Container-packed tea beverage that is full-bodied yet light-tasting, with off-flavors suppressed, and method for producing same

Abstract

To provide a container-packed tea beverage which, despite a low theanine concentration, is full-bodied yet light-tasting, with off-flavors suppressed, and a method for producing the same.SOLUTION: A container-packed tea beverage is prepared, in a production method thereof, so that a concentration of theanine contained is 13 mg / L or less, a value in the CIE Lab system regarding hue is larger than 0, and a ratio of an L value in the CIE Lab color system relative to the concentration of theanine contained (mg / L) is 7 or more and less than 40.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged tea beverage that is satisfying to drink, has a light mouthfeel, and has reduced unpleasant flavors, and to a method for producing the same. [Background technology]

[0002] Theanine is said to be an important factor in the deliciousness and satisfying taste of green tea. Green tea with low theanine content is not satisfying to drink, so it may have a fragrant aroma.

[0003] As technologies related to theanine in tea beverages, for example, Patent Documents 1 and 2 describe methods for enhancing the umami and sweetness of theanine and achieving a rich, full-bodied flavor in packaged beverages such as tea beverages by adjusting theanine and other components to a specific concentration range and adjusting the total concentration of (A) monogalactosyl diglyceride (MGDG) and (B) digalactosyl diglyceride (DGDG) and the ratio of MGDG to DGDG to a specific range.

[0004] However, it has not been known until now that a packaged tea beverage can be made satisfying to drink, have a light taste, and suppress unpleasant flavors, despite having a low theanine content. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-068634 [Patent Document 2] Japanese Patent Application Laid-Open No. 2017-060511 Summary of the Invention [Problem to be solved by the invention]

[0006] When trying to make green tea, which has a low theanine content and is not very satisfying to drink, more satisfying, there were issues such as the tea becoming heavy to drink and having a strong impurity flavor. The object of the present invention is to provide a packaged tea beverage that is satisfying to drink, has a light taste, and has reduced unpleasant flavors despite having a low theanine content, and a method for producing the same. [Means for solving the problem]

[0007] As a result of extensive research conducted by the inventors to solve the above problems, they discovered that by preparing a beverage so that the theanine concentration is 13 mg / L or less, the a value in the CIE Lab color system is greater than 0, and the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is greater than or equal to 7 and less than 40, it is possible to ensure a satisfying drink, make the mouthfeel lighter, and suppress unpleasant flavors, despite the low theanine concentration, and thus completed the present invention.

[0008] That is, the present invention provides the following inventions. (1) Theanine concentration is 13 mg / L or less; The a value in the CIE Lab color system is greater than 0, and A packaged tea beverage in which the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40; (2) The packaged tea beverage according to (1) above, having a turbidity of 0.05 or more; (3) The packaged tea beverage according to (1) or (2) above, having a caffeine concentration of 1 mg / L or more; (4) A method for producing a packaged tea beverage, Theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and and preparing the packaged tea beverage so that the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40. the manufacturing method; (5) The manufacturing method according to (4) above, further comprising preparing the packaged tea beverage so that the turbidity of the packaged tea beverage is 0.05 or more; (6) The manufacturing method according to (4) or (5) above, further comprising preparing a packaged tea beverage so that the caffeine concentration in the packaged tea beverage is 1 mg / L or more; (7) A method for ensuring a satisfying taste, making the drink lighter, and suppressing unpleasant flavors in a packaged tea beverage, Theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and and preparing the packaged tea beverage so that the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40. the method; (8) The method according to (7) above, further comprising preparing the packaged tea beverage so that the turbidity of the packaged tea beverage is 0.05 or more; (9) The method according to (7) or (8) above, further comprising preparing a packaged tea beverage so that the caffeine concentration in the packaged tea beverage is 1 mg / L or more; [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a packaged tea beverage that is satisfying to drink, has a light mouthfeel, and has reduced unpleasant flavors despite having a low theanine content, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides [1] A packaged tea beverage having a theanine concentration of 13 mg / L or less, an a value of greater than 0 in the CIE Lab color system, and a ratio of the theanine concentration (mg / L) to the L value of the CIE Lab color system of 7 or more but less than 40 (hereinafter also referred to as the "beverage of the present invention"); [2] A method for producing a packaged tea beverage, Theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and and preparing the packaged tea beverage so that the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40. The manufacturing method (hereinafter also referred to as "the manufacturing method of the present invention"); [3] A method for ensuring a satisfying taste, making the drink lighter, and suppressing unpleasant flavors in a packaged tea beverage, Theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and and preparing the packaged tea beverage so that the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40. The method (hereinafter also referred to as the "inhibition method of the present invention"); This includes embodiments such as:

