WO2012046348A1 - Extrait de thé - Google Patents

Extrait de thé Download PDF

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Publication number
WO2012046348A1
WO2012046348A1 PCT/JP2010/068215 JP2010068215W WO2012046348A1 WO 2012046348 A1 WO2012046348 A1 WO 2012046348A1 JP 2010068215 W JP2010068215 W JP 2010068215W WO 2012046348 A1 WO2012046348 A1 WO 2012046348A1
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WIPO (PCT)
Prior art keywords
tea
tannin
enzyme
manufactured
glucose
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PCT/JP2010/068215
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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/JP2010/068215 priority Critical patent/WO2012046348A1/fr
Priority to CN201080002504.7A priority patent/CN102984950B/zh
Priority to JP2012537545A priority patent/JP5400971B2/ja
Priority to TW100100017A priority patent/TWI406634B/zh
Publication of WO2012046348A1 publication Critical patent/WO2012046348A1/fr
Priority to HK13106377.5A priority patent/HK1179120A1/xx

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    • 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 protopectinase and cellulase in combination (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 protopectinase and cellulase in combination
  • Patent Document 2 a method of treating tea leaves with tannase
  • Cereals treated with pectinase, amylase and polyphenol oxidase see Patent Document 3
  • 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 sugars such as glucoamylase, hemicellulase, pectinase, mannanase, invertase or ⁇ -galactosidase during and / or after extraction of tea raw materials
  • the object of the present invention is to extract cell wall components derived from tea leaves that could not be decomposed and extracted by conventional enzyme-treated extraction methods from tea leaves, and as a result, abundant in sweetness, kokumi and umami, and astringent. It is to provide tea extracts with low taste.
  • amylase an enzyme preparation having a polygalacturonase activity of 20000 U / g or more, and a specific cellulase, that is, Trichoderma -Extraction by adding cellulase derived from Longibrakiatum (Trichoderma longibrachiatum) or Trichoderma reesei significantly improves the yield of soluble solids from tea leaves.
  • sucrose, cellobiose, galacturonic acid, etc. It was found that the tea extracts obtained have abundant sweetness, richness and umami, and the present invention was completed.
  • the present invention comprises at least tannin, glucose, galacturonic acid and cellobiose, (A) the mass ratio of glucose / tannin is 0.3 to 1.8; (B) the mass ratio of galacturonic acid / tannin is 0.06 to 0.6, and (C) To provide a tea extract characterized by having a cellobiose / tannin mass ratio of 0.08 to 0.8.
  • the tea extract of the present invention about 40% by mass to about 75% by mass of the tea used as a raw material is converted into a soluble solid content, and the extract yield from the tea material is greatly improved. It is high in glucose, cellobiose and galacturonic acid. Furthermore, the tea extract of the present invention has abundant sweetness, kokumi, and umami, and can be added to tea beverages and the like to impart sweetness, kokumi, and umami to tea beverages, etc. Sweetness, kokumi, and umami of beverages and the like 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 can be prepared, for example, by using a tea raw material as an amylase, an enzyme preparation having a polygalacturonase activity of 20000 U / g or more, and a specific cellulase, that is, Trichoderma longibrachiatum or Trichoderma.
  • -It can be produced by adding cellulase derived from Trichoderma reesei and subjecting it to an extraction treatment.
  • 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 non-fermented tea such as keen fried tea such as Ureshino tea, Aoyagi tea, and various Chinese teas.
  • non-fermented tea examples 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 non-fermented tea or semi-fermented tea with flowers can also be used.
  • green tea, oolong tea, jasmine tea, and the like are preferable from the viewpoint of obtaining a tea extract having a fresh and natural aroma, sweetness, umami, and the like.
  • the technology for extracting tea materials by pectinase treatment, the technology for extracting tea materials by treatment with cellulase, and the technology for extracting tea leaves by a combination of pectinase and cellulase are as described above. Are known.
  • the tea raw material as described above has a polygalacturonase activity of 20000 U / g or more in an amount such that the polygalacturonase activity is 800 U or more per gram of amylase, preferably tea raw material.
  • the amylase used in the enzyme treatment of the tea leaf raw material is an enzyme that converts amylose and amylopectin in starch into glucose, maltose and oligosaccharide by hydrolyzing glycosidic bonds.
  • the amylase includes ⁇ -amylase, ⁇ -amylase, and glucoamylase.
