A packaged green tea beverage with improved flavor resembling crushed tea leaves, and a method for manufacturing the same.

Abstract

The object of the present invention is to provide a packaged green tea beverage with improved flavor resembling crushed tea leaves while maintaining a turbidity below a predetermined level, as well as a method for producing the same. [Solution] A packaged green tea beverage having an absorbance of 0.6 or less at 660 nm when measured after being diluted five times, In the aforementioned packaged green tea beverage, the β-ionone content is 2 ppb or more, and the benzaldehyde content is 4 ppb or more. The aforementioned packaged green tea beverage.

Description

Technical Field

[0001] The present invention relates to a container-packed green tea beverage and a method for producing the same. More specifically, the present invention relates to a container-packed green tea beverage having a turbidity of a predetermined value or less and an improved taste similar to that of ground tea leaves, and a method for producing the same.

Background Art

[0002] Tea beverages have long been popular as favorite beverages and health beverages due to their unique aroma and refreshing flavor produced by bitterness and astringency. Tea beverages include those prepared from various teas such as green tea, semi-fermented tea (oolong tea), and fermented tea (black tea), and have been conventionally distributed as container-packed beverages such as canned, PET bottle-packed, or paper-packed beverages. Among them, tea beverages such as green tea beverages contain health components such as catechins and theanine, and the demand from consumers is also increasing.

[0003] By the way, various methods for improving the flavor of green tea beverages using ground tea leaves such as matcha have been proposed. As such a method, for example, Patent Document 1 describes a method of mixing a specific amount of glyceroglycolipid with a powdered tea containing micronized matcha having a particle diameter of 2 μm or less at a high concentration to enhance the aroma of the micronized matcha. However, when using ground tea leaves such as matcha at a high concentration, there is a foreign body sensation and roughness caused by water-insoluble solids in the ground tea leaves, and the drinkability as a beverage is impaired. Therefore, it has been difficult to use a content sufficient to enhance the flavor.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] While increasing the concentration of ground tea leaves can improve the flavor of green tea beverages, there was a problem in that high concentrations of ground tea leaves could result in excessive cloudiness in the appearance of the green tea beverage or an overpowering of undesirable off-flavors.

[0006] The object of the present invention is to provide a packaged green tea beverage with improved flavor resembling crushed tea leaves while maintaining a turbidity below a predetermined level, as well as a method for producing the same. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the present inventors have found that in a packaged green tea beverage with a turbidity below a predetermined level, the flavor of crushed tea leaves can be improved by ensuring that the β-ionone content is 2 ppb or higher and the benzaldehyde content is 4 ppb or higher, thus completing the present invention.

[0008] In other words, the present invention provides the following inventions, etc. [1] A packaged green tea beverage whose absorbance at 660 nm is 0.6 or less when measured after being diluted five times, In the aforementioned packaged green tea beverage, the β-ionone content is 2 ppb or more, and the benzaldehyde content is 4 ppb or more. The aforementioned packaged green tea beverage; [2] A packaged green tea beverage as described in [1] above, containing crushed tea leaves; [3] A packaged green tea beverage as described in [1] or [2] above, wherein the ratio of the concentration of benzaldehyde (ppb) to the concentration of β-ionone (ppb) is 0.008 to 250; [4] A method for producing a packaged green tea beverage in which the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the aforementioned packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The aforementioned manufacturing method; [5] The manufacturing method described in [4] above, which includes including crushed tea leaves in a bottled green tea beverage; [6] A method for improving the taste of crushed tea leaves in a packaged green tea beverage in which the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the aforementioned packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The aforementioned method; [7] The method according to [6] above, comprising including crushed tea leaves in a bottled green tea beverage; [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a packaged green tea beverage with improved flavor resembling crushed tea leaves while maintaining a turbidity below a predetermined level, as well as a method for producing the same. [Modes for carrying out the invention]

[0010] The present invention [1] A packaged green tea beverage having an absorbance of 0.6 or less at 660 nm when measured after being diluted five times, In the aforementioned packaged green tea beverage, the β-ionone content is 2 ppb or more, and the benzaldehyde content is 4 ppb or more. The aforementioned packaged green tea beverage (hereinafter also referred to as "the beverage of the present invention"); [2] A method for producing a packaged green tea beverage in which the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the aforementioned packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The aforementioned manufacturing method (hereinafter also referred to as "the manufacturing method of the present invention"); [3] A method for improving the taste of crushed tea leaves in a bottled green tea beverage in which the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the aforementioned packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The aforementioned method (hereinafter also referred to as "the improved method of the present invention"); This includes embodiments such as the following. In this specification, "ppb (parts per billion)" represents mass per unit mass (w / w).

[0011] (Packaged green tea beverage) The beverage of the present invention is a packaged green tea beverage. The "green tea beverage" in the present invention is not particularly limited as long as it is a beverage containing green tea extract, but green tea beverages are preferred.

