Process for producing tea extract

A technology for extracts and teas, applied in the field of tea extracts, to achieve the effects of improved operability, improved yield and shortened time

Active Publication Date: 2012-07-04
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, although this new method has achieved corresponding results in terms of improving the taste sensations such as sweetness, mellow taste, and delicious taste, and improving the yield, there are still useful components such as cell walls and proteins in the tea extraction residue, which cannot be called a tea. is to use it all effectively

Method used

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  • Process for producing tea extract
  • Process for producing tea extract
  • Process for producing tea extract

Examples

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reference example 1

[0054] Reference Example 1 Determination of polygalacturonase activity (Somogyi-Nelson method (ソモギーニルスン method): refer to J. Biol. Chem. 153, 375-380, 1994)

[0055] To 0.9 ml of 50 mM acetate buffer (pH 4.5) containing 1% polygalacturonic acid was added 0.1 ml of an appropriate (proper) dilution of the enzyme solution. The above mixed solution was reacted at 45°C for an appropriate (proper) time, then heated in a boiling water bath for 10 minutes to inactivate the enzyme, and ice-cooled to prepare a reaction solution. Add 0.3ml of Somogyi copper reagent to 0.3ml of the reaction solution, heat in a boiling water bath for 10 minutes, ice-cool, add 0.3ml of Nelson reagent, stir thoroughly with a test tube mixer, further add 3ml of ion-exchanged water, and mix with a test tube Mixer thoroughly. The solution was treated with a centrifuge at 9000 rpm for 3 minutes, and the absorbance (Abs.) at 500 nm of the supernatant was measured. On the other hand, using a solution obtained by...

reference example 2

[0062] Dissolve 100 g of Sumizyme AP2 (manufactured by Shin Nippon Chemical Industry Co., Ltd.) (polygalacturonase activity obtained by the above measurement: 12,400 U / g) in 1,000 g of ion-exchanged water, and use Vivaflow (ビバフロー) (registered trademark) 50VF05P2 (Separation molecular weight: 30,000: manufactured by Sartorius Co., Ltd. (Zaltorius Corporation)) was concentrated by ultrafiltration, and 30 ml of the fraction that failed to pass through was recovered, and further freeze-dried to obtain reference product 2 (12.0 g: the polysemi- Lacturonidase activity: 86500U / g).

Embodiment 1

[0064] To a solution obtained by dissolving 0.6 g of sodium ascorbate in 900 g of demineralized water, 100 g of green tea leaves (made in China by steaming green leaves) were added, sterilized at 80°C for 5 minutes, and cooled to 45°C. 1 g of tannase (manufactured by Mitsubishi-Kagaku Foods Corporation: 500 U / g) was added thereto, followed by stirring for 15 minutes. Then, 1 g of protease M (manufactured by Amano Enzyme Inc.: 5500 U / g) and 4.8 g of reference product 2 (polygalacturonase activity obtained by the above measurement with respect to 1 g of tea leaves) were added. 4152U / g), after dissolving, carry out enzyme treatment at 40°C for 8 hours.

[0065] After the enzyme treatment, sterilize at 90°C for 10 minutes, then cool to 30°C, remove the tea residue solids with a dry cloth, and then use a No. 2 filter paper (8cm) pre-coated with 10g of cellulose powder. , carry out suction filtration under certain pressure (degree of reduced pressure 13.33KPa), obtain the extract o...

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Abstract

The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and an enzyme preparation having a polygalacturonase activity of 20000 U/g or more to a tea raw material and extracting the desired tea extract from the mixture. According to this process, a tea-leaf-derived cell wall component that cannot be decomposed or extracted by conventional enzymatic tea leaf extraction techniques can be extracted, and a protein of which the extraction becomes possible through the success of the decomposition of the cell wall component can be further decomposed into an amino acid. As a result, it becomes possible to produce a tea extract which contains an amino acid in abundance and is rich in sweet flavor, robust flavor and "umami" (tasty) flavor in high yield.

Description

technical field [0001] The present invention relates to a method for preparing tea extracts with strong sweetness, strong taste and delicious taste and less astringent taste from tea leaves with high yield. Background technique [0002] In recent years, tea beverages filled in cans or PET bottles have been offered, and they have been highly supported due to consumers' habits of sweetness, and production has been increasing. As a recent trend, there is a preference for tea beverages that are delicious, strong in taste, and suppressed in astringency. [0003] In the preparation of tea extracts, as methods for treating with enzymes, the following methods have been proposed: the method of extracting tea leaves by using protopectinase and cellulase in combination (see Patent Document 1); the method of treating black tea leaves with tannase method (refer to Patent Document 2); a method of treating with pectinase, amylase and polyphenol oxidase (refer to Patent Document 3); dry af...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/18A23F3/10
Inventor 陈风雷川口理衣木野遥加东冴美长野和种村井弘二藤田怜
Owner T HASEGAWA CO LTD
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