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Method for producing tea product

A product, tea technology, applied in the field of producing tea products

Active Publication Date: 2016-07-06
EKATERRA RES & DEV UK LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0010] None of these prior art documents discloses the production of relatively high levels of catechins, high theaflavins amount and high polyphenol content of black tea products

Method used

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  • Method for producing tea product
  • Method for producing tea product
  • Method for producing tea product

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Experimental program
Comparison scheme
Effect test

Embodiment

[0079] Measurement methods :

[0080] For the measurement of total polyphenols (TPP), theaflavins (TF), catechins and total soluble solids (TSS) Sample Preparation:

[0081] Raw tea leaves are obtained from tea plantations in South India.

[0082] For black tea:

[0083] A solvent mixture comprising methanol and water in a 4:6 ratio was used for extraction. The extraction solvent mixture was kept in a water bath at 60 °C before being used for extraction. 100 mg of finished tea was placed in an extraction tube and 5 ml of the extraction solvent was added thereto. The mixture was kept in an ultrasonic bath maintained at 60 °C for 20 min. The extraction mixture was cooled to room temperature and centrifuged at 3000 g for 15 min. The supernatant was collected in a 10ml volumetric flask. Repeat the same extraction procedure for the centrifugation residue using fresh extraction solvent. The two extracts were mixed and brought to a final volume of 10ml. These extracts w...

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Abstract

The present invention relates to a process for producing a black tea product with enhanced sensorials. The people who prefer to consume black tea are unable to get a good amount of catechins, because, in black tea the amount of catechins is significantly less than that of green tea. Therefore there is a need for providing a tea product which has relatively high amount and catechins high amount of theaflavins and high amount of polyphenols made by a process without addition of any exogenous theaflavins and / or catechins and which also has the sensorials of black tea. It is an object of the present invention to provide a process for producing a tea product with a relatively high amount of catechins and theaflavins without the addition of any exogenous theaflavins and / or catechins. The present inventors have surprisingly found that tea products obtained by a process involving a step of anaerobic incubation at specific temperatures and for specific durations provide a tea product with improved sensorials and thereby satisfying one or more of the objects of the invention.

Description

technical field [0001] The present invention relates to a method of producing a tea product. More particularly, the present invention relates to methods of producing black tea products with enhanced sensory. Background of the invention [0002] Tea is one of the most preferred beverages consumed worldwide. There are many types of tea: some examples include black tea, green tea, oolong tea, white tea, etc. Among these tea products, different forms can also be utilized, such as leaf tea, ready-to-drink tea, tea juice, and the like. Different consumers prefer different product forms. [0003] The health benefits of tea are mainly due to the presence of polyphenols such as catechins, theaflavins, etc. Catechins, which include epigallocatechin gallate (EGGG), epicatechin (EG), epicatechin gallate (ECG) and epigallocatechin (EGC), are main polyphenolic compounds. Theaflavins and their derivatives, known collectively as theaflavins (TF), are antioxidant polyphenols that are d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08A23F3/163
Inventor L·巴萨瓦拉朱S·古塔帕杜S·帕拉吉里A·彭德姆P·P·普鲁肖特哈曼
Owner EKATERRA RES & DEV UK LTD
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