JP6886571B2 - Method for producing 4-ethylphenol - Google Patents
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本発明は、４−エチルフェノールの生成方法及び茶発酵物等に関する。 The present invention relates to a method for producing 4-ethylphenol, a fermented tea product, and the like.
特定の香気成分として３−メチルフェノール及び４−エチルフェノールを用いて、これらを特定の重量比で混合することや他の化合物を添加することによって、高温加熱により発現する風味付与及び塩味やスパイス感増強効果が得られ、さらに不快臭を軽減できることが知られている（引用文献１）。なお、引用文献１には４−エチルフェノールの生成方法については記載されていない By using 3-methylphenol and 4-ethylphenol as specific aroma components and mixing them in a specific weight ratio or adding other compounds, flavoring and saltiness and spice feeling developed by high temperature heating can be achieved. It is known that an enhancing effect can be obtained and an unpleasant odor can be further reduced (Cited Document 1). Reference 1 does not describe a method for producing 4-ethylphenol.
引用文献２には、茶抽出液中で乳酸菌を培養することにより、「甘い香り」が強調されること、並びにγ−アミノ酪酸の含有量が増大することが記載されている。 Reference 2 describes that culturing lactic acid bacteria in a tea extract emphasizes the "sweet aroma" and increases the content of γ-aminobutyric acid.
また、引用文献３には、蒸葉、粗揉葉、揉捻葉からなる群より選ばれる少なくとも１種の茶葉から得られた抽出液にβ−グリコシダーゼ活性を有する酵素を作用させて、従来の緑茶エキスとは異なる特定の香気成分組成にコントロールすることで、緑茶のフレッシュな香りを保持しながらも従来の緑茶エキスには無いフルーティーな特有の香りを持つ茶エキスが得られることが記載されている。 Further, in Cited Document 3, conventional green tea is obtained by allowing an enzyme having β-glycosidase activity to act on an extract obtained from at least one type of tea leaf selected from the group consisting of steamed leaves, coarsely kneaded leaves, and kneaded leaves. It is described that by controlling the composition of a specific aroma component different from that of the extract, a tea extract having a unique fruity scent that is not found in conventional green tea extracts can be obtained while maintaining the fresh scent of green tea. ..
本発明は、茶抽出物を乳酸菌で発酵させる工程及びβ-グルコシダーゼ活性を有する酵素で処理する工程を含む４−エチルフェノールの生成方法、茶発酵物及びその製造方法を提供する。 The present invention provides a method for producing 4-ethylphenol, a method for producing a fermented tea product, and a method for producing the same, which comprises a step of fermenting a tea extract with lactic acid bacteria and a step of treating the tea extract with an enzyme having β-glucosidase activity.
発明者らは、茶抽出物を乳酸菌により発酵させる工程及びβ-グルコシダーゼ活性を有する酵素で処理する工程を含むことで、４−エチルフェノールが生成されることを見出し、さらに茶特有の香り、フローラルな香り及び適度な酸味を有する風味力価の高い茶発酵物を製造できることを見出し、本発明を完成した。 The inventors have found that 4-ethylphenol is produced by including a step of fermenting the tea extract with lactic acid bacteria and a step of treating it with an enzyme having β-glucosidase activity, and further, aroma peculiar to tea, floral. The present invention has been completed by finding that it is possible to produce a fermented tea product having a strong aroma and an appropriate acidity and having a high flavor and potency.
すなわち、本発明は、以下の［１］〜［９］の態様に関する。
［１］茶抽出物を乳酸菌により発酵させる工程及びβ-グルコシダーゼ活性を有する酵素で処理する工程を含む、４−エチルフェノールの生成方法。
［２］乳酸菌がラクトバチルス・プランタラム及び／又はラクトバチルス・ペントサスである、［１］記載の４−エチルフェノールの生成方法。
［３］β-グルコシダーゼ活性を有する酵素がアスペルギルス属に属する菌由来である、［１］又は［２］記載の４−エチルフェノールの生成方法。
［４］茶抽出物を乳酸菌により発酵させる工程及びβ-グルコシダーゼ活性を有する酵素で処理する工程を含む、茶発酵物の製造方法。
［５］乳酸菌がラクトバチルス・プランタラム及び／又はラクトバチルス・ペントサスである、［４］記載の茶発酵物の製造方法。
［６］β-グルコシダーゼ活性を有する酵素がアスペルギルス属に属する菌由来である、［４］又は［５］記載の茶発酵物の製造方法。
［７］［４］〜［６］の何れか１項に記載の４−エチルフェノール含有茶発酵物の製造方法。
［８］［４］〜［７］の何れか１項に記載の製造方法により得られる茶発酵物であって、４−エチルフェノールを含有し、乳酸を０．２重量％以上含む、茶発酵物。
［９］［８］記載の茶発酵物を含む飲食品。
That is, the present invention relates to the following aspects [1] to [9].
[1] A method for producing 4-ethylphenol, which comprises a step of fermenting a tea extract with lactic acid bacteria and a step of treating it with an enzyme having β-glucosidase activity.
[2] The method for producing 4-ethylphenol according to [1], wherein the lactic acid bacterium is Lactobacillus plantarum and / or Lactobacillus pentosas.
[3] The method for producing 4-ethylphenol according to [1] or [2], wherein the enzyme having β-glucosidase activity is derived from a bacterium belonging to the genus Aspergillus.
[4] A method for producing a fermented tea product, which comprises a step of fermenting the tea extract with lactic acid bacteria and a step of treating the tea extract with an enzyme having β-glucosidase activity.
[5] The method for producing a fermented tea product according to [4], wherein the lactic acid bacterium is Lactobacillus plantarum and / or Lactobacillus pentosas.
