WO2012046346A1 - Extrait de thé - Google Patents

Extrait de thé Download PDF

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Publication number
WO2012046346A1
WO2012046346A1 PCT/JP2010/068213 JP2010068213W WO2012046346A1 WO 2012046346 A1 WO2012046346 A1 WO 2012046346A1 JP 2010068213 W JP2010068213 W JP 2010068213W WO 2012046346 A1 WO2012046346 A1 WO 2012046346A1
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WIPO (PCT)
Prior art keywords
tea
cellobiose
tea extract
enzyme
protease
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PCT/JP2010/068213
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English (en)
Japanese (ja)
Inventor
風雷 陳
川口　理衣
はるか 木野
冴美 加東
和種 長野
弘二 村井
怜 藤田
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長谷川香料株式会社
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Application filed by 長谷川香料株式会社 filed Critical 長谷川香料株式会社
Priority to PCT/JP2010/068213 priority Critical patent/WO2012046346A1/fr
Priority to JP2012537543A priority patent/JP5400970B2/ja
Priority to CN201080002503.2A priority patent/CN102905545B/zh
Priority to TW100100003A priority patent/TWI404504B/zh
Publication of WO2012046346A1 publication Critical patent/WO2012046346A1/fr
Priority to HK13105090.3A priority patent/HK1178025A1/xx

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a tea extract having strong sweetness, richness and umami, and less astringency.
  • tea extracts as a method of treating with an enzyme agent, for example, a method of extracting tea leaves using a combination of protopectinase and cellulase (see Patent Document 1), a method of treating tea leaves with tannase (Patent Document 2) Cereals treated with pectinase, amylase and polyphenol oxidase (see Patent Document 3), impregnated with an aqueous solution of amylase, protease, cellulase or a mixed enzyme thereof, dried and then roasted at 100-170 ° C.
  • Patent Document 1 a method of extracting tea leaves using a combination of protopectinase and cellulase
  • Patent Document 2 Cereals treated with pectinase, amylase and polyphenol oxidase (see Patent Document 3), impregnated with an aqueous solution of amylase, protease, cellulase or a mixed enzyme thereof, dried and then roasted at 100-170
  • Tea production method (see Patent Document 4), production method of instant tea extracted with a mixture of sticky starch and at least one enzyme selected from ⁇ - or ⁇ -amylase, cellulase and protease (see Patent Document 5) Digestion of tea leaves with tannase and at least one cell wall A method of moistening with an element (see Patent Document 6), a method of treating a tea leaf extract residue with cellulase and protease (see Patent Document 7), a method of pre-treating a hot water extract of tea with tannase and then freezing and concentrating it (Patent Document 6) Ref.
  • a tea leaf extract comprising: a method for producing a tea extract (see Patent Document 10), an enzyme group containing at least cellulase, hemicellulase, pectinase and protopectinase; Production method (see Patent Document 11), tea leaves are extracted with water in the presence of protease, and the resulting extract is further purified with protease Extraction method of tea extract characterized by treatment (see Patent Document 12), decomposition of saccharides such as glucoamylase, hemicellulase, pectinase, mannanase, invertase or ⁇ -galactosidase during and / or after extraction of tea raw materials
  • a method for producing tea extracts characterized by enzymatic degradation using an enzyme group containing at least cellulase, hemicellulase, pectinase and protopectinase Production method (see Patent Document 11)
  • tea leaves are extracted with water in
  • the object of the present invention is to extract cell wall components derived from tea leaves that could not be decomposed and extracted by the conventional enzyme-treated extraction method from tea leaves, and to further extract proteins that became extractable as the cell wall components were decomposed.
  • an amino acid component is extracted in abundantly, and as a result, a tea extract having abundant sweetness, kokumi and umami and less astringency is provided.
  • the present invention comprises at least tannin, amino acid and cellobiose, (A) Based on the total solid content of the tea extract (converted to Bx), containing 0.8-10% by mass of cellobiose, (B) the mass ratio of cellobiose / tannin is 0.03 to 1.0, and (C) The present invention provides a tea extract characterized by having a cellobiose / amino acid mass ratio of 0.08 to 1.0.
  • the tea extract of the present invention is obtained by converting about 40% by mass to about 80% by mass of the tea material used as a raw material into a soluble solid content, which greatly increases the extract yield from the tea material. It can be improved and contains a large amount of cellobiose. Moreover, the amino acid yield from tea raw materials can also be improved. Furthermore, the tea extract of the present invention contains abundant sweetness, kokumi and umami, and when added to tea beverages, it gives sweetness, kokumi and umami to tea beverages, or tea beverages. The sweetness such as kokumi and umami can be enhanced.
  • the viscosity during enzyme treatment decreases with the enzyme treatment, and it becomes smoother, so the process of separating the tea leaf residue from the enzyme treatment slurry It can be done easily. Specifically, the time required for operations such as separation and filtration can be greatly shortened, the workability in production can be improved, and the production cost can be reduced by shortening the work time.
  • the tea extract of the present invention is, for example, extracted from a tea raw material by adding protease, tannase and a specific cellulase, that is, a cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei. Can be manufactured.
  • the above tea materials include fresh leaves obtained from buds, leaves, stems, etc. of tea (Camellia sinensis (L) O. Kuntze), which is an evergreen tree of the camellia family, non-fermented tea produced, and semi-fermented tea. Mention may be made of fermented tea.
  • non-fermented tea examples include steamed non-fermented tea such as sencha,nadoha, hojicha, gyokuro, kabusecha, and tencha, and unfermented tea such as keen fried tea such as Ureshino tea, Aoyagi tea, and various Chinese teas.
  • examples of the semi-fermented tea include baked tea, iron kannon tea, oolong tea; and examples of the fermented tea include black tea, pu-erh tea, Awaban tea, and Goishi tea.
  • tea obtained by adding unfermented tea or semi-fermented tea with flowers can be used.
  • Proteases used for the above-mentioned enzyme treatment of tea raw materials are enzymes that hydrolyze peptide bonds of proteins and peptides.
  • a protease is not particularly limited, and a protease derived from animals or plants or microorganisms can be used.
  • proteases can be used alone or in combination of two or more.
  • the amount of these proteases used varies depending on the titer, etc., and cannot be generally specified. However, it is usually about 0.01 U to about 100 U, preferably about 1 U to about 80 U per gram of tea raw material. it can.
  • tannase used for the enzyme treatment of said tea raw material if it has the activity which decomposes
  • tannase-producing bacteria belonging to the genus Aspergillus, Penicillium, Rhizopus, Mucor and the like are obtained by solid culture or liquid culture according to a conventional method using a medium usually used for culturing these filamentous fungi. And a product obtained by purifying the treated product or its treated product by a conventional method.
  • tannase for example, tannase “Kikkoman (5,000 U / g)” (Kikkoman), tannase “Kikkoman (500 U / g)” (Kikkoman), tannase (Mitsubishi Chemical Foods) Sumiteam TAN (manufactured by Shin Nippon Chemical Co., Ltd.) or the like may be used. These tannases can be used alone or in combination of two or more. The amount of tannase used varies depending on the titer, etc., and cannot be generally specified.
  • the amount of tannase is usually about 0.1 U to about 50 U, preferably about 0.5 U to about 45 U per gram of tea raw material. it can.
  • a desired tea extract can be obtained. Can do.
  • the yield of soluble solids from the tea leaf material is dramatically improved, and the resulting tea extract is rich in cellobiose and amino acids, and has a remarkable sweetness, kokumi and umami. Effects can be obtained.
  • the surprising phenomenon that about 40% to about 80% by weight is solubilized occurs, cellobiose is produced in large quantities along with the decomposition of cell wall components, and the amount of extracted amino acids also increases. As a result, it has been found that umami, sweetness, kokumi, etc. are enhanced, and a flavorful tea extract can be obtained in high yield.
  • the cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei described above include, for example, cellulosin (registered trademark) T3 (manufactured by HIBI), Sumiteam (registered trademark) CS, C (or more).
  • the amount of cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei varies depending on the titer, etc., and cannot be generally stated, but is usually about 0.1 to about 0.1 g per tea raw material. Examples thereof include 200 U, preferably about 0.5 to about 100 U, more preferably about 1 to about 50 U.
  • the polygalacturonase activity is more than 20000 U / g. More efficiently by adding and extracting the enzyme preparation in an amount of 800 U or more, preferably 1000 U to 10000 U, more preferably 1500 U to 5000 U as polygalacturonase activity per 1 g of tea raw material.
  • the tea leaf tissue can be decomposed to increase the extraction efficiency of water-soluble components.
  • Polygalacturonase is a kind of pectinase.
  • Enzymes generally classified as pectinases include polygalacturonase, pectin lyase and pectin methylesterase.
  • Polygalacturonase is an enzyme that hydrolyzes ⁇ -1,4 bonds in the main chain of polygalacturonic acid in pectin.
  • Pectin lyase removes ⁇ -1,4 bonds in the main chain of polygalacturonic acid in pectin.
  • Pectin methylesterase is an enzyme that hydrolyzes the methyl ester of pectin.
  • Pectinase is an enzyme that is positioned at the center of an enzyme group that disrupts plant tissues.
  • polygalacturonase activity is determined by allowing polygalacturonase to act on a polygalacturonic acid aqueous solution as a substrate by the Somogy Nelson method (J. Biol. Chem. 153, 375-380, 1994).
  • the enzyme reaction product is a value measured by a colorimetric method for quantifying reducing sugar, and 1 unit of enzyme (1 U) means the amount of enzyme that produces 1 ⁇ mol of galacturonic acid per minute.
  • pectinase examples include commercially available products such as pectinase PL “Amano”, pectinase G “Amano” (manufactured by Amano Enzyme), Pectinase-GODO (manufactured by Godo Shusei Co., Ltd.), sucrase (registered trademark) A, N , S (above, manufactured by Mitsubishi Chemical Foods), Sumiteam (registered trademark) AP-2, SPC, SPG, MC, PX, liquid Sumiteam AP-2 (above, manufactured by Shin Nippon Chemical Industry Co., Ltd.), pectinase XP-534 (Manufactured by Nagase ChemteX Corporation), Pectinex (registered trademark), Pectinex Ultra SP-L, Ultrazyme (registered trademark), Vinozyme (registered trademark), Citrozyme (registered trademark), Peelzyme (registered trademark) (above, Novonor
  • pectinase having particularly high polygalacturonase activity for example, Sumiteam AP-2, SPC, SPG (manufactured by Shin Nippon Chemical Industry Co., Ltd.) can be mentioned.
  • the polygalacturonase activity of a general commercial pectinase preparation is usually about 500 U / g to about 20000 U / g. Therefore, in order to add 800 U to 1 g of tea leaf material, a large amount of pectinase preparation of 0.04 g to 1.6 g must be added to 1 g of tea leaf material.
  • the amount of the enzyme preparation is added to 0.06 g or more, particularly 0.08 g or more with respect to 1 g of the tea leaf raw material, the influence of excipients and other components is strongly exerted on the tea extract, and the resulting tea There is a problem of adversely affecting the taste, for example, the taste of the fruit extract becomes light, an unnatural sweetness that is different from that of tea, or a miscellaneous taste is produced.
  • a pectinase originally having a high activity of 20000 U / g or more as the polygalacturonase activity can be used as it is, but in the case of a pectinase preparation having a polygalacturonase activity of less than 20000 U / g, for example, the enzyme It is necessary to purify the preparation by water miscible organic solvent (acetone, ethanol, etc.) precipitation, isoelectric point precipitation, ultrafiltration, gel filtration, etc., and collect and use fractions with polygalacturonase activity of 20000 U / g or more. There is.
  • water miscible organic solvent acetone, ethanol, etc.
  • an embodiment for producing the tea extract of the present invention is exemplified as follows: Prepare a solution in which 4 to 40 parts by weight of water and 0.1% to 1% by weight of ascorbic acid or sodium ascorbate of the tea raw material are dissolved as needed per 1 part by weight of the tea raw material, Tea raw materials are added thereto, and if necessary, sterilized at about 60 ° C. to about 121 ° C.
  • the obtained tea extract can be in the form of a concentrated solution by using an appropriate concentration means if desired.
  • the above enzyme-treated extraction produces about 4 to 5 times as much amino acid as tea extract without any enzyme treatment, and the cell tissue of tea materials decomposes to produce a large amount of cellobiose.
  • About 40% by mass to about 80% by mass of tea produced and used as a raw material can be converted into a soluble solid content.
  • the cellobiose was determined based on the total solid content (Bx conversion) of the tea extract.
  • Tea extract Preferably, (a) contains 1.5 to 8% by mass of cellobiose based on the total solid content of the tea extract (converted to Bx), and (b) the mass ratio of cellobiose / tannin is 0.00.
  • a tea extract having a cellobiose / tannin mass ratio of 0.1 to 0.3 and (c) a cellobiose / amino acid mass ratio of 0.3 to 0.6 can be obtained.
  • Cellobiose is known to have subtle sweetness, as well as effects such as sour masking, bitter taste masking, off-flavor masking, and body sensation. It is estimated that the increase in cellobiose is one of the important factors for taste and umami.
  • the present invention can provide, as one aspect, a tea extract in which cellobiose in the tea extract is produced by enzymatic decomposition of the tea raw material.
  • the tea extract of the present invention can be stored for a long period of time by sterilization by heating after filling the container or before filling.
  • the tea extract of the present invention can usually be used in a liquid state as it is, but if desired, an excipient such as dextrin, modified starch, cyclodextrin, gum arabic or the like is added to the extract to form a powder. You can also.
  • the present invention will be described more specifically with reference to examples and comparative examples.
  • Example 1 To a solution of 0.6 g of sodium ascorbate dissolved in 900 g of soft water, 100 g of green tea leaves (Chinese steamed blue) was sterilized at 80 ° C. for 5 minutes and cooled to 45 ° C. 1 g of tannase (Mitsubishi Chemical Foods Co., Ltd .: 500 U / g) was added thereto and stirred for 15 minutes. Then, 1 g of protease M (manufactured by Amano Enzyme: 5500 U / g) and Sumiteam C (cellulase derived from Trichoderma longibrachiatum manufactured by Shin Nippon Chemical Industry: 1500 U / g) were added and dissolved at 40 ° C.
  • protease M manufactured by Amano Enzyme: 5500 U / g
  • Sumiteam C cellulase derived from Trichoderma longibrachiatum manufactured by Shin Nippon Chemical Industry: 1500 U / g
  • Enzyme treatment was performed for 8 hours. After the enzyme treatment, the mixture was sterilized at 90 ° C. for 10 minutes, cooled to 30 ° C., and the tea leaf residue solid matter was removed with an exposed cloth. 2 Using a Nutsche filter pre-coated with 10 g of cellulose powder on filter paper (8 cm), suction filtration (decompression degree 13.33 KPa) was performed at a constant pressure to obtain 820 g of a clear extract (required filtration time 4 minutes 32 minutes). Seconds). This extract was concentrated under reduced pressure to obtain 145.2 g of a Bx48 ° concentrate. This concentrated liquid was sterilized by heating at 95 ° C.
  • Example 2 In Example 1, instead of Sumiteam C0.25g, Cellulosin (registered trademark) T3 (Cellulase derived from Trichoderma reesei manufactured by HI) was used in exactly the same manner as Example 1, except that 0.25g was used. Performed (required filtration time: 4 minutes 10 seconds) Product 2 of the present invention (148.8 g was obtained).
  • Cellulosin registered trademark
  • T3 Cellulase derived from Trichoderma reesei manufactured by HI
  • Example 3 In Example 1, in place of Sumiteam C 0.25 g, Sucrase C (Trichoderma longibrachiatum-derived cellulase manufactured by Mitsubishi Chemical Foods Co., Ltd .: 3000 U / g) was used except that 0.25 g was used ( Filtration time 3 minutes 47 seconds) Product 3 of the present invention (167.2 g was obtained).
  • Reference Example 1 Measurement of polygalacturonase activity (Somogyelson method: see J. Biol. Chem. 153, 375-380, 1994) 0.1 ml of an appropriate dilution of the enzyme solution is added to 0.9 ml of 50 mM acetate buffer (pH 4.5) containing 1% polygalacturonic acid.
  • the enzyme After reacting the mixed solution at 45 ° C. for an appropriate (appropriate) time, the enzyme is inactivated by heating in a boiling water bath for 10 minutes, and ice-cooled to obtain a reaction solution.
  • Add 0.3 ml of the somogenic copper reagent to 0.3 ml of the reaction solution heat in a boiling water bath for 10 minutes, cool with ice, add 0.3 ml of Nelson reagent, stir well in a test tube mixer, and add 3 ml of ion-exchanged water. In addition, mix well with a test tube mixer. This solution is treated at 9000 rpm for 3 minutes in a centrifuge, and the absorbance (Abs.) At 500 nm of the supernatant is measured.
  • Example 4 In Example 1, in addition to 0.25 g of Sumiteam C, 4.8 g of Reference product 2 (4152 U / g as polygalacturonase activity by the above measurement per 1 g of tea leaves) was added and dissolved, and completely the same as Example 1. The same operation was performed (required filtration time: 3 minutes 21 seconds). Product 4 of the present invention (183.2 g was obtained)
  • Example 5 In Example 1, the same operation as in Example 1 was performed except that the amount of Sumiteam C added was changed to 0.1 g instead of 0.25 g (required filtration time: 4 minutes 52 seconds). Product 5 of the present invention (137.137. 2 g was obtained).
  • Example 6 In Example 1, the same operation as in Example 1 was performed except that the amount of Sumiteam C added was changed to 0.05 g instead of 0.25 g (required filtration time: 5 minutes 25 seconds). Product 6 (116. 5 g was obtained). Comparative Example 1 In Example 1, except that no enzyme was used, the same operation as in Example 1 was performed (filtering time 10 minutes 25 seconds) to obtain Comparative Product 1 (66.8 g). Comparative Example 2 The same operation as in Example 1 was performed except that sucrase C was not used in Example 1 (required filtration time: 9 minutes 57 seconds) to obtain Comparative Product 2 (72.9 g).
  • Example 1 instead of Sumiteam C 0.25 g, cerulosin AC40 (cellulase derived from Aspergillus niger manufactured by HIBI) 0.25 g, cellulase T “Amano” 4 (cellulase derived from Trichoderma violet manufactured by Amano Enzyme), respectively 0.25 g, cellulase XP-425 (cellulase derived from Nagase ChemteX) 0.25 g, cell race Nagase (cellulase derived from Aspergillus niger manufactured by Nagase Chemtex) 0.25 g, Sumiteam AC (New Japan) 0.25 g of cellulase derived from Aspergillus niger manufactured by Chemical Industry Co., Ltd., cellulosin HC100 (Aspergillus niger manufactured by HIBI) 0.25 g of conventional xylanase), hemicellulase “Amano”
  • the filtration station time is shown in Table 1 below together with other measured values).
  • Component Analysis The inventive products 1 to 6 and comparative products 1 to 14 were measured for tannin, amino acid and cellobiose concentrations (% based on mass). Measuring method Amino acid: Amino acid automatic analyzer Tannin: Iron tartrate method Cellobiose: High performance liquid chromatography (HPLC) method Yield from green tea raw materials and measured values (concentration) of each component of the present invention products 1-6 and comparative products 1-15 Table 1 below shows the filtration time.
  • tea materials are extracted by adding a protease, tannase and cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei (Trichoderma reesei).
  • Comparative product 1 which does not use any enzyme
  • Comparative product 2 extracted by adding protease and tannase, Protease, tannase and microorganisms other than Trichoderma longibrachiatum or Trichoderma reesei
  • Comparative products 3 to 7 extracted by adding cellulase, protease, tannase and saccharide-degrading enzymes other than cellulase
  • Comparative product 1 which does not use any enzyme
  • Comparative product 2 extracted by adding protease and tannase, Protease, tannase and microorganisms other than Trichoderma longibrachiatum or Trichoderma reesei
  • Comparative products 3 to 7 extracted by adding cellulase, protease, tannase and saccharide-degrading enzymes other than cellulase
  • the shortening of the filtration time is a difference in minute units in the small amount of preparation, and is not a big difference
  • the filtration step is a step of limiting the work time of the whole process. Yes, when industrial mass production (several to several tens of tons) is carried out, it is expected to be a significant improvement.
  • the comparative products 2 to 15 using the protease and tannase and the products 1 to 6 of the present invention are all amino acids compared to the comparative product 1 that does not use any enzyme. The content of has increased significantly.
  • Inventive products 1 to 3 extracted by adding cellulase derived from protease, tannase and Trichoderma longibrachiatum or Trichoderma reesei to green tea material, only protease and tannase are added to green tea material Comparative product 2 extracted in this way, Comparative products 3-7 extracted by adding cellulases derived from microorganisms other than Trichoderma longibrachiatum or Trichoderma reesei, in addition to protease and tannase, Compared with comparative products 8 to 15 extracted by adding saccharide-degrading enzymes other than cellulase in addition to protease and tannase, The yield of kiss (Bx48 °) was increased to almost double, and an extract was obtained with extremely high yield.
  • the extract yield was further increased in the product 4 of the present invention using about 2 U of polygalacturonase per 1 g of tea leaf raw material.
  • the products 5 and 6 of the present invention are obtained by reducing the amount of cellulase derived from Trichoderma longibrachiatum in the product 1 of the present invention, and the yield of the extract (Bx48 °) is 1 Compared with comparative products 3 to 15, it is 1.4 to 1.7 times higher for product 5 of the present invention, and about 1.2 to 1.5 times higher for product 6 of the present invention.
  • the yield of soluble solids from tea materials is greatly increased by the present invention.
  • Comparative product 1 which does not use any enzyme contains almost no cellobiose
  • comparative product 2 in which only protease and tannase are allowed to act on a green tea raw material contains only about 0.1% by mass of cellobiose.
  • Comparative Products 3 to 15 and Invention Products 1 to 6 using a saccharide-degrading enzyme contained 0.2% to 1.7% by mass of cellobiose.
  • the products 1 to 6 of the present invention extracted by adding a cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei as a cellulase has a cellobiose concentration of 0.48% by mass in the extract. It was ⁇ 1.7% by mass and was particularly contained in a large amount.
  • the products 1 to 6 of the present invention extracted by adding a cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei contain cellulases and other saccharide-degrading enzymes derived from other microorganisms.
  • the amino acid concentration and tannin concentration were slightly lower than those of comparative products 3 to 15 extracted by addition. However, this is considered to be due to the relative decrease in the amino acid concentration and the tannin concentration due to an increase in the degradation component of the cell wall. Therefore, Table 2 below shows the soluble solids yield and the yield of each component (calculated from Table 1) from the green tea raw materials of the present invention products 1 to 6 and comparative products 1 to 15.
  • Comparative Products 2 to 15 and Invention Products 1 to 6 extracted by adding protease and tannase have a higher amino acid yield from tea leaves. It has increased 4 to 5 times.
  • Trichoderma Comparative products 3 to 7 extracted by adding cellulases derived from microorganisms other than Longibrakiatum (Trichoderma longibrachiatum) or Trichoderma reesei, and other carbohydrate-degrading enzymes in addition to protease and tannase Compared to the comparative products 8 to 15, the amino acid yield from tea leaves is about 20% higher.
  • Comparative products 3 to 15 extracted with the addition of cellulase derived from them are all about 11 to 12% of the tea leaf mass, and there is almost no difference compared to comparative product 1 that does not use any enzyme.
  • the product 1 to 6 of the present invention extracted by adding cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei as a cellulase has a cellobiose yield from tea leaves of 0.55% to 2. It is about 7%, and it can be seen that a large amount of cellobiose is generated.
  • Sensory evaluation After the inventive products 1 to 6 and comparative products 1 to 15 were diluted 160 times (Bx 0.3 °) with ion-exchanged water, sensory evaluation was performed by 10 well-trained panelists.
  • Evaluation method is very good: 10 points, good: 8 points, slightly good: 6 points, slightly bad: 4 points, bad: 2 points, very bad: 0 for bitter astringency, sweet taste, umami, and balance, respectively. Sensory evaluation was performed as points, and comments were made. The average points and average contents of comments are shown in Table 3 below. As shown in Table 3, Comparative Product 1 that does not use any enzyme has an evaluation that green tea has a weak umami taste, sweet taste, and a strong bitter taste, and has any bitter taste, sweet taste, umami taste, or balance. Even the evaluation was low.
  • comparative product 2 extracted by adding only protease and tannase to green tea raw material has a stronger taste of green tea and a bitter astringency than comparative product 1, but it is still quite strong and has a poor sweetness.
  • the evaluation was somewhat higher than that of Comparative Product 1 for bitter astringency, sweetness, umami, and balance.
  • the products 1 to 4 of the present invention extracted by adding cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei in addition to protease and tannase are the taste, sweetness, and richness of green tea.
  • the taste was strong, the bitter and astringent taste was mild and mild, the balance of the whole flavor was good, and it tasted like high-quality matcha, which was highly evaluated.
  • the products 5 and 6 of the present invention in which the amount of cellulase derived from Trichoderma longibrachiatum of the product 1 of the present invention is reduced also have the umami, sweetness and rich taste of green tea, and bitter and astringent taste is felt. It was a little mild and the balance was not bad.
  • comparative products 3 to 15 extracted by adding a cellulase derived from a microorganism other than Trichoderma longibrachiatum or Trichoderma reesei or a saccharide-degrading enzyme other than cellulase in addition to protease and tannase
  • a cellulase derived from a microorganism other than Trichoderma longibrachiatum or Trichoderma reesei or a saccharide-degrading enzyme other than cellulase in addition to protease and tannase The taste and sweetness of green tea are felt to some extent, but the bitter and astringent taste is somewhat outstanding and unbalanced, and the evaluation is inferior compared with the products 1 to 6 of the present invention.
  • the cellobiose ratio between the components is known to have a subtle sweetness, as well as effects such as sour masking, bitter taste masking, and off-flavor masking body feeling.
  • the sweetness of the tea extract of the present invention is estimated to be one of the factors for kokumi and umami. That is, in addition to the umami and sweetness of the amino acids originally contained in teas and the amino acids generated by degradation by protease treatment, the sweetness of cellobiose itself enhances the preferred subtle sweetness and umami of teas, It is expected that the masking effect masks the bitter and astringent taste of catechin, and further masks the acidity and umami of gallic acid produced by tannase treatment, thereby improving the taste.
  • the present invention products 5 and 6 which were not as high as the present invention products 1 to 4 were (a) cellobiose based on the total solid content (Bx conversion) of tea extracts. The content (mass) is 0.99 to 1.58%, the mass ratio of (b) cellobiose / tannin is 0.043 to 0.080, and the mass ratio of (c) cellobiose / amino acid is 0.11 to 0.22. It was in the range.
  • Comparative products 1 to 15 have a cellobiose content (mass) of less than 0.8% based on the total solid content (Bx conversion) of (a) tea extracts, and (b) the mass of cellobiose / tannin.
  • the ratio was less than 0.03, and the (c) cellobiose / amino acid mass ratio was less than 0.08. Therefore, it is presumed that the sweetness, kokumi, umami and the like of the tea extract of the present invention were brought about by these differences.
  • the cellobiose content (mass) based on the total solid content (Bx conversion) of the tea extract is 0.8 to 10%
  • the cellobiose / tannin mass ratio is 0.03 to 1.0
  • the cellobiose / amino acid mass ratio is 0.08 to 1.0; preferably (a) all of the tea extracts
  • the cellobiose content (mass) based on solid content (Bx conversion) is 1.5 to 8%
  • the mass ratio of cellobiose / tannin is 0.05 to 0.5
  • the cellobiose / amino acid mass ratio is 0.15 to 0.8, more preferably (a) the cellobiose content (mass) based on the total solid content (Bx conversion) of the tea extract is 2 to 6%.
  • the mass ratio of cellobiose / tannin is 0.1 to 0.3 Ri, and (c) if 0.3 to 0.6 mass ratio of cell

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  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

L'invention concerne un extrait de thé qui contient au moins une catéchine, un acide aminé et un cellobiose, qui comprend 0,8 à 10% en masse de cellobiose sur la base de la teneur en matière solide totale de l'extrait de thé (en termes de Bx), qui présente un rapport massique cellobiose/catéchine de 0,03 à 1,0, et un rapport massique cellobiose/acide aminé de 0,08 à 1,0, dont l'amertume est masquée, dont le goût se révèle généreusement doux, épais et agréable, et qui est doté d'une saveur bien équilibrée.
PCT/JP2010/068213 2010-10-08 2010-10-08 Extrait de thé WO2012046346A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
PCT/JP2010/068213 WO2012046346A1 (fr) 2010-10-08 2010-10-08 Extrait de thé
JP2012537543A JP5400970B2 (ja) 2010-10-08 2010-10-08 茶類エキス
CN201080002503.2A CN102905545B (zh) 2010-10-08 2010-10-08 茶类提取物
TW100100003A TWI404504B (zh) 2010-10-08 2011-01-03 茶類萃取物
HK13105090.3A HK1178025A1 (en) 2010-10-08 2013-04-26 Extract of teas

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2010/068213 WO2012046346A1 (fr) 2010-10-08 2010-10-08 Extrait de thé

Publications (1)

Publication Number Publication Date
WO2012046346A1 true WO2012046346A1 (fr) 2012-04-12

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JP (1) JP5400970B2 (fr)
CN (1) CN102905545B (fr)
HK (1) HK1178025A1 (fr)
TW (1) TWI404504B (fr)
WO (1) WO2012046346A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016116620A1 (fr) * 2015-01-22 2016-07-28 Pfeifer & Langen GmbH & Co. KG Boisson contenant de la cellobiose
DE202016008304U1 (de) 2015-01-22 2017-07-05 Pfeifer & Langen GmbH & Co. KG Cellobiose in Zusammensetzungen zum Verzehr oder zur Einnahme
EP3364775B1 (fr) * 2015-10-22 2021-05-26 Givaudan SA Méthode pour masquer des arrière-goûts grâce à la cellobiose et/ou la psicose

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EP0460402B1 (fr) * 1990-06-07 1993-06-16 Societe Des Produits Nestle S.A. Extraits de thé solubles dans l'eau
CN101084772A (zh) * 2007-07-03 2007-12-12 浙江林学院 改善夏季绿茶品质的生产方法
JP5649789B2 (ja) * 2009-01-29 2015-01-07 高砂香料工業株式会社 茶類エキス及びその製造方法

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JPS56127088A (en) * 1980-03-10 1981-10-05 Hitachi Zosen Corp Production of cellulase
JPH09163980A (ja) * 1996-10-25 1997-06-24 Kyowa Hakko Kogyo Co Ltd セルラーゼの製造方法
JP2001045973A (ja) * 1999-08-05 2001-02-20 Mitsui Norin Co Ltd 緑茶飲料の製造方法並びに該方法により製造された緑茶飲料
JP2001238603A (ja) * 2000-03-01 2001-09-04 Unilever Nv 周囲温度に安定な茶濃縮物
JP2006061125A (ja) * 2004-08-30 2006-03-09 T Hasegawa Co Ltd 容器詰緑茶飲料
JP2007295921A (ja) * 2006-04-06 2007-11-15 Sanei Gen Ffi Inc 茶エキスの製造方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016116620A1 (fr) * 2015-01-22 2016-07-28 Pfeifer & Langen GmbH & Co. KG Boisson contenant de la cellobiose
DE202016008304U1 (de) 2015-01-22 2017-07-05 Pfeifer & Langen GmbH & Co. KG Cellobiose in Zusammensetzungen zum Verzehr oder zur Einnahme
EP3364775B1 (fr) * 2015-10-22 2021-05-26 Givaudan SA Méthode pour masquer des arrière-goûts grâce à la cellobiose et/ou la psicose

Also Published As

Publication number Publication date
JPWO2012046346A1 (ja) 2014-02-24
TWI404504B (zh) 2013-08-11
HK1178025A1 (en) 2013-09-06
TW201215325A (en) 2012-04-16
JP5400970B2 (ja) 2014-01-29
CN102905545B (zh) 2015-01-07
CN102905545A (zh) 2013-01-30

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