Title of Invention	BEVERAGE PRECURSOR AND PROCESS FOR THE MANUFACTURE THEREOF
Abstract	The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90oC produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage. The present invention also provides a process for manufacturing a beverage precursor comprising macerating tea leaf and/or stem with a rotorvane and at least one CTC process.

Title of Invention

BEVERAGE PRECURSOR AND PROCESS FOR THE MANUFACTURE THEREOF

Abstract

The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90oC produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage. The present invention also provides a process for manufacturing a beverage precursor comprising macerating tea leaf and/or stem with a rotorvane and at least one CTC process.

Full Text	FORM - 2 THE PATENTS ACT, 1970 (39 of 1970) & The Patents Rules, 2003 COMPLETE SPECIFICATION (See Section 10 and Rule 13) BEVERAGE PRECURSOR AND PROCESS FOR THE MANUFACTURE THEREOF HINDUSTAN UNILEVER LIMITED, a company incorporated under the Indian Companies Act, 1913 and having its registered office at 165/166, Backbay Reclamation, Mumbai -400 020, Maharashtra, India The following specification particularly describes the invention and the manner in which it is to be performed 14 JAN 2009 BEVERAGE PRECURSOR AMD PROCESS FOR THE MANUFACTURE THEREOF Technical Field of the Invention The present invention relates to beverage precursors for 5 preparing tea-based beverages. Background of the Invention Green tea is a popular beverage which has been consumed in China and Japan for many hundreds of years. Recently, extensive 10 laboratory research and epidemiologic studies have shown that compounds present in green tea (particularly catechins) may reduce the risk of a variety of illnesses. Furthermore, catechins have been shown to suppress accumulation of visceral fat and so may be useful in controlling bodyweight and bodyshape (see, for 15 example, T. Nagao et al., "Tea Catechins Suppress Accumulation of Body Fat in Humans", J. Oleo. Sci., 2001, 50(9), pp.717-728). These studies, along with the increasing complexity of the consumer's palate have led to growth in the consumption of green tea, even in markets (such as the USA and Western Europe) where 20 there is no tradition of green tea consumption. Although, some of the health benefits of tea may be apparent at consumption rates as low as three cups per day (see, for example, U.Peters et al., "Does tea affect cardiovascular disease? A meta- 25 analysis.", American Journal of Epidemiology, 2001, 154, pp.495-503), many individuals do not even achieve this modest consumption rate on a long term basis. Furthermore, tea beverages are less convenient to prepare than beverages prepared from non-tea-based beverage precursors, such as instant coffee, owing to 30 the relatively slow rate of infusion of tea leaves and slow rate of dissolution of tea powders. Thus we have recognised that there is a need to provide beverage precursor in a form which is both convenient for everyday use and which may allow a consumer to obtain the necessary intake of catechins from a fewer number of beverages than would need to be 5 prepared from conventional beverage precursors. We have found that such a need may be met by providing beverage precursor in a specific amount and with a specific composition. We have also recognised that there is a need for a process 10 specifically adapted to manufacture such a beverage precursor. Tests and Definitions BEVERAGE As used herein the term "beverage" refers to a substantially 15 aqueous drinkable composition suitable for human consumption. BEVERAGE PRECURSOR A beverage precursor is defined as a fabricated composition suitable for preparing a beverage. 20 As used herein, the term "packaged" means that the beverage precursor is contained within a sealed packet. TEA MATERIAL 25 As used herein, the term "tea material" refers to dry material from the plant Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica. The material may have been subjected to a so-called "fermentation" step wherein it is oxidised by certain endogenous enzymes that are released during the early stages of 30 "black tea" manufacture. This oxidation may even be supplemented by the action of exogenous enzymes such as oxidases, laccases and peroxidases. Alternatively the material may have been partially fermented ("oolong" tea) or substantially unfermented ("green tea"). The term "tea leaves and/or stem" refers to tea material that is 5 derived from the leaves and/or stem of the plant, and that has not been subjected to an extraction step (i.e., infusible tea material) . The term "tea extract' refers to tea material that has been extracted from tea leaves and/or stem, and which is soluble in boiling water. 10 TEA-BASED BEVERAGE As used herein, the term "tea-based beverage" refers to a beverage comprising at least 0.01% by weight dissolved tea material. 15 FOOD-GRADE ADDITIVE As used herein, the term "food-grade additive" refers to edible material that is not derived from a plant of the species Camellia sinensis. 20 CATECHINS As used herein the term "catechins" is us^d as a generic term for catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, 2 5 epigallocatechin gallate, and mixtures thereof. DETERMINATION OF CATECHINS AND CAFFEINE IN TEA MATERIAL The amounts of catechins and caffeine in tea material are determined simultaneously by reverse-phase HPLC as follows: Sample Preparation for Tea leaves and/or stem I. Grind tea material using a Cyclotech™ 1093 sample mill {FOSS Ltd, Warrington, Cheshire, UK) fitted with a 0.5 pm screen, until a fine powder is achieved. 5 2. Weigh accurately approximately 200 mg of the ground tea material into an extraction tube, and record the mass. 3. Warm at least 20 ml of a methanol-water solution (70% v/v methanol in distilled water) to 70°C. 4. Add 5 ml of the hot methanol-water solution to the extraction 10 tube. Gently mix the methanol-water and tea material on a vortex mixer; place in a water bath at 70°C for 5 minutes; mix again and then place in a water bath at 70°C for a further 5 minutes. 5. Gently mix the methanol-water and tea material on a vortex mixer again and then allow too cool for a 10 minutes at an air 15 temperature of 20°C. 6. Centrifuge the extraction tube at a relative centrifugal force (RCF) of 2900 g for 10 minutes. 7. The extraction tube should now contain a liquid supernatant on top of a plug of tea material. Carefully decant supernatant 20 into a clean graduated test tube. 8. Add 5 ml of the hot methanol-water solution to the plug in the extraction tube. Gently mix the methanol-water and tea material on a vortex mixer; place in a water bath at 70°C for 5 minutes; mix again and then place in a water bath at 70°C for a 25 further 5 minutes. 9. Gently mix the methanol-water and tea material on a vortex mixer again and then allow too cool for a 10 minutes at an air temperature of 20°C. 10. Centrifuge the extraction tube at a RCF of 2900 g for 10 30 minutes. II. The extraction tube should now contain a liquid supernatant on top of a plug of tea material. Carefully decant supernatant into the graduated test tube containing the supernatant from step 7. 12. Make up the pooled supernatants to 10 ml with the methanol-water solution. 5 13. Add 1 ml of a solution of 2.5 mg/ml EDTA and 2.5 mg/ml ascorbic acid in distilled water to the graduated test tube. 14. Dilute 1 part of the pooled supernatant mixture with 4 parts (by volume) of 10% acetonitrile stabiliser solution {10% v/v acetonitrile, 0.25 mg/ml ascorbic acid and 0.25 mg/ml EDTA in 0 distilled water). 15. Decant the diluted pooled supernatant mixture into microcentrifuge tubes and centrifuge in a bench top centrifuge at a RCF of 14000 g for 10 minutes. 5 Sample Preparation for Tea extract 1. Weigh accurately approximately 190 mg of tea extract into a glass vial. 2. Add the correct amount of 10% acetonitrile stabiliser solution (10% v/v acetonitrile, 0.25 mg/ml ascorbic acid and 0.25 mg/ml 0 EDTA in distilled water) to give a final concentration of tea extract of 20 mg/ml. 3. Ensure that the tea extract is dissolved. 