JP2008200031A - Baked pastries - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide baked pastries which contain large amounts of catechins, while having proper textures, brightness and flavors. <P>SOLUTION: The baked pastries prepared by adding a catechins-containing plant extract purified product are such that the catechins are compounded in amounts of 0.7 to 7 pts.wt. based on 100 pts.wt. of grain flours, and the catechins/tannin weight ratio in the catechins-containing plant extract purified product is the range of 0.81 to 1.10. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to baked confectionery containing catechin.

  Catechin is known to have physiological functions such as an α-amylase activity inhibitory action and a cholesterol absorption inhibitory action in addition to the generally known function as an antioxidant (see Patent Documents 1 and 2). In recent years, it has been studied to be incorporated into various foods. As such catechins, those derived from plants such as tea, grapes, apples and soybeans are widely used since they are added to food.

  On the other hand, in baked confectionery such as cookies, biscuits, and calorie bars, those that are light and have a good texture are required, and as a technique therefor, emulsification, fats and oils, emulsification composed of these materials, etc. Mixing of things is performed.

Under such circumstances, various baked confectionery blended with tea extract and the like have been proposed so far, but it has been difficult to blend in a large amount due to the taste peculiar to catechin such as astringency. Patent Document 3 discloses an example in which 228 mg of epigallocatechin gallate is blended with 100 g of wheat flour used in cookies, but a technique of adding it as an emulsified polyphenols preparation to reduce astringency is disclosed. However, there is a restriction on the use form of the preparation, and a flavor improvement technique with a greater degree of freedom has been demanded.
Moreover, the food / beverage products containing the tea leaf tannins obtained by using together a cation exchange technique and an ethanol precipitation technique are disclosed. Specifically, it is said that about 0.6 parts by weight of tea leaf tannins is blended with 100 parts by weight of wheat flour to obtain a crisp and light texture, but there is no mention of the effect at high concentrations. (See Patent Document 4). In addition, a baked food containing a large amount of dietary fiber containing 1 to 5% by weight of catechin as an antioxidant is disclosed, but there is room for further improvement in terms of flavor, for example (see Patent Document 5).
JP-A-60-156614 JP-A-3-133828 JP 2001-316259 A JP-A-11-228565 JP 2003-250431 A

In order to obtain the physiological action of catechin, for example, the above-described catechin-containing plant extract is blended in a large amount so as to be 0.7 parts by weight or more as catechins with respect to 100 parts by weight of flour mainly composed of flour. Is produced, the bitterness, astringency and the like derived from the extract are further generated, so that the flavor is lowered and the bulk is also low. It was also found that there was a problem that the brightness of the baked confectionery obtained was low.
Therefore, an object of the present invention is to blend a physiologically desirable large amount of catechins of 0.7 parts by weight or more as catechins with respect to 100 parts by weight of flour mainly composed of wheat flour, and the texture, lightness, It is to provide a baked confectionery having a good flavor.

  The present inventor has produced baked confectionery using various catechins-containing materials and has intensively studied the texture, flavor and the like. As a result, the catechins having a catechin / tannin weight ratio of 0.81 to 1.10. The catechins-containing plant extract and purified product was added and baked so that 0.7 to 7 parts by weight of the catechins was added to 100 parts by weight of the flour by using the contained plant extract and purified product. It has been found that baked confectionery has a high brightness, a soft texture that is easy to eat in the mouth when eating, and a baked confectionery with a good flavor.

  That is, the present invention is a baked confectionery manufactured by adding and baking a catechin-containing plant extract purified product such that 0.7 to 7 parts by weight of catechins is blended with 100 parts by weight of flour. The ratio of the catechin content measured by high performance liquid chromatography to the tannin content measured by the iron tartrate method (hereinafter referred to as catechins / tannin weight ratio) in the catechin-containing plant extract purified product is 0.81 to 1. .10 baked confectionery.

  The baked confectionery of the present invention has little bitterness, astringency, astringent taste, high brightness, and the original flavor of baked confectionery (for example, butter flavor and Egg flavor is also good, and it has the effect of being a texture that is easy to eat in the mouth and easy to eat at the time of eating, and a light and crunchy texture required as a baked confectionery.

  The baked confectionery of the present invention is one of the auxiliary ingredients so that the catechins are blended in an amount of 0.7 to 7 parts by weight with respect to 100 parts by weight of the flours (A). A catechin-containing plant extract purified product (B) is added and baked.

