Lipton, Division of Conopco, Inc.

Thomas J. Lipton Co., Division of Conopco, Inc.

Lipton, Inc.

Thomas J. Lipton Co.,

Gregg Lance Lehmberg

Steven Alphonse Gobbo

Martin John Spisak

Douglas Ashley Balentine

Robert Steven Hang

Sheng Xue Ma

Meghan Mary Kemly-Ellingham

Clive Stanbra Harris

A method for preparing beverage strength tea from highly concentrated solutions is taught. The method involves heating a portion of the dilution water to a pre-selected temperature, mixing this heated water with the concentrate and then adding additional water at a lower temperature to form the final beverage strength product.

Heated dilution water

This invention discloses the usage of the heated concentrates or storage solutions containing relatively high concentrations of tea solids. This heating is done prior to dilution with cold water to prepare tea beverages and, preferably, at the times of dilution.

Heated storage solution

A brewed tea concentrate is taught having about 5 to 30% tea solids, combined with selected carbohydrates in a ratio of 1.5 parts or more of carbohydrate to 1 part of tea solids. The brewed tea concentrate has certain levels of caffeine, flavanoids and gallic acid and when diluted to a final tea beverage at a ratio of about 100 parts water to 1 part tea has a total tea solids content of about 0.1% to 0.3% or higher. The beverage thus prepared has a Hunter haze of 50 or less.

Tea concentrate

A stable tea concentrate of about 50% to about 70% tea solids is prepared by aqueous extraction.

Aqueous tea extract concentrate stable at ambient temperature

A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70.degree. to 100.degree. F. for a time sufficient to achieve good contact of the tea leaves with the water, afterwards separating the aqueous extract from the solid material and clarifying the extract. The extract may then be used to prepare a final product having good acid stability, good clarity and good color over the shelf life of the product.

Beverage intermediate and method for coextracting tea leaves and other

Stable tea concentrates containing xanthan gum are shown. The concentrates are prepared by the use of selected cell wall lysis enzymes.

Enzymatically extracted tea concentrate with xanthan gum which is stable

A tea concentrate prepared by enzymatic extraction of the tea leaf with a combination of cell wall lysis enzymes and tannase is disclosed where the concentrate is stabilized where necessary by xanthan gum.

Tea concentrate prepared by enzymatic extraction and containing xanthan

An improved process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf using an enzyme cocktail adjusted to a critical pH is employed. Black tea is extracted with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME at a selected pH. The resulting tea extract can then be pasteurized, polished and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Enzyme extraction process for tea

A process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract can then be pasteurized, polished, and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

Extraction process of tea with enzymes

An improved process for the preparation of acid stable instant tea is disclosed. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract is polished, at a selected tea solids level and temperature to improve haze. The polished extract is then made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.

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Somerset, NJ, United States of America

Gregg Lance Lehmberg