JP4997088B2 - Baked goods - Google Patents

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JP4997088B2
JP4997088B2 JP2007330518A JP2007330518A JP4997088B2 JP 4997088 B2 JP4997088 B2 JP 4997088B2 JP 2007330518 A JP2007330518 A JP 2007330518A JP 2007330518 A JP2007330518 A JP 2007330518A JP 4997088 B2 JP4997088 B2 JP 4997088B2
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baked confectionery
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洋司 亀尾
真由子 土田
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Kao Corp
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Description

本発明はカテキンを配合した焼き菓子類に関する。   The present invention relates to baked confectionery containing catechin.

カテキンには一般に広く知られている酸化防止剤としての機能の他に、α−アミラーゼ活性阻害作用、コレステロール吸収阻害作用等の生理作用があることが知られており(特許文献1、2参照)、種々の食品に配合することが近年検討さている。当該カテキンとしては、食品に添加するものであることから、茶、ブドウ、リンゴ、大豆等の植物由来のものが広く用いられている。   Catechin is known to have physiological functions such as an α-amylase activity inhibitory action and a cholesterol absorption inhibitory action in addition to the generally known function as an antioxidant (see Patent Documents 1 and 2). In recent years, it has been studied to be incorporated into various foods. As such catechins, those derived from plants such as tea, grapes, apples and soybeans are widely used since they are added to food.

一方、クッキー、ビスケット、カロリーバー等の焼き菓子類においては、軽く、食感が良いものが求められており、そのための技術として、乳化剤、油脂、糖質等の配合又はこれらの材料からなる乳化物の配合等が行なわれている。   On the other hand, in baked confectionery such as cookies, biscuits, and calorie bars, those that are light and have a good texture are required, and as a technique therefor, emulsification, fats and oils, emulsification composed of these materials, etc. Mixing of things is performed.

このような状況のため、これまで茶抽出物等を配合した焼き菓子類が種々提案されてきたが、渋み等、カテキン特有の味のため、多量に配合することは困難であった。特許文献3では、クッキーに使用する小麦粉100gに対してエピガロカテキンガレートとして228mg配合する例が開示されているが、渋みを低減するために乳化ポリフェノール類製剤として添加する技術が開示されている。しかしながら、製剤の使用形態に制約があり、より自由度の大きい風味改善技術が求められていた。
また陽イオン交換技術とエタノール沈殿技術を併用して得られた茶葉タンニン類を含有する飲食品が開示されている。具体的には、小麦粉100重量部に対し、茶葉タンニン類を約0.6重量部配合し、サクサクとした軽い歯ざわりのものが得られるとされているが、高濃度での効果については何ら言及されていない(特許文献4参照)。また抗酸化剤としてカテキンを1〜5重量%含有する食物繊維を多量含む焼成食品が開示されているが、例えば風味の点で更に改良の余地があった(特許文献5参照)。
特開昭60−156614号公報 特開平3−133928号公報 特開2001−316259号公報 特開平11−228565号公報 特開2003−250431号公報
Under such circumstances, various baked confectionery blended with tea extract and the like have been proposed so far, but it has been difficult to blend in a large amount due to the taste peculiar to catechin such as astringency. Patent Document 3 discloses an example in which 228 mg of epigallocatechin gallate is blended with 100 g of wheat flour used in cookies, but a technique of adding it as an emulsified polyphenols preparation to reduce astringency is disclosed. However, there is a restriction on the use form of the preparation, and a flavor improvement technique with a greater degree of freedom has been demanded.
Moreover, the food / beverage products containing the tea leaf tannins obtained by using together a cation exchange technique and an ethanol precipitation technique are disclosed. Specifically, it is said that about 0.6 parts by weight of tea leaf tannins is blended with 100 parts by weight of wheat flour to obtain a crisp and light texture, but there is no mention of the effect at high concentrations. (See Patent Document 4). In addition, a baked food containing a large amount of dietary fiber containing 1 to 5% by weight of catechin as an antioxidant is disclosed, but there is room for further improvement in terms of flavor, for example (see Patent Document 5).
JP-A-60-156614 JP-A-3-133828 JP 2001-316259 A JP-A-11-228565 JP 2003-250431 A

カテキンの生理作用を得るべく、例えば前述のカテキン含有植物抽出物を、小麦粉を主体とする穀粉類100重量部に対し、カテキン類として0.7重量部以上となるよう多量に配合して焼き菓子を製造すると、当該抽出物由来の苦味、渋味等が更に生じるため風味が低下してしまい嵩も低い状態となってしまう。また得られた焼き菓子の明度も低いものとなってしまうという問題が生じることが判明した。
従って、本発明の目的は、小麦粉を主体とする穀粉類100重量部に対し、カテキン類として0.7重量部以上という生理活性的に望ましい多量のカテキン類が配合され、かつ食感、明度、風味の良好な焼き菓子を提供することにある。
In order to obtain the physiological action of catechin, for example, the above-described catechin-containing plant extract is blended in a large amount so as to be 0.7 parts by weight or more as catechins with respect to 100 parts by weight of flour mainly composed of flour. Is produced, the bitterness, astringency and the like derived from the extract are further generated, so that the flavor is lowered and the bulk is also low. It was also found that there was a problem that the brightness of the baked confectionery obtained was low.
Therefore, an object of the present invention is to blend a physiologically desirable large amount of catechins of 0.7 parts by weight or more as catechins with respect to 100 parts by weight of flour mainly composed of wheat flour, and the texture, lightness, It is to provide a baked confectionery having a good flavor.

本発明者は、種々のカテキン類含有物を用いて焼き菓子を製造し、その食感、風味等について鋭意検討してきたところ、カテキン類/タンニン重量比が0.81〜1.10のカテキン類含有植物抽出精製物を用いることで、穀粉類100重量部に対してカテキン類が0.7〜7重量部配合しされるようカテキン類含有植物抽出精製物を添加し、焼成して製造された焼き菓子類が、明度が高く、喫食時に口中で口どけ感が良く食べやすいソフトな食感で、風味も良好な焼き菓子が得られることを見出した。   The present inventor has produced baked confectionery using various catechins-containing materials and has intensively studied the texture, flavor and the like. As a result, the catechins having a catechin / tannin weight ratio of 0.81 to 1.10. The catechins-containing plant extract and purified product was added and baked so that 0.7 to 7 parts by weight of the catechins was added to 100 parts by weight of the flour by using the contained plant extract and purified product. It has been found that baked confectionery has a high brightness, a soft texture that is easy to eat in the mouth when eating, and a baked confectionery with a good flavor.

すなわち、本発明は、穀粉類100重量部に対してカテキン類が0.7〜7重量部配合されるようカテキン類含有植物抽出精製物を添加し、焼成して製造された焼き菓子類であって、該カテキン含有植物抽出精製物における高速液体クロマトグラフィーで測定したカテキン類含有量と酒石酸鉄法で測定したタンニン含有量の比(以下、カテキン類/タンニン重量比という)が0.81〜1.10である焼き菓子類を提供するものである。   That is, the present invention is a baked confectionery manufactured by adding and baking a catechin-containing plant extract purified product such that 0.7 to 7 parts by weight of catechins is blended with 100 parts by weight of flour. The ratio of the catechin content measured by high performance liquid chromatography to the tannin content measured by the iron tartrate method (hereinafter referred to as catechins / tannin weight ratio) in the catechin-containing plant extract purified product is 0.81 to 1. .10 baked confectionery.

