US20080020069A1 - Beverage precursor and process for the manufacture thereof - Google Patents

Beverage precursor and process for the manufacture thereof Download PDF

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Publication number
US20080020069A1
US20080020069A1 US11/880,795 US88079507A US2008020069A1 US 20080020069 A1 US20080020069 A1 US 20080020069A1 US 88079507 A US88079507 A US 88079507A US 2008020069 A1 US2008020069 A1 US 2008020069A1
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United States
Prior art keywords
beverage precursor
tea
beverage
stem
leaf
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US11/880,795
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English (en)
Inventor
Steven Colliver
Ambalavanar Thiru
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Conopco Inc
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Conopco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Conopco Inc filed Critical Conopco Inc
Assigned to CONOPCO, INC., D/B/A UNILEVER reassignment CONOPCO, INC., D/B/A UNILEVER ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: COLLIVER, STEVEN PETER, THIRU, AMBALAVANAR
Publication of US20080020069A1 publication Critical patent/US20080020069A1/en
Priority to US12/398,259 priority Critical patent/US8211478B2/en
Abandoned legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/82—Theaceae (Tea family), e.g. camellia
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to beverage precursors for preparing tea-based beverages.
  • Green tea is a popular beverage which has been consumed in China and Japan for many hundreds of years. Recently, extensive laboratory research and epidemiologic studies have shown that compounds present in green tea (particularly catechins) may reduce the risk of a variety of illnesses. Furthermore, catechine have been shown to suppress accumulation of visceral fat and so may be useful in controlling bodyweight and bodyshape (see, for example, T. Nagao et al., “Tea Catechins Suppress Accumulation of Body Fat in Humans”, J. Oleo. Sci., 2001, 50(9), pp. 717-728). These studies, along with the increasing complexity of the consumers'ss palate have led to growth in the consumption of green tea, even in markets (such as the USA and Western Europe) where there is no tradition of green tea consumption.
  • tea beverages are less convenient to prepare than beverages prepared from non-tea-based beverage precursors, such as instant coffee, owing to the relatively slow rate of infusion of tea leaves and slow rate of dissolution of tea powders.
  • beverage precursor in a form which is both convenient for everyday use and which may allow a consumer to obtain the necessary intake of catechins from a fewer number of beverages than would need to be prepared from conventional beverage precursors.
  • beverage precursor in a specific amount and with a specific composition.
  • beverage refers to a substantially aqueous drinkable composition suitable for human consumption.
  • a beverage precursor is defined as a fabricated composition suitable for preparing a beverage.
  • the term “packaged” means that the beverage precursor is contained within a sealed packet.
  • the term “tea material” refers to dry material from the plant Camellia sinensis var. ginensis and/or Camellia sinensis var. assamica.
  • the material may have been subjected to a so-called “fermentation” step wherein it is oxidised by certain endogenous enzymes that are released during the early stages of “black tea” manufacture. This oxidation may even be supplemented by the action of exogenous enzymes such as oxidases, laccases and peroxidases.
  • the material may have been partially fermented (“oolong” tea) or substantially unfermented (“green tea”).
  • tea leaves and/or stem refers to tea material that is derived from the leaves and/or stem of the plant, and that has not been subjected to an extraction step (i.e., infusible tea material).
  • tea extract refers to tea material that has been extracted from tea leaves and/or stem, and which is soluble in boiling water.
  • tea-based beverage refers to a beverage comprising at least 0.01% by weight dissolved tea material.
  • food-grade additive refers to edible material that is not derived from a plant of the species Camellia sinensis.
  • catechins is used as a generic term for catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and mixtures thereof.
  • the extraction tube should now contain a liquid supernatant on top of a plug of tea material. Carefully decant supernatant into a clean graduated test tube.
  • the extraction tube should now contain a liquid supernatant on top of a plug of tea material. Carefully decant supernatant into the graduated test tube containing the supernatant from step 7.
  • Calibration curve is constructed from caffeine and the concentration of catechins is calculated using the relative response factors of the individual catechins to caffeine (from the ISO catechin method - ISO/CD 14502-2). Individual caffeine standards (Sigma, Poole, Dorset, UK) are used as peak identification markers.
