U.S. patent application number 11/911249 was filed with the patent office on 2009-01-08 for hydrated food.
This patent application is currently assigned to Taiyokagaku Co., Ltd.. Invention is credited to Nobuyuki Aoi, Shizuka Kogiso, Makoto Ozeki.
Application Number | 20090011108 11/911249 |
Document ID | / |
Family ID | 37307890 |
Filed Date | 2009-01-08 |
United States Patent
Application |
20090011108 |
Kind Code |
A1 |
Kogiso; Shizuka ; et
al. |
January 8, 2009 |
Hydrated Food
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.
Inventors: |
Kogiso; Shizuka; (Yokkaichi,
JP) ; Ozeki; Makoto; (Yokkaichi, JP) ; Aoi;
Nobuyuki; (Yokkaichi, JP) |
Correspondence
Address: |
BURR & BROWN
PO BOX 7068
SYRACUSE
NY
13261-7068
US
|
Assignee: |
Taiyokagaku Co., Ltd.
Yokkaichi
JP
|
Family ID: |
37307890 |
Appl. No.: |
11/911249 |
Filed: |
April 25, 2006 |
PCT Filed: |
April 25, 2006 |
PCT NO: |
PCT/JP2006/308595 |
371 Date: |
September 10, 2008 |
Current U.S.
Class: |
426/573 ;
426/590; 426/656 |
Current CPC
Class: |
A23L 33/10 20160801;
A61K 31/195 20130101; A23V 2002/00 20130101; A61K 47/22 20130101;
A23L 33/175 20160801; A23L 2/52 20130101; A23L 33/185 20160801;
A23L 2/60 20130101; A23L 2/66 20130101; A23L 33/18 20160801; A23L
27/70 20160801 |
Class at
Publication: |
426/573 ;
426/590; 426/656 |
International
Class: |
A23J 1/00 20060101
A23J001/00; A23L 1/05 20060101 A23L001/05; A23L 2/38 20060101
A23L002/38 |
Foreign Application Data
Date |
Code |
Application Number |
Apr 28, 2005 |
JP |
2005-133107 |
Claims
1. A hydrated food characterized by containing (A) pyroglutamic
acid.
2. A hydrated food characterized by containing one or more amino
acids selected from groups comprising (A) pyroglutamic acid, (B)
theanine, glutamine and glutamic acid.
3. A hydrated food characterized by containing one or more amino
acids selected from groups comprising (A) pyroglutamic acid, (B)
theanine, glutamine and glutamic acid, and (C) branched chain amino
acid.
4. A hydrated food characterized by containing one or more amino
acids selected from groups comprising (A) pyroglutamic acid, (B)
theanine, glutamine and glutamic acid, and one or more synthetic
sweeteners selected from a group of (D) acesulfame K, aspartame and
L-phenylalanine.
5. A hydrated food characterized by containing one or more amino
acids selected from groups comprising (A) pyroglutamic acid, (B)
theanine, glutamine and glutamic acid, and (E) peptide.
6. The hydrated food according to claim 1, characterized in that
the hydrated food is a beverage having pH ranging from about 2.8 to
about 7.5.
7. The hydrated food according to claim 1, characterized in that
the hydrated food is a gel food having pH ranging from about 2.8 to
about 7.5.
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 from only tea. Development of a
hydrated food containing theanine has been desired for the purpose
of easily taking theanine. 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.
[0003] Furthermore, when melted into a high concentrated state,
theanine has its peculiar taste though theanine is a highly
seasoned amino acid. Every taste has a threshold, which is the
minimum concentration at which taste sensitivity to a particular
substance or food can be perceived. Theanine has a threshold of 150
mg/100 ml, glutamine has a threshold of 250 mg/100 ml, and glutamic
acid has a threshold of 5 mg/100 ml. Valine has a threshold of 150
mg/100 ml, leucine has a threshold of 380 mg/100 ml, and isoleucine
has a threshold of 90 mg/100 ml. Taste is perceived when the
concentration is equal to or higher than the threshold. The taste
sometimes affects the hydrated food. Furthermore, acesulfame K,
aspartame and L-phenylalanine all of which are synthetic sweeteners
have respective unique bitterness. Some peptides also have
bitterness at about 1000 mg/100 ml.
[0004] On the other hand, for example, patent document 1 discloses
a technique for utilizing pyroglutamic acid as food. As disclosed,
when pyroglutamic acid is contained in a frozen food, a period of
time necessary for freezing and thawing the food is shortened and
freezing denaturation of food can be suppressed. However, few
things are generally known about the effects of pyroglutamic
acids.
[0005] [Patent document] JP-A-H08-47383
DISCLOSURE OF THE INVENTION
Problem to be Overcome by the Invention
[0006] 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.
Means for Overcoming the Problem
[0007] 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.
[0008] More specifically, the present invention is each of the
following (1) to (5):
[0009] (1) A hydrated food characterized by containing (A)
pyroglutamic acid;
[0010] (2) A hydrated food characterized by containing one or more
amino acids selected from groups comprising (A) pyroglutamic acid,
(B) theanine, glutamine and glutamic acid;
[0011] (3) A hydrated food characterized by containing one or more
amino acids selected from groups comprising (A) pyroglutamic acid,
(B) theanine, glutamine and glutamic acid, and (C) branched chain
amino acid;
[0012] (4) A hydrated food characterized by containing one or more
amino acids selected from groups comprising (A) pyroglutamic acid,
(B) theanine, glutamine and glutamic acid, and one or more
synthetic sweeteners selected from a group of (D) acesulfame K,
aspartame and L-phenylalanine;
[0013] (5) A hydrated food characterized by containing one or more
amino acids selected from groups comprising (A) pyroglutamic acid,
(B) theanine, glutamine and glutamic acid, and (E) peptide;
[0014] (6) The hydrated food according to any one of (1) to (5),
characterized in that the hydrated food is a beverage having pH
ranging from about 2.8 to about 7.5; and
[0015] (7) The hydrated food according to any one of (1) to (5),
characterized in that the hydrated food is a gel food having pH
ranging from about 2.8 to about 7.5.
[0016] A pyroglutamic acid used in the present invention is also
known as pyrrolidone carboxylic acid (2-pyrrolidone-5-carboxylic
acid) and is a derivative of amino acid having a molecular formula
of C.sub.5H.sub.7NO.sub.3 and a molecular weight of 129. The
substance is present in sufficient quantity in Steffen's Waste
which is a byproduct in the manufacture of sugar beet. When
L-glutamic acid is hydrolyzed at 175.degree. C., partially
racemized pyroglutamic acid is obtained. Furthermore, when
L-glutamic acid-.gamma.-methyl ester or L-glutamic
acid-.gamma.-ethyl ester is left in methanol saturated with
ammonia, optically pure pyroglutamic acid can readily be obtained.
The obtained pyroglutamic acid has a rhombic column crystal and a
melting point ranging from 159.degree. C. to 160.5.degree. C., and
is an easily water-soluble substance.
[0017] Pyroglutamic acids have conventionally been used as
seasoning (JP-A-2001-299266) and sound hair agent
(JP-A-2001-81013). However, applications to stabilization of
beverage and flavoring have been unknown.
