WO2015118564A1 - Process for manufacturing of green tea with enhanced flavors - Google Patents

Process for manufacturing of green tea with enhanced flavors Download PDF

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Publication number
WO2015118564A1
WO2015118564A1 PCT/IN2015/000078 IN2015000078W WO2015118564A1 WO 2015118564 A1 WO2015118564 A1 WO 2015118564A1 IN 2015000078 W IN2015000078 W IN 2015000078W WO 2015118564 A1 WO2015118564 A1 WO 2015118564A1
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WO
WIPO (PCT)
Prior art keywords
tea
green tea
green
temperature
energy efficient
Prior art date
Application number
PCT/IN2015/000078
Other languages
English (en)
French (fr)
Inventor
Ajay RANA
Harsh Pratap Singh
Ashu Gulati
Original Assignee
Council Of Scientific & Industrial Research
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 Council Of Scientific & Industrial Research filed Critical Council Of Scientific & Industrial Research
Priority to JP2016568163A priority Critical patent/JP6564791B2/ja
Priority to CN201580007819.3A priority patent/CN105979787B/zh
Publication of WO2015118564A1 publication Critical patent/WO2015118564A1/en

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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

Definitions

  • the present invention relates to an energy efficient process for manufacturing of high quality and enhanced flavored green tea.
  • the invention more particularly relates to standardization of parameters like temperature and atmospheric pressure in order to retain majority of tea aroma and flavors, so as to enhance the overall green tea quality without any extraneous adulteration.
  • Tea is a highly consumed refreshing beverage. It is the hot water infusion of dried and processed leaves of Camellia sinensis plant. Based on the type of manufacture generally there are three main types of tea; black tea, green tea and oolong tea. The green and black teas are the most frequent forms of tea consumed over worldwide. Although, there also exists few other types of teas like white tea, yellow tea and herbal teas. Black tea is further of two types- Orthodox black tea and CTC black tea. Orthodox black tea is manufactured accordingly traditional manufacture process of rolling the withered tea shoots (a bud along with upper two to three leaves) and is also known as leaf tea, while black granular CTC (crush, tear, and curl) tea is finely grounded with the help of CTC machine to get small and large granules.
  • Orthodox black tea is manufactured accordingly traditional manufacture process of rolling the withered tea shoots (a bud along with upper two to three leaves) and is also known as leaf tea, while black granular CTC (crush, tear, and curl) tea is finely grounded with
  • While oolong tea is a semifermented tea which lies between green and black tea.
  • Green tea is manufactured in such a way so as to kept majority of chemical constituents in made tea which are naturally present in tea shoots. This can be done by inactivating the endogenous enzymes present in the fresh tea shoots and are responsible for causing biochemical changes in tea shoots during tea processing.
  • these endogenous tea enzymes were inactivated by applying heat treatment to freshly plucked tea leaves which cause denaturation of enzymes.
  • the heat treatment for enzymes inactivation is done by various techniques, either by steaming or panning or roasting freshly plucked tea shoots. Also there exist few other ways for inactivation of tea enzymes likewise; by dipping tea leaves in boiling water or by treating green tea leaves with microwaves using microwave oven.
  • the green tea manufaturing (Zhen, Y. S. 2002. Tea Bioactivity and Therapeutic Potential. Taylor and Francis. London, U.K. Page no. 38) by various process methodologies involved varying range of elevated temperatures in order to inactivate the tea enzymes. During pan firing or pan roasting the temperature may reaches up to 180° C while processing of tea leaves by steaming is done at 100° C. Also few manufacturers take up temerature from 220° C to 300 D C in machines for inactivating tea enzymes during processing. Therefore the green tea manufaturing by various process methodologies involve a wide range of elevated temperatures in order to inactivate the tea enzymes. During pan firing or pan roasting the temperature may reaches up to 180° C while processing of tea leaves by steaming is done at 100° C. Also few manufacturers take up temerature from 220° C to 300 D C in machines for inactivating tea enzymes during processing. Therefore the green tea manufaturing by various process methodologies involve a wide range of elevated
  • the present invention was carried out with following objectives:
  • FIG. 1 RP- HPLC chromatogram showing theanine, caffeine and catechins in new green tea (GT-A).
  • FIG. 1 RP- HPLC chromatogram showing theanine, caffeine and catechins in green tea, processed in oven (GT -B).
