JPH08298930A - Tea extract or tea beverage reduced in astringency and its production - Google Patents

Abstract

PURPOSE: To obtain a tea extract and a tea beverage applicable to foods and drinks, table luxuries, cosmetics, quasi-drugs, medicines, etc., and effectively improved in an astringent taste without removing polyphenols which are bioactive components by reducing the astringent taste. CONSTITUTION: This tea extract or tea beverage reduced in astringency is produced by mixing a tea extract or a tea beverage with at least one of dextrin, cyclodextrin and starch and acting cyclomaltdextringlucanotransferase, preferably the one deriving from Bacillus stearothermophilus to the mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tea extract or tea beverage with reduced astringency and a method for producing the same.

[0002]

2. Description of the Related Art At present, a large amount of foods containing tea leaves as raw materials, including canned drinks and instant drinks, are being sold. On the other hand, the astringency component of tea, on the other hand, has a cholesterol-suppressing action (Japanese Patent Publication No. 2-44449), an antibacterial action (Japanese Patent Laid-Open No. 2-276562), an antioxidant action (Japanese Patent Publication No. 1-44434), and an anti-oxidant action. Tumor action (JP-A-60-
No. 190719), a blood pressure increase suppressing action and an enzyme activity inhibiting action (JP-A-3-133928). As polyphenols, which are the main components of the astringency component of tea, epigallocatechin gallate, epigallocatechin, epicatechin gallate are known for green tea and oolong tea, and thearuvidin and theaflavin are also known for black tea. However, tea is drunk as so-called tea because of the characteristic astringency of these polyphenols.
It is only used as a raw material for several kinds of food, and its use as a raw material for food is limited.

[0003] Attempts have been made to reduce the astringency of tea for the purpose of developing its use as a food material or for improving the taste of tea beverages. As a method proposed so far, polyvinylpyrrolidone A method of removing astringent components in the extract (Japanese Patent Laid-Open No. 1-218550) and a method of treating with an aqueous alcohol solution during the production of raw tea (Japanese Patent Laid-Open No. 60-
No. 115170), a method of adding cyclodextrin or glutamate (JP-A-61-271969), and a method of improving taste by glycosylating saponin (JP-A-63-39597). ,
Japanese Patent Publication No. 3-68664). However, the use of polyvinylpyrrolidone removes polyphenols, which are the physiologically active components of tea. Further, the processing method at the time of manufacturing the raw tea has a problem that the target tea can be manufactured only by a machine capable of the processing. Furthermore, the use of cyclodextrins and glutamate has only a temporary masking effect. Further, since tea saponin is not the main component of the astringency component of tea, it is difficult to reduce the astringency of the tea extract or the tea beverage by simply glycosylating the saponin. Therefore, it is difficult to reduce the astringency while making the best use of the characteristics of tea, and to expand the uses of tea beverages and tea extracts by the conventional techniques.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a tea extract or a tea beverage with reduced astringency while containing the physiologically active ingredient contained in tea. further,
The aim is to make tea extracts or tea beverages with reduced astringency sufficiently usable in a wide range of fields such as food and drink, cosmetics, pharmaceuticals and the like.

[0005]

Means for Solving the Problems As a result of intensive studies conducted by the present inventors on reducing the astringency of tea extracts or tea beverages, the inventors have found that the tea extracts or tea beverages are dextrin, cyclodextrin, starch or a mixture thereof. It was found that a tea extract or a tea beverage with reduced astringency can be obtained by mixing with a cyclomaltodextrin glucanotransferase.

The present invention relates to a tea extract or tea beverage with reduced astringency, more specifically to a tea extract or tea beverage with reduced astringency by glycosylating polyphenols, and further to a tea extract or tea beverage. The present invention relates to a method for producing a tea extract or tea beverage with reduced astringency, which comprises mixing at least one of dextrin, cyclodextrin, and starch and allowing cyclomaltodextrin glucanotransferase to act on the mixture. The present invention also relates to food and drink containing the tea extract or tea beverage with reduced astringency described above.

The present invention will be described in detail below. There is no limitation on the tea extract and tea beverage used in the present invention, and those obtained by a known method can be arbitrarily used. The general method of manufacturing tea beverages is to extract tea leaves such as green tea, oolong tea, black tea, and puar tea as raw materials, and after filtering and clarification by centrifugal precipitation, etc., add flavors, additives, vitamin C, etc. This is a method of adding tea as needed to adjust the taste, and sterilizing by heating to obtain a tea beverage. Next, the method for producing a tea extract is the same as that for a tea beverage, or after extracting at a higher concentration, a process such as clarification and then concentration to obtain an extract, or freeze-drying on the extract. This is a method of applying a drying means such as spray drying to obtain a powder.

As a specific method for reducing the astringency of a tea extract or tea beverage, dextrin, cyclodextrin, starch or a mixture thereof is added to the above tea extract (liquefied in the case of powder) or tea beverage. A method in which cyclomaltodextrin glucanotransferase is added to this and added thereto can be used. Cyclomaltodextrin glucanotransferases include Bacillus stearothermophilus.
The enzyme derived from (arothermophilus) has a high ability to glycosylate to polyphenols and can well reduce astringency, so that it can be advantageously used.

The condition of the enzyme reaction is that the pH of the reaction is 3
-9, preferably 5-8, a reaction temperature of 20-80 ° C, preferably 30-70 ° C, and a substrate concentration of polyphenols of 0.1-20% (w / w), preferably 5-1.
5% (w / w), at least one of dextrin, cyclodextrin and starch is 1-40% (w / w).
It is advisable to use a reaction solution containing w), preferably 2-35% (w / w). The amount of enzyme and the reaction time can be appropriately set according to the above reaction conditions. The method of the present invention includes
As described above, not only a method of directly acting an enzyme on a tea extract or a tea beverage to reduce astringency, but by performing the above-mentioned enzymatic reaction during the manufacturing process of a tea extract or a tea beverage, astringency is reduced. Also included are methods of making reduced tea extracts and tea beverages.

The tea extract or tea beverage obtained as described above has a bitter taste, compared with conventional tea extracts or tea beverages.
It has no astringency, astringency, astringency, and other unpleasant tastes, and can be used as it is as a tea beverage with reduced astringency as it is. It is also used as a food or drink by including it with other ingredients. It can be used freely in a wide range of fields such as external products, cosmetics, and pharmaceuticals. Further, the glycosylated polyphenols contained in the tea extract or tea beverage with reduced astringency of the present invention, when these are ingested, α-amylase in the body, α- glucosidase and the like easily the original polyphenols. Since it returns to the class, it is possible to exert physiologically active functions such as an original cholesterol-suppressing effect and an in-vivo antioxidant effect without worrying about the deterioration of its functionality. It can be advantageously used as a food for recovering health. Examples of the field of use of the tea extract or tea beverage with reduced astringency of the present invention include seasonings, Japanese sweets, Western sweets, ice sweets, syrups, fruit processed products, vegetable processed products, pickles,
Meat products, fish products, delicacies, canned and bottled foods, alcoholic beverages, soft drinks, foods such as instant food and drink, tobacco, toothpaste, lipstick, lip balm, oral drug, troche, liver oil drop, mouthwash, mouthwash These include various solid, paste, and liquid items such as pastilles and mouthwashes, cosmetics, and pharmaceuticals.

[0011]

EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited to the above description. Example 1 60 g of black tea concentrated extract (manufactured by Mitsui Norin Co., Ltd.) was added to hot water 1
It was diluted with 590 g to a drinking concentration. This diluent 135
0 g for dextrin (trade name: Pa index #
1, Matsutani Chemical Co., Ltd.) 50 g (diluted black tea extract B)
(3 times the amount of rix), and then 1000 units of cyclomaltodextrin glucanotransferase (produced by Hayashibara Biochemical Research Institute) derived from Bacillus stearothermophilus per 1 g of dextrin,
After adjusting the pH to 5.5 with NaOH, the mixture was reacted at 50 ° C. for 12 hours.

On the other hand, as a control, a solution prepared by dissolving 3 times the amount of dextrin (the same as above) in Brix of the diluted black tea extract was prepared. The astringency of each product of the example and the control example was tested by 10 panelists by the three-point comparison method, and those having a strong astringency were selected and evaluated. The results are shown in Table 1.

[0013]

[Table 1] 1 person nine the number of people product astringency of the product Control Example of Table 1 embodiment was evaluated as strong

As is clear from Table 1, a large number of panelists selected the products of the examples as those with weak astringency. Further, when each product of the example and the control example was stored in a refrigerator, the control product produced remarkable cloudiness due to the cream-down phenomenon peculiar to black tea, whereas the product of the example showed a reduction in cloudiness. Admitted. Therefore, it was found that cream down, which is a problem peculiar to black tea, can be reduced along with the reaction of reducing astringency. Due to the improved taste, the tea beverage of the present invention with reduced astringency can be applied to various products such as foods, luxury items, cosmetics and the like in addition to beverages.

Example 2 In order to qualitatively confirm that the black tea extract with reduced astringency obtained in Example 1 is a tea extract with reduced astringency by glycosylation by the method of the present invention, the following is given. I performed an operation like. 5 m of the black tea extract obtained in Example 1
1 g was weighed, 1.6 mg of glucoamylase (trade name: Gluczyme AF6, manufactured by Amano Pharmaceutical Co., Ltd.) and 0.23 mg of α-glucosidase (manufactured by Sigma) were added, and after stirring well, the mixture was incubated at 37 ° C. for 3 hours. Then, 1 ml of ethyl acetate was added to the reaction mixture and mixed well.
The mixture was centrifuged at 0 rpm for 5 minutes to separate an ethyl acetate layer and an aqueous layer, and the ethyl acetate layer was collected. This operation was repeated 4 times. The obtained ethyl acetate layer was concentrated with a centrifugal concentrator to distill off the ethyl acetate, and the resulting solid was diluted to 25 ml with water. This was used as a treated fraction.

On the other hand, 5 parts of the black tea extract obtained in Example 1 were used.
After weighing 1 ml and adding 1 ml of ethyl acetate and mixing well, the mixture was centrifuged at 3000 rpm for 5 minutes to separate into an ethyl acetate layer and an aqueous layer, and the ethyl acetate layer was recovered. This operation was repeated 4 times. The obtained ethyl acetate layer was concentrated with a centrifugal concentrator to distill off the ethyl acetate, and then the obtained solid was diluted with water to 2%.
The volume was raised to 5 ml. This was used as a control fraction.

Tea polyphenols in the treated fraction and the control fraction were measured by the iron tartrate method as follows. 5 ml each of treated and control fractions
After each addition, 5 ml of a mixed solution of ferrous sulfate (1 mg / ml) and potassium sodium tartrate (5 mg / ml) was added, and then with 1/15 M sodium phosphate-potassium phosphate buffer (pH 7.5). The volume was raised to 25 ml.
The absorbance at 540 nm of each of the obtained reaction solutions was measured. The results are shown in Table 2.

[0018]

Table 2 Table 2 Absorbance- treated fraction at 540 nm 0.549 Control fraction 0.371

As is clear from Table 2, the absorbance of the treated fraction increased by about 20% as compared with the control fraction.
This indicates that the treated fraction has a larger amount of free polyphenols that are easily transferred to the ethyl acetate layer than the control fraction, and the polyphenols glycosylated in Example 1 are the original polyphenols. It is a sign that it has returned to the class. Therefore, this result indicates that the tea polyphenol, which is an astringent ingredient in black tea, was glycosylated by the method of the present invention. Furthermore, it is shown that this method is the method for confirming the tea extract or tea beverage with reduced astringency of the present invention.

Example 3 1.5 g of a green tea extract (trade name: Polyphenon 60, manufactured by Mitsui Norin Co., Ltd.) and 6.0 g of α-cyclodextrin (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) were added to 30 ml of a 10 mM calcium chloride solution. After dissolution, the pH was adjusted to 5.5. To this solution, 500 units of cyclomaltodextrin glucanotransferase (manufactured by Hayashibara Biochemical Laboratories) derived from Bacillus stearothermophilus was added and incubated at 50 ° C. for 24 hours. After stopping the enzymatic reaction by heating at 100 ° C. for 30 minutes, the reaction product was freeze-dried to obtain 7.6 g of a powder.

On the other hand, as a control example, 1.5 g of the green tea extract (the same as above) and 6.0 g of α-cyclodextrin (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) were dissolved in 30 ml of 10 mM calcium chloride solution to adjust the pH. After setting to 5.5, 5
Incubated at 0 ° C for 24 hours. Next, Bacillus
500 units of cyclomaltodextrin glucanotransferase (manufactured by Hayashibara Biochemical Laboratories) derived from stearothermophilus was added and immediately heated at 100 ° C. for 30 minutes to inactivate the enzyme. The obtained solution was freeze-dried to obtain 7.7 g of powder.

Each powder obtained in the above Examples and Controls and the green tea extract as a raw material (trade name: Polyphenon 60,
Mitsui Norin Co., Ltd.) at a concentration of the green tea extract of 2000
It was dissolved so as to be equivalent to ppm. Tests were carried out on these three types of samples by the three-point comparison method, and those with less astringency were selected and evaluated. The sensory test was conducted on 20 panelists. The results are shown in Table 3.

[0023]

[Table 3] Table 3 The number of people who evaluated that the astringency of the raw materials for the products of the control example of the example was weak 17 2 1

The products of the Examples had a clear reduction in astringency with respect to the raw material green tea extract and the control products. As described above, the tea extract of the present invention, which has reduced astringency due to the improved taste, can be applied not only to beverage raw materials but also to various articles such as foods, luxury items and cosmetics. is there.

Example 4 About 150 mg of the green tea extract obtained in Example 3 was weighed, and water 1
After dissolving in ml, enzymatic treatment and extraction with ethyl acetate were carried out in the same manner as in Example 2. The obtained ethyl acetate layer was concentrated with a centrifugal concentrator to distill off the ethyl acetate, and the obtained solid substance was diluted to 50 ml with water. This was used as a treated fraction.

On the other hand, 150 m of green tea extract obtained in Example 3
g was weighed, dissolved in 1 ml of water, and extracted with ethyl acetate in the same manner as in the control example of Example 2. The obtained ethyl acetate layer was concentrated with a centrifugal concentrator to distill off the ethyl acetate, and the obtained solid substance was diluted to 50 ml with water. This was used as a control fraction. The treated fraction and the control fraction were analyzed by the iron tartrate method in the same manner as in Example 2. The results are shown in Table 4. As is clear from Table 4, the absorbance of the treated fraction was increased by about 30% as compared with the control fraction.

[0027]

Table 4 Table 4 Absorbance- treated fraction at 540 nm 0.279 Control fraction 0.215

Next, the treated and control fractions were analyzed by the high performance liquid chromatography (HPLC) method as follows. Column is Shiseido CAPCELLPAK C-18 A
G1204.6 × 250 mm was heated to 40 ° C., and the mobile phase was ethyl acetate: acetonitrile: 0.05% phosphoric acid water =
A mixed solvent of 0.6: 12: 90 was used as a mobile phase flow rate of 1 ml / m.
Used in. Detection was performed at UV280 nm. The results are shown in FIGS. 1 and 2. That is, FIG. 1 shows the analytical results of the control fractions, and FIG. 2 shows the analytical results of the treated fractions by HPLC. The retention time (minutes) of each peak in FIG.
Is 5.68, peak B is 7.83, and peak C is 4.42.
Is. In addition, in Table 5, epigallocatechin gallate (peak B), which is a major polyphenol when the area value of caffeine (peak A), which is clearly not glycosylated by glycosylation reaction among tea components, is set to 1 And the relative area value of epigallocatechin (peak C) are shown. As is clear from Table 5, in the treated fraction, the relative area values of peak B and peak C were about 25% each, compared to the control fraction.
It increased by 26%.

[0029]

[Table 5] Table 5 Relative Area Values of Peaks B and C with respect to Peak A Peak B Peak C Treated Fraction 0.446 0.046 Control Fraction 0.361 0.037

The increase in the absorbance of the treated fraction measured by the iron tartrate method indicates that the green tea extract was glycosylated, as in Example 2.
The increase in the area values of peak B and peak C observed by the LC method indicates that polyphenols such as epigallocatechin gallate and epicatechin were glycosylated. Therefore, it indicates that the green tea extract having reduced astringency was obtained by glycosylation of the green tea extract. Furthermore, since the green tea extract is hydrolyzed by α-glucosidase or glucoamylase to release epigallocatechin gallate or epigallocatechin, the green tea extract is also an enzyme such as α-glucosidase or α-amylase in vivo. It is considered that the polyphenols such as epigallocatechin gallate, which has a physiologically active function, are easily hydrolyzed to liberate the polyphenols and exhibit the original physiologically active function of the polyphenols.

