JP5005643B2 - Method for producing plant extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing plant extract having enhanced refreshing sweetness and body taste, and also having fresh flavor with less impure taste and free from unpleasantness. <P>SOLUTION: The method for producing plant extract comprises: mixing plant raw material with water; heating the mixture followed by cooling the heated mixture; and adding enzyme to the cooled mixture to extract the mixture while allowing the enzyme to act on the mixture. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

  The present invention relates to a method for producing a plant extract having a refreshing flavor that has a refreshing sweetness, a strong and rich taste, a low miscellaneous taste and no dislike.

  In recent years, barley tea, pearl barley tea, etc. that have been sterilized and filled in cans and plastic bottles, as well as mixed teas made by adding herbs, etc., or sugar-free tea beverages such as green tea and oolong tea, have become health-conscious consumers. The production is showing high growth. In particular, recent trends tend to favor beverages that have a refreshing sweetness, a strong and rich taste, and a low miscellaneous taste that is not disliked. In order to produce such a refreshing sweet taste without nuisance, the selection of plant ingredients such as grains, herbs and tea used in the production of these beverages, quality control of the ingredients, and the ratio of the ingredients In addition, various ingenuity has been devised in blending methods, extraction methods from raw materials, and the like.

  On the other hand, as a part of the raw materials for producing these beverages and for the purpose of improving the flavor, it is also common to use various plant raw material extracts. The plant raw material extract is obtained by extracting only a part having a specific effect from the plant raw material, and can be prepared in quality according to the form, flavor, purpose and the like of the final product. In beverage production, a desired effect can be easily obtained by adding a desired plant extract according to the purpose of the final beverage, so that this method is simple and advantageous in beverage production.

  In the production of a plant raw material extract, a method using an enzyme treatment has been widely performed in the past, and various methods have been proposed. By treating plant raw materials with enzymes, for example, polysaccharides and proteins are decomposed to produce monosaccharides, disaccharides, oligosaccharides, amino acids, peptides, etc., and it is thought that sweetness and richness can be enhanced. .

  As a method for producing a plant extract by such an enzyme treatment, for example, a method for producing a milky beverage in which rice flour or the like is steamed at normal pressure and then pulverized and emulsified to act on amylase and neutral protease (Patent Document 1), A method of treating the extract with an amylase or cellulase (Patent Document 2) when producing an aromatically enhanced extract of barley tea, adding starch glucoamylase and acidic protease to starchy raw materials such as wheat, barley, rice, corn, etc. A method for saccharification (Patent Document 3), a method for extracting dove oat extract by reacting starch degrading enzyme, proteolytic enzyme, koji mold, polysaccharide-degrading microorganism, etc. with pigeon (patent document 4), protease, cellulase, pectinase and brown rice Brown rice beverage obtained by adding amylase and decomposing (Patent Document 5), roasted amaranth seeds (Patent Document 6), a method of extracting tea leaves with cellulase, hemicellulase, pectinase and protopectinase to obtain an extract (Patent Document 7), saturated steam with tea leaves sealed A method of obtaining an extract by acting cellulase, pectinase, amylase, glucoamylase, protease, galacturonase, glucanase, xylanase, mannase, etc. after the heat treatment (Patent Document 8), glucoamylase during or after extraction of tea materials, A method (Patent Document 9) for obtaining a tea extract using a saccharide-degrading enzyme such as hemicellulase, pectinase, mannanase, invertase, or α-galactosidase has been proposed.

  However, all of the above enzyme treatment techniques are mainly aimed at solubilizing insoluble solids, greatly enhancing taste, improving yield, improving the state of the extract, and preventing precipitation. It was not intended to improve the refreshing and subtle flavor, such as the refreshing richness.

JP-A-49-94870 JP-A-2-104265 JP 59-179093 A JP-A-7-274914 JP-A-5-137545 JP-A-7-274831 JP 2003-210110 A Japanese Patent Laid-Open No. 2005-232 JP 2008-86280 A

  The problem to be solved by the present invention is that it has a clean sweetness from plant raw materials, has a clean and rich taste, has no dislikes, and has a miscellaneous taste. Another object of the present invention is to provide a plant extract which is maintained and enhances a refreshing sweetness and richness even when added to a beverage such as a sugar-free tea beverage, and which does not dislike or have a harsh taste.

  In order to solve the above-mentioned problems, the present inventors diligently studied extraction of plant raw materials by enzymatic decomposition. When extracting plant raw materials, the plant raw materials and water were mixed, and then heated at a specific temperature and a specific time. After processing, cool, add enzyme, extract while acting enzyme, it has a refreshing sweetness, there is a refreshing rich taste, and there is no dislike, miscellaneous taste, as it is The flavor is maintained as a beverage after dilution and sterilization, and when added to beverages such as sugar-free tea beverages, it enhances the clean sweetness and richness, and it is a plant extract that does not dislike or taste It has been found that a liquid can be obtained, and the present invention has been completed.

That is, the present invention provides the following.
The manufacturing method of a plant extract which has the following processes (1)-(3).
(1) A step in which a saccharide-degrading enzyme is dissolved in a sucrose aqueous solution and reacted, and then the production of glucose in the reaction solution is determined using a glucose test paper, and a saccharide-degrading enzyme not containing invertase activity is selected.
(2) A step of mixing the plant raw material and water and then performing a heat treatment and then cooling ,
(3) after the step (2) was added carbohydrase selected in step (1), cormorants row extracted while applying an enzyme production process of the plant extract.

  Furthermore, the present invention provides the above-mentioned method for producing a plant extract, wherein the saccharide-degrading enzyme is at least two kinds selected from cellulase, hemicellulase, glucoamylase, glucanase, mannanase and α-galactosidase. .

  Furthermore, the present invention provides the method for producing a plant extract as described above, wherein the plant material is cereals, herbs or teas.

  ADVANTAGE OF THE INVENTION According to this invention, the plant extract which has a refreshing flavor which has a refreshing sweetness, a refreshing richness, a little miscellaneous taste and no dislike can be produced. By diluting the extract of the present invention into a beverage, and by adding the extract to a beverage, a simple method provides a strong sweetness and a refreshing rich taste, and a miscellaneous taste Therefore, it is possible to produce cereal drinks, herbal drinks, tea drinks and the like having a refreshing flavor with little hate.

  The plant raw material referred to in the present invention is not particularly limited, and any plant may be used, and the site thereof is not particularly limited, and a commonly used site of the plant can be used. Specifically, plant raw materials used exclusively for container-packed sugar-free tea beverages can be used. Among them, particularly preferred plant materials include cereals, herbs and teas. Examples of cereals include wheat, malt, pearl barley, rice, buckwheat, corn, sesame, quinoa, amaranth, millet, millet, millet, soybeans and their roasted products such as barley tea (roasted barley), roasting Malt, pearl barley (roasted barley), roasted brown rice, buckwheat tea (roasted buckwheat berries), roasted corn, roasted sesame, roasted quinoa, roasted amaranth, roasted millet, roasted millet, roasted millet Roasted soybeans can be exemplified, and roasted beans are particularly preferred, and herbs are preferably sage, thyme, marjoram, oregano, basil, peppermint, perilla, lemon balm, verbena, savory, rosemary, lemongrass, Blueberry leaf, bay leaf, yerba mate, eucalyptus leaf, sassafras, sandalwood, sagebrush, assembly, red pepper, cinnamon Cassia, Star anise, Wasabi, Horseradish, Horseradish, Water sprouts, Mustard, Tonka bean, Fenegreek, Salamander, Black pepper, White pepper, Allspice, Nutmeg, Mace, Clove, Seri, Angelica, Chervil, Anise, Fennel, Tarragon, coriander, cumin, dill, caraway, galanga, cardamom, ginger, gajutsu, turmeric (turmeric), vanilla, juniper berry, winter green, german chamomile, roman chamomile, chrysanthemum, lavender, hibiscus flower, saffron, marigold, Orange flower, mallow flower, rose hip, hawthorn, longan, kukosi, sundew (mausengoke), orange peel, lemon pea , Marshmallow Root, Ginseng, Densit Carrot, Ezokogi, Gymnema, Rooibosti, Shiitake Tea, Tochu, Dokudami, Ketsumeishi, Hub Tea, Achacharu Tea, Psyllium Tea, Sakura Tea, Sweet Tea, Kashiwa Leaf Tea, Kelp Tea, Matsuba Tea , Tomorrow leaf tea, guava tea, loquat leaf tea, aloe tea, turmeric tea, sugina tea, safflower tea, saffron tea, confrey tea, wolfberry tea, mugwort tea, ginkgo leaf tea, karin tea, mulberry leaf tea, Examples include burdock tea, taranoki tea, dandelion tea, jujube tea, elderberry tea, mouse mochi tea, loquat leaf tea, megurinoki tea, rakanka tea, and the like. Green tea, hojicha (non-fermented tea), black tea (Fermented tea), oolong tea (semi-fermented tea), puer tea (post-fermented tea) and the like.

