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www.elsevier.com/locate/jfoodeng
Received 22 November 2006; received in revised form 27 January 2007; accepted 29 January 2007
Available online 8 February 2007
Abstract
Instant tea is presently manufactured by spray/freeze drying of the concentrated brew of processed tea leaves/dust and the drawbacks
of this method are inferior quality, high cost and energy. A novel technique has been developed for the production of instant/soluble tea
powder from the expressed juice of green leaves. After plucking, the leaves are crushed and juice pressed out. The juice is then subjected
to fermentation under specified conditions. The fermented juice is steamed, centrifuged and freeze-dried to get instant tea powder. The
pressed leaf residue is subjected to fermentation and drying for preparation of tea granules. The instant tea produced is of good liquoring
characteristics and various constituents are also in the acceptable range [Theaflavin (TF) to Thearubigin (TR) ratio – 10.71 for instant tea
(IT) and 12.12 for tea granules (TG), Caffeine content 40.4 mg/cup of IT and 96 mg per cup of TG]. The tea granules produced is com-
parable to CTC (crushing, tearing & curling) tea in quality and liquoring characteristics. There is considerable savings in the economy as
the juice and residue are converted into value added products in this method.
Ó 2007 Elsevier Ltd. All rights reserved.
Keywords: Instant tea; Soluble tea; Beverages; Non-leaf tea products; Freeze-dried tea
0260-8774/$ - see front matter Ó 2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2007.01.024
V.R. Sinija et al. / Journal of Food Engineering 82 (2007) 276–283 277
teins, polypeptides and polysaccharides, while retaining RH). During fermentation, oxygen gas was incorporated
polyphenolic compounds. Then resultant filtrate is concen- into the juice (0.5 m3/h). Fermentation was carried out
trated to obtain a cold water soluble powder. for different fermentation periods starting from 0.5 to
There are certain difficulties to be solved in producing 3 h. Under or over fermentation causes poor quality teas
instant tea, which would give a beverage comparable with (Owuor & Obanda, 2001; Wherkoven, 1974). Optimum
an ordinary tea infusion. The problems are connected with fermentation time can be found out by a method based
the liquoring characteristics, flavor or aroma and with tea on the amount of theaflavin formed during fermentation
quality itself. In the general method of extraction by boil- (Muthumani & Kumar, 2007). For this, samples were col-
ing water, the flavor of this product is generally poor. lected at 10 min interval during fermentation and the opti-
When hot infusion cools down, it becomes turbid and par- cal density values for these samples at 460 nm were
ticles settle down on prolonged cooling. This is called tea determined by a spectrophotometer (Spectronic Genesys
cream and decreaming is thus necessary, since it affects 2, Model No. CAT 33600902 SN3NE 9107006). Two sam-
the clarity and appearance of cold, water-soluble instant ples taken at each time interval were used to calculate the
tea. This can either be made soluble by chemical and enzy- mean optical density value corresponding to that time. The
mic means or discarded as a waste by physical means in the optimum fermentation time corresponds to the maximum
manufacture of instant tea. In addition to the quality prob- theaflavin production (Lakshminarayanan & Ramasw-
lems of instant tea like low aroma, poor taste and insuffi- amy, 1978).
cient cold-water solubility, low productivity is also one of In order to arrest the fermentation at the right time
the important problems remaining (Pintaro, 1977). More- steam at a pressure of 1–1.2 kg/cm2 (temperature 104–
over, when instant tea is made from prepared black tea, 106 °C) was introduced into the fermenting juice for
the process is highly expensive and at the same time energy 1 min. This increased the temperature of the juice to
intensive also (Schott, 1988). approximately 70–80 °C, which caused the inactivation of
This investigation was undertaken with the objectives of the enzymes responsible for the oxidation reactions. The
developing a new process technology for the preparation of juice was then subjected to centrifugation in a laboratory
soluble tea powder and optimizing the process parameters centrifuge (R-24 type) at 10,000 rpm for 20 min, to remove
involved during the different stages of production of instant the colloidal and other suspended solid particles, which
tea (IT). Efforts are also made to prepare black tea granules cause turbidity in the tea brew. Finally, the juice was
(TG) from pressed residues of leaves obtained after juice freeze-dried (6–8 h, Labconco FreeZone, Model 79480) to
extraction. IT having a final moisture content of 3–5% (w.b.)
Fresh green top two leaves and the terminal bud of tea The pressed leaf residue was spread evenly (thickness
bush were plucked from the experimental farm of Agricul- not more than 1 cm) and kept under a fan at ambient con-
tural & Food Engineering Department, Indian Institute of ditions for different fermentation periods ranging from 0.5
Technology, Kharagpur, India. The weight of the fresh to 3 h. The samples were stirred intermittently to improve
leaves was determined by a laboratory balance with an incorporation of oxygen into the sample mass, which
accuracy of 0.01 g and the moisture content was measured enhanced the fermentation process. Optimum fermentation
by oven drying method (AOAC, 1995). time was determined in the same way as for IT samples.
Sequential steps involved in processing are given below. The fermented samples were then dried either by vacuum
Plucked leaves were crushed to a fine paste in a domestic drying (50 °C and 400 mm Hg for 16–19 h) or hot air dry-
mixer grinder (Sumeet brand). Experiments were carried ing (50 °C, 12–16 h) methods to get the tea granules. The
out for different crushing periods (1–4 min) at medium weight and the moisture content of the dried samples were
speed (2540 rpm) in order to find out the conditions for measured.
maximum juice recovery with maximum amount of poly- Estimation of total polyphenols was carried out with
phenols and total solids content. The crushed leaf (paste) Folin ciocalteau reagent. Phenols react with phosphomo-
samples were pressed in a laboratory press for the expres- lybdic acid in F.C. reagent in alkaline medium and pro-
sion of juice. The press consists of a cylinder and a screw duce a blue colored complex (Sadasivam & Manickam,
type piston with handle. A flat disc with holes was pro- 1996). Absorbance of the sample was measured at
vided at the bottom of the cylinder for sieving. The 760 nm and amount of polyphenols determined by using
amount of juice recovered, total solids (gravimetric gallic acid as standard. The method followed for the deter-
method, BIS 1981) and total polyphenols in juice were mination of caffeine was based on the extraction of caf-
measured by standard procedures. The weight, moisture feine using chloroform and measurement of its
content and the total polyphenols of the pressed leaf resi- absorbance in the UV region at 276.5 nm (Ranganna,
due were also determined. The juice as well as the pressed 1980). Hunterlab colorimeter was used to determine the
leaf residue samples was separately subjected to fermenta- color and percentage brightness of various samples and
tion under ambient conditions (30–32 °C and 80–85% thereby find out the amount required to produce a cup
278 V.R. Sinija et al. / Journal of Food Engineering 82 (2007) 276–283
of tea, which has the same percentage of brightness, and 3. Results and discussion
color values as that of the tea available in the market.
TF, TR and high polymeric substances (HPS) were deter- Experiments were carried out to standardize the process
mined by the method followed in tea industries (UPASI and to study the effect of various factors during different
Tea Science Department Bulletin, 1978). Tea brew was stages of processing, so as to find out the optimum operat-
prepared by mixing 4 g of made tea in 100 ml of distilled ing parameters. A process and material flow chart was
water taken in a 500 ml conical flask and heated in a boil- worked out for the manufacture of IT and TG, which is
ing water bath for 10 min, then filtered through a funnel shown in Fig. 2
containing glass wool and the infusion was cooled. The Experiments were carried out with different crushing peri-
reagents used were iso-butyl methyl ketone (IBMK), diso- ods at medium speed to find out the optimum period for
dium hydrogen phosphate (Na2HPO4), ethyl alcohol and crushing so as to have maximum juice recovery with maxi-
n-butaol. A brief description of the methodology followed mum amount of polyphenols and total solids. The results
is presented in Fig. 1. are presented in Table 1. From the table it is clear that as
The technique of tea tasting used was in conformity the crushing period increases the paste becomes more and
with the standard procedure. The infusion has made by more fine and the juice obtained increases up to a crushing
adding 2.83 g of tea granules into 142 ml of boiling water period of 2.5 min and after that it decreases as crushing per-
taken in a beaker and 0.5 g of instant tea is mixed in iod increases. This is because the finer paste oozes out
150 ml of boiling water. The beaker was covered by a lid through the holes of the strainer. Thus a crushing period of
and kept for 5 min, after which the infusion was evaluated 2.5 min. gave the maximum juice recovery with maximum
for sensory qualities. Market brand CTC tea was taken as amount of total solids and polyphenols in the juice.
the control for comparison among the quality attributes. After crushing, some reduction in weight of the green
Panelists are supplied with evaluation sheets specially pre- leaves was observed; this may perhaps be due to the loss
pared for this purpose and asked to indicate their prefer- of moisture during crushing and handling losses. After
ence about sample quality by assigning a score (9-point pressing about 320 ml of juice and 566 g of residue were
hedonic scale). The score values obtained for various qual- obtained from 1 kg of green leaves. In pressing operation
ity attributes (color, flavor, strength, pungency, mouth feel the moisture content of the green leaves was reduced by
and overall acceptability) were averaged and analyzed 15–20%. The density and pH of juice were 1023 kg/m3
statistically. and 5.24, respectively.
