JP6920166B2 - Containered green tea beverage and its manufacturing method and method for suppressing the generation of photodegradable odor of packaged green tea beverage - Google Patents

Description

The present invention comprises a container-filled green tea beverage (also referred to as "blue-capped green tea beverage") formed by filling a container with a blue-colored green tea extract, a method for producing the same, and a blue-colored packaged green tea. The present invention relates to a method for suppressing the generation of lightly deteriorated odor of a beverage.

In recent years, unlike the conventional drinking form of green tea in which green tea is taken out with a kyusu and drunk, so-called containerized green tea beverages in which the green tea extract is packed in a container and can be drunk immediately have become widespread. Regarding this kind of packaged green tea beverage, for example, Patent Documents 1 to 3 have been proposed.

The bottled green tea beverage was originally intended to be used as it is in a refrigerated state, and was intended to stop depletion, so it has been well received especially in the hot summer months. However, with the advent of packaged green tea beverages for warm sales, drinking has become popular, especially in winter. Containered green tea beverages for warm sales are often tasted little by little and then drunk, so unlike the demand in the summer, the drinking style is aimed at the taste rather than the purpose of depletion. Has contributed.

Drinking styles aimed at such tastes have gradually become widespread among consumers, and have become widespread not only in packaged green tea beverages for heated sales but also in containerized green tea beverages stored in a refrigerator. As an example of this typical drinking style, there is a style in which a refrigerated containerized green tea beverage is drunk over a considerable amount of time while studying or working (so-called “chibi-dara drinking”). can. Such a drinking style has been conventionally found in coffee drinks, black tea drinks, etc., but it is said that it is a new drinking style that has never been seen in containerized green tea drinks whose original purpose is to stop depletion. You can.

As such chibi-dara drinking becomes widespread for bottled green tea beverages whose original purpose is to stop depletion, some consumers say that bottled green tea beverages have the same drinking purpose as coffee beverages and black tea beverages. That is, it has come to be required to have a taste. Such changes in consumer tastes for bottled green tea beverages have been noticeable in combination with the recent individualization of foods, and a wide variety of tastes that differ from individual consumer to individual consumers have come to be seen. There is. Under these circumstances, the development of packaged green tea beverages targeting specific consumer tastes is becoming active.

By the way, among such packaged green tea beverages having palatability (preference-oriented packaged green tea beverages), there has been a recent consumer need for the "blueness" inherent in green tea for packaged green tea beverages.
The "blueness" that green tea originally has here means "blue" that green tea leaves have as its color in addition to the taste and smell of green tea that green tea originally has without excessive burning. It means "sa".
Blue-colored, packaged green tea beverages are sometimes described as "raw" or "blue-smelling" by consumers who prefer traditional, strongly-burned green tea, and their light blue is also relatively "blue." May be recognized as.

A packaged green tea beverage having such a blue color can be prepared in various embodiments. For example, a method using a green tea extract prepared by using a certain percentage or more of the raw tea leaves, which is weakened compared to the degree of burning performed when processing the raw tea leaves, or a method of processing the raw tea leaves. Although the degree of burning is normal, a method of preparing by adding the above-mentioned raw tea leaves in a predetermined ratio to the green tea extract obtained thereby, or a plurality of these methods are appropriately selected. The method of combining can be mentioned.

Japanese Unexamined Patent Publication No. 2011-155877 Japanese Patent No. 4843118 Japanese Patent No. 4843119

It is required that the quality of the packaged green tea beverage does not deteriorate even if it is stored for a certain period of time. However, the bluish packaged green tea beverage has the palatability required by consumers, that is, the taste and smell of "blueness" and the "blueness" in light blue, as compared with the conventional packaged green tea beverage. It was difficult to maintain for a certain period of time.
In particular, a packaged green tea beverage having a blue color deteriorates when exposed to light rays, especially light rays in the wavelength range from red light to infrared light, and among them, light rays using an LED (light emitting diode) as a light source for a long time. It has been found that a deteriorated odor is generated.

Therefore, the problem to be solved by the present invention is a problem derived from a packaged green tea beverage having blue color, particularly a problem of generating a light-deteriorated odor when exposed to a light ray, for example, a light ray having an LED (light emitting diode) as a light source. It is to solve.

The present invention is a method for producing a packaged green tea beverage in which a container is filled with a green tea extract having a blue color, and the sugar concentration of the green tea extract is adjusted to 170 ppm to 400 ppm (this step is referred to as “green tea extract”. A container having a light-shielding portion and a light-transmitting scattering portion, wherein the haze value of the light-transmitting scattering portion is 30 or less and the total light transmittance is 80% or more. A container having a transmittance of 70 to 80% at a wavelength of 610 to 700 nm of the transmission / scattering portion is selected (this step is referred to as a “container selection step”), and the green tea extract obtained by the green tea extract adjusting step is used. We propose a method for producing a packaged green tea beverage, which comprises filling a container selected in the container selection step.

The present invention is also a packaged green tea beverage in which a container is filled with a green tea extract having a blue color, wherein the sugar concentration of the green tea extract is 170 ppm to 400 ppm, and the container filled with the green tea extract is provided. A container having a light-shielding portion and a light-transmitting scattering portion, the haze value of the light-transmitting scattering portion is 30 or less, the total light transmittance is 80% or more, and the wavelength of the light-transmitting scattering portion is 610 to 610. We propose a packaged green tea beverage characterized by having a transmittance of 70 to 80% at 700 nm.

According to the packaged green tea beverage and the method for producing the packaged green tea beverage proposed by the present invention, it is exposed to a problem derived from the packaged green tea beverage having blue color, that is, a light ray, particularly a light ray having an LED (light emitting diode) as a light source. It is possible to solve the problem of generating a light-deteriorating odor.

Hereinafter, an example of the embodiment of the present invention will be described in detail. However, the present invention is not limited to the following embodiments.

[Manufacturing method of this packaged green tea beverage]
The method for producing a packaged green tea beverage according to an example of the embodiment of the present invention (referred to as "method for producing the present packaged green tea beverage") is at least (1) adjusting the sugar concentration of the green tea extract to a predetermined range. A green tea extract (also referred to as "real green tea extract"), that is, a green tea beverage solution is obtained (this step is referred to as a "green tea extract adjusting step"), (2) a haze value in a predetermined range, and a total light transmission rate in a predetermined range. And a container (also referred to as "this container") having a light transmitting and scattering portion and a light-shielding portion having a transmittance of a wavelength of 61 to 700 nm in a predetermined range is selected (this step is also referred to as a "container selection step"), (3. ) The production method is characterized in that the main green tea extract obtained by the green tea extract adjusting step is filled in the container (this step is referred to as a "filling step").

The method for producing the present packaged green tea beverage may include at least three steps of (1) green tea extract preparation step, (2) container selection step, and (3) filling step.
(3) The filling step is a step performed after the (1) green tea extract adjusting step and (2) container selection step due to its nature. On the other hand, the (1) green tea extract adjusting step and (2) container selecting step may be preceded by any of the steps, and (1) green tea extract adjusting step and (2) container selecting step, respectively. Part or all of the steps may be performed at the same time.

<Green tea extract adjustment process>
In the green tea extract adjusting step, it is preferable to adjust the sugar concentration of the green tea extract obtained by extracting from the green tea leaves to 170 ppm to 400 ppm to obtain a green tea extract having a blue color, that is, a green tea beverage solution having a blue color. ..