  These plant materials can be mixed or agitated with water by grinding or cutting them to an appropriate size before mixing with water. Cause. The preferred size of pulverization or cutting is about 0.1 mm to the original (unground), but it is preferably 0.2 mm to 20 mm in consideration of difficulty in appearance of miscellaneous taste and mixing / stirring with water. Furthermore, 0.5 mm-10 mm are preferable. When the pulverized particle size is less than 0.1 mm, the extract is unfavorable because it has a miscellaneous taste and dislike.

  The amount of water to be used is not particularly limited as long as the plant raw material is mixed with water and is physically easy to stir. It depends on the nature of the plant raw material and the pulverization / cutting particle size of the plant raw material. Although not possible, 2-100 weight parts can be illustrated with respect to 1 weight part of plant raw materials normally. However, when there is too little water with respect to plant raw material, stirring and an enzyme reaction are difficult to perform, and when there is too much water, since the density | concentration of an extract will fall, 5 to 50 weight part with respect to 1 weight part of plant raw material. Part by weight is preferable, and 8 to 20 parts by weight is particularly preferable with respect to 1 part by weight of the plant raw material. When the amount of water is less than 2 parts by weight with respect to 1 part by weight of the plant material, stirring is not possible, which is inappropriate for the enzyme reaction. In addition, when the amount of water used is more than 100 parts by weight per 1 part by weight of the plant raw material, the concentration of the extract becomes thin, and a large amount is required when added to beverages, etc. Even in the case of concentrating water, there are many disadvantageous aspects such as having to evaporate a large amount of water, which is not preferable.

  In the present invention, after the plant raw material and water are mixed, the heat treatment is performed before the enzyme treatment. This heat treatment step is important. By performing the heating, it is possible to efficiently carry out the next enzyme reaction. However, excessively heating is not preferable because it causes a miscellaneous taste. The heating conditions are preferably 60 to 100 ° C., more preferably 70 to 95 ° C., and particularly preferably 80 to 92 ° C. as the heating temperature. Further, the heating time is preferably 0.1 minute to 60 minutes, more preferably 0.5 minutes to 30 minutes, and particularly preferably 1 minute to 20 minutes.

  After heating, it is subsequently cooled to a temperature suitable for enzyme treatment. Although the cooling temperature cannot be generally specified depending on the type of enzyme used, it is not always necessary to react at the optimum temperature of the enzyme in order to avoid the occurrence of miscellaneous taste, and it may be preferable to react at a slightly lower temperature. . The cooling temperature is preferably 20 ° C to 60 ° C, more preferably 25 ° C to 50 ° C, and particularly preferably 30 ° C to 40 ° C.

  Subsequently, the enzyme is added to the mixture of water and plant raw material, and the enzyme treatment is performed. In the present invention, since the enzyme treatment is performed in a system containing the plant raw material itself, the plant raw material tissue is decomposed, a large amount of taste components are produced, and an extract having a strong taste such as sweetness and richness can be obtained. it can. There is no restriction | limiting in particular as an enzyme which can be used for this enzyme process, Carbolytic enzyme, proteolytic enzyme, and a lipolytic enzyme can be mentioned. Of these, the action of an enzyme that degrades cell tissues in particular causes the tissues to collapse, further increasing soluble components, and increasing the sweetness and richness of the extract. Among these enzymes, a saccharide-degrading enzyme can be preferably exemplified, and in particular, by using a combination of two or more of cellulase, hemicellulase, glucoamylase, glucanase, mannanase or α-galactosidase, it is sweet and efficient. The richness can be enhanced.

  Cellulase is an enzyme that hydrolyzes the glycosidic bond of β-1,4-glucan (for example, cellulose). Cellulose is a kind of polysaccharide in which D-glucose is connected without branching by β-1,4 bonds, and the number of glucose is said to be about 5,000. It is a major component of plant cell walls and is highly hydrophilic but insoluble in water. Cellulases include an endoglucanase that cleaves cellulose from the inside of the molecule, and an exoglucanase (cellobiohydrolase) that decomposes from either the reducing end or non-reducing end of a sugar chain to release cellobiose. Also, commercially available cellulases often contain β-glucosidase and liberate glucose. Cellulase that can be used in the present invention is not particularly limited as long as it has an activity of degrading cellulose, and any cellulase preparation can be used. Examples of commercially available cellulase preparations include cellulase T “Amano”. Cellulase A “Amano” (manufactured by Amano Enzyme Co., Ltd.), Doricerase (registered trademark) KSM, Multifect (registered trademark) A40, Cellulase GC220 (manufactured by Genencor Kyowa Co., Ltd.), Cellulase GODO-TCL, Cellulase GODO TCD-H, Besselex (registered trademark), cellulase GODO-ACD (manufactured by Godo Shusei Co., Ltd.), Cellulase (manufactured by Toyobo), cell riser (registered trademark), cellulase XL-522 (manufactured by Nagase ChemteX), cell software (Registered trademark), Denimax (registered trademark) Novozymes, Cellulosin (registered trademark) AC40, Cellulosin (registered trademark) AL, Cellulosin (registered trademark) T2 (above made by HIBI), Cellulase “Onozuka” 3S, Cellulase Y-NC (above made by Yakult Pharmaceutical Co., Ltd.) ), Sumiteam (registered trademark) AC, Sumiteam (registered trademark) C (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Enchiron CM, Enchiron MCH, Biohit (manufactured by Nitto Kasei Kogyo Co., Ltd.), and the like. The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.

  Hemicellulase is an enzyme that degrades hemicellulose. Hemicellulose is a polysaccharide other than cellulose and pectin among the polysaccharides that constitute the cell walls of land plant cells. Furthermore, it forms a hydrogen bond with cellulose and a covalent bond with lignin, and serves to reinforce the cell wall. There are many types of hemicellulases that have a structure in which sugars in the side chains are bound to sugars in the main chain that is the skeleton. Examples of hemicellulase include glucanase, mannanase, α-galactosidase, galactanase, xylanase, arabinase, polygalacturonase, etc., and an enzyme having a plurality of activities for decomposing these various sugar bonds. Can also be taken. Examples of commercially available hemicellulases include hemicellulase “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.), Bakezyme (registered trademark) HS2000, Bakezyme (registered trademark) IConc (above, manufactured by Nihon Shibel Hegner), Entilon LQ (manufactured by Nitto Kasei Kogyo Co., Ltd.). ), Cellulosin (registered trademark) HC100, Cellulosin (registered trademark) HC, Cellulosin (registered trademark) TP25, Cellulosin (registered trademark) B, Hemicellulase M (above, manufactured by HTV Corporation), Sumiteam (registered trademark) X (New Japan) Chemical Industry Co., Ltd.), VERON191, VERON393 (above, manufactured by Lame Enzyme Co., Ltd.) and the like. The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.

