JP3519820B2 - Tea beverage containing amylase inhibitor - Google Patents
Tea beverage containing amylase inhibitorInfo
- Publication number
- JP3519820B2 JP3519820B2 JP11257095A JP11257095A JP3519820B2 JP 3519820 B2 JP3519820 B2 JP 3519820B2 JP 11257095 A JP11257095 A JP 11257095A JP 11257095 A JP11257095 A JP 11257095A JP 3519820 B2 JP3519820 B2 JP 3519820B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- tannin
- amylase inhibitor
- tea beverage
- amylase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明はアミラーゼ阻害物質を含
有する茶飲料に関する。より詳細には、本発明は、血糖
値の上昇抑制、糖尿病、高脂血症、動脈硬化、肥満など
の予防や治療などに有効な、小麦由来のアミラーゼ阻害
物質を含有する茶飲料に関するものであって、水やお湯
に溶かしてお茶(以下水溶液状のお茶を「茶飲料水」と
いうことがある)にした際に濁りや沈殿が生じず外観お
よび食味が良好であり、しかも血糖値の上昇抑制などの
上記した種々の優れた効能を有する小麦由来のアミラー
ゼ阻害物質が容器の底に沈殿したり付着したりして茶飲
料水から分離することなく茶飲料水と一緒に体内に円滑
に摂取され得る茶飲料に関する。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】[0002]
【従来の技術】近年我が国では食生活が豊かになり、糖
尿病をはじめとする代謝性疾患が急増している。過剰の
栄養摂取はインシュリンの大量分泌を誘導することによ
って間接的に代謝バランス崩壊の原因となり、耐糖機能
の低下(高血糖)、糖尿病、高脂血症、動脈硬化等につ
ながる。特に、糖尿病患者ではインシュリン作用が不足
し耐糖能が低下しているので、食後の血糖値の上昇が著
しく、毛細血管の損傷や動脈硬化などの合併症の原因と
なっている。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.
【0003】上記したような疾患の予防および治療に
は、必要な栄養を摂取しても血糖値が上昇しにくかった
り、インシュリンの大量分泌を抑制できる食品や物質の
摂取が有効であるとされている。そのため摂取した澱粉
が糖に分解するのを抑制または阻害し得る物質およびイ
ンシュリンの分泌を抑制し得る物質が求められており、
かかる点から、澱粉を糖に分解するアミラーゼの活性を
阻害する作用を有するいわゆるアミラーゼ阻害物質が有
効であるとされ、小麦由来のアミラーゼ阻害物質を糖尿
病や肥満などの治療に用いることが試みられている(例
えば特開昭46−1833号公報、特開昭61−171
431号公報)。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).
【0004】そのような状況下に、本出願人はアミラー
ゼの活性を阻害して血糖値の上昇抑制、糖尿病、高脂血
症、動脈硬化、肥満などを予防または治療するのに有効
なアミラーゼ阻害物質について長年研究を続けてきた。
そして、そのような研究の結果、新規なアミラーゼ阻害
物質を見いだすと共に、既知のアミラーゼ阻害物質を円
滑に調製し得る方法をも見出し、先に出願した(特開平
5−301898号公報、特開平7−41499号公
報、特開平7−48268号公報、特開平7−4840
0号公報)。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】[0005]
【発明の内容】アミラーゼ阻害物質が有するアミラーゼ
阻害活性を有効に発揮させて利用するためには、アミラ
ーゼ阻害物質を食事の際に一緒に摂取して、炭水化物と
して摂取された澱粉が糖に分解されるのを抑制または阻
害するのが効果的である。しかしながら、従来既知のア
ミラーゼ阻害物質や本発明者らが先に調製したアミラー
ゼ阻害物質などは通常乾燥粉末の形態で得られることが
多く、そのままでは摂取しにくい。そこで本発明者ら
は、アミラーゼ阻害物質の必要量を違和感などを生ずる
ことなく、無理なく円滑に摂取できるようにするための
方法について検討を続けてきた。そして、食事の際に炭
水化物などの食品と一緒に摂取されることが多く、しか
も食事以外の時にも日常的に飲まれることの多いお茶
(茶飲料水)中にアミラーゼ阻害物質を含有させれば、
アミラーゼ阻害物質の必要量が違和感などを生ずること
なくお茶と一緒に簡単にしかも十分に摂取できることに
思い至った。[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】そして、緑茶、紅茶、ウーロン茶、麦茶な
どの各種のお茶(茶飲料水)中に小麦由来のアミラーゼ
阻害物質を添加して、アミラーゼ阻害物質入りのお茶
(茶飲料水)を製造してみたところ、殆どのお茶におい
て、お茶(茶飲料水)中に該アミラーゼ阻害物質を添加
すると濁りや沈殿が生じて、見るからにまずそうな不良
な外観になってしまい、しかもそれを飲んだときにはザ
ラツキのある不良な食味であること、その上折角添加し
たアミラーゼ阻害物質が容器や茶碗などの底に沈殿した
り器壁に付着して残留し、お茶と一緒に摂取されなかっ
たり、摂取量が低減してしまうことが判明した。[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.
【0007】そこで、本発明者らは、アミラーゼ阻害物
質を含有していても、濁りや沈殿などが生じず、透明性
に優れた良好な外観や、ザラツキなどのない良好な食味
を有し、しかも容器や茶碗の底に沈殿して溜まったり付
着して残留せずにお茶と共に無駄なく円滑に体内に摂取
することのできる、アミラーゼ阻害物質入りのお茶(茶
飲料水)を得ることを目的として検討を続けた。また、
アミラーゼ阻害物質入りのお茶を食事時やそれ以外の時
に簡単に手軽に飲めるようにするためには、長期間保存
しておいてもお茶自体の品質の低下、アミラーゼ阻害物
質の変質やアミラーゼ阻害活性の低下などが生じず、従
来の緑茶葉、紅茶葉、コーヒー豆やインスタントコーヒ
ーなどと同じように、身近なところに常時備えておい
て、飲みたいときに簡単にいれて飲むことができるよう
にすることも重要であり、かかる点からも検討を重ね
た。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.
【0008】そして、濁りや沈殿の生じないアミラーゼ
阻害物質入りのお茶(茶飲料水)を得るべく、茶飲料水
の原料である緑茶葉、紅茶葉、ウーロン茶葉などの茶葉
や煎った麦粒の処理方法、濁りや沈殿などを防止するた
めの添加剤の使用、お茶中へのアミラーゼ阻害物質の添
加方法、茶飲料水のpHなどについて多面的に検討を行
ってきた。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.
【0009】その結果、緑茶葉、紅茶葉、ウーロン茶葉
などのタンニンを含む茶用原料を水やお湯で抽出(浸
出)して得られる抽出液(茶飲料水)は、いずれもその
pHが7以下(一般にpH5〜7)であるが、pHが7
以下のそれらのタンニンを含む茶飲料水に直接そのまま
小麦由来のアミラーゼ阻害物質を加えたのでは濁りや沈
殿が防止できないこと、それに対してタンニンを含む茶
抽出液(茶飲料水)のpHを7.5以上にすると小麦由
来のアミラーゼ阻害物質を加えても濁りや沈殿が生じな
くなることが判明した。また、麦茶などのようなタンニ
ンを含まない茶飲料水のpHは通常7.0未満である
が、該タンニンを含まない茶飲料水に直接そのまま小麦
由来のアミラーゼ阻害物質を加えたのではやはり濁りや
沈殿が防止できないのに対して、該タンニン含まない茶
抽出液(茶飲料水)のpHを7.0以上にすると小麦由
来のアミラーゼ阻害物質を加えても濁りや沈殿が生じな
くなることが判明した。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.
【0010】また、上記したように、タンニンを含む茶
飲料水ではそのpHを7.5以上に調整すると、またタ
ンニンを含まない茶飲料水ではそのpHを7.0以上に
調整すると、小麦由来のアミラーゼ阻害物質を加えての
濁りや沈殿が生じなくなるが、pHがあまり高過ぎる
と、塩味やえぐい味が生じて、茶飲料水の風味や食味が
著しく低下し、いずれの茶飲料水の場合にも、茶飲料水
のpHを9.0以下に調整することが必要であることも
判明した。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.
【0011】また、水溶液状の茶飲料水は、そのままで
は腐敗し易いため、缶詰やプラスチック容器などに入れ
て流通・販売される場合は長期保存が可能なように通常
100℃以上の温度で加熱殺菌処理が施されている。そ
こで本発明者らは、小麦由来のアミラーゼ阻害物質を含
有し且つpHを7.5〜9.0に調整したタンニンを含
む茶飲料水、および小麦由来のアミラーゼ阻害物質を含
有し且つpHを7.0〜9.0に調整したタンニンを含
まない茶飲料水についても、それらを長期保存可能にす
るために、100℃以上の温度で加熱殺菌処理を行って
みた。その結果、小麦由来のアミラーゼ阻害物質を含有
するそれらの茶飲料水のいずれにおいても、100℃以
上の温度に加熱することによってアミラーゼ阻害物質が
変性してその活性が大幅に低下してしまい、小麦由来の
アミラーゼ阻害物質を含有する茶飲料水に対しては10
0℃以上の温度での加熱殺菌処理は有効ではなかった。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.
【0012】更に本発明者らは、上記した小麦由来のア
ミラーゼ阻害物質を含有する2種の茶飲料水の加熱殺菌
処理を100℃未満の温度で行ってみたが、その場合に
は、アミラーゼ阻害物質の活性の低下はある程度防止で
きるものの、殺菌が十分に行われず、長期保存が可能な
アミラーゼ阻害物質入りの茶飲料水が得られないことが
判明した。そこで、本発明者らは、上記した種々の研究
結果を総合して更に検討を重ねた結果、小麦由来のアミ
ラーゼ阻害物質を含有するお茶を水溶液状、すなわち茶
飲料水の形態にする代わりに、乾燥粉末の形態にしてお
くと、お茶自体の変質や腐敗およびそこに含まれるアミ
ラーゼ阻害物質の変質、アミラーゼ阻害物質の活性の低
下や活性の消失が防止されて、長期間保存が可能で、お
茶自体の風味および食味の低下のない商品価値の高いお
茶製品が得られることが判明した。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】小麦由来のアミラーゼ阻害物質を含有する
茶飲料を乾燥粉末の形態にしたものは、長期保存が可能
であり、商品価値も高いことは上記したとおりである
が、小麦由来のアミラーゼ阻害物質を含有するお茶を長
期保存が可能な製品としてではなく、短期間(例えば数
日間)のうちに消費される製品として消費者に供給する
場合には、pHを7.5〜9.0に調整した小麦由来の
アミラーゼ阻害物質を含有するタンニンを含む茶飲料、
およびpHを7.0〜9.0の範囲に調整した小麦由来
のアミラーゼ阻害物質を含有するタンニンを含まない茶
飲料は、いずれも水溶液、すなわち茶飲料水の形態であ
っても、お茶としての風味や食味、アミラーゼ阻害物質
のアミラーゼ阻害活性を充分に良好に保ち得るので、場
合によっては、茶飲料水の形態で流通・販売できること
も判明した。そして、本発明者らは、上記した種々の知
見に基づいて本発明を完成した。[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.
【0014】すなわち、本発明は、小麦由来のアミラー
ゼ阻害物質を含有し、水溶液状態にあるときのpHが
7.5〜9.0の範囲であることを特徴とするタンニン
を含む茶飲料(以下「タンニン含有茶飲料A」という)
である。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.
【0015】そして、本発明は、小麦由来のアミラーゼ
阻害物質を含有し、水溶液状態にあるときのpHが7.
0〜9.0の範囲であることを特徴とするタンニンを含
まない茶飲料(以下「タンニン不含有茶飲料B」とい
う)である。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").
