JPH10248538A - Composition for alpha-wave increasing beverage and beverage containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition for demonstrating an excellent effect on the α-wave increase of the brain by containing a green tea extract, amino acids, vitamins and sugars. SOLUTION: This composition is obtained by containing the green the extract, the amino acids such as glycine, thyrosine, gultamic acid, phenylalanine, asparagine and alanine, etc., having an in vivo neurotransmission function, the vitamins such as the vitamin B6, nicotinamide and folic acid, etc., and sugars such as the sugar, dextrin and fructo-oligosaccharide, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for an .alpha.-wave-enhanced beverage containing a green tea extract and an amino acid, a vitamin and a sugar having a neurotransmitter effect in the body, and a beverage containing the composition as a main component. It is.

[0002]

2. Description of the Related Art Brain waves successfully measured by a German neurologist Hansberg in 1929 are classified into γ, β, α, θ, and δ waves, and these brain waves are closely related to the state of consciousness. That is, the γ-wave corresponds to the case where the frequency is 30 Hz or more, and the mind and body at this time are in a state of rigidity due to extreme anger, excitement, fear, etc .; the β-wave corresponds to a range of 14 to 30 Hz, Appears in normal waking or nervous or excited state; α-wave corresponds to 8 to 13 Hz and is divided into three parts, upper, middle and lower. The state is a state in which creativity, intuition, inspiration, etc. are well revealed, memorization and memory are improved, and learning efficiency is increased; the θ wave is 4 to 7 Hz and appears in a dozing state; It is known as an electroencephalogram which appears at the time of deep sleep of 0.5 to 3 Hz.

[0003] On the other hand, green tea extract is used for the variety and age of
The component composition changes depending on cultivation conditions, leaf-collecting time, leaf-collecting site, sea level, soil quality, extraction method, and the like. 75 to 80% of the green tea leaves are water and the rest are solids, which are polyphenols, caffeine, proteins, amino acids, hydrocarbons (dextrin, starch, cellulose, pectin, etc.), pigment components (chlorophyll, Carotenoids, flavonoid derivatives, anthocyans, etc.), as well as organic acids, fragrance components, enzymes, vitamins, inorganic components and the like. The point at which green tea components are generally differentiated from the leaves of other trees is that theanine (t
Heineine) and caffeine, which contain a large amount of polyphenols. Since inorganic components are rich in manganese and fluorine, they exhibit various pharmacological effects unlike ordinary plants. In addition, green tea leaf components contain amides, proteins, nucleic acids, etc. in addition to amino acids as nitrogen compounds, but among them, proteins are hardly present in green tea extracts because proteins are not soluble in water. The amide component is eluted in water and directly affects the taste of tea.
There are 25 known amino acid components in tea leaves, of which about 60% is theanine, which has a great effect on the taste of tea, as a component that gives a good taste. After theanine, it contains a lot of glutamine, asparagine, arginine, etc., and thus plays a very important role as a main component of flavor components in addition to producing good taste.
Further, tea leaves contain vitamins A, B1, B2, nicotinic acid, pantothenic acid, hydrochloric acid, vitamin C, and the like, and among them, the content of vitamin C is the highest.

[0004]

Under such technical background, the present inventors have intensively studied to develop a beverage composition that enhances the generation of α-waves, and as a result, green tea showing the above-mentioned effects has been obtained. The present invention has been completed by confirming that a combination of amino acids, vitamins, and saccharides with a component shows a synergistic α-wave generating effect.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide an α-wave-enhancing beverage composition containing a green tea extract, amino acids, vitamins and sugars (hereinafter referred to as “SUN-α”).
To provide).

Another object of the present invention is to provide a beverage characterized by containing the above-mentioned composition for α-wave enhanced beverage as a main component.

It is a further object of the present invention to provide a beverage containing the above-mentioned green tea extract, a beverage composition containing amino acids, vitamins and sugars.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The green tea extract used in the present invention is not greatly affected by its production method,
It is not necessary to specifically limit the method for producing the extract. However, it has been found that there is a difference in the α-wave enhancing effect depending on the types and composition ratios of amino acids, vitamins and sugars mixed in the green tea extract.

