Process for aromatization of treated tea

Details Process for aromatization of treated tea Process for aromatization of treated tea

1989-11-15

1992-02-11

Golian, Joseph

Food or edible material: processes, compositions, and products

Processes

Separating volatile essence and combining the separated...

426597, 426427, 426428, A23F 336

Patent

active

050874683

ABSTRACT:
Moistened black tea is decaffeinated using carbon dioxide as a solvent. The mixture consisting of caffeine, water, aroma constituents and gaseous carbon dioxide obtained in the course of the purification of the carbon dioxide (prior to recirculation of the latter) is removed from the separation tank and separated by raising the temperature at atmospheric pressure into an aqueous caffeine solution and a gaseous aroma fraction. The emanating carbon dioxide transports the aroma components, after a dew point depression by lowering the temperature, to decaffeinated, dried tea, to which the aroma constituents are impregnated.

REFERENCES:
patent: 3532506 (1970-10-01), Louis-Rene et al.
patent: 4167589 (1979-09-01), Vitzthum et al.
patent: 4938977 (1990-07-01), Gehrig et al.

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