GB2322282A - Tea compositions - Google Patents

Abstract

A composition for a vending machine comprises cut-twist-curl leaf tea having a particular size such that about 90% by weight of the leaves pass through a 1mm mesh sieve, whilst not more than about 15% by weight pass through 250 micron mesh sieve; said composition being free of ground tea.

Description

IMPROVEMENTS IN AND RELATING TO BEVERAGE FORMING COMPOSITIONS The present invention relates to beverage forming compositions, and has particular reference to a tea composition for use in a vending or free-vending machine.

GB-A-2234151 discloses a tea composition which comprises ground tea, whole leaf tea and non-dairy creamer. The components of the tea composition are selected to have a particle size such that on the addition of de-aerated water having a temperature in the range of 60 to 900C, the number of ground components ("floaters") which float to the surface of the beverage is less than 1% by weight of the total.

Whilst the tea composition of GB-A-2234151 gives a tea beverage which is generally satisfactory, and is enjoyed by many consumers, some people have noticed that the tea composition gives rise to a beverage having a slightly bitter taste. This is due to the inclusion in the composition of ground tea. It has been established that the grinding of tea releases essential oils which give rise to the bitter taste. Furthermore, tea beverages made using the tea composition of GB-A-2234151 have been observed to have a slightly unnatural colour, which is off-putting to some consumers.

A technical effect associated with the tea composition of GB-A-2234151 is that on adding hot water, the ground tea releases its flavour immediately. The leaf tea then infuses over a short period of time to improve the quality of the flavour of the beverage. A disadvantage of this, is that it is not possible to control the strength of the tea.

It is an object of the present invention therefore to provide an improved tea composition, particularly for use in a vending or free-vending machine, which is less bitter as compared with the composition of GB-A-2234151.

Another object of the invention is to provide a tea composition which has a more natural flavour, i.e., resembles traditional, infused tea. Yet another object of the invention is to provide a tea composition which allows the consumer to control the strength of the tea beverage.

According to one aspect of the present invention therefore there is provided a tea composition for a vending or free-vending machine, which composition comprises cut-twist-curl (CTC) leaf tea having a particle size such that at least about 90% weight of the leaves pass through a lmm mesh sieve, whilst not more than about 15% weight pass through a 250 Rm mesh sieve; said composition being free of ground tea.

Preferably, said leaf tea is Kenyan tea. In some embodiments, the leaf tea may be selected such that not more than about 0.1% weight of the leaves are retained on a 2mm mesh sieve, 1 to 10% weight are retained on a lmm mesh sieve, 50 to 80% weight on a 355 pin mesh sieve, and 10 to 30% weight are retained on 250 Rm mesh sieve.

Said leaf tea may have a poured density of about 0.40 to 0.50 g/ml, and a settled density of about 0.50 to 0.55 g/ml.

The tea composition of the present invention may further comprise a whitener. In some embodiments, said whitener may constitute about 20% by weight of the composition.

Preferably, the whitener comprises dried skimmed milk.

Said dried skimmed milk may have a particle size such that less than 1% weight is retained on a lmm mesh sieve, 20 to 35% weight is retained on a 250 Rm mesh sieve, 20 to 40% weight is retained on a 150 pitt mesh sieve, 20 to 40% weight is retained on a 63 pin mesh sieve, and 4 to 10% weight passes through a 63 pitt mesh sieve.

Particularly, the dried skimmed milk may have a poured density of about 0.40 to 0.55 g/ml, and a settled density of about 0.54 to 0.64g/ml.

In some embodiments, said whitener may further comprise dextrose monohydrate, lactose and maltodextrin.

The tea composition of the invention may further comprise a flow agent to assist in dispensing a metered quantity of the composition into a cup in a vending or freevending machine.

In a different aspect of the invention there is provided a method of making a tea beverage comprising adding water to the tea composition of the present invention.

Preferably, de-aerated water having a temperature in the range of 60 to 900C is used. For this, it is envisaged that apparatus of the kind described in GB-A-2234151 and GB-A-2234336.

It has been found that where de-aerated water is used for making a tea beverage from the tea composition of the present invention, the proportion of tea leaves which remain floating on the surface of the beverage of about 2 minutes is less than about 0.5% by number.

Furthermore, as the tea composition is free of ground tea, the resulting tea beverage is less bitter as compared with beverages formed from the composition of GB-A-2234151. Beverages formed in accordance with the invention have also been found to have a more natural appearance. The strength of the beverage formed in accordance with the invention can be controlled by the consumer, by stirring the beverage after adding water to promote infusion of the leaves, thereby to increase the strength of the beverage.

Following is a description by way of an example only of methods of performing the present invention.

Example.