  • FIG. 1 RP- HPLC chromatogram showing theanine, caffeine and catechins in green tea, processed by steaming (GT- C).
  • FIG. 1 RP- HPLC chromatogram showing theanine, caffeine and catechins in green tea, processed by pan roasting (GT-D).
  • Table 1 Data showing amount of major constituents of tea in different samples of green tea.
  • the present invention provides an energy efficient process for manufacturing of naturally flavored green tea, under controlled conditions of temperature and atmospheric pressure.
  • the present invention disclosed a new process for manufacturing of green tea by arresting endogenous tea shoot enzymes by controlled parameters of temperature and atmospheric pressure.
  • the present invention provides an energy efficient process for manufacturing of novel green tea with unique and enhanced flavors which comprises the steps of:
  • the Tea shoots used in the present invention for manufacturing of green tea is obtained from Camellia sinensis and Camellia assamica varieties.
  • the term tea shoots used in the invention refers to upper two to three leaves and an apical bud including stem portion.
  • the process to manufacture natural flavored green tea comprises of following steps:
  • step-a Rolled the treated withered tea shoots (step-a) in controlled conditions for specific time period ranging from10-20 minutes, and preferred time is 10-15 minutes so as to get maximum flavors without loosing natural green color of the tea.
  • a chamber or cabinet with facility for controlling temperature and atmospheric pressure could be used to perform above mentioned process of green tea manufacture.
  • the green tea was manufactured according to the present invention as presented by following examples:
  • This example demonstrates the production of flavored green tea.
  • This example also demonstrates the production of flavored green tea.
  • 1kg of fresh tea shoots (two leaves and a bud) were taken for manufacturing of green tea with enhanced aroma and flavors.
  • the tea shoots were first put in to a chamber whose initial temperature was adjusted between 70' C and atmospheric pressure was maintained continuously between 0.7 atm.
  • the shoots were allowed to wither for 3 hrs by arresting enzyme activity.
  • the shoots were taken out after withering and then rolled immediately for very small duration (10-15 minutes).
  • the rolled tea was immediately put in to same chamber for drying again at controlled temperature (70 * C) and controlled atmospheric pressure (0.6 atm.).
  • a natural flavored novel green tea was produced which when brewed in hot water (80-90°C) gives a clear, natural green colored and flavored infusion.
  • All the four green teas GT-A, GT-B, GT-C and GT-D were analysed by using Waters HPLC system.
  • the acetonitrile and water with 0.01 % TFA were used as solvents.
  • the HPLC conditions were as starting from 10%o A at 0 min. the solvent gradient was increased slowly at rate of 5ml. It was increased from 10% to 15% at 3 min. and to 20% at 5 min, and then increased to 25% and 30% at 8 and 10 min. respectively.
  • the gradient was maintained at 30% A and 70% B for two minutes and then it was again decreased to 20% of A at 16min. to 15% A at 18 min. and finally the gradient was again brought to 10% of solvent A up to 20 min.
  • the injection volume was kept at 10 ⁇ .
  • Table 1 shows the amount of major constituents of tea in different samples of green tea (GT-A. GT-B, GT-C and GT-D).
  • the GC profiles of volatile constituents present in different samples of green teas viz. GT-A (figure 5), GT-B (figure 6), GT-C (figure 7) and GT-D (figure 8) and the data was given in table 2.
  • GT-A novel green tea
  • the dominance of O-xylene, 1- Octanol, 3, 5-Octadien-2-one, a-ionone and 6, 10, 14, Trimethyl-2- Pentadecone like volatiles in GT-A by GC/MS analysis Table 2 have shown that this green tea has more aroma and flavor characters.
  • Phenylethyl alcohol 1911 2.65 2.6 1.72 1.74 cw-Jasmone 1917 1.79 131 1.82 1.64 Wfonone 1933 1.51 1.67 0.96 1.46
  • Table 2 shows major volatile constituents in different samples of green tea (GT-A, GT-B, GT-C and GT-D).
  • the present invention has following advantages.
  • the present invention discloses a process for manufacturing of high quality flavored green tea.
  • the green tea manufactured following present invention is rich in flavor and aroma characteristics.
  • the present invention leads to the manufacturing of green tea with enhanced organoleptic properties.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
PCT/IN2015/000078 2014-02-10 2015-02-10 Process for manufacturing of green tea with enhanced flavors WO2015118564A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2016568163A JP6564791B2 (ja) 2014-02-10 2015-02-10 強められた香味をもつ緑茶を製造するための方法
CN201580007819.3A CN105979787B (zh) 2014-02-10 2015-02-10 用于制作具有增强的风味的绿茶的方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN0364/DEL/2014 2014-02-10
IN364DE2014 IN2014DE00364A (enrdf_load_stackoverflow) 2014-02-10 2015-02-10

