Patent
Method for producing tea beverage
Kenichi Abe,Yoko Haraguchi,Izumi Kobayashi,Kazuyoshi Nishimura,Hideo Nomura,Tetsuya Onuki,Masami Sasame,Kenji Shimaoka,洋子 原口,哲也 大貫,泉 小林,謙次 島岡,正巳 笹目,和芳 西村,英男 野村,憲一 阿部 +15 more
- 30 Jun 2005
18
TL;DR: In this article, the strictinin contained in the tea extract liquid or the tea mixed liquid is decomposed into ellagic acid to be a nucleus of secondary sediments by thermal sterilization.
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Abstract: PROBLEM TO BE SOLVED: To provide a method for producing a tea beverage by which the tea beverage without producing secondary sediments even when preserved over a long period can be produced. SOLUTION: The strictinin content of a tea extract liquid or a tea mixed liquid before thermal sterilization is measured to carry out production control so that the strictinin content is within a prescribed range or below in a production process for the tea beverage. The strictinin contained in the tea extract liquid or the tea mixed liquid is decomposed into ellagic acid to be a nucleus of secondary sediments by thermal sterilization. Thereby, production is controlled so as to limit the strictinin content of the tea extract liquid or the tea mixed liquid before the thermal sterilization. As a result, the production of the secondary sediments can be prevented. COPYRIGHT: (C)2003,JPO
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Citations
Patent
Method for producing tea extract
Aizawa Ryosuke,Hagiwara Kazuma,Hirotaka Nogami,Kenichi Shiei,健一 市榮,亮介 相沢,数磨 萩原,浩孝 野上 +7 more
- 20 Dec 2006
TL;DR: In this article, a recovered solution was obtained by significantly collecting an aroma gas component with the subtle top, which has not been able to be collected in a conventional collection method, by causing the aroma gas emitted by steam distillation to contact water drops.
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Method for appraising tea leaf using theogalline as index
Hiroshi Hojo,Fumio Nanjo,Takeyuki Suzuki,Kensuke Yagi,Tomoyoshi Yamaguchi,健介 八木,寛 北條,文雄 南条,智佳 山口,壯幸 鈴木 +9 more
- 21 Jun 2006
TL;DR: In this article, a method for appraising tea leaves using theogalline as an index appraises raw tea leaves for a packaged beverage in reference to a theogline concentration to a tannin concentration in tea leaf extract liquid to select tea leaves hardly causing flock.
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Process for producing tea drink
Masashige Taniguchi,Kazunori Okanoya +1 more
- 14 Dec 2006
TL;DR: In this article, the authors presented a method of manufacturing a tea beverage, which comprises the steps of preparing an extract of tea leaves containing 40 ppm-210 ppm of theanine.
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Tea beverage producing method, and tea beverage
Tomoaki Asakura,Tatsuma Yonetani,智明 朝倉,竜馬 米谷 +3 more
- 16 Jun 2006
TL;DR: In this article, the authors proposed a tea beverage producing method consisting of extracting tea leaves with an alkaline solution, and adjusting the concentration of the extracted solution obtained in the process of extracting the tea leaves so as to obtain a prepared solution having strictinin concentration of 1.0 ppm - 10 ppm.
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Shin Araki,Hisashi Murasawa,久司 村沢,伸 荒木 +3 more
- 30 May 2005
TL;DR: In this article, a method for easily producing Bacillus natto kinase as a thrombolytic enzyme at low cost, in a short time and in high yield without using any expensive and large-sized machine.
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References
Patent
Method for producing refined green tea extract
Eizo Maruyama,Koichi Shoji,Hideaki Ueoka,栄造 丸山,功一 東海林,秀晃 植岡 +5 more
- 30 Jan 2006
TL;DR: In this paper, a method for extracting turbid components contained in green tea extracts without remarkably changing nonpolymerized catechin composition in the green tea extract was proposed. But this method was not suitable for the extraction of green tea with high turbidity.
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Patent
Lipase activity inhibitors containing high-molecular weight polyphenol fractions, tea extracts, and processes for producing the same
Hitoshi Matsubara,Yoshiyuki Ishikura,Hiroaki Sasaki,Keiichi Abe,Sumio Asami,Masaaki Nakai,Aki Kusumoto +6 more
- 17 Feb 2005
TL;DR: In this paper, high-molecular weight polyphenol fractions recovered from oolong tea are added to foods or beverages as an active ingredient for inhibiting lipase activity.
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Patent
Flavor deterioration inhibitor
Kenji Adachi,Susumu Kiyohara,Hideki Masuda,Shuichi Muranishi,Hironari Sekiguchi,増田 秀樹,村西 修一,清原 進,足立 謙次,関口 裕也 +9 more
- 14 Jun 2002
TL;DR: In this article, a solvent extract of Persea americana mill was used as a flavor deterioration inhibitor, which can be added to food products, drinks, oral hygienic agents, perfumes, or the like to inhibit the flavor deterioration caused by light.
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Patent
Green tea extract reduced in bitter taste and harsh taste, and drink and food containing the extract
Shinji Azumaguchi,Shinsuke Minamoto,伸二 東口,伸介 源 +3 more
- 04 Nov 2004
TL;DR: In this article, the green tea extract is obtained through treatment using an adsorbent, and contains (A) the epigallocatechin gallate, (B) the gallocatechine gallate and (C) myricetin, (D) quercetin and (E) kaempferol at a content weight ratio of ≤ 0.0025.
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Production of hydrogen peroxide
Shuhei Wakita,Tokiya Yaguchi,Nobuo Yamada,Genzo Yamane,源三 山根,信夫 山田,時也 矢口,修平 脇田 +7 more
- 21 Dec 1998
TL;DR: In this article, the authors proposed a solution to prevent the elution of an anodic component and the performance degradation of an electrolytic cell caused by elution in long term use.
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