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Beverage Packed in Sealed Container

Inactive Publication Date: 2007-10-04
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0011] The inventors found that a beverage could be preserved stably for a long period by blending theanine and quinic acid at a predetermined ratio and achieved the present invention.
[0014] According to the present invention, the beverage contained in the sealed container can suppress occurrence of precipitation for a long period and retain high-level flavor. Furthermore, since the beverage contains high-concentration theanine, the advantage that theanine offers a physiological effect can be expected.

Problems solved by technology

On the other hand, when tea beverage is sealed in a container, there is a problem that a macromolecular component such as pectin, hemicellulose or the like separates out as precipitation during long term preservation.
As a result, there is a disadvantage that a flavor particular to tea is diminished.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

(1) Theanine Preparation 1

[0031] Theanine was prepared based on the technique disclosed as an embodiment in gazette of Japanese Patent No. 2139750. More specifically, 0.3 M glutamine and 1.5 M ethylamine were reacted in the presence of 0. 3U / ml glutaminase (refined from pseudomonas nitroreducens IFO 12694) at 30° C. for 22 hours in a boric acid buffer fluid (Na2B4O7—NaOH, pH 11) , whereby theanine was obtained. Reaction liquid was applied to Dowex 50×8 column chromatgraphy and Dowex 1×2 column chromatography thereby to be eluted by ethanol, whereby theanine was refined. As a result, 5 kg L-theanine was obtained. In the following description, the theanine prepared by the above-described preparing method will be referred to as “theanine 1.”

(2) Theanine Preparation 2

[0032] 1500 kg water was warmed up to 80° C., and 100 kg green tea leaves were added to the warmed water and stirrered for 30 minutes so that tea dregs were removed. Thereafter, filtration and concentrated refinement we...

example 2

(1) Preparation of Tea Beverage:

[0035] Extraction from 1 kg tea leaves of green tea was carried out in 10 liter hot water (60° C.) for 30 minutes and thereafter, solid-liquid separation was carried out by a filtration process, whereby 7 liter green tea extract was obtained.

[0036] Theanine 1, Theanine 2, quinic acid and tea extract powder containing quinic acid were blended together with blending quantities of the respective substances shown by TABLE 1 and put into a polyethylene terephthalate (PET) bottle aseptically after ultra high temperature (UHT) sterilization (sterilization at 135° C. for 3 seconds), whereby a beverage contained in a sealed container was prepared. Thus, 8 types of test beverages (1 to 8) and two types of comparative beverages (9 and 10; comparative example) were prepared.

TABLE 1ComparativeTest beveragebeverage12345678910Theanine 1 (mg)100100300300100300Theanine 2 (mg)5001000Quinic acid (mg)50100501005050Tea extract100010001000powder (mg)Green tea450450450...

example 3

Black Tea Beverage Contained in a Sealed Container

(1) Preparation of Black Tea Beverage:

[0052] Extraction from 1 kg tea leaves of black tea was carried out in 10 liter hot water (60° C.) for 30 minutes and thereafter, solid-liquid separation was carried out by a filtration process, whereby 7 liter black tea extract was obtained.

[0053] Theanine 1, Theanine 2, quinic acid and black tea extract powder containing quinic acid were blended together with blending quantities of the respective substances shown by TABLE 4 and put into a PET bottle aseptically after ultra high temperature (UHT) sterilization (sterilization at 135° C. for 3 seconds), whereby a beverage contained in a sealed container was prepared. Thus, 6 types of test beverages (11 to 16) and two types of comparative beverages (17 and 18; comparative example) were prepared.

[0054] Furthermore, contents of theanine and quinic acid in each beverage were analyzed in the same manner as in the embodiment 2.

TABLE 4ComparativeT...

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Abstract

An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to 300 mg per 500 ml beverage.

Description

TECHNICAL FIELD [0001] The present invention relates to a beverage packed in a sealed container and containing theanine and quinic acid. BACKGROUND ART [0002] Theanine is known as a principal component of deliciousness of green tea and is an important substance as a flavor component of food such as tea. It is pointed out that γ-glutamyl derivative containing theanine acts as a biologically active substance in animals and plants. Particularly for human, it is known that theanine has effects of suppressing and ameliorating various symptoms accompanying diminished homeostasis such as sensitivity to cold, menopausal symptoms, sleep disorder, autonomic imbalance symptoms, etc. (Patent document 1). [0003] An extremely large amount of tea needs to be taken when theanine is taken only from conventional green tea in order that the above-mentioned physiological effect may be developed. Accordingly, a technique for dispensing high-concentration theanine in beverage has been desired in order th...

Claims

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Application Information

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IPC IPC(8): A23F3/00A23L2/38
CPCA23F3/163A23F5/243A23L2/56
Inventor MATSUMOTO, MASAKIOKUBO, TSUTOMU
Owner TAIYO KAGAKU CO LTD
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