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WO2009119113A1 - Boisson à base de thé fermenté contenant de la catéchine méthylée - Google Patents

Boisson à base de thé fermenté contenant de la catéchine méthylée Download PDF

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Publication number
WO2009119113A1
WO2009119113A1 PCT/JP2009/001395 JP2009001395W WO2009119113A1 WO 2009119113 A1 WO2009119113 A1 WO 2009119113A1 JP 2009001395 W JP2009001395 W JP 2009001395W WO 2009119113 A1 WO2009119113 A1 WO 2009119113A1
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WO
WIPO (PCT)
Prior art keywords
tea
minutes
tea leaves
methyl
mixer
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2009/001395
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English (en)
Japanese (ja)
Inventor
竹元万壽美
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University of Shizuoka
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University of Shizuoka
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Publication date
Application filed by University of Shizuoka filed Critical University of Shizuoka
Priority to JP2010505367A priority Critical patent/JP5419296B2/ja
Publication of WO2009119113A1 publication Critical patent/WO2009119113A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18—Extraction of water soluble tea constituents

Definitions

  • the present invention relates to a method for producing a fermented tea beverage.
  • the tea leaves of tea varieties such as Benifumi and Beni-Homare, Beni-Fuji, Benihikari, Himemidori, Yamato Midori, Okumidori and Karabeni are not included in the tea leaves of green tea varieties such as Yabukicha
  • catechins such as epigallocatechin 3- (3 "-O-methyl) gallate (EGC3" methyl) and epicatechin 3- (3 "-O-methyl) gallate (EC3" methyl). These components have an antiallergic action and are effective against hay fever (WO2005 / 074960).
  • catechins contained in tea leaves are oxidative enzymes in a general black tea production method, that is, a method in which harvested fresh tea leaves undergo wilt, twisting, fermentation, and drying processes. It is converted into theaflavins by the action, resulting in the excellent color, aroma and sweetness unique to black tea.
  • methylated catechin disappears during this process.
  • the present invention provides a method for producing a fermented tea beverage that produces theaflavins without reducing the amount of components of EGC3 "methyl, EC3" methyl in a fermentation operation, has a less bitter taste, and is excellent in aroma sweetness. For the purpose.
  • the present inventor added a large amount of water to fresh tea leaves of black tea varieties in a short time, crushed in a short time, left standing or semi-anaerobically stirred, and then subjected to heat treatment to increase the methylated catechin content, and We found that fermented tea beverages with less bitterness and aroma and sweetness could be obtained. That is, the present invention is a method for producing a methylated catechin-containing fermented tea beverage, wherein water is added to fresh tea leaves of a black tea variety and crushed with a mixer, and after culturing by standing or semi-anaerobic stirring, the solid content is removed. The method is characterized in that a fermented tea beverage is obtained by heat treatment, and further concentrated after heat treatment to obtain a concentrate.
  • the fresh tea leaves are preferably added with 5 times (weight) or more, more preferably 7 times (weight) or more, and even more preferably 10 times (weight) or more of water.
  • the crushing time is 1 second to 3 minutes.
  • the standing time is 15 minutes to 48 hours, more preferably 15 minutes to 24 hours.
  • the semi-anaerobic stirring time is from 3 minutes to 8 hours, more preferably from 10 minutes to 4 hours, and even more preferably from 20 minutes to 2 hours.
  • the present invention also includes adding water to a green tea leaf of a tea variety containing methylated catechins, crushing with a mixer, culturing with standing or semi-anaerobic stirring, removing the solid content, and performing heat treatment
  • the fermented tea beverage containing methylated catechins obtained by the above is provided.
  • the present invention also adds water to fresh tea leaves containing methylated catechins and crushes them with a mixer. After culturing by standing or semi-anaerobic stirring, the solid content is removed and heat treatment is performed. Next, the concentrate of the fermented tea containing methylated catechin obtained by concentrating is provided.
