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WO2013160097A1 - Procédé de production d'un produit de thé - Google Patents

Procédé de production d'un produit de thé Download PDF

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Publication number
WO2013160097A1
WO2013160097A1 PCT/EP2013/057369 EP2013057369W WO2013160097A1 WO 2013160097 A1 WO2013160097 A1 WO 2013160097A1 EP 2013057369 W EP2013057369 W EP 2013057369W WO 2013160097 A1 WO2013160097 A1 WO 2013160097A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
leaf
ascorbic acid
tea leaf
black
Prior art date
Application number
PCT/EP2013/057369
Other languages
English (en)
Inventor
Vadivel Govindaswamy
Amita JACOB
Venkatraj Venkatrao Narayanan
Gurmeet Singh
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 WO2013160097A1 publication Critical patent/WO2013160097A1/fr

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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/08—Oxidation; Fermentation
    • A23F3/10—Fermentation with addition of microorganisms or enzymes

Definitions

  • the present invention relates to a process for producing a tea product, more particularly a black tea product.
  • Black tea is generally prepared by a process which includes the steps of withering, macerating, fermenting and firing/drying.
  • the characteristic colour, flavour and aroma of black tea are produced during fermentation.
  • fermentation is traditionally used in tea processing to refer to enzymatic oxidation.
  • the tea is dried at high temperature after fermentation to arrest enzyme action and to bring down the moisture to a low level.
  • Tea based beverages can be consumed either as a hot beverage or as a cold beverage or as a beverage which is at ambient (-25° C) temperature. Whichever way they are consumed, the sensorials of tea products are of prime concern.
  • Sensorials of black tea products include colour, appearance and aroma. Among these factors, colour is one of the most important. Colour imparts impact to the black tea liquor. It is believed that black tea with a rich red coloured liquor is widely preferred by consumers.
  • US2001/0033880 discloses a process for manufacturing a black leaf tea that is infusible in hot or cold water.
  • the process involves macerating freshly plucked tea leaves, allowing them to ferment, firing the leaves to arrest fermentation and then drying them to yield black leaf tea, wherein the tea leaves are treated with a solubilising compound selected from ascorbic acid, dehydroascorbic acid, 1 -scorbamic acid, 5-phenyl-3,4-diketo-gamma- butyrolactone (4-phenyl-2,3-diketo-gamma-butyrolactone) or their salts and mixtures thereof in an amount that is sufficient for the black leaf tea to be soluble in water at 5 to 100°C.
  • a solubilising compound selected from ascorbic acid, dehydroascorbic acid, 1 -scorbamic acid, 5-phenyl-3,4-diketo-gamma- butyrolactone (4-phenyl-2,3-diketo-gam
  • US2001/0048956 discloses a process for manufacturing black leaf tea that looks and feels like orthodox processed tea but has the liquor characteristics of a fuller fermented CTC processed tea.
  • the process involves withering a first supply of freshly plucked tea leaves, macerating the withered leaves, allowing the macerated withered leaves to ferment to produce macerated dhool, withering a second supply of freshly plucked tea leaves, mixing the macerated dhool obtained from the first supply of leaves with the withered leaves obtained from the second supply of leaves, rolling the mixture, allowing the rolled mixture to ferment, and drying the fermented mixture to yield black leaf tea.
  • the present invertors while working extensively to improve the sensorials of black tea product surprisingly have found that addition of a particular amount of ascorbic acid along with tannase in the fermentation stage produces a tea product which is significantly richer in red colour when constituted into a beverage.
  • the present inventors also found that this effect of improved red colour generation is possible for both cold and as well as for hot brew when reconstituted into a beverage.
  • ascorbic acid or a soluble salt of it or a derivative thereof or a natural source of ascorbic acid
  • Tea for the purposes of the present invention means material from Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica.
  • 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”).
  • Black tea refers to substantially fermented tea.
  • 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. During this process colourless catechins in the leaves are converted to a complex mixture of yellow and orange to dark-brown polyphenolic substances.
  • “Fresh tea leaves” refers to tea leaves, 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%.
  • the present invention provides a process for preparation of a black leaf tea product comprising the steps of:
  • the tea leaf may include leaf, buds, stem and other parts of the tea plant.
  • Withering is a process where plucked tea leaf is 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 carried out for a period of 10 to 18 hours, more preferably for 12 to 16 hours.
  • Maceration is a process where the tea cellular structure is broken down, which causes further biochemical reactions 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.
  • CTC process it is done by a CTC machine where three actions viz. cutting, tearing and curling are performed on the tea leaf.
  • 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.
  • Maceration is carried out after plucking of the fresh tea leaf; preferably
  • the macerated leaf is then fermented which is a process in which enzymes in the tea leaf use atmospheric oxygen to oxidize various substrates to produce coloured products. According to the present invention, during the fermentation step
  • ascorbic acid or a soluble salt of it or a derivative thereof or a natural source of ascorbic acid
  • Tannin acyl hydrolase is commonly referred as tannase.
  • Tannase finds application in many industrial sectors which include the pharmaceutical, food, chemical and beverage industries (P.D. Belur and G. Mugeraya, 201 1. Microbial Production of Tannase: State of the Art. Research Journal of Microbiology, volume 6: page: 25-40).
  • Tannase is an acyl hydrolase enzyme which degallates gallated polyphenolic components present in leaf tea. Without wishing to be bound by theory it is believed that tannase degallates epicatechin gallate (ECG) to epicatechin (EC) and epigallocatechin gallate (EGCG) to epigallocatechin (EGC). The subsequent fermentation results in the formation of primarily theaflavins.
  • Tannase is added in an amount from 0.001 to 1 %, preferably from 0.01 to 1 %, more preferably 0.01 to 0.1 % by dry mass of tea leaf.
  • Ascorbic acid or a soluble salt or a derivative thereof or a natural source of ascorbic acid is also added at the fermentation stage.
