WO2012046351A1 - Procédé de fabrication d'extrait de thé - Google Patents

Procédé de fabrication d'extrait de thé Download PDF

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Publication number
WO2012046351A1
WO2012046351A1 PCT/JP2010/068224 JP2010068224W WO2012046351A1 WO 2012046351 A1 WO2012046351 A1 WO 2012046351A1 JP 2010068224 W JP2010068224 W JP 2010068224W WO 2012046351 A1 WO2012046351 A1 WO 2012046351A1
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WIPO (PCT)
Prior art keywords
tea
protease
enzyme
tannase
polygalacturonase
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PCT/JP2010/068224
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English (en)
Japanese (ja)
Inventor
風雷 陳
川口　理衣
はるか 木野
冴美 加東
和種 長野
弘二 村井
怜 藤田
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長谷川香料株式会社
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Application filed by 長谷川香料株式会社 filed Critical 長谷川香料株式会社
Priority to PCT/JP2010/068224 priority Critical patent/WO2012046351A1/fr
Priority to CN201080002428.XA priority patent/CN102548424B/zh
Priority to JP2012537548A priority patent/JP5396548B2/ja
Priority to TW100100016A priority patent/TWI405541B/zh
Publication of WO2012046351A1 publication Critical patent/WO2012046351A1/fr
Priority to HK12109805.2A priority patent/HK1168997A1/xx

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/08—Oxidation; Fermentation
    • A23F3/10—Fermentation with addition of microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18—Extraction of water soluble tea constituents

Definitions

  • the present invention relates to a method for producing a tea extract having high sweetness, richness and umami, and less astringency from tea leaves in a high yield.
  • tea extracts as a method of treating with an enzyme agent, for example, a method of extracting tea leaves using a combination of protopectinase and cellulase (see Patent Document 1), a method of treating tea leaves with tannase (Patent Document 2) Cereals treated with pectinase, amylase and polyphenol oxidase (see Patent Document 3), impregnated with an aqueous solution of amylase, protease, cellulase or a mixed enzyme thereof, dried and then roasted at 100-170 ° C.
  • Patent Document 1 a method of extracting tea leaves using a combination of protopectinase and cellulase
  • Patent Document 2 Cereals treated with pectinase, amylase and polyphenol oxidase (see Patent Document 3), impregnated with an aqueous solution of amylase, protease, cellulase or a mixed enzyme thereof, dried and then roasted at 100-170
  • Tea production method (see Patent Document 4), production method of instant tea extracted with a mixture of sticky starch and at least one enzyme selected from ⁇ - or ⁇ -amylase, cellulase and protease (see Patent Document 5) Digestion of tea leaves with tannase and at least one cell wall A method of moistening with an element (see Patent Document 6), a method of treating a tea leaf extract residue with cellulase and protease (see Patent Document 7), a method of pre-treating a hot water extract of tea with tannase and then freezing and concentrating it (Patent Document 6) Ref.
  • a tea leaf extract comprising: a method for producing a tea extract (see Patent Document 10), an enzyme group containing at least cellulase, hemicellulase, pectinase and protopectinase; Production method (see Patent Document 11), tea leaves are extracted with water in the presence of protease, and the resulting extract is further purified with protease Extraction method of tea extract characterized by treatment (see Patent Document 12), decomposition of saccharides such as glucoamylase, hemicellulase, pectinase, mannanase, invertase or ⁇ -galactosidase during and / or after extraction of tea raw materials
  • a method for producing tea extracts characterized by enzymatic degradation using an enzyme group containing at least cellulase, hemicellulase, pectinase and protopectinase Production method (see Patent Document 11)
  • tea leaves are extracted with water in
  • An object of the present invention is to extract cell wall components derived from tea leaves that could not be decomposed and extracted by conventional enzyme-treated extraction from tea leaves, and also to proteins that can be extracted along with decomposition of cell wall components Can be further decomposed into amino acids, and as a result, a tea extract containing abundant amino acid components, rich sweetness, kokumi and umami, and less astringency can be produced in a high yield. It is to provide a way that can be done.
  • the present invention is characterized in that tea raw materials are extracted by adding (A) protease, (B) tannase, and (C) an enzyme preparation having a polygalacturonase activity of 20000 U / g or more.
  • a method for producing a tea extract is provided.
  • the tea extract obtained by the method of the present invention contains abundant sweetness, kokumi and umami, and when added to tea beverages, it gives sweetness, kokumi and umami to tea beverages and the like. Alternatively, the sweetness, richness and umami of tea beverages can be enhanced.
  • the viscosity during the enzyme treatment decreases with the enzyme treatment of the tea raw material, and the tea leaves residue is further reduced. become. Specifically, the time required for operations such as separation and filtration can be greatly shortened, the workability in production can be improved, and the production cost can be reduced by shortening the work time.
  • Tea used as a raw material in the method of the present invention includes fresh leaves obtained from buds, leaves, stems, etc. of tea (scientific name: Camellia sinensis (L) O. Kuntze), which is an evergreen tree of the Camellia family, Mention may be made of fermented tea, semi-fermented tea and fermented tea.
  • non-fermented tea include steamed non-fermented tea such as sencha,nadoha, hojicha, gyokuro, kabusecha, and tencha, and non-fermented tea such as keen fried tea such as Ureshino tea, Aoyagi tea, and various Chinese teas.
  • Examples of the semi-fermented tea include baked tea, iron kannon tea, oolong tea; and examples of the fermented tea include black tea, pu-erh tea, Awaban tea, and Goishi tea.
  • tea obtained by adding non-fermented tea or semi-fermented tea with flowers can also be used.
  • green tea, oolong tea, jasmine tea, and the like are preferable from the viewpoint of obtaining a tea extract having a fresh and natural aroma, sweetness, umami, and the like.
  • the above tea raw material is converted into protease (A), tannase (B), and enzyme preparation (C) having a polygalacturonase activity of 20000 U / g or more with respect to 1 g of tea raw material.
  • the polygalacturonase activity is characterized in that it is extracted in an amount such that it becomes 800 U or more.
  • the protease (A) used for the enzyme treatment according to the present invention is an enzyme that hydrolyzes peptide bonds of proteins and peptides.
  • a protease is not particularly limited, and a protease derived from animals or plants or microorganisms can be used.
  • proteases can be used alone or in combination of two or more.
  • the amount of these proteases (A) used varies depending on the titer, etc., and cannot be generally specified, but is typically within the range of about 0.01 U to about 100 U, preferably about 1 U to about 80 U per gram of tea raw material. can do.
  • the tannase (B) used in the enzyme treatment according to the present invention is not particularly limited as long as it has an activity of decomposing tannin, and any one can be used.
  • tannase-producing bacteria belonging to the genus Aspergillus, Penicillium, Rhizopus, Mucor and the like are obtained by solid culture or liquid culture according to a conventional method using a medium usually used for culturing these filamentous fungi. And a product obtained by purifying the treated product or its treated product by a conventional method.
  • tannase for example, tannase “Kikkoman (5,000 U / g)” (Kikkoman), tannase “Kikkoman (500 U / g)” (Kikkoman), tannase (Mitsubishi Chemical Foods) Sumiteam TAN (manufactured by Shin Nippon Chemical Co., Ltd.) or the like may be used. These tannases can be used alone or in combination of two or more. The amount of tannase (B) used varies depending on the titer, etc., and cannot be generally specified.
  • the amount of tannase (B) is usually about 0.1 U to about 50 U, preferably about 0.5 U to about 45 U per gram of tea raw material. can do.
  • an enzyme preparation having a polygalacturonase activity of 20000 U / g or more is added in an amount such that the polygalacturonase activity is 800 U or more per 1 g of tea raw material. It has an essential characteristic in that it is added and extracted. This greatly improves the yield of soluble solids from tea leaf ingredients, and the resulting tea extract is rich in galacturonic acid and amino acids. And a remarkable effect of being rich in sweetness, richness and umami.
  • Polygalacturonase is an enzyme that hydrolyzes ⁇ -1,4 bonds in the main chain of polygalacturonic acid in pectin.
  • Pectin lyase removes ⁇ -1,4 bonds in the main chain of polygalacturonic acid in pectin.
  • Pectin methylesterase is an enzyme that hydrolyzes the methyl ester of pectin.
  • Pectinase is an enzyme that is positioned at the center of an enzyme group that disrupts plant tissues. As described above, a technique for extracting tea raw materials by treatment with pectinase has been known before the filing of the present application.
  • tea material is treated with an enzyme, the tea tissue is sufficiently decomposed. That's not true. Therefore, we examined whether polygalacturonase, pectin lyase, or pectin methylesterase in pectinase is particularly effective against tea cell tissues. Polygalacturonase alone is also effective. Moreover, it discovered that sufficient decomposition
  • polygalacturonase activity is determined by allowing polygalacturonase to act on a polygalacturonic acid aqueous solution as a substrate by the Somogy Nelson method (J. Biol. Chem. 153, 375-380, 1994).
  • the enzyme reaction product is a value measured by a colorimetric method for quantifying reducing sugar, and 1 unit of enzyme (1 U) means the amount of enzyme that produces 1 ⁇ mol of galacturonic acid per minute.
  • pectinase examples include commercially available products such as pectinase PL “Amano”, pectinase G “Amano” (manufactured by Amano Enzyme), Pectinase-GODO (manufactured by Godo Shusei Co., Ltd.), sucrase (registered trademark) A, N , S (above, manufactured by Mitsubishi Chemical Foods), Sumiteam (registered trademark) AP-2, SPC, SPG, MC, PX, liquid Sumiteam AP-2 (above, manufactured by Shin Nippon Chemical Industry Co., Ltd.), pectinase XP-534 (Manufactured by Nagase ChemteX Corporation), Pectinex (registered trademark), Pectinex Ultra SP-L, Ultrazyme (registered trademark), Vinozyme (registered trademark), Citrozyme (registered trademark), Peelzyme (registered trademark) (above, Novonor
  • pectinase having particularly high polygalacturonase activity for example, Sumiteam AP-2, SPC, SPG (manufactured by Shin Nippon Chemical Industry Co., Ltd.) can be mentioned.
  • the polygalacturonase activity of a general commercial pectinase preparation is usually about 500 U / g to about 20000 U / g. Therefore, in order to add 800 U to 1 g of tea leaf material, a large amount of pectinase preparation of 0.04 g to 1.6 g must be added to 1 g of tea leaf material.
  • the amount of the enzyme preparation is added to 0.06 g or more, particularly 0.08 g or more with respect to 1 g of the tea leaf raw material, the influence of excipients and other components is strongly exerted on the tea extract, and the resulting tea There is a problem of adversely affecting the taste, for example, the taste of the fruit extract becomes light, an unnatural sweetness that is different from that of tea, or a miscellaneous taste is produced.
  • a pectinase originally having a high activity of 20000 U / g or more as the polygalacturonase activity can be used as it is, but in the case of a pectinase preparation having a polygalacturonase activity of less than 20000 U / g, for example, the enzyme It is necessary to purify the preparation by water miscible organic solvent (acetone, ethanol, etc.) precipitation, isoelectric point precipitation, ultrafiltration, gel filtration, etc., and collect and use fractions with polygalacturonase activity of 20000 U / g or more. There is.
  • water miscible organic solvent acetone, ethanol, etc.
  • protease and tannase in addition to protease and tannase, extracted by adding cellulase derived from Aspergillus niger, Trichoderma viride, etc., add only protease and tannase Compared with the case, a certain effect can be obtained.
  • cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei was extracted from tea materials in addition to protease and tannase, sufficient degradation of the cell tissue was performed. Turned out to be.
  • Examples of the cellulase derived from the above-mentioned Trichoderma longibrachiatum or Trichoderma reesei include, for example, cellulosin (registered trademark) T3 (manufactured by HIBI), Sumiteam (registered trademark) CS, C (or more). New Nippon Chemical Industry Co., Ltd.), Cellulase SS (manufactured by Nagase ChemteX Corporation), Sucrase (registered trademark) C (manufactured by Mitsubishi Chemical Foods), and the like.
  • the amount of cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei varies depending on the titer, etc., and cannot be generally stated, but is usually about 0.1 to about 0.1 g per tea raw material. Examples thereof include 200 U, preferably about 0.5 to about 100 U, more preferably about 1 to about 50 U.
  • other saccharide-degrading enzymes such as hemicellulase, protopectinase, glucoamylase, glucanase, mannanase, and ⁇ -galactosidase can be used in combination as long as the effects of the present invention are not hindered.
