http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08228734-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-00
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filingDate 1995-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ca7c4ef07adcb3db90aaeeeef2c5b58
publicationDate 1996-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H08228734-A
titleOfInvention Manufacturing method of green Tochu tea
abstract (57) [Summary] [Purpose] Catechins, while maintaining flavor and effectiveness, Provided is a method for producing green-colored Tochu tea which suppresses the decrease in the amounts of amino acids, sugars and vitamin C. [Structure] Tonaka's fresh leaves are washed with ion-exchanged water from which heavy metal ions have been removed, and the washed fresh leaves are heated to 50 to 100 ° C. in warm water, 3 to 300 g / liter concentration of saline and 3 to 300 g / liter of concentration. After deactivating the oxidase present in the fresh leaves by immersing it in at least one solution selected from the group consisting of a mixed solution of ascorbic acid and sodium chloride, it is cooled, drained, and the relative humidity is adjusted. The water content of the leaves is adjusted to 0.1 to 15% by circulating air having a temperature of 70 or less and a temperature of 10 to 60 ° C., and ascorbic acid is added to 0.1 to 115 g / A method for producing green Tochu tea, which comprises crushing tea leaves while adding kg.
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