JPS60145076A - Oxidation inhibitor composition - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to antioxidants for foods, in particular antioxidants obtained by extracting tea leaves at a temperature of at least 120° C. in instant tea production.

The autoxidation of lipids present in foods is of constant concern to both food manufacturers and consumers, and one of the most common methods used to prevent lipid oxidation is the use of synthetic antioxidants to inhibit the oxidation reaction. It is application. However, due to bathetics and nutritional considerations, very few synthetic antioxidants, such as dotylhydroxytoluene (BHT), 7
``Hylhydroxyanineol (BHA), propyl gallate (pG) and t-butylhydroquinone (TE
HQ) has only been introduced to be applied to food. Even these antioxidants are being tested today by regulatory agencies and consumer activists, and these developments have driven calls to develop new sources of natural antioxidants.

One natural product with excellent antioxidant properties, Rosemary A alone, suffers from a very strong characteristic Herzo flavor that limits its use in certain applications.

Although it is reported in the literature that certain tea extracts, such as tea confectionery, ground tea, waste tea and waste tea, have antioxidant properties, in all the tea extracts described, the antioxidant activity is generally very low. weak, and the application of each extract is limited to only limited types of foods.

To the best of our knowledge, there are no documented studies on the antioxidant properties of instant tea or the intermediate extracts produced during its production.

Surprisingly, it has been found that aqueous extraction of black tea leaves at temperatures between 120 and 210<0>C produces an extract containing appreciable amounts of gallic acid. These extracts have antioxidant activity comparable to or superior to synthetic antioxidant systems and do not suffer from the severe flavor problems of Rosemary AR. Furthermore, these extracts are effective in a much broader range of food systems than tea extracts, which have traditionally been described as having antioxidant activity. Unlike conventional antioxidants, they are soluble in both oil and water, a property that is particularly advantageous when the food system is an oil-in-water emulsion and a water-in-oil emulsion.

Additionally, by soaking uncooked roast beef overnight in a tea extract solution of about 0.25% by weight, these extracts are useful in inhibiting the "reheated" flavor commonly associated with reheated roast beef. I also understood.

Accordingly, the present invention provides a composition comprising a food product susceptible to oxidation of lipids and an extract formed by aqueous extraction of black tea leaves in a process comprising treatment at a temperature of 120-210°C, the amount of extract comprising The extract contains at least 5% by weight of polyphenols, based on the weight of the tea solids, in such an amount that the tea plantation content is between 0.005 and 1.5% by weight, based on the weight of the food product.

Foods that can be stabilized against oxidation include, for example, frying oils and fats, potato flakes, bakery products, meat emulsions, preheated cereals, instant noodles, soy milk, chicken products, emulsion products such as sage, mayonnaise and margarine, Frozen fish, frozen pizza, cheese and animal foods.

Instant tea, for example, Wool 0offee
andTea % April 1972, pp. 54-57, r
The fraction of 1st t
It is routinely produced by hot water extraction of tea confections as described in θa manufacture j. In the present invention, following the same extraction conditions used for instant tea production, the extraction of at least a portion of the tea confectionery is carried out at a temperature of at least 120° C. to obtain a tea extract with valuable antioxidant properties. These extracts and extracted tea cakes or residues after extraction, and instant tea powders have antioxidant properties. For convenience, the term "extract" as used in the present invention includes instant tea powder, extracted tea confectionery and the residue after extraction.

Concentrated extracts containing up to 15% tea solids, especially 4-10% tea solids, have particularly good antioxidant activity.

In one particular method of producing tea antioxidants, black tea leaves are extracted at a temperature of 80-130'O to obtain the initial extract (Fraction I). Remaining leaves are 120-210°C
The second extract (fraction ■) is obtained by centrifugation.

Fractions ■ and ■ are divided into parts and concentrated to about 5 to 1
A 0% tea concentrate is obtained, which is cooled and insoluble tannins are separated therefrom to obtain a water-soluble tea liquor (fraction ■).

All fractions are further concentrated and dried. Preferably, the tea confection is extracted at a temperature of 100-125°C, especially 105-120°C for 10-60 minutes to obtain the extract. Next, the residual tea leaves are crushed and slurried again for 5 to 6 minutes, preferably 20 to 40 minutes, at 160 to 210°C, preferably 145 to 195°C, more preferably 160 to 185°C.
The extraction is advantageously carried out at a temperature of 165-180°C.

Advantageously, the extraction at higher temperatures is carried out under pressure, with preferred working pressures ranging from 1 bar at 130°C to 15 bar at 210°C. The tea residue after this second extraction is removed by centrifugation to obtain fraction ①. in this way,
Fraction ■, Fraction ■, Fraction I, Q
Ruchaka and all of the ultimately produced instant teas, especially fractions ■ and fractions ■, have significant antioxidant activity.

