JP2011072217A - Tea lactobacillus fermentation product - Google Patents
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本発明は、茶葉または茶葉抽出物をラクトバチルス・ブレビス菌で発酵して得られる茶乳酸菌発酵物、およびその製造方法、さらには茶葉または茶葉抽出物をラクトバチルス・ブレビス菌で発酵処理する褐変の抑制方法に関する。 The present invention relates to a fermented tea lactic acid bacterium obtained by fermenting tea leaves or tea leaf extract with Lactobacillus brevis, and a method for producing the same, and further browning of the tea leaves or tea leaf extract fermented with Lactobacillus brevis. It relates to a suppression method.
ラクトバチルス・ブレビス菌は、有用な乳酸菌として注目されているもののひとつであり、優れた生理作用を有することが知られている。例えば、ＩｇＥ抗体産生抑制効果（特許文献１）、ＮＫ活性の上昇効果（非特許文献１）、アトピー性皮膚炎改善効果（非特許文献２）などが知られている。さらに特定のラクトバチルス・ブレビス菌に関しては、免疫機能助長効果（特許文献２）も知られている。この様に有用な生理作用を有するラクトバチルス・ブレビス菌を摂取することは、健康増進を目的とする上では極めて重要である。 Lactobacillus brevis is one of those that have attracted attention as a useful lactic acid bacterium, and is known to have excellent physiological effects. For example, an IgE antibody production inhibitory effect (Patent Document 1), an NK activity increase effect (Non-Patent Document 1), an atopic dermatitis improvement effect (Non-Patent Document 2), and the like are known. Furthermore, regarding a specific Lactobacillus brevis bacterium, an immune function promoting effect (Patent Document 2) is also known. Taking Lactobacillus brevis having such a useful physiological effect is extremely important for the purpose of promoting health.
お茶は摘み取った後にすぐに加熱処理をするか否かで、一般に不発酵茶と発酵茶に分類される。通常の発酵茶は茶葉中の酸化酵素による変化を利用したものであり、微生物による発酵とは異なる。しかしながら、一部の地方においては、微生物による発酵をさせた発酵茶が製造されており、黒茶とも呼ばれている。具体的には、「阿波晩茶」「碁石茶」「ミアン茶」「レペット茶」などが挙げられる。これらの発酵茶の製造に使用される微生物として、ラクトバチルス・プランタラム菌やラクトバチルス・バシノステルクス菌などの乳酸菌が知られている。また、緑茶より分離したラクトバチルス・プランタラム菌を用いて茶葉を発酵させることで、上記の黒茶を短期間で製造する方法が開示されている（特許文献３）。 Tea is generally classified into non-fermented tea and fermented tea depending on whether it is heat-treated immediately after picking. Ordinary fermented tea uses changes due to oxidase in tea leaves and is different from fermentation by microorganisms. However, in some regions, fermented tea that has been fermented with microorganisms is produced, which is also called black tea. Specific examples include “Awa Bancha”, “Soseki Tea”, “Mian Tea”, and “Luppet Tea”. As microorganisms used in the production of these fermented teas, lactic acid bacteria such as Lactobacillus plantarum and Lactobacillus basinosterx are known. Moreover, the method of manufacturing said black tea in a short period is disclosed by fermenting tea leaves using the Lactobacillus plantarum microbe isolate | separated from green tea (patent document 3).
茶の抽出液を放置すると、抽出液に含まれる茶由来の成分が酸化することによって、抽出液の色が薄緑色もしくは黄色から赤褐色へと変化する現象が起こることが知られており、一般に「褐変」と呼ばれている。この褐変現象は、茶飲料の製造，特に茶抽出物の加熱殺菌時において、また流通・保管時にも起こり、商品価値を低下させるだけでなく不快な味や臭いが発生するために、褐変を抑制する方法が望まれていた。そこで、製造過程中および製造後の褐変を抑制するための方策として、アスコルビン酸の添加（特許文献４）、トレハロースの添加（特許文献５）、Ｌ−アスコルビン酸２−グルコシドの添加（特許文献６）といった方法が、考案されている。 It is known that when a tea extract is left untreated, a tea-derived component contained in the extract oxidizes, causing a phenomenon that the color of the extract changes from light green or yellow to reddish brown. It is called “browning”. This browning phenomenon occurs during the manufacture of tea beverages, especially during heat sterilization of tea extracts, and also during distribution and storage, which not only lowers the commercial value but also produces an unpleasant taste and odor, thereby suppressing browning. A way to do it was desired. Therefore, as measures for suppressing browning during and after the production process, addition of ascorbic acid (Patent Document 4), addition of trehalose (Patent Document 5), addition of L-ascorbic acid 2-glucoside (Patent Document 6) ) Has been devised.
本発明は、茶葉または茶葉抽出物の褐変抑制方法、およびそれを利用した褐変が抑制された乳酸菌発酵茶とその製造方法を提供することを課題とする。 It is an object of the present invention to provide a method for inhibiting browning of tea leaves or tea leaf extracts, a lactic acid bacteria fermented tea using the same, and a method for producing the same.
上記実情を鑑み、本発明者らは鋭意研究を行った結果、茶葉または茶葉抽出物に加水して得られる加水物に、ラクトバチルス・ブレビス菌を接種し発酵することによって得られる茶乳酸菌発酵物や、当該茶乳酸菌発酵物から調製される茶飲料において、著しく褐変が抑制されるということを見出し、本発明を完成させるに至った。 In view of the above circumstances, as a result of intensive studies, the inventors of the present invention have made tea lactic acid bacteria fermentation products obtained by inoculating and fermenting Lactobacillus brevis bacteria with water obtained by adding water to tea leaves or tea leaf extracts. And in the tea drink prepared from the said tea lactic-acid-bacteria fermented material, it discovered that browning was suppressed remarkably and came to complete this invention.
即ち本発明は、
（１）茶葉または茶葉抽出物の加水物を、ラクトバチルス・ブレビス菌で発酵処理することを特徴とする、褐変の抑制方法、
（２）茶葉または茶葉抽出物の加水物を、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ｓｕｂｓｐ． ｃｏａｇｕｌａｎｓ株で発酵処理して得られる茶乳酸菌発酵物、該茶乳酸菌発酵物から分離して得られる乳酸菌発酵茶葉、該茶乳酸菌発酵物から茶葉を除去して得られる茶乳酸菌発酵液およびそれらを飲料水で希釈して得られる乳酸菌発酵茶、
（３）茶葉または茶葉抽出物に加水し、この加水物にＬａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ｓｕｂｓｐ． ｃｏａｇｕｌａｎｓ株を接種し、発酵させることを特徴とする茶乳酸菌発酵物の製造方法、
に関する。
That is, the present invention
(1) A method for inhibiting browning, characterized by fermenting a tea leaf or tea leaf extract with Lactobacillus brevis.
(2) A tea leaf or tea leaf extract hydrolyzate is obtained from Lactobacillus brevis subsp. Fermented tea lactic acid bacteria obtained by fermentation with a coagulans strain, fermented tea leaves obtained by separating from the fermented tea lactic acid bacteria, tea lactic acid bacteria fermented liquid obtained by removing tea leaves from the fermented tea lactic acid bacteria, and beverages thereof Lactic acid bacteria fermented tea obtained by diluting with water,
(3) Water is added to tea leaves or tea leaf extract, and Lactobacillus brevis subsp. inoculating and fermenting a coagulans strain, a method for producing a fermentation product of tea lactic acid bacteria,
About.
本発明の製造方法によって得られる茶乳酸菌発酵物、茶乳酸菌発酵液または乳酸菌発酵茶は、何らの添加物も必要とせず褐変や不快味・不快臭の発生などが効果的に抑制されている。 The tea lactic acid bacteria fermented product, tea lactic acid bacteria fermented liquid, or lactic acid bacteria fermented tea obtained by the production method of the present invention does not require any additive, and the occurrence of browning, unpleasant taste and unpleasant odor is effectively suppressed.
以下、本発明について詳しく説明する。 The present invention will be described in detail below.
本発明の第１は、茶葉または茶葉抽出物の加水物を、ラクトバチルス・ブレビス菌で発酵処理することを特徴とする、褐変の抑制方法である。 The first of the present invention is a method for inhibiting browning, characterized by subjecting a tea leaf or tea leaf extract hydrolyzed with Lactobacillus brevis bacteria.
本発明の褐変の抑制方法に使用されるラクトバチルス・ブレビス菌は特に限定されず、分類上ラクトバチルス・ブレビスに属する乳酸菌のいずれでも使用できるが、好ましくはＬ． ｂｒｅｖｉｓ ｋａｎｅｋａ−０１（ＮＩＴＥ Ｐ−５５８）株、またはラクトバチルス・ブレビスＦＥＲＭ ＢＰ−４６９３株などのＬａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ｓｕｂｓｐ． ｃｏａｇｕｌａｎｓ株である。Ｌ．ｂｒｅｖｉｓ ｋａｎｅｋａ−０１（ＮＩＴＥ Ｐ−５５８）株は、独立行政法人製品評価技術基盤機構特許微生物寄託センター（郵便番号２９２−０８１８ 千葉県木更津市かずさ鎌足２−５−８）に２００８年４月１１日付、受託番号ＮＩＴＥ Ｐ−５５８で寄託されているラクトバチルス・ブレビス菌である。これらラクトバチルス・ブレビス菌は、上記カルチャーセンター等より入手できるほか、市販のものなど一般に流通しているものを利用してもよいし、漬物などの食品から得ることも可能である。 The Lactobacillus brevis bacteria used in the browning suppression method of the present invention is not particularly limited, and any of the lactic acid bacteria belonging to Lactobacillus brevis can be used. Brevis kaneka-01 (NITE P-558) strain or Lactobacillus brevis subsp. such as Lactobacillus brevis FERM BP-4693 strain. a coagulans strain. L. The Brevis Kaneka-01 (NITE P-558) strain was incorporated into the National Institute of Technology and Evaluation Microbiology Depositary Center (Postal Code 292-0818, 2-5-8, Kazusa Kamashichi, Kisarazu City, Chiba Prefecture) on April 11, 2008. It is a Lactobacillus brevis bacterium deposited with the date and deposit number NITE P-558. These Lactobacillus brevis bacteria can be obtained from the above-mentioned culture center or the like, and commercially available ones such as commercially available ones can be used, and can also be obtained from foods such as pickles.
本発明において使用される茶葉は、ツバキ科の植物、例えばツバキ属の葉のうち、一般に飲食されているものであれば特に限定することなく用いることができる。また、これらの茶葉は生の状態でもよいし、乾燥した状態のものも用いることができる。さらに、茶葉を用いて製造された緑茶、紅茶、ウーロン茶、プーアル茶などの茶、これらの茶にさらに玄米、麦類、その他植物原料をブレンドしたものを用いることができる。本発明の褐変抑制効果は、褐変の目立つ緑茶に特に有効である。また、使用する茶葉は、そのままの大きさのままでも良いし、粉砕した粉末茶を使用することもできる。 The tea leaves used in the present invention can be used without particular limitation as long as they are generally eaten or consumed among the plants of the family Camellia, for example, the leaves of the genus Camellia. These tea leaves may be in a raw state or in a dry state. Furthermore, teas such as green tea, black tea, oolong tea, and puer tea manufactured using tea leaves, and blended with these teas with brown rice, wheat, and other plant materials can be used. The browning inhibitory effect of the present invention is particularly effective for green tea with noticeable browning. Moreover, the tea leaves to be used may remain as they are, or pulverized powder tea can be used.
本発明における茶葉抽出物は、上記の茶葉を水または熱水で抽出して得られる抽出液やその加工物であり、抽出方法としては既存の方法を利用でき、特に限定されない。本発明における茶葉抽出物には、この抽出液を濃縮したエキスや、この抽出液やエキスをスプレードライや凍結乾燥といった既存の方法によって乾燥または粉末化したものも含まれる。 The tea leaf extract in the present invention is an extract obtained by extracting the tea leaf with water or hot water or a processed product thereof, and an existing method can be used as the extraction method, and is not particularly limited. The tea leaf extract in the present invention includes an extract obtained by concentrating the extract, and an extract obtained by drying or pulverizing the extract or extract by an existing method such as spray drying or freeze drying.
また、本発明において、茶葉または茶葉抽出物に加水する水は、飲用可能な水であれば特に限定されない。加水時に使用した水の温度が、ラクトバチルス・ブレビス菌による発酵温度より高い場合は、菌体の接種前にあらかじめ冷却する必要がある。加水後の加水物中の水分量は、ラクトバチルス・ブレビス菌を接種する前において、６０〜９９重量％が好ましく、より好ましくは７０〜９８重量％であり、さらに好ましくは８５〜９５重量％である。加水量が多すぎても、少なすぎても、製造の際の取り扱い性が低下し好ましくない。なお、本発明において茶葉抽出物として抽出液をそのまま利用する場合、該抽出液が上記水分量をすでに満たす場合はさらなる加水を必要せず、該抽出液をそのまま加水物として利用できる。また、ラクトバチルス・ブレビス菌を接種する前における加水物中の茶葉または茶葉抽出物の量は、その乾燥重量に換算して、１〜４０重量％が好ましく、より好ましくは２〜３０重量％であり、さらに好ましくは５〜１５重量％である。 In the present invention, water to be added to tea leaves or tea leaf extract is not particularly limited as long as it is drinkable water. When the temperature of the water used at the time of hydration is higher than the fermentation temperature by Lactobacillus brevis, it is necessary to cool it before inoculating the cells. The water content in the hydrolyzed product is preferably 60 to 99% by weight, more preferably 70 to 98% by weight, and still more preferably 85 to 95% by weight before inoculating Lactobacillus brevis. is there. If the amount of water added is too much or too little, the handleability during production is lowered, which is not preferable. In addition, when using an extract as it is as a tea leaf extract in this invention, when this extract already satisfy | fills the said water content, the further addition of water is not required, but this extract can be used as it is as a hydrolyzate. Moreover, the amount of tea leaves or tea leaf extract in the water before inoculating Lactobacillus brevis is preferably 1 to 40% by weight, more preferably 2 to 30% by weight in terms of its dry weight. Yes, more preferably 5 to 15% by weight.
なお、本発明においては、上記加水物に、炭素源として単糖類、二糖類、オリゴ糖類などの糖を添加して、後述の発酵処理を行うこともできるし、その方が好ましい。この場合使用する糖は、特に限定されないが、ショ糖、トレハロース、マルトース、グルコースが好ましく、グルコースが特に好ましい。また、その添加量は、ラクトバチルス・ブレビス菌による発酵を早めるために効果的な最少な量で、かつ浸透圧による阻害を受けない量であれば特に限定されないが、ラクトバチルス・ブレビス菌を接種する前における加水物中の糖の量として、０．０１〜１０重量％が好ましく、より好ましくは０．１〜５重量％である。 In the present invention, sugars such as monosaccharides, disaccharides and oligosaccharides can be added to the above-mentioned hydrolyzate as a carbon source, and the fermentation treatment described below can be performed, and that is preferable. The sugar used in this case is not particularly limited, but sucrose, trehalose, maltose and glucose are preferable, and glucose is particularly preferable. In addition, the amount added is not particularly limited as long as it is the minimum amount effective for accelerating fermentation by Lactobacillus brevis, and is not affected by osmotic pressure, but inoculated with Lactobacillus brevis. The amount of sugar in the hydrolyzate before the treatment is preferably 0.01 to 10% by weight, more preferably 0.1 to 5% by weight.
