JPS62186748A - Production of instant green tea - Google Patents
Production of instant green teaInfo
- Publication number
- JPS62186748A JPS62186748A JP2728986A JP2728986A JPS62186748A JP S62186748 A JPS62186748 A JP S62186748A JP 2728986 A JP2728986 A JP 2728986A JP 2728986 A JP2728986 A JP 2728986A JP S62186748 A JPS62186748 A JP S62186748A
- Authority
- JP
- Japan
- Prior art keywords
- green tea
- tea
- active ingredients
- solvent
- alcohol
- 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.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 76
- 235000009569 green tea Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000004480 active ingredient Substances 0.000 claims abstract description 22
- 239000002904 solvent Substances 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000013616 tea Nutrition 0.000 claims description 38
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 7
- 238000000605 extraction Methods 0.000 abstract description 17
- 239000002994 raw material Substances 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 7
- 239000007788 liquid Substances 0.000 description 5
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 230000002522 swelling effect Effects 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910017464 nitrogen compound Inorganic materials 0.000 description 2
- 150000002830 nitrogen compounds Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は風味の優れたインスタント緑茶を収率よく、し
かも簡単に製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for easily producing instant green tea with excellent flavor in a high yield.
従迷の技術及び発明が解決しようとする問題点従来より
、原料緑茶と温湯とを混合して緑茶の各種有効成分を抽
出し、次いでこの混合液（抽出成分水溶液）を濾過して
抽出液と茶がらなどの夾雑物とを分離した後、直ちにこ
の抽出液を凍結させると共に、減圧下で乾燥して茶の抽
出成分乾燥物を製造する方法が提案されている（特開昭
５７−８７３６号）、。Conventional techniques and problems to be solved by the invention Conventionally, various active ingredients of green tea are extracted by mixing raw green tea and hot water, and then this mixture (aqueous solution of extracted ingredients) is filtered to make an extract. A method has been proposed in which, after separating impurities such as tea leaves, the extract is immediately frozen and dried under reduced pressure to produce a dried tea extract (Japanese Patent Laid-Open No. 57-8736). ,.
しかしながら、このような原料緑茶から温湯を用いて緑
茶の有効成分を抽出する方法では、茶の香気成分が散逸
したり、色調が劣化し、風味が劣るという問題がある。However, this method of extracting the active ingredients of green tea from raw green tea using hot water has problems such as the aroma components of the tea being dissipated, the color tone deteriorating, and the flavor being inferior.
従って、風味の優れた抽出物（インスタント基）を得る
方法として、低温度で短時間抽出を行なう方法が提案さ
れているが。Therefore, a method of performing extraction at low temperature for a short time has been proposed as a method for obtaining an extract (instant base) with excellent flavor.
この方法では抽出固形分が少なくなり、このため製品の
収率が低く、コストが高くなるという不都合がある。更
に、上述したような水抽出法では抽出に際して茶からが
大きく膨潤して取扱いが困難になると共に、茶からの濾
過性も悪く、茶からの分離に長時間を要するという問題
も有している。This method has the disadvantage that the extracted solid content is low, resulting in low product yields and high costs. Furthermore, the above-mentioned water extraction method has the problem that the tea swells significantly during extraction, making it difficult to handle, and that it also has poor filterability and requires a long time to separate from the tea. .
本発明は上記事情に鑑みなされたもので、茶の有効成分
、特にアミノ酸その他の窒素化合物、りンニン、プリン
塩基類等の可溶性成分が多く、熱湯を注いだときの色調
が良好で、風味に優れ、しかも抽出固形分収率も高い上
、−過性等の操作性も優れたインスタント緑茶の製造方
法を提供することを目的とする。The present invention was made in view of the above circumstances, and tea contains many active ingredients, especially soluble ingredients such as amino acids and other nitrogen compounds, phosphorus, purine bases, etc., and has a good color tone when poured with boiling water, and has a good flavor. It is an object of the present invention to provide a method for producing instant green tea which has a high extraction solid content yield and excellent operability such as fermentation.
