JP2004222681A - Functional food material with antiallergic action made from tea leaves - Google Patents

Abstract

An object of the present invention is to stably and efficiently obtain an antiallergic component such as methylcatechin and strictinin, thereby enabling a stable and efficient production of a food material containing a large amount of an antiallergic component.
[MEANS FOR SOLVING PROBLEMS] To efficiently ingest methyl catechin, an anti-allergic component, "Benifuuki", "Benifuji", "Benihomare", "Okumidori", "Kanamidori", "Suru" Assam hybrids / Chinese varieties such as "Gase", "Benihikari", "Yamakai", "Yuyu Midori", "Seishin Daipan", "Seishin Oolong", "Ooba Oolong", "Yaeho" / Manufactures food materials using tea from which tea leaves with low methyl catechin content are removed from tea leaves of Taiwan strain. In order to consume a lot of strictinin, use fresh tea leaves.
[Selection] Fig. 2

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to "Beni Fuki", "Beni Fuji", "Beni Homare", "Yaeho", "Sugagase", "Yutaka Midori", "Kanaya Midori", "Blue Heart Large Bread", Included in any of the tea leaves of Assam hybrids / Chinese / Taiwan, such as “Seishin Oolong”, “Ooba Oolong”, “Beni Hikari”, “Yamakai”, “Yamato Midori”, “Okumidori” Epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter EGCG4") which are antiallergic components Me), an antiallergic food material containing a lot of strictinin.
[0002]
BACKGROUND OF THE INVENTION
It is said that 30 million allergic patients, including potential patients, have one-third of all infants with allergic symptoms. Consumers have high expectations and interest in developing foods and drinks that can be consumed with heart.
[0003]
Regarding this, it has been said that so-called green tea contains an anti-allergic component.
[0004]
Japanese Patent Application Laid-Open No. 2001-253879 (P2001-253879A) discloses that tea catechins have various biological activities, and in particular, epigallocatechin gallate exhibits particularly excellent biological activity. However, the metabolic rate in the living body is so fast that biological activity cannot be maintained for a long time.The alkyl of catechins having strong anti-allergic activity isolated from certain teas Derivatives absorb well in the body and metabolic rate is slower than epigallocatechin gallate, so their biological activity is maintained for a long time. However, teas containing such alkyl derivatives in high concentrations are extremely rare. " It is described.
[0005]
[Non-patent document 1]
"Tea Chemistry" edited by Keiichiro Muramatsu (Asakura Shoten) p38-p42, p124-143
[Patent Document 1]
Japanese Patent Application Laid-Open No. 2001-253879 (P2001-253879A)
[Problems to be solved by the invention]
Here, in order to obtain the anti-allergic component contained in green tea, usually, the harvested fresh leaves are steamed, coarsely rubbed, kneaded, medium rubbed, rubbed with a fine rubbing machine, and the tea dried with a drier is dried for catechins and the like. Used as an extraction raw material for functional materials.
[0007]
However, with such a simple method, anti-allergic components such as EGCG3 ″ Me and / or EGCG4 ″ Me (hereinafter referred to as methylcatechin) and strictinin cannot be obtained stably and efficiently, and methylcatechin and strictinin cannot be obtained. It is not possible to efficiently produce a food material containing many antiallergic components.
[0008]
The present invention has been made in view of the above problems, and an object of the present invention is to stably and efficiently obtain an antiallergic component such as methylcatechin and strictinin. To enable stable and efficient production of a food material containing a large amount of.
[0009]
[Means for Solving the Problems]
In order to achieve the above objectives and provide food materials used in the production of functional foods and drinks with anti-allergic effects, “Benifuuki”, “Benifuji”, “Benihore”, “Yehoho” , Shigarase, Yutaka Midori, Kanaya Midori, Seishin Daipan, Seishin Oolong, Ooba Oolong, Benihikari, Yamakai, Assam hybrids such as "Yamato Midori" and "Okumidori" / Chinese / Taiwan strains, using anti-allergic components methyl catechin (EGCG3 "Me, EGCG4" Me) and strictinin / Assam hybrids / Chinese / For the efficient production method of food materials from tea leaves of Taiwan strain, the variation of these components during the ripening period and the variation of these components depending on the harvested leaf position were examined.
