CN1719978A - A process for preparation of spiced tea concentrate and products thereof - Google Patents
A process for preparation of spiced tea concentrate and products thereof Download PDFInfo
- Publication number
- CN1719978A CN1719978A CN02830158.7A CN02830158A CN1719978A CN 1719978 A CN1719978 A CN 1719978A CN 02830158 A CN02830158 A CN 02830158A CN 1719978 A CN1719978 A CN 1719978A
- Authority
- CN
- China
- Prior art keywords
- tea
- concentrate
- water
- extraction
- spiced
- 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.)
- Granted
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
Abstract
This invention relates to a process for preparation of spiced tea concentrate and products thereof, useful in beverage preparation using black tea and approved food grade spice extractives. The spiced tea concentrate comprises black tea extract, 475 to 660 ppm sodium benzoate, 0,1-0,3% hetero polysaccharide and 0,18-0,4% liquid spice flavour.
Description
Invention field
The present invention relates to a kind of method for preparing spiced tea concentrate and products thereof.This method has been described especially and has been used the food-grade spice extract of black tea and approval to prepare the method for spiced tea concentrate and the application in beverage preparation thereof.
Background and prior art
The tea producing country (870,000 tons) that India is still not maximum in the world, and be maximum tea country of consumption.Consumption tea mainly is because it has the characteristic of refreshing oneself.Nearest discovering belong to component in the tea with several biologically active characteristics, and this has further increased tea popular as beverage.The tea consumer pays close attention at present and makes things convenient for tea product, and this product can substitute time-consuming tea preparation process, and does not lose its sensible quality.The present invention has stepped a step towards this target, produces the tea product that makes things convenient for that has spices fragrance concurrently.
With reference to the U.S. Patent No. 5258188 (1993) of Barmentlo Bart etc., wherein described and a kind ofly used tannase to handle and ultrafiltration prepares the method for tea extraction.This invention is different with the present invention to be extraction step, and also spices is not attached in the tea extraction, and this spices can increase the sensible quality of the tea beverage of making.
With reference to the U.S. Patent No. H1 of Eknayake etc., 628 (1997), the method for producing tea extraction is wherein disclosed, this method comprises that water extracts, and extract is mixed with the solution that contains albumen, with extract acidifying and the sediment that separates formation.Tea extraction bitter taste that generates and astringent taste reduce, and this is a shortcoming of this invention.The present invention has kept these gratifying hardship and puckery characteristics that belongs to the feature of tea.Its processing method is quite different with the present invention, and the raw material that uses is a green tea.
Also, the anticorrisive agent and the spices system that are used for tea beverage have been described wherein with reference to the U.S. Patent No. 6042861 (2000) of Anslow etc.This system contains cinnamic acid or its acid derivative and acidulant, is lower than 4.5 to keep pH.This tea extraction contains and is no more than 3% tea solid, compares very little with the present invention 23% tea solid.This invention and difference of the present invention are the multiple of concentration and use cinnamic acid/other weak acid as anticorrisive agent.
Goal of the invention
Main purpose of the present invention provides a kind of method for preparing spiced tea concentrate and products thereof.
Another object of the present invention provides a kind of composition of mixing material spices.
Detailed Description Of The Invention
Accordingly, the invention provides a kind of method for preparing spiced tea concentrate and products thereof, described method may further comprise the steps:
A. water is regulated black tea or tea extraction, makes its concentration 5-13 ° of Brix scope;
B. the tea that mixes up is transferred in the column extractor with heater;
C. damp and hot adjusting material (70-80 ℃) 20-40 minute;
D. use boiling water in 80-95 ℃ temperature range, to repeat at least to extract four times, at every turn between 10 to 60 minutes;
E. merge extract;
F. add anticorrisive agent and heteroglycan, stir the mixture;
G. in addition, add the liquid perfume composition, thoroughly mix; And
H. tea concentrate is packed into aseptic glass/PET bottle and packing stores at ambient temperature,
In an embodiment of the present invention, the ratio of black tea/tea extraction and water is in the scope of 0.4 to 2.2 weight %.
In another embodiment, in 20-35 ℃ temperature range, finished the adjusting of tea extraction and water at 10-60 minute,
In another embodiment, extract, make water or steam as indirect means with heater.
In another embodiment, in the step (c) amount of used boiling water be tea extraction 0.5-2 doubly.
