JPH01300848A - Treatment of tea leaf - Google Patents
Treatment of tea leafInfo
- Publication number
- JPH01300848A JPH01300848A JP13126488A JP13126488A JPH01300848A JP H01300848 A JPH01300848 A JP H01300848A JP 13126488 A JP13126488 A JP 13126488A JP 13126488 A JP13126488 A JP 13126488A JP H01300848 A JPH01300848 A JP H01300848A
- Authority
- JP
- Japan
- Prior art keywords
- tea leaves
- extract
- water
- treatment
- pectinase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001122767 Theaceae Species 0.000 title claims abstract 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 108010059892 Cellulase Proteins 0.000 claims abstract description 8
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 8
- 229940106157 cellulase Drugs 0.000 claims abstract description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 8
- 102000015439 Phospholipases Human genes 0.000 claims abstract description 7
- 108010064785 Phospholipases Proteins 0.000 claims abstract description 7
- 239000011261 inert gas Substances 0.000 claims abstract description 7
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 108010070456 protopectinase Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 abstract description 13
- 108090000790 Enzymes Proteins 0.000 abstract description 13
- 229940088598 enzyme Drugs 0.000 abstract description 13
- 230000009471 action Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 28
- 235000013616 tea Nutrition 0.000 description 27
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- 229930003231 vitamin Natural products 0.000 description 7
- 235000013343 vitamin Nutrition 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 7
- 229940088594 vitamin Drugs 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 235000019165 vitamin E Nutrition 0.000 description 5
- 239000011709 vitamin E Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 244000263375 Vanilla tahitensis Species 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000011496 sports drink Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 102000011420 Phospholipase D Human genes 0.000 description 1
- 108090000553 Phospholipase D Proteins 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- -1 vitamins C and E Natural products 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、茶葉の新規な処理方法に関する。[Detailed description of the invention] Industrial applications The present invention relates to a novel method for processing tea leaves.
従来技術とその問題点
従来茶の利用方法としては、製茶工程で蒸熱処理した茶
葉を温水または熱水により含有成分を抽出し、独特の香
り、味、色彩などを味わいながら、飲用するのが最も一
般的である。この−殻内な茶の利用方法は、古来から利
用されてきているものであるが、高温によりビタミンＣ
などの水溶性ビタミンが破壊される。茶葉に残存するビ
タミンＥ（α−トコフェロール）などの脂溶性ビタミン
が殆ど利用されない、抽出液の色彩が悪い、抽出液の風
味（香り、味などが微妙に複合したもの）が短時間内に
劣化する、などの点で改善の余地がある。Conventional technology and its problems The best way to use tea is to extract the ingredients from the tea leaves that have been steam-treated in the tea manufacturing process using hot or hot water, and then drink while enjoying the unique aroma, taste, and color. Common. This method of using tea in the shell has been used since ancient times, but due to the high temperature, vitamin C
Destroys water-soluble vitamins such as Fat-soluble vitamins such as vitamin E (α-tocopherol) that remain in tea leaves are hardly used, the color of the extract is poor, and the flavor of the extract (a delicate combination of aroma, taste, etc.) deteriorates within a short period of time. There is room for improvement in aspects such as:
製茶された茶葉を特定の酵素により処理する方法も、提
案されている（例えば、特公昭３９−７４６号公報、特
公昭４６−１０９１９号公報、と特公昭４６−１７９５
８号公報など）。しかしながら、これらの方法では、特
に脂溶性ビタミンの有効利用、抽出液の色彩の変化、抽
出液の風味の劣化などを防止することは、実際上不可能
である。A method of treating processed tea leaves with specific enzymes has also been proposed (for example, Japanese Patent Publication No. 39-746, Japanese Patent Publication No. 10919-1982, and Japanese Patent Publication No. 46-1795).
Publication No. 8, etc.). However, with these methods, it is practically impossible to effectively utilize fat-soluble vitamins, prevent changes in the color of the extract, and prevent deterioration of the flavor of the extract.
問題を解決するための手段
本発明者は、上記の如き技術の現状に鑑みて種々研究を
重ねた結果、茶葉を特定の酵素の存在下に特定の温度で
処理する場合には、従来技術の問題点を大巾に軽減し得
ることを見出した。Means for Solving the Problem The present inventor has conducted various studies in view of the current state of the technology as described above, and has found that when tea leaves are treated in the presence of a specific enzyme at a specific temperature, the conventional technology We have discovered that the problem can be alleviated to a large extent.
