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1. 发明申请

WO2009083454A2 PROCESS FOR THE ENZYMATIC PREPARATION OF A GAMMA-GLUTAMYL COMPOUND 审中-公开
标题翻译：氨基葡糖醛酸化合物的酶促制备方法
公开(公告)号：WO2009083454A2
公开(公告)日：2009-07-09
申请号：PCT/EP2008/067727
申请日：2008-12-17
申请人： UNILEVER PLC , UNILEVER N.V. , HINDUSTAN UNILEVER LIMITED , BASAVARAJU, Lokesh , GUPTA, Payal , GUTTAPADU, Sreeramulu , JOHN, Matthew , SINKAR, Vilas, Pandurang , SUBRAMANIAN, Narayanaswami , VENKATESH, Purna
发明人： BASAVARAJU, Lokesh , GUPTA, Payal , GUTTAPADU, Sreeramulu , JOHN, Matthew , SINKAR, Vilas, Pandurang , SUBRAMANIAN, Narayanaswami , VENKATESH, Purna
IPC分类号： C12P13/04 , C12N9/10
CPC分类号： C12P13/04 , C12N9/104 , C12Y203/02002
摘要： Disclosed is a process for the enzymatic preparation of a gamma-glutamyl compound. The process comprises a step of contacting a gamma-glutamyl donor and a gamma-glutamyl acceptor with an aqueous medium comprising a gamma glutamyl transpeptidase enzyme. The enzyme is derived from a plant belonging to the Graminaceae or Leguminaceae family, or from Camellia sinensis .
摘要翻译：公开了一种γ-谷氨酰化合物的酶制备方法。该方法包括使γ-谷氨酰供体和γ-谷氨酰受体与含有γ谷氨酰转肽酶的水性培养基接触的步骤。该酶源自属于禾本科或豆科的植物，或来源于山茶。

2. 发明申请

WO2013041329A1 A PROCESS FOR PREPARATION OF A TEA PRODUCT 审中-公开
标题翻译：制备茶产品的方法
公开(公告)号：WO2013041329A1
公开(公告)日：2013-03-28
申请号：PCT/EP2012/066611
申请日：2012-08-27
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , BASAVARAJU, Lokesh , GUTTAPADU, Sreeramulu , MUTAI, Felix Kipkorir , NARAYANAN, Venkatraj Venkatrao
发明人： BASAVARAJU, Lokesh , GUTTAPADU, Sreeramulu , MUTAI, Felix Kipkorir , NARAYANAN, Venkatraj Venkatrao
IPC分类号： A23F3/14 , A23F3/16
CPC分类号： A23F3/14 , A23F3/163
摘要： The present invention relates to a process of preparation of tea product with enhanced levels of theanine and low levels of aluminum. The present inventors have surprisingly found that selecting tea material with a particular shoot length during the rejuvenation stage after prunning and further processing it provides a tea product with significantly higher levels theanine and lower levels of aluminum. The present inventors have also found that additional treatment of this tea material with alkaline agent even further reduces the aluminum content.
摘要翻译：本发明涉及茶氨酸水平提高和铝含量低的茶产品的制备方法。本发明人令人意外地发现，在妊娠和进一步加工之后，在复原阶段选择具有特定枝条长度的茶材料提供具有显着更高水平的茶氨酸和较低水平的铝的茶产品。本发明人还发现用碱剂进一步处理该茶材料甚至进一步降低了铝含量。

3. 发明申请

WO2013075912A1 A PROCESS FOR PRODUCING TEA PRODUCT 审中-公开
标题翻译：一种生产茶产品的方法
公开(公告)号：WO2013075912A1
公开(公告)日：2013-05-30
申请号：PCT/EP2012/071448
申请日：2012-10-30
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , CONOPCO, INC., D/B/A UNILEVER
发明人： BASAVARAJU, Lokesh , GUTTAPADU, Sreeramulu , PALAGIRI, Swathy , PENDEM, Anjaneyulu , PURUSHOTHAMAN, Poovizhi, Ponnammal
IPC分类号： A23F3/06 , A23F3/08
CPC分类号： A23F3/08 , A23F3/06 , A23F3/163
摘要： The present invention relates to a process for producing a black tea product with enhanced sensorials. The people who prefer to consume black tea are unable to get a good amount of catechins, because, in black tea the amount of catechins is significantly less than that of green tea. Therefore there is a need for providing a tea product which has relatively high amount and catechins high amount of theaflavins and high amount of polyphenols made by a process without addition of any exogenous theaflavins and/or catechins and which also has the sensorials of black tea. It is an object of the present invention to provide a process for producing a tea product with a relatively high amount of catechins and theaflavins without the addition of any exogenous theaflavins and/or catechins. The present inventors have surprisingly found that tea products obtained by a process involving a step of anaerobic incubation at specific temperatures and for specific durations provide a tea product with improved sensorials and thereby satisfying one or more of the objects of the invention.
摘要翻译：本发明涉及具有增强感官的红茶制品的制造方法。喜欢消费红茶的人不能得到很多儿茶素，因为在红茶中，儿茶素的用量明显低于绿茶。因此，需要提供相对较高量的茶产品和高茶黄素的儿茶素类和通过不加任何外源性茶黄素和/或儿茶素的方法制备的大量多酚，并且还具有红茶的感觉。本发明的目的是提供一种具有相对高量的儿茶素和茶黄素的茶产品的生产方法，而不加入任何外源的茶黄素和/或儿茶素。本发明人惊奇地发现，通过涉及在特定温度和特定持续时间下进行厌氧培养的步骤的方法获得的茶产品提供了具有改进感觉的茶产品，从而满足本发明的一个或多个目的。