In the present invention, catechins mean non-polymer catechins, and non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate; and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin A collective term for epi-catechins such as gallate.
Further, in the present invention, tannin includes condensed tannin and hydrolyzable tannin in addition to the catechins described above.
The amount of catechins in the present invention is a value measured by high performance liquid chromatography under the conditions described in the examples, and the amount of tannin is a value measured by the iron tartrate method under the conditions described in the examples.

  The baked confectionery of the present invention is produced by adding (B) a catechin-containing plant extract purified product such that catechins are blended in an amount of 0.7 to 7 parts by weight with respect to 100 parts by weight of flour. However, this amount is preferably 0.8 parts by weight or more, more preferably 1 part by weight or more, and further preferably 2 parts by weight or more from the viewpoints of flavor, physiological effect, lightness, volume expansion, and texture. The upper limit is preferably 6 parts by weight or less, more preferably 5 parts by weight or less, and particularly preferably 3 parts by weight or less from the viewpoint of bitterness and astringency. That is, it is preferably 0.8 to 6 parts by weight, particularly 1 to 5 parts by weight, and more preferably 2 to 5 parts by weight.

  In the present invention, a catechin-containing plant extract purified product having a catechin / tannin weight ratio of 0.81 to 1.10 is used. When the purified product is used, the brightness of the baked confectionery is high, the volume expansion coefficient is good, and the use of a catechin / tannin weight ratio outside the range of 0.81 to 1.10. The texture becomes easy to eat, bitterness and astringency are reduced, and the flavor is improved.

  The catechin / tannin weight ratio of the catechin-containing plant extract purified product (B) to be blended in the baked confectionery of the present invention is 0.81 to 1.10, particularly in terms of flavor and color tone, 1.10 is preferable, and 0.85 to 1.10 is more preferable. On the other hand, when the weight ratio of catechins / tannin is lower than 0.81, a large amount of other composites are added to add catechins, which adversely affects workability and quality of baked confectionery, especially flavor. It is not preferable because it affects.

  In addition, the catechin-containing plant extract purified product (B) preferably has a gallate body ratio of 75% by weight or less. Here, the percentage of gallate body means the amount of gallate body in all catechins expressed in weight%, and in all catechins, as described above, catechin gallate, gallocatechin gallate, epicatechin gallate and It is calculated from the presence of gallate bodies such as epigallocatechin gallate and non-gallate bodies such as catechin, gallocatechin, epicatechin and epigallocatechin. By using catechins having a gallate content of 75% by weight or less, it becomes easy to obtain cakes having high brightness, good volume expansion coefficient, good texture, and good flavor. A more preferable gallate body ratio is 5 to 70% by weight, further preferably 10 to 65% by weight, further preferably 20 to 60% by weight, further preferably 20 to 45% by weight, particularly 20 to 40%. % By weight is preferred.

  Further, the catechin concentration in the catechin-containing plant extract purified product (B) is preferably 40% by weight or more, more preferably 41 to 95% by weight, still more preferably 45 to 90% by weight, particularly preferably 50 to 50%. 85% by weight.

  Furthermore, the catechin-containing plant extract purified product (B) preferably has a low caffeine content from the viewpoint of reducing the caffeine-derived flavor of the baked confectionery, and therefore the caffeine / catechin ratio (weight ratio) is 0.20 or less, more preferably 0.10 or less, and particularly preferably 0.06 or less.

  Furthermore, examples of the catechin-containing plant extract purified product (B) include purified products of extracts of tea, grapes, apples, soybeans, etc. Among them, a purified product of green tea extract is preferable, for example, green tea extract And can be obtained by purifying a concentrate of green tea extract. Here, the concentrate of the green tea extract specifically includes an aqueous solution of the concentrate of the green tea extract, a mixture of the green tea extract and the green tea extract, or a powder of the green tea extract. . The concentrate of the green tea extract referred to here is one in which the concentration of catechins is increased by partially removing water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent. , Aqueous solutions, slurries, and the like. Green tea extract refers to an extract that is not subjected to concentration or purification operations. Examples of commercially available concentrates of green tea extract include “Polyphenone”, Mitsui Norin Co., Ltd., “Theafranc”, ITO EN Co., Ltd., and “Sunphenon”, Taiyo Kagaku Co., Ltd.

