JP5922359B2 - Tea drink - Google Patents
Tea drink Download PDFInfo
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- JP5922359B2 JP5922359B2 JP2011195726A JP2011195726A JP5922359B2 JP 5922359 B2 JP5922359 B2 JP 5922359B2 JP 2011195726 A JP2011195726 A JP 2011195726A JP 2011195726 A JP2011195726 A JP 2011195726A JP 5922359 B2 JP5922359 B2 JP 5922359B2
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- tea
- cellulase
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- tea leaves
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- 235000013616 tea Nutrition 0.000 claims description 142
- 244000269722 Thea sinensis Species 0.000 claims description 118
- 239000000284 extract Substances 0.000 claims description 69
- 108010059892 Cellulase Proteins 0.000 claims description 60
- 102000004190 Enzymes Human genes 0.000 claims description 60
- 229940106157 cellulase Drugs 0.000 claims description 60
- 229940088598 enzyme Drugs 0.000 claims description 60
- 108090000790 Enzymes Proteins 0.000 claims description 59
- 230000000694 effects Effects 0.000 claims description 32
- 239000001814 pectin Substances 0.000 claims description 25
- 229920001277 pectin Polymers 0.000 claims description 25
- 235000010987 pectin Nutrition 0.000 claims description 25
- 108010059820 Polygalacturonase Proteins 0.000 claims description 24
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 239000012085 test solution Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 235000009569 green tea Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 11
- 239000000872 buffer Substances 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 description 23
- 235000019640 taste Nutrition 0.000 description 15
- 235000013361 beverage Nutrition 0.000 description 11
- 235000020332 matcha tea Nutrition 0.000 description 10
- 101150109128 BRIX1 gene Proteins 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 238000001556 precipitation Methods 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 108010084185 Cellulases Proteins 0.000 description 4
- 102000005575 Cellulases Human genes 0.000 description 4
- 239000003960 organic solvent Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 101710156496 Endoglucanase A Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- -1 ascorbic acid Chemical class 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940092665 tea leaf extract Drugs 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
本発明は、抹茶の不快なザラツキや雑味を伴わず、沈殿の抑制された、抹茶本来のコク及び味わいを有する茶飲料に関する。より具体的には、夾雑ペクチナーゼ活性が少ないセルラーゼ処理によって得られる茶酵素処理エキスと抹茶とを混合することにより得られる茶飲料、及びその製造方法に関する。 The present invention relates to a tea beverage having the original richness and taste of Matcha, which is not accompanied by the unpleasant graininess and miscellaneous taste of Matcha and has suppressed precipitation. More specifically, the present invention relates to a tea beverage obtained by mixing a tea enzyme-treated extract obtained by cellulase treatment with less contaminating pectinase activity and matcha tea, and a method for producing the same.
抹茶を飲料に使用する場合、抹茶の味わいを強くするために抹茶を多く配合することが望まれる。しかしながら、その場合には、抹茶のザラツキや雑味も高まることとなる。さらに、その場合には抹茶が沈殿を生じ易く、外観上飲料の品質に問題があるかの如き誤解を生ずる可能性がある。 When using matcha for beverages, it is desirable to add a lot of matcha to enhance the taste of matcha. However, in that case, the roughness and miscellaneous taste of Matcha will also increase. Furthermore, in that case, the matcha tends to precipitate, which may cause misunderstanding as if there is a problem with the quality of the beverage.
抹茶の沈殿等の抑制のためには、例えば、ジェランガムなどの安定剤を用いる方法が知られている（特許文献１）。また、ザラツキ、雑味が極力少なく緑茶飲料に不可欠なすっきりした後味を保持し、緑茶本来の食感、コク、味わいを有し、かつ長期保管においても沈殿や濁りの発生しない安定な、優れた品質の茶飲料を提供するために、茶葉原料を粉砕し、粉砕物から粉末茶を得て、得られた粉末茶をさらに微粉砕処理した後、粒子径１μｍ以上の粒子の大部分を除去することも知られている（特許文献２）。 A method using a stabilizer such as gellan gum is known, for example, to suppress the precipitation of matcha tea (Patent Document 1). In addition, it has a refreshing aftertaste essential for green tea beverages with minimal graininess and miscellaneous taste, has the original texture, richness and taste of green tea, and is stable and excellent in precipitation and turbidity even during long-term storage In order to provide a quality tea beverage, the tea leaf raw material is crushed, powdered tea is obtained from the pulverized product, and the obtained powdered tea is further finely pulverized, and then most of the particles having a particle diameter of 1 μm or more are removed. This is also known (Patent Document 2).
しかしながら、特許文献１に記載の方法では、安定剤が飲料の香味に影響を及ぼす恐れがある。また、特許文献２に記載の方法では、粉末茶を微粉砕するための高価な装置が必要となり得る。 However, in the method described in Patent Document 1, the stabilizer may affect the flavor of the beverage. Further, the method described in Patent Document 2 may require an expensive apparatus for finely pulverizing powdered tea.
従って、抹茶のザラツキ、雑味、沈殿を抑制するための新たな手段が求められている。 Therefore, there is a need for new means for suppressing matchiness, miscellaneous taste, and precipitation of matcha.
本発明者らは、鋭意検討した結果、ペクチナーゼなどの夾雑活性の少ないセルラーゼで茶葉を酵素処理して得られる茶酵素処理エキスを、抹茶と混合することにより、抹茶のザラツキ、雑味を伴わない、抹茶本来のコク、味わいを有する、沈殿の抑制された茶飲料を得ることができることを見出した。 As a result of intensive investigations, the present inventors have found that tea enzyme-treated extract obtained by enzymatic treatment of tea leaves with cellulase having a little contaminating activity such as pectinase is mixed with matcha tea, so that there is no roughness or miscellaneous taste of matcha tea. The present inventors have found that a tea beverage having the original richness and taste of matcha and having suppressed precipitation can be obtained.
即ち、本願発明は以下のものに関する。
１．抹茶と、茶酵素処理エキスとを混合して得られる、茶飲料であって、
当該茶酵素処理エキスが、ペクチナーゼ活性の少ないセルラーゼを用いて茶葉を処理して抽出することを含む方法により得られ、Ｂｒｉｘを０．３に調整した時の粘度が１．０ｍＰａ・ｓ以上の茶酵素処理エキスであり、そして、
当該セルラーゼについて以下の試験を行ったときに、試験液が未処理ペクチン溶液に対して８０％以上の粘度率を示す、茶飲料：
ｐＨ５．４の酢酸バッファーを用いてペクチンの０．５重量％の試験液を調製し、この試験液にセルラーゼを、液中のペクチンに対し１重量％となるように添加し、３７℃で１６時間反応させた後、９０℃で１０分間処理し、酵素活性を失活させ、２４．５℃で音叉型振動式粘度計にて粘度測定を実施し、未処理ペクチン溶液に対する相対的な粘度率を算出する。
２．茶飲料中の抹茶の含有量が０．０１〜１．０重量％である、１記載の茶飲料。
３．抹茶をそのまま又は水に懸濁してから、茶酵素処理エキスと混合して得られる、１又は２に記載の茶飲料。
４．茶飲料の製造方法であって、
１）ペクチナーゼ活性の少ないセルラーゼを用いて茶葉を処理して抽出して茶酵素処理エキスを得る工程、及び
２）抹茶と当該茶酵素処理エキスとを混合する工程
を含み、当該セルラーゼについて以下の試験を行ったときに、試験液が未処理ペクチン溶液に対して８０％以上の粘度率を示す、製造方法：
ｐＨ５．４の酢酸バッファーを用いてペクチンの０．５重量％の試験液を調製し、この試験液にセルラーゼを、液中のペクチンに対し１重量％となるように添加し、３７℃で１６時間反応させた後、９０℃で１０分間処理し、酵素活性を失活させ、２４．５℃で音叉型振動式粘度計にて粘度測定を実施し、未処理ペクチン溶液に対する相対的な粘度率を算出する。
５．茶飲料中の抹茶の含有量が０．０１〜１．０重量％である、４記載の製造方法。
６．抹茶をそのまま又は水に懸濁してから、茶酵素処理エキスと混合する、４又は５に記載の製造方法。
７．セルラーゼを用いる茶葉の処理の前に、茶葉を水又は有機溶媒で抽出し、得られる茶抽出液を分離して、セルラーゼを用いて処理するための茶葉を得る、４〜６のいずれか１項に記載の製造方法。
８．前記の茶葉の水又は有機溶媒での抽出を、得られる茶抽出液への可溶性成分抽出率が２０〜４５％となるように行う、７に記載の製造方法。
９．セルラーゼを用いる茶葉の処理を３５〜５５℃で行う、４〜８のいずれか１項に記載の製造方法。
１０．セルラーゼを用いる茶葉の処理を３０分〜２０時間行う、４〜９のいずれか１項に記載の製造方法。
１１．セルラーゼを用いる茶葉の処理をｐＨ４〜６で行う、４〜１０のいずれか１項に記載の製造方法。
That is, the present invention relates to the following.
1. A tea beverage obtained by mixing matcha with a tea enzyme-treated extract,
The tea enzyme-treated extract is obtained by a method comprising treating and extracting tea leaves with cellulase having low pectinase activity, and has a viscosity of 1.0 mPa · s or higher when the Brix is adjusted to 0.3 An enzyme-treated extract, and
When the following test is performed on the cellulase, the test liquid exhibits a viscosity ratio of 80% or more with respect to the untreated pectin solution:
A test solution of 0.5% by weight of pectin was prepared using an acetic acid buffer at pH 5.4, and cellulase was added to this test solution so as to be 1% by weight with respect to pectin in the solution, and the test solution was added at 37 ° C. for 16%. After reacting for 10 hours at 90 ° C. for 10 minutes, the enzyme activity was deactivated, and the viscosity was measured at 24.5 ° C. using a tuning-fork vibration viscometer. Is calculated.
2. 2. The tea beverage according to 1, wherein the content of green tea in the tea beverage is 0.01 to 1.0% by weight.
3. The tea drink according to 1 or 2, obtained by mixing matcha with the tea enzyme-treated extract as it is or after suspending it in water.
4). A method for producing a tea beverage,
1) a process for obtaining tea enzyme-treated extract by treating and extracting tea leaves using cellulase with low pectinase activity; and 2) a process for mixing matcha tea with the tea enzyme-treated extract, and the following tests for the cellulase: The production method in which the test solution exhibits a viscosity ratio of 80% or more with respect to the untreated pectin solution when
A test solution of 0.5% by weight of pectin was prepared using an acetic acid buffer at pH 5.4, and cellulase was added to this test solution so as to be 1% by weight with respect to pectin in the solution, and the test solution was added at 37 ° C. for 16%. After reacting for 10 hours at 90 ° C. for 10 minutes, the enzyme activity was deactivated, and the viscosity was measured at 24.5 ° C. using a tuning-fork vibration viscometer. Is calculated.
5. 5. The production method according to 4, wherein the content of green tea in the tea beverage is 0.01 to 1.0% by weight.
6). 6. The production method according to 4 or 5, wherein the green tea is directly or suspended in water and then mixed with the tea enzyme-treated extract.
7). Prior to treatment of tea leaves with cellulase, tea leaves are extracted with water or an organic solvent, and the resulting tea extract is separated to obtain tea leaves for treatment with cellulase, any one of 4-6 The manufacturing method as described in.
8). 8. The production method according to 7, wherein the extraction of the tea leaves with water or an organic solvent is performed so that a soluble component extraction rate in the obtained tea extract is 20 to 45%.
9. The manufacturing method of any one of 4-8 which performs the process of the tea leaves using a cellulase at 35-55 degreeC.
10. The manufacturing method of any one of 4-9 which performs the process of the tea leaf using a cellulase for 30 minutes-20 hours.
11. The manufacturing method of any one of 4-10 which performs the process of the tea leaf using a cellulase by pH 4-6.
茶酵素処理エキスを、抹茶と混合することにより、抹茶のザラツキや雑味を伴わない、抹茶本来のコク、味わいを有する、沈殿の抑制された茶飲料を得ることができる。理論に拘束されないが、当該エキスを混合することにより、抹茶の舌への吸着が緩やかになり、不快なザラツキや雑味を抑制するものと考えられる。尚、これらの推測は本発明を限定するものではない。 By mixing the tea enzyme-treated extract with matcha, it is possible to obtain a tea beverage with reduced precipitation and having the original richness and taste of matcha without the roughness and taste of matcha. Without being bound by theory, it is thought that mixing the extract makes the green tea adsorbed gently on the tongue and suppresses unpleasant roughness and miscellaneous taste. These assumptions do not limit the present invention.
以下、本発明を詳細に説明する。
（抹茶）
抹茶は、緑茶の一種であるてん茶の茶葉を粉末化したものの呼称である。本発明においては、公知のいずれの抹茶を用いてもよい。本発明の茶飲料中の抹茶の含有量は特に限定されないが、典型的には、０．０１〜５．０重量％、０．０１〜１．０重量％又は０．０５〜０．３重量％であり、より好ましくは０．１〜０．２重量％である。
Hereinafter, the present invention will be described in detail.
(Matcha)
Matcha is a name for powdered tea leaves of Tencha, a type of green tea. In the present invention, any known matcha tea may be used. The content of matcha tea in the tea beverage of the present invention is not particularly limited, but is typically 0.01 to 5.0% by weight, 0.01 to 1.0% by weight, or 0.05 to 0.3% by weight. %, More preferably 0.1 to 0.2% by weight.
（茶酵素処理エキス）
本発明の飲料に用いる茶酵素処理エキスは、茶葉を、夾雑ペクチナーゼ活性が少ないセルラーゼで処理して抽出することにより得られる。
(Tea enzyme treatment extract)
The tea enzyme-treated extract used in the beverage of the present invention can be obtained by treating and extracting tea leaves with cellulase having low contaminating pectinase activity.
茶酵素処理エキスを製造するために使用する茶葉は、特に限定されないが、例えば、煎茶、番茶、ほうじ茶、玉露、かぶせ茶、甜茶等の蒸し製の不発酵茶（緑茶）；嬉野茶、青柳茶、各種中国茶等の釜炒茶等の不発酵茶；包種茶、鉄観音茶、ウーロン茶等の半発酵茶；紅茶、阿波番茶、プアール茶などの発酵茶等を用いることができる。なかでも、特に旨味やコク味が重要視される不発酵茶（緑茶）および半発酵茶が好適に用いられる。なお、茶葉はそのまま使用しても良いが、抽出効率・酵素反応効率を向上させるために粉砕して用いることもできる。 The tea leaves used to produce the tea enzyme-treated extract are not particularly limited. For example, steamed non-fermented tea (green tea) such as Sencha, Bancha, Hojicha, Gyokuro, Kabusecha, Tsujicha; Ureshino Tea, Aoyagi Tea Non-fermented teas such as Kama fried teas such as various Chinese teas; Semi-fermented teas such as baling teas, iron kannon teas, oolong teas; Of these, non-fermented tea (green tea) and semi-fermented tea, which are particularly important for umami and rich taste, are preferably used. In addition, although tea leaves may be used as they are, they can be used after being pulverized in order to improve extraction efficiency and enzyme reaction efficiency.
セルラーゼは、セルロースのβ―１、４−グリコシド結合を加水分解してセロビオースを生成する反応を行う酵素であるが、食品で利用可能なセルラーゼの多くは純度が低く、ヘミセルラーゼやペクチナーゼ等の夾雑酵素を含有する。本発明者らは、夾雑ペクチナーゼ活性の少ないセルラーゼを用いると、所望の茶エキスを効率よく製造できることを見出した。セルラーゼは夾雑ペクチナーゼ活性が少ないものを使用することが必要であり、好ましくはペクチナーゼ活性を実質的に含有しないものを使用する。セルラーゼ以外の酵素剤であっても、セルラーゼ活性を有しており、夾雑ペクチナーゼ活性が少ないものであれば使用することが可能である。本発明においては、セルラーゼとしての力価が５０単位／ｇ以上、好ましくは１００単位／ｇ以上であり、更に好ましくは２００単位／ｇ以上であり、かつ、ペクチナーゼ活性ができるだけ少ないセルラーゼを使用する。 Cellulase is an enzyme that hydrolyzes β-1,4-glycosidic bonds in cellulose to produce cellobiose, but most cellulases that can be used in foods have low purity and are contaminated with hemicellulase or pectinase. Contains enzymes. The present inventors have found that a desired tea extract can be efficiently produced by using cellulase with low contaminating pectinase activity. It is necessary to use a cellulase having a low contaminating pectinase activity, and preferably a cellulase that does not substantially contain pectinase activity. Even an enzyme agent other than cellulase can be used as long as it has cellulase activity and low pectinase activity. In the present invention, a cellulase having a titer as a cellulase of 50 units / g or more, preferably 100 units / g or more, more preferably 200 units / g or more and having as little pectinase activity as possible is used.
セルラーゼ活性は、セルラーゼがカルボキシメチルセルロースナトリウムに３７℃で作用するとき、反応初期の１分間に１マイクロモルのブドウ糖に相当する還元力の増加をもたらす酵素量を１単位とする。 When cellulase acts on carboxymethylcellulose sodium at 37 ° C., the cellulase activity is defined as 1 unit of the amount of enzyme that causes an increase in reducing power corresponding to 1 micromole of glucose in the first minute of the reaction.
ペクチナーゼ活性に関しては、以下の方法で試験をし、結果として得られる試験液の粘度の、未処理ペクチン溶液の粘度に対する相対的な比率（粘度率）が８０％以上、好ましくは８５％以上、より好ましくは９０％以上、さらに好ましくは９５％以上であるセルラーゼを用いる。当該相対粘度率が高い程、ペクチナーゼ活性は低い。 The pectinase activity was tested by the following method, and the relative ratio (viscosity ratio) of the viscosity of the resulting test solution to the viscosity of the untreated pectin solution was 80% or more, preferably 85% or more. Cellulase that is preferably 90% or more, more preferably 95% or more is used. The higher the relative viscosity, the lower the pectinase activity.
試験方法：ｐＨ５．４の酢酸バッファーを用いてペクチンの０．５重量％の試験液を調製し、この試験液にセルラーゼを、液中のペクチンに対し１重量％となるように添加し、３７℃で１６時間反応させた後、９０℃で１０分間処理し、酵素活性を失活させ、２４．５℃で音叉型振動式粘度計にて粘度測定を実施し、未処理ペクチン溶液（セルラーゼ処理前の前記試験液である）に対する相対的な粘度率を算出する。 Test method: A test solution of 0.5% by weight of pectin was prepared using an acetic acid buffer at pH 5.4, and cellulase was added to this test solution so as to be 1% by weight with respect to pectin in the solution. After reacting at 90 ° C. for 16 hours, treated at 90 ° C. for 10 minutes to inactivate the enzyme activity, measured at 24.5 ° C. with a tuning-fork vibration viscometer, and treated with an untreated pectin solution (cellulase treatment). Calculate the relative viscosity ratio for the previous test solution).
夾雑ペクチナーゼ活性の少ない好ましいセルラーゼは、例えば、セルラーゼアマノＴ４（天野エンザイム）、スミチームＣ（新日本化学）などの、Ｔｒｉｃｏｄｅｒｍａ属を由来とするセルラーゼである。 Preferable cellulases with low contaminating pectinase activity are cellulases derived from the genus Tricoderder, such as cellulase Amano T4 (Amano Enzyme) and Sumiteam C (Shin Nihon Kagaku).
本発明における茶酵素処理エキスを製造するためには、茶葉を、前記のペクチナーゼ活性が少ないセルラーゼで処理し、抽出を行う。抽出は、セルラーゼ処理と同時に行ってもよいし、セルラーゼ処理後に行ってもよいが、好ましくは、同時に行う。 In order to produce the tea enzyme-treated extract according to the present invention, tea leaves are treated with the cellulase having a low pectinase activity and extracted. The extraction may be performed simultaneously with the cellulase treatment or may be performed after the cellulase treatment, but is preferably performed simultaneously.
セルラーゼ処理のためには、茶葉に対して純水を添加し、充分混和したのちに酵素反応を行う。セルラーゼは夾雑ペクチナーゼ活性が少ないものを使用することが必要であり、好ましくはペクチナーゼ活性を実質的に含有しないものを使用する。酵素処理条件は、セルラーゼが機能できる条件であれば特に限定されない。例えば、純水の添加量は特に限定されないが、好ましくは茶葉重量あたり１３〜１８倍、より好ましくは１５倍の容量を使用する。処理温度は、好ましくは３５〜５５℃、より好ましくは４０℃である。処理時間は、３０分間〜２０時間が好ましい。セルラーゼの使用量は、好ましくは、茶葉の重量に対して０．１〜３．０重量％である。セルラーゼは、一度に添加してもよいが、数回に分けて添加してもよい。通常、酵素剤の至適ｐＨは４〜６であり、セルラーゼ処理時には、その範囲にｐＨを調整してもよい。ｐＨ調整のために、酸・アルカリをｐＨ調製剤として適宜使用することができるが、無機酸としては塩酸、リン酸などを、有機酸としてはクエン酸、酢酸、アスコルビン酸などを使用することができる。有機酸、特にアスコルビン酸を好適に使用することができる。セルラーゼ処理を終了させるためには、必要に応じて、反応液を加熱することによりセルラーゼを失活させる。このようにセルラーゼ処理することによって、通常は、茶酵素処理エキスの抽出も同時に行われる。 For cellulase treatment, pure water is added to tea leaves and mixed thoroughly before the enzyme reaction. It is necessary to use a cellulase having a low contaminating pectinase activity, and preferably a cellulase that does not substantially contain pectinase activity. The enzyme treatment conditions are not particularly limited as long as the cellulase can function. For example, the amount of pure water added is not particularly limited, but preferably 13 to 18 times, more preferably 15 times the capacity of the tea leaf is used. The treatment temperature is preferably 35 to 55 ° C, more preferably 40 ° C. The treatment time is preferably 30 minutes to 20 hours. The amount of cellulase used is preferably 0.1 to 3.0% by weight based on the weight of tea leaves. Cellulase may be added at once, but may be added in several portions. Usually, the optimum pH of the enzyme agent is 4 to 6, and the pH may be adjusted to the range during cellulase treatment. For pH adjustment, acids and alkalis can be used as appropriate as pH adjusters, but hydrochloric acid, phosphoric acid, etc. can be used as inorganic acids, and citric acid, acetic acid, ascorbic acid, etc. can be used as organic acids. it can. An organic acid, particularly ascorbic acid, can be preferably used. In order to terminate the cellulase treatment, the cellulase is deactivated by heating the reaction solution as necessary. By performing the cellulase treatment in this way, usually, the tea enzyme-treated extract is also extracted simultaneously.
セルラーゼ処理及び抽出後は、例えばスクリューデカンタ（齋藤遠心機株式会社製）などの分離機を使用して、茶葉と茶抽出液を固液分離し、茶酵素処理エキスを得ることができる。得られた茶酵素処理エキスは必要に応じて濃縮することができる。また、当該エキスは、液体のまま使用しても良いが、凍結乾燥、スプレードライなどの方法により粉末化して使用することもできる。 After the cellulase treatment and extraction, for example, using a separator such as a screw decanter (manufactured by Saito Centrifugal Co., Ltd.), the tea leaves and the tea extract can be solid-liquid separated to obtain a tea enzyme-treated extract. The obtained tea enzyme-treated extract can be concentrated as necessary. The extract may be used as it is in liquid form, but can also be used after being pulverized by a method such as freeze drying or spray drying.
セルラーゼを用いる茶葉の処理の前には、必要に応じて、茶葉を水又はアルコール等の有機溶媒で抽出し（本明細書においては、「前抽出」とも記載する）、得られる茶抽出液を分離する。本明細書で「茶抽出液」というときは、この抽出液を指す。 Before the treatment of the tea leaves using cellulase, the tea leaves are extracted with an organic solvent such as water or alcohol as necessary (also referred to as “pre-extraction” in this specification), and the resulting tea extract is To separate. In this specification, the term “tea extract” refers to this extract.
抽出の際には、茶葉重量に対して好ましくは１５倍重量以上、より好ましくは１５〜１５０倍重量程度、より好ましくは３０〜４０倍重量程度の抽出溶媒に浸漬して茶葉中の可溶性成分を溶出させることが好ましい。この場合、あらかじめ抽出溶媒を加熱しておいてもよいが、茶葉浸漬後に加熱して抽出しても良い。また、抽出溶媒としては純水を好適に用いることができるが、これにエタノールなどの有機溶媒を適宜含有させることもできる。また、抽出溶媒にミネラル分を添加することにより適宜硬度を調整することもできる。抽出温度は特に限定されないが、典型的には５０〜９５℃、好ましくは６０〜８０℃、最も好ましくは７０℃である。抽出温度などの抽出条件は、得られる抽出液の可溶性成分抽出率が２０〜４５％、好ましくは３０〜４０％以上、特に４０％となるようにすることが望ましい。なお、可溶性成分の抽出率は式「抽出液のＢｒｉｘ×採液量［ｇ］／茶葉量［ｇ］」で算出される。茶の前抽出は、１回だけ行ってもよいし、複数回行ってもよい。このようにして得られた茶抽出液はそのまま茶飲料として用いることができるほか、本発明の茶酵素処理エキスと混合して茶飲料とすることもできる。 In the extraction, the soluble components in the tea leaves are preferably soaked in an extraction solvent, preferably 15 times or more, more preferably about 15 to 150 times, more preferably about 30 to 40 times the weight of the tea leaves. It is preferable to elute. In this case, the extraction solvent may be heated in advance, or it may be extracted after being immersed in tea leaves. Moreover, although pure water can be used suitably as an extraction solvent, organic solvents, such as ethanol, can also be suitably contained in this. Moreover, hardness can also be suitably adjusted by adding a mineral part to an extraction solvent. The extraction temperature is not particularly limited, but is typically 50 to 95 ° C, preferably 60 to 80 ° C, and most preferably 70 ° C. As for the extraction conditions such as the extraction temperature, it is desirable that the extractability of the obtained extract is 20 to 45%, preferably 30 to 40% or more, particularly 40%. In addition, the extraction rate of the soluble component is calculated by the formula “Brix of extract liquid × Liquid collection amount [g] / tea leaf amount [g]”. The tea pre-extraction may be performed only once or a plurality of times. The tea extract thus obtained can be used as it is as a tea beverage, or it can be mixed with the tea enzyme-treated extract of the present invention to make a tea beverage.
上記のセルラーゼ処理・抽出、及び茶葉の前処理の工程においては、本発明の効果を損なわない限り種々の追加的な成分を用いることができる。しかしながら、本発明に悪影響を及ぼすと考えられる程度のペクチナーゼ（ペクチナーゼ自体だけでなく、ペクチナーゼ活性を有する他の酵素を含む）を用いることは、避けるべきである。 In the cellulase treatment / extraction step and the tea leaf pretreatment step, various additional components can be used as long as the effects of the present invention are not impaired. However, the use of pectinases (including not only pectinase itself but also other enzymes having pectinase activity) that are considered to have an adverse effect on the present invention should be avoided.
このようにして得られる、本願発明において用いられる茶酵素処理エキスは、口当たりの良いコクを有すると共に、高い粘度を有することを特徴とする。典型的には、本発明において用いられる茶酵素処理エキスは、Ｂｒｉｘを０．３に調整した時に１．０ｍＰａ・ｓ以上、好ましくは１．１０ｍＰａ・ｓ以上、より好ましくは１．１５ｍＰａ・ｓ以上の粘度を示す。粘度の上限はないが、典型的には、２．０ｍＰａ・ｓ程度までの粘度を有する。この粘度は、音叉型振動式粘度計、例えばＳＶ−Ａ（エーアンドデイ社製）にて測定することができる。Ｂｒｉｘの調整は、不揮発性成分の組成が変化しないように、水の添加又は留去等により行えばよい。 The tea enzyme-treated extract used in the present invention thus obtained is characterized by having a rich body and high viscosity. Typically, the tea enzyme-treated extract used in the present invention is 1.0 mPa · s or more, preferably 1.10 mPa · s or more, more preferably 1.15 mPa · s or more when Brix is adjusted to 0.3. The viscosity is shown. There is no upper limit for the viscosity, but typically it has a viscosity of up to about 2.0 mPa · s. This viscosity can be measured with a tuning fork type vibration viscometer, for example, SV-A (manufactured by A & D). The adjustment of Brix may be performed by adding or distilling water or the like so that the composition of the nonvolatile component does not change.
理論に拘束されないが、茶酵素処理エキスのコクを生じる原因物質は、茶ペクチンであると考えられる。茶ペクチンとは、茶葉中に存在する酸性多糖を意味し、これは主としてガラクツロン酸から構成される。粘度は、ペクチンの濃度と相関関係を有するため、茶酵素処理エキスのコクの指標として利用できる可能性がある。 Without being bound by theory, it is thought that the causative substance that produces the richness of the tea enzyme-treated extract is tea pectin. Tea pectin means an acidic polysaccharide present in tea leaves, which is mainly composed of galacturonic acid. Since the viscosity has a correlation with the concentration of pectin, there is a possibility that it can be used as a rich index of the tea enzyme-treated extract.
また、粘度は、ペクチンの濃度と相関関係を有するため、上述した通り、ペクチナーゼ活性の少ない酵素を選択する際の指標としても使用することができる。
茶飲料中の茶酵素処理エキスの含有量は特に限定されないが、典型的には、当該エキスの含有量は、含有される当該エキスのＢｒｉxを０．３に調整した時のエキスの重量に換算して、０．０１〜５．０重量％、０．１〜１．０重量％であり、より好ましくは０．２〜０．３重量％である。
Moreover, since the viscosity has a correlation with the concentration of pectin, as described above, it can be used as an index when selecting an enzyme having a low pectinase activity.
The content of the tea enzyme-treated extract in the tea beverage is not particularly limited, but typically, the content of the extract is converted to the weight of the extract when the Brix of the extracted extract is adjusted to 0.3. And it is 0.01-5.0 weight% and 0.1-1.0 weight%, More preferably, it is 0.2-0.3 weight%.
（茶飲料）
本発明の茶飲料は、前記の茶酵素処理エキスと抹茶とを混合することにより得られる。本発明の茶飲料は、これらの成分に加えて、茶抽出液を含有してもよい。茶飲料が茶抽出液を含有する場合には、当該混合を茶抽出液中で行ってもよいし、当該混合後に、得られる混合物と茶抽出液とを混合してもよい。抹茶は、そのまま茶酵素処理エキスと混合してもよいし、水に懸濁してから茶酵素処理エキスと混合してもよい。抹茶を水に懸濁する際には、ホモゲナイザー等により均質化してもよい。これらの成分を混合するための手段は特に限定されず、公知のいずれかの手段を用いればよい。
(Tea drink)
The tea beverage of the present invention is obtained by mixing the tea enzyme-treated extract and matcha tea. The tea beverage of the present invention may contain a tea extract in addition to these components. When the tea beverage contains a tea extract, the mixing may be performed in the tea extract, or the mixture obtained and the tea extract may be mixed after the mixing. Matcha may be mixed with the tea enzyme-treated extract as it is, or suspended in water and then mixed with the tea enzyme-treated extract. When suspending matcha in water, it may be homogenized by a homogenizer or the like. The means for mixing these components is not particularly limited, and any known means may be used.
このようにして得られる茶飲料は、必要に応じて飲料に通常配合されるその他の原料を含有してもよい。例えば、糖類、甘味料、酸味料、食用色素、ビタミン類、フレーバー、酸化防止剤、ｐＨ調整剤などを適宜含有してもよい。 The tea beverage thus obtained may contain other ingredients that are usually blended into the beverage as required. For example, sugars, sweeteners, acidulants, food colors, vitamins, flavors, antioxidants, pH adjusters, and the like may be appropriately contained.
（容器詰飲料）
本発明の茶飲料は、容器詰飲料として提供することができる。容器は、ガラス瓶、ＰＥＴボトル、金属缶などの通常の物が挙げられる。本発明の茶飲料は、抹茶の沈殿が抑制されているため、長期保存されることの多い容器詰飲料として好適である。
(Packed beverage)
The tea beverage of the present invention can be provided as a packaged beverage. Examples of the container include ordinary items such as glass bottles, PET bottles, and metal cans. The tea beverage of the present invention is suitable as a packaged beverage that is often stored for a long period of time because the precipitation of matcha tea is suppressed.
以下の実施例により、本発明をより具体的に説明するが、本発明ではこれらに限定されるものではない。
（参考例１）
ペクチン（商品名ペクチン（無糖）、ナカライテスク株式会社製）を０．５重量％となるよう酢酸バッファーｐＨ５．４にて調整して試験液を得た後、市販されている食品添加用セルラーゼ酵素（商品名セルラーゼＡ「アマノ」３（天野エンザイム株式会社製）、商品名セルラーゼＴ「アマノ」４（天野エンザイム株式会社製）、商品名セルロシンＡＣ（エイチビィアイ株式会社製）、商品名セルロシンＴ３（エイチビィアイ株式会社製）、商品名スミチームＣ（新日本化学工業株式会社製））を、試験液中のペクチンに対し１重量％となるように添加した。３７℃で１６時間反応させた後、９０℃で１０分間処理し、酵素活性を失活させた。その後、音叉型振動式粘度計ＳＶ−Ａ（エーアンドデイ社製）にて２４．５℃で粘度測定を実施した。その結果、図１に示す通り、セルラーゼＴ「アマノ」４およびスミチームＣは、ペクチンの消化による粘度変化をほとんど生じず（相対粘度率９７％および１００％）、ほとんどペクチナーゼ活性を有しないことが示された。また、多少の夾雑は認められたものの、セルロシンＴ３（相対粘度率８８％）も本発明に使用できると思われた。本発明の実施例においてはセルラーゼＴ「アマノ」４を使用することにした。
The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto.
(Reference Example 1)
After preparing pectin (trade name pectin (sugar-free), manufactured by Nacalai Tesque Co., Ltd.) with acetic acid buffer pH 5.4 to 0.5 wt%, a commercially available cellulase for food addition is obtained. Enzyme (trade name Cellulase A “Amano” 3 (manufactured by Amano Enzyme), trade name Cellulase T “Amano” 4 (manufactured by Amano Enzyme), trade name Cellulosin AC (manufactured by HI Corporation), trade name Cellulosin T3 ( HBI Co., Ltd.) and trade name Sumiteam C (manufactured by Shinnippon Kagaku Kogyo Co., Ltd.) were added at 1% by weight with respect to pectin in the test solution. After reacting at 37 ° C. for 16 hours, the enzyme activity was deactivated by treating at 90 ° C. for 10 minutes. Thereafter, the viscosity was measured at 24.5 ° C. using a tuning-fork type vibration viscometer SV-A (manufactured by A & D). As a result, as shown in FIG. 1, cellulase T “Amano” 4 and Sumiteam C showed almost no change in viscosity due to pectin digestion (relative viscosity ratios of 97% and 100%) and almost no pectinase activity. It was done. Although some contamination was observed, it was considered that cellulosin T3 (relative viscosity 88%) could also be used in the present invention. In the examples of the present invention, cellulase T “Amano” 4 was used.
尚、セルラーゼＴ「アマノ」４の力価は２８０単位／ｇである。
（実施例１）
粉砕した煎茶茶葉５ｇを熱水５００ｇで３分間１回（可溶性成分抽出率２０％）又は２回（可溶性成分抽出率４０％）抽出して固液分離を行った後、茶葉重量に対し１重量％となるようにセルラーゼＴ「アマノ」４（天野エンザイム株式会社）及び茶葉重量の１５倍の純水を添加した。さらにＬ−アスコルビン酸を茶葉重量のおよそ０．５重量％添加してｐＨを４．６に調整した。その後、３７℃にて１６時間反応させ、９０℃１０分間処理することによって酵素活性を失活させて反応を終結した。固液分離により茶酵素処理エキスを回収し、音叉型振動式粘度計ＳＶ−Ａ（エーアンドデイ社製）にて粘度測定を実施した。対照として酵素を添加せずに同様の操作を行ったものの粘度も測定した。その結果、図２に示すように、茶葉抽出液の可溶性成分抽出率が２０％以上の条件にて、有意に茶エキスの粘度上昇が認められることを見出した。これは、ペクチナーゼ活性の殆どないセルラーゼを用いることにより、加水分解と茶ペクチンの抽出を行えることを示していると考えられる。特に、酵素処理前に茶葉を熱水抽出して酵素活性阻害物質（カテキン類など）を一定程度除去することにより、セルラーゼによる加水分解と茶ペクチンの抽出の効率が向上するものと考えられる。
The titer of cellulase T “Amano” 4 is 280 units / g.
Example 1
5 g of ground sencha tea leaves are extracted once with hot water 500 g for 3 minutes once (soluble component extraction rate 20%) or twice (soluble component extraction rate 40%), and after solid-liquid separation, 1 wt. Cellulase T “Amano” 4 (Amano Enzyme Co., Ltd.) and pure water 15 times the weight of the tea leaves were added so that the ratio was 5%. Further, L-ascorbic acid was added to about 0.5% by weight of the tea leaf weight to adjust the pH to 4.6. Then, it was made to react at 37 degreeC for 16 hours, the enzyme activity was deactivated by processing at 90 degreeC for 10 minutes, and reaction was terminated. The tea enzyme-treated extract was collected by solid-liquid separation, and the viscosity was measured with a tuning-fork vibration viscometer SV-A (manufactured by A & D). As a control, the viscosity of the same operation without adding enzyme was also measured. As a result, as shown in FIG. 2, it was found that a significant increase in the viscosity of the tea extract was observed under the condition that the extractability of soluble components in the tea leaf extract was 20% or more. This is considered to indicate that hydrolysis and extraction of tea pectin can be performed by using cellulase having almost no pectinase activity. In particular, it is considered that the efficiency of hydrolysis by cellulase and extraction of tea pectin is improved by extracting tea leaves with hot water and removing enzyme activity inhibitors (catechins and the like) to a certain extent before the enzyme treatment.
（実施例２）
煎茶茶葉５ｇを可溶性成分の抽出率が４０％となるように熱水抽出した後固液分離し、実施例１と同様にして酵素反応を行った。対照として、玉露、てん茶、煎茶から得られた茶抽出液を調製した。茶酵素処理エキスと茶抽出液のＢｒｉｘを０．３に調整した後、音叉型振動式粘度計ＳＶ−Ａ（エーアンドデイ社製）にて粘度測定を実施した。結果を図３に示すが、茶酵素処理エキスは粘度が高く（１．１９ｍＰａ・ｓ）、通常の茶抽出液よりも粘性があることが示された。よって、茶ペクチンの抽出が効率よく行われたものと考えられる。
(Example 2)
Hot water extraction was performed on 5 g of sencha tea leaves so that the extraction rate of soluble components was 40%, followed by solid-liquid separation, and an enzyme reaction was carried out in the same manner as in Example 1. As controls, tea extracts obtained from Gyokuro, Tencha and Sencha were prepared. After adjusting Brix of the tea enzyme-treated extract and the tea extract to 0.3, the viscosity was measured with a tuning-fork vibration viscometer SV-A (manufactured by A & D). The results are shown in FIG. 3, and it was shown that the tea enzyme-treated extract has a high viscosity (1.19 mPa · s) and is more viscous than a normal tea extract. Therefore, it is considered that tea pectin was extracted efficiently.
（実施例３） 茶飲料
本発明により得られた茶酵素処理エキスを抹茶と混合して茶飲料を製造した。
具体的には、先ず、煎茶葉７ｇを２００ｍｌの熱水（９０℃）で５分間抽出し、固液分離をして、飲料のベースとなる茶抽出液を得た（以下、「ベース抽出液」と記載する）。次に、抹茶を約８０倍（重量）の水に懸濁させ、この懸濁液をホモジナイザーにより１５ＭＰａの圧力で処理し（遠心処理はしない）、抹茶懸濁液を得た。次いで、ベース抽出液に、抹茶懸濁液を、茶飲料中の抹茶の含有量が最終的に０．０１、０．２、０．５、１．０重量％となるように、そして実施例１と同様にして得た茶酵素処理エキス（Ｂｒｉｘを０．３に調整した後、音叉型振動式粘度計ＳＶ−Ａ（エーアンドデイ社製）にて粘度測定を実施したところ、粘度は１．１９であった）を、Ｂｒｉｘを０．３に調整した時のエキスの重量の茶飲料の重量に対する百分率として最終的に０．０１、０．２、０．５重量％になるように混合し、水で１０００ｍｌにメスアップし、レトルト殺菌した。このようにして得られた茶飲料に対し、コク、ザラツキ、雑味に関して、５名のパネラーによる６段階の官能評価を行った。その平均点を表３及び表４に示す。尚、評価の配点基準は以下の通り。
(Example 3) Tea beverage The tea enzyme-treated extract obtained according to the present invention was mixed with matcha tea to produce a tea beverage.
Specifically, first, 7 g of sencha leaves were extracted with 200 ml of hot water (90 ° C.) for 5 minutes and subjected to solid-liquid separation to obtain a tea extract as a beverage base (hereinafter referred to as “base extract”). "). Next, matcha was suspended in about 80 times (by weight) of water, and this suspension was treated with a homogenizer at a pressure of 15 MPa (not centrifuged) to obtain a matcha suspension. The base extract is then mixed with a matcha suspension so that the content of matcha in the tea beverage is finally 0.01, 0.2, 0.5, 1.0% by weight and the examples When the viscosity was measured with a tuning fork-type vibration viscometer SV-A (manufactured by A & D) after adjusting the Brix enzyme extract obtained in the same manner as in No. 1 (Brix to 0.3), the viscosity was 1.19. Were mixed so that the percentage of the weight of the extract when the Brix was adjusted to 0.3 with respect to the weight of the tea beverage was finally 0.01, 0.2, 0.5% by weight, The volume was raised to 1000 ml with water and sterilized by retort. The tea beverage thus obtained was subjected to a six-step sensory evaluation by five panelists regarding the richness, roughness and miscellaneous taste. The average points are shown in Tables 3 and 4. The evaluation criteria are as follows.
このように、茶酵素処理エキスの添加により、コクが増強され、ザラツキ・雑味が減少した。この変化は、茶酵素処理エキスの量が増えるにつれて顕著となった。
また、当該飲料を５分間静置した後、目視で抹茶の沈降レベルを４段階で評価した。その結果も表６に示す。尚、評価の配点基準は以下の通り。
As described above, the addition of the tea enzyme-treated extract enhanced the richness and decreased the roughness and miscellaneous taste. This change became significant as the amount of the tea enzyme-treated extract increased.
In addition, after the beverage was allowed to stand for 5 minutes, the level of green tea settling was visually evaluated in four stages. The results are also shown in Table 6. The evaluation criteria are as follows.
このように、茶酵素処理エキスの添加により、沈降量が減少した。この変化は、茶酵素処理エキスの量が増えるにつれて顕著となった。 Thus, the amount of sediment decreased with the addition of the tea enzyme-treated extract. This change became significant as the amount of the tea enzyme-treated extract increased.
Claims (6)
１）ペクチナーゼ活性の少ないセルラーゼを用いて茶葉を処理して抽出して茶酵素処理エキスを得る工程、ここで、
前記セルラーゼを用いる茶葉の処理の前に、茶葉を水で抽出し、得られる茶抽出液を分離して、セルラーゼを用いて処理するための茶葉を得る；
前記の茶葉の水による抽出を、得られる茶抽出液への可溶性成分抽出率が２０〜４５％となるように行う；及び
２）抹茶と当該茶酵素処理エキスとを混合する工程
を含み、当該セルラーゼについて以下の試験を行ったときに、試験液が未処理ペクチン溶液に対して８０％以上の粘度率を示す、製造方法：
ｐＨ５．４の酢酸バッファーを用いてペクチンの０．５重量％の試験液を調製し、この試験液にセルラーゼを、液中のペクチンに対し１重量％となるように添加し、３７℃で１６時間反応させた後、９０℃で１０分間処理し、酵素活性を失活させ、２４．５℃で音叉型振動式粘度計にて粘度測定を実施し、未処理ペクチン溶液に対する相対的な粘度率を算出する。 A method for producing a tea beverage,
1) A step of treating and extracting tea leaves with cellulase having a low pectinase activity to obtain a tea enzyme-treated extract ,
Prior to treatment of the tea leaves with the cellulase, the tea leaves are extracted with water and the resulting tea extract is separated to obtain tea leaves for treatment with the cellulase;
Extracting the tea leaves with water so that the extractability of soluble components in the resulting tea extract is 20-45%; and 2) mixing green tea with the tea enzyme-treated extract, Manufacturing method in which the test solution exhibits a viscosity rate of 80% or more with respect to the untreated pectin solution when the following test is performed on cellulase:
A test solution of 0.5% by weight of pectin was prepared using an acetic acid buffer at pH 5.4, and cellulase was added to this test solution so as to be 1% by weight with respect to pectin in the solution, and the test solution was added at 37 ° C. for 16%. After reacting for 10 hours at 90 ° C. for 10 minutes, the enzyme activity was deactivated, and the viscosity was measured at 24.5 ° C. using a tuning-fork vibration viscometer. Is calculated.
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| ES12830303T ES2704254T3 (en) | 2011-09-08 | 2012-09-07 | Extract of tea treated with enzymes and tea drink |
| CN201280054490.2A CN103987268B (en) | 2011-09-08 | 2012-09-07 | Thease processes extract and tea beverage |
| EP12830303.9A EP2754352B1 (en) | 2011-09-08 | 2012-09-07 | Enzyme-treated tea extract, and tea beverage |
| NZ622308A NZ622308B2 (en) | 2011-09-08 | 2012-09-07 | Enzyme-treated tea extract, and tea beverage |
| AU2012305254A AU2012305254B2 (en) | 2011-09-08 | 2012-09-07 | Enzyme-treated tea extract, and tea beverage |
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