HK1180188A - Packaged green tea drink and method for producing same - Google Patents

Description

Packaged green tea beverage and preparation method thereof

Technical Field

The present invention relates to a green tea beverage packed in a container, which is a green tea beverage containing a green tea extract extracted from green tea as a main component, and which is obtained by filling a plastic bottle, a can, or the like with the green tea beverage.

Background

Regarding the flavor of green tea beverages, various inventions have been proposed from various viewpoints in order to improve the original flavor and taste of green tea or to satisfy consumer's taste.

For example, patent document 1 discloses a method for producing a water-soluble tea extract having a flavor by adding an enzyme to a tea extraction residue to hydrolyze the residue.

Patent document 2 discloses a tea beverage having a high aroma of the same degree as that of a high-temperature-extracted tea beverage, a deep and delicious taste of the same degree as that of a low-temperature-extracted tea beverage, a strong body and a weak astringency, which is obtained by extracting tea leaves in high-temperature water at 80 to 100 ℃ for 30 to 90 seconds, adding cold water to the tea leaves to form a low temperature of 30 to 50 ℃, and then extracting the tea leaves for 120 to 300 seconds by a two-stage extraction method.

Patent document 3 discloses a method of performing extraction at a low temperature in order to prevent generation of an offensive odor, i.e., a so-called boil odor (レトルト odor), which is generated during sterilization treatment.

Patent document 4 discloses a method of mixing extract solutions of yulu tea and deep-steamed tea in order to improve flavor.

Patent document 5 discloses a method for producing a product having a good taste and a balanced flavor by using at least two or more kinds of extract water of low-temperature extraction and high-temperature extraction.

Patent document 6 proposes a method of enhancing the flavor of tea by frying raw tea leaves in a pot and exerting the unique aroma of the roasted tea obtained by heating.

Patent document 7 proposes a method for producing a green tea beverage packed in a sealed container, in which an extract obtained by extracting raw tea leaves with boiled water is mixed directly or a raw tea extract obtained by concentrating and/or drying the extract, with a green tea extract obtained by extracting tea leaves (green tea) with a low-temperature aqueous medium such as ion-exchanged water at 45 to 70 ℃, in order to provide a green tea beverage packed in a sealed container having the fragrance of freshly brewed tea and a balanced fragrance.

Patent document 8 discloses a method for producing a green tea beverage having excellent flavor, a well-balanced aroma component, and no generation of unpleasant precipitates, in which the tea extraction step is divided into two systems, one is a step of subjecting green tea leaves to pressure extraction to obtain a pressure extract (step a), the other is a step of subjecting green tea leaves to normal pressure extraction and fine filtration to obtain a normal pressure extract (step B), and the pressure extract and the normal pressure extract obtained in each step are mixed at a mixing ratio determined based on the weight of the raw tea leaves (step C).

Patent document 9 discloses a method for producing a translucent green tea beverage which has a proper flavor, a good taste, and a rich texture peculiar to green tea, exhibits a pale yellowish green color, and does not cause precipitation even when stored for a long period of time, in which green tea is extracted with warm water at pH 8.0 to 10.0, the extracts are adjusted so that the pH is 5.5 to 7.0 and the turbidity is 83 to 93% in terms of T% at 660nm, and the extract is filled in a packaging container and sealed.

Further, patent document 10 discloses a method for producing a tea beverage having excellent flavor, particularly excellent taste, which comprises the following steps: (i) a step of bringing tea leaves into contact with saturated steam to promote the development of the tea leaves in the low-temperature extraction step, (ii) a step of extracting the treated tea leaves with low-temperature water to obtain an extract, and (iii) a step of sterilizing the extract.

Patent documents 11 and 12 disclose packaged beverages in which sugars are mixed in an appropriate ratio into a green tea extract containing high-concentration catechins, as packaged beverages in which astringency or bitterness is suppressed.

Patent document 13 discloses a method for producing a packaged green tea beverage suitable for hot selling without causing precipitates (オリ) even after long-term storage, the method comprising the steps of: an adsorption step of adding silica to the tea extract to adsorb the precipitated components of the tea extract to the silica, and a diatomaceous earth filtration step of performing diatomaceous earth filtration using acid-treated diatomaceous earth.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 4-228028

Patent document 2: japanese laid-open patent publication No. 6-303904

Patent document 3: japanese laid-open patent publication No. 6-343389

Patent document 4: japanese laid-open patent publication No. 8-126472

Patent document 5: japanese laid-open patent publication No. 11-56242

Patent document 6: japanese laid-open patent publication No. 11-262359

Patent document 7: japanese patent laid-open No. 2001 + 258477

Patent document 8: japanese patent laid-open No. 2001 and 286260

Patent document 9: japanese patent laid-open No. 2005-130734

Patent document 10: japanese patent laid-open publication No. 2007-117006

Patent document 11: japanese patent No. 3590051

Patent document 12: japanese patent No. 4136922

Patent document 13: japanese patent No. 4015631.

Disclosure of Invention

As green tea beverages, particularly green tea beverages packaged in containers, have become popular, consumer preference and drinking environment have become diversified, and there is a demand for a green tea beverage packaged in a container having a unique taste and aroma.

In the case of a green tea beverage, if the richness and concentration are enhanced, the aroma is relatively weakened, and particularly, when drinking in a cold state, the aroma is suppressed. Furthermore, green tea beverages contain water-insoluble solid components such as polysaccharides and proteins or extraction residues, and when filled into transparent containers, these are cloudy and, although there is no problem in quality, are not preferable in terms of appearance. Although a beverage having improved transparency can be obtained by filtering a green tea beverage to remove them, the feeling of concentration is suppressed and a light taste may be obtained. In particular, when the beverage is drunk in a cooled state or a state after long-term storage, the flavor is weakened and the taste is lighter.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a novel packaged green tea beverage which has a good balance between taste and flavor, has a good taste and a pleasant aftertaste, and has a flavor and a taste even in a cooled state.

Means for solving the problems

The packaged green tea beverage is characterized in that the concentration of saccharides, which are the sum of reducing sugars and non-reducing sugars, is 75ppm to 250ppm, the ratio of the concentration of non-reducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) is 2.0 to 8.0, and the particle diameter at 90 cumulative mass% (D90) is 2500 [ mu ] m or more.

The concentration of saccharides, the concentration ratio of non-reducing sugars to reducing sugars, and the 90 cumulative mass% (D90) of the total of reducing sugars and non-reducing sugars, of the packaged green tea beverage of the present invention are adjusted, whereby a novel packaged green tea beverage having a good balance between taste and flavor, a pleasant aftertaste while having a taste, and a flavor and taste even in a cooled state can be obtained.

Detailed Description

An embodiment of the green tea beverage packed in a container according to the present invention will be described below. However, the present invention is not limited to the embodiment.

The packaged green tea beverage is a beverage obtained by filling a container with a liquid containing an extract or an extract obtained by extracting green tea as a main component, and examples thereof include a liquid obtained by extracting only green tea, a liquid obtained by diluting the extract, a liquid obtained by mixing extracts, a liquid obtained by adding an additive to any of the above liquids, and a liquid obtained by dispersing a dried product obtained by drying any of the above liquids.

