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(2l) Application Number:KElP/ 2002/ 000317

(22) Filing Date:16/12/2002

(86)  PCT data PCT/IB02/005388 16/12/2002 wo 2004/054379 01107/2004
 
(73)    Owner: COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH of Rafi Marg, New Delhi 110 001, India

(72)    Inventors: BORSE, Bhaskarrao, Babasaheb, Central Food Technological Research Institute, Mysore 570 013, Kamataka, India; GURUGUNTLA, Sulochanamma, Central Food Technologies Research Institute, Mysore 570 013, Kamataka, India and BASHYAM, Raghavan, Central Food Technological Research Institute, Mysore 570 013, Kamataka, India

(74)    Agent/address for correspondence: Hamilton Harrison & Mathews, ICEA Building, Kenyatta Avenue, P.O. Box 30333-00100, Nairobi
 

(54)    Title: A PROCESS FOR PREPARATION OF SPICED TEA CONCENTRATE AND PRODUCTS THEREOF

(57)    Abstract: This invention relates to a process for preparation of spiced tea concentrate and products thereof, useful in beverage preparation using black tea and approved food grade spice extractives. The spiced tea concentrate comprises black tea extract, 475 to 660 ppm sodium benzoate, 0,1-0,3% hetero polysaccharide and 0,18-0,4% liquid spice flavour.
 
A PROCESS FOR PREPARATION OF SPICED TEA CONCENTRATE AND PRODUCTS THEREOF

Field of the invention

This invention relates to a process for preparAtion of spiced tea concentrate and

e.    products thereof. The process in particular, describes the method of preparation of spice tea concentrate using black tea and approved food grade spice extractives and its a:::pHcation in bl"'verage preparation.

Background and Prior art

10
India  is  not  only  the  largest  producer  (8.7  lalch  tonns)  but 'also  the  largest

consumer of tea in the world. Tea is mainly consumed for its refreshing attributes. The

recent research findings ascribing several bioactive properties to tea constituents have

further increased its popularity as a beverage. The tea consumers are now on the lookout

15    for conveilience tea products, which can replace the time consuming tea preparation procedure, without sacrificing its sensory quality. The present invention is a step towards t..'lis objective of produ.::ing a convenience tea product blended With compatible spice flavours.

20    Reference can be made to a U.S. Patent No. 5258188 (1993) by Barmentlo Bart,

et al. wherein a process of preparing tea extract using tannase treatment and ultrafiltration is descrtbed. This invention differs from the present one in extraction step itself and also not incorporating the spice flavour to tea extract which enhances the sensory attributes of made tea beverage.

25
Reference may be made to a U.S. Patent No. Hl,628 (1997) by Eknayake, et al.

wherein a process for production of tea extracts is disclosed comprising of extraction •with water, mixing extract with solution containing protein, acidifying the extract and separating the precipitates formed. The resultant tea extract has reduced bitter and

:3D astringent flavours, which is drawback of this invention. The present invention retains these desirable attributes of astringency and bitterness which are characteristics of tea. The way of treatment differs considerably from the present invention as well as the raw material used is green tea
 

    Reference may also be made to a U.S. Potent No. 6042861 (2000) by Ansi ow, er
    al. wherein a preservatiVe and flavouring system for tea based beverages is described.
    The system contains cinnamic acid ar an acidic derivative thereof and an acidulant to
    maintain the pH below 4.5. The tea extract contains not more than 3% tea solids, which
    is  too  less compared to the 23%  tea solid~ in the present invention.  This  invention
    differs from the present invention in terms of fold of concentration  as  well as uses of
    cir.namic acid/ other weak acid as preservative.
    Object of the inVention
10    The main object of the present invention is to provide a process for preparation

of spice tea concentrate and products thereof.

Another object of the  invention is  to  provide  a  compositiOn  of liquid spice

flavour blend.

Detailed Description of the Invention

15
Accordingly, the present invention provides a process for preparation of spiced tea concentrate and products thereof, the said process comprising steps of,

a.    conditioning the black tea or tea extract having concentration in the range

of 5-13° Brix with water;

20    b. transferring the conditioned tea in a column extractor having heating means;

c.    moist heat conditioQing of material (70-80° C) for 20-40 min,

d.    extracting repeatedly at least four times using boiling water at a temperature in the range of 80 to 95°C for a period ranging between 10 to

2S    60 minutes;   
       
e.    pooling the extracts together   

f.    adding a preservative and a heteropolysaccharide, stirring  the mix.ture;

g.    further adding a liquid spice flavour composition, mixing thoroughly; and

30    h.    filling and packing the tea concentrate in sterile glass{PET bottles and

storing at ambient temperature,

In an embodiment of the invention, the ratio of black tea/tea extract to water is

ranging from 0.4 to 2.2 o/o weight
 

In another embodiment, the conditioning of tea extract and water is carried out for 10•60 min at a temperature in the range of 20-35°C,

Still another embodiment, the extraction is provided with heating means for indirect means using either water or steam.

5 Still another embodiment, the amount of boiling water used in step (c) is in the range of 0.5 to 2 times of tea extract.

StjiJ another embodiment, the pooled extract is h:J.ving a concentration cf about lO

to 25'Brix and pH between 4.0 to 4.95.

Yet another embodiment, the preservative used is sodium benzoate. The amount of
10    preservative used is in the range of300 -600 PPM.

In yet another embodiment, the amount of heteropolysaccharide used is in the
 

lS




20




2S
 

range of 0.02 to 0.2%.

In yet another embodiment, the mixture containing preservative, heterosaccharide in step (f) is stirred at•a speed of 1000 to 15000 rpm in order to get homogenous
mixtUre.

In yet another embodiment, the amount of liquid spice flavor used is in the range

0.05to 1.0 % of total tea extract/black tea used.

One more embodiment of the invention prOvides a liquid spice flavour composition comprising:

i.    Clove oil    1.5-3.0ml
jj_    Cinnamon oil    1.0-5.0ml
iii.    Oleoresin Nutmeg    1.0-3.0g
iv.    Oleoresin Ginger    10.0 -25.0 g
v.    Cardamom oil    0.5 -l.Sml
vi.    Oleoresin black pepper    2.5-4.0 g
vii.    Propylene glycol    82-125 mi
viii.    Tween    0.01-0.9 ml,

Another embodiment of the invention relates to a process of preparing a of liquid

spice flavour blend having the following ingredients:

    Clove oil    1.5 - 3.0 mi
ii.    Cinnamon oil    l.0-5.0ml
iii.    .Oleoresin Nutmeg    l.0-3.0g
 iv.    Oleoresin Ginger        10.0 -25.0 g
v.    Cardamomoi1    0.5-1.5 rnl
vi.    Oleoresin black pepper    2.5-4.0 g
vii.    Propylene glycol        82-125 rnl
viii.    Tween    0.01-0.9 rnl, and

    the said process comprising, mixing the above mentioned ingredients using a stirrer.
    Another  embodiment,  the  sD!Ci  spiced  tea  concentrate  may  be  diluted  with
    hot/chilled water with or without sugar and optionally with milk to make a tea beverage.
    Another embodiment, the amount of spiced tea concemrate ranging from 2 to 10
10    ml, for preparing 100 to 150 ml of tea beverage.
    The amount of sugar required be in the range of 4- 12 gms and milk may be in
    the range of 15-40 ml.
    In an embodiment of the present invention, conditioning of the tea with water/
    earlier tea extract (5-13° Brix) in the ratio nmging from 0.4-2.2, moist heat conditioning
1S    (70-80° C) in the extractor, extracting in four stages (80-92° C) with addition of boiling
    water  in  the  ratio  ranging from  0.4-2.2,  collecting  the  extracts  and  pooling  them
    foliowed by the addition of a preservative (300-600 ppm) and heteropolysaccharide/
    emulsifier.
20    In another  embodiment  of  the  present  invention,  the  prepared  liquid  spice

flavour blend having. tile given formulation is incorporated @ 0.05- 0.4 ml% to the tea

concentrate and may be used to prepare varieties of tea based beverages.
 
5


10


15


20


25


30


35
 
The process for preparation of spice tea concentrate is  illustrated in the

following flow chart

Black tea

~
Conditioning of tea

~
Loading in extractor

.    ~ ...
Moist heat cond1t1onmg

boiling water

Extraction - I ~----------~1~ •-• boiling water

Extraction -II

boiling water

Extraction -  Ill

1+--------~-  boiling water

Extraction -  IV

~
Pooling the extracts

~
Addition of preservative/ emulsifier
~
Tea concentrate
 

    +---- Addition of liquid spice
40    1 flavour blend
Spice tea concentrate

45
 

The novelty of the process lies in the extraction process, which builds up the content of solids upto 23° Brix in the tea concentrate, and the addition Of formulated spice flavour blend which enhances sensory attributes of tea beverage coupled with convenience.

The following examples a;e given by way of illustration of the present invention and therefore should not be construed to limit the scope of the pr~sent !nve.ntion.

Example 1

Black tea (2.8 Kg) was conditioned with water (1: 1) for 30 min, loaded into a

10    S.S. column extractor which provides for indirect heating either using water or steam. Moist heat conditioning (60 - sao C, 30 min), addition of boiling water in four stages (4L, 2L, 2L and 2L), holding for 10-15 min each time and collecting extract in four steps, pooling together the extracts except (keeping aside) the dilute tea extract having total soluble solids 10° Brix. The resultant extract (2.4 L) has total soluble solids 18°

15    Brix and pH 4.89. To this tea concentrate added sodium benzoate at 550 ppm and heteropolysaccharide at 0.2% and stirred well to mix tho contents. To this prep!ired tea

concentrate added a liquid spice flavour blend at 0.32-ml% and ~ed well using stirrer

at a speed of 10,000 rpm.

Of this spice tea concentrate 5 ml was diluted to 100 ml either with hot! chilled

20    water with addition of 10 g sugar to produce a refreshing black tea beverage. Liquid spice flavour blend:

    Clove oil        1.6 ml
    Cinnamon oil        2.0 m1
    Ole?resin Nutrueg        2.0 g
25    Oleoresin Ginger        16.0 g
    Cardamom oil    0.5 ml   
    Oleoresin black pepper    2.5 g
    Propylene glycol        90.38 ml
    Tween 60        0.02ml

Examplc2

Black tea (4 Kg) was conditioned with dilute tea extract (10° Brix) in the ratio 1 Kg : 1 lit. and for 40 min, loaded in to column extractor. The moisture was heat conditioned (70- 80° C, 40 min) followed by extraction with addition of boiling waterin four stages 4L, 2L, 2L and 3L and allowing n contact time of 10-20 min during extraction and collecting and pooling the extracts (except low total soluble solids eKtracts). The resultant pooled eKtract (4.2 L) had total soluble solids 23° Brix and pH 4.95. To this added sodium benzoate at 550 ppm and heteropolysaccharide at 0.2% nnd
5    liquid spice flavour blend at 0.18 rnl% and mixed well using stirrer at 15,000 rpm.

This spice tea concentrate (4 ml) was diluted to 100 ml with hot boiled milk and hot water tc obtain a hot tea bevera5e havmg retreshmg aroma and highly acceptable taste characteristics.
 
We claim:

1.    A process fat dte preparation of spiced ten concentl:atcand products d1ereof, d1e said process cOmprising steps of,

a)    conditioning dte cxtJ:act of black tea or tea having concentration in d1e range of 5-13 Bcix with water;

b)    transferring d1e conditioned tea in a column exunctor having heating means;

c)    moist heat conditioning of materinl(70-80" C) for 20-40 min;

d)    extJ:acting repeatedly at least four times using boiling water at a tempernrure in the range

of 80 to95 C for a pc.riod ranging between 10 to 60 minutes;

e)    . pooling d1e extracts together;

f)    adding a preservative and a heteropolysaccbaride, stirring the mixture;

g)    further adding a liquid spice flavour composition, mixing thoroughly; and

h)    filling and packing the tea concentrate in sterile glass/PET botdes and storing at ambient temperature.

2.    The process as claimed in cbim 1, whe.rein in step (a) the ratio of the extract of black tea/tea to wate.r is ranging from 0.4 to 2.2% by weight

3.    The process as claimed in claim 1, whe.rein in step (a) the conditioning of extract of tea and water is carried out for 10-60 min at a temperature in the range of20-35° C.

4.    The process as cbimed in claim 1, whetein, in step (b) the extractor is provided \vith heating means for indirect heating using either wate.r or steam.
5.    Tite process as claimed in claim 1, wherein, in step (d) the amount of boiling water used is in the range of 0.5 to 2 times of tea e.xtJ:nct.
6.    The process as claimed in claim 1, whe.re~, in step (c) the pooled extract is having a concenuation of about 10 to25 Brix and pH between 4.0 to 4.95.
7.    The prgcess as claimed in claim 1, wbetein, in step (f) dte pre~ervative used is sodium benzoate, which is' in the mnge of 300-600 PPM.

8.    The process as claimed in claim 1, wherein in step (f).the amoUnt of hete.ropolysacchacide'used is in dte range of0.02 to 0.2%.
9.    The process as claimed in claim 1, wherein the mixture containing preservative, beterosacchacide in step (f) is stirred at a speed of 1000 to 15000 rpm in orde.r to get homogenous mixture.

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