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WO2014174707A1 - Packaged green tea beverage and production method therefor - Google Patents

Packaged green tea beverage and production method therefor Download PDF

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Publication number
WO2014174707A1
WO2014174707A1 PCT/JP2013/079705 JP2013079705W WO2014174707A1 WO 2014174707 A1 WO2014174707 A1 WO 2014174707A1 JP 2013079705 W JP2013079705 W JP 2013079705W WO 2014174707 A1 WO2014174707 A1 WO 2014174707A1
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WO
WIPO (PCT)
Prior art keywords
green tea
ppm
concentration
tea beverage
tea leaf
Prior art date
Application number
PCT/JP2013/079705
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French (fr)
Japanese (ja)
Inventor
笹目　正巳
和人 村山
藤井　洋輔
匡孝 坂田
Original Assignee
株式会社伊藤園
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Application filed by 株式会社伊藤園 filed Critical 株式会社伊藤園
Publication of WO2014174707A1 publication Critical patent/WO2014174707A1/en

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    • 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
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules

Definitions

  • the present invention relates to a packaged green tea beverage that can feel incense and a method for producing the same.
  • green tea beverages are generally drunk widely, the drinking scenes of green tea beverages are diversified and are being drunk in various scenes and temperature states. For example, during the hot summer season, consumers are increasingly buying and drinking frozen green tea beverages.
  • Container-packed green tea beverages (frozen drinking container-packed green tea beverages) that are frozen for use, unlike container-packed beverages that have been refrigerated, have had technical problems related to containers, such as the container bursting due to the expansion of the content liquid.
  • a prescription design that makes the internal solution difficult to swell has existed as a new technical problem.
  • the frozen beverage-packed green tea beverage has a different drinking scene from the refrigerated container-packed green tea beverage. For example, if it is a refrigerated green tea beverage, it is not impossible to drink it at a stretch, but since a frozen green tea beverage is frozen, it cannot be physically swallowed at a stretch.
  • frozen tea-packed green tea beverages thaw as they gradually warm up over time, but frozen tea extract tends to dissolve from high-concentration parts, so tea extraction depends on the timing of drinking. Another problem was that the concentration of the liquid and the balance between taste and aroma were likely to change gradually.
  • Patent Document 1 discloses that a saccharide concentration obtained by combining a monosaccharide concentration and a disaccharide concentration is 100 ppm to 300 ppm, and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharide / monosaccharide) is 10.
  • a green tea beverage is disclosed that has a strong incense (bright fragrance), a light taste, and a refreshing aftertaste that can be drunk deliciously even in a cold state. ing.
  • Patent Document 2 discloses that the concentration of a saccharide including a monosaccharide and a disaccharide is 150 ppm to 500 ppm, and the ratio of the concentration of the disaccharide to the concentration of the monosaccharide (disaccharide / monosaccharide) is 2.0 to 8.0, the ratio of the concentration of electron-localized catechin to the concentration of saccharide (electron-localized catechin / saccharide) is 1.8 to 4.0, and the content ratio of furfural to geraniol (furfural / geraniol) is By providing a green tea beverage packaged in a range of 0.5 to 3.0, the fragrance spreads in the mouth and the reverberation remains, and the taste is rich and dense, and even in the cold state A new packaged green tea beverage is disclosed.
  • Patent Documents 1 and 2 are not researched and developed by paying attention to the balance between the sense of concentration and the taste and fragrance that change depending on the degree of dissolution.
  • the technical problem of developing the technology has not been recognized, and there have been few specific proposals for a method for solving the technical problem.
  • An object of the present invention is to provide a packaged green tea beverage that can be enjoyed in the same level of concentration, balance of taste and aroma not only when frozen but also when drinking without freezing, and a method for producing the same.
  • the inventors of the present invention have adjusted the particle size (D90) of 90 cumulative mass% in the tea extract to 2 to 50 ⁇ m, and the ratio of fructose to acidity and the total value of gallate catechins ( (Fructose / acidity + gallate catechins) is adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar)
  • the inventors have found that the above technical problem can be solved by adjusting to 0.1 to 200, and have completed the present invention.
  • the 90 cumulative mass% particle size (D90) in the tea extract is 2 ⁇ m to 50 ⁇ m, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + gallate catechins) ) Is 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to 200)
  • Containerized green tea drink (2) The packaged green tea beverage according to (1) above, wherein the saccharide concentration, which is a combination of the monosaccharide concentration and the disaccharide concentration, is 87 ppm to 380 ppm, (3)
  • the disaccharide concentration weight ratio (disaccharide / monosaccharide + disaccharide) in the saccharide concentration that combines the monosaccharide concentration and the disaccharide concentration is 0.69 to 0.92.
  • the particle size (D90) of 90 cumulative mass% in the tea extract is adjusted to 2 ⁇ m to 50 ⁇ m, and the ratio of fructose to acidity and the total value of gallate type catechins (fructose / acidity + gallate type catechin) ) Is adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is adjusted to 0.1 to 200.
  • a method for maintaining the quality of a green tea beverage in a container About.
  • the frozen green tea beverage can keep being well-balanced with a sense of concentration and a good balance of taste and aroma, which tend to change as time elapses, and can be suitably drunk in any state.
  • a packaged green tea beverage is obtained.
  • the green tea beverage of the present invention has a 90 cumulative mass% particle size (D90) in the tea extract of 2 ⁇ m to 50 ⁇ m, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + Gallate type catechins) is 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to 200) It is characterized by being.
  • D90 cumulative mass% particle size
  • the container-packed green tea beverage of the present invention is a beverage obtained by filling a container with a liquid mainly composed of an extract obtained by extracting green tea.
  • the container-packed green tea beverage consists only of an extract obtained by extracting green tea. Disperse a liquid, a liquid obtained by diluting the liquid extract, a liquid obtained by mixing liquid extracts, a liquid obtained by adding an additive to any one of the liquids, or a liquid obtained by drying any liquid. The liquid which becomes.
  • the “main component” includes the meaning of allowing other components to be contained within a range that does not interfere with the function of the main component.
  • the extract or extract obtained by extracting green tea has a solid content concentration of 50% by mass or more, particularly 70% by mass or more in the beverage. Among these, it is particularly preferable to occupy 80% by mass or more (including 100%).
  • the raw tea leaves of the green tea beverage in the present invention do not particularly limit the type of green tea.
  • steamed tea, sencha, gyokuro, matcha, sayha, ball green tea, kettle roasted tea, Chinese green tea, and the like are broadly included, and those in which two or more of these are blended are also included.
  • the particle size (D90) of 90 cumulative mass% of the green tea beverage in the present invention is preferably 2 ⁇ m to 50 ⁇ m, more preferably 2 ⁇ m to 45 ⁇ m, still more preferably 3 ⁇ m to 40 ⁇ m, and 3 ⁇ m to 30 ⁇ m. Most preferably.
  • the particle size (D90) of 90 cumulative mass% of green tea beverage is less than 2 ⁇ m, it is slightly refreshing with a smooth texture in the half-thawed state, but the taste becomes too light and full in the full-thawed state. It becomes difficult to feel astringency.
  • the particle size (D90) of 90 cumulative mass% of green tea drink exceeds 50 ⁇ m, you can feel a sense of density by touching the tongue in the fully thawed state, but in the half-thawed state, you feel a lot of coarse particles and feel rough and strong. It also makes it difficult to feel sweetness.
  • the 90 cumulative mass% particle diameter (D90) in the green tea beverage can be adjusted by subjecting the raw material to drying (fired) processing or filtering the extract.
  • the filtration include ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membrane, and filter cake filtration using a porous medium.
  • the particle diameter (D90) of 90 cumulative mass% of a green tea drink can be measured, for example with a commercially available laser diffraction type particle size distribution measuring apparatus.
  • sugar acidity ratio ( Sugar acidity ratio )
  • sugar acidity ratio fructose concentration (ppm) / acidity (ppm)
  • acidity is a value obtained by adding the concentration (ppm) of gallate catechins, which are astringent components, to the acidity (ppm) obtained by converting the vitamin C concentration (ppm) into citric acid. It is calculated by.
  • Acidity (ppm) vitamin C content (ppm) ⁇ 0.365 + gallate catechin content (ppm)
  • the sugar acidity ratio of the green tea beverage in the present invention is preferably 0.01 to 0.1, and more preferably 0.011 to 0.096. If the sugar acidity ratio of green tea drink is adjusted to the above range, combined with other adjustment factors such as 90 cumulative mass% particle size (D90), the frozen green tea drink is half-thawed and fully thawed In any case, it is possible to keep a good balance between the feeling of concentration and the taste and fragrance.
  • D90 cumulative mass% particle size
  • the type of raw tea, tea season, selection of production area and extraction conditions It can be carried out by adjusting the amount of vitamin C added.
  • the sourness of the green tea beverage in the present invention is not particularly limited, but is preferably 600 ppm to 840 ppm.
  • fructose concentration it is possible to adjust the drying (fire) processing and extraction of tea leaves as appropriate.
  • the dry (fired) processing of tea leaves is strengthened, fructose is decomposed and reduced, and when extracted at a high temperature for a long time, fructose is decomposed and reduced.
  • the fructose concentration can be adjusted according to the dry (fired) conditions of the tea leaves and the extraction conditions.
  • it is also possible to adjust by adding fructose but because there is a possibility that the original flavor balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining the tea extract without adding fructose, It is preferable to adjust by mixing tea extracts or adding tea extract.
  • the gallate catechins is a generic term for epicatechin gallate (ECg), epigallocatechin gallate (EGCg), catechin gallate (Cg), and gallocatechin gallate (GCg).
  • the amount of gallate-type catechins can be increased by increasing the blending ratio of raw tea leaves that are late in the tea season (for example, “Regarding Variation of Tea Leaf Chemical Components by Environment (Part 2)”, "Agriculturalization", Vol. 27), and the amount of gallate catechins can be adjusted by adjusting the extraction conditions for obtaining tea extracts and the mixing ratio of the obtained multiple types of extracts. .
  • gallate type catechins or tea extract or tea concentrate containing the gallate type catechins separately, but there is a possibility that the original flavor balance of the green tea beverage may be lost. It is preferable to adjust the conditions for obtaining the tea extract without adding a kind, or by mixing the tea extracts or adding the tea extract.
  • vitamin C it can also adjust in consideration of the amount of vitamin C added to a green tea drink other than adjusting the amount of vitamin C in raw material tea leaves.
  • Fructose is a carbohydrate represented by the general formula C 6 H 12 O 6 and is a kind of monosaccharide also called fructose.
  • the fructose concentration of the green tea beverage of the present invention is preferably 0.6 to 43 ppm, more preferably 4 to 35 ppm, and most preferably 4.013 to 34.008 ppm.
  • the amount of dietary fiber of the green tea beverage includes the amount of dietary fiber (enzyme-weight method) obtained by an enzyme-weight method for detecting insoluble dietary fiber derived from natural products and water-soluble dietary fiber, and from artificial products and difficulties. It means the total value with the amount of dietary fiber (enzyme-HPLC method) obtained by the enzyme-HPLC method for detecting water-soluble dietary fiber such as digestible dextrin.
  • dietary fiber (total) (g / 100 g) is obtained by summing dietary fiber (enzyme-weight method) (g / 100 g) and dietary fiber (enzyme-HPLC method) (g / 100 g).
  • the amount of dietary fiber in the present invention is calculated by obtaining and converting the obtained value to ppm.
  • the dietary fiber content (total) of the green tea beverage in the present invention is preferably 1 to 50000 ppm, more preferably 3 to 48000 ppm, still more preferably 5 to 47000 ppm, and 10 to 46000 ppm. Even more preferred is 20 to 45200 ppm.
  • the reducing sugar is a sugar that exhibits reducing properties and forms an aldehyde group and a ketone group in a basic solution.
  • the reducing sugar referred to in the present invention is glucose (glucose), fructose (fructose), cellobiose, maltose ( Maltose).
  • the non-reducing sugar is a sugar that does not exhibit reducibility, and the non-reducing sugar in the present invention indicates sucrose, stachyose, or raffinose.
  • the content of reducing sugar and non-reducing sugar in the green tea beverage of the present invention is preferably 30 to 500 ppm, more preferably 50 to 400 ppm, still more preferably 70 to 380 ppm, 105 ⁇ 343 ppm is most preferred.
  • the (dietary fiber / (reducing sugar + non-reducing sugar)) of the green tea beverage in the present invention is preferably 0.1 to 200, more preferably 0.12 to 197, and 0.13 to 195. Even more preferably, it is most preferably from 0.14 to 191.
  • the dietary fiber in (dietary fiber / (reducing sugar + non-reducing sugar)) is the total amount of dietary fiber (enzyme-weight method) and dietary fiber (enzyme-HPLC method). ) Calculate based on the value.
  • the dietary fiber / (reducing sugar + non-reducing sugar) of the green tea beverage in the present invention is adjusted to the above range, it is frozen in combination with other adjusting elements such as 90 cumulative mass% particle diameter (D90). Regardless of whether the green tea beverage is half-thawed or fully thawed, it is possible to keep a good balance between the feeling of concentration and the taste and aroma.
  • a monosaccharide is a carbohydrate represented by the general formula C 6 (H 2 O) 6 and does not become a simpler sugar by hydrolysis, and the monosaccharide as referred to in the present invention is glucose (glucose) or fructose. (Fructose).
  • the concentration of monosaccharides in the green tea beverage of the present invention is preferably 7 to 120 ppm, more preferably 11 to 100 ppm, still more preferably 15 to 80 ppm, and most preferably 18 to 70 ppm.
  • the concentration of monosaccharides in a container-packed green tea beverage is less than 7 ppm, it is not preferable in that the thickness of the green tea beverage is insufficient, and if it exceeds 120 ppm, it is not preferable in that the savory fragrance becomes weak.
  • a disaccharide is a carbohydrate represented by the general formula C 12 (H 2 O) 11 and produces a monosaccharide by hydrolysis.
  • the disaccharide as referred to in the present invention includes sucrose, cellobiose, maltose ( Maltose).
  • the concentration of disaccharides in the green tea beverage of the present invention is preferably 80 ppm to 260 ppm, more preferably 80 ppm to 230 ppm, further preferably 90 ppm to 200 ppm, and most preferably 90 ppm to 180 ppm.
  • the “saccharide concentration obtained by adding the monosaccharide concentration and the disaccharide concentration” is the sum of the monosaccharide concentration and the disaccharide concentration.