4. 发明申请

WO2017076612A1 A PROCESS OF PRODUCING A TEA PRODUCT 审中-公开
标题翻译：生产茶产品的过程
公开(公告)号：WO2017076612A1
公开(公告)日：2017-05-11
申请号：PCT/EP2016/074793
申请日：2016-10-14
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BASAVARAJU, Lokesh , BHASKAR, Ajit , GUTTAPADU, Sreeramulu , JAHABARDEEN, Mohamed, Sirajudeen , PALAGIRI, Swathy , SINGH, Gurmeet
IPC分类号： A23F3/06 , A23F3/16
CPC分类号： A23F3/06 , A23F3/163
摘要： The present invention provides a process of producing a tea product comprising the steps of: a. incubating fresh leaf at a temperature in the range 4 °C to 60 °C under anaerobic conditions for a period of 4-36 hours; b. subjecting the incubated leaf to comminution to produce comminuted dhool; and c. subjecting the comminuted dhool to a step of shear for 30 seconds to 15 minutes by passing the dhool though an instrument with shear rate in the range of 5000/s to 25000/s wherein the shear rate is defined as (I) wherein D is the shaft diameter, H is the channel depth and Ν is the rotational speed.
摘要翻译：本发明提供了生产茶产品的方法，其包括以下步骤：a。在厌氧条件下在4℃至60℃的温度下温育新鲜叶子4-36小时; 湾使培养的叶片经受粉碎以产生粉碎的茶叶; 和c。使粉碎的茶坯经过具有5000 / s至25000 / s范围内的剪切速率的仪器使其经受30秒至15分钟的剪切步骤，其中剪切速率被定义为（I），其中D是轴直径，H是通道深度，N是转速。

5. 发明申请

WO2017063906A1 A PROCESS OF PRODUCING A TEA PRODUCT 审中-公开
标题翻译：生产茶产品的过程
公开(公告)号：WO2017063906A1
公开(公告)日：2017-04-20
申请号：PCT/EP2016/073552
申请日：2016-10-03
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d/b/a UNILEVER
发明人： BASAVARAJU, Lokesh , GUTTAPADU, Sreeramulu , SINGH, Gurmeet
IPC分类号： A23F3/06
CPC分类号： A23F3/06
摘要： The present invention provides a process for producing a tea product comprising the steps of; a) providing black leaf tea having a moisture content less than 5%; b) adding water in an amount of 30 to 80% by weight of the black leaf tea of step (a); and, c) freeze-drying or vacuum drying the black tea leaf of step (b) under vacuum of less than 600 Pascal and at a temperature of -60°C to + 60°C to obtain the tea product.
摘要翻译：本发明提供了一种生产茶产品的方法，其包括以下步骤： a）提供水分含量小于5％的红叶茶; b）加入步骤（a）的红叶茶重量的30-80％的水; 和c）在小于600帕斯卡的真空下和在-60℃至+ 60℃的温度下冷冻干燥或真空干燥步骤（b）的红茶叶以获得茶产品。

6. 发明申请

WO2019115211A1 A PROCESS FOR PRODUCING A TEA PRODUCT 审中-公开
公开(公告)号：WO2019115211A1
公开(公告)日：2019-06-20
申请号：PCT/EP2018/082484
申请日：2018-11-26
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BASAVARAJU, Lokesh , GOVINDASWAMY, Vadivel , GUTTAPADU, Sreeramulu , PALAGIRI, Swathy
IPC分类号： A23F3/06 , A23F3/10 , A23F3/12
摘要： The present invention relates to a process for producing a tea product comprising the steps of: (a) incubating fresh tea leaf under anaerobic conditions at a temperature of 4°C to 60°C for a period of 4 to 36 hours; (b) subjecting the incubated leaf to a step of comminution to produce dhool; and (c) fermenting the dhool in presence of 0.001 to 5% tannase by weight of the dhool.

