JP4381263B2 - Production of tea extracts and tea flavorings - Google Patents

Description

  The present invention relates to a tea extract with enhanced aroma and an enzyme treatment method for producing a tea flavor.

  In recent years, tea has been used in various processed products, and its application fields are expanding year by year, and the amount of flavor used has been increasing. For example, in processed foods, they are used in particular for tea drinks, milk drinks, functional drinks, confectionery candies, cookies, cakes, jelly, and the like. In addition, tea flavors are increasingly used as fragrances and lotions for cosmetics and toiletries.

  Although it is possible to use blended fragrances in these processed products, it is strongly desired to use fragrances collected from natural teas due to an increase in consumers' natural taste.

  On the other hand, the aroma of teas is very delicate and has a property of easily disappearing in the process of manufacturing processed products. For example, in the production of beverages, beverages filled in cans or PET bottles require heat sterilization at the time of filling or after filling in the production process, so that aroma components deteriorate or decrease, and tea beverages that are drowned from tea leaves at home. Compared with fragrance, it cannot be said that it is sufficiently satisfactory in aroma.

  As a method for solving this problem, a technique for recovering and using an aromatic substance obtained by distillation is widely used as a general method. For example, a method of condensing a gas containing an aroma component with a cryogenic liquid through an inert gas such as nitrogen gas through tea leaves (see Patent Document 1), an extract obtained by water extraction of tea leaves, or distillation or liquefied carbon dioxide from tea leaves Volatile aroma components are recovered through inert gas moistened with instant powdered tea (see Patent Document 2), moistened black tea or green tea consisting of the extract and tea leaf powder obtained by extraction. After dehydration, dried tea A method of passing through and re-scenting (see Patent Document 3), and a method of collecting aroma components that are vaporized by adding water at room temperature or lower to a dried product containing aroma components (Patent Document 4) See), a method of obtaining a recovered aroma with reduced heating odor by bringing the recovered incense obtained by steam distillation of tea leaves into contact with untreated tea leaves again (see Patent Document 5), and performing steam distillation in the presence of an antioxidant Get fragrance Such method (see Patent Document 6) have been proposed. However, in the above method, since ordinary tea leaves are used as an aroma collection raw material, the absolute amount of free aroma components is limited, and a significant increase in aroma cannot be expected, which is not always satisfactory. .

  On the other hand, research on the aroma components of tea has recently progressed rapidly, and the tea extract is used to confirm the presence of glycosides in the extract using enzymes that degrade glycosides such as β-glucosidase. Research is ongoing.

For example, it is suggested that main flavors such as linalool, geraniol, benzyl alcohol, methyl salicylate, and 2-phenylethanol are present in the tea leaves as their glycosides (precursors) (see Non-Patent Documents 1 and 2). (Z) -3-hexenol β-D-glucoside and benzyl alcohol β-D-glucoside were isolated from Yabukita species (see Non-Patent Documents 3 and 4), and geraniol, benzyl alcohol, linalool and Each β-primeveroside (6-O-β-xylosyl β-D-glucoside) of 2-phenylethanol has been isolated (see Non-Patent Documents 5 and 6).
JP-A-61-254145 JP-A 63-3755 JP-A-63-137646 JP-A-4-23895 JP-A-8-116882 JP-A-8-73886 Phytochemistry, vol. 20, p2145 (1981) Agric. Biol. Chem. , Vol. 54, p1023 (1990) Agric. Biol. Chem. , Vol. 55, p1205 (1991) Agric. Biol. Chem. , Vol. 58, p592 (1994) Phytochemistry, vol. 33, p 1373 (1993) Biotec. Biochem. , Vol. 58, p1532 (1994)

  However, the research on glycosides described above focuses on analyzing the mechanism of aroma generation in the fermentation process of tea and the glycosides in tea extracts, and effective for all glycosides present in tea leaves. It is insufficient from the point of view of using it.

  An object of the present invention is to provide a tea extract and a tea fragrance with enhanced aroma by efficiently extracting a glycoside from tea leaves.

  It is already known that when a tea leaf is extracted with water or hot water and a glycoside-degrading enzyme is allowed to act on this extract, the glycoside is decomposed and a new aroma is produced. However, this time, surprisingly, when a glycoside-degrading enzyme is allowed to act on tea leaves when and / or after the tea leaves are treated with tannase, the aroma substance is significantly increased. When the treatment was carried out in the presence of protease, it was found that the aromatic substance was further increased, and the present invention was completed.

  Thus, the present invention provides a method for producing a tea extract with enhanced aroma, characterized by allowing a glycoside-degrading enzyme to act on tea leaves when and / or after the tea leaves are treated with tannase and optionally further protease. Is to provide.

  The present invention also includes a first step in which a glycoside-degrading enzyme is allowed to act on tea leaves when and / or after the tea leaves are treated with tannase, and the tea extract obtained in the first step is aroma-concentrated. It provides the manufacturing method of the tea fragrance | flavor characterized by consisting of the 2nd process which uses for 2nd and obtains a fragrance | flavor concentrate.

  According to the present invention, tea extracts and tea fragrances with an aroma enhanced by obtaining dozens of odorous substances compared to the conventional method of causing glycoside-degrading enzymes to act on tea extracts. Can be provided.

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

  Examples of tea leaves that can be used as raw materials in the method of the present invention include, for example, non-fermented tea such as sencha, roasted tea, gyokuro, kabusecha, and tencha (hereinafter collectively referred to as steamed tea); Ureshino tea, Aoyagi tea, various types of China Non-fermented teas such as tea (hereinafter collectively referred to as kettle roasted teas); semi-fermented teas such as baling tea, iron kannon tea, oolong tea; and fermented teas such as black tea, Awaban tea, Goishi tea, and puar tea it can. The above tea raw materials can be used as they are, but normally, when equipment such as cutting, crushing and grinding is performed using an apparatus used in food production, etc., and enzyme treatment is performed, aroma components are produced. Is further promoted and effective. In particular, non-fermented tea and semi-fermented tea rich in glycosides are suitable.

  In the present invention, as described above, the tannin-degrading enzyme tannase is allowed to act on these tea leaves, and the aroma is enhanced by allowing the glycoside-degrading enzyme to act simultaneously with and / or after the tannase treatment. It is characterized by this. In addition, when tannase is allowed to act, the aroma can be more effectively enhanced by simultaneously acting one or more prostheses. Protease effect can be further enhanced by combining two or more proteases.

  The tannase used for the enzyme treatment is not particularly limited as long as it has an activity of decomposing tannin, and any one can be used. Specifically, for example, a tannase-producing bacterium belonging to the genus Aspergillus, Penicillium, Rhizopus, Mucor and the like is obtained by subjecting the tannase-producing bacterium to solid or liquid culture according to a conventional method in a medium used for culturing these filamentous fungi. Or the thing which refined the processed material by the conventional method can be mentioned. In addition, commercially available tannase, for example, tannase Kikkoman (500 U / g), tannase Kikkoman (5000 U / g), tannase Sankyo (500 U / g), etc. can also be used. The amount of tannase used varies depending on the titer, etc., and cannot be generally specified, but can usually be exemplified within the range of 0.1 to 50 U / g based on the weight of the tea material.

  Examples of glycoside degrading enzymes include β-glucosidase, β-xylosidase, β-primeverosidase and the like.

