beakers with a capacity of 500 mL, and add 0.08 mol/L of phosphoric acid (pH 6.0) to a capacity of 50 mL. 0.1 mL of Termamyl (120 L, manufactured by Novozymes Co., Ltd.) was added, and it was shaken in boiling water for 30 minutes, and then left to cool.

2. Next, 10 mL of a 0.275 mol/L sodium hydroxide aqueous solution was adjusted to pH 7.5±1, and 0.1 mL of a protease (P-5380, manufactured by Sigma) solution (50 mg/L phosphate buffer) was added thereto at 60 ° C. After shaking for 30 minutes, place it for cooling.

3. Next, 10 mL of 0.325 mol/L hydrochloric acid was adjusted to pH 4.3±0.3, 0.1 mL of glucosidase (A-9913, manufactured by Sigma) was added, and the mixture was shake-cultured at 60 ° C for 30 minutes, and then left to cool.

4. Next, mix the volume of 4 times 95% ethanol (60 ° C), leave it at room temperature for 1 hour, and filter the resulting precipitate with a 2G2 glass filter (previously formed with 1 g of barium calcium to form a filter layer). The residue and the filtrate were separated (the filtrate was subjected to enzyme-HPLC method).

5. Wash the above residue with 20mL of 78% ethanol for 3 times, 10mL of 95% ethanol for 2 times or more, 10mL of acetone for more than 2 times, and wash with ether as needed (washing solution is the same as the filtrate, the same use Enzyme-HPLC method, drying at 105 ° C for one night.

6. After measuring the two points of the specimen in a constant amount (R1, R2), the protein was obtained by a Kjeldahl method coefficient of 6.25, and after ashing at 525 degrees for 5 hours, the gray powder (A) (%) was measured.

Enzyme-gravimetric dietary fiber (g/100g) was obtained by using the numbers obtained by the above operation methods.

Enzyme-gravimetric dietary fiber (g/100g) = (Rx(1-(P+A)/2)-B)/Sx100

R: weight of residual amount (average value, (R1+R2)/2, mg)

P: protein in the residue (%)

A: Ash powder in the residue

S: sample intake (average, mg)

B:blank(mg)

B=rx(1-(p+a)/100)

R: the weight of the blank residue (average, mg)

Protein in p:blank residue (%)

a:blank residue

○Enzyme-HPLC method

1. The above filtrate is mixed with a washing liquid phase, and glycerin (internal standard material) is added, and then the ethanol component is evaporated.

2. Next, the mixture was mixed with water to 100 ml, and after ingesting 50 mL, it was desalted by column chromatography under the following conditions.

Column: glass tube 20φmmx300mm

Supplement: ion exchange resin (amberlit type IRA-67 (OH type) and amberlite 200CT (type H) (made by ORGANO) mixed in a 1:1 quantitative ratio), 50 mL

Liquefaction: water, 150mL

Flow rate: 50mL/h

3. Next, the column eluate was evaporated (concentrated), and then made up to volume with 10 mL of water, and filtered using a 0.45 m membrane network.

4. Next, the filtrate was subjected to HPLC measurement of the peak of the plant fiber (peak group which is the same as or faster than the maltose (trisaccharide)) and the glycerin area (PF and PG) by HPLC. The enzyme-HPLC method of dietary fiber (g/100 g) was obtained by using the numbers obtained by the above operation methods.

Enzyme-HPLC food fiber (g/100g) = PF/PGxfxG/Sx100

PF: the area of the plant fiber that is quite peak in the HPLC method

PG: area of glycerol peak in HPLC method

f: Peak area ratio of glycerol to glucose using HPLC conditions (0.821)

G: amount of glycerin added (mg)

S: sample intake (mg)

The sample to be concentrated is obtained by conversion in a concentration ratio.

The above catechins, electronic catechins, and caffeine can be measured by a published visitor, for example, by a calibration line method such as high performance liquid chromatography (HPLC).

(container)

Although the container of the green tea beverage of the present invention is not limited, the container such as a plastic bottle (ie, a plastic bottle), a metal can, a bottle, or a paper such as a stainless steel or an aluminum can be used, and a transparent container such as a plastic bottle is preferable. .

