JP6857683B2 - Tea peptide composition with suppressed color tone and its production method - Google Patents

Description

The present invention provides a tea peptide composition having a color tone of 0.2 or less and a peptide content of 30% by weight or more, a method for producing the peptide composition, foods and drinks containing the peptide composition, and non-polymerized catechins. It is characterized by containing a certain amount and having a content ratio of non-polymer catechins / peptides of 0.02 to 0.3, and when 0.16% by weight of the relevant peptide composition is added as a peptide, the beverage before addition. A method for producing a packaged beverage having a color difference ΔE of 15 or less, a tea peptide composition having a blood pressure lowering effect and an angiotensin converting enzyme inhibitory effect containing the relevant peptide composition as an active ingredient, and a beverage containing the same. Regarding.

Currently, foods and drinks containing peptides, which are enzymatically decomposed products of food material proteins, are widely sold. It has been reported that peptides have different physiological functions from amino acids and proteins. Among them, many peptides having a blood pressure lowering effect by inhibiting angiotensin converting enzyme have been reported. Angiotensin converting enzyme (ACE) is an enzyme that converts angiotensin I to angiotensin II, and it is considered to be one of the causes of hypertension because this angiotensin II has a vasoconstrictive action. In addition, ACE decomposes bradykinin, which has a blood pressure lowering effect, and as a result, blood pressure rises. Therefore, it is possible to suppress an increase in blood pressure by inhibiting ACE.

A large number of raw materials derived from food material peptides having ACE inhibitory activity have been reported, such as sardines (see, for example, Patent Document 1), katsuo-bushi (for example, see Patent Document 2), and sesame (see, for example, Patent Document 3). ing.
It has been reported that tea leaves contain about 20% to 40% by weight of protein, but most of them are reported to be water-insoluble membrane proteins. Therefore, most of the proteins remain in the residue after hot water extraction of tea and catechin from tea leaves. However, at present, the extraction residue of tea leaves is rarely effectively used as food, and is mainly discarded. On the other hand, it has been reported that a peptide having an ACE inhibitory activity can be produced by enzymatically decomposing a protein in tea leaves, and a method for producing the peptide has also been reported (see, for example, Patent Document 4). ..

Japanese Patent No. 4053686 Japanese Unexamined Patent Publication No. 11-225715 Japanese Patent No. 4369986 Japanese Patent No. 5646035

As described above, a method for obtaining a functional peptide from a food material has been found and used in foods and drinks. However, there are soybeans, milk, eggs, sardines, dried bonito, and sesame as raw materials derived from food material peptides. However, since these peptides have unique colors and flavors derived from the raw materials, when added to foods and drinks, they are originally eaten. There is a problem that the color tone and flavor of the product are impaired. In particular, when added to tea-based beverages, there are problems of imparting an astringent taste and deteriorating the color tone.
On the other hand, Patent Document 4 describes a method for producing a peptide using tea leaves as a raw material, which is treated under alkaline conditions in order to efficiently extract proteins in tea leaves and has neutral endopeptidase activity. It is characterized by a step of decomposing with an enzyme preparation and an enzyme preparation having acid exopeptidase activity, precipitating unreacted protein by adjusting the pH to 2 to 5, removing extraction residue and unreacted protein, and obtaining an enzyme reaction solution. .. However, in this production method, the catechin present in the tea leaves reacts with the alkali, and the obtained peptide composition turns black. Further, when this peptide composition is added to foods and drinks, especially tea-based beverages, the beverage turns black. Further, this peptide composition is mixed with catechin that has reacted with alkali, and when added, a unique astringent taste is imparted, which has a problem of impairing the original flavor of food and drink.
An object of the present invention is a tea having a peptide content of 30% by weight or more and suppressing the color tone, which does not affect the color tone and flavor originally possessed by the food and drink when added to foods and drinks, particularly tea-based beverages. It is an object of the present invention to provide a peptide composition and a method for producing the peptide composition. Another object of the present invention is to provide a tea peptide composition containing a certain amount of non-polymer catechins and containing 0.02 to 0.3 of non-polymer catechins / peptides as a content ratio. In addition to this, it is an object of the present invention to provide a method for producing a beverage, in which when 0.16% by weight of the present tea peptide composition is added as a peptide, the color difference ΔE from the beverage before the addition is 15 or less. It is an object of the present invention to provide a tea peptide composition which is expected to have a blood pressure lowering effect and an ACE inhibitory activity effect and is easy to handle as an edible product.