4. Dilute 1 part of the tea extract solution with 4 parts (by volume) of 10% acetonitrile stabiliser solution (10% v/v 5 acetonitrile, 0.25 mg/ml ascorbic acid and 0.25 mg/ml EDTA in distilled water). 4. Decant the dilute tea extract solution into microcentrifuge tubes and centrifuge at a RCF of 14000 g for 10 minutes. HPLC Analysis conditions Column: Luna Phenyl hexyl 5ji, 250 x 4.60 mm Flow rate: 1 ml/min Oven temperature: 30 °C Solvents: A: 2% acetic acid in acetonitrile B: 2% acetic acid and 0.02 mg/ml EDTA in water Injection volume: 10 ^ll 10 15 Gradient: Time % Solvent A % Solvent B Step 0 to 10 min 5 95 Isocratic 10 to 40 min 5-18 95 - 85 Linear gradien 40 to 50 min 18 82 Isocratic 50 to 55 min 50 50 Wash 55 to 75 min 5 95 Isocratic Quantification: Peak area relative to a calibration curve 20 constructed daily. Calibration curve is constructed from caffeine and the concentration of catechins is calculated using the relative response factors of the individual catechins to caffeine (from the ISO catechin method - ISO/CD 14502-2). Individual caffeine standards (Sigma, Poole, Dorset, UK) are used as peak 25 identification markers. 30 DETERMINATION OF CATECHINS AND CAFFEINE IN A BEVERAGE PRODUCED BY CONTACTING BEVERAGE PRECURSOR WITH 250 ml WATER AT 90°C FOR 2 MINUTES The amounts of catechins and caffeine delivered by a beverage precursor are determined simultaneously by reverse-phase HPLC as follows: Sample Preparation 1. For beverage precursor contained in an infusion package, the whole infusion package is placed in a 500 ml container. For beverage precursor not in an infusion package, the beverage 5 precursor is removed from any package and placed in a 500 ml container. 2. 1 litre of deionised water is then brought to boiling and 250 g immediately added to the 500 ml container. 3. The container is stored at an air temperature of 20°C and the 0 beverage precursor is allowed to statically infuse/dissolve in the water. 4. After 2 minutes, remaining beverage precursor is removed from the container. In the case of a beverage precursor contained in an infusion package, the infusion package is simply removed from 5 the liquid in the container. In the case of beverage precursor not in an infusion package, the liquid is strained through muslin. 5. 9 ml of the liquid are then taken and 1.12 ml of acetonitrile added, along with 1.12 ml of a solution of 2.5 mg/ml EDTA and 2.5 0 mg/ml ascorbic acid in distilled water. 6. The resulting solution is then decanted into microcentrifuge tubes and centrifuged at a RCF of 14000 g for 10 minutes. HPLC Analysis conditions 5 The HPLC analysis conditions are identical to those given above for the tea material. Summary of the Invention In a first aspect, the present invention provides a beverage precursor comprising tea material and food-grade additive, the beverage precursor being present in an amount wherein if the 5 beverage precursor is contacted with 250 ml water for 2 minutes at 90°C a beverage would be produced comprising catechins in an amount of between 0.05 and 2% by weight of the beverage. The beverage precursor of the invention is provided in an amount 10 that allows for consumers to meet the daily intake of catechins required to achieve health benefits, whilst requiring shorter time to prepare a beverage and/or preparation of fewer beverages per day compared with conventional beverage precursors. 15 The efficiency of catechin delivery may be further improved if the beverage precursor is present in an amount wherein the contact of the beverage precursor with 250 ml water for 2 minutes at 9Q°C produces a beverage comprising catechins in an amount of at least 0.06% by weight of the beverage, more preferably at 20 least 0.07% and most preferably at least 0.08%. The efficiency of catechin delivery should not be too high, however, otherwise the taste and/or appearance of the beverage may be impaired. Therefore it is preferred that the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 25 ml water for 2 minutes at 90°C produces a beverage comprising catechins in an amount of less than 1% by weight of the beverage, more preferably less than 0.5% and most preferably less than 0.2%. 30 The mass of beverage precursor required to deliver suitable amounts of catechins to a beverage will depend upon the catechin content of the beverage precursor and on the solubility of the catechins in the aqueous medium used to prepare the beverage. It is preferred, however, that the mass of beverage precursor is at least 0.5 g, as smaller amounts are difficult to accurately portion and dose. More preferably the mass is at least 0.7 g, and 5 most preferably at least 0.9 g. Preferably also, the mass of beverage precursor is less than 5 g as larger amounts become inconvenient to store and/or handle. More preferably the mass is less than 4 g, most preferably less than 3 g. 10 In order to provide maximum rate of infusion and/or dissolution of the tea material, it is preferred that the tea material is particulate. Preferably also, at least 95% (more preferably from 98 to 100%) by weight of the particulate tea material has a maximum linear dimension of less than 2 mm. In particular, it is 15 preferred that at least 95% (more preferably from 98 to 100%) by weight of the particulate tea material has a mesh size below 9 (i.e. passes through a Tyler Mesh of No. 9). Green tea contains a higher level of catechins than semi-20 fermented tea or fermented tea and so it is preferred that the tea material comprises green tea material. More preferably the tea material comprises at least 75% by weight green tea material, most preferably from 90 to 100%. 25 The tea material preferably comprises a high level of catechins, thus it is preferred that the tea material comprises at least 10% catechins by weight of the tea material, more preferably at least 12% and most preferably at least 13%. It is also preferred, however, that the tea material comprises further compounds that 30 deliver the taste and benefits of tea and so it is preferred that the level of catechins in the tea material is less than 90% by weight of the tea material, more preferably less than 70% and most preferably less than 30%. These further compounds include theaflavins, thearubigins, gallic acid, theanine, caffeine, quinic acid, oxalic acid, potassium ions, sodium ions, magnesium 5 ions, aluminium ions, sucrose, glucose, maltose, fructose, pectin, or mixtures thereof. Caffeine is particularly preferred as it has been shown to assist in body management, especially in weight control and/or control 10 of body shape. Thus it is preferred that the tea material comprises caffeine in an amount of at least 1% by weight of the tea material, more preferably at least 2% and most preferably at least 3%. Too much caffeine, however, may result in an unpalatable beverage and/or unwanted physiological effects. Thus 15 it is also preferred that the tea material comprises less than 25% caffeine by weight of the tea material, more preferably less than 15% and most preferably less than 7%. To provide maximum benefit from the catechins and caffeine in 20 terms of body management, it is preferred that the amount of beverage precursor is such that the beverage produced by contacting the beverage precursor with 250 ml water for 2 minutes at 90°C, comprises caffeine in an amount of between 0.005 and 0.5% by weight of the beverage, more preferably between 0.01 and 25 0.2% and most preferably between 0.015 and 0.1%. Preferably also, the amount of beverage precursor is such that the beverage produced by contacting the beverage precursor with 250 ml water for 2 minutes at 90°C has a weight ratio of catechins to caffeine of less than 6:1, more preferably in the range 4.9:1 to 1:1, most 30 preferably between 4.5:1 and 2:1. The beverage precursor of the present invention comprises food grade additive. The presence of the food-grade additive may help in providing high efficiency of catechin delivery to a beverage. This is because the food-grade additive may help to separate the 5 tea material and thus allow for increased