【0016】上記した本発明のタンニン含有茶飲料Aお
よびタンニン不含有茶飲料Bは、それぞれ乾燥粉末の形
態または水溶液の形態とすることができ、特に乾燥粉末
の形態にしておくのが長期保存が可能であり、好まし
い。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.
【0017】以下に本発明について詳細に説明する。本
発明のタンニン含有茶飲料Aは、煎茶、番茶、ほうじ
茶、抹茶、かまいり茶、ウーロン茶、紅茶、コーヒー豆
やその粉砕物、玄米茶などのタンニンを含む茶用原料
を、水やお湯を用いて抽出処理(浸出処理)して得られ
る抽出液(浸出液)またはそれを乾燥して得られる粉末
中に小麦由来のアミラーゼ阻害物質を含有させたもので
あって、嗜好性のよい水溶液状態にあるときのpHが
7.5〜9.0の範囲になるように調整されたものをい
う。また、本発明で「タンニンを含むお茶」という場合
は、一般に、嗜好性のよい水溶液状態にあるときに、水
溶液中におけるタンニンの含有量が16ppm以上であ
るものをいう。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.
【0018】また、本発明のタンニン不含有茶飲料B
は、麦茶(大麦茶、ハダカ麦茶、ライ麦茶、ハト麦茶な
ど)、そば茶などのタンニンを含まない茶用原料を、水
やお湯を用いて抽出処理(浸出処理)して得られる抽出
液またはそれを乾燥して得られる粉末中に小麦由来のア
ミラーゼ阻害物質を含有させたものであって、嗜好性の
よい水溶液状態にあるときのpHが7.0〜9.0の範
囲になるように調整されたものをいう。また、本発明で
「タンニンを含まないお茶」という場合は、一般に、嗜
好性のよい水溶液状態にあるときに、水溶液中における
タンニンの含有量が16ppm未満であるものをいう。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.
【0019】上記のタンニン含有茶飲料Aおよびタンニ
ン不含有茶飲料Bにおいて、茶用原料を抽出処理して得
られる抽出液は、そのまま通常のお茶として飲める程度
の嗜好性のよい濃度を有する水溶液であっても、通常飲
むものよりも濃い濃厚液であっても、通常飲むものより
も薄い希釈液であってもよい。また、抽出液から乾燥し
て得られる乾燥粉末の形態のものでは、お茶としての風
味や食味などが失われない限りはいずれの乾燥方法で得
られたものであってもよい。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.
【0020】本発明のタンニン含有茶飲料Aおよびタン
ニン不含有茶飲料Bは、いずれも小麦由来のアミラーゼ
阻害物質を含有しているが、本発明の茶飲料中に含有さ
せる小麦由来のアミラーゼ阻害物質の調製法などは特に
制限されない。また、小麦由来のアミラーゼ阻害物質は
高純度精製物であっても、精製度の低いものであっても
よい。更に、小麦由来のアミラーゼ阻害物質は、その化
学構造が解明されているものであってもまたは解明され
ていないものであってもよく、要するに小麦由来のアミ
ラーゼ阻害物質であればいずれも使用可能である。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 .
【0021】本発明で使用し得る小麦由来のアミラーゼ
阻害物質(以下「小麦由来のアミラーゼ阻害物質」を単
に「アミラーゼ阻害物質」ということがある)の例を挙
げると、配列番号1で表されるサブユニット2個からな
る蛋白質であるアミラーゼ阻害物質(以下「0.26A
I」という)、配列番号2で表されるサブユニット2個
からなる蛋白質であるアミラーゼ阻害物質(以下「0.
19AI」という)、配列番号3で表されるサブユニッ
ト2個からなる蛋白質であるアミラーゼ阻害物質(以下
「0.53AI」という)などを挙げることができ、こ
れらのアミラーゼ阻害物質は単独で使用しても2種以上
を併用してもよい。或いは、これらのアミラーゼ阻害物
質の1種または2種以上を高濃度で含有する物質(混合
物)を使用してもよい。 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.
【0022】限定されるものではないが、上記した0.
26AIおよび0.19AIの調製法については、本出
願人の出願に係る上記した特開平7−41499号公報
に具体的に記載されている。また、0.53AIについ
ては“Biochem. Biophys. Acta." 743, 52−57(1983)
に記載されている。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.
【0023】上記したアミラーゼ阻害物質のうちでも、
0.26AIおよび0.19AIはいずれも高いアミラ
ーゼ阻害活性を有しているので、茶飲料中に少量添加す
るだけで、飲食時に摂取した澱粉が糖に分解するのを効
果的に抑制または阻害することができる。そのため、本
発明の茶飲料では、アミラーゼ阻害物質として0.26
AIおよび0.19AIの少なくとも一方、または0.
26AIおよび0.19AIの少なくとも一方を含有す
る物質を用いるのが好ましい。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.
【0024】タンニン含有茶飲料Aおよびタンニン不含
有茶飲料B中へのアミラーゼ阻害物質の添加量は、茶飲
料の種類、アミラーゼ阻害物質の種類やそのアミラーゼ
阻害活性の強さなどに応じて適宜調整することができる
が、アミラーゼ阻害物質を配合する前の茶飲料水溶液の
全重量に基づいて2000U/ml以上、特に8000
〜750000U/mlであるのが好ましい。純度が低
いアミラーゼ阻害物質を茶飲料中に添加する場合は、そ
れぞれのアミラーゼ阻害物質の活性の強弱に基づいて、
上記を基準にしてその添加量を算出して茶飲料中に添加
するとよい。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.
【0025】そして、本発明のタンニン含有茶飲料A
は、水溶液状態にあるときのpHが7.5〜9.0の範
囲であることが、濁りや沈殿のない茶飲料水を得る上で
必要である。また、本発明のタンニン不含有茶飲料Bで
は、水溶液状態にあるときのpHが7.0〜9.0の範
囲であることが、濁りや沈殿のない茶飲料水を得る上で
必要である。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. .
