JP2003144049A - Method for producing extract of teas - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an extract of teas, having strong flavor and taste, and slight bitterness. SOLUTION: This method for producing the extract of the teas comprises extracting raw materials of the teas in the presence of a protease and a tannase.

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a tea extract having a strong umami and richness and a less astringent taste. [0002] In recent years, products filled with tea beverages in cans or plastic bottles have been provided, and their production has been steadily increasing due to the strong support of consumers for their sweetness. ing. Recent trends include strong umami and richness,
Tea beverages with reduced astringency are preferred. [0003] In producing a tea extract, as a method of treating with an enzyme agent, for example, a method of extracting tea leaves using a combination of protopectinase and cellulase (Japanese Patent Publication No. 46-17958), and a method of treating black tea leaves with tannase Processing method (JP-B-52-42877, JP-B-62-15)
175), a method of producing cereal tea by impregnating and drying an aqueous solution of amylase, protease, cellulase or a mixed enzyme thereof, followed by heating and roasting at 100 to 170 ° C. (JP-A-57-47465). Method for producing instant tea extracted with a mixture of sticky starch, α-amylase, and at least one enzyme selected from β-amylase, cellulase and protease (Japanese Patent Publication No. 1-47979); A method of wetting with one cell wall digestive enzyme (Japanese Patent Publication No. 4-63662), a method of treating a tea leaf extraction residue with cellulase and protease (Japanese Patent No. 3157)
No. 539), a method in which a hot water extract of tea is preliminarily treated with tannase and then freeze-concentrated (JP-A-5-328901).
Japanese Patent Application Laid-Open No. 11-107), a method of producing a tea beverage with low turbidity by allowing chlorogenic acid esterase to act on a tea extract.
308965) and the like. [0004] The above-mentioned methods which have been proposed so far have had some effects in terms of, for example, prevention of opacity of black tea extract and increase in soluble solid content.
It was not satisfactory enough to enhance the umami and kokumi of the tea extract. [0005] Accordingly, an object of the present invention is to provide a method for producing a tea extract having a strong umami and kokumi taste and a low astringency. Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above problems. For example, sencha leaves contain about 25% of protein (Fifth Edition Food Composition Table), and it is thought that if this protein is decomposed with protease, a tea extract with a strong taste can be obtained. When the protease was used alone, no significant release of amino acids was observed, so it was speculated that the protein in the tea leaves might be bound to tannin. By extracting tea materials in the presence of protease and tannase, it was found that a tea extract having a strong umami and kokumi taste and a low astringency was obtained, and the present invention was completed. [0007] Thus, according to the present invention, the tea raw material is
There is provided a method for producing a tea extract, comprising extracting in the presence of a protease and tannase. Hereinafter, the present invention will be described in more detail. BEST MODE FOR CARRYING OUT THE INVENTION The raw materials for tea used in the present invention are as follows:
For example, steamed unfermented teas such as sencha, bancha, hojicha, gyokuro, kabusecha, and tencha; unfermented teas such as Ureshino tea, Aoyagi tea, various types of Chinese tea, etc .; Semi-fermented teas such as tea and oolong tea; and fermented teas such as black tea, Awabancha, Goishi tea, Poual tea and the like. In particular, unfermented tea and semi-fermented tea which require umami and kokumi are preferred. The present invention is characterized in that the above-mentioned tea material is extracted in the presence of protease and tannase. [0011] Such proteases are not particularly limited, and at least one kind of protease derived from animals and plants and microorganisms can be used. For example, protease A, protease M, protease P, equine enzyme,
Peptidase R, Neulase A, Neulase F (these are proteases derived from Aspergillus oryzae manufactured by Amano Enzyme);
Sumiteam AP, Sumiteam LP, Sumiteam MP, Sumiteam FP, Sumiteam LPL (all of these are proteases derived from Aspergillus oryzae manufactured by Shin Nippon Chemical Industry Co., Ltd.); Protin FN (protease derived from Aspergillus oryzae manufactured by Daiwa Kasei Co., Ltd.); Denapsin 2P, Denateam A
P, XP-415 (these are proteases from Aspergillus oryzae manufactured by Nagase ChemteX Corporation); Orientase 20A, Orientase ON
S, Tetralase S (produced by Aspergillus oryzae manufactured by Hankyu Bioindustry); Morcin F, PD enzyme, IP
Enzyme, AO-protease (produced by a koji mold produced by Kikkoman); Sakanase (produced by a koji mold produced by Kaken Pharmaceutical); punchase YP-SS, punchase NP-2, and punchase P (produced by a koji mold produced by Yakult Honsha) Flavorzyme (protease derived from Aspergillus oryzae manufactured by Novo Nordisk Bioindustry); Coclase SS, Coclase P (produced from Aspergillus oryzae manufactured by Sankyo); VERON PS, COROLASE PN-L
Protease N, Protease NL, Protease S, Proleather FG-F (above, protease derived from Amano Enzyme); Protin P, Deskin, Depireis, Protin A , Samoase (above, a protease derived from a bacterium manufactured by Daiwa Kasei Co., Ltd.); biopulase XL-416F, bioprase SP-4FG, bioprolase SP-15FG (above, a protease derived from a bacterium manufactured by Nagase ChemteX Co., Ltd.); orientase 90N, nuclein, orientase 10NL, Orientase 22BF (above, a bacterial protease from Hankyu Bioindustry); Aloase AP-10 (a bacterial protease from Yakult Honsha); Protamex,
Neutrase, Alcalase (produced by Novo Nordisk Bioindustry Bacteria); COROLASE N, COROLASE 7089, VERON W, VERON P
Enzylon NBS (Rakuto Kasei Kogyo Bacterial Protease); Alkaline Protease GL440, Purafect 4000L, Protease 899, Protex 6L (above, Rame Enzyme Bacterial Protease)
Actinase AS, actinase AF (these are actinomycete-derived proteases manufactured by Kaken Pharmaceutical Co., Ltd.); Tacinase (an actinomycete-derived protease manufactured by Kyowa Enzyme); papain W-40 (manufactured by Amano Enzyme) Plant-derived protease); purified papain for food (plant-derived protease manufactured by Nagase ChemteX Corporation); and other animal-derived pepsin and trypsin. The amount of the protease to be used cannot be unconditionally determined depending on the titer or the like, but may be, for example, in the range of 0.01 to 100 U / g based on the weight of the tea raw material. As the tannase used in the present invention, any one having an activity of decomposing tannin can be used. Specifically, aspergillus genus, penicillium genus, rhizopus genus, tannase-producing bacteria belonging to Mucor genus, etc., using a medium used for culturing these filamentous fungi, solid culture or liquid culture according to a conventional method, the resulting culture Alternatively, a product obtained by purifying the treated product by a conventional method can be used. Note that commercially available tannase, for example, tannase (manufactured by Kikkoman), tannase (manufactured by Sankyo) and the like may be used. The amount of tannase used cannot be unconditionally determined depending on the titer and the like.
A range of ５０50 U / g can be exemplified. For example, in one embodiment of the present invention, 8 to 50 parts by weight of water is added to 1 part by weight of a tea material, sterilized at about 60 to about 121 ° C. for about 2 seconds to about 20 minutes, and then cooled. Then, the protease and tannase described above are added, and about 20 to
The enzyme treatment is performed at about 60 ° C. for about 30 minutes to about 24 hours. After the enzyme treatment, the enzyme is inactivated at about 60 to about 121 ° C. for about 2 seconds to about 20 minutes, cooled, and then separated by using an appropriate separation means such as centrifugation or filter paper filtration to obtain a clear tea extract. Can be obtained. The obtained tea extract may be in the form of a concentrated liquid by using an appropriate concentration means if desired. The tea extract of the present invention is usually used as it is in a liquid form. If desired, an excipient such as dextrin, processed starch, cyclodextrin, or gum arabic can be added to the extract to form a powder. . The tea extract obtained according to the present invention can be sterilized by heating after or before filling the container, if desired. More desirably, it is possible to maintain the excellent flavor of the teas of the present invention for a long period of time by freezing after freezing after instantaneous high-temperature sterilization by a heat exchanger. Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples. EXAMPLE 1 900 g of soft water was added to 100 g of green tea leaves (powder), and
Sterilized at ℃ for 5 minutes. After sterilization, the mixture was cooled to 40 ° C., 1 g of protease M (Amano Enzyme Co., Ltd.) and 1 g of tannase (Sankyo Co., Ltd.) were added and dissolved, followed by enzyme treatment at 40 ° C. for 16 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, and then filtered through a filter paper and centrifuged to obtain 820 g of a clear green tea extract (Product 1 of the present invention). Comparative Example 1 The same green tea leaves (powder) used in Example 1
After adding 900 g of warm water at 60 ° C. to the g and immersing for 30 minutes, the mixture was filtered through a filter paper and centrifuged to obtain a clear green tea extract 820.
g (Comparative product 1) was obtained. Comparative Example 2 The procedure of Example 1 was repeated except that no enzyme preparation (protease and tannase) was used, to obtain 820 g of green tea extract (Comparative product 2). Comparative Example 3 The procedure of Example 1 was repeated, except that tannase was not used.
Got. Comparative Example 4 The procedure of Example 1 was repeated, except that no protease was used, to obtain 820 g of green tea extract (Comparative product 4). Comparative Example 5 A green tea extract (820 g, comparative product 5) was obtained in the same manner as in Example 1 except that 1 g of pectinase G (Amano Enzyme Co., Ltd.) was used instead of the protease. . Comparative Example 6 Green tea extract 820 g (Comparative product 6) was obtained in the same manner as in Example 1 except that 1 g of pectinase G (Amano Enzyme Co., Ltd.) was used instead of tannase. . (Comparison of Free Amino Acid Amount) Example 1 and Comparative Examples 1 to 6
Each of the green tea extracts obtained in the above was measured by the ninhydrin method shown in FIG. 1, and the results are shown in FIG. FIG.
From the results, it was shown that the product 1 of the present invention extracted more amino acids than the comparative product. (Comparison of Free Amino Acid Composition) Example 1 and Comparative Example 2
Each amino acid composition obtained in (enzyme-free product) was measured with an amino acid analyzer, and the results are shown in FIG.
It was shown to. [Table 1] From the results shown in Table 1, the product of the present invention 1 showed about 6 times the amino acid content as compared with the comparative product 2. (Sensory Evaluation) After diluting each green tea extract obtained in Example 1 and Comparative Examples 1 to 6 to a drinking concentration, sensory evaluation was performed by 10 well-trained panelists. Table 2 shows the average sensory evaluation of the ten panelists. [Table 2] According to the present invention, umami and kokumi are strong,
A method for producing a tea extract with less astringency can be provided. [0028]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a method for measuring free amino acids in a tea leaf extract. FIG. 2 is a graph showing the amount of free amino acids in various enzyme-treated tea leaf extracts. FIG. 3 is a graph showing the free amino acid composition of a tea leaf extract.

Claims (1)

Claims: 1. A method for producing a tea extract, comprising extracting a tea raw material in the presence of protease and tannase.