  Amylase is an enzyme that converts amylose and amylopectin in starch into glucose, maltose and oligosaccharide by hydrolyzing glycosidic bonds. Amylases include α-amylase, β-amylase, and glucoamylase. α-Amylase is an enzyme that generates polysaccharides or oligosaccharides by randomly cleaving the α-1,4 bond of starch or glycogen. β-amylase is an enzyme that breaks down starch and glycogen into maltose. Glucoamylase is an enzyme that produces glucose by decomposing α-1,4 bonds at the non-reducing ends of sugar chains. Of these amylases, glucoamylase is particularly preferred. Glucoamylase is an enzyme that produces glucose by degrading the α-1,4 bond at the non-reducing end of the sugar chain. Therefore, it acts on plant raw materials to produce highly sweet glucose, which is effective in enhancing sweetness. It is considered large. Examples of commercially available glucoamylases include Gluc (registered trademark) SG, Gluczyme (registered trademark) AF6, Gluczyme (registered trademark) NL4.2, Glucamylase for brewing “Amano” SD (above, manufactured by Amano Enzyme), GODO -ANGH (manufactured by Godo Shusei), Cochlase (registered trademark) G2, Cochlase (registered trademark) M (above, manufactured by Mitsubishi Chemical Foods), Optidex L (manufactured by Genencor Kyowa), Sumiteam (registered trademark), Sumiteam ( (Registered trademark) SG (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Glucoteam (registered trademark) # 20000 (manufactured by Nagase ChemteX Corporation), AMG, Sunsuper (manufactured by Novozymes Japan Co., Ltd.), Glutase AN (HIBI) Co., Ltd.), UNIASE (registered trademark) K, UNIASE (registered trademark) 2K, UNIASE (registered) 30), Uniase (registered trademark) 60F (manufactured by Yakult Yakuhin Kogyo Co., Ltd.), Magnax (registered trademark) JW-201 (manufactured by Toto Kasei Kogyo Co., Ltd.), Grindomil (registered trademark) AG (manufactured by Danisco Japan) Etc. The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.

  Glucanase is an enzyme that hydrolyzes glucan in a broad sense. Glucan is a polymer in which glucose is linked by glycosidic bonds, and there are α-1,4, α-1,6, β-1,3, β-1,4, β-1,6, etc. . Although two binding modes may coexist in one glucan, α-type and β-type do not coexist. They are called α-glucan and β-glucan, respectively, and are the most abundant polysaccharides in nature. A typical substance of α-glucan is starch (α-1,4), and a typical substance of β-glucan is cellulose (β-1,4). Glucanase often refers to a substance excluding amylase and cellulase in a narrow sense, and an enzyme that degrades β-glucan (β-1,3, β-1,4, β-1,6 linked glucose polymer). In other words, the glucanase referred to in the present invention means an enzyme that degrades β-glucan. Commercially available glucanases include, for example, Finizyme (registered trademark), Ultraflo (registered trademark), Viscozyme (registered trademark), Glucanex, Selemix (manufactured by Novozymes Japan), Multifect (registered trademark) BGL , Β-glucanase 750L (manufactured by Genencor Kyowa), Tunicase (registered trademark) FN (manufactured by Daiwa Kasei), glucanase (ICN Biochemical Inc. (California, USA)), and the like. The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.

Mannanase is an enzyme that performs a reaction of hydrolyzing a β-1,4-D-mannopyranoside bond. Examples of commercially available mannanases include Sumiteam (registered trademark) ACH (manufactured by Shinnippon Kagaku Kogyo Co., Ltd.), Cellulosin (registered trademark) GM5 (manufactured by HBI), Mannaway (registered trademark) (manufactured by Novozymes Japan), and the like. It is done. The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.
α-Galactosidase is an enzyme that performs a reaction to hydrolyze α-galactoside bonds such as D-galactopyranosyl- (1 → 6) -α-D-glucopyranoside. Examples of commercially available α-galactosidase include Sumiteam (registered trademark) AGS (manufactured by Shin Nippon Chemical Industry Co., Ltd.). The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.

  In the present invention, by using a combination of two or more of the above-mentioned cellulases, hemicellulases, glucoamylases, glucanases, mannanases and α-galactosidases, which are saccharide-degrading enzymes, The richness can be enhanced. In the present invention, the use of α-amylase and / or β-amylase in order to degrade starch may lead to enhancement of sweetness and richness. α-Amylase and β-Amylase are particularly effective for cereals with a high starch content.

  Commercially available α-amylase preparations include Biozyme (registered trademark) F1OSD, Amylase S “Amano” 35G, Biozyme (registered trademark) A, Biozyme (registered trademark) L (manufactured by Amano Enzyme), Cochlase (registered trademark) ( Mitsubishi Chemical Foods), Sumiteam (registered trademark) L (manufactured by Nippon Nippon Chemical Industry Co., Ltd.), Christase (registered trademark) L1, Christase (registered trademark) P8, Christase (registered trademark) SD80, Kokugen SD-A Kokugen L, Christase (registered trademark) T10S (above, manufactured by Daiwa Kasei Co., Ltd.), Biotex L # 3000, Biotex TS, Spitase HS, Spitase CP-40FG, Spitase XP-404 (above, manufactured by Nagase ChemteX) ), Grindamil (registered trademark) A (manufactured by Danisco Japan), BAN, F Ngamil (Registered Trademark), Termamyl (Registered Trademark), Novamyl (Registered Trademark), Maltogenase (Registered Trademark), Lycozyme Supra, Steinzyme (Registered Trademark), Aquazyme, Thermozyme (Registered Trademark), Duramil (Registered Trademark) (and above) , Novozymes Japan), Fucta Mirase (registered trademark) 30, Fucta Mirase (registered trademark) 50, Fucta Mirase (registered trademark) 10L, Liquefaction Enzyme 6T, Liquefaction Enzyme, Requifase L45 (above, manufactured by HB eye), VERON AX , VERON GX, VERON M4, VERON ELS (manufactured by Higuchi Trading Company), UNIASE (registered trademark) BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.), ratatase, ratatase RCS, SVA, Magnax JW-121, Sumiteam (registered) Trademark) A-10, Sumichi (Registered trademark) AS (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Softagen (registered trademark) 3H (made by Taisho Technos), Spezyme (registered trademark) AA, Spezyme (registered trademark) FRED, Purastar OxAm, Purastar ST (Above, manufactured by Genencor Kyowa Co., Ltd.), Bakezyme (registered trademark) P500 (manufactured by Nippon Siebel Hegner) and the like. As β-amylase preparation, Optimalto BBA (manufactured by Genencor Kyowa), β-amylase # 1500, β-amylase L, β-amylase # 1500S (above, manufactured by Nagase ChemteX), Hymaltocin (registered trademark) G, Hymaltocin (Registered trademark) GL (manufactured by HIBI), UNIASE (registered trademark) L (manufactured by Yakult Pharmaceutical Co., Ltd.), GODO-GBA (manufactured by Godo Sake), and the like. Moreover, an amylase complex enzyme preparation containing all of α-amylase activity, β-amylase activity, and glucoamylase activity can also be used. The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.

  In the present invention, the use of pectinase in combination with the decomposition of plant tissue may lead to enhancement of sweetness and richness. Pectinase is particularly effective for herbs and teas such as pericarp, flowers and leaves, which are rich in pectic substances. Pectinase is also called polygalacturonase, pectin enzyme, polymethylgalacturonase, and pectin depolymerase, and is an enzyme that hydrolyzes α (1-4) bonds such as peclinic acid, pectin, and pectic acid. Examples of commercially available pectinase preparations include sucrase (manufactured by Sankyo Co., Ltd.), pectinex (registered trademark) Ultra SP-L (manufactured by Novozymes Japan), and mecerase (registered trademark) (manufactured by Meiji Seika Co., Ltd.). ), Ultrazyme (registered trademark) (manufactured by Novozymes Japan), Newase (registered trademark) F (manufactured by Amano Enzyme Co., Ltd.), and the like. The amount of the enzyme used can be exemplified by the range of about 0.01 wt% to about 1 wt%, preferably about 0.1 wt% to about 0.5 wt% relative to the plant material.

