METHOD FOR MANUFACTURING METHYLATED CATECHIN-CONTAINING TEA WITH REDUCED ASTRINGENT TASTE, AND THE TEA

摘要

PROBLEM TO BE SOLVED: To provide a method for manufacturing a tea with reduced astringent taste by processing a methylated catechin-containing tea, and the tea.;SOLUTION: A methylated catechin-containing green tea is put in a pressure container, and the air in the container is replaced with heated steam. Unfavorable flavor contained in the tea is removed by exhaustion. Enzymes are deactivated by the heated steam treatment. After replacement of the air in the container with heated steam, the exhaust valve is closed for a heat treatment at a predetermined pressure and temperature for a set time period. Consequently, ester bonds of gallate such as EGCG and ECG as astringent taste component of green tea are cleaved to achieve conversion into EGC, EC, or the like and gallic acid having less astringent taste. In addition, catechins as astringent taste components are polymerized by heat so as to reduce astringent taste. Methylated catechin contained in the tea is treated under saturated water vapor at 100 to 125°C for 10 to 30 minutes for decomposition of astringent taste, with conversion into polymerized catechins. A methylated catechin tea with improved flavor is thus manufactured.;COPYRIGHT: (C)2015,JPO&INPIT