  • fresh tea leaves crushed by adding water are allowed to stand for 15 minutes to 48 hours, more preferably 15 minutes to 24 hours. This makes it possible to produce theaflavins with little bitterness and excellent fragrance sweetness, with almost no decrease in the amount of EGC3 "methyl, EC3" methyl components.
  • fresh tea leaves crushed by adding water are stirred with a stirrer for 3 minutes to 8 hours. This makes it possible to produce theaflavins with little bitterness and excellent fragrance sweetness, with almost no decrease in the amount of EGC3 "methyl, EC3" methyl components.
  • methylated catechin (EGC3 ”methyl, EC3” methyl) remains and the content of theaflavins is low.
  • a high fermented tea beverage can be produced.
  • gallate catechins (EGCG and ECG) and methylated catechins that are very bitter remain the amount of theaflavins is large, so that a rich fermented tea with an excellent sweet aroma can be obtained.
  • the fermented tea drink obtained by the method of the present invention has an antiallergic effect, and also has a platelet aggregation inhibitory effect, antioxidant activity, antibacterial activity, hypoglycemic activity, antitumor activity, anticarcinogenic promotion activity, antiobesity in cell level experiments. It is considered useful as a beverage having theaflavin functionality such as effects.
  • the fresh tea leaves used in the method of the present invention mean tea leaves after harvesting and before wilt treatment.
  • the raw tea leaves used as raw materials any tea leaves of black tea varieties having methylated catechins that are generally cultivated can be used.
  • the fresh tea leaves may be used immediately after collection or may be used after being frozen and stored immediately after collection.
  • Fresh tea leaves are tea leaves and stems, which may be used together or separately.
  • the method of the present invention first, water is added to fresh tea leaves or frozen tea leaves immediately after collection, and the fresh tea leaves are crushed using a mixer or the like.
  • the crushing time is preferably 1 second to 3 minutes, more preferably 1 minute.
  • the crushing time is shorter than 1 minute, the tea leaf cells are not sufficiently destroyed, the content of catechins and theaflavins in the fermented tea beverage is low, and the flavor of the obtained fermented tea beverage is reduced.
  • the crushing time exceeds 5 minutes, the residual amount of methylated catechin is greatly reduced.
  • the crushing is preferably performed at a temperature of 0 ° C to 30 ° C.
  • the mixer referred to here is a household mixer (blender) having a capacity of about 700 to 1000 ml and an output of about 200 to 300 W, and those skilled in the art can implement the present invention after scaling up for industrial production.
  • An appropriate crushing time can be set according to the machine to be used and the processing amount.
  • An example of an industrial production mixer that can be used in the method of the present invention is a commercial mixer (blender) having a capacity of about 4000 ml and an output of about 1400 W, and has a high speed (18,500 rpm), a medium speed (16, 300 rpm) and low speed (14,000 rpm). If you want to use a larger scale, you can use a custom blender or repeat the mixer operation according to the amount of tea leaves. As long as the green tea leaves can be crushed, any machine can be used. For example, a mixer, an ultramizer, a hammer mill, a homogenizer, or the like can be used, but a mixer (blender) is particularly preferable.
  • semi-anaerobic agitation refers to mixing tea leaves and water while preventing air from being entrained.
  • air is entrained in a liquid using a mixer, stirrer, rotating plate, bottle roller, or the like. It can be done by driving at such a speed. No degassing or air shut-off is required. It is particularly preferable to stir using a stirrer.
  • components such as polyphenol oxidase, peroxidase, tannase, hydrolase, tea components catechins, and caffeine present in tea leaf cells are leached into the water.
  • catechins are converted into theaflavins by the action of these enzymes.
  • Peroxidase is an enzyme that generates theaflavins from catechins in the presence of hydrogen peroxide. In this case, since hydrogen peroxide is produced by metabolism, it may not be added from the outside. Peroxidase has high substrate specificity for theaflavin production, and compared to EGC3 ”methyl, EC3” methyl, epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) to theaflavin It is considered that the reaction for generating succinctly proceeds.
  • polyphenol oxidase is an enzyme that generates theaflavins from all catechins in the presence of oxygen.
