381 results about "Tea catechin" patented technology

Provided is a non-tea-based, packaged beverage which includes a sour seasoning, contains catechins at high concentration, and even after stored over along term, can still give a refreshing feeling specific to a sour taste. The non-tea-based, packaged beverage is free of the persistence of a sour taste, which is experienced when taken in sport scenes, and is excellent in mouth refreshment. Even in a form filled in an oxygen-permeable, clear container, the non-tea-based, packaged beverage shows excellent color tone stability. The non-tea-based, packaged beverage contains a purified product of green tea extract added to it. The purified product comprises non-polymer catechins in its solid constituents and has a content weight ratio of (B) oxalic acid to (A) the non-polymer catechins [(B) / (A)] in a range of from 0 to 0.002. The non-tea-based, packaged beverage comprises the following ingredients (A) to (D): (A) from 0.03 to 0.6 wt % of non-polymer catechins, (B) oxalic acid or a salt thereof at an ingredient (B) / ingredient (A) of from 0 to 0.02, (C) caffeine at an ingredient (C) / ingredient (A) weight ratio of from 0 to 0.16, and (D) from 0.03 to 1.0 wt % of a sour seasoning, and has a pH of from 2 to 6.

A process for producing a purified product of green tea extract, which includes subjecting an aqueous solution of green tea extract to solid-liquid separation by filtration and / or centrifugal separation to obtain another aqueous solution of green tea extract, said another aqueous solution having a turbidity of from 0.2 to 2.0 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %, and then allowing the another aqueous solution of green tea extract to pass through a polymer membrane having a membrane pore size of from 0.05 to 0.8 μm such that the turbidity of the another aqueous solution of green tea extract is reduced to lower than 0.2 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %.

The present invention relates to a topical skin care composition containing a safe and effective amount of a skin care active comprising agmatine, and its salt; a safe and effective amount of a first additional skin care active selected from the group consisting of BHT or BHA, hexamidine, cetyl pyridinium chloride, green tea catechins, phytosterols, ursolic acid, compounds derived from plant extracts, their salts and derivatives; and a dermatologically acceptable carrier for the agmatine composition. The present invention also relates to methods of using such agmatine compositions to regulate hair growth and the condition of mammalian skin. Said methods generally comprise the step of topically applying the composition to the skin of a mammal needing such treatment, a safe and effective amount of such compositions.

The invention discloses a tea extract containing theanine and catechin, in which, the theanine content is 3-4wt% of the tea extract by dry weight. The invention further discloses the preparation method: lixiviating the tea and / or crushed tea stems by the water of 0-70 degrees centigrade; filtering by centrifugation; filtering by organic membrane; and filtering by the Dalton ultra-filter with molecular weight retaining range of 1000-5000; concentrating by counter permeable membrane; where, all the filtering and concentrating by counter permeable membrane are under the temperature of 10-35 degrees centigrade; degerming, and obtaining concentrated juice state tea extract; and further drying to obtain tea powder state tea extract. The tea extract of the present invention has substantial health caring effects of enhancing immunity, soothing nerves, restoring consciousness and improving attentiveness and memory; and achieves the advantages of good cold water dissolvability, clear tea water,fresh taste and fragrant smell. The preparation of the invention can use tea stems as raw material, uses resource effectively, reduces cost, has simple processes, low energy consumption and no pollution.

Ready-to-drink color and turbidity stable beverage compositions are provided. The beverage compositions contain from about 100 to about 2,700 milligrams per liter by total weight of the beverage composition of a tea material selected from the group consisting of tea solids, tea polyphenols, tea flavonoids, tea catechins and combinations thereof. The composition contains water, a total of no more than from about 0 to 100 milligrams per liter divalent cations and a turbidity of less than about 50 NTU and even less than 20 NTU for compositions containing 900 mg / l of tea solids. Preferably, the tea material contains less than about 450 milligrams divalent cations per 100 grams of the tea material. The beverage compositions of the invention are color and turbidity stable when packaged and stored under normal conditions.

