TWI510193B - Process for the production of extract of teas - Google Patents

Description

Method for producing tea extract

The present invention relates to a method for producing a tea extract, and more particularly to a natural, fresh, rich aroma, and has a strong fresh sweet taste or fresh taste, and has little bitterness, no bitterness, and a refreshing flavor. A method of producing a tea extract.

The tea beverages such as green tea, black tea, oolong tea, and mixed tea, which are sterilized and filled in cans or bottles, are highly supported by consumers due to their healthy orientation, and the production volume is highly grown. In particular, recent preference has been a beverage which has a natural, fresh, rich aroma, and has a strong fresh taste or fresh taste, and has a low taste and a bitter taste. Under such circumstances, in order to stably mass-produce a product of a desired flavor in an industrialized manner, various efforts have been made regarding the selection of the tea raw material to be used, the quality management of the raw material, the raw material blending ratio, the blending method, and the extraction method.

In the manufacture of such beverages, in general, a flavor improving agent such as various tea extracts is added as a part of the raw materials in addition to the tea raw materials. The tea extract is obtained by taking out only necessary components from the viewpoint of the tea, and can prepare a quality that conforms to the final product form, flavor, and the like. Since the addition of the tea extract is an extract which is in a form desired in the final beverage purpose, it is easy to obtain the intended effect, and therefore it is a method which is simple and advantageous in the production of a tea beverage.

As described above, in the method for producing a tea extract for the purpose of reinforcing the aroma or taste of the tea, various methods have been proposed, for example, a tea characterized by extracting tea raw materials in the presence of protease and tannase. Method for producing an extract (Patent Document 1). a fragrance containing a fragrance (A) obtained by steam-distilling a raw material for a beverage, and a fragrance (B) obtained by supplying a raw material for a beverage to a gas-liquid flow contact device, wherein each fragrance (A) is used. 1 part by weight of the fragrance (B) is contained in the range of 0.01 to 100 parts by weight (Patent Document 2). A method for producing a tea extract using a group of enzymes containing at least a cellulase, a hemicellulase, a pectinase, and a protopectinase and subjecting the tea leaves to an enzyme decomposition extraction treatment (Patent Document 3). A method for producing an enzyme-treated tea extract which is produced by applying an enzyme and/or an enzyme group which is similar to a fresh aroma compound to a tea extract, a tea pulp, and/or tea (Patent Document 4). A method for preparing a tea extract, characterized by comprising the following steps: in the first step, the matcha is made into a slurry with warm water and the slurry is treated with a flow contact device (SCC) and the fragrance is recovered; the second step, The tea leaves are subjected to warm water extraction, the solid matter is removed, and then subjected to activated carbon treatment, and then the activated carbon is removed by filtration to obtain a tea extract; and in the third step, the fragrance obtained in the first step is mixed with the tea extract obtained in the second step ( Patent Document 5). A method for producing a tea extract obtained by subjecting a tea leaf to a steam distillation treatment to obtain a distillate obtained by steam distillation, and a column extract obtained from a steam-treated tea leaf (Patent Document 6). A method for producing a tea extract, characterized by the following steps: (1) a step of immersing or wetting the tea leaves in warm water at 40 ° C to 100 ° C, and (2) subjecting the tea leaves of the step (1) to water vapor extraction and recovering a step of distilling the liquid, (3) a step of extracting the distillate residue of the step (2) with water and recovering the extract, and (4) a step of mixing the distillate of the step (2) with the extract of the step (3) (Patent Document 7). A method for producing a tea extract characterized by using a saccharide-decomposing enzyme (selected from glucoamylase, hemicellulase, pectinase, polymannerase, invertase, and alpha) during and/or after extraction of the tea raw material At least one of - galactosidase is subjected to an enzyme decomposition treatment (Patent Document 8). However, the main purpose of these methods is to aroma or taste, it is difficult to obtain a natural, fresh, rich aroma, and has a strong fresh taste or fresh taste, and has little bitterness and no bitterness. A tea extract with a refreshing flavor.

Prior technical literature Patent literature

Patent Document 1 Japanese Patent Laid-Open Publication No. 2003-144049

Patent Document 2 Japanese Patent Laid-Open Publication No. 2003-33137

Patent Document 3 Japanese Patent No. 3779212

Patent Document 4 International Publication Booklet WO 06/062133

Patent Document 5 Japanese Patent Laid-Open Publication No. 2007-167005

Patent Document 6 Japanese Patent Laid-Open Publication No. 2007-295921

Patent Document 7 Japanese Patent No. 4104018

Patent Document 8 Japanese Patent Laid-Open Publication No. 2008-86280

The object of the present invention is to provide a method for producing a tea extract, which has a natural, fresh and rich aroma from a tea raw material, and has a strong fresh sweet taste or fresh taste, and has little bitterness, no bitterness and refreshing. The flavor of the tea extract.

The flavor component of the aroma is recovered by steam distillation, and although it has a natural feeling and a fresh feeling, it is insufficient in thickness as a whole. In addition, the flavor component extract obtained by combining the flavor component obtained by the steam distillation to recover the aroma and the extract of the residue is strong in bitterness and astringency derived from the residue extract, and is definitely not balanced. In addition, the extract obtained by the enzyme treatment of the tea leaves has a problem that the sweetness and the umami taste are enhanced and excellent, but the flavor is insufficient, and there is no problem of the tea.

In order to solve the above problems, the inventors of the present invention have made efforts to find out that the tea leaves are subjected to steam distillation to obtain a recovered aroma, and on the other hand, a combination of a distillation residue and a specific enzyme is used to obtain an enzyme-treated extract, thereby The tea extract obtained by mixing the enzyme-treated extract with the previously obtained recovered aroma has a natural, fresh, rich aroma and a strong fresh sweetness or fresh taste, and has little bitterness, no bitterness, and a refreshing flavor. The present invention has been completed.

In summary, the present invention provides a method for producing a tea extract, which comprises: (i) recovering aroma from a tea raw material by steam distillation, and (ii) enzymatically treating the distillation residue to obtain an enzyme-treated extract. And (iii) mixing the enzyme-treated extract obtained in the step (ii) with the recovered aroma obtained in the step (i).

The tea extract obtained according to the present invention has a natural, fresh, rich aroma and has a strong fresh sweet taste or fresh taste, and has little bitterness, no bitterness, and a refreshing flavor. Moreover, by adding the tea extract obtained according to the present invention at the time of tea beverage production, a natural, fresh and rich aroma can be imparted to the beverage in a simple manner, and the bitterness or astringency can be masked, and the sweet taste and the clearness can be imparted. Fresh flavor.

[Best Embodiment of the Invention]

For the tea raw material to be used in the present invention, for example, leaf obtained from the buds, leaves, stems, etc. of the evergreen tree tea tree (scientific name: Camellia sinensis (L) O. Kuntze) of the family of tea, non-fermented tea by tea, Semi-fermented tea and fermented tea. For non-fermented tea, for example: green tea (sencha, jade, crown tea, tea, jade green tea, matcha, roasted tea, steamed tea, milled tea, etc.); for semi-fermented tea, for example: oolong tea, bagged tea, etc. For fermented tea, for example: black tea, Pu'er tea, etc. Further, tea obtained by incense of unfermented tea or semi-fermented tea may be used. Among these, green tea, oolong tea, jasmine tea, etc., which are fresh and have a natural aroma, a sweet taste, a umami taste, etc., are especially preferable. In addition, as needed, the following ingredients may be added as an auxiliary material: for example, roasted barley (wheat tea), roasted malt, roasted buckwheat (buckwheat tea), roasted rice, roasted black rice, roasted germinated rice, Roasted buckwheat ears (buckwheat tea), roasted corn, fried sesame, roasted quinoa (quinoa), roasted amaranthus, roasted millet, roasted Japanese millet, roasted Italian millet, roasted soybeans, etc. Cereals; sage, thyme, marjoram, oregano, basil, mint, Japanese basil, lemon balm, Verbena, Savory, rosemary, lemongrass, blueberry leaf, bay leaf, mara tea, eucalyptus, saqsafurasu, sandalwood, absinth, Swertia japonica, pepper, cinnamon, cassia, anise, wasabi, western wasabi (horseradish), watercress, mustard, tonka bean, fenugreek ), zanthoxylum, black pepper, white pepper, allspice, myristica fragrans, mace, Clove, water celery, angelica, parsley (Anthriscus cerefolium), European anise, fennel, tarragon, cilantro, cumin, dill ( Dill), caraway, galangal, cardamom, ginger, Curcuma zedoaria, turmeric, vanilla, juniper berry, wintergreen, germany Chrysanthemum (manman chamomile), Roman chamomile, chrysanthemum, lavender, hibiscus, saffron, calendula, orange blossom, marrow flower, rose hip, craba (Crataegi fructus) , longan, scorpion, Drosera rotundifolia, tangerine peel, lemon peel, Marshmallow Root, Korean scorpion, Tian Qiren, Siberian ginseng, gymnem, Hooi (Rooibos) tea, mushroom tea, Eucommia ulmoides, eucalyptus (Houttuynia cordata), cassia seed, herbal tea, sweet tea vine tea, psyllium tea, cherry tea, sweet tea, persimmon leaf tea, kumbu tea, Pine leaf tea, tomorrow leaf tea, guava tea, Eucalyptus tea, aloe tea, turmeric tea, field horsetail tea, safflower tea, comfrey tea, matrimony vine tea, wormwood tea, ginkgo leaf tea, sea bream Tea, Mulberry tea, Burdock tea, Japanese angelica tea, dandelion tea, bean bean tea, Sambucus tea, Japanese privet tea, eucalyptus tea, Acer maximowiczianum tea , leaves, stems, roots, etc. of various plants such as Luo Han Guo tea.

In the present invention, first, in the first step (i), the aroma is recovered from the tea raw material by steam distillation. After obtaining the recovered aroma by this step, the tea extract obtained by adding the recovered aroma to the enzyme obtained in the subsequent step can obtain a tea extract having a fresh, natural aroma and having a sweet taste and an umami taste.