  In the present invention, in addition to the above-mentioned saccharide-degrading enzyme, other enzymes can be used in combination as long as they lead to enhancement of sweetness and richness and do not generate miscellaneous taste and dislike. Examples of these enzymes include protease, lipase, tannase, and chlorogenic acid esterase. In the present invention, the sweetness and richness of the extract may be more effectively enhanced by the action of protease in particular. Proteases are particularly effective when decomposing cereals with high protein content.

  Examples of usable proteases include Protease A, Protease M, Protease P, Umamizyme, Peptidase R, Nurase (registered trademark) A, Nurase (registered trademark) F (above, Koji mold-derived protease manufactured by Amano Enzyme) ; Sumiteam (registered trademark) AP, Sumiteam (registered trademark) LP, Sumiteam (registered trademark) MP, Sumiteam (registered trademark) FP, Sumiteam (registered trademark) LPL (above, Nippon Gosei Kogyo Co., Ltd., Koji mold-derived protease); Protin (registered trademark) FN (Protein-derived protease manufactured by Daiwa Kasei Co., Ltd.); Denapsin 2P, Denateam (registered trademark) AP, XP-415 (above, Koji-derived protease manufactured by Nagase ChemteX); Orientase (registered trademark) 20A, Orientase (registered trademark) ONS, Tetra Ze (registered trademark) S (above, a protease derived from gonococci manufactured by HI); Morcin (registered trademark) F, PD enzyme, IP enzyme, AO-protease (above, a protease derived from gonococcus manufactured by Kikkoman); Sakanase (Kaken Pharma) Pantodase (registered trademark) YP-SS, Pantidase (registered trademark) NP-2, Pantidase (registered trademark) P (above, Koji mold-derived protease manufactured by Yakult Pharmaceutical Co., Ltd.); Flavorzyme (registered) (Trademark) (Protein-derived protease manufactured by Novozymes Japan); Cochlase (registered trademark) SS, Cochlase (registered trademark) P (Protein-derived protease manufactured by Sankyo Lifetech Co., Ltd.); VERON PS, COROLASE PN-L ( As described above, a koji mold-derived protease manufactured by AB Enzyme); Thease N, Protease NL, Protease S, Proleather (registered trademark) FG-F (above, bacteria-derived protease manufactured by Amano Enzyme); Protin P, Deskin, Depilace, Protin A, Samoaase (registered trademark) (above, Yamato Bacterium-derived protease manufactured by Kasei Co., Ltd.); Biolase XL-416F, Biopase SP-4FG, Bioplase SP-15FG (Bacteria-derived protease manufactured by Nagase ChemteX); Orientase (registered trademark) 90N, Nucleicin (registered trademark) , Orientase (registered trademark) 10NL, orientase (registered trademark) 22BF (bacteria-derived protease manufactured by HIBI); aloase (registered trademark) AP-10 (bacterial-derived protease manufactured by Yakult Pharmaceutical Co., Ltd.); Mex (registered merchant ), Neutrase (registered trademark), Alcalase (registered trademark) (bacteria-derived protease manufactured by Novozymes); COROLASE N, CORORASE 7089, VERON W, VERON P (bacteria-derived protease manufactured by AB Enzyme); Entilon NBS (Bacteria-derived protease manufactured by Nitto Kasei Kogyo Co., Ltd.); Alkaline protease GL440, Purefect (registered trademark) 4000L, Protease 899, Protex 6L (Bacteria-derived protease manufactured by Genecon Kyowa); Actinase (registered trademark) AS , Actinase (registered trademark) AF (protease derived from actinomycete manufactured by Kaken Pharma); Tasinase (registered trademark) (protease derived from actinomycetes manufactured by Genencor Kyowa); papain W-40 (Amanoenza) Beam manufactured by plant-derived protease); food-grade purified papain (Nagase Chemtex Corporation of plant-derived protease); Other animal-derived pepsin, can be mentioned such as trypsin. 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 in the range of 0.01 to 100 U / g based on the weight of the plant material.

  In the present invention, it is further preferable that the enzyme activity to be used is substantially free of invertase activity. Plant raw materials generally contain a certain amount of sucrose. In addition, it cannot be denied that sucrose may be slightly released by degradation from polysaccharides through the combined action of saccharide-degrading enzymes. In the present invention, as described above, glucose is increased in the extract by a combination of saccharide-degrading enzymes. At this time, if sucrose is decomposed, sweetness is slightly reduced, and acidity and miscellaneous taste are further reduced. It was found to have a negative effect of generating. The determination of whether or not the enzyme preparation to be used substantially contains invertase activity is based on the fact that some of the commercially available enzyme preparations contain other enzyme activities. It can be judged by whether or not.

  As enzyme treatment conditions, normal enzyme treatment conditions according to the enzyme used can be employed. For example, a predetermined amount of the necessary enzyme can be added to the slurry subjected to the heat treatment and cooling step, and the enzyme reaction can be performed at pH 3 to 6 under stirring or standing conditions. The optimum pH for the enzyme reaction is often in the range of 3 to 6, but usually the pH of the slurry or extract of the plant raw material falls within this range, so that the pH is due to sodium bicarbonate (sodium bicarbonate) or ascorbic acid. No adjustment is necessary. However, ascorbic acid or sodium ascorbate may be added in an amount of about 10 ppm to 500 ppm with respect to the total amount of the slurry in order to prevent oxidative degradation during the enzyme reaction. As the temperature of the enzyme reaction, it is not necessary to carry out the reaction at the optimum temperature of the enzyme as in the previous cooling temperature, and it may be preferable to carry out the reaction at a slightly lower temperature, preferably 20 ° C. to 60 ° C., more preferably 25 ° C. -50 ° C is preferable, and a range of 30 ° C to 40 ° C is particularly preferable. The reaction time is preferably 5 minutes to 24 hours, preferably 1 hour to 20 hours, more preferably 4 hours to 18 hours. In the present invention, since the reaction is performed at a slightly lower enzyme reaction temperature so as not to cause miscellaneous taste in the extract, the reaction time may take a relatively long time. It is also effective to determine the reaction time while confirming by analysis or to add an enzyme. The enzyme-treated solution is deactivated by heating or the like, and in the case of a slurry, solid-liquid separation and filtration can be performed to obtain an extract.

  Subsequently, the enzyme-treated extract may be concentrated as necessary. As the concentration method, for example, an enzyme-treated extract concentrate can be obtained by concentrating using an appropriate concentration means such as reduced pressure concentration, reverse osmosis membrane (RO membrane) concentration, freeze concentration, and the like. The degree of concentration is not particularly limited, but in general, it is preferably within the range of Bx 3 ° to 80 °, preferably 8 ° to 60 °, more preferably 10 ° to 50 °.

The plant extract of the present invention may be filled in a container and frozen and distributed as it is, but may be filled in a container after heat sterilization and frozen, refrigerated or distributed at room temperature. Furthermore, it can be used as a raw material for beverage production at the transfer destination.
Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Reference Examples.

Example 1 (Production of enzyme-treated extract of barley tea)
Roasted Rojo 6 barley (L value 39) was pulverized with a hammer mill (screen 3 mm), and 2000 g of water was added to 200 g of the pulverized product, followed by stirring and heating at 85 ° C. for 10 minutes. Thereafter, the mixture was cooled to 40 ° C. while stirring, the enzymes shown in Table 1 below were added, the mixture was stirred at 40 ° C. for 30 minutes, and the enzymes were mixed well, and then allowed to stand at the same temperature for 20 hours. After the reaction time, solid-liquid separation was performed immediately, and the separated solution was heated at 90 ° C. for 1 minute to deactivate the enzyme, cooled to 20 ° C., filtered through Nutsche with diatomaceous earth as an auxiliary agent, and clarified. A filtrate was obtained. The filtrate was sterilized by heating at 90 ° C. for 1 minute, cooled to 40 ° C., and concentrated under reduced pressure using a rotary evaporator to obtain a B × 20 ° concentrate. After cooling the concentrate to 20 ° C., the precipitate was removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C. for 1 minute, filled in a packed container, cooled to 20 ° C., and Bx20 ° Barley tea extract (Invention product 1-2 to 1-22 and Comparative product 1-1).

