JP4494373B2 - Method for producing catechin-containing food and drink - Google Patents
Method for producing catechin-containing food and drink Download PDFInfo
- Publication number
- JP4494373B2 JP4494373B2 JP2006206984A JP2006206984A JP4494373B2 JP 4494373 B2 JP4494373 B2 JP 4494373B2 JP 2006206984 A JP2006206984 A JP 2006206984A JP 2006206984 A JP2006206984 A JP 2006206984A JP 4494373 B2 JP4494373 B2 JP 4494373B2
- Authority
- JP
- Japan
- Prior art keywords
- catechin
- gcg
- ecg
- catechins
- tea
- 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 - Lifetime
Links
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 title claims description 196
- 235000005487 catechin Nutrition 0.000 title claims description 196
- 229950001002 cianidanol Drugs 0.000 title claims description 102
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 title claims description 101
- 235000013305 food Nutrition 0.000 title claims description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims description 127
- 150000001765 catechin Chemical class 0.000 claims description 90
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 claims description 66
- 150000002148 esters Chemical class 0.000 claims description 21
- -1 Ester catechins Chemical class 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 72
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- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical group OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 5
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- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 4
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 4
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Images
Description
本発明は、お茶等に比べてカテキンを高濃度で含有するカテキン含有飲食物の製造方法に関する。 The present invention relates to a method for producing a catechin-containing food or drink containing catechin at a higher concentration than tea or the like.
お茶は、水可溶性成分としてタンニン（主にカテキン）、アミノ酸類、カフェイン、糖類、サポニンなどを含んでいる。近年、これら水可溶成分の様々な薬理効果が明らかになり、今やお茶は単なる嗜好品としての飲み物ではなく健康飲料として着目され、お茶の水可溶性成分はそれぞれ薬理活性成分としても利用されている。 Tea contains tannin (mainly catechin), amino acids, caffeine, sugars, saponins and the like as water-soluble components. In recent years, various pharmacological effects of these water-soluble components have been clarified, and now tea is attracting attention as a health drink rather than a drink as a mere favorite product, and each water-soluble component of tea is also used as a pharmacologically active component.
中でもカテキンは特に注目されており、カテキンを有効成分とする数多くの薬剤が開示されている。例えば「コレステロ−ル上昇抑制剤（特開昭６０−１５６６１４号公報）」、「抗腫瘍剤（特開昭６０−１９０７１９号公報）」、「抗う蝕及び抗歯周病組成物（特開昭６４−００９９２２号公報）」、「下痢症ウイルス感染阻害剤（特開平０１−２６５０２３号公報）」、「う蝕予防剤（特開平０２−０２５４１３号公報）」、「血小板凝集抑制剤（特開平０２−１８４６２６号公報）」、「インフルエンザウイルス感染予防剤（特開平０３−１０１６２３号公報）」、「マイコプラズマ感染予防剤（特開平０３−１０６８２０号公報）」、「α−アミラ−ゼ活性阻害剤（特開平０３−１３３９２８号公報）」、「血糖上昇抑制剤（特開平０４−２５３９１８号公報）」、「大腸癌予防用組成物（特開平０４−２６４０２７号公報）」、「胃炎、胃または十二指腸潰瘍防止組成物（特開０５−１３９９７２号公報）」、「抗動脈硬化剤（特開平０６−０５６６８６号公報）」、「抗変異原活性並びにス−パ−オキシドジムスタ−ゼ様活性を有する茶カテキン類（特開平０６−１２８１６８号公報）」、「解毒剤（特開平０９−０５９１５４号公報）」、「抗ガン剤の効力増強方法（特開平１０−０３６２６０号公報）」、「活性酸素発生抑制剤及び活性酸素起因疾患予防剤（特開平１０−１７５８５８号公報）」、「テロメレ−ス阻害剤（特開平１１−２４６４０２号公報）」、「ガストリン分泌抑制剤及び胃酸分泌抑制剤（特開平１１−１９３２３９号公報）」などを挙げることができる。 Among them, catechin is particularly attracting attention, and many drugs containing catechin as an active ingredient have been disclosed. For example, “Cholesterol elevation inhibitor (Japanese Patent Laid-Open No. 60-156614)”, “Antineoplastic agent (Japanese Patent Laid-Open No. 60-190719)”, “Anti-cariogenic and anti-periodontal disease composition (Japanese Patent Laid-Open No. 64-090922 ”,“ diarrhea virus infection inhibitor (Japanese Patent Laid-Open No. 01-265023) ”,“ caries preventive agent (Japanese Patent Laid-Open No. 02-025413) ”,“ platelet aggregation inhibitor (Japanese Patent Laid-Open No. 02-184626) ”,“ Influenza virus infection preventive agent (Japanese Patent Laid-Open No. 03-101623) ”,“ Mycoplasma infection preventive agent (Japanese Patent Laid-Open No. 03-106820) ”,“ α-amylase activity inhibitor (Japanese Patent Laid-Open No. 03-133828) ”,“ Suppressing Blood Glucose (Japanese Patent Laid-Open No. 04-253918) ”,“ Composition for Preventing Colorectal Cancer (Japanese Patent Laid-Open No. 04-264027) ”,“ Flame, stomach or duodenal ulcer prevention composition (Japanese Patent Laid-Open No. 05-139972), “Anti-arteriosclerotic agent (Japanese Patent Laid-Open No. 06-056686)”, “Anti-mutagenic activity and superoxide dismutant Tea catechins having ze-like activity (Japanese Patent Laid-Open No. 06-128168), “Antitoxicants (Japanese Patent Laid-Open No. 09-059154)”, “Methods for enhancing the efficacy of anticancer agents (Japanese Patent Laid-Open No. 10-036260) ”,“ Active oxygen generation inhibitor and active oxygen-induced disease preventive agent (JP-A-10-175858) ”,“ Telomere inhibitor (JP-A-11-246402) ”,“ Gastrin secretion inhibitor and gastric acid Secretion inhibitor (Japanese Patent Laid-Open No. 11-193239) ”and the like.
ちなみに、カテキンは、フラバン−３−オ−ル骨格を有する化合物であり、（−）−エピガロカテキンガレ−ト（ＥＧＣｇ）、（−）−エピカテキンガレ−ト（ＥＣｇ）、（−）−エピガロカテキン（ＥＧＣ）、（−）−エピカテキン（ＥＣ）、（−）−ガロカテキンガレ−ト（ＧＣｇ）、（−）−カテキンガレ−ト（Ｃｇ）、（±）−ガロカテキン（ＧＣ）及び（±）−カテキン（Ｃ）の８種のカテキンの存在が知られており、ガレート基を有するエステル型カテキンとガレート基を有さない遊離型カテキン、或いは、エピ体と非エピ体などに分類することができる。 Incidentally, catechin is a compound having a flavan-3-ol skeleton, and (−)-epigallocatechin gallate (EGCg), (−)-epicatechin gallate (ECg), (−) — Epigallocatechin (EGC), (−)-epicatechin (EC), (−)-gallocatechin gallate (GCg), (−)-catechin gallate (Cg), (±) -gallocatechin (GC) and The existence of 8 types of catechins (±) -catechin (C) is known and classified into ester-type catechins having a gallate group and free-type catechins having no gallate group, or epi-type and non-epi-type. can do.
他方、上記の水可溶性成分はそれぞれお茶の味成分としても機能している。タンニン（カテキン）は苦味及び渋味に、カフェイン及びサポニンは苦味に、アミノ酸類は旨味及び甘味に、糖類は甘味にそれぞれ関与し、茶の味を構成している。 On the other hand, each of the above water-soluble components also functions as a tea taste component. Tannin (catechin) is involved in bitterness and astringency, caffeine and saponin are involved in bitterness, amino acids are involved in umami and sweetness, and saccharides are involved in sweetness.
中でもカテキンに関して更に言えば、全般的には上記の如く苦味及び渋味に関与しているが、カテキンの種類によって味の傾向が異なっている。すなわち、（−）−エピカテキン（ＥＣ）及び（−）−エピガロカテキン（ＥＧＣ）などの遊離型カテキンは渋みが弱く、温和な苦味を有する一方、（−）−エピガロカテキンガレ−ト（ＥＧＣｇ）、（−）−エピカテキンガレ−ト（ＥＣｇ）などのガレートタイプのエステル型カテキンは強い苦渋味を有している（社団法人静岡県茶業会議所「新茶業全書」ｐ４７６〜４７７（昭和６３年１０月１日））。 Above all, regarding catechins, it is generally related to bitterness and astringency as described above, but the taste tendency differs depending on the type of catechin. That is, free catechins such as (−)-epicatechin (EC) and (−)-epigallocatechin (EGC) are less astringent and have a mild bitter taste, while (−)-epigallocatechin gallate ( Galate-type ester-type catechins such as EGCg) and (−)-epicatechin gallate (ECg) have a strong bitter taste (Shizuoka Prefectural Tea Industry Association “New Tea Business Zensho” p476-477) (October 1, 1988)).
薬理作用に優れたカテキンを効率良く摂取するため、従来、カテキンを高濃度で含有するカテキン含有飲食物が開示されている。 In order to efficiently consume catechins excellent in pharmacological action, catechin-containing foods and drinks containing catechins at high concentrations have been conventionally disclosed.
例えば特許文献１は、エピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートの４種類のカテキンの合計濃度が、殺菌後の容器詰の状態において、４０ｍｇ／１００ｍｌ以下２０ｍｇ／１００ｍｌ以上であり、かつ前記４種類のカテキンの中エピカテキンガレート及びエピガロカテキンガレートの合計濃度が前記４種類のカテキンの合計濃度に対して３０％〜４０％の範囲内にあることを特徴とする常温以下に冷却された状態で販売される容器詰緑茶飲料を開示している。 For example, in Patent Document 1, the total concentration of four types of catechins, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate, is 40 mg / 100 ml or less and 20 mg / 100 ml or more in a packaged state after sterilization. In addition, the total concentration of epicatechin gallate and epigallocatechin gallate in the four types of catechins is within a range of 30% to 40% with respect to the total concentration of the four types of catechins. A packaged green tea beverage sold in a cooled state is disclosed.
また、特許文献２は、（Ａ）非エピ体カテキン類及び（Ｂ）エピ体カテキン類のカテキン類を溶解して含有し、それらの含有重量が容器詰めされた飲料５００ｍＬ当り、（イ）（Ａ）＋（Ｂ）＝４６０〜２５００ｍｇ、（ロ）（Ａ）＝１６０〜２２５０ｍｇ、（ハ）（Ａ）／（Ｂ）＝０．６７〜５．６７であり、ｐＨが３〜７である容器詰飲料を開示している。
Moreover,
特許文献３は、（Ａ）非エピ体カテキン類、（Ｂ）エピ体カテキン類及び（Ｃ）環状デキストリンを含有し、それらの含有重量が容器詰めされた飲料５００ｍＬL当り、（イ）
（Ａ）＋（Ｂ）＝４６０〜１３００ｍｇ、（ロ）（Ａ）＝１６０〜１０４０ｍｇ、（ハ）（Ａ）／（Ｂ）＝０．５４〜４．０、（ニ）（Ｃ）＝７５０〜５０００ｍｇであって、飲料のヘイズ値が２２以下である容器詰飲料を開示している。
Patent document 3 contains (A) non-epimeric catechins, (B) epimeric catechins, and (C) cyclic dextrins, and the content weight thereof per 500 mL of beverage packed in a container is (a)
(A) + (B) = 460-1300 mg, (B) (A) = 160-1040 mg, (C) (A) / (B) = 0.54-4.0, (D) (C) = 750 The container-packed drink which is -5000 mg and whose haze value of a drink is 22 or less is disclosed.
