JP2012165753A5 - - Google Patents

Description

That is, the tea beverage of the present invention comprises (A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), ( D) Containing guanosine-5′-monophosphate (5′-GMP), (A) 20 to 300 mg / 100 mL, (B) 0.002 mg / 100 mL or more, (B) and (C) contents It is a tea beverage characterized by the ratio (B) / (C) = 0.1 to 1.76 (excluding those with the addition of yeast extract and / or umami seasoning). The term “tea polyphenol” as used in the present claims refers to a component quantified by an iron tartrate method, using ethyl gallate as a standard solution, and obtaining a converted amount of ethyl gallate. In addition, the “yeast extract” referred to in the present claims refers to various seasonings and food additives mainly composed of yeast. Commercially available products include “SK Yeast Extract HU”, “SK Yeast Extract HUP-2”, “SK Yeast Extract HU-W”, “SK Yeast Extract HUAP” and Oriental sold by Nippon Paper Chemicals Co., Ltd. Examples include the “Taste” series sold by Yeast Industry Co., Ltd. In addition, the “umami seasoning” referred to in the present claims indicates sodium glutamate, sodium inosinate, and sodium guanylate, and includes a mixture of two or more thereof. In terms of commercial products, “Ajinomoto”, “Hi-Me” sold by Ajinomoto Co., Inc., “Iinoichi”, “Ribotaide” sold by Kirin Food Tech Co., Ltd., and Yamasa Soy Sauce Co., Ltd. "Flaves" that have been used. The tea beverage according to claim 2 is obtained by adding a tea extract to the tea beverage according to claim 1. The tea beverage according to claim 3 is characterized in that the tea extract according to claim 2 is a tea extract containing 5′-GMP and 5′-IMP. The tea beverage according to claim 4 comprises (A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), ( D) When guanosine-5′-monophosphate (5′-GMP) is contained and dissolved in 100 mL of water so that (A) is 30 to 300 mg, (B): 0.002 mg / 100 mL or more (B ) And (C) content ratio (B) / (C) is an instant powder tea characterized in that it is a tea beverage in the range of 0.1 to 1.76 (however, yeast extract and / or umami) Excluding those with seasonings added). The tea beverage according to claim 5 is prepared through a step of allowing an enzyme having 5′-phosphodiesterase activity and an enzyme having 5′-adenylate deaminase activity to act on a tea extract. (A) Tea Polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5′- (B): 0.002 mg / 100 mL or more (B) and (C) content ratio (B) / When dissolved in 100 mL of water to (A): 30 to 300 mg (C) is an instant powdered tea characterized in that it is a tea beverage in the range of 0.1 to 11 (excluding those with yeast extract and / or umami seasoning added). The tea beverage according to claim 6 is obtained by adding a tea extract to the instant powder tea according to claim 4 or 5. The tea beverage according to claim 7 is characterized in that the tea extract of claim 6 is a tea extract containing 5′-GMP and 5′-IMP. Moreover, the manufacturing method of the tea drink of Claim 8 is a manufacturing method of the tea drink provided with the process of making the enzyme which has 5'-phosphodiesterase activity and the enzyme which has 5'-adenylate deaminase activity act on a tea extract. is there.

Claims (8)

(A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5'-GMP)
(A): 30 to 300 mg / 100 mL
(B): 0.002 mg / 100 mL or more A tea beverage characterized in that the content ratio (B) / (C) of (B) and (C) is in the range of 0.1 to 1.76 (however, Except for yeast extract and / or umami seasoning added). The tea beverage according to claim 1, wherein a tea extract is added. The tea beverage according to claim 2, wherein a tea extract containing 5'-GMP and 5'-IMP is added. (A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5'-GMP)
When dissolved in 100 mL of water to be (A): 30-300 mg,
(B): 0.002 mg / 100 mL or more Instant powder, wherein the content ratio (B) / (C) of (B) and (C) is a tea beverage in the range of 0.1 to 1.76 Tea (excluding those with yeast extract and / or umami seasoning added). The tea extract is prepared through a step of allowing an enzyme having 5′-phosphodiesterase activity and an enzyme having 5′-adenylate deaminase activity to act.
(A) tea polyphenol, (B) inosine-5′-monophosphate (5′-IMP), (C) cytidine-5′-monophosphate (5′-CMP), (D) guanosine-5′-monophosphate (5'-GMP)
When dissolved in 100 mL of water to be (A): 30-300 mg,
(B): 0.002 mg / 100 mL or more
Instant powder tea (however, yeast extract and / or umami seasoning) characterized in that the content ratio (B) / (C) (B) / (C) is a tea beverage in the range of 0.1-11. Excluding those with added). 6. The instant powder tea according to claim 4 or 5, wherein a tea extract is added. The instant powder tea according to claim 6, wherein a tea extract containing 5'-GMP and 5'-IMP is added. A method for producing a tea beverage comprising a step of allowing an enzyme having 5'-phosphodiesterase activity and an enzyme having 5'-adenylate deaminase activity to act on a tea extract.