本発明の焼き菓子類は、多量のカテキン類が配合されているにもかかわらず、苦味、渋味、収斂味の出方が少なく、明度も高く、焼き菓子本来の風味(例えば、バター風味及び卵風味)も良好で、喫食時に口中でダマになりにくく食べやすい食感で、且つ、焼き菓子として求められる軽くサクサクとした食感であるという効果を有する。   The baked confectionery of the present invention has little bitterness, astringency, astringent taste, high brightness, and the original flavor of baked confectionery (for example, butter flavor and Egg flavor is also good, and it has the effect of being a texture that is easy to eat in the mouth and easy to eat at the time of eating, and a light and crunchy texture required as a baked confectionery.

本発明の焼き菓子類は、穀粉類(A)を主原料とし、穀粉類(A)100重量部に対してカテキン類が0.7〜7重量部配合されることとなるよう副原料のひとつであるカテキン類含有植物抽出精製物(B)を添加し、焼成して製造される。   The baked confectionery of the present invention is one of the auxiliary ingredients so that the catechins are blended in an amount of 0.7 to 7 parts by weight with respect to 100 parts by weight of the flours (A). A catechin-containing plant extract purified product (B) is added and baked.

本発明においてカテキン類とは、非重合体カテキン類を意味し、カテキン、ガロカテキン、カテキンガレート、ガロカテキンガレート等の非エピ体カテキン類;及びエピカテキン、エピガロカテキン、エピカテキンガレート、エピガロカテキンガレート等のエピ体カテキン類をあわせての総称である。
また、本発明においてタンニンとは上述のカテキン類に加えて、縮合型タンニン、加水分解性タンニンを含むものである。
本発明におけるカテキン類量は、実施例記載の条件における高速液体クロマトグラフィーによる測定値であり、タンニン量は、実施例記載の条件における酒石酸鉄法による測定値である。
In the present invention, catechins mean non-polymer catechins, and non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate; and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin A collective term for epi-catechins such as gallate.
Further, in the present invention, tannin includes condensed tannin and hydrolyzable tannin in addition to the catechins described above.
The amount of catechins in the present invention is a value measured by high performance liquid chromatography under the conditions described in the examples, and the amount of tannin is a value measured by the iron tartrate method under the conditions described in the examples.

本発明の焼き菓子類は、カテキン類が穀粉類100重量部に対して0.7〜7重量部配合されるよう(B)カテキン類含有植物抽出精製物を添加して製造されたものであるが、この量は、風味、生理効果、明度、体積膨張及び食感等の点から、0.8重量部以上が好ましく、1重量部以上がより好ましく、2重量部以上がさらに好ましい。上限は苦味、渋みの観点より6重量部以下が好ましく、5重量部以下がより好ましく、3重量部以下が特に好ましい。すなわち、0.8〜6重量部、特に1〜5重量部、さらに2〜5重量部であることが好ましい。   The baked confectionery of the present invention is produced by adding (B) a catechin-containing plant extract purified product such that catechins are blended in an amount of 0.7 to 7 parts by weight with respect to 100 parts by weight of flour. However, this amount is preferably 0.8 parts by weight or more, more preferably 1 part by weight or more, and further preferably 2 parts by weight or more from the viewpoints of flavor, physiological effect, lightness, volume expansion, and texture. The upper limit is preferably 6 parts by weight or less, more preferably 5 parts by weight or less, and particularly preferably 3 parts by weight or less from the viewpoint of bitterness and astringency. That is, it is preferably 0.8 to 6 parts by weight, particularly 1 to 5 parts by weight, and more preferably 2 to 5 parts by weight.

本発明においては、カテキン類/タンニン重量比が0.81〜1.10のカテキン類含有植物抽出精製物を用いる。当該精製物を用いると、カテキン類/タンニン重量比が0.81〜1.10の範囲外のもの等を用いた場合に比べて、焼き菓子類の明度が高く、体積膨張率が良く、ダマになりにくく食べやすい食感となり、さらに苦味、渋味等も低減され、風味が良好となる。   In the present invention, a catechin-containing plant extract purified product having a catechin / tannin weight ratio of 0.81 to 1.10 is used. When the purified product is used, the brightness of the baked confectionery is high, the volume expansion coefficient is good, and the use of a catechin / tannin weight ratio outside the range of 0.81 to 1.10. The texture becomes easy to eat, bitterness and astringency are reduced, and the flavor is improved.

本発明の焼き菓子類に配合されるカテキン類含有植物抽出精製物(B)のカテキン類/タンニン重量比率は、特に風味、色調の点から0.81〜1.10であり、0.82〜1.10が好ましく、さらに0.85〜1.10が好ましい。一方、カテキン類/タンニン重量比が0.81より低い場合、カテキン類を配合するために他の共雑物を多量に配合することになり、作業性及び焼き菓子の品質、特に風味に悪影響を及ぼすため好ましくない。   The catechin / tannin weight ratio of the catechin-containing plant extract purified product (B) to be blended in the baked confectionery of the present invention is 0.81 to 1.10, particularly in terms of flavor and color tone, 1.10 is preferable, and 0.85 to 1.10 is more preferable. On the other hand, when the weight ratio of catechins / tannin is lower than 0.81, a large amount of other composites are added to add catechins, which adversely affects workability and quality of baked confectionery, especially flavor. It is not preferable because it affects.

また、カテキン類含有植物抽出精製物(B)はガレート体率が75重量%以下であることが好ましい。ここで、ガレート体率とは、全カテキン類中のガレート体の量を重量%で表したものであり、全カテキン類中には、前記の如く、カテキンガレート、ガロカテキンガレート、エピカテキンガレート及びエピガロカテキンガレートといったガレート体と、カテキン、ガロカテキン、エピカテキン及びエピガロカテキンといった非ガレート体とが存在することから計算される。当該ガレート体が75重量%以下のカテキン類を用いることによって、明度が高く、体積膨張率が良好で、食感が良好で、風味が良いケーキ類を得ることが容易になる。より好ましいガレート体率は、5〜70重量%であり、さらに好ましくは10〜65重量%であり、さらに20〜60重量%の範囲が好ましく、さらに20〜45重量%が好ましく、特に20〜40重量%が好ましい。   In addition, the catechin-containing plant extract purified product (B) preferably has a gallate body ratio of 75% by weight or less. Here, the percentage of gallate body means the amount of gallate body in all catechins expressed in weight%, and in all catechins, as described above, catechin gallate, gallocatechin gallate, epicatechin gallate and It is calculated from the presence of gallate bodies such as epigallocatechin gallate and non-gallate bodies such as catechin, gallocatechin, epicatechin and epigallocatechin. By using catechins having a gallate content of 75% by weight or less, it becomes easy to obtain cakes having high brightness, good volume expansion coefficient, good texture, and good flavor. A more preferable gallate ratio is 5 to 70% by weight, further preferably 10 to 65% by weight, further preferably 20 to 60% by weight, further preferably 20 to 45% by weight, particularly 20 to 40% % By weight is preferred.

また、カテキン類含有植物抽出精製物(B)中のカテキン類濃度は40重量%以上が好ましく、より好ましくは41〜95重量%であり、さらに好ましくは45〜90重量%、特に好ましくは50〜85重量%である。   Further, the catechin concentration in the catechin-containing plant extract purified product (B) is preferably 40% by weight or more, more preferably 41 to 95% by weight, still more preferably 45 to 90% by weight, particularly preferably 50 to 50%. 85% by weight.

さらにまた、カテキン類含有植物抽出精製物(B)は、焼き菓子のカフェイン由来風味を低減させる点からカフェイン含有量が少ないものが好ましく、従って、そのカフェイン/カテキン類比(重量比)は、0.20以下、さらに0.10以下、特に0.06以下が好ましい。   Furthermore, the catechin-containing plant extract purified product (B) preferably has a low caffeine content from the viewpoint of reducing the caffeine-derived flavor of the baked confectionery, and therefore the caffeine / catechin ratio (weight ratio) is 0.20 or less, more preferably 0.10 or less, and particularly preferably 0.06 or less.