[0012] Green tea beverages contain green tea extract. In this invention, "green tea extract" refers to an extract obtained by subjecting green tea leaves to an extraction process. The green tea extract may be a liquid or a solid such as a powder. Examples of green tea extracts used in this invention include the extract from green tea leaves (green tea leaf extract) itself, processed products thereof (e.g., concentrated liquid extract, powder extract), or diluted solutions thereof. There are no particular limitations, and any green tea extract raw material conventionally used in the manufacture of green tea beverages can be appropriately selected. In this invention, the extraction process refers to a process in which green tea components are dissolved into an extraction solvent.

[0013] For the preparation of the green tea extract, tea leaves belonging to Camellia sinensis, an evergreen tree of the Theaceae family, can be used. The green tea leaves used in the production of the green tea beverage of the present invention are not particularly limited as long as they achieve the effects of the present invention, and examples include sencha, gyokuro, matcha, kamairicha, fukamushicha, bancha, hojicha, etc. The green tea leaves used in the present invention are not particularly limited in terms of tea season, shape of the green tea leaves, origin, variety, grade, etc., and can be appropriately determined by those skilled in the art. In the present invention, multiple types of raw materials and green tea leaves may also be used.

[0014] The conditions such as the amount of green tea leaves, the amount of solvent, the extraction temperature, and the extraction time when extracting green tea leaves are not particularly limited, and usually, the conditions for extracting green tea leaves can be used. Here, as the extraction solvent used in solvent extraction, water (for example, hard water, soft water, ion-exchanged water, and natural water) is desirable. The amount of the 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, its amount is 1 to 100 times (by mass) the amount of green tea leaves. The extraction temperature and extraction time can be appropriately selected by those skilled in the art and are not particularly limited. For example, when the extraction solvent is water, its temperature and time can be 10 to 120°C for 1 minute to 12 hours. As an example of the extraction treatment, there is a method of immersing and stirring green tea leaves in water at 0 to 90°C for 1 minute to 24 hours, and then filtering or centrifuging the green tea leaves. Here, the conditions such as the temperature and time during extraction are not particularly limited, and can be arbitrarily selected and set by those skilled in the art according to the type and amount of green tea leaves.

[0015] In the preparation of the green tea extract, concentrates or purified products of green tea extracts such as green tea extracts may be used. For example, commercially available products such as polyphenone (manufactured by Mitsui Norin Co., Ltd.), sunphenone (manufactured by Sun Chemical Co., Ltd.), and teafuran (manufactured by Ito En Co., Ltd.) can be used. In addition, these green tea concentrates and green tea purified products can be used alone as they are, or dissolved or diluted with water, or a plurality of types can be mixed and used, or they can be mixed and used with other green tea extracts such as green tea extracts.

[0016] The content concentration of tannin in the beverage of the present invention is not particularly limited. However, as the content concentration of tannin in the beverage of the present invention, although not particularly limited, examples of the lower limit value include 1 mg / 100 mL or more, 3 mg / 100 mL or more, 5 mg / 100 mL or more, 10 mg / 100 mL or more, 20 mg / 100 mL or more, 30 mg / 100 mL or more, and examples of the upper limit value include 150 mg / 100 mL or less, 100 mg / 100 mL or less, 80 mg / 100 mL or less, 60 mg / 100 mL or less, 40 mg / 100 mL or less. These lower limit values and upper limit values can be arbitrarily combined with each other.

[0017] The content concentration of tannin in the beverage of the present invention can be adjusted by, for example, adjusting the amount of green tea leaves and water used when preparing the green tea extract, adding tannin or a tannin-containing composition, or selectively removing tannin. The tannin or tannin-containing composition is not particularly limited, and for example, commercially available ones can be used.

[0018] The content concentration of tannin in the beverage is the standard when evaluating the amount of polyphenols in tea. "Explanation of the Fifth Revised Japanese Food Standard Component Analysis Manual" edited by the Japan Food Analysis Center (edited by the Japan Food Analysis Center, Chuouhouki, July 2001, p. 252) can be measured using the official method (ferric tartrate absorbance method) described therein. In this measurement method, for the purple component generated by reacting the polyphenol in the solution with the ferric tartrate reagent, the absorbance (540 nm) is measured, and quantification can be performed using a calibration curve prepared with ethyl gallate as a standard substance. The value obtained in this way can be multiplied by 1.5 to obtain the tannin amount.

[0019] (Absorbance) The beverage of the present invention has a turbidity below a predetermined level, specifically, the absorbance at 660 nm is 0.6 or less when the beverage is diluted five times with deionized water and measured. In this specification, "diluting five times" means diluting the beverage sample so that its volume is five times greater. The absorbance at 660 nm can be measured using a general spectrophotometer (for example, U-3900H, manufactured by Hitachi High-Tech Science Corporation) according to a conventional method. The upper limit of the absorbance at 660 nm when the beverage is diluted five times with deionized water is not particularly limited as long as it is 0.6 or less, and is 0.5 or less. From the viewpoint of obtaining less turbidity and a better appearance, is preferably 0.42 or less, 0.4 or less, 0.35 or less, 0.3 or less, 0.25 or less, and more preferably 0.21 or less, 0.2 or less, 0.15 or less, and 0.1 or less. When measuring the absorbance at 660 nm after diluting the beverage five times with deionized water, there are no particular limitations on the lower limit of the absorbance; for example, values ​​of 0.01 or higher, 0.05 or higher, 0.1 or higher, and 0.15 or higher are possible. These upper and lower limits can be combined arbitrarily.

