JPH06141790A - Food additive - Google Patents

Abstract

PURPOSE:To obtain a food additive having flavoring, food keeping or cooking promoting actions, etc., at the same time and further high safety. CONSTITUTION:This food additive comprises powdered microbially post- fermented green tea of RUMAOCHA (unpurified coarse green tea, prepared by terminating the fermentation of an oxidase therein and produced in China) or its soluble powder and rice bran. This food additive has excellent unparalleled effects as a food additive retaining taste, aroma, shape and keeping quality thereof, etc., by adding the additive to various foods and the cooking time is simultaneously short to enable the sufficiently soft cooking, frying or steaming of the food and the taste can be improved to eliminate the hangover, etc., when added to liquors. Furthermore, excellent effects such as deodorizing, sterilization promoting and cell activating, etc., are provided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food additive, particularly a food additive containing powdered or soluble powder of post-fermentation tea of green hair tea and rice bran.

[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 effects were required, the respective food additives were added accordingly, and the effect of those additives was not special.
Therefore, it is desired to develop a food additive which has a flavoring effect, a food preserving effect, a cooking 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 a special leaf type of Yunnan and a large leaf type of Yunnan Province, China Of the above-mentioned powder, its extract, or soluble powder from the tea has been found to have an extremely excellent effect as a food additive, and has been previously proposed (Japanese Patent Application No. 3-3168).
No. 18, Japanese Patent Application No. 4-205399). As a result of further research, the present inventor has found that a mixture of this tea powder or soluble powder and rice bran is excellent as a food additive, and arrived at the present invention. That is, the present invention provides (1) a powdered product of microbial post-fermentation tea of green hair tea or a food additive containing soluble powder and rice bran, (2) a food product to which the food additive of (1) above is added, (3) ) The chemical composition of green hair tea is 4.70 (± 0.3)% nitrogen and 29.4 protein.
(± 3.0)%, sugar 2.47 (± 0.5)%, fat 1.11 (± 0.1)%, ash 8.04 (± 0.1)%
Which is a food additive according to (1) above.

The green hair tea of the present invention is a large-sized Yunnan leaf leaf (leaf length: 14 cm or more, leaf width: 5 cm or more) produced in Xishuangbanna, the southernmost tip of Yunnan Province, China, the origin of tea trees. 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, etc. to obtain the powder in the present invention. The soluble powder can be obtained by thereafter extracting the fermented tea or the powder of the tea with a solvent such as water or alcohol, and subjecting the extract to freeze-drying or the like. Aspergillus, such as Aspergillus niger, plays a major role in the fermentation. This gives it a unique component, taste and aroma.

[0006] These powders are used as food additives as they are, but they are further mixed with rice bran to prepare food additives. The rice bran may be of any type and may be treated or untreated. The rice bran and the post-fermented tea powder may be mixed in any proportion, but 1 to 15 parts by weight of the post-fermented tea powder is suitable for 100 parts by weight of the rice bran. The green hair tea and its extract of the present invention have the following characteristics.

(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 higher ash content than other tea leaves or extracts. (3) Fe (iron), 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. K: involved in maintaining ionic 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 foods 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 the body), phenylalanine (Ph
e: has sympathetic nerve action (elevation of blood pressure, vasoconstriction, cardiotonic, bronchodilation) and central excitatory action (brain stem stimulation), histidine (His: promotion of healing of ulcer via 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, if added when kneading the powder during the production, the pasty products in 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.

[0010]

EXAMPLES The present invention will be specifically described with reference to Examples.
It goes without saying that the present invention is not limited to this. Analysis of various tea leaves and water extract 1) Preparation of samples (1) Preparation of tea leaves a) Green tea (Yabukita, 1990, Shizuoka Tea Research Institute)
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 liters of boiling water, and the boiling was continued for 15 minutes. After filtration, the filtrate was freeze-dried. Yield 7.15g (14.3g)
%). 2) Analysis method and analysis equipment name (1) Analysis method a) Ash content: 600 in an electric furnace in a porcelain crucible with a lid
Heat at ℃ for 8 hours. b) Nitrogen analysis: Semi-micro Kjeldahl method c) Sugar analysis: Somogyi method d) Lipid analysis: Ether extraction method (2) Analytical apparatus a) Heavy metal (mineral) analysis After wet decomposition with sulfuric nitric acid, Seiko Denshi SPS 150
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 △ 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 The Yunnan extra-large leaf green hair tea is deposited and post-fermented to obtain the post-fermented tea powdered with a mixer or stone mill and then browned with a No. 30 mesh sieve. Of powder was obtained. Then, 1 to 15 parts by weight of fermented tea powder was mixed with 99 to 85 parts by weight of rice bran to obtain a mixed powder (A). The results of adding the obtained mixed powder (A) of post-fermented tea powder and rice bran to various foods are as follows. 1. Ignite after adding about 0.25g of mixed powder (A) when cooking rice for 3 to 4 go. I. The surface of 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), about 0.25 g to 0.5 g of the mixed powder (A) is added 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 low. 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 separation between the bone and the body, and the coloring is clear. D. The vegetables are crisp and fresh, and the color is clear. E. It promotes the decomposition action of fat and increases the deliciousness. 3. Fried Food Mix powder (A) is added when the fried food powder is melted. I. Plenty and crisp finish. B. Even if it gets cold, it won't become stiff. 4. Steam containing mixed powder (A) a. Akahan: It doesn't get too 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 does not escape. 5. If mixed powder (A) is added when boiling udon and buckwheat, the finished product will be slow. 6. When mixed powder (A) is added to soups, it has a long shelf life, has a mild taste, and has a short cooking time and little seasoning, resulting in a delicious finish.

Example 2 Yunnan extra-large leaf green tea was deposited and post-fermentation tea obtained by microbial post-fermentation was boiled with water to obtain an extract. It had physical properties such as an ultraviolet absorption spectrum of 272.8μ, a specific gravity of 1.002 (25 ° C) and a boiling point of 101.7 ° C. Then, it was lyophilized by a conventional method to obtain a soluble powder. This powder was mixed with rice bran to obtain a mixed powder (B) of post-fermented tea soluble powder and rice bran. Mixed powder of the obtained soluble powder and rice bran
The results of adding (B) to various foods are as follows. 1. Ignition after adding about 0.25g of (B) powder when cooking rice for 3 to 4 go. I. The surface of 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), about 0.25 g to 0.5 g of (B) powder is added 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 low. 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 separation between the bone and the body, and the coloring is clear. D. The vegetables are crisp and fresh, and the color is clear. E. It promotes the decomposition action of fat and increases the deliciousness. 3. Add the fried (B) powder when melting the flour. I. Plenty and crisp finish. B. Even if it gets cold, it won't become stiff. 4. (B) Steam added with powder a. Akahan: It doesn't get too 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 does not escape. 5. When boiling udon and buckwheat (B) powder,
The finished product is slow. 6. When (B) powder is added to soups, it lasts longer, the taste becomes milder, the cooking time is shorter, and the seasoning is less, resulting in a delicious finish.

[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 degrading action. When added to alcoholic beverages, it has a very good taste as well as a hangover, and it has an extremely excellent effect as a food additive that is unique to vegetables, fruits, seafood, meats,
It is also involved in the preservation and improvement of cooking of rice and grain products and various seasonings (miso, soy sauce, mayonnaise, vinegar, dressings, etc.).

Claims (2)

[Claims] 1. A food additive containing powdered microbial post-fermented tea of green hair tea or soluble powder and rice bran. 2. A food containing the food additive according to claim 1.