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WO2019044474A1 - Extrait de thé décoloré et son procédé de production - Google Patents

Extrait de thé décoloré et son procédé de production Download PDF

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Publication number
WO2019044474A1
WO2019044474A1 PCT/JP2018/030186 JP2018030186W WO2019044474A1 WO 2019044474 A1 WO2019044474 A1 WO 2019044474A1 JP 2018030186 W JP2018030186 W JP 2018030186W WO 2019044474 A1 WO2019044474 A1 WO 2019044474A1
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Prior art keywords
tea
tea extract
extract
less
absorbance
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PCT/JP2018/030186
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English (en)
Japanese (ja)
Inventor
瑞 田村
紋佳 橋田
風雷 陳
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T Hasegawa Co Ltd
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T Hasegawa Co Ltd
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Priority to JP2019539321A priority Critical patent/JP6993418B2/ja
Publication of WO2019044474A1 publication Critical patent/WO2019044474A1/fr
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18—Extraction of water soluble tea constituents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea

Definitions

  • the present invention relates to a bleached tea extract and a process for the preparation thereof. More specifically, the present invention relates to a tea extract having good aroma, umami and bitterness inherent to tea despite its light color, and a process for producing the same including a glycosidolytic enzyme treatment step of tea leaves.
  • container-packed beverages in which a colorless and transparent container is filled with a substantially colorless and transparent beverage are often found in the market.
  • Such beverages are also called near water, flavored water, etc., and the colorlessness of the appearance is one of the important factors.
  • Examples of such almost colorless and transparent beverages are those having citrus flavors such as lemon, orange and orange, flavors of soft fruits such as grapes, apples and peaches, and fermented milk such as yoghurt. There are not many things that have a flavor of.
  • the flavor of tea can be reproduced to a certain extent only by the flavor having aroma of tea (compound flavor or natural flavor), but in order to give the true feeling of tea, it is possible to blend water-soluble ingredients derived from tea. It is possible to impart a more desirable flavor.
  • the tea extract is usually colored, and if it is attempted to mix the tea extract in an amount that imparts a flavor, the whole beverage will be colored light green to light brown.
  • a method for decoloring a tea extract, for example, a method is known in which a tea extract is subjected to cation exchange resin treatment to remove metal ions and then filtered through a microfiltration membrane to obtain a treated solution (Patent Document 1)
  • Patent Document 1 a method is known in which a tea extract is subjected to cation exchange resin treatment to remove metal ions and then filtered through a microfiltration membrane to obtain a treated solution.
  • Patent Document 2 discloses a method for obtaining a tea extract by mixing or adding activated carbon during and / or after extraction of teas, but for the purpose of removing caffeine, decolorization is completely described. It has not been.
  • Patent Document 3 discloses a method of bringing a caffeine-containing aqueous solution such as a tea extract into contact with activated white earth or acid white earth, but this method is also for the purpose of removing caffeine, and decoloration is completely described. It has not been.
  • the method of making a tea extract liquid contact with polyvinylpolypyrrolidone is disclosed by patent document 4 or patent document 5, it is an objective in order to remove catechin or tannins, and it does not describe at all about decolorization.
  • the green tea extract As a process for producing green tea extract that can be used for sports drinks and isotonic drinks, the green tea extract is dissolved in a mixed solution of ethanol and water in a weight ratio of 91/9 to 97/3 and brought into contact with activated carbon and acid clay.
  • the preparation method (patent document 6) of the obtained low caffeine green tea extract is disclosed, the main objective is removal of caffeine.
  • Patent Document 6 although it is considered that the hue is not deteriorated (eg, paragraph [0009]), a description that can be specifically identified regarding the color tone is not found, and is not described in the examples.
  • glucoside-degrading enzyme means an enzyme that hydrolyzes the bond (glycosidic bond) between the anomeric carbon of a glycoside and the aglycone part (glycosidic bond) to generate free aglycone.
  • a method of producing a green tea beverage comprising an enzyme treatment step of converting a glycoside into an aroma component compound by adding a glycoside degrading enzyme prior to the heat sterilization treatment step of the green tea extract in the method of producing a beverage Patent Document 7), A method for producing a tea extract having enhanced aroma and the like, which comprises treating a tea leaf with tannase and / or after treating the tea leaf with a glycolytic enzyme (Patent Document 8), etc.
  • Patent No. 5818784 Japanese Patent Publication No. 11-504224 JP-A-8-70772 JP-A-6-142405 Patent No. 3315304 JP 2003-204754 A Patent No. 4181982 JP 2004-147606 A JP, 2006-75112, A Patent No. 5818784
  • the method for decolorizing the tea leaf extract is mainly based on physicochemical treatment means, but it may have disadvantages or drawbacks such as the deterioration of the original flavor of tea leaves.
  • an object of the present invention is to prepare a near water or flavored water-like beverage, a green tea extract capable of imparting a flavor derived from tea leaves, particularly taste, to the beverage without coloring, and It consists, for example, in presenting tea beverages, in particular container-packed tea beverages, using a green tea extract.
  • a process for producing a decolorized tea extract comprising the following steps (A) to (E): (A) A step of mixing tea leaves and water (B) A step of causing a mixture of (A) to have a glycosidolytic enzyme after step (A) (C) After step (B), tea leaf residue and an extract And separating the glycoside enzyme-treated tea extract (D) a step of heat-treating the glycoside enzyme-treated tea extract obtained in step (C), (E) Step 2: Step of obtaining insoluble decolorized tea extract from the heated glycoside enzyme-treated tea extract obtained in step (D) to obtain a decolorized tea extract: simultaneously with or before or after step (B) The method for producing a decolorized tea extract according to aspect 1, further comprising the step of reacting tannase and / or pectinase before step (C).
  • Aspect 3 The decolorized tea according to aspect 1 or 2, further comprising the step of allowing a protease to act simultaneously with and / or after step (B) and before step (C). Method for producing an extract.
