RU2192140C2 - Method of preparing tea product - Google Patents

Abstract

FIELD: tea branch of food industry. SUBSTANCE: method involves blending of dry raw material with residual humidity not higher 19% and particles size from 0.3 to 7.5 mm. Raw material is black baikhovi tea, stevia and medicinal vegetable raw material which are taken for withdrawal of stevia sweetness from a row: hibiscus petals, peppermint leaves, dog rose fruits, hawthorn fruits, St.Johnswort herb, camomile flowers, origanum herb, thyme herb, hawthorn flowers, linden flowers, currant leaf, and/or foxberry leaf, balm leaf, magnolia vine, rosewort, fennel, bergenia, ashberry fruits, grape leaf or their mixture. Raw material is blended in a blending drum at frequency of revolutions up to 120 rpm depending on density and homogeneity of raw material components for 10 min depending on characteristics of used blending drum. EFFECT: broadened assortment and increased quality of tea products possessing ability of beneficial action to human immune system and organism. 5 ex

Description

 The invention relates to the tea industry of the food industry.

 There are various methods of preparing a tea product based on the use of traditional black tea and medicinal plant materials.

 For example, there is a known method for producing a tea product based on the use and joint processing of long leaf tea and plant material, which is a biologically active additive (see Auth. Certificate. USSR 1741724, A 23 F 23.06.92).

 This method involves the use of essential oil plants as an enriching additive — noble laurel leaves and walnut leaves — which are pretreated to bring their organoleptic characteristics closer to those of tea.

 However, this method involves the use of raw materials at the stage of its primary processing. In Russia, tea is practically not grown. Ready-made semi-finished products are imported, requiring subsequent refinement.

 A known method of preparing a tea product, involving the blending of black tea with herbal medicinal components: chamomile, oregano, peppermint, hawthorn, perforated St. John's wort, Valerian officinalis, corn stigmas and eucalyptus (see Auth. USSR 797642, A 23 F 3 / 00, 01/23/81).

 However, the resulting product is essentially a drug charge. It is far from traditional tea.

 The present invention is the preparation of a tea product, which is traditional for Russia and at the same time convenient to use due to the presence in it of a natural sweetener - stevia.

 Stevia - honey Kaahe came to us from Paraguay. Until the 60s, it was monopoly cultivated only in its homeland and slightly on Fr. Cuba.

 Currently, stevia grows in many regions of the world and is a promising product - a sugar substitute. The active principle of the plant is stevioside, which is 300 times sweeter than sugar.

 Stevia is used as a tea sweetener.

 For example, it is known to mix black tea with stevia pre-processed using tea technology (see Auth. Certificate. USSR 1813402, A 23 F 3/34, 05/07/93).

 Processing stevia according to tea technology is caused by the need to eliminate its inherent herbaceous smell and taste, which worsen the tea drink.

 A known method of obtaining a tea product, which is the closest to the expected in essence and the achieved result.

 This method involves the joint processing of black tea, stevia and herbal medicinal components (see US Pat. RF 2045190, A 23 F 3/34, 10.10.95). This method is aimed at obtaining a high-quality tea product with stevia. But he, like the previous one, is very complicated. It involves significant production costs.

 These problems are solved by the proposed method, which involves the use of raw materials in a dry state - with a residual moisture content of up to 19% and pre-crushed to a particle size of 0.3 to 7.5 mm. Raw materials are blended in a drum up to 120 rpm, depending on the density and homogeneity of the components of the raw material, up to 10 minutes, depending on the characteristics of the blending drum used. As raw materials use up to 90% of black tea, up to 30% stevia and up to 50% of medicinal plant components. As medicinal plant components take hibiscus petals, and / or peppermint leaves, and / or rose hips, and / or hawthorn fruits, and / or St. John's wort, and / or chamomile flowers, and / or oregano grass, and / or grass thyme and / or hawthorn flowers and / or linden flowers and / or currant leaf and / or lingonberry leaf and / or lemon balm leaf and / or lemongrass and / or Rhodiola rosea and / or fennel and / or frankincense, and / or fruits of mountain ash, and / or a leaf of grapes.