[0010]
As a result of the study by the present inventors, "Beni Fuki", "Beni Fuji", "Beni Homare", "Yaeho", "Sugagarase", "Yutaka Midori", "Kanaya Midori", "Blue" Assam hybrids such as “Shindai Daipan”, “Seishin Oolong”, “Ooba Oolong”, “Beni Hikari”, “Yamakai”, “Yamato Midori”, “Oku Midori”, etc./Chinese/Taiwan tea leaves Contains EGCG3 "Me, EGCG4" Me and strictinin, which are anti-allergic components, but it was found that the content of methylcatechin differs remarkably depending on the leaf position at which tea is harvested.
[0011]
Here, changes in the contents of epigallocatechin-3-O- (3-O-methyl) gallate (EGCG3 ″ Me), which is a methylcatechin expected to have an antiallergic effect in tea leaves, and the strictinin content due to the maturity and leaf position are examined. When examined using "Benifuuki", EGCG3 "Me was found to be present in the lower leaves with advanced ripeness in the first tea stage, especially in the fifth leaf, and in the second tea stage, in the lower leaves below the third leaf. Many were included.
[0012]
Strictinin, on the other hand, was most abundant in the young shoots at the very beginning of the tea season, and dropped sharply at the second tea stage. Thus, in order to utilize EGCG3 ″ Me, it is necessary to produce green tea from tea leaves having lower maturity of tea bud and re-produce it without stems. It was suggested that it was necessary to produce using tea leaves of young shoots.
[0013]
Based on these facts, "Beni Fuki", "Beni Fuji", "Beni Homare", "Yaeho", "Sugagase", "Yutaka Midori", "Kanaya Midori", "Seishin" Any of the assam hybrids / Chinese / Taiwan strains such as “Large bread”, “Seishin Oolong”, “Ooba Oolong”, “Benihikari”, “Yamakai”, “Yamato Midori”, “Okumidori” As a result of examining the anti-allergic components of tea leaves by ripening period and leaf position, we succeeded in producing a finished tea with a high content of each component, and it was possible to obtain a food material rich in anti-allergic components from them. It became so.
[0014]
More specifically, the present invention relates to "Beni Fuki", "Beni Fuji", "Beni Hoare", "Yaeho", "Sugagase", "Yu Midori", "Kana Midori", " Asam hybrids / Chinese / Taiwan strains such as “Seishin Daipan”, “Seishin Oolong”, “Ooba Oolong”, “Benihikari”, “Yamakai”, “Yamato Midori”, “Oku Midori” Using tea leaves of that variety, burn tea or Karbancha whose picking is delayed as much as possible, pass it through an electrostatic separator (electric sorter) once or several times, sieve through sieves 11 to 13, and color sort. A tea machine is manufactured by using a machine or a wind separator to finish the content of stalks within 5%. A food material is produced using the tea thus obtained, thereby providing a methylcatechin-rich antiallergic food material.
[0015]
More specifically, the present invention provides the following.
[0016]
(1) A tea leaf containing an anti-allergic component, wherein the content of the stem in the tea leaf is 5% by mass or less.
[0017]
(2) The tea leaf according to (1), which is a tea leaf for producing an antiallergic food material.
[0018]
(3) The tea leaf containing the anti-allergic component is any one of (1) or (1) or (1) or (1) a tea leaf of a hybrid tea, a tea leaf of a Chinese tea, a tea leaf of a Taiwanese tea, or a mixture thereof. 2) The tea leaves described.
[0019]
(4) The tea leaves containing the antiallergic component are “Benifuuki”, “Benifuji”, “Benihore”, “Yaeho”, “Sugagarase”, “Yutakamidori”, “Kanadori” Assam hybrids / Chinese varieties, such as "Yamidori", "Seishin Daipan", "Seishin Oolong", "Ooba Oolong", "Beni Hikari", "Yamakai", "Yamato Midori", "Okumidori" / Tea leaves according to any one of (1) to (3), which are tea leaves of Taiwan strain or a mixture thereof.
[0020]
(5) An anti-allergic food material containing a large amount of EGCG3 "Me and / or EGCG4" Me having an antiallergic effect, using the tea leaf according to any one of (1) to (4) as a raw material. Therefore, for example, it is "a tea leaf for producing an anti-allergic food material, which is a tea leaf containing an anti-allergic component, wherein the tea leaf contains 5% by mass or less of a stem in the tea leaf." become.