特許文献４は、茶抽出物の濃縮物を、水、炭酸水及び茶類の抽出液から選ばれる媒体に溶解させ、非重合体であって水に溶解状態にある成分（Ａ）非エピ体カテキン類及び成分（Ｂ）エピ体カテキン類の含有重量を、容器詰めされた飲料５００ｍＬ当り、（イ）（Ａ）＋（Ｂ）＝４６０〜２５００ｍｇ、（ロ）（Ａ）＝１６０〜２２５０ｍｇ、（ハ）（Ａ）／（Ｂ）＝０．５４〜９．０となるように調整してなる容器詰飲料を開示している。
特許文献５は、茶抽出物の濃縮物を、水、炭酸水及び茶類の抽出液から選ばれる媒体に溶解させ、非重合体であって水に溶解状態にある成分（Ａ）非エピ体カテキン類及び成分（Ｂ）エピ体カテキン類の含有重量を、容器詰めされた飲料５００ｍＬ当り、（イ）（Ａ）＋（Ｂ）＝４６０〜２５００ｍｇ、（ロ）（Ａ）＝１６０〜２２５０ｍｇ、（ハ）（Ａ）／（Ｂ）＝０．５４〜９．０となるように調整してなる容器詰飲料を開示している。 Patent Document 5 discloses a non-epimeric component (A) that is a non-polymer and dissolved in water by dissolving a concentrate of tea extract in a medium selected from water, carbonated water and tea extracts. The weight of the catechins and the component (B) epi-catechins is calculated as follows: (A) (A) + (B) = 460-2500 mg, (B) (A) = 160-2250 mg, per 500 mL of beverage packed in a container (C) A packaged beverage prepared by adjusting (A) / (B) = 0.54 to 9.0 is disclosed.
また、抽出濃度を濃くしてカテキン含有量を増加させると、苦渋味やレトルト臭が問題となるため、これを改善するために二酸化炭素を吹き込んでなる炭酸入り緑茶缶ドリンクなども開示されている（非特許文献１参照）。 In addition, when the extract concentration is increased to increase the catechin content, bitter astringency and retort odor become problems, and carbon dioxide-containing green tea can drinks in which carbon dioxide is blown in order to improve this are also disclosed. (Refer nonpatent literature 1).
本発明は、カテキンを高濃度で含有し、しかも滋味及び香りに優れ、好ましくは製造後において二次オリが発生しないカテキン含有飲食物を、新たな観点から提供せんとするものである。 The present invention is intended to provide a catechin-containing food or drink that contains catechin at a high concentration, is excellent in taste and aroma, and preferably does not generate secondary orientation after production, from a new point of view.
本発明は、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇを合計で、全カテキン合計含有量の７０重量％以上含有し、かつ、次の（１）〜（３）の条件を満足することを特徴とするカテキン含有飲食物を提案する。
（１） （−）ＧＣｇ及び（−）Ｃｇの合計含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の４０重量％以上である。
（２） （−）ＥＣｇの含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の２０重量％以下である。
（３） （−）ＧＣｇの含有量が、（−）ＥＣｇの含有量以上である。
The present invention comprises (-) EGCg, (-) ECg, (-) GCg, and (-) Cg, which are ester-type catechins, in a total amount of 70% by weight or more of the total content of catechins, and A catechin-containing food or drink characterized by satisfying the conditions (1) to (3) is proposed.
(1) The total content of (−) GCg and (−) Cg is 40 weight of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg, which are ester-type catechins % Or more.
(2) The content of (−) ECg is 20% by weight or less of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg which are ester type catechins.
(3) The content of (−) GCg is equal to or greater than the content of (−) ECg.
本発明者がカテキンの薬理活性について鋭意研究したところ、４種類のエステル型カテキンはいずれも血清コレステロール低下効果等に関する優れた薬理活性を備えていることが分ったが、同時に、エステル型カテキン類のみで飲食物中のカテキンを構成すると、風味が不足して飲食物を摂取し難いことも分った。そこで本発明では、全カテキン合計含有量の７０重量％以上をエステル型カテキンが占めるように飲食物を構成することとした。
また、エステル型カテキンの中でも非エピ体である（−）ＧＣｇ及び（−）Ｃｇは、エピ体に比べて血清コレステロール低下効果等に関する優れた薬理活性を備えていることが分った。そこで、非エピ体、中でも特に（−）ＧＣｇ及び（−）Ｃｇの合計含有量が、エステル型カテキン類の合計含有量の少なくとも４０重量％を占めるように構成することとした。
更に、ＥＣｇの血清コレステロール低下効果等に関する薬理活性は、エステル型カテキンの中で最も小さいため、（−）ＥＣｇの含有量をエステル型カテキン類の合計含有量の２０重量％以下とすることとした。
その一方、（−）ＧＣｇの血清コレステロール低下効果等に関する薬理活性はエステル型カテキンの中で最も優れているため、（−）ＥＣｇの薬理活性の低さを（−）ＧＣｇの効果で補償すべく、（−）ＧＣｇの含有量を（−）ＥＣｇの含有量以上とすることとした。
As a result of intensive studies on the pharmacological activity of catechins by the present inventor, it has been found that all four types of ester-type catechins have excellent pharmacological activity relating to serum cholesterol lowering effects, etc. It was also found that when catechins in foods and drinks were composed solely, the flavor was insufficient and it was difficult to ingest foods and drinks. Therefore, in the present invention, the food and drink are configured so that the ester type catechin occupies 70% by weight or more of the total content of catechins.
It was also found that (-) GCg and (-) Cg, which are non-epimers among ester-type catechins, have superior pharmacological activity relating to serum cholesterol lowering effects and the like compared to epimers. Therefore, the non-epimer, in particular, the total content of (−) GCg and (−) Cg is determined to occupy at least 40% by weight of the total content of the ester-type catechins.
Furthermore, since the pharmacological activity related to the serum cholesterol lowering effect and the like of ECg is the smallest among ester-type catechins, the content of (−) ECg is set to 20% by weight or less of the total content of ester-type catechins. .
On the other hand, since the pharmacological activity of (−) GCg relating to the serum cholesterol lowering effect and the like is the best among the ester-type catechins, the low pharmacological activity of (−) ECg should be compensated by the effect of (−) GCg. The content of (-) GCg was determined to be greater than or equal to the content of (-) ECg.
以上の条件を満たすカテキン含有飲食物は、カテキンの優れた薬理活性、特に血清コレステロール低下効果等に関する優れた薬理活性を備えており、しかも滋味及び香りにも優れているから、摂取し易い健康飲料或いはダイエット飲料などとして提供することができる。 A catechin-containing food or drink satisfying the above conditions has excellent pharmacological activity of catechin, in particular, excellent pharmacological activity related to serum cholesterol lowering effect, etc., and also has excellent taste and fragrance. Or it can provide as a diet drink etc.
更に、カテキン含有飲食物、特に飲料中に含まれるストリクチニンの含有量（濃度）を６ｐｐｍ以下とすれば、二次オリの発生しないカテキン含有飲料とすることができる。
茶飲料などでは、製造後の保管時においてフロック状（綿状）の懸濁・沈殿物（「二次オリ」と言われる。）が発生する問題が長年に渡る課題であったが、本発明者はストリクチニンがその原因物質であることを究明した。すなわち、茶抽出液中の「ストリクチニン」が加熱処理されて「エラグ酸」に分解され、この「エラグ酸」が「タンパク質」等（カテキンも含まれる可能性がある。）と結合して二次オリを形成することを確認し、更に、飲料中のストリクチニン濃度が６ｐｐｍ以下であれば二次オリが発生しないことを確認している。
Furthermore, if the content (concentration) of strictinin contained in catechin-containing foods and drinks, particularly beverages, is 6 ppm or less, a catechin-containing beverage that does not generate secondary orientation can be obtained.
In tea beverages and the like, a problem that a flock-like (cotton-like) suspension / precipitate (referred to as “secondary orientation”) occurs during storage after production has been a problem for many years. Have found that strictinin is the causative agent. That is, “strectinin” in the tea extract is heat-treated and decomposed into “ellagic acid”, and this “ellagic acid” is combined with “protein” and the like (which may also include catechin) and is secondary. It has been confirmed that ORI is formed, and that secondary ORI is not generated if the strictinin concentration in the beverage is 6 ppm or less.
本発明のカテキン含有飲食物の製造方法としては、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇを合計で５００ｍｇ／Ｌ以上含有するカテキン溶液を作製し、これを８０℃以上で加熱処理した後、濃縮及び乾燥することを特徴とする製造方法が好ましい。
また、上記の如く作製したカテキン溶液を８０℃以上で加熱処理後、濃縮及び乾燥して得られた濃縮乾燥物を飲食品又は飲食品材料に配合するようにしてもよい。
さらにまた、エステル型カテキン類（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇを合計で５００〜６０００ｍｇ／Ｌ含有するカテキン溶液を作製し、これを８０℃以上で加熱処理するように製造してもよい。
As a method for producing a catechin-containing food or drink according to the present invention, a catechin solution containing a total of 500 mg / L or more of (−) EGCg, (−) ECg, (−) GCg and (−) Cg, which are ester-type catechins, is used. A production method is characterized in that it is prepared, heat-treated at 80 ° C. or higher, and then concentrated and dried.
Moreover, you may make it mix | blend the catechin solution produced as mentioned above with 80 degreeC or more after heat processing, the concentrated dried product obtained by concentrating and drying to food-drinks or food-drinks materials.
Furthermore, a catechin solution containing a total of 500 to 6000 mg / L of ester-type catechins (−) EGCg, (−) ECg, (−) GCg and (−) Cg was prepared, and this was heated at 80 ° C. or higher. You may manufacture as you do.
（−）ＧＣｇ及び（−）Ｃｇは、（−）ＥＧＣｇ及び（−）ＥＣｇのエピマー、すなわち（−）ＥＧＣｇ及び（−）ＥＣｇの一つの不斉炭素原子が反転した立体配置を持つジアステレオマー（鏡像異性体以外のすべての立体異性体）である。これら（−）ＧＣｇ及び（−）Ｃｇは、天然物（例えば茶葉）中に僅かに含まれるのみであるが、天然物（例えば茶葉）中に多く含まれている（−）ＥＧＣｇや（−）ＥＣｇを熱異性化して得ることができる。
したがって、上記のいずれの製造方法も、エステル型カテキン類を所定値以上含有するカテキン溶液を作製し、これを加熱処理することによって（−）ＥＧＣｇ及び（−）ＥＣｇの熱異性化を促すことにより（−）ＧＣｇ及び（−）Ｃｇの含有量を高めることができる。
(−) GCg and (−) Cg are epimers of (−) EGCg and (−) ECg, that is, diastereomers having a configuration in which one asymmetric carbon atom of (−) EGCg and (−) ECg is inverted. (All stereoisomers other than enantiomers). These (-) GCg and (-) Cg are only slightly contained in natural products (for example, tea leaves), but (-) EGCg and (-) which are abundant in natural products (for example, tea leaves). ECg can be obtained by thermal isomerization.
Therefore, in any of the above production methods, by preparing a catechin solution containing an ester-type catechin or more in a predetermined value and heat-treating it, the thermal isomerization of (−) EGCg and (−) ECg is promoted. The contents of (−) GCg and (−) Cg can be increased.
なお、本明細書において「飲食物」とは、食品乃至飲料、すなわち食品及び飲料をまとめた総称の意であり、食品及び飲料を包含する。
「飲食品」とは、製品としての飲料又は食品を意味し、「飲食品材料」とは該飲食品の構成材料を意味する。
「エステル型カテキン類」とは、（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇのガレート基を有する４種類のカテキンを包含し、ガレート基を有しない遊離型カテキン類と区別することができる。
「エピ体」とは、（−）ＥＣ、（−）ＥＧＣ、（−）ＥＣｇ及び（−）ＥＧＣｇを意味し、「非エピ体」とは（−）Ｃ、（−）ＧＣ、（−）Ｃｇ及び（−）ＧＣｇを意味する。
「全カテキン」とは（−）ＥＣ、（−）ＥＧＣ、（−）ＥＣｇ及び（−）ＥＧＣｇ、（−）Ｃ、（−）ＧＣ、（−）Ｃｇ及び（−）ＧＣｇの８種類を包含するカテキンの意である。
「（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物を有効成分とする」の「有効成分とする」とは、（−）ＧＣｇ又は（−）Ｃｇの血清コレステロール低下作用が阻害されなければ、その他の成分、例えば（−）ＥＣ、（−）ＥＣｇ、（−）ＥＧＣｇなどの成分を含んでいてもよいという意を包含する。
また、（−）ＧＣｇの重合体、（−）ＧＣｇと他のカテキンとの共重合体、（−）Ｃｇの重合体、或いは（−）Ｃｇと他のカテキンとの共重合体は、「（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物」の均等物であると考えることができる。
また、本発明が特定する数値範囲は、その上限値及び下限値から外れる場合であっても、当該数値範囲内と同一の作用効果を備えている限り、当該数値範囲と均等として本発明の範囲に含ませる意を包含する。
In the present specification, “food and drink” is a general term for foods and beverages, that is, foods and beverages, and includes foods and beverages.