問題点を ′するための手 び作
本発明者らは上記目的を達成するため鋭意研究を進めた
結果、茶の有効成分の抽出溶媒として高濃度アルコール
水溶液が非常に優れた性質を有し、緑茶を高濃度アルコ
ール水溶液で抽出することにより、緑茶の膨潤性が小さ
く、また茶がらからの抽出液の分離性（濾過性）が良好
である上、抽出固形分収率が高く、かつ得られた抽出固
形分（インスタント緑茶）は香気、味が良好であり、し
かも熱湯を注いだときの色調も優れていることを知見し
、本発明をなすに至ったものである。The inventors of the present invention have carried out intensive research to achieve the above objective, and have found that a highly concentrated aqueous alcohol solution has excellent properties as an extraction solvent for the active ingredients of tea. By extracting green tea with a high-concentration alcohol aqueous solution, the swelling of green tea is small, the separation of the extract from tea leaves (filtration properties) is good, and the yield of extracted solids is high. It was discovered that the extracted solid content (instant green tea) has a good aroma and taste, and also has an excellent color tone when hot water is poured into it, leading to the present invention.
従って、本発明は原料緑茶より溶媒として高濃度アルコ
ール水溶液を用いて茶の有効成分を抽出し、抽出液中の
溶媒を除去し、乾燥して固形分を得ることを特徴とする
風味の優れたインスタント緑茶の製造方法を提供する。Therefore, the present invention provides a method of extracting the active ingredients of green tea from raw green tea using a highly concentrated aqueous alcohol solution as a solvent, removing the solvent in the extract, and drying to obtain a solid content. Provided is a method for producing instant green tea.
以下、本発明を更に詳しく説明する。The present invention will be explained in more detail below.
本発明のインスタント緑茶の製造方法は緑茶を高濃度ア
ルコール水溶液で抽出するものであるが、原料の緑茶と
しては煎茶、番茶、玉露、抹茶等を用いることができる
。この場合、必要によってはこれら緑茶の２種以上を併
用して抽出することもできる。また、原料緑茶は、茶の
葉をいったん蒸して揉捻し、乾燥したものをそのまま、
又はこれを一旦粉砕して粉末化したもの等を使用するこ
とができる。特に、抽出を迅速に行なう必要があるとき
は粉末化した原料茶を用いることが好ましい。The method for producing instant green tea of the present invention involves extracting green tea with a highly concentrated aqueous alcohol solution, and as the raw material green tea, Sencha, Bancha, Gyokuro, Matcha, etc. can be used. In this case, if necessary, two or more of these green teas may be extracted in combination. In addition, raw material green tea is made by steaming tea leaves, rolling them, and then drying them.
Alternatively, it is possible to use a product obtained by pulverizing this into powder. In particular, when rapid extraction is required, it is preferable to use powdered raw material tea.
本発明で抽出溶媒として使用する高濃度アルコール水溶
液としては、アルコールがメタノール、エタノール、プ
ロパツール、インプパノール等の一価のアルコールの水
溶液が好ましく、これらの１種又は２種以上を併用して
抽出溶媒とすることができるが、製品に対する味、香気
等の点からエタノールを使用することが好ましい。The highly concentrated alcohol aqueous solution used as an extraction solvent in the present invention is preferably an aqueous solution of a monohydric alcohol such as methanol, ethanol, propatool, imppanol, etc., and one or more of these can be used in combination to form an extraction solvent. However, it is preferable to use ethanol from the viewpoint of taste, aroma, etc. of the product.
アルコール水溶液中のアルコールの濃度はアルコールが
水より多ければよいが、５０〜９５％（重量％、以下同
じ）、特に７０〜８０％とすることが好ましい。アルコ
ールと水との比率が上記範囲内であれば色調の優れた抽
出液が得られると共に、原料茶の膨潤が少なく、濾過等
が容易であり、収率も良好である。これに対してアルコ
ールが５０％未満の場合には抽出液の色調が悪く、また
茶からが膨潤して遠心分離、濾過等による抽出液と茶か
らとの分離性が悪化し、しかも収率が低下する。The concentration of alcohol in the alcohol aqueous solution is preferably 50 to 95% (weight %, same hereinafter), particularly 70 to 80%, although it is sufficient that the alcohol is greater than water. When the ratio of alcohol to water is within the above range, an extract with excellent color tone can be obtained, and the raw tea material has little swelling, filtration, etc. is easy, and the yield is also good. On the other hand, if the alcohol content is less than 50%, the color tone of the extract will be poor, and the tea will swell, making it difficult to separate the extract from the tea by centrifugation, filtration, etc., and reducing the yield. descend.
上記した高濃度アルコール水溶液溶媒により原料緑茶を
抽出する場合、溶媒の使用量は原料茶１重量部に対して
１〜１０重量部、特に２〜６重量部とすることが好まし
い。溶媒量が１０倍よりも多い場合には抽出液中の茶の
有効成分量が少なくなり、有効成分の濃縮のために多量
の溶媒を除去しなければならず、不経済である。また、
溶媒量が原料茶重量より少ないと操作性の点で問題が生
じる場合がある。When extracting raw green tea with the above-mentioned high concentration alcohol aqueous solvent, the amount of the solvent used is preferably 1 to 10 parts by weight, particularly 2 to 6 parts by weight, per 1 part by weight of raw tea. When the amount of solvent is more than 10 times, the amount of active ingredients of tea in the extract decreases, and a large amount of solvent must be removed to concentrate the active ingredients, which is uneconomical. Also,
If the amount of solvent is less than the weight of the raw material tea, problems may arise in terms of operability.
抽出温度は前記茶の有効成分、特にタンニン類、アミノ
酸類の抽出割合に影響を及ぼすものであり、これら物質
の酸化等を防ぐ意味から低温程好ましいが、通常は２０
〜５０℃が採用される。しかし、必要によっては５０℃
より高い温度を採用することもできる。また、抽出時間
は原料茶の種類、抽出温度等によっても異なるが１通常
０．５〜３時間、特に０．７５〜２時間が好適である。The extraction temperature affects the extraction ratio of the active ingredients of the tea, especially tannins and amino acids, and in order to prevent the oxidation of these substances, lower temperatures are preferable, but usually 20
~50°C is adopted. However, if necessary, 50℃
Higher temperatures can also be employed. Although the extraction time varies depending on the type of raw tea, the extraction temperature, etc., it is usually 0.5 to 3 hours, particularly preferably 0.75 to 2 hours.
また、抽出方法としては、茶の有効成分、特に風味成分
が充分に抽出される方法ならばいずれの方法も採用する
ことができ、例えば回分式、多重膜式、連続式等の方法
を挙げることができる。In addition, as an extraction method, any method can be adopted as long as the effective components of tea, especially the flavor components, are sufficiently extracted, such as batch method, multilayer method, continuous method, etc. I can do it.
上記したように、本発明の方法で得られた茶の有効成分
含有アルコール水溶液は有効成分の他に溶媒を含有して
おり、目的とする茶の有効成分を得るためにこの溶媒を
留去し乾燥する。この場合、溶媒留去方法、乾燥方法と
しては必ずしも制限されないが１通常減圧下で蒸留して
溶媒を回収する方法が採用し得る。この際、液温は ６
０℃以下とすることが好ましく、６０℃を越えると風味
、色調に悪影響を与える場合がある。この方法で得られ
た濃縮液は直ちに凍結し、減圧下で乾燥して茶単独の有
効成分よりなるインスタント基を得ることができるが、
必要により各種添加剤、例えばタンニン類、アミノ酸類
、微細原料基、酵素変性デキストリン、シュガーエステ
ル、ビタミン類、緑茶香気成分等の１種又は２種以上を
組合せて抽出液の濃縮前又は後に添加することもできる
。As mentioned above, the alcoholic aqueous solution containing the active ingredient of tea obtained by the method of the present invention contains a solvent in addition to the active ingredient, and this solvent must be distilled off in order to obtain the desired active ingredient of tea. dry. In this case, the solvent distillation method and drying method are not necessarily limited, but a method of recovering the solvent by distillation usually under reduced pressure can be adopted. At this time, the liquid temperature is 6
The temperature is preferably 0°C or lower; if it exceeds 60°C, flavor and color tone may be adversely affected. The concentrate obtained by this method can be immediately frozen and dried under reduced pressure to obtain an instant group consisting of the active ingredient of tea alone.
If necessary, one or more additives such as tannins, amino acids, fine raw material bases, enzyme-modified dextrins, sugar esters, vitamins, and green tea flavor components may be added before or after concentrating the extract. You can also do that.
見班公羞米
本発明のインスタント緑茶の製造方法は原料基と高濃度
アルコール水溶液とを混合して茶の有効成分を抽出し、
溶媒を留去し、乾燥するもので、本発明方法により得ら
れたインスタント緑茶は茶の有効成分、特にアミノ酸そ
の他の窒素化合物、タンニン類、プリン塩基類等の可溶
成分を多く含み、熱湯を注いだときの色調が良好で、味
、香気等の風味の優れたものである。また、本発明の方
法によれば抽出するときの茶の膨潤性が良好であり、茶
からの分離性もよく、しかも上記した特性を有するイン
スタント基を収率よく得ることができる。 以下、実施
例と比較例により本発明を具体的に説明するが、本発明
は下記実施例に制限されるものではない。The method for producing instant green tea of the present invention involves mixing the raw material and a highly concentrated alcohol solution to extract the active ingredients of the tea.
The instant green tea obtained by the method of the present invention contains many active ingredients of tea, especially soluble ingredients such as amino acids, other nitrogen compounds, tannins, and purine bases. It has a good color tone when poured, and has an excellent taste and aroma. Further, according to the method of the present invention, the swelling property of tea during extraction is good, the separation from tea is good, and instant groups having the above-mentioned properties can be obtained in good yield. EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.
〔実施例１〕
煎茶１００ｇに抽出溶媒として８０％エタノール水溶液
４００ｇを加え、４０℃に保ちながら１．５時間攪拌し
て茶の有効成分を抽出した後、濾過して茶から等の夾雑
物を除き、抽出液を得た。[Example 1] Add 400 g of 80% ethanol aqueous solution as an extraction solvent to 100 g of Sencha tea, stir for 1.5 hours while keeping at 40°C to extract the active ingredients of the tea, and then filter to remove impurities such as from the tea. The extract was removed to obtain an extract.
この抽出液をロータリーエバポレーターを用いて減圧下
温度５０℃で溶媒を留出除去し、濃縮液を直ちに凍結し
て減圧下で乾燥した。茶成分は指先で容易に粉末化しう
る砕は易い粉末として得られた。The solvent was distilled off from this extract using a rotary evaporator at a temperature of 50°C under reduced pressure, and the concentrated liquid was immediately frozen and dried under reduced pressure. The tea component was obtained as an easily crushed powder that could be easily powdered with the fingertips.
〔実施例２〕
抽出溶媒を７０％エタノール水溶液とした以外は実施例
１と同様にしてインスタント緑茶を製造した。[Example 2] Instant green tea was produced in the same manner as in Example 1 except that the extraction solvent was a 70% ethanol aqueous solution.
〔実施例３〕
原料基を煎茶の代わりに玉露とした以外は実施例１と同
様にしてインスタント緑茶を製造した。[Example 3] Instant green tea was produced in the same manner as in Example 1, except that Gyokuro was used instead of Sencha as the raw material base.
〔実施例４〕
原料基を煎茶の代わりに番茶とした以外は実施例２と同
様にしてインスタント緑茶を製造した。[Example 4] Instant green tea was produced in the same manner as in Example 2, except that bancha was used as the raw material instead of sencha.
〔比較例１〕 玉露１００ｇに６５℃の温湯５００ｇを加え。[Comparative example 1] Add 500g of 65℃ warm water to 100g of Gyokuro.
液温を６５℃に保ちながら３分間攪拌して茶の有効成分
を抽出した後、濾過して茶から等の夾雑物を除き、抽出
液を得た。この抽出液を直ちに凍結し、減圧下で乾燥し
てインスタント緑茶を得た。The active ingredients of the tea were extracted by stirring for 3 minutes while maintaining the liquid temperature at 65°C, and then filtered to remove impurities such as tea to obtain an extract. This extract was immediately frozen and dried under reduced pressure to obtain instant green tea.
〔比較例２〕 煎茶１００ｇに８０℃の温湯ｅｏｏｇを加え。[Comparative example 2] Add 80℃ warm water eoog to 100g of sencha.
液温を８０℃に保ちながら２０分間攪拌して茶の有効成
分を抽出した以外は比較例１と同様にしてインスタント
緑茶を製造した。Instant green tea was produced in the same manner as in Comparative Example 1, except that the active ingredients of the tea were extracted by stirring for 20 minutes while maintaining the liquid temperature at 80°C.
〔比較例３〕
煎茶１００ｇに３０℃の水５００ｇを加え、液温を３０
℃に保ちながら３時間攪拌して茶の有効成分を抽出した
以外は比較例１と同様にしてインスタント緑茶を製造し
た。[Comparative Example 3] Add 500g of water at 30°C to 100g of Sencha, and bring the temperature of the liquid to 30°C.
Instant green tea was produced in the same manner as in Comparative Example 1, except that the active ingredients of the tea were extracted by stirring for 3 hours while maintaining the temperature at °C.
次に、上記方法で得られたインスタント緑茶の香気、味
、色調を専門パネル２０名により下記基準に基いて官能
評価した。結果を第１表に示す。Next, the aroma, taste, and color tone of the instant green tea obtained by the above method were sensory evaluated by a panel of 20 experts based on the following criteria. The results are shown in Table 1.
また、上記実施例、比較例の方法における茶の膨潤性、
茶からの分離性、抽出固形分収率並びに抽出度を評価し
た結果を第２表に示す。In addition, the swelling property of tea in the methods of the above Examples and Comparative Examples,
Table 2 shows the results of evaluating the separability from tea, the yield of extracted solids, and the degree of extraction.
評価基準
査ふ二」Ｌヨ１鼠
５：良い
４：やや良い
３：普通
２：やや悪い
１：悪い
茶の膨潤性
Ｏ：膨潤状態 小
Δ：〃中
×：〃大
菟英旦夙光暮炸
Ｏ：濾過性 良好
Δ： 〃 やや良い
Ｘ： 〃 不良
抽出度
Ｏ：抽出固形分２０％以上
Δ： ｎ ｌ Ｑ％〜２０％Ｘ ： ｎ
５％〜１０％
第 １ 表
第 ２ 表Evaluation Criteria Examination 2" Lyo 1 Mouse 5: Good 4: Fairly Good 3: Fair 2: Fairly Bad 1: Bad Swelling property of tea O: Swelling state Small Δ: Medium ×: Large Explosion O: Good filtration Δ: 〃 Fairly good
5%~10% Table 1 Table 2
Claims (1)
有効成分を抽出した後、抽出液中の溶媒を除去し、乾燥
して固形分を得ることを特徴とするインスタント緑茶の
製造方法。 ２、アルコールとしてエタノールを用いた特許請求の範
囲第１項記載の製造方法。 ３、アルコール水溶液中のアルコール濃度が５０〜９５
重量％である特許請求の範囲第１項又は第２項記載の製
造方法。[Claims] 1. Instant green tea characterized by extracting the active ingredients of tea from raw green tea using a highly concentrated alcohol aqueous solution, removing the solvent in the extract, and drying to obtain a solid content. manufacturing method. 2. The manufacturing method according to claim 1, using ethanol as the alcohol. 3. Alcohol concentration in alcohol aqueous solution is 50-95
3. The manufacturing method according to claim 1 or 2, wherein the amount is % by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2728986A JPS62186748A (en) | 1986-02-10 | 1986-02-10 | Production of instant green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2728986A JPS62186748A (en) | 1986-02-10 | 1986-02-10 | Production of instant green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62186748A true JPS62186748A (en) | 1987-08-15 |
Family
ID=12216917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2728986A Pending JPS62186748A (en) | 1986-02-10 | 1986-02-10 | Production of instant green tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62186748A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100235768B1 (en) * | 1997-11-18 | 1999-12-15 | 임화춘 | Quality- improving concentrate of green tea extract and its preparation |
| JP2007267722A (en) * | 2006-03-31 | 2007-10-18 | Sato Shokuhin Kogyo Kk | Method for producing tea extract powder having defoaming and foam-suppressing effect, and instant tea using the same |
| JP2009232781A (en) * | 2008-03-27 | 2009-10-15 | Ito En Ltd | Green tea extract and method for producing the same |
| KR20190100003A (en) | 2018-02-19 | 2019-08-28 | 다카사고 고료 고교 가부시키가이샤 | Tea extracts |
-
1986
- 1986-02-10 JP JP2728986A patent/JPS62186748A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100235768B1 (en) * | 1997-11-18 | 1999-12-15 | 임화춘 | Quality- improving concentrate of green tea extract and its preparation |
| JP2007267722A (en) * | 2006-03-31 | 2007-10-18 | Sato Shokuhin Kogyo Kk | Method for producing tea extract powder having defoaming and foam-suppressing effect, and instant tea using the same |
| JP2009232781A (en) * | 2008-03-27 | 2009-10-15 | Ito En Ltd | Green tea extract and method for producing the same |
| KR20190100003A (en) | 2018-02-19 | 2019-08-28 | 다카사고 고료 고교 가부시키가이샤 | Tea extracts |
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