As a result of diligent efforts to solve the above problems, the present inventors have found that the above problems can be solved by a tea peptide composition having a color tone of 0.2 or less and a peptide content of 30% by weight or more. Has been completed.
Specifically, a tea peptide composition having a color tone of 0.2 or less and a peptide content of 30% by weight or more is added to the food or drink without impairing the unique color and flavor inherent in the food or drink. I found it possible. Further, as a result of examining the method for producing such a peptide composition, (a) the tea leaves or the tea leaf extraction residue were treated with hot water at pH 3.0 to 7.0 and 70 ° C. to 95 ° C. for 30 minutes to 12 hours. By performing a step of obtaining a tea leaf hot water treated product or a tea leaf extraction residue hot water treated product, and (b) a step of obtaining an enzyme reaction solution obtained by enzymatically decomposing the tea leaf hot water treated product or the tea leaf extraction residue hot water treated product. We have found that it can be manufactured easily and efficiently. Furthermore, it was found that the inhibition of ACE activity was enhanced by containing a certain amount of non-polymer catechins and containing 0.02 to 0.3 of non-polymer catechins / peptides as a content ratio. Further, when 0.16% by weight of the present peptide composition was added as a peptide, a method for producing a beverage in which the color tone difference ΔE from the beverage before the addition was 15 or less was found, and the present invention was completed.
That is, the present invention is as follows.
(1) A tea peptide composition having a color tone of 0.2 or less and a peptide content of 30% by weight or more.
(2) The above-mentioned step of decomposing a tea leaf or a tea leaf extraction residue with an enzyme to obtain an enzymatic reaction product, or a step of decomposing a tea leaf hot water-treated product or a tea leaf extraction residue hot water-treated product with an enzyme to obtain an enzymatic reaction product. (1) The method for producing a tea peptide composition according to the above.
(3) A tea leaf hot water-treated product or a tea leaf extraction residue hot water-treated product is obtained by treating the tea leaf or tea leaf extraction residue with hot water at pH 3.0 to 7.0 and 70 ° C. to 95 ° C. for 30 minutes to 12 hours. The method for producing a tea peptide composition according to (1) or (2) above, which comprises a step.
(4) Tea Leaf Hot Water Treatment Product or Tea Leaf Extraction Residue The tea peptide composition according to (3) above, wherein the pH for treating the tea leaf or tea leaf extraction residue in the step of obtaining the hot water treatment product is 3.0 to 5.0. Production method.
(5) The method for producing a tea peptide composition according to any one of (2) to (4) above, wherein the tea leaf or the tea leaf extraction residue is the tea leaf extraction residue after the tea leaf is extracted with a solvent.
(6) A food or drink containing the tea peptide composition according to (1) above.
(7) The food or drink according to (6) above, wherein the food or drink is a beverage.
(8) The food or drink according to (6) above, wherein the food or drink is a packaged beverage.
(9) The tea peptide composition according to the previous term (1), which contains a certain amount of non-polymer catechins and has a content ratio of non-polymer catechins / peptide of 0.02 to 0.3.
(10) A method for producing a packaged beverage, wherein when 0.16% by weight of the tea peptide composition according to (1) or (9) is added as a peptide, the color difference ΔE from the beverage before the addition is 15 or less. ..
(11) When 0.16% by weight of the tea peptide composition according to (1) or (9) is added as a peptide, the color difference ΔE from the beverage before the addition is 10 or less, which is a packaged tea-based beverage. Manufacturing method.
(12) A beverage having a blood pressure lowering effect, which contains the tea peptide composition according to (1) or (9) above.
(13) A beverage having an angiotensin converting enzyme inhibitory action containing the tea peptide composition according to (1) or (9) above.
(14) A blood pressure lowering composition containing the tea peptide composition according to (1) or (9) above.
(15) An angiotensin converting enzyme inhibitory composition containing the tea peptide composition according to (1) or (9) above.
(16) A beverage containing the blood pressure lowering composition according to (14) or (9) above.
(17) A beverage containing the angiotensin converting enzyme inhibitory composition according to (15) or (9) above.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a tea peptide composition having a color tone of 0.2 or less and a peptide content of 30% by weight or more, and a simple and efficient method for producing the same. Further, by containing a certain amount of non-polymer catechins and having a content ratio of non-polymer catechins / peptide of 0.02 to 0.3, the ACE inhibitory activity can be enhanced, and the present peptide composition can be obtained. It is possible to provide a method for producing a beverage having a color tone difference ΔE of 15 or less from the beverage before addition, which comprises adding 0.16% by weight as a peptide.

Hereinafter, the present invention will be described in detail.
The tea peptide composition in the present invention is characterized by having a color tone of 0.2 or less and a peptide content of 30% by weight or more, more preferably 30% by weight to 65% by weight. Further, it is characterized by containing a certain amount of non-polymer catechins and containing 0.02 to 0.3 of non-polymer catechins / peptides as a content ratio. The color tone, peptide content, and non-polymer catechin content can be calculated by the methods described below.

The method for producing a tea peptide composition of the present invention is as follows: (a) Tea leaf or tea leaf extraction residue is treated with hot water at pH 3.0 to 7.0 and 70 ° C. to 95 ° C. for 30 minutes to 12 hours. This is a step of obtaining a treated product or a tea leaf extraction residue hot water treated product, and (b) a step of obtaining an enzyme reaction solution obtained by enzymatically decomposing the tea leaf hot water treated product or the tea leaf extraction residue hot water treated product.

The tea leaves in the present invention include Camellia, for example, C.I. sinensis, C.I. Examples thereof include tea leaves made from tea leaves obtained from assamica and their hybrids. The tea leaves that have been made include unfermented tea such as roasted tea, roasted tea, tamaro, cover tea, and tencha (green teas collectively called steamed tea); Ureshino tea, Aoyagi tea, various Chinese teas, etc. ) Is available, and these tea leaves can be used as they are. However, if tea leaves are used as they are, catechin is mixed in the tea peptide composition, which causes an astringent taste when added to foods and drinks, and most of the proteins contained in tea leaves are water-insoluble proteins. It is preferable to use the tea leaf extraction residue as a raw material because most of the protein remains in the residue after the extraction.

The solvent used to obtain the tea leaf extraction residue is not particularly limited, but solvents that can be used for foods such as hot water, ethanol, ethyl acetate, and food additives can be used, and these solvents can be used. May be used alone or in combination of two or more, and the blending ratio thereof can be appropriately selected. The extraction conditions with a solvent for obtaining the tea leaf extraction residue are not particularly limited. For example, in the case of extraction with hot water, the extraction conditions with the hot water are not particularly limited, but the extraction The conditions are preferably a temperature of 60 to 95 ° C., a time of 30 minutes to 12 hours and the number of extractions to 1 to 3, more preferably a temperature of 80 ° C., a time of 2 hours and a number of extractions of 1 or 2 times. It is possible to obtain a tea leaf extraction residue by extraction.

As a pretreatment method for the enzymatic reaction to the tea leaves or the tea leaf extraction residue, it is possible to solubilize the water-insoluble protein by alkaline treatment and efficiently obtain the peptide composition, but in the tea leaves or the tea leaf extraction residue. Since the catechins present in the protein react with alkali and turn black, known decolorization steps such as activated carbon treatment, synthetic adsorbent treatment, anion exchange treatment, cation exchange treatment, ethanol precipitation treatment, and hydrogen peroxide treatment are used after the enzymatic reaction. This makes it possible to produce a peptide composition having a color tone of 0.2 or less and a peptide content of 30% by weight or more. However, in these methods, the step until the desired peptide composition is obtained becomes long, and the production cost is high. Therefore, the preferred pretreatment method is hot water treatment, and the tea leaf hot water obtained by this hot water treatment is used. As the treatment conditions for the treated product or the tea leaf extraction residue hot water treated product, pH 3.0 to 7.0 is preferable, and pH 3.0 to 5.0 is more preferable, from the viewpoint of suppressing coloring of the tea peptide composition. .. The temperature at the time of treatment is preferably 70 ° C. to 95 ° C. from the viewpoint of yield. The longer the treatment time, the better the extraction efficiency, but from the viewpoint that sugars and lipids other than proteins are also extracted at the same time and the peptide content decreases, it is preferably 30 minutes to 24 hours, more preferably 30 minutes to 12 hours. Time, more preferably 30 minutes to 4 hours, is suitable.

