著者

伊木 尚幸 大嶋 二郎

出版者

日本醗酵工学会

雑誌

醗酵工学雑誌 (ISSN:03675963)

巻号頁・発行日

vol.41, no.5, 1963-05

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Recently tea components have been extracted from tea leaves using hot water (over 60℃). We have reported in a previous paper on the extracted components of green and black tea using Cellulae. In this paper we report on the yield, aroma and taste of the tea components. In this experiment, in the extracting process of manufacturing instant tea, Cellulase of 0.3%, 0.6% and 1.2% of weight concentration were added respectively to freshly picked black and green tea leaves, and to tea leaves dried by infra-red ray lamps. These preparations were then held at about 40℃ for 20 hrs. During this process the cellulose and hemicellulose in the cell-mumbranes were changed to a swollen resolved condition.Through the action of Cellulase, such components as, tannin, caffein soluble nitrogen, non-watersoluble materials and tasting components were extracted from the cells of tea leaves. It may be that this action is helped by such enzymes as protease, amylase and xylase which are contained in the cellulase prparation.Quality of the tea was improved during resolving of the non-solubleamide-compounds.