JP4740186B2 - Method for producing high flavor tea extract with excellent umami - Google Patents

Description

  In the present invention, the raw tea leaves are reacted with the oyster mushroom-producing enzyme solution prior to extraction to convert the contained components, improve the quality of the tea leaves, and extract the tea leaves to obtain a high taste-excellent taste. The present invention relates to a method for producing a flavored tea extract.

  In the production of tea extract, many attempts have been made to improve the flavor or quality of the extract by causing various enzymes to act during the extraction of green tea to promote the extraction. However, in such an extraction method using an enzyme treatment, the enzyme treatment is usually performed in the tea extraction step, and therefore it is necessary to secure a certain amount of treatment time in order to sufficiently achieve the enzyme treatment. However, the longer processing time may cause problems such as quality deterioration and productivity reduction. Therefore, the enzyme treatment can usually be set only in a short time, and the conventional enzyme treatment is limited to a specific range such as promotion of extraction, and the effect is limited.

  For example, Japanese Patent Application Laid-Open No. 2003-210110 discloses a method for producing a tea extract having a rich taste and umami, in which useful components are efficiently extracted from tea leaves at a low temperature and in a short time with little bitterness and taste. Has been. Specifically, a method of increasing the extraction efficiency of soluble solids by performing an enzymatic degradation extraction process using an enzyme such as cellulase, hemicellulase, or pectinase during extraction. The tea extract manufacturing method disclosed in this publication employs a relatively long enzymatic degradation extraction treatment time. That is, in the enzymatic degradation extraction process in the method, the enzymatic degradation extraction process is carried out with stirring for 0.5 to 5 hours, in the examples for 2 hours, which is usually from the extraction step when producing a green tea beverage. It takes much longer time, and it has become a method that is concerned about the influence on the quality of tea extract such as flavor deterioration during extraction. In addition, a long-time enzymatic degradation extraction process lowers the production efficiency in a beverage manufacturing factory, and thus the method is not necessarily considered practical.

  As a method for solving the problem of the enzymatic degradation extraction process in the production of such a tea extract, the following two methods have already been proposed. First, as one of the methods, the enzyme treatment method is not used in the production of an extract that uses the tea extract as it is for beverage use, but the degree of freedom of the production method is relatively high and the extraction time can be set long. This is a method used in the production of “green tea extract”. For example, Japanese Patent Application Laid-Open No. 2003-144049 discloses a method for producing a green tea extract having a strong taste and rich taste and a little astringency by treating a green tea with a protease and tannase. This method focuses on simultaneous extraction while carrying out an enzymatic reaction. As a specific example, it is shown that the above enzyme is added and the enzyme treatment is performed for 16 hours to perform extraction. Has been. Enzymatic treatment of this method is a combination of protease and tannase, which breaks down the binding of protein and tannin in tea leaves and breaks down the protein to produce an extract with a strong taste and richness. This method is applicable to the production of “green tea extract” in which the extraction time can be set longer.

  The other is a method in which an enzyme treatment is performed in advance and extraction is performed at the stage of the tea leaf tea making process. Japanese Patent Application Laid-Open No. 51-115999 discloses a dried tea leaf that can be extracted even with cold water by subjecting the collected fresh tea leaf to a tannase treatment and roasting it, or an instant tea powder extracted and dried from the dried tea leaf. A manufacturing method is disclosed. Japanese Patent Laid-Open No. 5-308901 discloses that tea leaves are treated with cell wall digestive enzymes such as pectinase and cellulase after steaming and potting process, and the enzyme-treated tea leaves are subjected to normal heat drying treatment. A method for producing a tea leaf that can be extracted even with water is disclosed. These are all inventions that promote extraction and can be extracted with cold water, focusing on improving extraction efficiency, and there is a limit to the effect of the enzyme treatment, converting tea-containing ingredients and improving flavor. Not what you do.