The method for adjusting the pH to 3.0 to 7.0 is not particularly limited, but for example, an acid that can be used in foods such as hydrochloric acid, citric acid, sulfuric acid, acetic acid, and phosphoric acid and / or an acid thereof. It is possible to use salts.

The enzyme used in the present invention is not particularly limited, but for example, protease and peptidase are preferable, and any enzyme that can be used in foods such as an enzyme derived from a microorganism, a plant, or an animal can be used. Is.

The amount of the protease and peptidase added in the present invention varies depending on the type of enzyme used and the reaction conditions, and is not particularly limited, but for example, it is preferable to use it at a ratio of 100 units to 600,000 units per 100 g of dried tea leaves. It is preferably used at a ratio of 2500 units to 400,000 units per 100 g of dried tea leaves, and more preferably at a ratio of 5,000 units to 200,000 units per 100 g of dried tea leaves. Here, the amount of enzyme that causes an increase in non-protein folin test solution color-forming substance corresponding to 1 μg of tyrosine per minute in a reaction at 40 ° C. for 5 minutes using casein as a substrate is defined as 1 unit.

The enzyme reaction time of the protease and peptidase used in the present invention varies depending on the type of enzyme used and is not particularly limited, and is 1 hour to 48 hours, preferably 1 hour to obtain a peptide composition efficiently. 24 hours is suitable.

The protease and peptidase used in the present invention may be treated with one type, but it is more suitable to use a plurality of types in combination from the viewpoint of efficiently obtaining a peptide composition. When a plurality of types are used, a plurality of enzymes may be allowed to act simultaneously to hydrolyze, or one type may be sequentially used for hydrolysis.

The type of protease or peptidase used in the present invention is not particularly limited, but for example, Sumiteam LP, Sumiteam FL-G, Sumiteam CP, Sumiteam FP-G, Sumiteam MP, Sumiteam ACP-G (New Japan). Kasei Kogyo Co., Ltd.), Promeline F, Protease P "Amano" 3SD, Papain W-40, Samoase PC10F, Samoase C160, Samoase C100, Protin SD-NY10 (Amano Enzyme Co., Ltd.) and the like.

The reaction temperature of the enzyme in the present invention varies depending on the type of enzyme used and is not particularly limited, but a temperature at which the contained protease and peptidase can act stably is suitable, preferably 30 ° C to 85 ° C. , More preferably 50 ° C to 70 ° C. For example, in the case of Samoase C160, the reaction temperature is 30 ° C. to 85 ° C., preferably 40 ° C. to 80 ° C., and more preferably 50 ° C. to 70 ° C.

The origin of the enzyme in the present invention varies depending on the type of enzyme used and is not particularly limited, but is preferably Aspergillus oryzae, Aspergillus melelleus, Geobacillus stearothermophilus, Rhizopus oryzae, and more preferably Aspergillus oryzae. ..

The reaction pH of the enzyme in the present invention varies depending on the type of enzyme used and is not particularly limited, but a pH at which the protease and peptidase contained therein can act stably is preferable, and 2.0 to 7.0 is preferable. It is more preferably 3.0 to 7.0. For example, in the case of Sumiteam ACP-G, the reaction pH is 3.0 to 7.0, preferably 4.0 to 7.0, and even more preferably 5.0 to 7.0.

The method for inactivating the enzyme after completion of the enzymatic reaction in the present invention is not particularly limited, but can be carried out, for example, by pH adjustment or heat treatment. For example, it is preferably 45 ° C. to 140 ° C. for 10 seconds to 30 minutes, and more preferably 70 ° C. to 95 ° C. for 1 to 10 minutes.

The method for obtaining the desired peptide composition from the enzyme reaction solution in the present invention is not particularly limited, but for example, the solid matter is removed by centrifugation or filtration using a filtration aid such as diatomaceous earth. Can be used to obtain a peptide composition-containing solution. Further, the means for pulverizing the obtained peptide composition-containing solution is not particularly limited, but for example, the peptide composition can be obtained by hot air drying or freeze drying (FD).

The peptide composition-containing solution contains inorganic salts such as NaCl that are produced when the pH is adjusted, but before powdering, the inorganic salts are removed using electrodialysis, an ion exchange resin, or a nanofilter membrane. May be good.

The peptide composition obtained in the present invention has good solubility in water and is relatively stable to heat. Further, it can be applied to various forms of food and drink because it does not impair the original color tone and flavor of food and drink. In the form of various foods and drinks, it can be added to foods such as beverages, processed agricultural and marine products, dairy products, confectionery, seasonings, freeze-dried foods, retort foods, and health foods.

The amount of the peptide composition obtained in the present invention to be added to foods and drinks is preferably 10 mg to 1000 mg as the volume at which the peptide exhibits a function, and more preferably from the viewpoint of color change given to foods and drinks. Can be used with a peptide content of 50 mg to 800 mg.

Regarding the flavor problems, offensive odors, etc. of the peptide composition obtained in the present invention, sweets, alcohols, antioxidants, acids, fatty acids, proteins, peptides, amino acids, vitamins, minerals, thickeners, etc. It is also possible to improve by containing at least one kind of stabilizer, surfactant, modified starch and milk. The content of these additives can be appropriately selected within a range that does not interfere with the object of the present invention.

The sweets in the present invention are not particularly limited, and examples thereof include sugars, sugar alcohols, and high-sweetness sweeteners. Examples of sugars include glucose, sucrose, tagatose, and isomerized sugar. Isomaltooligosaccharide, fructose oligosaccharide, milk fruit oligosaccharide, xylooligosaccharide, galactooligosaccharide, cellooligosaccharide, psicose (6-deoxy-galactose, methylpentose), dihydroxyacetone, glyceraldehyde, elittlerose, erythrose, treose, inulin, xylan, Lactose, xylose, maltose, trehalose, fructose, turanose, talose, idose, growth, altrose, allose, psicose, sorbose, fukurosu, tagatose, cellobiose, raffinose, lactulose, meregitos, malttriose, acarbose, stachiose, mannose, xylose. , Galactose, deoxysibose, ribulose, ribose, lixose and arabinose and the like.

