ZA200501580B - Method and means for processing vegetable plant material - Google Patents
Method and means for processing vegetable plant material Download PDFInfo
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- ZA200501580B ZA200501580B ZA200501580A ZA200501580A ZA200501580B ZA 200501580 B ZA200501580 B ZA 200501580B ZA 200501580 A ZA200501580 A ZA 200501580A ZA 200501580 A ZA200501580 A ZA 200501580A ZA 200501580 B ZA200501580 B ZA 200501580B
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- South Africa
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- rooibos
- plant material
- tea
- extract
- product
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- 239000000463 material Substances 0.000 title claims description 140
- 238000000034 method Methods 0.000 title claims description 24
- 238000012545 processing Methods 0.000 title claims description 18
- 235000013311 vegetables Nutrition 0.000 title description 3
- 240000006914 Aspalathus linearis Species 0.000 claims description 173
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- 239000000284 extract Substances 0.000 claims description 100
- 235000012984 Aspalathus linearis Nutrition 0.000 claims description 92
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- 239000000047 product Substances 0.000 claims description 76
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 65
- 239000006071 cream Substances 0.000 claims description 26
- 239000002699 waste material Substances 0.000 claims description 26
- 239000000428 dust Substances 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 12
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- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
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- 238000003801 milling Methods 0.000 claims description 4
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- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 230000002879 macerating effect Effects 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 claims 8
- 229940059442 hemicellulase Drugs 0.000 claims 1
- 108010002430 hemicellulase Proteins 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 description 93
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- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
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- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
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Description
: TITLE OF INVENTION : Method and means for processing vegetable plant material.
The present invention relates to a method and means for processing vegetable plant material.
More particularly, the present invention relates to a method and means : for processing material from the Aspalathus linearis plant, more commonly referred to as “rooibos plant”.
Aspalathus linearis (rooibos tea) is a popular health beverage, because it contains no harmful stimulants and is caffeine-free. Another very important health aspect is that it is high in natural antioxidants.
It is necessary to remove dust and coarse sticks present in the unprocessed rooibos plant material for processing the rooibos tea into a condition that is favourable for packaging as commercial grade rooibos tea leaves. The rooibos plant material has fine needle type leaves and stems that are generally passed through a sieve screen (“screening”) to remove unacceptable size tea leaves and to grade the rooibos plant material into different classes of commercial grade rooibos tea leaves.
The dust and coarse sticks that are removed represent approximately 20% of the total rooibos tea crop that farmers produce. These waste- products are generally of lesser or no economic importance than the acceptable size tea leaves. Generally farmers are only paid for the net yield of their crop, i.e. total production minus the coarse sticks present within the crop.
The extractable (or soluble) tea solids differ substantially between tea dust, tea leaves and coarse sticks. In general, dust has a extraction potential of 12 times - 2 times that of tea leaves, and tea leaves has an
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: extraction potential of 1%2 times - 2 times that of coarse sticks. The flavour profile of tea dust is inferior to that of coarse sticks which in turn is inferior to that of tea leaves.
When preparing a rooibos tea beverage, the rooibos tea leaves (which 5s may be in a tea bag) are placed into freshly boiled water and allowed to draw for a sufficient time - up to 5 minutes is needed for the tea to infuse in order to attain the desired level of strength in the beverage. i It is becoming increasingly popular to manufacture instantly soluble, especially cold-water soluble tea beverages; such as instant iced tea, ready-to-drink beverages etc, from rooibos plant material. The plant material used may be fermented rooibos tea, lesser-fermented and/or green (unfermented) tea.
During the process of manufacturing a cold-water soluble rooibos tea extract, a suitable solvent such as hot water is contacted with rooibos plant material, which may include the dust and/or coarse sticks previously removed during processing, and a clear hot-water tea extract is obtained. The remaining rooibos plant material residue is not of significant economic importance and it is usually discarded or may be processed into compost.
