| Title of Invention | BLACK TEA TABLET AND ITS PROCESS OF MANUFACTURE |
|---|---|
| Abstract | Black, tea tablets selectively adapted to favour ready and convenient consumption of tea with good taste and flavour as well as better shelf life vis-a-vis conventionally available brewed tea. The manufacture of black tea tablets for achieving synergistic combination on one hand favour providing the tea in convenient to handle and consume tablet form and on the other hand retain the desired taste and flavour of tea. The tea tablets favour consumption of tea by direct chewing, sucking or by simple dissolving the tablet in hot or cold water is a unique specialty directed to meet the need for wide acceptability of tea as a cost-effective, convenient and tasteful beverage by providing for variety and convenience in its manner of consumption for today's fast lifestyle of individuals. The btack tea tablets are directed to make tea more attractive, tasteful and widely acceptable throughout the world. |
| Full Text | FIELD OF THE INVENTION The present invention relates to tea tablets and, in particular, black tea tablets selectively adapted to favour ready and convenient consumption of tea with good taste and flavour as well as better shelf life vis-a-vis conventionally available brewed tea. The invention is also directed to the process for manufacture of black tea tablets for achieving synergistic combination on one hand favour providing the tea in convenient to handle and consume tablet form and on the other hand retain the desired taste and flavour of tea. The tea tablets of the invention which enable consumption of tea by direct chewing, sucking or by simple dissolving the tablet in hot or cold water is a unique specialty directed to meet the need for wide acceptability of tea as a cost-effective, convenient and tasteful beverage by providing for variety and convenience in its manner of. consumption, thereby making tea more acceptable as a fast and ready beverage for today's fast lifestyle of individuals. The black tea tablets of the invention apart from being convenient to use and consume, is also of desired shelf life and very convenient for carrying from one place to another. The tea tablet can be advantageously obtained of varying flavour and taste to meet the diverse and varied taste and flavour requirements of wide ranging consumers thereby making tea more attractive and tasteful throughout the world. BACKGROUND ART Tea is well known all over the world especially as a hot refreshing beverage. Tea as a beverage is mostly brewed from black tea. The conventional process of manufacturing black tea involves processing of plucked green tea leaves including withering, maceration, and fermentation, and drying operation. Usually such manufacturing process lead to black tea particles of varying sizes, which are graded according to the size and market requirements. It Is also known to blend grade and variety of sources to provide desired taste and flavour to tea. The processing involving fermentation causes the cotouriess green leaf polyphenols to undergo indigenous enzyme mediated oxidation to produce colour poly phenols called Theaflavins (TF) and Theamblgins (TR). These colour polyphenols are responsible for imparting colour characteristics to black tea and its liquor quality and characteristics. Also, the insoluble generated during fermentation can be cold or hot water insoluble. More importantly, many compounds present in black tea are only sparingly soluble in cold water, which usually affects the taste of tea when 1 brewed in cold water, and also contribute towards unwanted turbidity to the brewed tea as a beverage. Accordingly usually traditional black tea leaves brewed in cold-water result In a beverage weak in both colour and taste. Thus black tea is usually known for brewing in the hot and boillng water. US 6,761,918 discloses a method of processing black tea leaves to produce black tea particles, wherein the maceration is directed to producing dhools of varying grades; followed by Fennenting the dhools; spraying the fermented dhools with a tea extract solution, the extract solution consisting of a solution of specially made cold water soluble tea extract; drying the tea dhools, the drying lowering the moisture content and ceasing the oxidation of the poly phenols by leaf enzymes and producing black tea which can be brewed in cold water. US 5250317 disdoses product from treatments of black tea wherein black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled may be obtained. The oxidation reaction is performed on black tea leaves, which contain moisture only In an amount such that the oxidation reaction occurs at located sites on and within the tea leaf structure. US 6811799 discloses manufacture of improved black tea wherein fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechins (a group of green tea polyphenols) toTheaflavins. Theaflavins are unique black tea polyphenols and a potential anti-sunbum and chemo preventive agents. The oxidation reaction is performed on leaves which contain moisture only in an amount that the oxidation reaction occurs under the condition of temperature of 20º-50º C, air or oxygen supply and pH 5-0 to 7.5 at localized sites on or within the tea leaves structure. The moisture is supplied by moistening fresh tea leaves or dry green tea to a limited degree with a proper amount and concentration of monopnenol, catechol and polyphenol oxidases and tyrosinase or their combinations. Obtained black tea contains much more Theaflavins than regular black tea and is therefore a more helpful beverage than that produced through the use of conventionally processed black tea. US 5,663,736 discloses a powder instant black tea drink mix which would be readily soluble and free of turbidity problems even when brewed in cold water. The process involves subjecting the leaves to extraction with hot water at a temperature of between about 60° and 130° C separating the tea leaves from the 2 extract concentrating the first extract to a solid content of between about 5-12% and cooling the first extract to a temperature of between 5° and 15°C in order to form an insoluble tea cream which is separated from the first concentrated extract. This tea cream is mixed with the spent black tea leaves or with green tea leaves to form a mixture which is extracted with water at a temperature greater than about 70° C in order to obtain a second extract which is separated from the spent leaves. The first and second extract are mixed, concentrated to the desired solid content and dried to form the powder drink mix, It would be dearly evident from the above that black tea constitutes one of the most commonly accepted tea as a beverage and there has been a continuous need in the art to provide processes for manufacture of black tea which would retain desired flavour and taste. Importantly the above state of art reveals tne attempt to provide for black tea leaves in a form which would also enable Its brewing in cold water and also favour avoiding problems of turbidity resulting from insoluble contents. The above state of art reveals the need for impatting convenience In consumption of tea retaining desired taste and flavour. Importantly to add to such convenience various processes have been developed to impart good eye appeal and taste to the consumer during brewing of black Eea. Moreover, the need for convenience in the form of the tea is further evident from the provision of instant black tea drink mix. With the fast changing life-style of Individuals and the fast pace of life in today's world even the above known varieties of black tea are at times found to be not ready and convenient versions of tea are not convenient enough for ready consumption for immediate taste and flavour of tea apart from being also difficult to maintain desired storage stability. Thus problem with such conventional black varieties presently available is not only necessarily in terms of its taste and flavour but essentially complexities in terms of its convenience for ready consumption, easy and convenient storage stable from of carrying the tea maintating desired taste and flavour of black tea. Moreover, with the growing concerns on availability of safe and pure drinking water consumption of brewed tea is again in some places found to be health hazardous. In particular the conventional black tea in all presently available forms would require brewing in hot or cold water to generate desired taste and flavour. Such brewing necessarily requires source of hot or cold water and also gadgets to pour, store and brew the tea leave before its taste and flavour is imparted to the beverage. Such procedure of preparation of tea Is 3 necessarily time consuming and complex at times in today's fast fife style leading to the loss of popularity and wide acceptability of tea as a beverage. OBJECTS OF THE INVENTION It is thus the basic object of the present invention to provide for black tea in a ready to consume tablet form, which would enable direct consumption of tea with good taste and flavour and would therefore be consumer friendly and readily acceptable to one and all especially in today's fast lifestyle. Another object of the present invention is to provide for synergistic black tea tablets in a form, which can be easily and conveniently carried by Individuals for ready consumption by chewing or sucking or by simple and fast dissolving in hot or cold water retaining its usual taste and flavour in a storage stable form. Yet another abject of the present invention Js to provide for synergistic black tea tablets, which can be cost-effective and readtfy and safely consumed by chewing, sucking and or dissolving in hot and cold water with a selective and synergistically improved taste. Yet further object of the present invention is directed to provide black tea in tablet form, which would avoid the conventional requirement of allowing for the brewing of the tea to impart taste and flavour to the beverage and also avoid the problems of torbidity flowing from insoluble usually found In conventional brewable tea varieties. Yet further object of the present Invention is directed to impart convenience factor in the usual process of tea consumption to meet today's fast changing life-style of Individuals especially the younger generation who are fond of accepting only ready and fast consumable products Instead of ground through the hassles of preparation of tea. Yet further object to the present invention is directed to a synergistic formulation for black tea tablets, which would be adapted for consumption by way of chewing, and/or sucking and/or dissolving In cold water thereby imparting the much required convenience to drinking/serving tea with good taste of tea and its flavour. 