[0021]
(6) The tea leaf according to any one of (1) to (4), which is a tea leaf for producing an antiallergic food.
[0022]
(7) A method of adjusting the antiallergic strength of the tea leaf by changing the content ratio of the stem in the tea leaf containing the antiallergic component.
[0023]
(8) A method of increasing the antiallergic strength of the tea leaf by removing the stems of the tea leaf from the tea leaf containing the antiallergic component.
[0024]
(9) A method of increasing the antiallergic strength of the tea leaf by reducing the content of the stem in the tea leaf to 5% by mass or less in the tea leaf containing the antiallergic component.
[0025]
(10) A method of changing the antiallergic property of the tea leaf by changing the leaf position in the tea leaf containing the antiallergic component.
[0026]
(11) A method of controlling the ratio between the content of methylcatechin and the content of strictinin in tea leaves containing an antiallergic component by changing the leaf position in the tea leaves.
[0027]
(12) A method in which, in a tea leaf containing an anti-allergic component, the leaf position in the tea leaf is changed to a higher rank to lower the methylcatechin content and increase the strictinin content in the tea leaf.
[0028]
(13) A method of increasing the methylcatechin content in the tea leaf and reducing the strictinin content in the tea leaf containing the antiallergic component by changing the leaf position in the tea leaf to a lower position.
[0029]
(14) The ratio of the content of methylcatechin to the content of strictinin in the functional food by changing the leaf position in the tea leaf with respect to the functional food containing tea leaves containing an antiallergic component How to control.
[0030]
(15) For a functional food containing tea leaves containing an anti-allergic component, by changing the leaf position in the tea leaves to a higher position, the content of methylcatechin in the functional food is reduced, A method for increasing the content of strictinin.
[0031]
(16) For a functional food containing tea leaves containing an antiallergic component, by changing the leaf position in the tea leaves to a lower position, the content of methylcatechin in the functional foods is increased, and the strictinin is increased. Of reducing the content of.
[0032]
(17) The tea leaves containing the antiallergic component are “Benifuuki”, “Benifuji”, “Benihore”, “Yaeho”, “Sugagarase”, “Yutakamidori”, “Kanamidori” Assam hybrids / Chinese varieties, such as "Yamidori", "Seishin Daipan", "Seishin Oolong", "Ooba Oolong", "Beni Hikari", "Yamakai", "Yamato Midori", "Okumidori" / The method according to any one of (7) to (16), characterized by being a tea leaf of a Taiwan strain or a mixture thereof.
[0033]
(18) A functional food containing tea leaves containing an anti-allergic component, wherein the ratio of the methylcatechin content to the strictinin content in the functional food is changed by changing the leaf position in the tea leaves. Functional food controlled.
[0034]
(19) A functional food containing tea leaves containing an anti-allergic component, wherein the content of methylcatechin in the functional food is reduced by changing the leaf position in the tea leaves to a higher position. , A functional food with an increased strictinin content.
[0035]
(20) A functional food containing tea leaves containing an anti-allergic component, wherein the content of methylcatechin in the functional food is increased by changing the leaf position in the tea leaves to a lower position. Functional food with reduced strictinin content.
[0036]
(21) The tea leaves containing the antiallergic component are “Benifuuki”, “Benifuji”, “Benihore”, “Yaeho”, “Sugagarase”, “Yutakamidori”, “Kanamidori” Assam hybrids / Chinese varieties, such as "Yamidori", "Seishin Daipan", "Seishin Oolong", "Ooba Oolong", "Beni Hikari", "Yamakai", "Yamato Midori", "Okumidori" The functional food according to any one of claims 18 to 20, wherein the functional food is tea leaves of a Taiwanese strain or a mixture thereof.
[0037]
(22) A method of changing the antiallergic properties of the tea leaf by changing the maturity of the tea leaf containing the antiallergic component.
[0038]
(23) A method for controlling the ratio of the content of methylcatechin to the content of strictinin in tea leaves containing an antiallergic component by changing the maturity of the tea leaves.
[0039]
(24) A method in which, in a tea leaf containing an antiallergic component, the content of methylcatechin in the tea leaf is reduced and the content of strictinin is increased by changing the maturity of the tea leaf to a shallow one.
[0040]
(25) A method of increasing the content of methylcatechin in the tea leaves and decreasing the strictinin content in the tea leaves containing the antiallergic component by changing the maturity of the tea leaves to a deeper one.