  On the other hand, in recent years, in tea production methods, tea leaf production methods have been disclosed in which the ingredients of tea leaves are changed using degrading enzymes or the like to improve the taste and flavor. For example, in Japanese Patent Application Laid-Open No. 2003-153651, at least one or more degrading enzymes that perform tannin degradation, polysaccharide degradation, and protein degradation are added to fresh raw material or dried tea leaves with astringent tea, and then subjected to enzyme treatment. A method for converting ingredients in tea leaves is proposed. Specifically, tannin degrading enzyme tannase, polysaccharide degrading enzyme gammanase, proteolytic enzyme, which is obtained by steaming and cooling raw tea leaves such as green tea or oolong tea raw tea leaves Add the cochlase, apply the enzyme treatment, apply it to the normal tea-making process, change the ingredients of the tea leaves, adjust the astringency of the tea to produce a tea product with sweetness and umami It is disclosed. However, the enzyme treatment in this tea-making process is only to decompose the tannin, polysaccharides, and proteins in the raw material ingredients by spraying, mixing and stirring the degrading enzyme onto the tea leaves. It is not an enzyme treatment that can be converted to produce a high-flavored tea extract.

  Further, examples of the enzyme treatment of black tea leaf include those described in JP-A-60-105454. This publication discloses a technique for processing tea leaves with a solution containing tannase and cell wall lytic enzyme to produce tea leaves with good extraction efficiency. However, it describes the improvement of flavor, especially umami. There is no.

Japanese Patent Laid-Open No. 51-115999. JP-A-60-105454. Japanese Patent Laid-Open No. 5-308901. JP2003-144049A. JP2003-153651A. JP 2003-210110 A

  An object of the present invention is to react raw material tea leaves with an enzyme solution to convert the components contained therein, to modify the quality of tea leaves, and to extract the tea leaves to obtain a high-flavored tea extract excellent in umami. It is in providing the method of manufacturing.

  In order to solve the above-mentioned problems, the present inventor has intensively studied, and in the state of dry crushed tea leaves crushed dry tea leaves or crushed in the tea leaf production process, a bamboo shoot-producing enzyme solution is applied to the crushed tea leaves. It has been found that the reaction proceeds drastically by carrying out the reaction by mixing in a state where the mass ratio of 1: 0.2 to 1: 5 is very limited. Furthermore, the treatment with the agaricum-producing enzyme solution under the specific conditions of the dry ground tea leaves by this method enables effective conversion of the flavor components in the dry raw tea leaves, which could not be obtained by the conventional method, It was found that a high-flavored tea extract having a particularly excellent umami taste can be produced by modifying the quality of tea leaves and extracting the tea leaves.

  That is, the method for producing a tea extract according to the present invention comprises a dry crushed tea leaf crushed in a tea leaf production process or a dried bamboo leaf production process and a oyster mushroom producing enzyme solution in a mass ratio of 1: 0.2 to 1: 5. After mixing and reacting, the method comprises a method for producing a high-flavored tea extract excellent in umami by extracting with water or warm water. In the present invention, the pulverization degree of the dried tea leaves is preferably such that the 10 mesh pass component is 50% by mass or more. Further, in the present invention, after the reaction between the dried and crushed tea leaves and the Hilotake producing enzyme solution is finished, the dried processed tea leaves are circulated by drying once or filling in a sealed container in a wet state and then sterilizing. Can be used for preservation flights. According to the present invention, a tea extract having a new umami and flavor can be created.

  That is, the present invention specifically relates to (1) a mixture of dry crushed tea leaves obtained by pulverizing dried tea leaves or pulverized in the tea leaf manufacturing process and agaricum-producing enzyme solution in a mass ratio of 1: 0.2 to 1: 5. And a method for producing a high-flavored high-flavored tea extract characterized by extracting with water or warm water after the reaction, and (2) the pulverization degree of the dry crushed tea leaves is 50 mass for 10 mesh pass components % Of the pulverization degree contained, comprising the method for producing a high-flavored tea extract excellent in umami as described in (1) above.

  In the present invention, (3) dry crushed tea leaves pulverized or pulverized in the tea leaf production process are mixed with a bamboo shoot-producing enzyme solution at a mass ratio of 1: 0.2 to 1: 5 for reaction. Tea leaves for preparing a high-flavored tea extract with excellent umami taste, prepared by drying or filling in a sealed container in a wet state after sterilization, and (4) the description in (3) above A method for producing a high-flavored tea extract excellent in umami, characterized in that the tea leaves are extracted with water or warm water, and (5) the tea according to any one of (1) to (2) or (4) above It consists of a packaged tea extract or tea beverage characterized in that the extract produced by the method of producing the extract is sterilized and filled as it is or after being mixed with other raw materials.

