JP2011250736A - Method of making tea extract and tea extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide tea extract having characteristic flavor, giving a new flavor different from that of the conventional green tea drink to a green tea drink.SOLUTION: An enzyme having β-glycosidase activity is caused to act on tea extract solution taking at least one kind selected from a group of raw leaves of tea, steamed leaves obtained in a process of manufacturing steamed green tea, roughly kneaded leaves and kneaded and twisted leaves as raw material tea leaves. The obtained tea extract is compounded to thereby impart the green tea drink with fruity flavor, so that a green tea drink having a new flavor different from that of the conventional green tea drink can be obtained.

Description

The present invention relates to a novel tea extract production method and tea extract that gives a fruity feeling to a packaged green tea beverage without impairing the fresh feeling.

In recent years, with the diversification of consumer preferences, the development of container-packed tea beverages with a new flavor has been desired, and various flavored beverages have been developed by adding flavors to Oolong tea beverages and tea beverages, especially tea beverages. ing. On the other hand, in the case of green tea beverages, flavoring by tea is not preferred because the aroma derived from tea is emphasized by consumers' natural taste preference. For this reason, the development of green tea beverages is limited to providing conventional green tea beverages with sencha and roasted tea-like flavors, and the present situation is that green tea beverages with various flavors cannot be provided.

In addition, there is a problem with container-packed green tea beverages that the aroma inherent to green tea is reduced or altered by the heat load of heat sterilization in the manufacturing process, and the aroma was enhanced to compensate for this reduction or alteration of the aroma. Extracts are being developed. For example, techniques for using fresh tea leaves or heat-treated fresh leaves as raw tea leaves include green tea beverage stock solution obtained by squeezing frozen fresh leaves with water (Patent Document 1), frozen fresh leaves and fresh leaves after heating. A distillate obtained by steam distillation (Patent Document 2) and the like are provided. In addition, as a technique for using raw tea or finished tea that has undergone the production process of steamed green tea as a raw tea leaf, green tea extract obtained by extracting crude tea or finished tea under pressure (Patent Document 3), extraction of finished tea A green tea extract obtained by allowing tannase and β-glycosidase to act on the liquid (Patent Document 4), β-primeverosidase is added to a green tea extract obtained from crude tea or finished tea, and enzyme treatment is performed under specific conditions. A green tea extract (Patent Document 5) with enhanced aroma and reduced bitterness, green tea extract before heat sterilization obtained from crude tea or finished tea is treated with β-glycosidase and then heat sterilized to produce an unpleasant odor. Containerized green tea beverage with suppressed and improved fragrance (Patent Document 6), green tea extract of crude or finished tea with an enzyme that produces a green-like fragrance compound, or an aroma obtained from the green tea extract (special Document 7), and the like.

However, the above-described conventional technology is a technology for enhancing the scent of a packaged green tea beverage lost by heat sterilization in advance of heat sterilization or preventing alteration of the scent during heat sterilization. It was not enough to provide and did not always meet the diversification of consumer preferences.
Specifically, Patent Literature 1, Patent Literature 2, Patent Literature 4, and Patent Literature 7 are technologies for enhancing the green feeling of green tea lost by heat sterilization in advance, and green tea beverages obtained using these technologies. Is a green tea-like beverage that has been drunk at home. Since Patent Literature 3 and Patent Literature 5 are techniques for enhancing the aroma of green tea beverages in a well-balanced manner, even if these technologies are used, those exceeding the category of conventional green tea beverages cannot be obtained. Moreover, since patent document 6 is a green tea drink which maintained the balance of fragrance, suppressing generation | occurrence | production of the unpleasant odor by heat sterilization, it does not exceed the category of the conventional green tea drink. In addition to this, a method of performing a strong burning treatment on the raw tea leaves and masking an unpleasant odor at the time of heat sterilization with roasting incense is common, but the obtained beverage is a conventional roasted tea-like beverage.

JP2007-110990 JP-A-2005-160416 JP 2001-286260 A JP2007-53905A JP 2006-109797 JP 2004-147606 A WO2006 / 062133

Accordingly, an object of the present invention is to provide a tea extract having a unique aroma that can give a green tea beverage a new flavor different from that of the conventional green tea beverage.

As a result of intensive studies to achieve the above object, the present inventors have surprisingly selected from the group consisting of fresh tea leaves, steamed leaves obtained during the production process of steamed green tea, crude straw leaves, and cocoon twisted leaves. The fresh scent of green tea is preserved by controlling the specific aroma composition different from that of conventional green tea extracts by allowing an enzyme having β-glycosidase activity to act on the extract obtained from at least one kind of tea leaf. However, the present inventors have found that a tea extract having a fruity characteristic aroma not found in conventional green tea extracts can be obtained. Furthermore, when this tea extract was blended to produce a packaged green tea beverage, it gave a fruity fragrance to the packaged green tea beverage without impairing the freshness, and the green tea has a new flavor that is different from conventional packaged green tea beverages. It discovered that a drink could be obtained and came to complete this invention.

Although the technique using β-glycosidase is a technique that has been proposed in the past, the conventional techniques (Patent Documents 4 to 6) perform enzymatic treatment on an extract of crude tea or finished tea that has undergone a process for producing steamed green tea. However, as described above, it does not provide a new flavored containerized green tea beverage. Like the present invention, an enzyme having β-glycosidase activity is allowed to act on an extract obtained from raw leaves, steamed leaves obtained in the process of producing steamed green tea, crude straw leaves or cocoon spruce leaves, and a specific ratio. No method for obtaining a tea extract having a fruity feeling by containing an aroma component is disclosed.

That is, the present invention according to claim 1 is a raw material tea leaf comprising at least one selected from the group consisting of fresh tea leaves, steamed leaves obtained during the production process of steamed green tea, crude straw leaves, and cocoon twisted leaves. There is provided a method for producing a tea extract comprising a step of extracting a tea component and a step of allowing an enzyme having β-glycosidase activity to act on the extracted tea component.

Further, in the present invention of claim 2, the tea extract contains cis-3-hexenyl acetate (A), cis-3-hexenol (B), linalool (C), geraniol (D) and tannin (E). The following (1), (2) and (3);
(1) A (ppb) / E (% by weight) = 1.5 or more (2) B (ppb) / E (% by weight) = 700 to 4000
(3) B (ppb) / [C + D (ppb)] = 2-6
The method for producing a tea extract according to claim 1 that satisfies the above requirements is provided.

Moreover, this invention of Claim 3 provides the manufacturing method of the tea extract of Claim 1 or 2 whose raw material tea leaves are fresh leaves and / or steamed leaves.

Moreover, this invention of Claim 4 provides the tea extract obtained by the manufacturing method as described in any one of Claims 1-3.

Moreover, this invention of Claim 5 contains cis-3-hexenyl acetate (A), cis-3-hexenol (B), linalool (C), geraniol (D), and tannin (E), (1), (2) and (3);
(1) A (ppb) / E (% by weight) = 1.5 or more (2) B (ppb) / E (% by weight) = 700 to 4000
(3) B (ppb) / [C + D (ppb)] = 2-6
A tea extract that satisfies the above requirements is provided.

Moreover, this invention of Claim 6 provides the tea extract of Claim 4 or 5 whose Brix is 5 to 15%.

Moreover, this invention of Claim 7 provides the fruity feeling imparting method of the tea drink characterized by adding the tea extract as described in any one of Claims 4-6.

Moreover, this invention of Claim 8 provides the manufacturing method of the tea drink characterized by adding the tea extract as described in any one of Claims 4-6.

The present invention according to claim 9 provides the method for producing a tea beverage according to claim 8, wherein the addition ratio of the tea extract is 0.001 to 0.05% by weight as a tea extract solid content with respect to the tea beverage. To do.

Moreover, this invention of Claim 10 provides the tea drink obtained by the manufacturing method of Claim 8 or 9.

The tea extract produced by the method of the present invention containing aroma components at a specific ratio has a fresh and fruity fragrance that is not found in conventional green tea extracts, and blending this tea extract impairs the freshness. It is possible to give a fruity feeling to the green tea beverage in a container.

Hereinafter, the present invention will be described in detail.
In the present invention, a tea extract having a specific aroma component composition is obtained through an extraction step of extracting tea components from raw tea leaves and an enzyme treatment step of causing an enzyme having β-glycosidase activity to act on the extracted tea components. . This enzyme treatment step may be performed simultaneously with the extraction step.

In the production of the tea extract of the present invention, fresh tea leaves, steamed leaves obtained by subjecting fresh leaves to the process of producing steamed green tea, coarse straw leaves, and cocoon leaves are used as raw tea leaves. The tea leaves obtained in the process of producing steamed green tea are defined as follows.

Steamed green tea is steamed heat that heats fresh tea leaves with steam to inactivate the enzyme, leaves are removed from steamed tea leaves, dried with hot air, and dried with plenty of heat. Soften the fibers and tissues of the tea leaves to make the tea leaves uniform, “middle rice cake” to dry with hot air while squeezing again, “seiki” to dry while shaping, and dry the tea leaves to a few percent After that, the stem and powdered tea are removed, the shape and size of the tea leaves are aligned, the appearance is adjusted, the water content is reduced to 2 to 3% or less to prevent deterioration, and the scent and effect are re-fired. It is completed through a “finish” that draws out the thickness.
In the present invention, unkilled green tea leaves are raw leaves, tea leaves before "coarse" after "steaming" are steamed, tea leaves after "coarse" and before "spin" are coarse, and "medium" after "spin" The previous tea leaves are spruce leaves, the tea leaves before “mushrooms” and before “seed” are the middle leaves, “tea leaves” and “dried” tea leaves, “dry” and “finished” tea leaves Is called tea, and the tea leaves after finishing are called finished tea. And the raw material tea leaf used for manufacture of the tea extract of this invention is a fresh leaf, a steamed leaf, a rough cocoon leaf, and a cocoon leaf as above-mentioned.

