JP2015149972A - Manufacturing method of enzyme treated plant extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a plant extract giving not only a conventional natural and fresh feel but also a luxurious feel not inherent to conventional plant extracts, having a mellow and mature aroma.SOLUTION: A plant raw material is steam distilled to produce a steam distilled plant extract. To the steam distilled plant extract, alcohol is added such that the plant extract has an alcohol concentration of 0.1 mass% to 50 mass%. The mixture is then subjected to a lipase treatment, so that a plant extract having a mellow and mature aroma can be manufactured.

Description

  The present invention relates to a method for improving the flavor of a plant extract. More specifically, an alcohol is added to a steam-extracted plant extract obtained by steam-distilling a plant raw material, and then a lipase treatment is performed. It is related with the manufacturing method of the plant extract which has.

  Plant extracts such as teas, coffee, seeds, vegetables, fruits, herbs and spices have long been widely used as flavoring agents for foods and drinks, and as flavors for oral products, cosmetics, tobacco and pharmaceuticals. It's being used. Conventionally, methods for obtaining plant extracts from plant materials include, for example, a method of extracting plant materials with water or an organic solvent, a method of producing plant extracts from plant materials by steam distillation, liquid, subcritical or supercritical dioxide. A method of treating carbon as an extractant is generally performed.

  As a simple method for obtaining a plant extract having both aroma and flavor from plant materials, the above-described method of extraction with water or an organic solvent is generally employed, but the plant extract obtained by this method has a natural feeling. Although a fresh feeling can be given, a rich fragrance and an aged scent could not be given.

  On the other hand, a method for producing a plant extract that imparts a higher-class scent to the natural and fresh feeling obtained from conventional plant extracts has been studied. For example, in Patent Document 1, a natural raw material is steam-distilled to obtain a distillate containing aroma, and then a part or the whole of the extract obtained by adding water to the steam-distilled residue and extracting it is added to the aroma. A method is described in which a fragrance concentrate is obtained by mixing with a distillate containing sucrose and concentrating with a reverse osmosis membrane. In Patent Document 2, a natural product containing a natural perfume is extracted with an ethanol solution to obtain an ethanol solution extract containing the organic acid, and then the ethanol solution extract is esterified. The resulting fragrance is described. In Patent Document 3, an aqueous mixture of crushed roasted coffee is pretreated with water vapor at a temperature exceeding 200 ° C. under pressure, and after maintaining this temperature and pressure for about 1 to 10 minutes, An improved coffee extract production method is described in which the contents are rapidly exposed to the atmosphere and the resulting slurry is treated with a hydrolase or hydrolase mixture to obtain the desired product.

  However, with the above method, although it was possible to reduce unpleasant odors and obtain a balance of fragrances of plant raw materials, it was not possible to obtain a rich fragrance or aging.

  Attempts have also been made to improve the flavor of plant extracts by enzymatic reaction. For example, Patent Document 4 describes a method for producing a tea extract that is enzymatically decomposed using a saccharide-degrading enzyme during and / or after extraction of tea raw materials. By this method, it was possible to provide a tea extract that has little bitterness and astringency, has the original flavor of tea, and imparts a strong umami / sweet taste. Patent Document 5 describes a method for producing a coffee flavor in which coffee oil is treated with lipase. By this method, it is possible to obtain a coffee flavor that brings out a deep taste reminiscent of espresso.

  However, with the above method, it was not possible to obtain a rich fragrance or aging.

JP 2010-13510 A JP 2007-39609 A Japanese Patent No. 3056670 JP 2008-86280 A Japanese Patent No. 4546358

  An object of the present invention is to provide a method for producing a plant extract having a rich fragrance and an aged fragrance, which solves the problems in the prior art and brings a high-class feeling to the plant extract.

  As a result of earnest research to solve the above-mentioned problems, the present inventors have added a alcohol to a steam-extracted plant extract obtained by steam-distilling a plant raw material, and then lipase-treated to obtain a rich fragrance. And a method for producing a plant extract having an aged scent. The present invention has been completed.

  Thus, the present invention is characterized in that lipase treatment is performed after adding alcohol to a steam-extracted plant extract obtained by steam-distilling a plant raw material so that the alcohol concentration is 0.1% by mass to 50% by mass. A method for producing an enzyme-treated plant extract is provided.

  Moreover, this invention provides the said manufacturing method characterized by heating at 20 to 60 degreeC at the time of a lipase process.

  Further, the present invention includes (1) a step of steam-distilling a plant raw material to obtain a steam-extracted plant extract, (2) a step of concentrating the plant extract obtained in step (1) using a reverse osmosis membrane, 3) A step of adding lipase treatment at 20 ° C. to 60 ° C. after adding alcohol to the reverse osmosis membrane concentrated plant extract obtained in step (2) so that the alcohol concentration is 0.1% by mass to 50% by mass. The present invention provides a method for producing an enzyme-treated plant extract containing.

  Furthermore, this invention provides the said manufacturing method whose plant raw material is coffee or tea.

  Furthermore, this invention provides the said manufacturing method whose alcohol is ethanol.

  According to the present invention, a plant extract having a fragrant aroma and a matured aroma derived from an ester improved in flavor by adding lipase to a steam-extracted plant extract obtained by steam-distilling a plant raw material. Can be manufactured.

  Hereinafter, the present invention will be described in more detail.

  The rich fragrance and aged fragrance of the present invention have a sweet fragrance with a high-class feeling, a fermented odor and the like, and have an ester-like fragrance, and in particular, ethyl esters such as ethyl acetate, ethyl propionate and ethyl butyrate Contributes to aging incense.

  Although it does not specifically limit as a plant raw material which can be used in the method of this invention, For example, coffee, teas (green tea, black tea, Chinese tea, barley tea, brown rice tea, hub tea, etc.), herbs (lavender, perilla, jasmine, Sage, oregano, bergamot, hops, lemon balm, chamomile, rosemary, thyme, mint, coriander, etc., fruits (apples, grapes, pineapples), nuts (walnuts, chestnuts, peanuts, etc.). In particular, the use of coffee and tea is desirable.

  Although these plant raw materials may be used as they are, they may be used by enhancing or improving the aroma by heat treatment such as roasting or roasting. Moreover, you may grind | pulverize as needed and may improve the aroma collection | recovery rate by distillation.

  For example, raw green beans used for roasting coffee beans may be Arabica, Riberica, Robusta, etc., regardless of the type or production area, coffee beans from any Brazilian, Colombian, Indonesian, etc. Can also be used. As raw raw beans, only one kind of beans may be used alone, or two or more kinds of beans may be blended and used.

  A raw material obtained by roasting these green beans with a coffee roaster can be used. As a roasting method, a coffee roaster or the like can be used in a conventional manner. For example, it can be roasted by putting green coffee beans inside a rotating drum and heating the rotating drum from below with a gas burner or the like while rotating and stirring. The degree of roasting of such coffee beans may be in any range as long as it is roasted to the extent that it is usually used for drinking, but it can be exemplified by roasting so that the L value is 16-30. The L value is an index representing the degree of roasted coffee, and is a value obtained by measuring the lightness of the crushed coffee beans with a color difference meter. Black is represented by an L value of 0 and white is represented by an L value of 100. Accordingly, the deeper the roasted coffee beans, the lower the value and the shallower the value, the higher the value.

  The roasted coffee beans are subsequently pulverized, but the pulverization method is not particularly limited, any pulverization method and pulverization particle size can be adopted, and the pulverization apparatus is not particularly limited. However, it is more preferable to employ an apparatus that can be appropriately cooled in an inert gas and can be pulverized in a short time without coming into contact with the outside air, since it can prevent the fragrance from being scattered.

  For roasting or roasting products such as teas, herbs, nuts, etc., use commercially available products, or use equipment normally used for roasting or roasting, and perform roasting or roasting suitable for taste. It can also be obtained by doing.

  The steam distillation method is a method in which steam is passed through a plant raw material, and the aromatic component distilled out accompanying the steam is condensed together with the steam. Pressurized steam distillation, atmospheric steam distillation, vacuum steam distillation, gas-liquid countercurrent flow A method such as catalytic distillation (spinning cone column) can be employed.

  For example, in the method using atmospheric steam distillation, steam is blown from the bottom of a steam distillation kettle charged with roasted coffee beans, and the condensate is cooled by cooling the distillate with a cooler connected to the upper distillate side. A distillate containing a fragrance can be collected. If necessary, by connecting a cold trap using a refrigerant to the end of the scent collecting device, a scent component having a lower boiling point can be reliably collected. In addition, when steam distillation is carried out in the presence of an inert gas such as nitrogen gas and / or an antioxidant such as vitamin C, it is preferable because deterioration due to heating of aroma components can be effectively prevented. is there. In steam distillation, a large amount of aroma is distilled off at the beginning of distillation, and thereafter, the distillation of aroma is gradually reduced. Where to end distillation is determined in consideration of economics and the like with reference to the results of several times. As a result, the recovered aroma is 0.1 parts by weight to 5 parts per 1 part by weight of roasted coffee beans. Part by mass, preferably 1 part by mass to 3 parts by mass, and a recovered scent of about Bx 0.5 to 5 ° is obtained.

