JP3519820B2 - Tea beverage containing amylase inhibitor - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a tea beverage containing an amylase inhibitor. More specifically, the present invention relates to a tea beverage containing an amylase inhibitor derived from wheat, which is effective in preventing or treating an increase in blood glucose level, diabetes, hyperlipidemia, arteriosclerosis, obesity and the like. Therefore, when it is dissolved in water or hot water to make tea (hereinafter, tea in aqueous solution is sometimes referred to as "tea drinking water"), it does not get cloudy or precipitate, and has a good appearance and taste, and increases blood sugar level. The wheat-derived amylase inhibitor, which has the various excellent effects described above such as suppression, is not separated from the tea drinking water by precipitating or adhering to the bottom of the container, and is then added together with the tea drinking water. The present invention relates to a tea beverage that can be smoothly taken into the body.

[0002]

2. Description of the Related Art In recent years, dietary habits have become rich in Japan, and the number of metabolic diseases such as diabetes has been rapidly increasing. Excessive nutrient intake indirectly causes metabolic balance disruption by inducing a large amount of insulin secretion, leading to impaired glucose tolerance (hyperglycemia), diabetes, hyperlipidemia, arteriosclerosis, and the like. In particular, in diabetic patients, the insulin action is insufficient and the glucose tolerance is lowered, so that the postprandial blood glucose level is significantly increased, which causes complications such as capillary damage and arteriosclerosis.

For the prevention and treatment of the above-mentioned diseases, it is considered effective to ingest a food or a substance capable of suppressing a rise in blood glucose level or suppressing a large amount of insulin secretion even if necessary nutrition is ingested. There is. Therefore, a substance that can suppress or inhibit the ingested starch from decomposing into sugar and a substance that can suppress the secretion of insulin are required,
From this point, a so-called amylase inhibitor having an action of inhibiting the activity of amylase that decomposes starch into sugar is effective, and it has been attempted to use the amylase inhibitor derived from wheat for the treatment of diabetes, obesity and the like. (For example, JP-A-46-1833 and JP-A-61-171.
431).

Under such circumstances, the present applicant has been able to inhibit the activity of amylase and inhibit amylase which is effective in suppressing the elevation of blood glucose level, preventing or treating diabetes, hyperlipidemia, arteriosclerosis, obesity and the like. I have been studying substances for many years.
As a result of such research, a new amylase inhibitor was found, and a method for smoothly preparing a known amylase inhibitor was also found, and the application was filed in advance (JP-A-5-301898, JP-A-7-9898). -41499, JP-A-7-48268, JP-A-7-4840.
No. 0).

[0005]

[Object of the Invention] In order to effectively utilize and utilize the amylase inhibitory activity of an amylase inhibitor, the amylase inhibitor is ingested together with a meal, and the starch ingested as a carbohydrate is decomposed into sugar. It is effective to suppress or inhibit However, conventionally known amylase inhibitors, amylase inhibitors previously prepared by the present inventors, etc. are often obtained in the form of dry powder, and it is difficult to take them as they are. Therefore, the inventors of the present invention have continued to study a method for smoothly ingesting a necessary amount of an amylase inhibitor without causing discomfort. In addition, if an amylase inhibitor is included in tea (tea drinking water) that is often taken with foods such as carbohydrates during meals, and that is often consumed at times other than meals, ,
It has been thought that the required amount of amylase inhibitor can be easily and sufficiently taken with tea without causing any discomfort.

[0006] Then, an amylase inhibitor derived from wheat is added to various teas (tea drinking water) such as green tea, black tea, oolong tea and barley tea to produce tea containing tea with amylase (tea drinking water). apparently, in most of the tea, turbidity and precipitation occurred with the addition of the amylase inhibitor in tea (tea drinking water), it becomes the first likely bad appearance to from the show, in addition when you drank it It has a rough and unpleasant taste, and in addition, the amylase inhibitor added at the corners settles on the bottom of containers and bowls or sticks to the walls of the vessels and remains, and is not taken with tea, or the intake amount is It turned out that it would be reduced.

Therefore, the present inventors have found that even if the amylase inhibitor is contained, it does not cause turbidity or precipitation, has a good appearance with excellent transparency, and has a good taste without graininess. Moreover, for the purpose of obtaining tea (tea drinking water) containing an amylase inhibitor, which can be smoothly ingested into the body with tea without settling or accumulating on the bottom of the container or bowl and adhering to it and remaining. I continued to study. Also,
In order to easily and easily drink tea containing an amylase inhibitor during meals or at other times, the quality of the tea itself may deteriorate even after long-term storage, alteration of the amylase inhibitor or amylase inhibitory activity. As with conventional green tea leaves, black tea leaves, coffee beans and instant coffee, etc., it is always prepared in a familiar place so that you can easily put it in when you want to drink It is also important to do so, and we have made repeated studies from this point.

In order to obtain tea (tea drinking water) containing an amylase inhibitor which does not cause turbidity or precipitation, tea leaves such as green tea leaves, black tea leaves, oolong tea leaves and roasted wheat grains, which are raw materials for tea drinking water, are obtained. We have conducted multi-faceted studies on treatment methods, the use of additives to prevent turbidity and precipitation, the method of adding amylase inhibitors to tea, and the pH of tea drinking water.

As a result, the extract (tea drinking water) obtained by extracting (leaching) tea raw materials containing tannin such as green tea leaves, black tea leaves, and oolong tea leaves with water or hot water has a pH of 7 in each case. Below (generally pH 5-7) but pH 7
Directly into tea drinking water containing those tannins below
It than adding amylase inhibitor from wheat can not be prevented turbidity or precipitation, wheat derived when contrast to the tea extract containing tannins the pH of (brown drinking water) to 7.5 or more
It was found to be also not cause turbidity and precipitated by the addition of amylase inhibitor of come. Further, the pH of tea drinking water that does not contain tannins such as barley tea is usually less than 7.0, but the tea drinking water that does not contain tannins can be directly added to wheat.
Turbidity and precipitation cannot be prevented by adding the derived amylase inhibitor, whereas when the pH of the tannin-free tea extract (tea drinking water) is 7.0 or higher, wheat
It was found to be also not cause turbidity and precipitated by the addition of amylase inhibitor of come.

Further, as described above, when the pH of tea drinking water containing tannin is adjusted to 7.5 or higher, and when the pH of tea drinking water containing no tannin is adjusted to 7.0 or higher, wheat-derived water is obtained. No turbidity or precipitation occurs when the amylase inhibitor is added, but if the pH is too high, salty or harsh taste will occur and the flavor and taste of tea drinking water will be significantly reduced. It was also found that it is necessary to adjust the pH of tea drinking water to 9.0 or less.

Further, since tea drinking water in the form of an aqueous solution is easily decomposed as it is, it is usually heated at a temperature of 100 ° C. or higher so that it can be stored for a long period of time when it is distributed and sold in a canned product or a plastic container. Sterilized. The present inventors, from wheat amylase inhibitor tea drinking water containing tannins was and adjusted to pH 7.5 to 9.0 by weight of, and contains the amylase inhibitor derived from wheat and pH 7 The tea drinking water containing no tannin adjusted to 0.0 to 9.0 was also subjected to heat sterilization treatment at a temperature of 100 ° C. or higher in order to enable long-term storage thereof. As a result, in any of their tea drinking water containing an amylase inhibitor derived from wheat also it will be the activity decreases significantly with amylase inhibitor denatured by heating to 100 ° C. or higher, wheat 10 for tea drinking water containing an amylase inhibitor derived from
Heat sterilization at temperatures above 0 ° C was not effective.

Further, the present inventors have tried the heat sterilization treatment of two kinds of tea drinking water containing the above-mentioned wheat-derived amylase inhibitor at a temperature of less than 100 ° C. It was found that although the reduction of the activity of the amylase inhibitor can be prevented to some extent, the sterilization is not sufficiently performed and a tea drinking water containing the amylase inhibitor that can be stored for a long time cannot be obtained. Therefore, as a result of further studies, the inventors of the present invention conducted a comprehensive study of the above-mentioned various research results, and found that tea containing an amylase inhibitor derived from wheat was in the form of an aqueous solution, that is, the form of tea drinking water. In place of the above, the dry powder form prevents deterioration and decay of tea itself, deterioration of amylase inhibitor contained therein, deterioration of activity of amylase inhibitor and loss of activity, and long-term storage. It has been found that a tea product having high commercial value, which is capable of being processed and has no deterioration in flavor and taste of tea itself, can be obtained.

[0013] that the tea beverage containing amylase inhibitor of wheat origin was in the form of a dry powder, a long-term storage can, but also high commercial value are as mentioned above, amylase inhibitors of wheat origin When supplying tea containing tea to consumers as a product that is consumed within a short period of time (for example, several days) instead of as a product that can be stored for a long period of time, adjust the pH to 7.5 to 9.0. Beverage containing tannin containing amylase inhibitor derived from wheat ,
And derived from wheat with pH adjusted to the range of 7.0 to 9.0
The tannin-free tea beverage containing the amylase inhibitor of any of the aqueous solutions, that is, even in the form of tea drinking water, flavor and taste as tea, the amylase inhibitory activity of the amylase inhibitor can be kept sufficiently good. Since it is obtained, it has been found that it can be distributed and sold in the form of tea drinking water in some cases. Then, the present inventors have completed the present invention based on the above-mentioned various findings.

That is, the present invention provides a tannin containing a wheat-derived amylase inhibitor and having a pH in the range of 7.5 to 9.0 when in an aqueous solution. Tea beverages containing (hereinafter referred to as "tannin-containing tea beverage A")
Is.

The present invention contains an amylase inhibitor derived from wheat and has a pH of 7.
A tannin-free tea beverage characterized by having a range of 0 to 9.0 (hereinafter referred to as "tannin-free tea beverage B").

The above-mentioned tannin-containing tea beverage A and tannin-free tea beverage B of the present invention can be in the form of dry powder or in the form of an aqueous solution, and especially in the form of dry powder for long-term storage. Possible and preferred.

The present invention will be described in detail below. The tannin-containing tea beverage A of the present invention uses tannin-containing tea raw materials such as sencha, bancha, hojicha, matcha, kamaicha, oolong tea, black tea, coffee beans and ground products thereof, and brown rice tea with water or hot water. Extraction solution (leaching solution) obtained by extraction with lactic acid or a powder obtained by drying it that contains an amylase inhibitor derived from wheat and is in an aqueous solution state with good taste. The pH is adjusted to be in the range of 7.5 to 9.0. In the present invention, the term "tea containing tannin" generally means a tannin content of 16 ppm or more in the aqueous solution when the aqueous solution is in a highly palatable state.

