ウーロン茶浸出液表面に生成する油膜様物質  [in Japanese] Oily Film Formed on the Surface of the Oolong Tea Infusion  [in Japanese]

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Abstract

ウーロン茶を沸かした時に生成する油膜様物質は,紅茶において研究されているscumと同様のものと推定された.scumはカルシウムを含む弱アルカリ性の水にカテキン類を溶解し,80℃程度で保温したときに生成した.緑茶や紅茶ではほとんど問題とされないscumが,ウーロン茶で問題とされるのは,茶浸出液の調製法の差異によるものと考えられる.

The unsightly film on the surface of black tea infusion is called "scum". We concluded that the 'oily film'developed on the surface of oolong tea infusion is scum. The scum was formed when tea catechins were incubated at around 80°C in water containing calcium under a weak alkaline condition. The scum is usually observed much less frequent in green or black teas than in oolong tea in Japan. The reason is considered to be the difference of the manners of serving among these teas.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(5), 345-347, 2002-05-15

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10008425709
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    NOT
  • ISSN
    1341027X
  • NDL Article ID
    6163421
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  NDL  J-STAGE 
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