The obtained barley tea extract was diluted 50 times with ion-exchanged water, and it was very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 1 shows enzyme types and sensory evaluation.

  As shown in Table 1, the barley tea extract subjected to the enzyme treatment is highly evaluated in terms of sweetness, richness, miscellaneous taste, and refreshing feeling compared to the barley tea extract not subjected to the enzyme treatment, and the total sensory evaluation But there was a big difference. Moreover, by using two or more kinds of enzymes in combination, the sweetness, richness, miscellaneous taste, and refreshing feeling were all good compared to the case where one kind of enzyme was used.

Comparative Example 1 (Barley tea extract: an example in which an enzyme reaction was performed without heat treatment before enzyme treatment)
In Example 1, Bx20 ° barley tea extract (Comparative products 2-1 to 2-22) was performed in exactly the same manner as in Example 1 except that heating was not performed for 10 minutes at 85 ° C. after adding water to the pulverized raw material. )

  The obtained barley tea extract was diluted 50 times with ion-exchanged water, and it was very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed. Table 2 shows the types of enzymes and sensory evaluation.

  As shown in Table 2, barley tea extract that has not been heated before the enzyme treatment is compared with the extract using the exact same enzyme in Table 1 (the same number after the hyphen in the product of the present invention or comparative product number is 1). ~ 22, each corresponding to the same enzyme), there is not much difference in taste, refreshing feeling, but it is a slightly good evaluation when any enzyme is used for sweetness and kokumi, heating before enzyme treatment It was shown that the method performed increases the sweetness and richness after the enzyme treatment.

Example 2 (Barley tea extract: Example of strong heating before enzyme treatment)
In Example 1, water was added to the pulverized raw material, and then the sealed state was maintained, followed by stirring and heating at 102 ° C. for 60 minutes. Subsequent operations were carried out in exactly the same manner as in Example 1 to obtain Bx20 ° barley tea extracts (present products 3-2 to 3-22 and comparative product 3-1).

The obtained barley tea extract was diluted 50 times with ion-exchanged water, and it was very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 3 shows enzyme types and sensory evaluation.

  As shown in Table 3, the barley tea extract subjected to the enzyme treatment was highly evaluated in any of sweetness, richness, miscellaneous taste, and refreshing feeling compared to the barley tea extract not subjected to the enzyme treatment. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling.

  However, when comparing the results in Table 3 with the results in Table 1 (the same number after the hyphen in the product of the invention or comparative product number corresponds to the same enzyme from 1 to 22, respectively), before the enzyme treatment, When heated intensely for 60 minutes, sweetness and richness did not show much difference from those heated at 85 ° C. for 10 minutes before the enzyme treatment shown in Table 1. About feeling, compared with the system using the same enzyme of Table 1, the score of miscellaneous taste and clean feeling is slightly lowered, and if the heating before the enzyme treatment is performed under strong conditions, the misty taste becomes stronger, There was a tendency for a refreshing feeling to decrease.

  On the other hand, in any of the enzyme combinations described in Examples 1 and 2 and Comparative Example 1, Sumiteam (registered trademark) X (hemicellulase) and Sumiteam (registered trademark) (glucoamylase) were used in combination (Table 1 to Table 1). 3 to 1-17, 2-17 and 3-17, respectively, and this combination plus Sumiteam® INV (invertase) (1-20, 2-20 and In 3-20), the sensory evaluation slightly decreased in any of sweetness, richness, miscellaneous taste, and refreshing feeling. Further, in any of Examples 1 and 2 and Comparative Example 1, invertase alone did not significantly improve the flavor. Therefore, since it was considered that the invertase activity had some negative effect, the presence or absence of the invertase activity of the enzyme was measured.

Example 3 (Measurement of presence or absence of invertase activity of each enzyme)
Dissolve 0.005 g of the enzyme in 100 ml of 0.5% aqueous solution of sucrose and leave it at 38 ° C. for one day to produce glucose in the reaction solution. -: Less than 50 mg / 100 ml, ±: about 50 mg / 100 ml, +: about 100 mg / 100 ml, ++: about 500 mg / 100 ml, +++: about 2000 mg / 100 ml). The results are shown in Table 4.

  Among the enzymes used in Examples 1 and 2 and Comparative Example 1, cellulase T “Amano” 4, Sumiteam X, Sumiteam and Tunicase FN showed no invertase activity in the measurement under the above conditions. Invertase activity was observed.

  On the other hand, in Table 1, the products 1-12, 1-13, 1-17 and 1 of the present invention, which were particularly highly evaluated among the products 1-12 to 1-22 of the present invention in which two or more kinds of enzymes were combined. The enzymes used for -18 are combinations of those that do not contain invertase activity, and other products of the present invention 1-14, 1-15, 1-16, 1-19, 1-20, 1-21 and 1 It was found that all of -22 used enzymes containing invertase activity.

Example 4 (Confirmation of influence of invertase on flavor)
In Example 1, in addition to the enzyme used in Example 1 during the enzyme treatment of the product of the present invention (1-12, 1-13, 1-17, 1-18), 0.05 g of Sumiteam INV was further added, The same operation as in Example 1 was performed to obtain respective comparative products (4-1, 4-2, 4-3, 4-4). The product of the present invention (1-12, 1-13, 1-17, 1-18) and each of the comparative products (4-1, 4-2, 4-3, 4-4) with ion-exchanged water Diluted twice and evaluated in the same manner as Example 1 by 10 well trained panelists.
The results are shown in Table 5.

  As shown in Table 5, in any combination of enzymes, the addition of Sumiteam INV resulted in slightly less sweetness, richness and a refreshing feeling, and a slightly increased taste. It was confirmed that an extract having a good flavor tends to be obtained when an enzyme containing no activity is used.

Example 5 (Addition of barley tea extract to barley tea beverage)
30 kg of ion-exchanged water heated to 85 ° C. is charged with 1.5 kg of roasted 6-jo barley (L value 35) hammer mill (screen 3 mm) and slowly stirred for 5 minutes, and then filtered hot with a flannel filter. The filtrate was cooled to 20 ° C. 26 filter paper (300 mm) (ADVANTEC (registered trademark) manufactured by Toyo Roshi Kaisha, Ltd.) was suction filtered with Nutsche pre-coated with 250 g of cellulose powder to obtain 22.05 kg of barley tea extract, and the pH was adjusted to 6.5 with sodium bicarbonate. Water was added to make the whole 200 kg (Bx0.4 °). This was subdivided, and the barley tea extract obtained in Example 1 was prepared by adding 1% each of the present invention products (1-12 to 1-22) combined with enzymes, and sterilized by heating at 137 ° C. for 30 seconds. Thereafter, it was cooled to 88 ° C., filled into a 500 ml plastic bottle, held for 2 minutes, then cooled to room temperature (25 ° C.) to obtain a barley tea beverage with a plastic bottle. Each barley tea beverage was evaluated by 10 panelists using an extract-free product as a control. The evaluation criteria are very good: 10 points, good: 8 points, slightly good: 6 points, slightly bad: 4 points when the additive-free product is 5 points for sweetness, richness, miscellaneous taste, and refreshing feeling. Bad: 2 points, very bad 0 points.
The sensory evaluation is shown in Table 6.

  As shown in Table 6, all the barley tea beverages to which the product of the present invention was added had an evaluation that the sweetness, richness, and refreshing feeling increased, the miscellaneous taste decreased, and the flavor was good.

Example 6 (Production of roasted barley enzyme-treated extract)
In Example 1, except for using roasted pearl barley (Thailand: L value 32) instead of roasted six-row barley (L value 39), Bx20 ° pearl barley extract (this book) Invention products 5-2 to 5-22 and comparative product 5-1) were obtained.

The obtained barley extract was diluted 50 times with ion-exchanged water and was very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 7 shows enzyme types and sensory evaluation.

