JP5435585B2 - Flour food and method for producing flour food - Google Patents

Description

The present invention relates to a method for producing a grain flour food and flour foods.

  Breads, noodles, cookies, etc. produced by kneading powdered tea, green tea, etc. into flour are on the market.

  In addition, the components contained in tea leaves that have been produced have various medicinal and health functionalities, such as green tea catechins, such as epigallocatechin gallate, and theaflavins, which are red pigments for black tea. It has been known. Specifically, for catechins, antioxidant, antitumor, blood cholesterol elevation suppression, blood sugar level reduction, etc., for methylated catechins, anti-allergy, hay fever prevention, etc., for theaflavins, antioxidant, GABA (γ-aminobutyric acid) such as antitumor, blood glucose level lowering, platelet aggregation inhibition, caffeine has central nervous excitement, cardiotonia, diuresis, metabolism promoting action, theanine has blood pressure lowering, cranial nerve function regulating action, etc. Saponin has anti-asthma, antibacterial, anti-hypertensive, and anti-hypertensive functions such as antihypertensive, anti-obesity, anti-oxidation, etc. Each is known.

  In order to impart these functionalities to foods made from flour, for example, Patent Literature 1 below describes that catechins purified from tea are added to bread dough to produce bread.

  On the other hand, Patent Documents 2 to 5 below describe that theaflavins are produced from catechins contained in tea leaves using the enzyme of fresh tea leaves, and a tea beverage containing abundantly this is produced. .

JP 2008-200032 A International Publication No. 2009/119109 International Publication No. 2009/119112 International Publication No. 2009/119113 International Publication No. 2009/119111

  Fresh tea leaves contain various enzymes such as enzymes that generate functional ingredients, aromas, flavor components, etc. of tea or that are brewed in the tea making process.

  Bread, noodles, cookies, etc. produced by kneading powdered tea, matcha tea, etc., on the market are mostly foods with a bright green tea color, and the amount of powdered tea, matcha tea is very small, Since the enzyme of fresh tea leaves was inactivated during the process of tea ripening, sterilization, etc., it was not a food that could be expected to have the functionality of enzymes contained in fresh tea leaves.

  In addition, in the case of adding a tea component such as catechins purified from tea as in Patent Document 1, the enzyme of fresh tea leaves is inactivated or removed in the purification process of the specific tea component. End up.

  On the other hand, Patent Documents 2 to 5 describe using enzymes contained in fresh tea leaves. However, it is a technique for producing tea beverages or theaflavins, and is not a technique used for foods made from flour.

  Thus, conventionally, there has been no idea of utilizing the enzyme contained in fresh tea leaves for improving the texture and flavor of flour foods such as breads, noodles, and cookies, and adding physiologically active ingredients.

  The object of the present invention is to improve the texture and flavor of flour foods by enzymes contained in fresh tea leaves, and to add physiologically active ingredients consisting of tea polyphenols, their degradation products, free amino acids and the like produced by the enzymes. It is to provide flour foods that are abundant.

To achieve the above object, one aspect of the present invention, the fresh tea leaves or processed product thereof is not impaired enzymatic activity, and grain flour, and water, at least mixed as a raw material, the raw tea leaves raw material enzyme derived from the is to provide a cereal flour food characterized in that is obtained through the step of reacting enzymatically.

In cereal flour food of the present invention contains at least theanine, mass ratio of the total amount of free amino acids to theanine 1 is preferably 2.5 to 200.

  Moreover, it is preferable that at least γ-aminobutyric acid and gallic acid are contained, and the mass ratio of gallic acid to γ-aminobutyric acid 1 is 0.3 to 4.0.

Further, it is preferable to contain lysine or 0.01mg to the cereal flour in food 100 g.

Further, it preferably contains theaflavins than 0.01mg on the grain flour in food 100 g.

  Moreover, it is preferable that the said raw tea leaf contains the tea leaf containing methylated catechin, and contains at least methylated catechin in the said flour food.

Further, it contains at least polyphenols, gallic acid, and gallate catechins, the mass ratio of gallic acid / polyphenols is 0.5% or more, the mass ratio of gallate catechins / total catechins is 36% or more, and non-epi type The mass ratio of catechin / total catechin is preferably 25% or less.

  Moreover, it is preferable to contain 2-20 mass% of dietary fiber.

Grain powder food of the present invention, bread, noodles, pasta, cookies, biscuits, cake, dumpling skin, skin dumplings, pizza peel, Nan of skin, or is preferably a bun skin, flour as a raw material Can be applied to any foods it contains.

According to grain flour food of the present invention, the fresh tea leaves or processed product thereof is not impaired enzymatic activity, and grain flour, and water, at least mixed as a raw material, the enzymes from the raw tea leaves that stuff Since it is obtained through the enzymatically acting step, the texture and flavor of the flour food are improved. That is, in the case of bread or the like, the sticky feeling and moist feeling are improved, the scent of baking is high, and the flavor is also good. In the case of noodles, pasta and the like, the smooth feeling, firmness and stickiness are improved, and the flavor is also good. In the case of cookies, the feeling of crunch is improved. In the case of Chinese buns, the feeling of stickiness is improved.

  It also contains abundant physiologically active ingredients such as tea polyphenols produced by the enzymes, their degradation products, and free amino acids.

For example, the enzyme contained in tea leaves decomposes proteins contained in flour, tea leaves, and other raw materials, and therefore contains abundant free amino acids. In addition, glutamic acid contained in flour, tea leaves, and other raw materials is converted to γ-aminobutyric acid by decarboxylase in tea leaves, so that blood pressure lowering and inhibitory neurotransmitter effects have been reported. Contains abundant butyric acid. Further, since the gallate ester portion of gallate-type catechin contained in a large amount in tea leaves is decomposed by the enzyme contained in tea leaves, it contains abundant gallic acid having physiological activity such as anti-obesity and antioxidant. In addition, the enzyme contained in tea leaves decomposes proteins contained in flour, tea leaves, and other raw materials to produce free amino acids. However, if the enzyme is used for a long time, ordinary proteases, etc. Since lysine that cannot be produced by hydrolysis of wheat gluten by sucrose is obtained in a high content, it is rich in lysine. It is known that flour foods have a low lysine content. If the lysine content is abundant, effective use of flour protein will increase, and it is expected to improve the growth of children, improve the protein nutritional status (increase in prealbumin level) and improve immunity. The enzymes contained in tea leaves include those having polyphenol oxidase activity and peroxidase activity suitable for converting catechins to theaflavins and gallate type theaflavins. Therefore, from catechins to theaflavins or gallate type theaflavins. Is produced and contains abundantly these. Theaflavin or gallate-type theaflavin has been reported to have functionalities such as blood glucose level increasing activity, antibacterial activity, thrombus formation inhibitory effect, antioxidant activity, etc., which are equivalent or very higher than the functionality of catechin. However, the theaflavins are not contained or contained in a small amount in the tea leaves produced by the black tea production method. The technology is rich in theaflavins or gallate type theaflavins. Moreover, in tea leaves containing methylated catechins, when theaflavins are produced, methylated catechins disappear almost completely in the general tea production method. Further, in Patent Document 4, theaflavin can be produced while remaining methylated catechin by the tea leaf enzyme, but in the case of gallate type theaflavin production, methylated catechin disappeared almost completely. Thus, typically, methylated catechins remains under, it is difficult to produce gallate theaflavins, according to the grain flour food of the present invention, it is possible to produce methylated catechins remains under gallate theaflavins Contains abundantly these.

Further, according to the grain flour food of the present invention, the physiological action on such anti-obesity and lifestyle diseases measures are Rich in dietary fiber can be expected.

Another of the present invention, the fresh tea leaves or processed product thereof is not impaired enzymatic activity, and grain flour, and water, and at least mixed as a raw material, the raw material, enzyme enzymes from the raw tea leaves The present invention provides a method for producing a flour food characterized by having a step of causing it to act automatically.

According to the manufacturing method of flour food of the present invention, the fresh tea leaves or processed product thereof is not impaired enzymatic activity, and grain flour, and water, and at least mixed as a raw material, the raw material thereof, derived from the raw tea leaves Enzymes are made to act enzymatically, improving the texture and flavor of flour foods. That is, in the case of bread or the like, the sticky feeling and moist feeling are improved, the scent of baking is high, and the flavor is also good. In the case of noodles, pasta and the like, the smooth feeling, firmness and stickiness are improved, and the flavor is also good. In the case of cookies, the feeling of crunch is improved. In the case of Chinese buns, the feeling of stickiness is improved.

  In addition, flour foods containing abundant bioactive ingredients such as tea polyphenols produced by the enzymes, degradation products thereof, and free amino acids can be produced. That is, the amount of free amino acids, γ-aminobutyric acid, gallic acid, lysine, theaflavin, gallate-type theaflavin, etc. is significantly increased by the enzymes contained in tea leaves. Can do.

  In the method for producing a flour food of the present invention, the processed raw tea leaves are preferably a slurry-like preparation prepared by crushing raw tea leaves as they are or in the presence of water to prepare a slurry. According to this, mixing with other raw materials is easy.

  In the method for producing a flour food of the present invention, the flour food is bread, noodles, pasta, cookies, biscuits, cakes, dumpling skin, shumai skin, pizza skin, nan skin, or bun scalp. Although it is preferable, it can be applied to any food containing cereal flour as a raw material.

In the present invention, the processed raw tea leaves are: (1) a raw tea leaf crushed product obtained by crushing fresh tea leaves as they are or in the presence of water ; (2) a slurry obtained by crushing fresh tea leaves as they are or in the presence of water. slurry preparation prepared Jo, (3) the slurry preparation to solid-liquid separation to extract of tea leaves and tea leaves extract residue obtained, (4) the tea leaf extract residue, (5) the extract of tea leaves and enzyme inactivation treated the tea leaf extract residues, it (6) the extract of tea leaves, and (7) is at least one selected from the enzyme-inactivation-treated the tea leaf extract and the group consisting of the tea leaves extract residue preferable.

The reasons are given below.
(1) When using raw tea leaf crushed material In another embodiment of the present invention, the raw tea leaf crushed material is used as it is without losing the enzyme activity of the raw tea leaf. The biggest advantage is that it can be handled very easily. All the dietary fiber of tea leaves can be used. However, some foods (bread, noodles, buns, etc.) have a poor texture because they are difficult to pulverize. In addition, since it is not crushed in water, the function of the enzyme may not be fully utilized. For example, there is a problem that theaflavin is produced but the gallic acid content is low.

(2) When using a slurry-like preparation In another embodiment of the present invention, a tea leaf slurry crushed as it is or in the presence of water is used without deactivating the enzyme activity of the raw tea leaf. It is superior to the above (1) and the following (3) to (7) in that there is no trouble of solid-liquid separation and the enzyme activity can be used 100%. All the dietary fiber of tea leaves can be used. However, in the case of bread using baker's yeast or the like, the bread bulge is not constant and it is difficult to manage the manufacture of the product. On the other hand, noodles without baker's yeast can be used conveniently. Since all of the enzyme activity of fresh tea leaves was used, the free amino acid content, the amount of γ-aminobutyric acid, gallic acid, lysine, theaflavin and the gallate type theaflavin are increased. However, since the slurry contains a large amount of air, polyphenol oxidase that works in the presence of oxygen predominates, and the functions of peroxidase and hydrolase deteriorate, resulting in a food with a poor taste and texture.

(3) When using tea leaf extract and tea leaf extract residue
In another aspect of the present invention, tea leaf extract and tea leaf extract obtained by solid-liquid separation of a tea leaf slurry crushed and crushed as it is or in the presence of water without inactivating the enzyme activity of fresh tea leaves Use residue.
In particular, in the case of bread, if the slurry of tea leaves is added as it is without solid-liquid separation, the swelling of the bread is not so good. Therefore, it is necessary to adjust the amount of water and adjust the swelling of the bread. However, if the tea leaf slurry is separated into solid and liquid, the functions of peroxidase and hydrolyzing enzyme are improved, so adding tea leaf extract and tea leaf extract residue to the bread improves the bread swell and improves the moist and moist feeling of the bread. In addition, the scent of the baked goods becomes high and the flavor is also good. In addition to bread, in the case of noodles, pasta, etc., the smooth feeling, firmness and stickiness are improved, and the flavor is further improved. In the case of cookies, the crunchy feeling is improved. In the case of Chinese buns, the feeling of stickiness is improved. In addition, since all of the enzyme activity of fresh tea leaves was used, the free amino acid content, the amount of γ-aminobutyric acid, gallic acid, lysine, theaflavin, and the gallate type theaflavin were significantly increased. All the dietary fiber of tea leaves can be used.

(4) When using tea leaf extraction residue
In another aspect of the present invention, the tea leaf extract and the tea leaf extraction residue obtained by solid-liquid separation of the tea leaf slurry crushed as it is or in the presence of water without inactivating the enzyme activity of the fresh tea leaf. Of these, only the tea leaf extraction residue is used.
According to this, even in the case of cookies, etc., where the proportion of water in the dough must be reduced, the texture becomes good just by using the tea leaf residue, free amino acid content, γ-aminobutyric acid, gallic acid, Production amounts of lysine, theaflavin and gallate type theaflavin are also increased.

(5) When using tea leaf extract and enzyme inactivated tea leaf residue
In another embodiment of the present invention, a part of the enzyme activity of fresh tea leaves is inactivated. That is, the enzyme activity of the tea leaf extract and the tea leaf residue obtained by solid-liquid separation of the tea leaf slurry crushed as it is or in the presence of water without inactivating the enzyme activity of fresh tea leaves is almost completely enzyme activity. And a tea leaf extract residue whose enzyme activity is almost completely deactivated by heat treatment or the like. The feature of the present embodiment is that a green tea component-containing flour food containing catechin as it is without the production of theaflavin or gallate type theaflavin since polyphenol oxidase or peroxidase which converts catechin into theaflavin or gallate type theaflavin is almost completely inactivated. Is to be obtained. Then, by using the tea leaf extract in which the enzyme activity remains almost completely, it is possible to expect some increase in free amino acid content, γ-aminobutyric acid, gallic acid, and lysine. All the dietary fiber of tea leaves can be used. Furthermore, the greatest feature of this embodiment is that bread swells worse when catechin is present, resulting in a crispness in the case of bread, and in the case of noodles, pasta and the like, a feeling of looseness occurs, but the peroxidase contained in the tea leaf extract is In order to promote the SS bond of gluten contained in wheat flour, there is an effect of improving the texture of bread bulge, texture, noodles, pasta and the like.