  Specific examples of β-glucosidase used for glycoside enzyme treatment include, for example, β-glucosidase producing bacteria belonging to the genus Aspergillus, Penicillium, Rhizopus, Pseudomonas, Pichia, wheat bran, rice bran, etc. The solid culture medium or liquid culture medium of the above-mentioned solid culture or liquid culture according to a conventional method, and the obtained culture product or a processed product thereof can be purified by a conventional method. As β-glucosidase, those obtained by purification from plants such as vanilla beans and fresh tea leaves can also be used, and further include almond-derived emulsine commercially available from Sigma-Aldrich, or β-glucosidase. Those separated from the enzyme preparation cellulase A (Amanoenzyme), cellulase T (Amanoenzyme) and the like can also be used. As β-xylosidase, for example, β-xylosidase-producing bacteria belonging to the genus Penicillium, Aspergillus, Rhizopus, Mucor, etc. are solid or liquid cultured in a solid nutrient medium or liquid nutrient medium such as wheat bran or rice bran according to a conventional method. In addition, the obtained culture or the treated product can be purified by a conventional method, and the enzyme derived from Aspergillus niger or β-xylosidase commercially available from Sigma-Aldrich What was isolate | separated from formulation Sumiteam ACH (New Japan Science Industry) etc. can also be used. β-primeverosidase, for example, β-primeverosidase producing bacteria belonging to the genus Cellulomonas genus, Penicillium genus, Aspergillus genus and the like in solid or liquid culture in a solid medium or liquid medium such as wheat bran, rice bran, etc. The obtained culture product or a treated product thereof can be exemplified by those purified by a conventional method, and those obtained by separation and purification from plants such as fresh tea leaves can also be used. The amount of these glycoside-degrading enzymes to be used varies depending on the titer and the like and cannot be generally specified, but can usually be exemplified within the range of 0.001 to 10 U / g based on the weight of the tea raw material. .

  In addition, the protease is not particularly limited, and one or more proteases derived from animals or plants or microorganisms can be used. For example, protease A, protease M, protease P, equinezyme, peptidase R, neurolase A, Neurase F (above, gonococcus-derived protease manufactured by Amano Enzyme); Sumiteam AP, Sumiteam LP, Sumiteam MP, Sumiteam FP, Sumiteam LPL (above, gonococcus-derived protease manufactured by Shin Nippon Chemical Industry Co., Ltd.); Daiwa Kasei's Aspergillus-derived protease); Denapsin 2P, Denateam AP, XP-415 (above, Nagase ChemteX's Aspergillus-derived protease); Orientase 20A, Orientase ONS, Tetrase S (above, Hankyu Bioin Morsein F, PD enzyme, IP enzyme, AO-protease (above, Kikkoman's Neisseria gonorrhoeae protease); Sakanase (Kaken Pharmaceutical's Neisseria gonorrhoeae-derived protease); Punchase YP-SS, Pandidase NP-2, punchase P (above, koji mold-derived protease manufactured by Yakult Honsha); Flavorzyme (koji mold-derived protease manufactured by Novo Nordisk Bioindustry); coclase SS, cochlase P (above, koji mold-derived protease manufactured by Sankyo Co., Ltd.) ); VERON PS, COROLASE PN-L (above, aspergillus-derived protease manufactured by Rame Enzyme); Protease N, protease NL, protease S, Proleather FG-F (above, bacteria-derived protease manufactured by Amano Enzyme) ; Protin P, Deskin, Depirais, Protin A, Samoa (bacteria-derived protease manufactured by Daiwa Kasei Co., Ltd.); Biolase XL-416F, Biolase SP-4FG, Biolase SP-15FG (above, Bacterium-derived protease manufactured by Nagase ChemteX Corporation) ); Orientase 90N, Nucleicin, Orientase 10NL, Orientase 22BF (Bacteria-derived protease manufactured by Hankyu Bioindustry); Aroase AP-10 (Bacteria-derived protease manufactured by Yakult Honsha); Protamex, Neutase, Alcalase (bacterial protease from Novo Nordisk Bio Industry); COROLASE N, COROLASE 7089, VERON W, VERON P (above, Laem En Bacteria-derived protease manufactured by Im Co.); Entilon NBS (Bacteria-derived protease manufactured by Nitto Kasei Kogyo Co., Ltd.); Alkaline protease GL440, Purefect 4000L, Protease 899, Protex 6L (Bacteria-derived protease manufactured by Kyowa Enzyme); Actinase AS, Actinase AF (above, actinomycete-derived protease manufactured by Kaken Pharmaceutical Co., Ltd.); Tacinase (protease derived from Kyowa Enzyme); papain W-40 (plant-derived protease manufactured by Amano Enzyme); purified papain for food (Nagase Chem) Plant-derived protease manufactured by Tex Corporation); other animal-derived pepsin, trypsin, and the like. The amount of these proteases to be used varies depending on the titer and the like and cannot be generally specified, but can usually be exemplified within the range of 0.01 to 100 U / g based on the weight of the tea raw material.

  The above-described treatment of tea leaves with the enzyme is a method known per se, for example, the Patent Office Gazette, well-known / conventional technology collection (fragrance), part II, food fragrance (issued in 2001.14.14) “2.1.7 microorganisms / enzymes It can be carried out according to the method described in publications such as “Flavor” (pages 46 to 57). An embodiment of the present invention is exemplified as follows: 8 to 50 parts by weight of water is added to 1 part by weight of tea ingredients and sterilized at about 60 to about 121 ° C. for about 2 seconds to about 20 minutes. After cooling, the above tannase and glycoside degrading enzyme and optionally further protease are added, and the enzyme treatment is performed at about 20 to about 60 ° C. for about 30 minutes to about 24 hours. After the enzyme treatment, the enzyme is inactivated by heating at about 60 to about 121 ° C. for about 2 seconds to about 20 minutes, then cooled, and the tea leaves are separated by appropriate separation means such as centrifugation and filter paper filtration. Tea extracts can be obtained. If desired, the obtained tea extract can be in the form of a concentrated solution by an appropriate concentration means such as vacuum concentration, reverse osmosis membrane concentration, and freeze concentration. Further, the obtained tea extract can be made into an arbitrary form such as a paste or a powder if desired.

  In addition, the tea extract obtained by the above-described method is treated, for example, by a fragrance concentration method such as a steam distillation method, a solvent extraction method, an oil extraction method, a membrane concentration method, a resin adsorption method, a supercritical extraction method, a reduced pressure concentration method, or the like. By doing so, it can also be made into the form of the concentrated tea fragrance | flavor. In particular, the aroma concentration method by the steam distillation method is suitable.

  The steam distillation method is a method in which steam is passed through tea extracts, and the aromatic components distilled out along with the steam are condensed together with the steam. As the steam distillation, pressurized steam distillation, atmospheric steam distillation, reduced pressure steam is used. Any distillation means of distillation or gas-liquid multi-stage AC contact distillation (spinning cone column) can be employed. Specifically, for example, by blowing steam from the bottom of the steam distillation kettle charged with the tea extract obtained as described above, by cooling the distilled steam with a cooler connected to the upper distillation side, A distillate containing a volatile aromatic component as a condensate can be collected. If necessary, a volatile fragrance component having a lower boiling point can be reliably collected by connecting a cold trap using a refrigerant to the end of the fragrance collection device. 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.

The distillate thus obtained can be used as it is for processed foods or the like, but can also be made into the form of an aromatic concentrate by further concentrating the distillate with an optional concentration means. Such a concentration means can be obtained, for example, by adsorbing the distillate on a synthetic adsorbent and then desorbing with a suitable eluent such as ethanol. The synthetic adsorbent is not particularly limited. For example, a copolymer of styrene and divinylbenzene, an ethylvinylbenzene and divinylbenzene copolymer, a polymer of 2,6-diphenyl-9-phenyl oxide, Chemically bonded silica gel (modified silica gel) obtained by chemically bonding, for example, alcohols, amines, silanes, etc. to silica gel using the polycondensation polymer of acrylic acid and diol, and the reactivity of silanol groups on the silica gel surface Can be illustrated. As a preferred example of such a synthetic adsorbent, the surface area thereof is, for example, about 300 m ² / g or more, more preferably about 500 m ² / g or more, and the pore size distribution is preferably in the range of about 10 to about 500 cm. A porous polymer resin can be exemplified. Examples of commercially available porous polymer resins that meet this condition include HP resin (manufactured by Mitsubishi Chemical Corporation), SP resin (manufactured by Mitsubishi Chemical Corporation), and XAD-4 (manufactured by Rohm Hass). In addition, methacrylic ester resins can also be obtained under trade names such as XAD-7 and XAD-8 (manufactured by Rohm Haas).