(manufacturing method)

The invention can appropriately adjust the drying and fire extraction conditions of the tea leaves when selecting the tea raw materials, and adjust the particle diameter (D90) of the 90% by mass in the tea extract to be 2 μm to 50 μm, and the sweet and sour taste ratio is 0.12~ 0.43. For example, the processed tea leaves will be dried (fired) at 250~305 °C, and the extracts will be extracted at a slightly high temperature for a short period of time. The extract and the general green tea extract are also the wild tea at high temperature for a short time. The extracted green liquid is mixed to prepare the green tea of the present invention. 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 Prefecture, two teas, wild tea) 20g, extracted with 700mL of hot water (85 ° C) for 5 minutes and 30 seconds, using a telecentric separator (Westphalia company SA1 continuous telecentric separation) The filtrate was treated with a flow rate of 300 L/hr, a number of revolutions of 10,000 rpm, and a telecentric sedimentation area (Σ) of 1000 m2, and mixed with water to 700 ml to obtain a green tea leaf extract A.

(Green Tea Leaf Extract B)

Using a rotary drum type fire-injection machine, the extract was ignited at 305 ° C for 8 minutes, and the extract was extracted with green tea leaves (Shenbei, Shizuoka, and a cup of tea), and extracted with 700 mL of hot water (75 ° C). In a minute, using a telecentric separator (SA1 continuous telecentric separator manufactured by Westphalia Co., Ltd.), the filtrate was treated at a flow rate of 300 L/hr, a number of revolutions of 10,000 rpm, and a telecentric sedimentation area (Σ) of 1000 m2, and mixed with water to 700 ml to obtain green tea leaf extract. Liquid B.

(turbid special crushed tea C)

Into a ball mill (MAKINO product BM-400), 200 kg of green tea leaves (薮北种, Kyoto Prefecture, a tea, and a tea) was pulverized to obtain a pulverized special crushed tea C.

(turbid special crushed tea D)

A green tea leaf (a glutinous rice plant, a glutinous rice produced in Kyoto, and a wild tea) was spray-pulverized (manufactured by Nippon Dry Chemical Co., Ltd. type 437) under the conditions of a treatment amount of 10 kg/hour and a discharge pressure of 0.9 MPa, thereby obtaining a turbid liquid. Use crushed tea D.

(Crushing tea turbid liquid A)

0.72 g of the above-mentioned turbid special crushed tea C was crushed in 300 mL of water by a high-speed homogenizer, and then filtered under the condition of a ball diameter of 80 μm (Nylon), and mixed with water to 1400 ml to obtain a pulverized tea turbid liquid. A. The pulverized tea turbid liquid A has a degree of transparency of 1.2 degrees.

(Crushing tea turbid liquid B)

0.41 g of the above-mentioned turbid special crushed tea C was crushed in 300 mL of water by a high-speed homogenizer, and then filtered under a condition of a ball diameter of 50 μm (Nylon), and mixed with water to 1400 ml to obtain a pulverized tea turbid liquid. B. The pulverized tea turbid liquid B had a degree of transparency of 2.3 degrees.

(Crushing tea turbid liquid C)

0.57 g of the above-mentioned turbid special crushed tea C was crushed in 300 mL of water by a high-speed homogenizer, and then filtered under the condition of a ball diameter of 40 μm (Nylon), and mixed with water to 700 ml to obtain a pulverized tea turbid liquid. C. The pulverized tea turbid liquid C has a degree of transparency of 1.2 degrees.

(Crushing tea turbid liquid D)

1.56 g of the above-mentioned turbid special crushed tea C was crushed in 300 mL of water by a high-speed homogenizer, and then filtered under a condition of a ball diameter of 30 μm (Nylon), and mixed with water to 1400 ml to obtain a pulverized tea turbid liquid. D. The pulverized tea turbid liquid D has a degree of transparency of 2.0 degrees.

(Crushing tea turbid liquid E)

1.56 g of the above-mentioned turbid special pulverized tea D was crushed in 300 mL of water by a high-speed homogenizer, and then filtered under a condition of a ball diameter of 3 μm (Nylon), and mixed with water to 1400 ml to obtain a pulverized tea turbid liquid. E. This smash The tea turbidity E has a degree of transparency of 2.1 degrees.