  As in Example 1, the roasted barley extract subjected to the enzyme treatment was highly evaluated in any of sweetness, richness, miscellaneous taste, and refreshing feeling as compared with the roasted barley extract not subjected to the enzyme treatment. . Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling. In addition, among the enzymes, the present invention product (5-12, 5-13, 5-17 and 5-18) which is a combination of two kinds of enzymes not including invertase activity is particularly sweet, rich, miscellaneous and refreshing. The result was that the feeling was good.

Comparative Example 2 (Roasted barley extract: an example in which an enzyme reaction was performed without performing a heat treatment before the enzyme treatment)
In Example 6, roasted pearl extract (comparative products 6-1 to 6-6) of Bx20 ° was performed in exactly the same manner as in Example 1 except that heating was not performed for 10 minutes at 85 ° C. after adding water to the pulverized raw material. −22) was obtained.

The obtained roasted barley extract was diluted 50 times with ion-exchanged water and was very good for sweetness, richness, miscellaneous taste, and refreshing feeling by 10 well-trained panelists: 10 points, good: Sensory evaluation was performed with 8 points, slightly good: 6 points, slightly bad: 4 points, bad: 2 points, and very bad 0 points.
Table 8 shows enzyme types and sensory evaluation.

  As shown in Table 8, the roasted barley extract that had not been heated prior to the enzyme treatment was compared with the roasted barley extract using the exact same enzymes in Table 7 (after the hyphen in the product of the present invention or comparative product number). The same number of 1 corresponds to the same enzyme from 1 to 22), the taste and refreshing feeling are slightly worse, and it is a little better evaluation when any enzyme is used for sweetness and richness, before the enzyme treatment It has been shown that the method of heating the mixture increases the sweetness and richness after the enzyme treatment.

Example 7 (Roasted barley extract: Example of strong heating)
In Example 6, after adding water to the pulverized raw material, the sealed state was maintained, and the mixture was stirred and heated at 102 ° C. for 60 minutes. Subsequent operations were performed in the same manner as in Example 6 to obtain Bx20 ° pearl barley extract (7-1 to 7-22).

The obtained barley extract was diluted 50 times with ion-exchanged water and was very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 9 shows the types of enzymes and sensory evaluation.

  As shown in Table 9, the roasted barley extract that had been subjected to the enzyme treatment was highly evaluated in terms of sweetness, richness, miscellaneous taste, and refreshed feeling compared to the roasted barley extract that had not been subjected to the enzyme treatment. It was. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling.

  However, when the results in Table 9 are compared with the results in Table 7 (the same number after the hyphen in the product of the present invention or comparative product number corresponds to the same enzyme from 1 to 22, respectively), before the enzyme treatment, When subjected to intense heating of 60 minutes, the sweetness and richness were not so different from those obtained by heating at 85 ° C. for 10 minutes before the enzyme treatment shown in Table 7. On the other hand, as for the taste and clean feeling, compared with the system using the same enzyme in Table 7, the score of the taste and clean feeling is slightly lowered, and when heating before the enzyme treatment is performed under strong conditions, There was a tendency that the miscellaneous taste became stronger and the refreshing feeling decreased.

Example 8 (Addition of roasted pearl barley to mixed tea beverage)
30 kg of ion-exchanged water heated to 85 ° C., 500 g of roasted rojo barley (L value 35) hammer mill (screen 3 mm), 400 g of roast brown rice (L value 54) hammer mill (screen 3 mm), roasted corn (L value 45) Hammer mill (screen 3 mm) 300 g, oolong tea (color type S-303) 200 g and roasted pearl barley (Thailand: L value 32) hammer mill (screen 3 mm) 100 g were added slowly. After stirring for 5 minutes, the mixture was filtered with a flannel filter while hot, and the filtrate was cooled to 20 ° C. 26 filter paper (300 mm) (ADVANTEC (registered trademark) manufactured by Toyo Filter Paper Co., Ltd.) was suction filtered with Nutsche pre-coated with 250 g of cellulose powder to obtain 22.12 kg of mixed tea extract filtrate, and the pH was adjusted to 6.5 with sodium bicarbonate. Then, water was added to make the whole 200 kg (Bx 0.4 °). This was subdivided, and the roasted pearl extract obtained in Example 6 was prepared by adding 1% each of the product of the present invention (5-12 to 5-22) combined with the enzyme, at 137 ° C. for 30 seconds. After heat sterilization, the mixture was cooled to 88 ° C., filled into a 500 ml PET bottle, held for 2 minutes, then cooled to room temperature (25 ° C.) to obtain a mixed tea beverage containing a PET bottle. Each mixed tea beverage was evaluated by 10 panelists using an extract-free product as a control. The evaluation criteria are very good: 10 points, good: 8 points, slightly good: 6 points, slightly bad: 4 points when the additive-free product is 5 points for sweetness, richness, miscellaneous taste, and refreshing feeling. Bad: 2 points, very bad 0 points.
The sensory evaluation is shown in Table 10.

  As shown in Table 10, all the mixed tea beverages to which the product of the present invention was added had an evaluation that the sweetness, richness, and refreshing feeling increased, the miscellaneous taste decreased, and the flavor was good.

Example 9 (Production of chamomile enzyme-treated extract)
German chamomile was pulverized with a hammer mill (screen 3 mm), 1700 g of water was added to 100 g of the pulverized product, and the mixture was stirred and heated at 85 ° C. for 10 minutes. Thereafter, the mixture was cooled to 40 ° C. with stirring, the enzymes shown in Table 9 below were added, the mixture was stirred at 40 ° C. for 30 minutes, and the enzymes were mixed well, and then allowed to stand at the same temperature for 20 hours. After the reaction time, solid-liquid separation was performed immediately, and the separated solution was heated at 90 ° C. for 1 minute to deactivate the enzyme, cooled to 20 ° C., filtered through Nutsche with diatomaceous earth as an auxiliary agent, and clarified. A filtrate was obtained. The filtrate was sterilized by heating at 90 ° C. for 1 minute, cooled to 40 ° C., and concentrated under reduced pressure using a rotary evaporator to obtain a Bx10 ° concentrate. After cooling the concentrate to 20 ° C., the precipitate is removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C. for 1 minute, filled in a packed container, cooled to 20 ° C., and Bx10 ° No. chamomile extract (Products 8-2 to 8-22 of the present invention and Comparative product 8-1).

The obtained chamomile extract was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 11 shows the types of enzymes and sensory evaluation.

  As in Example 1, the chamomile extract subjected to the enzyme treatment was highly evaluated in all of sweetness, richness, miscellaneous taste, and refreshing feeling compared to the chamomile extract not subjected to the enzyme treatment. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling. In addition, among the enzymes, the present invention product (8-12, 8-13, 8-17 and 8-18) which is a combination of two kinds of enzymes not including invertase activity is particularly sweet, rich, miscellaneous and refreshing. The result was that the feeling was good.

Comparative Example 3 (chamomile extract: an example in which an enzyme reaction was performed without performing a heat treatment before the enzyme treatment)
In Example 9, the same operation as in Example 9 was performed except that water was added to the pulverized raw material and heating was not performed at 85 ° C. for 10 minutes, and Bx10 ° chamomile extract (Comparative products 9-1 to 9-22) )

The obtained chamomile extract was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 12 shows enzyme types and sensory evaluation.

  As shown in Table 12, the chamomile extract that was not heated before the enzyme treatment was compared with the extract using the same enzyme shown in Table 11 (the same number after the hyphen in the product of the present invention or the comparison product number is 1). ~ 22, each of which corresponds to the same enzyme), but there is not much difference in miscellaneous taste and refreshing feeling, but when using any of the enzymes for sweetness and richness, the evaluation is slightly bad, and before the enzyme treatment It was shown that the method of heating increases the sweetness and richness after the enzyme treatment.

Example 10 (camomile extract: example of intense heating)
In Example 9, water was added to the pulverized raw material, and then the sealed state was maintained, followed by stirring and heating at 102 ° C. for 60 minutes. Subsequent operations were carried out in the same manner as in Example 9, and Bx10 ° chamomile extracts (present products 10-2 to 10-22 and comparative product 10-1) were obtained.

The obtained chamomile extract was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 13 shows the types of enzymes and sensory evaluation.

  As shown in Table 13, the chamomile extract subjected to the enzyme treatment has an increased sweetness and richness compared to the chamomile extract not subjected to the enzyme treatment. Met. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling.

  However, when comparing the results in Table 13 with the results in Table 11 (the same number after the hyphen in the product or comparison product number corresponds to the same enzyme from 1 to 22, respectively), before the enzyme treatment, In the case of heating for 60 minutes, the sweetness and richness were not so different, but the miscellaneous taste was slightly strong, and there was a tendency that the refreshing feeling decreased.

Example 11 (Addition of chamomile enzyme-treated extract to mixed tea beverage)
In the same manner as in Example 8, 30 kg of ion-exchanged water heated to 85 ° C., roasted 6-jo barley (L value 35) hammer mill (screen 3 mm), pulverized product 500 g, roasted brown rice (L value 54) hammer mill (screen 3 mm) 400g of pulverized product, 300g of baked corn (L value 45) hammer mill (screen 3mm), 200g of oolong tea (color type S-303) and crushed pearl barley (Thailand: L value 32) hammer mill (screen 3mm) 100 g of the product was added and stirred slowly for 5 minutes, followed by hot filtration with a flannel filter, and the filtrate was cooled to 20 ° C. 26 filter paper (300 mm) (ADVANTEC (registered trademark) manufactured by Toyo Filter Paper Co., Ltd.) was suction filtered with Nutsche pre-coated with 250 g of cellulose powder to obtain 22.12 kg of mixed tea extract filtrate, and the pH was adjusted to 6.5 with sodium bicarbonate. Then, water was added to make the whole 200 kg (Bx 0.4 °). This was subdivided and prepared from the chamomile extract obtained in Example 9 to which 0.5% of the present invention product (8-12 to 8-22) combined with an enzyme was added, at 137 ° C. for 30 seconds. After heat sterilization, the mixture was cooled to 88 ° C., filled into a 500 ml PET bottle, held for 2 minutes, then cooled to room temperature (25 ° C.) to obtain a mixed tea beverage containing a PET bottle. Each mixed tea beverage was evaluated by 10 panelists using an extract-free product as a control. The evaluation criteria are very good: 10 points, good: 8 points, slightly good: 6 points, slightly bad: 4 points when the additive-free product is 5 points for sweetness, richness, miscellaneous taste, and refreshing feeling. Bad: 2 points, very bad 0 points.
The sensory evaluation is shown in Table 14.

  As shown in Table 14, all the mixed tea beverages to which the product of the present invention was added had an evaluation that the sweetness, richness, and refreshing feeling increased, the miscellaneous taste decreased, and the flavor was good.

Example 12 (Production of lemongrass enzyme-treated extract)
Thai lemongrass was pulverized with a hammer mill (screen 3 mm), 1700 g of water was added to 100 g of the pulverized product, and the mixture was stirred and heated at 85 ° C. for 10 minutes. Thereafter, the mixture was cooled to 40 ° C. with stirring, the enzymes shown in Table 9 below were added, the mixture was stirred at 40 ° C. for 30 minutes, and the enzymes were mixed well, and then allowed to stand at the same temperature for 20 hours. After the reaction time, solid-liquid separation was performed immediately, and the separated solution was heated at 90 ° C. for 1 minute to deactivate the enzyme, cooled to 20 ° C., filtered through Nutsche with diatomaceous earth as an auxiliary agent, and clarified. A filtrate was obtained. The filtrate was sterilized by heating at 90 ° C. for 1 minute, cooled to 40 ° C., and concentrated under reduced pressure using a rotary evaporator to obtain a Bx10 ° concentrate. After cooling the concentrate to 20 ° C., the precipitate is removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C. for 1 minute, filled in a packed container, cooled to 20 ° C., and Bx10 ° Lemongrass extract (Products 11-2 to 11-22 of the present invention and Comparative product 11-1) were obtained.

The obtained lemongrass extract was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste, and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 Sensory evaluation was performed with a score of slightly good: 6 points, slightly bad: 4 points, bad: 2 points, and very bad 0 points.
Table 15 shows the types of enzymes and sensory evaluation.

  Similar to Example 1, the lemongrass extract subjected to the enzyme treatment was highly evaluated in all of sweetness, richness, miscellaneous taste, and refreshing feeling, compared to the lemongrass extract not subjected to the enzyme treatment. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling. Among the enzymes, the products of the present invention (11-12, 11-13, 11-17, and 11-18), which are combinations of two types of enzymes that do not contain invertase activity, are particularly sweet, rich, savory, and refreshing. The result was that the feeling was good.

Comparative Example 4 (lemongrass extract: an example in which an enzyme reaction was performed without heat treatment before enzyme treatment)
In Example 13, a Bx10 ° lemongrass extract (Comparative products 12-1 to 12-) was prepared in exactly the same manner as in Example 13 except that heating was not performed at 85 ° C. for 10 minutes after adding water to the pulverized raw material. 22) was obtained.

The obtained lemongrass extract was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste, and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 Sensory evaluation was performed with a score of slightly good: 6 points, slightly bad: 4 points, bad: 2 points, and very bad 0 points.
Table 16 shows the types of enzymes and sensory evaluation.

  As shown in Table 16, the lemongrass extract that had not been heated before the enzyme treatment was compared to the lemongrass extract using the exact same enzyme in Table 15 (the same after the hyphen in the product of the present invention or comparative product number). Numbers 1 to 22 correspond to the same enzyme), but there is not much difference in miscellaneous taste and refreshing feeling, but it is a little bad evaluation when using any enzyme for sweetness and body taste, It was shown that the method of heating before increases sweetness and richness after enzyme treatment.

Example 13 (lemongrass extract: example of intense heating)
In Example 12, after adding water to the pulverized raw material, the sealed state was maintained, and the mixture was stirred and heated at 102 ° C. for 60 minutes. Subsequent operations were performed in exactly the same manner as in Example 12 to obtain a Bx10 ° lemongrass extract (Products 13-2 to 13-22 of the present invention and Comparative product 13-1).

The obtained lemongrass extract was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste, and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 Sensory evaluation was performed with a score of slightly good: 6 points, slightly bad: 4 points, bad: 2 points, and very bad 0 points.
Table 17 shows the types of enzymes and sensory evaluation.

  As shown in Table 17, the lemongrass extract that had been subjected to enzyme treatment had increased sweetness and richness compared to the lemongrass extract that had not been subjected to enzyme treatment. It was highly rated. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling.

  However, when comparing the results in Table 17 with the results in Table 15 (the same number after the hyphen in the product or comparison product number corresponds to the same enzyme from 1 to 22, respectively), before the enzyme treatment, In the case of heating for 60 minutes, the sweetness and richness were not so different, but the miscellaneous taste was slightly strong, and there was a tendency that the refreshing feeling decreased.

Example 14 (addition of lemongrass enzyme-treated extract to mixed tea beverage)
In the same manner as in Example 8, 30 kg of ion-exchanged water heated to 85 ° C., roasted 6-jo barley (L value 35) hammer mill (screen 3 mm), pulverized product 500 g, roasted brown rice (L value 54) hammer mill (screen 3 mm) 400g of pulverized product, 300g of baked corn (L value 45) hammer mill (screen 3mm), 200g of oolong tea (color type S-303) and crushed pearl barley (Thailand: L value 32) hammer mill (screen 3mm) 100 g of the product was added and stirred slowly for 5 minutes, followed by hot filtration with a flannel filter, and the filtrate was cooled to 20 ° C. 26 filter paper (300 mm) (ADVANTEC (registered trademark) manufactured by Toyo Filter Paper Co., Ltd.) was suction filtered with Nutsche pre-coated with 250 g of cellulose powder to obtain 22.12 kg of mixed tea extract filtrate, and the pH was adjusted to 6.5 with sodium bicarbonate. Then, water was added to make the whole 200 kg (Bx 0.4 °). This was subdivided, and the lemongrass extract obtained in Example 9 was prepared by adding 0.5% each of the products of the present invention (11-12 to 11-22) combined with an enzyme, 137 ° C., 30 After heat sterilization for 2 seconds, the mixture was cooled to 88 ° C., filled into a 500 ml plastic bottle, held for 2 minutes, then cooled to room temperature (25 ° C.) to obtain a mixed tea beverage containing a plastic bottle. Each mixed tea beverage was evaluated by 10 panelists using an extract-free product as a control. The evaluation criteria are very good: 10 points, good: 8 points, slightly good: 6 points, slightly bad: 4 points when the additive-free product is 5 points for sweetness, richness, miscellaneous taste, and refreshing feeling. Bad: 2 points, very bad 0 points.
The sensory evaluation is shown in Table 18.

