JPH104919A - Food and drink and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food and drink hardly having a bitter and astringent taste, capable of ingesting a large amount thereof and excellent in efficacy of a medicine by including catechins, caffeine and a cyclodextrin in the specific ratio. SOLUTION: This food and drink include catechins containing a proanthocyanidin polymer, caffeine and a cyclodextrin such as β-cyclodextrin in a ratio of <=0.1 pt.wt. caffeine and 0.1-20.0 pts.wt. cyclodextrin based on 1 pt.wt. catechins. Moreover, the food and drink is obtained by acting an activated carbon such as the carbon activated by water vapor on an extract of a tea containing the catechins and the caffeine in the presence of the β- cyclodextrin, and removing the caffeine in the extract of the tea by an adsorption of the caffeine on the activated carbon.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods and drinks, and more particularly, it has little bitterness and astringency despite containing a large amount of catechins, and has a low caffeine content, so that it can be consumed in large amounts. The present invention relates to easy food and drink and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Tea contains caffeine, catechins and the like, and the physiological effects of catechins have been recently elucidated by numerous studies.

The main ones include antioxidant action, antibacterial action, cholesterol and lipid rise suppression action, blood pressure rise suppression action, blood sugar level rise suppression action, antitumor action and the like. Although the physiological effects of such catechins can be expected to some extent even from a few cups of tea that are consumed on a daily basis, a greater effect can be expected by increasing the intake of catechins.

As described above, the tea extract contains a considerable amount of catechins together with catechins (0.1 to 1 part by weight of catechins).
(Ca. 0.4 parts by weight) of caffeine. When a tea extract (tea) is ingested, caffeine is usually taken at the same time, and almost the entire amount is efficiently absorbed from the digestive tract. Caffeine in this tea extract has beneficial physiological actions such as diuretic action and activation of the brain by stimulation of the central nervous system.

[0005] When an adult normally drinks tea as a luxury item, caffeine intake is rarely excessive. However, if a large amount of tea is consumed in anticipation of the physiological effects of catechins, caffeine contained in a large amount of tea will be excessively consumed, which may cause loss of appetite, headache, and nervousness. In addition, since catechins have strong bitterness and astringency, they are an obstacle to ingesting catechins.

[0006] Therefore, the present inventors have conducted intensive research to find foods and drinks that have little bitterness and astringency, can consume a large amount of catechins, and have a low caffeine content. According to the food containing caffeine in a specific amount or less and cyclodextrin, particularly β-cyclodextrin in a specific amount, catechin can be ingested with almost no bitterness and astringency. It has been found that physiological effects such as an increase in blood pressure can be expected due to the large intake of catechins, and that the present invention does not cause loss of appetite, headache, or nervousness even when a large amount of catechins are consumed. It was completed.

JP-A-5-279264 describes a tea extract composition in which a tea extract containing polyphenols is contained in chitin. Examples of the polyphenols include catechin, epicatechin, gallocatechin and epicatechin. Catechin gallate and epigallocatechin gallate are mentioned. As chitin, poly (N-acetyl-D
-Glucosamine), its deacetylated product, chitosan, and salts formed with chitin and acids.

[0008] However, the deacetylated product of poly-N-acetyl-D-glucosamine, for example, contained in this tea extract composition has a unique taste and is difficult to ingest. there were.

Japanese Patent Application Laid-Open No. 6-116258 discloses a method for producing low-caffeine tea leaf catechins, which comprises treating a tea extract with a combination of a ceramic membrane, an ultrafiltration membrane, and a reverse osmosis membrane. The gazette states that according to this method, catechins can be efficiently and continuously produced from tea leaves safely and without using an organic solvent in a large amount.

[0010] However, the tea catechins obtained by the method described in the publication have a problem that they have a strong bitterness and astringency and are difficult to take in large quantities. Note that Japanese Patent Application Laid-Open
No. 179489 describes a novel polyphenol glycoside represented by a specific formula, and describes that the glycoside effectively improves the strong astringency and astringency of conventional polyphenols. Have been. The publication also states that the novel polyphenol glycoside is obtained by allowing a cyclodextrin glucanotransferase derived from Bacillus stearothermophilus to act on a mixture of gallocatechin, cyclodextrin, and the like, It states that a specific fraction may be collected and used by using, for example, chromatography. Further, in Example 1, after dissolving 5 g of (−)-epigallocatechin and 100 g of α-cyclodextrin in an acetate buffer,
It is described that the enzyme was added and reacted.