(Crushing tea turbid liquid F)

200 g of the above-mentioned turbid special pulverized tea D was crushed in 600 mL of water by a high-speed homogenizer, and then filtered under a condition of a ball diameter of 1 μm (Nylon), and mixed with water to 1400 ml to obtain a pulverized tea turbid liquid F. . The pulverized tea turbid liquid F has a degree of transparency of 1.2 degrees.

(implementation item 1)

700mL of green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) of 20:80), and 1000mL of crushed tea turbid liquid D, the above two liquids of the target perspective The degree is controlled at 6.0 degrees, and the final concentration of vitamin C is 35.0 mg%. Then, 260 mg of indigestible dextrin (Fibersol 2 manufactured by Yoshida Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment. 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 1).

(implementation 2)

700 mL of green tea extract A, B mixture (green tea extract extract A: green tea extract B mixing ratio (weight ratio) of 20:80), and 1200 mL of crushed tea turbid liquid D, the target of the above two liquids The degree of transparency is controlled at 4.0 degrees. After mixing the vitamin C to a final concentration of 35.0 mg%, 44 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment. To 2000ml. After the above process was completed, the resulting mixture was subjected to UHT sterilization (135 ° C, 30 seconds), and the plate was placed at 85 ° C. After cooling, it was replenished in a transparent plastic container (PET bottle) and cooled to 20 ° C to obtain a container-packed beverage (Executive 2).

(implementation item 3)

700mL of green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) of 20:80), and 250mL of crushed tea turbid liquid D, the target two perspectives of the above two liquids The degree is controlled at 12.0 degrees, and the final concentration of vitamin C is 35.0 mg%. Then, 40 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment, and the mixture is mixed with water. 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 3).

(implementation 4)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 1000mL of crushed tea turbid liquid E, the target two perspectives of the above two liquids The degree is controlled at 6.0 degrees, the vitamin C is mixed to a final concentration of 35.0 mg%, and then 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment, and the mixture is mixed with water. 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 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)

700mL green tea extract A, B mixture (green tea extract A: green tea The mixing ratio (weight ratio) of extract B is 20:80), and 1000 mL of crushed tea turbid liquid B, the target transparency of the above two liquids is controlled at 6.0 degrees, and the final concentration of vitamin C is 35.0 mg% after mixing Further, 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was further mixed, and the temperature was adjusted by adding heat and sterilizing treatment, and the pH was adjusted to 2000 ml with water. 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 5).

(implementation item 6)

700mL of green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) of 20:80), and 250mL of crushed tea turbid liquid B, the target two perspectives of the above two liquids The degree is controlled at 12.0 degrees, and the final concentration of vitamin C is 35.0 mg%. Then, 40 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment, and the mixture is mixed with water. 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 6).

(implementation item 7)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 1200mL of crushed tea turbid liquid B, the target two perspectives of the above two liquids The degree is controlled at 4.0 degrees, and the final concentration of vitamin C is 35.0 mg%. Then, 44 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the heat sterilization is added. The pH was adjusted and 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 7).

(implementation item 8)

700mL of green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 800mL of crushed tea turbid liquid E, the target two perspectives of the above two liquids The degree is controlled at 4.0 degrees, and the final concentration of vitamin C is mixed to 35.0 mg%. Then, 44 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment, and the mixture is mixed with water. 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 8).

(implementation item 9)

700mL of green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) of 20:80), and 1000mL of crushed tea turbid liquid D, the above two liquids of the target perspective The degree is controlled at 6.0 degrees, the vitamin C is mixed to a final concentration of 35.0 mg%, and then 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment, and the mixture is mixed with water. 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain Container-packed beverage (implementation item 9).

(implementation product 10)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 4:96), and 1200mL of crushed tea turbid liquid D, the target two perspectives of the above two liquids The degree is controlled at 4.0 degrees, and the final concentration of vitamin C is 55.0 mg%. Then, 44 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment, and the mixture is mixed with water. 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 10).

(implementation item 11)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 40:60), and 1000mL of crushed tea turbid liquid D, the target two perspectives of the above two liquids The degree is controlled at 6.0 degrees, and the final concentration of vitamin C is 25.0 mg%. Then, 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is adjusted to adjust the pH after the heat sterilization treatment, and the mixture is mixed with water. 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 11).

