slide 1

Back to the List of the Granted Patents                                      Click here to download KE000307 PDF

(11) Patent Number: ICE 307 (45) Date of grant: 31/03/2009
-Oman
(19) Kenya Industrial Property Institute.
(12) PATENT
(51) Int.CLA: 2 3F 3/14
(21)Application    KE/P/ 2002/ 000319    (84) WO No. WO 2004/054378
Number:    01/07/2004
(22)Filing Date:    18/12/2002
(31)Priority Number:    (32) Date: (33) Country:
(73) Owner(s): COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH of RAFI MARG, NEW DELHI 110 001 INDIA.
(72) Inventor(s)    SREEKANTAYYA, Nagalakshmi;
NANJUNDASWAMY, Chandrasekhar;
LINGAMALLU, Jagan Mohan, RAO; and N, Muraleedharan;
(74)Agent/address for correspondence: Hamilton Harrison & Mathews, P.O. Box 30333-00100,
Nairobi
(54) Title:    A PROCESS FOR PREVENTING DEVELOPMENT OF PACHA TAINT IN CTC
TEAS USING ANTIOXIDANDANTS
(57) Abstract: A process for the prevention of development of pacha taint in CTC teas, said process comprising the steps of
a.    diluting emulsion of an antioxidant in a suitable medium.
b.    spraying the emulsion homogeneously on the fermented tea material in the black tea manufacturing process,
c.    drying the above material and packing suitably and
d.    storing of the packed material
 
1
A process for preventing development of pacha taint in CTC teas using antioxidants
Field of the invention
5    The present invention related to a process for preventing development of pacha
taint in CTC (Crush Tear Curl) teas using antioxidants
Background and prior art references
10    Tea is the most popular beverage and one of the earliest known beverages in the
world. Tea refers to the plant Camellia sinenesis; the dried, processed leaf manufactured from it, extracts derived from the leaf, and beverages prepared from the leaf or extracts of this species. The development of the most characteristic attributes of the tea, i.e. the flavour and colour of the beverage is dependent on the manipulation of
15  tealeaves to induce certain biochemical changes (Scott, 1964, Biotechnology, 5; 577). The starting material for manufacturing tea consists of tender young shoots, usually two or three leaves and the bud of the tea plant. The chemical composition of these shoots and the reactions that occur during the process determine the nature of the finished product.
20
During the processing and then storing, certain off flavours along with desired flavours develop in the tea. 'Green note' is one such flavour. This off flavour which is developed in storage after three to four weeks from manufacture is also called 'grassy', 'fishy' or 'painty' flavour and commonly known as 'pacha taint' (Ganeshan and
25 Ramaswamy, 1996, February, The Planters chronicle, p 91). A grassy, fishy or painty smell is called "pacha taint"
This type of off-flavour was reported in the Wynaad and Nilgiri-Wynaad regions during certain periods of the year in CTC teas after 3-6 weeks of storage. When
30 the teas were fresh, professional tasters report these as normal. Pacha taint has become a serious concern for the planters and traders of tea in the Wynaad and Nilgiri-Wynaad areas. The price of the pacha-tainted tea is low, when compared to normal tea. Due to this problem, the planters are not getting suitable price for their product. Hence, it was thought that the prevention of development of pacha taint is the urgent need.
 
2
This taint or off-flavour is increasingly becoming a menace in tea industry. This taint occurs mainly during the storage after the manufacturing is accomplished. The chemical constituents mainly responsible for the formation of this odour/taint are C6 aldehydes and C6 alcohols. These compounds are formed when the lipid
5 degradation followed by fatty acid oxidation takes place. The lipids not degraded during the manufacturing process degrade during storage and the off flavour is produced.
Several other factors enhance the development of grassy aroma in tea, such as
10 low temperature of firing, increased plucking intervals, type and period of withering, rolling, fermentation etc. Various environmental conditions also have a role to develop this taint.
Antioxidants play a crucial role in preventing or delaying autoxidation and have
15 attracted a lot of attention as food additives. The deterioration of food with time results from its biological nature largely and is inevitable. During the production, processing, distribution and storage prior to actual consumption, food undergoes various modes of deterioration that involve biological changes by microbes as well as chemical changes. The latter is ascribed to enzymatic and non-enzymatic oxidation of lipids and phenolic
20 substance, which cause undesirable changes in flavour, appearance, physical character, nutritional value and toxicity. Deoxygenation, airtight packing, and other techniques have solved some of these problems to a certain extent, but the role of antioxidants as either food constitutents or as additives cannot be overlooked. Both synthetic and natural antioxidants are widely used in many food products.
25
Literature survey revealed that there is no report on the prevention of the development of this off-flavour. BHA (Butylated hydroxy anisole) is one of the known synthetic antioxidant allowed as food additive in food processing at ppm levels.
30 Objects of the invention
The main object of the present invention is to provide a process for preventing development of pacha taint in CTC teas using antioxidants.
Another object of the present invention is to keep CTC teas devoid of pacha¬taint during storage.
 
