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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

Active Publication Date: 2014-12-03
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the case of beverages packed in containers, it is known that the aroma is reduced or disappeared 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 solve this problem, there will be a problem of reduction or disappearance of important aroma components

Method used

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Embodiment 1

[0044] Embodiment 1: the manufacture of oolong tea extract

[0045] (1) Turbidity analysis

[0046] 100 g of oolong tea (Fujian Province Sezhong) was extracted with 1500 mL of ion-exchanged water at 90° C. for 15 minutes. After the resulting extract was roughly filtered with a 150-mesh metal filter, it was cooled to below 30°C to obtain the first oolong tea extract (with a Brix of 3.0. Measured with a digital display refractometer RX-5000α made by ATAGO Corporation. Below, the relevant Brix is ​​measured using the digital refractometer.). To this oolong tea extract, a glycoside decomposing enzyme (β-glucosidase) preparation "Amano" (manufactured by Amano Enzyme Co., Ltd.) (β-glucosidase 13%, Excipient 87% compound. Source: Penicillium Multicolor, potency: β-glucosidase potency 800 U / g or more), and perform enzyme treatment in a constant temperature room at 45°C for 3 hours. After the enzyme treatment, heat at 90° C. for 30 minutes to inactivate the enzyme, cool to below 30°...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
CPCA23F3/405A23F3/163
Inventor 长尾浩二水田麻美谷鹰明山西康弘
Owner SUNTORY HLDG LTD
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