JP2017505144A - Method for producing green tea with an enhanced flavor - Google Patents

Abstract

The present invention discloses a new method for producing high quality flavored green tea with enhanced aroma and flavor characteristics. The present invention more particularly discloses a new energy efficient method for producing green tea flavored under controlled temperature and pressure.

Description

  The present invention relates to an energy efficient method for producing high quality and enhanced flavored green tea (flavor green tea). The present invention more specifically standardizes parameters such as temperature and pressure to preserve the bulk of tea aroma and flavor, thereby enhancing overall green tea quality without the addition of external additives. About.

  Tea is a soft drink that is often consumed. It is a hydrothermal leachate of the dried and processed leaves of the tea tree (Camellia sinensis) plant. Based on the type of manufacture, there are generally three main types of tea: black tea, green tea, and oolong tea. Green tea and black tea are the most common forms consumed around the world. However, there are also some other types of tea such as white tea, yellow tea, and herbal tea. There are two types of black tea: traditional black tea and CTC black tea. Traditional black tea is therefore manufactured according to the traditional manufacturing method of rolling wilted tea buds (also buds together with 2 or 3 leaves above) (also known as leaf tea), On the other hand, black granular CTC (crush, tear, and curl) tea is finely crushed with the help of a CTC machine to obtain large and small granules. On the other hand, oolong tea is a semi-fermented tea located between green tea and black tea.

  Green tea is produced in such a way that most of the chemical components in the tea produced are preserved, the components originally present in the tea buds. This can be done by inactivating endogenous enzymes that are present in fresh tea buds and cause biochemical changes in the tea buds during tea processing. During the green tea production process, these endogenous tea enzymes are inactivated by applying heat treatment to freshly picked tea leaves, which causes enzyme denaturation. The heat treatment for inactivation of the enzyme is carried out by various techniques, either steaming freshly picked tea buds or panning or roasting. There are also several other methods for inactivation of tea enzymes as well, either by immersing the tea leaves in boiling water, or by green tea leaves in the microwave using an electronic oven. By processing.

  The production of green tea by various process methods (Zhen, YS 2002. Tea Bioactivity and Therapeutic Potential. Taylor and Francis. London, UK. P. 38) is a wide range of ascents. It was accompanied by a warm temperature. The temperature can reach a maximum of 180 ° C. during baking in a pan or baking in a pan, while the processing of tea leaves by steaming is performed at 100 ° C. Some manufacturers also employ temperatures between 220 ° C. and 300 ° C. in the machine to inactivate tea enzymes during processing. Therefore, the production of green tea by various process methods involves a wide range of elevated temperatures of 100 to 300 ° C. This temperature is significantly higher than the evaporation temperature of the various volatile components, which results in the loss or decomposition of many flavor and fragrance components. Because during the green tea manufacturing process, as mentioned above, the enzyme inactivation method of fresh tea buds involves the use of high temperatures, thereby benefiting the original tea from which it imparts various flavors and aromas. Cause a large loss of volatile compounds. Drying at high temperatures also results in a decrease in tea aroma and infusion quality. Flavor (aroma) and aroma (aroma) are the most important and critical parameters in tea quality assessment. Therefore, there is a great need for some technical and scientific intervention in green tea production methods that can enhance the overall flavor and aroma characteristics of the tea produced.

  Previously, Collver et al. Disclosed in 2020 (US Pat. No. 7,788,364 B2) that the fragrance of a green tea product is actually increased by adding E-2-hexanal to the green tea product. According to Colliver et al., Green tea products are generally low in hexanal and have an enhanced floral and citrus fragrance (notes), which makes them typical grassy (greeny) and greenish green tea infusions. It reduces the fragrance (note) and, at the same time, the fragrance quality of products based on green tea. Therefore, here in this invention we have developed a new process for producing green tea with grassy and high green aroma content in tea infusion without blending.

  Bagaria et al. Disclosed in 2009 (US Patent Application Publication No. 2009 / 0029003A1) that drying tea with a conventional conventional dryer results in a loss of aroma. That is, they can recover the fragrance lost during drying, which can be reused to increase the fragrance of the final tea product and make tea as well. . Schulz et al., In 1989 (U.S. Pat. No. 4,880,656), first collected volatile flavors from tea and then added these compounds via a dry inert gas stream to produce black tea and A method for dearomatizing and then re-aromatizing green tea has been disclosed. According to them, green tea and black tea produced by this method are more preferred. Here, however, in the present invention we disclose a new method for producing green tea under controlled conditions of temperature and pressure, so that the tea produced has maximum flavor and aroma compounds. It is higher than that of green tea made by other methods and there are no external additives.