  • the “sugar concentration combining the monosaccharide concentration and the disaccharide concentration” of the green tea beverage of the present invention is preferably 87 ppm to 380 ppm, more preferably 91 ppm to 320 ppm, further preferably 105 ppm to 280 ppm, more preferably 108 ppm to Most preferred is 250 ppm.
  • the concentration of catechins in the green tea beverage of the present invention is preferably 280 ppm to 600 ppm, more preferably 290 ppm to 580 ppm, further preferably 310 ppm to 550 ppm, and most preferably 330 ppm to 500 ppm.
  • sweet incense is emphasized, but the fresh aroma is too weak, or it is not preferable in terms of affecting the balance, such as insufficient concentration, and exceeds 600 ppm
  • fresh incense is emphasized, but sweet incense is too weak, and bitter astringency and egg taste are emphasized too much, which is not preferable in that it affects the balance.
  • the total catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) ) And epigallocatechin gallate (EGCg), and the total catechins mean the total value of eight catechin concentrations.
  • the total catechin concentration may be adjusted under the extraction conditions.
  • the catechins in the green tea beverage of the present invention may contain “epimeric catechins”, that is, ( ⁇ ) EC, ( ⁇ ) EGC, ( ⁇ ) ECg, ( ⁇ ) EGCg, and “non-epimeric catechins”, (-) C, (-) GC, (-) Cg, (-) GCg may be included.
  • “Non-epimeric catechins” can be obtained by heat treatment at about 80 ° C. or higher to promote thermal isomerization (epimerization).
  • the “ratio of non-epi form catechins to epi form catechins (non-epi form catechins / epi form catechins)” in the green tea beverage of the present invention is preferably 0.4 to 10.0, preferably 0.5 to 3. 0 is more preferable, and 0.6 to 1.5 is most preferable.
  • the concentration of electron-localized catechin in the green tea beverage of the present invention is preferably 250 ppm to 550 ppm, more preferably 260 ppm to 530 ppm, further preferably 280 ppm to 500 ppm, and most preferably 300 ppm to 450 ppm.
  • the “electron-localized catechin” as used in the present invention is a catechin that has a triol structure (a structure in which three OH groups are adjacent to a benzene ring) and is considered to easily localize charges when ionized.
  • epigallocatechin gallate ECCg
  • epigallocatechin ECC
  • epicatechin gallate ECG
  • gallocatechin gallate GCg
  • gallocatechin GC
  • catechin gallate Cg
  • Ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide) The “ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide)” in the green tea beverage of the present invention is preferably 1.6 to 3.4, more preferably 1.8 to 3.2. 2.0 to 3.0 is more preferable.
  • extraction conditions are possible, but catechin increases the extraction rate at high temperature, but the saccharide is easily decomposed at high temperature, so the extraction time Is preferably shorter.
  • the caffeine concentration in the green tea beverage of the present invention is preferably less than 200 ppm, more preferably 0 ppm to 150 ppm, still more preferably 0 ppm to 120 ppm, still more preferably 0 ppm to 100 ppm, still more preferably 0 ppm to 40 ppm, ⁇ 30 ppm is most preferred.
  • the caffeine concentration of the container-packed green tea beverage exceeds 200 ppm, the caffeine-derived bitterness is not preferable in that it affects the balance between the fragrance and the bitterness.
  • an adsorbent such as activated carbon or white clay may act on the extract to adsorb and remove caffeine.
  • Ratio of total catechin concentration to caffeine concentration (total catechin / caffeine) The “ratio of total catechins concentration to caffeine concentration (total catechin / caffeine)” in the present invention is preferably 1.4 to 660, more preferably 2.0 to 350, and 4.0 to 200. Most preferred. If the ratio of the total catechin concentration to the caffeine concentration of the packaged green tea beverage (total catechin / caffeine) is less than 1.4, it is not preferable because the bitterness is too conspicuous with respect to the thickness / concentration and the balance is lost. Above the range, the astringency tends to stand out with respect to the thickness and concentration, which is not preferable.
  • the ratio of the total catechin concentration to the caffeine concentration within the above range it can be adjusted by the above-described caffeine reduction treatment, the amount of tea leaves, and the extraction temperature.
  • the balance of green tea drinks may be lost, so in addition to adjusting the conditions for obtaining tea extract, mixing tea extracts or extracting tea It is preferable to adjust by adding a product.
  • the degree of transparency is an index indicating the degree of light blue turbidity of a green tea beverage.
  • the transparency of a green tea beverage is preferably 2 to 12 degrees, more preferably 3 to 12 degrees, and most preferably 4 to 12 degrees. preferable.
  • the degree of transparency is measured in accordance with JIS (Japanese Industrial Standards) K0102, 9 method, specifically, a glass cylinder with a lower mouth that is graduated every 10 mm. Fill the fluorometer with a marking plate with a double cross on the bottom, fill the sample solution, see through the bottom from the top, and remove the sample from the bottom until the double cross on the marking plate can be clearly identified for the first time. The scale of the water surface is read when it is quickly drained. In the present invention, this is repeated twice, the average value is obtained, and the degree of transparency is expressed in degrees (10 mm is 1 degree).
  • the green tea beverage of the present invention preferably has a pH of 6.0 to 6.5 at 20 ° C.
  • the container-packed green tea beverage preferably has a pH of 6.0 to 6.4, more preferably 6.1 to 6.3.
  • Measurement method of each component As a method for measuring each component, a known method can be appropriately used. For example, the following measurement methods can be used.
  • Dietary fiber was calculated by adding up the values measured by the following enzyme-gravimetric method and enzyme-HPLC method.
  • Enzyme-weight method Collect 5 g of test beverage (including concentrated if necessary) in two 500 ml tall beakers, add 0.08 mol / L phosphate buffer (pH 6.0) to 50 ml, and add Termamyl (120 L, Novozymes) 0.1 ml) was added, incubated in a boiling water bath by shaking for about 30 minutes, and then allowed to cool. 2.
  • the pH is adjusted to 7.5 ⁇ 0.1 with 10 ml of 0.275 mol / L sodium hydroxide solution, and 0.1 ml of protease (P-5380, Sigma) solution (50 mg / ml phosphate buffer) is added. After incubation by shaking at 60 ° C. for 30 minutes, the mixture was allowed to cool. 3. Subsequently, the pH is adjusted to 4.3 ⁇ 0.3 with 10 ml of 0.325 mol / L hydrochloric acid, 0.1 ml of aminoglucosidase (A-9913, manufactured by Sigma) is added and incubated at 60 ° C. for 30 minutes with shaking. , Allowed to cool. 4).
  • the volume was increased to 4 volumes of 95% ethanol (60 ° C.), allowed to stand at room temperature for 1 hour, and the generated precipitate was filtered with a 2G2 glass filter (a filter layer formed in advance with 1 g of celite). Suction filtration was performed to separate the residue and the filtrate (the filtrate was used for the enzyme-HPLC method). 5.
  • the residue was washed 3 times with 20 ml of 78% ethanol, 2 times or more with 10 ml of 95% ethanol, 2 times or more with 10 ml of acetone, and if necessary with diethyl ether (the washing solution was used in the enzyme-HPLC method as with the filtrate). And dried at 105 ° C. overnight. 6).
  • dietary fiber g / 100 g was determined by enzyme-HPLC method.
  • catechins can be measured by known methods, for example, they can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC) or the like. .
  • HPLC high performance liquid chromatogram
  • the tea leaf raw material is selected and the conditions for drying (fired) processing and extraction of the tea leaf are adjusted as appropriate, so that the particle size (D90) of 90 cumulative mass% in the tea extract is 2 ⁇ m. It can be produced by adjusting to ⁇ 50 ⁇ m and adjusting the sugar acidity ratio to 0.12 to 0.43.
  • tea leaves are dried (fired) at 250 ° C to 305 ° C, and the tea leaves are extracted at a slightly high temperature in a short time, and the conventional common green tea extract, that is, the rough leaves are extracted at a high temperature in a short time.
  • This container-packed green tea beverage can be produced by preparing an extract and blending them in appropriate proportions.
  • this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions of the extract suitably. Moreover, this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions appropriately for the pulverized tea leaf turbid liquid, and mixing with an extract in a suitable ratio. However, it is not limited to such a manufacturing method.
  • Green tea leaf extract A Extract green tea leaves (Yabukita seed, Kagoshima Nibancha, Aracha) 20 g with 700 mL of hot water (85 ° C) for 5 minutes 30 seconds, then centrifuge (Westphalia SA1 continuous centrifuge) was used for processing at a flow rate of 300 L / hr, a rotational speed of 10,000 rpm, and a centrifugal sedimentation area ( ⁇ ) of 1000 m 2 , and the volume was made up to 700 mL with water to obtain a green tea leaf extract A.
  • Green tea leaf extract B Extracted 14 g of green tea leaves (Yabukita seed, Ichibancha deep-boiled tea from Shizuoka Prefecture) for 4 minutes with 700 mL of hot water (75 ° C) after fired at 305 ° C for 8 minutes with a rotary drum-type firer. Extraction of green tea leaves was carried out using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 300 L / hr, a rotation speed of 10000 rpm, a centrifugal sedimentation area ( ⁇ ) of 1000 m 2 and made up to 700 mL with water. Liquid B was obtained.
  • SA1 continuous centrifuge manufactured by Westphalia
  • crushed tea C for turbid liquid 200 kg of green tea leaves (Yabukita seed, Ichibancha from Kyoto Prefecture, rough tea) were put into a ball mill (BM-400 manufactured by Makino Co., Ltd.) and pulverized to obtain crushed tea C for turbid liquid.
  • BM-400 manufactured by Makino Co., Ltd.
  • crushed tea leaf turbid liquid A Disperse 0.72 g of pulverized tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with an 80 ⁇ m sieve sieve (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid A Got.
  • the transparency of the crushed tea leaf turbidity liquid A was 1.2 degrees.
  • crushed tea leaf turbid liquid B Disperse 0.41 g of pulverized tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 50 ⁇ m (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid B Got.
  • the transparency of this ground tea leaf turbidity liquid B was 2.3 degrees.
  • crushed tea leaf turbid liquid C Disperse 0.57 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a 40 ⁇ m sieve sieve (made of nylon), and make up to 700 mL with water to make crushed tea leaf turbid C Got.
  • the transparency of the ground tea leaf turbidity liquid C was 1.2 degrees.
  • crushed tea leaf turbid liquid D Disperse 1.56 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 30 ⁇ m (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid D Got.
  • the transparency of the ground tea leaf turbidity liquid D was 2.0 degrees.
  • crushed tea leaf turbid liquid E Disperse 1.56 g of crushed tea D for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a 3 ⁇ m sieve sieve (made of nylon), and make up to 1400 mL with water to make crushed tea leaf turbid E Got.
  • the transparency of this ground tea leaf turbidity liquid E was 2.1 degrees.
  • crushed tea leaf turbid liquid F Disperse 200 g of crushed tea D for turbid liquid in 600 mL of water with a high-speed homogenizer, filter by gravity using a 1 ⁇ m sieve sieve (made of nylon), and make up to 1400 mL with water to obtain crushed tea leaf turbid liquid F. It was. The transparency of the ground tea leaf turbid liquid F was 1.2 degrees.
  • Comparative product 1 700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%.
  • Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water.
  • the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C.
  • a stuffed green tea beverage (Comparative Product 1) was obtained.
  • Comparative product 2 700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 2) was obtained.
  • Comparative product 3 700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution F400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 3) was obtained.
  • Comparative product 4 700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of ground tea leaf turbid solution A 250 mL have a target transparency of 6.0 degrees.
  • Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended.
  • Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water.
  • the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C.
  • a stuffed green tea beverage (Comparative Product 4) was obtained.
  • Comparative product 5 700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution A 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%.
  • Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water.
  • the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C.
  • a stuffed green tea beverage (Comparative Product 5) was obtained.
  • Comparative product 6 700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution A 700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 6) was obtained.
  • B mixed solution green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80
  • Comparative product 7 700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL, and crushed tea leaf turbid solution F 1200 mL target transparency is 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 7) was obtained.
  • B mixed solution green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80
  • Comparative product 8 700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 65.4 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 8) was obtained.
  • B mixed solution green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100
  • Comparative product 9 700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 65.4 mg%, and 40 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 9) was obtained.
  • Comparative product 10 700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 10) was obtained.
  • B mixed solution green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50
  • Comparative product 11 700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%.
  • Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water.
  • the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C.
  • a stuffed green tea beverage (Comparative Product 11) was obtained.
  • Evaluation method For all of the implemented products 1 to 13 and the comparative products 1 to 11, 10 professional panelists had the appearance of the frozen state, sensory evaluation after 4 hours (3 ° C) after opening (sensory evaluation 1), and opening The sensory evaluation (sensory evaluation 2) was performed after 8 hours later (18 ° C), and each sample was evaluated in four stages (1 to 4 points), and the average value was calculated. “ ⁇ ” (4 points), “ ⁇ ” (3 points), “ ⁇ ” (2 points), “ ⁇ ” (1 point), respectively.
  • the evaluation items in each sensory evaluation were Fukumi incense, taste reverberation, thickness, taste, and throat.
  • the evaluation in the frozen state (0% thawing rate), the half-thawed state (50% thawing rate), and the total thawing state (100% thawing rate) are all above average and good and stable there were. That is, the quality of the product of the present invention did not fluctuate greatly in the course of the frozen beverage gradually becoming wet and reaching the fully thawed state.
  • the comparative products 1 to 11 are not preferable in appearance from the frozen state (comparative products 4 and 5) or have a problem in quality in the semi-thawed state (comparative products 1 and 4 to 9). 11), in addition to the problem of quality in all thawed states (comparative products 2, 3, 6 to 11), the overall evaluation was inferior to the products of the present invention.

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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 μm to 50 μm, 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

容器詰緑茶飲料及びその製造方法Containerized green tea beverage and method for producing the same
本発明は、冷凍して飲用する場合、とりわけ開栓後に時間が経過して凍結抽出液が半解凍又は全解凍した場合であっても、食感が維持され、甘みと渋みのバランスが良好であり、火香を感じることができる容器詰緑茶飲料及びその製造方法に関する。 When the present invention is frozen and drunk, especially when the frozen extract is half-thawed or fully thawed after the opening, the texture is maintained and the balance between sweetness and astringency is good. The present invention relates to a packaged green tea beverage that can feel incense and a method for producing the same.
