Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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TEA AR~V~IZING CO~POSITIONS AND A PROCESS FOR THE
AROM~TIZATION OF IEA
The present invention is related to tea aromatizing compositions and a
process for the aromatiæation of tea.
The great part of teas is commercially available without aromatization
and the consumers aromatize the tea themselves by adding lemon slices, lemon
juice or rum to the prepared tea. A small part of the teas is sold aromatized.
Aromatization is generally performed by spraying the aromatizer volatile oil on
the tea leaves in an inert atmosphere, such as ni-trogen under elevated pressure.
rrhe aromatized teas leaves are then sold in a sealed packing.
Such aromatized teas preserve their aroma until the tea-box is opened
i.e. until the tea is contacted with air. Soon afterwards the teas loose their
aroma due to evaporation and oxidation processes. rrhese teas can be thus sold
only in expensive sealed packing but cannot be sold in the popular tea-bag form.
It is disclosed in ~-PS 174 699 that aroma substances can be pro-
tected rom unfavourable effects of the atmosphere by sealing them into cyclo-
dextrin complexes. The inclusion complex has an effect of stopping the volati-
lity of the aroma and protects the easily oxidizable aroma molecule from the
oxidizing effect of the atmosphere.
To meet the need of aromatized tea-blends which may be supplied in tea-
bag form a solution seems to offer itself i.e. to ad~ix the aroma substances inthe form of their cyclodextrin inclusion complexes to the tea leaves prior to
their filling into the bags.
mus the aroma substances could be protected and teas of various
aromas could be prepared. No difficulty would arise by the fact that the tea
leaves contain the æo~a in the form of cyclodextrin complex prior to boiling as
the aroma is released from the complex upon the effect of hot water.
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me tea aromatization with cyclodextrin inclusion complex however has
the disadvantage of the small particle size of the complex.
m ough the ~ine particle size facilitated the blending of the aroma
complex with the tea leaves, the blend separated in the machine where the bags
were prepared. me particle size of the aroma complex is 18-20 ~ and its speci-
fic volume is about 1.5 cm3/g. me particle size of the tea leaves however is
750 ~ and the specific volume thereof is 3 cm3/g. which values are rather differ-
ent. The separation was promDted by the oscillation of the machine.
The arcmatization of tea leaves with cyclodextrin
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complex is performed according to the invention by preparing
an aromatizing composition
a) containing 1-30 % by weight of a granulate consisting
of 100 parts by weight of one or more aroma-~-cyclodextrin in-
clusion complexes
5 to 40 parts by weight of dextran and/or
5 to 40 parts by weight of soluble starch and/or
5 to 40 parts by weight of gum acacia and/or
5 to 40 parts by weight of methyl cellulose and/or
5 to 40 parts by weight of linear dextrin and/or
5 to 40 parts by weight of hydroxyethyl-cellulose
0 to 100 parts by weight of tea leaf dust
0 to 15 parts by weight of glycerol and
5 to 40 parts by weight of water (sufficient to get paste-
consistence),dried to homogeneous air-humid paste of a particle
size of 0.3-1 mm. or
b) containing an amount o:E
2 to 10 % by weight of a suspension cons.isting of 10 to 35 %
by weight of one or more aroma-~-cyclodextrin complexes
2 to 12 parts by weight of dextrin and/or
2 to 12 parts by weight of soluble starch and/or
2 to 12 parts by weight of gum acacia and/or
2 to 12 parts by weight linear dextrin and/or
2 to 12 parts by weight hydroxyethy]. cellulose and
0 to 3 parts by weight of glycerol and
50 to 88 parts by weight of water.
The granulates according to the invention dissolve
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rapidly and completely in hot water and do not change the colour, light perme-
ability of the tea and apart from the aroma they do not add any further taste or
flavour to the taste or aroma of the tea.
The binding agents according to the invention, for example dextran,
dextrin, soluble starch, gun acacia, methyl cellulose, hydroxy ethyl cellulose
do not influence the preparation of the tea. me above components dissolve in
hot water without changing the colour or light permeability of tea anl do not
change its aroma. m e aroma dissociates in hot water and the aroma is released.
Ihe total am~unt of dextran and/or soluble starch and/or gum acacia
and/or methyl cellulose and/or linear dextrin and/or hydroxy ethyl cellulose
used as binding agent in the granulate is preferably 20 to 30 parts by weight re-
lated to 100 parts of the aroma compQnent.
m e binding agents may be used separately or in oombination.
Dextran is particularly preferred.
From aesthetic point of view it may be advantageous if the colour of
the granulate is s~milar to that of the tea leaves. The granula-te may be
coloured with the tea leaf dust obtained from the disintegration of the tea
leaves.
m e granulate according to the invention may be prepared by preparing
a solid blend from the aromatizing component, the solid binding agent and option-
ally from the tea leaf dust and glycerol and water are added in a kneading
machine. After h~mogenization the paste-like mass is granulated, dried and
ground and a fraction of particle size of 0.5-1 mm. is screened. me greater
particles are ground again whereas the smaller granules are kneaded repeatedly
hy adding a small amount of water, whereafter it is granulated, dried and ground.
m us the whole amDunt of the blend may be converted to a granulate of
the desired particle size.
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The specific volu~e of the granulates according to the invention
corresponds to the specific volume of the tea leaves and thus when shaking the
aromatized blend (e.g. in the machine for the preparation of the tea-bags) the
earlier experienced separation (HU-PS 174 699) does not occur. Similarly stable
is the tea aromatized with the suspension according to the invention. The bind-
ing agent of the suspension fixes the æomatizing inclusion ccmplex on the tea
leaves.
In the aromatizing compositions according to the invention as aroma-~-
-cyclodextrin inclusion com~lexes preferably bergamot-oil, jasm m-oil, pepper-
nunt-oil, lemon-oil and anise-oil may be employed separately or in a combinationnecessary to achieve the desired particulæ æoma.
The preparation of the inclusion com~lexes is disclosed in HU-PS 174
699. According to this reference the volatile oil to be included to a complex
or an ethanolic or ethyl ethereal solution thereof is admixed to a w æm ~-cyclo-dextrin-aqueous alcoholic solution ~mder stirring. Upon cooling the correspond-
ing volatile oil inclusion complex crystals precipitate from the solution.
Further details of the invention can be found in the following
Examples which serve merely or illustration and not for limitation.
F,xample 1
A paste-like mass is prepared in kneading machine by using
250 g. o bergamot-oil ~-cyclodextrin inclusion complex
50 g. of dextran (average mol. weight 43000)
25 ml. of glycerol and
25 ml. of water.
The obtained mass is granulated at room temperature and dried. The
dry granulate is ground and ractionated on a sieve. The fraction of a particle
size of 0.5-1.0 mm. is applicable for the preparation of a tea-blend. m e frac-
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tion of a greater particle size is ground again whereas the fraction of a part-
icle size srnaller than 0.5 mm. is kneaded again by adding a small amount of
water, the rnass is granulated, dried, ground and fractionated. Thus substanti-
ally the whole blend is converted to a fraction of the desired particle size.
330 g. of a granulate containing 76 % by weight of bergamot oil cornplex is ob-
tained.
E~ample 2
One rnay proceed as disclosed in Example 1 but 250 g. of bergamot-oil
~-cyclodextrm inclusion cornplex is replaced by 250 g. jasrnine oil ~-cyclo-
dextrin inclusion cornplex.
Example 3
One may proceed as disclosed in Exar~le 1 but 250 g. of bergamot-oil
~-cyclodextîin inclusion cornplex is replaced by 250 g. peppermint-oil ~-cyclo-
dextrin inclusion complex.
Ex mple 4
One may proceed as disclosed in ExaIr~le 1 but 250 g. of bergamot-oil
B~cyclodextrin inclusion complex is replaced hy 250 g. lemon-oil ~-cyclodextrin
inclusion complex.
Example 5
One may proceed as disclosed in Example 1 but 250 g. of bergamot oil
~-cyclodextrin inclusion complex is replaced by 250 g. anise-oil ~-cyclodextrin
inclusion complex.
Exam~le 6
A paste-like rnass is prepared in a kneading rnachine by using
25 g. of bergamot-oil ~cyclodextrin inclusion ccqnplex
2.5 g. of dextran
4 g. of de~trin
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0.5 g. of glycerol and
6 mlO of water.
The obtained mass is processed to granulates as given in Example 1.
Similar results are obtained if dextran or dextrin is replaced by the
same amount of soluble starch, gum acacia, hydroxyethyl cellulose or a blend
thereof.
Example 7
A paste-like mass is prepared in kneading machine by using
15 g. of ~ergamot oil-~-cyclodextrin inclusion complex
15 g. o tea leaf dust
6 g. of dextran
3 ml. of glycerol
15 ml. of water.
I'he obtained mass is processed to granulate as disclosed in Example 1.
40 g. of a brownish-grey granulate containing 37.5 % by weight of bergamot-oil-
-~-cyclodextrin inclusion oQmplex is obtained.
Example 8
100 ]cg. of tea-leaves for filter-bags and 2 kg. of a granulate accord-
ing to Ex~,~le 2 are blended and the blend is filled into a machine and thus
into filter-bags. 1.5 g. of a blend was filled into each filter-bag.
Arcmatized tea is prepared similarly from all the other granulates.
me follcwing amounts of granulate are preferably used related to 100 kg. of tea
leaves:
8 kg. of bergamot-oil granulate (according to Example 1, 6 or 7), or
20 kg. of lemsn-oil granulate (according to Example 4) or
4 kg. of peppermint-oil granulate (according to Example 3)
4 kg. of anise-oil granulate (accor~ing to Example 5).
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The aromatized teas prepared as disclosed above were stored in filter-
-bag form in boxes at room te~perature for 1 year. Instrumental and sensoric
experiments showed the same æoma amount and the same aromatizing effect as in
the case of the fresh composition.
Example 9
A suspension is prep æed by using 2.8 g. of jasmin-oil ~-cyclodextrin
inclusion complex, 0.56 g. of dextran average mol weight 43000, 0.28 g. of
glycerol and 6 ml. of water.
28 g. of tea leaves for filter-bag ~orm are stirred in a small labora~
tory granulating machine and by using a small abcmizer the above suspension is
sprayed on the ]eaves with nitrogen current. me sprayed tea leaves are dried
under steady stirring and under blowing-in of air.
m e obtained aromatized tea-]eaves æe suitable for filling into
filter-bags by the suitable machine.
Example 10
One may proceed as disclosed in Example 9, but 0.56 g. of dextran is
replaced by 0.84 g. of linear dextrin. I`he suspension is sprayed on the tea
leaves with compressed air.
Example 11
One may prcceed as disclosed in Example 9, but 0.56 g. of dextran is
replaced by 0.56 g. of water soluble st æch. rrhe suspension is sprayed on the
tea lea~es with ccmpressed air.
Example 12
A suspension is prepared by using 23 g. of lemon-oil ~-cyclodextrin
inclusion complex, 3 g. of dextran, 3 g. of linear dextrin, 0.23 g. of glycerol
and 44 ml. of water.
m e suspension is sprayed on 250 g. tea leaves as given in Example 9.
.
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Example 13
One proceeds as given in Example 9, but as aroma component 2.0 g. of
bergamot-oil ~-cyclodextrin inclusion complex, 2.2 g. of peppermint-oil ~-cyclo-
dextrin inclusion complex, or 3.2 g. of anise-oil ~-cyclodextrin inclusion ccmr
plex are used for the preparation of the suspension.
me aromatized teas prepared according to the invention are filled into
filter-bags by means of a suitable machine and after storing in carlbo~ rd boxes
for 1 year instrumental and sensoric tests showed that the arcmatized teas did
not loose their aroma-content.
