JP4997087B2 - Cakes - Google Patents

Description

  The present invention relates to cakes containing catechins.

  Catechin is known to have physiological functions such as an α-amylase activity inhibitory action and a cholesterol absorption inhibitory action in addition to the generally known function as an antioxidant (see Patent Documents 1 and 2). In recent years, it has been studied to be incorporated into various foods. As such catechins, those derived from plants such as tea, grapes, apples and soybeans are widely used since they are added to food.

  On the other hand, cakes such as sponge cakes, butter cakes, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheese cakes and steamed cakes are required to be light, moist and have a good texture. Therefore, as a technique for that purpose, blending of emulsifiers, fats and oils, sugars, etc., blending of emulsions composed of these materials, and the like are performed.

Under such circumstances, various cakes blended with tea extract and the like have been proposed so far, but it has been difficult to blend in large amounts due to the taste peculiar to catechin such as astringency. Patent Document 3 discloses an example of blending 0.6 parts by weight of tea polyphenol with respect to 100 parts by weight of the cake premix, but it is said that astringency is remarkably remarkable. A technique for improving the flavor by using a neutral lipid in combination is disclosed. However, the combined use of a polyhydric alcohol fatty acid ester and a neutral lipid is a restriction on the blending, and therefore a flavor improving technique with a higher degree of freedom has been demanded.
JP-A-60-156614 JP-A-3-133828 JP 2001-309964 A

In order to obtain the physiological action of catechin, for example, a tea extract as described above is blended in a large amount so as to be 0.7 parts by weight or more as catechins with respect to 100 parts by weight of flour mainly composed of flour. Is produced, the bitterness, astringency and the like derived from the extract are further generated, so that the flavor is lowered and the bulk is also low. It has also been found that there is a problem that the brightness of the obtained cake is low.
Therefore, an object of the present invention is to blend a physiologically desirable large amount of catechins of 0.7 parts by weight or more as catechins with respect to 100 parts by weight of flour mainly composed of wheat flour, and the texture, lightness, The object is to provide cakes having a good flavor.

  The present inventor has produced cakes using various catechins-containing materials, and has intensively studied the texture, flavor, etc., and the catechins containing catechins / tannins in a weight ratio of 0.81 to 1.10. By using the plant extract and purified product, the catechin-containing plant extract and purified product was added and cooked and cooked so that 0.7 to 7 parts by weight of the catechins was blended with 100 parts by weight of the flour. It was found that cakes with high lightness, a soft mouthfeel that is easy to eat in the mouth when eating, and a cake with a good flavor can be obtained.

  That is, the present invention is a cake manufactured by adding a catechin-containing plant extract purified product and cooking by heating so that 0.7 to 7 parts by weight of catechins is blended with 100 parts by weight of flour. The ratio of the catechin content measured by high performance liquid chromatography to the tannin content measured by the iron tartrate method (hereinafter referred to as catechins / tannin weight ratio) in the catechin-containing plant extract purified product is 0.81 to 1. .10 cakes are provided.

  The cakes of the present invention have little bitterness, astringency, and astringent taste, high brightness, and the original flavor of the cake (for example, butter flavor and egg flavor, despite the presence of a large amount of catechins. ) Is also good, has a mouthfeel that is easy to eat in the mouth when eating, and has a light and soft texture required as a cake.

  The cakes of the present invention are one of the auxiliary materials so that the catechins are blended in an amount of 0.7 to 7 parts by weight with respect to 100 parts by weight of the flours (A). A certain catechin-containing plant extract purified product (B) is added and cooked for cooking.

In the present invention, catechins mean non-polymer catechins, and non-epimeric catechins such as catechin, gallocatechin, catechin gallate, and gallocatechin gallate; and epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin A collective term for epi-catechins such as gallate.
Further, in the present invention, tannin includes condensed tannin and hydrolyzable tannin in addition to the catechins described above.

  The amount of catechins in the present invention is a value measured by high performance liquid chromatography under the conditions described in the examples, and the amount of tannin is a value measured by the iron tartrate method under the conditions described in the examples.

The cakes of the present invention are manufactured by adding (B) a catechin-containing plant extract purified product such that catechins are blended in an amount of 0.7 to 7 parts by weight with respect to 100 parts by weight of flour. The amount is preferably 0.8 parts by weight or more, more preferably 1 part by weight or more, and further preferably 2 parts by weight or more from the viewpoints of flavor, physiological effect, lightness, volume expansion and texture, and antioxidant effect. preferable. The upper limit is preferably 6 parts by weight or less, more preferably 5 parts by weight or less, and particularly preferably 3 parts by weight or less from the viewpoint of bitterness and astringency. That is, it is preferably 0.8 to 6 parts by weight, particularly 1 to 5 parts by weight, and more preferably 2 to 5 parts by weight.

  In the present invention, a catechin-containing plant extract purified product having a catechin / tannin weight ratio of 0.81 to 1.10 is used. When the purified product is used, the brightness of the cakes is high, the volume expansion coefficient is good, and the mouth lip is higher than when using a catechin / tannin weight ratio outside the range of 0.81 to 1.10. This is because the taste is good and easy to eat, and the bitterness, astringency, etc. are further reduced and the flavor becomes good.

  The catechin / tannin weight ratio of the catechin-containing plant extract purified product (B) blended in the cakes of the present invention is 0.81 to 1.10, particularly from the point of flavor and color tone, and 0.82 to 1 10 is preferable, and 0.85 to 1.10. If the weight ratio of catechins / tannin is lower than 0.81, it is preferable to add a large amount of other composites to mix catechins, which adversely affects workability and cake quality, particularly flavor. Absent.

  In addition, the catechin-containing plant extract purified product (B) preferably has a gallate body ratio of 75% by weight or less. Here, the percentage of gallate body means the amount of gallate body in all catechins expressed in weight%, and in all catechins, as described above, catechin gallate, gallocatechin gallate, epicatechin gallate and It is calculated from the presence of gallate bodies such as epigallocatechin gallate and non-gallate bodies such as catechin, gallocatechin, epicatechin and epigallocatechin. By using catechins having a gallate content of 75% by weight or less, it becomes easy to obtain cakes having high brightness, good volume expansion coefficient, good texture, and good flavor. A more preferable gallate body ratio is 5 to 70% by weight, further preferably 10 to 65% by weight, further preferably 20 to 60% by weight, further preferably 20 to 45% by weight, and more preferably 20 to 40% by weight. % Is particularly preferred.

  Further, the catechin concentration of the catechin-containing purified plant extract (B) is preferably 40% by weight or more, more preferably 41 to 95% by weight, still more preferably 45 to 90% by weight, particularly preferably 50 to 85%. % By weight.

  Furthermore, the catechins-containing purified plant extract (B) preferably has a low caffeine content from the viewpoint of reducing the caffeine-derived flavor of the cake, and therefore the caffeine / catechins ratio (weight ratio) is: It is preferably 0.20 or less, more preferably 0.10 or less, and particularly preferably 0.06 or less.

  Furthermore, examples of the catechin-containing plant extract purified product (B) include purified products of extracts of tea, grapes, apples, soybeans, etc. Among them, a purified product of green tea extract is preferable, for example, green tea extract It can be obtained by purifying the concentrate of green tea extract. Here, the green tea extract concentrate specifically includes an aqueous solution of the green tea extract concentrate, a mixture of the green tea extract and the green tea extract, or a powder of the green tea extract. . The green tea extract concentrate mentioned here is a product obtained by increasing the concentration of catechins by partially removing water from a solution extracted from green tea leaves with hot water or a water-soluble organic solvent. , Aqueous solutions, slurries, and the like. Green tea extract refers to an extract that is not subjected to concentration or purification operations. Examples of commercially available concentrates of green tea extract include Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon” and the like.

A method for preparing a catechin-containing plant extract purified product (B) by purifying the concentrate of these green tea extracts is produced by suspending the concentrate of green tea extract in water or a mixture of water and an organic solvent such as ethanol. In this method, the precipitate is removed, and then water and the organic solvent are distilled off.
In addition to the above-described precipitation removal treatment, (i) a method of adding and treating at least one selected from activated carbon, acid clay and activated clay to the green tea extract; (ii) tannase treatment of the green tea extract And (iii) a method of treating a green tea extract with a synthetic adsorbent.
The catechin-containing plant extract purified product (B) is a further refined product obtained by concentrating an extract extracted from tea leaves with hot water or a water-soluble organic solvent such as ethanol, or a product obtained by directly purifying the extract. It may be.