すなわち、本発明は、下記の茶葉の処理方法を提供する
ものである：
（１）茶葉を２５〜６０℃の水中でセルラーゼ、ペクチ
ナーゼおよびホスホリパーゼにより処理することを特徴
とする茶葉の処理方法（以下これを本願第１発明という
）。That is, the present invention provides the following method for processing tea leaves: (1) A method for processing tea leaves (hereinafter referred to as This is referred to as the first invention of the present application).
■不活性ガスの存在下に嫌気的に処理を行う上記第１項
に記載の茶葉の処理方法。(2) The method for processing tea leaves according to item 1 above, wherein the tea leaves are processed anaerobically in the presence of an inert gas.
（３）茶葉を２５〜６０℃の水中でプロトペクチナーゼ
およびプロテアーゼにより処理することを特徴とする茶
葉の処理方法（以下これを本願第２発明という）。(3) A method for treating tea leaves (hereinafter referred to as the second invention of the present application), which comprises treating tea leaves with protopectinase and protease in water at 25 to 60°C.
■不活性ガスの存在下に嫌気的に処理を行う上記第３項
に記載の茶葉の処理方法。(2) The method for processing tea leaves according to item 3 above, wherein the tea leaves are processed anaerobically in the presence of an inert gas.
本発明においては、蒸熱処理した若しくはしない茶葉を
原料として使用する。茶葉についての制限は特になく、
蒸熱処理自体も、常法に従って行えば良いので、特に詳
述しない。In the present invention, tea leaves that may or may not be steam-treated are used as raw materials. There are no particular restrictions on tea leaves,
The steaming treatment itself can be carried out according to a conventional method, so it will not be described in detail.
本願第１発明においては、水の存在下での茶葉の分解処
理用酵素として、セルラーゼ、ペクチナーゼおよびホス
ホリパーゼを併用する。セルラーゼおよびペクチナーゼ
は、主として細胞壁の分解に関与し、ホスホリパーゼは
、主として生体膜の分解に関与することより、ビタミン
Ｃ，Ｅなどのビタミン類の抽出率を高めるとともに、ク
ロロフィルなどの緑色成分の収率を高めるものと推考さ
れる。水および酵素の使用量は、種々の条件により異な
るが、通常茶葉１００重ｎ部（以下単に“部”とする）
に対し、水５００〜２０００部程度、セルラーゼ０．０
１〜１０部程度、ペクチナーゼ０．０１〜１０部程度、
ホスホリパーゼ０．０１〜１．０部程度とすることが好
ましい。In the first invention of the present application, cellulase, pectinase and phospholipase are used in combination as enzymes for decomposing tea leaves in the presence of water. Cellulase and pectinase are mainly involved in the decomposition of cell walls, and phospholipase is mainly involved in the decomposition of biological membranes, thereby increasing the extraction rate of vitamins such as vitamins C and E, and increasing the yield of green components such as chlorophyll. It is assumed that this increases the The amounts of water and enzymes used vary depending on various conditions, but are usually 100 parts by weight of tea leaves (hereinafter simply referred to as "parts").
For that, about 500 to 2000 parts of water and 0.0 parts of cellulase.
About 1 to 10 parts, about 0.01 to 10 parts of pectinase,
The amount of phospholipase is preferably about 0.01 to 1.0 parts.
処理温度は、通常２５〜６０℃程度の範囲内にあり、特
に４０℃前後がより好ましい。処理温度がこの範囲外と
なる場合には、酵素の活性が低下して、ビタミン類およ
び緑色成分の収率が低下する。The treatment temperature is usually within a range of about 25 to 60°C, and particularly preferably around 40°C. If the treatment temperature is outside this range, the enzyme activity will decrease and the yield of vitamins and green components will decrease.
また、処理温度が高すぎる場合には、クロロフィルおよ
びビタミンＣなどの分解を生ずるので、好ましくない。Furthermore, if the treatment temperature is too high, chlorophyll, vitamin C, etc. will be decomposed, which is not preferable.
