Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Green tea drink

A technology for green tea beverages and tea beverages, which is applied in the directions of tea, tea extraction, food science, etc., can solve the problems of insufficient taste, poor balance, blandness and tasteless.

Active Publication Date: 2015-12-16
SUNTORY HLDG LTD
View PDF15 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Low-catechin tea beverages have the following disadvantages: the strong taste and delicious taste of tea are insufficient and tasteless, and the balance between the rich taste and delicious taste and the bitterness and astringency of catechins is poor.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Green tea drink
  • Green tea drink
  • Green tea drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0152] A commercially available PET bottled sencha drink (catechin content: 800 ppm) was diluted with water to prepare a low-catechin tea drink (No. 1) with a catechin content of 300 ppm. Beverages (No. 2 to 6) to which L-valine (Ajinomoto Healthy Supply Co., Ltd.) was added according to the recipe in Table 1 were prepared. After heat-sterilizing the above-mentioned beverage according to the sterilization conditions stipulated in the Food Sanitation Act, it was filled into a PET bottle container every 500 mL, and the container was capped and sealed to manufacture a container-packed green tea beverage. The concentrations of catechins and amino acids (valine, methionine, and theanine) in the above drinks were quantified. Analysis conditions are as follows.

[0153] (Determination of catechins)

[0154] The tea beverage used as a sample was filtered with a filter (0.45 μm), and subjected to HPLC analysis. The analysis conditions of HPLC are as follows.

[0155] ·HPLC device: ...

Embodiment 2

[0190] The low-catechin tea drink of No.4 of Example 1 was further diluted to 2 to 7 times with water, and the same valine as in Example 1 was added to make the prescription of Table 3 to prepare the drink, and its drinkability was tested. evaluate. The evaluation was conducted by 5 professional judges, and the drinkability was indicated by the most evaluations according to ◎: very good, ○: good, △: fair, ×: poor.

[0191] The results are shown in Table 2. In the tea beverage (No. 7) having a catechin content of 50 ppm or less, even if a predetermined amount of valine was added, the enhancement effect of richness and aroma could not be obtained, and the taste was bland. All the judges evaluated that the drinkability of low-catechin tea beverages (No. 12 to 16) having a catechin content of 50 ppm or more was improved by adding valine.

[0192] Table 2

[0193]

Embodiment 3

[0195] Methionine (Ajinomoto Healthy Supply Co., Ltd.) was added to No. 4 low-catechin tea drink of Example 1 to make the formulations (No. 13-14) in Table 3, and the drinkability was evaluated. Evaluation by 5 professional judges, ○: better than No. 4 drink, △: equivalent to No. 4 drink, ×: worse than No. 4 drink, and expressed with the most evaluations.

[0196] The results are shown in Table 3. It was found that the effect of improving the aroma and flavor of valine in low-catechin tea beverages tends to be suppressed when methionine is added. Regarding the drinkability, when compared with No.4 drink, No.13 drink was not much different from 3 out of 5 judges, while No.14 and No. For No. 15 drink, all the judges answered that the drinkability was significantly worse than that of No. 4, and the degree of richness and aroma could be barely felt. Accordingly, it is suggested that in beverages containing valine, it is better to adjust the concentration of methionine to 5 ppm o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Provided is a green tea drink which is to be packaged and subjected to heat sterilization and long-term preservation and which exhibits strong taste and flavor and reduced astringency. The green tea drink contains a catechin in a concentration of 50 to 400ppm and valine in a concentration of 0.5 to 100ppm.

Description

technical field [0001] The present invention relates to a green tea beverage containing low concentrations of catechins and a specific amount of valine. Background technique [0002] In recent years, a large number of container-packed tea beverages filled in containers such as cans and PET bottles have been developed and marketed, and among tea beverages, the market for green tea beverages in particular has gradually expanded. Consumers' preference for such tea beverages is increasing, and recently there is a tendency for green tea beverages that are delicious, rich in taste, and suppressed in astringency to be favored. Therefore, a method of extracting only delicious components without extracting catechins with a lot of astringency has been proposed, and various tea beverages have been studied to suppress the astringency of catechins. [0003] For example, Patent Document 1 discloses a method for producing a green tea extract, which is characterized in that tea leaves are ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 小林真一古田博规千贺芳纪指宿大悟
Owner SUNTORY HLDG LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com