CA1168090A - Tea aromatizing compositions and a process for the aromatization of tea - Google Patents
Tea aromatizing compositions and a process for the aromatization of teaInfo
- Publication number
- CA1168090A CA1168090A CA000371020A CA371020A CA1168090A CA 1168090 A CA1168090 A CA 1168090A CA 000371020 A CA000371020 A CA 000371020A CA 371020 A CA371020 A CA 371020A CA 1168090 A CA1168090 A CA 1168090A
- Authority
- CA
- Canada
- Prior art keywords
- weight
- parts
- beta
- cyclodextrin inclusion
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/75—Fixation, conservation, or encapsulation of flavouring agents the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/80—Emulsions
Abstract
Abstract of the Disclosure The invention relates to the aromatization of tea. Tea is aromatized by means of granules of particle size 0.5 to 1 mm of a .beta.-cyclodextrin inclusion complex of an aromatizing agent or by means of a suspension in water of a .beta.-cyclodextrin inclusion complex of an aromatizing agent.
Description
1 ~8090 TEA AR~V~IZING CO~POSITIONS AND A PROCESS FOR THE
AROM~TIZATION OF IEA
The present invention is related to tea aromatizing compositions and a process for the aromatiæation of tea.
The great part of teas is commercially available without aromatization and the consumers aromatize the tea themselves by adding lemon slices, lemon juice or rum to the prepared tea. A small part of the teas is sold aromatized.
Aromatization is generally performed by spraying the aromatizer volatile oil on the tea leaves in an inert atmosphere, such as ni-trogen under elevated pressure.
rrhe aromatized teas leaves are then sold in a sealed packing.
Such aromatized teas preserve their aroma until the tea-box is opened i.e. until the tea is contacted with air. Soon afterwards the teas loose their aroma due to evaporation and oxidation processes. rrhese teas can be thus sold only in expensive sealed packing but cannot be sold in the popular tea-bag form.
It is disclosed in ~-PS 174 699 that aroma substances can be pro-tected rom unfavourable effects of the atmosphere by sealing them into cyclo-dextrin complexes. The inclusion complex has an effect of stopping the volati-lity of the aroma and protects the easily oxidizable aroma molecule from the oxidizing effect of the atmosphere.
To meet the need of aromatized tea-blends which may be supplied in tea-bag form a solution seems to offer itself i.e. to ad~ix the aroma substances inthe form of their cyclodextrin inclusion complexes to the tea leaves prior to their filling into the bags.
mus the aroma substances could be protected and teas of various aromas could be prepared. No difficulty would arise by the fact that the tea leaves contain the æo~a in the form of cyclodextrin complex prior to boiling as the aroma is released from the complex upon the effect of hot water.
809~
me tea aromatization with cyclodextrin inclusion complex however has the disadvantage of the small particle size of the complex.
m ough the ~ine particle size facilitated the blending of the aroma complex with the tea leaves, the blend separated in the machine where the bags were prepared. me particle size of the aroma complex is 18-20 ~ and its speci-fic volume is about 1.5 cm3/g. me particle size of the tea leaves however is 750 ~ and the specific volume thereof is 3 cm3/g. which values are rather differ-ent. The separation was promDted by the oscillation of the machine.
The arcmatization of tea leaves with cyclodextrin 1 ~ 680~J0 complex is performed according to the invention by preparing an aromatizing composition a) containing 1-30 % by weight of a granulate consisting of 100 parts by weight of one or more aroma-~-cyclodextrin in-clusion complexes 5 to 40 parts by weight of dextran and/or 5 to 40 parts by weight of soluble starch and/or 5 to 40 parts by weight of gum acacia and/or 5 to 40 parts by weight of methyl cellulose and/or 5 to 40 parts by weight of linear dextrin and/or 5 to 40 parts by weight of hydroxyethyl-cellulose 0 to 100 parts by weight of tea leaf dust 0 to 15 parts by weight of glycerol and 5 to 40 parts by weight of water (sufficient to get paste-consistence),dried to homogeneous air-humid paste of a particle size of 0.3-1 mm. or b) containing an amount o:E
AROM~TIZATION OF IEA
The present invention is related to tea aromatizing compositions and a process for the aromatiæation of tea.
The great part of teas is commercially available without aromatization and the consumers aromatize the tea themselves by adding lemon slices, lemon juice or rum to the prepared tea. A small part of the teas is sold aromatized.
Aromatization is generally performed by spraying the aromatizer volatile oil on the tea leaves in an inert atmosphere, such as ni-trogen under elevated pressure.
rrhe aromatized teas leaves are then sold in a sealed packing.
Such aromatized teas preserve their aroma until the tea-box is opened i.e. until the tea is contacted with air. Soon afterwards the teas loose their aroma due to evaporation and oxidation processes. rrhese teas can be thus sold only in expensive sealed packing but cannot be sold in the popular tea-bag form.
