CN106163292B - Tea creamer composition and use thereof - Google Patents
Tea creamer composition and use thereof Download PDFInfo
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- CN106163292B CN106163292B CN201580019032.9A CN201580019032A CN106163292B CN 106163292 B CN106163292 B CN 106163292B CN 201580019032 A CN201580019032 A CN 201580019032A CN 106163292 B CN106163292 B CN 106163292B
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The present invention relates to a method for providing a tea creamer composition having enhanced tea taste and/or tea aroma. In addition, the present invention relates to the use of such creamer compositions in mixed tea. The tea creamer composition comprises an oil component, into which micronized tea leaves are incorporated, and an aqueous creamer component.
Description
Technical Field
The present invention relates to a method for providing a tea creamer (maker) composition. In particular, the present invention relates to the use of such creamer compositions in mixed tea.
Background of the invention is described.
Creamers are widely used as whiteners for hot and cold beverages such as coffee, cocoa, tea, etc. They are often used to replace milk and/or dairy creams. Creamers can add a variety of different flavors and provide mouthfeel, body, and a smoother texture. The creamer can be in liquid or powder form. Liquid creamers can be expected to be stored at ambient temperature or refrigerated and should remain stable during storage without phase separation, creaming, gelling and sedimentation. The creamer should also maintain a constant viscosity over time. When added to a hot or cold beverage such as tea, the creamer should dissolve rapidly, provide good whitening capacity, and remain stable without flocculation (foaming) and/or sedimentation, while providing excellent taste and mouthfeel. Mouthfeel (also known as body thickness), texture or creaminess is typically provided by the presence of an oil emulsion in the creamer.
Blended teas are powdered products used to prepare, for example, india tea and other tea beverages containing milk components. Such products typically consist of a simple dry mixture of tea powder, creamer powder (milk component) and sweetener (e.g. sugar).
JP2005341933 relates to a beverage composition comprising cooked or UHT sterilized vegetable oil and fat.
EP0296849 relates to a process for preparing an instant tea product comprising: (a)2 to 25 wt% fat, (b)5 to 25 wt% edible emulsified proteinaceous material, (c)10 to 40 wt% hydrolysed starch, (d)10 to 40 wt% tea solids, (e)0 to 10 wt% water and (f)0 to 30 wt% lactose.
WO2006021293 relates to a composition comprising at least 0.001mg/g of a statin, wherein the composition is a particle comprising 10 wt% -70 wt% of a matrix material and fatty matter dispersed in the matrix material, wherein the total amount of fatty matter and statin is 30 wt% -90 wt%, and wherein the matrix material comprises protein or sugar or a combination thereof.
An improved release of aroma would be advantageous and in particular a more efficient and/or more reliable method for providing a composition with improved aroma would be advantageous.
Disclosure of Invention
Tea creamer compositions typically contain oil and the present invention relates to a process for incorporating tea particles into the oil portion of a creamer. The tea particles are mixed with oil during the preparation of the creamer and the mixture of oil and tea particles can then be wet milled to obtain tea particles of the desired particle size and ensure proper dispersion into the oil phase. The mixture of oil and micronized tea particles is then used to make a creamer with tea aroma as is conventionally used to make powdered or liquid creamers. Creamers can be used as ingredients of food or beverage products, and in the case of powdered creamers, such creamers can be mixed, for example, with tea powder and sweeteners to make a beverage powder for producing a tea beverage containing the creamer. The creamer can also be sold separately as a finished product. Accordingly, the present invention relates to a method for improving the taste and/or aroma characteristics of a creamer composition.
Accordingly, an object of the present invention relates to a method for providing a creamer with improved aroma characteristics.
In particular, it is an object of the present invention to provide a creamer that solves the above mentioned prior art problems regarding aroma release.
Accordingly, one aspect of the present invention relates to a method for providing a tea creamer composition, the method comprising:
a) mixing in a first mixing step an oil component with dry cut tea leaves to provide a first composition comprising micronized tea incorporated in an oil component, wherein the micronized tea has a mean diameter value Dv50 of less than 20 μm as measured by laser diffraction;
b) providing an aqueous creamer component;
c) in a second mixing step, mixing the first composition with an aqueous creamer component;
d) homogenizing the composition of step c) to provide an oil-in-water emulsion;
e) optionally, adding a sweetener source to the oil-in-water emulsion;
f) optionally, pasteurizing the oil-in-water emulsion;
g) optionally, drying the oil-in-water emulsion; and
h) a creamer composition is provided.
Another aspect of the present invention relates to an oil-in-water emulsified creamer composition comprising:
-an oil component comprising micronized tea incorporated therein; and
-a creamer component.
Further aspects of the invention relate to the use of the creamer composition of the invention, food ingredients and food products comprising the creamer composition.
The present invention will now be described in more detail hereinafter.