The sugar alcohols in the present invention are not particularly limited, but for example, erythritol, xylitol, sorbitol (D-glucitol), mannitol, glycerin, erythritol, treitol, arabinitol, ribitol (adnitol), igitol, boremitol. , Versetol, galactitol (darsitol), reduced water candy, reduced palatinose, martitol (reduced malt sugar water candy), lactitol (reduced lactose) and the like.

The high-sweetness sweetener in the present invention is not particularly limited, but for example, Acesulfam K, sclarose, aspartame, advantage, saccharin, neotheme, thaumatin, monellin, monatin, Rakan fruit extract, licorice extract, etc. Glycyrrhizin, stevia extract, stevia enzyme treated product, rebaudioside A and stebioside can be mentioned as glycyrrhine, mabinlin, brazzein, monellin and the like.

The antioxidant in the present invention is not particularly limited, but for example, ascorbic acid, erythorbic acid, sulfites, tocopherols, dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), ethylenediamine tetraacetic acid. , Catkin, eclipse acid, citrus oil extract, edible canna extract, glove extract, sage extract, seri extract, cha extract, tempe extract, dokudami extract, green coffee bean extract, sunflower seed extract , Grape seed extract, blueberry leaf extract, propolis extract, hego ginkgo extract, yamamomo extract, myricitrin, mylicetin, eucalyptus leaf extract, rosemary extract, chowji extract, apple extract, enzymatic decomposition Examples include apple extract, sesame oil extract, and rice bran oil extract.

The alcohols in the present invention are not particularly limited, but are, for example, propanols such as methanol, ethanol, 1-propanol and isopropanol, butanols such as 1-butanol, 2-butanol and isobutanol, and amyl alcohols. , Isoamyl alcohol, 2-pentanol, 3-pentanol, 2-methyl-1-butanol, isopentyl alcohol, neopentyl alcohol and other pentanol, 1-hexanol, 2-hexanol, 3-hexanol and the like , 1-Heptanol, 2-Heptanol, 3-Heptanol, 1,3-butanediol, neopentyl glycol, glycerin, diglycerin, polyhydric alcohols such as propylene glycol and the like.

The acids in the present invention may be edible and drinkable, and are not particularly limited. For example, adipic acid, butyric acid, isobutyric acid, citric acid, gluconic acid, succinic acid, formic acid, acetic acid, tartaric acid, lactic acid, etc. Phytic acid, fumaric acid, malic acid, propionic acid, 4-hydroxybenzoic acid, 2,5-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, vanillic acid, 4-hydroxy-3,5-dimethoxybenzoic acid, and Examples thereof include phosphoric acid or salts thereof.

The fatty acid in the present invention may be edible and drinkable, and is not particularly limited, but for example, caproic acid (caproic acid), heptanic acid (enanthic acid (heptyl acid)), octanoic acid (capric acid), and the like. Nonanoic acid (pelargonic acid), decanoic acid (caproic acid), dodecanoic acid (lauric acid), tetradecanoic acid (myristic acid), pentadecanoic acid (pentadecylic acid), hexadecanoic acid (palmitic acid), 9-hexadecenoic acid (palmitoleic acid) Octadecylic acid (stearic acid), cis-9-octadecylic acid (oleic acid), 11-octadecylic acid (caproic acid), cis, cis-9,12-octadecadienoic acid (linoleic acid), 9,12,15- Octadecylic acid ((9,12,15) -linolenic acid, α-linolenic acid)), 6,9,12-octadecylic acid ((6,9,12) -linolenic acid, β-linolenic acid)) , 8,11,14-Icosatoric acid (dihomo-γ-linolenic acid), 5,8,11,14-Eikosatetraenoic acid (arachidonic acid), tetracosanoic acid (lignoseric acid), cis-15-tetracosanoic acid ( Nerbonic acid), myristolenic acid (9-tetradecenoic acid), 9-pentadecylic acid, docosahexaenoic acid (DHA), all-cis-7,10,13,16,19-docosapentaenoic acid (crupanodonic acid (DPA), Iwashic acid), Eikosapentaenoic acid (EPA) (timnodonic acid) and the like can be mentioned.

The protein in the present invention is not particularly limited, but for example, gelatin, collagen, casein, casein sodium, casein phosphopeptide, whey protein, lactoferrin, soybean protein, wheat gluten, polyglutamic acid and the like. Can be mentioned.

The amino acids in the present invention are not particularly limited, but for example, alanine, arginine, aspartic acid, aspartic acid, cysteine, glutamine, glutamic acid, glycine, valine, histidine, isoleucine, leucine, lysine, threonine, methionine, etc. Phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine and the like can be mentioned.

The vitamins in the present invention are not particularly limited, but for example, vitamin A (retinol), vitamin B1 (thiamine), vitamin B2 (riboflavin), niacin (nicotinic acid and nicotinic acid amide), pantothenic acid, and the like. Vitamin B6 (pyridoxin, pyridoxal, pyridoxamine), vitamin B12 (cyanocobalamine), biotin, vitamin C (ascorbic acid), vitamin D2 (ergocalciferol), vitamin D3 (cholecalciferol), vitamin E (tocopherol), vitamin K and Folic acid and the like can be mentioned.