  • the natural source of ascorbic acid is preferably a fruit.
  • Acerola is a cherry kind of fruit having scientific name of Maipighia glabra I
  • Maipighia emarginata It is also known as Barbados cherry which is native to the West Indies and northern South America. It is also cultivated in many other countries throughout the world which includes India, China etc. It is known to have very high content of ascorbic acid. Acerola extracts (in liquid and also in powder forms) are available in the market throughout the globe and marketed by various companies.
  • Ascorbic acid or a soluble salt or a derivative thereof or a natural source of ascorbic acid is preferably added in an amount from 1 to 25%, preferably from 2 to 20% and more preferably from 4 to 20% by dry mass of tea leaf. Even mixtures of ascorbic acid with a soluble salt of it with a derivative thereof with a natural source of ascorbic acid may be added.
  • Some examples of ascorbic acid, soluble salts and a derivative include sodium and/or potassium salts of ascorbic acid, de-hydro ascorbic acid, 1 -scorbamic acid etc.
  • Soluble salt herein preferably means water soluble salt of ascorbic acid.
  • Tannase and ascorbic acid or a soluble salt of it or a derivative thereof or a natural source of ascorbic acid may be added together or separately one after another. There is no particular preference of the order of addition. Preferably tannase and ascorbic acid or a soluble salt of it or a derivative thereof or a natural source of ascorbic acid is added in solution form in water due to better distribution in the solid tea matrix. It is further preferred that the tannase is added at the beginning of fermentation, more preferably just after maceration.
  • the ascorbic acid or soluble salt or derivative thereof or natural source of ascorbic acid may be added any time during the fermentation process provided that it gets sufficient time in contact with the tea leaf. Sufficient time preferably means 20 - 70 minutes, more preferably 30 - 60 minutes.
  • Fermentation after addition of ascorbic acid or a soluble salt of it or a derivative thereof or a natural source of ascorbic acid is preferably carried out for about 20 to 90 minutes, preferably for 30 to 90 minutes and more preferably form 40 to 90 minutes.
  • the fermented leaf is then subjected to drying.
  • the tea leaf is dried to a moisture content of less than 10%, preferably less than 5%, more preferably 2-3% 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 loses moisture and the enzyme activities are stopped.
  • a tray drier or fluidized bed drier is preferably used for drying the tea leaf.
  • the colour of the black tea liquor can be charaterized by its L * , a * and b * values.
  • the International Commission on Illumination (CIE) introduced CIE L * a * b * scale of colour measurement, based on the opponent-colours theory, which assumes that the receptors in the human eye perceive colour as the following pairs of opposites:
  • the CIE L * a * b * colour scale is an approximately uniform colour scale. In a uniform colour scale, the differences between points plotted in the colour space correspond to visual differences between the colours plotted.
  • CIE L * a * b * values are preferably measured using a color measuring instrument e.g. spectrophotometer.
  • a Hunterlab color measuring instrument is preferably used for this purpose.
  • the colour measurements are preferably carried out under D65 illuminant.
  • D65 is a standard illuminant defined by the CIE.
  • the D65 illuminant is intended to represent average daylight throughout the visible spectrum.
  • Redness values of infusions of the black tea product of the invention brewed in room temperature ( ⁇ 25°C) water or hot water were measured.
  • the black leaf tea product of the present invention is generally infusible in an amount of 2 parts of tea leaf in 100 parts of water for 2 minutes at 25°C to provide an infusion having a redness value (a * ) as measured on CIE L * a * b * scale using D65 illuminant at 25°C of greater than 9, preferably greater than 10, more preferably greater than 12 and most preferably greater than 16.
  • the black leaf tea product of the present invention is generally infusible in an amount of 2 parts of tea leaf in 100 parts of water for 2 minutes at 100°C to provide an infusion having a redness value (a * ) as measured on CIE L * a * b * scale using D65 illuminant at 25°C of greater than 36, preferably greater than 37, more preferably greater than 40.
  • a * it may well be up to 70, preferably up to 60, more preferably up to 50.
  • Fresh tea leaves sourced from the southern part of India were withered to 70% moisture content, and then subjected to a maceration process of 4 passes through a CTC machine.
  • the dhool obtained was treated with various
  • Hot water infusion 2 g of tea leaf product was taken in 100 ml_ ceramic cup, and then 100ml of hot water ( ⁇ 100°C) was added and infused for 2 minutes with stirring. Then the liquor was filtered using a tea strainer. Colour measurement:
  • Examples 1 to 6 provide a tea infusions with improved red colour compared to Example A (no treatment), B and C (only tannase), D and F (only ascorbic acid) and E and G (only acerola) for room temperature infusion.
  • Examples 7 to 10 provide tea infusions with improved red colour when compared to Examples H (no treatment), I and J (only tannase), K and M (only ascorbic acid) and L and N (only acerola) in hot infusion. Measurement of Total Polyphenols and Theaflavins
  • Samples for theaflavin and total polyphenol measurements were prepared by taking 2 g of each of the leaf tea products of Examples A, B, G and 6 in a 100 mL ceramic cup, and then 10OmL of room temperature water (25°C) was added and infused for 2 minutes with stirring. Then the liquor was filtered using a tea strainer. This liquor was used for the analysis.
  • the theaflavin (TF) content was measured by the following protocol. Samples were analysed by HPLC (Shimadzu LC-10A HPLC) using an octadecylsilica (C18) column (Nova-pak ex. Waters, 3.9 mm i.d. * 150 mm) with detection at a wavelength of 380 nm, column temperature of 40°C, injection volume of 20 micro L and flow rate of 1 mL/min.
  • the mobile phases for the theaflavin analysis were 2% (v/v) acetic acid in water (as mobile phase A) and acetonitirile (as mobile phase B).
  • example 6 provides a tea infusion with a much higher amount of polyphenols and theaflavins than the control examples (Examples A, G and B).
  • invention it is therefore possible by way of the present invention to invention to provide a black tea product which is significantly rich in red color when constituted into a beverage.
  • the present invention also provides a suitable alternative process for producing a black tea product with improved red colour.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Tea And Coffee (AREA)