さらに、発酵処理を行うにあたっては、茶葉または茶葉抽出物の加水物に、糖のほか、窒素源、有機塩類、無機塩類、ビタミン類、酵母エキス、その他一般に乳酸菌の発酵に必要または好ましい成分を添加することもできる。また、添加する際のこれら添加物の添加量は、ラクトバチルス・ブレビス菌の発酵を早めることができる量であれば、特に限定されない。 In addition, in addition to sugar, in addition to sugar, in addition to sugar, in addition to sugar, the ingredients that are necessary or preferred for fermentation of lactic acid bacteria are generally added to the fermented tea or the extract of the tea leaf extract, as well as nitrogen sources, organic salts, inorganic salts, vitamins, yeast extract, etc. You can also Moreover, the addition amount of these additives at the time of addition will not be specifically limited if it is the quantity which can accelerate | stimulate fermentation of Lactobacillus brevis bacteria.
ラクトバチルス・ブレビス菌を接種する前に、オートクレーブ等の既存の方法で茶葉または茶葉抽出物の加水物を加熱殺菌することもできる。衛生上の観点から、該加水物は加熱滅菌をしたものを用いることが好ましい。 Prior to inoculation with Lactobacillus brevis, the tea leaf or tea leaf extract hydrolyzate can be heat-sterilized by an existing method such as autoclave. From the viewpoint of hygiene, it is preferable to use heat-sterilized water.
本発明において、ラクトバチルス・ブレビス菌は、前培養して菌体量をある程度高めたうえで上記加水物に接種して、発酵処理を行うことが好ましい。この場合の前培養は、市販の乳酸菌培地を用い既存の方法で実施することができる。加水物に接種するラクトバチルス・ブレビス菌の量は、培養開始時の菌濃度として１０3〜１０8ｃｆｕ／ｍＬが好ましく、より好ましくは１０4〜１０7ｃｆｕ／ｍＬである。接種するラクトバチルス・ブレビス菌の量が少ないと、発酵終了までが長期間となり、かつ、その他雑菌の汚染による可能性が高まり好ましくない。 In the present invention, the Lactobacillus brevis bacteria are preferably pre-cultured to increase the amount of cells to some extent, and then inoculated into the above-mentioned hydrolyzate to perform a fermentation treatment. The pre-culture in this case can be carried out by an existing method using a commercially available lactic acid bacteria medium. The amount of Lactobacillus brevis inoculated into the hydrolyzate is preferably 10 3 to 10 8 cfu / mL, more preferably 10 4 to 10 7 cfu / mL as the bacterial concentration at the start of culture. If the amount of Lactobacillus brevis bacteria to be inoculated is small, it is not preferable because it takes a long time to complete the fermentation and the possibility of contamination by other bacteria increases.
また、茶葉または茶葉抽出物の加水物に接種後の発酵は静置培養により実施することができ、適宜、撹拌することもできる。撹拌を行う場合、過度の撹拌により菌体が凝集し、生育が抑制される場合がある為、弱撹拌が好ましい。また、撹拌により、培地中の溶存酸素が増加しない様にするため、培養槽内の気相部を窒素等の不活性ガスで置換しておいても良い。さらに、発酵時の温度は、ラクトバチルス・ブレビス菌が生育できる条件であれば特に限定されないが、１０〜４３℃、好ましくは２５〜３８℃の環境下である。また、発酵期間は１〜７日間、好ましくは２〜５日間である。 Moreover, the fermentation after inoculation to the tea leaf or tea leaf extract hydrolyzate can be carried out by static culture, and can be appropriately stirred. In the case of stirring, weak stirring is preferable because bacterial cells may aggregate due to excessive stirring and growth may be suppressed. Moreover, in order not to increase the dissolved oxygen in the medium by stirring, the gas phase in the culture tank may be replaced with an inert gas such as nitrogen. Furthermore, the temperature during fermentation is not particularly limited as long as Lactobacillus brevis can grow, but it is in an environment of 10 to 43 ° C, preferably 25 to 38 ° C. The fermentation period is 1 to 7 days, preferably 2 to 5 days.
本発明においては、上記のような乳酸菌発酵処理を行うことにより、茶葉抽出物や茶葉加水物につきものの褐変が抑制された茶乳酸菌発酵物を得ることが出来る。 In the present invention, by performing the lactic acid bacteria fermentation treatment as described above, it is possible to obtain a tea lactic acid bacteria fermented product in which browning of tea leaf extract or tea leaf hydrolyzate is suppressed.
