TWI671011B - A method of tea product manufacturing - Google Patents

Abstract

A tea product comprising green tea extract and Ruyi Persian tea extract. Among them, the ratio of polyphenols in green tea extract and polyphenols in Ruyi Persian tea extract is 2: 1 ~ 6: 1. Here, ingesting the tea product can improve the antioxidant capacity of the organism, and then delay aging.

Description

Preparation method of tea product

The invention relates to the technology of a tea product, in particular to a tea product and a method for preparing a tea product.

Aging phenomenon is a kind of physiological decline caused by internal, external and universal factors that are universal, progressive, cumulative and harmful. With the increase of age, the body's metabolic function gradually decreases, and the functions of various organs are relatively reduced. Regarding the cause of aging, the most famous theory so far is free radical theory.

Free radicals are atoms, molecules, or ions with a single unpaired electron. Free radicals can be generated in any part of the organism where oxidation can take place, for example, the mitochondria. The mitochondria are the main sites for intracellular oxidation and energy production, as well as the main sites for free radicals. From the viewpoint of free radical theory, because unpaired electrons in free radicals are unstable and have a very active reactivity, they tend to snatch lone electrons from other paired electrons, causing normal cells or tissues to have a linked effect. Oxidation reaction. When too many free radicals trigger such oxidative reactions, the body's defense system cannot resist or regulate and cause damage to the body, and there are signs of aging or disease. Improving the antioxidant capacity of the organism can effectively reduce the damage caused by free radicals and delay the aging or death of the organism. Antioxidants such as vitamin E, vitamin C, β-carotene and polyphenols can be taken from the diet to strengthen the body's antioxidant capacity.

Tea is an important cash crop in Taiwan, and tea, tea soup, etc. made from tea are the beverages that consume second only to water. Because tea is rich in polyphenols, the tea beverage produced not only has special aroma and taste, but also has anti-oxidation or anti-cancer properties. Because tea beverages are very easy to obtain, they have become one of the main sources of antioxidant substances in the body. However, if you want to get enough polyphenols from tea drinks, you must drink tea drinks in large quantities.

In one embodiment, a tea product includes green tea extract and Ruyi Persian tea extract, wherein the ratio of polyphenols in green tea extract and polyphenols in Ruyi Persian tea extract is 2: 1 ~ 6: 1.

In one embodiment, a tea product includes 0.05% to 0.5% green tea extract and 0.02% to 0.2% Ruyi Persian tea extract.

In one embodiment, a method for preparing a tea product includes adding 0.035% to 0.35% Ruyi Persian tea to a solvent to form Ruyi Persian tea solution, and adding 0.05% to 0.5% green tea extract to the Ruyi Persian tea. Solution to form a composite tea solution and purify the composite tea solution.

In summary, the tea product and the tea product preparation method according to the embodiments of the present invention are suitable for providing a tea product having two polyphenols from green tea and Ruyi Persian tea. The organism can consume the tea product to improve the antioxidant capacity in the body, thereby delaying aging.

S10‧‧‧forms compound tea solution

S100‧‧‧ Adds Ruyi Persian tea to the solvent at 0.035% to 0.35% to form Ruyi Persian tea solution

S101‧‧‧ Add 0.05% to 0.5% green tea extract to Ruyi Persian tea solution to form a composite tea solution

S12‧‧‧Extract this compound tea solution

S120‧‧‧ Dry the compound tea solution to obtain compound tea powder

S121‧‧‧ Stir the compound tea solution to form a primary extract

S122‧‧‧Filter this initial extract

S123‧‧‧ drying the initial extract to obtain compound tea powder

FIG. 1 is a flowchart of a method for preparing a tea product according to an embodiment of the present invention.

FIG. 2 is a flowchart of step S10 of a method for preparing a tea product according to an embodiment of the present invention.

3 is a flowchart of a method for preparing a tea product according to an embodiment of the present invention.

FIG. 4 is a flowchart of step S12 of a method for preparing a tea product according to an embodiment of the present invention.

In some embodiments, the tea product may include green tea extract and rooibos tea extract.

In some embodiments, a solvent may be used to extract a tea extract from tea leaves and / or tea powder obtained by grinding the tea leaves, and the tea extract may be a solid, liquid, slurry, colloid, or semi-solid, etc. status. In some embodiments, the solvent may be water or other solvents that can be used instead.

