EXTRACT HAVING LOW TANNIN CONTENT

摘要

PROBLEM TO BE SOLVED: To provide a low-tannin extract having lowered tannin content and resistant to the deterioration of the quality by a simple production process based on the progress of research on the removal of tannin and the findings that the extract of oolong tea or green tea having decreased astringency is produced by contacting the raw tea with a polymer resin and tea having decreased astringency is produced by the partial hydrolysis of tannin with a tannase and based on the recent tendency of attracting the attention to these functions as materials in food field and pharmaceutical field. SOLUTION: An extract having low tannin content and resistant to the deterioration of quality is produced by a freeze-concentration method to remove and decrease tannin as an astringent component together with water removed by the water-removing process.