[0018] The pyroglutamic acid used in the present invention can be
used as salt. The salt should not be limited to a specific one and
monovalent, bivalent or trivalent salt can be used. In particular,
it is preferable to use monovalent salt (preferably, potassium
chloride or sodium chloride).
[0019] A pyroglutamic acid obtained by any method is available as
the pyroglutamic acid used in the present invention. For example,
the pyroglutamic acid may be extracted from a plant such as sugar
beet or isolated from a hot-water extract of various animals or may
be a derivative from glutamic acids, glutamine or the like.
[0020] The pyroglutamic acid used in the present invention has a
content ranging from about 0.0003% to about 40% relative to total
mass of the hydrated food.
[0021] Theanine used in the present invention 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.
Methods of making theanine used in the invention include a method
of extracting theanine form tea leaves, a method of obtaining
theanine by organic synthesis reaction (Chem. Pharm. Bull. 19 (7)
1301-1307 (1971)), a method of causing glutaminase to react against
a mixture of glutamine and ethylamine thereby to obtain theanine
(JP-B-H07-55154), a method of culturing culture cells of tea in a
culture medium containing ethylamine and facilitating growth of
culture cells while an amount of theanine stored in the culture
cells is being increased (JP-A-H05-123166), substituting ethylamine
derivative such as monoethylamine hydrofluoride for ethylamine,
thereby obtaining theanine (JP-A-2000-026383) and the like.
Theanine may be obtained from any one of the above-described
methods. Green tea, oolong tea, tea and the like are exemplified as
the leaves of tea. Any one of L-, D- and DL-theanine may be used.
L-theanine is preferable in the invention since it is particularly
recognized as food additives and is economic in use.
[0022] Furthermore, the theanine used in the invention may be any
one of a refined product containing 98% or more of theanine, rough
refined product with content of theanine ranging from 50% to 98%
and extract with content of theanine ranging from 10% to 50%.
[0023] Theanine used in the invention has a high security. For
example, in an acute toxicity test with use of mice, no mice died
and abnormality was found in an ordinary state, weight and the like
even in the case of oral administration of theanine by 5 g/kg.
Furthermore, theanine is known as a principal component of
deliciousness of tea and used as a food additive for use as
gustatory. An amount of theanine to be added is not limited under
the Food Sanitation Law.
[0024] Glutamine in the present invention is a 2-aminoglutalamid
acid and becomes glutamic acid by acid hydrolysis. Glutamine is
classified into polar non-charged side-chain amino acids or neutral
polar side-chain amino acids. Glutamine is one of amino acids
composing protein which is contained in a large amount in
extracellular fluid of animals and is a non-essential amino acid.
However, since a rise of catabolism such as metabolic stress
sometimes renders an amount of glutamic biosynthesis in the body
short, glutamine is treated as quasi-essential amino acid.
Glutamine in the invention is synthesized from glutamic acid by the
action of glutamine synthetase (glutamic acid ammonia ligase, EC
6.3.1.2). However, glutamine may be manufactured by another
manufacturing method.
[0025] Glutamine in the present invention is a 2-aminoglutalamid
acid and was first found from hydrolysate of wheat gluten.
Monosodium glutamate (MSG) which is sodium salt of glutamic acid is
used as a chemical seasoning. Glutamic acid is classified into
acidic polar side-chain amino acids. Glutamic acid is one of amino
acids composing protein and a non-essential amino acid. Glutamic
acid also functions as a neurotransmitter in animal bodies. A sea
tangle, cheese, green tea and the like are known to contain a large
amount of glutamic acid. A mushroom, tomato, sea food and the like
are also known to contain a large amount of glutamic acid.
[0026] Glutamic acid in the invention is synthesized by causing
2-oxoglutaric acid in a citric acid cycle to receive an amino group
from another amino acid by the action of glutamic transferase or by
reverse reaction of degradation of glutamic acid into 2-oxoglutaric
acid and ammonia by glutamate dehydrogenase (EC 1.4.1.3). Glutamic
acid is primarily used for manufacture as an intermediate material
of monosodium glutamate which is a food additive. Since glutamic
acid itself has acidity, neutralized sodium salt is used as a
seasoning.
[0027] Glutamic acid in the invention may be obtained by any one of
methods of producing by amino-acid fermentation of microbe with
molasses or rice, cornstarch and ammonium chloride serving as
materials; obtaining by adding hydrochloric acid to vegetable
albumin such as soybean albumin or gluten and hydrolyzing the
addition in a high temperature atmosphere; extracting, by the
Steffen process, waste molasses produced in the process of making
beet sugar from beet; separating L-glutamic acid from DL-glutamic
acid obtained by carboxylation, cynoamin, or hydration of
acrylonitrile as a material; and amino-acid fermentation of microbe
by the action of coenzyme and enzyme such as glutamate
dehydrogenase, amino transferase or the like with molasses or rice,
cornstarch and ammonium chloride serving as materials.
[0028] Branched amino acid in the invention is Valine, leucine or
isoleucine. The branched amino acid has a structure that a chain of
carbon (methyl group: --CH.sub.3) is branched. These three amino
acids are named generically "branched chain amino acid" (BCAA). The
branched chain amino acid is an essential amino acid and occupies
about 50% of essential amino acids contained in food protein and
about 35% of essential amino acids contained in protein of muscle.
Furthermore, the branched chain amino acid performs an important
role as a material for muscles (protein) of a human body and as an
energy source during physical activities. The branched chain amino
acid is metabolized in muscles. Upon a hard physical activity,
glucide is first used as an energy source. When the glucide has
been consumed, protein in muscles is decomposed into branched chain
amino acids, which are used as an energy source.
[0029] Thus, the branched chain amino acid is easy to be converted
to energy. It is known that the branched chain amino acid
suppresses reduction in muscles and muscle weakness, makes up for
stamina and increases endurance. Furthermore, it is known that the
branched chain amino acid has effects of smoothly reproducing
muscles and suppressing a value of blood lactic acid as a
fatigue-producing substance to prevent muscular fatigue and
suppressing increase in serotonin as neurotransmitter in the brain
to prevent tired feeling and reduction in vigor and powers of
concentration. Valine of the branched chain amino acid is known to
have functions of adjustment of nitrogen balance, promotion of
growth and adjustment of nervous system as well as metabolic
promotion and a function as energy source. Leucine promotes
synthesis of skin, bone and muscle and suppresses degradation of
muscular organization and accordingly has effects of recovering
from fatigue, increasing the physical strength, improving liver
functions and adjusting blood glucose level. Isoleucine is known to
have effects of promoting growth, adjusting functions of nerve
system, expanding blood vessels and improving liver functions.
[0030] Acesulfame K (acesulfame potassium) is an artificial
sweetener made from a material of "diketene" which is also used as
dyes and pigments and synthetic material of pharmaceuticals.
Acesulfame K is 200 times sweeter than sugar and has a high heat
resistance and is stable. Acesulfame K received approval as a food
additive in 2000 in Japan.
