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2. 发明公开

KR1020040054898A β-글리코시다아제를 이용하여 기호성이 우수한 녹차를제조하는 방법 有权
标题翻译：使用β-谷氨酰胺酶生产具有优异稳定性的绿茶
公开(公告)号：KR1020040054898A
公开(公告)日：2004-06-26
申请号：KR1020020081230
申请日：2002-12-18
申请人： 주식회사 아모레퍼시픽그룹
发明人： 박상철 , 이상준 , 박승국 , 백주현 , 정진오
IPC分类号： A23F3/14
摘要： PURPOSE: A method of making the titled green by adding beta-glycosidase and acid additives promptly before the roasting process of manufacturing processes is provided. It can improve the degradation of water color caused by catechin oxidation and chlorophyll destruction generated during the standing time and produces green tea rich in flavor and excellent in color and quality. CONSTITUTION: To make green tea, 0.01 to 5% by weight of beta-glycosidase and 0.05 to 3% by weight of acid additives based on the green leaf of tea tree are added between immediately after steaming process to drying process of manufacturing processes containing steaming, roasting, rolling and drying, specifically promptly before the roasting process. The acid additives are at least one selected from the group consisting of ascorbic acid, citric acid, succinic acid, malic acid and tartaric acid.
摘要翻译：目的：提供在制造过程焙烧过程之前加入β-糖苷酶和酸添加剂的方法。可以改善由于儿茶素氧化引起的水色降解，并且在静置时产生的叶绿素破坏，并产生浓郁的味道，色泽和质量优良的绿茶。构成：为了制作绿茶，在蒸煮过程之后立即加入含有蒸汽的制造方法的干燥工序，加入0.01〜5重量％的β-糖苷酶和0.05〜3重量％的基于茶树绿叶的酸添加剂烘烤，烘干，烘干，特别是在焙烧过程之前。酸添加剂是选自抗坏血酸，柠檬酸，琥珀酸，苹果酸和酒石酸中的至少一种。

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