WO2013092153A1 - Procédé pour la production d'un produit de thé - Google Patents

Procédé pour la production d'un produit de thé Download PDF

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Publication number
WO2013092153A1
WO2013092153A1 PCT/EP2012/073907 EP2012073907W WO2013092153A1 WO 2013092153 A1 WO2013092153 A1 WO 2013092153A1 EP 2012073907 W EP2012073907 W EP 2012073907W WO 2013092153 A1 WO2013092153 A1 WO 2013092153A1
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WO
WIPO (PCT)
Prior art keywords
tea
water
leaf
liquid
product
Prior art date
Application number
PCT/EP2012/073907
Other languages
English (en)
Inventor
Vadivel Govindaswamy
Anshul Gupta
Venkatraj Venkatrao Narayanan
Anudeep Rastogi
Gurmeet Singh
Original Assignee
Unilever N.V.
Unilever Plc
Hindustan Unilever Limited
Conopco, Inc., D/B/A Unilever
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 Unilever N.V., Unilever Plc, Hindustan Unilever Limited, Conopco, Inc., D/B/A Unilever filed Critical Unilever N.V.
Publication of WO2013092153A1 publication Critical patent/WO2013092153A1/fr

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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
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • 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
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18—Extraction of water soluble tea constituents
    • 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
    • A23F3/42—Isolation or recuperation of tea flavour or tea oil

Definitions

  • the present invention relates to a tea product. More particularly it relates to a liquid tea product and a process for preparing the same.
  • Tea is a popular beverage consumed throughout the globe. Tea products are available in the markets in different formats. The most common formats are leaf tea, dust tea, liquid packaged tea beverage etc. Most people drink tea as a part of their refreshment. It is believed that consumption of tea drinks provides some kind of freshness to the consumers. Therefore for researchers it has always been an interesting field for developing different tea products with different formats to satisfy consumer needs.
  • CN1 154798A discloses a process for preparing instant tea.
  • the disclosed process provides for a fast dissolving instant tea powder.
  • the process includes the steps of soaking tea leaf in cold distilled water; coarse filtering; fine filtering; separating supernatant; concentrating by using RO membrane technology; and vacuum freeze drying to obtain an instant tea.
  • the application discloses an instant tea having the original colour, smell and taste of the tea leaf and health-care pharmacologic activity of its main components.
  • CN101744259 (SUN ZHANGHONG, 2010) relates to a health-care tea drink, which is characterized in that the health-care tea drink is prepared by using aloe leaves and tea as raw materials and by the steps of (1 ) selecting, washing and slicing the aloe leaves, and drying the sliced aloe leaves at the temperature of 70 degrees centigrade for 5 hours; (2) mixing the aloe leaves and the tea leaves, soaking the mixture in water for 10 hours, and drying the mixture to prepare the health-care tea drink.
  • the health-care tea drink has rich nutrients and a sweet taste, and has the functions of killing bacteria, inhibiting bacteria, breaking down toxins, eliminating inflammation and the like and the effects of building body, strengthening immunity performance, resisting cancers and the like.
  • CN1 1 13690A (MO BAIHE, 1995) relates to a tea, tea product and its production method. Its method is as follows: the dried fresh green tea leaf or oolong tea leaf is soaked in a basic aqueous solution for 1 -15 min., and then the tea leaf is dredged out from water, and packed and sealed, and cold-stored for 1 -12 h., and then is fermented at low temp., and then is placed in freezer and stored at 18-odd degrees below zero so as to make the theophylline contained in tea leaf permeate through the tea leaf surface to form theophylline frost, thus it is made into a basic frozen tea with original tea fragrance, or the basic frozen tea is steeped in hot boiling water for the first time, then the theophylline is quickly dissolved in the water, and then is passed through the process of filtering centrifuge separation so as to obtain its theophylline solution, and then the tea passed through the above-mentioned process also is steeped
  • the present inventors have surprisingly found that by keeping the fresh tea leaf in water for a particular period of time in a particular ratio followed by separating the tea leaf from the resultant water and heating the resultant water for a particular time at a selected temperature provides a liquid tea product with improved colour characteristics and is able to satisfy consumer need.
  • the present invention provides a process for preparing a liquid tea product comprising the steps of:
  • step (i) adding 0.25 -5 g of crushed fresh tea leaf, per litre of separated water of step (c) prior to step (d);
  • step (d) a. collecting the water vapour produced on heating in step (d);
  • Tea for the purposes of the present invention means material from Camellia sinensis, var . sinensis or Camellia sinensis var . assamica. It also includes Rooibos tea obtained from Aspalathus linearis. "Tea” is also intended to include the product of blending two or more of any of these materials.
  • “Fresh tea leaves” refers to tea leaves and/or stem that have never been dried to a water content of less than 30% by weight, and usually have a water content in the range 60 to 90%.
  • Green tea refers to substantially unfermented tea.
  • Black tea refers to substantially fermented tea.
  • Olelong tea refers to partially fermented tea.
  • Water-soluble tea solids means solids extractable from tea in boiling water.
  • water-soluble tea solids means water extract as
  • the present invention provides for a process for preparing a liquid tea product comprising the steps of:
  • Step (a) of the process of the invention comprises providing fresh tea leaves.
  • the tea leaf is provided in freshly plucked form, i.e. without any further processing.
  • the fresh tea leaf preferably includes leaf and stem material.
  • the fresh tea leaf includes actively growing buds, e.g. in the form of the first two or three leaves together with the unopened bud (so-called "two- and-a-bud” and/or "three-and-a-bud” material). It is particularly preferred that the fresh tea leaves include material from
  • Camellia sinensis var . assamica as this variety naturally has a high level of tea actives.
  • the fresh leaves are fresh leaves from Camellia sinensis var . assamica.
  • the fresh tea leaves are preferably not withered prior to soaking in water and preferably have a moisture content of greater than 75% by weight.
  • the fresh tea leaf is mildly bruised or cut before step (b), i.e. to mildly damage the tea leaf.
  • This can be achieved by any suitable process in the tea industry e.g. crushing, tearing, wounding etc.
  • the soaking in water occurs directly after the bruising. In particular it is preferred that soaking in water occurs within 20 minutes of bruising, more preferably within 10 minutes and most preferably within 5 minutes. Soaking the tea leaf
  • Step (b) of the process of the invention includes soaking the fresh tea leaves in water. Once the leaves have been harvested, the whole leaves are added into water or preferably slightly wounded or bruised before adding into water as described above.
  • the fresh tea leaves are soaked in water preferably in a vessel. It is preferred that soaking of the leaves in water takes place with an excess amount of water.
  • the amount of water used to soak the leaves is such that the leaf to water ratio is 1 :5 to 1 :20. Preferably the ratio is 1 :8 to 1 :20, more preferably 1 : 10 to 1 :20 and further more preferably 1 : 12 to 1 :20.