 This allows you to get a tea product that does not require sweetening, in which the problem of eliminating the unpleasant herbaceous taste and aroma of stevia is solved by using traditional aromatic herbs for tea in Russia. In addition, the hibiscus petals in combination with stevia and black tea can accumulate an increased amount of ascorbic acid in the product due to the interaction of vitamins P and C. Ascorbic acid, as you know, strengthens the immune system and strengthens the body. The infusion of the drink turns out to be clean, sparkling, it appears fruit and caramel aroma and taste.

 The taste and aroma of the drinks as a whole turns out to be moderately sweet without "sweetness."

 The proposed method parameters allow the most evenly distributed percentage of components that determine the organoleptic characteristics of the product. In the process of joint processing, aromatic assimilation of components occurs in the blending drum, as a result of which a harmonious product is obtained at the output, and not just a mixture.

 The invention is illustrated by examples of its implementation.

 Example 1

 200 kg of black tea of long leaf tea with a particle size of 1.0-1.7 mm, 20 kg of dried and ground to the same size Stevia and 60 kg of dried and ground to the same size of hibiscus petals were mixed in a blending drum. Mixing was carried out for 3 minutes at a drum speed of 50 rpm.

 The resulting blend is packaged in bags for single tea leaves, and then packaged in artistically decorated boxes of food cardboard from 20 to 160 grams.

 When insisted, a clear bright brown-ruby sparkling infusion with a unique aroma of fruit-oriented caramel tones was obtained. The drink is moderately sweet without "sweetness."

 Example 2

 250 kg of black tea, crushed to a particle size of 1 mm, 20 kg of stevia, crushed to the same degree, and 30 kg in equal parts of hibiscus petals and chamomile flowers, also crushed to a size of 1 mm, were placed in a blending drum.

 The resulting composition was Packed in bags of disposable tea leaves from heat-sealing paper.

 Example 3

 Blended a composition of 180 kg of black tea, 15 kg of stevia and 100 kg of a mixture of currant leaf, rose hips and St. John's wort in equal parts. A mixture was obtained, which was then packaged in boxes weighing 100 grams on a Vegatronic apparatus.

 Subsequent blending processes were carried out with various combinations (and individually) of the proposed components.

 All drinks received had a specific fruit-caramel flavor, moderately sweet.

 The proposed composition is convenient to use, has high organoleptic characteristics and expands the range of tea drinks.

 Example 4

 Mixed in a blending drum 210 kg of black tea with a particle size of 0.7-1 mm, dried to 8% moisture content and crushed to 1 mm, 50 kg of mint grass and 50 kg of stevia. Mixing was carried out for 5 minutes at a drum rotation frequency of 10 rpm.

 The resulting blend was packaged in bags for one-time welding of heat-sealing paper.

 The infusion has a light brown transparent color with a greenish tint and a wonderful taste of mint caramel.

 Example 5

 150 kg of black tea with a particle size of 0.3-0.5 mm and a moisture content of 9%, 25 kg of stevia milled to the same degree and humidity of 7% and 45 kg of Rhodiola rosea root with a moisture content of 19%, also milled to sizes 0.3-0.5 mm. Blending was carried out for 2 min at a drum rotation frequency of 120 rpm.

 The resulting composition had a residual moisture content of about 9% and when packaged in disposable bags of heat-sealable paper, it yielded excellent taste indices.

 The infusion turned out to be bright brown with a magnificent delicate smell of pink petals and moderately sweet taste.

Claims (1)

 A method of preparing a tea product, providing for the joint processing of raw materials, which are used as black tea, stevia and herbal medicinal components, their packaging and packaging, characterized in that the raw materials are pre-dried to a residual moisture content of not more than 19% and ground to particle sizes 0 , 3-7.5 mm, joint processing is carried out by mixing in a blending drum at a speed of up to 120 rpm. / min for up to 10 minutes, while the following components are taken as medicinal components for eliminating the stevia sugars: hibiscus petals, peppermint leaves, rose hips, hawthorn fruits, St. John's wort, chamomile flowers, oregano grass, thyme grass, hawthorn flowers , linden flowers, currant leaf, lingonberry leaf, lemon balm leaf, lemongrass, Rhodiola rosea, fennel, frankincense, rowan fruits, grape leaf or a mixture thereof, with black leaf tea taken in an amount up to 90%, stevia up to 30%, medicinal plant components - up to 40%.