4 Yet another object of the present Invention is directed to a formulation for black tea tablets and its process for manufacture, which would enable imparting flexibility, and consumer convenience based options of its consumption in variety of forms, which would be much simpler than even conventional tea bags. Yet another object of the present invention is directed to provide for a formulation for black tea tablets and its process for manufacture which would have the convenience of consumption in variety of forms selected from chewing, sucking or dissolving in hot or cold water and yet have desired shelf life much more than conventional/instant tea presently available. Yet further object of the present invention is directed to providing black tea tablet of good taste and flavour wherein the taste and flavour can be modified and made more consumers selective and acceptable by possible addition of variety of flavour and taste to the baste tablet formulation. Yet farther object of the present Invention is directed to provide for black tea in tablet form by way of selective formulation and process of its manufacture which would favour arresting quality defcertotatton i.e. the enzymatic deterioration of quality parameters such as TF In comparison to conventional black tea and its usual quality detenoration on storage. SUMMARY OF THE INVENTION Thus according to the basic aspect of the present invention there is provided a black tea tablet formulation comprising a selective combination of: a) Dried tea extract / dissolved tea solids in the range of 65 to 80% by wt.; b) Sodium citrate in an amount of 2,5% to 4.5% by wt.; c) Binder in amount of 25 to 30% by Wt. is preferably selected from sucrose, starch, fructose-IP or like food grade binders; d) Essential flavours and preferably also having; e) Anyone or more of citric add in an amount of 2.5 to 4.5% by Wt. and sodium bicaibonate in an amount of 2.5 to 4.0% by Wt. with or without other flavouring agents/additives preferably selected from Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, Vanilla and like flavours In desired amounts. 5 In accordance with a preferred aspect of the present invention there is provided a a black tea tablet formulation comprising a selective combination of: a) dried tea extract / dissolved tea sofids/instant black tea in the range of 65 to 80% by Wt.; b) sodium citrate in an amount of 2.5 to 4.5 % by wt; c) binder in amount of 25 to 30 % by wt, which is preferably selected from sucrose, starch, fructose-IP or like food grade binders ; d) essential flavour in amount of 0.3 to 0.5% by Wt., and e) citric acid in an amount of 2.5 to 4.5% by Wt. with or without Sodium bicarbonate in an amount of 2.5 to 4.0% by Wt. r other flavouring agents/additives/ therapeutic or medicinal additives preferably selected from Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, Vanilla and Sike flavour's, antioxidants properties, anti- carcinogenic property anti-hypertensive, lower cholesterol of blood, glucose fevers in desired amounts. In accordance with a further preferred aspect of the present Invention there is provided a black tea tablet formulation wherein each tablet has a selective combination of: a) Dried tea extract / dissolved tea solids In the range of 0-20 to 0.29 gms-i b) Sodium citrate In an amount of 0-008 to 0.01 S gms.; c) Binder in amount of 0.08 to 0.10 gms is preferably selected from Sucrose, Starch, Fructose-IP or like Food grade binders; d) Essential flavours and preferably also having e) Citric Acid in an amount of 0.01 to 0.01S gms. and Sodium bicarbonate in an amount of 0.01 to 0.013 gms with or without other flavouring agents/additives preferably selected forn Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, Vanilla and like flavours in desired amounts. The above disclosed black tea tablet of the invention involve a selective and syrtergistic combination provided to Impart desired taste and essential flavour of readily chewabie tablet yet retaining desired tablet constitution achieving improved storage stability and flavour and taste retention characteristics than conventional brew able black tea. 6 In accordance with an aspect of the invention it is found that the preferred selective combination of the sodium citrate with citric acid provides for significantly perceptible improved and selective synergistic taste and flavour to the tea in the tablet formulation of the invention. Importantly, the tea tablets of the invention are much more convenient than even the presently available black tea bags both in terms of convenience of use as well as storage stability and as a provision to carry with individuals. Advantageously, by way of the provision of the tea in tablet form wherein the ingredients are selectively in bonded form the invention specificatty further arrests/reduces to a considerable extent