  The method for producing a tea extract according to the present invention dramatically accelerates the reaction between the raw material dry ground tea leaves and the oyster mushroom producing enzyme solution by a reaction under specific reaction conditions between the dry crushed tea leaves and the oyster mushroom producing enzyme solution. It is possible to effectively convert the flavor components contained in the raw tea leaves, which was difficult with this method, and imparts excellent umami to the raw tea leaves to produce a high flavor tea extract characterized by umami from the tea leaves Made it possible to do. The present invention makes it possible to create and provide a tea extract having a new umami and flavor.

  In the present invention, after dry tea leaves have been crushed or crushed in the tea leaf production process, dry crushed tea leaves and agaricum producing enzyme solution are mixed at a mass ratio of 1: 0.2 to 1: 5, and then reacted. It consists of a method for producing a highly flavorful tea extract excellent in umami, characterized by extraction with water or warm water.

(Raw material dry ground tea leaves)
The dry tea leaves used in the method for producing the tea extract of the present invention may be any of non-fermented tea (green tea), semi-fermented tea (Oolong tea), and fermented tea (tea) as long as it is derived from so-called Camellia sinensis. . Green tea leaves (those that have been processed until the so-called rough tea stage) are particularly preferred in terms of effects. At this time, the water content is approximately 6% by mass or less. In the present invention, the dried tea leaves are pulverized and reacted with the agaricum-producing enzyme solution in the state of crushed tea leaves. In order to prepare pulverized tea leaves, the dried tea leaves may be pulverized using a normal pulverizer. The ground tea leaves may be a by-product of the tea making process called powdered tea, which is ground in the tea leaf manufacturing process, or when the grinding process is incorporated in the normal tea making process, such as black tea or oolong tea The ground tea leaves may be used. The fineness (pulverization degree) of the ground tea leaves is preferably such that the 10 mesh pass component is 50% by mass or more (50 to 100% by mass), and the 20 mesh pass component is most preferably 50% by mass or more. .

(Enzyme solution)
The oyster mushroom that is the source of the enzyme used in the method for producing the tea extract of the present invention refers to Pycnoporus coccineus (former name Tremetes sanguinea). This bacterium produces enzymes such as cellulase (CMase, C1 cellulase, cellobiase, fibrin permeation, etc.), β1,3-glucanase and protease (Fermentation Engineering Journal, Vol. 42, No. 7, July, page 405) ~ 414, see 1964). Specific examples include Pycnoporus coccineus (former name Tremetes sanguinea) IFO 7045.

  Cultivation of this bacterium and accumulation of the agaric enzyme can be achieved by performing normal stationary culture, shaking culture, aeration-agitation culture, solid culture, or the like, and aeration-agitation culture is particularly desirable. The medium used may be of a normal composition capable of growing the microorganisms used, and the carbon source includes carbohydrates (eg, glucose, maltose, lactose, sucrose, etc.), fats and oils (soybean oil, corn oil, etc.), fatty acids (Stearic acid, etc.), organic acids (succinic acid, lactic acid, acetic acid, etc.), alcohols (glycerin, ethylene glycol, ethanol, etc.) etc. can be selected as appropriate and used alone or in combination. .

  Nitrogen sources include, for example, organic nitrogen sources such as peptone, soybean flour, cottonseed flour, corn steep liquor, yeast extract, malt extract, meat extract, whey, casein, as well as ammonium sulfate, ammonium nitrate, ammonium sulfate, phosphorus An inorganic nitrogen source such as a low is appropriately mixed or used alone as necessary. In addition to carbon and nitrogen sources, the medium may be supplemented with essential and promoting factors such as minerals, amino acids, and vitamins necessary for growth and enzyme formation. In addition, an inducer such as cellulose may be added to induce cellulase. For the purpose of controlling pH and foam during the cultivation, it is also effective to appropriately compensate for an aqueous solution of caustic soda, alkali salts such as sodium carbonate and calcium carbonate, and to add an antifoaming agent.