rate of infusion and/or dissolution of the tea material. The food grade additive may additionally or alternatively help to mask the bitter taste associated with catechins. Thus it is preferred that the beverage precursor comprises tea material and food-grade additive in a 10 weight ratio of less than 100:1, more preferably less than 50:1 and most preferably less than 30:1. However, in order to maximise the benefits and taste provided by the tea material, it is preferred that the weight ratio of tea material to food-grade additive in the precursor is at least 1:2, more preferably at 15 least 2:1 and most preferably at least 5:1. The ability of the food-grade additive to separate the tea material and thus allow for increased rate of infusion and/or dissolution of the tea material is enhanced when the food-grade 20 additive is particulate. Thus it is preferred that the food-grade additive is particulate. Preferably also, at least 95% (more preferably from 98 to 100%) by weight of the food-grade additive has a maximum linear dimension of less than 2 mm. In particular, it is preferred that at least 95% (more preferably from 98 to 25 100%) by weight of the food-grade additive has a mesh size below 9 (i.e. passes through a Tyler Mesh of No. 9). The food-grade additive may be any edible material and may, for example, comprise saccharide (including sugars, oligosaccharides 30 and/or polysaccharides), salt, sweetener (including artificial sweeteners such as aspartame, sucralose, and/or acesulfame K), protein, milk powder, food acid (and/or a salt thereof), flavour or a mixture thereof. Particularly preferred are sugars, oligosaccharide, sweetener, salt and mixtures thereof, owing to their ability to mask the bitterness of catechins. 5 Suitable flavours include natural and synthetic fruit flavours, and/or natural or synthetic herb flavours. Examples of fruit flavours include apple, peach, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry and cherry. 10 Examples of herb flavours include jasmine, chamomile, rose, mint, hawthorn, chrysanthemum, osmanthus, hibiscus, elderflower and verbena. Surprisingly, we have found that pineapple flavour (natural or synthetic) is particularly effective at masking the bitterness of catechins, therefore it is particularly preferred 15 that the flavour comprises pineapple flavour. The pineapple flavour may be natural or synthetic. Preferably the pineapple flavour comprises 2-propenyl hexanoate. The food-grade additive may additionally or alternatively 20 comprise a weight management active. Suitable actives include biotin, pantothenic acid (vitamin B5), vitamin B6, niacin, magnesium, verba mate extract, guarana extract, hydroxycitric acid and mixtures thereof. 25 The beverage precursor is preferably packaged in the said amount. The packet may be any suitable food-grade package. In one embodiment the packet is water-resistant. Suitable water-resistant materials are known in the art and include foil, waxed-30 paper and laminate materials. In this embodiment, the beverage precursor is removed from the packet in order to prepare a beverage. This embodiment is particularly preferred when the tea material is substantially free from tea leaf and/or stem. For example, the tea material may comprise at least 95% tea extract by weight of the tea material, more preferably at least 98% and 5 most preferably from 99.5 to 100%. In another embodiment the package is an infusion package. This embodiment is especially convenient when the tea material comprises tea leaf and/or stem. For an infusion package, the 10 packet is of porous material. The porous material can be any material that is suitable for enabling water to infuse within the packet without allowing any insoluble contents to leave the packet, for example filter paper, nylon mesh, gauze, muslin, nonwoven fabric or some other similar material or fabric. 15 The use of tea leaf and/or stem in the tea material is particularly preferred as tea leaf and/or stem is not produced with the intensive processing such as is involved in manufacture of tea extract. As a result, tea leaf and/or stem has a more 2 0 natural flavour and comprises a wider range of natural tea components than refined forms of tea material. Therefore, in a preferred embodiment, the tea material comprises tea leaf and/or stem in an amount of at least 90% by weight of the tea material, more preferably at least 95% and most preferably from 98 to 100%. 25 The tea leaf and/or stem is preferably green tea leaf and/or stem. Preferably also, the tea leaf and/or stem comprises catechins in an amount of at least 10% by weight of the leaf and/or stem, more preferably at least 12% and most between 13 and 30 25%. Of the two varieties of the tea plant Camellia sinensis, the variety Camellia sinensis var. assamica typically has the highest level of catechins. Furthermore, var. assamica is relatively rich in certain non-flavanol actives, such as the amino acid theanine. 5 However, because catechins have a large influence on the bitterness and astringency of tea infusions, var. assamica is conventionally considered unsuitable for use in green tea production (see, for example, "Tea: Cultivation to Consumption", K.C. Willson and M.N. Clifford (Eds), 1st Edn, 1992, Chapman & 10 Hall (London), Chapter 13, p. 414). We have found, however, that var. assamica is particularly suitable for providing the tea material of the present invention, especially as the food-grade additive may help to mask the bitterness of the catechins. Thus it is preferred that the tea leaf and/or stem comprises at least 15 90% by weight of material from Camellia sinensis var. assamica, more preferably at least 95% and most preferably from 98 to 100%. Conventional manufacture of tea leaf and/or stem involves a maceration step. Maceration involves wounding the leaves and/or 2 0 stem prior to drying. The wounding is usually affected by rolling and/or crushing the leaves and/or stem i.e. to break down the plant tissue structure. In order to maximise this wounding and the amount of catechins released by the tea material, it is preferred that tea leaves and/or stem used in the beverage 25 precursor of the present invention have been produced by a process wherein fresh tea leaves and/or stem are macerated by passing through a cutting machine. Most preferred is that the tea leaf and/or stem has been macerated using a CTC process. "CTC" comes from the words "crush, tear and curl". CTC machines and 30 processes are well-known to those skilled in the art (see, for example, "Tea: Cultivation to Consumption', K.C. Willson and M.N. Clifford (Eds), 1st Edn, 1992, Chapman & Hall (London), Chapter 14, pp. 483-485). Even more preferred is maceration using a combination of a rotorvane and CTC process. Rotorvanes are also well-known to those skilled in the art and are also described in Chapter 14 of "Tea: Cultivation to Consumption" (especially pp. 5 486-487). Maceration with the combination of rotorvane and CTC processes results in good catechin delivery and provides the tea material in a granular form which is especially convenient for combining with food-grade additive. A particularly effective process involves macerating the tea leaf and/or stem with a 10 rotorvane followed by two passes through a CTC process. The tea material may comprise a mixture of tea leaves and/or stem with tea extract. 15 The beverage precursor is preferably dry. In particular, it is preferred that the beverage precursor comprises less than 15% water by weight of the beverage precursor, more preferably less than 10% and most preferably from 5 to 0.1%. 