A method for preparing a catechin-containing plant extract purified product (B) by purifying the concentrate of these green tea extracts is produced by suspending the concentrate of green tea extract in water or a mixture of water and an organic solvent such as ethanol. In this method, the precipitate is removed, and then water and the organic solvent are distilled off.
In addition to the above-described precipitation removal treatment, (i) a method of adding and treating at least one selected from activated carbon, acid clay and activated clay to the green tea extract; (ii) tannase treatment of the green tea extract And (iii) a method of treating a green tea extract with a synthetic adsorbent.
The catechin-containing plant extract purified product (B) is a further refined product obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract. It may be.

  The form of the catechin-containing plant extract purified product (B) may be any of liquid, slurry, powder, etc., but in baked confectionery, the dough is often prepared only with eggs without blending water, Addition of excess water is undesirable from the standpoint of adjusting the dough viscosity, for example, it is necessary to reduce the composition of the egg due to excess addition of water, resulting in adverse effects such as impairing the egg's inherent flavor and texture. . Therefore, it is preferable to use a powder form having a moisture content of less than 10% by weight.

In the baked confectionery of the present invention, flour (A) is used as a main raw material, and in addition to a catechin-containing plant extract purified product (B) as an auxiliary raw material, oil (C), sugar (D), yeast, yeast food , Water, dairy products, salt, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins, calcium and other fortifiers, proteins, emulsifiers, amino acids, chemical swelling agents, flavors, pigments, dried fruits such as raisins, Nuts, wheat bran, whole grain, chocolate, chocolates and the like can be used as appropriate.
The baked confectionery of the present invention preferably contains 0.1% by mass or more of catechins. 0.15 mass% or more is more preferable, and 0.2 mass% or more is still more preferable. By containing a large amount of catechins, the physiological action of catechins can be obtained more efficiently. Moreover, 3 mass% or less is preferable from a viewpoint of taste, and, as for content of catechin, 2 mass% or less is more preferable.

  As the flour (A) used in the present invention, starches derived from wheat flour, rice, corn, waxy corn (waxy corn), tapioca, etc., and processed starches thereof may be mentioned. As flour, soft flour is mainly used. In general, the classification of wheat flour is defined by the amount of protein in the flour, and the flour flour is defined as 6.5-8%.

  Oils and fats (C) can be blended as long as they are usually used for baked confectionery, and may be animal or vegetable, and have plasticity such as butter, lard, margarine, shortening, liquid A wide variety of oils, hydrogenated hydrogenated oils (solid fats), transesterified oils, and the like can be used alone or in combination. The blending amount of the fat (C) is preferably 2 to 90 parts by weight, more preferably 5 to 80 parts by weight, and particularly preferably 10 to 70 parts by weight with respect to 100 parts by weight of the flour (A).

As sugar (D), if it is normally used for baked confectionery, it can mix | blend. Specifically, monosaccharides such as glucose, fructose, galactose; disaccharides or polysaccharides such as maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin; starch hydrolyzate Reducing sugars such as can be used. These can be used alone or in combination of two or more. The blending amount of the saccharide (D) in the present invention is preferably 50 to 300 parts by weight, more preferably 75 to 250 parts by weight, particularly 90 to 200 parts by weight with respect to 100 parts by weight of flour. It is preferable from the point.
As other sweeteners, sugar alcohols such as sorbitol, maltitol, and xylitol; sucralose, aspartame, acesulfame potassium, and the like can be used.

  The protein is preferably added for nutritional enhancement and texture improvement. As the protein, from the viewpoint of improving the texture, any protein that exhibits viscosity when dissolved in water may be used, and examples thereof include milk proteins and animal and vegetable proteins. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin and the like. These proteins may be used alone or in a mixture of two or more selected from them. The amount of protein in the present invention is preferably 0.01 to 20 parts by weight, more preferably 0.1 to 15 parts by weight, particularly 0.5 to 10 parts by weight, based on 100 parts by weight of flour. And preferred in terms of flavor.

  As an emulsifier, what is normally used for baked confectionery can be mix | blended, For example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, a lecithin derivative, etc. are mentioned. These emulsifiers may be used alone, but use in a mixed system of two or more selected from these improves the dispersibility of the emulsifier itself and improves workability and texture, especially aging during storage Preferred for reasons of achieving prevention. The blending amount of the emulsifier in the present invention is preferably 0.01 to 15 parts by weight, more preferably 0.1 to 10 parts by weight, particularly 0.2 to 7 parts by weight with respect to 100 parts by weight of flour. It is preferable from the viewpoint of improvement and prevention of aging during storage.

  The baked confectionery referred to in the present invention is a general term for confectionery obtained by adding the above-mentioned auxiliary materials and appropriate amounts of eggs and water to flour such as wheat flour as a main raw material, and preparing and baking the dough. Specifically, hard types such as crackers and hard biscuits; hard on wafers, pretzels, soft biscuits (including cookies), tarts that use cookie dough for tart cups, pies, melon bread and cream puffs Soft type with a texture such as for hanging (baked with cookie dough on bread dough or shoe dough); and biscuits with a texture between them like ordinary biscuits.

  The baked confectionery of this invention can be manufactured by baking the dough which mix | blended the said material. In the production method, a dough preparation such as a sugar batter method or a flower batter method can be used. Furthermore, a manufacturing method such as a cutting hard biscuit, a cutting soft biscuit (emboss), a rotary biscuit, a wire cut biscuit, a root press biscuit, a deposit biscuit (drop), or a handmade biscuit can be used. The baking conditions are appropriately determined depending on the type of the baked confectionery.

(Measurement method of non-polymer catechins)
The measurement of non-polymer catechins in the catechin preparation was carried out by diluting the catechin preparation with distilled water, filtering with a filter (pore size: 0.8 μm), and then using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. Used, packed column for octadecyl group-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute), and used liquid A and liquid B at a column temperature of 35 ° C. The gradient method was used. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm.

(Measurement method of catechins in cakes)
15 g of lyophilized cakes were collected and subjected to shaking extraction twice with 30 mL and once with 20 mL using a mixed solution of methanol and oxalic acid at a concentration of 0.5 mg / mL (weight ratio 8: 2). I did it. Each extraction time was 10 minutes. Thereafter, the extraction solution was centrifuged (conditions: 2500 r / min, 5 minutes). The supernatant liquid after centrifugation was filtered with a cotton plug to obtain an analysis sample solution. Using the obtained analysis sample solution, quantification was performed according to the above-mentioned “Measurement of non-polymer catechins”.

(Measurement method of tannin)
Tannin is measured by the iron tartrate method, using ethyl gallate as a standard solution, and calculated as a converted amount of gallic acid (Reference: “Green Tea Polyphenol” Functional Material Effective Use Technology Series No. 10). Color 5 mL of the sample with 5 mL of iron tartrate standard solution, dissolve in 25 mL with a phosphate buffer, measure the absorbance at 540 nm, and obtain tannin from a calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate are made up to 100 mL with distilled water.
Preparation of phosphate buffer: A 1/15 mol / L disodium hydrogen phosphate solution and a 1/15 mol / L sodium dihydrogen phosphate solution are mixed and adjusted to pH 7.5.

(Measurement method of caffeine)
The following equipment was used.
Uses HPLC (Hitachi, Ltd.) equipment.
Plotter: D-2500, Detector: L-4200
Pump: L-7100, Autosampler: L-7200
Column: lnersil ODS-2, inner diameter 2.1 mm × length 250 mm

The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 1.0 mL / min
UV absorption photometer detection wavelength: 280nm
Eluent A: 0.1 mol / L acetic acid aqueous solution, eluent B: 0.1 mol / L acetic acid acetonitrile solution concentration gradient condition (volume%)
Time (min) Eluent A Eluent 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 for caffeine was 27.2 minutes.
From the area% obtained here, the weight% was obtained from the standard substance.

(Measurement method of moisture content of catechin preparation)
Weigh 2 to 3 g of the catechin preparation and use the difference in weight before and after placing it in a thermostat set at 105 ° C. for 2 hours as the amount of water. It was.

Production example (green tea extract: polyphenone HG)
The concentration of non-polymer catechins in the solid content was 33.7% by weight.
The gallate content was 51% by weight.
The weight ratio of non-polymerized catechins / tannin was 0.69.

(Catechin preparation (i) POL-JK manufactured by Mitsui Norin)
The concentration of non-polymer catechins in the solid content was 30.6% by weight.
The gallate content was 50% by weight.
The weight ratio of non-polymerized catechins / tannin was 0.80.
The water content of the catechin preparation (i) was 6.8% by weight.