  The culture temperature may be selected according to the microorganism to be used, and a temperature suitable for the growth may be selected. Usually, 15 ° C. to 60 ° C., preferably 25 ° C. to 50 ° C. is advantageous. The culture time is continued for a sufficient time to produce the microorganisms and enzymes to be used, but usually takes 1 to 10 days. By culturing in this way, the oyster mushroom enzyme is normally secreted into microbial cells and dissolved and accumulated in the medium. Accordingly, the crude enzyme solution is obtained by removing the cells and insoluble matter with a filter press, Oliver filter, centrifugal separation, precipitation separation, aggregation separation, porosity, polymer membrane, ceramic membrane or the like. This crude enzyme solution can be immediately put into practical use, or can be used after being concentrated by a normal concentration method such as vacuum concentration. It is also possible to obtain a crude enzyme powder by using a normal drying method such as freeze drying or spray drying.

  In addition, these crude enzymes can be treated with normal enzymes such as protamine treatment, salting out, organic solvent treatment, surfactant treatment, isoelectric precipitation, electrophoresis, ion exchange chromatography, hydrophobic chromatography, gel filtration, affinity chromatography, etc. The purified enzyme obtained by using the purification means can be applied to the enzyme treatment described in the present invention. The resulting bamboo shoot enzyme is consistent with the bamboo shoot enzyme detailed in the Fermentation Engineering Journal (Vol. 42, No. 7, pages 405-409, 1964). That is, cellulase activity (maximum disintegration method) having a maximum activity at pH 3.5 to 4.5, hydrocellulose decomposition activity, CMCase having the maximum activity at pH 4.0 to 5.0, β1, 3-glucanase, etc. Have.

  The enzyme solution does not need to be the oyster mushroom enzyme alone. Basically, it can react with tea leaves to confirm the flavor improvement of the extract, and is approved for use in the Food Sanitation Law. Any enzyme can be used in combination as long as it is an enzyme. Specifically, enzymes that act on carbohydrates such as amylase, glucoamylase, CGTase, dextranase, cellulase, glucanase, glucose isomerase, xylanase, hemicellulase, mannanase, pectinase, lactase, invertase, protease, peptidase, deaminase, Examples include enzymes that act on proteins and peptides such as transglutaminase, enzymes that act on lipids such as lipase and esterase, and other catalases, oxidases, and nucleases. Of these, β-glycosidase (WO2003 / 056930), polyphenol oxidase, lipase, chlorogenic acid esterase, nuclease, protease, lactase, invertase, pectinase, xylanase and deaminase are preferable from the viewpoint of imparting a characteristic flavor. Further, it may be used in the form of a complex enzyme in which several kinds of enzymes are mixed. The amount of the oyster mushroom-producing enzyme is not particularly limited as long as the effect of the reaction occurs. The specific range largely varies depending on the strength of the activity and the content of excipients in the preparation, but it cannot be determined in general, but is generally 0.01 to 50% by mass, preferably 0. It is about 1-10 mass%.

(Enzyme solution reaction)
In the method for producing a tea extract according to the present invention, the reaction between the dry ground tea leaves and the oyster mushroom-producing enzyme solution is performed in a state where the water content is limited. This is largely different from the conventional enzymatic treatment for tea leaves, which was performed under a relatively large amount of water because the purpose was to extract components at the same time. That is, the amount of water in the reaction with the oyster mushroom-producing enzyme solution in the method for producing the tea extract of the present invention is an amount necessary for the reaction to sufficiently proceed by dispersing the enzyme in the tea leaves, and during the reaction The amount of tea component does not transfer to moisture, specifically 0.2 to 5 times the tea leaf weight (enzyme solution is in a mass ratio of 1: 0.2 to 1: 5 with respect to the crushed green tea leaf) is there. In addition, the “mushroom producing enzyme solution” referred to in the present invention is not only a solution in which the enzyme is dissolved in water in advance, but also a mushroom producing enzyme can be added and mixed after mixing tea leaves and water. As a result, 0.2 to 5 times the amount of brown bamboo-producing enzyme solution of tea leaves may be added.