3
Summary of the Invention
Accordingly, the present invention provides a process for the prevention of development of pacha taint in CTC teas using antioxidants which comprises, diluting the antioxidant emulsion; spraying the emulsion homogeneously on the fermented tea
5 material; drying, grading, packing and storing the packed material.
Detailed Description of the Invention
In accordance to the objectives of the present invention, the process provides a CTC tea which is devoid of pacha taint, said process comprising the steps of:
10    (i)    diluting emulsion of an antioxidant in a suitable medium,
(ii)    spraying the emulsion homogeneously on the fermented tea material in the black tea manufacturing process,
(iii)    drying the above material and packing suitably, and
(iv)    storing of the packed material.
15    In an embodiment of the invention provides a process, wherein the medium
used for diluting the antioxidant is as aqueous medium.
Another embodiment, the ratio of emulsion of antioxidant and diluting medium is in 1: 200 to 500.
Still another embodiment, the antioxidant used in step (i) is a synthetic 20    antioxidant and /or related antioxidants.
Still another embodiment, the antioxidant used is butylated hydroxy anisole
(BHA).
Yet another embodiment, the amount of antioxidant used is in the range of 0.001 to 0.05% weight percent
25    Yet another embodiment, the sprayer used in step (ii) may be able to spray one
litre of solution in 5 — 8 minutes.
Yet another embodiment, the dryer used in step (iii) is VFB type dryer.
Yet another embodiment, the drying is carried out at a temperature range of 110 to 140°C.
 
4
Yet another embodiment, the grading of the dried material is as per the size of the particles.
One more embodiment, the dried material is packed using suitable packing material selected from polythene bags, polythene lined gunny bags and LDPE bags.
5    Another embodiment, the packed material is under ambient conditions.
In yet another embodiment, a professional taster may do the sensory evaluation of the packed material, and it is evaluated for a period of 6-8 weeks at two weeks intervals.
A process for the prevention of development of pacha taint in CTC teas using 10 antioxidants carried out according to following flow diagram.
SCHEME-1
Tea Fresh leaf
15       
    •
Withering

Rolling / Distortion / Twisting (CTC processing)
Fermentation
Antioxidant spraying
Firing / Drying
Grading and Packing
30    1
    Storage    Sensory Evaluation
 
5
Sensory evaluation: Appearance of the product is observed. 8 g of SFD is brewed in 142 ml of boiling water for 5min. The colour, aroma and taste of the brew are scored on a ten-point scale. The colour, aroma and flavour of the infusion are also
5    scored on a ten-point scale. Taster's remarks are presented.
The advantages of the process are:
This is the first report of a process for the prevention of development of pacha taint in CTC teas using antioxidants.
10    The antioxidant used is a PFA (Prevention of Food Adulteration Act) allowed
compound.
The novelty of the process is the use of antioxidant for preventing development of pacha taint in CTC teas.
15 The following examples are given by the way of illustration only and should not be construed to limit the scope of the present invention.
Example-1
Tealeaf (1500g) withered for 18 h. Leaves were subjected to distortion using
20 rotarvane and CTC machine. Twisted leaf is mixed with RC and subjected to fermentation at 27°C for 50-60 min. The antioxidant (30-50 mg) emulsion is diluted and sprayed on to the fermented leaf manually. Fermented leaves are subjected to drying in a Fluidized bed dryer until the moisture is reduced to 3%. Manufactured black tea is subjected to sieving manually to separate different grades. Super fine dust
25        (SFD) is packed separately and kept for storage. It is subjected to sensory evaluation at
two weeks. The scores are presented in the following tables.
Example-2
Tea leaves (500 Kg) withered for 14 -20h. Leaves were subjected to distortion using
30 one rotarvane and four CTC machines in series RC is mixed with leaf during distortion.
Distorted leafy material is subjected to Drum fermentation at 27°C for 50-60 min in
drums under special conditions. The antioxidant (10-15 g) emulsion (40 ml) is diluted
to 10 L with water and sprayed on to the fermented leaf using power sprayer.
Fermented leafy material is subjected to drying in a Fluidized bed dryer until the
 
