TW201215330A

TW201215330A - Extract of teas

Info

Publication number: TW201215330A
Application number: TW100100002A
Authority: TW
Inventors: Feng-Lei Chen; Rie Kawaguchi; Haruka Kino; Saemi Kato; Kazutane Nagano; Koji Murai; Rei Fujita
Original assignee: Hasegawa T Co Ltd
Priority date: 2010-10-08
Filing date: 2011-01-03
Publication date: 2012-04-16
Also published as: WO2012046347A1; TWI404506B; CN103228147A; JPWO2012046347A1; JP5406379B2; HK1183207A1; CN103228147B

Abstract

The present invention provides an extract of teas which at least consists of tannin, amino acid and galacturonic acid; wherein there is galacturonic acid of 1.1 to 5 mass% based on a total solid component of the extract of teas (conversion by Bx), a mass ratio of galacturonic acid to tannin is 0.04 to 0.8, and a mass ratio of galacturonic acid to amino acid is 0.08 to 0.8; wherein a bitterness is masked, and there are sweetness, body and freshness and a good flavor-balance.

Description

201215330 六、發明說明：【發明所屬之技術領域】本發明係關於甘味、濃味及鮮味強、澀味少的茶類萃取物。【先前技術】近年來，茶類飲料已以充塡於罐子或寶特瓶等的商品方式提供，由於消費者離棄甜味而獲得高度支持，其生產量不斷地增加。最近的傾向爲，鮮味或濃味強、澀味受抑制的茶類飮料受到歡迎。茶類萃取物製造時，利用酵素劑進行處理的方法已有人提出例如：併用原果膠酶與纖維素酶萃取茶葉的方法（參照專利文獻1)'將紅茶葉以單寧酶處理的方法（參照專利文獻2)、以果膠酶、澱粉酶及多酚氧化酶處理的方法（參照專利文獻3)、使含浸於澱粉酶或蛋白酶或纖維素酶或該等的混合酵素的水溶液並使乾燥而再於丨〇〇至1 7 〇它進行加熱焙煎的穀茶的製造法（參照專利文獻4)、利用黏著性澱粉與選自α-或β-澱粉酶、纖維素酶及蛋白酶當中至少1種的酵素的混合物萃取的速溶茶的製法（參照專利文獻5 )、將紅茶的葉片以單寧酶及至少丨種細胞壁消化酵素濕潤的方法（參照專利文獻6)、將茶葉萃取殘渣以纖維素酶及蛋白酶處理的方法（參照專利文獻7)、將茶類的熱水萃取液預先以單寧酶處理後進行冷凍濃縮的方法（參照專利文獻8)、使綠原酸醋酶作用於茶萃取液而製造少混濁的茶類飮料的方法（參 -3- 201215330 照專利文獻9)、將茶類原料於蛋白酶及單寧酶存在下進行萃取的茶類萃取物的製造方法（參照專利文獻1〇)、使用至少含有纖維素酶、半纖維素酶、果膠酶及原果膠酶的酵素群將茶葉進行酵素分解萃取處理的茶葉萃取液的製造方法 (參照專利文獻1 1)、將茶葉於蛋白酶存在下以水萃取並將獲得的萃取液進一步以蛋白酶處理的茶類萃取物的萃取方法（參照專利文獻12)、於茶類原料萃取時及/或萃取後使用葡萄糖澱粉酶、半纖維素酶、果膠酶、聚甘露糖酶、轉化酶或α-半乳糖苷酶等糖類分解酵素進行酵素分解處理的茶類萃取物的製造方法（參照專利文獻1 3 )、使用鮮紅密孔菌 (Pycnoporus coccineus)產生酵素及纖維素酶、半纖維素酶、果膠酶或原果膠酶將茶類原料進行酵素分解萃取處理的茶類萃取物的製造方法（參照專利文獻14)等。但是該等方法，目的爲達成改善甘味、濃味、鮮味等呈味且提高產率，雖得出應有的成果，但是於茶的萃取殘渣中仍然還殘存有細胞壁或蛋白質等有用成分，此等還算不上已有效利用。先前技術文獻發明專利文獻專利文獻1 日本專利特公昭4 6 - 1 7 9 5 8號公報專利文獻2 日本專利特公昭52-42877 專利文獻3 日本專利特公昭6 2 - 1 5 1 7 5號公報專利文獻4 日本專利特開昭57-47465號公報 201215330 專利文獻5 日本專利特公平1-47979號公報專利文獻6 專利文獻7 專利文獻8 專利文獻9 專利文獻1 〇專利文獻1 1 專利文獻1 2 專利文獻1 3 專利文獻1 4 日本專利特公平4-63662號公報日本專利第3157539號公報日本專利特開平5-328901號公報曰本專利特開平11-308965號公報日本專利特開2003- 1 44049號公報日本專利特開2003-210110號公報日本專利特開2008-6763 1號公報日本專利特開2 0 0 8 · 8 6 2 8 0號公報日本專利特開2008-125477號公報【發明內容】〔所欲解決之技術問題〕本發明的目的爲：提供一種茶類萃取物，可以萃取以往對於茶葉進行的酵素處理萃取中無法完全分解、萃取的來自於茶葉的細胞壁成分，且可將伴隨細胞壁成分分解而變得能萃取的蛋白質進一步分解成胺基酸，其結果能將胺基酸成分豐富地萃取，其結果可提供富有甘味、濃味及鮮味且澀味少的茶類萃取物。〔解決問題之技術方法〕茶葉中約含有25%的蛋白質（5訂食品成分表），預想若將該蛋白質以蛋白酶分解則能得到鮮味強烈的茶類萃取物。但是，僅以蛋白酶對茶葉作用，仍無法見到有此多釁程度的胺基酸游離。本案申請人，於以前的硏究中，推測 -5- 201215330 是不是茶葉中的蛋白質與單寧結合的緣故而努力硏究，結果發現藉由將茶類原料於蛋白酶及單寧酶存在下進行萃取，可獲得鮮味及濃味強、澀味少的茶類萃取物，並已在先前提出（參照前掲專利文獻10)。但是，明瞭到：即使實施專利文獻1 0記載的方法，萃取後的茶葉中仍會殘存相當量未萃取出來的細胞壁成分及蛋白質。而，本案發明人等爲了將該未萃取出而殘存的細胞壁成分及蛋白質有效利用進行硏究，結果發現：果膠酶當中尤其是聚半乳糖醛酸酶會將茶葉的細胞組織以良好效率分解。爲了將茶葉中的蛋白質分解而使可溶性固體成分增加，通常認爲增加所添加的聚半乳糖醛酸酶的活性單位即可。然而’市售大部分的果膠酶，聚半乳糖醛酸酶的活性單位沒有如此高，以通常添加量（對於茶葉約〇. i至2質量％)時的效果小，又，若添加多量，則來自於酵素製劑的賦形劑或酵素的蛋白質，會使獲得的茶類萃取物的味道變淡，對於茶賦予異質的不自然的甘味，或生出雜味等對於呈味造成壞影響。所以，本案發明人等爲了解決該問題進一步努力硏究，結果這次意外發現：在茶葉當中除了添加蛋白酶及單寧酶以外，更將具有20000U/g以上的聚半乳糖醛酸酶活性的酵素製劑，以對於茶葉1克使聚半乳糖醛酸酶活性成爲 8 0 0U以上的量進行添加並萃取，則從茶葉而來的可溶性固體成分產率飛躍地提高，且大量生成半乳糖醛酸，而且胺 -6- 201215330 基酸產率也提高，獲得的萃取物富有甘味、濃味及鮮味’ 乃完成本發明。綜言之，本發明提供一種茶類萃取物，其特徵爲至少含有單寧、胺基酸及半乳糖醛酸， (a) 以茶類萃取物的總固體成分（Βχ換算）爲基準，含有半乳糖醛酸1 · 1至5質量％， (b) 半乳糖醛酸/單寧的質量比爲〇.〇4至0.8， (c) 半乳糖醛酸/胺基酸的質量比爲〇.〇8至0.8。〔發明之功效〕本發明的茶類萃取物，係將作爲原料使用的茶類原料的約40質量％至約80質量％變換爲可溶性固體成分，能大幅提高從茶類原料而來的萃取物的產率，且含有多量半乳糖醒酸。又’能使從茶類原料而來的胺基酸產率也提高。而且’本發明的茶類萃取物富含甘味、濃味及鮮味，藉由添加在茶類飲料等，能對於茶類飮料等賦予甘味、濃味及鮮味’或者增強茶類飲料等的甘味、濃味及鮮味。又，利用對於茶類原料進行酵素處理以製造本發明的茶類萃取物時’由於伴隨著酵素處理，酵素處理中的黏度降低且變得順暢’因此從酵素處理漿體將茶葉殘渣分離的步驟變得可輕易地進行。具體而言之，分離、過濾等作業所需花費的時間可大幅縮短’製造時的作業性可提高，而且因爲作業時間的縮短可獲得製造成本下降的效果。 201215330 【實施方式】〔本發明之最佳實施方式〕本發明之茶類萃取物，例如可藉由對於茶類原料添加蛋白酶、單寧酶、及具有2 00 〇〇U/g以上的聚半乳糖醛酸酶活性的酵素製劑並進行萃取處理而製造。上述茶類原料，例如從茶科的常綠樹茶樹（學名： Camellia sinensis(L)O.Kuntze)的芽、葉、莖等獲得的生葉、經製茶的不發酵茶、半發酵茶及發酵茶。就不發酵茶而言，例如：煎茶、粗茶（coarse tea)、焙茶、玉露、冠茶、碾茶等蒸製之不發酵茶，或嬉野茶、青柳茶、各種中國茶等釜炒茶之等不發酵茶；就半發酵茶而言，例如包種茶、鐵觀音茶、烏龍茶等；就發酵茶而言，例如：紅茶、普洱茶、阿波番茶、碁石茶等。又，也可使用將不發酵茶或半發酵茶以花加香而成的茶等。該等之中，尤其從具有新鮮且天然的香氣或可獲得具有甘味、鮮味等的茶類萃取物的觀點，綠茶 '烏龍茶、茉莉花茶等較佳。上述茶類原料的酵素處理的蛋白酶，係將蛋白質或胜肽的胜肽鍵予以水解的酵素。該蛋白酶無特殊限制，可使用動植物來源或微生物來源的蛋白酶，例如：protease A 「Amano」、Protease Μ「Amano j、Protease P「Amano」3 G、 P r o t e as e N「Am a no」、P ancr eatin F、P apain W-4 0、 Prmelain F(以上爲天野酵素公司製）；sumizyme(註冊商標）ap、LP、 MP ' FP、LPL(以上爲新日本化學工業公司製）；Protin(註 201215330 冊商標）FN(大和化成公司製）；Denapsin(註冊商標）2P、 Denazyme(註冊商標）AP、XP-415、食品用精製木瓜酶、 Bioprase(註冊商標）XL-416F、SP-4FG、SP-15FG(以上爲 NagaseChemtex 公司製）；Orientase(註冊商標）22BF、90N、 ONS、20A(以上爲HBI公司製）；Morsin(註冊商標）F、PD 酵素、IP酵素、AO-Protease(以上爲龜甲萬公司製）； Sakanase (科硏製藥公司製，麹菌來源的蛋白酶）；Punchdase (註冊商標）NP-2、P、可溶性木瓜酶、蛋白酶YP-SS(以上爲 Yakult藥品工業公司製）；Flavorzyme (註冊商標）' Protamex、N (註冊商標）、Neutrase (註冊商標）、驗性蛋白酵素（Alkalase)(註冊商標）（Novozyme日本公司製）； Kokulase (註冊商標）SS、P(以上爲三菱化學食品公司製）； VERON PS、COROLASE PN-L、COROLASE N、COROLASE 7089、VERON W、VERON P(以上、AB 酵素公司製）； P—rotinP、Deskin、Depirace、ProtinA、Thermoase(註冊商標）（以上爲大和化成公司製）；〇1^11^86(註冊商標）9(^、 10NL、22BF、Nucleicin(註冊商標）（以上爲HBI公司製）； Alloase(註冊商標）AP-10( Yakult藥品工業公司製）；Enzylon NBS(洛東化成工業公司製）；Actinase(註冊商標）AS、AF(以上、科硏製藥公司製）；鹼性蛋白酶GL440、Purafect(註冊商標）4000L、蛋白酶 899、Protex6L、Tasinase (註冊商標）（Genencor協和公司製）；此外，例如動物來源的胃蛋白酶、胰蛋白酶等》該等蛋白酶可各別單獨使用或將2種以 9 - 201215330 上組合使用。該等蛋白酶的使用量視力價等而異，無法槪而論，但對於茶類原料每1克，例如通常約0.01U至 100U，較佳爲約1U至約80U的範圍內》，又，上述茶類原料的酵素處理使用的單寧酶，只要具有分解單寧的活性者即可，無特別限制可任意使用。體而言，例如將屬於麹菌屬、青黴屬、根黴屬、白黴屬的單寧酶生產菌，使用該等絲狀菌培養通常使用的培基，依照常法進行固體培養或液體培養，並將獲得的培物或其處理物依照常法精製處理者。又，也可使用市售單寧酶例如：單寧酶「龜甲萬（5,OOOU/g)」（龜甲萬公司製單寧酶「龜甲萬（500U/g)」（龜甲萬公司製）、單寧酶（三化學食品公司製）、SumizymeTAN(新日本化學公司製）等該等單寧酶可各別單獨使用或將2種以上組合使用。單酶的使用量’視力價等而異，無法一槪而論，但是對於類原料每1克’例如通常約〇 lu至約50U，較佳爲約0. 至約45U的範圍內。本發明中’除了添加前述蛋白酶及單寧酶以外，藉將具有20000U/g以上的聚半乳糖醛酸酶活性的酵素劑’以較佳爲對於茶葉1克的聚半乳糖醛酸酶活性成 8 0 0U以上的量添加並萃取，可獲得目的之茶類萃取物。此’可獲得從茶葉原料而來的可溶性固體成分產率飛躍地提筒’且獲得之茶類萃取物富含半乳糖醛酸及胺基酸而且甘味、濃味及鮮味變得豐富的顯著效果。約是具等養養的 )、菱〇寧茶 5U 由製爲藉性 201215330 將朱類原料以果膠酶處理並萃取的技術，如前述，在本案申請以前即爲已知。而且對於茶類原料除了添加蛋白酶及單寧酶以外更添加果膠酶並萃取時，比起僅添加蛋白酶及單寧酶並進行萃取的情形，可得到相應的效果。然而，若對於茶類原料除了添加蛋白酶及單寧酶，更對於茶類原料每1克添加通常800U以上，較佳爲1 000υ以上，更佳爲1000U至10000U’又更佳爲1500U至5000U的聚半乳糖醛酸酶並進行萃取處理，則會發生茶葉原料（乾燥茶葉）當中約4 0質量％至約8 0質量％可溶化的令人意外的現象，而且解明了：伴隨細胞壁成分的分解，生成多量半乳糖醛酸’且胺基酸的萃取量也增加，且伴隨該等的增加，鮮味、甘味、濃味等增強，能以高產率獲得風味豐富的茶類萃取物。聚半乳糖醛酸酶爲一種果膠酶。一般而言，分類爲果膠酶的酵素包含聚半乳糖醛酸酶、果膠裂解酶及果膠甲基酯酶。聚半乳糖醛酸酶，爲將果膠中的聚半乳糖醛酸主鏈的α-1,4鍵結水解的酵素；果膠裂解酶，爲將果膠中的聚半乳糖醛酸主鏈的α-1，4鍵結利用β-脫離反應進行分解的酵素；果膠甲基酯酶，係將果膠的甲基酯水解的酵素。果膠酶，係使植物的組織崩壞的酵素群當中處於中心的酵素，本記素在等酵 ’ 獻行述文進所利料前專原如述類，前茶術如於技例對的往並取以用萃’使並是量理但加處。添酶知的膠已常果爲通以即以料前酶原以膠類請果茶申的將案載 -11- 201215330 處理，仍算不上將茶類的細胞組織充分分解。所以，探討是否果膠酶中的聚半乳糖醛酸酶、果膠裂解酶、果膠甲基酯酶當中任一酵素對於茶類的細胞組織特別有效，結果發現：聚半乳糖醛酸酶單獨亦爲有效，而且藉由使用比起以往所使用者具有更高活性單位者，能將細胞組織充分分解。又，本說明書中，聚半乳糖醛酸酶活性，係利用 Somogyi—Nelson 法（J. Biol. Chem. 153，3 75 -3 80，1994 年），以聚半乳糖醛酸水溶液作爲基質使聚半乳糖醛酸酶作用，並將爲酵素反應生成物的還原糖以比色法定量的方法所測定之値，酵素1單位（1U)，意指於1分鐘生成半乳糖醛酸Ιμιηοΐ的酵素量。本發明中可使用的果膠酶，就市售品而言，例如 Pectinase PL「Amano」、果膠酶G「Amano」（以上爲天野酵素公司製）、Pectinase-GODO(合同酒精公司製）、Sucrase (註冊商標）A、N、S(以上爲三菱化學食品公司製）、 Sumizyme(註冊商標）AP-2、SPC、SPG、MC、PX、液狀 SumizymeAP-2(以上爲新日本化學工業公司製）、Pectinase XP-534(NagaseChemtex 公司製）、Pectinex(註冊商標）、 Peetinex UltraSP-L、Ultrazyme (註冊商標）、Vinozym(註冊商標）、Citorozym(註冊商標）、Perezym (註冊商標）（以上爲 Novo Nordisk Bioindustry 公司製）；Cellulosin(註冊商標）PC5、PE60、PEL、可溶性 Pectinase T(以上爲 HBI 公司製）、Pectinase SS、Pectinase HL(以上爲 Yakult 藥品工業 -12- 201215330 公司製）等。該等當中，聚半乳糖醛酸酶活性尤其高的果膠酶，例如：SumizymeAP-2、SPC、SPG(以上爲新日本化學工業公司製）。一般市售的果膠酶製劑的聚半乳糖醛酸酶活性，通常約500U/g至約20000U/g。因此，爲了對於茶葉原料1克添加800U，必需對於茶葉原料1克添加到〇.〇4g至1.6g的大量果膠酶製劑。此時，若例如對於茶葉原料1克添加的酵素製劑量爲〇 · 0 6 g以上，尤其是0 · 0 8 g以上，則賦形劑或其他成分會對於茶類萃取液造成強大影響，會有以下問題：獲得的茶類萃取物的味道變淡，對於茶賦予異質的不自然的甘味，或生出雜味等對於呈味造成壞影響。因此，雖然可直接使用聚半乳糖醛酸酶活性原本爲20000U/g以上的高活性的果膠酶，但是，當爲聚半乳糖醛酸酶活性小於2 0000U/g的果膠酶製劑時，例如需要將該酵素製劑利用水混合性有機溶劑（丙酮、乙醇等）沉澱、等電點沉澱、超過濾、凝膠過濾等進行精製，並回收聚半乳糖醛酸酶活性爲20000U/g以上的區段並使用。又，萃取處理時，除了添加前述蛋白酶、單寧酶及聚半乳糖醛酸酶以外，藉由更添加來自於長枝木黴 (Trichoderma 1 ongibrachiatum)或里氏木黴（Trichoderma reesei)的纖維素酶並進行萃取，能更有效率地分解茶葉組織，使水可溶性成分的萃取效率增加。 -13- .201215330 將茶類以纖維素酶處理並萃取的技術，如前述，在本案申請以前即爲已知。又，當對於茶類原料除了蛋白酶及單寧酶以外’更添加來自於黑麴黴（Aspergillus niger)或綠木黴（Trichoderma viride)等的纖維素酶並萃取時，比起僅添加蛋白酶及單寧酶並萃取的情形，能獲得應有的效果。而’當對於茶類原料除了添加蛋白酶及單寧酶以外，更添加來自於長枝木黴（Trichoderma longibrachiatum)或里氏木黴（Trichoderma reesei)的纖維素酶並萃取時，解明了：細胞組織充分分解。上述來自於長枝木黴（Trichoderma longibrachiatum)或里氏木黴（Trichoderma reesei)的纖維素酶，例如： Cellulosin(註冊商標）T3(HBI公司製）、Snmizyme(.註冊商標）CS、C(以上爲新日本化學工業公司製）、Cellulase SS(NagaseChemtex公司製）、Sucrase (註冊商標）C(三菱化學食品公司製）等。來自於長枝木黴（Trichoderma longibrachiatum)或里氏木黴（Trichoderma reesei)的纖維素酶的使用量，視力價等而異，無法一槪而論，但是例如茶類原料每1克，通常約0.1U至約200U，較佳爲約0.5U至約 100U、更佳爲約1U至約50U的範圍內。本發明中，在不妨礙本發明的效果的範圍，也可進一步倂用半纖維素酿'原果膠酶、葡萄糖澱粉酶、聚葡萄糖酶、聚甘露糖酶、α-半乳糖苷酶等其他的糖質分解酵素。 -14- 201215330 用於製造本發明的茶類萃取物的一實施態樣的例子，如下：準備相對於茶類原料丨重量份，爲4質量份至4〇質量份的水及視需要溶解有茶類原料的01質量％至〗質量％的抗壞血酸或抗壞血酸鈉的溶液，於其中添加茶類原料，並視需要於約60 °C至約1 2 1。(：進行約2秒至約20分鐘殺菌後冷卻。接著，首先添加單寧酶並混合均勻後，再添加蛋白酶及具有20000U/g以上的聚半乳糖醛酸酶活性的酵素製劑’使添加量爲對於茶類原料〗.克，聚半乳糖醛酸酶活性成爲800U以上，於約20。〇至約601進行約30分至約24 小時酵素處理。酵素處理後，於約60°C至約121艺進行約2 秒至約2 0分鐘酵素失活並冷卻，利用離心分離、濾紙過濾等適當分離方法進行分離，可獲得澄清的茶類萃取物。獲得的茶類萃取物也可視所望，而使用適當的濃縮方法製成濃縮液的形態。利用以上的酵素處理萃取，比起完全未進行酵素處理的茶類萃取物，可生成約4倍量至約5倍量的胺基酸，且茶類原料的細胞組織分解而生成多量半乳糖醛酸，可將作爲原料使用的茶類當中，約40質量％至約80質量％變換爲可溶性固體成分。利用上述方法，從茶類原料而來的固體成分的產率、胺基酸產率及半乳糖醛酸產率均增加，結果可獲得以下茶類萃取物：（a)以茶類萃取物的總固體成分（Bx換算）爲基 201215330 準’含有半乳糖醛酸1.1至5質量％、（b)半乳糖醛酸/單寧的質量比爲0.04至0.8，且（c)半乳糖醛酸/胺基酸的質量比爲〇.〇8至0.8 ;較佳爲，（a)以茶類萃取物的總固體成分（Bx 換算）爲基準，含有半乳糖醛酸1.2至4質量％、（b)半乳糖醛酸/單寧的質量比爲〇.〇6至〇.4，且（c)半乳糖醛酸/胺基酸的質量比爲0.14至0.6 ;更佳爲（a)以茶類萃取物的總固體成分（Βχ換算）爲基準，含有半乳糖醛酸1.3至3質量％、 (b)半乳糖醛酸/單寧的質量比爲〇〇7至〇·2，且（c)半乳糖醛酸/胺基酸的質量比爲0.19至0.4。又’半乳糖醛酸給人像是抹茶等高級茶的印象的軟黏，又有使人耳目一新的酸味，因此推測具有苦澀味遮蔽、異臭遮蔽、稠感賦予等的作用，推測半乳糖醛酸的增加爲本發明的茶類萃取物的甘味、濃味、鮮味等的重要要因之 - 〇本發明就一態樣可提供一種茶類萃取物，茶類萃取物中的半乳糖醛酸係由於茶類原料的酵素分解而生成者。本發明的茶類萃取物，可視所望，充塡於容器後或於充塡前進行加熱殺菌，藉此可處於可長期保存的狀態。又’本發明的茶類萃取物，通常可直接以液狀形式利用’但是也可視所望，於該萃取物中添加糊精、化工澱粉、環糊精、***膠等賦形劑而製成粉末狀。以下利用實施例及比較例對於本發明更具體説明。 -16- 201215330 《實施例》參考例1 聚半乳糖醛酸酶活性的測定（Somogyi —Neison法：參照 J. Biol. Chem. 153，375-380，1994 年）於含有1 %聚半乳糖醛酸的50mM乙酸緩衝液 (pH4.5)0.9ml中，添加酵素溶液的適當（適度）的稀釋液 0 · 1 m 1。使前述混合溶液於4 5 °C反應適當（適度）時間後，於沸騰水浴加熱1 〇分鐘使酵素失活，冰冷後作爲反應液。於反應液〇.3ml加入Somogyi銅試藥〇.3m卜於沸騰水浴加熱 10分鐘，冰冷並加入Nelson試藥〇.3ml，以試管混合器充分攪拌，再加入離子交換水3ml，以試管混合器充分攪拌。將該溶液利用離心分離機9 0 0 0轉數處理3分鐘，測定上清液於500nm的吸光度（Abs.)。另一方面，使用令前述酵素溶液的適當（適度）的稀釋液預先加熱鈍化者，進行與前述完全同樣的操作，作爲空白（blank)的吸光度。從使用的酵素濃度、酵素反應時間、吸光度，計算酵素lg於1分鐘生成的半乳糖醛酸μιηοΐ數，作爲酵素每1克的單位（U)。測定的酵素及聚半乳糖醛酸酶活性測定値： SumizymeAP2(新日本化學工業公司製）：i2400U/g Cellulosin PE 60(HBI 公司製）：20600U/g Sumizyme MC (新日本化學工業公司製）：1690U/g Sucrase N(三菱化學食品公司製）：455 0U/g 201215330 參考例2 將SumizymeAP2(新日本化學工業公司製）10〇8(上述測定的聚半乳糖醛酸酶活性：1 2400U/g)溶解於離子交換水 1 000g，以 Vivaflow(註冊商標）50VF05P2(區段分子量 30,000: Sartorius公司製）進行超過濾濃縮，回收未通過部份30ml ’再進行冷凍乾燥，獲得參考品2(1 2.0g ··上述測定之聚半乳糖醛酸酶活性：86500U/g)。實施例1 在軟水900g中溶有抗壞血酸鈉〇.6g而成的溶液中添加綠茶葉（中國產蒸青製法）100g，於80 °C進行5分鐘殺菌，冷卻至45°C。於其中添加單寧酶（三菱化學食品公司製： 500U/g)l克，攪拌15分鐘。之後，添加Protease Μ(天野酵素公司製：5500U/g)lg及參考品2(相對於茶葉1克，由上述測定的聚半乳糖醛酸酶活性爲4152U/g)4.8g並溶解後，於40 °C進行8小時酵素處理。酵素處理後，於90°C進行1〇分鐘殺菌，冷卻至30°C，再以布除去茶葉殘渣固體物後，使用在No .2濾紙（8 cm)預塗覆有纖維素粉末l〇g的Nuts che過濾器，以固定壓力進行吸引過濾（減壓度13.33KPa)，獲得澄清的萃取液8 25 g(過濾所需時間3分42秒）。將該萃取液進行減壓濃縮，獲得 Bx48°的濃縮液165.3g。將該濃縮液進行95°C、30秒加熱殺菌，充塡於密閉容器後，急速地冷卻至常溫，獲得本發明品1的綠茶類萃取物。 -18- 201215330 實施例2 將實施例1中的參考品2的添加量從4.8 g改爲2.4 g (相對於茶葉1克，由上述測定的聚半乳糖醛酸酶活性爲 2076U/g)，除此以外完全與實施例1進行相同操作（過濾所需時間4分25秒），獲得本發明品2(1 49.1 g)。實施例3 將實施例1中的參考品2的添加量從4.8g改爲1.2g(相對於茶葉1克，由上述測定的聚半乳糖醛酸酶活性爲 1 03 8 U/g)，除此以外完全與實施例1進行相同操作（過濾所需時間5分5 2秒），獲得本發明品3 (1 3 8 · 5 g)。實施例4 將實施例1中的參考品2(4.8g)改爲添加Cenulosin PE60(5.0g，相對於茶葉1克，由上述測定的聚半乳糖醛酸酶活性爲l〇30U/g)’除此以外完全與實施例1進行相同操作（過濾所需時間5分2 1秒）’獲得本發明品4 (1 4 6.3 g)。實施例5 於實施例卜除了參考品2(4.8g)以外更添加Sumizyme c(新日本化學工業公司製之來自於長枝木黴的纖維素酶：1500U/g)0.25g’除此以外完全與實施例1進行相同操作（過濾所需時間3分2 1秒）’獲得本發明品5 (1 6 7.3 g)。實施例6 將實施例1中參考品2(4.8g)以外’更添加Cellulosin T3(HBI公司製之來自於里氏木黴的纖維素酶： 201215330 260 0U/g)0.25g ’除此以外完全與實施例1進行相同操作，獲得本發明品6(165.4g)。參考例3 將SumizymeMC(新日本化學公司製）i50g(由上述測定之聚半乳糖醛酸酶活性：1 690U/g)溶於離子交換水I 500g 並清洗’利用離心分離（4，50〇xg、5分）回收沉澱部份，再進行冷凍乾燥，獲得參考品3 (9.8 g、由上述測定之聚半乳糖醛酸酶活性：20770U/g)» 實施例7 將實施例1中的參考品2(4.8 g)改爲添加參考品3(相對於茶葉1克，由上述測定之聚半乳糖醛酸酶活性爲 1018U/g)4.9g，除此以外完全與實施例丨進行相同操作（過濾所需時間4分49秒），獲得本發明品7(153.2)。參考例4 將SucraSeN(三菱化學食品公司製）i〇〇g(由上述測定之聚半乳糖醛酸酶活性：45 50U/g)溶於離子交換水1000g，以 Vivaflow (註冊商標）5〇VF05P2(區段分子量 3〇,〇〇〇 : Sartorius公司製）進行超過濾濃縮，回收未通過部份25πΠ，再進行冷凍乾燥，獲得參考品4(10.0g，由上述測定之聚半乳糖醛酸酶活性：3 2，0 〇〇 U / g)。 \ 實施例8 將實施例1中的參考品2(4.8 g)改爲添加參考品4 (相對於茶葉1專，由上述測定之聚半乳糖醛酸酶活性爲 -20- 201215330 1600U/g)5.0g’除此以外完全與實施例1進行相同操作（過濾所需時間4分16秒），獲得本發明品8(1 55.4g)。比較例1 在實施例1中完全不使用酵素，除此以外與實施例1 進行完全相同的操作（過濾所需時間1 〇分25秒），獲得比較品 l(66.8g)。