Manufacturing method null of the new food material which designates the brown lobe of the oolong tea as

摘要

PURPOSE:To obtain a food material giving refreshing feel after a meal, taking advantage of the newly discovered surface active effect of the liquid extract obtained from oolong tea leaves using an acidic liquid. CONSTITUTION:A liquid extract obtained from oolong tea leaves using an acidic liquid is fractionated using an adsorbent or separation membrane to eliminate fractions rich in caffeine theobromine, etc., and take a fraction having surface active effect and rich in catechin dimer and trimer. The latter fraction is, if needed, concentrated and dried.