Therefore, as a result of conducting experiments on each component individually and verifying the effect, the amino acids used in the SUN-α composition according to the present invention include glycine, tyrosine, glutamic acid, phenylalanine, asparagine and alanine. Amino acids having a neurotransmitter effect in the body are preferred,
The vitamins are vitamin B6, nicotinamide, folic acid (foli
c)), and sugars such as sugar,
A mixture of one or more selected from dextrins and fructooligosaccharides exhibited particularly excellent effects.

A typical method for extracting and producing green tea extract used in the present invention is as shown in FIG.

The green tea extract obtained through the above extraction method is mixed with amino acids, vitamins and sugars to produce the composition for an α-wave enhanced beverage (SUN-α) according to the present invention. Composition ratios can be readily determined by those skilled in the art to which the present invention pertains according to consumer preferences.

The SUN-α composition according to the present invention can be taken usually by dissolving it in hot water, or it can be taken by immersing it in water while wrapping it in a cloth. No need to limit.

On the other hand, beverages containing the α-wave-enhanced beverage composition as a main component or an auxiliary component are also included in the technical scope of the present invention.

The beverage according to the present invention contains SUN as a main component.
The composition can be produced by adding the -α composition in an appropriate range and adding various auxiliary components thereto. As the auxiliary components that can be used in the production of beverages, appropriate ones selected from vitamins B1, B2, vitamin C and various acids or flavors can be used. By adding such auxiliary components, the product can be used. Taste and quality can be improved.

[0015]

The present invention will be more specifically described below with reference to the following examples and experimental examples. However, these examples are for the purpose of facilitating understanding of the present invention, and the scope of the present invention is not limited in any way by these examples. However, unless otherwise specified,% indicates% by weight in the following Examples and Experimental Examples.

Example 1 Preparation of SUN-α Composition A green tea extract was obtained by extracting green tea leaves in boiling water (100 ° C.) for 30 minutes, and then performing filtration, decolorization, concentration, and spray drying in this order. Was. The obtained green tea extract 40
%, Alanine 1.66%, tyrosine 1.66%, glycine 1.66%, phenylalanine 1.66%, asparagine 1.66%, glutamic acid 1.70%, vitamin B
6 0.033% of nicotinamide, 0.033% of folic acid, 21% of sugar, 5% of fructooligosaccharide and 23.9% of dextrin are mixed and homogenized to obtain a beverage composition according to the present invention. Manufactured.

Examples 2 to 6: Production of Beverage Compositions In the same manner as in Example 1, beverage compositions having the components and composition ratios shown in Table 1 below were produced.

[0018]

[Table 1]

EXPERIMENTAL EXAMPLE 1: α-wave Measurement for Beverage Composition
Fixed test 500 mg of each of the compositions prepared in Examples 1 to 6 was dissolved in 100 ml of warm water, and then 10 healthy males aged 30 to 40 per each composition were taken. Immediately after taking the subject, 12 electrodes are put on the head part of the subject, and the state of the brain wave sensed through the electrodes for 1 hour is displayed in a graph to confirm the increasing effect of the α-wave, and the result is shown in FIG. 2 is shown. At this time, the control group simply means the amount of α-wave generation when 100 ml of water is taken.

As can be seen from FIG. 2, when the beverage composition according to the present invention was ingested and the green tea extract content in the composition was 40% or more, ie, in the cases of Examples 1, 5 and 6, As compared with the control group, the generation of α-wave increased about twice. Further, in Examples 2, 3 and 4 to which 25 to 35% of the green tea extract was added, α-wave generation was lower than that of the compositions of Examples 1, 5 and 6, but lower than that of the control group. It can be seen that has increased. Therefore, it is confirmed from this that the frequency of α-wave expression in the brain can be significantly increased by taking a beverage composition appropriately mixed with amino acids, vitamins and sugars together with 25% or more of green tea extract. Was.

Example 7: Preparation of beverage 0.40% of SUN-α composition obtained in Example 1 (containing 40% of green tea extract), vitamin B1 0.00050
%, Vitamin B2 0.00030%, vitamin C
0.15%, nicotinamide 0.00300%, fructose 55 16.0%, blue grape juice 1.650%, citric acid 0.20%, malic acid 0.03%, sodium citrate 0.02%, red 0.05% of the yellowing compound, 0.04% of mixed fruit flavor, 0.02% of cherry flavor, 0.02% of lemon flavor and 0.02% of orange flavor were weighed and dissolved in an appropriate amount of purified water. The completely dissolved composition is placed in a measuring cylinder or measuring flask and the total amount is 100
% (W / V) with purified water. The composition was passed through a filter having a mesh of 200 mesh or more, packaged in a can or a bottle, and sterilized at 90 ° C. for 5 to 10 minutes to prepare a beverage according to the present invention.

Examples 8 to 13: Production of beverages In the same manner as in Example 7, beverages having the components and contents shown in Table 2 below were produced.

[0023]

[Table 2]

EXPERIMENTAL EXAMPLE 2: Sensory Evaluation Sensory evaluation of the degree of preference was repeated twice for each of the beverages produced in Examples 7 to 13 based on a 5-point scale method for 25 sensory evaluation personnel. The results are shown in Table 3 below.

1: Very disliked 2: Disliked 3: Normal 4: Good 5: Very good

[Table 3]

From the results in Table 3 above, it was found that the beverage of Example 7 showed the best result in the overall preference, and showed a uniformly good result over the entire test items. In addition, it was supported that other beverages also have relatively good sensory preference and can be usefully used as beverages.

EXPERIMENTAL EXAMPLE 3: α-wave Measurement Test for Beverages The beverages of Examples 7 to 13 were used as samples, and an experiment was performed in the same manner as in Experimental Example 1 to measure the change in α-wave generation of the subject. However, while the subjects in the control group were to take 140 ml of water, the subjects in Examples 7 to 13 were taking 140 ml of the beverages in Examples 7 to 13 corresponding to each,
Ten healthy males aged 30 to 40 years per beverage were targeted.

FIG. 3 shows the test results. As can be seen from FIG. 3, when the drink of Example 7 containing 0.40% of the SUN-α composition of Example 1 was ingested, the appearance of α-wave increased about 1.94 times as compared with the control group. This tendency was similar in the beverages of the remaining examples having different concentrations.

[0029]

Therefore, the composition for an α-wave enhanced beverage of the present invention produced by mixing the green tea extract, vitamins, amino acids and sugars at an appropriate ratio from the above results is not limited to itself, If manufactured as a beverage containing
It is also supported by sensory evaluation that excellent results are obtained, and it can be seen that an excellent effect is also exerted on increasing the α-wave of the target brain.

[Brief description of the drawings]

FIG. 1 is a diagram showing a typical extraction production method of a green tea extract used in the present invention.

FIG. 2 is a graph showing the degree of increase in α-wave generation that occurs when the compositions for α-wave enhanced beverages of Examples 1 to 6 according to the present invention are taken.

FIG. 3 is a graph showing the degree of increase in α-wave generation that occurs when the beverages of Examples 7 to 13 containing the beverage composition of Example 1 at different concentrations according to the present invention are taken.

Continued on the front page (72) Inventor Sin Dong-ho 200-6 Gwangmyeong 4-dong, Gwangmyeong-si, Gyeonggi-do, Republic of Korea 105-209 (72) Inventor Gong Yun-sui 3-906 Image Statue Apartment Sansan-dong, Gangnam-gu, Seoul, Republic of Korea

Claims (7)

[Claims] 1. A composition for producing a beverage, comprising a green tea extract, amino acids, vitamins and sugars. 2. The composition according to claim 1, wherein the green tea extract is prepared by extracting green tea leaves with boiling water, filtering the green tea leaves, decolorizing, concentrating and spray drying. 3. The composition according to claim 1, wherein the amino acid is at least one selected from glycine, tyrosine, glutamic acid, phenylalanine, asparagine and alanine. 4. The composition according to claim 1, wherein the vitamin is at least one selected from vitamin B6, nicotinamide and folic acid. 5. The composition according to claim 1, wherein the sugar is at least one selected from sugar, dextrin and fructooligosaccharide. 6. A beverage containing the composition according to claim 1. 7. An α-wave enhanced beverage comprising the composition according to claim 1 as a main component.