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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Format | Patent |
Language | English Korean |
Published |
26.05.2010
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Abstract | 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. |
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AbstractList | 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. |
Author | UEOKA HIDEAKI SHIBATA KEIJI MARUYAMA EIZO |
Author_xml | – fullname: SHIBATA KEIJI – fullname: MARUYAMA EIZO – fullname: UEOKA HIDEAKI |
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Snippet | 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... |
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SubjectTerms | 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 |
Title | METHOD FOR PRODUCING PURIFIED TEA EXTRACT |
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