Example 5 A soft drink was experimentally produced using the tea extract having a reduced astringency obtained in Example 3. The recipe is shown in Table 6.
In the control example, a green tea extract (trade name: polyphenon 6
0, manufactured by Mitsui Norin Co., Ltd.) was used. For comparison of astringency, the amount of green tea extract in the tea extract of Example 3 and the amount of green tea extract used in the control were the same. The results are shown in Table 6.

[0032]

[Table 6] Table 6 Soft drink recipe Raw material Example (kg) Control example (kg) Fructose glucose liquid sugar 5.0 5.0 Sand sugar 4.0 4.0 Citric acid (crystal) 0.2 0 .2 1/5 citrus mixed fruit juice 6.0 6.0 carotene pigment 0.02 0.02 orange flavor 0.05 0.05 tea extract 1.2 0.2

A sensory test for astringency was carried out on the two types of soft drinks produced by the above recipe. Test 2
It was performed using a three-point comparison method for 0 panelists. The results are shown in Table 7. It was concluded that the beverages of the examples had significantly less astringency. Therefore, it was confirmed that the astringency-reduced tea extract of the present invention can be used as a beverage raw material without impairing the flavor of the beverage by reducing the astringency and improving the taste.

[0034]

[Table 7] Table 7 Number of people evaluated as having strong drink astringency in the beverage control example of Example 2 2 18

Example 7 A jelly confectionery was produced using the tea beverage with reduced astringency obtained in Example 1. 126 g of coupling sugar (registered trademark, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.), Oligomate 50 (trade name, manufactured by Yakult Chemical Industry Co., Ltd.) 136 g, lactose 6 g, aspartame (trade name, manufactured by Ajinomoto Co., Inc.), Example After adding 100 g of the tea beverage with reduced astringency obtained in 1 and 50 g of water and dissolving,
It was heated and dissolved with stirring. 4.5 g of pectin in this solution
Was gradually added to dissolve the solution, and then 3.3 g of 50% citric acid solution,
Pectin jelly was prepared by adding 6 g of 1/5 concentrated lemon juice, 0.1 g of natural pigment and 0.2 g of lemon flavor and mixing them well, pouring this solution into a mold and allowing it to cool at room temperature for 12 hours to solidify. This product is a jelly confectionery that has no astringency peculiar to polyphenols and has an excellent flavor. Also,
It is suitable as a jelly confectionery having the functionality of polyphenols.

[0036]

The tea extract and tea beverage with reduced astringency of the present invention effectively improve the strong astringency of conventional tea beverages and tea extracts while containing the polyphenols which are physiologically active ingredients. ing. Therefore, this product can be applied not only to foods and drinks, but also to a wide range of fields such as favorite products, cosmetics, quasi drugs, and pharmaceutical products.

[Brief description of drawings]

FIG. 1 shows the results of HPLC analysis of the control fractions of Example 4.

FIG. 2 shows the results of HPLC analysis of the treated fractions of Example 4.

Front page continuation (72) Inventor Takahiko Bandai 1428 Masatsu, Okayama, Okayama Prefecture (72) Inventor Takashi Shibuya, 318 Shimohara, Soja City, Okayama Prefecture

Claims (6)

[Claims] 1. A tea extract or tea beverage with reduced astringency. 2. A tea extract or tea beverage having reduced astringency by glycosylation of polyphenols. 3. The tea extract or tea extract with reduced astringency according to claim 1, wherein the tea extract or tea beverage is made from tea leaves such as unfermented tea, semi-fermented tea, fermented tea, and post-fermented tea. Tea drink. 4. The tea extract or tea beverage is dextrin,
At least one of cyclodextrin and starch
A method for producing a tea extract or tea beverage with reduced astringency, which comprises mixing with a seed and allowing cyclomaltodextrin glucanotransferase to act on it. 5. The method for producing a tea extract or tea beverage according to claim 4, wherein the cyclomaltodextrin glucanotransferase is derived from Bacillus stearothermophilus. 6. A food or drink containing the tea extract or tea beverage with reduced astringency according to claim 1.