KR20110060199A - Liquid composition containing high catechins - Google Patents

Abstract

PURPOSE: A liquid composition containing high concentration of catechin is provided to enable a user to easily eat the composition by removing the bitter taste of the catechin using whey protein. CONSTITUTION: A liquid composition containing high concentration of 05~3wt% of catechin, and 0.01~0.45wt% of whey protein. The whey protein is thermal denaturalized at 72~85deg C. The whey protein shields the taste of the catechin inside the liquid composition, and prevents the color change of the composition.

Description

Liquid composition containing high catechins

The present invention relates to a liquid composition containing a high concentration of catechins, and relates to a liquid composition containing catechin and whey protein to reduce the bitter and astringent taste peculiar to catechin.

Green tea is produced by activating the oxidase present in the shoots or leaves of Camellia sinensis of the Camellia family. Green tea has not only been consumed as a symbol tea since BC, but as the pharmacological mechanism of various ingredients in green tea has recently been revealed, its value has been recognized, and catechins, amino acids, vitamin C, beta-carotene, It is known to have excellent effects on fatigue, skin care, diabetes, constipation improvement, hangover and nicotine detoxification because it contains a large amount of active ingredients such as dietary fiber.

In particular, the effects of catechins, which are most contained in green tea, have attracted attention for their ability to suppress cholesterol elevation, reduce their weight and body fat. However, in order to obtain such a physiological effect, one should drink 8 to 10 cups of green tea per day, and in order to easily consume a large amount of catechins, there is a demand for a technique of blending high concentrations of catechins in drinks. However, when using catechins extracted from green tea commercially available as they are, their unique bitterness and astringent taste increased strongly, which made them difficult to consume.

Conventional methods for solving this problem include the treatment of enzymes with tanase activity to reduce the catechin content ratio of gallates, reducing the bitter taste, and the nonpolymeric catechins of 0.092-0.5% by weight. There was a method of adding 0.01 to 0.1% of quinic acid to the beverage. However, there is a need to further reduce the amount of beverages to be consumed per day for the convenience of the drinker, so that other methods are required in addition to the known methods in the concentration range higher than the catechin concentration described in the patent, that is, 1 wt% or more. It is true.

The present inventors can ingest catechins at a higher concentration than the concentration of 0.06 to 1% by weight of high concentration catechin beverages or catechins disclosed in the existing patents in a way to more easily eat catechins. As a result of research on the present method, the present invention was completed by discovering that whey protein can be combined with catechins to improve color stability as well as to reduce bitterness and bitter taste.

Accordingly, it is an object of the present invention to provide a composition which is stable in color and contains no catechin while containing catechins at a high concentration of 0.5% by weight or more.

In order to achieve the above object, the present invention provides a liquid composition comprising catechins and whey protein.

Although the composition of the present invention contains catechins at a high concentration, the color does not change and bitterness and astringent taste are reduced so that a larger amount of catechins can be easily consumed.

The present invention provides a liquid composition comprising catechins and whey protein. In the composition of the present invention, catechins are contained in an amount of 0.5 to 3% by weight and whey protein in an amount of 0.01 to 0.3% by weight based on the total weight of the composition.

The catechins used in the present invention are not particularly limited in kind, and include, for example, (-) EGCG (epigallocatechin gallate), (-) GCG (gallocatechin gallate), and (-) GCG (epicatechin). Gallate), (-) CA (catechin), (+) CA (catechin) and the like. These are represented by the following formula (1) as a basic skeleton, specific structures thereof are shown in Table 1 below.

Catechins R1 R2 Epicatechin (EC) H H Catechin (C) H H Epigallocatechin (EGC) OH H Gallocatechin (GC) OH H Epicatechin-3-gallate (ECG) H Gallate (Formula 2) Catechin-3-gallate (CG) H Gallate Epigallocatechin-3-gallate (EGCG) OH Gallate Gallocatechin-3-gallate (GCG) OH Gallate

The catechins used in the present invention can be used without particular limitation, such as those extracted from plants or chemically synthesized. Preferably, the green tea extract can be obtained by concentrating. Green tea extract refers to extracts from the tea leaves with hot water or water-soluble organic solvents, and green tea leaves are not fermented shoots or leaves of Camellia sinensis. All non fermented teas have been processed.

