JP2013009641A - Purified product of post-fermented tea extract and food or drink blended therewith - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing a purified product of a Pu-erh tea extract that has little color and flavor intrinsic to tea, blends well with a variety of foods and drinks, and can reduce the greasiness of food left in the mouse after eating; and a food or drink containing the same.SOLUTION: A method of producing a purified product of a Pu-erh tea extract includes: (1) an extraction process for obtaining an extract by adding boiled water to Pu-erh tea leaves; (2) a separation process for separating the Pu-erh tea leaves and the extract; and (3) a purification process in which one of the following processes (a) to (c) is performed: (a) a purification process for contacting the extract with an organic solvent to dissolve the extract in the organic solvent, and recovering the organic solvent fraction; (b) a purification process for cooling the extract for separation into deposits that form in the solution and non-deposits; or (c) a purification process for fractioning the extract by column chromatography according to differences in polarity, charge and molecular size.

Description

  The present invention relates to a purified product of a post-fermented tea extract, a food and drink containing the same, and the like.

A dish containing a lot of oil, such as fried food, has an oily taste in the mouth after eating, which affects the taste of the next dish to be eaten. For this reason, there is a need for a beverage that can be made more delicious after a meal has been swallowed by removing the oily taste in the mouth by drinking. In response to such a demand, for example, research on oolong tea has been performed (Patent Document 1, Non-Patent Document 1).
The post-fermented tea in the present invention includes a fermentation process in which microorganisms and fungi are interposed in a so-called tea-making process, and examples include puer tea, goishi tea, awaban tea, mien, rapesou, etc. There is puer tea. Regarding Pu'er tea, research was not as advanced as oolong tea. The effect of Pu'er tea is known to be a lipid absorption inhibitory effect, but studies on the viewpoint of reducing the oiliness remaining in the mouth have not been sufficiently conducted.
Moreover, about fermented tea or its extract, since the color tone is brown-black, when it mix | blends with transparent or light-colored food-drinks, since it will be colored almost brown-black, there is a problem of impairing the color tone of a product. there were. Furthermore, puer tea has a peculiar musty odor and earthy odor generated during fermentation by microorganisms and mold during production, and there is a problem that the original flavor of the product is impaired when blended with food and drink. For this reason, in order to use the extract of puer tea for food and drink, it was difficult to use it for transparent to light colors, and there was a problem that what could be used was limited.

Japanese Patent Laid-Open No. 7-111858

Yukako Hayashi et al., “Oolong tea is suitable beverage for fatty foods”, [online], September 22, 2010, “The 20th CONGRESS of the European” Chemoreception Research Organization (September 14-18, Avignon, France), [Search June 17, 2011], Internet <URL: http://www.suntory.co.jp/news/2010/10889. html>

  The present invention has been made in view of the above-mentioned circumstances, and its purpose is to reduce the original color and flavor of tea, have good compoundability in various foods and drinks, and remain in the mouth after meals. It is providing the manufacturing method of the refined | purified product of the Puer tea extract which can reduce potency, and providing the food / beverage products containing the purified product.

As a result of intensive research in order to solve the above problems, the inventors of the present invention have the effect that the purified product of the puer tea extract obtained by the purification process such as solvent fraction affects the color and flavor of the food and drink itself. Without finding out, the oiliness in the mouth can be reduced, and the present invention has been completed.
Thus, the method for producing a purified product of the puer tea extract according to the first invention for achieving the above object comprises (1) an extraction step of adding hot water to a puer tea leaf to obtain an extract, and (2) the puer A separation step for separating the tea leaves and the extract; (3) a purification step for carrying out one of the following steps (a) to (c); (a) contacting the extract with an organic solvent; A purification step in which the extract is dissolved in an organic solvent and an organic solvent fraction is collected; (b) a purification step in which the extract is separated into a precipitate and a non-precipitate generated in the solution by cooling; Or (c) a purification step of fractionating the extract according to a difference in polarity, charge, and molecular size by column chromatography.

