PROBLEM TO BE SOLVED: To provide a method for producing an enzyme treated tea extract enhanced in deliciousness and reduced in astringent taste, in addition, to provide the enzyme treated tea extract enhanced in deliciousness inherited to the tea and reduced in the astringent taste and highly satisfying ones taste.SOLUTION: The method for producing the tea extract, having &ge0.1 wt.% sum total content of 5-GMP and 5-IMP based on the solid tea extract, includes: extracting the tea with water decomposing the RNA component included in the extract solution using a 5-phosphodiesterase to 5-nucleotide and further converting a 5-AMP to 5-IMP by reacting with a 5-adenyl acid deaminase.COPYRIGHT: (C)2012,JPO&INPIT【課題】旨味を強化し、苦渋味を低減した酵素処理茶抽出物の製造方法と、さらに、茶本来の旨味が増強され苦渋味が低減された、嗜好性の高い酵素処理茶抽出物を提供すること。【解決手段】茶を水で抽出し、抽出液中に含まれるRNA成分を5’-ホスホジエステラーゼを用いて5’-ヌクレオチドに分解し、さらに5’-アデニル酸デアミナーゼを作用させて5’-AMPを5’-IMPに変換し、5’-GMPと5’-IMPの合計含有量が茶抽出物固形分あたり0.1重量%以上含む茶抽出物の製造方法。【選択図】なし