2 0 In a further aspect, the present invention provides a method of manufacturing a beverage comprising contacting the beverage precursor with an aqueous medium. Suitable amounts of aqueous medium range from 50 g to 1000 g, more preferably 150 g to 500 g, most preferably 175 g to 300 g. The aqueous medium preferably 25 comprises at least 90% water by weight of the aqueous medium, more preferably at least 98%, most preferably from 99.8 to 100%. The beverage precursor of this invention and/or the beverage may be used as a medicament or in the preparation of a medicament. In 30 particular, the beverage precursor and/or beverage may be used to provide any of the benefits associated with consumption of catechins such as treating and/or preventing cancer; and/or treating and/or preventing cardio-vascular disease. It is particularly preferred to use the beverage precursor and/or beverage for controlling the bodyweight and/or shape of an 5 individual. For example, the beverage precursor or beverage may be used in a method of providing at least one of these benefits to an individual, the method comprising administering to the individual the beverage. Preferably the beverage is administered orally. 10 In a still further aspect, the present invention provides a process for manufacturing a beverage precursor comprising the steps of: a) providing fresh tea leaf and/or stem; then b) heat-treating the fresh leaf and/or stem to arrest 15 enzyme action; then c) macerating the fresh leaf and/or stem with a rotorvane and at least one CTC process,; then d) drying the macerated leaf and/or stem; then e) optionally sorting the dried macerated leaf and/or stem 20 according to particle size; and f) combining the macerated leaf and/or stem with food- grade additive, preferably particulate food-grade additive. The process is preferably used to manufacture the beverage 25 precursor of the first aspect of the invention. Detailed Description The present invention will be further described with reference to the following examples. 5 EXAMPLE 1 Fresh tea leaf {two leaves and a bud) from Camellia sinensis var. assamica was harvested from fields in Kenya. The fresh leaf has a moisture content of 76-80% by weight. The fresh leaf was then air-dried to a leaf moisture content of 75 (±1)%. The leaf was 10 then steamed for 60 seconds at a temperature of 96°C to inactivate any endogenous enzymes and thus prevent fermentation. The moisture content of the steamed leaves was then reduced to 67 (±1) % by passing the leaf through two hot air drum driers in series followed by a vibratory bed hot air drier. 15 Leaf at the end of the vibratory bed was cooled to room temperature (~25°C) and then fed to a rotorvane. Macerated leaf from the rotorvane was then fed through two CTC machines in series. After the CTC processing, the macerated leaf was dried in 2 0 a fluid bed drier to a moisture content of below 3%. Fibres and the secondaries were then removed from the tea leaf and the leaf sieved. The sorted leaf had a size range of -10+40 mesh (Tyler), a content of catechins of 13.3% by weight and a 25 caffeine content of 2.9% by weight. The tea leaf was then blended with a flavour composition, dosed into pyramid tea bags and the tea bags sealed. Each tea bag contained 1.9 g of tea leaf and 0.2 g of the flavour composition. 30 The flavour composition was a granular mixture of maltodextrin (carrier) with pineapple and hibiscus aroma. The pineapple aroma comprised 2-propenyl hexanoate. Infusion of a tea bag in 250 ml water at 90°C for 2 mins produced a beverage with a content of catechins of 0.082% by weight and a caffeine content of 0.020% by weight. 5 EXAMPLE 2 Tea bags were made using the same process as that described in Example 1 except that the way in which the tea leaf was macerated was varied. For Test A, maceration consisted of passing the leaf through three CTC machines in series; for Test B, maceration 0 consisted of passing the leaf through two CTC machines in series and for Test C the leaf was macerated as in Example 1, i.e. by passing the fresh leaf through a rotorvane and then two CTC machines in series. 5 Table 1 shows the appearance of the leaf for each of Tests A, B and C. Also shown in Table 1 is the infusion performance in terms of total solids solubilised when a tea bag is infused under identical conditions for each of Tests A, B and C. 0 Test A (3xCTC) Test B (2xCTC) Test C (Rotorvane + 2*CTC) Leaf Appearance dusty / open dusty / open granular Total soluble solids (mg / 1) 3.4 3.9 4.0 - 19 - CIAIMS 1, A beverage precursor having a mass of from 0.5 to 5 g and comprising tea material, wherein the tea material comprises green tea leaf and/or stem; 5 characterised in that the beverage precursor also comprises food grade additive and is packaged in an infusion package in an amount wherein contact of the beverage precursor with N250 ml water for 2 minutes at 90°C produces a beverage comprising catechins in an amount of between 0.05% and 2% by 10 weight of the beverage. 2, A beverage precursor according to claim 1 wherein the tea material comprises catechins in an amount of between 10 and 90% by weight of the tea material. 15 3, A beverage precursor according to claim 1 or claim 2 wherein the tea material comprises caffeine in an amount of between 1 and 25% by weight of the tea material. 20 4. A beverage precursor according to any one of the , preceding claims wherein the weight ratio of tea material to food-grade additive is from 1:2 to 100:1. 5. A beverage precursor according to any one of the preceding 25 claims wherein the food-grade additive is particulate. 6. A beverage precursor according to any one of the preceding claims wherein the food-grade additive comprises saccharide, salt, sweetener, protein, milk powder, food acid, flavour or 30 a mixture thereof. 7. A beverage precursor according -to any one of the preceding claims wherein the tea leaf and/or stem comprises catechins in an amount of at least 10% by weight of the leaf and/or stem. 5 8. A beverage precursor according to claim 1 wherein the tea leaf and/or stem comprises at least 90% by weight of material from Camellia sinensis var. assamica. 10 9. A beverage precursor according to any one of the preceding claims wherein the tea leaf and/or stem has been macerated using a CTC process. 10. A beverage precursor according to claim 9 wherein the tea 15 leaf and/or stem has been macerated with a combination of a rotorvane and CTC process. 11. A beverage precursor according to claim 10 wherein the tea leaf and/or stem has been macerated with a rotorvane 20 followed by two passes through a CTC process. 12. A beverage precursor according to any one of the preceding claims wherein the tea material comprises tea leaf and/or stem in an amount of at least 90% by weight of the tea 25 material. 13. A beverage precursor according to any one of the preceding claims wherein the tea material additionally comprises tea extract, 30 14. A method of manufacturing a beverage comprising contacting a beverage precursor according to, any one of the preceding claims with an aqueous medium. 15. Use of a beverage precursor according to any one of claims 1 to 13 for the management of the bodyweight and/or shape of an individual. 5 16. A process for manufacturing a beverage precursor comprising the steps of: a) providing fresh tea leaf and/or stem; then v b) heat-treating the fresh leaf and/or stem to arrest 10 enzyme action; then c) macerating the fresh leaf and/or stem with a rotorvane and at least one CTC process/; then d) drying the macerated leaf and/or stem; then e) optionally sorting the dried macerated leaf and/or stem 15 according to particle size; and f) combining the macerated leaf and/or stem with food-grade additive, preferably particulate food-grade additive. 17. A process according to claim 16 wherein the tea leaf and/or 20 stem comprises at least 90% by weight of material from Cameliia sinensis var. assamica. 18. A process according to claim 16 or 17 wherein step (c) involves passing the fresh leaf and/or stem through the 25 rotorvane to produce partially macerated leaf and/or stem and then passing the partially macerated leaf and/or stem through the at least one CTC process. 19. A process according to claim 18 wherein the at least one CTC 30 process consists of two CTC processes. - 22 - 20. A process according to any one of claims 16 to 19 wherein the process comprises the additional step of packaging the beverage precursor, preferably in an infusion package. Dated this 14th day of January 2009 HINDUSTAN UNILEVER LIMITED (S. Venkatramani) Head of Patent Group, India