[0041]
(26) The ratio of the content of methylcatechin to the content of strictinin in the functional food by changing the maturity of the tea in a functional food containing tea leaves containing an antiallergic component. How to control.
[0042]
(27) For a functional food containing a tea leaf containing an anti-allergic component, the content of methylcatechin in the functional food is reduced by changing the maturity of the tea leaf to a shallow one, and the strictinin is reduced. How to increase the content of.
[0043]
(28) For a functional food containing tea leaves containing an anti-allergic component, the content of methylcatechin in the functional food is increased by changing the maturity of the tea leaves to a deeper one, How to reduce the content.
[0044]
(29) The tea leaves containing the antiallergic component are “Benifuuki”, “Benifuji”, “Benihore”, “Yaeho”, “Sugagarase”, “Yutakamidori”, “Kanamidori” Assam hybrids / Chinese varieties, such as "Yamidori", "Seishin Daipan", "Seishin Oolong", "Ooba Oolong", "Beni Hikari", "Yamakai", "Yamato Midori", "Okumidori" / The method according to any one of (22) to (28), which is a tea leaf of a Taiwan strain or a mixture thereof.
[0045]
(30) A functional food containing tea leaves containing an antiallergic component, wherein the ratio of the content of methylcatechin and the content of strictinin in the functional food is changed by changing the maturity of the tea leaves. Functional food controlled.
[0046]
(31) A functional food containing tea leaves containing an anti-allergic component, wherein the content of methylcatechin in the functional food is reduced by changing the maturity of the tea leaves to a shallow one. Functional food with increased strictinin content.
[0047]
(32) A functional food containing tea leaves containing an antiallergic component, wherein the content of methylcatechin in the functional food is increased by changing the maturity of the tea leaves to a deeper one, and strictinin Functional food with reduced content of
[0048]
(33) The tea leaves containing the antiallergic component are “Benifuuki”, “Benifuji”, “Benihore”, “Yaeho”, “Sugagarase”, “Yutakamidori”, “Kanamidori” Assam hybrids / Chinese varieties, such as "Yamidori", "Seishin Daipan", "Seishin Oolong", "Ooba Oolong", "Beni Hikari", "Yamakai", "Yamato Midori", "Okumidori" / The functional food according to any one of (30) to (32), which is a tea leaf of a Taiwan strain or a mixture thereof.
[0049]
[Definition, etc.]
In the above (1) to (33), “tea leaves” does not mean individual tea leaves, but means “aggregates of tea leaves” that are raw materials for tea and food.
[0050]
"Food" refers to a medium to which the "aggregate of tea leaves" according to the present invention is mixed, and is used for human consumption. Therefore, "food" is a broad concept that includes not only solid foods but also semi-solid foods and beverages.
[0051]
The “mixture” includes not only two kinds but also three kinds, four kinds and the like of various kinds of arbitrary mixtures.
[0052]
"Anti-allergic strength" means the strength of the effect on allergies, and "strong anti-allergic strength" means that even a small amount works, that is, the amount of the effect on the allergy appears. It means that it may be less.
[0053]
“Antiallergic properties” means that the type of effect on allergy is different due to the difference in the function, function, action and effect of the antiallergic component.
[0054]
To explain this, an allergy is an excessive immune reaction that occurs when antibodies that attack foreign substances that have invaded the living body are produced in excess and normal tissues are involved. There are several types of allergies, but overreaction by IgE antibodies causes excessive production of IgE antibodies that react to certain allergens (proteins, ticks, house dust, etc.) and attaches to the surface of mast cells. When the allergen reaches again and cross-links with the antibody, the mast cells are stimulated (activated) and emit inflammatory substances such as histamine and leukotriene, causing asthma and hay fever.
[0055]
Here, methyl catechin inhibits mast cell activation and stops the release of inflammatory substances such as histamine. Strictinin, on the other hand, inhibits the production of allergen-specific IgE antibodies to activate mast cells (IgE class switch).
[0056]
The phrase “leaf position is higher” means that the leaf is one heart and one leaf or close to one heart and one leaf. Thus, for example, two leaves are higher in leaf position than three leaves.
[0057]
“Leaf position is lower” is opposite to “leaf position is higher”, and means that the position is farther from each leaf (lower position in tea tree). Therefore, for example, the five leaves are lower in leaf position than the four leaves.