さらにまた、カテキン類含有植物抽出精製物(B)としては、茶、ブドウ、リンゴ、大豆等の抽出物の精製物が挙げられるが、このうち緑茶抽出物の精製物が好ましく、例えば緑茶抽出物や緑茶抽出物の濃縮物を精製することにより得ることができる。ここで緑茶抽出物の濃縮物とは具体的には、緑茶抽出物の濃縮物の水溶液、当該緑茶抽出物の濃縮物に緑茶抽出液を配合したもの、あるいは緑茶抽出物の粉末等が挙げられる。ここでいう緑茶抽出物の濃縮物とは、緑茶葉から熱水もしくは水溶性有機溶媒により抽出した溶液から水分を一部除去することによりカテキン類濃度を高めたものであり、形態としては、固体、水溶液、スラリー状など種々のものが挙げられる。また、緑茶抽出物とは濃縮や精製操作を行わない抽出液のことをいう。緑茶抽出物の濃縮物の市販品としては三井農林(株)「ポリフェノン」、伊藤園(株)「テアフラン」、太陽化学(株)「サンフェノン」などが挙げられる。   Furthermore, examples of the catechin-containing plant extract purified product (B) include purified products of extracts of tea, grapes, apples, soybeans, etc. Among them, a purified product of green tea extract is preferable, for example, green tea extract It can be obtained by purifying the concentrate of green tea extract. Here, the green tea extract concentrate specifically includes an aqueous solution of the green tea extract concentrate, a mixture of the green tea extract and the green tea extract, or a powder of the green tea extract. . The green tea extract concentrate mentioned here is a product obtained by increasing the concentration of catechins by partially removing water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent. , Aqueous solutions, slurries, and the like. Green tea extract refers to an extract that is not subjected to concentration or purification operations. Examples of commercially available concentrates of green tea extract include Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like.

これら緑茶抽出物の濃縮物を精製してカテキン類含有植物抽出精製物(B)を調製する方法としては緑茶抽出物の濃縮物を水又は水とエタノールなどの有機溶媒の混合物に懸濁して生じた沈殿を除去し、次いで水や有機溶媒を留去する方法が挙げられる。
また、上述の沈殿除去処理の他に、(i)緑茶抽出物に、活性炭、酸性白土及び活性白土から選ばれる少なくとも1種を添加して処理する方法;(ii)緑茶抽出物をタンナーゼ処理する方法、及び;(iii)緑茶抽出物を合成吸着剤により処理する方法等を挙げることができる。
カテキン類含有植物抽出精製物(B)としては、更に、茶葉から熱水もしくはエタノールなどの水溶性有機溶媒により抽出した抽出物を濃縮したものをさらに精製したもの、あるいは抽出物を直接精製したものであってもよい。
A method for preparing a catechin-containing plant extract purified product (B) by purifying the concentrate of these green tea extracts is produced by suspending the concentrate of green tea extract in water or a mixture of water and an organic solvent such as ethanol. In this method, the precipitate is removed, and then water and the organic solvent are distilled off.
In addition to the above-described precipitation removal treatment, (i) a method of adding and treating at least one selected from activated carbon, acid clay and activated clay to the green tea extract; (ii) tannase treatment of the green tea extract And (iii) a method of treating a green tea extract with a synthetic adsorbent.
The catechin-containing plant extract purified product (B) is a further refined product obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract. It may be.

カテキン類含有植物抽出精製物(B)の形態としては、液状、スラリー状、粉末状等のいずれでもよいが、焼き菓子類においては水を配合せず卵のみで生地を調製する場合が多く、余分な水を加えると生地粘度調整の観点から好ましくない、例えば、余分な加水により卵の配合を減らす必要が生じ、結果として本来卵の有する風味及び食感への寄与を損ねるといった悪影響がもたらされる。よって、水分率10重量%未満の粉末形態のものを用いるのが好ましい。   The form of the catechin-containing plant extract purified product (B) may be any of liquid, slurry, powder, etc., but in baked confectionery, the dough is often prepared only with eggs without blending water, Addition of excess water is undesirable from the standpoint of adjusting the dough viscosity, for example, it is necessary to reduce the composition of the egg due to excess addition of water, resulting in adverse effects such as impairing the egg's inherent flavor and texture. . Therefore, it is preferable to use a powder form having a moisture content of less than 10% by weight.

本発明の焼き菓子類は、主原料として穀粉類(A)が用いられ、副原料としてカテキン類含有植物抽出精製物(B)以外に、油脂(C)、糖類(D)、イースト、イーストフード、水、乳製品、食塩、調味料(グルタミン酸ソーダ類や核酸類)、保存剤、ビタミン、カルシウム等の強化剤、蛋白質、乳化剤、アミノ酸、化学膨張剤、フレーバー、色素、レーズン等の乾燥果実、ナッツ、小麦ふすま、全粒粉、チョコ及びチョコレート類等を適宜使用できる。
本発明の焼き菓子類は、カテキン類を0.1質量%以上含有することが好ましい。0.15質量%以上がより好ましく、0.2質量%以上が更に好ましい。カテキン類を多く含有することで、カテキンの生理作用をより効率的に得ることができる。また、カテキン類の含有量は、食味の観点より3質量%以下が好ましく、2質量%以下がより好ましい。
In the baked confectionery of the present invention, flour (A) is used as a main raw material, and in addition to a catechin-containing plant extract purified product (B) as an auxiliary raw material, oil (C), sugar (D), yeast, yeast food , Water, dairy products, salt, seasonings (sodium glutamate and nucleic acids), preservatives, vitamins, calcium and other fortifiers, proteins, emulsifiers, amino acids, chemical swelling agents, flavors, pigments, dried fruits such as raisins, Nuts, wheat bran, whole grain, chocolate, chocolates and the like can be used as appropriate.
The baked confectionery of the present invention preferably contains 0.1% by mass or more of catechins. 0.15 mass% or more is more preferable, and 0.2 mass% or more is still more preferable. By containing a large amount of catechins, the physiological action of catechins can be obtained more efficiently. Moreover, 3 mass% or less is preferable from a viewpoint of taste, and, as for content of catechin, 2 mass% or less is more preferable.

本発明に用いられる穀粉類(A)としては、小麦粉、米、とうもろこし、モチとうもろこし(ワキシーコーン)、タピオカ等由来のでんぷん類及びこれらの加工でんぷん類等が挙げられる。小麦粉としては、薄力粉が主に用いられる。一般には小麦粉の分類は小麦粉中蛋白量で定義され、薄力粉は6.5〜8%と規定される。   As the flour (A) used in the present invention, starches derived from wheat flour, rice, corn, waxy corn (waxy corn), tapioca, etc., and processed starches thereof may be mentioned. As flour, soft flour is mainly used. In general, the classification of wheat flour is defined by the amount of protein in the flour, and the flour flour is defined as 6.5-8%.

油脂(C)としては、通常焼き菓子類に用いられるものであれば配合することができ、動物性、植物性のいずれでも良く、バター、ラード、マーガリン、ショートニングなどの可塑性を持ったもの、液状油、又はそれらに水素添加をした硬化油(固形脂)、エステル交換油等、幅広いものを単独又は複数用いることができる。油脂(C)の配合量は穀粉類(A)100重量部に対して2〜90重量部が好ましく、さらに5〜80重量部、特に10〜70重量部とすることが好ましい。   Oils and fats (C) can be blended as long as they are usually used for baked confectionery, and may be animal or vegetable, and have plasticity such as butter, lard, margarine, shortening, liquid A wide variety of oils, hydrogenated hydrogenated oils (solid fats), transesterified oils, and the like can be used alone or in combination. The blending amount of the fat (C) is preferably 2 to 90 parts by weight, more preferably 5 to 80 parts by weight, and particularly preferably 10 to 70 parts by weight with respect to 100 parts by weight of the flour (A).