Drawings
FIG. 1 shows a graphical representation of the problems with the processes shown in the prior art, such as dry-mix milling (A). The sample showed flocculation and sedimentation. Whereas sample (B) of the present invention shows a consistently homogeneous product by encapsulating the tea particles in oil or binding the tea particles to oil droplets and incorporating them into the beverage component as described above. The round particles represent oil droplets in the emulsion. If the emulsion is not stable, the oil droplets merge together.
FIG. 2: particle size distribution of micronized tea in palm kernel oil as measured by laser diffraction (Malvern Mastersizer 2000)
FIG. 3: particle size distribution of Dry milled tea as measured by laser diffraction (Malvern Mastersizer 2000)
FIG. 4: the quality of the sedimentation obtained is measured by means of a sedimentation balance with reference to dry ground black tea powder and micronised same tea in oil.
Detailed Description
Method for providing a creamer composition
As mentioned above, the present invention relates to a method for providing a creamer composition having enhanced taste and/or aroma characteristics. Accordingly, one aspect of the present invention relates to a method for providing a creamer composition, the method comprising:
a) in a first mixing step, mixing an oil component with tea, thereby providing a first composition comprising micronized tea incorporated into the oil component;
b) providing an aqueous creamer component;
c) in a second mixing step, mixing the first composition with an aqueous creamer component;
d) homogenizing the composition of step c) to provide an oil-in-water emulsion;
e) optionally, adding a sweetener source to the oil-in-water emulsion;
f) optionally, pasteurizing the oil-in-water emulsion;
g) optionally, drying the oil-in-water emulsion; and
h) a creamer composition is provided.
The term "tea" refers to dry-cut tea leaves, such tea being for example black tea, white tea, green tea, oolong tea. Such tea is not referred to as instant tea, wherein instant tea is prepared by drying a tea extract.
Black tea includes assam black tea, nipol tea, Dajiling tea, Nierjili tea, Turkey tea, Keemun black tea and Ceylon black tea. The tea leaves may be in dried and/or fermented form.
The term "micronized tea" refers to milled tea having a mean diameter value Dv50 of less than 20 μm as measured by laser diffraction, for example Dv50 in the range 1-20 μm or 1-10 μm.
The order of mixing the different components may vary. Preferably, the oil phase and the aqueous phase are prepared separately. The emulsifier is usually mixed into the oil, but may also be added to the aqueous phase. The proteins and other creamer components are dissolved in the aqueous phase. Subsequently, the two phases are mixed and homogenized to make an emulsion, which can be used in liquid form or dried. The tea particles may be incorporated (and milled) into only a portion of the oil, and additional oil may be added thereafter. Thus, in one embodiment, one or more additional oil components are added after step d), e.g. before pasteurisation and/or drying.
The tea particles are preferably micronised after addition to the oil (e.g. by milling), but the tea particles may also be provided in micronised form in the oil.
The emulsifier is preferably added to the first composition in step a), but may also be added in other steps. Thus, in one embodiment, the one or more emulsifiers are added as follows:
-adding the one or more emulsifiers to the first composition in step a); and/or
-adding the one or more emulsifiers to the aqueous creamer component in step b); and/or
-adding said one or more emulsifiers during the mixing step c); and/or
-adding said one or more emulsifiers during the homogenization step d).
The creamer composition of the invention may comprise a low molecular weight emulsifier. By low molecular weight emulsifiers are meant emulsifiers having a molecular weight of less than 1500 g/mol. Emulsions are thermodynamically unstable and the various phases of the emulsion will separate over time. By emulsifier is meant a compound that stabilizes the interface between the two phases of an oil-in-water emulsion and reduces the rate of phase separation. In one embodiment, the emulsifier is selected from the group consisting of monoglycerides, diglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, diacetylated tartaric acid esters of monoglycerides, lecithin, lysolecithin, succinic acid esters of monoglycerides and/or diglycerides, lactic acid esters of monoglycerides and/or diglycerides, lecithin, lysolecithin, sucrose esters of proteins and fatty acids, lecithin (such as soybean lecithin, canola lecithin, sunflower lecithin and/or safflower lecithin), Lysolecithin and combinations thereof.
The mixing step a) may be performed in different ways. In one embodiment, the first mixing step a) is accomplished by grinding to micronize the tea component. In the context of the present invention, the term "micronization" relates to a process in which particles are processed to an average particle size of less than 100 micrometers (μm) (e.g. in the range of 0.1 μm to 50 μm, such as in the range of 1 μm to 30 μm, such as in the range of 1 μm to 20 μm). Similarly, the term "micronized" relates to particles having an average particle size of less than 100 micrometers (μm) (e.g., in the range of 0.1 μm to 50 μm, such as in the range of 1 μm to 20 μm, or such as in the range of 1 μm to 20 μm). The grinding is preferably carried out by wet or dry grinding in a ball mill. Alternatively, the micronized tea particles may be obtained separately by dry milling (e.g. jet milling, freeze milling) and may subsequently be mixed into the oil.