“Food and drink” means a beverage or food as a product, and “food or drink material” means a constituent material of the food or drink.
“Ester-type catechins” include four types of catechins having (−) EGCg, (−) ECg, (−) GCg and (−) Cg gallate groups, and free catechins having no gallate group And can be distinguished.
“Epi form” means (−) EC, (−) EGC, (−) ECg and (−) EGCg, and “non-epi form” means (−) C, (−) GC, (−). Cg and (-) GCg are meant.
“All catechins” include eight types of (−) EC, (−) EGC, (−) ECg and (−) EGCg, (−) C, (−) GC, (−) Cg and (−) GCg. The meaning of catechin.
“Containing active ingredient as (−) GCg, (−) Cg or a mixture thereof” means that “(−) GCg or (−) Cg serum cholesterol lowering action is not inhibited, It means that other components, for example, (-) EC, (-) ECg, (-) EGCg and the like may be included.
In addition, a polymer of (−) GCg, a copolymer of (−) GCg and another catechin, a polymer of (−) Cg, or a copolymer of (−) Cg and another catechin is “( -) GCg, (-) Cg or a mixture thereof ".
In addition, even if the numerical range specified by the present invention is outside the upper limit value and the lower limit value, the range of the present invention is equivalent to the numerical range as long as it has the same effect as the numerical range. Including the intention to include.
次に本発明の実施の形態について説明する。 Next, an embodiment of the present invention will be described.
（第一の実施形態）
「（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物」を最終的に所望濃度となるようにその量を調整して、任意の飲食品（水を含む）或いは飲食品材料（水を含む）に配合することにより本発明のカテキン含有飲食物を製造することができる。その他の成分を配合したり、その他の処理を施すことは適宜可能である。
(First embodiment)
The amount of “(−) GCg, (−) Cg or a mixture thereof” is adjusted so that the final concentration is desired, and any food or drink (including water) or food or drink material (including water). The catechin-containing food / beverage of this invention can be manufactured by mix | blending with. It is possible to appropriately mix other components and to perform other treatments.
（−）ＧＣｇ及び（−）Ｃｇは、従来公知の方法或いは今後公知となる方法によって得ることができる。
（−）ＧＣｇ及び（−）Ｃｇは、茶葉を含めて天然植物中にほとんど存在しないが、例えば「（−）ＥＧＣｇ、（−）ＥＣｇ或いはこれらの混合物」を８０℃以上で加熱処理して熱異性化（エピマ−化）させることにより得ることができる。
よって、「（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物」は、例えば精製した（−）ＥＧＣｇ或いは（−）ＥＣｇ或いはこれらの混合物、又は、茶の抽出液或いは浸出液などの「（−）ＥＧＣｇ及び（−）ＥＣｇを含有するカテキン溶液」を、８０℃以上で加熱処理してカテキンの熱異性化を促すことにより（−）ＧＣｇ又は（−）Ｃｇの含有濃度を高めることができ、この加熱処理物から（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物、或いはこれらを高濃度で含有する混合物を分離・精製することにより得ることができる。
この際、カテキン溶液をｐＨ５〜６に調製した上で加熱処理するのが好ましい。ｐＨ４．５以下ではカテキンはほとんど熱異性化しない可能性がある（Seto et al.：Biosci.Biotech.Biochem.61(9),1434(1997)）。
(−) GCg and (−) Cg can be obtained by a conventionally known method or a method that will be known in the future.
(−) GCg and (−) Cg are hardly present in natural plants including tea leaves. For example, “(−) EGCg, (−) ECg or a mixture thereof” is heated at 80 ° C. or higher to produce heat. It can be obtained by isomerization (epimerization).
Therefore, “(−) GCg, (−) Cg or a mixture thereof” means “(−) EGCg or (−) ECg or a mixture thereof, or“ (−) such as tea extract or leachate ”, for example. The concentration of (−) GCg or (−) Cg can be increased by heat treating the “catechin solution containing EGCg and (−) ECg” at 80 ° C. or more to promote thermal isomerization of catechin. It can be obtained by separating and purifying (−) GCg, (−) Cg or a mixture thereof, or a mixture containing these at a high concentration from the heat-treated product.
At this time, it is preferable to heat-treat after preparing the catechin solution at pH 5-6. At pH 4.5 or lower, catechins may hardly undergo thermal isomerization (Seto et al .: Biosci. Biotech. Biochem. 61 (9), 1434 (1997)).
「（−）ＥＧＣｇ及び（−）ＥＣｇを含有するカテキン溶液カテキン溶液」の組成としては、エステル型カテキン類を合計で５００ｍｇ／Ｌ以上含有するように調製するのが好ましい。例えば、（−）ＥＧＣｇ及び（−）ＥＣｇを２００〜６０００ｍｇ／Ｌ、より好ましくは（−）ＥＧＣｇ及び（−）ＥＣｇを３００〜３０００ｍｇ／Ｌで含有するように調製するのが好ましい。 The composition of “catechin solution catechin solution containing (−) EGCg and (−) ECg” is preferably prepared so as to contain a total of 500 mg / L or more of ester type catechins. For example, it is preferable to prepare such that (-) EGCg and (-) ECg are contained at 200 to 6000 mg / L, more preferably (-) EGCg and (-) ECg at 300 to 3000 mg / L.
また、「（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物」を分離・精製する方法としては、従来公知の方法或いは今後公知となる方法を採用することができる。一例を挙げれば、被処理液（例えば茶の抽出液）を例えば水−アセトニトリル−リン酸の混合液を移動相とした逆相ＨＰＬＣにかけ、アセトニトリル濃度でグラジエントをかけることによって（−）ＧＣｇ及び（−）Ｃｇをそれぞれ分離することができる。 In addition, as a method for separating and purifying “(−) GCg, (−) Cg or a mixture thereof”, a conventionally known method or a method known in the future can be employed. For example, the liquid to be treated (for example, tea extract) is subjected to reverse-phase HPLC using, for example, a water-acetonitrile-phosphoric acid mixture as a mobile phase, and gradient (-) GCg and (- -) Cg can be separated.
「（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物」は、それぞれ単独の有効成分として配合することもできるが、他のカテキン、例えば（−）ＥＣ、（−）ＥＣｇ、（−）ＥＧＣｇのいずれか一或いはこれら二種類以上の組合せからなる混合物などと混合した状態で、任意の飲食品（水を含む）或いは飲食品材料（水を含む）に配合することができる。 “(−) GCg, (−) Cg or a mixture thereof” can be formulated as a single active ingredient, but other catechins such as (−) EC, (−) ECg, (−) EGCg It can be blended with any food or drink (including water) or food or drink material (including water) in a state where it is mixed with any one or a mixture composed of two or more of these.
配合する「飲食品材料」としては、水、炭酸、賦形剤（造粒剤含む）、希釈剤、或いは更に甘味剤、フレーバー、小麦粉、でんぷん、糖、油脂類等の各種タンパク質、糖質原料やビタミン、ミネラルなどの飲食品材料群から選ばれた一種或いは二種以上を挙げることができる。例えば、精製水や生理食塩水などに所望濃度となるように溶解してカテキン含有飲料としてもよい。
他方、配合する「飲食品」としては、現在公知の飲食品、例えばスポーツ飲料、果実飲料、乳飲料、茶飲料、野菜ジュース、乳性飲料、アルコール飲料、ゼリー、ゼリー飲料、炭酸飲料、チューインガム、チョコレート、キャンディ、ビスケット、スナック、パン、乳製品、魚肉練り製品、畜肉製品、冷菓、乾燥食品、サプリメントなどを挙げることができる。中でも、脂肪を多く含んだ飲食品に（−）ＧＣｇ、（−）Ｃｇ、或いはこれらの混合物、或いはこの混合物を含むカテキン溶液などを加えて飲食物として調製すれば、含有脂肪量の割にコレステロールの上昇を抑制することができるから、低コレステロール飲食物或いはダイエット飲食物などとして提供することができる。
“Food and beverage products” to be mixed include water, carbonic acid, excipients (including granulating agents), diluents, or sweeteners, flavors, flours, starches, sugars, fats and other proteins, and carbohydrate raw materials. Or one or more selected from foods and beverages such as vitamins and minerals. For example, a catechin-containing beverage may be prepared by dissolving in purified water or physiological saline to a desired concentration.
On the other hand, as "food and drink" to be blended, currently known food and drink, such as sports drinks, fruit drinks, milk drinks, tea drinks, vegetable juices, milk drinks, alcoholic drinks, jelly, jelly drinks, carbonated drinks, chewing gum, Examples thereof include chocolate, candy, biscuits, snacks, bread, dairy products, fish paste products, livestock meat products, frozen desserts, dried foods, and supplements. Above all, if (−) GCg, (−) Cg, or a mixture thereof, or a catechin solution containing this mixture is added to a food and drink containing a lot of fat to prepare a food or drink, cholesterol is not included in the amount of fat contained. Therefore, it can be provided as low-cholesterol foods or diet foods.
（第二の実施形態）
次に、茶から本発明のカテキン含有飲料を製造する方法について説明する。
(Second embodiment)
Next, a method for producing the catechin-containing beverage of the present invention from tea will be described.
上述のように、（−）ＧＣｇ及び（−）Ｃｇは、天然の茶中にほとんど存在しないが、天然の茶に多く含まれている（−）ＥＧＣｇ、（−）ＥＣｇ或いはこれらの混合物を所定温度以上で加熱処理することにより得ることができる。
よって、（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇを所望量含有する（これら以外を含んでいてもよい。）「カテキン溶液」を作製し、これを所望温度で加熱処理することにより（−）ＧＣｇ及び（−）Ｃｇを所望量含有するカテキン含有飲料を製造することができる。
例えば、茶を抽出して得られる茶抽出物（（−）ＥＧＣｇ及び（−）ＥＣｇ含有）を水等に所定量添加して、（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇをそれぞれ所望量含有する（これら以外を含んでいてもよい。）「カテキン溶液」を作製し、これを所望温度で加熱処理することにより（−）ＧＣｇ及び（−）Ｃｇを所望量含有する所望組成の茶由来のカテキン含有飲料を製造することができる。
As described above, (-) GCg and (-) Cg are hardly present in natural tea, but (-) EGCg, (-) ECg, or a mixture thereof, which is contained in a large amount in natural tea, is determined. It can be obtained by heat treatment at a temperature or higher.
Therefore, a “catechin solution” containing a desired amount of (−) EGCg, (−) ECg, (−) GCg, and (−) Cg (may contain other components) is prepared, and this is performed at a desired temperature. A catechin-containing beverage containing a desired amount of (−) GCg and (−) Cg can be produced by heat treatment.
For example, a predetermined amount of tea extract (containing (−) EGCg and (−) ECg) obtained by extracting tea is added to water or the like, and (−) EGCg, (−) ECg, (−) GCg and ( -) Each containing a desired amount of Cg (may contain other components) A "catechin solution" is prepared and heat-treated at a desired temperature to obtain a desired amount of (-) GCg and (-) Cg. A tea-derived catechin-containing beverage having a desired composition to be contained can be produced.
この際、原料とする「茶」としては、（−）ＥＧＣｇ及び（−）ＥＣｇを含有していれば特に種類、部位などには制限されない。例えば茶生葉、紅茶やプアール茶等の発酵茶、ウーロン茶や包種茶等の半発酵茶、緑茶や釜煎り緑茶、ほうじ茶等の不発酵茶のいずれか（単独）、又は、これらの２種類以上の混合物を抽出して得られるもの、或いはそれぞれを抽出して得られたものの混合物を用いることができる。 In this case, the “tea” used as a raw material is not particularly limited to the type, the site, or the like as long as it contains (−) EGCg and (−) ECg. For example, fresh tea leaves, fermented teas such as black tea and puer tea, semi-fermented teas such as oolong tea and baked tea, non-fermented teas such as green tea, pot-roasted green tea, and roasted tea (single), or two or more of these It is possible to use a mixture obtained by extracting these mixtures, or a mixture obtained by extracting each.