(6) When using tea leaf extract
In another aspect of the invention, a portion of the enzyme activity of fresh tea leaves is used. That is, the enzyme activity of the tea leaf extract and the tea leaf extraction residue obtained by solid-liquid separation of the tea leaf slurry crushed as it is or in the presence of water without inactivating the enzyme activity of fresh tea leaves is almost complete. Only the remaining tea leaf extract is used. Compared to Yabukita, the red leaves after the second tea have hard leaves and stems, so the fibers of the tea leaf extraction residue make the texture very bad. As a solution, if the amount of tea leaves is increased and the tea leaf extract is used, even if the amount of catechin is large, there is an advantage that bread bulge is also good due to peroxidase activity. The feature of this embodiment is that since there are few polyphenol oxidases and peroxidases that convert catechin into theaflavin or gallate type theaflavin, there is no production of theaflavin or gallate type theaflavin, and a green tea component-containing flour food containing catechin as it is can be obtained. Then, by using the tea leaf extract in which the enzyme activity remains almost completely, it is possible to expect some increase in free amino acid content, γ-aminobutyric acid, gallic acid, and lysine.

(7) When enzyme leaf-treated tea leaf extract and tea leaf residue are used Enzymatic activity of tea leaf residue is used to produce free amino acid content, γ-aminobutyric acid, gallic acid, lysine, theaflavin and galate type theaflavin However, since the enzyme activity is inactivated in the tea leaf extract, the color of the extract remains green. This method is recommended if you want to keep the food color green. All the dietary fiber of tea leaves can be used.

  According to the present invention, the texture and flavor of the flour food are improved by the enzyme contained in the raw tea leaves, and the bioactive component consisting of tea polyphenols, degradation products thereof, free amino acids and the like produced by the enzyme is added. An abundance and flour food can be provided.

It is a graph showing content (mg) of aspartic acid, glutamic acid, asparagine, serine, glutamine, and threonine contained in 100 g of bread. It is a graph showing content (mg) of arginine, theanine, alanine, tyrosine, GABA ((gamma) -aminobutyric acid), and methionine contained in 100 g of bread. It is a graph showing content (mg) of valine, phenylalanine, isoleucine, leucine, and lysine contained in 100 g of bread.

  As tea leaf varieties used in the present invention, any tea leaf of green tea varieties and black tea varieties that are generally cultivated can be used. Typical tea leaves cultivated in Japan include Asatsuyu, Yabukita, Yamato Midori, Makino Hara, Kanaya Midori, Okumidori, Ookaise, Okuhikari, Meiko, Samidori, Komakage, There are green tea varieties such as Yamanami, Minekaori, and Hatsumomiji, black tea varieties such as Benifumi, Beni Homare, Beni Fuji, Benihikari, Himemidori, Yamato Midori, Okumidori, Karabe, etc. In addition to these varieties, any cultivar tea leaves cultivated all over the world can be used.

  The tea leaves may be collected at any of the 1st, 2nd, 3rd and 4th teas. However, since the amount of catechins and the activity of enzymes such as polyphenol oxidase, peroxidase, tannase, and hydrolase are different for each leaf, it is preferable to appropriately adjust the reaction conditions according to the tea leaves of the materials used. In addition, No. 1 tea has a better amino acid content, so it tastes better.

  In the present invention, “raw tea leaves or their processed products whose enzyme activity is not impaired” means those containing and maintaining the enzyme in tea leaves without being substantially inactivated. For example, when the activity of peroxidase originally contained in fresh tea leaves is used as an index, it is preferable that 25% or more of the activity remains, more preferably 60% or more remain, Most preferably, it remains at least%. If it is less than 25%, it becomes difficult to make full use of the effects of the enzymatically acting step. Therefore, it is preferable to use tea leaves after harvesting and before being subjected to tea-related treatments such as wilting, twisting, heating, fermentation, and drying. However, as long as the enzyme in tea leaves is maintained and contained without being substantially inactivated, it can be used even after being harvested and subjected to treatment such as wilting. Specifically, fresh tea leaves immediately after picking, tea leaves withered immediately after picking fresh tea leaves, immediately after picking or after withering, frozen and stored in a vacuum pack or in the absence of air contact, immediately after picking or after withering, Preferred examples include lyophilized ones. Tea leaves that have been stored frozen at a freezing temperature of −80 ° C., −40 ° C., −20 ° C., etc. for a freezing period of 1 year or longer can also be used.

  In the present invention, the fresh tea leaves or processed products thereof include those obtained by treating various tea leaves as they are or in the presence of water, and the like, and extracts and extraction residues obtained by solid-liquid separation. There are no particular restrictions on the form, and those that are roughly cut like chopped or freeze-dried can be used, but from the viewpoint of ease of mixing with other raw materials, they can be crushed. The slurry is preferably prepared in the form of a slurry. The crushing temperature and the particle size of the crushed material are not particularly limited as long as the enzyme activity can be maintained. 1mm). Further, the frozen raw tea leaves may be crushed by adding water to the tea leaves while being frozen or frozen without thawing. When thawed, the leaves turn red because fermentation is accelerated, so it is better to crush the frozen tea leaves as they are or with water. Alternatively, if the enzyme activity can be maintained by adding water, it may be left for a while and then crushed. The lyophilized fresh tea leaves may be crushed as they are or by adding water. When the cut raw tea leaves are freeze-dried, they can be used as they are or with water added.

  The means for crushing is not particularly limited as long as the tea leaves can be crushed. For example, a cooking mixer, a mass collider, an ultramizer, a hiscotron, a hammer mill, a homogenizer, a stone mill, or the like can be used. For example, by adding 0.2 to 3.0 equivalents of water to 50 g of tea leaves and crushing with these crushing means for several seconds to several minutes, preferably about 1 minute, a suspended tea leaf crushed material is obtained. Can do.

  It is desirable to use a crusher capable of crushing the fibers. In the case of a mixer involving air, the cultivar containing methylated catechin, such as Benifumi Takaki, breaks down for more than 1 minute, and the methylated catechin begins to disappear. Therefore, green-brown (with catechin) bread and black tea When making flour foods (with theaflavins), etc., all are about 1 minute. Even when producing a green-brown (with catechin) flour food using tea leaves that do not contain methylated catechins, it is crushed for about 1 minute. When producing a tea-colored flour food (containing theaflavin), etc., it may be crushed for about 1 to 10 minutes. In the case of crushing for about 1 minute, theaflavin is not produced, but in the case of crushing for about 5 minutes, theaflavin is produced during crushing. When it is desired to produce a large amount of theaflavin, the crushing time may be about 10 minutes. In this case, the amount of amino acids in the obtained flour food is the amount of amino acids due to fermentation accompanying theaflavin production performed in the mixer during crushing. It may decrease. In addition, the amount of gallic acid produced is small in fermentation performed in a mixer during crushing. When it is desired to produce a large amount of theaflavin, amino acid, and gallic acid, the crushing time is preferably about 1 to 2 minutes.

  In the present invention, fresh tea leaves are crushed as they are or in the presence of water to prepare a slurry, which is subjected to solid-liquid separation, and the liquid portion obtained by solid-liquid separation (hereinafter also referred to as “filtrate”). ) Can be used as a tea leaf extract. Moreover, the solid part (henceforth a "tea residue") obtained by the solid-liquid separation can each be used as a processed product of the said raw tea leaves as a tea leaf extraction residue. The means for solid-liquid separation is not particularly limited as long as at least most of the tea leaves and the liquid portion can be separated. For example, filtration with a fine tea strainer or centrifugal operation may be used. From the viewpoint of workability, it is preferable to carry out by filtration with a cloth or the like.

  In addition, when using the tea leaf filtrate and the tea leaf extraction residue, the tea leaf extract and the tea leaf extraction residue do not need to be obtained through a common process from a common raw raw tea leaf, Raw raw tea leaves or those obtained in separate steps can be used in combination.

  In the present invention, the tea leaf extraction residue may be used together with the tea leaf filtrate in which the enzyme activity remains after the enzyme deactivation treatment. As will be described later, the tea leaf extraction residue has an activity to make black tea color (an activity to produce theaflavin), but by applying enzyme deactivation treatment, the activity is deactivated and the flour food is light green ( Catechins can remain). There are no particular restrictions on the conditions for deactivating the enzyme activity. For example, heat treatment, microwave heating treatment, chemical treatment and the like can be mentioned. The heat treatment conditions are not particularly limited, but it is preferable to deactivate the enzyme at once. For example, it can be carried out by adding 0.5 to 3.0 equivalents of hot water to 25 g of the tea leaf extraction residue and solid-liquid separation with a cloth. The obtained tea leaf extraction residue is preferably wrung well with a cloth. The juice may be combined with the tea leaf extract.

Cereal flour food of the present invention, and the raw tea leaves described enzymatic activity is intact or treated products thereof, and grain flour, and water for at least mixing, effect the enzymes from the fresh tea leaves enzymatically It can be obtained through the process of making it. Here, "enzymatically to effect", an enzyme contained in the raw tea leaves described enzymatic activity is intact or treated products thereof, of the tea leaves components themselves or other ingredients of the cereal flour food The term “acting” means that substance conversion by an enzyme is substantially caused. In that case, conditions such as temperature and time can be appropriately selected depending on the type of flour food to be obtained, and are not particularly limited, but are usually about −10 to 75 ° C., more preferably about 0 to 45 ° C. The action may be performed for about 3 minutes to 48 hours, more preferably for about 5 minutes to 24 hours. Outside the range of the conditions, substantial material conversion by the enzyme is difficult to occur. In the present invention, since flour and an enzyme interact, material conversion by the enzyme occurs at a temperature wider than the optimum temperature of a normal enzyme. That is, substantial material conversion by the enzyme can occur at -10 ° C to 75 ° C.

Grain powder food of the present invention, refers to bread, noodles, pasta, cookies, biscuits, cake, dumpling skin, skin dumplings, pizza peel, Nan of skin, or the flour food bun skin, and the like. And the thing of the state containing the water | moisture content used by the food analysis etc. in 100g of foodstuffs is meant, Bread includes not only after baking but the form of the dough before baking. Noodles, pasta, dumplings / shumai skin, pizza skin, and naan skin include not only raw forms but also forms after being boiled or dried. Also, cookies, biscuits, cakes, and buns skin is generally fired or that heat-treated are provided as a product to the consumer, the grain flour food of the present invention, before sintering or heat treatment before the semi-finished form Is also included. However, it does not include dumplings, Shumai rice cakes, or bun rice cakes.

  Examples of flour food products of the present invention include bread, mountain bread, steamed bread, sweet bread, pullman, British bread, one loaf, baguette, French bread, sweet roll, buns, table roll, croissant, Danish, English muffin, bagel , Breads such as donuts, fritters or rolls, noodles such as udon, buckwheat or Chinese noodles, pasta, dumpling skin, shumai skin, pizza skin, nan skin, cookies, biscuits, cake, Chinese bun, wheat Examples include buns such as buns and fushishi buns, but can be applied to all foods made from flour.

  In addition, according to the flour food of this invention, as shown in the Example mentioned later, various physiological activity effects, such as an intestinal adjustment effect | action, a weight increase suppression effect, a visceral fat reduction effect | action, can be anticipated.

  The manufacturing method will be specifically described below.

  The flour used in the present invention is not particularly limited as long as it can be used as a raw material for flour foods. For example, wheat (strong flour, medium flour, thin flour), oats, rye, barley as a raw material containing gluten , Durum wheat, corn flour, fin, wax, buckwheat flour, raw starch, starch, gluten-free rice, and the like. In the present invention, it is desirable to use flour containing gluten as part of the raw material. Flour containing gluten has the effect of improving the texture of bread bulge, texture, noodles, pasta, etc. even in the presence of ingredients that cleave SS bonds such as catechin by promoting SS bond of gluten by peroxidase activity of this technology It is done. In addition, the S-S bond promoting effect can also be obtained by creating an environment in which the enzymatic reaction produced by theaflavin, gallic acid, γ-aminobutyric acid, free amino acid, etc. is likely to proceed.

In the present invention, when the above tea leaf extract is used as a raw tea leaf or its processed product in which the enzyme activity described above is not impaired, wheat flour, rye flour, rice flour, etc., which are the main ingredients of flour food The flour food dough is prepared by adding about 1 to 80 parts by mass, preferably 5 to 75 parts by mass, and most preferably about 10 to 70 parts by mass with respect to 100 parts by mass of the flour. If it is less than 1 part by mass, functionalities such as lifestyle-related diseases cannot be obtained, and the food is colored only. When it is 80 parts by mass or more, it is difficult to produce food or the food texture is weakened. The range of 1 to 80 parts by mass is not problematic from the viewpoint of functionality, food production and texture. Moreover, when using the said tea leaf extraction residue, it is 0.05-80 mass parts with respect to 100 mass parts of flour, such as wheat flour, a rye flour, and rice flour used as the main ingredients of flour food, Preferably it is 0.00. A flour food dough is prepared by adding 35 to 75 parts by mass, most preferably about 1 to 70 parts by mass. If it is less than 0.05 parts by mass, functionalities such as lifestyle-related diseases cannot be obtained, and the food is colored only. When it exceeds 80 parts by mass, it is difficult to produce food or the food texture is weakened. The range of 0.05 to 80 parts by mass is not problematic in terms of functionality, food production and texture. For particularly limited although not the extract of tea leaves aspect of their addition, in proportions such main part is to be derived from that tea leaves filtrate source of moisture flour food dough that is prepared, the cereal flour and the like In addition to the above raw materials, it is preferable to prepare flour food dough by kneading by a conventional method. In addition, the tea leaf extract residue, wheat flour, which is the main component of flour dough, rye flour, is squirreled mixed in advance in the cereal flour such as rice flour, as a raw material such as the grain flour, and kneaded by a conventional method, flour food It is preferred to prepare the dough.

  In the case of bread dough containing yeast, the bread dough prepared as described above is fermented by the straight-line method or the medium seed method, and the bread is processed through steps such as division, rounding, scouring, shaping, mold filling, roasting, and baking. Manufacturing. These bread manufacturing processes may be performed according to a conventional method, and are not particularly limited in the present invention. The amount of amino acid, theaflavin, gallic acid, and lysine content can be adjusted by adjusting the duration.

  Moreover, in the case of bread dough which uses a swelling agent and does not contain yeast, breads can be produced by appropriately forming into a shape and performing heat treatment such as scouring, baking, oil frying, and steaming. The amount of amino acid, theaflavin, gallic acid, and lysine content can be adjusted by adjusting the duration.

  In the case of noodles not containing yeast, pasta, cookie dough, and dumpling skin, it can be produced by forming into a suitable shape and performing heat treatment such as baking, oil-bowling, steaming, and cooking. Or it can manufacture in the shape suitably shape | molded. The amount of amino acid, theaflavin, gallic acid, and lysine content can be adjusted by adjusting the duration.

  In the present invention, the amount of the physiologically active ingredient and the like contained in the flour food can be further controlled in the course of preparing the flour food as follows.

  For example, when it is desired to leave catechin or to increase the free amino acid content by an appropriate amount, the tea leaf filtrate obtained by solid-liquid separation may be added to flour. Or the tea leaf filtrate and the tea leaf extraction residue which deactivated enzyme activity should just be added to flour.

  For example, if you want to convert catechin to theaflavin, if you want to increase the free amino acid content more, if you want to increase the lysine content, or if you want to increase the gallic acid content more, you can obtain the above by solid-liquid separation. The tea leaf filtrate and the tea leaf extraction residue maintaining the enzyme activity may be added to the flour. Or what is necessary is just to add the tea leaf extraction residue which maintained enzyme activity to flour. Alternatively, the fresh tea leaves may be crushed as they are and added to the flour. Or you may crush the said raw tea leaves as it is, add water, and add to flour. Or you may add the slurry crushed to the said raw tea leaf in water presence directly to flour. Or what is necessary is just to add the tea leaf extract and tea leaf extraction residue which carried out the enzyme deactivation process to flour.

  At this time, for example, when it is desired to increase the amount of theaflavin, the amount of free amino acids, the content of lysine, and the content of gallic acid, in the case of bread, the dough is laid in advance and then fermented. In the case of noodles, pasta, cookie dough, dumplings / shumai skin dough, and bald scalp dough, the dough should be kept long before heat treatment.

  In one aspect of the present invention, the tea leaves are tea varieties selected from the group consisting of Beni Fuki, Beni Homare, Beni Fuji, Beni Hikari, Hime Midori, Yamato Midori, Okumidori, and Karabe. It is preferable that Fresh tea leaves such as Benifumi tea, which is a black tea variety, contain methylated catechins, which usually disappear during the tea making process. Surprisingly, in the present invention, methylated catechins (EGCG methyl) despite the activity of the enzyme from the raw tea leaves described above or the activity of blackening the flour food of the tea leaf extraction residue (teaflavin production). , And ECG methyl) are not lost.

  The flour food of the present invention thus obtained is obtained by preparing flour food dough by adding an effective amount without deactivating the enzyme contained in the raw tea leaves. The moist feeling is improved, and the scent of tea and the flavor of tea are improved. The noodles, pasta strain, smoothness and stickiness are improved, and the tea flavor is also improved.

In cereal flour food of the present invention contains at least theanine, mass ratio of the total amount of free amino acids to theanine 1 is preferably 2.5 to 200. Moreover, it is preferable that at least γ-aminobutyric acid and gallic acid are contained, and the mass ratio of gallic acid to γ-aminobutyric acid 1 is 0.3 to 4.0. Further preferably contains a lysine or 0.01mg in cereal flour food 100 g, and more preferably contains more than 0.1 mg, more 1mg is more preferable. When it is less than 0.01 mg, effective use of wheat protein cannot be expected. Alternatively, the grain flour in food 100 g, preferably contains a lysine to produce enzymatically by enzymes contained in the raw tea leaves or processed product thereof or 0.01 mg, more preferably containing more than 0.1 mg, 1 mg The above is more preferable. When it is less than 0.01 mg, effective use of wheat protein cannot be expected. Further preferably contains 0.01mg than theaflavin in cereal flour in food 100 g, more preferably containing at least 1 mg, or 2mg more preferably. If it is less than 0.01 mg, the functionality of theaflavin cannot be expected. Alternatively, the grain flour in food 100 g, preferably contains a theaflavin produced enzymatically by enzymes contained in the raw tea leaves or processed product thereof or 0.01 mg, more preferably containing at least 1 mg, 2 mg or more containing More preferably. If it is less than 0.01 mg, the functionality of theaflavin cannot be expected. Further, it contains at least polyphenols, gallic acid, gallate catechins, and the mass ratio of gallic acid / polyphenols is 0.5% or more, preferably 0.8% or more, most preferably 1.0% or more, The mass ratio of gallate catechin / total catechin is 36% or more, preferably 51% or more, and most preferably 52% or more, and the mass ratio of non-epi catechin / total catechin (hereinafter also referred to as “isomerization rate”). Is 25% or less, preferably 23% or less, and most preferably 20% or less. When the gallic acid / polyphenol mass ratio is less than 0.5%, the anti-obesity effect of gallic acid cannot be expected. When the mass ratio of gallate catechin / total catechin is less than 36%, there is little epigallocatechin gallate expected to have the most functionality in green tea catechin, and functionality cannot be expected. If the mass ratio (isomerization rate) of non-epi-type catechin / total catechin exceeds 25%, the content of epicatechin reported to have high functionality becomes low, and functionality may not be expected. In addition, if there are many non-epi-type catechins that are non-natural components, the negative image that natural components are not strong is strengthened. These components derived from polyphenols are mainly derived from tea leaves used as raw materials. Moreover, it is preferable to contain 2-20 mass% of dietary fiber, and it is more preferable to contain 2.5-15 mass%. If it is less than 2% by mass, the functionality of dietary fiber cannot be used. If it exceeds 20% by mass, the texture tends to deteriorate.

  In the present invention, “the total amount of free amino acids” means theanine, γ-aminobutyric acid (GABA), aspartic acid, glutamic acid, asparagine, serine, glutamine, threonine, arginine, alanine, tyrosine, methionine, valine, phenylalanine, isoleucine. , Leucine, and lysine.

  In the present invention, “methylated catechin” refers to epigallocatechin 3- (3 ″ -O-methyl) gallate (EGCG methyl), epicatechin 3- (3 ″ -O-methyl) gallate (ECG methyl) Means.

  In the present invention, the amount of “polyphenols” can be measured by the Folin-Denis method in which the amount is measured as tannin defined in the “Fiveth Japanese Food Standard Analysis Table”. Polyphenols are a general term for compounds having a large number of phenolic hydroxyl groups such as catechins, proanthocyanidins, hydrolyzable tannins, theaflavins, and theacinensins.

  In the present invention, “total catechin” means gallocatechin (GC), epigallocatechin (EGC), catechin (C), epicatechin (EC), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG). , Epicatechin gallate (ECG), and catechin gallate (CG).

  In the present invention, “theaflavin” or “theaflavins” means theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3′-gallate (TF3′G), and theaflavin-3,3 ′. -It means digallate (TFDG).

In the present invention, “gallate-type catechin” refers to gallocatechin (GC), epigallocatechin (EGC), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), epitaxy among the above “total catechins”. It means catechin gallate (ECG) and catechin gallate (CG). The “non-epi-type catechin” means gallocatechin (GC), catechin (C), gallocatechin gallate (GCG), and catechin gallate (CG) among the above “total catechins”. The isomerization rate means a value calculated by the following formula (1).
・ Isomerization rate (%) = {(non-epi type catechin amount) ÷ (total catechin amount)} × 100
(1)

  Natural catechins derived from tea undergo isomerization from epi-type to non-epi-type at a temperature of about 82 ° C. in an aqueous solution. Thus, for example, some commercially available green tea beverage products are heat sterilized, so that the isomerization rate is close to 50%. In that respect, according to the present invention, as shown in the examples described later, the isomerization rate of catechins to non-epi type due to heat is surprisingly performed despite the heat treatment in the baking process of bread. Is kept low.

  In the present invention, “dietary fiber” refers to dietary fiber contained in flour, tea leaves, etc., and is a general term for water-soluble fiber and water-insoluble fiber, and the amount can be measured by the Prosky method.

  Below, the example which manufactures bread is given as another aspect of the present invention.

  That is, according to the present invention, a bread dough is prepared by adding a tea leaf extract and a tea leaf extraction residue obtained by adding water to a raw tea leaf without heat treatment and crushing and solid-liquid separation without any heat treatment. And the manufacturing method of the bread containing tea leaves characterized by heat-processing this bread dough can be provided.

  According to this method for producing bread with tea leaves, fresh tea leaves were crushed by adding water without heat treatment to obtain a tea leaf extract, so that the enzymes contained in the fresh tea leaves were abundantly contained without being deactivated. A tea leaf extract is obtained. And if bread is manufactured with the bread dough prepared by adding this tea leaf extract, the texture and moist feeling of bread are improved, the scent of baking is increased, and the flavor is also improved.

Moreover, when the tea leaf extraction residue was added to the bread dough, it showed a tendency to inhibit the bread bulge, but it was found that the bread bulge was maintained by adding it together with the tea leaf extract.
The reason for this is not well understood, but it is thought that the peroxidase contained in the tea leaf extract promotes the S—S bond of gluten contained in the wheat flour.

  Furthermore, since the tea leaf extract and the tea leaf extraction residue are added after solid-liquid separation, the amount of tea leaf extraction residue added can be appropriately adjusted to further improve the bread bulge.

  In one aspect of the method for producing the bread with tea leaves, the tea leaf extraction residue is preferably added after heat treatment to prepare bread dough. The enzyme contained in the tea leaf extraction residue has an activity to make the tea leaf a black color, but heat treatment can deactivate the activity to keep the tea leaf green and make the bread light green it can.

  In another aspect of the method for producing the bread with tea leaves, the tea leaf extraction residue is preferably added without heat treatment to prepare bread dough. According to this aspect, the tea leaf becomes black tea by the enzyme contained in the tea leaf extraction residue, so that black tea bread can be obtained. Moreover, since the enzyme contained in the tea leaf extraction residue is added without deactivation, the texture and moist feeling of bread are further improved, the scent of baking is increased, and the flavor is further improved.

  In the method for producing the bread with tea leaves, the tea leaves are preferably green tea tea leaves or black tea tea leaves.

  Further, according to another aspect of the present invention, a bread dough containing a tea leaf extract and a tea leaf extraction residue obtained by adding water to a raw tea leaf without heat treatment and crushing and solid-liquid separation is obtained. A tea-leaved bread produced using at least a polyphenol, gallic acid, and a gallate-type catechin, and a mass ratio of gallic acid / polyphenols of 0.5% or more, and a mass ratio of gallate-type catechin / total catechin 36% or more, and a non-epi type catechin / total catechin mass ratio (isomerization rate) of 25% or less can be provided.

  According to this bread with tea leaves, it is produced using bread dough containing tea leaf extract and tea leaf extract residue obtained by adding water to the raw tea leaves without heat treatment and crushing them and solid-liquid separation. Therefore, the enzyme contained in the fresh tea leaves improves the feeling of moist and moist bread, has a high baked aroma, and has a good flavor. In addition, the enzyme contained in the tea leaf extract and the tea leaf extract residue decomposes the gallate ester portion of the gallate-type catechin contained in the tea leaf extract and the tea leaf extract residue. Rich in gallic acid with action.

In this bread with tea leaves, it is preferable to contain 40 mg or more of the total amount of free amino acids in 100 g of bread. These amino acids are, tea leaves were used as the raw material, and flour which is the main component of the dough, rye flour, are derived from grain flour, such as rice flour.

  In this tea leaf-containing bread, the tea leaf extraction residue is preferably made of a heat-treated product and exhibits a greenish brown color.

  In this tea leaf-containing bread, the tea leaf extraction residue is preferably made of a material that has not been heat-treated, and exhibits a black tea color. In this case, it is preferable to contain theaflavins. The tea leaf extraction residue has polyphenol oxidase and peroxidase activity suitable for converting catechins to theaflavin, and therefore theaflavin can be produced during bread production. Furthermore, in this aspect, since the enzyme contained in the fresh tea leaves remains effectively in the tea leaf extract residue obtained by solid-liquid separation, the enzyme and the enzyme of the tea leaf extract make the rice cake feel and moist. The feeling is improved, the scent of baking is high, and the flavor is even better.

  In this bread containing tea leaves, green tea variety tea leaves or black tea variety tea leaves can be used as the tea leaves. In particular, tea leaves of tea varieties selected from the group consisting of Beni Fukimi, Beni Homare, Beni Fuji, Beni Hikari, Hime Midori, Yamato Midori, Okumidori, and Karabe, and contain methylated catechins It is preferable.

