Page 37 - FoodFocusThailand No.208 JULY 2023

SMART PRODUCTIONON
SMART PRODUCTI
complexes, called tea cream, that temperature and optimal at 30 – 40°C with a
intensively occur at low-temperature short brewing time of 2 hours . While only a
5
processes and storage conditions. The short time for heat treatment is needed to
presence of tea cream resulted in inactivate the enzyme. So, they are not only
increased turbidity that brings changes for making a good product for consumers
in product quality during the shelf-life and effective production for manufacturers,
time. Tannase can hydrolyze tea cream but they also provide an environmentally
to lower molecular weight compounds, friendly solution that benefits everyone.
reducing turbidity and increasing cold Hence, do you agree that enzyme is one of
water solubility. Accordingly, it can be the key successes of cold brew coffee and
used has been used to avoid the tea production?
aggregation of macromolecules and the
formation of precipitates during storage .
4
Laccase can be used to intensify the
color and flavor of the tea extract to make More Information Service Info C006
the product more visually appealing to
consumers. The oxidation step involves
converting the colorless catechins to a
complex mixture of yellow and orange to
dark-brown substances and producing a
large number of aromatic volatile
compounds. The colorful oxidation
products include theaflavins and
thearubigins. Theaflavins comprise
several well-defined catechin
condensation products.
β-glucosidase is an enzyme that can
be used to enhance the aroma of coffee
or tea. β-glucosidase reacts with the
substrate and hydrolyzes glycosidic
bonds to release its natural aroma and
antioxidants. β-glucosidase is well-known
for enhancing tea’s aroma by hydrolyzing
the glycoside and releasing various free
volatile compounds .
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As mentioned above, these specialty
enzymes are highly recommended
for coffee and tea production. These
enzymes are practical at room

เอกสารอ้างอิง / References
1 Lin Sheng-Dun, Yang Joan-Hwa, Hsieh
Yun-Jung, Liu En-Hui, Mau Jeng-Leun.
(2014) Effect of different brewing methods
on quality of green tea. J. Food Process.
Preserv. 38, 1234–1243
2 Monobe, M., Ema, K., Tokuda, Y.,
Maeda-Yamamoto. M. (2010) Effect of the
Epigallocatechin Gallate/Epigallocatechin
ratio in a green tea (Camellia sinensis L.)
extract of different extraction temperatures
and its effect on IgA production in mice.
Biosci. Biotechnol. Biochem., 74(12),
2501-2503
3 Hoseyn, F., Alireza, F., Shabnam, R. (2020)
The effect of caffeine on health and
exercise performance with a cold brew
coffee approach: A scoping review.
Nutr. and Food Sci Res., 7(2), 1-12
4 Murugesh, C.S., Subramanian, R.
Applications of enzymes in processing
green tea beverages:
Impact on antioxidants. In Processing and
Impact on Antioxidants in Beverages. 1st
Ed., Victor Preedy, 99-108, London,
Academic Press, 2014
5 www.amano-enzyme.com/custom-
enzymes-help-get-more-from-ready-
to-drink-coffee-tea-production/
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