Full Text

FORM - 2
THE PATENTS ACT, 1970
(39 of 1970)
&
The Patents Rules, 2003
COMPLETE SPECIFICATION
(See Section 10 and Rule 13)

BEVERAGE PRECURSOR AND PROCESS FOR THE MANUFACTURE THEREOF
HINDUSTAN UNILEVER LIMITED, a company incorporated under
the Indian Companies Act, 1913 and having its registered office
at 165/166, Backbay Reclamation, Mumbai -400 020, Maharashtra, India

The following specification particularly describes the invention and the manner in which it is to be performed
14 JAN 2009

BEVERAGE PRECURSOR AMD PROCESS FOR THE MANUFACTURE THEREOF
Technical Field of the Invention
The present invention relates to beverage precursors for 5 preparing tea-based beverages.
Background of the Invention
Green tea is a popular beverage which has been consumed in China and Japan for many hundreds of years. Recently, extensive
10 laboratory research and epidemiologic studies have shown that compounds present in green tea (particularly catechins) may reduce the risk of a variety of illnesses. Furthermore, catechins have been shown to suppress accumulation of visceral fat and so may be useful in controlling bodyweight and bodyshape (see, for
15 example, T. Nagao et al., "Tea Catechins Suppress Accumulation of Body Fat in Humans", J. Oleo. Sci., 2001, 50(9), pp.717-728). These studies, along with the increasing complexity of the consumer's palate have led to growth in the consumption of green tea, even in markets (such as the USA and Western Europe) where
20 there is no tradition of green tea consumption.
Although, some of the health benefits of tea may be apparent at consumption rates as low as three cups per day (see, for example, U.Peters et al., "Does tea affect cardiovascular disease? A meta-
25 analysis.", American Journal of Epidemiology, 2001, 154, pp.495-503), many individuals do not even achieve this modest consumption rate on a long term basis. Furthermore, tea beverages are less convenient to prepare than beverages prepared from non-tea-based beverage precursors, such as instant coffee, owing to
30 the relatively slow rate of infusion of tea leaves and slow rate of dissolution of tea powders.

Thus we have recognised that there is a need to provide beverage precursor in a form which is both convenient for everyday use and which may allow a consumer to obtain the necessary intake of catechins from a fewer number of beverages than would need to be 5 prepared from conventional beverage precursors.
We have found that such a need may be met by providing beverage precursor in a specific amount and with a specific composition. We have also recognised that there is a need for a process 10 specifically adapted to manufacture such a beverage precursor.
Tests and Definitions
BEVERAGE
As used herein the term "beverage" refers to a substantially 15 aqueous drinkable composition suitable for human consumption.
BEVERAGE PRECURSOR
A beverage precursor is defined as a fabricated composition suitable for preparing a beverage. 20
As used herein, the term "packaged" means that the beverage precursor is contained within a sealed packet.
TEA MATERIAL
25 As used herein, the term "tea material" refers to dry material from the plant Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica. The material may have been subjected to a so-called "fermentation" step wherein it is oxidised by certain endogenous enzymes that are released during the early stages of
30 "black tea" manufacture. This oxidation may even be supplemented by the action of exogenous enzymes such as oxidases, laccases and peroxidases. Alternatively the material may have been partially

fermented ("oolong" tea) or substantially unfermented ("green tea").
The term "tea leaves and/or stem" refers to tea material that is 5 derived from the leaves and/or stem of the plant, and that has not been subjected to an extraction step (i.e., infusible tea material) . The term "tea extract' refers to tea material that has been extracted from tea leaves and/or stem, and which is soluble in boiling water.
10
TEA-BASED BEVERAGE
As used herein, the term "tea-based beverage" refers to a beverage comprising at least 0.01% by weight dissolved tea material.
15
FOOD-GRADE ADDITIVE
As used herein, the term "food-grade additive" refers to edible
material that is not derived from a plant of the species Camellia
sinensis.
20
CATECHINS
As used herein the term "catechins" is us^d as a generic term for catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate,
2 5 epigallocatechin gallate, and mixtures thereof.
DETERMINATION OF CATECHINS AND CAFFEINE IN TEA MATERIAL
The amounts of catechins and caffeine in tea material are
determined simultaneously by reverse-phase HPLC as follows:

Sample Preparation for Tea leaves and/or stem
I. Grind tea material using a Cyclotech™ 1093 sample mill {FOSS
Ltd, Warrington, Cheshire, UK) fitted with a 0.5 pm screen, until
a fine powder is achieved.
5 2. Weigh accurately approximately 200 mg of the ground tea material into an extraction tube, and record the mass.
3. Warm at least 20 ml of a methanol-water solution (70% v/v
methanol in distilled water) to 70°C.
4. Add 5 ml of the hot methanol-water solution to the extraction
10 tube. Gently mix the methanol-water and tea material on a vortex
mixer; place in a water bath at 70°C for 5 minutes; mix again and then place in a water bath at 70°C for a further 5 minutes.
5. Gently mix the methanol-water and tea material on a vortex
mixer again and then allow too cool for a 10 minutes at an air
15 temperature of 20°C.
6. Centrifuge the extraction tube at a relative centrifugal force (RCF) of 2900 g for 10 minutes.
7. The extraction tube should now contain a liquid supernatant on top of a plug of tea material. Carefully decant supernatant
20 into a clean graduated test tube.
8. Add 5 ml of the hot methanol-water solution to the plug in
the extraction tube. Gently mix the methanol-water and tea
material on a vortex mixer; place in a water bath at 70°C for 5
minutes; mix again and then place in a water bath at 70°C for a
25 further 5 minutes.
9. Gently mix the methanol-water and tea material on a vortex
mixer again and then allow too cool for a 10 minutes at an air
temperature of 20°C.
10. Centrifuge the extraction tube at a RCF of 2900 g for 10
30 minutes.
II. The extraction tube should now contain a liquid supernatant
on top of a plug of tea material. Carefully decant supernatant

into the graduated test tube containing the supernatant from step 7.
12. Make up the pooled supernatants to 10 ml with the methanol-water solution. 5 13. Add 1 ml of a solution of 2.5 mg/ml EDTA and 2.5 mg/ml ascorbic acid in distilled water to the graduated test tube.
14. Dilute 1 part of the pooled supernatant mixture with 4 parts
(by volume) of 10% acetonitrile stabiliser solution {10% v/v
acetonitrile, 0.25 mg/ml ascorbic acid and 0.25 mg/ml EDTA in
0 distilled water).
15. Decant the diluted pooled supernatant mixture into
microcentrifuge tubes and centrifuge in a bench top centrifuge at
a RCF of 14000 g for 10 minutes.
5 Sample Preparation for Tea extract
1. Weigh accurately approximately 190 mg of tea extract into a
glass vial.
2. Add the correct amount of 10% acetonitrile stabiliser solution
(10% v/v acetonitrile, 0.25 mg/ml ascorbic acid and 0.25 mg/ml
0 EDTA in distilled water) to give a final concentration of tea extract of 20 mg/ml.
3. Ensure that the tea extract is dissolved.
4. Dilute 1 part of the tea extract solution with 4 parts (by
volume) of 10% acetonitrile stabiliser solution (10% v/v
5 acetonitrile, 0.25 mg/ml ascorbic acid and 0.25 mg/ml EDTA in distilled water).
4. Decant the dilute tea extract solution into microcentrifuge tubes and centrifuge at a RCF of 14000 g for 10 minutes.

