阅读说明：本技术 含绿茶的饮料、含绿茶的饮料的褪色抑制方法和含绿茶的饮料的制造方法 (Beverage containing green tea, method for suppressing fading of beverage containing green tea, and method for producing beverage containing green tea ) 是由 松山桃子 大崎学 于 2019-09-17 设计创作，主要内容包括：本发明提供一种含绿茶的饮料,其含有(A)绿茶、(B)选自植酸、酒石酸和葡糖酸中的至少1种以及(C)选自抗坏血酸、抗坏血酸的盐、异抗坏血酸和异抗坏血酸的盐中的至少1种,铜含量为0.3mg/L以上。优选(B)成分的浓度为0.05～2.5g/L。优选(C)成分的浓度为0.2～5g/L。优选还含有酒精。本发明也提供一种含绿茶的饮料的褪色抑制方法,其使含绿茶的饮料含有上述(B)成分和(C)成分,还以0.3mg/L以上的含量含有铜。(The present invention provides a green tea-containing beverage containing (A) green tea, (B) at least 1 selected from phytic acid, tartaric acid and gluconic acid, and (C) at least 1 selected from ascorbic acid, a salt of ascorbic acid, erythorbic acid and a salt of erythorbic acid, wherein the copper content is 0.3mg/L or more. The concentration of the component (B) is preferably 0.05 to 2.5 g/L. The concentration of the component (C) is preferably 0.2 to 5 g/L. Preferably, the composition further contains alcohol. The present invention also provides a method for suppressing fading of a green tea-containing beverage, which comprises incorporating the above-mentioned components (B) and (C) in a green tea-containing beverage and further incorporating copper in an amount of 0.3mg/L or more.)

1. A green tea-containing beverage characterized by comprising:

(A) green tea;

(B) at least 1 selected from the group consisting of phytic acid, tartaric acid and gluconic acid; and

(C) at least 1 selected from ascorbic acid, a salt of ascorbic acid, erythorbic acid and a salt of erythorbic acid,

the copper content is more than 0.3 mg/L.

2. The green tea-containing beverage according to claim 1, characterized in that:

the concentration of the component (B) is 0.05-2.5 g/L.

3. The green tea-containing beverage according to claim 1 or 2, characterized in that:

the concentration of the component (C) is 0.2-5 g/L.

4. A green tea-containing beverage according to any one of claims 1 to 3, characterized in that:

and also contains alcohol with the concentration of 1-60 v/v%.

5. The green tea-containing beverage according to any one of claims 1 to 4, characterized in that:

the green tea is matcha.

6. The green tea-containing beverage according to any one of claims 1 to 5, characterized in that:

the component (B) is phytic acid, and the component (C) is ascorbic acid or ascorbic acid salt.

7. The green tea-containing beverage according to claim 1, characterized in that:

the component (B) is phytic acid,

the concentration of the component (B) is 0.05 to 2.5g/L,

the component (C) is ascorbic acid or a salt of ascorbic acid,

the concentration of the component (C) is 0.2 to 5g/L,

further contains alcohol with the concentration of 1-60 v/v%,

the green tea is matcha.

8. A method for suppressing discoloration of a green tea-containing beverage, characterized by comprising:

the beverage containing green tea comprises: (B) at least 1 selected from the group consisting of phytic acid, tartaric acid and gluconic acid; and (C) at least 1 selected from the group consisting of ascorbic acid, a salt of ascorbic acid, erythorbic acid and a salt of erythorbic acid,

copper is also contained in an amount of 0.3mg/L or more.

9. The method for suppressing fading of a green tea-containing beverage according to claim 8, wherein:

the component (B) is contained at a final concentration of 0.05 to 2.5 g/L.

10. The method for suppressing fading of a green tea-containing beverage according to claim 8 or 9, wherein:

the component (C) is contained at a final concentration of 0.2 to 5 g/L.

11. The method for suppressing fading of a green tea-containing beverage according to any one of claims 8 to 10, wherein:

the green tea-containing beverage further contains alcohol at a concentration of 1-60 v/v%.

12. The method for suppressing fading of a green tea-containing beverage according to any one of claims 8 to 11, wherein:

the green tea is matcha.

13. The method for suppressing fading of a green tea-containing beverage according to any one of claims 8 to 12, wherein:

the component (B) is phytic acid, and the component (C) is ascorbic acid or ascorbic acid salt.

14. The method for suppressing fading of a green tea-containing beverage according to claim 8, wherein:

the component (B) is phytic acid,

the component (B) is contained at a final concentration of 0.05 to 2.5g/L,

the component (C) is ascorbic acid or a salt of ascorbic acid,

the component (C) is contained at a final concentration of 0.2 to 5g/L,

the green tea-containing beverage further contains alcohol with an alcohol concentration of 1-60 v/v%,

the green tea is matcha.

15. A method for producing a green tea-containing beverage according to any one of claims 1 to 7, the method comprising:

as the green tea, green tea obtained by the following method was used,

the method comprises the step of contacting a green tea material with copper.

16. The method for producing a green tea-containing beverage according to claim 15, wherein:

the green tea is matcha.

Technical Field

The present invention relates to a green tea-containing beverage, a method for suppressing fading of a green tea-containing beverage, and a method for producing a green tea-containing beverage. The green tea-containing beverage of the present invention is a high-quality beverage that is suppressed in fading of green tea pigment, has a bright color, and has a good flavor, as compared with conventional green tea-containing beverages.

Background

Tea-containing beverages containing tea raw materials such as green tea are known. In general, when green tea is used as a raw material of a beverage, chlorophyll contained in green tea changes due to the influence of temperature, pH, light, and the like, and there is a technical problem of discoloration or fading of the beverage.

Examples of techniques for suppressing discoloration of tea materials include those described in patent documents 1 to 3. Patent document 1 discloses a matcha with improved preservation properties, which is characterized in that: cyclodextrin is matched in the matcha. Patent document 2 discloses a matcha powder having a magnesium compound attached to the surface thereof to prevent discoloration or discoloration, and a method for producing the matcha powder. Patent document 3 discloses green tea which is excellent in color stability and flavor stability of green color during storage without losing the original flavor and other active ingredients of green tea by adding an alkaline solution.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 62-19051

Patent document 2: japanese patent laid-open publication No. 2012-60928

Patent document 3: japanese patent laid-open No. 2014-198039

Disclosure of Invention

Technical problem to be solved by the invention

However, the techniques for suppressing discoloration of a beverage containing green tea (green tea-containing beverage) have not been sufficiently studied. In view of the problems of the prior art described above, the present invention aims to: a high-quality green tea-containing beverage which is suppressed in color fading of green tea pigment, has a vivid color and a good flavor is provided.

Technical solution for solving technical problem

The present inventors have found that the green color of green tea pigment in a green tea-containing beverage can be stabilized and maintained over time by using phytic acid, tartaric acid or gluconic acid (component (B)) in combination with ascorbic acid or erythorbic acid or a salt thereof (component (C)) and adjusting the copper content to a predetermined value or more. It has also been found that this effect can be exhibited even in the form of an alcoholic beverage containing green tea and alcohol. Moreover, a high-quality green tea-containing beverage having a vivid green appearance and a good flavor has been successfully provided.

One embodiment of the present invention is a green tea-containing beverage containing (a) green tea, (B) at least 1 selected from phytic acid, tartaric acid and gluconic acid, and (C) at least 1 selected from ascorbic acid, a salt of ascorbic acid, erythorbic acid and a salt of erythorbic acid, the copper content being 0.3mg/L or more.

The concentration of the component (B) is preferably 0.05 to 2.5 g/L.

The concentration of the component (C) is preferably 0.2 to 5 g/L.

Preferably, the alcohol-containing composition further contains alcohol, and the alcohol concentration is 1-60 v/v%.

Preferably, the green tea is matcha.

Preferably, the component (B) is phytic acid, and the component (C) is ascorbic acid or a salt of ascorbic acid.

Preferably, the component (B) is phytic acid, the concentration of the component (B) is 0.05-2.5 g/L, the component (C) is ascorbic acid or a salt of ascorbic acid, the concentration of the component (C) is 0.2-5 g/L, and the green tea is matcha tea.

Another embodiment of the present invention is a method for suppressing fading of a green tea-containing beverage, wherein the green tea-containing beverage contains (B) at least 1 selected from phytic acid, tartaric acid and gluconic acid and (C) at least 1 selected from ascorbic acid, a salt of ascorbic acid, erythorbic acid and a salt of erythorbic acid, and further contains copper in an amount of 0.3mg/L or more.

The component (B) is preferably contained at a final concentration of 0.05 to 2.5 g/L.

The component (C) is preferably contained at a final concentration of 0.2 to 5 g/L.

Preferably, the green tea-containing beverage further contains alcohol at a concentration of 1 to 60 v/v%.

Preferably, the green tea is matcha.

Preferably, the component (B) is phytic acid, and the component (C) is ascorbic acid or a salt of ascorbic acid.

Preferably, the component (B) is phytic acid, the component (B) is contained at a final concentration of 0.05 to 2.5g/L, the component (C) is ascorbic acid or a salt of ascorbic acid, the component (C) is contained at a final concentration of 0.2 to 5g/L, the green tea-containing beverage further contains alcohol at an alcohol concentration of 1 to 60 v/v%, and the green tea is matcha.

Another aspect of the present invention is a method for producing a green tea-containing beverage as described above, wherein a green tea obtained by the following method is used as the green tea, and the method includes a step of bringing a green tea raw material into contact with copper.

Preferably, the green tea is matcha.

Effects of the invention

The present invention can provide a green tea-containing beverage which is suppressed in color fading of green tea pigment, has a bright color, and has a good flavor.

Drawings

FIG. 1 is a photograph showing the appearance of 6 kinds of green tea-containing alcoholic beverages prepared in examples 1 to 2.

Detailed Description

The green tea-containing beverage of the present invention contains (A) green tea, (B) at least 1 selected from phytic acid, tartaric acid and gluconic acid, and (C) at least 1 selected from ascorbic acid, a salt of ascorbic acid, erythorbic acid and a salt of erythorbic acid, and has a copper content of a specific amount or more. In the method for suppressing fading of a green tea-containing beverage of the present invention, the green tea-containing beverage contains the components (B) and (C) and further contains copper in a content of a specific amount or more.

The "green tea" in the present invention refers to a tea prepared from tea leaves of tea trees, in which the tea leaves after being picked up are subjected to a heat treatment to inhibit fermentation. Green tea is classified as unfermented tea (non-fermented tea). Examples of green tea include matcha, decocted tea, and jade dew. In the present invention, green tea having a bright green appearance is preferably used, and matcha is particularly preferably used.

"matcha" in the present invention is defined as the same as ordinary matcha, and means tea obtained by steam-deactivating raw tea leaves cultivated under light-shielding conditions, drying the tea leaves, and finely pulverizing the obtained ground tea leaves with a stone mill or the like. In addition to the stone mill, fine pulverization using a mechanical mill or the like using masscoleloider or a colloid mill may be used.

The form of green tea used in the production of the green tea-containing beverage of the present invention is not particularly limited, and for example, green tea in the form of powder, liquid, or paste can be appropriately selected and used.

The content of green tea in the green tea-containing beverage of the present invention is not particularly limited, and may be appropriately selected from a range in which the appearance of green is vivid, for example, a range of 0.3 to 20 g/L.

In order to achieve a predetermined copper content in the green tea-containing beverage of the present invention, it is preferable to use green tea containing 10ppm (mg/kg) or more of copper. More preferably, green tea containing 100ppm (mg/kg) or more of copper is used. Such green tea can be obtained, for example, by a method including a step of bringing a green tea raw material (e.g., raw tea leaves, ground tea) into contact with copper. For example, it can be obtained by a method comprising: and (3) treating the green tea material for a predetermined time in a metal container made of a metal containing copper, while heating the green tea material as necessary.

The green tea-containing beverage of the present invention has a copper content of 0.3mg/L or more. If the copper content is less than 0.3mg/L, the green appearance of the beverage containing green tea may not be vivid. In addition, the allowable upper limit of copper in the dietary intake standard of Japanese is 10 mg/day. It was also confirmed that the fading-suppressing effect of green tea pigment was exhibited until the copper content in the beverage containing green tea reached 20 mg/L.

(B) The component is at least 1 selected from phytic acid, tartaric acid and gluconic acid.

Phytic acid as one of the components (B) is myo-inositol hexaphosphate and is CAS registry No. 83-86-3.

One of the tartaric acids of the component (B) is L-tartaric acid. Tartaric acid is a hydroxy acid which is rich in fruits having a sour taste, particularly in grapes and wine.

Gluconic acid, which is one of the components (B), is a carboxylic acid produced by oxidizing carbon at the 1-position of glucose, and is designated by CAS registry number 526-95-4.

The content of the component (B) in the present invention is not particularly limited as long as the fading-suppressing effect of green tea pigment can be exerted, and is preferably 0.05 to 2.5g/L, more preferably 0.05 to 2g/L, and further preferably 0.05 to 1 g/L. (B) When the content is less than 0.05g/L, the fading-suppressing effect may be small. (B) If the content exceeds 2.5g/L, the sourness may be too pronounced (too strong).

When tartaric acid is used as component (B), a part of tartaric acid may be replaced with a salt of tartaric acid. When gluconic acid is used as the component (B), a part of gluconic acid may be replaced with a salt of gluconic acid.

In the component (B), phytic acid or tartaric acid is preferably used from the viewpoint of organoleptic properties, and phytic acid, which is less likely to be significantly (less strongly) sour, is particularly preferably used.

(C) The component (A) is at least 1 selected from ascorbic acid, ascorbic acid salt, isoascorbic acid and isoascorbic acid salt.

Ascorbic acid, which is one of the components (C), is L-ascorbic acid, 1 of water-soluble vitamins, and is also called vitamin C. Examples of the salt of ascorbic acid include sodium ascorbate.

Isoascorbic acid, which is one of the components (C), is a stereoisomer of L-ascorbic acid and is used as an antioxidant in food additives. Examples of the salt of erythorbic acid include sodium erythorbate.

The content of the component (C) in the present invention is not particularly limited as long as the fading-suppressing effect of the green tea pigment can be exerted, and is preferably 0.2 to 5g/L, more preferably 0.2 to 3g/L, and further preferably 0.2 to 1 g/L. (C) When the content is less than 0.2g/L, the fading-suppressing effect may be small. (C) If the content exceeds 5g/L, sourness may be too pronounced (too strong).

The green tea-containing beverage of the present invention may contain other components, for example, food additives such as flavors, sugars, sweeteners, and acidulants, as necessary.

To achieve a predetermined copper content, a coloring agent such as copper chlorophyllin (copper chlorophyllin) or sodium copper chlorophyllin may be added to the green tea-containing beverage of the present invention. For example, these colorants can be used in combination with the above-mentioned green tea containing 10ppm (mg/kg) or more of copper.

The green tea-containing beverage of the invention can be drunk directly, after being diluted with water, after being blended with carbonated water, and the like, and has high universality. The green tea-containing beverage of the present invention has good storage stability, is suppressed in fading of the green tea pigment, and can stably maintain the vividness of the green appearance.

In a preferred embodiment, the green tea-containing beverage of the present invention further contains alcohol. Hereinafter, the beverage according to the present embodiment may be referred to as "green tea-containing alcoholic beverage". In the present specification, the term "alcohol concentration" refers to the concentration of ethanol (ethanol). That is, the term "alcohol" as used herein refers to ethanol (ethanol) unless otherwise specified.

The "green tea-containing alcoholic beverage" in the present invention is an alcoholic beverage containing green tea, and may be, for example, a beverage obtained by mixing green tea such as matcha and water with an alcoholic raw material, and if necessary, a food additive such as a flavor, a saccharide, a sweetener, and an acidulant, and other raw materials. Specific examples thereof include beverages containing green tea such as so-called carbonated liquors, cocktail liquors, carbonated beverages, spirits such as wine spirits and liqueur liquors. The alcohol raw material is not particularly limited, and examples thereof include brewed liquors such as brewed liquors, spirits (rum, vodka, gin, etc.), liqueurs, whisky, brandy, shochu (continuous distilled liquor, simple distilled liquor), and brewed liquors such as sake, wine, and beer. These alcohol materials may be used alone or in combination, but it is preferable to select an alcohol material that produces a flavor.

More preferably, the alcoholic beverage containing green tea is made into liqueur or carbonated wine.

The alcohol concentration of the green tea-containing alcoholic beverage of the present invention may be appropriately selected according to the above form, and is typically in the range of 1 to 60 v/v%. For example, in the case of liqueur, the alcohol concentration is in the range of 10 to 60 v/v%. When the alcohol concentration is 10 v/v% or more, excessive heat sterilization is not required, and therefore, the green appearance becomes more vivid, which is particularly preferable. In the case of carbonated wine, the alcohol concentration may be in the range of 1 to 10 v/v%. In the case of carbonated alcoholic beverages, a mixture obtained by mixing the respective raw materials is aerated to contain carbon dioxide, whereby a sparkling green tea-containing alcoholic beverage can be obtained. In a preferred embodiment, the gas amount of the foamable green tea-containing alcoholic beverage is 1.5 to 3.5. Among them, the pH of the green tea-containing alcoholic beverage of the present invention is preferably 3.5 or more and less than 4.0, and more preferably 3.6 or more and less than 3.8. When the pH is less than 4.0, more preferably less than 3.8, excessive heat sterilization is not required, and therefore, a green tea-containing alcoholic beverage having a more vivid green appearance and a good flavor can be obtained.

The green tea-containing alcoholic beverage of the present invention may contain other components as needed. For example, it may contain a saccharide. As the saccharide, saccharides commonly used in the production of liqueurs, carbonated liquors and fruit liquors can be used. Specifically, glucose, fructose, granulated sugar, fructose-glucose liquid sugar, glucose-fructose liquid sugar, sucrose liquid sugar, crystal sugar, brown sugar, honey, or the like can be used.

For example, the green tea-containing alcoholic beverage of the present invention can be produced by adding green tea such as matcha, the component (B), and the component (C) to the raw material alcohol, further adding other raw materials such as sugars and flavors as necessary, and adding water to a desired alcohol concentration. In order to achieve a predetermined copper content, green tea obtained by the above-described method including the step of bringing a green tea raw material into contact with copper, or a coloring agent such as copper chlorophyll may be used.

In addition, in the case of liqueur, ice may be added for direct drinking, or the liqueur may be diluted with water for drinking, and in addition, milk (milk) may be added to prepare a milk drink for drinking. The green tea-containing alcoholic beverage of the present invention is less likely to generate precipitates and does not impair the appearance even when used for a milk drink.

The green tea-containing alcoholic beverage of the present invention can be drunk by a method such as direct drinking by adding ice or drinking after diluting with water. In addition, when carbon dioxide is not contained, the beverage can be drunk by blending with carbonated water or making into milk beverage. The green tea-containing alcoholic beverage of the present invention has good storage stability, is suppressed in fading of green tea pigment, and can stably maintain the vividness of green appearance.

The green tea-containing beverage of the present invention is also useful as a blending material (blending material). In the case of using distilled liquor to blend matcha, when distilled liquor is provided in a restaurant to blend matcha, it is common in these cases to immediately dissolve matcha powder in water and mix the distilled liquor therewith. That is, if the matcha is dissolved in water, the color fades about 1 day, so that the matcha powder is dissolved in water when necessary. However, if the green tea-containing beverage (matcha-containing beverage) of the present invention is used as a blending material and distilled liquor is mixed therewith to prepare distilled liquor-blended matcha, there is no need to dissolve matcha powder every time. The green tea-containing beverage of the present invention has good storage stability, is suppressed in fading of the green tea pigment, and can stably maintain the vividness of the green appearance, and therefore can be used as such a blending material.

In addition, if the form of an alcoholic beverage containing green tea is used as a blending material, it is not necessary to separately use distilled liquor or the like. For example, ice may be added to the blended material and directly provided as an alcoholic beverage containing green tea. The blended material may be diluted with water and provided as an alcoholic beverage containing green tea. The blended material can be blended with carbonated water and provided as a sparkling alcoholic beverage containing green tea. In addition, the blended material can be blended with milk and provided as an alcoholic beverage containing green tea and milk.

Evaluation of the vividness of the green appearance can be performed using a spectrocolorimeter or a chromatic colorimeter. For example, a color colorimeter may be used to take advantage of L^*a^*b^*The values obtained by the color system and the numerical analysis were evaluated. Wherein L is^*The value is a value representing lightness of the brightness of the color and is 0 to 100. The larger the value, the higher the lightness. a is^*Value b and^*the values are all chromaticities that indicate the intensity of the color. a is^*The more positive (+) the value, the stronger the red color; the more negative (-) direction, the stronger the green. b^*The more positive (+) the value, the stronger the yellow color; the more negative (-) direction, the stronger the blue color. In the green tea-containing beverage of the present invention, a was confirmed even after storage at room temperature for 1 year^*Value b and^*the value also does not change substantially.

As described above, according to the present invention, the fading of green tea pigment is suppressed, and the color becomes vivid. The mechanism is examined as follows. Namely, the following two points exist: chlorophyll as green tea pigment is decomposed into pheophytin, thereby fading; further, colorless catechins contained in green tea are oxidized to theaflavins or thearubigins, and thus are discolored to reddish brown or blackish brown. In the former case, it is considered that the discoloration of chlorophyll to green color can be suppressed by adjusting the copper content to 0.3mg/L or more. In the latter case, it is considered that the oxidation reaction of catechin can be greatly suppressed by utilizing the chelating ability of phytic acid, tartaric acid or gluconic acid. Further, it is considered that the ascorbic acid or isoascorbic acid or a salt thereof having an antioxidant function hardly causes discoloration.

The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples.

Example 1

Example 1-1 confirmation of Phytic acid Effect

In order to examine the fading-inhibiting effect of green tea pigment with phytic acid in green tea-containing alcoholic beverages prepared with matcha, 5 types of liqueurs (alcohol concentration: 12.4 v/v%) having different phytic acid contents were prepared with the formulations shown in table 1. The phytic acid concentration is 0.025g/L, 0.05g/L, 0.25g/L, 0.5g/L or 2.5 g/L. As the matcha, matcha obtained by a method comprising the step of contacting matcha raw material with copper is used. Wherein the copper content of each liqueur is 2.3 mg/L.

[ Table 1]

TABLE 1

Raw material	Compounding amount
		67 v/v% alcohol (mL)	185
Matcha powder (g)	2
		Fructose glucose liquid candy (g)	50
Spice (g)	0.02
		Phytic acid (g)	0.025～2.5
Deionized water	Balance of
		Total (mL)	1000

After storage at 40 ℃ for 4 days (corresponding to 1 month at room temperature), the fading-suppressing effect and flavor of each of the alcoholic beverages containing green tea were evaluated by a skilled 10-person panel. As a result, 10 persons were: the color fading of the green tea-containing alcoholic beverages was suppressed in the range of 0.05 to 2.5g/L of phytic acid as compared with that before preservation, and the flavor was also good.

Example 1-2 confirmation of Effect of phytic acid and ascorbic acid < 1 >)

In order to examine the fading-suppressing effect of green tea pigment by phytic acid and ascorbic acid in green tea-containing alcoholic beverages using matcha, 6 types of liqueurs (green tea-containing alcoholic beverages) having different ascorbic acid contents (alcohol concentration: 12.4 v/v%) were produced, which were constituted by the formulations shown in "examples 1 to 2" in table 2. The ascorbic acid concentration is 0.01g/L, 0.05g/L, 0.1g/L, 0.2g/L, 1.0g/L or 5.0 g/L. As the matcha, matcha obtained by a method comprising the step of contacting matcha raw material with copper is used. Wherein the copper content of each liqueur is 5.8 mg/L.

After storage at 40 ℃ for 13 days (equivalent to 4 months at normal temperature), each liqueur (green tea-containing alcoholic beverage) was evaluated for discoloration-inhibiting effect and flavor by a skilled 10-person panel. As a result, 10 persons were: the high evaluation that the color fading of the alcoholic beverages containing green tea was suppressed in the range of ascorbic acid concentration of at least 0.2 to 5.0g/L as compared with before storage and that the flavor was good was also obtained.

Fig. 1 is a photograph showing the appearance of each liqueur, which is obtained by observing the color tone of each liqueur filled in a colorless and transparent vial. In FIG. 1, the ascorbic acid concentrations of 0.01g/L, 0.05g/L, 0.1g/L, 0.2g/L, 1.0g/L, and 5.0g/L are shown from the left. As shown in FIG. 1, particularly, the discoloration is remarkably suppressed in the range of 0.2 to 5.0g/L of the ascorbic acid concentration, and a vivid green color is maintained.

[ examples 1-3 ] confirmation of the effects of phytic acid and ascorbic acid < 2 >)

Liqueurs (green tea-containing alcoholic beverages) having the formulations shown in "examples 1 to 3" in Table 2 were prepared (alcohol concentration: 12.4 v/v%, pH: 3.6). The copper content of the liqueur is 2.3 mg/L.

After storage at 40 ℃ for 13 days (equivalent to 4 months at normal temperature), the fading-suppressing effect and flavor of the alcoholic beverages containing green tea were evaluated by a skilled 10-person panel. As a result, 10 persons were: the green tea-containing alcoholic beverages were highly evaluated as being less discolored than before storage and having a good flavor.

[ examples 1-4 ] confirmation of the Effect of tartaric acid and ascorbic acid

In order to examine the fading-suppressing effect of green tea pigment by tartaric acid and ascorbic acid in green tea-containing alcoholic beverages using matcha, 6 types of liqueurs (green tea-containing alcoholic beverages) having different ascorbic acid contents (alcohol concentration: 12.4 v/v%) were produced, which were constituted by the formulations shown in "examples 1 to 4" in table 2. The ascorbic acid concentration is 0.01g/L, 0.05g/L, 0.1g/L, 0.2g/L, 1.0g/L or 5.0 g/L. As the matcha, matcha obtained by a method comprising the step of contacting matcha raw material with copper is used. Wherein the copper content of each liqueur is 5.8 mg/L. Further, 0.35g of tartaric acid was used at the same pH as that of the liqueur of example 1-2.

After storage at 40 ℃ for 13 days (equivalent to 4 months at normal temperature), each liqueur (green tea-containing alcoholic beverage) was evaluated for discoloration-inhibiting effect and flavor by a skilled 10-person panel. As a result, 10 persons were: the high evaluation that the color fading of the alcoholic beverages containing green tea was suppressed and the flavor was good in the range where the ascorbic acid concentration was at least 0.2 to 5.0g/L as compared with before the storage was made.

[ examples 1-5 ] confirmation of Effect of gluconic acid and ascorbic acid

In order to examine the fading-suppressing effect of green tea pigment by gluconic acid and ascorbic acid in green tea-containing alcoholic beverages using matcha, 6 types of liqueurs (green tea-containing alcoholic beverages) having different ascorbic acid contents (alcohol concentration: 12.4 v/v%) were produced, which were constituted by the formulations shown in "examples 1 to 5" in table 2. The ascorbic acid concentration is 0.01g/L, 0.05g/L, 0.1g/L, 0.2g/L, 1.0g/L or 5.0 g/L. As the matcha, matcha obtained by a method comprising the step of contacting matcha raw material with copper is used. Wherein the copper content of each liqueur is 5.8 mg/L. Further, 1.5g of gluconic acid was used, and the pH thereof was the same as that of the liqueur of example 1-2.

After storage at 40 ℃ for 13 days (equivalent to 4 months at normal temperature), each liqueur (green tea-containing alcoholic beverage) was evaluated for discoloration-inhibiting effect and flavor by a skilled 10-person panel. As a result, 10 persons were: the high evaluation that the color fading of the alcoholic beverages containing green tea was suppressed in the range of ascorbic acid concentration of at least 0.2 to 5.0g/L as compared with before storage and that the flavor was good was also obtained.

[ Table 2]

TABLE 2

Example 2

In the blending of examples 1 to 3, the blending amount of 67 v/v% alcohol and deionized water was adjusted so that the alcohol concentration became 5 v/v%. Carbonated wine containing green tea with foaming property is prepared by aerating to contain carbon dioxide by a common method. The obtained sparkling green tea-containing carbonated wine has gas amount of 1.8, pH of 3.6, and copper content of 2.3 mg/L.

The obtained sparkling green tea-containing carbonated wine was stored at 40 ℃ for 13 days (corresponding to 4 months at room temperature), and then subjected to sensory evaluation tests by a skilled 10-person panel. As a result, 10 persons were: the green color was more vivid in appearance, the fading of green tea pigment was suppressed, the taste was mellow, and the flavor was good than before storage.

Using a color difference meter CR5 (manufactured by Konica Minolta), L was used^*a^*b^*The color of the obtained sparkling green tea-containing carbonated wine was evaluated. As a result, L before storage^*Value a^*Value b and^*values are 22.42, -7.50 and 24.87, respectively. L after preservation^*Value a^*Value b and^*the values were 21.40, -7.62 and 24.83, respectively, and were almost unchanged from those before storage.

Example 3

A green tea-containing beverage was prepared using green tea having a copper content of 1150mg/kg obtained by a method including a step of bringing a green tea material into contact with copper, according to the formulation shown in table 3 (example 3). As a control, a commercially available usual matcha (comparative example 3) was used. The pH of the green tea-containing beverage of example 3 was 3.6, and the pH of the green tea-containing beverage of the comparative example was also 3.6. The copper content of the green tea-containing beverage of example 3 was 5.8mg/L, and the copper content of the green tea-containing beverage of the comparative example was 0.03 mg/L.

[ Table 3]

TABLE 3

Raw material	Compounding amount
		Matcha powder (g)	5
Fructose glucose liquid candy (g)	50
		Perfume (g))	0.02
Phytic acid (g)	0.25
		Ascorbic acid (g)	0.3
Deionized water	Balance of
		Total (mL)	1000

Each of the green tea-containing beverages was stored at 40 ℃ for 13 days (equivalent to 4 months at room temperature). The fading-suppressing effect and flavor of the green tea-containing beverage of example 3 were evaluated by a skilled 10-person panel. As a result, 10 persons were: the green tea-containing beverage was more highly evaluated than before storage in that discoloration was suppressed, and the green appearance was vivid and the flavor was also good. On the other hand, the green color of the beverage containing green tea of comparative example 3 changed to dark brown after storage.

L before storage of the Green tea-containing beverage of example 3^*Value a^*Value b and^*values were 25.45, -8.92 and 28.70, respectively. L of the beverage containing Green tea of example 3 after storage^*Value a^*Value b and^*the values were 23.57, -8.30 and 27.51, respectively, and were almost unchanged from those before storage.

On the other hand, L before storage of the green tea-containing beverage of comparative example 3^*Value a^*Value b and^*the values are 24.45, -8.07 and 29.70, respectively. L of beverage containing green tea of comparative example 3 after storage^*Value a^*Value b and^*values of 24.43, 1.87 and 27.38, a, respectively^*The value is in the positive (+) direction where the red color becomes stronger.

Example 4

A green tea extract having a copper content of 12mg/L was prepared by bringing ground tea into contact with copper and extracting with warm water. A beverage containing green tea was prepared using the green tea extract according to the formulation shown in table 4 (example 4). As a control, the same operation was carried out using a commercially available ordinary matcha (comparative example 4). The pH of the green tea-containing beverage of example 4 was 3.6, and the pH of the green tea-containing beverage of comparative example 4 was also 3.6. The copper content of the green tea-containing beverage of example 4 was 0.6mg/L, and the copper content of the green tea-containing beverage of comparative example 4 was 0.01 mg/L.

[ Table 4]

TABLE 4

Raw material	Compounding amount
		Green tea extract (g)	50
Phytic acid (g)	0.25
		Ascorbic acid (g)	0.3
Deionized water	Balance of
		Total (mL)	1000

Each of the green tea-containing beverages was stored at 40 ℃ for 13 days (equivalent to 4 months at room temperature). The fading-suppressing effect and flavor of the green tea-containing beverage of example 4 were evaluated by a skilled 10-person panel. As a result, 10 persons were: the green tea-containing beverage was more highly evaluated than before storage in that discoloration was suppressed, and the green appearance was vivid and the flavor was also good. On the other hand, the green color of the beverage containing green tea of comparative example 4 changed to dark brown after storage.

Example 5

Liqueur (alcohol concentration: 10.0 v/v%, pH: 3.6) as an alcoholic beverage containing green tea was produced by using the green tea extract (copper content: 12mg/L) prepared in example 4 in the formulation shown in Table 5 (example 5). The copper content of the liqueur is 0.6 mg/L.

[ Table 5]

TABLE 5

Raw material	Compounding amount
		67 v/v% alcohol (mL)	150
Green tea extract (g)	50
		Fructose glucose liquid candy (g)	30
Spice (g)	0.02
		Phytic acid (g)	0.3
Ascorbic acid (g)	0.3
		Deionized water	Balance of
Total (mL)	1000

After the alcoholic beverage containing green tea of example 5 was stored at 40 ℃ for 13 days (corresponding to 4 months at normal temperature), fading-suppressing effect and flavor were evaluated by a skilled 10-person panel. As a result, 10 persons were: the alcoholic beverages containing green tea showed a high evaluation that fading was suppressed, and the green appearance was bright and the flavor was good, as compared with those before storage.

L before storage of Green tea-containing Alcoholic beverages according to example 5^*Value a^*Value b and^*the values are 21.31, -4.68 and 12.72, respectively. L of the Alcoholic beverage containing Green tea of example 5 after storage^*Value a^*Value b and^*the values were 21.42, -4.94 and 12.73, respectively, with little change from before storage.

Example 6

Liqueurs (alcohol concentration: 25.0 v/v%, pH: 3.7) as alcoholic beverages containing green tea were produced using a matcha cream (containing matcha 20 w/w%) containing matcha obtained by a method comprising the step of contacting matcha material with copper and having a copper content of 250mg/kg in the formulation shown in table 6 (example 6). The copper content of the liqueur in the liqueur is 3.8 mg/L. The alcoholic beverage containing green tea of example 6 is assumed to be used as a blending material.

[ Table 6]

TABLE 6

Raw material	Compounding amount
		67 v/v% alcohol (mL)	375
Green tea cream (g)	15
		Fructose glucose liquid candy (g)	60
Spice (g)	0.03
		Phytic acid (g)	0.3
Ascorbic acid (g)	0.2
		Deionized water	Balance of
Total (mL)	1000

The green tea-containing alcoholic beverage of example 6 was stored at 40 ℃ for 13 days (corresponding to 4 months at room temperature). The alcoholic beverage containing green tea of example 6 was diluted to 4 times with water before and after storage, and prepared by adding ice. As a result, all of the beverages had a green color, a bright appearance and a good flavor. All compare favorably with the matcha drink offered by beverage shops.

L before storage of Green tea-containing Alcoholic beverages according to example 6^*Value a^*Value b and^*the values are 20.56, -8.02 and 25.31, respectively. L of the Alcoholic beverage containing Green tea of example 6 after storage^*Value a^*Value b and^*the values were 18.96, -8.22 and 24.22, respectively, with little change from before storage.

The same study was also performed for each 4-fold dilution. L before preservation^*Value a^*Value b and^*the values are 21.61, -5.35 and 16.77, respectively. L after preservation^*Value a^*Value b and^*the values were 21.33, -5.04 and 16.01, respectively, and were almost unchanged from those before storage.

Example 7

Liqueurs as alcoholic beverages containing green tea were prepared according to the formulation shown in Table 7 using the matcha paste (containing matcha 20 w/kg) having a copper content of 250mg/kg used in example 6 and the green tea extract (copper content 12mg/L) prepared in example 4, and filled into PET bottles having a volume of 900mL (alcohol concentration: 25.0 v/v%, pH: 3.6) (example 7). The copper content of the liqueur is 15.0 mg/L. The alcoholic beverage containing green tea of example 7 is intended for use as a blending material.

[ Table 7]

TABLE 7

Raw material	Compounding amount
		67 v/v% alcohol (mL)	374
Green tea cream (g)	60
		Green tea extract (g)	4
Fructose glucose liquid candy (g)	30
		Spice (g)	0.05
Phytic acid (g)	0.9
		Ascorbic acid (g)	0.3
Alpha-tocopherol (g)	0.1
		Deionized water	Balance of
Total (mL)	1000

The alcoholic beverages containing green tea of example 7 were diluted to 4 times with water before and after storage, respectively, and prepared. As a result, all of the beverages had a green color, a bright appearance and a good flavor. A very strong matcha taste was experienced, all comparable to the tea blend offered by the beverage shop. The green tea-containing alcoholic beverage of the present embodiment can be prepared simply by blending with water without, for example, a step of dissolving powdered green tea, and can simplify the field operations of beverage shops.