METHOD FOR PRODUCING PURIFIED TEA EXTRACT

A purified tea extract is improved in taste by reducing a percentage of gallates in the non-polymer catechins. A process according to the present invention for the production of a purified tea extract includes subjecting a tea extract to a hydrolysis treatment, causing the tea extract to adsorb on t...

Full description

Saved in:
Bibliographic Details
Main Authors SHIBATA KEIJI, MARUYAMA EIZO, UEOKA HIDEAKI
Format Patent
LanguageEnglish
Published 22.07.2010
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COFFEE
ENZYMES
ENZYMOLOGY
FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE
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
Online AccessGet full text

Cover

More Information
Summary:A purified tea extract is improved in taste by reducing a percentage of gallates in the non-polymer catechins. A process according to the present invention for the production of a purified tea extract includes subjecting a tea extract to a hydrolysis treatment, causing the tea extract to adsorb on the activated carbon, and then bringing a basic aqueous solution or an aqueous solution of an organic solvent into contact with the activated carbon to elute the non-polymer catechins.
Bibliography:Application Number: US20080676281