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Process for producing tea flavor

A tea beverage and a manufacturing method technology, applied in the field of tea beverage manufacturing method, can solve the problems of inability to use, inappropriate cold water extraction conditions, inability to suppress miscellaneous tastes and the like

Inactive Publication Date: 2009-10-21
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method does not solve the problem that the components decocted for the first time cannot be used, and the same problem as above remains.
In addition, there is a problem that the "miscellaneous taste" in the second decoction cannot be suppressed due to the inappropriate cold water extraction conditions of the first decoction.
[0014] In addition, since the first decocted ingredients cannot be used in these two prior arts, there is also the problem of being a drink without so-called sweet ingredients such as amino acids, sugars, and organic acids.

Method used

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  • Process for producing tea flavor
  • Process for producing tea flavor
  • Process for producing tea flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] 100 g of sencha leaves were packed into a column for extraction with an inner diameter of 7 cm and a height of 40 cm, and 1500 mL of cold water at 0° C. was circulated for 10 minutes with a pump at a rate of 500 mL per minute to carry out extraction. 1301 mL of the extract was recovered as a perfume solution. The catechin concentration in the flavor solution was 108 mg / 100 mL.

[0064] 66.6 g of sencha leaves were added to 2000 mL of warm water at 65° C., and extracted for 5 minutes while stirring. After cooling the extract with ice, it was filtered with two pieces of No. 2 filter paper. 1718 g of extract was obtained, and the concentration of catechins in the extract was 255 mg / 100 mL. This was referred to as green tea extract 1.

[0065] In addition, the total amount of catechins in the used green tea leaves was 141 mg per 1 g of tea leaves.

[0066] Add 300 g of ion-exchanged water to 200 g of green tea extract 1, 200 g of flavor solution, and 0.4 g of ascorbic a...

Embodiment 2、3

[0068] According to Table 1, beverages of Examples 2 and 3 using flavor solutions obtained at 5°C and 8°C were obtained in the same manner as in Example 1.

Embodiment 4

[0079] 100 g of green tea leaves were packed into an extraction column with an inner diameter of 7 cm and a height of 40 cm, and 1500 mL of cold water at 0° C. was circulated for 10 minutes with a pump at a rate of 500 mL per minute to perform the first extraction treatment of the tea leaves. After removing the circulating fluid, 1500 mL of warm water at 70° C. was circulated at a rate of 500 mL per minute for 20 minutes to perform a second extraction treatment. After the second extraction treatment, 1357 mL of the extract was recovered, cooled rapidly with ice water, and used as a green tea polyphenol liquid. Next, the obtained green tea polyphenol liquid was freeze-dried under the following conditions to obtain dried green tea polyphenols. The sample was cooled to -40°C to freeze, and then, under the condition of a vacuum degree of 0.2 Torr, it took 12 hours to slowly raise the temperature from -40°C to 20°C, and then kept at 20°C for 12 hours. The catechin concentration in...

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Abstract

This invention relates to a process for producing a green tea flavor by extracting it from green tea leaves with water cooler than 10 DEG C, and also to a beverage with the flavor obtained by the process and added therein. This invention also relates to a process for producing a dried green tea polyphenol by subjecting green tea leaves to a first extraction with water cooler than 10 DEG C and then to a second extraction with warm water of 50 DEG C or higher, and drying an extract of the second extraction, and also with a process for producing a beverage by adding a green tea polyphenol obtained by the process.

Description

[0001] This application is a divisional application of the application 03803313.5 filed on February 5, 2003 with the title of invention entitled "Manufacturing Method of Green Tea Polyphenols" technical field [0002] The present invention relates to a method for producing a green tea flavor with improved taste and a beverage with enhanced green tea feeling and "taste" blended with the green tea flavor. Furthermore, the present invention relates to a method for producing dry green tea polyphenols and a beverage using the polyphenols derived from green tea, but having reduced off-flavors and off-flavors derived from heat-sterilized green teas blended into beverages. Background technique [0003] In recent years, many tea beverages filled in cans, PET containers, etc. have been released. Although these beverages have the purpose of quenching thirst, in terms of taste, they actually have the side of liking beverages compared with beverages prepared from tea leaves by the drinke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/42A23F3/40A23L27/10
Inventor 板屋枝里高桥宏和大石进小西敦小仓义和内藤宏一
Owner KAO CORP