JPH11228565A - Tea leaf tannin, its production, and drink and food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a tea leaf tannin substantially free from caffeine or the like in the production of tea leaf tannins. SOLUTION: After an extract of a tea is treated by allowing the extract to come into contact with a cation exchange resin, ethanol is added to the treated liquid to form precipitates, and the precipitates are removed by filtration.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to tea leaf tannins,
More specifically, the present invention relates to tea leaf tannins from which caffeine has been substantially removed, a method for producing the same, and foods and beverages containing the same.

[0002]

2. Description of the Related Art Tea leaf tannins are collectively referred to as tea catechins or tea polyphenols, and are referred to as l-epigallocatechin gallate, l-epigallocatechin, l-epicatechin gallate, l-epicatechin, d-gallocatechin, d
-Consisting of a mixture of catechin, theogalin, chlorogenic acid, etc. It is known that the tea leaf tannins have an antioxidant action, an antibacterial / bacteriostatic action, a mutation suppressing action, a blood cholesterol regulating action, a blood pressure rise suppressing action, a blood sugar rise suppressing action, and the like. As a result of the antioxidant and antibacterial and bacteriostatic activities of this tea tannin,
Tea leaf tannins have been used as additives derived from highly safe natural products, for example, as anti-caries agents to be incorporated into food and drink preservatives and oral hygiene products. Have been done. Conventionally, as a method for obtaining tea leaf tannins, a method of extracting tea leaves with hot water or an organic solvent and concentrating the tea leaves is generally used.A tea leaf extract obtained by this method contains a large amount of caffeine. I have. Caffeine is useful because it has effects such as wakefulness and recovery from fatigue, but it has physiological activities such as central nervous system excitability and inotropic activity. Absent. Therefore, conventionally, various methods for separating and purifying caffeine from a tea leaf extract have been studied and proposed. For example, a liquid-liquid extraction method in which a tea extract is washed with chloroform and then transferred to an organic solvent such as ethyl acetate (Japanese Patent Laid-Open No. 59-21)
No. 9284), a method for producing tea catechins in which a tea extract is treated with a synthetic adsorbent and eluted with a hydrophilic organic solvent (Japanese Patent Application Laid-Open Nos. 2-311474 and 6-9607); , The catechins are adsorbed to gel beads, washed with a low-content aqueous ethanol solution, and then eluted with a high-content ethanol aqueous solution (Japanese Patent Publication No. 5-79071). Ultrafiltration of tea extract A method for producing polyphenols to be passed through a membrane (Japanese Patent Publication No. 6-86471), a method for producing a novel food material using tea leaves as raw materials by extracting tea leaves with an acidic liquid and then fractionating with an adsorbent or a separation membrane ( JP-A-6-133729
JP-A-8-109178), a method for producing a low-content caffeine tea polyphenol in which caffeine is removed by treating a tea extract with a synthetic adsorbent under alkaline conditions.
Has been proposed.

[0003]

However, tea tannins obtained by the conventional production method have a content of 0.1 to 1%.
Contains caffeine, and when added to foods and drinks, caffeine is substantially removed when compared to ca. 0.01-0.05%, which is a content that can neglect the physiological activity of caffeine. It was hard to say that it was. Therefore, an industrially advantageous production method capable of obtaining tea leaf tannins from which caffeine has been removed to the above degree has been demanded.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. As a result, the tea extract was contacted with a cation exchange resin, and then the treated solution was added with ethanol. Was added to form a precipitate, and the precipitate was removed by filtration. As a result, it was found that tea leaf tannins from which caffeine had been removed to the above extent could be obtained, and the present invention was completed. That is, the present invention provides a tea leaf characterized in that after the tea extract is subjected to a contact treatment with a cation exchange resin, ethanol is added to the treated liquid to form a precipitate, and the precipitate is removed by filtration. A method for producing tannins, tea leaf tannins having a caffeine content of 0.05% or less of solid content obtained by the production method, and foods and beverages containing the same.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the production method of the present invention, first, a tea extract is subjected to a contact treatment with a cation exchange resin. Examples of teas as a raw material of the tea extract include, for example, sencha, roasted tea,
Unfermented tea such as Gyokuro, Kabusecha, Tencha (green tea), Ureshino tea, Aoyagi tea, various Chinese teas (collectively referred to as pot roasted tea); Semi-fermented teas such as Guanyin tea and oolong tea; fermented teas such as black tea, Awabancha, Goishi tea, Poual tea and mate tea. These teas may use commercially available ones as they are,
By performing treatments such as grinding and grinding, the extraction of tea leaf tannins is further promoted and effective.

[0006] The above-mentioned tea extract can be prepared by a commonly used method, for example, a method in which water is supplied at a constant flow rate to raw teas packed in an extraction column to obtain a predetermined amount of extract, or tea is added to an extraction pot. And then immersed in a predetermined amount of water for a certain period of time and then separated from tea to obtain an extract, which may be appropriately selected and prepared.

[0007] The tea extract thus obtained contains a large amount of unnecessary components such as caffeine, amino acids, and sugars in addition to tea leaf tannins. In the present invention, in order to remove components other than tea leaf tannins, the above extract is subjected to a contact treatment with a cation exchange resin, and ethanol is added to the treated solution to form a precipitate, and the precipitate is filtered. Separate removal gives highly pure tea leaf tannins.

As the above cation exchange resin, a strongly acidic or weakly acidic cation exchange resin can be used, but the use of a strongly acidic cation exchange resin is more effective in obtaining the tea tannins of the present invention. It is efficient. Examples of such a strongly acidic cation exchange resin (hereinafter sometimes simply referred to as a cation exchange resin) include Diaion SK-11.
6, SK-1B (trade name, manufactured by Mitsubishi Chemical Corporation); Amberlite IR-120, IR-200 (trade name, Rohm &
Haas, trade name).

The contact treatment between the tea extract and the cation exchange resin is carried out, for example, by adding a tea extract of 1 to 5 times the amount of the resin to a column filled with the above cation exchange resin, by using SV = 1 to 5; After caffeine and amino acids are adsorbed on the cation exchange resin by passing the solution at a flow rate of, the treated solution is neutralized with an aqueous solution of sodium hydroxide as needed, and the pH is adjusted to around 6 to 7.

[0010] Then, ethanol is added to the treatment liquid to generate a precipitate. If the treatment liquid is concentrated to a liquid amount in which a precipitate is likely to be formed before adding ethanol, the amount of ethanol used can be reduced, which is more economical.
Specifically, the treatment liquid is formed at a Brix degree (hereinafter, abbreviated as Bx) of 20 to 80 degrees, more preferably Bx 40 to 60 degrees.
After concentration, ethanol is added in an amount of 1 to 10 times, more preferably 3 to 5 times the weight of the concentrated solution, thereby dissolving the remaining amino acids and sugars, which cannot be completely removed by the cation exchange resin, in ethanol. The components can be allowed to settle.

Finally, these precipitates are removed by ordinary filtration means,
For example, tea leaf tannins having a low caffeine content can be obtained by removing the filtrate by filtration with filter paper or diatomaceous earth and collecting and concentrating ethanol from the filtrate. If desired, the concentrate can be further made into a dry powder by a usual drying method, for example, a vacuum drying method.

The tea tannins obtained according to the present invention include:
Since the caffeine content is 0.05% or less (in terms of solids) and caffeine is substantially removed, the physiologically active action of caffeine is negligible even when incorporated in foods and drinks. . The tea leaf tannins of the present invention can impart not only the quality stabilizing effect or preservation effect of foods and drinks, but also the effects of preventing tooth decay, removing bad breath and the like to the foods and drinks. It can be applied to a wide range of foods and drinks such as confectionery, dairy products, fish meat products, animal meat products, various noodles, processed foods, and the like. For example, palatable beverages and drinks such as coffee, black tea, green tea, oolong tea, soft drinks, and nutritional drinks; frozen desserts such as ice cream and popsicles; Dairy products such as butter, margarine, and yogurt; and their commercial value can be enhanced by blending them in foods and drinks such as fish and animal meat products such as ham and sausage. In addition, by applying to oral hygiene products, cosmetics, pharmaceuticals, and the like, the functionality of tea leaf tannins can be imparted to them.