【0026】ここで、「本発明のタンニン含有茶飲料A
は、水溶液状態にあるときのpHが7.5〜9.0の範
囲である」とは、また、「本発明のタンニン不含有茶飲
料Bは、水溶液状態にあるときのpHが7.0〜9.0
の範囲である」とは、具体的には以下のことを意味す
る。すなわち、茶飲料が乾燥粉末の形態の場合には、茶
飲料の種類、茶飲料を飲む季節、消費者の好み、その他
の状況などに応じて、タンニン含有茶飲料Aの粉末また
はタンニン不含有茶飲料Bの粉末を溶かすのに用いられ
る水またはお湯の温度、およびその結果得られる茶飲料
水の温度が色々異なってくるが、タンニン含有茶飲料A
およびタンニン不含有茶飲料Bのいずれの場合も、タン
ニン含有茶飲料Aの粉末またはタンニン不含有茶飲料B
の粉末を溶かして得られる茶飲料水の温度を25℃にし
てそのpHを測定した場合に、タンニン含有茶飲料Aで
はその茶飲料水のpHが7.5〜9.0の範囲にあり、
またタンニン不含有茶飲料Bではその茶飲料水のpHが
7.0〜9.0の範囲にあることを意味する。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.
【0027】しかし、タンニン含有茶飲料Aの粉末また
はタンニン不含有茶飲料Bの粉末を溶かすのに用いられ
る水またはお湯の温度が異なっても濁りや沈殿のない茶
飲料水が得られるようにするには、温度が100℃未満
の水またはお湯のいずれを用いた場合にも、タンニン含
有茶飲料AではpHが7.5〜9.0の範囲の茶飲料水
が、またタンニン不含有茶飲料BではpHが7.0〜
9.0の範囲の茶飲料水が得られるように、乾燥粉末の
形態のタンニン含有茶飲料Aまたはタンニン不含有茶飲
料Bにおける配合などを調整しておくのが好ましい。ち
なみに、100℃以上の熱湯を用いると、アミラーゼ阻
害物質が変性して活性が低下し、しかも蛋白質の凝集な
どによる濁りが生ずるので注意を要する。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.
【0028】更に、茶飲料の種類、茶飲料を飲む季節、
消費者の好み、その他の状況などに応じて、茶飲料水中
におけるタンニン含有茶飲料Aまたタンニン不含有茶飲
料Bの濃度(言い換えるとタンニン含有茶飲料Aの粉末
またはタンニン不含有茶飲料Bの粉末を溶かすのに用い
る水またはお湯の量)も色々異なる場合があるが、茶飲
料水では濃度が多少異なってもpHに大きな差が生じな
い場合が多いので、タンニン含有茶飲料Aの粉末または
タンニン不含有茶飲料Bの粉末を水またはお湯に溶かし
て、通常飲まれる濃度の範囲の茶飲料水にしたときに、
タンニン含有茶飲料AではpHが7.5〜9.0の範囲
の茶飲料水が得られ、またタンニン不含有茶飲料Bでは
pHが7.0〜9.0の範囲の茶飲料水が得られるよう
にする。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
【0029】また、タンニン含有茶飲料Aおよびタンニ
ン不含有茶飲料Bを水溶液の形態(茶飲料水の形態)で
流通・販売するときは、pHが7.5〜9.0の範囲の
水溶液状のタンニン含有茶飲料Aが得られるように、ま
たpHが7.0〜9.0の範囲の水溶液状のタンニン不
含有茶飲料Bが得られるようにするとよい。この場合
も、上記したpHは水溶液(茶飲料水)の温度が25℃
のときに測定したpH値を示すが、濁りや沈殿のない茶
飲料水が得られるようにするために、茶飲料水の温度が
それ以外の時にも、タンニン含有茶飲料Aからなる茶飲
料水のpHが7.5〜9.0の範囲に保たれており、ま
たタンニン不含有茶飲料Bからなる茶飲料水のpHが
7.0〜9.0の範囲に保たれているようにするのが好
ましい。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.
【0030】タンニン含有茶飲料Aにおいて、水溶液状
態にあるときのpHが7.5未満であると、茶飲料水に
濁りや沈殿が生じて、外観が不良になり、ザラツキのあ
る不良な食感になり、しかも折角茶飲料中に添加したア
ミラーゼ阻害物質が沈殿や濁りの発生などによって容器
や茶碗の底や壁に沈殿したり付着して残留して、お茶と
共に体内に円滑に摂取されなくなる。一方、タンニン含
有茶飲料Aにおいて、水溶液状態にあるときのpHが
9.0を超えると、アミラーゼ阻害物質の活性が低下
し、しかも塩味やえぐい味が生じて、お茶の風味および
食味が損なわれる。タンニン含有茶飲料Aでは、濁りや
沈殿の防止、アミラーゼ阻害物質の活性の低下の防止、
および風味や食味などを良好に保つ点から、水溶液状態
にあるときのpHが7.5〜8.0の範囲であるのが好
ましい。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.
【0031】また、タンニン不含有茶飲料Bにおいて、
水溶液状態にあるときのpHが7.0未満であると、や
はり茶飲料水に濁りや沈殿が生じて、外観が不良にな
り、ザラツキのある不良な食感になり、しかも折角茶飲
料中に添加したアミラーゼ阻害物質が沈殿や濁りの発生
などによって容器や茶碗の底や壁に沈殿したり付着して
残留して、お茶と共に体内に円滑に摂取されなくなる。
一方、タンニン不含有茶飲料Bにおいて、水溶液状態に
あるときのpHが9.0を超えると、アミラーゼ阻害物
質の活性が低下し、しかも塩味やえぐい味が生じて、風
味および食味が不良になる。タンニン不含有茶飲料Bで
は、濁りや沈殿の防止、アミラーゼ阻害物質の活性の低
下の防止、および風味や食味など良好に保つ点から、水
溶液状態にあるときのpHが7.0〜8.0の範囲であ
るのが好ましい。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.