The term "main component" includes other components insofar as the function of the main component is not hindered. In this case, the content ratio of the main component is not particularly limited, but the extract or the extract obtained by extracting green tea is preferably 50% by mass or more, more preferably 70% by mass or more, and particularly preferably 80% by mass or more (including 100%) in terms of the solid content concentration in the beverage.

The type of green tea is not particularly limited. For example, tea classified as unfermented tea such as steamed tea, decocted tea, yulu, matcha, sencha, jade green tea, pot-fired tea, and chinese green tea is widely included, and tea obtained by mixing 2 or more kinds of these tea is also included. In addition, cereals such as brown rice, and spices such as flos Jasmini sambac can also be added.

One embodiment of the packaged green tea beverage of the present invention (referred to as "the packaged green tea beverage") is characterized in that the concentration of saccharides, which are the total of reducing sugars and non-reducing sugars, is 75ppm to 250ppm, the ratio of the concentration of non-reducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) is 2.0 to 8.0, and the particle diameter (D90) at 90 cumulative mass% is 2500 μm or more.

Reducing sugars are sugars that exhibit reducing properties and form aldehyde groups and ketone groups in an alkaline solution, and as used herein, reducing sugars include glucose (glucose), fructose (fructose), cellobiose, and maltose (maltose).

The non-reducing sugar is a sugar which does not exhibit reducing property, and the non-reducing sugar referred to in the present invention means sucrose (sucrose), stachyose, and raffinose.

By setting the concentration of the total saccharide of the reducing sugar and the non-reducing sugar (hereinafter referred to as saccharide concentration) to 75ppm to 250ppm, the taste and aroma are balanced even if the beverage is stored at room temperature for a long period of time or is drunk in a cooled state, and the beverage has sweet taste and rich taste, and little bitterness and foreign taste in aftertaste.

From the above viewpoint, the saccharide concentration is preferably 90ppm to 120 ppm.

In order to adjust the concentration of the saccharides within the above range, the concentration may be adjusted by drying (stir-frying) or extracting the tea leaves under appropriate conditions. For example, when the drying (stir-frying) processing of tea leaves is enhanced, saccharides are decomposed and reduced, and when the tea leaves are extracted at a high temperature for a long time, saccharides are decomposed and reduced. This allows the sugar concentration to be adjusted by the drying (firing) conditions and extraction conditions of the tea leaves.

In this case, although the adjustment may be performed by adding a saccharide, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by mixing the tea extracts with each other, adding the tea extract, or the like, in addition to adjusting the conditions for obtaining the tea extract without adding a saccharide.

In addition, if the ratio of the concentration of the non-reducing sugar to the concentration of the reducing sugar (non-reducing sugar/reducing sugar) is 2.0 to 8.0, the mouth-holding chewing gum has caramel-like sweet taste and forms proper concentration feeling.

From the above viewpoint, the ratio of the concentration of the non-reducing sugar to the concentration of the reducing sugar (non-reducing sugar/reducing sugar) is preferably 2.5 to 7.2, and particularly preferably 2.9 to 7.0.

In order to adjust the ratio of the concentration of the non-reducing sugar to the concentration of the reducing sugar within the above range, the tea leaves may be dried (roasted) or extracted under appropriate conditions. For example, when tea leaves are subjected to drying (stir-frying) processing, reducing sugars are reduced first and non-reducing sugars are reduced second, so that the ratio of non-reducing sugars/reducing sugars can be reduced by subjecting tea leaves to drying (stir-frying) processing and extracting at low temperature for a long time.

In this case, although the adjustment may be performed by adding a saccharide, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by mixing the tea extracts with each other, adding the tea extract, or the like, in addition to adjusting the conditions for obtaining the tea extract without adding a saccharide.

The concentration of total catechins in the packaged green tea beverage is preferably 350ppm to 920 ppm.

The total catechin concentration is more preferably 350ppm to 850ppm, particularly preferably 400ppm to 850 ppm.

In this case, the total catechins refers to 8 total catechins, i.e., catechin (C), Gallocatechin (GC), catechin gallate (Cg), gallocatechin gallate (GCg), Epicatechin (EC), Epigallocatechin (EGC), epicatechin gallate (ECg), and epigallocatechin gallate (EGCg), and the total catechin concentration refers to the total value of the 8 catechin concentrations.

The total catechin concentration can be adjusted by the extraction conditions so as to fall within the above range. In this case, although the adjustment may be performed by adding catechins, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by adjusting conditions for obtaining the tea extract, mixing the tea extracts, adding the tea extract, or the like.

The electron localization catechin concentration (the electron localization is カテキン degrees) in the green tea beverage contained in the container is preferably 260ppm to 810 ppm.

The electron-localized catechin concentration is particularly preferably 305ppm to 750 ppm.

The "electronically localized catechin" referred to in the present invention means a localized catechin having a triol structure (a structure in which three OH groups are adjacent to each other on a benzene ring) and which is considered to be likely to generate a charge upon ionization, and 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 localization catechin concentration within the above range, the extraction conditions may be adjusted, but it is not preferable to increase the temperature too much or to increase the extraction time too long, because the extraction time or temperature is likely to change and the aroma of the beverage is maintained. In this case, although the adjustment may be performed by adding the electron localization catechins, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by mixing the tea extracts with each other, adding the tea extract, or the like, in addition to the adjustment of the conditions for obtaining the tea extract.

In the packaged green tea beverage, the ratio of the concentration of the electronically localized catechin to the concentration of the saccharide (electronically localized catechin/saccharide) is preferably 3.5 to 7.5. Within this range, a beverage having a good taste, in which the balance between astringency and sweetness is maintained, the taste is rich and dense, and the taste is deep, is obtained.

The ratio of the concentration of the electron-localized catechin to the concentration of the saccharide (electron-localized catechin/saccharide) is particularly preferably 3.6 to 6.8.

In order to adjust the ratio of the concentration of the electron-localized catechin to the concentration of the saccharide to fall within the above range, the extraction conditions can be adjusted, but the extraction rate of catechin at high temperature is high, but the saccharide is easily decomposed, and therefore the shorter the extraction time is, the more preferable. In this case, although the adjustment may be performed by adding the electron-localized catechins and the saccharides, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by adjusting conditions for obtaining the tea extract, mixing the tea extracts with each other, adding the tea extract, or the like.

In the packaged green tea beverage, the ratio of the concentration of the saccharide to the concentration of theanine (saccharide/theanine) is preferably 5 to 25.

Theanine is a derivative of glutamic acid contained in green tea or the like, and examples thereof include L-or D-glutamic acid- γ -alkylamide such as L-glutamic acid- γ -acetamide (L-theanine), L-glutamic acid- γ -formamide, D-glutamic acid- γ -acetamide (D-theanine), and D-glutamic acid- γ -formamide, and a derivative containing L-or D-glutamic acid- γ -alkylamide in the basic structure (for example, glycoside of L-or D-glutamic acid- γ -alkylamide).