  The form of the catechin-containing plant extract purified product (B) may be any of liquid, slurry, powder, etc. In the case of cakes, when dough is prepared only with eggs without adding water, Even so, the amount is often small, and adding excess water is not preferable from the viewpoint of adjusting the dough viscosity. For example, excess water makes it necessary to reduce the composition of the egg, resulting in adverse effects such as impairing the egg's inherent contribution to the flavor and texture. Therefore, it is preferable to use a powder form having a moisture content of less than 10% by weight.

In the cakes of the present invention, flour (A) is used as a main raw material, and in addition to catechins-containing plant extract purified product (B) as an auxiliary raw material, oil and fat (C), sugar (D), yeast, yeast food, Water, dairy products, salt, seasonings (sodium glutamate and nucleic acids), preservatives, fortifiers such as vitamins and calcium, proteins, emulsifiers, amino acids, chemical swelling agents, pH adjusters, flavors, pigments, raisins, etc. Dried fruits, nuts, wheat bran, whole grain flour, chocolate and chocolates can be used as appropriate.
The cakes of the present invention preferably contain 0.1% by mass or more of catechins. 0.15 mass% or more is more preferable, and 0.2 mass% or more is still more preferable. By containing a large amount of catechins, the physiological action of catechins can be obtained more efficiently. Moreover, 3 mass% or less is preferable from a viewpoint of taste, and, as for content of catechin, 2 mass% or less is more preferable.

  The flours (A) used in the present invention can be blended as long as they are usually used for cakes, and starches derived from wheat flour, rice, corn, waxy corn (waxy corn), tapioca, and the like. Processed starches and the like. As flour, soft flour is mainly used. In general, the classification of wheat flour is defined by the amount of protein in the flour, and the flour flour is defined as 6.5-8%.

  Oils and fats (C) can be blended as long as they are usually used for cakes, and may be animal or vegetable, and have plasticity such as butter, lard, margarine, shortening, liquid oil Alternatively, a wide variety of oils such as hydrogenated hydrogenated oils (solid fats) and transesterified oils can be used alone or in combination. The amount of the fat (C) is preferably 2 to 300 parts by weight, more preferably 5 to 200 parts by weight, particularly 10 to 100 parts by weight with respect to 100 parts by weight of flour. From the viewpoint of foam stability and texture of the finished cake.

As sugar (D), if it is normally used for cakes, it can mix | blend. Specifically, monosaccharides such as glucose, fructose, galactose; disaccharides or polysaccharides such as maltose, sucrose, maltose, starch syrup, isomerized sugar, invert sugar, cyclodextrin, branched cyclodextrin, dextrin; starch hydrolysate Reducing sugars such as can be used. These can be used alone or in combination of two or more. The blending amount of the saccharide (D) in the present invention is preferably 50 to 300 parts by weight, more preferably 75 to 250 parts by weight, particularly 90 to 200 parts by weight with respect to 100 parts by weight of flour. It is preferable from the point.
As other sweeteners, sugar alcohols such as sorbitol, maltitol, and xylitol; sucralose, aspartame, acesulfame potassium, and the like can be used.

  The protein is preferably added for nutritional enhancement and texture improvement. As the protein, from the viewpoint of improving the texture, any protein that exhibits viscosity when dissolved in water may be used, and examples thereof include milk proteins and animal and vegetable proteins. Examples of milk proteins include sodium casein, calcium casein, rennet casein, milk casein, milk whey, lactalbumin, lactoglobulin and the like. These proteins may be used alone or in a mixture of two or more selected from them. The amount of protein in the present invention is preferably 0.01 to 20 parts by weight, more preferably 0.1 to 15 parts by weight, particularly 0.5 to 10 parts by weight, based on 100 parts by weight of flour. And preferred in terms of flavor.

As an emulsifier, what is normally used for cakes can be mix | blended, For example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, a lecithin derivative, etc. are mentioned. These emulsifiers may be used alone, but use in a mixed system of two or more selected from these improves the dispersibility of the emulsifier itself and improves workability and texture, especially aging during storage Preferred for reasons of achieving prevention. The blending amount of the emulsifier in the present invention is preferably 0.01 to 15 parts by weight, more preferably 0.1 to 10 parts by weight, particularly 0.2 to 7 parts by weight with respect to 100 parts by weight of flour. It is preferable from the viewpoint of improvement and prevention of aging during storage.
Furthermore, in order to more effectively express the foaming property and foam stability by the emulsifier, it is preferable to improve the dispersibility of the emulsifier. Therefore, the emulsifier is preferably used in an emulsified form with saccharides, fats and oils and the like. An emulsifier, a saccharide and an oil / fat in an emulsified form are generally called and used as a foamable preparation or a foamable oil / fat. As the composition of this foamable oil and fat, 5 to 30% by weight of emulsifier, 5 to 40% by weight of saccharide, 5 to 30% by weight of fat and oil and 5 to 40% by weight of water are foamable and foam stable. From the viewpoint of sex.