[0020] (β-ionone) As for β-ionone, there are no particular restrictions on its origin as long as it is commonly used in the food and beverage industry. For example, it can be extracted from plants, chemically synthesized, commercially available, or derived from raw materials.

[0021] The lower limit of the β-ionone content in the beverage of the present invention is not particularly limited as long as it is 2 ppb or more, with 3 ppb or more being preferred. From the viewpoint of obtaining a greater effect of improving the taste similar to crushed tea leaves, 4 ppb or more and 5 ppb or more are preferred, 6 ppb or more and 7 ppb or more are more preferred, 8 ppb or more and 9 ppb or more are even more preferred, 10 ppb or more, 12 ppb or more, 14 ppb or more, 16 ppb or more and 18 ppb or more are even more preferred, 20 ppb or more, 25 ppb or more, 30 ppb or more, 35 ppb or more, 40 ppb or more and 45 ppb or more are even more preferred, and 50 ppb or more is even more preferred. While there are no particular limitations on the upper limit of the β-ionone content in the beverage of the present invention, from the viewpoint of preventing excessive flavoring derived from β-ionone, for example, values ​​of less than 1000 ppb, 750 ppb or less, 700 ppb or less, 600 ppb or less, 550 ppb or less, 500 ppb or less, 200 ppb or less, 100 ppb or less, 75 ppb or less, and 50 ppb or less are preferred. These upper and lower limits can be combined arbitrarily.

[0022] The concentration of β-ionone in the beverage of the present invention can be adjusted, for example, by adding β-ionone or a β-ionone-containing composition. The β-ionone or β-ionone-containing composition is not particularly limited, and commercially available products can be used, for example.

[0023] The concentration of β-ionone in beverages can be measured by known methods, such as gas chromatography or high-performance liquid chromatography.

[0024] (Benzaldehyde) The lower limit of the benzaldehyde content in the beverage of the present invention is not particularly limited as long as it is 4 ppb or more, with 5 ppb or more being a good example. From the viewpoint of obtaining a greater effect of improving the taste similar to crushed tea leaves, 6 ppb or more and 7 ppb or more are preferred, 8 ppb or more and 9 ppb or more are more preferred, 10 ppb or more, 12 ppb or more, 14 ppb or more, 16 ppb or more and 18 ppb or more are even more preferred, 20 ppb or more, 25 ppb or more, 30 ppb or more, 35 ppb or more, 40 ppb or more and 45 ppb or more are even more preferred, and 50 ppb or more is even more preferred. While there are no particular limitations on the upper limit of the benzaldehyde concentration in the beverage of the present invention, from the viewpoint of preventing excessive flavoring derived from benzaldehyde, for example, values ​​of less than 1000 ppb, 750 ppb or less, 700 ppb or less, 600 ppb or less, 550 ppb or less, 500 ppb or less, 200 ppb or less, 100 ppb or less, 75 ppb or less, and 50 ppb or less are preferred. These upper and lower limits can be combined arbitrarily.

[0025] The concentration of benzaldehyde in the beverage of the present invention can be adjusted, for example, by adding benzaldehyde or a benzaldehyde-containing composition. The benzaldehyde or benzaldehyde-containing composition is not particularly limited, and commercially available products can be used, for example.

[0026] The concentration of benzaldehyde in beverages can be measured by known methods, such as those using gas chromatography or high-performance liquid chromatography.

[0027] (Ratio of benzaldehyde concentration (ppb) to β-ionone concentration (ppb)) There are no particular restrictions on the ratio of benzaldehyde concentration (ppb) to β-ionone concentration (ppb), but the lower limits include 0.008 or higher, 0.04 or higher, 0.08 or higher, 0.2 or higher, 0.4 or higher, 0.5 or higher, 0.67 or higher, 0.7 or higher, 1 or higher, 1.5 or higher, 2 or higher, 3 or higher, 4 or higher, and 5 or higher. The upper limits include 250 or lower, 50 or lower, 25 or lower, 11 or lower, 10 or lower, 7.8 or lower, and 5 or lower. These upper and lower limits can be combined arbitrarily.

[0028] (optional ingredient) The beverage of the present invention may contain, or may not contain, one or more selected from the group consisting of, for example, crushed tea leaves, antioxidants (such as vitamin C), preservatives, colorants, acidulants, thickeners and stabilizers, emulsifiers, sweeteners, and pH adjusters (such as sodium bicarbonate).

