Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Enzyme-treated tea extract, and tea beverage

An extract and tea beverage technology, applied in the field of container-packed tea beverages, can solve the problems of the stabilizer affecting beverage flavor, etc., and achieve the effects of inhibiting precipitation and enhancing flavor

Active Publication Date: 2014-08-13
SUNTORY HLDG LTD
View PDF8 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the method described in Patent Document 4, the stabilizer has the risk of affecting the flavor of the beverage.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Enzyme-treated tea extract, and tea beverage
  • Enzyme-treated tea extract, and tea beverage
  • Enzyme-treated tea extract, and tea beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0069] The present invention is more specifically illustrated by the following examples, but the present invention is not limited to these examples.

reference example 1

[0071] After adjusting pectin (trade name pectin (sugar-free), manufactured by Nacalai Tesque Co., Ltd.) to 0.5% by weight with acetate buffer solution pH 5.4, commercially available cellulase for food addition (trade name Cellulase A "Amano" 3 (manufactured by Amano Enzyme Co., Ltd.), product name Cellulase T "Amano" 4 (manufactured by Amano Enzyme Co., Ltd.), product name Cellulosin AC (manufactured by HBI Co., Ltd.), product name Cellulosin T3 ( (manufactured by HBI Corporation), brand name Sumizyme C (manufactured by Shin Nippon Chemical Industry Co., Ltd.)) was added to 1% by weight with respect to the pectin in the test solution. After reacting at 37°C for 16 hours, treat at 90°C for 10 minutes to inactivate the enzyme activity. Thereafter, the viscosity was measured at 24.5° C. with a tuning fork vibrating viscometer SV-A (manufactured by A&D Co., Ltd.). As a result, such as figure 1 As shown, the cellulase T "Amano" 4 and Sumizyme C basically do not produce viscosity...

Embodiment 1

[0073] Extract 5 g of pulverized Sencha tea leaves with 500 g of hot water for 3 minutes once (20% extraction rate of soluble components) or twice (40% extraction rate of soluble components), perform solid-liquid separation, and add cellulase T "Amano" 4 (Amano Enzyme Co., Ltd.), made it 1% by weight with respect to the weight of tea leaves, and added 15 times the pure water of the weight of tea leaves. Furthermore, about 0.5% by weight of the weight of the tea leaves was added with L-ascorbic acid to adjust the pH to 4.6. Thereafter, the reaction was carried out at 37°C for 16 hours, and the enzyme activity was inactivated by treating at 90°C for 10 minutes to terminate the reaction. The tea enzyme-treated extract was recovered by solid-liquid separation, and the viscosity was measured with a tuning fork vibrating viscometer SV-A (manufactured by A&D Co., Ltd.). As a control, the same operation was carried out without adding the enzyme, and its viscosity was measured. The r...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

Provided are a tea extract imparting a palatable body, and a tea beverage containing the same. Specifically provided is a tea extract extracted after treating tea leaves using a cellulase exhibiting little contaminating pectinase activity.

Description

technical field [0001] The present invention relates to a method for producing a novel tea extract having a good mouthfeel and full body characteristic of high-grade tea, a high-viscosity tea extract obtained by the method, and a container-packed tea beverage containing the extract. Background technique [0002] It is known that high-grade tea leaves such as Gyokuro have rich taste and aroma, and also have a unique richness that is not usually found in sencha. Therefore, as a method of extracting useful ingredients contained in high-grade tea leaves from tea leaves to enhance the taste and aroma, and a method of extracting unextractable useful ingredients from residues, the following methods are disclosed. [0003] For example, a tea extract that imparts strong sweetness to Matcha tea is disclosed by a method including the first, second, and third steps as follows. In the first step, in order to extract aroma components contained in high-grade tea leaves, matcha Slurry is m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/10A23F3/40
CPCA23F3/166A23F3/16A23F3/10
Inventor 山下达典长尾浩二小林真一早川智
Owner SUNTORY HLDG LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com