The oil component of step a) may be selected from different sources. In one embodiment, the oil component of step a) comprises an oil selected from the group consisting of: palm kernel oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, palm oil, milk fat, corn oil and/or coconut oil. The amount of oil present in the creamer composition is preferably at most about 50% (w/w), and the amount of oil in the creamer composition may for example be between 1% and 40% (w/w), such as in the range of 5% to 40%, such as in the range of 10% to 40%, such as in the range of 5% to 30%, or such as in the range of 10 to 30%. In the context of the present invention, when oil is included in weight/weight percentages, the percentages relate to the fraction that is non-aqueous but contains oil (solids content + oil). The total amount of oil component comprising micronized tea in the creamer composition may also vary. Thus, in another embodiment, the creamer composition comprises at least 5% (w/w) of the oil component in which the micronized tea is comprised, for example in the range of 5% to 50%, such as 5% to 40%, such as 5% to 30%, for example in the range of 5% to 20%, or for example in the range of 5% to 15%. In another embodiment, the creamer composition comprises at least 20% (w/w) of an oil component comprising micronized tea therein. It will be appreciated that these weight percentages include both oil and micronized tea.
In the context of the present invention, the percentages mentioned are weight/weight percentages of dry solids (on a dry matter basis), unless otherwise indicated.
In one embodiment of the invention, the creamer comprises a flavor, such as ginger, cardamom, cinnamon, pepper or a combination thereof.
The method of the invention further comprises adding a creamer component, preferably in aqueous form. By creamer composition is meant a composition intended to be added to a food composition, such as tea, to impart specific properties such as colour (e.g. whitening effect), flavour, texture, mouthfeel and/or other desired properties. The creamer component provided in step b) is in liquid form, but the final creamer composition of the invention may be in liquid form or in powdered (dry) form. In the context of the present invention, dried tea is understood to have a moisture content of less than 10%, preferably less than 5% or more preferably less than 3% water.
The creamer component may be any ingredient or combination of ingredients for incorporation into a creamer composition. Thus, in one embodiment, the creamer component of step b) is or comprises protein, hydrocolloids, buffering agents and/or sweeteners.
The creamer composition preferably comprises protein in an amount in the range of 0.5% to 15%, such as 1.5% to 10%, such as 1.5% to 5%; preferably between about 0.1% to 3%, for example between about 0.2% to 2%; more preferably between about 0.5% (w/w) and about 1.5%. The protein may be any suitable protein, for example, milk proteins such as casein, caseinate and whey protein; vegetable proteins such as soy and/or pea proteins; and/or combinations thereof. The protein is preferably sodium caseinate. The protein in the composition may act as an emulsifier, provide texture, and/or provide a whitening effect. Too low a level of protein may reduce the stability of the liquid creamer. At too high a protein content, the product viscosity may be higher than desired and too high to be easily liquid processable.
The creamer composition (e.g., provided in the form of a creamer component) may comprise a hydrocolloid. Hydrocolloids can help to improve the physical stability of the composition. Suitable hydrocolloids may for example be carrageenans, such as kappa-carrageenan, iota-carrageenan and/or lambda-carrageenan; starches, such as modified starches; cellulose, such as microcrystalline cellulose, methyl cellulose or carboxymethyl cellulose; agar; gelatin; gellan gum (e.g., high acyl gellan gum, low acyl gellan gum); guar gum; gum arabic; konjac gum; locust bean gum; pectin; sodium alginate; maltodextrin; gum tragacanth; xanthan gum; or a combination thereof.
The creamer of the invention (e.g., provided in the form of a creamer component) may further comprise a buffer. The buffer prevents undesirable creaming or sedimentation of the emulsion when added to a hot acidic environment such as tea. The buffer may be, for example, a monophosphate, diphosphate, sodium mono-or bicarbonate, potassium mono-or bicarbonate, or a combination thereof. Preferred buffering agents are salts such as potassium phosphate, dipotassium hydrogen phosphate, potassium hydrogen phosphate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate, sodium hydrogen phosphate and sodium tripolyphosphate. The amount of buffer may be, for example, about 0.1% to 3% by weight of the creamer.
The creamer composition of the invention (e.g., provided in the form of a creamer component) may further comprise one or more additional ingredients, such as flavors, sweeteners, colorants, antioxidants (e.g., lipid antioxidants), or combinations thereof. Sweeteners may include, for example, sucrose, fructose, dextrose, maltose, dextrin, levulose, tagatose, galactose, corn syrup solids, and other natural or artificial sweeteners. Sugarless sweeteners can include, but are not limited to, sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt (isomalt), lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination. The level of flavor, sweetener, and coloring used will vary widely and will depend on such factors as the potency of the sweetener, the desired sweetness of the product, the level and type of flavor used, and cost considerations. Combinations of sugar and/or sugarless sweeteners may be used. In one embodiment, the sweetener is present in the creamer composition of the invention in a concentration range of about 5 to 90% by weight of the total composition, for example in a range of 20 to 90%, preferably such as 20 to 70%. In another embodiment, the concentration of the sweetener ranges from about 40% to about 60% by weight of the total composition. In a preferred embodiment, the sweetener of step e) is glucose syrup.
In a preferred embodiment, the creamer component comprises sodium caseinate, dipotassium phosphate, sodium hexametaphosphate, trisodium citrate, sodium chloride and water. In another preferred embodiment, the creamer component of step b) is a non-dairy creamer. Sodium caseinate undergoes substantial changes when it is handled, and is therefore no longer considered a true dairy product by dairy researchers and government regulatory agencies. This is why sodium caseinate can be used as an ingredient in non-dairy products according to FDA regulations.
Examples of typical creamer compositions are shown in the table below.
Table 1: milk-added creamer
Table 2: whole milk creamer
| Ingredients (in% by weight) | Whole milk |
| Milk Solids Nonfat (SNF) | 30-70 |
| Casein/caseinate | Optionally |
| Lactose/sweet whey/sucrose | 0-40 |
| Glucose syrup | Is free of |
| Milk fat | 15-30 |
| Emulsifier | Optionally |
| Buffer salt | Is provided with |
| Flavouring agent | Optionally |
| Coloring agent | Optionally |
| Fluidizing agent | Optionally |
| Moisture content | 1-3 |
Other variants of creamers can be prepared by the skilled person. Thus, the above creamer composition is merely an example of a creamer composition.
The method may further comprise a pasteurisation step. Thus, in another embodiment, the pasteurization step f) is performed at a minimum temperature of 81 ℃ for at least 5 seconds. The method may further comprise a drying step. Thus, in another embodiment, the drying step g) is carried out by spray drying, vacuum belt drying, roller drying or freeze drying.
Product obtained/obtainable by a process
The product obtained by the process according to the invention has different properties from a creamer in which the tea is not encapsulated in the oil phase of an oil-in-water emulsion.
Oil-in-water emulsified creamer composition
As mentioned above, the method according to the present invention provides an oil-in-water emulsified creamer composition having unique sensory parameters. Accordingly, another aspect of the present invention relates to an oil-in-water emulsified creamer composition comprising:
-an oil component comprising micronized tea incorporated therein; and
an aqueous creamer component, for example comprising sodium caseinate.
As previously mentioned, the creamer can also be in dry form. Accordingly, a further aspect of the present invention relates to an oil-in-water emulsified dry creamer composition comprising:
-an oil component comprising micronized tea incorporated therein; and
a creamer component, for example comprising sodium caseinate.
The amount of micronized tea may also be defined relative to the amount of oil it incorporates. Thus, in another embodiment, the weight ratio (or weight ratio) between the amount of micronized tea incorporated in the oil and the amount of oil is in the range of 0.01:1 to 2:1, such as 0.05:1 to 2:1, such as 0.1:1 to 1:1, such as 0.4:1 to 1:1, such as 0.6:1 to 1:1, such as 0.8:1 to 1, or such as 1: 1.
In the context of the present invention, the terms "weight ratio", "(weight/weight)" or "weight ratio" refer to the ratio between the weights of the mentioned compounds.
It will be appreciated that the creamer composition of the invention may be in dry form (moisture content below 10%, preferably below 5%, and even more preferably below 3%) or in liquid form.
Examples of preferred creamer compositions of the invention include:
a creamer composition according to the invention, the composition comprising:
-5% to 50% (w/w) of an oil component comprising micronized tea incorporated therein, wherein the micronized tea comprises 2.5% to 60% by weight of the total oil component comprising micronized tea incorporated therein; and
-one or more protein components, for example including sodium caseinate.
A creamer composition according to the invention, the composition comprising:
-5% to 50% (w/w) of an oil component comprising micronized tea incorporated therein, wherein the micronized tea comprises 2.5% to 60% by weight of the total oil component comprising micronized tea incorporated therein; and
-10% to 50% (w/w) of one or more protein components, for example comprising sodium caseinate.
A creamer composition according to the invention, the composition comprising:
-5% to 50% (w/w) of an oil component comprising micronized tea incorporated therein, wherein the micronized tea comprises 2.5% to 60% by weight of the total oil component comprising micronized tea incorporated therein;
10-50% (w/w) of one or more protein components, for example including sodium caseinate; and
-10% to 70% (w/w) of a sugar source, such as glucose syrup.
Examples of preferred tea compositions comprising the creamer of the invention include:
a mixed tea composition according to the present invention, the composition comprising:
-5% to 40% (w/w) of an oil component comprising micronized tea incorporated therein, wherein the micronized tea comprises 2.5% to 60% by weight of the total oil component comprising micronized tea incorporated therein;
a creamer component, for example comprising sodium caseinate.