[0029] (Crushed tea leaves) The beverage of the present invention does not necessarily have to contain crushed tea leaves, but it is preferable to contain crushed tea leaves from the viewpoint of obtaining a desirable aroma and flavor derived from the crushed tea leaves. In this specification, "crushed tea leaves" means tea leaves that have been crushed, and for example, tea leaves that have been made into a powder. Crushed tea leaves consist of water-insoluble particles, and their shape is not particularly limited, and fibrous particles are also included. One type of crushed tea leaves may be used, or multiple types may be used in combination. The crushed tea leaves are not particularly limited in terms of the crushing method (wet crushing, dry crushing) or the type of crushing machine (stone mill, mill, mixer, homogenizer, line mixer, emulder, milder, chopper, pulper fisher, etc.), and can be produced by methods well known in the art. Examples of tea leaves used when producing crushed tea leaves include unfermented tea leaves (for example, green tea). Examples of crushed tea leaves include crushed green tea leaves such as sencha, kabusecha, gyokuro, and hojicha. More specifically, examples include crushed sencha, crushed kabusecha, matcha, and crushed hojicha.

[0030] For example, the particle size of the ground tea leaves is 90% cumulative particle size (D 90The 90% cumulative particle size (D) is 1 to 100 μm, and preferably 2 to 80 μm, 3 to 60 μm, or 4 to 40 μm. 90 ) refers to the D22 particle size distribution measured with a laser diffraction particle size distribution analyzer. 90 This measurement method represents the particle size that contains 90% of the smallest particles by volume fraction.

[0031] When using crushed tea leaves as an optional ingredient, the amount of crushed tea leaves in the beverage of the present invention (or the amount of crushed tea leaves added to the beverage of the present invention) is not particularly limited, as long as the absorbance at 660 nm measured after diluting the beverage five times with deionized water is 0.6 or less. Examples of upper limits include 0.18% by mass or less, 0.12% by mass or less, 0.1% by mass or less, 0.08% by mass or less, 0.06% by mass or less, and 0.04% by mass or less relative to the total amount of the beverage. Examples of lower limits include 0.005% by mass or more, 0.01% by mass or more, 0.02% by mass or more, and 0.03% by mass or more. These upper and lower limits can be combined in any way.

[0032] (pH) The pH of the beverage of the present invention is not particularly limited, but examples of lower limits include 4.0 or higher, 4.3 or higher, 4.6 or higher, 4.9 or higher, 5.2 or higher, 5.5 or higher, and 6.0 or higher, and examples of upper limits include 8.0 or lower, 7.5 or lower, 7.0 or lower, 6.5 or lower, and 6.0 or lower. These upper and lower limits can be combined arbitrarily. In this specification, pH values ​​are measured at 20°C. The pH of the beverage can be measured by conventional methods using a pH meter or the like.

[0033] (container) The beverage of the present invention is a packaged green tea beverage. Such a container refers to a sealed container that can prevent contact between the contents and the outside air, and examples include metal cans, barrel containers, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouch containers, and the like.

[0034] (The present invention's beverage) The beverage of the present invention is A packaged green tea beverage whose absorbance at 660 nm is 0.6 or less when measured after being diluted five times, In the aforementioned packaged green tea beverage, the β-ionone content is 2 ppb or more, and the benzaldehyde content is 4 ppb or more. The aforementioned packaged green tea beverage As long as that is the case, there are no particular restrictions.

[0035] The present invention relates to a beverage that, for example, is produced in a general manufacturing method for "packaged green tea beverages" at any of the following stages. <1> The turbidity of the bottled green tea beverage is set to a predetermined level or lower (i.e., the absorbance at 660 nm when the beverage is diluted five times is 0.6 or less) (preferably prepared in this manner), and, <2> In the aforementioned packaged green tea beverage, the β-ionone content is 2 ppb or more, and the benzaldehyde content is 4 ppb or more (preferably prepared in this manner). It can be manufactured by [method].

[0036] (Manufacturing method of the present invention) The manufacturing method of the present invention is as follows: A method for producing a packaged green tea beverage in which the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the aforementioned packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The above manufacturing method As long as that is the case, there are no particular restrictions.

[0037] The beverage of the present invention has a turbidity of a packaged green tea beverage that is below a predetermined level (i.e., the absorbance at 660 nm when the beverage is diluted five times is 0.6 or less), The aforementioned packaged green tea beverage can be manufactured by general methods for producing packaged green tea beverages, except that the packaged green tea beverage is prepared such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. General methods for producing packaged green tea beverages are well known, and for example, a green tea extract can be prepared, and a packaged green tea beverage can be manufactured through a blending process, a filling process, and a heat sterilization process. In the production of the beverage of the present invention, the aforementioned optional components may be added, and the timing of the addition of these optional components is not particularly limited.

