WO2006012238A2 - Green tea formulations and methods of preparation - Google Patents
Green tea formulations and methods of preparation Download PDFInfo
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- WO2006012238A2 WO2006012238A2 PCT/US2005/022328 US2005022328W WO2006012238A2 WO 2006012238 A2 WO2006012238 A2 WO 2006012238A2 US 2005022328 W US2005022328 W US 2005022328W WO 2006012238 A2 WO2006012238 A2 WO 2006012238A2
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- green tea
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
Definitions
- the present invention relates to formulations derived from the green tea plant camellia sinensis, and to methods for the preparation thereof. Accordingly, the present invention involves the fields of botany, chemistry, and nutraceuticals.
- Leaves of the plant camellia sinensis have long been used in order to make beverages known as "tea".
- a variety of specific teas have been produced from this plant, such as white tea, green tea, oolong tea, and black tea, each depending on the type and degree of post harvest processing to which the leaves are subjected.
- the preparation of leaves for white and green teas include only the steaming and drying of leaf and bud.
- leaves used to make oolong and black teas are typically withered, steamed and then fermented or oxidized to a selected degree.
- green tea and white tea are the least processed
- black tea leaves are the most processed
- oolong tea leaves receive an intermediate degree of processing.
- the basic process of making a tea beverage typically entails brewing, steeping, or infusing the prepared leaves in hot water.
- the basic process described entails treating macerated green tea leaves with tannase, and then fermenting in the presence of a sufficient amount hydrogen peroxide to activate endogenous peroxidases and oxidize gallic acid and other tannase- liberated elements. The mixture is then dried.
- tea catechins The active constituents of green tea are believed to be the polyphenols, commonly known as tea catechins.
- the major tea catechins are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC).
- EGCG epigallocatechin gallate
- ECG epicatechin gallate
- EC epicatechin
- U.S. Patent No. 4,613,672 to Hara discloses processes for the production of tea catechins.
- Specific catechins such as epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate may be produced by extracting tea leaves with hot water or an aqueous solution of methanol, ethanol, or acetone, washing the extract containing solution with chloroform, transferring the washed solution into an organic solvent, removing the solution and then passing it through a reversed phase column in the presence of an eluting solution.
- camellia sinensis extracts that have good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and does not require heating or organic solvents, or chemicals, and products made therefrom having such properties continue to be sought.
- the present invention provides a method of preparing a green tea extract which results in an extract composition having at least some, if not all, of the following characteristics: a) a natural green color provided by a green tea chlorophyll content of from about 0.1% w/w to about 5.0% w/w; b) a total polyphenol content of from about 15% w/w to about 95% w/w; c) a total free amino acid content of from about 0.1% w/w to about 15% w/w; and d) solubility in both hot and cold water.
- the green tea chlorophyll content may be from about 0.5% w/w to about 4.0 % w/w.
- the green tea polyphenols content may be from about 20% w/w to about 90% w/w.
- the green tea EGCG content may be from 1% w/w to 85% w/w.
- the amino acid content may be from about 0.5% w/w to about 10% w/w.
- the amino acids may include at least one member selected from the group consisting essentially of: theanine, glutamic acid, arginine, aspartic acid, glutamine, serine, threonine, alanine, asparagines, lysine, phenylalanine, valine, and mixtures thereof.
- theanine content may be from about 0.1% w/w to 10% w/w.
- Tea products made using such an extract have been found to be optically pleasing and have a well received natural green tea taste and organoleptic properties. Additionally, tea products made from the extract provide a significant dose of polyphenols, as well as other positive health benefit imparting agents, such as amino acids, L-theanine, tannins, caffeine, and various minerals, vitamins, proteins, and soluble fibers.
- the method of the present invention may include the steps of: a) providing a quantity of fresh green tea leaves; b) reducing the leaves to leaf fragments; c) combining the quantity of crushed leaves with an amount of cold water having a temperature of about 25 0 C or less, that is sufficient to provide a mixture of leaves and water having a ratio of from about 1:0.01 to about 1:40 (w/w); d) pulverizing the leaves in the mixture of leaves and water and maintaining said mixture for an amount of time sufficient to allow release of intracellular material from the tea leaf cells into the water to create an aqueous extract component, and a leaf residue component; and e) removing the leaf residue component from the aqueous extract component.