When fresh leaves are used as raw tea leaves, frozen fresh leaves can be used in addition to fresh leaves after plucking. In addition, steamed leaves, crude straw leaves, and sprained leaves can be used immediately after production, but those obtained by cryopreserving these tea leaves can also be used. The freezing treatment temperature is preferably −30 ° C. or lower.
Any conventionally known method can be used as the freezing method. For example, the tea leaves may be placed in a low temperature atmosphere (for example, a freezer) or may be frozen by spraying a refrigerant, but may be frozen by other methods. The raw tea leaves are preferably pulverized for use in terms of extraction efficiency and enzyme reaction efficiency. For pulverization, it is possible to use a machine for pulverizing ordinary food materials. For example, an ultramizer, a mixer, a hammer mill, or the like can be used. In particular, a mixer is preferably used.

In general, for the production of steamed green tea, a plant tea belonging to the genus Camellia belonging to the camellia family Camellia (scientific name Camellia)
Sinensis Chinese species (Camellia sinensis var. sinensis) are used, but in the present invention, Assam species (Camellia sinensis) are used.
var. assamica), Cambodian species (Camellia sinensis ssp.lasiocalyx) and the like, or fresh leaves, steamed leaves, rough straw leaves, and cocoon leaves obtained from such hybrids can also be used as raw tea leaves.

Examples of the method for extracting raw tea leaves in the present invention include known methods such as kneader extraction, column extraction, batch extraction, and drip extraction. The extraction conditions are appropriately selected depending on the type of tea leaves, the type of the extractor, etc. For example, 3 to 50 parts by weight of extraction solvent may be used for 1 part by weight of raw tea leaves, and 4 to 30 parts by weight. Is preferable in terms of extraction efficiency, manufacturing cost, quality, and the like. It is preferable to use water, warm water, or hot water as the extraction solvent because there is no safety problem. The extraction temperature is preferably 20 to 90 ° C, more preferably 40 to 80 ° C. Although the extraction time depends on the amount of the extraction solvent and the extraction temperature, it is usually preferably set to 10 minutes to 6 hours. In addition, after the extraction step, the extract may be clarified by filtration with a filter, centrifugation, or the like, if necessary.

Moreover, you may add antioxidant in an extraction process. By adding an antioxidant during the extraction, the oxidation of the extract can be suppressed. As the antioxidant, an antioxidant recognized as a food additive can be used. In particular, L-ascorbic acid and sodium L-ascorbate are preferably used. Furthermore, considering the flavor, ascorbic acid is more preferable because the flavor is refreshing. Although the addition amount of antioxidant is not specifically limited, 0.1 weight% or more is preferable with respect to raw material tea leaves, and 0.3 weight% or more is more preferable. The upper limit is preferably 3% by weight or less considering the flavor.

The enzyme used for the enzyme treatment in the present invention is an enzyme having β-glycosidase activity. β-glycosidase is a general term for enzymes that degrade the β-glycoside bond of glycosides or oligosaccharides, and examples include β-glucosidase, β-galactosidase, β-primeverosidase, and β-xylosidase. However, the enzyme used in the present invention is not limited to these, and a crude enzyme or a composition containing a crude enzyme may be used as long as it can substantially degrade the glycoside or oligosaccharide β-glycoside bond. Etc. may be used. Moreover, when using fresh leaves for raw tea leaves, an enzyme extracted from fresh leaves may be used in combination. The amount of the enzyme added can be appropriately set according to the type and titer of the enzyme, the concentration and amount of the extract, etc., but is preferably 0.05 to 10% by weight with respect to the raw tea leaves, considering the cost. Therefore, 0.2 to 5% by weight is more preferable. The enzyme reaction conditions also depend on the type and titer of the enzyme, the concentration and amount of the extract, etc., but preferably 15 to 70 ° C. for 10 minutes to 6 hours, more preferably 20 to 60 ° C. for 20 minutes to 3 hours. More preferably, the temperature is preferably set at 25 to 55 ° C. for 30 to 90 minutes.
In the present invention, the enzyme treatment may be performed at the same time as the extraction or after the extraction. However, when the enzyme treatment is performed simultaneously with the extraction, a treatment condition is set so that the added enzyme is not inactivated. There is a need. Specifically, depending on the type and titer of the enzyme, the concentration and amount of the extract, etc., as described above, it is 10 to 6 hours at 15 to 70 ° C., more preferably 20 minutes to 20 to 60 ° C. It is preferable for work to set for 3 hours, more preferably at 25 to 55 ° C. for 30 to 90 minutes.