  • Embodiment 4 The method for producing a decolorized tea extract according to any one of Embodiments 1 to 3, wherein the heat treatment conditions in the step (D) are a temperature of 70 to 135 ° C. and a time of 2 seconds to 30 minutes.
  • Aspect 5 A method for producing a decolorized tea extract according to any one of aspects 1 to 4, wherein the tea leaf is green tea.
  • Aspect 6 Before the step (A), steam-distilling the tea leaves to obtain an aroma-collected substance, and mixing the obtained aroma-collected substance into the clear liquid obtained in the step (E).
  • the manufacturing method of the decolorized tea extract liquid in any one of-.
  • Mode 7 In any of the modes 1 to 6, wherein the amount of glycoside degrading enzyme used for tea leaves is 1 U / g or more, the temperature of the enzyme reaction is in the range of 30 to 70 ° C., and the reaction time is 30 minutes or more. The manufacturing method of the decolored tea extract as described.
  • Aspect 9 The method for producing a decolorized tea extract according to aspect 8, wherein the absorbance at 430 nm is 0.3 when the soluble solid content (refractive sugar content, temperature 20 ° C.) of the tea extract is 0.3. 1 or less and the absorbance at 680 nm is 0.05 or less.
  • Aspect 10 The absorbance at 430 nm is 0.15 or less and the absorbance at 680 nm is 0.05 or less, assuming that the soluble solid content (refractive sugar content, temperature 20 ° C.) of the tea extract is 0.3, and further the soluble solid content
  • the green tea leaf extract which has a catechin content of 1.0% by mass or more when the (refractive index sugar content, temperature 20 ° C.) is 15.
  • Aspect 11 The absorbance at 430 nm is 0.5 or less and the absorbance at 680 nm is 0.15 or less, assuming that the soluble solid content (refractive sugar content, temperature 20 ° C.) of the tea extract is 0.3, and further the soluble solid content
  • the green tea leaf extract which has an amino acid content of 1.0% by mass or more when the (refractive index sugar content, temperature 20 ° C.) is 15.
  • a method for producing a low tannin tea extract comprising the following steps (A) to (F): (A) A step of mixing tea leaves and water (B) A step of causing a mixture of (A) to have a glycosidolytic enzyme after step (A) (C) After step (B), tea leaf residue and an extract And (G) separation of the glycoside enzyme-treated tea extract obtained in step (C) by heat treatment (E) step (D) obtained in step (D) Step of removing insoluble components from the heated glycoside enzyme-treated tea extract to obtain a decolorized tea extract (F) The decolorized tea extract obtained after the step (E) is further treated with PVPP (polyvinyl poly) Process for obtaining an extract from which PVPP has been removed by contacting with pyrrolidone) Step aspect 13: The method for producing a low tannin tea extract according to aspect 12, which is a soluble solid content of tea extract (refractory sugar content, temperature Whether the absorbance at 430 nm is 0.05 or less when
  • the absorbance at 430 nm is 0.05 or less and the absorbance at 680 nm is 0.05 or less when the soluble solid content (refractive sugar content, temperature 20 ° C.) of the tea extract is 0.3, and the soluble solid content is further A green tea leaf extract solution having an amino acid content of 1.0% by mass or more and a tannin (Folin-Denis method) of 1.0% by mass or less when the (refractive sugar content, temperature 20 ° C.) is 15.
  • Aspect 15 (G) a tea extract obtained by the method according to any one of aspects 1 to 9, 12 and 13, wherein the soluble solids derived from tea is 0.005 to 0.3% (Bx, Adjusting to 20 ° C.), (H) The manufacturing method of the container-packed tea beverage including the process of adding vitamin C or its edible salt (sodium) to the tea beverage obtained at the process (G).
  • Aspect 16 The green tea extract according to aspects 10, 11 and 14 comprises 0.005% to 0.3% (Bx, 20 ° C.)% by mass as a soluble solid content derived from tea, and further vitamin C or the edible thereof Container-packed tea beverage containing salt (sodium).
  • Aspect 17 The container-packed tea beverage according to aspect 16, which comprises 0.002 to 0.3% by mass of vitamin C or an edible salt thereof (sodium).
  • Aspect 18 In aspect 16 or 17 in which the absorbance at 430 nm is 0.015 or less and the absorbance at 680 nm is 0.05 or less when the soluble solid content (refractive sugar content, temperature 20 ° C.) of the tea extract is 0.3.
  • the tea extract having the flavor of the tea, in particular, the taste, and further the low tannin tea extract
  • tea beverages particularly container-packed tea beverages, can be provided using the green tea extract.
  • Example 2 The photograph which showed the external appearance of the liquid which diluted the green tea extract obtained in Example 1 to Bx0.3 degree is shown. From the left, the comparative product 1, the invention product 4, the invention product 5, the invention product 6, and the invention product 7. In Example 2, the photograph of the external appearance after leaving the liquid in the middle of a process for one night at 20 degreeC is shown. From left to right are (1), (2), (3) and (4). The photograph of the external appearance of the liquid which diluted the green tea extract obtained in Example 3 to Bx0.3 degree is shown. The left is the comparative product 4 and the right is the product 8 of the present invention. The photograph which showed the external appearance of the liquid of the middle stage of the comparative product 5 preparation process in Example 4 is shown.
  • FIG. 16 is a photograph taken with a digital microscope of the precipitate in Example 7.
  • FIG. It is a graph of the light absorbency (OD430nm and OD680nm) of the tea extract when the activity of the glycoside degrading enzyme per tea leaf is changed in Example 8
  • tea extract No. 1 when changing the activity of the glucoside degrading enzyme per tea leaf was varied. 1 to No. It is the photograph which showed the external appearance of the Bx0.3 degree dilution liquid of 6.