  For example, a method in which roasted and ground coffee beans are mixed with water to form a slurry, and the flavor is recovered by gas-liquid countercurrent contact distillation is distilled using, for example, an apparatus described in Japanese Patent Publication No. 7-22646. The method can be adopted. The means for recovering fragrance using this apparatus will be described in detail. On the rotating cone of the gas-liquid countercurrent contact extraction apparatus having a structure in which rotating cones and fixed cones are alternately combined, a liquid or paste-like structure is used. An example is a method in which a raw material for a palatable beverage is caused to flow down from the upper part and a vapor is raised from the lower part to recover an aroma component originally present in the raw material. The operating conditions of this gas-liquid countercurrent contact extraction apparatus can be arbitrarily selected depending on the processing capacity of the apparatus, the type and concentration of the raw material, the intensity of the aroma, and the like. The ratio of coffee beans to water in the coffee slurry can be any ratio as long as the coffee slurry is in a fluid state, but is approximately 5 to 30 times the amount of water with respect to 1 part by weight of the coffee beans. The amount can be exemplified. When water falls below this range, fluidity is difficult to occur, and when water is outside this range, the aroma of the resulting distillate tends to be weak.

  By adding sodium hydrogencarbonate to the steam-extracted plant extract obtained by the steam distillation method described above and adjusting the pH, the raw material for the plant extract having a rich scent and aged scent of the present invention can be obtained. The amount of sodium hydrogen carbonate added is 0.001 to 0.05 parts by mass, preferably 0.002 to 0.01 parts by mass, per 1 part by mass of the steam-extracted plant extract. Moreover, it is preferable to adjust pH to about 4.5-5.5.

  In some cases, the water-extracted plant extract adjusted to pH is concentrated using a reverse osmosis membrane (hereinafter referred to as RO membrane), whereby esterification by lipase treatment proceeds efficiently.

  The RO membrane used in the present invention is not particularly limited in its material, molecular structure and the like. For example, commercially available products are SU-720 (salt blocking rate 99.4%), SU-720F (salt blocking rate 99.4%). ), SU-720L (salt blocking rate 99.0%), SU-820 (salt blocking rate 99.75%), SU-820L (salt blocking rate 99.7%), and above, RO membrane manufactured by Toray Industries, Inc .; Low pressure spiral RO element NTR-759HR (salt rejection 99%), low pressure spiral RO element LF10 series (salt rejection 98.5%), low pressure spiral RO element ES10 (salt rejection 99.5%), low pressure Spiral RO element ES15-D (salt rejection 99.5%), low pressure spiral RO element ES20-D (salt rejection 99.7%), low pressure spiral RO element ES15-U (salt blocking rate of 93%), NTR70HG S2F (salt blocking rate of 99%), NTR759HG S2F (salt blocking rate of 99%), RO membrane manufactured by Nitto Denko Corporation; Filmtec SW30-HR320 (salt blocking) Rate 99.4%), film tech SW30-HR380 (salt blocking rate 99.4%), film tech SW30-XLE400i (salt blocking rate 99.6%), and more, RO membranes manufactured by Muromachi Technos, Inc. it can. In particular, a membrane having a salt rejection of 99% or more is preferable because a natural concentrated extract having a good aroma balance can be obtained.

  Concentration with the RO membrane is performed at an operating pressure of 0.1 to 50 MPa. The operating temperature is appropriately selected depending on the natural raw material to be concentrated, and is, for example, in a temperature range of about 5 to 50 ° C. In general, the higher the temperature, the greater the permeation rate of water, but the solubility and stability of the components contained, and the adsorptivity to the reverse osmosis membrane also differ depending on the raw materials. Do. As the RO membrane concentration progresses, water passes through the membrane and is removed. As a result, the concentration of the solid content of the concentrate increases, and the viscosity of the concentrate increases. Since the osmotic pressure increases, almost no water passes. Therefore, it becomes difficult for the concentrate to circulate through the membrane, the pump, and the pipe connecting them, and the passage of water is substantially stopped. Concentrate to this level or terminate the enrichment at any previous stage.

  By concentration with this RO membrane, an aroma concentrate having an aroma concentration ratio of about 1.1 to 10 can be obtained. Since the obtained fragrance concentrate also contains non-volatile water-soluble components such as taste components, it is useful for improving the flavor of food.