[0031] Aspartame in the invention is an ester of aspartic acid,
phenylalanine and methanol and is about 200 times sweeter than
sugar.
[0032] L-phenylalanine in the invention is a glycogenic essential
amino acid and is known to become a synthetic material for a
neurotransmitter of noradrenaline and dopamine in the brain. These
synthetic sweeteners have peculiar bitterness as an aftertaste.
[0033] Peptide in the invention is a polymer of two or more amino
acids and is obtained by synthesis or degradation of protein. The
peptide is natural or synthetic and contains hydrolysate of protein
and fraction thereof. The peptide is a simple or a mixture of them
or a mixture of amino acid and peptide.
[0034] As the hydrated food of the invention is exemplified a
preferred beverage, refreshing beverage, carbonated beverage, fruit
beverage, lactic acid drink, lactic beverage, sports drink, diet
drink, supplementary beverage, alcohol-containing beverage, liquid
beverage or solid jerry both made by blending gelatinizing agent
and the like. The hydrated food of the invention, should not be
limited particularly, designates all the beverages containing
water. A water content should not be limited and is normally not
less than 50%, preferably not less than 80%, more preferably not
less than 90%, and most preferably not less than 90%.
[0035] The hydrated food of the invention has pH ranging from about
2.8 to about 7.5, preferably ranging from about 4.3 to about 7.0,
further preferably ranging from about 5.0 to about 6.0. The pH is
adjusted in the range so that a content of theanine in the hydrated
food is easy to be maintained stably for a long period of time. A
pH adjusting agent should not be limited. For example, as the pH
adjusting agent can be used a food additive such as a citric acid,
malic acid, tartaric acid, phosphoric acid, maleic acid, ascorbic
acid or acetic acid and a natural substance such as lemon.
[0036] The hydrated food of the invention contains theanine whose
concentration ranges from about 0.03 mg/mL to about 250 mg/mL,
preferably ranges from about 0.3 mg/mL to about 250 mg/mL, more
preferably ranges from about 1.5 mg/mL to about 250 mg/mL. When the
concentration exceeds 250 mg/mL, the theanine cannot be dissolved
since the value is an upper limit of dissolution.
[0037] Pyroglutamic acid and theanine both contained in the
hydrated food of the invention have a mass ratio (that is,
pyroglutamic acid/theanine) ranging from about 0.1% to about 200%,
preferably ranges from about 0.5% to about 100%, more preferably
ranges from about 5% to about 50%. When such an amount of
pyroglutamic acid is added to the hydrated food, the theanine can
stably be maintained at a predetermined content for a long period
of time, whereupon a taste peculiar to theanine is easy to
reduce.
[0038] In order that glutamine may be flavored in the hydrated food
of the invention, pyroglutamic acid and glutamine have a mass ratio
(that is, pyroglutamic acid/glutamine) ranging from about 0.05% to
about 100%, preferably ranges from about 0.1% to about 50%, more
preferably ranges from about 1% to about 30%. When such an amount
of pyroglutamic acid is added to the hydrated food, a taste
peculiar to glutamine is easy to reduce.
[0039] In order that glutamic acid may be flavored in the hydrated
food of the invention, pyroglutamic acid and glutamic acid have a
mass ratio (that is, pyroglutamic acid/glutamic acid) ranging from
about 3% to about 6000%, preferably ranges from about 15% to about
3000%, more preferably ranges from about 150% to about 1500%. When
such an amount of pyroglutamic acid is added to the hydrated food,
a taste peculiar to glutamine is easy to reduce.
[0040] In order that valine acid may be flavored in the hydrated
food of the invention, pyroglutamic acid and valine have a mass
ratio (that is, pyroglutamic acid/valine) ranging from about 0.1%
to about 200%, preferably ranges from about 0.5% to about 100%,
more preferably ranges from about 5% to about 50%. When such an
amount of pyroglutamic acid is added to the hydrated food, a bitter
taste peculiar to valine is easy to reduce.
[0041] In order that glutamic acid may be flavored in the hydrated
food of the invention, pyroglutamic acid and leucine have a mass
ratio (that is, pyroglutamic acid/leucine) ranging from about 0.03%
to about 80%, preferably ranges from about 0.2% to about 40%, more
preferably ranges from about 2% to about 20%. When such an amount
of pyroglutamic acid is added to the hydrated food, a bitter taste
peculiar to glutamine is easy to reduce.
[0042] In order that isoleucine may be flavored in the hydrated
food of the invention, pyroglutamic acid and isoleucine have a mass
ratio (that is, pyroglutamic acid/isoleucine) ranging from about
0.1% to about 300%, preferably ranges from about 1% to about 200%,
more preferably ranges from about 10% to about 100%. When such an
amount of pyroglutamic acid is added to the hydrated food, a bitter
taste peculiar to valine is easy to reduce.
[0043] In order that acesulfame K may be flavored in the hydrated
food of the invention, pyroglutamic acid and acesulfame K have a
mass ratio (that is, pyroglutamic acid/acesulfame K) ranging from
about 100% to about 10000%, preferably ranges from about 50% to
about 5000%, more preferably ranges from about 10% to about 1000%.
When such an amount of pyroglutamic acid is added to the hydrated
food, a bitter taste peculiar to acesulfame K is easy to
reduce.
[0044] In order that aspartame may be flavored in the hydrated food
of the invention, pyroglutamic acid and aspartame have a mass ratio
(that is, pyroglutamic acid/aspartame) ranging from about 100% to
about 10000%, preferably ranges from about 50% to about 5000%, more
preferably ranges from about 10% to about 1000%. When such an
amount of pyroglutamic acid is added to the hydrated food, a bitter
taste peculiar to aspartame is easy to reduce.
[0045] In order that L-phenylalanine may be flavored in the
hydrated food of the invention, pyroglutamic acid and
L-phenylalanine have a mass ratio (that is, pyroglutamic
acid/L-phenylalanine) ranging from about 10% to about 1000%,
preferably ranges from about 5% to about 500%, more preferably
ranges from about 1% to about 100%. When such an amount of
pyroglutamic acid is added to the hydrated food, a bitter taste
peculiar to L-phenylalanine is easy to reduce.
[0046] In order that peptide may be flavored in the hydrated food
of the invention, pyroglutamic acid and peptide have a mass ratio
(that is, pyroglutamic acid/peptide) ranging from about 1% to about
800%, preferably ranges from about 5% to about 400%, more
preferably ranges from about 10% to about 200%. When such an amount
of pyroglutamic acid is added to the hydrated food, a bitter taste
peculiar to L-phenylalanine is easy to reduce.