When this hot-water tea extract is processed further, notably by cooling the extract, a turbidity and precipitate develop - commonly referred to as rooibos “tea cream”. The development of tea cream is initiated when the extract is cooled to below about 40 °C, and increases further as the tea extract is chilled further. This turbidity and precipitate (sediment) is unacceptable to consumers who desire a crystal clear iced tea beverage.
In order to produce a beverage that is essentially free from the tendency to develop turbidity, i.e. a “cold-water soluble” beverage, the tea cream has to be removed (partially or completely) or the tea cream has to be solubilized. When the tea cream is solubilized the yield of the cold-water soluble tea extract increases, but the polyphenols are oxidised, thus the
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: health-promoting characteristics are lost. Thus the tea cream is normally removed from the tea extract.
The tea cream may be removed by passing a chilled tea extract (e.g. 5 °C) with a minimum level of concentration (e.g. 5%-15%) of soluble solids through a high-speed centrifuge. Ultra-filtration (UF) and/or micro- filtration (MF) membranes have also been used to remove the cream as a retentate. i The tea cream is mainly a biochemical complex involving polyphenols or tea tannins and proteins, but contains also other components, including carbohydrates, minerals and other water soluble and insoluble components.
The cold-water soluble tea extract, may be used directly for beverage applications, or it may be processed further, including being dried (e.g. spray-dried) to produce a cold-water soluble instant tea powder.
The tea cream contains a large part of the flavourful tea component, thus it may be used in applications where cold-water solubility is not essential, such as in a hot-water soluble instant tea. However, the market for hot- water soluble instant tea is more limited than the market for the cold- water soluble tea extract used for iced tea applications. The tea cream may also be used as a source of antioxidants - with or without further refining. As in the case of the residue plant material, the tea cream is a by-product that is of lesser economic importance than the cold-water soluble tea extract.
It is an object of this invention to suggest a novel method for processing rooibos plant material by-products or waste products that arise during the processing of rooibos plant material and during the manufacture of extracts of rooibos plant material.
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: Note: Although in this specification reference is made to “rooibos plant material”, the invention as described and claimed is equally applicable to the processing of lesser-fermented, or green rooibos tea plants.
5 According to the invention, a rooibos tea product substantially resembling commercial grade rooibos tea leaves includes a combination of a rooibos plant material waste product and a rooibos plant material extract which is : at least partially concentrated. : The rooibos plant material waste product may be dust and/or coarse sticks separated from commercial grade rooibos tea leaves during screening.
The rooibos plant material waste product may be a residue obtained as a by-product during the manufacture of a water soluble tea extract.
The rooibos plant material waste product may be processed to resemble commercial grade rooibos tea leaves, by physical maceration or milling or other means.
The rooibos plant material extract may be obtained during the manufacture of a water soluble tea extract.
The rooibos plant material extract may be a cold water soluble tea extract.
The rooibos plant material extract may be obtained as a by-product during the manufacture of a water soluble tea extract.
The rooibos plant material extract may be a tea cream or a cold water insoluble tea extract.
The rooibos plant material extract may be a mixture of a tea cream and a cold water soluble tea extract.
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. The rooibos plant material extract may be a rooibos tea aroma and/or essential oils recovered in accordance with RSA patent 2002/8815 and/or
RSA patent 2003/0465.
Also according to the invention, an infusion of a rooibos tea product as set out herein, which substantially resembles an infusion of commercial grade rooibos tea leaves.
Further according to the invention, a method of processing rooibos plant : material includes the steps of infusing the rooibos plant material waste product into water to obtain a plant material extract and a plant material residue; of recovering the plant material residue if it is to be utilised further; of concentrating the plant material extract or of first separating the plant material extract into a cold water soluble part and a cold water insoluble part by suitable means and of thereafter concentrating the cold water soluble part and/or the cold water insoluble part; of combining the rooibos plant material waste product and/or the recovered plant material residue with the concentrated plant material extract and/or the concentrated cold water soluble part and/or the concentrated cold water insoluble part and/or a rooibos tea aroma and/or essential oils recovered in accordance with RSA patent 2002/8815 and/or RSA patent 2003/0465 to obtain a rooibos tea product; and of drying the rooibos tea product.