The organic solvent is nitrous oxide, acetone, ethanol, ethyl methyl ketone, glycerin, ethyl acetate, methyl acetate, dichloromethane, edible fats and oils, 1,1,1,2-tetrafluoroethane, 1,1,2-trichloroethene , Carbon dioxide, 1-butanol, 2-butanol, butane, 1-propanol, 2-propylanol, propylene glycol, hexane, methanol, and preferably at least one selected from the group consisting of It is more preferable that it is at least one selected from the group consisting of acetone, ethanol, and ethyl acetate from the production results of the tea extract used in the application.
L (lightness), a (hue [red to green]), b (hue “color”), which are data measured by a colorimetric color difference meter, when the puer tea extract is dissolved in water to a concentration of 0.03%. Yellow to blue ") is preferably L ≧ 95, a ≦ 0, and b ≧ 0.
Moreover, the food-drinks which concern on 2nd invention contain the refined | purified material of the puer tea extract manufactured by the said 1st invention, It is characterized by the above-mentioned.

According to the present invention, there is provided a purified product of a puer tea extract that has less original color and flavor of tea, has good compoundability in various foods and drinks, and can reduce the oily taste of meal remaining in the mouth after meal. can get. Since this purified product has a light color, it can also be used for foods and drinks of transparent to light colors.
Moreover, the oiliness of the meal which remains in the mouth after a meal can be reduced by mix | blending the refined | purified product of puer tea extract with food / beverage products by intake of the food / beverage products.

  Next, embodiments of the present invention will be described in detail. The technical scope of the present invention is not limited by the following embodiments, and various modifications can be made without changing the gist of the invention. Further, the technical scope of the present invention extends to an equivalent range.

<Extraction process>
Pu'er tea is a type of Chinese tea (black tea) that originates from the south to southwest of Yunnan, China. That is, green tea that has been oxidatively fermented by heating and fermented with Aspergillus oryzae is mature tea, and tea that is aged over time is fresh tea. In the case of fresh tea, it is said that the enzyme is not completely deactivated when heated, and further enzyme fermentation occurs when it is subsequently dried in the sun. In the present invention, tea leaves of any Pu'er tea can be used.
Add hot water to Pu'er tea leaves to obtain an extract. Although the quantity of water is not specifically limited at this time, About 3 times amount-about 40 times amount can be used with respect to the mass of puer tea leaves. If the amount of water is small, extraction from the Pu'er tea leaves is not sufficiently performed, resulting in high production costs. On the other hand, if the amount of water is large, a sufficient extract can be obtained, but the amount of the treatment liquid increases, which requires time and effort in subsequent steps.
Although it does not specifically limit as a temperature of hot water, It can be set as about 60 degreeC-about 100 degreeC (preferably about 70 degreeC-about 95 degreeC).
Further, the extraction time is not particularly limited, but can be about 5 minutes to about 60 minutes. If the extraction time is short, sufficient extraction is not performed, and if the extraction time is long, the entire process becomes long, leading to an increase in manufacturing costs.
In this way, an extract is obtained.

<Separation process>
Next, the Pu'er tea leaves and the extract (extract) are separated. Examples of such a method include filtration and centrifugation. In this way, an extract from which most of the solid matter has been removed is obtained.
<Concentration process>
The concentration step can be performed so that the volume of the extract can be reduced and the subsequent steps can be performed more smoothly. Examples of such methods include boiling concentration, vacuum concentration, freeze concentration, and membrane concentration.

<Purification process>
Next, in order to obtain the target purified product from the extract, a purification step is performed. As a method for carrying out the purification step, (a) an extract and an organic solvent are contacted, the extract is transferred to an organic solvent, and the solvent is removed from the collected organic solvent fraction (organic solvent method), ( b) Cooling the extract to separate it into precipitates and non-precipitates produced in the solution, followed by solid-liquid separation by filtration or centrifugation (cooling method), or (c) extracting the extract into a column There is a method (column chromatographic method) in which the solvent is removed from the collected fraction by fractionation according to the difference in polarity, charge, and molecular size by the column chromatographic treatment in which the adsorbent is selectively adsorbed and separated.
The method for removing the solvent can be carried out by a method such as boiling, reduced pressure (vacuum), lyophilization, or membrane concentration alone or in combination. Examples of the form of the purified product include liquid, slurry, semi-solid, and solid states.
In this manner, a final purified Puer tea extract is obtained.

