ポリフェノールを高濃度に含有する、渋み・苦味をマスキングしたオリーブ葉抽出エキスの製造法
- 专利权人:
- 香川県
- 发明人:
- 植松 勝太郎,松井 幸一,柴▲崎▼ 博行,早川 茂,小川 雅廣
- 申请号：
- JP2009289078
- 公开号：
- JP5540350B2
- 申请日:
- 2009.12.21
- 申请国别(地区):
- JP
- 年份:
- 2014
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a food material having olive leaves as the raw material, containing high-concentration polyphenol, and suppressed in astringent taste/bitter taste.
SOLUTION: A method for producing an oleuropein-containing olive leaf extract includes drying olive leaves followed by crushing, and extracting the product using water, citric acid-containing water or peptide-containing water as the extraction medium. A method for masking the astringent taste/bitter taste by amino acid, peptide, and sodium bicarbonate is also provided. The olive leaf extract containing polyphenol such as oleuropein in high concentration and having scarce astringent taste/bitter taste is obtained by the method.
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- 来源网站：
- 中国工程科技知识中心
