Unlock instant, AI-driven research and patent intelligence for your innovation.

Hydrated food

a technology of hydrated food and aqueous solution, which is applied in the field of hydrated food, can solve the problems of reduced content of theanine and decomposition of theanine, and achieve the effect of improving the taste threshold of food, superior preservation and stability of theanine in a long period

Inactive Publication Date: 2015-03-19
TAIYO KAGAKU CO LTD
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0007]An object of the present invention is to provide a hydrated food which contains pyroglutamic acid and theanine and in which a stable content of theanine can be maintained even when the hydrated food is preserved for a long period of time and which can increase the threshold of food and flavor the peculiar taste.
[0008]The inventors made repeated investigations in view of the above objects and found that the content of theanine in a hydrated food was stabilized by the use of pyroglutamic acid in the hydrated food containing theanine. In particular, when pH of the hydrated food ranges from about 2.8 to about 7.5, stable content of theanine can be maintained even though the hydrated food is a beverage or gel-food. Furthermore, the inventors found that the taste peculiar to theanine was reduced even in a solution in which theanine more than a threshold of amino acid is dissolved and food having bitterness could be flavored, thereby basically made the invention.

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.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Hydrated food
  • Hydrated food
  • Hydrated food

Examples

Experimental program
Comparison scheme
Effect test

embodiment 1

Manufacture of Theanine by Enzyme Method

[0065]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.

[0066]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

[0067]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.

[0068]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

[0069]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 m filter, whereby 2 mg / mL L-theanine solution with pH of 2.0 was prepared.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
melting pointaaaaaaaaaa
water contentaaaaaaaaaa
water contentaaaaaaaaaa
Login to View More

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

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a continuation of U.S. application Ser. No. 11 / 911,249, filed Sep. 10, 2008, which in turn is a National Stage application of PCT / JP2006 / 308595, filed Apr. 25, 2006, and claims the benefit under 35 USC §119(a)-(d) of Japanese Patent Application No. 2005-133107, filed Apr. 28, 2005.FIELD OF THE INVENTION[0002]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 OF THE INVENTION[0003]Theanine used in the present invention has effects of mood disorder curing, mind concentration improvin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(United States)
IPC IPC(8): A61K47/22A23L1/305A61K31/195A23L2/66A23L21/10A23L29/20
CPCA61K47/22A23L2/66A23V2002/00A61K31/195A23L1/3055A23L2/52A23L2/60A23L27/70A23L33/10A23L33/175A23L33/18A23L33/185
Inventor KOGISO, SHIZUKAOZEKI, MAKOTOAOI, NOBUYUKI
Owner TAIYO KAGAKU CO LTD