WO2010116379A1 - Thé enrichi en fer et procédé de fabrication de celui-ci - Google Patents

Thé enrichi en fer et procédé de fabrication de celui-ci Download PDF

Info

Publication number
WO2010116379A1
WO2010116379A1 PCT/IN2009/000467 IN2009000467W WO2010116379A1 WO 2010116379 A1 WO2010116379 A1 WO 2010116379A1 IN 2009000467 W IN2009000467 W IN 2009000467W WO 2010116379 A1 WO2010116379 A1 WO 2010116379A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
iron
range
regular
fortified
Prior art date
Application number
PCT/IN2009/000467
Other languages
English (en)
Inventor
Arijit Guha Mazumder
Pulikkottil Jose David
Andrew Scott
Original Assignee
Tata Tea Limited
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 Tata Tea Limited filed Critical Tata Tea Limited
Publication of WO2010116379A1 publication Critical patent/WO2010116379A1/fr

Links

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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives

Definitions

  • This invention relates to an iron fortified tea and a process for manufacture thereof wherein tea may be black tea or green tea of leaf grade, fannings grade, dust grade or any mixture thereof. Tea being most widely consumed beverage world over, the iron fortified tea of the present invention has vast economic significance as well as is of great importance to public health as it would help in reducing iron deficiency of population through the consumption of tea beverage prepared from iron fortified tea of the present invention.
  • Iron deficiency anemia is a serious nutrition related health problem, affecting more than 3 billion people in the world. In India, the situation is even worse where Iron deficiency anemia is more than 70% among the persons in lower age group and more than 50% among the persons in other age groups and is spread across demography and all age groups. While iron deficiency is one of the direct causes of anemia, it is also the cause of various other physiological disorders like energy deficiency, poor growth and development. Therefore iron fortification in food, particularly through tea, which is widely consumed across in India, is considered as a key measure to provide the necessary dietary iron as source to minimize the effect of iron deficiency and the risk of iron deficiency induced anemia.
  • Tea beverage is known to have an inhibitory effect on the absorption of iron in the food consumed, particularly when tea beverage is taken immediately after or along with the food.
  • This inhibitory effect of tea beverage is due to the presence of tea polyphenols, which complex with the iron in the food thereby inhibiting its bioavailablity.
  • This inhibitory effect of tea beverage on the absorption of iron of food particularly when consumed with or immediately before tea beverage could be mitigated by fortification of tea with an iron salt.
  • the problem associated with such approach of fortification of tea with an iron salt is that addition of any of the commonly available iron salts to tea for the purposes of such iron fortification causes complexation of tea polyphenols with such iron salts which results in discoloration of tea.
  • the beverage prepared from the tea fortified with such iron salts therefore lacks the normal appearance and taste of regular tea and therefore would not be accepted for consumption by the tea consumers just like a regular tea beverage.
  • the present invention overcomes this problem and has identified an iron salt and developed a process for iron fortification of tea with the identified iron salt, after considerable research and development with various iron salts, which does not result in any discoloration of tea as the identified iron salt does not interact with tea polyphenols. There is, therefore no change in the tea profile and taste character and hence no difference between tea beverages prepared from the iron fortified tea of the present invention as compared to the tea beverage prepared from the regular tea.
  • the tea beverage prepared from the iron fortified tea of the present invention can be taken by consumers like a regular tea beverage with additional beneficial effects of iron enrichment through the consumption of the tea beverage.
  • an iron fortified tea and a process for manufacture thereof is one of the breakthrough inventions.
  • Tea beverage which is one of the most widely consumed beverage at all levels in the society, has a negative association with respect to Iron, due to its interaction with Iron resulting in discoloration of the liquor making it undesirable to consumers.
  • the present invention provides iron fortified tea, in which the Iron added do not interact with tea in solution and hence the liquor is not affected and at the same time has a texture like a regular tea and beverage prepared therefrom has similar taste characteristics as that of regular tea and also has enhanced bio-availability of iron.
  • the Iron deficiency being one of the leading causes of anemia and several other diseases, this invention will give a long term benefit in combating iron deficiency, by providing dietary iron through Tea and that would impact the general health status of the population.
  • the final dried iron enriched tea provided by the present invention has 99.5 to 99.88% of regular tea, 0.1 to 0.3% of iron salt and 0.02 to 0.2% of starch base, wherein regular tea is black tea or green tea in leaf grade, fannings grade, dust grade or any mixture thereof.
