Ito En, Ltd.

Akio Sugimoto

Takami Kakuda

Hitoshi Kinugasa

Kozo Nagata

Takanobu Takihara

Ayumu Nozawa

Yasuhiko Ikegawa

Yuko Sagesaka

Nobuo Matsumoto

Hirokazu Hosoyama

Yuko Suzuki

Naomi Furuse

Hiroshi Kinugasa

Tsutomu Tsukamoto

Takayuki Ochi

Mitsuo Yashiro

With the object of providing a bottleable green tea beverage for selling hot, a bottleable green tea beverage was prepared, which is a bottleable green tea beverage containing a green tea extract obtained by extracting green tea leaves, wherein the content in epigallocatechin gallate and gallocatechin gallate is 380 mg/l to 1500 mg/l as a total value, the content of glutamic acid is 20 mg/l to 120 mg/l, the diff-use transmittance is 1.0% or less, and the pH is 5 to 7.

Bottleable green tea beverage

The present invention is intended to provide compositions which exert excellent effects allowing improvement in the mental function of humans and animals other than humans, such as reduction of mental fatigue, maintenance and enhancement of concentration maintenance and enhancement of mental vigor, and the like. These compositions are provided as mentally functional compositions containing, as the active component, a mixture component comprising caffeine, theanine, and arginine which are contained in tea. It is preferable that caffeine, theanine, and arginine are mixed such that the mixing ratio approaches a ratio of 1:2:2. Further, by combining the above-described mixture component with sugar and citric acid, mentally functional foods and beverages can be also provided which are taken with ease and effective.

Composition for reducing mental fatigue, composition for maintaining and enhancing concentration, and composition for maintaining and enhancing mental vigor

It is an object of the present invention to provide a manufacturing process of carrot juice capable of obtaining, with high yield, carrot juice having a high-quality and stable characteristic free from occurrence of cohesion with less fishiness. To this end, the present invention comprises, first, peeling washed raw carrot, carrying out enzyme deactivation processing within one day, preferably, within 12 hours after peeling, and second, completely deactivating pectin esterase activity of carrot and carrying out enzyme deactivation processing so that a residual rate of pectinase activity is less than 60%. Such an enzyme deactivation processing may be done by blanching carrot till an internal temperature reaches 70 to 80&deg; C. in water at 70 to 80&deg; C., or blanching carrot till an internal temperature reaches 60 to 70&deg; C. in 0.02M to 0.05M citric acid solution at 60 to 70&deg; C., or processing carrot with supercritical carbonic acid gas by a microbubble SC&mdash;CO method. The carrot subjected to the enzyme deactivation processing was crushed similarly to normal vegetable juice or fruit juice and squeezed, and the obtained squeezed juice is adjusted to an acid region or to about pH 4.2, for example, such as citric acid solution, after which it is sterilized and filled into a container to serve as the carrot juice.

Manufacturing process of carrot juice

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Shizuoka, Japan

Akio Sugimoto