The rooibos plant material waste product may be dust and/or coarse sticks separated from leaves during screening.
The method may include the step of treating the rooibos plant material waste products, such as by physical maceration or by enzymatic treatment with cell-wall-digesting enzymes.
The enzymes may be cellulase, pectinase or hemicelluiase.
The method may include processing the rooibos plant material waste products and/or the recovered plant material residue so that it
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. : resembles, in form and/or function, commercial grade rooibos tea leaves, by physical means e.g. macerating or milling, or by other means.
The method may include the step of drying the plant material residue.
The plant material residue may be dried in a warm air-bed drying oven.
The method may include the step of drying the plant material extract.
The plant material extract may be dried by spray drying.
The invention includes a combination of rooibos plant material waste products, and/or rooibos plant material residue, with rooibos plant material extracts. The combination and processing of waste products associated with, or resulting from the processing of rooibos plant material and/or rooibos plant material extracts, results in a rooibos tea product which substantially resembles commercial grade rooibos tea leaves - in appearance as well as taste, but with the benefit of, when used in a beverage application, infusing in a substantially shorter period of time.
Typically, soluble tea solids in the form of plant material extract(s), are obtained from rooibos plant material waste product(s), i.e. sources that are unacceptable to be used as rooibos tea leaves (e.g. tea dust) or of limited commercial use - e.g. the cold water insoluble fraction of a tea extract. These plant material extracts are transferred onto an acceptable substrate, such as rooibos coarse sticks that have been processed (e.g. ground or milled) to resemble commercial grade rooibos tea leaves in shape and size.
The acceptable substrate is rooibos plant material waste product(s) 2s recovered during the conventional processing of rooibos plant material, i.e. when the plant material is subjected to the screening process where the plant material is graded into commercial grade rooibos tea leaves and coarse sticks and dust are removed from the unprocessed rooibos plant
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: material. The acceptable substrate may also be rooibos plant material residue, i.e. rooibos plant material that is recovered during the process of manufacturing a water soluble tea extract.
In a first step, the rooibos plant material waste product(s) is infused into hot water to obtain a plant material extract, which is drawn off the plant material residue. The plant material waste products can optionally be treated or processed to resemble, in form and/or function, commercial ] grade rooibos tea leaves and/or to enhance infusion such as by physical maceration or by enzymatic treatment with cell-wall-digesting enzymes, : 10 such as cellulase, pectinase or hemiceliulase to provide a higher yield of plant material extract. The plant material residue is recovered if it is to act as a suitable substrate and can be dried, screened and stored for later use.
In a second step, the plant material extract is dehydrated (concentrated) 1s and can be dried, such as by spray drying, to form a powder, or the plant material extract is first processed to separate the cold water soluble fraction from the cold water insoluble (tea cream) fraction. The tea cream and the cold water soluble tea extract are dehydrated (concentrated) and can be dried, such as by spray drying, to form a powder. (The cold water soluble fraction would normally be used for cold water soluble applications, i.e. iced tea.)
The taste and aroma profile of tea dust (or an extract thereof) is inferior to that of coarse sticks and tea leaves. When a tea dust extract is conventionally (thermally) concentrated, it is substantially stripped of its volatiles. However, volatile oils and/or aromas may be readily recovered in accordance with RSA patents 2002/8815 and/or 2003/0465 and the aroma and/or volatile oils added back to the concentrated extract and/or the rooibos tea product to enhance or reproduce the flavour profile of commercial grade tea leaves.
