JP2876006B1 - Green tea fermented product and its use food and drink - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To effectively use lactic acid bacteria of fermented tea (black tea) which is consumed as a health drink. SOLUTION: A cultivated Lactobacillus plantarum sp. (Lactic acid bacterium) isolated from green tea is further inoculated with the present lactic acid bacterium in a cooled tea leaves to obtain a fermented product of green tea in a form that is easy to use.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented green tea product using lactic acid bacteria which can inhabit and grow in tea leaves, and to a food and drink using the fermented green tea product.

[0002]

2. Description of the Related Art Lactic acid bacteria perform lactic acid fermentation and are used in various fermented foods. Focusing on the fermentation of tea, tea is classified into unfermented tea and fermented tea depending on whether or not the picked tea leaves are immediately heat-treated, but this fermented tea is qualitatively caused by the action of the autolytic enzymes of the tea leaves themselves. It is a change and no microorganisms are involved. However, in some regions, fermented tea involving microorganisms is known as black tea. Specifically, it is a special type of tea such as “Awa Bancha”, “Goishicha (Otoyo-cho, Kochi Prefecture)”, “Mian tea” and “Repetcha” in the Yunnan region of China and mountainous regions in northern Thailand. Tea broth is stored in an appropriate container and fermented for 7 days or more to produce. It is well known that tea leaves contain tannins (polyphenol compounds, mainly catechins) that suppress the growth of microorganisms, and the lactic acid bacteria found in the above-mentioned fermented tea are located on the outermost cell wall of the cells. The main component is diaminopimelic acid type (DP
A type) and Lactobacillus plantarum (Lac
Tobacillus plantarum) and Lactobacillus baccinosterus are also known.

[0003]

The fermented tea obtained by lactic acid fermentation is obtained by drying and circulating tea leaves after fermentation. The content ratio of organic acids in the tea leaching solution is shown in Table 1.
It is used in Awa late tea production areas as a good health drink, such as being good for restoring the physical strength of people who have recovered from sickness or giving it when a cold is caught.

[0004] However, as described above, when fermented lactic acid bacteria are supplied industrially due to the long fermentation days and the unique nature of one region, the quality of the fermented tea is low even if traditional means are adopted. It is unsuitable for homogenization and mass production. Furthermore, it is difficult to use it for other food production.

Accordingly, the present invention proposes a lactic acid fermented product of green tea which is easy to use for other food industries and whose quality is easy to control, and a food and drink using the fermented product of green tea lactic acid bacteria.

[0006]

Means for Solving the Problems A fermented green tea according to the present invention is characterized by separating Lactobacillus plantarum sp. (Lactic acid bacterium) capable of growing in tea leaves from tea leaves and culturing the same in a liquid medium.
The tea leaves are immersed in boiling water and allowed to cool, and the cooled material is inoculated with the culture and fermented for a predetermined period.

Further, the food and drink utilizing the fermented product according to the present invention include tea leaves separated and dried from the fermented product, undiluted solutions obtained by separating solids (tea leaves) from the fermented products, tea drinks obtained by diluting the undiluted solution to facilitate drinking, This is to provide bread which has been mixed with bread dough to improve flavor.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The fermented product according to the present invention is obtained by isolating a specific lactic acid bacterium derived from tea leaves (green tea), culturing the lactic acid bacterium, inoculating the lactic acid bacterium into green tea, and fermenting the lactic acid bacterium. A well-known means is adopted.

[0009] That is, the bacteria are isolated by spoonful of green tea, GYP liquid medium (glucose 1%, yeast extract 1%, peptone 0.1%).
5%, sodium acetate 0.2%, SaltBsolut
ion [1ml aqueous solution MgSO ₄ · 7H ₂ O: 40
_{mg, MnSO 4 · 4H 2 O} : 2mg, FeSO 4 · 7
H ₂ O: 2 mg, NaCl: 2 mg], Tween 80
solution (50% / ml aqueous solution 1%), and perform enrichment culture. After the enrichment culture, a diluent of the enrichment culture solution is mixed with the GYP agar medium, and the target bacteria (Lactobacillus plantarum, Hereinafter, this lactic acid bacterium is isolated.

The lactic acid bacterium is identified by known means, including a Gram stain test, a catalase test, determination of optical isomerism of lactic acid, determination of a fermentation mode (homofermentation or heterofermentation), a growth temperature test, and saccharide fermentation. A sex test and determination of the peptidoglycan type of the cell wall are performed, and those having the following characteristics in bacteriology are identified. (1) Gram-positive (2) No spores (3) No motility (4) Bacillus (5) Aerobically anaerobic (6) Catalase negative (7) Having diaminopimelic acid in the cell wall (8) DL lactic acid is produced from glucose (9) No gas is produced from glucose. (10) Acid is produced from sugar. "Arabinose, ribose, sodium gluconate, glucose, fructose, galactose, mannose, cellobiose, lactose, maltose, melibose, sucrose, raffinose, salicin , Mannitol, sorbitol "(11) No xylose, rhamnose, trehalose, meletitose without acid formation from sugar.