[0011] (tea extract) Tea beverages include tea extracts. In this specification, "tea extract" refers to an extract obtained by subjecting tea leaves to an extraction process. In this specification, tea extracts include the extract from tea leaves (tea extract) itself and processed products thereof (for example, tea extracts obtained by concentrating or powdering the tea extract). In the present invention, the extraction process is sufficient as long as the tea components are dissolved in the extraction solvent, and also includes, for example, processes such as dissolving ground tea leaves.

[0012] The tea leaves that can be used as a raw material for the tea extract are not particularly limited as long as they can be used to prepare the beverage of the present invention, and examples include teas made from tea leaves obtained from the Chinese species (var. sinensis) of Camellia sinensis, the Assam species (var. assamica), or hybrids thereof. Examples include unfermented teas (green tea leaves such as sencha, gyokuro, matcha, kamairicha, fukamushicha, bancha, and hojicha), semi-fermented teas (oolong tea, etc.), fermented teas (black tea, etc.), and post-fermented teas (pu-erh tea, etc.), with green tea leaves (sencha, gyokuro, matcha, kamairicha, fukamushicha, bancha, and hojicha, etc.) being preferred. The tea season, shape, production area, variety, and grade of the tea leaves are also not particularly limited and can be determined appropriately by those skilled in the art. In addition, multiple types of tea leaves may be used as a raw material in combination, and preferred examples include a combination of two or more types selected from the group consisting of unfermented teas (sencha, gyokuro, matcha, kamairicha, fukamushicha, bancha, hojicha, etc.), semi-fermented teas (oolong tea, etc.), fermented teas (black tea, etc.), and post-fermented teas (pu-erh tea, etc.), a combination of two or more types selected from the group consisting of green tea leaves, or a combination of two or more types selected from the group consisting of sencha, gyokuro, matcha, kamairicha, fukamushicha, bancha, and hojicha. Furthermore, as long as the tea beverage satisfies the requirements of the present invention, the conditions for extracting the tea leaves, such as the amount of tea leaves, the amount of solvent, the extraction temperature, and the extraction time, are not particularly limited.

[0013] The method for extracting tea leaves is not particularly limited, and various extraction methods commonly used in the food processing field can be used, including, for example, solvent extraction, air flow extraction, and squeeze extraction. If necessary, further processing such as solid-liquid separation such as sedimentation, centrifugation, or filtration, concentration, drying (e.g., spray drying, freeze drying), or powderization may be carried out.

[0014] Here, the extraction solvent used in solvent extraction is preferably water (e.g., hard water, soft water, ion-exchanged water, and natural water). The amount of extraction solvent can be appropriately selected by those skilled in the art and is not particularly limited. For example, when the extraction solvent is water, the amount is 1 to 100 times the amount (mass) of tea leaves.

[0015] The extraction temperature and extraction time are not particularly limited and can be appropriately selected by those skilled in the art. For example, when the extraction solvent is water, the temperature and extraction time can be 10 to 120°C and 1 minute to 12 hours.

[0016] An example of an extraction process is a method in which tea leaves are soaked in water, stirred, and then filtered or centrifuged. The extraction conditions, such as temperature and time, are not particularly limited and can be selected and set by a person skilled in the art depending on the type and amount of tea leaves.

[0017] In preparing the tea extract, a concentrate or purified product of the tea extract, such as tea extract or tea powder, may be used, for example, commercially available products. These tea concentrates and purified tea products may be used alone, as is, or after being dissolved or diluted with water, or may be used as a mixture of two or more types, or may be used in combination with the tea extract.

