KR101630853B1 - Extracts of green tea shielding bitterness using purification process of non-inclusion complex and preparation method of the same - Google Patents
Extracts of green tea shielding bitterness using purification process of non-inclusion complex and preparation method of the same Download PDFInfo
- Publication number
- KR101630853B1 KR101630853B1 KR1020150163272A KR20150163272A KR101630853B1 KR 101630853 B1 KR101630853 B1 KR 101630853B1 KR 1020150163272 A KR1020150163272 A KR 1020150163272A KR 20150163272 A KR20150163272 A KR 20150163272A KR 101630853 B1 KR101630853 B1 KR 101630853B1
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- Prior art keywords
- green tea
- tea extract
- catechin
- cyclodextrin
- beta
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Images
Classifications
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- A23L1/3002—
-
- 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
-
- 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
- A23F3/20—Removing unwanted substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5112—Cyclodextrin
Abstract
Description
The present invention relates to a green tea extract with reduced bitterness through non-pelletized tablets and a method for producing the green tea extract, and more particularly, to a method for inhibiting the formation of green tea catechin- And a step of purifying the catechin-adherend body.
Recently, various types of tea have been popularly used as preference foods. Among them, green tea produced by processing young leaves of tea is highly interested. Green tea has become one of health drinks not only in Korea but also in Japan and China as well as Western people. Green tea water or alcohol extracts are currently used as raw materials for foods and as food additives for antioxidant applications.
It is known that green tea contains a large amount of antioxidant catechin, which inhibits oxidation of low-density lipoproteins in the human body (Park CO et al., Antioxidant activity of green tea extracts toward low density lipoprotein., 1996, cKorean J Food Sci. Technol. 28, 850-858) and cholesterol (Sakanara S et al., Iihibitory effect of green polypheres on growth and cellular adherence of an oral bacterium, Porphyromonas gingivalis., Biosci. Biotech. Biochem. , 745-749) have been reported to be high. The representative antioxidant component of green tea is catechin, and mainly EC, EGC, ECG, EGCG and optical isomers thereof exist. Among them, EGCG is the most abundant and has the highest physiological activity. After ingestion of green tea or green tea extract, monomeric catechin was found to be the most abundant in the body and bioavailability of EGCG was the highest.
In Korea, EGCG, ECG, EC, and EGC are more than 200mg / g, and the daily intake of catechin is 0.3 ~ 1 g. As the health functional food containing the green tea extract is in the form of tablets and powder, and consumers' demand for products that help reduce body fat increases, the development of liquid green tea extract drinks is actively under way. However, there is a lot of difficulty in developing high concentration green tea extract beverages considering daily intake because of the taste of green tea catechin.
Cyclodextrin is a cyclic oligosaccharide in which 6-12 glucose molecules are linked by alpha-1,4-glycosidic bonds. Alpha (-) - cyclodextrin to which 6 glucose molecules are linked, 7 glucose molecules linked Beta-cyclodextrin, gamma-cyclodextrin to which 8 glucose molecules are linked, delta (delta) -cyclodextrin to which 9 glucose molecules are linked, epsilon-cyclodextrin to which 10 glucose molecules are connected, There are zeta-cyclodextrins in which 11 glucose molecules are linked. Beta-cyclodextrin has a three-dimensional structure consisting of a hydrophobic interior and a hydrophilic exterior, and has the ability to capture a variety of lipid-soluble materials while dissolving in water. This inclusion function of beta-cyclodextrin not only increases the solubility of the insoluble substance but also serves to shield the smell and taste, stabilize the deliquescent substance, and reduce the irritation, and thus is utilized in various fields such as medicine and food industry (Simulation, cyclic dextrin, multifunctional cyclic dextrin, Korea Research Institute of Science and Technology Information, 2003).
As a prior art of the present invention, there has been proposed a technique of using cydodextrin to encapsulate catechins derived from high concentration of green tea with cyclodextrin to reduce the bitter taste and to remove the remaining semen from sweeteners, acidulants and whey proteins, as disclosed in Korean Patent Publication No. 10-2011-0060199 , But there is a disturbance in taste due to the treatment with a sweetener or an acidulant and a drawback that when applied to a liquid beverage by whey protein, the clarity is poor.