【0032】タンニン含有茶飲料Aおよびタンニン不含
有茶飲料Bの調製方法は特に制限されず、水溶液の状態
にあるときに、タンニン含有茶飲料AではpHが7.5
〜9.0の範囲、そしてタンニン不含有茶飲料Bではp
Hが7.0〜9.0の範囲になり、しかも茶飲料中に添
加したアミラーゼ阻害物質の活性が損なわれないような
調製方法であればいずれでもよい。限定されるものでは
ないが、タンニン含有茶飲料Aおよびタンニン不含有茶
飲料Bの調製法の例としては下記の方法を挙げることが
できる。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.
【0033】(1)乾燥粉末の形態のタンニン含有茶飲
料Aおよびタンニン不含有茶飲料Bの調製法:前記した
タンニンを含む茶用原料を水またはお湯で抽出処理して
得られる抽出液は、下記の表1に具体的に示すようにい
ずれもそのpHが通常7.5よりも低い。また、タンニ
ンを含まない茶用原料を水またはお湯で抽出処理して得
られる抽出液では、下記の表1に具体的に示すようにそ
のpHが通常7.0よりも低くなっている。(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】[0034]
【表1】 茶抽出液の種類 pH(25℃で測定) ○タンニンを含む茶用原料の抽出液: 煎茶抽出液 6.6 番茶抽出液 6.0 ほうじ茶抽出液 6.2 ウーロン茶抽出液 5.8 紅茶抽出液 5.9 コーヒー豆又は粉砕物抽出液: 5.1 玄米茶抽出液 6.9 ○タンニンを含まない茶用原料の抽出液: 大麦茶抽出液 6.2 そば茶抽出液 6.4 [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
【0035】(i) そこで、pHが7.5未満の上記
したタンニンを含む茶用原料の抽出液、またはpHが
7.0未満の上記したタンニンを含まない茶用原料の抽
出液に、pH調整剤を粉末状または水溶液状で加えて、
タンニンを含む抽出液ではそのpHを7.5〜9.0の
範囲に調整し、またはタンニンを含まない抽出液ではそ
のpHを7.0〜9.0の範囲に調整した後、そこにア
ミラーゼ阻害物質を加え、次いで茶成分の変質およびア
ミラーゼ阻害物質の変質や活性の低下を招かないような
手段(例えば凍結乾燥、比較的低温での噴霧乾燥など)
で乾燥して乾燥粉末の形態のタンニン含有茶飲料Aまた
はタンニン不含有茶飲料Bを製造する。また、この
(i)の方法では、抽出液のpHを調整してからアミラ
ーゼ阻害物質を加える上記した手順の代わりに、場合に
よってはそれぞれの抽出液にアミラーゼ阻害物質を添加
した後、または添加すると同時にpH調整剤を加えて、
抽出液のpHをそれぞれ上記した7.5〜9.0(タン
ニンを含む抽出液)および7.0〜9.0(タンニンを
含まない抽出液)に調整する工程を採用してもよい。(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.
【0036】(ii) また、上記(i)の方法におい
て、茶用原料から得られた抽出液にそのままpH調整剤
やアミラーゼ阻害物質を加える代わりに、該抽出液を一
旦乾燥して粉末の形態にしたものを用いて、その粉末を
水またはお湯に溶かして水溶液状とし、これにpH調整
剤およびアミラーゼ阻害物質を加え、以後上記(i)と
同様にしてアミラーゼ阻害物質を含有する乾燥粉末の形
態のタンニン含有茶飲料Aまたはタンニン不含有茶飲料
Bを調製してもよい。(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.
【0037】(iii) 更に、上記(i)または(ii)
とは異なる方法として、タンニン含有茶用原料またはタ
ンニンを含まない茶用原料を抽出処理して得られた抽出
液を乾燥して得られる乾燥粉末の形態の抽出物に、上記
(i)で用いたのと同様のpH調整剤の粉末およびアミ
ラーゼ阻害物質の粉末を同時または逐次に加えて、その
まま直接粉末形態のタンニン含有茶飲料Aまたはタンニ
ン不含有茶飲料Bを調製してもよい。(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.
【0038】(2)水溶液状のタンニン含有茶飲料A及
びタンニン不含有茶飲料Bの調製法:
(i) タンニンを含む茶用原料またはタンニンを含ま
ない茶用原料を水またはお湯で抽出処理して得られる上
記の表1に示したような抽出液、その濃縮液、または希
釈液に、上記の(1)の(i)の方法で用いているのと
同様のpH調整剤の粉末状または水溶液、およびアミラ
ーゼ阻害物質を、同時にまたはいずれかの順序で逐時に
加えて、アミラーゼ阻害物質を含有し且つpHを7.5
〜9.0の範囲に調整したタンニン含有茶飲料A(茶飲
料水)、並びにアミラーゼ阻害物質を含有し且つpHを
7.0〜9.0の範囲に調整したタンニン不含有茶飲料
Bを調製する方法。(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.
【0039】(ii) 上記の(1)の(i)〜(iii)
のいずれかの方法で得られる乾燥粉末の形態のタンニン
含有茶飲料Aまたはタンニン不含有茶飲料Bを水または
お湯に溶かして、茶飲料水の形態のタンニン含有茶飲料
Aまたはタンニン不含有茶飲料Bを調製する方法。(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.
【0040】上記した(1)の(i)〜(iii)および
(2)の(i)の調製法で用いるpH調整剤としては、
食品用に使用することが認可されており、タンニン含有
茶飲料Aまたはタンニン不含有茶飲料Bの水溶液状態で
のpHをそれぞれ7.5〜9.0および7.0〜9.0
の範囲に円滑に調節でき、しかも茶飲料に含まれる茶成
分およびアミラーゼ阻害物質に対して悪影響を及ぼさな
いものであればいずれも使用でき、具体例としては、炭
酸カリウム、炭酸ナトリウム、酢酸ナトリウム、リン酸
水素二カリウム、リン酸水素二ナトリウムなどを挙げる
ことができ、これらのpH調整剤は単独で使用しても2
種以上を併用してもよい。そのうちでも、炭酸カリウ
ム、炭酸ナトリウムが呈味性の点から好ましい。pH調
整剤の使用量は、茶飲料の種類、pH調整剤の種類、茶
飲料の濃度、pH調整を行う前の茶飲料のpHなどに応
じて変えればよい。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.
