JP3519838B2 - Tea beverage containing amylase inhibitor - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a tea beverage containing an amylase inhibitor. More specifically, the present invention provides
The present invention relates to a tea beverage containing an amylase inhibitor derived from wheat, which is effective for the prevention and treatment of blood glucose elevation suppression, diabetes, hyperlipidemia, arteriosclerosis, obesity, etc., and is prepared by dissolving it in water or hot water to prepare a tea. (Hereafter, tea in the form of an aqueous solution is called "tea drinking water".
Appearance and taste and texture without causing turbidity or precipitation upon the lies) that it is good, moreover wheat why having various excellent efficacy as described above, such as suppressing an increase in blood glucose level
The present invention relates to a tea beverage that can be smoothly taken into the body together with the tea drinking water without separating from the tea drinking water by depositing or adhering the conventional amylase inhibitor on the bottom of the container.

[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 The texture is rough and has a bad texture. In addition, the amylase inhibitor added at the corners may be deposited on the bottom of containers or bowls, or may remain on the vessel wall and not be consumed with tea. Was found to be reduced.

Therefore, the present inventors have found that even if an amylase inhibitor is contained, it does not cause turbidity or precipitation, has a good appearance with excellent transparency, and has a good texture without graininess. In addition, the flavor is not lost as tea, and it can be smoothly ingested with the tea without wasting without depositing or adhering to the bottom of the container or the bowl, and it can be smoothly ingested into the body. I have continued to study for the purpose of obtaining tea (tea drinking water). And as a result,
The extract liquid (tea drinking water) obtained by extracting (leaching) tea raw materials containing tannins such as green tea leaves, black tea leaves, and oolong tea leaves with water or hot water has a pH of 7 or less (generally p
H5-7), and when the wheat-derived amylase inhibitor is directly added to tea drinking water containing those tannins having a pH of 7 or less, turbidity or precipitation occurs, whereas tea containing tannins When the pH of the extract (tea drinking water) is adjusted to be in the range of 7.5 to 9.0, turbidity or precipitation does not occur even if the wheat-derived amylase inhibitor is added, and there is no saltiness or astringency. It was found that a tea containing an amylase inhibitor having a good texture can be obtained, and further, the present inventors have established that the pH of tea drinking water containing no tannin such as barley tea is 7 or less (generally 6 to 6.5). However, if the wheat-derived amylase inhibitor is added directly to the tannin-free tea drinking water, turbidity or precipitation will still occur, whereas the tannin-free tea extraction PH of liquid (tea drinking water) When the value is 7.0 to 9.0, tea containing an amylase inhibitor that does not cause turbidity or precipitation even if a wheat-derived amylase inhibitor is added and has a good texture without salty taste or harsh taste It was found that the above-mentioned findings were obtained, and a patent application based on those findings was filed first (Japanese Patent Application No. 7-1125).
70).

Under the circumstances as described above, the present inventors further researched tea beverages containing an amylase inhibitor, and as a result, in the case of tannin-free tea such as barley tea,
Not only in the above-mentioned pH range of 7.0 to 9.0, but also in the case where the pH is considerably lower than the normal pH (generally about 6 to 6.5) and the pH is in the range of 3.8 to 5.4. , Wheat reason
Even if the conventional amylase inhibitor is added, if it is about 1 hour after making tea drinking water, turbidity or precipitation does not occur, and tea drinking water excellent in transparency and appearance can be obtained, and the pH Tea with amylase-inhibiting substances derived from wheat that does not contain tannins, such as barley tea adjusted to a range of 3.8 to 5.4, not only has no saltiness or astringent taste, but also has a refreshing and refreshing texture. The present invention has been completed based on such findings, finding that it is more preferable in terms of texture in barley tea and the like that it has and is often drunk in the summer.

Therefore, the present invention comprises a tannin containing a wheat-derived amylase inhibitor and having a pH in the range of 3.8 to 5.4 when in an aqueous solution. It is a tea beverage that does not contain. And this invention includes the above-mentioned tea drink in the form of powder as a preferable aspect.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The tea beverage of the present invention is preferably stored in the form of a dry powder, or distributed / sold, and the tea beverage of the present invention in such a dry powder form is barley tea (barley tea, naked barley tea, rye tea, dove tea). , Etc.), a wheat-derived amylase inhibitor in tea powder produced by drying an extract obtained by extracting (leaching) tea-free raw materials such as buckwheat tea with water or hot water. Is contained, and its pH is adjusted so as to fall within the range of 3.8 to 5.4 when it is made into an aqueous solution with a good taste. At this time, the above-mentioned method of pulverizing the extract is not particularly limited, and may be any pulverized so as not to lose the flavor and texture of tea. In addition, the "tannin-free tea" in the present invention generally means that the content of tannin in the aqueous solution is less than 16 ppm when it is in the state of the aqueous solution with good palatability.

