CN101600353B - Cakes - Google Patents
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- CN101600353B CN101600353B CN200880003068.8A CN200880003068A CN101600353B CN 101600353 B CN101600353 B CN 101600353B CN 200880003068 A CN200880003068 A CN 200880003068A CN 101600353 B CN101600353 B CN 101600353B
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Abstract
A confectionery having good texture, brightness and flavor is provided despite inclusion of a great deal of catechins. The confectionery is obtained by adding a purified product of catechins-containing plant extract to grain flour such that from 0.7 to 7 weight parts of catechins can be incorporated per 100 weight parts of the grain flour. The purified product of catechin-containing plant extract has a catechins/tannins weight ratio of from 0.81 to 1.10.
Description
Technical field
The present invention relates to be combined with the cakes of catechin.
Background technology
Known catechin is except having the function as antioxidant that is widely known by the people, also have the physiological actions such as alpha-amylase activity inhibition, cholesterol absorption inhibition and (refer to Patent Document 1,2), for being engaged in various food, it is studied in recent years.As this catechin, owing to being added in food, therefore be widely used the catechin from plants such as tea, grape, apple, soybean.
On the other hand, in the cake such as spongecake (sponge cake), cream cake, chiffon cake, roll cake, swiss roll, bubble cottonrose hibiscus (bouchee), annual-ring shaped cake volume, pound cake, cheese cake, cake steaming and cooky, biscuit, calorie rod baked confectioneries such as (calorie bar), for pastel, good mouthfeel requirement to some extent, as the technology of correspondence, implement the cooperation of emulsifying agent, grease, saccharic etc. or the cooperation of the emulsion that consisted of by these materials etc.
Because this situation, so far, although the cakes of various cooperation tea extractions etc. has been proposed,, due to the distinctive taste of the catechins such as astringent taste, therefore be difficult to coordinate in a large number in cakes.Disclose the example that coordinates the Tea Polyphenols of 0.6 weight portion with respect to 100 weight portion cake premixs in patent documentation 3, but astringent taste is remarkable, also discloses by and improved with polyol fatty acid ester and neutral lipid the technology of local flavor.But, due to polyol fatty acid ester and neutral lipid and use cooperation consisted of restriction, therefore expect the technology of improving local flavor that the free degree is larger.
Disclose in patent documentation 4 in addition, with respect to the wheat flour that uses in the 100g cooky, coordinated 228mg as the example of Epigallo-catechin gallate (EGCG), also disclose and added emulsification Polyphenols preparation to reduce the technology of astringent taste.But, owing to restricting to some extent aspect the use form of preparation, therefore expect the technology of improving local flavor that the free degree is larger.
In addition, disclose a kind of beverage/food, contained the tealeaves tannins that obtains with cation exchange technology and ethanol sedimentation by also.Particularly, with respect to the wheat flour of 100 weight portions, coordinate the approximately tealeaves tannins of 0.6 weight portion, thereby obtain beverage/food crisp, that mouthfeel is pastel, but do not mention (referring to Patent Document 5) for the effect under high concentration.Disclose in addition a kind of bakery that contains the abundance of food fiber, this food fiber contains 1～5 % by weight as the catechin of antioxidant, still, is also having further room for improvement (referring to Patent Document 6) such as aspects such as local flavors.
Patent documentation 1: JP 60-156614 communique
Patent documentation 2: Unexamined Patent 3-133928 communique
Patent documentation 3: JP 2001-309764 communique
Patent documentation 4: JP 2001-316259 communique
Patent documentation 5: Unexamined Patent 11-228565 communique
Patent documentation 6: JP 2003-250431 communique
Summary of the invention
Namely, the invention provides a kind of cakes, this cakes is with respect to 100 weight portion flour classes, add the refining thing of the plant extract that contains catechin so that catechin content is 0.7～7 weight portion, and cooking and making obtains, wherein, this to contain in the refining thing of plant extract of catechin be 0.81～1.10 cakes with the content of the catechin of high effective liquid chromatography for measuring with the ratio (hereinafter referred to as catechin/tannin weight ratio) of the tannin content of Tartrate-Fe method mensuration.
The specific embodiment
If when making cakes, in order to obtain the physiologic effect of catechin, for example with respect to 100 weight portions take wheat flour as main flour class, a large amount of above-mentioned tea extractions etc. that coordinate, the amount that makes catechin is the above words of 0.7 weight portion, owing to further producing bitter taste from this extract, astringent taste etc., cause local flavor to descend, smaller volume.And the lightness of also finding to have produced resulting cakes is the problem of step-down also.
Therefore, the invention provides a kind of cakes, this cakes coordinates the catechin of the physiologically active that has in a large number expectation so that with respect to 100 weight portions take wheat flour as main flour class, more than 0.7 weight portion, and mouthfeel, lightness, local flavor are all good as the amount of catechin.
the inventor uses the various materials that contain catechin to make cakes, to its mouthfeel, local flavors etc. have carried out making great efforts research, found that, it is 0.81～1.10 the refining thing of the plant extract that contains catechin by the weight ratio of using catechin/tannin, add the refining thing of the plant extract that contains catechin, so that with respect to the flour class of 100 weight portions, the use level of catechin is 0.7～7 weight portion, and cooking and the lightness of the cakes made is high, the just melt in the mouth sense that has when eating in mouth is good, and the soft mouthfeel that is easy to eat, excellent flavor.
Cakes of the present invention, although add a large amount of catechins, but the bitter taste that presents, astringent taste, astringent taste are little, lightness is also high, and the original local flavor (for example, butter local flavor and egg local flavor) of cakes is also good, can not occur half-cooked in mouth when eating, have the good and wieldy mouthfeel of just melt in the mouth sense, and, the effect as the desired light mouthfeel of cakes had.
Cake of the present invention is take flour class (A) as main material, interpolation is as the refining thing (B) of the plant extract that contains catechin of one of auxiliary material, so that with respect to the flour class (A) of 100 weight portions, the use level of catechin is 0.7～7 weight portion, and cooking and making.
