| 摘要 |
PROBLEM TO BE SOLVED: To obtain post-heating fermented tea beverage containing much gallic acid with strong antioxidative force activity, and having less bitterness in spite of containing a lot of catechins and strong relish and body taste. SOLUTION: The post-heating fermented tea beverage is obtained by performing slurry fermentation with Aspergillus and collecting tea leaf suspension when the slurry fermentation is finished. The post-heating fermented tea beverage has, compared with other tea beverage, a smaller extracted volume of catechins with a gallate group per unit tea leaf of dried tea leaves, a larger extracted volume of gallic acid per unit tea leaf and higher water-soluble solid content per unit tea leaf. COPYRIGHT: (C)2006,JPO&NCIPI
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