Tea polyphenol composition and method for producing the same
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A61K-036/82
C07C-039/12
출원번호
UP-0631504
(2009-12-04)
등록번호
US-7763291
(2010-08-13)
우선권정보
JP-2004-214370(2004-07-22)
발명자
/ 주소
Hara, Yukihiko
Seto, Ryota
출원인 / 주소
Mitsui Norin Co., Ltd.
대리인 / 주소
Fish & Associates, PC
인용정보
피인용 횟수 :
0인용 특허 :
3
초록▼
The objective of the present invention is to provide a tea polyphenol composition that has reduced bitterness and astringency while containing catechins with high purity. The present invention provides a tea polyphenol composition, (A) comprising 85% by weight to 95% by weight of catechins, (B) wher
The objective of the present invention is to provide a tea polyphenol composition that has reduced bitterness and astringency while containing catechins with high purity. The present invention provides a tea polyphenol composition, (A) comprising 85% by weight to 95% by weight of catechins, (B) wherein the catechins contains epigallocatechin gallate and gallocatechin gallate at a ratio of 65% by weight to 80% by weight and (C) wherein the ratio given by (epigallocatechin gallate+gallocatechin gallate)/(epicatechin+catechin+epigallocatechin+gallocatechin+epicatechin gallate+catechin gallate) is from 2 to 4.
대표청구항▼
What is claimed is: 1. A tea polyphenol composition having reduced bitterness and astringency, comprising: a plurality of at least seven distinct catechins, wherein the catechins are selected from the group consisting of EGCg, GCg, EC, C, EGC, GC, ECg, and Cg; wherein 85 wt % to 95 wt % of the tea
What is claimed is: 1. A tea polyphenol composition having reduced bitterness and astringency, comprising: a plurality of at least seven distinct catechins, wherein the catechins are selected from the group consisting of EGCg, GCg, EC, C, EGC, GC, ECg, and Cg; wherein 85 wt % to 95 wt % of the tea polyphenol composition is comprised of the plurality of catechins; wherein at least 70 wt % of the tea polyphenol composition is comprised of EC, C, and EGCg together; wherein EC and C together account for at least 11% of the plurality of distinct catechins, and wherein the tea polyphenol composition is obtained by the process comprising the steps of: (a) subjecting tea leaves to extraction with hot water at a temperature of from 60° C. to 100° C. to form an aqueous extract; (b) cooling the aqueous extract to a temperature of 50° C. or lower and concentrating the cooled aqueous extract; (c) extracting the concentrated aqueous extract with an organic solvent, wherein the organic solvent is acetonitrile, methanol, ethanol, ethyl acetate, acetone, methyl ethyl ketone, methyl isobutly ketone, tetrahydrofuran, dioxane, or a mixture thereof to provide an organic solvent layer; (d) concentrating the organic solvent layer to provide a concentrated liquid and subsequently drying the concentrated liquid to obtain a crude tea extract; (e) dissolving the crude tea extract in a 5 to 15% aqueous methanol solution to provide an aqueous methanol extract and adding the aqueous methanol extract to a crosslinked styrenic synthetic adsorption resin, washing the synthetic adsorption resin with 5 to 15% aqueous methanol to wash out unadsorbed components; (f) eluting and recovering a tea catechin fraction with a 35 to 45% aqueous methanol solution, wherein the recovery of the tea catechin fraction starts at a time when the content of (−)-EGCg has reached a level twice or more as high as that of (−)-EGC and ends at a time when the content of (−)-EGCg has reached a level lower than that of (−)-ECg, or at a time when the content of caffeine becomes 5%; and (g) concentrating and drying the tea catechin fraction to provide the tea polyphenol composition. 2. The tea polyphenol composition according to claim 1, wherein (EGCg+GCg) are together present in the polyphenol composition in an amount between 65 wt % to 80 wt %. 3. The tea polyphenol composition according to claim 1, wherein a wt % ratio of (EGCg+GCg) to (EC, C, EGC, GC, ECg, and Cg) is between 2 and 4. 4. The tea polyphenol composition according to claim 1, wherein a wt % ratio of (EGCg+ECg+GCg+Cg) to (EC+EGC+GC+C) is between 3 and 7. 5. The tea polyphenol composition according to claim 1, wherein a wt % ratio of (EGCg+GCg) to (EC+EGC+GC+C) is between 2 and 6. 6. The tea polyphenol composition according to claim 1, wherein (GCg+GC+Cg+C) are together present in the polyphenol composition in an amount between 2 wt % to 15 wt %. 7. The tea polyphenol composition according to claim 1, wherein a wt % ratio of EGCg to (EC+EGC+ECg) is between 2 and 4. 8. The tea polyphenol composition according to claim 1, further comprising caffeine in an amount between 0.0001 wt % and 1.2 wt %. 9. The tea polyphenol composition according to claim 1, further comprising ash in an amount between 0.0001 wt % and 0.2 wt %. 10. The tea polyphenol composition according to claim 1, wherein gallic acid is not present in measurable quantities. 11. A tea polyphenol composition, comprising: a plurality of at least seven distinct catechins, wherein the catechins are selected from the group consisting of EGCg, GCg, EC, C, EGC, GC, ECg, and Cg; wherein (I) EGCg and GCg are together present in the polyphenol composition in an amount between 65 wt % to 80 wt %; (II) a wt % ratio of (EGCg+GCg) to (EC, C, EGC, GC, ECg, and Cg) is between 2 and 4; (III) a wt % ratio of (EGCg+ECg+GCg+Cg) to (EC+EGC+GC+C) is between 3 and 7; (IV) a wt % ratio of (EGCg+GCg) to (EC+EGC+GC+C) is between 2 and 6; (V) (GCg+GC+Cg+C) are together present in the polyphenol composition in an amount between 2 wt % to 15 wt %; and (VI) a wt % ratio of EGCg to (EC+EGC+ECg) is between 2 and 4. 12. The tea polyphenol composition according to claim 11, further comprising caffeine in an amount between 0.0001 wt % and 1.2 wt %. 13. The tea polyphenol composition according to claim 11, further comprising ash in an amount between 0.0001 wt % and 0.2 wt %. 14. The tea polyphenol composition according to claim 11, wherein gallic acid is not present in measurable quantities.
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이 특허에 인용된 특허 (3)
Ekanayake Athula ; Bunger John Robert ; Mohlenkamp ; Jr. Marvin Joseph, Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color.
Ekanayake Athula ; Bunger John Robert ; Mohlenkamp ; Jr. Marvin Joseph, Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color.
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