JP2011050271A - Method for producing tea leaf extract, tea leaf extract, and tea drink - Google Patents

Abstract

A method for producing a tea leaf extract using an enzymatic degradation extraction process for extracting a high concentration of soluble solids from tea leaves and a method for producing a tea beverage using the tea leaf extract are provided.
One or more members selected from the group consisting of cellulase and hemicellulase, an enzyme group containing peptinase and tannase, and tea leaves are mixed, and the tea leaves are subjected to enzymatic decomposition extraction treatment. Furthermore, the manufacturing method of the tea leaf extract in which the said enzyme group contains amylase or protease.
[Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to a tea leaf extract used for tea beverages such as cans for soft drinks and PET bottles and powders, a method for producing the same, and a tea beverage containing the obtained tea leaf extract.

  Traditionally, tea beverages have been manufactured using hot water extraction of tea leaves at a high temperature of 50 to 90 ° C. and using the resulting extract. However, in recent years, in order to increase the extraction efficiency from tea leaves and to obtain an extract with excellent aroma and taste, a method has been proposed to increase the concentration of solids extracted from tea leaves by performing enzymatic degradation extraction at a low temperature of 50 ° C. or lower. ing.

  For example, Patent Document 1 proposes a method in which cellulase, hemicellulase, pectinase, and protopectinase are simultaneously acted on tea leaves to increase the concentration of extracted solids. Patent Document 2 also proposes a method in which protease and tannase are simultaneously added to tea leaves to decompose tannin and produce a tea extract with less astringency. In this method, protease is used. It is expected that the extracted solids concentration will increase. However, even with these methods, the concentration of solids extracted from tea leaves is not sufficient, and a better method has been strongly desired.

JP2003-210110A JP2003-144049

  The present invention has been made in view of the above problems, and a method for producing a tea leaf extract using an enzymatic degradation extraction process for extracting a higher concentration of solid content from tea leaves, a tea leaf extract, and this tea leaf extract It aims at providing the tea drink which contains.

  As a result of intensive studies by the inventors in view of the above problems, it has been found that the soluble solid content concentration from tea leaves is further improved by acting on the tea leaves an enzyme that degrades the cell walls of plant cells and tannase. It came to.

  That is, the gist of the present invention is characterized in that one or more of the group consisting of cellulase and hemicellulase, an enzyme group containing pectinase and tannase, and tea leaves are mixed, and the tea leaves are subjected to enzymatic degradation extraction treatment. The present invention resides in a method for producing a tea leaf extract (claim 1).

  At this time, it is preferable that the enzyme group further contains amylase (Claim 2).

  Moreover, it is preferable that the said enzyme group contains protease further (Claim 3).

  Another gist of the present invention resides in a tea leaf extract obtained by the above-described method for producing a tea leaf extract (claim 4).

  Another aspect of the present invention is a tea leaf extraction comprising one or more of the group consisting of cellulase and hemicellulase, an enzyme group containing pectinase and tannase, and an extract from tea leaves It exists in a liquid (Claim 5).

  Another gist of the present invention resides in a tea beverage characterized by containing the above tea leaf extract (claim 6).

  According to the present invention, the concentration of soluble solids in the obtained tea leaf extract can be increased. This makes it possible to perform extraction from tea leaves even in a short time.

  Hereinafter, the present invention will be described in more detail. The present invention is not limited to the following embodiments, and various modifications can be made within the scope of the invention.

  Here, “Brix” in the present invention is a weight ratio of soluble solids to the tea leaf extract obtained by the extraction operation from tea leaves, and is an index representing the concentration of soluble solids. In the present invention, it is expressed as a percentage.

[1. Manufacturing method of tea leaf extract]
The method for producing a tea leaf extract of the present invention comprises mixing at least one of the group consisting of cellulase and hemicellulase, an enzyme group containing pectinase and tannase, and tea leaves, and subjecting the tea leaves to enzymatic decomposition extraction It is.

  Tea leaves are made up of plant cells. Enzymatic degradation extraction of conventional tea leaves is performed by using both tannase and enzymes (cellulase, hemicellulase, and pectinase) that show the action of degrading the cell walls. Compared with the treatment, the enzymatic decomposition can be efficiently performed. As a result, the extraction concentration (Brix) of soluble solids in the obtained tea leaf extract can be increased.

  Moreover, since it can extract from a tea leaf at about 40 degreeC vicinity of the optimal temperature of said enzyme group, it can extract without missing the fragrance component in a tea leaf compared with the conventional method extracted with high temperature warm water.

  Hereinafter, a method for producing such a tea leaf extract will be described in detail.

<1-1. Raw material for tea leaf extract>
In the manufacturing method of the tea leaf extract of this invention, it can carry out using tea leaves, an enzyme group, and water. Moreover, you may use an additive if needed.

(1-1-1. Tea leaves)
The tea leaves according to the present invention are leaves and stems of tea tree (Camellia sinensis). After harvesting, it may be processed such as fermentation. The tea leaves can be divided into fermented tea, semi-fermented tea, non-fermented tea, and the like according to the fermentation state. In the present invention, any of these fermented tea leaves can be used. Specific examples include steamed non-fermented tea such as Sencha, Bancha, Hojicha, Gyokuro, Kabusecha, Tencha; Ureshino tea, Aoyagi tea, non-fermented tea such as Kama fried tea such as various Chinese teas; Baked tea And semi-fermented teas such as iron kannon tea and oolong tea; and fermented teas such as black tea, Awaban tea, Goishi tea and Puer tea. Furthermore, herbs and medicinal herbs are also included in the tea leaves according to the present invention. Since the present invention has a remarkable effect on extraction from a plant containing tannin in the cell, tea leaves containing a large amount of tannin are preferable.

  In the present invention, it is preferable to use tea leaves in which the enzyme present in the tea leaves is deactivated and the oxidation of the components is suppressed by performing an operation of heating with steam or heat immediately after harvesting.

  As the tea leaves of the green tea used in the present invention, any tea leaves generally referred to as green tea can be used. Specific examples include gyokuro, tencha, kabusecha, sencha, bancha, and the like, and may be a blend of these. Moreover, you may use what blended brown rice, the leaf, stem, root, etc. of various plants as an auxiliary material as needed.

In the method for producing a tea leaf extract of the present invention, the types of tea leaves to be used, combinations thereof, amounts, and the like vary depending on required palatability and the like and are not limited.
As a specific example, tea leaves are generally 1.0% by weight or more, preferably 3.0% by weight or more, more preferably 5.0% by weight or more, and usually 20.0% by weight with respect to water for extraction. % Or less, preferably 15.0% by weight or less, more preferably 10.0% by weight or less. If the amount of tea leaves relative to water is within this range, it is preferable because the extract and residual tea leaves can be easily separated.

(1-1-2. Enzyme group)
As the enzyme according to the present invention, a cell wall degrading enzyme (cellulase, hemicellulase, one or more enzymes selected from the group consisting of hemicellulases) and a tannin degrading enzyme (tannase) are used. In the method for producing the tea leaf extract of the present invention, it is preferable to use not only a cell wall degrading enzyme and a tannin degrading enzyme but also a proteolytic enzyme, a starch degrading enzyme or the like in combination to improve Brix. Specific examples include amylase as the amylolytic enzyme and protease as the proteolytic enzyme. In addition, other enzymes can be used in combination. There is no restriction on the combined ratio of these enzymes. Hereinafter, each of these enzymes will be described in detail.

  The amount of the enzyme group used in the enzymatic degradation extraction treatment according to the present invention is usually 0.03% by weight or more, preferably 0.05% by weight or more, based on the extraction water as the total amount of the enzyme group. Preferably it is 0.1 weight% or more, and is 2.0 weight% or less normally, Preferably it is 1.5 weight% or less, More preferably, it is 1.0 weight% or less. If the amount of enzyme relative to water is within this range, a high Brix can be obtained, which is preferable.

(Cell wall degrading enzyme)
The cell wall degrading enzyme used in the present invention is one or more enzymes selected from the group consisting of cellulase and hemicellulase, and pectinase.

Cellulase The cellulase according to the present invention is an enzyme that hydrolyzes β-1,4-glycoside bonds of cellulose. In the present invention, any enzyme generally referred to as cellulase in the food industry can be used, its origin is not limited, and even a purified product is in an unpurified state. Even if it exists, it can be used.
An example of a commercially available cellulase is “Sucrase C” (manufactured by Mitsubishi Chemical Foods).