上記観点から、本発明の第２は、茶葉または茶葉抽出物の加水物を、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ｓｕｂｓｐ． ｃｏａｇｕｌａｎｓ株で発酵処理して得られる茶乳酸菌発酵物であり、本発明の第３は、茶葉または茶葉抽出物に加水し、この加水物にＬａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ｓｕｂｓｐ． ｃｏａｇｕｌａｎｓ株を接種し、発酵させることを特徴とする茶乳酸菌発酵物の製造方法である。これら本発明の茶乳酸菌発酵物及び本発明の茶乳酸菌発酵物の製造方法においては、ラクトバチルス・ブレビス菌としてＬａｃｔｏｂａｃｉｌｌｕｓ ｂｒｅｖｉｓ ｓｕｂｓｐ． ｃｏａｇｕｌａｎｓ株、好ましくはＬ． ｂｒｅｖｉｓ ｋａｎｅｋａ−０１（ＮＩＴＥ Ｐ−５５８）株を使用する他は、本発明の第１の褐変抑制方法と同じ茶葉、同じ発酵条件、添加物が使用できる。 From the above point of view, the second of the present invention is a method for producing a tea leaf or tea leaf extract hydrolyzate from Lactobacillus brevis subsp. It is a tea lactic acid bacteria fermented product obtained by fermentation treatment with a coagulans strain. The third of the present invention is watered to tea leaves or tea leaf extract, and Lactobacillus brevis subsp. A method for producing a fermented tea lactic acid bacterium characterized by inoculating and fermenting a coagulans strain. In these fermented tea lactic acid bacteria of the present invention and the fermented tea lactic acid bacteria of the present invention, Lactobacillus brevis subsp. coagulans strains, preferably L.coagulans. Except for using the Brevis kaneka-01 (NITE P-558) strain, the same tea leaves, the same fermentation conditions and additives as the first browning suppression method of the present invention can be used.
本発明の茶乳酸菌発酵物は、そのままでも飲食用素材として用いることもできるし、飲料水で適宜希釈して乳酸菌発酵茶として飲用することもできる。この場合に用いる飲料水は、水道水、井戸水、ミネラルウォーター、清涼飲料水など飲用可能なものであれば、特に限定されない。また、希釈に用いる飲料水の温度も特に限定されない。さらに、本発明の茶乳酸菌発酵物はスプレードライや凍結乾燥などの既存の方法によって茶乳酸菌発酵物の乾燥物とすることもできる。また、茶乳酸菌発酵物はデキストリン等の賦形剤を加えて粉末とすることもできる。フィルタープレスや遠心分離など既存の方法によって、本発明の茶乳酸菌発酵物を乳酸菌発酵茶葉と茶乳酸菌発酵液に分離することもできるし、このようにして得られる乳酸菌発酵茶葉や茶乳酸菌発酵液も本発明の一態様である。また、得られた乳酸菌発酵茶葉を、棚段式乾燥機や流動床式乾燥機などの既存の方法により乾燥し、乳酸菌発酵茶葉乾燥物とすることもできる。これら乳酸菌発酵茶葉および乳酸菌発酵茶葉乾燥物は、熱湯や水を注ぐといった、通常と同様の方法によって飲用することもできる。また、そのまま食品用素材として用いることもできる。さらに、分離して得られた茶乳酸菌発酵液は、直接飲食用素材として用いることもできるし、飲料水で希釈して乳酸菌発酵茶として飲用することもできる。これら茶乳酸菌発酵液および乳酸菌発酵茶は、既存の方法によって乾燥し、乳酸菌発酵茶粉末とすることもできる。 The tea lactic acid bacteria fermented product of the present invention can be used as it is as a raw material for food and drink, or can be used as a lactic acid bacteria fermented tea by appropriately diluting with drinking water. The drinking water used in this case is not particularly limited as long as it is drinkable, such as tap water, well water, mineral water, and soft drink. Moreover, the temperature of the drinking water used for dilution is not specifically limited. Furthermore, the tea lactic acid bacteria fermented product of the present invention can be made into a dried product of tea lactic acid bacteria fermented product by an existing method such as spray drying or freeze drying. The tea lactic acid bacteria fermented product can be made into a powder by adding an excipient such as dextrin. It is possible to separate the fermented tea lactic acid bacteria of the present invention into lactic acid bacteria fermented tea leaves and tea lactic acid bacteria fermented liquids by existing methods such as filter press and centrifugation, and the lactic acid bacteria fermented tea leaves and tea lactic acid bacteria fermented liquids obtained in this way 1 is one embodiment of the present invention. Moreover, the obtained lactic acid bacteria fermented tea leaves can be dried by an existing method such as a shelf dryer or a fluidized bed dryer to obtain a dried product of lactic acid bacteria fermented tea leaves. These lactic acid bacteria fermented tea leaves and dried lactic acid bacteria fermented tea leaves can be drunk in the same manner as usual, such as pouring hot water or water. Moreover, it can also be used as a food material as it is. Furthermore, the tea lactic acid bacteria fermentation liquid obtained by isolation | separation can also be used as a raw material for eating and drinking directly, can also be diluted with drinking water, and can be drunk as lactic acid bacteria fermentation tea. These tea lactic acid bacteria fermented liquor and lactic acid bacteria fermented tea can be dried by existing methods to obtain lactic acid bacteria fermented tea powder.
本発明で得られる茶乳酸菌発酵物およびその乾燥物、乳酸菌発酵茶葉およびその乾燥物、茶乳酸菌発酵液および乳酸菌発酵茶、乳酸菌発酵茶粉末はそのまま、あるいは加工して、食品、飲料、健康食品、栄養補助食品、栄養機能食品、特定保健用食品などの飲食用の他、医薬品、医薬部外品、飼料、ペットフード等に使用できる。また、その加工形態としては、ドリンク剤、液剤、錠剤、散剤、チュアブル錠、丸剤、ハードカプセル剤、ソフトカプセル剤等が挙げられるが、特に限定されない。 Tea lactic acid bacteria fermented product and dried product thereof, lactic acid bacteria fermented tea leaf and dried product thereof, tea lactic acid bacteria fermented liquid and lactic acid bacteria fermented tea, lactic acid bacteria fermented tea powder as it is or processed, food, beverage, health food, In addition to food and drink such as dietary supplements, nutritional functional foods, and foods for specified health use, it can be used for pharmaceuticals, quasi drugs, feed, pet foods, and the like. Examples of the processing form include drinks, liquids, tablets, powders, chewable tablets, pills, hard capsules, soft capsules and the like, but are not particularly limited.