The steam distillation method may be, for example, a method in which a tea raw material is pulverized into an appropriate particle size and mixed with water to form a slurry, and the slurry is treated by a gas-liquid flow contact method to recover an aroma; The method of maintaining the original state or pulverizing, filling the container with a column, feeding water vapor into the column, bringing the tea raw material into contact with water vapor, and condensing and recovering the water vapor after the contact. In particular, a gas-liquid flow contact extraction method is preferred.

The gas-liquid flow contact extraction method can be carried out by various methods known per se, and for example, a method of extracting by using the apparatus described in JP-A-7-22646 can be employed. If the method for recovering the aroma using the device is specifically described, for example, in a rotating cone of a gas-liquid flow contact extraction device having a structure in which a rotating cone and a fixed cone are alternately combined, the liquid or paste-like tea raw material flows down from the upper portion, At the same time, the vapor is raised from the lower portion to recover the aroma component originally present in the tea raw material. The operating conditions of the gas-liquid to flow contact extraction apparatus can be arbitrarily selected depending on the processing ability of the apparatus, the type and concentration of the raw materials, and the intensity of the aroma. In the tea raw material slurry, the ratio of the tea raw material to water may be any amount as long as the tea raw material slurry is in a fluid state, and each ratio may be used, for example, 1 part by mass relative to the tea raw material, usually water is used. 5 times to 30 times, preferably water is in the range of 8 times to 20 times. When the water is less than the above range, the fluidity is less likely to occur, and if the water is out of the range, the aroma of the obtained distillate tends to be weakened.

An example of the operating conditions of the gas-liquid flow contact extraction apparatus is as follows.

Feeding speed of raw materials: 300 to 700 L/hr

Vapor flow rate: 5 to 50kg/hr

Evaporation: 3 to 35kg / hr

Column bottom temperature: 40 to 100 ° C

Upper temperature of the column: 40 to 100 ° C

Vacuum degree: 1.3KPa to atmospheric pressure.

On the other hand, in the steam distillation method using a column, pressurized water can be used as a method of introducing water vapor into the tea raw material filled in the column and condensing the aroma component distilled along with the water vapor together with the water vapor. Any distillation method of steam distillation, atmospheric steam distillation, and reduced pressure steam distillation. Specifically, for example, water vapor is blown from the bottom of a steam distillation tank containing a tea raw material, and the distillate vapor is cooled by a cooler connected to the upper distillation side, and the volatile aroma can be trapped in the form of a condensate. Distillate of the ingredients. Depending on the situation, by connecting a cooling and collecting device using a refrigerant to the front side of the aroma collecting device, it is possible to surely capture a volatile aroma component having a lower boiling point. Further, since it is possible to effectively prevent deterioration due to heating of the aroma component, it is preferred to carry out steam distillation in the presence of an inert gas such as nitrogen or an antioxidant such as vitamin C.

According to the second step (ii) of the present invention, the steam distillation residue produced in the first step (i) is subjected to an enzyme treatment to obtain an enzyme-treated extract. The enzyme treatment can be carried out, for example, by adding an enzyme to a mixture of steam distillation residue and water.

When the aroma is recovered by the gas-liquid flow contact extraction method as the steam distillation method, since the distillation residue is all in the form of a slurry containing the extract, it can be cooled to an appropriate temperature for the enzyme treatment and the enzyme is directly added. In addition, in the case of the residue of the steam distillation of the column, the amount of water required for the enzyme treatment may be usually 1 part by mass to 100 parts by mass per 1 part by mass of the residue raw material, preferably 5 parts by mass. Up to 50 parts by mass of water is applied to the column, and the enzyme reaction is carried out under stirring or standing.

Next, an enzyme is added to the mixture of water and distillation residue and subjected to enzyme treatment. In the present invention, the enzyme treatment is carried out in a system containing the tea raw material itself. Therefore, the structure of the distillation residue is decomposed to generate a large amount of taste components, and an extract having a strong taste such as sweet taste or umami taste can be obtained.

The enzyme to be used for the enzyme treatment is not particularly limited, and examples thereof include a saccharolytic enzyme, a protease, a lipolytic enzyme, a tannase, and a chloroorthoesterase. Further, in terms of saccharolytic enzymes, specifically, for example, amylase, glucoamylase, pullulanase, cellulase, hemicellulase, polyxylase, pectinase, arabic Arbanase, glucanase, polyglucose, polymannanase, α-galactosidase, and the like. By using these enzymes in an appropriate combination, the sweetness or umami taste of the enzyme-treated extract can be enhanced. In particular, from the viewpoint of enhancing umami taste and enhancing sweet taste, it is preferably (1) a combination of a protease and a tannase, (2) a combination of a glucoamylase and a hemicellulase, and (3) a glucoamylase and a pectinase. Combination, or (4) a combination of glucoamylase and cellulase.

The tea contains about 25% protein (see the table of 5 food ingredients), and its composition is presumed to be the same in the steam distillation residue. If the protein is decomposed by a protease, it is considered that a tea extract having a strong umami taste can be obtained, but since the protein system in the tea leaves is combined with the tannin, even if the protease is used alone in the distillation residue, an amine group is hardly formed. acid. However, when the protease and the tannin are allowed to act on the distillation residue, a part of the protein in the distillation residue is decomposed, and a tea extract having a strong taste or a strong taste and a low astringency can be obtained.

Among the combinations of saccharolytic enzymes, the combination of (2) a combination of glucoamylase and hemicellulase, (3) a combination of glucoamylase and pectinase, or (4) a combination of glucoamylase and cellulase is used. The tea extract obtained by steam distillation residue is not clear, but it is much stronger than the tea extract obtained by using a combination of other saccharolytic enzymes, which is much stronger than the prediction. good.

A tannase enzyme is a dehydrin-bonded enzyme in which gallic acid is ester-bonded to a hydroxyl group in a tannin, for example, epigal acid catechol gallate (epigallocatechin gallate) is hydrolyzed to an enzyme of gallic acid catechol and gallic acid. Specifically, the tannase which can be used in the present invention, for example, belongs to the genus Trichophyton, Penicillium, Rhizopus, Rhizomucor, Lactobacillus, Staphylococcus, Streptococcus, Longpai. A tannase-producing bacterium of the genus Lonepinella or the like, which is subjected to solid culture or liquid culture according to a usual method using the medium normally used for the culture of the filamentous fungus, and the obtained culture or the treated product thereof is subjected to a usual method. The winner is obtained by refining treatment. Further, commercially available tannins such as tannase (500 U/g; manufactured by Kikkoman Co., Ltd.), tannase (5,000 U/g; manufactured by Kikkoman Co., Ltd.), and tannase (500 U/g; Mitsubishi Chemical Food Co., Ltd.). The amount of tannase used, the visual acuity, etc., cannot be generalized, but usually the basis of the mass of the original tea raw material of the distillation residue is usually, for example, about 0.1 to about 50 U/g, preferably about 0.5 to about 20 U. Within the range of /g.

A protease is an enzyme that hydrolyzes a peptide bond of a protein or a peptide. Proteases which can be used in the present invention, for example, Protease A, Protease M, Protease P, Umamizyme, Peptidase R, Newlase (registered trademark) A, Newlase (registered trademark) F (above is a protease derived from the bacterium of Amano Enzyme Co., Ltd.); Sumizyme (registered trademark) AP, Sumizyme (registered trademark) LP, Sumizyme (registered trademark) MP, Sumizyme (registered trademark) FP, Sumizyme (registered trademark) LPL (above is a protease derived from New Japan Chemical Industry Co., Ltd.); Protin (registered trademark) FN (protease derived from sputum by Daiwa Chemical Co., Ltd.); Denapsin 2P, Denazyme (registered trademark) AP, XP-415 (above is a protease derived from bacterium of Nagase Chemtex); Orientase (registered trademark) 20A, Orientase (registered trademark) ONS, Tetrase (registered trademark) S (above is a protease derived from HBI company); Morsin (registered trademark) F, PD enzyme, IP enzyme, AO-protease (above is Kikkoman Co., Ltd.) Bacteria derived from bacteria; Sakanase (protease derived from sputum by scientific research company); Punchdase (registered trademark) YP-SS, Punchdase (registered trademark) NP-2, Punchdase (registered trademark) P (above Yakult drug) Industrial company bacteriocin-derived protease); Flavorzyme (registered trademark) (protease-derived protease produced by Novozyme Japan); Kokulase (registered trademark) SS, Kokulase (registered trademark) P (above is the source of sputum produced by Sankyo Lifetech Co., Ltd.) Protease); VERON PS, COROLASE PN-L (above is the protease produced by AB Enzyme Inc.); Protease N, Protease NL, Protease S, Prolaser (registered trademark) FG-F (above is the bacteria produced by Amano Enzyme Co., Ltd.) Source of protease); Protin P, Deslom, Depirase, Protin A, Thermoase (registered trademark) (above is a protease derived from Dae Kasei Co., Ltd.); Bioprase (registered trademark) XL-416F, Bioprase (registered trademark) SP-4FG , Bioprase (registered trademark) SP-15FG (above is a protease derived from Nagase Chemtex); Orientase (registered trademark) 90N, Nucleixin (registered trademark), Orientase (registered trademark) 10NL, Orientase (registered trademark) 22BF (above HBI company produces bacterial-derived proteases; Alloase (registered trademark) AP-10 (bacterial-derived protease produced by Yakult Pharmaceutical Industries, Inc.); Protamex (registered trademark), Neutralase (registrar) Standard), Alkalase (registered trademark) (above is a protease derived from bacteria of Novozymes); COROLASE N, COROLASE 7089, VERON W, VERON P (above is a protease derived from AB enzyme company); ENZYLON NBS (Luodong Chemical Bacterial-derived protease from Industrial Co., Ltd.; alkaline protease GL440, Purafect (registered trademark) 4000L, Protease 899, Protex 6L (above is a protease derived from Genecor Co., Ltd.); Actinase (registered trademark) AS, Actinase (registered trademark) AF (the above is a protease derived from actinomycetes of research and pharmaceutical companies); Tasinase (registered trademark) (protease derived from actinomycetes produced by Genecor); Papain W-40 (plant-derived protease from Amano Enzyme); Refined papain (plant-derived protease produced by Nagase Chemtex); other animal-derived pepsin, trypsin, and the like. The amount of the protease to be used differs depending on the amount of the visual acuity, etc., and cannot be generalized. However, it is usually based on the mass of the original tea raw material of the distillation residue, and is usually, for example, about 0.01 U/g to about 100 U/g, preferably about 1 U. From /g to about 80 U/g.

Enzyme treatment conditions for combination of protease and tannase, for example: (1) a steam distillation residue slurry for treating a slurry of tea with a gas-liquid flow contact, or (2) for column water vapor The distillation residue produced after the distillation is usually added in an amount of 8 to 50 parts by mass, preferably 10 to 20 parts by mass, per 100 parts by mass of water, and is cooled at about 60 to about 121 ° C for about 2 seconds to about 20 minutes. The protease and tannase are subjected to an enzyme treatment at about 20 to about 60 ° C for about 30 minutes to about 24 hours. After the enzyme treatment, the enzyme is deactivated by heating at about 60 to about 121 ° C for about 2 seconds to about 20 minutes, and then cooled, and subjected to solid-liquid separation and filtration, whereby an enzyme-treated extract can be obtained.

Amylase is an enzyme that converts amylose or amylopectin in starch into glucose, maltose, and oligosaccharides by hydrolysis of glycosidic bonds. Amylase contains α-amylase, β-amylase, and glucoamylase. .

The α-amylase is an enzyme which cleaves the α-1,4 bond of starch or glycogen to produce a polysaccharide or oligosaccharide. Beta-amylase is an enzyme that breaks down starch or glycogen into maltose. The glucoamylase is an enzyme that decomposes the α-1,4 bond at the non-reducing end of the sugar chain to produce glucose.

Glucose amylase is commercially available, for example, Gluc (registered trademark) SG, Gluczyme (registered trademark) AF6, Gluczyme (registered trademark) NL4.2, and glucoamylase "Amano" SD for brewing (above is Amano Enzyme Co., Ltd.) System, GODO-ANGH (manufactured by Contract Alcohol Company), Kokulase (registered trademark) G2, Kokulase (registered trademark) M (above is Mitsubishi Chemical Food Co., Ltd.), Optidex (manufactured by Genencor), Sumizyme (registered trademark), Sumizyme (registered trademark) SG (manufactured by Nippon Chemical Industry Co., Ltd.), Glucozyme (registered trademark) #20000 (manufactured by Nagase Chemtex Co., Ltd.), AMG, Sunsuper (manufactured by Novozyme Japan Co., Ltd.), Glutase AN (manufactured by HBI Co., Ltd.), Uniase (registered trademark) K, Uniase (registered trademark) 2K, Uniase (registered trademark) 30, Uniase (registered trademark) 60F (above is Yakult Pharmaceutical Industries, Inc.), Magnux (registered trademark) JW-201 (Luodong Chemical Industry Co., Ltd.) Company system), Grindamyl (registered trademark) AG (manufactured by Danisco Japan Co., Ltd.), etc. The amount of glucoamylase used is, for example, usually from about 0.1 U/g to about 1,000 U/g, preferably from about 1 U/g to about 100 U/g, based on the mass of the original tea raw material of the distillation residue.

Pectinase, also known as polygalacturonase, pectinase, polymethylgalacturonase, pectin depolymerase, pectinic acid, pectin, pectic acid, etc. The α-1,4 bond is hydrolyzed by an enzyme. Pectinase is known to be contained in bacteria, fungi, yeast, higher plants, snails, etc., and pectinase taken by such organisms can be widely used in the present invention. Further, a commercially available pectinase preparation can also be used. Commercially available pectinase preparations, for example, Sucrase (registered trademark) A, Sucrase (registered trademark) N, Sucrase (registered trademark) S (above, Mitsubishi Chemical Food Co., Ltd.), Pectinex Ultra (registered trademark) SP-L ( Novo Nordisk A/S company), Meicelase (registered trademark) (Meiji Seika Co., Ltd.), Ultrazyme (registered trademark) (Novo Nordisk A/S company), NewlaseF (registered trademark) (Tianye Enzyme (share)) Company system) and so on. The amount of the pectinase used is not easily expressed in terms of the active unit because the pectinase preparation usually contains a plurality of enzymes, and is usually, for example, about 0.01% by mass to about 5% by mass, preferably about 5% by mass, based on the original tea raw material of the distillation residue. It is in the range of 0.1% by mass to about 2% by mass.

Cellulase is an enzyme that hydrolyzes the glycosidic bond of β-1,4-polydextrose (for example, cellulose). A cellulose-based D-glucose is a polysaccharide in which β-1,4 bonds are not branched, and the number of glucose is said to be about 5,000. Cellulose is a major constituent of plant cell walls and is highly hydrophilic but insoluble in water. Among the cellulase, there are an endopolyglucose which cuts cellulose from the inside of the molecule, and an exo-polyglucoase which decomposes from the reducing end and the non-reducing end of the sugar chain and frees the cellobiose ( Cellobiohydrolase). Further, among the commercially available cellulases, there are many cases in which β-glucosidase is mixed and glucose is released. The cellulase which can be used in the present invention is not particularly limited as long as it has an activity of decomposing cellulose, and any commercially available cellulase preparation such as Cellulase T "Amano" or Cellulase A "Amano" can be used. (The above is manufactured by Amano Enzyme Co., Ltd.); Driserase (registered trademark) KSM, Multifect (registered trademark) A40, Cellulase GC220 (above: Genecor Concord); Cellulase GODO-TCL, Cellulase GODO TCD-H, Vesselex (registered trademark) , Cellulase GODO-ACD (above is contract alcohol company); Cellulase (manufactured by Toyobo Co., Ltd.); Cellrizer (registered trademark), Cellulase XL-522 (above: Nagase ChemteX); Cellsoft (registered trademark), Denimaks (registered trademark) (The above is manufactured by Novozymes Co., Ltd.); Cellulosin (registered trademark) AC40, Cellulosin (registered trademark) AL, Cellulosin (registered trademark) T2 (above is HBI); Cellulase "ONOZUKA" 3S, Cellulase Y-NC (above Yakult Pharmaceutical Co., Ltd.); Sumizyme (registered trademark) AC, Sumizyme (registered trademark) C (above is Nippon Chemical Industry Co., Ltd.); ENZYLON CM, ENZYLON MCH, Biohit (Luodong Chemical Industry Co., Ltd.) Company system) and so on. The amount of the cellulase used is usually not represented by the active unit because the commercially available cellulase preparation usually contains a plurality of enzymes, and is usually, for example, about 0.01% by mass to about 5% by mass based on the original tea raw material of the distillation residue. It is preferably in the range of about 0.1% by mass to about 2% by mass.

Hemicellulase is an enzyme that breaks down hemicellulose. Hemicellulose is a polysaccharide that constitutes the cell wall of terrestrial plant cells. Other than cellulose and pectin, there are many types of sugars, and the bonding pattern is complicated. Further, it forms a hydrogen bond with cellulose, forms a covalent bond with lignin, and the like, and functions to reinforce the cell wall. There is a very large number of hemicellulases which are decomposed into a structure in which a sugar such as a side chain is bonded to a sugar which is a main chain of the skeleton. For hemicellulases, for example: polyglucose, polymannosidase, alpha-galactosidase, galactanase, polyxylase, polyarabinase, polygalacturonase Etc. However, a plurality of enzymes which decompose the activities of the various sugar bonds may also be employed. Commercially available hemicellulase, for example, Hemcellulase "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) Bakezyme (registered trademark) HS2000, Bakezyme (registered trademark) IConc (above, DKSH, Japan), and ENZYLON LQ (manufactured by Luodong Chemical Industry Co., Ltd.) ), Cellulosin (registered trademark) HC100, Cellulosin (registered trademark) HC, Cellulosin (registered trademark) TP25, Cellulosin (registered trademark) B, Hemicellulase M (above, HBI), Sumizyme (registered trademark) X (New Japan Chemical Manufactured by Industrial Co., Ltd., VERON 191, VERON 393 (above, Rehm Enzyme Co., Ltd.). The amount of hemicellulase used is not easily expressed in units of activity because a commercially available hemicellulase preparation usually contains a plurality of enzymes, and is usually, for example, about 0.01% by mass to about 5% by mass based on the original tea raw material of the distillation residue. % is preferably in the range of about 0.1% by mass to about 2% by mass.

In the present invention, it is more preferred that the activity of the saccharolytic enzyme used has substantially no invertase activity. In general, tea raw materials contain a certain amount of sucrose. Moreover, when combined with a saccharolytic enzyme, it cannot be denied that the polysaccharide will decompose and the slight sucrose will be released. In the present invention, as described above, the amount of glucose in the tea extract is increased by a combination of saccharolytic enzymes, but at this time, if the sucrose is decomposed, it is found that the sweet taste is somewhat reduced, and there is a negative effect of producing sourness or odor. . Therefore, the enzyme used in the present invention preferably has substantially no invertase activity in its activity. It is determined whether or not the invertase activity is substantially contained in the enzyme preparation to be used, and it can be determined by using sucrose as a matrix and confirming whether or not glucose is produced. Further, the production of glucose can also be confirmed using a commercially available glucose test paper or the like.

The conditions for the treatment of the enzyme can be based on the usual enzyme treatment conditions for the enzyme to be used. For example, (1) a steam distillation residue slurry obtained by subjecting a slurry of a tea to a gas-liquid flow contact treatment or (2) a distillation residue generated by steam distillation of a column column per 1 part by mass Usually, water is added in an amount of from 8 parts by mass to 50 parts by mass, preferably from 10 parts by mass to 20 parts by mass, and is cooled after sterilizing at about 60 ° C to about 121 ° C for about 2 seconds to about 20 minutes to quantitatively add the necessary enzymes. The enzyme reaction is generally carried out by stirring or standing at a pH of from 3 to 6, preferably from pH 4 to 5.5. In order to prevent oxidative degradation in the enzyme reaction, about 10 ppm to 500 ppm of ascorbic acid or sodium ascorbate may be added to the entire amount of the slurry. The enzyme does not need to react at the optimum temperature of the enzyme, and sometimes the reaction is preferred at a slightly lower temperature. The temperature of the enzyme reaction is generally from about 20 ° C to about 70 ° C, preferably from about 25 ° C to about 60 ° C. Preferably, it is in the range of from about 30 ° C to about 50 ° C. Further, the reaction time is usually from 5 minutes to 24 hours, preferably from 1 hour to 20 hours, more preferably from 4 hours to 18 hours. In the present invention, since the enzyme is reacted at a slightly lower temperature so that the tea extract does not cause odor, the reaction time may be long, but the amount of glucose produced may be measured by HPLC analysis or the like. While confirming the reaction, the reaction time is determined, or additional addition of the enzyme is performed. After the enzyme treatment, the enzyme is inactivated by heating at about 60 ° C to about 121 ° C for about 2 seconds to about 20 minutes, followed by solid-liquid separation and filtration to obtain an enzyme-treated extract.

The resulting enzyme-treated extract can be concentrated as needed. The concentration method may be, for example, concentration under reduced pressure, concentration of a reverse osmosis membrane (RO membrane), concentration by freezing, or the like, and concentration may be carried out to obtain a concentrate of the enzyme-treated extract according to the present invention. The degree of concentration is not particularly limited and is generally set to be Bx3° to Bx80°, preferably Bx8° to Bx60°, more preferably Bx10° to Bx50°.

According to the third step (iii) of the present invention, the recovered aroma obtained in the first step (i) and the enzyme-treated extract obtained in the second step (ii) are mixed to obtain a tea extract. The mixing ratio of the recovered aroma and the enzyme-treated extract at this time can be freely selected in accordance with the flavor or the target flavor of the food or beverage to which the enzyme-treated extract according to the present invention is added, but the recovery obtained in the first step (i) The mass ratio of the aroma to the enzyme-treated extract obtained in the second step (ii) may generally be from 1:10 to 10:1, preferably from 1:5 to 5:1, more preferably from 1:3 to 3. :1 within the range. If the mass ratio of the recovered aroma is increased by more than 10:1, the sweetness is insufficient. Conversely, if the mass ratio of the enzyme-treated extract obtained in the second step (ii) is more than 1:10, the fresh and natural aroma is insufficient. . Further, when the sweetness or the umami taste is appropriate in the balance between the two, it tends to be good.

The mixed liquid (tea extract) obtained in the third step (iii) can be directly formed into a product, but may be further subjected to steps such as precipitation removal, filtration, sterilization, and the like, and filled in a sealed container to be in a flowable state.

The tea extract according to the present invention can be usually added to a food or beverage such as a green tea beverage, an oolong tea beverage, a black tea beverage or a mixed tea beverage in a range of from about 0.01% by mass to about 2% by mass. Natural, fresh, rich aroma, and can mask bitter or astringent taste, and give a fresh and sweet taste.

The present invention will be more specifically described by the following examples, comparative examples and reference examples, but these examples, comparative examples and reference examples are merely illustrative and are not intended to limit the scope of the invention.

Example

Example 1 (Green tea is recovered by gas-liquid flow contact extraction method, and the distillation residue is treated with protease and tannase)

40 kg of commercially available Shizuoka 1 tea was pulverized with a hammer mill (screen 1.2 mm), and 360 kg of water containing 0.24 kg of sodium ascorbate was added to form a slurry. The gas-liquid flow contact extraction method was used under the following conditions. The aroma of 16 kg (40% for green tea) was recovered (hereinafter referred to as recovery aroma (a)).

Device: SCC Model 1000 (Flavortech)

Processing conditions

Feeding speed of raw materials: 700L/H _r

Vapor flow rate: 55kg/hr

Strip rate: about 4%

Column bottom temperature: 100 ° C

Upper temperature of the column: 100 °C

Vacuum: atmospheric pressure.

400 kg of the residue slurry (corresponding to 40 kg of green tea) (hereinafter referred to as residue slurry (b)) was cooled to 45 ° C, and 2 kg (corresponding to 200 g of green tea) was uniformly taken, and after sterilization at 90 ° C, it was immediately cooled. To 40 ° C, and add 2g of protease M (5,500U / g; Amano Enzyme (share)) and 2g of tannase (500U / g; Kikkoman (stock)), stir at the same temperature for 30 minutes, mix the enzymes thoroughly The reaction was allowed to stand at the same temperature for 16 hours. After the reaction time elapsed, 0.5 g of sodium ascorbate was added and thoroughly mixed, followed by solid-liquid separation, and the enzyme was inactivated by heating at 90 ° C for 1 minute, cooled to 20 ° C, and then subjected to a Nutsche filter previously coated with diatomaceous earth. Filtration gave a clear filtrate of 1721 g (Bx 7.2, pH 4.6). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 247.8 g of a concentrate of Bx 50.0. Next, 82.6 g of the aroma (a) (amount of 2/3 of the Bx conversion solid content of the concentrate) and 0.46 g of sodium ascorbate (0.4% of the solid content of the concentrated liquid of the concentrate) were added to the concentrate and thoroughly mixed. After that, add water to adjust Bx to 35°. Subsequently, the mixture was heated at 90 ° C for 1 minute, and cooled to 30 ° C, and filled in a container to obtain 333.3 g of a green tea extract (inventive product 1) of Bx 35 ° (pH 4.9, yield of green tea of 167.5%).

Comparative Example 1 (Examples in which green tea is not subjected to aroma recovery or enzyme treatment)

200 g of the commercially available Shizuoka-made tea was crushed with a hammer mill (screen 1.2 mm), and 3600 g of water containing 2.4 g of sodium ascorbate was added to prepare a slurry. After heating at 90 ° C for 10 minutes, it was immediately cooled. The mixture was solid-liquid separated at 30 ° C, heat-sterilized at 90 ° C for 1 minute, cooled to 20 ° C, and filtered using a Nutsche filter previously coated with diatomaceous earth to obtain a clear filtrate of 1688 g (Bx 4.2 °). , pH 5.3). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 202.5 g of a concentrate of B. Subsequently, it was heated at 90 ° C for 1 minute, and cooled to 30 ° C, and filled in a container to obtain Bx35. Green tea extract (Comparative product 1) 202.5 g (pH 5.3, yield of green tea 101.3%).

Comparative Example 2 (Green tea is not subjected to aroma recovery, but treated with protease and tannase)

200 g of commercially available Shizuoka-made tea was crushed by a hammer mill (screen 1.2 mm), and 3600 g of water containing 2.4 g of sodium ascorbate was added to form a slurry. After sterilization at a temperature of 90 ° C, it was immediately cooled to 40 ° C. Add 2g of protease M (5,500U/g; Amano Enzyme) and 2g of tannase (500U/g; Kikkoman (stock)), stir at the same temperature for 30 minutes, mix the enzymes thoroughly, at the same temperature The reaction was allowed to stand for 16 hours. After the reaction time elapsed, 0.5 g of sodium ascorbate was added and thoroughly mixed, and then solid-liquid separation was carried out, and the mixture was heated at 90 ° C for 1 minute, cooled to 20 ° C, and then filtered using a Nutsche filter previously coated with diatomaceous earth. The clarified filtrate was 1721 g (Bx 7.2 °, pH 4.6). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 32. Then, the mixture was heated at 90 ° C for 1 minute, and cooled to 30 ° C, and filled in a container to obtain 325.9 g of green tea extract (Comparative Product 2) of Bx 35° (pH 4.9, yield of green tea for 163.0%).

Comparative Example 3 (Example of green tea using a gas-liquid to flow contact extraction method to recover aroma, and distillation residue is not extracted by enzyme treatment)

2 kg of the residue slurry (b) obtained in Example 1 (corresponding to 200 g of green tea) was uniformly taken, and after sterilizing at a temperature of 90 ° C, immediately cooled to 40 ° C, 0.5 g of sodium ascorbate was added and thoroughly mixed, and then solid-liquid was carried out. The mixture was heated at 90 ° C for 1 minute, cooled to 20 ° C, and filtered using a Nutsche filter previously coated with diatomaceous earth to obtain a clear filtrate of 1678 g (B x 4.1 °, pH 5.2). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain a concentrate (b. Next, 46.0 g of the aroma (a) (amount of 2/3 of the Bx conversion solid content of the concentrate) and 0.28 g of sodium ascorbate (0.4% of the solid content of the concentrate in terms of Bx) were added and thoroughly mixed in the concentrate. After that, the water is adjusted to have a Bx of 35°. Then, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain a Bx 35 ° green tea extract (Comparative Product 3) 197.1 g (pH 5.5, 98.5% for green tea).

Example 2 (Example of the substitution of the enzyme of Example 1 as a glucoamylase and a hemicellulase)

In the enzyme of Example 1, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Industry Co., Ltd.) and 2 g of Sumizyme X (hemicellulose enzyme manufactured by Nippon Chemical Industry Co., Ltd.) were used. Example 1 was carried out in exactly the same manner to obtain 325.8 g of a green tea extract (Inventive Product 2) of Bx 35° (pH 5.3, yield of green tea, 162.9%).

Example 3 (Example of enzyme substitution of Example 1 as glucoamylase and pectinase)

In the enzyme of Example 1, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Industry Co., Ltd.) and 2 g of Sucrase N (pectinase manufactured by Mitsubishi Chemical Foods Co., Ltd.) were used, and examples were used. 1 The same operation was carried out to obtain 328.4 g of a green tea extract (Inventive Product 3) of Bx 35° (pH 5.3, yield of green tea 164.2%).

Example 4 (Example of the substitution of the enzyme of Example 1 as a glucoamylase and a cellulase)

In the enzyme of Example 1, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Co., Ltd.) and 2 g of cellulase T "Amano" (cellulase produced by Amano Enzyme Co., Ltd.) were used. The same operation as in Example 1 was carried out, and a Bx35° green tea extract (Inventive Product 4) 318.7 g (pH 5.3, green tea yield 159.4%) was obtained.

Example 5 (Example of the substitution of the enzyme of Example 1 as a tannin-only enzyme)

The enzyme in Example 1 was subjected to the same operation as in Example 1 except that 2% of the tannase (500 U/g; Kikkoman) was used to obtain a green tea extract of Bx 35° (Inventive Product 5) 241.0. g (pH 5.3, yield of green tea 120.5%).

Example 6 (The enzyme of Example 1 was replaced by a protease only example)

The enzyme of the example 1 was subjected to the same operation as in Example 1 except that 2 g of the protease M (Tianye enzyme) was used to obtain a green tea extract of Bx 35° (inventive product 6) 321.8 g (pH 5.3). The yield of green tea is 160.9%).

Example 7 (Example of the enzyme substitution of Example 1 as a glucoamylase only)

In the same manner as in Example 1, except that 2 g of Sumizyme (2,000 U/g; glucoamylase manufactured by Nippon Chemical Industry Co., Ltd.) was used, the green tea extract of Bx 35° was obtained. 7) 268.4 g (pH 5.3, 134.2% for green tea).

Example 8 (Example of the substitution of the enzyme of Example 1 as a hemicellulase only)

The same procedure as in Example 1 was carried out except that 2 g of Sumizyme X (hemicellulose enzyme manufactured by Nippon Chemical Co., Ltd.) was used to obtain a Bx35° green tea extract (Inventive Product 8) 322.4. g (pH 5.3, 131.2% for green tea).

Example 9 (The enzyme of Example 1 was replaced by a pectinase only example)

The enzyme of Example 1 was subjected to the same operation as in Example 1 except that 2 g of Sucrase N (pectinase produced by Mitsubishi Chemical Foods Co., Ltd.) was used to obtain a Bx35° green tea extract (Invention 9) 263.8 g ( pH 5.3, the yield of green tea was 131.8%).

Example 10 (Example of enzyme substitution in Example 1 as cellulase only)

In the same manner as in Example 1, except that 2 g of the cellulase T "Amano" 4 (cellulase produced by Amano Enzyme Co., Ltd.) was used, the green tea extract of Bx 35° was obtained. 10) 268.1 g (pH 5.3, 134.1% for green tea).

Example 11 (Example of the enzyme substitution of Example 1 as a polyglucose only)

In the same manner as in Example 1, except that 2 g of Tunicase FN (Daihe Chemical Co., Ltd.) was used, the Bx35° green tea extract (Inventive Product 11) 264.0 g (pH 5.3, for green tea) was obtained. The rate is 132.0%).

Example 12 (Example of the enzyme substitution of Example 1 as a polymannanase only)

The same procedure as in Example 1 was carried out except that Cellulsin GM5 (HBI) 2 g was used as the enzyme in Example 1, and a Bx35° green tea extract (Invention 12) 259.0 g (pH 5.3, for green tea) was obtained. The rate is 129.5%).

Example 13 (The enzyme of Example 1 was substituted with an α-galactosidase only example)

The same procedure as in Example 1 was carried out except that 2 g of Sumizyme AGS (Nippon Chemical Industry Co., Ltd.) was used as the enzyme in Example 1, and a green tea extract (inventive product 13) of Bx 35° was obtained, 263.2 g (pH 5.3, The yield of green tea was 131.6%).

Example 14 (Example of the enzyme substitution of Example 1 as an invertase only)

The same procedure as in Example 1 was carried out except that 2 g of Sumizyme INV (Nippon Chemical Industry Co., Ltd.) was used as the enzyme in Example 1, and a Bx35° green tea extract (inventive product 14) of 252.6 g (pH 5.3, The yield of green tea was 126.3%).

Example 15 (Example of enzyme substitution in Example 1 as cellulase and hemicellulase)

In the case of the enzyme of Example 1, 2 g of Cellulase T "Amano" 4 (cellulase produced by Amano Enzyme Co., Ltd.) and 2 g of Sumizyme X (hemicellulose enzyme manufactured by Nippon Chemical Industry Co., Ltd.) were used, and Example 1 was carried out. In the exact same operation, a Bx35° green tea extract (Inventive Product 15) was obtained, 324.3 g (pH 5.3, green tea yield 162.2%).

Example 16 (Example of enzyme substitution in Example 1 as cellulase and polymannase)

In the same manner as in Example 1, except that 2 g of Cellulase T "Amano" 4 (cellulase produced by Amano Enzyme Co., Ltd.) and 2 g of Cellulosin GM5 (HBI) were used as the enzyme in Example 1, Bx35° was obtained. Green tea extract (inventive product 16) 327.4 g (pH 5.3, green tea yield 163.7%).

Example 17 (Example of enzyme substitution in Example 1 as cellulase and α-galactosidase)

In the same manner as in Example 1, except that 2 g of cellulase T "Amano" 4 (cellulase produced by Amano Enzyme Co., Ltd.) and 2 g of Sumizyme AGS (Nippon Chemical Industry Co., Ltd.) were used as the enzyme in the first embodiment. Bx35° green tea extract (inventive product 17) 325.3 g (pH 5.3, green tea yield 162.7%).

Example 18 (Example of enzyme substitution in Example 1 as cellulase and protease)

In the same manner as in Example 1, except that 2 g of Cellulase T "Amano" 4 (cellulase produced by Amano Enzyme Co., Ltd.) and 2 g of protease M (Tianye Enzyme) were used as the enzyme of Example 1, the same operation as in Example 1 was carried out. Bx35° green tea extract (Inventive Product 18) 321.4 g (pH 5.3, green tea yield 160.7%).

Example 19 (Example of substitution of the enzyme of Example 1 with hemicellulase and polyglucose)

The enzyme of the example 1 was subjected to the same operation as in Example 1 except that 2 g of Sumizyme X (hemicellulose enzyme manufactured by Nippon Chemical Co., Ltd.) and 2 g of Tunicase FN (Daihe Chemical Co., Ltd.) were used to obtain a green tea extract of Bx 35°. (Invention 19) 322.9 g (pH 5.3, green tea yield 161.5%).

Example 20 (Example of enzyme substitution of Example 1 as glucoamylase, hemicellulase, and invertase)

In the enzyme of Example 1, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Co., Ltd.), Sumizyme X (hemicellulose enzyme manufactured by Nippon Chemical Co., Ltd.), 2 g, and Sumizyme INV (new) were used. The same operation as in Example 1 was carried out except for 2 g of the Japanese chemical industry, and 328.1 g of a green tea extract (inventive product 20) of Bx 35° (pH 5.3, yield of green tea 164.1%) was obtained.

Example 21 (Example of enzyme substitution in Example 1 as glucoamylase, cellulase, and protease)

In the enzyme of Example 1, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Co., Ltd.), cellulase T "Amano" 4 (cellulase produced by Amano Enzyme Co., Ltd.), and protease were used. The same operation as in Example 1 was carried out except that 2 g of M (5,500 U/g; Amano Enzyme) was obtained, and a Bx 35° green tea extract (Inventive Product 21) 324.5 g (pH 5.3, green tea) was obtained. The yield was 162.3%).

Functional evaluation of extract

The inventive products 1 to 21 and the comparative products 1 to 3 were respectively diluted 50 times with ion-exchanged water, and by 10 well-trained reviewers, natural, fresh, sweet, umami, miso, fresh, Very good: 10 points, good: 8 points, a little good: 6 points, a little bad: 4 points, not good: 2 points, very bad 0 points for functional evaluation.

The types and functional evaluations of the enzymes are shown in Table 1 below.

As shown in Table 1, the comparative product 1 which did not use any of the recovered aroma and the enzyme treatment was evaluated by the panelist as: it was almost impossible to feel the natural feeling and the freshness, and it was difficult to recognize the tea, and the sweet taste and the umami taste were small. , lack of smell, fresh feeling. On the other hand, any of the present inventions was highly evaluated for its natural feeling, freshness, sweet taste, umami taste, and odor.

Among them, the product 1 of the present invention obtained by treatment with protease and tannase has a particularly strong umami taste, and has a strong sweet taste, a small amount of taste, and a good refreshing feeling.

Further, the present invention 2 obtained by treatment with glucoamylase and hemicellulase, the product of the present invention 3 treated with glucoamylase and pectinase, and the preparation obtained by treatment with glucoamylase and cellulase Inventive product 4 is sweet, has a very strong umami taste, has little bitterness, and is good in freshness.

Comparative product 2 is an extract obtained by performing protease and tannase treatment without using a recovery aroma, and some reviewers evaluated that the sweet taste, the umami taste, the odor, and the refreshing feeling are improved compared with the comparative product 1. However, it is not so much that it feels natural and fresh, and it is difficult to recognize the kind of tea, and it is lower than the evaluation of the present invention 1 to 4.

Although the comparative product 3 uses the recovered aroma, it is an extract that has not been subjected to the enzyme treatment. The natural feeling and freshness are improved compared with the comparative product 1, but the sweet taste and the fresh taste are less, the lack of taste and freshness, and the evaluation is far from poor. In the present invention, the products 1 to 4.

On the other hand, the present invention is in the form of glucoamylase, hemicellulase, pectinase, cellulase, polyglucose, polymannase, and α-galactosidase, respectively. The umami, odor, and freshness are improved compared to the comparative product 3 which does not use the enzyme at all. Further, the inventive product 5, the inventive product 6 and the inventive product 14 obtained by treating the tannin enzyme alone, the protease alone and the invertase alone have a sweet taste, a umami taste, a taste and a refreshing feeling, respectively, compared to the completely unused enzyme. The comparison product 3 has improved somewhat.

Further, the present inventions 16 to 18 are prepared by combining two enzymes of cellulase, polymannipase, cellulase, α-galactosidase, cellulase and protease, and the present invention 7 to 13 has the same degree of flavor.

On the other hand, the present invention 15 and the present invention 19 obtained by combining two enzymes of cellulase, hemicellulase, hemicellulase and polyglucose and enzymatically treated are compared with the present invention 7 to 13, its sweet taste, umami, miso, fresh feeling is better.

Further, in addition to the glucoamylase and the hemicellulase, the invertase, that is, the inventive product 20 in which the invertase is added to the present invention 2, is sweet, umami, odorous, and refreshing as compared with the inventive product 2. The feeling is a little lower.

Further, in addition to the protease added to the glucoamylase and the cellulase, that is, the present invention 21 in which the protease is further added to the present invention 4, the sweet taste, the umami taste, the odor, and the refreshing feeling are slightly lower than those of the present invention 4. A little lower.

Reference Example 1 Confirmation of invertase activity

In the present invention, the present invention 20 and the present invention 21 are each used in combination with the present invention 2 and the present invention 4, but all of them are sweet, umami, odor, and refreshing. The product 2 of the present invention and the product 4 of the present invention are slightly lower. Further, in Table 1, the use of invertase alone was not able to observe the improvement of sweet taste, umami taste, taste, and freshness. Therefore, whether or not the enzyme used in the above examples has invertase activity is determined in consideration of whether or not some adverse effects are caused by the invertase activity.

Determination of the presence or absence of invertase activity:

0.005 g of the enzyme was dissolved in 100 ml of a 0.5% aqueous solution of sucrose, and the mixture was allowed to stand at 40 ° C for 1 day and night, and a commercially available glucose test paper (Uriace (registered trademark) Ga (manufactured by Terumo Co., Ltd.) was used, according to the following criteria -: less than 50 mg / 100 ml ±: about 50 mg/100 ml, +: about 100 mg/100 ml, ++: about 500 mg/100 ml, +++: about 2000 mg/100 ml, and the formation of glucose in the reaction solution was determined. The results are shown in Table 2 below.

In the measurement of the above conditions, invertase activity was not observed in cellulase T "Amano" 4, Sumizyme X, Sumizyme, and Tunicase FN, and invertase activity was observed in other enzymes.

Therefore, as shown in Table 1, among the inventive products 2 to 4 and 15 to 21 in which two or more kinds of saccharolytic enzymes were combined and subjected to enzyme treatment, the enzymes used in the particularly excellent inventive products 2 to 4 were evaluated. Both are combinations that do not contain invertase activity.

Functional evaluation of green tea beverage with added tea extract

1 kg of green tea leaves produced in Shizuoka Prefecture was placed in 20 kg of ion-exchanged water heated to 80 ° C, and the mixture was slowly stirred for 5 minutes. Then, the tea leaves were separated using a 40 mesh metal mesh, and the separation liquid was cooled to 20 ° C to obtain 14 kg of an extract, and sodium ascorbate was added. 7.0 g (500 ppm), filtered with No. 2 filter paper (manufactured by ADVANTEC Co., Ltd.: 5 μ), to obtain a green tea beverage stock solution (analytical value of green tea beverage stock solution; Bx: 2.22 °, pH: 6.4, tannin content (iron tartrate) Method): 0.44%, amino acid content: 0.071%). The mixture was divided into small portions, diluted 10 times (mass ratio) with ion-exchanged water, and 0.3% of each of the present inventions 1 to 21 and the comparative products 1 to 3 were added to the diluted solution, and heat-sterilized at 137 ° C for 30 seconds. Thereafter, the mixture was cooled to 88 ° C, filled in a 500 ml PET bottle, kept for 2 minutes, and then cooled to room temperature (25 ° C) to become a green tea beverage filled in a PET bottle. Each green tea beverage was evaluated as a control group with no extract of tea extract as a control group. The evaluation criteria are: when there is no additive, the natural, fresh, sweet, umami, miscellaneous, and refreshing feelings are: very good: 10 points, good: 8 points, a little better: 6 points, a little bad: 4 points, not good: 2 points, very bad 0 points for evaluation.

The types and functional evaluations of the enzymes are shown in Table 3 below.

As shown in Table 3, the green tea beverage of Comparative Product 1 which was not treated with any of the recovered aroma and the enzyme was added, and the judges evaluated that although the sweet taste, the umami taste, the freshness, and the taste were improved, they did not contribute much. Natural and fresh.

In addition, the green tea beverage of the comparative product 2 which was subjected to protease and tannin treatment without using the recovered aroma was almost the same as the natural, fresh and non-additive products, and the sweet taste, the umami taste, the miscellaneous taste and the refreshing feeling were compared with the comparative product 1 Some improvement, but its evaluation is low.

In addition, the green tea beverage of the comparative product 3 which added the enzyme was added without the use of the enzyme, and the evaluation of the taste, the taste, the refreshing feeling, and the like were particularly low in terms of taste.

With respect to the green tea beverage to which the comparative product was added, the green tea beverage to which the present invention was added exhibited an evaluation of natural feeling, freshness, sweet taste, umami taste, fresh feeling, reduced bitterness, and good flavor.

Among the products of the present invention, the green tea beverage of the present invention 1 obtained by treating with protease and tannin is particularly strong in flavor, strong in sweetness, less in odor, and good in freshness.

Further, a green tea beverage of the present invention 2 obtained by treatment with glucoamylase and hemicellulase, a green tea beverage containing the product of the invention 3 treated with glucoamylase and pectinase, and a glucoamylase added thereto are added. The green tea beverage of the present invention 4 obtained by cellulase treatment has a very sweet taste, strong umami taste, little bitterness, and good freshness.

On the other hand, green tea of the present invention 7 to 13 which separately acts on glucoamylase, hemicellulase, pectinase, cellulase, polyglucose, polymannase, and α-galactosidase, respectively The beverage, the sweet taste, the umami taste, the odor, and the refreshing feeling are somewhat improved compared to the green tea drink of the comparative product 3 to which the enzyme is not used. Further, the invention 5, the inventive product 6 and the green tea beverage of the present invention 14 obtained by treating the tannin alone, the protease alone, and the invertase separately are all sweet, umami, miscellaneous, and refreshing. The feeling was slightly improved compared to the green tea beverage of Comparative Item 3 in which no enzyme was completely used.

The other enzyme-treated products also reflected the same situation as the evaluation when the tea extract was directly diluted.

Example 22 (Example of jasmine tea using a gas-liquid flow contact extraction method to recover aroma and treating the distillation residue with protease and tannase)

40 kg of jasmine tea produced in Fujian Province was pulverized with a hammer mill (screen 1.2 mm), and 360 kg of water containing 0.24 kg of sodium ascorbate was added to form a slurry. The gas-liquid flow contact extraction method was used to obtain the recovered flavor under the following conditions. 16kg (40% for jasmine tea) (hereinafter referred to as recovery aroma (c)).

Device: SCC Model 1000 (Flavortech)

Processing conditions

Raw material supply speed: 700L/Hr

Vapor flow rate: 55kg/hr

Stripping rate: about 4%

Column bottom temperature: 100 ° C

Upper temperature of the column: 100 °C

Vacuum: atmospheric pressure.

400 kg of the residue slurry (corresponding to 40 kg of jasmine tea) (hereinafter referred to as residue slurry (d)) was cooled to 45 ° C, and 2 kg (corresponding to 200 g of jasmine tea) was uniformly taken, and after sterilization at a temperature of 90 ° C, Immediately cool to 40 ° C, and add 2 g of protease M (5,500 U / g; Amano Enzyme (share)) and 2 g of tannase (500 U / g; Kikkoman (stock)), stir at the same temperature for 30 minutes, the enzyme is sufficient After mixing, the reaction was allowed to stand at the same temperature for 16 hours. After the reaction time elapsed, 0.5 g of sodium ascorbate was added and thoroughly mixed, and then solid-liquid separation was carried out, and the enzyme was inactivated by heating at 90 ° C for 1 minute, and after cooling to 20 ° C, it was filtered using Nutsche previously coated with diatomaceous earth. Filtration was carried out to obtain a clear filtrate of 1724 g (Bx 7.1, pH 4.6). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 244.8 g of a concentrate of Bx 50.0. Next, 81.6 g of the aroma (c) (2/3 of the Bx conversion solid content of the concentrate) and 0.49 g of sodium ascorbate (0.4% of the Bx solid content of the concentrate) were added to the concentrate and thoroughly mixed. After that, 22.8 g of water was added, and Bx was adjusted to 35°. Subsequently, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 349.7 g (pH 5.3, 174.9% yield of jasmine tea) of Bx35° jasmine tea extract (inventive product 22).

Example 23 (Example of enzyme substitution of Example 22 as glucoamylase and hemicellulase)

In the enzyme of Example 22, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Industry Co., Ltd.) and 2 g of Sumizyme X (hemicellulose enzyme manufactured by Nippon Chemical Industry Co., Ltd.) were used. The same operation as in Example 22 was carried out to obtain 342.3 g (pH 5.3, 171.1% yield to jasmine tea) of Bx35° jasmine tea extract (Inventive Product 23).

Example 24 (Example of enzyme substitution of Example 22 as glucoamylase and pectinase)

In the enzyme of Example 22, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Industry Co., Ltd.) and 2 g of Sucrase N (pectinase produced by Mitsubishi Chemical Food Co., Ltd.) were used. 22 The same operation was carried out to obtain a Bx35° jasmine tea extract (inventive product 24) 338.9 g (pH 5.3, jasmine tea yield 169.5%).

Example 25 (Example of enzyme substitution of Example 22 as glucoamylase and cellulase)

In the enzyme of Example 22, 2 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Co., Ltd.) and 2 g of cellulase T "Amano" (cellulase produced by Amano Enzyme Co., Ltd.) were used. The same operation as in Example 22 was carried out to obtain 342.6 g of a Bx 35° green tea extract (inventive product 25) (pH 5.3, yield of jasmine tea of 171.3%).

Comparative Example 4 (Examples in which jasmine tea is not subjected to aroma recovery or enzyme treatment)

200 g of the same jasmine tea as the user of Example 22 was pulverized by a hammer mill (mesh 1.2 mm), and 3600 g of water containing 2.4 g of sodium ascorbate was added to make a slurry state, which was heated at 90 ° C and extracted for 10 minutes. Immediately cooled to 30 ° C, and subjected to solid-liquid separation, heat-sterilized at 90 ° C for 1 minute, cooled to 20 ° C, and then filtered using a Nutsche filter previously coated with diatomaceous earth to obtain a clear filtrate of 1685 g ( Bx4.1°, pH 5.2). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain a concentrate (br. Then, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 197.2 g (pH 5.3, 98.6% yield of jasmine tea) of Bx35° jasmine tea extract (Comparative product 4).

Comparative Example 5 (Jasmine tea is not subjected to aroma recovery, but treated with protease and tannase)

200g of jasmine tea produced in Fujian Province was pulverized by a hammer mill (screen 1.2mm), and 3600g of water containing 2.4g of sodium ascorbate was added to form a slurry. After sterilizing at a temperature of 90 ° C, it was immediately cooled to 40 ° C. 2 g of protease M (5,500 U/g; Amano Enzyme) and 2 g of tannase (500 U/g; Kikkoman) were stirred at the same temperature for 30 minutes to fully mix the enzymes and then at the same temperature. The reaction was allowed to proceed for 16 hours. After the reaction time elapsed, 0.5 g of sodium ascorbate was added and thoroughly mixed, and then solid-liquid separation was carried out, and the enzyme was inactivated by heating at 90 ° C for 1 minute, and after cooling to 20 ° C, a Nutsche filter previously coated with diatomaceous earth was used. Filtration was carried out to obtain a clear filtrate of 1721 g (Bx 7.2, pH 4.6). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 32. Subsequently, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 325.9 g (pH 5.3, 163.0% yield to jasmine tea) of Bx35° jasmine tea extract (Comparative product 5).

Comparative Example 6 (Example of jasmine tea using a gas-liquid flow contact extraction method to recover aroma and extracting the residue without enzyme treatment)

2 kg of the residue slurry (d) obtained in Example 22 (corresponding to 200 g of jasmine tea) was uniformly taken, and after sterilizing at a temperature of 90 ° C, it was immediately cooled to 40 ° C, and 0.5 g of sodium ascorbate was added and thoroughly mixed to carry out solidification. Liquid separation, heating at 90 ° C for 1 minute, cooling to 20 ° C, and filtration using a Nutsche filter previously coated with diatomaceous earth to obtain 1679 g (Bx 4.0 °, pH 5.2) of a clear filtrate. The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 134.3 g of a concentrate of Bx 50.0. Next, 44.8 g of the aroma (c) (amount of 2/3 of the solid content of the concentrated liquid in Bx) and 0.27 g of sodium ascorbate (0.4% of the solid content of the concentrated liquid in the concentrate) were added to the concentrate and thoroughly mixed. After adding water, adjust Bx to 35°. Then, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 191.4 g (pH 5.5, 95.7% yield of jasmine tea) of Bx35° jasmine tea extract (Comparative Product 6).

Functional evaluation of tea extracts

The inventive products 22 to 25 and the comparative products 4 to 6 were each diluted 50 times with ion-exchanged water, and by 10 well-trained reviewers, the natural, fresh, sweet, umami, odor, fresh feeling, Very good: 10 points, good: 8 points, a little good: 6 points, a little bad: 4 points, not good: 2 points, very bad 0 points for functional evaluation.

The types and functional evaluations of the enzymes are shown in Table 4 below.

As shown in Table 4, jasmine tea and green tea are also roughly the same result. That is, the comparative product 4 which does not use any of the recovered aroma and the enzyme treatment, the reviewer evaluated that the natural feeling and the freshness were hardly felt, and the sweet taste, the umami taste was small, the miscellaneous taste, and the refreshing feeling were also lacking, but the present invention The products are all highly natural, fresh, sweet, umami, miscellaneous and fresh.

The product 22 of the present invention obtained by treatment with protease and tannase has a particularly strong umami taste, and has a strong sweet taste, a small amount of taste, and a good refreshing feeling.

Further, the present invention 23 obtained by treatment with glucoamylase and hemicellulase, the product 24 treated with glucoamylase and pectinase, and the preparation obtained by treatment with glucoamylase and cellulase Inventive product 25 is sweet, has a very strong umami taste, has little bitterness, and is good in freshness.

Comparative product 5 is a tea extract which is subjected to protease and tannase treatment without using a recovery aroma, and some reviewers have evaluated that it is improved in comparison with the comparative product 4 in terms of sweet taste, umami taste, taste and freshness. However, it is not very difficult to feel the natural feeling and freshness, and it is somewhat difficult to identify which type of tea is, and it is lower than the evaluation of the present invention 22 to 25.

Comparative product 6 is a tea extract which is not subjected to enzyme treatment, although it uses a recovery aroma, and the natural feeling and the freshness are improved compared with the comparative product 4, but the sweet taste, the umami taste is small, the taste is boring, and the freshness is lacking. The evaluation was far worse than the inventive articles 22 to 25.

Functional evaluation of jasmine tea beverage with added tea extract

1 kg of jasmine tea produced in Fujian Province was placed in 20 kg of ion-exchanged water heated to 80 ° C, and the mixture was slowly stirred for 5 minutes. Then, the tea leaves were separated using a 40 mesh metal mesh, and the separation liquid was cooled to 20 ° C to obtain 14 kg of an extract. 7.0 g (500 ppm) of sodium ascorbate was added to the obtained extract, and filtered with No. 2 filter paper (manufactured by ADVANTEC Co., Ltd.: 5 μ), and the jasmine tea beverage stock solution (analytic value of the jasmine tea beverage stock solution; Bx: 2.43°) was obtained. , pH: 6.3, tannin content (iron tartrate method): 0.38%, amino acid content: 0.055%). Divided into small portions, diluted 10 times (mass ratio) with ion-exchanged water, and prepared to add 0.3% of each of the present inventions 22 to 25 and Comparative Products 4 to 6 to the diluted solution, and heat-sterilized at 137 ° C for 30 seconds. Thereafter, the mixture was cooled to 88 ° C, filled in a 500 ml bottle and kept for 2 minutes, and then cooled to room temperature (25 ° C) to prepare a jasmine tea beverage filled in a PET bottle. Each jasmine tea beverage was evaluated as a control group with no extract of the tea extract, and was evaluated by 10 panelists. Evaluation criteria, when there is no added product for 5 points, it is natural, fresh, sweet, umami, miscellaneous, fresh, very good: 10 points, good: 8 points, a little good: 6 points, a bit Bad: 4 points, not good: 2 points, very bad 0 points evaluation.

The types and functional evaluations of the enzymes are shown in Table 5 below.

As shown in Table 5, the jasmine tea drink also had the same result as the green tea drink. In other words, the jasmine tea beverage of the comparative product 4 which was not treated with any of the recovered aroma and the enzyme was added, and the reviewer evaluated that although the sweet taste, the umami taste, the freshness, and the taste were improved, it hardly contributed to the natural feeling. Fresh feeling.

In addition, the jasmine tea beverage of the comparative product 5 which was subjected to protease and tannin treatment without using the recovered aroma was almost the same as the natural sensation, the fresh sensation and the non-additive product, and the sweet taste, the umami taste, the odor, and the refreshing feeling were compared with the addition. Although the jasmine tea drink of the product 4 was improved, its evaluation was low.

In addition, the jasmine tea drink of the comparative product 6 which added the recovery aroma but which did not use the enzyme completely, was especially low in taste, and the evaluation of the umami taste, the taste, and the refreshing feeling was low.

The jasmine tea beverage to which the present invention was added was evaluated as a natural sensation, a fresh sensation, a sweet taste, an umami taste, a refreshing sensation, a decrease in the odor, and a good flavor, compared to the jasmine tea beverage to which the comparative product was added.

The jasmine tea beverage of the present invention 22 treated with protease and tannase is added, and the scent is strong, and the sweetness is strong, the taste is small, and the freshness is good.

Further, a jasmine tea beverage of the present invention 23 treated with glucoamylase and hemicellulase, a jasmine tea beverage to which the present invention 24 treated with glucoamylase and pectinase is added, and glucoamylase and fiber are added. Any of the jasmine tea beverages of the present invention-treated product 25 has a strong sweetness and umami taste, a small amount of impurities, and a good freshness.

Example 26 (Oolong tea uses a column steam distillation method to recover aroma, and the distillation residue is treated with protease and tannase)

The Tieguanyin (K-103) used as oolong tea was pulverized with a hammer mill (screen 1.2 mm), 1 kg was filled in a 3 liter column, and the inside of the system was replaced with nitrogen, and then sent from the lower part of the column at atmospheric pressure. The steam was subjected to steam distillation, and the aroma-containing steam obtained in the upper portion of the column was condensed in a cooling tube to obtain 400 g of an aroma distillate (40% for oolong tea, hereinafter referred to as recovered aroma (e)). The resulting aroma distillate was sealed with nitrogen and cooled to about 4 ° C and sealed for storage. After the residue in the column was transferred to the stirred tank, 9 kg of water containing 6 g of sodium ascorbate was added, and after stirring at 40 ° C for 30 minutes, 10 g of protease M (5,500 U/g; Amano Enzyme) and tannase were added. 10 g of 500 U/g; Kikkoman (stock)), stirred at the same temperature for 30 minutes, and the enzyme was thoroughly mixed, and allowed to react at the same temperature for 16 hours. After the reaction time elapsed, 2.5 g of sodium ascorbate was added and thoroughly mixed, and then solid-liquid separation was carried out, and the enzyme was inactivated by heating at 90 ° C for 1 minute, and after cooling to 20 ° C, a Nutsche filter previously coated with diatomaceous earth was used. Filtration was carried out to obtain a clear filtrate of 8029 g (B x 7.6, pH 4.7). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 109. Then, 365.8 g of the aroma (e) (2/3 of the Bx conversion solid content of the concentrate) and 2.2 g of sodium ascorbate (0.4% of the Bx solid content of the concentrate) were added to the concentrate. After mixing, add water and adjust Bx to 35°. Then, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 1567 g (pH 5.3, 156.7% yield of oolong tea) of Bx35° oolong tea extract (inventive product 26).

Example 27 (Example of enzyme substitution of Example 26 as glucoamylase and hemicellulase)

In the enzyme of Example 26, 10 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Industry Co., Ltd.) and 10 g of Sumizyme X (hemicellulose enzyme manufactured by Nippon Chemical Industry Co., Ltd.) were used. Example 26 was carried out in exactly the same manner to obtain 987.6 g (pH 5.3, 98.8% yield of oolong tea) of Bx35° oolong tea extract (inventive product 27).

Example 28 (Example of enzyme substitution of Example 26 as glucoamylase and pectinase)

In the enzyme of Example 26, 10 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Industry Co., Ltd.) and 10 g of Sucrase N (pectinase produced by Mitsubishi Chemical Food Co., Ltd.) were used, and examples were used. 26 The same operation was carried out to obtain 977.6 g (pH 5.3, 97.8% yield of oolong tea) of Bx35° oolong tea extract (Inventive Product 28).

Example 29 (Example of the substitution of the enzyme of Example 26 for glucoamylase and cellulase)

In the enzyme of Example 26, 10 g of Sumizyme (glucose amylase activity: 2,000 U/g; glucoamylase manufactured by Nippon Chemical Co., Ltd.) and 10 g of cellulase T "Amano" (cellulase produced by Amano Enzyme Co., Ltd.) were used. The same operation as in Example 26 was carried out to obtain 985.3 g (pH 5.3, 98.5% yield of oolong tea) of Bx 35° green tea extract (inventive product 29).

Comparative Example 7 (Examples in which oolong tea is not subjected to aroma recovery or enzyme treatment)

1 kg of the same oolong tea pulverized material as the user of Example 26, 9 kg of water in which 6 g of sodium ascorbate was dissolved, heated to 90 ° C and extracted for 10 minutes, then immediately cooled to 40 ° C, and subjected to solid-liquid separation, and carried out at 90 ° C. The mixture was heat-sterilized in 1 minute, cooled to 20 ° C, and filtered using a Nutsche filter previously coated with diatomaceous earth to obtain a clear filtrate of 7835 g (B x 3.8 °, pH 5.2). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 850.7 g of a concentrate of B. Then, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 850.7 g (pH 5.3, 85.1% of oolong tea yield) of Bx35° oolong tea extract (Comparative Product 7).

Comparative Example 8 (Oolong tea is not treated with aroma and is treated with protease and tannase)

1 kg of the same oolong tea pulverized material as the user of Example 26, 9 kg of water in which 6 g of sodium ascorbate was dissolved, heated to 90 ° C and extracted for 10 minutes, then immediately cooled to 40 ° C, and added with protease M (5,500 U/g; Amano 10 g of enzyme (strand) and tannin (500 U/g; Kikkoman) were stirred at the same temperature for 30 minutes, and the enzyme was thoroughly mixed, and allowed to react at the same temperature for 16 hours. After the reaction time elapsed, 2.5 g of sodium ascorbate was added and thoroughly mixed, and then solid-liquid separation was carried out, and the enzyme was inactivated by heating at 90 ° C for 1 minute, and after cooling to 20 ° C, a Nutsche filter previously coated with diatomaceous earth was used. Filtration was carried out to obtain a clear filtrate of 7893 g (B x 7.6, pH 4.7). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 1733.4 g of a concentrate of B. Then, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 1733.4 g (pH 5.3, iodine tea yield: 177.3%) of oolong tea extract (Comparative Product 8) of Bx 35 °.

Comparative Example 9 (Oolong tea uses a column steam distillation method to recover aroma, and the distillation residue is extracted without enzyme treatment)

1 kg of the same oolong tea pulverized material as the user of Example 26 was filled in a 3 liter column, and after the inside of the column was replaced with nitrogen, steam was sent from the lower portion of the column at atmospheric pressure for steam distillation to obtain the upper portion of the column. The aroma-containing water vapor is condensed in a cooling tube to obtain 400 g of an aroma distillate (40% for oolong tea, hereinafter referred to as recovered aroma (e)). The resulting aroma distillate was sealed with nitrogen and cooled to about 4 ° C and sealed for storage. After the residue in the column was moved to the stirred tank, 9 kg of water containing 6 g of sodium ascorbate was added, heated to 90 ° C and extracted for 10 minutes, then immediately cooled to 40 ° C, subjected to solid-liquid separation, and heated at 90 ° C for 1 minute. After sterilization, after cooling to 20 ° C, filtration was carried out using a Nutsche filter previously coated with diatomaceous earth to obtain a clear filtrate of 7923 g (B x 3.8 °, pH 5.2). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain 602.1 g of a concentrate of Bx 50°. Then, 200.7 g of the aroma (e) (2/3 of the solid content of the concentrated liquid in the concentrate) and 1.2 g of sodium ascorbate (0.4% of the solid content of the concentrated liquid in the concentrate) were added to the concentrate. Mix and add water to adjust Bx to 35°. Then, the mixture was heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled in a container to obtain 86.10 g (pH 5.3, 86.0% of oolong tea yield) of Bronze extract (Comparative Product 9) of Bx 35°.

Functional evaluation of tea extracts

The inventive products 26 to 29 and the comparative products 7 to 9 were each diluted 50 times with ion-exchanged water, and by 10 well-trained reviewers, the natural, fresh, sweet, umami, odor, fresh feeling was Very good: 10 points, good: 8 points, a little good: 6 points, a little bad: 4 points, not good: 2 points, very bad 0 points for functional evaluation.

The types and functional evaluations of the enzymes are shown in Table 6 below.

As shown in Table 6, the oolong tea which recovered the aroma by the column steam distillation method was substantially the same as the above-mentioned green tea and oolong tea. That is, the comparative product 7 which does not use any of the recovery aroma and the enzyme treatment, the reviewer evaluated that the natural feeling and the freshness were hardly felt, and the sweet taste, the fresh taste was small, the taste and the refreshing feeling were lacking, but the present invention All of them are highly evaluated in terms of natural, fresh, sweet, umami, miscellaneous and fresh.

The product 26 of the present invention treated with protease and tannase is particularly strong in flavor, strong in sweetness, less in taste, and good in freshness.

Further, the present invention 27 treated with glucoamylase and hemicellulase, the inventive product 28 treated with glucoamylase and pectinase, and the inventive product 29 treated with glucoamylase and cellulase are all The sweet taste, the fresh taste is very strong, the taste is less, and the freshness is good.

Comparative product 8 is a tea extract that does not use recycled aroma and is treated with protease and tannase. It has improved compared with the comparative product 7 in terms of sweetness, umami, taste and freshness, but some reviewers evaluated In order to feel the sense of naturalness and freshness, it is somewhat difficult to identify which type of tea is, and it is lower than the evaluation of the present inventions 26 to 29.

Comparative product 9 is a tea extract that uses aroma recovery but has not been subjected to enzyme treatment. The natural and fresh feelings are improved compared to the comparative product 7, but the sweet taste, the fresh taste, the miscellaneous taste, and the refreshing feeling are lacking. In the present invention, items 26 to 29.

Functional evaluation of oolong tea beverage with added tea extract

20 kg of iolong tea leaves (color seed S-103) was added to 20 kg of ion-exchanged water heated to 80 ° C, and the mixture was slowly stirred for 5 minutes, and then the tea leaves were separated using a 40 mesh metal mesh, and the separation liquid was cooled to 20 ° C to obtain 14 kg of an extract. To the obtained extract, 7.0 g (500 ppm) of sodium ascorbate was added, and filtered with No. 2 filter paper (manufactured by ADVANTEC Co., Ltd.: 5 μ), to obtain an oolong tea beverage stock solution (analytical value of oolong tea stock solution; Bx: 2.43 °, pH: 6.2) , tannin content (iron tartrate method): 0.41%, amino acid content: 0.031%). It was divided into a small portion and diluted 10 times (mass ratio) with ion-exchanged water, and 0.3% of the present inventions 26 to 29 and the comparative products 7 to 9 were added to the diluted solution, and the mixture was carried out at 137 ° C. After heating and sterilizing for two seconds, it was cooled to 88 ° C, filled in a 500 ml bottle and kept for 2 minutes, and then cooled to room temperature (25 ° C) to become an oolong tea drink containing a PET bottle. Each oolong tea beverage was used as a control group with no extract of the extract, and was evaluated by 10 panelists. The evaluation criteria is that when the score is 5 points without additives, the evaluation of natural, fresh, sweet, umami, miscellaneous, and refreshing is very good: 10 points, good: 8 points, a little good: 6 points, a little bit Good: 4 points, not good: 2 points, very bad 0 points.

The types and functional evaluations of the enzymes are shown in Table 7 below.

As shown in Table 7, the oolong tea drink is also roughly the same result as the green tea drink or the jasmine tea drink. In other words, the oolong tea drink of the comparative product 7 which was not treated with any of the recovered aroma and the enzyme was added, and the judges evaluated that the sweet taste, the umami taste, the freshness, and the taste were improved, but they did not contribute to the natural feeling and freshness. sense.

In addition, the oolong tea beverage of the comparative product 8 which is subjected to protease and tannin treatment without using the recovery aroma is almost the same as the non-additive, and the sweet taste, the umami taste, the odor, and the freshness are compared with the addition of the comparative product. Although the 7-odd oolong tea drink has improved, its evaluation is low.

In addition, the oolong tea beverage of the comparative product 9 which added the recovery aroma but which did not use the enzyme at all was added, and the evaluation of the umami taste, the odor, and the freshness was especially low.

The oolong tea beverage to which the present invention was added was added to the oolong tea beverage to which the comparative product was added, and the evaluation was all natural, fresh, sweet, umami, and refreshing, and the taste was reduced and the flavor was good.

The oolong tea beverage of the present invention 26 which is treated with a protease and tannin is added, and the umami taste is strong, and the sweetness is strong, the taste is small, and the freshness is good.

Further, an oolong tea beverage of the present invention 27 treated with glucoamylase and hemicellulase is added, and an oolong tea beverage of the present invention 28 treated with glucoamylase and pectinase is added, and glucoamylase and cellulase are added. Any of the oolong tea drinks of the treated product 29 of the present invention has a strong sweet taste and a umami taste, a small amount of taste, and a good refreshing feeling.

Claims (4)

A method for producing a tea extract, comprising the steps of: (i) recovering aroma from a tea raw material by steam distillation; (ii) a saccharide decomposition enzyme preparation having substantially no invertase activity for a distillation residue; Processing to obtain an enzyme-treated extract; (iii) mixing the enzyme-treated extract obtained in the step (ii) with the recovered aroma obtained in the step (i); and the enzyme preparation is a glucoamylase and a hemicellulase-containing enzyme Any one of those containing glucoamylase and pectinase, and those containing glucoamylase and cellulase. The method for producing a tea extract according to claim 1, wherein the steam distillation is carried out by a gas-liquid flow contact extraction method. The method for producing a tea extract according to claim 1 or 2, wherein the tea is selected from at least one of non-fermented tea, semi-fermented tea and fermented tea. A tea extract obtained by the method for producing a tea extract according to any one of claims 1 to 3.