(Catechin formulation (ii) Sunphenon 100S manufactured by Taiyo Kagaku)
The concentration of non-polymer catechins in the solid content was 74.8% by weight.
The gallate content was 75.7% by weight.
The weight ratio of non-polymer catechins / tannin was 0.77.

(Production of catechin preparation (iii))
200 g of green tea extract (Polyphenon HG, manufactured by Tokyo Food Techno Co., Ltd.) was dispersed in 800 g of a 68 wt% aqueous ethanol solution at a normal temperature of 250 r / min, and 35 g of acid clay Mizuka Ace # 600 (produced by Mizusawa Chemical Co., Ltd.) was added. The stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, refiltration was performed using a membrane filter having a pore size of 0.2 μm. 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² , and the concentration of catechins was adjusted with ion-exchanged water to obtain a green tea extract. Further, the green tea extract was freeze-dried to obtain a powdery catechin preparation (iii).
The concentration of non-polymer catechins in the solid content of the catechin preparation (iii) was 42.3% by weight.
The weight ratio of non-polymerized catechins / tannin in the catechin preparation (iii) was 0.81.
The gallate content of the catechin preparation (iii) was 51% by weight.
The water content of the catechin preparation (iii) was 5.4% by weight.

(Manufacture of catechin preparation (iv))
200 g of green tea extract (Polyphenon HG, manufactured by Tokyo Food Techno Co., Ltd.) was dispersed in 800 g of a 95 wt% aqueous ethanol solution at 250 r / min at room temperature, and 100 g of acid clay Mizuka Ace # 600 (produced by Mizusawa Chemical Co., Ltd.) was added. The stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, refiltration was performed using a membrane filter having a pore size of 0.2 μm. 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm ² , and the concentration of catechins was adjusted with ion-exchanged water to obtain a green tea extract. Further, the green tea extract was freeze-dried to obtain a powdery catechin preparation (iv).
The concentration of non-polymer catechins in the solid content of the catechin preparation (iv) was 62.5% by weight.
The weight ratio of non-polymerized catechins / tannin in the catechin preparation (iv) was 0.94.
The gallate content of the catechin preparation (iv) was 51% by weight.
The water content of the catechin preparation (iv) was 3.2% by weight.

(Production of catechin preparation (v))
Add 45 kg of hot water at 88 ° C to 3 kg of green tea leaves (Kenya, large leaf), extract with stirring for 60 minutes, perform coarse filtration with a 100 mesh wire mesh, and then centrifuge to remove fines in the extract To obtain 36.8 kg of “green tea extract” (pH 5.3) (concentration of non-polymer catechins in the green tea extract = 0.88 wt%, gallate body ratio of the green tea extract = 51.6 wt. %, Caffeine 0.17% by weight). A part of the green tea extract was lyophilized to obtain a catechin preparation (v). Non-polymer catechin concentration in solid content in catechin preparation (v) = 32.8 mass%, gallate body ratio of catechin preparation (v) is 51.6 mass%, caffeine / catechin of catechin preparation (v) The ratio was 0.193.

(Manufacture of catechin preparation (vi))
Add 45 kg of hot water of 88 ° C to 3 kg of green tea leaves (Kenya, large-leaf seed), extract with stirring for 60 minutes, perform coarse filtration with a 100 mesh wire net, and then centrifuge to remove fine powder in the extract To obtain 36.8 kg of “green tea extract” (pH 5.3) (concentration of non-polymer catechins in the green tea extract = 0.88 wt%, gallate body ratio of the green tea extract = 51.6 wt. %, Caffeine 0.17% by weight). This green tea extract is maintained at a temperature of 15 ° C., tannase (Kikkoman Tannase KTFH, 500 U / g) is added to the green tea extract at a concentration of 430 ppm, maintained for 55 minutes, and the solution is heated to 90 ° C. Then, the reaction was stopped by maintaining the enzyme for 2 minutes to deactivate the enzyme (pH 5.2). Subsequently, concentration treatment was performed under reduced pressure concentration to a Brix concentration of 20% under conditions of 70 ° C. and 6.7 kpa, and further spray-dried to obtain 1.0 kg of a powdered tannase-treated catechin preparation (vi). Non-polymer catechin content in solid content in catechin preparation (vi) 30.5 wt%, catechin preparation (vi) gallate content 31.6 wt%, catechin preparation (vi) caffeine / catechin ratio = 0.183.