<Characteristics of purified product of Pu'er tea extract>
The purified product of the above Pu'er tea extract is dissolved in water to a 0.03% mass concentration, and this solution is measured with a colorimetric color difference meter. The colorimetric color difference meter has an object brightness: L (takes a value of 0 (black) to 100 (white)), hue: a (represents green (-) to red (+)), hue: b (yellow ( +) Represents blue (-)), and each parameter can be expressed in three axes of XYZ (Lab). The larger the numerical value for both the a-axis and b-axis, the stronger the color (higher saturation).
The measurement data of the aqueous solution of the purified product of Puer tea extract are L ≧ 95, a ≦ 0, and b ≧ 0.
In addition, the purified product of Pu'er tea extract has less original color and flavor of tea, has good compoundability in various foods and drinks, and can reduce the oiliness of the meal remaining in the mouth after eating.

<Food and beverage containing a purified product of Pu'er tea extract>
The purified product of Pu'er tea extract has little influence on coloring and can reduce oiliness after eating, so it can be added to various foods and drinks. Examples of such foods and drinks include carbonated drinks, tea drinks, sports drinks, alcoholic drinks, fruit juice drinks, soft drinks containing fruit juices, fruit drinks, vegetable drinks, soy milk / soy milk drinks, coffee drinks, powdered drinks, concentrated drinks Examples include nutritional beverages, jelly beverages, jelly, pudding, milk / processed milk, milk beverages, yogurt, lactic acid bacteria beverages, ice confectionery, ice cream, candy, gum, gummy candy, and tablet confectionery.

EXAMPLES Next, although an Example and a test example demonstrate this invention in detail, this invention is not limited by these Examples and a test example.
<Example 1> Preparation of purified product of Puer tea extract After adding 15 kg of hot water to 1 kg of hot water, extracting at 90 ° C. for 30 minutes (extraction process), and filtering to remove tea husk (separation process) ), 12 kg of ethyl acetate was added to 12 kg of the filtrate, shaken, allowed to stand and distributed. The ethyl acetate fraction was collected, desolvated under reduced pressure (0.067 mPa), and spray-dried to obtain 15 g of a purified tea product of the present invention (purification step). This was added to deionized water so that it might become 0.03% mass concentration, and the drink of this invention was adjusted.

<Comparative example 1> Preparation of Pu'er tea hot water extract After adding 15kg of hot water to 1kg of hot water and extracting at 90 ° C for 30 minutes and filtering to remove the tea husk, the filtrate was concentrated under reduced pressure, Spray drying was performed to obtain 150 g of a comparative tea extract. This was added to deionized water so that it might become 0.03% mass concentration, and the drink of the comparative example 1 was adjusted.
<Comparative example 2>
The beverage of Comparative Example 2 was prepared by adding the hot water extract of Puer tea obtained in Comparative Example 1 to deionized water so as to have a 0.25% mass concentration that gives a flavor equivalent to that of commonly used Puer tea.
<Comparative example 3> Preparation of green tea hot water extract After adding 15 kg of hot water to 1 kg of hot water and extracting at 90 ° C for 30 minutes and filtering to remove the tea husk, the filtrate was concentrated under reduced pressure and sprayed Drying was performed to obtain 150 g of a comparative tea extract. The beverage of Comparative Example 3 was prepared by adding this to deionized water so as to have a 0.25% mass concentration that is equivalent to that of green tea that is generally drunk.

<Comparative example 4> Preparation of purified product of green tea extract After adding 15 kg of hot water to 1 kg of hot water, extracting at 90 ° C for 30 minutes, filtering to remove the tea husk, and then adding 12 kg of the filtrate to ethyl acetate 12 kg was added, shaken, allowed to stand and distributed. The ethyl acetate fraction was collected, desolvated under reduced pressure (0.067 mPa), and spray-dried to obtain 100 g of a comparative tea purified product. This was added to deionized water so that it might become mass concentration, and the drink of the comparative example 4 was adjusted.