HPLC Analysis conditions
Column: Luna Phenyl hexyl 5ji, 250 x 4.60 mm
Flow rate: 1 ml/min
Oven temperature: 30 °C
Solvents: A: 2% acetic acid in acetonitrile
B: 2% acetic acid and 0.02 mg/ml EDTA in water
Injection volume: 10 ^ll
10

15

Gradient:
Time % Solvent A % Solvent B Step
0 to 10 min 5 95 Isocratic
10 to 40 min 5-18 95 - 85 Linear gradien
40 to 50 min 18 82 Isocratic
50 to 55 min 50 50 Wash
55 to 75 min 5 95 Isocratic

Quantification: Peak area relative to a calibration curve 20 constructed daily. Calibration curve is constructed from caffeine and the concentration of catechins is calculated using the relative response factors of the individual catechins to caffeine (from the ISO catechin method - ISO/CD 14502-2). Individual caffeine standards (Sigma, Poole, Dorset, UK) are used as peak 25 identification markers.

30

DETERMINATION OF CATECHINS AND CAFFEINE IN A BEVERAGE PRODUCED BY
CONTACTING BEVERAGE PRECURSOR WITH 250 ml WATER AT 90°C FOR 2
MINUTES
The amounts of catechins and caffeine delivered by a beverage
precursor are determined simultaneously by reverse-phase HPLC as
follows:

Sample Preparation
1. For beverage precursor contained in an infusion package, the
whole infusion package is placed in a 500 ml container. For
beverage precursor not in an infusion package, the beverage
5 precursor is removed from any package and placed in a 500 ml container.
2. 1 litre of deionised water is then brought to boiling and 250
g immediately added to the 500 ml container.
3. The container is stored at an air temperature of 20°C and the
0 beverage precursor is allowed to statically infuse/dissolve in
the water.
4. After 2 minutes, remaining beverage precursor is removed from
the container. In the case of a beverage precursor contained in
an infusion package, the infusion package is simply removed from
5 the liquid in the container. In the case of beverage precursor not in an infusion package, the liquid is strained through muslin.
5. 9 ml of the liquid are then taken and 1.12 ml of acetonitrile
added, along with 1.12 ml of a solution of 2.5 mg/ml EDTA and 2.5
0 mg/ml ascorbic acid in distilled water.
6. The resulting solution is then decanted into microcentrifuge
tubes and centrifuged at a RCF of 14000 g for 10 minutes.
HPLC Analysis conditions 5 The HPLC analysis conditions are identical to those given above for the tea material.

Summary of the Invention
In a first aspect, the present invention provides a beverage precursor comprising tea material and food-grade additive, the beverage precursor being present in an amount wherein if the 5 beverage precursor is contacted with 250 ml water for 2 minutes at 90°C a beverage would be produced comprising catechins in an amount of between 0.05 and 2% by weight of the beverage.
The beverage precursor of the invention is provided in an amount 10 that allows for consumers to meet the daily intake of catechins required to achieve health benefits, whilst requiring shorter time to prepare a beverage and/or preparation of fewer beverages per day compared with conventional beverage precursors.
15 The efficiency of catechin delivery may be further improved if the beverage precursor is present in an amount wherein the contact of the beverage precursor with 250 ml water for 2 minutes at 9Q°C produces a beverage comprising catechins in an amount of at least 0.06% by weight of the beverage, more preferably at
20 least 0.07% and most preferably at least 0.08%. The efficiency of catechin delivery should not be too high, however, otherwise the taste and/or appearance of the beverage may be impaired. Therefore it is preferred that the beverage precursor is present in an amount wherein contact of the beverage precursor with 250
25 ml water for 2 minutes at 90°C produces a beverage comprising catechins in an amount of less than 1% by weight of the beverage, more preferably less than 0.5% and most preferably less than 0.2%.
30 The mass of beverage precursor required to deliver suitable amounts of catechins to a beverage will depend upon the catechin content of the beverage precursor and on the solubility of the

catechins in the aqueous medium used to prepare the beverage. It is preferred, however, that the mass of beverage precursor is at least 0.5 g, as smaller amounts are difficult to accurately portion and dose. More preferably the mass is at least 0.7 g, and 5 most preferably at least 0.9 g. Preferably also, the mass of beverage precursor is less than 5 g as larger amounts become inconvenient to store and/or handle. More preferably the mass is less than 4 g, most preferably less than 3 g.
10 In order to provide maximum rate of infusion and/or dissolution of the tea material, it is preferred that the tea material is particulate. Preferably also, at least 95% (more preferably from 98 to 100%) by weight of the particulate tea material has a maximum linear dimension of less than 2 mm. In particular, it is
15 preferred that at least 95% (more preferably from 98 to 100%) by weight of the particulate tea material has a mesh size below 9 (i.e. passes through a Tyler Mesh of No. 9).
Green tea contains a higher level of catechins than semi-20 fermented tea or fermented tea and so it is preferred that the tea material comprises green tea material. More preferably the tea material comprises at least 75% by weight green tea material, most preferably from 90 to 100%.
25 The tea material preferably comprises a high level of catechins, thus it is preferred that the tea material comprises at least 10% catechins by weight of the tea material, more preferably at least 12% and most preferably at least 13%. It is also preferred, however, that the tea material comprises further compounds that
30 deliver the taste and benefits of tea and so it is preferred that the level of catechins in the tea material is less than 90% by

weight of the tea material, more preferably less than 70% and most preferably less than 30%. These further compounds include theaflavins, thearubigins, gallic acid, theanine, caffeine, quinic acid, oxalic acid, potassium ions, sodium ions, magnesium 5 ions, aluminium ions, sucrose, glucose, maltose, fructose, pectin, or mixtures thereof.
Caffeine is particularly preferred as it has been shown to assist in body management, especially in weight control and/or control
10 of body shape. Thus it is preferred that the tea material comprises caffeine in an amount of at least 1% by weight of the tea material, more preferably at least 2% and most preferably at least 3%. Too much caffeine, however, may result in an unpalatable beverage and/or unwanted physiological effects. Thus
15 it is also preferred that the tea material comprises less than 25% caffeine by weight of the tea material, more preferably less than 15% and most preferably less than 7%.
To provide maximum benefit from the catechins and caffeine in
20 terms of body management, it is preferred that the amount of
beverage precursor is such that the beverage produced by
contacting the beverage precursor with 250 ml water for 2 minutes
at 90°C, comprises caffeine in an amount of between 0.005 and
0.5% by weight of the beverage, more preferably between 0.01 and
25 0.2% and most preferably between 0.015 and 0.1%. Preferably also,
the amount of beverage precursor is such that the beverage
produced by contacting the beverage precursor with 250 ml water
for 2 minutes at 90°C has a weight ratio of catechins to caffeine
of less than 6:1, more preferably in the range 4.9:1 to 1:1, most
30 preferably between 4.5:1 and 2:1.