  • the iron enriched tea is manufactured by uniform mixing of a dried concentrate with regular tea in the ratio of 1:4.
  • the dried concentrate is prepared by spraying the iron solution over regular tea and drying in a fluid bed drier in the temperature range of 70 to 90 degree C till the moisture content is less than 5%.
  • the iron solution for this purpose is prepared by adding an iron salt to a homogenized starch base prepared as per the present invention and maintained at a temperature in the range of 60 to 70 degree C, wherein the iron salt is selected from ferrous bis glycine sulphate and ferric trisglycinate.
  • An object of the present invention is therefore to provide an iron fortified tea and process for manufacture thereof wherein the tea manufactured has the same texture as that of regular tea and the tea beverage prepared therefrom has taste and characteristics of a regular tea beverage.
  • Another object of the present invention is to provide an iron fortified tea which provides minimum of 20mg dietary iron in lOOg tea.
  • Each cup of the tea beverage prepared from the iron fortified tea of the present invention provides minimum 0.4mg iron. If three cups of such tea beverage are consumed per day, these would provide minimum 1.2mg of iron that would meet minimum of 4.5% of the recommended daily allowance of 28mg of Iron per day.
  • Still another object of the present invention is to provide an iron fortified tea which has higher bioavailability of iron as compared to other iron fortified foods and beverages, using different iron salts which are typically used for the food and beverages iron fortification such as Ferric pyrophosphate, Ferrous sulfate etc.
  • iron salt used for fortification is ferrous bis glycine sulfate or ferric trisglycinate.
  • the amino acid (in this case Glycine) in the case of these iron salts is bonded to Iron, leaving no vacant orbital in the iron atom, which prevents Iron present in these salts from complexing with polyphenols and other similar molecules, thereby iron remains more bioavailable for absorption in the digestive tract.
  • Still further object of the present invention is to provide an iron fortified tea wherein the dietary iron fortification in tea does not lead to any change in color or other organoleptic properties of the tea and the tea beverage is prepared from the iron fortified tea of the present invention using the same process as used for the preparation of regular tea beverage.
  • Yet further object of the present invention is to provide an iron fortified tea and process for manufacture thereof wherein the process enables uniform distribution of dietary iron in the tea as well as in the beverage prepared therefrom.
  • Even further object of the present invention is to provide an iron fortified tea which has a shelf life of six months in the pack.
  • the lOOg of the final product of dried iron fortified tea of the present invention comprises following ingredients expressed as weight percentage of the product:
  • Iron salt - 0.1 - 0.3% preferably 0.15 -0.25%
  • Starch base 0.02 to 0.2% preferably 0.05 to 0.1%
  • the process for manufacture of the iron fortified tea comprises the steps of:
  • Deionised water is heated in the range of 50-85 Deg C preferably in the range of 65-75 Deg C.
  • the minimum temperature of 50 Deg C is necessary as below 50 Deg C, the ingredients are not completely soluble in the said deionised water and therefore when iron salt is added to the said water, it does not result in uniform dispersion of the ingredients in the water.
  • Starch base is added to such pre-heated water and is homogenized for at least 15 minutes using a Silverson homogenizer maintaining temperature in the range of 65 to 75 degree C, so as to ensure proper mixing and distributing of ingredients evenly in the solvent.
  • Starch base and deionised water are taken in the ratio in the range of 1:50 to 1:75 in weight by volume of deionised water
  • An iron solution is prepared by addition of an iron salt to the homogenized starch mix obtained by step (a) and mixing for at least 15 min, ensuring maintaining of temperature not below 50 Deg C but preferably in the range of 60-70 Deg C.
  • Iron salt and the homogenized mix are taken in the weight by volume ratio of around 1:20.
  • the iron salt is selected from ferrous bis glycine sulphate and ferric trisglycinate that has 10 to 20% iron.
  • the iron solution obtained by step (b), with a solid content of 4 - 7%, is sprayed over regular tea and mixed for minimum 5-10 min in a Forberg mixer, which has an axial spray arrangement and paddle type blenders, to ensure uniform distribution of iron salt in the tea.
  • the regular tea may be leaf grade, fannings grade, dust grade or any mixture thereof.
  • the mixture of iron solution and regular tea after thorough mixing is dried in a fluid bed drier at a temperature between 70 to 90 Deg C to a moisture less than 5%, thereby obtaining the dried concentrate iron fortified tea.
  • the ratio of volume of iron solution to the regular tea over which it is sprayed is in the range of 1:5 to 1:6 in volume by weight of regular tea.
  • step (c) The dried concentrate obtained by step (c) is then mixed with regular tea in the ratio of 1:4 by weight in a rotary blender or vertical static blender to ensure uniform distribution of Iron in the desired level.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Tea And Coffee (AREA)

Abstract

L'enrichissement de thé en utilisant l'un quelconque des sels de fer actuellement connus conduit à la complexation de fer avec des polyphénols de thé lorsque le thé est infusé, conduisant à la décoloration de l'infusion et lui donnant un goût désagréable. La présente invention résout ce problème en identifiant des sels de fer et concerne un procédé de fabrication de thé enrichi en fer en utilisant les sels de fer identifiés, où le sel de fer identifié n'interagit pas avec les polyphénols de thé, lorsque la boisson est préparée. Le thé enrichi fabriqué a un aspect similaire au thé normal et la boisson de thé préparée à partir d'un tel thé enrichi en fer par le même procédé que celui utilisé pour un thé normal a un aspect et un goût similaires à une boisson préparée à partir de thé normal avec le bénéfice additionnel de l'enrichissement en fer pour les consommateurs. Cette invention est applicable à la fortification de thé noir et de thé vert.
PCT/IN2009/000467 2009-04-08 2009-08-24 Thé enrichi en fer et procédé de fabrication de celui-ci WO2010116379A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN599KO2009 2009-04-08
IN599/KOL/2009 2009-04-08

Publications (1)

Publication Number Publication Date
WO2010116379A1 true WO2010116379A1 (fr) 2010-10-14

Family

ID=42935708

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IN2009/000467 WO2010116379A1 (fr) 2009-04-08 2009-08-24 Thé enrichi en fer et procédé de fabrication de celui-ci

Country Status (1)

Country Link
WO (1) WO2010116379A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012025319A1 (fr) * 2010-08-25 2012-03-01 Unilever Nv Procédé de préparation d'un produit à base de thé
US20130017270A1 (en) * 2010-03-31 2013-01-17 Claudio Kendi Morikawa Fenton reaction catalyst using coffee grounds or tea dregs as raw material
EP2554042A1 (fr) * 2010-03-31 2013-02-06 Incorporated Administrative Agency National Agriculture and Food Research Organization Agent à pouvoir réducteur apportant du fer hydrosoluble, à base de marc de café ou de thé
WO2013179206A1 (fr) 2012-06-01 2013-12-05 Dsm Ip Assets B.V. Supplémentation minérale de boissons
US9162219B2 (en) 2011-05-17 2015-10-20 Incorporated Administrative Agency, National Agriculture And Food Research Organization Fenton reaction catalyst produced using reducing organic substance as raw material
WO2017054084A1 (fr) * 2015-10-01 2017-04-06 The Governing Council Of The University Of Toronto Préparations à base de thé enrichi en fer
WO2019141835A1 (fr) * 2018-01-22 2019-07-25 Givaudan Sa Matériau végétal traité et ses procédés de fabrication et d'utilisation
WO2021254699A1 (fr) 2020-06-19 2021-12-23 Unilever Ip Holdings B.V. Boisson à base de thé enrichie en fer

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2650895A (en) * 1947-02-24 1953-09-01 Mead Johnson & Co Spray dried vitamin a and d emulsion
US4009291A (en) * 1974-03-25 1977-02-22 General Foods Corporation Cold water soluble stable bulked starch
US4474822A (en) * 1980-08-09 1984-10-02 Sata Shokuhin Kogyo Kabushiki Kaisha Process for the preparation of instant tea
US4486435A (en) * 1983-05-16 1984-12-04 Basf Wyandotte Corporation Spray-dried vitamin powders using hydrophobic silica
US4599152A (en) * 1985-05-24 1986-07-08 Albion Laboratories Pure amino acid chelates
US6436453B1 (en) * 2000-06-16 2002-08-20 General Mills, Inc. Production of oil encapsulated minerals and vitamins in a glassy matrix
US20030064130A1 (en) * 2001-03-05 2003-04-03 Unilever Bestfoods North America, Division Of Conopco, Inc. Black tea manufacture
US6607761B2 (en) * 1995-10-27 2003-08-19 The Procter & Gamble Co. Color stable iron fortified compositions
US20030206969A1 (en) * 2002-05-02 2003-11-06 Integrity Pharmaceutical Corporation Prenatal multivitamin/multimineral supplement

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2650895A (en) * 1947-02-24 1953-09-01 Mead Johnson & Co Spray dried vitamin a and d emulsion
US4009291A (en) * 1974-03-25 1977-02-22 General Foods Corporation Cold water soluble stable bulked starch
US4474822A (en) * 1980-08-09 1984-10-02 Sata Shokuhin Kogyo Kabushiki Kaisha Process for the preparation of instant tea
US4486435A (en) * 1983-05-16 1984-12-04 Basf Wyandotte Corporation Spray-dried vitamin powders using hydrophobic silica
US4599152A (en) * 1985-05-24 1986-07-08 Albion Laboratories Pure amino acid chelates
US6607761B2 (en) * 1995-10-27 2003-08-19 The Procter & Gamble Co. Color stable iron fortified compositions
US6436453B1 (en) * 2000-06-16 2002-08-20 General Mills, Inc. Production of oil encapsulated minerals and vitamins in a glassy matrix
US20030064130A1 (en) * 2001-03-05 2003-04-03 Unilever Bestfoods North America, Division Of Conopco, Inc. Black tea manufacture
US20030206969A1 (en) * 2002-05-02 2003-11-06 Integrity Pharmaceutical Corporation Prenatal multivitamin/multimineral supplement