<Test Example 1>
About the drink of Example 1 and Comparative Examples 1-4, sensory evaluation and evaluation of the color tone were performed. These evaluation results are shown in Table 1.
Sensory evaluation was conducted by 22 selected panelists. As a panelist selection method, four or more threshold taste levels of five basic tastes (sweet, sour, bitter, salty, and umami) can be recognized.
The method of sensory evaluation first ingested one of the beverage samples of Test Example 1 and Comparative Examples 1 to 4 (each 50 mL each) so that the contents were not understood after the paneler ingested the commercially available fried chicken. Panelists refrained from eating and drinking for 1 hour before sensory evaluation, and the time zone for sensory evaluation was in the morning. In addition, the temperature of the beverage sample was adjusted to 10 ± 1 ° C. and placed in a container in which a three-digit random number was written. The order of the beverage samples to be tested was also changed for each panel by a random number. During the evaluation, panelists took unsalted crackers to rinse their mouths.

The sensory evaluation item is `` strength of oiliness '' of fried chicken before and after drinking a drink sample, mark 1.25 cm from both ends of a 15 cm straight line, `` strong '' on the left side, `` The line scaling method was used as “weak”. The score of the evaluation item was the length from the right end of the straight line. The reduction rate of “oiliness” of fried chicken before and after drinking was calculated from the following formula and evaluated.
Reduction rate(%)
= ((Evaluation point before drinking -Evaluation point after drinking) / Evaluation point before drinking) × 100
For evaluation of the color tone, L, a, and b were measured with a color difference meter ZE-2000 (manufactured by Nippon Denshoku Industries Co., Ltd.), and a color difference ΔE with deionized water was calculated and evaluated.
Color standard;
L (lightness): 0 [dark black] ... 100 [obvious color]
a (Hue): (+) [Red] ... (0) ... (-) [Green]
b (hue): (+) [yellow] (0) (-) [blue]
ΔE (color difference): ΔE = (ΔL ² + Δa ² + Δb ² ) ^1/2
Color difference with water: ((100-L) ² + a ² + b ² ) ^1/2

It was found that the beverage of Example 1 had the effect of reducing the oiliness of the food before and after drinking, and the formula difference with water was small and the influence on the color tone was small. Moreover, the drink of the comparative example 1 has a big formula difference with water, and its influence on a color tone is large.
Furthermore, the drinks of Comparative Examples 2 to 4 had little effect of reducing the oiliness of food.
From the above results, it was found that the beverage containing the purified product of the present invention has an effect of reducing the oiliness of the food and has little influence on the color tone.
<Example 2> Tea beverage A purified product of the Pu'er tea extract obtained in Example 1 was added to a commercially available green tea beverage so as to have a concentration of 0.03% by mass to prepare a tea beverage of the present invention.
<Comparative Example 5>
The puer tea hot water extract obtained in Comparative Example 1 was added to a commercially available green tea beverage so as to have a 0.03% mass concentration, and the tea beverage of Comparative Example 5 was prepared.
<Comparative Example 6>
The green tea hot water extract obtained in Comparative Example 3 was added to a commercially available green tea beverage so as to have a 0.03% mass concentration, and the tea beverage of Comparative Example 6 was prepared.

<Comparative Example 7>
The purified product of the green tea extract obtained in Comparative Example 4 was added to a commercially available green tea beverage at a concentration of 0.03% to prepare the tea beverage of Comparative Example 7.
<Test Example 2>
About the tea drink of Example 2 and Comparative Examples 5-7 and the commercially available green tea drink, sensory evaluation and evaluation of a color tone were performed similarly to Test Example 1, and the color difference with the commercially available green tea drink was computed from the following formula.
Color difference with green tea beverage: (Example, Example 2)
{(L _{green tea} -L _Example ²⁾ 2 + (a _{green tea beverage} -a _Example ²⁾ 2 + (b _{green tea} -b _Example ^{2) 2} 1/2}
These results are shown in Table 2.

実施例２の茶飲料は飲む前後で、食品の油っぽさを低減する効果を示し、緑茶飲料との色差が少なく色調への影響が少ないことがわかった。

The tea beverage of Example 2 showed the effect of reducing the oiliness of the food before and after drinking, and it was found that the color difference from the green tea beverage was small and the influence on the color tone was small.