  • EGC3 ”methyl, EGC4” methyl, EC3 ”methyl is considered to have been converted to methylated theaflavin by the polyphenol oxidase and disappeared, but in the stationary culture method, polyphenol oxidase and peroxidase involved in theaflavin production Among them, the action of polyphenol oxidase is low, and it is thought that methylated catechins remain, and when stirring with a stirrer, the reaction is similar to the stationary culture method if the water surface is gently stirred so that it does not move. Progresses.
  • the standing time varies depending on the type of tea leaves used, moisture content, storage conditions, etc., but is preferably 15 minutes to 24 hours. When the standing time is prolonged, the residual amount of methylated catechin is decreased.
  • the standing temperature is not particularly limited as long as it is within the temperature range in which the enzyme can act, and is, for example, 10 ° C to 40 ° C, preferably 20 ° C to 30 ° C.
  • the stirring time is preferably 3 minutes to 8 hours. When the stirring time becomes longer, the remaining amount of methylated catechin decreases and disappears.
  • the amount of water added to the fresh tea leaves can be appropriately selected according to the type of tea leaves used, the moisture content, the storage conditions, etc., but preferably 5 ml to 500 ml, more preferably 7 ml to 200 ml, more preferably 1 g of fresh tea leaves. It is preferably 10 ml to 100 ml. When the amount is less than 5 ml, the amount of theaflavin produced decreases, and when the amount is more than 500 ml, the flavor of the obtained fermented tea beverage decreases.
  • the reaction solution is filtered to remove solids. Filtration may be natural filtration or suction filtration under reduced pressure. Alternatively, the solid content may be removed by centrifugation. If the back solution after filtration and centrifugation is not cloudy and transparent, it may be left as it is for about a day, and then subjected to natural filtration, suction filtration under reduced pressure, or centrifugation. The resulting solution has a bright red or orange color.
  • This solution is bottled, covered with aluminum foil or the like so that the scent does not come off, then bathed for about 5 to 10 minutes at 95 ° C to 100 ° C, and then left at room temperature to obtain a fermented tea beverage. Can do.
  • a concentrated solution or extract powder can be obtained through a concentration step such as vacuum concentration, spray drying, freeze drying and the like.
  • a concentration step such as vacuum concentration, spray drying, freeze drying and the like.
  • filtration is performed using a sharp press centrifuge or the like.
  • retort sterilization is performed according to the provisions of the Food Sanitation Law.
  • plate sterilization and tube sterilization may be performed by a hot pack filling method.
  • Example 1-5 Comparative Example 1-3
  • Examination of crushing conditions using a mixer After adding water to the tea leaves using Benifumi and Beni Homare, each was crushed with a mixer (1 minute, 3 minutes, 5 minutes). , Left for 24 hours.
  • Antioxidant was added and filtered under reduced pressure, followed by autoclaving at 120 ° C. for 20 minutes. When the amount of water added to the tea leaves is 5 times or 10 times, the components are not changed, but the amount of the components is 10 times larger (Examples 1 and 2).
  • EGC3 "methyl, EC3" methyl remained in the mixer time of 1 minute and 3 minutes, but in 5 minutes, EGC3 "methyl (the most anti-allergic component of methylated compounds) Completely disappeared (Comparative Examples 2 and 3) The best remaining amount is 1 minute.After crushing tea leaves in air, shake with 4 times the amount of water and all methylated products disappeared. (Comparative Example 3).
  • Example 1 July 23, 100ml distilled water is added to 11.657g red beetle tea leaves collected, crushed with a home mixer for 1 minute, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbine Sodium acid was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 2 On July 23, 55 ml of distilled water was added to 11 g of Benifumi tea leaves collected, crushed with a home mixer for 1 minute, transferred to a 100 ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbic acid Sodium was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 3 July 23, 100ml distilled water was added to 12.82g of Benifumi tea leaves collected, crushed for 3 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and the antioxidant ascorbine Sodium acid was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 4 On July 23, 100 ml of distilled water was added to 8.862 g of red pickled tea leaves collected in July, crushed for 1 minute with a home mixer, transferred to a 100 ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and then oxidized. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 5 July 23. Collected red tea leaves 9.93g, distilled water 100ml, crushed for 3 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil and allowed to stand for 24 hours. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Comparative Example 2 July 23. Collected red tea leaves (10.61g), distilled water (100ml), crushed for 5 minutes with a home mixer, transferred to a 100ml Erlenmeyer flask, covered with aluminum foil, allowed to stand for 24 hours, and then oxidized. The agent sodium ascorbate was added and filtered under reduced pressure, and the filtrate was autoclaved at 120 ° C. for 20 minutes.
