Title of Invention	"A PROCESS FOR PREPARATION OF SPICE TEA CONCENTRATE"
Abstract	A process for the preparation of spiced tea concentrate The process in particular describes the method of preparation of spice tea concentrate using black tea and approved food grade spice extractives and its application in beverage preparation.

Full Text

This invention relates to a process for preparation of spice tea concentrate. The process in particular, describes the method of preparation of spice tea concentrate using black tea and approved food grade spice extractives and its application in beverage preparation. India is not only the largest producer (8.7 lakh tonnes) but also the largest consumer of tea in the world. Tea is mainly consumed for its refreshing attributes. The recent research findings ascribing several bio-active properties to tea constituents have further increased its popularity as a beverage. The tea consumers are now on the lookout for convenience tea products which can replace the time consuming tea preparation procedure, without sacrificing its sensory quality. The present invention is a step towards this objective of producing a convenience tea product blended with compatible spice flavours. Reference may be made to a U.S. Patent No. 5258188 (1993) by B. Bart, et al. wherein a process of preparing tea extract using tannase treatment and ultra filtration is described. This invention differs from the present one in extraction step itself and also not incorporating the spice flavour to tea extract which enhances the sensory attributes of made tea beverage. Reference may be made to U.S. Patent H1628 by Eknayake, et al. (1997) wherein a process for the production of tea extracts is disclosed. It comprises of extraction with water, mixing extract with solution containing protein, acidifying the extract and separating the precipitates formed. The resultant tea extract has reduced bitter and astringent flavours, which is drawback of the process. The present invention overcomes this drawback and enables retention of these desirable attributes of astringency and bitterness which are characteristics of tea. The way of treatment and the raw material used differs considerably from the present invention. Reference may also be made to a U.S. Patent No. 6042861 (2000) by Anslow, et al. wherein a preservative and flavouring system for tea based beverages is described. The system contains cinnamic acid or an acidic derivative thereof and an acidulant to I. aintain the pH below 4.5. The tea extract contains not more than 3% ea solids, which is too less compared to the 23% tea solids in the present invention. This invention differs from the present invention in terms of fold of concentration as well as use of cinnamic acid/ other weak acid as preservative. A survey of literature revealed the absence of any publication relevant to this invention. However, there is a mention of a method standardized for the preparation of tea concentrate with 24% solids (vide CFTRI Annual Report. 1992, vol. I, p.54). The main object of the present invention is to provide a process for preparation of spice tea concentrate. Accordingly, the present invention provides, a process for the preparation of spiced tea concentrate and products thereof, the said process comprising steps of: a) conditioning the black tea or tea extract having concentration in the range of 5 - 13° Brix with water; b) transferring the conditioned tea in a column extractor having heating means; c) moist heat conditioning of material ( 70-80°C) for 20 - 40 min; d) extracting repeatedly at least four times using boiling water at a temperature in the range of 80 to 95°C for a period ranging between 10 to 60 minutes; e) pooling the extracts together; f) adding a preservative and a heteropolysaccharide, stirring the mixture; g) further adding a liquid spice flavour composition, mixing thoroughly; and h) filling and packing the tea concentrate in sterile glass/PET bottles and storing at ambient temperature. In an embodiment of the process the black tea may subjected to conditioning and stepwise aqueous extraction to produce the tea concentrate. In another embodiment of the process the formulated liquid spice flavour blend may be incorporated to the tea concentrate at optimized concentration. The orocess for preparation of spice tea concentrate is illustrated in the following flov. chart : Black tea Conditioning of tea I Loading in extractor I Moist heat conditioning - boiling water Extraction - I I boiling water Extraction- II boiling water Extraction - boiling water Extraction - IV Pooling the extracts I Addition of preservative/ emulsifier Tea concentrate Addition of liquid spice flavour blend Spice tea concentrate The novelty of the process lies in the extraction process which builds up the content of solids upto 23° Brix in the tea concer and the addition of formulated spice flavour blend which enhances sensory utes of tea beverage coupled with convenience. The following examples are given by way of illustration of the present invention and therefore should not be construed to limit the scope of the present invention. Example 