緑茶飲料が一般に広く飲用されるに伴い、緑茶飲料の飲用シーンが多様化し、様々なシーンや温度状態で飲用されるようになってきている。例えば、夏場の暑い時期においては、消費者が、冷凍された緑茶飲料を購入して飲用することも増えてきている。 As green tea beverages are generally drunk widely, the drinking scenes of green tea beverages are diversified and are being drunk in various scenes and temperature states. For example, during the hot summer season, consumers are increasingly buying and drinking frozen green tea beverages.
緑茶飲料を凍結させて飲用する場合、緑茶飲料は時間の経過とともに温くなり徐々に溶解していく。凍結させて飲用する容器詰緑茶飲料（冷凍飲用容器詰緑茶飲料）は、冷蔵保存された容器詰飲料と異なり、内容液の膨張により容器が破裂するなど容器に関する技術課題が存在していた。また、内溶液が膨張しにくいような処方設計も新たな技術課題として存在していた。 When a green tea drink is frozen and drunk, the green tea drink becomes warm and gradually dissolves over time. Container-packed green tea beverages (frozen drinking container-packed green tea beverages) that are frozen for use, unlike container-packed beverages that have been refrigerated, have had technical problems related to containers, such as the container bursting due to the expansion of the content liquid. In addition, a prescription design that makes the internal solution difficult to swell has existed as a new technical problem.
また、冷凍飲用容器詰緑茶飲料は、冷蔵された容器詰緑茶飲料と飲用シーンも異なっている。例えば、冷蔵された緑茶飲料であれば一気に飲み干すことも不可能ではないが、冷凍された緑茶飲料は凍結しているため物理的に一気に飲み干すことができない。また、冷凍飲用容器詰緑茶飲料は時間の経過にともない徐々に温まることでもって解凍していくが、凍結した茶抽出液は高濃度な部分から溶解する傾向にあるため、飲用のタイミングによって茶抽出液の濃度感や、味や香りのバランスが徐々に変化しやすいという点も問題であった。冷凍飲用容器詰緑茶飲料は通常の緑茶飲料としても飲用される状況が想定されるため、冷凍した場合は勿論、冷凍しないで飲用する場合においても同程度の濃度感や味や香りのバランスが楽しめる容器詰緑茶飲料を設計する必要があったが、その技術的ハードルは極めて高かった。 In addition, the frozen beverage-packed green tea beverage has a different drinking scene from the refrigerated container-packed green tea beverage. For example, if it is a refrigerated green tea beverage, it is not impossible to drink it at a stretch, but since a frozen green tea beverage is frozen, it cannot be physically swallowed at a stretch. In addition, frozen tea-packed green tea beverages thaw as they gradually warm up over time, but frozen tea extract tends to dissolve from high-concentration parts, so tea extraction depends on the timing of drinking. Another problem was that the concentration of the liquid and the balance between taste and aroma were likely to change gradually. Frozen drinking-packed green tea beverages are expected to be drunk even as normal green tea beverages, so you can enjoy the same level of concentration, taste and fragrance balance when you drink them as well as when they are frozen. Although it was necessary to design a packaged green tea beverage, the technical hurdles were extremely high.
また、最近の消費者における飲用動向も変化しており、例えば仕事や勉強などの作業中に容器詰緑茶飲料を少量ずつ長時間かけて飲用するというこれまでにない飲用シーンが若年層を中心に増えてきている（いわゆる「ちびだら飲み」）。このような飲用シーンにおいては、凍結した容器詰緑茶飲料が時間の経過に伴い徐々に溶解していくが、凍結した茶抽出液は高濃度な部分から溶解する傾向にあるため、溶解の程度によって濃度感をはじめ味や香りのバランスが時間の経過とともに徐々に変化していく。これまでにあまり想定されていなかった新たな飲用シーンにおいても、味や香りの感じ方に大きな変化を伴わない緑茶飲料の開発という新たな技術課題も新たに生じてくるようになった。 In addition, the trend of drinking in recent consumers has also changed.For example, an unprecedented drinking scene in which you can drink a small amount of green tea beverage in a small amount over a long period of time during work or study, etc. Increasing (so-called “little drink”). In such a drinking scene, the frozen green tea beverage in a container gradually melts over time, but the frozen tea extract tends to dissolve from a high concentration part, so depending on the degree of dissolution The balance of taste and aroma, including concentration, gradually changes over time. Even in new drinking scenes that were not anticipated so far, a new technical issue has arisen, namely the development of green tea beverages that do not significantly change the way taste and aroma are perceived.
緑茶飲料に特有の技術的課題を解決するために、これまでに様々な試みがなされてきた。例えば、特許文献１には、単糖の濃度と二糖の濃度とを合わせた糖類濃度が１００ｐｐｍ～３００ｐｐｍであり、単糖の濃度に対する二糖の濃度の比率（二糖／単糖）が１０～２８である容器詰緑茶飲料を提供することにより、火香（こうばしい香り）が強く、薄い味ではなく、しかもさっぱりとした後味を備えており、冷めた状態でもおいしく飲用できる緑茶飲料が開示されている。 Various attempts have been made so far to solve technical problems peculiar to green tea beverages. For example, Patent Document 1 discloses that a saccharide concentration obtained by combining a monosaccharide concentration and a disaccharide concentration is 100 ppm to 300 ppm, and the ratio of the disaccharide concentration to the monosaccharide concentration (disaccharide / monosaccharide) is 10. By providing a packaged green tea beverage of ~ 28, a green tea beverage is disclosed that has a strong incense (bright fragrance), a light taste, and a refreshing aftertaste that can be drunk deliciously even in a cold state. ing.
また、特許文献２には、単糖と二糖とを合わせた糖類の濃度が１５０ｐｐｍ～５００ｐｐｍであり、単糖の濃度に対する二糖の濃度の比率（二糖／単糖）が２．０～８．０であり、前記糖類の濃度に対する電子局在カテキンの濃度の比率（電子局在カテキン／糖類）が１．８～４．０であり、ゲラニオールに対するフルフラールの含有比（フルフラール／ゲラニオール）が０．５～３．０である容器詰緑茶飲料を提供することにより、口の中に香りが広がるとともに余韻が残り、しかも味にコク・濃度感を備えており、冷めた状態でも香り立ちのある、新たな容器詰緑茶飲料が開示されている。 Patent Document 2 discloses that the concentration of a saccharide including a monosaccharide and a disaccharide is 150 ppm to 500 ppm, and the ratio of the concentration of the disaccharide to the concentration of the monosaccharide (disaccharide / monosaccharide) is 2.0 to 8.0, the ratio of the concentration of electron-localized catechin to the concentration of saccharide (electron-localized catechin / saccharide) is 1.8 to 4.0, and the content ratio of furfural to geraniol (furfural / geraniol) is By providing a green tea beverage packaged in a range of 0.5 to 3.0, the fragrance spreads in the mouth and the reverberation remains, and the taste is rich and dense, and even in the cold state A new packaged green tea beverage is disclosed.
しかし、特許文献１、２は、溶解の程度によって変化する濃度感及び味や香りのバランスに着目して研究開発されたものではなく、また、前記特許文献以外でもかかる特性を有する容器詰緑茶飲料を開発するという技術課題について認識されておらず、さらにはかかる技術課題を解決するための方法についての具体的な提案はこれまでに殆んどされていなかった。 However, Patent Documents 1 and 2 are not researched and developed by paying attention to the balance between the sense of concentration and the taste and fragrance that change depending on the degree of dissolution. The technical problem of developing the technology has not been recognized, and there have been few specific proposals for a method for solving the technical problem.
特許第４８４３１１８号公報Japanese Patent No. 4843118 特許第４８４３１１９号公報Japanese Patent No. 4843119
本発明は、冷凍した場合は勿論、冷凍しないで飲用する場合においても同程度の濃度感や味や香りのバランスが楽しめる容器詰緑茶飲料及びその製造方法を提供することを目的とする。 An object of the present invention is to provide a packaged green tea beverage that can be enjoyed in the same level of concentration, balance of taste and aroma not only when frozen but also when drinking without freezing, and a method for producing the same.
本発明者らは、鋭意研究の結果、茶抽出液中の９０積算質量％の粒子径（Ｄ９０）を２μｍ～５０μｍに調整し、果糖と酸味度及びガレート型カテキン類の合計値との比率（果糖／酸味度＋ガレート型カテキン類）を０．０１～０．０８に調整し、食物繊維と還元糖及び非還元糖の合計値との比率（食物繊維／（還元糖＋非還元糖）を０．１～２００に調整することにより、上記の技術課題を解決することができることを見出し、本発明を完成するに至った。 As a result of diligent research, the inventors of the present invention have adjusted the particle size (D90) of 90 cumulative mass% in the tea extract to 2 to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins ( (Fructose / acidity + gallate catechins) is adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) The inventors have found that the above technical problem can be solved by adjusting to 0.1 to 200, and have completed the present invention.
すなわち本発明は、
（１）　茶抽出液中の９０積算質量％の粒子径（Ｄ９０）が２μｍ～５０μｍであり、果糖と酸味度及びガレート型カテキン類の合計値との比率（果糖／酸味度＋ガレート型カテキン類）が０．０１～０．０８であり、食物繊維と還元糖及び非還元糖の合計値との比率（食物繊維／（還元糖＋非還元糖）が０．１～２００であることを特徴とする容器詰緑茶飲料、
（２）　単糖の濃度と二糖の濃度とを合わせた糖類濃度が８７ｐｐｍ～３８０ｐｐｍであることを特徴とする上記（１）記載の容器詰緑茶飲料、
（３）　単糖の濃度と二糖の濃度とを合わせた糖類濃度における二糖の濃度の重量比率（二糖／単糖＋二糖）が、０．６９～０．９２であることを特徴とする上記（１）又は（２）に記載の容器詰緑茶飲料、
（４）　酸味度の合計値が、６００ｐｐｍ～８４０ｐｐｍであることを特徴とする上記（１）～（３）のいずれかに記載の容器詰緑茶飲料、
（５）　電子局在カテキン濃度が２５０ｐｐｍ～５５０ｐｐｍであることを特徴とする上記（１）～（４）のいずれかに記載の容器詰緑茶飲料、
（６）　カフェイン濃度が２００ｐｐｍ未満であることを特徴とする上記（１）～（５）のいずれかに記載の容器詰緑茶飲料、
（７）　平均粒子径が１μｍ以上の粒子を含有することを特徴とする上記（１）～（６）のいずれかに記載の容器詰緑茶飲料、
（８）　透視度が２度～１２度であることを特徴とする上記（１）～（７）のいずれかに記載の容器詰緑茶飲料、
（９）　茶抽出液中の９０積算質量％の粒子径（Ｄ９０）を２μｍ～５０μｍに調整する工程と、果糖と酸味度及びガレート型カテキン類の合計値との比率（果糖／酸味度＋ガレート型カテキン類）を０．０１～０．０８に調整する工程と、食物繊維と還元糖及び非還元糖の合計値との比率（食物繊維／（還元糖＋非還元糖）を０．１～２００に調整する工程とを含むことを特徴とする容器詰緑茶飲料の製造方法、
（１０）　茶抽出液中の９０積算質量％の粒子径（Ｄ９０）を２μｍ～５０μｍに調整し、且つ糖酸味度比を０．１２～０．４３に調整することを特徴とする緑茶飲料の呈味改善方法、
（１１）　茶抽出液中の９０積算質量％の粒子径（Ｄ９０）を２μｍ～５０μｍに調整し、果糖と酸味度及びガレート型カテキン類の合計値との比率（果糖／酸味度＋ガレート型カテキン類）を０．０１～０．０８に調整し、食物繊維と還元糖及び非還元糖の合計値との比率（食物繊維／（還元糖＋非還元糖）を０．１～２００に調整することを特徴とする容器詰緑茶飲料の品質保持方法、
に関する。 That is, the present invention
(1) The 90 cumulative mass% particle size (D90) in the tea extract is 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + gallate catechins) ) Is 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to 200) Containerized green tea drink,
(2) The packaged green tea beverage according to (1) above, wherein the saccharide concentration, which is a combination of the monosaccharide concentration and the disaccharide concentration, is 87 ppm to 380 ppm,
(3) The disaccharide concentration weight ratio (disaccharide / monosaccharide + disaccharide) in the saccharide concentration that combines the monosaccharide concentration and the disaccharide concentration is 0.69 to 0.92. The container-packed green tea drink according to (1) or (2) above,
(4) The packaged green tea beverage according to any one of (1) to (3) above, wherein the total acidity is 600 ppm to 840 ppm,
(5) The packaged green tea beverage according to any one of (1) to (4) above, wherein the concentration of electron-localized catechin is 250 ppm to 550 ppm,
(6) The packaged green tea beverage according to any one of (1) to (5) above, wherein the caffeine concentration is less than 200 ppm,
(7) The packaged green tea beverage according to any one of (1) to (6) above, which contains particles having an average particle size of 1 μm or more,
(8) The packaged green tea drink according to any one of (1) to (7) above, wherein the transparency is 2 to 12 degrees,
(9) The ratio of the step of adjusting the 90 cumulative mass% particle size (D90) in the tea extract to 2-50 μm and the total value of fructose, acidity and gallate type catechins (fructose / acidity + gallate) Type catechins) adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total value of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to A method of producing a containerized green tea beverage, comprising a step of adjusting to 200,
(10) A green tea beverage characterized in that a 90 cumulative mass% particle size (D90) in a tea extract is adjusted to 2 to 50 μm and a sugar acidity ratio is adjusted to 0.12 to 0.43. Taste improvement method,
(11) The particle size (D90) of 90 cumulative mass% in the tea extract is adjusted to 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate type catechins (fructose / acidity + gallate type catechin) ) Is adjusted to 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is adjusted to 0.1 to 200. A method for maintaining the quality of a green tea beverage in a container,
About.
本発明により、凍結した緑茶飲料が時間の経過に伴い徐々に溶解していくのに伴って変化しがちな濃度感や味と香りのバランスを良好に保ち続け、いかなる状態においても好適に飲用できる容器詰緑茶飲料が得られる。 According to the present invention, the frozen green tea beverage can keep being well-balanced with a sense of concentration and a good balance of taste and aroma, which tend to change as time elapses, and can be suitably drunk in any state. A packaged green tea beverage is obtained.
