WO2005067727A1 - Process for the manufacture of a tea product and products obtained thereby - Google Patents
Process for the manufacture of a tea product and products obtained thereby Download PDFInfo
- Publication number
- WO2005067727A1 WO2005067727A1 PCT/EP2004/014382 EP2004014382W WO2005067727A1 WO 2005067727 A1 WO2005067727 A1 WO 2005067727A1 EP 2004014382 W EP2004014382 W EP 2004014382W WO 2005067727 A1 WO2005067727 A1 WO 2005067727A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- tea
- process according
- black tea
- salts
- water
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Definitions
- This invention relates to a process for obtaining cold water infusible or extractable tea starting with black tea as the raw material and to the products obtained thereby that have improved red colour and infuse rapidly.
- Leaf tea may be prepared as green leaf tea or black leaf tea.
- black leaf tea fresh green leaves of the plant Camellia sinensis are withered (a process to allow the plucked tea leaves to lose moisture and bring about chemical / biochemical changes especially in aroma) , macerated, fermented (in which process enzymes in the tea leaf use atmospheric oxygen to oxidise various substrates to produce coloured products) and then dried at high temperature (to inactivate the enzymes) .
- Green tea manufacture does not involve a fermentation process although partial fermentation may be used to produce intermediate-type teas known as "oolong" tea.
- Tea is consumed as a hot beverage or as a cold beverage (for example iced tea) .
- a cold beverage for example iced tea
- the numerous compounds in the leaves that give the beverage its unique organoleptic properties are only sparingly soluble in cold water therefore tea is usually infused in water at temperatures close to 100°C.
- Cold water soluble teas are usually prepared by spray drying the liquor obtained by extraction of black tea or fibres generated during the black tea manufacturing process.
- this process requires high temperatures or treatment with harsh chemicals like alkalis, which adversely affect the tea attributes like taste, colour and flavour.
- WO 01/70038 (Unilever, 2001) concerns a process for manufacturing a cold water infusible black leaf tea comprising macerating freshly plucked tea leaves, allowing them to ferment, firing the leaves to arrest fermentation and then drying them to yield black leaf tea.
- the process is characterised in that the tea leaves are treated with a solubilising compound selected from the group consisting of ascorbic acid, dehydroascorbic acid, L-scorbamic acid or 5- phenyl-3 , -diketo-gamma-butyrolactone, preferably during the maceration step.
- a solubilising compound selected from the group consisting of ascorbic acid, dehydroascorbic acid, L-scorbamic acid or 5- phenyl-3 , -diketo-gamma-butyrolactone, preferably during the maceration step.
- the black leaf tea so produced is soluble in water at 5 to 100°C.
- the teas have a good red colour.
- the publication also teaches that the tea leaves are preferably treated with the solubilising compound in the presence of oxidative enzymes and/or hydrogen peroxide to enhance the tea flavour and colour.
- a process for manufacturing a tea product comprising contacting black tea with ascorbic acid its salts or mixtures thereof, an oxidizing agent and water for a period of at least 5 minutes followed by drying to prepare a tea product that is infusible in water at 5 to 100°C.
- a process for manufacturing a black tea product comprising contacting black tea with amounts of, by weight of black tea 1 to 8% ascorbic acid its salts or mixtures thereof and 0.3 to 7% of an oxidizing agent for a period of at least 5 minutes followed by drying to less than 5% moisture to prepare a black tea that is infusible in water at 5 to 100°C.
- the ascorbic acid its salts or mixtures thereof and the oxidizing agent are contacted with the black tea as aqueous solutions .
- the black tea is additionally contacted with an amount of 0.1 to 8% (by weight of black tea) of one or more amino acids prior to drying.
- the one or more amino acids are added as an aqueous solution.
- a process for manufacturing a tea product comprising of contacting black tea with amounts of, by weight of black tea 2 to 4% ascorbic acid its salts or mixtures thereof and
- the black tea is additionally contacted with an amount of 0.1 to 2% (by weight of black tea) of one or more amino acids prior to drying.
- the one or more amino acids are added as an aqueous solution.
- the invention also pertains to the tea obtained or obtainable by this process.
- the tea so obtained is cold water and hot water infusible/extractable and the infusion/extract shows improved red colour.
- the tea also infuses quickly into the water.
