JP2017216949A - Method for producing tea fermentation product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem that the production of acetic acid with microorganisms using a tea-extract including tannin having a concentration higher than that of a tea leachate directly drunk as a favorite drink has been difficult, to provide a high concentration tea fermentation product including acetic acid and also including a tea-derived component highly than the fermentation product of a tea leachate directly drunk as a favorite drink, a method for producing the same, food and drink using the tea fermentation product, and a method for producing the same.SOLUTION: The fact that, by the incorporation of a step where a tea extract is treated with tannase and a step where the tea extract is fermented with microorganisms having acetic acid fermentation capacity in the presence of ethanol, the efficient acidic acid fermentation is made possible owing to the microorganisms having acetic acid fermentation capacity has been found. In this way, the fact that a high concentration tea fermentation product including a tea-derived component at a concentration higher than that in the fermentation product of a tea leachate including acetic acid and also directly drunk as a favorite drink can be produced has been found to perfect this invention.SELECTED DRAWING: None

Description

  The present invention relates to a fermented tea product and a method for producing the same.

  As a tea fermented product, black tea mushrooms (comb tea) obtained by fermenting sweetened black tea with bacteria are known. Patent Document 1 describes a method of producing a black tea mushroom beverage by isolating a bacterial strain from a common black tea mushroom and inoculating the black tea sugar liquid with the bacterial strain. Patent Document 2 describes a method for producing a fermented beverage in which sugar is added to an aqueous extract prepared from 0.5 to 2% black tea or coffee and fermented with yeast and bacteria. In addition, any fermented product is a beverage ingested at the same concentration, and for the preferred beverages in the 5th edition supplemented Japanese food standard ingredient table (this table), the tea exudate is leached using 360 g of hot water for 360 mL of hot water. Since it is described by the law, when the ratio of tea ingredients to water is converted based on the description, black tea is a beverage leached using about 1.4% of ingredients to water. I understand. Moreover, since the water | moisture content of black tea infusion is 99.7%, solid content is 0.3%.

  On the other hand, a method for increasing the yield and solubility of tea solids by enzymatic treatment of tea leaves with an enzyme solution containing tannase, and a method for producing tea extracts in which tea raw materials are extracted in the presence of protease and tannase Known (Patent Documents 3 and 4).

Japanese Patent Laid-Open No. 08-322555 Japanese Patent Laid-Open No. 09-220054 Japanese Patent Laid-Open No. 04-63662 JP 2003-144049 A

  The tannin contained in tea extract is easy to react with proteins and metal ions, and is known to suppress the activity of microorganisms, and it contains tea tannin at a higher concentration than tea exudate that is directly consumed as a good beverage. It was difficult to produce acetic acid by microorganisms using the product. The present invention has been made in view of the above, and a high-concentration tea fermented product containing acetic acid and containing tea-derived components at a higher concentration than a fermented product of tea infusion that is directly drinkable as a good beverage, and a method for producing the same And the food-drinks using this fermented tea, and its manufacturing method are provided.

  The inventors include a step of treating a tea extract with tannase and a step of fermenting the tea extract with a microorganism having an acetic acid fermentation ability in the presence of ethanol, so that the microorganism having an acetic acid fermentation ability can be efficiently fermented with acetic acid. It has been found that it is possible to produce a high-concentration tea fermented product that contains acetic acid and contains tea-derived components at a higher concentration than the fermented product of tea infusion that is directly consumed as a good beverage. The present invention has been completed.

That is, the present invention relates to the following aspects [1] to [6].
[1] A method for producing a tea fermented product, comprising a step of treating a tea extract with tannase and a step of fermenting the tea extract with a microorganism having an acetic acid fermentation ability in the presence of ethanol.
[2] The method for producing a fermented tea product according to [1], wherein the tea extract contains 0.5% by weight or more of a tea raw material-derived solid content.
[3] The method for producing a tea fermentation product according to [1] or [2], wherein 0.1 to 10% by weight of ethanol is contained with respect to 100% by weight of the tea extract.
[4] The method for producing a fermented tea according to any one of [1] to [3], wherein the fermented tea contains 0.3% by weight or more of acetic acid.
[5] A tea fermentation product obtained by the production method according to any one of [1] to [4], wherein the content of acetic acid is 0.3% by weight or more when the tea fermentation product is 100% by weight. Tea fermented product.
[6] A method for producing a food or drink containing a tea fermentation product obtained by the production method according to any one of [1] to [4].

  According to the present invention, it is possible to provide a high-concentration tea fermented product that contains acetic acid and contains tea-derived components at a higher concentration than the fermented product of tea infusion that is directly consumed as a good beverage. Furthermore, the manufacturing method which can manufacture this high concentration tea fermented product simply and efficiently can be provided. Moreover, since the tea fermented product having a high concentration can be produced, production efficiency is good and production costs and transportation costs can be suppressed. Furthermore, the tea fermented product can be used after being diluted, and by adding a small amount to various foods and drinks, a good flavor can be imparted and a food and drink having good flavors can be provided.

  The tea extract according to the present invention is not particularly limited as long as it is an extract obtained by extracting a tea raw material produced from leaves, stems, etc. of a tea tree with an aqueous solvent. Any of tea, semi-fermented tea, fermented tea, post-fermented tea, and the like may be used, and examples include green tea, oolong tea, and black tea. Two or more kinds of tea ingredients may be used in combination. In addition, in order to distinguish from the tea which is extracted from tea leaves etc. and is in a liquid form, in this application, the tea leaves etc. used for extraction are referred to as “tea raw materials”.

  The extraction method of the tea extract may be performed by a general method, and is not particularly limited as long as an extract containing tea-derived components can be extracted from the tea raw material using an aqueous solvent. The aqueous solvent is preferably water, and may be an aqueous solution containing an inorganic salt, ethanol or the like. The ratio of the aqueous solvent and the raw material is not particularly limited, but it is preferable to use 2% by weight or more of the tea raw material with respect to 100% by weight of the aqueous solvent, 3% by weight or more, 4% by weight or more, 5% by weight or more, 6 More preferably, it is more than wt%, more than 8 wt% or more than 10 wt%. The extraction temperature is preferably 15 to 140 ° C, more preferably 20 to 130 ° C, still more preferably 30 to 120 ° C, and most preferably 40 to 100 ° C. The extraction time is preferably 1 minute to 12 hours, more preferably 2 minutes to 6 hours, and even more preferably 5 minutes to 3 hours. The extraction may be performed under normal pressure conditions or pressurized conditions. It is preferable to perform solid-liquid separation after the extraction, and the liquid can be recovered from the mixture containing the tea raw material by filtration through a nonwoven fabric, centrifugation, or the like. A commercially available tea extract may be used, and an extract concentrated after extraction may be used.

  The solid content derived from the tea raw material in the tea extract is not particularly limited as long as the fermented tea product of the present invention is obtained, but is preferably 0.5% by weight or more, 0.6% by weight or more, 0.8% by weight or more. 1.0% by weight or more, 1.2% by weight or more, 1.5% by weight or more, or 2.0% by weight or more is more preferable.

  The production method of the present invention includes a step of treating a tea extract with tannase. The tannase is not particularly limited as long as it is an enzyme that hydrolyzes tannins such as catechins and gallic acid ester derivatives to generate gallic acid, and bacterial or fungal enzymes can be used. Examples include enzymes derived from bacteria belonging to Aspergillus genus, Penicillium genus, Rhizopus genus, Mucor genus, etc., for example, tannase preparations manufactured by Mitsubishi Chemical Foods Co., Ltd. it can.

  The tannase treatment conditions are not particularly limited as long as the tannin in the tea extract is decomposed to such an extent that acetic acid fermentation can be performed. For example, the amount of tannase preparation added is when the tea extract is 100% by weight. , Preferably 0.05 to 5% by weight, more preferably 0.1 to 2% by weight. The reaction conditions can be appropriately set in consideration of the optimum pH and temperature of the enzyme, and pH and temperature stability. For example, treatment at pH 2 to 8 and 10 to 60 ° C. can be exemplified, and pH 3 to 20, 20 to 20 ° C. 50 ° C. is preferred. Although processing time can be suitably adjusted according to processing conditions, for example, 5 minutes-30 hours can be illustrated, and 10 minutes-24 hours are preferable.

  The tannase addition is not particularly limited as long as tannin in the tea extract can be decomposed by tannase to such an extent that acetic acid fermentation can be performed, and may be before or during fermentation by a microorganism having an acetic acid fermentation ability. In the case of before fermentation, it may be added at the start of extraction or in the middle of extraction, and an enzyme reaction may be performed in parallel with tea extraction, or may be added after extraction. In the middle of fermentation, an enzyme reaction may be performed in parallel with fermentation by microorganisms.

  The production method of the present invention includes a step of fermenting with a microorganism having an ability to ferment acetic acid in the presence of ethanol. Ethanol is not particularly limited as long as a microorganism having an ability to ferment acetic acid can be used as a nutrient source, but it is preferably contained in an amount of 0.1 to 10% by weight, preferably 0.2 to 8.0% by weight, based on the total liquid amount during fermentation. It is more preferable that 0.3 to 5.0% by weight is further included. Moreover, ethanol may be added or may be produced in the production process by microorganisms. The microorganism that can produce ethanol may be any microorganism that has the ability to ferment ethanol and that can assimilate saccharides to produce ethanol, and examples thereof include yeast. For example, Saccharomyces cerevisiae, S. et al. Bayanus, S.B. Pastorianus et al., Saccharomyces genus, Schizosaccharomyces pombe et al. Schizosaccharomyces genus, Candida utilis et al. cerevisiae is preferred. For ethanol production by the microorganism, it is preferable to further add saccharides or raw materials containing saccharides. The saccharide or the raw material containing the saccharide is not particularly limited as long as the microorganism can assimilate to produce ethanol. Examples of the saccharide include monosaccharides such as glucose, fructose, and galactose, and disaccharides such as sucrose and maltose. Examples of the raw material containing saccharides include sugar raw materials such as invert sugar, isomerized sugar and starch syrup, and seasoning raw materials such as miso. The ethanol production conditions are not particularly limited as long as the microorganism can produce ethanol. For example, the temperature is preferably 20 to 40 ° C., more preferably 25 to 35 ° C., and the time is preferably 10 minutes to 24 hours, and 20 minutes to 18 hours is more preferable, and 30 minutes to 12 hours is more preferable.

  The microorganism having acetic acid fermenting ability may be any microorganism that can assimilate ethanol to produce acetic acid, and examples thereof include acetic acid bacteria. For example, Acetobacter pasteurianus, A.M. Acetobacter genus such as Acetaceae, Komagataeibacter hansenii, K. et al. Xylinus et al., Komagataeibacter genus, Gluconobacter oxydans, G. et al. Examples include bacteria belonging to the genus Gluconobacter such as Fratururii. The conditions for producing acetic acid are not particularly limited as long as the microorganism can produce acetic acid, but it is preferable to ventilate, stir or shake, and supply oxygen. The fermentation temperature is preferably 20 to 40 ° C, more preferably 25 to 35 ° C, and the fermentation time is preferably 10 to 48 hours, more preferably 12 to 36 hours.

  Extraction from the tea raw material described above, enzyme treatment with tannase and fermentation with microorganisms having acetic acid fermentation ability may be performed in parallel as long as the tea fermented product of the present invention can be produced. In addition, when producing | generating ethanol by the microorganisms which have alcohol fermentability in a manufacturing process, this process may also be performed in parallel with the above.

  The tea fermentation product of the present invention can be produced by the method described above. The tea fermented product of the present invention preferably contains acetic acid in an amount of 0.3% by weight or more, more preferably 0.35% by weight or more, and 0.4% by weight when the entire tea fermented product is 100% by weight. % Or more is more preferable, and 0.5% by weight or more is particularly preferable. The fermented tea may be further used as a dried product by performing drum drying, air drying, spray drying, vacuum drying and / or freeze drying.

  The tea fermented product of the present invention contains acetic acid and contains tea-derived components in a higher concentration than tea exudate that is directly drunk as a good beverage, so it can be diluted and used for each food and drink. can do. By adding to each food / beverage product, each food / beverage product can be manufactured and moderate acidity and fermentation flavor can be provided. Although the amount added to each food and drink is not particularly limited as long as a good sensory function is obtained, it is preferably 0.1 to 20%, more preferably 0.5 to 15%, and still more preferably 1.0 to 10%. . Although the food / beverage products to add are not specifically limited, Beverages, such as a soft drink, juice, alcoholic beverage, soup, baked confectionery, Japanese sweets, ice cream, etc. can be illustrated.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples. In the present invention, all percentages are by weight unless otherwise specified.