本発明の緑茶飲料は、茶抽出液中の９０積算質量％の粒子径（Ｄ９０）が２μｍ～５０μｍであり、果糖と酸味度及びガレート型カテキン類の合計値との比率（果糖／酸味度＋ガレート型カテキン類）が０．０１～０．０８であり、食物繊維と還元糖及び非還元糖の合計値との比率（食物繊維／（還元糖＋非還元糖）が０．１～２００であることを特徴とする。 The green tea beverage of the present invention has a 90 cumulative mass% particle size (D90) in the tea extract of 2 μm to 50 μm, and the ratio of fructose to acidity and the total value of gallate catechins (fructose / acidity + Gallate type catechins) is 0.01 to 0.08, and the ratio of dietary fiber to the total of reducing sugar and non-reducing sugar (dietary fiber / (reducing sugar + non-reducing sugar) is 0.1 to 200) It is characterized by being.
（緑茶飲料）
本発明の容器詰緑茶飲料は、緑茶を抽出して得られた抽出液を主成分とする液体を容器に充填してなる飲料であり、例えば緑茶を抽出して得られた抽出液のみからなる液体、或いは当該抽出液を希釈した液体、或いは抽出液どうしを混合した液体、或いはこれら前記何れかの液体に添加物を加えた液体、或いはこれら前記何れかの液体を乾燥したものを分散させてなる液体などを挙げることができる。 ( Green tea drink )
The container-packed green tea beverage of the present invention is a beverage obtained by filling a container with a liquid mainly composed of an extract obtained by extracting green tea. For example, the container-packed green tea beverage consists only of an extract obtained by extracting green tea. Disperse a liquid, a liquid obtained by diluting the liquid extract, a liquid obtained by mixing liquid extracts, a liquid obtained by adding an additive to any one of the liquids, or a liquid obtained by drying any liquid. The liquid which becomes.
「主成分」とは、当該主成分の機能を妨げない範囲で他の成分を含有することを許容する意を包含する。この際、当該主成分の含有割合を特定するものではないが、緑茶を抽出して得られた抽出液乃至抽出物が、固形分濃度として、飲料中の５０質量％以上、特に７０質量％以上、中でも特に８０質量％以上（１００％含む）を占めるのが好ましい。 The “main component” includes the meaning of allowing other components to be contained within a range that does not interfere with the function of the main component. At this time, although the content ratio of the main component is not specified, the extract or extract obtained by extracting green tea has a solid content concentration of 50% by mass or more, particularly 70% by mass or more in the beverage. Among these, it is particularly preferable to occupy 80% by mass or more (including 100%).
（茶葉原料）
本発明における緑茶飲料の原料茶葉は、緑茶の種類を特に制限するものではない。例えば蒸し茶、煎茶、玉露、抹茶、番茶、玉緑茶、釜炒り茶、中国緑茶など、不発酵茶に分類される茶を広く包含し、これら２種類以上をブレンドしたものも包含する。また、玄米などの穀物、ジャスミンなどのフレーバー等を添加してもよい。 ( Tea leaf ingredients )
The raw tea leaves of the green tea beverage in the present invention do not particularly limit the type of green tea. For example, steamed tea, sencha, gyokuro, matcha, bancha, ball green tea, kettle roasted tea, Chinese green tea, and the like are broadly included, and those in which two or more of these are blended are also included. Moreover, you may add grains, such as brown rice, and flavors, such as jasmine.
（９０積算質量％の粒子径（Ｄ９０））
本発明における緑茶飲料の９０積算質量％の粒子径（Ｄ９０）は、２μｍ～５０μｍであるのが好ましく、２μｍ～４５μｍであるのがより好ましく、３μｍ～４０μｍであるのがさらに好ましく、３μｍ～３０μｍであるのが最も好ましい。緑茶飲料の９０積算質量％の粒子径（Ｄ９０）が２μｍ未満であると、半解凍の状態ではなめらかな舌触りでややさっぱりとしているものの、全解凍の状態では味が淡白になり過ぎて滋味にも影響し渋みを感じづらくなる。緑茶飲料の９０積算質量％の粒子径（Ｄ９０）が５０μｍを超えると、全解凍の状態では舌触りにより濃度感を感じることができるものの、半解凍の状態では粗大粒子が多くざらつきを強く感じ、滋味にも影響して甘みを感じづらくなる。
緑茶飲料における９０積算質量％の粒子径（Ｄ９０）を上記範囲に調整するには、原料に乾燥（火入）加工を施すことや抽出液を濾過することなどにより調整することができる。濾過としては、限外濾過、微細濾過、精密濾過、逆浸透膜濾過、電気透析、生物機能性膜などの膜濾過、多孔質媒体を用いた濾滓濾過などを挙げることができる。中でも生産性と粒子径調整の観点から、シリカ分を多く含んだ濾剤又は珪藻土などの多孔質媒体のどちらか一方又は両方を用いた濾滓濾過によって調整することが好ましい。
なお、緑茶飲料の９０積算質量％の粒子径（Ｄ９０）は、例えば市販のレーザー回析式粒度分布測定装置等により測定することができる。 ( 90 cumulative mass% particle size (D90) )
The particle size (D90) of 90 cumulative mass% of the green tea beverage in the present invention is preferably 2 μm to 50 μm, more preferably 2 μm to 45 μm, still more preferably 3 μm to 40 μm, and 3 μm to 30 μm. Most preferably. When the particle size (D90) of 90 cumulative mass% of green tea beverage is less than 2 μm, it is slightly refreshing with a smooth texture in the half-thawed state, but the taste becomes too light and full in the full-thawed state. It becomes difficult to feel astringency. When the particle size (D90) of 90 cumulative mass% of green tea drink exceeds 50 μm, you can feel a sense of density by touching the tongue in the fully thawed state, but in the half-thawed state, you feel a lot of coarse particles and feel rough and strong. It also makes it difficult to feel sweetness.
In order to adjust the 90 cumulative mass% particle diameter (D90) in the green tea beverage to the above range, it can be adjusted by subjecting the raw material to drying (fired) processing or filtering the extract. Examples of the filtration include ultrafiltration, microfiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membrane, and filter cake filtration using a porous medium. Among these, from the viewpoint of productivity and particle diameter adjustment, it is preferable to adjust by filtration using a filter medium containing a large amount of silica or a porous medium such as diatomaceous earth or both.
In addition, the particle diameter (D90) of 90 cumulative mass% of a green tea drink can be measured, for example with a commercially available laser diffraction type particle size distribution measuring apparatus.
（糖酸味度比）
本発明において「糖酸味度比」とは、酸味度に対する、果糖濃度（ｐｐｍ）であらわされる。
　・糖酸味度比＝果糖濃度（ｐｐｍ）／酸味度（ｐｐｍ）
なお、「酸味度」とは、ビタミンＣ濃度（ｐｐｍ）をクエン酸換算した酸度（ｐｐｍ）に、渋味成分であるガレート型カテキン類の濃度（ｐｐｍ）を加算した値であり、次の式により求められる。
　・酸味度（ｐｐｍ）＝ビタミンＣ量（ｐｐｍ）×０．３６５＋ガレート型カテキン類量（ｐｐｍ） ( Sugar acidity ratio )
In the present invention, the “sugar sourness ratio” is expressed as the fructose concentration (ppm) with respect to the sourness.
・ Sugar acidity ratio = fructose concentration (ppm) / acidity (ppm)
The “acidity” is a value obtained by adding the concentration (ppm) of gallate catechins, which are astringent components, to the acidity (ppm) obtained by converting the vitamin C concentration (ppm) into citric acid. It is calculated by.
・ Acidity (ppm) = vitamin C content (ppm) × 0.365 + gallate catechin content (ppm)
本発明における緑茶飲料の糖酸味度比は０．０１～０．１であるのが好ましく、０．０１１～０．０９６であるのがより好ましい。緑茶飲料の糖酸味度比を上記範囲に調整すれば、９０積算質量％の粒子径（Ｄ９０）等の他の調整要素と相俟って、凍結させた緑茶飲料が半解凍した場合と全解凍した場合とのいずれであっても、濃度感や味と香りのバランスを良好に保ち続けることができる。 The sugar acidity ratio of the green tea beverage in the present invention is preferably 0.01 to 0.1, and more preferably 0.011 to 0.096. If the sugar acidity ratio of green tea drink is adjusted to the above range, combined with other adjustment factors such as 90 cumulative mass% particle size (D90), the frozen green tea drink is half-thawed and fully thawed In any case, it is possible to keep a good balance between the feeling of concentration and the taste and fragrance.
緑茶飲料における糖酸味度比を上記範囲に調整するには、上述のような原料茶の加工方法や抽出液の濾過方法等に加えて、原料茶の種類、茶期、産地の選択や抽出条件、ビタミンＣの添加量の調整等により実施することができる。
また、本発明における緑茶飲料の酸味度は、特に限定されないが、６００ｐｐｍ～８４０ｐｐｍであるのが好ましい。 In order to adjust the sugar acidity ratio in the green tea beverage to the above range, in addition to the above-mentioned raw tea processing method and extraction liquid filtration method, etc., the type of raw tea, tea season, selection of production area and extraction conditions It can be carried out by adjusting the amount of vitamin C added.
The sourness of the green tea beverage in the present invention is not particularly limited, but is preferably 600 ppm to 840 ppm.
果糖濃度を上記範囲に調整するには、茶葉の乾燥（火入）加工や抽出を適宜条件にして調整することができる。例えば、茶葉の乾燥（火入）加工を強くすると果糖は分解されて減少し、また、高温で長時間抽出すると果糖は分解されて減少する。しかるに、茶葉の乾燥(火入)条件と、抽出条件により、果糖濃度を調整することができる。
この際、果糖を添加して調整することも可能であるが、緑茶飲料本来の香味バランスが崩れるおそれがあるため、果糖を添加することなく、茶抽出液を得るための条件を調整する他、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。 In order to adjust the fructose concentration to the above range, it is possible to adjust the drying (fire) processing and extraction of tea leaves as appropriate. For example, when the dry (fired) processing of tea leaves is strengthened, fructose is decomposed and reduced, and when extracted at a high temperature for a long time, fructose is decomposed and reduced. However, the fructose concentration can be adjusted according to the dry (fired) conditions of the tea leaves and the extraction conditions.
At this time, it is also possible to adjust by adding fructose, but because there is a possibility that the original flavor balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining the tea extract without adding fructose, It is preferable to adjust by mixing tea extracts or adding tea extract.
また、本発明においてガレート型カテキン類とは、エピカテキンガレート（ＥＣｇ）、エピガロカテキンガレート（ＥＧＣｇ）、カテキンガレート（Ｃｇ）、ガロカテキンガレート（ＧＣｇ）の総称である。ガレート型カテキン類量については、例えば茶期が遅い原料茶葉の配合割合を高めればガレート型カテキン類量が増加することができ（例えば「茶葉化学成分の環境による変異について（第２報）」、『農化』、第２７巻）、また、茶抽出液を得るときの抽出条件や、得られた複数種類の抽出液の混合割合を調整することによりガレート型カテキン類量を調整することができる。
この際、ガレート型カテキン類又はこれを含有する茶抽出物や茶濃縮物を別途に添加して調整することも可能であるが、緑茶飲料本来の香味バランスが崩れるおそれがあるため、ガレート型カテキン類を添加することなく、茶抽出液を得るための条件を調整する他、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。 In the present invention, the gallate catechins is a generic term for epicatechin gallate (ECg), epigallocatechin gallate (EGCg), catechin gallate (Cg), and gallocatechin gallate (GCg). Regarding the amount of gallate-type catechins, for example, the amount of gallate-type catechins can be increased by increasing the blending ratio of raw tea leaves that are late in the tea season (for example, “Regarding Variation of Tea Leaf Chemical Components by Environment (Part 2)”, "Agriculturalization", Vol. 27), and the amount of gallate catechins can be adjusted by adjusting the extraction conditions for obtaining tea extracts and the mixing ratio of the obtained multiple types of extracts. .
At this time, it is also possible to add gallate type catechins or tea extract or tea concentrate containing the gallate type catechins separately, but there is a possibility that the original flavor balance of the green tea beverage may be lost. It is preferable to adjust the conditions for obtaining the tea extract without adding a kind, or by mixing the tea extracts or adding the tea extract.
なお、ビタミンＣについては、原料茶葉中のビタミンＣ量を勘案して調整する他、緑茶飲料に添加するビタミンＣ量を勘案して調整することもできる。 In addition, about vitamin C, it can also adjust in consideration of the amount of vitamin C added to a green tea drink other than adjusting the amount of vitamin C in raw material tea leaves.
（果糖）
果糖は、一般式Ｃ６Ｈ１２Ｏ６で表される炭水化物であり、フルクトースともよばれる単糖の１種である。本発明の緑茶飲料の果糖の濃度は、０．６～４３ｐｐｍであるのが好ましく、４～３５ｐｐｍがより好ましく、４．０１３～３４．００８ｐｐｍが最も好ましい。 ( Fructose )
Fructose is a carbohydrate represented by the general formula C 6 H 12 O 6 and is a kind of monosaccharide also called fructose. The fructose concentration of the green tea beverage of the present invention is preferably 0.6 to 43 ppm, more preferably 4 to 35 ppm, and most preferably 4.013 to 34.008 ppm.
（食物繊維）
食物繊維とは、人の消化酵素によって消化されない、食物に含まれる難消化性成分の総称である。
本発明における緑茶飲料の食物繊維量は、天然物由来の不溶性食物繊維と水溶性食物繊維とを検出する酵素－重量法により得られる食物繊維量（酵素－重量法）と、人工物由来や難消化性デキストリンなどの水溶性食物繊維を検出する酵素－ＨＰＬＣ法により得られる食物繊維量（酵素－ＨＰＬＣ法）との合算値を意味する。より具体的には、食物繊維（酵素－重量法）（ｇ／１００ｇ）と食物繊維（酵素－ＨＰＬＣ法）（ｇ／１００ｇ）とを合計することにより食物繊維（合算）（ｇ／１００ｇ）を求め、得られた値をｐｐｍ換算することにより、本発明における食物繊維量を算出する。
本発明における緑茶飲料の食物繊維量（合算）は、１～５００００ｐｐｍであるのが好ましく、３～４８０００ｐｐｍであるのがより好ましく、５～４７０００ｐｐｍであるのがさらに好ましく、１０～４６０００ｐｐｍであるのがよりさらに好ましく、２０～４５２００ｐｐｍであるのが最も好ましい。 ( Dietary fiber )
Dietary fiber is a general term for indigestible components contained in food that are not digested by human digestive enzymes.
