IL45987A - Process for flavouring a tea composition - Google Patents

Description

45987/3 nn *>v nnriyn aye na'nj*? τ^>ηη A process for flavouring a tea composition Socie'te' des Produits Nestle SA This invention relates to the flavouring of beverages. More particularly, the invention is concerned with strengthening the flavour of tea in beverages based on tea.

Instant teas are generally prepared by extracting black tea leaves followed by concentration and, if desired, drying. During these operations, however, a large part of the volatile substances responsible for flavour is lost. In some cases, they can be recovered by condensation and then re-incorporated in the tea extract. In most cases, however, the aforementioned volatile substances have undergone changes which make them unsuitable for re-incorporation. In cases such as these, it may be advisable to flavour the extract with suitable compositions.

British Patent Specification No. 1,306,017 describes certain compositions used as flavour strengtheners in tea for imparting a note of freshness. These compositions are mostly based on compounds whose presence in the flavour of tea is well known. In addition, they are frequently highly complex.

The present invention relates to a process for aromatis-ing a beverage based on tea, distinguished by the fact that a flavouring agent containing at least one ester of anthranilic acid capable of strengthening the tea flavour is added to the beverage in such a quantity that the beverage contains from 0.25 to 200 ppm of ester, based on the weight of the soluble tea solids. Esters of this kind are, for example, methyl, ethyl, and propyl anthranilates, also methyl N-methyl anthranilate and methyl Ν,Ν-dimethyl anthranilate.

U.S. Patent Specification No. 3,414,412 describes a flavouring composition consisting essentially of methyl N-methyl-anthranilate and thymol which impart a mandarinlike flavour and aroma to foodstuffs and beverages. This composition is not described to be used in tea and to strengthen the flavour thereof.

Although not absolutely essential, it is possible to ■ add to the beverage a flavouring agent which, in addition to one or more esters of an anthranilic acid, contains geranyl acetone, optionally accompanied by γ-valerolactone, and also 6 -decalactone and/or lactone of jasmine, i.e. flavouring compositions containing at least one ester of an anthranilic acid. Hereinafter the term alkyl anthranilate(s) will be used to designate at least one ester of an anthranilic acid such as referred to above. In the context of the invention, a tea based beverage,' apart of course from the conventional infusion of tea leaves, may be any of the beverages known as "instant teas" which are aqueous solutions o flavours and soluble tea extracts, especially solids, capable of additionally containing various additives, such as citric acid for example. In this case, the term beverage as used in the context of the invention applies both to the liquid reconstituted beverage and also to the extract of the solids before or after drying, which means that the flavouring agent may be added before, during or after reconstitution of the liquid beverage by the addition of water. Thus, although the quantities specified hereinafter are expressed in terms of weight with reference to the soluble solids of the tea, this does not imply that the flavouring agent is added to the solids themselves. It is merely one convenient method of presentation, because the addition can be made for example either to the extract of the solids before drying or to the reconstituted liquid beverage.

When added to a tea-based beverage in quantities of from 0.25 to 3 ppm and preferably in quantities of from 0.5 to 2 ppm, based on the weight of the soluble solids in the tea, methyl anthranilate imparts to that beverage a hint of bla^^^ tea which is particularly appreciated among certain consumers'. When used in a higher concentration, it imparts a flowery jasmine note, and then a distinctly unpleasant pharmaceutical note. Ethyl anthranilate and methyl N-methyl anthranilate have very similar flavouring properties. When added to tea in quantities of from 0.5 to 10 ppm and preferably in quantities of from 1 to 5 ppm, they impart to it a round and agreeably fruity note. Propyl anthranilate is added to tea in quantities of from 8 to 50 ppm and preferably in quantities of from 10 to 40 ppm. For example, 10 ppm of this ester imparts a hint of freshness to tea, whilst an addition of 30 ppm produces a slight floral note. In addition, this floral note, although becoming very strong beyond 50 ppm, does not turn into a "pharmaceutical" note. Finally, the addition to tea of methyl Ν,Ν-dimethyl anthranilate in quantities of from 25 to 150 ppm, preferably in quantities of from 75 to 100 ppm, imparts a subtle musky note.

The use of an agent or composition containing one ester or another is of course governed by the note which it is desired to impart to the tea-based beverage, and also by the organoleptic quality of the tea base to be aromatised. It is also possible, if desired, to use compositions containing mixtures of these esters such as, for example, compositions containing mixtures of methyl anthranilate and methyl N,N-dimethyl anthranilate, in which case considerable benefit is derived from the strong flavouring power of methyl anthranilate insofar as it enables methyl N, -dimethyl anthranilate to be used in smaller quantities than would normally be necessary.