[Preparation 1]
In a container, 250 g of tea material, 2250 g of tap water and 5 g of tannase (Mitsubishi Chemical Foods Co., Ltd.) were added and mixed. After performing extraction and enzyme treatment in parallel at 45 ° C. for 30 minutes, at 60 ° C. for 30 minutes, Extraction and enzyme deactivation treatment were performed in parallel. Subsequently, 1750g of preparation 1 (solid content: 3.4%) which is a tannase processing black tea extract was obtained by carrying out solid-liquid separation using a nonwoven fabric, and collect | recovering liquid parts.

[Preparation 2]
In a container, 250 g of tea raw material and 2250 g of tap water were mixed and extracted at 45 ° C. for 30 minutes, and then extracted at 60 ° C. for 30 minutes. Next, solid-liquid separation was performed using a non-woven fabric, and the liquid part was recovered, thereby obtaining 1750 g of a preparation 2 (solid content: 2.8%) as a black tea extract (tannase untreated).

[Preparation 3]
A sencha raw material 100 g, tap water 900 g and tannase 2 g were put in a container and mixed, and extraction and enzyme treatment were performed in parallel at 45 ° C. for 60 minutes. Next, solid-liquid separation was performed using a non-woven fabric, and the liquid part was recovered, thereby obtaining 600 g of preparation 3 (solid content: 3.5%), which was a tannase-treated sencha extract.

[Preparation 4]
A sencha raw material 100 g and tap water 900 g were put in a container, mixed, and extracted at 45 ° C. for 60 minutes. Next, solid-liquid separation was performed using a non-woven fabric, and the liquid part was recovered, thereby obtaining 600 g of Preparation 4 (solid content: 3.1%), which was a sencha extract (tannase untreated).

[Example 1]
(Tannase-treated black tea fermentation product 1)
After adding 1 g of 95% ethanol to 50 g of the tannase-treated black tea extract (preparation 1, solid content: 3.4%) obtained in Preparation 1, Acetobacter pasteurianus NBRC 3283 strain which is a microorganism having an acetic acid fermentation ability (implementation) Example 1-1), Komagataeibacter hansenii NBRC 14820 strain (Example 1-2), A.I. By inoculating aceti NBRC 14818 strain (Example 1-3) or Gluconobacter oxydans NBRC 3189 strain (Example 1-4) at about 1 × 10 ⁵ cfu / g, respectively, and shaking culture at 30 ° C. for 20 hours, 45 g of execution products 1-1 to 1-4, which are tannase-treated black tea fermentation products 1, were obtained.

[Example 2]
(Fermented tannase-treated green tea)
The tannase-treated sencha extract (preparation 3, solid content: 3.5%) obtained in Preparation 3 had a solid content of 3.0% (Example 2-1) and 2.4% (Example 2), respectively. -2), 1.8% (Example 2-3), 1.2% (Example 2-4) or 0.6% (Example 2-5) diluted with tap water, and the total amount Was adjusted to 50 g each. Next, 1 g of 95% ethanol was added to each, and then A. cerevisiae, which is a microorganism having acetic acid fermentation ability. pasteurianus NBRC 3283 strain was inoculated to about 1 × 10 ⁵ cfu / g and cultured at 30 ° C. for 18 hours with shaking, so that 45 g of each of the practical products 2-1 to 2-5, which were tannase-treated sencha fermentation products, were obtained. Obtained.

[Example 3]
(Tannase-treated oolong tea fermented product)
The container was mixed with 50 g of oolong tea raw material, 450 g of tap water and 1 g of tannase, and extraction and enzyme treatment were performed in parallel at 45 ° C. for 30 minutes. Next, solid-liquid separation was performed using a non-woven fabric, and the liquid part was collected to obtain 380 g of tannase-treated Oolong tea extract (solid content: 2.3%). After adding 0.5 g of 95% ethanol to 50 g of the extract, A. a microorganism having an acetic acid fermentation ability. pasteurianus NBRC 3283 strain was inoculated to be about 1 × 10 ⁵ cfu / g and cultured with shaking at 30 ° C. for 18 hours to obtain 45 g of tungase-treated oolong tea fermented product 3.