糖類(D)としては、通常焼き成菓子類に用いられるものであれば配合することができる。具体的にはグルコース、フルクトース、ガラクトース等の単糖類;マルトース、ショ糖、麦芽糖、水飴、異性化糖、転化糖、サイクロデキストリン、分岐サイクロデキストリン、デキストリンなどの二糖類ないし多糖類;澱粉加水分解物などの還元糖を使用することができる。これらは1種又は2種以上を組み合せて使用することができる。本発明における糖類(D)の配合量は、穀粉類100重量部に対して50〜300重量部が好ましく、さらに75〜250重量部、特に90〜200重量部とすることが作業性及び風味の点から好ましい。
また、その他の甘味料として、ソルビトール、マルチトール、キシリトールなどの糖アルコール類;スクラロース、アスパルテーム、アセスルファムカリウムなどを使用することができる。
As sugar (D), if it is normally used for baked confectionery, it can mix | blend. Specifically, monosaccharides such as glucose, fructose, galactose; disaccharides or polysaccharides such as maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin; starch hydrolysate Reducing sugars such as can be used. These can be used alone or in combination of two or more. The blending amount of the saccharide (D) in the present invention is preferably 50 to 300 parts by weight, more preferably 75 to 250 parts by weight, particularly 90 to 200 parts by weight with respect to 100 parts by weight of flour. It is preferable from the point.
As other sweeteners, sugar alcohols such as sorbitol, maltitol, and xylitol; sucralose, aspartame, acesulfame potassium, and the like can be used.

蛋白質は栄養強化や食感改善のために配合することが好ましい。蛋白質としては食感改善の観点より、水に溶解した時、粘性を呈するものであれば良く、乳蛋白質及び動植物性蛋白質等が挙げられる。乳蛋白質としてはナトリウムカゼイン、カルシウムカゼイン、レンネットカゼイン、ミルクカゼイン、ミルクホエー、ラクトアルブミン、ラクトグロブリン等が挙げられる。これら蛋白質は単独で用いても、これらから選択された2種以上の混合系で用いても良い。本発明における蛋白質の配合量は、穀粉類100重量部に対して0.01〜20重量部が好ましく、さらに0.1〜15重量部、特に0.5〜10重量部とすることが食感及び風味の点から好ましい。   The protein is preferably added for nutritional enhancement and texture improvement. As the protein, from the viewpoint of improving the texture, any protein that exhibits viscosity when dissolved in water may be used, and examples thereof include milk proteins and animal and vegetable proteins. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin and the like. These proteins may be used alone or in a mixture of two or more selected from them. The amount of protein in the present invention is preferably 0.01 to 20 parts by weight, more preferably 0.1 to 15 parts by weight, particularly 0.5 to 10 parts by weight, based on 100 parts by weight of flour. And preferred in terms of flavor.

乳化剤としては、通常焼き菓子類に用いられるものであれば配合することができ、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、レシチン誘導体等が挙げられる。これら乳化剤は単独で用いられても良いが、これらから選択された2種以上の混合系で用いられることが乳化剤自身の分散性を向上させ、かつ作業性向上及び食感、特に保存時の老化防止を達成するという理由により好ましい。本発明における乳化剤の配合量は、穀粉類100重量部に対して0.01〜15重量部が好ましく、さらに0.1〜10重量部、特に0.2〜7重量部とすることが作業性向上及び保存時の老化防止の点から好ましい。   As an emulsifier, what is normally used for baked confectionery can be mix | blended, For example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, a lecithin derivative, etc. are mentioned. These emulsifiers may be used alone, but use in a mixed system of two or more selected from these improves the dispersibility of the emulsifier itself and improves workability and texture, especially aging during storage Preferred for reasons of achieving prevention. The blending amount of the emulsifier in the present invention is preferably 0.01 to 15 parts by weight, more preferably 0.1 to 10 parts by weight, particularly 0.2 to 7 parts by weight with respect to 100 parts by weight of flour. It is preferable from the viewpoint of improvement and prevention of aging during storage.

本発明でいう焼き菓子類は、主原料として小麦粉等の穀粉類に前記の副原料と適量の卵や水を加えて生地を調製し、焼成して得られる菓子類の総称である。具体的には、クラッカーやハードビスケットなどのように食感の硬いハードタイプ;ウェハース、プレッツェル、ソフトビスケット(クッキーを含む)、タルトカップにクッキー生地を使用するタルト、パイ、メロンパンやシュークリームなどの上掛け用(パン生地やシュー生地にクッキー生地を乗せて焼成)などのように食感の柔らかいソフトタイプ;及び通常のビスケットのようにそれらの中間の食感を有するビスケットが含まれる。   The baked confectionery referred to in the present invention is a general term for confectionery obtained by adding the above-mentioned auxiliary materials and appropriate amounts of eggs and water to flour such as wheat flour as a main raw material, and preparing and baking the dough. Specifically, hard types such as crackers and hard biscuits; on wafers, pretzels, soft biscuits (including cookies), tarts that use cookie dough for tart cups, pies, melon bread and cream puffs Soft type with a texture such as for hanging (baked with cookie dough on bread dough or shoe dough); and biscuits with a texture between them like ordinary biscuits.

本発明の焼き菓子類は、前記の材料を配合した生地を焼成することにより製造できる。その製法においては生地調製にはシュガーバッター法、フラワーバッター法等の製法を用いることができる。更にカッチングハードビスケット、カッチングソフトビスケット(エンボス)、ロータリービスケット、ワイヤーカットビスケット、ルートプレスビスケット、デポジットビスケット(ドロップ)、ハンドメイドビスケットといった製法をとることもできる。その焼成条件は、前記焼き菓子の種類によって適宜決定される。   The baked confectionery of this invention can be manufactured by baking the dough which mix | blended the said material. In the production method, a dough preparation such as a sugar batter method or a flower batter method can be used. Furthermore, a manufacturing method such as a cutting hard biscuit, a cutting soft biscuit (emboss), a rotary biscuit, a wire cut biscuit, a root press biscuit, a deposit biscuit (drop), or a handmade biscuit can be used. The baking conditions are appropriately determined depending on the type of the baked confectionery.

(非重合体カテキン類の測定方法)
カテキン製剤中の非重合体カテキン類の測定は、カテキン製剤を蒸留水で希釈し、フィルター(孔径:0.8μm)でろ過後、島津製作所社製、高速液体クロマトグラフ(型式SCL−10AVP)を用い、オクタデシル基導入液体クロマトグラフ用パックドカラム L−カラムTM ODS(4.6mmφ×250mm:財団法人 化学物質評価研究機構製)を装着し、カラム温度35℃で、A液及びB液を用いたグラジエント法によって行った。移動相A液は酢酸0.1mol/L含有の蒸留水溶液、B液は酢酸0.1mol/L含有のアセトニトリル溶液とし、試料注入量は20μL、UV検出器波長は280nmの条件で行った。
(Measurement method of non-polymer catechins)
The measurement of non-polymer catechins in the catechin preparation was carried out by diluting the catechin preparation with distilled water, filtering with a filter (pore size: 0.8 μm), and then using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. Used, packed column for octadecyl group-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute), and used liquid A and liquid B at a column temperature of 35 ° C. The gradient method was used. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm.