  In this tea leaf-containing bread, it is preferable to contain the tea leaf extraction residue obtained by adding water to the raw tea leaf and crushing and solid-liquid separation. According to this aspect, as shown in the Example mentioned later, since the tea leaf extraction residue has the activity which makes bread a black color, it can be set as the bread which exhibits a black color. Moreover, as shown in the Example mentioned later, since the tea leaf extraction residue has the activity which produces | generates theaflavins in bread, it can be set as the bread containing theaflavins. That is, in green tea varieties and black tea varieties, fresh tea leaves do not contain any theaflavins, but can be made into tea leaves containing theaflavins in the bread production process. In addition, as above-mentioned, since this tea leaf extraction residue deactivates the activity which makes bread a black tea color by heat processing, it can be set as the bread which lightens the activity and exhibits light green. In this case, theaflavins are not produced.

  In this bread with tea leaves, tea leaves of tea varieties selected from the group consisting of Benifumi, Beni Homare, Beni Fuji, Beni Hikari, Hime Midori, Yamato Midori, Okumidori, and Karabe are preferred. . According to this embodiment, as described above, the fresh tea leaves such as Beni-buki tea, which are black tea varieties, contain methylated catechins and disappear in the tea-making process of ordinary black tea. In this production method, methylated catechins (EGCG methyl and ECG methyl) are not lost. Therefore, it can be set as bread containing methylated catechins. In particular, when the tea leaf extraction residue from the tea leaves containing methylated catechins is included to make bread containing theaflavins, methylated catechins that cannot be obtained by making tea in the field of tea beverages, and black tea It can be made into a bread with tea leaves containing a specific component containing theaflavins that cannot be obtained without making tea.

  Examples of this bread product include white bread, mountain bread, steamed bread, sweet bread, pullman, British bread, one loaf, baguette, French bread, sweet roll, buns, table roll, croissant, Danish, English muffin, bagel, Examples include breads such as donuts, fritters and rolls.

  According to this method for producing bread with tea leaves or bread with tea leaves, enzymes that are rich in physiologically active ingredients such as catechins and theaflavins derived from tea leaves and polyphenols and their degradation products, and contained in fresh tea leaves Can be added to bread dough to provide bread with improved texture, scent of baked goods and flavor.

  Moreover, according to this bread with tea leaves, as shown in Examples described later, various physiologically active effects such as an intestinal regulating action, a weight gain inhibiting action, a visceral fat reducing action and the like are brought about.

  EXAMPLES The present invention will be specifically described below with reference to examples, but these examples do not limit the scope of the present invention.

  Examples of bread are described below. In the following examples, bread was made by the following common method, except that the tea leaf-derived materials blended in the bread dough were each changed. That is, 280 g of strong flour, which is a kind of wheat flour, 10 g of butter, 17 g of sugar, 12 g of skim milk, 5 g of salt, and further added tea leaves to make bread dough, and then 4.2 g of dry yeast is added to the bread dough to make home bakery (Panasonic Corporation) Bread was baked in the “home bakery SD-BMS101”) fast-baking course (2 hours: short dough mashing) or long-time reserved fermentation (reserved fermentation in which the dough is allowed to stand for 8 hours and then fermented).

<Example 1> (Yabukita No. 2 tea early-baked course) ... Contains green tea ingredients
About 150 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. The tea residue was subjected to heat treatment by adding hot water to solid-liquid separation, and then filtered through a cloth to thoroughly squeeze the residue. The filtrate and the tea residue squeezed solution cooled to room temperature were combined and water was added to make a total volume of 180 ml. After adding 25 g of the obtained tea residue to 280 g of strong powder and mixing uniformly, add 10 g of butter, 17 g of sugar, 12 g of skim milk and 5 g of salt, and then add the filtrate to a total volume of 180 ml. The bread was made at the home baking bakery course (2 hours).

  As a result, a bread having a light green color inside was obtained. This bread had a height of 14.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 2> (Yabukita No. 2 tea early-baked course) ... contains black tea ingredients
A bread was made in the same manner as in Example 1 except that the tea residue was not heat-treated with hot water.

  As a result, a bread having a tea color inside was obtained. This bread had a height of 14.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 3> (Bentoki no.2 tea early-baked course) ... Green tea ingredient containing Bread as in Example 1 except using 50 g of red tea leaves of No.2 red tea (water content of about 80%) as raw tea leaves. Had made.

  As a result, a bread having a light green color inside was obtained. This bread had a height of 14 cm after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread at the time of baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 4> (Benfumi No. 2 tea early baking course) ... containing black tea ingredients A bread was made in the same manner as in Example 3 except that the tea residue was not subjected to heat treatment with hot water.

  As a result, a bread having a tea color inside was obtained. This bread had a height of 14 cm after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread at the time of baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 5> (Yabukita No.1 tea early-baked course) ... Green tea component-containing Bread is prepared in the same manner as in Example 1 except that 50 g of fresh tea leaves of Yabukitacha No.1 tea (water content of about 80%) are used as fresh tea leaves. Had made.

  As a result, a bread having a light green color inside was obtained. This bread had a height of 15 cm after baking after being baked in a predetermined frame shape, and exhibited a normal swelling of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 6> (Yabukita No.1 tea early-baked course) ... containing black tea ingredients As in Example 2, except that 50 g of fresh tea leaves (water content of about 80%) of Yabukitacha No.1 tea are used as fresh tea leaves. Had made.

  As a result, a bread having a tea color inside was obtained. This bread had a height of 14.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 7> (Bentoki No.1 tea early baking course) ... Green tea component-containing Bread is prepared in the same manner as in Example 3 except that 50 g of fresh red leaves of Benifumicha No.1 tea (water content of about 80%) are used. Had made.

  As a result, a bread having a light green color inside was obtained. This bread had a height of 14.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 8> (Bentoki No.1 tea early-baked course) ... black tea ingredient containing As the raw tea leaves, the red tea leaves of No.1 red tea No.1 tea (water content of about 80%) is used in the same manner as in Example 4 except that 50 g of bread is used. Had made.

  As a result, a bread having a tea color inside was obtained. This bread had a height of 14 cm after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread at the time of baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 9> (Bentoki No.2 tea early baking course) ... containing black tea ingredients About 140 ml of water was added to 100 g of fresh tea leaves (water content of about 80%) of Benifumicha No.2 tea and crushed with a mixer for 1 minute. The mixed liquid was filtered with a cloth, and the resulting tea residue was well squeezed. The filtrate and tea residue squeezed solution were combined and water was added to make a total volume of 180 ml. After adding 25 g of the obtained tea residue to 280 g of strong powder and mixing uniformly, add 10 g of butter, 17 g of sugar, 12 g of skim milk and 5 g of salt, and then add the filtrate to a total volume of 180 ml. The bread was made at the home baking bakery course (2 hours).

  As a result, a bread having a tea color inside was obtained. This bread had a height of 14.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 10> (Yabukita No. 2 tea long-time reserved fermentation) ... Contains green tea ingredients
Bread was made in the same manner as in Example 1 except that it was produced by long-time fermentation (8 hours) at home bakery.

  As a result, a bread having a light green color inside was obtained. This bread had a height of 14.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 11> (Yabukita No. 2 tea long-time reserved fermentation) ... contains black tea ingredients
Bread was made in a home bakery with a long-time reserved fermentation (8 hours) in the same manner as in Example 10 except that the tea residue was not heat-treated with hot water.

  As a result, a bread having a tea color inside was obtained. This bread had a height of 14.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high.

<Example 12> (Yabukita No.2 tea fast-baked course) ... containing black tea component About 140 ml of water was added to 40 g of fresh tea leaves (water content: about 80%) of Yabukitacha No.2 tea and crushed with a mixer for 1 minute. Water was added to the mixed liquid to make a total volume of 180 ml (slurry preparation). After adding 10g butter, 17g sugar, 12g skim milk and 5g salt to 280g of strong flour, add 180ml of the mixer solution (slurry preparation) and use it as a bread dough for a home bakery fast baking course (2 hours) I made bread.

  As a result, a bread having a black tea color and good texture and taste was obtained. This bread had a strong tea flavor and a high aroma when baked. However, the height after baking after baking in a predetermined frame shape was 8.5 cm, and the normal swelling of the bread during baking was not obtained.

<Example 13> (Yabukita No.2 tea early baking course) ... containing black tea ingredients About 140 ml of water was added to 40 g of fresh tea leaves (water content of about 80%) of Yabukitacha No.2 tea, and crushed with a mixer for 1 minute. Water was added to the mixed liquid (slurry preparation) to make a total volume of 148 ml. After adding 10g of butter, 17g of sugar, 12g of skim milk and 5g of salt to 280g of strong flour, add 148ml of the mixer liquid (slurry preparation) and use it as a dough for home baking at a fast baking course (2 hours) I made bread.

  As a result, a bread having a black tea color and good texture and taste was obtained. This bread had a strong tea flavor and a high aroma when baked. Moreover, the height after baking which baked in the predetermined | prescribed frame type | mold was 13.8 cm, and the normal swelling of the bread at the time of baking was obtained.

<Example 14> (Bentomi no.1 tea early baking course) ... containing green tea ingredients About 150 ml of water was added to 100 g of fresh tea leaves (moisture content of about 80%) of Benifumicha no.1 tea and crushed with a mixer for 1 minute. The mixed liquid was filtered with a cloth, and the resulting tea residue was well squeezed. The filtrate and tea residue squeezed solution were combined and water was added to make a total volume of 200 ml. After adding 10g of butter, 17g of sugar, 12g of skim milk and 5g of salt to 280g of strong flour, add the total amount of filtrate to 200ml, and use this as the dough for bread to make bread at home bakery course (2 hours) It was.

  As a result, a bread having a light green color inside was obtained. This bread had a height of 15 cm after baking after being baked in a predetermined frame shape, and exhibited a normal swelling of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the aroma at the time of baking was also high. However, since no tea residue was added, the content of gallic acid was very small as will be described later.

<Example 15> Rice flour-containing bread
About 150 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 1 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. The tea residue was subjected to heat treatment by adding hot water to solid-liquid separation, and then filtered through a cloth to thoroughly squeeze the residue. The filtrate and the tea residue squeezed solution cooled to room temperature were combined and water was added to make a total volume of 180 ml. After adding 25 g of the tea residue obtained to 230 g of strong flour and 50 g of rice flour and mixing to homogeneity, add 10 g of butter, 17 g of sugar, 12 g of skim milk and 5 g of salt, and then add the filtrate to a total volume of 180 ml, Using this as a dough for bread, bread was made at an early baking course (2 hours) at a home bakery.

  As a result, bread with a red interior was obtained. This bread had a height of 12.5 cm after baking after being baked in a predetermined frame shape, and exhibited a normal swelling of the bread during baking. In addition, it had a sticky and moist feeling, and had a good texture and taste. Furthermore, the flavor of tea was strong and the sweet aroma at the time of baking was also high.

<Comparative Example 1>
10 g of sencha leaves were extracted with 180 ml of hot water, filtered, and water was added to make the filtrate 200 ml. After adding 10 g of butter, 17 g of sugar, 12 g of skim milk, and 5 g of salt to 280 g of strong flour, 200 ml of the filtrate was added, and this was made into a bread dough to make bread on a home bakery fast baking course (2 hours).

  As a result, a bread having a light green color inside was obtained. This bread had a height of 15 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread at the time of baking, but it was crunchy without being sticky due to the elasticity of the bread The bread was dumpling when put in the mouth, and the texture was very bad. Moreover, there was no tea flavor and the scent at the time of baking was also weak.

<Comparative example 2>
About 10 ml of hot water was added to 10 g of green tea leaves and crushed with a mixer for 1 minute. The mixed liquid was filtered with a cloth, and the resulting tea residue was well squeezed. The filtrate and tea residue squeezed solution were combined and water was added to make a total volume of 180 ml. After adding the tea residue obtained to 280 g of strong flour and mixing it uniformly, add 10 g of butter, 17 g of sugar, 12 g of skim milk, and 5 g of salt, and then add the filtrate to a total volume of 180 ml. I made bread at the early baking course (2 hours).

  As a result, a bread having a light green color inside was obtained. This bread had a height of 15 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread at the time of baking, but it was crunchy without being sticky due to the elasticity of the bread The bread was dumpling when put in the mouth, and the texture was very bad. Moreover, there was no tea flavor and the scent at the time of baking was also weak.

<Comparative Example 3>
10 g of roasted tea was extracted with 180 ml of hot water and filtered, and water was added to make the filtrate 200 ml. After adding 10 g of butter, 17 g of sugar, 12 g of skim milk, and 5 g of salt to 280 g of strong flour, 200 ml of the filtrate was added, and this was made into a bread dough to make bread on a home bakery fast baking course (2 hours).

  As a result, a bread having a light brown interior was obtained. This bread had a height of 18.5 cm after baking after being baked in a predetermined frame shape, and a normal swelling of the bread at the time of baking was obtained, and both the texture and taste were good. However, the flavor of tea was weak and the aroma at the time of baking was also weak. In general, it is known that the extract of hojicha has a very low content of total catechins.

<Comparative Example 4>
10 g of tea leaves were extracted with 180 ml of hot water, filtered, and water was added to make the filtrate 200 ml. After adding 10 g of butter, 17 g of sugar, 12 g of skim milk, and 5 g of salt to 280 g of strong flour, 200 ml of the filtrate was added, and this was made into a bread dough to make bread on a home bakery fast baking course (2 hours).

  As a result, a bread having a tea color inside was obtained. This bread had a height of 16 cm after baking after being baked in a predetermined frame shape, and a normal swelling of the bread during baking was obtained, and both the texture and taste were good. However, the flavor of tea was weak and the aroma at the time of baking was also weak. Tea leaves made from tea have less catechins than sencha leaves. In general, black tea is known to have a very low theaflavin content, although catechins are changed to theaflavins and thealvidin in the fermentation process.

