Process for producing enzyme-treated tea extract, enzyme-treated natural tea aroma and enzyme-treated natural tea aroma concentrated extract, and enzyme-treated tea extract, enzyme-treated natural tea

A technology of tea extract and enzyme treatment, which is applied in the field of food and beverages, can solve the problems that have not yet been prepared, and achieve the effect of high aroma intensity

Inactive Publication Date: 2007-11-14
TAKASAGO INTERNATIONAL CORPORATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tea extracts, natural tea aromas, and concentrated extracts of tea natural aromas that can reproduce the aroma of natural tea (especially the freshness of tea) have not yet been produced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Preparation of Enzyme Groups Producing Green Aroma Compounds

[0079] 30 ml of 20 mM phosphate buffer (pH 7.0) was added to 3.6 g of defatted soybean meal (using a product with an enzyme activity of 729 units / mg, manufactured by Sigma), and the resulting mixture was stirred for 1 hour at 4° C. Filtration thereby obtained a supernatant, which was used as a defatted soybean meal-treated solution. A product manufactured by Sigma Corporation was used as defatted soybean meal (trade name: SOYBEAN FLOUR TYPE I (unroasted)). Preparation of tea extract treated with enzyme group producing green aroma compounds

[0080] Add 135 ml of ion-exchanged water to 15 g of green tea leaves (produced in Japan, variety: Yabukita tea, low-grade product) crushed by a kitchen knife, and then add more than 15 ml of the obtained defatted soybean meal-treated solution. Enzyme treatment at 4°C for 12 hours. The tea leaves are then removed by straining through a cloth. The obtained extract was ...

Embodiment 2

[0082] The enzyme-treated green tea extract was obtained in the same manner as in Example 1, except that the enzyme treatment temperature was changed from 4°C to 25°C.

Embodiment 3

[0084] The enzyme-treated green tea extract was obtained in the same manner as in Example 1, except that the enzyme treatment temperature was changed from 4°C to 40°C.

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PUM

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Abstract

A method of producing an enzymatically treated tea extract characterized by comprising treating a tea extract, a tea slurry and / or tea leaves with at least one member selected from among an enzyme and / or enzymes capable of forming a green-like flavor compound; and a method of producing a natural aroma of enzymatically treated tea and a concentrated natural aroma extract of enzymatically treated tea characterized by comprising, in addition to the above procedure, recovering tea aroma.

Description

technical field [0001] The present invention relates to a method for preparing enzyme-treated tea extract, enzyme-treated tea natural aroma and enzyme-treated tea natural aroma concentrated extract from tea extract, tea slurry and / or tea leaves. The present invention also relates to an enzyme-treated tea extract, an enzyme-treated tea natural aroma and an enzyme-treated tea natural aroma concentrated extract obtainable by the method. The present invention also relates to foods and beverages containing the enzyme-treated tea extract, the enzyme-treated natural tea aroma and the enzyme-treated concentrated extract of the enzyme-treated natural tea aroma. Background technique [0002] Extracts and aromas of teas such as green tea, black tea, and oolong tea have been widely used in foods, drinks, confectionery, luxury goods such as alcoholic drinks, etc. so far. According to the different raw materials of tea extracts and tea aromas, they can be roughly divided into natural pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/40A23L27/10
CPCA23F3/10A23F3/166A23F3/40A23F3/163A23F3/18
Inventor 济木健次平本忠浩桝村聪
Owner TAKASAGO INTERNATIONAL CORPORATION
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