  Moreover, as a processing means for adsorbing the distillate to the synthetic adsorbent, either a batch method or a column method can be adopted, but the column method is preferable from the viewpoint of workability. As a method of adsorbing by a column method, for example, a distillate having a volume 10 to 1000 times that of the adsorbent is passed through a column filled with the above-described synthetic adsorbent at a flow rate of SV = 1 to 100. As a result, the aromatic component can be adsorbed. Next, the adsorbent is washed with water, and then a 50 to 95 wt% aqueous ethanol solution is passed at a flow rate of SV = 0.1 to 10 so as to elute the aroma components adsorbed on the adsorbent. Aroma concentrate.

  Examples of other concentrating means include a method of extracting the distillate from oils and fats according to a conventional method. The fats and oils that can be used in this case are not particularly limited. For example, vegetable oils such as soybean oil, rice oil, sesame oil, peanut oil, corn oil, rapeseed oil, coconut oil, palm oil, and hardened oils thereof; , Animal fats and oils such as pork fat and fish oil, and hardened oils thereof; medium chain fatty acid triglycerides (hereinafter sometimes referred to as MCT) and the like, and MCT is preferably exemplified in terms of the stability of the obtained flavor can do. Examples of the MCT include triglycerides of medium chain fatty acids having 6 to 12 carbon atoms such as caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, lauric acid triglyceride and any mixture thereof. In particular, caprylic acid triglyceride and capric acid triglyceride and any mixture thereof can be preferably mentioned. These MCT mixtures are easily and inexpensively available on the market.

  The tea extracts and tea flavors thus obtained can be used, for example, in beverages, particularly tea beverages, milk beverages and functional beverages, and in confectionery candies, cookies, cakes, and jelly. Furthermore, it can be used as a fragrance and a lotion for cosmetics and toiletries.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.

Example 1
To 30 g of green tea leaves, 378 g of soft water (60 ° C.) and 0.09 g of sodium ascorbate were added, sterilized at 80 ° C., and cooled to 40 ° C. To this, 0.04 g of tannase (Kikkoman), 0.1 g of protease A (Amanoenzyme), 5 units of emulsine (Sigma Aldrich) and 5 units of β-xylosidase (Sigma Aldrich) were added and allowed to stand at 40 ° C. for 4 hours. The tea leaves and the extract were separated by filtration to obtain 340 g of green tea extract.

Comparative Example 1
In Example 1, except for not using an enzyme, it processed like Example 1 and obtained 341 g of green tea extracts.
(Aroma analysis)
About the green tea extract of Example 1 and the comparative example 1, aroma analysis was performed by the dynamic head space method and the solvent extraction method, and the difference in aroma was compared. Each analysis method is shown below.
Aroma analysis method 1 (dynamic headspace method)
5 g of each sample obtained in Example 1 and Comparative Example 1 was collected in a 500 mL 2-diameter flask, and while maintaining the sample at 40 ° C., a flow rate of 50 mL / min was passed into the sample through a capillary tube from one port. Nitrogen gas was blown in, and a cooling tube and an adsorbent (TENAX TA) were connected to the other port at the other port to adsorb the fragrance expelled from the sample for 30 minutes. The adsorbent adsorbed with the fragrance was subjected to gas chromatography analysis under the following conditions by desorbing the fragrance component by heat using a DESTEL Thermo Deposition System.