[Example 4]
(Tannase-treated fermented black tea 2)
200 g of tea raw material and 1800 g of tap water were put in a container, mixed, and extracted at 80 ° C. for 10 minutes. Subsequently, solid-liquid separation was performed using a non-woven fabric, and the liquid part was recovered, thereby obtaining 1200 g of a black tea extract (solid content: 4.9%). 1200 g of the extract is cooled to about room temperature, 2.4 g of tannase and 24 g of anhydrous crystalline glucose are added and mixed, and Saccharomyces cerevisiae NBRC2347 strain, which is a microorganism having ethanol fermentation ability, is about 1 × 10 ⁷ cfu / g and acetic acid. A. A microorganism having fermentation ability pasteurianus NBRC 3283 strain was inoculated at about 1 × 10 ⁵ cfu / g and cultured at 30 ° C. for 19 hours with aeration and agitation. After culturing, 1200 g of the practical product 4 which is tannase-treated black tea fermented product 2 was obtained by sterilizing at 60 ° C. for 30 minutes.

[Comparative Example 1]
It processed like Example 1 (1-1 to 1-4) except using the preparation 2 instead of the preparation 1 used in Example 1, and each 45g of comparative products 1-1 to 1-4 were used. Obtained.

[Comparative Example 2]
It processed similarly to Example 2 (2-1 to 2-5) except using the preparation 4 instead of the preparation 3 used in Example 2, and each comparative product 2-1 to 2-5 is 45g. Obtained.

[Evaluation test]
Tea preparations for Preparations 1 to 4, Examples 1-1 to 1-4, 2-1 to 2-5, 3 and 4 and Comparative Products 1-1 to 1-4 and 2-1 to 2-5 Tables 1 to 4 show the derived solid content (% by weight), presence / absence of tannase treatment, ethanol addition rate (% by weight) or anhydrous crystalline glucose addition rate (% by weight), and microbial inoculation amount. Furthermore, the acetic acid concentration (weight%) in a preparation, an implementation product, and a comparative product was measured on the following measurement conditions, and was shown to Tables 1-4.

<Acetic acid measurement conditions: HPLC>
Detector: UV detector (ultraviolet wavelength 210 nm)
Column: Hamilton PRP-X300 (inner diameter 4.1 mm, length 250 mm)
Mobile phase: 6 mM perchloric acid aqueous solution Flow rate: 1.0 mL / min Column temperature: 50 ° C.
Standard: Acetic acid (special grade, manufactured by Wako Pure Chemical Industries, Ltd.) was appropriately diluted with distilled water to prepare a calibration curve.
Specimen: Each sample diluted appropriately with distilled water.

  In addition, preparations 1 to 4, execution products 1-1 to 1-4 and 2-1 to 2-5, 3 and 4 and comparative products 1-1 to 1-4 and 2-1 to 2-5 each 10 g Sensory evaluation was carried out using a sample diluted with 10 times each by adding 90 g of mineral water to each sample, and the results are shown in Tables 1 and 2. The sensory evaluation was as follows: ◯: “Preferable because there is moderate acidity and fermentation flavor”, ×: “Preferably because acidity and fermentation flavor are weak and undesirable”.

  From Table 1, as for tannase-treated black tea extract, all of the practical products 1-1 to 1-4 fermented with microorganisms having the ability to ferment acetic acid by adding ethanol have an acetic acid concentration of 0.5% or more. The sensory evaluation of the 10-fold diluted solution was a result that both had an appropriate acidity and fermentation flavor and were preferable. On the other hand, for the tannase-untreated black tea extract, the comparative products 1-1 to 1-4, which were fermented with each microorganism having the ability to ferment acetic acid by adding ethanol, were mostly non-detectable in acetic acid, and all had acetic acid concentrations. The sensory evaluation of the 10-fold diluted solution was not preferable because the acidity and fermentation flavor were both weak. In addition, preparation 1 (unfermented), which is a tannase-treated black tea extract with only tannase treatment, and preparation 2 (unfermented), which is a black tea extract with only extraction processing, were both undetected.

  From the above, in the black tea extract (prepared product 2) containing a tea ingredient-derived component at a higher concentration than the black tea infusion that is directly drunk as a good beverage, fermentation by microorganisms having acetic acid fermentation ability was not sufficiently performed. In the tannase-treated black tea extract subjected to tannase treatment, fermentation was carried out with any microorganism having acetic acid fermentation ability, and 0.5% or more of acetic acid was produced in the fermented product. Therefore, in order to obtain a high concentration black tea fermented product having moderate acidity and fermentation flavor even when diluted 10 times, it is important to perform fermentation with microorganisms having acetic acid fermentation ability in the presence of tannase and ethanol. I found out. Furthermore, it was found that the fermented tea of the present invention can be produced by any microorganism of the genus Acetobactor, Komagataeibactor, and Gluconobacter.