the conventional problem of quality deterioration of tea i.e. the known enzymatic deterioration of quality parameters such as TF which is found to be much less as compared to conventional black tea sources presently available. In accordance with yet another aspect of the present invention there is provided 3 black tea tablet formulation based ready refreshing drink comprising (i) hot or cold water in amounts of about 100 to 200 ml. preferably 150 ml. and (ii) tablet content having a selective combination of: a) dried tea extract / equivalent dissolved tea solids in the range of 0.20 to 0.58 gms.; b) sodium cirate in an amount of 0.008 to 0.03 gms.; c) binder in amount of 0.08 to 0.02 gms; d) essential flavours and preferably also having e) Citric Acid in an amount of 0.01 to 0.03 gms. and sodium bicarbonate in an amount of 0.01 to 0.026 gms with or without other flavouring agents/additives preferably selected from Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, Vanilla and like flavours In desired amounts. Importantly, the above refreshing drink Formulation enables by way of the selective tablet formulation the ready and fast preparation of the black tea by simple dissolving In water anytime and anywhere. Thus the tea tablet of the invention also favours fast and convenient preparation of a beverage form of the tea suitable for the present day fast and quick preparation and consumption of such refreshing drinks desired. The tablets for such purpose can be simply dropped into boiling or ice water, which can then serve as a refreshing drink. 7 Advantageously, the tea tablets of the invention enable retaining health ingredients available in black tea such as antioxidants properties, anti-carcinogenic properties, anti-hypertensive, lower cholester of of blood, glucose levels and so on in effective form in a storage stable medium suitable for ready consumption even in places where there is problem of availability of safe drinking water sources. The tea extract used in the formulation of the invention can be also in the form of instant black tea. Importantly, it found by way of the present invention the surprising storage stability and retention of taste and flavour in the tablet of the invention by way of the selective bonded form of the ingredients in the tablet of the invention. In accordance with another aspect of the present invention there is provided a process for a production of black tea tablets comprising: a) providing of black tea extract; b) mixing of said extract and selective togredients with binder with or without optional /preferable flavours/additives suitable for tablet formation; c) subjecting the mix to granulation followed by diying and compresion to produce tea tablets; and finally d) exposing the tablets to essential flavouring in an enclosed chamber to thereby obtain the tablets of desired taste and flavour. In accordance with another aspect of the invention there is provided a process for production of black tea tablets comprising: a) providing black tea spray dried powder; b) mixing of said power and selective ingredients with binder with or without optional /preferable flavours suitable for tablet formation; c) subjecting the mix to compression to produce tea tablets; and finally d) exposing the tablets to essential flavouring in an an dosed chamber to thereby obtain the tablets of desired taste and flavour. In accordance wIth yet another preferred aspect of the present invention there is provided a process for the production of black tea tablets comprising: 8 a) providing selective extract of tea at super critical fluid extractor free from solvent; b) providing tea extract; c) mixing the tea extracts of a) & b) above with binder and with of without additional preferable additives/flavours; and d) subjecting the mix to granulation followed by drying and compression to produce tea tablets with or without further exposing of the tablet to essential flavours. Preferably, in the above process the black tea extract used is obtained following: a) refluxing the black tea with boiled distilled water preferably for 10-20 Minutes (500 gms.-1.5 Ltr of water); b) filtering through cotton to obtain filtrate; c) maintaining the filtrate overnight in a freezer; d) lyophilizing preferably in a hetolab lyophilizer to obtain the concentrated extract. In accordance with another aspect the black tea extract used is obtained following: a) refluxing the black tea with boiled distilled water preferably for 10-20 Minutes (500 gms,-l.5 Ltr. Of water); b) filtering through cotton to obtain filtrate; c) concentrating the filtrate in Thin Flim Evaporator in the temperature range of 40 To 70° C preferably at about 50° C to thereby obtain the concentrated extract. Importantly, in accordance with an aspect of the above invention. It Is found that when the step of exposing the formulation to essential tea flavour Is carried out subsequent to the tablet formation it selectively and surprisingly favours for effective flavour imparting, retention and storage stability to the tea tablets. In the above formulation the binder is preferably selected from Sucrose, Starch, Fructose-IP or Food grade. It is found that the above disclosed tea tablet