処理時間は、処理温度、酵素の使用量、茶葉水の比率、
攪拌条件、通気条件などにより異なるが、通常３０〜１
２０分程度の範囲内にある。処理に際して、攪拌は、必
須の要件ではないが、処理時間の短縮、抽出率の改善な
どのために、必要ならば行なってもよい。処理は、不活
性ガスの存在下に嫌気的に行ない、生成物の酸化防止を
図ることが好ましい。不活性ガスとしては、炭酸ガス、
窒素ガスなどが挙げられ、これらのガスは、反応系内に
吹き込むか、反応容器の雰囲気に置換して、使用される
。The processing time depends on the processing temperature, amount of enzyme used, tea leaf water ratio,
Although it varies depending on stirring conditions, ventilation conditions, etc., it is usually 30 to 1
It is within a range of about 20 minutes. During the treatment, stirring is not an essential requirement, but may be performed if necessary in order to shorten the treatment time, improve the extraction rate, etc. The treatment is preferably carried out anaerobically in the presence of an inert gas to prevent oxidation of the product. Inert gases include carbon dioxide gas,
Examples include nitrogen gas, and these gases are used either by being blown into the reaction system or by replacing the atmosphere in the reaction vessel.
本願第２発明は、酵素としてプロトペクチナーゼおよび
プロテアーゼを併用する以外の点では、本願第１発明と
ほぼ同様である。プロトペクチナーゼは、茶葉の細胞を
接着しているプロトペクチンなどを分解し、個々の細胞
を単離させて、抽出率を向上させる。また、プロテアー
ゼは、茶葉中の蛋白質を分解して、アミノ酸を生成させ
、アミノ酸の風味により、抽出液の苦味、渋みなどを低
減させる働きをする。水および酵素の使用量は、やはり
種々の条件により異なるが、通常茶葉１００部に対し、
水５００〜２０００部程度、プロトペクチナーゼ０．０
１５〜１５部程度、プロテアーゼ０．０１５〜１５部程
度とすることが好ましい。The second invention of the present application is almost the same as the first invention of the present application except that protopectinase and protease are used together as enzymes. Protopectinase breaks down protopectin, etc. that bind tea leaf cells, isolates individual cells, and improves the extraction rate. In addition, protease decomposes proteins in tea leaves to generate amino acids, and the flavor of the amino acids serves to reduce bitterness, astringency, etc. of the extract. The amounts of water and enzymes used vary depending on various conditions, but usually for 100 parts of tea leaves,
Approximately 500 to 2000 parts of water, 0.0 parts of protopectinase
It is preferable to use about 15 to 15 parts of protease and about 0.015 to 15 parts of protease.
本発明方法により得られる抽出液は、クロロフィル、ビ
タミンＣ１ビタミンＥ１ ミネラルなどの有用成分に富
んでいる。従って、本発明方法にょる抽出液は、これら
の有用成分の原料として、天然飲料、スポーツ飲料、炭
酸飲料、ビタミンＥによる抗酸化作用を有する健康飲料
などとして、或いはこれら飲料の基本材料として有用で
ある。The extract obtained by the method of the present invention is rich in useful components such as chlorophyll, vitamin C1, vitamin E1, and minerals. Therefore, the extract produced by the method of the present invention is useful as a raw material for these useful ingredients, such as natural drinks, sports drinks, carbonated drinks, and health drinks with antioxidant effects due to vitamin E, or as a basic material for these drinks. be.
発明の効果
本発明によれば、温水或いは熱水によっては茶葉から十
分に抽出されない成分が、酵素の作用により効率良く収
得される。Effects of the Invention According to the present invention, components that cannot be sufficiently extracted from tea leaves by hot water or hot water can be efficiently obtained by the action of enzymes.
また、処理を低温で行うので、耐熱性に欠ける成分の収
率も改善される。Furthermore, since the treatment is carried out at low temperatures, the yield of components lacking heat resistance is also improved.
さらに、本発明により得られた抽出液は、香り、味、外
観、栄養などに優れているので、従来にない新たな飲料
として、有用である。Furthermore, the extract obtained by the present invention is excellent in aroma, taste, appearance, nutrition, etc., and is therefore useful as a new, unprecedented beverage.
実施例
以下に実施例および参考例を示し、本発明の特徴とする
ところをより一層明確にする。EXAMPLES Examples and reference examples are shown below to further clarify the features of the present invention.
