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WO2015022123A1 - Procédé de production d'un produit liquide concentré à base de thé - Google Patents

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

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Publication number
WO2015022123A1
WO2015022123A1 PCT/EP2014/064905 EP2014064905W WO2015022123A1 WO 2015022123 A1 WO2015022123 A1 WO 2015022123A1 EP 2014064905 W EP2014064905 W EP 2014064905W WO 2015022123 A1 WO2015022123 A1 WO 2015022123A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
honey
tea product
product
liquid concentrate
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP2014/064905
Other languages
English (en)
Inventor
Chandra Sekhar GHOSH
Deepak Ramachandra Mhasavade
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Conopco Inc
Original Assignee
Unilever NV
Conopco Inc
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 NV, Conopco Inc filed Critical Unilever NV
Publication of WO2015022123A1 publication Critical patent/WO2015022123A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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 or 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
    • A23F3/20—Removing unwanted substances

Definitions

  • the present invention relates to a tea product and more particularly the present invention relates to a liquid concentrate tea product and process for producing the same.
  • Tea is one of the most widely consumed beverages in the world. Teas with different natural additives are also quite popular. Honey is one of those naturally available materials that is believed to provide various health benefits.
  • CN1954682 JIN ZHONGYING NANO SCIENCE, 2007 discloses a health-care plum-honey-green tea-vinegar beverage with improved taste and rich nutrients for patients of hepatocirrhosis and anorexia. It is prepared from plum, green tea, vinegar, honey, citric acid and essence.
  • CN1 185285 discloses the production method of jasmine honey tea comprising (wt%) jasmine tea juice (10- 90), sophora flower honey (0.5-15) and cane sugar (5-15), and in the course of production the antioxidant Vc and VcNa are added, and the citric acid is used to regulate its pH value to protect its natural pH value.
  • Liquid concentrate tea product being one of them.
  • Liquid concentrate products usually diluted at consumer end to produce consumable beverage. After dilution consumer tends store it under refrigeration and consume the beverage within a period of 2-5 days.
  • US 4539216 (The Procter & Gamble Co.) describes a process for the preparation of shelf-stable tea concentrates and tea powders wherein a tea extract is prepared, acidified, and heated; off-flavor and malodorous compounds are removed from the extract; the extract is cooled and precipitates are removed from it; and flavoring and sweetener are blended with the clarified extract.
  • the acidification and heating steps accelerate acid-catalyzed degradation reactions that normally occur causing the development of off-flavor sulfurous compounds and precipitates.
  • US 4717579 (The Procter & Gamble Co.) describes frozen tea mix concentrates which contain high levels of sugar and are flowable at freezer temperatures. These tea mix concentrates comprise from about 0.5 to about 2% by weight tea solids and from about 40 to about 70% by weight of a sugar component.
  • US 4797293 (General Foods Corporation) describes a non-clouding, shelf-stable tea concentrate which is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30 and 45 F, clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3.
  • US 4748033 (The Procter & Gamble Co.) describes a tea concentrate which is stable against flake formation during cyclic freezing and thawing, and which has enhanced solubility in cold water.
  • the tea concentrate comprises from about 0.4 to about 8% by weight tea solids, an edible gum selected from xanthan gum, cellulose gums, locust bean gum, guar gum and mixtures thereof in specified amounts, and optionally a solubilizer selected from sugars, polyols and mixtures thereof in specified amounts.
  • EP 0162526 (The Procter & Gamble Company) describes a shelf-stable tea mix concentrate comprising: (a) from about 0.05% to about 40% by weight tea; (b) from about 0.05% to about 40% by weight acid; (c) from about 0.5% to about 90% by weight sweetener; (d) water and flavorings in an amount sufficient to make up to 100% by weight; said shelf-stable concentrate contains no preservatives and a maximum sulfur content of 0.005% by weight.
  • liquid concentrate tea product with honey when diluted at consumer end forms floe and make the solution turbid when storing the diluted beverage for 2-5 days under refrigeration. Consumers tend to waste/abandon the product when there is floe formation and/or increased turbidity.
