阅读说明：本技术 绿叶茶产品的生产方法 (Process for the production of green leaf tea products ) 是由 A·巴斯卡尔 D·高希 V·戈文达斯瓦米 S·古塔帕杜 D·R·姆哈萨韦德 于 2020-03-05 设计创作，主要内容包括：本发明涉及绿叶茶的生产方法。更具体地,本发明涉及具有更高可溶性固体和独特的香气特征的绿叶茶的生产方法。因此,本发明提供绿叶茶产品的制备方法,其包括以下步骤：a.在厌氧条件下将新鲜茶叶在4℃至80℃的温度下培养4至72小时的时间段；b.使经培养的叶在60℃至250℃的温度下经受约15秒至60分钟的热处理步骤；c.将所述叶干燥至水分含量低于所述茶叶总质量的8％,得到绿叶茶。(The present invention relates to a process for the production of green leaf tea. More particularly, the present invention relates to a process for the production of green leaf tea having higher soluble solids and unique aroma characteristics. Accordingly, the present invention provides a process for the preparation of a green leaf tea product comprising the steps of: a. incubating fresh tea leaves at a temperature of from 4 ℃ to 80 ℃ for a period of from 4 to 72 hours under anaerobic conditions; b. subjecting the cultured leaf to a heat treatment step at a temperature of 60 ℃ to 250 ℃ for about 15 seconds to 60 minutes; c. drying the leaves to a moisture content of less than 8% of the total mass of the tea leaves to obtain a green leaf tea.)

1. A process for the preparation of a green leaf tea product comprising the steps of:

a. incubating fresh tea leaves at a temperature of from 4 ℃ to 80 ℃ for a period of from 4 to 72 hours under anaerobic conditions;

b. subjecting the cultured leaf to a heat treatment step at a temperature of 60 ℃ to 250 ℃ for about 15 seconds to 60 minutes;

c. drying the leaves to a moisture content of less than 8% of the total mass of the tea leaves to obtain green leaf tea;

wherein step (b) is carried out by parching or steaming.

2. A process according to claim 1 wherein there is no comminution step of the tea leaves prior to step (b).

3. A process as claimed in any one of the preceding claims 1 or 2 wherein there is no extraction step of the tea leaves prior to step (b).

4. A process for the preparation of green leaf tea as claimed in any one of the preceding claims wherein step (c) is carried out by heat drying, freeze drying or vacuum drying.

5. The method of claim 1, wherein step (b) is performed at a temperature of 70 ℃ to 150 ℃.

6. The process of claim 1 which includes the additional step of subjecting the cultivated dhool to a shearing step prior to step (b).

7. The method of claim 6, wherein the cultured leaf is exposed to shear for about 30 seconds to 15 minutes.

8. The method of claim 6 or claim 7, wherein shear is provided at a shear rate of 5000/s to 25000/s.

9. The method of any one of claims 6 to 8, wherein the pressure applied to generate shear is from 0.1 to 10 bar.

10. The method of any one of claims 6 to 9, wherein the shearing is generated using mechanical equipment.

11. The method of claim 1, wherein the anaerobic conditions are achieved by:

i) placing the fresh tea leaves into a container and closing the container; or

ii) placing the tea leaves in a container, allowing a substantially oxygen-free gas to purge through the container and closing the container, or placing the leaves in a sealed chamber or under vacuum.

12. The process of claim 11, wherein the anaerobic conditions are achieved by placing the fresh tea leaves into a container and closing the container.

13. A tea infusion prepared as follows: mixing 2 parts of a green tea leaf product obtained/obtainable by the process of any one of the preceding claims with 50 parts of water having a temperature of from 70 ℃ to 100 ℃, wherein the ratio of geraniol to t-2-hexenal is greater than 20.