However, according to the publication, even if catechins are allowed to act on α-cyclodextrin, catechins are not included, but β-cyclodextrin is allowed to act directly (inclusion). The technical idea of removing the bitterness and astringency of catechins by acting (inclusion) with β-cyclodextrin has not been disclosed or suggested at all. Moreover, there is no description or suggestion that caffeine can be efficiently removed by applying steam activated carbon to a tea extract containing caffeine and catechins. Furthermore, it has been suggested that if activated carbon is allowed to act on a tea extract containing caffeine and catechins in the presence (coexistence) of β-cyclodextrin, caffeine can be selectively and efficiently removed. Not.

Even if the method described in JP-A-7-179489 is adopted, there is a problem that sugar addition to catechins which are not glycosides is not easy. JP-A-8-70772 discloses a method of mixing or adding an appropriate amount of activated carbon at the time of and / or after extracting tea using caffeine-containing teas such as green tea, black tea, oolong tea, and mate tea. Thus, a method for obtaining a tea extract with reduced caffeine is disclosed.

However, the publication does not disclose or suggest what kind of activated carbon can be used to significantly reduce the caffeine content in the tea extract. Furthermore, there is no suggestion that caffeine can be selectively and efficiently removed if activated carbon is allowed to act on a tea extract in the presence of cyclodextrin.

[0014]

SUMMARY OF THE INVENTION The object of the present invention is to solve the problems associated with the prior art as described above, and has almost no bitterness or astringency despite containing a large amount of catechins. Moreover, it aims at providing a food and drink which has a low caffeine content and is easy to take in large quantities.

[0015] It is an object of the present invention to provide a method for producing foods and drinks that can efficiently produce a catechin-containing substance having a low caffeine content.

[0016]

SUMMARY OF THE INVENTION Food and drink according to the present invention (functional food and drink)
Contains caffeine in an amount of 0.1 part by weight or less and 0.1 to 20.0 parts by weight of cyclodextrin, preferably 0.1 to 10 parts by weight, based on 1 (part by weight) of catechins.
It is characterized in that it is contained in an amount of 0 parts by weight, more preferably 0.1 to 7 parts by weight.

[0017] In a preferred embodiment of the present invention, the cyclodextrin is desirably β-cyclodextrin. Catechins in such foods and drinks may contain oxidized / polymerized products thereof (eg, proanthocyanidin polymers).

In the present invention, steam activated carbon (steam activated carbon) is allowed to act on a tea extract containing catechins and caffeine, and caffeine in the tea extract is adsorbed to the activated carbon and removed. Preferably, the food or drink is produced.

In the present invention, it is preferable that activated tea (eg, zinc chloride activated carbon, steam activated carbon) is allowed to act on the above tea extract containing catechins and caffeine in the presence of β-cyclodextrin. In this case, it is preferable to use β-cyclodextrin in an amount of 0.1 to 4.0 parts by weight based on 1 part by weight of the solid content in the tea extract. The activated carbon used at this time is preferably steam activated carbon.

According to the present invention, there is provided a food or drink which is hardly bitter and astringent in spite of containing a large amount of catechins, has a low caffeine content, and is easy to take in a large amount. Ingestion of such foods and drinks in large quantities can be expected to have physiological activities such as antioxidant action, antibacterial action, cholesterol and lipid rise suppression action, blood pressure rise suppression action, blood sugar level rise suppression action, and antitumor action. It should be noted that such foods with a small amount of caffeine are less likely to cause loss of appetite, headache, nervousness, etc., even when ingested in large amounts.

Further, according to the method for producing a tea extract according to the present invention, a catechin-containing substance (food and drink) having a low caffeine content can be efficiently produced.

[0022]

DETAILED DESCRIPTION OF THE INVENTION Hereinafter, the food and drink according to the present invention and the method for producing the same will be specifically described. [Food and Drink] The food and drink according to the present invention contains caffeine in an amount of 0.1 part by weight or less, preferably 0 to 0.04 part by weight, based on 1 (part by weight) of catechins, and cyclodextrin. Preferably β-cyclodextrin is 0.1 to
20.0 parts by weight, preferably 0.1 to 10.0 parts by weight,
More preferably, it is contained in an amount of 0.1 to 7 parts by weight. In such foods and drinks, catechins include α-, β-,
It is considered that bitterness and astringency are almost eliminated by inclusion with γ-cyclodextrin, preferably β-cyclodextrin. If the amount of caffeine exceeds 0.1 part by weight with respect to 1 part by weight of catechins, loss of appetite, headache, nervousness and the like tend to occur due to large intake of the food or drink. Further, the amount of this cyclodextrin (particularly β-cyclodextrin) is 0.
If the amount is less than 1 part by weight, bitterness and astringency remain in food and drink,
When the amount exceeds 0.0 parts by weight, the taste is not further improved, and the content of catechins in foods and drinks is relatively reduced. Action) tends to decrease. <Cyclodextrin> Examples of the cyclodextrin contained in the food and drink include α-, β-, and γ-cyclodextrin, and β-cyclodextrin is preferred in the present invention. In the present invention, the β-cyclodextrin and other α-cyclodextrin and / or
Alternatively, they can be used in combination with γ-cyclodextrin. In the present invention, among these cyclodextrins, β-cyclodextrin is preferred because it is particularly excellent in the effect of reducing bitterness and astringency. Note that the branch α
-, Β-, γ-cyclodextrin can also be used in the same manner as the above-mentioned cyclodextrin, and in this case, branched β-cyclodextrin is particularly preferred because of its excellent effect of reducing bitterness and astringency. <Catechins> Examples of the catechins include catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and oxidized and polymerized products thereof (eg:
Proanthocyanidin polymer) and the like.

In the present invention, catechins include
Especially when the oxidized polymer is contained in a large amount, the bitterness / astringency of the oxidized polymer is considerably weaker than that of catechin, epicatechin, epigallocatechin gallate, so the amount of cyclodextrin required for reducing the bitterness / astringency may be small. .

The amount of such a polymer varies depending on the degree of the action of polyphenol oxidase, which is an oxidase in tea leaves, on catechins during tea production, that is, the degree of fermentation of tea leaves.

In black tea, fresh leaves undergo sufficient fermentation, and a considerable amount (part) of catechin, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate in the fresh leaves is polymerized (eg, proanthocyanidins). Polymer).

In oolong tea, which is a medium semi-fermented tea,
The proportion of polymer is lower than that of black tea, catechin, epicatechin, epigallocatechin, epicatechin gallate,
High residual rate of epigallocatechin gallate and the like.

Green tea is produced by steaming fresh leaves without causing the action of polyphenol oxidase in the tea leaves. Therefore, catechins having strong bitterness and astringency in fresh leaves are contained as they are.

[Production Method] In order to produce such foods and drinks, for example, catechins and caffeine obtained by extracting the above-mentioned black tea, oolong tea, green tea and the like with water, hot water, alcohol and the like are contained. Activated carbon is preferably used in the presence of β-cyclodextrin, particularly preferably β-cyclo, by a method such as extraction separation with a solvent from a tea extract, chromatographic separation, adsorption treatment with activated carbon (eg, zinc chloride activated carbon, steam activated activated carbon) and the like. Caffeine is adsorbed on steam activated carbon in the presence of dextrin to separate and remove caffeine.

The activated carbon used at this time will be described in detail. <Activated carbon> Activated carbon is produced by carbonizing and activating various carbonaceous substances. The ability of activated carbon to absorb caffeine not only depends on the raw material for producing activated carbon, but also depends on the production method. Significant differences have been found by the present inventors. Activated carbon production methods are classified into two, a chemical activation method and a gas activation method. The former is generally activated by zinc chloride and the latter is generally activated by steam. The present inventors have found that both zinc chloride activated carbon and steam activated carbon adsorb caffeine and catechins, but steam activated carbon adsorbs more caffeine and less catechins.

Therefore, in the present invention, when activated carbon is allowed to act on a tea extract containing catechins and caffeine, it is preferable to act on steam activated carbon. In the present invention, the tea extract containing catechins and caffeine contains β
-When activated carbon is allowed to act in the presence of cyclodextrin, caffeine can be efficiently separated and removed with any activated carbon regardless of the activated carbon activation method used, but steam activated carbon is more preferably used.