[0058]
The phrase "low-ripeness" means that it is the most tea or the one that is closest to the tea. Therefore, for example, the first tea is less mature than the third tea.
[0059]
"Deep" means that the time of harvesting is later. Therefore, for example, the third tea is more mature than the second tea.
[0060]
BEST MODE FOR CARRYING OUT THE INVENTION
EGCG3 "Me, EGCG4" Me, and strictinin are extracted with water or alcohol from the above-mentioned crude tea or finished tea obtained by regenerating crude tea.
[0061]
EGCG3 "Me, EGCG4" Me, and strictinin are extracted at high temperatures.
[0062]
【Example】
[Example 1]
Samples of hand-picked "Benifuuki" in the field of the Institute of Vegetable Tea Industry (Kanaya-cho, Shizuoka Prefecture) in the first tea season of 2002 (4 / 11-5 / 7) in 13 times and hand-picked and dried Material. Further, on 4/27 (first tea stage) and 6/24 (second tea period), the sample was picked with a portable picking machine, separated from single leaves and single leaves to five leaves, and dried by microwave to obtain a test material.
[0063]
The microwave-dried tea leaf powder was extracted with 2% phosphoric acid: ethanol at 30 ° C. for 60 minutes, and the filtered supernatant was used. The catechins, strictinin and caffeine in each extract were analyzed simultaneously by high performance liquid chromatography. The water content was determined by an ordinary method, and each component value was expressed in terms of dry matter% by converting the water content. Each sample was analyzed three times repeatedly, and the component values were expressed as mean ± SD.
[0064]
As shown in the figure, the content of EGCG3 ″ Me increased as the ripening period progressed, and the amount of strictinin decreased sharply. Therefore, in order to produce a food material containing a large amount of methylcatechin, tea leaves whose sampling was delayed as much as possible were used. In addition, in order to produce a food material containing a large amount of strictinin, it is necessary to use tea leaves which have been plucked as soon as possible, that is, in order to control the content of both components, the mixing ratio of the tea leaves which have been plucked at these two pruning times. Can be changed as necessary.
[0065]
Examination of the variation in the content of each leaf position of EGCG3 ″ Me revealed that the content increased in the first tea season from the single heart and the first leaf, and showed the highest value in the fifth leaf which is a mature leaf (FIG. 3). It contained only a small amount, about 3.5% of the fifth leaf, while the strictinin content showed the highest value in the young shoots (one heart and one leaf), and reached about 30% in the fifth leaf. Diminished.
[0066]
In the second tea stage, the EGCG3 "Me content showed a high value in the lower leaves below the third leaf (FIG. 4). EGCG3" Me was a higher value in all leaf positions compared to the first tea. Compared with three leaves, the content was about twice that of the first tea. Strictinin content was lower than that of the first tea, and it was reduced to 1/4 volume when compared with the single heart per leaf, which had the highest content of the first tea.
[0067]
【The invention's effect】
As explained above, "Beni Fuki", "Beni Fuji", "Beni Homare", "Yaeho", "Sugagase", "Yutaka Midori", "Kanaya Midori", "Blue Heart Bread" ”,“ Seishin Oolong ”,“ Ooba Oolong ”,“ Beni Hikari ”,“ Yamakai ”,“ Yamato Midori ”,“ Oku Midori ”, etc. Methyl catechin is obtained by removing tea from ripened tea or Karban tea using an electrostatic separator, sieving, color sorter, wind sorter, etc., and using a tea whose content is kept within 5%. It has become possible to produce high-content food materials efficiently.
[0068]
Also, "Beni Fuki", "Beni Fuji", "Beni Homare", "Yaeho", "Sugagase", "Yutaka Midori", "Kanaya Midori", "Blue Heart Large Bread", "Blue" In the first tea season of any of the varieties of the Assam hybrids / Chinese / Taiwan strains such as "Shin Oolong", "Ooba Oolong", "Beni Hikari", "Yamakai", "Yamato Midori", "Okumidori" By using tea extracted as early as possible, it became possible to efficiently produce a strictinin-rich food material.
[0069]
Functional foods and drinks manufactured using such food materials are useful for primary prevention of allergies by ordinary consumers eating and drinking regularly, and secondary prevention for many patients suffering from allergic diseases. Under appropriate guidance from a physician, it is considered that the amount of drugs such as steroids can be reduced, leading to an increase in savings on medical expenses.
