JP5748702B2 - Tea beverage with enhanced umami and reduced bitterness - Google Patents

Description

The present invention relates to a tea beverage with enhanced umami and reduced bitterness.

In recent years, consumption of tea beverages filled in cans or plastic bottles and instant beverages such as powdered beverages has increased due to changes in the drinking form of tea, and production has increased accordingly. In addition, since tea beverages with strong bitterness tend to be avoided mainly by young people, provision of tea beverages with strong umami and richness and reduced bitterness is required.

Conventionally, methods for adding yeast extract and umami seasoning have been reported as methods for improving the umami and bitter taste of tea beverages. For example, a beverage in which a yeast extract is added to a commercially available plastic bottle tea beverage to reduce an unpleasant taste such as bitterness and sashimi and to extract a good flavor such as a rich taste (Patent Document 1: JP-A-2002-281948) In addition, a yeast extract is added to commercially available tea beverages (green tea, oolong tea) to reduce the astringency of tea beverages and impart a rich taste (Patent Document 2: JP-A-2005-278475). A beverage (Patent Document 3: Japanese Patent Application Laid-Open No. 61-271969) in which '-ribonucleotide, glutamic acid, or a combination thereof is added to reduce astringency and sourness and improve flavor is disclosed. Yes. However, there is a strong tendency for consumers to request no additives in tea beverages, and the use of seasonings and food additives that require labeling on products is in response to consumer demands for tea beverages in recent years. Not right. Therefore, as a method for improving the taste, processing methods using enzymes have been studied in the production process of tea extracts and tea beverages or the production process of raw tea leaves.

As a method of using an enzyme treatment for producing a tea extract or a tea beverage, there are a method of improving the extraction efficiency of a component by the enzyme treatment and a method of improving the taste by converting the component by the enzyme treatment.

Examples of methods for reducing astringency using enzymes to tea beverages and imparting richness and umami include combining plant tissue disrupting enzymes such as cellulase, hemicellulase, and pectinase, extracting tea leaves after enzymatic degradation, A method for preparing a beverage (Patent Document 4: Japanese Patent Laid-Open No. 2003-210110) and a beverage having a reduced astringency that is obtained by treating green tea with tannase and a protease to enhance umami and kokumi (Patent Document 5: Japanese Patent Laid-Open No. 2006-2006) 61125), green tea is combined with proteolytic enzymes such as protease and pectinase, and beverages with reduced astringency and enhanced umami and kokumi (Patent Document 6: JP 2009-95333 A), umami and kokumi are impaired. As a method for producing a beverage with reduced astringency, the tea extract is treated with tannase or chlorogenic acid esterase (patent text) 7: JP 2005-130809) and the like have been proposed. On the other hand, with regard to extracts (extracts) that are added to various tea beverages and used for the purpose of imparting and enhancing the flavor of tea beverages, for example, during or after extraction of tea ingredients, glucoamylase, hemicellulase, pectinase, A method of enhancing umami and sweetness and reducing astringency by enzymatic degradation using glycolytic enzymes such as mannanase, invertase and α-galactosidase (Patent Document 8: JP 2008-35812 A, Patent Document 9: JP 2008) -86280), a method for extracting tea raw materials in the presence of protease and tannase to enhance umami and kokumi and reducing astringency (Patent Document 10: JP-A-2003-144049), and tea extract Of enhancing the taste by causing glutaminase to act on the theanine that is produced to produce glutamic acid (Patent Document 11: Patent 4113829 No.) and the like have been proposed.

Further, a method for producing a young green fragrant tea extract by treating raw green tea leaves with various enzymes (Patent Document 12: International Publication Number WO2008 / 001848) is disclosed. Although the method disclosed in Patent Document 12 is intended to enhance the fragrance, an effect of increasing umami has been reported as a secondary effect.

JP 2002-281948 A JP 2005-278475 A JP-A 61-271969 JP 2003-210110 A JP 2006-61125 A JP 2009-95333 A JP 2005-130809 A JP 2008-35812 A JP 2008-86280 A JP 2003-144049 A Japanese Patent No. 4113829 International Publication Number WO2008 / 001848

As described above, various enzyme treatment methods for improving the flavor of tea beverages, tea extracts and tea extracts are known, but the flavor of the enzyme-treated tea extract obtained by these methods is not always satisfactory. There has been a demand for the development of a tea beverage that is not fragile and that enhances umami and reduces bitterness while maintaining the original taste balance of tea. That is, an object of the present invention is to provide a tea beverage that has an enhanced umami taste and a reduced bitter and astringent taste that does not destroy the original taste balance of tea. It is another object of the present invention to provide a tea beverage in which the original umami of tea is enhanced and bitter and astringent taste is reduced.

As a result of intensive studies to achieve the above object, the inventors of the present invention cause an enzyme having 5′-phosphodiesterase activity and an enzyme having 5′-adenylate deaminase activity to act on an extract obtained by extracting teas with water. The enzyme-treated tea beverage prepared through the process was found not only excellent in umami, but also reduced in bitterness and miscellaneous taste. In addition, tea beverages having a tea extract prepared by allowing an enzyme having 5′-phosphodiesterase activity and an enzyme having 5′-adenylate deaminase activity to act on tea beverages have excellent umami taste, bitterness and astringency. As a result, the present invention has been completed. Since the present invention does not change the composition of tea-derived amino acids or catechins, the present invention can also provide a new effect of enhancing the umami of tea beverages and reducing astringency while maintaining the balance of taste and flavor. Furthermore, since the object can be achieved in a short enzyme treatment time compared with the conventional enzyme treatment, it is advantageous in industrial production.

That is, the tea beverage of the present invention comprises (A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), ( D) Containing guanosine-5′-monophosphate (5′-GMP), (A) 20 to 300 mg / 100 mL, (B) 0.002 mg / 100 mL or more, (B) and (C) contents It is a tea beverage characterized by the ratio (B) / (C) = 0.1 to 1.76 (excluding those to which a yeast extract and / or umami seasoning is added). The term “tea polyphenol” as used in the present claims refers to a component quantified by an iron tartrate method, using ethyl gallate as a standard solution, and obtaining a converted amount of ethyl gallate. In addition, the “yeast extract” referred to in the present claims refers to various seasonings and food additives mainly composed of yeast. Commercially available products include “SK Yeast Extract HU”, “SK Yeast Extract HUP-2”, “SK Yeast Extract HU-W”, “SK Yeast Extract HUAP” and Oriental sold by Nippon Paper Chemicals Co., Ltd. Examples include the “Taste” series sold by Yeast Industry Co., Ltd. In addition, the “umami seasoning” referred to in the present claims indicates sodium glutamate, sodium inosinate, and sodium guanylate, and includes a mixture of two or more thereof. In terms of commercial products, “Ajinomoto”, “Hi-Me” sold by Ajinomoto Co., Inc., “Iinoichi”, “Ribotaide” sold by Kirin Food Tech Co., Ltd., and Yamasa Soy Sauce Co., Ltd. "Flaves" that have been used. The tea beverage according to claim 2 is obtained by adding a tea extract to the tea beverage according to claim 1. The tea beverage according to claim 3 is characterized in that the tea extract according to claim 2 is a tea extract containing 5′-GMP and 5′-IMP. The tea beverage according to claim 4 comprises (A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), ( D) When guanosine-5′-monophosphate (5′-GMP) is contained and dissolved in 100 mL of water so that (A) is 30 to 300 mg, (B): 0.002 mg / 100 mL or more (B ) And (C) content ratio (B) / (C) is an instant powder tea characterized in that it is a tea beverage in the range of 0.1 to 1.76 (however, yeast extract and / or umami) Excluding those with seasonings added). The tea beverage according to claim 5 is prepared through a step of allowing an enzyme having 5′-phosphodiesterase activity and an enzyme having 5′-adenylate deaminase activity to act on a tea extract, (A) tea Polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5′- (B): 0.002 mg / 100 mL or more (B) and (C) content ratio (B) / When dissolved in 100 mL of water to (A): 30 to 300 mg (C) is an instant powdered tea characterized in that it is a tea beverage in the range of 0.1 to 11 (excluding those with yeast extract and / or umami seasoning added). The tea beverage according to claim 6 is obtained by adding a tea extract to the instant powder tea according to claim 4 or 5. The tea beverage according to claim 7 is characterized in that the tea extract of claim 6 is a tea extract containing 5′-GMP and 5′-IMP .

According to the present invention, it is possible to provide a well-balanced and high-quality tea beverage with excellent umami and reduced bitterness and astringency.

Hereinafter, the present invention will be described in detail. In the tea beverage of the present invention, the tea polyphenol as the component (A) in the drinking concentration is 30 to 300 mg / mL, preferably 35 to 270 mg / 100 mL, more preferably 40 to 200 mg / 100 mL. In a beverage having a tea polyphenol concentration of less than 30 mg / 100 mL in a tea beverage, the bitterness taste of the beverage itself is extremely low, so that the effect of increasing umami can be confirmed, but it is difficult to confirm the effect of reducing bitterness. On the other hand, in a beverage in which the concentration of tea polyphenol in the tea beverage exceeds 300 mg / 100 mL, the bitter and astringent taste is too strong, and the effect of increasing the umami and the effect of reducing the bitter and astringent taste are not fully exhibited.

The tea beverage of the present invention has 0.006 mg / 100 mL or more of inosine-5′-monophosphate (5′-IMP) as the component (B) at the drinking concentration, but may be 0.004 mg / 100 mL or more. Preferably, 0.006 mg / 100 mL or more is more preferable. In a beverage having a 5'-IMP concentration of less than 0.002 mg / 100 mL, the effect of increasing umami and the effect of reducing bitterness and astringency are extremely difficult to exert.