  • the present inventors have surprisingly found that instead of simply mixing the ingredients, a process modification involving addition of acidulant followed by separation of the insoluble solids leads to a liquid concentrate tea product with honey which substantially reduces floe formation and/or turbidity when diluted and stored and therefore satisfies one or more of the above mentioned objects.
  • the present invention provides a process for producing a liquid concentrate tea product with honey comprising the steps of:
  • a solubilizer selected from ethanol, propan-1 ,2-diol, glycerin, propelyne glycol, polyphthylene glycol or mixtures thereof
  • the present invention provides a liquid concentrate tea product as obtained and/or obtainable by the process of the first aspect.
  • Liquid concentrate tea product preferably means a tea product in dense liquid form which is diluted at the consumer end to obtain a beverage.
  • the beverage is preferably a cold beverage.
  • Cold beverage preferably means a beverage that is obtained and/or obtainable by diluting the liquid concentrate tea product of the present invention with cold ( ⁇ 0°C to 10°C) water.
  • the viscosity of the liquid concentrate tea product of the invention is preferably in the range of 35 to 70 Centipoise and more preferably in the range of 40 to 60 Centipoise at room temperature ( ⁇ 25°C).
  • the present invention provides a process for producing a liquid concentrate tea product with honey comprising the steps of: a) mixing soluble tea solids, honey and water for 2 - 30 minutes at a temperature of 60 to 95 °C;
  • the soluble tea solids, honey and water is mixed for 2 -30 minutes, preferably for 5 to 30 minutes and most preferably for 10 to 30 minutes at a temperature of 60 to 95°C preferably 75 to 95°C.
  • a sufficient amount of acidulant is added to make the pH of the solution in the range of 2.5 - 3.5, followed by reducing the temperature of the solution to 15 - 40°C and preferably to 15 - 30°C. After that the insoluble solids are separated out from the solution to obtain a supernatant. This separation step may be achieved by any separation technique preferably by centrifugation. It is then followed by taking the supernatant and adding the solubilizer and then mixing it properly to obtain the liquid concentrate tea product.
  • step (e) a further addition of acidulant is preferable as this increases the microbial stability by maintaining a pH of about 2.5 - 4.
  • step (b) of the above described process When adding the acidulant in a stepwise manner, the present inventors have found that that out of total amount of acidulant used in the formulation, 30 - 40% is preferably required in step (b) of the above described process to bring down the pH in between 2.5 - 3.5.
  • the remaining 60 - 70 parts of the acidulant is preferably added at step (e).
  • the tea product as obtained may be pasteurized before storing it in a bottle or in any other suitable container.
  • the amount of tea solids added preferably is in the range of 1 -10 %, more preferably 2 - 10% and most preferably 3 - 10% by weight of the tea product.
  • Soluble tea solids refer to tea solids that are readily soluble in water and more preferably in cold water ( ⁇ 0°C to 10°C).
  • the soluble tea solids may be prepared by extracting tea leaf using water as an extraction medium. Commercially available soluble tea solids may also preferably be used.
  • tea soluble solids are obtained by extracting the leaf tea in hot water (-80° to 95° C) for 30 minutes to 2 hours followed by cooling the solution to ⁇ 2C to 8°C. After that the solution is filtered and spray dried to obtain the soluble solids.
  • the soluble tea solids are obtained and/or obtainable by processing Camellia sinensis plant.
  • the preferable variety is Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica.
  • material from var. assamica is especially preferred.
  • honey is a well known natural sweet food (highly viscous) made by bees using nectar from flower.
  • the nectar collected by bees is naturally broken down into simple sugars (fructose and glucose) and stored in honeycomb. Evaporation takes place inside the honeycombs and thus produces a thick liquid known as honey. After this, the beekeepers collect the honey from the honeycomb by separating the wax and the honey.
  • Honey also contains small amounts of polysaccharides, flavonols and proteins.
  • Honey has a unique taste which is preferred by a lot of people. Honey is also believed to be of high nutrition value with a number of health benefits. A number of people refer it as a natural energy booster. Regular consumption of honey is believed to improve the immune system within the human body.