(Manufacture of catechin preparation (vii))
100 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) was dispersed in 800 g of a 92% by mass ethanol aqueous solution under stirring conditions of 250 r / min at room temperature and stirred for about 10 minutes, and then catechin preparation (v) 120 g, A mixture of 80 g of the catechin preparation (vi) was added, and stirring was continued for about 3 hours at room temperature (pH 4.1). Thereafter, the formed precipitate and acid clay were filtered with No. 2 filter paper. To the obtained filtrate, 417 g of ion-exchanged water was added, and the mixture was stirred for about 5 minutes at 15 ° C. and 100 r / min. The mixed solution was separated using a small refrigerated centrifuge (manufactured by Hitachi Koki Co., Ltd.) to separate the turbid components deposited at an operating temperature of 15 ° C. (6000 rpm, 5 minutes). The separated solution was brought into contact with 30 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.), followed by filtration through a 0.2 μm membrane filter. Thereafter, it was freeze-dried to obtain a catechin preparation (vii).
The catechin preparation (vii) contains 59.5% by weight of non-polymer catechins in the solid content, the gallate body ratio is 44.1% by weight, the catechin / tannin ratio = 0.929, and the water content is It was 4.6% by weight.

(Manufacture of catechin preparation (viii))
85 g of the catechin preparation (vi) was dissolved in 8415 g of deionized water at 25 ° C. for 30 minutes (tannase treatment solution). A stainless steel column 1 (inner diameter 110 mm × height 230 mm, volume 2185 mL) was charged with 2048 mL of synthetic adsorbent SP-70 (manufactured by Mitsubishi Chemical Corporation). 8200 g of tannase treatment solution (4 volumes vs. synthetic adsorbent) was passed through column 1 at SV = 1 (h ⁻¹ ), and the permeate was discarded. It was then washed with 2048 mL (1 volume vs. synthetic adsorbent) of water at SV = 1 (h ⁻¹ ). After washing with water, 4096 mL (2 volumes vs. synthetic adsorbent) of 50 mass% ethanol aqueous solution was passed at SV = 1 (h ⁻¹ ) to obtain 4014 g of “resin-treated product 1” (pH 4.58). This extract contained 1.89% by mass of non-polymer catechins, and the gallate content of the non-polymer catechins composition was 36.2%. Moreover, it was 0.281 mass% of caffeine. The non-polymer catechins in the solid content of the tea extract was 60.1% by mass. Next, 8.5 g of granular activated carbon Taiho SGP (Futamura Chemical Co., Ltd.) was packed in a stainless steel column 2 (inner diameter 22 mm × height 145 mm, volume 55.1 mL). 1000 g of “resin-treated product 1” was passed through column 2 at SV = 1 (h ⁻¹ ) (the amount of activated carbon was 0.4 relative to the tannase-treated green tea extract). Further, the product was freeze-dried to obtain a catechin preparation (viii). This catechin preparation (viii) contains 77.6% by weight of non-polymer catechins in the solid content, the gallate content is 26.1% by weight, the catechin / tannin ratio is 1.072, and the water content is 3.7% by weight.

Examples 1-6 and Comparative Examples 1-3
<Preparation of baked confectionery>
Using the amounts of raw materials listed in Table 1, Examples 1 to 6 and Comparative Examples 1 to 3 were prepared by the following method.
1) Material a (margarine, unsalted butter, super white sugar, skim milk powder) is weighed and then put into a mixer (N50 MIXER (5 coat mixer) manufactured by Hobart), stirred at low speed for 30 seconds using a beater, and further at medium speed A dough having a stirring specific gravity of 0.90 was prepared.
2) While the above 1) was stirred at a low speed for 30 seconds, the melted egg was added in three portions. In the first addition of egg, the mixture is stirred at a low speed for 30 seconds after the addition, and the salt is dissolved in the egg water at the second addition, and at the same time, the catechin preparation is directly fed into the mixer, and is added at a low speed for 30 seconds. Stirring was performed for 2 seconds.
After finishing the above, the oil adhering to the wall of the mixer was scraped off, the last egg was added, stirred at low speed for 30 seconds, and then stirred at medium speed until a more uniform cream (medium speed stirring time 2) Min)
3) The weak flour was put into the above 2) and stirred at a low speed for 45 seconds.
4) Weigh 20g of the above 3), pack it in a rectangular baking mold 72mm long x 22mm wide x 14mm high, place it on a display board with release paper, and pick up 6 holes on the surface of the dough packed in the mold. Opened. : 4 pieces / 4 pieces / 4 pieces were arranged in 3 rows per exhibition board, and a total of 12 pieces were arranged.
5) Two more display plates were stacked under the display plate, and an aluminum foil was applied to the surface.
6) Firing was performed at 160 ° C. in an oven. Baked with aluminum foil for 20 minutes, removed aluminum, and baked for 18 minutes to prepare baked confectionery.
7) After firing, after cooling at room temperature for 20 minutes on a net, it was placed in a polyethylene bag with a chuck and left standing overnight in a constant temperature room at 20 ° C. to measure the physical properties. The results are shown in Table 2. In addition, the catechin content of the baked confectionery obtained in Example 2 was 0.38% by mass, and the gallate body ratio was 46% by mass.

<Evaluation method>
(1) Color difference measurement In order to evaluate the color of the laboratory baked confectionery surface (upper surface), a spectroscopic color difference meter (Spectro Color)
Color difference was measured using Meter SE2000: NIPPON DENSHOKU).

(2) Volume measurement The volume of the baked confectionery was measured using a “laser volume measuring device WinVM200” (manufactured by ASTEX). The measurement mode was 2CCD accuracy measurement.

(3) Maximum stress at the time of needle penetration The penetration strength of the baked confectionery was measured using a texture analyzer “EZtest” manufactured by Shimadzu Corporation. Specifically, measurement was performed in the cutting test mode in the measurement software SHikiBU rheometer.
The measurement sample (baked confectionery) was placed on a cylindrical punching die having a diameter of 50 mm and a height of 45 mm, and the maximum stress when the needle-shaped jig having a diameter of 5 mm penetrated the sample at a speed of 300 mm / min was measured.

<Eating texture and flavor sensory evaluation>
A: As with baked confectionery with no catechin added, it is good with almost no problems.
○: Compared with baked confectionery without catechin addition, it is slightly inferior but still at a good level.
(Triangle | delta): It is a level which can still be eaten although it is inferior compared with baked confectionery without catechin addition.
X: Compared with baked confectionery with no catechin added, the level is very inferior and cannot be eaten.

As is apparent from Table 2, when the catechin preparations (iii), (iv), (vii), and (viii) were respectively added to the baked confectionery, the comparative catechin preparation (catechin preparation ( The butter flavor and egg flavor, which are the original flavors of baked confectionery, were maintained as compared with the blends of i) and (ii)).
In addition, the original bright color of the baked confectionery was maintained, and an improvement in volume was confirmed.
In particular, the volume improvement effect was higher than that of the control example in which no catechin preparation was blended, and the tendency was remarkable at the blending amount of 5%.
Also in physical properties, there was no increase in hardness seen in the comparative catechin preparations (catechin preparations (i) and (ii)), and as a result, the ease of eating was improved. Furthermore, in the texture, the tendency to clump in the mouth and become difficult to swallow was suppressed, and an improvement in the difficulty of becoming lumpy was confirmed.
Also in the flavor derived from catechin, compared with the comparative catechin preparations (catechin preparations (i) and (ii)), the taste of bitterness, astringency and astringency was less, and the taste was preferable.

Claims (5)

  A baked confectionery produced by adding and baking a catechin-containing plant extract so that catechins are blended in an amount of 0.7 to 7 parts by weight with respect to 100 parts by weight of flour, the catechin-containing plant Baked confectionery in which the ratio of the catechin content measured by high performance liquid chromatography to the tannin content measured by the iron tartrate method (hereinafter referred to as the catechin / tannin weight ratio) in the extracted and purified product is 0.81 to 1.10. Kind.   The baked confectionery according to claim 1, wherein the catechin content in the baked confectionery solid content is 0.1 to 3% by mass.   The baked confectionery according to claim 1 or 2, wherein the catechin-containing plant extract purified product is a purified product of green tea extract.   The baked confectionery according to any one of claims 1 to 3, which is obtained by adding a catechin-containing plant extract purified product in a powder form having a moisture content of less than 10% by weight.   The baked confectionery according to any one of claims 1 to 4, wherein the baked confectionery is selected from the group consisting of cookies, biscuits, calorie bars and crackers.