초록 ▼

A process for the enzymatic treatment of black tea leaf is disclosed. In particular, black tea leaf is wetted with water containing tannase and one or more cell-wall-digesting enzymes, such as cellulase, pectinase, papain, or hemicellulase, prior to extraction. The enzyme-moistened tea leaf is incub

A process for the enzymatic treatment of black tea leaf is disclosed. In particular, black tea leaf is wetted with water containing tannase and one or more cell-wall-digesting enzymes, such as cellulase, pectinase, papain, or hemicellulase, prior to extraction. The enzyme-moistened tea leaf is incubated in a closed system at room temperature for a few hours. The enzyme-treated tea is then neutralized with a suitable food grade base and the enzymes are inactivated by heating. The resulting treated tea can be extracted and processed in the usual manner or dried for use in tea bags in the usual manner. As a result, a higher yield of tea is obtained and the resulting instant tea has better solubility in cold water than conventional teas. The bag tea products an infusion which does not form haze at cold temperatures.

대표청구항 ▼

A process for increasing the yield and tea solid solubility of black tea by enzymatic treatment, comprising the steps of: (1) wetting fermented black tea leaf prior to extraction with an enzyme solution comprising water, tannase and at least one cell-wall-digesting enzyme which breaks down one or mo

A process for increasing the yield and tea solid solubility of black tea by enzymatic treatment, comprising the steps of: (1) wetting fermented black tea leaf prior to extraction with an enzyme solution comprising water, tannase and at least one cell-wall-digesting enzyme which breaks down one or more tea cell wall constituents to simpler materials wherein the tea leaf is combined with the enzyme solution at a tea:enzyme solution weight ratio of from about 4:1 to about 1:2.5; (2) incubating the enzyme-wetted tea to cause partial digestion and fermentation of the tea leaf in a closed system such that volatiles are not lost or damaged; (3) neutralizing the tea to a pH of from about 4.75 to about 5.75 with an edible base; and (4) inactivating the enzymes by heating.