Further, the target lactic acid bacterium isolated by the identification means is cultured in a GYP liquid medium until the number of bacteria reaches about 10 ⁹ per ml. 500 ml of hot water was added to 100 g of green tea, and after standing to cool, 10 ml of the above culture solution was inoculated, and lactic acid fermentation was performed at 30 ° C. for 3 days to obtain a green tea fermented product.

This fermented product is used as a food material (lactic acid fermented species) by performing solid-liquid separation or pulverizing a solid portion to make it a solid-liquid turbid state.

Specifically, tea leaves are taken out of the fermented product,
It is dried as it is to obtain fermented tea (tea leaves), which is handled in the same manner as ordinary tea leaves at the time of drinking, and is used for drinking using hot water.

The fermented green tea is squeezed to squeeze the solid tea leaves into a liquid material (stock solution), which can be used as a fermentation seed, and when the stock solution is diluted with hot water, it can be consumed as fermented tea. . In addition, the compressed raw liquid is as shown in Table 1 in comparison with the conventional black tea infusion.

[0015]

[Table 1]

Further, when the undiluted solution is diluted with drinking water to make it easy to drink, it can be made into a beverage product which is marketed as bottled or canned.

The green tea fermented product can also be used as a lactic acid fermentation seed in addition to the above beverage. For example, when the fermented product in a state where the solid content of the green tea fermented product is pulverized is mixed with the dough,
Bread with a unique flavor can be produced. Specifically, kneading is performed with the composition shown in Table 2, fermented at 30 ° C. for about 1 hour, divided into rounded pieces, nekashi (20 minutes), shaping / mold filling, fermentation (furo), baking (180 ° C. 35 minutes) ) To produce bread. The produced bread had green dough and green tea flavor.

[0018]

[Table 2]

[0019]

[Table 3]

Next, a sour bullet can be produced using this fermented product. The medium-class materials shown in Table 3 are kneaded, and only lactic acid bacteria fermentation at 30 ° C. for 16 hours is preceded to produce lactic acid dough once. Then, the dough material is added, the dough is added, the dough is fermented (yeast fermentation, 30 ° C., 30 minutes), and the bread is made in the usual manner. The dough has a dark green color and has a sourness and green tea flavor. A sour bread with good shelf life was produced.

The present invention relates to a fermented product obtained by inoculating the present lactic acid bacteria isolated from green tea into green tea from which germs have been removed and fermenting the fermented product. The fermentation conditions for producing the fermented product are preferably determined if a sufficient amount of lactic acid is ensured as a food additive or a beverage stock solution.

[0022]

As described above, the present invention relates to a fermented green tea obtained by culturing Lactobacillus plantarum sp. (Lactic acid bacterium) isolated from green tea and inoculating the lactic acid bacterium into the cooled tea leaves to ferment. Yes, fermented tea (black tea) can be easily supplied in a short period of time and with a predetermined quality by drying a fermented tea leaf and producing a beverage by removing solids. It can also be used as a source of lactic acid bacteria, and can be used as a fermented species for lactic acid bacteria fermentation of various other foods.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-5-344852 (JP, A) JP-B-47-8985 (JP, B1) Journal of the Japan Society for Food Science and Technology 43 [9] (1996) p. 1019-1027 Journal of the Japan Society for Food Science and Technology 43 [1] (1996) p. 12-20 J.P. Gen. Appl. Microbiol. 32 (1986) p. 57-65 (58) Field surveyed (Int. Cl. ⁶ , DB name) A23F 3/10 A23D 2/36 BIOSIS (DIALOG) WPI (DIALOG)

Claims (6)

(57) [Claims] 1. Lactobacillus plantarum sp. (Lactic acid bacterium) capable of growing in tea leaves from tea leaves is separated and cultured in a liquid medium, and the tea leaves are immersed in boiling water and allowed to cool. A green tea fermented product obtained by inoculating bacteria and fermenting for a predetermined period. 2. A fermented green tea obtained by separating and drying tea leaves from the fermented product according to claim 1. 3. A fermented green tea stock solution obtained by squeezing tea leaves from the fermented product according to claim 1. 4. A fermented green tea obtained by diluting the undiluted fermented green tea solution according to claim 3 with drinking water. 5. A bread obtained by adding and mixing the fermented product according to claim 1 or the undiluted solution according to claim 3 into a bun dough and baking in a conventional manner. 6. The fermented product according to claim 1 or the undiluted solution according to claim 3 is added to the primary raw material powder of bread and kneaded, and lactic acid dough is manufactured by temporarily preceding only lactic acid fermentation. A method for producing sour bread, comprising adding a second raw material powder and other secondary raw materials to a dough, performing main kneading to obtain a dough, and baking the bread dough in a conventional manner.