  The cakes referred to in the present invention is a general term for those obtained by adding dough to flour such as wheat flour as a main raw material and preparing the dough by adding an appropriate amount of egg or water and cooking by heating such as baking. . Specifically, sponge cakes, butter cakes, chiffon cakes, roll cakes, Swiss rolls, busses, baumkuchens, pound cakes, cheese cakes, steamed cakes and the like are mentioned. The present invention can also be applied to buns, donuts, hot cakes, dorayaki, Imagawa bakery and other confectionery obtained by subjecting the dough to a heating process such as baking. Is also included.

  The cakes of the present invention usually include a raw cake with a expiration date of 3 to 4 days and a half-life cake with a expiration date of 1 to 6 months.

  Examples of the method for producing cakes of the present invention include an all-in-mix method, a separate method, and a co-standing method that are generally performed. The cooking conditions are appropriately determined depending on the type of cake.

(Measurement method of non-polymer catechins)
The measurement of non-polymer catechins in the catechin preparation was carried out by diluting the catechin preparation with distilled water, filtering with a filter (pore size: 0.8 μm), and then using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. Used, packed column for octadecyl group-introduced liquid chromatograph L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Evaluation and Research Institute), and used liquid A and liquid B at a column temperature of 35 ° C. The gradient method was used. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm.

(Measurement method of catechins in cakes)
15 g of lyophilized cakes were collected and subjected to shaking extraction twice with 30 mL and once with 20 mL using a mixed solution of methanol and oxalic acid at a concentration of 0.5 mg / mL (weight ratio 8: 2). I did it. Each extraction time was 10 minutes. Thereafter, the extraction solution was centrifuged (conditions: 2500 r / min, 5 minutes). The supernatant liquid after centrifugation was filtered with a cotton plug to obtain an analysis sample solution. Using the obtained analysis sample solution, quantification was performed according to the above-mentioned “Measurement of non-polymer catechins”.

(Measurement method of tannin)
Tannin is measured by the iron tartrate method, using ethyl gallate as a standard solution, and calculated as a converted amount of gallic acid (Reference: “Green Tea Polyphenol” Functional Material Effective Use Technology Series No. 10). Color 5 mL of the sample with 5 mL of iron tartrate standard solution, dissolve in 25 mL with a phosphate buffer, measure the absorbance at 540 nm, and obtain tannin from a calibration curve with ethyl gallate.
Preparation of iron tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium / potassium tartrate are made up to 100 mL with distilled water.
Preparation of phosphate buffer: A 1/15 mol / L disodium hydrogen phosphate solution and a 1/15 mol / L sodium dihydrogen phosphate solution are mixed and adjusted to pH 7.5.

(Measurement method of caffeine)
The following equipment was used.
HPLC (manufactured by Hitachi, Ltd.)
Plotter: D-2500, Detector: L-4200
Pump: L-7100, Autosampler: L-7200
Column: lnersil ODS-2, inner diameter 2.1 mm × length 250 mm

The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 1.0 mL / min
UV absorption photometer detection wavelength: 280nm
Eluent A: 0.1 mol / L acetic acid aqueous solution, eluent B: 0.1 mol / L acetic acid acetonitrile solution concentration gradient condition (volume%)
Time (min) Eluent A Eluent B
0 97 3
5 97 3
37 80 20
43 80 20
43.5 0 100
48.5 0 100
49 97 3
62 97 3

The retention time for caffeine was 27.2 minutes.
From the area% obtained here, the weight% was obtained from the standard substance.

(Measurement method of moisture content of catechin preparation)
Weigh 2 to 3 g of the catechin preparation and use the difference in weight before and after placing it in a thermostat set at 105 ° C. for 2 hours as the amount of water. It was.

Production example (green tea extract concentrate: polyphenone HG)
The concentration of non-polymer catechins in the solid content was 33.7% by weight.
The gallate content was 51% by weight.
The weight ratio of non-polymerized catechins / tannin was 0.69.