- a temperature condition of about 50 0 C or less may be controlled throughout the extraction process. Additional steps may be taken before or after the extraction process in order to inactivate the enzyme existing in the fresh green tea leaves.
- the inactivation process may be conducted on either the fresh green tea leaves or the prepared green tea extracts by using steam, microwave, or instantaneous heat.
- the method may further comprise drying the aqueous extract to a solid or semi-solid state.
- the extract may be dried into a powder form.
- One or more excipients, such as binders and stabilizers may be added to the extract.
- one or more positive health benefit imparting agents may be added to the extract to provide additional desired therapeutic effects.
- the fresh green tea leaves and cold water are to be used, and that no heat is to be added during the entire extraction process of the present invention and a that temperature of about 50 0 C or less is maintained throughout the extraction process. In this way, the good natural color, fresh flavor, and organoleptic properties of the green tea plant are preserved and provided to a product made with the extract. Additionally, polyphenol concentration remains high, and the resultant extract is soluble in both hot and cold water.
- the fresh green tea leaves provided and used have been harvested from the green tea plant camellia sinensis, which are non-fermented or very slightly fermented. In some aspects, the leaves may be used for less than 48 hours after harvested.
- the quantity of green tea leaves is mixed with an amount of the cold water.
- the amount of the cold water used to form the leaf and water mixture may be an amount that suitably provides a leaf to water ratio of from about 1:0.01 to about 1:40 (w/w). In one aspect, the ratio may be about 1:1 to 1:30 (w/w). In another aspect, the ratio may be about 1:5-1:20 (w/w).
- Such quantities have been known to yield a green tea extract at a ratio of from about 0.01:1 to about 40:1 with the quantity of green tea leaves provided. In one aspect, the ratio of green tea leaves provided to tea extract obtained by the present method may be about 1:1 to 30:1. In a detailed aspect, the ratio of green tea leaves provided to tea extract obtained by the present method may be about 5:1 to 20:1.
- the green tea leaves of the leaf and water mixture are pulverized in order to release the intracellular material containing the beneficial or therapeutic substances from the tea leaf cells, and form an aqueous component containing such materials, and a leaf residue component.
- a step typically results in the rupture of at least about 75% of all green tea leaf cells.
- the amount of cells ruptured may be from about 80% to about 99% of all green tea leaf cells are ruptured.
- at least about 99% of all green tea leaf cells are ruptured. Rupturing of the leave's cellular material is important in order to release the intracellular elements into the water component of the extract.
- the remaining leaf cell residue is removed from the aqueous mixture.
- suitable mechanism for effecting such removal including centrifugation, super centrifugation, filtration, ultra filtration, etc.
- the method of the present invention may include the step of sterilizing, either the plant material once received, or the final extract form, or an intermediate extract form.
- sterilization may be accomplished with steam or radiation.
- the green tea extracts from this invention can be applied to food, functional food, beverage, functional beverage, tea and coffee beverage, dairy products, dietary supplements, nutraceuticals, pharmaceuticals, cosmetics, skin care, oral care, personal care and dermatological products.
- formulation and “composition” may be used interchangeably and refer to a combination of elements that is presented together for a given purpose. Such terms are well known to those of ordinary skill in the art.
- green tea has been traditionally used to refer to a hot beverage that is created by infusing, steeping, or brewing leaves from the plant camellia sinensis.
- green tea has also been used to refer to the camellia sinensis plant itself, for example “green tea plant”, and has further been used to refer to products derived from such plant.
- green tea refers to an item or product that contains one or more elements having the camellia sinensis plant as the source thereof.
- green tea extracts For example
- green tea beverages would all be items or products that include one or more elements derived from the camellia sinensis plant. Therefore, all such phrases would fall within the definition of "green tea” as used herein.