  • the tea leaves are soaked in water for 12 to 25 hours, preferably for 15 to 25 hours and more preferably for 18 to 25 hours.
  • the water for soaking the tea leaves has a temperature in the range of 15°C to 40°C. Preferably the temperature of the water is 25°C to 40°C and more preferably 30°C to 40°C.
  • Step (c) of the process of the invention comprises separating the soaked tea leaf from the water.
  • the separation step the soaked tea leaf is separated by a separation process to provide tea leaf residue and resultant water.
  • suitable mechanisms for effecting such removal including centrifugation, super centrifugation, filtration, ultra filtration, etc.
  • the separation is by filtration.
  • a normal strainer may also be preferably used for separating the leaves from the water. Heating the resulting water
  • Step (d) of the process of the invention comprises the step of heating the resulting water at a temperature in the range of 60 to 100°C, more preferably from 70 to 100°C and most preferably from 80 to 100°C.
  • the heating step may be carried out in an evaporator.
  • a person skilled in the art is aware of the various types of evaporators that can be used.
  • the step of heating is preferably carried out in a vacuum evaporator.
  • the preferred ranges of vacuum are in the range of 150 -300 mm of Hg (absolute), more preferably 200 to 300 mm and further more preferably 250 to 300 mm.
  • the heating step is most preferably done in a rotator vacuum evaporator.
  • the rotator vacuum evaporator Preferably the
  • temperature of the water bath of the rotator vacuum evaporator is kept around 75 to 95°C more preferably it is kept around 80 to 90°C.
  • the heating is carried out for a time of 5 to 150 minutes, preferably for 10 to 150 minutes, more preferably for 30 to 150 minutes, further more preferably for 50 to 150 minutes and most preferably from 70 to 150 minutes.
  • This process results in the improvement of the tea colour of the resultant water from a pale yellow colour to brownish coloured liquor that is very similar to the tea extract obtained from black tea.
  • the present invention provides a process comprising additional steps of:
  • step (i) adding 0.25 -5 g of crushed fresh tea leaf, per litre of separated water of step (c) prior to step (d);
  • the time of heating of the resultant water may be reduced.
  • the preferable time for heating is from 6 to 60 minutes, more preferably from 8 to 30 minutes and most preferably for 10 to 15 minutes.
  • the process of the present invention further comprises the steps of:
  • step (d) a. collecting the water vapour produced on heating in step (d);
  • the process includes the step of collecting the water vapour, the exhaust gas of the vacuum evaporator is passed through a condenser to condense water vapour and aroma volatiles.
  • the tea aroma is preferably recovered as a condensate and the residual liquor is collected as a liquid tea product.
  • the exhaust gases from the evaporator are directed to a condenser and the aroma compounds along with the water are condensed.
  • the condenser condenses the vapour by recirculating cold water through a jacket (usual procedure of condenser operation).
  • the temperature of the cold water which is recirculated is in between 0 to 10°C more preferably in between 0 to 5°C and most preferably between 0 to 2°C.
  • the condensate obtained may be concentrated by any known process.
  • the aroma may be concentrated by reverse osmosis, distillation, cryo- concentration, freeze drying, and/or staged/partial condensation to prepare a tea aroma concentrate. It is particularly preferred to use the process of distillation for the concentration.
  • the tea aroma is preferably concentrated to an aroma content of at least 1000 mg/L, more preferably still at least 10000 mg/L, and most preferably to aroma content in the range of 100, 000 mg/L to a concentrate that is purely aroma oil (e. g. 100 - 500 g/L).
  • the tea leaf is preferably processed further to produce a leaf tea product.
  • This process preferably includes the usual steps in manufacturing black leaf tea which include withering, macerating, fermenting and drying.
  • the present invention also provides a liquid tea product as obtainable and/or obtained by the process of the present invention.
  • the liquid tea product comprises 200 to 1500 mg, more preferably of 200 to 1400 mg and most preferably 200 to 1300 mg of total polyphenols per litre.
  • the liquid tea product also preferably comprises 50 to 750 mg, more preferably 75 to 750 mg and most preferably 100 to 700 mg of catechins per litre.
  • the liquid tea product preferably comprises 30 to 300 mg, more preferably 35 to 250 mg and most preferably 40 to 200 mg of caffeine per litre.
  • the present invention also provides an aroma condensate as obtainable and/or obtained by the process of the present invention.
  • the aroma condensate as obtained by the process of the present invention has total organic volatile compounds in the range of 400 to 1000 ppm, more preferably 450 to 1000 ppm and still more preferably 500 to 1000 ppm.
  • Organic volatile compounds with respect to the present process preferably means the organic compounds (aroma) which tends to come out from the solution at a temperature preferably greater than 50°C, more preferably greater than 55°C and most preferably greater than 60°C at atmospheric pressure. The higher the temperature the higher the rate of evaporation is.
  • the organic volatile compounds in the aroma condensate preferably include linalool, linalool oxide, damascenone and methyl salicylate (floral aroma).
  • the aroma condensate also preferably comprises t-2hexanal, C3-Hexenol, 1 -pentanol and tt24nonadienal (green aroma).
  • the preferred ratio of floral to green aroma compounds (measured as described in the examples below) for the aroma condensate obtained by the process of the invention is greater than 0.3, more preferably greater than 0.4, most preferably from 0.5 to 5.
  • Total catechin contents were determined using the ISO method for the determination of catechins in green and black tea, using high performance liquid chromatography (ISO 14502-2:2005).
  • TSS Total soluble solids
  • E Total soluble solids
  • the liquor was filtered using a Whatman 541 filter paper.