茶の抽出は、茶を水、温水または熱水、好ましくは４０℃〜１００℃の温熱水、中でも９０〜１００℃の熱水、或いは人体に無害なエタノール水溶液またはエタノールなどの有機溶媒で抽出して茶抽出物を得ればよい。更にこの茶抽出物を溶媒抽出法、樹脂吸着法、限外濾過・逆浸透濾過等の濾過などの精製手段によって、カテキン、中でも（−）ＥＧＣ及び（−）ＥＣｇの含有量を高める方向に精製して茶抽出物を得ることもできる。抽出の際、（−）ＥＧＣ及び（−）ＥＣｇの含有量を高めるべく塩酸等を添加して酸性条件下で抽出を行ってもよい。 Tea extraction is performed by extracting tea with water, hot water or hot water, preferably 40 ° C to 100 ° C hot water, especially 90 ° C to 100 ° C hot water, or an organic solvent such as ethanol aqueous solution or ethanol harmless to the human body. To obtain a tea extract. Furthermore, this tea extract is purified in a direction to increase the content of catechin, especially (−) EGC and (−) ECg, by means of purification such as solvent extraction, resin adsorption, ultrafiltration / reverse osmosis filtration, etc. Thus, a tea extract can be obtained. During extraction, hydrochloric acid or the like may be added to increase the content of (−) EGC and (−) ECg, and extraction may be performed under acidic conditions.
また、市販の茶抽出物を用いることもできる。例えば、テアフラン３０Ａ（商品名；伊藤園社製）或いはテアフラン９０Ｓ（商品名；伊藤園社製）などを好ましく用いることができる。テアフラン３０Ａは、緑茶を熱水抽出処理し、この抽出物を乾燥させてカテキン濃度を３０％とした緑茶抽出物であり、テアフラン９０Ｓは、緑茶を熱水抽出処理して得た抽出物を、水と低・高濃度アルコールを使って吸着カラムにて分離し乾燥させ、茶ポリフェノール濃度を８５〜９９．５％とした緑茶抽出物である。その他、市販の茶抽出物として三井農林（株）製「ポリフェノン」、太陽化学（株）製「サンフェノン」、サントリー（株）製「サンウーロン」等も用いることができる。 Moreover, a commercially available tea extract can also be used. For example, Tea Franc 30A (trade name; manufactured by ITO EN) or Tea Franc 90S (trade name; manufactured by ITO EN) can be preferably used. Theafuran 30A is a green tea extract obtained by subjecting green tea to hot water extraction treatment and drying this extract to a catechin concentration of 30%. Teafuran 90S is obtained by subjecting green tea to hot water extraction treatment, It is a green tea extract with water and low / high concentration alcohol separated in an adsorption column and dried to a tea polyphenol concentration of 85-99.5%. In addition, “Polyphenone” manufactured by Mitsui Norin Co., Ltd., “Sunphenon” manufactured by Taiyo Kagaku Co., Ltd., “Sun Oolong” manufactured by Suntory Ltd., etc. can be used as commercially available tea extracts.
「カテキン溶液」の組成としては、エステル型カテキン類を合計で５００ｍｇ／Ｌ以上含有するように調製するのが好ましい。例えば、（−）ＥＧＣｇ及び（−）ＥＣｇを２００〜６０００ｍｇ／Ｌ、より好ましくは（−）ＥＧＣｇ及び（−）ＥＣｇを３００〜３０００ｍｇ／Ｌで含有するように調製するのが好ましい。
カテキン溶液のエステル型カテキン類濃度が５００ｍｇ／Ｌ未満では、途中で濃縮工程が必要となるため生産コストが過大となる可能性がある。
The composition of the “catechin solution” is preferably prepared so as to contain a total of 500 mg / L or more of ester type catechins. For example, it is preferable to prepare such that (-) EGCg and (-) ECg are contained at 200 to 6000 mg / L, more preferably (-) EGCg and (-) ECg at 300 to 3000 mg / L.
If the concentration of ester-type catechins in the catechin solution is less than 500 mg / L, a concentration step is required on the way, which may increase production costs.
カテキン溶液の加熱処理は、８０℃以上で加熱処理するのが好ましい。試験結果を見ると、例えば１００℃×１５分加熱、１１５℃×２０分加熱、１２０℃×３〜３０分加熱、１２３℃×１０分加熱、１３１℃×３０秒加熱、１３３℃×４５秒のいずれにおいても、カテキンの熱異性化が認められている。
カテキン溶液の加熱処理が８０℃未満では、エステル型カテキン類のエピ体から非エピ体への変換（熱異性化）が容易に起こらず、平衡がエピ体リッチの方向にシフトするため好ましくない。
また、好ましくは、カテキン溶液をｐＨ５〜６に調製した上で加熱処理するのが好ましい。ｐＨ４．５以下ではカテキンはほとんど熱異性化しない可能性がある旨が報告されている（Seto et al.：Biosci.Biotech.Biochem.61(9),1434(1997)）。
The heat treatment of the catechin solution is preferably performed at 80 ° C. or higher. Looking at the test results, for example, 100 ° C. × 15 minutes heating, 115 ° C. × 20 minutes heating, 120 ° C. × 3-30 minutes heating, 123 ° C. × 10 minutes heating, 131 ° C. × 30 seconds heating, 133 ° C. × 45 seconds In any case, thermal isomerization of catechin is observed.
When the heat treatment of the catechin solution is less than 80 ° C., the conversion of the ester-type catechins from the epi form to the non-epi form (thermal isomerization) does not easily occur, and the equilibrium shifts in the epi-rich direction, which is not preferable.
Moreover, it is preferable to heat-treat after preparing a catechin solution to pH 5-6. It has been reported that catechins may hardly undergo thermal isomerization at pH 4.5 or less (Seto et al .: Biosci. Biotech. Biochem. 61 (9), 1434 (1997)).
上記のようにして得られたカテキン溶液の加熱処理液をそのままカテキン含有飲料製品とすることもできるが、風味改善のため適宜緑茶抽出液やその他の物質を添加して調製して製品とすることもできる。
なお、上記のようにして得られたカテキン溶液の加熱処理液をさらに濃縮・乾燥し、得られた固形物を配合して本発明のカテキン含有飲料を製造することもできる。この際の濃縮・乾燥工程は、減圧濃縮や凍結乾燥など通常の濃縮・乾燥方法により行うことができる。
The heat-treated liquid of the catechin solution obtained as described above can be used as it is as a catechin-containing beverage product, but it should be prepared by adding green tea extract and other substances as appropriate to improve the flavor. You can also.
In addition, the heat processing liquid of the catechin solution obtained as mentioned above can be further concentrated and dried, and the obtained solid can be blended to produce the catechin-containing beverage of the present invention. The concentration / drying step at this time can be performed by a normal concentration / drying method such as vacuum concentration or freeze-drying.
上記のようにして得られたカテキン飲食物は、主原料が、天然物、特に日常多量に引用している茶から得た成分を用いているので、安心して日常的に摂取できる保健飲料或いは保健飲食物として提供することができる。 The catechin foods and drinks obtained as described above use natural ingredients, especially ingredients obtained from tea cited in large quantities every day, so that the main ingredients are health drinks or health care that can be taken daily with peace of mind. It can be provided as food and drink.
（組成）
本発明のカテキン飲食物の好ましい組成としては、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇを合計で、全カテキン合計含有量の７０重量％以上含有し、かつ、次の（１）〜（３）の条件を満足する。
（１）（−）ＧＣｇ及び（−）Ｃｇの合計含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の４０重量％以上である。
（２）（−）ＥＣｇの含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の２０重量％以下である。
（３）（−）ＧＣｇの含有量が、（−）ＥＣｇの含有量以上である。
(composition)
As a preferable composition of the catechin food and drink of the present invention, (-) EGCg, (-) ECg, (-) GCg and (-) Cg which are ester-type catechins are combined, and 70% by weight of the total content of catechins It contains above and satisfies the following conditions (1) to (3).
(1) The total content of (−) GCg and (−) Cg is 40 weights of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg, which are ester-type catechins % Or more.
(2) The content of (−) ECg is 20% by weight or less of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg which are ester type catechins.
(3) The content of (−) GCg is not less than the content of (−) ECg.
本発明者の検討の結果、４種類のエステル型カテキンに血清コレステロール低下作用があることが明らかになった。しかし、エステル型カテキン類のみで構成しようとすると、風味が不足するため摂取しにくいものとなる。そこで、緑茶抽出物を添加して飲食物中の（−）ＧＣの濃度を市販の緑茶飲料の２倍程度までの値とすることにより摂取の困難さを改善しようとすると、緑茶抽出物の必要添加量は最大当該飲食物の全カテキン含有量と等量程度となる。したがって、本発明の血清コレステロール低下食品乃至飲料中の４種類のエステル型カテキン類の合計含有量は、８種類の全カテキンの合計含有量の７０重量％以上であるのが好ましい。
更に、非エピ体の血清コレステロール低減効果はエピ体（それなりに効果がある）のそれより優れているため、非エピ体、特に（−）ＧＣｇ及び（−）Ｃｇの合計含有量が、エピ体を含めたエステル型カテキン類の合計含有量の少なくとも４０重量％を占めるのが好ましい。
また、ＥＣｇの血清コレステロール低減効果は、エステル型カテキン中もっとも小さいため、（−）ＥＣｇの含有量は、エステル型カテキン類の合計含有量の２０重量％以下とするのが好ましい。
さらに、ＥＣｇの血清コレステロール低減効果の低さを最も低減効果の優れているＧＣｇで補償するため、（−）ＧＣｇの含有量を（−）ＥＣｇの含有量以上とするのが好ましい。
以上の条件を満たす本発明の血清コレステロール低下飲食物は、そのエステル型カテキンの合計量と同量のＥＧＣｇを含有する飲食物と同等若しくはそれ以上の血清コレステロール低下作用を発揮する。
As a result of the study by the present inventors, it has been clarified that four types of ester catechins have a serum cholesterol lowering effect. However, if it is intended to be composed only of ester-type catechins, it is difficult to ingest due to lack of flavor. Therefore, if green tea extract is added and the concentration of (-) GC in foods and drinks is set to a value up to about twice that of commercially available green tea beverages, the need for green tea extract is necessary. The amount added is approximately equal to the total catechin content of the food or drink. Therefore, the total content of the four types of ester-type catechins in the serum cholesterol-lowering food or beverage of the present invention is preferably 70% by weight or more of the total content of all the eight types of catechins.
Furthermore, since the serum cholesterol-reducing effect of non-epi form is superior to that of epi form (effective to some extent), the total content of non-epi form, particularly (−) GCg and (−) Cg, It preferably accounts for at least 40% by weight of the total content of ester-type catechins including
Moreover, since the serum cholesterol reduction effect of ECg is the smallest among ester type catechins, the content of (−) ECg is preferably 20% by weight or less of the total content of ester type catechins.
Furthermore, in order to compensate for the low serum cholesterol reducing effect of ECg with GCg having the most excellent reducing effect, the content of (−) GCg is preferably set to be equal to or more than the content of (−) ECg.
The serum cholesterol-lowering food or drink of the present invention that satisfies the above conditions exhibits a serum cholesterol lowering effect equivalent to or higher than that of food or drink containing EGCg in the same amount as the total amount of the ester type catechins.
更に、飲食物、詳しくは飲料中のストリクチニン濃度を６ｐｐｍ以下とするのが好ましい。
「ストリクチニン（1-O-galloyl-4,6-O-(S)-hexahydroxydiphenoyl-β-D-glucose）」は、茶から抽出されるタンニン、詳しくはエラジタンニン(ellagitannins)の一種である（「Casuariin,Stachyurin and Strictinin, new Ellagitannins from Casuarina Stricta and Stachyurus Praecox」、Chem.Pharm.Bull.30(2)766-769(1982)）。
本発明者は、液中のストリクチニン濃度と二次オリとの間に密接な相関があることを見出すと共に、液中の「ストリクチニン」が加熱殺菌によって「エラグ酸」に分解され、この「エラグ酸」が「タンパク質」等と結合して二次オリを形成することを見出している。また、ストリクチニン濃度（含有量）は、原料茶葉の産地、摘採時期、摘採方法などによって異なることも見出しており、カテキン溶液の配合量とは関係なく、飲料中のストリクチニン濃度（含有量）を低下させるためには、適切な原料（茶）を選定すること方法が現在最も確実な方法であると考えられる。
なお、液中のストリクチニン量は高速液体クロマトグラフィー（ＨＰＬＣ）等で測定することができる。
Furthermore, it is preferable that the strictinin concentration in foods and drinks, specifically beverages, is 6 ppm or less.
