JP2007202481A - Fermented tea - Google Patents
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Abstract
Description
この発明は、多種類の植物性の原料を混合して用い、これを発酵してなる発酵茶およびその製法ならびにこの発酵茶を用いた茶飲料、抽出液、固形物、食品に関する。 The present invention relates to a fermented tea obtained by mixing and fermenting various types of plant raw materials, a method for producing the same, and a tea beverage, an extract, a solid, and a food using the fermented tea.
多種類の植物性の原料を用いて作られた茶としては、例えば特開平２−２９１２２９号公報には、ハブ草の実、トウモロコシの実、鳩麦の実、柿の葉などの多種類の植物性の原料を配合した配合茶が開示されている。
また、特開平５−５６７７２号公報には、柿、ドクダミ、イチジク、熊笹、松、ヨモギ、アロエ、ビワ、桑、ウコギなどの原料を混合した健康茶が開示されている。
As tea made from various types of plant-based materials, for example, Japanese Patent Application Laid-Open No. 2-291229 discloses various types of plants such as hub grass seeds, corn seeds, pigeon seeds, and bamboo leaves. A blended tea blended with a sexual ingredient is disclosed.
Japanese Patent Laid-Open No. 5-56772 discloses health tea in which ingredients such as persimmon, dokudami, fig, kumaraku, pine, mugwort, aloe, loquat, mulberry, and ukogi are mixed.
しかしながら、これら先行発明に提案された茶では、多種類の原料を単に混合しただけのものであるので、個々の原料が有する薬効が総和して奏されるだけであり、これ以外の新しい薬効を期待できなかった。
よって、本発明における課題は、２種以上の植物性の原料を用い、個々の原料が具備しない新規な薬効を奏することのできる茶を得ることにある。 Therefore, the subject in this invention is using the vegetable raw material of 2 or more types, and obtaining the tea which can show | play the novel medicinal effect which each raw material does not have.
かかる課題を解決するために、
請求項１にかかる発明は、茶の葉と、
ナシの果実、ビワの未熟果実、ブルーベリーの果実、サザンカの葉、ナスの果実、リンゴの果実、レタスの葉、シソの葉、タンポポ、アボガド（果肉、種子）、キンモクセイ、ドクダミの葉、ツバキの葉、ブドウの果実、ウメの果実、ライチの果実、バナナの果実、ジャガイモの根茎、アジサイの葉、サトイモの根茎、ヨモギの葉、ホウレンソウの葉、ゴボウの根、ヤマイモの根、シイタケの子実体、イチジクの果実、ミカンの未熟果実、ボリジの葉、レンコンの根茎、ニンジンの根、カボチャの果実、カキの果実、マンゴーの果実、サツマイモの根、オクラの果実からなる群（以下、Ｂ群と呼ぶことがある。）から選ばれる１種以上の原料とが混合、揉捻され、発酵してなる発酵茶である。
To solve this problem,
The invention according to
Pear fruit, Biwa immature fruit, blueberry fruit, sasanqua leaf, eggplant fruit, apple fruit, lettuce leaf, perilla leaf, dandelion, avocado (fruit pulp, seed), beetle, dokudami leaf, camellia Leaf, grape berry, ume fruit, lychee fruit, banana fruit, potato rhizome, hydrangea leaf, taro rhizome, mugwort leaf, spinach leaf, burdock root, yam root, shiitake fruiting body , Fig fruit, citrus immature fruit, borage leaf, lotus root rhizome, carrot root, pumpkin fruit, oyster fruit, mango fruit, sweet potato root, okra fruit (hereinafter referred to as B group) It is a fermented tea that is mixed, twisted and fermented with one or more materials selected from.
請求項２にかかる発明は、請求項１記載の発酵茶を水で抽出してなる茶飲料である。
請求項３にかかる発明は、請求項１記載の発酵茶を有機溶媒で抽出してなる抽出液である。
請求項４にかかる発明は、請求項１記載の発酵茶を有機溶媒で抽出し、有機溶媒を除去してなる固形物である。
請求項５にかかる発明は、請求項１記載の発酵茶を含む食品である。
The invention according to claim 2 is a tea beverage obtained by extracting the fermented tea according to
The invention according to claim 3 is an extract obtained by extracting the fermented tea according to
The invention according to
The invention according to claim 5 is a food containing the fermented tea according to
請求項６にかかる発明は、茶の葉を萎凋し、ついで、これを揉捻しつつ、上記Ｂ群から選ばれる１種以上の原料を添加して揉捻し、発酵させたのち、加熱することを特徴とする発酵茶の製法である。 The invention according to claim 6 wilts tea leaves, then twists them, adds one or more materials selected from group B, twists them, ferments them, and then heats them. This is a characteristic method for producing fermented tea.
