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  Beverage precursor and process for the manufacture thereofUSPTO Application #: 20080020069Title: 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. (end of abstract) Agent: Unilever Intellectual Property Group - Englewood Cliffs, NJ, US Inventors: Steven Peter Colliver, Ambalavanar Thiru USPTO Applicaton #: 20080020069 - Class: 424729000 (USPTO) Related Patent Categories: Drug, Bio-affecting And Body Treating Compositions, Plant Material Or Plant Extract Of Undetermined Constitution As Active Ingredient (e.g., Herbal Remedy, Herbal Extract, Powder, Oil, Etc.), Containing Or Obtained From Camellia (e.g., Tea, Including Green Or Black Tea, Etc.) The Patent Description & Claims data below is from USPTO Patent Application 20080020069. Brief Patent Description - Full Patent Description - Patent Application Claims
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 health benefits of tea may be apparent at consumption rates as low as three cups per day (see, for example, U. Peters et al., "Does tea affect cardiovascular disease? A meta-analysis.", American Journal of Epidemiology, 2001, 154, pp. 495-503), many individuals do not even achieve this modest consumption rate on a long term basis. Furthermore, tea beverages are less convenient to prepare than beverages prepared from non-tea-based beverage precursors, such as instant coffee, owing to the relatively slow rate of infusion of tea leaves and slow rate of dissolution of tea powders. [0004] Thus we have recognised that there is a need to provide beverage precursor in a form which is both convenient for everyday use and which may allow a consumer to obtain the necessary intake of catechins from a fewer number of beverages than would need to be prepared from conventional beverage precursors. [0005] We have found that such a need may be met by providing beverage precursor in a specific amount and with a specific composition. TESTS AND DEFINITIONS [0006] Beverage [0007] As used herein the term "beverage" refers to a substantially aqueous drinkable composition suitable for human consumption. [0008] Beverage Precursor [0009] A beverage precursor is defined as a fabricated composition suitable for preparing a beverage. [0010] As used herein, the term "packaged" means that the beverage precursor is contained within a sealed packet. [0011] Tea Material [0012] As used herein, the term "tea material" refers to dry material from the plant Camellia sinensis var. ginensis and/or Camellia sinensis var. assamica. The material may have been subjected to a so-called "fermentation" step wherein it is oxidised by certain endogenous enzymes that are released during the early stages of "black tea" manufacture. This oxidation may even be supplemented by the action of exogenous enzymes such as oxidases, laccases and peroxidases. Alternatively the material may have been partially fermented ("oolong" tea) or substantially unfermented ("green tea"). [0013] The term "tea leaves and/or stem" refers to tea material that is derived from the leaves and/or stem of the plant, and that has not been subjected to an extraction step (i.e., infusible tea material). The term "tea extract" refers to tea material that has been extracted from tea leaves and/or stem, and which is soluble in boiling water. [0014] Tea-Based Beverage [0015] As used herein, the term "tea-based beverage" refers to a beverage comprising at least 0.01% by weight dissolved tea material. [0016] Food-Grade Additive [0017] As used herein, the term "food-grade additive" refers to edible material that is not derived from a plant of the species Camellia sinensis. [0018] Catechins [0019] As used herein the term "catechins" is used as a generic term for catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, and mixtures thereof. [0020] Determination of Catechins and Caffeine in Tea Material [0021] The amounts of catechins and caffeine in tea material are determined simultaneously by reverse-phase HPLC as follows: Continue reading... Full patent description for Beverage precursor and process for the manufacture thereof Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Beverage precursor and process for the manufacture thereof patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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