[Brief description of the drawings]
FIG. 1 is a view showing the chemical structural formulas of EGCG3 "Me, EGCG4" Me and strictinin.
FIG. 2 is a diagram showing a graph showing the change of each component of tea leaves by day of first tea harvesting.
FIG. 3 is a diagram showing a graph showing the variation of each component value for each tea leaf position in “Benifuuki”.
FIG. 4 is a diagram showing a graph showing a change in each component value for each second tea leaf position in “Benifuuki”.

Claims (33)

A tea leaf containing an antiallergic component, wherein the content of the stem in the tea leaf is 5% by mass or less. The tea leaf according to claim 1, which is a tea leaf for producing an antiallergic food material. The tea leaf according to claim 1, wherein the tea leaf containing the anti-allergic component is any one of a tea leaf of an Asam hybrid tea, a tea leaf of a Chinese tea, a tea leaf of a Taiwanese tea, and a mixture thereof. . Tea leaves containing the anti-allergic component are "Benifuuki", "Benifuuji", "Benihore", "Yaeho", "Sugagase", "Yutaka Midori", "Kanayamidori" , "Shinshin Daipan", "Seishin Oolong", "Ooba Oolong", "Benihikari", "Yamakai", "Yamato Midori", "Okumidori", or a mixture of these The tea leaf according to any one of claims 1 to 3, characterized in that: Epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter, referred to as EGCG3 "Me) and epigallocatechin having an antiallergic effect, using the tea leaf according to any one of claims 1 to 4 as a raw material. An antiallergic food material containing a large amount of -3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me). The tea leaf according to any one of claims 1 to 4, which is a tea leaf for producing an antiallergic food. In a tea leaf containing an antiallergic component, a method of adjusting the antiallergic strength of the tea leaf by changing the content ratio of the stem in the tea leaf. A method for increasing the antiallergic strength of the tea leaf by removing the stems of the tea leaf from the tea leaf containing the antiallergic component. A method for increasing the antiallergic strength of the tea leaf by reducing the content of the stem in the tea leaf to 5% by mass or less in the tea leaf containing the antiallergic component. In a tea leaf containing an antiallergic component, a method of changing the leaf position of the tea leaf to thereby change the antiallergic property of the tea leaf. In a tea leaf containing an antiallergic component, epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EGCG3 "Me) and epigallocatechin by changing the leaf position in the tea leaf A method of controlling the ratio between the content of -3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me) and the content of strictinin. By changing the leaf position of the tea leaf containing the antiallergic component to a higher leaf position, epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter EGCG3 ″ Me) in the tea leaf is changed. A) reducing the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me) and increasing the content of strictinin. In a tea leaf containing an anti-allergic component, by changing the leaf position in the tea leaf to a lower position, epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter EGCG3 ″ Me) in the tea leaf is changed. A) increasing the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me) and decreasing the content of strictinin. Epigallocatechin-3-O- (3-O-methyl) gallate in the functional food by changing the leaf position in the tea leaf for a functional food containing tea leaves containing an antiallergic component (Hereinafter referred to as EGCG3 "Me) and a method of controlling the ratio of the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me) to the content of strictinin. By changing the leaf position in the tea leaves to a higher rank in a functional food containing tea leaves containing an antiallergic component, epigallocatechin-3-O- (3-O -Methyl) gallate (hereinafter, referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter, referred to as EGCG4" Me) in a method for increasing the content of strictinin . By changing the leaf position in the tea leaves to a lower position in a functional food containing tea leaves containing an antiallergic component, epigallocatechin-3-O- (3-O -Methyl) gallate (hereinafter referred to as EGCG3 "Me) and a method for increasing the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me) and reducing the content of strictinin . Tea leaves containing the anti-allergic component are "Benifuuki", "Benifuuji", "Benihore", "Yaeho", "Sugagase", "Yutaka Midori", "Kanayamidori" , "Shinshin Daipan", "Seishin Oolong", "Ooba Oolong", "Benihikari", "Yamakai", "Yamato Midori", "Okumidori", or a mixture of these 17. A method according to any of claims 7 to 16, characterized in that: A functional food containing tea leaves containing an anti-allergic component, wherein epigallocatechin-3-O- (3-O-methyl) gallate in the functional food is changed by changing a leaf position in the tea leaves. Functionality in which the