Claims
- 1. A process for preparing stabilized acidified liquid tea products comprising:
- a) substantially dissolving in water to form a tea solution, a concentrated powdered tea product at a level of about 0.3% tea solids or less, said powdered tea product being obtained by extraction from tea solids, said solids being selected for their low cream value, at a temperature of about 60.degree. F. to 180.degree. F. at a water to leaf ratio of about 4:1 to 30:1 to form tea extract and by reducing the moisture content of said tea extract to a level not exceeding about five percent by weight on said tea solids basis to form a tea solution;
- b) acidifying said tea solution to a pH of about 4.5 or less, if said tea solution is not already at said pH and;
- adding a sufficient amount of a high methoxy pectin to said acidified tea product to result in a total amount of said pectin in said acidified tea product of about 50 to about 500 parts per million (ppm).
- 2. A tea product prepared by the process of claim 1 wherein said pectin is derived solely from citrus.
- 3. A tea product prepared by the process of claim 1 wherein said pectin is derived from tea.
- 4. A tea product prepared by the process of claim 1 wherein said concentrated powdered tea product is made from tea solids which are obtained from a black tea selected for its low cream index.
- 5. A process as defined in claim 1 wherein said powdered tea product is obtained by spray drying.
- 6. A process as defined in claim 1 wherein said powdered tea product is obtained by freeze drying.
- 7. A process as defined in claim 1 wherein said pH is about 2.8 to 3.2.
- 8. A process for preparing an acidified final liquid tea product stabilized from development of haze and sedimentation upon storage and having superior flavor comprising performing, in any order, the steps of:
- a) extracting tea leaves with water at a temperature of less than about 180.degree. F. and a water to leaf ratio of about 4:1 to 30:1 to prepare a fresh brewed tea extract infusion free of insoluble materials, then adjusting the brewed tea solids of said infusion, if necessary, to a level of 0.3% by weight or less of said solids to form a tea product;
- b) adding a sufficient amount of high methoxy pectin to said tea product to result in a total amount of said pectin of about 50 to 500 parts per million (ppm) in said tea product;
- c) adjusting the pH of said tea product, if necessary, to a pH of about 4.5 or less to form said acidified final liquid tea product.
- 9. A tea product prepared by the process of claim 8 wherein said pectin is derived solely from citrus.
- 10. A tea product prepared by the process of claim 8 wherein said pectin is derived solely from tea leaves.
- 11. A tea product prepared by the process of claim 8 wherein said tea extract is concentrated or made into a powder by drying before being used to prepare said product.
- 12. A process as defined in claim 8 wherein said powdered tea product is obtained by spray drying.
- 13. A process as defined in claim 8 wherein said powdered tea product is obtained by freeze drying.
- 14. A process as defined in claim 8 wherein the pH of said product is about pH 2.8 to 3.2.
- 15. A process as defined in claim 8 wherein the tea extract is rendered cold water soluble by treatment with chemicals or enzymes.
- 16. A process as defined in claim 8 wherein said tea is selected from the group consisting of green tea, oolong tea, black tea and mixtures thereof.
- 17. A process as defined in claim 1 wherein said extraction temperature is about 90.degree. F.
- 18. A process as defined in claim 8 wherein said extraction temperature is about 90.degree. F.
- 19. A process as defined in claim 1 wherein the tea extract is rendered cold water soluble by treatment with chemicals or enzymes.
Parent Case Info
This is a continuation, application of Ser. No. 08/124,895, filed Sep. 22, 1993, which is a continuation in part of Ser. No. 07/994,805 filed Dec. 22, 1992, both of which are now abandoned.
US Referenced Citations (8)
Foreign Referenced Citations (4)
Number |
Date |
Country |
0209937 |
Jan 1987 |
EPX |
62-228227 |
Oct 1987 |
JPX |
7510935 |
Sep 1974 |
NLX |
1319439 |
Jun 1973 |
GBX |
Non-Patent Literature Citations (2)
Entry |
JPO Abstracts, Abstracting JP62-228227 (Oct. 7, 1987). |
Punnett, What Causes Clouding In Iced Tea, Tea and Coffee Trade Journal, May 1956, pp. 17, 86, 87. |
Continuations (1)
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Number |
Date |
Country |
Parent |
124895 |
Sep 1993 |
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Continuation in Parts (1)
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Number |
Date |
Country |
Parent |
994805 |
Dec 1992 |
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