JP2005278475A - Improving agent of quality of taste for tea beverage and tea beverage containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain an improving agent of the quality of taste for tea beverage for decreasing bitterness of tea beverage and making tea easily drinkable through giving body taste. <P>SOLUTION: This improving agent of the quality of taste for the tea beverage is obtained by including as an active component a yeast extract or the extract of Candida or Saccharomyces yeast containing per solid content at least 1 wt.% of 5'-inosinic acid and 5'-guanylic acid and ≥20 wt.% of peptide. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a tea beverage taste-improving agent that reduces astringency and imparts a rich taste without reducing the flavor peculiar to tea, and a tea beverage containing the taste-improving agent.

  Recent young people, including children, tend to hate food and drink with bitterness and astringency. Beverages typified by tea contain a lot of physiologically active substances such as flavonoids and catechins, reducing bitterness and astringency without reducing their flavor, making it easier to drink and providing youth-like beverages If it can be done, it will be possible to maintain and promote health by expanding consumption.

  For example, in the production process of tea astringency, by storing crude tea in a low oxygen atmosphere at a storage temperature of 10 ° C. to 20 ° C., the richness immediately after tea production is increased, and the bitterness and astringency immediately after tea production are increased. A method of reducing both of them to make a bitter and astringent tea that is mellow and easy to drink (for example, Patent Document 1).

  Focusing on the alcoholic extract of lmpatiens balsamine L. Using the biochemical reduction, desalination, detoxification, enzymatic proteolytic action, etc. in the narcissus flower alcohol extract to eliminate the astringency of tea A method for enhancing the flavor (for example, Patent Document 2).

  A method for reducing astringency and bitterness by adding protamine or a salt thereof to a beverage having astringency or bitterness such as tea, focusing on protamine (for example, Patent Document 3).

Coffee obtained by hydrolyzing coffee beans using an enzyme (tannase, chlorogenic acid esterase) as a bitter inhibitor and adsorbing the bitter substance to an adsorption resin (styrene benzene polymer adsorbent) A method using bean hydrolyzate (for example, Patent Document 4).

JP 2001-145456 A JP-A-10-136888 JP 06-153875 A JP 2001-321116 A

  As a result of diligent research to solve the above-mentioned problems, the present inventors have improved the taste quality by adding a yeast extract to a tea beverage, thereby reducing astringency without impairing the flavor of tea and imparting a rich taste. It discovered that there was an effect and came to complete this invention. The yeast extract to be used is not particularly limited, but a yeast extract having a 5'-inosinic acid and 5'-guanylic acid content of 1% or more of solids and a peptide content of 20% or more of solids is desirable. As a method for producing this yeast extract, for example, a method is known in which yeast cells are heated and inactivated and then cell wall lytic enzyme, ribonuclease, and deaminase are allowed to act sequentially. The yeast extract used here is a food, is widely used as a seasoning material, and has extremely high safety.

  That is, the present invention has a high taste-improving effect on a yeast extract, particularly a yeast extract having a 5'-inosinic acid and 5'-guanylic acid content of at least 1% solids and a peptide content of at least 20% solids. Is found.

  ADVANTAGE OF THE INVENTION According to this invention, the taste improvement agent of the tea beverage which has the strong astringent taste reduction effect which is not in the past, and also has the richness imparting effect can be obtained. Using this taste-improving agent reduces bitterness and astringency without reducing the flavor of tea beverages, makes it easier to drink various types of tea, and can lead to the maintenance and enhancement of health along with the spread of tea. Become.

The yeast used in the present invention is not particularly limited as long as it is edible, and those generally used in the food industry such as beer yeast, baker's yeast, alcohol yeast, and sake yeast can be used. Examples of such yeast include the genus Saccharomyces, the genus Picia, the genus Hansenula, the genus Debariomyces, the genus Candida, the genus Kluyveromyces, the genus Zygosaccharomies Examples include yeast belonging to the genus and the like. Examples of such yeasts include Saccharomyces cerevisiae, Picia stipitis, Candida utilis, Kluyveromyces lactis, Kluyver marus And yeast belonging to Zygosaccharomyces and the like. One or more yeasts are used from these yeasts. Among them, Candida yeast is preferable because of its high cell yield and easy culturing.
The yeast extract of the present invention can also be produced by an autolysis method according to a conventional method. In order to obtain a highly effective yeast extract, that is, a yeast extract having a 5'-inosinic acid and 5'-guanylic acid content of 1% or more of solids and a peptide content of 20% or more of solids, a cell wall lytic enzyme agent As long as it contains glucanase and mannanase and has sufficient activity to lyse the yeast cell wall, for example, commercially available cell wall lytic enzymes include YL-15 (manufactured by Amano Pharmaceutical Co., Ltd.), Tunicase (Daiwa Kasei Co., Ltd.), Kitalase (Kumiai Chemical Co., Ltd.) and the like. At this time, proteases are allowed to act to decompose proteins in the cell wall to facilitate lysis.