  The preferable upper limit of the amount of the enzyme solution varies depending on the properties of the tea leaves to be used, but is desirably “a range in which moisture does not separate from the mixture” when mixed with the tea leaves. The “range in which moisture does not separate from the mixture” in the present invention can be defined by the following method. That is, the “range where water does not separate” means a mixture of 10 g of raw tea leaves mixed with a predetermined amount of enzyme solution, left at 50 ° C. for 2 hours, and then a 200 mesh stainless steel circular wire mesh (opening 75 μm, diameter 75%), and when spread for 5 minutes and left to stand for 5 minutes, the water content separated is 5 ml or less. This method will be referred to as “separated water determination method” in the present invention. Moreover, it is preferable if the mass ratio of the dried tea leaves to the enzyme solution is 1: 3 or less because there is less water separation. Furthermore, in the case of extraction after drying once after the reaction, which is an embodiment of the present invention, a smaller water content, that is, a mass ratio of tea leaves to the enzyme solution is 1: 2 or less from the viewpoint of drying efficiency. Most preferably, the ratio is 1: 1 or less. On the other hand, the preferable lower limit of the enzyme amount is when the mass with respect to tea leaves is 0.5 times, and when it is more than that, the reaction with the enzyme solution proceeds more effectively.

  At this time, especially in the case of a low water content, the water content of the tea leaves themselves affects. The amount 0.2 times the tea leaf mass referred to in the present invention refers to the ratio when dry tea leaves having a moisture content of 6% or less are used. Therefore, when using dry tea leaves having a higher water content, the amount of the enzyme solution may be further reduced in consideration of the excess water content. The enzyme reaction is preferably carried out in a sealed environment so as not to change during the reaction in order to maintain the water content. For the purpose of controlling the reaction rate, a physical operation such as stirring can be appropriately incorporated.

  When treating the bamboo shoot producing enzyme in the method for producing the tea extract of the present invention, it is preferable to carry out an enzymatic reaction under acidic conditions, and when reacted in the presence of an acidic substance such as ascorbic acid, citric acid or lactic acid, the reaction is performed. It is desirable because quality deterioration can be suppressed. As for other enzyme treatment conditions such as reaction temperature, reaction time, amount of enzyme to be used and the like in the enzyme treatment, optimum conditions can be appropriately determined. As a preferred example, the temperature is 35 to 60 ° C., preferably 40 to 55 ° C. , 2 to 24 hours, preferably 8 to 20 hours. However, the reaction temperature is preferably 45 ° C. or higher, more preferably 50 ° C. or higher in terms of microorganism management. In addition, after completion | finish of an enzyme process, it is desirable from the point of stabilization of a flavor to inactivate an enzyme by well-known methods, such as a heating and microwave irradiation. A suitable example of the heat treatment is equivalent to 10 to 60 minutes at 100 ° C. Preferably, it corresponds to 20 minutes to 40 minutes at 100 ° C.

(Manufacture of tea extract)
In the method for producing a tea extract of the present invention, the extraction is performed according to an extraction operation in the production of a normal tea extract. That is, the extraction water of about 10 to 50 times the mass of tea leaves is used. The temperature can be suitably used from room temperature to boiling water. Time can be selected from several minutes to several hours. In the case of a short time, it can be used as a tea beverage preparation solution through a solid-liquid separation process such as filtration and centrifugation, and when extracted over a relatively long time, it is used as a beverage raw material as a so-called green tea extract. Is normal. When the extract is used as it is for a beverage preparation, the extraction time is 15 minutes or less, preferably about 4 to 8 minutes. In the case of making a tea beverage, in accordance with a normal method, necessary raw materials are mixed to produce a preparation liquid, and then sterilized, filled into containers such as PET and cans, and commercialized. On the other hand, in the case of making a tea extract, after passing through a normal post-treatment process, it is sterilized as it is or after being concentrated, filled into a container such as a can and commercialized. Depending on the case, it is also possible to dry and powder by using a known drying means such as spray drying or freeze drying.

  The tea leaves reacted with the enzyme solution can be handled in the same manner as ordinary tea leaves by reducing the water content to about 5% by mass or less by the usual methods, ie, heat drying, vacuum drying, vacuum drying, freeze drying and the like. It becomes possible. In addition, it can be handled in the same manner by sterilizing after filling a sealed container such as a retort pouch or metal can in a wet state. In these cases, a flavor that is difficult to obtain with only a normal tea extract can be designed freely by mixing and extracting a part of normal tea leaves.