本発明にあっては、茶の葉に含まれるポリフェノールオキシダーゼなどの酸化酵素の働きにより、茶の葉に含まれる一次ポリフェノールの１種であるフラバン−３−オール類が酸化重合して、その一部が二次ポリフェノールであるテアフラビン類やテアフラガリン類に変化するが、揉捻時にＢ群の原料を添加することで、この反応の速度が促進され、かつＢ群の材料中のポリフェノールもテアフラビン類、テアフラガリン類に変化し、短時間の揉捻、短時間の発酵により十分量のテアフラビン類やテアフラガリン類などが生成する。
そして、このテアフラビン類やテアフラガリン類が血糖値上昇抑制作用、抗菌作用を発揮する。
In the present invention, flavan-3-ols, which are one kind of primary polyphenols contained in tea leaves, are oxidatively polymerized by the action of an oxidase such as polyphenol oxidase contained in tea leaves. The part is changed to theaflavins and theafragalins, which are secondary polyphenols, but by adding the Group B raw material at the time of twisting, the rate of this reaction is accelerated, and the polyphenols in the Group B materials are also theaflavins, theaflavalins. Sufficient amounts of theaflavins and theaflavalins are produced by short-time twisting and short-time fermentation.
And these theaflavins and theaflavalins exhibit a blood glucose level increase inhibitory action and an antibacterial action.
このため、本発明の茶飲料、抽出液、固形物、食品を摂取することで、血糖値上昇抑制の効果が期待できるものとなり、生活習慣病等の改善に寄与するものとなる。
さらに、本発明の発酵茶の原料には、従来商品価値が低く廃棄されていた茶の葉や植物を有効利用できるので、経済的な効果も高いものとなる。
For this reason, by ingesting the tea beverage, the extract, the solid, and the food of the present invention, an effect of suppressing an increase in blood glucose level can be expected, which contributes to improvement of lifestyle-related diseases and the like.
Furthermore, since the raw material of the fermented tea of the present invention can effectively use tea leaves and plants that have been discarded with low commercial value, the economical effect is also high.
以下、本発明を詳しく説明する。
本発明で用いられる茶の葉は、いわゆるツバキ科の常緑低木Ｔｈｅａ ｓｉｎｅｎｓｉｓ Ｌ．の葉である。この葉としては、一番茶以外に二番茶、三番茶、秋冬番茶、刈番茶なども使用でき、比較的多くのポリフェノール類を含む二番茶以降の安価な茶の葉のほうが好ましい。なお、これらの遅手の茶の葉は、現在価格が低迷し、かなりのものが廃棄されているが、このものを本発明では有効に利用できる。
Hereinafter, the present invention will be described in detail.
The tea leaves used in the present invention are the so-called camellia evergreen shrub Thea sinensis L. Leaves. As this leaf, in addition to the first tea, second tea, third tea, autumn / winter ban tea, banban tea and the like can be used, and cheap tea leaves after the second tea containing a relatively large amount of polyphenols are preferred. The price of these late tea leaves is currently sluggish and a considerable amount is discarded, but this can be used effectively in the present invention.
また、Ｂ群に属する原料は、ナシの果実、ビワの未熟果実、ブルーベリーの果実、サザンカの葉、ナスの果実、リンゴの果実、レタスの葉、シソの葉、タンポポ、アボガド（果肉、種子）、キンモクセイ、ドクダミの葉、ツバキの葉、ブドウの果実、ウメの果実、ライチの果実、バナナの果実、ジャガイモの根茎、アジサイの葉、サトイモの根茎、ヨモギの葉、ホウレンソウの葉、ゴボウの根、ヤマイモの根、シイタケの子実体、イチジクの果実、ミカンの未熟果実、ボリジの葉、レンコンの根茎、ニンジンの根、カボチャの果実、カキの果実、マンゴーの果実、サツマイモの根、オクラの果実であって、これらの１種または任意の２種以上の混合物が用いられる。混合物における混合比は任意であり、いかなる混合比であってもよい。
このＢ群に属する原料は、これを茶の葉とともに揉捻して発酵させた場合に、多量のテアフラビン類が生成する性質を有するものが選択されている。
Ingredients belonging to Group B are pear fruit, loquat immature fruit, blueberry fruit, sasanqua leaf, eggplant fruit, apple fruit, lettuce leaf, perilla leaf, dandelion, avocado (fruit pulp, seed) , Antarctic spruce, Dokudami leaf, Camellia leaf, Grape fruit, Plum fruit, Lychee fruit, Banana fruit, Potato rhizome, Hydrangea leaf, Taro rhizome, Artemisia leaf, Spinach leaf, Burdock root , Yam root, shiitake fruiting body, fig fruit, citrus immature fruit, borage leaf, lotus root rhizome, carrot root, pumpkin fruit, oyster fruit, mango fruit, sweet potato root, okra fruit In addition, one kind or a mixture of two or more kinds of them is used. The mixing ratio in the mixture is arbitrary and may be any mixing ratio.
As the raw materials belonging to Group B, those having the property of producing a large amount of theaflavins when they are fermented by twisting with tea leaves are selected.