[0038] A method for preparing a packaged green tea beverage that satisfies the condition in the present invention that "the β-ionone content is 2 ppb or more" is to include "β-ionone or a β-ionone-containing composition" in the packaged green tea beverage at any stage of the manufacturing process of the packaged green tea beverage, such that the β-ionone content in the beverage of the present invention is 2 ppb or more. For example, this method involves including "β-ionone or a β-ionone-containing composition" in a green tea extract.

[0039] A method for preparing a packaged green tea beverage that satisfies the condition in the present invention that "the benzaldehyde content is 4 ppb or more" is to include "benzaldehyde or a benzaldehyde-containing composition" in the packaged green tea beverage at any stage of the manufacturing process of the packaged green tea beverage so that the benzaldehyde content in the beverage of the present invention is 4 ppb or more. For example, this method involves including "benzaldehyde or a benzaldehyde-containing composition" in a green tea extract.

[0040] In the manufacturing method of the present invention, there are no particular restrictions on the order in which the raw materials are added, as long as the beverage of the present invention can be produced. For example, the beverage of the present invention can be obtained by preparing a liquid in which the raw materials are mixed, and in order to make the beverage of the present invention into a packaged beverage, the liquid in which the raw materials are mixed can be prepared, then filled into a container and sealed to obtain the beverage of the present invention.

[0041] (heat sterilization) The beverage of the present invention does not need to be heat-sterilized, but it may be heat-sterilized from the viewpoint of improving its shelf life. Furthermore, the manufacturing method of the present invention does not need to include a step of heat-sterilizing the beverage, but it may include a step of heat-sterilizing the beverage from the viewpoint of improving its shelf life. As for the method of heat-sterilization, the usual heat-sterilization method for packaged beverages can be used without particular limitations. For example, in cases where heat-sterilization can be performed after filling, such as in metal cans, sterilization can be performed under the sterilization conditions specified in the Food Sanitation Act. Furthermore, for containers that cannot be retorted, such as PET bottles and paper containers, a method can be adopted in which the beverage is pre-sterilized under sterilization conditions equivalent to those described above, for example, by high-temperature short-time sterilization (UHT sterilization) using a plate-type heat exchanger, then cooled to a certain temperature and filled into the sterilized container.

[0042] (The present invention's improvement method) The present invention provides a method for improving the taste of tea, A method for improving the taste of crushed tea leaves in a containerized green tea beverage, wherein the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the aforementioned packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The method is not particularly limited as long as it is as described above.

[0043] In the present invention, the method for preparing a packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more can be the same as the method described above (Production Method of the Present Invention).

[0044] (A packaged green tea beverage with an improved flavor reminiscent of crushed tea leaves) The beverage of the present invention is a packaged green tea beverage with an improved crushed tea leaf-like flavor. In the present invention, "crushed tea leaf-like flavor" refers to a bitter and astringent taste and richness similar to that derived from crushed tea leaves in a green tea beverage containing crushed tea leaves, and more specifically, it also refers to the powdery texture of green tea. The improvement of the crushed tea leaf-like flavor is achieved by enhancing the powdery texture of green tea. In this specification, a "packaged green tea beverage with improved crushed tea leaf-like flavor" is preferably a packaged green tea beverage in which the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, and in which the β-ionone content is less than 2 ppb (preferably 1 ppb or less, 0.35 ppb or less, or 0.1 ppb or less), and the benzaldehyde content is less than 4 ppb (preferably 2 ppb or less, or 0.7 ppb or less), compared to the packaged green tea beverage (hereinafter also referred to as the "control beverage"), the crushed tea leaf-like flavor is improved. Whether and to what extent the crushed tea leaf-like flavor has improved in a given packaged green tea beverage can be easily and clearly determined, for example, by a trained panel of multiple people, using the degree of tea flavor in the control beverage as a reference. In such sensory evaluations, the average of the evaluations of multiple panel members may be used.

[0045] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples. [Examples]

[0046] Test 1. [Effects of green tea powder] The following experiment investigated how green tea powder affects the taste and appearance (cloudiness) of green tea beverages, which are similar to those of ground tea leaves.

[0047] (1. Preparation of green tea beverages) Dried green tea leaves (sencha) were mixed with ion-exchanged water at 45°C and extracted for 6 minutes. After solid-liquid separation, vitamin C was added, and then sodium bicarbonate was added to adjust the pH to prepare a green tea extract. The tannin content of this green tea extract was measured using the method described in Test 6 below and was found to be 13 mg / 100 mL. This green tea extract was sterilized using UHT (ultra-high temperature) sterilization and then filled into PET (polyethylene terephthalate) containers. Green tea beverage samples for Test Examples 1 to 6 were obtained by adding or not adding kabusecha leaf powder as green tea powder to this sterilized green tea extract to achieve the respective concentrations shown in Table 3.

[0048] (2. Measurement of turbidity) The absorbance of green tea beverages was measured as a measure of turbidity. Specifically, each green tea beverage sample was diluted fivefold with deionized water, and the absorbance at 660 nm was measured using a spectrophotometer (UV-128, Shimadzu Corporation).