In the present invention, so-called catechin refers to non-polymerized katechin, to combine the non-body surface catechins such as catechin, nutgall catechin, catechin and gallate and nutgall catechin gallic acid ester, and the general name of the table body catechins such as epicatechin, epigallocatechin, L-Epicatechin gallate and Epigallo-catechin gallate (EGCG).
And in the present invention, so-called tannin except comprising above-mentioned catechin, also comprises condensed type tannin, water-disintegrable tannin.
The amount of the catechin in the present invention, be under the condition of putting down in writing in an embodiment by the value of high effective liquid chromatography for measuring, the amount of tannin is the value of measuring by Tartrate-Fe method under the condition of putting down in writing in an embodiment.
Cakes of the present invention is to add the refining thing of plant extract that (B) contains catechin, so that with respect to 100 weight portion flour classes, the use level of catechin is 0.7～7 weight portion, and makes.But from viewpoints such as local flavor, physiologic effect, lightness, volumetric expansion and mouthfeel, antioxidant effects, more than the use level of catechin is preferably 0.8 weight portion, more preferably more than 1 weight portion, more preferably more than 2 weight portions.From the viewpoint of bitter taste, astringent taste, the cooperation upper limit of catechin is preferably below 6 weight portions, more preferably below 5 weight portions, is particularly preferably below 3 weight portions.That is, be preferably 0.8～6 weight portion, be particularly preferably 1～5 weight portion, more preferably 2～5 weight portions.
In the present invention, use catechin/tannin weight ratio is 0.81～1.10 the refining thing of the plant extract that contains catechin.Be that the situation of 0.81～1.10 extraneous refining thing etc. is compared with using catechin/tannin weight ratio, when use should be made with extra care thing, the lightness of cakes is high, cubical expansivity is good, be not easy to occur half-cooked in mouth, have the mouthfeel that the just melt in the mouth sense is good and be easy to eat, and bitter taste, astringent taste etc. are reduced also, local flavor improves.
The weight rate of the catechin/tannin of the refining thing (B) of the plant extract that contains catechin that coordinates in cakes of the present invention, viewpoint from local flavor, tone is 0.81～1.10 especially, be preferably 0.82～1.10, more preferably 0.85～1.10.In the situation that the weight ratio of catechin/tannin is lower than 0.81, owing to having coordinated simultaneously other a large amount of impurity in order to coordinate catechin, this quality to operability and cakes, particularly local flavor have caused bad impact, and be therefore not preferred.
In addition, the ratio that contains gallate body in the refining thing (B) of plant extract of catechin is preferably below 75 % by weight.Herein, the ratio of so-called gallate body is the amount of gallate body in whole catechins that represents with % by weight, be the gallate body that is called catechin and gallate, nutgall catechin gallic acid ester, L-Epicatechin gallate and Epigallo-catechin gallate (EGCG) as above that exists from whole catechins, and the non-gallate body that is called catechin, nutgall catechin, epicatechin and epigallocatechin calculate.Be catechin below 75 % by weight by using this gallate body, obtain easily that lightness is high, cubical expansivity good, the cakes of good mouthfeel, raciness.The ratio of preferred gallate body is 5～70 % by weight, 10～65 % by weight more preferably, and more preferably in the scope of 20～60 % by weight, more preferably 20～45 % by weight, be particularly preferably 20～40 % by weight.
In addition, more than the catechin concentration that contains the refining thing (B) of plant extract of catechin is preferably 40 % by weight, 41～95 % by weight more preferably, more preferably 45～90 % by weight, be particularly preferably 50～85 % by weight.
And, the refining thing (B) of plant extract that contains catechin, from reducing the viewpoint from the local flavor of selecting caffeine in the heart, preferably coffee is because of poor refining thing, therefore, its caffeine/catechin is preferably below 0.20 than (weight ratio), more preferably below 0.10, is particularly preferably below 0.06.
And, as the refining thing (B) of the plant extract that contains catechin, can enumerate the refining thing of the extracts such as tea, grape, apple, soybean, the refining thing of preferred green-tea extract wherein, for example the concentrate by purified green-tea extract or green-tea extract obtains.The concentrate of so-called green-tea extract, particularly, can enumerate the aqueous solution of the concentrate of green-tea extract, the material that is combined with green tea extractive liquor in the concentrate of this green-tea extract or the powder of green-tea extract etc. herein.The concentrate of so-called green-tea extract herein, refer to and to extract by hot water or water-miscible organic solvent the solution that obtains from green tea, therefrom remove portion of water, thereby the material that the concentration that makes catechin is improved, as its form, can enumerate the various forms such as solid, the aqueous solution, pulpous state.In addition, green-tea extract refers to not carry out the extract of concentrated or purification operations.As the commercially available product of the concentrate of green-tea extract, can enumerate " Teafuran " of " Polyphenon ", her rattan garden Co., Ltd. of Mitsui Norin Co., Ltd., " Sunphenon " of Taiyo Kagaku Co., Ltd. etc.
The method for preparing the refining thing (B) of plant extract that contains catechin as the concentrate made from extra care these green-tea extracts, the concentrate that can enumerate green-tea extract is suspended in the mixture of water or the organic solvents such as water and ethanol, remove the precipitation of generation, then remove the method for anhydrating with organic solvent.
In addition, except the above-mentioned processing of removing precipitation, can enumerate following methods: the method that at least a kind of material that (i) interpolation is selected in green-tea extract is processed from active carbon, Emathlite and atlapulgite; (ii) process the method for green-tea extract with tannase; And (iii) process method of green-tea extract etc. with synthetic adsorbent.
As the refining thing (B) of the plant extract that contains catechin, can be to use the water-miscible organic solvents such as hot water or ethanol that tealeaves is extracted, extract concentrated again and then the refining material that forms, or extract is carried out the directly refining material that forms.