【0041】また、本発明のタンニン含有茶飲料Aおよ
びタンニン不含有茶飲料Bは、上記したアミラーゼ阻害
物質およびpH調整剤の他に、必要に応じて、糖類、乳
類、香料、着色料、乳化剤、水溶性食物繊維などの成分
を含んでいてもよい。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.
【0042】上記したpHにそれぞれ調整された本発明
のタンニン含有茶飲料Aおよびタンニン不含有茶飲料B
は、いずれも、アミラーゼ阻害物質の活性が低下したり
失われたりせず、しかも水溶液状態において濁りや沈殿
がなく、透明性に優れる良好な外観、良好な風味および
食味を有しており、特に乾燥粉末の形態にした本発明の
タンニン含有茶飲料Aおよびタンニン不含有茶飲料Bは
長期保存が可能であって、必要な時に水やお湯に溶かし
て簡単に飲むことができる。そして、かかる本発明の茶
飲料は、澱粉を糖に分解するアミラーゼの活性を阻害す
るアミラーゼ阻害物質を含有しているので、食事の際な
どに澱粉質の食品等と一緒に摂取することによって、摂
取された澱粉が糖に分解されるのを抑制し、血糖値の上
昇抑制、糖尿病、高脂血症、動脈硬化、肥満などの予防
や治療を行うことができる。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】[0043]
【実施例】以下に実施例により本発明について具体的に
説明するが、本発明はそれらの例により限定されない。EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
【0044】《参考例》[0.19AIの調製]
小麦粉800kgに水110リットルを加え、混練して
生地を形成させた。この生地を7600リットルの水を
用いて洗浄して、グルテン410kgおよび小麦澱粉5
05kgを回収した。その際に、6200リットルの廃
液が発生したので、この廃液(水抽出液)に塩酸を加え
てpH3に調整し、30分放置した後、アンモニアでp
Hを6.5に調整すると不溶物が沈殿した。沈殿を除去
して上澄み液(I)5200リットルを回収した。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.
【0045】上記で回収した上澄み液(I)にアルギン
酸ナトリウム300ppmを加えた後、pHを4.2に
調整して30分間撹拌した。その結果、水不溶物を生成
したので、この水不溶物をドラバル型遠心分離機を使用
して回収した。この回収物をその10倍量の水に分散さ
せた後、塩化カルシウム4.7kgを加えてよく撹拌
し、アンモニアでpHを8.5に調整して1時間静置し
た。次いでドラバル型遠心分離機を使用して固形物を分
離除去して上澄み液600リットルを回収した。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.
【0046】上記で回収した上澄み液を塩酸で中和し、
中和液を80℃に30分間加熱した後、生成した不溶性
部質をドラバル型遠心分離機で分離して上澄み液を回収
し、この上澄み液を限外濾過膜[日東電工(株)製;NT
U−3250CIR(2万分画)]を用いて濃縮し、併
せて余剰カルシウム塩の脱塩を行って濃縮液(II)を得
た。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).
【0047】上記で得た濃縮液(II)140リットルを
アンモニアでpH7.5に調整し、陽イオン交換樹脂
[ダイヤイオンHPK−55;三菱化成(株)製]28
リットルを充填したカラム(長さ900mm、内径20
0mm)に1リットル/分の流速で通液し、陽イオン交
換樹脂に吸着せずに溶出した画分を採取した。上記の溶
出画分をセラミックフィルターを使用して除菌濾過した
後、凍結乾燥して1400gの乾燥粉末(III)を得
た。この乾燥粉末(III)の総蛋白質含量、0.19A
Iの含量および人膵臓α−アミラーゼに対する阻害活性
を下記の方法で測定したところ、総蛋白質含量が91
%、0.19AIの含量が35%および人膵臓α−アミ
ラーゼに対する阻害活性が7175U/mgであった。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.
【0048】総蛋白質含量の測定:ケルテックオート1
030型機(Tecator社製)を使用し、ケルダール法に
より測定した。窒素蛋白質換算係数は5.70とした。 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.
【0049】0.19AIの含量の測定:試料[乾燥粉
末(III)]1gを0.1%トリフルオロ酢酸水溶液1
00mlに溶解し、その20μlを下記の表2に示す条
件の高速液体クロマトグラフィーに供して、クロマトグ
ラム中の0.19AIのピーク面積を測定した。一方、
乾燥粉末(III)の代わりに、0.19AI標品(純度
100%)を同じ条件下に高速液体クロマトグラフィー
に供してクロマトグラム中の0.19AIのピーク面積
を測定し、下記の数式1により試料中の0.19AI含
量を算出した。 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】[0050]
【数1】試料中の0.19AI含量(%)=(Sa/S
t)×100
式中、Sa=試料の0.19AIのピーク面積
St=標品の0.19AIのピーク面積## 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】[0051]
【表2】 クロマトグラフィー条件 カラム: 充填材:CAPCELL PAK C18 SG120A(粒径5μm)(資生堂社製) サイズ:4.6mmφ×250mm 温 度:50℃ 流 速:1ml/分 検 出:280nmにおける吸光度 移動相: A液;0.1%トリフルオロ酢酸水溶液 B液;80%アセトニトリルと0.1%トリフルオロ酢酸の水溶液 よりなる下記の時間/濃度勾配を有する高圧リニアグラジエンド溶出 時間(分) A液(%) B液(%) 0 65 35 3 62 38 15 62 38 16 0 100 20 0 100 [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
【0052】人膵臓α−アミラーゼに対する阻害活性の
測定:試料水溶液と人膵臓α−アミラーゼを、50mM
NaCl、5mM CaCl2および0.02%卵白アルブ
ミンを含む20mMピペラジン−N,N’−ビス(2−
エタンスルホン酸)緩衝液(pH6.9)中に加えて、
37℃で30分間放置した後、1.5%可溶性澱粉溶液
(pH6.9)を0.5ml混合した。この液を37℃
に10分間保って反応を行わせた後、2.5mlの反応
停止液(0.08M HClおよび0.4M酢酸)を加
えた。反応液より0.2ml採取し、これに2.5ml
のヨウ素液(0.05% KIおよび0.005%ヨウ
素)を加えて、660nmでの吸光度を測定した。な
お、測定に当たっては、試料液を含まないときに吸光度
を80%減少させるアミラーゼ量を用い、このときのア
ミラーゼ活性を50%阻害するアミラーゼ阻害物質量を
1ユニット(U)として表した。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).
