JP3827090B2 - Composition and use thereof - Google Patents

Description

The present invention relates to a composition useful for preventing deterioration during storage and improving taste by containing cellulose in a black tea extract.

In recent years, as Japan's dietary habits have grown, the number of adults with symptoms of hyperlipidemia has increased, resulting in problems such as obesity, arteriosclerosis, and thrombosis. As a prophylactic / therapeutic agent for these diseases, the functionality of teas has attracted attention. For example, black tea, which is a type of Chinese tea, has a lipid metabolism action of pear tea, which is a type of black tea (for example, non-patent literature). 1)), and black tea extract has been reported as a specific food that pays attention to the physiological activity of black tea having such an action (see Non-patent Document 2). There is known a functional food material or a functional food or drink to which a blood sugar level elevation inhibitor comprising the above is added (for example, see Patent Document 1).
Sano et al., 1986 Chem. Pharm. Bull (Tokyo) 34, 1, p221-8 Yang et al., Pharmacological Research, Vol.35, No.6, 1997: 505-512 JP 2002-370994 A

  However, the functional food material or the functional food or drink disclosed in Patent Document 1 uses black tea known in Non-Patent Documents 1 and 2 as a blood glucose level increase inhibitor, but the present invention. As a result of various studies on the application of such black tea by food, the food material or food and drink absorbs moisture during storage, causing bacteria to spoil and deteriorate, and further, the activity is reduced. It has been found that it is difficult to ingest and have a taste and odor such as bitterness when orally ingested.

Therefore, as a result of intensive studies in view of such circumstances, the inventor of the present invention has a composition that contains black tea extract and cellulose to prevent spoilage and deterioration (powder stabilization) due to bacteria during storage. The present invention was completed by finding that it was excellent and further improved in flavor.

The composition of the present invention contains cellulose in black tea extract, and has the effect of preventing spoilage and alteration due to bacteria during storage, and further improving the flavor.

  The black tea used in the present invention is a long-term aged tea produced by fermentation with microorganisms such as mold [genus Aspergillus, genus Rhizopus]. In addition to being widely consumed in China, it is also produced and consumed in small quantities in Japan, such as Toyama. Chinese black tea includes “Sancha” in the form of normal tea leaves, and “Matsucha”, which is pressed after depositing tea leaves and post-fermentation. There are “Puar tea” and “Rokuen tea” in the green tea, and “Black tea”, “Yo tea”, “Kang tea”, “Hana tea” etc. depending on the production area. Any black tea used in the present invention can be used as long as it is post-fermented with microorganisms as described above.

In obtaining black tea extract, it is not specifically limited, What is necessary is just to extract with water, a hot water, an organic solvent (ethanol, methanol, etc.), etc. Especially in the point of safety, it can extract with water or a hot water. preferable. The amount of water or hot water used is preferably from 100 to 10,000 parts by weight, more preferably from 150 to 9,000 parts by weight, particularly preferably from 200 to 5,000 parts by weight, based on 100 parts by weight of black tea. If the amount is less than 100 parts by weight, sufficient extraction cannot be performed. Conversely, if the amount exceeds 10,000 parts by weight, solid-liquid separation after extraction becomes complicated, which is not preferable. In the extraction, water or hot water and black tea may be put into an extraction tank and heated, and stirred as necessary. Although the extraction time is not particularly limited, it is preferably 0.1 to 5 hours, and more preferably 0.2 to 4 hours. If the extraction time is less than 0.1 hour, it is not preferable because sufficient extraction cannot be performed and the recovery rate is lowered. Conversely, if the extraction time exceeds 5 hours, the working efficiency is deteriorated. In order to promote extraction efficiency, steam can be sprayed directly on black tea leaves with a pressure cooker, etc., or the jacket attached to the periphery of the pressure cooker can be heated, and this propagation heat can be used to easily raise the temperature. You may take the method to do.
The method of obtaining the extract from the extract thus obtained is not particularly limited, but after performing acid, alkali treatment, membrane treatment, etc., if necessary, usually after solid-liquid separation treatment such as centrifugation, A foreign substance is removed by a filter press to obtain an extract. Such an extract may be concentrated and used in the form of an extract, or may be used after further drying. The method for concentrating the extract is not particularly limited, and there are vacuum concentration, membrane concentration, freeze concentration, etc., and drying is performed by using a machine such as spray drying, freeze drying, kneader, and nauter mixer. Can do.

Thus, although the black tea extract obtained in the present invention, it shall be the largest, wherein to the compositions by mixing the black tea extract and cellulose. The cellulose content in the composition is preferably 5 to 500 parts by weight, more preferably 10 to 450 parts by weight, and particularly preferably 15 to 400 parts by weight with respect to 100 parts by weight of black tea extract. Parts by weight. When the content is less than 5 parts by weight, bitterness may be felt. When the content exceeds 500 parts by weight, in order to obtain the physiological activity of black tea, it must be ingested in a large amount, and also due to cellulose . Absorption inhibition may cause a decrease in physiological activity, which is not preferable.

In mixing the black tea extract and cellulose , the black tea extract may be mixed with black tea extract, concentrated and dried, or mixed after powdered black tea extract.

Thus, a composition comprising the black tea extract of the present invention and cellulose is obtained. In the present invention, such a composition is excellent in physiological activities such as cholesterol lowering action and blood sugar level rise inhibiting action. Therefore, it is useful as a functional food as it is or added to other foods, and this will be specifically described below.
When the above composition is used as a functional food as it is, the composition may be directly granulated and processed into a tablet. In addition, examples of foods specifically targeted when the composition is used by adding to other foods include, but are not limited to, the following.
(1) Agricultural and hydro-acid processed products Harusame, Koshian, Konnyaku, Bread, Noodles (instant noodles, pasta, raw noodles, dried noodles), rice cakes, cereal foods, processed soybean products (tofu, soy milk, natto, frozen tofu), hydroxy acid processed products [ Kneaded product, (crab flavor) salmon, (fish meat) ham, (fish sausage), (fish meat) winner, sprinkle, tea paste, egg-containing food (soup, salmon, etc.), canned (oil sardine, yakitori), retort Food (curry, stew, spaghetti)
(2) Dairy products Milk, processed milk, lactic acid bacteria beverages, butter, cheese, condensed milk, powdered milk (3) Confectionery Cakes, mousses, (powder) desserts, ice cream, rice cakes, chocolate, gummi, candy, cookies, wafers, jelly ( 4) Seasonings Miso, soy sauce, umami (flavor) seasonings, (powder) natural seasonings, sauces, dressings, grilled meat sauce, mirin, curry, stew, spices, spices, yogurt (5) Beverages Soft drinks (carbonated drinks) , Fruit drinks, sports drinks, nutrition drinks), taste drinks (coffee, cocoa, wort)

(6) Health food (dietary supplement)
<1> Saponin-containing foods (Ginseng root-containing foods, Ezokogi-containing foods)
<2> Sugar-containing foods [oligosaccharides (fructo-oligosaccharide-containing foods, isomaltoligosaccharide-containing foods, galactooligosaccharide-containing foods), polysaccharides (shiitake-containing foods, mucopolysaccharides, protein-containing foods, chondroitin sulfate-containing foods, mannentake (spirits) (Turf) containing foods), chitin, chitosan containing foods]
<3> Mineral-containing foods (calcium-containing foods, alfalfa-containing foods, prune extract foods, β-carotene-containing foods)
<4> Fat and oil-containing food
Fats and oils containing vitamin E [wheat (wheat, pigeon) germ oil, soybean germ oil, rice germ oil] Food containing eicosapentanoic acid, food containing soybean lecithin, food containing γ-linolenic acid (primrose oil, borage oil), docosahexaene Acid-containing food <5> Protein-containing food
Soy protein-containing food, casein, whey protein, koji processed food <6> Taurine
Oyster processed food, Shijimi processed food (7) Others Suppon processed food, amino acid metabolism abnormal food, liquid food (disease food)

Hereinafter, the present invention will be specifically described with reference to examples.
In Examples, “%” indicates a weight basis unless otherwise specified.
Reference example 1
198 g of green tea was placed in an extraction tank, 1000 mL of water was added, and extraction was performed at 120 ° C. for 1 hour to obtain 1150 mL of an extract. After the extract was centrifuged, foreign matters were removed by a filter press. This solution was concentrated to obtain 120 mL of a 20% solution (extract). Next, 40 g of water-soluble dextrin was mixed with this solution (extract 24 g), and 56 g of dried product (composition of the present invention) was obtained by spray drying. The taste and stability of the obtained dried product were evaluated as follows.

[Taste evaluation]
The obtained dried product was dissolved in hot water (about 80 ° C.) so as to be a 1% solution, and three items of bitterness, odor, and ease of ingestion were evaluated as follows.

(bitterness)
○ ... No bitterness.
Δ: Some bitterness is felt.
× ・ ・ ・ I feel bitter.

(smell)
○ ... No smell at all.
Δ: Smell a little.
× ... smells.

(Ease of consumption)
Flavors peculiar to black tea (generally musty smell, bitterness to pull behind and peculiar tongue feel) were comprehensively evaluated and the ease of ingestion was evaluated as follows.
○ ・ ・ ・ Easy to consume △ ・ ・ ・ Difficult to take a little × ・ ・ ・ Difficult to take

[Evaluation of stability]
1 g of the obtained dried product was put into a petri dish having a diameter of 10 cm, put into a heat insulating box having a temperature of 45 ° C. and a humidity of 70%, and the powder state was observed over time, and evaluated as follows.
<1> Properties of powder ○ ... Same as before the start of the test Δ: Only the surface of the powder is sticky ×… The powder absorbs moisture and becomes sticky <2> Changes in the number of general viable bacteria Standard agar culture The number of bacteria was measured by the method.

Example 1
In Reference Example 1 , a dry product was obtained in the same manner using cellulose instead of water-soluble dextrin, and evaluated in the same manner.

Reference example 2
In Reference Example 1 , a dried product was similarly obtained using starch instead of water-soluble dextrin, and evaluated in the same manner.

Reference example 3
In Reference Example 1 , a dried product was obtained in the same manner except that 24 g of water-soluble dextrin was used, and was similarly evaluated.

Comparative Example 1
In Example 1, a dry product was obtained without mixing water-soluble dextrin, and evaluation was performed at the same time.

〔表２〕

〔表３〕

The evaluation results of Example 1 , Reference Examples 1 to 3 and Comparative Example 1 are shown in Tables 1 to 3.

[Table 1]

[Table 2]

[Table 3]

  Since the composition of the present invention has a good taste and excellent stability, it is useful as a functional food by utilizing physiological activities such as a cholesterol lowering action and a blood sugar level rise inhibiting action inherent in black tea extract. It can be used alone or added to various foods.

Claims (4)

A composition comprising black tea extract and cellulose .   The composition according to claim 1, wherein the black tea extract is extracted with water or hot water. The composition according to claim 1 or 2 , comprising 5 to 500 parts by weight of cellulose with respect to 100 parts by weight of black tea extract. A functional food comprising the composition according to any one of claims 1 to 3 .