BR102019028303A2 - PROCESS FOR PREPARATION OF FUNCTIONAL TEA (SUCHA) AND FUNCTIONAL TEA (SUCHA) - Google Patents
PROCESS FOR PREPARATION OF FUNCTIONAL TEA (SUCHA) AND FUNCTIONAL TEA (SUCHA) Download PDFInfo
- Publication number
- BR102019028303A2 BR102019028303A2 BR102019028303-3A BR102019028303A BR102019028303A2 BR 102019028303 A2 BR102019028303 A2 BR 102019028303A2 BR 102019028303 A BR102019028303 A BR 102019028303A BR 102019028303 A2 BR102019028303 A2 BR 102019028303A2
- Authority
- BR
- Brazil
- Prior art keywords
- sucha
- functional tea
- tea
- functional
- preparation
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
Abstract
processo para preparação de chá funcional (suchá) e chá funcional (suchá). a presente invenção diz respeito a um processo para a preparação de chá funcional, (suchá), caracterizado pela adição de suco de maçã e cardamomo, pela adição de ingredientes benéficos à saúde em sua formulação, resultando em um produto com potencial funcional e com adequado desempenho sensorial perante aos consumidores.process for preparing functional tea (suchá) and functional tea (suchá). The present invention concerns a process for the preparation of functional tea, (suchá), characterized by the addition of apple juice and cardamom, by the addition of ingredients beneficial to health in its formulation, resulting in a product with functional potential and with adequate sensory performance towards consumers.
Description
001. A presente invenção diz respeito a um processo para a preparação de chá funcional, aqui denominado suchá, caracterizado pela adição de suco de maçã e cardamomo.001. The present invention relates to a process for the preparation of functional tea, here called suchá, characterized by the addition of apple juice and cardamom.
002. O chá é uma bebida popular muito consumida em todo o mundo e tem despertado cada vez mais interesse por conta dos efeitos benéficos para a saúde, destacando-se a sua ação antioxidante.002. Tea is a popular beverage widely consumed all over the world and has aroused increasing interest due to its beneficial effects on health, highlighting its antioxidant action.
003. No preparo de chás, normalmente são adicionadas especiarias como o cardamomo, que é planta usada na culinária e que também apresenta usos terapêuticos devido às suas propriedades antimicrobianas, digestivas, diuréticas, expectorantes e laxantes.003. In the preparation of teas, spices such as cardamom are usually added, which is a plant used in cooking and which also has therapeutic uses due to its antimicrobial, digestive, diuretic, expectorant and laxative properties.
004. De forma também importante os sucos de frutas, são fontes de vitaminas e minerais. Entre eles, destaca-se o suco de maçã, que apresenta uma série de compostos bioativos encontrados e relacionados à prevenção de doenças crônicas não transmissíveis, tais como o câncer, a diabetes tipo II e as doenças cardiovasculares.004. Fruit juices are also important sources of vitamins and minerals. Among them, apple juice stands out, which has a series of bioactive compounds found and related to the prevention of non-communicable chronic diseases, such as cancer, type II diabetes and cardiovascular diseases.
005. O suco de maçã é muito utilizado associado a outras bebidas, pois além do baixo custo para sua obtenção, contribui para adocicar, sem grandes impactos na cor, na textura e no sabor do produto final, isto é, uma opção versátil para outras combinações, inclusive com o chá.005. Apple juice is widely used in association with other beverages, as in addition to the low cost of obtaining it, it contributes to sweetening, without major impacts on the color, texture and flavor of the final product, that is, a versatile option for others combinations, including with tea.
006. É objetivo da presente invenção desenvolver um processo que permita ter como produto final uma bebida formulada pela adição de suco de maçã e chá, denominado aqui suchá, que apresenta as propriedades funcionais do cardamomo e os benefícios nutricionais do suco de maçã.006. It is the objective of the present invention to develop a process that allows having as a final product a drink formulated by adding apple juice and tea, here called suchá, which presents the functional properties of cardamom and the nutritional benefits of apple juice.
007. No preparo do suchá, primeiramente foi elaborado a pesagem do cardamomo (3-7 g) e seu chá cujo tempo de infusão durou (10-50 min) junto com a extração do suco de maça (300 – 900 mL). Estes foram misturados na proporção (20-60 % v/v chá de cardamomo/ 80-40 % v/v suco de maçã). Os ingredientes foram homogeneizados até a completa homogeneização e submetidos ao aquecimento (60-100 °C) durante um intervalo de tempo (5 - 15 min) resfriados até a temperatura de 20-30°C e acondicionados em embalagens plásticas previamente higienizadas sob temperatura de refrigeração (5-10 ®C).007. In the preparation of the suchá, the cardamom (3-7 g) and its tea were first weighed, the brewing time of which lasted (10-50 min) together with the extraction of the apple juice (300 – 900 mL). These were mixed in proportion (20-60% v/v cardamom tea/ 80-40% v/v apple juice). The ingredients were homogenized until completely homogenized and subjected to heating (60-100 °C) for a period of time (5 - 15 min), cooled to a temperature of 20-30 °C and placed in previously sanitized plastic containers at a temperature of refrigeration (5-10°C).
008. Os produtos obtidos apresentaram elevada capacidade antioxidante (20-70 % DPPH) e adequado desempenho na análise sensorial com 90 consumidores pelo método de escala de escala hedônica de 9 pontos (1 = desgostei extremamente; 5 = não gostei nem desgostei; 9 = gostei extremamente), o produto apresentou satisfatório desempenho (notas acima de 7,0, gostei ligeiramente na escala de 9 pontos) nos atributos aparência, sabor, aroma, textura e aceitação global.008. The products obtained showed high antioxidant capacity (20-70% DPPH) and adequate performance in sensory analysis with 90 consumers by the 9-point hedonic scale method (1 = extremely disliked; 5 = neither liked nor disliked; 9 = I liked it extremely), the product presented satisfactory performance (scores above 7.0, I liked it slightly on the 9-point scale) in the attributes appearance, flavor, aroma, texture and global acceptance.
009. Neste sentido, a presente invenção expande as opções de alimentos funcionais, em particular chás gelados, com utilização de ingredientes benéficos a saúde em sua formulação, originando um produto novo com boa aceitação sensorial.009. In this sense, the present invention expands the options of functional foods, in particular iced teas, with the use of ingredients that are beneficial to health in its formulation, resulting in a new product with good sensory acceptance.
Claims (2)
- a) Pesagem do ingrediente sólido;
- b) Extração do suco da fruta;
- c) Infusão do chá;
- d) Mistura dos ingredientes;
- e) Aquecimento;
- f) Resfriamento e armazenamento.
- a) Weighing the solid ingredient;
- b) Extraction of juice from the fruit;
- c) Infusion of tea;
- d) Mixing of ingredients;
- e) Heating;
- f) Cooling and storage.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR102019028303-3A BR102019028303A2 (en) | 2019-12-30 | 2019-12-30 | PROCESS FOR PREPARATION OF FUNCTIONAL TEA (SUCHA) AND FUNCTIONAL TEA (SUCHA) |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR102019028303-3A BR102019028303A2 (en) | 2019-12-30 | 2019-12-30 | PROCESS FOR PREPARATION OF FUNCTIONAL TEA (SUCHA) AND FUNCTIONAL TEA (SUCHA) |
Publications (1)
Publication Number | Publication Date |
---|---|
BR102019028303A2 true BR102019028303A2 (en) | 2021-07-13 |
Family
ID=77338367
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR102019028303-3A BR102019028303A2 (en) | 2019-12-30 | 2019-12-30 | PROCESS FOR PREPARATION OF FUNCTIONAL TEA (SUCHA) AND FUNCTIONAL TEA (SUCHA) |
Country Status (1)
Country | Link |
---|---|
BR (1) | BR102019028303A2 (en) |
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2019
- 2019-12-30 BR BR102019028303-3A patent/BR102019028303A2/en unknown
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Legal Events
Date | Code | Title | Description |
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B03A | Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette] | ||
B15V | Prolongation of time limit allowed |
Free format text: TENDO EM VISTA A PORTARIA INPI PR NO 120 DE 16/03/2020, PORTARIA INPI PR NO 161 DE 13/04/2020; PORTARIA INPI PR NO 166 DE 27/04/2020 E PORTARIA INPI PR NO 179 DE 11/05/2020, QUANTO A SUSPENSAO DOS PRAZOS VENCIDOS ENTRE 16/03/2020 A 31/05/2020, E PORTARIA INPI NO 334 DE 24/09/2020, QUANTO AOS PRAZOS VENCIDOS ENTRE 16/09/2020 A 25/09/2020, DEVOLVE-SE O PRAZO NESSE PEDIDO COM RELACAO A SOLICITACAO DO PEDIDO DE EXAME. |