【0053】《実施例 1》
(1) 市販の粉末ウーロン茶[佐藤食品工業株式会社
製「ウーロン茶エキス(顆粒)」;ウーロン茶葉を水で
抽出処理して得られた抽出液を噴霧乾燥して得られた粉
末]1gを、温度25℃の水100mlに溶かし、これ
に参考例で調製した0.19AI[乾燥粉末(III);
人膵臓に対するα−アミラーゼ阻害活性=7175U/
mg]の1.00gを加えて、1分間撹拌して、アミラ
ーゼ阻害物質を含有するウーロン茶水溶液(pH6.
5;25℃)をつくった。これにpH調整剤として炭酸
カリウムの5%水溶液を加えて、下記の表3に示すpH
を有するウーロン茶水溶液をそれぞれ調製した(ウーロ
ン茶水溶液中におけるタンニン含有量=140ppm)
(pHは25℃で測定)。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).
【0054】(2) 上記(1)で得られたそれぞれの
ウーロン茶水溶液を加温して90℃とし、その外観およ
び食味を下記の表3にしたがって5名のパネリストによ
って点数評価してもらってその平均値を採ったところ、
下記の表4に示すとおりであった。
(3) また、上記(1)で得られたそれぞれのウーロ
ン茶水溶液のアミラーゼ阻害活性保持率を下記の方法で
求めたところ、下記の表4に示すとおりであった。(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.
【0055】アミラーゼ阻害活性保持率:前記の参考例
で得られた乾燥粉末(III)1gを水100mlに溶解
し、その20μlを前記の表2に示す条件の高速液体ク
ロマトグラフィーに供して、クロマトグラム中のピーク
面積(X)を測定した。これとは別に、下記の表4に示
すpHを有するそれぞれのウーロン茶水溶液の20μl
を前記の表2に示す条件の高速液体クロマトグラフィー
に供して、クロマトグラム中のピーク面積(Y)を測定
し、下記の数式2によって、茶飲料(茶飲料水)のアミ
ラーゼ阻害活性保持率を求めた。 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】[0056]
【数2】茶飲料水のアミラーゼ阻害活性保持率(%)=
(Y/X)×100[Equation 2] Amylase inhibitory activity retention rate (%) of tea drinking water =
(Y / X) x 100
【0057】[0057]
【表3】
お茶水溶液の外観および食味の評価基準
○外 観:
3点:濁りおよび沈殿が全くなく透明性に優れ、良好な
外観を有する
2点:濁りおよび沈殿が殆どなくほぼ透明である
1点:濁りおよび沈殿がかなり生じており、透視が不可
能である
○食 味:
3点:塩味およびエグミがなく、良好な食味を有する
2点:塩味およびエグミがほぼなく、ほぼ良好な食味を
有する
1点:塩味およびエグミがあり、不良な食味を有する 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】[0058]
【表4】 ウーロン茶水溶液のpH 6.5 7.0 7.5 8.0 9.0 9.5 外 観 1.0 1.0 2.6 3.0 3.0 3.0 食 味 1.0 1.0 2.4 2.2 2.0 1.0アミラーゼ阻害活性保持率(%) 90.0 89.0 87.0 87.0 85.0 84.0 総合評価 不合格 不合格 合格 合格 合格 不合格 注: ・ 外観および食味は2点以上が合格 ・ アミラーゼ阻害活性保持率は85%以上が合格[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
【0059】上記の表4の結果から、タンニンを含むウ
ーロン茶にアミラーゼ阻害物質を含有させて、濁りおよ
び沈殿がなく、しかも食味が良好で、アミラーゼ阻害活
性の低下のないウーロン茶を得るには、そのpHを7.
5〜9.0の範囲に調整することが必要であることがわ
かる。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.
【0060】《実施例 2》
(1) 市販の粉末麦茶[佐藤食品工業株式会社製「麦
茶エキスS(顆粒)」;粒状麦茶を水で抽出処理して得
られる抽出液を噴霧乾燥して得られた粉末]1gを、温
度25℃の水100mlに溶かし、これに参考例で調製
した0.19AI[乾燥粉末(III);人膵臓に対する
α−アミラーゼ阻害活性=7175U/mg]の1.0
0gを加えて、1分間撹拌して、アミラーゼ阻害物質を
含有する麦茶水溶液(pH6.5;25℃)をつくっ
た。これにpH調整剤として炭酸ナトリウムの5%水溶
液を加えて、下記の表5に示すpHを有する麦茶水溶液
をそれぞれ調製した(pHは25℃で測定)。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).
【0061】(2) 上記(1)で得られたそれぞれの
麦茶水溶液の外観および食味を上記の表3にしたがって
5名のパネリストによって点数評価してもらってその平
均値を採ったところ、下記の表5に示すとおりであっ
た。
(3) また、上記(1)で得られたそれぞれの麦茶水
溶液のアミラーゼ阻害活性保持率を実施例1におけるの
と同じ方法で求めたところ、下記の表5に示すとおりで
あった。(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】[0062]
【表5】 麦茶水溶液のpH 6.5 7.0 7.5 8.0 9.0 9.5 外 観 1.2 2.8 3.0 3.0 3.0 3.0 食 味 1.4 2.4 2.4 2.2 2.0 1.0アミラーゼ阻害活性保持率(%) 91.0 90.0 87.0 86.0 85.0 83.0 総合評価 不合格 合格 合格 合格 合格 不合格 注: ・ 外観および食味は2点以上が合格 ・ アミラーゼ阻害活性保持率は85%以上が合格[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
【0063】上記の表5の結果から、タンニンを含まな
い麦茶にアミラーゼ阻害物質を含有させて、濁りおよび
沈殿がなく、しかも食味が良好で、アミラーゼ阻害活性
の低下のない麦茶を得るには、そのpHを7.0〜9.