6
moisture is reduced to 3%. Manufactured black tea is subjected to mechanical sieving to separate different grades. Super fine dust is packed separately and kept for storage. It is subjected to sensory evaluation at two weeks interval for three months. The scores are presented in the following tables.
 
7
CHEMICAL PARAMETERS OF SFD (SUPER FINE DUST) SAMPLES FROM NILGIRI-WYNAD REGION FACTORY TRIALS
Samples    Lipid
(%)
(Initial)    Leaf
aldehyde
(µg %)
(Initial)    Lipid
(%)
(After 4
weeks)    Leaf
Aldehyde
(µg %)
(After 4
weeks)    Taster's
Score
Initial    Taster's Score After 4 Weeks
T1 - ( BHA)
T2 — Control
T8 —Control
T9 - ( BHA)    7.00 7.43 7.43 6.98    1478 2070 2070 1456    6.01 6.48 6.93 6.04    1454 1778 1886 1358    8 8 8 7    7 5 5 7

After 4 weeks the taster' s score remained unaltered, indicating the samples remained 5    good.
 
8
We claim.
1. A process for the prevention of development of pacha taint in CTC teas, said process comprising the steps of:
a.    diluting emulsion of an antioxidant in a suitable medium,
5    b.    spraying the emulsion homogeneously on the fermented tea material in
the black tea manufacturing process,
c.    drying the above material and packing suitably, and
d.    storing of the packed material.
2.    The process as claimed in claim 1, wherein the suitable medium used for
10    diluting the antioxidant is as aqueous medium.
3.    The process as claimed in claim 1, wherein the ratio of emulsion of antioxidant
and diluting medium is in 1: 200 to 500.
4.    The process as claimed in claim 1 wherein, the antioxidant used in step (i) is a
synthetic antioxidant and /or related antioxidants.
15    5.    The process as claimed in claim 1, wherein the antioxidant used is butylated
hydroxy anisole (BHA).
6.    The process as claimed in claim 1, wherein the amount of antioxidant used is in the range of 0.001 to 0.05% weight percent
7.    The process as claimed in claim 1, wherein the sprayer used in step (ii) may be
20    able to spray one litre of solution in 5 — 8 minutes.
8.    The process as claimed in claim 1, wherein the drier used in step (iii) is selected from fluidised bed type drier, VFB drier and any suitable drier.
9.    The process as claimed in claim 1, wherein the drying is carried out at a
temperature range of 110 to 140°C.
25    10.    The process as claimed in claim 1, wherein in step (iv), the grading of the dried
material is as per the size of the particles.
11.    The process as claimed in claim 1, wherein the dried material is packed using
suitable packing material selected from polythene bags, polythene lined gunny bags and LDPE bags.
30    12.    The process as claimed in claim 1, wherein the packed material is under
ambient conditions.
13.    The process as claimed in claim 1, wherein the CTC tea obtained is devoid of
pacha-taint when stored up to 10 weeks.
 
9
14.    The process as claimed in claim 1, wherein the sensory evaluation of the
material in step (vi) may be done by a professional taster / laboratory panel of tasters
 
Abstract
The present icvizglaa reiats to vi process for prOVCating cleveloprrimc of pacba laird in CIC teas using iseellioaidants End wens commuing7 diluting dit ainioxidani ernuiFinfii spraying tliu trasion hotnogmoi]sly ran hit felmenced to arying,
3    grading, pathieda4 and luringtl,e dricd
 
indexation.Ist QCOK tags.Ist

Newsletter

Join our newsletter for CIPIT news through subscriptions!

SEND

Social Media

    

Contact Us

TEL : (254) 703 034 612