In another embodiment, the concentration that merges extract is approximately 10-25 ° of Brix, and pH is between 4.0 to 4.95.
In another embodiment, the anticorrisive agent that uses is Sodium Benzoate.The amount of the anticorrisive agent that uses is between 300-600PPM.
In another embodiment, the heteroglycan of use is in the scope of 0.02-0.2%.
In another embodiment, in order to obtain uniform mixture, the mixture that contains anticorrisive agent and heteroglycan in the step (f) stirs with 1000 to 15000rpm speed.
In another embodiment, the amount of the liquid perfume of use is 0.05 to 1.0% of tea extraction/black tea total amount of using.
Provide the liquid perfume composition in the another embodiment of the present invention, it contains:
I. cloves oil 1.5-3.0ml
Ii. cinnamon oil 1.0-5.0ml
Iii. mace oil resin (Oleoresin Nutmeg) 1.0-3.0g
Iv. oleoresin ginger 10.0-25.0g
V cardamom oil 0.5-1.5ml
Vi black pepper oleoresin (Oleoresin black pepper) 2.5-4.0g
Vii propane diols 82-125ml
viiiTween 0.01-0.9ml
Among the present invention another embodiment about the method for preparing the liquid perfume mixture, this mixture has following composition:
I. cloves oil 1.5-3.0ml
Ii. cinnamon oil 1.0-5.0ml
Iii. mace oil resin 1.0-3.0g
Iv. oleoresin ginger 10.0-25.0g
V cardamom oil 0.5-1.5ml
Vi black pepper oleoresin 2.5-4.0g
Vii propane diols 82-125ml
ViiiTween 0.01-0.9ml, and
Described method comprises uses agitator mixing mentioned component.
In another embodiment, described spiced tea concentrate can be with hot/cold water (adding or not sugaring) and is diluted with milk alternatively and make tea beverage.
In another embodiment, the tea beverage of preparation 100 to 150ml, the consumption of spiced tea concentrate is in 2 to 10ml scope.
The desired sugars amount is in the scope of 4-12gm, and milk is in the scope of 15-40ml.
In an embodiment of the present invention, water/tea just extract (5-13 ° of Brix) is regulated tea with the ratio ranges of 0.4-2.2, damp and hot adjusting in extractor (70-80 ℃), add boiling water with the ratio of 0.4-2.2 and extract (80-92 ℃) in four stages, collect extract and merge, then add anticorrisive agent (300-600ppm) and heteroglycan/emulsifying agent.
In another embodiment of the present invention, can add the given formulations of liquid spice mixt that has of 0.05-0.4ml% preparation to tea concentrate, be used to prepare various tea beverage.
Illustrate the method for the spiced tea concentrate of preparation in the flow chart below
The novelty of this method is extracting method, makes that the solids content in the tea concentrate increases to 23 ° of Brix, also is to add the spice mixt of preparation, the sensation quality of its increase tea beverage and convenient.
Provide the following examples with illustrating method of the present invention, therefore should not be interpreted as limiting the scope of the invention.
Embodiment 1
Water (1: 1) is regulated black tea (2.8Kg) 30 minutes, and packing into can provide in the S.S. column extractor that makes water or steam indirect.Carry out damp and hot adjusting (60-80 ℃, 30 minutes), add boiling water (4L in four stages, 2L, 2L and 2L), kept each time 10-15 minute, collect the extract of quadravalence section,, merge extract except total soluble solids is the dilution tea extraction (reservation) of 10 ° of Brix.Total soluble solids of the extract that obtains (2.4L) is 18 ° of Brix, and pH is 4.89.The benzoic acid that adds 550ppm in this tea concentrate is received and 0.2% heteroglycan, fully stirs with blending constituent.The liquid perfume mixture that adds 0.32ml% in the tea concentrate of this preparation uses agitator with 10, and the speed of 000rpm is fully mixed.
With heat or cold water, add 10g sugar this spiced tea concentrate of 5ml is diluted to 100ml, obtain salubrious black tea drinks.
The liquid perfume mixture:
Cloves oil 1.6ml
Cinnamon oil 2.0ml
Mace oil resin 2.0g
Oleoresin ginger 16.0g
Cardamom oil 0.5ml
Black pepper oleoresin 2.5g
Propane diols 90.38ml
Tween60 0.02ml
Embodiment 2
With black tea (4Kg) and rare tea extraction (10 ° of Brix) with 1Kg: 1 liter rate regulation 40 minutes, in the column extractor of packing into.Carry out damp and hot adjusting (70-80 ℃, 40 minutes), then add 4L in four stages respectively, 2L, 2L, 3L boiling water extracts, and be 10-20 minute the time of contact in the leaching process, collects and merging extract (except low total soluble solids extract).Total soluble solids of the merging extract (4.2L) that obtains is 23 ° of Brix, and pH is 4.95.To the Sodium Benzoate that wherein adds 550ppm, 0.2% heteroglycan and the liquid perfume mixture of 0.18ml%, use agitator with 15,000rpm fully stirs.
Milk that use is boiled and hot water should be diluted to 100ml by spiced tea concentrate (4ml), obtained having the hot tea beverage of salubrious fragrance and very gratifying taste characteristic.
Claims (16)
1. spiced tea concentrate comprises:
I) black tea/tea extraction is 2.0 to 4.5 liters
Ii) Sodium Benzoate 475 is to 600PPM
Iii) heteroglycan 0.1-0.3 weight %; And
Iv) liquid perfume 0.18-0.4 weight %.
2. method for preparing spiced tea concentrate and products thereof, described method comprises the following steps:
A. water is regulated black tea or tea extraction, makes its concentration in the scope of 5-13 ° of Brix;
B. the tea of modulation is transferred in the column extractor with heater;
C. damp and hot adjusting material (70-80 ℃) 20-40 minute,
D. use boiling water to repeat to extract in 80-95 ℃ temperature range four times, the time is between 10 to 60 minutes;
E. merge extract;
F. add anticorrisive agent and heteroglycan, stir the mixture;
G. in addition, add the liquid perfume composition, fully stir; And
H. tea concentrate is packed in aseptic glass/PET bottle and pack, store at ambient temperature.
3. method as claimed in claim 2, wherein the ratio of middle black tea/tea extraction of step (a) and water is between 0.4-2.2 weight %.
4. method as claimed in claim 2 is wherein regulated tea extraction and water 10-60 minute in 20-35 ℃ temperature range in the step (a).
5. method as claimed in claim 2, wherein in the step (b), extractor provides heater, is used to make water or steam indirect.
6. method as claimed in claim 2, wherein, in the step (d), the amount of the boiling water that uses is as between 0.5 to 2 times of tea extraction.
7. method as claimed in claim 2, wherein in the step (e), the concentration of the extract of merging is approximately 10-25 ° of Brix, and pH is between 4.0 to 4.95.
8. method as claimed in claim 2, wherein in the step (f), the anticorrisive agent of use is the Sodium Benzoate in the 300-600PPM scope.
9. method as claimed in claim 2, wherein the amount of the heteroglycan that uses in the step (f) is in the scope of 0.02-0.2%.
10. method as claimed in claim 2 wherein in order to obtain uniform mixture, stirs the mixture that contains anticorrisive agent and heteroglycan in the step (f) with 1000 to 15000rpm speed.
11. method as claimed in claim 2, wherein in the step (g), the amount of the liquid perfume of use is 0.05 to 1.0% of total tea extraction/black tea of using.
12. method as claimed in claim 2, in step (g), wherein the liquid perfume composition comprises:
I. cloves oil 1.5-3.0ml
Ii. cinnamon oil 1.0-5.0ml
Iii. mace oil resin 1.0-3.0g
Iv. oleoresin ginger 10.0-25.0g
V. cardamom oil 0.5-1.5ml
Vi. black pepper oleoresin 2.5-4.0g
Vii. propane diols 82-125ml
viii.Tween 0.01-0.9ml。
13. method as claimed in claim 12 wherein uses agitator to mix described composition to prepare described composition.
14. method as claimed in claim 12, wherein, described spiced tea concentrate can dilute with hot/cold water makes tea beverage, wherein can add or not sugaring and add or not with milk.
15. method as claimed in claim 14 wherein in order to prepare tea beverage, whenever obtains 100 to 150ml tea beverage, the amount of the liquid perfume concentrate of use is in 2 to 10ml scope.
16. method as claimed in claim 12 wherein, adds the given formulations of liquid spice mixt that has of 0.05-0.4ml% preparation in the tea concentrate, can be used to prepare various tea beverage.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2002/005388 WO2004054379A1 (en) | 2002-12-16 | 2002-12-16 | A process for preparation of spiced tea concentrate and products thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1719978A true CN1719978A (en) | 2006-01-11 |
| CN100553469C CN100553469C (en) | 2009-10-28 |
Family
ID=32587391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB028301587A Expired - Lifetime CN100553469C (en) | 2002-12-16 | 2002-12-16 | A kind of method for preparing spiced tea concentrate and products thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN100553469C (en) |
| AU (1) | AU2002348809A1 (en) |
| WO (1) | WO2004054379A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090169654A1 (en) * | 2007-12-14 | 2009-07-02 | Conopco, Inc. D/B/A Unilever | Tea composition and process for the manufacture thereof |
| US8257769B2 (en) | 2007-12-14 | 2012-09-04 | Conopco, Inc. | Process for recovering volatile tea compounds |
| JP6114278B2 (en) | 2011-09-09 | 2017-04-12 | クラフト・フーヅ・グループ・ブランヅ リミテッド ライアビリティ カンパニー | Boiled beverage concentrate storable at room temperature and method for preparing the same |
| RU2726030C2 (en) | 2014-07-03 | 2020-07-08 | Крафт Фудс Груп Брэндс Ллк | Concentrates with low water content for coffee and tea beverages preparation and methods of their production |
| CN110097273A (en) * | 2019-04-25 | 2019-08-06 | 广东壹零捌茶业科技有限公司 | The organoleptic evaluation method for adjusting the pre-treating method drunk tea and tune to drink tea |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE538319A (en) * | ||||
| US1854062A (en) * | 1930-04-21 | 1932-04-12 | Sprague Warner & Company | Process for producing alpha beverage syrup tea |
| US2963368A (en) * | 1958-05-28 | 1960-12-06 | Kwik Kafe Coffee Processors Of | Method of producing a tea concentrate |
| US3113028A (en) * | 1961-02-24 | 1963-12-03 | Rand Dev Corp | Tea concentrate and method of making same |
| US4748033A (en) * | 1986-05-07 | 1988-05-31 | The Procter & Gamble Company | Tea concentrate having freeze thaw stability and enhanced cold water solubility |
| ATE128329T1 (en) * | 1991-02-27 | 1995-10-15 | World Trust Investment Sa | PRODUCTION PROCESS OF A LIQUID, SINGLE-PHASE, STERILIZED ESSENTIAL OIL-BASED CONCENTRATE FOR PREPARATION OF WARM OR COLD INSTANT HERBAL TEA. |
| ATE153220T1 (en) * | 1992-12-22 | 1997-06-15 | Unilever Nv | METHOD FOR PRODUCING COLD WATER SOLUBLE AND COLD STABLE READY TO DRINK TEA |
| US6022576A (en) * | 1997-10-28 | 2000-02-08 | Lipton, Division Of Conopco, Inc. | Flavoring materials for use in tea containing beverages |
| US6423361B1 (en) * | 1999-02-12 | 2002-07-23 | Lipton, Division Of Conopco, Inc. | Heated dilution water |
| US6361812B1 (en) * | 1999-11-18 | 2002-03-26 | The Procter & Gamble Co. | Products comprising an isothiocyanate preservative system and methods of their use |
| GB0011675D0 (en) * | 2000-05-15 | 2000-07-05 | Unilever Plc | Ambient stable beverage |
| GB0011674D0 (en) * | 2000-05-15 | 2000-07-05 | Unilever Plc | Ambient stable beverage |
-
2002
- 2002-12-16 CN CNB028301587A patent/CN100553469C/en not_active Expired - Lifetime
- 2002-12-16 AU AU2002348809A patent/AU2002348809A1/en not_active Abandoned
- 2002-12-16 WO PCT/IB2002/005388 patent/WO2004054379A1/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564332A (en) * | 2012-07-18 | 2014-02-12 | 阳添才 | Preparation process for wet rice vermicelli with long shelf life |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2004054379A1 (en) | 2004-07-01 |
| AU2002348809A1 (en) | 2004-07-09 |
| CN100553469C (en) | 2009-10-28 |
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| C10 | Entry into substantive examination | ||
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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20091028 |
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| CX01 | Expiry of patent term |