(ケーキ類中のカテキン類の測定方法)
ケーキ類を凍結乾燥したものを15g採取し、メタノールと0.5mg/mL濃度のシュウ酸の混合溶液(重量比率8:2)を用いて30mLで2回、20mLで1回の振とう抽出を行なった。それぞれの抽出時間は10分であった。その後、抽出溶液を遠心分離にかけた(条件:2500r/min、5分)。遠心分離後の上澄み液を綿栓濾過し、分析サンプル溶液を得た。得られた分析サンプル溶液を用いて、上記「非重合体カテキン類の測定」に従い定量を行った。
(Measurement method of catechins in cakes)
15 g of lyophilized cakes were collected and subjected to shaking extraction twice with 30 mL and once with 20 mL using a mixed solution of methanol and oxalic acid at a concentration of 0.5 mg / mL (weight ratio 8: 2). I did it. Each extraction time was 10 minutes. Thereafter, the extraction solution was centrifuged (conditions: 2500 r / min, 5 minutes). The supernatant liquid after centrifugation was filtered with a cotton plug to obtain an analysis sample solution. Using the obtained analysis sample solution, quantification was performed according to the above-mentioned “Measurement of non-polymer catechins”.

(タンニンの測定方法)
タンニンの測定は酒石酸鉄法により、標準液として没食子酸エチルを用い、没食子酸の換算量として求める(参考文献:「緑茶ポリフェノール」飲食料品用機能性素材有効利用技術シリーズNo.10)。試料5mLを酒石酸鉄標準液5mLで発色させ、リン酸緩衝液で25mLに定溶し、540nmで吸光度を測定し、没食子酸エチルによる検量線からタンニンを求める。
酒石酸鉄標準液の調製:硫酸第一鉄・7水和物100mgと酒石酸ナトリウム・カリウム500mgを蒸留水で100mLとする。
リン酸緩衝液の調製:1/15mol/Lリン酸水素二ナトリウム溶液と1/15mol/Lリン酸二水素ナトリウム溶液を混合しpH7.5に調整する。
(Measurement method of tannin)
Tannin is measured by the iron tartrate method, using ethyl gallate as a standard solution, and calculated as a converted amount of gallic acid (Reference: “Green Tea Polyphenol” Functional Material Effective Use Technology Series No. 10). Color 5 mL of the sample with 5 mL of iron tartrate standard solution, dissolve in 25 mL with a phosphate buffer, measure the absorbance at 540 nm, and obtain tannin from a calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate are made up to 100 mL with distilled water.
Preparation of phosphate buffer: A 1/15 mol / L disodium hydrogen phosphate solution and a 1/15 mol / L sodium dihydrogen phosphate solution are mixed and adjusted to pH 7.5.

(カフェインの測定方法)
下記の装置を使用した。
HPLC(日立製作所社製)装置を使用。
プロッター:D−2500,ディティクター:L−4200
ポンプ:L−7100,オートサンプラー:L−7200
カラム:lnertsil ODS−2、内径2.1mm×長さ250mm
(Measurement method of caffeine)
The following equipment was used.
Uses HPLC (Hitachi, Ltd.) equipment.
Plotter: D-2500, Detector: L-4200
Pump: L-7100, Autosampler: L-7200
Column: lnersil ODS-2, inner diameter 2.1 mm × length 250 mm

分析条件は下記の通りである。
サンプル注入量:10μL,流量:1.0mL/min
紫外線吸光光度計検出波長:280nm
溶離液A:0.1mol/L酢酸水溶液,溶離液B:0.1mol/L酢酸アセトニトリル溶液
濃度勾配条件(体積%)
時間(分) 溶離液A 溶離液B
0 97 3
5 97 3
37 80 20
43 80 20
43.5 0 100
48.5 0 100
49 97 3
62 97 3
The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 1.0 mL / min
UV absorption photometer detection wavelength: 280nm
Eluent A: 0.1 mol / L acetic acid aqueous solution, eluent B: 0.1 mol / L acetic acid acetonitrile solution concentration gradient condition (volume%)
Time (min) Eluent A Eluent B
0 97 3
5 97 3
37 80 20
43 80 20
43.5 0 100
48.5 0 100
49 97 3
62 97 3

カフェインのリテンションタイムは27.2分であった。
ここで求めたエリア%から標準物質により重量%を求めた。
The retention time for caffeine was 27.2 minutes.
From the area% obtained here, the weight% was obtained from the standard substance.

(カテキン製剤水分率の測定方法)
カテキン製剤を2〜3g秤量し、105℃に設定した恒温槽に2時間入れた前後の重量差を水分量として、入れる前のカテキン製剤重量で水分量を割った値の百分率をカテキン製剤水分率とした。
(Measurement method of moisture content of catechin preparation)
Weigh 2 to 3 g of the catechin preparation and use the difference in weight before and after placing it in a thermostat set at 105 ° C. for 2 hours as the amount of water. It was.

製造例
(緑茶抽出物:ポリフェノンHG)
固形分中における非重合体カテキン類濃度は33.7重量%であった。
ガレート体率51重量%であった。
非重合カテキン類/タンニン重量比は0.69であった。
Production example (green tea extract: polyphenone HG)
The concentration of non-polymer catechins in the solid content was 33.7% by weight.
The gallate content was 51% by weight.
The weight ratio of non-polymerized catechins / tannin was 0.69.

(カテキン製剤(i)三井農林社製 POL−JK)
固形分中における非重合体カテキン類濃度は30.6重量%であった。
ガレート体率は50重量%であった。
非重合カテキン類/タンニン重量比は0.80であった。
カテキン製剤(i)の水分率は6.8重量%であった。
(Catechin preparation (i) POL-JK manufactured by Mitsui Norin)
The concentration of non-polymer catechins in the solid content was 30.6% by weight.
The gallate content was 50% by weight.
The weight ratio of non-polymerized catechins / tannin was 0.80.
The water content of the catechin preparation (i) was 6.8% by weight.

(カテキン製剤(ii)太陽化学社製 サンフェノン100S)
固形分中における非重合体カテキン類濃度は74.8重量%であった。
ガレート体率は75.7重量%であった。
非重合体カテキン類/タンニン重量比は0.77であった。
(Catechin formulation (ii) Sunphenon 100S manufactured by Taiyo Kagaku)
The concentration of non-polymer catechins in the solid content was 74.8% by weight.
The gallate content was 75.7% by weight.
The weight ratio of non-polymer catechins / tannin was 0.77.

(カテキン製剤(iii)の製造)
緑茶抽出物(ポリフェノンHG、東京フードテクノ社製)200gを常温、250r/min攪拌条件下の68重量%エタノール水溶液800g中に分散させ、酸性白土ミズカエース#600(水澤化学社製)35gを投入後、約10分間攪拌を続けた。その後、2号ろ紙でろ過した。その後、活性炭20gを添加し再び2号ろ紙でろ過した。次に孔径0.2μmメンブランフィルターによって再ろ過を行った。イオン交換水200gをろ過液に添加して、40℃、0.0272kg/cm2でエタノールを留去し、イオン交換水でカテキン類濃度を調整して緑茶抽出物を得た。さらに上記緑茶抽出物を凍結乾燥し、粉末状のカテキン製剤(iii)を得た。
カテキン製剤(iii)の固形分中における非重合体カテキン類濃度は42.3重量%であった。
カテキン製剤(iii)の非重合カテキン類/タンニン重量比は0.81であった。
カテキン製剤(iii)のガレート体率は51重量%であった。
カテキン製剤(iii)の水分率は5.4重量%であった。
(Production of catechin preparation (iii))
200 g of green tea extract (Polyphenon HG, manufactured by Tokyo Food Techno Co., Ltd.) was dispersed in 800 g of a 68 wt% ethanol aqueous solution under a stirring condition of 250 r / min at normal temperature, and 35 g of acid clay Mizuka Ace # 600 (manufactured by Mizusawa Chemical Co., Ltd.) was added. The stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, refiltration was performed using a membrane filter having a pore size of 0.2 μm. 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2 , and the concentration of catechins was adjusted with ion-exchanged water to obtain a green tea extract. Further, the green tea extract was freeze-dried to obtain a powdery catechin preparation (iii).
The concentration of non-polymer catechins in the solid content of the catechin preparation (iii) was 42.3% by weight.
The weight ratio of non-polymerized catechins / tannin in the catechin preparation (iii) was 0.81.
The gallate content of the catechin preparation (iii) was 51% by weight.
The water content of the catechin preparation (iii) was 5.4% by weight.