  • ⁇ -Amylase is an enzyme that generates polysaccharides or oligosaccharides by randomly cleaving the ⁇ -1,4 bond of starch or glycogen.
  • ⁇ -amylase is an enzyme that breaks down starch and glycogen into maltose.
  • Glucoamylase is an enzyme that produces glucose by decomposing ⁇ -1,4 bonds at the non-reducing ends of sugar chains.
  • ⁇ -amylase and glucoamylase are preferable, glucoamylase is more preferable, and ⁇ -amylase and glucoamylase are more preferably used in combination. Since ⁇ -amylase cleaves ⁇ -1,4 bonds of starch and glycogen irregularly and separates glucose from the end of the molecular side chain, it is considered that glucose with high sweetness is likely to be produced. In addition, glucoamylase is an enzyme that produces glucose by degrading the ⁇ -1,4 bond at the non-reducing end of the sugar chain, and when it acts on plant raw materials containing starch, it produces highly sweet glucose. It is considered that the effect is great in enhancing sweetness.
  • ⁇ -amylase examples include commercially available products such as Biozyme (registered trademark) F1OSD, A, L, Amylase S “Amano” 35G (manufactured by Amano Enzyme), Cochlase (registered trademark) (manufactured by Mitsubishi Chemical Foods), Sumiteam (registered trademark) L (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Christase (registered trademark) L1, P8, SD80, T10S, Kokugen SD-A, Kokugen L (above, manufactured by Daiwa Kasei Co., Ltd.), Biotex L # 3000 , TS, spitase HS, CP-40FG, XP-404 (manufactured by Nagase ChemteX Corporation), Grindomil (registered trademark) A (manufactured by Danisco Japan), BAN, Whangamil (registered trademark), Termamyl (registered trademark), Nova
  • glucoamylase commercially available products include, for example, Gluc (registered trademark) SG, Gluczyme (registered trademark) AF6, Gluczyme (registered trademark) NL4.2, and glucoamylase for brewing “Amano” SD (above, Amano Enzyme Co., Ltd.).
  • amylases described above can be used alone or in combination of two or more. These amylases are usually used within a range of about 0.01% by mass to about 1% by mass, preferably about 0.1% by mass to about 0.5% by mass, based on the mass of the tea material. can do.
  • an enzyme preparation having a polygalacturonase activity of 20000 U / g or more is usually 800 U or more, preferably 1000 U to 10000 U, more preferably 1500 U as polygalacturonase activity per 1 g of tea raw material. By adding and extracting in an amount of ⁇ 5000 U, the tea leaf tissue can be efficiently decomposed and the extraction efficiency of water-soluble components can be increased.
  • 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.
  • Examples of the cellulase derived from the above-mentioned Trichoderma longibrachiatum or Trichoderma reesei include, for example, cellulosin (registered trademark) T3 (manufactured by HIBI), Sumiteam (registered trademark) CS, C (or more). New Nippon Chemical Industry Co., Ltd.), Cellulase SS (manufactured by Nagase ChemteX Corporation), Sucrase (registered trademark) C (manufactured by Mitsubishi Chemical Foods), and the like.
  • the amount of cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei differs depending on the titer, etc., and cannot be generally stated, but is usually about 0.1 U to about 1 U per tea raw material. Examples thereof include 200 U, preferably about 0.5 U to about 100 U, more preferably about 1 U to about 50 U.
  • other saccharide-degrading enzymes such as hemicellulase, protopectinase, glucoamylase, glucanase, mannanase, and ⁇ -galactosidase can be used in combination as long as the effects of the present invention are not hindered.
  • Tea materials generally contain about 1-3% sucrose.
  • sucrose is decomposed by the action of amylase and glucose is increased.
  • sucrose is decomposed into glucose and fructose by the action of invertase, sweetness is slightly reduced. . Therefore, in this invention, it is preferable that invertase activity is not substantially contained in the enzyme activity used for an enzyme process. Judgment whether the enzyme preparation to be used substantially contains invertase activity is based on glucose test paper etc., because commercially available enzyme preparations contain other enzyme activities, so that sucrose acts as a substrate. Can be done. Moreover, it can also be judged by actually using it based on whether sucrose remains in the extract.
  • 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. for about 2 seconds to about 20 minutes, and then cooled.
  • the enzyme treatment is carried out at from about 60 ° C. to about 60 ° C. for about 30 minutes to about 24 hours. After the enzyme treatment, the enzyme is inactivated at about 60 ° C. to about 121 ° C. for about 2 seconds to about 20 minutes, cooled, and then separated by adopting an appropriate separation means such as centrifugation or filter paper filtration, to make clear teas Extract can be obtained.
  • the obtained tea extract can be in the form of a concentrated solution by using an appropriate concentration means if desired.
  • the cell tissue of the tea raw material is decomposed, and a large amount of glucose, cellobiose and galacturonic acid are produced, and among the teas used as the raw material, About 40% to about 75% by weight can be converted to soluble solids.
  • the mass ratio of glucose / tannin is 0.3 to 1
  • a galacturonic acid / tannin mass ratio of 0.06 to 0.6 a cellobiose / tannin mass ratio of 0.08 to 0.8.
  • the mass ratio of glucose / tannin is 0.4 to 1.5
  • the mass ratio of galacturonic acid / tannin is 0.08 to 0.5
  • the mass ratio of tannin is 0.1 to 0.4
  • (C) weight ratio of cellobiose / tannin is 0.11 to 0.4 can be obtained sweetness, Kokuaji, a tea extract having a rich flavor.
  • glucose has a good sweetness and contributes to the sweetness of tea, and at the same time, is considered to have an action of masking the bitter and astringent taste of catechins and the like.
  • galacturonic acid has a thick, refreshing acidity that makes high-quality teas such as matcha tea look like, so it is estimated that it has effects such as bitterness masking, off-flavor masking, and body feeling.
  • the increase in galacturonic acid is presumed to be one of the important factors for the sweetness, richness and umami of the tea extracts of the present invention.
  • the present invention can provide, as one aspect, a tea extract in which galacturonic acid and cellobiose in a tea extract are produced by enzymatic decomposition of tea raw materials. If desired, 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.
  • 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 ascorbic acid in 900 g of soft water, 100 g of oolong tea leaves (Daffodil grade (Y-302): crushed from Fujian province with a mixer) was added, sterilized at 80 ° C. for 5 minutes, 45 Cooled to ° C.
  • oolong tea leaves Digidil grade (Y-302): crushed from Fujian province with a mixer
  • Example 2 In Example 1, 2.0 g of gluczyme AF6 (manufactured by Amano Enzyme) was substituted for 2.0 g of Sumiteam, and cellulosin (registered trademark) T3 (cellulase derived from Trichoderma reesei of Hibiai) was substituted for Sumiteam C 0.25 g. : 2600 U / g) Except that 0.25 g was used, the same operation as in Example 1 was performed (required filtration time: 4 minutes 03 seconds). Product 2 of the present invention (158.8 g was obtained).
  • Example 3 In Example 1, 2.0 g of Sumiteam AS ( ⁇ -amylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) was used instead of 2.0 g of Sumiteam, and Cellulase SS (derived from Trichoderma reesei manufactured by Nagae ChemteX) was used instead of Sumiteam C0.25 g. Except for using 0.25 g of cellulase), the same operation as in Example 1 was carried out (required filtration time: 4 minutes 24 seconds) to obtain product 3 (154.3 g) of the present invention.
  • Sumiteam AS ⁇ -amylase manufactured by Shin Nippon Chemical Industry Co., Ltd.
  • Cellulase SS derived from Trichoderma reesei manufactured by Nagae ChemteX
  • Example 4 The same operation as in Example 1 was carried out except that 2.0 g of Christase P8 (Amanoenzyme ⁇ -amylase) was added instead of 2.0 g of Sumiteam in Example 1 (required filtration time 4 minutes 56 seconds) ) Obtained product 4 of the present invention (158.5 g).
  • Example 5 In Example 1, 2.0 g of Sumiteam L ( ⁇ -amylase manufactured by Shin Nippon Chemical Industry Co., Ltd.) was used instead of 2.0 g of Sumiteam, and Sucrase C (Trichoderma longibrachiatum manufactured by Mitsubishi Chemical Foods Co., Ltd.) was used instead of Sumiteam C0.25 g.
  • Sumiteam L ⁇ -amylase manufactured by Shin Nippon Chemical Industry Co., Ltd.
  • Sucrase C Trichoderma longibrachiatum manufactured by Mitsubishi Chemical Foods Co., Ltd.
  • Example 6 In Example 1, instead of Reference Product 2 (2.4 g), 2.5 g of Cellulosin PE60 (manufactured by HI Corporation) (515 U / g as the polygalacturonase activity by the above measurement with respect to 1 g of tea leaves) was used. The same operation as in Example 1 was performed (required filtration time: 4 minutes 47 seconds) to obtain the product 6 (155.7 g) of the present invention.
  • Example 7 In Example 1, the same procedure as in Example 1 was used, except that the amount of Reference Product 2 used was 0.8 g instead of 2.4 g (69 g of polygalacturonase activity as measured by the above measurement per 1 g of tea leaves). (Filtration required time: 4 minutes 58 seconds) The product 7 (143.4 g) of the present invention was obtained.
  • Reference example 3 150 g of Sumiteam MC (manufactured by Shin Nippon Chemical Co., Ltd.) (polygalacturonase activity by the above measurement: 1690 U / g) was dissolved and washed in 1500 g of ion-exchanged water, and the precipitate was removed by centrifugation (4,500 ⁇ g, 5 minutes).
  • Example 8 In Example 1, in place of Reference Product 2 (2.4 g), 9.7 g of Reference Product 3 (2015 U as a polygalacturonase activity by the above-described measurement with respect to 1 g of tea leaves) was added, and exactly the same as Example 1. (The time required for filtration was 4 minutes and 29 seconds). The product 8 (153.2) of the present invention was obtained.
  • Reference example 4 100 g of sucrase N (manufactured by Mitsubishi Chemical Foods) (polygalacturonase activity by the above measurement: 4550 U / g) was dissolved in 1000 g of ion-exchanged water, and Vivaflow (registered trademark) 50VF05P2 (fraction molecular weight 30,000: manufactured by Sartorius) ), And 25 ml of the non-passed part was collected and freeze-dried to obtain Reference Product 4 (10.0 g, polygalacturonase activity by the above measurement: 32,000 U / g). .
  • Example 9 Except for Reference Product 2 (2.4 g) in Example 1, 6.24 g of Reference Product 4 (1997 U / g as polygalacturonase activity as measured above based on 1 g of tea leaves) was added. The same operation was performed (required filtration time: 4 minutes 45 seconds) to obtain the product 9 (156.7 g) of the present invention.
  • Example 10 In Example 1, instead of 100 g of oolong tea leaves (Daffodil grade (Y-302): pulverized in Fujian province with a mixer), Iron Guanyin (Iron Guanyin grade 3 (K-103): in Fujian province) The product 10 (158.9 g) of the present invention was obtained in exactly the same manner as in Example 1 except that 100 g was used (filtering time 3 minutes 54 seconds).
  • Example 11 Exactly the same operation as in Example 1 except that 100 g of green tea leaves (Chinese steamed blue) was used instead of 100 g of Oolong tea leaves (Y-302: crushed from Fujian province with a mixer) in Example 1.
  • Comparative Example 1 In Example 1, the same operation as in Example 1 was performed except that no enzyme was used (filtering time 12 minutes 13 seconds) to obtain Comparative Product 1 (87.8 g). Comparative Example 2 In Example 10, the same operation as in Example 10 was carried out except that no enzyme was used (the time required for filtration was 11 minutes 44 seconds), and Comparative Product 2 (88.5 g) was obtained. Comparative Example 3 In Example 11, the same operation as in Example 11 was carried out except that no enzyme was used (required filtration time: 11 minutes 24 seconds) to obtain Comparative Product 3 (91.4 g).
  • Comparative Example 4 In Example 1, the same operation as in Example 1 was carried out except that 0.25 g of cellulosin AC40 (cellulase derived from Aspergillus niger manufactured by Hibiai) was used instead of Sumiteam C 0.25 g (filtering time 7 minutes 13 Second) Comparative product 4 (134.1 g) was obtained. Comparative Example 5 In Example 1, the same operation as in Example 1 was performed except that 0.25 g of cellulase T “Amano” 4 (a cellulase derived from Trichodermaide manufactured by Amano Enzyme) was used instead of 0.25 g of Sumiteam C (filtering) Comparative time 5 (137.2 g) was obtained.
  • Example 6 In Example 1, the same operation as in Example 1 was carried out except that 0.25 g of cellulase XP425 (cellulase derived from Trichodermaride manufactured by Nagase ChemteX) was used instead of 0.25 g of Sumiteam C (required filtration time 7 Min 55 sec) Comparative product 6 (134.2 g) was obtained.
  • Comparative Example 7 In Example 1, the same operation as in Example 1 was carried out except that 0.25 g of cell race Nagase (cellulase derived from Aspergillus niger manufactured by Nagase ChemteX) was used instead of Sumiteam C 0.25 g (required filtration time) 8 minutes 13 seconds) Comparative product 7 (129.7 g) was obtained.
  • Nagase cellulase derived from Aspergillus niger manufactured by Nagase ChemteX
  • Comparative Example 8 In Example 1, the same operation as in Example 1 was carried out except that 0.25 g of Sumiteam AC (cellulase derived from Aspergillus niger manufactured by Shin Nippon Chemical Industry Co., Ltd.) was used instead of 0.25 g of Sumiteam C (required filtration time) 7 minutes 47 seconds) Comparative product 8 (130.8 g) was obtained. Comparative Example 9 In Example 1, the same procedure as in Example 1 was used, except that the amount of Reference Product 2 used was 0.4 g instead of 2.4 g (polygalacturonase activity 346 U as measured from 1 g of tea leaves). (The time required for filtration was 8 minutes and 31 seconds) to obtain a comparative product 9 (132.5 g).
  • Sumiteam AC cellulase derived from Aspergillus niger manufactured by Shin Nippon Chemical Industry Co., Ltd.
  • Comparative Example 10 In Example 1, 2.0 g of Sumiteam MC (manufactured by Shinnippon Kagaku Kogyo Co., Ltd.) instead of Reference product 2 (2.4 g) (33.8 U / g as polygalacturonase activity based on 1 g of tea leaves) The comparative product 10 (129.7 g was obtained) was carried out in exactly the same manner as in Example 1 except that was used (filtering time 7 minutes 29 seconds). Comparative Example 11 In Example 1, 2.0 g of sucrase N (manufactured by Mitsubishi Chemical Foods Co., Ltd.) (91 U / g as the polygalacturonase activity by the above measurement per 1 g of tea leaves) is used in place of the reference product 2 (2.4 g).
  • sucrase N manufactured by Mitsubishi Chemical Foods Co., Ltd.
  • Comparative Examples 12 to 14 Examples in which polygalacturonase activity for 1 g of tea leaves was set to 800 U or more by using a large amount of commercially available pectinase
  • Comparative Examples 12 to 14 Examples in which polygalacturonase activity for 1 g of tea leaves was set to 800 U or more by using a large amount of commercially available pectinase
  • the reference product 2 2.4 g
  • Sumiteam AP2 manufactured by Shin Nippon Chemical Industry Co., Ltd.
  • 8.0 g for 1 g of tea leaves, 992 U / g as the polygalacturonase activity by the above measurement
  • Sumiteam MC manufactured by Shinnippon Kagaku Kogyo Co., Ltd.
  • 50.0 g based on 1 g of tea leaves, 845 U / g as polygalacturonase activity as measured above
  • Sucrase N manufactured by Mitsubishi Chemical Foods
  • Inventive products 1 to 11 and comparative products 1 to 14 were measured for tannin, amino acid, glucose, galacturonic acid, cellobiose and sucrose concentrations (% based on mass). Measuring method Amino acid: Amino acid automatic analyzer Tannin: Iron tartrate method Glucose, cellobiose, galacturonic acid, sucrose: High performance liquid chromatography (HPLC) method Yield from tea materials of the present invention products 1-11 and comparative products 1-14 Table 1 below shows the measured values (concentrations) of each component and the filtration station time.
  • tea material is added with amylase, polygalacturonase of 800 U or more per gram of tea material, and cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei
  • Inventive products 1 to 11 and comparative products 12 to 14 extracted as described above are comparative products 1 to 3 that do not use any enzyme, and cellulase only is Trichoderma longibrachiatum or Trichoderma reesei.
  • Comparative products 4 to 8 replaced with cellulases derived from microorganisms other than), and comparative products 9 to 11 in which polygalacturonase was less than 800 U per 1 g of tea leaves Even when compared with, the filtration time can be greatly shortened, workability was shown to significantly improve. In addition, 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.
  • amylase, 800 g or more of polygalacturonase per gram of tea ingredients, and cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei are added.
  • inventive products 1 to 11 and the comparative products 12 to 14 extracted in this manner have an extract yield approximately twice that of the comparative products 1 to 3 in which no enzyme is used, and glucose, galacturonic acid and Cellobiose concentration has increased significantly.
  • the glucose concentrations of Comparative Products 1 to 3 which did not use any enzyme were as low as 0.24 to 0.65% by mass.
  • amylase was added to tea leaves, polygalacturonase of 800 U or more per gram of tea ingredients, and
  • the glucose concentrations of the products 1 to 11 of the present invention and the comparative products 4 to 11 extracted with addition of cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei were 3.60 to 5.37 masses. %, And contains about 10 to 20 times as much glucose as the untreated product.
  • amylase an enzyme preparation having a polygalacturonase activity of less than 20000 U / g (commercial pectinase preparation), polygalacturonase of 800 U or more per gram of tea raw material, and Trichoderma longibrachiatum (Trichoderma longibrachiatum)
  • the glucose concentration of comparative products 12 to 14 extracted by adding cellulase derived from Trichoderma reesei is 8.13 to 17.1% by mass, which is about 30 to 70 times the amount of glucose of untreated products.
  • Trichoderma longibrachiatum Trichoderma longibrachiatum
  • the galacturonic acid concentration is 0.153 mass respectively. %, 0.219% by mass, but these same enzymes were purified by isoelectric precipitation or ultrafiltration concentration to improve the polygalacturonase activity in the products 8 and 9 of the present invention.
  • the galacturonic acid concentrations were 1.125% by mass and 1.323% by mass, respectively, as high as those of the product 1 of the present invention.
  • Comparative products 1 to 3 which did not use any enzyme did not contain any cellobiose, but the products 1 to 11 and comparative products 4 to 14 in which cellulase was acted contained a large amount of cellobiose. It was. Among these, the products 1 to 11 of the present invention and the comparative products 9 to 14 extracted by adding cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei as cellulases have cellobiose concentrations.
  • Inventive products 5, 9 and comparative products 8, 11, 14 were less than 1% by mass. Therefore, it was presumed that the enzyme used in the production of these tea extracts (the product of the present invention or the comparative product) having a low sucrose concentration may contain invertase activity. The presence or absence of invertase activity was measured.
  • Example 12 Measurement of presence or absence of invertase activity of each enzyme Dissolve 0.005 g of enzyme in 100 ml of 0.5% aqueous solution of sucrose, and leave it at 38 ° C. for 1 day to produce glucose as a reaction solution.
  • comparative products 1 to 3 which do not use any enzyme, have a bitter astringency, sweetness, umami, and balance based on the evaluation that tea has a weak bitter taste and sweetness and a strong bitter taste. All of the evaluations were low.
  • the present invention product 1 to 1 extracted by adding amylase, polygalacturonase of 800 U or more per gram of tea raw material, and cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei No. 11 had a very high umami, sweetness, and richness of teas, and a bitter and astringent taste that was mild and mild.
  • the cellulase derived from Trichoderma longibrachiatum of the product 1 of the present invention is replaced with the cellulase derived from Aspergillus niger or the cellulase derived from Trichoderma viride 7 compared with the cellulase derived from Trichoderma viride 7
  • the taste and sweetness of Oolong tea was felt to some extent, but the bitter and astringent taste was slightly strong and the balance was slightly poor, and the evaluation was slightly inferior to the product of the present invention.
  • the comparative product 8 in which the cellulase derived from Trichoderma longibrachiatum of the product 1 of the present invention was replaced with Sumiteam AC, which is a cellulase derived from Aspergillus niger, is the taste and sweetness of oolong tea. Although it was felt to some extent, the bitter and astringent taste was strong and conspicuous, the balance was poor, and the evaluation was inferior to the product of the present invention. Comparative products 9 and 10 in which the amount of polygalacturonase added in the product 1 of the present invention is reduced or replaced with Sumiteam MC having low polygalacturonase activity can be felt to some extent, but the bitter and astringent taste of oolong tea is felt.
  • the evaluation was slightly inferior to the product of the present invention.
  • the comparative product 11 in which the polygalacturonase in the product 1 of the present invention is replaced with sucrase N having a low polygalacturonase activity has some umami and sweet taste of oolong tea, but has a bitter and astringent taste and is somewhat conspicuous. The balance was poor and the evaluation was inferior to the product of the present invention.
  • Comparative products 12 to 14 extracted by adding cellulase derived from Trichoderma longibrachiatum or Trichoderma reesei can feel the umami and sweetness of oolong tea, but the sweetness and miscellaneous taste are different from tea. It was an evaluation that was felt strongly and the balance was bad.
  • the ratio tannin between components is a bitter and astringent taste component of teas, but is an important component that brings out a taste in tea beverages due to balance with other components, that is, the umami and sweetness of amino acids and sugars.
  • glucose which is an increasing component in the tea extract of the present invention, has a good sweetness and contributes to the sweetness of tea as well as being effective in masking the bitter taste of catechins and the like. it is conceivable that.
  • galacturonic acid has a thick, refreshing acidity that makes high-quality teas such as matcha tea look like, so it is estimated that it has effects such as bitterness masking, off-flavor masking, and body feeling.
  • the increase in galacturonic acid is presumed to be one of the important factors for the sweetness, richness and umami of the tea extracts according to the present invention.
  • cellobiose is known to have subtle sweetness, as well as sour masking, bitter taste masking, off-flavor masking, body feeling imparting, etc., and the sweetness of tea extracts according to the present invention
  • the increase in cellobiose is estimated to be one of the factors for kokumi and umami. From the results shown in Table 1, it was considered that the product of the present invention contained a relatively large amount of glucose, galacturonic acid and cellobiose as compared with other components.
  • the products 1 to 4, 6 to 8, 10 and 11 of the present invention which were very highly evaluated in terms of flavor, and the products 5 and 9 of the present invention, which were the next most highly evaluated, were (a) glucose / The mass ratio of tannin is 0.6 to 1.2, (b) the mass ratio of galacturonic acid / tannin is 0.10 to 0.3, and (c) the mass ratio of cellobiose / tannin is 0.00. It was within the range of 15 to 0.3. Further, in the flavor evaluation, the products 1 to 4, 6 to 8, 10 and 11 of the present invention, which were very highly evaluated in terms of flavor, had a mass ratio of (d) sucrose / tannin within the range of 0.4 to 0.6.
  • the products 5 and 9 of the present invention which were slightly inferior in comparison with these, had a low value of less than 0.1. This is considered to be because sucrose originally contained in tea leaves was decomposed into glucose and fructose by the invertase activity of the enzymes used in the products 5 and 9 of the present invention, and the total sweetness was slightly reduced. .
  • the mass ratio of glucose / tannin is 0.3 to 1.8, and (b) the mass ratio of galacturonic acid / tannin is 0.06 to 0.00. 6 and (c) the cellobiose / tannin mass ratio is 0.08 to 0.8; preferably (a) the glucose / tannin mass ratio is 0.4 to 1.5; b) the mass ratio of galacturonic acid / tannin is 0.08 to 0.5, and (c) the mass ratio of cellobiose / tannin is 0.10 to 0.6; more preferably, (a) glucose The mass ratio of / tannin is 0.5 to 1.2, (b) the mass ratio of galacturonic acid / tannin is 0.1 to 0.4, and (c) the mass ratio of cellobiose / tannin is 0. If it is 11 to 0.4, the taste of the present invention is brought about. Erareru.

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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)

Abstract

L'invention concerne un extrait de thé qui contient au moins une catéchine, un glucose, un acide galacturonique et un cellobiose, qui présente un rapport massique glucose/catéchine de 0,3 à 1,8, un rapport massique acide galacturonique/catéchine de 0,06 à 0,6, et un rapport massique cellobiose/catéchine de 0,08 à 0,8, 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/JP2010/068215 2010-10-08 2010-10-08 Extrait de thé WO2012046348A1 (fr)

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PCT/JP2010/068215 WO2012046348A1 (fr) 2010-10-08 2010-10-08 Extrait de thé
CN201080002504.7A CN102984950B (zh) 2010-10-08 2010-10-08 茶类提取物
JP2012537545A JP5400971B2 (ja) 2010-10-08 2010-10-08 茶類エキス
TW100100017A TWI406634B (zh) 2010-10-08 2011-01-03 茶類萃取物
HK13106377.5A HK1179120A1 (en) 2010-10-08 2013-05-29 Extract of teas

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JP2018531032A (ja) * 2015-10-22 2018-10-25 ジボダン エス エー 甘味増強
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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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018531032A (ja) * 2015-10-22 2018-10-25 ジボダン エス エー 甘味増強
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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JPWO2012046348A1 (ja) 2014-02-24
TW201215329A (en) 2012-04-16
JP5400971B2 (ja) 2014-01-29
TWI406634B (zh) 2013-09-01
HK1179120A1 (en) 2013-09-27
CN102984950B (zh) 2015-02-25

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