[0013]

Next, embodiments of the present invention will be described in more detail with reference to Examples and Comparative Examples. Note that the present invention is not limited to the following embodiments.

Example 1 400 g of green tea was extracted with 4,000 g of soft water at 40 ° C. for 2 hours to obtain 3,040 g of a B × 4 degree tea extract. Next, a column packed with 350 ml of a cation exchange resin "Diaion SK-1B" (trade name, manufactured by Mitsubishi Chemical Corporation)
3,040 g of the tea extract obtained above was passed through at SV = 2 to 3, and 3,320 g of the contact-treated solution (Bx3 degrees, pH2.
0) was obtained. This treatment liquid was adjusted to pH 6.0 with a 10% aqueous sodium hydroxide solution, and then concentrated under reduced pressure to obtain 164 g of a concentrated liquid.
(Bx60 degrees) was obtained. Add 480 ethanol to this concentrate.
g was added and stirred to produce a precipitate such as an amino acid, which was filtered through diatomaceous earth to remove the precipitate. Further, ethanol was recovered from the filtrate under reduced pressure, concentrated and dried to obtain 60 g of tea leaf tannins powder (Product 1 of the present invention). Invention product 1
Was analyzed by high performance liquid chromatography to find that the tannin content was 37.8% and the caffeine content was 0.0
3%. For comparison, the extract obtained by extracting the green tea used in Example 1 in the same manner as in Example 1 was concentrated without any treatment with a cation exchange resin and then dried to obtain a powder. The tannin content was 2
3.6%, caffeine content was 4.7%. Therefore, the caffeine content / tannin content of the product 1 of the present invention was 1/1261, while the caffeine content / tannin content of the comparative reference product was 1/5. Was 99.6%.

Example 2 600 g of oolong tea was extracted with 6,000 g of hot water at 95 ° C. for 2 hours to obtain 5100 g of an extract having a B × 4 degree. Next, 5,100 g of the extract obtained above was passed through a column packed with 860 ml of the cation exchange resin “Diaion SK-1B” (same as above) at SV = 2 to 3, and 5,300 g of the contact treatment liquid (Bx 3 degrees, pH 1.8) was obtained. This treated liquid was adjusted to pH 6.0 with a 10% aqueous sodium hydroxide solution and then concentrated under reduced pressure to obtain 282 g of a concentrated liquid (Bx60 °). 850 g of ethanol was added to this concentrated liquid and stirred,
A precipitate such as an amino acid was generated, and the precipitate was removed by diatomaceous earth filtration. Further, ethanol was recovered from the filtrate under reduced pressure, concentrated and dried to obtain oolong tea tannin powder 6.
5 g was obtained (Product 2 of the present invention). As a result of analyzing the product 2 of the present invention by high performance liquid chromatography, the tannin content was 39.6% and the caffeine content was 0.01%.
For comparison, the extract obtained by extracting the oolong tea used in Example 2 in the same manner as in Example 2 was concentrated and dried without contact treatment with a cation exchange resin to obtain a powder. It had a tannin content of 26.9% and a caffeine content of 7.6%. Therefore, the caffeine content / tannin content of the product 2 of the present invention was 1/39.
60, whereas the comparative reference product had a caffeine content / tannin content of 1 / 3.5, and the product of the present invention 2
Was 99.9%.

COMPARATIVE EXAMPLE 1 A tea leaf extract obtained in exactly the same manner as in Example 1 was used under the alkaline conditions described in Japanese Patent Application Laid-Open No. 8-109178 cited in [Prior Art] under the conditions of a synthetic adsorbent " P-20
7 "to obtain tea leaf tannins. 122 g of tea leaf tannin powder was obtained from 400 g of green tea.
As a result of the analysis, the tannin content was 47.3% and the caffeine content was 0.6%. The content of caffeine was 20 times as large as that of the product 1 of the present invention, which also indicates that the product of the present invention is tea tannins from which caffeine has been substantially removed.