- the black tea is first contacted with the ascorbic acid its salts or mixtures thereof and the one or more amino acids (if used) before it is contacted with the oxidising agent .
- Tea for the purposes of the present invention means leaf material from Camellia sinensis var. sinensis or Camellia sinensis var. assamica. It also includes rooibos tea obtained from Aspalathus linearis however that is a poor source of endogenous fermenting enzymes. "Tea” is also intended to include the product of blending two or more of any of these teas.
- Leaf tea for the purposes of this invention means a tea product that contains one or more tea origins in an uninfused form.
- Cold water infusible for the purposes of this invention means giving good colour, flavour and mouthfeel in a short infusion time i.e. less than 10 minutes, but preferably less than 5 minutes at a temperature at or between 5 and 30°C.
- Tea manufacture especially black tea manufacture, traditionally comprises: withering, macerating, fermenting and firing.
- Black tea for the purpose of the invention is obtained by the above process or by any other known process to prepare black tea.
- the present invention concerns further treatment of the black tea obtained as described above to prepare a cold water infusible tea product.
- the treatment involves contacting black tea (leaf /dust) or secondaries or green leaf mixed black tea or off graded black tea or tea solids coated black tea with ascorbic acid its salts or mixtures thereof and an oxidising agent preferably hydrogen peroxide with or without peroxidase addition, in the presence of moisture, in order to enhance the infusion of the black tea in cold water.
- an oxidising agent preferably hydrogen peroxide with or without peroxidase addition
- the black tea is contacted with one or more amino acids. All these agents are preferably added in the form of aqueous solutions. Alternately they may be dry mixed followed by addition of water.
- the tea is thus contacted for at least 5 minutes and preferably dried to less than 5% moisture.
- the solution can be applied singly or in split doses.
- the treatment is preferably given in the form of a spray or dip.
- the black tea can be treated either ex-drier mouth or after grading.
- Ascorbic acid its salts or mixtures thereof including sodium or calcium salts are preferably added in an amount from 1% to 8% by weight of tea, more preferably from 2% to 4% by weight of tea.
- the ascorbic acid its salts or mixtures thereof are preferably added as an aqueous solution.
- the amino acids that can optionally be used in this invention include one or more of, alanine, arginine, asparagin, cystine, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tryptophan, tyrosine and valine.
- the amino acids can be used singly or as a mixture. They are either mixed with ascorbic acid or can be added separately.
- the amount of amino acids is preferably between 0.1% to 8% by weight of tea, more preferably 0.1% to 2% by weight of tea.
- the resultant solution of ascorbic and amino acid can be applied singly or in split doses.
- the treatment is preferably given in the form of a spray or dip.
- aqueous solutions of ascorbic acid its salts or mixtures thereof and amino acids (if used) should be heated before contacting with tea, preferably to a temperature in excess of 50°C.
- the amount of water can be between 10% to 100% by weight of tea, more preferably 30% to 100% by weight of tea, most preferably 40% to 100%.
- the oxidising agent is added to the black tea after the ascorbic acid and the amino acids (if used) are added.
- the oxidising agent may be hydrogen peroxide, calcium peroxide, magnesium peroxide, oxygen (other than oxygen dissolved from ambient air) or any compound, which can release oxygen under the process conditions.
- the oxidising agent may be an enzyme which can release hydrogen peroxide.
- the oxidising agent is hydrogen peroxide.
- the oxidising agent is preferably added in an amount of 0.3% to 7% by weight of tea.
- the oxidising agent is hydrogen peroxide it may be added as a 10% to 75 % solution in water. Usually hydrogen peroxide is available at 30% hydrogen peroxide solution in water.
- the oxidising agent is more preferably added in an amount of from 0.3% to 5% by weight of tea.
- the solution can be applied singly or in split doses.
- the treatment is preferably given in the form of a spray or dip.
- the ascorbic acid its salts or mixtures thereof, the oxidising agent and water are preferably kept contacted with black tea, a process step known as incubation, for a period of at least 5 minutes.
- the incubation may be carried out for a period of up to 24 hours.
- the incubation is preferably carried out at a temperature of 10 to 60°C.
- the tea can be dried using any method/process known in the art, preferably giving tea with a moisture content of less than 5%.
- Water infusions of the tea produced by the process described above in water at temperatures in the range of 5 to 100°C will give tea with superior colour and good flavour.
- Cold water infusions may be prepared at temperatures in the range 5 to 30°C.
- Ascorbic acid (3 g) was dissolved in 100 mL of hot water. This solution was further heated on a boiling water bath for 5 minutes. The hot solution was sprayed on 100 grams of black tea. About 5 mL of 30% hydrogen peroxide solution was added to it. This was incubated at 25 - 30°C for about 15 minutes followed by drying on a fluidised bed drier at 130 - 140°C to bring down the moisture to less than 5% on black tea basis.
- a process as per Example 1 was carried out and additionally 0.5 g phenylalanine was added to the 100 ml water.
- Comparative Example B A process as per Comparative Example A was carried out except that additionally 5 ml of 30% hydrogen peroxide was sprayed immediately after the addition of water.
- Comparative Example C A process as per Comparative Example A was carried out except that a solution of 0.5 g of phenylalanine in 100 mL water, which had been heated on a boiling water bath for 5 minutes, was sprayed on the tea instead of the 100 mL of water used in Comparative Example A.
- a process as per Example 1 was carried out except that 0.5 g of phenylalanine was used instead of 3 g of ascorbic acid.
- Table 1 Data in Table 1 indicates that there is synergistic benefit in adding ascorbic acid and hydrogen peroxide to the black tea (Examples 1 and 2) compared to adding any one of these ingredients. Further benefit is found by additionally contacting the tea with the phenylalanine (Example 2) .
- Table 2 shows that the teas prepared by the process of the invention (Examples 1 and 2) infuse faster and give better red colour within a short period as compared to control teas. Again additional benefits are found when phenylalanine is used in combination with the ascorbic acid and hydrogen peroxide (Example 2) .
- Aroma/Flavour enhancement - Head Space Gas Chromatography The additional benefit of contacting the black tea with phenylalanine is demonstrated by measuring the levels of key pleasant flavoured molecules like Phenyl acetaldehyde and benzaldehyde .
- the data for the comparative examples and examples are given in Table 3.
- Comparative Example G An experiment as per Example 2 was carried out without using black tea and the colour a* was measured at zero, 30 and 60 minutes in comparison to Example 2 and Comparative Example A. The data is summarized in Table 4
- Table 4 demonstrates that black tea is essential for producing the red colour.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2004313303A AU2004313303A1 (en) | 2004-01-16 | 2004-12-15 | Process for the manufacture of a tea product and products obtained thereby |
JP2006548150A JP4486094B2 (en) | 2004-01-16 | 2004-12-15 | Tea product and method for producing the product obtained therefrom |
PL04803991T PL1703800T3 (en) | 2004-01-16 | 2004-12-15 | Process for the manufacture of a tea product and products obtained thereby |
US10/586,206 US20080118602A1 (en) | 2004-01-16 | 2004-12-15 | Process for the Manufacture of a Tea Product and Products Obtained Thereby |
EP04803991A EP1703800B1 (en) | 2004-01-16 | 2004-12-15 | Process for the manufacture of a tea product and products obtained thereby |
CA002552884A CA2552884A1 (en) | 2004-01-16 | 2004-12-15 | Process for the manufacture of a tea product and products obtained thereby |
DE602004011991T DE602004011991T2 (en) | 2004-01-16 | 2004-12-15 | METHOD FOR PRODUCING A TEA PRODUCT AND PRODUCTS THEREWITH OBTAINED |
Applications Claiming Priority (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IN47MU2004 | 2004-01-16 | ||
IN0047/MUM/2004 | 2004-01-16 | ||
GB0408249.1 | 2004-04-14 | ||
GB0408249A GB0408249D0 (en) | 2004-04-14 | 2004-04-14 | Improved process for tea manufacture |
GB0408250A GB0408250D0 (en) | 2004-04-14 | 2004-04-14 | Process for the manufacture of a tea product and products obtained thereby |
GB0408250.9 | 2004-04-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005067727A1 true WO2005067727A1 (en) | 2005-07-28 |
Family
ID=34799128
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2004/014382 WO2005067727A1 (en) | 2004-01-16 | 2004-12-15 | Process for the manufacture of a tea product and products obtained thereby |
Country Status (9)
Country | Link |
---|---|
US (1) | US20080118602A1 (en) |
EP (1) | EP1703800B1 (en) |
JP (1) | JP4486094B2 (en) |
AT (1) | ATE386442T1 (en) |
AU (1) | AU2004313303A1 (en) |
CA (1) | CA2552884A1 (en) |
DE (1) | DE602004011991T2 (en) |
PL (1) | PL1703800T3 (en) |
WO (1) | WO2005067727A1 (en) |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009037048A1 (en) * | 2007-09-19 | 2009-03-26 | Unilever Plc | Beverage precursor and process for the manufacture thereof |
EP2403938A1 (en) * | 2009-03-04 | 2012-01-11 | Meta Activ, Inc. | Method and material for site activated complexing of biologic molecules |
WO2012025319A1 (en) * | 2010-08-25 | 2012-03-01 | Unilever Nv | A process for preparing a tea product |
US8716351B1 (en) | 2012-12-23 | 2014-05-06 | Liveleaf, Inc. | Methods of treating gastrointestinal spasms |
US8722116B2 (en) | 2007-12-28 | 2014-05-13 | Liveleaf, Inc. | Treating a bacteria-induced gastric disorder with a mixture having pomegranate and hydrogen peroxide |
US8722040B2 (en) | 2011-06-24 | 2014-05-13 | Liveleaf, Inc. | Site-activated binding systems that selectively increase the bioactivity of phenolic compounds at target sites |
US8945655B2 (en) | 2007-07-10 | 2015-02-03 | Conopco, Inc. | Stable and consumable compositions |
US9078455B2 (en) | 2010-03-25 | 2015-07-14 | Conopco, Inc. | Process for manufacturing tea products |
US9192635B2 (en) | 2011-06-24 | 2015-11-24 | Liveleaf, Inc. | Method of treating damaged mucosal or gastrointestinal tissue by administering a composition comprising a mixture of pomegranate and green tea extracts and releasably bound hydrogen peroxide |
WO2018033394A3 (en) * | 2016-08-15 | 2018-04-19 | Unilever Plc | A process for manufacturing a leaf tea product |
WO2018033395A3 (en) * | 2016-08-15 | 2018-04-19 | Unilever Plc | A process for manufacturing a leaf tea product |
WO2018033393A3 (en) * | 2016-08-15 | 2018-04-19 | Unilever Plc | A process for manufacturing a leaf tea product |
WO2018033396A3 (en) * | 2016-08-15 | 2018-04-19 | Unilever Plc | A process for manufacturing a leaf tea product |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4705059B2 (en) * | 2007-02-23 | 2011-06-22 | キリンビバレッジ株式会社 | High flavored tea leaves and preparations with bitter astringency suppressed |
AU2012218372C1 (en) * | 2011-02-17 | 2016-09-08 | Suntory Holdings Limited | Method for manufacturing ingredient for tea drink |
JP5922945B2 (en) * | 2011-02-17 | 2016-05-24 | サントリー食品インターナショナル株式会社 | Tea leaf manufacturing method |
WO2012171861A1 (en) | 2011-06-17 | 2012-12-20 | Unilever N.V. | A tea product |
EA031984B1 (en) * | 2014-10-01 | 2019-03-29 | Юнилевер Н.В. | Tea product and process for preparing the same |
WO2016173810A1 (en) | 2015-04-29 | 2016-11-03 | Unilever N.V. | A process of producing a tea product |
CN108135199A (en) * | 2015-10-15 | 2018-06-08 | 荷兰联合利华有限公司 | The production method of tea product |
EP3370538B1 (en) | 2015-11-02 | 2019-06-19 | Unilever N.V. | A process of producing a tea product |
US11260045B2 (en) | 2018-01-26 | 2022-03-01 | Millennia Tea Inc. | Method of maximizing epigallocatechin gallate content in tea |
WO2020078686A1 (en) | 2018-10-17 | 2020-04-23 | Unilever N.V. | A process for producing a tea product |
EP4111868A1 (en) | 2021-06-28 | 2023-01-04 | Ekaterra Research and Development UK Limited | A process for producing a tea product |
Citations (4)
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JPH0380045A (en) * | 1989-08-24 | 1991-04-04 | Shizuoka Prefecture | Processing of new tea leaf |
EP0481262A2 (en) * | 1990-10-15 | 1992-04-22 | Societe Des Produits Nestle S.A. | Treatment of black tea |
WO2000047056A2 (en) * | 1999-02-08 | 2000-08-17 | Unilever Plc | Cold brew tea |
US20010033880A1 (en) * | 2000-03-22 | 2001-10-25 | Lipton, Division Of Conopco, Inc. | Cold water soluble tea |
Family Cites Families (5)
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US3812266A (en) * | 1972-01-31 | 1974-05-21 | Lipton T Inc | Green tea conversion using tannase and natural tea enzymes |
US4051264A (en) * | 1975-09-05 | 1977-09-27 | Thomas J. Lipton, Inc. | Cold water extractable tea leaf and process |
US4410556A (en) * | 1981-06-11 | 1983-10-18 | Societe D'assistance Technique Pour Produits Nestle S.A. | Powdered tea extract |
WO1997040699A1 (en) * | 1996-04-25 | 1997-11-06 | Unilever Plc | Tea processing with zeolites |
ATE338467T1 (en) * | 2003-03-21 | 2006-09-15 | Unilever Nv | TEA PRODUCTION |
-
2004
- 2004-12-15 EP EP04803991A patent/EP1703800B1/en not_active Not-in-force
- 2004-12-15 AU AU2004313303A patent/AU2004313303A1/en not_active Abandoned
- 2004-12-15 US US10/586,206 patent/US20080118602A1/en not_active Abandoned
- 2004-12-15 DE DE602004011991T patent/DE602004011991T2/en active Active
- 2004-12-15 WO PCT/EP2004/014382 patent/WO2005067727A1/en active IP Right Grant
- 2004-12-15 CA CA002552884A patent/CA2552884A1/en not_active Abandoned
- 2004-12-15 AT AT04803991T patent/ATE386442T1/en not_active IP Right Cessation
- 2004-12-15 JP JP2006548150A patent/JP4486094B2/en not_active Expired - Fee Related
- 2004-12-15 PL PL04803991T patent/PL1703800T3/en unknown
Patent Citations (4)
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JPH0380045A (en) * | 1989-08-24 | 1991-04-04 | Shizuoka Prefecture | Processing of new tea leaf |
EP0481262A2 (en) * | 1990-10-15 | 1992-04-22 | Societe Des Produits Nestle S.A. | Treatment of black tea |
WO2000047056A2 (en) * | 1999-02-08 | 2000-08-17 | Unilever Plc | Cold brew tea |
US20010033880A1 (en) * | 2000-03-22 | 2001-10-25 | Lipton, Division Of Conopco, Inc. | Cold water soluble tea |
Non-Patent Citations (2)
Title |
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GABUNIYA TK, TSOTSIASHVILI MI: "Production of black tea", DERWENT, 1990, XP002173587 * |
PATENT ABSTRACTS OF JAPAN vol. 015, no. 248 (C - 0843) 25 June 1991 (1991-06-25) * |
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EA037723B1 (en) * | 2016-08-15 | 2021-05-14 | ЮНИЛЕВЕР АйПи ХОЛДИНГС Б.В. | Process for manufacturing a leaf tea product |
EA038570B1 (en) * | 2016-08-15 | 2021-09-16 | ЮНИЛЕВЕР АйПи ХОЛДИНГС Б.В. | Process for manufacturing a leaf tea product |
EA039348B1 (en) * | 2016-08-15 | 2022-01-17 | ЮНИЛЕВЕР АйПи ХОЛДИНГС Б.В. | Process for manufacturing a leaf tea product |
Also Published As
Publication number | Publication date |
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CA2552884A1 (en) | 2005-07-28 |
EP1703800B1 (en) | 2008-02-20 |
DE602004011991T2 (en) | 2009-02-19 |
EP1703800A1 (en) | 2006-09-27 |
DE602004011991D1 (en) | 2008-04-03 |
AU2004313303A1 (en) | 2005-07-28 |
PL1703800T3 (en) | 2008-07-31 |
ATE386442T1 (en) | 2008-03-15 |
JP4486094B2 (en) | 2010-06-23 |
JP2007517510A (en) | 2007-07-05 |
US20080118602A1 (en) | 2008-05-22 |
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