  • An embodiment for producing the tea extract of the present invention is exemplified as follows: Prepare a solution in which 4 to 40 parts by weight of water and 0.1% to 1% by weight of ascorbic acid or sodium ascorbate of the tea raw material are dissolved as needed per 1 part by weight of the tea raw material, Tea raw materials are added thereto, and if necessary, sterilized at about 60 ° C. to about 121 ° C. for about 2 seconds to about 20 minutes, and then cooled.
  • tannase is first added and mixed uniformly, and then a protease and an enzyme preparation having a polygalacturonase activity of 20000 U / g or more are added to 800 U or more as polygalacturonase activity per 1 g of tea raw material.
  • the enzyme treatment is performed at about 20 ° C. to about 60 ° C. for about 30 minutes to about 24 hours.
  • the enzyme is inactivated at about 60 ° C. to about 121 ° C. for about 2 seconds to about 20 minutes, cooled, and separated using a suitable separation means such as centrifugation or filter paper filtration to obtain a clear tea extract. Obtainable.
  • the obtained tea extract can be in the form of a concentrated solution by using an appropriate concentration means if desired.
  • the above enzyme-treated extraction produces about 4 to 5 times as much amino acid as tea extract without any enzyme treatment, and the cell tissue of tea materials decomposes to produce a large amount of galacturonic acid.
  • About 40% by mass to about 80% by mass of tea used as a raw material can be converted into soluble solids.
  • galacturonic acid is thought to have effects such as masking of bitterness, masking of off-flavor, and imparting body feeling because it has a refreshing and sour acidity that makes you imagine high-quality tea such as matcha tea.
  • the increase in galacturonic acid is presumed to be one of the important factors for the sweetness, richness and umami of the tea extracts of the present invention.
  • the tea extract of the present invention can be stored for a long period of time by sterilization by heating after filling the container or before filling.
  • the tea extract of the present invention can usually be used in a liquid state as it is, but if desired, an excipient such as dextrin, modified starch, cyclodextrin, gum arabic or the like is added to the extract to form a powder. You can also.
  • an excipient such as dextrin, modified starch, cyclodextrin, gum arabic or the like is added to the extract to form a powder. You can also.
  • the present invention will be described more specifically with reference to examples and comparative examples.
  • Example 1 To a solution of 0.6 g of sodium ascorbate dissolved in 900 g of soft water, 100 g of green tea leaves (Chinese steamed blue) was sterilized at 80 ° C. for 5 minutes and cooled to 45 ° C. 1 g of tannase (Mitsubishi Chemical Foods Co., Ltd .: 500 U / g) was added thereto and stirred for 15 minutes. Thereafter, 1 g of protease M (manufactured by Amano Enzyme: 5500 U / g) and 4.8 g of reference product 2 (4152 U / g as polygalacturonase activity as measured above based on 1 g of tea leaves) were dissolved and dissolved.
  • protease M manufactured by Amano Enzyme: 5500 U / g
  • reference product 2 4152 U / g as polygalacturonase activity as measured above based on 1 g of tea leaves
  • Enzyme treatment was performed at 0 ° C. for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and the solid residue of tea leaves was removed with an exposed cloth. 2 Using a Nutsche filter pre-coated with 10 g of cellulose powder on filter paper (8 cm), suction filtration (decompression degree 13.33 KPa) was performed at a constant pressure to obtain 825 g of a clear extract (required filtration time 3 minutes 42) Seconds). This extract was concentrated under reduced pressure to obtain 165.3 g of a Bx48 ° concentrate. This concentrated liquid was sterilized by heating at 95 ° C.
  • Example 2 In Example 1, the addition amount of Reference Product 2 was changed to 4.8 g, but was changed to 2.4 g (2076 U / g as the polygalacturonase activity based on the above measurement with respect to 1 g of tea leaves). (The time required for filtration: 4 minutes and 25 seconds) The product 2 (149.1 g) of the present invention was obtained.
  • Example 3 In Example 1, the amount of addition of Reference Product 2 was changed to 4.8 g, but 1.2 g (10 g U / g as the polygalacturonase activity as measured above from 1 g of tea leaves) was exactly the same as Example 1.
  • Example 4 is the same as Example 1 except that cellulosin PE60 (5.0 g, 1030 U / g as the polygalacturonase activity by the above measurement per 1 g of tea leaves) is added instead of Reference product 2 (4.8 g). The same operation was carried out (required filtration time: 5 minutes 21 seconds) to obtain the product 4 of the present invention (146.3 g).