In the present invention, the amount of dietary fiber of the green tea beverage includes the amount of dietary fiber (enzyme-weight method) obtained by an enzyme-weight method for detecting insoluble dietary fiber derived from natural products and water-soluble dietary fiber, and from artificial products and difficulties. It means the total value with the amount of dietary fiber (enzyme-HPLC method) obtained by the enzyme-HPLC method for detecting water-soluble dietary fiber such as digestible dextrin. More specifically, dietary fiber (total) (g / 100 g) is obtained by summing dietary fiber (enzyme-weight method) (g / 100 g) and dietary fiber (enzyme-HPLC method) (g / 100 g). The amount of dietary fiber in the present invention is calculated by obtaining and converting the obtained value to ppm.
The dietary fiber content (total) of the green tea beverage in the present invention is preferably 1 to 50000 ppm, more preferably 3 to 48000 ppm, still more preferably 5 to 47000 ppm, and 10 to 46000 ppm. Even more preferred is 20 to 45200 ppm.
（還元糖・非還元糖）
還元糖とは、還元性を示し、塩基性溶液中でアルデヒド基とケトン基とを形成する糖であり、本発明でいう還元糖は、グルコース（ブドウ糖）、フルクトース（果糖）、セロビオース、マルトース（麦芽糖）を示すものである。
また、非還元糖とは、還元性を示さない糖であり、本発明でいう非還元糖は、スクロース（蔗糖）、スタキオース、ラフィノースを示すものである。
本発明の緑茶飲料における還元糖量と非還元糖量との含有量は、３０～５００ｐｐｍであるのが好ましく、５０～４００ｐｐｍであるのがより好ましく、７０～３８０ｐｐｍであるのがさらに好ましく、１０５～３４３ｐｐｍが最も好ましい。 ( Reducing sugar / Non-reducing sugar )
The reducing sugar is a sugar that exhibits reducing properties and forms an aldehyde group and a ketone group in a basic solution. The reducing sugar referred to in the present invention is glucose (glucose), fructose (fructose), cellobiose, maltose ( Maltose).
The non-reducing sugar is a sugar that does not exhibit reducibility, and the non-reducing sugar in the present invention indicates sucrose, stachyose, or raffinose.
The content of reducing sugar and non-reducing sugar in the green tea beverage of the present invention is preferably 30 to 500 ppm, more preferably 50 to 400 ppm, still more preferably 70 to 380 ppm, 105 ˜343 ppm is most preferred.
（食物繊維（合算）／（還元糖＋非還元糖））
本発明における緑茶飲料の（食物繊維／（還元糖＋非還元糖））は、０．１～２００であるのが好ましく、０．１２～１９７であるのがより好ましく、０．１３～１９５であるのがよりさらに好ましく、０．１４～１９１であるのが最も好ましい。
なお、（食物繊維／（還元糖＋非還元糖））における食物繊維は、食物繊維量（酵素－重量法）と食物繊維量（酵素－ＨＰＬＣ法）との合計値である食物繊維量（合算）値に基づき算出する。
本発明における緑茶飲料の食物繊維／（還元糖＋非還元糖）を上記範囲に調整すれば、９０積算質量％の粒子径（Ｄ９０）等の他の調整要素と相俟って、凍結させた緑茶飲料が半解凍した場合と全解凍した場合とのいずれであっても、濃度感や味と香りのバランスを良好に保ち続けることができる。 ( Dietary fiber (total) / (reducing sugar + non-reducing sugar) )
The (dietary fiber / (reducing sugar + non-reducing sugar)) of the green tea beverage in the present invention is preferably 0.1 to 200, more preferably 0.12 to 197, and 0.13 to 195. Even more preferably, it is most preferably from 0.14 to 191.
The dietary fiber in (dietary fiber / (reducing sugar + non-reducing sugar)) is the total amount of dietary fiber (enzyme-weight method) and dietary fiber (enzyme-HPLC method). ) Calculate based on the value.
When the dietary fiber / (reducing sugar + non-reducing sugar) of the green tea beverage in the present invention is adjusted to the above range, it is frozen in combination with other adjusting elements such as 90 cumulative mass% particle diameter (D90). Regardless of whether the green tea beverage is half-thawed or fully thawed, it is possible to keep a good balance between the feeling of concentration and the taste and aroma.
（単糖）
単糖は、一般式Ｃ６（Ｈ２Ｏ）６で表される炭水化物であり、加水分解によりそれ以上簡単な糖にならないものであり、本発明でいう単糖は、グルコース（ブドウ糖）、フルクトース（果糖）を示すものである。
本発明の緑茶飲料の単糖の濃度は、７～１２０ｐｐｍであるのが好ましく、１１～１００ｐｐｍがより好ましく、１５～８０ｐｐｍがさらに好ましく、１８～７０ｐｐｍが最も好ましい。容器詰緑茶飲料の単糖の濃度が７ｐｐｍを下回ると緑茶飲料における厚みが不足してしまう点で好ましくなく、１２０ｐｐｍを上回るとふくみ香が弱くなってしまう点で好ましくない。 ( Monosaccharide )
A monosaccharide is a carbohydrate represented by the general formula C 6 (H 2 O) 6 and does not become a simpler sugar by hydrolysis, and the monosaccharide as referred to in the present invention is glucose (glucose) or fructose. (Fructose).
The concentration of monosaccharides in the green tea beverage of the present invention is preferably 7 to 120 ppm, more preferably 11 to 100 ppm, still more preferably 15 to 80 ppm, and most preferably 18 to 70 ppm. If the concentration of monosaccharides in a container-packed green tea beverage is less than 7 ppm, it is not preferable in that the thickness of the green tea beverage is insufficient, and if it exceeds 120 ppm, it is not preferable in that the savory fragrance becomes weak.
（二糖）
二糖は、一般式Ｃ１２（Ｈ２Ｏ）１１で表される炭水化物であり、加水分解により単糖を生じるものであり、本発明でいう二糖は、スクロース（蔗糖）、セロビオース、マルトース（麦芽糖）を示すものである。
本発明の緑茶飲料の二糖の濃度は、８０ｐｐｍ～２６０ｐｐｍであるのが好ましく、８０ｐｐｍ～２３０ｐｐｍがより好ましく、９０ｐｐｍ～２００ｐｐｍがさらに好ましく、９０ｐｐｍ～１８０ｐｐｍが最も好ましい。 ( Disaccharide )
A disaccharide is a carbohydrate represented by the general formula C 12 (H 2 O) 11 and produces a monosaccharide by hydrolysis. The disaccharide as referred to in the present invention includes sucrose, cellobiose, maltose ( Maltose).
The concentration of disaccharides in the green tea beverage of the present invention is preferably 80 ppm to 260 ppm, more preferably 80 ppm to 230 ppm, further preferably 90 ppm to 200 ppm, and most preferably 90 ppm to 180 ppm.
（糖類濃度）
本発明における「単糖の濃度と二糖の濃度とを合わせた糖類濃度」とは、前記単糖の濃度と前記二糖の濃度とを合計したものである。
本発明の緑茶飲料の「単糖の濃度と二糖の濃度とを合わせた糖類濃度」は、８７ｐｐｍ～３８０ｐｐｍであるのが好ましく、９１ｐｐｍ～３２０ｐｐｍがより好ましく、１０５ｐｐｍ～２８０ｐｐｍがさらに好ましく、１０８ｐｐｍ～２５０ｐｐｍが最も好ましい。 ( Sugar concentration )
In the present invention, the “saccharide concentration obtained by adding the monosaccharide concentration and the disaccharide concentration” is the sum of the monosaccharide concentration and the disaccharide concentration.
The “sugar concentration combining the monosaccharide concentration and the disaccharide concentration” of the green tea beverage of the present invention is preferably 87 ppm to 380 ppm, more preferably 91 ppm to 320 ppm, further preferably 105 ppm to 280 ppm, more preferably 108 ppm to Most preferred is 250 ppm.
（カテキン類濃度）
本発明の緑茶飲料におけるカテキン類濃度は、２８０ｐｐｍ～６００ｐｐｍであるのが好ましく、２９０ｐｐｍ～５８０ｐｐｍがより好ましく、３１０ｐｐｍ～５５０ｐｐｍがさらに好ましく、３３０ｐｐｍ～５００ｐｐｍが最も好ましい。容器詰緑茶飲料のカテキン類濃度が２８０ｐｐｍを下回ると甘い火香は強調されるものの新鮮香が弱く過ぎたり、濃度感が十分に得られないなどバランスに影響を与える点で好ましくなく、６００ｐｐｍを上回ると新鮮香は強調されるものの甘い火香が逆に弱く過ぎたり、苦渋味やエグ味が強調され過ぎてバランスに影響を与える点で好ましくない。
この際、総カテキン類とは、カテキン（Ｃ）、ガロカテキン（ＧＣ）、カテキンガレート（Ｃｇ）、ガロカテキンガレート（ＧＣｇ）、エピカテキン（ＥＣ）、エピガロカテキン（ＥＧＣ）、エピカテキンガレート（ＥＣｇ）及びエピガロカテキンガレート（ＥＧＣｇ）の合計８種の意味であり、総カテキン類とは８種類のカテキン濃度の合計値の意味である。
総カテキン類濃度を上記範囲に調整するには、抽出条件で調整するようにすればよい。
この際、カテキン類を添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。 ( Catechin concentration )
The concentration of catechins in the green tea beverage of the present invention is preferably 280 ppm to 600 ppm, more preferably 290 ppm to 580 ppm, further preferably 310 ppm to 550 ppm, and most preferably 330 ppm to 500 ppm. If the concentration of catechins in a packaged green tea beverage is less than 280 ppm, sweet incense is emphasized, but the fresh aroma is too weak, or it is not preferable in terms of affecting the balance, such as insufficient concentration, and exceeds 600 ppm On the other hand, fresh incense is emphasized, but sweet incense is too weak, and bitter astringency and egg taste are emphasized too much, which is not preferable in that it affects the balance.
In this case, the total catechins are catechin (C), gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) ) And epigallocatechin gallate (EGCg), and the total catechins mean the total value of eight catechin concentrations.
In order to adjust the total catechin concentration to the above range, it may be adjusted under the extraction conditions.
At this time, it is also possible to adjust by adding catechins, but since the balance of the green tea beverage may be lost, in addition to adjusting the conditions for obtaining a tea extract, mixing tea extracts, or It is preferable to adjust by adding tea extract or the like.
（エピ体カテキン類・非エピ体カテキン類）
本発明の緑茶飲料におけるカテキン類は、「エピ体カテキン類」すなわち（－）ＥＣ、（－）ＥＧＣ、（－）ＥＣｇ、（－）ＥＧＣｇを含んでいてよく、「非エピ体カテキン類」すなわち（－）Ｃ、（－）ＧＣ、（－）Ｃｇ、（－）ＧＣｇを含んでいてよい。「非エピ体カテキン類」は、約８０℃以上で加熱処理して熱異性化（エピマ－化）を促すことにより得ることができる。本発明の緑茶飲料における「エピ体カテキン類に対する非エピ体カテキン類の比率（非エピ体カテキン類／エピ体カテキン類）」は、０．４～１０．０が好ましく、０．５～３．０がさらに好ましく、０．６～１．５が最も好ましい。 ( Epi catechins / non-epi catechins )
The catechins in the green tea beverage of the present invention may contain “epimeric catechins”, that is, (−) EC, (−) EGC, (−) ECg, (−) EGCg, and “non-epimeric catechins”, (-) C, (-) GC, (-) Cg, (-) GCg may be included. “Non-epimeric catechins” can be obtained by heat treatment at about 80 ° C. or higher to promote thermal isomerization (epimerization). The “ratio of non-epi form catechins to epi form catechins (non-epi form catechins / epi form catechins)” in the green tea beverage of the present invention is preferably 0.4 to 10.0, preferably 0.5 to 3. 0 is more preferable, and 0.6 to 1.5 is most preferable.
（電子局在カテキン濃度）
本発明の緑茶飲料における電子局在カテキン濃度は、２５０ｐｐｍ～５５０ｐｐｍであるのが好ましく、２６０ｐｐｍ～５３０ｐｐｍがより好ましく、２８０ｐｐｍ～５００ｐｐｍがさらに好ましく、３００ｐｐｍ～４５０ｐｐｍが最も好ましい。
本発明でいう「電子局在カテキン」とは、トリオール構造（ベンゼン環にＯＨ基が３基隣り合う構造）を有し、イオン化したときに電荷の局在が起こりやすいと考えられるカテキンであり、具体的には、エピガロカテキンガレート（ＥＧＣｇ）、エピガロカテキン（ＥＧＣ）、エピカテキンガレート（ＥＣｇ）、ガロカテキンガレート（ＧＣｇ）、ガロカテキン（ＧＣ）、カテキンガレート（Ｃｇ）などがある。
電子局在カテキン濃度を上記範囲に調整するには、抽出条件で調整すればよいが、抽出時間や温度で変化しやすいため、温度が高すぎたり、抽出時間が長すぎたりするのは、飲料の香気保持の面からも好ましくない。この際、電子局在カテキンを添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。 ( Electron localized catechin concentration )
The concentration of electron-localized catechin in the green tea beverage of the present invention is preferably 250 ppm to 550 ppm, more preferably 260 ppm to 530 ppm, further preferably 280 ppm to 500 ppm, and most preferably 300 ppm to 450 ppm.
The “electron-localized catechin” as used in the present invention is a catechin that has a triol structure (a structure in which three OH groups are adjacent to a benzene ring) and is considered to easily localize charges when ionized. Specifically, there are epigallocatechin gallate (EGCg), epigallocatechin (EGC), epicatechin gallate (ECg), gallocatechin gallate (GCg), gallocatechin (GC), catechin gallate (Cg) and the like.
In order to adjust the electron localized catechin concentration to the above range, it is only necessary to adjust the extraction conditions. However, since it easily changes depending on the extraction time and temperature, the temperature is too high or the extraction time is too long. It is not preferable also from the surface of fragrance maintenance. At this time, it is also possible to adjust by adding electron localized catechins, but since the balance of green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted, and the tea extracts are mixed. Or it is preferable to adjust by adding a tea extract or the like.
（糖類濃度に対する電子局在カテキン濃度の比率（電子局在カテキン／糖類））
本発明の緑茶飲料における「糖類濃度に対する電子局在カテキン濃度の比率（電子局在カテキン／糖類）」は１．６～３．４であるのが好ましく、１．８～３．２がより好ましく、２．０～３．０がさらに好ましい。
糖類濃度に対する電子局在カテキン濃度の比率を上記範囲に調整するには、抽出条件で可能であるが、カテキンは高温での抽出率が高まるが、高温状態により糖類は分解しやすい為、抽出時間は短いほうが好ましい。この際、電子局在カテキン及び糖類を添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。 ( Ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide) )
The “ratio of electron-localized catechin concentration to saccharide concentration (electron-localized catechin / saccharide)” in the green tea beverage of the present invention is preferably 1.6 to 3.4, more preferably 1.8 to 3.2. 2.0 to 3.0 is more preferable.
