Oolong tea beverage and process of producing the same

Details Oolong tea beverage and process of producing the same Oolong tea beverage and process of producing the same

2006-04-04

2006-04-04

Weier, Anthony (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

C426S442000, C426S427000, C426S435000

Reexamination Certificate

active

07022367

ABSTRACT:
The oolong tea beverage is produced by a cold water treatment step of bringing raw material oolong tea leaves into contact with water adjusted at pH about 4 to 6 and 25° C. or lower, eluting and removing about 11 to 26% caffeine from the raw material oolong tea leaves by carrying out solid-liquid separation, and recovering the treated tea leaves; and a hot water extraction step of recovering hot water extract to be a beverage raw material containing nerolidol by extracting the treated tea leaves with hot water at about 90 to 95° C. containing vitamin C and adjusted at pH about 4 to 6 and then carrying out solid-liquid separation. The cold water treatment step enables eluting and removing caffeine and the hot water extraction step enables extracting more nerolidol, which is a flow scent component particular in high quality oolong teas.

REFERENCES:
patent: 4004038 (1977-01-01), Wickremasinghe
patent: 4315036 (1982-02-01), Husaini et al.
patent: 5780086 (1998-07-01), Kirksey et al.
patent: 05-236876 (1993-09-01), None
patent: 11-113491 (1999-04-01), None
patent: 11-289983 (1999-10-01), None
Translation for JP 11-113491. Generated through Japanese Patent Office website <URL: http://www19.ipdl.ncipi.go.jp/PA1/cgi-bin/PA1INDEX>.
Michiko Kawakami, “Topics and Progress in Tea Flavor Science, Tea Aroma Studies Its Proceedings and Latest Data”, Department of Food Services, Ibaraki Christian University, Oomika-machi, 6-11-1, Hitachi, Ibaraki 319-1295, Japan, Foods Food Ingredients J. Jpn. No. 197 (2002).

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