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Fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and composition having extract contained in fermented tea as active component

A technology of loquat leaves and fermented tea, which is applied in the direction of drug combination, tea treatment before extraction, anti-toxic agent, etc., can solve the problems of high cost, poor quality, and inability to improve health, and achieve the effect of low price, light aftertaste, and high aroma

Active Publication Date: 2007-07-18
NAGASAKI PREFECTURAL & MUNICIPAL UNIVERSITIES CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is, it can be said that there is a problem of high cost due to the addition of catechins to the green tea extract, and at the same time, it is considered that the health cannot be improved if the intake of catechins is not large.
[0011] In addition, the usual situation is that Sanbancha and Qiudongcha are of poor quality and cheap, so most of them are cut off and some of them are made as Fancha.

Method used

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  • Fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and composition having extract contained in fermented tea as active component
  • Fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and composition having extract contained in fermented tea as active component
  • Fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and composition having extract contained in fermented tea as active component

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] In this example, two levels of loquat leaves of 10% and 25% by weight were added to the tea raw material leaves of Sanbancha, kneaded by a kneading machine for 20 minutes and 40 minutes, and the fermentation was carried out at 0, 1, 2, In 6 levels of 4, 6, and 24 hours, a total of 24 samples of fermented tea obtained by rubbing and processing tea raw material leaves and loquat leaves were carried out.

[0041] The aroma and taste of 24 samples of fermented tea obtained by rubbing raw tea leaves and loquat leaves were conducted by 3 persons with experience in sensory examination of green tea. The results are shown in Table 1. That is to say, for the taste and fragrance, if the kneading time is 20 minutes and the fermentation time is 0-4 hours, the aroma is high, the aftertaste is light, and the quality is high. However, if the kneading time is 40 minutes and the additional fermentation time is more than 6 hours, the aroma decreases, the bitterness and astringency increa...

Embodiment 2

[0059] In this Example 2, at the test tube level, loquat leaves were added to tea raw material leaves and fermented to compare production of catechins, theaflavins, and thea bigallocatechins.

[0060] The following three tea sample fermentation experiments A, B, and C were carried out, and the reduction of catechins and the production of theaflavins were compared.

[0061] A: Take 50g of fresh tea leaves and 250mL of water and grind them together with a Waring blender, put them into a poly beaker (1L), and make the shaft equipped with a 5cm propeller-type stirring blade in the blender It was rotated at a high speed and stirred for 2 hours while mixing air. After 0 minutes, 15 minutes, 30 minutes, 60 minutes, and 120 minutes after the start of stirring, 5.0 mL was taken out from the reaction solution, poured into an Erlenmeyer flask (50 mL) with water (about 20 mL), and then heated with a microwave for about 20 seconds. After cooling, ethanol was added to 50 mL, filtered with ...

Embodiment 3

[0070] In this example 3, green tea and black tea made from raw tea leaves, loquat tea obtained by drying and roasting loquat leaves, fermented tea obtained by rubbing tea raw leaves and loquat leaves (fermented tea obtained by rubbing and processing tea) The aroma components of tea) were compared, and the unique aroma components of fermented tea obtained by rubbing tea raw leaves and loquat leaves were studied. Generally, the pretreatment of tea aroma components is carried out by chromatographic column concentration. Here, the maximum number of aroma components that can be detected is very small, but as a simple and rapid sample extraction, concentration, and chromatographic introduction method, solid-phase microextraction is still used.

[0071] The sample was prepared by adding 2.5 g each of green tea, black tea, loquat tea, and kneading fermented tea to a 50 mL Beyer bottle, 0.1 mL of a 30% sodium chloride aqueous solution, and 20 mL of distilled water at 80°C. After seal...

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Abstract

A fermented tea characterized in that raw leaves (tea raw material leaves) of low-quality bancha (second-class tea, third-class tea, autumn and winter tea, kaobancha, etc.) among the raw tea leaves are made by a rough kneading machine (rough kneading process) After the water content is adjusted to a certain amount, it is transferred to a kneading machine (kneading process). In the kneading process, loquat leaves are added and kneaded together with the tea raw material leaves, and fermentation and drying processes are carried out to produce it. The fermented tea is a fermented tea obtained by rubbing raw tea leaves and loquat leaves, and a composition containing an extract contained in the fermented tea as an active ingredient.

Description

technical field [0001] The present invention relates to a composition whose active ingredient is the extract contained in the fermented tea obtained by kneading raw tea raw leaves and loquat leaves, which are made from unused resources of tea raw leaves and loquat leaves. Healthy green tea and loquat tea also have a high effect on inhibiting the rise of blood sugar, preventing diabetes, preventing obesity and reducing serum and liver neutral fat. That is, it relates to health foods, health drinks, and pharmaceutical compositions that contribute to the treatment and prevention of lifestyle-related diseases. Background technique [0002] Conventionally, as fermented tea, there is known a method for producing fermented tea leaves or semi-fermented tea leaves, for example, extracting fermented tea leaves or semi-fermented tea leaves in water below 10°C (first step), and then extracting them in warm water at 50°C. Extraction is carried out from the extraction precipitation resid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/08A23F3/12A61P3/04A61P3/06A61P39/06A61P43/00A61P3/10
Inventor 宫田裕次寺井清宗玉屋圭前田正道林田诚刚德岛知则田中隆田中一成西园祥子松井利郎
Owner NAGASAKI PREFECTURAL & MUNICIPAL UNIVERSITIES CORP
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