If necessary, the tea extract of the present invention can be made into a concentrated liquid form by a known method. For concentration, means such as reduced pressure concentration, reverse osmosis membrane (RO membrane) concentration, freeze concentration and the like may be adopted, but RO membrane concentration and freeze concentration with a small heat load are preferable in consideration of flavor. Further, the degree of concentration is not particularly limited, but considering the workability when blended into a packaged tea beverage, etc., the Brix of the tea extract is preferably in the range of 5 to 15%.

In the present invention, it is preferable to heat-treat the tea extract for both enzyme deactivation and sterilization. Although the treatment conditions are not particularly limited, heating at a high temperature for a long time breaks the balance of the fragrance, and thus heating at a high temperature for a short time (from 80 to 135 ° C. for about 10 seconds to 30 minutes) is appropriate. Furthermore, the excellent flavor of the present invention can be maintained for a long time by refrigeration or freezing after heating.

The tea extract of the present invention is obtained by allowing an enzyme having β-glycosidase activity to act on tea components extracted from fresh leaves of tea, steamed leaves obtained during the production process of steamed green tea, crude straw leaves, and cocoon sprouts, The aroma component composition is preferably the following composition.
The tea extract of the present invention contains cis-3-hexenyl acetate (A), cis-3-hexenol (B), linalool (C), geraniol (D), and tannin (E). The tea extract of the present invention has a ratio of content (% by weight) of tannin (E) to content (ppb) of cis-3-hexenyl acetate (A), and (1) A (ppb) / E (% by weight) , Preferably it is 1.5 or more, More preferably, it is 2.0 or more, More preferably, it is 2.5 or more. Further, the ratio of the content (% by weight) of tannin (E) to the content (ppb) of cis-3-hexenol (B), (2) B (ppb) / E (% by weight) is preferably 700 to It is 4000, More preferably, it is 1000-3700, More preferably, it is 1300-3400. Further, the ratio of the content (ppb) of linalool (C) and geraniol (D) to the content (ppb) of cis-3-hexenol (B), (3) B (ppb) / [C + D (ppb)] is , Preferably 2-6, more preferably 3-5.
Even if the formula (1) and the formula (2) satisfy the above range, if the formula (3) is less than 2, the sweet aroma of black tea may become strong and deviate from the image of green tea. There is a risk that strong bluish tint may cause a blue odor and impair the flavor of the tea beverage. Even if Formula (2) and Formula (3) satisfy the above range, if Formula (1) is less than 2, the feeling of fruitiness will be weakened. Even if Formula (1) and Formula (3) satisfy the above range, if Formula (2) is less than 700, freshness may be impaired. If Formula (2) is greater than 4000, strong blueness becomes blue odor and flavor of tea beverages. May be damaged.

In the present invention, the tea extract obtained by the above method can be used by adding to a green tea beverage, for example. Although the addition ratio of a tea extract is not specifically limited, Usually, 0.001-0.05 weight% as a tea extract solid content with respect to a green tea drink, Preferably it adds at 0.005-0.02 weight%. When the addition ratio is less than 0.001% by weight, the effect of imparting fruity feeling may be weak, and when the addition ratio exceeds 0.05% by weight, bitterness and astringency may be felt.

The tea extract obtained by the method of the present invention can be used for various foods and beverages such as alcoholic beverages, frozen confectionery / desserts, baked confectionery, tablet confectionery, and gums in addition to beverages. Specifically, tea beverages (green tea, oolong tea, black tea, mixed tea, etc.), milk beverages, sports drinks, near water, energy drinks, carbonated beverages and other beverages, sparkling liquors, cocktails and other alcoholic beverages, pudding, bavalore , Frozen desserts such as jelly, yogurt, sherbet and ice cream, baked confectionery such as cookies and biscuits, tablet confections such as candy and tablets, gum and the like.

The following examples further illustrate the present invention. However, the present invention is not limited to this. The enzymes used in the examples, Sumiteam NLS (Nippon Chemical Industry Co., Ltd.), Sumiteam BGA (Shin Nihon Chemical Industry Co., Ltd.), and Sucrase A (Mitsubishi Chemical Foods Co., Ltd.) all have β-glycosidase activity. I have confirmed that I have.

<Invention product 1>
8.0 kg of crushed frozen fresh leaves and 24.0 g of ascorbic acid (0.3% by weight based on the raw tea leaves) are put into 40.0 kg of extraction water at 85 ° C. (extraction ratio is 5 times) and 20 to 65 to 66 ° C. After extraction for minutes, the tea husk was removed to obtain 34.8 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 5.7 kg of Brix 9.5% tea concentrate. Add 36.3g of Sumiteam NLS (0.9% by weight to the raw tea leaves) to 2.9kg of tea concentrate, perform enzyme treatment at 40-45 ° C for 60 minutes, and then heat sterilize at 110 ° C for 10 seconds. To obtain a tea extract as the product of the present invention.