The tea beverage of the present invention has a weight ratio of 5′-IMP as component (B) and cytidine-5′-monophosphate (5′-CMP) as component (C) at the drinking concentration [(B) / (C )] Is in the range of 0.1-11, more preferably 0.15-10.7. Beverages having a [(B) / (C)] in the range of 0.1 to 11 do not show the effect of increasing umami and reducing bitterness.

The “tea beverage” in the present invention refers to tea leaves (for example, sencha, gyokuro, kabusecha, bancha, stem tea, tea leaves (camellia sinensis or camellia sinensis var. Assamica, or hybrids thereof) leaves and stems). This refers to beverages and instant powdered teas extracted and processed from non-fermented tea such as kettle roasted green tea, semi-fermented tea such as oolong tea, and fermented tea such as black tea. Tea drinks include brown rice, barley, wheat, pigeons, corn, amaranth, quinoa, arabic millet, mozuku, licorice, lotus, perilla, pine, psyllium, rosemary, mulberry, gymnema, beetle, soybean , Kelp, ganoderma, lion bear, moth, sesame, safflower, ashitaba, chenba, guava, aloe, tochu, dokudami, chicory, evening primrose, loquat, buckwheat, etc. May be obtained.

The extraction conditions for preparing the target tea beverage are appropriately selected according to the type of raw material (beverage raw material) used in the tea beverage, the type of the extractor, and the form of the final product. Is preferably 50 to 90 ° C, more preferably 60 to 80 ° C for non-fermented tea and weakly fermented tea. In semi-fermented tea and fermented tea, 60-100 degreeC is preferable and 75 degreeC-100 degreeC is more preferable. Moreover, 1-60 minutes are preferable and, as for extraction time, 3-30 minutes are more preferable. The amount of the extract is preferably 5 to 50 times by weight, more preferably 10 to 40 times by weight with respect to the beverage raw material. Furthermore, when extracting tea leaves, it is preferable to add an antioxidant such as ascorbic acid, erythorbic acid or their metal salts at the same time to prevent browning of the extract. In the case of preparing a powdered tea beverage, it is also possible to extract the beverage raw material by adding dextrin, cyclodextrin, starch, various oligosaccharides and the like to the extraction solution.

As the extraction device, it is sufficient if the raw material (beverage raw material) used for the tea beverage and the extraction solution can be kept in contact with each other, and a column method or a batch method can be adopted. In the column system, the extract solution can be obtained by sequentially passing the extract solution through the column in which the beverage ingredients are charged. In the batch system, the extract solution and the drink ingredients are charged into a kneader or an extraction tank and held for a certain period of time. An extract can be obtained. After extraction, the beverage ingredient residue and the extract are separated into solid and liquid by a filtration method such as a cartridge filter, flannel filter cloth, filter plate, filter paper, filter press combined with filter aid, or centrifugal separation to remove residues and particles. A tea extract can be obtained.

The tea extract obtained by the above method is adjusted to the concentration as it is to obtain a tea preparation liquid, which is sterilized at high temperature and short time (UHT sterilization) and then filled into a container, or filled into a container and then retort. It is commercialized as a tea beverage by sterilization. At this time, in order to easily obtain a tea beverage having a desired composition, it is preferable that an enzyme having 5'-phosphodiesterase activity and an enzyme having 5'-adenylate deaminase activity are allowed to act on the tea extract. The enzyme reaction may be allowed to act on the tea extract as it is, but from the viewpoint of the efficiency of the enzyme reaction, it may be subjected to enzyme treatment after dilution to a desired polyphenol concentration (drinking concentration). The enzyme reaction is preferably adjusted to the optimum pH and temperature of the enzyme. For example, the pH is preferably pH 4 to 7, and more preferably pH 5 to 5.5. The temperature is preferably 20 to 70 ° C, more preferably 40 to 65 ° C. The enzyme reaction time is preferably 10 to 120 minutes, more preferably 20 to 60 minutes. In addition, from the viewpoint of producing a tea beverage having a stable quality and tea component composition, the tea extract and the enzyme-treated tea extract shown above can be mixed to obtain a tea preparation having a desired composition. The tea preparation liquid thus prepared is subjected to UHT sterilization and retort sterilization to obtain a packaged tea beverage.

In order to prepare a tea beverage having a desired composition, a tea extract or an enzyme-treated tea extract may be added. Here, the “tea extract” in the present invention is obtained by extracting tea leaves with water, a water-containing organic solvent, an organic solvent, and as a commercial product, for example, trade name “Polyphenone” of Mitsui Norin Co., Ltd., Examples include ITO EN's trade name “Theafranc” and Taiyo Kagaku's trade name “Sunphenon”. In addition, “enzyme-treated tea extract” means an extract obtained in the production process of “tea extract”, a commercially available product or the like dissolved in water to a desired concentration if it is in a powder state, a liquid state A tea extract obtained by reacting an enzyme having at least 5′-phosphodiesterase activity with an enzyme having 5′-adenylate deaminase activity in a tea extract solution diluted with water to a desired concentration It may be in a liquid state, in a dried solid state, or in a powder state. When carrying out an enzyme reaction of tea extract or tea extract solution, the enzyme may be allowed to act on the tea extract or tea extract solution as it is, but the pH and temperature of the enzyme to be used should be adjusted. For example, the pH is preferably 4 to 7, and more preferably pH 5 to 5.5. The temperature is preferably 20 to 70 ° C, more preferably 40 to 65 ° C. In the case of drying the obtained enzyme-treated extract, a generally used method may be used, and examples thereof include a spray drying method and a freeze drying method. When a tea extract is obtained from tea leaves, it is extracted with water. At this time, the pH of the extraction solution is preferably in the range of pH 5 to 13 from the viewpoint of extraction efficiency, and more preferably extracted at pH 8 to 13. As the pH adjuster, it is preferable to use sodium hydrogen carbonate (sodium bicarbonate), potassium carbonate, or sodium hydroxide that can be used in food processing. Ascorbic acid, erythorbic acid, or their metal salts are used to prevent browning due to oxidation. It is more preferable to add an antioxidant. The tea extract thus obtained can be concentrated to produce a liquid tea extract. Further, the tea extract can be spray-dried or freeze-dried to obtain a powdered tea extract. Further, an enzyme-treated tea extract can be obtained by allowing 5'-phosphodiesterase and 5'-adenylate deaminase to act on the tea extract or the concentrated tea extract. Moreover, from the point of producing a stable product, a tea extract and an enzyme-treated tea extract can be mixed to obtain an enzyme-treated tea extract having a desired composition. In addition, when using tea extract or enzyme-treated tea extract for powdered tea beverage, starch, dextrin, cyclodextrin, oligosaccharide, etc. are added at any step in the above tea extract manufacturing process. It is also possible to prepare a tea extract.

The enzyme-treated tea extract added to the tea beverage of the present invention has a total content of guanosine-5′-monophosphate (5′-GMP) and 5′-IMP in the solid content of the enzyme-treated tea extract of 0.1. It is preferably at least wt%, more preferably at least 0.15 wt%, even more preferably at least 0.2 wt%. Further, the amount of tea extract or enzyme-treated tea extract added to the tea beverage is not particularly limited as long as it becomes a desired tea beverage component, but is usually 5 to 1000 ppm, and further 10 to 750 ppm. Is preferable, and 25-500 ppm is more preferable.

In order to further reduce the astringency of the obtained enzyme-treated tea extract, the tea polyphenol in the enzyme-treated tea extract can be removed with a synthetic adsorbent, activated carbon, polyvinyl polyhydridone (PVPP) or the like. As the synthetic adsorbent, the matrix is styrene, such as XAD-16 (manufactured by Organo Corporation), styrene divinylbenzene, such as Diaion HP-20 (manufactured by Mitsubishi Chemical Corporation), acrylic, such as Diaion WK- 20 (Mitsubishi Chemical Corporation), methacrylic, for example Diaion HP-2MG (Mitsubishi Chemical Corporation), acrylic ester, for example Amberlite XAD-7 (Organo Corporation), amide, for example Amberlite XAD-11 (manufactured by Organo Corporation), dextran, for example, Sephadex LH-20 (manufactured by GE Healthcare Japan Co., Ltd.) and the like can be used, regardless of the type. Moreover, the column method and / or the batch method can be adopted as the treatment method using the synthetic adsorbent or activated carbon in the present invention. In the column system, the object can be achieved by feeding a solution containing the enzyme-treated tea extract at a constant flow rate to a column filled with a synthetic adsorbent or activated carbon. In the batch method, there is a method in which a synthetic adsorbent, activated carbon or PVPP is added to the above solution, and the synthetic adsorbent is separated after stirring for a certain time. There is no restriction on the method, and any method that can achieve the purpose may be used.

In the tea beverage of the present invention, in the tea beverage production process, antioxidants such as ascorbic acid and erythorbic acid or their metal salts, perfumes, pH adjusters such as sodium hydrogen carbonate, emulsifiers, preservatives Additives such as sweeteners, colorants, thickening stabilizers, seasonings, fortifiers (excluding yeast extract and umami seasonings) can be added alone or in combination. It is preferable to add at the time of preparation. Moreover, the pH setting of a tea liquid mixture is a 25 degreeC conversion value, 3.0-7.0 are preferable, 4.0-7.0 are more preferable, 5.0-7.0 are further more preferable.

Furthermore, the prepared tea preparation liquid can be sterilized as necessary to produce a tea beverage. The sterilization conditions may be selected from methods that can achieve the same effects as the conditions stipulated in the Food Sanitation Law. For example, in the case of a container-packed tea beverage, it can be provided in a normal state such as a metal can, a paper container combined with a metal foil or a plastic film, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), or a bottle. it can. If it can be heat sterilized after filling into a container like a metal can or bottle, it is manufactured by retort sterilization, but for those that can not be retort sterilized like a PET bottle or paper container, pre-sterilization conditions equivalent to retort sterilization, For example, it is possible to select a method such as high-temperature and short-time sterilization (UHT sterilization) using a plate heat exchanger or the like, cooling to a certain temperature, and filling the container.

The tea beverage in the present invention includes “instant powder tea”. “Instant powdered tea” refers to water in tea that is liquefied using aqueous media such as water, hot water, milk, tea, fruit juice extract and water-soluble extract (so-called instant powder tea drink) Means in the powder state. Instant powder tea includes “instant powder green tea”, “instant powder oolong tea”, “instant powder tea” and instant powder tea made using the ingredients described in [0015] and [0016]. . In addition, in the case of “instant powder tea”, the tea beverage at the time of drinking which is liquefied with the above aqueous medium satisfies the claims of the present application, that is, the component at the time of drinking is (A) tea polyphenol, (B) 5'-IMP, (C) 5'-CMP, (D) 5'-GMP, (A) 30-300 mg / 100 mL, (B) 0.002 mg / 100 mL or more, (B) and (C) Content ratio (B) / (C) is in the range of 0.1-11 (however, excluding what added yeast extract and / or umami seasoning).

"Instant powder tea" of the present invention includes dextrin, oligosaccharide, cyclic oligosaccharide, vegetable oil, animal oil, fruit juice, food extract, alcoholic beverage, herb, spices, spice extract, pH adjuster, sweetener , Acidulants, seasonings, enzymes, pastes, gelling agents, thickening polysaccharides, stabilizers, emulsifiers, coloring agents, flavoring agents, antioxidants, shelf life improvers, nutritional enhancers, preservatives It may contain. These subcomponents may be added to the tea extract extracted from the beverage raw material, or may be added to the extract obtained by concentrating the tea extract. The extract obtained here can be made into instant powder tea by drying and pulverizing with a spray dryer or a freeze dryer. Moreover, said subcomponent can be mixed in any of a manufacturing process, and should just be added at the preferable timing according to a use, respectively. In particular, dextrins, oligosaccharides, cyclic oligosaccharides, etc. are mixed before the drying process for pulverization to improve workability such as drying and pulverization. The addition amount is preferably 0.1 to 10 parts by weight, more preferably 1 to 5 parts by weight, and most preferably 1.5 to 3 parts by weight. If the added amount of dextrin, oligosaccharide, cyclic oligosaccharide or the like is too large, the effect on taste is large, and if it is too small, improvement in workability such as drying and particle size cannot be expected. In addition, the powdery subcomponent can be added after the drying step, and if the addition is performed after the drying step, the addition amount can be easily adjusted, and deterioration of the subcomponent can be suppressed because no excessive heat is applied. . The instant powdered tea thus obtained can be granulated using a granulator.

The instant powder tea packaging form of the present invention is not particularly limited, and uses a form in which a large volume is packed in a bag, bottle, can, plastic bottle or other container made of paper, plastic, aluminum, etc., and measured with a spoon. However, a wrapping type is preferable in that it can be easily adjusted for one serving. A material having low oxygen / humidity permeability is preferable for maintaining the quality of instant powdered tea, and more preferable when filling with nitrogen gas. It is also possible to use instant powdered tea packed in a large capacity such as an aluminum bag in a cup-type vending machine or dispenser.

  The 5′-phosphodiesterase used in the present invention means 5′-exonuclease [5′-nucleotide phosphodiesterase] (EC 3.1.4.1), and this enzyme has a 3′-OH group. An enzyme that hydrolyzes and releases 5′-nucleotides sequentially from the 3′-end of oligonucleotides and nucleic acids (RNA and DNA). The origin is not particularly limited, and any commercially available enzyme preparation having the 5'-phosphodiesterase activity is sufficient. Examples of commercially available enzyme preparations include nuclease “Amano” G sold by Amano Enzyme Inc. 1 unit showing 5′-phosphodiesterase activity means that enzyme is allowed to act on a substrate, adenosine-3′-monophosphate (3′-AMP), under conditions of pH 5.0 and 70 ° C., and 1 μmol of phosphorus per minute. The amount of enzyme that liberates acid.

The 5′-adenylate deaminase used in the present invention means the generic name AMP deaminase [5′-adenylate deaminase] (EC.3.5.4.6), and this enzyme is adenosine-5′- The enzyme which converts monophosphate (5'-AMP) into 5'-IMP is shown. The origin is not particularly limited, and any commercially available enzyme preparation having the 5'-adenylate deaminase activity is sufficient. Examples of commercially available enzyme preparations include deamizyme G sold by Amano Enzyme Co., Ltd. In addition, 10 units indicating 5′-adenylate deaminase activity means that an enzyme is allowed to act on 5′-AMP as a substrate for 60 minutes under the conditions of pH 5.6 and 37 ° C., and 5′-IMP is converted by the action of the enzyme. It is the amount of enzyme when the difference in absorbance at 265 nm, which has the largest difference in absorption wavelength, decreases by 0.001.

The following examples further illustrate the present invention. However, the present invention is not limited to this.

The content of each component in the tea beverage was appropriately dissolved and diluted, then filtered through a 0.45 μm membrane filter (DISMIC-13HP; ADVANTEC), and each was measured by the following method.

((A) Measurement method of tea polyphenol content) The measurement of tea polyphenol is obtained by the iron tartrate method, using ethyl gallate as the standard solution, and as the converted amount of ethyl gallate (reference: "green tea polyphenol" food and beverage Functional material effective utilization technology series No. 10). Weigh 5 mL of sample and 5 mL of iron tartrate standard solution to make 25 mL with phosphate buffer and color. Absorbance is measured at 540 nm, and the amount of tea polyphenol is determined from a calibration curve using ethyl gallate. Preparation of iron tartrate standard reagent: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate (Rochelle salt) are dissolved in water to make 100 mL. Preparation of phosphate buffer: A 1/15 M disodium hydrogen phosphate solution and a 1/15 M sodium dihydrogen phosphate solution are mixed and adjusted to pH 7.5.

((B) 5'-nucleotide measurement method) 5'-GMP, 5'-IMP, and 5'-CMP, which are standard samples, used commercially available reagents (manufactured by SIGMA). The standard sample and the measurement sample were appropriately diluted and volumed with ultrapure water to obtain a standard solution and a sample solution, respectively. The standard sample and the measurement sample are filtered through a 0.45 μm hydrophilic PTFE filter (manufactured by Advantech Co., Ltd., DISMIC-13HP), and then quantified using LC-MS / MS under the following conditions.

((B) Measurement conditions for 5′-nucleotide content) Apparatus (HPLC): Agilent Technologies Inc., 1100 Series, (MS / MS): Abbey Sciex, Applied Biosystems 3200Q TRAP) Column: Mightysil RP -18 GP, 2.0 mmΦ × 250 mm (5 μm) (Kanto Chemical Co., Ltd.) Mobile phase (liquid A): methanol: 10 mM ammonium acetate (pH 4.0) = 1.2: 240, (liquid B): methanol: 10 mM Ammonium acetate (pH 4.0) = 100: 1 (volume ratio) Gradient: (Liquid A) 100% hold for 0-12 minutes, 12-15.2 minutes (Liquid B) linear from 0% to 70% Gradient elution, 15.2 to 21 minutes (B solution) held at 70%, 21 to 21.2 minutes (A solution) to return 100%, up from 21.2 to 40 minutes (A solution) equilibrated with 100%. Flow rate: 200 μl / min, column temperature: 40 ° C., injection volume 10 μL. Ionization: ESI Turbospray-negative, detection: Multiple Reaction Monitoring (MRM) mode Detection ion: 5′-GMP: m / z = 361.8 / 78.8, 5′-IMP: m / z = 346.9 / 78 .8, 5′-CMP: m / z = 322.0 / 139.2.

