TW201215329A - Extract of teas - Google Patents

Abstract

The present invention provides an extract of teas which at least consists of tannin, glucose, galacturonic acid and cellobiose; wherein a mass ratio of glucose to tannin is 0.3 to 1.8, a mass ratio of galacturonic acid to tannin is 0.06 to 0.6, and a mass ratio of cellobiose to tannin is 0.08 to 0.8; wherein a bitterness is masked, and there are sweetness, body and freshness and a good flavor-balance.

Description

201215329 VI. Description of the Invention: [Technical Field to Which the Invention Is Applicable] The present invention relates to a tea extract having a sweet taste, a strong taste, and a strong umami taste and a low astringency. [Prior Art] In recent years, tea beverages have been supplied in the form of products that are filled with cans or bottles, and have been highly supported by consumers' abandonment of sweetness, and their production has been increasing. 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, amylase, and polyphenol oxidase (see Patent Document 3) 'to make an aqueous solution of amylase or protease or cellulase or such mixed enzymes A method for producing a scented tea which is dried by heating at 100 to 170 ° C (refer to Patent Document 4), and at least one selected from the group consisting of an adhesive starch and an α- or β-splashing enzyme, a cellulase, and a protease. Method for preparing instant tea extracted by a mixture of enzymes (see Patent Document 5), method for moistening leaves of black tea with tannin enzyme and at least one cell wall digestive enzyme (refer to Patent Document 6), and extracting tea leaves into cellulase And a method of treating a protease (refer to 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 chloroorthoesterase is allowed to act on Method for producing tea beverage having less turbidity by extracting liquid (see Patent Document 9), and method for producing tea extract obtained by extracting tea raw material in the presence of protease and tannase 201215329 (refer to 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 a cellulase, a hemicellulase, a pectinase and a protopectinase (refer to Patent Document n), and using tea leaves in the presence of a protease An extraction method of a tea extract which is extracted with water and further extracts the obtained extract by protease (refer to Patent Document 12), glucoamylase, hemicellulase, and fruit after extraction and/or extraction of the tea raw material A method for producing a tea extract obtained by subjecting a saccharide-degrading enzyme such as a collagenase, a polymannipase, an invertase or an α-galactosidase to an enzyme decomposition treatment (see Patent Document 13), and using a Pycnoporus coccineus Manufacture of tea extracts by enzymatic decomposition and extraction of tea raw materials by enzymes, cellulase, hemicellulase, pectinase or pro-pectinase (See Patent Document 14) and the like. However, in order to achieve the results of improving the sweetness, the rich taste, the umami taste, and the like, and improving the yield, the methods have the desired results, but there are still useful components such as cell walls or proteins remaining in the extraction residue of the tea. This is not yet effective. [PRIOR ART DOCUMENT] (Patent Document 1) Patent Document 1: Japanese Patent Publication No. Sho 46- 1 7958 Patent Document 2: Japanese Patent Publication No. Sho 52-42877 Patent Document 3: Japanese Patent Special Publication No. 62- 1 5 1 75 Japanese Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Japanese Patent Application Laid-Open No. Publication No. 2008-125477 SUMMARY OF THE INVENTION [Technical Problem to be Solved] The object of the present invention is to provide a tea extract which can be extracted from the previous enzyme treatment of tea leaves, which cannot be completely decomposed. Cell wall components from the tea leaves, the result may provide a rich sweet taste, umami and kokumi and less astringent tea extract. [Technical method for solving the problem] Tea contains about 43.9% of carbohydrates (five-order food ingredient list), and most of them (about 30% of tea) are considered to be cell wall components such as cellulose and pectin. Therefore, if the cell wall component is decomposed, it is possible to obtain a tea extract having a strong taste in a high yield. However, even if a cellulase or pectinase is applied to tea leaves, although a certain degree of effect can be obtained, it cannot be said that the components in the cell wall are fully utilized. Therefore, the inventors of the present invention made further efforts to investigate, and as a result, it was unexpectedly discovered that if an amylase is added to tea leaves, an enzyme preparation having a polygalacturonase activity of 20,000 U/g or more, and a specific cellulase are also derived from The cellulase of Trichoderma longibrachiatum or Trichoderma reesei is extracted and extracted from tea leaves. The yield of soluble solids from 201215329 will be greatly improved, and sucrose and cellobiose will be produced. The galacturonic acid or the like obtained is rich in sweetness, richness and umaminess of the tea extract obtained, and the present invention has been completed. The invention of the present application provides a tea extract characterized by containing at least tannin, glucose, galacturonic acid and cellobiose, (a) a glucose/tannin mass ratio of 〇.3 to 1.8. (b) The mass ratio of galacturonic acid/tannin is 〇.〇6 to 0.6, and (c) the mass ratio of cellobiose/tannin is 〇.〇8 to 0.8. [Effect of the Invention] The tea extract of the present invention converts about 40% by mass to about 75% by mass of the tea used as a raw material into a soluble solid component, and enables the production of the extract derived from the tea raw material. The rate is greatly increased, and the obtained tea extract contains a large amount of glucose, cellobiose and galacturonic acid. Moreover, the tea extract of the method of the present invention is rich in sweet taste, rich taste and umami taste, and can be added to a tea beverage or the like to impart a sweet taste, a strong taste and an umami taste or a tea beverage to the tea beverage or the like. Sweet, savory and umami. Further, when the tea extract of the present invention is produced by the enzyme treatment of the tea raw material, the viscosity in the enzyme treatment is reduced by the enzyme treatment, and the step of separating the tea residue from the enzyme-treated slurry can be easily performed. Conducted. 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 manufacturing cost can be reduced by shortening the work time. [Embodiment] [Best Embodiment of the Invention] The tea extract of the present invention can be, for example, an enzyme having a polygalacturonase activity of 20,000 U/g or more by adding 201215329 powder enzyme to a tea raw material. The preparation and the specific cellulase (i.e., cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei) are produced by extraction treatment. For the above-mentioned tea raw materials, for example, leaf obtained from the buds of the evergreen tree tea tree (scientific name: Camellia sinensis (L) O. Kuntze), leaf stems, etc., non-fermented tea made by tea, semi-fermented tea And fermented tea. For non-fermented tea, for example, decocted tea, coarse tea, tea, jade, crown tea, milled tea, etc., steamed non-fermented tea, or wild tea, green tea, various Chinese tea, etc. Fermented tea; for 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, tea obtained by incubating unfermented tea or semi-fermented tea with flowers may also 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. a technique for treating and extracting tea raw materials with pectinase, a technique for treating and extracting tea raw materials with cellulase, and a technique for treating and extracting pectinase and cellulase for tea leaves, as described above, The application for this case was previously known. However, according to the present invention, if the amylase is added to the tea raw material, preferably a tea raw material, the polygalacturon having an activity of 800 U or more per lg is added in an amount of 20,000 U/g or more. An enzyme preparation of an acidase activity and a specific cellulase (that is, a cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei) and subjected to extraction treatment unexpectedly occur Tea raw material (dried tea) 201215329 A surprising phenomenon of about 40% by mass to about 75% by mass of solubilization, and with the decomposition of cell wall components, sucrose, cellobiose and galacturonic acid are produced, sweet taste, strong taste, The umami flavor and the like are enhanced, and a flavor-rich tea extract can be obtained in a high yield. The amylase used for the enzyme treatment of the tea raw material is an enzyme which converts amylose or amylopectin in starch into glucose, maltose and oligosaccharide by hydrolysis of a glycosidic bond. The amylase system comprises an alpha-amylase, a beta-amylase, and a glucoamylase. The α-amylase is an enzyme which cleaves the 1,4 bond of starch or glycogen to produce a polysaccharide or oligosaccharide. The β-amylase is an enzyme that decomposes starch or glycogen into maltose. Glucose amylase is an enzyme that decomposes the α-1,4 bond at the non-reducing end of the sugar chain to produce glucose. Among these amylases, α-amylase and glucoamylase are preferred, glucoamylase is preferred, and α-amylase and glucoamylase are more preferred. The α-amylase cleaves the α-1,4 linkage of starch or glycogen, and separates the glucose from the end of the molecular side chain, and thus it is considered that it is easy to produce glucose having a strong taste. In addition, glucoamylase is an enzyme that decomposes α-1,4 at the non-reducing end of a sugar chain to produce glucose. When it acts on a plant material containing starch, it produces glucose with strong sweet taste. It has a powerful effect on sweet taste enhancement. For the α-amylase, commercially available products such as Bio zym (registered trademark) F10SD, A, L, amylase S "Amano" 3 5G (above, manufactured by Amano Enzyme Co., Ltd.), Kokulase (registered trademark) (Mitsubishi) Sumizyme (registered trademark) L (manufactured by Shin-Nippon Chemical Industry Co., Ltd.), Kleistase (registered trademark) L1, P8, SD80, T10S, Kokugen SD-A, and KokugenL (manufactured by Daiwa Kasei Co., Ltd. on 201215329) Biotex L# 3 000, TS, Spitase HS, CP-40FG, XP-404 (above is Nagase Chemtex), Grindamyl (registered trademark) A (manufactured by Daniso Japan), BAN, Fangamyl (registered trademark) ' Termamyl (registered Trademarks), Novamyl (registered trademark), Maltogenase (registered trademark), Lichozymesupra, Steinzyme (registered trademark), Aquazym, Thermozyme (registered trademark), Duramyl (registered trademark) (above, manufactured by Novzymes Japan), Factamylase (registered trademark) 30, 50, 10L, liquefied enzyme 6T, liquefied enzyme, Liquefase L45 (above is HBI), VERON AX, GX, M4, ELS (above is manufactured by Sakaguchi Chamber of Commerce), Unias e (registered trademark) BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.), Latatase, Latatase RCS, SVA, Magnux JW-121, Sumizyme (registered trademark) A-10, AS (above: Nippon Chemical Industry Co., Ltd.), Softagen (registered trademark) 3H (manufactured by Taishotechnos Co., Ltd.), Spezyme (registered trademark) AA, FRED, Purastar OxAm, ST (above, Genencor Co., Ltd.), Baczyme (registered trademark) P500 (manufactured by DKSH, Japan). In addition, as for the glucoamylase, for example, Gluc (registered trademark) SG, Gluczyme (registered trademark) AF6, Gluczyme (registered trademark) NL4.2, and glucoamylase "Amano" SD (for winemaking) The above is manufactured by Amano Enzyme Co., Ltd., GODO-ANGH (manufactured by Contract Alcohol Co., Ltd.), Kokulase (registered trademark) G2, Kokulase (registered trademark) Μ (above is Mitsubishi Chemical Food Co., Ltd.), Optidex (manufactured by Genecor Co., Ltd.), Sumizyme (registered trademark), Sumizyme (registered trademark) SG (above: Nippon Chemical Industry Co., Ltd.), Glucozyme (registered trademark) # 20000 (manufactured by Nagase Chemtex Co., Ltd.), AMG, Sunsuper (above, Novozyme Japan), Glutase 201215329 AN (manufactured by HBI Corporation), Uniase (registered trademark) K, Uniase (registered trademark) 2K, Uniase (registered trademark) 30, Uniase (registered trademark) 60F (above, Yakult Pharmaceutical Co., Ltd.), Magnux (registered trademark) JW- 201 (made by Luodong Chemical Industry Co., Ltd.), Grindamyl (registered trademark) AG (manufactured by Danisco Japan Co., Ltd.), and the like. The amylases described above may be used alone or in combination of two or more. Further, these amylases are usually used in an amount of from about 0.01% by mass to about 1% by mass, preferably from about 1% by mass to about 0.5% by mass based on the mass of the tea raw material. Further, in the above extraction treatment, an enzyme preparation having a polygalacturonase activity of 20,000 U/g or more is added, and the amount of the tea preparation is usually 1 to 3 g per 100 g of the polygalacturonase activity. 800U or more, preferably ιοοου to 10000U, more preferably 15.00U to 5000U, and subjected to extraction treatment, the tea tissue can be efficiently decomposed to increase the extraction efficiency of the water-soluble component. Polygalacturonase is a pectinase. In general, enzymes classified as pectinase include polygalacturonase, pectin lyase, and pectin methyl acetase. Polygalacturonase, an enzyme that hydrolyzes the α-1,4 linkage of the polygalacturonic acid backbone in pectin; a pectin lyase, a polygalacturonic acid in pectin The α-1,4 linkage of the main chain 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. Pectinase, a central enzyme in the enzyme group that causes the tissue of the plant to collapse, is a technique for treating and extracting the tea raw material with pectinase as described above, and is known before the application of the present application. However, in the past, for example, the pectinase described in the above-mentioned patent documents and the like is used in a usual amount and the enzyme treatment of the tea raw material is not enough to sufficiently decompose the cell tissue of the -10-201215329 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: polygalacturonase alone It is also effective, and the cell tissue can be sufficiently decomposed by using a higher activity unit than the conventional user. Further, in the present specification, the polygalacturonase activity is obtained by using the Somogyi-Nelson method (J. Biol. Chem. 153, 375-380, 1994), using polygalacturonic acid aqueous solution as a substrate to make polygalactose. The amount of enzyme is 1 unit (1 U), which means the amount of enzyme which produces galacturonic acid ιμηιο1 in 1 minute, as measured by the method of colorimetric determination of the reducing sugar of the enzyme reaction product. 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 (above is 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 Corporation) , Pectinase XP-534 (manufactured by Nagase Chemtex), Pectinex (registered trademark), Pectinex UltraSP-L, Ultrazyme (registered trademark), Vinozym (registered trademark), Citorozym (registered trademark), Perezym (registered trademark) (above Novo) Cellulosin (registered trademark) PC5, PE60, PEL, soluble Pectinase T (manufactured by Sigma), Pectinase SS, Pectinase HL (manufactured by Yakult Pharmaceutical Co., Ltd.), etc., manufactured by Nordisk Bioindustry Co., Ltd. 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 -11 - 201215329, 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 the tea raw material lg, it is necessary to add a large amount of pectinase preparation of 4 g to 1.6 g to the tea raw material lg. In this case, if the enzyme preparation is added in an amount of, for example, 1 g of the tea raw material of 0.06 g or more, particularly 〇. 8 g or more, the excipient or other ingredients may have a strong influence on the tea extract, and the obtained tea may be produced. The taste of the extract is light, or an unnatural sweetness which is heterogeneous with the tea, or a problem that the taste is not adversely affected. Therefore, although a highly active pectinase having a polygalacturonase activity of 200,000 U/g or more can be directly used, in the case of a pectinase preparation having a polygalacturonase activity of less than 20,000 U/g, For example, it is necessary to pretreat the enzyme preparation in a water-miscible organic solvent (acetone, ethanol, etc.), isoelectric precipitation, ultrafiltration, gel filtration, etc., and recover the polygalacturonase activity to 20,000 U/g or more. Used after the section. Further, in the above extraction treatment, if amylase and polygalacturonase are added to the tea raw material, cellulose derived from Trichoderma longibrachia.tum or Trichoderma reesei is further added. The enzymatic extraction and extraction will increase the yield of soluble solid components in the tea raw material (dried tea leaves), specifically, about 40% by mass to about 75 mass%, and the phenomenon of solubilization will be accompanied by the cell wall. The decomposition of the components produces a large amount of glucose, galacturonic acid, and cellobiose, and with such an increase, the umami, sweet taste, richness, and the like are enhanced, and a flavor-rich tea extract can be obtained in a high yield. For the above cellulase derived from Trichoderma longibrachiatum or -12-201215329 Trichoderma reqsei, for example, Cellulosin (registered trademark) T3 (manufactured by HBI Corporation), Sumizyme (registered trademark) ) CS, C (above, manufactured by Shin-Japan 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 from Trichoderma longibrachiatum or Trichoderma reesei varies depending on the price of vision, and cannot be ambiguous, but for example, tea raw materials are usually about 0.1 per lg. U to about 200 U' is preferably in the range of from about 0.5 U to about 100 U, more preferably from about 1 U to about 50 U. In the present invention, hemicellulose, pro-pectinase, glucoamylase, glucanase, polymannerase, α-galactosidase, etc. may be further used within a range that does not impair the effects of the present invention. Other saccharolytic enzymes. Tea raw materials generally contain from about 1 to 3% sucrose. In the present invention, as described above, the action of amylase decomposes sucrose to increase glucose, but at this time, if sucrose is decomposed into glucose and fructose by the action of invertase, the sweetness is slightly lowered. Therefore, in the present invention, it is preferred that the enzyme activity used for the enzyme treatment does not substantially contain the invertase activity. It is determined whether or not the invertase activity is substantially contained in the enzyme preparation to be used. 'The commercially available enzyme preparation may also contain other enzyme activities'. Therefore, sucrose can be used as a matrix and judged by a glucose test paper or the like. Further, it can also be judged whether or not sucrose remains in the extract in actual use. An example of the aspect of producing the tea extract of the present invention is as follows: Preparation of 4 parts by mass to 40 parts by mass of water relative to 1 part by weight of the tea raw material, and if necessary, the tea raw material is dissolved. quality. Up to 1% by mass of a solution of anti-dirty-13-201215329 blood acid or sodium ascorbate, to which a tea raw material is added, and if necessary, is sterilized at about 60 ° C to about 1 21 ° C for about 2 seconds to about 20 minutes. After cooling. Next, an amylase, a polygalacturonase having a tea leaf of 5,000 U or more per lg, and (c) a cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei, and After mixing is uniform, the enzyme treatment is carried out at about 20 to about 60 ° C for about 30 minutes to about 24 hours. After the enzyme treatment, the enzyme is inactivated and cooled at about 60 ° C to about 121 t 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-treated extract, the cell tissue of the tea raw material is decomposed to produce a large amount of glucose, cellobiose, and galacturonic acid, and the tea used as a raw material can be used as compared with the tea extract which is not completely subjected to the enzyme treatment. Among them, about 40% by mass to about 75% by mass is converted into a soluble solid component. By using the above method, the solid component yield, the glucose yield, the cellobiose yield, and the galacturonic acid yield from the tea raw materials are all increased, and as a result, the following teas having a sweet taste, a strong taste, and an umami taste can be obtained. Extract: (a) the mass ratio of glucose to tannin is 0.3 to 1.8, (b) the mass ratio of galacturonic acid/tannin is 〇〇6 to 0.6, and (c) the mass of cellobiose/tannin The ratio is 〇_〇8 to 〇8; preferably (a) the mass ratio of glucose/tannin is 0_4 to 1.5, and (b) the mass ratio of galactose kinetic/tannin is 0.08 to 0.5' and (c The mass ratio of cellobiose/tannin is 〇1〇 to 0.6; more preferably: (a) the mass ratio of glucose/tannin is 〇·5 to 12, and (b) the mass of galacturonic acid/tannin The ratio is from 0.1 to 0.4, and the mass ratio of (c) cellobiose/tannin is from 0.11 to 0.4. -14- 201215329 Glucose, as is well known, has a good sweet taste and can provide the sweet taste of tea, and at the same time, it is thought to have the effect of masking the bitter taste of catechins. Further, galacturonic acid gives a portrait to the like. The impression of tea is soft and sticky, and it has a refreshing sour taste. Therefore, it is presumed to have a bitter taste mask, an odor mask, a thick feeling, etc. It is presumed that the increase of galacturonic acid is the sweet taste of the tea extract of the present invention. One of the important reasons for strong taste and umami taste. Further, in addition to the light sweet taste, the cellobiose is known to have an action of sour masking, bitterness masking, odor masking, and thickening imparting, and it is presumed that the increase in cellobiose is the sweetness and richness of the tea extract obtained by the method of the present invention. One of the important reasons for taste, umami and so on. One aspect of the present invention provides a tea extract in which galacturonic acid and cellobiose in a tea extract are produced by decomposition of an enzyme of a tea raw material. The tea extract of the present invention can be heat-sterilized after being filled in a container or before being filled, as long as it can be expected to be stored for a long period of time. Further, the tea extract of the method of the present invention can be usually used directly in the form of a liquid, but it can also be obtained by adding an excipient such as dextrin, chemical starch, cyclodextrin or gum arabic to the extract. Powdery. Hereinafter, the present invention will be more specifically described by way of examples and comparative examples. [Examples] Reference Example 1 Determination of polygalacturonase activity (S 〇m 0 gyi - N e 1 s ο η method: see j · Biol. Chem. 153, 375-380, 1994) Add 0.9 ml of an appropriate (moderate) dilution of the enzyme solution to 0.9 ml of 50 mM acetate buffer of 2012% galacturonic acid (pH 4.5). After the mixed solution was reacted at 45 ° C for an appropriate (moderate) time, the enzyme was passivated by heating in a boiling water bath for 1 〇 minutes, and after cooling, it was used as a reaction liquid. Add 0.3 ml of Somogyi copper reagent 〇.3ml' in a boiling water bath for 1 〇 minutes, ice-cold and add Nelson reagent 〇. 3ml, stir well with a test tube mixer, then add 3ml of ion-exchanged water to the test tube mixer Stir well. The solution was treated by a centrifugal separator at 090 rpm for 3 minutes, and the absorbance (Abs·) of the supernatant at 500 nm was measured. On the other hand, the person who has been deactivated by heating the appropriate (appropriate) dilution of the enzyme solution in advance is subjected to the same operation as described above, and is used as a blank absorbance. From the enzyme concentration used, the enzyme reaction time, and the absorbance, the galacturonic acid μηιοί number produced by the enzyme lg in 1 minute was calculated as the unit (U) per lg of the enzyme. Determination of enzyme and polygalacturonase activity 値:

Cellulosin PE 60 (manufactured by HBI Co., Ltd.): 20600 U/g Sumizyme AP2 (manufactured by Nippon Chemical Industry Co., Ltd.): 12400 U/g Sumizyme MC (manufactured by Nippon Chemical Industry Co., Ltd.): l690U/g Sucrase N (manufactured by Mitsubishi Chemical and Food Co., Ltd.): 45 50 U/g Reference Example 2 Sumizyme AP2 (manufactured by Nippon Chemical Co., Ltd.) l〇〇g (polygalacturonase activity measured above: 12400 U/g) was dissolved in ion-exchanged water l〇〇〇g to Vivaflow (registered trademark) 50VF05P2 (segment molecular weight: 3,000: manufactured by Sartorius Co., Ltd.) was subjected to ultrafiltration and concentration, and the recovered portion was passed through a portion of 3 〇 ml' and then freeze-dried to obtain a reference product 2 (1 2.0 g: the above-mentioned measurement Lactose awake acid-16- 201215329 Enzyme activity: 8 6500 U / g). Example 1 In a soft water 900g dissolved in ascorbate. 6g solution was added oolong tea (Daffodil II grade (Y-3〇2): Fujian Province produced by mixer crusher) l〇〇g, at .80 °C Sterilize for 5 minutes and cool to 45 °C. 2.0 g of Sumizyme (glucose amylase manufactured by Shin-Sakamoto Chemical Co., Ltd.) and 2.4 g of Reference Product 2 (for the tea lg, the polygalacturonase activity measured as 2076 U) and SumiZymeC (New Japan) were added thereto. Cellulase derived from Trichoderma longiflorum manufactured by Chemical Industry Co., Ltd.: 1500 U/g) 0.25 g, stirred for 15 minutes. Thereafter, the enzyme treatment was carried out for 8 hours at 40 °C. After the enzyme treatment, the mixture was sterilized at 90 t for 10 minutes, cooled to 30 ° C, and the tea residue residue was removed with a cloth, and then pre-coated with cellulose powder at No. 2 filter paper (8 cm). The Nutsche filter of g was subjected to suction filtration at a fixed pressure (pressure reduction of 13.33 KPa) to obtain a clarified extract of 834 g (filtering time: 3 minutes and 21 seconds). The extract was concentrated under reduced pressure to give a concentrate of B. The concentrate was heat-sterilized at 95 ° C for 30 seconds, and the mixture was filled in a closed container, and then rapidly cooled to room temperature to obtain an oolong tea extract (157.1 g) of the present invention 1. Example 2 The Sumizyme 2.0g in Example 1 was changed to use Gluczyme AF6 (glucose amylase manufactured by Amano Enzyme Co., Ltd.) 2.0 g, and Sumizyme C 0.25 g to use Cellulosin (registered trademark) T3 (HBI Corporation) The same procedure as in Example 1 was carried out except that the cellulase-derived cellulase (2600 U/g) was 0.25 g (the time required for filtration was 4 minutes and 0.3 seconds), and the present invention 2 (158.8 g) was obtained. -17- 201215329 Example 3 The Sumizyme 2. 〇g in Example 1 was changed to use Sumizyme AS (α-amylase manufactured by Nippon Chemical Co., Ltd.) 2.0 g, and Sumizyme C 0.25 g to use Cellulase SS (Nagase Chemtex) In the same manner as in Example 1 except that the cellulase of Trichoderma reesei was 0.25 g, the time required for filtration was 4 minutes and 24 seconds, and the present invention 3 (154.3 g) was obtained. Example 4 The same procedure as in Example 1 was carried out except that 2.0 g of Sumizyme in Example 1 was changed to 2.0 g of Kleistase P8 (α-amylase manufactured by Amano Enzyme Co., Ltd.) (filtration time required 4 minutes 56) In the second), the present invention 4 (158.5 g) was obtained. Example 5 The Sumizyme 2.0g in Example 1 was changed to use Sumizyme L (α-amylase manufactured by Nippon Chemical Industry Co., Ltd.) 2.0 g, and Sumizyme C 0.25 g was changed to use Sucrase C (Mitsubishi Chemical Food Co., Ltd.) In the same manner as in Example 1 except that the cellulase derived from Trichoderma spp. was 3 000 U/g, the time required for filtration was 4 minutes and 36 seconds, and the present invention 5 (156.2 g) was obtained. Example 6 The reference product 2 (2.4 g) of Example 1 was changed to use 2.5 g of Cellulosin PE60 (manufactured by HBI Co., Ltd.) (for the tea leaf lg, the polygalacturonase activity measured by the above was 5 15 U/g) Except for this, the same operation as in Example 1 (the time required for filtration was 4 minutes and 47 seconds) was obtained, and the inventive product 6 (1 55.7 g) was obtained. Example 7 The amount of reference product 2 used in Example 1 was changed from 2.4 g to 0.8 g (for -18-201215329 tea lg, the polygalacturonase activity measured by the above was 692 U), in addition to The same operation was carried out in Example 1 (the time required for filtration was 4 minutes and 58 seconds), and the present invention 7 (143.4 g) was obtained. Reference Example 3 150 g of Sumizyme MC (manufactured by Nippon Chemical Co., Ltd.) (polygalacturonase activity measured by the above: 1 690 U/g) was dissolved in ion-exchanged water (1,500 g) and washed, and centrifuged (4,500) Xg, 5 points) The precipitated fraction was recovered and lyophilized to obtain Reference Product 3 (9.8 g, polygalacturonase activity measured by the above: 20770 U/g). Example 8 The reference product 2 (2.4 g) in Example 1 was changed to the addition of 9.7 g of Reference Product 3 (for the tea leaf lg, the polygalacturonase activity measured by the above was 2015 U), in addition to The same operation was carried out in Example 1 (the time required for filtration was 4 minutes and 29 seconds), and the present invention 8 (153.2) was obtained. Reference Example 4 100 g of SUcrase N (manufactured by Mitsubishi Chemical Food Co., Ltd.) (polygalacturonase activity measured by the above: 4550 U/g) was dissolved in ion-exchanged water, and Vivaflow (registered trademark) 50 VF05P2 (region) The molecular weight of the segment was 30,000: manufactured by Sartorius Co., Ltd.), and the ultrafiltration was concentrated, and the untreated portion of 25 ml was recovered and lyophilized to obtain a reference product 4 (10.0 g 'polygalacturonase activity measured by the above: 32,000 U/g) . Example 9 Reference material 2 (2.4 g) in Example 1 was changed to add 6.24 g of reference product 4 (for tea 1 g', the polygalacturonase activity determined by the above was -19-201215329 1 99 7U In the same manner as in Example 1, except that the operation was carried out in the same manner as in Example 1 (the time required for filtration was 4 minutes and 45 seconds), the present invention 9 (1 56.7 g) was obtained. Example 1 乌 The oolong tea leaf in the first embodiment (Yanxian II grade (Y-3 02): Fujian province produced by the mixer pulverizer) 1 〇〇g was changed to use Tieguanyin (Tieguanyin three grades (K-1) 03): In Fujian Province, the mixer was pulverized by 1 〇〇g, except that the same operation as in Example 1 was carried out (the time required for filtration was 3 minutes and 54 seconds), and the present invention 10 (158.9 g) was obtained. EXAMPLES The oolong tea leaves (Y-3 02: produced by a blender of Fujian Province) in Example 1 were changed to 100 g of green tea leaves (manufactured by Chinese steaming method), and the examples were 1 The same operation was carried out (the time required for filtration was 4 minutes and 43 seconds), and the inventive product 1 1 (213.2 g) was obtained. Comparative Example 1 The same operation as in Example 1 was carried out except that the enzyme was not used at all in Example 1, except that the time required for filtration was 12 minutes and 13 seconds, and Comparative Product 1 (87.8 g) was obtained. Comparative Example 2 The same operation as in Example 10 (the time required for filtration was π minutes and 44 seconds) was carried out except that the enzyme was not used at all in Example 1, and Comparative Product 2 (88.5 g) was obtained. Comparative Example 3 The same operation as in Example 11 was carried out except that the enzyme was not used at all in Example ( (the time required for filtration was 1 1 minute 24 seconds), and Comparative Product -20-201215329 3 (91.4 g) was obtained. Comparative Example 4 The same operation as in Example 1 was carried out except that 0.25 g of Sumizyme C in Example 1 was changed to Cellulosin AC40 (cellulase derived from black bacillus manufactured by HBI Co., Ltd.) 25.25 g. The required time is 7 minutes and 13 seconds), and the comparison product 4 (134.lg) is obtained. Comparative Example 5 The same procedure as in Example 1 was carried out except that 0.25 g of Sumizyme C in Example 1 was changed to 0.25 g of cellulase T "Amano" 4 (cellulase derived from Trichoderma viride-produced by Amano Enzyme Co., Ltd.). The exact same operation (7 minutes and 26 seconds required for filtration) gave Comparative Product 5 (137.2 g). Comparative Example 6 The same operation as in Example 1 was carried out except that 0.25 g of Sumizyme C in Example 1 was changed to 0.25 g using cellulase XP425 (cellulase derived from Trichoderma viride-produced by Naga SeChemtex Co., Ltd.). The time required for filtration was 7 minutes and 5 seconds), and the comparative product 6 (1 3 4 · 2 g) was obtained. Comparative Example 7 The same operation as in Example 1 was carried out except that 0.25 g of Sumizyme C in Example 1 was changed to 0.25 g using Cellulase Nagase (cellulase derived from the bacterium of Nagase Chemtex). Time 8 minutes and 13 seconds), and a comparative product 7 (129.7 g) was obtained. Comparative Example 8 The Sumizyme C 0.25 g in Example 1 was changed to Sumizyme AC (cellulase derived from the genus Phytophthora manufactured by Nippon Chemical Co., Ltd.) 25.25g, -21 - 201215329. The exact same operation (filtration time required 7 minutes and 47 seconds) was obtained for comparison product 8 (1 3 0.8 g). Comparative Example 9 The amount of reference product 2 used in Example 1 was changed from 2.4 g to 0.4 g (for the tea leaf lg, the polygalacturonase activity measured by the above was 346 U), except that it was carried out in the same manner as in Example 1. The exact same operation (8 minutes and 3 seconds for filtration) was obtained for Comparative Product 9 (132.5 g). Comparative Example 10 The reference product 2 (2.4 g) in Example 1 was changed to 2.0 g using Sumizyme MC (manufactured by Shin Sakamoto Chemical Co., Ltd.) (for tea leaves lg, the polygalacturonase activity measured by the above was 33.8 U. The same operation as in Example 1 (7 minutes and 29 seconds for filtration) was carried out, and Comparative Product 10 (129.7 g) was obtained. Comparative Example 11 The reference product 2 (2.4 g) in Example 1 was changed to use SUCraseN (manufactured by Mitsubishi Chemical Foods Co., Ltd.) 2.0 g (for tea leaves lg, the polygalacturonase activity measured by the above was 9 1 U/ g), except that the same operation as in Example 1 was carried out (the time required for filtration was 6 minutes and 47 seconds), and Comparative Product 11 (138.3 g) was obtained. Comparative Examples 12 to 14 (Examples in which the polygalacturonase activity for tea leaves lg was 800 U or more by using a large amount of commercially available pectinase) Reference product 2 (2.4 g) in Example 1 was changed. In order to use Sumizyme AP2 (manufactured by Shin-Nippon Chemical Co., Ltd.) 8.0 g (for the tea leaf lg, the polygalacturonase activity measured by the above is 992 U/g), and Sumizyme MC (manufactured by Shin-Nippon Chemical Industry Co., Ltd.) 50. (For the tea leaf lg, the polygalacturonase activity measured by the above is 845 U/g), and Sucrase N (manufactured by Mitsubishi Chemical Food Co., Ltd.) 20 g (p. -22-201215329 in tea lg, the polygalacturonic acid measured by the above) The same procedure as in Example 1 was carried out except that the enzyme activity was 910 U/g), and the comparative products 12 to 14 were obtained (the time and yield for filtration, and other measurements were described in the following table). Component Analysis For the inventive products 1 to 11 and comparative products 1 to 14, the concentrations of tannin, amino acid, glucose, galacturonic acid, cellobiose and sucrose (% by mass) were measured. Determination method Amino acid: Amino acid automatic analyzer Tannin: iron tartrate glucose, cellobiose, galacturonic acid, sucrose: high-speed liquid chromatography (HPLC) method The present invention 1 to 1 1 and comparative products The yields from 1 to 14 from the tea raw materials, the measurement of each component (concentration), and the time taken for filtration are shown in Table 1 below. -23- 201215329 一撇II 3 minutes 21 seconds 4 minutes 03 seconds 4 minutes 24 seconds 4 minutes 56 seconds 1 4 minutes 36 seconds 4 minutes 47 seconds 4 minutes 58 seconds sucrose concentration (%) 2.406 2.415 2.056 2.551 ! 1 0.284 2.213 2.751 Fiber double sugar concentration (%) 1.086 1.253 1.097 1.103 1.101 0.967 0.997 galacturonic acid concentration (%) 0.969 1.082 1.113 0.984 1.094 0.546 0.386 glucose concentration (%) cn — (N «η CN v〇寸〇\ m ΓΠ *〇 On vq inch 00 — tannin concentration (%) (N m· ^r cn — 00 (N σ\ — inch — CN v〇 — extract yield (g) 157.1 158.8 154.3 158.5 156.2 1_ 155.7 143.4 Enzyme type vo <N m 旗题枨灵^ 1 避面键氍长mmm 赔和皿v〇§ 脉职题ς m S云es 麺 麺 瀣 瀣 齄 齄 齄 忒 忒 赔 赔 赔 赔 il il il il 1 I m 氍 long m ^ 鹅 goose _ φ忒S _ ί έ έ gs gs , , , , , , , , , , , , , , , , , , , , gs gs gs gs il il il il il il il il il il E s shovel long mt < The title is sever ^ Sv ^ 鹾 皿 跋 跋 ο ο ο ο ο ο ο ο ο ο ο ο ο ο ο ο ο ο ο fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl fl *£> s««^ *Q2 mm 氍 氍 齄 哝擗 哝擗 哝擗 皿 跋 酵 酵 酵 ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( « 鹪m ^ ^ P II! ill ac〇ο 豳 豳 ^ -gg <L> III ε s ^ eg cS ΰ jump m 鹌 豳 (N 〇〇 ^ U Ο η &4> ϋ £ S • s s ε c? 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Cover S ΰ | The present invention 8 〇 \ ng 5: m ο 5 m F*H ng m ng β ΛΛ (N Ng β ΓΟ ng over ng 镒jj tn ng 虚aj 〇ng ±Α -loCN- 201215329 8 minutes 13 seconds 7 minutes 47 seconds 8 minutes 31 seconds 7 minutes 29 seconds 6 minutes 47 seconds 5 minutes 43 seconds 5 minutes 48 seconds 1 4 minutes 51 seconds 2.785 0.843 2.682 2.732 0.184 2.291 1.331 1 0.132 0.354 0.307 3 1 0.954 1.043 0.982 1 0.462 0.751 0.926 0.941 0.264 _i 0.153 0.219 0.231 0.777 0.158 4.53 5.37 4.72 4.67 5.12 8.13 17.10 11.94 5.44 5.33 5.24 5.34 4.97 4.48 2.61 1 3.56 1 129.7 130.8 132.5 129.7 138.3 _1 155.4 268.3 1 193.1 1 v〇§ mf I s s title s title 氍 枭趟 枭趟 麓 麓 麓 麓 11 m 11 rk m © 疆 s s 瀣 瀣 瀣 齄 齄 齄 癖 癖 癖 睡 睡Embedding and other m veins Z « Μ § >»—✓ ΊΠ 遛氍 遛氍 遛氍 遛氍 齄 齄 擗 癍 癍 癍 癍 癍 cn cn cn cn cn cn i i i i i i i i i i i i i i i i i i i i i i i i i i i i i _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Es problem shovel title length mm ^ thiazepine 13⁄4 dumping dish m flag title 脒 宝 i i _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Κ 忒 忒 忒 忒 1 1 ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! <υ ϋ <υ1民1Ν Ν Ν s a s 3 P 3 00 OO C/5 ng 耀 m 鹪 馊 (N uniform U ο; <υ <υ民气1 Ν Ν Ν ε a ε 3 3 3 00 C/D CO U S 〇 υ (D <υ III Ν Ν Ν s ε a 3 3 S CO {/) C/2 Sumizyme Sucrase Ν Sumizyme C Sumizyme Sumizyme AP2 Sumizyme CUS u 〇>〇>〇; Min 1 1 ε s ε 3 3 3 C/ 0 C/D GO 〇ιΐι .a § .a 曰0 s D 3 3 ζΛ CO CO j Oolong tea oolong tea oolong tea oolong tea oolong tea oolong tea oolong tea oolong tea comparison product 7 comparison product 8 comparison product 9 comparison product ίο comparison product 11 comparison product 12 comparison product 13 Comparing Products 14 -9 ι· 201215329 As shown in Table 1, the amylase and tea raw materials are added to the tea raw material, and the polygalacturonase per 800 U or more and the Trichoderma longibrachiatum or The cellulase of Trichoderma reesei and the obtained inventive products 1 to 11 and the comparative products 12 to 14 were replaced with only cellulase instead of the comparative products 1 to 3 which did not use the enzyme at all. Comparative products 4 to 8 of cellulase of microorganisms other than Trichoderma longibrachiatum or Trichoderma reesei, and polygalacturonase are comparative products 9 to less than 800 U of tea leaves 1 to 11, the filtration time is greatly shortened, The display workability is much improved. + Again, the above-mentioned shortening of the filtration time, although there is no significant difference in minute units in the above-mentioned small preparation, in the industrial production of general extracts, the filtration step is to limit the speed of the total stroke operation time. The steps are expected to be substantially improved when industrially mass-produced (several tons to tens of tons). Further, as shown in Table 1, the components of the amylase and the tea raw material were added with a polygalacturonase of 800 U or more per lg and a Trichoderma longibrachiatum or Trichoderma reesei. The cellulase and the obtained inventive products 1 to 1 1 and the comparative products 12 to 14 were compared with the comparative products 1 to 3 in which the enzyme was not used at all, the extract yield was increased by about 2 times, glucose, and half. The concentration of lactanoic acid and cellobiose is greatly increased. Comparing products 1 to 3 without using enzyme at all, the glucose concentration is 0.24 to 0.65 mass%, but the addition of amylase to tea leaves and polygalacturonase of 800 U or more per lg of tea raw materials and from The cellulase of Trichoderma longibrachiatum or Trichoderma -27-201215329 reesei and the obtained inventive products 1 to 11 and comparative products 4 to 11 have a glucose concentration of 3.60 to 5.37. %, the glucose content is about 10 to 20 times the amount of the untreated product. Further, an amylase, an enzyme preparation having a polygalacturonase activity of less than 20,000 U/g (a commercially available pectinase preparation), a polygalacturonase having a tea raw material of 800 U or more per lg, and Comparative products 12 to 14 obtained by cellulase of T rich 〇 derma 1 ο ngibrachiatum or T rich 〇 derma reesei, having a glucose concentration of 8.1 to 1 7.1% by mass, the glucose content is about 30 to 70 times the amount of the untreated product. However, it is much more than the amount of starch in the dried tea leaves (usually about 0.8 to 2.5% by mass), and it is presumed to be due to the excipient of the polygalacturonase preparation used in a large amount ( Decomposed by dextrin). Comparative products 1 to 3 which did not use enzyme at all were completely free of galacturonic acid; however, the inventive products 1 to 11 and comparative products 4 to 14 which acted by polygalacturonase contained a large amount of galacturaldehyde. acid. Further, the amount thereof increases as the unit of activity of the polygalacturonase for tea leaves increases (refer to the present inventions 1, 6, 7 to 9, and the comparative products 9 to 1 1). In addition, using the pectinase (SumizymeMC, Sucrase N) which is generally used in the past, and the comparative products 10 and 11 which are generally added (2.0% for tea), the concentrations of galacturonic acid are each 0.153 mass% and 0.219 mass%. Concentration; however, the present inventions 8 and 9 which use the same enzyme but which are subjected to isoelectric precipitation or ultrafiltration to enhance the polygalacturonase activity, have a galacturonic acid concentration of 1.125 mass% and 1.32, respectively. The mass % is a high concentration similar to the product 1 of the present invention. Therefore, in order to generate a high concentration of galacturonic acid, it is necessary to add a large amount of polygalacturonase activity unit to the tea leaves to some extent from -28 to 201215329. The comparative products 1 to 3 which did not use the enzyme at all were completely free of cellobiose; however, the inventive products 1 to 11 and the comparative products 4 to 14 which acted as cellulase contained a large amount of cellobiose. Among them, in the case of cellulase, the present inventions 1 to 11 and the comparative products 9 to 14 obtained by adding cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei and extracting them are added. , the concentration of cellobiose is about 1% by mass; but in the case of cellulase, the comparison product 4 of cellulase derived from Aspergillus ni. ger or Trichoderma viride is used. 8 is about 0.3 to 0.4% by mass, which is less. The tannin concentration tends to decrease as the yield of the extract increases. It is believed that most of the tannins in the tea are extracted by hot water, and the absolute amount thereof is limited, but if the yield of the tea extract is increased, it is caused by the relative dilution of the saccharification as described above. The sucrose contains about 3.3 to 4.3% by mass in Comparative Products 1 to 3 which are completely untreated by the enzyme, and almost all of the enzyme-treated products contain 2% by mass or more, but the present invention 5, 9 and Comparative Products 8, 1 1 And 14 is less than 1% by mass. Therefore, it is presumed that the tea extract (the present invention or the comparative product) having a low sucrose concentration has an invertase activity in the enzyme used in the production, and therefore the enzyme used in Table 1 has an invertase activity. Example 1 2 (Measurement of the presence or absence of invertase activity of each enzyme) The enzyme 〇.〇〇5g was dissolved in 100 ml of a 0.5% aqueous solution of sucrose, and left at 38 ° C for 1 day and night, using a commercially available glucose test paper (Uriace (registered trademark) Ga ( Terumo Co., Ltd., according to the following criteria: -: less than -29-201215329 50mg/100ml, ±:, about 50mg/100ml, +: about lOOmg/lOOml, + +: about 500mg/100ml, + + + : The production of glucose in the reaction solution was determined at about 2000 mg/100 ml. The results are shown in Table 2. The invertase activity of the enzyme used in Table 2 The enzyme name Enzyme activity Invertase activity Sumizyme (Nippon Chemical Industry) Glucose amylase - Sumizyme AP2 ( Niigata Chemical Industry) Pectinase - Sucrase C (Mitsubishi Chemical Food) Cellulase - GluczymeAF6 (Tenino Enzyme) Glucose Amylase - Cellulosin T3 ( HBI) Cellulase - Sumizyme AS (Nippon Chemical Industry) Alpha-Starch Enzyme - Cellulase SS (NagaseChemtex) Cellulase - Kleistase P8 (Tianli Enzyme) Alpha-amylase - Sumizyme L (manufactured by Shin Sakamoto Chemical Co., Ltd.) α-Amylase + Sumizyme MC Pectinase - Cellulosin PE 60 (HBI) Pectinase - Sucrase N (Mitsubishi Chemical Food) Pectinase + Cellulosin AC40 (HBI) Cellulase Cellulase T "Amano" 4 (Tenino Enzyme) Cellulase Cellulase XP425 (NagaseChemtex Cellulase Cellulase Nagase (Nagase Chemtex) Cellulase Sumizyme AC (New Sakamoto Chemical) Cellulase + -30- 201215329 As shown in Table 2, invertase activity was observed in Sumizyme L, Sucrase N and Sumizyme AC. Therefore, the present invention The cellulose concentration of 5, 9 and Comparative Products 8, 11 is less than 1%, which is considered to be caused by the invertase activity in the enzymes used. The functional evaluation of the present invention 1 to 1 1 and the comparative product 1 to 1 4 After diluting with ion-exchanged water to 160 times (Βχ0·3°), please conduct a functional evaluation by 10 well-trained reviewers. The evaluation methods are bitter, sweet, umami, and balanced, each with: Very good: 1 、, good: 8 points, slightly better: 6 points, slightly worse: 4 points, difference: 2 points, very poor: 官能 而 and perform a faculty evaluation 'also' to record the comments. The average score and the average content of the reviews are listed in Table 3 below. -31- 201215329 Functional Evaluation Comments Twisted Bells ^ IIS Sticky-Flip. - & 枨缌铲_ 龆|豳._ 尔_ _迟 沄#藏 < _s S - tide. S * 13⁄4 枨缌藜·03⁄4 顺寒πή豳 湛赃# < Jun S 蚩 鹦 m m - m s贬- 忠 枨缌鍪 _ _ cold _ 迤赃泜 远 far grinding, _S indigo® 黻-rive. 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(N CS < g 1> 4) ε ε and &&ag J 1 1^1 00 (/} scale <J S S 尔条 S ώ| You I ii 枨 cover lmiD touch broken 湘 m, 枨 ά 嬲 ill ill s broken cover 00 ng m Ί 4 ο ng helmet ο Dn ruin 5 饀 speak πΒ 镒 <N ng 镒cn ng β κη ng s ϋ VO ng 镒-ee- 201215329 S... Painting 'recognition' m媸泜锟Run Ying Yan Harmony Xiang Xiang a 龆 Butterfly: E1 # ml - S - 93 鲥 桄Hey, the monument is embedded in S. Face S embedded in the temple s_a Xiaoxiang late S 痤 痤 蹈 蹈 缌 锟 锟 锟 锟 锟枨迤蚺 _ 魃 魃 Zhang 锟 Run S Jun 蚺 蹯枨 Xiang #1 S 装 ¢ #¢13⁄41 g ..商駄#譃 龌s jun _ 媸枨 犁 犁 51 51 51 #51 -S - qq E , iffl 枨 chi s.戡 龅 龅 颜 颜 缬枨 缬枨 缬枨 缬枨 缬枨 51 51 51 51 51 51 51 51 51 豳 豳 豳 豳 豳 豳 豳 豳 ΐ ΐ ΐ ΐ ΐ ΐ ΐ ΐ ΐ ΐ ΐ ΐ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^歳 歳 S hl hl mhl J7^ 0 fine 111R $□,.. #5iSS s - «κ£ 枨 枨 枨 圉 鄯 鄯 鄯 枨 枨 商 羰 羰 羰 羰 羰 J J J J J J Mlij 4Τ> 0 m lllR $Q . ld #51^22 s - «κ£ m^m§ 耘 耘 耘 哔 哔 銶迸枨迤 銶迸枨迤 銶迸枨迤 銶迸枨迤 銶迸枨迤 銶迸枨迤 銶迸枨迤 哔 哔 ( ( ( ( ( ( ( ( ( ( ( ( ( D CN *n 00 Os WJ ¥ ΙΤΪ CO 00 QO in to iri 〇 ή ^ή r^ inch. (N ι〇VO σ\ VO in 卜 y/i ON in cn 卜 CO 00 (Ν ro CO 卜ν (N ON ι〇00 ο VO t-Η <^ί Γ^ § 赃2 I fk m 薮imj?> )sa «m 韪氍画鐽ϋ 擗 擗 擗 擗 擗 〇 i 1 i έ g by s 韪氍 毖瀣颞齄 毖瀣颞齄 辅_ 忒 擗 擗 擗 擗 擗 擗 擗 髁 髁 髁 髁 髁 髁 髁 髁 髁 髁 髁 氍 氍 ⁄ ⁄ ⁄ ⁄ ⁄ ⁄ ⁄ ⁄ ⁄ m m m m m m m m m m m m m m m m BS 磐 磐 韪氍 韪氍 鐽 嗽擗 嗽擗 嗽擗 嗽擗 艇 艇 艇 ' ' ' ' ' ' ' » » » » » » » » » » » » » » » » » » » » » » » » » » » » » » » » » » 〇\ m 枳塍ς * 髁 | | i BS 韪 韪趟 mm mm mm mm 齄 齄 擗 擗 擗 s 挨 脉 脉 韪ς 韪ς 髁 8 8 8 8 8 8 8 8 8 mm 9 V V V V V V V ^ 擗和® δ Ο 韪ς 韪ς m 雠 掩 掩 m § 韪 韪 韪氍 μ μ 齄 ui ui ui ui ui ui ui 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 皿 <; ^ 〇> 〇 Z 1 Ιππ 1 Ν -ΰ?Π 3 目巨耀 i c^ c^« ΰ 豳 豳 2 u << 〇) α><υ 1 Ιπα 1 Ν Ν 〇□ Ν ε · Self-hop _目 (Λ <5 ίΛ 豳 S < U <υ α>α> i Ιππ i Ν Ν 11⁄2 Ν ε ε ε ε ζΛ ίΛ SI c3 U S U <u <ΰ U 1艮民Ν Ν Ν see C/D 00 GO U 0> ^7 0> 111, ε δ ε Ρ Ρ Ρ Ο) (/} C/D < 〇 υ 0) 0> Ν Ν Ν ε ε ε P 3 P C/) CO C/) Ο 2 U ο ·υ <ΰ 艮民民 Ν Ν ε ε ε s ρ Ρ Ρ C/D C/D C/J U υ , <υ Ε3 .a Β 〇Β p ^ a C/DC/DC/D spider s ΰ 1| green s broken jnuD iitm s strip S ΰ 1| cover S nil? drag s er ϋ ΐϋ ΐϋ W W: mD mi broken卜 ng 00 镒〇 \ ng 镒ο 昭β AJ *·Η 镒Jj (N nB 镒m aS 镒ng 镒ΔΛ — inch £ _ 201215329 As shown in Table 3, the comparison products 1 to 3 without using enzymes are obtained. The evaluation is that the taste of the tea is sweet and the taste is weak. It has a strong bitter taste, and the evaluation of the bitterness, sweetness, umami taste and balance is low. Compared with the addition of amylase and tea raw materials per lg The polygalacturonase of 800 U or more, and the inventive products 1 to 11 obtained by extracting cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei, were evaluated as: The umami taste, sweet taste, strong taste and bitter taste of the tea are light and slight, and the balance of the overall flavor is good, and the evaluation is extremely high. On the other hand, the fiber of the present invention 1 derived from Trichoderma longibrachiatum The enzyme is replaced by a cellulase or Trichoderma viride from Aspergillus niger. Comparing products 4 to 7 of cellulase (Trichoderma viride), it was evaluated that although the umami taste and sweet taste of oolong tea were felt to some extent, the bitter taste was a little bit strong, and the balance was a little poorer than the product of the present invention. The evaluation was slightly inferior. Further, similarly, the cellulase derived from Trichoderma longibrachiatum of the present invention 1 was substituted with a comparative product 8' derived from the cellulase Sumizyme AC of Aspergillus niger. The evaluation is: although the umami taste and sweet taste of a certain degree of oolong tea can be felt, the bitter taste is strong and obvious, and the balance is poor, and the evaluation is inferior to the product of the present invention. Further, the polygalacturonase of the present invention 1 The amount of addition or substitution of SumizymeMC with low polygalacturonase activity was 9,10, and it was evaluated that although the umami taste and sweet taste of oolong tea could be felt to some extent, the bitter taste was a little strong and balanced. It is a little worse than the evaluation of the present invention. -35- 201215329 Similarly, the polygalacturonase of the present invention 1 is substituted with Sucrase N having low polygalacturonase activity. Comparative product 11, obtained was evaluated: Although one can feel a certain degree of oolong tea flavor, sweet taste, but strongly bitter taste, somewhat obvious, poor balance, compared with the evaluation of the present invention is inferior product. Further, an enzyme preparation (commercial pectinase preparation) having an amylase and having a polygalacturonase activity of less than 20,000 U/g is added in an amount such that the tea lg polygalacturonase activity becomes 800 U or more. And the comparative products obtained from the cellulase of Trichoderma 1 〇n gi br ach iat um or Tri cho d erm a reesei and extracted 1 2 to 14 were evaluated as : Although I can feel the umami taste of oolong tea to some extent, it is sweet, but it is strongly different from tea. It has a poor balance. The ratio between the ingredients is tannin, which is a bitter taste ingredient of tea, but it is used in tea. The other ingredients in the beverage, the amino acid or the sugar, are balanced with the umami taste and sweet taste to create an important ingredient. On the other hand, the ingredient added to the tea extract of the present invention, which is well known, has a good sweet taste, and is provided in the sweet taste of tea, and is considered to have a bitter taste such as catechin. effect. In addition, galactose acid gives the impression that the taste of high-grade tea such as matcha is soft and has a refreshing sour taste. Therefore, it is presumed to have a bitter taste mask, an odor mask, a thick feeling, and the like, and it is presumed that galacturonic acid is used. It is one of the important factors that increase the sweetness, richness, and umami taste of the tea extract of the present invention. Further, in addition to the light sweet taste, the cellobiose is known to have a sour taste masking, a bitterness masking, an odor masking, a thickening effect, and the like. It is presumed that the increase in cellobiose is the sweetness and richness of the tea extract obtained by the method of the present invention. One of the important reasons for taste, umami and so on. -36-201215329 From the results shown in Table 1, it is considered that glucose, galacturonic acid and cellobiose are more abundant in the present invention than other components, and therefore, the present inventions 1 to 11 and comparative products 1 to 14, calculate (a) mass ratio of glucose/tannin, (b) mass ratio of galacturonic acid/tannin, (c) mass ratio of cellobiose/tannin, and mass ratio of sucrose/tannin . The results are shown in Table 4 below. -37- 201215329 inch 嗽 (3⁄4 sugar / 0.557 0.560 0.461 0.596 0.063 1 0.535 1 0.595 (Sf 0.251 0.291 0.246 ! 0.258 1 1 1 1 0.245 0.234 0.216 SS§1 0.224 _1 0.251 0.250 0.230 0.244 0.132 1 0.084 (8) glucose / tannin 1.009 1.049 1.036 1.026 1.192 1.133 1 1.050 1 1 Enzyme enzyme surface 1_____ v〇§ Pulse. 髁 buried 蟑 I * Π Π 韪趑 韪趑 韪趑 齄 ' ' ' ' ' ' ' ' im im im im ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' '韪 韪氍 韪氍 齄 _ _ 忒 : 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷 顷脉职赵ς m net (Urban cold Xinjiang E smm 趟 long s ^ ωκ 宓 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Cellulase in in 脉 韪 脒 脒 脒 崔 崔 u 1 1 1 1 健 mm mm mm mm mm mm « « « « « « « « « « « « « « « « « « « « « « « « « « « « « « « « « «氍长mm ^ 铁听uK 擗井· 福政; enzyme name 蠊 蠊 mm 2 < ο α> ο <υ sse & ν & ε ε ε D D 3 C/D C/5 C/D ng jump m 豳 S § cn << Η I 11 Β ε = ο μ υ ng hop m m 00 S III g ε = ^ ^ ΰ ng 耀 m m m s 〇〇 · < U 〇 〇 α> £ £ ^ 1 *5 ε ε ίΛ ΕΛ 跃 m Crane m 馊 2 j < 日ε υ 豆 i ε ε is 3 3 D ζ/3 C/3 C/) Sumizyme Cellulosin PE60 Sumizyme C mouth g 耀 m 豳 2 < υ υ 〇〇> ε ε ε ν' ^ ν' ε ε ε 3 3 3 C/DC/D (Λ Raw material tea oolong tea oolong tea oolong tea oolong tea oolong tea oolong tea oolong tea invention product 1 invention product 2 invention product 3 The present invention 4 The present invention 5 The present invention 6 The present invention 7 - οο ε - 201215329 0.510 0.085 0.410 0.526 0.455 0.359 0.319 1 J 0.517 0.515 0.522 0.231 0.229 0.209 0.118 0.000 0.000 0.000 0.068 0.078 0.075 0.258 0.290 0.129 0.110 0.000 0.000 0.000 0.186 0.204 0.199 0.952 1.048 0.682 0.737 0.032 0.072 0.023 0.811 0.853 0.864 Pulse i * wk m Si Silence s shovel snorkeling mmm 鐽 goose UK 擗 擗 擗 嵌 On On On On On On On On On On On On SS SS SS SS SS SS w w w SS SS SS Long mmm goose g how to brain and dish embedded in 〇 <Ν ς ς 1 1 1 1 1 1 mm mm mm mm mm mm mm mm mm mm ^ ^ ^ ^ ^ ^ ^ 怅 怅 擗 怅 怅 怅 怅 il il il ^ ^ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ The dish is not used, not used, not used § Pulse 11 ® 1 韪S 韪氍 fine 鐽 goose ϋ 噼 皿 脑 脑 1 1 1 蓺 题 S 韪氍 韪氍 韪氍 齄靡 擗 皿 皿 皿 皿 皿 皿 皿 踏 β β β β磐S 氍 氍 mmmm ¥: 鐽 goose 遨擗 遨擗 擗 嵌 ng S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S S Ν ί§ Ν ε δ ε Ρ =3 ^ C/DW ζΛ ng. 德«I m < u 〇>〇>〇; III .a .a .a see P ^ P W (/) C/D ng 羯 I m m s < u α><υ ο民1鼠.na ass P 0 ^ C/3 (7) C/D m ^ ? ^ υ | ||Ξ ! .111 Ills © 〇> u?gH ~ I!|ll II Let ^ 豳^ itll 111 Oolong tea oolong tea Tieguanyin green tea oolong tea Tieguanyin green tea oolong tea oolong tea oolong tea invention product 8 invention product 9 invention product 10 invention product 11 comparison product 1 comparison product 2 comparison product 3 comparison product 4 comparison product 5 comparison product 6 _6cn — 201215329 0.512 0.158 0.512 0.512 0.037 0.511 0.510 0.037 0.065 0.058 0.218 0.179 0.210 0.219 0.177 0.211 0.170 0.177 0.050 _1 0.029 0.044 0.052 1 1 0.030 0.044 0.833 1.008 0.901 0.875 1.030 1.815 6.552 3.354 S' v〇g (N Dirty 11 hydroxy 韪 s韪氍_ , 3⁄4 mm § ^ ή 擗 well ces thief ^ m 11 fk # β议盘 s key 氍 齄 齄 goose Μ ^ ύ 擗 well dish, etc. m shout 梂 clock i step 1 cloud shovel 韪氍 long 齄Goose 擗 擗 擗 00 00 00 00 00 ms ms ms ms ms ms ms ms ms ms ms ms ms 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 13 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5 5忒至擗井· 擗 embedded s Os 脒 脒 Si 韹 韹 韪趦 long mmm 齄 goose 嗽擗 嗽擗 海 海 海 ' ' Dirty 轵 ϊ ϊ 韪 mm mm mm mm mm 齄 齄 擗 擗 ' ' ' ' ' S 脏 ' ' ' ' ' ' 脏 脏 脏 i i i i i i i i i i i i 豳 豳 豳 豳 豳 豳«U Ζ 1 ί!| III! 豳2 U ω ω?π ω SS Ε 11|1 m S <ng υ •υ «υ .° <υ ε gM s ε ε εΛ ^ ί® (3⁄4 Sumizyme Sumizyme MC Sumizyme CU α> ο ε ^ ε t I ε 〇ε 3 3 DC/3 Ο) C/D Sumizyme Sumizyme AP2 Sumizyme C Sumizyme Sumizyme MC Sumizyme C Sumizyme Sucrase N Sumizyme C Oolong tea oolong tea 1 Oolong tea oolong tea oolong tea oolong tea oolong tea oolong tea comparison product 7 comparison product 8 1 comparison product 9 comparison product 10 comparison product 11 comparison product 12 comparison product 13 comparison product Μ -〇 inch - 201215329 as shown in Table 4 The inventive product 1 to 4, 6 to 8, 1 〇 and 1 1 having extremely high flavor evaluation and the second highest evaluation of the present invention 5 ' 9, the ratio of (a) glucose/tannin mass ratio is 0.6. To 1.2, (b) the mass ratio of galacturonic acid/tannin is 0.10 to 0.3' and (c) the mass ratio of cellobiose/tannin is in the range of 〇15 to 0.3. Further, in the flavor evaluation, the quality of the present invention having an extremely high flavor evaluation is in the range of 4, 6 to 8, 1 and 11' (d) sucrose/tannin in the range of 〇.4 to 〇_6. However, the inventive products 5 and 9 which were less advanced than the evaluation were lower than 〇. The reason for this is considered to be that the sucrose contained in the original tea leaves is decomposed into glucose and fructose by the invertase activity of the enzyme used in the present inventions 5 and 9, and the overall sweet taste is slightly reduced. In addition, it is evaluated as the umami and sweet taste of oolong tea to some extent, but it is strongly felt that the taste and taste of the tea are heterogeneous, and the balance is poor. 12 to 14, (a) The quality of glucose/tannin The ratio is extremely high from ι·8 to 6.5, but the glucose contained in these is presumed to be an excipient contained in the enzyme preparation because of the use of the enzyme preparation (polygalacturonase). ) is produced by decomposition of amylase. On the other hand, the obtained flavor was evaluated as a comparatively good product 4 to 7 in which the taste and taste of oolong tea were felt to some extent, but the bitterness and astringency were somewhat strong and the balance was a little poor, and it was (c) cellobiose/tannin. The mass ratio is less than 〇.〇8. In addition, the flavor obtained was evaluated as a savory taste and a sweet taste of oolong tea to some extent, but the bitterness and astringency were somewhat strong, and the balance was somewhat poor. The product 9 to 1:1 was (b) galacturonic acid/tannin. The mass ratio is less than 0.06. Moreover, among the comparative products, the comparatively good products 4 to 7 and 9 to 10 were evaluated, and the quality of the (d) sucrose/tannin-41-201215329 ratio was in the range of 0.4 to 0.6; The comparisons were slightly inferior to the comparative products 8 and 11 with strong bitter taste, obvious and poor balance, and the mass ratio of (d) sucrose/tannin was less than 〇·16. Therefore, it is presumed that the sweetness, rich taste, umami taste, and the like of the tea extract obtained by the present invention are brought about by these differences. Further, in view of the above range, it can be considered that the mass ratio of (a) glucose/tannin is 0.3 to 1.8, and (b) the mass ratio of galacturonic acid/tannin is 0.06 to 0.6. And (c) the mass ratio of cellobiose/tannin is from 0.08 to 0.8; preferably (a) the mass ratio of glucose to tannin is from 0.4 to 1.5, and (b) the mass ratio of galacturonic acid/tannin It is from 0.08 to 0.5, and (c) the cellobiose/tannin mass ratio is from 0.10 to 0.6; more preferably (a) the glucose/tannin mass ratio is from 0.5 to 1.2, (b) galacturonic acid/single When the mass ratio of Ning is from 1 to 0.4, and the mass ratio of (c) cellobiose/tannin is from 0.11 to 0.4, the taste by the effect of the present invention can be brought about. [Simple description of the diagram] None. [Main component symbol description] None. -42-

Claims (1)

201215329 VII. Patent application scope: ι_—a tea extract characterized by at least tannin, glucose, galacturonic acid and cellobiose, and ^ (a) glucose/tannin mass ratio is 0.3 To 1.8, (b) the mass ratio of galacturonic acid/tannin is 0.06 to 0.6, and (c) the mass ratio of cellobiose/tannin is 0.08 to 0.8. 2. The tea extract according to the first aspect of the patent application, wherein the galacturonic acid and the cellobiose in the tea extract are produced by decomposition of an enzyme of the tea raw material. 3_ as in the tea extract of claim 1, wherein (a) the mass ratio of glucose to tannin is from 0.4 to 1.5, and (b) the mass ratio of galacturonic acid/tannin is from 0.08 to 0.5, and (c) The mass ratio of cellobiose/tannin is from 0.10 to 0.6. 4. The tea extract according to claim 1, wherein (a) the mass ratio of glucose to tannin is from 0.5 to 1.2, and (b) the mass ratio of galacturonic acid/tannin is from 0.1 to 0.4, and (The mass ratio of bismuth fiber disaccharide/tannin is from 0.11 to 0.4. 5 · A tea beverage containing tea extract as claimed in any one of claims 1 to 4. -43 - 201215329 IV (1) The representative representative of the case is: No. (2) The symbol of the symbol of the representative figure is simple: 0 /»,, 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention. :