0の範囲に調整することが必要であることがわかる。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.
【0064】《実施例 3》ウーロン茶葉を湯で抽出し
て得られた嗜好性のよい抽出液100mlに、前記の参
考例で得られた乾燥粉末(III)の1.0gを加えて溶
解し、これにpH調整剤として炭酸ナトリウムの5%水
溶液を約0.3ml加えてpHを8.0に調整した。次
いで、この水溶液を凍結乾燥してアミラーゼ阻害物質を
含有するウーロン茶粉末を得た。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.
【0065】《実施例 4》麦茶原料を湯で抽出して得
られた嗜好性のよい抽出液100mlに、前記の参考例
で得られた乾燥粉末(III)の1.0gを加えて溶解
し、これにpH調整剤として炭酸ナトリウムの5%水溶
液を約0.3ml加えてpHを7.5に調整した。次い
で、この水溶液を凍結乾燥してアミラーゼ阻害物質を含
有する麦茶粉末を得た。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】[0066]
【発明の効果】本発明のタンニン含有茶飲料Aおよびタ
ンニン不含有茶飲料Bは、小麦由来のアミラーゼ阻害物
質を含有しているので、食事の際に一緒に本発明の茶飲
料を飲むことによって、アミラーゼの活性を阻害して摂
取された澱粉が糖に分解されるのを低減または防止する
ことができ、それによって血糖値の上昇抑制、糖尿病、
高脂血症、動脈硬化、肥満などの予防や治療を行うこと
ができる。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.
【0067】更に、pHが7.5〜9.0に調整されて
いる本発明のタンニン含有茶飲料AおよびpHが7.0
〜9.0に調整されている本発明のタンニン不含有茶飲
料Bは、いずれも濁りや沈殿が生じず外観が良好であ
り、しかも塩味やえぐい味のない良好な食味を有してお
り、その上アミラーゼ阻害物質が容器や茶碗などの底に
沈殿したり器壁に付着したりして茶飲料水から分離しな
いので、上記した種々の優れた効能を有する小麦由来の
アミラーゼ阻害物質を無駄なく有効に体内に摂取するこ
とができる。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.
【0068】また、pHが7.5〜9.0に調整されて
いる本発明のタンニン含有茶飲料AおよびpHが7.0
〜9.0に調整されている本発明のタンニン不含有茶飲
料Bでは、それらに添加されている小麦由来のアミラー
ゼ阻害物質の活性の低下がなく、良好なアミラーゼ阻害
活性を保持している。特に、乾燥粉末の形態の本発明の
タンニン含有茶飲料Aおよびタンニン不含有茶飲料B
は、長期保存が可能であって、長期間保存してもそのお
茶としての風味および食味が良好に保たれ、しかもアミ
ラーゼ阻害物質の活性も良好に保たれており、必要な時
に随時水やお湯に溶かして摂取することができ、便利で
ある。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】[0069]
【0070】配列番号:1 配列の長さ:124 配列の型:アミノ酸 トポロジー:直鎖状 配列の種類:蛋白質 配列 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: 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
【0071】配列番号:2 配列の長さ:124 配列の型:アミノ酸 トポロジー:直鎖状 配列の種類:蛋白質 配列 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: 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
【0072】配列番号:3 配列の長さ:124 配列の型:アミノ酸 トポロジー:直鎖状 配列の種類:蛋白質 配列 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 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)
し、水溶液状態にあるときのpHが7.5〜9.0の範
囲であることを特徴とするタンニンを含む茶飲料。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.
し、水溶液状態にあるときのpHが7.0〜9.0の範
囲であることを特徴とするタンニンを含まない茶飲料。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.
ーゼ阻害物質を配合する前の茶飲料水溶液の全重量に基
づいて、2000U/ml以上である請求項1または2
の茶飲料。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.
トリウム、リン酸水素二カリウムおよびリン酸水素二ナ
トリウムの少なくとも1種をpH調整剤として含有する
請求項1〜3のいずれか1項の茶飲料。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.
ずれか1項の茶飲料。5. The tea beverage according to claim 1, which is in the form of a dry powder.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11257095A JP3519820B2 (en) | 1995-04-14 | 1995-04-14 | Tea beverage containing amylase inhibitor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11257095A JP3519820B2 (en) | 1995-04-14 | 1995-04-14 | Tea beverage containing amylase inhibitor |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08280327A JPH08280327A (en) | 1996-10-29 |
JP3519820B2 true JP3519820B2 (en) | 2004-04-19 |
Family
ID=14590024
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP11257095A Expired - Fee Related JP3519820B2 (en) | 1995-04-14 | 1995-04-14 | Tea beverage containing amylase inhibitor |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3519820B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4657396B2 (en) * | 1998-07-31 | 2011-03-23 | ヒガシマル醤油株式会社 | Amylase inhibitory active substance and use thereof |
KR20000019718A (en) * | 1998-09-15 | 2000-04-15 | 박호군 | Composition comprising tannin or phenol-type compounds derived from tannin for preventing and treating hyperlipidemia, arteriosclerosis and liver disease |
WO2006085541A1 (en) * | 2005-02-10 | 2006-08-17 | Kagoshima University | Method for producing gel and highly viscous solution of tannin |
CN103960430A (en) * | 2014-05-27 | 2014-08-06 | 汤长江 | Whole-grain health tea and manufacturing method thereof |
CN104106804A (en) * | 2014-06-20 | 2014-10-22 | 枞阳县新长河食品发展有限责任公司 | Ghee buckwheat fruit tea paste and preparation method thereof |
-
1995
- 1995-04-14 JP JP11257095A patent/JP3519820B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH08280327A (en) | 1996-10-29 |
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