Preparation of Green Tea Beverage 100 g of green tea leaves were added to 3 L of water heated to 65 ° C., extracted for 4 minutes with stirring, and tea leaves were separated with a 100 mesh strainer. Subsequently, clarification was performed by filtration using a filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2550 mL of an extract. Using the obtained extract, a green tea beverage was prepared by the following methods (A) to (D). Next, (A) Sodium ascorbate was added to 500 mL of the extract so as to be 0.03% by weight. Furthermore, after adjusting the pH to 6.2 with sodium hydrogen carbonate, the can was filled with a hot pack under a temperature condition of 80 ° C. or higher. Thereafter, retort sterilization (121 ° C., 10 minutes) was performed to prepare “green tea beverage 1 (comparative product 1)”. (B) 100 mL of the extract is diluted by adding ion-exchanged water to a drinking concentration (tea polyphenol concentration 55 mg / 100 mL), and then sodium ascorbate is added to 0.03% by weight. After adjusting the pH to 6.2 with sodium hydride, the can was hot-packed under a temperature condition of 80 ° C. or higher. Thereafter, retort sterilization (121 ° C., 10 minutes) was performed to prepare “green tea beverage 2 (comparative product 2)”. (C) The extract 500 mL was heated to 50 ° C., and then added with 25 mg (175 units) of nuclease “Amano” G (manufactured by Amano Enzyme) and 25 mg (1250000 units) of deamizyme G (manufactured by Amano Enzyme) 30 After the reaction for a minute, sodium ascorbate was added to 0.03% by weight. Further, after adjusting the pH to 6.2 with sodium bicarbonate, the can was filled in a hot pack under a temperature condition of 80 ° C. or higher, and then subjected to retort sterilization (121 ° C., 10 minutes). ) ”Was prepared. (D) 100 mL of the extract was diluted by adding ion-exchanged water to a drinking concentration (tea polyphenol concentration 55 mg / 100 mL), then heated to 50 ° C., and nuclease “Amano” G (Amano Enzyme Co., Ltd.) 23.5 mg (164.5 units) and 5 mg (250,000 units) Deamizyme G (Amano Enzyme Co., Ltd.) were added and reacted for 30 minutes, and sodium ascorbate was added to 0.03% by weight. Furthermore, after adjusting to pH 6.2 with sodium bicarbonate, the can was hot-packed into a can under a temperature condition of 80 ° C. or higher, and then retort sterilized (121 ° C., 10 minutes). Was prepared. Further, green tea beverage 1 (comparative product 1) and green tea beverage 3 (invention product 1) are mixed at 9: 1, green tea beverage 2 (comparative product 2) and green tea beverage 4 (invention product 2) are mixed at 9: 1, and green tea is mixed. Beverage 5 (Invention product 3) and Green tea beverage 6 (Invention product 4) were prepared. In addition, the result of the component analysis of the prepared green tea drinks 1-6 was shown in Table 1.

(Sensory evaluation test) Test example 1: Sensory evaluation of the prepared green tea beverage [Test method] Sensory evaluation was performed using 9 men and women as panelists. Using various green tea beverages shown in Table 1, green tea beverage 1 (comparative product 1) is used as a control, and green tea beverage 3 (invention product 1), green tea beverage 5 (invention product 3), and green tea beverage 2 (comparative product 2) are controlled. As a result, a combination of green tea beverage 4 (Invention product 2) and green tea beverage 6 (Invention product 4) was tested for umami and bitterness by a two-point comparison method (two-point identification method). The one with the lower taste was selected. Judgment was made based on the probability of binomial distribution, and the significance level was 20%. The significance level was calculated according to this document using the software attached to "Statistical sensory evaluation method that can be done with Excel" (Nikka Giren Publishing Co., Ltd., 2008). The results are shown in Table 2.

The results of the sensory evaluation test are shown in Table 2. As a result of comparing green tea beverage 1 (comparative product 1) and green tea beverage 3 (invention product 1), which are green tea beverages having a high concentration of tea polyphenols, green tea is a green tea beverage that has undergone a process with nuclease "Amano" G and deamizyme G. It was revealed that the beverage 3 (invention product 1) was significantly stronger in umami and significantly lower in bitterness than the green tea beverage 1 (comparative product 1). Furthermore, as a result of comparing green tea beverage 5 (invention product 3) and green tea beverage 1 (comparative product 1) prepared by mixing green tea beverage 1 (comparative product 1) and green tea beverage 3 (invention product 1), green tea beverage 5 ( It was revealed that the inventive product 3) has significantly stronger umami and significantly lower bitterness than the green tea beverage 1 (comparative product 1). In addition, the result of comparing the green tea beverage 2 (comparative product 2) and the green tea beverage 4 (invention product 2) equivalent to the tea polyphenol concentration of a general tea beverage is similarly treated with the nuclease “Amano” G and deamizyme G. It was found that the green tea beverage 4 (Invention product 2) having undergone the process was significantly stronger in umami and bitter and astringent taste than the green tea beverage 2 (Comparative product 2) not subjected to the enzyme treatment. Furthermore, as a result of comparing the green tea beverage 6 (invention product 4) and the green tea beverage 2 (comparison product 2) prepared by mixing the green tea beverage 2 (comparative product 2) and the green tea beverage 4 (invention product 2), the green tea beverage 6 ( It was revealed that the inventive product 4) has a significantly stronger umami and a bitter bitter taste than the green tea beverage 2 (comparative product 2). Therefore, not only green tea beverages that have been processed with nuclease “Amano” G and deamizyme G but also green tea beverages that have been processed with nuclease “Amano” G and deamizyme G are mixed with green tea beverages. Thus, it was revealed that there is an effect of increasing umami and reducing bitterness and astringency.

Preparation of Oolong Tea Beverage 100 g of Oolong tea leaves were added to 3 L of water heated to 80 ° C., extracted for 4 minutes with stirring, and tea leaves were separated with a 100 mesh strainer. Subsequently, clarification was performed by filtration using filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2775 mL of an extract. This extract was treated in the same manner as (0034) (A), (B), (C), and (D), and (A) Oolong tea beverage 1 (Comparative product 3) and (B) Oolong tea beverage 2 respectively. (Comparative product 4), (C) Oolong tea beverage 3 (Invention product 5), (D) Oolong tea beverage 4 (Invention product 6). However, the amount of the oolong tea extract used in the preparation of the oolong tea beverages (B) and (D) was 250 mL, and the retort sterilization of the oolong tea beverages (A) to (D) was performed at 121 ° C. for 7 minutes. In addition, the result of the component analysis of the prepared oolong tea drinks 1-4 was shown in Table 3.

(Sensory evaluation test) Test example 2: Sensory evaluation of the prepared oolong tea drink [Test method] Sensory evaluation was performed using 9 men and women as panelists. Using various oolong tea beverages shown in Table 3, oolong tea beverage 3 (invention product 5) using oolong tea beverage 1 (comparative product 3) as control and oolong tea beverage 4 (invention product 6) using oolong tea beverage 2 (comparison product 4) as control. ), A two-point comparison method (two-point identification method) test was conducted with respect to umami and bitter and astringent taste, and a stronger taste and a lower bitterness and taste were selected. Judgment was made based on the probability of binomial distribution, and the significance level was 20%. The results are shown in Table 4.

The results of the sensory evaluation test are shown in Table 4. As a result of comparing Oolong tea beverage 1 (Comparative product 3) and Oolong tea beverage 3 (Invention product 5), which are Oolong tea beverages having a high tea polyphenol concentration, an invention that is an Oolong tea beverage that has undergone a process with nuclease "Amano" G and Deamizyme G It was revealed that product 5 was significantly stronger in umami and bitter and bitter in taste than comparative product 3. In addition, the result of comparing the oolong tea beverage 2 (comparative product 4) and the oolong tea beverage 4 (invention product 6) equivalent to the polyphenol concentration of a general tea beverage is similarly processed with the nuclease “Amano” G and the deamizyme G. It was found that the oolong tea beverage 4 (invention product 6) that was passed through was significantly stronger in umami and significantly lower in bitterness than the oolong tea beverage 2 (comparative product 4).

Preparation of tea beverage 100 g of tea leaves were added to 3 L of water heated to 80 ° C., extracted for 4 minutes with stirring, and tea leaves were separated with a 100 mesh strainer. Subsequently, clarification was performed by filtration using a filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2625 mL of an extract. This extract was treated in the same manner as [0034] (A), (B), (C), (D), and (A) black tea beverage 1 (comparative product 5) and (B) black tea beverage 2 respectively. (Comparative product 6), (C) Black tea beverage 3 (Inventive product 7), (D) Black tea beverage 4 (Inventive product 8) were prepared. However, the amount of the black tea extract used when preparing the black tea beverages of (B) and (D) was 115 mL, and the retort sterilization of the black tea beverages of (A) to (D) was performed at 120 ° C. for 20 minutes. In addition, the result of the component analysis of the prepared black tea drinks 1-4 was shown in Table 5.

(Sensory evaluation test) Test example 3: Sensory evaluation of the prepared black tea beverage [Test method] Sensory evaluation was performed using 9 men and women as panelists. Using various black tea beverages shown in Table 5, black tea beverage 1 (Comparative Product 5) as a control and black tea beverage 3 (Inventive Product 7) and black tea beverage 2 (Comparative Product 6) as a Control Black tea beverage 4 (Inventive Product 8) ) And each of the combinations were tested by a two-point comparison method (two-point identification method) with respect to umami and bitter and astringent tastes, and the stronger one and the lower bitterness and taste were selected. Judgment was made based on the probability of binomial distribution, and the significance level was 20%.

The results of the sensory evaluation test are shown in Table 6. As a result of comparing the tea beverage 1 (Comparative product 5) and the tea beverage 3 (Invention product 7), which are tea beverages with a high tea polyphenol concentration, the tea is a green tea beverage that has undergone a treatment with nuclease "Amano" G and Deamizyme G. It was clarified that beverage 3 (Invention product 7) had significantly stronger umami and bitter bitterness than tea beverage 1 (Comparative product 5). Similarly, the result of comparing the tea beverage 2 (comparative product 6) and the tea beverage 4 (invention product 8) equivalent to the polyphenol concentration of a general tea beverage is treated with the nuclease “Amano” G and the deamizyme G. It was found that the tea beverage 4 (Invention product 8) that passed through the process had significantly stronger umami and significantly lower bitterness and astringency than the tea beverage 2 (Comparative product 6).

From these results, tea beverages (green tea, oolong tea, black tea) that have undergone a process of treating with a enzyme having 5′-phosphodiesterase and 5′-adenylate deaminase activity in the tea beverage production process have a general polyphenol concentration. It was revealed that the bitter and astringent taste was reduced and the umami was enhanced even at a high concentration as well as at the concentration of.