比較例2 在實施例1不使用參考品2(4.8g)，除此以外與實施例 1進行完全相同的操作（過濾所需時間9分57秒），獲得比較品 2(72.9g)。比較例3至5 將實施例1中的參考品2(4.8g)，各改爲添加Sumizyme AP2(新日本化學工業公司製）2.0g(對於茶葉1克，由上述測定之聚半乳糖醛酸酶活性爲248U/g)、Sumizyme MC(新曰本化學工業公司製）2.0g(對於茶葉1克，由上述測定之聚半乳糖醛酸酶活性爲33.8U/g)、SucraseN(三菱化學食品公司製）2.0g(對於茶葉1克，由上述測定之聚半乳糖醛酸酶活性爲9 1 U/g) ’除此以外完全與實施例1進行相同操作，獲得比較品3至5 (過濾過所花時間及產量、其他測定値合倂記載如下表1所示）。比較例6至8(藉由多量使用市售果膠酶，使對於茶葉 1克之聚半乳糖醛酸酶活性爲800U以上的例子） 201215330 將實施例 1中的參考品 2(4.8g)，各改爲使用 SumizymeAP2(新曰本化學工業公司製）8.0g(對於茶葉 1 克，由上述測定之聚半乳糖醛酸酶活性爲9 92U/g)、 Sumizyme MC(新日本化學工業公司製）50.0g(對於茶葉 1 克，由上述測定之聚半乳糖醛酸酶活性爲845U/g)、Sucrase N(三菱化學食品公司製）2〇g(對於茶葉1克，由上述測定之聚半乳糖醛酸酶活性爲9 1 OU/g)，除此以外完全與實施例1 進行相同操作，獲得比較品6至8 (過濾所花時間及產量、其他測定値，合倂記載於下表1)。成分分析對於本發明品1至8及比較品1至8，測定單寧、胺基酸及半乳糖醛酸的濃度（％爲質量基準）。測定方法胺基酸：胺基酸自動分析計單寧：酒石酸鐵法半乳糖醛酸：高速液體層析（HPLC)法本發明品1至8及比較品1至8從綠茶原料的產量及各成分的測定値（濃度）及過濾所用時間，如下表丨所示。 -22- 201215330 I撇 sffi® 念tN寸φε 念«-13Φ寸念(NSφ>r> ,# Ι(ΝΦ>Λ1 念 Is^e 念 3εφ£ 念幻^01 ^9ΪΦ8 念卜寸Φ寸 (i氍趙—并 (％) Mms (％) I sis 3_制雲脒 (η) 震震 -i 3 wi si IsMoo- 0 i (Qo/n) I靈井 0^00 0Ζ.8Ό 9Γ-Π0 Ι99Ό 寸Ζ.9Ό Ι36Ό 内寸6Ό 一寸90 -90 -0,0 190Ό °°Κ:Ό e9l.o SS.0 13-0 寸卜·0 9i201215330 VI. Description of the Invention: [Technical Field to Which the Invention Is Applicable] The present invention relates to a tea extract having a sweet taste, a strong taste, and a strong umami taste and a low astringency. [Prior Art] In recent years, tea beverages have been provided in the form of products that are filled with cans or bottles, and the production is constantly increasing due to the high support of consumers for abandoning the sweetness. The recent trend is that tea savory, which has a strong taste or strong flavor and is suppressed in taste, is popular. When a tea extract is produced, a method of treating with an enzyme agent has been proposed, for example, a method of extracting tea leaves by using a pectinase and a cellulase (refer to Patent Document 1) 'Method of treating black tea leaves with tannase ( Refer to Patent Document 2), a method of treating with pectinase, amylase, and polyphenol oxidase (see Patent Document 3), and soaking an aqueous solution of amylase or protease or cellulase or such mixed enzyme and drying it. Further, the method for producing a cereal tea which is heated and roasted is further reduced to 1 7 ( (refer to Patent Document 4), and at least an adhesive starch and an α- or β-amylase, a cellulase, and a protease are used. A method for preparing instant tea extracted by a mixture of one kind of enzyme (refer to Patent Document 5), a method of moistening a leaf of black tea with a tannin enzyme and at least a cell wall digestive enzyme (refer to Patent Document 6), and extracting a residue of tea leaves into fibers. A method for treating a protease and a protease (see Patent Document 7), a method in which a hot water extract of tea is treated with tannase in advance, and then freeze-concentrated (see Patent Document 8), and chlorogenic acid is used. A method for producing a tea extract having a small turbidity by applying a vinegar to a tea extract (see -3-300,153,530, Patent Document 9), and a tea extract obtained by extracting a tea raw material in the presence of a protease and a tannase Method (refer to Patent Document 1), a method for producing a tea extract obtained by enzymatically decomposing and extracting tea leaves using an enzyme group containing at least a cellulase, a hemicellulase, a pectinase and a protopectinase (refer to the patent literature) 1 1) An extraction method of a tea extract obtained by extracting tea leaves in the presence of a protease and further extracting the obtained extract by protease (refer to Patent Document 12), during extraction of the tea raw material, and/or after extraction Method for producing a tea extract which is subjected to enzyme decomposition treatment of a saccharide-degrading enzyme such as glucoamylase, hemicellulase, pectinase, polymannipase, invertase or α-galactosidase (see Patent Document 13) Tea using Enzyme-derived Pycnoporus coccineus to produce enzymes and cellulase, hemicellulase, pectinase or pro-pectinase for enzymatic decomposition of tea raw materials A method for producing an extract (see Patent Document 14). However, the purpose of these methods is to achieve an improvement in sweet taste, rich taste, umami taste and the like, and to improve the yield. Although the desired results are obtained, there are still useful components such as cell walls or proteins remaining in the extraction residue of the tea. This is not yet effective. PRIOR ART DOCUMENT PATENT DOCUMENT Patent Document 1 Japanese Patent Publication No. 4-6 - 1 7 9 5 8 Patent Document 2 Japanese Patent Publication No. Sho 52-42877 Patent Document 3 Japanese Patent Publication No. Sho 6 2 - 1 5 1 7 5 Patent Document 4 Japanese Patent Laid-Open Publication No. Hei 57-47465 No. 201215330 Patent Document 5 Japanese Patent Publication No. Hei 1-47979 Patent Document 6 Patent Document 7 Patent Document 8 Patent Document 9 Patent Document 1 Patent Document 1 1 Patent Document 1 2 Japanese Patent Laid-Open No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. 2008-125477. [Technical Problem to be Solved] The object of the present invention is to provide a tea extract which can be extracted and cannot be completely decomposed in the enzyme treatment and extraction of tea leaves. The cell wall component derived from tea leaves is taken, and the protein which can be extracted by decomposition of the cell wall component can be further decomposed into an amino acid, and as a result, the amino acid component can be extracted with abundance, and the result can be rich and sweet. A tea extract with a taste, umami taste and low astringency. [Technical method for solving the problem] Tea contains about 25% protein (5 food ingredient list), and it is expected that if the protein is decomposed by protease, a strong tea extract can be obtained. However, only the action of protease on tea leaves has not seen the degree of amino acid freeness. The applicant of this case, in the previous study, speculated that -5-201215330 is not the combination of protein and tannin in tea, and found that by using tea raw materials in the presence of protease and tannase The extract is obtained, and a tea extract having a strong taste, a strong taste, and a low astringency can be obtained, and has been previously proposed (refer to Patent Document 10). However, it has been found that even if the method described in Patent Document 10 is carried out, a considerable amount of unextracted cell wall components and proteins remain in the extracted tea leaves. In order to effectively utilize the cell wall components and proteins remaining unextracted, the inventors of the present invention found that pectinase, especially polygalacturonase, decomposes the cell tissue of tea leaves with good efficiency. . In order to decompose the protein in the tea leaves to increase the soluble solid content, it is generally considered that the activity unit of the added polygalacturonase is increased. However, 'the most commercially available pectinase, the activity unit of polygalacturonase is not so high, and the effect is usually small when it is added in an amount (about 2 to 2% by mass for tea), and if a large amount is added The protein derived from the excipient or the enzyme of the enzyme preparation will lighten the taste of the obtained tea extract, impart a heterogeneous sweet taste to the tea, or produce a miscellaneous taste, which may adversely affect the taste. Therefore, the inventors of the present invention have made further efforts to solve this problem, and as a result, it was found that the enzyme preparation having polygalacturonase activity of 20,000 U/g or more in addition to protease and tannase was found in the tea. When the amount of the polygalacturonase activity of the tea leaves is increased and the amount of the polygalacturonase is 800% or more, the yield of the soluble solid content from the tea leaves is drastically increased, and a large amount of galacturonic acid is produced, and The amine-6-201215330 base acid yield is also improved, and the obtained extract is rich in sweetness, richness and umami' to complete the present invention. In summary, the present invention provides a tea extract characterized by containing at least tannin, an amino acid, and a galacturonic acid, (a) based on the total solid content (in terms of Βχ) of the tea extract, Galacturonic acid 1 · 1 to 5 mass%, (b) galacturonic acid / tannin mass ratio is 〇. 〇 4 to 0.8, (c) galacturonic acid / amino acid mass ratio is 〇. 〇8 to 0.8. [Effect of the Invention] The tea extract of the present invention converts about 40% by mass to about 80% by mass of the tea raw material used as a raw material into a soluble solid component, and can greatly improve the extract from the tea raw material. The yield, and contains a large amount of galactose to wake up. Further, the yield of amino acid from the tea raw material can be improved. In addition, the tea extract of the present invention is rich in sweetness, richness, and umami, and can be added to a tea beverage or the like to impart a sweet taste, a strong taste, and an umami taste to a tea beverage or the like, or to enhance a tea beverage or the like. Sweet, strong and umami. In addition, when the tea-based raw material is subjected to an enzyme treatment to produce the tea extract of the present invention, the viscosity of the enzyme treatment is reduced and smoothed by the enzyme treatment, so that the tea residue is separated from the enzyme-treated slurry. It becomes easy to carry out. Specifically, the time required for the separation, filtration, and the like can be greatly shortened. The workability at the time of manufacture can be improved, and the effect of lowering the manufacturing cost can be obtained by shortening the work time. 201215330 [Embodiment] [Best Mode for Carrying Out the Invention] The tea extract of the present invention can be, for example, a protease, a tannase, and a polyhalf having a particle size of 200 〇〇U/g or more for a tea raw material. An enzyme preparation of lactobonase activity is produced by extraction treatment. The tea raw material, for example, leaf obtained from the bud, leaf, stem, etc. of the evergreen tree tea tree (scientific name: Camellia sinensis (L) O. Kuntze) of tea family, non-fermented tea made by tea, semi-fermented tea and fermented tea . For non-fermented tea, for example, decocted tea, coarse tea, roasted tea, jade, crown tea, milled tea, etc., steamed non-fermented tea, or hip wild tea, green tea, various Chinese tea, etc. Fermented tea; for semi-fermented tea, for example, tea, Tieguanyin tea, oolong tea, etc.; for fermented tea, for example: black tea, Pu'er tea, Apofan tea, ochre tea, and the like. Further, tea obtained by incubating unfermented tea or semi-fermented tea with flowers may be used. Among these, green tea 'oolong tea, jasmine tea, etc. are preferable from the viewpoint of having a fresh and natural aroma or obtaining a tea extract having a sweet taste, an umami taste and the like. The enzyme-treated protease of the tea raw material is an enzyme which hydrolyzes a peptide bond of a protein or a peptide. The protease is not particularly limited, and proteases of animal or plant origin or microbial origin can be used, for example, protease A "Amano", Protease Μ "Amano j, Protease P "Amano" 3 G, Prote as e N "Am a no", P Ancr eatin F, P apain W-4 0, Prmelain F (above is manufactured by Amano Enzyme Co., Ltd.); sumizyme (registered trademark) ap, LP, MP 'FP, LPL (above: Nippon Chemical Industry Co., Ltd.); Protin 201215330 (trademark) FN (made by Daiwa Kasei Co., Ltd.); Denapsin (registered trademark) 2P, Denazyme (registered trademark) AP, XP-415, refined papain for food, Bioprase (registered trademark) XL-416F, SP-4FG, SP -15FG (above is NagaseChemtex); Orientase (registered trademark) 22BF, 90N, ONS, 20A (above is HBI); Morsin (registered trademark) F, PD enzyme, IP enzyme, AO-Protease (above is tortoise shell) Sawanase (manufactured by Keji Pharmaceutical Co., Ltd., a protease derived from sputum); Punchdase (registered