  • the amounts of catechins and caffeine delivered by a beverage precursor are determined simultaneously by reverse-phase HPLC as follows:
  • the whole infusion package is placed in a 500 ml container.
  • the beverage precursor is removed from any package and placed in a 500 ml container.
  • the container is stored at an air temperature of 20° C. and the beverage precursor is allowed to statically infuse/dissolve in the water.
  • beverage precursor is removed from the container.
  • the infusion package is simply removed from the liquid in the container.
  • the liquid is strained through muslin.
  • the resulting solution is then decanted into microcentrifuge tubes and centrifuged at a RCF of 14000 g for 10 minutes.
  • HPLC analysis conditions are identical to those given above for the tea material.
  • the present invention provides a beverage precursor comprising tea material and food-grade additive, the beverage precursor being present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.05 and 2% by weight of the beverage.
  • the beverage precursor of the invention is provided in an amount that allows for consumers to meet the daily intake of catechins required to achieve health benefits, whilst requiring shorter time to prepare a beverage and/or preparation of fewer beverages per day compared with conventional beverage precursors.
  • the efficiency of catechin delivery may be further improved if the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of at least 0.06% by weight of the beverage, more preferably at least 0.07% and most preferably at least 0.08%.
  • the efficiency of catechin delivery should not be too high, however, otherwise the taste and/or appearance of the beverage may be impaired. Therefore it is preferred that the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of less than 1% by weight of the beverage, more preferably less than 0.5% and most preferably less than 0.2%.
  • the mass of beverage precursor required to deliver suitable amounts of catechins to a beverage will depend upon the catechin content of the beverage precursor and on the solubility of the catechins in the aqueous medium used to prepare the beverage. It is preferred, however, that the mass of beverage precursor is at least 0.5 g, as smaller amounts are difficult to accurately portion and dose. More preferably the mass is at least 0.7 g, and most preferably at least 0.9 g. Preferably also, the mass of beverage precursor is less than 5 g as larger amounts become inconvenient to store and/or handle. More preferably the mass is less than 4 g, most preferably less than 3 g.
  • the tea material is particulate.
  • at least 95% (more preferably from 98 to 100%) by weight of the particulate tea material has a maximum linear dimension of less than 2 mm.
  • at least 95% (more preferably from 98 to 100%) by weight of the particulate tea material has a mesh size below 9 (i.e. passes through a Tyler Mesh of No. 9).
  • Green tea contains a higher level of catechins than semi-fermented tea or fermented tea and so it is preferred that the tea material comprises green tea material. More preferably the tea material comprises at least 75% by weight green tea material, most preferably from 90 to 100%.
  • the tea material preferably comprises a high level of catechins, thus it is preferred that the tea material comprises at least 10% catechins by weight of the tea material, more preferably at least 12% and most preferably at least 13%. It is also preferred, however, that the tea material comprises further compounds that deliver the taste and benefits of tea and so it is preferred that the level of catechins in the tea material is less than 90% by weight of the tea material, more preferably less than 70% and most preferably less than 30%.
  • These further compounds include theaflavins, thearubigins, gallic acid, theanine, caffeine, quinic acid, oxalic acid, potassium ions, sodium ions, magnesium ions, aluminium ions, sucrose, glucose, maltose, fructose, pectin, or mixtures thereof.
  • Caffeine is particularly preferred as it has been shown to assist in body management, especially in weight control and/or control of body shape.
  • the tea material comprises caffeine in an amount of at least 1% by weight of the tea material, more preferably at least 2% and most preferably at least 3%. Too much caffeine, however, may result in an unpalatable beverage and/or unwanted physiological effects.
  • the tea material comprises less than 25% caffeine by weight of the tea material, more preferably less than 15% and most preferably less than 7%.
  • the amount of beverage precursor is such that the beverage produced by contacting the beverage precursor with 250 ml water for 2 minutes at 90° C., comprises caffeine in an amount of between 0.005 and 0.5% by weight of the beverage, more preferably between 0.01 and 0.2% and most preferably between 0.015 and 0.1%.
  • the amount of beverage precursor is such that the beverage produced by contacting the beverage precursor with 250 ml water for 2 minutes at 90° C. has a weight ratio of catechins to caffeine of less than 6:1, more preferably in the range 4.9:1 to 1:1, most preferably between 4.5:1 and 2:1.
