201201703 六、發明說明： 【發明所屬之技術領域】 本發明係有關透明度高，風味與香氣優異，且即使長 期保存亦不會產生沉渣之茶萃取物以及茶飮料之製造方法 【先前技術】 近年來開發了許多塡充於鐵罐及寶特瓶等容器之容器 包裝綠茶飲料，並於市面販售。容器包裝之綠茶飲料，一 般係以溫水等自茶葉萃取出茶葉萃取液，再藉由以離心等 固液分離的方法去除茶粒子’塡充於容器內並殺菌處理而 製造。 依此製造之容器包裝綠茶飮料，在長期保存期間中， 會產生浮游物狀、白濁狀、絮凝狀（棉絮狀）或沉殿物狀 之沉渣（沉澱物）（以下將該等物質總稱爲「沉渣」）， 沉渣的產生，特別對於塡充於透明容器內的茶飲料，係使 商品價値降低程度般的重要課題。 已知沉渣有自製造完成時開始析出的沉渣（亦稱作「 一次沉渣」），及飮料製造後於保存中經時性的產生的沉 瘡（亦稱作「二次沉渣」）。針對前者之沉渣，已確認於 茶飮料製造步驟中，加強固液分離方法即可防止，而針對 後者之沉渣’其發生機轉不明，而提案有各式各樣的預防 方法。例如可舉出預先強制地去除會引起形成二次沉渣的 物質，於經萃取綠茶之綠茶萃取液中加入抗壞血酸成爲酸 201201703 性後，急速冷卻並進行離心，接著再以矽藻土進行過濾而 澄清化之方法（專利文件1 )，及於以水或溫熱水萃取綠 朱所得之水溶性茶成分的茶萃取液中，添加甲殼素，使高 分子成分之多酚類吸附後，再將其以離心分離機進行處理 ’進而以矽藻土進行過濾去除沉澱物晶出之方法（專利文 件2 ) ’或將以溫水萃取烏龍茶葉所得之茶萃取液濃縮至 糖度爲21〜40，並進行離心分離去除固形物後製造烏龍茶 飮料之方法（專利文件3)，以及將自單寧含量較少的紅 糸經低溫萃取之萃取液冷卻後，離心分離去除懸濁成分後 之液體，與將自單寧含量較多的紅茶經高溫萃取之萃取液 且經濃縮至糖度爲1 5〜3 0並冷卻後，離心分離去除懸濁成 分後之液體’進行混合，不會產生白濁化（cream d〇WI1 ) ，且色調、口味及香氣均優異之紅茶飮料的製造方法（專 利文件4 )等。 另外’可舉出添加酵素使沉渣可溶化或安定化之方法 ’例如將綠茶的溫水萃取液離心分離後，藉由添加具有半 纖維素酶活性之酵素處理’可有效抑制綠茶飲料發生二次 沉澱（專利文件5)之方法’及綠茶萃取液中添加〇 -澱粉 酶處理，抑制飲料中產生絮凝狀之方法（專利文件6), 以及藉由於綠茶萃取液添加混合酵素處理卵磷脂，可抑制 混濁或沉澱生成的綠茶飮料之製造方法（專利文件7)等 〇 另一方面，作爲綠茶飲料因加熱殺菌處理及保存而造 成的香氣變化及消失（降低）的對策，已提案有藉酵素處 -6- 201201703 理增強香氣成分之方法。例如，使茶葉中以雙糖糖苷形式 存在的茶系香氣成分前軀物之β-櫻草糖苷酶$用，使香氣 成分游離的方法（專利文件8)，及藉由於綠茶萃取液中 添加糖苷酶之β -葡萄糖苷酶，使良好的香氣成分增加之方 法（專利文件9) ’以及包含使來自微生物的雙葡萄糖酶 作用之酵素處理步驟，使風味噌強及風味被改善的茶飲料 之製造方法（專利文件10)，及揭示特徵爲於茶類原料萃 取時及/或萃取後使用糖類酶進行分解處理，使苦溫味變 弱，醇味及甜味變強的茶萃取物之製造方法（專利文件u )等。 先前技術文件 專利文件 〔專利文件1〕特公平7-97965號公報 〔專利文件2〕特開平6-3 1 1 847號公報 〔專利文件3〕專利第4272944號 〔專利文件4〕特公平1-171435號公報 〔專利文件5〕特開平8-2286 84號公報 〔專利文件6〕特開2001-45973號公報 〔專利文件7〕特開2 0 0 1 - 2 0 4 3 8 6號公報 〔專利文件8〕特開平8 - 1 460475號公報 〔專利文件9〕專利第3 7 8 2 3 9 0號 〔專利文件1〇〕國際公開W003/056930 〔專利文件1 1〕特開200 8-8 62 80號公報 201201703 【發明內容】 〔發明欲解決之課題〕 近年來持續尋求透明度高，喉韻的舒暢感佳，且具豐 富香氣類型的茶飮料。然而爲了提高透明度，嘗試完全去 除茶飮料中所含引起混濁及沉澱的物質時，亦大量去除了 與沉渣形成無關的成分，而造成減弱茶原有香味之問題。 另外利用酵素去除沉渣而圖維持安定的方法中，會出現因 添加酵素而使茶的原有香味產生變化之問題。 本發明之目的係提供透明度高，風味與香氣優異，且 即使長期保存亦不會產生沉渣之茶萃取物以及茶飮料之製 造方法。 〔解決課題之手段〕 本發明團隊爲解決上述課題專心檢討後，發現驚人結 果’亦即於將茶萃取液濃縮至特定的糖度的茶濃縮液中， 使糖苷酶作用，再加上進行離心分離時，酵素或酵素處理 物可將引起二次沉渣形成的茶成分包覆而生成凝集沉澱。 將去除該凝集沉澱所得之茶萃取物，稀釋作爲飲料時，具 有較以往的茶萃取物更豐富的香氣與豐厚的風味，且透明 度顯著提高，確認即使長期保存亦不會產生沉渣，本發明 遂至完成。 亦即本發明係與下述內容有關。 (1) 一種茶萃取物之製造方法’其係包含下述步驟1 -8 - 〜4 : 201201703 將茶葉以食品上許可之水系溶媒進行萃取，得茶萃取 液之步驟1、 將該萃取物濃縮至糖度爲2〜30，得濃縮液之步驟2、 於該濃縮液中添加糖苷酶進行處理，得酵素處理液之 步驟3、以及 自該酵素處理液藉由固液分離處理去除固形物，得茶 萃取物之步驟4。 (2) 如（1)之方法，其中糖苷酶係β-葡萄糖苷酶。 (3) —種茶飮料之製造方法，其係包含如（1)或（ 2)中定義之步驟1〜4，且進而包含摻混所得茶萃取物之 步驟。 (4) 一種糖苷酶之用途，其目的係於製造茶萃取物 或茶飲料時’抑制產生沉渣（浮游狀物 '白濁狀物、絮凝 狀（棉絮狀）物、沉澱狀物）。 〔發明的效果〕 根據本發明的製造方法，由於可使引起沉渣的原因及 雜味的原因之茶成分選擇性地沉澱去除，可製造透明度高 且具有保存安定性，最大限度地保存茶原有的風味及香氣 同時具高舒暢感的喉韻之茶萃取物，及使用其之香氣豐富 且喉韻舒暢的茶飮料。本發明的製造方法係濃縮茶萃取液 後’進行酵素處理及固液分離處理之簡易的方法，無需繁 雜的處理及特殊裝置亦爲本發明之優點。 201201703 【實施方式】 本發明中茶萃取物係將自茶葉以溫水等水性溶媒萃取 之茶萃取液濃縮後所得之茶萃取液之濃縮物，稀釋後可爲 製造茶飲料時所用之茶飮料用素材。 本發明中茶萃取物係根據包含萃取茶葉得茶萃取液之 步驟1、將該萃取物濃縮至糖度爲2〜3 0，得濃縮液之步驟 2、於該濃縮液中添加糖苷酶進行處理，得酵素處理液之 步驟3、以及自該酵素處理液藉由固液分離處理去除固形 物之步驟4之方法而製造。以下針對各步驟詳細敘述。 (步驟1 :得茶萃取液步驟） 作爲茶萃取液原料的茶葉，若爲一般市面上流通的茶 葉’則無特別限制而可加以使用。具體而言可舉出自 Camellia屬，例如 C. sinensis、C. assaimica 以及藪北種或 該等茶的雜交種所得茶葉經製茶後，選自可爲煎茶、烘焙 茶、玉露、冠茶、碾茶等未發酵茶（綠茶）、半發酵茶（ 烏龍茶）、發酵茶（紅茶）等之1種或2種以上的茶葉。特 別以糖苷豐富的未發酵茶及半發酵茶爲佳。 本發明之茶萃取物的製造方法中，藉由將濃縮至特定 濃度的茶萃取液，亦即使含有一定程度濃度的茶成分之液 體中之糖苷酶作用，而使來自酵素的成份與茶成分相互作 用而共同沉澱。尙未得知與來自糖苷酶成分進行反應的茶 成分，但本發明團隊將茶葉使用烏龍茶時，確認發生許多 特異性的共同沉澱。透明性高且風味良好之可使本發明效 -10- 201201703 果發揮至最大的茶葉，可舉出烏龍茶爲適合使用之一例。 並未特別限制茶葉的萃取方法，可根據以往已知之方 法進行。萃取裝置若爲可保持茶葉與溫水等水性溶媒接觸 之狀態的形式者即可，可使用管柱型萃取機、壓捏型萃取 機、對流式萃取機等任一種萃取裝置。萃取溶媒若爲可用 於食品之水系溶媒則無特別限制，可使用蒸餾水、去鹽水 、自來水、鹼離子水、海洋深層水、離子交換水、脫氧水 及含水醇（10〜90 v/v %酒精）、含無機鹽類的水等，但 以使用純水及離子交換水爲佳。水中溶解大量離子時，會 出現萃取效率降低、與萃取物中成分反應而產生不溶物、 顏色變化等。 萃取溶媒的使用量依茶葉種類及萃取溶媒種類、萃取 溫度、期待的嗜好性等而異，一般係以茶葉的重量爲基準 ’以1〜200重量份爲佳，5〜15〇重量份更佳，最佳爲1〇〜 100重量份。萃取溫度依茶葉種類及期待的嗜好性等而異 ’一般綠茶爲10〜l〇〇〇c ( 4〇〜98。〇爲佳），烏龍茶爲4〇 〜l〇〇°C (60〜98°C爲佳），紅茶爲40〜1001 (60〜98°c 爲佳）。萃取時間一般爲1〜120分鐘，以3〜60分鐘爲佳 〇 另外’於萃取時或萃取後亦可添加抗氧化劑及pH調整 劑等輔助劑。 步驟1 —般可獲得糖度（Brix;每100g溶液中可溶性 固形物重量（g ))爲〇·2〜1之茶萃取液。本發明中以「 糖度」表示數値時，除了特別說明之情況外，係以糖度計 -11 - 201201703 所測定之値’亦即以溶液的折射率爲基礎，將每1 〇〇g溶液 中可溶性固形物重量（g)，換算爲於100g蔗糖溶液中所 含蔗糖克數之値。 (步驟2 :得濃縮液步驟） 將步驟1所得之茶萃取液濃縮，得茶的濃縮液。並未 特別限制濃縮方法，可以以往已知之蒸發濃縮法及膜濃縮 法等’使用例如常壓濃縮裝置、減壓濃縮裝置、離心薄膜 式濃縮裝置及其他一般的濃縮裝置而進行^ 濃縮以至糖度爲2〜30爲佳，3〜25更佳，5〜20最佳 而進行。另外’濃縮時的溫度爲了抑制香氣成分變化，以 於8 0 °C下進行爲佳。 (步驟3 :得酵素處理液步驟） 於調整至上述範圍內之茶萃取液的濃縮液中，添加糖 苷酶。糖苷酶若爲具有可切斷與茶濃縮液中含的糖鍵結的 香氣成分之糖苷鍵之活性者，則無特別限制，具體而言可 舉出葡萄糖苷酶、櫻草糖苷酶、木糖苷酶等。其中以葡萄 糖甘酶最適合’特別以β -葡萄糖音酶（β-glucosidase)爲 佳。並未特別限定β -葡萄糖苷酶，可使用來自Penicillium 屬，例如 Penicillium multicolor、 Aspergillus 屬、 Pseudomonas 屬 ' Rhizomucor 屬、Cryptococcus 屬、 Microbacterium屬等之微生物的酵素，市售者可舉出例如 β-葡萄糖苷酶製劑「Amano」（天野酵素股份有限公司製 -12- 201201703 糖苷酶的添加量可依其力價適當地設定，並無特別限 制。一般以相對於茶萃取液（濃縮液）的固形份（以糖度 測定者。以下若無特別說明時，與「固形份」相同）爲 0.01〜10重量％爲佳，0.1〜5.0重量％更佳，0.2〜1.0重量 %亦佳，0.3〜0.5重量％最佳，例如使用的糖苷酶爲β-葡 萄糖苷酶製劑「Amano」（天野酵素股份有限公司製）（ P-葡萄糖苷酶：13%，賦形劑：87%混合品。來源： Penicillium multicolor，力價：β-葡萄糖苷酶力活性800 U/g以上）時，相對於茶萃取液（濃縮液）的固形份以〇.1 〜10重量％爲佳’ 0.5〜10重量％更佳，2.0〜5.0重量％亦 佳’ 3.0〜5.0重量％最佳。將其換算爲力價時爲相對於ig 的固形份，以0.08〜80U爲佳，0.8〜40U更佳，1.6〜8.0U 亦佳’ 2.4〜4.0U最佳。此時β -葡萄糖苷酶的力價係使用自 動化學分析裝置（東芝公司製，TBA-30R)，根據下述方 法測定之値。即使用10 μΐ酵素檢體，與將做爲基質的！)-Nitrophenyl ( pNP ) Glycosides ( Merck公司製）溶解於 20mM的醋酸緩衝溶液（ΡΗ5·5 )中使濃度爲2mM之溶液 200μ1混合，於40°C下反應時間22.5sec.使其進行反應後， 加入25 0μ1碳酸鈉溶液（停止反應液），並測定412ηιη時之 吸光度。來自檢體的背景値之測定係使用20mM的醋酸緩 衝溶液（PH5.5 )取代基質溶液並進行同樣的測定，於該 條件下使吸光度上升1之酵素量爲1U。 糖苷酶的添加可使茶飲料中造成沉渣原因的成分及造 -13- 201201703 成雜味原因的成份相互作用而共同沉澱。該沉澱量愈多， 透明度就愈高，可製造後味極舒暢且口感清爽的茶萃取物 及摻混其之茶飮料。相對於茶萃取液（濃縮液）的固形份 ，糖苷酶的添加量未達0.01重量％時，不僅茶的香氣成分 的游離不充分，有時亦無法與期望的茶成分產生共同沉澱 ，超過10重量％時，有時會感覺到酵素製劑的雜味而損及 茶的風味。 酵素處理的條件可適當地依使用的酵素種類、性質（ 力價）、萃取液濃度等而設定。例如使用β-葡萄糖苷酶製 劑（例如前述之「Amano」（天野酵素股份有限公司製） )時，係於40〜60°C下進行反應1〜5小時。 進行酵素反應後，可根據已知之方法，例如於90 °C保 持加熱30分鐘等使酵素失活而停止酵素反應。 (步驟4:固液分離處理步驟） 如上所述，酵素處理液中，酵素中的成分（蛋白質系 物質）與茶飮料的成份反應而產生沉澱物。於步驟4之固 液分離處理步驟中去除該沉澱物。固液分離的方法若爲可 使沉澱物（固形份）與水溶性部分（液體部分）分離之方 法則無特別限制，可以濾紙、不鏽鋼製之金屬過濾器等進 行過濾，及採用離心分離等。其中離心分離自可更確實去 除沉澱物而抑制二次沉渣產生此觀點而爲佳。