To adjust the ratio of the electron-localized catechin concentration to the saccharide concentration within the above range, extraction conditions are possible, but catechin increases the extraction rate at high temperature, but the saccharide is easily decomposed at high temperature, so the extraction time Is preferably shorter. At this time, it is possible to adjust by adding electron-localized catechins and saccharides, but since the balance of the green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted. It is preferable to adjust by mixing the above or by adding a tea extract.
（カフェイン濃度）
本発明の緑茶飲料におけるカフェイン濃度は、２００ｐｐｍ未満であるのが好ましく、０ｐｐｍ～１５０ｐｐｍがより好ましく、０ｐｐｍ～１２０ｐｐｍがさらに好ましく、０ｐｐｍ～１００ｐｐｍがさらにまた好ましく、０ｐｐｍ～４０ｐｐｍがよりさらに好ましく、０～３０ｐｐｍが最も好ましい。容器詰緑茶飲料のカフェイン濃度が２００ｐｐｍを上回ると、カフェイン由来の苦味が香りの感じ方と苦味とのバランスに影響を与える点で好ましくない。
カフェイン濃度を上記範囲に調整するには、茶葉に熱湯を吹き付けたり、茶葉を熱湯に浸漬させたりして茶葉中のカフェインを溶出させ、その茶葉を用いて茶抽出液を作製し、これら茶抽出液どうしを混合して調整すればよい。また、抽出液に活性炭や白土等の吸着剤を作用させてカフェインを吸着除去してもよい。 ( Caffeine concentration )
The caffeine concentration in the green tea beverage of the present invention is preferably less than 200 ppm, more preferably 0 ppm to 150 ppm, still more preferably 0 ppm to 120 ppm, still more preferably 0 ppm to 100 ppm, still more preferably 0 ppm to 40 ppm, ˜30 ppm is most preferred. When the caffeine concentration of the container-packed green tea beverage exceeds 200 ppm, the caffeine-derived bitterness is not preferable in that it affects the balance between the fragrance and the bitterness.
In order to adjust the caffeine concentration to the above range, spray hot water on tea leaves or immerse tea leaves in hot water to elute caffeine in tea leaves, and make tea extract using the tea leaves. What is necessary is just to mix and adjust tea extract. Further, an adsorbent such as activated carbon or white clay may act on the extract to adsorb and remove caffeine.
（カフェイン濃度に対する総カテキン類濃度の比率（総カテキン／カフェイン））
本発明における「カフェイン濃度に対する総カテキン類濃度の比率（総カテキン／カフェイン）」は、１．４～６６０であるのが好ましく、２．０～３５０がより好ましく、４．０～２００が最も好ましい。容器詰緑茶飲料のカフェイン濃度に対する総カテキン類濃度の比率（総カテキン／カフェイン）が１．４を下回ると厚み・濃度感に対して苦味が際立ち過ぎてバランスを崩す点で好ましくなく、６６０を上回ると厚み・濃度感に対して渋味が際立ち過ぎてバランスを崩す点で好ましくない。
カフェイン濃度に対する総カテキン類濃度の比率を上記範囲に調整するには、上記したカフェイン低減処理、茶葉量、抽出温度により調整できる。総カテキン類を添加して調整することも可能であるが、緑茶飲料のバランスが崩れるおそれがあるため、茶抽出液を得るための条件を調整するほか、茶抽出液どうしの混合、或いは茶抽出物の添加などによって調整するのが好ましい。 ( Ratio of total catechin concentration to caffeine concentration (total catechin / caffeine) )
The “ratio of total catechins concentration to caffeine concentration (total catechin / caffeine)” in the present invention is preferably 1.4 to 660, more preferably 2.0 to 350, and 4.0 to 200. Most preferred. If the ratio of the total catechin concentration to the caffeine concentration of the packaged green tea beverage (total catechin / caffeine) is less than 1.4, it is not preferable because the bitterness is too conspicuous with respect to the thickness / concentration and the balance is lost. Above the range, the astringency tends to stand out with respect to the thickness and concentration, which is not preferable.
In order to adjust the ratio of the total catechin concentration to the caffeine concentration within the above range, it can be adjusted by the above-described caffeine reduction treatment, the amount of tea leaves, and the extraction temperature. Although it is possible to adjust by adding total catechins, the balance of green tea drinks may be lost, so in addition to adjusting the conditions for obtaining tea extract, mixing tea extracts or extracting tea It is preferable to adjust by adding a product.
（透視度）
本発明において透視度とは緑茶飲料の水色の濁り度合を示す指標であり、本発明における緑茶飲料の透視度は２～１２度が好ましく、３～１２度がより好ましく、４～１２度が最も好ましい。
本発明において透視度とは、ＪＩＳ（日本工業規格）Ｋ０１０２の９の方法に準拠して測定するものであり、具体的には、１０ｍｍごとに目盛を施した下口付きのガラス製のシリンダーであって底部に二重十字を記した標識板を備えた透視度計に試料液を満たし、上部から底部を透視し、標識板の二重十字が初めて明らかに識別できるまで、下口から試料を速やかに流出させたときの水面の目盛を読むものである。本発明においては、これを２回繰り返し、平均値を求め、透視度として度（１０ｍｍを１度）で表すものとする。 ( Transparency )
In the present invention, the degree of transparency is an index indicating the degree of light blue turbidity of a green tea beverage. In the present invention, the transparency of a green tea beverage is preferably 2 to 12 degrees, more preferably 3 to 12 degrees, and most preferably 4 to 12 degrees. preferable.
In the present invention, the degree of transparency is measured in accordance with JIS (Japanese Industrial Standards) K0102, 9 method, specifically, a glass cylinder with a lower mouth that is graduated every 10 mm. Fill the fluorometer with a marking plate with a double cross on the bottom, fill the sample solution, see through the bottom from the top, and remove the sample from the bottom until the double cross on the marking plate can be clearly identified for the first time. The scale of the water surface is read when it is quickly drained. In the present invention, this is repeated twice, the average value is obtained, and the degree of transparency is expressed in degrees (10 mm is 1 degree).
（ｐＨ）
本発明の緑茶飲料のｐＨは、２０℃で６．０～６．５であることが好ましい。本容器詰緑茶飲料のｐＨは６．０～６．４であるのがより好ましく、中でも特に６．１～６．３であるのがさらに好ましい。 ( PH )
The green tea beverage of the present invention preferably has a pH of 6.0 to 6.5 at 20 ° C. The container-packed green tea beverage preferably has a pH of 6.0 to 6.4, more preferably 6.1 to 6.3.
（各成分の測定方法）
各成分の測定方法は、公知の方法を適宜用いることができるが、例えば、以下記載の測定方法を用いることができる。 ( Measurement method of each component )
As a method for measuring each component, a known method can be appropriately used. For example, the following measurement methods can be used.
（還元糖、非還元糖、単糖、二糖の測定方法）
還元糖、非還元糖、単糖、二糖はＨＰＬＣ糖分析装置（Dionex社製）を以下の条件で操作し、検量線法により定量して測定した。
カラム：Dionex社製Carbopack PA1 φ4.6×250mm
カラム温度：30℃
移動相：A相　200mM NaOH
　　　：B相　1000mM Sodium Acetate
　　　：C相　超純水
流速：1.0mL/min
注入量：50μL
検出：Dionex社製ED50　金電極 ( Measurement method of reducing sugar, non-reducing sugar, monosaccharide, disaccharide )
Reducing sugars, non-reducing sugars, monosaccharides, and disaccharides were measured by operating a HPLC sugar analyzer (manufactured by Dionex) under the following conditions and quantified by a calibration curve method.
Column: Dionex Carbopack PA1 φ4.6 × 250mm
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
（食物繊維の測定方法）
食物繊維は次の酵素－重量法および酵素－ＨＰＬＣ法により測定した数値を合計し算出した。
○ 酵素－重量法
１．試験飲料（必要に応じて濃縮したものを含む）５ｇを５００ｍｌ容トールビーカー２個に採取し、０．０８ｍｏｌ／Ｌリン酸緩衝液（ｐＨ６．０）を加え５０ｍｌとし、ターマミル（１２０Ｌ、Novozymes社製）０．１ｍｌを加え、沸騰水浴中で約３０分間振とうしてインキュベートした後、放冷した。
２．次に、０．２７５ｍｏｌ／Ｌ水酸化ナトリウム溶液１０ｍｌでｐＨ７．５±０．１に調整し、プロテアーゼ（Ｐ－５３８０、Sigma社製）溶液（５０ｍｇ／ｍｌリン酸緩衝液）０．１ｍｌを加え６０℃、３０分間振とうしてインキュベートした後、放冷した。
３．続いて、０．３２５ｍｏｌ／Ｌ塩酸１０ｍｌでｐＨ４．３±０．３に調整し、アミノグルコシダーゼ（Ａ－９９１３、Sigma社製）０．１ｍｌを加え６０℃、３０分間振とうしてインキュベートした後、放冷した。
４．次に９５％エタノール（６０℃）４倍容にメスアップし、室温で１時間放置した後、発生した沈澱を２Ｇ２のガラスフィルター（あらかじめ１ｇのセライトで濾過層を形成してあるもの）にて吸引濾過し、残留物とろ液に分離した（ろ液は酵素－ＨＰＬＣ法に使用した）。
５．この残留物を７８％エタノール２０ｍｌで３回、９５％エタノール１０ｍｌで２回以上、アセトン１０ｍｌで２回以上、必要に応じてジエチルエーテルで洗浄した後（洗浄液はろ液同様、酵素－ＨＰＬＣ法に使用した）、１０５℃、１夜乾燥した。
６．サンプル２点を恒量測定（Ｒ１、Ｒ２）し、タンパク質（Ｐ）をケルダール法、係数６．２５で求めた後、５２５℃、５時間で灰化して灰分（Ａ）（％）を測定した。
以上の操作で得られた数値を使用して、酵素－重量法による食物繊維（ｇ／１００ｇ）を求めた。
酵素－重量法による食物繊維（g/100g）＝（R×（1-（P＋A）/2）-B）/S×100
R：残留物の重量（平均値、（R1＋R2）/2、mg）
P：残留物中のタンパク質（%）
A：残留物中の灰分（%）
S：試料採取量（平均値、mg）
B：ブランク（mg）
B＝r×（1-（p＋a）/100）
R：ブランク残留物の重量（平均値、mg）
p：ブランク残留物中のタンパク質（%）
a：ブランク残留物中の灰分（%）
○ 酵素－ＨＰＬＣ法
１．上記ろ液と洗浄液を混合し、グリセリン（内部標準物質）を添加し、エタノール分をエバポレートした。
２．次に水で１００ｍｌに定容し、５０ｍｌ採取した後、以下の条件でカラムクロマトグラフィーにより脱塩した。
カラム：ガラス管、２０φｍｍ×３００ｍｍ
充填剤：イオン交換樹脂（アンバーライトＩＲＡ－６７型（ＯＨ型）とアンバーライト２００ＣＴ（Ｈ型）（オルガノ製）を１：１の容量比で混合したもの）、５０ｍｌ
溶離液：水、１５０ｍｌ
流量：５０ｍｌ／ｈ
３．次に、カラム溶出液をエバポレート（濃縮）し、水で１０ｍｌに定容し、０．４５μｍメンブランフィルターでろ過した。
４．次に、ろ液を以下の条件でＨＰＬＣにより食物繊維相当ピーク（マルトトリオース（三糖類）と同じかそれよりも早く溶出されるピーク群）およびグリセリンの面積（ＰＦおよびＰＧ）を測定した。以上の操作で得られた数値を使用して、酵素－ＨＰＬＣ法による食物繊維（ｇ／１００ｇ）を求めた。
酵素－重量法による食物繊維（g/100g）＝PF/PG×f×G/S×100
PF：HPLC法における食物繊維相当ピークの面積
PG：HPLC法におけるグリセリンピークの面積
f：使用HPLC条件におけるグリセリンとブドウ糖のピーク感度比（0.821）
G：グリセリン添加量（mg）
S：試料採取量（mg）
濃縮を行った試験飲料については、濃縮倍率により換算した数値を求めた。 ( Measuring method of dietary fiber )
Dietary fiber was calculated by adding up the values measured by the following enzyme-gravimetric method and enzyme-HPLC method.
○ Enzyme-weight method Collect 5 g of test beverage (including concentrated if necessary) in two 500 ml tall beakers, add 0.08 mol / L phosphate buffer (pH 6.0) to 50 ml, and add Termamyl (120 L, Novozymes) 0.1 ml) was added, incubated in a boiling water bath by shaking for about 30 minutes, and then allowed to cool.
2. Next, the pH is adjusted to 7.5 ± 0.1 with 10 ml of 0.275 mol / L sodium hydroxide solution, and 0.1 ml of protease (P-5380, Sigma) solution (50 mg / ml phosphate buffer) is added. After incubation by shaking at 60 ° C. for 30 minutes, the mixture was allowed to cool.
3. Subsequently, the pH is adjusted to 4.3 ± 0.3 with 10 ml of 0.325 mol / L hydrochloric acid, 0.1 ml of aminoglucosidase (A-9913, manufactured by Sigma) is added and incubated at 60 ° C. for 30 minutes with shaking. , Allowed to cool.
4). Next, the volume was increased to 4 volumes of 95% ethanol (60 ° C.), allowed to stand at room temperature for 1 hour, and the generated precipitate was filtered with a 2G2 glass filter (a filter layer formed in advance with 1 g of celite). Suction filtration was performed to separate the residue and the filtrate (the filtrate was used for the enzyme-HPLC method).
5. The residue was washed 3 times with 20 ml of 78% ethanol, 2 times or more with 10 ml of 95% ethanol, 2 times or more with 10 ml of acetone, and if necessary with diethyl ether (the washing solution was used in the enzyme-HPLC method as with the filtrate). And dried at 105 ° C. overnight.
6). Two samples were subjected to constant weight measurement (R1, R2), and protein (P) was obtained by Kjeldahl method with a coefficient of 6.25, then incinerated at 525 ° C. for 5 hours to measure ash content (A) (%).
Using the values obtained by the above operation, dietary fiber (g / 100 g) was determined by the enzyme-weight method.
