Kao Corporation

Keiji Shibata

Tetsuya Abe

Hirokazu Takahashi

Masahiro Fukuda

Minoru Kase

Eizo Maruyama

Toshiteru Komatsu

Shinpei Fukuhara

Hiroaki Yamaguchi

Hideaki Ueoka

Masao Shimizu

Shin Koike

Tsutomu Nishide

Yukiteru Sugiyama

Rika Homma

Jun Kohori

Takaaki Watanabe

Takanobu Katayama

Manabu Sato

Eri Itaya

Yoshitaka Senda

Hiroyuki Konishi

Junya Moriwaki

Nobuteru Ishizuka

Hitoshi Sato

Kenichi Shikata

Yasuhiro Ishikura

Testuya Abe

Takuro Nishimura

Hidenari Imai

Miwa Ogasawara

Provided is a process for producing a tea extract having a high recovery rate of non-polymer catechins, a low caffeine content and an improved taste and color tone. As one embodiment of this invention provides, there is provided a process for producing a purified tea extract by adsorbing a tea extract on a synthetic adsorbent, bringing an aqueous solution of an organic solvent or a basic aqueous solution into contact with the synthetic adsorbent to elute non-polymer catechins, and then bringing the eluate into contact with activated carbon in an aqueous solution of an organic solvent.

Process for producing purified tea extract

This invention relates to a tea extract, which is reduced in bitterness, sourness and coarse taste, has a good affinity with various beverages, and contains non-polymer catechins that are highly stable in a sterilized beverage to which the tea extract is added. A purified tea extract, including:

Tea extract

A method for manufacturing a refined fat or oil, including: carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; and subsequently carrying out a second steam treatment of bringing the fat or oil having a temperature lower by 10&#xb0; C. or more than a temperature of the fat or oil in the first steam treatment into contact with water vapor in the presence of an organic acid.

Method for producing refined a fat or oil

Provided is a method for manufacturing refined fats and oils. Here fats and oils are brought into contact with an adsorbent and subsequently treated with water vapor under at least one condition of the following conditions. In condition I, the time for which the fats and oils are brought into contact with the water vapor in a temperature range of 175&#xb0; C. to 205&#xb0; C. for from 5 to 110 minutes. In condition 2, the fats and oils are brought into contact with the water vapor in a temperature range of 205&#xb0; C. to 215&#xb0; C. for from 5 to 50 minutes. In condition 3, the fats and oils are brought into contact with the water vapor in a temperature range of 215&#xb0; C. to 230&#xb0; C. for from 5 to 30 minutes.

Method for manufacturing refined fat or oil

Provided is an oil or fat composition, which has an MCPD-FS content (ppm) of 13 ppm or less, the content being measured by a Deutsche Gesellschaft f&#xfc;r Fettwissenschaft (DGF) standard method C-III 18(09), has a diacylglycerol content of 15 mass % or more, and is subjected to deodorization treatment.

Oil or fat composition

A method for manufacturing a refined fat or oil, including: carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; subsequently carrying out a treatment of bringing the fat or oil into contact with an adsorbent; and further carrying out a second steam treatment of bringing the fat or oil having a temperature lower by 10&#xb0; C. or more than a temperature of the fat or oil in the first steam treatment into contact with water vapor.

Production process for refined fat or oil

Provided is a method of producing a higher alcohol, comprising a step of hydrogenating a lipid obtained by culturingin the presence of a hydrogenation catalyst.

Method for producing higher alcohol

Provided is an oil or fat composition of high diacylglycerol content. Even when used in cooking, the cooked food has a good external appearance without darkening, and retains its inherent flavor. Even when used in cooking after storage under light-exposed conditions, the cooked food is provided with a good external appearance and flavor. The oil or fat composition is obtained by combining, at specific contents, (A) an oil or fat of high diacylglycerol content, said oil or fat having a particular composition, (B) a plant sterol and (C) a plant sterol fatty acid ester.

A purified tea extract is improved in taste by reducing a percentage of gallates in the non-polymer catechins. A process according to the present invention for the production of a purified tea extract includes subjecting a tea extract to a hydrolysis treatment, causing the tea extract to adsorb on the activated carbon, and then bringing a basic aqueous solution or an aqueous solution of an organic solvent into contact with the activated carbon to elute the non-polymer catechins.

Method for producing purified tea extract

A method for producing a diacylglycerol-rich fat or oil is provided. This method includes the steps of reacting an acyl group donor with an acyl group receptor, and separating unreacted material and byproducts by distillation for use as a part of the starting material in the subsequent cycle of production. The distillation is conducted such that the content of monoacylglycerol in the fat or oil after the distillation is 0.5 to 15% by weight.

Process for producing fat or oil

Provided is a preparation process of a diglyceride-rich fat or oil, which includes bringing a fat or oil containing diglycerides in an amount of 50 mass % or greater and having a transition metal content of 5 ppm or less into contact with steam while forming a thin film of the fat or oil. This process makes it possible to prepare a diglyceride-rich fat or oil having a reduced odor and good color efficiently.

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Kamisu, Japan

Keiji Shibata