formulation on one hand favours maintaining the desired tablet form of the tea and on the other hand achieves a suprising synergistic taste and flavour which facilitates its dtrect consumption by chewing or sucking to impart desired taste and flavour or black tea. Moreover It is 9 also found by way of the invention that by selective use of Sodium Citrate and binder in combination with the dried tea extract, it is possible to impart special taste and flavour maintaining desired shelf life for the same. Advantageously the tea tablet of the invention achieve surprisingly improved taste and flavour of black tea even at much tower levels of dried tea extract than that usually used to make a conventional cup of tea. Such an aspect of the formulation provides for significant economizing of the provision of tea for consumption with good taste and flavour for its wide scaJe popularity and consumption in a convenient form for readily acceptability in any pttrt of the worid. The tea tablets as above can also include optional flavouring agents such as Ginger, Cardamom, Rose Mint, Raspberry, Strawberry, Vanilla and like flavours. Importantly it is found by way of the present Invention that the tea tabtets produced not only retain more flavour and taste than the Inherent characteristic of the conventional brewed tea but also more importantly provides convenience and much desired flexibility in its use and manner of consumption. The convenience of the tea tablets of the invention is such that it can he carried in phials or in aluminium strip/blister packs anywhere. Moreover the taste and flavour of the tea tablets are found to have desired higher shelf life than conventional tea, which again adds to its convenience. EXAMPLES Details of the invention, its objects and advantageousness are explained hereunder in greater detail in relation to non-limiting exemplary illustration of the black tea tablets vis-a-vis conventional black tea as per the following examples: EXAMPLE 1 Tea tablets suitable for direct consumption by chewing or sucking or for ready dissolving in boiling or ice cold water of the invention was obtained as detailed hereunder; 10 Raw Materials Used: Black Tea Extract 0.22 gms. Sodium Citrate 0.01 gms. Sucrose (Binder) 0.09 gms. Essential Flavouring Agents in traces Equipment Used: Extractor Thin Film Evaporator Concentrator Tableting Machine Process and Conditions Followed : Black tea was refluxed with boiled distilled water for about 10-12 Minutes in 500 gms. -1.5 Litres of water. There after it was filtered through cotton to obtain the filtrate. The filtrate was next concentrated in Thin Flim Evaporator at about 50° C thereafter the concentrate was mixed with Sucrose, Sodium Citrate and flavour at mom temperature. Next the mix was ground, dried about 60° C and compressed using tabteting machine to obtain the tea tablets. Finally the tablets were exposed to essential flavour in a chamber for retention of good flavour by the tablet. The tablets obtained as above were found to be readily taken by chewing/sucking or dissolving in hot or cold water for a refreshing drink with good taste and flavour. EXAMPLE 2 Under this example the same set: of procedures as under example 1 above were followed except that the flavour was obtained at the time of mixing of the ingredients and not following the step pf post tablet exposure to Flavour. A comparative analysis of the taste and flavour retention and storage stability revealed that the tablets obtained following the post tablet exposure to flavour retained better flavour and taste as compared to the tablets having flavour added prior to tablet formation. Importantly, considering the readily and instant consumption of the tablets of the invention, such improved retention of flavour and taste was found important and of extreme relevance to the characteristics of the tea tablet of the inversion. 11 EXAMPLE 3-6 Under the following Examples 3 to 6 tea tablets suitable for direct consumption by chewing or sucking were obtained as detailed hereunder In Table I: The tea taster for identification of quality subjected the tea tablets obtained as above to perception test- The results obtained revealed the following results as provided in the Table II hereunder: As would be apparent from the above, In accordant with an aspect of the invention the selective advantages In the use of the selective combination of ingredients in the tablet formulation in achieving the desired quality are dearly apparent. 12 In accordance with yet another aspect of the invention, the amount of dried tea extract required in the tablet of the invention to achieve comparable characteristics as that of conventional tea was studied and the results are detailed hereunder In Table III: Comparative study of taste and shelf life of the tea tablets used in accordance with the invention vis-a-vis the conventional black tea. It would be clearly apparent from the above that the tea tablets of the Invention involving less amount of dried tea extract apart from being of improved storage stability due to its bonded form are able to provide better or atteast comparable Caste and flavour in lesser amount of the tea extract vis-a-vis higher amount of black tea used for conventional cup of tea. This provides for the selective synengistic combination in the formulation of the invention, which is also advantageous being directed significantly economical as regards need for lesser quantity of tea extract in the formulation to achieve like flavour and taste. 