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Tea Enzyme Treatment Extract and Tea Beverage

A technology of extracts and tea beverages, which is applied in the field of containerized tea beverages, can solve the problems of stabilizers affecting the beverage aroma, etc., and achieve the effect of inhibiting precipitation and enhancing flavor

Active Publication Date: 2016-08-24
SUNTORY HLDG LTD
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  • 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

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  • Tea Enzyme Treatment Extract and Tea Beverage
  • Tea Enzyme Treatment Extract and Tea Beverage
  • Tea Enzyme Treatment 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...

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Abstract

A tea extract giving pleasant pleasant Koku and a tea beverage containing the tea extract are provided. The tea extract is prepared by treating tea leaves with a cellulase exhibiting a low level of contaminant 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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/10A23F3/40
CPCA23F3/10A23F3/16A23F3/166
Inventor 山下达典长尾浩二小林真一早川智
Owner SUNTORY HLDG LTD
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