  • the beverage precursor of the present invention comprises food grade additive.
  • the presence of the food-grade additive may help in providing high efficiency of catechin delivery to a beverage. This is because the food-grade additive may help to separate the tea material and thus allow for increased rate of infusion and/or dissolution of the tea material.
  • the food grade additive may additionally or alternatively help to mask the bitter taste associated with catechins.
  • the beverage precursor comprises tea material and food-grade additive in a weight ratio of less than 100:1, more preferably less than 50:1 and most preferably less than 30:1.
  • the weight ratio of tea material to food-grade additive in the precursor is at least 1:2, more preferably at least 2;1 and most preferably at least 5:1.
  • the ability of the food-grade additive to separate the tea material and thus allow for increased rate of infusion and/or dissolution of the tea material is enhanced when the food-grade additive is particulate.
  • the food-grade additive is particulate.
  • at least 95% (more preferably from 98 to 100%) by weight of the food-grade additive has a maximum linear dimension of less than 2 mm.
  • at least 95% (more preferably from 98 to 100%) by weight of the food-grade additive has a mesh size below 9 (i.e. passes through a Tyler Mesh of No. 9).
  • the food-grade additive may be any edible material and may, for example, comprise saccharide (including sugars, oligosaccharides and/or polysaccharides), salt, sweetener (including artificial sweeteners such as aspartame, sucralose, and/or acesulfame K), protein, milk powder, food acid (and/or a salt thereof), flavour or a mixture thereof.
  • saccharide including sugars, oligosaccharides and/or polysaccharides
  • sweetener including artificial sweeteners such as aspartame, sucralose, and/or acesulfame K
  • protein milk powder
  • food acid and/or a salt thereof
  • flavour or a mixture thereof particularly preferred are sugars, oligosaccharide, sweetener, salt and mixtures thereof, owing to their ability to mask the bitterness of catechins.
  • Suitable flavours include natural and synthetic fruit flavours, and/or natural or synthetic herb flavours.
  • fruit flavours include apple, peach, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry and cherry.
  • herb flavours include jasmine, chamomile, rose, mint, hawthorn, chrysanthemum, osmanthus, hibiscus, elderflower and verbena.
  • pineapple flavour naturally or synthetic
  • the flavour comprises pineapple flavour.
  • the pineapple flavour may be natural or synthetic.
  • the pineapple flavour comprises 2-propenyl hexanoate.
  • the food-grade additive may additionally or alternatively comprise a weight management active.
  • Suitable actives include biotin, pantothenic acid (vitamin B5), vitamin B6, niacin, magnesium, yerba mate extract, guarana extract, hydroxycitric acid and mixtures thereof.
  • the beverage precursor is preferably packaged in the said amount.
  • the packet may be any suitable food-grade package.
  • the packet is water-resistant. Suitable water-resistant materials are known in the art and include foil, waxed-paper and laminate materials.
  • the beverage precursor is removed from the packet in order to prepare a beverage.
  • the tea material is substantially free from tea leaf and/or stem.
  • the tea material may comprise at least 95% tea extract by weight of the tea material, more preferably at least 98% and most preferably from 99.5 to 100%.
  • the package is an infusion package.
  • the packet is of porous material.
  • the porous material can be any material that is suitable for enabling water to infuse within the packet without allowing any insoluble contents to leave the packet, for example filter paper, nylon mesh, gauze, muslin, nonwoven fabric or some other similar material or fabric.
  • tea leaf and/or stem in the tea material is particularly preferred as tea leaf and/or stem is not produced with the intensive processing such as is involved in manufacture of tea extract.
  • tea leaf and/or stem has a more natural flavour and comprises a wider range of natural tea components than refined forms of tea material. Therefore, in a preferred embodiment, the tea material comprises tea leaf and/or stem in an amount of at least 90% by weight of the tea material, more preferably at least 95% and most preferably from 98 to 100%.
  • the tea leaf and/or stem is preferably green tea leaf and/or stem.
  • the tea leaf and/or stem comprises catechins in an amount of at least 10% by weight of the leaf and/or stem, more preferably at least 12% and most between 13 and 25%.
  • Camellia sinensis var. assamica typically has the highest level of catechins. Furthermore, var. assamica is relatively rich in certain non-flavanol actives, such as the amino acid theanine. However, because catechins have a large influence on the bitterness and astringency of tea infusions, var. assamica is conventionally considered unsuitable for use in green tea production (see, for example, “Tea: Cultivation to Consumption”, K. C. Willson and M. N. Clifford (Eds), 1 st Edn, 1992, Chapman & Hall (London), Chapter 13, p. 414).