ratio of the content of EGCG3 "Me" and the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter EGCG4 "Me) to the content of strictinin is controlled. Food. A functional food containing tea leaves containing an anti-allergic component, wherein the leaf position in the tea leaves is changed to a higher position to thereby provide epigallocatechin-3-O- (3-O -Methyl) gallate (hereinafter referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me), and the strictinin content was increased. Functional foods. A functional food containing tea leaves containing an anti-allergic component, wherein the leaf position in the tea leaves is changed to a lower position so that epigallocatechin-3-O- (3-O -Methyl) gallate (hereinafter referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me), and the content of strictinin is reduced. Functional foods. Tea leaves containing the anti-allergic component are "Benifuuki", "Benifuuji", "Benihore", "Yaeho", "Sugagase", "Yutaka Midori", "Kanayamidori" , "Shinshin Daipan", "Seishin Oolong", "Ooba Oolong", "Benihikari", "Yamakai", "Yamato Midori", "Okumidori", or a mixture of these The functional food according to any one of claims 18 to 20, characterized in that: A method for changing the antiallergic properties of a tea leaf containing an antiallergic component by changing the maturity of the tea leaf. In a tea leaf containing an antiallergic component, epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EGCG3 ″ Me) and epigallocatechin by changing the maturity of the tea leaf A method of controlling the ratio between the content of -3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me) and the content of strictinin. In a tea leaf containing an antiallergic component, by changing the maturity of the tea leaf to a shallow one, epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EGCG3 ″ Me) in the tea leaf is changed. A) reducing the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me) and increasing the content of strictinin. In tea leaves containing an antiallergic component, by changing the maturity of the tea leaves to a deeper one, epigallocatechin-3-O- (3-O-methyl) gallate (hereinafter referred to as EGCG3 ″ Me) in the tea leaves is changed. A method for increasing the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4 "Me) and reducing the content of strictinin. Epigallocatechin-3-O- (3-O-methyl) gallate in a functional food by changing the maturity of the tea with respect to a functional food containing a tea leaf containing an antiallergic component (Hereinafter referred to as EGCG3 "Me) and a method of controlling the ratio of the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me) to the content of strictinin. For a functional food containing tea leaves containing an anti-allergic component, epigallocatechin-3-O- (3-O- A method of reducing the content of methyl) gallate (hereinafter referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me) and increasing the content of strictinin. For a functional food containing tea leaves containing an antiallergic component, epigallocatechin-3-O- (3-O- A method of increasing the content of methyl) gallate (hereinafter, referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter, referred to as EGCG4" Me), and decreasing the content of strictinin. Tea leaves containing the anti-allergic component are "Benifuuki", "Benifuuji", "Benihore", "Yaeho", "Sugagarase", "Yutaka Midori", "Kanayamidori" , "Shinshin Daipan", "Seishin Oolong", "Ooba Oolong", "Benihikari", "Yamakai", "Yamato Midori", "Okumidori", or a mixture of these A method according to any of claims 22 to 28, characterized in that: A functional food containing tea leaves containing an antiallergic component, wherein epigallocatechin-3-O- (3-O-methyl) gallate in the functional food is changed by changing the maturity of the tea leaves. Functionality in which the ratio of the content of EGCG3 "Me" and the content of epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter EGCG4 "Me) to the content of strictinin is controlled. Food. A functional food containing tea leaves containing an anti-allergic component, the epigallocatechin-3-O- (3-O- The content of methyl) gallate (hereinafter referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me) is reduced, and the content of strictinin is increased. Functional food. A functional food containing tea leaves containing an anti-allergic component, the epigallocatechin-3-O- (3-O- The content of methyl) gallate (hereinafter referred to as EGCG3 "Me) and epigallocatechin-3-O- (4-O-methyl) gallate (hereinafter referred to as EGCG4" Me) is increased, and the content of strictinin is reduced. Functional food. Tea leaves containing the anti-allergic component are "Benifuuki", "Benifuuji", "Benihore", "Yaeho", "Sugagase", "Yutaka Midori", "Kanayamidori" , "Shinshin Daipan", "Seishin Oolong", "Ooba Oolong", "Benihikari", "Yamakai", "Yamato Midori", "Okumidori", or a mixture of these The functional food according to any one of claims 30 to 32, characterized in that:

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