Enzyme extraction process for tea
US5952023A · kind A · utility
8Cited by
9References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 27, 1997 |
| Grant date | Sep 14, 1999 |
| Priority date | — |
| Expiry date | Jun 27, 2017 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/01015
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.