13 It is thus possible by way of the present invention to provide for black tea in a ready to consume tablet form, which would enable direct consumption of tea with good taste and flavour and would therefore be consumer friendly and readily acceptable to one and all especially in today's fast lifestyle. The synergistic black tea tablets in a form, which can be easily and conveniently carried by individuate For ready consumption by chewing or sucking or by simple and fast dissolving in hot or cold water retaining its usual taste and flavour in a storage stable form. The tea tablets being cost-effective and yet attractive for consumption given the convenience of its consumption and storage stability is supposed to provide for wide popularity and acceptability of tea tablets as an effectively tasted and flavoured tea product. Importantly, the tea tablets of the invention would avoid the conventional requirement of allowing for the brewing of the tea to impart taste and flavour to the beverage and also avoid the problems of turbidity flowing from insoluble usually found in conventional brew able tea varieties. The tea tablets would thus impart convenience factor in the usual process of tea consumption to meet today's fast changing Iife-style of individuals especially the younger generation who are fond of accepting only ready and fast consumable products instead of going through the hassles of preparation of tea. Also the tea tablets which are supposed to maintain good amounts of health ingredients such as antioxidants properties, and-carcinogenic properties, anti-hypertensive, lower cholesterol Of blood, glucose (evets will also be beneficial to impart the much desired characteristics ready form of tea for fast and reedy consumption by individuate as a health safeguarding product formulation apart from serving as a ready refreshment. 14 WE CLAIM: 1 A black tea tablet Formulation comprising 3 selective combination of: a) dried tea extract / dissolved tea solids/instant black tea in the range of 65 to 80% by Wt; b) sodium citrate in an amount of 2.5 to 4.5 % by Wt,; c) binder in amount of 25 to 30 % by Wt. which is preferably selected from sucrose, starch, fructose-IP or like food grade binders ; d) essential flavour in amount of 0.3 to 0,5% by Wt., and preferably also having; e) any one or more of citric arid in an amount of 2.5 to 4.5% by Wt. and Sodium bicarbonate In an amount of 2.5 to 4.0% by Wt. with or without other flavouring agents/additives/ therapeutic or medicinal additives preferably selected from Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, Vanilla and like flavours, antioxidants properties, anti- cancinogenic properties, anti-hypertensive, tower cholesterol of blood, glucose levels in desired amounts. 2 A black tea tablet formulation comprising a selective combination of: a) dried tea extract/ dissolved tea solids/instant bfack tea in the range of 65 to 80% by Wt.; b) sodium citrate in an amount of 2.5 to 4.5 % by Wt.; c) binder in amount of 25 to 30 % by WL which is preferably selected from sucrose, starch, fructose-IP or like food grade binders ; d) essential flavour in amount of 0.3 to 0.5% by Wt,, and e) citric add in an amount of 2,5 to 4.5% by Wt. with or without Sodium bicarbonate in an amount of 2.5 to 4.0% by Wt. , other flavouring agents/additives/ therapeutic or medicinal additives preferably selected frorn Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, Vanilla and like flavours, antioxldants properties, anti- carcinogenic properties, anti-hypertensive, lower cholesterol of blood, glucose levels in desired amounts. 3 A black tea tablet formulation wherein each tablet has a selective combination of: a) dried tea extract / dissolved tea solids/instant black tea in the range of 0.20 to 0,29 gms.; b) sodium citrate in an amount of 0.008 to 0-015 gms.; 15 c) binder in amount of 0-08 to 0.10 gms is preferably selected from Sucrose, Starch, Fructose-IP or like Food grade binders ; d) essential flavour 0,001 to 0-005 gms (trace) ;and preferably also having e) anyone or more of citric Acid in an amount of 0.01 to 0,015 gms, and Sodium bicarbonate in an amount of 001 to 0.013 gms with or without other flavoring agents/additives/therapeutic or medicinal additives preferably selected from Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, vanilla and like flavours, afttioxfdants properties, anti- cartinogenlc properties, anti-hypertensive, lower cholesterol of blood, glucose levels in desired amounts. 