Process for producing tea extract

A technology for extracts and teas, which is applied in the field of tea extracts to achieve the effects of rich aroma, enhanced aroma and improved yield

Active Publication Date: 2012-07-11
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 these methods have achieved certain results in improving tastes such as sweetness, mellowness, and fragrance, and improving yields, useful c

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] To a solution in which 0.6 g of sodium ascorbate was dissolved in 900 g of demineralized water was added 100 g of green tea leaves (manufactured in China by steam curing), sterilized at 80°C for 5 minutes, and cooled to 45°C. 1 g of tannase (manufactured by Mitsubishi Chemical Fuzz: 500 U / g) was added thereto, followed by stirring for 15 minutes. Then add 1 g of Protease M (manufactured by Amano Enzyme: 5500 U / g) and 0.25 g of Sumichimu C (1500 U / g of cellulase derived from Trichoderma longibrachia produced by Shin Nippon Chemical Industry), and carry out 8 days at 40°C after dissolving. hours of enzyme treatment.

[0051] After enzyme treatment, sterilize at 90°C for 10 minutes, cool to 30°C, remove the solid matter of tea residue with a bleaching cloth, and then use a vacuum suction filter pre-coated with 10g of cellulose powder on No. 2 filter paper (8cm) , carry out suction filtration with certain pressure (degree of reduced pressure 13.33KPa), obtain the extract l...

Embodiment 2

[0053] In Example 1, use 0.25g celrosin (registered trademark) T3 (cellulase from Trichoderma reesei prepared by Eiichibiyai: 2600U / g), instead of 0.25g Sumichim C, and perform the same procedure as in Example 1 except that Exactly the same operation (4 minutes and 10 seconds required for filtration) yielded 148.8 g of product 2 of the present invention.

Embodiment 3

[0055] In Example 1, use 0.25g Sukra-Zen C (cellulase from Trichoderma longibrachia produced by Mitsubishi Chemical Fuzu: 3000U / g), instead of 0.25g Sumi-C, in addition to carry out and implement Exactly the same operation as Example 1 (3 minutes and 47 seconds required for filtration) yielded 167.2 g of product 3 of the present invention.

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Abstract

The present invention provides a process for producing a tea extract, which comprises adding a protease, a tannase and a cellulase originated from Trichoderma longibrachiatum or Trichoderma reesei 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 component in abundance and is rich in sweet flavor, robust flavor and "umami" (tasty) flavor in high yield.

Description

technical field [0001] The invention relates to a method for preparing tea extracts with strong sweetness, strong taste and aroma and light astringency from tea leaves with high yield. Background technique [0002] In recent years, tea beverages filled in cans or PET bottles have appeared on the market, and have received high support because of the sweet taste consumers are accustomed to, and their production has been increasing. The recent trend is that people prefer tea beverages with strong aroma or strong taste and suppressed astringency. [0003] When preparing tea extracts, as a method for treating with enzyme preparations, people have proposed the following methods: a method of extracting tea leaves using protopectinase and cellulase in combination (refer to Patent Document 1); treating black tea leaves with tannin Enzyme treatment method (refer to Patent Document 2); method of treating with pectinase, amylase and polyphenol oxidase (refer to Patent Document 3); aque...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/16A23F3/10
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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