In order to adjust the ratio of the saccharide concentration to the theanine concentration within the above range, the drying conditions of the raw material may be enhanced. In this case, although the adjustment may be performed by adding the saccharide and theanine, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by adjusting conditions for obtaining the tea extract, mixing the tea extracts with each other, adding the tea extract, or the like.

In the packaged green tea beverage, the concentration of soluble solid components derived from tea leaves is preferably 0.23% to 0.50%. The soluble solid content derived from tea leaves means a value obtained by extracting green tea to obtain a soluble solid content and converting the soluble solid content into sucrose.

The soluble solid content derived from tea leaves in the packaged green tea beverage is more preferably 0.25% to 0.42%, particularly preferably 0.30% to 0.40%.

In order to adjust the soluble solid content from tea leaves to the above range, the amount of tea leaves and extraction conditions may be appropriately adjusted.

In the packaged green tea beverage, the ratio of the concentration of the saccharide to the concentration of the soluble solid component derived from tea leaves (saccharide/(soluble solid component derived from tea leaves × 100)) is preferably 2.5 to 5.0. When the ratio is within this range, a beverage having a balance with aroma and a deep taste can be obtained, while appropriately retaining a rich taste and a rich consistency with respect to a taste such as an astringent taste.

From the above viewpoint, the ratio of the concentration of the saccharides to the concentration of the soluble solid components derived from tea leaves is more preferably 2.6 to 4.4, and particularly preferably 2.8 to 4.0.

In order to adjust the ratio of the concentration of sugars to the concentration of soluble solid components derived from tea leaves to the above range, the solid component concentration may be increased by increasing the amount of tea leaves, and the ratio may be adjusted by combining with the drying conditions of the raw tea. In this case, although the adjustment may be performed by adding a saccharide, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by mixing the tea extracts with each other, adding the tea extract, or the like, in addition to the adjustment of the conditions for obtaining the tea extract.

In the packaged green tea beverage, the ratio of the concentration of the electronically localized catechin to the concentration of the soluble solid component derived from tea leaves (electronically localized catechin/(soluble solid component derived from tea leaves × 100)) is preferably 15.0 to 20.0. When the ratio is within this range, a dense feeling with respect to a sweet taste or the like can be appropriately maintained, a balance between the aftertaste of the aroma and the dense feeling of the taste can be maintained, and the properties over time can be stabilized.

From the above viewpoint, the ratio of the concentration of the electron-localized catechins to the concentration of the soluble solid components derived from tea leaves is more preferably 15.0 to 19.5.

In order to adjust the ratio of the concentration of the electron-localized catechins to the concentration of the soluble solid components derived from tea leaves to fall within the above range, the elution property of catechins varies depending on the extraction temperature, and thus the ratio can be adjusted by the extraction conditions and the like. In this case, although the adjustment may be performed by adding a saccharide, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by mixing the tea extracts with each other, adding the tea extract, or the like, in addition to the adjustment of the conditions for obtaining the tea extract.

In the packaged green tea beverage, the ratio of the concentration of total catechins to the concentration of soluble solid components derived from tea leaves (total catechins/(soluble solid components derived from tea leaves × 100)) is preferably 16.8 to 22.7.

The ratio of the total catechins concentration to the soluble solid content concentration derived from tea leaves is more preferably 17.0 to 22.0, particularly preferably 18.0 to 21.6.

The ratio of the total catechins concentration to the soluble solid content concentration derived from tea leaves can be adjusted to the above range by adjusting the drying conditions and extraction conditions of tea leaves. In this case, although the adjustment may be performed by adding catechins, the balance of the green tea beverage may be disturbed, and therefore, it is preferable to perform the adjustment by adjusting conditions for obtaining the tea extract, mixing the tea extracts, adding the tea extract, or the like.

In the packaged green tea beverage, the content ratio of furfural to geraniol (furfural/geraniol) is preferably 0.5 to 3.0. Within this range, a beverage having a deep aroma with a balanced aftertaste of a deep aroma having spread of caramel aroma, aftertaste and green (cyan み) in mouth is formed.

From the above viewpoint, the content ratio of furfural to geraniol (furfural/geraniol) is particularly preferably 0.6 to 2.9, and more preferably 0.8 to 2.6.

In order to adjust the content ratio of furfural to geraniol within the above range, the tea leaves may be dried (roasted) under appropriate conditions. For example, the content ratio can be reduced when the tea leaves are dried (roasted) at a low temperature, and the content ratio can be increased when the tea leaves are dried (roasted) at a high temperature.

In this case, although the adjustment may be performed by adding a flavor containing furfural and geraniol, etc., the balance of the green tea beverage may be lost, and therefore, it is preferable to perform the adjustment by mixing the tea extracts with each other, adding the tea extract, etc., in addition to adjusting the conditions for obtaining the tea extracts.

In the packaged green tea beverage, the particle size (D90) at 90 cumulative mass% is 2500 μm or more, whereby a beverage having less fine particles, excellent flavor and transparency can be obtained.

From the above viewpoint, the particle diameter (D90) of 90 cumulative mass% is preferably 2700 μm or more.

The particle diameter (D90) of 90% by mass can be adjusted to the above range by subjecting the raw material to drying (stir-frying) processing or filtering the extract. Examples of the filtration include ultrafiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membranes, and cake filtration using other porous media. Among these, from the viewpoint of productivity and particle size adjustment, adjustment can be performed by cake filtration using either or both of a filter containing a large amount of silica components and a porous medium such as diatomaceous earth.

In the packaged green tea beverage, the particle diameter (D10) of 10 cumulative mass% is preferably 350 μm or more, and when within this range, a beverage with less unpleasant taste and transparency can be formed.

From the above viewpoint, the particle diameter (D10) of 10 cumulative mass% is more preferably 400 μm or more, and particularly preferably 1000 μm or more.

In order to adjust the particle diameter (D10) of 10 cumulative mass% to the above range, the particle diameter can be adjusted by subjecting the raw material to drying (stir-frying) processing, or filtering the extract or the like. Examples of the filtration include ultrafiltration, microfiltration, reverse osmosis membrane filtration, electrodialysis, membrane filtration such as biofunctional membranes, and cake filtration using other porous media. Among these, from the viewpoint of productivity and particle size adjustment, adjustment can be performed by cake filtration using either or both of a filter containing a large amount of silica components and a porous medium such as diatomaceous earth.

The particle diameters of D90 and D10 are values obtained by measuring the diameters of particles of water-insoluble solid components such as polysaccharides and proteins, extraction residues, and the like, or the diameters of particles formed by precipitation of other components adsorbed and the like with these as nuclei in the packaged green tea beverage.

The pH of the packaged green tea beverage is preferably 6.0 to 6.5 at 20 ℃. The pH of the packaged green tea beverage is more preferably 6.0 to 6.4, particularly preferably 6.1 to 6.3.

