WO2015082191A1 - Procédé de production d'un produit à base de thé - Google Patents

Procédé de production d'un produit à base de thé Download PDF

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Publication number
WO2015082191A1
WO2015082191A1 PCT/EP2014/074567 EP2014074567W WO2015082191A1 WO 2015082191 A1 WO2015082191 A1 WO 2015082191A1 EP 2014074567 W EP2014074567 W EP 2014074567W WO 2015082191 A1 WO2015082191 A1 WO 2015082191A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
leaf
tea leaf
polyphenols
treatment
Prior art date
Application number
PCT/EP2014/074567
Other languages
English (en)
Inventor
Reshmee Mukhopadhyay
Sreejit Achuthan NAIR
Gurmeet Singh
Mohamed Sirajudeen JAHABARDEEN
Purna Venkatesh
Original Assignee
Unilever N.V.
Unilever Plc
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, Conopco, Inc., D/B/A Unilever filed Critical Unilever N.V.
Publication of WO2015082191A1 publication Critical patent/WO2015082191A1/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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • 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

Definitions

  • the present invention relates to a process for producing a tea product, and more particularly to a process for producing a leaf tea product.
  • Tea is one of the most extensively consumed beverages in the world.
  • There are different varieties of tea e.g. black tea, green tea, oolong tea, white tea, etc.
  • black tea products are more popular.
  • These varieties of teas are available in different formats.
  • Leaf tea products are one of the most popular formats.
  • Leaf tea products may be brewed and consumed in different ways. To obtain a hot tea beverage the leaf tea product may directly be brewed in hot water or a tea bag containing the leaf tea product may be put in hot water for brewing.
  • Polyphenols are considered to be the major constituents in most of the tea product. It is believed that the polyphenols provide the required taste (astringency, bitterness etc.) for a tea product and also provide various health benefits. Polyphenols are known to be one of the "tea Memo". We have found that in whatever way a leaf tea product is brewed, the leaf tea waste produced after brewing the beverage contains a good amount of polyphenols which remain unused and go as waste after the brewing process. As a result the brewed tea ends up with less polyphenols than it could potentially contain.
  • WO 2012/133901 (KANNO MINORU et.al., 2012) describes a polyphenol increasing agent for plant leaves that enables an increase in the storage life of plant leaves such as leaf vegetables and tea leaves, a polyphenol and amino acid increasing agent for plant leaves, a resin pellet, a plant leaf storage sheet, and a method for manufacturing a plant leaf storage sheet.
  • WO 2009/014758 provides various products and processes such as a process of making a theaflavins enriched extract of tea having a low content of high molecular weight thearubigins which comprises extracting theaflavins from tea using ethanol to produce an extract having a high theaflavins content and a low content of high molecular weight thearubigins.
  • WO 2006/1 1 1 163 discloses method for producing a plant extract comprises incubating a plant material with an enzyme composition comprising a lipolytic enzyme.
  • an enzyme composition comprising a lipolytic enzyme.
  • a treating the leaf with a polyphenol extraction enhancement agent selected from a particular group produces a tea product which is superior in terms of polyphenols delivery at the end cup and thereby satisfies one or more of the above said objects.
  • the present invention provides a process for producing a leaf tea product comprising the step of treating fresh tea leaf with a polyphenol extraction enhancement agent selected from alkoxylated non-ionic surfactant at a concentration above the Critical Micelle Concentration (CMC), saturated hydrocarbon, enzyme with cutinase activity of at least 5 KU/g, and combinations thereof.
  • a polyphenol extraction enhancement agent selected from alkoxylated non-ionic surfactant at a concentration above the Critical Micelle Concentration (CMC), saturated hydrocarbon, enzyme with cutinase activity of at least 5 KU/g, and combinations thereof.
  • Tea for the purposes of the present invention means material from Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica. Especially preferred is material from var. assamica as this has a higher level of tea actives than var. sinensis.
  • Leaf tea for the purposes of this invention means a tea product that contains tea leaves and/or stem in an uninfused form, and that has been dried to a moisture content of less than 30% by weight, and usually has a water content in the range 1 to 10% by weight (i.e. "made tea”).
  • “Fresh tea leaf” refers to tea leaf, buds and/or stem that have never been dried to a water content of less than 30% by weight, and usually have water content in the range 60 to 90%.
  • Black tea refers to substantially fermented tea. Black tea has different characteristics than green tea. Black tea is more astringent in taste and less bitter than green tea. The redness of the black tea liquor is also significantly higher than green tea. Black tea also contains higher levels of theaflavins.
  • “Fermentation” refers to the oxidative and hydrolytic process that tea undergoes when certain endogenous enzymes and substrates are brought together, e.g., by mechanical disruption of the cells by maceration of the leaves.
  • the present invention provides a process for producing a leaf tea product comprising the step of treating fresh tea leaf with a polyphenol extraction enhancement agent selected from alkoxylated non-ionic surfactant at a concentration above the Critical Micelle Concentration (CMC), saturated hydrocarbon, enzyme with cutinase activity of at least 5 KU/g, and combinations thereof.
  • a polyphenol extraction enhancement agent selected from alkoxylated non-ionic surfactant at a concentration above the Critical Micelle Concentration (CMC), saturated hydrocarbon, enzyme with cutinase activity of at least 5 KU/g, and combinations thereof.
  • Polyphenols are the major constituents in tea leaf and believed to be beneficial for health.
  • polyphenol extraction enhancement agent refers to any agent/material that is able to extract significant amount of polyphenols from the tea leaf matrix thereby produce an end cup tea beverage with relatively higher polyphenols content and reduce the wastage of this important constituent of tea.
  • the polyphenol extraction enhancement agent is selected from alkoxylated non-ionic surfactant at a concentration above the Critical Micelle Concentration (CMC), saturated hydrocarbon, enzyme with cutinase activity of at least 5 KU/g, and combinations thereof.
  • CMC Critical Micelle Concentration