In the present invention, the "green tea extract having blueness" means a green tea extract obtained by using "green tea leaves having blueness", and the container filled with the green tea extract having blueness is " It is called "green tea beverage in a container with blueness".

(Green tea leaves)
The green tea leaf is preferably a green tea leaf having a blue color.
Here, the "green tea leaf having blueness" is a so-called "green tea", that is, a processed tea leaf obtained through rough tea processing, and the green tea leaf is subjected to rough tea processing within 12 hours after being plucked. This is a green tea leaf adjusted so that the temperature of the tea leaf does not exceed 100 ° C. when the green tea leaf is burned.

In the above green tea leaves, when the main tea of the tea leaves, that is, the main part excluding the appearance such as stems, floating leaves, and powder, was visually observed on the black examination tray, the hue classification of the main tea was within the range of 25 to 45. It is preferably a certain green tea leaf, and more preferably the Munsell lightness is 2-3. Further, it is particularly preferable that the Munsell saturation is in the range of 1 to 2.

The hue classification, Mansell saturation and Mansell lightness are based on the Japan Paint Manufacturers Association "2017 J Edition Standard Color Color Sample Book", and the color comparison between green tea leaves and color samples is "JIS Z 8723: 2000 (Visual comparison method of surface color) 11 (Procedure of color comparison) ”.

The type of the green tea leaf is not particularly limited. For example, tea classified as non-fermented tea such as sencha, gyokuro, matcha, and tamaryokucha is included, and a blend of two or more of these is also included.

(Rough tea processing and burning processing)
The above green tea leaves are rubbed by rough kneading, kneading, medium kneading, fine kneading, etc., after inactivating (blue killing) the oxidase contained in the fresh tea leaves by applying steam heat or the like to the fresh tea leaves. It is usual to perform a series of rough tea processing to dry and then to burn.

It is preferable to perform the burning process by using, for example, a rotary drum type burning machine, so that the tea leaf temperature does not exceed 100 ° C. and the hue classification is within the range of 25 to 45 as described above. ..

(Manufacturing of green tea extract)
The green tea leaves that have been subjected to rough tea processing and burning as described above are extracted with water at 5 to 95 ° C. for 1 to 30 minutes, the extract is cooled, filtered if necessary, and further if necessary. Then, additives such as vitamin C and a pH adjuster may be added to obtain a green tea extract.

(Adjustment of sugar concentration)
In the green tea extract adjusting step, it is preferable to adjust the saccharide concentration of the green tea extract to 170 ppm to 400 ppm so that the saccharide concentration of the green tea beverage packed in this container is 170 ppm to 400 ppm, particularly 200 ppm or more or 380 ppm or less, and 220 ppm or more among them. Alternatively, it is more preferable to adjust the concentration to 360 ppm or less.
By adjusting the sugar concentration of the green tea extract to the above range, it is possible to obtain effects such as suppressing the generation of photodegrading odor and not impairing the characteristic blueness.

Further, in the green tea extract adjusting step, the ratio (w / w%) of the amount of disaccharide to the amount of soluble solids derived from tea leaves of the green tea extract is adjusted to 4.80 to 9.00%, and the green tea beverage packed in this container is prepared. The ratio (w / w%) of the amount of disaccharide to the amount of soluble solids derived from tea leaves is preferably 4.80 to 9.00%, among which 5.00% or more or 6.50% or less, and 5.20 among them. It is more preferable to adjust it to% or more or 6.00% or less.

Here, the "sugar" refers to the concentration of a saccharide that is a combination of a monosaccharide and a disaccharide.
A "monosaccharide" is _{a carbohydrate represented by the general formula C 6} (H ₂ O) ₆ , which cannot be hydrolyzed to a simpler sugar. The monosaccharide referred to in the present invention represents glucose (dextrose) and fructose (fructose).
Further, the "disaccharide" is _{a carbohydrate represented by the general formula C 12} (H ₂ O) ₁₁ , which produces a monosaccharide by hydrolysis, and the disaccharide referred to in the present invention is sucrose (maltose). , Cellobiose, maltose (maltose).

As a method for adjusting the saccharide concentration in the green tea extract adjusting step, for example, the type of green tea leaves, drying (burning) processing, etc. may be adjusted to adjust the saccharide concentration of the green tea extract. You may adjust the sugar concentration of the green tea extract by mixing two or more kinds of green tea extracts. Further, the sugar concentration may be adjusted by appropriately adding components to the green tea extract.
More specifically, the sugar concentration of the green tea extract can be adjusted by a known method as described in Japanese Patent No. 4843118, Japanese Patent No. 4843119, and the like. For example, the drying (burning) processing of tea leaves can be adjusted under appropriate conditions. When the drying (burning) process of tea leaves is strengthened, sugars are decomposed and reduced. However, the sugar concentration can be adjusted according to the drying (burning) conditions of the tea leaves. It is also possible to adjust by adding saccharides. Since the original flavor balance of green tea beverages may be lost, the conditions for obtaining tea extract are adjusted without adding sugar, and the conditions are adjusted by mixing tea extracts or adding tea extract. Is preferable.

(Adjustment of glyceroglycolipid amount)
In the green tea extract adjusting step, the amount of glyceroglycolipid in the above green tea extract is adjusted to 0.3 to 20.0 ppm, and the amount of glyceroglycolipid in the green tea beverage packed in this container is adjusted to 0.3 to 20.0 ppm. It is preferable to adjust the amount to 0.5 ppm or more or 18.0 ppm or less, and more preferably 1.0 ppm or more or 15.0 ppm or less.
By adjusting the amount of glyceroglycolipid in the green tea extract within the above range, it is possible to suppress the generation of photodegradable odor, and further, it is possible to appropriately feel the bluish tint of green tea.

The above-mentioned "glyceroglycolipid" refers to a glycolipid in which a sugar chain composed of 1 to 3 monosaccharides is ester-bonded to diacylglycerol.
Examples of the monosaccharides constituting the sugar chain contained in the glyceroglycolipid include galactose, glucose, mannose, fructose, xylose, arabinose, fucose, quinobos, lambnorse, sulfoquinovose and the like, and an acyl group. Can be a linear or branched fatty acid residue having 6 to 24 carbon atoms of saturated or unsaturated carbon atoms. Specific examples thereof include linolenic acid, linoleic acid, oleic acid, stearic acid, and palmitic acid.
Glyceroglycolipids include at least monogalactosyldiacylglycerol (MGDG) and digalactosyldiacylglycerol (DGDG). In beverages, glyceroglycolipids can be considered to exist as a colloidal dispersion system.

In order to adjust the amount of glyceroglycolipid in the green tea extract within the above range, known techniques such as the type of tea leaves and the extraction method (eg, Japanese Patent Application Laid-Open No. 2017-74014) can be mentioned. Further, the amount of glyceroglycolipid in the green tea extract may be adjusted by mixing two or more kinds of green tea extracts. However, the method is not limited to this method.

(Adjustment of particles derived from tea leaves)
In the green tea extract adjusting step, the average particle size of the tea leaf-derived particles of the green tea extract is adjusted to 1.0 μm to 20.0 μm, and the average particle size of the tea leaf-derived particles of the green tea beverage packed in this container is 1.0 μm to 20. The average particle size of the tea leaf-derived particles is preferably 1.0 μm or less, and more preferably 10.0 μm or less.
By adjusting the average particle size of the tea leaf-derived particles in the green tea extract to the above range, it is possible to obtain effects such as further suppressing the generation of photodegrading odor while maintaining the characteristic blue color. can.