<Production Example 1> Beverage to which tea extract was added Preparation of green tea extract 75 g of green tea leaf was added to 1500 g of ultrapure water at 90 ° C. containing sodium hydrogen carbonate and sodium ascorbate (sodium bicarbonate 0.15%, sodium ascorbate 300 ppm). , PH 8.2) for 60 minutes. After solid-liquid separation, filtration was performed using a filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1140 mL of a green tea extract. The green tea extract was adjusted to pH 5.0 by adding 0.1N hydrochloric acid. Next, (A) 500 mL of the above green tea extract was concentrated with an evaporator and then freeze-dried to prepare 9.2 g of “green tea extract A”. (B) The remaining 640 mL of the extract was heated to 50 ° C., and then nuclease “Amano” G (Amano Enzyme) 300 mg (2100 units) and Deamizyme G (Amano Enzyme) 300 mg (15000000 units) were added. In addition, it was allowed to react for 30 minutes. After heating for 3 minutes in boiling water to stop the enzyme reaction, the mixture was concentrated with an evaporator and freeze-dried to prepare 9.5 g of “green tea extract B”. Further, “green tea extract A” and “green tea extract B” are mixed, and “green tea extract C” having a total content of 5′-GMP and 5′-IMP in the extract solid content of 0.10% by weight. Was prepared.

Preparation of green tea extract with reduced tea polyphenols Diaion HP-20 (manufactured by Mitsubishi Chemical Corporation) resin obtained by dissolving 2.5 g of the above “green tea extract B” in 250 mL of ultrapure water and then equilibrating with water. (270 mL) was applied to a column packed and eluted with water to obtain a non-adsorbed HP-20 fraction. This non-adsorbed fraction was concentrated with an evaporator and then freeze-dried to obtain “Green tea extract D (total content of 5′-GMP and 5′-IMP in the extract solid content: 0.52% by weight)”. .55 g was prepared. Further, methanol (100%) was passed through the column to obtain an HP-20 adsorption fraction. The HP-20 adsorbed fraction was concentrated with an evaporator and then freeze-dried to prepare 0.95 g of “green tea extract E”.

Preparation of Green Tea Beverage 100 g of green tea leaves were added to 3 L of water heated to 65 ° C., extracted for 4 minutes with stirring, and tea leaves were separated with a 100 mesh strainer. Subsequently, clarification was performed by filtration using filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2511 mL of the extract. Ion exchange water was added to 700 mL of this extract to prepare a beverage stock solution having a tea polyphenol concentration of 60 mg / 100 mL. Next, (A) To 200 mL of this beverage stock solution, sodium ascorbate is added to 0.03% by weight, adjusted to pH 6.2 with sodium bicarbonate, and then hot in a can under a temperature condition of 80 ° C. or higher. Packed. Subsequently, sterilization was performed at 121 ° C. for 10 minutes with a retort to prepare “green tea beverage 7 (comparative product 7)”. (B) With respect to 200 mL of beverage stock solution, after adding the green tea extract C of Production Example 1 to 10 ppm, 25 ppm, 50 ppm, 100 ppm, 200 ppm, and 500 ppm, respectively, sodium ascorbate is 0.03% by weight. Added to. After adjusting to pH 6.2 with sodium bicarbonate, hot cans were filled into cans at a temperature of 80 ° C. or higher, sterilized with retort at 121 ° C. for 10 minutes, and “green tea beverages 8 to 13 (comparative products 8 to 9). And Inventions 9-12) ”(see Table 7). (C) After adding the green tea extract D of Production Example 1 to 5 ppm, 25 ppm, 50 ppm, 100 ppm, 200 ppm, and 500 ppm with respect to 200 mL of beverage stock solution, sodium ascorbate is 0.03% by weight. Added to. Then, after adjusting to pH 6.2 with sodium bicarbonate, the can was hot-packed into a can under a temperature condition of 80 ° C. or higher, sterilized with a retort at 121 ° C. for 10 minutes, and “green tea beverages 14 to 19 (invention product 13). To 18) "(see Table 8). (D) After heating 600 mL of beverage stock solution to 50 ° C., add 15 mg (105 units) of nuclease “Amano” G (manufactured by Amano Enzyme) and 5 mg (750,000 units) of deamizyme G (manufactured by Amano Enzyme) 30 After the reaction for a minute, sodium ascorbate was added to 0.03% by weight. Further, after adjusting pH to 6.2 with sodium bicarbonate, (1) Nothing is added to 200 mL, (2) 200 mL of green tea extract A is added to a concentration of 100 ppm, (3) 200 mL After adding green tea extract B to a concentration of 100 ppm, it can be hot-packed into cans at a temperature of 80 ° C. or higher, sterilized with retort at 121 ° C. for 10 minutes, and “green tea beverages 20-22” (Inventions 19 to 21) "were prepared. The component analysis results of the green tea beverage prepared above are shown in Tables 7-9.

(Sensory evaluation test) Test example 4: Sensory evaluation of the green tea beverage prepared in Example 4 (green tea beverages 7 to 22) Sensory evaluation was performed using nine men and women as panelists. Using the green tea beverages shown in Tables 7 to 9, with the green tea beverage 7 (comparative product 7) as a control, each of the green tea beverages 8 to 22 is compared with the green tea beverage 7 (comparative product 7) with respect to umami and bitterness (comparative product 7) ( The test was carried out by the two-point identification method, and the strong taste and the low bitter taste were selected. Judgment was made based on the probability of binomial distribution, and the significance level was 20%. In the table, “x” indicates that there is no significant difference with respect to the control, and “◯” indicates that there is a significant difference with respect to the control.

The results of the sensory test are shown in Tables 7-9. In beverages to which green tea extract C and green tea extract D are added, as in green tea beverage 8 (Comparative product 8) and green tea beverage 9 (Comparative product 9), the 5′-IMP concentration is less than 0.002 mg / 100 mL. As for beverages that were not processed, no significant difference was found in terms of umami and bitterness even when compared with green tea beverage 7 (comparative product 7), which was an untreated product. On the other hand, in the beverages (green tea beverages 10 to 19 [invention products 9 to 18]) in which the green tea extract C and the green tea extract D are added and the 5′-IMP concentration is 0.002 mg / 100 mL or more, any addition In terms of amount, umami was significantly increased, and bitterness and astringency were also significantly decreased. In addition, regarding the beverage treated with 5′-phosphodiesterase and 5′-adenylate deaminase during the tea beverage production process, the umami is significantly increased compared with the green tea beverage 7 (comparative product 7) which is an untreated product, and bitter and astringent taste. Also decreased significantly. Further, the green tea beverages 21 to 22 (invention products 20 to 21) obtained by adding the green tea extract A or B to the green tea beverage 20 (invention product 19) are also significantly compared with the green tea beverage 7 (comparative product 7). Umami increased and bitter astringency decreased significantly.

<Production Example 2> Preparation of Oolong Tea Extracts A and B 75 g Oolong tea leaves were extracted with 1.5 L of ultrapure water at 90 ° C. for 60 minutes. After solid-liquid separation, filtration was performed using filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1350 mL of oolong tea extract. This extract was concentrated by an evaporator and then freeze-dried to obtain 19.8 g of “Oolong tea extract A”. 5 g of the obtained oolong tea extract A was dissolved in 500 g of ultrapure water, heated to 50 ° C., and then nuclease “Amano” G (manufactured by Amano Enzyme).
200 mg (1400 units) and 200 mg (10000000 units) of deamizyme G (manufactured by Amano Enzyme) were added and incubated for 30 minutes. Next, the enzyme reaction was stopped by heating in boiling water for 3 minutes. This was concentrated by an evaporator and freeze-dried to obtain 5.3 g of “Oolong tea extract B (total content of 5′-GMP and 5′-IMP in the extract solid content: 0.17% by weight)”. .

Preparation of Oolong Tea Extracts C and D 75 g of Oolong tea leaves were extracted for 60 minutes with 1500 g of ultrapure water (sodium bicarbonate 0.15%, pH 8.3) containing sodium bicarbonate. After solid-liquid separation, filtration was performed using filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1346 mL of oolong tea extract. The extract was adjusted to pH 5.0 by adding 0.1N hydrochloric acid. This extract was concentrated by an evaporator and then freeze-dried to obtain 22.3 g of “Oolong tea extract C”. 5 g of the obtained oolong tea extract C was dissolved in 500 g of ultrapure water and heated to 50 ° C., and then 5 mg (140 units) of nuclease “Amano” G (manufactured by Amano Enzyme) and deamizyme G (Amano Enzyme, Inc.) )) 5 mg (250,000 units) was added and incubated for 30 minutes. Next, the enzyme reaction was stopped by heating in boiling water for 3 minutes. This was concentrated with an evaporator and then lyophilized to obtain 4.9 g of “Oolong tea extract D (total content of 5′-GMP and 5′-IMP in the extract solid content: 0.21 wt%)”. .

