초록 ▼

A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components

A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of tea components. The coumalic acid may be present in an amount less than 100 ppm. Alternatively, a coumalate may be employed, which will undergo hydrolysis within the tea beverage or concentrate product to form coumalic acid. In addition, a method for inhibiting non-enzymatic browning, by adding at least one of coumalic acid, a coumalic acid salt or a coumalate to a tea beverage composition.

대표청구항 ▼

1. A tea beverage product comprising: water;at least one tea component; anda browning inhibitor comprising coumalic acid or a salt thereof. 2. The tea beverage product of claim 1, comprising at least two tea components. 3. The tea beverage product of claim 1, wherein the at least one tea component i

1. A tea beverage product comprising: water;at least one tea component; anda browning inhibitor comprising coumalic acid or a salt thereof. 2. The tea beverage product of claim 1, comprising at least two tea components. 3. The tea beverage product of claim 1, wherein the at least one tea component is selected from the group consisting of a white tea component, a green tea component, a red (rooibos) tea component, a black tea component, and combinations thereof. 4. The tea beverage product of claim 1, wherein the coumalic acid or a salt thereof is present at a concentration of between about 40 ppm and about 150 ppm. 5. The tea beverage product of claim 1, wherein, after one week of storage at a temperature of up to 110° F. following manufacture, the tea beverage has a luminance value of no more than 5 units less than the light measure value of the same tea beverage product stored for the same amount of time at 40° F., as measured by a Hunter Colorimeter. 6. The tea beverage product of claim 1, wherein, after up to sixteen weeks of storage at a temperature of up to 70° F. following manufacture, the tea beverage has a luminance value of no more than 5 units less than the light measure value of the same tea beverage product stored for the same amount of time at 40° F., as measured by a Hunter Colorimeter. 7. The tea beverage product of claim 1, wherein the coumalic acid salt is potassium coumalate. 8. A tea beverage product comprising: water;at least one tea component; anda browning inhibitor comprising coumalic acid, wherein the coumalic acid is provided by hydrolysis of a coumalate and at least one edible acid in the tea beverage product. 9. The tea beverage product of claim 8, wherein the at least one tea component is selected from the group consisting of a green tea component, a white tea component, a red (rooibos) tea component, a black tea component or mixtures thereof. 10. The tea beverage product of claim 8, wherein the coumalic acid is present at a concentration of between about 40 ppm and about 150 ppm. 11. The tea beverage product of claim 8, wherein the at least one tea component is a green tea component, a white tea component, or a combination thereof. 12. The tea beverage product of claim 8, wherein, after up to sixteen weeks of storage at a temperature of up to 70° F. following manufacture, the tea beverage has a luminance value of no more than 5 units less than the light measure value of the same tea beverage product stored for the same amount of time at 40° F., as measured by a Hunter Colorimeter. 13. The tea beverage product of claim 8, wherein, after one week of storage at a temperature of up to 110° F. following manufacture, the tea beverage has a luminance value of no more than 5 units less than the light measure value of the same tea beverage product stored for the same amount of time at 40° F., as measured by a Hunter Colorimeter. 14. A method for inhibiting non-enzymatic browning of a tea beverage product comprising: providing a tea beverage composition; andadding at least one compound selected from the group consisting of coumalic acid, a coumalic acid salt, and a coumalate to the tea beverage composition. 15. The method of claim 14, wherein the compound is methyl coumalate and the methyl coumalate undergoes hydrolysis in the tea beverage product to form coumalic acid. 16. The method of claim 14, wherein the tea beverage composition comprises at least one green tea component, at least one white tea component or a combination thereof. 17. The method of claim 14, wherein, after one week of storage at a temperature of up to 110° F. following manufacture, the tea beverage product has a luminance value of no more than 5 units less than the light measure value of the same tea beverage product stored for the same amount of time at 40° F., as measured by a Hunter Colorimeter. 18. A tea beverage product comprising: water;at least one tea component; anda browning inhibitor comprising a coumalate and at least one edible acid. 19. The tea beverage product of claim 18, wherein the at least one tea component is selected from the group consisting of a green tea component, a white tea component, a red (rooibos) tea component, a black tea component or mixtures thereof. 20. The tea beverage product of claim 18, wherein the coumalate is selected from the group consisting of methyl coumalate, ethyl coumalate, propyl coumalate, and combinations thereof. 21. The tea beverage product of claim 18, wherein the at least one tea component is a green tea component, a white tea component, or a combination thereof. 22. The tea beverage product of claim 18, wherein, after up to sixteen weeks of storage at a temperature of up to 70° F. following manufacture, the tea beverage has a luminance value of no more than 5 units less than the light measure value of the same tea beverage product stored for the same amount of time at 40° F., as measured by a Hunter Colorimeter. 23. The tea beverage product of claim 18, wherein, after one week of storage at a temperature of up to 110° F. following manufacture, the tea beverage has a luminance value of no more than 5 units less than the light measure value of the same tea beverage product stored for the same amount of time at 40° F., as measured by a Hunter Colorimeter.