  As shown in Table 18, all of the mixed tea beverages to which the product of the present invention was added were evaluated as having an increased sweetness, richness and refreshing feeling, less miscellaneous taste, and good flavor.

Example 15 (Production of green tea enzyme-treated extract)
Shizuoka green tea (Yabukita seed, Ichibancha) was pulverized with a hammer mill (screen 3 mm), 1700 g of water was added to 100 g of the pulverized product, and the mixture was stirred and heated at 85 ° C. for 10 minutes. Thereafter, the mixture was cooled to 40 ° C. while stirring, the enzymes shown in Table 19 below were added, the mixture was stirred at 40 ° C. for 30 minutes, and the enzymes were mixed well, followed by standing reaction at the same temperature for 20 hours. After the reaction time, solid-liquid separation was performed immediately, and the separated solution was heated at 90 ° C. for 1 minute to deactivate the enzyme, cooled to 20 ° C., filtered through Nutsche with diatomaceous earth as an auxiliary agent, and clarified. A filtrate was obtained. The filtrate was sterilized by heating at 90 ° C. for 1 minute, cooled to 40 ° C., and concentrated under reduced pressure using a rotary evaporator to obtain a B × 20 ° concentrate. After cooling the concentrate to 20 ° C., the precipitate was removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C. for 1 minute, filled in a packed container, cooled to 20 ° C., and Bx20 ° Green tea extract (Invention product 14-2 to 14-22 and Comparative product 14-1).

The green tea extract obtained was diluted 100 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 19 shows the types of enzymes and sensory evaluation.

  As in Example 1, the green tea extract treated with the enzyme was highly evaluated in all of sweetness, richness, miscellaneous taste, and refreshing feeling as compared with the green tea extract not treated with the enzyme. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling. In addition, among the enzymes, the present invention product (14-12, 14-13, 14-17 and 14-18) which is a combination of two kinds of enzymes not including invertase activity is particularly sweet, rich, miscellaneous and refreshing. The result was that the feeling was good.

Comparative Example 5 (green tea extract: an example in which an enzyme reaction was performed without heat treatment before enzyme treatment)
In Example 15, the same operation as in Example 15 was performed except that water was added to the pulverized raw material and heating at 85 ° C. for 10 minutes was not performed, and Bx20 ° green tea extract (Comparative products 15-1 to 15-22) )

The green tea extract obtained was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 20 shows enzyme types and sensory evaluation.

  As shown in Table 20, the green tea extract that had not been heated before the enzyme treatment was compared with the green tea extract using the exact same enzyme in Table 19 (the same number after the hyphen in the product of the present invention or comparative product number). 1 to 22 corresponds to the same enzyme), but there is not much difference in miscellaneous taste and refreshing feeling, but it is a little bad evaluation when any enzyme is used for sweetness and richness, before the enzyme treatment It was shown that the method of heating increases the sweetness and richness after the enzyme treatment.

Example 16 (green tea extract: example of intense heating)
In Example 15, water was added to the pulverized raw material, and then the sealed state was maintained, followed by stirring and heating at 102 ° C. for 60 minutes. Subsequent operations were performed in exactly the same manner as in Example 15 to obtain Bx20 ° green tea extracts (present products 16-2 to 16-22 and comparative product 16-1).

The green tea extract obtained was diluted 50 times with ion-exchanged water, and very good for sweetness, richness, miscellaneous taste and refreshing feeling by 10 well-trained panelists: 10 points, good: 8 points Slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad 0 points, sensory evaluation was performed.
Table 21 shows the types of enzymes and sensory evaluation.

  As shown in Table 21, the green tea extract subjected to the enzyme treatment has an increased sweetness and richness compared to the green tea extract not subjected to the enzyme treatment, and is slightly higher in terms of miscellaneous taste and refreshing feeling. Met. Moreover, it was a result which becomes favorable by using two or more types of enzymes together compared with the case where one type of enzyme was used in any of sweetness, richness, miscellaneous taste, and refreshing feeling.

  However, when the results in Table 21 are compared with the results in Table 19 (the same number after the hyphen in the product or comparison product number corresponds to the same enzyme from 1 to 22, respectively), 102 ° C. before the enzyme treatment In the case of heating for 60 minutes, the sweetness and richness were not so different, but the miscellaneous taste was slightly strong, and there was a tendency that the refreshing feeling decreased.

Example 17 (Addition of green tea enzyme-treated extract to mixed tea beverage)
In the same manner as in Example 8, 30 kg of ion-exchanged water heated to 85 ° C., roasted 6-jo barley (L value 35) hammer mill (screen 3 mm), pulverized product 500 g, roasted brown rice (L value 54) hammer mill (screen 3 mm) 400g of pulverized product, 300g of baked corn (L value 45) hammer mill (screen 3mm), 200g of oolong tea (color type S-303) and crushed pearl barley (Thailand: L value 32) hammer mill (screen 3mm) 100 g of the product was added and stirred slowly for 5 minutes, followed by hot filtration with a flannel filter, and the filtrate was cooled to 20 ° C. 26 filter paper (300 mm) (ADVANTEC (registered trademark) manufactured by Toyo Filter Paper Co., Ltd.) was suction filtered with Nutsche pre-coated with 250 g of cellulose powder to obtain 22.12 kg of mixed tea extract filtrate, and the pH was adjusted to 6.5 with sodium bicarbonate. Then, water was added to make the whole 200 kg (Bx 0.4 °). This was subdivided, and the green tea extract obtained in Example 15 was prepared by adding 0.3% of the present invention product (14-12 to 14-22) combined with an enzyme, respectively, at 137 ° C. for 30 seconds. After heat sterilization, the mixture was cooled to 88 ° C., filled into a 500 ml PET bottle, held for 2 minutes, then cooled to room temperature (25 ° C.) to obtain a mixed tea beverage containing a PET bottle. Each mixed tea beverage was evaluated by 10 panelists using an extract-free product as a control. The evaluation criteria are very good: 10 points, good: 8 points, slightly good: 6 points, slightly bad: 4 points when the additive-free product is 5 points for sweetness, richness, miscellaneous taste, and refreshing feeling. Bad: 2 points, very bad 0 points.
The sensory evaluation is shown in Table 22.

  As shown in Table 22, all the mixed tea beverages to which the product of the present invention was added had an evaluation that the sweetness, richness, and refreshing feeling increased, the miscellaneous taste decreased, and the flavor was good.

Claims (3)

The manufacturing method of a plant extract which has the following processes (1)-(3).
(1) A step in which a saccharide-degrading enzyme is dissolved in a sucrose aqueous solution and reacted, and then the production of glucose in the reaction solution is determined using a glucose test paper, and a saccharide-degrading enzyme not containing invertase activity is selected.
(2) A step of mixing the plant raw material and water and then performing a heat treatment and then cooling ,
(3) after the step (2) was added carbohydrase selected in step (1), cormorants row extracted while applying an enzyme production process of the plant extract.
The method for producing a plant extract according to claim 1 , wherein the saccharide-degrading enzyme is at least two kinds selected from cellulase, hemicellulase, glucoamylase, glucanase, mannanase and α-galactosidase. The method for producing a plant extract according to claim 1 or 2 , wherein the plant material is cereals, herbs or teas.