trademark) NP-2, P, soluble papain, protease YP-SS (above, Yakult Pharmaceutical Co., Ltd.); Flavorzyme ( registered Standard) 'Protamex, N (registered trademark), Neutrase (registered trademark), Alkalase (registered trademark) (Novozyme Japan); Kokulase (registered trademark) SS, P (above is Mitsubishi Chemical Food Co., Ltd.) VERON PS, COROLASE PN-L, COROLASE N, COROLASE 7089, VERON W, VERON P (above, AB enzyme company); P-rotinP, Deskin, Depirace, ProtinA, Thermoase (registered trademark) (above is Yamato)化1^11^86 (registered trademark) 9 (^, 10NL, 22BF, Nucleixin (registered trademark) (above is HBI); Alloase (registered trademark) AP-10 (manufactured by Yakult Pharmaceutical Co., Ltd.) ); Enzylon NBS (manufactured by Luodong Chemical Industry Co., Ltd.); Actinase (registered trademark) AS, AF (above, Keken Pharmaceutical Co., Ltd.); alkaline protease GL440, Purafect (registered trademark) 4000L, protease 899, Protex6L, Tasinase ( Registered trademark) (manufactured by Genencor Co., Ltd.); in addition, for example, animal-derived pepsin, trypsin, etc., these proteases may be used alone or in combination of two kinds on 9 - 201215330 use. The amount of the protease to be used varies depending on the valence of the valence, etc., and is not controversial, but for every 1 gram of the tea raw material, for example, usually about 0.01 U to 100 U, preferably about 1 U to about 80 U, and the above The tannase used for the enzyme treatment of the tea raw material may be any one as long as it has an activity of decomposing tannins, and is not particularly limited and can be used arbitrarily. For example, a tannase-producing bacterium belonging to the genus Aspergillus, Penicillium, Rhizopus, and White genus is used, and the commonly used culturing medium is cultured using the filamentous bacterium, and solid culture or liquid culture is carried out according to a usual method. The obtained cultured material or its treated product is refined according to a conventional method. In addition, a commercially available tannin enzyme such as a tannin enzyme "Kikkoman (5, OOOU/g)" (manufactured by Kikkoman Co., Ltd., Kikkoman (500 U/g)" (manufactured by Kikkoman Co., Ltd.), These tannins may be used alone or in combination of two or more kinds, such as tannic enzyme (manufactured by Sankyo Chemical Co., Ltd.) and Sumizyme TAN (manufactured by Nippon Chemical Co., Ltd.). The amount of use of the single enzyme varies depending on the visual acuity. It is not to be ambiguous, but for every 1 gram of the raw material, for example, usually about 〇lu to about 50U, preferably about 0. to about 45U. In the present invention, in addition to the addition of the aforementioned protease and tannase, The enzyme agent having a polygalacturonase activity of 20,000 U/g or more is preferably added and extracted in an amount of more than 80 U for 1 g of the tea leaf, and the purpose is obtained. Tea extract. This 'available from the raw material of tea leaves, the yield of soluble solid ingredients is leaping and the tea extract is rich in galacturonic acid and amino acid and has a sweet taste, flavor and flavor. It has a rich and significant effect. It is about to raise) Tea is made by a rather 5U 201,215,330 techniques Zhu feedstock pectinase and extracted by the resistance, as described above, that is known in the case before the application. In addition, when the pectinase is added and extracted in addition to the protease and the tannin, the corresponding effects can be obtained compared to the case where only the protease and tannase are added and extracted. However, if a protease or a tannin is added to the tea raw material, it is usually added in an amount of usually 800 U or more, preferably 1,000 or more, more preferably 1,000 U to 10,000 U', and even more preferably 1500 U to 5000 U per 1 g of the tea raw material. Polygalacturonase and extraction treatment can cause an unexpected phenomenon in which about 40% by mass to about 80% by mass of the tea raw material (dried tea leaves) is soluble, and it is explained that the decomposition of the cell wall component is accompanied. A large amount of galacturonic acid is formed, and the amount of extraction of the amino acid is also increased, and with such an increase, umami, sweetness, richness, and the like are enhanced, and a flavor-rich tea extract can be obtained in a high yield. Polygalacturonase is a pectinase. In general, enzymes classified as pectinase include polygalacturonase, pectin lyase, and pectin methylesterase. Polygalacturonase, an enzyme that hydrolyzes the α-1,4 linkage of the polygalacturonic acid backbone in pectin; a pectin lyase, a polygalacturonic acid backbone in pectin The α-1,4 bond is an enzyme that is decomposed by a β-desorption reaction; a pectin methyl esterase is an enzyme that hydrolyzes a methyl ester of pectin. Pectinase, the enzyme that is at the center of the enzyme group that causes the plant's tissue to collapse, the pheromone is in the same class as the pre-fermentation of the yeast, and the pre-tea technique is as in the case of the technique. To take and use the extract to make and quantify but add. The enzymes that are known to be added to the enzymes are often treated with the pre-mixed zymogens, which are treated with the snails, and the treatment of the sputum is 1-1 to 201215330. It is still not enough to fully decompose the cell tissues of the tea. Therefore, it is investigated whether any of the polygalacturonase, pectin lyase, and pectin methyl esterase in pectinase is particularly effective for the cell tissue of tea, and it is found that: polygalacturonase alone It is also effective, and the cell tissue can be sufficiently decomposed by using a higher activity unit than the conventional user. Further, in the present specification, polygalacturonase activity is carried out by using a Somogyi-Nelson method (J. Biol. Chem. 153, 3 75 - 38, 1994), using a polygalacturonic acid aqueous solution as a matrix. The galacturonase action, and the reducing sugar of the enzyme reaction product is determined by colorimetric method. The enzyme is 1 unit (1 U), which means the amount of enzyme that produces galacturonic acid Ιμιηοΐ in 1 minute. . The pectinase which can be used in the present invention is, for example, Pectinase PL "Amano", pectinase G "Amano" (above, manufactured by Amano Enzyme Co., Ltd.), Pectinase-GODO (manufactured by Contract Alcohol Co., Ltd.), Sucrase (registered trademark) A, N, S (above is Mitsubishi Chemical Food Co., Ltd.), Sumizyme (registered trademark) AP-2, SPC, SPG, MC, PX, liquid Sumizyme AP-2 (above is New Japan Chemical Industry Corporation) , Pectinase XP-534 (manufactured by Nagase Chemtex), Pectinex (registered trademark), Peetinex UltraSP-L, Ultrazyme (registered trademark), Vinozym (registered trademark), Citorozym (registered trademark), Perezym (registered trademark) (above) Novo Nordisk Bioindustry Co., Ltd.; Cellulosin (registered trademark) PC5, PE60, PEL, soluble Pectinase T (above, HBI), Pectinase SS, Pectinase HL (above, Yakult Pharmaceutical Industry-12-201215330). Among these, pectinase having a particularly high polygalacturonase activity is, for example, Sumizyme AP-2, SPC, and SPG (all manufactured by Shin-Nippon Chemical Industry Co., Ltd.). The polygalacturonase activity of a commercially available pectinase preparation is usually from about 500 U/g to about 20,000 U/g. Therefore, in order to add 800 U to 1 g of the tea raw material, it is necessary to add 1 g of the tea raw material to a large amount of pectinase preparation of 4 g to 1.6 g. At this time, if, for example, the amount of the enzyme preparation added to 1 gram of the tea raw material is 〇·6 6 g or more, especially 0·0 8 g or more, the excipient or other ingredients may have a strong influence on the tea extract, and There is a problem in that the obtained tea extract has a light taste, imparts a heterogeneous sweet taste to the tea, or produces a miscellaneous taste and the like, which has a bad influence on the taste. Therefore, although a highly active pectinase having a polygalacturonase activity of 20,000 U/g or more can be directly used, when it is a pectinase preparation having a polygalacturonase activity of less than 20,000 U/g, For example, the enzyme preparation needs to be purified by precipitation with a water-miscible organic solvent (acetone, ethanol, etc.), isoelectric precipitation, ultrafiltration, gel filtration, etc., and the polygalacturonase activity is recovered to 20,000 U/g or more. Section and use. Further, in the extraction treatment, in addition to the addition of the protease, tannase and polygalacturonase, cellulose added from Trichoderma 1 ongibrachiatum or Trichoderma reesei is further added. The enzyme is extracted and the tea tissue can be decomposed more efficiently, so that the extraction efficiency of the water soluble component is increased. -13- .201215330 The technique of treating and extracting tea with cellulase, as described above, is known prior to the application of this application. In addition, when a cellulase derived from Aspergillus niger or Trichoderma viride is added to the tea raw material in addition to the protease and the tannase, the protease is added instead of the protease alone. When the enzyme is extracted and extracted, the desired effect can be obtained. And when adding cellulase from Trichoderma longibrachiatum or Trichoderma reesei to the tea raw material and adding it and extracting it, it is clear: cell tissue Fully decomposed. The above cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei, for example, Cellulosin (registered trademark) T3 (manufactured by HBI Corporation), Snmizyme (. registered trademark) CS, C (above) It is manufactured by Nippon Chemical Industry Co., Ltd., Cellulase SS (manufactured by Nagase Chemtex Co., Ltd.), and Sucrase (registered trademark) C (manufactured by Mitsubishi Chemical Food Co., Ltd.). The amount of cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei varies depending on the visual acuity, etc., but cannot be ambiguous, but for example, every 1 gram of tea raw material is usually about From 0.1 U to about 200 U, preferably from about 0.5 U to about 100 U, more preferably from about 1 U to about 50 U. In the present invention, hemicellulose-derived pectinase, glucoamylase, polyglucose, polymannosidase, α-galactosidase, etc. may be further used in a range that does not impair the effects of the present invention. Glycolysis enzymes. -14-201215330 An example of an embodiment for producing the tea extract of the present invention is as follows: Prepare 4 parts by mass to 4 parts by mass of water relative to the tea raw material by weight, and if necessary, dissolve A solution of 01% by mass to 〖mass% of ascorbic acid or sodium ascorbate of the tea raw material, to which a tea raw material is added, and if necessary, is from about 60 ° C to about 1 21 . (: After about 2 seconds to about 20 minutes, it is sterilized and then cooled. Then, after adding the tannase and mixing it uniformly, adding a protease and an enzyme preparation having a polygalacturonase activity of 20,000 U/g or more' For the tea raw material, the polygalacturonase activity becomes 800 U or more, and is about 20 minutes to about 601 for about 30 minutes to about 24 hours of enzyme treatment. After the enzyme treatment, about 60 ° C to about The art is inactivated and cooled for about 2 seconds to about 20 minutes, and separated by a suitable separation method such as centrifugation or filter paper filtration to obtain a clarified tea extract. The obtained tea extract can also be expected. The form of the concentrate is prepared by an appropriate concentration method. The above-mentioned enzyme treatment and extraction can produce about 4 times to about 5 times the amount of amino acid, and tea, compared to the tea extract which is not completely subjected to the enzyme treatment. The cell tissue of the raw material is decomposed to form a large amount of galacturonic acid, and about 40% by mass to about 80% by mass of the tea used as a raw material can be converted into a soluble solid component. The yield of the solid component, the yield of the amino acid, and the yield of the galacturonic acid were all increased, and as a result, the following tea extracts were obtained: (a) total solid content of the tea extract (in terms of Bx) For the base 201215330, the mass ratio of 1.1 to 5% by mass of galacturonic acid, (b) galacturonic acid/tannin is 0.04 to 0.8, and the mass ratio of (c) galacturonic acid/amino acid is 〇.