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: Finally, the plant material extract and/or the tea cream and/or the cold water soluble tea extract and/or a rooibos tea aroma and/or essential oils recovered in accordance with RSA patents 2002/8815 and/or 2003/0465 is combined with the plant material waste product and/or the plant material residue that has been processed to resemble commercial grade rooibos tea leaves to form the rooibos tea product that is then suitably dried, e.g. in a warm air-bed drying oven to render a product that substantially resembles commercial grade rooibos tea leaves and that can : be inserted into a conventional perforated tea bag. : 10 The level of concentration of the plant material extract is essential for successful processing. Although it may be theoretically possible, it is not practical or commercially viable to undertake processing with dilute extracts. The concentration level of a tea dust extract (1 part tea dust infused with 10 parts hot water on a weight basis) is typically 3% soluble solids. Approximately 4 ml of such an extract is equivalent to the soluble solids found in one gram of commercial grade tea leaves, i.e. 12% soluble solids. Coarse sticks possess an extraction value (i.e. soluble solids) of approximately 40% (or less) compared to commercial grade rooibos tea leaves, especially following a maceration step. Thus, to bring the soluble solids of the coarse sticks on par with commercial grade tea leaves, an additional 60% (or more) of soluble solids, e.g. obtained from tea dust, has to be transferred (added) to the macerated coarse sticks. If the concentration level of the plant extract is only 3% soluble solids, 2.4 ml (60% of 4 ml) of the extract has to be added to every gram of macerated course sticks (at 40% soluble solids) to render one gram of rooibos tea product that corresponds to commercial grade rooibos tea leaves at 12% soluble solids.
From a practical or commercial point of view it is not feasible to evaporate nearly 220% of moisture on a dry weight basis from the rooibos tea product if an extract at 3% soluble solids is used. However, if the tea extract is concentrated to a 30% soluble solids level, only 22% of
DrG REF: 635714 moisture on a dry weight basis has to be evaporated from the rooibos tea product - which is both practical and economical. The tea extract can be : further concentrated making it more feasible.
The result is an amalgamated rooibos tea product that appears substantially similar to commercial grade rooibos tea leaves and when a beverage is prepared using the tea product, the taste and appearance thereof is substantially similar to a beverage from commercial grade rooibos tea leaves. In addition, the rooibos tea product infuses substantially quicker than commercial grade rooibos tea leaves. : 10 The process of manufacturing the rooibos tea product will now be illustrated by way of some examples.
EXAMPLE 1 1. 8 kg of rooibos plant material (tea dust and macerated coarse sticks) is infused with 80 litres of hot water (90 °C) for 4 min and the plant material residue is separated from the plant material extract to yield 57 litres of plant material extract with a concentration of 3% total solids. 2. The separated plant material residue is dried in a warm air-bed drying oven and, after being screened, results in recovery of 4.4 kg of plant material residue that, in size and shape, resembles commercial grade rooibos tea leaves. 3. Following a filtration step, the 57 litres of plant material extract is partially concentrated by vacuum evaporation to 17 litres having 10% total solids, and cooled to 5 °C. 4. The tea cream is removed in a centrifuge, yielding 13 litres clear cold water soluble extract (supernatant), representing approximately 75% recovery of the total tea extract. This is concentrated to 50 % solids and conventionally spray dried to obtain 1.3 kg of cold-water
DrG REF: 635714 i soluble rooibos instant tea which is equivalent to 4333 single servings at 0.3 g soluble solids/serving (200 ml). 5. The 4 litres tea cream (precipitate) at 10% total solids is concentrated to 50% solids and conventionally spray dried rendering 0.4 kg of cold-water insoluble tea extract which is equivalent to 1333 single servings at 0.3 g soluble solids/serving (200 ml). 6. A rooibos tea aroma is recovered as described in RSA patent 2003/0465. 7. 2932 g of the rooibos plant material residue recovered in accordance with step 2 above, which is the equivalent of 1333 single servings of 2.2 g plant material/serving is placed together with 400 g of the spray dried tea cream which is the equivalent of 1333 single servings at 0.3 g soluble solids/serving into a V-blender and intimately mixed. 500 mi of the rooibos tea aroma per step 6 is slowly added to the mixture of dried plant material and dried tea extract whilst continuing the mixing in the blender to form an amalgamated rooibos tea product, comprising of 0.3 g soluble solids (dry weight basis)/2.5 g serving 8. The slightly moist amalgamated rooibos tea product is leniently dried in a warm air-bed drying oven to minimize aromatic losses before being conventionally packaged in tea bags with 2.5 g of amalgamated product/tea bag. 9. In use, when compared to a conventional rooibos tea bag, the amalgamated rooibos tea product infuses more quickly but is slightly more turbid than the commercial product. However, there is virtually no difference in taste and when milk is added, there is only a slight difference in appearance. The more turbid appearance of the amalgamated rooibos tea product is attributed to the absence of the cold water soluble extract.
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EXAMPLE NO. 2 1. Steps 1 - 6 per EXAMPLE 1 are followed. 7. 2932 g of the rooibos plant material residue which is equivalent to 1333 single servings of 2.2 g plant material/serving is placed into a
V-blender. 8. 300 g of the spray dried tea cream and 100 g of the spray dried cold water soluble extract are mixed together rendering the equivalent of : 1333 single servings at 0.3 g soluble solids/serving, combined with 600 ml of the rooibos tea aroma, resulting in a rooibos concentrate. 9. The rooibos concentrate is slowly added to the rooibos plant material residue in the V-blender whilst continuing the mixing in the blender to form a rooibos amalgamated product, comprising of 0.3 g soluble solids (dry weight basis) /serving. 10. The slightly moist amalgamated product is leniently dried in a warm air-bed drying oven operated in accordance with RSA patent 2002/8815 where the rooibos tea product acts as an aromatizing medium before being conventionally packaged in tea bags with 2.5 g of amalgamated product/tea bag. 11. In use, when compared to a conventional rooibos tea bag, the amalgamated rooibos tea product infuses more quickly than the commercial product. Furthermore, the amalgamated product’s clarity is markedly improved when compared to that of EXAMPLE 1 and there is virtually no difference in taste between the amalgamated rooibos tea product and the beverage made from the commercial tea bag. When milk is added, there is virtually no difference in appearance or taste. The improved clarity of the amalgamated rooibos tea product is attributed to the presence of the cold-water soluble fraction of the tea extract.
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EXAMPLE NO. 3 1. 7 kg of rooibos plant material (tea dust) is infused with 80 litres of hot water (90 °C) for 4 min and the plant material residue is separated from the plant material extract to yield 57 litres of plant material extract with a concentration of 3% total solids. 2. Following a filtration step, the 57 litres of plant material extract is concentrated by vacuum evaporation to 70% total solids. : 3. 350 ml of rooibos tea aroma is recovered as described in RSA patent 2003/0465 and is added to 400 ml of the concentrated plant material extract, resulting in 750 ml of rooibos concentrate with 37.3% total solids which is stored below 5°C to inhibit microbiological growth. 4. 5 kg of rooibos plant material (coarse rooibos sticks) which has not been extracted (infused) is macerated in a hammer mill and conventionally processed by screening through a sieve in order to remove dust or larger fragments, and subjected to steam sterilization to render plant material that, in size and shape, resembles commercial grade rooibos tea leaves, but possessing soluble solids of only 30% compared to commercial grade tea leaves. 5. 3053 g of the processed macerated plant material, which is the equivalent of 1333 single servings of 2.29 g plant material/serving is placed into a V-blender. 6. 750 ml of the rooibos concentrate at 37.3% total solids, which is the equivalent of 1333 single servings of 0.21 g soluble solids/serving on a dry weight basis, is slowly added to the rooibos plant material in the V-blender whilst continuing the mixing in the blender to form a rooibos amalgamated product, comprising of 0.3 g soluble solids (dry weight basis)/2.5 g serving.
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7. The slightly moist amalgamated product is leniently dried in a warm air-bed drying oven to minimize aromatic losses. 8. When compared to commercially available rooibos tea leaves, the amalgamated rooibos tea product appears virtually similar in all aspects. In use, whether in a conventional tea bag or not, the amalgamated rooibos tea product infuses more quickly and the clarity and taste thereof is virtually similar to commercially available tea leaves or tea bags.
EXAMPLE NO. 4 1. 20 kg of rooibos plant material (coarse sticks) is infused with 200 litres of hot water (90 °C) for 4 min and the plant material residue is separated from the plant material extract to yield 145 litres of plant material extract with a concentration of 1.2% total solids. 2. The separated plant material residue (coarse sticks) is recovered, dried in a warm air-bed drying oven, macerated with a hammer mill and screened, resulting in 18.5 kg of plant material residue that, in size and shape, resembles commercial grade rooibos tea leaves, but substantially devoid of soluble solids. 3. Following a filtration step, the 145 litres of plant material extract is partially concentrated by vacuum evaporation to 17.4 litres having 10% total solids, and cooled to 5 °C. 4. The tea cream is removed in a centrifuge, yielding 13 litres clear cold water soluble extract (supernatant), representing approximately 75% recovery of the total tea extract. This is concentrated to 50 % solids and conventionally spray dried to obtain 1.3 kg of cold-water soluble rooibos instant tea. 5. The tea cream (precipitate) is concentrated to 50% solids and conventionally spray dried rendering 0.4 kg of cold-water insoluble
DrG REF: 635714 tea extract which is equivalent to 1333 single servings at 0.3 g soluble solids/serving (200 ml). 6. A rooibos tea aroma is recovered as described in RSA patent 2003/0465. 7.2932 g of the rooibos plant material residue recovered in accordance with step 2 above, which is the equivalent of 1333 single servings of 2.2 g soluble solids/serving is placed together with 400 g of the spray dried tea cream which is the equivalent of ) 1333 single servings at 0.3 g soluble solids/serving into a V-blender : 10 and intimately mixed. 500 ml of the rooibos tea aroma per step 6 is slowly added to the mixture of dried plant material and dried tea extract whilst continuing the mixing in the blender to form an amalgamated rooibos tea product, comprising of 0.3 g soluble solids (dry weight basis)/serving. 8. The slightly moist amalgamated rooibos tea product is leniently dried in a warm air-bed drying oven to minimize aromatic losses and mixed with an equal amount of commercial grade rooibos tea leaves. 9. In use, the mixture of rooibos tea product and commercial grade rooibos tea leaves is virtually indistinguishable from commercial grade rooibos tea leaves only - both in appearance as “tea leaves” and beverage, as well as in taste.
EXAMPLE NO. 5 1. 7 kg of rooibos plant material (tea dust) is infused with 80 litres of hot water (90 °C) for 4 min and the plant material residue is separated from the plant material extract to yield 57 litres of plant material extract with a concentration of 3% total solids. 2. Following a filtration step, the 57 litres of plant material extract is
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Claims (22)
1. A rooibos tea product substantially resembling commercial grade rooibos tea leaves including a combination of a rooibos plant . material waste product and a rooibos plant material extract, the rooibos plant material extract being at least partially concentrated.
2. A rooibos tea product as claimed in claim 1, in which the rooibos plant material waste product is dust and/or coarse sticks separated from commercial grade rooibos tea leaves during screening.
3. A rooibos tea product as claimed in claim 1, in which the rooibos plant material waste product is a residue obtained as a by-product during the manufacture of a water soluble tea extract.
4. A rooibos tea product as claimed in any one of the preceding claims, in which the rooibos plant material waste product is processed to resemble commercial grade rooibos tea leaves, by physical maceration or milling or other means.
5. A rooibos tea product as claimed in any one of the preceding claims, in which the rooibos plant material extract is obtained during the manufacture of a water soluble tea extract.
6. A rooibos tea product as claimed in claim 5, in which the rooibos plant material extract is a cold water soluble tea extract.
7. A rooibos tea product as claimed in any one of claims 1 to 5, in which the rooibos plant material extract is obtained as a by-product during the manufacture of a water soluble tea extract.
8. A rooibos tea product as claimed in claim 7, in which the rooibos plant material extract is a tea cream or a cold water insoluble tea extract. DrG REF: 635714
9. A rooibos tea product as claimed in claim 8, in which the rooibos plant material extract is a mixture of a tea cream and a cold water . soluble tea extract.
10. A rooibos tea product as claimed in any one of the preceding claims, in which the rooibos plant material extract is a rooibos tea aroma and/or essential oils recovered in accordance with RSA patent 2002/8815 and/or RSA patent 2003/0465. }
11. A rooibos tea product substantially as hereinbefore described.
12. An infusion of a rooibos tea product as claimed in any one of claims h 10 1 to 11, which substantially resembles an infusion of commercial grade rooibos tea leaves.
13. A method of processing rooibos plant material including the steps of infusing the rooibos plant material waste product into water to obtain a plant material extract and a plant material residue; of recovering the plant material residue if it is to be utilised further; of concentrating the plant material extract or of first separating the plant material extract into a cold water soluble part and a cold water insoluble part by suitable means and of thereafter concentrating the cold water soluble part and/or the cold water insoluble part; of combining the rooibos plant material waste product and/or the recovered plant material residue with the concentrated plant material extract and/or the concentrated cold water soluble part and/or the concentrated cold water insoluble part and/or a rooibos tea aroma and/or essential oils recovered in accordance with RSA patent 2002/8815 and/or RSA patent 2003/0465 to obtain a rooibos tea product; and of drying the rooibos tea product.
14. A method as claimed in claim 13, in which the rooibos plant material waste product is dust and/or coarse sticks separated from leaves during screening. OrG REF: 635714
9 2.2005/701580
15. A method as claimed in claim 13 or 14 which includes the step of treating the rooibos plant material waste products, such as by . physical maceration or by enzymatic treatment with cell-wall- digesting enzymes.
16. A method as claimed in claim 15, in which the enzymes are cellulase, pectinase or hemicellulase.
17. A method as claimed in any one of claims 13 to 16, which includes processing the rooibos plant material waste products and/or the no recovered plant material residue so that it resembles, in form and/or a 10 function, commercial grade rooibos tea leaves, by physical means e.g. macerating or milling, or by other means.
18. A method as claimed in any one of claims 13 to 17, which includes the step of drying the plant material residue.
19. A method as claimed in claim 18, in which the plant material residue is dried in a warm air-bed drying oven.
20. A method as claimed in any one of claims 13 to 19, which includes the step of drying the plant material extract.
21. A method as claimed in claim 20, in which the plant material extract is dried by spray drying.
22. A method substantially as hereinbefore described. Date: 22 February 2005 7 - - John L. Spicer DR GERNTHOLTZ INC Patent Attorneys of Applicant(s) PO Box 8; Cape Town 8000; South Africa Union Road; Milnerton 7441; South Africa Tel: (021) 551 2650 Fax: (021) 551 2960 DrG Ref.: 635714 30 t:\files\14\635714\635714spec.doc DrG REF: 635714
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ZA200501580A ZA200501580B (en) | 2003-11-26 | 2005-02-23 | Method and means for processing vegetable plant material |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ZA200309179 | 2003-11-26 | ||
| ZA200501580A ZA200501580B (en) | 2003-11-26 | 2005-02-23 | Method and means for processing vegetable plant material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ZA200501580B true ZA200501580B (en) | 2006-10-25 |
Family
ID=40490915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ZA200501580A ZA200501580B (en) | 2003-11-26 | 2005-02-23 | Method and means for processing vegetable plant material |
Country Status (1)
| Country | Link |
|---|---|
| ZA (1) | ZA200501580B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013191663A1 (en) * | 2012-06-21 | 2013-12-27 | Energ D. O. O. | Tea blend, its composition and a method for its preparation |
-
2005
- 2005-02-23 ZA ZA200501580A patent/ZA200501580B/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013191663A1 (en) * | 2012-06-21 | 2013-12-27 | Energ D. O. O. | Tea blend, its composition and a method for its preparation |
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