Form as the refining thing (B) of the plant extract that contains catechin, can enumerate aqueous, pulpous state, the form arbitrarily such as Powdered, but, only coordinate egg to make the situation of embryo of silkworms in cakes by being unworthy of Heshui, even perhaps for example add water, the amount of water also seldom situation is many, from the viewpoint of the viscosity of adjusting embryo of silkworms, does not preferably add unnecessary water.For example, owing to adding unnecessary water, the egg of cooperation must reduce, and result has caused bad impact to giving the original local flavor of egg and mouthfeel.Thereby, preferably adopt moisture rate lower than the refining thing of the plant extract that contains catechin of the powder morphology of 10 % by weight.
cakes of the present invention, except using flour class (A) as main material, make with extra care thing (B) as beyond auxiliary material with the plant extract that contains catechin, can also suitably use grease (C), carbohydrate (D), yeast, yeast food, water, dairy products, salt, condiment (sodium glutamate class and nucleic acid), anticorrisive agent, vitamin, the hardening agents such as calcium, protein, emulsifying agent, amino acid, the chemically expansible agent, pH adjusting agent, spices, pigment, the dry fruits such as raisins, nut, wheat bran, the wholegrain powder, chocolate and chocolate-like etc.
Cakes of the present invention, the content of preferred catechin is more than 0.1 quality %, more preferably more than 0.15 quality %, more preferably more than 0.2 quality %.Owing to containing a large amount of catechins, can more effectively obtain the physiologic effect of catechin.In addition, the content of catechin from the viewpoint of taste, is preferably below 3 quality %, more preferably below 2 quality %.
As flour class (A) used in the present invention, so long as flour class used in common cakes, just can coordinate, can enumerate from the starch based of wheat flour, rice, corn, waxy corn (waxy corn), tapioca etc. and producing starch class thereof etc.As wheat flour, mainly use weak strength flour.Usually the classification of wheat flour is to define with the protein content in wheat flour, and weak strength flour is defined as 6.5～8% protein content.
As grease (C), so long as grease used in common cakes, just can coordinate, animal raw fat, vegetative grease can, have plastic grease as butter, lard, margarine, butter etc., the fixed oil that unthickened fuel or its hydrogenation form (solid fat), the multiple grease of ester exchange wet goods all can use separately or use multiple.From the viewpoint of the mouthfeel of cakes, the use level of grease (C) is preferably 2～300 weight portions with respect to 100 weight portion flour classes, and more preferably 5～200 weight portions, be particularly preferably 10～100 weight portions.Especially when dessert be in the situation of cake, the aspect of the mouthfeel of foaming characteristic, foam stability and ready-made cake when making the cake embryo of silkworms and preferred.
As carbohydrate (D), so long as carbohydrate used in common cakes just can coordinate.Particularly, can use the monosaccharides such as glucose, fructose, galactolipin; Sucrose, maltose, malt sugar, opposite sexization sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin etc. do not have the polysaccharide of disaccharides; The reduced sugars such as glucidtemns.These carbohydrates can use a kind or make up more than 2 kinds and to use.From the viewpoint of operability and local flavor, the use level of the carbohydrate in the present invention (D) is preferably 50～300 weight portions with respect to 100 weight portion flour classes, and more preferably 75～250 weight portions, be particularly preferably 90～200 weight portions.
In addition, as other sweetener, can use the glycitols such as D-sorbite, maltitol, xylitol; Sucralose, Aspartame, acesulfame potassium etc.
For enriched nutritive and improve mouthfeel, preferably coordinate protein.As protein, from improving the viewpoint of mouthfeel, as long as present viscosity water-soluble the time, can enumerate lactoprotein and plant animal protein etc.As lactoprotein, can enumerate casein-sodium, calcium caseinate, rennet casiea, MC, whey, lactalbumin, lactoglobulin etc.These protein can use separately, perhaps therefrom select to mix more than 2 kinds and use.From the viewpoint of mouthfeel and local flavor, in the present invention, the use level of protein with respect to 100 weight portion flour classes, is preferably 0.01～20 weight portion, and more preferably 0.1～15 weight portion, be particularly preferably 0.5～10 weight portion.
As emulsifying agent, so long as emulsifying agent used in common cakes just can coordinate, for example, can enumerate fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester, propylene diol fatty acid ester, lecithin, lecithin derivative etc.These emulsifying agents can use separately, but the preferred mixture more than 2 kinds that is selected from wherein that uses, and reason is to improve the dispersiveness of emulsifying agent self, and can improve operability and mouthfeel, particularly can realize anti-oxidant when preserving.Oxidation resistant viewpoint in the time of from operability and preservation, in the present invention, the use level of emulsifying agent with respect to 100 weight portion flour classes, is preferably 0.01～15 weight portion, and more preferably 0.1～10 weight portion, be particularly preferably 0.2～7 weight portion.
And the foaming characteristic, the foam stability that cause in order more effectively to bring into play emulsifying agent preferably make the dispersiveness of emulsifying agent improve.Herein, emulsifying agent preferably uses with the emulsification form together with carbohydrate, grease etc.The material that makes emulsifying agent and carbohydrate and grease become the emulsification form is commonly referred to as foaming characteristic preparation or foaming characteristic grease and uses.As the composition of this foaming characteristic grease, from the viewpoint of foaming characteristic, foam stability, preferably in the foaming characteristic grease, emulsifying agent is 5～30 % by weight, and carbohydrate is 5～40 % by weight, and grease is 5～30 % by weight, and water is 5～40 % by weight.