There is no particular upper limit on the amount of activated carbon used at this time. For example, activated carbon is added in an amount of 10 to 500 parts by weight, preferably 50 to 200 parts by weight, per 100 parts by weight of solids in the tea extract. Parts, usually 10 parts
To 80 ° C, preferably 20 to 60 ° C [Example: room temperature (25
° C)], at a temperature of about 1 to 360 minutes, preferably 10 minutes.
Stir for ~ 90 minutes.

When activated carbon is allowed to act on a tea extract containing catechins and caffeine, caffeine and catechins in the tea extract are also adsorbed on the activated carbon.
Among activated carbons, steam activated carbon adsorbs more caffeine and only a small amount of catechins is adsorbed on the activated carbon. Thus, if the activated carbon to which only caffeine is selectively adsorbed is separated and removed by a method such as filtration, a tea extract (food and drink) having a large content of catechins and a reduced amount of caffeine can be obtained.

In the present invention, when activated charcoal is allowed to act on the above tea extract, the coexistence (presence) of β-cyclodextrin
Preferably. That is, β-
Activate the activated carbon after the cyclodextrin is activated (b) or simultaneously add β-cyclodextrin and activated carbon to the tea extract to adsorb (act) the caffeine in the tea extract to the activated carbon ( B) is preferred, and the former is particularly preferred.
(A) is preferred.

When activated carbon is allowed to act on a tea extract in the presence of β-cyclodextrin, caffeine in the tea extract is more likely to be specifically and preferentially adsorbed on the activated carbon, and catechins Is hardly adsorbed by activated carbon.

Therefore, there is a tendency that the content of caffeine is further reduced and a processed product having a higher content of catechins is obtained. Activated carbon adsorbing caffeine in this way
It is separated and removed by a method such as filtration. For example, β-cyclodextrin remaining in the obtained filtrate (a tea extract containing a high concentration of catechins and a reduced amount of caffeine) may be concentrated, precipitated, and separated as necessary. Good. At this time, the concentrated solution is cooled [Example: 0 to 10 ° C]
Degree], the solubility of β-cyclodextrin decreases, and β-cyclodextrin tends to precipitate,
Β-cyclodextrin in the filtrate can be rapidly removed.

It should be noted that β in the catechin-containing solution (catechin-containing solution [I], also referred to as decaffeinated tea extract) thus obtained, from which caffeine has been reduced and removed, is obtained.
-Since cyclodextrin reduces bitterness and astringency derived from catechins and other components in tea extract, it is preferable that cyclodextrin is left in the treatment liquid to some extent.

Such a catechin-containing liquid [I] includes:
Usually, caffeine is added to 1 part by weight of catechins.
0.1 parts by weight or less, preferably 0 to 0.04 parts by weight, in other words, 4% by weight or less, preferably 4% by weight in the solid content (100% by weight) in the catechin-containing liquid [I]. 0 to
Desirably, it is contained in an amount of 1% by weight.

The catechins may be contained in the solid content (100% by weight) in the catechin-containing liquid [I] in an amount of 1 to 90% by weight, preferably 10 to 40% by weight. desirable.

In the present invention, if β-cyclodextrin is not co-present during the treatment for reducing and removing caffeine in the above tea extract, then the catechin-containing solution [I] thus obtained is obtained. , Cyclodextrin,
Preferably, β-cyclodextrin is added and mixed (stirred).

In this manner, a catechin-containing liquid [II] having almost no bitterness or astringency can be obtained. When cyclodextrin, preferably β-cyclodextrin is added to and mixed with the catechin-containing liquid [I], the catechins are included in the cyclodextrin, and the bitterness and astringency of the catechins are reduced. It is thought that it will almost disappear.

In addition, when β-cyclodextrin is added as described above, the solid concentration in the catechin-containing solution [I] used may be adjusted to 0.1 to 40, if necessary.
% By weight, preferably about 2 to 10% by weight.

Cyclodextrin, preferably β
-Cyclodextrin is generally used in an amount of 0.1 to 20 parts by weight, preferably 0.1 to 10 parts by weight, more preferably 0.1 to 10 parts by weight, based on 1 part by weight of the catechins in the catechin-containing liquid [I]. It is desirable to use about 5 parts by weight.
Further, cyclodextrin is added to and mixed with the catechin-containing liquid [I], and the mixture is usually 10 to 80 ° C., preferably 2 to 80 ° C.
It is desirable to keep the mixture at a temperature of about 0 to 60 ° C. with stirring for 1 to 360 minutes, preferably 10 to 90 minutes.

In order to cause cyclodextrin, preferably β-cyclodextrin, to act on catechins as described above, cyclodextrin may be added to and mixed with catechin-containing liquid [I] as described above. The catechin-containing liquid [I] may be added to and mixed with the cyclodextrin, or these components (ie, catechins and cyclodextrin) may be added and mixed little by little or at once, and the catechin-containing liquid [ The method of mixing [I] with cyclodextrin is not particularly limited.

The catechin-containing solution [I] to which cyclodextrin is added and mixed as described above is obtained by filtering, concentrating and drying the catechin-containing solution [I] from which caffeine has been removed. The tea extract (powder or lump solid) thus obtained may be dissolved again in water, hot water or the like.

The food and beverage thus obtained contains caffeine in an amount of 0.1 part by weight or less, preferably 0 to 0.04 part by weight, based on 1 part by weight of the catechins. , Cyclodextrin, preferably β-cyclodextrin is 0.1 to 20.0 parts by weight, preferably 0.1 to 10.0 parts by weight, more preferably 0.1 to 7 parts by weight.
Desirably, it is contained in an amount of parts by weight.

According to such a method, a food or beverage containing a large amount of catechins having no bitterness or astringency and having a low content of caffeine can be subjected to glycosyltransferase by enzymatic treatment with cyclodextrin glucanotransferase or the like. It is easier to obtain than when prepared by

[0047]

EFFECT OF THE INVENTION The functional food and drink according to the present invention (food and drink)
Has a bitter taste despite containing a large amount of catechins
Has little astringency, low caffeine content, and can be consumed in large quantities. Therefore, by increasing the intake of foods and drinks containing a large amount of such catechins, the antioxidant action, antibacterial action, cholesterol and lipid elevation suppression action, blood pressure elevation suppression action, blood glucose elevation inhibition action of catechins Bioactive effects such as antitumor effects can be expected.

In the case of such foods with a small amount of caffeine, there is little risk of loss of appetite, headache, nervousness, etc., even if ingested in large amounts. Further, according to the method for producing a tea extract according to the present invention, a catechin-containing substance (food and drink) having a low caffeine content can be efficiently produced.

[0049]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

The HP in the following Examples and Comparative Examples
LC analysis conditions are as follows. HPLC analysis conditions Column: C18 Eluent: acetonitrile / ethyl acetate / 0.05% phosphoric acid water = 12/2/86 Detection: 280 nm Temperature: 40 ° C. Flow rate: 1.0 mL / min

[0051]

Example 1 100 g of a tea extract obtained from green tea [solid matter: containing 50% by weight of catechins and 10% by weight of caffeine in the solid matter] was dissolved in 2 liters of water, and then 100 g of steam activated carbon was added. The mixture was stirred at room temperature of 25 ° C. for 30 minutes and filtered. The filtrate was concentrated and dried to obtain 69 g of a decaffeinated extract (A).

The result of HPLC analysis of this product is as follows. Catechins: 39.8% by weight Caffeine: 0.8% by weight Decaffeinated tea extract (A) 1 thus obtained
g was dissolved in 200 ml of warm water, 4 g of α-cyclodextrin was added, and the mixture was stirred for 10 minutes to obtain a liquid food and drink [solution (B)].

[0053]

Example 2 A liquid food and drink [solution (C)] was obtained in the same manner as in Example 1 except that β-cyclodextrin was used instead of α-cyclodextrin.

[0054]

Example 3 A liquid food and drink [(D) solution] was obtained in the same manner as in Example 1 except that γ-cyclodextrin was used instead of α-cyclodextrin.

[0055]

[Evaluation Test] The taste of the liquids (A), (B) and (C) obtained in Examples 1 to 3 was evaluated by 15 panelists.

Table 1 shows the results. (In Table 1, blank is 1 g of decaffeinated tea extract (A) and 200 m of warm water.
l. )

[0057]

[Table 1]

[0058]

Example 4 Tea extract obtained from green tea [Solid matter: 50% by weight of catechins and 10% by weight of caffeine in the solid matter]
Was dissolved in 2 liters of water, 200 g of β-cyclodextrin was added, and the mixture was stirred at 40 ° C. for 30 minutes. Next, 100 g of steam activated carbon was added to the obtained mixture, and the mixture was stirred at room temperature of 25 ° C. for 30 minutes, and then filtered.

