TEA PEPTIDE COMPOSITION HAVING SUPPRESSED COLOR TONE AND METHOD FOR MANUFACTURING THE SAME

• Main Authors: FUKUSHIMA TAKAHIRO, KOSAKA MIKI, KUMOI KENTARO, YAMAGIWA HITOSHI, MATSUMIYA YOSHIKI
• Format: Patent
• Language: English; Japanese
• Published: 10.10.2019
• Subjects: COFFEE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; TEA; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide: a peptide composition derived from tea leaves and having characteristics without spoiling the original color tone or flavor of food and drink when added to the food and drink; a method for manufacturing the same; and a method for manufacturing a bottled drink including the peptide composition and suppressing a color tone difference from a drink before the addition.SOLUTION: The method for manufacturing a tea peptide composition comprises: treating tea leaves or a tea-leaf extraction residue for 30 minutes to 12 hours by hot water having a pH 3.0-7.0 and a temperature of 70-95°C to obtain a tea-leaf hot water treated article or a tea-leaf extraction residue hot water treated article; and decomposing the processed article by enzyme to suppress a color tone. Provided is the method for manufacturing a bottled drink without spoiling the original color tone and flavor of food and drink by adding the peptide composition to drink and heating and pasteurizing the drink.SELECTED DRAWING: None 【課題】本発明の課題は飲食品に添加した際に本来飲食品が有している色調や風味が損なわないという特徴を有する茶葉由来のペプチド組成物及びその製造方法を提供することにある。更に本ペプチド組成物を含有し、添加前の飲料との色調差を抑えた容器詰め飲料の製造方法を提供することを目的とする。【解決手段】茶葉又は茶葉抽出残渣をｐＨ３．０〜７．０、７０℃〜９５℃の熱水で３０分〜１２時間処理することで茶葉熱水処理品又は茶葉抽出残渣熱水処理品を得た後に、酵素で分解することで、色調を抑えた茶ペプチド組成物の製造方法。更に本ペプチド組成物を飲料に添加し、加熱殺菌処理することで本来飲食品が有している色調や風味が損なわない容器詰め飲料の製造方法によって上記課題を解決する。【選択図】なし