以下、本発明を実施例により詳しく説明するが、本発明はこれら実施例により何ら制限を受けるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention does not receive a restriction | limiting at all by these Examples.
市販のＭ．Ｒ．Ｓ．培地を１２１℃で１５分間滅菌した。放冷後、Ｌ． ｂｒｅｖｉｓ ｋａｎｅｋａ−０１（ＮＩＴＥ Ｐ−５５８）株を該培地に接種し、３７℃で２４時間培養した。培養後、菌体と培地を分離し、生理食塩水を用いて菌体を洗浄した後、菌体を培地と等量の生理食塩水で再懸濁し、ラクトバチルス・ブレビス菌懸濁液を得た。 Commercially available M.P. R. S. The medium was sterilized at 121 ° C. for 15 minutes. After standing to cool, L.M. Brevis kaneka-01 (NITE P-558) strain was inoculated into the medium and cultured at 37 ° C. for 24 hours. After culturing, the cells and the culture medium are separated, washed with physiological saline, and then the cells are resuspended in the same amount of physiological saline as the medium to obtain a Lactobacillus brevis suspension. It was.
緑茶５ｇ、水５０ｍＬを混合し、１２１℃で１５分間滅菌し、放冷した。得られた茶葉加水物に実施例１で得たラクトバチルス・ブレビス菌懸濁液を１ｍＬ接種し、３７℃で４８時間培養し、茶乳酸菌発酵物を得た。その一部を凍結乾燥処理し、茶乳酸菌発酵物の乾燥物を得た。また、茶乳酸菌発酵物の残りを濾液分離して、乳酸菌発酵茶葉と茶乳酸菌発酵液を得た。さらに、得られた乳酸菌発酵茶葉と茶乳酸菌発酵液をそれぞれ凍結乾燥し、乳酸菌発酵茶葉乾燥物および乳酸菌発酵液粉末を得た。 5 g of green tea and 50 mL of water were mixed, sterilized at 121 ° C. for 15 minutes, and allowed to cool. 1 mL of the Lactobacillus brevis suspension obtained in Example 1 was inoculated into the obtained tea leaf hydrolyzate and cultured at 37 ° C. for 48 hours to obtain a tea lactic acid bacteria fermentation product. A part thereof was freeze-dried to obtain a dried product of tea lactic acid bacteria fermentation product. Moreover, the remainder of the fermentation product of tea lactic acid bacteria was filtrated to obtain lactic acid bacteria fermented tea leaves and tea lactic acid bacteria fermented liquid. Furthermore, the obtained lactic acid bacteria fermented tea leaves and tea lactic acid bacteria fermented liquids were freeze-dried to obtain dried lactic acid bacteria fermented tea leaves and lactic acid bacteria fermented liquid powders.
緑茶５ｇ、グルコース０．５ｇ、水５０ｍＬを混合し、１２１℃で１５分間滅菌し、放冷した。。得られた茶葉加水物に、実施例１で得たラクトバチルス・ブレビス菌懸濁液を１ｍＬ接種し、３７℃で４８時間培養し、茶乳酸菌発酵物（試料１）を得た。試料１の培養過程におけるｐＨおよび菌濃度の変化を表１および表２に示した。表１および表２の結果（ｐＨの低下および菌濃度の増加）より、茶葉加水物の乳酸菌発酵が確認された。また、試料１の茶乳酸菌発酵物を濾液分離することによって、乳酸菌発酵茶葉と茶乳酸菌発酵液（試料２）を得た。
5 g of green tea, 0.5 g of glucose and 50 mL of water were mixed, sterilized at 121 ° C. for 15 minutes, and allowed to cool. . The obtained tea leaf hydrolyzate was inoculated with 1 mL of the Lactobacillus brevis suspension obtained in Example 1 and cultured at 37 ° C. for 48 hours to obtain a tea lactic acid bacteria fermentation product (Sample 1). Table 1 and Table 2 show changes in pH and bacterial concentration during the culture process of Sample 1. From the results of Table 1 and Table 2 (decrease in pH and increase in bacterial concentration), lactic acid bacteria fermentation of tea leaf hydrolysate was confirmed. Moreover, the lactic acid bacteria fermented tea leaves and the tea lactic acid bacteria fermented liquid (sample 2) were obtained by carrying out the filtrate separation of the fermented tea lactic acid bacteria of the sample 1.