The concentrations of the reducing sugar, the non-reducing sugar, the total catechin, the electron-localized catechin, and the theanine can be measured by a standard curve method using High Performance Liquid Chromatography (HPLC) or the like,

the content ratio of furfural to geraniol can be measured by the SPME method (solid phase microextraction method) or the like, and D90 and D10 can be measured by a laser diffraction particle size distribution measuring apparatus or the like.

(Container)

The container for filling the present green tea beverage container is not particularly limited, and for example, a plastic bottle (so-called PET bottle), a metal can, bottle, paper container or the like made of steel, aluminum or the like can be used, and particularly, a transparent container such as a PET bottle or the like can be preferably used.

(preparation method)

The packaged green tea beverage can be prepared, for example, as follows: the packaged green tea beverage can be produced by selecting tea leaf raw materials, appropriately adjusting conditions for drying (stir-frying) and extraction of tea leaves, adjusting the total sugar concentration of the concentration of reducing sugars and the concentration of non-reducing sugars in the beverage to 75ppm to 250ppm, adjusting the ratio of the concentration of non-reducing sugars to the concentration of reducing sugars (non-reducing sugars/reducing sugars) to 2.0 to 8.0, and adjusting the particle size of 90 cumulative mass% (D90) to 2500 [ mu ] m or more.

It can also be prepared, for example, by: the packaged green tea beverage can be prepared by drying (parching) tea leaves at 200 to 270 ℃, preparing an extract obtained by extracting the tea leaves at a high temperature for a short time, and preparing an extract obtained by extracting the tea leaves at a low temperature for a long time, which is a conventional ordinary green tea extract, that is, drying (parching) tea leaves at 80 to 150 ℃, filtering the extract, and blending the filtered extract at an appropriate ratio.

The drying process is preferably a process called "stir-frying" in tea processing, that is, a process of improving the characteristic aroma of green tea. For example, in the form of a shelf or a drum, dry hot air, direct fire, far infrared rays, etc. are used singly or in combination, and caramel or sweet is more preferable. However, it is not limited to this preparation method.

As described above, by drying tea leaves, reducing sugars are reduced first, and then non-reducing sugars are reduced. By adjusting the conditions of the drying process, the saccharide concentration and the non-reducing sugar/reducing sugar value can be adjusted.

Further, the particle size can be adjusted by drying (parching) the tea leaves, but it is preferable to subject the extract to cake filtration such as silica adsorption using a filter containing a large amount of silica component, diatomaceous earth filtration using a porous medium such as diatomaceous earth filtration, and the like.

(diatomaceous earth filtration)

As an example of the diatomaceous earth filtration, an auxiliary agent layer (precoat layer) containing diatomaceous earth may be formed on the surface of the filter support, and the diatomaceous earth filtering agent may be fed to the auxiliary agent layer while injecting the raw liquid (tea extract liquid as unfiltered liquid) (slurry picking filtration (ボディフィード)) as necessary into the raw liquid (tea extract liquid as unfiltered liquid).

Here, the "precoating layer" means that an auxiliary agent is dispersed in a clear liquid and circulated before a filtration operation, and a layer of the auxiliary agent having a thickness of mm is formed on the surface of a filter support (for example, a metal mesh (leaf), a thick filter paper (filter pad), a laminated metal ring (candle), a ceramic cylinder (candle), or the like), whereby it is possible to prevent suspended solid components from directly adhering to a filter medium to cause contamination, and to improve the clarity of a filtrate.

The diatomaceous earth used in the present invention may be any diatomaceous earth that can be used as a filtration aid, such as diatomaceous earth obtained by pulverizing and drying raw ore of diatomaceous earth, and diatomaceous earth obtained by further subjecting the pulverized and dried diatomaceous earth to calcination or flux calcination, but a diatomaceous earth filtration aid having Darcy (Darcy) of 0.05 to 0.2 is preferably used. By using a diatomaceous earth filter aid having a darcy of 0.05-0.2, a more clear tea beverage in a container can be prepared. The "diatomaceous earth filter aid having darcy of 0.05 to 0.2" means a diatomaceous earth filter aid having darcy of permeability K of 0.05 to 0.2. The "darcy's permeability K" is one of indexes indicating permeability of the filter aid, and can be obtained by a water permeation method or an air permeation method. Now, "darcy" can be commonly used to designate this value to purchase diatomaceous earth filtration aids.

Further, as the diatomaceous earth used in the present invention, diatomaceous earth from which iron has been eluted and removed by acid treatment is preferably used. This is because iron not only affects the taste but also causes browning in green tea beverages. The method of the acid treatment of diatomaceous earth is not particularly limited, and for example, a method of using diatomaceous earth maintained in a water-suspended state or a wet state, or the like, may be employed, for example, a method of adding diatomaceous earth and acidic water to a mixing tank and stirring, a method of adding acid to a mixture of diatomaceous earth and water in a mixing tank and stirring, or the like, in which diatomaceous earth and acidic water are brought into contact with each other, followed by solid-liquid separation and water washing. By using diatomaceous earth kept in an aqueous suspension state or a wet state, the iron content eluted from the diatomaceous earth can be further reduced. The acidic water is an acidic water (aqueous solution having an acidity) having a pH of less than 7.0, preferably 1 to 5, and examples thereof include organic acids such as citric acid, lactic acid and acetic acid, and aqueous solutions of inorganic acids such as phosphoric acid, nitric acid and hydrochloric acid.

Other filter aids such as silica gel, perlite, cellulose and the like may be mixed with the diatomaceous earth and used.

(adsorption on silica)

For silica adsorption, silica may be added to a tea extract to bring the tea extract into contact with silica, so that a precipitated component in the tea extract is selectively adsorbed to the silica, and the added silica may be removed by a post-step.

As the added silica, in addition to silica (silica: SiO)₂) In addition, a silica-containing substance containing silica as a main component (accounting for 50% or more of the total mass) may be used.

Silicon dioxide (silicon dioxide: SiO)₂) It may be either crystalline or amorphous. In addition, the material may be either natural or synthetic. In the case of the composition, silica prepared by any synthesis method such as a dry method (gas phase method), a wet method (water glass method: gel type and sedimentary type), a sol-gel method, and the like can be used.

Examples of the silica-containing substance include clay minerals such as natural silicates and diatomaceous earth, crystals, and quartz.

By adding silica to the tea extract and bringing the tea extract into contact with the silica, the precipitated components contained in the tea extract, particularly proteins and polysaccharides which form part of the secondary precipitates, can be selectively adsorbed to the silica, and the concentration of these components in the tea extract can be reduced.

The amount of silica added is preferably 0.5 to 20 times, and particularly preferably 1 to 10 times, the amount of the extracted green tea material (tea leaf mass).

In addition to the control of the amount to be added, the particle size, pore size, charge, and hydroxyl groups (silanol groups) present on the surface of silica can be controlled to adjust the adsorption performance of silica, thereby adjusting the type and amount of proteins or polysaccharides to be adsorbed and removed, and thus adjusting the flavor of green tea beverage.