(カテキン製剤(iv)の製造)
緑茶抽出物(ポリフェノンHG、東京フードテクノ社製)200gを常温、250r/min攪拌条件下の95重量%エタノール水溶液800g中に分散させ、酸性白土ミズカエース#600(水澤化学社製)100gを投入後、約10分間攪拌を続けた。その後、2号ろ紙でろ過した。その後、活性炭20gを添加し再び2号ろ紙でろ過した。次に孔径0.2μmメンブランフィルターによって再ろ過を行った。イオン交換水200gをろ過液に添加して、40℃、0.0272kg/cm2でエタノールを留去し、イオン交換水でカテキン類濃度を調整して緑茶抽出物を得た。さらに上記緑茶抽出物を凍結乾燥し、粉末状のカテキン製剤(iv)を得た。
カテキン製剤(iv)の固形分中における非重合体カテキン類濃度は62.5重量%であった。
カテキン製剤(iv)の非重合カテキン類/タンニン重量比は0.94であった。
カテキン製剤(iv)のガレート体率は51重量%であった。
カテキン製剤(iv)の水分率は3.2重量%であった。
(Manufacture of catechin preparation (iv))
200 g of green tea extract (Polyphenone HG, manufactured by Tokyo Food Techno Co., Ltd.) was dispersed in 800 g of a 95 wt% ethanol aqueous solution under a stirring condition of 250 r / min at room temperature, and 100 g of acid clay Mizuka Ace # 600 (produced by Mizusawa Chemical Co., Ltd.) was added. The stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, refiltration was performed using a membrane filter having a pore size of 0.2 μm. 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2 , and the concentration of catechins was adjusted with ion-exchanged water to obtain a green tea extract. Further, the green tea extract was freeze-dried to obtain a powdery catechin preparation (iv).
The concentration of non-polymer catechins in the solid content of the catechin preparation (iv) was 62.5% by weight.
The weight ratio of non-polymerized catechins / tannin in the catechin preparation (iv) was 0.94.
The gallate content of the catechin preparation (iv) was 51% by weight.
The water content of the catechin preparation (iv) was 3.2% by weight.

(カテキン製剤(v)の製造)
緑茶葉(ケニア産、大葉種)3kgに88℃の熱水45kgを添加し、60分間攪拌バッチ抽出したのち、100メッシュ金網で粗ろ過後、抽出液中の微粉を除去する為に遠心分離操作を行い、「緑茶抽出液」36.8kg(pH5.3)を得た(緑茶抽出液中の非重合体カテキン類濃度=0.88重量%、緑茶抽出液のガレート体率=51.6重量%、カフェイン0.17重量%)。緑茶抽出液の一部を凍結乾燥し、カテキン製剤(v)を得た。カテキン製剤(v)中の固形分中における非重合体カテキン類濃度=32.8質量%、カテキン製剤(v)のガレート体率は51.6質量%、カテキン製剤(v)のカフェイン/カテキン比=0.193であった。
(Production of catechin preparation (v))
Add 45 kg of hot water of 88 ° C to 3 kg of green tea leaves (Kenya, large-leaf seed), extract with stirring for 60 minutes, perform coarse filtration with a 100 mesh wire net, and then centrifuge to remove fine powder in the extract To obtain 36.8 kg of “green tea extract” (pH 5.3) (concentration of non-polymer catechins in the green tea extract = 0.88 wt%, gallate body ratio of the green tea extract = 51.6 wt. %, Caffeine 0.17% by weight). A part of the green tea extract was lyophilized to obtain a catechin preparation (v). Non-polymer catechin concentration in solid content in catechin preparation (v) = 32.8 mass%, gallate body ratio of catechin preparation (v) is 51.6 mass%, caffeine / catechin of catechin preparation (v) The ratio was 0.193.

(カテキン製剤(vi)の製造)
緑茶葉(ケニア産、大葉種)3kgに88℃の熱水45kgを添加し、60分間攪拌バッチ抽出したのち、100メッシュ金網で粗ろ過後、抽出液中の微粉を除去する為に遠心分離操作を行い、「緑茶抽出液」36.8kg(pH5.3)を得た(緑茶抽出液中の非重合体カテキン類濃度=0.88重量%、緑茶抽出液のガレート体率=51.6重量%、カフェイン0.17重量%)。この緑茶抽出液を温度15℃に保持し、タンナーゼ(キッコーマン社製タンナーゼKTFH、500U/g)を緑茶抽出液に対して430ppmとなる濃度で添加し、55分間保持し、90℃に溶液を加熱して、2分間保持し酵素を失活させ、反応を止めた(pH5.2)。次いで70℃、6.7kpaの条件下で、減圧濃縮でBrix濃度20%まで濃縮処理を行い、更に噴霧乾燥して粉末状のタンナーゼ処理したカテキン製剤(vi)1.0kgを得た。カテキン製剤(vi)中の固形分中における非重合体カテキン類含有量30.5重量%、カテキン製剤(vi)のガレート体率31.6重量%、カテキン製剤(vi)のカフェイン/カテキン比=0.183であった。
(Manufacture of catechin preparation (vi))
Add 45 kg of hot water of 88 ° C to 3 kg of green tea leaves (Kenya, large-leaf seed), extract with stirring for 60 minutes, perform coarse filtration with a 100 mesh wire net, and then centrifuge to remove fine powder in the extract To obtain 36.8 kg of “green tea extract” (pH 5.3) (concentration of non-polymer catechins in the green tea extract = 0.88 wt%, gallate body ratio of the green tea extract = 51.6 wt. %, Caffeine 0.17% by weight). This green tea extract is maintained at a temperature of 15 ° C., tannase (Kikkoman Tannase KTFH, 500 U / g) is added to the green tea extract at a concentration of 430 ppm, maintained for 55 minutes, and the solution is heated to 90 ° C. Then, the reaction was stopped by maintaining the enzyme for 2 minutes to deactivate the enzyme (pH 5.2). Subsequently, concentration treatment was performed under reduced pressure concentration to a Brix concentration of 20% under conditions of 70 ° C. and 6.7 kpa, and further spray-dried to obtain 1.0 kg of a powdered tannase-treated catechin preparation (vi). Non-polymer catechin content in solid content in catechin preparation (vi) 30.5 wt%, catechin preparation (vi) gallate content 31.6 wt%, catechin preparation (vi) caffeine / catechin ratio = 0.183.

