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(12) PATENT
(51) Int.Cl.7: A 23F 03/16, 23/18
(21) Application Number:
(22)Filing Date: (31)Priority Number: (73) Owner(s):
(72) Inventor(s)
(74)Agent/address for correspondence:  (54) Title: A BINDER FORMULATION USEFUL FOR THE PREPARATION OF
AGGLOMERATED FLAVOURED TEA AND A PROCESS THEREOF. (57) Abstract:    The present invention relates to a binder formulation and the process for
preparation of the binder formulation useful for the the preparation of
agglomerated flavoured tea comprising: Gum Arabica 0.1-0.3%; Lecithin 0.1-0.3%; Volatile oil 0.5-1.5%. Balance is demineralised water and the process for preparing the formulation.
 
The present invention relates to a binder formulation and the process for preparation of the binder formulation useful for the preparation of agglomerated flavoured tea.
The tea plant belongs to the genius camellia [Camellia sinensis] cultivated in East Asian countries viz., China, Burma, India, Indonesia, Sri Lanka, etc. Basically, two varieties of the tea plant are recognised viz., [1] The Chinese variety Sinesis [2] The Assamese variety Assamica.
India is the largest producer of tea. Total production of tea touched 800 million Kg in the year of 1999 and export was 253 million kg. The black tea contains 5 - 8% moisture, 22.0 - 36.0% protein, 3 - 4% caffeine, 4.6 -7.8% ash, 10 -25% tannins, 0.15 - 6.13 carbohydrates, 33.70 - 45.96% total soluble solids, 9.74 -17.65% crude fibre.
Tea is the most widely used ancient beverage in the world. The concept of flavouring tea is an age-old tradition. Tea is generally flavoured with natural and nature identical flavours, viz., Lemon, Mint, Bergamot, Rose, Ginger, etc. Non-conventional teas viz., instant, decaffeinated and flavoured teas are in great demand. Instant tea and decaffeinated tea are also being flavoured and sold in the market. There is a steady increase in market for scented black tea, scented black decaffeinated teas, spiced teas, special decaffeinated, China jasmine tea and Earl grey tea (Bergamot) in U.K., U.S.A., Middle Eastern countries and Japan.
This process involves the use of black tea dust, encapsulated Bergamot flavour and flavour emulsion as ingredients. No other preservative or colour is used in this process. The agglomerated flavoured tea obtained remains stable for 3 months at accelerated conditions of storage [40°C, 65% RH].
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From literature and patent search, it is seen that no process for the production of emulsion to prepare agglomerated flavoured tea has been reported.
The patent search has revealed that agglomeration techniques used in some of the food materials are given below
Agglomeration tendency of gums like locust bean gum, carboxy methyl cellulose, sodium alginate and kappa carrageenan during top spray fluodized bed coating has been reported (ISSN : 0023-6438 Lebens Mittil : Wissenschaft — and — Technologie, 31,6 ( c ), 576-584, 1998 ).
Carbohydrate coatings (Pectin, gum ghatti, starch and resistant starch-C) on absorption of lipid by potato chips during frying has been useful in producing chips with low lipid content ( ISSN : 04191-4217, Dissertation abstracts- international — B56, 12 (C) 6485,1996 ).
Coating of fruits with a mixture of lecithin, methyl anthranilite is done to minimise oxidational deterioration and controls microorganisms (canadian patent PN : 890874 (C) J. Fruits-vegetables and nuts, 1972 ).
Agglomeration techniques used in Alitame in chewing gums is reported (US : 458989, Wrigley jr II, Chicago USA 1991).
The above mentioned references deal with coating techniques for fruits and vegetables using gum, carbohydrate, mixture of Lecithin and methyl anthralinite. But no process is reported for production of emulsion formulation which is used in the preparation of agglomerated flavoured teas.
The tea leaves have different surface characterstics from that of fruits and vegetables. Providing a flavour coating is highly difficult. Hence an emulsion formulation
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is required for coating the flavour powder on the surface of tea which is already conditioned.
The main objective of the present invention is a process for the preparation of the binder formulations useful for preparation of agglomerated flavoured tea.
According to the invention a binder formulation composition useful for the preparation of agglomerated flavoured tea comprises:
Gum Arabice    0.1-0.3%
Lecithin    0.1-0.3%
Volatile oil    0.5-1.5%
Balance is demineralised water.
a process for the preparation of the binder formulations useful for preparation of agglomerated flavoured tea which comprises:
a)    homogenizing may be effected with a mixture of 0.1% to 0.3% Gum arabica, 0.1 to 0.3% Lecithin and 0.5 to 1.5% volatile oil selected from bergamot, lemon and mint in water,
b)    homogenizing may be effected mechanically at a speed of 1000 to 1500 rpm for a period of 2 to 5 min intermittently at a viscosity ranging between 1.4 to 1.6 mps at a temperature of 20 to 30° C and at a surface tension of 56.2-64.4 mN/m to obtain the desired product.
In another embodiment of the present invention, the coating efficiency of the binder formulation may be effected with different concentration of binders are
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Binder    Volatile oil
( bergamot )
ml    Binder    Binder    Coating
efficiency
(%)
        L.
gm    G.
Gm   
1    1    0.1    0.1    55.0
2    1    0.2    0.2    56.0
3    1    0.3    0.3    54.0

Yet in another embodiment of the present invention, the coating efficiency of the binder formulation may be effected with different concentration of binders are
Binder    (%) Vol. oil
content
( bergamot )    Bulk
density
g/cc    Colour reading
            Whiteness    Brightness
            (%)    (%)
1    5.0    0.4784    6.673    28.313
2    5.5    0.4868    6.813    28.862
3    4.7    0.4800    5.853    26.907

 
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Flow chart for the production of emulsion formulation for agglomerated flavoured tea ( bergamot )
Gum Arabica + Lecithin + Volatile Oil ( bergamot/lemon/mint/any other
specific to that flavour )
100m1 Beaker
Add 10m1 water mix well with glass rod for 1 minute
Add 50m1 water. homogenized for 2 minutes
Transferred to 1L beaker. Add 540m1 water
Homogenised for 2 minutes
Collect in a bottle, stopper it and seal it
 
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The novelty of the present invention comprises
[1]    Binder formulation consisting of Gum Arabica, Lecithin and volatile oil of bergamot/lemon/mint/any other specific to that flavour useful in the preparation of agglomerated flavoured tea.
[2]    It is observed 54-56% of flavour powder is coated on tea dust with variation of Gum Arabica from 0.1 to 0.3% in emulsion formulation ( Table-1).
[3]    It is observed 56% of flavour powder is coated on tea dust using minimum to 0.3% concentration of Lecithin in emulsion formulation ( Table-1).
[4]    Coating efficiency is obtained maximum i.e 56% using the emulsion formulation containing 0.1 to 0.2% of Gum Arabica and Lecithin. Coating efficiency is the uptake of material in the coated tea per unit weight of control tea. Physico chemical characteristics of agglomarated flavoured tea are presented in Table 2.
The following examples are given by way of illustrations of this new invention:
Example 1
1L of emulsion formulation was prepared using 0.1g of Gum Arabica, 0.1g Lecithin weighed into a 100m1 beaker to which 0.9gm of bergamot volatile oil and 10m1 of water were added. This was mixed well with glass rod for one minute. Again 50m1 of water was added and homogenized at 10,000 rpm for 2 minutes. This was transferred into a 1L beaker. Another 540m1 water was added and homogenized for 2 minutes at the same speed. This was collected into a bottle, viscosity was determined ( 1.4 m Pas at 240C ). Finally it was stoppered and sealed. Thus prepared binder formulation ( 1L) was sufficient for production of 10kg of agglomerated flavoured tea
 
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Example 2
11_ of emulsion formulation was prepared using 0.15g of Gum Arabica, 0.15g Lecithin weighed into a 100m1 beaker to which 0.9gm of lemon volatile oil and 10m1 of water were added. This was mixed well with glass rod for one minute. Again 50m1 of water was added and homogenized at 10,000 rpm for 2 minutes. This was transffered into a 1L beaker. Another 540m1 water was added and homogenized for 2 minutes at the same speed. This was collected into a bottle, viscosity was determined (1.5 m Pas at 240C). Finally it was stoppered and sealed. Thus prepared binder formulation ( 1L) was sufficient for production of 10kg of agglomerated flavoured tea
Example 3
A 714 g of tea dust was mixed with 143 ml of water in a rotating drum for 3 min. Material was removed and passed on to VFBD for drying and completed in single pass at 125°C/50°C of inlet and outlet temperature. The dried pre - conditioned tea was mixed with 286 g of flavour powder in Sigma mixer for 1 min. Then the mixture passed through a newly fabricated ribbon mixer (20 kg/h capacity) with flow rate of 333 g/min by adjusting the feed rate. Spray nozzle was fixed towards the end of the mixer, so that little mixing was given to the material before it falls into VFBD. 280 ml of emulsion was sprayed through spray nozzle at the rate of 40 ml/min on to the mixture, and further dried in VFBD for 15 min in 3 passes. Then the material was passed through granulator with 16 BS for 1 min. Final passing through 100 BS yielded agglomerated flavoured tea 83% (top) and uncoated flavour 13.0% (bottom). The ratio of tea dust, flavour powder and emulsion used is 2.55: 1.02 : 1.00 respectively, covered by Indian Patent No. 405/DEU2001 dated 29/03/2001.
 
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AGGLOMERATED FLAVORED TEA
 
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Table —1 : Coating efficiency of emulsions formulation with respect to
different concentration of binders
Emulsion    Volatile oil
( bergamot )
ml    Binder    Binder    Coating
efficiency
(%)
        L.
gm    G.
gm   
1    1    0.1    0.1    55.0
2    1    0.2    0.2    56.0
3    1    0.3    0.3    54.0

Table-2 : Physico chemical characteristic of Agglomerated flavoured tea prepared using different emulsion formulations
Emulsion    (%) Vol. oil
content
( bergamot )    Bulk
density
g/cc    Colour reading
            Whiteness
(%)    Brightness
(%)
1    5.0    0.4784    6.673    28.313
2    5.5    0.4868    6.813    28.862
3    4.7    0.4800    5.853    26.907

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We claim:
1.    A binder formulation composition useful for the preparation of agglomerated
flavoured tea comprising:
Gum Arabica    0.1-0.3%
Lecithin    0.1-0.3%
Volatile oil    0.5-1.5%
Balance is demineralised water
2.    process for the preparation of binder formulations useful for the preparation of
agglomerated flavoured tea, which comprises:
a)    homogenizing a mixture of 0.1% to 0.3% Gum arabica, 0.1 to 0.3% Lecthine and 0.5 to 1.5% volatile oil selected from bergamot, lemon and mint in water,
b)    homogenizing mechanically at a speed of 1000 to 1500 rpm for a period of 2 to 5 min intermittently at a viscosity ranging between 1.4 to 1.6 mps at a temperature of 20 to 30° C and at a surface tension of 56.2-64.4 mN/m to obtain the desired product.
3. A process as claimed in claim 2 wherein the coating efficiency of the binder formulation with different concentration of binders are
Binder    Volatile oil
( bergamot )
ml    Binder    Binder    Coating
efficiency
(%)
        L.
gm    G.
Gm   
1    1    0.1    0.1    55.0
2    1    0.2    0.2    56.0
3    1    0.3    0.3    54.0

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4. A process as claimed in claims 2 to 3 wherein the coating efficiency of the binder formulation with different concentration of binders are
(%) Vol. oil
Binder    content
. ( bergamot )    Bulk
density
gicc    Colour reading
        Whiteness
(1%)
.    .    _.    Brightness
(%)
1    5_0    04784    0.073    28.313
2    -    6.8    04868    6.813    28.862
3    4.7    0.4800    5.853    26.907

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