KR20170117254A - Manufacturing method of green tea with reduced caffeine content by using supercritical extraction system - Google Patents
Manufacturing method of green tea with reduced caffeine content by using supercritical extraction system Download PDFInfo
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- KR20170117254A KR20170117254A KR1020160044648A KR20160044648A KR20170117254A KR 20170117254 A KR20170117254 A KR 20170117254A KR 1020160044648 A KR1020160044648 A KR 1020160044648A KR 20160044648 A KR20160044648 A KR 20160044648A KR 20170117254 A KR20170117254 A KR 20170117254A
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- green tea
- caffeine
- extraction system
- alcohol
- supercritical extraction
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 100
- 235000009569 green tea Nutrition 0.000 title claims abstract description 90
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 title claims abstract description 88
- 229960001948 caffeine Drugs 0.000 title claims abstract description 45
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 title claims abstract description 44
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 238000000194 supercritical-fluid extraction Methods 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 12
- 150000001413 amino acids Chemical class 0.000 abstract description 10
- 235000013616 tea Nutrition 0.000 abstract description 10
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 6
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 abstract description 5
- 235000005487 catechin Nutrition 0.000 abstract description 5
- 229950001002 cianidanol Drugs 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 3
- 238000004458 analytical method Methods 0.000 description 9
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 5
- 230000002292 Radical scavenging effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000010835 comparative analysis Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229930013915 (+)-catechin Natural products 0.000 description 1
- 235000007219 (+)-catechin Nutrition 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 229930014124 (-)-epigallocatechin gallate Natural products 0.000 description 1
- 235000004911 (-)-epigallocatechin gallate Nutrition 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010029216 Nervousness Diseases 0.000 description 1
- 230000010757 Reduction Activity Effects 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000012445 acidic reagent Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- VFSWRBJYBQXUTE-UHFFFAOYSA-N epi-Gallocatechin 3-O-gallate Natural products Oc1ccc2C(=O)C(OC(=O)c3cc(O)c(O)c(O)c3)C(Oc2c1)c4cc(O)c(O)c(O)c4 VFSWRBJYBQXUTE-UHFFFAOYSA-N 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Images
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
- A23F3/20—Removing unwanted substances
-
- 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
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/44—Supercritical state
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a process for preparing a green tea, Reacting the mixed green tea at room temperature (step 2); Removing the alcohol from the green tea / alcohol mixture (step 3); Removing the caffeine component using the supercritical extraction system (step 4); (Step 5) of drying the caffeine-free green tea / alcohol mixture, wherein the supercritical extraction system is used to produce a caffeine-reduced green tea / The development of low caffeinated green tea production that minimizes loss of catechin, free amino acid, and antioxidant component while eliminating the specific 87.4% can contribute to the generation of new tea consumption market in Korea and the increase of income of related companies (farmers) .
Description
And a method for producing caffeine-reduced green tea using a supercritical extraction system.
Tea is one of the three major non-alcoholic beverages in the world. As the tea contains a variety of useful components and various pharmacological effects have been scientifically identified, functional ingredients have been extracted from tea leaves as well as beverages and have been attracting attention as functional ingredients for health functional foods, medicines, and cosmetics. Green tea contains caffeine, which makes it less appealing to caffeine-sensitive consumers such as pregnant women, children, and elderly people. Compared to the overseas tea market, there are few caffeine products such as low caffeine green tea and low caffeine tea in Korea. Caffeine is a kind of alkaloid, which is contained in coffee, tea, etc. When caffeine is absorbed into the body, it acts on the central nervous system to awaken the mind and reduce fatigue. However, , And caffeine is a substance that can cause nervousness, nausea, and dizziness in people who do not fit into the body. In this patent, the method of manufacturing low caffeinated green tea using supercritical extractor and the analysis of caffeine / caffeine, antioxidant activity, free amino acid, polyphenol content, sensory test, I would like to propose a technique to be removed.
It is an object of the present invention to provide a method for preparing a low-caffeinated green tea which is more than 80% selectively removed from a common green tea product using a supercritical extraction system.
A method for preparing a caffeine-reduced green tea using a supercritical extraction system according to one aspect of the present invention comprises mixing a coarsely crushed green tea with a solution (step 1); Reacting the mixed green tea at room temperature (step 2); Removing the alcohol from the green tea / alcohol mixture (step 3); Removing the caffeine component using the supercritical extraction system (step 4); And drying the caffeine-free green tea / syrup mixture (step 5). The present invention also provides a method for producing caffeine-reduced green tea using the supercritical extraction system.
In the method for producing caffeine-reduced green tea using the supercritical extraction system of the present invention, it is preferable that the alcohol is PTHTAOL A.
In the method for producing caffeine-reduced green tea using the supercritical extraction system of the present invention, it is preferable that the content of the above-mentioned Pentaanol A is 100 ml to 1000 ml per 1 kg of green tea powder.
In the method for producing caffeine-reduced green tea using the supercritical extraction system of the present invention, the temperature in the second step is preferably 10 to 50 ° C.
