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WO2010058593A1 - Extrait purifié de thé vert - Google Patents

Extrait purifié de thé vert Download PDF

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Publication number
WO2010058593A1
WO2010058593A1 PCT/JP2009/006262 JP2009006262W WO2010058593A1 WO 2010058593 A1 WO2010058593 A1 WO 2010058593A1 JP 2009006262 W JP2009006262 W JP 2009006262W WO 2010058593 A1 WO2010058593 A1 WO 2010058593A1
Authority
WO
WIPO (PCT)
Prior art keywords
green tea
tea extract
mass
purified green
purified
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2009/006262
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English (en)
Japanese (ja)
Inventor
知子 小西
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kao Corp
Original Assignee
Kao Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kao Corp filed Critical Kao Corp
Priority to US13/130,453 priority Critical patent/US20110223310A1/en
Priority to CN2009801457577A priority patent/CN102215698A/zh
Publication of WO2010058593A1 publication Critical patent/WO2010058593A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a purified green tea extract and a food or drink containing the purified green tea extract.
  • a method of adding catechins to foods and drinks such as beverages using a tea extract such as a concentrate of green tea extract is known.
  • the catechins are not only bitter and astringent, but are also included in the concentrate of green tea extract.
  • Other ingredients enhance the bitterness, astringency, astringency, egg taste and miscellaneous taste.
  • Patent Documents 1 to 3 an adsorption method
  • Patent Documents 4 to 5 an extraction method
  • rutin contained in tea is only known as a component that supports the quality of black tea as is the case with theaflavin (Non-patent Document 1).
  • the present invention includes the following components (A) and (B): (A) Non-polymer catechins (B) containing rutin, and the mass ratio [(B) / (A)] of (B) rutin and (A) non-polymer catechins is 0.03 or less. And (A) to provide a purified green tea extract having a gallate content in non-polymer catechins of 0.01 to 70% by mass.
  • the present invention also provides a food or beverage containing the purified green tea extract.
  • the present invention provides a purified green tea extract containing a high concentration of catechins and having an unpleasant astringent taste reduced, and a food and drink containing the purified green tea extract.
  • the purified green tea extract of the present invention contains a high concentration of non-polymer catechins, the unpleasant astringent taste is reduced and the hue is excellent. Therefore, the purified green tea extract of the present invention can be used in a wide range of applications if it is blended into food and drink products, and can be continuously ingested for a long period of time. Therefore, the physiological effect of non-polymer catechins is sufficiently expected. be able to.
  • the present inventor examined the unpleasant astringent taste of the purified green tea extract blended in the food and drink with the intention of developing a food and drink that contains a high concentration of non-polymer catechins and can be ingested for a long period of time. As a result, they found that the astringent taste factor of the purified green tea extract is the rutin contained in the purified green tea extract. The inventor further investigated, but rutin alone does not exhibit an unpleasant astringent taste, but when a coexistence with a high concentration of non-polymer catechins in a purified green tea extract, an unpleasant astringent taste is strongly felt. I got the knowledge.
  • non-polymer catechins refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. And the like, and the concentration of non-polymer catechins is defined based on the total amount of the above eight types.
  • “gallate form of non-polymer catechins” is a general term for catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate.
  • the “gallate body ratio in non-polymer catechins” is a numerical value expressed as a percentage of the total mass of these four types to the total mass of eight types of non-polymer catechins.
  • Rutin is a kind of flavonoid and is a glycoside in which ⁇ -rutinose (6-O- ⁇ -L-rhamnosyl-D- ⁇ -glucose) is bound to the oxygen atom at the 3-position of quercetin.
  • the purified green tea extract of the present invention is characterized in that the rutin content is significantly reduced.
  • the content of (B) rutin is 0.03 or less in mass ratio [(B) / (A)] to (A) non-polymer catechins, from the viewpoint of suppressing astringency, It is preferably 0.025 or less, more preferably 0.02 or less, further 0.015 or less, and particularly preferably 0.010 or less.