14. A tea infusion prepared as follows: mixing 2 parts of a green tea leaf product obtained/obtainable by the process of any one of the preceding claims with 50 parts of water having a temperature of from 70 ℃ to 100 ℃, wherein the ratio of geraniol to cis-3-hexenol is greater than 2.

Technical Field

The present invention relates to a process for the production of green leaf tea. More particularly, the present invention relates to a process for the production of green leaf tea having higher soluble solids and unique aroma characteristics.

Background

Tea is one of the most popular beverages in the world. It is believed that drinking tea refreshes the mind. The presence of polyphenols in tea is also considered to be beneficial to human health. Various teas are commercially available, such as black tea, green tea, oolong tea, white tea, and the like. Black tea is typically prepared by a process comprising withering, macerating, fermenting and stir-frying (frying)/drying steps. On the other hand, the green tea manufacturing process does not include a fermentation step. Thus, green tea has different characteristics than black tea.

Green tea is known for its health benefits. Green tea polyphenols are believed to deliver more catechins than black tea, since they are not oxidised by the fermentation step. Historically and traditionally, green tea has been consumed primarily in china, japan and korea. However, it is now also becoming more and more popular in countries such as india and other parts of the world due to its health benefits.

Due to the different processing, the organoleptic properties of green tea, including aroma characteristics, are very different from those of black tea. Green tea products deliver much less floral notes in the aroma than black tea.

There is prior art that discloses green tea with enhanced aroma.

WO 2011/151237(Unilever,2011) discloses a process for preparing green leaf tea comprising the steps of: (a) taking fresh tea, (b) culturing the picked tea leaves at 10-40 ℃ for 4-36 hours under anaerobic condition; (c) drying the cultured tea leaves until the moisture content is less than 10% of the total mass of the tea leaves to obtain green leaf tea; wherein the tea leaves are not exposed to aerobic conditions for a period of time of more than 60 minutes between steps (b) and (c) and wherein there is no steaming (steaming) or pan frying (pan frying) step in the process.

We have found that the processes disclosed in the above prior art can be further improved to provide higher floral notes.

Accordingly, there is a need to provide green tea products with enhanced floral notes.

The present inventors have surprisingly found that a green tea manufacturing process comprising a step of anaerobic cultivation followed by parching or steaming produces green tea with a higher floral note, while solving the above problems. Further unexpectedly, the present inventors have found that the process of the present invention results in a tea product that delivers higher soluble tea solids in the end cup.

Disclosure of Invention

Accordingly, in a first aspect, there is provided a process for the preparation of a green leaf tea product comprising the steps of:

a. incubating fresh tea leaves at a temperature of from 4 ℃ to 80 ℃ for a period of from 4 to 72 hours under anaerobic conditions;

b. subjecting the cultured leaves to a heat treatment step at a temperature of 60 ℃ to 250 ℃ for 15 seconds to 60 minutes;

c. drying the cultured tea leaves until the moisture content is lower than 8% of the total mass of the tea leaves to obtain green leaf tea;

wherein step (b) is carried out by parching or steaming.

In a second aspect, the present invention provides a tea product wherein the ratio of geraniol to t-2-hexenal is greater than 20.

These and other aspects, features and advantages will become apparent to those of ordinary skill in the art upon reading the following detailed description. For the avoidance of doubt, any feature of one aspect of the invention may be used in any other aspect of the invention. The word "comprising" is intended to mean "including", but not necessarily "consisting of … …" or "consisting of … …". In other words, the listed steps or options need not be exhaustive. It is to be noted that the examples given in the following description are intended to illustrate the present invention, and are not intended to limit the present invention to those examples per se. Similarly, all percentages are weight/weight percentages unless otherwise indicated. Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and/or use are to be understood as modified by the word "about". Numerical ranges expressed in the form of "x to y" or "x-y" are to be understood to include x and y. When multiple preferred ranges are described for a particular feature in the form of "x to y" or "x-y," it is to be understood that all ranges combining the different endpoints are also contemplated.

