Purified Green Tea Extract Mixing for High Catechin Concentration
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Solution Overview
Problem
Existing methods for producing processed tea with high concentrations of non-polymer catechins result in bitter and astringent tastes due to the presence of other components, leading to impaired refreshing attributes and insufficient catechin ingestion.
Innovation Solution
A process involving the mixing or coating of tea leaves with a purified green tea extract dissolved in a mixed solution of ethanol and water at specific ratios, followed by extraction with hot water to achieve high concentrations of non-polymer catechins while reducing bitterness and astringency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If concentrated green tea extract is used to achieve high catechin concentration, then the catechin content increases, but the bitterness and astringency increase
Solution Approach 1:
The patent extracts and removes specific components (polymer catechins, caffeine, theaflavins) from the green tea extract while retaining non-polymer catechins. This selective extraction resolves the contradiction by isolating the beneficial catechins from the harmful bitter and astringent components.
Solution Approach 2:
The patent changes the molecular weight parameter by separating polymer catechins from non-polymer catechins. By targeting non-polymer catechins specifically, the patent achieves high catechin concentration while avoiding the bitterness associated with polymer forms and other extract components.
2Productivity
If conventional extraction methods are used to improve extraction efficiency, then the extraction rate increases, but the taste quality deteriorates
Solution Approach 1:
The patent employs selective extraction methods that specifically isolate non-polymer catechins while excluding bitter and astringent components. This resolves the contradiction by achieving efficient extraction of only the desired catechin fraction without co-extracting harmful substances.
Solution Approach 2:
The patent applies different treatment conditions to different components: non-polymer catechins are extracted and preserved, while polymer catechins and other unwanted components are excluded or removed. This localized quality approach maintains extraction efficiency for catechins while eliminating taste-deteriorating factors.
3Object-affected harmful factors
If activated clay and activated carbon are used to reduce bitterness, then the bitterness decreases, but the refreshing attributes are impaired
Solution Approach 1:
Instead of using activated clay and carbon that remove all extract components, the patent employs selective extraction that specifically isolates non-polymer catechins while preserving other refreshing components. This resolves the contradiction by removing only the harmful bitter and astringent elements while maintaining refreshing attributes.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process enables the ingestion of high amounts of non-polymer catechins in a palatable form, maintaining good taste and flavor, and achieving high catechin concentrations in the extract solution.
Implementation Method 1
a granulated product of a purified green tea extract, said purified product being obtainable by dissolving and extracting the green tea extract in a mixed solution of ethanol and water
Implementation Method 2
extracting the processed tea with hot water to achieve high concentrations of non-polymer catechins
Data Source
AI summary
Produced is a processed tea, which enables to elute non-polymer catechins at high concentration with water, and moreover, is suppressed in bitterness and astringent taste and is good in taste and flavor. A process according to the present invention for the production of the processed tea is characterized by including a step of mixing (A) a granulated product of a purified green tea extract, said purified product being obtainable by dissolving and extracting the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, with (B) tea leaves at a solid weight ratio [(A)/(B)] of from 10/90 to 90/10.