  When the lipase treatment is performed, alcohol is added to cause an ester reaction with the organic acid contained in the steam-extracted plant extract. Examples of the alcohol to be used include one kind or a mixture of plural kinds selected from methanol, ethanol, n-propanol, isopropanol, butanol, 2-butanol, t-butyl alcohol and the like. Of these, ethanol is particularly preferred.

  The alcohol to be ester-reacted with the organic acid contained in the steam-extracted plant extract has an alcohol concentration of 0.1 to 50% by mass, preferably 1 to 40% by mass, of the steam-extracted plant extract to be lipase treated. By adding so that it may preferably become 5 mass%-30 mass%, a rich fragrance | flavor and a matured fragrance | flavor can be provided to the plant extract after a lipase process. When the alcohol concentration exceeds 50% by mass, the ester concentration decreases, and a rich fragrance and aged scent cannot be imparted to the plant extract after the lipase treatment.

  The concentration of the lipase when the steam-extracted plant extract is treated with the lipase is not particularly limited as long as the plant extract has a rich fragrance and aged scent after the lipase treatment, but is 0.1% by mass with respect to the steam-extracted plant extract. -1% by mass, preferably 0.2% by mass to 0.5% by mass.

  The conditions for the lipase treatment of the steam-extracted plant extract are usually 20 ° C. to 60 ° C., preferably 30 ° C. to 50 ° C., and the treatment time is 1 hour to 1 week, preferably 2 hours to 48 hours. I do. It is desirable that the odor of the plant extract is not impaired by the treatment in a relatively short time such as 2 hours to 48 hours and has an aging aroma.

  The lipase that can be used in the present invention is not particularly limited. For example, Aspergillus genus, Rhizomucor genus, Rhizopus genus, Penicillium genus, Candida genus, Pichia genus, Chromobacterium genus, Alkagenes genus, stress Use lipase collected from various microorganisms such as Tomyces, Actinomadura, Bacillus, etc., lipase obtained from porcine pancreas, oral lipase collected from oral secretory glands of calves, lambs, calves, etc. be able to. Commercially available products include lipase L, lipase M, lipase AP, lipase AY, lipase P, lipase AK, lipase CES, lipase M-AP, lipase D, lipase N, lipase CT, lipase R, lipase MER (and above, Amano). Enzyme Co., Ltd.), Sumiteam NLS, Sumiteam RLS, Sumiteam ALS (above, Shin Nippon Chemical Industry Co., Ltd .: registered trademark); Lipase MY, Lipase PL, Lipase QLM (above, Meitsu Sangyo Co., Ltd.) Lipase P, lipase A-10D, PLA2, lipase-Syken (registered trademark) (manufactured by Nagase ChemteX Corp.), porcine pancreatic lipase (manufactured by Sigma Aldrich Japan Co., Ltd.), lecitase (registered trademark), paratase , Paradase M (above, manufactured by Novozymes), Talipase (Tanabe Seiyaku Co., Ltd.) ) And the like can be exemplified. These lipases can be used alone or in combination.

  The lipase-treated plant extract obtained by the method described above is inactivated by heating for 2 seconds to 90 minutes at 60 ° C. to 120 ° C., then cooled, allowed to stand, centrifuged, and filtered, etc. Thus, the enzyme-treated plant extract of the present invention can be obtained.

  The enzyme-treated plant extract of the present invention obtained by the above method can be used as it is in the form of a hydrous alcohol solution, but if desired, the extract can be used as an excipient such as dextrin, modified starch, cyclodextrin, gum arabic, etc. It can also be made into a paste form with or without the addition, and it can also be made into a powder form by using an appropriate drying means such as spray drying, vacuum drying or freeze drying.

  The enzyme-treated plant extract obtained in the present invention can be added with any food material or additive such as a plant extract obtained by other methods, a fragrance, an antioxidant, a pigment, and a vitamin, if desired.

  Thus, according to the present invention, for example, an appropriate amount of enzyme-treated plant extract is added to beverages such as soft drinks, carbonated drinks, milk drinks and functional drinks; confectionery such as candies, cookies, cakes and jellies. By this, the food / beverage products with which the plant raw material has the well-balanced and favorable natural flavor can be provided. In addition, according to the present invention, for example, shampoos, hair creams, other hair cosmetic bases; osiroy, lipstick, other cosmetic bases and cosmetic detergent bases; laundry detergents, disinfectants By adding appropriate amounts of enzyme-treated plant extracts to detergents, deodorant detergents and other various health and hygiene detergents; various health and hygiene materials such as toothpaste, tissue and toilet paper; It is possible to provide a highly-preferred consumer with improved natural feeling.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these.

(Reference Example 1: Production of coffee extract)
Colombian EX (L value 20) 50 kg, which is a commercially roasted coffee bean, was packed in a stainless steel column and subjected to steam distillation at 100 to 105 ° C. for 2.5 hours to obtain 100 kg of a distillate. To the above distillate, 525 g of sodium bicarbonate was added to adjust the pH to 5.10, using RO membrane concentrator NTR-70HG S2F (manufactured by Nitto Denko Corporation), operating pressure 4 MPa, circulation flow rate 7 L / min for 3 hours. By processing, 12.0 kg of coffee extract (Reference product 1, Bx4.05 °, pH 5.34) was obtained.

(Example 1: Ethanol concentration of coffee extract 10% + enzyme treatment)
To 27 g of the coffee extract of Reference product 1, 3 g of 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) were added, followed by enzyme treatment at 40 ° C. for 16 hours. After the enzyme treatment, the enzyme was heated and inactivated at a temperature of 70 ° C., then cooled to 30 ° C. or lower, and subjected to 200 mesh filtration to obtain 30 g of the enzyme-treated coffee extract (Product 1 of the present invention).

(Example 2: Enzyme change during enzyme treatment)
In Example 1, except that the enzyme was changed to lipase MER (manufactured by Amano Enzyme Co., Ltd.), the same treatment as in Example 1 was carried out to obtain 30 g of enzyme-treated coffee extract (Product 2 of the present invention). .

(Comparative example 1: enzyme untreated product)
In Example 1, except that lipase AY was not added, 30 g of coffee extract (Comparative product 1) was obtained by performing the same treatment as in Example 1.

(Example 3: Temperature change during enzyme treatment)
In Example 1, except that the temperature during the enzyme treatment with the addition of lipase AY was changed to 25 ° C., the same treatment as in Example 1 was carried out to obtain 30 g of the enzyme-treated coffee extract (Product 3 of the present invention). It was.

(Example 4: Temperature change during enzyme treatment)
In Example 1, except that the temperature during the enzyme treatment with the addition of lipase AY was changed to 50 ° C., the same treatment as in Example 1 was carried out to obtain 30 g of the enzyme-treated coffee extract (Product 4 of the present invention). It was.

(Comparative Example 2: Temperature change during enzyme treatment)
In Example 1, 30 g of enzyme-treated coffee extract (Comparative product 2) was obtained by treating in the same manner as in Example 1 except that the temperature at the time of enzyme treatment with the addition of lipase AY was changed to 70 ° C. .

(Example 5: ethanol concentration of coffee extract 30% + enzyme treatment)
In Example 1, 9 g of 95% aqueous ethanol solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) were added to 21 g of the coffee extract of Reference product 1 and thereafter, the same treatment as in Example 1 was carried out. 30 g of treated coffee extract (Invention product 5) was obtained.

(Example 6: Ethanol concentration of coffee extract + enzyme treatment)
In Example 1, the operation after adding 15 g of 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) to 15 g of the coffee extract of Reference Product 1 was carried out in the same manner as in Example 1 to treat the enzyme. 30 g of treated coffee extract (Invention product 6) was obtained.

(Comparative example 3: ethanol concentration of coffee extract 60% + enzyme treatment)
In Example 1, the operation after adding 18 g of 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) to 12 g of the coffee extract of Reference product 1 was carried out in the same manner as in Example 1 to treat the enzyme. The processed coffee extract 30g (comparative product 3) was obtained.

(Example 7: Change of enzyme treatment time)
In Example 1, except that the enzyme treatment time was changed to 8 hours, 30 g of the enzyme-treated coffee extract (Product 7 of the present invention) was obtained by the same treatment as in Example 1.

  Table 1 and Table 2 show a comparison of the conditions of Examples 1 to 7 and Comparative Examples 1 to 3.

(Example 8: Sensory evaluation of coffee extract)
The coffee extract obtained by the above production method was evaluated for aroma by 10 well-trained panelists. For the fragrance evaluation, the above-mentioned enzyme-treated coffee extract was prepared in a 30 mL sample bottle, and the fragrance of the bottle mouth and its solution were applied to odor paper for the comparative product 1 for evaluation. The fragrance score is -1: the fragrance is degraded, 0: no significant difference, 1: a coffee-like fragrance with a slight ripening feeling, 2: a ripening sensation, as compared with the comparative product 1 (unenzyme-treated product) Coffee-like aroma, 3: Scored as a coffee-like aroma with a very matured sensation. Table 3 shows the average scores and average aroma evaluation results of the 10 panelists.

