TW201215327A - Process for the production of extract of teas - Google Patents

Abstract

The present invention provides a process for the production of extract of teas comprising the following steps: adding a protease, a tannic acid and an enzyme preparation having more than 20000 U/g of polygalacturonase activity to teas materials and performing an extraction treatment afterwards. According to the process of the present invention, the method can extract cell wall compounds from teas which can not be decomposed and extracted totally in a well-known enzyme treatment extraction. Further, the method is capable of bringing with decomposing cell wall compounds, and the extractable protein is further decomposed into amino acid. The result of the method of the present invention is that the extract of teas having amino acid-rich compounds, sweetness-rich, strong and good flavor can be obtained with high yield.

Description

201215327 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for producing a tea extract having a sweet taste, a strong taste, and a strong umami taste and a low astringency from tea leaves in a high yield. [Prior Art] In recent years, 'tea-based beverages have been supplied in the form of products such as cans or bottles, and the production has been increasing due to the high support of consumers for abandoning sweetness. The recent trend is that tea beverages with a strong taste or a strong taste and suppressed astringency are welcome. When a tea extract is produced, a method of treating with an enzyme agent has been proposed, for example, a method of extracting tea leaves by using pectinase and cellulase (refer to Patent Document 1), and a method of treating black tea leaves with tannase. (Refer to Patent Document 2), a method of treating with pectinase, a powder reducing enzyme, and a multi-oxidase (see Patent Document 3), and impregnating an aqueous solution of amylase or protease or cellulase or such a mixed enzyme. A method for producing a cereal tea which is dried and further calcined at 1 to 170 〇c (see Patent Document 4), and an adhesive starch selected from (X- or β-amylase, cellulase, and protease) A method for preparing instant tea extracted from a mixture of at least one enzyme (see Patent Document 5), a method of moistening a leaf of red peony with a tannin enzyme and at least one cell wall digestive enzyme (see Patent Document 6), and extracting a tea leaf residue A method of treating with a cellulase and a protease (see Patent Document 7), a method in which a hot water extract of tea is treated with tannase in advance, followed by freeze concentration (see Patent Document 8), and a green orthoester A method for producing a tea extract which is less turbid in a tea extract (see Patent Document 9), and a method for producing a tea extract obtained by extracting a tea raw material in the presence of a protease and a single 201215327-N-enzyme (see Patent Document 10) a method for producing a tea extract obtained by enzymatically decomposing and extracting tea leaves using an enzyme group containing at least cellulose brewing, hemicellulase, pectinase and protopectinase (see Patent Document n), and tea leaves in protease There is a method of extracting a tea extract which is further subjected to water extraction and further extracting the obtained extract by protease (refer to Patent Document 12), using glucose spattering enzyme, hemicellulose during extraction of the tea raw material and/or after extraction. A method for producing a tea extract obtained by enzymatic decomposition of a saccharide-degrading enzyme such as an enzyme, a pectinase, a polymannosidase, an invertase or an α-galactosidase (see Patent Document 13), and using a dense red crypt Pycn〇p〇rus C〇CCineUS) Teas that produce enzymes and cellulase, hemicellulase, pectinase or pro-pectinase to decompose and extract tea raw materials The method for producing the extract (see Patent Document 14), etc. However, the methods aim to improve the taste of sweet taste, rich taste, umami taste and the like, and improve the yield, and although the corresponding results are obtained, the extraction residue of the tea is obtained. There are still useful components such as cell walls or proteins, which are still not effectively utilized. [Prior Art Document] (Invention Patent Document) Patent Document 1: Japanese Patent Publication No. 4-6 - 1 7 9 5 8 Patent Document 2: Japanese Patent Publication No. 5-2 - 4 2 8 7 7 Patent Document 3: Japanese Patent Publication No. Sho 62- 1 5 1 7 5 Patent Document 4: Japanese Patent Laid-Open Publication No. SHO 57-47465 Japanese Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. - 3 2 8 9 0 No. 1 Patent Document 9: Japanese Patent Laid-Open No. 1 1 - 3 0 8 9 6 5 Patent Document 1 〇: Japanese Patent Laid-Open No. 2 0 0 3 - 1 4 4 0 4 9 Patent Document 1 1 : Japanese Patent Special Opening 2 0 0 3 - 2 1 Ο 1 1 0 Patent Document 12: Japanese Patent Laid-Open Publication No. 2008-67631 (Patent Document 1): Japanese Patent Laid-Open Publication No. JP-A No. 2008-125477 [Technical Problem] The object of the present invention is to provide a method for producing a tea extract, which can extract cell wall components derived from tea leaves which cannot be completely decomposed and extracted in the enzyme treatment extraction of tea. Further, the protein which can be extracted by decomposition of the cell wall component can be further decomposed into an amino acid, and as a result, a tea rich in an amino acid-rich component and rich in sweetness, richness, flavor, and astringency can be obtained in a high yield. Extracts. [Technical method for solving the problem] Tea contains about 25 % protein (5 food ingredient list), and it is expected that if the protein is decomposed by protease, a strong tea extract can be obtained. However, it has not been possible to see that a large amount of amino acid is freed by the action of protease on tea leaves. The applicant in this case, in the previous study, speculated that it was not the combination of the protein in the eucalyptus leaves and the tannins, and found that by extracting the remaining raw materials in the presence of protease and tannase, 201215327, A tea extract having a savory flavor and a strong flavor and a low astringency can be obtained, and has been previously proposed (refer to Japanese Patent Laid-Open Publication No. Hei. However, it is understood that even if the method described in Patent Document 1 is carried out, a considerable amount of unextracted cell wall components and proteins remain in the extracted tea leaves. However, in order to effectively utilize the cell wall components and proteins remaining in the unextracted, the inventors of the present invention found that pectinase, especially polygalacturonase, decomposes the cell tissue of tea leaves with good efficiency. . In order to decompose the protein in the tea leaves to increase the soluble solid content, it is generally considered that the activity unit of the added polygalacturonase is increased. However, most of the pectinase commercially available, the activity unit of the polygalacturonase is not so high, and the effect is usually small when it is usually added (about 0.1 to 2% by mass for tea leaves), and if a halo is added, The protein derived from the excipient or enzyme of the enzyme preparation will lighten the taste of the obtained tea extract, impart a heterogeneous sweet taste to the tea, or produce a miscellaneous taste, which may adversely affect the taste. Therefore, the inventors of the present invention have made further efforts to solve this problem, and as a result, it has been found that, in addition to proteases and tannins, the enzyme preparation having a polygalacturonase activity of 20,000 U/g or more is contained in the tea. When the polygalacturonase activity of 1 gram of tea is 800 U or more, the amount of soluble solid content derived from tea leaves is drastically increased, and a large amount of galacturonic acid is produced, and amino acid is produced. The yield is also improved, and the obtained extract is rich in sweetness, richness and umami, and the extract obtained from the French method is extracted from the C3B species. Inventive of the present invention, the present invention is characterized by the addition of (A) protease, (B) tannin, and (c) polygalacturonase activity of more than 20,000 U/g to tea raw materials. Enzyme preparation and extraction treatment. [Effect of the Invention] The method of the present invention converts about 40% by mass to about 80% by mass of the tea raw material used as a raw material into a soluble solid component, and can greatly improve the yield of the extract from the tea raw material. The rate and the obtained tea extract contained a large amount of galacturonic acid. Further, the yield of the amino acid from the tea raw material can be improved. Moreover, the tea extract obtained by the method of the present invention is rich in sweetness, richness and umami, and can be added to a tea beverage or the like to impart a sweet taste, a strong taste and an umami taste to the tea beverage or the like, or to enhance the tea. Sweet, savory and umami flavors such as oysters. Further, in the method of the present invention, since the viscosity in the enzyme treatment is lowered and smoothed by the enzyme treatment of the tea raw material, the step of separating the tea residue from the enzyme-treated slurry can be easily performed. Specifically, the time required for the separation, filtration, and the like can be greatly shortened, the workability at the time of manufacture can be improved, and the effect of lowering the manufacturing cost can be obtained by shortening the work time. [Embodiment] [Best Mode for Carrying Out the Invention] The tea to be used as a raw material in the method of the present invention, for example, from the buds and leaves of the evergreen tree tea tree of the Camellia family (scientific name: Camellia sinensis (L) O. Kuntze) Leaves obtained from stems, stems, etc., non-fermented tea made from tea, semi-fermented tea and fermented tea. For non-fermented tea, for example, decocted tea, coarse tea, roasted tea, jade, crown tea, milled tea, etc., steamed non-fermented tea, or Ureshino 201215327 tea, Qingliu tea, various Chinese tea, etc. Tea; in the case of semi-fermented tea, for example, tea, Tieguanyin tea, oolong tea, etc.; for fermented tea, for example, black tea, Pu'er tea, Apofan tea, ochre tea, and the like. Further, a tea obtained by incubating unfermented tea or semi-fermented tea with flowers may be used. Among these, green tea, oolong tea, jasmine tea and the like are preferable from the viewpoint of having a fresh and natural aroma or obtaining a tea extract having a sweet taste, an umami taste and the like. The method of the present invention is characterized in that: (A) protease, (B) tannin, and (C) an enzyme preparation having a polygalacturonase activity of 20,000 U/g or more for the tea raw material, which is for tea One gram of the raw material was added in an amount such that the polygalacturonase activity was 800 U or more and subjected to extraction treatment. The (A) protease used in the enzyme treatment according to the present invention is an enzyme which hydrolyzes the peptide bond of a protein or a peptide. The protease is not particularly limited, and proteases of animal or plant origin or microbial origin can be used, for example, Protease A "Amano", Protease "Amano", Protease P "Amano" 3G, Protease N "Amano", Pancreatin F, Papain W-40. > P rome 1 ai n F (The above is manufactured by Amano Enzyme Co., Ltd.): Sumizyme (registered trademark) AP, LP, MP, FP, LPL (above is manufactured by Shinsei Chemical Industry Co., Ltd.); Protin (registered trademark) FN ( Daiwasei (registered trademark) 2P, Denazyme (registered trademark) AP, XP-415, refined papain for food, Bioprase (registered trademark) and 1^-416F' SP-4FG, SP-15FG (above) It is manufactured by Nagase Chemtex); Orientase (registered trademark) 22BF, 0〇N, ONS, 20A (above is HBI); Morsin (registered trademark) F, PD enzyme, IP enzyme, 201215327 AO-Protease (above is Kikkoman) Company system); Sakanase (manufactured by Keji Pharmaceutical Co., Ltd., protease derived from pasta); Punchdase (registered trademark) NP-2, P, soluble papain, protease YP-SS (above: Yakult Pharmaceutical Co., Ltd.); Flavorzyme ( Note Trademark), Protamex (registered trademark), Neutrase (registered trademark), alkaline protein (Alkalase) (registered trademark) (Novozyme Japan); Kokulase (registered trademark) SS, P (above is Mitsubishi Chemical Food Co., Ltd.) : VERON PS, COROLASE PN-L, COROLASE N, COROLASE 7089, VERON W ' VERON P (above, AB enzyme company); ProtinP, Deskin, Depirace, ProtinA, Thermoase (registered trademark) (above is Daiwa Kasei Co., Ltd.) ;Orientase (registered trademark) 90N, 10NL, 22BF, Nucleixin (registered trademark) (above is HBI company); Alloase (registered trademark) AP-10 (manufactured by Yakult Pharmaceutical Co., Ltd.); Enzylon NBS (made by Luodong Chemical Industry Co., Ltd.) ); Actinase (registered trademark) AS, AF (above is Kodak Pharmaceutical Co., Ltd.); alkaline protease GL440, Purafect (registered trademark) 4000L, Protease 8 99, Protex 6L, Tasinase (registered trademark) (manufactured by Genencor) Further, for example, animal-derived pepsin, trypsin, and the like. These proteases may be used singly or in combination of two or more kinds. The amount of the (A) protease used varies depending on the valence and the like, and cannot be ambiguous, but for every 1 gram of the tea raw material, for example, usually about 0.01 U to about 100 U, preferably about 1 U to about 80 U. . Further, the (B) tannase used for the enzyme treatment according to the present invention is not particularly limited as long as it has an activity of decomposing tannins. -10- 201215327 Specifically, for example, a tannase-producing bacterium belonging to the genus Pythium, Penicillium, Rhizopus, Mucor, etc., which is usually used in the culture of the filamentous fungi, is solid according to the usual method. The culture or liquid culture is carried out, and the obtained culture or the treated product thereof is refined according to a conventional method. In addition, a commercially available tannin enzyme such as a tannin enzyme "Kikkoman (5,000 U/g)" (manufactured by Kikkoman Co., Ltd.) and a tannin enzyme "Kei Kawan (500 U/g)" (Kikkoman Co., Ltd.) can be used. ), tannase (manufactured by Mitsubishi Chemical Corporation), Sumizyme TAN (manufactured by Shin-Nippon Chemical Co., Ltd.), and the like. These tannins may be used singly or in combination of two or more kinds. (B) The amount of tannin used, the visual acuity, etc. may not be the same, but for every 1 gram of the tea raw material, for example It is usually in the range of from about 0.1 U to about 50 U, preferably from about 0.5 U to about 45 U. In the method of the present invention, in addition to the protease and the tannase, the sputum will have an enzyme preparation having a polygalacturonase activity of 2000 0 U/g or more, and 1 gram of the tea raw material is added to make the polygalactosaldehyde The acidase activity is more than 800 U and is subjected to extraction treatment, which is an inherent feature, whereby 'the yield of soluble solid components derived from tea raw materials can be greatly improved' and the obtained tea extract is rich Contains galacturonic acid and amino acid and has a remarkable effect of becoming rich in sweetness, richness and umami taste. Techniques for treating and extracting tea raw materials with pectinase, as previously described, are known prior to the application of this application. Further, in the case where the pectinase is added and extracted in addition to the protease and tannase, the tea raw material can be obtained by extracting and extracting only the protease and the tannin. However, if the tea raw material is added with a protease and a tannase, it is usually added to the tea raw material in an amount of usually 800 U or more, preferably ιοοου to -11-201215327.

More preferably, from 1000 U to 10000 U, more preferably from 1500 U to 5000 U, of polygalacturonase and extraction treatment, about 40% to about 80% by mass of the tea raw material (dried tea) can be obtained. An unexpected phenomenon, and as the cell wall component decomposes, a large amount of galacturonic acid is formed, and the amount of extraction of the amino acid is also increased. With the increase of the odor, sweet taste, rich taste, etc., The high-yield tea extract is rich in flavor, and the tea tissue can be efficiently decomposed to improve the extraction efficiency of the water-soluble component. Polygalacturonase is a pectinase. In general, enzymes classified as pectinase include polygalacturonase, pectin lyase, and pectin methylesterase. Polygalacturonase, an enzyme that hydrolyzes the α-1,4 linkage of the polygalacturonic acid backbone in pectin; a pectin lyase, a polygalacturonic acid backbone in pectin The α-1,4 bond is an enzyme that is decomposed by the β-desorption reaction; the pectin methyl esterase is an enzyme that hydrolyzes the methyl ester of pectin. The pectinase is a central enzyme in the enzyme group that causes the tissue of the plant to collapse. The technique of treating and extracting the tea raw material with pectinase is as described above before the present invention. However, in the past, for example, the pectinase described in the above-mentioned patent documents and the like is used in an ordinary amount of addition and the enzyme treatment of the tea raw material is not enough to sufficiently decompose the cell tissue of the tea. Therefore, it is investigated whether any of the polygalacturonase, pectin lyase, and pectin methyl esterase in pectinase is particularly effective for the cell tissue of tea, and it is found that even polygalacturonase It is also effective alone, and the cell tissue can be sufficiently decomposed by using a higher activity unit than the conventional user. -12- 201215327 Also, in this specification, polygalacturonase activity is based on the Somogyi-Nelson method (J. Biol. Chem. 153, 3 7 5 - 38 0, 1994), with polygalactose The aqueous solution of aldehyde acid acts as a substrate for the polygalacturonase, and the reducing sugar which is the enzyme reaction product is determined by colorimetric method. The enzyme is 1 unit (1 U), which means that it is generated in 1 minute. The amount of enzyme that galactose awake sour Ιμηιοί. For the above-mentioned pectinase, for example, Pectinase PL·“Amano”, pectinase G “Amano” (above, manufactured by Amano Enzyme Co., Ltd.), Pectinase-GODO (manufactured by Contract Alcohol Co., Ltd.), Sucrase (registered trademark) ) A, N., S (made by 'Mitsubishi Chemical Food Co., Ltd.), Sumizyme (registered trademark) AP-2, SPC, SPG, MC, PX, liquid Sumizyme AP-2, (The above is New Japan Chemical Industry Co., Ltd.) , Pectinase XP-5 3 4 (manufactured by Nagase Chemtex), Pectinex (registered trademark), Pectinex UltraSP-L, Ultrazyme (registered trademark), Vinozym (registered trademark), Citorozym (registered trademark), perezym (registered trademark) ( The above are manufactured by Novo Nordisk Bioindustry Co., Ltd.; Cellulosin (registered trademark) PC5, PE60, PEL, soluble Pectinase T (manufactured by Sigma), Pectinase SS, Pectinase HL (manufactured by Yakult Pharmaceutical Co., Ltd.), and the like. Among these, pectinase having a particularly high polygalacturonase activity is, for example, 'Sumizyme AP-2, SPC, and SPG (the above is manufactured by Shin-Nippon Chemical Co., Ltd.). The polygalacturonase activity of a commercially available pectinase preparation is usually from about 500 U/g to about 20,000 U/g. Therefore, in order to add 800 U to 1 g of the tea raw material, it is necessary to add 1 g of the tea raw material to a large amount of pectinase preparation of 〇 4g to i 6g -13 - 201215327. At this time, if the amount of the enzyme preparation added to 1 g of the tea raw material is, for example, 0.06 g or more, particularly 0.08 g or more, the excipient or other ingredients may have a strong influence on the tea extract, and there are the following problems: The taste of the tea extract is light, and the unnatural taste of the tea is imparted to the tea, or the taste is generated, which has a bad influence on the taste. Therefore, although a highly active pectinase having a polygalacturonase activity of 20,000 U/g or more can be directly used, when it is a pectinase preparation having a polygalacturonase activity of less than 20,000 U/g, for example, The enzyme preparation needs to be purified by precipitation with a water-miscible organic solvent (acetone, ethanol, etc.), isoelectric precipitation, ultrafiltration, gel filtration, etc., and a polygalacturonase activity of 20,000 U/g or more is recovered. Segment and use. Further, in the extraction treatment, in addition to the addition of the above (A) protease, (B) tanninase, and (C) polygalacturonase, it is further added from Trichoderma longibrachiatum or Richter wood. The cellulase of the mold (Trichoderma re esei) is extracted to more efficiently decompose the tea tissue and increase the extraction efficiency of the water-soluble component. Techniques for treating and extracting tea with cellulase are as previously described and are known prior to the application of this application. In addition, when proteases and tannins are added to tea raw materials, cellulase derived from Aspergillus niger or Trichoderma viride is added and extracted, compared with only protease and tannin. When the enzyme is extracted and extracted, the corresponding effect can be obtained. However, 'solution: if the tea raw material is added with protease and tannin, 'addition of fiber-14-201215327 from the Trichoderma longibrachiatum or Trichoderma reesei enzyme and extract, It can fully decompose cell tissue. The above cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei, for example, Cellulosin (registered trademark) T3 (manufactured by HBI Corporation), Sumizyme (registered trademark) CS, C (above Nippon Chemical Industry Co., Ltd., Cellulase SS (manufactured by Nagase Chemtex Co., Ltd.), Sucrase (registered trademark) C (manufactured by Mitsubishi Chemical Food Co., Ltd.), and the like. The amount of cellulase used in T rich 〇derma longibrachiatum or Trichoderma reesei varies depending on the price of vision, and cannot be ambiguous, but for example, 1 gram of tea raw material Typically, it is in the range of from about 0.1 U to about 200 U, preferably from about 0.5 U to about 100 U, more preferably from about 1 U to about 50 U. In the present invention, a hemicellulase, a pro-pectinase, a glucoamylase, a polyglucose, a polymannerase, an α-gal-lactosidase may be further used without departing from the effects of the present invention. Other saccharolytic enzymes. An example of the embodiment for producing the tea extract of the present invention is as follows: Prepare 4 parts by mass to 4 parts by mass of water relative to 1 part by weight of the tea raw material, and if necessary, dissolve the tea raw material. 〗 〖% by mass to 1% by mass of ascorbic acid or sodium ascorbate solution, adding a tea raw material therein and optionally cooling at about 60 ° C to about 1 21 ° C for about 2 seconds to about 20 minutes after sterilization . Next, first add the tannin enzyme and mix it evenly, and then add the protease and the enzyme preparation having the polygalacturonase activity of 20,000 U/g or more, so that the added amount is for the tea raw material, the polygalacturonase The activity is 800 U or more, and is about 2 Torr to about 6 Torr: about 3 〇 -15 - 201215327 to about 24 hours of enzyme treatment. After the enzyme treatment, the enzyme is inactivated and cooled at about 601: to about 121 ° C for about 2 seconds to about 20 minutes, and separated by a separate separation method such as centrifugation or filter paper filtration to obtain a clarified tea extract. The obtained tea extract can also be expected to be in the form of a concentrate using an appropriate concentration method. By using the above enzyme treatment and extraction, an amino acid can be produced in an amount of about 4 times to about 5 times compared with the tea extract which is not completely subjected to the enzyme treatment, and the cell tissue of the tea raw material is decomposed to generate a large amount of galactose. The acid can be converted into a soluble solid component from about 40% by mass to about 80% by mass of the tea used as a raw material. By the above method, the yield of the solid component, the yield of the amino acid, and the yield of the galacturonic acid are increased from the tea raw material, and as a result, the following tea extract can be obtained: (a) the extract of the tea extract The total solid content (in terms of Bx) is 1.1 to 5% by mass of galacturonic acid, (b) the mass ratio of galacturonic acid/tannin is 0.04 to 0.8, and (c) galacturonic acid/ The mass ratio of the amino acid is 〇·〇 8 to 0.8; preferably (a) is 1.2 to 4% by mass based on the total solid content (in terms of Bx) of the tea extract, and galacturonic acid is used. (b) the mass ratio of galacturonic acid/tannin is from 0.06 to 0.4, and (c) the mass ratio of galacturonic acid/amino acid is from 0.14 to 0.6; more preferably (a) the extract of tea The total solid content (in terms of Bx) is 1.3 to 3% by mass of galacturonic acid, (b) the mass ratio of galacturonic acid/tannin is 0.07 to 0.2, and (c) galacturonic acid/ The mass ratio of the amino acid is from 0.19 to 0.4. In addition, galacturonic acid gives the impression that the impression of high-grade tea such as matcha is soft and sticky 201215327 'has a refreshing sour taste. Therefore, it is presumed to have a bitter taste masking effect, such as odor masking and thickening, and it is estimated that galacturonic acid The increase is the important factor of the sweet taste, rich taste and umami taste of the tea extract of the present invention. m * The tea extract of the present invention can be expected to be filled in the container or heat-sterilized before filling. Thereby, it can be in a state that can be stored for a long time. Further, the tea extract of the present invention can be directly used in a liquid form, but it is also possible to obtain a powder by adding an excipient such as dextrin, chemical starch 'cyclodextrin or gum arabic to the extract. shape. Hereinafter, the present invention will be more specifically described by way of examples and comparative examples. EXAMPLES Reference Example 1 Determination of polygalacturonase activity (Somogyi - N?lS〇n method: refer to J. Biol. Chem. 1 5 3, 3 75 -3 80, 1994) in containing 1% To 0.9 ml of a 50 mM acetate buffer (pH 4.5) of polygalacturonic acid, 0.1 ml of an appropriate (moderate) dilution of the enzyme solution was added. After the mixed solution was reacted at 45 ° C for an appropriate (moderate) time, the enzyme was inactivated by heating in a boiling water bath for 1 Torr, and then cooled to serve as a reaction liquid. Add 3 ml of Somogyi copper reagent to 3 ml of the reaction solution, heat in a boiling water bath for 10 minutes, ice-cool and add 0.3 ml of Nelson reagent, stir well with a test tube mixer, add 3 ml of ion-exchanged water, and stir well with a test tube mixer. . The solution was treated by a centrifugal separator at 900 rpm for 3 minutes, and the absorbance (Abs.) of the supernatant at 500 nm was measured. On the other hand, the inactivated person -17-201215327 was preheated by using an appropriate (moderate) dilution of the enzyme solution, and the same operation as described above was carried out as the blank absorbance. From the enzyme concentration used, the enzyme reaction time, and the absorbance, calculate the galacturonic acid μπιοί number produced by the enzyme lg in 1 minute as the unit (U) per lg of the enzyme. Measurement of enzyme and polygalacturonase activity 値: Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.): i2400 U/g Cellulosin PE 60 (manufactured by HBI Co., Ltd.): 20600 U/g

Sumizyme MC (manufactured by Shin-Nippon Chemical Industry Co., Ltd.): l690U/g SuCraseN (manufactured by Mitsubishi Chemical Corporation): 4550 U/g Reference Example 2 Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.) l〇〇g (polygalactose measured above) The aldase activity: 1 2400 U/g) was dissolved in 1 000 g of ion-exchanged water, and it was concentrated in a furnace by Vivaflow (registered trademark) 50 VF05P2 (segment molecular weight: 30,000: manufactured by Sartorius Co., Ltd.), and 30 ml of the unpassed portion was recovered, followed by freeze-drying. Reference material 2 (12.0 g: polygalacturonase activity measured above: 8 6 5 00 U/g) was obtained. Example 1 Green tea leaves (manufactured by Chinese steaming method) were added to a solution containing 6 g of sodium ascorbate in 900 g of soft water, and sterilized at 80 ° C for 5 minutes, and cooled to 45 ° C. A tannase (manufactured by Mitsubishi Chemical Food Co., Ltd.: 500 U/g) lg was added thereto, and the mixture was stirred for 15 minutes. Then, Protease Μ (manufactured by Amano Enzyme Co., Ltd.: 5 5 00 U/g) lg and reference product 2 (for 1 g of tea, the polygalacturonase activity measured by the above was 4152 lJ/g) 4.8 g and dissolved, The enzyme treatment was carried out for 8 hours at 40 °C. -18- 201215327 After the enzyme treatment, it is sterilized at 90 ° C for 10 minutes 'cooling to 30 ° C, and then removing the solid residue of the tea leaves with cloth. 'Used on No. 2 filter paper (8 cm) pre-coated with cellulose powder L〇g's Nutsche filter was suction filtered at a fixed pressure (pressure reduction of 13.3 3 KP a) to obtain a clear extract of 825 g (3 minutes and 42 seconds for filtration). The extract was concentrated under reduced pressure to obtain 165.3 g of a concentrated solution of B? This concentrated solution was heat-sterilized at 95 ° C for 3 〇 seconds, and after being filled in a sealed container, it was rapidly cooled to room temperature to obtain a green tea extract of the product 1 of the present invention. Example 2 The amount of the reference product 2 in Example 1 was changed from 4.8 g to 2.4 g (for 1 g of tea leaves, the polygalacturonase activity measured by the above was 2076 U/g), and the same was carried out. Example 1 was carried out in exactly the same operation (the time required for filtration was 4 minutes and 25 seconds) to obtain the product 2 (1 4 9.1 g) of the present invention. Example 3 The amount of reference product 2 in Example 1 was changed from 4.8 g to 1.2 g (for a tea leaf 1 g 'the polygalacturonase activity determined by the above was 1 8 8 U/g), The same operation as in Example i (5 minutes and 5 seconds for filtration) was carried out to obtain the present invention 3 (1 3 8.5 g). Example 4 _ The reference product 2 (4.8 g) in Example 1 was changed to add C e 11 u 1 〇si η PE60 (5.0 g '1 g for tea leaves') as determined by the polygalacturonase activity described above. 1 〇3 〇U/g) 'Besides this, the same operation as in Example i (5 minutes and 21 seconds required for filtration) was obtained, and the present invention 4 (〗 4 6 3 g) was obtained -19-201215327 Example 5 In addition to the addition of the reference product 2 (4.8 g) in Example 1, Sumizyme C (cellulase derived from Trichoderma longibrachiatum manufactured by Shinjuku Chemical Industry Co., Ltd.: 1 500 00/g) was added. 25 g, in addition to The same operation was carried out in Example 1 (the time required for filtration was 3 minutes and 21 seconds), and the present invention 5 (1 6 7 · 3 g) was obtained. Example 6 In addition to the addition of Reference Product 2 (4.8 g) in Example 1, Cellulosin T3 (cellulase derived from Trichoderma reesei: 2600 U/g manufactured by HBI Co., Ltd.) was added in an amount of 0.25 g, except that it was carried out in the same manner as in Example 1. The same operation (3 minutes and 32 seconds for filtration) was carried out to obtain the inventive product 6 (1 65.4 g). Reference Example 3 150 g of Sumizyme MC (manufactured by Nippon Chemical Co., Ltd.) (polygalacturonase activity·1 690 U/g measured as described above) was dissolved in ion-exchanged water (1,500 g) and washed, and centrifuged (4,500 x g, 5 points) The precipitate was recovered and lyophilized to obtain Reference Product 3 (9.8 g of the polygalacturonase activity measured by the above: 20770 U/g). Example 7 The reference product 2 (4.8 g) in Example 1 was changed to the reference material 3 (1 g to the tea leaf, and the polygalacturonase activity measured by the above was 1018 U/g) 4.9 g, except The same operation as in Example 1 was carried out except that the time required for filtration was 4 minutes and 49 seconds, and the present invention 7 (153.2) was obtained. Reference Example 4 SucraSeN (manufactured by Mitsubishi Chemical Foods Co., Ltd.) i00g (polygalacturonase activity of the above-mentioned measurement -20-201215327: 4550 U/g) was dissolved in ion-exchanged water l〇〇〇g to Vivaflow (registered trademark) 50VF05P2 (different molecular weight: 30,000: manufactured by Sartorius Co., Ltd.) was subjected to ultrafiltration and concentration, and 25 ml of a non-passing portion was collected, followed by lyophilization to obtain a reference product 4 (10.0 g, polygalacturonase activity measured by the above: 32,000 U) /g). Example 8 The reference product 2 (4.8 g) in Example 1 was changed to the reference material 4 (relative to 1 g of tea leaves, the polygalacturonase activity measured by the above was 1 600 U/g) 5.0 g, except Other than the same operation as in Example 1 (the time required for filtration was 4 minutes and 16 seconds), the product of the present invention 8 (1 5 5.4 g) was obtained. Comparative Example 1 In Example 1, no enzyme was used at all, and otherwise The same operation as in Example 1 (the time required for filtration was 1 〇 25 minutes) was obtained to obtain Comparative Product 1 (66.8 g). Comparative Example 2 In the same manner as in Example 1, except that the reference product 2 (4.8 g) was used, the same operation as in Example 1 (the time required for filtration was 9 minutes and 57 seconds) was obtained, and Comparative Product 2 (72.9 g) was obtained. Comparative Examples 3 to 5 The reference product 2 (4.8 g) in Example 1 was changed to 2.0 g of Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.) (for 1 g of Zhu Ye, the polygalactosaldehyde measured by the above) Acid enzyme activity was 24 8 U/g), Sumizyme MC (manufactured by Shin-Nippon Chemical Industry Co., Ltd.) 2.0 g (for a tea leaf 1 g, the polygalacturonase activity measured by the above was 33.8 U/g), SuCraSeN (Mitsubishi 2.0 g (manufactured by Chemical Foods Co., Ltd.) (1 g of tea, the polygalacturonase activity measured by the above -21 - 201215327 is 9 1 U/g), except that the same operation as in Example 1 was carried out completely. Comparative products 3 to 5 (the time and yield of filtration, and other measurement combinations are shown in Table 1 below). Comparative Examples 6 to 8 (1 gram of polygalactose for tea leaves by using a large amount of commercially available pectinase) Example of the aldehyde acidase activity of 8000 U or more) The reference product 2 (4.8 g) in Example 1 was changed to use Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.) 8. 〇g (for tea 1 g, The polygalacturonase activity measured by the above was 992 U/g), and Sumizyme MC (manufactured by Shin-Nippon Chemical Industry Co., Ltd.) 5〇. g (for 1 g of tea, the galacturonase activity measured by the above is 845 U/g), Sucrase N (manufactured by Mitsubishi Chemical Foods Co., Ltd.) 20 g (for 1 g of tea, the polygalacturonase measured by the above) The activity was 910 U/g), and the same operation as in Example 1 was carried out completely. 'Comparative products 6 to 8 were obtained (the time and yield of filtration, and other measurement 値' are collectively shown in Table 1 below). Component Analysis For the inventive products 1 to 8 and comparative products 1 to 8, the concentration (% by mass) of tannin, amino acid and galacturonic acid was measured. Determination method Amino acid: Amino acid automatic analyzer Tannin: iron tartrate galacturonic acid: high-speed liquid chromatography (HPLC) method The yields of the inventive products 1 to 8 and comparative products 1 to 8 from green tea raw materials And the determination of each component 浓度 (concentration) and the time used for filtration, as shown below. -22- 201215327 Filtration time required 3 minutes 42 seconds 4 minutes 25 seconds 5 minutes 52 seconds 5 minutes 21 seconds 3 minutes 21 seconds 1 3 minutes 32 seconds L --- 1 1 4 minutes 49 seconds 4 minutes 16 seconds 10 minutes 25 seconds 9 minutes 57 seconds 7 minutes 12 seconds 8 minutes 16 seconds 7 minutes 57 seconds 4 minutes 25 seconds 4 minutes 56 seconds 4 minutes 47 seconds Galacturonic acid concentration (%) 0.870 0.776 0.661 ii 0.674 0.921 0.943 0.641 0.665 0.018 0.061 0.348 0.163 0.225 0.521 0.374 0.456 Tannin concentration (%) 8.51 8.96 9.32 8.85 , 7.91 8.09 9.02 9*13 17.82 15.32 12.34 14.68 13.21 8.89 5.62 6.54 Amino acid concentration (%) CN rn 3.38 3.45 3.32 | 3.14 00 cn 3.21 1 3.32 CN 5.57 4.53 5.02 4.47 3.18 2.01 2.68 Extract yield (g) 165.3 149.1 138.5 146.3 167.3 165.4 142,3 66.8 72_9 103.5 83.1 96.5 158.5 225.2 175.6 Pectin enzyme sweep «-Η nml ΠΠΙΓ |1 4152 2076 1038 1030 i 4152 1 41 52 1 1018 1600 Unused Unused 248 33,8 992 910 og 2Wei 3 M Gallium _ Diluted S Another 嫛 莉 莉 s &&<s<N 〇wi 00 inch 1 〇〇 — 1 〇 〇〇(Ν 〇(N 〇fN 〇〇〇50.0 20.0 习 习 86 86500 86500 86500 20600 86500 1 86500 1 1 20770 32000 12400 1690 4550 12400 1690 4550 Enzyme name 2 ng < ^ I* ε熙 2ng Is s囤Sag em ! 囤ε囤3豳Cellulosin PE60 βΜ εForging 艮Ν S Sng gM !鹪s circumference 5豳Cellulosin T3 Sumizyme MC Fine product Sucrase N Furnace concentrate Sumizyme AP2 Sumizyme MC Sucrase Ν Sumizyme AP2 Sumizyme MC Sucrase N The present invention 1 product 2 invention product 3 product product 4 invention product 5 invention product 6 invention product 7 invention product 8 comparison product 1 comparison product 2 comparison product 3 comparison product 4 comparison product 5 Comparison product 7 comparison product 8 . Title ⁄13⁄43⁄4: Jian aat-^isir-e-ng镒 q-l-x, ΠΗα^ distillate-out s^zilng^ajq. lHH}fl-H title-mKel, iodine 辄 13⁄43⁄4 伥ΐιπ°α 镒qq -ιτ- 201215327 As shown in Table 1, add protease, tannin, and add 1g for tea to the tea raw material The present inventions 1 to 8 and the comparative products 6 to 8 obtained by extracting the lacturonanase amount in an amount of 800 U or more, compared with the comparative product in which the enzyme is not used at all, the protease and the tannin, and the comparative product are extracted. 2. Adding protease, tannase and any of the comparative products 3 to 5 obtained by extracting 1 g of polygalacturonase of less than 800 U of tea, obviously, the filtration time is greatly shortened, and the workability is improved a lot. 'The above-mentioned shortening of the filtration time, although the difference in minute units in the above-mentioned small preparations is not greatly different, but in the industrial production of general extracts, the filtration step limits the operation time of the total stroke.

The steps of V are expected to improve significantly when industrially mass-produced (several tons to tens of tons). Further, as shown in Table 1, the contents of the amino acid were greatly increased compared with the comparative product 1 in which the enzyme was not used at all, the comparative products 2 to 8 using the protease and the tannin, and the products 1 to 8 in the present invention. . The present inventions 1 to 8 and the comparative products 6 to 8 obtained by extracting green tea raw materials with protease, tannase, and polygalacturonase of 800 U or more, compared with green tea raw materials only Comparative product 2 obtained by extracting protease and tannase, and the yield of the extract (Bx4 8) was increased by about 2 times', and the extract was obtained in a very high yield. Further, in addition to the enzyme used in the product 1 of the present invention, the present invention 5 obtained by using a cellulase derived from Trichoderma longissima and a cellulose-24-201215327 enzyme obtained from Trichoderma reesei are used. In the present invention 6, the yield of the extract is further increased. In the products 2 and 3 of the present invention, the use amount of the polygalacturonase of the present invention 1 is reduced, and the yield of the 'batch (Bx48.) is less than that of the present invention 1 but the right is dry, but if compared The product 2 to 5 was increased by about 1.3 to about 2 times, and it was found that the yield of the soluble solid component derived from the tea raw material was greatly increased by the method of the present invention. The comparative product 1 which does not use the enzyme at all is almost free of galacturonic acid, and the comparative product 2 'galacturonic acid obtained by the action of only the protease and the tannin enzyme for the green tea raw material is only about 〇.〇6 mass%. However, the pectinase was added and the obtained comparative products 3 to 8 and the present invention were added to 8 and contained galacturonate. 16% by mass to 〇.92% by mass. Among them, it is explained that the concentration of galacturonic acid increases as the unit of polygalacturonase activity added increases. For the present inventions 1 to 8 obtained by extracting 1 g of polygalacturonase of 800 U or more, the concentration of galacturonic acid in the extract is 0 · 66% by mass to 〇 _ 9.4% by mass. In particular, the present invention has a slightly lower concentration of amino acid and tannin than the comparative products 3 to 5. However, this is considered to be due to an increase in the decomposition component of the cell wall, resulting in a relative decrease in the concentration of the amino acid and the concentration of tannin. In addition, proteases, tannins are added to the tea raw material, and polygalactosaldehyde is added to 1 g of the tea leaves. The enzyme preparation having an acid enzyme activity of less than 20,000 U/g is added in an amount such that the polygalacturonase activity is more than 800 U and the comparative products 6 to 8 are obtained, although the solid content yield is high, but -25- 201215327 The respective concentrations of amino acid, tannin, and galacturonic acid are relatively lower than those of the present inventions 1 to 8, and it is considered that the tea extract contains ingredients derived from excipients and the like in the enzyme preparation. . Table 2 below shows the yields of soluble solid components and the yields of the respective components (calculated from Table 1) of the green tea raw materials of the products of the present invention, to 8 and Comparative Products 1 to 8. -26- 201215327 (%) §After attack and Xin Zhen thief 91.1 S.0 660 inch-a 9-1 16Ό 96Ό 5.0 inch 00 92 -.0 so ε·0 i 08Ό

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Ds籴靡鹦鹉围® 3JV ^^Z!S3S uixziums ng籴靡雀豳豳NJV i^zlsns nnDi us3UIXZJUIns 昭跃_鹪片靼zions usi^2!sns zs2°ns 2vus^z!is υ2ωε^2!εη § zl3ns CN嗽 inch 唣誃 件 卜 睬鎞 镒 镒 镒 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^卿|Exporting pure 韪0 reward, 韪腾113⁄43⁄4伥I 镒 镒 - \ 201215327 As shown in Table 2, compared with the comparison product 1 which does not use enzyme at all, add protease and tannin and extract the comparative product 2 to 8 and the inventive products 1 to 8, the yield of amino acids derived from tea leaves was increased to 4 to 5 times. Further, in addition to the protease and the tannase, the polygalacturonase of 8 OOU or more is added to 1 g of the tea leaves, and the inventive products 1 to 8 and the comparative products 6 to 8 obtained by extraction are compared with the addition of protease and tannase. And for the comparison products 3 to 5 obtained by extracting 1 g of the polygalacturonase of less than 800 U of tea, the yield of amino acid from the tea leaves is increased by about 20%. Further, regarding the tannin yield from the tea leaves, the present inventions 1 to 8 and the comparative products 3 to 8 obtained by extracting polygalacturonase in addition to protease and tannin are derived from tea leaves. The tannin yield increases as the solid component yield increases. In particular, in addition to the addition of a protease or a tannase, the present inventions 1 to 8 and comparative products 6 to 8 obtained by extracting 1 g of polygalacturonase having 1 g of tea leaves are derived from tea leaves. The yield of tannin is about 2 to 14% with respect to the quality of the tea. Compared with the comparative product 1 which does not use the enzyme at all and the comparative product 2 which uses the protease and the tannin, the yield is about 20%. In the products 1 to 8 and the comparative products 6 to 8, the yield of galacturonic acid derived from tea leaves was about 0.80% to 1.54%, and it was found that a large amount of galacturonic acid was formed. On the other hand, Comparative Products 6 to 8 used the same degree of polygalacturonase activity units as in the present inventions 3, 4, and 7, although the yield of galacturonic acid was the same degree, but the solid content yield was compared. The present invention products 3, 4, and 7 are more than -28-201215327 'particularly the comparative product 7 having a larger absolute amount of the added enzyme preparation, and the second is the comparative product 8 °. 'It is expected that the comparative products 6 to 8 contain a large amount of A component of an excipient or the like in an enzyme preparation. Functional evaluation The inventive products 1 to 8 and the comparative products 1 to 8 were diluted with ion-exchanged water to 160 × (B X 0 · 3), and then [well-trained] annotated product evaluation. The evaluation method is based on bitterness, sweetness, umami, and balance. Each is very good: 1 point, good score, slightly better: 6 points, slightly worse: 4 points, difference: 2 points, very poor: 〇 We perform faculty evaluation and record the comment. The average score and the average content of the reviews are shown in Table 3 below. -29-

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Tooth transport 13⁄4 her 1 direction · 譃 譃 韹迤 擗 漉袼 S S S S S S S - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -媸迤 籼 戡 戡 戡 s s 痤 痤 掩 掩 s s 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 迤 S S S S媸迤脉糊ο 1 出-Β- Η jm (N <N CN — 〇〇1〇v〇OS — Ό\ (N — VO ν〇00 »ri ON 寸 inchb'd ν〇卜ν〇(N V〇cn inch»ri 00 七^r cn — l〇VO m (si rf vS 〇〇»ri CN in m ... 1—Η rn 〇S 昍4Κ 旺赵张oo 00 cn cn 5: 〇»ns 〇 OS 〇iri ο (Ν ο CN 〇(N 〇00 o 〇Ο 1 ro Ο 窆v〇>n 〇v〇ng 耀 丧 &><yi S3 2 C <υ ε ε 〇 〇 5 ❹ 6 Pan S z 0 su 1 <<υ ! 1 u 2 0> BB <υ ϋ t& •CO mm 1 螂 00 ng Distillation ^-» ng 镒JJ CN ng 镒m ng 镒jJ a· ng 镒Λ3 »nu JlJ ο ng 麄 ng ii a 00 Ππ β 〇JJ屮, 伥ng 镒-Ie- 201215327 As shown in Table 3, 'Comparative product 1 without enzymes was evaluated as: fresh and sweet taste of green tea Weak 'has a strong bitter taste, and has low evaluations on bitterness, sweetness, umami, and balance. Also, 'Comparative product 2 obtained by adding only protease and tannase to green tea raw materials, compared with Comparative Product 1, obtained The following evaluation: green tea The umami taste is strong, the bitterness is weaker than the comparison product 1, but it is still quite strong. 'Lack of sweet taste. The evaluation of bitterness, sweetness, umami and balance is higher than that of the comparative product 1. In contrast, In addition to the protease and the tannase, the enzyme preparation having a polygalacturonase activity of 20,000 U/g or more is added and extracted in an amount of 1 gram or more of the polygalacturonase activity of the tea leaves. The products 1 to 8' were evaluated as follows: the umami, sweet and strong taste of green tea is strong, the bitter taste is light and slight, and the overall flavor balance is good, which is highly praised for the taste of high-grade matcha. On the other hand, Adding proteases and tannins to the tea 1 g of less than 800 U of polygalacturonase and extracting the comparative products 3 to 5, the evaluation is: although a certain degree of green tea umami, sweet taste However, the bitter taste is somewhat prominent, and the balance is poor, which is inferior to the evaluation of the present invention 1 to 8. Further, in addition to the addition of the protease and the tannase, the enzyme having a polygalacturonase activity of less than 20,000 U/g is further used. The comparative product 6 to 8 obtained by adding and extracting the polygalacturonase activity to an amount of 800 U or more for 1 g of the tea was evaluated as follows: although the taste and sweetness of the green tea were felt to some extent, I will feel the sweetness and miscellaneous taste of the tea, and the balance -32- 201215327 is a little bit worse. In particular, the comparative product 7 and the comparative product 8' which have a large absolute amount of the enzyme preparation will strongly feel the sweet taste and the miscellaneous taste of the tea. The balance is poor and the flavor is poor. The ratio of galacturonic acid to the portrait is soft and sticky to the impression of high-grade tea such as Matcha, and it has a refreshing sour taste. Therefore, it is presumed to have a bitter taste mask, an odor mask, a thick feeling, etc. The increase of acid is an important factor for the sweet taste, rich taste and umami taste of the tea extract of the present invention. That is, in addition to the umami or sweet taste of the amino acid originally contained in the tea or the amino acid which is decomposed by the protease treatment, the galacturonic acid also exerts a masking effect, which is expected to obscure the bitterness of the catechin. Further, the sour taste or bitterness of gallic acid produced by the tannase treatment is further shielded, and the taste is improved. From the results shown in Tables 1 to 3, it can be considered that, in the present invention, galacturonic acid is relatively more abundant than other components, and therefore, the present inventions 1 to 8 and comparative products 1 to 8 ' Calculation: (a) galacturonic acid amount (mass) based on the total solid content of the tea extract (in terms of Bjc), (b) mass ratio of galacturonic acid/tannin, (c) half The mass ratio of lacturonic acid/amino acid. The results are shown in Table 4 below. -33- 2 1X20 3 -_-_-_-ΓΠΠ-.- 5 inch 嗽S27 m 氍m goose 0.279 0.230 0.192 0.203 0.293 0.297 0.200 0.200 0.012 0.011 0.077 0.032 0.050 0.164 0.186 0.170 galacturonic acid / tannin 0.102 0.087 _ 0.076 0.116 0.117 0.071 "0.073 0.001 0.004 0.028 0.011 0.017 0.059 0.067 0.070 galacturonic acid / solid content (%) 1.813 1.617 1.377 1.404 1.919 1.942 1.335 1.385 0.037 0.127 0.725 0.340 0.469 1.085 0.779 0.950 Pectinase-螂mm P 4152 2076 1038 1030 4152 1 4152 1 1018 1600 Unused unused 00 33.8 〇\ <N Ο σ\ 00 910 Addition amount of enzyme preparation for tea l〇〇g (g) 00 — inch <N* (N 〇» n 〇〇··< 00 1 Os 〇〇(N 〇(N 〇fN ο 00 50.0 20.0 12400 1690 4550 12400 1690 4550 Goose 3V B and #! him Account 86500 86500 86500 20600 86500 1 86500 1 20770 [ 32000 _ _ _ _ _ _ _ _ _ _ _ _ _ _ U Yaoβμ S'鹪•画画Cellulosin T3 1 Sumizyme MC 精品Sum Izyme AP2 Sumizyme MC Sucrase N Sumizyme ΑΡ2 Sumizyme MC Sucrase N 1 Inventive product 1 Inventive product 2 Inventive product 3 Inventive product 4 Inventive product 5 Inventive product 6 Inventive product 7 Inventive product 8 Comparative product 1 Comparative product 2 Comparison product 3 Comparison product 4 Comparison product 5 Comparison product ό Comparison product 7 Comparison product 8 _κ. 韪 Reward ^: Question »»|昍昍^^-6-0§^^' Zhao 誃 誃 & s s ril ril镒 five.聛 出 出 出 出 { { { { { { { { 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 2012 The content (mass) of galacturonic acid based on Bx is 1.3 to 2.0%, (b) the mass ratio of galacturonic acid/tannin is 0.07 to 0.12, and (c) galacturonic acid/amine The mass ratio of the base acid is in the range of 0.19 to 0.30. On the other hand, 'Comparative Products 1 to 5, (a) The content (mass) of galacturonic acid based on the total solid content (in terms of Bx) of the tea extract is less than 0.8%, (b) galacturaldehyde The mass ratio of acid/tannin is less than 〇.〇3, and the mass ratio of (c) galacturonic acid/amino acid is less than 0.08. Further, 'Comparative Products 6 to 8, (a) the content (mass) of galacturonic acid based on the total solid content (in terms of BX) of the tea extract is 0.78 to 1.1%, (b) galacturaldehyde The mass ratio of the acid/tannin is 0.059 to 0.07, and the mass ratio of the galacturonic acid/amino acid is 0.164 to 0.186, which is slightly lower than the products 1 to 8 of the present invention. Therefore, it is presumed that The difference is the sweet taste, the rich taste, the umami taste, etc. of the tea extract obtained by the present invention. Further, from the above examples, it can be considered that (a) the total amount of the tea extract is The milk content (mass) of the galacturonic acid based on the solid content (in terms of Bx) is 1.1 to 5%, and the mass ratio of (b) galacturonic acid/tannin is 0.04 to 0.8, and (c) The mass ratio of galacturonic acid/amino acid is 〇.〇8 to 0.8; preferably (a) the content of galacturonic acid based on the total solid content (in terms of Bx) of the tea extract ( The mass ratio is 1.2 to 4%, (b) the mass ratio of galacturonic acid/tannin is 0.06 to 0.4, and the mass ratio of (c) half-35 to 201215327 lacturonic acid/amino acid is 0.14 to 〇. 6; more佳] The total solid content (in terms of Bx) of the extract is based on the acid content (mass) of 1.3 to 3%, and (b) the galacturonic acid/single ratio is 0.07 to 0.2' and (c) ) galacturonic acid/amino acid: 〇·19 to 0.4, which can bring about the effect of the present invention. [Simple description of the figure] 4nt, tearing 0 [Description of main component symbols] None. a) The mass ratio of tea lactose aldehyde is -36-

Claims (1)

201215327 VII. Patent application scope: 1. A method for producing a tea extract, characterized in that (A) protease, (B) tannin, and (C) have a 20,000 u/g or more added to the tea raw material. The method for producing a tea extract according to the first aspect of the invention, wherein the tea material is green tea, oolong tea or jasmine tea. 3. The method for producing a tea extract according to claim 1 or 2, wherein the protease (A) is added in a range of 0.01 U to 100 U per 1 gram of the tea raw material. 4. The method for producing a tea extract according to any one of claims 1 to 3, wherein (B) the tannase is added in a range of from 0.1 U to 50 U per 1 gram of the tea raw material. 5. The method for producing a tea extract according to any one of claims 1 to 4, wherein the polygalacturonase activity of 1 gram of the tea raw material is added in an amount of 800 U or more (C) An enzyme preparation of polygalacturonase activity of 20000 U/g or more. 6. The method for producing a tea extract according to any one of claims 1 to 5, which further comprises the step of adding Trichoderma longibrachiatum or Trichoderma reesei from Trichoderma longibrachiatum or Trichoderma reesei The cellulase is subjected to extraction treatment. -37- 201215327 IV. Designated representative map: (1) The representative representative of the case is: None. (2) The symbolic representation of the symbol of the representative figure is simple: y» \\ V. If there is a chemical formula in this case, please reveal the chemical formula that best shows the characteristics of the invention: 〇 J ί