[0049] (3. Sensory evaluation test) The degree of "flavor resembling crushed tea leaves" and "visual turbidity" in the green tea beverage samples of Test Examples 1-6 were evaluated by a panel of five trained experts. Specifically, "flavor resembling crushed tea leaves" was evaluated on a scale from 1.0 to 3.0 as shown in Table 1, and "visual turbidity" was evaluated on a scale from 1.0 to 3.0 as shown in Table 2, using 21 levels in 0.1-point increments. The difference in sensory perception between each 0.1-point difference was considered to be approximately the same. For the sensory evaluation results in each test example, the average score of each panel was rounded to the second decimal place. The standard deviation of each panel's score was 0.3 points or less in all test examples.

[0050] [Table 1]

[0051] [Table 2]

[0052] (4.Results) Table 3 shows the turbidity measurement results for the green tea beverage samples in Test Examples 1-6, as well as the sensory evaluation results for "flavor resembling crushed tea leaves" and "visual turbidity."

[0053] [Table 3]

[0054] The results in Table 3 show that when the concentration of green tea powder in green tea beverages is low, the flavor reminiscent of crushed tea leaves is lacking. Furthermore, while increasing the concentration of green tea powder improves the flavor reminiscent of crushed tea leaves, it also leads to an excessive increase in cloudiness, resulting in a poor visual impression. In other words, while increasing the concentration of crushed tea leaves can improve the flavor reminiscent of crushed tea leaves in green tea beverages, it also leads to the problem of excessive cloudiness in the appearance of the green tea beverage.

[0055] Test 2. [Effects of β-ionone and / or benzaldehyde] The following experiment investigated how β-ionone and / or benzaldehyde affect the flavor of green tea beverages, specifically in improving the taste of crushed tea leaves and achieving a natural harmony of flavors.

[0056] (1. Preparation of green tea beverages) Green tea extract was prepared using the same method as in Test 1 and then sterilized. Green tea powder and β-ionone and / or benzaldehyde were added to this green tea extract to the concentrations shown in Table 6 to obtain the green tea beverage samples of Test Examples 7-9.

[0057] (2. Sensory evaluation test) The degree of "improvement in crushed tea leaf-like flavor" and "natural flavor harmony" in the green tea beverage samples of Test Examples 7-9 was evaluated by a panel of five trained experts. Specifically, "improvement in crushed tea leaf-like flavor" was evaluated on a 41-point scale from 1.0 to 5.0, in 0.1-point increments, as shown in Table 4, using the control green tea beverage sample as a baseline. "Natural flavor harmony" was evaluated on a 21-point scale from 1.0 to 3.0, in 0.1-point increments, as shown in Table 5. The difference in sensory perception between each 0.1-point difference was considered to be approximately the same. For the sensory evaluation results in each test example, the average score of each panel was rounded to two decimal places. The standard deviation of each panel's score was 0.3 points or less in all test examples.

[0058] [Table 4]

[0059] [Table 5]

[0060] (3.Results) Table 6 shows the sensory evaluation results for "improvement of crushed tea leaf-like flavor" and "natural aroma and flavor harmony" for the green tea beverage samples of Test Examples 7-9, with the green tea beverage sample of Test Example 2 used as a control.

[0061] [Table 6]

[0062] As mentioned above, the green tea beverage sample in Test Example 2 had a low concentration of green tea powder and low turbidity. While there were no issues with the appearance of the turbidity, it lacked the flavor of crushed tea leaves (Table 3). In contrast, adding β-ionone or benzaldehyde alone did not significantly improve the flavor of crushed tea leaves (Test Examples 7 and 8). However, adding both β-ionone and benzaldehyde significantly improved the flavor of crushed tea leaves (Test Example 9). These results indicate that in green tea beverages, including β-ionone at a concentration of 2 ppb or more and benzaldehyde at a concentration of 4 ppb or more can significantly improve the flavor of crushed tea leaves.

[0063] Test 3. [Effects of differences in benzaldehyde concentration] The following experiment investigated how differences in benzaldehyde concentration affect the improvement of the taste of crushed tea leaves and the natural flavor harmony of green tea beverages, while keeping the β-ionone concentration constant.

[0064] (1. Preparation of green tea beverages) Green tea extract was prepared using the same method as in Test 1 and then sterilized. Green tea powder, β-ionone, and benzaldehyde were added to this green tea extract to the concentrations shown in Table 7 to obtain green tea beverage samples for Test Examples 10-17.

[0065] (2. Sensory evaluation test) The degree of "improvement in the taste resembling crushed tea leaves" and "natural flavor harmony" in the green tea beverage samples of Test Examples 10-17 was evaluated using the same method as in Test 2.

[0066] (3.Results) Table 7 shows the sensory evaluation results for "improvement of crushed tea leaf-like flavor" and "natural flavor harmony" for the green tea beverage samples of Test Examples 10-17, with the green tea beverage sample of Test Example 2 used as a control.

[0067] [Table 7]

[0068] The results in Table 7 show that, in green tea beverages, when the β-ionone content is constant (2 ppb), increasing the benzaldehyde content significantly improves the flavor reminiscent of crushed tea leaves. On the other hand, it was shown that a benzaldehyde content of 1000 ppb did not result in a natural harmony of flavors as a green tea beverage (Test Example 17). From these findings, it was concluded that a benzaldehyde content of, for example, 500 ppb or less is preferable.

[0069] Test 4. [Effects of differences in β-ionone content] The following experiment investigated how differences in β-ionone concentration affect the improvement of the taste of crushed tea leaves and the natural flavor harmony of green tea beverages, when the benzaldehyde concentration is constant.

[0070] (1. Preparation of green tea beverages) Green tea extract was prepared using the same method as in Test 1 and then sterilized. Green tea powder, β-ionone, and benzaldehyde were added to this green tea extract to the concentrations shown in Tables 8 and 9 to obtain the green tea beverage samples of Test Examples 18-27.

[0071] (2. Sensory evaluation test) The degree of "improvement in the taste resembling crushed tea leaves" and "natural flavor harmony" in the green tea beverage samples of Test Examples 18-27 was evaluated using the same method as in Test 2.

[0072] (3.Results) Tables 8 and 9 show the sensory evaluation results for "improvement of crushed tea leaf-like flavor" and "natural flavor harmony" in the green tea beverage samples of Test Examples 18-27, with the green tea beverage sample of Test Example 2 used as a control.

[0073] [Table 8]

[0074] [Table 9]

[0075] The results in Tables 8 and 9 show that, in green tea beverages, when the benzaldehyde concentration is constant (4 ppb), increasing the β-ionone concentration significantly improves the flavor reminiscent of crushed tea leaves. On the other hand, it was shown that a β-ionone concentration of 1000 ppb did not result in a natural harmony of flavors as a green tea beverage (Test Example 27). From these findings, it was concluded that a β-ionone concentration of, for example, 500 ppb or less is preferable.

[0076] Test 5. [Effects of differences in the concentration of β-ionone and benzaldehyde] The following experiment investigated how higher concentrations of both β-ionone and benzaldehyde affect the flavor of crushed tea leaves and the natural aroma and harmony of green tea beverages.

[0077] (1. Preparation of green tea beverages) Green tea extract was prepared using the same method as in Test 1 and then sterilized. Green tea powder, β-ionone, and benzaldehyde were added to this green tea extract to the concentrations shown in Table 10 to obtain green tea beverage samples for Test Examples 28-30.

[0078] (2. Sensory evaluation test) The degree of "improvement in the taste resembling crushed tea leaves" and "natural flavor harmony" in the green tea beverage samples of Test Examples 28-30 was evaluated using the same method as in Test 2.

[0079] (3.Results) Table 10 shows the sensory evaluation results for "improvement of crushed tea leaf-like flavor" and "natural aroma and flavor harmony" for the green tea beverage samples of Test Examples 28-30, with the green tea beverage sample of Test Example 2 used as a control.

[0080] [Table 10]

[0081] The results in Table 10 show that in green tea beverages, when the β-ionone content is higher than 50 ppb and the benzaldehyde content is higher than 50 ppb, or when the β-ionone content is higher than 50 ppb and the benzaldehyde content is higher than 100 ppb, or when the β-ionone content is higher than 500 ppb and the benzaldehyde content is higher than 500 ppb, the flavor resembling crushed tea leaves is greatly improved, and a natural harmony of flavors as a green tea beverage is also achieved.

[0082] Test 6. [Effects of differences in tannin content] The following experiment investigated how differences in tannin concentration affect the improvement of the flavor of crushed tea leaves and the natural harmony of flavors in green tea beverages.

[0083] (1. Preparation of green tea beverages) Dried green tea leaves (sencha) were mixed with ion-exchanged water at 45°C and extracted for 6 minutes. After solid-liquid separation, vitamin C was added, and then sodium bicarbonate was added to adjust the pH to prepare a green tea extract. This green tea extract was sterilized using UHT (ultra-high temperature) sterilization and then filled into PET (polyethylene terephthalate) containers. An appropriate amount of green tea powder was added to this sterilized green tea extract to obtain green tea beverage samples for Test Examples 31-38.

[0084] (2. Measurement of tannin content) The tannin content in each green tea beverage sample was measured using the official method (ferrous tartrate absorbance method) described in "Commentary on the Fifth Revised Japanese Standard Food Composition Analysis Manual" edited by the Japan Food Research Laboratories (Chuo Hoki, July 2001, p. 252). In this measurement method, the purple component produced by reacting polyphenols in the liquid with ferrous tartrate reagent was quantified by measuring its absorbance (540 nm) using a calibration curve created with ethyl gallate as the standard substance. The tannin content was then calculated by multiplying the quantitative value obtained in this way by 1.5.