<Example 3> Alcoholic drink The refined | purified product of the puer tea extract obtained in Example 1 was added to commercial beer so that it might become 0.03% mass concentration, and the alcoholic beverage of this invention was adjusted.
<Example 4>
15 kg of hot water was added to 1 kg of puer tea leaves, extracted at 90 ° C. for 30 minutes, and then filtered to remove the tea husk to obtain 12 kg of filtrate. After cooling the obtained filtrate to 10 degreeC and hold | maintaining for 2 hours, centrifugation (3000G) was carried out and 80g of tea refined products of this invention were obtained by spray-drying the obtained supernatant. The purified product of the obtained puer tea extract was added to a commercial beer so as to have a concentration of 0.03% by mass to prepare the alcoholic beverage of the present invention.
<Example 5>
15 kg of hot water was added to 1 kg of puer tea leaves, extracted at 90 ° C. for 30 minutes, and then filtered to remove the tea husk to obtain 12 kg of filtrate. Synthetic adsorbent (XAD-16, manufactured by Organo Co., Ltd.) 500 ml packed in a stainless steel column was previously washed with water, and 12 kg of the filtrate obtained was passed through at a flow rate of SV (space velocity) = 4 (h ⁻¹ ). The solution was passed through the column. Subsequently, it was washed with 2 L of water, and the eluate was collected and spray-dried to obtain 70 g of the purified tea product of the present invention. The purified product of the obtained puer tea extract was added to a commercial beer so as to have a concentration of 0.03% by mass to prepare the alcoholic beverage of the present invention.

<Test Example 3>
For the alcoholic beverages of Examples 3 to 5 and commercially available beer as a control, sensory evaluation and color tone evaluation were performed by five panelists.
In the sensory evaluation method, after ingesting a commercially available fried chicken, 50 mL of Examples 3 to 5 and the control product were ingested, and the “oiliness” of the fried chicken remaining after drinking the beverage was evaluated.
The color tone was evaluated by visual inspection, and the change in color tone between the product of the present invention and the control product was evaluated.
As a result, all of the alcoholic beverages to which the purified products of the puer tea extract of Examples 3 to 5 were added had less oiliness of the deep-fried food remaining after drinking the beverage as compared with the commercially available beer, and the color tone No change was seen.
<Example 6> Carbonated beverage The purified product of Pu'er tea extract obtained in Example 1 was added to a commercially available cola beverage so as to have a concentration of 0.03% by mass to prepare the carbonated beverage of the present invention. In the same manner as in Test Example 3, sensory evaluation and color tone evaluation were performed by five panelists on the obtained carbonated beverage and a commercial cola as a control product.
As a result, the carbonated beverage to which the purified product of Puer tea extract was added had less oiliness of the deep-fried fried remaining after drinking the beverage compared to the commercial cola beverage, and no change in color tone was seen .

<Example 7> Ice confectionery sugar 15% (mass concentration, hereinafter the same), citric acid 0.5%, ice confectionery stabilizer 0.2%, fragrance 0.2%, puer tea refined product obtained in Example 1 0.03% was mixed and dissolved, and homogenization, sterilization, cooling, aging and freezing were performed to prepare the ice confectionery of the present invention. Further, as a control product, ice confectionery with no added purified product of Puer tea extract was prepared by the same production method. About the obtained ice confectionery and a control article, sensory evaluation and evaluation of color tone were performed by five panelists.
In the sensory evaluation method, after ingesting a commercially available fried chicken, 30 mL of the product of the present invention and the control product were ingested, and the “oiliness” of the fried chicken remaining after eating ice confectionery was evaluated.
The color tone was evaluated by visual inspection, and the change in color tone between the product of the present invention and the control product was evaluated.
As a result, the ice confectionery to which the purified product of the puer tea extract was added had less oiliness of the fried chicken remaining after eating the ice confectionery, and no change in color tone was observed.

<Example 8> Candy Sugar 50% (mass concentration, the same shall apply hereinafter), starch syrup 33%, fragrance 0.5%, and purified 0.1% of Pu'er tea extract obtained in Example 1 is 120 to 170 ° C. After mixing and dissolving, molding was performed to prepare the candy of the present invention. Further, as a control product, a candy to which no purified product of Puer tea extract was added was prepared by the same production method. Sensory evaluation and color tone evaluation of the obtained candy and the control product were performed by five panelists.
The sensory evaluation method was to ingest 3 g of the product of the present invention and the control product after ingesting a commercially available deep-fried food, and evaluate the “oiliness” of the deep-fried food remaining after eating the candy. The color tone was evaluated by visual inspection, and the change in color tone between the product of the present invention and the control product was evaluated.
As a result, the candy to which the purified product of the puer tea extract was added had less “oiliness” of the fried chicken left after eating the candy, and no change in color tone was observed.

<Example 9> Gum Gum base 24% (mass concentration, hereinafter the same), reduced maltose starch syrup 25%, reduced lactose 38%, reduced maltose starch syrup 7%, reduced starch saccharified product 2.5%, flavor 0.5% Then, 0.1% of the purified puer tea extract obtained in Example 1 was mixed and dissolved at 80 ° C., cooled and rolled to prepare a gum of the present invention. Further, as a control product, a gum without added purified product of Puer tea extract was prepared by the same production method. Sensory evaluation and color tone evaluation of the obtained gum and the control product were performed by five panelists.
The method of sensory evaluation was to ingest 3 g of the product of the present invention and a control product for 1 minute after ingesting a commercially available fried chicken, and evaluate the “oiliness” of the fried chicken remaining after chewing gum. The color tone was evaluated by visual inspection, and the change in color tone between the product of the present invention and the control product was evaluated.
As a result, the gum to which the purified product of the puer tea extract was added had less “oiliness” of the deep-fried chicken remaining after chewing the gum, and no change in color tone was observed compared to the additive-free product.

<Example 10> Tablets sorbitol 93% (mass concentration, the same applies hereinafter), aspartame 0.5%, emulsifier 2%, fragrance 3%, purified product of Puer tea extract obtained in Example 1 0.1% After mixing, tableting was performed to prepare the tablet confectionery of the present invention. In addition, as a control product, an additive-free tablet confectionery of the Puer tea refined extract was prepared by the same production method. Sensory evaluation and color tone evaluation were performed on the obtained tablet confectionery and the control product by five panelists.
The sensory evaluation method was to ingest 0.2 g of the product of the present invention and the control product after ingesting a commercially available deep-fried food, and evaluated the “oiliness” of the deep-fried food remaining after eating the tablet candy. The color tone was evaluated by visual inspection, and the change in color tone between the product of the present invention and the control product was evaluated.
As a result, compared to the additive-free product, the tablet confectionery to which the purified product of Pu'er tea extract was added has less oiliness of the deep-fried food that remains after eating the tablet confectionery, and there is no change in color tone. It was.
As described above, according to the present example, Pu'er tea extract has less tea original color / flavor, good blendability to various foods and drinks, and can reduce the oiliness of the meal remaining in the mouth after meal. The purified product was obtained. Furthermore, since this refined product has a light color, it could also be used for foods and drinks of transparent to light colors.

Claims (4)

(1) An extraction step of adding hot water to puer tea leaves to obtain an extract, (2) a separation step of separating the puer tea leaves from the extract, (3) a step comprising the following (a) to (c) A purification step for carrying out one of them; (a) a purification step for bringing the extract into contact with an organic solvent, transferring the extract into an organic solvent, and collecting an organic solvent fraction; A purification step in which the extract is separated into precipitates and non-precipitates generated in the solution, or (c) the extract is fractionated by column chromatography according to differences in polarity, charge, and molecular size. A method for producing a puer tea extract, comprising a purification step. The method for producing a purified product of a puer tea extract according to claim 1, wherein the organic solvent is at least one selected from the group consisting of acetone, ethanol, and ethyl acetate. L (lightness) and a (hue [red to green]) which are measurement data by a colorimetric color difference meter when the purified product of the puer tea extract is dissolved in water so as to have a mass concentration of 0.03%. , B (hue “yellow to blue”), L ≧ 95, a ≦ 0, and b ≧ 0, The method for producing a purified product of the puer tea extract according to claim 1 or 2. Food / beverage products containing the refined | purified product of the puer tea extract manufactured by any one of Claims 1-3.