(Catechin preparation (i) POL-JK manufactured by Mitsui Norin)
The concentration of non-polymer catechins in the solid content was 30.6% by weight.
The gallate content was 50% by weight.
The weight ratio of non-polymerized catechins / tannin was 0.80.
The water content of the catechin preparation (i) was 6.8% by weight.

(Manufacture of catechin preparation (ii))
200 g of green tea extract concentrate (Polyphenone HG, manufactured by Tokyo Food Techno Co., Ltd.) was dispersed in 800 g of a 68 wt% ethanol aqueous solution under stirring at room temperature and 250 r / min. Was added and stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, refiltration was performed using a membrane filter having a pore size of 0.2 μm. 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2, and the concentration of catechins was adjusted with ion-exchanged water to obtain a purified green tea extract concentrate. . Further, this was freeze-dried to obtain a powdery catechin preparation (ii).
The concentration of non-polymer catechins in the solid content of the catechin preparation (ii) was 42.3% by weight.
The weight ratio of non-polymerized catechins / tannin in the catechin preparation (ii) was 0.81.
The gallate body ratio of the catechin preparation (ii) was 51% by weight.
The water content of the catechin preparation (ii) was 5.4% by weight.

(Production of catechin preparation (iii))
200 g of a green tea extract concentrate (polyphenone HG, manufactured by Tokyo Food Techno Co., Ltd.) was dispersed in 800 g of a 95 wt% aqueous ethanol solution at a normal temperature of 250 r / min under stirring conditions, and 100 g of acidic white clay Mizuka Ace # 600 (produced by Mizusawa Chemical Co., Ltd.) Was added and stirring was continued for about 10 minutes. Then, it filtered with No. 2 filter paper. Thereafter, 20 g of activated carbon was added and filtered again with No. 2 filter paper. Next, refiltration was performed using a membrane filter having a pore size of 0.2 μm. 200 g of ion-exchanged water was added to the filtrate, ethanol was distilled off at 40 ° C. and 0.0272 kg / cm 2, and the concentration of catechins was adjusted with ion-exchanged water to obtain a purified green tea extract concentrate. . Further, this was freeze-dried to obtain a powdery catechin preparation (iii).
The concentration of non-polymer catechins in the solid content of the catechin preparation (iii) was 62.5% by weight.
The weight ratio of non-polymerized catechins / tannin in the catechin preparation (iii) was 0.94.
The gallate content of the catechin preparation (iii) was 51% by weight.
The water content of the catechin preparation (iii) was 3.2% by weight.

(Manufacture of catechin preparation (iv))
Add 45 kg of 88 ° C hot water to 3 kg of green tea leaves (from Kenya, large-leaf seeds), extract with stirring for 60 minutes, perform coarse filtration through a 100 mesh wire mesh, and then centrifuge to remove fines in the extract To obtain 36.8 kg of “green tea extract” (pH 5.3) (concentration of non-polymer catechins in the green tea extract = 0.88 wt%, gallate body ratio of the green tea extract = 51.6 wt. %, Caffeine 0.17% by weight). A part of the green tea extract was lyophilized to obtain a catechin preparation (iv). Non-polymer catechin concentration in solid content of catechin preparation (iv) = 32.8 mass%, gallate body ratio of catechin preparation (iv) is 51.6 mass%, caffeine / catechin of catechin preparation (iv) The ratio was 0.193.

(Production of catechin preparation (v))
Add 45 kg of 88 ° C hot water to 3 kg of green tea leaves (from Kenya, large-leaf seeds), extract with stirring for 60 minutes, perform coarse filtration through a 100 mesh wire mesh, and then centrifuge to remove fines in the extract To obtain 36.8 kg of “green tea extract” (pH 5.3) (concentration of non-polymer catechins in the green tea extract = 0.88 wt%, gallate body ratio of the green tea extract = 51.6 wt. %, Caffeine 0.17% by weight). This green tea extract is kept at a temperature of 15 ° C., tannase (Kikkoman Tannase KTFH, 500 U / g) is added to the green tea extract at a concentration of 430 ppm, held for 55 minutes, and the solution is heated to 90 ° C. Then, the reaction was stopped by maintaining the enzyme for 2 minutes to deactivate the enzyme (pH 5.2). Subsequently, concentration treatment was performed under reduced pressure concentration to a Brix concentration of 20% under conditions of 70 ° C. and 6.7 kpa, and further spray-dried to obtain 1.0 kg of a powdered tannase-treated catechin preparation (v). Non-polymer catechin content in solid content in catechin preparation (v) is 30.5 wt%, gallate body ratio of catechin preparation (v) is 31.6 wt%, and caffeine / catechin ratio in catechin preparation (v) = 0.183.

(Manufacture of catechin preparation (vi))
100 g of acid clay (Mizuka Ace # 600, manufactured by Mizusawa Chemical Co., Ltd.) was dispersed in 800 g of a 92 mass% ethanol aqueous solution under stirring conditions at room temperature and 250 r / min. After stirring for about 10 minutes, 120 g of catechin preparation (iv), A mixture of 80 g of the catechin preparation (v) was added, and stirring was continued for about 3 hours at room temperature (pH 4.1). Thereafter, the formed precipitate and acid clay were filtered with No. 2 filter paper. To the obtained filtrate, 417 g of ion-exchanged water was added, and the mixture was stirred for about 5 minutes at 15 ° C. and 100 r / min. The mixed solution was separated using a small cooling centrifuge (manufactured by Hitachi Koki Co., Ltd.) to separate the turbid components deposited at an operating temperature of 15 ° C. (6000 rpm, 5 minutes). The separated solution was brought into contact with 30 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.), followed by filtration through a 0.2 μm membrane filter. Thereafter, it was freeze-dried to obtain a catechin preparation (vi).
The catechin preparation (vi) contains 59.5% by weight of non-polymer catechins in the solid content, the gallate body ratio is 44.1% by weight, the catechin / tannin ratio is 0.928, and the water content is It was 4.6% by weight.

(Manufacture of catechin preparation (vii))
85 g of the catechin preparation (v) was dissolved in 8415 g of deionized water at 25 ° C. for 30 minutes (tannase treatment solution). A stainless steel column 1 (inner diameter 110 mm × height 230 mm, volume 2185 mL) was charged with 2048 mL of synthetic adsorbent SP-70 (manufactured by Mitsubishi Chemical Corporation). 8200 g of tannase treatment solution (4 volumes vs. synthetic adsorbent) was passed through column 1 at SV = 1 (h ⁻¹ ), and the permeate was discarded. It was then washed with 2048 mL (1 volume vs. synthetic adsorbent) of water at SV = 1 (h ⁻¹ ). After washing with water, 4096 mL (2 volumes vs. synthetic adsorbent) of 50 mass% ethanol aqueous solution was passed at SV = 1 (h ⁻¹ ) to obtain 4014 g of “resin-treated product 1” (pH 4.58). This extract contained 1.89% by mass of non-polymer catechins, and the gallate content of the non-polymer catechins composition was 36.2%. Moreover, it was 0.281 mass% of caffeine. The non-polymer catechins in the solid content of the tea extract was 60.1% by mass. Next, 8.5 g of granular activated carbon Taiho SGP (Futamura Chemical Co., Ltd.) was packed in a stainless steel column 2 (inner diameter 22 mm × height 145 mm, volume 55.1 mL). 1000 g of “resin-treated product 1” was passed through column 2 at SV = 1 (h ⁻¹ ) (the amount of activated carbon was 0.4 relative to the tannase-treated green tea extract). Further, the product was freeze-dried to obtain a catechin preparation (vii). This catechin preparation (vii) contains 77.6% by weight of non-polymer catechins in the solid content, the gallate content is 26.1% by weight, the catechin / tannin ratio is 1.072, and the water content is 3.7% by weight.

Examples 1-8 and Comparative Examples 1-3
<Preparation of cake>
Cakes of Examples 1 to 8 and Comparative Examples 1 to 3 were prepared by the following method using the raw materials in the amounts shown in Table 1.
1) Weigh the marished gold, egg, corn oil, and water in a coat mixer (Can Tho mixer, model CS type 10 (manufactured by Kanto Blender Kogyo Co., Ltd.)), and stir the egg at high speed for 10 seconds using a whipper. I crushed it.
2) The weighed sucrose and catechin preparations were added to 1) above, and the mixture was stirred at low speed for 30 seconds and medium speed for 2 minutes.
3) Soft flour and baking powder were added to 2) above, and the mixture was stirred at low speed for 30 seconds and then at high speed until the target dough specific gravity (0.50) was reached.

4) Paper was drawn into a No. 6 cake mold, 300 g of the dough was poured onto it, and baked in an oven at 180 ° C. for 40 minutes to prepare a cake.
5) The cake after baking was taken out of the mold, cooled on a net at room temperature for 20 minutes, placed in a plastic box, and stored in a state covered with a polyethylene bag at 20 ° C. for 1 day.
The following items were measured and evaluated for the dough and cake. The results are shown in Table 2. In addition, the catechin content of the cake obtained in Example 2 was 0.21% by mass, and the gallate body ratio was 46% by mass.

<Viscosity measurement conditions>
Using VISCPMETER TV-10 (manufactured by Toki Sangyo Co., Ltd.), at 25 ° C. under conditions of TEST SPEED: 1.5 rpm, FOUR-SPINDLE SET: SPINDLE No. M4, CORD No. 23.

<Evaluation method>
(1) Color difference measurement In order to evaluate the color of the cross section at the center of the laboratory baked cake, the color difference was measured using a spectroscopic color meter (Spectro Color Meter SE2000: manufactured by NIPPON DENSHOKU).
(2) Volume measurement Using a “laser volume measuring device WinVM200” (manufactured by ASTEX), the volume of the cake whose weight was measured in advance was measured, and the cake specific volume was calculated by dividing the obtained volume by the weight. The measurement mode was 2CCD accuracy measurement.
(3) Compressive stress measurement No. 6 cake was sliced at a thickness of 10 mm in the thickness direction, and then sliced at a thickness of 20 mm.
A piece having a thickness of 20 mm × length of 30 mm × width of 30 mm was cut out from the sliced cake and used as a measurement sample.
About the said sample, the stress at the time of compressing 50% to the thickness direction was measured using the texture analyzer EZTest by Shimadzu Corporation.

<Dough workability>
The ease of work when pouring the prepared dough into a mold was evaluated.
○: The dough has fluidity and is easy to be poured into a mold.
Δ: Dough viscosity is high, fluidity is low, and it is difficult to pour into a mold.
X: The dough viscosity is very high and there is no fluidity, so it cannot be poured into a mold.

<Eating texture and flavor sensory evaluation>
A: Almost no problem as in the case of a catechin-free cake.
○: Compared with the catechin-free cake, it is slightly inferior, but still at a good level.
(Triangle | delta): It is a level which can still be eaten although it is inferior compared with a cake without catechin addition.
X: Compared with a catechin-free cake, the level is very inferior and cannot be eaten.

As is apparent from Table 2, the catechin preparations (ii), (iii), (vi), and (vii) blended with the cakes were respectively compared with the comparative catechin preparation (catechin preparation (i )) Is less increased in viscosity than the blended composition, and the ease of pouring the cake dough into the cake mold was good.
In addition, the original bright color of the cake inner phase was maintained, and an improvement in volume was confirmed.
Also in physical properties, there was no increase in hardness seen in the comparative catechin preparation (catechin preparation (i)), and as a result, the softness was improved. Furthermore, in terms of texture, the tendency to clump in the mouth and become difficult to swallow was suppressed, and an improvement in mouthfeel was confirmed.
Furthermore, the egg flavor which is the original flavor of the cake was maintained.
Also in the flavor derived from catechin, compared with the comparative catechin preparation (catechin preparation (i)), there was little appearance of bitterness, astringency and astringency, and the taste was preferable.

Claims (5)

  Cakes produced by adding a catechin-containing plant extract purified product and cooking by heating so that catechins are blended in an amount of 0.7 to 7 parts by weight per 100 parts by weight of flour, the catechin-containing plant Cakes in which the ratio of the catechin content measured by high performance liquid chromatography to the tannin content measured by the iron tartrate method is 0.81 to 1.10.   Cakes of Claim 1 whose catechin content in cake solid content is 0.1-3 mass%.   Cakes according to claim 1 or 2, wherein the catechin-containing plant extract purified product is a purified product of green tea extract.   Cakes according to any one of claims 1 to 3, which are obtained by adding a catechin-containing plant extract purified product in a powder form having a moisture content of less than 10% by weight.   The cake is selected from the group consisting of sponge cake, butter cake, chiffon cake, roll cake, Swiss roll, busse, baumkuchen, pound cake, cheese cake and steamed cake. Cakes described in 1.