“Stroctinin (1-O-galloyl-4,6-O- (S) -hexahydroxydiphenoyl-β-D-glucose)” is a tannin extracted from tea, specifically ellagitannins (“Casuariin”) , Stachyurin and Strictinin, new Ellagitannins from Casuarina Stricta and Stachyurus Praecox ", Chem. Pharm. Bull. 30 (2) 766-769 (1982)).
The present inventor has found that there is a close correlation between the strictinin concentration in the liquid and the secondary orientation, and the “strecticin” in the liquid is decomposed into “ellagic acid” by heat sterilization. "Is bound to" protein "etc. to form a secondary orientation. We have also found that strictinin concentration (content) varies depending on the origin of tea leaves, picking time, picking method, etc., and reduces strictinin concentration (content) in beverages regardless of the catechin solution content. In order to achieve this, the method of selecting an appropriate raw material (tea) is considered to be the most reliable method at present.
The amount of strictinin in the liquid can be measured by high performance liquid chromatography (HPLC) or the like.
（必要摂取量及び含有量）
本発明のカテキン含有飲食物におけるエステル型カテキン類の必要摂取量は、１日当たり３００〜２１００ｍｇ程度が好ましいと考えられる。
使用方法によっても異なるが、（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物を、乾燥重量換算で大人一日に１２０〜２１００ｍｇ、好ましくは２５０〜１５００ｍｇ程度摂取するのが好ましい。
(Required intake and content)
The required intake of ester-type catechins in the catechin-containing food or drink of the present invention is considered to be preferably about 300 to 2100 mg per day.
Although it varies depending on the method of use, it is preferable to take (−) GCg, (−) Cg or a mixture thereof in an amount of 120 to 2100 mg, preferably about 250 to 1500 mg per adult day in terms of dry weight.
上記の必要摂取量から考えると、本発明のカテキン含有飲食物が固形形態の場合は、エステル型カテキン類を０．１〜１００重量％含有させるようにするのが好ましく、中でも（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物を、０．０４〜１００重量％、特に０．１〜４０重量％配合するのが好ましい。
エステル型カテキン類０．１重量％未満では、摂取すべき固形物の量が１日当たり２ｋｇを超えることがあるため好ましくない。
Considering the above required intake, when the catechin-containing food or drink of the present invention is in a solid form, it is preferable to contain 0.1 to 100% by weight of ester-type catechins, among which (−) GCg, (-) Cg or a mixture thereof is preferably blended in an amount of 0.04 to 100% by weight, particularly 0.1 to 40% by weight.
Less than 0.1% by weight of ester-type catechins is not preferable because the amount of solids to be ingested may exceed 2 kg per day.
他方、本発明のカテキン含有飲食物が飲料形態の場合は、エステル型カテキン類を５００〜６０００ｍｇ／Ｌ程度の濃度で含有させるのが好ましく、中でも（−）ＧＣｇ、（−）Ｃｇ或いはこれらの混合物を２００〜６０００ｍｇ／Ｌ、特に３００〜３０００ｍｇ／Ｌ程度の濃度で含有させるのが好ましい。
エステル型カテキン類濃度が５００ｍｇ／Ｌ未満では、摂取すべき飲料の体積が１日当たり４Ｌを超えることがあるため好ましくない。６０００ｍｇ/Ｌを超えると、カテキン
が高濃度となり渋味が強すぎるため好ましくない。より好ましくは、エステル型カテキン類濃度７５０〜３７５０ｍｇ／Ｌ程度である。
On the other hand, when the catechin-containing food or drink of the present invention is in a beverage form, it is preferable to contain ester-type catechins at a concentration of about 500 to 6000 mg / L, among which (−) GCg, (−) Cg or a mixture thereof. Is preferably contained at a concentration of about 200 to 6000 mg / L, particularly about 300 to 3000 mg / L.
An ester type catechin concentration of less than 500 mg / L is not preferable because the volume of a beverage to be ingested may exceed 4 L per day. Exceeding 6000 mg / L is not preferable because the catechin concentration becomes high and the astringency is too strong. More preferably, the ester type catechin concentration is about 750 to 3750 mg / L.
＜試験１＞
カテキンのコレステロール吸収阻害能を測定し、異性化カテキンのコレステロール吸収阻害能を比較検討した。
<Test 1>
The ability of catechin to inhibit cholesterol absorption was measured, and the ability of isomerized catechin to inhibit cholesterol absorption was compared.
茶カテキンのうち、エステル型カテキンとして（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇ、遊離型カテキンとして（−）ＥＧＣ、（−）ＥＣ、（−）ＧＣ及び（−）Ｃの合計８種のカテキンを試料として以下の試験を行った。 Among tea catechins, (-) EGCg, (-) ECg, (-) GCg and (-) Cg as ester type catechins, (-) EGC, (-) EC, (-) GC and (- ) The following tests were conducted using a total of 8 types of catechins of C as samples.
（試験方法）
１５ｍＭ リン酸緩衝液（ｐＨ６．８）に０．５ｍＭコレステロール、６．６ｍＭタウロコ−ル酸Ｎａ、０．６ｍＭ卵黄レシチン、１３２ｍＭ Ｎａｃｌを添加し、超音波処理により胆汁酸混合ミセルを調製した。
この胆汁酸ミセルをアルゴンガス封入し、３７℃で２４時間保持してミセルを安定化させた後、脱イオン水に溶解させて上記８種類のカテキンをそれぞれ最終濃度１０００μＭ或いは２０００μＭとなるようにミセルに添加し、１時間インキュベートした。この際、いくつかのカテキン添加群においてミセル溶液は白濁し、沈殿した。なお、カテキン無添加群には、脱イオン水のみを添加した。
インキュベート開始から１時間後、この溶液を２２０ｎｍのフィルターでろ過し、清澄なミセル溶液を得、この溶液中のコレステロール濃度を測定した。結果を、図１及び図２に示す。
(Test method)
To a 15 mM phosphate buffer (pH 6.8), 0.5 mM cholesterol, 6.6 mM Na taurocholate, 0.6 mM egg yolk lecithin, 132 mM Nacl were added, and bile acid mixed micelles were prepared by ultrasonication.
These bile acid micelles were sealed with argon gas and kept at 37 ° C. for 24 hours to stabilize the micelles, and then dissolved in deionized water so that the above eight types of catechins had a final concentration of 1000 μM or 2000 μM, respectively. And incubated for 1 hour. At this time, the micelle solution became cloudy and precipitated in several catechin addition groups. In addition, only deionized water was added to the catechin-free group.
One hour after the start of the incubation, this solution was filtered through a 220 nm filter to obtain a clear micelle solution, and the cholesterol concentration in this solution was measured. The results are shown in FIG. 1 and FIG.
（結果）
図１を見ると、エステル型カテキンである（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの胆汁酸ミセルへの添加は、ミセル中のコレステロール濃度を添加量依存的に減少させた。その作用は、１０００μＭ添加では、（−）ＥＧＣｇ、（−）ＧＣｇ、（−）Ｃｇは、（−）ＥＣｇに比較して強い低下作用を示した（Ｐ＜０．０５）。
前者の３種のカテキンのうちでは、（−）ＧＣｇが最も低下作用が強く、（−）ＥＧＣｇに対して有意に低下（Ｐ＜０．０５）し、次いで（−）Ｃｇ、（−）ＥＧＣｇの順であった。
他方、図２を見ると、遊離型カテキンである（−）ＥＧＣ、（−）ＥＣ、（−）ＧＣ及び（−）Ｃｇは、胆汁酸ミセル中のコレステロール濃度はほとんど低下しなかった。
(result)
Referring to FIG. 1, addition of ester-type catechins (-) EGCg, (-) ECg, (-) GCg and (-) Cg to bile acid micelles depends on the cholesterol concentration in the micelles depending on the amount of addition. Decreased. As for the effect, when added at 1000 μM, (−) EGCg, (−) GCg, and (−) Cg showed a strong lowering effect compared to (−) ECg (P <0.05).
Among the former three catechins, (−) GCg has the strongest lowering effect, significantly (P <0.05) lower than (−) EGCg, and then (−) Cg, (−) EGCg It was in order.
On the other hand, when FIG. 2 is seen, (-) EGC, (-) EC, (-) GC, and (-) Cg which are free catechins hardly decreased the cholesterol concentration in the bile acid micelle.
（考察）
以上の結果、カテキンのガレートエステルはエピ体だけでなく、異性体も胆汁酸混合ミセル中のコレステロールを沈殿させ、ミセルから脱離させていることが明らかとなった。
さらに、異性体である（−）ＧＣｇ及び（−）Ｃｇは、エピ体である（−）ＥＧＣｇ及び（−）ＥＣｇよりも作用が強いと考えることができる。
(Discussion)
As a result, it was revealed that gallate esters of catechin not only epi form but also isomers precipitate cholesterol in bile acid mixed micelles and desorb them from micelles.
Furthermore, it can be considered that the isomers (−) GCg and (−) Cg have stronger action than the epimers (−) EGCg and (−) ECg.
＜試験２＞
異性化カテキン混合物による相乗効果を検討すべく、試験１と同じ方法を用いて、（−）ＧＣｇ及び（−）Ｃｇを含むエステル型カテキン混合物（実施例１の飲料）、含まないエステル型カテキン混合物（テアフラン９０Ｓ）、ＥＧＣｇの三者のコレステロール吸収阻害効果を図３に示し、比較検討した。
<
In order to examine the synergistic effect of the isomerized catechin mixture, using the same method as in Test 1, the ester type catechin mixture containing (−) GCg and (−) Cg (the beverage of Example 1), the ester type catechin mixture not containing (Theafuran 90S) and EGCg's three cholesterol absorption inhibitory effects are shown in FIG.
なお、（−）ＧＣｇ及び（−）Ｃｇを含むエステル型カテキン混合物として下記実施例１の飲料を用い、この実施例飲料から試験１同様に胆汁酸混合ミセルを調製した。
また、（−）ＧＣｇ及び（−）Ｃｇを含まないエステル型カテキン混合物としてテアフラン９０Ｓ（伊藤園製緑茶抽出物、組成は表１参照）を用い、この実施例飲料から試験１同様に胆汁酸混合ミセルを調製した。
A bile acid mixed micelle was prepared in the same manner as in Test 1 from the beverage of Example 1 below as the ester-type catechin mixture containing (−) GCg and (−) Cg.
Further, as the ester type catechin mixture not containing (−) GCg and (−) Cg, Teafuran 90S (Itoen Green Tea Extract, see Table 1 for the composition) was used, and this example beverage was mixed with bile acid micelles as in Test 1. Was prepared.
この結果、ＥＧＣｇに比べて、エステル型カテキンの混合物すなわち（−）ＧＣｇ及び（−）Ｃｇを含む混合物の方が高い活性を示すことが分かった。 As a result, it was found that a mixture of ester catechins, that is, a mixture containing (−) GCg and (−) Cg showed higher activity than EGCg.
＜試験３＞
テアフラン９０Ｓ（伊藤園製カテキンエキス、組成は表１参照）を１４５０ｍｇ／Ｌの濃度となるように６０℃の温水に溶解させ、３５℃に冷却後ビタミンＣを３００ｍｇ／Ｌ添加し、次いでサイクロデキストリンを１重量％、緑茶エキスを０．２重量％、重曹を３００ｍｇ／Ｌを加え、蒸留水で最終的に１ｋｇに調製してカテキン溶液を得た。この際、１缶当たりポリフェノールは２５０ｍｇ含有していた。
このようにして得られたカテキン溶液を、９５℃に加熱した後、缶に充填して１２３℃・１０分間の加熱処理を行うか、或いは、９５℃に加熱した後、１３３．５度・４５秒の加熱処理を行ってＰＥＴボトルに充填し、各工程におけるカテキンの含有量を測定し、それぞれの含有量（ｍｇ／Ｌ）を表２に示し、カテキンの異性化率（変化率％）を表３に示した。
<Test 3>
Teafuran 90S (Itoen catechin extract; see Table 1 for composition) was dissolved in warm water at 60 ° C to a concentration of 1450 mg / L, cooled to 35 ° C, vitamin C was added at 300 mg / L, then cyclodextrin was added. 1% by weight, 0.2% by weight of green tea extract and 300 mg / L of baking soda were added, and finally adjusted to 1 kg with distilled water to obtain a catechin solution. At this time, 250 mg of polyphenol was contained per can.
The catechin solution thus obtained is heated to 95 ° C. and then filled into a can and subjected to heat treatment at 123 ° C. for 10 minutes, or after heating to 95 ° C., 133.5 degrees 45 ° Perform heat treatment for 2 seconds and fill the PET bottle, measure the content of catechin in each step, show each content (mg / L) in Table 2, and show the isomerization rate (change rate%) of catechin It is shown in Table 3.
ここで、飲料中における（−）ＥＧＣｇ、（−）ＧＣｇ、（−）ＥＣｇ及び（−）Ｃｇのコレステロール低下作用に関する寄与率を求めると、試験１より、（−）ＥＧＣｇ、（−）ＧＣｇ、（−）ＥＣｇ及び（−）Ｃｇは１００μＭにおけるミセル中の残存コレステ
ロール濃度は２７２、２４４、３３７、２６２であるから、沈殿させたコレステロールは、初期値４２５μＭとの差をとって１５３、１８１、８８、１６３となり、１μＭ当たりのコレステロール沈殿能は、１．５３、１．８１、０．８８、１．６３となる。
他方、本試験飲料１９０ｍＬ中に含まれるカテキン組成を、（−）ＥＧＣｇ：（−）ＧＣｇ：（−）ＥＣｇ：（−）Ｃｇ＝５１．３ｍｇ（５８９．５μＭ）：６２．７ｍｇ（７２０．５μＭ）：１９．０ｍｇ（２２６．２μＭ）：１７．０ｍｇ（２０２．４μＭ）とすると、上記の１μＭ当たりのコレステロール沈殿能より、本試験飲料１９０ｍＬ中に含まれるカテキンのコレステロール低下作用に関する寄与率は、（−）ＥＧＣｇ：（−）ＧＣｇ：（−）ＥＣｇ：（−）Ｃｇ＝３３．０：４７．７：７．３：１２．０（％）と算出できる。
Here, when the contribution rate regarding the cholesterol lowering action of (−) EGCg, (−) GCg, (−) ECg and (−) Cg in the beverage was determined, from Test 1, (−) EGCg, (−) GCg, (−) ECg and (−) Cg had residual cholesterol concentrations in micelles at 100 μM of 272, 244, 337, and 262. Therefore, the precipitated cholesterol was different from the initial value of 425 μM at 153, 181, and 88. 163, and the cholesterol precipitation ability per μM is 1.53, 1.81, 0.88, and 1.63.
On the other hand, the catechin composition contained in 190 mL of the test beverage was determined as follows: (−) EGCg: (−) GCg: (−) ECg: (−) Cg = 51.3 mg (589.5 μM): 62.7 mg (720.5 μM) ): 19.0 mg (226.2 μM): 17.0 mg (202.4 μM) From the cholesterol precipitation ability per 1 μM described above, the contribution rate related to the cholesterol lowering effect of catechin contained in 190 mL of the test beverage is (−) EGCg: (−) GCg: (−) ECg: (−) Cg = 33.0: 47.7: 7.3: 12.0 (%).
＜試験４＞
１）対象者
本試験は、健常な生活を営む２０歳以上の男性のうち、血清総コレステロールが２００ｍｇ／ｄＬ以上２８０ｍｇ／ｄＬ以下の境界領域及び軽度高血清コレステロール値にある被験者４２名を、試験に直接参加しない医師により抽出した。
対象者は病院での加療を受けていない者であることを条件とし、入院や通院による脂質降下剤や降圧剤等の薬剤の服用者、重篤な肝機能障害、腎障害、呼吸器障害、内分泌障害、心血管障害のある者は対象から除外した。
試験開始にあたっては、４２名の被験者をＡ群、Ｂ群、Ｃ群の3群にわけ、各群１４名
とした。開始時の各群の血圧や総コレステロール値に差はなかった。
<
1) Subjects This study was conducted on 42 subjects with a total serum cholesterol level of 200 mg / dL to 280 mg / dL and a mild high serum cholesterol level among men over 20 years of age who are living healthy. Extracted by doctors who do not participate directly.
Subject must be a person who has not undergone medical treatment at the hospital, patients taking lipid or hypotensive drugs such as hypolipidemic or antihypertensive drugs due to hospitalization or hospital visits, severe liver dysfunction, renal disorder, respiratory disorder, Those with endocrine and cardiovascular disorders were excluded from the subjects.
At the start of the test, 42 subjects were divided into 3 groups, Group A, Group B, and Group C, with 14 members in each group. There was no difference in blood pressure or total cholesterol levels in each group at the start.
２）試験飲料
本試験には、茶カテキンを１本当たり１５０ｍｇ(茶ポリフェノールとして２５０ｍｇ:（株）伊藤園製商品名テアフラン９０Ｓ)となるよう配合した飲料１９０ｇを用いた。試
験飲料中の茶カテキン組成を表４に示す。
試験飲料には茶カテキンのほか、茶カテキンを含まない緑茶抽出液、サイクロデキストリン、ビタミンCを加えた。
また、プラセボ飲料として茶カテキン以外同成分の飲料を用いた。
2) Test Beverage In this test, 190 g of beverage was blended so that the amount of tea catechin was 150 mg per tea (250 mg as tea polyphenol: Theafranc 90S manufactured by ITO EN Co., Ltd.). Table 4 shows the tea catechin composition in the test beverage.
In addition to tea catechins, green tea extract without cyclo catechin, cyclodextrin, and vitamin C were added to the test beverage.
Moreover, the drink of the same component other than tea catechin was used as a placebo drink.
３）試験スケジュール
試験は二重盲検法により実施した。試験スケジュールを図４に示す。いずれの群も各期間の開始時及び終了時に血液検査を行った。
Ａ群には対照飲料を１日３本摂取させ、Ｂ群には試験飲料を1日２本、Ｃ群には試験飲
料を1日３本摂取させた。各群とも食事とともに1本ずつ摂取させた。
なおＢ群においては、茶カテキン以外の１日当たりの総摂取量をＡ群、Ｃ群と合わせるため、昼食時のみ対照飲料を１本摂取させた。
3) Study schedule The study was conducted in a double-blind manner. The test schedule is shown in FIG. All groups performed blood tests at the beginning and end of each period.
Group A was ingested 3 control drinks per day, Group B was ingested 2 test drinks per day, and Group C was ingested 3 test drinks per day. Each group was fed with a meal.
In Group B, one control drink was ingested only at lunch time in order to match the total daily intake other than tea catechins with Group A and Group C.
４）観察項目
全被験者に対し、血清脂質として総コレステロール(TC)、ＨＤＬ−コレステロール(HDL
-C)、ＬＤＬ−コレステロール(LDL-C)、中性脂肪(TG)を測定した。
ＴＣ,ＨＤＬ−Ｃ及びＴＧについては酵素法にて測定した。ＬＤＬ−ＣについてはFriedewa1dらの式(LDL-C=TC-HDL-C-TG/5)によって算出した。
また健康状態を確認するため、ＢＵＮ、尿酸、総タンパク、ＡＬＰ、ＧＯＴ、ＧＰＴ、ＬＤＨ、γ−ＧＴＰ、ＣＰＫ、Ｎａ、Ｋ、Ｃａ、Ｃｌ、Ｆｅ、ＵＩＢＣ、フェリチン、ＨｂＡ1ｃ、ヘモグロビン、赤血球数、白血球数、血小板数及びヘマトクリットを測定した
。さらに各採血前３日間、食事調査及び運動量調査を行った。食事については被験者に食事調査票に記入させ、「五訂日本食品標準成分表」に準拠して栄養計算を行った。運動量については全被験者に万歩計（登録商標）を配布し、１日の総歩数を記入させた。
なお、採血は早朝空腹時に行った。各採血日には医師による診察を行い、体調の変化について観察を行った。
4) Observation items Total cholesterol (TC), HDL-cholesterol (HDL) as serum lipids for all subjects
-C), LDL-cholesterol (LDL-C), and neutral fat (TG).
TC, HDL-C and TG were measured by an enzymatic method. About LDL-C, it computed by the formula (LDL-C = TC-HDL-C-TG / 5) of Friedewa1d.
In order to confirm the health condition, BUN, uric acid, total protein, ALP, GOT, GPT, LDH, γ-GTP, CPK, Na, K, Ca, Cl, Fe, UIBC, ferritin, HbA1c, hemoglobin, red blood cell count, White blood cell count, platelet count and hematocrit were measured. Furthermore, a meal survey and an exercise amount survey were conducted for 3 days before each blood collection. For meals, subjects were asked to fill out a meal survey form, and nutritional calculations were performed in accordance with the “Fiveth Japanese Food Standard Composition Table”. As for the amount of exercise, a pedometer (registered trademark) was distributed to all subjects and the total number of steps per day was entered.
Blood was collected early in the morning on an empty stomach. Each blood collection day was examined by a doctor and observed for changes in physical condition.
５）統計解析
各測定値は平均値±標準偏差で示した。有意差検定はＳＡＳ統計解析プログラムを用い、危険率を５％未満として解析を行った。
各測定値の検定は、正規性が認められた場合、多重比較検定(Dunnett法)を行った。正
規性が認められなかった場合Stea1法にて検定を行った。
5) Statistical analysis Each measured value is shown as an average value ± standard deviation. The significant difference test was performed using a SAS statistical analysis program with a risk rate of less than 5%.
As for the test of each measured value, when normality was recognized, a multiple comparison test (Dunnett method) was performed. When normality was not recognized, the test was performed by the Steal method.
６）結果
（１）栄養摂取量・運動量
試験期間中の１日当たりの栄養摂取量及び運動量を表５に示す。食事調査・運動量調査は各採血日前、平日３日間の平均値として示した。全体を通して摂取エネルギーの平均値が１６３８〜１８４６ｋｃａｌ／ｄａｙと低かったが、医師による聞き取りの結果、すべての被験者が有職者であり、食習慣として平日朝・昼食は極めて簡単な食事で済まし、平日夜及び休日にアルコールとともに多食する傾向があったためと判断された。
各群間のエネルギー摂取量には有意な差は認められなかった。また摂取開始４週時に、Ｃ群(106.1±95.6mg/d1)においてＡ群(198.O±69.3mg/d1)に比してコレステロール摂取量が有意に低かったが、一般的に一時的なコレステロール摂取の多寡が即時に血清コレステロール値に反映されることはなく、実際この時点において各群の血清脂質濃度に差が認められていないことから、特に影響はないものと考えられた。その他の各被験者の栄養摂取量及び運動量に差は認められなかった。
6) Results (1) Nutrition intake / exercise amount Table 5 shows the daily nutrient intake and exercise amount during the test period. The dietary survey / exercise survey were shown as average values for three days on weekdays before each blood collection day. The average value of energy intake was low as 1638-1846 kcal / day throughout, but as a result of interviews by doctors, all subjects were employed, and as a eating habit, weekday mornings and lunches were very simple meals. It was also judged that there was a tendency to eat a lot with alcohol on holidays.
There was no significant difference in energy intake between groups. At 4 weeks from the start of intake, cholesterol intake in group C (106.1 ± 95.6 mg / d1) was significantly lower than that in group A (198.O ± 69.3 mg / d1). The amount of cholesterol intake was not immediately reflected in the serum cholesterol level, and in fact, no difference was observed in the serum lipid concentration of each group at this time point, so it was considered that there was no particular effect. There was no difference in nutrition intake and exercise amount among other subjects.