  • Example 1-5 Fragrance: Sweet scent of milk tea or matcha milk
  • Light blue Dark orange Concentration: Moderate.
  • Comparative Examples 1 and 2 Fragrance Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
  • Bitter taste feels slightly bitter sweetness: feels sweetness Overall rating: feels a very sweet scent, but slightly bitter taste remains in the mouth. There is a sweetness and a healing effect can be expected.
  • Example 6-10 Examination of heat treatment conditions Water was added to tea leaves using Benifumi, and the mixture was crushed with a mixer for 1 minute and allowed to stand for 24 hours. After standing, the mixture was filtered under reduced pressure without adding an antioxidant, and then heat-treated at 100 ° C. for 10 minutes to 40 minutes. There was almost no decrease in theaflavin at 100 ° C. water bath for 10 minutes, 20 minutes, and 30 minutes, but it decreased at 100 ° C. water bath for 30 minutes and further decreased at 120 ° C. for 20 minutes in the autoclave. However, no antioxidant was added in advance in this study. If an antioxidant is added before the heat treatment, reduction of theaflavin can be prevented.
  • Example 6 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed with a home mixer for 1 minute, allowed to stand for 24 hours, and then filtered by suction. Autoclaved for minutes. When analyzed by HPLC, TF 50.8mg (0.051%), TF3G 12.3mg (0.012%), TF3'G 7.4mg (0.0074%), TFDG 3.4mg (0.0034%), EGCG 1.8g (1.8 %), ECG 55.3 mg (0.055%), caffeine 511 mg (0.51%), EGC-3 ”methyl 68.3 mg (0.068%), EC3” methyl 32.4 mg (0.032%).
  • Example 7 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After capping with aluminum foil and performing a water bath at 100 ° C. for 10 minutes, it was left at room temperature.
  • Example 8 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After covering with aluminum foil and performing a water bath at 100 ° C. for 20 minutes, it was left at room temperature.
  • Example 9 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After covering with aluminum foil and performing a water bath at 100 ° C. for 30 minutes, it was left at room temperature.
  • Example 10 100 ml of distilled water was added to 11.2512 g of Benifumi tea leaves collected on July 23, crushed for 1 minute with a home mixer, allowed to stand for 24 hours, suction filtered, and the resulting filtrate was transferred to a glass bottle. After capping with aluminum foil and performing a water bath at 100 ° C. for 40 minutes, it was left at room temperature.
  • Example 6-10 Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate.
  • Example 11 Scale-up Example On July 15th, 500 g of Benifumi tea leaves collected were packed in an aluminum vacuum package and stored frozen at ⁇ 78 ° C. One week later, 4 liters of water was added to 100 g of tea leaves stored frozen, and crushed with an industrial mixer at high speed (18,500 rpm) for 1 minute. It moved to the stainless steel tank for 30 liters. This procedure was repeated to crush all tea leaves (500 g), and finally 5 liters of water was added. Thereafter, the mixture was gently stirred for 60 minutes at 300 rpm with an industrial mixer. After rough filtration, sodium ascorbate was added to perform filtration. After filtration, retort sterilization was performed.
  • TF 940mg (0.094%), TF3G 310 mg (0.031%), TF3'G 250 mg (0.025%), TFDG 0 mg (0%), EGCG 2.6g (0.26%) ), ECG 620mg (0.062%), EGC 4.2g (0.42%), EC 2.5 g (0.25%), caffeine 6.1 g (0.61%), EGC-3 ”methyl 1.0 g (0.1%), EC3” methyl 450mg ( 0.045%).
  • the obtained tea beverage (Example 11) was evaluated for aroma, light blue color, concentration, sweetness and bitterness by 5 panelists. Fragrance: Sweet scent of milk tea or matcha milk Light blue: Dark orange Concentration: Moderate. Bitter taste: Very weak Sweetness: Sweetness of milk tea or matcha milk Overall evaluation: Feeling soothing by a sweet scent, the bitter taste is very weak when put in the mouth, and there is a rich sweetness of milk tea or matcha milk Expected to be effective and the overall balance is very good