離心分離可 使用分離板型、圓筒型、臥式型等一般機型，處理溫度以 3 〇°C以下爲佳，25 °C以下更佳。離心分離的條件（轉速及 -14 - 201201703 時間），依裝置及處理容量而異，例如使用離心分離機（ KOKUSANH-26F)爲 1000 〜3000rpm，約 5〜30 分鐘。 固液分離於將進行分離所得之茶萃取液的糖度稀釋爲 約0.5時，以使該水溶液的濁度爲35NTU以下爲佳，20以下 更佳，10以下亦佳，5以下更佳，1以下最佳而進行。以使 該水溶液的濁度爲35NTU以下時，可獲得歷經長時間亦具 良好風味及不會產生二次沉渣茶萃取物。此處濁度係根據 濁度計（90度散射光/穿透式檢測法）之比濁計濁度單位 (NTU: Nephelometric Turbidity Units)，具體的測定裝 置可舉出例如ratio光學系統等。 本發明之茶萃取物藉由步驟3的酵素處理，可增強令 人愉悅的香氣，進而藉由步驟2、步驟3及步驟4，可沉澱 去除阻礙香氣的成分，而可更加強感覺香氣的程度。茶類 的香氣非常纖細，於製造茶飲料的過程中具有非常容易消 失的特性，但本發明之茶萃取物，由於其香氣成分被增強 而變爲容易維持茶葉原有風味。 本發明的製造法中例如使用烏龍茶做爲原料茶葉時， 藉由步驟3，可增加具有花果香及花綠香香氣之醛類及醇 類（例如 cis-3-Hexen-l-ol 、 Linalool oxide 、 Benzaldhyde 、1 -Nonanol 、 Methyl salicylate 、 Geraniol 、 Benzyl alcohol 、 Phenyl ethyl alcohol 、 Benzyl salicylate 、 Hexadecanoic acid、Methyl-1 1 , 1 4,1 7-Eicosatrienoate ) > 以及木雜酚油般的香氣（2-Methoxy-4-vinyl phenol) ^另 外，可減少已知造成加熱臭原因的香氣成分之吲哚（ -15- 201201703201201703 VI. Description of the Invention: [Technical Field] The present invention relates to a tea extract which is high in transparency, excellent in flavor and aroma, and which does not cause sedimentation even if it is stored for a long period of time, and a method for producing the tea material [Prior Art] Many green tea beverages have been developed in containers filled with containers such as tin cans and PET bottles, and are sold in the market. The green tea beverage packaged in a container is generally obtained by extracting a tea extract from tea leaves with warm water or the like, and then removing the tea particles by a solid-liquid separation method such as centrifugation to be filled in a container and sterilized. The container-packed green tea tarts produced in this way will produce floating matter, white turbidity, flocculated (cotton-like) or sediment-like sediment (precipitate) during long-term storage (the following substances are collectively referred to as " "Scum"), the generation of sediment, especially for tea beverages that are filled in transparent containers, is an important issue that reduces the price of commodities. It is known that sediment has sediment (also referred to as "primary sediment") which precipitates from the completion of manufacture, and sores (also referred to as "secondary sediment") which are produced over time during storage after the manufacture of the material. For the sediment of the former, it has been confirmed that in the tea kneading step, the solid-liquid separation method can be prevented, and the latter's sediment is unclear, and various prevention methods are proposed. For example, it is possible to remove a substance which causes secondary sedimentation by forcibly removing it. After adding ascorbic acid to the green tea extract of the extracted green tea to become acid 201201703, it is rapidly cooled and centrifuged, and then clarified by filtering with diatomaceous earth. Method (Patent Document 1), and adding a chitin to a tea extract of a water-soluble tea component obtained by extracting green sap from water or warm water, and then adsorbing the polyphenol of the polymer component, and then The method of treating with a centrifugal separator and further filtering the crystallization of the precipitate by removing the diatomaceous earth (Patent Document 2) 'or concentrating the tea extract obtained by extracting the oolong tea leaves with warm water to a sugar degree of 21 to 40, and performing a method for preparing oolong tea distillate after centrifuging to remove solid matter (Patent Document 3), and cooling the extract obtained from low-temperature extraction of red sorghum having a low content of tannin, and then separating the liquid after the suspension component by centrifugation, and The black tea with more tannin content is subjected to high-temperature extraction of the extract and concentrated to a sugar content of 15 to 30 and cooled, and the liquid after centrifugation is removed to remove the suspended component. Mixing, no clouding (Cream d〇WI1), and a method for producing the tone, excellent in taste and aroma of black tea Yin material (Patent Document 4) and the like. In addition, the method of adding an enzyme to dissolve or stabilize the sediment can be exemplified, for example, by centrifuging the warm water extract of green tea, and adding the enzyme having hemicellulase activity to effectively inhibit the occurrence of the green tea beverage twice. The method of precipitation (Patent Document 5) and the addition of 〇-amylase to the green tea extract to inhibit flocculation in the beverage (Patent Document 6), and the treatment of lecithin by adding a mixed enzyme to the green tea extract can inhibit The method for producing a green tea meal produced by turbidity or precipitation (Patent Document 7), etc. On the other hand, as a countermeasure for the change and disappearance (decrease) of the aroma of the green tea beverage due to heat sterilization treatment and storage, an enzyme-based enzyme has been proposed - 6- 201201703 Method of enhancing aroma components. For example, a method of using a β- sylglucosidase of a tea aroma component in the form of a disaccharide glycoside in tea leaves, a method of dispersing the aroma component (Patent Document 8), and adding a glycoside to the green tea extract The enzyme β-glucosidase, a method for increasing the good aroma components (Patent Document 9)' and the preparation of a tea beverage containing an enzyme treatment step for the action of a diglucosidase derived from a microorganism to make the flavor less and the flavor improved. Method (Patent Document 10), and a method for producing a tea extract characterized by decomposing