実施例３で得られた試料２の茶乳酸菌発酵液を、熱湯で４０倍に希釈し、乳酸菌発酵茶を調製した。比較対象として、実施例３の菌懸濁液を接種する前の茶葉加水物と同じものを濾過して茶乳酸菌未発酵液（比較対象１）とし、同じく熱湯で４０倍に希釈して乳酸菌未発酵茶を調製した。それぞれ調製後１時間の、調製時に対するそれぞれの褐変程度を、１０人のパネラーの目視により評価した。本実施例においては、試料２の茶乳酸菌発酵液から得られた乳酸菌発酵茶の褐変の程度を、乳酸菌未発酵茶の褐変の程度を基準として、褐変が抑制されたかどうかで判定した。判定基準は、○：乳酸菌未発酵茶と比較して著しく褐変の抑制が認められる、△：乳酸菌未発酵茶と比較して若干の褐変の抑制が認められる、×：乳酸菌未発酵茶と比較して褐変の抑制が認められない、の３段階とした。その結果を表３に示す。 The tea lactic acid bacteria fermentation liquid of Sample 2 obtained in Example 3 was diluted 40 times with hot water to prepare lactic acid bacteria fermented tea. As a comparison object, the same tea leaf hydrolyzate before inoculating the bacterial suspension of Example 3 was filtered to make a tea lactic acid bacteria unfermented liquid (Comparative object 1), which was also diluted 40-fold with hot water and lactic acid bacteria were not used. Fermented tea was prepared. The degree of browning of each of the preparations for 1 hour after the preparation was evaluated visually by 10 panelists. In this example, the degree of browning of the lactic acid bacteria fermented tea obtained from the tea lactic acid bacteria fermentation liquid of Sample 2 was determined based on whether or not the browning was suppressed based on the degree of browning of the lactic acid bacteria unfermented tea. Judgment criteria are: ○: Remarkably suppressed browning compared to lactic acid bacteria unfermented tea, △: Slightly suppressed browning compared to lactic acid bacteria unfermented tea, ×: Compared to lactic acid bacteria unfermented tea. Thus, there were three stages in which browning suppression was not observed. The results are shown in Table 3.
表３より明らかな様に、熱湯で希釈した試料２を希釈した乳酸菌発酵茶は、乳酸菌未発酵茶と比較して著しく褐変が抑制されていることが確認された。 As is apparent from Table 3, it was confirmed that the browning of the lactic acid bacteria fermented tea diluted with the sample 2 diluted with hot water was significantly suppressed as compared with the lactic acid bacteria unfermented tea.
実施例３で得られた試料２の茶乳酸菌発酵液、およびその比較対象である茶乳酸菌未発酵液（比較対象１）を、それぞれ水で４０倍に希釈し、乳酸菌発酵茶および乳酸菌未発酵茶を調製した。さらに室温で１日保管後、乳酸菌発酵茶および乳酸菌未発酵茶の褐変を１０人のパネラーの目視により評価した。また、褐変の程度は調製時を基準として、○：調製時と同様に褐変は認められない、△：調製時と比較して若干の褐変が認められる、×：調製時と比較して著しい褐変が認められる、の３段階とした。その結果を表４に示す。 The tea lactic acid bacteria fermentation liquid of sample 2 obtained in Example 3 and the tea lactic acid bacteria unfermented liquid (comparative object 1), which are comparison targets thereof, were each diluted 40 times with water to give lactic acid bacteria fermented tea and lactic acid bacteria unfermented tea. Was prepared. Furthermore, after storage at room temperature for 1 day, browning of lactic acid bacteria fermented tea and lactic acid bacteria unfermented tea was evaluated by visual observation of 10 panelists. In addition, the degree of browning is based on the time of preparation, ○: no browning is observed as in the preparation, Δ: slight browning is observed compared to the preparation, ×: significant browning compared to the preparation The three stages are: The results are shown in Table 4.
表４より明らかな様に、試料２を水で希釈した乳酸菌発酵茶は、乳酸菌未発酵茶と比較して、顕著に褐変が抑制されることが確認された。 As is clear from Table 4, it was confirmed that the lactic acid bacteria fermented tea obtained by diluting the sample 2 with water was significantly suppressed in browning as compared with the lactic acid bacteria unfermented tea.
緑茶５ｇ、グルコース０．５ｇ、酵母エキス５０ｍｇ、水５０ｍＬを混合し、１２１℃で１５分間滅菌し、放冷した。得られた茶葉加水物に、実施例１で得たラクトバチルス・ブレビス菌懸濁液を１ｍＬ接種し、３７℃で４８時間培養し、茶乳酸菌発酵物（試料３）を得た。試料３の培養過程におけるｐＨおよび菌濃度の変化を表５および表６に示した。表５および表６の結果（ｐＨの低下および菌濃度の増加）より、茶葉加水物の乳酸菌発酵が確認された。また、試料３の茶乳酸菌発酵物を濾液分離することによって、乳酸菌発酵茶葉と茶乳酸菌発酵液（試料４）を得た。
5 g of green tea, 0.5 g of glucose, 50 mg of yeast extract and 50 mL of water were mixed, sterilized at 121 ° C. for 15 minutes, and allowed to cool. The obtained tea leaf hydrolyzate was inoculated with 1 mL of the Lactobacillus brevis suspension obtained in Example 1 and cultured at 37 ° C. for 48 hours to obtain a tea lactic acid bacteria fermentation product (Sample 3). Tables 5 and 6 show changes in pH and bacterial concentration during the culturing process of Sample 3. From the results of Tables 5 and 6 (decrease in pH and increase in bacterial concentration), lactic acid bacteria fermentation of tea leaf hydrolysate was confirmed. Moreover, the lactic acid bacteria fermented tea leaves and the tea lactic acid bacteria fermented liquid (sample 4) were obtained by carrying out filtrate separation of the fermented tea lactic acid bacteria of the sample 3.
実施例６で得られた試料４の茶乳酸菌発酵液を、熱湯で４０倍に希釈し、乳酸菌発酵茶を調製した。比較対象として、実施例６の菌懸濁液を接種する前の茶葉加水物と同じものを濾過して茶乳酸菌未発酵液（比較対象２）とし、同じく熱湯で４０倍に希釈して乳酸菌未発酵茶を調製した。それぞれ調製後１時間の、調製時に対するそれぞれの褐変程度を、１０人のパネラーの目視により評価した。本実施例においては、試料４の茶乳酸菌発酵液から得られた乳酸菌発酵茶の褐変の程度を、比較対象２の茶乳酸菌未発酵液から得られた乳酸菌未発酵茶の褐変の程度を基準として、褐変が抑制されたかどうかで判定した。判定基準は、○：乳酸菌未発酵茶と比較して著しく褐変の抑制が認められる、△：乳酸菌未発酵茶と比較して若干の褐変の抑制が認められる、×：乳酸菌未発酵茶と比較して褐変の抑制が認められない、の３段階とした。その結果を表７に示す。 The tea lactic acid bacteria fermentation liquid of Sample 4 obtained in Example 6 was diluted 40 times with hot water to prepare lactic acid bacteria fermented tea. As a comparison object, the same tea leaf hydrolysate before inoculation with the bacterial suspension of Example 6 was filtered to obtain a tea lactic acid bacteria unfermented liquid (comparative object 2), which was also diluted 40-fold with hot water, and lactic acid bacteria were not used. Fermented tea was prepared. The degree of browning of each of the preparations for 1 hour after the preparation was evaluated visually by 10 panelists. In this example, the degree of browning of the lactic acid bacteria fermented tea obtained from the tea lactic acid bacteria fermented liquid of sample 4 is based on the degree of browning of the lactic acid bacteria unfermented tea obtained from the tea lactic acid bacteria unfermented liquid of comparative object 2. Judgment was made based on whether or not browning was suppressed. Judgment criteria are: ○: Remarkably suppressed browning compared to lactic acid bacteria unfermented tea, △: Slightly suppressed browning compared to lactic acid bacteria unfermented tea, ×: Compared to lactic acid bacteria unfermented tea. Thus, there were three stages in which browning suppression was not observed. The results are shown in Table 7.
表７より明らかな様に、試料４を熱湯で希釈した乳酸菌発酵茶は、乳酸菌未発酵茶と比較して著しく褐変が抑制されることが確認された。 As is clear from Table 7, it was confirmed that browning of lactic acid bacteria fermented tea obtained by diluting sample 4 with hot water was significantly suppressed as compared with lactic acid bacteria unfermented tea.
実施例６で得られた試料４の茶乳酸菌発酵液、およびその比較対象である茶乳酸菌未発酵液（比較対象２）を、それぞれ水で４０倍に希釈し、乳酸菌発酵茶および乳酸菌未発酵茶を調製した。さらに室温で１日保管後、乳酸菌発酵茶および乳酸菌未発酵茶の褐変を１０人のパネラーの目視により評価した。また、褐変の程度は調製時を基準として、○：調製時と同様に褐変は認められない、△：調製時と比較して若干の褐変が認められる、×：調製時と比較して著しい褐変が認められる、の３段階とした。その結果を表８に示す。 The tea lactic acid bacteria fermentation liquid of sample 4 obtained in Example 6 and the tea lactic acid bacteria unfermented liquid (comparative object 2), which are comparison targets thereof, were each diluted 40 times with water to give lactic acid bacteria fermented tea and lactic acid bacteria unfermented tea. Was prepared. Furthermore, after storage at room temperature for 1 day, browning of lactic acid bacteria fermented tea and lactic acid bacteria unfermented tea was evaluated by visual observation of 10 panelists. In addition, the degree of browning is based on the time of preparation, ○: no browning is observed as in the preparation, Δ: slight browning is observed compared to the preparation, ×: significant browning compared to the preparation The three stages are: The results are shown in Table 8.
表８より明らかな様に、試料４を水で希釈した乳酸菌発酵茶は、乳酸菌未発酵茶と比較して顕著に褐変が抑制されることが確認された。 As apparent from Table 8, it was confirmed that browning of lactic acid bacteria fermented tea obtained by diluting sample 4 with water was significantly suppressed as compared with lactic acid bacteria unfermented tea.
ＮＩＴＥ Ｐ−５５８ NITE P-558
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187519A (en) * | 2014-09-05 | 2014-12-10 | 浙江正味食品有限公司 | Method for effectively inhibiting browning |
| CN112021439A (en) * | 2020-09-30 | 2020-12-04 | 张波 | Fermented tea and preparation process thereof |
| JP7085174B1 (en) * | 2021-03-23 | 2022-06-16 | 長峰製茶株式会社 | Manufacturing method of anaerobic fermented tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187519A (en) * | 2014-09-05 | 2014-12-10 | 浙江正味食品有限公司 | Method for effectively inhibiting browning |
| CN112021439A (en) * | 2020-09-30 | 2020-12-04 | 张波 | Fermented tea and preparation process thereof |
| JP7085174B1 (en) * | 2021-03-23 | 2022-06-16 | 長峰製茶株式会社 | Manufacturing method of anaerobic fermented tea |
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