For example, the green tea extract may be a liquid or solid obtained by dissolving green tea powder in water to form a green tea solution, and then processing the green tea solution by stirring, filtering, drying, concentrating, or any combination of the above methods. In another example, Ruyi Persian tea extract can be obtained by soaking Ruyi Persian tea in water to form Ruyi Persian tea solution and then processing the Ruyi Persian tea solution by stirring, filtering, drying, concentrating or any combination of the above methods Liquid or solid. Alternatively, a mixed solution of green tea solution and Ruyi Persian tea solution is processed by stirring, filtering, drying, concentrating or any combination of the above methods to obtain liquid or solid green tea extract and Ruyi Persian tea extract simultaneously.

In some embodiments, the tea leaves and / or tea powder used to produce Ruyi Persian tea extract may be fermented Ruyi Persian tea and / or tea powder, or unfermented Ruyi Persian tea and / or tea powder and processed A blend of fermented Ruyi Persian tea and / or tea powder.

In some embodiments, the weight proportion of green tea extract in the tea product is 0.05% to 0.5%, and the weight proportion of Ruyi Persian tea extract in the tea product is 0.02% to 0.2%. In some embodiments, the weight ratio of the green tea extract and Ruyi Persian tea extract may be 1: 1 to 5: 1.

In some embodiments, both the green tea extract and the Ruyi Persian tea extract contain polyphenols, and the weight ratio of the polyphenols of the green tea extract and the Ruyi Persian tea extract may be 2: 1 to 6: 1. In some embodiments, the weight ratio of polyphenols of green tea extract and polyphenols of Ruyi Persian tea extract may be 3: 1. For example, in the total polyphenol content of the tea product, the weight proportion of polyphenols in green tea extract may be 67% to 85%, and the weight proportion of polyphenols in Ruyi Persian tea extract may be 15% to 33%.

In some embodiments, the total polyphenol content of the tea product may be 20 milligrams / gram (mg / g) to 50 milligrams / gram. Alternatively, in some embodiments, the tea product may further include a solvent (eg, water), and the total polyphenol content of the tea product may be 80 mg / 100 ml (mg / 100 ml) to 160 mg / 100 ml.

In addition, in some embodiments, the tea product may also include dietary fiber or other herbal extracts. The dietary fiber may be a water-soluble dietary fiber and / or a water-insoluble dietary fiber. For example, dietary fiber may be pectin, gum, slime, vegetable gum, seaweed gum, oligosaccharide, lignin, plant epidermis, hemicellulose, chitin, maltodextrin, and other alternatives. A substance, or any two or more of the foregoing. In some embodiments, the dietary fiber may be resistant maltodextrin. In addition, when the tea product contains a solvent, the weight ratio of dietary fiber in the tea product is 1% to 5%.

Referring to FIG. 1, in an embodiment, a method for preparing a tea product includes forming a composite tea solution (step S10) and extracting the composite tea solution (S12). Compound tea solutions include green tea solutions and Ruyi Persian tea solutions. Relative to 100% compound tea solution, green tea is soluble The liquid includes 0.05% to 0.5% green tea extract, and the Ruyi Persian tea solution contains 0.035% to 0.35% of Ruyi Persian tea.

Referring to FIG. 2, in some embodiments of step S10, a step of forming a composite tea solution. First, Ruyi Persian tea is added to the solvent at 0.035% to 0.35% to form Ruyi Persian tea solution (S100). Next, a green tea extract of 0.05% to 0.5% is added to the Ruyi Persian tea solution to form a composite tea solution (S101). The above percentage (%) is a weight percentage. In some embodiments, steps S100 and S101 may be performed simultaneously or sequentially. In other words, in some embodiments, Ruyi Persian tea and green tea extract may be added simultaneously or sequentially. For example, Ruyi Persian tea can be soaked in water to form Ruyi Persian tea solution, and then green tea extract can be added to Ruyi Persian tea solution.

In addition, referring to FIG. 3, in some embodiments of step S12, this step may further include drying the composite tea solution to obtain a composite tea powder (S120). For example, freeze-drying or other available drying methods can be used to dry the composite tea powder.

Referring to FIG. 4, in some embodiments of step S12, the following process may be further included. First, the composite tea solution is stirred to form a primary extract (S121). Then, this initial extraction liquid is filtered (S122). In addition, in some embodiments of step S12, the above process may further include drying the primary extract to obtain a composite tea powder (S123). For example, freeze-drying or other available drying methods can be used to dry this primary extract.

In some embodiments, the extracted composite tea solution or the filtered primary extract (ie, the tea product) may be liquid and may have a total polyphenol content of 80 mg / 100 ml to 160 mg / 100 ml . In some embodiments, the composite tea powder (ie, the tea product) obtained after drying may have a total polyphenol content of 20 mg / g to 50 mg / g.

In addition, in some embodiments, the method for preparing a tea product may further include adding dietary fiber to a composite tea solution, a primary extract or a composite tea powder. The step of adding dietary fiber can be selected after any step according to requirements. For example, dietary fiber may be added to the composite tea solution after step S101, or dietary fiber may be added to the filtered extract solution after step S121. In addition, the weight ratio of dietary fiber in the composite tea solution or the initial extract may be 1% to 5%. In some embodiments, the dietary fiber may be indigestible maltodextrin.

In addition, in some embodiments, a tannin-degrading enzyme may be selectively added according to demand. The weight percentage of the tannin-degrading enzyme in the tea product may be 0.001% to 0.01%.

For example, first, add 13 kg of Ruyi Persian tea, 13 kg of green tea extract, and 0.3 kg of tannin decomposing enzyme in 4000 liters of water to form a composite tea solution. Next, the composite tea solution is stirred at 57 ° C. for about 30 minutes, and the stirred composite tea solution is filtered to form an initial extract. Finally, 360 kg of indigestible maltodextrin was added to the priming liquid to obtain a tea liquid (ie, a liquid tea product). Finally, the tea liquid is made into a composite tea powder (ie, a powdered tea product) by freeze-drying. For every 100 milliliters of tea solution, 3.8 grams of tea powder can be obtained, and the tea powder contains 0.13 grams of green tea extract, 0.07 grams of Ruyi Persian tea extract, and 3.6 grams of indigestible maltodextrin.

Furthermore, the tea powder prepared above was fed to mice of the senescence-accelerated mouse prone-8 (SAMP8) strain to test and evaluate the degree of aging of mice and the antioxidant capacity of organs and tissues.

The mice were housed in a transparent plastic cage of 30 × 20 × 10 cm in the animal room, and the temperature in the animal room was 25 ± 2 ° C, the relative humidity was 65 ± 5%, and the dark period was set to 07. 0: 00 ~ 19: 00 and the light period (light period) is set from 19:00 to 07:00. Three-month-old SAMP8 mice were divided into 4 groups (groups A, B, C, and D). Among them, SAMP8 mice in group A were fed with sterilized water (ddH ₂ O), SAMP8 mice in group B were fed the above tea powder at a dose of 1.365 g / kg body weight per day (g / BW / day), and SAMP8 in group C was small. The rats were fed the tea powder at a dose of 2.73 g / kg body weight / day and the SAMP8 mice of group D were fed the tea powder at a dose of 5.46 g / kg body weight / day. The number of mice in each group was 15 male mice and 15 female mice, respectively. In addition, the feeding frequency was once a day, and the feeding period was 12 weeks.

At the 12th week, male mice and female mice in each of the above groups were evaluated for their aging scores (aging scores) and single-trial passive avoidance tests. At the 13th week, an active shuttle avoidance test was performed on male and female mice in each group. After completing the active avoidance test, the mice in each group were fasted for 8 hours. Next, the mice were sacrificed by taking blood from the eye sockets, and their organs and tissues were removed to measure the biological activity indicators of brain tissue aging and liver tissue aging.

The aging index is used to evaluate the aging degree of SAM strain mice. The evaluation items include behavioral reactivity and avoidance, appearance, hair glossiness, and hairiness. Changes in coarseness, hair loss, and skin ulcers, periophthalmic lesions in eyes, and spinal lordokyphosis. Each item has 5 levels of 0, 1, 2, 3 and 4. According to the standard definition of each item's grade, the aging index of each group of mice is evaluated and the total score of the aging index is calculated. The higher the score for the item being evaluated, the The more significant the aging characteristics of the project and the more severe the aging.

As can be seen from Tables 1 and 2, male mice in groups B, C, and D had lower hair scores, hair loss, and total aging index scores than male mice in group A. Female mice in groups B, C and D had lower hair loss and lower total aging index scores than female mice in group A.

8-Hydroxy-2'-deoxyguanosine is a product of the mitochondrial gene in brain tissue when it is damaged, and it can be used as a biological activity indicator substance for brain tissue aging. Take the brain tissue of mice and observe the 8-hydroxy-2'-deoxyguanosine nucleoside (8-hydroxy-2'-deoxyguanosine nucleoside (8) in male and female mice of groups A, B, C and D respectively. -hydroxy-2-deoxyguanosine, 8-OHdG), as shown in Table 3 below.

As can be seen from Table 3, regardless of gender, the higher the dose of tea powder for feeding mice, the higher the content of 8-hydroxy-2'-deoxyguanosine measured in the brain tissue of mice. The lower.

A single passive avoidance test was performed on each group of mice to test the time variation of the mice in the light compartment, as shown in Tables 4 and 5 below. The longer the mouse stays in the bright room, the better its learning and memory. Table 4 shows the results of a single passive avoidance test for male mice in each group, and Table 5 shows the test results for female mice in each group.

As can be seen from Tables 4 and 5, after 24 hours of learning in male and female mice, the mice in groups B, C, and D stayed in the bright room longer than the mice in group A, especially the males. Rats are more prominent.

An active avoidance test was performed on each group of mice to test the change in the number of avoidance responses in each group of mice. Table 6 shows the results of active avoidance tests performed by male mice of each group, and Table 7 shows the test results of female mice of each group.

The greater the number of successful avoidance responses in a mouse, the better its learning and memory. As can be seen from Tables 6 and 7, on the second and third days, the number of successful avoidance responses of male mice in groups B, C, and D was more than that of male mice in group A, and female mice The same. As the amount of tea powder used increases, the number of successful avoidance reactions increases.

The activities of superoxide dismutase (SOD) and glutathione peroxidase (GPx) are biochemical indicators related to the degree of liver oxidation. The liver tissues of mice were collected and tested for the activities of superoxide dismutase and glutathione peroxidase in the liver of male and female mice in each group. Table 8 shows the test results of the activity of superoxide dismutase in liver tissues of male and female mice of each group. Table 9 shows the test results of the activity of glutathione peroxidase in liver tissues of male and female mice of each group.

As can be seen from Tables 8 and 9, the activities of superoxide dismutase and glutathione peroxidase in the livers of male and female mice of groups B, C, and D were higher than those of group A. It is known that the tea superoxide dismutase and glutathione peroxidase activity in liver can be increased after mice ingested tea powder, and the higher the dose of tea powder, the higher the amount of superoxide dismutase and glutathione The higher the activity of oxidative enzymes.

In summary, the tea product and the tea product preparation method of the embodiment of the present invention are suitable for providing a tea product having two polyphenols from green tea and Ruyi Persian tea, so that an organism can ingest a low dose of the tea product to Improves the body's antioxidant capacity, which in turn reduces the rate of cell or organ decline and delays aging.

Although the technical content of the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Any modification and retouching made by those skilled in the art without departing from the spirit of the present invention should be included in the scope of the present invention. Therefore, the protection scope of the present invention shall be determined by the scope of the appended patent application.

Claims (9)

A method for preparing a tea product includes forming a composite tea solution, wherein the composite tea solution includes a green tea solution and a Ruyi Persian tea solution, and the green tea solution includes 0.05% to 0.5% relative to 100% of the composite tea solution. The green tea extract refers to a liquid or solid obtained by dissolving green tea powder in water to form a green tea solution, and processing the green tea solution by stirring, filtering, drying, concentrating or any combination of the above means, and the Ruyi Persian tea solution includes 0.035% to 0.35% Ruyi Persian tea. The method for preparing a tea product according to claim 1, wherein the tea product has a total polyphenol content of 80 mg / 100 ml to 160 mg / 100 ml. The method for preparing a tea product according to claim 1, further comprising: drying the composite tea solution. The method for preparing a tea product according to claim 3, wherein the drying step includes freeze-drying the composite tea solution to obtain a composite tea powder. The method for preparing a tea product according to claim 1, further comprising: stirring the composite tea solution; and filtering and stirring the composite tea solution to obtain an initial extract. The method for preparing a tea product according to claim 5, further comprising: drying the primary extract to obtain a composite tea powder. The method for preparing a tea product according to claim 4 or 6, wherein the total polyphenol content of the composite tea powder is 20 mg / g to 50 mg / g. The method for preparing a tea product according to claim 5, wherein the total polyphenol content of the initial extract is 80 mg / 100 ml to 160 mg / 100 ml. The method for preparing a tea product according to claim 1, wherein the composite tea solution further comprises 1% to 5% dietary fiber.