[0085] (2. Sensory evaluation test) The degree of "improvement in the taste resembling crushed tea leaves" and "natural flavor harmony" in the green tea beverage samples of Test Examples 32, 34, 36, and 38 was evaluated using the same method as in Test 2.

[0086] (3.Results) Tables 11-14 show the sensory evaluation results for "improvement of crushed tea leaf-like flavor" and "natural aroma and flavor harmony" in the green tea beverage samples of Test Examples 32, 34, 36, and 38. For the evaluation of "improvement of crushed tea leaf-like flavor," Test Example 31 was used as the control for Test Example 32, Test Example 33 for Test Example 34, Test Example 35 for Test Example 36, and Test Example 37 for Test Example 38.

[0087] [Table 11]

[0088] [Table 12]

[0089] [Table 13]

[0090] [Table 14]

[0091] The results in Tables 11-14 show that, even when the tannin content differs in green tea beverages, β-ionone and benzaldehyde can improve the taste of crushed tea leaves while also achieving a natural harmony of flavors as a green tea beverage.

[0092] Test 7. [Effects of differences in turbidity] The following experiment investigated how differences in turbidity (concentration of green tea powder) affect the improvement of the flavor of crushed tea leaves and the natural harmony of flavors in a green tea beverage.

[0093] (1. Preparation of green tea beverages) A green tea extract was prepared using the same method as in Test 1 and then sterilized. Green tea powder and β-ionone and / or benzaldehyde were added to this green tea extract to the concentrations shown in Table 15 to obtain the green tea beverage sample of Test Example 39.

[0094] (2. Sensory evaluation test) The degree of "improvement in the taste resembling crushed tea leaves" and "natural flavor harmony" in the green tea beverage sample of Test Example 39 was evaluated using the same method as in Test 2.

[0095] (3.Results) Table 15 shows the sensory evaluation results for "improvement of crushed tea leaf-like flavor" and "natural flavor harmony" of the green tea beverage sample from Test Example 39, with the green tea beverage sample from Test Example 3 as a control.

[0096] [Table 15]

[0097] The results in Table 15 show that, even when the turbidity (concentration of green tea powder) differs from that of Test Example 2 in the green tea beverage, β-ionone and benzaldehyde can improve the flavor of crushed tea leaves, while also achieving a natural flavor harmony as a green tea beverage.

[0098] Test 8. [Effects of differences in green tea powder] The following experiment investigated how differences in green tea powder affect the improvement of the flavor of ground tea leaves and the natural harmony of flavors in green tea beverages.

[0099] (1. Preparation of green tea beverages) Green tea extract was prepared using the same method as in Test 1 and sterilized. Green tea powder and β-ionone and / or benzaldehyde were added to this green tea extract to the concentrations shown in Table 16 to obtain the green tea beverage samples of Test Examples 40-41. However, while shaded tea leaf powder was used as green tea powder in Test Examples 2-39, matcha powder was used as green tea powder in Test Examples 40 and 41.

[0100] (2. Sensory evaluation test) The degree of "improvement in the taste resembling crushed tea leaves" and "natural flavor harmony" in the green tea beverage sample of Test Example 41 was evaluated using the same method as in Test 2.

[0101] (3.Results) Table 16 shows the sensory evaluation results for "improvement of crushed tea leaf-like flavor" and "natural aroma and flavor harmony" of the green tea beverage sample from Test Example 41, with the green tea beverage sample from Test Example 40 as a control.

[0102] [Table 16]

[0103] The results in Table 16 show that even when using a different green tea powder than that used in Test Example 2, β-ionone and benzaldehyde can improve the flavor of the green tea beverage, while also achieving a natural harmony of flavors as a green tea beverage. [Industrial applicability]

[0104] According to the present invention, it is possible to provide a packaged green tea beverage with improved flavor resembling crushed tea leaves while maintaining a turbidity below a predetermined level, as well as a method for producing the same.

Claims

1. A packaged green tea beverage whose absorbance at 660 nm is 0.6 or less when measured after being diluted five times, In the aforementioned packaged green tea beverage, the β-ionone content is 2 ppb or more, and the benzaldehyde content is 4 ppb or more. The aforementioned packaged green tea beverage.

2. A packaged green tea beverage according to claim 1, comprising crushed tea leaves.

3. The packaged green tea beverage according to claim 1 or 2, wherein the ratio of the concentration of benzaldehyde (ppb) to the concentration of β-ionone (ppb) is 0.008 to 250.

4. A method for producing a packaged green tea beverage in which the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The aforementioned manufacturing method.

5. The manufacturing method according to claim 4, comprising including crushed tea leaves in a packaged green tea beverage.

6. A method for improving the taste of crushed tea leaves in a containerized green tea beverage, wherein the absorbance at 660 nm is 0.6 or less when measured after a 5-fold dilution, The method includes preparing the packaged green tea beverage such that the β-ionone content is 2 ppb or more and the benzaldehyde content is 4 ppb or more. The aforementioned method.

7. The method according to claim 6, comprising containing crushed tea leaves in a bottled green tea beverage.

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