Japanese Patent Laid-Open No. 17073534 discloses a method of alleviating the bitter taste and bitter taste of green tea with beta-cyclodextrin and then mixing the casein to eliminate remaining residue. However, this method is also disadvantageous in that it is poor in clarity when applied to liquid beverages.
Japanese Patent Laid-Open No. 18115772 discloses a method for reducing the bitter taste of a catechin-containing preparation, which is a combination of beta-cyclodextrin and gamma-cyclodextrin or gamma cyclodextrin. Gamma-cyclodextrin can be used as a food additive in Korea, but its use in Europe is being investigated and its price is very high compared to beta-cyclodextrin, which is not economical.
In the prior art, it is known that the inclusion method is not effective for reducing the bitter taste and bitter taste of the green tea extract using beta-cyclodextrin, and the additives other than beta-cyclodextrin are mixed. The inventor of the present invention has considered that this is because green tea catechin-unfoamed is formed at the stage of producing green tea catechin-brown body. Green tea catechin-non-inclusion complex means that green tea catechin-incontinence complex or cyclodextrin acts as a surfactant in the water phase during the inclusion reaction step and self-associates with unincluded catechin (T. Loftsson et al., Self-Association of cyclodextrins and cyclodextrin complexes, J. Pharm. Sci., 2004). In the present invention, it is judged that the unencapsulated catechin present inside the catechin-unfolded body is the cause of the insignificant feeling, and the formation of the catechin-unfilled body is blocked in the inclusion reaction step, and the remaining catechin- Was found to be able to produce a bitter taste reduced green tea extract having a catechin content of 200 mg / g or more. The green tea extract with bitter taste was also used in the liquid of 0.1-0.5% catechin content.
Accordingly, an object of the present invention is to provide a green tea extract having a reduced bitter taste and a method for producing the green tea extract by blocking the formation of a catechin-unfolded product in the step of wrapping the green tea catechin with the beta-cyclodextrin and then refining the catechin- have.
The present invention relates to a method for producing a green tea extract, Adding the green tea extract obtained in the above step to a reactor in which beta-cyclodextrin and purified water are mixed and stirring the mixture; Subjecting the mixture obtained in the above step to primary inclusion reaction; Cooling the reactant obtained in the step at a constant cooling rate; Reacting the cooling liquid obtained in the above step again by secondary heating; Centrifuging the reaction product obtained in the above step to recover the supernatant; Spray-drying the supernatant obtained in the above step; And evaluating the catechine content and the taste sensory property of the dried product obtained in the above step.
The present invention relates to a method for preventing the formation of a green tea catechin-unfoamed body which causes a bitter taste in the step of encapsulating a green tea extract and a beta-cyclodextrin, and at the same time, a green tea catechin- Can be prepared. Also, the green tea extract prepared by the above method can be effectively used in a liquid functional preparation containing a health functional food composition, especially a green tea catechin in a high content, because the catechin content is 0.1-0.5% .
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram showing a method for producing a green tea extract with reduced bitter taste according to the present invention.
FIG. 2 is a graph comparing the formation of a green tea catechin-unfoamed body depending on the presence or absence of cooling rate control, and the behavior of green tea catechin during storage and handling.
FIG. 3 is a view showing a process in which a green tea catechin which is not encapsulated is separated when a composition containing a green tea catechin-unfoamed body is dissolved in water.
The present invention relates to a method for producing a green tea extract containing a high-concentration green tea catechin and a reduced bitter taste,
The core of the manufacturing process through the process shown in FIG. 1 is to prevent the formation of the green tea catechin-unfoamed body, which contains high concentration of catechin and control bitter taste, by controlling the cooling rate, To thereby produce a green tea extract having a catechin content of 10 to 30% by weight and reduced bitterness (FIG. 2).
In the step of encapsulating the green tea extract with beta-cyclodextrin, most green tea catechin-inclusion bodies are formed, but some green tea catechins form an autocomplex between the inclusion bodies to produce green tea catechin-free eosin. If it is consumed, it causes a bitter taste and a bitter taste in the mouth, resulting in a little taste.
The beta-cyclodextrin has a three-dimensional structure composed of a hydrophobic interior and a hydrophilic exterior, and has a function of dissolving in water and incorporating various lipid-soluble materials. This function of the cyclodextrin not only increases the solubility of the poorly soluble substance but also serves to shield the smell and taste, stabilize the deliquescent substance, reduce the irritation, and is used in various fields such as medicine and food industry.
The bitterness-reduced green tea extract of the present invention can be used as a food composition. In this case, the present invention may include other components capable of providing a main effect synergy effect within a range that does not impair the intended main effect. For example, in order to improve physical properties, it may further include additives such as a perfume, a coloring agent, a bactericide, an antioxidant, an antiseptic, a moisturizer, an increasing agent, an inorganic salt, an emulsifying agent and a synthetic high molecular substance as well as water-soluble vitamins, A polymeric polysaccharide, and a seaweed extract. The formulations of the compositions may also be in various forms such as solutions, emulsions, viscous mixtures, tablets, powders and the like, most preferably in the form of aqueous solutions for simple drinking.
Hereinafter, the present invention will be described in detail with reference to examples. The following examples are for illustrative purposes only and are not intended to limit the invention.
The green tea extract is obtained by extracting the green tea extract from the green tea by a conventional method.
Specifically, it is possible to use all the raw materials meeting the tea catechin specifications of the Korean food additives standard or the green tea extract standards of the health functional foods.
In particular, in the present invention, it is preferable to use a concentrate or powder obtained by removing the contaminants such as caffeine, etc., by varying the extraction method such as a green tea extract raw material having a total catechin content of 40% or more or a supercritical extraction method.
< Example 1> Green tea extract 40 Produce
The green tea was extracted with supercritical carbon dioxide and 80% by weight ethanol as a co-solvent, and the supernatant carbon dioxide was extracted and filtered. The green tea extract was prepared by concentrating the catechin content to 40% .
< Experimental Example 1> green tea extract 40 and beta- Cyclodextrin Inclusion reaction Temperature optimization
The catechin content of the green tea extract prepared in Example 1 and beta-cyclodextrin was determined according to the reaction temperature. First, 400 mL of purified water was added to a 1000 mL reactor, and the mixture was heated to 65 ° C, 20 g of beta-cyclodextrin was added, and the mixture was stirred at 300 rpm until the beta-cyclodextrin became transparent. 20 g of green tea extract was added to the stirred mixture, stirred for 2 hours at the temperature shown in Table 1, centrifuged at 4000 rpm for 10 minutes, and the supernatant was recovered.
The supernatant was dried in a spray drier to recover the dried material, and the catechin content and clarification degree of the dried material were tested. EGCG, EGC, EC, and ECG were analyzed by HPLC and the total amount of catechin was analyzed. In the HPLC quantitative analysis, a Kromasil octadecylated silica gel filled column (C18), an inner diameter of 4.6 mm and a length of 250 mm were used. The detection rate was 1 ml / min, the injection amount was 10 uL, the eluent was 0.1% Acetic acid was used and the detection wavelength was 280 nm. 0.3 g of the dried product was added to 30 mL of purified water and stirred at room temperature for 1 hour. After stirring, the pH was adjusted to 4.0 with citric acid, and the mixture was further stirred at room temperature for 1 hour. The clarity was evaluated as clear (+++), slightly turbid (++), and turbid (+).
As a result, as shown in Table 2, the higher the reaction temperature, the higher the catechin content of the dried material, and the highest catechin content at the temperature of 80 ° C.
< Experimental Example 2> green tea extract 40 and beta- Cyclodextrin Mix Ratio Optimization
The content of catechin according to the mixing ratio of green tea extract prepared in Example 1 and beta-cyclodextrin was confirmed. First, purified water was added to a 1000-mL reactor according to the following Table 3 and heated to 65 ° C. After heating, beta-cyclodextrin was added according to Table 3 below and stirred at 300 rpm until the beta-cyclodextrin became clear. The green tea extract was added to the mixture obtained in the above step according to the following Table 3, stirred at 80 ° C for 2 hours, centrifuged at 4000 rpm for 10 minutes, and the supernatant was recovered.
( Green tea extract 40 : beta- cyclodextrin )
The supernatant was dried in a spray drier to recover the dried material, and the sensory test for the catechin content, clarity and taste of the dried material was conducted. EGCG, EGC, EC, and ECG were analyzed by HPLC and the total amount of catechin was analyzed. 0.3 g of the dried product was added to 30 mL of purified water and stirred at room temperature for 1 hour. After stirring, the pH was adjusted to 4.0 with citric acid, and the mixture was further stirred at room temperature for 1 hour. The clarity was evaluated as clear (+++), slightly turbid (++), and turbid (+). For the sensory evaluation of the taste, the dried material was first dissolved in the drinking water to prepare an aqueous solution. The bitterness and bitterness of the aqueous solution were determined to be very weak (1), weak (2), normal (3) Strong (4), and very strong (5). In the control group, 0.05 g of green tea extract 40 was added to 30 mL of purified water, and the solution was stirred at 80 ° C for 1 hour and adjusted to pH 4.0 with citric acid.
As a result, as shown in Table 4, the catechin content and clarity of the green tea extract 40: beta-cyclodextrin weight ratio of 1: 1 to 1: 4 were higher than those of the control group, and the bitter taste and bitter taste Respectively. However, the above-mentioned condition group has a problem in that a large amount of catechin can be grafted, but there is still a bitter taste of bitter taste and bitter taste. This is because most of the green tea catechin components form beta- cyclodextrin as shown in FIG. 3, but some green tea catechins form self-covering bodies between the inclusion bodies to produce green tea catechin-unfoamed. This green tea catechin - unfoamed body, like green tea catechin - corpuscle, dissolves immediately in water and shows clarity. However, when it is consumed, the green tea catechin precipitated by green tea catechin - unfoamed in the mouth shows bitter taste and bitter taste.
( Green tea extract 40 : beta- cyclodextrin )
< Experimental Example 3> Effect of cooling rate on bitter taste removal
In Experiment 2 of the present invention, it was investigated that the green tea catechin-unfoamed substance formed in the inclusion step exhibited a bitter taste of the green tea extract. The cooling rate was controlled in the cooling process in order to overcome such a feeling of insufficiency. First, 400 mL of purified water was added to a 1000 mL reactor and heated to 65 ° C. Beta-cyclodextrin at 65 [deg.] C Following is added as shown in Table 5 and stirred at 300 rpm for 2 hours to dissolve the beta-cyclodextrin in a transparent manner. The green tea extract 40 was added to the beta-cyclodextrin solution as shown in Table 5, stirred at 80 ° C for 2 hours, cooled to 15 ° C at different cooling rates as shown in Table 5, heated again to 50 ° C for 1 hour Lt; / RTI > After stirring, the mixture was centrifuged at 4000 rpm for 10 minutes, and the supernatant was recovered.
(Control group)
The supernatant was dried in a dry and dry machine to recover the dried material, and the sensory test for the catechin content, bluishness and taste of the dried material was conducted.
As a result of the experiment, as shown in Table 6, in the condition group in which the cooling rate was controlled from △ 3 ° C / hour to △ 10 ° C / hour compared to the naturally cooled control group, evaluation of the bitterness and bitterness Respectively.
(Control group)
< Example 2> The present bitter taste Abated Green tea extract
Obtaining a green tea extract from green tea with supercritical carbon dioxide and ethanol and concentrating the green tea extract to prepare green tea extract 40 containing 40 wt% of catechin as a total weight; Preparing a mixture of green tea extract 40 and beta-cyclodextrin in a weight ratio of 1: 1 to 4, mixing purified water with a weight ratio of 1: 5 to 20; Heating the mixture obtained above to a temperature ranging from 50 to 90 DEG C to prepare a reaction solution; A cooling step of cooling the reaction solution obtained above to 15 ° C at a rate of 3 ° C / hour to 10 ° C / hour; Secondarily heating the cooling liquid obtained above to 50 to 80 캜; Centrifuging the inclusion solution obtained in the second heating step to purify the non-foamed body; And drying the supernatant obtained in the centrifuging step to produce a green tea catechin content of 10 to 30%.
When the content of beta-cyclodextrin is less than 1 in the weight ratio of green tea extract 40 and beta-cyclodextrin, the amount of beta-cyclodextrin is less than 1, so that the green tea catechin does not participate in the reaction and the degree of clarity decreases when the final dried water The yield of green tea catechin was low, which was not efficient. When the amount of catechin was more than 4, the catechin content of the final dried product was remarkably lowered.
When the weight ratio of the purified water to the green tea catechin and the beta-cyclodextrin is less than 5, the beta-cyclodextrin or the green tea catechin may not completely dissolve in the inclusion reaction step or precipitate in the inclusion reaction step, I can not. When the weight ratio of the purified water is more than 20, the catechin content and the fine taste of the final dried product are not affected, but the time for drying the centrifugation and the supernatant thereof becomes longer and the yield tends to be lowered.
If the reaction temperature is less than 50 캜, beta-cyclodextrin or green tea catechin precipitates and does not participate in the inclusion reaction, resulting in a deterioration of the bitter taste of the final dried product. If the temperature exceeds 90 ° C, The denaturation accelerated and the green tea catechin content of the final dried product was lowered.
If the cooling rate is less than 3 ° C / hour in the cooling step, it does not affect the catechin content, yield and gross feeling of the final dried product. However, since the cooling time is long and is not efficient, It was not possible to effectively block the formation of the preformed body, and there was a sense of extinction when the final dried material was dissolved.
If the temperature is lower than 50 캜 in the second heating step of the cooling liquid, all of the green tea catechin-encapsulating material precipitated together with the green tea catechin-unfoamed body is not dissolved in the cooling step and is lost in the centrifugal separation step and the yield of the final dried material is remarkably decreased If the temperature exceeds 80 캜, the green tea catechin not contained in the second heating step is redissolved and not purified in the centrifugal separation step, and remains in the supernatant. As a result, when the final dried material is dissolved, the unpleasant feeling is generated, which is not preferable.
As described above, the present invention provides a green tea extract containing a high concentration of catechin and a reduced bitter taste by blocking and effectively refining the formation of green tea catechin-unfoamed body during the process of grafting the green tea extract with beta-cyclodextrin, It is a useful invention.
Claims (7)
The green tea extract was prepared by mixing green tea extract 40 having a catechin content of 40% and green tea extract 40 with beta-cyclodextrin in a weight ratio of 1: 1 to 4, mixing the purified green tea extract with purified water at a weight ratio of 1: 5 to 20 The primary heating of the obtained mixture is carried out at a temperature range of 65 ° C to prepare an inclusion reaction liquid and then cooled, and then the secondary cooling of the cooling liquid at 60 to 80 ° C, the inclusion solution obtained in the above step is centrifuged, Wherein the method further comprises the step of further comprising a step of obtaining a bitterness-reduced green tea extract.
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| KR20190046365A (en) | 2017-10-26 | 2019-05-07 | 주식회사 보락 | Method for preparing excipient for tableting comprising green tea residue and method for preparing green tea tablet using the same |
| CN115769891A (en) * | 2022-11-28 | 2023-03-10 | 江中药业股份有限公司 | Medicinal and edible food preparation and preparation method thereof |
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| JP2009219481A (en) * | 2008-12-24 | 2009-10-01 | Ito En Ltd | Instant green tea |
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| Kiruba Krishnaswamy 외 2명, Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin, Journal of Food Emgineering, 255-264쪽, 2012년* |
| Kiruba Krishnaswamy, Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin, Journal of Food Emgineering, 255-264, 2012 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190046365A (en) | 2017-10-26 | 2019-05-07 | 주식회사 보락 | Method for preparing excipient for tableting comprising green tea residue and method for preparing green tea tablet using the same |
| CN115769891A (en) * | 2022-11-28 | 2023-03-10 | 江中药业股份有限公司 | Medicinal and edible food preparation and preparation method thereof |
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