JP2001136953A - Beer compounded with extract of mulberry tea and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a beer which inhibits the hydrolysis of polysaccharides contained in the beer into monosaccharides and consequently reduces the absorption of the saccharides from intestinal walls by adding and compounding a food ingredient inhibiting or controlling the action of a digestive enzyme (α- glucosidase) in the mucous membranes of human intestines to the beer, and to provide a method for producing the beer. SOLUTION: This beer characterized by compounding a beer with a proper amount of a mulberry extract which plentifully contains a mulberry leaf ingredient, DNJ (1-deoxynojirimycin), that effectively inhibits or controls the polysaccharide-hydrolyzing action of the digestive enzyme (α-glucosidase).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing food using mulberry leaf tea as a raw material, and is a low-malt beer made from barley malt and hops by using yeast for brewing water. The present invention belongs to the field of beverage food production in which beer is incorporated with a plant extract having a polysaccharide decomposition inhibitory effect, thereby suppressing an increase in blood glucose level in blood caused by drinking beer.

[0002]

2. Description of the Related Art Conventionally, in the brewing of beer, the factors that affect the taste are:
It is due to the fermentation and ripening conditions by the action of yeast using brewing water and the process of filtration and clarification. It has a unique flavor and harshness by the producer, but few attempts to expect further utility have been found.

[0003]

It is well known that drinking alcoholic beverages, such as beer, increases blood glucose in the blood. It is because polysaccharides contained in beer are decomposed into monosaccharides by the action of α-glucosidase, a digestive enzyme contained in the small intestinal mucosa,
Intestinal absorption is promoted, resulting in increased blood sugar levels. Therefore, it is easily conceivable that the addition of an edible component that inhibits or suppresses the action of α-glucosidase, which is a digestive enzyme, can suppress the decomposition of polysaccharides into monosaccharides, and thus can suppress an increase in blood glucose level. However, in reality, it has not been possible to obtain a suitable additive that exerts an effective action while retaining the properties of beer as a drinkable food.

[0004]

Means for Solving the Problems As means for solving the above problems, DNJ (1) which exists as a component of mulberry leaves.
-Deoxynojirimycin) focused on inhibiting or suppressing the action of α-glucosidase, which is a digestive enzyme in the small intestinal mucosa of the human body. In addition to achieving the purpose of inhibiting the decomposition of polysaccharides into monosaccharides and thus suppressing the rise in blood glucose level in the blood, it not only retains the original taste characteristics of beer but also adds the flavor of mulberry leaves This is a beer production method in which an ethanol-treated extract of a mulberry tea extract concentrate is blended in an appropriate amount following the filtration and clarification step in the final step of beer production to produce a liquid mixture having a unique taste.

[0005]

Embodiments of the present invention will be described below. The present invention relates to a first step to a ninth step of extracting and concentrating a mulberry tea extract, a second step of mixing a mulberry tea extract in beer, and a filling or bottle of beer containing a mulberry tea extract. It is carried out by a total of 11 steps of one step of the third step of (can) filling. Step 1 To extract the active ingredient from mulberry leaf tea into food, first add an appropriate amount of water and mulberry tea to an open double kettle.
Mulberry tea active ingredient is sufficiently leached by boiling at 00 ° C. Second step The leachate obtained in the first step is removed of solid matter by a mechanical filter to obtain a mulberry tea extract. Third Step The above mulberry tea extract is concentrated in a vacuum double kettle while maintaining the product temperature at 100 ° C. Fourth step An appropriate amount of ethanol is added to the above concentrated solution, and a mixed solution is prepared in a stainless steel container. Fifth step Further, the above mixture is made into a whipped mixture by a stirring device. Sixth Step The whipped mixture is filtered by a mechanical filter having a mesh of 500 μm. Seventh step: Further, filtration is performed with a mechanical filter having a mesh of 150 μm. Eighth step: The mixture is allowed to stand naturally at room temperature for 10 days in a glass wide-mouthed container to precipitate an extremely fine solid. Ninth Step The mulberry tea extract of the supernatant obtained above is collected using a ladle-like instrument. Tenth step Through a series of fermentation steps using starchy raw materials such as barley malt and rice, hops, yeast and brewing water, the beer obtained from the final step of filtration and clarification, an appropriate amount of mulberry tea extract, An amount of about 3% is blended to make a complete mixture. Eleventh Step The beer containing the mulberry tea extract is sacheted or bottled (canned) and sterilized by heating to obtain a beer containing the mulberry tea extract in a commercial form.

[0006]

When a beer containing a mulberry tea extract is drunk, DNJ (1-deoxynojirimycin) present in the extract acts on α-glucosidase, a digestive enzyme in the small intestinal mucosa, to cause the beer in the beer to contain. It exerts the effect of inhibiting or suppressing the decomposition of polysaccharides, which are carbohydrates, into monosaccharides. Thus, most of the carbohydrates are transported to the large intestine without being absorbed from the intestinal wall. As a result, a rapid rise in hyperglycemia in the blood after drinking beer is suppressed, the time during which the blood glucose level reaches the maximum value is delayed, and the effect of drinking beer on diabetes is reduced.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) A61P 3/10 A23L 2/00 F

Claims (2)

[Claims] Claims 1. A beer containing a mulberry tea extract obtained by mixing an ethanol-treated extract of a mulberry tea extract concentrate into a beer as a mixed solution. 2. A filtrate of the leachate obtained by immersing mulberry tea in water and boiling and leaching in an open double kettle is heated and concentrated in a vacuum double kettle to form a mixed solution with ethanol in a whipped form, followed by mechanical filtration. A method for producing beer containing mulberry tea extract, in which a multi-stage filtrate is spontaneously settled by a vessel, and an appropriate amount of the extract-like food as the supernatant is mixed in beer as a liquid mixture.