Publications (1)

Publication Number Publication Date
WO2015118564A1 true WO2015118564A1 (en) 2015-08-13

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IN2015/000078 WO2015118564A1 (en) 2014-02-10 2015-02-10 Process for manufacturing of green tea with enhanced flavors

Country Status (4)

Country Link
JP (1) JP6564791B2 (enrdf_load_stackoverflow)
CN (1) CN105979787B (enrdf_load_stackoverflow)
IN (1) IN2014DE00364A (enrdf_load_stackoverflow)
WO (1) WO2015118564A1 (enrdf_load_stackoverflow)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021132441A1 (ja) * 2019-12-27 2021-07-01 サントリーホールディングス株式会社 オフフレーバーが低減された緑茶飲料
JP6807483B1 (ja) * 2019-12-27 2021-01-06 サントリーホールディングス株式会社 オフフレーバーが低減された緑茶飲料

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000004788A (ja) * 1998-06-26 2000-01-11 Shunichi Yagi 緑茶の製茶方法
JP2002034455A (ja) * 2000-07-28 2002-02-05 Satoen:Kk 緑茶の製造方法
JP2012050412A (ja) * 2010-09-03 2012-03-15 Okiyu Inc 茶葉乾燥食品の製造方法

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JPS5186198A (ja) * 1975-01-23 1976-07-28 Tsumura Juntendo Kk Eiyokyokachanoseizoho
JPS63169933A (ja) * 1987-01-05 1988-07-13 Atsushi Suganuma 粉茶の製法
JPH07108181B2 (ja) * 1991-09-27 1995-11-22 財団法人工業技術研究院 中国茶の低温乾燥機
US5592752A (en) * 1993-05-13 1997-01-14 Industrial Technology Research Institute Process and an apparatus for producing teas
CN1263388C (zh) * 2002-07-01 2006-07-12 杨卫东 绿茶制作新方法
JP2013051894A (ja) * 2011-09-01 2013-03-21 Shigeharu Narushima 茶のクリームダウン防止法およびその茶
JP2013192480A (ja) * 2012-03-17 2013-09-30 Okiyu Inc 蒸気・マイクロ波併用減圧乾燥機及び乾燥食品等の製造方法
CN102835487B (zh) * 2012-09-26 2014-03-26 贵州怡壶春生态茶业有限公司 一种茶青的低温萎凋设备
CN103005023B (zh) * 2012-12-17 2014-02-19 杨云华 一种茶叶真空杀青机
CN102960485B (zh) * 2012-12-20 2014-12-10 吴光伦 一种绿茶提香方法及高芬芳栗香型绿茶的制备方法
CN103404622B (zh) * 2013-07-05 2015-01-07 贵州省普定县印象朵贝贡茶专业合作社 一种绿茶的加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000004788A (ja) * 1998-06-26 2000-01-11 Shunichi Yagi 緑茶の製茶方法
JP2002034455A (ja) * 2000-07-28 2002-02-05 Satoen:Kk 緑茶の製造方法
JP2012050412A (ja) * 2010-09-03 2012-03-15 Okiyu Inc 茶葉乾燥食品の製造方法

Also Published As

Publication number Publication date
JP6564791B2 (ja) 2019-08-21
IN2014DE00364A (enrdf_load_stackoverflow) 2015-08-14
CN105979787B (zh) 2021-08-10
CN105979787A (zh) 2016-09-28
JP2017505144A (ja) 2017-02-16

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