Further, the tannin-free tea beverage B of the present invention
Is an extract obtained by subjecting tannin-free tea raw materials such as barley tea (barley tea, hadaka barley tea, rye tea, hatoba tea, etc.) and buckwheat tea to an extraction process (leaching process) using water or hot water, or A powder obtained by drying the product, containing an amylase inhibitor derived from wheat, having a pH of 7.0 to 9.0 when in an aqueous solution state with good palatability. It is adjusted to be within the range. The term "tea without tannin" as used in the present invention generally means that the content of tannin in the aqueous solution is less than 16 ppm when the aqueous solution is in a state of good taste.

In the above-mentioned tannin-containing tea beverage A and tannin-free tea beverage B, the extract obtained by subjecting the raw material for tea to extraction treatment is an aqueous solution having a palatable concentration such that it can be drunk as normal tea as it is. Even if it is present, it may be a concentrated liquid which is thicker than that which is usually drunk, or a diluted liquid which is thinner than that which is usually drunk. The dried powder obtained by drying the extract may be obtained by any drying method as long as it does not lose the flavor or taste of tea.

The tannin containing tea beverage A and tannin-free tea beverage B of the present invention is both contain the amylase inhibitor derived from wheat, amylase inhibitor of wheat origin to be contained in the tea beverage of the present invention The method for preparing is not particularly limited. Further, the wheat-derived amylase inhibitor may be a highly purified product or a substance having a low degree of purification. Furthermore, amylase inhibitors of wheat origin may be one whose chemical structure is not even or elucidated be those have been elucidated, in short from wheat Ami
Any enzyme can be used as long as it is a nuclease inhibitor .

An amylase inhibitor derived from wheat that can be used in the present invention (hereinafter referred to as “amylase inhibitor derived from wheat”)
Examples of the “amylase inhibitor” are given below. As an example, an amylase inhibitor that is a protein consisting of two subunits represented by SEQ ID NO: 1 (hereinafter “0.26A
Amylase inhibitor which is a protein consisting of two subunits represented by SEQ ID NO: 2 (hereinafter referred to as “0.
19AI ”), an amylase inhibitor that is a protein consisting of two subunits represented by SEQ ID NO: 3 (hereinafter referred to as“ 0.53AI ”), etc., and these amylase inhibitors may be used alone. Alternatively, two or more kinds may be used in combination. Alternatively, a substance (mixture) containing a high concentration of one or more of these amylase inhibitors may be used.

Although not limited thereto, the above-mentioned 0.
The method for preparing 26AI and 0.19AI is specifically described in the above-mentioned JP-A-7-41499 filed by the applicant. For 0.53 AI, "Biochem. Biophys. Acta." 743, 52-57 (1983)
It is described in.

Among the above-mentioned amylase inhibitors,
Since both 0.26AI and 0.19AI have high amylase inhibitory activity, they can effectively suppress or inhibit the decomposition of starch ingested at the time of eating and drinking into sugar by adding a small amount to tea beverage. be able to. Therefore, in the tea beverage of the present invention, 0.26 as an amylase inhibitor
At least one of AI and 0.19AI, or 0.
It is preferable to use a substance containing at least one of 26 AI and 0.19 AI.

The amount of the amylase inhibitor added to the tannin-containing tea beverage A and the tannin-free tea beverage B is appropriately adjusted according to the type of tea beverage, the type of amylase inhibitor and the strength of its amylase inhibitory activity. However, the amount is not less than 2000 U / ml, particularly 8000, based on the total weight of the aqueous tea beverage solution before the amylase inhibitor is added.
It is preferably about 750000 U / ml. When adding low-purity amylase inhibitors to tea beverages, based on the strength of the activity of each amylase inhibitor,
It is advisable to calculate the addition amount based on the above and add it to the tea beverage.

Then, the tannin-containing tea beverage A of the present invention
In order to obtain tea drinking water without turbidity or precipitation, it is necessary that the pH of the aqueous solution is in the range of 7.5 to 9.0 when in an aqueous solution state. Further, in the tannin-free tea beverage B of the present invention, it is necessary that the pH in the aqueous solution state is in the range of 7.0 to 9.0 in order to obtain tea drinking water without turbidity or precipitation. .

Here, the "tannin-containing tea beverage A of the present invention A
Means that the pH of the tannin-free tea beverage B of the present invention is 7.0 in the range of 7.5 to 9.0 when in the aqueous solution state. ~ 9.0
“Is within the range” specifically means the following. That is, when the tea beverage is in the form of a dry powder, the powder of the tannin-containing tea beverage A or the tannin-free tea is selected according to the type of tea beverage, the season for drinking the tea beverage, the taste of the consumer, and other circumstances. Although the temperature of water or hot water used for melting the powder of the beverage B and the temperature of the resulting tea drinking water are different, the tannin-containing tea beverage A
And tannin-free tea beverage B, powder of tannin-containing tea beverage A or tannin-free tea beverage B
When the temperature of the tea drinking water obtained by dissolving the powder of the above is set to 25 ° C. and the pH is measured, the pH of the tea drinking water in the tannin-containing tea beverage A is in the range of 7.5 to 9.0,
Further, the tannin-free tea beverage B means that the pH of the tea drinking water is in the range of 7.0 to 9.0.

However, it is possible to obtain tea drinking water which does not become cloudy or precipitate even if the temperature of water or hot water used for dissolving the powder of tannin-containing tea beverage A or the powder of tannin-free tea beverage B is different. The tannin-containing tea beverage A has a pH of 7.5 to 9.0 in the range of 7.5 to 9.0, and tannin-free tea beverages, regardless of whether water or hot water having a temperature of less than 100 ° C. is used. In B, the pH is 7.0
It is preferable to adjust the composition and the like in the tannin-containing tea beverage A or the tannin-free tea beverage B in the form of dry powder so that tea drinking water in the range of 9.0 can be obtained. By the way, if hot water of 100 ° C. or higher is used, the amylase inhibitor will be denatured and the activity will be lowered, and moreover, turbidity due to aggregation of proteins will occur, so caution is required.