So-called cakes in the present invention is to add above-mentioned auxiliary material and appropriate egg or water to make embryo of silkworms in the flour classes such as wheat flour as main material, then by the general name of the dessert that cooking obtains such as curing.In these cakes, comprise cake and baked confectionery.Herein, cake refers to spongecake, cream cake, chiffon cake, roll cake, swiss roll, bubble cottonrose hibiscus cake, annual-ring shaped cake volume, pound cake, cheese cake, cake steaming etc.In addition, the present invention also is applicable to embryo of silkworms is imposed the cakes such as the steamed bun that the heating process such as cures and obtain, baked donut, pancake, bronze gong burning, modern river burning, and the cake in the present invention also comprises these cakes.
Cake of the present invention comprises that the common consumption time limit is the half bright cake that the bright cake of 3～4 days and consumption time limit is 1～6 month.
As the manufacture method of cake of the present invention, can enumerate method that method, yolk and albumen that whole mixing (all-in mix) method, yolk and the albumen of common employing separately stirs stirs together etc.Its cooking condition is suitably set according to the kind of above-mentioned cake.
In the so-called baked confectionery of the present invention, comprise following material: the hard hard type of mouthfeel as cracknel and hardlack etc.; The tart of making as utilizing the cooky embryo in waffle, pretzel (Pretzel), soft biscuit (comprising cooky), tart cup, pie, be used for the soft soft type of mouthfeel the coating (cure and form) etc. of muskmelon bread and cream puff etc. after adding the cooky embryo on bread embryo or muffin embryo; And the biscuit that has the mouthfeel between hard type and soft type as common biscuit.
Baked confectionery of the present invention is made by the embryo of silkworms that has coordinated above-mentioned raw materials is cured.In its method for making, can use the method for makings such as sugar and oil mixing method (Sugar batter), powder oil mixing method (Flour batter) to make embryo of silkworms.Can also adopt pressing mold hardlack (cuttinghard biscuit), pressing mold soft biscuit (cutting soft biscuit) (embossing), rotation biscuit (rotarybiscuit), moulding to squeeze the method for makings such as flower biscuit (wire-cut biscuit), route pressed biscuit, stock's biscuit (deposited biscuit) (American batter (dropped)), manual biscuit (hand madebiscuit).Its baking conditions is according to the kind of above-mentioned baked cake and suitable setting.
Embodiment
(assay method of non-polymerized katechin)
Being determined as follows of non-polymerized katechin in the catechin preparation carried out: with distilled water diluting catechin preparation, pass through again filter (aperture: 0.8 μ m) filter after, the high performance liquid chromatograph (model SCL-10AVP) that uses Shimadzu Seisakusho Ltd. to make, and load onto the phase chromatography-use packed column L-Column that imports octadecyl
TMODS (4.6mm
* 250mm; Juridical person's chemical substance evaluation study mechanism makes), use A liquid and B liquid to measure according to gradient method under 35 ℃ of column temperatures.And the condition of mensuration is: mobile phase A liquid is the distilled water solution that contains 0.1mol/L acetic acid, and B liquid is the acetonitrile solution that contains 0.1mol/L acetic acid, and the sample injection rate is 20 μ L, and UV detector wavelength is 280nm.
(assay method of catechin in cakes)
Cakes after adopting 15g freeze-dried, with mixed solution (weight rate is 8: 2) the 30mL mechanical shaking extraction of the oxalic acid of methyl alcohol and 0.5mg/mL concentration 2 times, 20mL mechanical shaking extraction 1 time.Extraction time is respectively 10 minutes.After this, carry out centrifugation (condition: 2500r/min, 5 minutes) to extracting solution.Supernatant with after tampon filtration centrifugation obtains analytical sample solution.With the analytical sample solution that obtains, carry out quantitatively according to above-mentioned " mensuration of non-polymerized katechin ".
(assay method of tannin)
Being determined as follows of tannin: according to Tartrate-Fe method, use progallin A as titer, try to achieve the conversion amount (list of references: " green tea polyphenols " beverage/food effectively utilizes technology series NO.10 with functional material) of gallic acid.5mL makes sample 5mL color development with tartaric acid iron titer, is settled to 25mL with phosphate buffer, measures absorbance at the 540nm place, tries to achieve tannin from calibration curve according to progallin A.
The modulation of tartaric acid iron titer: with distilled water, 100mg ferrous sulfate 7 hydrates and 500mg potassium sodium tartrate are made the solution of 100mL.
The modulation of phosphate buffer: mix 1/15mol/L disodium phosphate soln and 1/15mol/L sodium dihydrogen phosphate, and adjust pH to 7.5.
(assay method of caffeine)
Use following apparatus.
HPLC (manufacturing of Hitachi company)
Plotter: D-2500, detector: L-4200
Pump: L-7100, automatic sampler: L-7200
Post: lnertsil ODS-2, internal diameter 2.1mm * long 250mm
Analysis condition is as described below.
Sample size: 10 μ L, flow: 1.0mL/min
UV spectrophotometer measuring wavelength: 280nm
Elutriant A:0.1mol/L aqueous acetic acid, elutriant B:0.1mol/L acetate acetonitrile solution
Concentration gradient condition (volume %)
Time (minute) elutriant A elutriant B
0 97 3
5 97 3
37 80 20
43 80 20
43.5 0 100
48.5 0 100
49 97 3
62 97 3
The retention time of caffeine is 27.2 minutes.
The area % that tries to achieve from here tries to achieve % by weight according to standard substance.
(assay method of catechin preparation moisture rate)
Weighing 2～3g catechin preparation is put into the thermostat 2 hours that is set as 105 ℃, with the weight difference before and after putting into as amount of moisture, with the weight of putting into front catechin preparation except the resulting percentage of amount of moisture as catechin preparation moisture rate.
Production Example
(green-tea extract: Polyphenon HG)
In the solid composition, the concentration of non-polymerized katechin is 33.7 % by weight.
The ratio of gallate body is 51 % by weight.
Non-polymerized katechin/tannin weight ratio is 0.69.
(agricultural of catechin preparation (i) Mitsui company make POL-JK)
In the solid composition, non-polymerized katechin concentration is 30.6 % by weight.
The ratio of gallate body is 50 % by weight.