In cases where anthranilate mixtures are used, they are added in such quantities that they fall within the quantitative ^s- limits for the anthranilate with the strongest flavouring power.

In addition to at least one ester of an anthranilic acid, the aromatising composition may contain interesting substances such as those which have already been mentioned or which will be mentioned hereinafter. It has been found that methyl, ethyl and propyl anthranilates and methyl N-methyl anthranilate give compositions which impart to tea aromatic notes that go in the same direction (flowery), which means that these four esters are more or less interchangeable. On the other hand, compositions containing at least methyl N, N-dimethyl anthranilat impart to tea a note of the musky type instead.

Thus, the addition to a tea-based beverage of the following compositions: alkyl anthranilate(s) 1 part geranyl acetone 0.5 to 2 parts in such quantities that the beverage contains from 0.25 to 3 ppm of methyl anthranilate or from 0.5 to 10 ppm of ethyl anthranilate or methyl N-methyl anthranilate or even Sto 50 ppm of propyl anthranilate, imparts to the beverage a very intense, flowery flavour as well as a slightly aggressive flavour. The use of the old French word "flaveur", effectively adapted by the Anglo-Saxons (flavour or flavor), is intended to designate all the gustatory and olfactory sensations by the retronasal route. If the anthranilate used is methyl N, -dimethyl anthranilate, the compositions added in such a quantity that the tea contains from 25 to 150 ppm of this ester impart to the tea a fresh, musky fullness.

It is possible, if desired, to use as flavouring agent compositions such as those which we have just defined, but which additionally contain γ-valerolactone in the following · proportions : alkyl anthranilate( s) ) 1 . ) 1 part geranyl acetone ^ c γ-valerolactone 1 to 2 parts these compositions being added under the same conditions as the more simple compositions which do not contain γ-valero lactone.

All the compositions consisting of mixtures of alkyl anthranilate(s) and S -decalactone have a profound effect upon the flavour of the beverages to which they are added, irrespective of the relative proportions of the two constituents: alkyl anthranilate( s) ) 6r -d,ecal,actone ^) i .n any prroprortions, the particularly desirable proportions of the compositions being as follows: alkyl anthranilate( s) 1 part S -decalactone 0.1 to 10 parts for example 1 part of methyl anthranilate to 2 parts of & -decalactone, these compositions having to be used in such quantities that they are present in the beverage in quantities falling within the quantitative limits for anthranilates .

For example, compositions containing methyl anthranilate are particularly advantageous in quantities of from 2 to 5 ppm and preferably in quantities of from 3 to 4.5 ppm, which for the particularly desirable compositions corresponds to values in the range from 0.66 to 2 ppm of methyl anthranilate.

In addition, it has been found that & -decalactone and lactone of jasmine have a similar effect. In practice, they are equivalent and hence interchangeable at least in the as^jf^ of simple mixtures, such as for example binary and ternary mixtures. However, they are not quanti atively equivalent because it has been found that, in approximate terms, 50 parts of lactone of jasmine are required to replace approximately 1 part of Thus, the following compositions: alkyl anthranilate(s) ) 3 J 50 parts lactone of jasmine ) geranyl acetone 1 to 2 parts for example 2 parts of alkyl anthranilate(s) to 48 parts of lactone of jasmine and 1 part of geranyl acetone or alkyl anthranila e( s) ) lactone of jasmine ) 25 to 50 parts geranyl acetone ) y-valerolactone 1 part will be used in the same way as the more simple mixtures consisting solely of alkyl anthranilate and lactone of jasmine. - In cases where it is desired to aromatise low-quality tea extracts which, apart from the subtle note inherent in them, have lost their aromatic tea base, it is best to use compositions whrh additionally contain compounds of average volatility capable of restoring the aforementioned aromatic base such as, for example, linalol, oxide of linalol (i.e. linalol oxide I, linalol oxide II or a mixture, commercial or otherwise, of both oxides), hexen-2-al, which are all well known constituents in the aroma of tea. For example, the following compositions: alkyil anthcra.nilate(s) ) . c . \ 3 to 5 parts lactone of jasmine linalol 5 to 7 parts oxide of linalol 1 to 2 parts or alkyl anthranilate( s) ) geranyl acetone ) 1.5 to 3 parts γ-valerolactone ) linalol 50 to 70 parts oxide of linalol 10 to 20 parts or even alkyl anthranilate(s) ) lactone of jasmine ) . 0 n .

J ί 26 to 28 parts geranyl acetone ) γ-valerolactone ) lina l 50 to 70 parts to which from 10 to 20 parts of oxide of linalol and then 10 to 20 parts of hexen-2-al may be added.

In all the compositions specified above, the relative proportions of the compounds which are expressed in the form of total quantities by weight are of the same order of magnitude as in the more simple compositions containing those compounds alone and no other compound.

In addition, the compositions containing, in addition to alkyl anthranilate , compounds of average volatility (iinalol, oxide of linalol, hexen-2al) have a flavouring power which is obviously governed by their nature. As a general rule, they are used as flavouring agents in such quantities that the final tea extract contains alkyl anthranilate in a quantity approximately the same as that which would be present had alkyl anthranilate alone been used as flavouring agent, i.e. from 0.25 to 3 ppm of methyl anthranilate or from 0.5 to 10 ppm of ethyl anthranilate or methyl N-methyl anthranilate or from 8 to 50 ppm of propyl anthranilate or even from 25 to 150 ppm of methyl N,N-dimethyl anthranilate. However, additive effects are frequent. For example, compositions containing lactone of jasmine can be effective from a level of 20 ppm to 30 ppm of this compound, which corresponds for example to less than 0.25 ppm of methyl anthranilate. A first preferred beverage is the following: methyl anthranilate 0.70 part lactone of jasmine 70 parts soluble tea solids 1 000 000 parts another preferred beverage: methyl anthranilate 0.5 part geranyl acetone 0.4 part γ-valerolactone 1.5 part linalol 60 parts oxide of linalol 15 parts soluble tea solids 1 000 000 parts Other preferred beverages have a clean black tea flavour which, among certain connoisseurs, is synonymous with quality: methyl anthranilat.e 0 .75 part soluble tea solids 1 000 000 parts or ethyl anthranilate 1 . 5 part soluble tea solids 1 000 0C0 parts or propyl anthranilate 30 parts soluble tea solids 1 000 000 parts or methyl N-methyl anthranilate 2 parts soluble tea solids 1 000 000 parts or methyl anthranilate 1 part methyl N, N-dimethyl anthranilate 20 parts soluble tea solids 1 000 000 parts or methyl anthranilate 2 parts geranyl acetone 1 part γ-valerolactone parts sd-uble tea solids 1 000 000 parts The process according to the invention can be carried out in many different ways.

In a first embodiment, an infusion of tea or a liquid reconstituted tea in any concentration, hot or cold, is treated with a flavouring agent, i.e. with at least one ester of an anthranilic acid. To this end, the flavouring agent may be directly added or, where it is a composition, its constituents may be added either individually or in combination, after which the whole is homogenised. The same procedure can of course be adopted for a liquid extract of tea solids intended, after drying, to give an instant tea powder. Since the flavouring agent on the one hand is relatively simple and, on the other hand, consists of stable, substantially non-volatile substances, the increase in temperature which may occur during drying does not have any serious disadvantages. In one preferred modification of this first embodiment, the flavouring agent or its constituents are added not as such but in solution or emulsion in a diluent, the quantities of flavouring agent to be incorporated in the beverage being proportionally very small and, where the volume of this beverage is reduced, too small to allow any ;■' dosage. It is preferred to use a so-called "food-grade" diluent, for example water or an aqueous alcoholic solution.

A second embodiment of the process according to the invention comprises treating a solid tea extract, for example in powder form. In a first modification of this embodiment, the flavouring agent is added directly to the powder, followed by homogenisation, for example in a rotary cylinder. In another modifica ion, designed for flavouring compositions, the constituents of the composition may be added either individually or in combination, followed by homogenisation. In another preferred modification, the flavouring agent is added to a small fraction of the tea powder to be treated, for example 5 to 10 %, which facilitates addition, after which this fraction is mixed with the rest of the powder, followed by homogenisation until the flavouring agent is uniformly distributed throughout the powder. In the case of flavouring compositions, it is also possible, in another preferred embodiment of the invention, individually to add each of the constituents to as many small fractions of the tea powder, subsequently to combine all the fractions and the untreated powder and then to homogenise the whole, the aforementioned fractions either being equal in weight or selected in a ratio by weight constant with the quantity of constituent to be added to it, so that each of the fractions is flavoured to the same extent. For the same reasons as those described above, the flavouring agent or its constituents are not added as such in preferred modifications of all these embodiments, but in solution or emulsion in a diluent, preferably a "food-grade" diluent. In this case, it may be that the quantity of diluent used is sufficient to dissolve the fraction of treated tea powder. During these treatments, dispersion of the flavouring agent can be facilitated by a slight increase in temperature. Finally, the instant tea is reconstituted, for example, simply by adding water to the powder.