In particular, some antioxidant activity is also present in various extracts, residual confections and also instant teas made by the method described in US Pat. No. 3,451,823.

Excellent antioxidant activity is obtained when the amount of polyphenols is at least 5% by weight, preferably at least 8% by weight on a tea garden weight basis.

The main phenolic components of the tea caddy and the amounts of each usually contained in the extract are gallic acid (0.05-1.5%);
Ebi Chikara Chicken (0,01~0.5%), Kachikin (0,
0.01-0.6%), epigallokanakin (0.01-0.6%), epigallokanakin (0.01-0.6%)
75%), Shrimp Chicken Galate (0.01-1.00
%) and epigallocachangare) (0.01-1.
5%) and all amounts are expressed as % by weight on a tea garden weight basis. The amount of extract contained in the food is preferably such that the tea cup content is [1,008 to i, oo% by weight, based on the weight of the food].
, preferably 0.02 to 0.75% by weight, especially 0.05%
~O-5ffi amount%. Tea extract exhibits antioxidant synergy with ascorbic acid or lecithin in foods.

The ascorbic acid or lecithin carrier used in the synergistic mixture is between 0.02 and 2.00%, preferably between 0.05 and 1.00% by weight of food, while the amount of extract is advantageously in solids. Content is 0.01 to 0-5 nails according to food weight standards
ft%.

In a preferred embodiment of the invention, the tea extract can be extracted, for example by partitioning, with a water-immiscible organic solvent that is capable of extracting at least some of the polyphenols from the extract. Examples of such solvents are petroleum ether, pentane, diethyl ether, hexane, ethyl propionate, ethyl acetate, methyl iso-butyl ketone or halogenated hydrocarbons such as Freon. The extracted polyphenols are then separated by removal of the solvent, for example in a rotary evaporator, reconstituted with water and lyophilized. Such polyphenol extracts have excellent antioxidant activity and oil solubility relative to the tea extracts from which they are extracted.

In another aspect of the invention, the Fraction I extract contains 160
at a temperature of ~210C, preferably 160-2100C,
For example, it is heated for 10 to 60 minutes to obtain an extract with improved antioxidant efficacy.

In another aspect of the invention, the tea extract is treated with tannase to increase antioxidant activity. The treatment with tannase is preferably carried out at a pH of 4.0 to 5.5, particularly 4.5 to 5.0. The amount of tannase used to treat the tea extract is not critical, but amounts ranging from 0.02 to 1, oxz volume % on a tea solids weight basis are generally effective, advantageously on a tea extract M basis. Amounts of 0.05 to 0.5% by weight are used.

The synergistic antioxidant effect with ascorbic acid is particularly noteworthy when the tea extract is treated with tannase, especially at low levels of application, e.g. 0.02-0.05% solid weight on food weight basis.

The following section further illustrates the invention.

Example 1 Black tea leaves were extracted at a temperature of 110-120°C for 60 minutes to obtain Fraction I. The residual confectionery was ground into a slurry and then extracted for an additional 60 minutes at 190° 0111 bar pressure. This slurry is centrifuged and the supernatant is fractionated.■
It was recovered as. Next, the mixture of fractions ■ and fraction ■ was concentrated to obtain a 5-10% tea concentrate.
This was cooled to a temperature of 15°C to precipitate the insoluble tannins.

Next, the tea liquid was centrifuged to remove insoluble tannins and fraction ① was collected.

Samples of Fraction 1 and Fraction 2, respectively, were added to separate 100y batches of chicken fat in such amounts that the tea garden content of each batch was 0.05% by weight based on chicken fat weight. Furthermore, a mixture of fraction Ⅰ and ascorbic acid (AA) was further added to 100.9 batches of chicken fat, where fraction Ⅰ had a patch tea garden content of 0.10% by weight based on chicken fat weight;
The amount of ascorbic acid is such that it is 0.05% by weight based on chicken fat weight. For comparison, 0.01. ! i
' of BHA was added to a further 100g batch of chicken fat. Antioxidant activity of chicken fat at 100℃, J, Fra
rFoodTechnOIOg71982.36 volume by nk, , T, Ge1l and R-Frea80,
Modified Ranc which is an accelerated oxidation test described in "No. 6, page 71"
It was measured by the imat method. The oxidative stability of chicken fat was measured by the induction period (IP), which is the period required for fat to become rancid.

To facilitate data comparison, the antioxidant index (AI
) was used to report the effectiveness of antioxidants. In the test, frozen chicken fat was melted by low heat directly on top of the stove. The test antioxidants were added directly to a 100 g sample of molten fat and homogenized. Nine samples of control chicken fat and then antioxidant-containing chicken fat were placed in Rancimat reaction vessels for accelerated oxidation testing. The test temperature was 110°C instead of 100°C as specified in the Rancimat method above. This was the only modification made to the Rancimat method. The air flow rate was 20t/hour. The results are shown in Table IK.

Table I Fraction ■ 3.6 Fraction I 5.0 Fraction ■ and AA 6.4 EHA 6.0 These results showed that the antioxidant activity of the tea extract could be comparable to that of commercial synthetic antioxidants.

Example 2 Fraction (1), fraction (2), residual confectionery and fraction (2) prepared as described in example 1 were added to chicken fat at various concentrations and tested exactly in the same manner as described in example 1. Antioxidant activity (AI) values for various concentrations expressed as % tea solid content in chicken fat are shown in Table H: Table n Fraction I 1.5 1.8 3.4 - Fraction n 3.6 6. 2 1ro, 2 15.6 residual tea leaves 1.0 1.6 3.0 2.8 Fraxian anl s
, o a, o ia, o 21 - Finstand Tea Powder 1.8 2.2 4.6 7.3 No flavor from the tea extract was imparted to the chicken fat even at 1% concentration.

Example 6 Individual samples of fraction ■ were prepared by the method described in Example 1,
Soybean lecithin and mixtures thereof were added to chicken fat at the concentrations shown in Table 1 and tested exactly in the same manner as described in Example 1. The induction period of chicken fat without additives, the induction period of chicken fat with specific additives, and the % interaction of the mixture of fraction ■ and soybean lecithin are shown in Table ■.

Table ■ Control 1. o- Fraction n, 500 ppm 3-0 -* Lecithin + 500 ppm 1.2 - Fraction...
, 500ppm and lecithin + 500ppm4.
3 33-3 lecithin, 1000 ppm, 1.4
- Fraction lI r 500 ppm and lecithin, 1000 ppm, 4.9 filtration 8.5 * 0e
ntrolex f lecithin, Central 5o
ya soil L = induction period of substrate IA = - induction period of blown antioxidant XS = induction period of synergist IM = - induction period of blown antioxidant/synergist Example 4 Fraction produced by the method described in Example 1 and Fraction H samples were each made into 6% aqueous solutions. Two volumes of ethyl acetate were added to each solution to form two immiscible layers.

Organic N was collected and the extraction procedure was repeated twice. The pooled organic layers were rotary evaporated and the residue was lyophilized. The yield was 61% for fraction ■ and 9% for fraction ■.

) fraction 11 fraction ■, organic extract of fraction 1 (fraction IA) and fraction ■
A sample of the organic extract (fraction l[A) of
It is added to chicken fat at a solids content of ppm to increase the antioxidant index (
A1) was determined as described in Example 1. The results are shown in Table 1 and illustrate the improved antioxidant activity of the organic extract compared to the aqueous extract.

Table ■ Fraction 12.1 Fraction ■6.8 Fraction IA 7.8 Fraction It A 11.6 Example 5 The sample of fraction ■ produced by the method described in Example 1 was 19
Heated to 0°C for 60 minutes. Samples of Fraction I and Treated Fraction I were added to chicken fat at a solids content of 500 ppm and the antioxidant index was determined as described in Example 1;
2.4 for fraction I and 4 for fraction ■
．． 1 showed an improvement of 7 layer%.

Example 6 A sample of fraction ■ produced by the method described in Example 1 was
Enzyme Devel at pH 4,5 for 1 hour at °C.
Plaque 9 obtained from Op-ment Company, NY, NY
321 weight basis with 0.1% tannase. Samples of fraction ■ and tannase-treated fraction I were added to chicken fat at a solids content of 500 ppm;
The antioxidant index determined by the method described in Example 1 is fraction I.
1.5 for the case and 2 for the tannase-treated fraction ■.
8, it is found that tannase treatment almost doubles the antioxidant activity of the fraction.

Example 7 Samples of a mixture of fraction ■ produced by the method described in Example 1, fraction I treated with tannase pressure as described in Example 6 and 85 parts of tannase-treated fraction ■ and 15 parts of ascorbic acid were prepared with solids content concentrations shown in Table V. was added to another sample of chicken fat. Antioxidant index of each sample (
AI) was determined by the method described in Example 1, and the A
I values are shown in Table V.

Table ■ Fraction I 1.2 1.4 1.8 2.7 3
．． 4 Tannase-treated fraction I 1.6 2.5 3.4 4.6 4
．． 7 Tannase-treated fraction I+ Ascorbic acid 3.5 4.5 4.8 5.8 7
．． 1 These results show that there is excellent synergy between tannase-treated Fraction I and ascorbic acid, especially at solid concentrations of 0.025% and 0.05%.

EXAMPLE 8 The effectiveness of Fraction ■ and Solvent Extracted Fraction ■ prepared in Example 4 of the present invention was determined by mixing each extract at the solid concentrations shown in Table V with 1000.9 portions of fresh ground pork in a Hobart mixer (Model Nr, Tested on pork by mixing on set 2 for 6 minutes in K5-A). Fraction ■ was added to 20 g of water before mixing with pork, while solvent extracted fraction ■ was 2.5+ul! of ethanol and then added to 2Qml of 71c to aid in dispersion. The tea antioxidant of the present invention is a fat-soluble antioxidant Rosema IJ-A.
'R and a mixture of BHA and BIT. These were mixed with 2-5ml of ethanol and then added to 3ml of 2A water before addition to the pork. A 25 g portion of each batch of pork with antioxidants and 25 g portions of freshly ground meat without added antioxidants were packaged in air permeable plastic film and stored at 4°C for one week. Antioxidant effectiveness was evaluated by a sensory evaluation panel and the results are shown in Table V1.

Table ■1 Control (no antioxidant added) 5 Altered, rancid fraction n
(101000pp 2 fresh aromatic solvent extract (
'500ppm) 1 Fresh aroma o-7: Ma+)-
AR (500ppm) 4 Rosemary odor EHA (
10100pp and BIT (IUOppm) 3 Slightly Offensive Example 9 The effectiveness of the solvent extracted fraction H prepared in Example 4 of the invention was shown to be 25%
Tested on both pork and beef at a solids concentration of 0 ppm. The solvent extracted fraction ■ is mixed with 2.5-m of ethanol and then 20 m/! water and then mixed with the meat in a Hobart mixer (Model Nr, 5-A) for 6 minutes on setting 2. A 2'5N portion of each batch of pork and beef with solvent extracts and a 25Il control portion of pork and beef without added antioxidants were packaged in air permeable plastic film and stored at 4°C for 8 days. As a general indicator of the effectiveness of antioxidants, T, Am0110h
em, Soc.

It was evaluated by the chemical TEA (thiobarbic acid) method according to the method of Tarladgis et al., 37, 44, 1960. The results shown in Table 1 clearly demonstrate the excellent antioxidant activity of the solvent extract of the present invention.

Table ■1 Pork (control) 0.44 Butcher solvent extract 0.22 Beef (control) 1.27 Beef + solvent extract 0.68 *per 100g sample ■ Malonaldehyde agent shallow
Continued from Hajime Mura's 1st page ■Int, C1,' Identification symbol Internal serial number priority claim 01 Yu 4 moves June 14th [Phase] United States (US) ■62
07 Inventor: Laura Jay, Cha, United States of America, New Breston, Connecticut, Uni Lake Waramaug (no street address)

Claims (1)

[Scope of Claims] (1) A composition containing a tea extract produced by hot water extraction of foods and black tea leaves that are susceptible to oxidation, the extraction method being a treatment at a temperature of 120 to 210°C. The extracted amount is 0 according to food weight standards.
．． 0.005 to 1.5% by weight, and the extract contains at least 5% by weight of polyphenols on a tea plantation weight basis. (2) Red tea leaves are extracted at a temperature of 100-125℃ to obtain the first extract (fraction 1), and the residual odor is 160-125℃.
The second extract (fraction ■
) and these extracts are concentrated together to obtain a tea concentrate of about 5-10%, which is cooled and the insoluble tannins are separated therefrom to obtain a fraction (■). A composition according to scope 1. (3) The composition of claim 1, wherein the concentrated aqueous extract contains 4 to 10% tea solids based on the weight of the extract. (4) The composition according to claim 1, wherein the antioxidant extract is fractions ① and ①. (5) The composition according to claim 1, wherein the amount of extract in the food is such that the tea garden content is 0.008 to 0.75% by weight based on the weight of the food. (6) The composition according to claim 1, which contains ascorbic acid or lecithin in an amount of up to 2% by weight based on food coulometric standards. The composition according to claim 1, wherein the tea extract is further extracted with a water-immiscible organic solvent capable of extracting at least some polyphenols from the extract. (8) Fraction (1) The composition according to claim 2, wherein the extract is heated at a temperature of 130 to 210° C. (9) The composition according to claim 2, characterized in that the tea extract is treated with tannase. The composition according to item 1.