[0018] (tea drink) In the present invention, the term "tea beverage" is not particularly limited as long as it is a beverage containing a tea extract, has a theanine concentration of 13 mg / L or less, an a value in the CIE Lab color system greater than 0, and has a ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) of 7 or more and less than 40.

[0019] The theanine concentration in the beverage of the present invention is not particularly limited as long as it is 13 mg / L or less, and examples of lower limits include 1 mg / L or more, 2 mg / L or more, and 3 mg / L or more. These lower and upper limits can be combined arbitrarily. In the present invention, the theanine concentration in the beverage can be adjusted, for example, by adjusting the type and amount of tea leaves used when preparing the tea extract, or the amount of processed tea extract used.

[0020] The concentration of theanine in the beverage of the present invention can be measured by automated amino acid analysis (HPLC analysis). After separating theanine from other components using an ion exchange column (e.g., #2622PF as the main column), the theanine is detected using a colorimeter (e.g., an amino acid analyzer L-8900 (manufactured by Hitachi)) and quantified based on an external calibration curve prepared using standard reagents of known concentrations.

[0021] The tannin concentration in the beverage of the present invention is not particularly limited, and examples thereof include 100 to 1000 mg / L, 200 to 900 mg / L, 200 to 800 mg / L, 300 to 800 mg / L, 350 to 600 mg / L, etc. In the present invention, the tannin concentration in the beverage can be adjusted, for example, by adjusting the amount of tea leaves used when preparing the tea extract or the amount of processed tea extract used.

[0022] The tannin concentration in the beverage of the present invention can be measured using ferric tartrate absorptiometry (preferably the official method described in "Commentary on the Japanese Food Standard Analysis Manual, 5th Edition," edited by Japan Food Research Center (Japan Food Research Center, Chuohoki, July 2001, p. 252)).

[0023] The caffeine concentration in the beverage of the present invention is not particularly limited, but may be 1 mg / L or more, 2 mg / L or more, or 3 mg / L or more, and the upper limit is not particularly limited, but may be 500 mg / L or less, 400 mg / L or less, or 300 mg / L or less. These lower and upper limits may be combined arbitrarily. In the present invention, the caffeine concentration in the beverage can be adjusted, for example, by adjusting the caffeine concentration in the tea extract used in preparing the beverage of the present invention. For example, the caffeine concentration in the beverage of the present invention can be adjusted to a certain level or higher by using an uncaffeinated tea extract as at least a portion of the tea extract.

[0024] The caffeine concentration in the beverage of the present invention can be measured by known methods such as gas chromatography or high performance liquid chromatography.

[0025] The turbidity of the beverage of the present invention is not particularly limited, but is preferably 0.05 or more, 0.052 or more, or 0.054 or more, and the upper limit is not particularly limited, but may be, for example, 0.5 or less, 0.4 or less, 0.3 or less, or 0.25 or less. These lower and upper limits can be combined in any desired manner.

[0026] The method for adjusting the turbidity of the beverage of the present invention is not particularly limited, and can be, for example, by adjusting the amount of tea leaves used or the amount of processed tea extract used when preparing the tea extract, or by using tea powder, and preferably by adjusting the amount of tea powder used. In this specification, "tea powder" refers to ground tea, and includes, for example, fine tea particles of about 0.1 to 300 μm.

[0027] "Turbidity" as used herein refers to the optical density (OD) at 660 nm. 660 ) and can be measured in accordance with a conventional method using a general spectrophotometer (for example, UV-1280 ultraviolet-visible spectrophotometer (manufactured by Shimadzu Corporation)).