The process according to the invention is illustrated by the following Examples. In these Examples, the aqueous alcoholic solutions referred to are solutions containing 10 % of ethanol, whilst the values expressed in ppm are based on the tea solids.

EXAMPLE 1 0.6 ml of an aqueous emulsion containing 37.5 mg per litre of methyl anthranilate are added to the contents of an infusion of tea of approximately 10 litres prepared by the decoction of 250 g of tea leaves, followed by vigorous stirring. The tea has a solids content of 3 g per litre, which means that it contains 0.75 ppm of the flavouring anthranilate. The tea thus treated is then submitted to a panel of tasters and amateurs who, after blindfolding, have to indicate their preference between the flavoured tea and a non- flavoured reference tea of the same kind. 8 tasters out of 8 preferred the flavoured tea, describing it as agreeably flowery and having a marked black- tea note. By way of comparison, similar flavouring in a quantity of 0.5 ppm produced a tea which was preferred by 4 tasters out of 5 and whichwas described as having a jasmine note, whilst flavouring in a quantity of 3.5 ppm, in the unanimous opinion of the tasters, gave the tea a strong flavour and an unpleasant pharmaceutical note.

EXAMPLE 2 A tea flavoured with 1.5 ppm of ethyl anthranilate in accordance with the procedure described in Example 1 is preferred by 9 tasters out of 9. It is described as having a fruity note.

EXAMPLE 3 ;': A tea flavoured with 30 ppm of propyl anthranilate in accordance with the procedure described in Example 1 is preferred by 8 tasters out of 10 who described it as having a slight floral note.

EXAMPLE 4 A tea flavoured with 2 ppm of methyl N-methyl anthranilate in accordance with the procedure described in Example 1 is preferred by 7 tasters out of 9 and has a note which although agreeably fruity, is different from that of the tea of Example 2. EXAMPLE 5 A tea flavoured with 85 ppm of methyl N,N-dimethyl anthranilate in accordance with the procedure of Example 1 is preferred by 6 tasters out of 11, and has a subtle musky note. EXAMPLE 6 An instant tea is prepared by dissolving in 6.5 litres of hot water 20 g of tea powder (obtained by drying a hot aqueous extract of the tea solids), followed by the addition of 3 ml of an aqueous emulsion of 15 mg per litre of a flavouring agent containing 1 part of methyl anthranilate to 2 parts of b -decalactone (0.75 ppm of anthranilate). This tea was preferred to the non-flavoured reference tea by 4 tasters out of 5 who described it as being fuller and slightly more aggressive. By way of comparison, 3 tasters out of 5 preferred a tea flavoured with this same mixture, but in twice the quantity, describing it as flowery, fruity and particularly agreeable with milk.

EXAMPLE 7 Following the procedure of Example 6, a tea is flavoured with a composition consisting of 1 part of methyl anthranilate and 20 parts of methyl Ν,Ν-dimethyl anthranilate. The flavouring composition is added in such a quantity that the tea contains 1 ppm of methyl anthranilate. This tea is preferred by 7 tasters out of 7 who describe it as having body and a flavour of black tea with a dominant note of freshness. EXAMPLE 8 An aqueous alcoholic solution containing 350 mg per litre of a flavouring agent, consisting of 2 parts of methyl anthranilate, 1 part of geranyl acetone and 4 parts of γ-valerolactone (1.5 ppm of anthranilate), is added in a quantity of 30 ml to 2 kg of an instant tea powder, followed by homogenisation for 10 minutes at 30°C in a rotating cylinder 1 % of this powder is removed and has 6.5 litres of hot water added to it, followed by stirring. After dissolution, this tea is submitted to the tasters. 8 tasters out of 8 preferred this flavoured tea, describing it as finer, more intense and more like "black tea" than the reference tea.

EXAMPLE 9 15 ml of an aqueous alcoholic solution containing 200 mg per litre of methyl anthranilate (3 ppm of anthranilate) are added to one 1 kg fraction of an instant tea powder. The same volume of an aqueous alcoholic solution containing 200 mg per litre of geranyl acetone is added to another fraction of the same weight. The two fractions (1.5 ppm of anthranilate'^ are then mixed and homogenised for 10 minutes. 1 % of this mixture is removed and 6.5 litres of hot water added to it, followed by stirring up to dissolution. 4 tasters out of 5 preferred the flavoured tea, describing it as extremely intense, but agreeably flowery and " asmine- like".