The method for preparing the wheat-derived amylase inhibitor contained in the tea beverage of the present invention 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, small
The amylase inhibitor derived from wheat may or may not have its chemical structure elucidated, and any amylase inhibitor derived from wheat can be used.

An amylase inhibitor derived from wheat which 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 amylase inhibitor added to the tea beverage can be appropriately adjusted depending on the type of tea beverage, the type of amylase inhibitor and the strength of its amylase inhibitory activity. It is preferably 2000 U / ml or more, and particularly preferably 8000 to 750000 U / ml, based on the total weight of the aqueous tea beverage solution before blending.
When an amylase inhibitor having low purity is added to a tea beverage, it is advisable to calculate the amount to be added based on the strength of the activity of each amylase inhibitor based on the above and add it to the tea beverage.

In the tea beverage of the present invention, the pH in the aqueous solution is in the range of 3.8 to 5.4. When the tea beverage is made with water or hot water, it becomes cloudy or precipitates. In order to obtain a tea drinking water that does not have a salty taste or an astringent taste, it is necessary to obtain a tea drinking water that has a refreshing feeling that is refreshing and has a good texture without graininess. The pH of the aqueous solution was 4.
It is preferable to set it in the range of 0 to 5.0.

Here, "the pH of the tea beverage of the present invention when it is in an aqueous solution is in the range of 3.8 to 5.4" specifically means the following. That is, the temperature of water or hot water used to dissolve the tea beverage powder, and the resulting tea drinking water, depending on the type of tea beverage, the season for drinking the tea beverage, consumer preference, and other circumstances. Although the temperature varies variously, when the temperature of the tea drinking water obtained by melting the tea beverage powder is measured at 25 ° C, the pH of the tea drinking water is in the range of 3.8 to 5.4. Means to be in.

In order to obtain tea drinking water that does not become cloudy or precipitate even if the temperature of the water or hot water used to dissolve the tea beverage powder is different, the temperature of water or hot water below 100 ° C. Whichever was used, pH 3.8
It is preferable to adjust the composition and the like in the tea beverage so that the tea drinking water of ˜5.4 can be obtained. By the way, 10
If hot water at 0 ° C. or higher is used, the amylase inhibitor will be denatured, the activity will be reduced, and turbidity will occur due to protein aggregation and the like.

Also, the types of tea drinks, the season for drinking tea drinks,
Depending on consumer preferences and other circumstances, the concentration of tea drinking water may vary, but tea drinking water often does not cause a large difference in pH even if the concentration is slightly different. When the powder is dissolved in water or hot water to make tea drinking water in a concentration range that is normally drunk, the pH is 3.8 to
It is advisable to obtain tea drinking water in the range of 5.4.

When the tea beverage is made into an aqueous solution, its pH
Is less than 3.8, turbidity and precipitation are less likely to occur,
The sourness becomes stronger and the flavor and texture are reduced. On the other hand, when the pH of the tea beverage in an aqueous solution state exceeds 5.4 (more accurately, when the pH is more than 5.4 and less than 7.0), turbidity or precipitation occurs and the appearance is poor. It has a rough texture and a bad texture, and moreover, when the amylase inhibitor added to the tea beverage precipitates or becomes turbid, it precipitates or adheres to the bottom or wall of the container or bowl, and remains. Along with that, it is not smoothly taken into the body.

The method for preparing the tea beverage of the present invention is not particularly limited, and when it is in the state of an aqueous solution, its pH is 3.8 to.
Any method may be used as long as it is 5.4 and does not impair the activity of the amylase inhibitor added to the tea beverage. Although not limited, the following method can be mentioned as an example of the method for preparing the tea beverage of the present invention.

Preparation Example of Tea Beverage : An extract obtained by extracting a tannin-free tea raw material with water or hot water is
As shown in Table 1 below, the pH is usually in the range of about 6 to 6.5, which is higher than that of the tea beverage of the present invention.

[0023]

[Table 1] Type of tea extract pH (measured at 25 ° C) Barley tea extract 6.2 Buckwheat tea extract 6.4

(I) Then, a pH adjusting agent in the form of a powder or an aqueous solution is added to an extract of the above-mentioned tannin-free tea raw material having a pH of usually 6 or higher (generally pH 6 to 6.5). After adjusting the pH to a range of 3.8 to 5.4, an amylase inhibitor is added thereto, and then a means for preventing alteration of the tea component and alteration of the amylase inhibitor or a decrease in activity (for example, lyophilization, In the form of a dry powder by drying using (for example, spray drying at relatively low temperature),
A tea beverage of the present invention containing an amylase inhibitor is produced. 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, immediately after the amylase inhibitor is added to the extract, or at the same time when the amylase inhibitor is added, The pH of the extract was adjusted to 3.8-5.4 by adding a regulator.
You may employ the process of adjusting to.