As a specific adsorption method, for example, silica may be added to the tea extract and stirred, or silica may be added to the coarsely-filtered tea extract and the tea extract may be sent to the following step together with silica, so that the tea extract is brought into contact with silica in the liquid sending process. Further, the silica may be added in several portions to perform dispersion adsorption.

In this case, it is preferable that silica is added to the tea extract, and then the tea extract is contacted with silica while being cooled to 20 to 40 ℃. When the tea extract is cooled to 20 ℃ or lower, clouding (クリームダウン) occurs after cooling, and the adsorption capacity of silica may be lowered. On the other hand, if the temperature is higher than 40 ℃, the tea extract may be changed by heat, and the flavor may be impaired.

The tea extract to which silicon dioxide is added is preferably adjusted to a weakly acidic range (pH 4.5 to 5.5). By adjusting to a weakly acidic region, the change of catechins is suppressed. Note that if the pH is less than 4.5, clouding may occur and the adsorption capacity of silica may be reduced.

In order to remove silica from the tea extract, a silica filtration step for removing silica may be separately inserted, or silica may be removed by centrifugation, diatomaceous earth filtration, or another filtration step after the adsorption step.

(description of wording)

In the present invention, the "green tea beverage" refers to a beverage containing, as a main component, a tea extract or a tea extract obtained by extracting tea.

The term "green tea beverage packed in a container" means a green tea beverage packed in a container, and also means a green tea beverage that can be drunk undiluted.

In the present specification, unless otherwise specified, "X to Y" (X, Y is an arbitrary number) includes "X to Y" and also includes "preferably greater than X" and "preferably less than Y".

[ examples ]

Examples of the present invention are explained below. However, the present invention is not limited to the examples.

In the examples, the "reducing sugar concentration" refers to the total concentration of glucose (glucose), fructose (fructose), cellobiose, and maltose (maltose), and the "non-reducing sugar concentration" refers to the total concentration of sucrose (sucrose), stachyose, and raffinose.

Evaluation test 1

The following extracts A to D were prepared, and the tea beverages of examples 1 to 4 and comparative examples 1 to 7 were prepared using these extracts, and subjected to sensory evaluation.

(extract A)

The picked tea leaves (1 sencha tea produced in Ielia, Kagoshima, etc.) were subjected to green tea processing (crude tea processing), dried (stir-frying) in a rotary drum type stir-frying machine at a set temperature of 85 ℃ for 25 minutes, and extracted in 90g of tea leaves, 10L of hot water at 60 ℃ for 7 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then further filtered through a stainless steel mesh (80 mesh) to obtain extract A.

(extract B)

The picked tea leaves (leaf of Ielia longissima, 1-senna tea produced in Erislandia prefecture) were subjected to green tea processing, drying processing (stir-frying processing) was carried out in a rotary drum type stir-frying machine at a set temperature of 145 ℃ for 20 minutes, and the tea leaves were extracted in 80g of tea leaves, 10L of hot water at 85 ℃ for 5.5 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then further filtered through a stainless steel mesh (80 mesh) to obtain extract B.

(extract C)

The picked tea leaves (3-leaf tea produced in Ielia and Kawasaki county) were subjected to green tea processing by a kettle stir-frying method, and then dried (stir-fried) in a rotary drum type stir-frying machine at a set temperature of 265 ℃ for 15 minutes, and extracted in 55g of tea leaves, 10L of hot water at 90 ℃ for 5.5 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then further filtered through a stainless steel mesh (80 mesh) to obtain extract C.

(extract D)

Tea leaves (3-leaf tea produced in Ielia and Kawasaki county) after picking were subjected to green tea processing by a kettle stir-frying method, drying processing (stir-frying processing) was carried out in a rotary drum type stir-frying machine at a set temperature of 200 ℃ for 15 minutes, and the tea leaves were extracted in a condition of 100g of tea leaves, 10L of hot water at 85 ℃ for 3.5 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then further filtered through a stainless steel mesh (80 mesh) to obtain extract D.

(filtration)

Dividing each extract A-D into two containers, and aligning the two containersUsing flannel cloth to filter flannel to prepare extract liquor A1-D1, and using flannel cloth to filter flannel of the other party and then filtering the flannel with 1m²700g of each of extracts A2 to D2 was prepared by filtering diatomaceous earth (0.2 mass% based on the liquid amount) with diatomaceous earth (manufactured by SHOWA AND CHEMICAL INDUSTRY "P5") on a filter disk having a precoat layer with a thickness of 2mm formed on a filter support (FILTER PAD manufactured by ADVANTEC Corp.), and then filtering the resulting mixture with diatomaceous earth.

(measurement of particle diameter)

1/10 of each extract was measured, ascorbic acid was added at 400ppm, sodium bicarbonate was added to adjust the pH to 6.2, ion-exchanged water was added to adjust the total amount to 500ml, the liquid was subjected to ultra-high temperature flash sterilization (UHT) (135 ℃ C., 30 seconds), cooled on a dish, and filled in a transparent plastic container (PET bottle) at 85 ℃ to prepare a green tea beverage in a container. Then, the cap was sterilized by inversion for 30 seconds, immediately cooled to 20 ℃ and the solution was measured for the particle size at 90 cumulative mass% (D90) and the particle size at 10 cumulative mass% (D10) using a laser diffraction particle size distribution measuring apparatus ("SALD-2100" manufactured by Shimadzu corporation). The measurement results are shown in table 1 below.

[ Table 1]

(combination)

Extracts a1 to D1 and a2 to D2 were mixed at the ratio shown in table 2 below, extracts containing geraniol and furfural were further added as appropriate, 400ppm of ascorbic acid was added, sodium bicarbonate was added to adjust the ph to 6.2, ion-exchanged water was added to adjust the total amount to 5000ml, the liquid was subjected to ultra high temperature flash sterilization (UHT) (135 ℃ for 30 seconds), cooled on a tray, and filled in a transparent plastic container (PET bottle) at 85 ℃ to prepare a packaged green tea beverage. Then, the lid portion was sterilized by turning over for 30 seconds, and immediately cooled to 20 ℃.

[ Table 2]

(analysis)

The components and pH of the green tea beverages of examples 1 to 4 and comparative examples 1 to 7 were measured as follows. The results are shown in table 3 below.

[ Table 3]

The reducing sugar concentration and the non-reducing sugar concentration were determined and measured by a standard curve method using an HPLC sugar analyzer (Dionex corporation) under the following conditions.

A chromatographic column: "Carbopack PA1 φ 4.6X 250 mm" manufactured by Dionex corporation "

Column temperature: 30 deg.C

Mobile phase: phase A200 mM NaOH

: b phase 1000mM sodium acetate

: c phase ultrapure water

Flow rate: 1.0mL/min

Injection amount: 50 μ L

And (3) detection: "ED 50 gold electrode" manufactured by Dionex corporation.

The electron-localized catechin concentration and the total catechin concentration were quantified and measured by a standard curve method by operating High Performance Liquid Chromatography (HPLC) under the following conditions.