これらの原料は、必要に応じて乾燥され、その含水量が１０〜３０％程度とされ、さらには適宜の寸法、例えば１〜１０ｍｍ角程度の大きさにに切断されて以後の加工に供される。 These raw materials are dried as necessary, the water content thereof is about 10 to 30%, and further cut to an appropriate size, for example, about 1 to 10 mm square, for subsequent processing. The
次に、これら茶の葉とＢ群に属する原料を用いて本発明の発酵茶を製造する方法を説明する。
まず、茶の葉を乾燥し、水分量を減少させ、萎凋させる。この工程では、例えば粗揉機を用い、茶の葉を撹拌しつつ、温度４０〜１５０℃の加熱空気を茶の葉に当てる方法、密閉撹拌容器内に茶の葉を投入し、容器内の空気を吸引して内部を減圧状態として撹拌して乾燥する方法、萎凋槽を用いてネット上に散布した茶の葉の下方から通気する方法などが用いられる。
この萎凋により原料の茶の葉の水分量は５０〜６０％となり、６０％近くまで減少させておくと、茶の葉から水分が揉み出されないことから有効成分の流出を防止できるとともに品質の低下を抑えることができ、後の乾燥工程が短縮できる。
Next, a method for producing the fermented tea of the present invention using these tea leaves and the raw materials belonging to Group B will be described.
First, tea leaves are dried, the water content is reduced, and the leaves are wilted. In this process, for example, using a roughing machine, stirring the tea leaves, applying heated air at a temperature of 40 to 150 ° C. to the tea leaves, putting the tea leaves into a sealed stirring vessel, A method of agitating and drying the inside with a reduced pressure inside and a method of aerating from below the tea leaves sprayed on the net using a wilt tank is used.
With this wilt, the moisture content of the raw tea leaves becomes 50-60%, and if it is reduced to close to 60%, the water does not ooze out from the tea leaves, so the outflow of active ingredients can be prevented and the quality deteriorates. And the subsequent drying process can be shortened.
ついで、萎凋工程を経た原料の茶の葉を揉捻するとともに、この揉捻時にＢ群の原料を添加し、両方の原料を揉捻する。
Ｂ群の原料の添加量は、絶乾重量比で茶の葉１００部に対してＢ群原料５〜２０部、好ましくは７〜１５部の範囲とされ、５部未満または２０部を越えると、得られる発酵茶の血糖値上昇抑制作用が低くなる。
Next, the tea leaves of the raw material that has undergone the wilting process are twisted, and the ingredients of Group B are added at the time of this twisting, and both raw materials are twisted.
The added amount of the Group B raw material is 5 to 20 parts, preferably 7 to 15 parts of the Group B raw material with respect to 100 parts of tea leaves in an absolute dry weight ratio, and when less than 5 parts or more than 20 parts The effect of inhibiting the increase in blood glucose level of the obtained fermented tea is reduced.
揉捻は、茶の葉の揉捻に用いられている通常の揉捻機を用いる方法などが採用でき、これ以外の揉捻方法を用いても良い。
揉捻時間は、１５〜２５分とされ、１５分未満または２５分を超えると、得られる発酵茶の血糖値上昇抑制作用が低くなる。
また、揉捻時の原料の温度は、２０〜４０℃とされ、２０℃未満では発酵不足となり、４０℃を越えると品質低下となる。
さらに、Ｂ群の原料の添加のタイミングは、茶の葉の揉捻開始と同時に添加してもよく、あるいは一定時間茶の葉のみの揉捻を行った後、Ｂ群の原料を添加してさらに揉捻してもよい。全揉捻時間のうち、揉捻開始から０〜４０％の時間が経過したのち、Ｂ群の原料を添加することができる。
For twisting, a method using a normal twisting machine used for twisting tea leaves can be adopted, and other twisting methods may be used.
The twisting time is 15 to 25 minutes, and if it is less than 15 minutes or more than 25 minutes, the effect of inhibiting the increase in blood sugar level of the obtained fermented tea becomes low.
Moreover, the temperature of the raw material at the time of twisting shall be 20-40 degreeC, if it is less than 20 degreeC, it will be inadequate fermentation, and if it exceeds 40 degreeC, it will become a quality fall.
Furthermore, the timing of addition of the ingredients of Group B may be added simultaneously with the start of tea leaf twisting, or after only tea leaves are twisted for a certain period of time, the ingredients of Group B are added and further twisted. May be. After the time of 0 to 40% has elapsed from the start of twisting, the raw materials of Group B can be added.
この揉捻において、茶の葉およびＢ群の原料の組織が破壊され、茶の葉に含まれるポリフェノールオキシダーゼなどの酸化酵素が茶の葉およびＢ群の原料中に含まれるポリフェノールを酸化、重合し、酸化重合物が生成する。 In this twisting, the tea leaves and Group B raw material tissues are destroyed, and an oxidase such as polyphenol oxidase contained in tea leaves oxidizes and polymerizes the polyphenols contained in tea leaves and Group B raw materials, An oxidation polymer is formed.