Detailed Description

For the purposes of the present invention, "tea" refers to material derived from chinese tea (Camellia sinensis var. sinensis) and/or assamica tea (Camellia sinensis var. assamica). Especially preferred is material from assamica tea (var. assamica) because this has a higher level of tea active than chinese tea (var. sinensis).

For the purposes of the present invention, "leaf tea" means a tea product which contains tea leaves and/or tea stems in an unaged form and has been dried to a moisture content of less than 30% by weight, and typically has a moisture content of from 1 to 10% by weight (i.e. "finished tea").

By "fresh tea leaves" is meant tea leaves, tea shoots and/or tea stalks which have never been dried to a moisture content of less than 30% by weight and typically have a moisture content of 60-90%.

"fermentation" refers to the oxidation and hydrolysis processes that tea undergoes when certain endogenous enzymes are bound to substrates (e.g., by macerating the leaves to mechanically disrupt the cells). During this process, the colorless catechins in the leaves are converted to a complex mixture of yellow and orange to dark brown polyphenolic substances.

"Black tea" refers to fully fermented tea. Black tea has different characteristics from green tea. Compared to green tea, black tea tastes more astringent and less bitter. The redness of the black tea soup is also significantly higher than that of the green tea. Black tea also contains higher levels of theaflavins.

"Green tea" means substantially unfermented tea. Green tea has different characteristics than black tea. Unlike black tea, green tea soup is light in color. Green tea is also rich in catechins and little or no theaflavins.

The present invention provides a process for the preparation of a green leaf tea product comprising the steps of:

a. incubating fresh tea leaves at a temperature of from 4 ℃ to 80 ℃ for a period of from 4 to 72 hours under anaerobic conditions;

b. subjecting the cultured leaves to a heat treatment step at a temperature of 60 ℃ to 250 ℃ for 15 seconds to 60 minutes; and

c. drying the leaves to a moisture content of less than 8% of the total mass of the tea leaves to obtain green leaf tea;

wherein step (b) is carried out by parching or steaming.

Step (a):

step (a) comprises incubating fresh tea leaves at a temperature of from 4 ℃ to 80 ℃ for a period of from 4 to 72 hours under anaerobic conditions. As used herein, the term "anaerobic conditions" means that the gas phase in contact with the leaves has less than 3%, preferably less than 2% and more preferably less than 1% oxygen by volume. It is particularly preferred that the gas phase in contact with the leaves is substantially free of oxygen.

The fresh leaves can be selected as two leaves and one bud, three leaves and one bud or more than three leaves and one bud. The duration from picking of fresh tea leaves to incubation is preferably less than 24 hours, more preferably less than 12 hours, and most preferably less than 8 hours. However, if the tea leaves are stored at a temperature below 15 ℃, the duration from picking of fresh tea leaves to incubation may be longer than 24 hours.

Anaerobic conditions:

anaerobic conditions are optionally achieved as follows:

i. putting fresh tea leaves into a container, and sealing the container; or

Placing the tea leaves in a container, allowing a substantially oxygen-free gas to purge through the container and closing the container, or placing the leaves in a sealed chamber or under vacuum.

Preferably, the anaerobic conditions are achieved as follows: placing fresh tea leaves into the container and closing the container, or placing tea leaves into the container and purging a substantially oxygen-free gas through the container and closing the container.

By placing fresh leaves into the container and closing the container, the oxygen concentration in the gas phase decreases over time and after keeping the container closed for a certain amount of time, anaerobic conditions are achieved. The container is closed for a duration of preferably greater than about 3 hours, more preferably greater than 4 hours, and most preferably greater than 6 hours or even greater than 8 hours.

Alternatively and more preferably, anaerobic conditions are achieved by placing the leaves in a vessel, purging a substantially oxygen-free gas through the vessel, and closing the vessel. The gas other than oxygen is preferably nitrogen or carbon dioxide, most preferably nitrogen.

Once the vessel is closed in step i or ii above, there is no particular limitation on the pressure in the vessel. The pressure inside the closed container is preferably 1.33X 10²Pa to 1.33X 10⁵Pa, more preferably 1.33X 10³Pa to 1.06X 10⁵Pa, and most preferably 2.67X 10³Pa mm Hg。

It is preferred that the leaf has as low a water loss as possible during this step. This is advantageously and conveniently achieved by carrying out this step under closed conditions. After this step, the cultured tea leaves preferably comprise 70-75 wt% water.

The culture temperature is as follows:

step (a) is at a temperature of from 4 ℃ to 80 ℃, preferably from 4 ℃ to 65 ℃, more preferably from 10 ℃ to 50 ℃.

Duration of anaerobic culture:

the time of the culture is 4 to 72 hours, preferably 4 to 50 hours, more preferably 6 to 30 hours, and most preferably 8 to 20 hours.

Preferably, after step (a) and before step (b), the cultured tea leaves are not exposed to aerobic conditions for more than 60 minutes, preferably 50 minutes, more preferably 30 minutes, further preferably 20 minutes, even more preferably 10 minutes, and most preferably 5 minutes.

Step (b):

in this step, the cultured leaf is subjected to a heat treatment step at a temperature of 60 ℃ to 250 ℃ for 15 seconds to 60 minutes.

The preferred temperature of the heat treatment is 70 ℃ to 150 ℃, more preferably 80 ℃ to 150 ℃, further preferably 90 ℃ to 150 ℃, even more preferably 100 ℃ to 150 ℃, and most preferably 120 ℃ to 150 ℃.

The preferred time for the heat treatment step is 30 seconds to 50 minutes, more preferably 1 to 30 minutes, further preferably 2 to 15 minutes, even more preferably 2 to 10 minutes, and more preferably 3 to 8 minutes.

The heat treatment step is carried out by parching and/or steaming.

The moisture content of the tea leaves after this step is preferably from 60 to 85% by weight. Preferably, the moisture content is 70 to 85% by weight for the steaming process and 65 to 75% by weight for the parchment process.

Preferably, there is no comminution step of the tea leaves prior to step (b).

Further preferably, there is no extraction step of tea leaves prior to step (b).

Step (c):

after the heat treatment step, the leaves undergo drying. The moisture content of the dried leaves is less than 8 wt%, preferably less than 7 wt%, more preferably less than 6 wt% and most preferably less than 5 wt% of the leaves.

The drying step is preferably carried out by thermal drying, freeze drying or vacuum drying.

The thermal drying is preferably carried out by contacting the leaves with air; wherein the temperature of the air is preferably from 80 to 160 deg.C, more preferably from 90 to 150 deg.C, most preferably from 100 to 130 deg.C. The thermal drying can be carried out in any conventional dryer. However, for thermal drying, fluidized bed dryers or tray dryers are particularly preferred. The leaves may also be dried by vacuum drying. During vacuum drying, the tea leaves are subjected to preferably 6.67X 10⁴Pa, more preferably 6.67X 10³To 3.9X 10⁴Pa and most preferably 1.3X 10⁴To 2.67X 10⁴Pa absolute pressure. The vacuum drying is preferably carried out at a temperature of from 20 to 70 ℃, more preferably from 25 to 60 ℃ and most preferably from 30 to 55 ℃. The vacuum drying may be carried out in any suitable vacuum dryer, preferably in a rotary vacuum dryer.

Optional steps are as follows:

after step (b), the tea leaves are preferably subjected to a comminution (size reduction) step to produce a tea base.

This size reduction step is preferably carried out by crushing, tearing and curling (known in the tea processing art as CTC). One or more CTC steps may be performed. In this step, the cultured leaves are ruptured and the enzymes present in the leaves are released.

Alternatively, after the cultivation step, the cultivated tea leaves are rolled in conventional rollers (orthodox roller) or comminuted in rotor blades, or a combination thereof. During these steps, the precursors present in the tea leaves become acclimatised to the enzyme.

Optionally, there is an additional step of subjecting the comminuted dhool to a shearing step. Preferably, the dhool is subjected to shear for a period of from 30 seconds to 15 minutes by passing the dhool through an apparatus having a shear rate of from 5000/s to 25000/s.

The term "shear" preferably refers to the act of creating strain in the structure of a substance/material. Shearing as described herein preferably means damaging the comminuted dhool in a controlled manner wherein the residence time of the dhool in the shear generating apparatus is relatively high compared to maceration in a CTC machine. The direction of application of the force and the transmission of the force are preferably perpendicular to each other.

Preferably the shearing is effected by passing the dhool through the apparatus. This is preferably done by using mechanical equipment. Preferred mechanical devices are screw presses, plow shear mixers, and the like.

The dhool is preferably exposed to shear for 30 seconds to 5 minutes, and most preferably 30 seconds to 3 minutes.

The shear rate in the above step is preferably 10000/s to 15000/s.

Shear is the rate at which a material deforms at a given speed in a channel of defined depth and diameter. In the case of the present disclosure, if the comminuted dhool (at the pre-or post-fermentation stage) is subjected to shear at N rpm in an apparatus with an axis diameter of D cm and a channel depth of H cm, the shear rate is:

for a device where the above equation applies, there is a rotating shaft in the passage through which the material passes. Rotation of the shaft transports material from one end (inlet) of the instrument to the other (outlet). During this transport, the material is subjected to shear by the channel walls and the shaft. When the shaft preferably has a helical extension, it is called a screw press. Channel depth refers to the longitudinal distance from the shaft to the channel wall.

For example for a screw press where the diameter is 12.7cm, the channel depth is 0.1cm and at 25rpm, the shear rate calculated using the above equation is about 10000/s.

Preferably, the pressure used in the process is 10⁴To 10⁶Pa, more preferably 10⁴To 5X 10⁵Pa, further preferably 10⁴To 2X 10⁵Pa, and most preferably 10⁴To 5X 10⁴Pa。

Preferably, the percentage of filling of the tea blank in the apparatus is also considered as a control parameter. The word "filling percentage" preferably refers to the percentage of the volume (i.e. volume) available for the apparatus to be filled from a tea blank. Preferably, the percentage fill of the dhool in the apparatus is from 35% to 80%, more preferably from 40% to 80%, even more preferably from 50% to 80%, and most preferably from 60% to 80%.

The present invention also provides a tea infusion, preferably prepared as follows: 2 parts of a green tea leaf product obtained/obtainable by the process of the invention as disclosed above are mixed with 50 parts of water having a temperature of from 70 ℃ to 100 ℃, wherein the ratio of geraniol to t-2-hexenal is greater than 20. Preferably the ratio of geraniol to t-2-hexenal is greater than 22, more preferably greater than 25, and most preferably greater than 28.

Examples

Preparation of different tea products

All experiments were performed on turkeys using tea leaves obtained from the turkish tea garden.

Example A

Picking fresh tea leaves. The plucked tea leaves were then dried in a Fluid Bed Dryer (FBD) at 120 ℃ for about 15 minutes. The dried leaves are then comminuted using rotor blades.

Example B

Picking fresh tea leaves. Thereafter, the leaves were anaerobically cultured at 25 ℃ for 24 hours by putting the picked tea leaves in a closed container. The plucked tea leaves were then dried in a Fluid Bed Dryer (FBD) at 120 ℃ for about 15 minutes. The dried leaves are then comminuted using rotor blades.

Example C

Picking fresh tea leaves. Thereafter, the plucked tea leaves were subjected to steaming to inactivate the enzymes by passing steam at a temperature of 120 ℃ for 3 minutes. The steamed leaves were then dried in a Fluid Bed Dryer (FBD) at 120 ℃ for about 15 minutes. The dried leaves are then comminuted using rotor blades.

Example 1

Picking fresh tea leaves. Thereafter, the leaves were anaerobically cultured at 25 ℃ for 24 hours by putting the picked tea leaves in a closed container. Thereafter, the cultured leaves were subjected to steaming by passing steam at a temperature of 120 ℃ for 3 minutes to inactivate the enzymes. The steamed leaves were then dried in a Fluid Bed Dryer (FBD) at 120 ℃ for about 15 minutes. The dried leaves are then comminuted using rotor blades.

A tea infusion was prepared using the different tea products described, using the following protocol:

a tea infusion was prepared as follows: 2g of the prepared tea leaves were brewed in 200mL of deionized hot water (. about.90 ℃) for 2 minutes and then filtered using a filter.

The infusion prepared above was used for soluble solids content by using the protocol described below.

Determination of soluble solids of the infusion:

the infusion (100 mL each) was placed in duplicate into pre-weighed aluminum pans and evaporated to dryness. It was then kept in a hot air oven for 5 hours. The tray was transferred and cooled to room temperature in a vacuum desiccator, and then weight measurement was performed. Soluble solids were determined by weight difference of the plates.

Determination of the aroma characteristics of the infusion (aroma profile):

to determine aroma characteristics, tea infusions were prepared as follows: 2g of the tea leaf prepared above was brewed in 50mL of deionized water (. about.90 ℃) for 2 minutes and then filtered using a filter to perform volatile matter measurement.

Gas Chromatography (GC) was used to characterize the aroma characteristics of the aroma condensate obtained above.

5mL (per pass) of the infusion prepared above was taken for analysis in a capped GC vial containing 4 grams of NaCl. After pre-incubation (10 min) of the samples and then holding at 70 ℃ for 20 min, the aroma was measured at headspace using SPME fiber. The conditions of gas chromatography and aroma extraction by SPME (solid phase micro extraction) are given below.

GC-FID conditions:

volatile compounds in the aroma condensate were analyzed using a gas chromatograph with FID detector (Perkin Elmer auto System XL). The analysis was carried out using a CP-wax 52CB (30 m. times.0.25 mm, film thickness 0.15 μm) column. The injector was operated at a split ratio of 1:5 with helium as the carrier gas at a constant flow rate of 1.0 mL/min. The injector was maintained at 230 ℃. The detector temperature was maintained at 250 ℃. Throughout the experiment, the oven temperature was set at 45 ℃.

SPME conditions:

SPME was used to analyse the volatile compounds released from the aroma condensate. More specifically, 2cm of stable flexible fiber coated with 50/30 μm poly (divinylbenzene) (DVB)/carboxen (car)/poly (dimethylsiloxane) (PDMS) (Supelco, Bellefonte, PA) was used with an automated SPME system (Combi PAL system).

Device specification and experimental conditions:

SPME fiber: gray fiber (PDMS/DVB/CAR)

Pre-culture time: 10:00min

The culture temperature is as follows: 70 deg.C

Penetration degree: 10mm

Fiber penetration: 20mm

Extraction time: 20:00min

Desorbing to: GC sample inlet 1

Sample introduction time: 5:00min

Post fiber conditioning time (Post fiber conditioning time): 15min

GC run time: 50min

Cooling time: for 10min

Fiber conditioning temperature: 230 deg.C

The peak area of the individual volatile compounds was calculated from the GC chromatogram. A standard concentration curve was generated for each volatile. These standard curves were used to convert peak areas to concentrations of the corresponding volatiles.

The results of these experiments are summarized in table 1 below:

TABLE 1

As is evident from the above table, example 1 (within the scope of the invention) provides green tea with a higher floral aroma than examples a to C (outside the scope of the invention). It should also be noted that the present invention also provides green tea products with higher soluble solids delivery.