(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 to obtain a powder form. 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. You may prepare the tea drink of.

(Iii) Furthermore, the above (i) or (ii)
As a method different from the above, an extract in the form of a dry powder obtained by drying an extract obtained by subjecting a tea raw material to an extraction treatment is added to the same pH adjusting agent as used in (i) above. The powder and the powder of the amylase inhibitor may be added simultaneously or sequentially to directly prepare a tea beverage in powder form.

The pH adjuster used in the above-mentioned preparation methods (i) to (iii) is approved for use in foods, and the pH of the tea beverage in an aqueous solution is adjusted to 3.
Any compound can be used as long as it can be smoothly adjusted to a range of 8 to 5.4 and does not have an adverse effect on the tea component and the amylase inhibitor contained in the tea beverage, and specific examples thereof include lactic acid and citric acid. , Tartaric acid, malic acid, acetic acid, ascorbic acid, etc., and these pH adjusting agents may be used alone or in combination of two or more kinds. Among them, lactic acid, tartaric acid and citric acid are preferably used 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.

The tea beverage of the present invention, in addition to the above-mentioned amylase inhibitor and pH adjusting agent, may optionally contain
It may contain ingredients such as sugars, milks, flavors, colorants, emulsifiers, and water-soluble dietary fibers.

The pH of the aqueous solution is 3.8 to
The tea beverage of the present invention adjusted to be in the range of 5.4 can be easily dissolved in water or hot water when needed at home or at the workplace, like ordinary tea.
And, the tea beverage of the present invention has no turbidity or precipitation until about 1 hour after being dissolved in water or hot water, and has a good appearance excellent in transparency, a good flavor and a texture, No problem will occur as long as it is drunk as tea drinking water without being left for a long time. And the tea beverage of the present invention,
Since it contains an amylase inhibitor that inhibits the activity of amylase that decomposes starch into sugars, the ingested starch is decomposed into sugars by ingesting it with starchy foods such as during meals. To suppress the increase of blood sugar level,
Diabetes, hyperlipidemia, arteriosclerosis, obesity, etc. can be prevented or treated.

[0030]

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) recovered 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 is 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 concentrated solution (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 : Keltec 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.

[0037]

## 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

[0038]

[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

Inhibitory activity of 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 barley tea [“Matcha 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 barley tea drinking water (pH 6.5; 25 ° C) containing an amylase inhibitor. (2) To 100 ml of barley tea drinking water containing the amylase inhibitor obtained in (1) above, 20% aqueous solution of lactic acid was added as a pH adjuster, and 8 types having the pH shown in Table 4 below (experiment) After preparing each of the barley tea drinking waters of Nos. 1 to 4, each barley tea drinking water was freeze-dried to produce eight kinds of barley tea powders containing an amylase inhibitor.

(3) Each barley tea powder obtained in (2) above was stored at room temperature for 1 month, and 2 g of the barley tea powder was taken and dissolved in 100 ml of water at a temperature of 25 ° C. to prepare barley tea drinking water. The pH (25 ° C.) of the barley tea drinking water was the same as the pH of each barley tea drinking water before freeze-drying. (4) Appearance, flavor and texture immediately after production of each barley tea drinking water obtained in (3) above, and room temperature (25
The appearance, flavor and texture after being left for 1 hour and 2 hours at 5 ° C.) were evaluated according to the evaluation criteria shown in Table 3 below.
The results were evaluated by a panel of people, and the average value was taken. The results are shown in Table 4 below. (5) Further, the amylase inhibitory activity retention of each barley tea drinking water obtained in (3) 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 and subjected to chromatography. The peak area (X) in grams was measured. Separately, 20 μl of each barley tea drinking water having the pH shown in Table 4 below was subjected to high performance liquid chromatography under the conditions shown in Table 2 above to measure the peak area (Y) in the chromatogram. The amylase inhibitory activity retention rate of barley tea drinking water was determined by the following mathematical formula 2.

[0043]

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

[0044]

[Table 3] Evaluation criteria for appearance, flavor and texture of barley tea drinking water ○ Appearance: 3 points: excellent turbidity and precipitation without any transparency, two points having a good appearance: turbidity and precipitation are hardly substantially transparent 1 point: turbidity and precipitation are significantly occurs, fluoroscopy Impossible ○ Flavor and texture : 3 points: No saltiness and harshness, refreshing and refreshing feeling, no roughness, and extremely good flavor and texture 2 points: Almost no saltiness and harshness, almost It is refreshing and has no roughness and has a good flavor and texture. 1 point: Has saltiness and harshness, has a strong acidity, and / or has a rough texture, and has a poor flavor and texture.