  From the results in Table 3, it was shown that a coffee extract with a sense of aging can be produced by performing the lipase treatment. Moreover, the unpleasant roasting odor derived from coffee was reduced and the fermentation odor was enhanced by performing the lipase treatment. Moreover, when the temperature of the lipase treatment was increased as in Comparative Example 2, the enzyme was deactivated during the lipase treatment, and a coffee extract with a sense of maturity could not be produced. Furthermore, even when the ethanol concentration of the coffee extract during the lipase treatment was increased as in Comparative Example 3, a coffee extract with a sense of aging could not be produced.

(Reference Example 2: Production of coffee extract)
By packing 10 kg of Columbia EX (L value 20), a commercially available roasted coffee bean, into a stainless steel column, sending soft water heated to 95 ° C. from the top of the column to the bottom at a flow rate of 2500 mL / hr, and extracting for 3 hours , 60 kg of coffee extract (Reference product 2, Bx3.0 °) was obtained.

(Example 9: Flavor evaluation of black coffee)
As shown in Table 4 below, black coffee was prepared by blending the present invention products 1 to 7 and comparative products 1 to 3 into a black coffee base material.

  About the black coffee prepared by the above-mentioned method, flavor evaluation was performed by 10 panelists who were well trained for black coffee blended with the comparative product 1. Flavor evaluation was evaluated by tasting black coffee blended with the inventive products 1-7 and comparative products 1-3. Flavor score is -1: flavor is degraded, 0: no significant difference, 1: slightly coffee-like flavor, 2: ripening sensation, as compared to comparative product 1 (unenzyme-treated product) Coffee-like flavor, 3: Scored as a coffee-like flavor with a very mature sensation. Table 5 shows the average scores and average flavor evaluation results of the 10 panelists.

  From the results in Table 5, it was shown that black coffee with chocolate-like sweetness can be produced by performing lipase treatment. Moreover, by performing the lipase treatment, the bean derived from coffee beans was reduced, the sweetness of chocolate spread in the mouth, and the feeling of fermentation increased. Moreover, when the temperature of the lipase treatment was increased as in Comparative Example 2, the enzyme was deactivated during the lipase treatment, and it was not possible to produce black coffee with a fermented feeling. Further, even when the ethanol concentration of black coffee during lipase treatment was increased as in Comparative Example 3, black coffee with a fermented feeling could not be produced.

(Example 10: Determination of fatty acid ethyl ester in coffee extract)
The contents of ethyl acetate, ethyl propionate and ethyl butyrate contained in the inventive products 1 to 7 and comparative products 1 to 3 were measured by HPLC method. The analysis results are shown in Table 6.

[Measurement of fatty acid ethyl ester by HPLC method]
Preparation of standard solution Weigh accurately about 0.1 g of ethyl acetate, ethyl propionate and ethyl butyrate standard in a 10 mL volumetric flask, make up with acetonitrile, and then dilute appropriately with 50% acetonitrile to prepare a standard solution. did.
Preparation of sample for HPLC measurement About 1 g of the extract was precisely weighed into a 10 mL volumetric flask, diluted with acetonitrile, and then treated with a PVDF membrane filter (Millipore, 0.45 μm pore size). This preparation was subjected to HPLC analysis.
HPLC analysis conditions Model: SHIMADZU PROMINENCE (Shimadzu Corporation)
Column: INERTSIL ODS (manufactured by GL Sciences Inc.)
Inner diameter 4.6 mm × length 150 mm, particle diameter 3.3 μm
Column temperature: 40 ° C
Mobile phase: Liquid A Water: acetonitrile: formic acid = 900: 100: 1
Liquid B Water: acetonitrile: formic acid = 100: 900: 1
Gradient conditions: (A) :( B) = 70: 30 (0 minutes), 50:50 (5 minutes),
~ 0: 100 (20 minutes), 0: 100 (30 minutes)
Flow rate: 0.6 mL / min
Injection volume: 10 μL
Measurement time: 55 min.
Detector: PDA (measurement wavelength: 270 nm)

  From the results of Table 6, it was shown that by performing the lipase treatment, the esterification reaction was promoted and the fatty acid ethyl ester increased. Thus, it was shown that fatty acid ethyl ester contributes to the ripening feeling of the coffee extract together with the result of sensory evaluation. When the temperature of the lipase treatment was increased as in Comparative Example 2, it was suggested that the enzyme was deactivated during the lipase treatment, and it was difficult to produce fatty acid ethyl ester. Moreover, when the ethanol concentration of the water-containing ethanol solvent at the time of carrying out a lipase process like the comparative example 3 was made high, it was suggested that a fatty-acid ethyl ester is hard to produce | generate similarly.