〇8 to 0.8; preferably, (a) 1.2 to 4% by mass of galacturonic acid based on the total solid content (calculated as Bx) of the tea extract, (b) galacturonic acid/single The mass ratio of Ning is from 〇.6 to 〇.4, and (c) the mass ratio of galacturonic acid/amino acid is from 0.14 to 0.6; more preferably (a) the total solid content of the tea extract ( Based on Βχ conversion, 1.3 to 3% by mass of galacturonic acid, (b) galacturonic acid/tannin mass ratio is 〇〇7 to 〇·2, and (c) galacturonic acid/amine group The mass ratio of the acid is 0.19 to 0.4. The 'galacturonic acid gives the impression of the high-grade tea such as matcha tea, and has a sour taste, so it is speculated that it has bitter taste. It is assumed that the increase in galacturonic acid is an important factor for the sweet taste, rich taste, and umami taste of the tea extract of the present invention - the present invention provides a tea in one aspect. The extract of the extract, the galacturonic acid in the tea extract is produced by the decomposition of the enzyme of the tea raw material. The tea extract of the present invention can be expected to be filled in the container or heat-sterilized before filling. Therefore, the tea extract of the present invention can be directly used in a liquid form, but it is also possible to add dextrin, chemical starch, cyclodextrin to the extract. An excipient such as gum arabic is used to form a powder. The present invention will be more specifically described below by way of examples and comparative examples. -16-201215330 <<Examples> Reference Example 1 Determination of polygalacturonase activity (Somogyi-Neison method: refer to J. Biol. Chem. 153, 375-380, 1994) in containing 1% polygalactosaldehyde Add 0.9 μm of the appropriate (moderate) dilution of the enzyme solution to 0.9 ml of acid 50 mM acetate buffer (pH 4.5). After the mixed solution was reacted at 45 ° C for an appropriate (moderate) time, the enzyme was inactivated by heating in a boiling water bath for 1 minute, and then cooled to serve as a reaction liquid. 3 ml of Somogyi copper reagent was added to the reaction solution, and the mixture was heated in a boiling water bath for 10 minutes, ice-cooled and added to the Nelson reagent 〇. 3 ml, and thoroughly stirred with a test tube mixer, and then 3 ml of ion-exchanged water was added to the test tube mixer. Stir well. The solution was treated by a centrifugal separator at a number of revolutions of 3,000 for 3 minutes, and the absorbance (Abs.) of the supernatant at 500 nm was measured. On the other hand, if the appropriate (appropriate) dilution of the enzyme solution is used to preheat the passivation, the same operation as described above is performed, and the absorbance is used as a blank. From the enzyme concentration used, the enzyme reaction time, and the absorbance, the amount of galacturonic acid μιηοΐ produced by the enzyme lg in 1 minute was calculated as the unit (U) per 1 gram of the enzyme. Measurement of enzyme and polygalacturonase activity 値: Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.): i2400 U/g Cellulosin PE 60 (manufactured by HBI Co., Ltd.): 20600 U/g Sumizyme MC (manufactured by Nippon Chemical Industry Co., Ltd.): 1690U/g Sucrase N (manufactured by Mitsubishi Chemical and Food Co., Ltd.): 455 0U/g 201215330 Reference Example 2 Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.) 10〇8 (Polygalacturonase activity measured above: 1 2400 U/g Dissolved in 1 000 g of ion-exchanged water, and concentrated by ultrafiltration at Vivaflow (registered trademark) 50 VF05P2 (segment molecular weight: 30,000: manufactured by Sartorius Co., Ltd.), and recovered by passing through 30 ml of 'free freeze-dried, to obtain reference product 2 (1 2.0). g · · The above measured polygalacturonase activity: 86500 U / g). Example 1 100 g of green tea leaves (manufactured by Chinese steaming method) was added to a solution containing 6 g of sodium ascorbate in 900 g of soft water, and sterilized at 80 ° C for 5 minutes, and cooled to 45 ° C. 1 g of tannase (manufactured by Mitsubishi Chemical Food Co., Ltd.: 500 U/g) was added thereto, and the mixture was stirred for 15 minutes. After that, lg and Protease® (5500 U/g manufactured by Amano Enzyme Co., Ltd.) and Reference Product 2 (1 g of tea, and the polygalacturonase activity measured as 4152 U/g as described above) were dissolved and dissolved in 4.8 g. 8 hours of enzyme treatment at 40 °C. After the enzyme treatment, it was sterilized at 90 ° C for 1 minute, cooled to 30 ° C, and then the tea residue residue was removed with a cloth, and then pre-coated with cellulose powder l 〇g on No. 2 filter paper (8 cm). The Nuts che filter was suction filtered at a fixed pressure (decompression 13.33 KPa) to obtain a clear extract of 8 25 g (3 minutes and 42 seconds for filtration). The extract was concentrated under reduced pressure to obtain 165.3 g of a concentrated solution of B? The concentrate was heat-sterilized at 95 ° C for 30 seconds, and after being filled in a sealed container, it was rapidly cooled to room temperature to obtain a green tea extract of the present invention 1. -18- 201215330 Example 2 The amount of reference product 2 in Example 1 was changed from 4.8 g to 2.4 g (relative to 1 g of tea leaves, the polygalacturonase activity measured by the above was 2076 U/g), Except for this, the same operation as in Example 1 was carried out (the time required for filtration was 4 minutes and 25 seconds), and the present invention 2 (1 49.1 g) was obtained. Example 3 The addition amount of the reference product 2 in Example 1 was changed from 4.8 g to 1.2 g (1 g of the polygalacturonase activity as measured above with respect to 1 g of tea leaves), except The same operation as in Example 1 was carried out except that the time required for filtration was 5 minutes and 52 seconds, and the present invention 3 (1 3 8 · 5 g) was obtained. Example 4 Reference material 2 (4.8 g) in Example 1 was changed to Ceulosin PE60 (5.0 g, 1 g relative to tea leaves, and the polygalacturonase activity measured by the above was 10 U 30 U/g). Except for this, the same operation as in Example 1 was carried out (the time required for filtration was 5 minutes and 21 seconds) to obtain the product 4 (1 4 6.3 g) of the present invention. Example 5 In addition to the reference product 2 (4.8 g), Sumizyme c (cellulase derived from Trichoderma longiflorum: 1500 U/g) 0.25 g' was completely added. The same operation as in Example 1 (the time required for filtration was 3 minutes and 21 seconds) was obtained to obtain the present invention 5 (1 6 7.3 g). Example 6 In addition to the reference product 2 (4.8 g) in Example 1, 'further addition of Cellulosin T3 (cellulase derived from Trichoderma reesei, manufactured by HBI Co., Ltd.: 201215330 260 0 U/g) 0.25 g 'completely The same operation as in Example 1 was carried out to obtain the inventive product 6 (165.4 g). Reference Example 3 SumizymeMC (manufactured by Nippon Chemical Co., Ltd.) i50g (polygalacturonase activity measured by the above: 1 690 U/g) was dissolved in ion-exchanged water I 500 g and washed 'by centrifugation (4,50〇xg) 5 minutes) The precipitated fraction was recovered and lyophilized to obtain Reference Product 3 (9.8 g, polygalacturonase activity determined by the above: 20770 U/g). Example 7 Reference product in Example 1 2 (4.8 g) was changed to the reference product 3 (1 g of the tea, and the polygalacturonase activity measured by the above was 1018 U/g) of 4.9 g, except that the same operation as in Example 完全 was carried out (filtering) The required time was 4 minutes and 49 seconds), and the present invention 7 (153.2) was obtained. Reference Example 4 SucraSeN (manufactured by Mitsubishi Chemical Foods Co., Ltd.) i〇〇g (polygalacturonase activity measured as described above: 45 50 U/g) was dissolved in 1000 g of ion-exchanged water to Vivaflow (registered trademark) 5〇VF05P2 (Molecular weight: 3 〇, 〇〇〇: manufactured by Sartorius Co., Ltd.) was subjected to ultrafiltration and concentration, and the untreated portion was 25 Π, and then lyophilized to obtain a reference product 4 (10.0 g, polygalacturonase measured by the above) Activity: 3 2,0 〇〇U / g). Example 8 The reference product 2 (4.8 g) in Example 1 was changed to the reference material 4 (the polygalacturonase activity determined by the above was -20-201215330 1600 U/g as compared with the tea 1). The same operation as in Example 1 was carried out except for 5.0 g' (the time required for filtration was 4 minutes and 16 seconds), and the present invention 8 (1 55.4 g) was obtained. Comparative Example 1 The same operation as in Example 1 was carried out except that the enzyme was not used at all in Example 1 (the time required for filtration was 1 〇 25 minutes), and Comparative Product 1 (66.8 g) was obtained. Comparative Example 2 The same operation as in Example 1 was carried out except that Reference Example 2 (4.8 g) was not used in Example 1, except that the time required for filtration was 9 minutes and 57 seconds, and Comparative Product 2 (72.9 g) was obtained. Comparative Examples 3 to 5 Reference material 2 (4.8 g) in Example 1 was changed to 2.0 g of Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.) (for 1 g of tea leaves, polygalacturonic acid measured by the above) Enzyme activity: 248 U/g), Sumizyme MC (manufactured by Shin Sakamoto Chemical Co., Ltd.) 2.0 g (for a tea leaf, the polygalacturonase activity measured by the above is 33.8 U/g), Sucrase N (Mitsubishi Chemical Foods) Company product) 2.0 g (for 1 g of tea, the polygalacturonase activity measured by the above was 9 1 U/g) 'In addition to the same operation as in Example 1, the comparison products 3 to 5 were obtained. The time and yield of filtration and other measurements are shown in Table 1 below. Comparative Examples 6 to 8 (Examples in which a polygalacturonase activity of 1 g for tea leaves was 800 U or more by using a commercially available pectinase) 201215330 Reference product 2 (4.8 g) in Example 1 was used. Sumzyme AP2 (manufactured by Shin Sakamoto Chemical Co., Ltd.) 8.0 g (for a tea leaf, the polygalacturonase activity measured by the above is 9 92 U/g), and Sumizyme MC (manufactured by Nippon Chemical Industry Co., Ltd.) 50.0 g (1 g for tea leaves, 845 U/g as measured by the above-mentioned polygalacturonase activity), 2 g of Sucrase N (manufactured by Mitsubishi Chemical Foods Co., Ltd.) (1 g for tea leaves, polygalactosaldehyde measured by the above) The same procedure as in Example 1 was carried out except that the acidase activity was 9 1 OU/g), and Comparative Products 6 to 8 were obtained (the time and yield of filtration, other measured enthalpy, and the combined results are shown in Table 1 below). Component Analysis For the inventive products 1 to 8 and comparative products 1 to 8, the concentrations of tannin, amino acid and galacturonic acid (% by mass) were measured. Determination method Amino acid: Amino acid automatic analyzer Tannin: Iron tartrate galacturonic acid: High-speed liquid chromatography (HPLC) method The present invention products 1 to 8 and comparative products 1 to 8 from green tea raw materials production and each The measurement of the composition (concentration) and the time taken for filtration are shown in the following table. -22- 201215330 I撇sffi® 念tN inch φε 念«-13Φ寸念(NSφ>r>,#Ι(ΝΦ>Λ1念Is^e 念3εφ£念幻^01^9ΪΦ8 念卜寸Φ寸(i氍赵—和(%) Mms (%) I sis 3_制脒(η) Earthquake-i 3 wi si IsMoo- 0 i (Qo/n) I Lingjing 0^00 0Ζ.8Ό 9Γ-Π0 Ι99Ό寸Ζ.9Ό Ι36Ό Inner inch 6Ό One inch 90 -90 -0,0 190Ό °°Κ:Ό e9l.o SS.0 13-0 寸卜·0 9i