[0047] The hydrated food of the invention may contain simple sugar
used in ordinary foods or the like, nonreducing sugar, natural
sweetener, artificial sweetener, polysaccharide, food fiber and
gelling agent. For example, one is selected and used from the
following: pentose such as glucose, fructose, galactose, mannose,
ribose, deoxyribose and the like; hexose such as glucose, fructose,
galactose and the like; arabinose, sucrose, purified sucrose,
lactose, sweet tea, fructose, low-fructose corn syrup,
high-fructose syrup, high-fructose corn syrup, starch syrup,
muscovado, honey, refined honey, isomerized sugar syrup, simple
syrup, trehalose, erythritol, sorbitol, maltitol, palatinose,
xylitol, sucralose, saccharin, saccharin sodium, glycyrrhizic acid,
monoammonium glycyrrhizinate, diammonium glycyrrhizinate,
dipotassium glycyrrhizinate, disodium glycyrrhizinate, triammonium
glycyrrhizinate, oligosaccharide, carrageenan, agar, gelatin,
pectine, xanthan gum, algin acid, alginate solutions, CMC, or the
like.
[0048] The hydrated food of the invention may generally contain
flavoring substances used in a food or the like. As such flavoring
substances are exemplified various types of flavors, for example,
lemon flavor, orange flavor, grapefruit flavor, chocolate flavor,
dl-menthol, l-menthol or the like.
[0049] Furthermore, the hydrated food of the invention may be used
with natural medicines, herbs, amino acids, peptide, vitamins,
minerals, other foods, materials allowed as pharmaceutical
products. There is no specific limitation to such natural
medicines. However, for example, the natural medicines may include
valenian, angelicae radix, paeoniae radix, tree peony, ginseng,
etc.
[0050] There is no specific limitation to the amino acid to be
used. However, for example, the amino acid may include glycine,
alanine, praline, hydroxyproline, histidine, arginine, lysine,
hydroxylysine, tyrosine, triptophan, asparagines, asparagine acid,
glutamine, glutamic acid, hydroxyproline, serine, threonine,
methionine, cysteine, natural or synthetic cystine
[0051] There is no specific limitation to the herb. However, for
example, the herb may include anise, carrot seed, cloves,
coriander, cypress, cinnamon, juniper, ginger, sweet orange, basil,
patchouli, bitter orange, fennel, black pepper, bay, peppermint,
bergamot, mandarin, myrrh, lemon grass, rosemary, vanilla, hyssop,
eucalyptus, lime, lemon, ylangylang, cardamom, clarysage, jasmine,
geranium, Bulgarian rose, rose, olibanum, matricaria, sandalwood,
verbena, petit grain, vetivera zizanoides, marjoram, Melissa
officinelis, rosewood, Hypericum, St. Jones Wart and kava kava.
[0052] There is no specific limitation to the vitamin. However, for
example, the vitamin may include vitamin A, vitamin B1, vitamin B2,
vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin
K, folic acid, niacin, lipoic acid, pantothenic acid, biotin and
ubiquinone. Vitamin B1, B6 and B12 are more preferable.
Furthermore, the vitamins include the derivatives thereof.
[0053] There is no specific limitation to the mineral. However, for
example, the mineral may include calcium, iron, magnesium, copper,
zinc, selenium and potassium.
[0054] Furthermore, the following material may be used with the
tablet of the invention: aloe, royal jelly, placenta, propolis,
isoflavone, soy isoflavone, egg yolk lecithin, lecithin,
chondroithin, cacao mass, collagen, vinegar, chlorella, spirulina,
ginkgo leaf, green tea, hardy rubber tree, oolong tea, mulberry
leaf, Rubus suavissimus, Lagerstroemia speciosa, unsaturated fatty
acid, saccharide such as sugar alcohol and oligosaccharide, fungi
such as bifidus bacillus, mushrooms such as agaricus, agaricus
blazei Murrill, blacket fungus of the genus Fores, Grifola
frondose, fruit such as blueberry, prune, grape, olive and plum,
molokheiya such as peanut, almonde, sesame and pepper, vegetables
such as green pepper, cayenne pepper, welsh onion, pumpkin, gourd,
carrot, burdock, molokheiya, garlic, beefsteak plant, Japanese
horseradish, tomato, scallion, leaf vegetables, sweet potato and
beans, seaweeds such as "wakame" seaweed, fish and shellfish, meat
of beast, birds and whales and grains. Furthermore, usable are
extracts, dried products, coarse product, refined product,
processed product and distilled product.
[0055] The hydrated food of the invention may include oral foods
such as beverages, jelly or the like manufactured by dispensing
artificial colorant, preservative, antioxidant,
thickening/stabilization agent, emulsifier, gelling agent or the
like usually used in food manufacture, if necessary.
[0056] The hydrated food of the invention may include necessary
foodstuff such as lipid, electrolyte or the like other than
aforesaid acidifiers, sweeteners, amino acids, fragrant materials,
herbs, vitamins and mineral.
EFFECT OF THE INVENTION
[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.
BEST MODE FOR CARRYING OUT THE INVENTION
[0058] Embodiments of the present invention will be described in
detail. However, the technical scope of the invention should not be
limited by the following description of embodiments but can be
practiced in various modified forms. Furthermore, it is noted that
the technical scope of the invention should encompass the scope of
equivalence.
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.degree. 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.times.8 columnar
chromatography and Dowex 1.times.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
that ethylamine was .gamma.-ethylamine of glutamine acid.
Furthermore, it was confirmed on the basis of glutamate
dehydrogenase that glutamine acid produced by hydrolysis was
L-glutamine acid. As a result, 8.5 g theanine was obtained.
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.
Embodiment 4
Theanine Solution Preparation 2
[0064] 10 mM citric sodium solution and 10 mM citric acid solution
were suitably mixed together to be prepared so that pH of the
mixture became 2.8, whereby a citric buffer fluid was prepared. 200
mg of L-theanine was added to 100 mL of the buffer fluid to be
dissolved and thereafter passed through a 0.45 .mu.m filter,
whereby 2 mg/mL L-theanine solution with pH of 2.8 was
prepared.
Embodiment 5
Theanine Solution Preparation 3
[0065] 10 mM citric sodium solution and 10 mM citric acid solution
were suitably mixed together to be prepared so that pH of the
mixture became 4.3, whereby a citric buffer fluid was prepared. 200
mg of L-theanine was added to 100 mL of the buffer fluid to be
dissolved and thereafter passed through a 0.45 .mu.m filter,
whereby 2 mg/mL L-theanine solution with pH of 4.3 was
prepared.
Embodiment 6
Theanine Solution Preparation 4
[0066] 10 mM citric sodium solution and 10 mM citric acid solution
were suitably mixed together to be prepared so that pH of the
mixture became 5.5, whereby a citric buffer fluid was prepared. 200
mg of L-theanine was added to 100 mL of the buffer fluid to be
dissolved and thereafter passed through a 0.45 .mu.m filter,
whereby 2 mg/mL L-theanine solution with pH of 5.5 was
prepared.
Embodiment 7
Theanine Solution Preparation 5
[0067] 3 N hydrochloric acid was added to 10 mM sodium dihydrogen
phosphate solution and prepared so that pH of the solution became
7.5. 200 mg L-theanine was added to 100 mL of the prepared solution
to be dissolved and thereafter passed through a 0.45 .mu.m filter,
whereby 2 mg/mL L-theanine solution with pH of 7.5 was
prepared.
Embodiment 8
Theanine Solution Preparation 6
[0068] 10 mM citric sodium solution and 10 mM citric acid solution
were suitably mixed together to be prepared so that pH of the
mixture became 4.3, whereby a citric buffer fluid was prepared. 10
mg, 50 mg, 100 mg, 200 mg, 400 mg and 600 mg of L-theanine was each
added to 100 mL of the buffer fluid to be dissolved and thereafter
passed through a 0.45 .mu.m filter, whereby 0.1 mg/mL, 0.5 mg/mL, 1
mg/mL, 2 mg/mL and 4 mg/mL and 6 mg/mL L-theanine solution with pH
of 4.3 was prepared.
Embodiment 9
Pyroglutamic-Acid Containing Theanine Solution Preparation 1
[0069] 0%, 0.5%, 1%, 25%, 50%, 100%, 150% and 200% pyroglutamic
acid was added to the theanine solution of embodiment 4 with pH of
2.8 relative to theanine and dissolved and agitated, and thereafter
passed through a 0.45 .mu.m filter, whereby pyroglutamic-acid
containing theanine solution with pH of 2.8 was prepared. The
pyroglutamic acid was made by AJINOMOTO CO., INC.
Embodiment 10
Pyroglutamic-Acid Containing Theanine Solution Preparation 2
[0070] 0%, 0.5%, 1%, 25%, 50%, 100%, 150% and 200% pyroglutamic
acid was added to the theanine solution of embodiment 4 with pH of
7.5 relative to theanine and dissolved and agitated, and thereafter
passed through a 0.45 .mu.m filter, whereby pyroglutamic-acid
containing theanine solution with pH of 7.5 was prepared.
Embodiment 11
Determination of Quantity of Theanine by HPLC
[0071] Theanine content in theanine solution prepared in each
embodiment was determined using a high performance liquid
chromatography (HPLC). Conditions of quantitative determination of
HPLC are shown by the following table.
TABLE-US-00001 TABLE 1 Column Develosil ODS HG-5/Nomura Kagaku Co.,
LTD. Detector Waters 2487 dual .lamda. UV/VIS detector/Waters Co.,
LTD. Theanine standard L-theanine/Kurita Kogyo Co., LTD. internal
standard Nicotineamide/Nakaraitesuku Co., LTD. mobile phase
water:methanol:TFA = 980:20:1
Embodiment 12
Preparation of Beverage
[0072] A pyroglutamic-acid added beverage was prepared using
components as shown in the following TABLE 2. More specifically, to
8 L purified water were agitated and dissolved L-theanine, guagum
degradation product (trade name: "Sunfiber HG" made by TAIYO KAGAKU
CO., LTD.), pyroglutamic acid, DL-malic acid, granulated sugar,
low-fructose corn syrup and 1/5 concentrated apple juice while
being sequentially added to. Fragrance, citric sodium and purified
water were added to the solution so that pH became 4.5. A total
quantity of solution was set to 10 L and thereafter passed through
a 0.22 .mu.m sterilization filter. The solution was put into
bistered bottles each having a content of 100 mL. A beverage
containing 400 mg L-theanine per bottle was produced. Furthermore,
a beverage containing no pyroglutamic acid was also produced.
TABLE-US-00002 TABLE 2 pyroglutamic acid pyroglutamic acid (--)
0.1% Component (percent by mass) (percent by mass) L-theanine 0.4
0.4 pyroglutamic acid -- 0.1 guagum degradation 1.0 1.0 product
DL-malic acid 0.05 0.05 granulated sugar 2.0 2.0 low-fructose corn
3.0 3.0 syrup 1/5 concentrated 0.2 0.2 apple juice fragrance 0.1
0.1 citric sodium pH adjuster pH adjuster purified water a proper
amount a proper amount
Embodiment 13
Preparation of Jelly Beverage
[0073] A jelly beverage added with pyroglutamic-acid was prepared
using composition as shown in the following TABLE 3. More
specifically, with purified water were mixed a gelling agent (trade
name: "Neosoft DAR" made by TAIYO KAGAKU CO., LTD.), L-theanine,
pyroglutamic acid, granulated sugar and maltose water candy. The
mixture was heated at 85.degree. C. and dissolved and thereafter,
mango puree, 1/5 concentrated lemon juice, fragrance and citric
sodium were added to the mixture and prepared to pH of 4.5. The
prepared mixture was processed by one-minute plate sterilization at
94.degree. C., filtrated by the use of a 100-mesh filter and
thereafter put into flexible pouches, whereby the jelly beverage
was prepared. Furthermore, another jelly beverage added with no
pyroglutamic acid was made as a comparative example.
TABLE-US-00003 TABLE 3 pyroglutamic acid pyroglutamic acid (--)
0.1% Component (percent by mass) (percent by mass) gelling agent
0.5 0.5 L-theanine 0.2 0.2 pyroglutamic acid -- 0.1 granulated
sugar 3.0 3.0 maltose water candy 25.0 25.0 mango puree 20.0 20.0
1/5 concentrated 0.3 0.3 lemon juice fragrance 0.1 0.1 citric
sodium pH adjuster pH adjuster purified water a proper amount a
proper amount
Test Example 1
Preservation Test
[0074] Theanine solution of each of embodiments 3 to 10 was put
into a transparent and colorless vial every 20 mL and preserved in
an incubator at 55.degree. C. for six weeks.
[0075] Furthermore, the beverage of embodiment 12 and jelly
beverage of embodiment 13 were also preserved in the incubator at
55.degree. C. for six weeks.
Test Example 2
Comparison of Stability in Content of Theanine with Different
pH's
[0076] Samples of the theanine solutions of embodiments 3 to 7 were
preserved in the manner of preservation test of test example 1 and
evaluated by the theanine measurement method described in
embodiment 11. FIG. 1 shows theanine content in the solution of
each embodiment after end of the preservation test.
[0077] As shown in the figure, after end of the preservation test,
the concentration of theanine solution of embodiment 3 was reduced
to about 40% of an initially loaded quantity (2 mg/mL) and
accordingly lacked for stability. The concentration of theanine
solution of embodiment 4 after the end of preservation test was
reduced to about 74% of the initially loaded quantity. The
concentration of theanine solution of embodiment 5 was reduced to
about 80%. The concentration of theanine solution of embodiment 6
was reduced to about 90%. When compared with the results of the
solution of embodiment 3, each embodiment was improved in the
stability of theanine. The solution of embodiment 7 was reduced to
about 76% of the initially loaded quantity and was more stable as
compared with the solution of embodiment 3.
Test Example 3
Comparison of Stability with Changes in Theanine Concentration (pH
4.3)
[0078] Samples of the theanine solution of embodiment 8 were
preserved in the manner of preservation test of test example 1 and
evaluated by the theanine measurement method described in
embodiment 11. FIG. 2 shows theanine content after end of the
preservation test.
[0079] The axis of abscissas in the figure designates theanine
concentration. No changes in the stability with changes in the
theanine concentration were recognized as shown in the figure.
Test Example 4
Comparison of Stability of Theanine with Addition of Pyroglutamic
Acid (pH 2.8)
[0080] Samples of the theanine solution of embodiment 9 were
preserved in the manner of preservation test of test example 1 and
evaluated by the theanine measurement method described in
embodiment 11. FIG. 3 shows theanine content after end of the
preservation test.
