Method of enhancing color in a tea-based foodstuff

Details Method of enhancing color in a tea-based foodstuff Method of enhancing color in a tea-based foodstuff

1997-03-04

1999-03-09

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 49, 426262, 426270, 426597, A23B 710

Patent

active

058797300

ABSTRACT:
A method of inducing the formation of color determining compounds in a tea-based food product, characterized in that the tea leaves are treated with an exogenous laccase, polyphenol oxidase or peroxidase, in combination with a pretreatment with a tannase. Also, a treatment with a fungal laccase form a Pleurotus species can be performed to enhance the color of a tea-based product.

REFERENCES:
patent: 3812266 (1974-05-01), Sanderson et al.
patent: 4051264 (1977-09-01), Sanderson et al.
patent: 5445836 (1995-08-01), Agbo et al.
Patent Abstracts of Japan, Abstracting JP 57-206391, Dec. 1982.

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