The beverage precursor of the present invention comprises food grade additive. The presence of the food-grade additive may help in providing high efficiency of catechin delivery to a beverage. This is because the food-grade additive may help to separate the 5 tea material and thus allow for increased rate of infusion and/or dissolution of the tea material. The food grade additive may additionally or alternatively help to mask the bitter taste associated with catechins. Thus it is preferred that the beverage precursor comprises tea material and food-grade additive in a
10 weight ratio of less than 100:1, more preferably less than 50:1 and most preferably less than 30:1. However, in order to maximise the benefits and taste provided by the tea material, it is preferred that the weight ratio of tea material to food-grade additive in the precursor is at least 1:2, more preferably at
15 least 2:1 and most preferably at least 5:1.
The ability of the food-grade additive to separate the tea material and thus allow for increased rate of infusion and/or dissolution of the tea material is enhanced when the food-grade
20 additive is particulate. Thus it is preferred that the food-grade additive is particulate. Preferably also, at least 95% (more preferably from 98 to 100%) by weight of the food-grade additive has a maximum linear dimension of less than 2 mm. In particular, it is preferred that at least 95% (more preferably from 98 to
25 100%) by weight of the food-grade additive has a mesh size below 9 (i.e. passes through a Tyler Mesh of No. 9).
The food-grade additive may be any edible material and may, for example, comprise saccharide (including sugars, oligosaccharides 30 and/or polysaccharides), salt, sweetener (including artificial sweeteners such as aspartame, sucralose, and/or acesulfame K), protein, milk powder, food acid (and/or a salt thereof), flavour

or a mixture thereof. Particularly preferred are sugars, oligosaccharide, sweetener, salt and mixtures thereof, owing to their ability to mask the bitterness of catechins.
5 Suitable flavours include natural and synthetic fruit flavours, and/or natural or synthetic herb flavours. Examples of fruit flavours include apple, peach, pear, lemon, lime, mandarin, grapefruit, cranberry, orange, strawberry, grape, kiwi, pineapple, passion fruit, mango, guava, raspberry and cherry.
10 Examples of herb flavours include jasmine, chamomile, rose, mint,
hawthorn, chrysanthemum, osmanthus, hibiscus, elderflower and
verbena. Surprisingly, we have found that pineapple flavour
(natural or synthetic) is particularly effective at masking the
bitterness of catechins, therefore it is particularly preferred
15 that the flavour comprises pineapple flavour. The pineapple flavour may be natural or synthetic. Preferably the pineapple flavour comprises 2-propenyl hexanoate.
The food-grade additive may additionally or alternatively 20 comprise a weight management active. Suitable actives include biotin, pantothenic acid (vitamin B5), vitamin B6, niacin, magnesium, verba mate extract, guarana extract, hydroxycitric acid and mixtures thereof.
25 The beverage precursor is preferably packaged in the said amount. The packet may be any suitable food-grade package.
In one embodiment the packet is water-resistant. Suitable water-resistant materials are known in the art and include foil, waxed-30 paper and laminate materials. In this embodiment, the beverage precursor is removed from the packet in order to prepare a

beverage. This embodiment is particularly preferred when the tea material is substantially free from tea leaf and/or stem. For example, the tea material may comprise at least 95% tea extract by weight of the tea material, more preferably at least 98% and 5 most preferably from 99.5 to 100%.
In another embodiment the package is an infusion package. This embodiment is especially convenient when the tea material comprises tea leaf and/or stem. For an infusion package, the 10 packet is of porous material. The porous material can be any material that is suitable for enabling water to infuse within the packet without allowing any insoluble contents to leave the packet, for example filter paper, nylon mesh, gauze, muslin, nonwoven fabric or some other similar material or fabric.
15
The use of tea leaf and/or stem in the tea material is particularly preferred as tea leaf and/or stem is not produced with the intensive processing such as is involved in manufacture of tea extract. As a result, tea leaf and/or stem has a more 2 0 natural flavour and comprises a wider range of natural tea components than refined forms of tea material. Therefore, in a preferred embodiment, the tea material comprises tea leaf and/or stem in an amount of at least 90% by weight of the tea material, more preferably at least 95% and most preferably from 98 to 100%.
25
The tea leaf and/or stem is preferably green tea leaf and/or stem. Preferably also, the tea leaf and/or stem comprises catechins in an amount of at least 10% by weight of the leaf and/or stem, more preferably at least 12% and most between 13 and 30 25%.

Of the two varieties of the tea plant Camellia sinensis, the variety Camellia sinensis var. assamica typically has the highest level of catechins. Furthermore, var. assamica is relatively rich in certain non-flavanol actives, such as the amino acid theanine. 5 However, because catechins have a large influence on the bitterness and astringency of tea infusions, var. assamica is conventionally considered unsuitable for use in green tea production (see, for example, "Tea: Cultivation to Consumption", K.C. Willson and M.N. Clifford (Eds), 1st Edn, 1992, Chapman &
10 Hall (London), Chapter 13, p. 414). We have found, however, that var. assamica is particularly suitable for providing the tea material of the present invention, especially as the food-grade additive may help to mask the bitterness of the catechins. Thus it is preferred that the tea leaf and/or stem comprises at least
15 90% by weight of material from Camellia sinensis var. assamica, more preferably at least 95% and most preferably from 98 to 100%.
Conventional manufacture of tea leaf and/or stem involves a maceration step. Maceration involves wounding the leaves and/or
2 0 stem prior to drying. The wounding is usually affected by rolling and/or crushing the leaves and/or stem i.e. to break down the plant tissue structure. In order to maximise this wounding and the amount of catechins released by the tea material, it is preferred that tea leaves and/or stem used in the beverage
25 precursor of the present invention have been produced by a process wherein fresh tea leaves and/or stem are macerated by passing through a cutting machine. Most preferred is that the tea leaf and/or stem has been macerated using a CTC process. "CTC" comes from the words "crush, tear and curl". CTC machines and
30 processes are well-known to those skilled in the art (see, for example, "Tea: Cultivation to Consumption', K.C. Willson and M.N. Clifford (Eds), 1st Edn, 1992, Chapman & Hall (London), Chapter

14, pp. 483-485). Even more preferred is maceration using a combination of a rotorvane and CTC process. Rotorvanes are also well-known to those skilled in the art and are also described in Chapter 14 of "Tea: Cultivation to Consumption" (especially pp. 5 486-487). Maceration with the combination of rotorvane and CTC processes results in good catechin delivery and provides the tea material in a granular form which is especially convenient for combining with food-grade additive. A particularly effective process involves macerating the tea leaf and/or stem with a 10 rotorvane followed by two passes through a CTC process.
The tea material may comprise a mixture of tea leaves and/or stem with tea extract.
15 The beverage precursor is preferably dry. In particular, it is preferred that the beverage precursor comprises less than 15% water by weight of the beverage precursor, more preferably less than 10% and most preferably from 5 to 0.1%.
2 0 In a further aspect, the present invention provides a method of manufacturing a beverage comprising contacting the beverage precursor with an aqueous medium. Suitable amounts of aqueous medium range from 50 g to 1000 g, more preferably 150 g to 500 g, most preferably 175 g to 300 g. The aqueous medium preferably
25 comprises at least 90% water by weight of the aqueous medium, more preferably at least 98%, most preferably from 99.8 to 100%.
The beverage precursor of this invention and/or the beverage may
be used as a medicament or in the preparation of a medicament. In
30 particular, the beverage precursor and/or beverage may be used to
provide any of the benefits associated with consumption of

catechins such as treating and/or preventing cancer; and/or treating and/or preventing cardio-vascular disease. It is particularly preferred to use the beverage precursor and/or beverage for controlling the bodyweight and/or shape of an 5 individual. For example, the beverage precursor or beverage may be used in a method of providing at least one of these benefits to an individual, the method comprising administering to the individual the beverage. Preferably the beverage is administered orally.
10 In a still further aspect, the present invention provides a process for manufacturing a beverage precursor comprising the steps of:
a) providing fresh tea leaf and/or stem; then
b) heat-treating the fresh leaf and/or stem to arrest 15 enzyme action; then

c) macerating the fresh leaf and/or stem with a rotorvane and at least one CTC process,; then
d) drying the macerated leaf and/or stem; then
e) optionally sorting the dried macerated leaf and/or stem
20 according to particle size; and
f) combining the macerated leaf and/or stem with food-
grade additive, preferably particulate food-grade additive.
The process is preferably used to manufacture the beverage 25 precursor of the first aspect of the invention.