ついで、この状態の混合原料を発酵工程に移す。すなわち、揉捻後の混合原料を数ｃｍの厚さに堆積し、温度２０〜２７℃、湿度３０〜６０％ＲＨの発酵室内などの環境下において静置する。
発酵時間は０〜４時間とされる。ここで、発酵時間が０時間と言うことは、先の揉捻工程において揉捻の開始と同時に発酵が開始するためであり、揉捻工程の時間を発酵工程に含めない場合には、したがって発酵時間が０時間と言うこともあり得るのであり、実体は０時間でも発酵が行われているものである。発酵時間が４時間を超えると、得られる発酵茶の味、香りが低下する傾向がある。薬効を重視した場合では、１時間以下が好ましく、０時間でもよい。
Next, the mixed raw material in this state is transferred to the fermentation process. That is, the mixed raw material after twisting is deposited to a thickness of several centimeters, and is allowed to stand in an environment such as a fermentation chamber at a temperature of 20 to 27 ° C. and a humidity of 30 to 60% RH.
The fermentation time is 0 to 4 hours. Here, the fermentation time of 0 hours means that the fermentation starts simultaneously with the start of the twisting in the previous twisting process. Therefore, when the time of the twisting process is not included in the fermentation process, the fermentation time is zero. It can also be called time, and the substance is one that is fermented even at 0 hours. When fermentation time exceeds 4 hours, there exists a tendency for the taste and aroma of the obtained fermented tea to fall. In the case where importance is attached to the medicinal effect, it is preferably 1 hour or less, and may be 0 hour.
上記製造工程において、揉捻時間、発酵時間が長くなるほどＡＧＨ阻害性が低くなる。また、同様に抗酸化作用（１，１−ジピクリル−２−フェニルヒドラジル（ＤＰＰＨ）消去活性）も低くなる。機能性に注目して製造を行うなら揉捻時間１５〜２５分、発酵時間をなるべく短くすることが理想である。 In the above production process, AGH inhibition becomes lower as the twisting time and fermentation time become longer. Similarly, the antioxidant action (1,1-dipicryl-2-phenylhydrazyl (DPPH) scavenging activity) is also lowered. If production is performed with attention paid to functionality, it is ideal that the twisting time is 15 to 25 minutes and the fermentation time is as short as possible.
また、発酵時間が長くなるほど味に関しては苦渋みが強くなり、香りも悪くなり発酵時間が短いほど味、香りとも優れる。 In addition, the longer the fermentation time, the stronger the bitterness and the worse the aroma, and the shorter the fermentation time, the better the taste and aroma.
さらに、ナシの果実、ビワの未熟果実、ナスの果実、リンゴの果実、ウメの果実、ジャガイモの根茎、サトイモの根茎、ゴボウの根、ヤマイモの根、ミカンの未熟果実、レンコンの根茎、ニンジンの根、カボチャの果実、カキの果実、サツマイモの根は形状が大きい、または硬いため裁断した方が茶の葉と揉み込んだ方が化学反応が起こりやすい。茶の葉との揉捻時間は２５分が最適である。 In addition, pear fruit, loquat immature fruit, eggplant fruit, apple fruit, ume fruit, potato rhizome, taro rhizome, burdock root, yam root, immature fruit of mandarin orange, lotus root rhizome, carrot Roots, pumpkin fruits, oyster fruits, and sweet potato roots are large in shape or hard, so that if they are cut and rubbed with tea leaves, a chemical reaction is more likely to occur. The optimal twisting time for tea leaves is 25 minutes.
また、ブルーベリーの果実、レタスの葉、シソの葉、タンポポ、アボガド（果肉、種子）、キンモクセイ、ドクダミの葉、ブドウの果実、ライチの果実、バナナの果実、アジサイの葉、ヨモギの葉、ホウレンソウの葉、シイタケの子実体、イチジクの果実、ボリジの葉、マンゴーの果実、オクラの果実は形状が薄い、または柔らかいため茶の葉と直ぐに化学反応が起こりやすいため、これらの原料を添加した時の揉捻時間は１５分が最適である。 Also, blueberry fruit, lettuce leaf, perilla leaf, dandelion, avocado (fruit pulp, seeds), beetle, dodami leaf, grape fruit, lychee fruit, banana fruit, hydrangea leaf, mugwort leaf, spinach Leaves, shiitake fruiting bodies, fig fruits, borage leaves, mango fruits, okra fruits are thin or soft, so they tend to react with tea leaves immediately, so when these ingredients are added The optimal twisting time is 15 minutes.
サザンカの葉、ツバキの葉は、茶の葉との揉捻時間は２０分が最適である。 The optimal twisting time for tea leaves and sasanqua leaves and camellia leaves is 20 minutes.