[0081] The axis of abscissas in the figure designates concentration
of pyroglutamic acid relative to theanine content. When no
pyroglutamic acid was contained (no addition), a residual ratio of
theanine was about 75%. When pyroglutamic acid was added by 0.5%
relative to theanine content, the stability of theanine was
slightly improved (77%). Furthermore, the residual ratio of
theanine was improved with increase in an amount of added
pyroglutamic acid relative to theanine content. When the ratio of
pyroglutamic acid/theanine was not less than 50%, the residual
ratio of theanine was not less than 86%, whereupon remarkable
stabilizing action was recognized.
Test Example 5
Comparison of Stability of Theanine with Addition of Pyroglutamic
Acid (pH 7.5)
[0082] Samples of the theanine solution of embodiment 10 were
preserved in the manner of preservation test of test example 1 and
evaluated by the theanine measurement method described in
embodiment 11. FIG. 4 shows theanine content after end of the
preservation test.
[0083] The axis of abscissas in the figure designates concentration
of pyroglutamic acid relative to theanine content. When no
pyroglutamic acid was contained (no addition), a residual ratio of
theanine was about 92%.
[0084] On the other hand, when pyroglutamic acid was added by 1.0%
relative to theanine content, the stability of theanine was about
94%.
[0085] Thus, as in test example 6, stabilization of theanine due to
addition of pyroglutamic acid was recognized although the addition
was small.
Test Example 6
Comparison of Stability of Theanine in Beverage with Addition of
Pyroglutamic Acid
[0086] Samples of the beverage of embodiment 12 were preserved in
the manner of preservation test of test example 1 and evaluated by
the theanine measurement method described in embodiment 11. TABLE 4
shows theanine content after end of the preservation test. In the
compared example, 321 mg/100 mL (about 80%) of theanine remained
when an initial amount of added theanine was 400 mg/100 mL. On the
other hand, 356 mg/100 mL (about 90%) of theanine remained in
embodiment 12 of addition of pyroglutamic acid.
TABLE-US-00004 TABLE 4 no pyroglutamic acid pyroglutamic acid 0.1%
theanine content 321 mg/100 mL 356 mg/100 mL
Test Example 7
Comparison of Stability of Theanine in Jelly Beverage with Addition
of Pyroglutamic Acid
[0087] Samples of the jelly beverage of embodiment 13 were
preserved in the manner of preservation test of test example 1 and
evaluated by the theanine measurement method described in
embodiment 11. TABLE 5 shows theanine content after end of the
preservation test. In the compared example, 164 mg/100 mL (about
82%) of theanine remained after preservation when an initial amount
of added theanine was 200 mg/100 mL. On the other hand, 183 mg/100
mL (about 92%) of theanine remained in embodiment 13 of addition of
pyroglutamic acid.
TABLE-US-00005 TABLE 5 no pyroglutamic acid pyroglutamic acid 0.1%
theanine content 164 mg/100 mL 183 mg/100 mL
Test Example 8
Changes in Theanine Threshold with Addition of Pyroglutamic
Acid
[0088] A sensory evaluation was carried out for changes in the
taste threshold of theanine due to pyroglutamic acid. Ten panelists
were invited to investigate whether the panelists felt the taste of
theanine when pyroglutamic acid was added to a theanine solution.
TABLE 6 shows the number of panelists who felt the taste of
theanine at respective concentrations of theanine and pyroglutamic
acid.
TABLE-US-00006 TABLE 6 pyroglutamic acid theanine (mg/100 ml)
(mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 100 0 0 0 0 0 150 8 2 0 0 0
500 10 3 1 0 0 1000 10 5 3 1 0
[0089] Eight of the ten panelists felt the taste of theanine when
the concentration of theanine was 150 mg/100 ml, which value was a
threshold of theanine. When 1 mg/100 ml pyroglutamic acid was added
to the theanine solution, six of the above eight panelists did not
feel the taste of theanine. None of the panelists felt the taste of
theanine when 10 mg/100 ml pyroglutamic acid was added to the
theanine solution. Even when 100 mg/100 ml pyroglutamic acid was
added to the theanine solution with the concentration of 1000
mg/100 ml, the taste of theanine was not felt. Additionally, none
of the panelists felt the taste of pyroglutamic acid when 100
mg/100 ml pyroglutamic acid was dissolved into the solution.
Test Example 9
Changes in Glutamine Threshold with Addition of Pyroglutamic
Acid
[0090] A sensory evaluation was carried out for changes in the
taste threshold of glutamine due to pyroglutamic acid. Ten
panelists were invited to investigate whether the panelists felt
the taste of glutamine when pyroglutamic acid was added to a
glutamine solution. The glutamine was made by AJINOMOTO CO., INC.
TABLE 7 shows the number of panelists who felt the taste of
glutamine at respective concentrations of glutamine and
pyroglutamic acid.
TABLE-US-00007 TABLE 7 pyroglutamic acid glutamine (mg/100 ml)
(mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 150 0 0 0 0 0 250 7 3 0 0 0
500 10 4 2 0 0 1000 10 5 2 1 0
[0091] Seven of the ten panelists felt the taste of glutamine when
the concentration of glutamine was 250 mg/100 ml, which value was a
threshold of glutamine. When 1 mg/100 ml pyroglutamic acid was
added to the glutamine solution, four of the above seven panelists
did not feel the taste of glutamine. None of the panelists felt the
taste of glutamine when 10 mg/100 ml pyroglutamic acid was added to
the glutamine solution. Even when 100 mg/100 ml pyroglutamic acid
was added to the glutamine solution with the concentration of 1000
mg/100 ml, the taste of glutamine was not felt. Additionally, none
of the panelists felt the taste of pyroglutamic acid when 100
mg/100 ml pyroglutamic acid was dissolved into the solution.
Test Example 10
Changes in Glutamic Acid Threshold with Addition of Pyroglutamic
Acid
[0092] A sensory evaluation was carried out for changes in the
taste threshold of glutamic acid due to pyroglutamic acid. Ten
panelists were invited to investigate whether the panelists felt
the taste of glutamic acid when pyroglutamic acid was added to a
glutamine solution. The glutamic acid was made by AJINOMOTO CO.,
INC. TABLE 8 shows the number of panelists who felt the taste of
glutamic acid at respective concentrations of glutamic acid and
pyroglutamic acid.
TABLE-US-00008 TABLE 8 glutamic pyroglutamic acid acid (mg/100 ml)
(mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 1 0 0 0 0 0 5 9 4 2 0 0 10 10
5 2 0 0 20 10 7 5 3 0
[0093] Nine of the ten panelists felt the taste of glutamine when
the concentration of glutamic acid was 5 mg/100 ml, which value was
a threshold of glutamic acid. When 1 mg/100 ml pyroglutamic acid
was added to the glutamic acid solution, five of the above nine
panelists did not feel the taste of glutamic acid. None of the
panelists felt the taste of glutamic acid when 50 mg/100 ml
pyroglutamic acid was added to the glutamine solution. Even when
100 mg/100 ml pyroglutamic acid was added to the glutamic acid
solution with the concentration of 100 mg/100 ml, the taste of
glutamine was not felt. Additionally, none of the panelists felt
the taste of pyroglutamic acid when 100 mg/100 ml pyroglutamic acid
was dissolved into the solution.