[6] The method for producing a fermented tea product according to [4] or [5], wherein the enzyme having β-glucosidase activity is derived from a bacterium belonging to the genus Aspergillus.
[7] The method for producing a fermented tea containing 4-ethylphenol according to any one of [4] to [6].
[8] A tea fermented product obtained by the production method according to any one of [4] to [7], which contains 4-ethylphenol and contains 0.2% by weight or more of lactic acid. Stuff.
[9] A food or drink containing the fermented tea product according to [8].
本発明によって、茶抽出物から簡便に４−エチルフェノールが生成できることが分かり、天然由来の４−エチルフェノールを生成することができるようになった。４−エチルフェノールを含有することで、フローラルな香りを有する茶発酵物を提供できる。さらに４−エチルフェノールと乳酸を含有し、茶特有の香り及びフローラルな香りと共に、適度な酸味があり、風味力価の高い茶発酵物を提供できる。また、簡便に該茶発酵物を製造できる製造方法を提供できる。さらに、該茶発酵物は希釈して使用でき、各種飲食品に少量添加するだけで、良好な風味を付与でき、風味良好な飲食品を提供できる。 According to the present invention, it has been found that 4-ethylphenol can be easily produced from a tea extract, and naturally-derived 4-ethylphenol can be produced. By containing 4-ethylphenol, a fermented tea product having a floral scent can be provided. Further, it contains 4-ethylphenol and lactic acid, and can provide a fermented tea product having an appropriate acidity and a high flavor titer as well as a tea-specific aroma and a floral aroma. In addition, it is possible to provide a production method capable of easily producing the fermented tea product. Further, the fermented tea product can be diluted and used, and a good flavor can be imparted by adding a small amount to various foods and drinks, and a food and drink having a good flavor can be provided.
本発明は、茶抽出物を、乳酸菌で発酵させる工程及びβ-グルコシダーゼ活性を有する酵素で処理する工程を含む。例えば、茶原料に加水し加熱する工程、乳酸菌を接種する工程及びβ-グルコシダーゼ活性を有する酵素を添加する工程を含む方法を例示できる。 The present invention includes a step of fermenting the tea extract with lactic acid bacteria and a step of treating the tea extract with an enzyme having β-glucosidase activity. For example, a method including a step of adding water to a tea raw material and heating, a step of inoculating lactic acid bacteria, and a step of adding an enzyme having β-glucosidase activity can be exemplified.
本発明に記載の茶抽出物は、チャノキ（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ）の葉、茎等から製造された茶原料から抽出されたものであればよく、茶原料は不発酵茶、半発酵茶、発酵茶、後発酵茶等の何れでもよく、緑茶、烏龍茶、紅茶等が例示できる。二種類以上の茶原料を組み合わせて用いてもよい。なお、茶葉等から抽出して液体形態となっている茶と区別するため、本願では、抽出に供する茶葉等を“茶原料”とする。茶原料は乾燥品であり、一般的な乾燥品であれば水分含量は特に限定されないが、８重量％以下が好ましく、７重量％以下がより好ましく、緑茶であれば荒茶を使用すればよい。また、切断、破砕、細砕、粉砕等の処理を行った茶原料を用いてもよい The tea extract described in the present invention may be any tea extract extracted from tea raw materials produced from leaves, stems and the like of tea plant (Camellia sinensis), and the tea raw materials are unfermented tea, semi-fermented tea, fermented tea, and the like. Any of post-fermented tea and the like may be used, and green tea, Karyu tea, tea and the like can be exemplified. Two or more kinds of tea raw materials may be used in combination. In order to distinguish it from tea extracted from tea leaves and the like in a liquid form, the tea leaves and the like used for extraction are referred to as "tea raw materials" in the present application. The tea raw material is a dried product, and if it is a general dried product, the water content is not particularly limited, but it is preferably 8% by weight or less, more preferably 7% by weight or less, and if it is green tea, rough tea may be used. .. Further, a tea raw material that has been cut, crushed, crushed, crushed, or the like may be used.
前記茶原料に水性溶媒を添加し、加熱することで、茶由来成分を含む茶抽出物が得られる。抽出方法は、一般的な方法で行えばよく、水性溶媒を用いて、茶原料から茶由来成分を抽出できれば特に限定されない。水性溶媒は水が好ましく、無機塩、エタノール等を含有する水溶液でもよい。水性溶媒と原料との混合物が流動性を有していれば、水性溶媒と原料との比率は特に限定されないが、水性溶媒を８０重量％以上含むのが好ましく、８５重量％以上含むのがより好ましく、９０重量％以上含むのがさらに好ましい。抽出温度は茶由来成分が抽出できる温度であれば特に限定されないが、１５〜１１０℃が好ましく、３０〜１０５℃がより好ましく、５０〜１００℃がさらに好ましく、６０〜９０℃が最も好ましい。抽出時間は、１分間〜１２時間が好ましく、２分間〜６時間がより好ましく、５分間〜３時間がさらに好ましい。抽出は、常圧条件下、加圧条件下の何れでもよい。抽出後に固液分離してもよく、不織布によるろ過、遠心分離等により茶原料を含む混合物から液体を回収できる。市販の茶抽出物を使用してもよく、抽出後に濃縮したエキスを使用してもよい。 By adding an aqueous solvent to the tea raw material and heating it, a tea extract containing tea-derived components can be obtained. The extraction method may be a general method, and is not particularly limited as long as the tea-derived components can be extracted from the tea raw material using an aqueous solvent. The aqueous solvent is preferably water, and may be an aqueous solution containing an inorganic salt, ethanol or the like. As long as the mixture of the aqueous solvent and the raw material has fluidity, the ratio of the aqueous solvent to the raw material is not particularly limited, but the aqueous solvent is preferably contained in an amount of 80% by weight or more, more preferably 85% by weight or more. It is preferable, and it is more preferable to contain 90% by weight or more. The extraction temperature is not particularly limited as long as the tea-derived component can be extracted, but is preferably 15 to 110 ° C, more preferably 30 to 105 ° C, further preferably 50 to 100 ° C, and most preferably 60 to 90 ° C. The extraction time is preferably 1 minute to 12 hours, more preferably 2 minutes to 6 hours, still more preferably 5 minutes to 3 hours. Extraction may be performed under normal pressure conditions or pressurized conditions. The liquid may be separated into solid and liquid after extraction, and the liquid can be recovered from the mixture containing the tea raw material by filtration with a non-woven fabric, centrifugation or the like. A commercially available tea extract may be used, or an extract concentrated after extraction may be used.
