초록 ▼

Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a

Disclosed is a novel green tea beverage packed in a container which shows a good aroma release in the mouth and a lingering aftertaste, has a richness and concentration feeling in the flavor, and can be drunk delectably even in a cold state. Specifically disclosed is a green tea beverage packed in a container characterized in that: the concentration of saccharides, i.e., the sum of monosaccharides and disaccharides, is 150-500 ppm; the ratio by concentration of the disaccharides to the monosaccharides (disaccharides/monosaccharides) is 2.0-8.0; the ratio by concentration of electron-localized catechins to the aforesaid saccharides (electron-localized catechins/saccharides) is 1.8-4.0; and the ratio by content of furfural to geraniol (furfural/geraniol) is 0.5-3.0. It is preferred that the ratio by concentration of the aforesaid saccharides to soluble solid matters originating in tea leaves (saccharides/(soluble solid matters originating in tea leaves×100)) is 5.0 to 10.0.

대표청구항 ▼

1. A green tea beverage packed in a container, wherein: the green tea beverage has an extraction of green tea as its major component,a concentration of saccharides, which is a sum of a concentration of monosaccharides and a concentration of disaccharides, is 150 ppm to 500 ppm,a ratio of the concent

1. A green tea beverage packed in a container, wherein: the green tea beverage has an extraction of green tea as its major component,a concentration of saccharides, which is a sum of a concentration of monosaccharides and a concentration of disaccharides, is 150 ppm to 500 ppm,a ratio of the concentration of disaccharides to the concentration of monosaccharides (disaccharides/monosaccharides) is 2.0 to 8.0,a ratio of a concentration of electron-localized catechins to the concentration of saccharides (electron-localized catechins/saccharides) is 1.8 to 4.0,a content ratio of furfural relative to geraniol (furfural/geraniol) is 0.5 to 3.0, anda concentration of catechins is 300 ppm to 920 ppm. 2. The green tea beverage packed in a container according to claim 1, wherein a ratio of the concentration of saccharides to a concentration of a soluble solid content derived from tea leaves (saccharides/(soluble solid content derived from tea leaves×100)) is 5.0 to 10.0. 3. The green tea beverage packed in a container according to claim 1, wherein a ratio of the concentration of electron-localized catechins to a concentration of a soluble solid content derived from tea leaves (electron-localized catechins/(soluble solid content derived from tea leaves×100)) is 15.0 to 20.0. 4. A method for manufacturing a green tea beverage packed in a container, comprising steps of: adjusting a concentration of saccharides, which is a sum of a concentration of monosaccharides and a concentration of disaccharides, to 150 ppm to 500 ppm;adjusting a ratio of the concentration of disaccharides to the concentration of monosaccharides (disaccharides/monosaccharides) to 2.0 to 8.0;adjusting a ratio of a concentration of electron-localized catechins to the concentration of saccharides (electron-localized catechins/saccharides) to 1.8 to 4.0;adjusting a content ratio of furfural to geraniol (furfural/geraniol) to 0.5 to 3.0 in the green tea beverage; andadjusting a concentration of catechins to 300 ppm to 920 ppm,wherein the green tea beverage has an extraction of green tea as its major component. 5. A method for improving flavor of a green tea beverage packed in a container, comprising steps of: adjusting a concentration of saccharides, which is a sum of a concentration of monosaccharides and a concentration of disaccharides, to 150 ppm to 500 ppm;adjusting a ratio of the concentration of disaccharides to the concentration of monosaccharides (disaccharides/monosaccharides) to 2.0 to 8.0;adjusting a ratio of a concentration of electron-localized catechins to the concentration of saccharides (electron-localized catechins/saccharides) to 1.8 to 4.0;adjusting a content ratio of furfural to geraniol (furfural/geraniol) to 0.5 to 3.0 in the green tea beverage; andadjusting a concentration of catechins to 300 ppm to 920 ppm,wherein the green tea beverage has an extraction of green tea as its major component.