EXAMPLE 10 5 ml of an aqueous alcoholic solution containing 300 mg per litre of methyl anthranilate (75 ppm) are added to a fraction of 20 g of instant tea powder. This fraction dissolves, 30 ml of an aqueous alcoholic solution containing 5 g per litre of lactone of jasmine are added to another fraction (1980 g) of this powder. The "liquid fraction" is then added to the solid fraction, followed by homogenisation for 10 minutes at 20°C. The anthranilate concentration is then 0.75 ppm (the lactone of jasmine concentration being approximately 75 ppm). 1 % of the powder thus treated is then removed and 6.5 litres of hot water added to it, followed by stirring up to dissolution. 9 tasters out of 9 preferred the flavoured tea.

EXAMPLE 1 Fractions of 1 kg of tea powder are flavoured to excess in accordance with the instructions of the following Table: Some of these fractions are then mixed in the following proportions: Fraction No. Quantity used in g I 15 II 7 III 10 IV 400 V 200 This mixture is then homogenised and made up to 2 kg by adding non- flavoured tea powder, followed by rehomogenisation. The concentration of methyl anthranilate is then 0.75 ppm. 1 % of the 2 kg of flavoured and homogenised powder is then removed and 6.5 litres of hot water added to it with stirring up to complete dissolution. 14 tasters out of 14 preferred the flavoured tea.

EXAMPLE 12 Some of the fractions mentioned in the Table in the preceding Example and a fraction of non-flavoured powder are mixed in the following proportions: Fraction No. Quantity used in g I 20 II 10 III 10 VI 60 VII 600 non-flavoured powder 1200 This mixture is homogenised. The concentration of methyl anthranilate is then 1 ppm. 1 % of this flavoured, homogenised powder is then removed and 6.5 litres of hot water added to it. After complete dissolution, this instant tea is submitted to a jury of 14 tasters, 11 of whom preferred it to the reference tea.

EXAMPLE 3 14 ml of an aqueous alcoholic solution containing 200 mg per litre of a 1:1 mixture of ethyl anthranilate and 8 -decalactone (1.4 ppm of ethyl anthranilate), are added to 5.7 litres of an extract of tea solids containing approximately 350 g per litre of dry solids, obtained in the usual way by extracting with hot water tea leaves which had been treated beforehand by stripping with steam to extract the aromas, followed by addition of the condensation solution of the flavours extracted at the beginning of the operation. After homogenisation, the mixture is dried, giving approximately 2 kg of tea powder. 20 g of this powder are dissolved in 6.5 litres of hot water. 4 tasters out of 5 preferred the tea thus flavoured.

Claims (10)

1. . A process for flavouring a beverage based on tea, distinguished by the fact that a flavouring agent containing at least one ester of an anthranilic acid capable of strengthenin; t the flavour of tea is added to the beverage in such quantities that the beverage contains from 0.25 to 200 ppm of ester, based on the weight of the soluble tea solids.

2. A process as claimed in Claim 1, distinguished by the one of h esfers: fact that a flavouring agent containing at least/methyl anthranilate or ethyl anthranilate or propyl anthranilate or methyl -methyl anthranilate or methyl N,N-dimethyl anthranilate is added in quantities of anthranilate of, ■ respectively, from 0.25 to 3 ppm, from 0.5 to 10 ppm, from 8 to 50 ppm, from 0.5 to 10 ppm and from 25 to 150 ppm.

3. A process as claimed in Claim 1 or 2, distinguished by the fact that the flavouring agent contains geranyl acetone.

4. A process as claimed in Claim 3, distinguished by the fact that the flavouring agent contains γ-valerolactone.

5. A process as claimed in any of Claims 1 to 4, distinguished by the fact that the flavouring agent contains 6 -decalactone.

6. A process as claimed in any of Claims 1 to 5, distinguished by the fact that the flavouring agent contains lactone of jasmine.

7. A process as claimed in any of Claims 1 to 6, distinguished by the fact that the flavouring agent contains substances of average volatility.

8. A process as claimed in any of the preceding Claims, distinguished by the fact that the flavouring agent is added to a liquid or solid tea extract.

9. A process as claimed in any of the preceding Claims, distinguished by the fact that the flavouring agent is added in solution or emulsion in a diluent.

10. A beverage based on tea whose tea flavour is strengthened by the process claimed in any of the preceding Claims. FOR THE APPLICANTS DR. T/JK