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Data Sheet entitled Albion Human Nutrition Products.", 2008, Retrieved from the Internet <URL:http://www.albionminerals.com/human-nutrition/human-products> *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9566360B2 (en) 2010-03-31 2017-02-14 Incorporated Administrative Agency National Agriculture And Food Research Organization Fenton reaction catalyst using coffee grounds or tea dregs as raw material
EP2554042A1 (fr) * 2010-03-31 2013-02-06 Incorporated Administrative Agency National Agriculture and Food Research Organization Agent à pouvoir réducteur apportant du fer hydrosoluble, à base de marc de café ou de thé
EP2554042A4 (fr) * 2010-03-31 2013-10-09 Inc Admin Agency Naro Agent à pouvoir réducteur apportant du fer hydrosoluble, à base de marc de café ou de thé
US20130017270A1 (en) * 2010-03-31 2013-01-17 Claudio Kendi Morikawa Fenton reaction catalyst using coffee grounds or tea dregs as raw material
US9566361B2 (en) 2010-03-31 2017-02-14 Incorporated Administrative Agency, National Agriculture And Food Research Organization Method for catalyzing a fenton reaction
WO2012025319A1 (fr) * 2010-08-25 2012-03-01 Unilever Nv Procédé de préparation d'un produit à base de thé
US9162219B2 (en) 2011-05-17 2015-10-20 Incorporated Administrative Agency, National Agriculture And Food Research Organization Fenton reaction catalyst produced using reducing organic substance as raw material
WO2013179206A1 (fr) 2012-06-01 2013-12-05 Dsm Ip Assets B.V. Supplémentation minérale de boissons
WO2017054084A1 (fr) * 2015-10-01 2017-04-06 The Governing Council Of The University Of Toronto Préparations à base de thé enrichi en fer
CN108135200A (zh) * 2015-10-01 2018-06-08 多伦多大学管理委员会 铁强化茶制品
US10863753B2 (en) 2015-10-01 2020-12-15 The Governing Council Of The University Of Toronto Iron-fortified tea preparations and methods of making same
CN108135200B (zh) * 2015-10-01 2022-06-28 多伦多大学管理委员会 铁强化茶制品
WO2019141835A1 (fr) * 2018-01-22 2019-07-25 Givaudan Sa Matériau végétal traité et ses procédés de fabrication et d'utilisation
WO2021254699A1 (fr) 2020-06-19 2021-12-23 Unilever Ip Holdings B.V. Boisson à base de thé enrichie en fer
CN115915950A (zh) * 2020-06-19 2023-04-04 埃卡特拉研究与开发英国有限公司 铁强化的茶基饮料

Similar Documents

Publication Publication Date Title
WO2010116379A1 (fr) Thé enrichi en fer et procédé de fabrication de celui-ci
CN102318674B (zh) 一种姜茶汁活性乳酸菌乳饮料的制备方法
CN108135200B (zh) 铁强化茶制品
CN106360516B (zh) 热稳定性良好的混合凝胶食品及其制造方法
JP2003526356A (ja) 鉄強化食品
JPH08154575A (ja) カルシウム強化飲料およびその製造法
US7041325B2 (en) Food additive slurry compositions and powder compositions and food compositions containing the same
CN102511553B (zh) 一种蒙古风味液体奶茶及其制备方法
CN106551000A (zh) 一种咖啡专用稀奶油及其制备方法和应用
CN108813457A (zh) 一种马六甲椰糖糖浆的配方及生产工艺
CN101455401B (zh) 复合型多功能食品营养强化剂
CN102475254A (zh) 即食冲调型浆面条调味粉
US10005670B2 (en) Calcium polyphosphate salt particles and method of making
KR101332920B1 (ko) 체중조절용 식사대용식 음료 조성물 및 이의 제조방법
CN102177939B (zh) 一种魔芋葡甘聚糖复合面包及其制备方法
CN108703338A (zh) 一种果冻奶茶及其加工方法
CN100563452C (zh) 一种富铁黑色牛奶的加工方法
CN109700010A (zh) 一种纳米级黑米营养粉及其制备方法
CN116669561A (zh) 铁强化茶组合物
KR100839211B1 (ko) 고분산성 철분제제 조성물 및 그 제조방법
JPH0380054A (ja) カルシウム強化剤
JPS58183060A (ja) 酸性豆乳飲料の製造法
CN109380521A (zh) 一种益生菌豆腐花的配方及其制备方法
JP2004275143A (ja) 食酢入り清涼飲料水
CN109527300B (zh) 一种用于芒果果汁饮料的复合稳定剂及制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09842907

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09842907

Country of ref document: EP

Kind code of ref document: A1