HU195085B - Method for aromatizing papers particularly filter-papers and producing aromatized foodstuffs particularly filter teas - Google Patents

Abstract

Aromatized foods, pref. tea bags are prepd. by: (a) making an aq. suspension contg. 8-30 wt. % cyclodextrin inclusion complex of the aromatic substance and 0.1-5.0 wt. % known binder or mixt. of binders, (b) applying the aq. suspension to the filter paper used for packaging the food, pref. to filter paper used for making tea bags, (c) drying the filter paper, (d) making suitable bags from the impregnated filter paper in the known way and filling the bags with the foodstuff, pref. with tea leaves.

Description

The present invention relates to a process for flavoring papers, in particular filter papers, and for preparing aromatized foods, in particular filter teas.

Most teas are marketed without flavoring and are flavored by consumers themselves, for example, with lemon slices, lemon juice or rum after making the drink. A small proportion of teas are marketed flavored.

Flavoring is generally carried out by spraying the tea leaves with high pressure in an inert atmosphere, such as nitrogen, under high pressure. Tea leaves flavored in this way are then marketed in airtight packaging. Such aromatized teas retain their aroma until the box is opened, ie when exposed to the air. After that, however, they quickly lose their original aroma due to evaporation or oxidation, so these teas can only be marketed in expensive aroma and airtight containers and not packaged in the highly popular sachet.

Alternatively, the well-known tea preparation, Earl-Gray Tea, is prepared by blending tea leaves with a special aroma. It goes without saying that this process can only be followed where and to the extent that appropriate tea leaves are available.

A microencapsulation process is known for stabilizing flavorings. Here, the aroma material is converted into microscopic droplets, and the surface of the droplets is coated with a special air-tight film. In this way, the liquid aroma material can be obtained as a powder product. The disadvantage of the method is that the volume of the microencapsulated product differs significantly from that of the tea leaf. This property results in the separation of the tea leaf and the aroma additive in the packaging machine, which inevitably results in significantly different aromatized portions during packaging.

U.S. Patent No. 3,914,439 discloses a solution wherein the edible water-soluble sugar kernel, the aroma components, are coated with hydrogenated vegetable oil in a dissolved state. This coating is converted into aroma barrier granules, for example by spray drying. The resulting granules are coated with tea powder on their outer surface. This product no longer contains fat-like components but is still not sufficiently stable. The use of antioxidants is described herein. Inadequate stability is understandable since linear polysaccharides without a defined cavity are unable to form a stable inclusion complex with the aroma components.

It is known from Hungarian Patent No. 174,699 that flavoring agents can be protected from adverse effects by cyclodextrin complexation. Complex closure 9 removes the volatility of the flavoring and protects the most easily oxidized flavoring molecules from the oxidizing effect of the atmosphere. To meet the need for flavored flavored teak mixtures, it has been found above that the desired flavoring agents are incorporated into the product in the form of their cyclodextrin inclusion complexes.

According to Hungarian Patent No. 180,557, the aroma complexes are added to the tea leaf in granular form or sprayed with an aqueous suspension on the tea leaves to be flavored, and then the aromatised tea leaves are air-dried.

The addition of flavoring in the form of granules does not ensure uniform distribution of the flavoring, and the granulation results in loss of flavor, but the disadvantage of the spraying process is that the total amount of tea to be flavored must be moistened, thereby reducing microbiological stability of the tea.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a process for the production of aromatized filter teas and other packaged foods, such as dried vegetables and mixtures of vegetables, which retain their quality for a long time.

The present invention is based on the discovery that high quality aromatized foods, especially aromatic filter teas, may be prepared by attaching a known inclusion complex of flavoring with eicodextrin to filter paper for packaging food, such as tea.

The invention thus provides a process for the preparation of aromatized foods, in particular filter teas. According to the invention, the process is carried out by:

a) preparing an aqueous suspension containing from 8% to 30% by weight of the aromatic cyclodextrin inclusion complex and from 0.1% to 5% by weight of a known binder or mixture of binders,

b) applying the resulting suspension to filter paper for packaging food, especially tea;

c) drying the filter paper finally

d) the resulting impregnated filterpapirból known prepared pouches ⁺ manner the pouches are filled in known manner with food, especially tealevéllel and sealed.

In step (a) of the process, in addition to the inclusion complex of the cyclodextrin flavoring compound, the inclusion complex suspension obtained after decanting a portion of the mother liquor may be used to prepare the suspension, in addition to the cyclodextrin inclusion complex.

For example, the inclusion complex of bergamot, lemon, orange, jasmine, peppermint and anise with α-, β- or γ-cyclodextrin may be used to flavor teas.

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The binder may be any known binder, for example used in the pharmaceutical industry, such as 0.1 to 5% by weight of carboxymethylcellulose, 0.5 to 5% by weight of dextran or linear dextrin, 0.5 to 3% by weight of methylcellulose. 5 to 3% by weight of hydroxyethyl cellulose or a suitable amount of soluble starch or gum arabic or a mixture thereof.