- cold refers to a temperature that is less than temperatures typically used in traditional green tea extraction processes, such as steeping, infusing, brewing, etc. However, in some aspects, “cold” may refer to a temperature of about 50 0 C or less. In another aspect, the temperature may be about 25°C or less. In a further aspect, the temperature may be from about O 0 C to about 45 0 C. As used herein, “leaves” refers to not only the leaves of a plant, but also to other parts that may be harvested and used for the same purpose as the leaves.
- the leaves may include not only the leaves, but also the buds. Additional portions of various plants may equally provide a desired characteristic as that provided by a leaf, such as bark, roots, stem, cones, fruit, thistle, etc. Those of ordinary skill in the art will be able to suitably identify specific portions of a given plant that could be used to provide the same aspects for which the leaves are sought, such as being a source for a certain chemical substance.
- freshness refers to leaves that are harvested from a green tea plant camellia sinensis, which are non-fermented or very lightly fermented when they are used in the present invention.
- pulse refers to a process of physically acting on plant tissue in a manner that ruptures plant cells and allows for the release of intracellular material therefrom.
- polyphenols refers to catechins from a camellia sinensis plant.
- the green tea polyphenols are composed of six kinds of catechins and its derivatives.
- EGCG is the largest in content and next to this are EGC, EGC and EC in the decreasing order in amount.
- Gallocatechin (GC) and catechins (C) are usually minor components.
- excipients refers to one or more agents that can be combined with a green tea extract in order to provide specifically desired physical or chemical properties, such as improved stability, flow, and lubrication, etc.
- Various materials are known as excipients in both the pharmaceutical and food industries.
- carrier inert carrier
- pharmaceutically acceptable carrier may be used interchangeably and refer to an inert carrier which may be combined with a green tea extract in order to provide a desired formulation form.
- fruit extract refers to an extract from a plant, tree, bush, shrub, or other botanical organism other than from camellia sinensis, which may be used to impart a positive health benefit when administered to a subject. Similar respective meanings apply to the terms “fruit extract” and “vegetable extract” in that such terms refer to positive health benefit imparting extracts obtained from various commonly known botanical organisms classified as “fruits” or “vegetables” and does not include extracts obtained from the camellia sinensis plant.
- an effective amount refers to an amount of the specified constituent that is effective in attaining the purpose for which the constituent is provided. Therefore, an effective amount of a carrier would be an amount suitable for accepting a green tea extract and then providing a specified formulation, such as a tablet, granule, powder, etc. Concentrations, amounts, solubilities, and other numerical data may be presented herein in a range format. It is to be understood that such range format is used merely for convenience and brevity and should be interpreted flexibly to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited.
- a concentration range of 1 to 5 should be interpreted to include not only the explicitly recited limits of 1 and 5, but also to include individual values such as 2, 7, 3.6, 4.2, and sub-ranges such as 1-2.5, 1.8-3.2, 2.6-4.9, etc. This interpretation should apply regardless of the breadth of the range or the characteristic being described, and also applies to open-ended ranges reciting only one end point, such as "greater than 25,” or "less than 10".
- the present invention provides green tea extract formulations containing certain desirable properties and methods for the making thereof.
- the green tea formulations are generally prepared in a manner that preserves and enhances the natural color, odor, taste, and other organoleptic properties of fresh green tea. Additionally, the formulations are typically prepared so as to contain mostly, if not all, natural ingredients, and to have a high polyphenol content. Further, the formulations are typically soluble in both hot and cold water.
- the present invention provides a green tea extract having at least one or more, if not all, of the following characteristics: a) a natural green color provided by a green tea chlorophyll content of from about 0.1% w/w to about 5.0% w/w; b) a total polyphenol content of from about 15% w/w to about 95% w/w; c) a total free amino acid content of from about 0.1% w/w to about 15% w/w; and d) solubility in both hot and cold water.
- the natural green color is provided by the unoxidized green tea chlorophyll content of the extract.
- the preparation of oolong and black teas requires the fermentation of green tea leaves, which oxidizes the chlorophyll in the leaves and causes the color of beverages and extracts prepared therefrom to be brown, tan, or red.