4 A black tea tablet formulation based ready refreshing, drink comprising (i) hot or cold water in amounts of about 100 Eo 200 ml. preferably 150 ml and (ii) cablet content having a selective combination of: a) dried tea extract / equivalent dissolved tea solids/instant black tea in the range of 0.20 to 0,58 gms.; b) sodium citrate in an amount of 0.008 to 0.03 gms,; c) binder in amount of 0.08 to 0.02 gms; d) essential flavour 0.001 to 0.005 gms (trace) 3nd preferably also having e) anyone or more of citric Acid in an amount of 0.01 to 0.03 gms. And sodium bicarbonate in an amount of 0.01 to 0.026 gms with or without other flavouring agents/additives preferably selected from Ginger, Cardamom, Rose, Mint, Raspberry, Strawberry, Vanilla and flke flavours, antioxidams properties, ants-carcinogenic properties, anti-hypertensive, lower cholesterol of blood ,glucose levels in desired amounts. 5 A process for a production of blade tea tablets comprising: a) providing of black tea extract/ equivalent dissolved tea solids/Instant black tea: b) mixing of said extract and selective ingredients with binder with or without optional /preferable flavours/additives such as herein described suitable for tablet formation; c) subjecting the mix to granulation foHowed by drying and compression to produce tea tablets; and finally d) exposing the tablets to essential flavouring in an enclosed chamber to thereby obtain the tablets of desired taste and flavour. 16 6 A process for production of black tea tablets comprising: a) providing black tea spray dried powder/ equivalent dissolved tea solids/instant black tea; b) mixing of said power and selective Ingredients/additives such as herein described with binder with or without optional /preferable flavors suitable for tabtet formation; c) subjecting the mix to compression to produce tea tablets; and finally d) exposing the tablets to essential flavouring in an enclosed chamber bo thereby obtain the tablets of desired taste and flavour. 7 A process for the production of black tea tablets comprising: a) providing selective extract of tea at super critical fluid extractor free from solvent preferably at 150 Bar; b) providing tea extract; c) mixing the tea extracts of a) & b) above with binder and with or without additional preferable additives/flavours such as herein described; and d) subjecting the mix to granulation followed by drying and compression to produce tea tablets with or without further exposing of the tablet to essential flavours. 8 A process for the production of black tea tablets as calmed in anyone of caims 5 to 7 wherein the black tea extract used is obtained following; a) refluxing the black tea with boiled distilled water preferably for 10-20 Minutes (500 gms.1.5 Ltr. Of water); b) filtering through cotton to obtain filtrate; c) maintaining the fitrate overnight in a freezer; d) Lyophillzing preferably in a hetolab lyophilizer to obtain the concentrated extract. 9 A process for the production of black tea tablets as claimed in anyone of claims 5 to 7 wherein the black tea extract used is obtained following; a) refluxing the black tea with boiled distitFed water preferably for 10-20 Minutes (500 gms.-l,5 Ltr. Of water); b) filtering through cotton to obtain filtrate; c) concentrating the filtrate in Thin Film Evaporator In the temperature range of 40 To 60o C preferably at about 50° C to thereby obtato the concentrated extract. 17 10 A process for the production of black tea tablets as claimed in anyone of claims 5 to 9 wherein the step of exposing the formulation to essential flavour is carried out selectively subsequent to the tablet formation for effective flavour imparting, retention and storage stability to the tea tablets, 11 A black tea tablet formulation, its process for manufacture and manner of consumption substantially as herein described and illustrated with reference to the examples. Dated 14th day of June, 2005 18 Black, tea tablets selectively adapted to favour ready and convenient consumption of tea with good taste and flavour as well as better shelf life vis-a-vis conventionally available brewed tea. The manufacture of black tea tablets for achieving synergistic combination on one hand favour providing the tea in convenient to handle and consume tablet form and on the other hand retain the desired taste and flavour of tea. The tea tablets favour consumption of tea by direct chewing, sucking or by simple dissolving the tablet in hot or cold water is a unique Specialty directed to meet the need for wide acceptability of tea as a cost-effective, convenient and tasteful beverage by providing for variety and convenience in its manner of consumption for today's fast lifestyle of individuals. The btack tea tablets are directed to make tea more attractive, tasteful and widely acceptable throughout the world. |
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| Patent Number | 216299 | ||||||||||||
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| Indian Patent Application Number | 00502/KOL/2005 | ||||||||||||
| PG Journal Number | 11/2008 | ||||||||||||
| Publication Date | 14-Mar-2008 | ||||||||||||
| Grant Date | 12-Mar-2008 | ||||||||||||
| Date of Filing | 14-Jun-2005 | ||||||||||||
| Name of Patentee | TEA RESEARCH ASSOCIATION | ||||||||||||
| Applicant Address | 113, PARK STREET (9TH FLOOR), KOLKATA-700016, WEST BENGAL, INDIA. | ||||||||||||
Inventors:
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| PCT International Classification Number | A 23 F 3/00 | ||||||||||||
| PCT International Application Number | N/A | ||||||||||||
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