本発明は、茶抽出物を乳酸菌により発酵させる工程を含む。乳酸菌は、β-グルコシダーゼ活性を有する酵素との併用で本発明品が得られれば特に限定されないが、ラクトバチルス・プランタラム（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ）及びラクトバチルス・ペントサス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｅｎｔｏｓｕｓ）のうち、少なくとも１種を用いるのが好ましい。発酵条件は、本発明の茶発酵物が得られれば特に限定されず、静置で行うことができる。また、発酵温度は２０〜４０℃が好ましく、２５〜３５℃がより好ましく、発酵時間は１０〜４８時間が好ましく、１２〜３６時間がより好ましい。 The present invention includes a step of fermenting a tea extract with lactic acid bacteria. The lactic acid bacterium is not particularly limited as long as the product of the present invention can be obtained in combination with an enzyme having β-glucosidase activity, but at least one of Lactobacillus plantarum and Lactobacillus pentosus. Is preferably used. The fermentation conditions are not particularly limited as long as the fermented tea product of the present invention is obtained, and the fermentation can be carried out in a stationary state. The fermentation temperature is preferably 20 to 40 ° C., more preferably 25 to 35 ° C., and the fermentation time is preferably 10 to 48 hours, more preferably 12 to 36 hours.
本発明は、茶抽出物をβ-グルコシダーゼ活性を有する酵素で処理する酵素処理工程を含む。β-グルコシダーゼ活性を有する酵素は、乳酸菌による発酵との併用で本発明品が得られれば特に限定されないが、単糖配糖体を加水分解する酵素を例示でき、例えば、β−グルコシダーゼ製剤として、スミチームＢＧＡ（新日本化学工業株式会社製）等が使用でき、アスペルギルス属に属する菌由来の酵素が好ましく、アスペルギルス・ニガー由来の酵素がより好ましい。さらに、プロテアーゼ等の他の酵素を併用してもよい。 The present invention includes an enzyme treatment step of treating the tea extract with an enzyme having β-glucosidase activity. The enzyme having β-glucosidase activity is not particularly limited as long as the product of the present invention can be obtained in combination with fermentation with lactic acid bacteria, but an enzyme that hydrolyzes monosaccharide glycosides can be exemplified. For example, as a β-glucosidase preparation, Sumiteam BGA (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) or the like can be used, an enzyme derived from a bacterium belonging to the genus Aspergillus is preferable, and an enzyme derived from Aspergillus niger is more preferable. Furthermore, other enzymes such as protease may be used in combination.
酵素処理条件は、乳酸菌による発酵との併用で本発明品が得られる条件であれば特に限定されないが、例えば酵素添加量は、酵素製剤として、茶原料を１００重量％とした場合に、好ましくは０．０１〜５重量％、より好ましくは０．０５〜３重量％である。また、処理条件は酵素の最適ｐＨ及び温度、並びにｐＨ及び温度安定性を考慮して適宜設定できるが、例えば、ｐＨ２〜８、１０〜７０℃での処理が例示でき、ｐＨ３〜７、２０〜６０℃が好ましい。処理時間は処理条件に応じて適宜調整できるが、例えば、５分間〜３０時間が例示でき、１０分間〜２４時間が好ましい。さらに、７０〜１２０℃、１分間〜６時間又は８０〜１００℃、３分間〜３時間の加熱工程を追加で行うのが好ましく、酵素を失活させることができる。 The enzyme treatment conditions are not particularly limited as long as the product of the present invention can be obtained in combination with fermentation with lactic acid bacteria. For example, the amount of enzyme added is preferably 100% by weight when the tea raw material is 100% by weight as an enzyme preparation. It is 0.01 to 5% by weight, more preferably 0.05 to 3% by weight. Further, the treatment conditions can be appropriately set in consideration of the optimum pH and temperature of the enzyme, and the pH and temperature stability. For example, treatment at pH 2 to 8 and 10 to 70 ° C. can be exemplified, and pH 3 to 7, 20 to 20 to 20. 60 ° C is preferable. The treatment time can be appropriately adjusted according to the treatment conditions, and for example, 5 minutes to 30 hours can be exemplified, and 10 minutes to 24 hours is preferable. Further, it is preferable to additionally perform a heating step of 70 to 120 ° C. for 1 minute to 6 hours or 80 to 100 ° C. for 3 minutes to 3 hours, and the enzyme can be inactivated.
上記に記載した茶原料からの抽出工程、乳酸菌による発酵工程及びβ-グルコシダーゼ活性を有する酵素による酵素処理工程は、本発明の茶発酵物を製造できれば、並行して行ってもよい。 The extraction step from the tea raw material, the fermentation step with lactic acid bacteria, and the enzyme treatment step with an enzyme having β-glucosidase activity described above may be carried out in parallel as long as the fermented tea product of the present invention can be produced.