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne une boisson à base de thé fermenté contenant une grande quantité de catéchine méthylée ainsi qu'un procédé de fabrication correspondant. Une boisson à base de thé fermenté est obtenue selon un procédé qui consiste à ajouter de l'eau à des feuilles de thé fraîches d'une variété de thé noir contenant de la catéchine méthylée, à broyer le mélange dans un broyeur, à incuber le mélange en laissant reposer durant au moins 15 minutes et à retirer les matières solides dudit mélange. Selon le procédé de production correspondant, les théaflavines sont synthétisées sans abaisser les teneurs en méthyle EGC3 et en méthyle EC3 pendant la période de fermentation. Ce mode de réalisation permet d'obtenir une boisson à base de thé fermenté présentant un bon arôme et une bonne sucrosité avec une légère amertume et une légère astringence.
PCT/JP2009/001395 2008-03-28 2009-03-27 Boisson à base de thé fermenté contenant de la catéchine méthylée Ceased WO2009119113A1 (fr)

Priority Applications (1)

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JP2010505367A JP5419296B2 (ja) 2008-03-28 2009-03-27 メチル化カテキン含有発酵茶飲料

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JP2008087516 2008-03-28
JP2008-087516 2008-03-28

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JP (1) JP5419296B2 (fr)
TW (1) TW201000020A (fr)
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5198679B1 (ja) * 2012-09-13 2013-05-15 宏之 山梨 半発酵茶及びその製造方法
JP2018134052A (ja) * 2017-02-23 2018-08-30 三井農林株式会社 メチル化カテキン含有茶エキスの製造方法
CN114015733A (zh) * 2021-11-12 2022-02-08 中国农业科学院茶叶研究所 聚酯型儿茶素的酶盐偶联催化合成方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005074960A1 (fr) * 2004-02-06 2005-08-18 Asahi Soft Drinks Co., Ltd. Boissons et compositions physiologiquement fonctionnelles

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005074960A1 (fr) * 2004-02-06 2005-08-18 Asahi Soft Drinks Co., Ltd. Boissons et compositions physiologiquement fonctionnelles

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SHUKUMI NISHIMURA ET AL.: "Methyl-ka Catechin Niryotai no Chaba kara no Kenshutsu", DAI 60 KAI THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE SOKAI KOEN YOSHISHU, 1 April 2006 (2006-04-01), pages 198 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5198679B1 (ja) * 2012-09-13 2013-05-15 宏之 山梨 半発酵茶及びその製造方法
JP2018134052A (ja) * 2017-02-23 2018-08-30 三井農林株式会社 メチル化カテキン含有茶エキスの製造方法
CN114015733A (zh) * 2021-11-12 2022-02-08 中国农业科学院茶叶研究所 聚酯型儿茶素的酶盐偶联催化合成方法
CN114015733B (zh) * 2021-11-12 2023-08-08 中国农业科学院茶叶研究所 聚酯型儿茶素的酶盐偶联催化合成方法

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Publication number Publication date
JP5419296B2 (ja) 2014-02-19
TW201000020A (en) 2010-01-01
JPWO2009119113A1 (ja) 2011-07-21

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