Oolong tea extract

A technology of oolong tea beverage and composition, applied in tea extraction, tea, food science, etc., can solve the problems of aroma reduction, aroma components reduction, disappearance, etc., and achieve the effect of maintaining and enhancing aroma
CN102933087BActive Publication Date: 2014-12-03SUNTORY HLDG LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SUNTORY HLDG LTD
Publication Date
2014-12-03

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Abstract

Provided is an oolong tea extract from which a withering fragrance (floral fragrance) characteristic of oolong teas can be sensed richly. Also provided is a process for producing the oolong tea extract. The disclosed process involves reducing the amount of ß-ionone to a floral-fragrance component to 1.0% by weight or less.
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Description

technical field

[0001] The present invention relates to an oolong tea extract capable of reducing β-ionone and fully sensing the characteristic withering aroma (floral aroma) of oolong tea and its production method. Background technique

[0002] In oolong tea beverages, its unique withering aroma (floral aroma) is an important factor in determining the aroma. In recent years, many container-packed tea beverages filled in containers such as cans and PET bottles have been developed and marketed, and a large number of container-packed oolong tea beverages also exist. However, it is known that when beverages are packed in containers, aromas are reduced or lost due to heat sterilization and long-term storage. Moreover, in the case of beverages packed in containers, the occurrence of cloudy, flocculent (cotton-like) or sediment-like precipitates (hereinafter, these are collectively referred to simply as "sedimentation") during long-term storage has become a problem. In order to ...

Claims

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