  • Example 5 In Example 1, in addition to Reference product 2 (4.8 g), Sumiteam C (cellulase derived from Trichoderma longibrachiatum manufactured by Shin Nippon Chemical Industry Co., Ltd .: 0.25 g) was completely added to Example 1 except that 0.25 g was added. The same operation was performed (required filtration time: 3 minutes 21 seconds) to obtain Product 5 (167.3 g) of the present invention.
  • Example 6 In Example 1, in addition to Reference product 2 (4.8 g), the same operation as in Example 1 was carried out except that 0.25 g of cellulosin T3 (cellulase derived from Trichoderma reesei manufactured by Hibiai Co., Ltd .: 2600 U / g) was further added.
  • Reference example 3 150 g of Sumiteam MC (manufactured by Shin Nippon Chemical Co., Ltd.) (polygalacturonase activity by the above measurement: 1690 U / g) was dissolved and washed in 1500 g of ion-exchanged water, and the precipitate was removed by centrifugation (4,500 ⁇ g, 5 minutes). The collected product was further freeze-dried to obtain Reference Product 3 (9.8 g, polygalacturonase activity by measurement described above: 20770 U / g).
  • Example 7 In Example 1, in place of Reference Product 2 (4.8 g), Reference Product 3 is added with 4.9 g (1018 U / g as a polygalacturonase activity based on the above measurement for 1 g of tea leaves). The completely same operation was performed (required filtration time: 4 minutes 49 seconds) to obtain the product 7 (153.2) of the present invention.
  • Reference example 4 100 g of sucrase N (manufactured by Mitsubishi Chemical Foods) (polygalacturonase activity by the above measurement: 4550 U / g) was dissolved in 1000 g of ion-exchanged water, and Vivaflow (registered trademark) 50VF05P2 (fraction molecular weight 30,000: manufactured by Sartorius) ), And 25 ml of the non-passed part was collected and freeze-dried to obtain Reference Product 4 (10.0 g, polygalacturonase activity by the above measurement: 32,000 U / g). .
  • Example 8 Example 1 is exactly the same as Example 1 except that 5.0 g of reference product 4 (1600 U / g as polygalacturonase activity as measured above per 1 g of tea leaves) is added instead of reference product 2 (4.8 g). The same operation was performed (required filtration time: 4 minutes 16 seconds) to obtain product 8 (155.4 g) of the present invention. Comparative Example 1 In Example 1, except that no enzyme was used, the same operation as in Example 1 was performed (filtering time 10 minutes 25 seconds) to obtain Comparative Product 1 (66.8 g). Comparative Example 2 In Example 1, except for not using the reference product 2 (4.8 g), the same operation as in Example 1 was performed (filtering time 9 minutes 57 seconds) to obtain a comparative product 2 (72.9 g).
  • Example 1 In Example 1, instead of the reference product 2 (4.8 g), 2.0 g of Sumiteam AP2 (manufactured by Shin Nippon Chemical Industry Co., Ltd.) (248 U / g as a polygalacturonase activity by the above measurement with respect to 1 g of tea leaves) ), Sumiteam MC (manufactured by Shinnippon Kagaku Kogyo Co., Ltd.) 2.0 g (33.8 U / g as polygalacturonase activity based on 1 g of tea leaves as described above), Sucrase N (manufactured by Mitsubishi Chemical Foods) 2.0 g Except that the polygalacturonase activity as measured by the above measurement was 91 U / g per 1 g of tea leaves, the same operations as in Example 1 were performed to obtain comparative products 3 to 5 (filtering time and yield other than It is shown in the following Table 1 together with the measured value).
  • Sumiteam AP2 manufactured by Shin Nippon Chemical Industry Co.,
  • Example 6 Examples in which a polygalacturonase activity for 1 g of tea leaves was set to 800 U or more by using a large amount of commercially available pectinase
  • Example 1 instead of the reference product 2 (4.8 g), Sumiteam AP2 (manufactured by Shinnippon Kagaku Kogyo Co., Ltd.) 8.0 g (for 1 g of tea leaves, 992 U / g as the polygalacturonase activity as measured above) ), Sumiteam MC (manufactured by Shinnippon Kagaku Kogyo Co., Ltd.) 50.0 g (based on 1 g of tea leaves, 845 U / g as polygalacturonase activity as measured above), Sucrase N (manufactured by Mitsubishi Chemical Foods) 20 g (based on 1 g of tea leaves) Except that the polygalacturonase activity was determined to be 910 U / g by
  • Inventive products 1 to 8 and comparative products 1 to 8 were measured for tannin, amino acid and galacturonic acid concentrations (% is based on mass). Measurement method Amino acid: Amino acid automatic analyzer Tannin: Iron tartrate method Galacturonic acid: High-performance liquid chromatography (HPLC) method Yield from green tea raw materials of the present invention products 1 to 8 and comparative products 1 to 8 and measured values (concentrations) ) And filter station time are shown in Table 1 below. As shown in Table 1, the present invention products 1 to 8 and comparative products extracted by adding tea raw materials to protease, tannase and 1 g of tea leaves in an amount such that the polygalacturonase activity is 800 U or more.
  • the yield of the extract (Bx48 °) was increased to about twice, and the extract was obtained in a very high yield.
  • the extract yield was further increased in the product 5 of the present invention using the cellulase derived from Trichoderma longibrachiatum and the product 6 of the present invention using the cellulase derived from Trichoderma reesei.
  • the products 2 and 3 of the present invention are obtained by reducing the amount of polygalacturonase used in the product 1 of the present invention, and the yield of the extract (Bx48 °) is slightly less than that of the product 1 of the present invention.
  • Comparative product 1 which does not use any enzyme contains almost no galacturonic acid
  • comparative product 2 in which only protease and tannase are allowed to act on the green tea raw material contains only about 0.06% by mass of galacturonic acid.
  • Comparative Products 3 to 8 and Invention Products 1 to 8 extracted by adding pectinase contained galacturonic acid in an amount of 0.16% to 0.92% by mass. In particular, it has been found that the galacturonic acid concentration increases as the added polygalacturonase activity unit increases.
  • the products 1 to 8 of the present invention extracted by adding 800 U or more of polygalacturonase to 1 g of tea leaves have a particularly high concentration of galacturonic acid in the extract of 0.66 to 0.94% by mass. It was.
  • the inventive products 1 to 8 had slightly lower amino acid concentrations and tannin concentrations than the comparative products 3 to 5. However, this is considered to be due to the relative decrease in the amino acid concentration and the tannin concentration due to an increase in the degradation component of the cell wall.
  • a tea product was extracted by adding an enzyme preparation of less than 20000 U / g as a protease, tannase, and polygalacturonase activity to 1 g of tea leaves in an amount of 800 U or more as a polygalacturonase activity.
  • 6-8 although the solid content yield is large, the concentrations of amino acids, tannins, and galacturonic acids are relatively low compared to the products 1-8 of the present invention, and the excipients in the enzyme preparations in tea extracts It seems that the component derived from etc. has been contained. Therefore, Table 2 below shows the soluble solids yield and the yield of each component (calculated from Table 1) from the green tea raw materials of the present invention products 1-8 and comparative products 1-8.
  • Comparative Products 2-8 and Invention Products 1-8 extracted by adding protease and tannase have a higher amino acid yield from tea leaves. It has increased 4 to 5 times.
  • Comparative Products 2-8 and Invention Products 1-8 extracted by adding protease and tannase have a higher amino acid yield from tea leaves. It has increased 4 to 5 times.
  • comparative products 6 to 8 extracted by adding 800 U or more of polygalacturonase to 1 g of tea leaves in addition to protease and tannase less than 800 U for 1 g of protease, tannase and tea leaves
  • the amino acid yield from tea leaves is about 20% higher.
  • the products 1 to 8 of the present invention and the comparative products 3 to 8 extracted by adding polygalacturonase in addition to protease and tannase are accompanied by an increase in the solid content yield. Increased.
  • the tannin yield from the tea leaves is the tea leaf mass. Compared with Comparative Product 1 that does not use any enzyme and Comparative Product 2 that uses protease and tannase, the yield is about 20% higher.
  • the products 1 to 8 of the present invention and the comparative products 6 to 8 have a galacturonic acid yield from tea leaves of about 0.80% to 1.54%, indicating that a large amount of galacturonic acid is produced.
  • the comparative products 6 to 8 use polygalacturonase activity units of the same level as the products of the present invention 3, 4 and 7, and the galacturonic acid yield is the same, but the solids yield is More than the products 3, 4 and 7 of the present invention, in particular, there were many comparative products 7 and then comparative products 8 with a large absolute amount of the enzyme preparation added. From this, 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.
  • comparative product 2 extracted by adding only protease and tannase to green tea raw material has a stronger taste of green tea and a bitter astringency than comparative product 1, but it is still quite strong and has a poor sweetness.
  • the evaluation was somewhat higher than that of Comparative Product 1 for bitter astringency, sweetness, umami, and balance.
  • an enzyme preparation having a polygalacturonase activity of 20000 U / g or more was added to 1 g of tea leaves in an amount such that the polygalacturonase activity was 800 U or more and extracted.
  • the products 1 to 8 of the present invention have a strong taste, sweetness, and richness of green tea, a bitter and astringent taste, a well-balanced overall flavor, and taste like a high-quality matcha tea. there were.
  • comparative products 3 to 5 extracted by adding polygalacturonase of less than 800 U to 1 g of tea leaves in addition to protease and tannase have a slight bitter taste, although the taste and sweetness of green tea are felt to some extent. The balance was poor and the evaluation was inferior compared with the products 1 to 8 of the present invention.
  • an enzyme preparation having a polygalacturonase activity of less than 20000 U / g was added to 1 g of tea leaves in an amount of 800 U or more as a polygalacturonase activity, and extracted from comparative products 6 to 6 No. 8, green tea has a certain umami and sweet taste, but has a slightly different sweetness and miscellaneous taste compared to tea.
  • Comparative Product 7 and Comparative Product 8 with a large absolute amount of the added enzyme preparation are , The sweetness and miscellaneous taste different from tea were felt strongly, the balance was bad, and the flavor was bad.
  • Galacturonic acid has a mellow and refreshing acidity that makes you imagine a high-quality tea such as matcha tea, so it can be used for masking bitterness, masking off-flavors, adding a body sensation, etc. Therefore, it is presumed that an increase in galacturonic acid is one of the important factors for the sweetness, kokumi, umami and the like of the tea extracts obtained according to the present invention. That is, galacturonic acid exerts a masking effect in addition to the umami and sweetness of amino acids that are originally contained in teas and amino acids that are decomposed by protease treatment, masks the bitter and astringent taste of catechin, and is further produced by tannase treatment.
  • the products 1 to 8 of the present invention which were very highly evaluated in terms of flavor, were (a) the content (mass) of galacturonic acid based on the total solid content (Bx conversion) of the tea extract. 1.3 to 2.0%, (b) the mass ratio of galacturonic acid / tannin is 0.07 to 0.12, and (c) the mass ratio of galacturonic acid / amino acid is in the range of 0.19 to 0.30. there were.
  • comparative products 1 to 5 have a content (mass) of galacturonic acid of less than 0.8% based on the total solid content (Bx conversion) of (a) tea extracts, and (b) galacturonic acid / tannin The mass ratio of (c) galacturonic acid / amino acid was less than 0.08.
  • Comparative products 6 to 8 have a content (mass) of galacturonic acid of 0.78 to 1.1% based on the total solid content (Bx conversion) of (a) tea extracts, and (b) galacturonic acid /
  • the mass ratio of tannin was 0.059 to 0.07
  • the mass ratio of (c) galacturonic acid / amino acid was 0.164 to 0.186, both of which were slightly lower than the products 1 to 8 of the present invention. Therefore, it is presumed that the sweetness, richness, umami, etc. of the tea extracts obtained by the present invention were brought about by these differences.
  • the milk content (mass) of galacturonic acid based on the total solid content (converted to Bx) of tea extract is 1.1 to 5%.
  • the mass ratio of galacturonic acid / tannin is 0.04 to 0.8, and
  • the mass ratio of galacturonic acid / amino acid is 0.08 to 0.8; preferably
  • teas The content (mass) of galacturonic acid based on the total solid content (Bx conversion) of the extract is 1.2 to 4%, and (b) the mass ratio of galacturonic acid / tannin is 0.06 to 0.4.