（２）血清脂質
試験期間中の血清脂質関連検査値の推移を表６に示す。Ｃ群(3本/day)では、ＴＣ値が226.9±20.2mg/dl(摂取開始時)から203.0±22.7mg/dl(8週後)と摂取開始時に比べて有意(
ρ<O.05 by
Dunnett-test)に低下した。
開始８週後のＡ群(対照飲料群)のＴＣ値236.O±19.1mg/dlに対しても有意(ρ<O.01)に
低かった。同様にＬＤＬ−Ｃ値も141.6±22.3mg/dl(摂取開始時)から116.9±14.4mg/dl(8週後)と摂取開始時に比べて有意(ρ<O.01)に低下し、開始8週後のＡ群(対照飲料群)のＬ
ＤＬ−Ｃ値147.3±22.3mg/d1に対しても有意(ρ<0.01)に低かった。
Ｂ群(２本/day)においてもＴＣ値が236.O±25.8mg/d1(摂取開始時)から219.1±21.Omg/d1(8週後)と推移し、摂取開始８週後において、Ａ群(対照飲料群)のＴＣ値236.O±19.1mg/d1に対して低い傾向(ρ<0.1)にあった。一方、ＨＤＬ−Ｃ、ＴＧ、ＨｂＡ1ｃの各数値にはＢ群、Ｃ群とも摂取開始時に比べて有意な差は認められなかった。またＡ群(対照飲料
群)に対しても有意な差は認められなかった。
(2) Serum lipid Table 6 shows the transition of serum lipid-related test values during the test period. In Group C (3 bottles / day), the TC value was 226.9 ± 20.2 mg / dl (at the start of ingestion) to 203.0 ± 22.7 mg / dl (after 8 weeks), which was significantly higher than at the start of ingestion (
ρ <O.05 by
Dunnett-test).
The TC value 236.O ± 19.1 mg / dl of group A (control beverage group) 8 weeks after the start was also significantly lower (ρ <O.01). Similarly, the LDL-C value was significantly decreased (ρ <O.01) from 141.6 ± 22.3 mg / dl (at the start of intake) to 116.9 ± 14.4 mg / dl (after 8 weeks) at the start of intake. L of group A (control beverage group) after week
The DL-C value was 147.3 ± 22.3 mg / d1 and was significantly lower (ρ <0.01).
In Group B (2 / day), the TC value changed from 236.O ± 25.8mg / d1 (at the start of ingestion) to 219.1 ± 21.Omg / d1 (after 8 weeks). The tendency was low (ρ <0.1) with respect to the TC value 236.O ± 19.1 mg / d1 of group A (control beverage group). On the other hand, there was no significant difference in the values of HDL-C, TG, and HbA1c in both groups B and C compared to the time of ingestion. In addition, no significant difference was observed with respect to Group A (control beverage group).
（３）血液成分・ミネラル及びその他の所見
被験者の血液成分及びミネラルの推移を表７に示す。摂取期問中、Ｂ群、Ｃ群ともに開始時と比較して、赤血球数、白血球数、血小板数、ヘモグロビン、ヘマトクリット、フェリチン及びＦｅ、Ｃａ、Ｋ、Ｃｌ、Ｎａの各数値に有意な変化は認められなかった。
また各群間にも有意な差は認められなかった。
後経過観察期間後に、摂取開始時に比してＣ群でＮａの有意(ρ<0.01)な増加(141.7±1.3mg/d1→143.4±1.3mg/d1)が、Ｂ群でＣａの有意(ρ<0.05)な増加(4.7±O.2mg/d1→4.9
±O.1mg/d1)が認められたが、ともに正常範囲内であり、医師により医学的に問題ないと
判断された。
試験期間中、γ−ＧＴＰ、ＧＯＴ、ＧＰＴにも有意な変化は認められず、医師の診察時に有害事象と思われる所見も一切観察されなかった。
(3) Blood components / minerals and other findings Table 7 shows changes in blood components and minerals of the subjects. During the ingestion period, compared with the start time in both B group and C group, there are significant changes in each value of red blood cell count, white blood cell count, platelet count, hemoglobin, hematocrit, ferritin and Fe, Ca, K, Cl, Na. I was not able to admit.
There was no significant difference between the groups.
After the follow-up period, a significant (ρ <0.01) increase in Na in group C (141.7 ± 1.3 mg / d1 → 143.4 ± 1.3 mg / d1) in group C compared to the beginning of ingestion, while in group B, significant (ρ <0.05) increase (4.7 ± O.2mg / d1 → 4.9
± O.1mg / d1) was observed, but both were within the normal range, and the doctor judged that there was no medical problem.
During the test period, no significant changes were observed in γ-GTP, GOT, and GPT, and no findings that were considered to be adverse events were observed at the time of medical examination.
７）考察
本試験では、被験者に１本当たり茶ポリフェノール２５０ｍｇ、うち茶カテキンとして１５０mg(EGCg51.3mg,GCg62.7mg,ECg19.Omg,Cg17.0mg)を含む飲料を、1日２本または３本を８週間摂取させた。したがって１日当たりの摂取量は、Ｂ群で茶ポリフェノール５００ｍｇ、茶カテキンとして３００ｍｇ（EGCg102.6mg,GCg125.4mg,ECg38.Omg,Cg34.Omg)、Ｃ群で茶ポリフェノール７５０ｍｇ、茶カテキンとして４５０ｍｇ(EGCg153.9mg,GCg188.1mg,ECg57.Omg,Cg51.Omg)となる。このＣ群の１日当たり４５０ｍｇの茶カテキン摂取量は、通常の緑茶８〜９杯分の茶カテキン量に相当する。
摂取されたカテキンが食事由来コレステロール、腸管に排泄された内因性のコレメテロール及び胆汁酸ミセル中のコレステロールと不溶性沈殿を形成することによって、小腸か
らのコレステロール吸収が阻害され、糞便中に胆汁酸ならびにコレステロールが排泄される。特にエステル型カテキンは胆汁酸ミセルからのコレステロール脱離能が他のカテキン種に比べて高いことから、エステル型カテキンを主として配合している本飲料の効果は、腸管からのコレステロール吸収阻害によるものであると推察される。
また、茶カテキンは腸内乳酸菌を増殖させるなど腸内細菌叢を変化させることが知られている。食事由来の食物繊維は乳酸菌等により容易に資化され、その結果、産生されるプロピオン酸が増加する。産生されたプロピオン酸は肝臓のHMG-CoA synthase活性を阻害し、コレステロール合成を抑制することが報告されていることから、本試験の後経過観察期間後の血清コレステロール値の推移には、この機序の寄与も考えられる。すなわち茶カテキン摂取期間中は、1)腸管に排出された内因性コレステロールの再取り込み阻害、2)乳酸菌増殖に起因するコレステロール合成阻害、3)胆汁酸が腸管循環阻害を受けたことに起因するコレステロールから胆汁酸への合成の亢進によって、内因性コレステロールプールが低下するとともに胆汁中のコレステロール飽和度も低下すると考えられる。茶カテキン摂取終了後は、内因性コレステロールプールが回復して胆汁酸合成が低下した後、余剰の内因性コレステロールが血中に流出し血清コレステロール値の増加に至ると考えられる。しかしながら茶カテキン摂取開始後、血清コレステロール値の低下が顕著になるまでに４週を要していることを考慮すれば、被験者の血清コレステロール値が摂取開始前に復帰するためには若干の時間的遅延があったものと推察される。
一方、本試験においては茶カテキンによる血清ミネラル値の低下は認められなかった。加えて血清鉄やＵＩＢＣ、ヘモグロビン、ヘマトクリットの各数値にも有意な変化が認められなかった。
この結果は、茶の摂取は微量金属元素の吸収に影響を与えないとするRecordらの報告と一致する。したがって今回の検討は８週間であったが、茶カテキンを配合した茶飲料の摂取は、血清ミネラルの各数値を低下させることなく、長期にわたって摂取可能であることが確認された。
7) Discussion In this study, two or three drinks containing 250 mg of tea polyphenol per subject, 150 mg of tea catechin (EGCg51.3 mg, GCg62.7 mg, ECg19.Omg, Cg17.0 mg) per day in this study. Was ingested for 8 weeks. Therefore, the daily intake is 500 mg for tea polyphenols in group B, 300 mg for tea catechins (EGCg102.6 mg, GCg125.4 mg, ECg38.Omg, Cg34.Omg), 750 mg for tea polyphenols in group C, 450 mg for tea catechins (EGCg153 .9mg, GCg188.1mg, ECg57.Omg, Cg51.Omg). The daily intake of 450 mg of tea catechin in Group C corresponds to the amount of tea catechin for 8-9 cups of normal green tea.
Ingested catechin forms an insoluble precipitate with dietary cholesterol, endogenous cholemeterol excreted in the intestinal tract, and cholesterol in bile acid micelles, thereby inhibiting cholesterol absorption from the small intestine, and bile acids and cholesterol in the feces Is excreted. In particular, ester-type catechins have higher ability to desorb cholesterol from bile acid micelles compared to other catechin species, so the effect of this beverage mainly containing ester-type catechins is due to inhibition of cholesterol absorption from the intestinal tract. It is assumed that there is.
In addition, tea catechin is known to change the intestinal bacterial flora, such as the growth of intestinal lactic acid bacteria. Dietary dietary fiber is easily assimilated by lactic acid bacteria and the like, resulting in an increase in the amount of propionic acid produced. Propionic acid produced has been reported to inhibit hepatic HMG-CoA synthase activity and suppress cholesterol synthesis. The contribution of the beginning is also conceivable. That is, during the period of tea catechin intake, 1) inhibition of reuptake of endogenous cholesterol excreted in the intestine, 2) inhibition of cholesterol synthesis caused by the growth of lactic acid bacteria, 3) cholesterol caused by inhibition of bile acids by intestinal circulation It is considered that the increase in the synthesis of cholesterol to bile acid reduces the endogenous cholesterol pool and the cholesterol saturation in the bile. After the end of tea catechin intake, the endogenous cholesterol pool recovers and bile acid synthesis decreases, and then excess endogenous cholesterol flows into the blood, leading to an increase in serum cholesterol levels. However, taking into account that it takes 4 weeks after the start of tea catechin intake until the decrease in serum cholesterol level becomes significant, it takes some time for the serum cholesterol level of the subject to return before the start of intake. It is inferred that there was a delay.
On the other hand, in this test, no decrease in serum mineral level due to tea catechin was observed. In addition, no significant changes were observed in the values of serum iron, UIBC, hemoglobin, and hematocrit.
This result is consistent with the report by Record et al. That tea intake does not affect the absorption of trace metal elements. Therefore, although examination this time was 8 weeks, it was confirmed that the intake of tea beverages containing tea catechins can be ingested over a long period of time without lowering each value of serum minerals.
＜試験５：官能テスト＞
官能テストは、株式会社伊藤園のパネルにおいて、茶の渋味、収斂味を予め識別できるかどうかの予備テストを行った後、男女各１０名を選抜し、次の各飲料を、直前に水色による影響を避けるため赤色グラスに注いでパネルに与え、１〜５点（高い方が嗜好性に優れる）の評点法で評価させた。
<Test 5: Sensory test>
The sensory test was conducted on a panel of ITO EN Co., Ltd., after conducting a preliminary test on whether or not the astringent taste and astringent taste of tea could be identified in advance, 10 men and women were selected, and the next beverage was immediately light blue. In order to avoid the influence, it was poured into a red glass, given to the panel, and evaluated by a scoring system of 1 to 5 points (the higher one is superior in palatability).
カテキン含有飲料：温水にテアフラン９０Ｓと茶抽出エキスとを溶解して得られた飲料を缶充填後１２３℃で１０分間レトルト処理し、１０℃で冷蔵したものをパネルに供試した。 Catechin-containing beverage: A beverage obtained by dissolving Teafuran 90S and tea extract in warm water was canned, retorted at 123 ° C for 10 minutes, and refrigerated at 10 ° C for a panel.
飲料Ａ：前述のテアフラン９０Ｓを温水に溶解して得られたカテキン溶液を２００ｍＬ缶に充填し１０℃で冷蔵したものと、缶充填後１２３℃で１０分間レトルト処理後６０℃に冷却しさらに１０℃で冷蔵したものとを供試した。 Beverage A: A catechin solution obtained by dissolving the above-mentioned Theafuran 90S in warm water was filled in a 200 mL can and refrigerated at 10 ° C, and after refilling at 123 ° C for 10 minutes after filling the can, cooled to 60 ° C and further 10 A sample refrigerated at 0 ° C. was used.
飲料Ｂ：前述のテアフラン９０Ｓとポリフェノン６０（三井農林（株）製）とを、エステル型カテキン類が全カテキンの７０重量％となるように、温水に溶解して得られたカテキン溶液を２００ｍＬ缶に充填し１０℃で冷蔵したものと、缶充填後１２３℃で１０分間レトルト処理後６０℃に冷却しさらに１０℃で冷蔵したものとを供試した。 Beverage B: 200 mL can of catechin solution obtained by dissolving the above-mentioned Theafuran 90S and Polyphenon 60 (manufactured by Mitsui Norin Co., Ltd.) in warm water so that the ester type catechins are 70% by weight of the total catechins And then refrigerated at 10 ° C. and refilled at 123 ° C. for 10 minutes after filling the can and cooled to 60 ° C. and further refrigerated at 10 ° C.
飲料Ｃ：前述のテアフラン９０Ｓとポリフェノン６０（三井農林（株）製）とを、エステル型カテキン類が全カテキンの５０重量％となるように、温水に溶解して得られたカテキン溶液を２００ｍＬ缶に充填し１０℃で冷蔵したものと、缶充填後１２３℃で１０分間レトルト処理後６０℃に冷却しさらに１０℃で冷蔵したものとを供試した。 Beverage C: 200 mL can of catechin solution obtained by dissolving the above-mentioned Theafuran 90S and Polyphenon 60 (manufactured by Mitsui Norin Co., Ltd.) in warm water so that the ester type catechins are 50% by weight of the total catechins And then refrigerated at 10 ° C. and refilled at 123 ° C. for 10 minutes after filling the can and cooled to 60 ° C. and further refrigerated at 10 ° C.
これらの分析値を表８に示す。また、パネルテストの結果を表９に示す。 These analytical values are shown in Table 8. Table 9 shows the results of the panel test.
パネルテストの結果、飲みやすさと渋味とを総合した評価では、全カテキンに対するエステル型カテキン類の割合が低下するにつれてやや評価が低下したが、レトルト処理したものについてはエステル型カテキン類の割合が７０重量％以上のものはすべて良好との評価が得られた。 As a result of the panel test, in the evaluation that combined ease of drinking and astringency, the evaluation decreased slightly as the ratio of ester catechins to all catechins decreased, but the ratio of ester catechins for retort treated It was evaluated that all those having a weight of 70% by weight or more were good.
＜試験６ ストリクチニンに関する試験＞
飲料中のストリクチニン含有量とオリ発生の相関を観察するために本試験を行った。
<Test 6: Test on strictinin>
This test was conducted to observe the correlation between strictinin content in beverages and occurrence of orientation.
1. 飲料調製
１） 試験１のサンプルＮｏ．５と同様の原料茶葉の製造方法において、調湿及び揉捻の条件を調節し、得られた原料茶葉を用いて茶飲料のストリクチニン濃度と二次オリの発生状況を確認した。
即ち、各原料茶葉サンプル２０gを７０℃の蒸留水（ｐＨ５．９）８００ｍｌにて３．
５分間抽出し、メッシュ（１５０メッシュ）にて残渣を除去した。室温まで急冷し、さらに遠心分離（７０００ｒｐｍ、１０分）処理を行って不溶性画分を除去した後、Ｌ−アスコルビン酸を調合メスアップ量に対して３００ｐｐｍ加え、重曹にてｐＨ６．０に調整し、蒸留水にて全体を２０００ｍｌにメスアップした。
２） 得られた調合液を１３３℃〜１３５℃にて３０秒間ＵＨＴ殺菌後、ＰＥＴボトルに充填し急冷して容器詰茶飲料とした。
1. Beverage preparation 1) Sample no. In the same method for producing raw tea leaves as in No. 5, the conditions of humidity control and twisting were adjusted, and the resulting raw tea leaves were used to confirm the strictinin concentration of the tea beverage and the occurrence of secondary orientation.
That is, 20 g of each raw material tea leaf sample was added with 800 ml of distilled water (pH 5.9) at 70 ° C.
Extraction was performed for 5 minutes, and the residue was removed with a mesh (150 mesh). After rapidly cooling to room temperature and further performing centrifugation (7000 rpm, 10 minutes) to remove the insoluble fraction, L-ascorbic acid is added at 300 ppm with respect to the amount of the prepared mess-up, and the pH is adjusted to 6.0 with sodium bicarbonate. The whole was made up to 2000 ml with distilled water.
2) The obtained preparation liquid was UHT sterilized at 133 ° C. to 135 ° C. for 30 seconds, filled into a PET bottle, and rapidly cooled to obtain a container-packed tea beverage.
２．各項目の測定及び分析
１）ストリクチニン含有量
４種類の原料茶葉を熱水に抽出して調製した煎茶Ａ〜Ｄ及び前述のテアフラン９０Ｓの水溶液のストリクチニン含有量を測定した。調製した煎茶及びテアフラン水溶液を撹拌し
て０．４５μＭフィルターで処理した後、下記条件（ＨＰＬＣ条件・表１０）の下で高速液体クロマトグラフィー（ＨＰＬＣ）にてストリクチニン濃度を測定した。測定結果を下記表１１に示す。
2. Measurement and analysis of each item 1) Strictinin content The strictinin content of the sencha A to D prepared by extracting four kinds of raw tea leaves into hot water and the aqueous solution of theafuran 90S was measured. The prepared sencha and theafuran aqueous solution were stirred and treated with a 0.45 μM filter, and then the strictinin concentration was measured by high performance liquid chromatography (HPLC) under the following conditions (HPLC conditions / Table 10). The measurement results are shown in Table 11 below.
（ＨＰＬＣ条件）
装置：日立D−7000アドバンストHPLC、D−7000型アドバンストHPLCシステムマネージャーカラム：Wakosil−II５Ｃ18HG φ４．６×（３０＋２５０）ｍｍ
カラム温度：４０℃
流速：０．６ｍｌ／ｍｉｎ
検出：UV２８０
移動相Ａ：１５％ＭｅｔＯＨ（０．１％リン酸）
移動相Ｂ：４５％ＭｅｔＯＨ（０．１％リン酸）
(HPLC conditions)
Equipment: Hitachi D-7000 Advanced HPLC, D-7000 Advanced HPLC System Manager Column: Wakosil-II5C18HG φ4.6 × (30 + 250) mm
Column temperature: 40 ° C
Flow rate: 0.6 ml / min
Detection: UV280
Mobile phase A: 15% MetOH (0.1% phosphoric acid)
Mobile phase B: 45% MetOH (0.1% phosphoric acid)
２）オリの発生状況
３７℃にて保管し、１日後、６日後、８日後、１２日後及び１５日後に目視確認した。結果を表１１に示す。
2) Occurrence of storage The sample was stored at 37 ° C. and visually confirmed after 1 day, 6 days, 8 days, 12 days and 15 days. The results are shown in Table 11.
（実施例１）
テアフラン９０Ｓ（伊藤園製緑茶抽出物、組成は表１参照）を１４５０ｍｇ／Ｌの濃度となるように６０℃の温水に溶解させ、３５℃に冷却後ビタミンＣを３００ｍｇ／Ｌ添加し、次いでサイクロデキストリンを１重量％、重曹を３００ｍｇ／Ｌを加え、蒸留水で最終的に１ｋｇに調製してカテキン溶液を得た。得られたカテキン溶液を、９５℃に加熱した後、缶に充填して１２３℃・１０分間の加熱処理を行い、下記組成のカテキン含有飲料を作製した。
Example 1
Teafuran 90S (Itoen Green Tea Extract, see Table 1 for composition) was dissolved in warm water at 60 ° C to a concentration of 1450 mg / L, cooled to 35 ° C, vitamin C was added at 300 mg / L, then cyclodextrin 1% by weight of sodium bicarbonate and 300 mg / L of sodium bicarbonate were added and finally adjusted to 1 kg with distilled water to obtain a catechin solution. The obtained catechin solution was heated to 95 ° C., then filled into a can, and subjected to a heat treatment at 123 ° C. for 10 minutes to prepare a catechin-containing beverage having the following composition.
カテキン １５０ｍｇ
（−） ＧＣｇ ６２．７ｍｇ
（−）ＥＧＣｇ ５１．３ｍｇ
（−） ＥＣｇ １９．０ｍｇ
（−） Ｃｇ １７．０ｍｇ
ビタミンＣ ５０ｍｇ
サイクロデキストリン ５００ｍｇ
水 全体を１９０ｍＬに調製
Catechin 150mg
(-) GCg 62.7 mg
(−) EGCg 51.3 mg
(−) ECg 19.0 mg
(-) Cg 17.0 mg
Vitamin C 50mg
Cyclodextrin 500mg
Prepare the whole water to 190mL
このカテキン含有飲料は、含有するカテキンがすべてエステル型カテキン類であり（すなわち１００重量％）、エステル型カテキン類の濃度は７８９ｍｇ／Ｌ、エステル型カテキン類中の「（−）ＧＣｇ＋（−）Ｃｇ」の割合は５３．１重量％、また、（−）ＥＣｇの割合は１２．７重量％である。 In this catechin-containing beverage, the catechins contained are all ester-type catechins (ie, 100% by weight), the concentration of ester-type catechins is 789 mg / L, and “(−) GCg + (−) Cg in ester-type catechins” "Is 53.1% by weight, and (-) ECg is 12.7% by weight.
Claims (2)
エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇを合計で５００ｍｇ／Ｌ以上含有し、かつ（−）ＥＧＣｇ及び（−）ＥＣｇを２００〜６０００ｍｇ／Ｌ含有するカテキン溶液を作製し、作製したカテキン溶液をｐＨ５〜６に調製し、これを８０℃以上で加熱処理した後、濃縮及び乾燥することを特徴とするカテキン含有飲食物の製造方法。
（１） （−）ＧＣｇ及び（−）Ｃｇの合計含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の４０重量％以上である。
（２） （−）ＥＣｇの含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の２０重量％以下である。
（３） （−）ＧＣｇの含有量が、（−）ＥＣｇの含有量以上である。 Ester catechins (-) EGCg, (-) ECg, (-) GCg, and (-) Cg are combined in a total amount of 70% by weight or more of the total content of catechins, and the following (1) to A method for producing a catechin-containing food or drink characterized by satisfying the condition (3),
Ester catechins (-) EGCg, (-) ECg, (-) GCg and (-) Cg are contained in a total of 500 mg / L or more, and (-) EGCg and (-) ECg are 200 to 6000 mg / L. A method for producing a catechin-containing food or drink, comprising preparing a catechin solution containing L , preparing the prepared catechin solution at a pH of 5 to 6, heat-treating it at 80 ° C. or higher, and then concentrating and drying.
(1) The total content of (−) GCg and (−) Cg is 40 weight of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg, which are ester-type catechins % Or more.
(2) The content of (−) ECg is 20% by weight or less of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg which are ester type catechins.
(3) The content of (−) GCg is equal to or greater than the content of (−) ECg .
（１）（−）ＧＣｇ及び（−）Ｃｇの合計含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の４０重量％以上である。(1) The total content of (−) GCg and (−) Cg is 40 weights of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg, which are ester-type catechins % Or more.
（２）（−）ＥＣｇの含有量が、エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇの合計含有量の２０重量％以下である。(2) The content of (−) ECg is 20% by weight or less of the total content of (−) EGCg, (−) ECg, (−) GCg and (−) Cg which are ester type catechins.
（３）（−）ＧＣｇの含有量が、（−）ＥＣｇの含有量以上である。(3) The content of (−) GCg is not less than the content of (−) ECg.
（４）エステル型カテキン類である（−）ＥＧＣｇ、（−）ＥＣｇ、（−）ＧＣｇ及び（−）Ｃｇを合計で、０．０４０９６〜０．１２５１重量％含有する。(4) A total of 0.04096 to 0.1251% by weight of (−) EGCg, (−) ECg, (−) GCg and (−) Cg which are ester type catechins.
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