  • Tea leaves which can be used as a raw material in the method of the present invention are tea leaves belonging to tea (Camellia sinensis) widely cultivated worldwide, and any tea leaves which are in line with the object of the present invention
  • non-fermented tea is preferable
  • non-fermented tea is preferable, and for example, roasted tea such as Sencha, Maruji tea, Gyokuro, Kabute tea, steamed tea such as Tencha, Ureshino tea, Aoyagi tea, various Chinese teas and the like can be mentioned.
  • semi-fermented teas such as Baked tea, iron kannon tea, oolong tea and the like, and fermented teas such as black tea and the like.
  • the tea may be of any variety, including the seed of camellia (Camellia sinensis var. Sinenses cv. Yabukita), and its leaves are usually from the center bud to the four leaves, which are raw materials for green tea etc. It may be a single-core quadruple-picked one containing leaves, or a leaf other than mature four-leaf.
  • camellia Camellia sinensis var. Sinenses cv. Yabukita
  • the above-mentioned tea leaves or tea raw materials can be used as they are, it is usually preferable to use those which have been subjected to treatments such as cutting, grinding and grinding using an apparatus used in food production and the like.
  • tea leaf and water are mixed
  • soft water, ion exchanged water, RO membrane treated water, etc. can be conveniently used as water.
  • the use ratio of tea leaf to water is preferably 1: 5 to 50, preferably 1: 8 to 20, more preferably 1:10 to 15 in weight ratio although the suitable range varies depending on the dry state of the tea leaf.
  • the mixing can be carried out at room temperature, but should be carried out under heating conditions in consideration of the harvest time, maturity, etc. of the leaves used, and also considering that sterilization is preferably performed before the enzyme reaction. You can also.
  • the temperature at that time may be, for example, 65 to 100 ° C., more preferably 70 to 90 ° C., for the purpose of achieving the sterilization purpose and reducing the thermal deterioration of the tea leaves.
  • the mixing time is a time during which the tea leaves absorb water and expand, and is not limited, but generally it is in the range of 1 minute to 60 minutes, preferably 5 minutes to 30 minutes it can.
  • the mixture of tea leaves and water is cooled to a temperature suitable for the enzyme treatment.
  • the mixture obtained in the step (A) can be allowed to act directly on the glycoside degrading enzyme, but before that, the mixture is other than the water extract or the glycoside degrading enzyme, and tea
  • the enzyme-treated extract is prepared in the presence of various enzymes used for the extraction of glucosides, and then allowed to act on glucoside degrading enzymes, or simultaneously upon acting glucoside degrading enzymes directly on the mixture, or After that, enzymes other than glucoside degrading enzymes can also be allowed to act.
  • enzymes other than glycoside degrading enzymes include, but are not limited to, tannin degrading enzyme tannase, protease, amylase, glucoamylase, pectinase, cellulase, hemicellulase and the like. Among them, tannase and pectinase can be mentioned as preferable ones for the purpose of the present invention, that is, to obtain the clear and decolorized tea extract while retaining the original flavor and taste of tea. These enzymes can be used alone or in combination of two or more.
  • glycosidase, tannase, Pectinase can be detailed as follows.
  • glycosides which may be present in tea leaves, for example, an enzyme capable of hydrolyzing a glycoside consisting of flavonols and glucose to a free aglycone part and a sugar part is advantageously used as a glycoside degrading enzyme. can do.
  • Such O-glycoside glycosides are abundantly present in the plant world, and on the other hand, a large variety of enzymes that hydrolyze the O-glycosidic bond exist in nature. Among these, although not limited thereto, the following can be mentioned as those meeting the object of the present invention.
  • solid nutrient culture media such as wheat bran and rice bran containing ⁇ -glucosidase-producing bacteria belonging to the genus Aspergillus, Penicillium, Rhizopus, Pseudomonas, Pichia, etc.
  • it can be a solid culture or liquid culture in a liquid nutrient medium according to a conventional method, and the obtained culture or a treated product thereof can be purified by a conventional method.
  • those obtained by purification treatment from plants such as vanilla bean and fresh tea leaves can also be used, and further, an enzyme preparation cellulase A containing almond-derived emulsin or ⁇ -glucosidase commercially available from Sigma-Aldrich, Inc.
  • ⁇ -xylosidase for example, ⁇ -xylosidase-producing bacteria belonging to Penicillium, Aspergillus, Rhizopus, Mucor and the like are subjected to solid culture or liquid culture according to a conventional method in solid nutrient media such as wheat bran or rice bran or liquid nutrient media And the culture obtained or the treated product thereof may be purified by a conventional method, and may also be commercially available from Sigma-Aldrich Co., which is derived from Aspergillus niger or an enzyme containing ⁇ -xylosidase It is also possible to use those separated from the preparation Sumi Team ACH (New Nippon Kagaku Kogyo) and the like.
  • the ⁇ -primeverosidase is, for example, a solid culture or liquid culture of ⁇ -primeverosidase producing bacteria belonging to the genus Cerulomonas, Penicillium, Aspergillus, etc. in a solid medium or liquid medium such as wheat bran or rice bran according to a conventional method
  • the obtained culture or the treated product thereof may be purified by a conventional method, and those separated and purified from plants such as fresh tea leaves may also be used.
  • the amount of these glycoside degrading enzymes is generally 1 to 100 U / g in terms of ⁇ -glucosidase activity by p-NP glucose addition method, for example, based on the mass of tea leaf material.
  • it can be in the range of 4 to 75 U / g, more preferably 8 to 50 U / g, still more preferably 10 to 40 U / g.
  • Tannase is an enzyme that hydrolyzes a depside bond in which gallic acid is ester-linked to a hydroxyl group in tannin, for example, an enzyme that hydrolyzes epigallocatechin gallate into epigallocatechin and gallic acid.
  • Specific examples of the tannase that can be used in the present invention include tannase-producing bacteria belonging to, for example, Aspergillus, Penicillium, Rhizopus, Rhizomucor, Lactobacillus, Staphylococcus, Streptococcus, Ronepinella, etc.