Preparation of Oolong Tea Beverage 100 g of Oolong tea leaves were added to 3 L of water heated to 80 ° C., extracted for 4 minutes with stirring, and tea leaves were separated with a 100 mesh strainer. Subsequently, clarification was performed by filtration using filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2775 mL of an extract. Ion exchange water was added to 2000 mL of this extract to prepare a beverage stock solution having a tea polyphenol concentration of 60 mg / 100 mL. Next, (A) After adding sodium ascorbate to 200 mL of this beverage stock solution so as to be 0.03% by weight, adjusting the pH to 6.2 with sodium bicarbonate, and hot-packing into a can at 80 ° C. or higher Filled and sterilized with retort at 121 ° C. for 10 minutes to prepare “Oolong tea beverage 5 (Comparative product 10)”. (B) To 200 mL of beverage stock solution, add oolong tea extract D of Production Example 2 to 10 ppm, 25 ppm, 50 ppm, 100 ppm, 200 ppm, and 500 ppm, respectively, and then add sodium ascorbate to 0.03% by weight. Added. Thereafter, the pH was adjusted to 6.2 with sodium bicarbonate. The can was hot-packed into a can under a temperature condition of 80 ° C. or higher, and sterilized with a retort at 121 ° C. for 10 minutes to prepare “Oolong tea beverages 6 to 11 (Comparative product 11, Invention products 22 to 26)”. (C) After 500 mL of beverage stock solution was heated to 50 ° C., 10 mg (70 units) of nuclease “Amano” G (manufactured by Amano Enzyme) and 10 mg (500000 units) of deamizyme G (manufactured by Amano Enzyme) were added, After reacting for 30 minutes, sodium ascorbate was added to 0.03% by weight. After adjusting the pH to 6.2 with sodium bicarbonate, the can was hot-packed into a can under a temperature condition of 80 ° C. or higher, sterilized with a retort at 121 ° C. for 10 minutes, and “Oolong Tea Beverage 12 (Invention 27)” Prepared. Tables 10 and 11 show the component analysis results of the oolong tea beverage prepared above.

(Sensory evaluation test) Test example 5: Sensory evaluation of Oolong tea beverage prepared in Example 5 (Oolong tea beverages 5 to 12) Nine men and women were subjected to sensory evaluation. Using the oolong tea beverages shown in Tables 11-12, oolong tea beverage 5 (comparative product 10) as a control, and oolong tea beverages 6-12 with respect to umami and bitter taste, two-point comparison method with oolong tea beverage 5 (comparative product 10) The test was carried out by the (two-point identification method), and the stronger taste and the lower bitterness taste were selected. Judgment was made based on the probability of binomial distribution, and the significance level was 20%.

The results of the sensory test are shown in Tables 10 and 11. In beverages to which Oolong tea extract D is added, Oolong tea beverages that are unprocessed products, such as Oolong tea beverages 6 (Comparative product 11), that have a 5′-IMP concentration of less than 0.002 mg / 100 mL Even when compared with 5 (Comparative product 10), no significant difference was found regarding umami and bitterness. On the other hand, in the beverages containing Oolong tea extract D and having a 5′-IMP concentration of 0.002 mg / 100 mL or more (Oolong tea beverages 7 to 11 [Invention products 22 to 26]), the umami is obtained at any added amount. Was significantly increased, and bitterness and astringency were also significantly decreased. In addition, the beverage treated with 5′-phosphodiesterase and 5′-adenylate deaminase during the tea beverage production process (Oolong tea beverage 12 [Invention product 27]) is also compared with untreated Oolong tea beverage 5 (Comparative product 10). However, the umami taste increased significantly, and the bitter taste decreased significantly.

<Production Example 3> Preparation of black tea extracts A and B 75 g of black tea leaves were extracted with 1500 g of ultrapure water at 90 ° C for 60 minutes. After solid-liquid separation, filtration was performed using filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1310 mL of black tea extract. This extract was concentrated by an evaporator and then freeze-dried to obtain 16.5 g of “tea extract A”. 5 g of the obtained black tea extract A was dissolved in 500 g of ultrapure water, heated to 50 ° C., and then 250 mg (1750 units) of nuclease “Amano” G (manufactured by Amano Enzyme Co., Ltd.) and Deamizyme G (Amano Enzyme Co., Ltd.). ) 250 mg (12500000 units) was added and incubated for 30 minutes. Next, the enzyme reaction was stopped by heating in boiling water for 3 minutes. This was concentrated by an evaporator and freeze-dried to obtain 5.4 g of “Black tea extract B (total content of 5′-GMP and 5′-IMP in the extract solid content: 0.21 wt%)”. .

Preparation of Black Tea Extracts C and D 75 g of black tea leaves were extracted for 60 minutes with 1500 g of ultrapure water (sodium hydrogen carbonate 0.15%, pH 8.3) containing sodium hydrogen carbonate. After solid-liquid separation, filtration was performed using filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1320 mL of black tea extract. The extract was adjusted to pH 5.0 by adding 0.1N hydrochloric acid. This black tea extract was concentrated by an evaporator and then lyophilized to obtain 17.9 g of “black tea extract C”. 5 g of the obtained black tea extract C was dissolved in 500 g of ultrapure water, heated to 50 ° C., 10 mg (70 units) of nuclease “Amano” G (Amano Enzyme Co., Ltd.) and Deamizyme G (Amano Enzyme Co., Ltd.) 10 mg (5000000 units) was added and incubated for 30 minutes. Next, the enzyme reaction was stopped by heating in boiling water for 3 minutes. This was concentrated with an evaporator and freeze-dried to obtain 5.1 g of “Black tea extract D (total content of 5′-GMP and 5′-IMP in the extract solid content: 0.27% by weight)”. .

Preparation of tea beverage 100 g of tea leaves were added to 3 L of water heated to 80 ° C., extracted for 4 minutes with stirring, and tea leaves were separated with a 100 mesh strainer. Subsequently, clarification was performed by filtration using a filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2653 mL of an extract. Ion exchange water was added to 500 mL of this extract to prepare a beverage stock solution having a tea polyphenol concentration of 60 mg / 100 mL. Next, (A) Sodium ascorbate was added to 400 mL of the beverage stock solution so as to be 0.03% by weight, and then adjusted to pH 6.2 with sodium bicarbonate. The can was hot-packed under a temperature condition of 80 ° C. or higher, and sterilized with a retort at 121 ° C. for 10 minutes to prepare “tea beverage 5 (comparative product 12)”. (B) To 200 mL of beverage stock solution, the tea extract D of Production Example 3 is added to 10 ppm, 25 ppm, 50 ppm, 100 ppm, 200 ppm, and 500 ppm, respectively, and then sodium ascorbate is 0.03% by weight. Added to. Then, after adjusting to pH 6.2 with sodium bicarbonate, the can was hot-packed in a can under a temperature condition of 80 ° C. or higher, sterilized with a retort at 121 ° C. for 10 minutes, and “tea beverages 6 to 11 (comparative product 13). Inventive products 28-32) ”were prepared. (C) The beverage stock solution 400 mL was heated to 50 ° C., and then added nuclease “Amano” G (Amano Enzyme Co., Ltd.) 20 mg (140 units) and Deamizyme G (Amano Enzyme Co., Ltd.) 20 mg (1000000 units), After reacting for 30 minutes, sodium ascorbate was added to 0.03% by weight. After adjusting the pH to 6.2 with sodium bicarbonate, the can was hot-packed into a can under a temperature condition of 80 ° C. or higher, sterilized with a retort at 121 ° C. for 10 minutes, and “Tea Beverage 12 (Invention 33)” Prepared. The component analysis results of the black tea beverage prepared above are shown in Tables 12 and 13.

(Sensory evaluation test) Test example 6: Sensory evaluation of the tea beverage prepared in Example 6 (tea beverages 5 to 12) Sensory evaluation was performed using nine men and women as panelists. Using the black tea beverages shown in Tables 12 and 13, using the black tea beverage 5 (Comparative Product 12) as a control, each of the black tea beverages 6 to 12 is compared with the black tea beverage 5 (Comparative Product 12) with respect to umami and bitterness ( The test was carried out by the two-point identification method, and the strong taste and the low bitter taste were selected. Judgment was made based on the probability of binomial distribution, and the significance level was 20%.

The results of the sensory test are shown in Tables 12 and 13. In beverages to which black tea extract D is added, as in the case of black tea beverage 6 (Comparative product 13), for beverages containing a 5'-IMP concentration of less than 0.002 mg / 100 mL, the tea beverage is an untreated product. Even when compared with 5 (Comparative product 12), no significant difference was found regarding umami and bitterness. On the other hand, in beverages (tea beverages 7 to 11 [invention products 28 to 32]) in which black tea extract D is added and the 5′-IMP concentration is 0.002 mg / 100 mL or more, umami is obtained at any added amount. Was significantly increased, and bitterness and astringency were also significantly decreased. In addition, the beverage treated with 5′-phosphodiesterase and 5′-adenylate deaminase during the tea beverage production process (tea beverage 12 [Invention product 33]) is also compared with the untreated tea beverage 5 (Comparative product 12). However, the umami taste increased significantly, and the bitter taste decreased significantly.

Preparation of Beverages by Adding Extracts to Commercial PET Bottle Tea Beverages Commercially available green tea drinks include the trade names “Helsia Green Tea” (manufactured by Kao Corporation) (commercial green tea drink 1), “Helsia Green Tea Maroyaka” (Kao Corporation )) (Commercial green tea beverage 2), "Oi Ocha" (manufactured by ITO EN) (commercial green tea beverage 3), "Oi Ocha dark taste" (manufactured by ITO EN) (commercial green tea beverage 4) ), “Iemon” (Suntory Co., Ltd.) (commercial green tea beverage 5), commercial oolong tea beverage, trade name “Suntory Oolong Tea” (manufactured by Suntory Ltd.) (commercial oolong tea beverage 1), commercial tea beverage As a product name, “Cymbino Javaty Straight (Otsuka Foods Co., Ltd.)” (commercially available tea beverage 1) was used, and tea beverages were added to the final concentration of each test to prepare each beverage ( Tables 14-25).

(Sensory evaluation test) Test example 6: Sensory evaluation of the beverage prepared in Example 7 [Test example] Sensory evaluation was performed using 9 men and women as panelists. Using the beverages shown in Tables 14 to 25, using the extract-free product in each table as a control, a test was conducted by the two-point comparison method (two-point identification method) with the extract-added product. The one with the lower taste was selected. Judgment was made based on the probability of binomial distribution, and the significance level was 20%.

Table 14 shows the sensory evaluation test results when the green tea extract C was added to the commercially available green tea beverage 1. Beverages (Comparative products 15 and 16) containing a 5'-IMP concentration of less than 0.002 mg / 100 mL even with the addition of green tea extract C are umami even when compared with comparative product 14 which is an additive-free product. In the beverages (Invention products 34 to 37) containing 5'-IMP concentration of 0.002 mg / 100 mL or more by addition of green tea extract C, comparative product 14 which is an additive-free product cannot be confirmed. In comparison with, an increase in umami and a decrease in bitterness were confirmed.

Table 15 shows the sensory evaluation test results when the green tea extract D was added to the commercially available green tea beverage 1. In beverages (comparative product 17) containing 5'-IMP concentration less than 0.002 mg / 100 mL even when green tea extract D is added, the umami is enhanced even when compared with comparative product 14 which is an additive-free product. Beverage and astringent taste reduction could not be confirmed, and beverages containing 5'-IMP concentration of 0.002 mg / 100 mL or more by addition of green tea extract D (invention products 38 to 42) compared to comparative product 14 which is an additive-free product An increase in umami and a decrease in bitterness were confirmed.

Table 16 shows the sensory evaluation test results when the green tea extract C was added to the commercially available green tea beverage 2. Beverages (Comparative products 19 and 20) containing a 5'-IMP concentration of less than 0.002 mg / 100 mL even when the green tea extract C is added are umami even when compared with the comparative product 18 which is an additive-free product. In the beverages (Inventions 43 to 46) containing 5'-IMP concentration of 0.002 mg / 100 mL or more by the addition of green tea extract C, comparative product 18 which is an additive-free product cannot be confirmed. In comparison with, an increase in umami and a decrease in bitterness were confirmed.

Table 17 shows the sensory evaluation test results when the green tea extract D was added to the commercially available green tea beverage 2. Beverages (invention products 46 to 51) containing 5'-IMP concentration of 0.002 mg / 100 mL or more by addition of green tea extract D have increased umami and reduced bitterness compared to comparative product 18 which is no additive. It could be confirmed.

Table 18 shows the sensory evaluation test results when the green tea extract C was added to the commercially available green tea beverage 3. Beverages (Comparative Products 22 and 23) containing 5'-IMP concentration less than 0.002 mg / 100 mL even when Green Tea Extract C is added are umami even when compared with Comparative Product 21 which is an additive-free product. In the beverage containing 5'-IMP concentration of 0.002 mg / 100 mL or more by adding the green tea extract C (invention products 53 to 56), the comparative product 21 which is an additive-free product cannot be confirmed. In comparison with, an increase in umami and a decrease in bitterness were confirmed.

Table 19 shows the sensory evaluation test results when the green tea extract D was added to the commercially available green tea beverage 3. Beverages containing 5'-IMP concentration of 0.002 mg / 100 mL or more by adding green tea extract D (Invention products 57 to 62) have an increase in umami and a decrease in bitterness and astringency as compared to comparative product 21, which is an additive-free product. It could be confirmed.

Table 20 shows the sensory evaluation test results when the green tea extract C was added to the commercially available green tea beverage 4. In beverages (comparative products 25 and 26) containing 5'-IMP concentration less than 0.002 mg / 100 mL even when green tea extract C is added, it is delicious even when compared with comparative product 24, which is an additive-free product. In the beverages (Invention products 63 to 66) containing 5'-IMP concentration of 0.002 mg / 100 mL or more by addition of green tea extract C, comparative product 24, which is an additive-free product, cannot be confirmed. In comparison with, an increase in umami and a decrease in bitterness were confirmed.

Table 21 shows the sensory evaluation test results when the green tea extract D was added to the commercially available green tea beverage 4. Beverages (invention products 67-71) containing 5'-IMP concentration of 0.002 mg / 100 mL or more by adding green tea extract D have increased umami and reduced bitterness compared to comparative product 24, which is an additive-free product. It could be confirmed.

Table 22 shows the sensory evaluation test results when the green tea extract C was added to the commercially available green tea beverage 5. Beverages (Comparative products 28 and 29) containing a 5'-IMP concentration of less than 0.002 mg / 100 mL even when the green tea extract C is added are umami even when compared with the comparative product 27, which is an additive-free product. In the beverages (Inventions 72-75) containing 5'-IMP concentration of 0.002 mg / 100 mL or more by addition of green tea extract C, comparative product 27, which is an additive-free product, cannot be confirmed. In comparison with, an increase in umami and a decrease in bitterness were confirmed.

Table 23 shows the sensory evaluation test results when the green tea extract D was added to the commercially available green tea beverage 5. Beverages (invention products 76-81) containing 5'-IMP concentration of 0.002 mg / 100 mL or more by addition of green tea extract D have increased umami and reduced bitterness compared to comparative product 25, which is an additive-free product. It could be confirmed.

Table 24 shows the sensory evaluation test results when the oolong tea extract D was added to the commercially available oolong tea beverage 1. The beverage containing 5'-IMP concentration less than 0.002 mg / 100 mL even when Oolong tea extract D is added (Comparative product 31) enhances umami even when compared with the comparative product 30 which is an additive-free product. Beverage and astringent taste reduction could not be confirmed, and beverages containing 5'-IMP concentration of 0.002 mg / 100 mL or more by addition of oolong tea extract D (invention products 82 to 86) compared to comparative product 30 which is an additive-free product An increase in umami and a decrease in bitterness were confirmed.

Table 25 shows the results of the sensory evaluation test when the black tea extract D was added to the commercial black tea 1. The beverage containing 5'-IMP concentration less than 0.002 mg / 100 mL even when black tea extract D is added (comparative product 33) enhances the umami even when compared with comparative product 32, which is an additive-free product. In addition, the beverage containing 5'-IMP concentration of 0.002 mg / 100 mL or more by adding black tea extract D (invention products 87 to 91) by addition of black tea extract D cannot be confirmed, compared with comparative product 32 which is an additive-free product. An increase in umami and a decrease in bitterness were confirmed.

As a result of adding various tea extracts to commercially available PET bottle tea beverages, it was found that the beverages contained 5'-IMP concentration of 0.002 mg / 100 mL or more and had the effect of enhancing umami and reducing bitterness.

<Comparative Production Example> The green tea leaf used in preparing the invention product 1 was pulverized to prepare a tea leaf having a 20 mesh pass component of 60.4%. To 10 g of the crushed tea leaves, 20 g of ion-exchanged water in which nuclease “Amano” G or deamizyme G 150 mg shown in Table 26 was dissolved, or 20 g of ion-exchanged water with no enzyme added, was mixed well and then wrapped to prevent moisture evaporation. Then, it was left at 35 ° C. for 12 hours. The treated tea leaves were placed in an oven at 100 ° C. for 20 minutes to inactivate the enzyme and sterilized at the same time to obtain processed tea leaves. 10 g of ground tea leaves and 10 g of each processed tea leaf were placed in 300 mL of hot water at 75 ° C. and extracted for 4 minutes with occasional stirring. After separating this from solid and liquid, the resulting extract was adjusted with vitamin C and sodium bicarbonate to prepare 1000 g of a green tea beverage having a pH of 6.5.

(Sensory evaluation test) Test example 7: Sensory evaluation of the beverage prepared in the test example [Test example] Sensory evaluation was performed using 9 men and women as panelists. Using the beverages shown in Table 26, the test was conducted by the two-point comparison method (two-point identification method) with the comparative product 35 and the comparative product 36, using the beverage prepared from the tea leaves of the enzyme-untreated product (comparative product 34) as a control. This was done to select one with strong taste and low bitterness. Judgment was made based on the probability of binomial distribution, and the significance level was 20%.

When the comparative product 34 and the comparative products 35 and 36 were compared, respectively, the comparative products 35 and 36 were significantly enhanced in umami as compared with the comparative product 34, but the bitter and astringent taste reduction effect was not observed. In particular, the comparative product 36 did not show a bitter and astringent taste reducing effect even though the 5′-IMP content exceeded 0.002 mg / 100 mL. Comparing the inventive product 19 in which the effect of enhancing umami and the effect of reducing bitterness and astringency were compared with the comparative product 36, the 5′-IMP / 5′-CMP of the inventive product 19 was 11 or less, whereas the comparative product 36 was Since it exceeded 11, it turned out that 5'-IMP / 5'-CMP needs to be 11 or less for the drink which shows both the effect of enhancing umami and the effect of reducing bitterness.