  In the present invention, since the reaction between the dry ground tea leaves and the oyster mushroom-producing enzyme solution proceeds dramatically, a reaction sufficient for the conversion of flavor components can be achieved, and the reaction is performed in a step different from the extraction operation. Therefore, the extraction of tea leaves can be carried out regardless of the reaction conditions with the enzyme solution, and as a result, a tea extract with a rich flavor can be obtained.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Preparation method of oyster mushroom producing enzyme]
A solution in which each component is dissolved in tap water so as to be 2% corn steep liquor, 5% dextrin, 0.05% magnesium sulfate heptahydrate and 0.0002% thiamine hydrochloride is adjusted to pH 3.0 with hydrochloric acid. did. A spore suspension (more than 107 cells / ml) was suspended in this, and cultured with shaking at 28 to 30 ° C. for 4 days at 160 rpm. After culturing, the mixture was filtered through filter paper, and the resulting enzyme solution was vacuum-dried to obtain a bamboo shoot-producing enzyme powder. After reacting casein as a substrate at pH 2.8 and 37 ° C. for 20 minutes, pH 4 acetate buffer containing 1.8% TCA was added to stop the reaction, and the reaction was filtered through filter paper to tyrosine in the filtrate. The amount was measured as enzyme activity. The activity that produces 1 micromole of tyrosine per minute was defined as 1 unit (U).

[Example 1-5, Comparative Example 1-11]
The ratio of Table 1 is 10 g of dried sencha leaves crushed to 90% by mass of the 20 mesh pass component, oyster mushroom producing enzyme (protease activity 245,000 u / g), water 20 g, ascorbic acid or Na ascorbic acid. After mixing well, the mixture was wrapped to prevent water evaporation and allowed to stand at 50 ° C. for 15 hours for reaction. Then, it heated at 100 degreeC for 20 minutes. As a comparative example, the same treatment was applied to the enzyme, the one not using ascorbic acid, the one using unmilled tea leaves (10 mesh-on 90% by mass or more), and the type of enzyme changed. At this time, all of the tea leaf-enzyme solution mixtures prepared in the same manner were determined to have a preferable moisture range by the separation moisture determination method. In Table 1, the HP enzyme indicates a bamboo shoot-producing enzyme. In the table, protease M “Amano” G (Amano Enzyme); Protease N “Amano” G (Amano Enzyme); Samoa Y320 (Daiwa Kasei); Punchase NP-2 (Yakult Pharmaceutical Co., Ltd.) is shown.

  The obtained processed tea leaves were extracted with 70 g of hot water of 300 g for 8 minutes. After solid-liquid separation, 1000 g of green tea beverage having a pH of 6.5 was prepared using the total amount of the obtained extract, ascorbic acid and sodium bicarbonate. The amount of ascorbic acid was adjusted so that the final amount would be 500 mg in consideration of the amount used in the enzyme treatment, and the pH of sodium bicarbonate was adjusted to 6.5. These were subjected to sensory evaluation, and the results are shown in Table 2. In addition, sensory evaluation was performed using 5 trained panels. The sample of Comparative Example 1 was scored as 0 and the sample of Example 4 was scored as 5 to evaluate umami strength.

<Amino acid analysis example>
Asparagine, glutamine, aspartic acid, serine, glutamic acid, arginine, threonine, theanine, alanine, γ-aminobutyric acid using high performance liquid chromatography for the extract of Example 4 and Comparative Examples 6, 7, 9, 11 , Methionine, valine, phenylalanine, isoleucine, leucine, a total of 15 amino acids were analyzed. The results are shown in Table 3.

[Example 6-9]
Mixing 10 g of dry green tea rough tea crushed to 50% by mass or more of 20 mesh pass component, 100 mg of oyster mushroom-producing enzyme (protease activity 245,000 u / g), 300 mg of ascorbic acid and the amount of water shown in Table 4, After mixing well, it was wrapped to prevent water evaporation and allowed to stand at 50 ° C. for 15 hours for reaction. Then, it heated at 100 degreeC for 20 minutes. At this time, the tea leaf-enzyme solution mixture prepared in the same manner was determined to be a preferable moisture range by the separation moisture determination method. The obtained processed tea leaves were extracted in the same manner as in the above Example to prepare a tea beverage. About this tea drink, sensory evaluation was performed like the previous Example and the comparative example. The results are shown in Table 4.