  Although the production method is not particularly limited, for example, after suspending yeast cells obtained by a normal culture method at an appropriate concentration of about 10-15%, heating at 80-120 ° C, preferably 90-100 ° C, Inactivate intracellular enzymes. A heating time of about 10 minutes is sufficient. Next, cell wall lytic enzyme, 5'-phosphodiesterase, 5'-adenylate deaminase are sequentially added to generate 5'-nucleotides. The amount of enzyme added, enzyme reaction temperature, and pH are not particularly limited, and may be performed under the optimum conditions for each enzyme. The reaction solution is heated to 90 ° C. to inactivate the enzyme, and then centrifuged to concentrate the supernatant, collect it as an extract, and dry it by a method such as spray drying.

  The yeast extract thus obtained contains 1% or more of 5'-inosinic acid and 5'-guanylic acid per solid, and the peptide content of 20% or more, thus reducing the astringency of tea. Moreover, it has a rich taste imparting effect and can significantly improve the taste quality.

The tea mentioned here refers to green tea, gyokuro, matcha, sencha, bancha, hojicha, oolong tea, dry tea and other non-dry teas, tea leaves, etc., and is not particularly limited to these. . Of course, the present invention can be used for ordinary brewed tea, but leaf pack tea, leaf tea bag tea, powdered tea, matcha tea, SD / FD tea, tea for drinks, tea for ingredients, feed, pharmaceuticals It can be used for various applications such as raw materials.

The amount of the yeast extract composition in the present invention added to the tea varies depending on the type of tea, but generally a sufficient effect can be obtained if the yeast extract is 10 ppm or more per tea beverage volume. Although there is no upper limit in particular in the addition amount of a yeast extract, 500 ppm or less is preferable when economical efficiency and the addition effect are considered. Therefore, in order for the yeast extract composition of the present invention to fully exert its effect, it is preferable to add 10 ppm to 500 ppm as a yeast extract with respect to the tea beverage volume. More desirably, it is preferable to add 25 ppm to 250 ppm.

Thus, by adding the yeast extract of the present invention, a tea beverage with reduced astringency can be produced.

  Specific examples are shown below, but the present invention is not limited thereto.

  In addition, each test was added to a commercially available green tea beverage (trade name: “Oi Ocha” manufactured by ITO EN Co., Ltd.) so as to have a final concentration of each test, and the test was used. In the case of oolong tea, the test sample was added to 50 ml of commercially available oolong tea (manufactured by Suntory Ltd.) so as to have each concentration, and used for the test.

The test was conducted with 8 panelists, and the average was calculated. The determination criteria are shown in the following table. The effect refers to a bitterness-reducing effect for bitterness and a kokumi imparting effect for kokumi.

[Example 1]
Candida utilis (IFO 0619) was cultured in a 5% sugar-tight medium, and after washing and collecting, 1000 ml of yeast slurry (cell concentration 15%) was prepared.

  After inactivating the intracellular enzyme by heating at 90 ° C. for 10 minutes, cooling to 55 ° C. and adjusting the pH to 6, then cell wall lytic enzyme (trade name: YL-5 (manufactured by Amano Pharmaceutical Co., Ltd.) 1 0.5 g was added and allowed to react for 5 hours, and then cooled to 70 ° C. and 0.3 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.) was added to adjust to pH 5 and reacted for 10 hours. Subsequently, 0.2 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Pharmaceutical Co., Ltd.)) was added and the mixture was reacted for 10 hours after adjusting to pH 5. After the reaction, 113 g of yeast extract was processed by a conventional method. The content of 5′-inosinic acid, 5′-guanylic acid, and peptide in these was quantified using a high performance liquid chromatograph, and the contents were 3.3%, 3.5%, and 40%, respectively. Yes Solids yield is 75.3% Met.

  Moreover, the yeast extract (2) was manufactured with the enzyme method of this invention using the brewer's yeast previously heat-inactivated. Of these, 5'-inosinic acid, 5'-guanylic acid, and peptide content were 2.1%, 2.2%, and 42%, respectively.

  Moreover, the yeast extract (3) manufactured by the self-digestion method at pH 6 and 40 degreeC using beer yeast was obtained. Of these, 5'-inosinic acid, 5'-guanylic acid, and peptide content were 0.1%, 0.1%, and 20%, respectively.

  Next, about these three things, the sensory test was evaluated and evaluated by 2 points | pieces of astringency and richness in the system of green tea. As is apparent from the results, the yeast extract was confirmed to have an astringent taste suppressing effect and a rich taste imparting effect.

[Example 2]
In the same manner as in Example 1, the enzymes were sequentially treated to Candida yeast and brewer's yeast to obtain yeast extract A and yeast extract B, respectively, and yeast extract part C was obtained by autolysis according to a conventional method using brewer's yeast. .

  Next, about these three things, the sensory test was evaluated and evaluated by 2 points | pieces of astringency and richness with oolong tea. Protamine was used as a control. As is clear from the results, the astringency suppressing effect and the rich taste imparting effect were confirmed only for the present invention product.

Claims (3)

A tea beverage taste improver comprising yeast extract as an active ingredient. The tea beverage taste improving agent according to claim 1, wherein the content of 5'-inosinic acid and 5'-guanylic acid is 1% or more of solids and the content of peptide is 20% or more of solids. A tea beverage containing the tea beverage taste improving agent according to claim 1 or 2.