所定の発酵時間が経過したならば、原料を加熱して発酵を止め、乾燥する。例えば、連続式乾燥機に原料を投入し、これに温度８０〜１２０℃の熱風を吹き込み、排気温度が５０〜６０℃となるように操作する。加熱時間は１０〜３０分程度で十分であり、これにより原料中の水分量を５％程度とする。 When the predetermined fermentation time has elapsed, the raw material is heated to stop the fermentation and dried. For example, raw materials are put into a continuous dryer, hot air having a temperature of 80 to 120 ° C. is blown into the continuous dryer, and the exhaust temperature is controlled to be 50 to 60 ° C. A heating time of about 10 to 30 minutes is sufficient, so that the water content in the raw material is about 5%.
これにより、本発明の発酵茶が得られるが、加熱工程後のものは、いわゆる荒茶となり、これに必要に応じて仕上げ加工を施して仕上げ茶とすることができる。この仕上げ加工では、再乾燥、火入れ、篩い分け、整形、選別などの従来の緑茶の茶葉における仕上げ加工とほぼ同じことが行われる。仕上げ加工により、貯蔵性、香りなどの品質を高めて商品性を向上させることができる。 Thereby, although the fermented tea of this invention is obtained, what was after a heating process turns into what is called rough tea, and can finish it as needed and can be made into finished tea. This finishing process is almost the same as the finishing process for conventional green tea leaves such as re-drying, burning, sieving, shaping, and sorting. Finishing can improve the quality of the product by improving the quality of storage and fragrance.
このようにして得られた発酵茶にあっては、茶の葉と、Ｂ群に属する原料とが混合、揉捻され、発酵せしめられてなるものであり、茶の葉とＢ群の原料を混合して揉捻して発酵させる過程において、ポリフェノールの酸化重合物であるテアフラビン類やテアフラガリン類が生成し、揉捻時にＢ群の原料を添加することで、この反応が促進され、短時間の揉捻、短時間の発酵により十分量のテアフラビン類やテアフラガリン類などが生成する。
そして、このテアフラビン類やテアフラガリン類が高いマルターゼ阻害率およびスクラーゼ阻害率を示し、血糖値上昇抑制作用を発揮することが判明した。
In the fermented tea thus obtained, tea leaves and raw materials belonging to Group B are mixed, twisted and fermented, and tea leaves and Group B raw materials are mixed. In the process of twisting and fermenting, theaflavins and theafragalins, which are polyphenol oxidation polymers, are produced, and this reaction is promoted by adding the raw materials of group B at the time of twisting. Sufficient amounts of theaflavins and theaflavalins are produced by fermentation over time.
And it turned out that these theaflavins and theaflavalins show high maltase inhibition rate and sucrase inhibition rate, and exhibit the blood glucose level rise inhibitory effect.
また、この発酵茶の熱水抽出物（茶飲料）には、高い抗菌作用を発揮するとされるテアフラビンジガレートが多量に含まれていることが高速液体クロマトグラフィーによって確認され、抗菌作用も期待できるものである。さらに、抗酸化作用も期待できる。 In addition, the hot water extract (tea drink) of this fermented tea has been confirmed by high performance liquid chromatography to contain a large amount of theaflavin digallate, which is said to exert a high antibacterial action, and an antibacterial action can also be expected. Is. Furthermore, an antioxidant effect can be expected.
本発明の茶飲料は、上述の発酵茶を温度４０〜１００℃の温水または熱水に浸して、発酵茶に含まれる可溶性成分を水に抽出した抽出水溶液である。水と発酵茶との割合は、水１００重量部に対して、発酵茶（含水量５％）０．５〜２０重量部とされ、浸漬時間は、３〜６０分とされるが、この範囲に限定されることはない。 The tea beverage of the present invention is an aqueous extraction solution obtained by immersing the above-described fermented tea in warm water or hot water at a temperature of 40 to 100 ° C. and extracting soluble components contained in the fermented tea into water. The ratio of water and fermented tea is 0.5 to 20 parts by weight of fermented tea (water content 5%) with respect to 100 parts by weight of water, and the immersion time is 3 to 60 minutes. It is not limited to.
この茶飲料には、上述の高いマルターゼ阻害率およびスクラーゼ阻害率を示し、血糖値上昇抑制作用を発揮し、かつテアフラビンジガレートが多量に含まれ、高い抗菌作用が発揮される。さらには、抗酸化作用も期待できる。 This tea beverage exhibits the above-described high maltase inhibition rate and sucrase inhibition rate, exhibits a blood glucose level increase inhibiting effect, and contains a large amount of theaflavin digallate, thereby exhibiting a high antibacterial effect. Furthermore, an antioxidant effect can also be expected.
本発明の抽出液は、上述の発酵茶をエタノールなどの有機溶媒で抽出処理して得られた抽出溶液である、この抽出液には、発酵茶から溶解したエキスがふくまれていて、このものを単独で摂取してよく、また食品添加物として他の食品に添加して他の食品に血糖値上昇抑制作用、抗菌作用を付与することもできる。 The extract of the present invention is an extract obtained by extracting the above fermented tea with an organic solvent such as ethanol. This extract contains an extract dissolved from the fermented tea. Can be taken alone, or can be added to other foods as a food additive to give other foods an inhibitory effect on the increase in blood glucose level and antibacterial action.
上記抽出処理の処理条件については、有機溶媒１００重量部に対して発酵茶（含水量５％）０．１〜２０重量部とされ、常圧または加圧下で、温度−２０〜６０℃、時間１〜６０分とされるが、この範囲に限定されず、適宜変更することができる。
抽出処理後、ろ過、遠心分離などで、固形分を除去して抽出液を得る。
About the process conditions of the said extraction process, it is set as 0.1-20 weight part of fermented tea (5% of water content) with respect to 100 weight part of organic solvents, and temperature is -20-60 degreeC and time under normal pressure or pressurization. Although it is set as 1 to 60 minutes, it is not limited to this range, It can change suitably.
After the extraction treatment, the solid content is removed by filtration, centrifugation, etc. to obtain an extract.
本発明の固形物は、上記抽出液の有機溶媒を除去して得られたもの、発酵茶のエキスが固体化されて含まれるもので、塊状、粉末状の形態となっている。このものでは、有機溶媒としてはメタノール、エタノール、アセトンなどを用いることができる。有機溶媒の除去方法には、蒸発などの周知の方法が用いられる。 The solid material of the present invention is a product obtained by removing the organic solvent from the extract, or a fermented tea extract that has been solidified, and is in the form of a lump or powder. In this case, methanol, ethanol, acetone or the like can be used as the organic solvent. As a method for removing the organic solvent, a known method such as evaporation is used.
この固形物では、これを単独で摂取してよく、また食品添加物として他の食品に添加して他の食品に血糖値上昇抑制作用、抗菌作用を付与することもできる。 This solid substance may be taken alone, or added to other foods as a food additive to impart an increase in blood glucose level and antibacterial action to other foods.
本発明の食品は、上述の発酵茶を種々の食品素材に添加したものである。発酵茶には、茶葉の形状のままのもの以外にこれを粉砕した粉末状のものなどが用いられる。
食品素材としては特に限定されることはなく、納豆、豆乳、味噌、醤油などの大豆食品、はんぺん、かまぼこ、ちくわなどの練り製品、ハム、ソーセージなどの食肉加工品、飴、キャラメル、最中、羊羹などの菓子類など多岐にわたる。
The food of the present invention is obtained by adding the above fermented tea to various food materials. As fermented tea, in addition to the tea leaf shape, a powdered powder obtained by pulverizing it is used.
The food material is not particularly limited, soy foods such as natto, soy milk, miso and soy sauce, kneaded products such as hampen, kamaboko and chikuwa, processed meat products such as ham and sausage, salmon, caramel, middle A wide variety of confectionery such as.
また、発酵茶の添加量も限定されず、任意であり、例えば、食品素材１００重量部に対して、発酵茶（含水量５％）０．１〜２００重量部の範囲で適宜に決めることができる。
この発酵茶を含む食品は、同様にして血糖値上昇抑制作用、抗菌作用、抗酸化作用を有するものである。
なお、請求項１ないし請求項５に記載の発明にあっては、Ｂ群の材料としてビワの葉を用いても良く、同様に血糖値上昇抑制作用、抗菌作用を得ることができる。
Moreover, the addition amount of fermented tea is not limited, and is arbitrary, For example, it determines suitably in the range of 0.1-200 weight part of fermented tea (5% of water content) with respect to 100 weight part of foodstuffs. it can.
The food containing this fermented tea has a blood sugar level increase inhibitory action, an antibacterial action, and an antioxidant action in the same manner.
In the inventions according to
以下、具体例を示す。
（実験例１）
実験例１では、茶の葉とＢ群に属する原料を用いて得られた発酵茶についての試験管レベルでの機能性の検討を行った。
茶の葉（主に二番茶からなるもの）を粗揉機により水分含量を減少させた（萎凋）後、揉捻工程に移した後、揉捻工程で茶の葉に対してナシの果実、ビワの未熟果実、ブルーベリーの果実、サザンカの葉、ナスの果実、リンゴの果実、レタスの葉、シソの葉、タンポポ、アボガド（果肉、種子）、キンモクセイ、ドクダミの葉、ツバキの葉、ブドウの果実、ウメの果実、ライチの果実、バナナの果実、ジャガイモの根茎、アジサイの葉、サトイモの根茎、ヨモギの葉、ホウレンソウの葉、ゴボウの根、ヤマイモの根、シイタケの子実体、イチジクの果実、ミカンの未熟果実、ボリジの葉、レンコンの根茎、ニンジンの根、カボチャの果実、カキの果実、マンゴーの果実、サツマイモの根、オクラの果実を重量比９〜１１％添加し１５〜２５分間、茶の生葉と一緒に揉み込んだ後、熱風を吹き込み発酵を止めると同時に乾燥を行った。
Specific examples are shown below.
(Experimental example 1)
In Experimental Example 1, functionality at the test tube level was examined for fermented tea obtained using tea leaves and raw materials belonging to Group B.
After reducing the water content of tea leaves (mainly consisting of 2nd tea) with a coarse koji (wilt), and then moving to the twisting process, pear fruit and loquat immature with respect to the tea leaves in the twisting process Fruit, blueberry fruit, sasanqua leaf, eggplant fruit, apple fruit, lettuce leaf, perilla leaf, dandelion, avocado (fruit pulp, seeds), beetle, dodami leaf, camellia leaf, grape fruit, ume Fruit, lychee fruit, banana fruit, potato rhizome, hydrangea leaf, taro rhizome, mugwort leaf, spinach leaf, burdock root, yam root, shiitake fruiting body, fig fruit, tangerine Add immature fruit, borage leaf, lotus root rhizome, carrot root, pumpkin fruit, oyster fruit, mango fruit, sweet potato root, okra fruit by weight ratio 9-11% and 15-25 minutes After yelling massage along with the leaves of the tea, at the same time drying When you stop blowing fermentation hot air were carried out.
上述の製造過程によって得られた発酵茶（サンプル濃度；２．０ｍｇ／ｍｌ）のＡＧＨ阻害性（マルターゼ及びスクラーゼ阻害性）について測定した。その結果を表１に示す。また、表２に、参考として血糖値上昇抑制作用効果が高いされる緑茶、紅茶、グアバ茶のＡＧＨ阻害性を示す。
なお、ＡＧＨ阻害性の評価は、松井らによる遊離ＡＧＨを用いた方法（Ｊ．Ａｇｒｉｃ．ｆｏｏｄ Ｃｈｅｍ．，４７，５５０−５５３，（１９９９））に拠って行った。
The fermented tea (sample concentration: 2.0 mg / ml) obtained by the above-described production process was measured for AGH inhibition (maltase and sucrase inhibition). The results are shown in Table 1. In addition, Table 2 shows the AGH inhibitory properties of green tea, black tea, and guava tea, which have a high blood glucose level inhibitory effect as a reference.
In addition, the evaluation of AGH inhibition was performed based on the method (J. Agric. Food Chem., 47, 550-553, (1999)) using free AGH by Matsui et al.
血糖値上昇を抑制する代表的な食品には緑茶、グアバ茶、紅茶が知られている。茶の葉にナシの果実、ビワの未熟果実、ブルーベリーの果実、サザンカの葉、ナスの果実などを一緒に揉み込み酵素反応起こさせることで、緑茶、グアバ茶、紅茶よりもマルターゼ、スクラーゼ阻害率が高くなる。 Green tea, guava tea, and black tea are known as typical foods that suppress an increase in blood sugar level. Pear fruits, unripe berries, blueberry fruits, sasanqua leaves, eggplant fruits, etc. are mixed in tea leaves to cause an enzyme reaction, thereby inhibiting maltase and sucrase rather than green tea, guava tea, and black tea. Becomes higher.
（実験例２）
実験例２では、茶の葉に含まれるポリフェノールの１種であるエステル型カテキンと各種植物との反応について検討を行った。なお、エステル型カテキンとしては、実験操作上、純品を使用した。
(Experimental example 2)
In Experimental Example 2, the reaction between ester-type catechins, which are one type of polyphenol contained in tea leaves, and various plants was examined. In addition, as an ester type catechin, a pure product was used for experimental operation.
リンゴ果実、シソ葉、レタス葉、あるいはナシ果実のいずれか６０ｇを２００ｍＬの水とミキサーで均一になるまで破砕し、４重のガーゼでろ過した。植物のろ液３ｍＬをエピガロカテキン−３−Ｏ−ガレート及びエピカテキン−３−Ｏ−ガレートそれぞれ５ｍｇを含む水溶液１ｍＬと１０ｍＬの試験管中で混合し、高速振盪機（ＣＭ−１０００型、東京理科器械社製）で１５００ｒｐｍで室温、１時間振盪した。反応液は電子レンジ中で沸騰するまで数十秒間加熱し、冷却後エタノール３ｍＬを加えた。溶液はメンブランフィルター（０．４５μｍ）でろ過して高速液体クロマトグラフィーで分析した。分析条件はカラム：Ｃｏｓｍｏｓｉｌ ５Ｃ１８ ＡＲＩＩ（４．６ｘ２５０ｍｍ）、カラム温度：３５℃、移動相：Ａ；５０ｍＭ リン酸、Ｂ；ＣＨ３ＣＮ、Ｂ ４％から３０％（３９分間）、３０％から７５％（１５分間）、流速：０．８ ｍｌ ／ｍｉｎ、検出：フォトダイオードアレイ検出（Ｍａｘ ａｂｓｏｒｂａｎｃｅ）であり、それぞれの植物を添加した反応液のクロマトグラムをそれぞれ図１のＡ〜Ｄに示す。