<Invention product 2>
8.3 kg of crushed frozen steamed leaves and 24.0 g of ascorbic acid (0.3% by weight with respect to the raw tea leaves) were charged into 39.7 kg of extraction water at 85 ° C. (extraction ratio of 4.8 times), and 64 to 73 After extraction at 20 ° C. for 20 minutes, the tea husk was removed to obtain 33.6 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 4.6 kg of Brix 10.0% tea concentrate. Add 28.8g of Sumiteam NLS (0.7wt% with respect to the raw tea leaves) to 2.3kg tea concentrate and perform enzyme treatment at 42-44 ° C for 60 minutes, then heat sterilize at 110 ° C for 12 seconds. The tea extract which becomes a product of the present invention was obtained.

<Invention product 3>
5.4 kg of crushed frozen crude koji leaves and 24.0 g of ascorbic acid (0.4% by weight with respect to the raw tea leaves) were charged into 42.6 kg of extraction water at 85 ° C. (extraction ratio: 7.9 times), and 64 to After extraction at 70 ° C. for 20 minutes, the tea husk was removed to obtain 33.6 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 6.8 kg of Brix 9.8% tea concentrate. Add 42.5g of Sumiteam NLS (1.6% by weight to the raw tea leaves) to 3.4kg of tea concentrate and perform enzyme treatment at 38-41 ° C for 65 minutes, then heat sterilize at 112 ° C for 9 seconds. The tea extract which becomes a product of the present invention was obtained.

<Invention product 4>
The crushed frozen cocoon spruce leaves 3.5 kg and ascorbic acid 24.0 g (0.7 wt% with respect to the raw tea leaves) were put into 44.5 kg (extraction ratio 12.7 times) of 85 ° C. extraction water, 63-67 After extraction at 25 ° C. for 25 minutes, the tea husk was removed to obtain 37.2 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 5.4 kg of Brix 10.3% tea concentrate. Add 33.8g of Sumiteam NLS (1.9% by weight to the raw tea leaves) to 2.7kg of tea concentrate, perform enzyme treatment at 40 ° C for 60 minutes, and then heat sterilize at 109 ° C for 12 seconds. Thus, a tea extract as the product of the present invention was obtained.

<Comparative product 1>
2.5 kg of crushed frozen cocoon leaves and 24.0 g of ascorbic acid (1.0% by weight with respect to the raw tea leaves) were added to 45.5 kg of extraction water at 85 ° C. (extraction ratio: 18.2 times), After extraction at 66 ° C. for 20 minutes, the tea husk was removed to obtain 38.9 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 5.1 kg of Brix 9.9% tea concentrate. Add 32.5 g of Sumiteam NLS (2.6% by weight to the raw tea leaves) to 2.6 kg of tea concentrate, perform enzyme treatment at 41-44 ° C. for 60 minutes, and then heat sterilize at 110 ° C. for 10 seconds. The tea extract which becomes a product of the present invention was obtained.

<Comparison product 2>
The crushed frozen purified koji leaves (2.2 kg) and ascorbic acid (24.0 g) (1.1% by weight with respect to the raw tea leaves) were added to 45.8 kg (85.degree. C.) extracted water (extraction ratio: 20.8 times). After extraction at 69 ° C. for 20 minutes, the tea husk was removed to obtain 37.2 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 5.5 kg of Brix 9.7% tea concentrate. Add 35.0 g of Sumiteam NLS (3.2% by weight to the raw tea leaves) to 2.8 kg of tea concentrate, perform enzyme treatment at 39-40 ° C for 60 minutes, and then heat sterilize at 110 ° C for 9 seconds. The tea extract which becomes a product of the present invention was obtained.

<Comparative product 3>
The crushed frozen crude tea (2.0 kg) and ascorbic acid (24.0 g) (1.2% by weight with respect to the raw tea leaves) were introduced into 85 ° C. extraction water (46.0 kg) (extraction ratio: 23.0 times). After extraction at 20 ° C. for 20 minutes, the tea leaves were removed to obtain 37.6 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 5.2 kg of Brix 10.1% tea concentrate. Add 32.5g of Sumiteam NLS (3.3% by weight to the raw tea leaves) to 2.6kg tea concentrate, perform enzyme treatment at 40-42 ° C for 60 minutes, and then heat sterilize at 111 ° C for 10 seconds. The tea extract which becomes a product of the present invention was obtained.