<Comparative Example 5>
After heating 100 g of fresh tea leaves (water content of about 80%) of Yabukita Tea No. 2 in a microwave oven for about 1 to 2 minutes, about 150 ml of water was added and crushed with a mixer for 1 minute. The mixed liquid was filtered with a cloth, and the resulting tea residue was well squeezed. The filtrate and tea residue squeezed solution were combined and water was added to make a total volume of 200 ml. After adding 10g of butter, 17g of sugar, 12g of skim milk and 5g of salt to 280g of strong flour, add the total amount of filtrate to 200ml, and use this as the dough for bread to make bread at home bakery course (2 hours) It was.

  As a result, a bread having a light green color inside was obtained. This bread had a height of 14 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread at the time of baking, but it was subjected to a feeling of elasticity of the bread and was not glutinous and clumsy. The bread was dumpling when put in the mouth, and the texture was very bad. Moreover, there was no tea flavor and the scent at the time of baking was also weak.

<Comparative Example 6>
150 ml of hot water was added to 50 g of fresh leaves (water content of about 80%) of Yabukita Tea No. 1 and heated well in a pan. After cooling, the mixture was heated with a mixer and crushed for 1 minute. The mixed liquid was filtered with a cloth to thoroughly squeeze the residue. The filtrate and tea residue squeezed solution were combined and water was added to make a total volume of 180 ml. After adding 25 g of the obtained tea residue to 280 g of strong powder and mixing uniformly, add 10 g of butter, 17 g of sugar, 12 g of skim milk and 5 g of salt, and then add 160 ml of the total filtrate of 180 ml, Using this as a dough for bread, bread was made at an early baking course (2 hours) at a home bakery.

  As a result, a bread having a light green color inside was obtained. This bread had a height of 14 cm after baking after being baked in a predetermined frame shape, and exhibited a normal bulge of the bread at the time of baking, but it was subjected to a feeling of elasticity of the bread and was not glutinous and clumsy. The bread was dumpling when put in the mouth, and the texture was very bad. Moreover, there was no tea flavor and the scent at the time of baking was also weak.

<Control Example 1>
After adding 10g butter, 17g sugar, 12g skim milk and 5g salt to 280g strong flour, add 200ml water to make bread dough, add 4.2g dry yeast to the dough and ferment according to the usual method. 2 hours).

  As a result, a bread having a white interior was obtained. This bread had a height of 15 cm after baking after being baked in a predetermined frame shape, and exhibited a normal swelling of the bread during baking. In addition, the mochi and moist feeling was weak and the scent at the time of baking was also weak. In addition, since the tea leaf origin material was not included, there was no flavor of tea.

<Control Example 2>
Bread was made in the same manner as in Control Example 1 except that long-time fermentation (8 hours) at home bakery was used. As a result, a bread having a white interior was obtained. This bread had a height of 15 cm after baking after being baked in a predetermined frame shape, and exhibited a normal swelling of the bread during baking. In addition, the mochi and moist feeling was weak and the scent at the time of baking was also weak. In addition, since the tea leaf origin material was not included, there was no flavor of tea.

<Test Example 1>
The characteristics of breads obtained in Examples 1 to 15, Comparative Examples 1 to 6, and Control Examples 1 and 2 are summarized in Table 1 below.

  The characteristics of each bread shown in Table 1 are summarized as follows.

  (1) Bread using hot water extract of sencha manufactured as in Comparative Example 1, Bread using hot water extract of sencha and tea residue manufactured as in Comparative Example 2, and Comparative Example 5 In the bread using the filtrate and the tea residue obtained by solid-liquid separation of the mixer liquid crushed with a mixer after adding water to the raw tea leaves heat-treated for 1 to 2 minutes in a microwave oven, The bread was crunchy with a feeling of elasticity and no stickiness. When it was put in the mouth, it became dumpling and the texture was very bad. Moreover, there was no tea flavor and the scent at the time of baking was also weak.

  (2) Since the amount of catechin is small in the bread using the hot water extract of the roasted tea produced as in Comparative Example 3 and the bread using the hot water extract of the tea produced as in Comparative Example 4, the above ( Although the inconvenience relating to the texture as in 1) did not occur, the flavor of tea was weak and the aroma during baking was also weak.

  (3) In bread using the filtrate and tea residue obtained by solid-liquid separation of the mixer liquid crushed with a mixer after adding water to fresh tea leaves as in Examples 1 to 11, the texture and taste In both cases, good bread was obtained, and the flavor of tea was strong and the aroma during baking was high. And the normal swelling of the bread at the time of baking was obtained stably.

  (4) Bread using the mixer liquid (slurry preparation) obtained by adding water to fresh tea leaves and crushed with a mixer as in Examples 12 and 13 provides a bread with good texture and taste. The flavor was strong and the scent was high during baking. However, in the bread of Example 12, where the amount of the mixer liquid blended as bread dough is large, the height after baking after baking in a predetermined frame shape is 8.5 cm, etc. There was a tendency that the bread swelled at the time of baking could not be stably obtained. However, in the bread of Example 13 in which the amount of the mixer liquid blended as bread dough was reduced, the height after baking after being fired in a predetermined frame shape was 13.8 cm, and the swelling of the bread during baking was stable. Is obtained.

  (5) A bread using a filtrate obtained by solid-liquid separation of the mixer liquid obtained by adding water to fresh tea leaves and crushed by a mixer as in Example 14 gives a bread having a good texture and taste. The tea had a strong flavor and a high aroma during baking. And the normal swelling of the bread at the time of baking was obtained stably, and the inside was bread showing light green. However, as will be described later, the content of gallic acid was very small.

  (6) As in Example 15, the gluten-free rice flour is blended into the strong flour, and the filtrate and tea residue obtained by solid-liquid separation of the mixer liquid crushed with a mixer after adding water to fresh tea leaves In the bread used, the bread height was 9 cm due to the blending of rice flour, but bread with good texture and taste was obtained, the flavor of tea was strong, and the aroma during baking was also high.

  (7) As in Examples 12 and 13, in the bread in which water was added to fresh tea leaves and the mixer liquid (slurry preparation) crushed with a mixer was blended, the swelling of the bread during baking was unstable. If the amount of water in the mixer liquid (slurry preparation) is reduced as in Example 13, a normal bread bulge can be obtained.

  (8) Among the breads of Examples 1 to 11, the breads of Examples 1, 3, 5, 7, and 10 using the tea residue heat-treated with hot water resulted in a bread having a light green interior. In the breads of Examples 2, 4, 6, 8, 9, and 11 using tea residues that were not heat-treated, breads with a black tea inside were obtained.

  (9) As in Examples 12 and 13, a bread in which water was added to fresh tea leaves and all of the mixer liquid (slurry preparation) crushed with a mixer was blended, and a bread having a black tea inside was obtained. As in Example 14, in the bread in which only the filtrate obtained by solid-liquid separation of the mixer liquid obtained by adding water to fresh tea leaves and crushed by a mixer was obtained, a bread having a light green interior was obtained.

  From the above results, the following was considered.

  (A) The bread (Comparative Examples 1, 2, 5, and 6) to which the tea process, microwave oven, or hot water treated tea material is added has a poor texture compared to the bread of Control Example 1 that does not contain the tea material. It was. This was thought to be because the viscoelasticity of bread was inhibited by catechins contained in the tea material. In the breads of Comparative Examples 1, 2, 5, and 6, there was no tea flavor and the aroma during baking was weak.

  (I) Adding water to fresh tea leaves and crushing the mixer liquid with a mixer, further solid-liquid separation and using the filtrate and tea residue, so that any component of the filtrate and tea residue (especially by heat) It was considered that the moist and moist feeling of bread was enhanced by the inactivating enzyme), and the aroma during baking was increased (particularly, comparison between Examples 1 to 11 and Comparative Example 5 or 6).

  (C) Bread with good texture and taste was obtained by adding water to fresh tea leaves and crushed with a mixer (slurry preparation). The air entrained in the dough-like preparation) inhibited SS bond formation of gluten in bread dough and hindered the formation of gluten network structure that retains carbon dioxide during fermentation of bread dough. (Example 12). In addition, it was considered that the tea residue contained in the mixer liquid (slurry preparation) was a factor that hindered the expansion of bread. However, if the amount of water is reduced to reduce the total amount of the mixer liquid (slurry preparation), the bread bulge is improved (Example 13).

  (D) By adding water to fresh tea leaves and crushing with a mixer, the mixer liquid is further solid-liquid separated and the filtrate is used, so that the air trapped in the mixer liquid during crushing by the mixer is released, and the gluten of bread dough The formation of SS bonds was good, and the formation of a gluten network structure that retained carbon dioxide gas was good. Thus, it was considered that the bulge of bread during baking was stably obtained (Examples 1 to 11). It was also considered that the amount of tea residue contained in the mixer liquid (slurry preparation) could be adjusted to ensure bread swelling during baking (particularly Example 9).

  (E) If the tea residue is not treated with hot water by adding solid water to the raw tea leaves and crushing the mixer solution with a mixer, further solid-liquid separation and using the filtrate and tea residue By some component (especially enzyme) of the tea residue, the bread becomes blackish (Examples 2, 4, 6, 8, 9, 11), and the tea residue is treated with hot water (Examples 1, 3, 5). 7, 10) It was considered that some ingredients that made the bread blackish tea were deactivated, and the bread with tea leaves was kept light green.

  (F) The blended liquid that was crushed with a mixer after adding water to fresh tea leaves was further solid-liquid separated, and there was no enzyme that turned the bread into a black tea color by using the filtrate. (Example 14).

<Test Example 2>
The results of component analysis of the breads obtained in Examples 1 to 11, 14, and 15, Comparative Example 6, and Control Examples 1 and 2 are summarized in Tables 2 to 4 below. In addition, the component analysis of bread was measured by high performance liquid chromatography by a conventional method. The measurement was entrusted to Eco Pro Research Co., Ltd., a registered inspection body of the Ministry of Health, Labor and Welfare.

  The characteristics of the ingredients of each bread shown in Tables 2 to 4 are summarized as follows.

  (1) The bread which does not contain tea leaf-derived materials as in Control Example 1 is substantially free of catechins, theaflavins and methylated catechins.

  (2) Filtration obtained by further solid-liquid separation of the mixer liquid obtained by adding water to fresh tea leaves and crushing with a mixer as a tea leaf-derived material as in Examples 2, 4, 6, 8, 9, and 11. Bread using the liquid and tea residue not treated with hot water substantially contains theaflavins, whereas the tea residue is used as a tea leaf-derived material as in Examples 1, 3, 5, 7, and 10. The bread used after being treated with hot water is substantially free of theaflavins. The theaflavins are theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3'-gallate (TF3'G), and theaflavin-3,3'-digallate (TFDG).

  (3) As in Examples 12 and 13, as a tea leaf-derived material, bread containing the mixer liquid (slurry preparation) obtained by adding water to a raw tea leaf and crushing it with a mixer substantially contains theaflavins.

  (4) As a tea leaf-derived material as in Example 14, water was added to fresh tea leaves and the mixer liquid (slurry preparation) crushed with a mixer was further mixed with a filtrate obtained by solid-liquid separation. Bread is substantially free of theaflavins.

  (5) As in Examples 3, 4, 7, 8, 9, and 14, breads using Benifumi tea leaves as tea leaves substantially contain methylated catechins. The methylated catechins are epigallocatechin 3- (3 ″ -O-methyl) gallate (EGCG methyl) and epicatechin 3- (3 ″ -O-methyl) gallate (ECG methyl).

  (6) In bread containing tea leaf-derived material (dough dough time is short) (Examples 1-9, 12-15), bread not containing tea leaf-derived material (dough dough time is short) (Control Example 1) In general, the content of amino acids increased. The amino acids are aspartic acid, glutamic acid, asparagine, serine, glutamine, threonine, arginine, theanine, alanine, tyrosine, GABA (γ-aminobutyric acid), methionine, valine, phenylalanine, isoleucine, and leucine.

  (7) Bread containing a tea leaf-derived material (long dough time for dough) (Examples 10 and 11), compared to bread not containing a tea leaf-derived material (short dough time for dough) (control example 2), Overall, the content of amino acids was the same or decreased. The amino acids are aspartic acid, glutamic acid, asparagine, serine, glutamine, threonine, arginine, theanine, alanine, tyrosine, GABA (γ-aminobutyric acid), methionine, valine, phenylalanine, isoleucine, and leucine. However, GABA and lysine contents were increased.

  (8) Using only the filtrate obtained by solid-liquid separation of the mixer liquid obtained by adding water to fresh tea leaves and crushing with a mixer as in Example 14, and without adding the tea residue, The content was very low. Moreover, also in the bread (Comparative Example 6) containing the tea leaf-derived material subjected to hot water treatment on the entire tea leaves (Examples 1, 3, 5, 7, 10) and the bread (Examples 2, 4, 6, 8, 9, 11) containing the tea leaf-derived material that made full use of the fresh leaves, the content of gallic acid was significantly reduced.

  From the above results, the following was considered.

(A) About tea components Generally, tea flavins are not included in tea green tea produced, and it is thought to be produced in the tea making process of black tea, but the mixer liquid that was crushed with a mixer after adding water to fresh tea leaves, Further, by using the filtrate and tea residue after solid-liquid separation, or by using the whole mixer liquid (slurry preparation) crushed with a mixer after adding water to fresh tea leaves, the tea-making process Theaflavins were produced during the production of bread without passing through. That is, if the tea residue is not treated with hot water, theaflavins are produced in the bread by some component (particularly enzyme) of the tea residue (Examples 2, 4, 6, 8, 9, 11), and the tea residue Is not added (Example 14), or the tea residue is treated with hot water (Examples 1, 3, 5, 7, 10), so that any ingredients that produce theaflavins in the bread are deactivated. Thus, it was considered that theaflavins were not produced in the bread.

  In addition, methylated catechins (EGCG methyl and ECG methyl) contained in the fresh tea leaves of the red tea variety, Benifumi tea, are lost in the normal tea making process. In the above bread manufacturing method, theaflavins are produced in a manner similar to the tea making process of black tea, and the color of the bread also becomes black, but methylated catechins (EGCG methyl and ECG methyl) are almost 100%. It could be left (Examples 4, 8, and 9).

  Furthermore, in the bread | pan which does not add the tea residue using only the filtrate obtained by solid-liquid separating the mixer liquid which added water to the raw tea leaf like Example 14, and crushed with the mixer, content of gallic acid The amount was very small. Moreover, it was also significantly reduced in the bread (Comparative Example 6) containing the tea leaf-derived material that was subjected to hot water treatment on the entire tea leaf. This is because gallic acid is mainly contained in the filtrate or tea residue from gallate-type catechins contained in the tea residue obtained by solid-liquid separation of the mixer liquid obtained by adding water to fresh tea leaves and crushing with a mixer. This is thought to be due to decomposition by some components (particularly enzymes).

(I) Amino acid component It is known that free amino acids contained in wheat or the like as a raw material for bread are drastically reduced because yeast is used as a nitrogen source in the bread production process. In that respect, amino acids were generally increased in bread containing tea leaf-derived materials (Examples 1 to 11, 14, 15) compared to bread not containing tea leaf-derived material (Control Examples 1 and 2). Moreover, compared with the bread containing the tea leaf origin material which gave the hot water treatment to the whole tea leaf (Comparative Example 6), the bread containing the tea leaf origin material which gave only the hot water treatment to the tea residue (Examples 1, 3, 5, and 7) 10) and bread (Examples 2, 4, 6, 8, 9, and 11) containing tea leaf-derived materials that made full use of all of the fresh leaves generally increased the content of amino acids. Therefore, it was considered that the content of amino acids in the bread was increased by some components (particularly enzymes) of the filtrate from the mixer liquid and / or tea residue.

<Test Example 3>
The catechins contained in the breads obtained in Examples 1 to 11 and 14 were further considered. That is, the isomerization rate of catechins was determined according to the following formula (1).
Isomerization rate (%) = {(non-epi type catechin amount) ÷ (total catechin amount)} × 100 (1)
Here, non-epi type catechin is gallocatechin (GC), catechin (C), gallocatechin gallate (GCG), and catechin gallate (CG) among the catechins. The results are shown in Table 5 below.

  As a result, when the dough aging time was short, the isomerization rate of catechins to non-epi-type due to heat was kept low despite being heat-treated in the baking process of bread. This was thought to be because catechins were tightly bound to proteins due to incorporation of catechins into the wheat flour, so that isomerization due to heat during baking was suppressed. On the other hand, when the dough aging time was long, suppression of the isomerization rate was suppressed to some extent.

<Test Example 4>
The theaflavins contained in the breads obtained in Examples 1 to 11 and 14 were further considered. That is, the mass (mg) of theaflavins converted to the mass of 100 g of raw tea leaves (water content of about 80%) as a raw material was determined. Further, the mass (mg) of theaflavins per 100 g of bread was determined.

  As a result, when the tea residue was heat-treated, catechin was not converted to theaflavin and theaflavin was not produced (Examples 1, 3, 5, 7, 10). Similarly, when the tea extract was used, no theaflavin was produced (Example 14).

  On the other hand, when the tea residue was used without heat treatment, catechin was converted to theaflavin and theaflavin was produced. In this case, the conversion rate of the catechin theaflavin is larger when the dough aging time is longer (Example 11) than for the short fermentation (Examples 2, 4, 6, 8, 9) where the dough aging time is short. In No. 11 bread, the mass ratio of theaflavin converted to the mass of 100 g of raw tea leaves (water content of about 80%) as a raw material was 113.7 mg. The mass of theaflavin was 12.5 mg per 100 g of bread.

<Test Example 5>
The mixer liquid (slurry preparation) or the mixer liquid crushed with a mixer after adding water to fresh tea leaves is further solid-liquid separated, and the filtrate and tea residue are used to obtain the filtrate and / or Or it was considered that the content of amino acids in the bread was increased by some components (particularly enzymes) of the tea residue, which was verified.

That is, as described above, in the manufacture of the bread of Example 6 above, 50 g of fresh leaves of Motoyama tea No. 1 tea used as the raw material was heated and deactivated well in a pan containing 150 ml of hot water. Produced bread in the same manner as in Example 6 to obtain bread of Comparative Example 6 above . Component analysis was performed for the content of amino acids in the bread of Comparative Example 6. Table 7 below summarizes the results together with the content of amino acids in the breads obtained in Examples 5 and 6 and Control Example 1. Moreover, it showed as a graph in FIGS. 1-3. Further, Table 8 below shows the content of the total amount of free amino acids in the breads obtained in Examples 1 to 11, 14, and 15 of Comparative Example 6 and Control Examples 1 and 2, and the mass of the total amount of free amino acids relative to theanine 1. Ratio, mass ratio of gallic acid to γ-aminobutyric acid 1, mass ratio of total amount of lysine to free amino acid 1, mass of lysine converted to 100 g of flour as a raw material (mg), lysine per 100 g of bread The mass (mg) was summarized.

  As a result, the content of amino acids generally increased in the breads of Examples 5 and 6 and Comparative Example 6 using fresh tea leaves of the first tea, compared to the breads of Control Examples 1 and 2 where no tea leaves were added. Moreover, compared with the comparative example 6 which performed the hot water process to the whole tea leaf, in Example 5, 6, content of amino acids generally increased more. In particular, the increase was highest in Example 6 using the filtrate and tea residue (Tables 7, 8 and FIGS. 1 to 3).

  From the above, the mixer liquid (slurry preparation) or the mixer liquid crushed with a mixer after adding water to fresh tea leaves is further solid-liquid separated, and the filtrate and tea residue are used for the filtration. It has been found that the content of amino acids in the bread is generally increased by some components (particularly enzymes) of the liquid and / or tea residue.

  Further, as shown in Tables 2, 3, 4, and 8, the content of theanine among the free amino acids tended not to increase or to decrease. Especially in Examples 10 and 11 where the dough aging time was long, the theanine content decreased. In addition, the γ-aminobutyric acid content tended to increase. Moreover, the use of gallic acid also tended to increase. However, the tendency of increasing gallic acid was not observed in the extract obtained by solid-liquid separation. Further, among the free amino acids, the lysine content was hardly present in the case of short fermentation with a short dough aging time. However, the lysine content increased by long-term fermentation with a long dough aging time. In Control Example 2, the lysine content increased compared to Control Example 1, but the increase in the contents of Examples 10 and 11 was very large.

<Test Example 6>
Taste sensor (taste recognition device TS-5000Z) (manufactured by Intelligent Sensor Technology Co., Ltd.) for the umami, bitterness and astringency of the breads obtained in Examples 5, 6, 8 and Comparative Example 6 and Control Example 1. Was measured and evaluated.

  Specifically, 40 ml of distilled water was added to 10 g of each pan and mixed, and then the supernatant liquid obtained by centrifuging the mixer liquid was measured as an evaluation liquid. The results were shown as relative evaluation values of other breads, with the bread obtained in Control Example 1 being the reference (0).

  As a result, as shown in Table 9, although the breads of Examples 5, 6, 8 and Comparative Example 6 were breads containing catechins, the control example 1 The taste evaluation was almost the same.

  On the other hand, as for umami, compared to Comparative Example 6 (relative evaluation of umami 1.71) in which the entire tea leaf was treated with hot water, Example 5 (relative evaluation of umami 3.82) in which only the tea residue was treated with hot water, In Example 6 (relative evaluation of umami 4.74) and Example 8 (relative evaluation of umami 4.01), all of which were fully utilized, the values were significantly higher.

  From the above, the mixer liquid obtained by adding water to fresh tea leaves and crushed with a mixer is further subjected to solid-liquid separation, and the filtrate and tea residue are used to obtain any component of the filtrate and / or tea residue ( It was revealed that the taste of bread was remarkably enhanced by the enzyme in particular.

  An example of udon is described below. In the following examples, udon was made by the following common method, except that the tea leaf-derived material to be blended with udon was changed. In other words, after adding 150 g of strong flour, 150 g of weak flour, 10 g of salt, and tea leaf-derived materials, make a dough for the udon at the home bakery (Panasonic Corporation “Home Bakery SD-BMS101”) and rest for about 8 hours in the refrigerator. I didn't.

<Example 16> Yabukita tea Green tea ingredient-containing udon
About 100 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. The tea residue was subjected to heat treatment by adding hot water to solid-liquid separation, and then filtered through a cloth to thoroughly squeeze the residue. The filtrate and the squeezed tea residue cooled to room temperature were combined and water was added to make a total volume of 150 ml. After adding 25 g of the obtained tea residue to 150 g of strong flour and 150 g of weak flour and mixing it uniformly, 10 g of salt and 150 ml of filtrate were added, and then this was used to make udon noodles.

<Example 17> Yabukita tea and tea ingredient-containing udon
Udon was made in the same manner as in Example 16 except that the tea residue was not heat-treated with hot water.

<Example 18> Benifumi Kicha containing methylated catechin: Udon containing green tea components
Udon was made in the same manner as in Example 16 except that 50 g of fresh tea leaves (red water content of about 80%) were used as fresh tea leaves.

<Example 19> Benifumi tea containing methylated catechin: Udon containing black tea ingredients
Udon was made in the same manner as in Example 17 except that 50 g of fresh tea leaves (water content of about 80%) were used as fresh tea leaves.

<Example 20> Yabukita tea and tea ingredient-containing udon
A tea residue was obtained in the same manner as in Example 16 except that heat treatment with hot water was not performed, and after adding 150 g of strong flour and 150 g of weak flour to 25 g of the mixture, the mixture was made uniform, and then 10 g of salt and 150 ml of water were added. Made udon noodles with udon noodles.

<Example 21> Yabukita tea Green tea ingredient-containing udon
About 100 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. Water was added to the filtrate to make a total volume of 150 ml. After adding 10 g of salt and 150 ml of filtrate to 150 g of strong flour and 150 g of weak flour, udon was made using this as a dough.

<Example 22> Yabukita tea and tea ingredient-containing udon
About 100 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and the mixture was crushed with a mixer for 1 minute to add water to a total volume of 150 ml. After adding 10 g of salt and 150 ml of a mixer solution (slurry preparation) to 150 g of strong flour and 150 g of weak flour, udon was made using this as a dough.

<Comparative Example 7>
100 ml of hot water was added to 50 g of fresh tea leaves (water content of about 80%) of Yabukita Tea No. 2 and heated well in a pan. After cooling, the mixture was crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. The filtrate and the squeezed tea residue cooled to room temperature were combined and water was added to make a total volume of 150 ml. After adding 25 g of the obtained tea residue to 150 g of strong flour and 150 g of weak flour and mixing it uniformly, 10 g of salt and 150 ml of filtrate were added, and then this was used to make udon noodles.

<Control Example 3>
After adding 10 g of salt and 150 ml of water to 150 g of strong flour and 150 g of weak flour, udon was made using this as a dough.

<Test Example 7>
The characteristics of the udon obtained in Examples 16 to 22, Comparative Example 7 and Control Example 3 are summarized in Table 10 below.

<Test Example 8>
The results of component analysis of the udon obtained in Examples 16 to 19, Comparative Example 7, and Control Example 3 are shown together in Table 11 below. In addition, component analysis of udon was measured by high performance liquid chromatography by a conventional method. The measurement was entrusted to Eco Pro Research Co., Ltd., a registered inspection body of the Ministry of Health, Labor and Welfare.

  The characteristics of the components of each udon shown in Table 11 are summarized as follows.

  (1) As in Control Example 3, the noodles containing no tea leaf-derived material are substantially free of catechins, theaflavins, and methylated catechins.

  (2) As a tea leaf-derived material as in Examples 17 and 19, tea residue that is not treated with filtrate and hot water obtained by further solid-liquid separation of the mixer liquid obtained by adding water to the raw tea leaves and crushing with a mixer The udon using and substantially contains theaflavins, whereas in the udon used by treating the tea residue with hot water as a tea leaf-derived material as in Examples 16 and 18, theaflavins are substantially Not included. The theaflavins are theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3'-gallate (TF3'G), and theaflavin-3,3'-digallate (TFDG).

  (3) As in Examples 18 and 19, breads using Benifumi tea leaves as tea leaves substantially contain methylated catechins. The methylated catechins are epigallocatechin 3- (3 ″ -O-methyl) gallate (EGCG methyl) and epicatechin 3- (3 ″ -O-methyl) gallate (ECG methyl).

  (4) In the udon containing the tea leaf-derived material (Examples 16 to 19), the content of amino acids was generally increased as compared with the soup containing no tea leaf-derived material (Control Example 3). The amino acids are aspartic acid, glutamic acid, asparagine, serine, glutamine, threonine, arginine, theanine, alanine, tyrosine, GABA (γ-aminobutyric acid), methionine, valine, phenylalanine, isoleucine, and leucine.

  (5) As in Examples 17 and 19, water is added to fresh tea leaves and crushed with a mixer. The udon using the filtrate and tea residue obtained by solid-liquid separation of the mixer liquid is subjected to hot water treatment on the entire tea leaves. The content of gallic acid was very high compared to the udon containing the tea leaf-derived material (Comparative Example 7).

  (6) In the udon (Examples 16 to 19) containing tea leaf-derived material in which the enzyme has not been deactivated, the udon containing tea leaf-derived material (Control Example 3) and the udon containing tea leaf-derived material in which the enzyme has been deactivated ( Compared with Comparative Example 7), the lysine content was significantly increased. In particular, in Examples 17 and 19 using all enzymes, the content increased from 32 times to 47 times.

  From the above results, the following was considered.

(A) About tea components Generally, tea flavins are not included in tea green tea produced, and it is thought to be produced in the tea making process of black tea, but the mixer liquid that was crushed with a mixer after adding water to fresh tea leaves, Further, by using the filtrate and tea residue after solid-liquid separation, or by using the whole mixer liquid (slurry preparation) crushed with a mixer after adding water to fresh tea leaves, the tea-making process Theaflavins were produced during the production of bread without passing through. That is, when the tea residue is not treated with hot water, theaflavins are produced in the bread by some component (particularly enzyme) of the tea residue (Examples 17 and 19), and the tea residue is treated with hot water ( Examples 16 and 18) It was considered that some thea-flavin-producing components in the udon were inactivated and theaflavins were not produced in the bread.

  In addition, methylated catechins (EGCG methyl and ECG methyl) contained in the fresh tea leaves of the red tea variety, Benifumi tea, are lost in the normal tea making process. The above udon production method produces theaflavins that mimic the process of making black tea, and the color of the bread also becomes black, but methylated catechins (EGCG methyl and ECG methyl) are almost 100% (Example 19). It is the world's first that gallate type theaflavin and methylated catechin can coexist.

  Furthermore, as in Examples 17 and 19, the gallic acid content in the udon in which water was added to fresh tea leaves and the filtrate obtained by solid-liquid separation of the mixer liquid crushed with a mixer and tea residue was added. The amount of tea was increased up to twice that of udon (Comparative Example 7) containing tea leaf-derived material that had been treated with hot water. Gallic acid is a gallate-type catechin contained in the tea residue obtained by solid-liquid separation of the mixer liquid obtained by adding water to fresh tea leaves and crushing with a mixer, and any component contained mainly in the filtrate or tea residue It was thought to be because it was decomposed by (especially enzymes).

(I) Amino acid component In the udon (Example 17) containing the tea leaf-derived material in which the enzyme is fully utilized in the same tea leaf, the tea leaf-derived material in which the enzyme is inactivated 100% is compared with the udon (Comparative Example 7). Amino acids increased more than 5 times. It was considered that the content of amino acids in the bread was increased by some components (particularly enzymes) of the filtrate and / or tea residue from the mixer liquid.

<Test Example 9>
The catechins contained in the udon obtained in Examples 16 to 19 were further discussed. That is, the isomerization rate of catechins was determined according to the following formula (1).
Isomerization rate (%) = {(non-epi type catechin amount) ÷ (total catechin amount)} × 100 (1)
Here, non-epi type catechin is gallocatechin (GC), catechin (C), gallocatechin gallate (GCG), and catechin gallate (CG) among the catechins. The results are shown in Table 12 below.

  In the production of noodles, the isomerization rate is very low because there is no heat treatment process. Even if the noodles were boiled, this effect could be maintained.

<Test Example 10>
The theaflavins contained in the udon obtained in Examples 16-19 were further discussed. That is, the mass (mg) of theaflavins converted to the mass of 100 g of raw tea leaves (water content of about 80%) as a raw material was determined. The theaflavin mass (mg) per 100 g of raw udon was determined.

  As a result, when the tea residue was heat-treated, catechin was not converted to theaflavin and theaflavin was not produced (Examples 16 and 18).

  On the other hand, when the tea residue was used without heat treatment, catechin was converted to theaflavin, and theaflavin was produced (Examples 17 and 19). In this case, noodles have a relatively long dough aging time, so the conversion rate of catechin to theaflavin is large, and the mass ratio of theaflavin converted to 100 g of raw tea leaves (water content of about 80%) as raw material Was 190 mg or more. The mass of theaflavin per 100 g of raw udon was 19 mg or more.

<Test Example 11>
The mixer liquid (slurry preparation) or the mixer liquid crushed with a mixer after adding water to fresh tea leaves is further solid-liquid separated, and the filtrate and tea residue are used to obtain the filtrate and / or Or it was considered that the content of amino acids in the bread was increased by some components (particularly enzymes) of the tea residue, which was verified.

  That is, Table 14 below shows the content of the total amount of free amino acids in the udon obtained in Examples 16 to 19, Control Example 3 and Comparative Example 7, the mass ratio of the total amount of free amino acids to theanine 1, γ-amino The mass ratio of gallic acid to butyric acid 1, the mass ratio of lysine to free amino acid 1, the mass of lysine converted to 100 g of raw material flour (mg), and the mass of lysine per 100 g of udon (mg) are summarized. .

  As a result, the content of amino acids generally increased in the udons of Examples 16 and 17 and Comparative Example 7 using fresh tea leaves of No. 2 tea as compared to the udon of Control Example 3 in which no tea leaves were added. Moreover, it increased most in Example 17 using the said filtrate and a tea residue compared with the comparative example 7 which performed the hot water process to the whole tea leaf.

  From the above, the mixer liquid (slurry preparation) or the mixer liquid crushed with a mixer after adding water to fresh tea leaves is further solid-liquid separated, and the filtrate and tea residue are used for the filtration. It became clear that the content of amino acids in the udon was generally increased by some components (particularly enzymes) of the liquid and / or tea residue.

  Among the free amino acids, the theanine content tended not to increase or to decrease. On the other hand, the content of γ-aminobutyric acid tended to increase. Moreover, the use of gallic acid also tended to increase. In the case of noodles, the lysine content was dramatically increased because the dough was splashed for a relatively long time. It is noteworthy that Examples 16 and 18 using the filtrate and deactivated tea residue increase about 10 times, and Examples 17 and 19 using the filtrate and tea residue increase about 30 to 50 times. Should have been.

  Hereinafter, the present invention will be specifically described with examples of dumpling skin, pasta, cookies, and bun scalp, but these examples do not limit the scope of the present invention.

<Example 23> Yabukita green tea ingredient-containing dumpling skin
Except for using 300 g of strong powder, a dumpling skin dough was made at the udon course of Home Bakery (Panasonic Corporation “Home Bakery SD-BMS101”) in the same manner as in Example 16, and rested in the refrigerator for about 8 hours.

<Example 24> Yabukita tea and tea ingredient-containing dumpling skin
A dumpling skin was made in the same manner as in Example 23 except that the tea residue was not heat-treated with hot water.

<Example 25> Benifumi Kicha containing methylated catechins: Green tea ingredient-containing dumpling skin
A dumpling skin was made in the same manner as in Example 23, except that 50 g of fresh red tea leaves No. 2 tea (fresh water content of about 80%) were used as fresh tea leaves.

<Example 26> Methylated catechin-containing Benifu Kicha: Black tea ingredient-containing dumpling skin Dumplings in the same manner as Example 24, except that 50 g of red tea leaves of No. 2 tea (water content of about 80%) are used as fresh tea leaves. Made the skin.

<Example 27> Yabukita tea and tea ingredient-containing dumpling skin
After adding 25 g of the non-enzymatic tea residue obtained in Example 23 to 300 g of strong flour and mixing to homogeneity, 10 g of salt and 150 ml of water were added, followed by Home Bakery (Panasonic Corporation “Home Bakery SD-BMS101”) ) Made a dumpling skin in the udon course and rested in the refrigerator for about 8 hours.

<Example 28> Yabukita green tea ingredient-containing dumpling skin
About 100 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. Water was added to the filtrate to make a total volume of 150 ml. After adding 10 g of salt and 150 ml of filtrate to 300 g of strong flour, dumpling skins were made on the udon course of Home Bakery (Panasonic Corporation “Home Bakery SD-BMS101”) and rested in the refrigerator for about 8 hours.

<Example 29> Yabukita tea and tea ingredient-containing dumpling skin
About 100 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and the mixture was crushed with a mixer for 1 minute to add water to a total volume of 150 ml. After adding 10 g of salt and 150 ml of a mixer solution (slurry preparation) to 300 g of strong flour, make dough for dumpling skin at the udon course of the home bakery (Panasonic Corporation “Home Bakery SD-BMS101”), and about 8 in the refrigerator. I took a rest.

<Example 30> Yabukita tea green tea component-containing pasta
About 80 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. The tea residue was subjected to heat treatment by adding hot water to solid-liquid separation, and then filtered through a cloth to thoroughly squeeze the residue. The filtrate and the squeezed tea residue cooled to room temperature were combined and water was added to make a total volume of 110 ml. After adding 25 g of the tea residue obtained to 150 g of strong flour and 150 g of weak flour and mixing uniformly, 5 g of salt, 50 g of beaten egg, 1 teaspoon of olive oil and 110 ml of filtrate were added, followed by Home Bakery (Panasonic Corporation “Home Bakery” The dough was made in the pasta course of “SD-BMS101”) and rested in the refrigerator for about 8 hours.

<Example 31> Yabukita tea and tea component-containing pasta
Pasta was made in the same manner as in Example 30 except that the tea residue was not heat-treated with hot water.

<Example 32> Benifumi tea containing methylated catechin: Pasta containing green tea components
Pasta was prepared in the same manner as in Example 30 except that 50 g of fresh tea leaves (red water content of about 80%) were used as fresh tea leaves.

<Example 33> Benifumi Kicha containing methylated catechin: Pasta containing black tea ingredients
Pasta was made in the same manner as in Example 31 except that 50 g of fresh tea leaves (red water content of about 80%) were used as fresh tea leaves.

<Example 34> Yabukita tea and tea component-containing pasta
About 80 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. Pasta was made in the same manner as in Example 30 except that 25 g of the tea residue was used.

<Example 35> Yabukita tea green tea ingredient-containing pasta
About 100 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. Water was added to the filtrate to make a total volume of 150 ml. Pasta was made in the same manner as in Example 30 except that 150 ml of the filtrate was used.

<Example 36> Yabukita tea and tea component-containing pasta
About 100 ml of water was added to 50 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and the mixture was crushed with a mixer for 1 minute to add water to a total volume of 150 ml. Pasta was made in the same manner as in Example 30, except that 150 ml of the mixer liquid (slurry preparation) was used.

<Example 37> Yabukita tea and tea component-containing cookies
About 50 ml of water was added to 26.5 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. 60 g of butter was kneaded until whitish, and 60 g of sugar was added in two to three times and mixed well. After further adding tea residue and mixing well, 1/2 egg and vanilla essence were added and mixed well. Further, 130 g of weak flour and baking powder were sifted together with 1/3 teaspoon and mixed so as not to knead. Wrapped in a wrap and allowed to stand for several hours at room temperature or in a refrigerator, then baked in an oven at 170 ° C. for about 15-20 minutes.

<Example 38> Yabukita tea and tea component-containing cookies
About 50 ml of water was added to 26.5 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. 60 g of butter was kneaded until whitish, and 60 g of sugar was added in two to three times and mixed well. After further adding tea residue and mixing well, sometimes 30 ml of egg, 20 ml of filtrate and vanilla essence were added and mixed well. Further, 130 g of weak flour and baking powder were sifted together with 1/3 teaspoon and mixed so as not to knead. Wrapped in a wrap and allowed to stand at room temperature or in the refrigerator for several hours, then baked in an oven at 170 ° C. for about 15 to 20 minutes.

<Example 39> Yabukita tea and tea component-containing cookies
About 50 ml of water was added to 26.5 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. 60 g of butter was kneaded until whitish, and 60 g of sugar was added in two to three times and mixed well. After adding the whole tea blender solution and mixing well, sometimes 30ml of egg and vanilla essence were added and mixed well. Further, 130 g of weak flour and baking powder were sifted together with 1/3 teaspoon and mixed so as not to knead. Wrapped in a wrap and allowed to stand at room temperature or in the refrigerator for several hours, then baked in an oven at 170 ° C. for about 15 to 20 minutes.

<Example 40> Yabukita tea Green tea component-containing cookies
About 50 ml of water was added to 26.5 g of fresh tea leaves (water content: about 80%) of Yabukita Tea No. 2 and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. The tea residue was subjected to heat treatment by adding hot water to solid-liquid separation, and then filtered through a cloth to thoroughly squeeze the residue. 60 g of butter was kneaded until whitish, and 60 g of sugar was added in two to three times and mixed well. After further adding tea residue and mixing well, 30 ml of melted egg, 20 ml of filtrate and vanilla essence were added and mixed well. Further, 130 g of weak flour and baking powder were sifted together with 1/3 teaspoon and mixed so as not to knead. Wrapped in a wrap and allowed to stand for several hours at room temperature or in a refrigerator, then baked in an oven at 170 ° C. for about 15-20 minutes.

<Example 41> Benitomi tea tea component-containing cookies
A cookie was prepared in the same manner as in Example 37 except that 26.5 g of fresh tea leaves of No. 2 red tea (No. 80% water content) were used as fresh tea leaves.

<Example 42> Cookies containing red tea tea ingredients
A cookie was made in the same manner as in Example 38, except that 26.5 g of fresh tea leaves of No. 2 tea were used as fresh tea leaves (water content: about 80%).

<Example 43> Benifumi tea tea component-containing cookies
A cookie was prepared in the same manner as in Example 39, except that 26.5 g of fresh tea leaves (water content of about 80%) of Benifumi tea No. 2 tea were used as fresh tea leaves.

<Example 44> Cookies containing green tea ingredients and green tea ingredients
A cookie was prepared in the same manner as in Example 40, except that 26.5 g of fresh tea leaves (water content of about 80%) of Benifumi tea No. 2 tea were used as fresh tea leaves.

  Examples of Chinese bun dough are described below. In the following examples, the manju dough was made by the following common method, except that the tea leaf-derived materials blended in the manju dough were each changed. That is, after adding 300 g of strong powder, 30 g of sugar, 30 g of lard, and tea leaf-derived material, kneaded with 10 g of dry yeast, the mixture was rested at room temperature for about 20 minutes. Thereafter, 200 g of weak flour, 7 g of salt, and 15 g of baking powder were added and further kneaded.

<Example 45> Yabukita tea green tea ingredient-containing Chinese bun dough Yabukita tea No. 2 tea 80g of fresh tea leaves (water content of about 80%), about 160ml of water was added and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. The tea residue was subjected to heat treatment by adding hot water to solid-liquid separation, and then filtered through a cloth to thoroughly squeeze the residue. The filtrate and the tea residue squeezed liquid cooled to room temperature were combined and water was added to make a total volume of 300 ml. After adding 40 g of the obtained tea residue to 300 g of strong powder and mixing it uniformly, kneaded with 30 g of sugar, 30 g of lard, 10 g of dry yeast and 300 ml of filtrate, and then rested at room temperature for about 20 minutes. . Thereafter, 200 g of weak flour, 7 g of salt, and 15 g of baking powder were added and further kneaded, and a dough was made by resting for an appropriate time from 30 minutes.

