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green tea drink

A technology of green tea beverages and beverages, which is applied in the fields of tea, tea extraction, food science, etc., and can solve problems such as poor balance, bland taste, and lack of deliciousness

Active Publication Date: 2018-04-27
SUNTORY HLDG LTD
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  • 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

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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 the low-catechin tea drink No. 4 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 p...

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Abstract

The present invention aims to provide a green tea beverage having a good taste, a strong rich taste and suppressed astringency among container-packed tea beverages accompanied by heat sterilization and long-term storage. Specifically, it is a green tea beverage containing catechins at a concentration of 50 to 400 ppm and valine at a concentration of 0.5 to 100 ppm.

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

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Application Information

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Patent Type & Authority Patents(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
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