It is disclosed in ~-PS 174 699 that aroma substances can be pro-tected rom unfavourable effects of the atmosphere by sealing them into cyclo-dextrin complexes. The inclusion complex has an effect of stopping the volati-lity of the aroma and protects the easily oxidizable aroma molecule from the oxidizing effect of the atmosphere.
To meet the need of aromatized tea-blends which may be supplied in tea-bag form a solution seems to offer itself i.e. to ad~ix the aroma substances inthe form of their cyclodextrin inclusion complexes to the tea leaves prior to their filling into the bags.
mus the aroma substances could be protected and teas of various aromas could be prepared. No difficulty would arise by the fact that the tea leaves contain the æo~a in the form of cyclodextrin complex prior to boiling as the aroma is released from the complex upon the effect of hot water.
809~
me tea aromatization with cyclodextrin inclusion complex however has the disadvantage of the small particle size of the complex.
m ough the ~ine particle size facilitated the blending of the aroma complex with the tea leaves, the blend separated in the machine where the bags were prepared. me particle size of the aroma complex is 18-20 ~ and its speci-fic volume is about 1.5 cm3/g. me particle size of the tea leaves however is 750 ~ and the specific volume thereof is 3 cm3/g. which values are rather differ-ent. The separation was promDted by the oscillation of the machine.
The arcmatization of tea leaves with cyclodextrin 1 ~ 680~J0 complex is performed according to the invention by preparing an aromatizing composition a) containing 1-30 % by weight of a granulate consisting of 100 parts by weight of one or more aroma-~-cyclodextrin in-clusion complexes 5 to 40 parts by weight of dextran and/or 5 to 40 parts by weight of soluble starch and/or 5 to 40 parts by weight of gum acacia and/or 5 to 40 parts by weight of methyl cellulose and/or 5 to 40 parts by weight of linear dextrin and/or 5 to 40 parts by weight of hydroxyethyl-cellulose 0 to 100 parts by weight of tea leaf dust 0 to 15 parts by weight of glycerol and 5 to 40 parts by weight of water (sufficient to get paste-consistence),dried to homogeneous air-humid paste of a particle size of 0.3-1 mm. or b) containing an amount o:E
2 to 10 % by weight of a suspension cons.isting of 10 to 35 %
by weight of one or more aroma-~-cyclodextrin complexes 2 to 12 parts by weight of dextrin and/or 2 to 12 parts by weight of soluble starch and/or 2 to 12 parts by weight of gum acacia and/or 2 to 12 parts by weight linear dextrin and/or 2 to 12 parts by weight hydroxyethy]. cellulose and 0 to 3 parts by weight of glycerol and 50 to 88 parts by weight of water.
The granulates according to the invention dissolve 0 ~ ~
rapidly and completely in hot water and do not change the colour, light perme-ability of the tea and apart from the aroma they do not add any further taste or flavour to the taste or aroma of the tea.
The binding agents according to the invention, for example dextran, dextrin, soluble starch, gun acacia, methyl cellulose, hydroxy ethyl cellulose do not influence the preparation of the tea. me above components dissolve in hot water without changing the colour or light permeability of tea anl do not change its aroma. m e aroma dissociates in hot water and the aroma is released.
Ihe total am~unt of dextran and/or soluble starch and/or gum acacia and/or methyl cellulose and/or linear dextrin and/or hydroxy ethyl cellulose used as binding agent in the granulate is preferably 20 to 30 parts by weight re-lated to 100 parts of the aroma compQnent.
m e binding agents may be used separately or in oombination.
Dextran is particularly preferred.
From aesthetic point of view it may be advantageous if the colour of the granulate is s~milar to that of the tea leaves. The granula-te may be coloured with the tea leaf dust obtained from the disintegration of the tea leaves.
m e granulate according to the invention may be prepared by preparing a solid blend from the aromatizing component, the solid binding agent and option-ally from the tea leaf dust and glycerol and water are added in a kneading machine. After h~mogenization the paste-like mass is granulated, dried and ground and a fraction of particle size of 0.5-1 mm. is screened. me greater particles are ground again whereas the smaller granules are kneaded repeatedly hy adding a small amount of water, whereafter it is granulated, dried and ground.
m us the whole amDunt of the blend may be converted to a granulate of the desired particle size.
1 ~8090 The specific volu~e of the granulates according to the invention corresponds to the specific volume of the tea leaves and thus when shaking the aromatized blend (e.g. in the machine for the preparation of the tea-bags) the earlier experienced separation (HU-PS 174 699) does not occur. Similarly stable is the tea aromatized with the suspension according to the invention. The bind-ing agent of the suspension fixes the æomatizing inclusion ccmplex on the tea leaves.
In the aromatizing compositions according to the invention as aroma-~--cyclodextrin inclusion com~lexes preferably bergamot-oil, jasm m-oil, pepper-nunt-oil, lemon-oil and anise-oil may be employed separately or in a combinationnecessary to achieve the desired particulæ æoma.
