Process for a non-clouding, concentrated tea extract
AssigneeGeneral Foods Corporation
InventorsDavid N. Evans, Charles L. Fairchild, Karl C. Kramer, John C. Spruill, Gerard J. Wansor, Robert W. Wood
Life of this patent
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Abstract
A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30.degree. and 45.degree. F., clarifying the concentrate to remove precipitate, and then elevating the pH of the clarified concentrate to between about 3.9 and 4.3. Preferably the freshly prepared concentrate is prepared by using water which is at least 99% deionized.
Claims9
A method for producing a shelf-stable, non-clouding tea concentrate having a pH of from 3.9 to 4.3 consisting of the following steps:
- (a) producing a deionized, aqueous tea concentrate having a tea solids level of from 8 to 24% by weight and a pH of from about 4.7 to 5.5, said concentrate being either a fresh brewed concentrate which is obtained by infusing tea leaf material with hot, deionized water or a reconstituted concentrate which is obtained by dissolving spray-dried tea solids in deionized water;
- (b) adding food-acceptable acids to the aqueous tea concentrate of step (a) to reduce the pH to from 2.9 to 3.5;
- (c) reducing the temperature of the reduced - pH concentrate of step (b) from 30.degree. to 45.degree. F. and holding said concentrate at this reduced temperature for at least one hour in the presence of a minimal amount of agitation in order to produce a precipitate;
- (d) removing the precipitate from the concentrate of step (c) in order to clarify the concentrate, thereby resulting in a 5 to 20% reduction in the level of solids contained in the concentrate
- (e) raising the pH of the clarified concentrate to a level of from 3.9 to 4.3 by the addition of food-approved alkaline materials;
- and, thereafter, (f) storing the concentrate at ambient temperature.
Dependencies are inferred from the claim text.