DD156414A5 - PROCESS FOR TEA AROMATISATION - Google Patents

Abstract

Process for flavoring tea by using cyclodextrin inclusion complexes. For aromatization, a) granules are used which consist of one or more aroma-beta-cyclodextrin inclusion complexes, dextran and / or soluble starch and / or gum arabic and / or methylcellulose and / or linear dextrin and / or hydroxyethylcellulose and tealeaf powder and also glycerol and Water or b) a suspension is used which comprises one or more aroma-beta-cyclodextrin inclusion complexes, dextran and / or soluble starch and / or gum arabic and / or methylcellulose and / or linear dextrin and / or hydroxyethylcellulose and also glycerin and Water exists.

Description

14 403 55

Process for tea aromatization

field of use the Invention:

The present invention is a process for the flavoring of tea and teearomatisierende preparations.

Characteristic of the known technical solutions ;

Tea is largely sold without flavoring and consumers flavor the tea after preparation with lemon slices, Zintronensaft or with rum. A small part of the tea types is sold flavored. The aromatization is generally carried out by treating the volatile oil suitable for aromatization in an inert atmosphere, e.g. spray in a nitrogen atmosphere with a high pressure on the tea leaves. The so flavored tea leaves are sold in airtight packaging.

The flavored tea retains its aroma until the pack is opened, ie until the contents come into contact with air. The tea then loses its aroma within a short time by evaporation or oxidation processes. So these types of tea can only be sold in expensive, airtight packaging, not boiled in the popular form of pouches.

As known from HU-PS 174 699, the aromas can be protected from the adverse effects of the atmosphere by inclusion in a cyclodextrin complex. Inclusion in a complex eliminates the volatility of the aromatics and protects the predominantly readily oxidizable aroma molecules from the oxidizing action of the atmosphere.

In order to satisfy the demand for flavored teabags, it would be possible to blend the flavoring agents used in the flavoring in the form of their cyclodextrin inclusion complexes before bottling with the tea leaves. This could protect the flavor and make tea of any flavor.

No difficulty is caused by the fact that the tea leaves contain the flavoring agent in the form of a cycloextrin complex before cooking, since the action of the hot water releases the flavoring agent from the complex.

The fine grain size of the complexes is a disadvantage in Teearomatisierung with cyclodextrin inclusion complexes.

Although the fine grain size made it easier to mix the aroma complex with the tea leaves, the mixture separated in the filling machine. The grain size of the aroma complex is 19-20, U, the specific volume is about 1.5 cm / g These values differ significantly from the grain size 750 ₇ u of the tea leaves and the specific volume of about 3 cm / g of the tea leaves. The separation was caused by vibrations of the machine.

Object of the invention:

The aim of the invention is the removal of the o.g. Disadvantage.

Presentation of the essence of the invention :

According to the invention, tea leaves may be flavored with aroma cyclodextrin complex cp by aromatization

a) an air-moist granules having a grain size of 0.5-1.0 φφ of a homogeneous paste used in an amount of 1-30 parts by weight 5-40 parts by weight of dextran and / or 5-40 parts by weight more soluble Starch and / or 5-40 parts by weight of gum arabic and / or 5-40 parts by weight of methylcellulose and / or 5-40 parts by weight of linear dextrin and / or 5-40 parts by weight of hydroxyethyl cellulose and 0-100 wt. Parts of tea leaf powder and 0-15 parts by weight of glycerine and 5-40 parts by weight of water (for pasty consistency

sufficient) or contains

b) used in an amount of 2-10 parts by weight of a suspension, the

10-35 parts by weight of one or more flavor β-cyclodextrin inclusion complexes

2-12 parts by weight of dextran and / or 2-12 parts by weight of soluble starch and / or 2-12 parts by weight of gum arabic and / or 2-12 parts by weight of methylcellulose and / or 2-12 parts by weight of linear dextrin and / or / or 2-12 parts by weight of hydroxyethyl cellulose and

0- 3 parts by weight of glycerol and 50-88 parts by weight of water.

The o.g. In accordance with the invention, sizes rapidly and completely dissolve in hot water, changing color and color

-A-

the translucency of the tea not and give next to the own flavor no other taste.

The inventively used ßindestoffe (dextran, dextrin, soluble starch, gum arabic, methyl cellulose, hydroxyethyl cellulose) do not affect the production of the tea. The cements dissolve in hot water without affecting the color and translucency of the tea and giving the tea's flavor without any further flavor or aroma.

The total amount of dextran used as a binder and / or soluble starch and / or gum arabic and / or methyl cellulose and / or linear dextrin and / or hydroxyethyl cellulose in the granules is preferably 20-30 parts by weight based on 100 parts by weight of flavor component.

In the preparations according to the invention, the binding substances can be used alone or in combination.

It works well with dextran.

From the aesthetic point of view, it is advantageous if the color of the granules is similar to the color of the tea leaves. The granules can be dyed with powdered tea leaves.

The granules according to the invention are prepared by preparing a solid mixture from the flavoring component, from a solid binder and, if desired, from tea leaf powder and admixing glycerine and water in a kneading machine. After homogenization of the mixture, the resulting paste-like mass is granulated, dried, ground and the fraction with a particle size of 0.5-1 mm sieved. The larger granules are ground again, the smaller ones are re-used with little water.

kneads, granulated, dried and ground. As a result, the entire amount of the mixture is converted into a granulate of the desired particle size. The specific volume of the granules corresponds to the specific volume of the tea leaves and the previously observed separation (HU-PS 174 699) is not observed when shaking the flavoring mixture. The tea aerated with the suspension according to the invention is also stable. The binder of the suspension fixes the aromatizing inclusion complexes on the tea leaves.

As Arorga-.beta.-cyclodextrin inclusion complexes, the aormatizing preparations according to the invention preferably contain inclusion complexes of bergamot oil, oasmin oil, lemon oil and anisole and can be added separately or in combination.

The preparation of inclusion complexes is known from HU-PS 174,699. Then added to the warm vväßrigen-alcoholic solution of the ß-cyclodextrin with stirring the entrapped in the complex volatile oil or an ethanolic or ethereal ethereal solution thereof. Upon cooling of the reaction mixture, the crystalline inclusion complex of the corresponding volatile oil precipitates.

The further details of the invention are shown in the following examples without limiting the invention to the examples.

EXAMPLES

Example Ъ

In a kneading machine you prepare a paste-like mass while you

250 g Bergamot oil-β-cyclodextrin inclusion complex, 50 g dextrin (average molecular weight: 43,000) 25 ml glycerol and 25 ml water used.

The resulting mass is granulated at room temperature and dried. The dry granules are ground and fractionated on a sieve. The fraction of grain size of 0.5-1 mm can be mixed with the tea leaves. The fraction with a larger grain size is ground again, whereas the smaller particle size fraction is kneaded, granulated, ground and fractionated by the addition of a small amount of water 330 g of a granulate containing 76% by weight of bergamot oil complex are obtained.

Example 2

The procedure is as described in Example 1, except that 250 g of bergamot oil-β-cyclodextrin inclusion complex are replaced by 250 g of oasmin oil-β-cyclodextrin inclusion complex.

Example 3

The procedure is as described in Example 1, except that 250 g of bergamot oil-β-cyclodextrin inclusion complex are replaced by 250 g of peppermint oil-β-cyclodextrin inclusion complex.

Example 4

The procedure is as described in Example 1, but 250 g Bergamottäö-ß-cyclodextrin inclusion complex by

250 g of citrus oil-β-cyclodextrin inclusion complex replaced.

Be i spi e1 5

The procedure is as described in Example 1, except that 250 ml of bergamot oil-β-cyclodextrin inclusion complex are replaced by 250 g of anisole-β-cyclodextrin inclusion complex.

Example 6

In a kneading machine to prepare a paste-like mass, where

25 g of bergamot oil-β-cyclodextrin inclusion complex, 2.5 g of dextran,

4 g dextrin, 0.5 g glycerin and

6 ml of water used.

The mass obtained is further processed as described in Example 1 to granules.

A similar result is obtained by using the same amount of gum arabic, soluble starch, hydroxyethylcellulosic or a mixture thereof instead of dextran or dextrin.

Example 7

In a kneading machine to prepare a paste-like mass

15 g of bergamot oil-β-cyclodextrin inclusion complex, 15 g of tea leaf powder, 6 g of dextran,

3 ml of glycerin and

15 ml of water.

The mass obtained is processed as indicated in Example 1. This gives 40 g of a 37.5 wt.% Brown-gray bergamot oil-.beta.-cyclodextrin inclusion complex containing granules.

Example 8

100 kg tea leaves for tea bags and 2 kg of a granulate prepared according to Example 2 are mixed and the mixture is filled by means of a suitable machine in filter bags. Each bag is filled with 1.5 g of tea mixture.

Flavored tea is made from the remaining granules in a similar way. The amount of granules below iwrd calculated on 100 kg of tea leaves used: 8 kg Bergamot oil granules (prepared according to examples

1, б or 7) or 20 kg of lemon oil granulate (prepared according to Example 4)

or 4 kg of peppermint oil granules (prepared according to Example

3.) or 4 kg aniseed granules (prepared according to Example 5).

Flavored teas were stored in filter bags in a carton (not hermetically sealed) for 1 h at room temperature. The subsequent instrumental and sensory examinations showed the same flavor and aromatizing effect as in the case of the fresh preparation.

Example 9

A suspension is prepared from 2.8 g oasmin oil-β-cyclodextrin inclusion complex, 0.56 g dextran (43000 average molecular weight), 0.28 g glycerol and 6 ml water.

28 g of tea leaves for filter bags are mixed in a laboratory granulator and sprayed with a small atomizer, the suspension in a nitrogen atom on the tea leaves. The sprayed tea leaves are dried while blowing in air with constant stirring.

The obtained flavoring tea leaves are useful for the production of tea bags by means of a suitable machine.

Example IO

The procedure is as in Example 9, but instead of 0.56 g of dextran, 0.56 g of water-soluble starch are used to prepare the suspension. The suspension is sprayed with compressed air on the tea leaves.

Example 1.1

A suspension is prepared from 2.8 g of olamine oil-β-cyclodextrin inclusion complex, 0.84 g of linear dextrin, 0.28 g of glycerol and 6 ml of water. 28 g tea leaves for filter bags are mixed in a laboratory granulator and sprayed with a small atomizer, the suspension with compressed air on the tea leaves. The sprayed tea leaves are dried while blowing in air with constant stirring.

The resulting flavored tea leaves are useful for making tea bags by means of a suitable machine.

Example 12 A suspension of 25 g of lemon oil-β-cyclodextrin is added.

Inclusion complex, 3 g dextran, 3 g linear dextrin, 0.25 g glycerol and 44 ml water.

The suspension obtained is sprayed onto 250 g of tea leaves, as indicated in Example 9.

Example 13

The procedure is as described in Example 9, except that instead of 2.8 g oasminoil-.beta.-cyclodextrin inclusion complex, 2.0 g of bergamot oil-.beta.-cyclodextrin inclusion complex or 2.2 g of peppermint oil .beta.-cyclodextrin inclusion complex or 3.2 g of anisole-β-cyclodextrin inclusion complex.

The flavored tea preparations prepared according to the invention are filled into filter bags and stored in cardboard boxes.

Claims (2)

Claim for invention Anspruch [en] A process for teaorizing by the use of aroma-cyclodextrin inclusion complexes, characterized in that it is used for flavoring a) uses a humid granules of grain size of 0.5-1.0 mm of a homogeneous paste, in an amount of 1-30 parts by weight 100 parts by weight of one or more flavor β-cyclodextrin inclusion complexes 5-40 parts by weight of dextran and / or 5-40 parts by weight of soluble starch and / or 5-40 parts by weight of gum arabic and / or 5-40 parts by weight of methylcellulose and / or 5-40 parts by weight of linear dextrin and / or 5-40 parts by weight of hydroxyethyl cellulose and 0-100 parts by weight of tea leaf powder and 0-15 parts by weight of glycerol and 5-40 parts by weight of water (sufficient for the paste consistency) contains or b) used in an amount of 2-10 parts by weight of a suspension, the 10-35 parts by weight or more flavor β-cyclodextrin Inclusion complexes, 2-12 parts by weight of dextran and / or 2-12 parts by weight of soluble starch and / or 2-12 parts by weight of gum arabic and / or 2-12 parts by weight of methylcellulose and / or 2-12 parts by weight of linear dextrin and / or or 2-12 parts by weight of hydroxyethyl cellulose and 0-3 parts by weight of glycerin and 50-S3 parts by weight of water. 2., Process according to item 1, characterized in that the tea leaves are first dried to atmospheric moisture.