  • the lower limit of the mass ratio [(B) / (A)] may be 0 without substantially containing rutin, but from the viewpoint of purification efficiency, it is 0.0001 or more, and further 0.005 or more. Preferably there is.
  • “substantially does not contain rutin” means that the amount of rutin is below the detection limit in “measurement of rutin” in the examples described later.
  • the purified green tea extract of the present invention has a gallate content in the non-polymer catechins of 0.01 to 70% by mass, but from the viewpoint of bitterness suppression, 0.1 to 60% by mass, and more preferably 1 to It is preferably 55% by mass, more preferably 1 to 50% by mass, further 1 to 45% by mass, and particularly preferably 1 to 40% by mass.
  • the purified green tea extract of the present invention preferably contains 25 to 95% by mass of non-polymer catechins in the solid content in order to easily and continuously ingest a large amount of non-polymer catechins, and preferably 36 to 95% by mass. %, More preferably 40 to 90% by mass, and particularly preferably 50 to 80% by mass.
  • the “solid content” means a dry residue obtained by drying a sample for 3 hours with an electric constant temperature dryer at 105 ° C.
  • the purified green tea extract of the present invention is preferably as the content mass ratio [(C) / (A)] of (C) caffeine and (A) non-polymer catechins is lower, specifically, the mass ratio [ (C) / (A)] is preferably 0.17 or less, more preferably 0.15 or less, and particularly preferably 0.13 or less. Within this range, caffeine is not excessive when ingesting non-polymer catechins, which is preferable in terms of suppressing bitterness and astringency.
  • the lower limit of the mass ratio [(C) / (A)] may be 0 without substantially containing caffeine, but from the viewpoint of purification efficiency, 0.001 or more, and further 0.01 or more. It is preferable that Here, “substantially does not contain caffeine” means that the amount of caffeine is below the detection limit in “Measurement of caffeine” in the examples described later.
  • the purified green tea extract of the present invention has a hue of 0.8 or less, further 0.7 or less, further 0.6 or less, particularly 0.5 or less. Thereby, it can be set as the refined green tea extract which was further excellent in the hue.
  • “hue” is a value obtained by measuring OD400 by the method described in Examples below.
  • green tea extract used for purification examples include an extract obtained from green tea leaves.
  • examples of the green tea leaves used for the extraction include green tea leaves made from tea leaves obtained from the genus Camellia, for example, C. sinensis and C. assamica, Yabuki species, or hybrids thereof.
  • the tea leaves that are made include sencha, sayha, gyokuro, tencha, and kettle roasted tea.
  • a method for extracting tea for example, conventional methods such as stirring extraction, column method, drip extraction and the like can be employed.
  • an organic acid such as sodium ascorbate or an organic acid salt may be added to the extraction water in advance.
  • a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by bubbling degassing or inert gas such as nitrogen gas may be used in combination.
  • the extract thus obtained can be used in the present invention as it is, even if it is dried and concentrated.
  • examples of the green tea extract include liquid, slurry, semi-solid, and solid.
  • the green tea extract instead of the extract extracted from the green tea leaves, a concentrate obtained by dissolving or diluting the concentrate of the green tea extract in water or an organic solvent may be used, or the extract extracted from the green tea leaves And a green tea extract concentrate may be used in combination.
  • the concentrate of the green tea extract is one obtained by removing at least a part of the solvent from the extract extracted from tea leaves with water and / or a hydrophilic organic solvent.
  • JP-A-59-219384 It can be prepared by the methods described in JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, and the like.
  • Commercially available products may be used as the concentrate of the green tea extract. Examples thereof include “Polyphenone” manufactured by Mitsui Norin, “Theafuran” manufactured by ITO EN, and “Sunphenon” manufactured by Taiyo Kagaku.
  • Green tea extract is phase-separated with a hydrophobic organic solvent, and after removing the hydrophobic organic solvent from the obtained organic layer, water is added to prepare an aqueous solution, which is contacted with activated carbon at least once.
