PRODUCTION OF TEA BEVERAGE

PURPOSE:To obtain a method for producing a tea beverage in which the change in chemical ingredients of the tea beverage by heat is controlled and the quality such as flavor can be preserved for a long period according to a low- temperature sterilizing method with high safety. CONSTITUTION:A pressure...

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Bibliographic Details
Main Authors TAKEO CHUICHI, FUKUMOTO KENJI, KINUGASA HITOSHI, NAKAZATO KENICHI, HATANO TORU
Format Patent
LanguageEnglish
Published 08.11.1994
Edition5
Subjects
COFFEE
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
TEA
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To obtain a method for producing a tea beverage in which the change in chemical ingredients of the tea beverage by heat is controlled and the quality such as flavor can be preserved for a long period according to a low- temperature sterilizing method with high safety. CONSTITUTION:A pressure of about >=3000 atm is applied to a tea extract solution at a temperature within the range of about 40-90'C to heat the extract solution for >=10min. The resultant extract solution is then heat-treated at a temperature within the range of about 100-110 deg.C for about 5min to afford the tea beverage.
Bibliography:Application Number: JP19930125404