A chromatographic column: "Xbridge shield RP18 phi 3.5X 150 mm" manufactured by waters corporation "

Column temperature: 40 deg.C

Mobile phase: a phase water

: acetonitrile phase B

: c phase 1% phosphoric acid

Flow rate: 0.5mL/min

Injection amount: 5 μ L

And (3) detection: "UV Detector UV230 nm" manufactured by waters.

The values for geraniol and furfural were determined as follows: a vial was charged with 10ml of a sample, 3g of NaCl, and 5. mu.L of 0.1% cyclohexanol as an internal standard, the vial was sealed, and then heated to 60 ℃ to extract the sample by the SPME method (solid phase microextraction) for 30 minutes, and the geraniol and furfural values were measured by the following apparatus.

The content ratio of furfural to geraniol was calculated from the area value of the selected characteristic peak by the obtained MS spectrum.

SPME fiber: スペルコ product "DVB/carboxen/PDMS"

GC-MS system

The device comprises the following steps: アジレント 5973N

A chromatographic column: アジレント product "DB-WAX, 60 m.times.0.25 mm.times.0.25 μm"

Column oven: 35-240 ℃ and 6 ℃/min.

The pH was measured according to a conventional method using a horiba's "pH meter F-24".

The soluble solid content concentration (Brix) was measured by "DD-7" manufactured by アタゴ K.

(evaluation items)

The green tea beverages of examples 1 to 4 and comparative examples 1 to 7 were used to evaluate initial aroma, intermediate aroma, aroma remaining in the mouth, taste, and time (secondary sedimentation and color change).

(evaluation test)

The green tea beverages of examples 1 to 4 and comparative examples 1 to 7 were stored at room temperature for 1 week and then cooled to 5 ℃. The green tea beverages were tasted by 20 ordinary consumers who were used to drink green tea in a trial manner, and the average score of 20 persons was rated as "excellent" for 3.5 or more, rated as "good" for 3 or more and less than 3.5, rated as "Δ" for 2 or more and less than 3, and rated as "x" for 1 or more and less than 2, on the following scale. The green tea beverages of examples 1 to 4 and comparative examples 1 to 7 were stored at 25 ℃ for 4 months with time (secondary sedimentation, change in color tone), and evaluated by the above examiner with the naked eye. These results are shown in table 3 above.

< initial fragrance >

Especially strong =4

Strong =3

Presence =2

Weak =1

< mid-stream aroma >

Especially strong =4

Strong =3

Presence =2

Weak =1

< fragrance remaining in mouth >

Especially strong =4

Strong =3

Presence =2

Weak =1

< flavor >

Particularly good =4

Good =3

General =2

Weak =1

< second precipitation >

-: no =4

+ -: when the eye was observed from a short distance (about 10 cm), the precipitate =2 was observed

+ is as follows: when the container was observed from a far distance (distance of about 50 cm), a "rice-grain-size-large-sized" sediment =0 was observed in the lower part of the container

< color tone variation >

Small change =4

Slightly change =3

Change is =2

The change is significant = 1.

(general (interior quality, appearance)

As a total (internal quality), an average score of an evaluation test of initial fragrance, intermediate fragrance, fragrance remaining in the mouth, and taste was calculated, and an average score of 3.5 or more was "excellent", an average score of 3 or more and less than 3.5 was "o", an average score of 2 or more and less than 3 was "Δ", and an average score of 1 or more and less than 2 was "x".

As a total (appearance), an average score of an evaluation test of secondary sedimentation and color tone change was calculated, and an average score of 3.5 or more was "excellent", an average score of 3 or more and less than 3.5 was "o", an average score of 2 or more and less than 3 was "Δ", and an average score of 1 or more and less than 2 was "x".

(comprehensive evaluation)

As the overall evaluation, the average scores of the overall (internal quality) and the overall (external appearance) were calculated, and the average score was 3.5 or more and the evaluation was "excellent", the evaluation was 3 or more and less than 3.5 and the evaluation was "o", the evaluation was 2 or more and less than 3 and the evaluation was "Δ", and the evaluation was 1 or more and less than 2 and the evaluation was "x".

Examples 1 to 4 were all evaluated for comprehensive evaluation of "∘" or more, and the preferable results were obtained.

On the other hand, comparative examples 1 to 7 are all evaluations for comprehensive evaluation of "x", and are not preferable results.

From the results of comparative examples 1 and 2, it was confirmed that when the particle diameter (D90) of 90 cumulative mass% is decreased, both the internal quality and the external appearance are deteriorated. From the results of comparative examples 3 and 4, it was confirmed that the overall evaluation was poor if the non-reducing sugar/reducing sugar value was decreased. From the results of comparative example 5, it was confirmed that the odor was reduced when the balance of saccharides was lowered.

From these results, it is understood that when the concentration of the saccharide is in the range of 75ppm to 250ppm, the ratio of the concentration of the non-reducing sugar to the concentration of the reducing sugar (non-reducing sugar/reducing sugar) is in the range of 2.0 to 8.0, and the particle diameter at 90 cumulative mass% (D90) is in the range of 2500 μm or more, and the range is good in initial flavor, middle flavor, flavor remaining in the mouth, secondary sedimentation, and change in color tone, the green tea beverage having these ranges provides a beverage having a good balance between taste and flavor, having a good taste and a pleasant aftertaste, and having a flavor and a taste even in a cooled state.

Evaluation test 2

The following extracts E, F were prepared, and by using these extracts in preparation examples 5 to 9, sensory evaluation was performed to evaluate the balance between aftertaste and flavor.

(extract E)

The picked tea leaves (1 sencha produced in Ielia, Kagoshima) were subjected to green tea processing, drying (parching) was carried out in a rotary drum type parching machine at a set temperature of 210 ℃ for 14 minutes, and the tea leaves were extracted in the presence of 100g of tea leaves, 10L of hot water at 85 ℃ for 5 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then through a stainless steel mesh (80 mesh) to remove tea leavesThe filtrate was filtered, and the filtrate was centrifuged at a flow rate of 300L/h, a rotation speed of 10000rpm and a centrifugal sedimentation liquid area (. sigma.) of 1000m using a SA1 continuous centrifuge (manufactured by ウエストファリアー Co.)²Under the condition of (1) and further performing centrifugal separation at a rate of every 1m²700g of the extract E was obtained by filtering 0.2 mass% of acid-treated diatomaceous earth with respect to the liquid amount, using acid-treated diatomaceous earth on a filter disk having a precoat layer with a thickness of 2mm formed on a filter support (FILTER PAD manufactured by ADVANTEC). At this time, diatomaceous earth obtained as follows was used: showa chemical industry "ラヂオライト # 300" was immersed in a 40-fold amount of sulfuric acid solution (pH 1.5), allowed to stand at room temperature while stirring for 2 hours, washed with water to pH 5, and dried on a rotary drum to obtain diatomaceous earth.