上記に記載の方法により４−エチルフェノールを生成することができ、本発明の茶発酵物を製造することができる。本発明の茶発酵物は、茶発酵物全体を１００重量％とした場合に、４−エチルフェノールを含むものが好ましく、２ｐｐｍ以上含むものがより好ましく、３ｐｐｍ以上含むものがさらに好ましく、４ｐｐｍ以上含むものが特に好ましい。かつ、乳酸を含むものが好ましく、０．２重量％以上含むものがより好ましく、０．３重量％以上含むものがさらに好ましく、０．４重量％以上含むものが特に好ましい。茶発酵物は、さらに、ドラムドライ、エアードライ、スプレードライ、真空乾燥及び／又は凍結乾燥等を行い、乾燥品として利用しても良い。 4-Ethylphenol can be produced by the method described above, and the fermented tea product of the present invention can be produced. The tea fermented product of the present invention preferably contains 4-ethylphenol, more preferably 2 ppm or more, further preferably 3 ppm or more, and further preferably 4 ppm or more, when the whole tea fermented product is 100% by weight. Those are particularly preferable. Moreover, those containing lactic acid are preferable, those containing 0.2% by weight or more are more preferable, those containing 0.3% by weight or more are further preferable, and those containing 0.4% by weight or more are particularly preferable. The fermented tea product may be further subjected to drum drying, air drying, spray drying, vacuum drying and / or freeze drying, and used as a dried product.
本発明の茶発酵物は、希釈して喫することができ、各飲食品に添加して使用することができる。各飲食品に添加することにより、茶特有の香り、フローラルな香り及び酸味が付与された各飲食品を製造できる。各飲食品への添加量は良好な官能が得られれば特に限定されないが、好ましくは０．１〜２０％、より好ましくは０．５〜１５％、さらに好ましくは１．０〜１０％である。添加する飲食品は特に限定されないが、清涼飲料、ジュース、アルコール飲料等の飲料、洋菓子、和菓子、アイスクリーム等が例示できる。 The fermented tea product of the present invention can be diluted and enjoyed, and can be added to each food or drink for use. By adding to each food or drink, each food or drink to which a tea-specific scent, floral scent and acidity are imparted can be produced. The amount added to each food or drink is not particularly limited as long as good functionality can be obtained, but is preferably 0.1 to 20%, more preferably 0.5 to 15%, still more preferably 1.0 to 10%. .. The food or drink to be added is not particularly limited, and examples thereof include beverages such as soft drinks, juices and alcoholic beverages, Western confectionery, Japanese confectionery, and ice cream.
以下、実施例を示して本発明を具体的に説明するが、本発明は以下の例によって限定されるものではない。尚、本発明において、％は別記がない限り全て重量％である。 Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to the following examples. In the present invention,% is all weight% unless otherwise specified.
［実施例１］
（煎茶発酵物１）
煎茶原料１０ｇと水道水９０ｇを混合し、８０℃で１０分間処理した後、３５℃まで冷却した。次いで、乳酸菌としてラクトバチルス・プランタラム菌体粉末（ＴＨＴ０３０７０１株、１×１０１０ｃｆｕ／ｇ、セティ株式会社製）を５×１０６ｃｆｕ／ｇ程度となるよう０．０５ｇ接種し、β−グルコシダーゼ製剤としてスミチームＢＧＡ（アスペルギルス属由来、新日本化学工業株式会社製）０．１ｇを添加し、３５℃で２０時間発酵処理及び酵素処理することで、煎茶発酵物である実施品１を９５ｇ得た。
[Example 1]
(Sencha fermented product 1)
10 g of sencha raw material and 90 g of tap water were mixed, treated at 80 ° C. for 10 minutes, and then cooled to 35 ° C. Next, 0.05 g of Lactobacillus plantarum cell powder (THT030701 strain, 1 × 10 10 cfu / g, manufactured by Seti Co., Ltd.) was inoculated as a lactic acid bacterium so as to be about 5 × 10 6 cfu / g, and β-glucosidase was infused. By adding 0.1 g of Sumiteam BGA (derived from Aspergillus genus, manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) as a preparation and fermenting and enzymatically treating at 35 ° C. for 20 hours, 95 g of product 1 which is a fermented tea product was obtained. ..
［実施例２］
（煎茶発酵物２）
実施例１のβ−グルコシダーゼ製剤に加え、プロテアーゼ製剤であるスミチームＦＰ（新日本化学工業株式会社製）０．１ｇを添加し、それ以外は実施例１と同様に処理して、煎茶発酵物である実施品２を９５ｇ得た。
[Example 2]
(Sencha fermented product 2)
In addition to the β-glucosidase preparation of Example 1, 0.1 g of Sumiteam FP (manufactured by Shin-Nippon Chemical Industrial Co., Ltd.), which is a protease preparation, was added, and the other treatments were performed in the same manner as in Example 1 to produce a sencha fermented product. 95 g of a certain product 2 was obtained.
［実施例３］
（煎茶発酵物３）
実施例１のβ−グルコシダーゼ製剤に加え、プロテアーゼ製剤であるスミチームＡＣＰ（新日本化学工業株式会社製）０．１ｇを添加し、それ以外は実施例１と同様に処理して、煎茶発酵物である実施品３を９５ｇ得た。
[Example 3]
(Sencha fermented product 3)
In addition to the β-glucosidase preparation of Example 1, 0.1 g of Sumiteam ACP (manufactured by Nippon Chemical Industrial Co., Ltd.), which is a protease preparation, was added, and the other treatments were carried out in the same manner as in Example 1, and the sencha fermented product was used. 95 g of a certain product 3 was obtained.