(カテキン製剤(vii)の製造)
酸性白土(ミズカエース#600、水澤化学社製)100gを常温、250r/min攪拌条件下の92質量%エタノール水溶液800g中に分散させ、約10分間攪拌を行った後、カテキン製剤(v)120g、カテキン製剤(vi)80gの混合物を投入し、室温のまま約3時間の攪拌を続けた(pH4.1)。その後、生成している沈殿および酸性白土を2号ろ紙で濾過した。得られたろ液にイオン交換水を417g添加し、15℃、100r/min攪拌条件下で約5分間攪拌を行った。その混合溶液を小型冷却遠心分離機を用い(日立工機社製)、操作温度15℃で析出した濁り成分を分離した(6000rpm、5分)。分離した溶液を活性炭(クラレコールGLC、クラレケミカル社製)30gと接触させ、続けて0.2μmメンブランフィルターによってろ過を行った。その後、凍結乾燥してカテキン製剤(vii)を得た。
カテキン製剤(vii)中には固形分中における非重合体カテキン類59.5重量%が含まれており、ガレート体率は44.1重量%、カテキン/タンニン比=0.928、水分率は4.6重量%であった。
(Manufacture of catechin preparation (vii))
100 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) was dispersed in 800 g of a 92% by mass ethanol aqueous solution under stirring conditions of 250 r / min at room temperature and stirred for about 10 minutes, and then catechin preparation (v) 120 g, A mixture of 80 g of the catechin preparation (vi) was added, and stirring was continued for about 3 hours at room temperature (pH 4.1). Thereafter, the formed precipitate and acid clay were filtered with No. 2 filter paper. To the obtained filtrate, 417 g of ion-exchanged water was added, and the mixture was stirred for about 5 minutes at 15 ° C. and 100 r / min. The mixed solution was separated using a small refrigerated centrifuge (manufactured by Hitachi Koki Co., Ltd.) to separate the turbid components deposited at an operating temperature of 15 ° C. (6000 rpm, 5 minutes). The separated solution was brought into contact with 30 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.), followed by filtration through a 0.2 μm membrane filter. Thereafter, it was freeze-dried to obtain a catechin preparation (vii).
The catechin preparation (vii) contains 59.5% by weight of non-polymer catechins in the solid content, the gallate body ratio is 44.1% by weight, the catechin / tannin ratio = 0.929, and the water content is It was 4.6% by weight.

(カテキン製剤(viii)の製造)
カテキン製剤(vi)85gを、脱イオン水8415gに25℃で30分間撹枠溶解した(タンナーゼ処理液)。ステンレスカラム1(内径110mm×高さ230mm、容積2185mL)に合成吸着剤SP−70(三菱化学(株)製)を2048mL充填した。タンナーゼ処理液8200g(4倍容積対合成吸着剤)をSV=1(h-1)でカラム1に通液し透過液は廃棄した。次いでSV=1(h-1)で2048mL(1倍容積対合成吸着剤)の水で洗浄した。水洗後、50質量%エタノール水溶液をSV=1(h-1)で4096mL(2倍容積対合成吸着剤)を通液し、「樹脂処理品1」4014g(pH4.58)を得た。この抽出物中には非重合体カテキン類1.89質量%が含まれており、非重合体カテキン類組成物のガレート体率は36.2%であった。又、カフェイン0.281質量%であった。茶抽出物の固形分中の非重合体カテキン類60.1質量%であった。次いで、ステンレスカラム2(内径22mm×高さ145mm、容積55.1mL)に粒状活性炭太閤SGP(フタムラ化学(株)製)を8.5g充填した。「樹脂処理品1」1000gをSV=1(h-1)でカラム2に通液した(活性炭の量はタンナーゼ処理した緑茶抽出物に対して0.4)。さらに凍結乾燥してカテキン製剤(viii)を得た。このカテキン製剤(viii)には固形分中における非重合体カテキン類77.6重量%が含まれており、ガレート体率は26.1重量%、カテキン/タンニン比=1.072、水分率は3.7重量%であった。
(Manufacture of catechin preparation (viii))
85 g of the catechin preparation (vi) was dissolved in 8415 g of deionized water at 25 ° C. for 30 minutes (tannase treatment solution). A stainless steel column 1 (inner diameter 110 mm × height 230 mm, volume 2185 mL) was charged with 2048 mL of synthetic adsorbent SP-70 (manufactured by Mitsubishi Chemical Corporation). 8200 g of tannase treatment solution (4 volumes vs. synthetic adsorbent) was passed through column 1 at SV = 1 (h −1 ), and the permeate was discarded. It was then washed with 2048 mL (1 volume vs. synthetic adsorbent) of water at SV = 1 (h −1 ). After washing with water, 4096 mL (2 volumes vs. synthetic adsorbent) of 50 mass% ethanol aqueous solution was passed at SV = 1 (h −1 ) to obtain 4014 g of “resin-treated product 1” (pH 4.58). This extract contained 1.89% by mass of non-polymer catechins, and the gallate content of the non-polymer catechins composition was 36.2%. Moreover, it was 0.281 mass% of caffeine. The non-polymer catechins in the solid content of the tea extract was 60.1% by mass. Next, 8.5 g of granular activated carbon Taiho SGP (Futamura Chemical Co., Ltd.) was packed in a stainless steel column 2 (inner diameter 22 mm × height 145 mm, volume 55.1 mL). 1000 g of “resin-treated product 1” was passed through column 2 at SV = 1 (h −1 ) (the amount of activated carbon was 0.4 relative to the tannase-treated green tea extract). Further, the product was freeze-dried to obtain a catechin preparation (viii). This catechin preparation (viii) contains 77.6% by weight of non-polymer catechins in the solid content, the gallate content is 26.1% by weight, the catechin / tannin ratio is 1.072, and the water content is 3.7% by weight.

Figure 0004997088
Figure 0004997088

実施例1〜6及び比較例1〜3
<焼き菓子の調製>
表1記載の分量の原材料を用い、下記の方法により実施例1〜6及び比較例1〜3の焼き菓子を調製した。
1)材料a(マーガリン、無塩バター、上白糖、脱脂粉乳)を秤量後ミキサー(Hobart社製 N50 MIXER(5コートミキサー))に入れ、ビーターを用いて低速30秒撹拌後、さらに中速にて撹拌比重0.90の生地を調製した。
2)上記1)を低速30秒撹拌しながら、卵を溶いたものを3分割して加えた。最初の1回の卵の添加は添加後、低速30秒撹拌を行い、2回目の添加時に食塩を卵水に溶解させた状態で加え、同時にカテキン製剤をミキサーに直接投入し、低速にて30秒撹拌を行った。
上記終了後、ミキサーの壁に付着した油をかき落とした後、最後の卵を加え、低速30秒撹拌後、さらに均一なクリーム状になるまで中速にて撹拌を行った(中速撹拌時間2分)
3)上記2)に薄力粉を入れ、低速45秒撹拌をした。
4)上記3)を20g秤量し、縦72mm×横22mm×高さ14mmの長方形の焼き型に詰め、剥離紙を敷いた展板にならべ、型に詰めた生地表面に6個の穴をつまようじであけた。:展板1枚当たり、4個/4個/4個ずつ3列に並べ、計12個を並べた。
5)上記展板の下にさらに2枚の展板を重ね、表面にアルミホイルをかけた。
6)焼成はオーブン中、160℃にて焼成を行った。アルミホイルをかぶせて20分間焼成、アルミを外した後18分間焼成を行い、焼き菓子を調製した。
7)焼成後網の上で室温下20分冷却後、チャック付きポリエチレン袋に入れ、20℃恒温室にて1晩放置し、物性測定を行った。結果を表2に示す。なお、実施例2で得られた焼き菓子のカテキン含有量は0.38質量%であり、ガレート体率は46質量%であった。
Examples 1-6 and Comparative Examples 1-3
<Preparation of baked confectionery>
Using the amounts of raw materials listed in Table 1, Examples 1 to 6 and Comparative Examples 1 to 3 were prepared by the following method.
1) Material a (margarine, unsalted butter, super white sugar, skim milk powder) is weighed and then placed in a mixer (N50 MIXER (5 coat mixer) manufactured by Hobart). A dough having a stirring specific gravity of 0.90 was prepared.
2) While the above 1) was stirred at a low speed for 30 seconds, the melted egg was added in three portions. In the first addition of egg, the mixture is stirred at a low speed for 30 seconds after the addition, and the salt is dissolved in the egg water at the second addition, and at the same time, the catechin preparation is directly fed into the mixer, and is added at a low speed for 30 seconds. Stirring was performed for 2 seconds.
After finishing the above, the oil adhering to the wall of the mixer was scraped off, the last egg was added, stirred at low speed for 30 seconds, and then stirred at medium speed until a more uniform cream (medium speed stirring time 2) Min)
3) The weak flour was put into the above 2) and stirred at a low speed for 45 seconds.
4) Weigh 20g of 3) above, pack it in a rectangular baking mold 72mm long x 22mm wide x 14mm high, place it on a display board with release paper, and pick up 6 holes on the surface of the dough packed in the mold. Opened. : 4 pieces / 4 pieces / 4 pieces were arranged in 3 rows per exhibition board, and a total of 12 pieces were arranged.
5) Two more display plates were stacked under the display plate, and an aluminum foil was applied to the surface.
6) Firing was performed at 160 ° C. in an oven. Baked with aluminum foil for 20 minutes, removed aluminum, and baked for 18 minutes to prepare baked confectionery.
7) After firing, after cooling at room temperature for 20 minutes on a net, it was placed in a polyethylene bag with a chuck and allowed to stand in a constant temperature room at 20 ° C. overnight to measure physical properties. The results are shown in Table 2. In addition, the catechin content of the baked confectionery obtained in Example 2 was 0.38% by mass, and the gallate body ratio was 46% by mass.

