METHOD OF PRODUCING FERMENTED TEA DRINK
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Mar 17, 2011
app pub date -
Mar 27, 2009
filing date -
Mar 28, 2008
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
Disclosed is a process for preparing a fermented tea drink comprising the steps of: adding water to fresh tea leaves and milling the mixture; removing a solid fraction from the mixture; and heating the liquid, or adding water to fresh tea leaves and milling the mixture; incubating the mixture with shaking for 1 to 40 minutes; removing a solid fraction from the mixture; and heating the liquid; to obtain the fermented tea drink. Catechins can be efficiently converted into theaflavin to provide a fermented tea drink that has a high content of theaflavin, theasinensins A and B, and gallic acid, that exhibits little bitterness and astringency, that is entirely free of cream down, and that has an excellent aroma and sweetness.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully