WO2020260937A1 - Nouvelle technologie de traitement pour le thé vert (camellia sinensis) tout en préservant les composés et l'arôme formés naturellement - Google Patents

Nouvelle technologie de traitement pour le thé vert (camellia sinensis) tout en préservant les composés et l'arôme formés naturellement Download PDF

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Publication number
WO2020260937A1
WO2020260937A1 PCT/IB2019/058011 IB2019058011W WO2020260937A1 WO 2020260937 A1 WO2020260937 A1 WO 2020260937A1 IB 2019058011 W IB2019058011 W IB 2019058011W WO 2020260937 A1 WO2020260937 A1 WO 2020260937A1
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WO
WIPO (PCT)
Prior art keywords
tea
teas
processing technology
green tea
novel
Prior art date
Application number
PCT/IB2019/058011
Other languages
English (en)
Inventor
Ananda Sarath RANAWEERA
Original Assignee
Ranaweera Ananda Sarath
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 Ranaweera Ananda Sarath filed Critical Ranaweera Ananda Sarath
Publication of WO2020260937A1 publication Critical patent/WO2020260937A1/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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • A23F3/12—Rolling or shredding tea leaves
    • 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

  • the present invention relates to the green tea processing more particularly green tea processing with frozen technology, preserving naturally formed compounds and aroma.
  • Tea is one of most popular beverages in the World and demand for good tea is growing steadily. Since when tea has been invented as a beverage, common tea type of teas like black teas, green teas, Oolong teas, Pauchong teas, White teas, Brick teas, yellow teas and few more rare teas have been consumed. Almost all the above types of teas are processed and dried essentially for maintain the keeping quality. Pickle tea is the one of the exceptions and it is consumed as an eating food rather a drink in Sri. Therefore, all the teas those are consumed as a drink must be subjected to drying process at higher temperatures above 100 C.
  • GTCs Green tea catechins
  • GTCs preparations were assessed by high-performance liquid chromatography [(-)-epigallocathechin, 5.5%; (-)-epicatechin, 12.24%; (-)-epigallocatechin-3 -gallate, 51.88%; (-)-epicatechin-3-gallate, 6.12%; total GTCs, 75.7%; caffeine, ⁇ 1%]
  • (-)-epigallocatechin 3-gallate (EGCG) in these products varied with different tea leaves and processing methods.
  • Longjing tea unfermented green tea
  • Assam black tea most fermented
  • Longjing TWEs showed strong inhibitory effect on DNA synthesis in A-431 tumor cells.
  • GTPs green tea polyphenols
  • GTPs green tea polyphenols
  • EGCG strongly inhibited tumor cell DNA synthesis and peroxyl -radical generation. The evidence suggests that the strong antioxidative and antiproliferative activities of Longjing TWEs and GTPs are mainly due to the higher contents of tea polyphenols.
  • EGCG (the major component of GTPs) showed strong inhibitory action on the growth of immortalized cells (NIH3T3) and tumor cells (S-180II) but almost no effect on the growth of normal cells (C3H10T1/2).
  • the proposed new technology can prevent all destruction of favourable compounds and the most important tea catachens presence in green leaf from the drying of blanched dhools(broken tea particles)or whole leaf. Blanching eliminate PPO and arresting fermentation(enzymic Oxidations) reactions so that tea catachins are well preserved from fermentation. In addition, in the new technology, freezing prevents further destructions of all tea catechins and other favourable compounds presence in blanched dhools.
  • the tea processed using the proposed technology preserve all valuable and favourable compounds while ends up with excellent cup of tea that was not known to tea world before. This can be tea that must had been enjoyed by Chinese emperors when tea was not introduced to other part of the World.
  • the other advantageous of this new technology is to improve the brewing capabilities of frozen dhools against the same amount of green teas after drying. Higher temperatures above 60C allows better extraction easily and frozen dhool that is brewed in hot water..
  • the green tea leaf or withered leaf is not washed in the tea processing as it is then difficult to remove additional moisture easily and it is costly too.
  • the fresh or the withered leaf is blanched by steam at higher temperatures the final products is safe from microbial contaminations and is good for direct human consumption.
  • some pollutant cannot be easily eliminated from the final product only by drying and follow up shifting process when the leaf is not washed. Since the newly introducing product is recommended for washing as it should be directly consumed without any pollutant or any other pathogens.
  • Blanching of tea leaf has two fold contributions. One is to arrest fermentation by destroying Polyphenol Oxidase (POO) in the leaf epidermal layer.
  • POO Polyphenol Oxidase
  • the preservation of tea catechins can be optimized by preventing enzymic oxidation. This is the main objective of this blanching process. As a result, a product with high level of natural polyphenols can be introduced to the tea.
  • the other aspect is to sterilize the product preventing any microbial growth afterwards specially Listeria monocytogenesthat is survive in low temperature conditions.
  • This pathogens can not survive in high temperatures but the final product can be consumed as smoothers or milk shake where high temperatures are not applied and therefore eliminations of pathogens by blanching/sterilizing are very crucial.
  • This product Can be used directly for brewing a fresh cup of tea with or without the form of tea bags/pouch and it will give the real taste of fresh tea just produce in a tea processing unit/factory
  • This product can also be used for making ready to Drink teas(RTD) with extremely high quality and favourable sensory attributers. Smoothers and milk shake are the other potential products to use this products for health benefits.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne la technologie de traitement pour le thé vert (Camellia sinensis) dans laquelle les composés et arômes naturellement formés sont conservés. Normalement, le thé vert manque d'arôme, la spécialité de l'invention. Les feuilles de thé sont traitées avec une technologie de congélation à la fin du traitement en dessous de -18 ° Celsius et stockées à la même température pour une consommation avec de l'eau chaude ou une boisson chaude. Le produit est bien demandé étant donné que la qualité vierge est maintenue sans application de chaleur dans le traitement, ce qui procure une nouvelle expérience de thé vert aux consommateurs.
PCT/IB2019/058011 2019-06-25 2019-09-22 Nouvelle technologie de traitement pour le thé vert (camellia sinensis) tout en préservant les composés et l'arôme formés naturellement WO2020260937A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LKLK/P/20571 2019-06-25
LK2057119 2019-06-25

Publications (1)

Publication Number Publication Date
WO2020260937A1 true WO2020260937A1 (fr) 2020-12-30

Family

ID=74061869

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2019/058011 WO2020260937A1 (fr) 2019-06-25 2019-09-22 Nouvelle technologie de traitement pour le thé vert (camellia sinensis) tout en préservant les composés et l'arôme formés naturellement

Country Status (1)

Country Link
WO (1) WO2020260937A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004008869A2 (fr) * 2002-07-18 2004-01-29 Tata Tea Ltd Procede de traitement de feuilles de the vert destine a produire du the noir qui peut etre brise dans de l'eau froide
US20070077343A1 (en) * 2005-09-30 2007-04-05 Ma Sheng X Process of concentrating tea and/or herbal aroma and beverages or flavors using the resulting concentrated aroma
US20080131559A1 (en) * 2006-12-01 2008-06-05 Conopco Inc, D/B/A Unilever Process for the preparation of theaflavin-enhanced tea products
CN104814173A (zh) * 2015-04-24 2015-08-05 陆开云 一种绿茶加工新方法
CN107410542A (zh) * 2017-06-22 2017-12-01 贵州省安顺市黔艺贝纺织有限公司 一种团状绿茶加工方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004008869A2 (fr) * 2002-07-18 2004-01-29 Tata Tea Ltd Procede de traitement de feuilles de the vert destine a produire du the noir qui peut etre brise dans de l'eau froide
US20070077343A1 (en) * 2005-09-30 2007-04-05 Ma Sheng X Process of concentrating tea and/or herbal aroma and beverages or flavors using the resulting concentrated aroma
US20080131559A1 (en) * 2006-12-01 2008-06-05 Conopco Inc, D/B/A Unilever Process for the preparation of theaflavin-enhanced tea products
CN104814173A (zh) * 2015-04-24 2015-08-05 陆开云 一种绿茶加工新方法
CN107410542A (zh) * 2017-06-22 2017-12-01 贵州省安顺市黔艺贝纺织有限公司 一种团状绿茶加工方法

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