(extract F)

Tea leaves (3-leaf tea produced in Ielia and Kawasaki county) after picking were subjected to green tea processing by a kettle stir-frying method, drying processing (stir-frying processing) was carried out at a set temperature of 255 ℃ for 14 minutes in a rotary drum type stir-frying machine, and the tea leaves were extracted with 90g of tea leaves, 10L of hot water at 75 ℃ for 4 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then further filtered through a stainless steel mesh (80 mesh), and the filtrate was subjected to a SA1 continuous centrifuge (manufactured by ウエストファリアー Co.) at a flow rate of 300L/h, a rotation speed of 10000rpm, and a centrifugal sedimentation liquid area (. sigma.) of 1000m²Under the condition of (1) and further performing centrifugal separation at a rate of every 1m²700g of the extract F was obtained by filtering 0.2 mass% of acid-treated diatomaceous earth with respect to the liquid amount with a pulp pick-up on a filter disk having a precoat layer of 2mm thickness formed on a filter support (FILTER PAD manufactured by ADVANTEC). At this time, diatomaceous earth obtained as follows was used: showa chemical industry "ラヂオライト # 300" was immersed in a 40-fold amount of sulfuric acid solution (pH 1.5), allowed to stand at room temperature while stirring for 2 hours, washed with water to pH 5, and dried on a rotary drum to obtain diatomaceous earth.

(measurement of particle diameter)

1/10 of each of the extracts E and F were weighed, ascorbic acid was added in an amount of 400ppm, sodium bicarbonate was added to adjust the pH to 6.2, ion-exchanged water was added to adjust the total amount to 1000ml, the liquid was subjected to ultra high temperature flash sterilization (UHT) (135 ℃ C., 30 seconds), cooled on a dish, and filled in a transparent plastic container (PET bottle) at 85 ℃ to prepare a green tea beverage in a container. Then, the cap was sterilized by inversion for 30 seconds, immediately cooled to 20 ℃ and the solution was measured for the particle size at 90 cumulative mass% (D90) and the particle size at 10 cumulative mass% (D10) using a laser diffraction particle size distribution measuring apparatus ("SALD-2100" manufactured by Shimadzu corporation). The results of this measurement are shown in table 4 below.

[ Table 4]

(combination)

Extract E, F was blended at the ratio shown in Table 5 below, ascorbic acid was added at 400ppm, sodium bicarbonate was added to adjust the pH to 6.2, ion-exchanged water was added to adjust the total amount to 10000ml, the liquid was subjected to ultra high temperature flash sterilization (UHT) (135 ℃ C., 30 seconds), cooled on the dish, and filled in a transparent plastic container (PET bottle) at 85 ℃ to prepare a packaged green tea beverage. Then, the lid portion was sterilized by turning over for 30 seconds, and immediately cooled to 20 ℃.

The components and pH of the green tea beverages of examples 5 to 9 were measured, and the results are shown in table 6 below. The components and pH were measured in the same manner as described above.

[ Table 5]

[ Table 6]

(evaluation items)

The green tea beverages of examples 5 to 9 were used to evaluate the balance between aftertaste and flavor.

(evaluation test)

The green tea beverages of examples 5 to 9 were stored at 37 ℃ for 1.5 months and then cooled to 5 ℃. The green tea beverages of examples 5 to 9 after trial storage of 20 ordinary consumers who were used to drink green tea in ordinary habits were rated according to the following evaluations, with an average score of 3.5 or more being "excellent", an average score of 3 or more and less than 3.5 being "good", an average score of 2 or more and less than 3 being "Δ", and an average score of 1 or more and less than 2 being "x". These results are shown in table 6 above.

< aftertaste >

Particularly good =4

Good =3

General =2

Difference =1

< balance of flavor >

Particularly good =4

Good =3

Slightly corrupted =2

Destroyed = 1.

(comprehensive evaluation)

In examples 5 to 7, evaluation was performed to find that the evaluation was "O" or more, and preferable results were obtained.

On the other hand, examples 8 and 9 were evaluated for "Δ", and the results were slightly inferior to those of examples 5 to 7.

From the results of example 8, it was confirmed that the flavor balance was lost when the value of saccharide/(soluble solid content from tea leaves × 100) was decreased, and from the results of example 9, it was confirmed that the aftertaste was slightly poor and the flavor balance was also poor when the value of saccharide/(soluble solid content from tea leaves × 100) was increased.

From these results, it is presumed that if the saccharide/(soluble solid content derived from tea leaves × 100) is in the range of 2.5 to 5.0, the balance between aftertaste and flavor is good, and that a green tea beverage having these ranges provides a beverage having a good aftertaste and a balanced flavor even in a cooled state.

Evaluation test 3

The following extracts G, H were prepared, and the green tea beverages of examples 10 to 14 were prepared using these extracts, and sensory evaluation was performed with time.

(extract G)

The picked tea leaves (1 sencha produced in Ielia, Kagoshima) were subjected to green tea processing, drying (parching) was carried out at a set temperature of 265 ℃ for 15 minutes in a rotary drum type parching machine, and the tea leaves were extracted with 80g of tea leaves, 10L of hot water at 80 ℃ for 5 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then further filtered through a stainless steel mesh (80 mesh), and the filtrate was subjected to a SA1 continuous centrifuge (manufactured by ウエストファリアー Co.) at a flow rate of 300L/h, a rotation speed of 10000rpm, and a centrifugal sedimentation liquid area (. sigma.) of 1000m²Under the condition of (1) and further performing centrifugal separation at a rate of every 1m²700G of the extract G was obtained by using acid-treated diatomaceous earth and filtering 0.2 mass% of acid-treated diatomaceous earth to the liquid amount by picking up the slurry on a filter disk having a precoat layer with a thickness of 2mm formed on a filter support (FILTER PAD manufactured by ADVANTEC). At this time, diatomaceous earth obtained as follows was used: soaking Zhao and chemical industry product ラヂオライト #300 in 40 timesThe resulting solution was left at room temperature with stirring for 2 hours in an amount of sulfuric acid solution (pH 1.5), and then washed with water to pH 5, followed by drying on a rotary drum to obtain diatomaceous earth.

(extract H)

Tea leaves (1-senna tea produced in Ielia, Jinggang county) after picking were subjected to green tea processing by a kettle stir-frying method, and then dried (stir-fried) in a rotary drum type stir-frying machine at a set temperature of 115 ℃ for 32 minutes, and the tea leaves were extracted in a condition of 110g of tea leaves, 10L of hot water at 90 ℃ for 4 minutes. The extract was filtered through a stainless steel mesh (20 mesh) to remove tea leaves, and then further filtered through a stainless steel mesh (80 mesh), and the filtrate was subjected to a SA1 continuous centrifuge (manufactured by ウエストファリアー Co.) at a flow rate of 300L/h, a rotation speed of 10000rpm, and a centrifugal sedimentation liquid area (. sigma.) of 1000m²Under the condition of (1) and further performing centrifugal separation at a rate of every 1m²700g of the extract H was obtained by filtering 0.2 mass% of acid-treated diatomaceous earth with respect to the liquid amount with a pulp pick-up on a filter disk having a precoat layer of 2mm thickness formed on a filter support (FILTER PAD manufactured by ADVANTEC). At this time, diatomaceous earth obtained as follows was used: showa chemical industry "ラヂオライト # 300" was immersed in a 40-fold amount of sulfuric acid solution (pH 1.5), allowed to stand at room temperature while stirring for 2 hours, washed with water to pH 5, and dried on a rotary drum to obtain diatomaceous earth.

(measurement of particle diameter)

1/10 parts of each extract G, H was measured, ascorbic acid was added thereto at 400ppm, sodium bicarbonate was added thereto to adjust the pH to 6.2, ion-exchanged water was added thereto to adjust the total amount to 1000ml, the liquid was subjected to ultra high temperature flash sterilization (UHT) (135 ℃ C., 30 seconds), cooled on a dish, and filled in a transparent plastic container (PET bottle) at 85 ℃ to prepare a green tea beverage in a container. Then, the cap was sterilized by inversion for 30 seconds, immediately cooled to 20 ℃ and the solution was measured for the particle size at 90 cumulative mass% (D90) and the particle size at 10 cumulative mass% (D10) using a laser diffraction particle size distribution measuring apparatus ("SALD-2100" manufactured by Shimadzu corporation). The results of this measurement are shown in table 7.

[ Table 7]

(combination)

Extract G, H was blended at the ratio shown in Table 8 below, ascorbic acid was added at 400ppm, sodium bicarbonate was added to adjust the pH to 6.2, ion-exchanged water was added to adjust the total amount to 10000ml, the liquid was subjected to ultra high temperature flash sterilization (UHT) (135 ℃ C., 30 seconds), cooled on the dish, and filled in a transparent plastic container (PET bottle) at 85 ℃ to prepare a packaged green tea beverage. Then, the lid portion was sterilized by turning over for 30 seconds, and immediately cooled to 20 ℃ to prepare examples 10 to 14. The components and pH of the green tea beverages of examples 10 to 14 were measured, and the results are shown in table 9 below. The components and pH were measured in the same manner as described above.

[ Table 8]

[ Table 9]

(evaluation items)

The green tea beverages of examples 10 to 14 were used to evaluate aftertaste, initial flavor, middle flavor, flavor remaining in the mouth, taste, balance of flavor, and appearance.

(evaluation test)

The green tea beverages of examples 10 to 14 were stored at 25 ℃ for 9 months and then returned to normal temperature. The green tea beverages of examples 10 to 14 after trial storage of 20 ordinary consumers who were used to drink green tea in ordinary habits were rated according to the following evaluations, with an average score of 3.5 or more being "excellent", an average score of 3 or more and less than 3.5 being "good", an average score of 2 or more and less than 3 being "Δ", and an average score of 1 or more and less than 2 being "x". These results are shown in table 9 above.

< aftertaste >

Particularly good =4

Good =3

General =2

Difference =1

< initial fragrance >

Especially strong =4

Strong =3

Presence =2

Weak =1

< mid-stream aroma >

Especially strong =4

Strong =3

Presence =2

Weak =1

< fragrance remaining in mouth >

Especially strong =4

Strong =3

Presence =2

Weak =1

< flavor >

Particularly good =4

Good =3

General =2

Weak =1

< balance of flavor >

Particularly good =4

Good =3

Slightly corrupted =2

Is destroyed =1

< appearance (color tone variation) >

Small change =4

Slightly change =3

Change is =2

The change is significant = 1.

(comprehensive evaluation)

The average score of evaluation tests of aftertaste, initial fragrance, middle fragrance, fragrance remaining in the mouth, taste, balance of fragrance, and appearance was calculated, and the overall evaluation of the average score of 3.5 or more was "excellent", the overall evaluation of 3 or more and less than 3.5 was "good", the overall evaluation of 2 or more and less than 3 was "Δ", and the overall evaluation of 1 or more and less than 2 was "x".

Examples 10 to 12 were all evaluated for the comprehensive evaluation of ". smallcircle", and the preferable results were obtained.

On the other hand, examples 13 and 14 were evaluated for "Δ", and the results were slightly inferior to those of examples 10 to 12.

From the results of example 13, it was confirmed that the aftertaste was deteriorated and the balance of flavor was disrupted when the value of electronically localized catechin/(soluble solid content from tea leaves × 100) was decreased, and from the results of example 14, it was confirmed that the balance of flavor was deteriorated and the appearance was also deteriorated when the value of electronically localized catechin/(soluble solid content from tea leaves × 100) was increased.

From these results, it is estimated that if the electronically localized catechins/(soluble solid components derived from tea leaves × 100) is in the range of 15.0 to 20.0, then even after time, the balance between aftertaste and flavor is good, and that if the green tea beverages in this range are estimated, even after time, the balance between aftertaste and flavor is good, then these green tea beverages in this range become beverages having flavor and aroma even in a cooled state.

Claims (8)

1. A packaged green tea beverage characterized in that the concentration of a saccharide, which is the sum of a reducing sugar and a non-reducing sugar, is 75 to 250ppm, the ratio of the concentration of the non-reducing sugar to the concentration of the reducing sugar (non-reducing sugar/reducing sugar) is 2.0 to 8.0, and the particle diameter (D90) at 90 cumulative mass% is 2500 [ mu ] m or more.

2. The packaged green tea beverage according to claim 1, wherein the content ratio of furfural to geraniol (furfural/geraniol) is 0.5 to 3.0.

3. The packaged green tea beverage according to claim 1 or 2, wherein the ratio of the concentration of the saccharide to the concentration of the soluble solid content derived from tea leaves (saccharide/(soluble solid content derived from tea leaves x 100)) is 2.5 to 5.0.

4. The packaged green tea beverage according to any one of claims 1 to 3, wherein the ratio of the concentration of the electronically localized catechin to the concentration of the soluble solid component derived from tea leaves (electronically localized catechin/(soluble solid component derived from tea leaves x 100)) is 15.0 to 20.0.

5. A method for producing a packaged green tea beverage, characterized in that the total saccharide concentration of a reducing sugar concentration and a non-reducing sugar concentration in the green tea beverage is adjusted to 75ppm to 250ppm, the ratio of the non-reducing sugar concentration to the reducing sugar concentration (non-reducing sugar/reducing sugar) is adjusted to 2.0 to 8.0, and the particle diameter (D90) of 90 cumulative mass% is adjusted to 2500 [ mu ] m or more.

6. The method for producing a packaged green tea beverage according to claim 5, wherein the particle size of 90 cumulative mass% is adjusted by filtration (D90).

7. The method for producing a packaged green tea beverage according to claim 6, wherein the particle size at 90% cumulative mass% is adjusted by cake filtration using either or both of a filter containing a silica component and a porous medium (D90).

8. A method for improving the flavor of a packaged green tea beverage, characterized in that the total saccharide concentration of a reducing sugar concentration and a non-reducing sugar concentration in the green tea beverage is adjusted to 75ppm to 250ppm, the ratio of the non-reducing sugar concentration to the reducing sugar concentration (non-reducing sugar/reducing sugar) is adjusted to 2.0 to 8.0, and the particle size at 90 cumulative mass% (D90) is adjusted to 2500 [ mu ] m or more.