TWI674316B - Process for producing enzymatically treated plant extract - Google Patents

Abstract

An object of the present invention is to provide a method for producing a plant extract having an aromatic or mature aroma.

The present invention provides a method for producing an aromatic or mature plant extract by a method for producing an enzyme-treated plant extract. The method for producing an enzyme-treated plant extract is such that the alcohol concentration becomes 0.1 mass. After adding alcohol to the steam-extracted plant extract obtained by steam-distilling plant raw materials in a manner of 50% to 50% by mass, lipase treatment is performed on the steam-extracted plant extract.

Description

Manufacturing method of enzyme-treated plant extract

The present invention relates to a method for improving the flavor of a plant extract, and more particularly to a method for improving the flavor of a plant extract by adding steam to a steam-extracted plant extract obtained by steam-distilling a plant raw material. A method for producing a plant extract having a mellow or mature aroma by subjecting the plant extract to lipase treatment.

Tea, coffee, nuts and seeds, vegetables, fruits, herbs, spices and other plant extracts have been widely used as aroma and aroma imparting agents for food and beverages, as well as for oral products, cosmetics, tobacco, and pharmaceuticals. . Previously, as a method for obtaining a plant extract from a plant material, for example, a method of extracting a plant raw material with water or an organic solvent, a method of manufacturing a plant extract from a plant raw material by steam distillation, a liquid, subcritical or supercritical A method for treating carbon dioxide in a critical state as an extractant.

As a simple method for obtaining a plant extract having both aroma and fragrance from plant materials, the above-mentioned method of extracting with water or an organic solvent is generally used. Although the plant extract obtained by this method can impart a natural sense or freshness It does not give a fragrant or mature aroma.

On the other hand, the industry has been conducting research on manufacturing methods of natural or fresh sensations obtained from previous plant extracts to give high-quality scented plant extracts. Study. For example, Patent Document 1 describes a method in which a natural raw material is subjected to steam distillation to obtain an aroma-containing distillate, and then water is added to the steam distillation residue to perform extraction. Part or all of the obtained extract is The aroma-containing distillate was mixed and then concentrated using a reverse osmosis membrane to obtain an aroma concentrate. Patent Document 2 describes a fragrance which is obtained by extracting a natural product containing organic acids as a raw material of a natural fragrance using an ethanol solution to obtain an ethanol solution extract containing the organic acid, and then extracting the ethanol. The solution extract was subjected to an esterification treatment. Patent Document 3 describes a method for producing an improved coffee extract by pre-treating an aqueous mixture of pulverized roasted coffee with water vapor at a temperature exceeding 200 ° C. under pressure, and maintaining the temperature and pressure. After about 1 to 10 minutes, the contents of the container are quickly exposed to the atmosphere, and the obtained slurry is treated with a hydrolytic enzyme or a mixture of hydrolytic enzymes to obtain the desired product.

However, in the above-mentioned method, although an unpleasant reduction in odor or a balance of the scent possessed by the plant raw material was successfully obtained, an aromatic scent or maturity cannot be obtained.

In addition, attempts have been made to improve the flavor of plant extracts by enzyme reactions. For example, Patent Document 4 describes a method for producing a tea extract, which is used for enzyme decomposition treatment during the extraction of tea raw materials and / or after extraction using a carbohydrate-decomposing enzyme. According to this method, a tea extract having less bitterness and astringency, having the original flavor of tea, and imparting a strong umami and sweetness can be provided. Further, Patent Document 5 describes a method for producing a coffee flavor by treating coffee oil with a lipase. By this method, a coffee flavor having a strong flavor reminiscent of espresso can be obtained.

However, in the above methods, the aroma or maturity of the aromatic alcohol cannot be obtained.

[Prior technical literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2010-13510

[Patent Document 2] Japanese Patent Laid-Open No. 2007-39609

[Patent Document 3] Japanese Patent No. 3065670

[Patent Document 4] Japanese Patent Laid-Open No. 2008-86280

[Patent Document 5] Japanese Patent No. 4546358

An object of the present invention is to solve the above-mentioned problems of the prior art, and to provide a method for producing a plant extract having an aromatic or mature aroma by imparting a high-grade sense to a plant extract.

The present inventors conducted diligent research in order to solve the above-mentioned problems, and as a result, found that a method is produced by adding alcohol to a steam-extracted plant extract obtained by steam-distilling a plant raw material, and then performing a lipase treatment to produce the same. A plant extract having a mellow or mature aroma, thus completing the present invention.