7. 发明申请

WO2019001867A1 A PROCESS FOR PRODUCING A TEA PRODUCT 审中-公开
公开(公告)号：WO2019001867A1
公开(公告)日：2019-01-03
申请号：PCT/EP2018/063909
申请日：2018-05-28
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BASAVARAJU, Lokesh , GOVINDASWAMY, Vadivel , GUTTAPADU, Sreeramulu
IPC分类号： A23F3/06 , A23F3/08 , A23F3/12
摘要： The present invention relates to a of preparation of a leaf tea product comprising the steps of (a) incubating fresh tea leaf at a temperature in the range 4 °C to 60°C under anaerobic conditions for a period of 14 to 60 hours; and (b) subjecting 5 the incubated leaf to a gyratory motion.

8. 发明申请

WO2018046310A1 A PROCESS FOR PRODUCING A TEA PRODUCT 审中-公开
标题翻译：一种生产茶产品的方法
公开(公告)号：WO2018046310A1
公开(公告)日：2018-03-15
申请号：PCT/EP2017/071356
申请日：2017-08-24
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BASAVARAJU, Lokesh , GUTTAPADU, Sreeramulu , PALAGIRI, Swathy , SINGH, Gurmeet
IPC分类号： A23F3/06 , A23F3/08
摘要： The present invention provides a process of preparation of a leaf tea product with black tea characteristics comprising the steps of: a. incubating fresh tea leaf at a temperature in the range 4°C to 60°C under anaerobic conditions for a period of 4 to 50 hours; b. creating micropores having diameter in the range of 5 to 100 µm on the incubated leaf; c. exposing the leaf to a temperature of 15 to 35°C for 15 minutes to 4 hours.
摘要翻译：本发明提供了制备具有红茶特征的叶茶产品的方法，其包括以下步骤：a。在厌氧条件下，在4℃至60℃的温度下，将新鲜茶叶温育4至50小时; 湾在培养的叶片上产生直径在5至100微米范围内的微孔; C。将叶片暴露于15至35℃的温度15分钟至4小时。

9. 发明申请

WO2014206883A1 A PROCESS FOR PRODUCING A TEA PRODUCT 审中-公开
标题翻译：一种生产茶产品的方法
公开(公告)号：WO2014206883A1
公开(公告)日：2014-12-31
申请号：PCT/EP2014/063026
申请日：2014-06-20
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., d/b/a UNILEVER
发明人： BASAVARAJU, Lokesh , GUTTAPADU, Sreeramulu , PALAGIRI, Swathy
IPC分类号： A23F3/06 , A23F3/08
CPC分类号： A23F3/06 , A23F3/08
摘要： The present invention relates to a process of producing a long leaf tea product with black tea characteristics. The process comprises the steps of: (a) incubating fresh tea leaf at a temperature in the range 4 °C to 60 °C under anaerobic conditions for a period of 4-36 hours; and (b) exposing the leaf at a temperature of 15-35 °C for 70 minutes to 4 hours; wherein there is no step of comminution of the tea leaf before incubation and/or before step (b).
摘要翻译：本发明涉及生产具有红茶特性的长叶茶产品的方法。该方法包括以下步骤：（a）在无氧条件下在4℃至60℃的温度下培育新鲜茶叶，时间为4-36小时; 和（b）在15-35℃的温度下将叶子暴露70分钟至4小时; 其中在温育前和/或步骤（b）之前没有粉碎茶叶的步骤。

10. 发明申请

WO2020108956A1 A PROCESS OF AROMA RECOVERY FROM TEA LEAF 审中-公开
公开(公告)号：WO2020108956A1
公开(公告)日：2020-06-04
申请号：PCT/EP2019/080687
申请日：2019-11-08
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BASAVARAJU, Lokesh , MUKHERJEE, Shreya , PALAGIRI, Swathy , GUTTAPADU, Sreeramulu
IPC分类号： A23F3/40 , A23F3/42
摘要： The present invention relates to a process for aroma recovery from tea leaf comprising the steps of: incubating fresh tea leaf at a temperature in the range 4 to 80°C under anaerobic conditions for a period of 4 to 72 hours; subjecting the incubated leaf to comminution to produce dhool; fermenting the comminuted dhool; and recovering aroma from the dhool while partially drying the dhool in a low-convection dryer.

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