  • the tea leaf and/or stem comprises at least 90% by weight of material from Camellia sinensis var. assamica, more preferably at least 95% and most preferably from 98 to 100%.
  • tea leaf and/or stem Conventional manufacture of tea leaf and/or stem involves a maceration step. Maceration involves wounding the leaves and/or stem prior to drying. The wounding is usually affected by rolling and/or crushing the leaves and/or stem i.e. to break down the plant tissue structure. In order to maximise this wounding and the amount of catechins released by the tea material, it is preferred that tea leaves and/or stem used in the beverage precursor of the present invention have been produced by a process wherein fresh tea leaves and/or stem are macerated by passing through a cutting machine. Most preferred is that the tea leaf and/or stem has been macerated using a CTC process. “CTC” comes from the words “crush, tear and curl”.
  • the tea material may comprise a mixture of tea leaves and/or stem with tea extract.
  • the beverage precursor is preferably dry.
  • the beverage precursor comprises less than 15% water by weight of the beverage precursor, more preferably less than 10% and most preferably from 5 to 0.1%.
  • the present invention provides a method of manufacturing a beverage comprising contacting the beverage precursor with an aqueous medium.
  • aqueous medium range from 50 g to 1000 g, more preferably 150 g to 500 g, most preferably 175 g to 300 g.
  • the aqueous medium preferably comprises at least 90% water by weight of the aqueous medium, more preferably at least 98%, most preferably from 99.8 to 100%.
  • the beverage precursor of this invention and/or the beverage may be used as a medicament or in the preparation of a medicament.
  • the beverage precursor and/or beverage may be used to provide any of the benefits associated with consumption of catechins such as treating and/or preventing cancer; and/or treating and/or preventing cardio-vascular disease. It is particularly preferred to use the beverage precursor and/or beverage for controlling the bodyweight and/or shape of an individual.
  • the beverage precursor or beverage may be used in a method of providing at least one of theme benefits to an individual, the method comprising administering to the individual the beverage. Preferably the beverage is administered orally.
  • Fresh tea leaf (two leaves and a bud) from Camellia sinensis var. assamica was harvested from fields in Kenya.
  • the fresh leaf has a moisture content of 76-80% by weight.
  • the fresh leaf was then air-dried to a leaf moisture content of 75( ⁇ 1)%.
  • the leaf was then steamed for 60 seconds at a temperature of 96° C. to inactivate any endogenous enzymes and thus prevent fermentation.
  • the moisture content of the steamed leaves was then reduced to 67( ⁇ 1)% by passing the leaf through two hot air drum driers in series followed by a vibratory bed hot air drier.
  • Leaf at the end of the vibratory bed was cooled to room temperature ( ⁇ 25° C.) and then fed to a rotorvane. Macerated leaf from the rotorvane was then fed through two CTC machines in series. After the CTC processing, the macerated leaf was dried in a fluid bed drier to a moisture content of below 3%.
  • the sorted leaf had a size range of ⁇ 10+40 mesh (Tyler), a content of catechins of 13.3% by weight and a caffeine content of 2.9% by weight.
  • the tea leaf was then blended with a flavour composition, dosed into pyramid tea bags and the tea bags sealed. Each tea bag contained 1.9 g of tea leaf and 0.2 g of the flavour composition.
  • the flavour composition was a granular mixture of maltodextrin (carrier) with pineapple and hibiscus aroma.
  • the pineapple aroma comprised 2-propenyl hexanoate.
  • Infusion of a tea bag in 250 ml water at 90° C. for 2 mins produced a beverage with content of catechins of 0.082% by weight and a caffeine content of 0.020% by weight.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Epidemiology (AREA)
  • Microbiology (AREA)
  • Medical Informatics (AREA)
  • Biotechnology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Diabetes (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Child & Adolescent Psychology (AREA)
  • Hematology (AREA)
  • Obesity (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Organic Chemistry (AREA)
  • Tea And Coffee (AREA)
  • Medicines Containing Plant Substances (AREA)
US11/880,795 2006-07-24 2007-07-24 Beverage precursor and process for the manufacture thereof Abandoned US20080020069A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US12/398,259 US8211478B2 (en) 2006-07-24 2009-03-05 Beverage precursor and process for the manufacture thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EPEP06253867 2006-07-24
EP06253867A EP1891862B1 (de) 2006-07-24 2006-07-24 Ausgangsstoff für ein Getränk