Preparation of Green Tea Beverage 100 g of green tea leaves were added to 3 L of water heated to 70 ° C., extracted for 4 minutes with stirring, and tea leaves were separated with a 100 mesh strainer. Subsequently, clarification was performed by filtration using a filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2550 mL of an extract. Next, (A) To 300 mL of the extract, after adding ion-exchanged water to a tea polyphenol concentration of 180 mg / 100 mL, sodium ascorbate was added to 0.03% by weight, and sodium bicarbonate was further added. To pH 6.2. This solution is divided into two parts, and nothing is added to one part. After one part, green tea extract D is added to a concentration of 100 ppm, and then hot-packed into a can under a temperature condition of 80 ° C. or higher. Filling was performed. Thereafter, retort sterilization (121 ° C., 10 minutes) was performed to prepare comparative product 37 (additive-free product) and invention product 92 (green tea extract D-added product). (B) Comparative product 38 (additive-free product) and Invention product 93 (green tea extract D-added product) were prepared in the same manner as (A) except that 300 mL of the extract was changed to a tea polyphenol concentration of 150 mg / 100 mL. . (C) The comparative product 39 (additive-free product) and invention product 94 (green tea extract D-added product) were prepared in the same manner as (A) except that the extract 200 mL was changed to a tea polyphenol concentration of 120 mL / 100 mL. . (D) Comparative product 40 (additive-free product) and Invention product 95 (green tea extract D-added product) were prepared in the same manner as in (A) except that 50 mL of the extract was changed to a tea polyphenol concentration of 35 mg / 100 mL. . (E) The comparative product 41 (additive-free product) and the comparative product 42 (green tea extract D-added product) were prepared in the same manner as (A) except that the extract 50 mL was changed to a tea polyphenol concentration of 30 mg / 100 mL. . (F) In order to make the tea polyphenol concentration 300 mg / 100 mL, the extract 300 mL was prepared by adding the green tea extract E, and then using the same method as (A) for the comparative product 43 (no additive product) and the comparative product 44 (green tea). Extract D-added product) was prepared. Table 27 shows the component analysis results of the tea beverage prepared by the above method.

(Sensory evaluation test) Test example 8: Sensory evaluation of the beverage prepared in Example 8 Sensory evaluation was performed using nine men and women as panelists. Using the beverages shown in Table 27, using the extract-free product in the table as a control, a two-point comparison method with the extract-added product (two-point identification method) [Comparative product 37 and invention product 92, comparison product 38 and invention Product 93, comparative product 39 and inventive product 94, comparative product 40 and inventive product 95, comparative product 41 and comparative product 42, comparative product 43 and comparative product 44], those with strong taste and those with low bitterness Was chosen. Judgment was made based on the probability of binomial distribution, and the significance level was 20%.

In beverages having a tea polyphenol concentration of less than 30 mg / 100 mL (Comparative product 41, Comparative product 42), the comparative product 42 to which the green tea extract D was added compared to the comparative product 41 was able to confirm an increase in umami, but the beverage situation Since the bitter and astringent taste of was extremely low, the effect of reducing the bitter and astringent taste could not be recognized. On the other hand, in beverages (Comparative product 43, Comparative product 44) with a concentration of tea polyphenol exceeding 300 mg / 100 mL, enhancement of umami could not be confirmed even when the comparative product 43 and the comparative product 44 added with the green tea extract D were compared. There was no difference in taste. From this, it was found that, in a beverage having a tea polyphenol concentration exceeding 300 mg / 100 mL, the bitter and astringent taste is too strong, so that the effect of increasing the umami and the effect of reducing the bitter and astringent taste are not exhibited.

Green tea beverage (green tea beverage: tea polyphenol: 55.0 mg / 100 mL, 5′-IMP: 0.180 mg / 100 mL, 5′-CMP as in (D) green tea beverage 4 (Invention 2) of Example 1 [0034] : 0.054 mg / 100 mL, 5′-GMP: 0.135 mg / 100 mL, 5′-IMP / 5′-CMP: 3.3). However, the sterilization method performed UHT sterilization (135 degreeC, 30 second), and filled the PET bottle.

Oolong Tea Beverage Example 2 [0039] (D) Oolong Tea Drink 4 (Invention 6) Oolong Tea Drink (tea polyphenol: 55.0 mg / 100 mL, 5′-IMP: 0.266 mg / 100 mL, 5′-CMP : 1.235 mg / 100 mL, 5′-GMP: 0.146 mg / 100 mL, 5′-IMP / 5′-CMP: 0.22). However, the sterilization method performed UHT sterilization (138 degreeC, 30 second), and filled the PET bottle.

Black Tea Beverage Example 3 [0044] (D) Black tea drink 4 (Invention 8) Black tea drink (tea polyphenol: 54.0 mg / 100 mL, 5′-IMP: 0.190 mg / 100 mL, 5′-CMP : 1.025 mg / 100 mL, 5′-GMP: 0.127 mg / 100 mL, 5′-IMP / 5′-CMP: 0.19). However, the sterilization method performed UHT sterilization (135 degreeC, 30 second), and filled the PET bottle.

Preparation of instant powdered black tea 1 (instant milk tea) by mixing each component at the blending ratio shown in Table 29 using enzyme-untreated black tea extract (black tea extract C), sucrose, whole milk powder, creaming powder and fragrance Powder: Comparative product 42) was prepared. Moreover, powdered tea 2 (instant milk tea powder; invention product 96) in which half of the enzyme-untreated black tea extract (black tea extract C) was replaced with the enzyme-treated black tea extract (black tea extract D) was prepared. Furthermore, powdered tea 3 (instant milk tea powder; invention product 97) was prepared by replacing the entire amount of the enzyme-untreated black tea extract (black tea extract C) with the enzyme-treated black tea extract (black tea extract D). In addition, Table 30 shows ingredients at the time of drinking.

(Sensory evaluation test) Test example 9: Sensory evaluation of the beverage prepared in Example 10 Sensory evaluation was performed using nine men and women as panelists. Each 15 g of powdered black tea with the formulation shown in Table 29 was dissolved in 140 mL of hot water. Using the black tea 1 as a control, the umami and bitter astringency of the black tea 2 and 3 were tested by a two-point comparison method (two-point identification method). One with stronger taste and lower bitterness than control was selected. Judgment was made based on the probability of binomial distribution, the significance level was 20%, no significant difference compared to powdered black tea 1, and there was significant difference.

The results of sensory evaluation are shown in Table 30. Powdered black tea 2 and 3 prepared by replacing black tea extract C with half or full black tea extract D had significantly enhanced umami and reduced bitterness compared to powdered beverage 1.

Preparation of instant powdered green tea 0.35 g of enzyme-untreated green tea extract (green tea extract A) from Production Example 1, 0.35 g of enzyme-treated green tea extract (Green Tea Extract B) from Production Example 1, sucrose 10 g, skim milk powder , 2 g of creaming powder and 0.05 g of fragrance were mixed to make an instant powder green tea (concentration of each component at the time of drinking; tea polyphenol: 123.2 mg / 100 mL, 5′-IMP: 1.005 mg / 100 mL, 5′-CMP: 0.900 mg / 100 mL, 5′-GMP: 1.415 mg / 100 mL, 5′-IMP / 5′-CMP: 1.12) was prepared. However, 15 g of instant powder green tea obtained at the time of drinking was dissolved in 140 mL of hot water.

Preparation of instant powder green tea 2.5 g of sodium ascorbate was dissolved in 500 mL of ion-exchanged water heated to 60 ° C., 48 g of green tea leaves were added, and extracted for 20 minutes while stirring. Tea leaves were separated with a 100-mesh stainless steel filter, and then precipitates and suspended matters in the extract were removed by flannel filtration to obtain 400 g of tea extract. 400 g of this tea extract was cooled to 20 ° C. and then concentrated with a reverse osmosis membrane until the liquid volume was reduced to about half. 25 g of enzyme-treated green tea extract B of Production Example 1 -100, manufactured by Nippon Shokuhin Kako Co., Ltd.), blended and dried with a freeze dryer, and then instant powdered tea 54.3 g (concentration of each component at the time of drinking; tea polyphenol: 78.3 mg / 100 mL, 5′-IMP: 0.603 mg / 100 mL, 5′-CMP: 0.591 mg / 100 mL, 5′-GMP: 0.954 mg / 100 mL, 5′-IMP / 5′-CMP: 1.02) . However, 0.6 g of instant powder green tea obtained at the time of drinking was dissolved in 100 mL of hot water.

INDUSTRIAL APPLICABILITY The present invention can be used for tea beverages such as green tea, oolong tea, and black tea as tea beverages with enhanced umami and reduced bitterness and taste while maintaining the original taste balance of tea. Furthermore, it can utilize for a liquid drink, a concentration type liquid drink, a powdered drink, etc. as a form of those tea drinks.

Claims (7)

(A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5'-GMP)
(A): 30 to 300 mg / 100 mL
(B): 0.002 mg / 100 mL or more A tea beverage characterized in that the content ratio (B) / (C) of (B) and (C) is in the range of 0.1 to 1.76 (however, Except for yeast extract and / or umami seasoning added). The tea beverage according to claim 1, wherein a tea extract is added. The tea beverage according to claim 2, wherein a tea extract containing 5'-GMP and 5'-IMP is added. (A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5'-GMP)
When dissolved in 100 mL of water to be (A): 30-300 mg,
(B): 0.002 mg / 100 mL or more Instant powder characterized in that the content ratio (B) / (C) of (B) and (C) is a tea beverage in the range of 0.1 to 1.76. Tea (excluding those with yeast extract and / or umami seasoning added). The tea extract is prepared through a step of allowing an enzyme having 5′-phosphodiesterase activity and an enzyme having 5′-adenylate deaminase activity to act.
(A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5'-GMP)
When dissolved in 100 mL of water to be (A): 30-300 mg,
(B): 0.002 mg / 100 mL or more Instant powder tea characterized in that the content ratio (B) / (C) of (B) and (C) is a tea beverage in the range of 0.1-11 ( However, except for yeast extract and / or umami seasoning added). 6. The instant powder tea according to claim 4 or 5, wherein a tea extract is added. The instant powder tea according to claim 6, wherein a tea extract containing 5'-GMP and 5'-IMP is added .