  • solid culture or liquid culture according to a conventional method in a medium usually used for culture of these filamentous fungi, and obtained products obtained by purifying the obtained culture or the treated product thereof by a conventional method.
  • tannases for example, tannase (500 U / g; made by Kikkoman Corporation), tannase (5,000 U / g; made by Kikkoman Corporation), tannase (500 U / g; made by Mitsubishi Chemical Foods Corporation), Sumi Team (registered) It is also possible to use a trademark TAN (manufactured by Shin Nippon Chemical Industry Co., Ltd.) or the like.
  • tannase can not be specified because the optimum range varies depending on the titer etc., but it is generally in the range of 0.1 to 50 U / g, preferably 0.5 to 20 U / g based on the mass of the tea leaf raw material be able to.
  • Pectinase is also called polygalacturonase, pectin enzyme, polymethyl galacturonase, pectin de polymerase, and is an enzyme that hydrolyzes an ⁇ -1,4 bond such as peclinic acid, pectin, pectic acid.
  • Pectinase is known to be contained in bacteria, molds, yeasts, higher plants, snails and the like, and in the present invention, pectinases collected from organisms including these can be widely used. Alternatively, commercially available pectinase preparations can be used.
  • pectinase preparations include, for example, Sucrase (registered trademark) A, Sucrase (registered trademark) N, Sucrase (registered trademark) S (above, manufactured by Mitsubishi Chemical Foods Corporation), Pectinex Ultra (registered trademark) SP-L ( Novo Nordics A / S, Meicerase (registered trademark) (Meiji Seika Co., Ltd.), Ultrazyme (registered trademark) (Novo Nordics A / S), Neulase F (registered trademark) Amano Enzyme Co., Ltd. product Sumi team (registered trademark) SPG (made by Shin Nippon Chemical Industry Co., Ltd.) etc. can be illustrated.
  • the amount of pectinase to be used is generally difficult to represent in activity units since a plurality of enzymes are contained in the pectinase preparation, and generally 0.01% by mass to 5% by mass, preferably 0.1% by mass on the basis of tea leaf material It can be in the range of mass% to 2 mass%.
  • the tea leaves contain about 25% by mass of protein (see the 5th edition food composition table), and the protease treatment particularly enhances the effect of the later heating reaction.
  • proteins in tea leaves are bound to tannins, little action of protease on tea leaves produces almost no amino acid. Therefore, by causing protease and tannase to act on the tea leaf, a part of the protein in the tea leaf is decomposed and a tea extract rich in amino acids can be obtained.
  • proteases are enzymes that hydrolyze peptide bonds of proteins and peptides.
  • various commercially available proteases can be mentioned.
  • the amount of protease used varies depending on the titer etc. and can not be generally determined, but it is usually exemplified within the range of usually 0.01 to 100 U / g, preferably 1 to 80 U / g, based on the mass of the tea material. can do.
  • a mixture of tea leaves and water refers to the heat treatment in the subsequent step (D) and the insoluble component in the step (E). It means that the tea extract liquid obtained by the removal can remove the color-causing substance so that it is substantially decolorized.
  • the glycosides present in tea leaves to make it possible to remove the color-causing substance, one that was originally in a water-soluble form or the like by the action of the enzyme is non-water-soluble or It means converting to poor water solubility.
  • a coloring origin substance including kaempferol which is one of natural flavonols, quercetin and the like is present in the suspension or precipitate containing the insoluble component to be removed in the step (E). It is done. Although this is not further limited by theory, the above-mentioned action hydrolyzes all or most of the glycosides having at least kaempferol or quercetin as aglycones among the glycosides which may be present in the tea leaf. It is understood to produce poorly water-soluble free aglycones.
  • step (B) the enzyme treatment is carried out under conditions that form a float or precipitate as described above.
  • Such conditions vary depending on the titer of the enzyme used, but generally the temperature is 30 to 70 ° C., preferably 36 to 60 ° C., more preferably 40 to 50 ° C., still more preferably 42 ° C.
  • the reaction time is theoretically 25 minutes or more, practically 30 minutes to 48 hours, preferably 1 to 36 hours, more preferably 1 to 36 hours, more preferably 1.5 to 24 hours, further preferably 2 to 16 hours at -48 ° C.
  • the pH is generally 4 to 6, although the optimum conditions vary depending on the source of the enzyme used and the like.
  • enzymes other than the glucoside degrading enzymes
  • these enzyme treatments also cause the glucoside degrading enzymes to act.
  • the conditions according to the conditions can be selected.
  • the glycoside-degrading enzyme is allowed to act on the tea leaves for a sufficient time to hydrolyze the aglycone portion and the sugar portion of the glycoside Tea residue or other insoluble solids are separated from other processing solutions (also referred to as extracts).
  • Such separation is carried out, for example, by a dewatering type centrifuge, a filter press, a filter filter coated Nutsche filter or the like, and simultaneously with the removal of further solids if necessary.
  • step (D) the enzyme-treated tea extract is heat-treated to denature proteins including the enzyme used in the above step.
  • the modification by heat treatment not only causes the enzyme to lose its activity, but is also a causative component of coloring, and the enzyme treatment It is considered that the component which has become insoluble in water is bound to the denatured proteins to be in a state of being easily aggregated.
  • the heat treatment conditions are generally a temperature of 70 to 135 ° C., a time of 2 seconds to 30 minutes, preferably 75 to 121 ° C., a time of 10 seconds to 25 minutes, more preferably 80 to 100 ° C.
  • the time is in the range of 30 seconds to 20 minutes, more preferably in the range of 85 to 95 ° C., and the time range of 20 seconds to 15 minutes.
  • the heat-treated product is cooled to 45 ° C. or less, preferably 35 ° C. or less to form a float or precipitate containing an insoluble component.
  • the removal of such insoluble components per se, or the suspension or precipitate can be carried out by, for example, a dewatering type centrifuge, a sedimentation type centrifuge, a filter press, a Nutsche filter coated with a filter aid, etc. However, it is usually preferred to obtain the results by sedimentation centrifugation.
  • the present invention it is possible to decolorize the color in the extract or enzyme extract usually derived from the color of tea leaves.
  • a tea extract in which the contents of amino acids, caffeine and catechins are not substantially reduced, which are known to contribute to the flavor of teas, in particular, the taste.
  • the absorbance at 430 nm is 0.5 or less when the soluble solid content (refractive sugar content, temperature 20 ° C.) of the tea extract is 0.3.
  • the absorbance at 680 nm is 0. It is 15 or less, preferably 0.10 or less, more preferably 0.08 or less, still more preferably 0.05 or less, still more preferably 0.01 or less, and most preferably 0.005 or less. This is about 4/5 or less, preferably about 1/2 or less, more preferably 1/3 or less, still more preferably 1 or less, as compared to the absorbance at 430 nm of the tea extract when the corresponding enzyme treatment is not performed. / 5 or less.
  • the catechin content per total mass of the solid content is 1.0 mass% or more, preferably 1.2 mass% or more, more preferably The green tea extract which is 1.5 mass% or more can be provided.
  • the amino acid content per total mass of said solid content is 1.0 mass% Or more, preferably 1.5% by mass or more, more preferably 1.8% by mass or more, and the catechin content is 1.0% by mass or more, preferably 1.2% by mass or more, more preferably 1.5
  • the green tea extract which is mass% or more can be provided.
  • the decolorized tea extract provided by the present invention having an absorbance at 430 nm and an absorbance at OD 680 nm is diluted or hydrolyzed with water to produce a tea beverage, based on the total mass of the tea beverage,
  • the solid content is adjusted to 0.005% by mass to 0.3% by mass
  • the tea beverage having a significantly reduced degree of color as compared to the tea extract not treated with the method of the present invention, further, the substance Provide a colorless and transparent tea beverage.
  • the water is not limited to so-called soft water or hard water as long as the water can be provided for drinking.
  • Such a tea beverage preferably has an absorbance at 430 nm of 0.05 or less and an absorbance at 680 nm of 0.05 or less, while retaining the flavor of the tea. Therefore, in order to achieve the intended purpose of the present invention, for example, with reference to the data shown in FIG.
  • the soluble solid content (refractive index sugar content, temperature 20 ° C.) of the tea extract is adjusted to 0.3, it may be prepared so as to show both the absorbances described immediately before.
  • 0.3 mass% or 0.3 is used interchangeably for soluble solids (refractory sugar content, temperature 20 ° C.) of tea extract.
  • soluble solids refractory sugar content, temperature 20 ° C.
  • Bx bricks
  • the decolorized tea extract provided by the present invention can be used, for example, as a near water or flavored water-like beverage, or as a raw material for container-packed tea beverages.
  • a decolorized, optionally low tanned tea extract obtained by the method according to any one of the above aspects 1 to 9, 12 to 13 or described in aspect 10 or 11.
  • the soluble solids derived from tea can be added to 0.005 to 0.3, or 0.01 to 0.3, or 0.05 to 0.3, or 0
  • a tea beverage or container-packed tea beverage can be provided by adjusting to 1 to 0.3% (or °) and adding vitamin C or its edible salt (sodium) simultaneously with or before or after the adjustment Aspect 16 or 17).
  • PVPP polyvinylpolypyrrolidone
  • Tea beverages can be provided.
  • the use conditions of PVPP (polyvinylpolypyrrolidone) in the method of the embodiment 12 are not limited, they can be appropriately selected as long as the object of the present invention can be achieved with reference to the description of Patent Document 5; For example, 1% by mass to 100% by mass of PVPP is used with respect to the mass of the soluble solid content of the tea extract obtained in the step (E).
  • the tea extract thus obtained is preferably prepared by adjusting the soluble solid content derived from tea as described above, and then the vitamin C or its edible salt (sodium) per total mass of the tea beverage after adjustment. From 002% by mass to 0.3% by mass, preferably from 0.005% by mass to 0.1% by mass, more preferably from 0.01% by mass to 0.03% by mass.
  • 0.3% (Bx, 20 ° C.) of soluble solids derived from tea under the conditions in a container filled with a normal tea beverage after heating and sterilizing by such treatment.
  • the absorbance at 430 nm is 0.015 or less
  • the absorbance at 680 nm is 0.05 or less.
  • the OD 680 nm is 0.15 or less (slightly opaque), preferably 0.10 or less (very slightly opaque), more preferably 0.07 or less (almost transparent), still more preferably 0.05 or less (slightly opaque) Almost completely transparent) (colorless) ⁇ ⁇ (delta) E is 4.0 or less (slightly colored), preferably 3.0 or less (very slightly colored), more preferably 2.0 or less, in comparison with Lab according to permeability with pure water (Almost colorless), particularly preferably 1.4 or less (approximately completely colorless),
  • the OD 430 nm is 0.05 or less (slightly colored), preferably 0.038 or less (very slightly colored), more preferably 0.025 or less (almost colorless), particularly preferably 0.015 or less (approximately completely) colorless)
  • Example 1 In 1300 g of pure water, 1.8 g of vitamin C was dissolved and heated to 75 ° C. Thereto, 100 g of Shizuoka second tea (Yabukita seed, steaming method, cut product of 5 mm) was added, heated with stirring, and heat-sterilized at 95 ° C. for 15 minutes. The mixture was cooled to 45 ° C. (the pH at this point is 5.3), the enzymes shown in Table 1 were added, and a reaction of stirring at 45 ° C. for 4 hours was performed. After the tea leaf residue and the extract were separated by a dewatering centrifuge, the extract was heated at 95 ° C. for 1 minute and cooled to 30 ° C. The extract was no.