Isod 96.8 (Νε_6 s.oo 16·卜 6ο00 S.6 -6 s·卜一 3-sl 寸-31Isod 96.8 (Νε_6 s.oo 16·Bu 6ο00 S.6 -6 s·卜一 3-sl inch-31

S-H Ι-εΙ 6-8 39- 寸-9 (Νι·ε 8ε·ε s寸.ε ΓΝε.ε 寸-e 8Ι·ε Ι3·ε ζε.ε Μ·Ι ε·寸 §S-H Ι-εΙ 6-8 39- inch-9 (Νι·ε 8ε·ε s inch.ε ΓΝε.ε inch-e 8Ι·ε Ι3·ε ζε.ε Μ·Ι ε·inch §

SS

-T Ι0Τ-T Ι0Τ

°°9T°°9T

ε-SIε-SI

Γ6寸I s-οοει ε.9 寸一 ·卜 91 寸-91 ε-寸 ι 一,寸寸一 •99 6·3卜 •εοι ι.ε00 96 -8- S3Γ6 inch I s-οοει ε.9 inch one ·b 91 inch-91 ε-inch ι one, inch inch one •99 6·3 卜 •εοι ι.ε00 96 -8- S3

9-卜 I (Ν1Λ1Ϊ—I寸9-Bu I (Ν1Λ1Ϊ—I inch

9z.0fN οοεοι οεοι -一寸 -1 寸 °°Ι0Ι il £e 16 366 016 00·寸9z.0fN οοεοι οεοι - one inch -1 inch °°Ι0Ι il £e 16 366 016 00·inch

寸.(N {νίInch. (N {νί

0.S ·寸 8.寸 6·寸 o.s •3 ο·ζ 0-0.S · inch 8. inch 6 inch o.s •3 ο·ζ 0-

0.S 0.0^ 0Ό3 00S98 SS98 00S80.S 0.0^ 0Ό3 00S98 SS98 00S8

ioCN 00S98 00-8 0卜卜or 0§ε 0691 OSS寸 oot^l 0691ioCN 00S98 00-8 0卜卜 or 0§ε 0691 OSS inch oot^l 0691

I n5nnilfiil®(Ndv<umxzls nnnsf ngnsl鹦围豳CNdY 3mx.£Jluns ng躍_«!®)®ίΝ<Ιν 3ιζί 日 nsI n5nnilfiil®(Ndv<umxzls nnnsf ngnsl鹦围豳CNdY 3mx.£Jluns ng跃_«!®)®ίΝ<Ιν 3ιζί 日 ns

093d.sSOInIPO093d.sSOInIPO

Bnns§^ uaulx'-'ulns p-s--pu □na^s- US 011^Bnns§^ uaulx'-'ulns p-s--pu □na^s- US 011^

