Title:
GREEN TEA BEVERAGE WITH ENHANCED FLAVOR
Document Type and Number:
WIPO Patent Application WO/2021/132439
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide technology for enhancing the deep richness of flavor in a green tea beverage. It is possible to enhance the deep richness of flavor in a green tea beverage by including caffeic acid or chlorogenic acid therein.
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Inventors:
MUTOH MARI (JP)
YANAGIDA AKINOBU (JP)
IBUSUKI DAIGO (JP)
YANAGIDA AKINOBU (JP)
IBUSUKI DAIGO (JP)
Application Number:
PCT/JP2020/048371
Publication Date:
July 01, 2021
Filing Date:
December 24, 2020
Export Citation:
Assignee:
SUNTORY HOLDINGS LTD (JP)
International Classes:
A23F3/16
Foreign References:
| JPH09220053A | 1997-08-26 | |||
| JP2018029567A | 2018-03-01 | |||
| JP2008148605A | 2008-07-03 | |||
| JP2019140930A | 2019-08-29 | |||
| JP2005137286A | 2005-06-02 | |||
| JP2013252111A | 2013-12-19 | |||
| JP2018201348A | 2018-12-27 | |||
| JP2007166934W | ||||
| JP2004528050W | ||||
| JP2009011202A | 2009-01-22 |
Other References:
JESZKA-SKOWRON MAGDALENA, ZGOŁA-GRZEŚKOWIAK AGNIESZKA: "Analysis of Antioxidant Activity, Chlorogenic Acid, and Rutin Content of Camellia sinensis Infusions Using Response Surface Methodology Optimization", FOOD ANAL. METHODS, vol. 7, no. 10, 2 April 2014 (2014-04-02), pages 2033 - 2041, XP035406402
MARQUES V; FARAH A: "Chlorogenic acids and related compounds in medicinal plants and infusions", FOOD CHEMISTRY, vol. 113, no. 4, 15 April 2009 (2009-04-15), pages 1370 - 1376, XP025674965, DOI: 10.1016/j.foodchem.2008.08.086
DANIELE DEL RIO; STEWART AMANDA J; MULLEN WILLIAM; BURNS JENNIFER; LEAN MICHAEL E J; BRIGHENTI FURIO; CROZIER ALAN: "HPLC-MSn Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea", J. AGRIC. FOOD CHEM., vol. 52, no. 10, 19 May 2004 (2004-05-19), pages 2807 - 2815, XP055605057
TERADA SHIHOKO, YUMIE MAEDA, TOSHIO MASUI, YUSUKE SUZUKI, KAZUO INA: "Comparison of caffeine and catechin components in infusion of various tea (green, Oolong and black tea) and tea drinks", NIPPON SHOKUHIN KOGYO GAKKAISHI, vol. 34, no. 1, 1987, pages 20 - 27, XP055837826
MACHIDA, DAISUKE ET AL.: "An Analysis of the Volume of catechin in Green Tea found in a Plastic Bottle by a tartaric acid iron method", JOURNAL OF MEIWA GAKUEN JUNIOR COLLEGE, vol. 23, 2014, pages 117 - 122, XP009534937
See also references of EP 4082351A4
MARQUES V; FARAH A: "Chlorogenic acids and related compounds in medicinal plants and infusions", FOOD CHEMISTRY, vol. 113, no. 4, 15 April 2009 (2009-04-15), pages 1370 - 1376, XP025674965, DOI: 10.1016/j.foodchem.2008.08.086
DANIELE DEL RIO; STEWART AMANDA J; MULLEN WILLIAM; BURNS JENNIFER; LEAN MICHAEL E J; BRIGHENTI FURIO; CROZIER ALAN: "HPLC-MSn Analysis of Phenolic Compounds and Purine Alkaloids in Green and Black Tea", J. AGRIC. FOOD CHEM., vol. 52, no. 10, 19 May 2004 (2004-05-19), pages 2807 - 2815, XP055605057
TERADA SHIHOKO, YUMIE MAEDA, TOSHIO MASUI, YUSUKE SUZUKI, KAZUO INA: "Comparison of caffeine and catechin components in infusion of various tea (green, Oolong and black tea) and tea drinks", NIPPON SHOKUHIN KOGYO GAKKAISHI, vol. 34, no. 1, 1987, pages 20 - 27, XP055837826
MACHIDA, DAISUKE ET AL.: "An Analysis of the Volume of catechin in Green Tea found in a Plastic Bottle by a tartaric acid iron method", JOURNAL OF MEIWA GAKUEN JUNIOR COLLEGE, vol. 23, 2014, pages 117 - 122, XP009534937
See also references of EP 4082351A4
Attorney, Agent or Firm:
YAMAMOTO, Osamu et al. (JP)
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