- the green tea extract of the present invention retains active chlorophyll content of from about 0.05% w/w to about 8% w/w that imparts a green to green-yellow color.
- the amount of active chlorophyll may be from about 0.1% w/w to about 5.0% w/w of the extract.
- the active chlorophyll content may be from about 0.5% w/w to about 4% w/w of the extract. In a further aspect, the chlorophyll content may be from about 0.5% w/w to about 3.0 % w/w.
- polyphenols have recently been discovered to have a number of desirable positive health benefits, particularly in preventing or treating various chronic conditions, such as cancer and atherosclerosis. Accordingly, it has been recognized as desirable to provide a green tea extract with high polyphenol content.
- Many processes of extraction are known which target only the polyphenols for removal from a green tea plant by using organic solvents and chemicals. While the present extraction method is capable of obtaining an extract with high polyphenol content, its purpose is not to target and extract polyphenols only, but rather to provide an extract that includes many beneficial nutrients naturally existing in green tea leaves.
- such an extract can be obtained using a solvent-free cold water extraction process, and can in some aspects, be used to prepare a green tea product that has the visual, taste, and organoleptic characteristics recited herein.
- a green tea extract having a polyphenol content of from about 15% w/w to about 95% w/w may be obtained using the methods recited herein.
- the polyphenol content may be from about 20% w/w to about 90% w/w.
- the polyphenol content may be from about 25% w/w to about 85% w/w.
- the polyphenol content of the extract may be recited by total polyphenol content provided by an extract when used to prepare a single serving of a food or beverage item, for example, an 8 oz. tea beverage.
- the amount may be sufficient to provide a single serving of a food or beverage item with at least about 100 mg of polyphenols.
- the amount of polyphenols may be at least about 300 mg.
- the amount of polyphenols may be at least about 600 mg.
- EGCG has the most potent antioxidative activity. Accordingly, in one aspect of the present invention, a green tea extract having an EGCG content of from about 1% w/w to about 85% w/w may be obtained using the methods recited herein. In another aspect, the EGCG content may be from about 3% w/w to about 80% w/w. In yet another aspect, the EGCG content may be from about 5% w/w to about 75% w/w. Alternatively, the EGCG content of the extract may be recited by EGCG content provided by an extract when used to prepare a single serving of a food or beverage item, for example, an 8 oz. tea beverage.
- the amount may be sufficient to provide a single serving of a food or beverage item with at least about 50 mg of EGCG. In another aspect, the amount of EGCG may be at least about 150 mg. In yet another aspect, the amount of EGCG may be at least about 300 mg.
- the green tea extract of the present invention may be prepared so as to have a sufficient amount of such amino acids as to impart a natural green tea taste to a beverage or food item to which it is incorporated.
- the amount of amino acids may be from about 0.1% w/w to about 15% w/w of the extract.
- the amount of amino acids may be from about 0.5% to about 10% of the extract.
- theanine content may be from about 0.1% w/w to 10% w/w.
- the amount of theanine may be from about 0.5% w/w to about 8% w/w of the extract.
- the amount of theanine may be from about 1% to about 6% of the extract.
- the green tea extract may be soluble in both cold and hot water, and therefore may be used to create a variety of green tea products and other beverages, as well as be convenient for use in a number of dietary supplement and food items.
- the method of the present invention is one that allows the production of a green tea extract formulation having one or more of the characteristics as recited herein.
- the first step is to harvest tea leaves from a green tea plant and to begin the extraction process using the leaves, which are non-fermented or very slightly fermented. It has been found that by using the fresh tea leaves of this type, that many of the desired characteristics, such as natural green tea taste, color, and polyphenol content are substantially improved.
- the temperature of the cold water may vary, in some aspects, it may be less than about 25°C. In another aspect, the water temperature may be from about 0 0 C to about 2O 0 C. In yet another aspect, the water temperature may be from about 0 0 C to about 15°C. In a further aspect, the water temperature may be from about 0 0 C to about 1O 0 C.
- the temperature may be less than about 25°C.
- the amount of water with which the quantity of leaves is mixed may also vary.
- the quantity of leaves may be mixed with an amount of water, which is sufficient to provide a ratio of from about 1:0.01 to about 1:40 (w/w).
- the ratio may be from about 1 : 1 to about 1:30.
- the ratio may be about 1:5 to about 1:20.
- the leaves of the mixture are then pulverized, in order to raptured the cells of the tea leaves, and the mixture is maintained for an amount of time sufficient to release intracellular material from the leaves into the water and create an aqueous extract component and a leaf residue component.
- any method of pulverizing which physically raptures the tea leaf cells such as homogenizing, milling, grinding, chopping, blending, cutting, tearing, etc., may be used.
- a number of specific devices that may be suitably used to pulverized the tea leaves in the leaf and water mixture will be recognized by those of ordinary skill in the art, such as homogenizer, colloidal mills, stone mills, ball mills or tangential fluid energy mills.
- the leaves in the leaf and water mixture may be subjected to various degrees of pulverization.
- at least about 75% of all green tea leaf cells may be ruptured.
- at least about 80% to about 99% of all green tea leaf cells may be ruptured.
- at least about 99% of all green tea leaf cells may be ruptured.
- the process may be conducted so that the quantity of green tea leaves used provides an amount of green tea extract in a ratio of from about 0.01:1 to about 40:1 (w/w).
- the ratio of leaves provided to extract obtained may be from about l:l to about 30:l.
- the ratio maybe about 5:1 to about 20:l.
- the leaf residue component may be removed or separated from the aqueous extract component, and the aqueous extract component may then be collected.
- the leaf residue component may be physically separated from the aqueous extract component, such as by centrifugation, super centrifugation, filtration, ultra filtration, etc., which do not require elevated temperatures, or any chemicals, such as solvents, etc.
- tea beverages created using the extract formulations of the present invention may also display a somewhat cloudy or opaque, visual characteristic.
- the green tea extracts of the present invention may be further processed in a manner sufficient to provide a clear tea beverage. It is to be noted that the fresh green tea leaves and cold water have been used and no heat is added during the entire extraction process of the present invention, and a temperature of about 50 0 C or less has been maintained throughout the extraction process.
- the aqueous extract component may be used in the formation of various products, or it may, optionally be further processed in order to create an extract formulation having desired characteristics.
- the aqueous extract may be dried into a solid or a semi-solid state, such as a powdered form. Any of the various well known drying techniques, such as freeze-drying, or spray drying may be used. Additionally, various excipients may be added to the extract, either before or after drying, which are required in order to provide a formulation with desired properties or forms, such as a powder, granule, tablet, capsule, etc.
- excipients that may be suitably added, such as fillers, binders, sweeteners, flavors and other ingredients. Nearly any excipients that are known for use in the preparation of oral dosage pharmaceutical products, or natural supplement products, can be used.
- excipients include without limitation, carbomer, carboxymethylcellulose sodium, cellulose, dextrin, dextrose, ethylcellulose, fructose, gelatin, guar gum, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, glucose, maltodextrin, mannitol, methylcellulose, microcrystalline cellulose, polymethacrylates, povidone, sorbitol, starches, sucrose, sugar, sucralose, stevia, and flavor agents.
- the additional process may be taken before or after the extraction process in order to inactivate the enzyme existing in the green tea leaves.
- the inactivation process may be conducted on the fresh green tea leaves by steam, microwave or instantaneous heat, or may be conducted on the prepared green tea extract instead of the fresh green tea leaves.
- a number of agents may be included in the extraction process and the formulation of the present invention in order to improve the stability thereof by decreasing degradation of polyphenols, chlorophyll, or other beneficial ingredients, provided by the green tea plant, such as L-theanine, tannins, vitamins, amino acids, minerals, proteins, and soluble fiber.
- the stabilizer may be an antioxidant.