A tea composition according to the present invention has the following formulation: Whole leaf tea (100% Kenyan) 29.3 parts by weight Dextrose monohydrate 15.4 parts by weight Lactose 24.4 parts by weight Glucidex ITl9 (trade mark) 9.0 parts by weight Neosyl TS (trade mark) 0.9 parts by weight Sorbitan monostearate 0.5 parts by weight Skimmed milk powder 20.5 parts by weight The whole leaf tea was produced by the method of cut, twist and curl (CTC) well known to persons skilled in the art, and has a particle size such that, on successive sieving, less than 0.1% by weight was retained on a 2mm mesh sieve, 1 to 10% by weight was obtained on a 1.0mum mesh sieve, 50 to 80% by weight was retained on a 355 micron mesh sieve, 10 to 30% by weight was retained on a 250 micron mesh sieve, and less than 15% by weight passed through a 250 micron mesh sieve.

Said skimmed milk powder has a particle size such that, on successive sieving, less than 1% by weight was retained on a lmm mesh sieve, 20 to 35% by weight was retained on a 250 micron mesh sieve, 20 to 40% by weight was retained on a 150 micron mesh sieve, 20 to 40% by weight was retained on a 63 micron mesh sieve, and 4 to 10% by weight passed through a 63 micron mesh sieve.

The Kenyan tea had a poured density of 0.40 to 0.50g/ml and a settled density of 0.50 to 0.55g/ml, while the dried skimmed milk had a poured density of 0.40 to 0.55g/ml, and a settled density of 0.54 to 0.64g/ml.

Neosyl TS (trade mark) was added as a flow agent.

Glucide IT19 (trade mark) is a commercially available maltodextrin.

The composition was prepared by placing weighed amounts of dried skimmed milk and Neosyl TS (trade mark) into a blender, with a pre-weighed quantity of sorbitan monostearate. A weighed quantity of lactose was then sieved into the blender. These ingredients were then mixed in the blender for about 30 seconds, following which weighed amounts of dextrose, Glucidex IT19 (trade mark) and leaf tea were added to the blender and mixing was continued for about another minute. Deadspace ingredients were then removed from the mixer using a scoop, and such deadspace ingredients were added back along the length of the mixer. Mixing was then continued for a further 15 seconds. The product was then emptied from the mixer into clean, dry receptacles.

On addition of de-aerated water having a temperature of 60-900C from a water tank assembly of the kind described in GB-A-2234151 and GB-A-2234336 to a cup containing a sample of the tea composition prepared as herein before described, it was found that the tea composition wetted and dispersed, the soluble components dissolved, and the leaf tea infused to impart tea flavour to the beverage.

The tea leaves gradually sank to the bottom of the cup, and about 2 minutes after adding the water, less than about 0.5% by number of the tea leaves remained as floaters. The beverage had a colour and flavour resembling traditionally brewed leaf tea, and it was found that the strength of the tea could be controlled by stirring the beverage in the cup.

Claims (10)

1. A tea composition for a vending or free-vending machine, which composition comprises cut-twist-curl leaf tea having a particle size such that about 90% weight of the leaves pass through lmm mesh sieve, whilst not more than about 15% weight pass through a 250um mesh sieve; said composition being free of ground tea.

2. A tea composition as claimed in claim 1 wherein said leaf tea is Kenyan tea.

3. A tea composition as claimed in claim 1 or claim 2 wherein the leaf tea is selected such that not more than 0.1% weight of the leaves are retained on a 2mm mesh sieve, 1 to 10% weight are retained on a lmm mesh sieve, 50 to 80% weight on a 355 micron mesh sieve, and 10 to 30% weight are retained on a 250 micron mesh sieve.

4. A tea composition as claimed in claim 1, claim 2 or claim 3 wherein said leaf tea has a poured density of about 0.40 to 0.50g/ml, and a settled density of 0.50 to 0.55g/ml.

5. A tea composition as claimed in any preceding claim further comprising a whitener.

6. A tea composition as claimed in claim 5, wherein said whitener comprises dried skimmed milk having a particle size such that less than 1% by weight is retained on a lmm mesh sieve, 20 to 35% by weight is retained on a 250 micron mesh sieve, 20 to 40% by weight is retained on a 150 micron mesh sieve, 20 to 40% by weight is retained on a 63 micron mesh sieve and 4 to 10% by weight passes through a 63 micron mesh sieve.

7. A tea composition as claimed in claim 5 or claim 6, wherein said whitener further comprises dextrose monohydrate, lactose and/or maltodextrin.

8. A method of making a tea beverage comprising adding hot water to a tea composition as claimed in any preceding claim.

9. A method as claimed in claim 8, wherein said hot water is fully or partially de-aerated water having a temperature in the range 60 to 900C.

10. A tea composition substantially as hereinbefore described in the example.