Example 46 Chinese bun dough containing Yabukita tea and black tea ingredients A bun dough was prepared in the same manner as in Example 45 except that the tea residue was not heat-treated with hot water.

<Example 47> Benifumi tea containing methylated catechin: Chinese bun dough containing green tea ingredients
A dough was prepared in the same manner as in Example 45, except that 50 g of fresh tea leaves (water content: about 80%) of Benifumi Cha No. 2 tea were used as fresh tea leaves.

<Example 48> Benifumi tea containing methylated catechin: Chinese bun dough containing black tea ingredients
A dough was made in the same manner as in Example 46, except that 50 g of fresh tea leaves (water content of about 80%) were used as fresh tea leaves.

<Example 49> Yabukita tea and black tea ingredient-containing Chinese bun dough A tea residue of 40 g was obtained in the same manner as in Example 45 except that heat treatment with hot water was not performed. After adding 40 g of the obtained tea residue to 300 g of strong powder and mixing uniformly, 30 g of sugar, 30 g of lard, 10 g of dry yeast and 300 ml of water were added and kneaded, and then the mixture was rested at room temperature for about 20 minutes. Thereafter, 200 g of weak flour, 7 g of salt, and 15 g of baking powder were added and further kneaded, and a dough was made by resting for an appropriate time from 30 minutes.

<Example 50> Yabukita tea green tea component-containing Chinese bun dough Yabukita tea No. 2 tea 80g raw tea leaves (water content of about 80%) about 250ml water was added and crushed with a mixer for 1 minute. The mixed liquid was filtered with a strainer and divided into a filtrate and a residue. Water was added to the filtrate to make a total volume of 300 ml. After adding 30 g of sugar, 30 g of lard, 10 g of dry yeast, and 300 ml of filtrate to 300 g of strong powder, the mixture was rested at room temperature for about 20 minutes. Thereafter, 200 g of weak flour, 7 g of salt, and 15 g of baking powder were added and further kneaded, and a dough was made by resting for an appropriate time from 30 minutes.

<Example 51> Yabukita tea black tea ingredient-containing Chinese bun dough Yabukita tea No. 2 green tea leaves (water content of about 80%) 80 g of water, about 250 ml of water was added to the mixer liquid crushed for 1 minute and water was added to the mixer liquid The total volume was 300 ml. After adding 30 g of sugar, 30 g of lard, 10 g of dry yeast, and 300 ml of mixer solution (slurry preparation) to 300 g of strong powder, the mixture was rested at room temperature for about 20 minutes. Thereafter, 200 g of weak flour, 7 g of salt, and 15 g of baking powder were added and further kneaded, and a dough was made by resting for an appropriate time from 30 minutes.

<Animal test>
A high-fat diet-induced obese model mouse C57BL6, a 5-week-old male mouse, was bred for 2 months and fed the bread of Example 1, the bread of Example 2, and the bread of Control Example 1 as body weight. We investigated the effects on the tail vein ad libitum and tail vein fasting, fecal volume, urine volume, organ fat and blood components.

The test was conducted as follows.
(1) Breeding of mice A 5-week-old male mouse, C57BL6, a high-fat diet-induced obese model mouse was purchased and then pre-bred for 7 days in order to acclimate to the experimental environment, and then healthy animals were used for the experiments. The environment of the breeding room was a constant temperature of 23 ± 1 ° C., humidity of 55 ± 5%, and a light / dark cycle of 12 hours (brightness 8: 00-20: 00). The experimental animals were housed in an animal breeding room with one mouse per cage using a plastic cage.
(2) Sample intake The mice were divided into 3 groups of 7 mice per group, and the bread of Example 1, the bread of Example 2, and the bread of Control Example 1 were given to each group. Samples and beverages given to each group are shown in Table 15 below. Water was placed in a water bottle, and food and water were freely consumed.

  Each measurement result is expressed as mean ± standard deviation, and multiple comparison tests by Bonferroni test are performed for tests of 3 groups or more. Significant if the risk rate is less than 5% (*), significant if the risk rate is less than 1% (**) It was.

<Reference Example 1> [Change in body weight]
After the start of the test, the weight of mice that reached 7 weeks, 8 weeks, 9 weeks or 11 weeks of age was measured. The body weight was measured after fasting for 14 hours.

  As a result, as shown in Table 16, when compared with the stage of 8 weeks of age, Group I fed with the bread of Example 1 was more dangerous than Group III fed with the bread of Control Example 1. Body weight was significantly reduced at a rate of less than 5%. Moreover, compared with the stage which became 9 weeks old and 11 weeks old, both Group I which ingested the bread of Example 1 and Group II which ingested the bread of Example 2 were made to ingest the bread of Control Example 1. Compared with group III, body weight decreased significantly at a risk rate of less than 1%.

<Reference Example 2> [Feed and beverage intake]
Food and drinking water intake during the test period was measured every 2 days. Table 17 below shows the average feed intake and average drinking water intake per day.

  As a result, the amount of food in Group II fed with the bread of Example 2 was significantly reduced at a risk rate of less than 1%.

<Reference Example 3> [Measurement of fecal mass]
Mice in each group were bred for 24 hours with individual metabolic gauges, and the amount of feces after 24 hours was measured. The results are shown in Table 18 below.

  The group I which ingested the bread of Example 1 and the group II which ingested the bread of Example 2 significantly increased fecal mass at a risk rate of 1% compared to the group III which ingested the bread of Control Example 1. Was. In particular, in Group II, the amount of excretion was increased despite the decrease in feed intake as shown in Reference Example 2 above. Therefore, it was considered that a large amount of excretion contributed to suppression of weight gain.

<Reference Example 4> [Measurement of blood glucose level as needed]
After the start of the test, the blood glucose level was measured at any time in mice that reached 7 weeks, 8 weeks, 9 weeks, 10 weeks, or 11 weeks of age. The measured blood glucose level was measured at 1 pm from the tail vein of the mouse and measured with a simple blood glucose measurement system (Medisafe Mini GR102 manufactured by Terumo Corporation).

  As a result, as shown in Table 19, the group I fed the bread of Example 1 was 7 weeks old, 9 weeks old, and 11 weeks old compared to the group III fed the bread of the control example 1. The blood glucose level decreased at any time with a significant difference of 5% or less than 1% of the risk rate. In group II fed with the bread of Example 2, at 7 weeks and 11 weeks of age, the blood glucose level at any time was significantly different from the group III fed with the bread of Control Example 1 with a risk rate of less than 5%. Fell.

<Reference Example 5> [Fasting blood glucose level]
After the start of the test, fasting blood glucose levels of mice that reached 7 weeks, 8 weeks, 9 weeks, 10 weeks, or 11 weeks of age were measured. The fasting blood glucose level was measured with a simple blood glucose measurement system (manufactured by Terumo Corporation) after fasting for 14 hours in a state where there was no flooring on the plastic gauge and then collecting blood from the tail vein of the mouse.

  As a result, as shown in Table 20, the group I that ingested the bread of Example 1 and the group II that ingested the bread of Example 2 were compared with the group III that ingested the bread of Control Example 1. The fasting blood glucose level was generally high in the normal range. Therefore, the difference between the blood glucose level at any time and the fasting blood glucose level was small in Group I and Group II ingesting the bread of Example compared to Group III ingesting the bread of Control Example 1. From this, it was suggested that the group I and group II ingested the bread of the example had digested and absorbed feed for a long time compared to the group III ingested the bread of the control example 1. This was also considered to be a cause of suppression of weight gain.

Reference Example 6 [Organ Weight]
After the start of the test, mice that reached 12 weeks of age were fasted for 14 hours, then laparotomized under anesthesia (diethyl ether), and the liver, kidney, and spleen were immediately removed and their weights were measured.

  As a result, as shown in Table 21, in the group I ingested the bread of Example 1, the liver, kidney and spleen were less than 1% in risk compared to the group III ingested the bread of Control Example 1. The weight was low with a significant difference. The group II fed with the bread of Example 2 showed a lower weight with a significant difference of less than 1% in the risk of liver and kidney compared to the group III.

<Reference Example 7> [Amount of organ adipose tissue]
After the start of the test, mice that reached 12 weeks of age were fasted for 14 hours, then laparotomized under anesthesia (diethyl ether), and the peri-renal fat, peri-testicular fat, peri-intestinal fat, and subcutaneous fat were quickly removed and their weights were measured did. The results are expressed as relative values with the fat amount of Group III fed with the bread of Control Example 1 being 100.

  As a result, as shown in Table 22, the kidney, testicle circumference, and intestinal fat mass were the same as those of Control Example 1 in Group I ingesting the bread of Example 1 and Group II ingesting the bread of Example 2. Compared with the group III which ingested this bread, the fat weight was low with the significant difference of less than 1% of a risk factor. Regarding the amount of subcutaneous fat in the buttock, the group I fed the bread of Example 1 showed a lower fat weight with a significant difference of less than 1% of the risk rate compared to the group III fed the bread of the Control Example 1. . Group II fed the bread of Example 2 showed a low fat weight with a significant difference of less than 5% risk.

<Reference Example 8> [Blood biochemistry test]
After starting the test, mice that reached 12 weeks of age were fasted for 14 hours, blood was collected from the carotid artery under anesthesia (diethyl ether) using a syringe, and the resulting plasma was collected from an automatic blood analyzer ("Hitachi 7180" stock). Measurements were made at Hitachi, Ltd. The measurement was commissioned to Oriental Yeast Co., Ltd.

  As a result, as shown in Table 23, in the group I ingested the bread of Example 1, the glucose level was significantly different from the group III ingested the bread of the control example 1 with a risk rate of less than 5%. It was decreasing. Moreover, in group II fed with the bread of Example 2, the amount of free fatty acid (NEFA) decreased with a significant difference of less than 1% of the risk, compared with group III fed with the bread of Control Example 1. .

<Reference Example 9> [Hair loss of mice]
Since the high-fat diet-induced obesity model mouse C57BL6 used in the experiment has a hair loss gene, it has been reported that hair loss occurs during the breeding period. For example, even under the above animal test conditions, hair removal was not observed when water was given to mice, but hair loss was observed when mice were allowed to drink commercially available tea drinks or green tea drinks for a long time. The amount of hair other than the part was reduced and the background became visible.

  In that respect, the group I that ingested the bread of Example 1 and the group II that ingested the bread of Example 2 were all depilated during the breeding period, despite containing a large amount of tea components. However, the skin was not visible, the hair was bushy, and the hair quality such as color and gloss was well maintained.

Claims (13)

  It was obtained through a process of mixing at least raw tea leaves that are not impaired in enzyme activity, processed product thereof, flour, and water as raw materials, and enzymatically acting on the raw materials the enzymes derived from the raw tea leaves. Flour food characterized by being. The raw tea leaves are processed as follows: (1) Crushed raw tea leaves obtained by crushing fresh tea leaves as they are or in the presence of water; (3) Tea leaf extract and tea leaf extraction residue obtained by solid-liquid separation of the slurry-like preparation, (4) Tea leaf extraction residue, (5) Tea leaf extract and enzyme-deactivated tea leaves extraction residue, (6) the extract of tea leaves, and (7) enzyme-inactivating treatment to at least one type of flour food according to claim 1, wherein said extract of tea leaves and selected from the group consisting of the tea leaf extract residue was.   The flour food according to claim 1 or 2, comprising at least theanine, wherein the mass ratio of the total amount of free amino acids to theanine 1 is 2.5 to 200.   The flour food according to any one of claims 1 to 3, further comprising γ-aminobutyric acid and gallic acid, wherein the mass ratio of gallic acid to γ-aminobutyric acid 1 is 0.3 to 4.0.   The flour food according to any one of claims 1 to 4, comprising 0.01 mg or more of lysine in 100 g of the flour food.   The flour food according to any one of claims 1 to 5, comprising 0.01 mg or more of theaflavin in 100 g of the flour food.   The flour food according to any one of claims 1 to 6, wherein the fresh tea leaves include tea leaves containing methylated catechins, and the flour foods contain at least methylated catechins. At least a polyphenol, a gallic acid, and a gallate catechin, a gallic acid / polyphenol mass ratio of 0.5% or more, a gallate catechin / total catechin mass ratio of 36% or more, and a non-epi catechin / The flour food according to any one of claims 1 to 7, wherein the mass ratio of total catechins is 25% or less.   The flour food according to any one of claims 1 to 8, comprising 2 to 20% by mass of dietary fiber.   The flour food according to any one of claims 1 to 9, which is bread, noodles, pasta, cookies, biscuits, cakes, dumpling skin, shumai skin, pizza skin, naan skin, or bun skin.   It comprises the steps of mixing at least raw tea leaves that are not impaired in enzyme activity, processed products thereof, flour and water as raw materials, and enzymatically acting on the raw materials the enzymes derived from the raw tea leaves. A method for producing a flour food. The raw tea leaves are processed as follows: (1) Crushed raw tea leaves obtained by crushing fresh tea leaves as they are or in the presence of water; (3) Tea leaf extract and tea leaf extraction residue obtained by solid-liquid separation of the slurry-like preparation, (4) Tea leaf extraction residue, (5) Tea leaf extract and enzyme-deactivated tea leaves extraction residue, (6) the extract of tea leaves, and (7) the method of producing flour food of at least one a is claim 11 selected from the group consisting of enzyme-inactivation treatment was the extract of tea leaves and the tea leaf extract residue .   The method for producing a flour food according to claim 11 or 12, wherein the flour food is bread, noodles, pasta, cookies, biscuits, cakes, dumpling skin, shumai skin, pizza skin, nan skin, or bun skin.