Ito En, Ltd.

Takanobu Takihara

Takami Kakuda

Ayumu Nozawa

Iwao Sakane

Hirokazu Hosoyama

Kazuo Kobayashi

Masami Sasame

Hitoshi Kinugasa

Kozo Nagata

Kenji Shimaoka

Hitoshi Niino

Yasuhiko Ikegawa

Akio Sugimoto

Yuko Sagesaka

Toshio Kawasaki

Nobuo Matsumoto

Kazuyo Muramoto

Yoichiro Kuroda

Hikari Kato

Takashi Yamamoto

Kunihiko Umezawa

Akihiro Mizutani

Masahiro Kawahara

Naomi Furuse

Yuji Kubota

Hiroshi Kinugasa

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

Disclosed is a method of removing nitric acid from an aqueous liquid containing various components such as vegetable extract, and nitrate ion is removed selectively without spoiling the taste or other components, by subjecting the aqueous liquid to chromatographic treatment with an amphoteric ion exchanger to separate nitrate ion from other components contained in the aqueous liquid. A nitric acid-reduced drink is produced by preparing a raw drink material comprising an extract or juice of plant tissue; removing nitric acid from the raw drink material with use of the method of removing nitric acid from an aqueous liquid as described above; and preparing a drink using the raw drink material after the removing of nitric acid.

Method of removing nitric acid from aqueous liquid and method of producing drinks

A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.

Method for manufacturing vegetable juice and the like with decreased nitrate ions

The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95&deg; C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Method for treating brassicaceous vegetables and producing brassicaceous vegetable beverages

This invention is characterized by a brain function improving preparation containing theanine not less than 50 &mgr;M. It was confirmed that theanine could increase intracellular Ca,concentration by acting on NMDA receptors even at a low dose of about 50 &mgr;M. Thus, the brain function improving preparation of this invention was shown to be capable of causing plastic change in neurons or neural circuit. Since theanine has been approved as a food additive and being consumed daily, its safety has no problem. Moreover, theanine passes the blood-brain barrier relatively easily and, thus, it is effective as an oral preparation.

Method for improving the brain function, inhibiting glutamate excitotoxicity and rescuing from neuronal death

Tea leaves are extracted in warm or hot water, and the obtained extract is contacted with a cation exchange resin ionically bonded to potassium ion. The potassium ion is ionically bonded to the cation exchange resin in advance. Divalent ions in the tea beverage are replaced with the potassium ions from the cation exchange resin. The electrical conductivity of the extract is controlled in this whole process. The natural flavor and quality of the tea are thereby maintained more certainly, since metal ions that cause muddiness or precipitation are effectively removed.

Tea manufacturing process

An excitement accelerating agent was produced by incorporating a very small amount of theanine as an effective compoment in a range that shows the excitement accelerating action. The very small amount in a range that shows the excitement accelerating action means a range containing theanine in an amount of from about 0.17 mg/kg to 0.85 mg/kg, preferably from about 0.17 mg/kg to 0.34 mg/kg based on the weight as an injection agent, and in an amount of from about 0.20 mg/kg to 2.8 mg/kg, preferably from about 0.50 mg/kg to 2.5 mg/kg (0.17/0.338-0.85/0.338) as an oral agent. A safe and effective excitement accelerating agent can be provided by utilizing sufficiently the excitement accelerating action given by theanine, and if it is regularly taken for a long period of time, it is also effective as a nutritious tonic, an energy-increasing agent, and a stamina-sustaining agent.

Excitement accelerating agent

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Shizuoka, Japan

Takanobu Takihara