  • the filtrate was collected in a beaker and the volume was made up 100 ml_ with deionised water.
  • the 100ml of the hot tea liquor was put in the weighed pans and placed on a water bath maintained at a 90-100°C for evaporation.
  • the pan was taken and wiped with a clean cloth to remove any remaining water from the bottom and kept in a hot air oven for drying for 12 hrs at 1 10°C.
  • the final weight of the pan was taken and subtracted from the initial weight to obtain the amount of soluble solids in the tea.
  • the Total organic carbon content of the condensate accumulated during the heating step was determined by a Shimadzu total organic carbon analyzer (model no. 5000 A).
  • the TOC value was used as an estimate to quantify the amount of organic volatiles in the condensate.
  • Amount of aroma on TOC basis TOC (ppm) x volume of aroma collected
  • a liquid tea product of the invention was made by submerging 1 kg of freshly plucked tea leaf (from a tea plantation in Southern India and having moisture content of -80% by weight) into 10 kg of water at a temperature of ⁇ 25°C in a vessel. The fresh tea leaves were allowed to stand in the water for a period of 20 hours. After this period the resultant water in the vessel was separated by means of a strainer with a pore size less than 0.1 mm. Then the water was heated in a rotary vacuum evaporator (Labrota 5000, Heidolph) for a period of 90 minutes with constant heating in a water bath which was maintained at a temperature of ⁇ 90°C and a pressure of -250 mm Hg absolute. The heated liquor was collected as liquid tea product.
  • 1 Kg freshly plucked tea leaf (from the tea plantation in Southern India and having moisture content of -80% by weight) was bruised by a manual process before submerging in order to slightly damage the leaf followed by the same procedure as Example 1 .
  • the liquid tea product of the invention was made by submerging 1 kg of freshly plucked tea leaf (from the tea plantation in Southern India and having moisture content of -80% by weight) into 10 kg of water at a temperature of ⁇ 25°C in a vessel.
  • the fresh tea leaves were allowed to stand in the water for a period of 20 hours.
  • the resultant water in the vessel was separated by means of a strainer with a pore size less than 0.1 mm.
  • Fresh tea leaves with moisture content of 76-80% were finely ground with a mortar and pestle.
  • One gram of the ground fresh leaf was added per litre of the separated water.
  • Pressurized ambient air (approx 10 atm) was passed through the liquor for 3 hours.
  • the whole system was automatically stirred due to passage of high pressure ambient air and there was no manual mixing / stirring.
  • Finally the liquor was filtered through a strainer. The liquid thus obtained was heated at 75°C for 8 minutes to obtain the liquid tea product.
  • Example 4 In another preferred embodiment the process of example 3 was repeated with tea leaves which were bruised by a manual process before submerging in order to slightly damage the leaf
  • Example A
  • a comparative liquid tea product was made by submerging 1 kg of freshly plucked tea leaf (from the tea plantation in Southern India and having moisture content of -80% by weight) into 10 kg of water at a temperature of 25 °C in a closed vessel such that it was not exposed to air. The fresh tea leaves were allowed to stand in the water for a period of 20 hours. After this period, the mixture of submerged leaf and water was filtered through a filter to separate it into the leaf tea residue and the resultant water. The resultant water was collected as the comparative liquid tea product.
  • Example B Example B:
  • a second comparative liquid tea product was prepared by providing 1 kg freshly plucked tea leaf (from the tea plantation in Southern India and having moisture content of -80% by weight) that was bruised by a manual process before submerging it in order to slightly damage the leaf followed by the same procedure of example A.
  • compositions of the liquid tea products of Examples 1 , 2, 3 and 4 were measured using the analysis methods described above. The results are summarized in Table 2 (amounts are given in mg / L).
  • aroma was captured from dhool, by a known process as follows: 1 kg of fresh tea leaf (from the tea plantation in Southern India and having moisture content of -80% by weight) was withered to a moisture content of - 75 % by keeping it at room temperature ( ⁇ 25°C). Then the tea leaf was macerated by a CTC machine 4 times followed by fermentiation of the leaf at atmospheric conditions ( ⁇ 25°C) for ⁇ 90 minutes. The leaf was then dried in a low convection (vacuum, Model- Labrota 5000 by Heidolph) to a moisture content of ⁇ 55% where the ratio of amount of inlet air to amount of moisture evaporated was about 0. 05 kg /kg. The aroma condensate was collected using a condenser operated at 5°C.
  • the aroma condensates were analysed by head space gas chromatography (HSGC) using a gas chromatography unit (PERKIN ELMER XL) and a
  • Headspace autosampler (Turbo Matrix 40) with the following parameters.
  • Table 3 shows that the aroma condensates contained compounds which are strong indicators of the desired aroma of tea.
  • the condensates from Examples 2 and 1 had significantly higher ratios of the desired floral aroma volatile compounds (linalool, methyl salicylate and ⁇ -Damascenone) to the green aroma volatiles (t-2hexanal, C3-Hexenol, 1 -pentanol, tt24nonadienal) than the comparative aroma condensate (Comp-C).
  • the process of the invention provides a tea aroma which has higher floral characteristics.
  • the invention provides a process to produce a liquid tea product with significant amount of floral aroma components, and where the tea product has colour properties similar to that of black tea.
  • the liquid tea products of Examples 1 -4, A and B were tasted by a group of professional tea tasters. They evaluated the samples in terms of colour appearance and taste. The results are summarized in Table 4, from which it is evident that the liquid tea products obtained by the process of the invention have better sensorials than the comparative Examples A and B.
  • Black leaf tea products were made from the leaf which had been separated from the water after soaking in Examples 1 and 2. These black leaf teas were found to be comparable and acceptable in terms of flavour, taste and