Detailed Description
The present invention will be further described with reference to the following examples.
5 EXAMPLE 1
Fresh tea leaf {two leaves and a bud) from Camellia sinensis var. assamica was harvested from fields in Kenya. The fresh leaf has a moisture content of 76-80% by weight. The fresh leaf was then air-dried to a leaf moisture content of 75 (±1)%. The leaf was
10 then steamed for 60 seconds at a temperature of 96°C to inactivate any endogenous enzymes and thus prevent fermentation. The moisture content of the steamed leaves was then reduced to 67 (±1) % by passing the leaf through two hot air drum driers in series followed by a vibratory bed hot air drier.
15
Leaf at the end of the vibratory bed was cooled to room temperature (~25°C) and then fed to a rotorvane. Macerated leaf from the rotorvane was then fed through two CTC machines in series. After the CTC processing, the macerated leaf was dried in
2 0 a fluid bed drier to a moisture content of below 3%.
Fibres and the secondaries were then removed from the tea leaf and the leaf sieved. The sorted leaf had a size range of -10+40 mesh (Tyler), a content of catechins of 13.3% by weight and a 25 caffeine content of 2.9% by weight.
The tea leaf was then blended with a flavour composition, dosed into pyramid tea bags and the tea bags sealed. Each tea bag contained 1.9 g of tea leaf and 0.2 g of the flavour composition. 30 The flavour composition was a granular mixture of maltodextrin (carrier) with pineapple and hibiscus aroma. The pineapple aroma comprised 2-propenyl hexanoate.

Infusion of a tea bag in 250 ml water at 90°C for 2 mins produced a beverage with a content of catechins of 0.082% by weight and a caffeine content of 0.020% by weight.
5 EXAMPLE 2
Tea bags were made using the same process as that described in Example 1 except that the way in which the tea leaf was macerated was varied. For Test A, maceration consisted of passing the leaf through three CTC machines in series; for Test B, maceration
0 consisted of passing the leaf through two CTC machines in series and for Test C the leaf was macerated as in Example 1, i.e. by passing the fresh leaf through a rotorvane and then two CTC machines in series.
5 Table 1 shows the appearance of the leaf for each of Tests A, B and C. Also shown in Table 1 is the infusion performance in terms of total solids solubilised when a tea bag is infused under identical conditions for each of Tests A, B and C.

0

Test A (3xCTC) Test B (2xCTC) Test C (Rotorvane + 2*CTC)
Leaf Appearance dusty / open dusty / open granular
Total soluble solids (mg / 1) 3.4 3.9 4.0

- 19 -
CIAIMS
1, A beverage precursor having a mass of from 0.5 to 5 g and
comprising tea material, wherein the tea material comprises
green tea leaf and/or stem;
5 characterised in that the beverage precursor also comprises
food grade additive and is packaged in an infusion package
in an amount wherein contact of the beverage precursor with
N250 ml water for 2 minutes at 90°C produces a beverage
comprising catechins in an amount of between 0.05% and 2% by
10 weight of the beverage.
2, A beverage precursor according to claim 1 wherein the tea
material comprises catechins in an amount of between 10 and
90% by weight of the tea material.
15
3, A beverage precursor according to claim 1 or claim 2 wherein
the tea material comprises caffeine in an amount of between
1 and 25% by weight of the tea material.
20 4. A beverage precursor according to any one of the , preceding claims wherein the weight ratio of tea material to food-grade additive is from 1:2 to 100:1.
5. A beverage precursor according to any one of the preceding
25 claims wherein the food-grade additive is particulate.
6. A beverage precursor according to any one of the preceding
claims wherein the food-grade additive comprises saccharide,
salt, sweetener, protein, milk powder, food acid, flavour or
30 a mixture thereof.

7. A beverage precursor according -to any one of the preceding
claims wherein the tea leaf and/or stem comprises catechins
in an amount of at least 10% by weight of the leaf and/or
stem.
5
8. A beverage precursor according to claim 1 wherein the tea
leaf and/or stem comprises at least 90% by weight of
material from Camellia sinensis var. assamica.
10 9. A beverage precursor according to any one of the preceding claims wherein the tea leaf and/or stem has been macerated using a CTC process.
10. A beverage precursor according to claim 9 wherein the tea
15 leaf and/or stem has been macerated with a combination of a
rotorvane and CTC process.
11. A beverage precursor according to claim 10 wherein the tea
leaf and/or stem has been macerated with a rotorvane
20 followed by two passes through a CTC process.
12. A beverage precursor according to any one of the preceding
claims wherein the tea material comprises tea leaf and/or
stem in an amount of at least 90% by weight of the tea
25 material.
13. A beverage precursor according to any one of the preceding
claims wherein the tea material additionally comprises tea
extract,
30
14. A method of manufacturing a beverage comprising contacting a beverage precursor according to, any one of the preceding claims with an aqueous medium.

15. Use of a beverage precursor according to any one of claims 1
to 13 for the management of the bodyweight and/or shape of
an individual.
5
16. A process for manufacturing a beverage precursor comprising
the steps of:
a) providing fresh tea leaf and/or stem; then
v b) heat-treating the fresh leaf and/or stem to arrest
10 enzyme action; then
c) macerating the fresh leaf and/or stem with a rotorvane and at least one CTC process/; then
d) drying the macerated leaf and/or stem; then
e) optionally sorting the dried macerated leaf and/or stem
15 according to particle size; and
f) combining the macerated leaf and/or stem with food-grade
additive, preferably particulate food-grade additive.
17. A process according to claim 16 wherein the tea leaf and/or
20 stem comprises at least 90% by weight of material from
Cameliia sinensis var. assamica.
18. A process according to claim 16 or 17 wherein step (c)
involves passing the fresh leaf and/or stem through the
25 rotorvane to produce partially macerated leaf and/or stem and then passing the partially macerated leaf and/or stem through the at least one CTC process.
19. A process according to claim 18 wherein the at least one CTC
30 process consists of two CTC processes.

- 22 -
20. A process according to any one of claims 16 to 19 wherein the process comprises the additional step of packaging the beverage precursor, preferably in an infusion package.

Dated this 14th day of January 2009

HINDUSTAN UNILEVER LIMITED
(S. Venkatramani) Head of Patent Group, India

BEVERAGE PRECURSOR AND PROCESS FOR THE MANUFACTURE THEREOF

Documents:

Inventors:

PCT Conventions: