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Hydrated Food

a technology of hydrated food and pyroglutamic acid, which is applied in the field of hydrated food, can solve the problems of reduced theanine content, decomposition of theanine, and few things are generally known about the effects of pyroglutamic acid, and achieve the effect of superior preservation and stability of theanine, and improving the taste threshold of food

Inactive Publication Date: 2009-01-08
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0057]According to the present invention, the dehydrated food can be provided which is superior in a long period preservation and stability of theanine and can improve a taste threshold of food and flavor the food with respect to peculiar taste.

Problems solved by technology

However, when theanine is preserved in a water-soluble liquid composition, theanine is decomposed with progress of time, whereupon there is a problem that a content of theanine is reduced when a hydrated food containing theanine is preserved for a long period of time.
However, few things are generally known about the effects of pyroglutamic acids.

Method used

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Examples

Experimental program
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Effect test

embodiment 1

Manufacture of Theanine by Enzyme Method

[0059]0.3 M glutamine and 1.5 M methylamine hydrochloride were reacted in the presence of 0.3 U glutaminase (commercially available) at 30° C. for 22 hours in a buffer solution of 0.05 M boric acid (pH 11), whereby 225 nm theanine was obtained. Reaction liquid was applied to Dowex 50×8 columnar chromatography and Dowex 1×2 columnar chromatography (both made by Muromachi Chemical Co., Ltd.) thereby to be processed by ethanol, whereby an object substance is isolated from the reaction liquid.

[0060]The isolated substance was applied to an amino acid analyzer (made by Hitachi Co.) and paper chromatography. Since the isolated substance behaved in the same way as a standard substance, it was recognized as L-theanine. When the isolated substance was processed by hydrolysis using hydrochloric acid or glutaminase, glutamine acid and ethylamine were produced in a ratio of 1:1. Thus, since the isolated substance was hydrolyzed by glutaminase, it was shown...

embodiment 2

Extraction of Theanine from Tea Leaves

[0061]10 kg tea leaf (Camellia sinensis) was extracted using heated water and thereafter, the obtained extract was passed through a cation exchange resin (type HCR W-2 made by Muromachi Chemical Industry Co., Ltd.) so as to be eluted by 1N NaOH. Eluted fraction was passed through activated charcoal (Taiko activated charcoal SG made by Futamura Chemical Industry Co., Ltd. The fraction eluted by 15% ethanol was concentrated using an RO film (type NTR 729 HF made by Nitto Denko Corporation). The concentrated eluted fraction was refined by columnar chromatography and then re-crystallized such that 24.8 g theanine was obtained.

[0062]L-theanine (product name: Suntheane made by Taiyo Kagaku Co., Ltd.) and valine (manufactured by Ajinomoto Co. Inc.) were used in the following experiments and production of each composition.

embodiment 3

Theanine Solution Preparation 1

[0063]10 mM citric acid solution and acetic acid were suitable mixed together and prepared so that pH of the mixture became 2.0. 200 mg L-theanine was added to 100 mL of the prepared solution to be dissolved and thereafter passed through a 0.45 um filter, whereby 2 mg / mL L-theanine solution with pH of 2.0 was prepared.

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Abstract

Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine.

Description

TECHNICAL FIELD[0001]The present invention relates to a hydrated food containing as active ingredient pyroglutamic acid and theanine. Furthermore, the invention relates to a hydrated food which can stably maintain a content of theanine during preservation and improve a taste threshold by the presence of pyroglutamic acid in a solution of theanine, glutamine or glutamic acid. Still furthermore, the hydrated food can improve taste peculiar to branched chain amino acids, synthetic sweeteners and peptides.BACKGROUND ART[0002]Theanine used in the present invention has effects of mood disorder curing, mind concentration improving, difficult menstruation suppression, flavor improvement composition and sleep facilitation, and thus, it is known that theanine has beneficial physiological effects. However, in order that the physiological effects may be experienced, 20 cups of tea need to be taken per occasion as an intake for adult. Accordingly, it is substantially impossible to take theanine ...

Claims

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Application Information

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IPC IPC(8): A23J1/00A23L1/05A23L2/38A23L21/10A23L29/20
CPCA23L1/22008A23L1/30A23L1/3051A23L1/3053A23L2/52A61K47/22A23L1/3055A23L2/66A23V2002/00A61K31/195A23L2/60A23L27/70A23L33/10A23L33/175A23L33/18A23L33/185
Inventor KOGISO, SHIZUKAOZEKI, MAKOTOAOI, NOBUYUKI
Owner TAIYO KAGAKU CO LTD
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