Methods for increasing clarity and refreshing attributes and reducing bitterness and astringency of green tea

A technology of green tea and bitterness, which is applied in the direction of tea, tea extraction, tea alkali content reduction, etc., which can solve the problems of narrow threshold of astringency and bitterness, sensitivity, etc., and achieve the effect of low bitterness

Inactive Publication Date: 2018-05-29
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although tea drinkers associate a certain amount of bitterness and astringency with higher qualit

Method used

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  • Methods for increasing clarity and refreshing attributes and reducing bitterness and astringency of green tea
  • Methods for increasing clarity and refreshing attributes and reducing bitterness and astringency of green tea
  • Methods for increasing clarity and refreshing attributes and reducing bitterness and astringency of green tea

Examples

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Embodiment approach

[0088] The present invention provides methods for increasing the clarity and modulating the bitterness, astringency and lingering of green tea and nutritional products containing green tea to reduce the bitterness, astringency and lingering. Green tea produced according to the methods described herein has lower bitterness, astringency and lingering taste compared to conventional green tea, but still retains higher antioxidants (such as flavonoids or flavan-3-ols or catechins) quantity.

[0089] In general embodiments, the present invention provides a method for improving the clarity of green tea products; reducing the bitterness, astringency, and persistence of green tea products; and enhancing the freshness attributes of green tea products. The method involves microfiltration of the green tea extract. The microfiltration membrane preferably has a pore size of about 0.1 μm. Another physical technique such as centrifugation can also be used instead of microfiltration. Howeve...

Embodiment

[0132] The following examples illustrate various embodiments of the present disclosure by way of illustration and not limitation.

[0133] The studies in these examples were conducted in three phases: (1) bench-top membrane screening using flat sheet membranes with different molecular weight cut-offs (MWCO); (2) joint pilot plant or mid-scale laboratory ( CPP) Microfiltration (MF) and Ultrafiltration (UF); (3) Experimental Benchtop Study of Low Temperature Fractionation (RTF) at Freezing (-20°C) and Refrigerated (4°C and 8°C) Temperatures.

[0134] The objectives of the study were as follows: (1) To determine whether microfiltration and / or MWCO membranes could fractionate high polyphenol content green tea by targeting removal of larger molecular weight (MW) molecules such as those identified as astringents in the literature flavonol glycosides) to obtain fractions with lower bitterness and astringency; (2) to identify other potential product advantages such as high clarity, hi...

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Abstract

Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using theultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. Theultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage. In an embodiment,the ultrafiltration is performed on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate and then the reduced temperature fractionation is performed on theultrafiltration permeate to form a supernatant and a sediment.

Description

Background technique [0001] The present invention relates generally to green tea products and methods of making green tea products. More specifically, the present invention relates to methods of increasing the clarity and refreshing attributes of green tea and reducing the bitterness and astringency of green tea without relying on additives or chemicals. [0002] The organoleptic properties of tea mainly depend on the composition of the tea. The bitter and astringent taste of tea is often attributed to a combination of catechins, flavonol glycosides, saponins, caffeine, and amino acids. Although tea drinkers associate a certain amount of bitterness and astringency with higher quality teas, there is still a sensitivity and a narrow threshold for perceiving astringency and bitterness. This can be a problem especially with functional beverages that are high in tea solids. Excessive bitterness and astringency reduce refreshing effect and enjoyment. [0003] Many consumers conf...

Claims

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Application Information

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IPC IPC(8): A23F3/20A23F3/16A23F3/30
CPCA23F3/163A23F3/20A23F3/30A23V2250/214A23V2300/18A23V2300/34A23V2002/00A23F3/38
Inventor J·西里尔斯L·卡恩斯
Owner SOC DES PROD NESTLE SA
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