A mixed tea composition according to the present invention, the composition comprising:
-5% to 40% (w/w) of an oil component comprising micronized tea incorporated therein, wherein the micronized tea comprises 2.5% to 60% by weight of the total oil component comprising micronized tea incorporated therein;
-10% -50% (w/w) of a creamer component; for example, sodium caseinate; and
-10% to 85% (w/w) of a sugar source, such as sucrose.
A mixed tea composition according to the present invention, the composition comprising:
-5% to 40% (w/w) of an oil component comprising micronized tea incorporated therein, wherein micronized tea comprises 2.5% to 50% of the total weight of the oil component;
-10% -50% (w/w) of a creamer component; for example, sodium caseinate; and
-10% to 85% (w/w) of a sugar source, such as sucrose.
In a particular embodiment, all of the tea in the mixed tea is micronized tea incorporated into an oil.
It will also be appreciated that the tea composition of the invention may be in dry form (preferably with a moisture content of less than 5%) or in liquid form.
The amount of tea incorporated (e.g. dispersed) into the oil component may be a majority of the total amount of tea present in the mixed tea. Thus, in one embodiment, the amount of micronized tea incorporated into the oil is from 10% to 100% (w/w), for example from 20% to 100%, such as from 40% to 100%, for example from 60% to 100%, for example from 80% to 100%, for example from 90% to 100%, for example from 10% to 80%, for example from 10% to 60%, for example from 10% to 40%, for example about 100% of the total amount of tea in the mixed tea. Creamers were prepared as shown in example 1 and example 2, with micronized tea making up 15% to 100% of the total tea in the mixed tea. It should be noted that an improvement in taste/aroma was observed for all the tested samples compared to the control.
Use of
The creamer composition according to the invention may have different uses.
In one aspect, the present invention relates to the use of a creamer composition according to the invention in a mixed beverage, such as a mixed tea.
Food ingredient
The creamer composition according to the invention may also form part of a food ingredient. Accordingly, one aspect of the present invention relates to a food ingredient comprising the creamer composition according to the invention. In one embodiment, the creamer composition comprises 5% to 100% by weight of the food ingredient. In 100% of the cases, the creamer alone constitutes the food ingredient.
Food product
The creamer composition according to the invention may also form part of a food product. Accordingly, one aspect of the present invention relates to a food product comprising a food ingredient according to the present invention.
Method for providing mixed tea
The invention also relates to a method for providing mixed tea. Accordingly, a further aspect of the invention relates to a method for providing mixed tea, the method comprising mixing a creamer composition according to the invention with tea, thereby providing mixed tea. In a more specific embodiment, the mixed tea comprises 5 to 99 wt.% of the creamer-derived tea and 1 to 95 wt.% of the tea, such as 20 to 80 wt.% of the creamer-derived tea and 20 to 80 wt.% of the tea, such as 30 to 70 wt.% of the creamer-derived tea and 30 to 70 wt.% of the tea, such as 40 to 60 wt.% of the creamer-derived tea and 40 to 60 wt.% of the tea, such as 60 to 99 wt.% of the creamer-derived tea and 1 to 40 wt.% of the tea, such as 80 to 99 wt.% of the creamer-derived tea and 1 to 20 wt.% of the tea.
It should be noted that embodiments and features described in the context of one of the aspects of the invention are also applicable to the other aspects of the invention.
All patent and non-patent references cited in this application are hereby incorporated by reference in their entirety.
The invention will now be described in further detail in the following non-limiting examples.
Examples
Example 1
Method for providing tea creamer
Method of producing a composite material
Black tea was milled using a Frewitt hammer Mill (mesh size: 2mm), then mixed with preheated palm kernel oil and micronised using a wet sand Mill (Alpine Hydro-Mill90AHM) (T ═ 55 ℃, 1.7/1.9mm zirconia beads, 3000 RPM). At the same time, typically milk-added creamer ingredients (skim milk powder, milk fat, sodium phosphate, sodium tripolyphosphate, and sodium chloride) are mixed in water and placed in a container under agitation at 50 ℃.
The two mixtures were then mixed and stirred at 50 ℃ while sucrose was added. The final mixture was homogenized (APV-HTST) and pasteurized (APV-HTST at 85 ℃ for 5 seconds). The sterilized mixture was then spray dried (NIRO SD-6.3-N) at 160 ℃. Additional sugar was added to the dry finished product.
The above procedure was performed to prepare the compositions shown in table 3.
Table 3: creamer composition (content/6 g portion)
| Number of |
1 | 2 | 3 |
| REF(0％MT*) | 4％MT | 9％MT | |
| Micronized tea | 0g | 0.25g | 0.53g |
| Candy | 1g | 1g | 1g |
| Oil | 1.6g | 1.3g | 1.1g |
MT ═ micronized tea
The composition (variant 3 given in table 3) appeared as a smooth stable suspension. During drinking, the composition did not settle. The incorporation of micronized tea into the creamer also gives off the taste and aroma of the tea, in addition to improving mouthfeel.
Example 1A
Process for providing a creamer containing micronized tea particles
Method of producing a composite material
Black tea (Finlay Gokal, original india) was ground using a Frewitt hammer Mill (mesh size: 2mm), then mixed with preheated palm kernel oil and micronised using a wet sand Mill (Alpine Hydro-Mill90AHM) (T65 ℃, 1.7/1.9mm zirconia beads, 3000RPM, TS 55%). The particle size distribution after pre-milling is given in fig. 2A. After two passes through the sand mill, the size distribution of the micronized particles is characterized by d90,3Is 34 μm, i.e. 90% by mass of the particles are less than 34 μm in diameter, as shown in figure 2.
Then, the oil containing micronized tea particles was mixed with the monoglyceride DimodanTMAnd PanodanTM(Dupont corporation) mix.
At the same time, typically milk-added creamer ingredients (skim milk powder, milk fat, sodium phosphate, sodium tripolyphosphate, and sodium chloride) are mixed in water and placed in a container under agitation at 50 ℃.
Then, the oily component and the aqueous component were mixed and stirred at 50 ℃ while adding glucose syrup. The final mixture was homogenized (APV-HTST) and pasteurized (APV-HTST at 85 ℃ for 5 seconds). The sterilized mixture was then spray dried (NIRO SD-6.3-N) at 160 ℃. Additional sugar was added to the dry finished product.
The above procedure was performed to prepare the compositions shown in table 4.
Table 4: milk extractComposition (content/6 g portion material)
| Number of |
1 | 2 | 3 | 4 |
| REF(0％MT*) | 4％MT | 9％MT | 15％MT | |
| Micronized tea | 0g | 0.25g | 0.53g | 0.88g |
| Candy | 1g | 1g | 1g | 1g |
| Oil | 1.7g | 1.5g | 1.2g | 0.9g |
MT ═ micronized tea
Example 2
Use of creamers as tea enhancers
Method of producing a composite material
A milk-added creamer containing micronized tea particles prepared according to example 1 or example 1A may be added to a cup of tea (brewed separately).
Example 3
Use of creamers as beverage powders
Method of producing a composite material
A powdered milk creamer composition containing micronized tea particles (according to example 2, as given in table 3) is dry blended with sugar, soluble tea extract and indian tea aroma to produce a powdered beverage containing micronized tea (mixed tea powder).
A typical beverage powder composition comprises 45% creamer according to variant 4 in table 3, 15% soluble tea, 30% sugar and 10% milk powder. The obtained powder is filled into sachets and upon reconstitution with hot water an instant tea beverage is provided. In another use, the powdered beverage formulation is filled into a capsule and provides a tea beverage upon reconstitution with a beverage system (e.g., nescafe DolceGusto).
Sedimentation test
A 150mL sample of the beverage was poured into a cup at T60 ℃. The beverage was allowed to settle for 5 minutes and equilibrated using sedimentation: the sedimentation test was performed by measuring the quality of the sedimentation on the dipped plates in the cups, with a Mettler Toledo XP404S Excellence Plus from the Density kit Balance Link software version 4.02.
Results
The stability of the dispersion of micronized particles in the beverage formulation can be assessed by means of a sedimentation equilibrium, according to a continuous quantitative measurement of the sedimentation of the particles in the cup. The results are shown in FIG. 4. A sharp increase in the mass of settled tea particles (dry micronized tea particles dispersed into the beverage formulation) was observed in the reference sample, whereas the micronized tea in oil did not settle substantially within 5 minutes. No precipitation was found for the micronized tea in the oil sample.
Conclusion
The novel method of incorporating micronized tea into the creamer composition oil provides enhanced stability of the tea beverage.
Example 4
Use of creamers as Ready To Drink (RTD) beverages
Black tea (Finlay Gokal, original india) was ground using a Frewitt hammer Mill (mesh size: 2mm), then mixed with preheated palm kernel oil and micronised using a wet sand Mill (Alpine Hydro-Mill90AHM) (T65 ℃, 1.7/1.9mm zirconia beads, 3000RPM, TS 55%). The particle size distribution after pre-milling is given in fig. 2A. After two passes through the sand mill, the size distribution of the micronized particles is characterized by d90,3Is 34 μm, i.e. 90% by mass of the particles are less than 34 μm in diameter, as shown in figure 2.
At the same time, skim milk (95%) and sugar (5%) were mixed and placed in a vessel and stirred at 50 ℃. Then, the oily preparation and the aqueous preparation were mixed and stirred at 50 ℃. The final mixture was preheated (80 ℃), treated with direct steam-sparged UHT (5 seconds APV-HTST at 145 ℃), rapidly cooled to 80 ℃ and homogenized (APV-HTST).
The final liquid beverage contained 93.5% skim milk, 4% sugar, 2% fat and 0.5% micronized tea.
A reference tea RTD beverage of the same composition was prepared, wherein the tea was not added via the oil phase as described in the present invention, but was dry-milled and mixed into skim milk together with sugar. The particle size distribution of the reference dry-milled tea powder is shown in fig. 2A. Characterized in that d90,334 μm, as shown in FIG. 2.
Example 5
Method for providing a creamer containing micronized green tea particles
Method of producing a composite material
Green tea (zhejiang fried tea, native china) was milled using a Frewitt hammer Mill (mesh size: 2mm), then mixed with preheated palm kernel oil and micronized using a wet sand Mill (Alpine Hydro-Mill90AHM) (T65 ℃, 1.7/1.9mm zirconia beads, 3000RPM, TS 55%).
Then, the oil containing micronized tea particles was mixed with the monoglyceride DimodanTMAnd PanodanTM(Dupont corporation) mix.
At the same time, typically milk-added creamer ingredients (skim milk powder, milk fat, sodium phosphate, sodium tripolyphosphate, and sodium chloride) are mixed in water and placed in a container under agitation at 50 ℃.
Then, the oily component and the aqueous component were mixed and stirred at 50 ℃ while adding glucose syrup. The final mixture was homogenized (APV-HTST) and pasteurized (APV-HTST at 85 ℃ for 5 seconds). The sterilized mixture was then spray dried (NIRO SD-6.3-N) at 160 ℃. Additional sugar was added to the dry finished product.
The above procedure was performed to prepare the compositions shown in table 4.
Table 4: creamer composition (content/6 g portion)
MT ═ micronized tea
Example 6
Use of creamer as green tea beverage powder
Method of producing a composite material
A milk creamer composition containing micronized tea particles according to example 5 (as given in table 4) was dry blended with sugar, soluble green tea extract to prepare a beverage powder (green tea blend powder) containing micronized green tea.
A typical beverage powder composition comprises 45% creamer according to variant 3 in table 4, 15% soluble tea, 30% sugar and 10% milk powder. The obtained powder was filled into sachets and upon reconstitution with hot water an instant green tea beverage was provided. In another use, the powdered beverage formulation is filled into a capsule and the resulting tea beverage is provided for reconstitution with the aid of a beverage system (e.g., nescafe DolceGusto).
Claims (28)
1. A method for providing a tea creamer composition, the method comprising:
a) mixing an oil component with dry cut tea leaves in a first mixing step, wherein the first mixing step is accomplished by grinding to provide a first composition comprising micronized tea incorporated in the oil component, wherein the micronized tea has a mean diameter value Dv50 of less than 20 μm as measured by laser diffraction;
b) providing an aqueous creamer component;
c) in a second mixing step, mixing the first composition with the aqueous creamer component;
d) homogenizing the composition of step c) to provide an oil-in-water emulsion;
e) optionally, adding a sweetener source to the oil-in-water emulsion;
f) optionally, pasteurizing the oil-in-water emulsion;
g) optionally, drying the oil-in-water emulsion; and
h) a creamer composition is provided.
2. The method of claim 1, wherein the aqueous creamer component of step b) comprises sodium caseinate.
3. The method of claim 1, wherein
-adding one or more emulsifiers to the first composition in step a); and/or
-adding one or more emulsifiers to the aqueous creamer component in step b); and/or
-adding one or more emulsifiers during the mixing step c); and/or
-adding one or more emulsifiers during the homogenization step d).
4. The method of any one of claims 1-3, wherein one or more spices are added to the step a), wherein the spices comprise ginger, cardamom, cinnamon, pepper, or a combination thereof.
5. The method according to any one of claims 1-3, wherein the creamer component of step b) comprises protein.
6. The method of claim 5, wherein the protein is a milk protein.
7. The method of claim 6, wherein the milk protein is skim milk solids, caseinate and/or whey protein.
8. The method of claim 7, wherein the caseinate is sodium caseinate.
9. A tea creamer composition obtainable by the process of any of claims 1 to 8.
10. The tea creamer composition of claim 9, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is in the range of 0.01:1 to 2: 1.
11. The tea creamer composition of claim 10, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is between 0.05:1 and 2: 1.
12. The tea creamer composition of claim 10, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is between 0.1:1 and 2: 1.
13. The tea creamer composition of claim 10, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is between 0.1:1 and 1: 1.
14. The tea creamer composition of claim 10, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is between 0.4:1 and 1: 1.
15. The tea creamer composition of claim 10, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is between 0.6:1 and 1: 1.
16. The tea creamer composition of claim 10, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is between 0.8:1 and 1.
17. The tea creamer composition of claim 10, wherein the weight ratio between the amount of micronized tea incorporated into the oil and the amount of the oil is 1: 1.
18. The tea creamer composition of claim 9 comprising at least 5% (w/w) of the oil component comprising micronized tea therein.
19. The tea creamer composition of claim 18 comprising 5% to 50% of the oil component comprising micronized tea therein.
20. The tea creamer composition of claim 18 comprising 5% to 30% of the oil component comprising micronized tea therein.
21. The tea creamer composition of claim 18 comprising 5% to 20% of the oil component comprising micronized tea therein.
22. The tea creamer composition of claim 18 comprising 5% to 10% of the oil component comprising micronized tea therein.
23. The tea creamer composition of any of claims 9-22, comprising:
-5% to 50% (w/w) of an oil component comprising micronized tea incorporated therein, wherein the micronized tea comprises 2.5% to 60% of the total weight of the oil component comprising micronized tea incorporated therein; and
-one or more protein components.
24. The tea creamer composition of claim 23, wherein the one or more protein components comprise sodium caseinate.
25. The tea creamer composition of any of claims 9-22, comprising:
-5% to 50% (w/w) of an oil component comprising micronized tea incorporated therein, wherein the micronized tea comprises 2.5% to 60% of the total weight of the oil component comprising micronized tea incorporated therein;
-1-50% (w/w) of one or more protein components; and
-5% -70% (w/w) of a sugar source.
26. The tea creamer composition of claim 25, wherein the one or more protein components comprise sodium caseinate.
27. The tea creamer composition of claim 9, wherein the oil component is in an amount in the range of 5-40% (w/w), wherein the micronized tea comprises 2.5-60% of the total weight of the oil component in which micronized tea is contained.
28. Use of the tea creamer composition according to any of claims 9-27 in a tea beverage, a dessert, and a cake, wherein the tea beverage comprises a milk component.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP14164267.8 | 2014-04-10 | ||
| EP14164267 | 2014-04-10 | ||
| PCT/EP2015/056617 WO2015155024A1 (en) | 2014-04-10 | 2015-03-26 | Tea creamer compositions and uses thereof |
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| CN106163292A CN106163292A (en) | 2016-11-23 |
| CN106163292B true CN106163292B (en) | 2020-08-25 |
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| JP (1) | JP2017510279A (en) |
| CN (1) | CN106163292B (en) |
| MY (1) | MY181508A (en) |
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| JP6695148B2 (en) * | 2016-01-12 | 2020-05-20 | 株式会社福寿園 | Method for producing tea-containing composition and tea-containing composition |
| RU2757133C2 (en) * | 2016-02-04 | 2021-10-11 | Сосьете Де Продюи Нестле С.А. | Method for preparing whitener |
| CN109310104B (en) * | 2016-06-20 | 2022-08-26 | 雀巢产品有限公司 | Stable fat blends |
| JP7139575B2 (en) * | 2017-03-30 | 2022-09-21 | キリンホールディングス株式会社 | Beverage containing condensed phosphate |
| EP4013245A1 (en) * | 2019-08-15 | 2022-06-22 | Abbott Laboratories | Nutritional powder manufacturing process using micronization, and powder composition |
| WO2021165427A1 (en) * | 2020-02-21 | 2021-08-26 | Société des Produits Nestlé S.A. | Fat based powder with improved reconstitution properties |
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| GB8714974D0 (en) * | 1987-06-26 | 1987-08-05 | Unilever Plc | Food product |
| US5938693A (en) * | 1995-06-30 | 1999-08-17 | Philips Electronics North America Corporation | Moist heat in vapor form health and beauty therapeutic system |
| GB2334659A (en) * | 1998-02-26 | 1999-09-01 | Keith Spicer Limited | Agglomerated beverage composition |
| CN1465264A (en) * | 2002-06-19 | 2004-01-07 | 西藏圣岗实业有限公司 | Method for preparing microcapsule powder of instant buttered tea |
| JP4508729B2 (en) * | 2004-06-07 | 2010-07-21 | キリンビバレッジ株式会社 | Vegetable oil composition and beverage containing the same |
| US20070259022A1 (en) * | 2004-08-23 | 2007-11-08 | Molhuizen Henricus O F | Composition Comprising Statin |
| JP5260179B2 (en) * | 2008-08-13 | 2013-08-14 | 株式会社 伊藤園 | Method for producing catechin-dispersed oil and fat |
| WO2011069999A2 (en) * | 2009-12-11 | 2011-06-16 | Unilever Plc | Tea-based product |
| CN101971900A (en) * | 2010-09-25 | 2011-02-16 | 康祖明 | Mutton smell-free flavored butter tea and manufacturing method |
| CN102813000A (en) * | 2012-08-21 | 2012-12-12 | 李新玲 | Instant milk tea powder and preparation method thereof |
| CN102919361A (en) * | 2012-10-19 | 2013-02-13 | 山东大树生物工程技术有限公司 | Cheese milk tea powder and preparation method thereof |
| CN103652088B (en) * | 2013-11-18 | 2015-08-26 | 深圳市深宝技术中心有限公司 | A kind of processing method of novel solid milk tea |
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| PH12016501989A1 (en) | 2017-01-16 |
| PH12016501989B1 (en) | 2017-01-16 |
| CN106163292A (en) | 2016-11-23 |
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