Dg^_^¥i®Nisns MJV3UIX--UIns 32。艮--611§ z9ss°ns 3<JV3lux--xung u2u^^--mns zssuns tNnHas^-H- engKa 激件 ^ nnnss SΠ5Π 器總：φ： ^ nDnsf 卜昭郜餾恃 lns□鎰- ^ nnni εΠΗπ鎰- 寸眧鎰- ^圯鎰- 9昭鎰qq ^ ππαϊ sng鎰 qq 201215330 如表1所示，對於茶類原料添加蛋白酶、單寧酶、及添加聚半乳糖醛酸酶使對於茶葉1克使聚半乳糖醛酸酶活性成爲800U以上的量並進行萃取獲得的本發明品1至8 及比較品6至8，比起完全不使用酵素的比較品1、添加蛋白酶及單寧酶並萃取的比較品2、添加蛋白酶、單寧酶及對於茶葉1克小於80 0U的聚半乳糖醛酸酶並萃取獲得的比較品3至5當中任一者，明顯地，其過濾時間大幅縮短，作業性提高許多。又，上述過濾時間的縮短，雖然在上述少量的製備時爲分鐘單位的差異，沒有很大差別，但是一般的萃取物類的工業生產中，過濾步驟乃限制總行程的作業時間的速度的步驟，於工業化大量製造（數噸至數十噸）時，可預想會大幅改善。又’成分方面如表1所示，比起完全不使用酵素的比較品1，添加蛋白酶及單寧酶並萃取的比較品2至8及本發明品1至8，其胺基酸的含量均有大幅增加。對於綠茶原料添加蛋白酶、單寧酶、及相對於茶葉1 克爲800U以上的聚半乳糖醛酸酶而進行萃取獲得的本發明品1至8及比較品6至8，比起對於綠茶原料僅添加蛋白酶與單寧酶而萃取獲得的比較品2，其萃取物（Bx48。）的產率增加達約2倍左右，係能以極高產率獲得萃取物。又，除了本發明品1使用的酵素以外更使用來自於長枝木黴的的纖維素酶而獲得的本發明品5及使用來自於里氏木黴的纖維素酶而獲得的本發明品6，萃取物產率更爲增加。 -24- 201215330 本發明品2及3 ’係減少本發明品1的聚半乳糖醛酸酶的使用量者’萃取物（Bx48。）的產率比起本發明品1雖少了若干’但是若比起比較品2至5，則增加約1 · 3至約2 倍’可知利用本發明的方法，來自於茶類原料的可溶性固體成分的產率大幅增加。完全不使用酵素的比較品1幾乎不含半乳糖醛酸，又’對於綠茶原料僅使蛋白酶及單寧酶作用而獲得的比較品2 ’半乳糖醛酸僅有約〇.〇6質量％，但是添加果膠酶並萃取獲得的比較品3至8及本發明品1至8，含有半乳糖醛酸0.1 6質量％至〇 . 9 2質量％。其中，解明：半乳糖醛酸濃度會伴隨著所添加的聚半乳糖醛酸酶活性單位增加而增加。對於茶葉1克添加8 00U以上的聚半乳糖醛酸酶而萃取獲得的本發明品1至8,萃取物中的半乳糖醛酸濃度爲0.66 質量％至0.94質量％，係含量特別多》另一方面，本發明品1至8與比較品3至5相比，胺基酸濃度、單寧濃度稍低。但是，此可認爲是由於細胞壁的分解成分的增加，使得胺基酸濃度及單寧濃度相對降低。又’對於茶類原料添加蛋白酶、單寧酶、及對於茶葉 1克添加聚半乳糖醛酸酶活性小於20000U/g的酵素製劑其添加量爲使聚半乳糖醛酸酶活性成爲8 0 0U以上之量，並萃取獲得的比較品6至8，雖然固體成分產率多，但是胺基酸、單寧、半乳糖醛酸的各濃度，比起本發明品1至8相對較低，據認爲是茶類萃取物中含有來自.於酵素製劑中的賦形劑等的成分的緣故。 -25- 201215330 下表2記載本發明品1至8及比較品1至8之從綠茶原料而來的可溶性固體成分產率及各成分的產率（由表1計算而得）。 -26- 201215330 (N撇芻sg 1.44 1.16 0.92 0.99 5； »-Η 1.56 0.91 i 0.96 0.01 0.04 0.36 0.14 0.22 0.83 0.84 0.80 眭姻~ 枨啩 14.07 13.36 12.91 12.95 13.23 13.38 i 12.84 13.16 11.90 11.17 12.77 12.20 12.75 14.09 12.66 11.48 從茶葉而來的胺基酸產率(％) 5.16 5.04 4.78 | 4.86 1 5.25 5.26 1 4.57 I 《78 1 1.02 4.06 4.69 4.17 4.31 5.04 4.53 4.71 m 5s Γίπιι ι 。' It p 79.3 71.6 66.5 70.2 80.3 80.3 68.3 69.2 32.1 35.0 49.7 39.9 46.3 76.1 108.1 84.3 果膠酶 -ij 鸺起g 搡s赵 4152 2076 1038 1030 | 4152 1 4152 1 1018 1600 未使用未使用 248 33.8 ON 992 910 ^11 3 _ 00 ‘ _ 寂§1 00 寸 (N CN 〇 00 1 〇〇 1 Ο) 寸’ ο 〇 (Ν 〇 (N Ο CN ο 〇ό 50.0 20.0 升潜ςδ 黜忒$ 86500 86500 86500 20600 86500 < 86500 1 20770 32000 12400 1690 4550 12400 1690 4550 酵素名 Sumizyme AP2超過爐濃縮品 Sumizyme AP2超過濾濃縮品 Sumizyme AP2超過濾濃縮品 Cellulosin PE60 ； Sumizyme ΑΡ2超過爐濃縮品 U <υ Ν a Sumizyme AP2超過濾濃縮品 Cellulosin T3 Sumizyme MC 精製品 Sucrase Ν超過爐濃縮品 Sumizyme AP2 Sumizyme MC Sucrase Ν Sumizyme ΑΡ2 Sumizyme MC Sucrase Ν 本發明品1 本發明品2 本發明品3 本發明品4 本發明品5 本發明品6 本發明品7 本發明品8 比較品1 比較品2 比較品3 比較品4 比較品5 比較品6 比較品7 比較品8 。韙忉卿^:鍵鲰酙昍起切-frng鎰qq,ng^餾—出s^rcl Ing鎰丑 _ZCNI_ 201215330 如表2所示’比起完全不使用酵素的比較品〗，添加蛋白酶及單寧酶並萃取獲得的比較品2至8及本發明品1 至8，係從茶葉而來的胺基酸產率增加到4至5倍。又，添加蛋白酶與單寧酶以外更對於茶葉1克添加8 00U以上的聚半乳糖醛酸酶並萃取獲得的本發明品1至8及比較品6 至8,比起添加蛋白酶、單寧酶、及對於茶葉1克小於8〇〇u 的聚半乳糖醛酸酶並萃取獲得的比較品3至5，係從茶葉而來的胺基酸產率提高約2成左右。又，關於從茶葉而來的單寧產率，於除了蛋白酶、單寧酶更添加聚半乳糖醛酸酶並萃取獲得的本發明品1至8 及比較品3至8，係從茶葉而來的單寧產率隨著固體成分產率增加而增加。尤其是，於添加蛋白酶、單寧酶以外更添加對於茶葉1克爲8 00U以上的聚半乳糖醛酸酶而萃取獲得的本發明品1至8及比較品6至8中，係從茶葉而來的單寧產率相對於茶葉質量爲約12至14%，比起完全不使用酵素的比較品1及使用蛋白酶及單寧酶的比較品2，則產率提高約2成左右。本發明品1至8及比較品6至8，係從茶葉而來的半乳糖醛酸產率爲約0.80 %至1.54%，可知生成多量半乳糖醛酸。另一方面，比較品6至8使用與本發明品3、4、7爲同程度的聚半乳糖醛酸酶活性單位，雖然半乳糖醛酸產率爲同程度，但是固體成分產率比起本發明品3、4、7爲多， -28- .201215330 特別多的是添加的酵素製劑的絕對量多的比較品7，其次是比較品8。如此》可料想比較品6至8含有多量來自於酵素製劑中的賦形劑等的成分。官能評價將本發明品1至8及比較品i至8以離子交換水稀釋成160倍（BxO. 3。）後，請經過良好訓練的10名品評員進行官能評價。評價方法’係就苦澀味、甘味、鮮味、均衡性，各以·非常良好：10分、良好：8分、稍好：6分、稍差： 4分、差：2分、非常差：〇分而進行官能評價，又，將評語記錄下來。其平均分數及評語的平均內容記載於下表3。 -29- ο335 1Χ 2 1Χ20 官能評價 ί 評語 [ / m U 5Γ 蠢 S 翻觀 m n πή 玆 SI 缌。 M S] ,S f播 II s m 條* 鸯忠 m 震 S 翻觀 mj m 缌。 _邮 # s ,韹 # W. 黏S s m 條* 征ί 趣 ίΓ 霞酸銷 ά S 寒 # m 袖 m 锻。张嵌 Μ ΠΗ] ,S 髮條扣坻 li §脈掩· U 蠢 5 經銷輊 ϋ 链 * m 联。择张 M nrtl 。S 髮掩扣坻 ^ & 6 g s m 條- 綠茶的鮮味、甘味、濃味強烈，苦溫味清淡且輕微，整體的風味均衡性良好*爲如高級抹茶的呈味。綠茶的鮮味、甘味、濃味強烈，苦澀味清淡且輕微，整體的風味均衡性良好，爲如高級抹茶的呈味。有綠茶的鮮味、甘味、濃味，雖可感到苦澀味，但是有點輕微，均衡性也不差。 I有綠茶的鮮味、甘味'濃味，雖有苦溫味，但是不明顯。綠茶的鮮味、甘味弱，有強烈苦溫味。比起比較品1，綠茶的鮮味較強。苦澀味比起比較品1爲弱，但仍相當強烈。欠缺甘味》雖可感到某個程度的綠茶的鮮味、甘味，但苦澀味有點突出，均衡性差。雖可感到某個程度的綠茶的鮮味，甘味，但苦溫味有點突出，均衡性差》雖可感到某個程度的綠茶的鮮味、甘味，但苦澀味有點突出，均衡性差。瞰 m 球 m m m 5! 扣 m s 條。遨撇 s jg μ μ « ST 頭· m # # 扣 S 瞰脈枨 a 面龅联 51 士扣媸 S S。 μ m m m m u 枨切 m " 飽# 額赵 * 扣 s IK 瞰 m 部 m 瑯 m 联 ¢1 扭澉 S 邀 g。 «糊 m m « ST 均衡性〇 00 SO S 〇\ 'Ο »Λ 〇〇 r^t 00 〆 (S CS (Ν — 〇〇 «Λ wS \〇 ν"ΐ ON — Ον cn (N — I m (Ν ν〇寸 \6 (N 〇〇〇\ 〇 NO •-ο (Ν 〇〇 vS 〇 wi m ΙΛ 叶寸卜 W> 甘味卜 «Λ 'sO 00 'Ο ΓΟ od ο od «λ VO r- (Ν Ό rS wi wS >n 00 寸’ — r·) — 苦溫味 CN 卜 ^6 (Ν od 2 Os v> ΙΛ (Ν »n oo «Ν «η w-i ΓΛ ，卜’ 果膠酶 ill 掩κ砮砮羥《 4152 2076 00 S 〇 S 4152 I 4I52 I 〇〇 ο 〇 s 未使用未使用 oo ri oo rn ΓΟ 5； Si 〇\ •Λ 00 ο Ον & S 2蟊S 眯舔_| 枨f g Si § 〇〇 (N fS 5 00 — I 00 — I 〇\ 寸· o wi 〇 rs ο rs ο cvi 〇 00 ο ο 井ϋ它 SS Β ^ ^ a κ ^ S 86500 86500 86500 20600 86500 I 86500 I 20770 32000 12400 沄 \〇 4550 12400 § 4550 酵素名 Sumizyme AP2超過媳濃縮品 Sumizyme AP2超過濾濃縮品 Sumizyme AP2超過濾：濃縮品 Cellulosin PE60 Sumizyme ΑΡ2超過臆濃縮品 U ε I i Ά Suinizyme AP2超過濾濃縮品 Cellulosin T3 Sumizyme MC 精製品 1 Sucrase N超過滴濃縮品 iS 0> I 1 Ό υ 1 1 Sucrase Ν Sumizyme AP2 Suinizyme MC Sucrase Ν 本發明品I 本發明品2 本發明品3 本發明品4 I 本發明品5 本發明品6 本發明品7 本發明品8 比較品1 比較品2 比較品3 比較品4 比較品5 比較品6 比較品7 -比較品8 韙·π]_ ^:韙鲰啩昍祝}^-frnglgq-LA,ngs 粼 1 出 s^3 一ng鎰 q-ΙΑ -οε- 201215330 如表3所示，完全不使用酵素的比較品1 ’獲得評價爲：綠茶的鮮味、甘味弱’具有強烈苦澀味’關於苦澀味、甘味、鮮味、均衡性的評價均低。又’對於綠茶原料僅添加蛋白酶與單寧酶並萃取獲得的比較品2，比起比較品1，係獲得以下評價：綠茶的鮮味強烈，苦澀味比起比較品1 爲弱，但是仍相當強烈’欠缺甘味，關於苦澀味、甘味、鮮味、均衡性的評價均比比較品1高出一些。相對於此，除了蛋白酶與單寧酶以外，更將具有聚半乳糖醛酸酶活性爲20000U/g以上之酵素製劑以對於茶葉1 克使聚半乳糖醛酸酶活性成爲800U以上之量添加並萃取獲得的本發明品1至8，係獲得評價爲：綠茶的鮮味、甘味、濃味強烈，苦澀味清淡且輕微，整體的風味均衡性良好，爲如高級抹茶的呈味，爲極高評價。另一方面，添加蛋白酶與單寧酶以外更對於茶葉1克添加小於8 00U之聚半乳糖醛酸酶並萃取獲得的比較品3 至5,係獲得的評價爲：雖可感到某個程度的綠茶的鮮味、甘味’但苦澀味有點突出，均衡性差，其比起本發明品1 至8的評價爲劣。又’除了添加蛋白酶與單寧酶以外，更將聚半乳糖醛酸酶活性小於200 〇〇U/g的酵素製劑以對於茶葉1克使聚半乳糖醛酸酶活性成爲800U以上的量添加並萃取獲得的比較品6至8 ’係獲得之評價爲：雖可感到某個程度的綠茶的鮮味、甘味’但是會感到與茶異質的甘味及雜味，均衡 -31 - 201215330 性有點差’尤其添加的酵素製劑的絕對量多的比較品7及比較品8 ’會強烈感到與茶爲異質的甘味及雜味，均衡性差，風味差》成分間的比率半乳糖醛酸給人像是抹茶等高級茶的印象的軟黏，又有使人耳目一新的酸味，因此推測具有苦澀味遮蔽、異臭遮蔽、稠感賦予等的作用，推測半乳糖醛酸的增加爲本發明的茶類萃取物的甘味、濃味、鮮味等的重要要因之一。亦即’除了茶類中原本含有的胺基酸或由於蛋白酶處理而分解生成的胺基酸的鮮味或甘味以外，半乳糖醛酸還發揮遮蔽效果，預想會將兒茶素的苦澀味遮蔽，並進一步將由於單寧酶處理生成的没食子酸的酸味或苦味遮蔽，使呈味改善。由表1至表3所示之結果，可認爲：本發明品中，半乳糖醛酸比起其他成分，含量相對較多，因此，就本發明品1至8及比較品1至8，計算：（a)以茶類萃取物的總固體成分（Bx換算）爲基準的半乳糖醛酸量（質量）、（b)半乳糖醛酸/單寧的質量比、（c)半乳糖醛酸/胺基酸的質量比。結果如下表4。 -32- 201215330 寸撇 s 4^v /1 (％)畜靡画/觀趙ΙΠέ井 ίη}5}§ i 3* 1Ϊ 般氍S300I 賊—Μ 6卜Γ0 oe-0 36ΙΌ ssDg^_^¥i®Nisns MJV3UIX--UIns 32.艮--611§ z9ss°ns 3<JV3lux--xung u2u^^--mns zssuns tNnHas^-H- engKa exciter ^ nnnss SΠ5Π Total: φ: ^ nDnsf 卜昭郜分恃lns□镒- ^ nnni ΠΗΠΗπ镒- 眧镒眧镒- ^圯镒- 9昭镒qq ^ ππαϊ sng镒qq 201215330 As shown in Table 1, adding protease, tannin, and polygalacturonase to tea raw materials for tea 1 The present inventions 1 to 8 and the comparative products 6 to 8 obtained by extracting the polygalacturonase activity to an amount of 800 U or more are compared with the comparative product 1 in which the enzyme is not used at all, and the protease and tannase are added. The comparison product 2, the added protease, the tannin enzyme, and the comparative product 3 to 5 obtained by extracting 1 g of the polygalacturonase of less than 80 0 U of the tea, obviously, the filtration time is greatly shortened. The workability is much improved. Further, although the shortening of the filtration time is not significantly different in the minute amount of preparation, the step of limiting the operation time of the total stroke in the industrial production of general extracts. When industrialized mass production (several tons to tens of tons), it is expected to be greatly improved. Further, as shown in Table 1, the content of the amino acid of the comparative products 2 to 8 and the inventive products 1 to 8 in which the protease and the tannin were added and compared with the comparative product 1 in which the enzyme was not used at all, and the extract 1 and 8 were extracted. There has been a significant increase. The present inventions 1 to 8 and the comparative products 6 to 8 obtained by extracting green tea raw materials with protease, tannase, and polygalacturonase of 800 U or more with respect to tea leaves are compared with green tea raw materials only. Comparative product 2 obtained by extracting protease and tannase, and the yield of the extract (Bx48.) was increased by about 2 times, and the extract was obtained in a very high yield. Further, in addition to the enzyme used in the product 1 of the present invention, the present invention 5 obtained by using a cellulase derived from Trichoderma longissima and the present invention 6 obtained by using a cellulase derived from Trichoderma reesei 6 The yield of the extract is further increased. -24-201215330 The present inventions 2 and 3' reduce the amount of polygalacturonase used in the product 1 of the present invention, and the yield of the extract (Bx48.) is smaller than that of the present invention 1 but If it is increased by about 1.3 to about 2 times as compared with the comparative products 2 to 5, it is understood that the yield of the soluble solid component derived from the tea raw material is greatly increased by the method of the present invention. Comparative product 1 which does not use enzyme at all is almost free of galacturonic acid, and 'Comparative product 2 'galacturonic acid obtained by only action of protease and tannin on green tea raw material is only about 〇.〇6 mass%, However, the pectinase was added and the obtained comparative products 3 to 8 and the present inventions 1 to 8 were contained, and the galacturonic acid was contained in an amount of 0.16% by mass to 9.29% by mass. Among them, it is explained that the concentration of galacturonic acid increases as the unit of polygalacturonase activity added increases. For the present inventions 1 to 8 obtained by extracting 1 gram of polygalacturonase of 8 00 U or more, the concentration of galacturonic acid in the extract is 0.66 mass% to 0.94 mass%, which is particularly high. On the one hand, in the inventive products 1 to 8, the amino acid concentration and the tannin concentration were slightly lower than those of the comparative products 3 to 5. However, this is considered to be due to an increase in the decomposition component of the cell wall, which causes a relative decrease in the concentration of the amino acid and the concentration of tannin. In addition, the protease preparation, the tannin enzyme, and the enzyme preparation having a polygalacturonase activity of less than 20,000 U/g for 1 gram of tea are added in such an amount that the polygalacturonase activity becomes 800 Å or more. The amount and the obtained comparative products 6 to 8, although the solid component yield is large, the respective concentrations of the amino acid, tannin, and galacturonic acid are relatively lower than those of the present invention 1 to 8, and it is recognized. The tea extract contains ingredients derived from excipients and the like in the enzyme preparation. -25-201215330 Table 2 below shows the yields of soluble solid components and the yields of the respective components (calculated from Table 1) of the inventive green products 1 to 8 and Comparative Products 1 to 8. -26- 201215330 (N撇刍sg 1.44 1.16 0.92 0.99 5; »-Η 1.56 0.91 i 0.96 0.01 0.04 0.36 0.14 0.22 0.83 0.84 0.80 ~ ~ 枨啩 14.07 13.36 12.91 12.95 13.23 13.38 i 12.84 13.16 11.90 11.17 12.77 12.20 12.75 14.09 12.66 11.48 Amino acid yield from tea leaves (%) 5.16 5.04 4.78 | 4.86 1 5.25 5.26 1 4.57 I "78 1 1.02 4.06 4.69 4.17 4.31 5.04 4.53 4.71 m 5s Γίπιι ι.' It p 79.3 71.6 66.5 70.2 80.3 80.3 68.3 