Beverage containing tea leaf pectins

Abstract

Provided is a packaged tea beverage with a strong taste and full body, suppressed astringency, and balance between taste and astringency, and in which the generation of sediment is suppressed even when stored for a long period. This packaged tea beverage contains the following components (a) to (c): (a) 0.003 to 0.1% of tea-leaf-derived pectins; (b) 0.1 to 20 mug / ml of glycoglycerolipids; and (c) 100 to 600 ppm of catechins. Furthermore, the packaged tea beverage has turbidity (the absorbance at an optical density of 680 nm) of 0.25 or less.

Description

technical field [0001] The present invention relates to a drink containing pectin derived from tea leaves and a method for producing the same. Background technique [0002] In recent years, a large number of container-packed beverages filled in containers such as cans and plastic bottles have been developed and marketed. Among them, container-packed tea beverages usually extract tea leaves with an aqueous solvent such as water to obtain a tea extract, adjust the concentration of the tea extract to a drinking concentration, and seal it in a sealed container such as a can or a plastic (PET) bottle. Sale. For long-term storage, that is, to prevent microbial contamination, such container-packed tea beverages are usually heat-sterilized according to the material of the container, but this sterilization significantly reduces the good-quality flavor of the tea. In particular, when drinking a cooled container-packed tea drink, there is a problem that it is difficult to perceive th...

AI Technical Summary

Problems solved by technology

For long-term storage, that is, to prevent microbial contamination, such container-packed tea beverages are usually heat-sterilized according to the material of the container, but this sterilization will significantly reduce the good-quality aroma of the tea.

In particular, when drinking a cooled container-packed tea beverage, there is a problem that it is difficult to perceive the good-quality aroma of the tea, but it is easy to perceive the bitterness and astringency of catechins and the like.

In addition, there is also the following problem. During long-term storage, the tea beverage in the container produces solid components such as white thread-like or cotton-like sediment (precipitation), and when the beverage in the container is filled in a transparent container, it lacks freshness. Appearance, decrease in product value

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