Test Example 11
Changes in Valine Threshold with Addition of Pyroglutamic Acid and
Theanine
[0094] A sensory evaluation was carried out for changes in the
taste threshold of glutamine due to pyroglutamic acid. Ten
panelists were invited to investigate whether the panelists felt
the taste of glutamine when pyroglutamic acid was added to a
glutamine solution. The glutamine was made by AJINOMOTO CO., INC.
TABLE 7 shows the number of panelists who felt the taste of
glutamine at respective concentrations of glutamine and
pyroglutamic acid.
TABLE-US-00009 TABLE 9 pyroglutamic acid/ valine theanine (mg/100
ml) (mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 100 0 0 0 0 0 150 8 2 0 0
0 500 10 3 1 0 0 1000 10 5 3 1 0
[0095] Eight of the ten panelists felt the bitter taste of valine
when the concentration of valine was 150 mg/100 ml, which value was
a threshold of valine. When 1 mg/100 ml mixture of glutamic acid
and theanine was added to the valine solution, six of the above
eight panelists did not feel the bitter taste of valine. None of
the panelists felt the bitter taste of valine when 10 mg/100 ml
mixture was added to the valine solution. Even when 100 mg/100 ml
mixture was added to the Valine solution with the concentration of
1000 mg/100 ml, the bitter taste of valine was not felt.
Additionally, none of the panelists felt the taste of mixture of
pyroglutamic acid and theanine when 100 mg/100 ml pyroglutamic acid
was dissolved into the solution.
Test Example 12
Changes in Leucine Threshold with Addition of Pyroglutamic Acid and
Theanine
[0096] A sensory evaluation was carried out for changes in the
taste threshold of leucine due to pyroglutamic acid and theanine.
Ten panelists were invited to investigate whether the panelists
felt the bitter taste of leucine when pyroglutamic acid and
theanine were added to a leucine solution. The leucine was made by
AJINOMOTO CO., INC. TABLE 10 shows the number of panelists who felt
the taste of leucine at respective concentrations of mixtures
(mixing weight ratio: pyroglutamic acid:theanine=1:50) of leucine,
pyroglutamic acid and theanine.
TABLE-US-00010 TABLE 10 pyroglutamic acid/ leucine theanine (mg/100
ml) (mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 200 0 0 0 0 0 380 5 1 0 0
0 500 7 2 0 0 0 1000 10 3 1 0 0
[0097] Five of the ten panelists felt the bitter taste of leucine
when the concentration of leucine was 380 mg/100 ml, which value
was a threshold of leucine. When 1 mg/100 ml mixture of
pyroglutamic acid and theanine was added to the leucine solution,
four of the above five panelists did not feel the bitter taste of
leucine. None of the panelists felt the bitter taste of leucine
when 10 mg/100 ml mixture was added to the leucine solution. Even
when 100 mg/100 ml mixture was added to the leucine solution with
the concentration of 1000 mg/100 ml, the bitter taste of leucine
was not felt. Additionally, none of the panelists felt the taste of
mixture of pyroglutamic acid and theanine when 100 mg/100 ml
mixture of pyroglutamic acid and theanine was dissolved into the
solution.
Test Example 13
Changes in Isoleucine Threshold with Addition of Pyroglutamic Acid
and Theanine
[0098] A sensory evaluation was carried out for changes in the
taste threshold of isoleucine due to pyroglutamic acid and
theanine. Ten panelists were invited to investigate whether the
panelists felt the bitter taste of isoleucine when pyroglutamic
acid and theanine were added to an isoleucine solution. The
isoleucine was made by AJINOMOTO CO., INC. TABLE 11 shows the
number of panelists who felt the bitter taste of isoleucine at
respective concentrations of mixtures (mixing weight ratio:
pyroglutamic acid:theanine=1:50) of isoleucine, pyroglutamic acid
and theanine.
TABLE-US-00011 TABLE 11 pyroglutamic acid/ isoleucine theanine
(mg/100 ml) (mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 50 0 0 0 0 0 90 7
4 1 0 0 200 9 4 1 0 0 500 10 6 4 3 0
[0099] Seven of the ten panelists felt the bitter taste of
isoleucine when the concentration of isoleucine was 90 mg/100 ml,
which value was a threshold of leucine. When 1 mg/100 ml mixture of
pyroglutamic acid and theanine was added to the isoleucine
solution, three of the above seven panelists did not feel the
bitter taste of isoleucine. None of the panelists felt the bitter
taste of isoleucine when 50 mg/100 ml mixture was added to the
isoleucine solution. Even when 100 mg/100 ml mixture was added to
the isoleucine solution with the concentration of 500 mg/100 ml,
the bitter taste of isoleucine was not felt. Additionally, none of
the panelists felt the taste of mixture of pyroglutamic acid and
theanine when 100 mg/100 ml pyroglutamic acid was dissolved into
the solution.
Test Example 14
Changes in Acesulfame K Threshold with Addition of Pyroglutamic
Acid and Theanine
[0100] A sensory evaluation was carried out for changes in the
taste threshold of acesulfame K due to pyroglutamic acid and
theanine. Ten panelists were invited to investigate whether the
panelists felt the taste of acesulfame K when pyroglutamic acid and
theanine were added to an acesulfame K solution. The acesulfame K
was made by TAKEDA-KIRIN FOODS CORPORATION. TABLE 12 shows the
number of panelists who felt the bitter taste of acesulfame K at
respective concentrations of mixtures (mixing weight ratio:
pyroglutamic acid:theanine=1:50) of isoleucine, pyroglutamic acid
and theanine.
TABLE-US-00012 TABLE 12 pyroglutamic acid/ acesulfame K theanine
(mg/100 ml) (mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 1 0 0 0 0 0 3 7 3
0 0 0 5 9 4 1 0 0 10 10 6 2 1 0
[0101] Seven of the ten panelists felt the bitter taste of
acesulfame K when the concentration of acesulfame K was 3 mg/100
ml, which value was a threshold of acesulfame K. When 1 mg/100 ml
mixture of pyroglutamic acid and theanine was added to the
acesulfame K solution, four of the above seven panelists did not
feel the bitter taste of acesulfame K. None of the panelists felt
the bitter taste of acesulfame K when 10 mg/100 ml mixture was
added to the acesulfame K solution. Even when 100 mg/100 ml mixture
was added to the acesulfame K solution with the concentration of 10
mg/100 ml, the bitter taste of acesulfame K was not felt.
Additionally, none of the panelists felt the taste of mixture of
pyroglutamic acid and theanine when 100 mg/100 ml mixture of
pyroglutamic acid and theanine was dissolved into the solution.
Test Example 15
Changes in Aspartame Threshold with Addition of Pyroglutamic Acid
and Theanine
[0102] A sensory evaluation was carried out for changes in the
taste threshold of aspartame due to pyroglutamic acid and theanine.
Ten panelists were invited to investigate whether the panelists
felt the taste of aspartame when pyroglutamic acid and theanine
were added to an aspartame solution. The aspartame was made by
AJINOMOTO CO., INC. TABLE 13 shows the number of panelists who felt
the bitter taste of aspartame at respective concentrations of
mixtures (mixing weight ratio: pyroglutamic acid:theanine=1:50) of
aspartame, pyroglutamic acid and theanine.
TABLE-US-00013 TABLE 13 pyroglutamic acid/ aspartame theanine
(mg/100 ml) (mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 1 0 0 0 0 0 3 7 4
0 0 0 5 10 2 1 0 0 10 10 4 3 1 0
[0103] Seven of the ten panelists felt the bitter taste of
aspartame when the concentration of aspartame was 3 mg/100 ml,
which value was a threshold of aspartame. When 1 mg/100 ml mixture
of pyroglutamic acid and theanine was added to the aspartame
solution, three of the above seven panelists did not feel the
bitter taste of aspartame. None of the panelists felt the bitter
taste of aspartame when 10 mg/100 ml mixture was added to the
aspartame solution. Even when 100 mg/100 ml mixture was added to
the aspartame solution with the concentration of 10 mg/100 ml, the
bitter taste of aspartame was not felt. Additionally, none of the
panelists felt the taste of mixture of pyroglutamic acid and
theanine when 100 mg/100 ml mixture of pyroglutamic acid and
theanine was dissolved into the solution.
Test Example 16
Changes in L-phenylalanine Threshold with Addition of Pyroglutamic
Acid and Theanine
[0104] A sensory evaluation was carried out for changes in the
taste threshold of L-phenylalanine due to pyroglutamic acid and
theanine. Ten panelists were invited to investigate whether the
panelists felt the taste of L-phenylalanine when pyroglutamic acid
and theanine were added to an L-phenylalanine solution. The
L-phenylalanine was made by AJINOMOTO CO., INC. TABLE 14 shows the
number of panelists who felt the bitter taste of L-phenylalanine at
respective concentrations of mixtures (mixing weight ratio:
pyroglutamic acid:theanine=1:50) of aspartame, pyroglutamic acid
and theanine.
TABLE-US-00014 TABLE 14 pyroglutamic acid/ L-phenylalanine theanine
(mg/100 ml) (mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 10 0 0 0 0 0 30 8
1 0 0 0 50 10 3 1 0 0 100 10 5 3 1 0
[0105] Eight of the ten panelists felt the bitter taste of
L-phenylalanine when the concentration of L-phenylalanine was 30
mg/100 ml, which value was a threshold of L-phenylalanine. When 1
mg/100 ml mixture of pyroglutamic acid and theanine was added to
the L-phenylalanine solution, seven of the above eight panelists
did not feel the bitter taste of L-phenylalanine. None of the
panelists felt the bitter taste of L-phenylalanine when 10 mg/100
ml mixture was added to the L-phenylalanine solution. Even when 100
mg/100 ml mixture was added to the L-phenylalanine solution with
the concentration of 100 mg/100 ml, the bitter taste of
L-phenylalanine was not felt. Additionally, none of the panelists
felt the taste of mixture of pyroglutamic acid and theanine when
100 mg/100 ml mixture of pyroglutamic acid and theanine was
dissolved into the solution.
Test Example 17
Changes in Albumen Peptide Threshold with Addition of Pyroglutamic
Acid and Theanine
[0106] A sensory evaluation was carried out for changes in the
bitter taste threshold of albumen peptide due to pyroglutamic acid
and theanine. Ten panelists were invited to investigate whether the
panelists felt the bitter taste of albumen peptide when
pyroglutamic acid and theanine were added to an albumen peptide
solution. Trade name, "RunPep" made by Pharma Foods International
Co., Ltd. was used as the albumen peptide. TABLE 15 shows the
number of panelists who felt the bitter taste of albumen peptide at
respective concentrations of mixtures (mixing weight ratio:
pyroglutamic acid:theanine=1:50) of albumen peptide, pyroglutamic
acid and theanine.
TABLE-US-00015 TABLE 15 pyroglutamic acid/ albumen peptide theanine
(mg/100 ml) (mg/100 ml) 0 1 10 50 100 0 0 0 0 0 0 100 0 0 0 0 0
1000 9 4 0 0 0 3000 10 5 0 0 0 5000 10 7 4 2 0
[0107] Nine of the ten panelists felt the bitter taste of albumen
peptide when the concentration of albumen peptide was 1000 mg/100
ml, which value was a threshold of albumen peptide. When 1 mg/100
ml mixture of pyroglutamic acid and theanine was added to the
albumen peptide solution, five of the above nine panelists did not
feel the bitter taste of albumen peptide. None of the panelists
felt the bitter taste of albumen peptide when 10 mg/100 ml mixture
was added to the albumen peptide solution. Even when 100 mg/100 ml
mixture was added to the albumen peptide solution with the
concentration of 500 mg/100 ml, the bitter taste of albumen peptide
was not felt. Additionally, none of the panelists felt the taste of
mixture of pyroglutamic acid and theanine when 100 mg/100 ml
mixture of pyroglutamic acid and theanine was dissolved into the
solution.
[0108] Thus, according to the present invention, the hydrated food
can be provided in which theanine content can stably be maintained
even when the hydrated food is preserved for a long period of time.
Furthermore, the hydrated food can be provided in which the taste
threshold of the food can be improved and the peculiar taste can be
flavored.
<Specific Forms>
[0109] Specific forms of the present invention are as follows:
[0110] (1) A hydrated food characterized in that theanine is
L-theanine;
[0111] (2) A hydrated food characterized in that the theanine
content ranges from about 0.03 mg/mL to about 200 mg/mL, and the
pyroglutamine content ranges from about 1% to about 200% relative
to the theanine content;
[0112] (3) A hydrated food characterized in that the theanine
content ranges from about 1.5 mg/mL to about 200 mg/mL, and the
pyroglutamine content ranges from about 1% to about 200% relative
to the theanine content;
[0113] (4) A hydrated food characterized in that in the above (2),
pH ranges from about 2.8 to about 7.5;
[0114] (5) A hydrated food characterized in that the hydrated food
is a juice; and
[0115] (6) A hydrated food characterized in that the hydrated food
is a jelly beverage.
BRIEF DESCRIPTION OF THE DRAWINGS
[0116] FIG. 1 A graph showing the residual ratio of theanine after
the preservation test with respect to theanine solutions of
embodiments 3 to 7;
[0117] FIG. 2 A graph showing the residual ratio of theanine after
the preservation test with respect to theanine solution of
embodiment 8;
[0118] FIG. 3 A graph showing the residual ratio of theanine after
the preservation test with respect to pH 2.8 theanine solution to
which pyroglutamic acid ranging from 0% to 200% is added; and
[0119] FIG. 4 A graph showing the residual ratio of theanine after
the preservation test with respect to pH 7.5 theanine solution to
which pyroglutamic acid ranging from 0% to 200% is added.
* * * * *