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    Tea concentrate
    1.
    发明授权
    Tea concentrate 有权
    茶精

    公开(公告)号：US06413570B1

    公开(公告)日：2002-07-02

    申请号：US09501172

    申请日：2000-02-09

    申请人： Gregg Lance Lehmberg ,  Martin John Spisak ,  Steven Alphonse Gobbo ,  Meghan Mary Kemly-Ellingham

    发明人： Gregg Lance Lehmberg ,  Martin John Spisak ,  Steven Alphonse Gobbo ,  Meghan Mary Kemly-Ellingham

    IPC分类号： A23F300

    CPC分类号： A23F3/163

    摘要： 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.

    摘要翻译： 一种酿造的茶浓缩物被教导为具有约5至30％的茶固体，与选定的碳水化合物相比，其中1.5重量份或更多的碳水化合物与1份茶固体的比例。 酿造的浓缩茶具有一定程度的咖啡因，类黄酮和没食子酸，当以约100份水至1份茶的比例稀释至最终的茶饮料时，总茶固含量为约0.1％至0.3％或更高。 由此制备的饮料的亨特雾度为50以下。

    Extraction process of tea with enzymes
    4.
    发明授权
    Extraction process of tea with enzymes 失效
    茶与茶叶的提取过程

    公开(公告)号：US5925389A

    公开(公告)日：1999-07-20

    申请号：US884481

    申请日：1997-06-27

    申请人： Gregg Lance Lehmberg ,  Douglas Ashley Balentine ,  Robert Steven Hang ,  Steven Alphonse Gobbo

    发明人： Gregg Lance Lehmberg ,  Douglas Ashley Balentine ,  Robert Steven Hang ,  Steven Alphonse Gobbo

    IPC分类号： A23F3/16 ,  A23F3/30 ,  A23F3/00

    CPC分类号： C12Y301/0102 ,  A23F3/163 ,  A23F3/166 ,  A23F3/30

    摘要： 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.

    摘要翻译： 一种制备酸稳定速溶茶的方法。 采用含有鞣酸酶和一种或多种细胞壁消化酶（如纤维素酶，果胶酶，半纤维素酶或VISCOZYME）的水的红茶叶的酶提取。 然后将得到的茶提取物进行巴氏消毒，抛光并制成成品饮料或浓缩并以常规方式干燥。 结果，获得了具有改善的酸稳定性，良好的颜色和良好的透明度的天然茶产品。

    Enzyme extraction process for tea
    5.
    发明授权
    Enzyme extraction process for tea 失效
    茶提取工艺

    公开(公告)号：US5952023A

    公开(公告)日：1999-09-14

    申请号：US883815

    申请日：1997-06-27

    申请人： Gregg Lance Lehmberg ,  Douglas Ashley Balentine ,  Robert Steven Hang ,  Steven Alphonse Gobbo

    发明人： Gregg Lance Lehmberg ,  Douglas Ashley Balentine ,  Robert Steven Hang ,  Steven Alphonse Gobbo

    IPC分类号： A23F3/16 ,  A23F3/00

    CPC分类号： C12Y301/0102 ,  A23F3/166 ,  C12Y302/01004 ,  C12Y302/01015

    摘要： 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.

    摘要翻译： 一种改进的酸稳定速溶茶的制备方法。 使用调节至临界pH的酶混合物酶法提取红茶叶。 在选定的pH下，用含有鞣酸酶和一种或多种细胞壁消化酶，如纤维素酶，果胶酶，半纤维素酶或VISCOZYME的水提取红茶。 然后将所得茶提取物进行巴氏杀菌，抛光并制成成品饮料或浓缩并以常规方式干燥。 结果，获得了具有改善的酸稳定性，良好的颜色和良好的透明度的天然茶产品。

    Enzyme extraction process for tea
    6.
    发明授权
    Enzyme extraction process for tea 失效
    茶提取工艺

    公开(公告)号：US5919500A

    公开(公告)日：1999-07-06

    申请号：US883937

    申请日：1997-06-27

    申请人： Gregg Lance Lehmberg ,  Douglas Ashley Balentine ,  Robert Steven Hang ,  Steven Alphonse Gobbo

    发明人： Gregg Lance Lehmberg ,  Douglas Ashley Balentine ,  Robert Steven Hang ,  Steven Alphonse Gobbo

    IPC分类号： A23F3/16 ,  A23F3/20 ,  H03K19/003 ,  A23F3/00

    CPC分类号： H03K19/00361

    摘要： 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.

    摘要翻译： 公开了一种制备酸稳定速溶茶的改进方法。 采用含有鞣酸酶和一种或多种细胞壁消化酶（如纤维素酶，果胶酶，半纤维素酶或VISCOZYME）的水的红茶叶的酶提取。 将所得茶提取物以选定的茶固体含量和温度进行抛光以改善雾度。 然后将抛光的提取物制成成品饮料或浓缩并以常规方式干燥。 结果，获得了具有改善的酸稳定性，良好的颜色和良好的透明度的天然茶产品。