1 Black tea (2.8 Kg) was conditioned with water (1 :1) for 30 min, loaded into a S.S. column extractor which provides for indirect heating either using water or steam. Moist heat conditioning (60 - 80° C, 30 min), addition of boiling water in four stages (4L, 21, 2L and 2L), holding for 10-15 min each time and collecting extract in four steps, pooling together the extracts except (keeping aside) the dilute tea extract having total soluble solids 10° Brix. The resultant extract (2.4 L) has total soluble solids 18° Brix and pH 4.89. To this tea concentrate added sodium benzoate at 550 ppm and heteropolysaccharide at 0.2% and stirred well to mix the contents. To this prepared tea concentrate added a liquid spice flavour blend (annexure) at 0.32 ml% and mixed well using stirrer at a speed of 10,000 rpm. Of this spice tea concentrate 5 ml was diluted to 100 ml either with hot/ chilled water with addition of 10 g sugar to produce a refreshing black tea beverage. Dosing mix of 10 ml spice tea concentrate, 10 ml (80° Brix) sugar syrup, 0.20% citric acid in a glass bottle (200 ml) and adding chilled carbonated water and corking to produce a refreshing tea based soft drink. Annexure Liquid spice flavour blend: Weight % ix. Clove oil 1.08-2.16 x. Cinnamon oil 0.72-3.61 xi. Oleoresin Nutmeg 0.72-2.16 xii. Oleoresin Ginger 5.00-7.12 xiii. Cardamom oil 0.36 - 1.08 xiv. Oleoresin black pepper 1.80 - 2.89 xv. Propylene glycol 59.28 - 80.33 xvi. Tween 60 0.0072-0.65 Example 2 Black tea (4 Kg) was conditioned with dilute tea extract (10° Brix) in the ratio 1 Kg : 1 lit. and for 40 min, loaded in to column extractor. The matrix was heat conditioned (70 - 80° C, 40 min) followed by extraction with addition of boiling water in four stages 4L, 2L, 2L and 3L and allowing a contact time of 10-20 min during extraction and collecting and pooling the extracts (except low total soluble solids extracts). The resultant pooled extract (4.2 L) had total soluble solids 23° Brix and pH 4.95. To this added sodium benzoate at 550 ppm and heteropolysaccharide at 0.2% and liquid spice flavour blend at 0.18 ml% and mixed well using stirrer at 15,000 rpm. This spice tea concentrate (4 ml) was diluted to 100 ml with hot boiled milk and hot water to obtain a hot tea beverage having refreshing aroma and highly acceptable taste characteristics. We Claim: 1. A process for the preparation of spiced tea concentrate and products thereof, the said process comprising steps of: a) conditioning the black tea or tea extract having concentration in the range of 5 - 13° Brix with water; b) transferring the conditioned tea in a column extractor having heating means; c) moist heat conditioning of material ( 70-80°C) for 20 - 40 min; d) extracting repeatedly at least four times using boiling water at a temperature in the range of 80 to 95°C for a period ranging between 10 to 60 minutes; e) pooling the extracts together; f) adding a preservative and a heteropolysaccharide, stirring the mixture; g) further adding a liquid spice flavour composition, mixing thoroughly; and h) filling and packing the tea concentrate in sterile glass/PET bottles and storing at ambient temperature. 2. The process as claimed in claim 1 wherein in step (a) the ratio of black tea/tea extract to water is ranging from 0.4 to 2.2% weight. 3. The process as claimed in claim 1-2, wherein, in step (a) the conditioning of tea extract and water is carried out for 10 - 60 min. at a temperature in the range of 20 - 35°C; 4. The process as claimed in claims 1 - 3 , wherein, in step (b) the extractor is provided with heating means for indirect means using either water or steam. 5. The process as claimed in claims 1-4, wherein, in step (d) the amount of boiling water used is in the range of 0.5 to 2 times of tea extract. 6. The process as claimed in claims 1-5, wherein, in step (e) the pooled extract is having a concentration of about 10 to 25° Brix and pH between 4.0 to 4.95. 7. The process as claimed in claim 2, wherein, in step (f) the preservative used is sodium benzoate, which is in the range of 300 - 600 PPM. 8. The process as claimed in claims 1-7, wherein, in step (f) the amount of heteropolysaccharide used is in the range of 0.02 to 0.2%. 9. The process as claimed in claim 1-8, wherein the mixture containing preservative, heterosaccharide in step (f) is stirred at a speed of 1000 to 15000 rpm in order to get homogenous mixture. 10. A process for preparation of spice tea concentrate as herein described with respect to the examples.

Documents:

546-DEL-2003-Abstract-(24-07-2008).pdf

546-del-2003-abstract.pdf

546-DEL-2003-Claims-(24-07-2008).pdf

546-del-2003-claims.pdf

546-DEL-2003-Correspondence-Others-(24-07-2008).pdf

546-del-2003-correspondence-others.pdf

546-del-2003-correspondence-po.pdf

546-DEL-2003-Description (Complete)-(24-07-2008).pdf

546-del-2003-description (complete).pdf

546-DEL-2003-Form-1-(24-07-2008).pdf

546-del-2003-form-1.pdf

546-del-2003-form-18.pdf

546-DEL-2003-Form-2-(24-07-2008).pdf

546-del-2003-form-2.pdf

546-DEL-2003-Form-3-(24-07-2008).pdf

546-del-2003-form-3.pdf

546-DEL-2003-Petition-137-(24-07-2008).pdf