Gas chromatography analysis conditions
Model: Hewlett Packard HP-6890
Column: Fused Silica Capillary
OV101 60m x 0.25mm
Column temperature: 70 to 220 ° C. (3 ° C./min)
Injection temperature: 250 ° C
Detector temperature: 250 ° C
Carrier gas: N2 1.8Kg / cm2

Aroma analysis method 2 (solvent extraction method)
In 300 g of each sample obtained in Example 1 and Comparative Example 1, 45 g of sodium chloride was dissolved and extracted three times with 105 mL of dimethyl ether. The organic layer was dried over magnesium sulfate, filtered, and the solvent was distilled off by a conventional method to obtain an aromatic concentrate. The obtained fragrance concentrate was subjected to gas chromatography analysis under the same conditions as in the fragrance analysis method 1.

  Among the fragrance components, the names of the compounds and their concentrations are shown in Table 1 for the components that increased particularly dramatically in the fragrance concentrate obtained by solvent extraction.

  As shown in Table 1, compared with the green tea extract of Comparative Example 1, the amount of aroma was dramatically increased in the green tea extract of Example 1.

  FIG. 1 shows a gas chromatogram obtained by the dynamic headspace method, and FIG. 2 shows a gas chromatogram obtained by the solvent extraction method.

  In the dynamic headspace method, when compared with the total integrated value of gas chromatograms obtained by GC and GC-MS measurement, the value in Example 1 was about 2.6 times that in Comparative Example 1.

  Moreover, the yield of the fragrance component in the fragrance concentrate obtained by the solvent extraction was dramatically increased in the extract of Example 1 by about 29 times that of Comparative Example 1.

Example 2
In Example 1, 0.04 g of tannase (Kikkoman), 5 units of emulsine (Sigma Aldrich) and 5 units of β-xylosidase (Sigma Aldrich) were used as the enzyme, and 338 g of green tea extract was processed in the same manner as in Example 1. Got.

Comparative Example 2
In Example 1, a green tea extract (338 g) was obtained in the same manner as in Example 1 except that 5 units of emulsin (Sigma Aldrich) and 5 units of β-xylosidase (Sigma Aldrich) were used as enzymes.

Comparative Example 3
In Example 1, 337 g of green tea extract was obtained in the same manner as in Example 1 except that 0.04 g of tannase (Kikkoman) was used as the enzyme.

Comparative Example 4
In Example 1, 339 g of green tea extract was obtained in the same manner as in Example 1 except that 0.04 g of tannase (Kikkoman) and 0.1 g of protease A (Amanoenzyme) were used as enzymes.

(sensory evaluation)
Each extract obtained in Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 was subjected to gas chromatography analysis by a solvent extraction method. Each extract was diluted 10 times with ion-exchanged water, and sensory evaluation was performed by 10 panelists who were well trained in flavor. The results are shown in Table 2.

  As shown in Table 2, the product of the present invention clearly has a large amount of fragrance as compared with the comparative product, and also has a sensory excellent flavor.

Example 3
50 g of Darjeeling tea leaves and 750 g of soft water were mixed with stirring and heated to 80 ° C.
Cooled to ° C. To this, 0.01 g of tannase (Kikkoman), 0.1 g of protease A (Amanoenzyme) and 0.1 g of AROMAZYME (β-glucosidase SHALIMAL) were added and stirred at 40 ° C. for 6 hours. This was exposed and filtered to obtain 690 g of filtrate. Further, sterilized at 90 ° C. for 10 minutes, cooled to 40 ° C., centrifuged (centrifugal acceleration 800 G × 5 minutes), filtered the supernatant using diatomaceous earth as a filter aid, and clarified filtrate 660 (B × 3.6 ° )

Comparative Example 5
In Example 3, it processed similarly to Example 3 except not using an enzyme, and obtained 620 g (Bx2.5 degrees) of black tea extract.

Comparative Example 6
750 g of soft water heated to 100 ° C. was added to 50 g of Darjeeling tea leaves, mixed, allowed to stand for 5 minutes, and cooled to 40 ° C. This was exposed and filtered to obtain 645 g of a filtrate. Further sterilized at 90 ° C. for 10 minutes, cooled to 40 ° C., centrifuged (centrifugal acceleration 800 G × 5 minutes), filtered the supernatant with diatomaceous earth as a filter aid, and clarified 660 g (B × 1.5) Got.