Furthermore, the types of tea drinks, the season for drinking tea drinks,
The concentration of the tannin-containing tea beverage A or the tannin-free tea beverage B in the tea-drinking water (in other words, the powder of the tannin-containing tea beverage A or the powder of the tannin-free tea beverage B depending on the taste of the consumer, other circumstances, etc. The amount of water or hot water used to dissolve tannin may vary, but in tea drinking water, even if the concentration is slightly different, there is often no large difference in pH. When the powder of the non-containing tea beverage B is dissolved in water or hot water to prepare a tea drinking water having a concentration range that is normally drunk,
The tannin-containing tea beverage A gives a tea drinking water having a pH in the range of 7.5 to 9.0, and the tannin-free tea beverage B gives a tea drinking water having a pH in the range of 7.0 to 9.0. To be able to

When the tannin-containing tea beverage A and the tannin-free tea beverage B are distributed and sold in the form of an aqueous solution (form of tea drinking water), the pH of the aqueous solution is in the range of 7.5 to 9.0. It is advisable to obtain the tannin-containing tea beverage A, and to obtain the tannin-free tea beverage B in the form of an aqueous solution having a pH in the range of 7.0 to 9.0. Also in this case, the above-mentioned pH is 25 ° C when the temperature of the aqueous solution (tea drinking water) is 25 ° C.
The pH value measured at the time is shown, but in order to obtain tea drinking water without turbidity or precipitation, the tea drinking water containing the tannin-containing tea beverage A is also used at other times in the temperature of the tea drinking water. PH of the tea drinking water containing the tannin-free tea beverage B is kept in the range of 7.0 to 9.0. Is preferred.

When the pH of the tannin-containing tea beverage A in the aqueous solution state is less than 7.5, the tea drinking water becomes turbid or precipitated, resulting in a poor appearance and a rough texture with a rough texture. In addition, the amylase inhibitor added to Ori-Kaku tea beverages precipitates or adheres to the bottom or wall of the container or bowl due to the occurrence of precipitation or turbidity, etc., and is not smoothly taken into the body with tea. On the other hand, in the tannin-containing tea beverage A, when the pH in the aqueous solution state exceeds 9.0, the activity of the amylase-inhibiting substance is lowered, and moreover, the salty taste and the acrid taste are generated, and the flavor and taste of the tea are impaired. . In the tannin-containing tea beverage A, prevention of turbidity and precipitation, reduction of activity of amylase inhibitor,
From the viewpoint of maintaining good taste and taste, it is preferable that the pH of the aqueous solution is in the range of 7.5 to 8.0.

In the tannin-free tea beverage B,
If the pH is less than 7.0 when in an aqueous solution, the tea drinking water will still have turbidity or precipitation, which will result in a poor appearance and a rough texture with a poor texture, and in addition The added amylase-inhibiting substance precipitates or adheres to the bottom or wall of the container or the bowl due to the occurrence of precipitation or turbidity, and remains, so that it is not smoothly taken into the body with tea.
On the other hand, in the tannin-free tea beverage B, when the pH in the aqueous solution state exceeds 9.0, the activity of the amylase inhibitor decreases, and moreover, the salty taste and the harsh taste are produced, and the flavor and taste become poor. . In the tannin-free tea beverage B, the pH in the aqueous solution state is 7.0 to 8.0 from the viewpoints of preventing turbidity and precipitation, preventing the activity of the amylase inhibitor from decreasing, and maintaining good taste and taste. The range is preferably.

The method for preparing the tannin-containing tea beverage A and the tannin-free tea beverage B is not particularly limited, and the pH of the tannin-containing tea beverage A is 7.5 when it is in the state of an aqueous solution.
To 9.0, and p for tannin-free tea beverage B
Any method may be used as long as H is in the range of 7.0 to 9.0 and the activity of the amylase inhibitor added to the tea beverage is not impaired. Although not limited, examples of methods for preparing the tannin-containing tea beverage A and the tannin-free tea beverage B include the following methods.

(1) Tannin-containing tea drink in the form of dry powder
Preparation method of ingredient A and tannin-free tea beverage B : The extract obtained by subjecting the above-mentioned tea raw material containing tannin to an extraction treatment with water or hot water is as shown in Table 1 below. The pH is usually lower than 7.5. Further, in the extract obtained by extracting the tannin-free tea raw material with water or hot water, the pH thereof is usually lower than 7.0 as shown in Table 1 below.

[0034]

[Table 1] Type of tea extract pH (measured at 25 ° C) ○ Extraction liquid of raw material for tea containing tannin : Sencha extraction liquid 6.6 No. tea extraction liquid 6.0 Hojicha extraction liquid 6.2 Oolong tea extraction liquid 5.8 Black tea extraction liquid 5.9 Coffee bean or ground extract: 5 １ Brown rice tea extract 6.9 O Extraction liquid of tannin-free tea raw material : barley tea extraction liquid 6.2 buckwheat tea extraction liquid 6.4

(I) Then, the pH of the extract of the tea raw material containing the above-mentioned tannin having a pH of less than 7.5 or the extract of the tea raw material containing no above-mentioned tannin having a pH of less than 7.0 is adjusted to pH. Add the modifier in powder or aqueous solution,
The pH of the extract containing tannin was adjusted to the range of 7.5 to 9.0, or the pH of the extract containing no tannin was adjusted to the range of 7.0 to 9.0, and then the amylase was added thereto. Means to prevent the deterioration of the tea component and the amylase inhibitor and the deterioration of the activity after adding the inhibitor (eg freeze-drying, spray-drying at relatively low temperature, etc.)
To produce tannin-containing tea beverage A or tannin-free tea beverage B in the form of dry powder. In addition, in this method (i), instead of the above-described procedure of adjusting the pH of the extract and then adding the amylase inhibitor, in some cases, after or after adding the amylase inhibitor to each extract. Add a pH adjuster at the same time,
You may employ the process of adjusting the pH of an extract to 7.5-9.0 (extract containing tannin) and 7.0-9.0 (extract not containing tannin), respectively.

(Ii) Further, in the above method (i), instead of directly adding the pH adjuster or the amylase inhibitor to the extract obtained from the tea raw material, the extract is once dried and then in the form of powder. The obtained powder is dissolved in water or hot water to form an aqueous solution, to which a pH adjuster and an amylase inhibitor are added, and then a dry powder containing the amylase inhibitor is added in the same manner as in (i) above. A tannin-containing tea beverage A or a tannin-free tea beverage B in the form may be prepared.

(Iii) Further, the above (i) or (ii)
As a method different from the above, the above-mentioned (i) is used for an extract in the form of a dry powder obtained by drying an extract obtained by subjecting a tannin-containing tea raw material or a tannin-free tea raw material to an extraction treatment. The powder of the same pH adjuster and the powder of the amylase inhibitor as described above may be added simultaneously or sequentially to directly prepare the tannin-containing tea beverage A or the tannin-free tea beverage B in the powder form.

(2) Aqueous tannin-containing tea beverage A and
And a tannin-free tea beverage B : (i) A tea raw material containing tannin or a tea raw material containing no tannin, which is obtained by extracting the raw material for tea with water or hot water, and the extract as shown in Table 1 above. , A concentrated solution or a diluted solution of the same pH-adjusting agent powder or aqueous solution as used in the above-mentioned method (1) (i), and an amylase inhibitor at the same time or in any order. In addition to the above, it contains an amylase inhibitor and has a pH of 7.5.
To tannin-containing tea beverage A (tea drinking water) adjusted to a range of ˜9.0, and tannin-free tea beverage B containing an amylase inhibitor and having a pH adjusted to a range of 7.0 to 9.0 are prepared. how to.

(Ii) (i) to (iii) of the above (1)
The tannin-containing tea beverage A or the tannin-free tea beverage B in the form of a dry powder obtained by any of the above methods is dissolved in water or hot water to prepare a tannin-containing tea beverage A or a tannin-free tea beverage in the form of tea drinking water. A method of preparing B.

As the pH adjuster used in the above-mentioned preparation methods (i) to (iii) of (1) and (i) of (2),
Approved for use in foods, the pH of the tannin-containing tea beverage A or the tannin-free tea beverage B in an aqueous solution state is 7.5 to 9.0 and 7.0 to 9.0, respectively.
Can be smoothly adjusted to the range, and any can be used as long as it does not adversely affect the tea component and amylase inhibitor contained in the tea beverage, and specific examples include potassium carbonate, sodium carbonate, sodium acetate, Dipotassium hydrogen phosphate, disodium hydrogen phosphate, etc. can be mentioned.
You may use together 1 or more types. Among them, potassium carbonate and sodium carbonate are preferable from the viewpoint of taste. The amount of the pH adjuster used may be changed according to the type of tea drink, the type of pH adjuster, the concentration of the tea drink, the pH of the tea drink before pH adjustment, and the like.

Further, the tannin-containing tea beverage A and the tannin-free tea beverage B of the present invention, in addition to the above-mentioned amylase inhibitor and pH adjuster, may optionally contain sugars, milks, flavors, colorants, It may contain components such as an emulsifier and water-soluble dietary fiber.

The tannin-containing tea beverage A and the tannin-free tea beverage B of the present invention adjusted to the above-mentioned pHs, respectively.
Both, the activity of the amylase inhibitor is not reduced or lost, there is no turbidity or precipitation in an aqueous solution state, has a good appearance excellent in transparency, good flavor and taste, especially, The tannin-containing tea beverage A and the tannin-free tea beverage B of the present invention in the form of dry powder can be stored for a long period of time and can be easily dissolved in water or hot water when necessary. Then, since the tea beverage of the present invention contains an amylase inhibitor that inhibits the activity of amylase that decomposes starch into sugar, by ingesting it with a starchy food or the like at the time of meal, It is possible to prevent the ingested starch from being decomposed into sugar, and to prevent the increase in blood glucose level, and prevent or treat diabetes, hyperlipidemia, arteriosclerosis, obesity and the like.

[0043]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

Reference Example [Preparation of 0.19AI] 800 kg of wheat flour was added with 110 liters of water and kneaded to form a dough. The dough was washed with 7600 liters of water to give 410 kg of gluten and 5 parts of wheat starch.
05 kg was recovered. At that time, since 6200 liters of waste liquid was generated, hydrochloric acid was added to this waste liquid (water extraction liquid) to adjust the pH to 3, and after leaving it for 30 minutes, p was added with ammonia.
When H was adjusted to 6.5, insoluble matter was precipitated. The precipitate was removed and 5200 liters of the supernatant (I) was recovered.

After adding 300 ppm of sodium alginate to the supernatant (I) collected above, the pH was adjusted to 4.2 and the mixture was stirred for 30 minutes. As a result, a water-insoluble matter was produced, and this water-insoluble matter was recovered using a DeLaval centrifuge. The recovered material was dispersed in 10 times the amount of water, 4.7 kg of calcium chloride was added, and the mixture was stirred well, the pH was adjusted to 8.5 with ammonia, and the mixture was left standing for 1 hour. Then, using a De Laval centrifuge, solids were separated and removed to collect 600 liters of the supernatant.

The supernatant recovered above was neutralized with hydrochloric acid,
After heating the neutralized solution at 80 ° C. for 30 minutes, the produced insoluble material was separated by a de Laval centrifuge to collect a supernatant, and the supernatant was collected by an ultrafiltration membrane [manufactured by Nitto Denko Corporation; NT
U-3250 CIR (20,000 fractions)] and the excess calcium salt was desalted to obtain a concentrate (II).

140 liters of the concentrate (II) obtained above was adjusted to pH 7.5 with ammonia, and a cation exchange resin [DIAION HPK-55; manufactured by Mitsubishi Kasei Co.] 28
Column filled with liter (length 900 mm, inner diameter 20
0 mm) at a flow rate of 1 liter / min, and a fraction eluted without being adsorbed on the cation exchange resin was collected. The above-mentioned eluate fraction was sterilized and filtered using a ceramic filter, and then freeze-dried to obtain 1400 g of dry powder (III). Total protein content of this dry powder (III), 0.19A
When the content of I and the inhibitory activity against human pancreatic α-amylase were measured by the following methods, the total protein content was 91.
%, The content of 0.19 AI was 35%, and the inhibitory activity against human pancreatic α-amylase was 7175 U / mg.

Measurement of total protein content : Keltech Auto 1
It was measured by the Kjeldahl method using a 030 type machine (manufactured by Tecator). The nitrogen protein conversion factor was 5.70.

Measurement of 0.19 AI content : 1 g of sample [dry powder (III)] was added to 0.1% trifluoroacetic acid aqueous solution 1
It was dissolved in 00 ml and 20 μl thereof was subjected to high performance liquid chromatography under the conditions shown in Table 2 below to measure the peak area of 0.19 AI in the chromatogram. on the other hand,
Instead of the dry powder (III), 0.19AI standard (purity 100%) was subjected to high performance liquid chromatography under the same conditions to measure the peak area of 0.19AI in the chromatogram. The 0.19 AI content in the sample was calculated.

[0050]

## EQU1 ## 0.19 AI content (%) = (Sa / S
t) × 100 in the formula, Sa = peak area of 0.19 AI of sample St = peak area of 0.19 AI of standard sample

[0051]

[Table 2] Chromatographic conditions Column : Packing material: CAPCELL PAK C18 SG120A (particle size 5 μm) (manufactured by Shiseido Co., Ltd.) Size: 4.6 mmφ × 250 mm Temperature: 50 ° C. Flow rate : 1 ml / min Detection : Absorbance at 280 nm Mobile phase : Liquid A; 0 1% trifluoroacetic acid aqueous solution B solution; high pressure linear gradient end elution time (min) A solution (%) B solution ( composed of 80% acetonitrile and 0.1% trifluoroacetic acid aqueous solution with the following time / concentration gradient %) 0 65 35 3 62 3 8 38 15 62 62 38 16 0 100 20 0 100

Of the inhibitory activity on human pancreatic α-amylase
Measurement : 50 mM aqueous solution of sample and human pancreatic α-amylase
20 mM piperazine-N, N′-bis (2-containing ₂ mM NaCl, 5 mM CaCl ₂ and 0.02% ovalbumin.
Ethanesulfonic acid) buffer (pH 6.9)
After standing at 37 ° C. for 30 minutes, 0.5 ml of 1.5% soluble starch solution (pH 6.9) was mixed. This liquid at 37 ℃
After allowing the reaction to proceed for 10 minutes, 2.5 ml of the stop solution (0.08M HCl and 0.4M acetic acid) was added. 0.2 ml was taken from the reaction solution and 2.5 ml was added to this.
Was added (0.05% KI and 0.005% iodine), and the absorbance at 660 nm was measured. In the measurement, the amount of amylase that reduces the absorbance by 80% when the sample solution was not used was used, and the amount of amylase inhibitor that inhibits the amylase activity by 50% was expressed as 1 unit (U).

Example 1 (1) Commercially available powdered oolong tea [“oolong tea extract (granule)” manufactured by Sato Foods Co., Ltd .; obtained by spray-drying an extract obtained by extracting oolong tea leaves with water. 1 g of the obtained powder] was dissolved in 100 ml of water at a temperature of 25 ° C., and 0.19 AI [dry powder (III)] prepared in Reference Example was added thereto.
Α-amylase inhibitory activity against human pancreas = 7175 U /
1.00 g of [mg] and stirred for 1 minute to prepare an oolong tea aqueous solution (pH 6.
5; 25 ° C). To this, a 5% aqueous solution of potassium carbonate was added as a pH adjuster, and the pH shown in Table 3 below was obtained.
Each oolong tea aqueous solution was prepared (tannin content in oolong tea aqueous solution = 140 ppm)
(PH measured at 25 ° C).

(2) Each of the oolong tea aqueous solutions obtained in (1) above was heated to 90 ° C., and the appearance and taste were evaluated by 5 panelists according to the following Table 3 and averaged. When I took the value,
The results are shown in Table 4 below. (3) Further, the amylase inhibitory activity retention rate of each oolong tea aqueous solution obtained in (1) above was determined by the following method, and was as shown in Table 4 below.

Amylase inhibitory activity retention rate : 1 g of the dry powder (III) obtained in the above-mentioned Reference Example was dissolved in 100 ml of water, and 20 μl thereof was subjected to high performance liquid chromatography under the conditions shown in Table 2 above to perform chromatography. The peak area (X) in grams was measured. Separately, 20 μl of each oolong tea aqueous solution having the pH shown in Table 4 below.
Was subjected to high performance liquid chromatography under the conditions shown in Table 2 above, the peak area (Y) in the chromatogram was measured, and the amylase inhibitory activity retention rate of the tea beverage (tea drinking water) was calculated by the following mathematical formula 2. I asked.

[0056]

[Equation 2] Amylase inhibitory activity retention rate (%) of tea drinking water =
(Y / X) x 100

[0057]

TABLE 3 Appearance tea solution and eating quality criteria ○ Appearance: 3: turbidity and precipitation excellent transparency without any two points has a good appearance: turbidity and precipitation are hardly substantially transparent 1 Point: Turbidity and precipitation occur considerably, and it is impossible to see through. ○ Taste : 3 points: No saltiness and acridness, good taste. 2 points: Almost no saltiness and acridness, almost good taste. One point to have: Salty taste and acridness, poor taste

[0058]

[Table 4] PH of oolong tea aqueous solution 6.5 7.0 7.5 8.0 9.0 9.5 Appearance 1.0 1.0 2.6 3.0 3.0 3.0 Taste 1.0 1.0 2.4 2.2 2.0 1.0 Amylase inhibitory activity retention rate (%) 90.0 89.0 87.0 87.0 85.0 84.0 Overall evaluation Fail Fail Pass Pass Pass Fail Fail Note: ・ Appearance of 2 or more in appearance and taste ・ Amylase inhibitory activity retention rate of 85% or more

From the results of Table 4 above, in order to obtain an oolong tea containing tannin containing an amylase inhibitor so as to obtain oolong tea free from turbidity and precipitation, having a good taste, and having no decrease in amylase inhibitory activity, Adjust the pH to 7.
It can be seen that it is necessary to adjust to the range of 5 to 9.0.

Example 2 (1) Commercially available powdered barley tea [“Mugicha extract S (granule)” manufactured by Sato Foods Co., Ltd .; obtained by spray-drying an extract obtained by extracting granular barley tea with water. 1.0 g of 0.19 AI [dry powder (III); α-amylase inhibitory activity against human pancreas = 7175 U / mg] prepared by dissolving in 100 ml of water at a temperature of 25 ° C.
0 g was added and stirred for 1 minute to prepare a barley tea aqueous solution (pH 6.5; 25 ° C.) containing an amylase inhibitor. A 5% aqueous solution of sodium carbonate as a pH adjuster was added thereto to prepare barley tea aqueous solutions having the pHs shown in Table 5 below (pH measured at 25 ° C).

(2) The appearance and taste of each barley tea aqueous solution obtained in (1) above were scored by five panelists in accordance with Table 3 above, and the average value was taken. It was as shown in 5. (3) In addition, the amylase inhibitory activity retention of each barley tea aqueous solution obtained in (1) above was determined by the same method as in Example 1, and was as shown in Table 5 below.

[0062]

[Table 5] PH of barley tea aqueous solution 6.5 7.0 7.5 8.0 9.0 9.5 Appearance 1.2 2.8 3.0 3.0 3.0 3.0 Taste 1.4 2.4 2.4 2.2 2.0 1.0 Amylase inhibitory activity retention rate (%) 91.0 90.0 87.0 86.0 85.0 83.0 Overall evaluation Fail Pass Pass Pass Pass Pass Fail Note: ・ Appearance of 2 or more in appearance and taste ・ Amylase inhibitory activity retention rate of 85% or more

From the results shown in Table 5 above, barley tea containing no tannin containing an amylase inhibitor to obtain barley tea free from turbidity and precipitation, having a good taste, and having no reduction in amylase inhibitory activity was obtained. Its pH is 7.0-9.
It can be seen that adjustment to the range of 0 is necessary.

Example 3 To 100 ml of an extract with good taste obtained by extracting oolong tea leaves with hot water, 1.0 g of the dry powder (III) obtained in the above-mentioned Reference Example was added and dissolved. The pH was adjusted to 8.0 by adding about 0.3 ml of a 5% aqueous solution of sodium carbonate as a pH adjuster. Then, this aqueous solution was freeze-dried to obtain oolong tea powder containing an amylase inhibitor.

Example 4 1.0 g of the dry powder (III) obtained in the above-mentioned Reference Example was added to 100 ml of a palatable extract obtained by extracting the barley tea raw material with hot water and dissolved. Then, about 0.3 ml of a 5% aqueous solution of sodium carbonate was added as a pH adjuster to adjust the pH to 7.5. Then, this aqueous solution was freeze-dried to obtain barley tea powder containing an amylase inhibitor.

[0066]

The tannin-containing tea beverage A and the tannin-free tea beverage B of the present invention contain an amylase inhibitor derived from wheat, and therefore, by drinking the tea beverage of the present invention together with a meal. , It can reduce or prevent the ingested starch from being decomposed into sugar by inhibiting the activity of amylase, thereby suppressing an increase in blood glucose level, diabetes,
It is possible to prevent and treat hyperlipidemia, arteriosclerosis, obesity and the like.

Furthermore, the tannin-containing tea beverage A of the present invention having a pH adjusted to 7.5 to 9.0 and a pH of 7.0.
The tannin-free tea beverage B of the present invention, which is adjusted to ~ 9.0, has a good appearance without any turbidity or precipitation, and has a good taste without saltiness or astringent taste, In addition, since the amylase inhibitor does not separate from tea drinking water by precipitating on the bottom of containers or bowls or adhering to the vessel wall, wheat-derived amylase inhibitor having various excellent effects described above. The substance can be effectively ingested into the body without waste.

Further, the tannin-containing tea beverage A of the present invention having a pH adjusted to 7.5 to 9.0 and a pH of 7.0.
In the tannin-free tea beverage B of the present invention adjusted to ˜9.0, the activity of the wheat-derived amylase inhibitor added to them is not decreased, and a good amylase inhibitory activity is obtained. keeping. In particular, the tannin-containing tea beverage A and the tannin-free tea beverage B of the present invention in the form of dry powder.
Can be stored for a long period of time, and its flavor and taste as tea are kept good even after long-term storage, and the activity of amylase inhibitor is also kept good. It is convenient because it can be taken by dissolving in.

[0069]

[Sequence list]

SEQ ID NO: 1 Sequence length: 124 Sequence type: Amino acid Topology: linear Sequence Type: Protein Array Ser Gly Pro Trp Met Cys Tyr Pro Gly Tyr Ala Phe Lys Val Pro Ala  1 5 10 15 Leu Pro Gly Cys Arg Pro Val Leu Lys Leu Gln Cys Asn Gly Ser Gln              20 25 30 Val Pro Glu Ala Val Leu Arg Asp Cys Cys Gln Gln Leu Ala Asp Ile          35 40 45 Ser Glu Trp Cys Arg Cys Gly Ala Leu Tyr Ser Met Leu Asp Ser Met      50 55 60 Tyr Lys Glu His Gly Val Gln Glu Gly Gln Ala Gly Thr Gly Ala Phe  65 70 75 80 Pro Ser Cys Arg Arg Glu Val Val Lys Leu Thr Ala Ala Ser Ile Thr                  85 90 95 Ala Val Cys Lys Leu Pro Ile Val Ile Asp Ala Ser Gly Asp Gly Ala             100 105 110 Tyr Val Cys Lys Gly Val Ala Ala Tyr Pro Asp Ala         115 120

SEQ ID NO: 2 Sequence length: 124 Sequence type: Amino acid Topology: linear Sequence Type: Protein Array Ser Gly Pro Trp Met Cys Tyr Pro Gly Gln Ala Phe Gln Val Pro Ala  1 5 10 15 Leu Pro Ala Cys Arg Pro Leu Leu Arg Leu Gln Cys Asn Gly Ser Gln              20 25 30 Val Pro Glu Ala Val Leu Arg Asp Cys Cys Gln Gln Leu Ala His Ile          35 40 45 Ser Glu Trp Cys Arg Cys Gly Ala Leu Tyr Ser Met Leu Asp Ser Met      50 55 60 Tyr Lys Glu His Gly Ala Gln Glu Gly Gln Ala Gly Thr Gly Ala Phe  65 70 75 80 Pro Arg Cys Arg Arg Glu Val Val Lys Leu Thr Ala Ala Ser Ile Thr                  85 90 95 Ala Val Cys Arg Leu Pro Ile Val Val Asp Ala Ser Gly Asp Gly Ala             100 105 110 Tyr Val Cys Lys Asp Val Ala Ala Tyr Pro Asp Ala         115 120

SEQ ID NO: 3 Sequence length: 124 Sequence type: Amino acid Topology: linear Sequence Type: Protein Array Ser Gly Pro Trp Met Cys Tyr Pro Gly Gln Ala Phe Gln Val Pro Ala  1 5 10 15 Leu Pro Gly Cys Arg Pro Leu Leu Lys Leu Gln Cys Asn Gly Ser Gln              20 25 30 Val Pro Glu Ala Val Leu Arg Asp Cys Cys Gln Gln Leu Ala Asp Ile          35 40 45 Ser Glu Trp Pro Arg Cys Gly Ala Leu Tyr Ser Met Leu Asp Ser Met      50 55 60 Tyr Lys Glu His Gly Val Ser Glu Gly Gln Ala Gly Thr Gly Ala Phe  65 70 75 80 Pro Ser Cys Arg Arg Glu Val Val Lys Leu Thr Ala Ala Ser Ile Thr                  85 90 95 Ala Val Cys Arg Leu Pro Ile Val Val Asp Ala Ser Gly Asp Gly Ala             100 105 110 Tyr Val Cys Lys Asp Val Ala Ala Tyr Pro Asp Ala         115 120

Claims (5)

(57) [Claims] 1. A tea beverage containing tannin, which contains an amylase inhibitor derived from wheat and has a pH in the range of 7.5 to 9.0 when in an aqueous solution. 2. A tannin-free tea beverage containing a wheat-derived amylase inhibitor and having a pH in the range of 7.0 to 9.0 when in an aqueous solution. 3. The content of the amylase inhibitor is 2000 U / ml or more based on the total weight of the aqueous tea beverage solution before the amylase inhibitor is added.
Tea drink. 4. The tea beverage according to claim 1, which contains at least one of potassium carbonate, sodium carbonate, sodium acetate, dipotassium hydrogen phosphate and disodium hydrogen phosphate as a pH adjuster. 5. The tea beverage according to claim 1, which is in the form of a dry powder.