Non-polymerized katechin/tannin weight ratio is 0.80.
Moisture rate 6.8 % by weight of catechin preparation (i).
(catechin preparation (ii) sun Chemical Corporation make Sunphenon 100S)
In the solid composition, non-polymerized katechin concentration is 74.8 % by weight.
The ratio 75.7 of gallate body is % by weight.
Non-polymerized katechin/tannin weight ratio is 0.77.
(manufacturing of catechin preparation (iii))
Under normal temperature, 250r/min stirring condition, make 200g green-tea extract (PolyphenonHG, Tokyo Food Techno company makes) be dispersed in the ethanol water of 800g 68 % by weight, after dropping into 35g Emathlite MIZUKA-ACE#600 (manufacturing of marshy land chemical company), continued stir about 10 minutes.Then, with No. 2 Filter paper filterings.Then, add the 20g active carbon and again use Filter paper filtering No. 2.Molecular filter with 0.2 μ m aperture refilters again.Add the 200g ion exchange water in filtered fluid, at 40 ℃, 0.0272kg/cm
2Under remove ethanol, adjust catechin concentration with ion exchange water and obtain green-tea extract.Further freeze-dried above-mentioned green-tea extract, obtain pulverous catechin preparation (iii) again.
Non-polymerized katechin concentration in the solid composition of catechin preparation (iii) is 42.3 % by weight.
The non-polymerized katechin of catechin preparation (iii)/tannin weight ratio is 0.81.
The ratio of the gallate body of catechin preparation (iii) is 51 % by weight.
The moisture rate of catechin preparation (iii) is 5.4 % by weight.
(manufacturing of catechin preparation (iv))
Under normal temperature, 250r/min stirring condition, make 200g green-tea extract (PolyphenonHG, Tokyo Food Techno company makes) be dispersed in the ethanol water of 800g 95 % by weight, after dropping into 100g Emathlite MIZUKA-ACE#600 (manufacturing of marshy land chemical company), continued stir about 10 minutes.Then, with No. 2 Filter paper filterings.Then, add the 20g active carbon and again use Filter paper filtering No. 2.Molecular filter with 0.2 μ m aperture refilters again.Add the 200g ion exchange water in filtered fluid, at 40 ℃, 0.0272kg/cm
2Under remove ethanol, adjust catechin concentration with ion exchange water and obtain green-tea extract.Further freeze-dried above-mentioned green-tea extract, obtain pulverous catechin preparation (iv) again.
Non-polymerized katechin concentration in the solid composition of catechin preparation (iv) is 62.5 % by weight.
The non-polymerized katechin of catechin preparation (iv)/tannin weight ratio is 0.94.
The ratio of the gallate body of catechin preparation (iv) is 51 % by weight.
The moisture rate of catechin preparation (iv) is 3.2 % by weight.
(manufacturing of catechin preparation (v))
(Kenya produces at the 3kg green tea, large leaf) hot water that adds 88 ℃ of 45kg in, stirred 60 minutes, after intermittently extracting, after 100 purpose wire netting coarse filtrations, carry out centrifugation and operate to remove fine powder in extract, obtain (pH5.3) (the non-polymerized katechin concentration in green tea extractive liquor=0.88 % by weight of 36.8kg " green tea extractive liquor ", the ratio of the gallate body of green tea extractive liquor=51.6 % by weight, coffee is because 0.17 % by weight).Freeze-dried a part of green tea extractive liquor obtains catechin preparation (v).Non-polymerized katechin concentration in the solid composition of catechin preparation (v)=32.8 quality %, the ratio of the gallate body of catechin preparation (v) is 51.6 quality %, the caffeine of catechin preparation (v)/catechin ratio=0.193.
(manufacturing of catechin preparation (vi))
(Kenya produces at the 3kg green tea, large leaf) hot water that adds 88 ℃ of 45kg in, stirred 60 minutes, after intermittently extracting, after 100 purpose wire netting coarse filtrations, carry out centrifugation and operate to remove fine powder in extract, obtain (pH5.3) (the non-polymerized katechin concentration in green tea extractive liquor=0.88 % by weight of 36.8kg " green tea extractive liquor ", the ratio of the gallate body of green tea extractive liquor=51.6 % by weight, coffee is because 0.17 % by weight).This green tea extractive liquor is remained at 15 ℃ of temperature, to add tannase (the tannase KTFH that Kikkoman company makes with respect to the concentration of green tea extractive liquor as 430ppm, 500U/g), kept 55 minutes, solution is heated to 90 ℃, kept 2 minutes, and made enzyme deactivation, stop reaction (pH5.2).Then under 70 ℃, the condition of 6.7kpa, carry out concentration to Brix concentration as 20% take reduced pressure concentration, then carry out spray-drying and obtain pulverous catechin preparation (vi) 1.0kg that processes through tannase.Non-polymerized katechin content in the solid composition of catechin preparation (vi) is 30.5 % by weight, the ratio of the gallate body of catechin preparation (vi) is 31.6 % by weight, the caffeine of catechin preparation (vi)/catechin ratio=0.183.
(manufacturing of catechin preparation (vii))
At normal temperature, under the 250r/min stirring condition, make 100g Emathlite (MIZUKA-ACE#600, marshy land chemical company makes) be dispersed in 800g 92 quality % ethanol waters, after stir about 10 minutes, drop into the mixture of 120g catechin preparation (v), 80g catechin preparation (vi), directly at room temperature continue stir about 3 hours (pH4.1).Then, the precipitation and the Emathlite that generate with No. 2 Filter paper filterings.Add the 417g ion exchange water in the filtrate that obtains, stir about is 5 minutes under 15 ℃, 100r/min stirring condition.This mixed solution with small-sized cooling whizzer (manufacturing of work machine company of Hitachi) at 15 ℃ of lower minute isolated muddy compositions of operating temperature (6000rpm, 5 minutes).With the solution that separates and 30g active carbon (Kuraray CoalGL, Kuraray-Chemical company make) contact, the molecular filter of following again with 0.2 μ m filters.Then, the freeze-dried catechin preparation (vii) that obtains.
Non-polymerized katechin 59.5 in catechin preparation (vii) in the solid composition is % by weight, and the ratio of gallate body is 44.1 % by weight, catechin/tannin ratio=0.928, and moisture rate is 4.6 % by weight.
(manufacturing of catechin preparation (viii))
Under 25 ℃, dissolved 85g catechin preparation (vi) (tannase treatment fluid) 30 minutes with the 8415g deionized water and stirring.2048mL synthetic adsorbent SP-70 (Mitsubishi Chemical's (strain) system) is filled in stainless steel king-post 1 (internal diameter 110mm * high 230mm, volume 2185mL).With SV=1 (h
-1) 8200g (with respect to 4 times of volumes of synthetic adsorbent) tannase treatment fluid is circulated in king-post 1, the discarded liquid that sees through.Subsequently, use the water of 2048mL (with respect to 4 times of volumes of synthetic adsorbent) with SV=1 (h
-1) wash.After washing, with 4096mL 50 quality % ethanol waters (with respect to 2 times of volumes of synthetic adsorbent) with SV=1 (h
-1) circulate in king-post 1, thus " resin treatment product 1 " 4014g (pH4.58) obtained.In this extract, the content of non-polymerized katechin is 1.89 quality %, the ratio 36.2% of the gallate body of non-polymerized katechin composition.And coffee is because 0.281 quality %.Non-polymerized katechin in the solid composition of tea extraction is 60.1 quality %.Then, 8.5g granular active carbon Tai Together SGP (Futamura Chemical (strain) manufacturing) is filled in stainless steel king-post 2 (internal diameter 22mm * high 145mm, volume 55.1mL).With SV=1 (h
-1) 1000g " resin treatment product 1 " is circulated in king-post 2 (amount of active carbon is 0.4 with respect to the green-tea extract after processing through tannase).The further freeze-dried catechin preparation (viii) that obtains.77.6 % by weight of the non-polymerized katechin in this catechin preparation (viii) in the solid composition, the ratio of gallate body is 26.1 % by weight, catechin/tannin ratio=1.072, moisture rate is 3.7 % by weight.
Table 1
※ unit: weight portion
The making of＜cake 〉
The raw material of the component that use table 1 is put down in writing are made the cake of embodiment 1～8 and comparative example 1～3 by the following method.
1) weighing Malish Gold, egg, corn oil, water are placed in Quart Mixer (KANTOMIXER, model C S type 10 (manufacturing of Northeast mixer Industrial Co., Ltd)), use whipper high-speed stirred 10 seconds, break up egg.
2) above-mentioned 1) in add soft white sugar and the catechin preparation of weighing, stirring at low speed 30 seconds, middling speed stirred 2 minutes.
3) above-mentioned 2) in add weak strength flour, yeast powder, stirring at low speed is after 30 seconds, then high-speed stirred is until the proportion of embryo of silkworms reaches 0.50.
4) put into paper in No. 6 cake molds, then pour the 300g embryo of silkworms in the above into, cured under 180 ℃ 40 minutes in baking box, make cake.
5) cake that takes out after curing from cake mold is placed on the net, after at room temperature cooling 20 minutes, puts into plastic chest, then covers with Polythene Bag in the above, preserves 1 day under 20 ℃.
For embryo of silkworms and cake, carry out mensuration and the evaluation of following items.Result is displayed in Table 2.In addition, the catechin content of embodiment 2 resulting cakes is 0.21 quality %, and the ratio of gallate body is 46 quality %.
＜viscosimetric analysis condition 〉
Adopt VISCPMETER TV-10 (Toki Sangyo Co., Ltd.'s manufacturing), under 25 ℃, with test speed (TEST SPEED): the condition of 1.5rpm, set (FOUR-SPINDLE SET) with four axles: SPINDLE No.M4, CORD No.23 measure.
＜evaluation method 〉
(1) color difference measurement
Adopt beam splitting type colour difference meter (Spectro Color Meter SE2000:NIPPONDENSHOKU company make) to measure aberration, estimate with the color of the section in the centre of the laboratory being cured the cake that forms.
(2) stereometry
Adopt " laser cubing machine WinVM200 " (ASTEX company make), measure the volume of the cake of having measured in advance weight, by calculating the cake specific volume with weight except the volume that obtains.The mensuration mode adopts the 2CCD precision measure to carry out.
(3) compression stress is measured
Along thickness direction, No. 6 cakes being downcut thickness is the thin slice of 10mm, and then to downcut thickness be the thin slice of 20mm, and as sample.
Cut out the thin slice of thick 20mm * vertical 30mm * horizontal 30mm from above-mentioned section cake, as measuring sample.
The Physical Property Analysis instrument EZ Test that adopts Shimadzu Seisakusho Ltd. to make, the stress when said sample is measured it compress 50% on thickness direction.
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 | Embodiment 5 | Embodiment 6 | Comparative example 2 | Embodiment 7 | Embodiment 8 | Comparative example 3 | |
| The catechin preparation | Preparation (iii) | Preparation (iv) | Preparation (vii) | Preparation (viii) | Preparation (i) | Preparation (iii) | Preparation (iv) | Preparation (i) | Preparation (iii) | Preparation (iv) | Preparation (i) |
| Catechin concentration (% by weight) in preparation | 42.3％ | 62.5％ | 59.5％ | 77.6％ | 30.6％ | 42.3％ | 62.5％ | 30.6％ | 42.3％ | 62.5％ | 30.6％ |
| Gallic acid ester concentration (% by weight) in preparation | 51 | 51 | 44.1 | 26.1 | 50 | 51 | 51 | 50 | 51 | 51 | 50 |
| Catechin/tannin weight ratio | 0.81 | 0.94 | 0.928 | 1.072 | 0.80 | 0.81 | 0.94 | 0.80 | 0.81 | 0.94 | 0.80 |
| Catechin preparation addition (weight portion) (with respect to 100 weight portion wheat flours) | 2.4 | 1.6 | 1.68 | 1.29 | 3.3 | 11.82 | 8 | 16.34 | 16.5 | 11.2 | 22.9 |
| Catechin use level (weight portion) (with respect to 100 weight portion wheat flours) | 1 | 1 | 1 | 1 | 1 | 5 | 5 | 5 | 7 | 7 | 7 |
| Embryo of silkworms proportion | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
| Embryo of silkworms viscosity (Pas) | 174 | 127 | 135 | 128 | 254 | 278 | 270 | 324 | 299 | 299 | 392 |
| The dough operability | 3 | 3 | 3 | 3 | 2 | 2 | 2 | 1 | 2 | 2 | 1 |
| Colour difference meter measurement result L (lightness) | 54 | 55 | 56 | 58 | 50 | 45 | 50 | 44 | 46 | 55 | 43 |
| Stereometry is volume (cc) as a result | 951 | 954 | 959 | 963 | 952 | 902 | 906 | 869 | 873 | 872 | 829 |
| Specific volume (cc/g) | 3.8 | 3.8 | 3.8 | 3.9 | 3.8 | 3.5 | 3.5 | 3.4 | 3.4 | 3.4 | 3.2 |
| Compression stress (N) | 3.1 | 2.7 | 2.9 | 3.0 | 3.7 | 3.2 | 3.1 | 6.3 | 5.1 | 5.1 | 7.6 |
| The sense evaluation of mouthfeel | |||||||||||
| Pliability | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 2 | 2 | 2 | 1 |
| Moisture feeling | 4 | 4 | 4 | 4 | 2 | 2 | 2 | 2 | 2 | 2 | 1 |
| The just melt in the mouth sense | 4 | 4 | 4 | 4 | 2 | 3 | 3 | 2 | 2 | 3 | 1 |
| The sense evaluation of local flavor | |||||||||||
| The intensity of egg local flavor | 3 | 3 | 3 | 4 | 2 | 2 | 2 | 1 | 2 | 2 | 1 |
| There is no bitter taste | 3 | 4 | 4 | 4 | 2 | 2 | 2 | 1 | 2 | 2 | 1 |
| There is no astringent taste | 3 | 4 | 4 | 4 | 2 | 2 | 2 | 1 | 2 | 2 | 1 |
| There is no astringent taste | 3 | 4 | 4 | 4 | 2 | 2 | 2 | 1 | 2 | 2 | 1 |
The operability of＜embryo of silkworms 〉
Operational ease when pouring the embryo of silkworms of making into mould is estimated.
3: embryo of silkworms has mobility, easily pours in mould.
2: embryo of silkworms viscosity is high, and mobility is little, is difficult to pour in mould.
1: embryo of silkworms viscosity is very high, there is no mobility, therefore can not pour in mould.
The sense evaluation of＜taste flavor 〉
4: roughly the same with the cake that does not add catechin, taste flavor is no problem and good.
3: compare with the cake that does not add catechin, taste flavor is slightly poor, but also is in good level.
2: compare with the cake that does not add catechin, taste flavor is poor, but also is in the level that can eat.
1: compare with the cake that does not add catechin, the non-constant of taste flavor is in inedible level.
From table 2 obviously as can be known, the cake that coordinates catechin preparation (iii), (iv), (vii) and (viii) form in cake respectively, with come match ratio with same catechin use level and compare than the cake that catechin preparation (catechin preparation (i)) forms, its viscosity raises little, and the easness that the cake embryo of silkworms is poured in cake mold is good.
And this also confirms: bright color mutually original in cake has obtained maintenance, and volume also is improved.With regard to physical property, increase less than the such hardness seen in comparison catechin preparation (catechin preparation (i)), pliability is improved as a result.And can confirm: with regard to mouthfeel, can be suppressed at the tendency that becomes piece in mouth and become and be difficult to swallow, and the just melt in the mouth sense is improved.
And the original local flavor of cake has obtained maintenance.
With regard to regard to the local flavor of catechin, to compare with catechin preparation (catechin preparation (i)) relatively, the bitter taste that presents, astringent taste, astringent taste are few, and be preferred aspect local flavor.
Table 3
※ unit: weight portion
Embodiment 11～16 and comparative example 11～13
The making of＜baked cake 〉
The raw material of the component that employing table 3 is put down in writing are made the baked cake of embodiment 11～16 and comparative example 11～13 in accordance with the following methods.
1) weighing material a (margarine, salt-free butter, soft white sugar, skimmed milk power) puts into mixer (the Hobart manufacturing N50MIXER (5Quart Mixer) of company), with the agitator stirring at low speed after 30 seconds, so take middling speed stir until the proportion of embryo of silkworms as 0.90.
2) stirring at low speed above-mentioned 1 on one side) 30 seconds, on one side add the egg dissolving to form minutes for 3 times egg liquid.After adding egg for the first time, stirring at low speed 30 seconds when the 2nd time is added, adds, simultaneously the catechin preparation directly is fed in mixer stirring at low speed 30 seconds salt is dissolved under the state of egg liquid.
Above-mentioned steps after the oil droplet on being attached to the wall of mixer falls, adds egg after finishing for the last time, and stirring at low speed is after 30 seconds, and then middling speed stirs until become uniform butyrous (the middling speed mixing time is 2 minutes).
3) above-mentioned 2) in add weak strength flour, stirring at low speed 45 seconds.
4) weighing above-mentioned 3) 20g, vertical 72mm * the rectangular of horizontal 22mm * high 14mm of packing into cures in mould, and is placed on the panel that is covered with peeling paper, with 6 holes of stamp on the surface of the embryo of silkworms of toothpick in the mould of packing into.On every 1 panel, arrange into 3 row by 4/4/4, discharge altogether 12.