The preparation of the inclusion com~lexes is disclosed in HU-PS 174 699. According to this reference the volatile oil to be included to a complex or an ethanolic or ethyl ethereal solution thereof is admixed to a w æm ~-cyclo-dextrin-aqueous alcoholic solution ~mder stirring. Upon cooling the correspond-ing volatile oil inclusion complex crystals precipitate from the solution.
Further details of the invention can be found in the following Examples which serve merely or illustration and not for limitation.
F,xample 1 A paste-like mass is prepared in kneading machine by using 250 g. o bergamot-oil ~-cyclodextrin inclusion complex 50 g. of dextran (average mol. weight 43000) 25 ml. of glycerol and 25 ml. of water.
The obtained mass is granulated at room temperature and dried. The dry granulate is ground and ractionated on a sieve. The fraction of a particle size of 0.5-1.0 mm. is applicable for the preparation of a tea-blend. m e frac-~ ~8(3~
tion of a greater particle size is ground again whereas the fraction of a part-icle size srnaller than 0.5 mm. is kneaded again by adding a small amount of water, the rnass is granulated, dried, ground and fractionated. Thus substanti-ally the whole blend is converted to a fraction of the desired particle size.
330 g. of a granulate containing 76 % by weight of bergamot oil cornplex is ob-tained.
E~ample 2 One rnay proceed as disclosed in Example 1 but 250 g. of bergamot-oil ~-cyclodextrm inclusion cornplex is replaced by 250 g. jasrnine oil ~-cyclo-dextrin inclusion cornplex.
Example 3 One may proceed as disclosed in Exar~le 1 but 250 g. of bergamot-oil ~-cyclodextîin inclusion cornplex is replaced by 250 g. peppermint-oil ~-cyclo-dextrin inclusion complex.
Ex mple 4 One may proceed as disclosed in ExaIr~le 1 but 250 g. of bergamot-oil B~cyclodextrin inclusion complex is replaced hy 250 g. lemon-oil ~-cyclodextrin inclusion complex.
Example 5 One may proceed as disclosed in Example 1 but 250 g. of bergamot oil ~-cyclodextrin inclusion complex is replaced by 250 g. anise-oil ~-cyclodextrin inclusion complex.
Exam~le 6 A paste-like rnass is prepared in a kneading rnachine by using 25 g. of bergamot-oil ~cyclodextrin inclusion ccqnplex 2.5 g. of dextran 4 g. of de~trin 09~
0.5 g. of glycerol and 6 mlO of water.
The obtained mass is processed to granulates as given in Example 1.
Similar results are obtained if dextran or dextrin is replaced by the same amount of soluble starch, gum acacia, hydroxyethyl cellulose or a blend thereof.
Example 7 A paste-like mass is prepared in kneading machine by using 15 g. of ~ergamot oil-~-cyclodextrin inclusion complex 15 g. o tea leaf dust 6 g. of dextran
by weight of one or more aroma-~-cyclodextrin complexes 2 to 12 parts by weight of dextrin and/or 2 to 12 parts by weight of soluble starch and/or 2 to 12 parts by weight of gum acacia and/or 2 to 12 parts by weight linear dextrin and/or 2 to 12 parts by weight hydroxyethy]. cellulose and 0 to 3 parts by weight of glycerol and 50 to 88 parts by weight of water.
The granulates according to the invention dissolve 0 ~ ~
rapidly and completely in hot water and do not change the colour, light perme-ability of the tea and apart from the aroma they do not add any further taste or flavour to the taste or aroma of the tea.
The binding agents according to the invention, for example dextran, dextrin, soluble starch, gun acacia, methyl cellulose, hydroxy ethyl cellulose do not influence the preparation of the tea. me above components dissolve in hot water without changing the colour or light permeability of tea anl do not change its aroma. m e aroma dissociates in hot water and the aroma is released.
Ihe total am~unt of dextran and/or soluble starch and/or gum acacia and/or methyl cellulose and/or linear dextrin and/or hydroxy ethyl cellulose used as binding agent in the granulate is preferably 20 to 30 parts by weight re-lated to 100 parts of the aroma compQnent.
m e binding agents may be used separately or in oombination.
Dextran is particularly preferred.
From aesthetic point of view it may be advantageous if the colour of the granulate is s~milar to that of the tea leaves. The granula-te may be coloured with the tea leaf dust obtained from the disintegration of the tea leaves.
m e granulate according to the invention may be prepared by preparing a solid blend from the aromatizing component, the solid binding agent and option-ally from the tea leaf dust and glycerol and water are added in a kneading machine. After h~mogenization the paste-like mass is granulated, dried and ground and a fraction of particle size of 0.5-1 mm. is screened. me greater particles are ground again whereas the smaller granules are kneaded repeatedly hy adding a small amount of water, whereafter it is granulated, dried and ground.
m us the whole amDunt of the blend may be converted to a granulate of the desired particle size.
1 ~8090 The specific volu~e of the granulates according to the invention corresponds to the specific volume of the tea leaves and thus when shaking the aromatized blend (e.g. in the machine for the preparation of the tea-bags) the earlier experienced separation (HU-PS 174 699) does not occur. Similarly stable is the tea aromatized with the suspension according to the invention. The bind-ing agent of the suspension fixes the æomatizing inclusion ccmplex on the tea leaves.
In the aromatizing compositions according to the invention as aroma-~--cyclodextrin inclusion com~lexes preferably bergamot-oil, jasm m-oil, pepper-nunt-oil, lemon-oil and anise-oil may be employed separately or in a combinationnecessary to achieve the desired particulæ æoma.
The preparation of the inclusion com~lexes is disclosed in HU-PS 174 699. According to this reference the volatile oil to be included to a complex or an ethanolic or ethyl ethereal solution thereof is admixed to a w æm ~-cyclo-dextrin-aqueous alcoholic solution ~mder stirring. Upon cooling the correspond-ing volatile oil inclusion complex crystals precipitate from the solution.
Further details of the invention can be found in the following Examples which serve merely or illustration and not for limitation.
F,xample 1 A paste-like mass is prepared in kneading machine by using 250 g. o bergamot-oil ~-cyclodextrin inclusion complex 50 g. of dextran (average mol. weight 43000) 25 ml. of glycerol and 25 ml. of water.
The obtained mass is granulated at room temperature and dried. The dry granulate is ground and ractionated on a sieve. The fraction of a particle size of 0.5-1.0 mm. is applicable for the preparation of a tea-blend. m e frac-~ ~8(3~
tion of a greater particle size is ground again whereas the fraction of a part-icle size srnaller than 0.5 mm. is kneaded again by adding a small amount of water, the rnass is granulated, dried, ground and fractionated. Thus substanti-ally the whole blend is converted to a fraction of the desired particle size.
330 g. of a granulate containing 76 % by weight of bergamot oil cornplex is ob-tained.
E~ample 2 One rnay proceed as disclosed in Example 1 but 250 g. of bergamot-oil ~-cyclodextrm inclusion cornplex is replaced by 250 g. jasrnine oil ~-cyclo-dextrin inclusion cornplex.
Example 3 One may proceed as disclosed in Exar~le 1 but 250 g. of bergamot-oil ~-cyclodextîin inclusion cornplex is replaced by 250 g. peppermint-oil ~-cyclo-dextrin inclusion complex.
Ex mple 4 One may proceed as disclosed in ExaIr~le 1 but 250 g. of bergamot-oil B~cyclodextrin inclusion complex is replaced hy 250 g. lemon-oil ~-cyclodextrin inclusion complex.
Example 5 One may proceed as disclosed in Example 1 but 250 g. of bergamot oil ~-cyclodextrin inclusion complex is replaced by 250 g. anise-oil ~-cyclodextrin inclusion complex.
Exam~le 6 A paste-like rnass is prepared in a kneading rnachine by using 25 g. of bergamot-oil ~cyclodextrin inclusion ccqnplex 2.5 g. of dextran 4 g. of de~trin 09~
0.5 g. of glycerol and 6 mlO of water.
The obtained mass is processed to granulates as given in Example 1.
Similar results are obtained if dextran or dextrin is replaced by the same amount of soluble starch, gum acacia, hydroxyethyl cellulose or a blend thereof.
Example 7 A paste-like mass is prepared in kneading machine by using 15 g. of ~ergamot oil-~-cyclodextrin inclusion complex 15 g. o tea leaf dust 6 g. of dextran
3 ml. of glycerol 15 ml. of water.
I'he obtained mass is processed to granulate as disclosed in Example 1.
40 g. of a brownish-grey granulate containing 37.5 % by weight of bergamot-oil--~-cyclodextrin inclusion oQmplex is obtained.
Example 8 100 ]cg. of tea-leaves for filter-bags and 2 kg. of a granulate accord-ing to Ex~,~le 2 are blended and the blend is filled into a machine and thus into filter-bags. 1.5 g. of a blend was filled into each filter-bag.
Arcmatized tea is prepared similarly from all the other granulates.
me follcwing amounts of granulate are preferably used related to 100 kg. of tea leaves:
8 kg. of bergamot-oil granulate (according to Example 1, 6 or 7), or 20 kg. of lemsn-oil granulate (according to Example 4) or
I'he obtained mass is processed to granulate as disclosed in Example 1.
40 g. of a brownish-grey granulate containing 37.5 % by weight of bergamot-oil--~-cyclodextrin inclusion oQmplex is obtained.
Example 8 100 ]cg. of tea-leaves for filter-bags and 2 kg. of a granulate accord-ing to Ex~,~le 2 are blended and the blend is filled into a machine and thus into filter-bags. 1.5 g. of a blend was filled into each filter-bag.