Enzyme-gravimetric dietary fiber (g / 100g) = (R x (1- (P + A) / 2) -B) / S x 100
R: weight of residue (average value, (R1 + R2) / 2, mg)
P: Protein in residue (%)
A: Ash in residue (%)
S: Sampling amount (average value, mg)
B: Blank (mg)
B = r × (1- (p + a) / 100)
R: Weight of blank residue (average value, mg)
p: protein in blank residue (%)
a: Ash content in blank residue (%)
○ Enzyme-HPLC method The filtrate and the washing solution were mixed, glycerin (internal standard substance) was added, and the ethanol content was evaporated.
2. Next, the volume was adjusted to 100 ml with water, 50 ml was collected, and then desalted by column chromatography under the following conditions.
Column: Glass tube, 20φmm × 300mm
Filler: ion exchange resin (Amberlite IRA-67 type (OH type) and Amberlite 200CT (H type) (manufactured by Organo) mixed at a volume ratio of 1: 1), 50 ml
Eluent: Water, 150ml
Flow rate: 50ml / h
3. Next, the column eluate was evaporated (concentrated), adjusted to 10 ml with water, and filtered through a 0.45 μm membrane filter.
4). Next, the filtrate was measured for the peak corresponding to dietary fiber (peak group eluted at the same time or earlier than maltotriose (trisaccharide)) and the area of glycerin (PF and PG) under the following conditions. Using the values obtained by the above operation, dietary fiber (g / 100 g) was determined by enzyme-HPLC method.
Dietary fiber by enzyme-gravimetry (g / 100g) = PF / PG x f x G / S x 100
PF: Area of dietary fiber equivalent peak in HPLC method
PG: Area of glycerin peak in HPLC method
f: Peak sensitivity ratio between glycerin and glucose under the HPLC conditions used (0.821)
G: Amount of glycerin added (mg)
S: Sampling amount (mg)
About the test drink which concentrated, the numerical value converted by the concentration rate was calculated | required.
また、上述のカテキン類、電子局在カテキン類、カフェインなども公知の方法で測定することができるが、例えば、高速液体クロマトグラム（ＨＰＬＣ）などを用い検量線法などによって測定することができる。 Moreover, although the above-mentioned catechins, electron-localized catechins, caffeine and the like can be measured by known methods, for example, they can be measured by a calibration curve method using a high performance liquid chromatogram (HPLC) or the like. .
（容器）
本発明の緑茶飲料を充填する容器は、特に限定するものではなく、例えばプラスチック製ボトル（所謂ペットボトル）、スチール、アルミなどの金属缶、ビン、紙容器などを用いることができ、特に、ペットボトルなどの透明容器等を好ましく用いることができる。 ( Container )
The container filled with the green tea beverage of the present invention is not particularly limited, and for example, plastic bottles (so-called PET bottles), metal cans such as steel and aluminum, bottles, paper containers and the like can be used. A transparent container such as a bottle can be preferably used.
（製造方法）
本発明の緑茶飲料は、例えば、茶葉原料の選定と共に、茶葉の乾燥（火入）加工や抽出の条件を適宜調整して、茶抽出液中の９０積算質量％の粒子径（Ｄ９０）を２μｍ～５０μｍに調整し、且つ糖酸味度比を０．１２～０．４３に調整することにより製造することができる。例えば、茶葉を２５０℃～３０５℃で乾燥（火入）加工し、その茶葉をやや高温短時間で抽出した抽出液と、従来一般的な緑茶抽出液、すなわち荒葉を高温短時間で抽出した抽出液とを用意し、これらを適宜割合で配合することにより、本容器詰緑茶飲料を製造することができる。また、抽出液を適宜条件調整した遠心分離処理することにより、本容器詰緑茶飲料を製造することができる。また、粉砕茶葉混濁液を適宜条件調整した遠心分離処理し、抽出液と適宜割合で混合することにより本容器詰緑茶飲料を製造することができる。但し、このような製造方法に限定されるものではない。 ( Manufacturing method )
In the green tea beverage of the present invention, for example, the tea leaf raw material is selected and the conditions for drying (fired) processing and extraction of the tea leaf are adjusted as appropriate, so that the particle size (D90) of 90 cumulative mass% in the tea extract is 2 μm. It can be produced by adjusting to ˜50 μm and adjusting the sugar acidity ratio to 0.12 to 0.43. For example, tea leaves are dried (fired) at 250 ° C to 305 ° C, and the tea leaves are extracted at a slightly high temperature in a short time, and the conventional common green tea extract, that is, the rough leaves are extracted at a high temperature in a short time. This container-packed green tea beverage can be produced by preparing an extract and blending them in appropriate proportions. Moreover, this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions of the extract suitably. Moreover, this container-packed green tea drink can be manufactured by carrying out the centrifugation process which adjusted the conditions appropriately for the pulverized tea leaf turbid liquid, and mixing with an extract in a suitable ratio. However, it is not limited to such a manufacturing method.
以下、本発明の実施例を説明するが、本発明は、以下に記載の実施例に限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited to the examples described below.
（緑茶葉抽出液Ａ）
抽出液用緑茶葉（やぶきた種、鹿児島県産二番茶、荒茶）２０ｇを７００ｍＬの熱水（８５℃）で５分３０秒間抽出後、遠心分離機（ウエストファリア社製ＳＡ１連続遠心分離機）を用いて流速３００Ｌ／ｈｒ、回転数１００００ｒｐｍ、遠心沈降面積（Σ）１０００ｍ２で処理し、水で７００ｍＬにメスアップすることにより緑茶葉抽出液Ａを得た。 ( Green tea leaf extract A )
Extract green tea leaves (Yabukita seed, Kagoshima Nibancha, Aracha) 20 g with 700 mL of hot water (85 ° C) for 5 minutes 30 seconds, then centrifuge (Westphalia SA1 continuous centrifuge) Was used for processing at a flow rate of 300 L / hr, a rotational speed of 10,000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m 2 , and the volume was made up to 700 mL with water to obtain a green tea leaf extract A.
（緑茶葉抽出液Ｂ）
回転ドラム型火入機にて３０５℃で８分間火入加工した抽出液用緑茶葉（やぶきた種、静岡県産一番茶深蒸し）１４ｇを７００ｍＬの熱水（７５℃）で４分間抽出後、遠心分離機（ウエストファリア社製ＳＡ１連続遠心分離機）を用いて流速３００Ｌ／ｈｒ、回転数１００００ｒｐｍ、遠心沈降面積（Σ）１０００ｍ２で処理し、水で７００ｍＬにメスアップすることにより緑茶葉抽出液Ｂを得た。 ( Green tea leaf extract B )
Extracted 14 g of green tea leaves (Yabukita seed, Ichibancha deep-boiled tea from Shizuoka Prefecture) for 4 minutes with 700 mL of hot water (75 ° C) after fired at 305 ° C for 8 minutes with a rotary drum-type firer. Extraction of green tea leaves was carried out using a centrifuge (SA1 continuous centrifuge manufactured by Westphalia) at a flow rate of 300 L / hr, a rotation speed of 10000 rpm, a centrifugal sedimentation area (Σ) of 1000 m 2 and made up to 700 mL with water. Liquid B was obtained.
（混濁液用粉砕茶Ｃ）
緑茶葉（やぶきた種、京都府産一番茶、荒茶）２００ｋｇを、ボールミル粉砕（マキノ社製ＢＭ－４００）に投入して粉砕処理することにより混濁液用粉砕茶Ｃを得た。 ( Crushed tea C for turbid liquid )
200 kg of green tea leaves (Yabukita seed, Ichibancha from Kyoto Prefecture, rough tea) were put into a ball mill (BM-400 manufactured by Makino Co., Ltd.) and pulverized to obtain crushed tea C for turbid liquid.
（混濁液用粉砕茶Ｄ）
緑茶葉（やぶきた種、京都府産一番茶、荒茶）を、処理量１０ｋｇ／時間、吐出圧力０．９ＭＰａの条件によりジェットミル粉砕（日本乾溜工業社製４３７型）することにより、混濁液用粉砕茶Ｄを得た。 ( Crushed tea D for turbid liquid )
By pulverizing green tea leaves (Yabukita seeds, Ichibancha from Kyoto Prefecture, rough tea) under the conditions of a throughput of 10 kg / hour and a discharge pressure of 0.9 MPa, a turbid liquid is obtained. A ground tea D was obtained.
（粉砕茶葉混濁液Ａ）
０．７２ｇの混濁液用粉砕茶Ｃを３００ｍＬの水に高速ホモジナイザーで分散し、目開８０μｍ試験用ふるい（ナイロン製）で自重濾過し、水で１４００ｍＬにメスアップすることにより粉砕茶葉混濁液Ａを得た。この粉砕茶葉混濁液Ａの透視度は１．２度であった。 ( Crushed tea leaf turbid liquid A )
Disperse 0.72 g of pulverized tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with an 80 μm sieve sieve (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid A Got. The transparency of the crushed tea leaf turbidity liquid A was 1.2 degrees.
（粉砕茶葉混濁液Ｂ）
０．４１ｇの混濁液用粉砕茶Ｃを３００ｍＬの水に高速ホモジナイザーで分散し、目開５０μｍ試験用ふるい（ナイロン製）で自重濾過し、水で１４００ｍＬにメスアップすることにより粉砕茶葉混濁液Ｂを得た。この粉砕茶葉混濁液Ｂの透視度は２．３度であった。 ( Crushed tea leaf turbid liquid B )
Disperse 0.41 g of pulverized tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 50 μm (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid B Got. The transparency of this ground tea leaf turbidity liquid B was 2.3 degrees.
（粉砕茶葉混濁液Ｃ）
０．５７ｇの混濁液用粉砕茶Ｃを３００ｍＬの水に高速ホモジナイザーで分散し、目開４０μｍ試験用ふるい（ナイロン製）で自重濾過し、水で７００ｍＬにメスアップすることにより粉砕茶葉混濁液Ｃを得た。この粉砕茶葉混濁液Ｃの透視度は１．２度であった。 ( Crushed tea leaf turbid liquid C )
Disperse 0.57 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a 40 μm sieve sieve (made of nylon), and make up to 700 mL with water to make crushed tea leaf turbid C Got. The transparency of the ground tea leaf turbidity liquid C was 1.2 degrees.
（粉砕茶葉混濁液Ｄ）
１．５６ｇの混濁液用粉砕茶Ｃを３００ｍＬの水に高速ホモジナイザーで分散し、目開３０μｍ試験用ふるい（ナイロン製）で自重濾過し、水で１４００ｍＬにメスアップすることにより粉砕茶葉混濁液Ｄを得た。この粉砕茶葉混濁液Ｄの透視度は２．０度であった。 ( Crushed tea leaf turbid liquid D )
Disperse 1.56 g of crushed tea C for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a sieve for opening 30 μm (made of nylon), and make up to 1400 mL with water to pulverize tea leaf turbid liquid D Got. The transparency of the ground tea leaf turbidity liquid D was 2.0 degrees.
（粉砕茶葉混濁液Ｅ）
１．５６ｇの混濁液用粉砕茶Ｄを３００ｍＬの水に高速ホモジナイザーで分散し、目開３μｍ試験用ふるい（ナイロン製）で自重濾過し、水で１４００ｍＬにメスアップすることにより粉砕茶葉混濁液Ｅを得た。この粉砕茶葉混濁液Ｅの透視度は２．１度であった。 ( Crushed tea leaf turbid liquid E )
Disperse 1.56 g of crushed tea D for turbid liquid in 300 mL of water with a high-speed homogenizer, filter by gravity with a 3 μm sieve sieve (made of nylon), and make up to 1400 mL with water to make crushed tea leaf turbid E Got. The transparency of this ground tea leaf turbidity liquid E was 2.1 degrees.
（粉砕茶葉混濁液Ｆ）
２００ｇの混濁液用粉砕茶Ｄを６００ｍＬの水に高速ホモジナイザーで分散し、目開１μｍ試験用ふるい（ナイロン製）で自重濾過し、水で１４００ｍＬにメスアップすることにより粉砕茶葉混濁液Ｆを得た。この粉砕茶葉混濁液Ｆの透視度は１．２度であった。 ( Crushed tea leaf turbid liquid F )
Disperse 200 g of crushed tea D for turbid liquid in 600 mL of water with a high-speed homogenizer, filter by gravity using a 1 μm sieve sieve (made of nylon), and make up to 1400 mL with water to obtain crushed tea leaf turbid liquid F. It was. The transparency of the ground tea leaf turbid liquid F was 1.2 degrees.
（実施品１）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｄ１０００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品１）を得た。 ( Product 1 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 1) was obtained.
（実施品２）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｄ１２００ｍＬを目標透視度が４．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４４ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品２）を得た。 ( Product 2 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution D 1200 mL have a target transparency of 4.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 2) was obtained.
（実施品３）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｄ２５０ｍＬを目標透視度が１２．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品３）を得た。 ( Product 3 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution D 250 mL have a target transparency of 12.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 3) was obtained.
（実施品４）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｅ１０００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品４）を得た。 ( Product 4 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid E1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 4) was obtained.
（実施品５）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｂ１０００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品５）を得た。 ( Product 5 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution B 1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 5) was obtained.
（実施品６）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｂ２５０ｍＬを目標透視度が１２．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品６）を得た。 ( Product 6 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution B 250 mL have a target transparency of 12.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 6) was obtained.
（実施品７）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｂ１２００ｍＬを目標透視度が４．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４４ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品７）を得た。 ( Product 7 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of crushed tea leaf turbid solution B have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 7) was obtained.
（実施品８）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｅ８００ｍＬを目標透視度が４．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４４ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品８）を得た。 ( Product 8 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of ground tea leaf turbid E800 mL have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 8) was obtained.
（実施品９）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が４：９６）７００ｍＬ、および粉砕茶葉混濁液Ｄ１０００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が５５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品９）を得た。 ( Product 9 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 4:96) and 700 mL of ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees. Vitamin C was blended so that the final concentration was 55.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 9) was obtained.
（実施品１０）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が４：９６）７００ｍＬ、および粉砕茶葉混濁液Ｄ１２００ｍＬを目標透視度が４．０度となるよう配合し、最終濃度が５５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４４ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品１０）を得た。 ( Product 10 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) 4:96) and 1200 mL of crushed tea leaf turbid solution D have a target transparency of 4.0 degrees. Vitamin C was blended so that the final concentration was 55.0 mg%, and 44 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A green tea beverage (practical product 10) was obtained.
（実施品１１）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が４０：６０）７００ｍＬ、および粉砕茶葉混濁液Ｄ１０００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が２５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品１１）を得た。 ( Product 11 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 25.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (work product 11) was obtained.
（実施品１２）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が４０：６０）７００ｍＬ、および粉砕茶葉混濁液Ｄ２５０ｍＬ目標透視度が６．０度となるよう配合し、最終濃度が２５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品１２）を得た。 ( Product 12 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) and crushed tea leaf turbid solution D250 mL target transparency is 6.0 degrees. Vitamin C was blended so that the final concentration was 25.0 mg%, and 40 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 12) was obtained.
（実施品１３）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が４０：６０）７００ｍＬ、および粉砕茶葉混濁液Ｄ１０００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が３４ｍｇ％となるようにビタミンＣを配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（実施品１３）を得た。 ( Product 13 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 40:60) 700 mL and ground tea leaf turbid solution D1000 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 34 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (practical product 13) was obtained.
（比較品１）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｃ１７０ｍＬを目標透視度が１４．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品１）を得た。 ( Comparative product 1 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 1) was obtained.
（比較品２）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｃ７００ｍＬを目標透視度が２．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を１０ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品２）を得た。 ( Comparative product 2 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 2) was obtained.
（比較品３）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｆ４００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品３）を得た。 ( Comparative product 3 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution F400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 3) was obtained.
（比較品４）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ａ２５０ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品４）を得た。 ( Comparative product 4 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) and 700 mL of ground tea leaf turbid solution A 250 mL have a target transparency of 6.0 degrees. Vitamin C was blended so that the final concentration was 35.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 4) was obtained.
（比較品５）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ａ１７０ｍＬを目標透視度が１４．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品５）を得た。 ( Comparative product 5 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and ground tea leaf turbid solution A 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 35.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 5) was obtained.
（比較品６）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ａ７００ｍＬを目標透視度が２．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を１０ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品６）を得た。 ( Comparative product 6 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL and crushed tea leaf turbid solution A 700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 6) was obtained.
（比較品７）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が２０：８０）７００ｍＬ、および粉砕茶葉混濁液Ｆ１２００ｍＬ目標透視度が２．０度となるよう配合し、最終濃度が３５．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を１０ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品７）を得た。 ( Comparative product 7 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 20:80) 700 mL, and crushed tea leaf turbid solution F 1200 mL target transparency is 2.0 degrees Vitamin C was blended so that the final concentration was 35.0 mg%, and 10 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 7) was obtained.
（比較品８）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が０：１００）７００ｍＬ、および粉砕茶葉混濁液Ｃ４００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が６５．４ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品８）を得た。 ( Comparative product 8 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 65.4 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 8) was obtained.
（比較品９）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が０：１００）７００ｍＬ、および粉砕茶葉混濁液Ｃ７００ｍＬを目標透視度が２．０度となるよう配合し、最終濃度が６５．４ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を４０ｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品９）を得た。 ( Comparative product 9 )
700 mL of green tea leaf extract A and B mixture (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 0: 100) 700 mL and crushed tea leaf turbid C700 mL have a target transparency of 2.0 degrees Vitamin C was blended so that the final concentration was 65.4 mg%, and 40 g of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 9) was obtained.
（比較品１０）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が５０：５０）７００ｍＬ、および粉砕茶葉混濁液Ｃ４００ｍＬを目標透視度が６．０度となるよう配合し、最終濃度が１８．０ｍｇ％となるようにビタミンＣを配合し、難消化性デキストリン（松谷化学工業社製ファイバーソル２）を２６０ｍｇ配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品１０）を得た。 ( Comparative product 10 )
700 mL of green tea leaf extract A, B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid C400 mL have a target transparency of 6.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%, and 260 mg of indigestible dextrin (Fibersol 2 manufactured by Matsutani Chemical Industry Co., Ltd.) was blended. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 10) was obtained.
（比較品１１）
緑茶葉抽出液Ａ、Ｂ混合液（緑茶葉抽出液Ａ：緑茶葉抽出液Ｂの配合割合（重量比）が５０：５０）７００ｍＬ、および粉砕茶葉混濁液Ｃ１７０ｍＬを目標透視度が１４．０度となるよう配合し、最終濃度が１８．０ｍｇ％となるようにビタミンＣを配合した。得られた混合液に重曹を加えてｐＨ調整を行い、純水を用いて２０００ｍＬにメスアップした。次に、得られた混合液をＵＨＴ殺菌（１３５℃、３０秒）し、プレート内で８５℃に冷却してから透明プラスチック容器（ＰＥＴボトル）に充填し、直ちに２０℃まで冷却することにより容器詰緑茶飲料（比較品１１）を得た。 ( Comparative product 11 )
700 mL of green tea leaf extract A and B mixed solution (green tea leaf extract A: green tea leaf extract B blending ratio (weight ratio) is 50:50) 700 mL and ground tea leaf turbid solution C 170 mL have a target transparency of 14.0 degrees Vitamin C was blended so that the final concentration would be 18.0 mg%. Sodium bicarbonate was added to the obtained mixed solution to adjust pH, and the volume was increased to 2000 mL using pure water. Next, the obtained mixed solution is UHT sterilized (135 ° C., 30 seconds), cooled to 85 ° C. in a plate, filled into a transparent plastic container (PET bottle), and immediately cooled to 20 ° C. A stuffed green tea beverage (Comparative Product 11) was obtained.
（評価方法）
実施品１～１３及び比較品１～１１の全てについて、専門のパネリスト１０人が、冷凍状態の外観と、開封後４時間経過した後（３℃）の官能評価（官能評価１）と、開封後に８時間経過した後（１８℃）の官能評価（官能評価２）を実施し、それぞれのサンプルについて４段階評価（１～４点）をしてその平均値を算出し、良好な評価の順にそれぞれ「◎」（４点）、「○」（３点）、「△」（２点）、「×」（１点）とした。なお、それぞれの官能評価における評価項目は、ふくみ香、味の余韻、厚み、滋味、喉ごしとした。
また、実施品１～１３及び比較品１～１１の全てについて、それぞれのサンプルを２０℃で１か月間静置した後の外観ついて、上記と同様の方法により評価した。
さらに、ふくみ香、味の余韻、厚み、滋味、喉ごし、外観などを含めた製品としての容器詰緑茶飲料の適性を、上記と同様の方法により評価することにより「総合評価」をした。
実施品１～１３及び比較品１～１１の配合割合（重量）、各成分の測定結果及び各サンプルの評価結果を以下の表に示す。 ( Evaluation method )
For all of the implemented products 1 to 13 and the comparative products 1 to 11, 10 professional panelists had the appearance of the frozen state, sensory evaluation after 4 hours (3 ° C) after opening (sensory evaluation 1), and opening The sensory evaluation (sensory evaluation 2) was performed after 8 hours later (18 ° C), and each sample was evaluated in four stages (1 to 4 points), and the average value was calculated. “◎” (4 points), “◯” (3 points), “Δ” (2 points), “×” (1 point), respectively. In addition, the evaluation items in each sensory evaluation were Fukumi incense, taste reverberation, thickness, taste, and throat.
In addition, the appearance of each of Examples 1 to 13 and Comparative products 1 to 11 after standing for 1 month at 20 ° C. was evaluated by the same method as described above.
Furthermore, “comprehensive evaluation” was carried out by evaluating the suitability of the packaged green tea beverage as a product including the scent, flavor, taste, taste, throat, and appearance by the same method as described above.
The blending ratio (weight) of the implementation products 1 to 13 and the comparison products 1 to 11, the measurement results of each component, and the evaluation results of each sample are shown in the following table.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
（考察）
本発明品１～１３については、凍結状態（解凍率０％）、半解凍状態（解凍率５０％）、全解凍状態（解凍率１００％）における評価はいずれも平均以上と良好且つ安定的であった。すなわち本発明品は、凍結飲料が徐々にぬるまって全解凍状態に至るまでの経過において品質が大きく変動することがなかった。
これに対して、比較品１～１１については、凍結状態からそもそも外観が好ましいものではなかったり（比較品４，５）、半解凍状態における品質に問題があったり(比較品１，４～９，１１)、全解凍状態における品質に問題があったり（比較品２，３，６～１１）することに加えて、本発明品と比較して総合評価においても劣るものであった。 ( Discussion )
For the products 1 to 13 of the present invention, the evaluation in the frozen state (0% thawing rate), the half-thawed state (50% thawing rate), and the total thawing state (100% thawing rate) are all above average and good and stable there were. That is, the quality of the product of the present invention did not fluctuate greatly in the course of the frozen beverage gradually becoming wet and reaching the fully thawed state.
On the other hand, the comparative products 1 to 11 are not preferable in appearance from the frozen state (comparative products 4 and 5) or have a problem in quality in the semi-thawed state (comparative products 1 and 4 to 9). 11), in addition to the problem of quality in all thawed states (comparative products 2, 3, 6 to 11), the overall evaluation was inferior to the products of the present invention.

Claims (11)

  1. 茶抽出液中の９０積算質量％の粒子径が２μｍ～５０μｍであり、酸味度及びガレート型カテキン類の合計値に対する果糖の質量比率が０．０１～０．０８であり、還元糖及び非還元糖の合計値に対する食物繊維の質量比率が０．１～２００であることを特徴とする容器詰緑茶飲料。 The particle size of 90 cumulative mass% in the tea extract is 2 μm to 50 μm, the mass ratio of fructose to the total value of acidity and gallate catechins is 0.01 to 0.08, reducing sugar and non-reducing A packaged green tea beverage characterized in that the mass ratio of dietary fiber to the total value of sugar is 0.1 to 200.
  2. 単糖の濃度と二糖の濃度とを合わせた糖類濃度が８７ｐｐｍ～３８０ｐｐｍであることを特徴とする請求項１記載の容器詰緑茶飲料。 The container-packed green tea beverage according to claim 1, wherein the sugar concentration of the monosaccharide concentration and the disaccharide concentration is 87 ppm to 380 ppm.
  3. 単糖の濃度と二糖の濃度とを合わせた糖類濃度に対する二糖の濃度の質量比率が、０．６９～０．９２であることを特徴とする請求項１又は２に記載の容器詰緑茶飲料。 The container-packed green tea according to claim 1 or 2, wherein the mass ratio of the disaccharide concentration to the saccharide concentration obtained by adding the monosaccharide concentration and the disaccharide concentration is 0.69 to 0.92. Beverages.
  4. 酸味度の合計値が、６００ｐｐｍ～８４０ｐｐｍであることを特徴とする請求項１～３のいずれかに記載の容器詰緑茶飲料。 The packaged green tea beverage according to any one of claims 1 to 3, wherein the total acidity is 600 ppm to 840 ppm.
  5. 電子局在カテキン濃度が２５０ｐｐｍ～５５０ｐｐｍであることを特徴とする請求項１～４のいずれかに記載の容器詰緑茶飲料。 The packaged green tea beverage according to any one of claims 1 to 4, wherein the concentration of electron-localized catechin is 250 ppm to 550 ppm.
  6. カフェイン濃度が２００ｐｐｍ未満であることを特徴とする請求項１～５のいずれかに記載の容器詰緑茶飲料。 The packaged green tea beverage according to any one of claims 1 to 5, wherein the caffeine concentration is less than 200 ppm.
  7. 平均粒子径が１μｍ以上の粒子を含有することを特徴とする請求項１～６のいずれかに記載の容器詰緑茶飲料。 The packaged green tea beverage according to any one of claims 1 to 6, comprising particles having an average particle size of 1 µm or more.
  8. 透視度が２度～１２度であることを特徴とする請求項１～７のいずれかに記載の容器詰緑茶飲料。 The packaged green tea beverage according to any one of claims 1 to 7, wherein the transparency is 2 to 12 degrees.
  9. 茶抽出液中の９０積算質量％の粒子径を２μｍ～５０μｍに調整する工程と、酸味度及びガレート型カテキン類の合計値に対する果糖の質量比率を０．０１～０．０８に調整する工程と、食物繊維と還元糖及び非還元糖の合計値との質量比率を０．１～２００に調整する工程とを含むことを特徴とする容器詰緑茶飲料の製造方法。 A step of adjusting the particle diameter of 90 cumulative mass% in the tea extract to 2 μm to 50 μm, a step of adjusting the mass ratio of fructose to the total value of acidity and gallate catechins to 0.01 to 0.08, And a step of adjusting the mass ratio of the dietary fiber and the total value of reducing sugar and non-reducing sugar to 0.1 to 200.
  10. 茶抽出液中の９０積算質量％の粒子径を２μｍ～５０μｍに調整し、且つ糖酸味度比を０．１２～０．４３に調整することを特徴とする緑茶飲料の呈味改善方法。 A method for improving the taste of a green tea beverage, comprising adjusting a particle size of 90 cumulative mass% in a tea extract to 2 to 50 μm and adjusting a sugar acidity ratio to 0.12 to 0.43.
  11. 茶抽出液中の９０積算質量％の粒子径を２μｍ～５０μｍに調整し、果糖と酸味度及びガレート型カテキン類の合計値との質量比率を０．０１～０．０８に調整し、食物繊維と還元糖及び非還元糖の合計値との質量比率を０．１～２００に調整することを特徴とする容器詰緑茶飲料の品質保持方法。 The particle size of 90 cumulative mass% in the tea extract is adjusted to 2 μm to 50 μm, and the mass ratio of fructose to acidity and the total value of gallate type catechins is adjusted to 0.01 to 0.08, and dietary fiber A method for maintaining the quality of a packaged green tea beverage, characterized in that the mass ratio of the total sugar and reducing sugar and non-reducing sugar is adjusted to 0.1 to 200.
PCT/JP2013/079705 2013-04-26 2013-11-01 Packaged green tea beverage and production method therefor WO2014174707A1 (en)

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JP5679615B1 (en) * 2014-08-14 2015-03-04 株式会社 伊藤園 Tea beverage, method for producing the same, and method for adjusting sweet and astringent taste of containered green tea beverage
JP6482859B2 (en) * 2014-12-24 2019-03-13 キリン株式会社 Tea drink and method for producing the same
JP6449731B2 (en) * 2015-07-03 2019-01-09 株式会社 伊藤園 Method for producing dietary fiber-containing cereal tea beverage and method for inhibiting deterioration of properties
JP7022599B2 (en) * 2017-01-20 2022-02-18 サントリーホールディングス株式会社 Green tea beverage containing crushed tea leaves
JP7505893B2 (en) 2020-02-19 2024-06-25 ポッカサッポロフード＆ビバレッジ株式会社 Green tea beverage

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JPH11276074A (en) * 1998-03-31 1999-10-12 Freunt Ind Co Ltd Tea beverage using fine powder tea and method for producing the same
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