  • solubilizer is a compound which is required to stabilize a liquid product with honey, water, tea solids and other compounds which otherwise tends to phase separate. Another advantage of using a solubilizer is that it maintains the viscosity required for a concentrated product. As mentioned above, the viscosity of the product is preferably in the range of 35 to 70 Centipoise.
  • the amount of solubilizer added preferably is in the range of 35 - 55 %, more preferably 40 - 55 % and further more preferably 45 - 55 % by weight of the tea product.
  • the present inventors have found that honey, when combined with water and the other ingredients of the composition tends to phase separate.
  • the advantage of addition of solubilizer is that it tends to prevent this phase separation.
  • Any solubilizer that may be used for food application may be used.
  • the solubilizer is selected from ethanol, propan-1 ,2-diol, glycerin (glycerol), propelyne glycol, polyphthylene glycol (PEG).
  • the most preferable solubilizer is glycerin.
  • the amount of acidulant added preferably is in the range of 1 - 6%, more preferably 2 - 5% and further most preferably 3 - 5% by weight of the tea product. This is added for maintaining the desired pH of the product.
  • the pH of the liquid concentrate tea product is in the range of 2.5 to 4, more preferably 3 - 3.5. Any suitable food grade acidulant may be added for this purpose.
  • the most preferable acidulant is citric acid. Acidulant maintains the pH of the product.
  • the amount of water added preferably is in the range of 5 - 50%, more preferably 10 -45 %, further more preferably 20 - 40% and most preferably 25 - 35% by weight of the tea product.
  • a preservative may preferably be selected from sorbic acid and its derivatives, sodium benzoate, benzoic acid or mixtures thereof.
  • additives e.g. fortificants, colour, flavour and any other additives suitable to be used for beverage composition may also be added in the tea product.
  • the present invention also provides a liquid concentrate tea product as obtained and/or obtainable by the process of the present invention. Now the invention will be demonstrated in terms of examples. The following examples are just for illustration and in no way limits the scope of the present invention.
  • the liquid concentrate tea product was prepared as per the following Table 1 :
  • soluble tea solids were obtained from Martin Bauer Group (Product Catalogue No: 22949/12), citric acid was obtained from Sigma (Catalogue No: C0759), glycerin was obtained from Mediplus Pharma Lab Bangalore (IP grade), sorbic acid was obtained from Sigma (Catalogue No: S1626) and honey was obtained from Dabur India Pvt. Ltd.
  • the water used was Milli Q water (Millipore® India).
  • the conductivity of the Milli Q water was 18.2 MQ.cm at 25°C.
  • the Ca ++ content of the Milli Q water was 0.1 ppt (which is negligible).
  • This example is same as example A except that honey was not added, the amount of water in the formulation was adjusted accordingly.
  • This example is same as example A except that sugar was added instead of honey.
  • liquid concentrate tea product was prepared as per the process of the present invention. Tea solids, honey, water ( ⁇ 95°C) was added and the solution was stirred on a hot plate maintained at a temperature of 70 ⁇ 2 °C for 10 minutes. 1 .2g (for each 100 g of formulation) of citric acid was then added into this solution to bring down the pH to about 2.5. After that the solution was cooled down to room temperature ( ⁇ 25°C) followed by centrifuging the solution in a centrifuge (Beckman Coulter Centrifuge, Avanti - J30I) at 1 1295g for 45 minutes.
  • a centrifuge Beckman Coulter Centrifuge, Avanti - J30I
  • the supernatant was then collected and glycerin, sorbic acid and the remaining 2.8g of citric acid (for each 100 g of formulation) was added to it. This solution was then again stirred for 10 minutes on a hot plate at a temperature of 70 ⁇ 2 °C and transferred in a bottle as a product.
  • the liquid concentrate tea products as prepared above was taken and diluted with Milli Q water (Millipore® India) at a level of 1 :10, 1 :20 and 1 :30. After that all the solutions were stored under refrigerated condition ( ⁇ 4°C) for 2 days (-48 hours). After 2 days the solutions were taken out and brought to ambient temperature ( ⁇ 25°C) (to avoid condensation outside the cell). Then the turbidity was measured. The turbidity was measured using a turbidity meter (HACH, 2100N). The results of the experiment are summarized below in Table 2:
  • Example 1 liquid concentrate tea products prepared according to the process of the present invention produces a product having much lower turbidity when compared with Example A.
  • honey enhances the turbidly in the formulation in presence of tea solids.
  • the liquid concentrate tea product prepared according to the present invention also visually appears clear (with no floe) when compared with the respective control (with floe).