[0028] (L value, a value, b value in the CIE Lab color system) The beverage of the present invention has an "a* value" in the CIE L*a*b* color system (also referred to herein as the "CIE Lab color system") that is greater than 0. The beverage of the present invention also has an "L* value" and a "b* value" in the CIE Lab color system that are not particularly limited, but may be within a specific range. Note that, in this specification, the "L* value," "a* value," and "b* value" in the CIE Lab system are also referred to as the "L value," "a value," and "b value," respectively. The L value indicates the brightness of a color, with smaller values ​​indicating darker, blacker colors and larger values ​​indicating brighter, whitish colors. The a value indicates the intensity of the color tone from green to red, with larger absolute values ​​on the negative (-) side indicating a stronger green and larger absolute values ​​on the positive (+) side indicating a stronger red. The b value indicates the intensity of the color tone from blue to yellow, with larger absolute values ​​on the negative (-) side indicating a stronger blue and larger absolute values ​​on the positive (+) side indicating a stronger yellow. Note that the L value, a value, and b value in this specification refer to values ​​measured using a glass cell with a 10 mm optical path length and a spectrophotometer / colorimeter.

[0029] The a value in the beverage of the present invention is not particularly limited as long as it is greater than 0, and preferred examples include 0.5 or more, 1.0 or more, 1.5 or more, and 1.8 or more, and the upper limit is not particularly limited, and examples include 10 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3.4 or less, and 3.2 or less. These lower and upper limits can be combined in any desired manner.

[0030] The L value of the beverage of the present invention is not particularly limited, and examples thereof include 80 or more, 82 or more, 84 or more, and 86 or more, and upper limits thereof include 95 or less, 93 or less, 92 or less, 91 or less, and 90 or less. These lower and upper limits can be combined in any desired manner.

[0031] The "ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L)" ("L value / theanine concentration") in the beverage of the present invention is not particularly limited as long as it is 7 or more and less than 40. However, from the viewpoint of a light taste and little unpleasant flavor, a lower limit of, for example, 8 or more, or 9 or more is preferred, and an upper limit of, for example, 35 or less, or 30 or less is preferred.

[0032] The b value of the beverage of the present invention is not particularly limited, but examples of lower limit values ​​include 30 or more, 35 or more, and 38 or more, and examples of upper limit values ​​include 80 or less, 70 or less, and 65 or less. These lower limit values ​​and upper limit values ​​can be combined in any desired manner.

[0033] The L value, a value, and b value in the CIE Lab system can be measured by known methods. More specifically, for example, after mixing a packaged tea beverage, 13 mL of the beverage is taken and placed in a glass cell with an optical path length of 10 mm, and the L value, a value, and b value of the beverage in the glass cell can be measured using a spectrophotometer / color difference meter (for example, a spectrophotometer CM-5 (manufactured by Konica Minolta)).

[0034] The method for adjusting the L value, a value, and b value in the CIE Lab system is not particularly limited, and they can be adjusted by adjusting the amount and type of tea leaves used in the production of the packaged tea beverage. For example, increasing the amount of tea leaves such as green tea leaves used or adding tea powder can decrease the L value and increase the a value and b value compared to when tea powder is not added.

[0035] In the beverage of the present invention, the ratio of the b value to the tannin concentration (mg / L) ("b value / tannin concentration") is not particularly limited and may be, for example, 0.06 to 0.13, and from the viewpoint of lightness in drinking, it is preferably 0.08 to 0.11 or 0.09 to 0.105.

[0036] In the beverage of the present invention, the ratio of the tannin concentration (mg / L) to the theanine concentration (mg / L) ("tannin concentration / theanine concentration") is not particularly limited and may be, for example, 48 to 130, and from the viewpoint of a light drinking experience, it is preferably 50 to 120 or 55 to 118.

[0037] (optional ingredient) The packaged tea beverage of the present invention may contain optional ingredients within the scope that does not impair the effects of the present invention. Such optional ingredients may include one or more selected from the group consisting of flavorings, sweeteners, acidulants, antioxidants, preservatives, thickening stabilizers, emulsifiers, pH adjusters, and bittering agents.

[0038] (Drink of the present invention) The beverage of the present invention is not particularly limited as long as it is a packaged tea beverage having a theanine concentration of 13 mg / L or less, an a value in the CIE Lab color system greater than 0, and a ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) of 7 or more and less than 40.