a sugar-based enzyme at the time of extraction and/or extraction of a tea raw material to make the bitter warm taste weak, and having an alcoholic taste and a sweet taste (Patent Document u) and so on. [Patent Document 1] Japanese Patent Publication No. Hei 7-97965 (Patent Document 2) Japanese Patent Publication No. Hei 6-3 No. 1 847 (Patent Document 3) Patent No. 4272944 [Patent Document 4] Special Fair 1 Japanese Patent Publication No. 171435 (Patent Document 5) Japanese Laid-Open Patent Publication No. Hei No. Hei No. Hei. No. Hei. No. 2001-45973 (Patent Document 7). Patent Publication No. 2 0 0 1 - 2 0 4 3 8 6 Document 8] Japanese Patent Laid-Open No. Hei 8 - 1 460475 (Patent Document 9) Patent No. 3 7 8 2 3 9 0 [Patent Document 1 〇] International Publication W003/056930 [Patent Document 1 1] Special Opening 200 8-8 62 [Embodiment No. 80 201201703] [Disclosure of the Invention] In recent years, it has been continuously sought for a tea tanning material having a high degree of transparency, a good sense of throat, and a rich aroma type. However, in order to improve the transparency, attempts have been made to completely remove the substances causing turbidity and precipitation contained in the tea tanning material, and a large amount of components unrelated to the formation of the sediment are also removed, which causes a problem of weakening the original fragrance of the tea. In addition, in the method of using enzymes to remove sediment and maintain stability, there is a problem that the original flavor of the tea changes due to the addition of the enzyme. SUMMARY OF THE INVENTION The object of the present invention is to provide a tea extract which is highly transparent, excellent in flavor and aroma, and which does not cause sedimentation even after long-term storage, and a method for producing the tea beverage. [Means for Solving the Problem] After carefully reviewing the above-mentioned problems, the team of the present invention found that the surprising result was obtained by concentrating the tea extract into a tea concentrate of a specific sugar content, causing glycosidase action, and performing centrifugation. At the time, the enzyme or the enzyme treatment can coat the tea component causing the formation of the secondary sediment to form a coagulation sediment. The tea extract obtained by removing the agglomerated precipitate is diluted as a beverage, and has a richer aroma and a rich flavor than the conventional tea extract, and the transparency is remarkably improved, and it is confirmed that sedimentation does not occur even after long-term storage. To completion. That is, the present invention relates to the following. (1) A method for producing a tea extract comprising the following steps 1 -8 - 4 : 201201703 extracting tea leaves with a food-borne aqueous solvent to obtain a tea extract, and extracting the extract Step 2 of obtaining a concentrated liquid, adding a glycosidase to the concentrated solution, obtaining a step 3 of the enzyme treatment liquid, and removing the solid matter by the solid-liquid separation treatment from the enzyme treatment liquid, Step 4 of the tea extract. (2) The method according to (1), wherein the glycosidase is β-glucosidase. (3) A method for producing a tea beverage comprising the steps 1 to 4 as defined in (1) or (2), and further comprising the step of blending the obtained tea extract. (4) The use of a glycosidase for the purpose of suppressing the generation of sediment (floating-like white turbid, flocculated (cotton-like), precipitated substance) in the production of a tea extract or a tea beverage. [Effect of the Invention] According to the production method of the present invention, since the tea component which causes the cause of the sediment and the cause of the odor can be selectively precipitated and removed, the transparency can be high and the preservation stability can be ensured, and the original tea can be preserved to the utmost. The flavor and aroma of the tea extract with a high-smooth throat, and the tea with its rich aroma and smooth throat. The production method of the present invention is a simple method of performing the enzyme treatment and the solid-liquid separation treatment after concentrating the tea extract, and it is an advantage of the present invention without complicated treatment and special equipment. [Invention] In the present invention, the tea extract is a concentrate of the tea extract obtained by concentrating the tea extract extracted from the tea leaves with an aqueous solvent such as warm water, and diluted to be used for the tea beverage used in the manufacture of the tea beverage. material. In the present invention, the tea extract is subjected to the step 1 of extracting the tea extract to obtain the tea extract, and the extract is concentrated to a sugar degree of 2 to 30, and the step 2 of obtaining the concentrated liquid is added to the concentrated solution for treatment. Step 3 of obtaining an enzyme treatment liquid, and a method of the step 4 of removing the solid matter by solid-liquid separation treatment from the enzyme treatment liquid. The details of each step are described below. (Step 1: Step of obtaining a tea extract) The tea leaves which are the raw materials of the tea extract are not particularly limited and can be used. Specifically, tea leaves obtained from the genus Camellia, such as C. sinensis, C. assaimica, and the hybrids of the northern or the tea, may be selected from the group consisting of sencha, roasted tea, jade, crown tea, and milled tea. One or more types of tea leaves such as unfermented tea (green tea), semi-fermented tea (Oolong tea), and fermented tea (black tea). In particular, unfermented tea and semi-fermented tea rich in glycoside are preferred. In the method for producing a tea extract of the present invention, the enzyme-derived component and the tea component are mutually reacted by concentrating the tea extract to a specific concentration and even the glycosidase in the liquid containing a certain concentration of the tea component. The effect is to precipitate together. Although the tea component reacted with the glycosidase component was not known, the present inventors confirmed that many specific co-precipitations occurred when tea leaves were used for oolong tea. The present invention is effective in that the transparency is high and the flavor is good. -10- 201201703 The most important tea leaf is ok, and oolong tea is suitable for use. The extraction method of the tea leaves is not particularly limited and can be carried out according to a conventionally known method. The extraction apparatus may be in the form of a state in which the tea leaves can be kept in contact with an aqueous solvent such as warm water, and any one of an extraction apparatus such as a column type extractor, a pinch type extractor, or a convection type extractor can be used. The extraction solvent is not particularly limited as long as it can be used as a water-based solvent for food, and distilled water, demineralized water, tap water, alkali ionized water, deep ocean water, ion-exchanged water, deoxidized water, and aqueous alcohol (10 to 90 v/v % alcohol can be used). ), water containing inorganic salts, etc., but it is preferred to use pure water and ion-exchanged water. When a large amount of ions are dissolved in water, the extraction efficiency is lowered, the insoluble matter is reacted with the components in the extract, and the color changes. The amount of the extraction solvent to be used varies depending on the type of the tea, the type of the extraction solvent, the extraction temperature, the desired taste, and the like, and is generally preferably 1 to 200 parts by weight, more preferably 5 to 15 parts by weight based on the weight of the tea leaves. , preferably from 1 100 to 100 parts by weight. The extraction temperature varies depending on the type of tea and the desired taste. 'General green tea is 10~l〇〇〇c (4〇~98. 〇 is good), oolong tea is 4〇~l〇〇°C (60~98°) C is better), black tea is 40~1001 (60~98°c is better). The extraction time is generally from 1 to 120 minutes, preferably from 3 to 60 minutes. In addition, an adjuvant such as an antioxidant or a pH adjuster may be added during extraction or after extraction. Step 1 Generally, a sugar extract (Brix; weight (g) of soluble solids per 100 g of solution) is obtained as a tea extract of 〇·2~1. In the present invention, when the number of saccharides is expressed as "sacchari", unless otherwise specified, the enthalpy measured by the saccharide meter -11 - 201201703 is based on the refractive index of the solution, and is used in every 1 gram of solution. The weight of soluble solids (g) is converted to the equivalent of grams of sucrose contained in 100 g of sucrose solution. (Step 2: Step of obtaining concentrated liquid) The tea extract obtained in the step 1 is concentrated to obtain a concentrated liquid of tea. The concentration method is not particularly limited, and the conventionally known evaporation concentration method, membrane concentration method, and the like can be carried out by using, for example, an atmospheric pressure concentrating device, a vacuum concentrating device, a centrifugal film concentrating device, and other general concentrating devices. 2 to 30 is better, 3 to 25 is better, and 5 to 20 is best. Further, in order to suppress the change in the aroma component, the temperature at the time of concentration is preferably carried out at 80 °C. (Step 3: Enzyme Treatment Solution Step) Glycosidase is added to the concentrate of the tea extract adjusted to the above range. The glycosidase is not particularly limited as long as it has an activity to cleave a glycosidic bond of an aroma component which is conjugated with a sugar contained in a tea concentrate, and specific examples thereof include glucosidase, primulinase, and xyloside. Enzymes, etc. Among them, glucomannan is most suitable for 'special use of β-glucosidase. The β-glucosidase is not particularly limited, and an enzyme derived from a genus of Penicillium, such as Penicillium multicolor, Aspergillus, Pseudomonas, Rhizomucor, Cryptococcus, Microbacterium, etc., may be used, and commercially available, for example, β-glucose The glucosidase preparation "Amano" (manufactured by Amano Enzyme Co., Ltd. -12-201201703) The amount of glycosidase added can be appropriately set according to the price, and is not particularly limited. Generally, it is a solid content relative to the tea extract (concentrated solution). (Measured by sugar content. Unless otherwise specified, the same as "solid content") is preferably 0.01 to 10% by weight, more preferably 0.1 to 5.0% by weight, still more preferably 0.2 to 1.0% by weight, and 0.3 to 0.5% by weight. The best, for example, the glycosidase used is the β-glucosidase preparation "Amano" (manufactured by Amano Enzyme Co., Ltd.) (P-glucosidase: 13%, excipient: 87% mixed product. Source: Penicillium multicolor, When the price of the force: β-glucosidase activity is 800 U/g or more, the solid content of the tea extract (concentrate) is preferably 〇1 to 10% by weight. 10% by weight is more preferable, and 2.0 to 5.0% by weight is also preferably '3.0 to 5.0% by weight. It is preferably a solid part relative to ig when converted into a force price, preferably 0.08 to 80 U, preferably 0.8 to 40 U. 1.6~8.0U is also better '2.4~4.0U. At this time, the price of β-glucosidase is determined by the following method using an automatic chemical analyzer (TBA-30R, manufactured by Toshiba Corporation). A 10 μL enzyme sample was mixed with a Nitrophenyl (pNP) Glycosides (manufactured by Merck) in a 20 mM acetic acid buffer solution (ΡΗ5·5) to mix 200 μl of a solution of 2 mM at 40°. The reaction time was 22.5 sec under C. After the reaction was carried out, a 25 μl sodium carbonate solution (stopping the reaction liquid) was added, and the absorbance at 412 ηηη was measured. The background 来自 from the sample was measured by using a 20 mM acetic acid buffer solution (pH 5.5) instead of the matrix solution, and the same measurement was carried out, under which the amount of the enzyme which increased the absorbance by 1 was 1 U. The addition of glycosidase can cause the components of the tea beverage to cause sedimentation and the components of the odor-causing ingredients to interact and precipitate together. The more the amount of the precipitate, the higher the transparency, and the tea extract which has a very smooth aftertaste and a refreshing taste, and the tea blend blended therewith. When the amount of the glycosidase added is less than 0.01% by weight based on the solid content of the tea extract (concentrated solution), not only the aroma component of the tea is insufficiently released, but also the coprecipitation with the desired tea component may not occur. When the weight is %, the taste of the enzyme preparation may be felt to impair the flavor of the tea. The conditions for the enzyme treatment can be appropriately set depending on the type, nature (price), concentration of the extract, and the like of the enzyme to be used. For example, when a β-glucosidase preparation (for example, "Amano" (manufactured by Amano Enzyme Co., Ltd.)) is used, the reaction is carried out at 40 to 60 ° C for 1 to 5 hours. After the enzyme reaction, the enzyme reaction can be stopped by inactivation of the enzyme according to a known method, for example, by heating at 90 ° C for 30 minutes. (Step 4: Solid-liquid separation treatment step) As described above, in the enzyme treatment solution, a component (proteinaceous substance) in the enzyme reacts with a component of the tea beverage to produce a precipitate. The precipitate is removed in the solid-liquid separation treatment step of step 4. The solid-liquid separation method is not particularly limited as long as it can separate the precipitate (solid portion) from the water-soluble portion (liquid portion), and can be filtered by a filter paper, a metal filter made of stainless steel, or the like by centrifugation. It is preferable that the centrifugal separation is such that the precipitate is more reliably removed and the secondary sediment is suppressed. For centrifugal separation, a general type such as a split plate type, a cylindrical type, or a horizontal type may be used, and the treatment temperature is preferably 3 〇 ° C or less, and more preferably 25 ° C or less. The conditions for centrifugation (rotation speed and -14 - 201201703 time) vary depending on the unit and processing capacity. For example, using a centrifugal separator (KOKUSANH-26F) is 1000 to 3000 rpm for about 5 to 30 minutes. The solid-liquid separation is performed when the sugar content of the tea extract obtained by the separation is diluted to about 0.5, preferably the turbidity of the aqueous solution is 35 NTU or less, more preferably 20 or less, more preferably 10 or less, and even more preferably 5 or less, and 1 or less. The best is done. When the turbidity of the aqueous solution is 35 NTU or less, it is possible to obtain a tea extract which has a good flavor over a long period of time and which does not cause secondary sedimentation. Here, the turbidity is based on a nephelometric turbidity unit (NTU) of a turbidity meter (90-degree scattered light/transmission type detection method), and specific measuring means may be, for example, a ratio optical system. The tea extract of the present invention can enhance the pleasant aroma by the enzyme treatment of the step 3, and further, by the steps 2, 3 and 4, the components which hinder the aroma can be precipitated and removed, and the degree of the aroma can be further enhanced. . The aroma of the tea is very slender and has a very easy to lose property in the process of producing a tea beverage. However, the tea extract of the present invention is easy to maintain the original flavor of the tea because its aroma component is enhanced. In the manufacturing method of the present invention, for example, when oolong tea is used as a raw tea leaf, by step 3, an aldehyde and an alcohol having a floral and fruity aroma and aroma can be added (for example, cis-3-Hexen-l-ol, Linalool) Oxide, Benzaldhyde, 1 -Nonanol, Methyl salicylate, Geraniol, Benzyl alcohol, Phenyl ethyl alcohol, Benzyl salicylate, Hexadecanoic acid, Methyl-1 1 , 1 4,1 7-Eicosatrienoate ) > and creosote-like aroma ( 2-Methoxy-4-vinyl phenol) ^In addition, it can reduce the aroma components known to cause heating odor ( -15- 201201703
Indole)。 本發明團隊著眼於烏龍茶飲料中，與含有豐富香氣成 分無關’且無法感受到充分萎凋香（花香）之烏龍茶飲料 ’針對可感覺花香與烏龍茶飲料成分之間的關係進行各種 檢討後’發現烏龍茶飲料中含有一定程度以上的紫羅蘭酮 (Ionone )系化合物時’會阻礙花香成分的香氣而不容易 被感覺到。根據本發明之製造方法，由於可有效率地去除 P-紫羅蘭酮’相對於花香成分’可降低紫羅蘭酮爲—般 含量更低之量，而可製造具優異平衡且可感受到花香氣的 烏龍茶萃取物及烏龍茶飲料。具體而言根據本發明的製造 方法，可獲得（A)花香成分：至少含有（A1)芳樟醇（ Linalool)及（A2)香葉醇（Geraniol)，及使（b) β-紫 羅蘭酮含量相對於（Α)花香成分總量（Α1+Α2)之比例 ((Α1+Α2) /(B))爲500以上爲佳，600以上更佳， 700亦佳’ 800以上更佳’ 900以上最佳之新穎的烏龍茶萃 取物。此處相對於未降低β -紫羅蘭酮含量的一般的烏龍茶 萃取物（或烏龍茶飮料）之（（Α1+Α2 ) / ( Β ))爲，約$ 達100。而針對芳樟醇、香葉醇、β-紫羅蘭酮等香氣成分 之測定，可使用GC/MS (橫河股份有限公司製）等進行測 定。 【實施方式】 〔實施例〕 以下藉由實施例更具體說明本發明，但本發明並未限 -16- 201201703 定於該等實施例。 實施例1 :烏龍茶萃取物（1 ) (1)製造烏龍茶萃取物 取l〇〇g烏龍茶（福建省、色種），以600 0mL、90°C的 離子交換水萃取15分鐘。將所得萃取液以網目爲150的金 屬過濾器進行粗過濾後，冷卻至3 0 °C以下，得烏龍茶萃取 液（糖度0.5，使用AT AGO公司製之數位式折射計RX-50 00 α進行測定。下述糖度均使用該儀器測定）。將該萃取液 使用減壓蒸發濃縮裝置，濃縮至糖度爲1.0、2.0、3.0、 5·0、7.0、10.0，並得濃縮液。使用該各種糖度的濃縮液 ’以相對於固形份爲3重量％之濃度，添加糖苷酶（β-葡 萄糖苷酶）製劑「Amano」（天野酵素股份有限公司製） (β-葡萄糖苷酶13 % ，賦形劑87 %混合品。來源：Indole). The team of the present invention focused on the oolong tea beverage, and after reviewing the relationship between the sensible floral scent and the oolong tea beverage component, it was found that the oolong tea beverage was not related to the rich aroma component and could not feel the full wilting fragrance (floral). When a certain degree or more of the Ionone-based compound is contained, it will hinder the aroma of the floral component and is not easily perceived. According to the manufacturing method of the present invention, since the P-ionone 'relative to the floral component' can reduce the amount of the ionone to a lower level, the oolong tea having an excellent balance and feeling the floral aroma can be produced. Extract and oolong tea drink. Specifically, according to the production method of the present invention, (A) floral component can be obtained: at least (A1) Linalool and (A2) Geraniol, and (b) β-ionone content The ratio of (总量1+Α2) to (Α1+Α2) ((Α1+Α2)/(B)) is preferably 500 or more, more preferably 600 or more, and 700 is better than 800 or more. A wonderful new oolong tea extract. Here, ((Α1+Α2) / (Β)) is about 100 up to 100 with respect to the general oolong tea extract (or oolong tea extract) which does not lower the β-ionone content. The measurement of the aroma components such as linalool, geraniol, and β-ionone can be carried out by using GC/MS (manufactured by Yokogawa Co., Ltd.) or the like. [Embodiment] [Embodiment] Hereinafter, the present invention will be more specifically described by way of Examples, but the present invention is not limited to the Examples. Example 1: Oolong tea extract (1) (1) Oolong tea extract was prepared. l〇〇g oolong tea (Fujian Province, color species) was taken, and extracted with 600 0 mL of ion-exchanged water at 90 ° C for 15 minutes. The obtained extract was coarsely filtered with a metal filter having a mesh size of 150, and then cooled to 30 ° C or lower to obtain an oolong tea extract (having a sugar content of 0.5, which was measured using a digital refractometer RX-50 00 α manufactured by AT AGO Co., Ltd.). The following sugar content was measured using the instrument). The extract was concentrated to a sugar content of 1.0, 2.0, 3.0, 5.0, 7.0, and 10.0 using a reduced pressure evaporation apparatus to obtain a concentrated liquid. Using the concentrate of various sugar levels, a glycosidase (β-glucosidase) preparation "Amano" (manufactured by Amano Enzyme Co., Ltd.) was added at a concentration of 3% by weight relative to the solid content (β-glucosidase 13%) , excipient 87% mixed product. Source:
Penicillium multicolor，力價：β-葡萄糖苷酶力活性800 U/g以上），並於45°C的恆溫室內進行3小時之酵素處理。 酵素處理後以90°C加熱30分鐘使酵素失活，再冷卻至30°C 以下得酵素處理液。將其充分震盪後各取2 OmL注入沉澱評 價用玻璃管內，於25 °C下進行沉澱評價。沉澱評價係將分 住於玻璃管內的酵素處理液以離心分離裝置（（股份有限 )KOKUSAN公司製H-26F型）3 000rpm，10分鐘的固液分 離處理，計算出沉澱量（mL)而進行。 分別採取10mL的水溶液部分（上清液），以網目500 的過濾器過濾後，進行濁度分析。濁度分析係分別以離子 -17- 201201703 交換水將糖度稀釋至0.5後，以濁度計（HACH公司製濁度 計 2 1 0 0 P 型）測定（2 0 °C )。 酵素處理液之沉澱量及離心分離後水溶液的濁度之測 定結果示於表1 (表1的糖度測定値係表示離心分離後之上 清液的糖度測定値）。自表1可明確得知，進行酵素處理 時茶萃取液（濃縮液）的糖度値爲1.0以上時爲佳，2.0以 上時更佳，可確認推測因來自酵素的成份與茶成分相互作 用所產生的沉澱物。沉澱於糖度愈高產生愈多，糖度爲 5·〇以上時，不僅有凝及沉澱物，亦確認出現白色絮凝狀 的凝集物。 另外，進行酵素處理時茶萃取液（濃縮液）的糖度與 離心分離後之濁度的關係示於圖1。將酵素處理液之離心 分離後之液體稀釋至糖度爲〇·5後之液體，其透明性明顯 不同，確認生成愈多沉澱物之酵素處理時之糖度愈高的液 體，其透明性愈高。特別可發現糖度爲2 · 0以上之透明性 之改善，糖度爲5.0以上時’可成爲透明性極高之茶萃取 物。 -18- 201201703 〔表1〕 糖度(％) 糖度(％)-測定値 沉澱量(mL/20ml) 濁顧TU No.l 〇·5(未添加酵素) 0.51 0.00 26.9 No.2 〇·5(添加酵素） 0.52 0.00 36.4 No.3 ΐ·〇(添加酵素） 1.06 0.01 53.7 No.4 2‘0(添加酵素） 2.06 0.08 33.8 No_5 3.0(添加酵素） 3.04 0.1 16.6 No.6 5·〇(添加酵素） 4.98 0.1 (有白色浮游物，沉澱量加上浮游 物時爲0.25以上） 0.98 No.7 -7.〇(添加酵素） 6.73 0.135 (有白色浮游物，沉澱量加上浮游 物時爲0.25以上） 0.83 No.8 10.0(添加酵素） 9.46 0.25以上 (有白色浮游物） 0.93 (2 )官能評價 將（1 )所得之各種烏龍茶萃取物（No.l〜No.8 )調 整爲以離子交換水將糖度稀釋至0.25之茶飲料，採用專業 3平價員進行官能評價。比較未添加酵素者（N 〇丨）與進行 酵素處理者（Νο·2)時’發現良好的香氣被增加，成爲具 有方醇花香的茶飮料。另外比較進行酵素處理時糖度相異 的各檢體（No.2〜No.8)時’發現糖度愈高的檢體，雜味 愈被降低，而給人喉韻舒暢的印象。而雜味被降低的部份 ’糖度愈高的檢體’成爲更可感覺花香，嗜好性高的茶飲 料。 (3 )香氣分析Penicillium multicolor, force: β-glucosidase activity 800 U / g or more, and 3 hours of enzyme treatment in a 45 ° C constant temperature room. After the enzyme treatment, the enzyme was inactivated by heating at 90 ° C for 30 minutes, and then cooled to 30 ° C or less to obtain an enzyme treatment solution. After fully oscillating, 2 OmL of each was injected into a glass tube for evaluation of the precipitate, and precipitation evaluation was performed at 25 °C. In the precipitation evaluation, the enzyme treatment liquid which was separated in the glass tube was centrifuged at 3 000 rpm in a centrifuge apparatus (H-26F type manufactured by KOKUSAN Co., Ltd.) for 10 minutes, and the amount of precipitation (mL) was calculated. get on. A 10 mL aqueous solution portion (supernatant) was separately taken and filtered through a filter of mesh 500, and turbidity analysis was performed. The turbidity analysis was carried out by diluting the sugar content to 0.5 with ion -17-201201703 exchange water, and measuring by turbidity meter (turbidity meter 2 1 0 0 P type manufactured by HACH Co., Ltd.) (20 ° C). The measurement results of the amount of the enzyme treatment solution and the turbidity of the aqueous solution after centrifugation are shown in Table 1 (the sugar content measurement in Table 1 indicates the measurement of the sugar content of the supernatant after centrifugation). As is clear from Table 1, it is preferable that the sugar extract 茶 of the tea extract (concentrated solution) is 1.0 or more when the enzyme is treated, and it is more preferably 2.0 or more, and it is confirmed that the composition derived from the enzyme interacts with the tea component. Precipitate. The higher the sugar content is, the more the sugar content is. When the sugar content is 5 〇 or more, not only condensation and sediment but also white flocculated aggregates are confirmed. Further, the relationship between the sugar content of the tea extract (concentrated solution) and the turbidity after centrifugation at the time of enzyme treatment is shown in Fig. 1 . The liquid after centrifugation of the enzyme-treated solution was diluted to a liquid having a sugar content of 〇·5, and the transparency was significantly different. It was confirmed that the higher the sugar content of the enzyme at the time of the enzyme treatment, the higher the transparency. In particular, it has been found that an improvement in transparency of a sugar content of 2.0 or more and a degree of sugar of 5.0 or more can be made into a highly transparent tea extract. -18- 201201703 [Table 1] Brix (%) Brix (%) - Determine the amount of bismuth (mL/20ml). TU No.l 〇·5 (without added enzyme) 0.51 0.00 26.9 No.2 〇·5( Adding enzyme) 0.52 0.00 36.4 No.3 ΐ·〇 (addition of enzyme) 1.06 0.01 53.7 No.4 2'0 (addition of enzyme) 2.06 0.08 33.8 No_5 3.0 (addition of enzyme) 3.04 0.1 16.6 No.6 5·〇 (addition of enzyme ) 4.98 0.1 (There are white floats, the amount of sediment plus float is 0.25 or more) 0.98 No.7 -7.〇(Addition of enzymes) 6.73 0.135 (With white float, the amount of sediment plus float is 0.25 or more) 0.83 No.8 10.0 (addition of enzyme) 9.46 0.25 or more (with white float) 0.93 (2) Functional evaluation The various oolong tea extracts (No.1 to No.8) obtained in (1) were adjusted to ion-exchanged water. The tea beverage diluted to a sugar content of 0.25 was evaluated by a professional 3 priceer. When the enzyme was not added (N 〇丨) and when the enzyme was treated (Νο·2), the good aroma was found to be increased, and it became a tea scent with a floral scent. In addition, when each sample (No. 2 to No. 8) having a different degree of sugar content was subjected to the enzyme treatment, the sample having a higher sugar content was found, and the odor was lowered, giving the impression that the throat was comfortable. The portion where the taste is lowered, the sample having a higher degree of sugar, becomes a tea drink which is more sensible and has a higher taste. (3) aroma analysis
S -19- 201201703 (1)所得之烏龍茶萃取物中，使用酵素j 爲1.0者（Νο·3)、糖度爲3.0者（No_5)、糖彦 No.6 )、糖度爲 10.0 者（No.8)者，與（2)；( 爲以離子交換水將糖度稀釋至0.25之茶飮料。 茶飮料的香氣，測定（A1)芳樟醇、（A2)香 )β -紫羅蘭酮含量。香氣分析係取50mL之名 Twister，攪拌2小時後，萃取揮發成分後，再3 (TDU)並以GC-MS分析。測定條件如下所述。 <GC-MS測定條件> 分析裝置：Agilent Technologies 6890N 檢潮J 器：Agilent Technologies 5975B 管柱：Agilent Technologies 121-7012L W A X 1 0 m x 0.1 8 m m x 0.1 8 μ m 檢測：SIM模式 定量··芳樟醇·· m/z = 71、香葉醇：m/z = 93 酮：m/z= 1 77 結果如表2所示。酵素處理時糖度爲3.0以 效地降低阻礙感覺花香成分之β-紫羅蘭酮。自 紫羅蘭酮的官能閥値爲0.007ppb (香 FRAGRANCE JOURNAL出版社，2003 年）可知 羅蘭酮降低0.01的程度即可稱之爲非常有效。 與官能評價結果具有非常高的相關性。 8理時糖度 :爲5.0者（ 3同的調整 針對此4種 葉醇、（B 試料置入 I行熱萃取 TM ( DB- P-紫羅蘭 時，可有 般認爲β -入門， 對於Ρ-紫 結果認爲 -20- 201201703 〔表2〕 酵素處理 時之糖度 (%) 芳樟醇(A1) (PPb) 香葉醇(A2) (PPb) β-紫羅蘭_ (B)(ppb) 花香成分量 (ppb)(Al)+(A2) (A1)+(A2)/(B) No.3 1.0 31.03 33.01 0.08 64.04 800.5 No.5 3.0 31.64 34.75 0.05 66.39 1327.8 No.6 5.0 40.74 37.59 0.05 78.33 1566.6 No.8 10.0 32.43 22.37 0.06 1 54.8 913.3 (4 )保存試驗 將（1)所得之各種烏龍茶萃取物（No.1〜No.8)調 整爲以離子父換水將糖度稀釋至0.25之茶飮料，各塡充 500mL至PET寶特瓶內並進行於40 °C下之保存試驗。於保 存第〇天’各檢體均於自然光照射下確認無茶成分的粒子 及沉渣’而以投射燈等光源探照時可確認有少量的極細微 粒子。於保存3天、5天、7天、10天、13天、19天確認其 狀態後，發現檢體No. 1〜No.3於保存第13天時於自然光照 射下有少量的砂狀〜極細微粒子（未達5mm )，於第19天 爲以目視即可確認之程度。反之檢體Νο·4〜Νο·8保存20天 亦未出現變化。由此可知，暗示酵素處理時糖度爲2.0以. 上時’可去除於長時間保存時形成沉澱原因之物質。 實施例2 :烏龍茶萃取物（2 ) 使酵素處理時茶萃取液（濃縮液）的糖度爲5.0，酵 素添加量改變爲每固形份0.5、1.0、2.0、3.0，酵素處理S -19- 201201703 (1) The oolong tea extract obtained by using the enzyme j is 1.0 (Νο·3), the sugar content is 3.0 (No_5), the sugar Yan No. 6 ), and the sugar content is 10.0 (No. 8) And (2); (for tea extract diluted to 0.25 with ion exchange water. The aroma of tea extract, (A1) linalool, (A2) fragrant) β-ionone content. The aroma analysis was carried out under the name of 50 mL Twister. After stirring for 2 hours, the volatile components were extracted, and then 3 (TDU) and analyzed by GC-MS. The measurement conditions are as follows. <GC-MS measurement conditions> Analysis apparatus: Agilent Technologies 6890N moisture detector J: Agilent Technologies 5975B Column: Agilent Technologies 121-7012L WAX 1 0 mx 0.1 8 mmx 0.1 8 μ m Detection: SIM mode quantification · · Fang Sterol·· m/z = 71, geraniol: m/z = 93 Ketone: m/z = 1 77 The results are shown in Table 2. When the enzyme was treated, the sugar content was 3.0 to effectively reduce the β-ionone which hindered the sensory component. Since the functional valve enthalpy of ionone is 0.007 ppb (fragrance FRAGRANCE JOURNAL, 2003), it can be said that the degree of reduction of rotenone by 0.01 is very effective. It has a very high correlation with the results of the functional evaluation. 8 Timing Brix: 5.0 (3 adjustments for the 4 kinds of leaf alcohol, (B sample placed in the I line of hot extraction TM (DB-P- Violet, can be considered as β-introduction, for Ρ- Violet results are considered to be -20- 201201703 [Table 2] Brix (%) in the treatment of enzymes Linalool (A1) (PPb) Geraniol (A2) (PPb) β-Violet _ (B) (ppb) Floral ingredients Quantity (ppb)(Al)+(A2) (A1)+(A2)/(B) No.3 1.0 31.03 33.01 0.08 64.04 800.5 No.5 3.0 31.64 34.75 0.05 66.39 1327.8 No.6 5.0 40.74 37.59 0.05 78.33 1566.6 No .8 10.0 32.43 22.37 0.06 1 54.8 913.3 (4) Preservation test The various oolong tea extracts (No. 1 to No. 8) obtained in (1) were adjusted to tea granules diluted to 0.25 with the ion parent water exchange, each 塡Filled with 500 mL into a PET PET bottle and stored at 40 ° C. On the third day of storage, 'all specimens were confirmed to have no tea component particles and sediment under natural light irradiation, and were searched with a light source such as a projection lamp. It was confirmed that a small amount of extremely fine particles were observed. After confirming the state for 3 days, 5 days, 7 days, 10 days, 13 days, and 19 days, the samples No. 1 to No. 3 were found on the 13th day of storage. Under natural light, there is a small amount of sand-like fine particles (less than 5 mm), which is visually confirmed on the 19th day. Otherwise, the sample Νο·4~Νο·8 has not changed for 20 days. It is suggested that the sugar content of the enzyme treatment is 2.0 or more. It can be removed from the substance which causes precipitation during long-term storage. Example 2: Oolong tea extract (2) Sugar content of the tea extract (concentrate) when the enzyme is treated At 5.0, the amount of enzyme added was changed to 0.5, 1.0, 2.0, 3.0 per solid, enzyme treatment.
S -21 - 201201703 爲5 0 °C下以攪拌子攪拌2小時進行之外，其餘與實施例1之 No · 6相同，製造烏龍茶萃取物。與實施例1同樣的，於測 定酵素處理液的沉澱量時，測定離心分離後之上清液稀釋 爲糖度0.5之液的濁度。 結果示於表3。自表3可明確得知，雖未發現酵素添加 量與沉澱量的相關性，但隨著酵素添加量增加，所得之茶 萃取液的透明性向上增加。特別係酵素製劑以每固形份添 加2%以上時爲佳，添加3 %以上時，可獲得透明性非常高 的茶萃取物（圖2 )。 〔表3〕 糖度(％) 糖度(％)-測定値 酵素添加量 (每固形成分％) 沉MS(mL/20mL) 濁颜TU No.9 5.0 5.01 0.5 0.27 37.5 No. 10 5.0 4.95 1.0 0.27 18.4 No. 11 5.0 5.07 2.0 0.11 4.21 No. 12 5.0 4.99 3.0 0.11 0.89 實施例3:綠茶萃取物 將綠茶（三番茶，一般程度烘焙者）以10倍量的熱水 萃取10分鐘。再所得之萃取液使用減壓蒸發濃縮裝置濃縮 製糖度爲4 _ 5，得綠茶濃縮液。於該濃縮液中，以相對於 固形份爲3重量％之濃度添加糖苷酶，並於50 〇c下進行2小 時之酵素處理。酵素處理後以90 °C加熱30分鐘使酵素失活 ，再冷卻至30°C以下得酵素處理液，再進行以離心分離裝 置（（股份有限）KOKUSAN公司製H-26F型）3 00〇rpm， -22- 201201703 ι〇分鐘的固液分離處理，以網 別採取20mL的水溶液部分（上 外製作濃縮液未經酵素處理但: 濁度，做爲對照。 結果如表4所示。確認於糸 縮並進行酵素處理，進而藉由1 增強良好的香氣成分。 目500的過濾器過濾後，分 清液），進行濁度分析。另 i行離心分離之檢體並測定 I茶萃取液，將茶萃取液濃 誰心分離，可提高透明性， 〔表4〕 mm%) 濁 SNTU 未添加酵素 4.54 110.0 添加酵素 4.59 54.5 【圖式簡單說明】 萃取液（濃縮液）的糖度 心分離後之濁度的關係圖 [圖1]圖1係酵素處理時之寄 與離心分離後之濁度的關係圖。 [圖2]圖2係酵素添加量與离 -23-S-21 - 201201703 The oolong tea extract was produced in the same manner as in No. 6 of Example 1 except that the mixture was stirred at 50 ° C for 2 hours with a stirrer. In the same manner as in Example 1, when the amount of precipitation of the enzyme treatment liquid was measured, the turbidity of the liquid in which the supernatant liquid was diluted to a sugar content of 0.5 after centrifugation was measured. The results are shown in Table 3. It can be clearly seen from Table 3 that although the correlation between the amount of enzyme added and the amount of precipitation has not been found, the transparency of the obtained tea extract increases as the amount of the enzyme added increases. In particular, when the enzyme preparation is added in an amount of 2% or more per solid content, when it is added in an amount of 3% or more, a tea extract having a very high transparency can be obtained (Fig. 2). [Table 3] Brix (%) Brix (%) - Determination of the amount of enzyme added (% per solid formation) Sink MS (mL / 20 mL) turbid TU No. 9 5.0 5.01 0.5 0.27 37.5 No. 10 5.0 4.95 1.0 0.27 18.4 No. 11 5.0 5.07 2.0 0.11 4.21 No. 12 5.0 4.99 3.0 0.11 0.89 Example 3: Green tea extract Green tea (Sanfan tea, general degree baker) was extracted with 10 times the amount of hot water for 10 minutes. The resulting extract was concentrated to a concentration of 4 _ 5 using a vacuum evaporation apparatus to obtain a green tea concentrate. In the concentrate, glycosidase was added at a concentration of 3% by weight relative to the solid content, and the enzyme treatment was carried out for 2 hours at 50 °C. After the enzyme treatment, the enzyme was inactivated by heating at 90 ° C for 30 minutes, and then the enzyme treatment liquid was cooled to 30 ° C or less, and then centrifuged (H-26F type manufactured by KOKUSAN Co., Ltd.) at 300 rpm. , -22- 201201703 ι〇 minutes of solid-liquid separation treatment, take 20mL of the aqueous solution part of the net (the upper concentrate is not treated with enzyme but: turbidity, as a control. The results are shown in Table 4. Confirmed in The capsule is condensed and subjected to enzyme treatment, and a good aroma component is enhanced by 1. The filter of the head 500 is filtered, and the supernatant is separated, and the turbidity analysis is performed. The other sample was centrifuged and the I tea extract was measured to separate the tea extract, which improved the transparency. [Table 4] mm%) Turbid SNTU No added enzyme 4.54 110.0 Adding enzyme 4.59 54.5 [Picture Brief description of the relationship between the turbidity after the separation of the sugar content of the extract (concentrated solution) [Fig. 1] Fig. 1 is a graph showing the relationship between the turbidity after centrifugation and the centrifugation after the enzyme treatment. [Fig. 2] Fig. 2 shows the amount of enzyme added and separated -23-