The suspension is applied to the paper, such as filter paper, with constant stirring. The amount of flavor added may be controlled by varying the concentration of the suspension or the amount of suspension taken up by the filter paper. For example, the application can be accomplished by dragging the paper over the slurry surface at a constant rate so that the filter paper absorbs the desired amount of flavor from the slurry. The filter paper thus impregnated is dried with warm air. The impregnation of the filter paper can also be accomplished by applying the slurry to the filter paper by rollers and then drying the paper with warm air.

In a preferred embodiment of the process of the present invention, the aqueous aromatic suspension of the desired aromatic cyclodextrin inclusion complex and the binder is prepared, the two suspensions are mixed under constant stirring and stirred for 10 to 15 minutes to obtain the desired homogeneity. The suspension thus obtained is applied to the filter paper in the manner indicated and then packed with tea impregnated with filter paper.

The amount of flavor complex inclusion complex is selected according to the nature of each flavor. For example 350 pieces

For making 1.5 g of filter tea, 5 to 25 g, preferably 18 g of bergamot cyclodextrin aroma complex, 29 to 59 g, preferably 44 g of citric cyclodextrin aroma complex, 15 to 25 g, preferably 20 g of orange cyclodextrin aroma complex, 8 to 16 g g, preferably 12 g of jasmine cyclodextrin aroma complex, 10-18 g, preferably 14 g of peppermint cyclodextrin aroma complex or 21-31 g, preferably 26 g of anise cyclodextrin aroma complex. Aroma complexes, as mentioned above, are known and can be prepared by the process described in Hungarian Patent No. 174,699. From the paper impregnated in accordance with the invention, the aroma complexes dissolve rapidly in hot water, completely, without altering the quality of the tea beverage (color, purity, etc.). There is no taste or smell other than the characteristic aroma of the tea.

Thus, the process of the present invention enables the preparation of uniformly quality packaged foods such as dried vegetables, vegetable and spice blends, in particular filter teas, which retain their aroma for a long period of time by a simple, economical process. There is no need to granulate the aroma complexes, so there is no loss of rum. The tea leaves do not need to be moistened in the preparation of filter teas, so the microbiological stability of the tea is not reduced. When using spice blends, the process can serve to enhance aroma.

The present invention provides a way of flavoring papers, particularly filter and crepe papers. According to the invention, the process is carried out by:

a) preparing an aqueous suspension containing from 8 to 30% by weight of a flavoring agent cyclodextrin inclusion complex and from 0.1 to 5% by weight of a known binder or mixture of binders,

b) applying the resulting slurry to paper, finally,

c) drying the paper.

The filter papers so aromatized are used in the above process for flavoring foods, especially teas. For example, in the case of aromatic crepe paper, paper towels or towels that retain their fragrance for a long period of time can be made.

The invention is illustrated by the following examples.

Example 1

0.3 g of carboxymethylcellulose were swelled in 6 ml of water for 24 hours. 18 g of bergamot (β-cyclodextrin inclusion complex) are suspended in 89 ml of water, the carboxymethylcellulose suspension prepared as above is added and the mixture is stirred for 10 minutes. It is then rolled onto rolls of filter paper 140 mm wide, weighing 9 g per 1 m ^{2 of} surface, and the impregnated paper is dried in hot air and machine-made into sachets.

Ceylon, Georgian and Vietnamese tea is mixed in a ratio of 2: 5: 3, 1.5 to 1.5 g of the mixture is filled into sachets and the sachets are sealed

Example 2

The procedure of Example 1 was followed, but using 0.6 g of dextran instead of carboxymethylcellulose.

Claims (5)

A process for the production of flavored foods, in particular filter teas, characterized in that: An aqueous suspension containing from 8 to 30% by weight of an aromatic cyclodextrin inclusion complex and from 0.1 to 5% by weight of a known binder or mixture of binders is applied to the filter paper for packaging food, especially tea, and the filter paper is dried. making bags in a known manner, filling and sealing the bags with food, in particular tea leaves, in a known manner. 2. The process of claim 1, wherein the aromatic cyclodextrin inclusion complex for preparing aromatic filter tea is bergamot, lemon, orange, jasmine, peppermint or anise or other aromatic α, β or -3195085 -cyclodextrin inclusion complex. 3. The process of claim 1 wherein the binder is 0.1 to 5% by weight of carboxymethylcellulose, 0.5 to 5% by weight of dextran or linear dextrin, 0.5 to 3% by weight of methylcellulose, 0.5 to 3% by weight of hydroxyethyl cellulose or a suitable amount of soluble starch or gum arabic or a mixture thereof. A process for flavoring papers, particularly filter and crepe papers, characterized in that: An aqueous slurry containing from 8% to 30% by weight of the aromatic cyclodextrin locking complex and from 0.1% to 5% by weight of a known binder or blend, is applied to the paper and finally the paper is dried.