JPH05344852A - Food additive - Google Patents

Abstract

PURPOSE:To provide a food additive exhibiting both of a flavor-improving effect, a food-preserving effect, a cooking-promotion effect, etc., and high in safety. CONSTITUTION:A food additive is composed of a powder obtained by powdering the green tea of postmicroorganismic fermentation or by extracting the fermented tea. By addition of this food additive to various kinds of foods, its taste, flavor, shape and shelf life can be well preserved and the foods can be cooked, e.g. by boiling frying or steaming in a short time so as to become sufficiently tender. When added to an alcoholic drink, its taste is improved and hang-over can be prevented. This food additive exhibits remarkably excellent effects unlike in the conventional food additive. The extract of this tea exhibits not only a metabolism-promoting effect but other excellent effects such as a deodorizing effect an intracellular sterilization-promoting effect.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food additive, in particular, a food additive whose main component is powder or extract of post-fermentation tea of green hair tea.

[0002]

2. Description of the Related Art Conventionally, there are various kinds of food additives such as food flavors, food seasonings, and food preservatives containing natural products or chemically synthesized products as main components, and they are commercially available.

[0003]

Many of the conventional commercially available food additives each have a single action such as a flavoring action of food or a preserving action of food.
When these multiple actions were required, the respective food additives were added accordingly, and the efficacy of these additives was not special either.
Therefore, it is desired to develop a food additive which has a flavoring effect, a food preserving effect, a food promoting effect, and the like at the same time and which is highly safe.

[0004]

Means for Solving the Problems As a result of various studies on food additives, the present inventor has found that a specific tea, that is, a tea obtained by microbial post-fermentation of tea leaves of Yunnan oversized leaf species and large leaf species of Yunnan Province, China The present invention has been completed by finding that the powder or the extract thereof has a very excellent effect as a food additive. That is, the present invention provides (1) a food additive comprising powdered microbial post-fermented tea of green hair tea,
(2) A food additive comprising the food additive of (1) above and a natural food powder, (3) a food additive comprising an extract of microbial post-fermented tea of green hair tea, (4) above (1), (2) A food containing the food additive of (3), (5) above (3)
(6) The chemical composition of green hair tea is 4.70 (± 0.3)% nitrogen, 29.4 (±) protein
3.0)%, sugar 2.47 (± 0.5)%, fat 1.1
1 (± 0.1)%, ash content 8.04 (± 0.1)% food additives of the above (1) and (2), (7) green hair tea water extract chemical composition is nitrogen 6 0.09 (± 1.0)%, protein 38.1 (± 2.0)%, sugar 11.4 (± 2.0)
%, Fat 1.16 (± 0.05)%, ash 14.6 (±
5.0)% of the food additive of (3) above.

The green hair tea of the present invention is a Yunnan oversized leaf species (leaf length: 14 cm or more, leaf width: 5 cm or more) or a large leaf species (green leaf tea), which is produced in Xishuangbanna, the southernmost tip of Yunnan Province, China's native district. Leaf length: 10-14cm, Leaf width: 4-5c
m) green-haired tea (rough tea with fermentation of oxidase in tea leaves)
Is a raw material, and the post-fermented tea obtained by depositing this and post-fermenting it by the action of the microorganisms generated therein is used as a powder or a fine powder using a mixer, a stone mill or the like to obtain the powder in the present invention. After this, the extract of the present invention is obtained by extracting fermented tea or powder of the tea with water. Aspergillus, such as Aspergillus niger, plays a major role in the fermentation. This gives it a unique component, taste and aroma.

[0006] This powder can be used as a food additive as it is, or can be mixed with powders of various natural products such as bonito and medicinal carrot to prepare food additives. The mixing ratio with various natural product powders is appropriately 1 to 15 parts by weight of fermented tea powder with respect to 100 parts by weight of natural product powder. Additives consisting of this extract are added to various foods and alcohols instead of water. The green hair tea and its extract of the present invention have the following features.

(1) The extract has a pH of 6.02 and an ultraviolet absorption spectrum maximum absorption of 273 nm. (2) As a result of the chemical composition analysis, tea leaves and their extracts have a higher ash content than other tea leaves or extracts. (3) Fe (iron) and C for both green tea dry tea and extract
a (calcium), Mg (magnesium), Al (aluminum), Na (sodium), K (potassium), P
High phosphorus content. These components have the following actions. Fe: A synthetic raw material for hemoglobin in blood. Ca: important for bone tissue formation, blood coagulation accelerating factor, nerve excitation suppression, heart and muscle contraction, etc. Na: regulation of pH and osmotic pressure, suppression of nerve excitation, glucose metabolism,
Involved in myasthenia gravis. K: Involved in maintaining ion balance in blood, muscle relaxation, and neurotransmission. P: Bone and tooth constituents, coenzyme constituents.

(4) The essential amino acids must be contained in a well-balanced manner in order for the amino acids in food to be utilized nutritionally effectively, but green hair tea is essential compared to the leaves of green tea and herbal tea. Contains more amino acids. Among them, methionine (Met: involved in detoxification of drugs and metabolism of sulfur compounds in vivo), phenylalanine (Ph
e: has sympathetic action (elevation of blood pressure, vasoconstriction, cardiotonic, bronchodilation) and central excitatory action (stimulation of brain stem), histidine (His: promotion of healing of ulcer through autonomic nerve center,
It has gastrointestinal motility suppression, antacid, mucosal regeneration, hematopoiesis, etc.).

[0009]

When the food additive of the present invention is added to grains such as rice and brown rice, it becomes plump and delicious. And the appearance, shape, aroma and storability of various cooked foods can be improved, and in breads, udon, and buckwheat, when added when kneading the powder during the production, the pastes in the breads will pass the time. It does not harden and has a long shelf life, and has the effect of strengthening the elasticity of udon and buckwheat. When added to alcoholic beverages, it has the effect of not causing a hangover, and when added to cold fruits, it has a refreshing taste and a refreshing taste in the mouth (this decomposes fat content and makes it persistent. Can be suppressed). In addition, it is refreshing when the hands, feet, body, etc. are wiped with the impregnated product impregnated with the extract of the present invention, and has a bactericidal effect against various bacteria, and also has a deodorant, cell activity, and metabolism promoting action. .. It is effective for the improvement of food and drink in the future rapid aging society and the tendency of young adult diseases to become younger.

[0010]

EXAMPLES The present invention will be described in detail with reference to Examples.
Needless to say, the present invention is not limited to this. Analysis of various tea leaves and water extracts 1) Preparation of samples (1) Preparation of tea leaves a) Green tea (Yabukita, 1990, Tea Industry Research Institute, Shizuoka Prefecture)
Powdered form. b) A powdered green-haired tea (Equib Fuji from Jacos). c) Powdered herbal tea (from South Africa). (2) Preparation of tea leaf extract a) Green tea (Yabukita, 1990, Shizuoka Tea Research Institute)
50 g was added to 1.5 liters of boiling water, allowed to stand at room temperature for 5 minutes, and then filtered. The filtrate was freeze dried. Yield 1
5.44 g (30.88%). b) 50 g of green-haired tea (Equib Fuji from Jacos) was put in 1.5 liters of purified water and boiled. After boiling for 15 minutes, the mixture was filtered and the filtrate was freeze-dried. Yield 1
1.03 g (22.06%). c) 50 g of herbal tea (from South Africa) was added to 1.5 liter of boiling water, and the boiling was continued for 15 minutes. After filtration, the filtrate was freeze-dried. Yield 7.15 g (14.3
%). 2) Analysis method and analysis equipment name (1) Analysis method a) Ash content: Put in a porcelain crucible with a lid 600 in an electric furnace
C, heating for 8 hours. b) Nitrogen analysis: Semi-micro Kjeldahl method c) Sugar analysis: Somogi method d) Lipid analysis: Ether extraction method (2) Analyzer a) Heavy metal (mineral) analysis Seiko Denshi SPS 150 after wet decomposition with sulfuric and nitric acid
Analyzed with 0VR ICP emission spectrometer. b) Amino acid analysis After heating with 6N hydrochloric acid at 110 ° C for 48 hours, Hitachi
Analyzed by L-8500. 3) Properties of Tea Leaf Infused Solution The pH and ultraviolet absorption spectrum (UV) of the solution infused in the usual drinking state were measured.

[0011]

[Table 1]

2) Extraction yield from tea leaves

[0013]

[Table 2]

3) Compositional analysis of tea

[0015]

[Table 3]

4) Mineral content in tea leaves and extracts

[0017]

[Table 4]

5) Amino acid composition of tea leaves and their extracts

[0019]

[Table 5-1]

[0020]

[Table 5-2]

Eight amino acids marked with ○ are essential for humans (essential amino acids) One amino acid marked with Δ is essential for newborns and infants Abbreviation P-Ser: Ortho-phosphoserine (o-Phosphoserine) Tau: Taurine PEA: Ortho-phosphoethanolamine (o-Phosphoet
hanolamine) Urea: Urea Asp: L-Aspartic Acid ○ Thr: L-Threonine Ser: L-Serine AspNH ₂ : L-Asparagine Glu: L- Glutamic Acid Sar: Sarcosine a-AAA: L-α-Aminoadipic Acid Gly: Glycine Ala: L-Alanine Cit: L-Citrulline a- ABA: DL-α-Amino-n-butyri
c Acid) ○ Val: L-Valine Cys: L-Cystine ○ Met: L-Methionine Cysthi: L-Cystathionine ○ Ile: L-Isoleucine ○ Leu: L -Leucine Tyr: L-Tyrosine ○ Phe: L-Phenylalanine b-Ala: β-Alanine b-AiBA: L-β-aminoisobutyric acid (Amino-iso-butyric Aci)
d) g-ABA: γ-aminobutyric acid ○ Trp: L-Tryptophan EOHNH ₂ : Ethanolamine NH ₃ : Ammonium chloride (Ammonium Chlorid)
e) Hylys: DL-plus allo-8-hydroxyl lysine (Pl
us allo-8-Hydroxylysine) Orn: L-Ornithine ○ Lys: L-Lysin 1Mehis: L-1-Methylhistidine △ His: L-Histidine 3Mehis: L-3- Methylhistidine Ans: L-Anserine Car: L-Carnosine Arg: L-Arginine Hypro: Hydroxy-L-prolin
e) Pro: L-Proline ( Example 1 ) Example 1 Yunnan extra-large leaf green tea is deposited and post-fermented to obtain post-fermented tea powdered with a mixer or stone mill and then browned with a No. 30 mesh sieve. To obtain powder (A). After this fermented tea powder 1-15
Part by weight was mixed with 99 to 85 parts by weight of bonito powder obtained through a separately manufactured No. 50 mesh sieve to obtain a mixed powder (B) of post-fermented tea and natural food powder. Post-fermented tea powder obtained
The results of adding the hot water extract of (A) and the mixed powder (B) to various foods are as follows. 1. Ignite after adding about 0.25g of (B) powder when cooking rice for 3 to 4 go. I. The surface of the rice grain becomes tight and the inside becomes soft. Delicious and long-lasting taste without odor or yellowing. 2. At the beginning of cooking boiled food (vegetables, fish, meat), add about 0.25 g to 0.5 g of (B) powder to 1 liter of water. I. Does not boil over. Cooking time is 2/3 or less than usual. Seasoning (miso, soy sauce, salt, sugar) is less. That is, it is possible to reduce salt and sugar by about 30% or more as compared with the conventional one. B. Hard meat becomes very tender in a short time. The nutritional value of umami does not escape. C. The fish has a very good bone-body separation, and the color is clear. D. The vegetables are crisp and fresh, and the color is clear. E. It promotes the decomposition action of fat and enhances the deliciousness. 3. Add the fried (B) powder when melting the flour. I. Plenty and crisp finish. B. Even if it gets cold, it doesn't become stiff. 4. (B) Steam added with powder a. Akahan: It doesn't get hard when cooled. B. The fish skin does not come off and it is easy to wear. C. The potatoes do not lose their shape and finish quickly. Umami can't escape. 5. When you boil udon and buckwheat (B) powder,
Completion is slow. 6. When (B) powder is added to soups, it has a long shelf life, the taste becomes mild, the cooking time is short, and the seasoning is small, resulting in a delicious finish.

Example 2 0.5 g of post-fermented tea obtained by accumulating green hair tea of Yunnan extra-large leaf species and post-fermenting it was boiled for 30 minutes with 1 liter of water to obtain an extract. This product has an ultraviolet absorption spectrum of 272.8μ, specific gravity
It had physical properties such as 1.002 (25 ℃) and boiling point of 101.7 ℃. The following are the results of adding the obtained post-fermented tea extract to various substances instead of water. 1. Liquors (whiskey, cognac, shochu, etc.)
If you add it in place of water, it will improve the taste and prevent hangover. 2. When the extract is used for cold fruits, the taste is refreshing and the mouth is refreshing. (Decomposes fat to reduce stickiness). 3. Pickled miso soup Add extract to miso. Can be used many times. Fish miso pickles are tasty and not hard to bake (usually they become harder and harder). Kasu-zuke is soft and does not crumble. 4. The extract is added when kneading bread flour, it does not become hard over time and it has a long shelf life. 5. Udon and buckwheat If you add an extract when kneading flour,
Koshi becomes stronger. If added when boiling, the finished product will be slow. 6. The wet tissue was impregnated with the extract. This product has a refreshing feeling (decomposes body fat on the face, hands and feet) and has a bactericidal effect against various bacteria such as athlete's foot. In addition, it is possible to use effects such as deodorization, sterilization, metabolism promotion, and cell activation.

[0023]

The food additive of the present invention satisfies various requirements such as taste, aroma, shape and storability for various foods,
The cooking time is short, and it can be boiled, fried, steamed, or fried sufficiently softly, 30% of the conventional one.
The above salt reduction and sugar reduction are possible, and it also has a fat decomposing action. Moreover, when added to alcoholic beverages, it has a very good effect as a food additive, such as improving taste and eliminating hangover, and this tea extract has a metabolism-promoting effect. It has excellent effects such as deodorization and bactericidal promotion cell activity. Vegetables, fruits, seafood,
Meat, rice and grain products, various seasonings (miso, soy sauce,
Mayonnaise, vinegar, dressing, etc.) and improve cooking.

Claims (5)

[Claims] 1. A food additive comprising powdered microbial post-fermented tea of green hair tea. 2. A food additive comprising the food additive according to claim 1 and a natural food powder. 3. A food additive comprising an extract of microbial post-fermentation tea of green hair tea. 4. A food containing the food additive according to claim 1, 2 or 3. 5. An impregnated product impregnated with the extract according to claim 3.