FR2484205A1 - AROMATIZING SUSPENSION FOR THE TEA AND PROCESS FOR THE AROMATISATION OF THE - Google Patents

Abstract

THE PRESENT INVENTION CONCERNS A FLAVORING SUSPENSION FOR TEA AND A PROCESS FOR FLAVORING TEA. THE SUSPENSION INCLUDES: 10 TO 35 PARTS BY WEIGHT OF ONE OR MORE AROME-BETA-CYCLODEXTRIN INCLUSION COMPLEXES, 2 TO 12 PARTS BY WEIGHT OF DEXTRANE AND OR 2 TO 12 PARTS BY WEIGHT OF SOLUBLE STARCH AND OR 2 TO 12 PARTS BY ACACIA GUM WEIGHT AND OR 2 TO 12 PARTS BY WEIGHT OF METHYLCELLULOSE AND OR 2 TO 12 PARTS BY WEIGHT OF HYDROXYETHYLCELLULOSE AND OR 2 TO 12 PARTS BY WEIGHT OF LINEAR DEXTRIN AND 0 TO 3 PARTS BY WEIGHT OF GLYCEROL AND 55 TO 88 PARTS BY WEIGHT OF WATER. APPLICATION TO THE FLAVORING OF TEA.

Description

The present invention relates to compositions

  flavoring agents for tea and a process for flavoring

tea.

  The majority of teas are in commerce without aromatization and

  ripen the tea themselves by adding slices of

  tron or rum with prepared tea. A small fraction of the teas are sold flavored. The aromatisation is carried out

  usually by spraying the volatile oil of the aromatic

  tying on tea leaves in an inert atmosphere, such as nitrogen under high pressure. The leaves of

  flavored tea are then sold in sealed packaging.

the.

  These flavored teas retain their aroma

  that the tea box is open, that is to say until the tea is brought into contact with the air. Soon after, teas lose their aroma as a result of evaporation and oxidation processes. These teas can therefore only be sold in expensive sealed packages, but

  can not be sold in the current form in sachets.

  Hungarian Patent No. 174,699 states that flavoring substances can be protected from adverse effects of the atmosphere by enclosing them in cyclodextrin complexes. The inclusion complex has the effect of ending the volatility of the aroma and

  protects the easily oxidizable aroma molecule from

oxidation of the atmosphere.

  To meet the need for aromatic tea blends

  matted that can be provided in the form of sachets, it seems that it offers a solution, namely to mix

  aroma substances in the form of complex

  clusion of cyclodextrin with the tea leaves before

distribute them in the sachets.

  Thus the aroma substances could be

  tegées and one could prepare various flavor teas.

  No difficulty would arise from the fact that the leaves of

  The tea contains the aroma in the form of a cyclo-

  -dextrin before boiling because the aroma is released from the

  complex under the effect of hot water.

  The aromatization of tea with the complex of

  cyclodextrin has one drawback:

  small particle size of the complex.

  Although the fine particle size facilitates the mixing of the aromatic complex with the tea leaves, the mixture separates in the machine where it is prepared.

  the bags. The particle size of the aromatic complex

  that is 18-20 u and its specific volume is about 1.5 cm3 / g. However, the particle size of the tea leaves is 750 p and their specific volume is

  3 cm3 / g, values that are quite different. The separation

  This is facilitated by the oscillation of the machine.

  The aromatization of tea leaves with

  cyclodextrin plex is carried out according to the invention in

  parant a flavoring composition a) containing from 1 to 30% by weight of a granulate consisting of

  100 parts by weight of one or more additives

  areamine-beta-cyclodextrin at 40 parts by weight of dextran and / or 40 parts by weight of soluble starch and / or 40 parts by weight of acacia gum and / or 5 to 40 parts by weight of methyl- cellulose and / or 40 parts by weight of linear dextrin and / or 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 parts by weight of water (enough to have a paste consistency), dried to have a homogeneous air moist paste with a particle size of 0.3-1 mm or b) containing a quantity of 2 to 10% by weight of a suspension consisting of 10 to 35

  parts by weight of one or more aroma-beta complexes

  cyclodextrin 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 acacia gum 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

to 88 parts by weight of water.

  The granules according to the invention dissolve

  quickly and completely in hot water and do not change

  not the color, the light permeability of the

  tea and, apart from the aroma, do not add taste or

  added flavor to the taste or flavor of the tea.

  Binding agents according to the invention, for example

  dextran, dextrin, soluble starch, gum

  cacia, methyl cellulose, hydroxyethyl cellulose, do not influence the preparation of tea. The above components dissolve in hot water without changing the

  color or permeability to tea light and do not change

  not his aroma. The aroma dissolves in hot water

and is released.

  The total amount of dextran and / or soluble starch and / or acacia gum and / or methyl cellulose and / or linear dextrin and / or hydroxyethyl cellulose

  used as a binding agent in the granulate is preferably

  from 20 to 30 parts by weight per 100 parts of

aromatic component.

  Binders can be used separately

in combination or in combination.

  Dextran is particularly preferred.

  From an aesthetic point of view it can be interesting

  the color of the granulate is similar to that of the

  tea leaves. The granule can be colored with the pus-

  of tea leaves obtained from the disintegrated

gration of tea leaves.

  The granulate according to the invention can be prepared in

  preparing a solid mixture from the aromatic component

  solid binding agent and possibly from

  tea leaf dust and add glycerol

  rol and water in a kneading machine. After homoge

  The pellet is granulated, dried and ground and sieved to a particle size fraction of 0.5-1 mm. We still grind the biggest particles

  while the smallest granules are kneaded

  to add a small amount of water, then

nule, dry and crush.

  So the whole mix can be turned into a

  granulate having the desired particle size.

  The specific volume of the granules according to the invention

  This corresponds to the specific volume of the tea leaves and thus when stirring the flavored mixture (eg in

  the machine for preparing the bags) the previous separation

  observed (Hungarian Patent No. 174,699) does not occur. Tea flavored with the suspension according to the invention is just as stable. The binding agent of the suspension fixes the flavoring inclusion complex on

tea leaves.

  In flavoring compositions according to the

  In the preferred embodiment, aroma-beta-cyclodextrin inclusion complex may be used for bergamot oil, jasmine oil, peppermint oil,

  lemon and anise oil, separately or in combination with

  its necessary to obtain the particular aroma desired.

  The preparation of the inclusion complexes is de-

  in the Hungarian Patent No. 174,699. According to this

  ference, the volatile oil is mixed to be included in a

  complex, or one of its solutions in ethanol or

  ethyl ether, to a hot aqueous alcoholic solution

  beta-cyclodextrin while shaking. After cooling

  volatile oil inclusion complex crystals

  correspondents precipitate from the solution.

  Further details of the invention can be found in

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  the following examples, which are purely illustrative and not

tative.

Example 1

  A pasty mass is prepared in a kneading machine using

  250 g inclusion complex bergamot-beta oil

  cyclodextrin o dextran (average molecular weight 43,000) ml of glycerol and

25 ml of water.

  The resulting mass is granulated at room temperature and dried. The dry granulate is crushed and

  fractionate on a sieve. The fraction of particular size

  0.5-1.0 mm is applicable for the preparation of a tea mixture. The larger particle size fraction is further comminuted while the particle size fraction smaller than 0.5 mm is kneaded by adding a small amount of water; the mass is granulated,

  it is dried, crushed and fractionated. Thus,

  the entire mixture is transformed into a fraction

  having the desired particle size. 330 g are obtained.

  a granulate containing 75% by weight of oil complex

of bergamot.

Example 2

  It is possible to proceed as described in Example 1, but 250 g of bergamot-beta-cyclodextrin oil inclusion complex are replaced with 250 g of complex.

  inclusion of jasmine-beta-cyclodextrin oil.

Example 3

  We can proceed as in example 1 but we

  replaces 250 g of bergamot oil inclusion complex

  beta-cyclodextrin per 150 g of oil inclusion complex

  peppermint-beta-cyclodextrin.

Example 4

  It is possible to proceed as described in Example 1, but 250 g of

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  bergamot-beta-cyclodextrin per 250 g complex of

  clusion lemon-beta-cyclodextrin oil.

Example 5

  It is possible to proceed as described in Example 1, but 250 g of bergamotte-beta-cyclodextrin oil inclusion complex are replaced with 250 g of complex.

  inclusion of anis-beta-cyclodextrin oil.

Example 6

  A pasty mass is prepared in a kneading machine using 25 g of inclusion complex bergamot-beta-cyclodextrin oil, 2.5 g of dextran 4 g of dextrin and 0.5 g of glycerol.

6 ml of water.

  The mass obtained is treated to obtain

  granules as described in Example 1.

  Similar results are obtained if the dextran or dextrin is replaced by the same amount

  soluble starch, gum acacia, hydroxyethylcellulose

lose, or a mixture thereof.

Example 7

  A pasty mass is prepared in a kneading machine using

  15 g of inclusion complex bergamot-beta oil

  cyclodextrin g tea leaf dust 6 g dextran 3 ml glycerol

15 ml of water.

  The resulting mass is treated to obtain

  As described in Example 1, 40 g of a grayish brown granulate containing 37.5% by weight of

  inclusion complex bergamot-beta-cyclodextrin oil.

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Example8

  100 kg of tea leaves for sachets and 2 g of a granulate according to Example 2 are mixed and the mixture is introduced into a machine and thus into sachets. 1.5 g of mixture are introduced into each sachet. Similarly flavored tea is prepared from all other granules. The following quantities of granules are preferably used per 100 kg of tea leaves 8 kg of bergamot oil granules (according to Examples 1, 6 or 7) or kg of lemon oil granules (according to Example 4 ) or

  4 kg of peppermint oil granulate (according to the

ple 3)

  4 kg of granulated anise oil (according to Example 5).

  Flavored teas prepared as described above in the form of sachets are kept in bunches at room temperature. Sensory and other experiments with appliances indicate the same amount of aroma and flavoring effect as

  in the case of frank composition.

  EXAMPLE 9 A suspension is prepared using 2.8 g of jasmin-beta-cyclodextrin inclusion complex, 0.56 g of dextran of average molecular weight 43,000,

0.28 g of glycerol and 6 ml of water.

  28 g of tea bags are stirred in a small laboratory pellet machine and using a small atomizer the above suspension is sprayed onto the sheets with a stream of nitrogen. The tea leaves are dried after spraying while shaking

  constantly and under a draft.

  The flavored tea leaves can be

  introduced into bags by the appropriate machine.

Example 10

  We can proceed as described in the example

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  pie 9, but 0.56 g of dextran is replaced by 0.84 g of linear dextrin. We spray the suspension on

  tea leaves with compressed air.

Example 11

  We can proceed as described in the example

  9, but replace 0.56 g of dextran with 0.56 g of a-

  midon soluble in water. We spray the suspension on

  tea leaves with compressed air.

Example 12

  A suspension is prepared using 23 g of lemon-beta-cyclodextrin inclusion complex, 3 g of dextran, 3 g of linear dextrin, 0.23 g of

glycerol and 44 ml of water.

Example 13

  The procedure is as described in Example 9,

  but we use for the preparation of the suspension

  flavoring component 2.0 g inclusion complex oil bergamot-beta-cyclodextrin, 2.2 g inclusion complex peppermint oil-beta-cyclodextrin,

  or 3.2 g of inclusion complex anis-beta-cyclo oil

dextrin.

  The flavored teas prepared according to

  the invention in bags by means of a suitable machine and after having kept them in

  cardboard for one year, we carry out sensory experiments

  and with devices that show that teas

  flavored have not lost their aroma content.

Claims (8)

  1) Process for the aromatization of tea using cyclodextrin inclusion complexes of flavoring substances, characterized in that for the aromatization a suspension in an amount of 2 to 10% by weight consisting of   to 35 parts by weight of one or more complexes of   clusion-beta-cyclodextrin flavor, 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 acacia gum and / or 2 to 12 parts by weight of weight of methylcellulose and / or 2 to 12 parts by weight of hydroxyethylcellulose and / or 2 to 12 parts by weight of linear dextrin and 0 to 3 parts by weight of glycerol and 55 to 88 parts by weight of water.   2) Suspension for the aromatization of tea including nant   to 35 parts by weight of one or more complexes of   clusion-beta-cyclodextrin, 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 acacia gum and / or 2 to 12 parts by weight of weight of methylcellulose and / or 2 to 12 parts by weight of linear dextrin and / or 2 to 12 parts by weight of hydroxyethylcellulose and 0 to 3 parts by weight of glycerol and to 88 parts by weight of water.   3) Suspension according to claim 2,   characterized in that it comprises as a complex of   clusion aroma-beta-cyclodextrin an inclusion complex   bergamot-beta-cyclodextrin oil.   4) Suspension according to claim 2, characterized   characterized in that it comprises as inclusion complex aroma-betacyclodextrin an oil inclusion complex of jasmine-beta-cyclodextrin.   ) Suspension according to claim 2, characterized in that it comprises as an aroma-beta-cyclodextrin inclusion complex a complex of   clusion peppermint oil-beta-cyclodextrin.   6) Suspension according to claim 2, characterized in that it comprises as complex   aroma-beta-cyclodextrin inclusion complex a complex of   clusion lemon-beta-cyclodextrin oil.   7) Suspension according to claim 2, characterized in that it comprises as complex   aroma-beta-cyclodextrin inclusion complex a complex of clusion of anis-beta-cyclodextrin.   8) Suspension according to one of the claims   2-7, characterized in that it comprises dextran as a binding agent.   9) Suspension according to one of the claims   2-7, characterized in that it comprises a mixture of   dextran and dextrin as binding agent.