JP2008086280A - Method for producing tea extract - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing tea extract having the original flavor of tea with less bitterness and astringency, and imparting strong deliciousness/sweetness. <P>SOLUTION: This method for producing the tea extract includes, when and/or after extracting a tea raw material, subjecting the tea raw material to enzyme degrading treatment preferably at 20-80°C for 10 min-6 h, using saccharide degrading enzyme. The tea extract produced by the method is also provided. Food and drink having less bitterness and astringency and imparted with the original flavor of tea is obtained by the addition of the tea extract. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a tea extract with less bitterness and astringency.

  In recent years, tea beverages typified by green tea, black tea, and oolong tea filled in cans and plastic bottles have gained high support from consumers for their convenience and health-consciousness, and production has been growing at a high rate. In particular, according to the recent trend, tea beverages having strong umami and richness and less astringency and bitterness are preferred.

  As a method for improving flavor using enzymes for tea beverages, for example, a method for preparing tea beverages by enzymatic decomposition extraction treatment of tea leaves by combining enzymes such as cellulase and pectinase (Patent Document 1), protease treatment of green tea Tea drinks (Patent Document 2) with enhanced umami and richness have been proposed. On the other hand, with regard to tea extracts that are added to various foods and drinks and used for the purpose of imparting and enhancing the flavor of teas, for example, tea ingredients are extracted in the presence of protease and tannase to obtain umami and richness. A method of enhancing the taste (Patent Document 3), a method of increasing the taste by converting theanine contained in the tea extract into glutamic acid by causing glutaminase to act on the tea extract (Patent Documents 4 and 5), etc. Has been.

JP 2003-210110 A JP 2006-61125 A JP 2003-144049 A JP 2005-124500 A JP 2006-42625 A

For the taste improvement using enzymes to conventional tea extracts, there are many things that focus on umami and kokumi typified by amino acids such as increase of free amino acids by prosthesis and increase of glutamic acid by glutaminase. It wasn't enough to improve the taste.
The problem to be solved by the present invention is a problem that there is no tea extract for imparting or enhancing the original flavor of tea, with less bitterness and astringency.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have concentrated the original flavor of tea with less bitterness and astringency when a saccharide-degrading enzyme is allowed to act during and / or after extraction of tea ingredients. The present invention was completed by finding that a tea extract contained in

  That is, the present invention is a method for producing a tea extract characterized in that a saccharide-degrading enzyme is subjected to an enzymatic degradation treatment during and / or after extraction of tea raw materials. A method for producing the tea extract, which is at least one enzyme selected from amylase, hemicellulase, pectinase, mannanase, invertase and α-galactosidase, and more specifically, a temperature of 30 to 80 ° C. A method for producing the tea extract characterized by carrying out an enzymatic degradation treatment under conditions of a range of 10 minutes to 6 hours, and a tea extract produced by the production method. In addition, by adding the tea extract, it is a food and drink with the original flavor of tea with less bitterness and astringency.

  According to the method for producing a tea extract of the present invention, a tea extract that has less bitterness and astringency and strong umami and sweetness can be obtained by converting disaccharides and polysaccharides contained in tea raw materials into smaller sugars. can get.

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

(1) Tea materials The tea materials used in the present invention are buds, leaves, and stems of camellia tea tree (Camellia sinensis var.), Which can be used regardless of varieties and origins. Even if it is raw, it may be pretreated for beverages.
Tea pretreatment methods include non-fermentation, semi-fermentation, and post-fermentation, and any treatment method may be used. Non-fermented tea is green tea (sencha, gyokuro, kabusecha, bancha, tamago green tea, matcha, hojicha, kettle roasted tea, tencha, etc.); Pu-erh tea can be mentioned.
Moreover, you may add cereals, such as brown rice, and the leaf, stem, root, etc. of various plants as an auxiliary material as needed.

(2) Enzymatic reaction The saccharide-degrading enzyme used in the present invention uses at least one enzyme selected from glucoamylase, hemicellulase, pectinase, mannanase, invertase and α-galactosidase. Although the usage-amount of a saccharide-degrading enzyme changes with titers etc., the range of 0.01-1000 unit / g can be illustrated on the basis of the mass of tea raw materials, for example.
The saccharide-degrading enzyme may be treated with the tea raw material either during or after extraction of the tea raw material, and 0.5 to 200 parts by weight of water is added to 1 part by weight of the tea raw material and left to stand. Exemplified is a method in which the reaction is carried out under conditions of, preferably 20 to 80 ° C., particularly preferably 30 to 60 ° C. under a stirring condition, and 10 minutes to 6 hours, particularly preferably 30 minutes to 2 hours. can do. In this case, ascorbic acid or a salt thereof may be added as a pH adjuster or an antioxidant.

Glucoamylase is an enzyme that undergoes a reaction that hydrolyzes the α-1,4-glycoside bond of starch, and in the present invention, products that are commercially available for food use can be used as appropriate. For example, what is marketed with the following brand name can be used.
Gluc SG, Gluczyme AF6, Gluczyme NL4.2, Glucamylase “Amano” SD (above, Amano Enzyme), GODO-ANGH (God Shusei Co., Ltd.), Cochase G2, Cochlase M (above, Sankyo Life) Tech Co., Ltd.), Optidex L (Genencor Kyowa Co., Ltd.), Sumiteam, Sumiteam SG (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Glucoteam # 20000 (manufactured by Nagase ChemteX Corporation), AMG (Novo Nordisk Bio Industry Co., Ltd.) Manufactured), Glutase AN (manufactured by HIBI), UNIASE K, 2K, UNIASE 20, UNIASE 60F (above, manufactured by Yakult Yakuhin Kogyo Co., Ltd.), Magnax JW-201 (manufactured by Sakai Tosei Chemical Co., Ltd.)

Hemicellulase is an enzyme that undergoes a reaction to hydrolyze the glycosidic bond of hemicellulose. In the present invention, products that are commercially available for food use can be used as appropriate. For example, what is marketed with the following brand name can be used.
Hemicellulase "Amano" 90 (manufactured by Amano Enzyme), bakezyme HS2000, bakezyme IConc (manufactured by Nippon Siebel Hegner), cellulosin HC100, cellulosin HC, cellulosin TP25, cellulosin B, hemicellulase M (above, manufactured by HIBI) Sumi Team X (manufactured by Shin Nippon Chemical Industry Co., Ltd.), VERON191, VERON393 (above, manufactured by Laem Enzyme)

Pectinase is an enzyme also called pectin depolymerase or polygalacturonidase, and is an enzyme that performs a reaction to hydrolyze the α-1,4′-glycoside bond of polygalacturonic acid (pectinic acid). In, products marketed for food applications can be used as appropriate. For example, what is marketed with the following brand name can be used.
Pectinase PL “Amano”, Pectinase G “Amano” (manufactured by Amano Enzyme), Pectinase-GODO (manufactured by Godo Shusei Co., Ltd.), sucrase A, sucrase N, sucrase S (manufactured by Sankyo Lifetech Co., Ltd.), Sumiteam AP -2, Liquid Sumiteam AP-2, Sumiteam SPC, Sumiteam MC, Pectriase (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Pectinase XP-534 (manufactured by Nagase ChemteX Corporation), Pectinex, Pectinex Ultra SP-L, Ultrazyme , Vinozyme, citrozyme, peelzyme (above, manufactured by Novo Nordisk Bioindustry), cellulosin PC5, cellulosin PE60, cellulosin PEL, soluble pectinase T (above, manufactured by HIBI), pectinase SS, pectinase H (Manufactured by Yakult Pharmaceutical Industry Co., Ltd.), sumizyme PX (manufactured by Shin-Nippon Chemical Industrial Co., Ltd.)

Mannanase is an enzyme that performs a reaction of hydrolyzing β-1,4-D-mannopyranoside bond, and in the present invention, a commercially available product for food use can be appropriately used. For example, what is marketed with the following brand name can be used.
Sumiteam ACH (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Cellulosin GM5 (manufactured by HBI Corporation)

Invertase is an enzyme that performs a reaction of hydrolyzing sucrose into glucose and fructose, but in the present invention, products that are commercially available for food use can be used as appropriate. For example, what is marketed with the following brand name can be used.
Invertase "Sankyo" (manufactured by Sankyo Co., Ltd.), invertase (manufactured by Novo Nordisk Bio Industry Co., Ltd.), Maxinwelt L10000 (manufactured by Japan Siebel Hegner), Sumiteam INV (manufactured by Shin Nippon Chemical Industry Co., Ltd.)

α-Galactosidase is an enzyme that undergoes a reaction that hydrolyzes α-galactoside bonds. In the present invention, products that are commercially available for food use can be used as appropriate. For example, what is marketed with the following brand name can be used.
Sumiteam AGS (manufactured by Shin Nippon Chemical Industry Co., Ltd.)

(3) Purification treatment After completion of the enzyme treatment, the enzyme is deactivated by heating at 80 to 90 ° C. for 10 to 30 minutes, for example. The obtained tea extract has little bitterness and astringency so that it can be added to food and drink as it is after removing insolubles, but it is concentrated by means of vacuum distillation concentration, freeze concentration or membrane concentration and used. You can also. Further, by purifying the tea extract with a synthetic adsorbent, it is possible to obtain a pure flavor tea extract from which unnecessary miscellaneous components and the like are further removed.

  As the synthetic adsorbent used in the present invention, the matrix is a styrene polymer such as “Amberlite (registered trademark) XAD-16” (manufactured by Organo Corporation), or a styrene-divinylbenzene polymer such as “Diaion ( (Registered trademark) HP-20 "(manufactured by Mitsubishi Chemical Corporation), acrylic polymers such as" Diaion WK-10 "(manufactured by Mitsubishi Chemical Corporation), and methacrylic polymers such as" Diaion HP-2MG "(Mitsubishi Chemical). Co., Ltd.), acrylic ester polymers such as “Amberlite XAD-7” (manufactured by Organo Corporation), amide polymers such as “Amberlite XAD-11” (manufactured by Organo Corporation), silicon dioxide-based, for example “Siloput 202” (manufactured by Fuji Silysia Chemical Ltd.), dextran, for example “Sephadex (registered trademark) G-25” (manufactured by Amersham Pharmacia Biotech), polyvinyl type, for example, “Diaion FP-II” (manufactured by Mitsubishi Chemical Corporation) and the like can be used.

  Further, the synthetic adsorbent treatment method in the present invention may be performed by a conventional method. For example, a method of feeding tea extract at a constant flow rate to a synthetic adsorbent packed in a column, or an extraction kettle There is a method in which a synthetic adsorbent is introduced into a tea extract prepared and the synthetic adsorbent is separated after stirring for a certain time. There is no particular restriction on the method, and it can be selected according to the purpose.

(4) Formulation Although the tea extract obtained by the above method can be added to foods and drinks as it is, the tea extract can be used by pulverizing it by freeze drying or the like. Furthermore, tea extracts can be formulated and used as described below. Generally dissolved in a (mixed) solvent such as water, alcohol, glycerin, propylene glycol, triethyl citrate at a suitable concentration (specifically, water / ethanol, water / ethanol / glycerin, water / glycerin, etc. Or a dextrin, sucrose, pectin, chitin or the like can be added thereto. Furthermore, these can be concentrated to form a paste-like concentrated extract, or an excipient (such as dextrin) can be added to a solution of various components and powdered by spray drying. Various dosage forms can be employed.

(5) Usage The tea extract of the present invention has little bitterness and astringency, has a rich original flavor of tea, and further enhances umami and sweetness. It gives and strengthens. For example, if added to a tea beverage, the umami can be enhanced along with the flavor of the tea beverage, and if added to a food or drink other than the tea beverage, the flavor, umami or sweetness of the tea is imparted to the food or drink. can do. The tea extract of the present invention can be appropriately added at the processing stage of food and drink, and the amount added varies depending on the degree of concentration of the tea extract, but generally 0.001 to 10% by mass with respect to the food and drink. An addition amount of 0.005 to 5% by mass (as a solid component of the extract) is preferable.

  The tea extract of the present invention can be used without particular limitation for various foods and drinks. For example, fruits or processed products thereof, vegetables or processed products thereof, seafood or processed products thereof, paste products, cooked foods, prepared vegetables, snacks, delicacies, processed foods, nutritional foods, tea drinks, coffee drinks, etc. Taste drinks, fruit juice drinks, carbonated drinks, soft drinks, functional drinks, alcoholic drinks, ice cream, sherbet and other frozen desserts, jelly, pudding, sheepcane and other desserts, cookies, cakes, chocolate, chewing gum, buns, etc. Examples include confectionery, confectionery bread, bread such as bread, jam, ramune, tablet, tablet confectionery and the like.

In addition, soup stock of Japanese cuisine, such as bonito, seafood, kelp, shiitake, chicken, vegetables, etc., or soup stock of western cuisine, such as beef, chicken, pork, seafood, vegetables Soup and Chinese seasonings such as soup taken from broth and western style seasonings such as seafood, or Chinese tongue (hot water) such as beef, chicken, pork, seafood, vegetables and the like.
Moreover, the tea extract of this invention can also enhance a flavor and a color tone by mix | blending a flavor component or a pigment | dye suitably. There is no restriction | limiting in particular in the flavor component or pigment | dye used for preparation, A well-known flavor component or pigment | dye is suitably mix | blended and used according to the objective.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Green tea extract]
1000 g of hot water (ion exchange water) at 80 ° C. was added to 50 g of green tea leaves, extracted for 30 minutes, filtered with 100 mesh sieve, and immediately cooled to 50 ° C. or lower to obtain 950 g of a rich green tea extract. Obtained.

[Comparative Example 1]
A green tea extract (Comparative product 1) was obtained by filtering the green tea extract with filter paper.

[Example 1]
1 g of cochlase M (manufactured by Sankyo Lifetech Co., Ltd.) was added to 100 g of green tea extract and subjected to enzyme treatment at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear green tea extract (Invention product 1) was obtained by filter paper filtration.

[Example 2]
To 100 g of green tea extract, 0.4 g of hemicellulase “Amano” 90 (manufactured by Amano Enzyme) was added, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear green tea extract (Product 2 of the present invention) was obtained by filter paper filtration.

Example 3
0.4 g of pectinase G “Amano” (manufactured by Amano Enzyme) was added to 100 g of green tea extract, and the enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was inactivated by heating at 80 ° C. for 10 minutes, and then a clear green tea extract (Invention product 3) was obtained by filter paper filtration.

Example 4
0.04 g of Sumiteam ACH (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added to 100 g of green tea extract, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was inactivated by heating at 80 ° C. for 10 minutes, and then a clear green tea extract (Invention product 4) was obtained by filter paper filtration.

Example 5
0.02 g of invertase “Sankyo” (manufactured by Sankyo Co., Ltd.) was added to 100 g of green tea extract, and the enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear green tea extract (Product 5 of the present invention) was obtained by filter paper filtration.

Example 6
0.06 g of Sumiteam AGS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added to 100 g of the green tea extract, and the enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear green tea extract (Product 6 of the present invention) was obtained by filter paper filtration.

[Test Example 1]
0.1% of each green tea extract obtained in Comparative Example 1 and Examples 1 to 6 (Comparative Product 1 and Products 1 to 6 of the present invention) was added to a commercially available green tea beverage, and sensory by 10 skilled panels Evaluation was performed. As the evaluation criteria, bitterness, astringency, umami, and sweetness were set to a 7-step relative evaluation when the comparative product 1 was given 4 points. The results are shown in Table 1.

  From the above results, it was shown that the products 1 to 6 of the present invention are green tea extracts with reduced bitterness and astringency and enhanced umami and sweetness.

[Oolong tea extract]
1000 g of hot water (ion exchange water) at 80 ° C. was added to 50 g of Oolong tea leaves, extracted for 30 minutes, filtered with 100 mesh sieve, and immediately cooled to below 50 ° C. to obtain 950 g of concentrated Oolong tea extract. Obtained.

Example 7
1 g of cochlase M (manufactured by Sankyo Lifetech Co., Ltd.) was added to 100 g of Oolong tea extract, followed by enzyme treatment at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear oolong tea extract (Product 7 of the present invention) was obtained by filter paper filtration.

Example 8
To 100 g of oolong tea extract, 0.4 g of hemicellulase “Amano” 90 (manufactured by Amano Enzyme) was added and subjected to enzyme treatment at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear oolong tea extract (Product 8 of the present invention) was obtained by filter paper filtration.

Example 9
0.4 g of pectinase G “Amano” (manufactured by Amano Enzyme) was added to 100 g of Oolong tea extract, and the enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear oolong tea extract (Product 9 of the present invention) was obtained by filter paper filtration.

Example 10
0.04 g of Sumiteam ACH (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added to 100 g of oolong tea extract, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear oolong tea extract (Product 10 of the present invention) was obtained by filter paper filtration.

Example 11
0.02 g of invertase “Sankyo” (manufactured by Sankyo Co., Ltd.) was added to 100 g of Oolong tea extract, followed by enzyme treatment at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear oolong tea extract (Product 11 of the present invention) was obtained by filter paper filtration.

Example 12
0.06 g of Sumiteam AGS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added to 100 g of Oolong tea extract, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear oolong tea extract (Product 12 of the present invention) was obtained by filter paper filtration.

[Comparative Example 2]
A clear oolong tea extract (Comparative product 2) was obtained by filtering the oolong tea extract with filter paper.

[Test Example 2]
0.1% of each oolong tea extract obtained in Examples 7 to 12 and Comparative Example 2 (invention products 7 to 12 and Comparative Product 2) was added to a commercially available oolong tea beverage, and the sensory function by 10 skilled panels Evaluation was performed. As the evaluation criteria, bitterness, astringency, umami, and sweetness were set to a 7-step relative evaluation when the comparative product 1 was given 4 points. The results are shown in Table 2.

  From the above results, it was shown that the inventive products 7 to 12 are oolong tea extracts with reduced bitterness and astringency and enhanced umami and sweetness.

[Black tea extract]
1000 g of 80 ° C. hot water (ion exchange water) is added to 30 g of black tea leaves, extracted for 30 minutes, filtered with 100 mesh sieve, and immediately cooled to 50 ° C. or less to obtain 950 g of concentrated black tea extract. Obtained.

Example 13
1 g of cochlase M (manufactured by Sankyo Lifetech Co., Ltd.) was added to 100 g of black tea extract, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear black tea extract (Invention product 13) was obtained by filter paper filtration.

Example 14
To 100 g of black tea extract, 0.4 g of hemicellulase “Amano” 90 (manufactured by Amano Enzyme) was added, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was inactivated by heating at 80 ° C. for 10 minutes, and then a clear black tea extract (present product 14) was obtained by filtration with a filter paper.

Example 15
0.4 g of pectinase G “Amano” (manufactured by Amano Enzyme) was added to 100 g of black tea extract, and the enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear black tea extract (Invention Product 15) was obtained by filter paper filtration.

Example 16
0.04 g of Sumiteam ACH (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added to 100 g of black tea extract, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was inactivated by heating at 80 ° C. for 10 minutes, and then a clear black tea extract (present product 16) was obtained by filtration with a filter paper.

Example 17
0.02 g of invertase “Sankyo” (manufactured by Sankyo Co., Ltd.) was added to 100 g of black tea extract, followed by enzyme treatment at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was inactivated by heating at 80 ° C. for 10 minutes, and then a clear black tea extract (Product 17 of the present invention) was obtained by filter paper filtration.

Example 18
0.06 g of Sumiteam AGS (manufactured by Shin Nippon Kagaku Kogyo Co., Ltd.) was added to 100 g of the black tea extract, and enzyme treatment was performed at 50 ° C. for 1 hour. After the enzyme treatment, the enzyme was deactivated by heating at 80 ° C. for 10 minutes, and then a clear black tea extract (Product 18 of the present invention) was obtained by filtration with filter paper.

[Comparative Example 3]
A clear black tea extract (Comparative product 3) was obtained by filtering the black tea extract with filter paper.

[Test Example 3]
0.1% of each black tea extract obtained in Examples 13 to 18 and Comparative Example 3 (present invention products 13 to 18 and Comparative Product 3) was added to a commercially available black tea beverage, and a sensory function by 10 skilled panels. Evaluation was performed. As the evaluation criteria, bitterness, astringency, umami, and sweetness were set to a 7-step relative evaluation when the comparative product 1 was given 4 points. The results are shown in Table 3.

  From the above results, it was shown that the inventive products 13 to 18 are black tea extracts with reduced bitterness and astringency and enhanced umami and sweetness.

  Tea with less bitterness and astringency, rich in the original flavor of tea, and enhanced umami and sweetness by the production method in which the saccharide-degrading enzyme is allowed to act during and / or after extraction of the tea raw material of the present invention Class extract can be obtained.

Claims (5)

  A method for producing a tea extract, characterized in that an enzymatic decomposition treatment is performed using a saccharide-degrading enzyme during and / or after extraction of tea raw materials.   The method for producing a tea extract according to claim 1, wherein the saccharide-degrading enzyme is at least one enzyme selected from glucoamylase, hemicellulase, pectinase, mannanase, invertase and α-galactosidase. The method for producing a tea extract according to claim 1 or 2, wherein the enzymatic decomposition treatment is performed under a temperature range of 30 to 80 ° C and a condition of 10 minutes to 6 hours.   A tea extract produced by the production method according to any one of claims 1 to 3.   Food and drink provided with the original flavor of tea with less bitterness and astringency by adding the tea extract according to claim 4.