PROBLEM TO BE SOLVED: To provide a green tea extract improved in taste with a decreased bitter taste component.SOLUTION: A green tea extract contains the following components (A), (B), and (C): (A) non-polymer catechins (B) a component bonded to a magnesium ion and forming precipitate in an isopropyl alcohol and (C) free sugar derived from tea, wherein the mass ratio [(B)/(A)] of the content of component (B) to the content of component (A) in terms of magnesium is 0.8×10-5 or less, and the mass ratio [(C)/(A)] of the content of component (C) to the content of component (A) is 0.2 to 1.0.COPYRIGHT: (C)2013,JPO&INPIT【課題】苦味成分を低減し呈味の改善された緑茶抽出物を提供すること。【解決手段】次の成分(A)、(B)及び(C);(A)非重合体カテキン類、(B)マグネシウムイオンと結合しかつイソプロピルアルコール中で沈殿物を形成する成分、(C)茶由来の遊離糖を含み、 成分(A)の含有量と、成分(B)のマグネシウム換算量との質量比〔(B)/(A)〕が0.8×10-5以下であり、且つ、 成分(A)の含有量と、成分(C)の含有量との質量比〔(C)/(A)〕が0.2~1.0である、緑茶抽出物。【選択図】なし