[0045]

[Table 4]                      Experimental number Barley tea drinking water pH 3.5 3.8 4.0 4.5 5.0 5.4 5.5 6.0 Amount of lactic acid aqueous solution added¹⁾(ml) 0.49 0.37 0.23 0.14 0.10 0.073 0.067 0.03 ○Immediately after production:   Exterior 2.8 2.8 2.8 2.8 2.8 2.6 1.4 1.0   Flavor and texture 1.4 2.2 2.8 3.0 3.0 2.8 1.4 1.2   Activity retention rate (%)²⁾     96.5 96.3 96.0 95.7 95.2 94.2 94.1 92.9 ○1 hour after production:   Outside 2.8 2.6 2.6 2.6 2.6 2.4 1.4 1.0   Flavor and texture 1.4 2.2 2.8 3.0 3.0 2.8 1.4 1.2   Activity retention rate (%)²⁾     96.5 96.3 96.0 95.7 95.2 94.2 94.1 92.9 ○2 hours after production:   Exterior 1.8 1.8 1.8 1.8 1.6 1.6 1.4 1.0   Flavor and texture 1.4 1.8 1.8 1.8 1.6 1.6 1.4 1.2   Activity retention rate (%) ²⁾ 96.5 96.3 96.0 95.7 95.2 94.2 94.1 92.9    Comprehensive evaluation³⁾           × ○ ○ ○ ○ ○ × × 1) Amount of 20% lactic acid aqueous solution added 2) Amylase inhibitory activity retention rate 3) Overall evaluation: ○ ・ ・ Pass × ・ ・ Failure (Appearance of 2 or more points in appearance, flavor and texture, amylase
(Inhibition activity retention rate is 85% or more is acceptable)

From the results shown in Table 4 above, barley tea containing amylase inhibitor of Experiment Nos., Which has a pH in the range of 3.8 to 5.4 when in an aqueous solution state, is at least after being made into barley tea drinking water. It can be seen that turbidity and precipitation do not occur up to 1 hour, the taste and texture are good, and the amylase inhibitor can be taken at the same time while taste of barley tea. On the other hand, the pH of the aqueous solution is 3.
It can be seen that barley tea containing an amylase inhibitor having an experiment number of less than 8 does not cause turbidity or precipitation for about 1 hour after being made into barley tea drinking water, but has a strong sourness and poor flavor and texture. In addition, barley tea with an experiment number having a pH of more than 5.4 when in an aqueous solution state has a poor appearance due to turbidity and precipitation immediately when it is made into a barley tea drinking water, and this results in a rough flavor and a bad flavor. You can see the texture.

[0047]

The tannin-free tea beverage of the present invention comprises:
Since it contains an amylase inhibitor derived from wheat, by drinking the tea beverage of the present invention together with a meal, the activity of amylase is inhibited and the ingested starch is decomposed into sugar or reduced. Therefore, it is possible to prevent the increase of blood glucose level and prevent or treat diabetes, hyperlipidemia, arteriosclerosis, obesity and the like.

Furthermore, the tea beverage of the present invention whose pH is adjusted to 3.8 to 5.4 is, of course, immediately after being dissolved in water or hot water to obtain tea drinking water, and at least the production of tea drinking water 1 Until the end of the hour, it has a good appearance with no turbidity or precipitation, and therefore the amylase inhibitor derived from wheat contained in the tea beverage settles on the bottom of containers or bowls or adheres to the vessel wall. Since it is not separated from tea drinking water, it is possible to effectively ingest the above-mentioned wheat-derived amylase inhibitor having various excellent effects into the body without waste.

The tea drinking water obtained by using the tea beverage of the present invention having a pH adjusted to 3.8 to 5.4 has no saltiness or harshness and has a refreshing feeling as a refreshing taste. In addition, since there is no graininess because turbidity or precipitation does not occur, it has a good flavor and texture, therefore while tasting tea drinking water, the amylase inhibitor derived from wheat having various excellent functions described above Can be taken at the same time.

In the tea beverage of the present invention, there is no reduction in the activity of the wheat-derived amylase inhibitor added thereto,
It retains a good amylase inhibitory activity, and in particular, the tea beverage of the present invention in the form of a dry powder can be stored for a long period of time, and even if it is stored for a long period of time, its tea has a good flavor and texture. The activity of the amylase inhibitor is maintained well, and it is convenient because it can be taken up by dissolving it in water or hot water as needed.

[0051]

[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 (4)

(57) [Claims] 1. A tannin-free tea beverage containing a wheat-derived amylase inhibitor and having a pH in the range of 3.8 to 5.4 when in an aqueous solution. 2. The tea beverage according to claim 1, wherein 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. 3. The tea beverage according to claim 1 or 2, which contains at least one selected from lactic acid, citric acid, tartaric acid, malic acid, acetic acid and ascorbic acid as a pH adjuster. 4. The tea beverage according to claim 1, which is in the form of a dry powder.