  • Surfactants are surface active agents. They are generally amphiphilic in nature i.e. they have both hydrophobic (water hating) groups and hydrophilic (water loving) groups in their structures. Most common surfactants are classified according to their polar head group. A non-ionic surfactant carries no charge group in this head, whilst the head of an ionic surfactant carries a net charge.
  • Surfactants are widely used in both food and personal/home care products. In food products they are mostly used to stabilize emulsions and/or suspensions.
  • the surfactants used in the process of the present invention are non-ionic. More particularly, the non-ionic surfactants is alkoxylated, which means they have an alkoxy group (-OR, where R is an alkyl group) as their head group.
  • the most preferred surfactants are polysorbates.
  • the amount of surfactant added in the above process is preferably in the range of 0.01 - 5%, more preferably 0.1 to 5% and further more preferably 1 to 5% by dry weight of tea leaf.
  • the surfactant is added at a concentration above the Critical Micelle Concentration (CMC) of the surfactants.
  • CMC Critical Micelle Concentration
  • the CMC is defined as the concentration of surfactants above which micelles form and all additional surfactants added to the system it goes to micelles.
  • the present invention also uses saturated hydrocarbons as one of the polyphenol extraction enhancement agent in the process.
  • Hydrocarbons are organic molecules consisting of only hydrogen and carbon as their elemental constituents. Hydrocarbons are naturally occurring in crude oil. Both saturated and unsaturated hydrocarbons are available. Saturated hydrocarbons are the simplest form of hydrocarbon which are composed entirely of single bonds and are saturated with hydrogen.
  • the preferred hydrocarbons for the purpose of the present inventions are selected such that the number of carbon atoms in the saturated hydrocarbon is 5 to 10 and more preferably 6 to 10.
  • the preferable activity of the enzyme is at least 6 KU/g, more preferably at least 7 KU/g and further more preferably at least 8 KU/g, and most preferably at least 10 KU/g.
  • One unit (U) of cutinase activity is defined as the amount of enzyme required to convert ⁇ ⁇ of p-nitrophenyl butyrate to p-nitrophenol (p- NP) in one minute.
  • the amount of enzyme added in the treatment preferably in the range of 0.02 - 4%, more preferably 0.2 to 4% and most preferably 1 to 4% by dry weight of tea leaf.
  • the tea leaf may include leaf, buds, stem and other parts of the tea plant.
  • Withering is a process where plucked tea leaf are allowed to lose moisture over a period of time preferably in a shallow trough where biochemical reactions occur causing formation of many beneficial compounds including aroma compounds.
  • fresh dry air is passed in a regulated manner through the leaf. Withering is generally carried out for a period of 10 to 18 hours, more preferably for 12 to 16 hours.
  • the tea leaf undergoes maceration when the polyphenol extraction enhancement agent is selected from alkoxylated non-ionic surfactant or saturated hydrocarbon or combinations thereof.
  • Maceration is a process where the tea cellular structure is broken which causes further biochemical reaction to occur. This can be done in different ways. Preferably it is done either by CTC or by the orthodox method. The main aim of this process is to damage the leaf to break the cellular structure. In the CTC process it is done by CTC machine where three actions viz. cutting, tearing and curling are performed on the tea leaf. In the orthodox process it is done by subjecting the tea leaf to a rolling movement under pressure and then twisting the leaf thereby rupturing the cells and releasing the juice.
  • the tea leaf optionally undergoes maceration before or after the said treatment.
  • the tea leaf optionally (and preferably after maceration) the tea leaf undergoes fermentation.
  • Fermentation is a process in which enzymes in the tea leaf use atmospheric oxygen to oxidize various substrates to produce coloured products. This step may be preferably achieved by exposing the macerated tea leaf in open atmosphere ( ⁇ 25°C) in presence of oxygen for 15 minutes to 4 hours.
  • the fermented leaf is then subjected to drying.
  • the tea leaf is dried to a moisture content of less than 10% preferably moisture content of less than 5% by dry mass of the tea leaf. Drying is the process where the tea leaf is contacted with air at a temperature of preferably 50-100°C, during which the leaf losses moisture and the enzyme activities are stopped. By drying, the moisture content of the tea leaf is brought down to less than 10% preferably 2-3%. Tray drier or fluidized bed drier may preferably be used for drying the tea leaf.
  • a step of deactivation of endogenous tea enzymes to arrest fermentation of the tea leaf. This can be preferably achieved by heat treatment of the tea leaf such as pan firing.
  • Tea infusion was prepared by taking leaf tea product (2g) in a cup followed by adding 100 ml_ of boiling water and stirring for 2 minutes. The used tea leaves were then separated by filtration to obtain the tea infusion.
  • Example 1 1 kg tea leaf was soaked in 1 L of 0.004 wt % Tween 20 solution (below CMC).
  • Example 1 1 kg tea leaf was soaked in 1 L of 0.004 wt % Tween 20 solution (below CMC).
  • Example 1 and 2 examples which are inside the scope of the present invention are provides a tea product where the extractability of the polyphenol is much higher than examples that are outside the scope of the present invention (Examples A and B). Therefore it is clear that present invention provides a tea product where higher amount of polyphenols get extracted and comes out in the infusion and reduce the wastage of polyphenols. It is also evident from the above table that surfactant used below its CMC level (Example A) is not effective to increase the extractability of polyphenols. b) Treatment with hydrocarbon (Example 3):
  • CTC Cut, Tear and Curl
  • the dried black tea sample was subjected to fibre removal through a Fibre Extractor. Th e samples were graded as per standard procedure based on size. The leaf fraction collected on ASTM mesh number 18 and 20 were combined together. Infusions were prepared from the samples followed by polyphenols analysis using the procedure as described in this specification.
  • the enzyme with cutinase activity was obtained from Novozymes (Novozym® 51032, Cutinase activity: 15 KU/g).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne un procédé de production d'un produit à base de thé en feuilles, lequel procédé consiste à traiter des feuilles de thé fraîches avec un agent d'amélioration d'extraction de polyphénols choisi parmi un tensioactif non ionique alcoxylé à une concentration supérieure à la concentration micellaire critique (CMC), un hydrocarbure saturé, une enzyme ayant une activité cutinase d'au moins 5 KU/g, et des combinaisons de ceux-ci.
PCT/EP2014/074567 2013-12-06 2014-11-14 Procédé de production d'un produit à base de thé WO2015082191A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP13195998.3 2013-12-06
EP13195998 2013-12-06