The thickening stabilizer in the present invention is not particularly limited, but for example, purulan, dextran, carrageenan, gellan gum, xanthan gum macrohomopsis gum, natto fungus gum (natto fungus mucilage), sclero gum (screlogulcan). , Lambzan gum, welan gum (welan polysaccharide), levan, agrobacterium succinoglycan, azotobacter vinelangie gum (azotobacter vinelangie polysaccharide), aureobasidium culture solution, β-glucan (β1,3) -Glucan, β1,3 / 1,6 glucan), guar gum (guar flower, guar gum), guar gum enzymatic degradation product (guar flower enzymatic degradation product, guar gum enzymatic degradation product), locust bean gum (carrageenan gum, inago mamegam, polysaccharide seed gum) (Tamarind gum, Tamarind seed polysaccharide), Cesbania gum, Cassia gum (Kassha gum), Amaseed gum, Dammar resin, Arabic gum (Acacia gum), Arabino galactan, Gati gum (Indian gum), Tragant gum, Carrageenan, Almond gum (Sedow gum), Elemi resin, peach resin, carrageenan (carrageenin, carrageenan), farcerelan, agar, easily soluble agar, agar partial decomposition products, agarose, fucoidan, alginic acid, LM pectin, HM pectin, sugar beet pectin, heat-treated sugar beet pectin, soybean polysaccharide (Soy hemicellulose), chitin, chitosan, oligoglucosamine (chitosan oligosaccharide), glucosamine, carrageenan powder, glucomannan (carrageenan extract), cellulose, seaweed cellulose, sweet potato cellulose, methylcellulose, sodium carboxymethylcellulose (sodium fibrin glycolate) ), Carrageenan Calcium Calcium (Carrageenan Calcium Filament), Hydroxypropyl Cellulose, Hydroxypropyl Methyl Cellulose, Fermented Cellulose (Fermented Cellulose, Natadecoko), Steel, Sodium Starch Glycolate, Sodium Starin Phosphate, Hydroxypropyl Stuffing, Dextrin Examples thereof include dextrin, yellow dextrin, British gum, maltodextrin, cluster dextrinmutin, hyaluronic acid and polyglutamic acid.

The surfactant in the present invention is not particularly limited, but for example, glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed (poly) lysynolic acid. Estel, lecithin, enzymatically decomposed lecithin, lysolecithin, soybean lecithin (soybean phospholipid), egg yolk lecithin, sucrose fatty acid ester, polyoxyethylene sorbitan monolaurate (polysorbate 20, Tween 20), stearoyl sodium lactate, stearoyl calcium lactate, saponin and kiraya Examples include saponin.

The processed starch in the present invention is not particularly limited, but for example, acid-treated starch, hydrochloric acid roasted starch (dextrin), alkaline-processed starch, bleached starch, oxidized starch, enzyme-treated starch, phosphorylated starch, phosphorus. Acid-crosslinked starch, acetylated starch, hydroxypropylated starch, hydroxyethyl starch, sodium octenyl succinate, starch aluminum octenyl succinate, cation starch, carboxymethylated starch and the like can be mentioned.

The milk in the present invention is not particularly limited, but for example, raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle sheep milk, partially skim milk, skim milk, component-adjusted milk, and low fat. Milk, non-fat milk, processed milk, cream, butter, butter oil, cheese, concentrated whey, concentrated milk, skim milk concentrate, sugar-free milk, sugar-free skim milk, sugar-sweetened milk, sugar-free fat milk, whole powdered milk , Skim milk powder, cream powder, whey powder, protein concentrated whey powder, butter milk powder, sweetened milk powder, adjusted milk powder, fermented milk and the like.

When the peptide composition obtained in the present invention contains 0.16% by weight as the peptide content, the color tone of the original beverage is not impaired, and the color tone difference ΔE from the beverage before addition is 15 or less, which is more preferable. Can provide a method for producing a packaged beverage, characterized in that the amount is 10 or less.

The method for producing a packaged beverage in the present invention is a step of adding a tea peptide composition and a step of heat sterilizing the obtained beverage composition.

The heat sterilization step in the present invention can be carried out by a method generally used in the production of a packaged beverage, after the tea peptide composition and the beverage are mixed and the obtained beverage composition is filled in a container. Heat sterilization treatment may be performed, or the beverage composition may be heat sterilization treatment and then filled in a container.

In the heat sterilization step in the present invention, the beverage composition is preferably prepared at a product temperature of 70 ° C. to 145 ° C. for 0.1 seconds to 60 minutes, more preferably at a product temperature of 90 ° C. to 145 ° C. for 0.1 seconds. It can be carried out by treating for ~ 30 minutes. Examples of the container that can be used in the present invention include a polyethylene terephthalate (PET) container, a so-called PET bottle, a metal can container, and the like. The form of the container is not particularly limited. The capacity of the container can be selected according to the dose of the packaged beverage and is not particularly limited, but is preferably, for example, 50 ml to 500 ml (typically 50 ml, 100 ml, 150 ml, 200 ml, 250 ml). , 300 ml, 350 ml, 400 ml, 450 ml or 500 ml), more preferably 100 ml to 200 ml. The means by which the beverage composition is contained in the container is optional.

The beverage in the present invention is not particularly limited, but is, for example, a green tea beverage, a tea beverage, a dragon tea beverage, a barley tea beverage, a hato barley tea beverage, a vine tea beverage, a puer tea beverage, a jasmine tea beverage, a matcha beverage, and a blend. Tea beverages, brown rice beverages, tea beverages such as mate tea beverages, sports beverages, coffee, coffee beverages, coffee beverages such as soft drinks with coffee, tomato juice, carrot juice, vegetable juice, vegetable fruit juice mixed juice, etc. Vegetable drinks, cola carbonated drinks, transparent carbonated drinks, carbonated drinks with fruit juice, fruit-colored carbonated drinks, carbonated drinks with milk, nutritional drinks Carbonated drinks such as carbonated drinks, natural fruit juices, fruit juice drinks, fruit meat drinks, mixed drinks with fruit juices Fruit beverages such as.

Since the tea peptide composition in the present invention has an ACE inhibitory activity, the packaged beverage to which the tea peptide composition is added can also be used as a beverage having a blood pressure lowering effect and an angiotensin converting enzyme inhibitory effect. is there.

The non-polymer catechins in the present invention are not particularly limited, but are not limited to, for example, non-epi-catechins such as catechin, galocatechin, catechin gallate and galocatechin gallate, and epicatechin, epigallocatechin, epicatechin gallate. And at least one selected from the group consisting of epigallocatechin gallate and other epigallocatechins. The content of the non-polymer catechins of the present invention can be calculated by the method described later. The content ratio of the non-polymer catechins to the peptides is preferably 0.02 to 0.3 as the non-polymer catechins / peptides from the viewpoint of ACE activity.

The method for evaluating the hypotensive effect can be evaluated using a spontaneously hypertensive rat (SHR), which is generally regarded as a model animal for human hypertension. In the present invention, although not particularly limited, the tea peptide composition is orally administered to SHR by a sonde, and the systolic blood pressure is measured over time with a non-invasive blood pressure measuring device and compared with the target group. Then, by confirming the decrease in the value of systolic blood pressure, the blood pressure lowering effect can be evaluated.

The method for measuring the peptide content, the method for measuring the color tone, the method for measuring the color tone difference ΔE, the method for measuring the ACE inhibitory activity, and the method for measuring the non-polymer catechins are as follows.

<Method for measuring peptide content in tea peptide composition>
The peptide content in the present invention was measured according to the following method.
A peptide solution was prepared by dissolving 10 mg of the tea peptide composition in 50 ml of ion-exchanged water. After mixing 1 ml of the prepared peptide solution and 1 ml of the ninhydrin solution and reacting them in boiling water for 15 minutes, 5 ml of 50% ethanol was added to stop the reaction in ice water.
The absorbance (A570) of this reaction solution was measured at a measurement wavelength of 570 nm (Cary60 UV-Vis manufactured by Agilent), and the peptide content was calculated from the calibration curve.
The calibration curve was determined from the absorbance (A570) with respect to the peptide content in terms of dipeptide using carnosine, which is a dipeptide.
The above ninhydrin solution was prepared by adding 30 ml of methyl cell solution and 10 ml of 4N sodium acetate buffer (pH 5.5) to 0.8 g of ninhydrin and 0.12 g of hydrin dantin.

<Measurement method of color tone>
The color tone in the present invention was measured according to the following method.
The tea peptide composition was dissolved in ion-exchanged water so as to be 0.02% by weight as a peptide. The absorbance (A500) of this solution was measured at a measurement wavelength of 500 nm (Cary60 UV-Vis manufactured by Agilent), and the absorbance (A500) at this time was used as a color tone.

<Measurement method of color difference ΔE>
The color difference ΔE in the present invention was measured according to the following method.
The tea peptide composition was dissolved in the beverage as a peptide in an amount of 0.02% by weight. The color tones of the beverage before the addition of the tea peptide composition and the beverage after the addition were measured (Cary60 UV-Vis manufactured by Agilent) to obtain the values of L, a and b. The color difference ΔE between the two was calculated by the formula of Equation 1.

<Measurement method of ACE inhibitory activity>
The ACE inhibitory activity in the present invention was measured according to the following method.
The ACE inhibitory activity of the tea peptide composition was measured using ACE Kit-WST (manufactured by Dojin Chemical Laboratory Co., Ltd.). In addition, the concentration of the tea peptide composition is adjusted stepwise, the inhibition rate of each is derived, and each result is plotted with the concentration of the tea peptide composition in the reaction solution on the horizontal axis and the inhibition rate on the vertical axis. curve was tea peptide composition concentration IC ₅₀ values as it passes through the inhibition of 50%.

<Measuring method for non-polymer catechins>
The non-polymer catechins in the present invention were measured according to the following method.
The tea peptide composition is appropriately dissolved in ultrapure water so as to have a measurable concentration (0.02 to 2%), and the solution is filtered through a filter (0.45 μm). Using a model SCL-10AVP), a Cep-pakC18 column (4.6 mm × 10 mm: manufactured by Shiseido) was attached, and analysis was performed at a column temperature of 40 ° C. The mobile phase was a solution of methanol / water / phosphoric acid = 17/83 / 0.5, the sample injection amount was 10 μL, and the UV detector wavelength was 280 nm.
Detected here (+)-catechin, (-)-epicatechin, (-)-gallocatechin, (-)-catechin gallate, (-)-epicatechin gallate, (-)-gallocatechin gallate, (-) The contents of non-polymer catechins such as -epigallocatechin gallate and (-)-epigallocatechin were totaled to obtain the content of non-polymer catechins.
Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Examples 1 to 4, Comparative Examples 1 and 2
Method for Producing Tea Peptide 1000 g of water was added to 100 g of tea leaves, treated at 80 ° C. for 2 hours, and then filtered to recover the tea leaf extraction residue.
1000 g of water was added to the recovered tea leaf extraction residue to adjust the pH to the pH shown in Table 1 with a 1N aqueous citrate solution and / or a 1N aqueous sodium citrate solution in Examples 1 to 4, and 1N in Comparative Examples 1 and 2. The pH was adjusted to the pH shown in Table 1 of Comparative Examples 1 and 2 with an aqueous sodium hydroxide solution, and the mixture was stirred at 85 ° C. for 1 hour to obtain a tea leaf extraction residue hot water-treated product. Then, the pH was adjusted to 7.0 with a 1N aqueous sodium hydroxide solution, 10 g of Samoase C160 was added, and the enzyme reaction was carried out at 60 ° C. for 1 hour. After completion of the reaction, adjust the pH to 5.0 with hydrochloric acid, add 10 g of Sumiteam ACP-G, perform an enzymatic reaction at 60 ° C. for 1 hour, and heat-treat at 90 ° C. for 10 minutes to inactivate the enzyme to inactivate the enzyme reaction solution. Obtained.
The enzyme reaction solution was separated from the solid solution to remove the solid content, and the enzyme reaction solution was pulverized by a freeze-dryer (hereinafter abbreviated as FD) to obtain a tea peptide composition. The peptide content in the tea peptide composition was quantified by the ninhydrin reaction.
The results are shown in Table 1.

Examples 5 and 6, Comparative Example 3
Method for Producing Tea Peptide 1000 g of water was added to 100 g of tea leaves, treated at 80 ° C. for 2 hours, and then filtered to recover the tea leaf extraction residue.
1000 g of water was added to the recovered tea leaf extraction residue, the pH was adjusted to 4.0 with a 1N citric acid aqueous solution, and the mixture was stirred at the temperature shown in Table 2 for 1 hour to obtain a tea leaf extraction residue hot water treated product. Then, the pH was adjusted to 7.0 with a 1N aqueous sodium hydroxide solution, 10 g of Samoase C160 was added, and the enzyme reaction was carried out at 60 ° C. for 1 hour. After completion of the reaction, adjust the pH to 5.0 with hydrochloric acid, add 10 g of Sumiteam ACP-G, perform an enzymatic reaction at 60 ° C. for 1 hour, and heat-treat at 90 ° C. for 10 minutes to inactivate the enzyme to inactivate the enzyme reaction solution. Obtained.
The enzyme reaction solution was separated into solid and liquid to remove the solid content, and the enzyme reaction solution was powdered by FD to obtain a tea peptide composition. The peptide content in the tea peptide composition was quantified by the ninhydrin reaction.
The results are shown in Table 2.

Examples 7 and 8, Comparative Example 4
Method for Producing Tea Peptide 1000 g of water was added to 100 g of tea leaves, treated at 80 ° C. for 2 hours, and then filtered to recover the tea leaf extraction residue.
1000 g of water was added to the recovered tea leaf extraction residue, the pH was adjusted to 4.0 with a 1N citric acid aqueous solution, and the mixture was stirred at 85 ° C. for the time shown in Table 3 to obtain a tea leaf extraction residue hot water treated product. Then, the pH was adjusted to 7.0 with a 1N aqueous sodium hydroxide solution, 10 g of Samoase C160 was added, and the enzyme reaction was carried out at 60 ° C. for 1 hour. After completion of the reaction, adjust the pH to 5.0 with hydrochloric acid, add 10 g of Sumiteam ACP-G, perform an enzymatic reaction at 60 ° C. for 1 hour, and heat-treat at 90 ° C. for 10 minutes to inactivate the enzyme to inactivate the enzyme reaction solution. Obtained.
The enzyme reaction solution was separated into solid and liquid to remove the solid content, and the enzyme reaction solution was powdered by FD to obtain a tea peptide composition. The peptide content in the tea peptide composition was quantified by the ninhydrin reaction.
The results are shown in Table 3.

Examples 9-11
Method for Producing Tea Peptide 1000 g of water was added to 100 g of tea leaves, treated at 80 ° C. for 2 hours, and then filtered to recover the tea leaf extraction residue. 1000 g of water was added to the tea leaf extraction residue again, and the tea leaf extraction residue was treated at 80 ° C. for 2 hours, and then the operation of filtering was repeated the number of extractions shown in Table 4 to recover the tea leaf extraction residue.
1000 g of water was added to the recovered tea leaf extraction residue, the pH was adjusted to 4.0 with a 1N citric acid aqueous solution, and the mixture was stirred at 85 ° C. for 1 hour to obtain a tea leaf extraction residue hot water treated product. The pH was adjusted to 7.0 with a 1N aqueous sodium hydroxide solution, 10 g of Samoase C160 was added, and the enzyme reaction was carried out at 60 ° C. for 1 hour. After completion of the reaction, adjust the pH to 5.0 with a 1N hydrochloric acid aqueous solution, add 10 g of Sumiteam ACP-G, perform an enzymatic reaction at 60 ° C. for 1 hour, and heat-treat at 90 ° C. for 10 minutes to inactivate the enzyme. Obtained liquid.
The enzyme reaction solution was separated into solid and liquid to remove the solid content, and the enzyme reaction solution was powdered by FD to obtain a tea peptide composition. The peptide content in the tea peptide composition was quantified by the ninhydrin reaction.
The results are shown in Table 4.

Example 12
Method for Producing Tea Peptide 1000 g of 50% hydrous ethanol was added to 100 g of tea leaves, treated at 80 ° C. for 2 hours, and then filtered to recover the tea leaf extraction residue.
1000 g of water was added to the recovered tea leaf extraction residue, the pH was adjusted to 4.0 with a 1N citric acid aqueous solution, and the mixture was stirred at 85 ° C. for 1 hour to obtain a tea leaf extraction residue hot water treated product. The pH was adjusted to 7.0 with a 1N aqueous sodium hydroxide solution, 10 g of Samoase C160 was added, and the enzyme reaction was carried out at 60 ° C. for 1 hour. After completion of the reaction, adjust the pH to 5.0 with a 1N hydrochloric acid aqueous solution, add 10 g of Sumiteam ACP-G, perform an enzymatic reaction at 60 ° C. for 1 hour, and heat-treat at 90 ° C. for 10 minutes to inactivate the enzyme. Obtained liquid.
The enzyme reaction solution was separated into solid and liquid to remove the solid content, and the enzyme reaction solution was powdered by FD to obtain a tea peptide composition. The peptide content in the tea peptide composition was quantified by the ninhydrin reaction.
The results are shown in Table 5.

Comparison of Color Tones of Tea Peptide Compositions As a result of measuring the color tones of the tea peptide compositions produced in Examples 1 to 12 and Comparative Examples 1 to 4, the results shown in Tables 1 to 5 were obtained.
Sensory Evaluation of Beverages Containing Tea Peptide Composition The tea peptide compositions produced in Examples 1 to 12 and Comparative Examples 1 to 4 were added to the following acid sugar solution formulation so as to be 500 mg as a peptide, and 5 panelists. Sensory evaluation (color taste, astringent taste) was carried out. Each average score was calculated according to the following evaluation criteria. The results are shown in Table 6.

Acid sugar solution prescription
(weight%)
1. 1. Sugar 10.0
2. Citric acid (condensation) 0.08
3. 3. Trisodium citrate pH adjustment (pH 3)
4. Water balance total 100

Evaluation Criteria for Color 1: The color has changed significantly compared to the additive-free product.
2: The color is changed compared to the additive-free product.
3: The color is slightly changed as compared with the additive-free product.
4: No change compared to additive-free products.

Evaluation criteria for astringent taste 1: The astringent taste is stronger than that of additive-free products.
2: Feels astringent taste compared to additive-free products.
3: Slightly astringent taste compared to additive-free products.
4: No change compared to additive-free products.

Formulation Example of Food and Beverage Containing Tea Peptide Composition Prescription Example 1: Grapefruit Beverage The tea peptide composition produced in Examples 1 to 9 and Comparative Examples 1 to 4 is added to the following grapefruit beverage formulation so as to be 500 mg as a peptide. did. This product can be suitably used as a beverage.

Grapefruit beverage prescription
(weight%)
1. 1. Grapefruit concentrated juice 2.0
2. Glucose-fructose mixed liquid sugar 0.9
3. 3. Maltitol 2.0
4. Citric acid 0.3
5. Vitamin C 0.02
6. Fragrance 0.1
7. Water balance total 100

Formulation Example 2: Instant Tea Formulation The tea peptide compositions prepared in Examples 1 to 12 and Comparative Examples 1 to 4 were added to the following instant tea formulations in an amount of 500 mg as a peptide. This product can be suitably used as a beverage.
Camellia extract (manufactured by Taiyo Kagaku Co., Ltd.) was used as the tea extract powder.

Instant tea prescription
(weight%)
1. 1. Tea extract powder 60.0
2. Cyclodextrin 15.0
3. 3. Thaumatin 0.0075
4. Dextrin 24.0
5. Vitamin C 1.0
100 in total

Formulation Example 3: Jelly The tea peptide compositions prepared in Examples 1 to 12 and Comparative Examples 1 to 4 were added to the following jelly formulations in an amount of 500 mg as a peptide. This product can be suitably used as food.

Jelly prescription
(weight%)
1. 1. Sugar 10.0
2. Lemon concentrated juice 8.5
3. 3. Gardenia jasminoides yellow preparation 0.04
4. Citric acid 1.0
5. Carrageenan 1.5
6. Vitamin C 0.02
7. Fragrance 0.2
8. Water balance total 100

Formulation Example 4: Tablets The tea peptide compositions prepared in Examples 1 to 12 and Comparative Examples 1 to 4 were added to the following tablet formulations in an amount of 500 mg as a peptide. This product can be suitably used as a health food.

Tablet prescription
(weight%)
1. 1. Maltitol 81.2
2. Trehalose 15.2
3. 3. Tartrate 3.0
4. Ca 0.5 stearate
5. Vitamin C 0.02
6. Fragrance 0.08
100 in total

Sensory evaluation (color taste, astringent taste) was carried out by 5 panelists for Formulation Examples 1 to 4. Each average score was calculated according to the following evaluation criteria. The results are shown in Table 7. Regarding Formulation 2, evaluation was performed using a tea beverage in which 1.2 g of instant tea was dissolved in 100 ml of hot water.

Evaluation Criteria for Color 1: The color has changed significantly compared to the additive-free product.
2: The color is changed compared to the additive-free product.
3: The color is slightly changed as compared with the additive-free product.
4: No change compared to additive-free products.

Evaluation criteria for astringent taste 1: The astringent taste is stronger than that of additive-free products.
2: Feels astringent taste compared to additive-free products.
3: Slightly astringent taste compared to additive-free products.
4: No change compared to additive-free products.

Method for Producing Beverage Containing Tea Peptide Composition The tea peptide composition produced in Examples 1 to 12 and Comparative Examples 1 to 4 is used as a peptide on a commercially available tea (“Oi Tea”) so as to have a peptide content of 0.16% by weight. Each was dissolved in (manufactured by Itoen Co., Ltd.) and filled in a 100 ml glass tube with a hot pack (93 ° C.).

Storage Stability of Tea Peptide Composition-Containing Beverage The obtained beverage was allowed to stand at room temperature, 37 ° C., and 55 ° C. for 1 month, and the presence or absence of precipitation was confirmed.
Those in which no precipitation was observed were evaluated as ◯, and those in which precipitation was observed were evaluated as x. The results are shown in Table 8.
The normal temperature shown here is a temperature of 5 ° C. to 35 ° C. defined by the Japanese Industrial Standards (JIS Z 8703).

Comparison of Beverage Color Tone Difference and Color Taste Before and After Addition of Tea Peptide Composition The tea peptide compositions produced in Examples 1 to 12 and Comparative Examples 1 to 4 are commercially available so as to be 0.16% by weight as a peptide. Coffee beverage (sugar-free) ("Wanda Gold Black", manufactured by Asahi Beverage), green tea beverage ("Oi tea", manufactured by Itoen), Karyu tea beverage ("Kasuryu tea", manufactured by Suntory), barley tea beverage ("GREEN DA")・ When added to KA / RA-friendly barley tea (manufactured by Suntory), carbonated beverage (sugar-free) ("natural water sparkling in the Southern Alps", manufactured by Suntory), vegetable juice ("Vegetable Life 100", manufactured by Kagome) The color difference ΔE of the beverage before and after the addition of was evaluated. Sensory evaluation (color) was carried out by 5 panelists. Each average score was calculated according to the following evaluation criteria. The results are shown in Table 9.

Evaluation Criteria for Color 1: The color has changed significantly compared to the additive-free product.
2: The color is significantly different from that of the additive-free product.
3: The color is changed as compared with the additive-free product.
4: The color is slightly changed as compared with the additive-free product.
5: No change compared to additive-free products.

ACE inhibitory activity Examples 1-12 of the tea peptide composition was measured _{IC 50} of ACE inhibitory activity of tea peptide composition prepared in Comparative Example 1-4. The results are shown in Table 10.

Animal Experiment Evaluation of Blood Pressure Lowering Effect of Tea Peptide Composition The tea peptide composition produced in Example 2 was tested using rats. As the rat, a 12-week-old male SHR (spontaneous hypertensive rat) purchased from Charles River was used. After pre-breeding for 1 week, it was subjected to the test. Distilled water was used as a control group.
Five rats were grouped in each test group so as to reduce the variation in body weight. The tea peptide composition produced in Example 2 was prepared to 1.2 mg / ml with distilled water, and the dose per rat body weight was 3.3 ml / kg (corresponding to 4 mg / kg as a tea peptide composition). Orally administered by sonde. Distilled water was orally administered by a sonde so as to be 3.3 ml / kg per rat body weight. Systolic blood pressure was measured 4 hours and 6 hours after administration with a non-invasive blood pressure measuring device (BP-98A-L manufactured by Softlon Co., Ltd.). Each measurement was performed 4 times, and the average value was used as the measured value.
The results are shown in Table 11.

Since the tea peptide composition of the present invention has a color tone within a certain range, it does not impair the color tone and flavor originally possessed by the food and drink when added to the food and drink, and therefore, it is suitably used in a wide range of food and drink fields. Is possible, and the industrial contribution is great.

Claims (2)

The step of obtaining the tea leaf extraction residue hot water treated product is a step of treating the tea leaf extraction residue with hot water at pH 3.0 to 7.0 and 70 ° C. to 95 ° C. for 30 minutes to 12 hours, and treating the tea leaf extraction residue with hot water. A method for producing a tea peptide composition, which comprises a step of decomposing a product with an enzyme to obtain an enzymatic reaction product, having a color tone of 0.2 or less and a peptide content of 47.7% by weight or more. The method for producing a tea peptide composition according to claim 1, wherein the pH for treating the tea leaf extraction residue is 3.0 to 5.0 in the step of obtaining the tea leaf extraction residue hot water-treated product.