Here, the "tea leaf-derived particles" refer to fine particles or fine tea leaves that are eluted when the tea leaves are extracted. Further, when crushed tea leaves are added, crushed tea leaves are also included.

In order to adjust the average particle size of the tea leaf-derived particles in the green tea extract within the above range, it can be adjusted by subjecting the raw material to a drying (burning) process, filtering the extract, or the like. Further, the average particle size of the tea leaf-derived particles in the green tea extract may be adjusted by mixing two or more kinds of green tea extracts. However, the method is not limited to these methods.
Examples of the filtration means include ultrafiltration, fine filtration, precision filtration, reverse osmosis membrane filtration, electrodialysis, membrane filtration of biofunctional membranes, and filtration slag filtration using a porous medium. Above all, from the viewpoint of productivity and particle size adjustment, it is preferable to adjust by filtration using either one or both of a filter agent containing a large amount of silica or a porous medium such as diatomaceous soil. However, the method is not limited to this method.

(Adjustment of 2,5-dimethylpyrazine / Z-3-hexenol)
In the green tea extract preparation step, the ratio (2,5-dimethylpyrazine / Z-3-hexenol) of the 2,5-dimethylpyrazine concentration (ppb) to the Z-3-hexenol concentration (ppb) of the green tea extract is 13 It is preferable to adjust the concentration of 2,5-dimethylpyrazine / Z-3-hexenol in the present packaged green tea beverage to 13 or less, and more preferably 10 or less, and more preferably 7 or less.
By adjusting in this way, it is possible to suppress the generation of photodegradable odor, and further, it is possible to appropriately feel the bluish tint of green tea.

In order to adjust 2,5-dimethylpyrazine / Z-3-hexenol in the above green tea extract, it is preferable to adjust by drying (burning) the tea leaves and appropriately changing the extraction conditions, and in particular, the green tea extract. It is preferable to adjust in the adjusting step. Further, two or more kinds of green tea extracts may be mixed to prepare 2,5-dimethylpyrazine / Z-3-hexenol in the green tea extract. However, the method is not limited to this method.

(Adjustment of total catechin concentration)
In the green tea extract adjusting step, it is preferable to adjust the total catechin concentration of the green tea extract to 250 ppm to 600 ppm so that the total catechin concentration of the green tea beverage packed in this container is 250 ppm to 600 ppm, particularly 300 ppm or more or 550 ppm or less. Among them, it is more preferable to adjust the concentration to 300 ppm or more or 500 ppm or less.
By adjusting the total catechin concentration of the green tea extract to the above range, it is possible to solve the above-mentioned problems and to make the astringency of green tea more appropriate.

Here, the "total catechin concentration" means catechin (C), galocatechin (GC), catechin gallate (Cg), galocatechin gallate (GCg), epicatechin (EC), epigallocatechin (EGC), epicatechin. Galate (ECg) and epigallocatechin gallate (EGCg) mean a total of 8 types, and total catechins mean the total value of 8 types of catechin concentrations.

In order to adjust the total catechin concentration of the green tea extract to the above range, the extraction conditions may be adjusted as appropriate. At this time, it is possible to adjust by adding catechins, but since the balance of the green tea beverage may be lost, the conditions for obtaining the tea extract are adjusted, and the tea extracts are mixed or mixed with each other. It is preferable to adjust by adding a tea extract or the like. However, the method is not limited to this method.

(Adjustment of electron localized catechin concentration)
In the green tea extract adjusting step, it is preferable to adjust the green tea extract so that the electron-localized catechin concentration of the packaged green tea beverage is 225 ppm to 540 ppm, particularly 270 ppm or more or 495 ppm or less, and among them, 270 ppm or more or 450 ppm or less. It is more preferable to adjust.
By adjusting the electron-localized catechin concentration of the green tea extract to the above range, it is possible to solve the above-mentioned problems and to further appropriately feel the astringency of green tea.
Regarding the amounts of the above-mentioned various components other than the electron-localized catechin concentration of the green tea extract, the component ratio of the green tea extract is maintained in the green tea beverage packed in this container, while the electron-localized catechin concentration of the green tea extract is sterilized. It will fluctuate as it goes through the process. Therefore, regarding the electron-localized catechin concentration, it is preferable to adjust the electron-localized catechin concentration of the green tea extract in consideration of the fluctuation rate in the sterilization step.

Here, the "electron localized catechin concentration" is a catechin having a triol structure (a structure in which three OH groups are adjacent to each other on the benzene ring) and is considered to easily cause charge localization when ionized. Specifically, epigallocatechin gallate (EGCg), epigallocatechin (EGC), epicatechin gallate (ECg), gallocatechin gallate (GCg), gallocatechin (GC), and catechin gallate (Cg) are applicable.

In order to adjust the electron-localized catechin concentration of the green tea extract within the above range, the extraction conditions may be adjusted as appropriate. However, since it easily changes depending on the extraction time and temperature, it is not preferable that the temperature is too high or the extraction time is too long from the viewpoint of retaining the aroma of the beverage. At this time, it is also possible to add electron-localized catechins for adjustment. Further, since the balance of the green tea beverage may be lost, it is preferable to adjust the extraction conditions for obtaining the tea extract, mix the tea extracts, or add the tea extract. However, the method is not limited to this method.

(Adjustment of caffeine concentration)
In the green tea extract adjusting step, it is preferable to adjust the caffeine concentration of the green tea extract to 100 ppm to 220 ppm so that the caffeine concentration of the green tea beverage packed in this container is 100 ppm to 220 ppm, particularly 110 ppm or more or 210 ppm or less. Above all, it is more preferable to adjust to 120 ppm or more or 200 ppm or less.
By adjusting the caffeine concentration of the green tea extract in the above range, it is possible to solve the above-mentioned problems and to make the bitterness of green tea more appropriate.

To adjust the caffeine concentration of the green tea extract to the above range, spray boiling water on the tea leaves or immerse the tea leaves in boiling water to elute the caffeine in the tea leaves, and use the tea leaves to prepare the tea extract. These tea extracts may be prepared and mixed with each other for adjustment. Further, caffeine may be adsorbed and removed by allowing an adsorbent such as activated carbon or white clay to act on the extract. However, the method is not limited to this method.

(Adjustment of soluble solid content concentration)
In the green tea extract adjusting step, the concentration of the soluble solid content derived from the tea leaves of the green tea extract is adjusted to 0.25% to 0.50%, and the concentration of the soluble solid content of the green tea beverage packed in the present container is 0.25. It is preferably 0% to 0.50%, and more preferably 0.25% or more or 0.47% or less, and more preferably 0.25% or more or 0.45% or less.
Here, the "soluble solid content derived from tea leaves" refers to a value when the soluble solid content obtained by extracting from green tea is converted into sucrose.
By adjusting the soluble solids derived from tea leaves of the green tea extract to the above range, it is possible to solve the above-mentioned problems and to make the concentration of green tea more appropriate.

In order to adjust the soluble solids derived from tea leaves of the green tea extract within the above range, a method of adjusting according to the extraction conditions and the like can be mentioned. Further, two or more kinds of green tea extracts may be mixed to prepare soluble solids derived from tea leaves of the green tea extract. However, the method is not limited to this method.

(Adjustment of pH)
In the green tea extract adjusting step, it is preferable to adjust the pH of the green tea extract to 6.0 to 6.5 at 20 ° C. to make the pH of the green tea beverage packed in the present container 6.0 to 6.5. Above all, it is more preferable to adjust to 6.4 or less, and among them, 6.1 or more or 6.3 or less.
By adjusting the pH of the green tea extract to the above range, the above-mentioned problems can be solved and the aroma of green tea can be further improved.

In order to adjust the pH of the green tea extract within the above range, a method of adding vitamin C, baking soda, or the like can be mentioned. Further, the pH of the green tea extract may be adjusted by mixing two or more kinds of green tea extracts. However, the method is not limited to this method.

The concentrations of the above-mentioned monosaccharides, disaccharides, catechins, electron-localized catechins, and caffeine can be measured by a calibration curve method or the like using a high performance liquid chromatogram (HPLC) or the like.

<Container selection process>
The container selection step is a step of selecting a present container suitable for a method for producing a green tea beverage packed in a container, in other words, a present container suitable for a “green tea beverage packed in a container having a blue color”. As described above, the haze value in a predetermined range, the total light transmittance in a predetermined range, and the light transmittance of a wavelength of 610 to 700 nm (660 nm as a representative value) are in a predetermined range. It is a step of selecting a container having.

Here, the "light-shielding portion" in the present container is a portion that blocks light, and means an opaque portion or a portion that reduces the transmittance of a specific wavelength. Specifically, it is a portion where the total light transmittance is less than 80% and the transmittance at a wavelength of 610 to 700 nm (typical value is 660 nm) is less than 70%.
On the other hand, the "light transmitting portion" means a portion that transmits light and the inside of the container is visible, a portion having a haze value of 30 or less and a total light transmittance of 80% or more, and having a wavelength of 610. It is a portion where the transmittance at about 700 nm (660 nm as a representative value) is 80% or more.
The "light transmitting and scattering part" means a part where the contents can be visually recognized by transmitting light and irradiating the inside of the container, and further means a part which blocks only wavelengths in a predetermined range, and specifically. Has a haze value of 30 or less, a total light transmittance of 80% or more, and a transmittance of 70% to 80% at a wavelength of 610 to 700 nm (typical value of 660 nm).

As described above, in the "green tea beverage in a container having blueness", for example, raw tea leaves in which the degree of burning performed in the rough tea processing of raw tea leaves is weakened as compared with the degree normally performed are used in a certain proportion or more. The method of preparing and obtaining the raw tea leaves and the degree of burning performed in the rough tea processing of the raw tea leaves are set to a normal level, and the raw tea leaves as described above are added to the green tea extract obtained thereby in a predetermined ratio. It can be obtained by appropriately selecting and combining a method prepared by the above method or a plurality of these methods. The "blue-colored packaged green tea beverage" thus obtained tends to be easily damaged in taste, aroma, light blue, etc. due to deterioration due to light over time. Therefore, the container selection step is particularly important for maintaining the quality of the "blue-colored packaged green tea beverage" when it is stored for a long period of time.

(This container)
The container selected in the container selection step is preferably the following container.
That is, this container has a haze value in a predetermined range, a total light transmittance in a predetermined range, and a light transmitting / scattering unit having a transmittance at a wavelength of 610 to 700 nm (typical value of 660 nm) in a predetermined range, and a light transmitting unit. , It is preferable that the container has a light-shielding portion.

The light transmission / scattering portion preferably has a haze value of 30 or less, more preferably 10 or more, and more preferably 13 or more.
Further, the light transmitting and scattering portion preferably has a total light transmittance of 80% or more, and more preferably 85% or more or 95% or less.
If the light transmitting and scattering portion of this container has a haze value and total light transmittance in the above range, the light blue of the green tea beverage inside the container can be confirmed, while the light deterioration of the green tea beverage can be suppressed.

The above-mentioned "haze value" is a degree of cloudiness, which is a numerical value indicating the degree of transparency of glass, plastic or liquid, and "total light transmittance" is a parallel component of light rays passing through an object. And the transmittance of light rays including all the diffusion components.

Further, the transmittance of the light transmitting and scattering portion at a wavelength of 610 to 700 nm (660 nm as a representative value) is preferably 70 to 80%, more preferably 77% or less, and more preferably 75% or less. ..
If the light transmitting and scattering part of this container has a transmittance at a wavelength of 610 to 700 nm (typical value of 660 nm) within the above range, the light blue of the green tea beverage inside the container can be confirmed, while the light deterioration of the green tea beverage, especially It is possible to further suppress light deterioration due to light using an LED as a light source.

As a means for forming the light transmitting and scattering portion of the container so as to have the above characteristics, for example, the convex portions or the convex portions can be formed so as to be continuously arranged side by side to scatter the light rays from the outside. The means to do so can be mentioned. For example, a means for forming a zigzag shape in cross section can be mentioned. However, the method is not limited to this method.

It is preferable that the convex portions have a quadrangular pyramid shape, a conical shape, or the like arranged in parallel around the periphery. Further, in the above-mentioned ridges, long ridges may be continuously arranged in the peripheral direction in the direction from the upper part of the container to the bottom surface, or in the direction from the upper part to the bottom surface of the container. The ridges that are long in the diagonal direction may be arranged side by side in the peripheral direction, or the ridges that are long in the peripheral direction may be continuous in the direction from the top to the bottom of the container. It may be arranged side by side.

The convex portion or the convex portion preferably has an oblique angle of 5 to 30 °, particularly 10 ° or more or 30 ° or less, and among them, 15 ° or more or 25 ° or less.
Further, the convex portion or the convex portion preferably has a top angle of 120 to 170 °, particularly 160 ° or less, and 130 ° or more or 150 ° or less among them. When the oblique angle of the convex portion or the convex portion and the angle of the apex are within the above range, the haze value of the light transmitting and scattering portion, the total light transmittance, and the transmittance at a wavelength of 610 to 700 nm can be adjusted within the above range. After solving the above-mentioned problems, the visibility of the light blue of green tea can be further improved.
Furthermore, the pitch of the convex portion or the convex portion (distance between adjacent apex portions) is preferably 0.5 to 4.0 mm from the viewpoint of obtaining the above effect evenly in the light transmitting and scattering portion, and among them, 3 It is more preferably 5.5 mm or less, and more preferably 1.0 mm or more or 3.0 mm or less.

In this container, in consideration of the incident direction of sunlight and room light, the upper part of the container body, especially the upper part of the body of the container, the shoulder where the upper end of the body is narrowed, and the upper end of the shoulder. It is preferable to form a shoulder portion where the upper end portion of the body portion is narrowed as a light transmission scattering portion, as a portion where sunlight or indoor light is likely to enter the container, such as a cap fastening portion which is continuous with the cap fastening portion.
The cap fastening portion continuous with the upper end of the shoulder portion is neither a light transmitting scattering portion nor a light blocking portion, and may be formed as usual.

It is preferable that the light-shielding portion of the present container has a total light transmittance of less than 80% and a transmittance of less than 70% at a wavelength of 610 to 700 nm (typical value of 660 nm).
The light-shielding portion can be formed by covering the container body, for example, the body of the container body with a colored label opaquely printed on a label made of, for example, polyethylene terephthalate or polystyrene resin.
At this time, the colored label forming the light-shielding portion preferably has an average total light transmittance of less than 80%, particularly 70% or less, and particularly preferably 50% or less.
In addition, "the total light transmittance is preferably less than 80% on average" means that a part of the colored label is transparent or light-colored, so that the total light transmittance is high. Even so, it means that the total light transmittance as an average value averaged by the total area of the colored label is preferably less than 80%.

The light transmitting portion of this container is a portion corresponding to the normal peripheral surface portion of a conventional transparent plastic bottle, and from the viewpoint of having transparency, the total light transmittance is 80% or more and the wavelength is 610 to 700 nm. The transmittance at (typical value of 660 nm) is preferably 80% or more.

Specifically, the light transmitting portion has a haze value of 10 or less, particularly 9 or less, of which 8 or less, and a transmittance of 80% or more at a wavelength of 610 to 700 nm (typical value of 660 nm), particularly 83. % Or more, more preferably 85% or more.

The light transmitting portion is preferably 20% or less of the peripheral area of the container body, particularly preferably 15% or less, and more preferably 10% or less.
Further, it is preferable that the light transmitting portion of the present container is a light transmitting portion from the lower end portion to the upper portion of the bottom portion of the container body, particularly an intermediate portion from the bottom portion to the body portion.
In the present invention, a portion of the colored label that is transparent or has a total light transmittance of 80% or more is included in the light transmitting portion.

The light-shielding portion of the container preferably occupies 75 to 95% of the peripheral area of the container body, and more preferably 75% or more or 90% or less, and more preferably 75% or more or 85% or less.
Further, it is preferable that the light-shielding portion of the container is a light-shielding portion from the upper end portion of the body portion of the container body to the lower portion, particularly from the middle portion to the lower portion of the shoulder portion.
The portion of the body of the container body that is 40 mm or less, particularly 30 mm or less, and 25 mm or less from the bottom surface is not easily affected by light rays, and therefore does not have to be a light-shielding portion. However, it may be a light-shielding portion.

As a preferable example of this container, a transparent plastic bottle container body having a body having a bottomed shape, a shoulder where the upper end of the body is narrowed, a cap fastening portion continuous with the upper end of the shoulder, and an opening. A container provided with a cap and a cap, the shoulder portion corresponding to 5 to 25% of the peripheral area of the container body is used as the light transmitting and scattering portion, and the outer periphery of the bottle container body is covered with a colored label. Examples thereof include a container in which 75 to 95% of the peripheral area of the main body is a light-shielding portion and the remaining portion is a transmission portion.

<Filling process>
In the filling step in the method for producing a green tea beverage packed in a container, the green tea extract prepared as described above (referred to as “green tea extract”) is filled in the container.

[Green tea beverage in this container]
According to the method for producing a green tea beverage packed in a container, a green tea beverage packed in a container (“green tea beverage packed in a container”) can be produced by filling the container with the green tea extract and sealing the container.

[How to suppress this photodegrading odor]
Next, as another example of the embodiment of the present invention, a method for suppressing a photodegradable odor in a packaged green tea beverage (referred to as a “photodegradable odor suppressing method”) will be described.

In this light-deteriorated odor suppression method, as a container for filling a green tea beverage, the above-mentioned container, for example, a body portion having a bottomed shape, a shoulder portion in which the upper end portion of the body portion is narrowed, and a cap continuous with the upper end portion of the shoulder portion. A transparent plastic bottle container body having a fastening portion and an opening and a cap are provided, and a colored label is coated on the outer periphery of the bottle container body to form a light-shielding portion, and at least the shoulder portion is the light transmission scattering portion. The first feature is to use the container described above, and the second feature is to use the above-mentioned main green tea extract, for example, a green tea extract having a saccharide concentration of 170 ppm to 400 ppm, as the green tea beverage to be filled in the container. This is a method for suppressing a light-deteriorating odor in a packaged green tea beverage.

According to this photodegradable odor suppression method, it is possible to suppress the generation of photodegradable odor even when exposed to light rays, particularly light rays using an LED (light emitting diode) as a light source.

<Explanation of words>
In the present invention, when expressed as "X to Y" (X, Y are arbitrary numbers), unless otherwise specified, it means "X or more and Y or less" and "preferably larger than X" or "preferably Y". It also includes the meaning of "smaller".
Further, when expressed as "X or more" (X is an arbitrary number) or "Y or less" (Y is an arbitrary number), it means "preferably larger than X" or "preferably less than Y". Intention is also included.

Hereinafter, the description will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.

<Green tea extract adjustment process>
(Green tea extract A)
Tea leaves (Yabukita seeds, Ichibancha Fukamushi from Shizuoka Prefecture) processed into rough tea within 12 hours of plucking are set to a temperature of 350 ° C and a drying time so that the tea temperature does not exceed 100 ° C with a rotary drum type firer. Drying (burning) was performed under the condition of 5 minutes, and 12 g of the tea leaves (hue classification 25, Mansell lightness 3, Mansell saturation 1) was extracted with 480 ml of hot water at 90 ° C. for 3.5 minutes. After cooling the extract, filter it with a filter (made of polypropylene) with an opening of 50 μm, add 0.45 g of vitamin C, add baking soda so that the pH becomes 6.3, make up to 1000 ml, and extract green tea. Liquid A was obtained.

(Green tea extract B)
20 g of tea leaves (Yutaka Midori seed, Kagoshima Prefecture Ichibancha Fukamushi, hue classification 35, Mansell lightness 2, Mansell saturation 1) processed into rough tea within 12 hours after plucking and powdered tea (ball mill crushing (ball mill crushing)) 1 g of Makino BM-400) (input amount 200 kg)) was extracted with 600 ml of water at 30 ° C. for 6 minutes. After cooling the extract, it was treated with a centrifuge (SA1 continuous centrifuge manufactured by Westfalia) at a flow velocity of 480 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 0.45 g of vitamin C was added. Baking soda was added so that the pH became 6.3, and the mixture was adjusted to 1000 ml to obtain a green tea extract B.

(Green tea extract C)
Tea leaves (Yabukita seeds, second tea from Shizuoka prefecture, lightly steamed) that have been rough tea processed within 12 hours of plucking are set to a temperature of 300 ° C and a drying time so that the tea temperature does not exceed 100 ° C with a rotary drum type firer. Drying (burning) was performed under the condition of 4 minutes, and 8 g of the tea leaves (hue classification 35, Mansell lightness 3, Mansell saturation 2) was extracted with 320 ml of hot water at 80 ° C. for 8.5 minutes. After cooling the extract, it was treated with a centrifuge (SA1 continuous centrifuge manufactured by Westfalia) at a flow velocity of 480 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 0.45 g of vitamin C was added. Baking soda was added so that the pH became 6.3, and the mixture was adjusted to 1000 ml to obtain a green tea extract C.

(Green tea extract D)
Tea leaves (Yutaka Midori seeds, Ichibancha Fukamushi from Kagoshima Prefecture) processed into rough tea within 12 hours of plucking are set to a temperature of 280 ° C and a drying time so that the tea temperature does not exceed 100 ° C. Drying (burning) was performed under the condition of 6 minutes, and 20 g of the tea leaves (hue classification 35, Mansell lightness 3, Mansell saturation 1) and powdered tea obtained by crushing the tea leaves (ball mill crushing (BM-manufactured by Makino)). 400) (Additional amount 200 kg)) 2 g was extracted with 600 ml of water at 30 ° C. for 6 minutes. After cooling the extract, it was treated with a centrifuge (SA1 continuous centrifuge manufactured by Westfalia) at a flow velocity of 480 L / hr, a rotation speed of 10000 rpm, and a centrifugal sedimentation area (Σ) of 1000 m ² , and 0.45 g of vitamin C was added. Baking soda was added so that the pH became 6.3, and the mixture was adjusted to 1000 ml to obtain a green tea extract D.

(Green tea extract E)
Tea leaves (Yabukita seeds, the most lightly steamed tea from Kagoshima prefecture) processed into rough tea within 12 hours of plucking are set to a temperature of 330 ° C and drying time so that the tea temperature does not exceed 100 ° C. Drying (burning) was performed under the condition of 5 minutes, and 9 g of the tea leaves (hue classification 27, Mansell lightness 3, Mansell saturation 1) were extracted with 360 ml of hot water at 70 ° C. for 8 minutes. After cooling the extract, filter it with a filter (made of polypropylene) with an opening of 1 μm, add 0.45 g of vitamin C, add baking soda so that the pH becomes 6.3, make up to 1000 ml, and extract green tea. Liquid E was obtained.

(Green tea extract F)
Tea leaves (Yabukita seeds, the most lightly steamed tea from Kagoshima prefecture) processed into rough tea within 12 hours of plucking are set to a temperature of 330 ° C and drying time so that the tea temperature does not exceed 100 ° C. Drying (burning) was performed under the condition of 5 minutes, and 9 g of the tea leaves (hue classification 27, Mansell lightness 3, Mansell saturation 1) were extracted with 360 ml of hot water at 70 ° C. for 8 minutes. After cooling the extract, it was filtered through a filter (made of polypropylene) having an opening of 1 μm. To this, 0.3 g of powdered tea (ball mill crushed (BM-400 manufactured by Makino) (addition amount 200 kg)) obtained by crushing the above tea leaves is added, 0.45 g of vitamin C is added, and the pH becomes 6.3. Baking soda was added and pulverized to 1000 ml to obtain green tea extract F.

<Container selection process>
(Container 1)
Made of polyethylene terephthalate, the bottom, the body, the shoulder where the upper end of the body is narrowed (8.5% of the circumference of the container body), the neck continuous with the upper end of the shoulder, and the neck A transparent six-sided panel bottle container body (525 ml capacity, body diameter 65 mm, height 225 mm, six-sided panel bottle) having a formed cap fastening portion and opening, and a white cap (total light transmission rate 7.0%). The shoulder portion of the container is a light transmitting and scattering portion, and the outer periphery of the body portion extends from the upper end of the body portion to a position 20 mm above the bottom portion (corresponding to 81% of the peripheral area of the container body). A colored label (polyethylene terephthalate, hue classification 35, mansell lightness 6, mansell saturation 10) is covered so as to cover, 81% of the peripheral area of the container body is a light-shielding part, and the remaining body and neck are transparent parts. Adopted a container that is.

The light transmitting and scattering portion has a long convex portion (triangular cross section, oblique angle 20 °, top angle 140 °, mountain pitch 2.0 mm) on the entire peripheral surface of the shoulder portion in the circumferential direction. Haze value 20.6, total light transmittance 90.4%, maximum transmittance of 74.1% to 700nm wavelength is 74.1%, minimum value is 73.3%, wavelength. The transmittance at 660 nm was 73.7%.
In the light-shielding portion, the average value of the total light transmittance is 33.5%, the average value of the transmittance at a wavelength of 660 nm is 0.7%, and the maximum value of the average transmittance at a wavelength of 610 to 700 nm is 1.0%. The minimum value was 0.6%.
In the above-mentioned transmitting portion, the average value of the total light transmittance is 89.9%, the average value of the transmittance at a wavelength of 660 nm is 89.2%, and the maximum value of the average transmittance at a wavelength of 610 to 700 nm is 89.3%. The minimum value was 89.1%.

(Container 2)
The shape of the ridges of the light transmitting and scattering part of the container 1 was changed (triangular cross section, oblique angle 7 °, top angle 166 °) (light transmitting scattering part haze value 14.9, total light transmittance 92.0%). A container 2 similar to the above container 1 was selected except that the maximum value of the transmittance at a wavelength of 610 nm to 700 nm was 77.0%, the minimum value was 76.6%, and the transmittance at a wavelength of 660 nm was 76.7%).

(Container 3)
The shape of the ridges of the light transmitting and scattering part of the container 1 was changed (triangular cross section, oblique angle 30 °, top angle 120 °) (haze value of light transmitting and scattering part 23.0, total light transmittance 89.7). %, The maximum value of the transmittance at a wavelength of 610 nm to 700 nm is 72.3%, the minimum value is 71.9%, and the transmittance at a wavelength of 660 nm is 72.0%). ..

(Container 4)
The shape of the ridges of the light transmitting and scattering part of the container 1 was changed (triangular cross section, oblique angle 4 °, top angle 172 °) (haze value of light transmitting and scattering part 13.2, total light transmittance 90.0). %, The maximum value of the transmittance at a wavelength of 610 nm to 700 nm is 84.2%, the minimum value is 83.5%, and the transmittance at a wavelength of 660 nm is 83.8%). ..

<Example 1>
As shown in Table 1 below, the green tea extract A and the green tea extract B are mixed at a ratio of 50% by mass and 50% by mass, and are sterilized by a UHT sterilizer at 135 ° C. for 30 seconds (F0 = 12). After sterilization and cooling at 35 ° C., the container 1 was filled under aseptic conditions, and a plastic cap (NC flap, white) was wound with a torque specified by Nippon Cloger Co., Ltd. to produce a packaged green tea beverage.

<Examples 2 and 3>
A packaged green tea beverage was produced in the same manner as in Example 1 except that the mixing ratio of the green tea extract A and the green tea extract B was changed as shown in Table 1 below.

<Examples 4 and 5>
A containerized green tea beverage was produced in the same manner as in Example 1 except that the container 1 was changed as shown in Table 1 below.

<Example 6>
A containerized green tea beverage was produced in the same manner as in Example 2 except that the container 1 was changed as shown in Table 1 below.

<Example 7>
A containerized green tea beverage was produced in the same manner as in Example 3 except that the container 1 was changed as shown in Table 1 below.

<Examples 8 and 9>
A packaged green tea beverage was produced in the same manner as in Example 1 except that the mixing ratio of the green tea extract C and the green tea extract D was changed as shown in Table 1 below.

<Example 10>
As shown in Table 1 below, the green tea extract B and the green tea extract E were mixed at a ratio of 5% by mass and 95% by mass and filled in the container 1 in the same manner as in Example 1. Manufactured a green tea beverage.

<Example 11>
As shown in Table 1 below, the green tea extract A and the green tea extract E were mixed at a ratio of 15% by mass and 85% by mass and filled in the container 1 in the same manner as in Example 1. Manufactured a green tea beverage.

<Examples 12, 13, 14, 15>
As shown in Table 2 below, a packaged green tea beverage was produced in the same manner as in Example 1 except that the green tea extract was changed.

<Comparative Examples 1 and 2>
A packaged green tea beverage was produced in the same manner as in Example 1 except that the mixing ratio of the green tea extract A and the green tea extract B was changed as shown in Table 2 below.

<Comparative Examples 3, 4, 5>
Similar to Example 1, except that the mixing ratio of the green tea extract A and the green tea extract B is shown in Table 2 below and the container 1 is changed to the container 4 as shown in Table 2 below. Manufactured a packaged green tea beverage.

[Measurement of various physical properties]
After measuring the physical characteristic values of the produced packaged green tea beverages of Examples 1 to 15 and Comparative Examples 1 to 5, they were stored under the light exposure conditions shown in Tables 5 and 6, and then sensory evaluation was performed by a panelist. went.

(Measurement of transmittance)
The total light transmittance and the haze value in the light transmitting and scattering part of the container were measured by a CIE standard light source D65 using a "haze meter HM-150 type (manufactured by Murakami Color Technology Research Institute Co., Ltd.)". The transmittance at a wavelength of 660 nm was measured using an "ultraviolet-visible spectrophotometer UV-1800 (Shimadzu Corporation)".

(Measurement of sugar concentration)
The sugar concentration was determined by operating an HPLC sugar analyzer (manufactured by Dionex) under the following conditions and quantifying by the calibration linear method. The disaccharide concentration (ppm) as the total concentration was determined, and the sugar concentration (ppm) as the total concentration of these was determined.
Column: Dionex Carbopack PA1 φ4.6 × 250mm
Column temperature: 30 ° C
Mobile phase: Phase A 200 mM NaOH
: B phase 1000 mM Sodium Acetate
: C-phase ultrapure water flow rate: 1.0 ml / min
Injection volume: 25 μL
Detection: Dionex ED50 gold electrode

(Measurement of glyceroglycolipid)
After acidifying the sample with HCl, liquid-liquid partitioning was performed with ethyl acetate. Of these, the ethyl acetate layer was adsorbed on an ODS solid-phase extraction cartridge (Waters Ceppack Plus C18), and fractionated and eluted with a water-ethanol mixed solvent while sequentially changing the ethanol concentration. Of these, the 100% ethanol fraction of the ODS fraction was subjected to reverse phase chromatography to perform quantitative analysis of glyceroglycolipids.

As a standard for quantitative analysis of glyceroglycolipids, MGDG and DGDG manufactured by Lipid Products were used. When the MGDG standard was analyzed, it was roughly divided into two peaks, and the peak seen in the tea beverage was the peak with the retention time behind, so the concentration was proportionally distributed based on the ratio of the peak area of the standard, and the analytical concentration was analyzed. And said. The concentration of glyceroglycolipid was expressed as the total value of MGDG and DGDG.
Reversed phase column: WAKOPAK Ultra C18-3 (WAKO, length 150 mm)
Sample injection volume: 10 μl
Flow rate: 0.43 ml / min
Detection: 210 nm
Eluent: 95% methanol Temperature: 40 ° C

(Measurement of average particle size)
The volume average particle size (MV) was obtained from the volume-based particle size distribution measured using the "laser diffraction type particle size distribution measuring device SALD-2300 (manufactured by Shimadzu Corporation)".

(Total catechin concentration, caffeine concentration)
The total catechin (EGC, EGCg, EC, ECg, GC, GCg, C, Cg) concentration and caffeine concentration were measured by operating a high performance liquid chromatogram (HPLC) under the following conditions and quantifying and measuring by a calibration curve method. ..
Column: waters Xbridge shield RP18 φ3.5 × 150mm
Column temperature: 40 ° C
Mobile phase: Phase A Water: Phase B Acetonitrile: Phase C 1% phosphoric acid Flow rate: 0.5 ml / min
Injection volume: 5 μL
Detection: UV detector from waters UV230nm

(Z-3-hexenol and 2,5-dimethylpyrazine concentration)
10 ml of each sample was taken into a vial, and 3 g of NaCl was added. In addition, 5 μl of 0.1% cyclohexanol was added as an internal standard solution. The aroma component was extracted by GC / MS using a solid-phase microextraction (SPME) method under the following conditions.
Analytical conditions: SPME: DVB / Carboxen / PDMS
Extraction: 60 ° C, 30 minutes GC / MS: Agent5793N
Column: DB-WAX (0.25 mm ID x 60 m x 0.25 μm)
Flow velocity: 1.0 ml / min Oven: 35 ° C (3 minutes) -5 ° C / min-240 ° C (5 minutes)
Injection: 240 ° C., splitless mode cyclohexanol was calculated using m / z82, Z-3-hexanol using m / z82, and 2,5-dimethylpyrazine using m / z108.

(Concentration of soluble solids derived from tea leaves)
The concentration of soluble solids derived from tea leaves was measured by diluting the extract obtained by extracting only tea leaves to a ratio of 1 L, and using a differential densitometer DD-7 manufactured by Atago Co., Ltd.

(PH)
The pH was measured using a pH meter "F-24" manufactured by HORIBA, Ltd.

<Evaluation of photodegradable odor>
Examples 1 to 15 and Comparative Examples 1 to 5 exposed to light under the conditions shown in Tables 5 and 6 were subjected to sensory evaluation as described below.
First, 10 panelists engaged in the production of tea beverages are selected, and the panelists are asked to drink Controls 1 to 4 in advance, and the panelists discuss the differences between the controls. , Regarding the photodegraded odor, we made it common to have a common understanding of the comparison criteria with each control.

(Manufacturing of controls 1 to 4)
The green tea extract B is sterilized with a UHT sterilizer under the conditions of 135 ° C. for 30 seconds (F0 = 12), cooled at 35 ° C. PET bottle (manufactured by Toyo Seikan Co., Ltd., 525 ml capacity, haze value of light transmitting part 2.3, total light transmittance 89.9%, maximum transmittance of wavelength 61 to 700 nm 89.1) %, Minimum 88.5%, Transmittance at wavelength 660 nm) 88.7%), wrap the plastic cap (NC flap, white) with the torque specified by Japan Scatterer, and store under the conditions described below. Then, controls 1 to 4 were manufactured.
Store in a cool and dark place for 1 week, use the one that is not exposed to light as control 1, and expose it to the red LED (3500 lux) for 2 days. It was set to 2, and the one that was exposed to a red LED (3500 lux) for 4 days, felt a photodegradable odor, and had some problems in drinking was set as Control 3.
Further, the red LED (3500 lux) was exposed to light for one week, and the one in which the photodegradable odor was generated was set as control 4, and the presence or absence of the photodegradable odor was evaluated according to the following evaluation criteria.

(Evaluation items for photodegradable odor)
⊚: Similar to Control 1 stored in a cool and dark place, no deteriorated odor is generated and it is good. It solves the problem of suppressing photodegradation odor.
◯: A slight light-deteriorating odor similar to that of Control 2 was generated, but there is no problem in drinking. It solves the problem of suppressing photodegradation odor.
Δ: A photodegradable odor similar to that of Control 3 is generated, and there is a slight problem in drinking. This issue has not been resolved.
X: There is a problem that it is difficult to drink because a photodegradable odor similar to that of Control 4 is generated. This issue has not been resolved.

<Evaluation of fragrance>
Ten panelists engaged in the production of tea beverages are selected, and the panelists are asked to drink Controls 5 to 8 in advance, and the panelists discuss the differences between the controls to create a fragrance. To have a common understanding of the comparison criteria with each control.

(Manufacturing of controls 5 to 8)
The green tea extract A and the green tea extract B are mixed in the same PET bottle as in Example 1 at a ratio of 50% by mass and 50% by mass, and the UHT sterilizer is used at 135 ° C. for 30 seconds (F0 = 12). The mixture was sterilized under the conditions, cooled at 35 ° C., and then filled under sterile conditions as Control 5 (2,5-dimethylpyrazine / Z-3-hexenol: 5.4).
The green tea extract A and the green tea extract B are mixed in the same PET bottle as in Example 1 at a ratio of 70% by mass and 30% by mass, and are sterilized by a UHT sterilizer at 135 ° C. for 30 seconds (F0 = 12). The mixture was sterilized under the conditions, cooled at 35 ° C., and then filled under sterile conditions as Control 6 (2,5-dimethylpyrazine / Z-3-hexenol: 8.5).
The green tea extract A and the green tea extract B are mixed in a PET bottle similar to that in Example 1 at a ratio of 90% by mass and 10% by mass, and then used in a UHT sterilizer at 135 ° C. for 30 seconds (F0 = 12). The mixture was sterilized under the conditions, cooled at 35 ° C., and then filled under sterile conditions as Control 7 (2,5-dimethylpyrazine / Z-3-hexenol: 12.3).
The same PET bottle as in Example 1 was sterilized with a UHT sterilizer under the conditions of 135 ° C. for 30 seconds (F0 = 12), cooled at 35 ° C., and then filled under sterile conditions. Control 8 (2,5-dimethylpyrazine / Z-3-hexenol: 14.7).
As for the above controls 5 to 8, those stored in a cool and dark place for one week after production were used for the sensory evaluation.

(Evaluation item of fragrance)
⊚: A sufficient blue scent equal to or higher than that of Control 5 is felt.
◯: A blue scent similar to that of Control 6 is felt.
Δ: A slight blue scent similar to that of Control 7 is felt.
X: Similar to Control 8, no blue scent is felt.

<Comprehensive evaluation>
The overall evaluation is a sample that is evaluated as "◎" or "○" in the "evaluation of photodegraded odor" and is "◎", "○" or "△" in the "evaluation of fragrance". , It was judged that the problem of the present invention was solved, and the following evaluation was made.
(comprehensive evaluation)
◯: The subject of the present invention is solved.
X: The subject of the present invention has not been solved.

Based on the above examples and the test results conducted by the inventor so far, regarding the method for producing a packaged green tea beverage having blueness, a step of adjusting the sugar concentration of the packaged green tea beverage to 170 ppm to 400 ppm (green tea extract green tea). Extract adjustment step), a container having a light-shielding portion and a light-transmitting scattering portion, in which the haze value of the light-transmitting scattering portion is 30 or less and the total light transmittance is 80% or more, the light. A step of selecting a container having a transmittance of 70 to 80% at a wavelength of 610 to 700 nm of the transmission / scattering part (container selection step) and a step of filling the container with the green tea extract obtained by the green tea extract adjusting step (a step of filling the container). According to the method for producing a packaged green tea beverage, which is characterized by having a filling step), a light-deteriorating odor generated when exposed to a light beam, particularly a light beam having an LED (light emitting diode) as a light source, is effective. It was found that it can be suppressed.

Further, based on the above-mentioned examples and the test results conducted by the inventor so far, as a container for filling the green tea beverage, the above-mentioned main container, for example, a body portion having a bottomed shape, and a shoulder in which the upper end portion of the body portion is narrowed. A transparent plastic bottle container body and a cap having a continuous cap fastening portion and an opening at the upper end of the portion and the shoulder portion are provided, and the outer circumference of the bottle container body is covered with a colored label to serve as a light-shielding portion. Also, a container having the shoulder portion as the light transmitting and scattering part is used, and as a green tea beverage to be filled in the container, the sugar concentration of the present green tea extract, for example, a packaged green tea beverage is adjusted to 170 ppm to 400 ppm. It has been found that the use of the green tea extract can effectively suppress the photodegraded odor generated when exposed to light rays, especially light rays using an LED (light emitting diode) as a light source.

Claims (9)

A method for producing a packaged green tea beverage in which a container is filled with a blue green tea extract.
Adjust the sugar concentration of the green tea extract to 170 ppm to 400 ppm (this step is referred to as "green tea extract adjusting step").
A container having a light-shielding portion and a light-transmitting scattering portion, the haze value of the light-transmitting scattering portion is 30 or less, the total light transmittance is 80% or more, and the wavelength of the light-transmitting scattering portion is 610 to 610. A container having a transmittance of 70 to 80% at 700 nm is selected (this step is referred to as a “container selection step”).
A method for producing a packaged green tea beverage, which comprises filling a container selected in the container selection step with the green tea extract obtained in the green tea extract adjusting step. The method for producing a packaged green tea beverage according to claim 1, wherein in the green tea extract adjusting step, the amount of glyceroglycolipid in the green tea extract is adjusted to 0.3 ppm to 20.0 ppm. The production of the packaged green tea beverage according to claim 1 or 2, wherein in the green tea extract adjusting step, the average particle size of the tea leaf-derived particles of the green tea extract is adjusted to 1.0 μm to 20.0 μm. Method. According to any one of claims 1 to 3, the light transmitting and scattering portion in the container selected in the container selection step has a configuration in which convex portions or convex portions are continuously arranged side by side. The method for producing a packaged green tea beverage according to the description. The method for producing a packaged green tea beverage according to claim 4, wherein the convex portion or the convex portion has an oblique angle of 5 to 30 °. The method for producing a packaged green tea beverage according to claim 4 or 5, wherein the convex portion or the convex portion has an angle of each apex of 120 to 170 °. In the green tea extract preparation step, the ratio (2,5-dimethylpyrazine / Z-3-hexenol) of the 2,5-dimethylpyrazine concentration (ppb) to the Z-3-hexenol concentration (ppb) of the green tea extract was set to 13. The method for producing a packaged green tea beverage according to any one of claims 1 to 6, wherein the green tea beverage is adjusted as follows. It is a method for suppressing the generation of photodegradable odor of a packaged green tea beverage, which is made by filling a container with a blue green tea extract.
Adjust the sugar concentration of the green tea extract to 170 ppm to 400 ppm (this step is referred to as "green tea extract adjusting step").
A container having a light-shielding portion and a light-transmitting scattering portion, the haze value of the light-transmitting scattering portion is 30 or less, the total light transmittance is 80% or more, and the wavelength of the light-transmitting scattering portion is 610 to 610. A container having a transmittance of 70 to 80% at 700 nm is selected (this step is referred to as a “container selection step”).
A method for suppressing the generation of a light-deteriorated odor of a packaged green tea beverage, which comprises filling the container selected in the container selection step with the green tea extract obtained in the green tea extract adjusting step. A packaged green tea beverage made by filling a container with a blue green tea extract.
The sugar concentration of the green tea extract is 170 ppm to 400 ppm,
The container filled with the green tea extract is a container having a light-shielding portion and a light-transmitting scattering portion, and the haze value of the light-transmitting scattering portion is 30 or less and the total light transmittance is 80% or more. , A packaged green tea beverage, characterized in that the transmittance of the light transmitting and scattering portion at a wavelength of 610 to 700 nm is 70 to 80%.