Concentrates of green tea extracts are those obtained by extracting from these tea leaves and concentrated by conventional methods. Specifically, commercially available products such as “Polyphenone” from Mitsui Agriculture & Forestry Co., Ltd. and “Sunphenone” from Solar Chemicals Co., Ltd., “Catechin” standard of domestic food additive standard or “Green tea extract” standard of Health Food Code are used. In particular, it is preferable to use a concentrated solution that removes contaminants such as caffeine and the like by changing the extraction method or "chacatechin" raw material of the food additive standard of the total catechin content of 70% or more.

The catechins are contained in an amount of 0.5 to 3% by weight based on the total weight of the composition. Since the concentration is higher than the conventional catechin-containing beverage, even when the drinker consumes a small amount of beverage when the present invention is consumed, a sufficient amount of catechin can be ingested.

The whey protein used in the present invention is a protein contained in whey which is a liquid remaining after milk is coagulated, and its main components are proteins such as α-lactalbumin and β-lactoglobulin. Whey proteins are industrially used as raw materials for milk powder and other nutritional foods. Depending on the protein content, less than 90% of the whey proteins are divided into WPC (whey protein concentrate) and 90% or more of WPI (Whey protein isolate).

In the present invention, both WPC (whey protein concentrate) and WPI (Whey protein isolate) which are commercially available as whey protein may be used, but among these, it is preferable to use WPI having a total protein content of 90% or more.

In addition, in the present invention, it is preferable to use a denatured one by heat treating the whey protein, which is, for example, about 10 to 60 minutes at about 72 to 85 ° C.

In addition, the whey protein is contained in an amount of, for example, 0.01 to 0.45% by weight, and preferably in an amount of 0.01 to 0.3% by weight, based on the total weight of the composition. At less than 0.01% by weight, the effect of masking the taste of bitter and catechins is hardly seen, and the same effect can be expected at more than 0.45% by weight, but the taste is masked compared to the amount of whey protein treated at 0.5 to 3% by weight of the target catechin. Since the effect does not increase, it is preferable to set it as 0.45 weight% or less from a yield viewpoint. In addition, since the turbidity of the product increases when the content of whey protein exceeds 0.45% by weight, it is preferable to contain the present invention in an amount of 0.01 to 0.45% by weight when preparing a transparent tea beverage.

It is preferable that pH of the composition of this invention is 3-6.5, for example. This is because the stability of catechins and the combination of catechins and whey protein is good at the pH in the above range.

In addition, the composition of the present invention may be formulated with a bitter inhibitor, for example cyclodextrin is suitable, it is preferable to contain in an amount of 0.01 to 0.3% by weight relative to the total weight of the composition. In addition to the above components, antioxidants, flavorings, organic acid salts, inorganic acids, inorganic acid salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, juice extracts, vegetable extracts, and other additives may be used in combination.

The liquid composition of the present invention is not particularly limited in the formulation, but can be prepared as a food and consumed as a drink, especially in the form of a drink in the form of a small ampoule, especially a container of 50 ml or less, rather than a tea drink due to the catechin-specific bitterness. Preferred drinks are preferred.

In addition, since the composition of the present invention contains a high concentration of catechins, it can provide an anti-obesity, anti-diabetic, anti-hypertensive, anti-cancer or immune improving effect.

Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited only to these examples.

Preparation Example 1 Thermodenatured Whey Protein Solution (1)

Whey protein isolate having a protein content of 90% or more was added to purified water having a pH of 6.9 to 0.1% by weight and hydrated for 30 minutes. The hydrated solution was stirred at 100 rpm in a general mixer and heated at 75 ° C. for 30 minutes on a hot plate. After heat treatment, the mixture was cooled for 2 hours to prepare a heat-modified whey protein aqueous solution.

Preparation Example 2 Thermodenatured Whey Protein Solution (2)

A heat-modified whey protein aqueous solution was prepared in the same manner as in Preparation Example 1, except that the whey protein concentration was 1% by weight.

Preparation Example 3 Thermodenatured Whey Protein Solution (3)

A heat-modified whey protein aqueous solution was prepared in the same manner as in Preparation Example 1, except that the whey protein concentration was 3% by weight.

[Examples 1-5 and Comparative Examples 1-3] Preparation of Drink Composition

The beverage composition was prepared according to the composition of Table 2 using the heat-modified whey protein aqueous solution prepared in Preparation Examples 1 to 3. The tea catechin used here is a commercially available product that meets the "tea catechin" standard in the food additive revolution, and the total catechin content of hot water extracted from hot water is 70% or more.

Content: wt% Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 sweetener 1.5 1.5 1.5 1.5 1.5 1.5 Acidulant 0.2 0.2 0.2 0.2 0.2 0.2 Vitamin c 0.1 0.1 0.1 0.1 0.1 0.1 Cyclodextrin 0.02 0.02 0.02 0.02 0.02 0.02 crush 5 5 5 5 5 5 Spices 0.2 0.2 0.2 0.2 0.2 0.2 Tea catechin 1.2 1.2 1.2 1.2 1.2 1.2 1.2 1.2 Thermodenatured whey protein aqueous solution (1) 10 5 Thermodenatured whey protein aqueous solution (2) 10 Thermodenatured whey protein aqueous solution (3) 10 15 10 Purified water 81.78 81.78 81.78 76.78 88.8 81.78 91.78 98.8 Sum 100 100 100 100 100 100 100 100

[Test Example 1] Taste Evaluation

After preparing the beverages of Examples 1 to 5 and Comparative Examples 1 to 3, the sensory test was carried out by 10 expert panelists paying attention to the bitterness and astringent taste of the green tea. Evaluation was carried out in five steps according to the following criteria, the results are shown in Table 3 below as an average value.

<Evaluation Criteria>

5. There is no bitter taste.

4. It hardly feels bitter and bitter.

3. It feels bitter and bitter.

2. It feels bitter and bitter.

1. The bitter taste is strong.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 3.15 4.10 4.21 4.25 3.05 2.6 2.51 One

In Table 3, in the case of Comparative Example 3 containing only tea catechin, bitterness and astringent taste are strong, but in Comparative Example 2 in which a bitterness inhibitor and other sweeteners, fruit juices, flavors, etc. are mixed, bitterness and astringent taste than Comparative Example 3 Has decreased but still has a bitter taste.

On the other hand, Example 1 containing the heat-denatured whey protein (0.01 wt% whey protein), Example 2 (0.1 wt% whey protein), Example 3 (0.3 wt% whey protein) and Example 4 ( Whey protein concentration 0.45% by weight), even though the content of catechins is more than 1% by weight, the bitterness and bitterness peculiar to the catechins can be felt little or hardly. Can be. In addition, in the case of Example 5 (whey protein concentration 0.3% by weight), even using only heat-denatured whey protein, it showed that the bitterness and astringency were greatly reduced. On the other hand, in Comparative Example 1 (whey protein concentration 0.005% by weight), the concentration of the whey protein is too low, it can be seen that the effect of the heat-denatured whey protein did not appear.

Test Example 2 Color Stability Evaluation

After preparing the beverages of Examples 1 to 5 and Comparative Examples 1 to 3 were stored under accelerated conditions (60 ℃) and subjected to sensory tests for each period. The evaluation was compared with the Golden Standard stored at -60 ° C (Golden Standard), the difference was compared and examined and the results are shown in Table 4 below.

1 week 2 weeks 4 Weeks 8 Weeks 16 Weeks Example 1 no difference no difference no difference no difference There is a difference Example 2 no difference no difference no difference no difference no difference Example 3 no difference no difference no difference no difference no difference Example 4 no difference no difference no difference no difference no difference Example 5 no difference no difference no difference no difference no difference Comparative Example 1 no difference no difference no difference no difference There is a difference Comparative Example 2 no difference no difference no difference no difference There is a difference Comparative Example 3 There is a difference There is a difference There is a difference There is a difference There is a difference

As shown in Table 4, in Comparative Example 3 there was no color stability, there was color change even after one week, and in Comparative Example 2, it was found that color change occurred after 16 weeks. On the other hand, in Examples 1 to 5 according to the present invention, even after 16 weeks, there is no color change, and it can be confirmed that the color stability is very excellent.

Claims (7)

Liquid composition containing catechins and whey protein. The method of claim 1, Wherein said whey protein is heat denatured. The method of claim 2, Wherein the whey protein is denatured at 72 to 85 ° C. The method of claim 1, The catechins are 0.5 to 3% by weight based on the total weight of the composition. The method of claim 1, Wherein the whey protein is from 0.01 to 0.45% by weight relative to the total weight of the composition. The method of claim 1, The whey protein masks the taste of the catechins. An anti-obesity, anti-diabetic, anti-hypertensive, anti-cancer or immunity improving food composition comprising the liquid composition according to any one of claims 1 to 6.