Beverage precursor and process for the manufacture thereof

Abstract

The present invention provides a beverage precursor comprising tea material and food-grade additive, wherein the beverage precursor is present in an amount wherein contact of the beverage precursor with 250 ml water for 2 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.05% and 2% by weight of the beverage.

Description

TECHNICAL FIELD OF THE INVENTION [0001] The present invention relates to beverage precursors for preparing tea-based beverages. BACKGROUND OF THE INVENTION [0002] Green tea is a popular beverage which has been consumed in China and Japan for many hundreds of years. Recently, extensive laboratory research and epidemiologic studies have shown that compounds present in green tea (particularly catechins) may reduce the risk of a variety of illnesses. Furthermore, catechine have been shown to suppress accumulation of visceral fat and so may be useful in controlling bodyweight and bodyshape (see, for example, T. Nagao et al., “Tea Catechins Suppress Accumulation of Body Fat in Humans”, J. Oleo. Sci., 2001, 50(9), pp. 717-728). These studies, along with the increasing complexity of the consumers'ss palate have led to growth in the consumption of green tea, even in markets (such as the USA and Western Europe) where there is no tradition of green tea consumption. [0003] Although, some of the...

AI Technical Summary

Benefits of technology

The present invention provides a beverage precursor that can be quickly prepared and requires less water than conventional beverage precursors. The beverage precursor contains tea material and a food-grade additive, and can be dissolved in water to create a beverage with a high amount of catechins. The efficiency of catechin delivery can be improved by adjusting the amount of beverage precursor and the contact time with water. The beverage precursor is preferably particulate and has a maximum linear dimension of less than 2 mm. Green tea material is preferred as it has a higher level of catechins. The amount of catechins in the tea material should be between 10% and 90% by weight. Caffeine is also preferred as it has been shown to assist in body management. The amount of beverage precursor should be such that the beverage produced contains caffeine between 0.005 and 0.5% by weight and has a weight ratio of catechins to caffeine of less than 6:1.

Problems solved by technology

The efficiency of catechin delivery should not be too high, however, otherwise the taste and / or appearance of the beverage may be impaired.

It is preferred, however, that the mass of beverage precursor is at least 0.5 g, as smaller amounts are difficult to accurately portion and dose.