The supercritical fluid is carbon dioxide, the extraction temperature is 40 to 80 DEG C, the extraction pressure is 100 to 500 bar, the supercritical fluid supply amount is 50 ml / hr to 300 ml / hr for 2 to 4 hours.
In the method for preparing caffeine-reduced green tea using the supercritical extraction system of the present invention, it is preferable that the green tea and the caffeine mixture are dried at a temperature of 30 to 80 ° C. for 4 to 6 hours.
The present invention relates to a method for preparing low-caffeinated green tea that minimizes caffeine, free amino acid, and antioxidant components while eliminating more than 80% of the caffeine content in comparison with an ordinary green tea product using a supercritical extraction system It can contribute to the creation of a new car market in Korea and the income increase of related enterprises (farm households).
FIG. 1 shows an overall manufacturing method for producing low-caffeinated green tea using a supercritical extraction system.
FIG. 2 shows the results of HPLC analysis of caffeine content of green tea and low-caffeinated green tea.
FIG. 3 shows the results of HPLC analysis of the catechin content of green tea and low-caffeinated green tea.
FIG. 4 shows the results of analysis of the free amino acid content of the common green tea and the low-caffeinated green tea using a free amino acid analyzer.
Fig. 5 shows the results of comparing the total polyphenol contents of the common green tea and the low-caffeinated green tea.
Hereinafter, the present invention will be described in detail.
The present invention relates to a method for producing a green tea / tea mixture, which comprises mixing (step 1) mixing a ground green tea with a spirit, reacting the green tea at room temperature (step 2), removing the tea from the green tea / , A step of removing the caffeine component by using a supercritical extraction system (step 4), and a step (step 5) of drying the caffeine-free green tea / The present invention provides a method for producing caffeine-reduced green tea using a critical extraction system.
According to the present invention, the alcohol is generally distilled at a temperature of 85 ° C. or higher by fermenting a starch-containing material or a sugar-containing material, and may be 100 ml to 1000 ml per kg of green tea because the ethanol content is 95% But is not limited to.
According to the present invention, the supercritical extraction system may have a pressure of 100 bar to 500 bar, but is not limited thereto.
The supercritical carbon dioxide used in the supercritical extraction system may be 50 ml to 300 ml per hour, and the supercritical extraction temperature may be 40 ° C to 80 ° C. However, the present invention is not limited thereto.
According to the present invention, the reaction temperature of the mixed green tea may be 10 ° C to 50 ° C, but is not limited thereto.
According to the present invention, the drying temperature of the caffeine-free green tea and the alcohol mixture may be 30 ° C to 80 ° C, but is not limited thereto.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.
Example 1 Preparation of Low-Caffeinated Green Tea Using Supercritical Extraction System
1-1. Preparation of coarse ground tea
In order to effectively remove the caffeine ingredient, crude coarse green tea meal was used and common tea tea bag ingredients were used.
1-2. Green tea and alcohol mixture and reaction
In order to effectively remove caffeine from the green tea meal, 500 ml of 1 ml of green tea flour was added to the mixture. The mixture was evenly mixed and reacted at room temperature (1 ~ 35 ° C) for 2 hours.
1-3. Remove some alcohol from green tea and alcohol mixture
The mixture of green tea and alcohol was put into a cloth bag for extracting medicinal herbs and some of the alcohol was removed by applying physical force.
1-4. Extraction using supercritical extraction system
The supercritical carbon dioxide was used as a supercritical fluid for food processing. Extraction temperature was 80 ℃, extraction pressure was 400 bar, and supercritical fluid was 200 ml / hr for 3 hours.
1-5. Drying process
After the supercritical extraction was completed, the sample was dried in a drying oven at 60 ° C for 5 hours to volatilize all of the remaining water in the sample, and the water content of the product was reduced to 10% or less.
<Example 2> Analysis of catechin / caffeine content of low-caffeinated green tea using HPLC
The caffeine / caffeine contents of the low caffeinated green tea prepared in Example 1 and the common green tea were compared and analyzed. The column used for the analysis was Tosho (ODS-80Tm, 4.6 * 150 mm) at a flow rate of 1 mL / min and an injection volume of 10 uL. As a result, as shown in FIG. 2, low caffeinated green tea with a caffeine reduced of 87.2% was produced as compared with the ordinary green tea. In the case of catechin content, (+) - catechin, (-) - epigallocatechin, 55.9%, 47.0%, (-) - epigallocatechin gallate and 13.8% (-) - epicatechin gallate decreased by 27.3% and total catechin content decreased by 23.1%.
<Example 3> Comparative analysis of total polyphenol content of low-caffeinated green tea
The content of polyphenols in low caffeinated green tea and green tea prepared in Example 1 was compared and analyzed. Polyphenol content was measured by Folin-Denis method. As a result, as shown in FIG. 5, the total polyphenol content was decreased by 5.8% with 93.37 mg / g of common green tea and 87.92 mg / g of low caffeinated green tea.
<Example 4> Comparative analysis of free amino acid content of low-caffeinated green tea
The free amino acid content of low caffeinated green tea and green tea prepared in Example 1 was compared and analyzed. For the analysis, a free amino acid analyzer (Sykam S7130 Amino acid reagent organizer, Germany) was used and UV / VIS detector was detected at 400 nm (1.0 AU) and 570 nm (1.0 AU). As a result, as shown in Fig. 4, the total free amino acid concentration was reduced by 7% as compared with the ordinary green tea.
Example 5 Comparative Analysis of Antioxidant Activity of Low Caffeinated Green Tea (DPPH, ABTS, FRAP)
Antioxidant Activity (DPPH) Analysis of Green Tea Reducing Caffeine
The antioxidative activity (DPPH) of the low-caffeinated green tea prepared in Example 1 and the common green tea was compared and shown in Table 1. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was measured by Blois method. As a result, as shown in Table 1, the degree of reduction of radicals of DPPH was significantly reduced by 1.56% as compared with the results of analysis of antioxidative activity (DPPH) of green tea and low-caffeine green tea.
(μg / mL)
Antioxidative Activity (ABTS) Analysis of Green Tea Reducing Caffeine
The antioxidative activity (ABTS) of the low-caffeinated green tea prepared in Example 1 and the common green tea was compared and shown in Table 2. ABTS radical scavenging activity was measured by cation decolorization assay. As a result, as shown in Table 2, the degree of reduction of ABTS radicals was significantly decreased by 0.86% as compared with that of green tea.
(μg / mL)
Antioxidative Activity (FRAP) Analysis of Green Tea Reducing Caffeine
The antioxidative activity (FRAP) of the low-caffeinated green tea prepared in Example 1 and the common green tea was compared and shown in Table 3. Ferric reducing antioxidant potential (FRAP) reduction activity was measured by Benzie and Strain method. As a result, as shown in Table 3, the FRAP activity was slightly decreased by 8.2% as compared with the ordinary green tea.
(μg / mL)
While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (6)
Reacting the green tea with the alcohol mixture at room temperature (step 2);
Removing some of the alcohol from the reaction (step 3);
Selectively removing the caffeine using the supercritical extraction system (step 4); And
And drying the caffeine-free green tea and the alcohol mixture (step 5). The method of manufacturing a green tea of reduced caffeine content according to claim 1,
Wherein the alcohol is prednolone A and the alcohol is prednolone A.
The method for preparing green tea according to claim 1, wherein the content of prtanol A is about 100 ml to 1000 ml per 1 kg of green tea powder.
Wherein the temperature of step 2 is in the range of 10 to 50 ° C.
Wherein the supercritical fluid is carbon dioxide and the extraction temperature is from 40 to 80 ° C. and the extraction pressure is from 100 bar to 500 bar and the caffeine is extracted for from 2 to 4 hours at a supercritical fluid feed rate of 50 ml / hr to 300 ml / hr. A method for preparing caffeine - reduced green tea using a critical extraction system.
Wherein the green tea and the alcohol mixture are dried at a temperature of 30 to 80 ° C. for 4 to 6 hours.
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| KR1020160044648A KR101853423B1 (en) | 2016-04-12 | 2016-04-12 | Manufacturing method of green tea with reduced caffeine content by using supercritical extraction system |
| PCT/KR2017/003728 WO2017179849A1 (en) | 2016-04-12 | 2017-04-05 | Method for preparing green tea having reduced caffeine content by using supercritical extraction system |
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| KR1020160044648A KR101853423B1 (en) | 2016-04-12 | 2016-04-12 | Manufacturing method of green tea with reduced caffeine content by using supercritical extraction system |
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| KR101853423B1 KR101853423B1 (en) | 2018-05-02 |
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| EP2659791B1 (en) * | 2002-10-28 | 2017-08-02 | Kao Corporation | Caffeine-containing catechin compound composition |
| KR100805261B1 (en) * | 2005-10-26 | 2008-02-20 | 고려대학교 산학협력단 | Method of preparation for decaffeinated green tea powder and green tea powder prepared thereby |
| KR20070078527A (en) * | 2006-01-27 | 2007-08-01 | 초임계연구소 주식회사 | Process for preparing caffeine free tea by employing supercritical carbondioxide |
| JP2009531162A (en) * | 2006-03-23 | 2009-09-03 | ハーバルサイエンス シンガポール ピーティーイー． リミテッド | Extracts and methods containing green tea seeds |
| KR101548131B1 (en) * | 2013-05-07 | 2015-08-28 | 한국식품연구원 | Extracts of Green Tea comprising Low caffeine having antioxidant activity Using Ultrasonic waves and preparing method thereof |
| JP6177954B2 (en) | 2015-03-26 | 2017-08-09 | 三井農林株式会社 | Tea leaf flavor improvement method with reduced caffeine |
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| WO2017179849A1 (en) | 2017-10-19 |
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