  • Shizuoka second tea Yabukita seed, steaming method, cut product of 5 mm
  • -Glycoside degrading enzyme commercially available ⁇ -glucosidase (1200 U / g) -Tannase: Sumi Team (registered trademark) TAN (Shin Nippon Chemical Industry Co., Ltd.
  • tannase 5000 U / g
  • Pectinase Sumi Team (registered trademark) SPG (Pectinase manufactured by Shin Nippon Chemical Industries Co., Ltd.)
  • Invertase Sumi Team (registered trademark) INV (Invertase manufactured by Shin Nippon Chemical Industrial Co., Ltd.)
  • Hemicellulase ⁇ -mannanase
  • Sumizyme (registered trademark) ACH Hemicellulase manufactured by Shin Nippon Chemical Co., Ltd.
  • Glycoside degrading enzymes are more decolorized when used in combination with tannase than when used alone (Invention product 1) (Invention product 2), and addition of pectinase significantly (about 1/4 to 1/5) The result of being decolorized to (6) was obtained.
  • this invention product 4-7 As a result of examining the addition amount of the glucoside decomposing enzyme in the case of using tannase and pectinase in combination, it was found that the color tone becomes lighter and the turbidity becomes clearer as the addition amount of the glucoside decomposing enzyme increases (this invention product 4-7).
  • Example 2 The solution in the middle of the process was prepared under the same conditions as those of the product 6 of the present invention. That is, the liquid (1) separated by the dewatering type centrifuge, the liquid (2) after heating the liquid at 95 ° C. for 1 minute, and then the liquid was further cooled. 2 Filtered solution (3), and then the solution was cooled to 20 ° C. and centrifuged at 3000 ⁇ g for 10 minutes (4). Each of these was allowed to stand overnight at 20 ° C.
  • the liquid of (1) is uniform throughout and shows thick and cloudy yellow-green color, but the liquid of (2) produces a large amount of dark green precipitate, and the supernatant is pale and almost clear. Had become a liquid.
  • the liquid of (3) was slightly precipitated, but the supernatant was light and almost clear, and the liquid of (4) was light and almost clear. There was no precipitation at all. Photographs of these appearances are shown in FIG. From left to right are (1), (2), (3) and (4).
  • Example 3 3.6 g of vitamin C was dissolved in 2600 g of pure water and heated to 75 ° C. Thereto, 200 g of Shizuoka No. 1 tea (a tea leaf different from that of Example 1: Yabuki seed, steamed blue, 5 mm cut product) was added, heated with stirring and heat sterilized at 95 ° C. for 15 minutes. The mixture was cooled to 45 ° C. (the pH at this point is 5.3), the enzymes shown in Table 2 were added, and a stirring reaction was performed at 45 ° C. for 4 hours. After the tea leaf residue and the extract were separated by a dewatering centrifuge, the extract was heated at 95 ° C. for 1 minute and cooled to 30 ° C.
  • Shizuoka No. 1 tea a tea leaf different from that of Example 1: Yabuki seed, steamed blue, 5 mm cut product
  • the extract was concentrated under reduced pressure to Bx17 ° using a rotary evaporator, cooled to 20 ° C, centrifuged at 3000 ⁇ g for 10 minutes to remove precipitates, and then the supernatant was adjusted to Bx15 °.
  • the mixture was heated and sterilized at 95 ° C. for 1 minute and cooled to 20 ° C. to obtain a green tea extract.
  • the obtained green tea extract was measured for caffeine content (HPLC method), catechins content (HPLC method) and tannin content (Folin-denis method), and Bx 0.3 ° (refractive index, 20) C.), and the absorbance at 430 nm (indicator of color) and the absorbance at 680 nm (indicator of turbidity) were measured.
  • the results are shown in Table 2.
  • the photograph of the external appearance of these Bx0.3 degree dilution liquid is shown in FIG. 3 (the left is the comparative product 4 and the right is this invention product 8).
  • the inventive product 8 is lower in caffeine, tannin and catechins as compared with the comparative product 4, but is at a slight level.
  • Example 4 A glycoside degrading enzyme was further allowed to act on Comparative Product 4, and a confirmation experiment was conducted to see if an extract similar to that of the present invention could be obtained.
  • the obtained green tea extract was measured for caffeine content (HPLC method), catechins content (HPLC method) and tannin content (Folin-denis method), and Bx 0.3 ° (refractive index, 20) C.), and the absorbance at 430 nm (indicator of color) and the absorbance at 680 nm (indicator of turbidity) were measured.
  • the results are shown in Table 3 in which the comparative product 4 and the inventive product 8 are combined.
  • Comparative Product 5 had decreased caffeine, tannin and catechins.
  • the color tone (OD 430 nm) of the product 8 of the present invention was observed to be more colored than the product 8 of the present invention, the color and the turbidity tended to be smaller than the comparative product 4 because the color was thin.
  • Example 5 The precipitate formed in Example 4 was collected, and centrifugation / washing with water was repeated three times to collect a deep green precipitate.
  • the precipitate was insoluble in water, but was clearly dissolved in methanol and turned deep green. Although the detailed mechanism is unknown from this result, the pigment component that was water soluble by causing the green tea extract to react with the glucoside degrading enzyme precipitates as a water insoluble precipitate, and this is separated. It was estimated to be bleached.
  • Figure 5 shows the appearance of the supernatant of the centrifugation, the washing liquid when the precipitate is washed with water, and the solution of the precipitate in methanol (from above, when the supernatant of the centrifugation and the precipitate are washed with water) And the solution of the precipitate in methanol).
  • the extract is concentrated under reduced pressure to Bx 17 ° using a rotary evaporator, cooled to 20 ° C., centrifuged at 3000 ⁇ g for 10 minutes to remove precipitates, and then the supernatant liquid is Bx 15 ° After heat sterilization at 95 ° C. for 1 minute, the mixture was cooled to 20 ° C. to obtain a green tea extract.