US Pat. No. 7,788,364B2 US Patent Application Publication No. 2009 / 0029003A1 U.S. Pat. No. 4,880,656

Zhen, Y. S. 2002. Tea Bioactivity and Therapeutic Potential. Taylor and Francis. London, UK. Page 38

Objects of the present invention The present invention has been made with the following objects.
1) To develop an energy efficient method for the production of green tea.
2) To improve the quality of green tea (flavor and aroma) without external additives.
3) Manufactures natural flavored green tea (flavored green tea) by inactivating endogenous enzymes (polyphenol oxidase and peroxidase) under controlled temperature and pressure, thereby producing flavored green tea To develop new methods.
4) Retaining increased desirable aroma characteristics in green tea.
5) Full control of the enzymatic oxidation process during green tea production processing through regulation of atmospheric pressure and temperature.

  The present invention will be described with reference to FIGS.

FIG. 1 is an RP-HPLC chromatogram (GT-A) showing theanine, caffeine, and catechin in fresh green tea. FIG. 2 is an RP-HPLC chromatogram (GT-B) showing theanine, caffeine, and catechin in green tea processed in an oven. FIG. 3 is an RP-HPLC chromatogram showing theanine, caffeine, and catechin in green tea processed by steam (GT-C). FIG. 4 is an RP-HPLC chromatogram (GT-D) showing theanine, caffeine, and catechin in green tea processed by pan roasting. FIG. 5 is a GC profile of the main volatile components present in fresh green tea (GT-A). FIG. 6 is a GC profile of the main volatile components present in green tea processed in oven (GT-B). FIG. 7 is a GC profile of the main volatile components present in green tea processed by steam (GT-C). FIG. 8 is a GC profile of main volatile components present in green tea processed by flat pan roasting (GT-D).

Table 1: Data showing the amount of main components of tea in various samples of green tea.
Table 2: Data showing the main volatile components in various samples of green tea.

SUMMARY OF THE INVENTION In a first aspect, the present invention provides an energy efficient method for producing natural flavored green tea under controlled temperature and pressure conditions. .

  In a second aspect, the present invention disclosed a new method for producing green tea by stopping endogenous tea bud enzymes by temperature and pressure controlled parameters.

Accordingly, the present invention provides an energy efficient method for producing a novel green tea with a unique and enhanced flavor (flavor), which method comprises the following steps:
a) A step of wiping freshly picked tea buds at a controlled temperature and pressure for 2 to 3 hours, wherein the temperature is in the range of 60-70 ° C. and the atmospheric pressure is 0.6-0.7 atm. A process that is in the range of
b) rolling the treated (controlled and wilted) tea under controlled conditions for a specific time of 10 to 15 minutes;
c) drying the rolled tea at a controlled temperature and pressure at a temperature in the range of 60-80 ° C. and a pressure of 0.6-0.7 atmospheres;
including.

Detailed Description of the Invention The tea buds used in the present invention to produce green tea are obtained from Camellia sinensis and Camellia assamica subspecies.

  The term “tea shoot” used in the present invention refers to the top bud including the top two to three leaf and stem portions.

A method for producing a natural flavored green tea (flavored green tea) comprises the following steps:
a) First, freshly picked tea buds are treated under controlled temperature and pressure (leave to wither), thus removing excess water from the leaves by stopping enzyme activity. The temperature is strictly maintained in the range of 60 to 70 ° C., and the atmospheric pressure is maintained at 0.6 to 0.7 atmospheric pressure to obtain a natural flavored tea (flavor tea).
b) Rolling tea buds (step a) treated and wilted for a specific time in the range of 10-20 minutes under controlled conditions, the preferred time being 10-15 minutes, thereby Get the maximum flavor without losing the natural green color.
c) Finally, the rolled (rolled) tea buds were dried under controlled conditions of temperature and pressure. The drying temperature was kept in the range of 60 to 80 ° C., and the atmospheric pressure was kept at 0.6 to 0.7 atmospheric pressure.
d) This dried tea is a very clear and natural bright green exudate full of natural flavors and fragrances.
e) The method described above for green tea production can be carried out using a room or cupboard equipped with facilities for regulating temperature and pressure.

  Green tea was produced according to the present invention as shown by the following examples.