(implementation item 12)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 40:60), and 250mL of crushed tea turbid liquid D, the target two perspectives of the above two liquids Degree controlled at 6.0 degrees, mixed After the final concentration of vitamin C was 25.0 mg%, 40 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was further mixed, and the temperature was adjusted by adding heat to the sterilizing treatment, and the pH was adjusted to 2000 ml with water. 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 beverage (implementation item 12).

(implementation product 13)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 40:60), and 1000mL of crushed tea turbid liquid D, the target two perspectives of the above two liquids The degree was controlled at 6.0 degrees, and the vitamin C was mixed to a final concentration of 34.0 mg%. After adjusting the heat sterilization treatment, the pH was adjusted and 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed beverage (implementation item 13).

(Comparative product 1)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 170mL pulverized tea turbid liquid C, the target two degree of liquid target control At 14.0 degrees, after mixing the vitamin C to a final concentration of 35.0 mg%, the weight was adjusted to adjust the pH after the heat sterilization treatment, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain Container packaging beverage (Comparative item 1).

(Comparative product 2)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 170mL pulverized tea turbid liquid C, the target two degree of liquid target control After mixing the vitamin C to a final concentration of 35.0 mg% at 2.0 degrees, 10 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was mixed, and the heat was sterilized by adding the weighting, and the pH was adjusted, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 2).

(Comparative product 3)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 400mL pulverized tea turbid liquid F, the target two degree of liquid target degree of control After mixing vitamin C to a final concentration of 35.0 mg% at 6.0 °C, 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was mixed, and the pH was adjusted by adding heat to adjust the pH, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 3).

(Comparative product 4)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 250mL crushed tea turbid liquid A, the target two degree of liquid target degree of control At 6.0 degrees, mix Vita After the final concentration of C was 35.0 mg%, 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was further mixed, and the temperature was adjusted by adding heat treatment to adjust the pH, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 4).

(Comparative product 5)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 170mL pulverized tea turbid liquid A, target transparency control of the above two liquids At 14.0 degrees, after mixing the vitamin C to a final concentration of 35.0 mg%, the weight was adjusted to adjust the pH after the heat sterilization treatment, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 5).

(Comparative product 6)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 700mL pulverized tea turbid liquid A, target transparency control of the above two liquids After mixing the vitamin C to a final concentration of 35.0 mg% at 2.0 degrees, 10 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was mixed, and the heat was sterilized by adding the weighting, and the pH was adjusted, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a volume. Packed drinks (Comparatives 6).

(Comparative product 7)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 20:80), and 1200mL pulverized tea turbid liquid F, the target two degree of liquid target degree of control After mixing the vitamin C to a final concentration of 35.0 mg% at 2.0 degrees, 10 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was mixed, and the heat was sterilized by adding the weighting, and the pH was adjusted, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 7).

(Comparative product 8)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 0:100), and 400mL pulverized tea turbid liquid C, the target two degree of liquid target degree of control After mixing vitamin C to a final concentration of 65.4 mg% at 6.0 degrees, 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was further mixed, and the temperature was adjusted by adding heat to the sterilizing treatment, and the pH was adjusted to 2000 ml with water. 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 (Comparatives 8).

(Comparative product 9)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 0:100), and 700mL crushed tea mixed Turbid liquid C, the target transparency of the above two liquids is controlled at 2.0 degrees, and after mixing the vitamin C to a final concentration of 65.4 mg%, 40 g of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) is mixed, and the weight is added. After adjusting the heat sterilization treatment, the pH was adjusted and 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 9).

(Comparative product 10)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 50:50), and 400mL pulverized tea turbid liquid C, the target two degree of liquid target degree of control After mixing vitamin C to a final concentration of 18.0 mg% at 6.0 °C, 260 mg of indigestible dextrin (Fibersol 2 manufactured by Chemical Industry Co., Ltd.) was further mixed, and the heat was sterilized by adding the sterilizing treatment to adjust the pH, 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 replenished in a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container. Packed drinks (Comparatives 10).

(Comparative product 11)

700mL green tea extract A, B mixture (green tea extract A: green tea extract B mixing ratio (weight ratio) is 50:50), and 170mL pulverized tea turbid liquid C, the target two degree of liquid target degree of control At 14.0 degrees, after mixing the vitamin C to a final concentration of 18.0 mg%, the weight was adjusted to adjust the pH after the heat sterilization treatment, and the mixture was 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 for cooling. After that, it is added to a transparent plastic container (PET bottle) and then cooled to 20 ° C to obtain a container-packed beverage (Comparative Product 11).

(evaluation method)

Ten specialized inspectors will evaluate the appearance of all the products 1 to 13 and the comparative products 1 to 11 in the frozen state, the function after 4 hours of opening (3 ° C) (functional evaluation 1), and the opening of the cans for 8 hours (18 ° C) After the function (functional evaluation 2), each sample was evaluated in four stages, and the average value was calculated, and the evaluation order was evaluated as "◎" (4 points), "○" (3 points), and "△" ( 2 points), "X" (1 point) calculation. Each functional evaluation item is aroma, aftertaste, depth, taste, and throat.

At the same time, all the preparations 1 to 13 and the comparative products 1 to 11 were placed at 20 ° C, and after one month, the appearance of all the specimens was evaluated in the above manner.

In addition, the "comprehensive evaluation" of the above-mentioned method is carried out on the degree of adaptation of the container-packed green tea beverage including the fragrant aroma, the aftertaste, the depth, the taste, and the throat.

The mixing ratio (weight) of the products 1 to 13 and the comparative products 1 to 11 and the measurement results of the respective components and the sample evaluation results are shown in the following table.

(examine)

For the frozen state (defrost rate 0%) of the products 1 to 13 of the present invention, the semi-thawed state (thawing rate of 50%), and the fully thawed state (thawing rate of 100%), the evaluation results show that all the specimens have a good state above average and are quite stable. . That is, the quality of the frozen beverage representing the product of the present invention has not changed drastically even during the process of gradually warming up to complete thawing.

In contrast, the appearance of Comparative Products 1 to 11 is not suitable in the frozen state (Comparative Products 4, 5), and the quality problems occur in the semi-thawed state (Comparative Products 1, 4 to 9, 11), completely thawed. The quality of the next problem (Comparative Products 2, 3, 6 to 11), in addition to the comprehensive evaluation of the comparative products is also lower than the product of the present invention.

Claims (11)

A container-packed green tea beverage characterized in that the particle diameter of 90% by mass of the tea extract is 2 μm to 50 μm, and the mass ratio of fructose to acidity and gallic acid catechin is 0.01 to 0.08 The mass ratio of the dietary fiber to the total of the reducing sugar and the non-reducing sugar is 0.1 to 200. The packaged green tea beverage according to claim 1, wherein the concentration of the monosaccharide concentration and the disaccharide concentration is 87 ppm to 380 ppm. The packaged green tea beverage according to claim 1, wherein the mass ratio of the disaccharide concentration to the total concentration of the monosaccharide and the disaccharide is from 0.69 to 0.92. The packaged green tea beverage according to claim 1, wherein the total acidity is 600 ppm to 840 ppm. The packaged green tea beverage according to claim 1, wherein the electronic local catechin concentration is 250 ppm to 550 ppm. The packaged green tea beverage according to claim 1, wherein the caffeine concentration is less than 200 ppm. The packaged green tea beverage according to claim 1, which comprises particles having an average particle diameter of 1 μm or more. The packaged green tea beverage according to claim 1, wherein the transparency is 2 to 12 degrees. A method for producing a green tea beverage in a container, comprising: adjusting a particle diameter of 90% by mass of the tea extract to 2 μm to 50 μm, and summing the fructose with respect to the acidity and the gallic acid catechin The mass ratio is adjusted to 0.01~0.08, and the dietary fiber is relative to the reducing sugar and the non-reducing sugar. The total mass ratio is adjusted to a process from 0.1 to 200. A method for improving taste of a green tea beverage, characterized in that the particle diameter of 90% by mass of the tea extract is adjusted to 2 μm to 50 μm, and the ratio of sugar and sourness is adjusted to 0.12 to 0.43. A method for maintaining the quality of a green tea beverage, characterized in that the particle diameter of 90% by mass of the tea extract is adjusted to 2 μm to 50 μm, and the mass ratio of fructose to the acidity and the total mass of the gallate-type catechin The ratio is adjusted to 0.01 to 0.08, and the mass ratio of the dietary fiber to the total of the reducing sugar and the non-reducing sugar is adjusted to 0.1 to 200.