METHOD FOR PRODUCING PURIFIED TEA EXTRACT

The taste of a purified tea extract is improved by reducing the content of gallate-type catechins in nonpolymerized catechins. A method for producing a purified tea extract of the invention is characterized by hydrolyzing a tea extract, adsorbing the resulting hydrolysate onto activated carbon, and...

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Bibliographic Details
Main Authors SHIBATA KEIJI, MARUYAMA EIZO, UEOKA HIDEAKI
Format Patent
LanguageEnglish
Korean
Published 26.05.2010
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COFFEE
ENZYMES
ENZYMOLOGY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
SPIRITS
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:The taste of a purified tea extract is improved by reducing the content of gallate-type catechins in nonpolymerized catechins. A method for producing a purified tea extract of the invention is characterized by hydrolyzing a tea extract, adsorbing the resulting hydrolysate onto activated carbon, and then, bringing a basic aqueous solution or an aqueous organic solvent solution into contact with the activated carbon to elute nonpolymerized catechins.
Bibliography:Application Number: KR20107004767