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Method of producing fermented tea drink rich in theaflavins

A manufacturing method and technology for fermenting tea, applied in the directions of tea, tea extraction, tea treatment before extraction, etc., can solve the problems of bitter and astringent taste, dark red color, muddy after cooling, etc., and achieve less bitter and astringent taste, high antioxidant activity, Excellent aroma effect

Inactive Publication Date: 2011-02-23
静冈县公立大学法人
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the residual EGCG and ECG, there are problems such as bitterness, cream down, dark red color, etc.

Method used

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  • Method of producing fermented tea drink rich in theaflavins

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 (Example of crushing for 1 minute using 5 times the amount of water of raw tea leaves and then standing still for 120 hours)

[0035] 100 ml of distilled water was added to 20 g of Yabukita tea leaves picked on July 18, pulverized with a household mixer for 1 minute, transferred to a 100 ml Erlenmeyer flask, covered with an aluminum foil lid, and allowed to stand at room temperature for 120 hours. Suction filtration was performed, the obtained filtrate was transferred to a glass bottle, and after covering with a lid made of aluminum foil, it was decocted in boiling water at 100° C. for 10 minutes, and then left to stand at room temperature. Analysis by HPLC showed 200 mg (0.2%) of TF and 282 mg (0.28%) of caffeine in terms of 100 g of raw leaves.

Embodiment 2

[0036] Example 2 (an example of grinding for 1 minute using 10 times the amount of water of raw tea leaves and then standing still for 120 hours)

[0037] 100 ml of distilled water was added to 9.6 g of Yabukita tea leaves picked on July 18, pulverized with a household mixer for 1 minute, transferred to a 100 ml Erlenmeyer flask, covered with an aluminum foil lid, and allowed to stand at room temperature for 120 hours. Suction filtration was performed, the obtained filtrate was transferred to a glass bottle, and after covering with a lid made of aluminum foil, it was decocted in boiling water at 100° C. for 10 minutes, and then left to stand at room temperature. Analysis by HPLC showed 400 mg (0.4%) of TF and 440 mg (0.44%) of caffeine in terms of 100 g of raw leaves.

Embodiment 3

[0038] Example 3 (an example in which the raw tea leaves were pulverized for 1 minute and then left to stand for 120 hours using 80 times the amount of water)

[0039] 800 ml of distilled water was added to 9.6 g of Yabukita tea leaves picked on July 18, pulverized with a household mixer for 1 minute, transferred to a 1000 ml Erlenmeyer flask, covered with an aluminum foil lid, and left to stand at room temperature for 120 hours. Suction filtration was performed, the obtained filtrate was transferred to a glass bottle, and after covering with a lid made of aluminum foil, it was decocted in boiling water at 100° C. for 10 minutes, and then left to stand at room temperature. Analysis by HPLC showed 780 mg (0.78%) of TF and 435 mg (0.44%) of caffeine in terms of 100 g of raw leaves.

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PUM

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Abstract

Disclosed is a method whereby a fermented tea drink having a good aroma and sweetness with little bitterness and astringency is conveniently and economically produced. A fermented tea drink can be obtained by adding water to fresh tea leaves, milling the mixture in a mixer for 1 second to 3 minutes, incubating the same by allowing to stand or semianaerobically agitating for 15 minutes or longer and then removing solid matters therefrom followed by heating. According to this method, catechins can be efficiently converted into theaflavins and thus a fermented tea drink contains much theaflavin,theasinesins A and B and gallic acid can be obtained.

Description

technical field [0001] This application claims priority based on Japanese Patent Application No. 2008-087491 (filed on March 28, 2008 ), the content of which is incorporated herein as a reference. [0002] The invention relates to a manufacturing method of fermented tea beverage. Background technique [0003] There are mainly 4 kinds of catechins in tea [epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (Epicatechingallate) (ECG), epigallocatechin gallate (Epigallocatechin Gallate) (EGCG)], in the tea-making process of black tea, the so-called fermentation process, by combining the following catechins, four kinds of theaflavins (theaflavin (TF), theaflavin 3- O-gallate (TF3-G), theaflavin 3'-O-gallate (TF3'-G), theaflavin 3,3'-di-O-gallate (TFDG)). [0004] EC+EGC→TF [0005] EC+EGCG→TF3-G [0006] ECG+EGC→TF3’-G [0007] ECG+EGCG→TFDG [0008] As methods for generally obtaining fermented tea, the following methods can be used: a method of fermenting tea le...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/18A23F3/14A23F3/163
Inventor 竹元万寿美
Owner 静冈县公立大学法人