[0039] The beverage of the present invention is not particularly different from a conventional packaged tea beverage in terms of the manufacturing method and manufacturing conditions, except that the theanine concentration is 13 mg / L or less, the a value in the CIE Lab color system is greater than 0, and the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is 7 or more and less than 40.

[0040] The method of "preparing a packaged tea beverage so that the theanine concentration is 13 mg / L or less, the a value in the CIE Lab color system is greater than 0, and the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is 7 or more and less than 40" can be the same as the method described below in (Production method of the present invention).

[0041] The beverage of the present invention is a packaged beverage. Examples of such a container include plastic bottles such as PET bottles, polypropylene bottles, and polyvinyl chloride bottles; cans; paper containers; and glass bottles.

[0042] The beverage of the present invention may not be heat sterilized, but may be heat sterilized to improve shelf life. The heat sterilization method and conditions may be the same as those normally used for beverages such as packaged beverages.

[0043] (Production method of the present invention) The manufacturing method of the present invention is a manufacturing method of a packaged tea beverage, Theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and There are no particular limitations as long as the packaged tea beverage is prepared so that the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is 7 or more and less than 40.

[0044] The beverage of the present invention is a method for producing a packaged tea beverage, Theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and The beverage can be produced by a typical method for producing packaged tea beverages, except that the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is adjusted to be 7 or more and less than 40. Typical methods for producing packaged tea beverages are known, and a packaged tea beverage can be produced, for example, by preparing a tea extract and then going through a blending step, a filling step, and a heat sterilization step. In producing the beverage of the present invention, the aforementioned optional ingredients may be added, and the timing of adding these optional ingredients is not particularly limited.

[0045] The method for "preparing a packaged tea beverage so that the theanine concentration is 13 mg / L or less, the a value in the CIE Lab color system is greater than 0, and the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is 7 or more and less than 40" is not particularly limited as long as the effects of the present invention can be obtained, and a preparation method that refers to the method for adjusting each parameter in this specification can be used.

[0046] In the manufacturing method of the present invention, one or more optional ingredients selected from the group consisting of flavorings, sweeteners, acidulants, antioxidants, preservatives, thickening stabilizers, emulsifiers, pH adjusters, and bittering agents may be further contained.

[0047] In the production method of the present invention, the order in which the ingredients are added is not particularly limited as long as the beverage of the present invention can be produced. After preparing a liquid containing the ingredients, the liquid is filled into a container and sealed to obtain the beverage of the present invention.

[0048] (heat sterilization) The production method of the present invention may include a step of heat sterilizing the tea beverage. As a heat sterilization method, any heat sterilization method commonly used for packaged beverages can be used without any particular restrictions. For example, in cases where heat sterilization can be performed after filling, such as in metal cans, sterilization treatment can be performed under sterilization conditions stipulated in the Food Sanitation Act. Furthermore, for containers that cannot be sterilized by retort, such as PET (polyethylene terephthalate) bottles and paper containers, a method can be used in which the beverage is subjected to high-temperature short-time sterilization (UHT sterilization) using, for example, a plate-type heat exchanger under sterilization conditions equivalent to those described above before filling, followed by cooling to a certain temperature and filling into a sterilized container.

[0049] (Inhibition method of the present invention) The suppression method of the present invention is a method for ensuring a satisfying taste, making the drink lighter, and suppressing unpleasant flavors in a packaged tea beverage, There are no particular limitations, as long as the packaged tea beverage is prepared so that the theanine concentration is 13 mg / L or less, the a value in the CIE Lab color system is greater than 0, and the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is 7 or more and less than 40.

[0050] The method of "preparing a packaged tea beverage so that the theanine concentration is 13 mg / L or less, the a value in the CIE Lab color system is greater than 0, and the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is 7 or more and less than 40" can be the same as the method described above in (Production method of the present invention).

[0051] (A packaged tea drink that is satisfying, light to drink, and has a reduced unpleasant taste) The beverage of the present invention is a packaged tea beverage that is satisfying to drink, has a light mouthfeel, and suppresses unpleasant flavors. In the present invention, "satisfying to drink" means a full-bodied feeling typical of a tea beverage when drunk, "light mouthfeel" means a refreshing tea flavor when drunk, and "unpleasant flavors" means a lingering bitterness that is different from bitterness and astringency.

[0052] In this specification, a "full-bodied" packaged tea beverage or a "guaranteed full-bodied" packaged tea beverage includes a packaged tea beverage that has the full-bodied taste of a regular tea beverage. A trained panel can easily and clearly determine whether a certain tea beverage has the full-bodied taste of a regular tea beverage. When conducting such a sensory evaluation, the average of the evaluations of multiple panelists may be used.

[0053] In this specification, a packaged tea beverage that is "light to drink" includes a beverage that has a theanine concentration of 13 mg / L or less and an a value in the CIE Lab color system that is greater than 0, but has a lighter taste than any packaged tea beverage (hereinafter also referred to as a "control beverage") in which the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is less than 7 (preferably 6 or less, 5 or less) or 40 or more (preferably 41 or more, 42 or more).

[0054] A trained panel can easily and clearly determine the degree of lightness of a certain tea beverage compared to the control beverage of the present invention (e.g., whether or not the beverage is lighter, and to what extent). In such sensory evaluation, the average of the evaluations of multiple panelists may be used.

[0055] In this specification, packaged tea beverages with "reduced off-flavors" include light beverages with reduced off-flavors compared to a control beverage.

[0056] A trained panel can easily and clearly determine the level of off-flavors in a certain tea beverage and how the level of such off-flavors compares with the control beverage of the present invention (for example, whether and to what extent the off-flavors are suppressed). In such sensory evaluation, the average of the evaluations of multiple panelists may be used.

[0057] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. [Example]

[0058] Test 1. [Preparation and measurement of tea extract] Four types of tea extracts were prepared and each measurement was carried out.

[0059] (1. Preparation of Tea Extract) Green tea leaves A, B, C, or D were added to hot water with a weight 100 times the weight of the tea leaves and extracted for 6 minutes. During extraction, tea leaves A, B, C, or D were stirred for 15 seconds immediately after addition and for 10 seconds 3 minutes after addition. The tea extract was then cooled and centrifuged. After centrifugation, vitamin C (antioxidant) was added to each tea extract to a concentration of 0.04% by mass, and sodium bicarbonate (pH adjuster) was added to a concentration of 0.05% by mass. Each tea extract was sterilized in a UHT sterilizer at F0 = 5 (134°C, 30 seconds) and filled into PET bottles. These were designated tea extracts A to D and subjected to the following tests.

[0060] (2. Measurement of tannin concentration) The tannin concentrations of tea extracts A to D were measured using the official method (ferric tartrate absorbance method) described in "Explanation of the Japanese Food Standard Analysis Manual, 5th Edition," edited by Japan Food Research Center (edited by Japan Food Research Center, Chuohoki, July 2001, p. 252).

[0061] (3. Measurement of theanine concentration) The theanine concentrations in tea extracts A to D were measured using an amino acid analyzer L-8900 manufactured by Hitachi, Ltd. Specifically, #2622PF was used as the main column, and the samples were diluted with sulfosalicylic acid solution, and the concentrations were calculated from a calibration curve prepared in advance.

[0062] (4. Turbidity Measurement) The turbidity of tea extracts A to D was measured using a UV-1280 ultraviolet-visible spectrophotometer (Shimadzu Corporation). The turbidity was calculated as the absorbance (OD) at 660 nm. 660 ) value.

[0063] (5. Measurement of L, a, and b values ​​in the CIE Lab system) The L value, a value, and b value in the CIE Lab system were measured for tea extracts A to D. Specifically, 13 mL of the tea extract was collected and placed in a glass cell with an optical path length of 10 mm, and the L value, a value, and b value of the tea extract in the glass cell were measured using a spectrophotometer CM-5 (manufactured by Konica Minolta, Inc.).

[0064] (6. Calculation of each value) The ratio of the tannin concentration to theanine concentration ("tannin concentration / theanine concentration") in tea extracts A to D was calculated from the tannin concentration (mg / L) and theanine concentration (mg / L) in tea extracts A to D. In addition, the ratio of the b value to the tannin concentration ("b value / theanine concentration") in tea extracts A to D was calculated from the b value and tannin concentration (mg / L) in tea extracts A to D.

[0065] The results for tea extracts A to D are shown in Table 1 below.

[0066] [Table 1]

[0067] Test 2. [Preparation and evaluation of tea beverages] The tea extracts A to D obtained in the above "Test 1" were mixed in a predetermined ratio, and the resulting tea beverages were subjected to various measurements and sensory evaluations.

[0068] (1. Preparation of Tea Drink) The tea extracts A to D obtained in "Test 1" above were mixed in the prescribed proportions shown in Table 3 to prepare sample tea beverages of Test Examples 1 to 7. Additionally, green tea leaves were used in combination to prepare tea extract E in the same manner as described in Test 1, to which vitamin C and sodium bicarbonate were added, followed by sterilization and filling into PET bottles to prepare the sample tea beverage of Test Example 8. Each of the obtained sample tea beverages was subjected to the following tests.

[0069] (2. Each measurement) The tannin concentration, turbidity, and color of the sample tea beverages of Test Examples 0 to 8 were measured using the same method as in "Test 1" above. The theanine concentrations of the tea extracts A to D measured in "Test 1" above and the mixing ratios of the tea extracts A to D were used to calculate the theanine concentrations of the sample tea beverages of Test Examples 1 to 7. The ratio of the L value to the theanine concentration (mg / L) of each sample tea beverage (L value / theanine concentration) was calculated from the L value and the theanine concentration (mg / L) of each sample tea beverage. However, because the theanine concentration of tea extract A was below the detection limit (2 mg / L), the relevant values ​​were calculated assuming that the theanine concentration of tea extract A was 0 to 2 mg / L. In addition, the ratio of the tannin concentration to the theanine concentration of each sample tea beverage (tannin concentration / theanine concentration) was calculated from the tannin concentration and the theanine concentration of each sample tea beverage. Furthermore, the ratio of the b value to the tannin concentration of each sample tea beverage (b value / theanine concentration) was calculated from the b value and tannin concentration of each sample tea beverage.

[0070] (3. Sensory Evaluation Test) A sensory evaluation test was conducted on the sample tea beverages of Test Examples 1 to 8 and tea extract A (Test Example 0). Specifically, five trained expert panelists evaluated the three items of "has a fragrant aroma," "is satisfying to drink," and "has a clean taste without any unpleasant flavors" using the five-point scale shown in Table 2 below. In the evaluation of each item, the difference in the degree of evaluation between items scored 1 and 2, between items scored 2 and 3, between items scored 3 and 4, and between items scored 4 and 5 was considered to be approximately the same. In addition, the sensory evaluation results for each item of each sample tea beverage were calculated by rounding the average evaluation score of each panelist to one decimal place.

[0071] [Table 2]

[0072] Furthermore, if the sensory evaluation result for "has a fragrant aroma" is, for example, 3 points or more, it can be determined that the beer had a fragrant aroma; if the sensory evaluation result for "has a satisfying taste" is, for example, 3 points or more, it can be determined that the beer had a satisfying taste; and if the sensory evaluation result for "has a clean taste with no impurities" is, for example, 2.5 points or more, it can be determined that the beer had a clean taste with no impurities.

[0073] The results for the sample tea beverages of Test Examples 0 to 8 are shown in Table 3.

[0074] [Table 3]

[0075] Whereas tea extract A (Test Example 0) had an unpleasant taste and was not refreshing to drink, favorable sensory evaluation results were obtained for all of the sample tea beverages of Test Examples 1 to 8, with even more favorable sensory evaluation results being obtained for the sample tea beverages of Test Examples 1 to 3 and 8. These results demonstrate that when the theanine concentration is 13 mg / L or less, the a value in the CIE Lab color system is greater than 0, and the ratio of the L value in the CIE Lab color system to the theanine concentration (mg / L) is 7 or more and less than 40, a packaged tea beverage can be obtained that is satisfying to drink, has a light mouthfeel, and has reduced unpleasant tastes, despite having a low theanine concentration.

[0076] Test 3. [Confirmation of the effect of adding tea powder] The tea drinks containing added tea powder were subjected to various measurements and sensory evaluation.

[0077] (1. Preparation of Tea Drink) The tea extracts A to D obtained in "Test 1" above were mixed in the prescribed proportions shown in Table 4, and tea powder was added to a concentration of 0.01% by mass to prepare sample tea beverages for Test Examples 9 and 10. The "tea powder" used was commercially available. The obtained sample tea beverages were subjected to the following tests.

[0078] (2. Each measurement) The tannin concentration, turbidity, and color of the sample tea beverages of Test Examples 9 and 10 were measured using the same method as in "Test 1" above. The theanine concentrations of the tea extracts A to D measured in "Test 1" above and the mixing ratios of the tea extracts A to D were used to calculate the theanine concentrations of the sample tea beverages of Test Examples 9 and 10. The ratio of the L value to the theanine concentration (mg / L) of each sample tea beverage (L value / theanine concentration) was calculated from the L value and the theanine concentration (mg / L) of each sample tea beverage. However, because the theanine concentration of tea extract A was below the detection limit (2 mg / L), the relevant values ​​were calculated assuming that the theanine concentration of tea extract A was 0 to 2 mg / L. In addition, the ratio of the tannin concentration (mg / L) to the theanine concentration (mg / L) of each sample tea beverage (tannin concentration / theanine concentration) was calculated from the tannin concentration (mg / L) and the theanine concentration (mg / L) of each sample tea beverage. Furthermore, the ratio of the b value to the tannin concentration (mg / L) of each sample tea beverage (b value / theanine concentration) was calculated from the b value and tannin concentration (mg / L) of each sample tea beverage.

[0079] (3. Sensory Evaluation Test) The sample tea beverages of Test Examples 9 and 10 were subjected to a sensory evaluation test by a trained panel of five experts in the same manner as in "Test 2" above.

[0080] The results for the sample tea beverages of Test Examples 9 and 10 are shown in Table 4. To facilitate comparison with the beverages without tea powder, the sample tea beverages of Test Examples 2 and 3, which were prepared and evaluated in "Test 2" above, are also shown in Table 4.

[0081] [Table 4]

[0082] The sample tea beverages of Test Examples 9 and 10, to which tea powder was added, gave more favorable sensory evaluation results than the sample tea beverages of Test Examples 2 and 3, to which no tea powder was added. [Industrial Applicability]

[0083] According to the present invention, it is possible to provide a packaged tea beverage that is satisfying to drink, has a light mouthfeel, and has reduced unpleasant flavors despite having a low theanine content, and a method for producing the same.

Claims

1. The theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and A packaged tea beverage in which the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40.

2. The packaged tea beverage according to claim 1, having a turbidity of 0.05 or more.

3. 3. The packaged tea beverage according to claim 1 or 2, wherein the caffeine concentration is 1 mg / L or more.

4. A method for producing a packaged tea beverage, The theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and and preparing the packaged tea beverage so that the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40. The manufacturing method.

5. The production method according to claim 4, further comprising preparing the packaged tea beverage so that the turbidity of the packaged tea beverage is 0.05 or more.

6. The manufacturing method according to claim 4 or 5, further comprising preparing the packaged tea beverage so that the caffeine concentration in the packaged tea beverage is 1 mg / L or more.

7. A method for ensuring a satisfying taste, making the drink lighter, and suppressing unpleasant flavors in a packaged tea beverage, The theanine concentration is 13 mg / L or less, The a value in the CIE Lab color system is greater than 0, and and preparing the packaged tea beverage so that the ratio of the L value in the CIE Lab color system to the theanine content concentration (mg / L) is 7 or more and less than 40. The method.

8. The method according to claim 7, further comprising preparing the packaged tea beverage so that the turbidity of the packaged tea beverage is 0.05 or more.

9. The method according to claim 6 or 7, further comprising preparing the packaged tea beverage so that the caffeine concentration in the packaged tea beverage is 1 mg / L or more.

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