Method of preparing tea extract and tea flavor

A technology of tea extracts and tea leaves, which is applied in the field of enzyme treatment of tea extracts and tea spices, and can solve problems such as insufficient

Active Publication Date: 2007-03-14
T HASEGAWA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, the studies involving the aforementioned glycosides all focus on the mechanism of aroma production during the tea fermentation process and the analysis of the glycosides in the tea extract, which is not enough from the perspective of effectively utilizing all the glycosides present in the tea.

Method used

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  • Method of preparing tea extract and tea flavor
  • Method of preparing tea extract and tea flavor

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Add 378g of soft water (60°C) and 0.09g of sodium ascorbate to 30g of green tea leaves, heat up to 80°C for sterilization, and cool to 40°C. Add 0.04g tannase (manufactured by KIKKOMAN company), 0.1g protease A (manufactured by Amano Enzyme company), 5U laetriase (manufactured by Sigma Aldrich company) and 5U β-xylosidase (manufactured by Sigma Aldrich company) to which, at 40 Stand at ℃ for 4 hours to react, filter and separate the tea leaves and the extract, and obtain 340 g of green tea extract.

Embodiment 2

[0060] With the same treatment as in Example 1, but the enzyme uses 0.04g tannase (manufactured by KIKKOMAN company), 5U amygdalin (manufactured by Sigma Aldrich company) and 5U β-xylosidase (manufactured by Sigma Aldrich company), to obtain 338g green tea extract things.

Embodiment 3

[0072] 50 g of Darjeeling tea leaves were mixed with 750 g of soft water under stirring, and after being heated to 80° C., cooled to 40° C. To this was added 0.01 g of tannase (manufactured by KIKKOMAN), 0.1 g of protease A (manufactured by Amano Enzyme) and 0.1 g of AROMAZYME (β-glucosidase, made by SHALIGAL), and the reaction was stirred at 40° C. for 6 hours. It was filtered through kapok cloth to obtain 690 g of filtrate. Then sterilize at 90° C. for 10 minutes, cool to 40° C., centrifuge (centrifugal acceleration 800 G×5 minutes), and filter the supernatant with filter aid diatomaceous earth to obtain 660 g of clarified filtrate (B×3.6°).

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PUM

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Abstract

The invention discloses a method of tea essence or tea aroma reinforced in aroma is obtained by making glycoside splitting enzyme act on tea leaves in and/or after treating the tea leaves with tannase.

Description

technical field [0001] The present invention relates to an enzymatic treatment process for the preparation of aroma-enhancing tea extracts and tea flavors. Background technique [0002] In recent years, tea has been used in various processed products, and its application fields have increased year by year, and the amount of its essence has also increased year by year. For example, for processed foods, especially tea drinks or milk drinks, functional drinks, snacks such as candies and cookies, cakes, jellies and the like. Moreover, the use of tea essence as cosmetics, fragrances for toilet products, and lotion is also increasing. [0003] Compound flavors can also be used in these processed products, however as consumers increasingly prefer natural flavors, there is a strong desire to use aromas derived from natural teas. [0004] On the other hand, tea has a very delicious aroma and is very volatile in the manufacturing process of processed products. For example, in the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/16
CPCA23F3/163A23F3/18A23F3/22A23F3/40
Inventor 川端兆宏坂卷静川口理衣驹井强
Owner T HASEGAWA CO LTD
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