(Reference Example 3: Production of black tea extract)
A stainless steel column was filled with 100 kg of Uba plain type, which is a commercially available tea tea leaf, and steam distillation was performed at 100 to 105 ° C. for 3 hours to obtain 200 kg of a distillate. By treating the above distillate with an RO membrane concentrator NTR-70HG S2F (manufactured by Nitto Denko Corporation) at an operating pressure of 4 MPa and a circulating flow rate of 7 L / min for 3 hours, 14.0 kg of black tea extract (reference product 3) , Bx 0.45 °, pH 4.41).

(Example 11: Ethanol concentration of black tea extract + enzyme treatment)
3 g of 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) were added to 27 g of the black tea extract of Reference Product 3, and the enzyme treatment was performed by standing at 40 ° C. for 16 hours. After the enzyme treatment, the enzyme was inactivated by heating at a temperature of 70 ° C., then cooled to 30 ° C. or less, and subjected to 200 mesh filtration to obtain 30 g of the enzyme-treated black tea extract (Product 8 of the present invention).

(Example 12: Enzyme change during enzyme treatment)
In Example 11, except that the enzyme was changed to lipase MER (manufactured by Amano Enzyme Co., Ltd.), 30 g of the enzyme-treated black tea extract (present product 9) was obtained by the same treatment as in Example 11. .

(Comparative Example 4: Untreated enzyme product)
In Example 11, except for not adding lipase AY, 30 g of black tea extract (Comparative Product 4) was obtained by the same treatment as in Example 11.

(Example 13: Temperature change during enzyme treatment)
In Example 11, except that the temperature at the time of enzyme treatment with the addition of lipase AY was changed to 25 ° C., 30 g of the enzyme-treated black tea extract (Product 10 of the present invention) was obtained by the same treatment as in Example 11. It was.

(Example 14: Temperature change during enzyme treatment)
In Example 11, except that the temperature at the time of enzyme treatment with the addition of lipase AY was changed to 50 ° C., all of the same treatment as in Example 11 yielded 30 g of the enzyme-treated black tea extract (present product 11). It was.

(Comparative Example 5: Temperature change during enzyme treatment)
In Example 11, 30 g of the enzyme-treated black tea extract (Comparative Product 5) was obtained by performing the same treatment as in Example 11 except that the temperature during the enzyme treatment with the addition of lipase AY was changed to 70 ° C. .

(Example 15: Ethanol concentration of black tea extract + enzyme treatment)
In Example 11, 9 g of 95% aqueous ethanol solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) were added to 21 g of the black tea extract of Reference product 3, and then the same treatment as in Example 11 was carried out. 30 g of the treated black tea extract (Invention product 12) was obtained.

(Example 16: Ethanol concentration of black tea extract 50% + enzyme treatment)
In Example 11, the procedure of adding 15 g of 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) to 15 g of the black tea extract of Reference Product 3 was carried out in the same manner as in Example 11 to treat the enzyme. 30 g of the treated black tea extract (Invention product 13) was obtained.

(Comparative Example 6: Ethanol concentration of black tea extract 60% + enzyme treatment)
In Example 11, the procedure of adding 18 g of 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme Co., Ltd.) to 12 g of the black tea extract of Reference product 3 was carried out in the same manner as in Example 11 to treat the enzyme. 30 g of treated black tea extract (Comparative product 6) was obtained.

(Example 17: Change of enzyme treatment time)
In Example 11, except that the enzyme treatment time was changed to 8 hours, 30 g of the enzyme-treated black tea extract (present product 14) was obtained by the same treatment as in Example 11.

  Table 7 and Table 8 show a comparison of the conditions of Examples 11 to 17 and Comparative Examples 4 to 6.

(Example 18: Sensory evaluation of black tea extract)
The tea extract obtained by the above production method was evaluated for fragrance by 10 well-trained panelists. For the fragrance evaluation, the above-mentioned enzyme-treated black tea extract was prepared in a 30 mL sample bottle, and the fragrance of the bottle mouth and its solution were applied to odor paper for the comparative product 4 and evaluated. The fragrance score is -1: aroma is degraded, 0: no significant difference, 1: tea-like aroma with a slight aging feeling, 2: aging feeling, as compared with Comparative Product 4 (unenzyme-treated product) Tea-like aroma, 3: Scored as a tea-like aroma with a markedly matured sensation. Table 9 shows the average scores and average aroma evaluation results of the 10 panelists.

  From the results of Table 9, it was shown that a black tea extract with a sense of aging can be produced by performing the lipase treatment. Moreover, the unpleasant burnt odor which generate | occur | produces when carrying out steam distillation of the tea leaf of black tea was reduced by performing a lipase process, and the fruity feeling was reinforced. Moreover, when the temperature of the lipase treatment was increased as in Comparative Example 5, the enzyme was inactivated during the lipase treatment, and a black tea extract with a sense of aging could not be produced. Furthermore, when the ethanol concentration of the black tea extract during the lipase treatment was increased as in Comparative Example 6, a black tea extract with a sense of aging could not be produced.

(Reference Example 4: Production of black tea extract)
10 kg of Uba plain type, which is a commercially available tea tea leaf, was packed in a stainless steel column, 100 g of tea leaf was charged into a 12 L glass column, 100 kg of 90 ° C. hot water was added, and the mixture was left to stand for 1 hour. Then, 80 kg of black tea extract (reference product 4, Bx1.2 °) was obtained by separating the tea leaves.

(Example 19: Flavor evaluation of tea beverage)
As shown in Table 10 below, the present invention products 8 to 14 and comparative products 4 to 6 were blended with a black tea beverage base material to prepare a black tea beverage.

  About the tea drink prepared by the said method, flavor evaluation was performed by 10 panelists who were well trained for the tea drink which mix | blended the comparative product 4. Flavor evaluation was evaluated by tasting a tea beverage containing the products 8 to 14 of the present invention and the comparative products 4 to 6. Flavor score is -1: flavor is degraded, 0: no significant difference, 1: tea-like flavor with a slight ripening feeling, 2: ripening sensation, as compared with comparative product 4 (unenzyme-treated product) Scored as a tea-like flavor, 3: a tea-like flavor with a remarkable aging feeling. Table 11 shows the average scores and average flavor evaluation results of the 10 panelists.

  From the results of Table 11, it was shown that a black tea beverage having a fruity-like sweetness can be produced by performing lipase treatment. Moreover, by performing the lipase treatment, the astringent feeling derived from tea leaves derived from black tea and the burning feeling derived from steam distillation were reduced, the fruity-like sweetness spread in the mouth and the feeling of fermentation increased. Moreover, when the temperature of the lipase treatment was increased as in Comparative Example 5, the enzyme was deactivated during the lipase treatment, and a black tea beverage having a fermented feeling could not be produced. Furthermore, even when the ethanol concentration of the black tea extract during the lipase treatment was increased as in Comparative Example 6, a black tea beverage with a fermented feeling could not be produced.

(Example 20: Determination of fatty acid ethyl ester in black tea extract)
The contents of ethyl acetate, ethyl propionate and ethyl butyrate contained in the present invention products 8 to 14 and comparative products 4 to 6 were measured by HPLC method. The analysis results are shown in Table 12. The measurement of fatty acid ethyl ester by the HPLC method was performed in the same manner as in Example 10.

  From the results of Table 12, it was shown that by performing the lipase treatment, the esterification reaction was promoted and the fatty acid ethyl ester increased. Thereby, it was shown that fatty acid ethyl ester contributed to the aging feeling of black tea extract together with the result of sensory evaluation. When the temperature of the lipase treatment was increased as in Comparative Example 5, the enzyme was inactivated during the lipase treatment, suggesting that fatty acid ethyl ester is hardly generated. It was also suggested that when the ethanol concentration of the water-containing ethanol solvent at the time of lipase treatment was increased as in Comparative Example 6, fatty acid ethyl ester was similarly hardly formed.

Claims (5)

  An enzyme-treated plant extract, characterized in that an alcohol is added to a steam-extracted plant extract obtained by steam-distilling a plant raw material so that the alcohol concentration is 0.1% by mass to 50% by mass, followed by lipase treatment. Production method.   The manufacturing method according to claim 1, wherein heating is performed at 20 ° C. to 60 ° C. during the lipase treatment.   (1) A step of steam-distilling plant raw material to obtain a steam-extracted plant extract, (2) a step of concentrating the plant extract obtained in step (1) using a reverse osmosis membrane, (3) step (2) An alcohol-treated plant comprising a step of adding an alcohol to the reverse osmosis membrane-concentrated plant extract obtained in step 1 so that the alcohol concentration is 0.1% by mass to 50% by mass, followed by a lipase treatment at 20 ° C. to 60 ° C. Extract manufacturing method.   The production method according to any one of claims 1 to 3, wherein the plant material is coffee or tea.   The production method according to any one of claims 1 to 4, wherein the alcohol is ethanol.