The filtrate was concentrated and dried to obtain 278 g of decaffeinated tea extract (E). The result of analyzing this product by HPLC is as follows. Catechins: 15.7% Caffeine: 0.1% (E) 2.5 g of powder was fractionated and the temperature of 40 ° C warm water 20 was adjusted so that the concentration of catechins was the same as in the above evaluation test.
It was dissolved in 0 ml and taste was examined by 15 panelists.

As a result, this aqueous solution did not show any bitterness or astringency, and had the same taste as the solution (C) of Example 2.

[0061]

Example 5 Tea extract obtained from green tea [Solid matter: 50% by weight of catechins (total amount) in the solid matter, caffeine 1
0% by weight] was dissolved in 400 ml of water at a temperature of 60 ° C. Next, 5.0 g of β-cyclodextrin was added to the obtained tea extract solution and dissolved at a temperature of 40 ° C. Next, 4.0 g of powdered carbon was added to the obtained β-cyclodextrin-containing liquid, and the mixture was stirred at a temperature of 40 ° C. for 15 minutes.

Thereafter, the filtrate obtained by filtration through the filter and the washing liquid obtained by washing the residue in the filter were combined, and the volume was adjusted to 1000 ml to carry out HPLC analysis.

As a result, the residual ratio of caffeine was 42.
The residual amount was 0.42 g [3.1% by weight / in the obtained solid] in 13.6 g of the total solid, and the total residual ratio of catechins was 89%. The amount was 4.5 g [33% by weight / in the total solid obtained] in 13.6 g of the total solid obtained, and the residual ratio of EgCg (epigallocatechin gallate) was 89.5%. And
The amount is 2.9 g [2 in the total amount of 4.5 g of the catechins.
1% by weight / in the obtained solid matter], the residual ratio of ECg (epicatechin gallate) is 87.8%, and the amount is 0.7 g [5 in 5 g of the total amount of the catechins. .1
% Of the total solids obtained].

The results are shown in Table 3. Table 2 shows the amount of tea extract used, the amount of β-cyclodextrin (β-CD) added, and the amount of activated carbon (steam activated carbon) added.

[0065]

Examples 6 to 12 and Comparative Example 1 In Example 5, β-
The amounts of cyclodextrin and activated carbon (steam activated carbon) used were changed as shown in Table 2, and in Example 8, β-
Because cyclodextrin was difficult to dissolve, 60 ° C
The procedure was performed in the same manner as in Example 5 except that the heating was performed.

Table 3 shows the results.

[0067]

Comparative Example 2 The procedure of Example 10 was repeated, except that zinc chloride activated carbon was used in place of the steam activated activated carbon.

The results are shown in Table 3.

[0069]

Example 13 The procedure of Example 11 was repeated, except that zinc chloride activated carbon was used instead of steam activated carbon.

The results are shown in Table 3.

[0071]

[Table 2]

[0072]

[Table 3]

Claims (7)

[Claims] (1) Caffeine is contained in an amount of 0.1 part by weight or less and cyclodextrin is contained in an amount of 0.1 to 20.0 parts by weight based on 1 part by weight of catechins. Food and drink characterized. 2. The food or drink according to claim 1, wherein the cyclodextrin is β-cyclodextrin. 3. The food or drink according to claim 1, wherein the catechins include a proanthocyanidin polymer. 4. A method for producing food or drink, wherein steam activated carbon is allowed to act on a tea extract containing catechins and caffeine, and caffeine in the tea extract is adsorbed on the steam activated carbon and removed. Method. 5. A tea extract containing catechins and caffeine, wherein activated carbon is allowed to act in the presence of β-cyclodextrin, and caffeine in the tea extract is adsorbed to the activated carbon and removed. To produce food and drink. 6. A method according to claim 1, wherein 1 part by weight of solids in the tea extract is β
6. The method according to claim 5, wherein the cyclodextrin is used in an amount of 0.1 to 4.0 parts by weight. 7. The method according to claim 5, wherein the activated carbon is steam activated carbon.