- agents which may be used include without limitation, vitamin C, or its derivatives, vitamin E or its derivatives, grape seed and its extract, wine and fruit polyphenols, beta-carotene, co-enzyme Q- 10, alpha lipoic acid, N-acetyl cysteine, ascorbyl palmitate, butylhydroxinon, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), citric acid, calcium lactate, dodecyl gallate, erythorbic acid, fumaric acid, gallic acid, lactic acid, malic acid, magnesium lactate, octyl gallate, phosphoric acid, potassium citrate, potassium lactate, potassium tartrate, sodium ascorbate, sodium citrate, sodium erythobate, sodium lactate, sodium metabisulf ⁇ te, sodium phosphate, sodium tartrate.
- the antioxidant may be vitamin C or a vitamin C derivative, vitamin E or a vitamin E derivative, citric acid or its derivative, gallic acid or its derivative, and malic acid.
- one or more positive health benefit imparting agents may be combined with the green tea extract in order to produce a formulation with specifically desired therapeutic properties.
- positive health benefit imparting agents may be included as desired, such as vitamins, minerals, amino acids, proteins, and other herbal, fruit, and/or vegetable extract agents.
- vitamins either water soluble or oil soluble may be added.
- Water soluble vitamins specifically contemplated include without limitation, vitamin B 1 , B 2 , B 3 , B 5 , B 6 , Bi 2 , Bi 3 , B 15 , Bi 7 , biotin, choline, folic acid, inositol, para-aminobenzoic acid (PABA), vitamin C, and vitamin P. Additionally, oil soluble vitamins include, but are not limited to: vitamin A, vitamin D, vitamin E, and vitamin K.
- supplemental amino acids examples include without limitation: alanine, arginine, carnitine, gamma-aminobutyric acid (GABA), glutamine, glycine, histidine, lysine, methionine, N-acetyl cysteine, ornithine, phenylalanine, taurine, tyrosine, and valine.
- antioxidants examples include without limitation: vitamin C or its derivatives, vitamin E or its derivatives, grape seed or its extract, wine polyphenols or wine extract, fruit polyphenols, beta-carotene, noni extract and co-enzyme Q-IO, and mixture thereof.
- herbal extract agents examples include without limitation, Ginseng, Ginko Biloba, Dong Qui, Hawthorn Berry, St. John's Wort, Saw Palmetto, Kava Kava, Rose Hips, Echinacea, Licorice Root, Grape Seed, Chammomile, Sea Buckthorn, Aloe Vera, Cinnamon Bark, Cordyceps, Ho Shou Wu, Dandelion, Gynostemma, Mushroom, Notginseng, Dan Shen, Ginger, Garcinia, Guggulu, Sage, Barberry, Gokshura, Celery seed, psyllium seed husk, and mixtures thereof.
- fruit extracts examples include without limitation, Apple, Apricot,
- Banana Blueberry, Cranberry, Cherry, Fig, Grape, Grapefruits, Hawthorn Berry, Huckleberry, Kiwi, Kumquat, Lemon, Lime, Mango, Melon, Nectarine, Noni fruit, Orange, Papaya, Peach, Pear, Persimmon, Pineapple, Plum, Pomegranate, Raspberry, Strawberry, Tangerine, Watermelon.
- Examples of vegetable extracts include without limitation Artichoke, Avocado, Asparagus, Beans, Bell Pepper, Broccoli, Brussels Sprout, Cabbage, Cauliflower, Carrot, Celery, Cucumber, Eggplant, green bean, Lettuce, Onion, Parsley, Pea, Potato, Pumpkin, Radish, Radicchio, Rhubarb, Spinach, Tomato, Zucchini, and mixtures thereof.
- the enzymes in the tea leaves are inactivated.
- the steaming temperature is 90° ⁇ 5°C for up to 30 seconds.
- the steamed green tea leaves are immediately cooled with a cooler or ice, and cut and crushed.
- One kilogram of the crushed green tea leaves are initially mixed with 0.5 kg of iced purified water containing a pre-determined amount of selected antioxidants.
- the leaves are then pulverized using a high-pressure homogenizer with a continuous, multiple-feed in-line system, and the temperature of the system is controlled below 50 0 C, preferably 0-25 0 C, until at least 99% of all green tea leaf cells are ruptured and a homogenous mixture is obtained which includes an aqueous extract component and a leaf residue component.