69.2 32.1 35.0 49.7 39.9 46.3 76.1 108.1 84.3 Pectinase-ij 鸺 g 搡s Zhao 4152 2076 1038 1030 | 4152 1 4152 1 1018 1600 Not used unused 248 33.8 ON 992 910 ^11 3 _ 00 ' _ Silence §1 00 inch (N CN 〇00 1 〇〇1 Ο) inch ' ο 〇 (Ν 〇 (N Ο CN ο 〇ό 50.0 20.0 liters ς 黜忒 $ 86500 86500 86500 20600 86500 < 86500 1 20770 32000 12400 1690 4550 12400 1690 4550 Enzyme name Sumizyme AP2 over furnace concentrate Sumizyme AP2 ultrafiltration concentrate Sumizyme AP2 ultrafiltration concentrate Cellulosin PE60; Sumizyme ΑΡ2 over furnace concentrate U < υ Ν a Sumizyme AP2 super Filter concentrate Cellulosin T3 Sumizyme MC Fine product Sucrase ΝOver furnace concentrate Sumizyme AP2 Sumizyme MC Sucrase Ν Sumizyme ΑΡ2 Sumizyme MC Sucrase Ν Invention product 1 Invention product 3 Invention product 4 Invention product 5 Invention product 6 Inventive product 7 Inventive product 8 Comparative product 1 Comparative product 2 Comparative product 3 Comparative product 4 Comparative product 5 Comparative product 6 Comparative product 7 Comparative product 8韪忉卿^: Key 鲰酙昍切 -frng镒qq, ng ^ Distillation - s ^ rcl Ing 镒 _ZCNI_ 201215330 As shown in Table 2 'Compared with the enzyme without using enzymes completely, add protease and Comparative products 2 to 8 obtained by tannase and extraction and inventive products 1 to 8 increased the yield of amino acids from tea leaves by 4 to 5 times. Further, in addition to the protease and the tannase, the polygalacturonase of 8 00 U or more is added to 1 g of the tea leaves, and the inventive products 1 to 8 and the comparative products 6 to 8 obtained by extraction are compared with the addition of protease and tannase. And the comparative products 3 to 5 obtained by extracting 1 g of polygalacturonase of less than 8 〇〇u of tea, the yield of amino acid from tea leaves is increased by about 20%. Further, regarding the tannin yield from tea leaves, the present inventions 1 to 8 and the comparative products 3 to 8 obtained by extracting polygalacturonase in addition to protease and tannase are derived from tea leaves. The tannin yield increases as the yield of solid components increases. In particular, in addition to the addition of a protease or a tannase, the present inventions 1 to 8 and the comparative products 6 to 8 obtained by extracting a polygalacturonase having 1 g of tea leaves of 800 g or more are derived from tea leaves. The yield of tannin obtained is about 12 to 14% based on the mass of the tea, and the yield is improved by about 20% compared to the comparative product 1 which does not use the enzyme at all and the comparative product 2 which uses the protease and the tannin. In the present invention, the products 1 to 8 and the comparative products 6 to 8 were obtained from tea leaves in a yield of galacturonic acid of about 0.80% to 1.54%, and it was found that a large amount of galacturonic acid was formed. On the other hand, Comparative Products 6 to 8 used the same degree of polygalacturonase activity units as in the present inventions 3, 4, and 7, although the yield of galacturonic acid was the same, the solid content yield was higher than that. The present invention has a large number of products 3, 4, and 7, and -28-.201215330 is particularly a comparative product 7 having a large absolute amount of the added enzyme preparation, followed by a comparative product 8. Thus, it is expected that the comparative products 6 to 8 contain a large amount of components derived from excipients and the like in the enzyme preparation. Functional Evaluation After the inventive products 1 to 8 and the comparative products i to 8 were diluted 160 times (BxO. 3) with ion-exchanged water, the well-trained 10 panelists were subjected to sensory evaluation. The evaluation method is based on bitterness, sweetness, umami, and balance. Each is very good: 10 points, good: 8 points, slightly better: 6 points, slightly worse: 4 points, difference: 2 points, very poor: The faculty evaluation was carried out, and the comments were recorded. The average score and the average content of the reviews are listed in Table 3 below. -29- ο335 1Χ 2 1Χ20 Functional evaluation ί Comments [ / m U 5Γ Stupid S Review m n πή Z SI 缌. M S] , S f broadcast II s m * 鸯 m m shock S turn over mj m 缌. _邮# s ,韹 # W. Sticky S s m * 征霞酸酸酸 m m m m m m m m m m m m m m m m Zhang Μ Μ ΠΗ], S clockwork buckle 坻 li § pulse cover · U stupid 5 distribution 轾 ϋ chain * m joint. Choose M nrtl. S 发 & ^ & 6 g s m - green tea has a strong taste, sweet taste, strong flavor, bitter temperature and light and slight, the overall flavor balance is good * for the taste of high-grade matcha. The umami, sweet and strong taste of green tea is strong, the bitter taste is light and slight, and the overall flavor is well balanced, which is the taste of high-grade matcha. There are fresh, sweet and strong flavors of green tea. Although they can feel bitter taste, they are a bit mild and the balance is not bad. I has the umami and sweet taste of green tea. Although it has a bitter taste, it is not obvious. The umami taste and sweet taste of green tea are strong and have a bitter warm taste. Green tea has a stronger umami taste than Comparative Product 1. Bitterness is weaker than Comparative 1 but still quite strong. Lack of sweetness. Although the taste and sweetness of green tea can be felt to some extent, the bitter taste is a bit prominent and the balance is poor. Although you can feel the umami taste and sweetness of a certain degree of green tea, but the bitter warmth is a bit prominent, and the balance is poor. Although the taste and sweetness of green tea can be felt to some extent, the bitterness and astringency are somewhat prominent, and the balance is poor. View m ball m m m 5! Buckle m s.遨撇 s jg μ μ « ST head · m # # 扣 S 脉 a face 龅 51 51 士 buckle 媸 S S. μ m m m m u 枨切 m "满# Amount Zhao * buckle s IK view m part m 琅 m ¢ 1 twist 澉 S invite g. «糊毫米« ST Balance 〇00 SO S 〇\ 'Ο »Λ 〇〇r^t 00 〆(S CS (Ν — 〇〇«Λ wS \〇ν"ΐ ON — Ον cn (N — I m ( Ν ν〇寸\6 (N 〇〇〇\ 〇NO •-ο (Ν SvS 〇wi m ΙΛ叶寸卜W> 甘味卜«Λ 'sO 00 'Ο od od ο od «λ VO r- ( Ν Ό rS wi wS >n 00 inch' — r·) — bitter temperature CN b ^6 (Ν od 2 Os v> ΙΛ (Ν »n oo «Ν «η wi ΓΛ ,卜' pectinase ill cover砮砮砮砮砮砮 4152 2076 00 S 〇S 4152 I 4I52 I 〇〇ο 〇s unused unused oo ri oo rn ΓΟ 5; Si 〇\ •Λ 00 ο Ον & S 2蟊S 眯舔_| 枨Fg Si § 〇〇 (N fS 5 00 — I 00 — I 〇寸 · o wi 〇 rs ο rs ο cvi 〇 00 ο ο 井 ϋ SS Β ^ ^ a κ ^ S 86500 86500 86500 20600 86500 I 86500 I 20770 32000 12400 沄\〇4550 12400 § 4550 Enzyme name Sumizyme AP2 over 媳 concentrate Sumizyme AP2 ultrafiltration concentrate Sumizyme AP2 ultrafiltration: Concentrate Cellulosin PE60 Sumizyme ΑΡ2 over 臆 concentrate U ε I i Ά Suinizyme AP2 over Concentrate Cellulosin T3 Sumizyme MC Refined product 1 Sucrase N excess concentrate iS 0> I 1 Ό υ 1 1 Sucrase Ν Sumizyme AP2 Suinizyme MC Sucrase Ν Inventive product I Inventive product 2 Inventive product 3 Inventive product 4 I Invention 5 Inventive product 6 Inventive product 7 Inventive product 8 Comparative product 1 Comparative product 2 Comparative product 3 Comparative product 4 Comparative product 5 Comparative product 6 Comparative product 7 - Comparative product 8 韪·π]_ ^:韪鲰啩} }}^-frnglgq-LA, ngs 粼1 s^3 ng镒q-ΙΑ -οε- 201215330 As shown in Table 3, the comparison product 1 ' without using enzyme at all was evaluated as: the umami taste of green tea, The sweet taste of 'sweet bitterness' is low in the evaluation of bitterness, sweetness, umami and balance. In addition, the comparison product 2 obtained by adding only protease and tannase to the green tea raw material, compared with the comparative product 1, obtained the following evaluation: the fresh taste of green tea is strong, and the bitterness and taste are weaker than the comparative product 1, but it is still quite Strongly lacking sweet taste, the evaluation of bitterness, sweetness, umami and balance is higher than that of comparative product 1. On the other hand, in addition to the protease and the tannase, an enzyme preparation having a polygalacturonase activity of 20,000 U/g or more is added in an amount of 800 U or more for 1 g of the tea leaves. The inventive products 1 to 8 obtained by the extraction were evaluated as follows: the umami taste, the sweet taste and the strong taste of the green tea were strong, the bitter taste was light and slight, and the overall flavor balance was good, and the taste of the green matcha was extremely high. Evaluation. On the other hand, addition of protease and tannin to the addition of less than 800 U of polygalacturonase to 1 g of tea leaves and extraction of comparative products 3 to 5, the evaluation was obtained: although a certain degree of The umami taste and sweet taste of green tea are somewhat prominent and the balance is poor, which is inferior to the evaluation of the inventive products 1 to 8. In addition, in addition to the addition of a protease and a tannase, an enzyme preparation having a polygalacturonase activity of less than 200 〇〇U/g is added in an amount of 800 U or more for 1 gram of tea leaves and a polygalacturonase activity of 800 Å or more. The comparison of the 6 to 8' obtained by the extraction is evaluated as follows: although the taste and sweetness of the green tea can be felt to some extent, the sweet taste and the miscellaneous taste of the tea will be felt, and the balance -31 - 201215330 is a bit poor. In particular, the comparative product 7 and the comparative product 8' which have a large absolute amount of the enzyme preparation will strongly feel the sweetness and the miscellaneous taste which are heterogeneous with the tea, and the balance is poor, and the flavor is poor. The ratio of the components is galacturonic acid to the portrait, such as matcha. The impression of high-grade tea is soft and sticky, and it has a refreshing sour taste. Therefore, it is presumed to have a bitter taste mask, an odor mask, a thick feeling, etc. It is speculated that the increase of galacturonic acid is the sweet taste of the tea extract of the present invention. One of the important reasons for the strong taste and umami taste. That is, in addition to the amino acid or the sweet taste of the amino acid originally contained in the tea or the amino acid which is decomposed by the protease treatment, the galacturonic acid also exerts a masking effect, and it is expected to mask the bitterness of the catechin. Further, the sour taste or bitterness of gallic acid produced by the tannase treatment is further shielded, and the taste is improved. From the results shown in Tables 1 to 3, it can be considered that, in the present invention, galacturonic acid is relatively more abundant than other components, and therefore, in the present inventions 1 to 8 and comparative products 1 to 8, Calculation: (a) galacturonic acid amount (mass) based on the total solid content (calculated as Bx) of the tea extract, (b) mass ratio of galacturonic acid/tannin, (c) galacturaldehyde The mass ratio of acid/amino acid. The results are shown in Table 4 below. -32- 201215330 inch inch s 4^v /1 (%) animal 靡 painting / view Zhao ΙΠέ well ίη}5}§ i 3* 1Ϊ 氍氍 S300I thief - Μ 6 Γ 0 oe-0 36 ΙΌ ss

SS Δ6Γ0 00s 00s 310.0SS Δ6Γ0 00s 00s 310.0

UOO §·0 §Ό 寸9Γ0 s>8「0 0卜一Ό sro /,80.0UOO §·0 §Ό 寸9Γ0 s>8"0 0卜一Ό sro /,80.0

UOO 9i 9ΙΙΌ -ΙΌUOO 9i 9ΙΙΌ -ΙΌ

I ε— 50.0 寸00Ό 8i ΙΙΟΌI ε— 50.0 inch 00Ό 8i ΙΙΟΌ

UOO 6i -0·0 oi ---1 -9.1UOO 6i -0·0 oi ---1 -9.1

LLP 寸0寸·1LLP inch 0 inch · 1

6I6.I 3 寸 6·Ι6I6.I 3 inch 6·Ι

ge-Ige-I

S-IS-I

As.o ΒΌ -ο 0寸2 §ΊAs.o ΒΌ -ο 0 inch 2 §Ί

6LL.Q Ο&Ό6LL.Q Ο&Ό

霞IKXia IK

Is® 鍵蠢— W1 s寸Is® key stupid - W1 s inch

8SI osl 3-寸 3-寸 -018SI osl 3-inch 3-inch -01

I •ee 16 366 26 ·寸 00598 唣德_鹦®豳Sciv UUIXZymns 寸- oossI • ee 16 366 26 · inch 00598 唣德_鹦®豳Sciv UUIXZymns inch - ooss

Dg糴锻豳 3JV 3UIX'-mns zDgs辭枓 ΓΙ oos00 ng緇觸®S^uu^-ums enss餾锊 0·5Dg 籴豳 3JV 3UIX'-mns zDgs 枓 ΓΙ oos00 ng 缁 touch® S^uu^-ums enss distillation 锊 0·5

0090Z 093^-83¾° ·寸 00S8 ΠΒ糴_鹳囤豳Mdv 3UIX--UIns UQUIX'-'ums ^ nnnsf ·寸 00-°° ns糴一® 頰豳 3 JV 3—-UIns ^Hciu 6.寸 βΰζ □nns US 011^ 卜唣郜粼件 0··° 00§ π§!!_螺围豳 M isns °°nsKH 餾柃 nnni si ^nnni 0·3 00寸Π 3<IVuUIA--ums ^nnni οτ 0691 OS寸 us^UIX-sns gsBsns ^ ππαι 0·8 °0 寸 Π 3<IVuUIXZISns 9Qg^qq ο.οί 0Ό3 0691 323UIX-ums z3SJ0ns 卜昭鎰qq ^ nnni 。聛1出旮^韙5蝴，韙»鲥旺赵伥1唣鎰- -εε 201215330 如表4所示，風味獲得極高評價的本發明品1至8，（a) 以茶類萃取物的總固體成分（Bx換算）爲基準的半乳糖醛酸的含量（質量）爲1.3至2.0%、（b)半乳糖醛酸/單寧的質量比爲0.07至0.12、（c)半乳糖醛酸/胺基酸的質量比爲0.19至 0.30的範圍內。另一方面，比較品1至5，（a)以茶類萃取物的總固體成分（Bx換算）爲基準的半乳糖醛酸的含量（質量）爲小於 0.8%、（b)半乳糖醛酸/單寧的質量比爲小於〇.〇3、（c)半乳糖醛酸/胺基酸的質量比爲小於0.08。又，比較品6至8，（a)以茶類萃取物的總固體成分（Bx 換算）爲基準的半乳糖醛酸的含量（質量）爲0.78至l.l%、（b) 半乳糖醛酸/單寧的質量比爲0.059至0.07、（c)半乳糖醛酸 /胺基酸的質量比爲0.164至0.186,均比起本發明品1至8 稍低。因此，可推測由於該等差異而帶來本發明獲得的茶類萃取物的甘味、濃味、鮮味等。又，就其數値範圍，從上述實施例，可認爲若爲（a)以茶類萃取物的總固體成分（Bx換算）爲基準的半乳糖醛酸的含乳量（質量）爲1 .1至5%、（b)半乳糖醛酸/單寧的質量比爲〇·〇4至〇_8，且（c)半乳糖醛酸/胺基酸的質量比爲0.08 至0.8 ;較佳爲（a)以茶類萃取物的總固體成分（Bx換算）爲基準的半乳糖醛酸的含量（質量）爲1.2至4%、（b)半乳糖醛酸/單寧的質量比爲〇.〇6至〇.4，且（c)半乳糖醛酸/胺基酸 -34- 201215330 的質量比爲〇」4至0.6 ;更佳爲（a)以茶類萃取物的總固體成分（Bx換算）爲基準的半乳糖醛酸的含量（質量）爲1.3至 3%、（b)半乳糖醛酸/單寧的質量比爲0.07至0.2，且（c)半乳糖醛酸/胺基酸的質量比爲0.19至0.4，則能帶來本發明的效果而來的呈味。【圖式簡單說明】 5E 〇【主要元件符號說明】 ffi 。 /\\\ -35-0090Z 093^-833⁄4° · inch 00S8 ΠΒ籴_鹳囤豳Mdv 3UIX--UIns UQUIX'-'ums ^ nnnsf · inch 00-°° ns籴一® cheeks 3 JV 3—UIns ^Hciu 6.inch Βΰζ □nns US 011^ 唣郜粼 0 0··° 00§ π§!!_螺围豳M isns °°nsKH Distillation nnni si ^nnni 0·3 00 inchΠ 3<IVuUIA--ums ^nnni Ττ 0691 OS inch us^UIX-sns gsBsns ^ ππαι 0·8 °0 inch Π 3<IVuUIXZISns 9Qg^qq ο.οί 0Ό3 0691 323UIX-ums z3SJ0ns 卜昭镒qq ^ nnni.聛1出旮^韪5蝴,韪»鲥旺赵伥1唣镒- -εε 201215330 As shown in Table 4, the present invention has extremely high evaluation of the inventive products 1 to 8, (a) with tea extracts The content (mass) of galacturonic acid based on the total solid content (in terms of Bx) is 1.3 to 2.0%, (b) the mass ratio of galacturonic acid/tannin is 0.07 to 0.12, and (c) galacturonic acid The mass ratio of the amino acid is in the range of 0.19 to 0.30. On the other hand, in Comparative Products 1 to 5, (a) the content (mass) of galacturonic acid based on the total solid content (in terms of Bx) of the tea extract is less than 0.8%, and (b) galacturonic acid The mass ratio of /tannin is less than 〇.〇3, and the mass ratio of (c) galacturonic acid/amino acid is less than 0.08. Further, in Comparative Products 6 to 8, (a) the content (mass) of galacturonic acid based on the total solid content (in terms of Bx) of the tea extract is 0.78 to 11%, and (b) galacturonic acid/ The mass ratio of tannin is 0.059 to 0.07, and the mass ratio of (c) galacturonic acid/amino acid is 0.164 to 0.186, which is slightly lower than the products 1 to 8 of the present invention. Therefore, it is presumed that the sweetness, the rich taste, the umami taste and the like of the tea extract obtained by the present invention are brought about by these differences. In addition, in the above-mentioned examples, it is considered that (a) the milk content (mass) of galacturonic acid based on the total solid content (in terms of Bx) of the tea extract is 1 .1 to 5%, (b) galacturonic acid/tannin mass ratio is 〇·〇4 to 〇_8, and (c) galacturonic acid/amino acid mass ratio is 0.08 to 0.8; (a) The content (mass) of galacturonic acid based on the total solid content (in terms of Bx) of the tea extract is 1.2 to 4%, and (b) the mass ratio of galacturonic acid/tannin is 〇.〇6 to 〇.4, and (c) the mass ratio of galacturonic acid/amino acid-34-201215330 is 〇"4 to 0.6; more preferably (a) the total solid content of the tea extract The content (mass) of galacturonic acid based on (Bx conversion) is 1.3 to 3%, (b) the mass ratio of galacturonic acid/tannin is 0.07 to 0.2, and (c) galacturonic acid/amine When the mass ratio of the base acid is from 0.19 to 0.4, the taste of the present invention can be brought about. [Simple description of the diagram] 5E 〇 [Description of main component symbols] ffi. /\\\ -35-

Claims

201215330 七、申請專利範圍： 1. 一種茶類萃取物’其特徵爲至少含有單寧、胺基酸及半乳糖醛酸而成，且 (a) 以茶類萃取物的總固體成分（Bx換算）爲基準，含 .有半乳糖醛酸1 . 1至5質量％， (b) 半乳糖醛酸/單寧的質量比爲〇.〇4至0.8，且 (c) 半乳糖醛酸/胺基酸的質量比爲〇.〇8至0.8。 2 ·如申請專利範圍第〗項之茶類萃取物，其中茶類萃取物中的半乳糖醛酸係由於茶類原料的酵素分解而生成者。 3. 如申請專利範圍第1項之茶類萃取物，其中 (a) 以茶類萃取物的總固體成分（Bx換算）爲基準，含有半乳糖醛酸1.2至4質量％， (b) 半乳糖醛酸/單寧的質量比爲〇.〇6至0.4，且 (c) 半乳糖醛酸/胺基酸的質量比爲0.14至0.6。 4. 如申請專利範圍第1項之茶類萃取物，其中 (a) 以茶類萃取物的總固體成分（Bx換算）爲基準，含有半乳糖醛酸1 _ 3至3質量％， (b) 半乳糖醛酸/單寧的質量比爲〇.〇7至0.2，且 (c) 半乳糖醛酸/胺基酸的質量比爲0.19至0.4。 5. —種茶類飮料，係含有如申請專利範圍第1至4項中任一項之茶類萃取物。 -36- 201215330 四、指定代表圖： (一) 本案指定代表圖為：無。 (二) 本代表圖之元件符號簡單說明：無。五、本案若有化學式時，請揭示最能顯示發明特徵的化學式：201215330 VII. Patent application scope: 1. A tea extract characterized by at least tannin, amino acid and galacturonic acid, and (a) total solid content of tea extract (Bx conversion) As a benchmark, containing galacturonic acid 1.1 to 5% by mass, (b) galacturonic acid/tannin mass ratio is 〇.〇4 to 0.8, and (c) galacturonic acid/amine The mass ratio of the base acid is 〇.〇8 to 0.8. 2. The tea extract according to the scope of the patent application, wherein the galacturonic acid in the tea extract is produced by decomposition of an enzyme of the tea raw material. 3. For the tea extract according to item 1 of the patent application, wherein (a) contains 1.2 to 4% by mass of galacturonic acid based on the total solid content of the tea extract (in terms of Bx), (b) The mass ratio of lacturonic acid/tannin is 〇.〇6 to 0.4, and the mass ratio of (c) galacturonic acid/amino acid is from 0.14 to 0.6. 4. For example, the tea extract of the first application of the patent scope, (a) containing galacturonic acid 1 _ 3 to 3% by mass based on the total solid content of the tea extract (in terms of Bx), (b) The mass ratio of galacturonic acid/tannin is 〇.〇7 to 0.2, and the mass ratio of (c) galacturonic acid/amino acid is from 0.19 to 0.4. 5. A tea-based beverage containing a tea extract as claimed in any one of claims 1 to 4. -36- 201215330 IV. Designated representative map: (1) The representative representative of the case is: None. (2) A brief description of the component symbols of this representative figure: None. 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: