JPH10234301A - Green tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a canned green tea beverage by which the effective component of green tea is efficiently and easily ingested and which is comfortably drunk with excellent taste and enhanced in SOD(superoxide disnutase) activation by adding powdered leaf tea to the green tea beverage by means of a specified quantity. SOLUTION: The beverage is provided with 1.000 20.000(U/ml) SOD activation by adding powdered leaf tea to the beverage, which is more than 0.3(wt.)% and less than 10.0%. Moreover, it is desirable that the particular size of powdered leaf tea is 0.4-200μm, green tea and refined green tea are simply or mixedly used as powdered leaf tea, a polyphenol and a polyphenol oxidase are contained as a green tea extract and a pH adjusting resin, an aromatic, a seasoning agent and a nutritive agent are contained as necessary in addition to a sweetener and an antioxidant.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a green tea beverage, and more particularly, to a pulverized tea leaf which has good "thickness" utilizing the taste and aroma of green tea and a SOD-like activity. Green tea beverages in cans.

[0002]

2. Description of the Related Art Conventionally, several types of beverages such as green tea, oolong tea, black tea, and mixed tea have been commercially available, each of which is concerned with health promotion in combination with technical characteristics such as extraction conditions, sterilization conditions, and color retention. Are manufactured with various functions, forms, and qualities.

[0003] SOD (superoxide desmutase) is an in vivo enzyme having a function of eliminating active oxygen generated in the living body. Reactive oxygen affects aging of the living body, allergy and inflammation, damage to smooth muscle due to myocardial infarction, liver damage and the like. It is useful in the food and health industries to provide functional drinks and foods that have high SOD-like activity and can be easily taken in order to prevent these diseases.

[0004]

Although green tea contains abundant nutrients such as vitamins, minerals and dietary fiber, only a part of these useful components are extracted by hot water extraction in the conventional canned green tea beverage production process. Not extracted. Further, catechin belonging to vitamins A and E and polyphenol which are insoluble in water are hardly extracted. Therefore, in order to efficiently consume the active ingredient of green tea, the form of "eat the tea itself" is ideal. However, at present, green tea drinks in cans that can be drunk at any time as long as “mix green tea and gyokuro” and “dissolve tea powder in sugar and dissolve in hot or cold water” and can be stored for a long time are rare. As described above, the conventional canned green tea beverage has a drawback that the active ingredient of tea cannot be taken in 100%. In order to increase the amount of the active ingredient of the tea contained in the green tea beverage, it is presumed to increase the amount of the extracted tea leaves and to add the powdered tea leaves. However, the method (1) causes an increase in bitterness and astringency and a decrease in feeling of throat, resulting in poor commercial value. The present invention has been made in view of the above-mentioned problems related to canned green tea beverages, and the purpose is to efficiently and easily ingest the active ingredient of tea, and to have a throat sensation and a rich flavor, and An object of the present invention is to provide a canned green tea beverage having an enhanced SOD-like activity.

[0005]

Means for Solving the Problems The present inventors have made intensive studies on solving the above-mentioned problems, and found that pulverized tea leaves are added to a general green tea beverage in an amount of 0.3% by weight or more and less than 10.0% by weight. Thereby, a water-insoluble active ingredient can be ingested, and a green tea beverage having a high SOD-like activity and a good taste can be obtained, and the ground tea leaves added to the green tea beverage have a particle size of 0.1. It has been found that 4-200 μm is particularly good. In addition, the present invention was completed by adding a polyphenol which is an antioxidant substance as a tea extract to the green tea beverage to obtain a canned green tea beverage useful for further enhancing health functions.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The features of the present invention will be described below in detail. The gist of the present invention is to add SOD-like activity of 1,000 to 25,000 by adding 0.3% by weight or more to less than 10.0% by weight of ground tea leaves in a green tea beverage.
(U / ml) is provided.

[0007] The green tea beverage of the present invention is produced by mixing a ground tea leaf preparation with an extract base of the green tea beverage.