- the mixture is then centrifuged by a refrigerated super- centrifuging machine to separate the green tea aqueous extract component from the leaf residue component. If necessary, the multiple pulverizing and centrifuging processes can be made.
- the obtained green tea extracts can be mixed with selected pharmaceutical/food excipients and other ingredients if necessary and freeze-dried.
- the green tea leave residues can be kept and further processed as green tea fiber.
- Fresh green tea leaves were picked from tea plant, and reduced in size. Approximately one kilogram of the crushed leaves are initially mixed with 20 kg of iced purified water containing a pre-determined amount of selected antioxidant agents.
- the pulverization process is conducted by using high efficiency colloid mill having a continuous, multiple-feed in-line system, and the temperature of the system is controlled below 50 0 C, preferably 0-10 0 C until at least 99% of all green tea leaf cells are ruptured and a homogenous mixture with a green tea aqueous extract component and a leaf residue component is obtained.
- the mixture is then centrifuged by a refrigerated super-centrifuging machine to separate the green tea extracts and leaf residue.
- the obtained green tea extracts can be mixed with selected pharmaceutical/food excipients and other ingredients if necessary and spray-dried.
- the green tea leave residues can be kept and further processed as green tea fiber.
- the polyphenol contents from 36 commercially available green tea/tea products were assayed by using a validated HPLC method. All samples were prepared followed the product label instructions: to prepare the tea bag samples, pour 8 oz. of boiling water over one tea bag, steep for 7-10 minutes, then pull the bag up and down for 3-5 times. To prepare tea from powder or concentrates, add the indicated measurement of tea powder into 8 oz. water, and stir until dissolved. To prepare a bottled tea, shake well before the assay. All prepared samples were assayed by HPLC. The results are listed in Table II.
- One serving of TeaTech Instant Green Tea beverage Mix contains about 1 gram of green tea extract obtained by using extraction method from this invention.
- green tea beverage made from green tea extract from this invention has much higher polyphenols than any other commercial green tea or tea beverage products.
- the stability study was conducted with three lots of the instant green tea products using the green tea extract disclosed in this invention.
- the polyphenols contents were assayed by HPLC method. The results are summarized in Table III a-c.
- Example 7 Green Tea Chlorophyll Content Assay The contents of green tea chlorophyll from 16 batches of green tea extracts made by the extraction method from this invention were assayed. The results are summarized in Table V. Depending on the harvesting time and extraction ratio, the chlorophyll contents varied from 0.6 to 1.2%. Table V. Chlorophyll Contents from 16 Batches of Green Tea Extracts.
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Abstract
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Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2005800008229A CN101123881B (en) | 2004-06-24 | 2005-06-24 | Green tea formulations and methods of preparation |
EP05763402A EP1771077A4 (en) | 2004-06-24 | 2005-06-24 | Green tea formulations and methods of preparation |
JP2007518281A JP2008504030A (en) | 2004-06-24 | 2005-06-24 | Green tea preparation and method for producing the same |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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US10/877,757 | 2004-06-24 | ||
US10/877,757 US7232585B2 (en) | 2004-06-24 | 2004-06-24 | Green tea formulations and methods of preparation |
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EP (1) | EP1771077A4 (en) |
JP (1) | JP2008504030A (en) |
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WO2020082140A1 (en) * | 2018-10-26 | 2020-04-30 | Carlos Augusto Da Cruz Marques | Processes for producing, at room temperature, liquid concentrates from plant species used for infusion or decoction and from wine and products thereby produced and provided as portable individual doses |
Also Published As
Publication number | Publication date |
---|---|
JP2008504030A (en) | 2008-02-14 |
EP1771077A4 (en) | 2009-05-13 |
CN101123881A (en) | 2008-02-13 |
WO2006012238A3 (en) | 2006-07-13 |
US20050287278A1 (en) | 2005-12-29 |
US7232585B2 (en) | 2007-06-19 |
CN101123881B (en) | 2011-12-21 |
US20070292560A1 (en) | 2007-12-20 |
EP1771077A2 (en) | 2007-04-11 |
US7815960B2 (en) | 2010-10-19 |
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