<評価方法>
(1)色差測定
ラボ焼成焼き菓子表面(上面)の色の評価を行うため、分光式色差計(Spectro Color
Meter SE2000:NIPPON DENSHOKU社製)を用いて色差を測定し
た。
<Evaluation method>
(1) Color difference measurement In order to evaluate the color of the laboratory baked confectionery surface (upper surface), a spectroscopic color difference meter (Spectro Color)
Color difference was measured using Meter SE2000: NIPPON DENSHOKU).

(2)体積測定
「レーザー体積計測機WinVM200」(ASTEX社製)を用い焼き菓子の体積を測定した。測定モードは2CCD精度計測にて行った。
(2) Volume measurement The volume of the baked confectionery was measured using a “laser volume measuring device WinVM200” (manufactured by ASTEX). The measurement mode was 2CCD accuracy measurement.

(3)針貫通時最大応力
島津製作所製Texture analyzer「EZtest」を用い焼き菓子の貫通強度測定を行った。具体的には測定ソフト SHikiBUレオメーターにおける切断試験モードでの測定を行った。
測定試料(焼き菓子)を直径50mm×高さ45mmの円筒形抜き型の上にのせ、300mm/minの速度で直径5mmの針形状治具が試料を貫通する際の最大応力を測定した。
(3) Maximum stress at the time of needle penetration The penetration strength of the baked confectionery was measured using a texture analyzer “EZtest” manufactured by Shimadzu Corporation. Specifically, measurement was performed in the cutting test mode in the measurement software SHikiBU rheometer.
The measurement sample (baked confectionery) was placed on a cylindrical punching die having a diameter of 50 mm and a height of 45 mm, and the maximum stress when the needle-shaped jig having a diameter of 5 mm penetrated the sample at a speed of 300 mm / min was measured.

Figure 0004997088
Figure 0004997088

<食感・風味官能評価>
◎:カテキン無添加の焼き菓子と同様にほとんど問題無く良好である。
○:カテキン無添加の焼き菓子と比較して、若干劣るがまだ良好なレベルである。
△:カテキン無添加の焼き菓子と比較して、劣るがまだ食べることができるレベルである。
×:カテキン無添加の焼き菓子と比較して、非常に劣り、食べることができないレベルである。
<Eating texture and flavor sensory evaluation>
A: As with baked confectionery with no catechin added, it is good with almost no problems.
○: Compared with baked confectionery without catechin addition, it is slightly inferior but still at a good level.
(Triangle | delta): It is a level which can still be eaten although it is inferior compared with baked confectionery without catechin addition.
X: Compared with baked confectionery with no catechin added, the level is very inferior and cannot be eaten.

表2から明らかなとおり、カテキン製剤(iii)、(iv)、(vii)、及び(viii)をそれぞれ焼き菓子に配合したものは、カテキン配合量を同一にするよう比較カテキン製剤(カテキン製剤(i)及び(ii))をそれぞれ配合したものと比較して、焼き菓子本来の風味であるバター風味及び卵風味が維持された。
さらにこれらは焼き菓子本来の明るい色が維持され、体積の向上が確認できた。
特に体積向上効果についてはカテキン製剤を配合しない対照例と比較しても高く、配合量5%でその傾向は顕著であった。
物性においても比較カテキン製剤(カテキン製剤(i)及び(ii))に見られる硬さの増加がなく、結果として食べやすさが向上した。さらに食感においては口の中でかたまりになり飲み込みにくくなる傾向が抑えられ、ダマになりにくさの向上が確認できた。
カテキン由来の風味においても比較カテキン製剤(カテキン製剤(i)及び(ii))と比較して、苦味、渋味、収斂味の出方が少なく、風味上好ましかった。
As is apparent from Table 2, when the catechin preparations (iii), (iv), (vii), and (viii) were respectively added to the baked confectionery, the comparative catechin preparation (catechin preparation ( The butter flavor and egg flavor, which are the original flavors of baked confectionery, were maintained as compared with the blends of i) and (ii)).
In addition, the original bright color of the baked confectionery was maintained, and an improvement in volume was confirmed.
In particular, the volume improvement effect was higher than that of the control example in which no catechin preparation was blended, and the tendency was remarkable at the blending amount of 5%.
Also in physical properties, there was no increase in hardness seen in the comparative catechin preparations (catechin preparations (i) and (ii)), and as a result, the ease of eating was improved. Furthermore, in the texture, the tendency to clump in the mouth and become difficult to swallow was suppressed, and an improvement in the difficulty of becoming lumpy was confirmed.
Also in the flavor derived from catechin, compared with the comparative catechin preparations (catechin preparations (i) and (ii)), the taste of bitterness, astringency and astringency was less, and the taste was preferable.

Claims (5)

穀粉類100重量部に対してカテキン類が2〜5重量部配合されるようカテキン類含有植物抽出精製物を添加し、焼成して製造された焼き菓子類であって、該カテキン含有植物抽出精製物における高速液体クロマトグラフィーで測定したカテキン類含有量と酒石酸鉄法で測定したタンニン含有量の比(カテキン類/タンニン重量比)が0.81〜1.10である焼き菓子類。 A baked confectionery manufactured by adding a catechin-containing plant extract and purified product so that 2 to 5 parts by weight of catechins are blended with 100 parts by weight of flour, the catechin-containing plant extraction and purification baked confectionery ratio of HPLC catechins were measured in over content and tannin content, as measured by the ferrous tartrate method (Ca catechins / tannins weight ratio) is 0.81 to 1.10 in the object. 焼き菓子固形分中のカテキン類含有量が0.1〜3質量%である、請求項1記載の焼き菓子類。   The baked confectionery according to claim 1, wherein the catechin content in the baked confectionery solid content is 0.1 to 3% by mass. カテキン類含有植物抽出精製物が緑茶抽出物の精製物である請求項1又は2記載の焼き菓子類。   The baked confectionery according to claim 1 or 2, wherein the catechin-containing plant extract purified product is a purified product of green tea extract. カテキン類含有植物抽出精製物を水分率10重量%未満の粉末形態で添加して得られたものである請求項1〜3の何れか一項に記載の焼き菓子類。   The baked confectionery according to any one of claims 1 to 3, which is obtained by adding a catechin-containing plant extract purified product in a powder form having a moisture content of less than 10% by weight. 焼き菓子類がクッキー、ビスケット、カロリーバー及びクラッカーからなる群より選択されるものである請求項1〜4の何れか一項に記載の焼き菓子類。   The baked confectionery according to any one of claims 1 to 4, wherein the baked confectionery is selected from the group consisting of cookies, biscuits, calorie bars and crackers.
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