Tea brew
Tea shoots
Crushing
Pressing
Heat treatment
(Steam at 1.2 kg/cm2, 1 min)
Centrifugation
Drying
(10000 rpm, 20 min)
(50- 55oC, 12-16 h)
Freeze-drying
(Temperature –39 to +15, 6-8 h)
Fig. 2. Process and material flow chart for instant tea manufacture.
Table 1 for IT
Effect of crushing period on the juice recovery (75 g of sample)
OD ¼ 4 105 t2 þ 0:0049t þ 0:1903 ð1Þ
Crushing Juice Pressed leaf TS in Total
period (min) obtained residue (g) juice (%) polyphenols and for TG
(ml) (%)
1.0 18.8 44.85 7.58 5.31
OD ¼ 3 105 t2 þ 0:0053t þ 0:2908; ð2Þ
2.0 20.5 43.51 8.54 5.86 where OD is the optical density and t is the fermentation
2.5 23.0 42.32 10.72 7.02
3.0 21.5 42.16 9.62 6.70
period in minutes.
4.0 20.8 42.38 9.46 6.30 dOD
¼ 8 10 5t þ 0:0049; ð3Þ
dt
Ideal fermentation produces a proper balance between t = 61 min (1 h) for IT. Similarly, for TG,
theaflavins (TF) and thearubigins (TR), substances respon-
dOD
sible for the liquoring characteristics. The optimum period ¼ 6 10 5t þ 0:0053; ð4Þ
was determined for IT and TG by the method based on the dt
amount of TF formed during fermentation. Optimum per- t = 88.33 min (1.5 h).
iod corresponded to the maximum production of TF, The optimum fermentation time for IT was 1 h and for
which was indicated by the peak of the curve obtained by TG was 1.5 h. Fermentation was carried out under ambient
plotting the optical density values of the sample Vs fermen- condition (30–32 °C, 80–85% RH).
tation time. Corresponding curves for IT and TG are The amount of TF formed, as indicated by the increase
shown in Figs. 3 and 4 respectively. Equations for the in OD, in the juice increased with increase in fermentation
curves are: time up to 60 min and after that it decreased. A similar
280 V.R. Sinija et al. / Journal of Food Engineering 82 (2007) 276–283
0.4 Table 2
0.35 OD = -4E-05t2 + 0.0049t + 0.1903 Mean readings obtained for color measurement of various tea samples
2
R = 0.8545
0.3 Quantity of tea Amount of water added L a b %
(g) (ml) Z
OD at 460 nm
0.25
IT
0.2
0.3 150 3.9 0.61 0.82 0.08
0.15 0.4 150 4.1 0.65 0.86 0.09
0.5 150 4.5 0.70 0.91 0.11
0.1
0.05 TG
0
2.5 142 3.5 0.58 0.79 0.09
0 20 40 60 80 100 120 140 2.83 142 3.9 0.61 0.83 0.11
Fermentation time, min 3.0 142 4.1 0.73 0.99 0.14
Fig. 3. Level of theaflavin formed during fermentation of juice.