Example 1
This example illustrates the production of flavored green tea (flavored green tea).
To produce a natural flavored green tea, 500 g of fresh tea buds (2-3 leaves and buds) were collected. The tea buds were placed in a controlled room adjusted to a specific temperature of 60 ° C. and the atmospheric pressure was continuously maintained at 0.6 atm. Buds were allowed to wither for 2 hours by stopping enzyme activity. The wilted shoots at controlled temperature and pressure were immediately rolled as short as possible (10-15 minutes). The rolled (rolled) tea was immediately placed in the same dryer for drying at a controlled temperature (80 ° C.) and a controlled atmospheric pressure (0.7 atm). In this way, a natural flavored new green tea was produced which, when decocted with hot water (80-90 ° C.), gave a clear, natural green and flavored leachate.

Example 2
This example also shows the production of flavored green tea (flavor green tea).
1 kg of fresh tea buds (2 leaves and buds) were used to produce green tea with enhanced aroma and flavor. Tea buds were first placed in a room where the initial temperature was adjusted to 70 ° C., and the atmospheric pressure was continuously maintained at 0.7 atm. Buds were allowed to wither for 3 hours by stopping enzyme activity. After wilting, the buds were removed and immediately rolled (rolled) for a very short time (10-15 minutes). The rolled tea was immediately placed in the same room for drying again at a regulated temperature (70 ° C.) and a regulated atmospheric pressure (0.6 atm). In this way, a natural flavored new green tea was produced, which gave a clear, natural green and flavored leachate when decocted in hot water (80-90 ° C.).

Example 3
This example shows the analysis of the main non-volatile components of green tea by HPLC analysis.
HPLC analysis of the new green tea (GT-A) was performed to evaluate the main plant components present in it. The inventor has collected three separately prepared green tea samples.
1. Green tea leaves processed in oven (GT-B)
2. Green tea leaves processed by steaming (GT-C)
3. Green tea leaves processed by roasting in a flat pan (GT-D)

  These four green teas (GT-A, GT-B, GT-C, and GT-D) were analyzed using RP-HPLC for the presence of major plant components, ie, catechin, caffeine, and theanine therein. Compared using.

Extraction of green tea for sample preparation Exactly about 1 g of all four green tea samples were weighed. They were ground to a powder using a mortar and pestle and then solvent extracted. Extraction was performed by cold immersion using 70% acetone as a solvent. Three consecutive extractions were performed using 20, 20, and 10 ml of extraction solvent. The extract was filtered and stored. From the stored filtrate, the solvent was removed using a Buchi Rota vapor (evaporator) and the remaining aqueous portion was again made up to 50 ml with distilled water. In this way, extracts of all four teas were prepared.

  The extracts obtained on these of all four green teas were filtered through a 0.45 micron nylon membrane filter prior to HPLC analysis.

RP-HPLC analysis All four green teas GT-A, GT-B, GT-C, and GT-D were analyzed by using a Waters HPLC system. Acetonitrile and water (containing 0.01% TFA) were used as solvents. HPLC conditions start at 10% A at 0 minutes, slowly increase the solvent gradient at a rate of 5 ml, increase from 10% to 15% at 3 minutes, increase to 20% at 5 minutes, then 8 and 10 Increased to 25% and 30% in minutes, respectively. Keep the gradient at 30% A and 70% B for 2 minutes, then to 20% A at 16 minutes, 15% A at 18 minutes, and finally the gradient again to 10% solvent A by 20 minutes I made it. The injection volume was kept at 10 μl.

HPLC chromatography of all four leaves, namely GT-A (FIG. 1), GT-B (FIG. 2), GT-C (FIG. 3), and GT-D (FIG. 4). Calculated using a linear regression equation (y = mx + c) plotted for each individual standard, where y = peak area, x = standard concentration (microgram / ml), and m and n are constants. did. The data recording the amounts of theanine, caffeine, and catechin of different green tea samples (GT-A, GT-B, GT-C, and GT-D) are summarized in Table 1. From the HPLC data, among all four types of green tea, the green tea produced according to the present invention contains the same amount of catechin and caffeine but contains a significant amount of theanine compared to other tea samples. (Table 1).

  Table 1 shows the amount of major components of various samples of green tea (GT-A, GT-B, GT-C, and GT-D).

Example 4
This example shows the analysis of the main volatile components of green tea by GC and GC-MS analysis.
The inventors have analyzed the GC and GC-MS analysis of all four green teas, namely GT-A, GT-B, GT-C, and GT-D, the main volatile components present in them. Went for the measurement. In addition, all four of these green teas (GT-A, GT-B, GT-C, and GT-D) were compared for the main volatile components.

