초록 ▼

A process for the production of tea extracts is disclosed comprising the steps of (a) extracting tea materials with water, (b) mixing the extract containing solution with protein, (c) acidifying the protein containing extract, and (d) separating the precipitates formed. The resultant tea extracts ha

A process for the production of tea extracts is disclosed comprising the steps of (a) extracting tea materials with water, (b) mixing the extract containing solution with protein, (c) acidifying the protein containing extract, and (d) separating the precipitates formed. The resultant tea extracts have reduced bitter and astringent flavors and low levels of polymerized or oxidized flavanols. The extracts are suitable for use as beverages or can be blended with fruit flavors, fruit juices and other flavors.

대표청구항 ▼

1. A process for producing a tea product comprising the steps of: (a) Contacting green tea materials with water, at a ratio of tea materials to water, of from about 1:40 to about 1:3 at a temperature of from about 20° C. to about 45° C. for a period of time sufficient to produce an aqueous extrac

1. A process for producing a tea product comprising the steps of: (a) Contacting green tea materials with water, at a ratio of tea materials to water, of from about 1:40 to about 1:3 at a temperature of from about 20° C. to about 45° C. for a period of time sufficient to produce an aqueous extract containing from about 0.75% to about 2.0% by weight, tea solids; (b) Separating the aqueous extract of step (a) from solid tea materials residue; (c) Contacting the solid tea materials residue of step (b) with water, at a ratio of tea materials to water, of from about 1:30 to about 1:7 at a temperature of from about 30° C. to about 65° C. for a period of time sufficient to produce an aqueous extract containing from about 0.50% about 2.0% by weight, tea solids; (d) Separating the aqueous extract of step (c) from the solid tea materials residue; (e) Combining the aqueous tea extract from step (b) and step (d); (f) Mixing the extract from step (e), at a temperature of from about 40° C. to about 50° C., with from about 5% to about 35% by weight, based on the amount of soluble solids present in the extract, of an agent capable of precipitating insoluble tea components in the extract and consisting essentially of a protein selected from the group consisting of caseinates, whey protein, soy protein, soy protein isolates, albumins, and gelatin; (g) Concurrently adding from about 0.15% to about 0.25% edible acid and from about 0.025% to about 0.075% edible buffering salt to the aqueous tea extract of step (f) to obtain a pH of from about 2.9 to about 3.4; (h) Optionally separating any precipitate from the aqueous tea extract of step (g); (i) Cooling the aqueous tea extract from step (g) or (h) to a temperature of from about 0° C. to about 20° C.; (j) Separating any solid precipitate from the cooled extract of step (i). 2. The process of claim 1, wherein the ratio of tea materials to water in steps (a) and (c) is from about 1:8 to about 1:30, the temperature in step (a) is from about 30° C. to about 45° C., and the temperature in step (c) is from about 35° C. to about 55° C. 3. The process of claim 2, wherein the edible acid is selected from the group consisting of citric, malic, phosphoric and mixtures thereof and the edible buffering salt is selected from the group consisting of alkali and alkaline earth metal salts of these acids, and the protein comprises gelatin. 4. The process of claim 3, wherein the acid comprises citric acid, the edible buffering salt comprises sodium or potassium citrate, and the protein comprises animal gelatin. 5. The process of claim 3, wherein the cooling of step (i) is to from about 10° C. to about 15° C., and the separation of step (j) is achieved by centrifugation. 6. The process of claim 1 wherein the ratio of tea materials to water in step (a), is from about 1:20 to about 1:10, the temperature is from about 30° C. to about 40° C., and the aqueous extract contains from about 1.0% to about 1.5%, tea solids; the ratio of tea materials to water in step (c) is from about 1:7 to about 1:15, and the temperature is from about 40° C. to about 50° C. and the aqueous extract contains from about 0.5% to about 1.0% tea solids. 7. The process of claim 6 wherein the tea extract is concentrated to a solids content of from about 35% to about 50% soluble solids. 8. The process of claim 6 wherein the tea extract is dried. 9. The process of claim 6 further comprising removing at least a portion of the volatile aromatics from the aqueous tea extract of step (j) by stripping, evaporation, flash evaporation or boiling.