  • the obtained green tea extract measures caffeine (HPLC method), catechins (HPLC method) tannin (Folin-denis method) and amino acid (HPLC method), and Bx 0.3 ° (refractive index, 20 ° C.) And the absorbance at 430 nm (indicator of color) and the absorbance at 680 nm (indicator of turbidity) were measured.
  • the results are shown in Table 4. (Description of the enzyme) -Protease: Protease M "Amano" SD (Protease manufactured by Amano Enzyme Inc.)
  • the amino acid content of the product 9 of the present invention was larger than that of the comparative product 6, and the contents of caffeine, tannin and catechins were almost equivalent values. Further, with regard to color tone, it was confirmed that the product 9 of the present invention treated with a glycoside degrading enzyme was decolorized as compared with the comparative product 6. With regard to the flavor, when the scented product (Bx 0.03 °) added with 0.2% by mass to ion-exchanged water was evaluated, the inventive product 9 had a slightly weaker body feeling than the comparative product 6, but the umami The flavor of green tea such as astringency was sufficiently felt, and it had a good green tea flavor.
  • Example 7 In Example 6, the precipitate obtained by centrifuging at a gravity acceleration of 3000 ⁇ g for 10 minutes in the preparation step of the product of the present invention 9 is recovered, and the centrifugation / water washing is performed three times in the same manner as in Example 5. Repeatedly, a dark green precipitate was collected. The obtained precipitate was photographed with a digital microscope and subjected to fluorescent X-ray analysis and FT / IR analysis.
  • the precipitate was divided into two layers by repeating centrifugation / washing 3 times, and the upper part was a green, viscous object, and the lower part was a light green, minute spherical object (FIG. 6). .
  • the organic substance is assumed to be the main component, in the upper layer is mainly composed of protein and from the FT / IR analysis, the lower layer is one of natural flavonols. It is suggested that it may be mainly composed of kaempferol represented by the chemical structural formula.
  • kaempferol itself is only sparingly soluble in water, it is known to exist as a glycoside in tea leaves, so it easily dissolves even if it is extracted with water.
  • kaempferol detected as a precipitate is generated by insolubilization of kaempferol which is aglycone-eliminated due to the elimination of sugar by the function of a glycosidic degradation enzyme.
  • the crystals of kaempferol are considered to be yellowish and contribute to greenish green to bright yellow, which is the water color of green tea, but the precipitate detected in this study is greenish, and kaempferol, protein, chlorophyll, etc. It is inferred that they are complexly bound, insolubilized and precipitated.
  • Example 8 Examination of influence on decolorization of tea extract when varying activity of glycoside degrading enzyme per mass of tea leaf The amount of enzyme added is adjusted as described in Table 5 below, 45 ° C.
  • the green tea extract was obtained according to the method described in Example 1 except that the reaction was carried out for 4 hours.
  • the obtained green tea extract was diluted to Bx 0.3 ° (refractive index, measured at 20 ° C.), and the absorbance at 430 nm (index of color) and the absorbance at 680 nm (index of turbidity) were measured. The results are shown in Table 5.
  • OD 430 nm represents an index of coloration
  • OD 680 nm represents an index of turbidity. It can be said that when the OD 430 nm is 0.05 or less, there is almost no coloring, and if it is 0.3 or less, the coloring is very slight, and if it is 0.5 or less, it is light coloring. In addition, when the OD 680 nm is 0.1 or less, there is almost no turbidity (clear), and a slight turbidity of around 0.15 is a certain degree.
  • Example 9 Examination of the influence on the decolorization of the tea extract of the reaction time of the reaction time of the glucoside decomposing enzyme with respect to tea leaves Except for changing the enzyme reaction time, the product 4 of the present invention 1 A green tea extract was obtained according to the method described in 10 U added per 1 g) and the product 6 of the present invention (20 U added with glycoside degrading enzyme per 1 g of tea leaves). The obtained green tea extract was diluted to Bx 0.3 ° (refractive index, measured at 20 ° C.), and the absorbance at 430 nm (index of color) and the absorbance at 680 nm (index of turbidity) were measured. The results are shown in Table 6.
  • Example 10 ⁇ -Glucosidase and PVPP Treatment Vitamin C (0.9 g) was dissolved in 660 g of pure water and heated to 75 ° C. Thereto, 50 g of Shizuoka second green tea (Yabukita seed, steamed blue, 5 mm cut product) was charged, heated with stirring, and heat sterilized at 95 ° C. for 15 minutes. After cooling to 45 ° C. (the pH at this point is 4.9), the enzymes shown in Table 7 (Inventive product 10) were added, and the reaction of stirring at 45 ° C. for 8 hours was performed.
  • Shizuoka second green tea Yabukita seed, steamed blue, 5 mm cut product
  • Example 11 In Example 10, the procedure for Example 10 is repeated except that the amount of added PVPP is 80% by mass of the soluble solid (calculated using Bx at 20 ° C.) to the extract, and the green tea extract is Obtained (inventive product 11).
  • Example 12 ⁇ -glucosidase treatment
  • a green tea extract was obtained (Inventive product 12).
  • Comparative Example 7 No ⁇ -Glucosidase and PVPP Treatment In Example 10, the procedure was completely the same as Example 10 except that ⁇ -glucosidase was not used as the enzyme (the enzyme of the product of the present invention 12 in Table 7 was used). To obtain a green tea extract (comparative product 7).
  • Comparative Example 8 Neither ⁇ -Glucosidase Treatment nor PVPP Treatment The procedure of Comparative Example 7 was performed in the same manner as in Comparative Example 7 except that PVPP was not added in Comparative Example 7 to obtain a green tea extract (comparative product 8).
  • Example 13 The Bx, pH, amino acid (mg%), tannin (mg%), and caffeine (mg%) of the inventive product 10, the inventive product 12, the inventive product 12, and the comparative product 8 were measured. Moreover, it diluted to Bx0.3 degree with the pure water, and measured OD430nm, OD680nm, Lab, (DELTA) E (comparison with a pure water). Furthermore, the Bx 0.3 ° diluted product was sensory-evaluated for green teaness by five well-trained panelists. The average results of these analytical values and sensory evaluations are shown in Table 7.
