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WO2017186443A1 - Procédé de fabrication d'une composition de thé pouvant être infusée - Google Patents

Procédé de fabrication d'une composition de thé pouvant être infusée Download PDF

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Publication number
WO2017186443A1
WO2017186443A1 PCT/EP2017/057440 EP2017057440W WO2017186443A1 WO 2017186443 A1 WO2017186443 A1 WO 2017186443A1 EP 2017057440 W EP2017057440 W EP 2017057440W WO 2017186443 A1 WO2017186443 A1 WO 2017186443A1
Authority
WO
WIPO (PCT)
Prior art keywords
plant material
source
process according
infusible
infusion
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/EP2017/057440
Other languages
English (en)
Inventor
Mark John Berry
Sally Pamela Redfern
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 WO2017186443A1 publication Critical patent/WO2017186443A1/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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives

Definitions

  • the invention relates to a process for making an infusible purple Camellia sinensis plant material composition, an infusible composition obtainable by the process and an infusion obtainable by adding water to the infusible composition.
  • Camellia sinensis commonly known as "tea” is widely used to prepare infusible compositions for the preparation of a beverage.
  • the natural plant may have leaves varying in colour from white, yellow, and various shades of green.
  • varieties exist which have particularly high levels of anthocyanins. Such varieties have such a high level of anthocyanins that the leaves are often no longer green but are darker or even red, purple or brown in colouration.
  • Anthocyanins are antioxidant flavonoids that have known health benefits. An infusible composition that is naturally high in anthocyanins would therefore be highly desirable. Anthocyanins are also known to provide a red, purple or pinkish colouration in an acidic environment.
  • the invention relates to a process for making an infusible Camellia sinensis plant material composition comprising at least 500 ⁇ g g of anthocyanins on a dry weight basis, the process involving the steps of: a) obtaining a source of Camellia sinensis plant material comprising at least 500 ⁇ g g of anthocyanins on a dry weight basis,
  • the invention relates to an infusible Camellia sinensis plant material composition obtainable by a process as described herein.
  • the invention relates to a beverage obtainable by the process of infusing a composition as described herein in water.
  • the water is at a temperature of from 60°C to 100°C.
  • tea plant material contains approximately from 200 to 400 ⁇ g/g of anthocyanins on a dry weight basis.
  • the variants considered here, as well as the infusible compositions derived therefrom have a greater concentration of anthocyanins.
  • the tea plant material and the infusible material comprises at least 500 ⁇ g g of anthocyanins on a dry weight basis, preferably at least 1000 ⁇ g g.
  • the naturally present anthocyanins are largely or completely retained in the composition during processing.
  • the source of acidity is citric acid.
  • a convenient and natural form for the citric acid is lemon juice.
  • the source of acidity does not include ascorbic acid.
  • the source of acidity is preferably an aqueous acid solution. In a preferred process the aqueous acid solution is blended with the leaf, e.g. macerated to create a pulp, (which may have been withered, steamed and/or cut) to create the acidified blend, also known as a dhool.
  • the process typically involves a drying step to reduce the water content of the acidified blend to provide the infusible composition in particulate flowable form.
  • the drying step may involve drying in any conventional drying apparatus such as an oven or fluid bed dryer.
  • Sample 7 - 150g fresh PLT shoots was chopped up finely with a double handled roll blade to particle sizes of approximately 0.5 -1 cm 2 . Chopped leaf was placed into the drying oven at 80°C until there was no change in weight. The infusion of the leaf gave a yellow green colour. Acidification of the infusion resulted in no colour change.
  • Sample 8 - 150g fresh PLT shoots was chopped up finely with a double handled roll blade to particle sizes of approximately 0.5 -1 cm 2 . Chopped leaf was frozen in liquid nitrogen and freeze dried. The infusion was pale yellow brown, similar to sample 1 . When acidified with citric acid the infusion turned pale pink.
  • Sample 9 - 150g fresh PLT shoots was steamed in a sieve over a kettle for 60 seconds. The leaf was then chopped to approximate particle sizes of 0.5-1 cm2 and oven dried at 80°C. The infusion was pale yellow brown, similar to samples 1 and 8. When acidified with citric acid the infusion turned pink.
  • sample 4 gave an attractive pink colour upon infusion with hot water. This indicates that the citric acid protects the anthocyanins from degradation during oven drying. This may be because it protects the anthocyanins when the leaf has not been steamed to deactivate the oxidative enzymes.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un procédé de fabrication d'une composition de matière végétale de Camellia sinensis pouvant être infusée comprenant au moins 500 µg/g d'anthocyanines sur la base du poids sec, le procédé comprenant les étapes consistant à : a) obtenir une source de matière végétale de Camellia sinensis comprenant au moins 500 µg/g d'anthocyanines sur la base du poids sec, b) ajouter une source d'acidité à la matière végétale pour préparer un mélange acidifié, produisant ainsi la composition de matière végétale de Camellia sinensis pourpre pouvant être infusée, la source d'acidité étant ajoutée selon un type et une quantité tels que lorsque 1 g de la composition de matière végétale est ajouté à 100 g d'eau à 90 °C et trempé pendant 2 minutes, cela produit une infusion ayant un pH inférieur à 3,5 et ayant une couleur sur l'échelle L*a*b* telle que L* est compris entre 55 et 70, a* est compris entre 30 et 45 et b* est compris entre 5 et 28.
PCT/EP2017/057440 2016-04-26 2017-03-29 Procédé de fabrication d'une composition de thé pouvant être infusée Ceased WO2017186443A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP16167155.7 2016-04-26
EP16167155 2016-04-26

Publications (1)

Publication Number Publication Date
WO2017186443A1 true WO2017186443A1 (fr) 2017-11-02

Family

ID=55913468

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2017/057440 Ceased WO2017186443A1 (fr) 2016-04-26 2017-03-29 Procédé de fabrication d'une composition de thé pouvant être infusée

Country Status (1)

Country Link
WO (1) WO2017186443A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5369894A (en) * 1976-12-01 1978-06-21 Riken Kagaku Kk Production of tea with improved quality
EP0067351A1 (fr) * 1981-06-11 1982-12-22 Societe Des Produits Nestle S.A. Procédé pour la préparation d'extrait de thé en poudre
US4552776A (en) * 1983-06-29 1985-11-12 The Procter & Gamble Company Process for preparation of tea color concentrate and product
WO2004082390A1 (fr) * 2003-03-21 2004-09-30 Unilever Plc Production de the
WO2011151127A1 (fr) * 2010-06-04 2011-12-08 Unilever Plc Produit contenant des catéchines
WO2015022123A1 (fr) * 2013-08-15 2015-02-19 Unilever N.V. Procédé de production d'un produit liquide concentré à base de thé

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5369894A (en) * 1976-12-01 1978-06-21 Riken Kagaku Kk Production of tea with improved quality
EP0067351A1 (fr) * 1981-06-11 1982-12-22 Societe Des Produits Nestle S.A. Procédé pour la préparation d'extrait de thé en poudre
US4552776A (en) * 1983-06-29 1985-11-12 The Procter & Gamble Company Process for preparation of tea color concentrate and product
WO2004082390A1 (fr) * 2003-03-21 2004-09-30 Unilever Plc Production de the
WO2011151127A1 (fr) * 2010-06-04 2011-12-08 Unilever Plc Produit contenant des catéchines
WO2015022123A1 (fr) * 2013-08-15 2015-02-19 Unilever N.V. Procédé de production d'un produit liquide concentré à base de thé

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
"Mt. Knya Royal Purple Tae", 4 August 2015 (2015-08-04), XP002764191, Retrieved from the Internet <URL:http://www.tealiciousteacompany.com/purple-teas/purple-loose-leaf-tea> [retrieved on 20161114] *
DATABASE WPI Week 197830, Derwent World Patents Index; AN 1978-54429A, XP002764195 *
HAI-PENG LV, WEI-DONG DAI, JUN-FENG TAN, LI GUO, YIN ZHU, ZHI LIN: "Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan (Camellia sinensis var. assamica) and characterization of their antioxidant activities", JOURNAL OF FUNCTIONAL FOODS, vol. 17, 27 May 2015 (2015-05-27), pages 449 - 458, XP002764192 *
KERIO, WACHIRA, WANYOKO, ROTICH: "Characterization of anthocyanins in kenyan teas: extraction and identification", FOOD CHEMISTRY, vol. 131, 9 August 2011 (2011-08-09), pages 31 - 38, XP002764193 *
RASHID, WACHIRA, NGURE, NYABUGA, WANYONYI, MURILLA AND ISAAC: "Kenyan purple tea anthocyanins ability to cross the blood brain barrier reinforcing brain anitoxidant capacity in mice", AFRICAN CROP SCHIENCE JOURNAL, vol. 22, 2014, pages 819 - 828, XP002764194 *

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