<Comparison product 4>
2.0 kg of ground tea and 24.0 g of ascorbic acid (1.2% by weight with respect to the raw tea leaves) were charged into 46.0 kg of extraction water at 70 ° C. (extraction ratio: 23.0 times), and 65 to 66 ° C. After extraction for 20 minutes, the tea husk was removed to obtain 37.1 kg of tea extract. The obtained tea extract was concentrated with an RO membrane device to obtain 5.6 kg of Brix 9.7% tea concentrate. Add 32.5g of Sumiteam NLS (3.3wt% to the raw tea leaves) to 2.8kg tea concentrate and perform enzyme treatment at 41-42 ° C for 60 minutes, then heat sterilize at 111 ° C for 10 seconds. The tea extract which becomes a product of the present invention was obtained.

<Comparative products 5-12>
The tea concentrate obtained at the time of manufacturing the product 1 of the present invention was treated with no enzyme added, and then heat sterilized at 110 ° C. for 10 seconds to obtain a tea extract as a comparative product 5. In the same manner as described above, the tea concentrate obtained at the time of manufacturing the product of the present invention 2 was compared with the comparative product 6, the tea concentrate obtained at the time of manufacturing the present product 3 was compared with the comparative product 7, and the tea concentrate obtained at the time of manufacturing the present product 4 From this, a tea extract as Comparative Product 8 was obtained. In the same manner as above, from the tea concentrate obtained at the time of manufacture of the comparative product 1 to the comparative product 9, from the tea concentrate obtained at the time of manufacture of the comparative product 2 to the comparative product 10 and from the tea concentrate obtained at the time of manufacture of the comparative product 3 The tea extract used as the comparative product 12 was obtained from the tea concentrate obtained in the production of the comparative product 11 and the comparative product 4.

(Sensory evaluation 1)
Sensory evaluation was carried out by five expert panelists on each tea extract of the present invention products 1-4 and comparative products 1-12 diluted with ion-exchanged water so that the Brix was 0.01%.

As shown in Table 1, the products 1 to 4 of the present invention in which fresh leaves, steamed leaves, coarse cocoon leaves, and cocoon spruce leaves were treated with enzymes were felt fresh and fruity. The tea extract using tea leaves that have undergone tea-making process, such as Nakatsuji leaves and seiyu leaves, even after enzyme treatment as in Comparative products 1 and 2, has a fresh sensation but aroma-like sencha. There was no feeling. Comparative products 3 and 4 are conventionally known tea extracts obtained by enzymatically treating crude and finished tea extracts. These tea extracts also have a fresh feeling but a sencha-like scent and no fruity feeling. Moreover, the comparison product 4 which used finishing tea was weak in a fresh feeling compared with the comparison products 1-3. Comparative product 5 was fermented by the enzyme of fresh leaves, became a sweet scent for black tea and did not feel fruity, and comparative products 6 to 12 had a weak fragrance and neither fresh nor fruity.

<Invention product 5>
350 kg of frozen frozen leaves and 3.2 kg of ascorbic acid (0.9% by weight with respect to the raw tea leaves) are put into 2450 kg of extraction water at 90 ° C. (extraction magnification: 7.0 times) and extracted at 63 to 65 ° C. for 18 minutes. Thereafter, the tea husk was removed to obtain a tea extract. 3.5 kg of Sumiteam NLS (1.0% by weight with respect to the raw tea leaves) was added to 2327 kg of the obtained tea extract, and enzyme treatment was performed at 38 to 42 ° C. for 60 minutes. The obtained enzyme-treated solution was concentrated with a RO membrane device to make a Brix 9.8% tea concentrate, which was sterilized by heating at 80 ° C. for 35 seconds to obtain 328.4 kg of tea extract as the product of the present invention.

<Invention product 6>
Extracted water of 90 ° C. in the product 5 of the present invention is extracted into 95 ° C., extracted at 63 to 65 ° C. for 18 minutes at 80 to 82 ° C. for 20 minutes, and heat sterilized at 80 ° C. for 35 seconds at 82 ° C. for 30 seconds. Except having changed to second, it processed similarly to this invention product 5, and obtained 329.4 kg (Brix10.0%) of tea extract used as this invention product.

<Invention product 7>
350 kg of frozen fresh leaves pulverized, 3.2 kg of ascorbic acid (0.9 wt% with respect to the raw tea leaves), 3.5 kg of Sumiteam NLS (1.0 wt% with respect to the raw tea leaves), 2450 kg of extraction water at 50 ° C. (extraction And then extracted at 39 to 43 ° C. for 60 minutes, and then the tea husk was removed to obtain a tea extract. This tea extract was concentrated with a RO membrane device to make a Brix 10.1% tea concentrate, and heat-sterilized at 80 ° C. for 30 seconds to obtain 326.0 kg of tea extract as the product of the present invention.

<Invention product 8>
Sumiteam NLS 3.5 kg (1.0 wt% with respect to raw tea leaves) in the product 7 of the present invention is changed to 1.6 kg (0.46 wt% with respect to tea leaves), and the extraction temperature 39 to 43 ° C is 39 to 40 ° C. Further, except that Brix10.1% was changed to Brix5.0%, the same treatment as in the present invention product 7 was carried out to obtain 649.6 kg of the tea extract as the present invention product.