  • the mass ratio of galacturonic acid / amino acid is 0.14 to 0.6; more preferably, (a) the content of galacturonic acid based on the total solid content (converted to Bx) of the tea extract The amount (mass) is 1.3 to 3%, and (b) galacturonic acid / tannin mass ratio Is 0.07 to 0.2 and the mass ratio of (c) galacturonic acid / amino acid is 0.19 to 0.4, it is considered that the taste of the present invention is brought about.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne le procédé de fabrication d'un extrait de thé qui est produit en soumettant un thé à un traitement d'extraction par ajout d'une protéase, d'une tannase, et d'une préparation enzymique possédant une activité de polygalacturonase à raison d'au moins 20000U/g. Selon le procédé de l'invention, il est possible d'extraire des composants de paroi cellulaire dérivés de feuilles de thé impossibles à décomposer et extraire au moyen d'une extraction par traitement enzymique à partir des feuilles de thé de la même façon que dans l'art antérieur. En outre, simultanément à la décomposition des composants de paroi cellulaire, il est possible de décomposer une protéine devenue décomposable en acide aminé. Par conséquent, il est possible d'obtenir, selon un rendement élevé, un extrait de thé généreux en composants d'acide aminé, et dont le goût se révèle généreusement doux, épais et agréable.
PCT/JP2010/068224 2010-10-08 2010-10-08 Procédé de fabrication d'extrait de thé WO2012046351A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
PCT/JP2010/068224 WO2012046351A1 (fr) 2010-10-08 2010-10-08 Procédé de fabrication d'extrait de thé
CN201080002428.XA CN102548424B (zh) 2010-10-08 2010-10-08 茶类提取物的制备方法
JP2012537548A JP5396548B2 (ja) 2010-10-08 2010-10-08 茶類エキスの製造方法
TW100100016A TWI405541B (zh) 2010-10-08 2011-01-03 茶類萃取物之製造方法
HK12109805.2A HK1168997A1 (en) 2010-10-08 2012-10-05 Process for the production of extract of teas

Applications Claiming Priority (1)

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PCT/JP2010/068224 WO2012046351A1 (fr) 2010-10-08 2010-10-08 Procédé de fabrication d'extrait de thé

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WO2015022911A1 (fr) * 2013-08-12 2015-02-19 長谷川香料株式会社 Procédé de fabrication d'extrait de thé
CN115251364A (zh) * 2022-07-25 2022-11-01 福州大学 一种改性茶果胶的制备方法及其制品和应用

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CN104012732A (zh) * 2014-06-19 2014-09-03 南京麦思德餐饮管理有限公司 一种茉莉冰茶的加工工艺
CN104431091A (zh) * 2014-12-24 2015-03-25 大闽食品（漳州）有限公司 一种利用复合酶降低茶汤苦味的绿茶浓缩液制备方法
CN108383925A (zh) * 2018-05-29 2018-08-10 重庆医药高等专科学校 一种提取柳茶中多糖的方法

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JP3779212B2 (ja) * 2002-01-18 2006-05-24 日本たばこ産業株式会社 茶葉抽出液の製造方法、およびその茶葉抽出液を用いた茶飲料の製造方法。
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JPH04228028A (ja) * 1990-06-07 1992-08-18 Soc Prod Nestle Sa 水溶性茶抽出物の製造方法
JP2001238603A (ja) * 2000-03-01 2001-09-04 Unilever Nv 周囲温度に安定な茶濃縮物
JP2002119209A (ja) * 2000-10-12 2002-04-23 Kirin Brewery Co Ltd 緑茶飲料及びその製造法

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Publication number Priority date Publication date Assignee Title
WO2015022911A1 (fr) * 2013-08-12 2015-02-19 長谷川香料株式会社 Procédé de fabrication d'extrait de thé
JPWO2015022911A1 (ja) * 2013-08-12 2017-03-02 長谷川香料株式会社 茶類抽出物の製造方法
CN115251364A (zh) * 2022-07-25 2022-11-01 福州大学 一种改性茶果胶的制备方法及其制品和应用
CN115251364B (zh) * 2022-07-25 2023-09-19 福州大学 一种改性茶果胶的制备方法及其制品和应用

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JPWO2012046351A1 (ja) 2014-02-24
HK1168997A1 (en) 2013-01-18
JP5396548B2 (ja) 2014-01-22
CN102548424A (zh) 2012-07-04
TWI405541B (zh) 2013-08-21
TW201215327A (en) 2012-04-16

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