  • the degree of coloration of the tea beverage is reduced by the ⁇ -glucosidase treatment (comparative product 8 and the inventive product 12 and comparison between the comparative product 7 and the inventive product 10).
  • the degree of coloration of tea beverages is reduced by the PVPP treatment, in particular, the coloration tends to be small after heat sterilization.
  • the PVPP treatment weakens bitterness (Comparison 8 and Comparison 7 and Comparison between Invention 12 and Invention 10).
  • the absorbance at 430 nm is 0.05 or less when the soluble solid content (refractive index sugar content, temperature 20 ° C) of the tea extract is 0.3 by performing PVPP treatment (tannin removal) in addition to ⁇ -glucosidase treatment, And, the absorbance at 680 nm is 0.05 or less, and the amino acid content is 1.0 mass% or more when the soluble solid content (refractive sugar content, temperature 20 ° C.) is 15 (five times the concentration of the above-mentioned invention product). And the green tea extract which is less than 1.0 mass% of catechin was able to be obtained (this invention products 10 and 11).
  • Example 14 Color tone of container-packed beverage using the product of the present invention and the comparative product
  • the present products 10, 11, 12 and the comparative product 7 and the comparative product 8 are each diluted to Bx 0.005 ° (each The product of the present invention or the comparative product is adjusted to 0.167% in each water, adjusted to 0.03% with and without sodium ascorbate, UHT sterilized at 135 ° C for 30 seconds, and cooled to 90 ° C. After filling the bottle, it was cooled to 30 ° C. or less to prepare a container-packed green tea beverage.
  • the color tone (OD 430 nm, OD 680 nm and ⁇ E with pure water) of each beverage is shown in Table 8.
  • Example 15 Relationship between added concentration of extract and color tone
  • the product 10 of the present invention is diluted to a concentration shown in Table 9 (without sodium ascorbate), and after UHT sterilization at 135 ° C. for 30 seconds, 90 After cooling to ° C. and filling in a plastic bottle, it was cooled to 30 ° C. or less to prepare a containerized green tea beverage.
  • the color tone (OD 430 nm and ⁇ E with pure water) of each beverage is shown in Table 9.
  • Example 16 Relationship between sodium ascorbate addition concentration, storage conditions, and color tone
  • the product 10 of the present invention is diluted to Bx 0.025 °, and at this time, sodium ascorbate at the concentration in Table 10 is added, 135 After UHT sterilization at 30 ° C. for 30 seconds, it was cooled to 90 ° C., filled in a plastic bottle, and then cooled to 30 ° C. or less to prepare a containerized green tea beverage. Each bottled beverage was stored at 10 ° C. and 50 ° C. for 10 days.
  • the color tone (OD 430 nm and ⁇ E with pure water) of each beverage after storage is shown in Table 10.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

Le problème décrit par la présente invention est de fourni : un extrait de thé qui peut conférer un arôme dérivé de feuilles de thé, en particulier un goût dérivé de feuilles de thé, à une boisson telle qu'une boisson à base d'eau et de l'eau aromatisée sans colorer la boisson dans la préparation de la boisson ; et une utilisation de l'extrait de thé, telle qu'une boisson à base de thé. La solution selon l'invention porte sur : un procédé de production d'un extrait de thé décoloré, le procédé comprenant les étapes (A) à (E) mentionnées ci-dessous ; un procédé de production d'une boisson à base de thé, en particulier une boisson à base de thé conditionnée dans un récipient, comprenant éventuellement l'hydrolyse de l'extrait de thé après ajout de vitamine C à l'extrait de thé ; l'extrait de thé décoloré ; et la boisson à base de thé conditionnée dans un récipient : (A) une étape consistant à mélanger des feuilles de thé avec de l'eau ; (B) une étape consistant à permettre à une enzyme de décomposition glycosidique d'agir après l'étape (A) ; (C) une étape consistant à séparer un résidu de feuilles de thé d'un extrait pour produire un extrait de thé traité par une enzyme glycosidique suite à l'étape (B) ; (D) une étape consistant à chauffer l'extrait de thé traité par une enzyme glycosidique obtenu à l'étape (C) ; et (E) une étape consistant à éliminer un composant insoluble d'un extrait de thé traité par une enzyme glycosidique chauffé obtenu à l'étape (D) pour obtenir un extrait de thé décoloré.
PCT/JP2018/030186 2017-09-01 2018-08-13 Extrait de thé décoloré et son procédé de production Ceased WO2019044474A1 (fr)

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CN114983893A (zh) * 2022-06-22 2022-09-02 可可琪可思曼中华有限公司 抗糖组合物制备方法及制备装置
WO2023127911A1 (fr) 2021-12-28 2023-07-06 花王株式会社 Procédé de production d'une composition d'extrait
US20230232852A1 (en) * 2022-01-24 2023-07-27 Chinese Academy of Agricultural Sciences, Tea Research Institute Method for liquid fermentation of black tea juice by using aged green tea

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JP2004147606A (ja) * 2002-10-31 2004-05-27 Ito En Ltd 新規な緑茶飲料及びその製造方法
JP2006075112A (ja) * 2004-09-10 2006-03-23 T Hasegawa Co Ltd 茶類エキス及び茶類香料の製法
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WO2023127911A1 (fr) 2021-12-28 2023-07-06 花王株式会社 Procédé de production d'une composition d'extrait
US20230232852A1 (en) * 2022-01-24 2023-07-27 Chinese Academy of Agricultural Sciences, Tea Research Institute Method for liquid fermentation of black tea juice by using aged green tea
CN114983893A (zh) * 2022-06-22 2022-09-02 可可琪可思曼中华有限公司 抗糖组合物制备方法及制备装置

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