(sensory evaluation)
The flavors of the black tea extracts obtained in Example 3 and Comparative Examples 5 and 6 were compared. Each extract of Example 4 and Comparative Examples 5 and 6 was diluted to Bx0.3, and the flavor was compared by 5 well-trained panels. Each sample was evaluated on a five-point scale for fragrance intensity, tea-likeness and gorgeousness. The average points are shown in Table 3.

  As shown in Table 3, the product of the present invention of Example 3 had a strong aroma, and was gorgeous. Even when compared with Comparative Example 6, the original flavor of black tea was strong. The strength and gorgeousness of the flavor are considered to be derived from glycosides contained in black tea leaves.

Example 4
660 g of the extract obtained in Example 3 was packed in a 3 L glass column, steam was fed from the bottom of the column (wire mesh 40 mesh) under atmospheric pressure, steam distillation was performed, and steam containing fragrance obtained from the top of the column was added. It condensed with the cooling pipe | tube, and 50g of aqueous solution (10% with respect to black tea) containing an aroma component was obtained.

Comparative Example 7
620 g of the extract obtained in Comparative Example 5 was treated in the same manner as in Example 4 to obtain 50 g of an aqueous solution containing an aroma component (10% to black tea).

Comparative Example 8
660 g of the extract obtained in Comparative Example 6 was treated in the same manner as in Example 4 to obtain 50 g of an aqueous solution containing an aroma component (10% to black tea).

(Example of flavoring to canned tea)
10 g of black tea (BOP, produced in Indonesia) was poured into 300 g of hot water at 95 ° C., extracted for 3 minutes with occasional stirring, and then solid-liquid separated with a 200 mesh polyethylene filter cloth to obtain 250 g of black tea extract. After cooling this to 30 ° C., vitamin C and sodium bicarbonate were added, filtered, and adjusted to 1000 g with water. To this, 0.2% of each flavor prepared in Example 4 and Comparative Examples 7 and 8 was added and mixed, filled into a 190 g capacity can, and sterilized at 121 ° C. for 10 minutes.

(sensory evaluation)
The tea beverage to which the above-mentioned flavor was added was subjected to sensory evaluation by 10 well-trained panelists, and the flavor was evaluated with 5 as the non-flavored product and 10 as the highest score. Table 4 shows the sensory evaluation results (total score of 10 people) and the characteristics of each flavor.

  As shown in Table 4, the beverage to which the product of the present invention of Example 4 was added was able to impart a well-balanced fragrance having a light top fragrance and a body feeling to the additive-free product. Moreover, compared with Comparative Examples 7 and 8, the product of the present invention had a strong original flavor of tea and was clearly superior in terms of sensory properties.

It is a figure which shows the gas chromatogram obtained by the dynamic head space method as an Example. It is a figure which shows the gas chromatogram obtained by the solvent extraction method as an Example.

Claims (9)

  A method for producing a tea extract with enhanced aroma, characterized in that a glycoside-degrading enzyme is allowed to act on tea leaves when and / or after the tea leaves are treated with tannase.   The process according to claim 1, wherein the glycoside degrading enzyme is at least one selected from β-glucosidase, β-primeverosidase and β-xylosidase.   The process according to claim 1 or 2, wherein the tannase treatment is carried out in the presence of one or more proteases.   The method according to any one of claims 1 to 3, wherein the tea leaves are green tea, black tea or oolong tea.   A first step in which a glycoside-degrading enzyme is allowed to act on tea leaves when and / or after the tea leaves are treated with tannase, and the tea extract obtained in the first step is subjected to a fragrance concentration treatment and a fragrance concentrate A method for producing a tea fragrance comprising the second step of obtaining   The process according to claim 5, wherein the aroma concentration treatment is a steam distillation method.   The process according to claim 5 or 6, wherein the tea leaves are green tea, black tea or oolong tea.   Tea extract obtained by the manufacturing method of Claims 1-4.   Tea fragrance | flavor obtained by the manufacturing method of Claim 5 or 6.