  • Method. A precipitate formed by mixing a green tea extract with a hydrophilic organic solvent and water is separated, and then the resulting solution is centrifuged at a temperature of 25 ° C. or less (preferably 5 to 20 ° C.) to obtain a precipitate.
  • a green tea extract that has been treated with an enzyme having tannase activity may be used.
  • the treatment method for example, the method described in JP-A-2004-321105 can be employed.
  • the hydrophobic organic solvent used for the purification of the green tea extract is not particularly limited as long as it can be separated into an organic layer and an aqueous layer, for example, hydrocarbons such as hexane and toluene, halogenated hydrocarbons such as dichloromethane, Examples are esters such as ethyl acetate. Of these, esters, particularly ethyl acetate, are preferred from the viewpoint of use in foods and drinks.
  • the amount of the hydrophobic organic solvent used is preferably 1 to 50 times, particularly 10 to 40 times the mass of the green tea extract (dry mass) from the viewpoint of purification efficiency.
  • the green tea extract a green tea extract obtained by extracting green tea leaves with water or hot water or a concentrate obtained by diluting a concentrate of green tea with water is preferably used.
  • the hydrophilic organic solvent include alcohols such as methanol and ethanol, and ketones such as acetone. Among these, alcohol, particularly ethanol is preferable from the viewpoint of use for food and drink.
  • the mixing mass ratio of the hydrophilic organic solvent and water is preferably 60/40 to 97/3, more preferably 60/40 to 95/5, and particularly preferably 85/15 to 95/5.
  • the extraction efficiency of non-polymer catechins can be obtained by using the hydrophilic organic solvent aqueous solution in a mass ratio of 2 to 8 times, particularly 3 to 6 times the mass of the green tea extract (dry mass). In view of the purification efficiency of the green tea extract, etc.
  • the activated carbon used for the contact treatment is not particularly limited as long as it is generally used at an industrial level.
  • ZN-50 manufactured by Hokuetsu Carbon Co., Ltd.
  • Kuraray Coal GLC Kuraray Coal PK-D
  • Kuraray Coal PW Kuraray Coal PW
  • white birch AW50 white birch A
  • white birch M white birch C
  • the activated carbon is used in an amount of 0.01 to 8 parts by weight, more preferably 0.02 to 5 parts by weight, particularly 0.02 to 3 parts by weight, based on 100 parts by weight of water or a hydrophilic organic solvent aqueous solution. It is preferable in terms of low in-removal efficiency and cake resistance in the filtration step.
  • the treatment time is preferably an aging time of about 10 to 180 minutes, and these treatments are preferably carried out at 10 to 60 ° C., further 10 to 50 ° C., particularly 10 to 40 ° C.
  • the mass ratio [(C) / (A)] of the purified green tea extract should be adjusted within the above range by increasing the amount of activated carbon used for contact treatment or by performing contact treatment a plurality of times. Can do. When the contact treatment with activated carbon is performed a plurality of times, it is preferable to provide a filtration step between the treatment steps.
  • the centrifuge is not particularly limited as long as it can be cooled, and general equipment such as a separation plate type, a cylindrical type, and a decanter type can be used.
  • the temperature is 25 ° C. or lower, but 5 to 20 ° C., more preferably 10 to 15 ° C.
  • the rotation speed and time are preferably adjusted so as to obtain a desired hue.
  • the rotation speed is 3000 to 10000 rpm, further 5000 to 10000 rpm, particularly 6000 to 10000 rpm. It is preferably 2 to 30 minutes, more preferably 0.2 to 20 minutes, particularly preferably 0.2 to 15 minutes.
  • the membrane filter used for the filtration preferably has a pore size of 0.01 to 10 ⁇ m, more preferably 0.1 to 0.5 ⁇ m, and the material thereof is nitrocellulose, polyvinyl chloride, polytetrafluoroethylene or the like. It is preferable.
  • the purified green tea extract of the present invention thus obtained has a high concentration and contains non-polymer catechins.
  • the purified green tea extract of the present invention can be used as it is by mixing it with food or beverage.
  • the solvent may be removed by a method such as vacuum concentration or thin film concentration.
  • powder when powder is desirable as a product form of the purified green tea extract, it can be pulverized by a method such as spray drying or freeze drying.
  • the water content in the purified green tea extract is preferably 10% by mass or less, more preferably 8% by mass or less, and particularly preferably 5% by mass or less, while the lower limit is 0.1% by mass, further 1% by mass, especially 3% by mass % Is preferred.
  • the water content in the purified green tea extract is a value measured by the method described in the examples below.
  • the purified green tea extract is excellent in hue, it is preferable to use the purified green tea extract in a beverage.
  • the beverage of the present invention include tea beverages and non-tea beverages.
  • tea beverages include green tea beverages, oolong tea beverages, and black tea beverages.
  • Non-tea beverages include soft drinks (eg fruit juice, vegetable juice, sports drinks, isotonic drinks), non-alcoholic drinks such as coffee drinks, nutrition drinks, beauty drinks, beer, wine, sake, plum wine. , Alcoholic beverages such as sparkling liquor, whiskey, brandy, shochu, rum, gin, liqueur and the like.
  • Examples of food include confectionery (eg, baked confectionery such as bread, cake, cookies, biscuits, chewing gum, chocolate, candy), dessert (eg, jelly, yogurt, ice cream), retort food, seasoning (For example, sauce, soup, dressing, mayonnaise, cream).
  • confectionery eg, baked confectionery such as bread, cake, cookies, biscuits, chewing gum, chocolate, candy
  • dessert eg, jelly, yogurt, ice cream
  • retort food eg, sauce, soup, dressing, mayonnaise, cream
  • seasoning for example, sauce, soup, dressing, mayonnaise, cream.
  • the form of food / beverage products is not specifically limited, As long as it is a form which is easy to ingest, any of solid, powder, liquid, gel form, slurry form, etc. may be sufficient.
  • the food or beverage using the purified green tea extract of the present invention has a concentration of non-polymer catechins of 0.05 to 0.5% by mass, preferably 0.06 to 0.5% by mass, and further 0.08 to When the content is adjusted to 0.5% by mass, more preferably 0.092 to 0.4% by mass, particularly preferably 0.11 to 0.3% by mass, particularly preferably 0.12 to 0.3% by mass, It is preferable in that a food or beverage having an unpleasant astringent taste and a good flavor can be obtained.
  • the beverage of the present invention includes antioxidants, fragrances, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, oils.
  • Additives such as vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, and quality stabilizers may be used alone or in combination.
  • the pH (25 ° C.) of the beverage of the present invention is preferably 2 to 7, preferably 2 to 6.5 from the viewpoint of taste and stability of non-polymer catechins.
  • the beverage of the present invention is a container packed in a normal packaging container such as a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.
  • PET bottle polyethylene terephthalate
  • a metal can a paper container combined with a metal foil or a plastic film
  • a bottle can be provided as a beverage.
  • the container-packed beverage can be sterilized by heating after filling the container like a metal can, it can be manufactured under the sterilization conditions defined in the Food Sanitation Law.
  • PET bottles and paper containers that cannot be sterilized by retort sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method is adopted.
  • the mobile phase A solution is a distilled aqueous solution containing 0.1 mol / L of acetic acid
  • the B solution is an acetonitrile solution containing 0.1 mol / L of acetic acid
  • the flow rate is 1 mL / min
  • the sample injection amount is 10 ⁇ L
  • the UV detector wavelength is The measurement was performed under the condition of 280 nm.
  • the gradient conditions are as follows.
  • the sample solution was filtered with a filter (0.45 ⁇ m), a high-performance liquid chromatograph (model Waters 2695, manufactured by WATERS) was used, and a column (Shimpach VP ODS, 150 ⁇ 4.6 mm ID) was installed. And a gradient method at a column temperature of 40 ° C.
  • the mobile phase C solution was a distilled aqueous solution containing 0.05% by mass of phosphoric acid
  • the D solution was a methanol solution
  • the flow rate was 1 mL / min
  • the sample injection amount was 10 ⁇ L
  • the UV detector wavelength was 368 nm.
  • the gradient conditions are as follows.
  • Score 5 Strong astringency. 4: Astringent taste is slightly strong. 3: Astringent taste is slightly weak. 2: Astringent taste is slightly weak. 1: Astringent taste is weak.
  • the moisture content of the purified green tea extract was measured by a normal pressure heating drying method. That is, about 1 g of a sample was weighed and dried at 105 ° C. for 3 hours, and the dried sample was weighed. The moisture content (% by mass) per solid content was calculated from the mass of the sample before and after drying.
  • This green tea extract is kept at a temperature of 15 ° C., tannase (Kikkoman Tannase KTFH, 500 U / g) is added to the green tea extract at a concentration of 430 ppm, held for 55 minutes, and the solution is heated to 90 ° C. Then, the reaction was stopped by maintaining the enzyme for 2 minutes to deactivate the enzyme (pH 5.2). Next, it is concentrated under reduced pressure at 70 ° C. and 6.7 kpa to a Brix concentration of 20%, and further spray-dried to obtain 1.0 kg of “green tea extract 2”, which is a concentrate of the powdered extract. It was.
  • tannase Korean Tannase KTFH, 500 U / g
  • Example 1 After dissolving 5.0 g of “green tea extract 1” in 100 g of ion-exchanged water, 100 mL of ethyl acetate was added and mixed. After separation by standing, after removing the aqueous layer, the ethyl acetate was distilled off with an evaporator, water was added, and the resulting aqueous solution was brought into contact with 0.025 g of activated carbon (Dazai SGP, manufactured by Phutamura Chemical Co., Ltd.). Subsequently, filtration was performed with a 0.2 ⁇ m membrane filter. Then, it was freeze-dried under the conditions of 93.3 Pa and 25 ° C. to obtain “Purified Green Tea Extract 1”. The analysis values are shown in Table 2.
  • Example 2 “Purified green tea extract 2” was obtained in the same manner as in Example 1 except that 5.0 g of “green tea extract 2” was used instead of 5.0 g of “green tea extract 1”. The analysis values are shown in Table 2.
  • Example 3 200 g of “green tea extract 1” was put into 800 g of 92 mass% ethanol aqueous solution, and stirring was continued for about 3 hours at room temperature. Thereafter, the produced precipitate was filtered with No. 2 filter paper. To the obtained filtrate, 417 g of ion-exchanged water was added, and the mixture was stirred for about 5 minutes under 15 ° C. and 100 rpm stirring conditions. The mixed solution was separated using a small cooling centrifuge (manufactured by Hitachi Koki Co., Ltd.) to separate turbid components deposited at an operating temperature of 15 ° C. (6000 rpm, 5 minutes).
  • a small cooling centrifuge manufactured by Hitachi Koki Co., Ltd.
  • the obtained solution was brought into contact with 30 g of activated carbon (Kuraray Coal GLC, manufactured by Kuraray Chemical Co., Ltd.), followed by filtration through a 0.2 ⁇ m membrane filter.
  • activated carbon Karl Fischer Coal GLC, manufactured by Kuraray Chemical Co., Ltd.
  • alcohol was distilled off with an evaporator, and the resulting solution was brought into contact with 1 g of activated carbon (Taiko SGP, manufactured by Phutamura Chemical Co., Ltd.), followed by filtration through a 0.2 ⁇ m membrane filter.
  • it was freeze-dried under the conditions of 93.3 Pa and 25 ° C. to obtain “Purified Green Tea Extract 3”.
  • the analysis values are shown in Table 2.
  • Example 4 “Purified green tea extract 4” was obtained in the same manner as in Example 3 except that 200 g of “green tea extract 2” was used instead of 200 g of “green tea extract 1”. The analysis values are shown in Table 2.
  • Comparative Example 1 200 g of “green tea extract 1” was put into 800 g of 92 mass% ethanol aqueous solution, and stirring was continued for about 3 hours at room temperature. Thereafter, the produced precipitate was filtered with No. 2 filter paper. To the obtained filtrate, 417 g of ion-exchanged water was added, and the mixture was stirred for about 5 minutes under 15 ° C. and 100 rpm stirring conditions. From the mixed solution, a turbid component precipitated at an operating temperature of 15 ° C. was separated using a small cooling centrifuge (manufactured by Hitachi Koki Co., Ltd.) (6000 rpm, 5 minutes). Next, alcohol was distilled off from the obtained solution with an evaporator, and then lyophilized under conditions of 93.3 Pa and 25 ° C. to obtain “green tea extract a”. The analysis values are shown in Table 2.
  • Comparative Example 2 “Green tea extract b” was obtained in the same manner as in Comparative Example 1 except that 200 g of “green tea extract 2” was used instead of 200 g of “green tea extract 1”. The analysis values are shown in Table 2.
  • Example 5 Using the purified green tea extracts of Examples 1 to 4, each component was blended in the proportions shown in Table 4 to prepare a beverage having a non-polymerized catechin concentration of 0.11% by mass. Subsequently, the obtained beverage was subjected to sterilization treatment and hot pack filling based on the Food Sanitation Law to obtain a container-packed beverage. The obtained container-packed drink did not have an unpleasant astringency and was easy to drink.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Tea And Coffee (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention porte sur un extrait purifié de thé vert, contenant de la catéchine à une concentration élevée et dont le goût astringent déplaisant est réduit. L'extrait purifié de thé vert est caractérisé en ce qu'il renferme (A) une catéchine non polymère et (B) de la rutine, le rapport en masse de la teneur en rutine (B) à la teneur en catéchine non polymère (A) [ou, autrement dit, le rapport (B)/(A)] est égal ou inférieur à 0,03, et une forme de gallate de la catéchine non polymère (A) constitue entre 0,01 et 70 % en masse de la masse totale de la catéchine non polymère (A).
PCT/JP2009/006262 2008-11-21 2009-11-20 Extrait purifié de thé vert Ceased WO2010058593A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
US13/130,453 US20110223310A1 (en) 2008-11-21 2009-11-20 Purified green tea extract
CN2009801457577A CN102215698A (zh) 2008-11-21 2009-11-20 精制绿茶提取物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008298313 2008-11-21
JP2008-298313 2008-11-21

Publications (1)

Publication Number Publication Date
WO2010058593A1 true WO2010058593A1 (fr) 2010-05-27

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US (1) US20110223310A1 (fr)
JP (1) JP5366771B2 (fr)
CN (1) CN102215698A (fr)
WO (1) WO2010058593A1 (fr)

Cited By (2)

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CN103118553A (zh) * 2010-09-21 2013-05-22 花王株式会社 谷物食品及其制造方法
JP2018113990A (ja) * 2018-04-27 2018-07-26 花王株式会社 容器詰飲料

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WO2015094224A1 (fr) * 2013-12-18 2015-06-25 Nestec S.A. Procédés d'augmentation de la clarté et des propriétés rafraîchissantes et d'atténuation de l'amertume et de l'astringence du thé vert
JP6162668B2 (ja) * 2014-09-12 2017-07-12 花王株式会社 容器詰飲料
CN104366505A (zh) * 2014-12-10 2015-02-25 韦星平 抗氧化天然食品添加剂
JP6336172B2 (ja) * 2017-04-04 2018-06-06 花王株式会社 容器詰飲料
JP7145376B2 (ja) * 2018-04-26 2022-10-03 ライオン株式会社 組成物及びその製造方法
WO2020203655A1 (fr) * 2019-03-29 2020-10-08 サントリーホールディングス株式会社 Boisson contenant de la catéchine, son procédé de production et procédé de réduction de l'amertume d'une boisson contenant de la catéchine

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