実施例１
常法により蒸熱処理した煎茶３０ｇに水５００ｍ１およ
び酵素０．０３ｇを加え、炭酸ガス雰囲気中で攪拌下に
４０℃で６０分間処理した。Example 1 500 ml of water and 0.03 g of enzyme were added to 30 g of green tea steam-treated by a conventional method, and the mixture was treated at 40° C. for 60 minutes with stirring in a carbon dioxide atmosphere.
使用した酵素は、下記の通りのものである。The enzymes used are as follows.
−セルラーゼ・・・アスペルギルス属由来、商標“セル
ラーゼＹ−ＮＣ”、ヤクルト（株）製、０．０１ｇ
−ペクチナーゼ・・・アスペルギルス属由来、商標“ペ
クチナーゼＨＬ”、ヤクルト（株）製、０．０１ｇ
−ホスホリパーゼ・・・キャベツ由来、商標“ホスホリ
パーゼＤ″、生化学工業（株）製、０．０１ｇ処理後の
反応物を遠心分離に供し、固液分離を行うことにより、
所望の抽出液を得た。- Cellulase: derived from the Aspergillus genus, trademark "Cellulase Y-NC", manufactured by Yakult Co., Ltd., 0.01 g - Pectinase: derived from the Aspergillus genus, trademark "Pectinase HL", manufactured by Yakult Co., Ltd., 0.01 g - Phospholipase...derived from cabbage, trademark "Phospholipase D", manufactured by Seikagaku Corporation, 0.01g By subjecting the treated reaction product to centrifugation and performing solid-liquid separation,
A desired extract was obtained.
得られた抽出液は、風味および色彩に優れたものであっ
た。The obtained extract had excellent flavor and color.
抽出液には、ビタミンＥ Ｏ，６ｍｇ／ １００ｍｌが
含まれており、この量は原料たる煎茶に含まれていた全
ビタミンＥあ約３０％に相当する。The extract contains 6 mg/100 ml of vitamin E O, which corresponds to approximately 30% of the total vitamin E contained in the raw green tea.
また、抽出液のビタミンＣの含有承は、１５ｍｇ／ １
００ ｍｌであった。In addition, the vitamin C content of the extract is 15mg/1
00 ml.
また、得られた抽出液を容器に収容し、２４時間放置し
た後にも、沈澱は形成されなかった。Further, no precipitate was formed even after the obtained extract was placed in a container and left for 24 hours.
さらに、２４時間放置後の抽出液を４０００Ｇの遠心力
で遠心分離処理に供したが、沈澱は、殆ど発生しなかっ
た。Furthermore, the extract after being left for 24 hours was subjected to centrifugation treatment at a centrifugal force of 4000 G, but almost no precipitate was generated.
実施例２
下記に示す酵素を使用する以外は実施例１と同様にして
茶葉の処理を行った。Example 2 Tea leaves were treated in the same manner as in Example 1, except that the enzymes shown below were used.
一プロトペクチナーゼ・・・商標“マセロチーム２８″
、ヤクルト（株）製、０．０１５ｇ−プロテアーゼ・・
・商標“パンチターゼＮＰ−２”、ヤクルト（株）製、
０．０１５ｇ
処理後の反応物を遠心分離に供し、固液分離を行うこと
により、所望の抽出液を得た。- Protopectinase...trademark "Macerozyme 28"
, Yakult Co., Ltd., 0.015g-protease...
・Trademark “Puntase NP-2”, manufactured by Yakult Co., Ltd.
0.015g The treated reaction product was centrifuged to perform solid-liquid separation to obtain a desired extract.
得られた抽出液について、２０名からなるパネルにより
官能テストを行ったところ、熱水による抽出に際してし
ばしば感じられる苦味が有意に抑制されていることが、
判明した。When the resulting extract was subjected to a sensory test by a panel of 20 people, it was found that the bitterness that is often felt during extraction with hot water was significantly suppressed.
found.
これに対し、上記のプロトペクチナーゼ単独およびプロ
テアーゼ単独を使用して、それぞれ実施例１と同様の処
理を行ったところ、それぞれの抽出液について、パネル
構成員全員が苦味を検知した。On the other hand, when the above-mentioned protopectinase alone and protease alone were used to perform the same treatment as in Example 1, all panel members detected bitterness in each extract.
また、本実施例で得られた抽出液を容器に収容し、２４
時間放置した後にも、沈澱は形成されなかった。In addition, the extract obtained in this example was stored in a container, and
No precipitate formed even after standing for an hour.
さらに、上記２４時間放置後の抽出液を４０００Ｇの遠
心力で遠心分離処理に供したが、沈澱は、殆ど発生しな
かった。Further, the extract after being left for 24 hours was centrifuged at a centrifugal force of 4000 G, but almost no precipitate was generated.
参考例１
実施例１と同様にして得た抽出液２００ｇに液糖（糖度
Ｂｘ ７５） ７０ ｇおよびバニラエツセンス１ｇを
加え、更に水を加えて全体を１０００ｍｌとした後、８
０℃で１０分間殺菌して、糖度Ｂｘ５．５の飲料を得た
。Reference Example 1 70 g of liquid sugar (sugar content Bx 75) and 1 g of vanilla essence were added to 200 g of the extract obtained in the same manner as in Example 1, and then water was added to make the total volume 1000 ml.
It was sterilized at 0°C for 10 minutes to obtain a beverage with a sugar content of Bx5.5.
参考例２
実施例１と同様にして得た抽出液２００ｇに液糖（糖度
Ｂｘ ７５） ７０ ｇ１バニラエツセンス１ｇおよび
水３００ｍ１を加え、更に炭酸水（ガス圧２、 ０ｋｇ
／ｃｒ１）を加えて全体を１０１００Ｏとし、糖度ＢＸ
５．５の炭酸飲料を得た。Reference Example 2 To 200 g of the extract obtained in the same manner as in Example 1, 70 g of liquid sugar (sugar content Bx 75), 1 g of vanilla essence, and 300 ml of water were added, and carbonated water (gas pressure 2, 0 kg) was added.
/cr1) to make the whole 10100O, sugar content BX
A carbonated drink of 5.5 was obtained.
参考例３
実施例１と同様にして得た抽出液２００ｇに下記の各成
分を添加し、さらに水を加えて全体を１０１００Ｏとし
て、スポーツ飲料を得た。Reference Example 3 The following components were added to 200 g of the extract obtained in the same manner as in Example 1, and water was further added to bring the total to 10,100 O to obtain a sports drink.
クエン酸ナトリウム １ｇ塩化ナトリウ
ム ２ｇ塩化カリウム
１ｇ乳酸カルシウム １ｇ：
塩化マグネシウム ０．５ｇ参考例４
実施例１と同様にして得た抽出液４０ｇにミルク１００
ｍ１．砂糖５ｇおよびバニラエツセンス０．２ｍｌを加
えて、ミルクティーを得た。Sodium citrate 1g Sodium chloride 2g Potassium chloride
1g calcium lactate 1g:
Magnesium chloride 0.5g Reference Example 4 Add 100g of milk to 40g of the extract obtained in the same manner as in Example 1.
m1. Milk tea was obtained by adding 5 g of sugar and 0.2 ml of vanilla essence.
（以上）(that's all)
Claims (4)
ナーゼおよびホスホリパーゼにより処理することを特徴
とする茶葉の処理方法。(1) A method for treating tea leaves, which comprises treating tea leaves with cellulase, pectinase, and phospholipase in water at 25 to 60°C.
求項に記載の茶葉の処理方法。(2) The method for processing tea leaves according to claim 1, wherein the tea leaves are processed anaerobically in the presence of an inert gas.
およびプロテアーゼにより処理することを特徴とする茶
葉の処理方法。(3) A method for treating tea leaves, which comprises treating tea leaves with protopectinase and protease in water at 25 to 60°C.
求項に記載の茶葉の処理方法。(4) The method for processing tea leaves according to claim 3, wherein the tea leaves are processed anaerobically in the presence of an inert gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13126488A JPH01300848A (en) | 1988-05-27 | 1988-05-27 | Treatment of tea leaf |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP13126488A JPH01300848A (en) | 1988-05-27 | 1988-05-27 | Treatment of tea leaf |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01300848A true JPH01300848A (en) | 1989-12-05 |
Family
ID=15053862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP13126488A Pending JPH01300848A (en) | 1988-05-27 | 1988-05-27 | Treatment of tea leaf |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01300848A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05308901A (en) * | 1992-05-08 | 1993-11-22 | Kyodo Kumiai T Raifu Kurieiteibu | Production of green tea |
| JPH09135671A (en) * | 1995-11-15 | 1997-05-27 | Kanagawa Pref Gov | Processed mulberry leaf food and its production |
| US6387428B1 (en) | 2000-04-05 | 2002-05-14 | Ito En, Ltd. | Green tea beverages manufacturing process |
| WO2006111163A1 (en) * | 2005-04-21 | 2006-10-26 | Novozymes A/S | Plant extraction process |
| JP2008086280A (en) * | 2006-10-04 | 2008-04-17 | Ogawa & Co Ltd | Method for producing tea extract |
| WO2009041555A1 (en) | 2007-09-26 | 2009-04-02 | Suntory Holdings Limited | Tea extract, tea drink and method of producing the same |
| EP2048238A2 (en) | 2007-10-12 | 2009-04-15 | Thiomed | Method for preparing a plant extract |
| CN102334586A (en) * | 2010-07-20 | 2012-02-01 | 遵义陆圣康源科技开发有限责任公司 | Method for preparing tea leaf protein emulsifier from tea leaves |
| JP2012183064A (en) * | 2011-02-17 | 2012-09-27 | Suntory Holdings Ltd | Method for producing tea leaf |
| JP2012210219A (en) * | 2007-09-26 | 2012-11-01 | Suntory Holdings Ltd | Tea extract, tea drink, and method for producing the same |
| WO2013035860A1 (en) | 2011-09-08 | 2013-03-14 | サントリーホールディングス株式会社 | Enzyme-treated tea extract, and tea beverage |
| JP2013184107A (en) * | 2012-03-07 | 2013-09-19 | Osaka Gas Co Ltd | Method for solubilizing wastewater containing used tea leaf |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60105454A (en) * | 1983-08-12 | 1985-06-10 | ザ、プロクタ−、エンド、ギヤンブル、カンパニ− | Enzymatic treatment of tea leaves |
-
1988
- 1988-05-27 JP JP13126488A patent/JPH01300848A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60105454A (en) * | 1983-08-12 | 1985-06-10 | ザ、プロクタ−、エンド、ギヤンブル、カンパニ− | Enzymatic treatment of tea leaves |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05308901A (en) * | 1992-05-08 | 1993-11-22 | Kyodo Kumiai T Raifu Kurieiteibu | Production of green tea |
| JPH09135671A (en) * | 1995-11-15 | 1997-05-27 | Kanagawa Pref Gov | Processed mulberry leaf food and its production |
| US6387428B1 (en) | 2000-04-05 | 2002-05-14 | Ito En, Ltd. | Green tea beverages manufacturing process |
| WO2006111163A1 (en) * | 2005-04-21 | 2006-10-26 | Novozymes A/S | Plant extraction process |
| JP2008086280A (en) * | 2006-10-04 | 2008-04-17 | Ogawa & Co Ltd | Method for producing tea extract |
| JP2009095333A (en) * | 2007-09-26 | 2009-05-07 | Suntory Ltd | Tea extract, tea drink and method for producing the same |
| WO2009041555A1 (en) | 2007-09-26 | 2009-04-02 | Suntory Holdings Limited | Tea extract, tea drink and method of producing the same |
| JP2012210219A (en) * | 2007-09-26 | 2012-11-01 | Suntory Holdings Ltd | Tea extract, tea drink, and method for producing the same |
| EP2048238A2 (en) | 2007-10-12 | 2009-04-15 | Thiomed | Method for preparing a plant extract |
| FR2922221A1 (en) * | 2007-10-12 | 2009-04-17 | Thiomed Soc Par Actions Simpli | PROCESS FOR PREPARING A VEGETABLE EXTRACT |
| CN102334586A (en) * | 2010-07-20 | 2012-02-01 | 遵义陆圣康源科技开发有限责任公司 | Method for preparing tea leaf protein emulsifier from tea leaves |
| JP2012183064A (en) * | 2011-02-17 | 2012-09-27 | Suntory Holdings Ltd | Method for producing tea leaf |
| WO2013035860A1 (en) | 2011-09-08 | 2013-03-14 | サントリーホールディングス株式会社 | Enzyme-treated tea extract, and tea beverage |
| JP2013184107A (en) * | 2012-03-07 | 2013-09-19 | Osaka Gas Co Ltd | Method for solubilizing wastewater containing used tea leaf |
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