Provided are a preparation process of a purified green-tea extract capable of easily and efficiently removing a turbidity component contained in a green tea extract; a purified green-tea extract prepared by the preparation process; and a packaged beverage containing the purified green-tea extract. The preparation process of a purified green-tea extract containing, in the solid content thereof, from 36 to 99 mass % of non-polymer catechins comprises bringing a green tea extract into contact with a mixed solution containing an organic solvent and water at a mass ratio of from 65 / 35 to 97 / 3 and active carbon and / or acid clay or active clay, adjusting the organic solvent / water mass ratio of the resulting solution to from 0 / 100 to 85 / 15, and then separating the turbidity component thus separated.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

Provided are packaged, tea-based beverages, which stably contain catechins at high concentration, are free of any salty taste, and have the inherent flavor and taste of tea. They contain the following ingredients (A) and (B): (A) from 320 mg / 500 mL to 1,300 mg / 500 mL of non-polymer catechins, and (B) water, wherein: (C) the content of non-epicatechins in the non-polymer catechins is from 40 to 80 wt. %, (D) the content of gallates in the non-polymer catechins is from 35 to 100 wt. %, (E) the weight ratio of the non-polymer catechins to sodium ions is from 12 to 16, and (F) the pH is from 5 to 7.

A packaged beverage of pH 2 to 6 with a green tea extract mixed therein, comprising the following ingredients (A) to (E) (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) quinic acid or a salt thereof, (C) from 0.0001 to 15 wt % of a sweetener, (D) from 0.001 to 0.5 wt % of sodium ions, and (E) from 0.001 to 0.2 wt % of potassium ions, wherein a content weight ratio [(B) / (A)] of said quinic acid or salt thereof (B) to said non-polymer catechins (A) is from 0.0001 to 0.5. The packaged beverage contains catechins at high concentration, is reduced in bitterness and astringency and is suited for long-term drinking, is excellent in the stability of bitterness and astringency and also in the feeling when it is swallowed, and further, remains stable in color tone even when filled in a clear container and stored at high temperatures.

The invention pertains to a method for processing tea, in particular to a method for processing gyokurocha tea. The invention aims at providing a processing technique for producing a tea with excellent look, smell and taste to overcome the shortages of complex operation, high labor intensity, low production efficiency, small-scale production, low annual output and failing to meet the market demand in the traditional processing technique. The technical proposal of the invention is the method for processing the tea, which is characterized in that: the processing method comprises the following steps: (a) fresh tea spreading, (b) steaming the tea into green color and dewatering, (c) kneading, (d) drying for the second time, (e) stripping, (f) form regulation, (g) glazing, (h) adding fragrance, (i) selection. The tea processing method of the invention has the advantages of even and regular shape compared with the traditional technique, fragrance, tea water color, taste, color of the leaf bottom and higher content of chlorophyll, tea polyphenols, catechuic acid and theine better than the product produced by the traditional technique.

Disclosed is a process comprising the steps of: providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (tF) sufficient to reduce the content of catechins in the dhool to less than 50% of the content of catechins in the fresh tea leaves prior to maceration on a dry weight basis; and then expressing juice from the fermented dhool thereby to produce leaf residue and tea juice, wherein the amount of expressed juice is at least 50 ml per kg of the fresh tea leaves.

The invention relates to a method for preparing high-purity monomer epigallocatechin gallate from processed leftovers of tea leaves. The method comprises the following steps of: extracting tea polyphenol, namely performing enzymolysis of the processed leftovers, which serve as raw materials, of fresh tea leaves, pruned tea leaves and non-fermented tea leaves by adding complex enzyme which consists of cellulose, protease and pectinase to extract the tea polyphenol; and separating a catechin out for purifying, namely precipitating the tea polyphenol by using a mixed precipitant which consists of CaCl2 and ZnCl2, performing primary separation by a macroporous resin chromatographic column, and performing secondary purification by the macroporous resin chromatographic column to obtain the high-purity monomer epigallocatechin gallate (EGCG). According to the method, chloroform is not used, the join from the extraction process to the refining and purification processes is compact, and the quality and yield of the product are high.

The invention discloses a method for identifying the quality of Biluochun tea, which comprises the following steps of: after soaking the Biluochun tea, scanning the soaked solution by using an ultraviolet and visible spectrophotometer; and, after leaching and extracting another Biluochun tea, measuring the contents of epigallocatechin, epigallocatechin epicatechol gallate, epicatechin and epicatechin epicatechol gallate in the tea from the leached and extracted solution by adopting a high efficiency liquid chromatography. According to the method disclosed by the invention, a technology for identifying the quality of the Biluochun tea is established by adopting (a technology that spectrum and chromatograph are combined) spectrum and chromatograph analysis; the comprehensive evaluation data of green tea quality is provided; the method has the characteristics of being accurate, reliable, simple, convenient and efficient; and the method can be popularized and applied in the field of the green tea quality counterfeit identifying technology.

Provided is a beverage e.g. tea, containing a high concentration of catechins and at the same time having an improved taste with alleviated bitterness and astringency and smooth throat-feel upon drinking. The beverage has the following non-polymer component (A), another non-polymer component (B), and component (C): (A) non-epi-catechins, (B) epi-catechins, (C) water-soluble polymers; and has, per 500 mL of the beverage, these components in amounts satisfying the following equations: (i) (A)+(B)=300 to 2500 mg; (ii) (A)=70 to 2250 mg; (iii) (A) / (B) (by weight)=0.25 to 9.0; and (iv) (C) / ((A)+(B)) (by weight)=1 / 20 to 10 / 1.

At present, there are many reports on a membrane treatment process and a resin separation process for preparing tea polyphenol, but the membrane treatment process and the resin separation process have the problems of more toxic organic solvents and metal ions, low content of ester catechin in tea polyphenol products and the like. The invention provides an environment-friendly preparation method for high-ester catechin tea polyphenol. The environment-friendly and safe high-ester catechin tea polyphenol is prepared by the following preparation processes of: taking tea leaves as raw materials, leaching by using hot water, filtering by using a ceramic membrane, concentrating by using a reverse osmosis (RO) membrane, separating by using styrene neutral and polar resin, performing evaporation concentration under vacuum, drying and obtaining the high-ester catechin tea polyphenol. In the environment-friendly preparation method, a metal ion precipitant and toxic solvents such as ethyl acetate, chloroform, acetone, methylene dichloride and the like which are commonly used in the conventional process are not used in the integral process, the environment-friendly, safe and high-purity tea polyphenol product can be obtained, and the total content of catechin, particularly the content of the ester catechin with high bioactivity in the product can be improved effectively.

Provided is a beverage having a concentrated or purified tea extract incorporated therein and containing the following ingredients (A) and (B): (A) non-polymer catechins from 0.092 to 0.5 wt. %, (B) quinic acid at a weight ratio of [(B) / (A)] falling within a range of from 0.01 to 0.1. The beverage of the present invention is suited for daily drinking, because it does not generate an uncomfortable aftertaste which will otherwise remain after bitterness or astringency peculiar to catechins is alleviated by a sweetener or the like.

Provided is a process for producing a tea extract having a high recovery rate of non-polymer catechins, a low caffeine content and an improved taste and color tone. As one embodiment of this invention provides, there is provided a process for producing a purified tea extract by adsorbing a tea extract on a synthetic adsorbent, bringing an aqueous solution of an organic solvent or a basic aqueous solution into contact with the synthetic adsorbent to elute non-polymer catechins, and then bringing the eluate into contact with activated carbon in an aqueous solution of an organic solvent.

The invention discloses a green tea fermented tea beverage and a preparation method thereof. The preparation method comprises the steps that green tea leaves are taken and smashed and are subjected to non-thermal sterilization, distilled water, saccharosephosphorylase, other complex enzymes, a carbon source,plant sourceoligopeptide, saccharomycetes and lactic acid bacteria are respectively added, a multi-process synchronized and integrated technology including low temperature digestion, enzymolysis, fermentation and the like is performed, the multi-process synchronized and integrated technology is finished after being completed, residue removal and filtration are performed to obtain green tea fermented tea juice, low temperature digestion of the tea leaves, glycosylation modification of catechin and brewing of nutrition and flavor of the fermented tea beverage are achieved at a time, the stability of the green tea fermented tea beverage is improved, the bitter taste of the product is decreased, the flavor quality of the beverage is improved, and the bioavailability of the catechin is improved. The method is simple and convenient to operate and obvious in effect and has a good popularization and application value and market prospect.

The invention relates to a method for the production of oxidation-stable sterol formulations, wherein catechins and / or the derivatives thereof are added to the sterols or sterol esters, and to the formulations produced according to said method. The catechins are preferably used in an amount of 20 to 1000 ppm, based on the sterol or on the sterol ester. Green tea extract may be incorporated as the catechin formulation. The formulations containing sterols produced according to said method have very high oxidative stability and have no displeasing aftertaste.

Novel compounds useful as chemotherapeutic and chemopreventive agents are provided. The compounds are analogs of polyphenol catechins that occur in green tea, such as epigallocatichin-3-gallate (EGCG), and have the structure of formula (I)wherein R1 through R11 are defined herein. Preferred R4 moieties are selected from O, S, NH and CH2, and in exemplary compounds, R4 is O and R5 is a tri-substituted aroyloxy substituent, such as a 3,4,5-substituted benzoyloxy group. Pharmaceutical compositions are provided as well, as are methods of chemotherapy and chemoprevention.

This invention relates to packaged beverages, which contain the following ingredients: (A) from 0.05 to 0.5 wt % of non-polymer catechins, (B) from 0.008 to 0.033 wt % of sodium, and (C) potassium. The weight ratio of ingredient (B) to ingredient (C) and pH fall within specific ranges, respectively.

The invention discloses an enteric-coated medicament combination containing epigallocatechin gallate or extract (tea polyphenol) of epigallocatechin gallate, comprising one or more units, each unit contains a core, and the outer periphery of the core is wrapped with at least a membrane layer or a capsule casing of enteric-coated material. In addition, the invention further discloses a preparationmethod and the application of the medicament combination. The enteric-coated medicament combination containing epigallocatechin gallate or extract (tea polyphenol) of epigallocatechin gallate can be well absorbed by alimentary canal, and the biological utilization is greatly improved.

The invention provides a fragrant black tea red-enriching technique. Combined with the traditional tea technology and black tea process, the technique provided by the invention has no added foreign substances in the producing process and promotes aromatic precursor, amino and sugars in the fresh leaves to be subjected to enzyme action to change and then form various aromatic substances by the processes such as sun withering, green making, rolling, red-enriching, and drying, so that the black tea has thicker fragrance; meanwhile, complex catechins such as ester type catechins which have strongbitter taste are subjected to oxidative condensation to generate theaflavin and thearubigins with thickened taste. With the adoption of the technique, the natural novel black tea products with various fragrance and mellow taste are produced without adding any flower and additive, so the production safety of tea is ensured and the industrial benefit is enhanced; the safe and healthy tea consumption concept is satisfied; the problems of single black product and way of summer and autumn are solved; and the economic benefit is improved by times than the traditional methods.

Provided is a process for producing a product enriched in theaflavins. The process comprises contacting a first and a second material to form a reaction mixture with a specific weight ratio of catechins to theaflavins, fermenting the reaction mixture, and then recovering the product from the reaction mixture. The process is particularly suitable for producing leaf tea products with high levels of theaflavins.

A beverage is prepared, which is a beverage containing catechin in ester form (A), catechin in free form (B), and caffeine (C), the contents thereof being (A)+(B)=500 to 6000 mg / L  (1) (A) / [(A)+(B)]=0.7 to 1.0  (2) (A) / (C)=6 to 27,  (3) to maintain a high concentration of catechin with high biological functionality, with improved flavor and improved product quality in regard to occurrence of sediment and the like.

The invention belongs to the technical field of tea leave processing and particularly relates to a processing process for low-caffeine high-aroma acrid-taste-free tea leaves. According to the processing process, picked fresh tea leaves are directly sprayed with hot water and treated in an enzyme solution spraying mode, under the damp and hot effect and the effect of an enzyme solution in the hot water soaking and hot air dewatering treatment links, ester catechin causing the heavy acrid taste of the tea leaves is reduced to a certain degree after hydrolysis, non-galloylated catechin with low acrid taste is increased, and therefore the acrid taste of the tea leaves is greatly relieved. The enzyme solution can promote generation of linalool, geraniol and other floral substances, aqueous extract, free amino acid and soluble sugar are increased, the free amino acid with high content and the soluble sugar with high content can form chestnut aroma substances in the high-temperature drying process, the aroma of the tea leaves is further improved, and the purposes of being high in aroma and free of the acrid taste are achieved.

The invention discloses a method for analyzing the taste intensity of a tea soup, and belongs to the technical field of tea flavor analysis method. The method comprises the following steps: preparing solutions with different concentrations as the standard solutions; determining the taste intensity value of the standard solutions according to the astringent intensity, bitter intensity, fresh taste, and sweet taste; establishing intensity standard curves of astringency, bitterness, freshness, and sweetness; analyzing the contents of catechin EGCG, caffeine, glutamic acid, and total sugar of a tea soup sample, and finally calculating the intensity value of astringency, bitterness, freshness, and sweetness of the tea soup sample according to the contents of catechin EGCG, caffeine, glutamic acid, and total sugar and the linear relationship between the taste intensity value and the chemical substance contents. The invention provides a more objective, more scientific, and more convenient method for researchers to analyze the taste intensity of a tea soup.

The invention relates to a technology for preparing high content tea polyphenols using water as a single solvent, especially to a technological combination which uses tea as raw materials and water as the single solvent, and comprises steps of: performing extraction, separation and condensation at a low temperature; performing refrigeration and deposition to prepare liquid tea polyphenols; furtherly drying and preparing solid tea polyphenols. The preparative solid tea polyphenols in powder form of the present invention have a tea polyphenol content greater than 90% and a catechin content greater than 60%; and the prepared liquid tea polyphenol extracts have a tea polyphenol content greater than 40% and a catechin content greater than 25%. The invention has a short technological process and all operations before drying can be performed at low temperatures; low concentrated solution viscosity is in favor of precipitation and deposition of tea polyphenols; the prepared products keep no organic solvent residuals and have shallow colors and a high content of tea polyphenol.

The invention discloses a method for preparing high-purity tea polyphenol in centrifuging, extracting and separating mode. In the existing method, excessive organic solvents or metal ions are frequently used, and problems that solvents are difficult to recover, heavy metal residues exist in products, the process is fussy and complicated, energy loss is large, environment pollution can be caused easily and the like can be caused. The method combines membrane separation and two-level centrifugal extraction for using, adopts the new process of: tea-hot water digestion- ceramic membrane microfiltration-primary centrifugal extraction-secondary centrifugal extraction-concentration-spray drying-high-purity tea polyphenol, adopts a ceramic membrane filtering method to process tea leach liquor, adopts a two-level centrifugal extractor as a key separation device, respectively performs caffeine removing, catechins purification and the like, and uses vacuum concentration extract liquor and spray drying to obtain high-purity tea polyphenol products. The method leads separation efficiency and production efficiency of tea polyphenol to be high, greatly reduces using amount of organic solvents and can obtain high-purity tea polyphenol products.

The invention relates to a preparation method for lithocarpus polystachyus rehd fermented tea and the lithocarpus polystachyus fermented tea prepared by the preparation method. The preparation method comprises the following steps: carrying out primary pile fermentation, re-kneading, carrying out secondary pile fermentation, steaming and aging. The lithocarpus polystachyus rehd fermented tea prepared by the preparation method provided by the invention has high content of catechinic acid, theaflavin and flavone, so that the lithocarpus polystachyus fermented tea is a good health-care beverage. Furthermore, the lithocarpus polystachyus fermented tea has an excellent tea color forming effect and is high-quality fermented tea.