Extraction of volatile components from green tea by continuous distillation extraction (SDE) For the extraction of volatile components from green tea, the inventor has an air vent connected to an extended condenser and vacuum pump. Continuous distillation extraction was performed using a modified Rikens-Nickelson apparatus equipped (Rawat et al., 2007). The condenser refrigerant was kept at 5 ° C. using a circulating water bath (Plasto Crafts, Model No. LTB 20, Mumbai, India). Prior to SDE extraction, 1.0 mL of ethyl caproate solution (5 μL of ethyl caproate in 100 mL HPLC grade dichloromethane) was added to the tea as an internal standard. 100 g of traditional black tea was placed in a 1 L round bottom flask along with 1 g of sucrose dissolved in 700 ml of distilled water. 20 ml of HPLC grade dichloromethane was placed in a solvent flask. The mantle heater (Perfit India, 200 watts, 500 ml volume) for heating the solvent and the sample flask were kept at 60-70 and 75-80 ° C., respectively. The solution was dried overnight with anhydrous sodium sulfate (Merck, Mumbai, India). Volatile compounds extracted by SDE as described above were pooled, concentrated and finally concentrated to 5 μl using a nitrogen flush and injected into GC and GC-MS for analysis.

  GC profiles of volatile components present in various samples of green tea, namely GT-A (FIG. 5), GT-B (FIG. 6), GT-C (FIG. 7), and GT-D (FIG. 8). The data are shown in Table 2. The GC profile of the new green tea (GT-A) clearly shows the superiority of various volatile compounds compared to other green tea samples. Superiority of volatile components such as o-xylene, 1-octanol, 3,5-octadien-2-one, α-ionone, and 6,10,14-trimethyl-2-pentadecanone in GT-A by GC / MS analysis The properties (Table 2) indicate that this green tea has more aroma (aroma) and flavor (flavor) properties. These results clearly showed that using this methodology for making green tea, the quality of the overall green tea can be enhanced without additional additives, with the added benefit of energy efficiency.

(Continued from Table 2)

  Table 2 shows the main volatile components in various samples of green tea (GT-A, GT-B, GT-C, and GT-D).

Advantages The present invention has the following advantages.
1) To provide an energy efficient method for producing green tea (flavored green tea) with an enhanced flavor.
2) The present invention discloses a method for producing high quality flavored green tea (flavor green tea).
3) The present invention disclosed the standardization of the conditions of the various steps of tea production, ie, the step of wilting (tea buds), the step of rolling (rolling) and the step of drying.
4) Green tea produced according to the present invention is rich in flavor (flavor) and aroma (aroma) properties.
5) The present invention results in the production of green tea with enhanced sensory characteristics.
6) High quality green tea with enhanced aroma (aroma) and flavor (flavor) and no external additives of any kind.

Claims (7)

The following steps:
a) A step of wiping freshly picked tea buds at a controlled temperature and pressure for 2 to 3 hours, wherein the temperature is in the range of 60-70 ° C. and the atmospheric pressure is 0.6-0.7 atm. A step in the range of (60.80 to 70.93 kPa);
b) rolling the treated (controlled and withered) tea under controlled conditions for a specific time in the range of 10 to 15 minutes;
c) The rolled green tea is dried at a controlled temperature and pressure at a temperature in the range of 60-80 ° C. and a pressure of 0.6-0.7 atmospheres (60.80-70.93 kPa) to produce the desired green tea Obtaining a step,
An energy efficient method for producing high quality green tea with an enhanced flavor, including   2. Energy efficiency according to claim 1, wherein a desired green tea is obtained using a room or cupboard equipped with equipment for regulating temperature and pressure, maintaining the desired temperature and pressure in steps a) and c). Good way.   To produce green tea flavored under a controlled temperature in the range of 60-70 ° C. (atmospheric pressure is in the range of 0.6-0.7 atm (60.80-70.93 kPa)) The energy efficient method of claim 1, wherein the enzymatic activity of fresh tea buds is stopped during wilting.   The energy efficient method according to claim 1, wherein the tea buds used include the top 2 to 3 leaves and the top bud including the stem portion.   The energy efficient process according to claim 1, wherein the tea buds used are obtained from Camellia sinensis and Assam tea (Camellia assamica) subspecies.   The energy efficient method according to claim 1, wherein the green tea obtained in step c) has no unpleasant roasting odor compared to green tea roasted in a pan and heat treated.   From the green tea of step c), the tea obtained by roasting the green tea in hot water (80-90 ° C.) is a very transparent and natural green exudate filled with natural flavor and aroma. The energy efficient method of claim 1, wherein:

Images