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    PROCESS FOR PRODUCING PURIFIED TEA EXTRACT
    2.
    发明授权
    PROCESS FOR PRODUCING PURIFIED TEA EXTRACT 有权
    用于生产精制茶提取物

    公开(公告)号：EP1989943B1

    公开(公告)日：2011-06-01

    申请号：EP07713538.2

    申请日：2007-03-01

    申请人： Kao Corporation

    发明人： MARUYAMA, Eizo ,  SUGIYAMA, Yukiteru ,  SHIKATA, Kenichi ,  SHIBATA, Keiji ,  UEOKA, Hideaki

    IPC分类号： A23F3/16 ,  A23F3/20

    CPC分类号： A23F3/20 ,  A23F3/205

    摘要： A process for producing a tea extract of low caffeine content improved in taste and color tone, in which the ratio of nonpolymeric catechins recovered is high. In one mode thereof, there is provided a process for producing a purified tea extract, comprising performing adsorption of a tea extract on a synthetic adsorbent, bringing the synthetic adsorbent into contact with an aqueous solution of organic solvent or basic aqueous solution to thereby attain elution of nonpolymeric catechins, and bringing the eluate into contact with active carbon in an aqueous solution of organic solvent.

    TEA EXTRACT
    3.
    发明公开
    TEA EXTRACT 有权
    TEEEXTRAKT

    公开(公告)号：EP2095718A1

    公开(公告)日：2009-09-02

    申请号：EP06843621.1

    申请日：2006-12-28

    申请人： Kao Corporation

    发明人： SATO, Hitoshi ,  UEOKA, Hideaki ,  SHIBATA, Keiji

    IPC分类号： A23F3/16 ,  A23L1/30 ,  A23L2/38

    CPC分类号： A23F3/163 ,  A23F3/16 ,  A23F3/20 ,  A23F3/205 ,  A23F5/243 ,  A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/2116

    摘要： This invention relates to a tea extract, which is reduced in bitterness, sourness and coarse taste, has a good affinity with various beverages, and contains non-polymer catechins that are highly stable in a sterilized beverage to which the tea extract is added.
    A purified tea extract, including:
    (1) non-polymer catechins (a) in a solid content accounting for from 45 to 90 wt.%;
    (2) a percentage of gallate body in the non-polymer catechins being from 0.001 to 47 wt.%; and
    (3) a weight ratio of a gallic acid/the non-polymer catechins being not greater than 0.3.

    摘要翻译： 本发明涉及一种减轻苦味，酸味和粗味的茶提取物，与各种饮料具有良好的亲和力，并且含有在加入茶提取物的无菌饮料中高度稳定的非聚合型儿茶素类。 一种纯化茶提取物，包括：（1）固体含量为45〜90重量％的非聚合儿茶素（a） （2）非聚合型儿茶素类中没食子酸酯体的百分比为0.001〜47重量％。 和（3）没食子酸/非聚合型儿茶素类的重量比为0.3以下。

    PROCESS FOR PRODUCING PURIFIED GREEN TEA EXTRACT
    4.
    发明公开
    PROCESS FOR PRODUCING PURIFIED GREEN TEA EXTRACT 审中-公开
    VERFAHREN ZUR HERSTELLUNG EINES GEREINIGTENGRÜNTEEEXTRAKTS

    公开(公告)号：EP2008524A1

    公开(公告)日：2008-12-31

    申请号：EP07737070.8

    申请日：2007-04-16

    申请人： Kao Corporation

    发明人： ABE, Tetsuya ,  UEOKA, Hideaki ,  SHIBATA, Keiji

    IPC分类号： A23F3/16

    CPC分类号： A23F3/166 ,  A23F3/163 ,  A23F3/20 ,  A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/3262 ,  A23V2250/214 ,  A23V2250/28

    摘要： A preparation process of a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio exceeding 90/10 and not greater than 97/3, and separating a precipitate thus formed.
    The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in high concentration, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fibers of green tea, provide a reduced protein content, and make it easy to drink.