  The amount of cellulase used in the present invention is usually 0.01% by weight or more, preferably 0.03% by weight or more, more preferably 0.1% by weight or more, and usually 1.50%, based on the extraction water. % By weight or less, preferably 1.30% by weight or less, more preferably 1.0% by weight or less. This is because the amount of cellulase relative to water is in this range, which is sufficient to exert enzyme activity. If the amount is less than the above range, the enzymatic degradation extraction efficiency may be significantly reduced. Moreover, even if it mixes exceeding the said range, enzymatic decomposition extraction efficiency does not improve and there exists a tendency for cost to become high.

-Hemicellulase The hemicellulase according to the present invention is an enzyme that hydrolyzes the glycosidic bond of hemicellulose. In the present invention, an enzyme generally called hemicellulase can be used in the food industry, and its origin is not limited, and even a purified product is in an unpurified state. Can be used.
Examples of commercially available hemicellulases include “Sucrase X” and “Sucrase A” (both manufactured by Mitsubishi Chemical Foods).

  The amount of hemicellulase used in the present invention is usually 0.01% by weight or more, preferably 0.03% by weight or more, more preferably 0.1% by weight or more, and usually 1% with respect to the water for extraction. .50% by weight or less, preferably 1.30% by weight or less, more preferably 1.0% by weight or less. This is because the amount of hemicellulase relative to water is in this range, which is sufficient to exert enzyme activity. If the amount is less than the above range, the enzymatic degradation extraction efficiency may be significantly reduced. Moreover, even if it mixes exceeding the said range, enzymatic decomposition extraction efficiency does not improve and there exists a tendency for cost to become high.

-Pectinase The pectinase according to the present invention is an enzyme that hydrolyzes the α-1,4-glycoside bond of polygalacturonic acid. In the present invention, any enzyme generally called pectinase in the food industry can be used, its origin is not limited, and even a purified product is in an unpurified state. Even if it exists, it can be used.
Examples of commercially available pectinases include “Sucrase N”, “Sucrase S”, and “Sucrase A” (all manufactured by Mitsubishi Chemical Foods).

  The amount of pectinase used in the present invention is usually 0.01% by weight or more, preferably 0.03% by weight or more, more preferably 0.1% by weight or more, and usually 1. It is 50 wt% or less, preferably 1.30 wt% or less, more preferably 1.0 wt% or less. This is because the amount of pectinase relative to water is in this range, which is sufficient to exert enzyme activity. If the amount is less than the above range, the enzymatic degradation extraction efficiency may be significantly reduced. Moreover, even if it mixes exceeding the said range, enzymatic decomposition extraction efficiency does not improve and there exists a tendency for cost to become high.

(Tannin-degrading enzyme)
-Tannase The tannase (tannin degrading enzyme) which concerns on this invention is an enzyme which hydrolyzes a tannin, and is considered to act on a hydrolyzable tannin widely. In the present invention, any enzyme generally called tannase in the food industry can be used, its origin is not limited, and even a purified product is in an unpurified state. Even if it exists, it can be used.
An example of a commercially available tannase is “Tannase” (manufactured by Mitsubishi Chemical Foods).

  The amount of tannase used in the present invention is usually 0.01% by weight or more, preferably 0.03% by weight or more, more preferably 0.1% by weight or more, and usually 1. It is 5% by weight or less, preferably 1.3% by weight or less, more preferably 1.0% by weight or less. This is because the amount of tannase with respect to water is in this range, which is sufficient to exert enzyme activity. If the amount is less than the above range, the enzymatic degradation extraction efficiency may be significantly reduced. Moreover, even if it mixes exceeding the said range, enzymatic decomposition extraction efficiency does not improve and there exists a tendency for cost to become high.

  In the method for producing the tea leaf extract of the present invention, the mechanism of improving Brix by using a cell wall degrading enzyme and tannase in combination is presumed as follows.

  In extraction from tea leaves, cell wall components such as cellulose, hemicellulose and pectin have a structure in which hydroxyl groups are organically bound around the furanose ring or pyranose ring. This furanose ring or pyranose ring is in a hydrophobic atmosphere, and in a hydrophilic environment such as water, it may form a cell wall component / tannin complex by hydrophobic bonding with hydrophobic tannin. Presumed to be. Therefore, the cell wall degrading enzyme is difficult to recognize this complex as a substrate, and the reaction rate may be slower than when the complex is not formed. In fact, it is widely known that cellulases that degrade water-insoluble solid cellulose recognize hydrophobic amino acids such as tryptophan among the amino acids that constitute cellulases as substrates by hydrophobic bonding to the pyranose ring of cellulose. It has been. Therefore, it is considered that tannin may inhibit the action of cell wall degrading enzymes.

Therefore, by using tannase to decompose tannin forming the cell wall component / tannin complex, the hydrophilicity of tannin is increased, the complex is separated, and the cell wall degrading enzyme becomes easy to work. Can also be considered to have improved.
Furthermore, it is expected that Brix is improved by hydrolysis of tannin by tannase.

(Starch degrading enzyme)
-Amylase Amylase (starch degrading enzyme) according to the present invention is an enzyme that hydrolyzes a glycosidic bond such as starch, and is considered to act on starch and the like contained in tea leaves. In the present invention, any enzyme generally called amylase in the food industry can be used, its origin is not limited, and even a purified product is in an unpurified state. Even if it exists, it can be used.
As a commercially available amylase, there is, for example, “coclase” (manufactured by Mitsubishi Chemical Foods).

  The amount of amylase used in the present invention is usually 0.01% by weight or more, preferably 0.03% by weight or more, more preferably 0.1% by weight or more, and usually 1. It is 50 wt% or less, preferably 1.30 wt% or less, more preferably 1.0 wt% or less. This is because the amount of amylase with respect to water is in this range, which is sufficient to exert enzyme activity. If the amount is less than the above range, the enzymatic degradation extraction efficiency may be significantly reduced. Moreover, even if it mixes exceeding the said range, enzymatic decomposition extraction efficiency does not improve and there exists a tendency for cost to become high.

(Proteolytic enzyme)
Protease The protease (proteolytic enzyme) according to the present invention is an enzyme that hydrolyzes peptide bonds of proteins, and is considered to act on proteins contained in tea leaves. In the present invention, any enzyme generally referred to as a protease in the food industry can be used, its origin is not limited, and even a purified product is in an unpurified state. Even if it exists, it can be used.
As a commercially available protease, there is, for example, “Coclase P” (manufactured by Mitsubishi Chemical Foods).

  The amount of protease used in the present invention is usually 0.01% by weight or more, preferably 0.03% by weight or more, more preferably 0.1% by weight or more, and usually 1. It is 50 wt% or less, preferably 1.30 wt% or less, more preferably 1.0 wt% or less. This is because the amount of protease relative to water is in this range, which is sufficient to exert enzyme activity. If the amount is less than the above range, the enzymatic degradation extraction efficiency may be significantly reduced. Moreover, even if it mixes exceeding the said range, enzymatic decomposition extraction efficiency does not improve and there exists a tendency for cost to become high.

(Other enzymes)
In the method for producing the tea leaf extract of the present invention, enzymes other than the enzymes described above may be used in combination. For example, lipase, phospholipase, galactolipase and the like can be mentioned.

(1-1-3. Water)
The water used in the method for producing the tea leaf extract of the present invention is not limited as long as it can be used for beverages, but it is particularly preferable to use deionized water or distilled water. Thus, deionized water or distilled water is preferable because, when calcium ions and iron ions are dissolved in water, it binds with tannin in the tea leaf extract, resulting in insoluble matter, This is to prevent color change from occurring.

(1-1-4. Additive)
In the method for producing the tea leaf extract of the present invention, additives may be mixed in addition to the tea leaf, enzyme group and water.
Specific examples include ascorbic acid or a salt thereof, a pH adjuster, a fragrance, and a coloring agent. Each will be described below.

Ascorbic acid or a salt thereof In the present invention, ascorbic acid or a salt thereof is preferably used as an additive. Here, as a salt of ascorbic acid, a sodium salt is preferably used.

  In the method for producing a tea leaf extract of the present invention, it is possible to prevent browning of the resulting tea leaf extract by adding ascorbic acid or a salt thereof when performing enzymatic decomposition extraction of tea leaves. .

  As will be described later, in the enzymatic decomposition extraction process, after the raw materials are added to the reactor, they are stirred so that the enzymatic decomposition and extraction are performed uniformly and efficiently. At this time, oxygen is inevitably involved in the raw material. For this reason, components such as tannin are oxidized and browning occurs. By adding the ascorbic acid or a salt thereof, this browning can be prevented.

  As described later, the amount of ascorbic acid or its salt varies depending on the optimum pH of the enzyme group according to the present invention, since these function as pH adjusters. Usually, it is 100 ppm or more, preferably 200 ppm or more, and usually 3,000 ppm or less, preferably 2,500 ppm or less. This is because the amount is sufficient to suppress browning by being in this range. If the amount is less than the above range, browning may not be sufficiently prevented. Moreover, even if it mixes exceeding the said range, the prevention effect of a brown change will not improve, and there exists a tendency for cost to become high.

-PH adjuster In the manufacturing method of the tea leaf extract of this invention, since an enzyme degradation extraction process is performed in the optimal pH vicinity of the enzyme mentioned above, you may use a pH adjuster.

  Examples of the pH adjuster used in the present invention include ascorbic acid and sodium ascorbate described above, and sodium bicarbonate.

  The addition amount of these pH adjusters is appropriately determined so that the raw material has a target pH, but the proportion of the addition amount of ascorbic acid or a salt thereof and sodium bicarbonate is an effect of preventing browning. Therefore, the necessary amount of ascorbic acid or a salt thereof is ensured and the pH of the mixed system of tea leaves, enzymes and water is usually pH 5.0 or more, preferably pH 5.5 or more, and usually pH 7.0 or less, preferably It is preferable to add appropriately so that it may become pH 6.5 or less range. When the pH is lower than the above range, the flavor tends to feel sour. Moreover, when pH is higher than the said range, it exists in the tendency for the function of an enzyme to fall and for Brix to fall.

Other additives In the method for producing the tea leaf extract of the present invention, flavoring agents such as tea flavor, coloring agents such as chlorophyll, antioxidants such as rutin, and emulsifiers such as sucrose fatty acid esters are mixed as appropriate. May be.

<1-2. Enzymatic degradation extraction process>
In the method for producing the tea leaf extract of the present invention, after the raw materials are mixed, an enzymatic decomposition extraction process is performed while stirring in a reaction vessel. Thereafter, a tea leaf extract is obtained by removing insoluble components and the like of the tea leaf.

  Since the enzymatic degradation extraction process is an enzymatic reaction, there are generally extraction conditions such as optimum temperature, reaction time, and pH. The conditions for such enzymatic degradation extraction treatment will be described below.

(1-2-1. Mixing of raw materials)
In the enzymatic decomposition extraction process according to the present invention, there is no restriction on the order of mixing enzymes when the enzyme group and tea leaves are mixed and reacted. All the enzymes in the enzyme group may be mixed simultaneously, or the enzymes may be mixed sequentially as the enzyme extraction process proceeds.

(1-2-2. Temperature)
In the enzymatic decomposition extraction process according to the present invention, the extraction process is preferably performed at a relatively low temperature. Specifically, it is usually 20 ° C. or higher, preferably 35 ° C. or higher, and usually 50 ° C. or lower, preferably 45 ° C. or lower.
When the temperature of the enzymatic degradation extraction treatment is outside the above range, the enzyme group may be deactivated or may not work sufficiently. As a result, Brix tends to decrease, and a lot of time is required for extraction. There is. Moreover, when the enzymatic decomposition extraction process is performed at a temperature higher than the above range, there is a possibility that the bitterness and astringency of the tea beverage produced using the obtained tea leaf extract is increased.

(1-2-3. Time)
The time for the enzymatic degradation extraction treatment according to the present invention is usually 0.5 hours or longer, preferably 1 hour or longer, and usually 5 hours or shorter, preferably 2 hours or shorter.
When the time of the enzymatic decomposition extraction process is shorter than the above range, the enzymatic decomposition is not sufficient and Brix tends to decrease. On the other hand, even if the enzymatic decomposition extraction process is performed for a time longer than the above range, Brix tends not to improve much.

(1-2-4.pH)
The pH of the enzymatic degradation extraction treatment according to the present invention is not limited as long as it is close to the optimum pH of the enzyme group or within the operable pH range. In the present invention, since the enzymatic decomposition extraction treatment is performed using at least one of the group consisting of cellulase and hemicellulase, peptinase and tannase, the pH of the mixed system of tea leaves, enzyme and water is usually pH 5 0.0 or higher, preferably pH 5.5 or higher, and usually pH 7.0 or lower, preferably pH 6.5 or lower.
When the pH of the enzymatic degradation extraction treatment is outside the above range, the enzyme group may be deactivated or may not work sufficiently, Brix tends to decrease, and a lot of time tends to be required for extraction.

  As a method for adjusting the pH to the above range, it is carried out by mixing an appropriate amount of the pH adjusting agent described in the above-mentioned raw material section.

(1-2-5. Stirring speed)
In the enzymatic decomposition extraction process according to the present invention, it is preferable to stir these so that the enzymatic decomposition and extraction are performed uniformly and efficiently. There is no limitation as long as the raw materials in the container are sufficiently mixed.

<1-3. Tea leaf extract>
After performing the enzymatic decomposition extraction process described above, the tea leaf extract of the present invention can be obtained through a solid-liquid separation process such as centrifugation or filtration.
The tea leaf extract of the present invention is a mixed solution containing one or more of the group consisting of cellulase and hemicellulase, an enzyme group containing pectinase and tannase, and an extract from tea leaves.
In addition, the enzyme group in the tea leaf extract of the present invention may be one in which the enzyme group contained is denatured by heat treatment or the like or inactivated, or may remain in an active state. .

[2. Tea drink]
The tea beverage of the present invention contains a tea leaf extract obtained by the method for producing a tea leaf extract as described above, and the tea leaf extract may be used as it is as a tea beverage, but the tea leaf extract is used for beverages. A tea beverage can also be produced by diluting to an appropriate concentration. At this time, the diluent may be water, but the tea leaf extract for dilution obtained by a production method other than the enzymatic degradation extraction process according to the present invention may be blended and diluted. In addition, it cannot be overemphasized that the some tea leaf extract obtained by the manufacturing method of this invention using different tea leaf raw materials can be blended suitably, and can be used. Examples of a method for producing such a tea leaf extract for dilution include a high temperature extraction method, a low temperature extraction method, and a hydrous alcohol extraction method. A plurality of tea leaf extracts obtained by the production method of the present invention using different tea leaves may be appropriately blended and used.

  Thus, by blending the tea leaf extract for dilution obtained by other production methods, it becomes possible to produce tea beverages that match various palatability depending on the blend ratio.

In the conventional method for producing a tea beverage, only the components contained in the tea leaf are faithfully extracted, so there is a limit to adding a taste other than the original taste of the tea leaf, and the taste of the tea beverage depends on the raw material. There was a problem.
However, as described above, by blending the tea leaf extract with the tea leaf extract for dilution obtained by various production methods, it does not depend on the raw material of the tea leaf, and has a completely new aroma and taste that has never existed before. Can be obtained.

  In addition, an additive can be used for tea drinks in order to maintain functionality and add functionality such as aroma and taste. Specific examples of the additive include ascorbic acid as a browning inhibitor and a pH adjuster, or a salt thereof, and sodium bicarbonate as a pH adjuster, in the same manner as the additive described in the above-mentioned method for producing the tea leaf extract. Furthermore, a flavor etc. can be mentioned.

  Also, the tea leaf extract can be dried and solidified to form a powder. A tea beverage can be produced by diluting the obtained powder to a concentration suitable for beverages.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to the following examples without departing from the gist of the present invention.

[Enzyme group]
Each enzyme used in Examples and Comparative Examples is derived from enzymes marketed under the following trade names.

(Cellulase)
Made by Mitsubishi Chemical Foods, Inc., trade name “Sucrase C”, derived from Trichoderma longibrachiatum.

(Hemicellulase)
Product name “Sucrase X” manufactured by Mitsubishi Chemical Foods, Inc., derived from Trichoderma longibrachiatum.
Product name “Sucrase A”, manufactured by Mitsubishi Chemical Foods, Inc., derived from Aspergillus usamii.

(Pectinase)
Made by Mitsubishi Chemical Foods, Inc., trade name “Sucrase N”, derived from Aspergillus niger.
Product name “Sucrase A”, manufactured by Mitsubishi Chemical Foods, Inc., derived from Aspergillus usamii.

(Tannase)
Made by Mitsubishi Chemical Foods, Inc., trade name “Tannase”, derived from Aspergillus oryzae.

(Protease)
Made by Mitsubishi Chemical Foods, Inc., trade name “COCLASE P”, derived from Aspergillus oryzae.

(amylase)
Made by Mitsubishi Chemical Foods Co., Ltd., trade name “COCLASE”, derived from Aspergillus oryzae.

[Examples 1 to 4, Comparative Examples 1 to 8]
(Enzymatic degradation extraction process)
In deionized water at 40 ° C. once boiled and cooled, 10.0% by weight of green tea leaves, 0.02% by weight of sodium ascorbate, and an enzyme preparation of the type shown in Table 1 below at the weight percentages shown in Table 1 The mixture was mixed and subjected to an enzymatic degradation extraction treatment at 40 ° C. for 1 hour with stirring. After the enzymatic degradation extraction treatment, the tea leaves were removed, and then immediately cooled to 20 ° C. or less, and Brix was measured.

(Measurement of Brix)
The obtained tea leaf extract was centrifuged at 4 ° C., 3,000 rpm for 10 minutes, and the supernatant was measured to determine Brix. The results are shown in Table 1.

[Comparative Examples 9 to 11]
(Enzymatic degradation extraction process)
After mixing with deionized water at 40 ° C. once boiled and cooled, 10.0% by weight of green tea leaves and 0.02% by weight of sodium ascorbate are mixed with stirring at the extraction temperature shown in Table 1 for 1 hour. Extraction processing was performed. After the extraction treatment, the tea leaves were removed and immediately cooled to 20 ° C. or lower, and Brix was measured.

(Measurement of Brix)
The obtained tea leaf extract was processed in the same manner as in Example 1 to determine Brix. The results are shown in Table 1.

  As is clear from Example 4 and Comparative Example 4, it can be seen that Brix is improved by using cell wall degrading enzymes (cellulase, hemicellulase, and pectinase) in combination with tannase. This tendency is observed when a protease that is a proteolytic enzyme is used together (comparison between Example 2 and Comparative Example 2), and when an amylase that is a starch degrading enzyme is used together (Comparison between Example 3 and Comparative Example 3). ), And when protease and amylase are used together (comparison between Example 1 and Comparative Example 1).

  Moreover, since the Brix of Example 4 is higher than the Brix of Comparative Examples 1 to 4, the combination of the cell wall degrading enzyme and tannase has a significantly higher effect than the combination with other enzymes. I understand.

  In addition, when Example 4 and Examples 1-3 are compared, it turns out that a higher effect is acquired by using amylase and protease together.

Comparative Examples 9 to 11 are conventional methods for extracting tea leaves at high temperatures without using enzymes. The Brix of Example 4 is higher than the Brix when extracted with hot water at a high temperature of 80 ° C. as shown in Comparative Example 11. Therefore, a high Brix can be obtained by using a cell wall degrading enzyme and tannase together at 40 ° C. as in the present invention, rather than extracting at a high temperature.
Thereby, a higher concentration tea leaf extract can be obtained without losing the scent component of tea leaves.

  The industrial application field of the present invention is not limited, and can be widely used for foods such as tea drinks, flavors, and foods containing tea ingredients, and for fragrances such as deodorants and cosmetics.

Claims (6)

One or more of the group consisting of cellulase and hemicellulase, an enzyme group containing pectinase and tannase,
Mix with tea leaves,
A method for producing a tea leaf extract, which comprises subjecting tea leaves to enzymatic degradation extraction. The method for producing a tea leaf extract according to claim 1, wherein the enzyme group further contains amylase. The method for producing a tea leaf extract according to claim 1 or 2, wherein the enzyme group further contains a protease. A tea leaf extract obtained by the method for producing a tea leaf extract according to any one of claims 1 to 3. One or more of the group consisting of cellulase and hemicellulase, an enzyme group containing pectinase and tannase,
A tea leaf extract comprising an extract from tea leaves. A tea beverage comprising the tea leaf extract according to claim 4 or 5.