Arcmatized tea is prepared similarly from all the other granulates.
me follcwing amounts of granulate are preferably used related to 100 kg. of tea leaves:
8 kg. of bergamot-oil granulate (according to Example 1, 6 or 7), or 20 kg. of lemsn-oil granulate (according to Example 4) or
4 kg. of peppermint-oil granulate (according to Example 3) 4 kg. of anise-oil granulate (accor~ing to Example 5).
\
The aromatized teas prepared as disclosed above were stored in filter--bag form in boxes at room te~perature for 1 year. Instrumental and sensoric experiments showed the same æoma amount and the same aromatizing effect as in the case of the fresh composition.
Example 9 A suspension is prep æed by using 2.8 g. of jasmin-oil ~-cyclodextrin inclusion complex, 0.56 g. of dextran average mol weight 43000, 0.28 g. of glycerol and 6 ml. of water.
28 g. of tea leaves for filter-bag ~orm are stirred in a small labora~
tory granulating machine and by using a small abcmizer the above suspension is sprayed on the ]eaves with nitrogen current. me sprayed tea leaves are dried under steady stirring and under blowing-in of air.
m e obtained aromatized tea-]eaves æe suitable for filling into filter-bags by the suitable machine.
Example 10 One may proceed as disclosed in Example 9, but 0.56 g. of dextran is replaced by 0.84 g. of linear dextrin. I`he suspension is sprayed on the tea leaves with compressed air.
Example 11 One may prcceed as disclosed in Example 9, but 0.56 g. of dextran is replaced by 0.56 g. of water soluble st æch. rrhe suspension is sprayed on the tea lea~es with ccmpressed air.
Example 12 A suspension is prepared by using 23 g. of lemon-oil ~-cyclodextrin inclusion complex, 3 g. of dextran, 3 g. of linear dextrin, 0.23 g. of glycerol and 44 ml. of water.
m e suspension is sprayed on 250 g. tea leaves as given in Example 9.
.
Example 13 One proceeds as given in Example 9, but as aroma component 2.0 g. of bergamot-oil ~-cyclodextrin inclusion complex, 2.2 g. of peppermint-oil ~-cyclo-dextrin inclusion complex, or 3.2 g. of anise-oil ~-cyclodextrin inclusion ccmr plex are used for the preparation of the suspension.
me aromatized teas prepared according to the invention are filled into filter-bags by means of a suitable machine and after storing in carlbo~ rd boxes for 1 year instrumental and sensoric tests showed that the arcmatized teas did not loose their aroma-content.
\
The aromatized teas prepared as disclosed above were stored in filter--bag form in boxes at room te~perature for 1 year. Instrumental and sensoric experiments showed the same æoma amount and the same aromatizing effect as in the case of the fresh composition.
Example 9 A suspension is prep æed by using 2.8 g. of jasmin-oil ~-cyclodextrin inclusion complex, 0.56 g. of dextran average mol weight 43000, 0.28 g. of glycerol and 6 ml. of water.
28 g. of tea leaves for filter-bag ~orm are stirred in a small labora~
tory granulating machine and by using a small abcmizer the above suspension is sprayed on the ]eaves with nitrogen current. me sprayed tea leaves are dried under steady stirring and under blowing-in of air.
m e obtained aromatized tea-]eaves æe suitable for filling into filter-bags by the suitable machine.
Example 10 One may proceed as disclosed in Example 9, but 0.56 g. of dextran is replaced by 0.84 g. of linear dextrin. I`he suspension is sprayed on the tea leaves with compressed air.
Example 11 One may prcceed as disclosed in Example 9, but 0.56 g. of dextran is replaced by 0.56 g. of water soluble st æch. rrhe suspension is sprayed on the tea lea~es with ccmpressed air.
Example 12 A suspension is prepared by using 23 g. of lemon-oil ~-cyclodextrin inclusion complex, 3 g. of dextran, 3 g. of linear dextrin, 0.23 g. of glycerol and 44 ml. of water.
m e suspension is sprayed on 250 g. tea leaves as given in Example 9.
.
Example 13 One proceeds as given in Example 9, but as aroma component 2.0 g. of bergamot-oil ~-cyclodextrin inclusion complex, 2.2 g. of peppermint-oil ~-cyclo-dextrin inclusion complex, or 3.2 g. of anise-oil ~-cyclodextrin inclusion ccmr plex are used for the preparation of the suspension.
me aromatized teas prepared according to the invention are filled into filter-bags by means of a suitable machine and after storing in carlbo~ rd boxes for 1 year instrumental and sensoric tests showed that the arcmatized teas did not loose their aroma-content.
Claims (11)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. Process for aromatization of tea by using cyclodextrin inclusion complexes of aroma substances which comprises using for aromatization a) granulate of particle size 0.5 to 1 mm. of a homogeneous paste dried to air-humidity in an amount of 1 to 30 % by weight consisting of 100 parts by weight of one or more aroma-.beta.-cyclodextrin inclusion complexes 5 to 40 parts by weight of dextran and/or 5 to 40 parts by weight of soluble starch and/or 5 to 40 parts by weight of gum acacia and/or 5 to 40 parts by weight of methyl cellulose and/or 5 to 40 parts by weight of linear dextrin and/or 5 to 40 parts by weight of hydroxyethyl cellulose and/or 0 to 100 parts by weight of tea leaf dust 0 to 15 parts by weight of glycerol and 5 to 40 parts by weight of water (sufficient to give a paste-like consistence), or b) a suspension in an amount of 2 to 10 % by weight consisting of 10 to 35% by weight of one or more aroma-.beta.-cyclodextrin inclusion complexes, 2 to 12 parts by weight of dextran and/or 2 to 12 parts by weight of soluble starch and/or 2 to 12 parts by weight of gum acacia and/or 2 to 12 parts by weight methyl cellulose and/or 2 to 12 parts by weight linear dextrin and/or 2 to 12 parts by weight of hydroxyethyl cellulose and 0 to 3 parts by weight of glycerol and 55 to 88 parts by weight of water.
2. Granulates for aromatization of tea comprising of a granulate of particle size of 0.5 to 1 mm. of a homogeneous paste dried to air-humidity consisting of 100 parts by weight of one or more aroma-.beta.-cyclodextrin inclusion complexes, 5 to 40 parts by weight of dextran and/or 5 to 40 parts by weight of soluble starch and/or 5 to 40 parts by weight of gum acacia and/or 5 to 40 parts by weight of methyl cellulose and/or 5 to 40 parts by weight linear dextrin and/or 5 to 40 parts by weight of hydroxyethyl cellulose and 0 to 100 parts by weight of tea leaf dust 0 to 15 parts by weight of glycerol and 5 to 40 parts by weight of water (sufficient to give a paste-like consistence).
3. Suspension for aromatization of tea comprising 10 to 35 % by weight of one or more aroma-.beta.-cyclodextrin inclusion complexes, 2 to 12 parts by weight of dextran and/or 2 to 12 parts by weight of soluble starch and/or 2 to 12 parts by weight of gum acacia and/or 2 to 12 parts by weight of methyl cellulose and/or 2 to 12 parts by weight of linear dextrin and/or 2 to 12 parts by weight of hydroxyethyl cellulose and 0 to 3 parts by weight of glycerol and 50 to 88 parts by weight of water.
4. A composition as claimed in claim 2, or 3, comprising as aroma-.beta.-cyclodextrin inclusion complex a bergamot-oil-.beta.-cyclodextrin inclusion complex.
5. A composition as claimed in claim 2, or 3, comprising as aroma-.beta.-cyclodextrin inclusion complex a jasmin-oil-.beta.-cyclodextrin inclusion complex.
6. A composition as claimed in claim 2, or 3, comprising as aroma-.beta.-cyclodextrin inclusion complex a peppermint-oil-.beta.-cyclodextrin inclusion complex.
7. A composition as claimed in claim 2, or 3, comprising lemon-oil-.beta.-cyclodextrin inclusion complex as aroma-.beta.- cyclodextrin inclusion complex.
8. A composition as claimed in claim 2, or 3, comprising anise-oil-.beta.-cyclodextrin inclusion complex as an aroma-.beta.- cyclo-dextrin inclusion complex.
9. A composition as claimed in claims 2, or 3 comprising dextran as a binding agent.
10. A composition as claimed in any of the claims 2, or 3, comprising a mixture of dextran and dextrin as binding agent.
11. A process as claimed in claim 1, which comprises drying the tea leaves after spraying to air-humidity.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU359/80 | 1980-02-18 | ||
| HU8080358A HU180556B (en) | 1980-02-18 | 1980-02-18 | Granules serving for aromatization of teas and method for producing same |
| HU35980A HU180557B (en) | 1980-02-18 | 1980-02-18 | Process for improving flavour of theas |
| HU358/80 | 1980-02-18 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1168090A true CA1168090A (en) | 1984-05-29 |
Family
ID=26317200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000371020A Expired CA1168090A (en) | 1980-02-18 | 1981-02-17 | Tea aromatizing compositions and a process for the aromatization of tea |
Country Status (17)
| Country | Link |
|---|---|
| CA (1) | CA1168090A (en) |
| CH (1) | CH656778A5 (en) |
| CS (2) | CS250245B2 (en) |
| DD (1) | DD156414A5 (en) |
| DE (1) | DE3105666A1 (en) |
| DK (1) | DK158763C (en) |
| ES (1) | ES8201406A1 (en) |
| FI (1) | FI67168C (en) |
| FR (2) | FR2475858A1 (en) |
| GB (1) | GB2074838B (en) |
| LU (1) | LU83149A1 (en) |
| NL (1) | NL8100763A (en) |
| NO (1) | NO152072C (en) |
| PL (1) | PL125711B1 (en) |
| SE (1) | SE450453B (en) |
| SU (1) | SU1382392A3 (en) |
| YU (1) | YU42716B (en) |
Families Citing this family (37)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL8203963A (en) * | 1982-10-14 | 1984-05-01 | Naarden International Nv | METHOD FOR AROMATIZING DRY VEGETABLE MATERIAL |
| DE3778568D1 (en) * | 1986-02-05 | 1992-06-04 | Firmenich & Cie | METHOD FOR THE FLAVORING OF TOBACCO. |
| EP0284790B1 (en) * | 1987-03-26 | 1993-08-18 | Firmenich Sa | Aromatized food composition or spice |
| US5094860A (en) * | 1991-02-20 | 1992-03-10 | Firmenich Sa | Process for the aromatization of dry vegetable matter |
| US5144964A (en) * | 1991-03-14 | 1992-09-08 | Philip Morris Incorporated | Smoking compositions containing a flavorant-release additive |
| CA2245995A1 (en) * | 1997-10-23 | 1999-04-23 | Societe Des Produits Nestle S.A. | Tea bag for iced tea |
| EP0931589B1 (en) * | 1997-12-23 | 2002-10-23 | I.M.A. INDUSTRIA MACCHINE AUTOMATICHE S.p.A. | A device for forming and/or coating solid particles |
| GB2350047B (en) | 1999-05-06 | 2002-07-17 | Unilever Plc | Black tea manufacture |
| US6287603B1 (en) * | 1999-09-16 | 2001-09-11 | Nestec S.A. | Cyclodextrin flavor delivery systems |
| WO2002001967A2 (en) * | 2000-06-30 | 2002-01-10 | Societe Des Produits Nestle S.A. | Flavouring compositions |
| GB0016312D0 (en) * | 2000-07-04 | 2000-08-23 | Zylepsis Ltd | Separation method |
| US6761918B2 (en) | 2002-07-18 | 2004-07-13 | Tata Tea Ltd. | Method of processing green tea leaves to produce black tea that can be brewed in cold water |
| DE10240698A1 (en) | 2002-09-04 | 2004-03-18 | Symrise Gmbh & Co. Kg | cyclodextrin particles |
| DE102004036187A1 (en) * | 2004-07-26 | 2006-03-23 | Symrise Gmbh & Co. Kg | Tea Flavoring |
| EP1909603B1 (en) | 2005-04-29 | 2009-10-21 | Philip Morris Products S.A. | Tobacco pouch product |
| US9044049B2 (en) | 2005-04-29 | 2015-06-02 | Philip Morris Usa Inc. | Tobacco pouch product |
| US8685478B2 (en) | 2005-11-21 | 2014-04-01 | Philip Morris Usa Inc. | Flavor pouch |
| JP2009539978A (en) * | 2006-06-13 | 2009-11-19 | カーギル インコーポレイテッド | Large particle cyclodextrin inclusion complex and method for producing the same |
| US8616221B2 (en) | 2007-02-28 | 2013-12-31 | Philip Morris Usa Inc. | Oral pouch product with flavored wrapper |
| US9888712B2 (en) | 2007-06-08 | 2018-02-13 | Philip Morris Usa Inc. | Oral pouch products including a liner and tobacco beads |
| US8119173B2 (en) | 2007-07-16 | 2012-02-21 | Philip Morris Usa Inc. | Method of flavor encapsulation through the use of a drum coater |
| WO2009010884A2 (en) | 2007-07-16 | 2009-01-22 | Philip Morris Products S.A. | Tobacco-free oral flavor delivery pouch product |
| US8950408B2 (en) | 2007-07-16 | 2015-02-10 | Philip Morris Usa Inc. | Oral pouch product having soft edge |
| WO2009010881A2 (en) * | 2007-07-16 | 2009-01-22 | Philip Morris Products S.A. | Oral pouch products with immobilized flavorant particles |
| US8377215B2 (en) | 2008-12-18 | 2013-02-19 | Philip Morris Usa Inc. | Moist botanical pouch processing |
| US8863755B2 (en) | 2009-02-27 | 2014-10-21 | Philip Morris Usa Inc. | Controlled flavor release tobacco pouch products and methods of making |
| GB2471303A (en) | 2009-06-24 | 2010-12-29 | Bell Flavors & Fragrances Duft Und Aroma Gmbh | Microparticles and method of making microparticles |
| US8747562B2 (en) | 2009-10-09 | 2014-06-10 | Philip Morris Usa Inc. | Tobacco-free pouched product containing flavor beads providing immediate and long lasting flavor release |
| EP2558370B1 (en) | 2010-04-12 | 2017-04-05 | Altria Client Services LLC | Pouch product with improved seal and method |
| CA2788283C (en) | 2011-09-01 | 2019-11-26 | 2266170 Ontario Inc. | Beverage capsule |
| EP2730523B1 (en) | 2012-11-12 | 2016-04-06 | 2266170 Ontario, Inc. | Beverage capsule and process and system for making same |
| CA2905217C (en) | 2013-04-03 | 2016-11-08 | 2266170 Ontario Inc. | Capsule machine and components |
| WO2014186897A1 (en) | 2013-05-23 | 2014-11-27 | 2266170 Ontario Inc. | Capsule housing |
| US9428329B2 (en) | 2013-08-20 | 2016-08-30 | 2266170 Ontario Inc. | System for making capsule containing a dosing agent |
| US10314319B2 (en) | 2013-11-20 | 2019-06-11 | 2266170 Ontario Inc. | Method and apparatus for accelerated or controlled degassing of roasted coffee |
| WO2015139140A1 (en) | 2014-03-21 | 2015-09-24 | 2266170 Ontario Inc. | Capsule with steeping chamber |
| WO2021065716A1 (en) * | 2019-09-30 | 2021-04-08 | サントリーホールディングス株式会社 | Solid composition having floral scent |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3528819A (en) * | 1967-02-16 | 1970-09-15 | Cpc International Inc | Eliminating undesirable taste from coffee and tea extracts and products |
| JPS5644905B2 (en) * | 1973-11-26 | 1981-10-22 | ||
| GB1564001A (en) * | 1975-10-24 | 1980-04-02 | Unilever Ltd | Beverge compositions |
| HU174699B (en) * | 1977-07-01 | 1980-03-28 | Chinoin Gyogyszer Es Vegyeszet | Process for preparing cyclodextrin inclusion complexes of natural and synthetic spices, aromatic and flavoring materials |
-
1981
- 1981-02-13 FI FI810466A patent/FI67168C/en not_active IP Right Cessation
- 1981-02-13 CS CS85269A patent/CS250245B2/en unknown
- 1981-02-13 CS CS811045A patent/CS250209B2/en unknown
- 1981-02-13 YU YU373/81A patent/YU42716B/en unknown
- 1981-02-17 DK DK069481A patent/DK158763C/en not_active IP Right Cessation
- 1981-02-17 DE DE19813105666 patent/DE3105666A1/en not_active Withdrawn
- 1981-02-17 FR FR8103077A patent/FR2475858A1/en active Granted
- 1981-02-17 PL PL1981229721A patent/PL125711B1/en unknown
- 1981-02-17 NL NL8100763A patent/NL8100763A/en not_active Application Discontinuation
- 1981-02-17 NO NO810530A patent/NO152072C/en unknown
- 1981-02-17 SE SE8101071A patent/SE450453B/en not_active IP Right Cessation
- 1981-02-17 CA CA000371020A patent/CA1168090A/en not_active Expired
- 1981-02-17 GB GB8104949A patent/GB2074838B/en not_active Expired
- 1981-02-18 SU SU813251307A patent/SU1382392A3/en active
- 1981-02-18 LU LU83149A patent/LU83149A1/en unknown
- 1981-02-18 ES ES500423A patent/ES8201406A1/en not_active Expired
- 1981-02-18 CH CH1072/81A patent/CH656778A5/en not_active IP Right Cessation
- 1981-02-18 DD DD81227712A patent/DD156414A5/en not_active IP Right Cessation
- 1981-06-02 FR FR8110896A patent/FR2484205A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| NO152072B (en) | 1985-04-22 |
| NO810530L (en) | 1981-08-19 |
| SE8101071L (en) | 1981-08-19 |
| PL229721A1 (en) | 1981-10-30 |
| PL125711B1 (en) | 1983-06-30 |
| SE450453B (en) | 1987-06-29 |
| FR2484205B1 (en) | 1984-04-27 |
| SU1382392A3 (en) | 1988-03-15 |
| DK158763C (en) | 1990-12-17 |
| FR2475858A1 (en) | 1981-08-21 |
| DK69481A (en) | 1981-08-19 |
| CS250245B2 (en) | 1987-04-16 |
| NL8100763A (en) | 1981-09-16 |
| FR2475858B1 (en) | 1985-03-29 |
| LU83149A1 (en) | 1981-06-05 |
| YU42716B (en) | 1988-12-31 |
| CS250209B2 (en) | 1987-04-16 |
| GB2074838A (en) | 1981-11-11 |
| DD156414A5 (en) | 1982-08-25 |
| CH656778A5 (en) | 1986-07-31 |
| ES500423A0 (en) | 1982-01-16 |
| FI67168C (en) | 1985-02-11 |
| FR2484205A1 (en) | 1981-12-18 |
| GB2074838B (en) | 1983-11-09 |
| DK158763B (en) | 1990-07-16 |
| NO152072C (en) | 1985-07-31 |
| FI810446L (en) | 1981-08-19 |
| ES8201406A1 (en) | 1982-01-16 |
| YU37381A (en) | 1984-02-29 |
| DE3105666A1 (en) | 1982-01-07 |
| FI67168B (en) | 1984-10-31 |
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| MKEX | Expiry |