Related Child Applications (1)

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US12/398,259 Expired - Fee Related US8211478B2 (en) 2006-07-24 2009-03-05 Beverage precursor and process for the manufacture thereof

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US (2) US20080020069A1 (de)
EP (2) EP1891862B1 (de)
JP (1) JP5016043B2 (de)
CN (1) CN101494991B (de)
AR (1) AR062040A1 (de)
AT (1) ATE553659T1 (de)
AU (1) AU2007278221B2 (de)
BR (1) BRPI0713824A2 (de)
CA (1) CA2658767A1 (de)
CL (1) CL2007002145A1 (de)
EG (1) EG25430A (de)
MY (1) MY147486A (de)
PL (1) PL1891862T3 (de)
RU (1) RU2442427C2 (de)
WO (1) WO2008012280A2 (de)
ZA (1) ZA200900321B (de)

Cited By (10)

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US20060159829A1 (en) * 2004-12-08 2006-07-20 Conopco Inc, D/B/A Unilever Consumer product for enhancing mental focus
US20090017183A1 (en) * 2007-07-10 2009-01-15 Conopco, Inc., D/B/A Unilever Stable and consumable compositions
US20090155420A1 (en) * 2007-12-12 2009-06-18 Conopco, Inc., D/B/A Unilever Food product with stabilized non-protein amino acids
US20100136206A1 (en) * 2008-11-11 2010-06-03 Conopco, Inc., D/B/A Unilever Tea composition
US20130101725A1 (en) * 2010-07-02 2013-04-25 Jonathan George Collett Process for the manufacture of infusible beverage products
US20130224339A1 (en) * 2012-02-23 2013-08-29 Alice Chang Fruit skin drink, fruit skin bag, and dried fruit skin
WO2017008943A1 (en) * 2015-07-16 2017-01-19 Unilever Plc Beverage precursor
CN114176148A (zh) * 2021-11-23 2022-03-15 袁峰 一种金银花芽茶的制备方法
CN114885998A (zh) * 2022-03-14 2022-08-12 毛丽鸿 一种保健养生茶
RU2827799C1 (ru) * 2023-12-01 2024-10-02 Общество с ограниченной ответственностью "МДТ" Способ заваривания чая и способ производства фасованного чая

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Publication number Priority date Publication date Assignee Title
PL2211630T3 (pl) 2007-11-05 2012-12-31 Unilever Nv Sposób wytwarzania herbacianych produktów
EP2207431B1 (de) 2007-11-05 2011-03-30 Unilever Plc, A Company Registered In England And Wales under company no. 41424 of Unilever House Verfahren zur herstellung von teeprodukten und hierdurch erhältliche produkte
US20100086645A1 (en) * 2008-10-02 2010-04-08 Conopco, Inc., D/B/A Unilever Process for manufacturing tea products
CN102164500B (zh) * 2008-10-02 2014-08-20 荷兰联合利华有限公司 生产茶产品的方法
WO2012048925A1 (en) * 2010-10-12 2012-04-19 Unilever Plc Process for manufacturing green tea
JP5812657B2 (ja) * 2011-04-14 2015-11-17 小川香料株式会社 飲料又は食品の苦渋味抑制剤
WO2015046236A1 (ja) * 2013-09-24 2015-04-02 ザ コカ・コーラ カンパニー 茶葉の製造方法
JP2015149941A (ja) * 2014-02-14 2015-08-24 株式会社寺田製作所 緑茶製造方法
JP2016116477A (ja) * 2014-12-19 2016-06-30 ポッカサッポロフード＆ビバレッジ株式会社 製茶方法
CN106962511A (zh) * 2017-03-30 2017-07-21 杭州杉明茶叶有限公司 一种干茶去杂味装置及其方法

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