Any 60 g of apple fruit, perilla leaf, lettuce leaf, or pear fruit was crushed with 200 mL of water and a mixer until uniform, and filtered with a quadruple gauze. 3 mL of the plant filtrate was mixed in 1 mL of an aqueous solution containing 5 mg of epigallocatechin-3-O-gallate and epicatechin-3-O-gallate, respectively, in a 10 mL test tube, and a high-speed shaker (CM-1000 type, Tokyo, Japan). And shaken at 1500 rpm at room temperature for 1 hour. The reaction solution was heated for several tens of seconds until boiling in a microwave oven, and after cooling, 3 mL of ethanol was added. The solution was filtered through a membrane filter (0.45 μm) and analyzed by high performance liquid chromatography. The analysis conditions were as follows: Column: Cosmosil 5C18 ARII (4.6 × 250 mm), column temperature: 35 ° C., mobile phase: A; 50 mM phosphoric acid, B; CH3CN,
図１の各クロマトグラムを検討すると、エピガロカテキン−３−Ｏ−ガレートまたはエピカテキン−３−Ｏ−ガレートとリンゴ果実、シソ葉、レタス葉、あるいはナシ果実との酵素反応を起こさせることで、多量のテアフラビンジガレートが生成することがわかる。
テアフラビンジガレートには緑茶カテキンよりも高い抗菌作用を有することから、本発明の発酵茶は、抗菌作用分野にも応用できる。
When each chromatogram in FIG. 1 is examined, by causing an enzyme reaction between epigallocatechin-3-O-gallate or epicatechin-3-O-gallate and apple fruit, perilla leaf, lettuce leaf, or pear fruit. It can be seen that a large amount of theaflavin digallate is produced.
Since theaflavin digallate has a higher antibacterial action than green tea catechin, the fermented tea of the present invention can also be applied to the antibacterial action field.
Claims (6)
ナシの果実、ビワの未熟果実、ブルーベリーの果実、サザンカの葉、ナスの果実、リンゴの果実、レタスの葉、シソの葉、タンポポ、アボガド（果肉、種子）、キンモクセイ、ドクダミの葉、ツバキの葉、ブドウの果実、ウメの果実、ライチの果実、バナナの果実、ジャガイモの根茎、アジサイの葉、サトイモの根茎、ヨモギの葉、ホウレンソウの葉、ゴボウの根、ヤマイモの根、シイタケの子実体、イチジクの果実、ミカンの未熟果実、ボリジの葉、レンコンの根茎、ニンジンの根、カボチャの果実、カキの果実、マンゴーの果実、サツマイモの根、オクラの果実からなる群から選ばれる１種以上の原料とが混合、揉捻され、発酵してなる発酵茶。 Tea leaves,
Pear fruit, Biwa immature fruit, blueberry fruit, sasanqua leaf, eggplant fruit, apple fruit, lettuce leaf, perilla leaf, dandelion, avocado (fruit pulp, seed), beetle, dokudami leaf, camellia Leaf, grape berry, ume fruit, lychee fruit, banana fruit, potato rhizome, hydrangea leaf, taro rhizome, mugwort leaf, spinach leaf, burdock root, yam root, shiitake fruiting body One or more selected from the group consisting of: fig fruit, immature mandarin fruit, borage leaf, lotus root rhizome, carrot root, pumpkin fruit, oyster fruit, mango fruit, sweet potato root, okra fruit Fermented tea made by mixing, twisting, and fermenting with the ingredients.
ナシの果実、ビワの未熟果実、ブルーベリーの果実、サザンカの葉、ナスの果実、リンゴの果実、レタスの葉、シソの葉、タンポポ、アボガド（果肉、種子）、キンモクセイ、ドクダミの葉、ツバキの葉、ブドウの果実、ウメの果実、ライチの果実、バナナの果実、ジャガイモの根茎、アジサイの葉、サトイモの根茎、ヨモギの葉、ホウレンソウの葉、ゴボウの根、ヤマイモの根、シイタケの子実体、イチジクの果実、ミカンの未熟果実、ボリジの葉、レンコンの根茎、ニンジンの根、カボチャの果実、カキの果実、マンゴーの果実、サツマイモの根、オクラの果実からなる群から選ばれる１種以上の原料を添加して揉捻し、発酵させたのち、加熱することを特徴とする発酵茶の製法。
Withering the tea leaves and then twisting them,
Pear fruit, Biwa immature fruit, blueberry fruit, sasanqua leaf, eggplant fruit, apple fruit, lettuce leaf, perilla leaf, dandelion, avocado (fruit pulp, seed), beetle, dokudami leaf, camellia Leaf, grape berry, ume fruit, lychee fruit, banana fruit, potato rhizome, hydrangea leaf, taro rhizome, mugwort leaf, spinach leaf, burdock root, yam root, shiitake fruiting body One or more selected from the group consisting of: fig fruit, immature mandarin fruit, borage leaf, lotus root rhizome, carrot root, pumpkin fruit, oyster fruit, mango fruit, sweet potato root, okra fruit A method for producing fermented tea, which is prepared by adding, twisting, fermenting, and heating.
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