    摘要翻译： 纯化绿茶提取物的制备方法，其特征在于，将含有鞣酸酶活性的酶处理的绿茶提取物与含有有机溶剂的混合溶液和水以质量比超过90/10且不大于97/3的方式混合， 分离由此形成的沉淀。 该方法是从绿茶提取物中生产纯化的绿茶提取物，其含有高浓度的非聚合型儿茶素类，其能够通过减少由于绿茶的膳食纤维引起的苦味/涩味和杂味而改善口味， 蛋白质含量，使其容易饮用。

    PROCESS FOR PRODUCING PURIFIED TEA EXTRACT
    7.
    发明公开
    PROCESS FOR PRODUCING PURIFIED TEA EXTRACT 有权
    生产纯化茶叶提取物的方法

    公开(公告)号：EP2225952A1

    公开(公告)日：2010-09-08

    申请号：EP08868516.9

    申请日：2008-12-26

    申请人： Kao Corporation

    发明人： SHIKATA, Kenichi ,  SATO, Hitoshi ,  SHIBATA, Keiji

    IPC分类号： A23F3/16

    CPC分类号： A23F3/20 ,  A23F3/166

    摘要： A purified tea extract with suppressed bitterness and astringency is economically produced in high yield and high efficiency by dramatically accelerating an enzyme reaction with addition of tannase in a smaller amount. A process of the present invention for the production of a purified tea extract includes a first step which comprises eliminating water-insoluble solids from a first tea extract and then obtaining a second tea extract so that a turbidity falls into a range from 0.1 to 100 NTU when a concentration of the non-polymer catechins is adjusted to 0.7 wt%, and a second step which comprises subjecting the second tea extract at a concentration of the non-polymer catechins of from 0.05 to 4.0 wt% to tannase treatment.

    摘要翻译： 通过添加较少量的鞣酸酶，显着促进酶反应，从而以高收率和高效率经济地生产苦味和涩味受到抑制的精制茶提取物。 本发明的精制茶提取物的制造方法包括：第一工序，从第一茶提取液中除去水不溶性固形物，得到第二茶提取液，使浊度为0.1〜100NTU 将非聚合型儿茶素类的浓度调整为0.7重量％时的第2工序和将第2茶提取物的浓度为0.05〜4.0重量％的非聚合型儿茶素类进行鞣酸酶处理的第2工序。

    PROCESS FOR PRODUCING PURIFIED GREEN TEA EXTRACT
    8.
    发明公开
    PROCESS FOR PRODUCING PURIFIED GREEN TEA EXTRACT 审中-公开
    VERFAHREN ZUR HERSTELLUNG VON GEREINIGTEMGRÜNTEEXTRAKT

    公开(公告)号：EP2008525A1

    公开(公告)日：2008-12-31

    申请号：EP07737072.4

    申请日：2007-04-16

    申请人： Kao Corporation

    发明人： ABE, Tetsuya ,  UEOKA, Hideaki ,  SHIBATA, Keiji

    IPC分类号： A23F3/16

    CPC分类号： A23F3/166 ,  A23F3/163 ,  A23F3/20 ,  A23L2/52 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/3262 ,  A23V2250/214 ,  A23V2250/28 ,  A23V2250/708

    摘要： A process for producing a purified green tea extract including mixing a green tea extract treated with an enzyme having a tannase activity in a mixed solution containing an organic solvent and water at a mass ratio from 60/40 to 90/10 and separating a precipitate thus formed.
    The process is for producing a purified green tea extract, from a green tea extract, containing non-polymer catechins in a high concentration of, which can improve the taste by reducing bitterness/astringency and miscellaneous tastes caused by dietary fiber derived from green tea, provide a reduced protein content, and make it easy to drink.

    摘要翻译： 一种纯化绿茶提取物的制造方法，其特征在于，将含有鞣酸酶活性的酶处理的绿茶提取物与含有有机溶剂的混合溶液与水以60/40〜90/10的质量比混合， 形成。 该方法是从绿茶提取物中生产纯化的绿茶提取物，其含有高浓度的非聚合型儿茶素类，其可以通过减少由绿茶制成的膳食纤维引起的苦味/涩味和杂味来改善味道， 提供降低的蛋白质含量，并使其容易饮用。