CTC tea
2.83 142 4.10 0.66 0.97 0.11
0.6
2
OD = -3E-05t + 0.0053t + 0.2908
2
R = 0.9334 Table 3
0.5
Chemical analysis of IT and TG samples
Table 4
Mean sensory score for the quality attributes of various tea samples
Sample Mean score*
Color Flavor Pungency Strength Mouthfeel Overall acceptability**
Instant tea
IT-125 6.80 5.69 5.83 6.07 5.85 0.79
IT-175 6.96 6.09 6.31 6.54 6.02 0.86
IT-225 6.95 6.03 6.13 6.29 5.94 0.85
IT-275 6.84 5.97 6.06 6.19 5.93 0.84
IT-325 6.26 5.55 5.99 5.96 5.69 0.77
CD
1% 0.19 0.13 0.08 0.08 0.13 0.01
5% 0.27 0.17 0.11 0.11 0.18 0.01
Tea granules
TLG-125 5.90 6.13 5.57 6.44 5.99 0.79
TLG-175 6.64 6.36 5.96 6.51 6.30 0.86
TLG-225 6.75 6.40 6.04 6.94 6.54 0.89
TLG-275 6.72 6.38 5.94 6.70 6.27 0.89
TLG-325 6.53 6.21 5.89 6.48 6.04 0.81
CD
1% 0.08 0.20 0.11 0.10 0.15 0.02
5% 0.11 0.26 0.14 0.14 0.20 0.03
CTC tea
CTC-125 6.55 6.55 5.74 6.67 5.93 0.86
CTC-175 6.65 6.37 5.80 6.94 5.80 0.82
CTC-225 6.63 6.64 5.54 6.60 6.01 0.78
CTC-275 6.72 6.89 5.79 6.79 6.21 0.85
CTC-325 6.25 6.49 5.94 7.02 5.82 0.85
*
9–10, Excellent; 7–8.9, very good; 5–6.9, good; 3–4.9, fair; 1–2.9, poor.
**
+2, liked very much; +1, liked; 0, neither liked nor disliked; 1, disliked; 2, disliked very much.
All the quality attributes for instant tea and tea granules In another experiment, instant tea and tea granules were
were rated from good to very good. Figs. 5 and 6 showed prepared with different fermentation times, and the pre-
the results of the sensory evaluation depicted in the form pared samples were analyzed for the quality by the sensory
of bar diagrams. From the figure it is seen that the color evaluation panel. The results are shown in Fig. 7. The over-
and pungency was highest for the instant tea sample, all acceptability is found to be maximum for the samples
whereas the flavor was relatively less than the CTC tea with 1-h fermentation in the case of instant tea and the
and TG. The TG exhibited almost same or slightly higher samples with 1.5-h fermentation time was having maxi-
score for all the quality attributes as compared to the mum acceptability in the case of tea granules. This con-
CTC tea. The overall acceptability for both the IT and firmed the result obtained for optimum fermentation time
TG were comparable to that of CTC tea. The removal of by the method based on the amount of theaflavin formed
a part of juice from the green leaves does not have a during fermentation.
marked effect on the quality of black tea. Thus, we can In most of the existing methods for the production of
get both IT and TG from the green shoots simultaneously instant tea, where hot water extraction is used for extract-
in this method. ing the constituents from fresh leaves, the residue obtained
1
8 instant tea
instant tea 0.9
7 tea granules tea granules
0.8
6 CTC tea CTC tea
0.7
Mean score
Mean score
5 0.6
4 0.5
0.4
3
0.3
2
0.2
1 0.1
0 0
color flavor pungency strength mouthfeel overall acceptability
Error bars indicate the mean value +/- standard deviation Error bars indicate the mean value +/- standard deviation
Fig. 5. Comparison among the various quality attributes of different tea Fig. 6. Comparison among the overall acceptability of different tea
samples. samples.
282 V.R. Sinija et al. / Journal of Food Engineering 82 (2007) 276–283
0.6
0.5 (black tea) in commercial production scale, leaving the
0.4 Instant Tea major portion (800 g.) as waste (spent tea leaf) (Chen,
0.3
Tea Granules 1979), whereas in the present method 20 ± 2 g instant tea
0.2
powder and 225 ± 5 g. black tea granules were produced
from 1 kg of fresh green tea shoots. Even in methods using
0.1
direct extraction from fresh shoots for production of
0
0 0.5 1 1.5 2 2.5 3 instant tea, the maximum amount of solids extracted with
Fermentation time, h hot water is around 30% of dry matter present in fresh
Error bars indicate the mean value +/- standard deviation shoots (Schott, 1988).
Fig. 7. Effect of fermentation time on the overall acceptability of instant
tea and tea granules. 4. Conclusion
Sadasivam, S., & Manickam, A. (1996). Biochemical methods. New Delhi: Wickremasinghe, R. L. (1977). Process of making cold water soluble tea
New Age International (P) Ltd. concentrates and powders (patented work). Tea Research Institute of
Schott, G. (1988). Instant beverages and instant teas and their manufac- Ceylon, Sri Lanka.
ture. Food Sci. Technol. Abstr. 6, 6V49, 175. Yang, C. S. (2002). Effects of tea consumption on nutrition and health.
Wherkoven, J. (1974). Tea processing. FAO Agricultural Bulletin No. 26. Journal of Nutrition, 132(Suppl. 12), 2409–2412.
FAO and The United Nations, Rome.