[Example 10, Comparative Example 12]
10 g of dried green tea rough tea (bancha) crushed until the 20 mesh pass component reached 70% by mass, 100 mg of agaricum-producing enzyme (protease activity 245,000 u / g), 300 mg of ascorbic acid, and 20 g of water were mixed well. Thereafter, the reaction was carried out at 35 ° C. for 2, 6, 12, 18, 24 hours after wrapping to prevent moisture evaporation. As a comparative example, a sample treated at 35 ° C. for 18 hours without adding an enzyme was prepared. At this time, the similarly prepared tea leaf-enzyme solution mixture was determined to be a preferable moisture range by the separation moisture determination method. After completion of the reaction, the tea leaves were extracted with 300 g of hot water at 85 ° C. for 6 minutes and separated into solid and liquid to remove the tea leaves. Ascorbic acid and sodium bicarbonate were added thereto to prepare 1000 g of a green tea beverage having a pH of 6.5, and amino acid analysis and sensory evaluation were performed in the same manner as in the above Examples and Comparative Examples. The results of amino acid analysis are shown in Table 5. In any case, amino acids were increased and umami was added.

[Examples 11-12 and Comparative Examples 13-16]
In a scraping-type stirrer (kitchen aid), sencha crushed to a mass of 60% by mass or higher, enzyme, ascorbic acid, and water were charged in the proportions shown in Table 6, and stirred at 35 ° C. for 20 hours Went. The tea leaf-enzyme solution mixture prepared in the same manner was determined to be a preferable moisture range by the separation moisture determination method. In the table, “VC” indicates ascorbic acid, “Amano M” indicates protease M “Amano” G, and “HP” indicates a bamboo shoot-producing enzyme.

(Evaluation sample creation method)
5 g of tea leaves and 0.1 g of ascorbic acid prepared by the above enzyme treatment method were put into 1000 g of ion-exchanged water at 70 ° C., extracted for 5 minutes, and filtered through a 100 mesh sieve. Then, it was rapidly cooled to 20 ° C. or lower, adjusted to pH 6.1 with sodium bicarbonate, and an evaluation sample was obtained.

(sensory evaluation)
Each sample prepared by the above method was subjected to sensory evaluation by five skilled panels. The evaluation criteria was a five-step relative evaluation in which the taste of a sample prepared from the above-described unground tea leaves was taken as one point.

(Amino acid content measurement method)
Using L8500A manufactured by Hitachi, 21 types of amino acids (asparagine, aspartic acid, alanine, arginine, isoleucine, glutamine, glutamic acid, glycine, cysteine, threonine, serine, tyrosine, theanine, tryptophan, valine, histidine, phenylalanine, proline) , Methionine, lysine, leucine).

(Catechin content measurement method)
Eight types of catechins (catechin, gallocatechin, epicatechin, epigallocatechin, catechin gallate, gallocatechin gallate, epicatechin gallate, epigallocatechin gallate) were analyzed using HPLC.

(result)
The measurement results are shown in Table 7. In the examples, the amino acid content increased and the umami increased as compared with the comparative examples.

[Examples 13-14]
(Examination of enzyme amount)
Enzyme treatment was performed in the same manner as in the previous example with the formulation shown in Table 8. In the table, “HP” indicates the oyster mushroom-producing enzyme, and “VC” indicates ascorbic acid.

(Evaluation)
The obtained tea leaves were evaluated in the same manner as in the above examples. The results are shown in Table 9. When the amount of HP enzyme was 0.5% or more based on the dry tea leaves, the effect of increasing umami was particularly enhanced.

[Examples 15-19]
(Examination of enzyme amount)
(Examination of acid type and amount)
The effect of acids other than ascorbic acid was confirmed in the same manner as in the above examples. In this example, the enzyme treatment was performed according to the formulation shown in Table 10.

(Evaluation)
The evaluation results were as shown in Table 11. As shown in the table, acids other than ascorbic acid were also effective in increasing umami. When the amount of ascorbic acid was added to 0.3% or more of the dried tea leaves, an effect of increasing umami was observed.

[Example 20-21, Comparative Example 17-18]
Black tea leaves (Darjeeling) and Oolong tea leaves were pulverized to 80% by mass or more for each 20 mesh pass component. 10 g of each of them, 100 mg of mushroom producing enzyme (specific activity 245,000 u / g), 20 g of water and 300 mg of ascorbic acid were mixed well, then wrapped to prevent water evaporation and left at 50 ° C. for 10 hours. Reaction was performed. Then, it heated at 100 degreeC for 20 minutes. As a comparative example, an enzyme-free product was treated in the same manner. At this time, the tea leaf-enzyme solution mixture prepared in the same manner was determined to be in a preferable moisture range by the separation moisture determination method. The obtained processed tea leaves were extracted with 85 g of 300 g of hot water for 6 minutes. After separating this from solid and liquid, 1000 g of a beverage having a pH of 6.2 was prepared using the total amount of the obtained extract, 250 mg of ascorbic acid, and sodium bicarbonate. The example in which the enzyme was added was overwhelmingly strong in taste compared to the comparative example in which the enzyme was not added. Moreover, when the amount of amino acids was quantified similarly to Example 4, it was as Table 12.

[Example 22]
The dried green tea rough tea leaves were pulverized using a power mill until the 20 mesh pass was 90% by mass or more. After mixing 8 kg of tea leaves and enzyme solution (mixed with oyster mushroom producing enzyme 80 g (specific activity 245,000 u / g), ascorbic acid 240 g and water 8 kg), transfer to a conical dryer. Enzyme treatment (standing) was performed at 50 ° C. for 15 hours. After completion of the reaction, vacuum drying was performed at 98 ° C. to obtain processed tea leaves. The partially sampled tea leaf-enzyme solution mixture was determined to be a preferable moisture range by the separation moisture determination method.

[Example 23]
In the same manner as in the above examples, the tea leaves and the enzyme treatment were performed, and then the inactivation treatment was performed at 90 ° C. for 10 minutes, followed by freeze-drying. It was pulverized again with a food mill and sieved to obtain processed tea leaves.

[Example 24]
After carrying out the enzyme treatment with tea leaves in the same manner as in the above example, the inactivation treatment was performed at 90 ° C. for 10 minutes, and then hot air drying was performed at 80 ° C. using a shelf dryer. It was pulverized again with a food mill and sieved to obtain processed tea leaves.

(Evaluation example)
150 g of the dried green tea leaves prepared in the above three examples (Examples 22 to 24) were put into 5000 g of hot water at 85 ° C. and extracted for 6 minutes with occasional stirring. This was subjected to solid-liquid separation and then subjected to centrifuging to clarify. After centrifugation, ion-exchanged water, ascorbic acid, and sodium bicarbonate were added to the extract from which the precipitate was removed to prepare 20 kg of a green tea beverage having a pH of 6.5. This was sterilized with a UHT sterilizer and filled in a 350 ml PET bottle while hot to prepare a green tea beverage. On the other hand, a green tea beverage of a comparative example was prepared in exactly the same manner using raw green tea leaves that were not subjected to enzyme treatment.

The three beverages of the three examples (Examples 22 to 24) all had a much stronger taste and superior flavor than the beverages of the comparative examples.

Claims (5)

After mixing dry tea leaves crushed or crushed in the tea leaf manufacturing process with agaricum-producing enzyme solution in a mass ratio of 1: 0.2 to 1: 5, the reaction is performed and then extracted with water or warm water A method for producing a high-flavored tea extract with excellent umami, characterized by The method for producing a high-flavored tea extract with excellent umami according to claim 1, wherein the pulverization degree of the dry pulverized tea leaves is that of a pulverization degree containing 10 mass% or more of a 10 mesh pass component. Is dry crushed tea leaves crushed or crushed in the tea leaf manufacturing process, mixed with Hilotake producing enzyme solution in a mass ratio of 1: 0.2 to 1: 5 and then dried once? Alternatively, a tea leaf for preparing a high-flavored tea extract solution with excellent umami taste, prepared by filling a sealed container in a wet state and then sterilizing. A method for producing a high-flavored tea extract excellent in umami, wherein the tea leaves according to claim 3 are extracted with water or warm water. An extract prepared by the method for producing a tea extract according to claim 1, 2 or 4, sterilized and filled as it is or after being mixed with other raw materials, Tea drink.