[0008] The extract base of the green tea beverage used in the present invention can be obtained from a normal green tea beverage production process. In particular,
After adding hot water of 50 ° C. to 90 ° C. to the green tea leaves at a weight ratio of 30 to 100 times the green tea leaves and extracting for 2 to 10 minutes, coarse filtration and fine filtration are performed through a net. The net used for coarse filtration is preferably 15 to 24 mesh, and the net used for fine filtration is preferably 150 to 170 mesh. Next, the extract is cooled to a temperature of 40 ° C. to obtain an extract base of the green tea beverage of the present invention.

[0009] The ground tea leaves used in the present invention are sencha or gyokuro alone or as a mixture of them to form a raw tea leaf. The raw tea leaves are subjected to foreign material removal from the raw tea leaves using a magnet device, and then subjected to finishing and shaping using a general comprehensive finishing machine, and are pre-processed by burning using a microwave heating machine. The pretreated raw tea leaves have a particle size of 0.4 to 200 μm using a pin mill, a ceramic ball mill, and a stone mill.
After being pulverized to preferably 0.4 to 100 μm or less, warm water at 50 ° C. at a weight ratio of 10 to 30 times is added to the pulverized tea leaves and dissolved and dispersed through a pow blender to obtain a pulverized tea leaf preparation.

[0010] The extract base of the green tea beverage obtained by the above-mentioned method and a ground tea leaf preparation are prepared, and after stirring and mixing, a tea extract is optionally added to enhance the stability, functionality and palatability of the product. Antioxidants, pH adjusters, sweeteners, flavors, flavors, and nutrients are appropriately selected and added. For example, SO
To increase D-like activity, catechin, an antioxidant,
L-ascorbic acid may be added. Next, after homogenizing the obtained mixed solution using a homogenizer, the mixture was heated to 80 ° C. with a plate heater, filled in an empty can, wound tightly, and further sterilized by heating at 121 ° C. × 10 minutes. After cooling, the canned green tea beverage of the present invention is obtained. The ground tea leaves are preferably added to the base of the green tea beverage in an amount of 0.3% by weight or more and less than 10.0% by weight.

Examples of the tea extract include polyphenol oxidase and polyphenol, preferably catechin belonging to polyphenol. Examples of the antioxidant include L-ascorbic acid, examples of the pH adjuster include L-ascorbic acid, sodium L-ascorbate, sodium hydrogencarbonate, and examples of other sweeteners include sugar, fructose, erythritol, and stevia. As the flavoring agent and the flavoring agent, a flavoring agent and a coloring agent which can be used in the food field can be appropriately selected and used, and the nutrients include vitamins and amino acids.

The green tea beverage of the present invention is rich in the active ingredients of tea, and has a high SOD-like activity based on the active ingredients in the ground tea leaves and the added antioxidant. In addition, it has a good throat and has a "bodily taste" that makes use of the taste and aroma of green tea.

[0013]

The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Example 1 15 kg of green tea was extracted with 450 liters of hot water at 50 ° C. for 3 minutes, filtered through a 150 mesh net, and then cooled to a product temperature of 40 ° C. to obtain a green tea extract base (solution A). ).
Separately, 5 kg of crushed green tea leaves are dissolved and dispersed in warm water at 50 ° C. through a pow blender to prepare a liquid B. Next, the solution A and the solution B are mixed with stirring, and then L-ascorbic acid 1k
g, adjust the pH to 6.0 with sodium bicarbonate, and make the total amount 1000 l. This mixed solution is subjected to a pressure of 50
Homogenize with a homogenizer under the condition of kg / cm ² . Then, the mixture was heated to 80 ° C. by a plate heater, filled in an empty can, wound tightly, sterilized by heating at 121 ° C. × 10 minutes, and then cooled to obtain a canned green tea beverage containing the ground tea leaves of the present invention.

Example 2 According to the same manufacturing process as in Example 1, a green tea beverage was prepared by mixing at the compounding ratio shown in Table 1.

Table 1 Names of raw materials Mixing ratio (% by weight) ────────────────────── Green tea 1.00 Sencha ground tea leaves 3.00 Catechin powder 0.10 L-ascorbic acid 0.10 Sodium bicarbonate 0.06 Charge water 95.74 ────────────────────── Total 100.00

Further, the prepared solution was heated to 90 ° C. using a tubular heater, filled in an empty can, and wound up to 121 ° C.
X 15 minutes sterilization, followed by cooling to obtain a product. A green tea beverage containing crushed tea leaves and catechin as a green tea extract as an additive was obtained. By adding an antioxidant substance such as catechin, it can be expected that the SOD-like activity is further enhanced.

Comparative Example 1 In the production of a green tea beverage, the relationship between the amount of green tea extract and ground tea leaf added and the SOD-like activity value was examined.
The results are shown in Table 2.

The SOD-like activity value is shown in JEOL News Vol. 26
No6 107 (1986) Superoxide Dismut by ESR
Specifically, it was measured by the following method according to the ase activity measurement method. Add 50 μm of 2 mM Hypoxantin to the test tube.
l, 5.5 mM diethyltriaminepentaacetic acid (DE
TAPAC), 35 μl, 5,5-dimethyl-1-pyrroline-1-oxide (DMPO), 15 μl, SOD solution (about 1-100 U / ml) or test substance (10 times the green tea beverage of various formulations of the present invention) Diluted) 50μl
After adding 50 μl of 0.4 U / ml xanthine oxidase (XOD) to the mixed solution, stirring with a mixer, the reaction solution was transferred to a special flat horizontal cell, and XOD was added.
Seconds later, the ESR spectrometer (JES-JES-
RE1X) analyzed and quantified the DMPO-O ^2- spin adduct. Manganese oxide was used as an internal standard.
The SOD-like activity value of the test substance was calculated based on the quantitative value of the test substance and a calibration curve prepared using about 1-100 U / ml of SOD. Superoxide by ESR spectrometer
The conditions for measuring the dismutase activity are as follows. : Magn
etic field, 335 ± 7.5mT / G; power, 8mW; response, 0.03s; m
odulation, 100kHz × 0.32mT; temperature, room temperature;
0 minutes

The evaluation criteria for the preference values (30 persons in a panel of men and women in their 20s and 40s) were as follows, and a significant difference test was performed at a risk rate of 5%. Evaluation Criteria -2 Refreshing but lacking image of "crushed tea leaves (eat tea)" -1 Has a slight image of "eat tea" but feels halfway. 0 As per the image, both "flavor" and "richness" are good. 1 "richness" is somewhat heavy but throat a little heavy. 2 Heavy and uncomfortable. Break out of favorite beverages

Table 2 (numerical values are% by weight) Raw material name Formula 1 Formula 2 Formula 3 Formula 4 ─────── Green tea 0.80 0.80 1.60 1.60 Sencha ground tea leaves 0.00 0.20 0.30 0.60 L-ascorbic acid 0.06 0.08 0.08 0. 10 Sodium bicarbonate 0.05 0.05 0.05 0.07 Charge water 99.09 98.87 97.97 97.63計 Total 100.00 100.00 100.00 100.00 ─────────────────────活性 SOD-like activity value 500 800 1000 1500 (U / ml) ────────────── ────────────────────── Preference value −2.0 −0.8 −0.10 ───────────── ─────────────────────── Ingredient name Formula 5 Formula 6 Formula 7 ─────────────────── ─────────── Green tea 1.60 1.60 1.60 Sencha ground tea leaves 1.00 5.00 10.00 L-ascorbic acid 0.15 0.20 0.20 Sodium bicarbonate 0 .10 0.10 0.10 Charge water 97.15 93.10 88.10 Total 100.00 100.00 100.00 ────────────────────────────── SOD-like activity value 2600 13600 25000 (U / ml ) ──── ────────────────────────── Preference value 0.5 1.5 2.0 ───────────── ─────────────────

The products of Formulations 3 to 6 are "throat,""rich," and "flavored" beverages having high SOD-like activity values.
Cannot be removed from a normal green tea beverage in terms of "bodiedness" and "SOD-like activity value". On the other hand, it has been found that Formulation 7 is not a delicious drink having a high SOD-like activity value but a bad throat. Also,
As for the preference value, a significant difference was observed between Formulations 1 and 2. A green tea beverage containing at least 0.3% by weight to less than 10.0% by weight of ground tea leaves has an SOD-like activity value of 1,000 to 25,000 (U /
ml), and was a drink with good throat, richness, and flavor.

Comparative Example 2 The relationship between the particle size of the ground tea leaves and the feeling of throat was examined. 1.0% by weight which is an appropriate amount range of the ground tea leaves in Comparative Example 1.
The study was conducted based on the following criteria. The results are shown in Table 3.

The evaluation criteria for the preference value (30 persons in a panel of men and women in their 20s and 40s) were as follows, and a significance test was performed at a risk rate of 5%. The evaluation criteria of the preference value are as follows. +2; good throat with no roughness +1; almost no roughness with good throat 0; generally good -1; slight roughness with a slight feeling of throat -2; strong roughness with poor throat

Table 3 Raw material name Formula 1 Formula 2 Formula 3 Formula 4 Formula 4 ─ Green tea 1.50 1.50 1.50 1.50 (Green tea ground tea leaves) 0.4-100 μm 1.00 20-200 μm 1.00 100-300 μm 1.00 200-400 μm 1.00 L-ascorbic acid 0 .10 0.10 0.10 0.10 Sodium bicarbonate 0.07 0.07 0.07 0.07 Charge water 97.33 97.33 97.33 97.33計 Total 100.00 100.00 100.00 100.00 ─────────── ───────────────────────── Preference value +2 +1 0 -2 (flat Evaluation points) ────────────────────────────────────

The following are average comments on green tea beverages based on the formulations in Table 3. Formulation 1: Flavor, rich taste and good throat feeling Formulation 2: Flavor, rich taste and generally good throat feel Formulation 3: Ground tea leaves make the throat feeling slightly worse. Formulation 4: There is a roughness of ground tea leaves, and the feeling of throat is bad

As a result, Formulations 1 to 3 were drinks with a good throat, but Formulation 4 was not a delicious drink with a bad throat feeling due to a feeling of roughness in the mouth after drinking. Green tea beverages having a particle size of the crushed tea leaves of 0.4 to 200 μm were beverages with good “throat”, “rich” and “flavored”.

The green tea beverage provided by the present invention, which is characterized by being added in an amount of from 0.3% by weight to less than 10.0% by weight, has a high S of 1,000 to 25,000 (U / ml).
Has OD-like activity experimentally, and
It is a rich green tea beverage that takes advantage of the taste and aroma of green tea that is rich in the active ingredients of tea.

[0029]

EFFECT OF THE INVENTION 0.3% by weight or more of ground tea leaves to 10.0
By providing a green tea beverage characterized by containing less than 10% by weight, it is possible to efficiently and easily ingest the active ingredient of green tea. In addition, the green tea beverage of the present invention comprises 1,000
It has a high SOD-like activity of up to 25,000 (U / ml) and is experimentally supported, and is a canned green tea beverage rich in "flavor" and "richness" with a good throat feeling. Furthermore, it has been found that the ground tea leaves added to the green tea beverage have a particularly good particle diameter of 0.4 to 200 μm in terms of “throat”, “rich” and “flavor”. It is also possible to further enhance the SOD-like activity by adding an effective antioxidant substance such as polyphenol as an additive.

Claims (5)

[Claims] 1. A green tea beverage having a SOD-like activity of 1,000 to 25,000 (U / ml) by adding ground tea leaves in an amount of 0.3% by weight or more to less than 10.0% by weight. Green tea beverage in a can. 2. The canned green tea beverage according to claim 1, wherein the particle size of the ground tea leaves is 0.4 to 200 μm. 3. The canned green tea beverage according to claim 1, wherein sencha and gyokuro are used individually or as a mixture as ground tea leaves. 4. A green tea extract comprising polyphenol and polyphenol oxidase,
The canned green tea beverage according to claim 1. 5. The green tea in a can according to claim 1, further comprising a sweetener, an antioxidant, and, if necessary, a pH adjuster, a flavor, a flavor, and a nutrient. Beverage.