5) overlapping 2 panels again below above-mentioned panel, cover with aluminium foil on its surface.
6) in baking box, cure with 160 ℃.Wherein, cover with aluminium foil and cured 20 minutes, cured 18 minutes after taking off aluminium foil, make baked cake.
7) cure after, on the net, under room temperature after cooling 20 minutes, put into the Polythene Bag with slide fastener, placed for 1 evening in 20 ℃ of thermostatic chambers, carry out physical property measurement.Result is displayed in Table 4.In addition, the catechin content of the baked cake that embodiment 12 obtains is 0.38 quality %, and the ratio of gallate body is 46 quality %.
＜evaluation method 〉
(1) color difference measurement
Measure aberration with beam splitting type colour difference meter (Spectro Color Meter SE2000:NIPPONDENSHOKU company make), cure the evaluation of the color on the baked cake surface (upper surface) that forms to carry out the laboratory.
(2) stereometry
Adopt " laser cubing machine WinVM200 " (ASTEX company make) to measure the volume of baked cake.The mensuration mode adopts the 2CCD precision measure to carry out.
(3) maximum stress during needle-penetration
The Physical Property Analysis instrument " EZ test " that adopts Shimadzu Seisakusho Ltd. to make carries out the mensuration that pierces through intensity of baked cake.Particularly, adopt the cut-out test model of measuring in software SHikiBU flow graph to measure.
To measure sample (baked cake) be loaded in diameter 50mm * high 45mm the cylindrical shape stamping die above, the maximum stress when the needle-like fixture of measuring diameter 5mm pierces through sample with the speed of 300mm/min.
Table 4
Evaluation result
The sense evaluation of＜taste flavor 〉
4: roughly the same with the baked cake that does not add catechin, taste flavor is no problem and good.
3: compare with the baked cake that does not add catechin, taste flavor is slightly poor, but also is in good level.
2: compare with the baked cake that does not add catechin, taste flavor is poor, but also is in the level that can eat.
1: compare with the baked cake that does not add catechin, the non-constant of taste flavor is in inedible level.
From table 4 obviously as can be known, the baked cake that coordinates catechin preparation (iii), (iv), (vii) and (viii) form in baked cake respectively, compare than the baked cake that catechin preparation (catechin preparation (i) and (ii)) forms with come respectively match ratio with same catechin use level, can be maintained as butter local flavor and the egg local flavor of the original local flavor of baked cake.
And this also confirms: the original bright color of baked cake is maintained, and volume also is improved.
Particularly compare with the reference examples that does not coordinate the catechin preparation, the effect that volume improves is high, and when use level was 5%, this tendency was more remarkable.
With regard to physical property, the hardness seen in catechin preparation relatively (catechin preparation (i) and (ii)) does not increase, and result has improved the easness that eats.And, with regard to mouthfeel, become piece and the tendency that is difficult to swallow that becomes has obtained inhibition in mouth, and produce the difficulty of half-cooked and be improved.
With regard to regard to the local flavor of catechin, to compare with catechin preparation relatively (catechin preparation (i) with (ii)), the bitter taste that presents, astringent taste, astringent taste are few, and be preferred aspect local flavor.
Claims (8)
1. a cakes, is characterized in that,
This cakes is to add the refining thing of the plant extract that contains catechin, so that with respect to 100 weight portion flour classes, the use level of catechin is 1～5 weight portion, and cooking and making, wherein, this contain in the refining thing of plant extract of catechin with the content of the catechin of high effective liquid chromatography for measuring and be 0.81～1.10 with the ratio of the tannin content of Tartrate-Fe method mensuration.
2. cakes as claimed in claim 1, is characterized in that,
In the solid composition of cakes, the content of catechin is 0.1～3 quality %.
3. cakes as claimed in claim 1, is characterized in that,
The refining thing of plant extract that contains catechin is the refining thing of green-tea extract.
4. cakes as described in any one in claim 1～3, is characterized in that,
Add the refining thing of the plant extract that contains catechin with moisture rate lower than the powder morphology of 10 % by weight.
5. cakes as described in any one in claim 1～3, is characterized in that,
Described cakes is selected from spongecake, cream cake, cheese cake, cake steaming.
6. cakes as described in any one in claim 1～3, is characterized in that,
Described cakes is selected from chiffon cake, roll cake.
7. cakes as described in any one in claim 1～3, is characterized in that,
Described cakes is selected from swiss roll, bubble cottonrose hibiscus, annual-ring shaped cake volume, pound cake.
8. cakes as described in any one in claim 1～3, is characterized in that,
Described cakes is selected from cooky, biscuit, calorie rod and cracknel.
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| JP5183567B2 (en) * | 2009-05-20 | 2013-04-17 | 花王株式会社 | Method for producing purified tea extract |
| JP5751750B2 (en) * | 2009-12-21 | 2015-07-22 | 花王株式会社 | Instant tea |
| FR2955743B1 (en) | 2010-02-03 | 2016-04-29 | Roquette Freres | CONFISERIES WITH PROTEINS OF PEAS |
| CN106106679A (en) * | 2016-08-22 | 2016-11-16 | 湖北省农业科学院果树茶叶研究所 | A kind of cookies containing EGCG, shea and Passifolra edulis and preparation method thereof |
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| JP3597834B2 (en) * | 2002-11-22 | 2004-12-08 | 花王株式会社 | Packaged beverage |
| JP2006067895A (en) * | 2004-09-02 | 2006-03-16 | Mitsui Norin Co Ltd | Inhibitory agent of bitterness and astringency |
| JP2006129757A (en) * | 2004-11-04 | 2006-05-25 | Pharma Foods International Co Ltd | Green tea extract reduced in bitter taste and harsh taste, and drink and food containing the extract |
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| JP特开2000-295972A 2000.10.24 |
| JP特开2003-299440A 2003.10.21 |
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