Example 3 Using the product 1 of the present invention, a tea leaf tannin-containing chocolate was prepared in the following amount (% by weight). Sugar 46.50 Cocoa mass 20.00 Whole milk powder 16.50 Cocoa butter 16.50 Lecithin 0.40 Vanilla flavor (Hasegawa flavor) 0.04 Tea tannin powder (Product 1 of the present invention) 0.10──── １０ 100.04 The obtained chocolate had a richer taste than that of the non-added chocolate, and had a rich feeling.

Example 4 Oolong tea tannin-containing candies were prepared using the product 2 of the present invention in the following amounts (% by weight). Sugar 47.0 Candy syrup 47.0 Water (15.0) Herbal extract (Hasegawa spice) 6.0 Lemon essence (Hasegawa spice) 0.10 Oolong tea tannin powder (Product 2 of the present invention) 0.40── １００ 100.50 A refreshing throat candy with lemon flavor was prepared.

Example 5 Using the product 1 of the present invention, a tea leaf tannin-containing sachet was prepared in the following amount (% by weight). Flour 48.1 Sugar 22.5 Butter 15.4 Chicken egg 9.8 Salt 0.2 Baking powder 0.64 Skim milk powder 2.0 Matcha 0.89 Vanilla essence (Hasegawa spice) 0.10 Matcha essence (Hasegawa spice) 0.07 Tea tannin powder (Product 1 of the present invention) 0.30 Water (0.20) １０ 100.00 The resulting sable is lighter and crisper than the one without additives It was a sable that you could enjoy the texture and the flavor of matcha with more aroma.

Example 6 A tea tannin-containing soft candy was prepared using the product 1 of the present invention in the following amount (% by weight). Albumin 0.70 water (30.0) sugar 55.0 syrup 35.0 hardened oil 6.00 mixed fruit extract (manufactured by Hasegawa Inc.) 3.00 fruit essence (manufactured by Hasegawa Inc.) 0.15 orange natural pigment ( Hasegawa Koryo Co., Ltd.) 0.01 Tea leaf tannin powder (Product 1 of the present invention) 0.15０．０１100.01 The obtained soft candy is richer in fruit flavor and mouth than the non-added soft candy. It was a soft candy with good taste and taste.

Example 7 Using the product 2 of the present invention, a oolong tea leaf tannin-containing beverage was prepared in the following amount (% by weight). Oolong tea tannin powder (Product 2 of the present invention) 1.26 Vitamin C 0.02 Oolong tea flavor (manufactured by Hasegawa Koryo Co., Ltd.) 0.01 Water 98.73────────100.02 Less bitter than additive ones,
It had a refreshing taste and was easy to drink.

[0022]

According to the method of the present invention, tea leaf tannins from which caffeine has been substantially removed can be obtained, and even if added to food or drink, there is no physiological activity of caffeine, so that the food and drink can be safely consumed. It is possible to provide a tea leaf tannin-containing food or drink that can be used.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 2/52 A61K 35/78 C 2/38 A23L 2/00 B A61K 35/78 F (72) Inventor Satoru Shiraishi Kawasaki, Kanagawa Prefecture 335 Karuku Hasegawa, Nakahara-ku, Ichikawa, Japan (72) Inventor Kenkichi Sugiyama 2-1-1 Shimosueyoshi, Tsurumi-ku, Yokohama-shi, Kanagawa Prefecture Inside the laboratory of Morinaga Confectionery Co., Ltd. 2-1-1 Shimosueyoshi, Tsurumi-ku, Morinaga Confectionery Co., Ltd. (72) Inventor Satoshi Shiramizu 2-1-1, Shimosueyoshi, Tsurumi-ku, Yokohama-shi, Kanagawa Prefecture, Morinaga Confectionery Co., Ltd.

Claims (3)

[Claims] 1. A tea leaf tannin comprising the steps of contacting a tea extract with a cation exchange resin, adding ethanol to the treated solution to form a precipitate, and removing the precipitate by filtration. Manufacturing methods. 2. Tea leaf tannins having a caffeine content of 0.05% or less of the solid content obtained by the production method according to claim 1. 3. A food or drink comprising the tea tannins according to claim 2.