FI67168C - FOER FARING AROMATISING AV TE OCH FOER AROMATISERING AVE ANVAENDBARA PRODUKTER - Google Patents

Description

1 67168

Method for flavoring tea and preparations for flavoring tea

The invention relates to a process for flavoring tea and to preparations for flavoring tea.

Most tea is marketed without flavoring and consumers add lemon slices, lemon juice or rum to the tea when it is finished.

10 Only a small proportion of teas are sold flavored. The aromatization is usually carried out by spraying in an inert atmosphere, for example under a nitrogen atmosphere, on the tea leaves at high pressure suitable essential oils for aromatization. Flavored tea leaves in this way are sold in 15 airtight packages.

The aroma is retained in the flavored tea until the package is opened, i.e. until the contents of the bag come into contact with air. The aroma then disappears from the tea in a short time due to evaporation and oxidation.

20 Such teas can therefore be sold only in expensive, airtight containers and not in popular sachets.

As is known from FI patent application 782113, flavors can be protected from the adverse effects of the atmosphere by enclosing the flavors in a cyclodextrin complex.

By enclosing the aroma in the complex, its evaporation is prevented, and generally the easily oxidizable aroma molecules are protected against the oxidizing effect of the atmosphere.

Thus, in order to satisfy the requirements for flavoring tea bags, the flavoring agents used in the form of cyclodextrin inclusion complexes could be mixed with the tea leaves before the tea leaves are packaged in the bags.

The fact that the tea leaves contain a flavoring agent 35 in the form of a cyclodextrin complex does not cause problems, because the action of the hot water releases the flavoring agent from the complex.

2 67168

However, problems with aromatization of tea with the cyclodextrin inclusion complex are caused by the fine-grained nature of the complex.

Although the fine-grained nature of the aroma complex facilitates its mixing with the tea leaves, the mixture separates when the bags are filled in a packaging machine. The aroma complex has a grain size of 19-20 μm and a specific volume of about 1.5 cm / g. These values differ greatly from the corresponding values of the tea leaves: the grain size of the tea leaves is 750 μm and the specific volume 10 is about 3 cm'Vg. The separation of aromatics is also facilitated by vibrations during machine operation.

According to the invention, the tea leaves can be flavored using a) 1 to 30% by weight of air-moist granules made from a homogeneous paste having a grain size of 0.5 to 1.0 mm and each paste made from 100 parts by weight of one or more aroma (β-cyclodextrin inclusion complex, 5-40 parts by weight of dextran and / or 5-40 parts by weight of soluble starch and / or 5-40 parts by weight of gum arabic and / or 5-40 parts by weight of methylcellulose and / or or 5 to 40 parts by weight of linear dextrin and / or 5 to 40 parts by weight of hydroxyethylcellulose and / or 0 to 100 parts by weight of tea leaf powder and 0 to 15 parts by weight of glycerol and 5 to 40 parts by weight of water (sufficient to form a paste ), or b) 2-10% by weight of a suspension containing 10-35% by weight of one or more aroma-β-cyclohextrin inclusion complexes, 2-12% by weight of dextran and / or 2-12% by weight of soluble starch and / or 2-12% by weight. gum arabic and / or 35 2-12% by weight of methylcellulose and / or 2-12% by weight of linear dextrin and / or 3 67168 2-12% by weight * of hydroxyethylcellulose and 0-3% by weight * of glycerol and 50-88% by weight of * of water.

The above granules according to the invention dissolve quickly and completely in hot water, do not change the color or light transmission of the tea and do not cause any other flavors or aromas in the tea besides their own aroma.

The binders used according to the invention (dextran, dextrin, soluble starch, gum arabic, methylcellulose and hydroxyethylcellulose) do not affect the production of tea. The binders are soluble in hot water without affecting the color and light transmission of the tea at all and do not cause any additional flavors or aromas in the tea. The total amount of dextran and / or soluble starch and / or gum arabic and / or methylcellulose and / or linear dextrin and / or hydroxyethylcellulose used as binder in the granules is preferably 20 to 30 parts by weight per 100 parts by weight of the flavor component.

In the preparations according to the invention, binders can be used alone or in combination.

Preferably, dextran is used.

It is also advantageous from the point of view of appearance if the color of the granules resembles the color of tea leaves. The granules can be colored with 25 tea leaf powder.

The granulate according to the invention is prepared by forming a solid mixture of an aromatizing component, a solid binder and, if desired, tea leaf powder, to which glycerol and water are mixed in a kneader. After homogenization of the mixture, the pasty mass is granulated, dried, ground and sieved to recover a fraction with a grain size of 0.5-1 mm. The larger granules are re-ground, the smaller granules are re-kneaded with a small amount of water, granulated, dried and ground. Thus, the whole mixture is obtained into granules having the desired grain size of 4 67168, the specific volume of which corresponds to the specific volume of the tea leaves, and the separation of particles observed in previous products (FI application 782113) upon shaking the aromatized mixture no longer occurs. The tea flavored with the suspension according to the invention is also stable. The binder of the suspension attaches the aromatizing inclusion complexes to the tea leaves.

As an aroma-cyclodextrin inclusion complex, the aromatized preparations of the invention preferably contain bergamot oil, jasmine oil, lemon oil or anise oil, each of which may be used singly or in combination.

The preparation of inclusion complexes is known from HU patent 174 699. Accordingly, to the warm aqueous alcoholic solution of β-cyclodextrin is added with stirring an essential oil to be sealed to the complex or an ethanol or diethyl ether solution thereof. Upon cooling, a crystalline inclusion complex of the corresponding essential oil separates from the reaction mixture.

The details of the invention will become apparent from the following examples.

Example 1

In the kneader, a pasty mass is prepared from the following ingredients: 250 g of bergamot oil / 5-cyclodextrin inclusion complex, 50 g of dextran (average molecular weight 43,000), 25 ml of glycerol and 25 ml of water.

The resulting mass is granulated at room temperature and dried. The dry granules are ground and screened into a different fraction. A fraction with a grain size of 0.5-1 mm can be mixed with tea leaves. The larger grain size fraction is re-ground while instead a small amount of water 5 67168 is added to the smaller 35 grain size fraction to form a mass which is granulated, ground and screened. Thus, practically the entire mixture is obtained as a fraction having the desired grain size. 330 g of granules containing 76% by weight of bergamot oil complex are obtained.

Example 2

The procedure is the same as in Example 1, but using 250 g of the jasmine-10 oil-β-cyclodextrin inclusion complex instead of the bergamot oil β-cyclodextrin inclusion complex (250 g) used therein.

Example 3

The procedure is the same as in Example 1, but using 250 g of peppermint-15 oil / β-cyclodextrin inclusion complex instead of the bergamot oil-β-cyclodextrin inclusion complex used therein.

Example 4

The procedure is the same as in Example 1, but using 250 g of the lemon-20 oil-β-cyclodextrin inclusion complex instead of the bergamot oil / ε-cyclodextrin inclusion complex (250 g) used therein.

Example 5

The procedure is the same as in Example 1, but using 250 g of anisole / O-cyclo-25 dextrin inclusion complex instead of the bergamot oil / d-cyclodextrin inclusion complex used therein.

Example 6

In the kneader, a paste-like mass is prepared from the following ingredients: 25 g of bergamot oil / 2-cyclodextrin inclusion complex, 2.5 g of dextran, 4 g of dextrin, 0.5 g of glycerol and 6 ml of water

The pulp is granulated as described in Example 15.

A similar result is obtained when an equivalent amount of gum arabic, soluble starch, hydroxyethylcellulose or mixtures thereof is used instead of dextran or 6 L. ___ 671 68 dextrin.

Example 7 In a kneader, a paste-like mass is prepared from the following ingredients: 15 g of bergamot oil / ε-cyclodextrin inclusion complex, 15 g of tea powder 10 6 g of dextran, 3 ml of glycerol and 15 ml of water.

The pulp is granulated as described in Example 1. 40 g of brown-gray granules containing 37.5% by weight of bergamot oil / β-cyclodextrin inclusion complex are obtained.

Example 8

The tea leaves used in the tea bags (100 kg) and the granulate prepared in Example 2 (2 kg) are mixed, and the mixture is filled into the tea bags with a suitable packaging machine. Each bag is filled with 1.5 kg of tea mixture.

Using other granules, flavored tea is prepared in a similar manner, using different granules and using the following amounts per 100 kg of tea leaves: 25 8 kg of bergamot oil granulate (prepared in Examples 1, 6 or 7) or 20 kg of lemon oil granulate (prepared in Example 4) or 4 kg of peppermint oil in Example 30 3) or 4 kg of anise oil granulate (prepared in Example 5). The flavored tea was stored in filter tea bags packed in cardboard boxes (i.e., not hermetically sealed) for one year at room temperature. After one year of storage, both sensory and 67168 organoleptic studies showed that the amount of aroma and aromatization corresponded to the fresh preparation.

Example 9

A suspension is prepared from the following ingredients: 2.8 g of jasmine oil / 2-cyclodextrin inclusion complex, 0.56 g of dextran (average molecular weight 43,000), 0.28 g of glycerol and 6 ml of water.

10 The tea leaves to be packed in filter bags, which are mixed in a laboratory granulator, are sprayed with a small spray device with a stream of nitrogen. The sprayed tea leaves are dried with stirring and blowing air.

The resulting flavored tea leaves can be packed in tea bags with a suitable packaging machine.

Example 10

The procedure is the same as in Example 9, but using water-soluble starch (0.56 g) instead of dextran (0.56 g) 20 to prepare a suspension. The suspension is sprayed with compressed air onto the tea leaves.

Example 11

The procedure is the same as in Example 9, but using linear dextrin (0.84 g) instead of dextran (0.56 g). The suspension is sprayed by pressing on the tea leaves.

Example 12

A suspension is prepared of lemon oil / γ-cyclodextrin inclusion complex (25 g), dextran (3 g), linear dextrin (3 g), glycerol (0.25 g) and water (44 ml).

The suspension obtained is sprayed, as in Example 9, onto 250 g of tea leaves.

Example 13 35 The procedure is as in saunas as in Example 9, but using bergamot oil / β-cyclodextrin complex inclusion complex (2.0 g) or peppermint-cyclodextrin / 3-cyclodextrin 5 (2.2 g) or anise oil /? cyclodextrin inclusion complex (3.2 g).

The tea preparations prepared according to the invention were packed in tea bags which were stored in cartons.

Claims (5)

1. A process for tear aromatization using aroma-cyclodextrin inclusion complex, characterized in that a) 1-30% by weight of a homogeneous paste prepared from a homogeneous paste having a grain size is used for aromatization. of 0.5-1.0 mm, which paste contains 100 parts by weight of one or more aroma / β-cyclodextrin inclusion complexes, 5-40 parts by weight dextran and / or 5-40 parts by weight soluble starch and / or 5-40 parts by weight gum arabic and / or 5-40 parts by weight of methyl cellulose and / or 5-40 parts by weight of linear dextrin and / or 5-40 parts by weight of hydroxyethyl cellulose and 0-100 parts by weight of tea powder and 0-15 parts by weight of glycerine and 5-40 parts by weight of water (sufficient for paste consistency) or b) 2-10% by weight of a suspension containing 10-35% by weight of one or more aroma / 3-cyclodextrin inclusion complexes, 2-12% by weight dextran and / or 2-12 wt% soluble starch and / or 2-12 wt% gum arabic and / or 2-12 wt% methy cellulose and / or 2-12 wt% linear dextrin and / or 2-12 wt% hydroxyethyl cellulose and 0-3 wt% glycerine and 50-88 wt% water. 2. Humid granular for tear aromatization, characterized in that it consists of granules having a cross-sectional size of 0.5-1.0 mm of a homogeneous paste containing