Thus, the present invention provides a method for producing an enzyme-treated plant extract, which is characterized in that the steam-extracted vegetable raw material obtained by steam-distilling a plant material in such a manner that the alcohol concentration becomes 0.1% to 50% by mass. After adding alcohol to the plant extract, the steam-extracted plant extract is subjected to lipase treatment.

Moreover, this invention provides the manufacturing method as described above, Comprising: It heats at 20 to 60 degreeC at the time of a lipase treatment, It is characterized by the above-mentioned.

Furthermore, the present invention provides a method for producing an enzyme-treated plant extract, comprising the following steps: (1) steam-distilling a plant raw material to obtain a steam-extracted plant extract; (2) using a reverse osmosis membrane Concentrating the plant extract obtained in step (1); and (3) adding alcohol to the plant extract obtained by the reverse osmosis membrane concentration obtained in step (2) such that the alcohol concentration becomes 0.1% to 50% by mass After that, the steam-extracted plant extract was subjected to lipase treatment at 20 ° C to 60 ° C.

Furthermore, the present invention provides the manufacturing method as described above, wherein the plant raw material is coffee or tea class.

Furthermore, this invention provides the manufacturing method as described above whose alcohol is ethanol.

According to the present invention, by adding alcohol to a steam-extracted plant extract obtained by steam-distilling a plant raw material, the steam-extracted plant extract is subjected to lipase treatment to produce an aromatic or aromatic flavor or Mature plant extracts.

Hereinafter, the present invention will be described in more detail.

The so-called mellow aroma or mature aroma of the present invention refers to an ester-like aroma having a high-grade sweet aroma and fermented odor, especially ethyl acetate, ethyl propionate, ethyl butyrate, etc. Ethyl esters contribute to the aroma or maturity of aromatic alcohols.

The plant material that can be used in the method of the present invention is not particularly limited, and examples thereof include coffee, tea (green tea, black tea, Chinese tea, barley tea, brown rice tea, flower tea, etc.), and herbal medicine (lavender , Perilla, jasmine, sage, hyssop, bergamot, hop, lemon balm, rudbeckia, rosemary, thyme, mint, coriander, etc.), fruit (apple, grape, pineapple), nuts (Walnuts, chestnuts, peanuts, etc.). Particularly preferred is the use of coffee and tea.

These plant materials can be used directly in a raw state, and can also be used to enhance or improve the aroma by heat treatment such as roasting and roasting. In addition, if necessary, pulverization may be performed to improve the aroma recovery rate by distillation.

For example, raw beans used for roasting coffee beans can be any of Arabica, Liberia, Robasta, etc., regardless of their type and origin, Brazil, Colombia, Indonesia, etc. Coffee beans can be used. In addition, as raw raw beans, only one kind of beans may be used alone, or two or more kinds of beans may be used in combination.

A raw material may be obtained by roasting these green beans in a coffee roaster. As a method of roasting, it can be performed by a conventional method using a coffee roaster or the like. For example, roasting can be performed by putting green coffee beans into the drum, while rotating and stirring in the drum, and heating from below using a gas burner or the like. Regarding the degree of roasting of the coffee beans, as long as the roasting degree is generally used for drinking, the roasting can be exemplified within any range, such that the L value becomes 16 to 30. The L value is an index indicating the degree of roasting of the coffee, and is a value obtained by measuring the brightness of the ground product of the roasted coffee beans with a color difference meter. Black is represented by an L value of 0, and white is represented by an L value of 100. Therefore, the deeper the roasting of coffee beans, the lower the value becomes, and the shallower the roasting of coffee beans, the higher the value becomes.

The roasted coffee beans are then pulverized. There is no particular limitation on the pulverization method. Any pulverization method and pulverization particle size can be used, and the pulverization device is not particularly limited. However, by adopting a device that can be appropriately cooled in an inert gas and can be pulverized in a short time without contacting the outside air, it is better to prevent the scattering of the fragrance.

Commercially available roasted or roasted products of teas, herbs, nuts, etc. may be used, or they may be obtained by using a device generally used for roasting or roasting and roasting or roasting suitable for preference.

The steam distillation method is a method in which water vapor is passed into plant raw materials to condense the aroma components distilled with the steam and the steam. The method can use pressurized steam distillation, normal pressure steam distillation, and reduced pressure steam distillation. , Gas-liquid convection contact distillation (rotating cone column) and other methods.

For example, the method using atmospheric pressure steam distillation can pass steam from the bottom of a steam distillation kettle with roasted coffee beans, and use a cooler connected to the upper distillation side to cool the distilled steam to condense. The form of the substance captures the aroma-containing distillate. If necessary, by connecting a cold trap using a refrigerant in front of the aroma capture device, it is possible to reliably capture aroma components with a lower boiling point. In addition, during steam distillation, if the distillation is performed in the presence of an inert gas such as nitrogen and / or an antioxidant such as vitamin C, the aroma can be effectively prevented. Deterioration of the components due to heating is preferred. During steam distillation, a large amount of aroma is distilled off at the initial stage of distillation, and thereafter, the aroma is gradually reduced. Where to end the distillation is determined by referring to the results of multiple times and considering economic efficiency. As a result, the recovered aroma is 0.1 parts by mass to 5 parts by mass, preferably 1 part by mass, relative to 1 part by mass of roasted coffee beans. 3 parts by mass, you can get recycled incense of Bx0.5 ~ 5 °.

For example, a method of mixing roasted and pulverized coffee beans with water to make a slurry and recovering the aroma by a gas-liquid convection contact distillation method, for example, distillation using an apparatus described in Japanese Patent Publication No. 7-22646 Method. If the method for recovering the aroma using the device is specifically described, the following method can be exemplified: on a rotating cone of a gas-liquid convection contact extraction device having a structure in which a rotating cone and a fixed cone are alternately combined, the liquid or The paste-like raw material for a favorite drink flows down from the upper part, and the vapor rises from the lower part, and the aroma components originally existing in the raw material are recovered. As the operating conditions of the gas-liquid convection contact extraction device, it can be arbitrarily selected according to the processing capacity of the device, the type and concentration of raw materials, the intensity of aroma, and the like. Regarding the ratio of coffee beans to water in the coffee slurry, any ratio can be adopted as long as the coffee slurry is in a fluid state, and it can be roughly exemplified by 5 times the amount of water relative to 1 part by weight of coffee beans. 30 times the amount. When the water is lower than the range, the fluidity is unlikely to occur, and when the water deviates from the range, the flow tends to weaken the aroma of the distillate obtained.

By adding sodium bicarbonate to the steam-extracted plant extract obtained by the above-mentioned steam distillation method to adjust the pH value, the raw material of the plant extract with aromatic aroma or mature aroma of the present invention can be obtained. The amount of sodium bicarbonate to be added may be 0.001 to 0.05 parts by mass, and preferably 0.002 to 0.01 parts by mass, with respect to 1 part by mass of the steam-extracted plant extract. The pH is preferably adjusted to about 4.5 to 5.5.

By using a reverse osmosis membrane (hereinafter referred to as RO (reverse osmosis) membrane) as appropriate, the above-mentioned pH-adjusted water-extracted plant extract is concentrated to efficiently perform the process. Esterification with lipase treatment.

Regarding the RO film used in the present invention, the material and molecular structure of the RO film are not particularly limited, and examples thereof include SU-720 (common salt rejection rate 99.4%) and SU-720F (common salt rejection rate 99.4%) which are commercially available products. ), SU-720L (table salt rejection rate 99.0%), SU-820 (table salt rejection rate 99.75%), SU-820L (table salt rejection rate 99.7%), the above are RO films manufactured by Toray Co., Ltd .; low pressure spiral RO Element NTR-759HR (Salt retention rate 99%), Low-pressure spiral RO element LF10 series (Salt retention rate 98.5%), Low-pressure spiral RO element ES10 (Salt retention rate 99.5%), Low-pressure spiral RO element ES15-D ( Salt retention rate 99.5%), Low-pressure spiral RO element ES20-D (Salt retention rate 99.7%), Low-pressure spiral RO element ES15-U (Salt retention rate 93%), NTR70HG S2F (Salt retention rate 99%), NTR759HG S2F (salt retention rate 99%), the above are RO membranes manufactured by Nitto Denko; Filmtec SW30-HR320 (salt retention rate 99.4%), Filmtec SW30-HR380 (salt retention rate 99.4%), Filmtec SW30-XLE400i (salt retention Rate is 99.6%), the above are RO membranes made by Muromachi technos. In particular, a film with a salt retention rate of 99% or more can obtain a natural concentrated extract with good aroma balance, so it is preferable.

Concentration using RO membranes is performed at an operating pressure of 0.1 to 50 MPa. The operating temperature is appropriately selected depending on the natural raw material to be concentrated, and for example, it is performed in a temperature range of about 5 to 50 ° C. Generally speaking, the higher the temperature, the higher the water transmission rate. However, the solubility, stability, and adsorption of reverse osmosis membranes of the contained components also vary depending on the raw materials. Therefore, a better temperature should be studied. Actual operation. As the RO membrane is concentrated, water is removed through the membrane. As a result, the concentration of the solid component in the concentrated solution increases, and the viscosity of the concentrated solution becomes higher. Generally, if the concentration is about Bx30 °, the osmotic pressure of the concentrated solution becomes high. Therefore, water hardly passes. Therefore, it is difficult for the concentrated liquid to circulate in the membrane, the pump, and the tube connected to these, and the passage of water substantially stops. Concentrate to that level, or finish concentrating at any of its previous stages.

By using this RO membrane concentration, an aroma concentrate having an aroma concentration ratio of about 1.1 to 10 can be obtained. Since the obtained aroma concentrate also contains non-volatile water-soluble components such as taste components, it is useful for improving the flavor of foods.

During the lipase treatment, alcohol is added to perform an ester reaction with the organic acid contained in the steam-extracted plant extract. Examples of the alcohol to be used include mixtures of one or more selected from the group consisting of methanol, ethanol, n-propanol, isopropanol, butanol, 2-butanol, and third butanol. Among these, the use of ethanol is particularly preferred.

The alcohol concentration of the steam-extracted plant extract for lipase treatment with an organic acid contained in a steam-extracted plant extract is 0.1% to 50% by mass, preferably 1 mass% to 40 mass%, more preferably 5 mass% to 30 mass%, so that the lipase-treated plant extract can impart a fragrant or mature aroma. When the alcohol concentration exceeds 50% by mass, the ester concentration decreases, and it is impossible to impart a fragrant or mature aroma to the plant extract after lipase treatment.

Regarding the concentration of lipase when the lipase treatment is performed on the steam-extracted plant extract, as long as the plant extract has an aromatic or mature aroma after the lipase treatment, it is not particularly limited. The extracted plant extract is 0.1 mass% to 1 mass%, preferably 0.2 mass% to 0.5 mass%.

Regarding the conditions for the lipase treatment of the steam-extracted plant extract, it is usually 20 ° C to 60 ° C, preferably 30 ° C to 50 ° C, and the treatment time is 1 hour to 1 week, preferably 2 hours. ~ 48 hours. It is more desirable to have the aroma of plant extracts without damaging the odor of plant extracts due to such a relatively short period of time of 2 hours to 48 hours.

There are no particular restrictions on the lipase that can be used in the present invention. For example, Aspergillus, Rhizopus, Rhizopus, Penicillium, Candida, Pichia, Chromobacterium, Alkali Lipases collected from various microorganisms such as Bacillus genus, Streptomyces, Actinomyces madura, Bacillus, lipase obtained from porcine pancreas, orally collected from oral secretory glands of goats, lambs, and calves Lipase and so on. Also, it is commercially available Examples include lipase L, lipase M, lipase AP, lipase AY, lipase P, lipase AK, lipase CES, lipase M-AP, lipase D, lipase N, and lipase CT. , Lipase R, lipase MER (above are manufactured by Amano Enzyme (stock)), SUMIZYME NLS, SUMIZYME RLS, SUMIZYME ALS (above are manufactured by Nippon Chemical Industry (stock); registered trademark); lipase MY, lipase PL , Lipase QLM (the above is made by the famous sugar industry (stock)), lipase P, lipase A-10D, PLA2, lipase-Saiken (registered trademark) (the above is made by Nagase chemteX (stock)), pig pancreatic fat Enzymes (manufactured by Sigma-Aldrich Japan (stock)), Lecitase (registered trademark), Palatase, Palatase M (manufactured by Novozymes (stock)), Talipase (manufactured by Tanabe Pharmaceutical Co., Ltd.), and the like. These lipases can be used alone or in combination.

The enzyme can be deactivated by heating the lipase-treated plant extract obtained by the above method under the conditions of 60 ° C to 120 ° C for 2 seconds to 90 minutes, and then cooling it, allowing it to stand, and centrifuging. Appropriate treatment such as treatment and filtration to obtain the enzyme-treated plant extract of the present invention.

The enzyme-treated plant extract of the present invention obtained by the above method can also be used directly in the form of an aqueous alcohol solution, and dextrin, processed starch, cyclodextrin, gum arabic, etc. can be added to the extract as needed. The excipient may be made into a paste form without adding these, and may also be made into a powder form by drying using an appropriate drying method such as spray drying, vacuum drying, and freeze drying.

The enzyme-treated plant extract obtained in the present invention can also be added with any food materials or additives such as plant extracts, spices, antioxidants, pigments, vitamins, etc. obtained by other methods, as required.

Thus, according to the present invention, for example, a suitable amount of an enzyme-treated plant extract is added to beverages such as refreshing beverages, carbonated beverages, milk beverages, and functional beverages; sweets such as confectionery, cookies, cakes, and jellies. It can provide food and beverage with good natural flavor with better balance of plant raw materials. Also, according to the present invention, for example Based on shampoos, hair creams, other hair cosmetic bases; white powder, lipstick, other cosmetic bases or cosmetic lotion bases; washing lotions, disinfection lotions, deodorant wash Agents, various other health / hygiene lotions; toothpaste, paper towels, toilet paper, and other health / hygiene materials; pharmaceutical products, etc. Add appropriate amounts of enzyme-treated plant extracts to provide natural feeling and taste Higher consumer goods.

Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these.

[Example]

(Reference Example 1: Production of coffee extract)

50 kg of Columbia EX (L value 20), a commercially available roasted coffee bean, was filled into a stainless steel pipe column, and steam distillation was performed at 100 to 105 ° C. for 2.5 hours to obtain 100 kg of a distillate. To the above distillate was added 525 g of sodium bicarbonate and the pH was set to 5.10, and the obtained person was used an RO membrane concentrator NTR-70HG S2F (manufactured by Nitto Denko Corporation) under conditions of an operating pressure of 4 MPa and a circulation flow rate of 7 L / min. After processing for 3 hours, 12.0 kg of coffee extract was obtained (Reference 1, Bx4.05 °, pH 5.34).

(Example 1: 10% ethanol concentration of coffee extract + enzyme treatment)

To 27 g of a coffee extract of Reference 1, 3 g of a 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme) were added, and the enzyme treatment was carried out at 40 ° C for 16 hours. After the enzyme treatment, the enzyme was deactivated by heating to a temperature of 70 ° C, and then cooled to below 30 ° C and filtered through a 200-mesh sieve to obtain 30g of an enzyme-treated coffee extract (product 1 of the present invention) ).

(Example 2: Enzyme change during enzyme treatment)

In Example 1, except that the enzyme was changed to lipase MER (manufactured by Amano Enzyme (stock)), it was treated in the same manner as in Example 1 to obtain 30 g of an enzyme-treated coffee extract ( This invention 2).

(Comparative Example 1: Untreated product)

Except that lipase AY was not added in Example 1, the same procedure as in Example 1 was performed to obtain 30 g of a coffee extract (Comparative Product 1).

(Example 3: Change in temperature during enzyme treatment)

In Example 1, except that the temperature at the time of the enzyme treatment with lipase AY was changed to 25 ° C, the same procedure as in Example 1 was performed to obtain 30 g of enzyme-treated coffee extract. (Inventive Product 3).

(Example 4: Change of temperature during enzyme treatment)

In Example 1, except that the temperature at the time of enzyme treatment with lipase AY added was changed to 50 ° C, all were treated in the same manner as in Example 1 to obtain 30 g of enzyme-treated coffee extract. (Inventive product 4).

(Example 5: Ethanol concentration of coffee extract 30% + enzyme treatment)

In Example 1, 9 g of a 95% ethanol aqueous solution and 90 mg of a lipase AY (manufactured by Amano Enzyme (stock)) were added to 21 g of a coffee extract of Reference 1, and after this operation, the operation was performed in the same manner as in Example 1. Processing, thereby obtaining 30 g of an enzyme-treated coffee extract (invention product 5).

(Example 6: 50% ethanol concentration of coffee extract + enzyme treatment)

In Example 1, 15 g of a 95% ethanol aqueous solution and 90 mg of a lipase AY (manufactured by Amano Enzyme (stock)) were added to 15 g of a coffee extract of Reference 1, and after this operation, the same procedure as in Example 1 was performed. Processing, thereby obtaining 30 g of an enzyme-treated coffee extract (invention 6).

(Comparative Example 3: 60% ethanol concentration of coffee extract + enzyme treatment)

In Example 1, 18 g of a 95% ethanol aqueous solution and 90 mg of a lipase AY (manufactured by Amano Enzyme (stock)) were added to 12 g of a coffee extract of Reference 1, and the operation was performed in the same manner as in Example 1 after this operation. By processing, 30 g of enzyme-treated coffee extract was obtained (Comparative Product 3).

(Example 7: Change of enzyme treatment time)

In Example 1, except that the enzyme treatment time was changed to 8 hours, the treatment was performed in the same manner as in Example 1 to obtain 30 g of an enzyme-treated coffee extract (product 7 of the present invention).

A comparison of the conditions of Examples 1 to 7 and Comparative Examples 1 and 3 is shown in Tables 1 and 2.

(Example 8: Functional evaluation of coffee extract)

The aroma evaluation of the coffee extract obtained by the above manufacturing method was performed by 10 well-trained functional inspectors. The aroma evaluation system prepared the above-mentioned enzyme-treated coffee extract in a 30 ml sample bottle, evaluated the aroma of the bottle mouth with Comparative Product 1 as a target, and applied the solution to a test paper for evaluation. The aroma score is scored as follows: -1: The aroma is worse than that of Comparative Product 1 (without enzyme treatment); 0: No significant difference; 1: Coffee-like aroma with a slight ripeness; 2: Coffee-like aroma with maturity; 3: Coffee-like aroma with maturity. Table 3 shows the average scores and average aroma evaluation results of the 10 inspectors.

The results in Table 3 show that by performing lipase treatment, a coffee extract having a ripening feeling can be produced. Moreover, by performing lipase treatment, the unpleasant roasting odor derived from coffee is reduced, and the fermentation odor is enhanced. Furthermore, when the ethanol concentration of the coffee extract at the time of lipase treatment was increased as in Comparative Example 3, it was not possible to produce a coffee extract with ripeness.

(Reference Example 2: Production of coffee extract)

10 kg of Columbia EX (L value 20), a commercially available roasted coffee bean, was filled into a stainless steel pipe column, and soft water heated to 95 ° C was fed from the upper portion of the pipe column to the lower portion at a flow rate of 2500 ml / hr. Thereby, 60 kg of a coffee extract was obtained (Reference 2, Bx3.0 °).

(Example 9: Evaluation of flavor of black coffee)

As shown in Table 4 below, the above-mentioned products 1 to 7 and comparative products 1 and 3 were blended in a black coffee substrate to prepare black coffee.

As for the black coffee prepared by the above-mentioned method, the black coffee blended with Comparative Product 1 was taken as an object, and flavor evaluation was performed by 10 well-trained functional inspectors. The flavor evaluation was performed by preparing black coffee prepared with trial products 1 to 7 and comparative products 1 and 3. Flavor scoring is scored in the following form: -1: worse in flavor compared to comparative product 1 (without enzyme treatment); 0: no major difference; 1: coffee-like flavor with slight ripeness; 2: Coffee-like flavor with maturity; 3: Coffee-like flavor with maturity. Table 5 shows the average scores and average flavor evaluation results of the 10 inspectors.

The results in Table 5 show that black coffee having a sweet taste like chocolate can be produced by performing lipase treatment. In addition, by performing lipase treatment, the bitterness originating from coffee beans is reduced, and chocolate-like sweetness is diffused in the mouth, resulting in an increase in fermentation. Furthermore, when the ethanol concentration of the black coffee when lipase treatment was increased as in Comparative Example 3, it was not possible Make black coffee with fermented feel.

(Example 10: Quantification of fatty acid ethyl esters in coffee extract)

Contents of ethyl acetate, ethyl propionate, and ethyl butyrate contained in the products 1 to 7 and comparative products 1 and 3 of the present invention were measured by HPLC (high performance liquid chromatography) method . The analysis results are shown in Table 6.

[Determination of fatty acid ethyl ester by HPLC method]

Preparation of standard solution

About 0.1 g of ethyl acetate, ethyl propionate and ethyl butyrate standard were accurately weighed and placed in a 10 mL volumetric flask, and the volume was adjusted with acetonitrile, and then appropriately diluted with 50% acetonitrile to prepare a standard liquid.

Preparation of HPLC assay samples

Approximately 1 g of the extract was accurately weighed and placed in a 10 mL volumetric flask, and the volume was adjusted with acetonitrile, and then a PVDF (polyvinylidene difluoride, polyvinylidene fluoride) membrane filter (Millipore Corporation, pore diameter: 0.45 μm) was processed. This preparation was subjected to HPLC analysis.

HPLC analysis conditions

Model: SHIMADZU PROMINENCE (Shimadzu Corporation)

Column: INERTSIL ODS (manufactured by GL Science) inner diameter 4.6mm × length 150mm, particle diameter 3.3μm

Column temperature: 40 ℃

Mobile phase: liquid A: acetonitrile: formic acid = 900: 100: 1 liquid B: acetonitrile: formic acid = 100: 900: 1

Gradient conditions: (A): (B) = 70:30 (0 minutes), 50:50 (5 minutes), ~ 0: 100 (20 minutes), 0: 100 (30 minutes)

Flow rate: 0.6mL / min

Injection volume: 10 μL

Measurement time: 55min.

Detector: PDA (photodiode array) (measurement wavelength: 270nm)

The results according to Table 6 show that by performing lipase treatment, the esterification reaction is promoted and the fatty acid ethyl ester is increased. This combined with the results of the functional evaluation revealed that fatty acid ethyl esters contribute to the maturity of coffee extracts. In addition, it was suggested that when the ethanol concentration of the aqueous ethanol solvent during the lipase treatment was increased as in Comparative Example 3, fatty acid ethyl esters were not easily produced.

(Reference Example 3: Production of black tea extract)

100 kg of Uva plain type, which is a commercially available black tea leaf, was filled into a stainless steel pipe column, and steam distillation was performed at 100 to 105 ° C. for 3 hours to obtain 200 kg of a distillate. The distillate was treated with an RO membrane concentrator NTR-70HG S2F (manufactured by Nitto Denko Corporation) under conditions of an operating pressure of 4 MPa and a circulating flow rate of 7 L / min for 3 hours, thereby obtaining 14.0 kg of black tea extract (Reference 3, Bx0.45 °, pH 4.41).

(Example 11: 10% ethanol concentration of black tea extract + enzyme treatment)

To 27 g of the black tea extract of Reference 3, 3 g of a 95% ethanol aqueous solution and 90 mg of lipase AY (manufactured by Amano Enzyme) were added, and the enzyme treatment was performed by standing at 40 ° C. 16 hours. After the enzyme treatment, the enzyme was deactivated by heating to a temperature of 70 ° C, and then cooled to below 30 ° C, and filtered through a 200-mesh sieve to obtain 30g of an enzyme-treated black tea extract (product 8 ).

(Example 12: Enzyme change during enzyme treatment)

In Example 11, except that the enzyme was changed to a lipase MER (manufactured by Amano Enzyme (stock)), all were treated in the same manner as in Example 11 to obtain 30 g of an enzyme-treated black tea extract ( This invention 9).

(Comparative Example 4: Unenzyme-treated product)

Except that lipase AY was not added in Example 11, the same procedure as in Example 11 was performed to obtain 30 g of black tea extract (Comparative Product 4).

(Example 13: Change of temperature during enzyme treatment)

In Example 11, except that the temperature at the time of the enzyme treatment with lipase AY was changed to 25 ° C, the treatment was performed in the same manner as in Example 11 to obtain 30 g of an enzyme-treated black tea extract. (Inventive Product 10).

(Example 14: Temperature change during enzyme treatment)

In Example 11, except that the temperature at the time of the enzyme treatment with lipase AY was changed to 50 ° C, the treatment was performed in the same manner as in Example 11 to obtain 30 g of an enzyme-treated black tea extract. (Inventive Product 11).

(Example 15: Ethanol concentration of black tea extract 30% + enzyme treatment)

In Example 11, 9 g of a 95% ethanol aqueous solution and 90 mg of a lipase AY (manufactured by Amano Enzyme (stock)) were added to 21 g of a black tea extract of Reference 3, and after this operation, the same procedure as in Example 11 was performed. By processing, 30 g of an enzyme-treated black tea extract (product 12 of the present invention) was obtained.

(Example 16: 50% ethanol concentration of black tea extract + enzyme treatment)

In Example 11, 15 g of a 95% ethanol aqueous solution and 90 mg of a lipase AY (manufactured by Amano Enzyme (stock)) were added to 15 g of a black tea extract of Reference 3, and after this operation, All were treated in the same manner as in Example 11 to obtain 30 g of an enzyme-treated black tea extract (product 13 of the present invention).

(Comparative Example 6: 60% ethanol concentration of black tea extract + enzyme treatment)

In Example 11, 18 g of a 95% ethanol aqueous solution and 90 mg of a lipase AY (manufactured by Amano Enzyme (stock)) were added to 12 g of a black tea extract of Reference 3, and after this operation, the same procedure as in Example 11 was performed. By processing, 30 g of an enzyme-treated black tea extract was obtained (Comparative Product 6).

(Example 17: Change of enzyme treatment time)

In Example 11, except that the enzyme treatment time was changed to 8 hours, the treatment was performed in the same manner as in Example 11 to obtain 30 g of an enzyme-treated black tea extract (product 14 of the present invention).

The comparison of the conditions of Examples 11-17 and Comparative Examples 4 and 6 is shown in Table 7 and Table 8.

(Example 18: Functional evaluation of black tea extract)

10 well-trained functional inspectors The black tea extract was evaluated for aroma. The aroma evaluation system prepared the above-mentioned enzyme-treated black tea extract into a 30 ml sample bottle, evaluated the aroma of the bottle mouth with Comparative Product 4 as the target, and applied the solution to a test paper for evaluation. The aroma score is scored in the following form: -1: The aroma is worse than that of Comparative Product 4 (without enzyme treatment); 0: No significant difference; 1: Slightly ripe black tea-like aroma; 2: Black tea-like aroma with maturity; 3: Black tea-like aroma with maturity. Table 9 shows the average scores and average aroma evaluation results of the 10 inspectors.

The results in Table 9 show that by performing lipase treatment, a black tea extract having a ripening feeling can be produced. In addition, by performing a lipase treatment, the unpleasant scorched odor generated when steaming black tea leaves by steam distillation is reduced, and the fruity taste is enhanced. Furthermore, when the ethanol concentration of the black tea extract at the time of lipase treatment was increased as in Comparative Example 6, it was not possible to produce a black tea extract with a sense of maturity.

(Reference Example 4: Production of black tea extract)

10 kg of black walnut original flavor, which is a commercially available black tea leaf, was filled into a stainless steel pipe column, 100 g of black tea leaves were added to a 12 L glass pipe column, and 100 kg of hot water at 90 ° C. was added, followed by extraction for 1 hour. Thereafter, the tea leaves were separated to obtain 80 kg of a black tea extract (reference Product 4, Bx1.2 °).

(Example 19: Flavor evaluation of black tea beverage)

As shown in Table 10 below, the present invention products 8 to 14 and the comparative products 4 and 6 were blended in a black tea beverage substrate to prepare a black tea beverage.

As for the black tea beverage prepared by the above method, the black tea beverage prepared with Comparative Product 4 was used as a target, and flavor evaluation was performed by 10 well-trained functional inspectors. The flavor evaluation was performed by preparing a black tea beverage prepared with the inventive products 8 to 14 and the comparative products 4 and 6 in a test drink. Flavor scoring is scored in the following form: -1: worse in flavor compared to comparative product 4 (without enzyme treatment); 0: no major difference; 1: black tea-like flavor with a slight maturity; 2: Black tea-like flavor with maturity; 3: Black tea-like flavor with maturity. Table 11 shows the average scores and average flavor evaluation results of the 10 inspectors.

The results in Table 11 show that by performing lipase treatment, a black tea beverage having a fruit-like sweetness can be produced. In addition, by performing lipase treatment, the astringent sensation derived from tea leaves or the scorched sensation produced by steam distillation from black tea is reduced, and the fruit-like sweetness spreads in the mouth and the fermented sensation increases. Furthermore, when the ethanol concentration of the black tea extract during the lipase treatment was increased as in Comparative Example 6, it was not possible to produce a black tea beverage having a fermented feel.

(Example 20: Quantification of fatty acid ethyl esters in black tea extract)

The content ratios of ethyl acetate, ethyl propionate, and ethyl butyrate contained in the present products 8 to 14 and comparative products 4 and 6 were measured by HPLC method. The analysis results are shown in Table 12. The measurement of fatty acid ethyl ester by the HPLC method was performed by the same method as in Example 10.

The results according to Table 12 show that the lipase treatment promoted the esterification reaction and increased the fatty acid ethyl ester. This, combined with the results of the functional evaluation, showed that fatty acid ethyl esters contribute to the maturity of the black tea extract. In addition, it was suggested that when the ethanol concentration of the aqueous ethanol solvent during the lipase treatment was increased as in Comparative Example 6, fatty acid ethyl esters were not easily produced.

Claims (5)

A method for producing an enzyme-treated plant extract, which is characterized in that: an alcohol concentration of 0.1% to 50% by mass is added to a steam-extracted plant extract obtained by steam-distilling a plant raw material; After the alcohol, a lipase having a concentration of 0.1% to 1% by mass is added to the steam-extracted plant extract to perform a lipase treatment. For example, the method for producing an enzyme-treated plant extract according to claim 1, wherein the lipase-treated plant extract is heated at 20 ° C to 60 ° C. If the method for manufacturing an enzyme-treated plant extract according to item 1 or 2 includes the following steps: (1) steam-distilling a plant raw material to obtain a steam-extracted plant extract; (2) using reverse osmosis The membrane concentrates the plant extract obtained in step (1); and (3) adds the reverse osmosis membrane-concentrated plant extract obtained in step (2) so that the alcohol concentration becomes 0.1% to 50% by mass. After the alcohol is added, a lipase at a concentration of 0.1% to 1% by mass is added to the steam-extracted plant extract at 20 ° C to 60 ° C to perform a lipase treatment. The method for producing an enzyme-treated plant extract according to claim 1 or 2, wherein the plant raw material is coffee or tea. The method for producing an enzyme-treated plant extract according to claim 1 or 2, wherein the alcohol is ethanol.