［比較例１］
実施例１記載の方法からβ−グルコシダーゼ製剤を除き、それ以外は実施例１と同様に処理して、比較品１を９５ｇ得た。
[Comparative Example 1]
The β-glucosidase preparation was removed from the method described in Example 1 and treated in the same manner as in Example 1 except that, to obtain 95 g of Comparative Product 1.
［比較例２］
実施例１記載の方法から乳酸菌を除き、それ以外は実施例１と同様に処理して、比較品２を９５ｇ得た。
[Comparative Example 2]
Lactic acid bacteria were removed from the method described in Example 1 and treated in the same manner as in Example 1 to obtain 95 g of Comparative Product 2.
［比較例３］
実施例１のβ−グルコシダーゼ製剤の代わりにプロテアーゼ製剤であるスミチームＦＰを添加し、それ以外は実施例１と同様に処理して、比較品３を９５ｇ得た。
[Comparative Example 3]
Sumiteam FP, which is a protease preparation, was added in place of the β-glucosidase preparation of Example 1, and the other treatments were carried out in the same manner as in Example 1 to obtain 95 g of Comparative Product 3.
［比較例４］
実施例１のβ−グルコシダーゼ製剤の代わりにキシラナーゼ製剤であるスミチームＸ（新日本化学工業株式会社製）を添加し、それ以外は実施例１と同様に処理して、比較品４を９５ｇ得た。
[Comparative Example 4]
Sumiteam X (manufactured by Nippon Chemical Industrial Co., Ltd.), which is a xylanase preparation, was added in place of the β-glucosidase preparation of Example 1, and the other treatments were carried out in the same manner as in Example 1 to obtain 95 g of Comparative Product 4. ..
［評価試験１］
（官能評価）
実施品１〜３及び比較品１〜４について、官能評価を実施した。なお、官能評価は、各実施品又は比較品５ｇにミネラルウォーター９５ｇを加えて２０倍に希釈したものを検体として香気及び味を評価し、表１に示した。香気の評価は、「煎茶特有の爽やかな香り」が「有る」：○、「無い」：×、又は「フローラルな香り」が「有る」：○、「無い」：×とした。味の評価は、「酸味」が「適切」：○、「弱い」：△、「無い」：×、又は「風味」が「良好」：○、「不良」：×とした。
[Evaluation test 1]
(sensory evaluation)
Sensory evaluation was carried out for the products 1 to 3 and the comparative products 1 to 4. In the sensory evaluation, the aroma and taste were evaluated using a sample obtained by adding 95 g of mineral water to 5 g of each product or comparative product and diluting it 20 times, and the results are shown in Table 1. The evaluation of the aroma was as follows: "Yes": ○, "No": x for "fresh scent peculiar to sencha", or "Yes": ○, "No": x for "floral scent". In the evaluation of taste, "sourness" was "appropriate": ○, "weak": Δ, "none": ×, or “flavor” was “good”: ○, “poor”: ×.
実施品１〜３の煎茶発酵物は、何れも煎茶特有の爽やかな香りに加えフローラルな香りが有った。また、適度な酸味があり風味良好だった。一方、比較品１〜４は、何れも煎茶特有の爽やかな香りは有ったが、フローラルな香りは無く、味が薄く、好ましい風味のものではなかった。 The fermented green tea products of Examples 1 to 3 all had a floral scent in addition to the refreshing scent peculiar to sencha. In addition, it had a moderate acidity and a good flavor. On the other hand, all of the comparative products 1 to 4 had a refreshing scent peculiar to sencha, but did not have a floral scent, had a light taste, and were not preferable in flavor.
さらに、実施品における有効成分を解明するため、乳酸濃度及び香気成分についてさらに分析することとした。 Furthermore, in order to clarify the active ingredient in the product, it was decided to further analyze the lactic acid concentration and the aroma component.
［評価試験２］
（乳酸濃度の測定）
乳酸濃度は、実施品１〜３及び比較品１〜４について、ＨＰＬＣを用いて下記測定条件１で測定し、結果を表１に示した。
＜ＨＰＬＣ測定条件１＞
検出器：ＶＩＳ検出器（４３０ｎｍ）
カラム１：ＩｎｅｒｔＳｕｓｔａｉｎ Ｐｈｅｎｙｌ
（内径４．６ｍｍ、長さ２５０ｍｍ、ジーエルサイエンス株式会社製）
カラム２：Ｈａｍｉｌｔｏｎ ＰＲＰ−Ｘ３００
（内径４．１ｍｍ、長さ２５０ｍｍ、Ｈａｍｉｌｔｏｎ製）
移動相：２ｍＭ 過塩素酸水溶液
移動相流速：０．６５ｍｌ／分
ポストカラム反応液：ＳＴ３−Ｒ（昭和電工株式会社製）
ポストカラム反応液流速：０．３５ｍｌ／分
カラム温度：３０℃
標品：乳酸（食品添加物、和光純薬工業株式会社製）を蒸留水で適宜希釈し、検量線を作成した。
検体：各試料を蒸留水で、適宜希釈したもの。
[Evaluation test 2]
(Measurement of lactic acid concentration)
The lactic acid concentration was measured by the following measurement conditions 1 using HPLC for the products 1 to 3 and the comparative products 1 to 4, and the results are shown in Table 1.
<HPLC measurement condition 1>
Detector: VIS detector (430 nm)
Column 1: IntertStain Phenyl
(Inner diameter 4.6 mm, length 250 mm, manufactured by GL Sciences Co., Ltd.)
Column 2: Hamilton PRP-X300
(Inner diameter 4.1 mm, length 250 mm, made by Hamilton)
Mobile phase: 2 mM aqueous solution of perchloric acid Mobile phase Flow velocity: 0.65 ml / min Post-column reaction solution: ST3-R (manufactured by Showa Denko KK)
Post-column reaction solution flow rate: 0.35 ml / min Column temperature: 30 ° C
Standard: Lactic acid (food additive, manufactured by Wako Pure Chemical Industries, Ltd.) was appropriately diluted with distilled water to prepare a calibration curve.
Specimen: Each sample is appropriately diluted with distilled water.
［評価試験３］
（香気成分の特定）
香気成分は、実施品１、並びに比較品１、３及び４について、ＧＣ（ガスクロマトグラフ）を用いて下記分析条件で分析し、結果を図１に示した。
＜ＧＣ分析条件＞
検出器：Ｆｌａｍｅ Ｉｏｎｉｚａｔｉｏｎ Ｄｅｔｅｃｔｏｒ（ＦＩＤ）
カラム：ＤＢ−ＷＡＸ（内径：０．２５ｍｍ、長さ：３０ｍ、膜厚：０．２５μｍ、Ａｇｉｌｅｎｔ Ｊ＆Ｗ製）
カラム温度：４０℃（５分間保持）→１０℃／分で昇温→２５０℃（３分間保持）
キャリアガス：ヘリウム（１００ｋＰａ、流量：１．３ｍｌ／分）
インジェクション量：１μｌ（スプリット比１：１５）
インジェクタ温度：２５０℃
検体：各煎茶発酵物に同重量のジエチルエーテルを加えて抽出（分液）した後、ジエチルエーテル層を回収して検体とした。
[Evaluation test 3]
(Specification of aroma components)
The aroma components of the product 1 and the comparative products 1, 3 and 4 were analyzed using a GC (gas chromatograph) under the following analytical conditions, and the results are shown in FIG.
<GC analysis conditions>
Detector: Flame Ionization Detector (FID)
Column: DB-WAX (inner diameter: 0.25 mm, length: 30 m, film thickness: 0.25 μm, manufactured by Agilent J & W)
Column temperature: 40 ° C (hold for 5 minutes) → temperature rise at 10 ° C / min → 250 ° C (hold for 3 minutes)
Carrier gas: helium (100 kPa, flow rate: 1.3 ml / min)
Injection amount: 1 μl (split ratio 1:15)
Injector temperature: 250 ° C
Specimen: After adding the same weight of diethyl ether to each sencha fermented product and extracting (separating), the diethyl ether layer was collected and used as a sample.
実施品と比較品のチャートを比較したところ、実施品のみに見られるピーク（リテンションタイム１８．８３５）が確認でき、該物質が香気及び味に影響していると考えられた。該リテンションタイムから、該物質は４−エチルフェノールと推測されたため、４−エチルフェノール（一級、和光純薬工業株式会社製）を標品として用いてＧＣ分析したところ、実施品のみに見られるピークと同じリテンションタイムにピークが見られた。 When the charts of the product and the comparative product were compared, a peak (retention time 18.835) observed only in the product was confirmed, and it was considered that the substance affected the aroma and taste. Since the substance was presumed to be 4-ethylphenol from the retention time, a GC analysis using 4-ethylphenol (first grade, manufactured by Wako Pure Chemical Industries, Ltd.) as a standard showed a peak observed only in the actual product. A peak was seen at the same retention time as.
さらに、４−エチルフェノールを標品として、ＨＰＬＣを用いて下記測定条件２で測定した結果、実施品のみに見られるピークと標品とで、同じリテンションタイムにピークが見られ、本願発明を特徴付ける重要な香気成分が４−エチルフェノールであることが明らかになった。 Further, as a result of measurement using 4-ethylphenol as a standard under the following measurement condition 2 using HPLC, a peak is observed at the same retention time between the peak seen only in the actual product and the standard, which characterizes the present invention. It was revealed that the important aroma component is 4-ethylphenol.
＜ＨＰＬＣ測定条件２＞
検出器：ＵＶ検出器（２７７ｎｍ）
カラム：ＩｎｅｒｔＳｕｓｔａｉｎ Ｃ１８
（内径４．６ｍｍ、長さ２５０ｍｍ、ジーエルサイエンス株式会社製）
移動相Ａ：１６容量％アセトニトリル水溶液（０．１容量％リン酸含有）
移動相Ｂ：８０容量％アセトニトリル水溶液（０．１容量％リン酸含有）
グラジエント：移動相Ａから移動相Ｂへのグラジエント（３０分間）
流速：１．０ｍｌ／分
カラム温度：４０℃
標品：４−エチルフェノールを５０容量％エタノールで適宜希釈し、検量線を作成した。
検体：各試料を５０容量％エタノールで、適宜希釈したもの。
<HPLC measurement condition 2>
Detector: UV detector (277nm)
Column: InertStain C18
(Inner diameter 4.6 mm, length 250 mm, manufactured by GL Sciences Co., Ltd.)
Mobile phase A: 16% by volume acetonitrile aqueous solution (containing 0.1% by volume phosphoric acid)
Mobile phase B: 80% by volume acetonitrile aqueous solution (containing 0.1% by volume phosphoric acid)
Gradient: Gradient from mobile phase A to mobile phase B (30 minutes)
Flow velocity: 1.0 ml / min Column temperature: 40 ° C
Standard: 4-Ethylphenol was appropriately diluted with 50% by volume ethanol to prepare a calibration curve.
Specimen: Each sample is appropriately diluted with 50% by volume ethanol.
［評価試験４］
（４−エチルフェノール（４−ＥＰ）濃度の測定）
実施品１〜３及び比較品１〜４について、ＨＰＬＣを用いて上記ＨＰＬＣ測定条件２で４−ＥＰ濃度を測定し、結果を表１に示した。
[Evaluation test 4]
(Measurement of 4-ethylphenol (4-EP) concentration)
For the products 1 to 3 and the comparative products 1 to 4, the 4-EP concentration was measured under the above HPLC measurement condition 2 using HPLC, and the results are shown in Table 1.
評価試験２及び４の結果、乳酸菌による発酵に加え、β−グルコシダーゼ活性を有する酵素による酵素処理を行って得られた実施品１〜３の煎茶発酵物は、香気成分である４−ＥＰが検出され、その濃度は何れも９ｐｐｍ以上であり、さらに乳酸濃度が何れも０．４％以上だった。一方、比較品１〜４は、乳酸が検出されたものもあったが、４−ＥＰは何れも検出されなかった。 As a result of evaluation tests 2 and 4, 4-EP, which is an aroma component, was detected in the sencha fermented products of Examples 1 to 3 obtained by performing enzymatic treatment with an enzyme having β-glucosidase activity in addition to fermentation with lactic acid bacteria. The concentration was 9 ppm or more, and the lactic acid concentration was 0.4% or more. On the other hand, in Comparative Products 1 to 4, lactic acid was detected in some of them, but none of 4-EP was detected.
評価試験１、２及び４より、実施品１〜３は、何れも乳酸菌による発酵に加え、β−グルコシダーゼ活性を有する酵素による酵素処理を併用して得られた煎茶発酵物であるのに対し、比較品１又は２は、乳酸菌による発酵のみ又はβ−グルコシダーゼ活性を有する酵素による酵素処理のみで、比較品３又は４は、乳酸菌による発酵は行っているが、β−グルコシダーゼ活性のない酵素による酵素処理を行って得られた煎茶発酵物であることから、本発明は、乳酸菌による発酵に加え、β−グルコシダーゼ活性を有する酵素による酵素処理を併用することが重要であることが分かった。 From evaluation tests 1, 2 and 4, all of the products 1 to 3 were fermented tea products obtained by combining fermentation with lactic acid bacteria and enzyme treatment with an enzyme having β-glucosidase activity. Comparative product 1 or 2 is only fermented with lactic acid bacteria or only enzyme treatment with an enzyme having β-glucosidase activity, and comparative product 3 or 4 is an enzyme with an enzyme that is fermented with lactic acid bacteria but does not have β-glucosidase activity. Since it is a fermented tea product obtained by the treatment, it was found that it is important for the present invention to use the enzyme treatment with an enzyme having β-glucosidase activity in combination with the fermentation with lactic acid bacteria.
［実施例４］
（烏龍茶発酵物）
実施例３の煎茶原料の代わりに烏龍茶原料を用い、それ以外は実施例１と同様に処理した後、８０℃で１０分間加熱殺菌処理し、不織布を用いて固液分離して液部を回収することで、烏龍茶発酵物である実施品４を７０ｇ得た。
[Example 4]
(Oolong tea fermented product)
An oolong tea raw material was used instead of the sencha raw material of Example 3, and the other parts were treated in the same manner as in Example 1, then heat sterilized at 80 ° C. for 10 minutes, and solid-liquid separated using a non-woven fabric to recover the liquid part. By doing so, 70 g of the product 4 which is a fermented oolong tea was obtained.
［実施例５］
（紅茶発酵物）
実施例４の烏龍茶原料の代わりに紅茶原料を用い、それ以外は実施例４と同様に処理して、紅茶発酵物である実施品５を６５ｇ得た。
[Example 5]
(Black tea fermented product)
A black tea raw material was used instead of the oolong tea raw material of Example 4, and other treatments were carried out in the same manner as in Example 4 to obtain 65 g of a black tea fermented product 5.
［評価試験５］
前記評価試験１、２及び４に従って、官能評価、乳酸濃度及び４−ＥＰ濃度を測定し、結果を表２に示した。なお、香気評価については、「烏龍茶特有の芳ばしい香り」が「有る」：○、「無い」：×、又は「紅茶特有の甘い香り」が「有る」：○、「無い」：×とした。
[Evaluation test 5]
According to the evaluation tests 1, 2 and 4, the sensory evaluation, the lactic acid concentration and the 4-EP concentration were measured, and the results are shown in Table 2. Regarding the aroma evaluation, "yes": ○, "no": x, or "sweet scent peculiar to black tea" was "yes": ○, "no": x.
実施品４及び５の発酵物は、何れも各茶特有の香りと共にフローラルな香りが有った。また、適度な酸味があり風味良好だった。さらに、香気成分である４−ＥＰが検出され、その濃度は７〜１１ｐｐｍであり、乳酸濃度は何れも０．４％以上だった。 The fermented products of Examples 4 and 5 each had a floral scent as well as a scent peculiar to each tea. In addition, it had a moderate acidity and a good flavor. Further, 4-EP, which is an aroma component, was detected, its concentration was 7 to 11 ppm, and the lactic acid concentration was 0.4% or more in each case.
よって、烏龍茶及び紅茶でも、煎茶と同様に、乳酸菌による発酵及びβ−グルコシダーゼ活性を有する酵素による酵素処理を行うことで、本発明の茶発酵物が得られることが分かった。 Therefore, it was found that the tea fermented product of the present invention can be obtained from oolong tea and black tea by performing fermentation with lactic acid bacteria and enzyme treatment with an enzyme having β-glucosidase activity in the same manner as sencha.
［実施例６］
煎茶１０ｇと水道水９０ｇを混合し、８０℃で１０分間加熱殺菌処理した後、３５℃まで冷却した。次いで、乳酸菌としてラクトバチルス・プランタラムＮＢＲＣ１５８９１（実施例６−１）、ラクトバチルス・ペントサスＮＢＲＣ１２０１１（実施例６−２）又はラクトバチルス・ペントサスＮＢＲＣ１０６４６７（実施例６−３）を１×１０６ｃｆｕ／ｇ程度となるよう接種し、β−グルコシダーゼ製剤としてスミチームＢＧＡ０．１ｇ及びプロテアーゼ製剤としてスミチームＡＣＰ０．１ｇを添加し、３５℃で２０時間酵素処理及び発酵処理することで、煎茶発酵物である実施品６−１〜６−３を各９５ｇ得た。
[Example 6]
10 g of sencha and 90 g of tap water were mixed, heat sterilized at 80 ° C. for 10 minutes, and then cooled to 35 ° C. Next, 1 × 10 6 cfu / of Lactobacillus plantarum NBRC15891 (Example 6-1), Lactobacillus pentosas NBRC12011 (Example 6-2) or Lactobacillus pentosas NBRC106467 (Example 6-3) as lactic acid bacteria. Inoculate to about g, add 0.1 g of Sumiteam BGA as a β-glucosidase preparation and 0.1 g of Sumiteam ACP as a protease preparation, and perform enzyme treatment and fermentation treatment at 35 ° C. for 20 hours to produce a sencha fermented product. 95 g of each of 6-1 to 6-3 was obtained.
［比較例５］
実施例６の乳酸菌の代わりに、乳酸菌としてラクトバチルス・カルバタスＮＢＲＣ１５８８４（比較例５−１）、ラクトバチルス・アシドフィラスＮＢＲＣ１３９５１（比較例５−２）、ラクトバチルス・カゼイＮＢＲＣ１５８８３（比較例５−３）、ラクトバチルス・パラカゼイＮＢＲＣ３５３３（比較例５−４）、ラクトバチルス・ファーメンタムＮＢＲＣ１５８８５（比較例５−５）、ラクトバチルス・ブレビスＮＢＲＣ１３１１０（比較例５−６）、ラクトバチルス・サケイＮＢＲＣ３５４１（比較例５−７）、ラクトバチルス・サケイＮＢＲＣ１０７１３０（比較例５−８）、ラクトバチルス・パラプランタラムＮＢＲＣ１０７１５１（比較例５−９）、ラクトバチルス・パラリメンタリウスＮＢＲＣ１０７１５２（比較例５−１０）、ストレプトコッカス・サーモフィラスＮＢＲＣ１３９５７（比較例５−１１）、ロイコノストック・ラクティスＮＢＲＣ１０７８６６（比較例５−１２）又はロイコノストック・メセンテロイデスＮＢＲＣ１００４９６（比較例５−１３）を接種し、それ以外は実施例６と同様に処理して、比較品５−１〜５−１３を各９５ｇ得た。
[Comparative Example 5]
Lactobacillus carbatas NBRC15884 (Comparative Example 5-1), Lactobacillus acidophilus NBRC13951 (Comparative Example 5-2), Lactobacillus casei NBRC15883 (Comparative Example 5-3), as lactic bacterium instead of the lactic bacterium of Example 6. Lactobacillus paracasei NBRC3533 (Comparative Example 5-4), Lactobacillus fermentum NBRC15885 (Comparative Example 5-5), Lactobacillus Brevis NBRC13110 (Comparative Example 5-6), Lactobacillus Sakei NBRC3541 (Comparative Example 5-5) 7), Lactobacillus Sakei NBRC107130 (Comparative Example 5-8), Lactobacillus Paraplantalum NBRC107151 (Comparative Example 5-9), Lactobacillus Paralymentarius NBRC107152 (Comparative Example 5-10), Streptococcus Thermophilus NBRC13957 (Comparative Example 5-11), Leukonostock Lactis NBRC107866 (Comparative Example 5-12) or Leukonostock Mecenteroides NBRC1001496 (Comparative Example 5-13) were inoculated, and otherwise treated in the same manner as in Example 6. Therefore, 95 g of each of Comparative Products 5-1 to 5-13 was obtained.
［評価試験６］
前記評価試験２及び４に従って、乳酸濃度及び４−ＥＰ濃度を測定し、結果を表３に示した。
[Evaluation test 6]
The lactic acid concentration and 4-EP concentration were measured according to the evaluation tests 2 and 4, and the results are shown in Table 3.
実施品６の発酵物は、何れも香気成分である４−ＥＰが検出され、その濃度は４〜３９ｐｐｍであり、乳酸濃度が０．４％以上だった。一方、比較品５−１〜５−１３は、乳酸が検出されたものもあったが、４−ＥＰは何れも検出されなかった。 In all the fermented products of Example 6, 4-EP, which is an aroma component, was detected, the concentration was 4 to 39 ppm, and the lactic acid concentration was 0.4% or more. On the other hand, in the comparative products 5-1 to 5-13, lactic acid was detected in some of them, but none of 4-EP was detected.
よって、乳酸菌による発酵は、ラクトバチルス・プランタラム及びラクトバチルス・ペントサスのような、β−グルコシダーゼとの併用で４−ＥＰを生成できる乳酸菌を用いることが重要であることが分かった。 Therefore, it was found that it is important to use lactic acid bacteria that can produce 4-EP in combination with β-glucosidase, such as Lactobacillus plantarum and Lactobacillus pentosas, for fermentation with lactic acid bacteria.
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