Publications (1)

Publication Number Publication Date
WO2015082191A1 true WO2015082191A1 (fr) 2015-06-11

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2014/074567 WO2015082191A1 (fr) 2013-12-06 2014-11-14 Procédé de production d'un produit à base de thé

Country Status (2)

Country Link
AR (1) AR098607A1 (fr)
WO (1) WO2015082191A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115104652A (zh) * 2022-06-30 2022-09-27 福建福鼎大湾头茶业有限公司 一种白茶秘林花香的制作工艺

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2151123A (en) * 1983-12-15 1985-07-17 Nestle Sa Tea extract used for food preservation
WO2006111163A1 (fr) * 2005-04-21 2006-10-26 Novozymes A/S Procédé d'extraction de plantes
US20080131558A1 (en) * 2006-12-01 2008-06-05 Conopco Inc, D/B/A Unilever Process for producing theaflavins
US20090004331A1 (en) * 2004-07-29 2009-01-01 Marinda Bloom Process of Producing Rooibos Tea Extract
US20090280215A1 (en) * 2006-06-30 2009-11-12 Kirin Beverage Company, Limited Method of enzymatically treating green tea leaves
US7842327B2 (en) * 2003-10-23 2010-11-30 Takasago International Corporation Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2151123A (en) * 1983-12-15 1985-07-17 Nestle Sa Tea extract used for food preservation
US7842327B2 (en) * 2003-10-23 2010-11-30 Takasago International Corporation Fresh tea leaf powder and processed product, extract, oil and aroma obtained from fresh tea leaf powder
US20090004331A1 (en) * 2004-07-29 2009-01-01 Marinda Bloom Process of Producing Rooibos Tea Extract
WO2006111163A1 (fr) * 2005-04-21 2006-10-26 Novozymes A/S Procédé d'extraction de plantes
US20090280215A1 (en) * 2006-06-30 2009-11-12 Kirin Beverage Company, Limited Method of enzymatically treating green tea leaves
US20080131558A1 (en) * 2006-12-01 2008-06-05 Conopco Inc, D/B/A Unilever Process for producing theaflavins

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115104652A (zh) * 2022-06-30 2022-09-27 福建福鼎大湾头茶业有限公司 一种白茶秘林花香的制作工艺
CN115104652B (zh) * 2022-06-30 2024-05-28 福建福鼎大湾头茶业有限公司 一种白茶秘林花香的制作工艺

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Publication number Publication date
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