Method for producing tea extract

Patent

Method for producing tea extract

- 24 Apr 2009

2

TL;DR: In this paper, the authors proposed a method for producing a tea extract especially having excellent flavor by carrying out the extraction without extracting excessive astringency and harsh taste contained in a tea leaf.

Abstract: PROBLEM TO BE SOLVED: To produce a tea extract especially having excellent flavor by carrying out the extraction without extracting excessive astringency and harsh taste contained in a tea leaf. SOLUTION: The method for producing the tea extract includes the extraction step of extracting the tea leaves with warm water, the first collection step of collecting the tea extract by subjecting the tea extract and the used tea leaves obtained at the extraction step to solid-liquid separation to separate the tea extract from the used tea leaves, and the second collection step of adding water in an amount of 0.5-10 times as much as the mass of the tea leaves at a temperature lower than that of the warm water used in the extraction step, and collecting the added water with the tea extract not collected at the first collection step. COPYRIGHT: (C)2011,JPO&INPIT

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Citations

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References

Patent

Process for producing green tea polyphenol

Eri Itaya, +5 more

- 05 Feb 2003

TL;DR: A process for producing a green tea flavor which comprises extracting green tea leaves with water at a temperature lower than 10 °C; and drinks containing the thus obtained flavor is described in this paper.

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19

Patent

Tea beverage and its production

Hiroyuki Moriya, +1 more

- 22 Apr 1993

TL;DR: In this article, a method for producing a tea beverage is characterized by extracting tea leaves at a high temperature and subsequently extracting the tea leaves in a low temperature, which is referred to as low-temperature extraction.

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11

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Production of green tea extract abundantly containing theaflavin

Christopher William Goodsall, +7 more

- 15 Jul 1998

TL;DR: In this paper, a slurry of green tea leaves such as a green tea having about 3:1 ratio of epigallocatechin(EGC): epicatechin(EC) is treated with a tannase at 25°C for 60 min under conditions so as not to advance the fermentation.

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7

Patent

Preparation of instant tea

Teito Ribio Randaa

- 01 Aug 1995

TL;DR: In this article, the authors proposed a method to obtain instant tea mix which is cold water soluble, generates no cloud reconstituted drink and is excellent in clarification, functionality and astringency by mixing a specific tea cream with spent tea leaves, etc.

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6

Patent