Methods for increasing the clarity and refreshing attributes and reducing the bitterness and astringency of green tea
Methods for modulating the bitterness and astringency of green tea, and nutritional products having a green tea with reduced bitterness and astringency, are provided. In a general embodiment, the methods comprise performing microfiltration on green tea extract to form a microfiltration retentate and a microfiltration permeate; performing at least one of ultrafiltration or reduced temperature fractionation on the microfiltration permeate; and using the ultrafiltration permeate from the ultrafiltration or the supernatant from the reduced temperature fractionation to make a green tea product. The ultrafiltration permeate or the supernatant can be further concentrated, spray or freeze dried to form a powder, used as a concentrate, or diluted to form a ready-to-drink beverage. In an embodiment, the ultrafiltration is performed on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate and then the reduced temperature fractionation is performed on the ultrafiltration permeate to form a supernatant and a sediment.
1. A method for reducing bitterness and astringency and/or increasing refreshing attributes of a green tea extract, the method comprising:
performing microfiltration on the green tea extract to form a microfiltration retentate and a microfiltration permeate, wherein the green tea extract has a solid content between 1% and 30% before microfiltration;
performing ultrafiltration on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate, wherein the ultrafiltration permeate has a reduced level of flavonol-glycosides relative to the green tea extract before the microfiltration, a concentration of antioxidants at least about equal to that of the green tea extract before the microfiltration, and a concentration of caffeine at least about equal to that of the green tea extract before the microfiltration; and
using the ultrafiltration permeate to make a green tea product.
2. The method of claim 1 , wherein the ultrafiltration is performed with a membrane having a molecular weight cutoff of 5,000 to 25,000 Da.
3. The method of claim 1 , wherein the green tea product is made by spray drying or freeze drying the ultrafiltration permeate into a powder.
4. The method of claim 1 , wherein the green tea product is a ready-to-drink beverage made by diluting the ultrafiltration permeate.
5. The method of claim 1 , wherein the green tea product is made by adding the ultrafiltration permeate to a nutritional composition.
6. A method for reducing bitterness and astringency and/or increasing refreshing attributes of a green tea extract, the method comprising:
performing microfiltration on the green tea extract to form a microfiltration retentate and a microfiltration permeate, wherein the green tea extract has a solid content between 1% and 30% before microfiltration; and
performing reduced temperature fractionation on the microfiltration permeate to form a supernatant and a sediment.
7. A method for reducing bitterness and astringency and/or increasing refreshing attributes of a green tea extract, the method comprising:
performing microfiltration on the green tea extract to form a microfiltration retentate and a microfiltration permeate, wherein the green tea extract has a solid content between 1% and 30% before microfiltration;
performing ultrafiltration on the microfiltration permeate to form an ultrafiltration retentate and an ultrafiltration permeate, wherein the ultrafiltration permeate has a reduced level of flavonol-glycosides relative to the green tea extract before the microfiltration, a concentration of antioxidants at least about equal to that of the green tea extract before the microfiltration, and a concentration of caffeine at least about equal to that of the green tea extract before the microfiltration; and
performing reduced temperature fractionation on the ultrafiltration permeate to form a supernatant and a sediment.
8. The method of claim 6 , further comprising using the supernatant from the reduced temperature fractionation to make a green tea product.
9. The method of claim 6 , further comprising spray drying or freeze drying the supernatant into a powder.
10. The method of claim 6 , further comprising diluting the supernatant to make a ready-to-drink beverage.
11. The method of claim 8 , wherein the green tea product is made by adding the supernatant to a nutritional composition.
12. The method of claim 8 , wherein the green tea product is a concentrate.
13. The method of claim 6 , further comprising using the sediment from the reduced temperature fractionation to make a food product.
14. The method of claim 6 , wherein the green tea extract has a solid content of about 4% before the microfiltration.
15. The method of claim 7 , further comprising using the supernatant from the reduced temperature fractionation to make a green tea product.
16. The method of claim 7 , further comprising spray drying or freeze drying the supernatant into a powder.
17. The method of claim 7 , further comprising diluting the supernatant to make a ready-to-drink beverage.
18. The method of claim 15 , wherein the green tea product is made by adding the supernatant to a nutritional composition.
19. The method of claim 15 , wherein the green tea product is a concentrate.
20. The method of claim 7 , further comprising using the sediment from the reduced temperature fractionation to make a food product.
21. The method of claim 7 , wherein the green tea extract has a solid content of about 4% before the microfiltration.