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne un produit de thé liquide et un procédé pour la préparation dudit produit de thé. La Demanderesse a trouvé qu'en gardant les feuilles de thé fraîches dans de l'eau (avant leur traitement pour produire un produit de feuilles de thé classique) pendant de longues heures puis en les séparant du liquide on obtient une boisson de thé liquide qui n'est pas attrayante pour les consommateurs en raison de ses caractéristiques de couleur. C'est par conséquent un objet de la présente invention de fournir un produit de thé liquide avec des caractéristiques de couleur améliorées. La présente Demanderesse a trouvé de manière surprenante qu'en gardant les feuilles de thé fraîches dans de l'eau pendant une période de temps particulière dans un rapport particulier puis en séparant les feuilles de thé de l'eau résultante et en chauffant l'eau résultante pendant un temps particulier à une température sélectionnée, on obtient un produit de thé liquide avec des caractéristiques de couleur améliorées pouvant répondre aux besoins du consommateur.
PCT/EP2012/073907 2011-12-20 2012-11-29 Procédé pour la production d'un produit de thé WO2013092153A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
IN3570/MUM/2011 2011-12-20
IN3570MU2011 2011-12-20
EP12153551 2012-02-02
EP12153551.2 2012-02-02

Publications (1)

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WO2013092153A1 true WO2013092153A1 (fr) 2013-06-27

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019120890A1 (fr) * 2017-12-19 2019-06-27 Unilever N.V. Procédé de production d'un produit de thé liquide
WO2020108956A1 (fr) * 2018-11-27 2020-06-04 Unilever N.V. Procédé de récupération d'arômes à partir de feuilles de thé

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1113690A (zh) 1994-06-16 1995-12-27 莫百合 茶叶、茶叶制品及其生产制造方法
CN1154798A (zh) 1996-01-18 1997-07-23 安徽省医学科学研究所 一种新型速溶茶制造工艺
WO1997046112A1 (fr) * 1996-06-03 1997-12-11 Unilever Plc Ameliorations apportees au traitement de solides a base de the soluble
US20030104632A1 (en) * 1999-02-08 2003-06-05 Lipton, Division Of Conopco, Inc. Cold water infusing leaf tea
EP1527693A1 (fr) * 2003-10-31 2005-05-04 Kao Corporation Boissons emballées et thé-basées
US20070160737A1 (en) * 2006-01-12 2007-07-12 Colliver Steven P Method for the manufacturing of a green tea product
CN101744259A (zh) 2008-12-19 2010-06-23 孙长虹 一种保健茶饮

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1113690A (zh) 1994-06-16 1995-12-27 莫百合 茶叶、茶叶制品及其生产制造方法
CN1154798A (zh) 1996-01-18 1997-07-23 安徽省医学科学研究所 一种新型速溶茶制造工艺
WO1997046112A1 (fr) * 1996-06-03 1997-12-11 Unilever Plc Ameliorations apportees au traitement de solides a base de the soluble
US20030104632A1 (en) * 1999-02-08 2003-06-05 Lipton, Division Of Conopco, Inc. Cold water infusing leaf tea
EP1527693A1 (fr) * 2003-10-31 2005-05-04 Kao Corporation Boissons emballées et thé-basées
US20070160737A1 (en) * 2006-01-12 2007-07-12 Colliver Steven P Method for the manufacturing of a green tea product
CN101744259A (zh) 2008-12-19 2010-06-23 孙长虹 一种保健茶饮

Non-Patent Citations (1)

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Title
KINOSHITA T ET AL: "Formation of damascenone derived from glycosidically bound precursors in green tea infusions", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 123, no. 3, 1 December 2010 (2010-12-01), pages 601 - 606, XP027166556, ISSN: 0308-8146, [retrieved on 20100721] *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019120890A1 (fr) * 2017-12-19 2019-06-27 Unilever N.V. Procédé de production d'un produit de thé liquide
WO2020108956A1 (fr) * 2018-11-27 2020-06-04 Unilever N.V. Procédé de récupération d'arômes à partir de feuilles de thé
US11737473B2 (en) 2018-11-27 2023-08-29 Ekaterra Tea Manufacturing Usa Llc Process of aroma recovery from tea leaf

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