  From Table 2, the diluted product obtained by adjusting the solid content of the tannase-treated sencha extract to 0.6 to 3.0% with water was added with ethanol and fermented with a microorganism having an acetic acid fermenting ability 2-1 In each of ˜2-5, the acetic acid concentration was 0.3% or more, and the sensory evaluation of the 10-fold diluted solution was preferable because both the acidity and fermentation flavor were suitable. The lower the solid content of the tannase-treated sencha extract, the lower the acetic acid concentration of the obtained tannase-treated black tea fermentation product. On the other hand, for a diluted product in which the solid content of tannase-untreated sencha extract was adjusted to 0.6 to 3.0% with water, comparative product 2-1 was added with ethanol and fermented with a microorganism having an acetic acid fermenting ability. In ˜2-5, most of the acetic acid was not detected, and the acetic acid concentration was less than 0.2%, and the sensory evaluation of the 10-fold diluted solution was unfavorable because the acidity and fermentation flavor were both weak. In addition, preparation 3 (unfermented), which is a tannase-treated sencha extract with only tannase treatment, and preparation 4 (unfermented), which is a sencha extract with only extraction treatment, did not detect acetic acid.

  As mentioned above, fermentation by the microorganisms which have an acetic acid fermenting ability was performed by diluting the tea raw material origin solid content in the said sencha extract to 1.2% or less, but the acetic acid density | concentration in fermented material is 0.2. The sensory evaluation of the 10-fold diluted solution was not preferable because it was less than%. On the other hand, the tannase-treated sencha extract was fermented with microorganisms having the ability to ferment acetic acid at any dilution level, and 0.3% or more of acetic acid was produced in the fermented product. Therefore, in order to obtain a high concentration sencha fermented product that has moderate acidity and fermentation flavor even when diluted 10 times, it is important to perform fermentation with microorganisms having acetic acid fermentation ability in the presence of tannase and ethanol. I found out.

  From Table 3, with respect to the tannase-treated Oolong tea extract, ethanol 3 was added and fermented by a microorganism having an acetic acid fermentation ability, the acetic acid concentration was 0.83%, and the sensory evaluation of the 10-fold diluted solution was The result was that it had a suitable acidity and fermentation flavor, and was favorable. Therefore, for oolong tea extract, 0.5% or more acetic acid is produced by fermentation with microorganisms capable of acetic acid fermentation in the presence of tannase and ethanol. It was found that a high-concentration oolong tea fermented product having a flavor can be obtained.

  From Table 4, the tannase treatment process, the ethanol production process by adding the yeast that is the microorganism having ethanol fermentation ability and the sugar that can be assimilated by the yeast, and the fermentation process by the microorganism having the acetate fermentation ability are performed in parallel for the tea extract. In Example 4, the acetic acid concentration was 1.37%, and the sensory evaluation of the 10-fold diluted solution had favorable acidity and fermentation flavor, and was preferable. Therefore, ethanol that can be assimilated by microorganisms having the ability to ferment acetic acid is generated by adding yeast having ethanol fermenting ability and sugars that can be assimilated by yeast instead of adding ethanol, thereby having acetic acid fermenting ability. It was found that fermentation by microorganisms became possible, acetic acid was produced, and a high concentration black tea fermented product having an appropriate acidity and fermentation flavor even when diluted 10 times was obtained. In other words, it was found that ethanol only needs to be present for acetic acid fermentation, and the ethanol may be added or may be generated in the production process by a microorganism having ethanol fermentation ability.

Claims (6)

  A method for producing a tea fermented product, comprising a step of treating a tea extract with tannase and a step of fermenting the tea extract with a microorganism having an acetic acid fermentation ability in the presence of ethanol.   The method for producing a fermented tea product according to claim 1, wherein the tea extract contains 0.5% by weight or more of a tea raw material-derived solid content.   The method for producing a fermented tea product according to claim 1 or 2, comprising 0.1 to 10% by weight of ethanol with respect to 100% by weight of the tea extract.   The method for producing a fermented tea according to any one of claims 1 to 3, wherein the fermented tea contains 0.3% by weight or more of acetic acid.   A tea fermentation product obtained by the production method according to any one of claims 1 to 4, comprising 0.3% by weight or more of acetic acid when the tea fermentation product is 100% by weight. .   The manufacturing method of the food / beverage products containing the tea fermented product obtained by the manufacturing method of any one of Claims 1-4.