Abstract

La présente invention concerne un procédé de production d'un produit de thé noir. En dépit de l'existence de documents antérieurs divulguant des procédés permettant d'obtenir des produits de thé noir possédant de bonnes caractéristiques de couleur, il reste toujours une demande pour un produit de thé noir et un procédé de production d'un tel produit qui soit riche en couleur rouge quand il est infusé sous forme de boisson, et pour une boisson de thé noir présentant une couleur rouge améliorée. La présente invention concerne en outre un produit de thé noir qui est très riche en couleur rouge, une fois infusé sous forme de boisson. Les inventeurs ont découvert de manière inattendue, pendant qu'ils cherchaient à améliorer les propriétés organoleptiques de produits de thé noir, que l'ajout d'une quantité particulière d'acide ascorbique et de tannase, à l'étape de fermentation, permet d'obtenir un produit de thé qui est bien plus riche en couleur rouge quand il est infusé sous forme de boisson.
PCT/EP2013/057369 2012-04-27 2013-04-09 Procédé de production d'un produit de thé WO2013160097A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
IN1337/MUM/2012 2012-04-27
IN1337MU2012 2012-04-27
EP12171586 2012-06-12
EP12171586.6 2012-06-12

Publications (1)

Publication Number Publication Date
WO2013160097A1 true WO2013160097A1 (fr) 2013-10-31

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PCT/EP2013/057369 WO2013160097A1 (fr) 2012-04-27 2013-04-09 Procédé de production d'un produit de thé

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AR (1) AR090858A1 (fr)
WO (1) WO2013160097A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020030396A1 (fr) * 2018-08-06 2020-02-13 Unilever N.V. Composition topique

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0760213A1 (fr) * 1995-09-04 1997-03-05 Unilever Plc Procédé d'augmentation de la couleur dans un produit alimentaire à base de thé
US20010033880A1 (en) 2000-03-22 2001-10-25 Lipton, Division Of Conopco, Inc. Cold water soluble tea
US20010048956A1 (en) 2000-04-27 2001-12-06 Lipton, Division Of Conopco, Inc. Black tea manufacture
WO2004082390A1 (fr) * 2003-03-21 2004-09-30 Unilever Plc Production de the

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0760213A1 (fr) * 1995-09-04 1997-03-05 Unilever Plc Procédé d'augmentation de la couleur dans un produit alimentaire à base de thé
US20010033880A1 (en) 2000-03-22 2001-10-25 Lipton, Division Of Conopco, Inc. Cold water soluble tea
US20010048956A1 (en) 2000-04-27 2001-12-06 Lipton, Division Of Conopco, Inc. Black tea manufacture
WO2004082390A1 (fr) * 2003-03-21 2004-09-30 Unilever Plc Production de the

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
P.D. BELUR; G. MUGERAYA: "Microbial Production of Tannase: State of the Art", RESEARCH JOURNAL OF MICROBIOLOGY, vol. 6, 2011, pages 25 - 40

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020030396A1 (fr) * 2018-08-06 2020-02-13 Unilever N.V. Composition topique
CN112654398A (zh) * 2018-08-06 2021-04-13 联合利华知识产权控股有限公司 局部组合物

Also Published As

Publication number Publication date
AR090858A1 (es) 2014-12-10

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