<Invention product 9>
In the product 7 of the present invention, Sumiteam NLS 3.5 kg (1.0 wt% with respect to the raw tea leaves) is changed to 1.6 kg (0.46 wt% with respect to the tea leaves), 50 ° C. extracted water is extracted to 60 ° C. In addition, except that the extraction conditions were changed from 39 to 43 ° C. for 60 minutes to 50 to 52 ° C. for 55 minutes, and Brix 10.1% was changed to Brix 15.0%, the same treatment as that of Invention Product 7 was carried out. Thus, 220.1 kg of tea extract was obtained.

<Comparative product 13>
350 kg of crushed frozen fresh leaves and 3.2 kg of ascorbic acid (0.9% by weight with respect to the raw tea leaves) are put into 2450 kg of extraction water at 90 ° C. (extraction magnification: 7.0 times) and extracted at 64-65 ° C. for 20 minutes. Thereafter, the tea husk was removed to obtain a tea extract. The obtained tea extract was concentrated to Brix 10.0% with an RO membrane device to obtain a tea concentrate, and then heat sterilized at 81 ° C. for 30 seconds to obtain 324.6 kg of a tea extract as a comparative product.

(Sensory evaluation 2)
Sensory evaluation was carried out by 5 expert panelists on each tea extract of Invention Products 5-9 and Comparative Product 13 diluted with ion-exchanged water so that Brix was 0.01%.

As shown in Table 2, the products 7 to 9 of the present invention in which the extraction process and the enzyme treatment process were simultaneously performed are fresh and fruity in the same manner as the products 5 and 6 of the present invention in which the extraction process and the enzyme treatment process are performed separately. Was recognized. The comparative product 13 not subjected to the enzyme treatment had a slightly tea-like sweet scent, and did not have a fresh feeling or a fruity feeling.

<Invention product 10>
700 kg of crushed frozen fresh leaves and 4.2 kg of ascorbic acid (0.6% by weight with respect to the raw tea leaves) are put into 5040 kg of extraction water (extraction ratio 7.2 times) at 95 ° C. and extracted at 80 to 82 ° C. for 40 minutes. Thereafter, the tea husk was removed to obtain a tea extract. 3.15 kg of Sumiteam BGA (0.45% by weight with respect to the raw tea leaves) was added to 5000 kg of the obtained tea extract, and enzyme treatment was performed at room temperature (20 to 25 ° C.) for 80 minutes. The obtained enzyme-treated solution was concentrated to Brix 10.2% using an RO membrane device, and then heated at 80 ° C. for 30 seconds to obtain 761.3 kg of tea extract as the product of the present invention.

<Invention product 11>
The present invention product 10 was treated in the same manner as the product 10 except that the extraction temperature at 95 ° C. was changed from 80 to 82 ° C. to 81 to 83 ° C., and Sumiteam BGA 3.15 kg was changed to 3.15 kg of sucrase A. A tea extract of 761.9 kg was obtained.

<Comparative product 14>
700 kg of crushed frozen fresh leaves and 4.2 kg of ascorbic acid (0.6% by weight with respect to the raw tea leaves) are added to 5040 kg of extraction water (extraction ratio 7.2 times), extracted at 80-81 ° C. for 40 minutes, Was removed to obtain a green tea extract. This green tea extract was concentrated to Brix 10.1% using an RO membrane device, and then heated at 80 ° C. for 30 seconds to obtain 706 kg of a tea extract as a comparative product.

(Sensory evaluation 3)
For each tea extract of Examples 10 and 11 and Comparative product 14 diluted with ion-exchanged water so that the Brix was 0.01%, sensory evaluation was performed by five specialist panelists.

As shown in Table 3, it was shown that a tea extract having a fruity feeling and a fresh feeling can be obtained without particular limitation as long as the enzyme has β-glycosidase activity.

<Comparative products 15 and 16>
The tea extract used as the comparative product 15 and the comparative product 16 was obtained by adding cis-3-hexenol to each of the inventive product 6 and the inventive product 7 so as to increase 1000 ppb.

(Sensory evaluation 4)
Sensory evaluation was carried out by 5 expert panelists on each of the tea extracts of Comparative Products 15 and 16 diluted with ion-exchanged water so that Brix was 0.01%.

As shown in Table 4, the comparative products 15 and 16 were more bluish and impaired in fruitiness as compared with the inventive products 6 and 7 which were the controls due to the addition of cis-3-hexenol.

In addition, the component analysis of the tea extract obtained by the said manufacturing method was performed with the following method.

<Method for analyzing tannin>
It was measured according to the iron tartrate method described in Japan Food Analysis Center, “Explanation of Manual for Analyzing Five Standards of Japanese Food Standards”, Central Regulations, July 2001, p252.

<Aroma component analysis method>
10 mL of an extract diluted 10 to 100 times with water (cyclohexanol was added as an internal standard so that the final concentration was 500 ppb) was placed in a 20 mL vial containing 3 g of sodium chloride in advance, and solid phase microextraction ( Solid
The sample was subjected to GC / MS analysis using Phase Micro Extraction (SPME).
(SPME-GC / MS conditions)
Equipment: TRACE GC 2000, TRACE MS (Thermo)
SPME fiber: 50/30 μm Divinylbenzene / Carboxen / Polydimethylsiloxane StableFlex
Extraction: 60 ° C., 30 minutes Column: DB-WAX (0.25 mm ID × 60 m × 0.25 μm, J & W Scientific)
Oven program: 35 ° C. (2 minutes hold) to 3 ° C./min to 195 ° C. to 10 ° C./min to 240 ° C.
Carrier gas: Helium (100 kPa, constant pressure)
Injector: Splitless, 240 ° C
Ionization: Electron ionization Ionization voltage: 70 eV

The analysis results are shown in Tables 5 and 6.

400 g of crude tea was put into 8000 g of extracted water, extracted at 55 ° C. for 6 minutes, and then the tea husk was removed to obtain a green tea extract. To the obtained green tea extract, 11 g of L-ascorbic acid was added, and sodium bicarbonate and ion-exchanged water were added to adjust the pH to 6.5 and tannin 50 mg / 100 mL to obtain a green tea preparation.
Each of Invention Product 5, Comparative Product 4 and Comparative Product 13 was prepared by adding 0.02% by weight as a tea extract solid content with respect to the weight of the green tea preparation solution. Moreover, what added 0.01 weight% of this invention products 5 and 0.005 weight% was prepared. Each green tea preparation liquid to which tea extract was added and green tea preparation liquid without addition of tea extract were sterilized by heating at 134 ° C. for 30 seconds to prepare a green tea beverage.
A sensory evaluation was conducted on these green tea beverages by five specialist panelists. The green tea preparation solution was prepared by the following method.

(Sensory evaluation 5)
About the prepared green tea drink, sensory evaluation was implemented by five specialized panelists.

From Table 7, it was shown that the enzyme-treated tea extract of the present invention gives a fruity scent to a green tea beverage without impairing the fresh feeling. Moreover, it was shown that the enzyme-treated tea extract of the present invention gives a sufficiently fruity scent when added at 0.01% by weight to the green tea preparation. Addition of Comparative Product 4 and Comparative Product 13 failed to impart a fruity feeling to the green tea beverage.

Since the tea extract obtained by the production method of the present invention gives a fruity feeling to a packaged green tea beverage without impairing the freshness of the green tea beverage, a new flavored containerized green tea beverage can be provided.

Claims (10)

The process of extracting tea components from the raw tea leaves and the extracted tea components using at least one selected from the group consisting of fresh leaves of tea, steamed leaves obtained during the manufacturing process of steamed green tea, crude koji leaves, and koji-yuzu leaves A method for producing a tea extract, comprising a step of allowing an enzyme having β-glycosidase activity to act on the tea. The tea extract contains cis-3-hexenyl acetate (A), cis-3-hexenol (B), linalool (C), geraniol (D) and tannin (E), and the following (1), (2) and (3);
(1) A (ppb) / E (% by weight) = 1.5 or more (2) B (ppb) / E (% by weight) = 700 to 4000
(3) B (ppb) / [C + D (ppb)] = 2-6
The manufacturing method of the tea extract of Claim 1 which satisfy | fills. The method for producing a tea extract according to claim 1 or 2, wherein the raw tea leaves are fresh leaves and / or steamed leaves. The tea extract obtained by the manufacturing method as described in any one of Claims 1-3. It contains cis-3-hexenyl acetate (A), cis-3-hexenol (B), linalool (C), geraniol (D) and tannin (E), and the following (1), (2) and (3) ;
(1) A (ppb) / E (% by weight) = 1.5 or more (2) B (ppb) / E (% by weight) = 700 to 4000
(3) B (ppb) / [C + D (ppb)] = 2-6
Satisfaction tea extract. The tea extract according to claim 4 or 5, wherein Brix is 5 to 15%. The tea extract as described in any one of Claims 4-6 is added, The fruity feeling imparting method of the tea drink characterized by the above-mentioned. The tea extract as described in any one of Claims 4-6 is added, The manufacturing method of the tea drink characterized by the above-mentioned. The method for producing a tea beverage according to claim 8, wherein the addition ratio of the tea extract is 0.001 to 0.05% by weight as a tea extract solid content with respect to the tea beverage. A tea beverage obtained by the production method according to claim 8 or 9.