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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)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne un procédé de production d'un produit liquide concentré à base de thé contenant du miel, ledit procédé comprenant les étapes consistant : a) à mélanger des particules solides solubles de thé, du miel et de l'eau pendant 2 à 30 minutes à une température de 60 à 95 °C ; b) à ajouter une quantité suffisante d'un composé acidifiant afin de faire baisser le pH de la solution jusqu'à 2,5 à 3,5 ; c) à réduire la température de la solution jusqu'à 15 à 40 °C ; d) à séparer toute particule solide insoluble afin d'obtenir un surnageant ; et e) à ajouter un solubilisant choisi parmi l'éthanol, le propan-1,2-diol, la glycérine, le propylène glycol, le polyéthylène glycol ou des mélanges de ceux-ci au surnageant, puis à mélanger pour obtenir ledit produit à base de thé.
PCT/EP2014/064905 2013-08-15 2014-07-11 Procédé de production d'un produit liquide concentré à base de thé Ceased WO2015022123A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP13180500 2013-08-15
EP13180500.4 2013-08-15

Publications (1)

Publication Number Publication Date
WO2015022123A1 true WO2015022123A1 (fr) 2015-02-19

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2014/064905 Ceased WO2015022123A1 (fr) 2013-08-15 2014-07-11 Procédé de production d'un produit liquide concentré à base de thé

Country Status (1)

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WO (1) WO2015022123A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2531060A (en) * 2014-10-10 2016-04-13 Woodall Guy A beverage
WO2017186443A1 (fr) * 2016-04-26 2017-11-02 Unilever Plc Procédé de fabrication d'une composition de thé pouvant être infusée

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4539216A (en) * 1984-05-25 1985-09-03 The Procter & Gamble Co. Process for preparing tea products
US4748033A (en) * 1986-05-07 1988-05-31 The Procter & Gamble Company Tea concentrate having freeze thaw stability and enhanced cold water solubility
WO1994014329A1 (fr) * 1992-12-22 1994-07-07 Unilever Plc Procede de production de the pret a boire soluble dans l'eau froide et stable au froid, et produit obtenu selon ce procede
EP1527693A1 (fr) * 2003-10-31 2005-05-04 Kao Corporation Boissons emballées et thé-basées
EP1989943A1 (fr) * 2006-03-02 2008-11-12 Kao Corporation Procede de production d'extrait de the purifie
WO2009150008A1 (fr) * 2008-06-10 2009-12-17 Unilever Nv Procédé de préparation d'une boisson au thé
US20100021615A1 (en) * 2006-12-28 2010-01-28 Kao Corporation Tea extract

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4539216A (en) * 1984-05-25 1985-09-03 The Procter & Gamble Co. Process for preparing tea products
US4748033A (en) * 1986-05-07 1988-05-31 The Procter & Gamble Company Tea concentrate having freeze thaw stability and enhanced cold water solubility
WO1994014329A1 (fr) * 1992-12-22 1994-07-07 Unilever Plc Procede de production de the pret a boire soluble dans l'eau froide et stable au froid, et produit obtenu selon ce procede
EP1527693A1 (fr) * 2003-10-31 2005-05-04 Kao Corporation Boissons emballées et thé-basées
EP1989943A1 (fr) * 2006-03-02 2008-11-12 Kao Corporation Procede de production d'extrait de the purifie
US20100021615A1 (en) * 2006-12-28 2010-01-28 Kao Corporation Tea extract
WO2009150008A1 (fr) * 2008-06-10 2009-12-17 Unilever Nv Procédé de préparation d'une boisson au thé

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
J. HATEGEKIMANA ET AL: "Effect of Chemical Composition of Honey on Cream Formation in Honey Lemon Tea", ADVANCE JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 15 February 2011 (2011-02-15), pages 16 - 22, XP055156414, Retrieved from the Internet <URL:http://doaj.org/search?source=%7B%22query%22%3A%7B%22bool%22%3A%7B%22must%22%3A%5B%7B%22term%22%3A%7B%22id%22%3A%22f965c1f4aff34034bb7a26564e760bcb%22%7D%7D%5D%7D%7D%7D> [retrieved on 20141202] *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2531060A (en) * 2014-10-10 2016-04-13 Woodall Guy A beverage
US10299491B2 (en) 2014-10-10 2019-05-28 Guy Woodall Beverage
WO2017186443A1 (fr) * 2016-04-26 2017-11-02 Unilever Plc Procédé de fabrication d'une composition de thé pouvant être infusée

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