DE202015002147U1 - Tea mixture for eating and drinking - Google Patents

Abstract

Tea mixture for eating and drinking, characterized in that the taler consists of a fruit mixture (1) and tea (2), which is enveloped by a connecting layer (3) and has a Taler form (4).

Description

In the mentioned invention, a tea mixture for eating and drinking in the form of a teal consisting of tea, dried fruit and a tie layer is described. The Taler is inventively suitable for food as well as for drinking. As a connection between the ingredients should act substances that increase the one hand, the adhesion, on the other hand are food-compatible and in no case synthetic. The resulting tea mixture for eating and drinking in Taler form should be available after production both for cold consumption as well as for infusion with hot water.

Tea is one of the most popular drinks worldwide, only water is drunk more. The global consumption of tea is more than 3 billion cups a day ( Kapp, K. et al., Commercial peppermint (Mentha × piperita L.) teas: Antichlamydial effect and polyphenolic composition, Food Research International 53 (2013), pp. 758-766 ). Tea is a hot infusion drink; different parts of plants native or dried, used for the preparation of tea. Used plant parts are, depending on the variety of plants leaves, buds, flowers, fruits, stems, bark or roots ( Oh, J. et al., Antioxidant and antimicrobial activities of various leafy herbal teas Food Control 31 (2013), pp. 403-409 ). There are numerous teas; In addition to herbal and fruit teas, green, black or mate tea is known. A very popular type of tea is z. As the peppermint tea, which is preferred in each age group and of each social class equivalent ( Ozeby, A. and Uygun, U., Behavior of some organophosphorus pesticide residues in peppermint tea during the infusion process, Food Chemistry 104 (2007), pp. 237-241 ). In addition, peppermint tea according to Kapp, K. et al. (2013) has a beneficial effect on health, making it a valuable ingredient in the diet.

Tea for drinking can generally be made in the form of an infusion, or innovative beverages are offered, the tea mixed drinks with sparkling wine (patent DE 100 100 757.5 (2000)), with fruit juices or coffee (Patent DE 102 0050 44975 A1 ) mix. Tea can also be stabilized, including via carrageenan (patent DE 100 27 405.6 (2000)). However, these stabilization mechanisms are technologically conditioned, in particular for cloud stabilization, and are not intended to render the system texturally cut-resistant. To make the tea both edible and drinkable, it must be crushed to make the drinking and eating haptic pleasant. Possibilities for obtaining tea in powder form are freeze-drying (patent 102 0060 16733 A1) and grinding (patent DE 00000 1778216 A1 ) and extract production (Patent DE 00000 1692271 A1 ).

Edible teas are available, for example, under the LUCINA brand, whereby the intense color in the loose product as well as in the infusion must be emphasized. According to information from the manufacturer, the vitamins are retained in the product. In the case of "normal" tea, vitamins are not detectable due to the high temperature of the infusion or the drying process on the raw material. The products are based in particular on dried fruits. The edible tea (dried fruits) is loosely packaged in individual sachets in airtight and opaque.

There are many dried fruits that are suitable for human consumption. Traditionally known dried fruits include figs, raisins, apricots, dates or apples. In addition to the shredded or native form, there are additional eating options through a sensory attractive chocolate coating (utility model DE 20101921 U1 (2001), in addition to classic drying, fruits are also to be preserved by freeze-drying.

In contrast to the commercially available edible teas, the innovative tea mixture for eating and drinking in the form of a taler does not consist exclusively of dried fruits, but also has a high proportion of real tea, which results in an improvement in the aroma. The real tea is u. a. guaranteed by the inventive addition of matcha tea to the tea mixture for eating and drinking. Commercially available tea blends, which are offered for eating, consist exclusively of dried fruits and partly of dried components such as rosehips or rose petals. In the offered mixtures, the loose components are consumed by the consumer, a compact mass for easy and logical consumption is not provided in the commercial mixtures. A clear distinction from the listed products has the tea mixture according to the invention for eating and drinking through its round talar shape, whereby it receives an attractive and logical placement in the teacup. About the invention Talerform the tea mixture for eating and drinking also has a different form of consumption than commercial mixtures of tea. Due to the taler shape, the consumer can advantageously place the tea mixture in his hand and consume it comparable to a biscuit (biscuit, cracker). Due to the possibility of being able to consume the tea mixture for eating and drinking in the form of a tallow as an infusion drink, the tea blend has a dual purpose (eating and drinking).

The invention is based on the 1 to 3 explained in more detail in one embodiment. Show it:

1 the tea mixture for eating and drinking as a top view, with showing the ingredients,

2 the taler form of tea blend for eating and drinking as a top view, as well

3 the schematic side view of the tea mixture for eating and drinking.

In 1 is a plan view of the tea mixture according to the invention for eating and drinking with the fruit mixture ( 1 ) made of tea, notably Matcha tea ( 2 ) is surrounded. A bonding compound (bonding layer ( 3 )) holds the best parts together. In 2 is schematically the top view of the tea mixture for eating and drinking in Taler form ( 4 ) with a defined diameter ( 5 ). 3 shows in the side view the height ( 6 ) of the tea taler.

In the exemplary embodiment, the tea mixture according to the invention for eating and drinking on the basis of a fruit mixture, the use of tea, especially matcha tea and a connecting layer of a baobab drinking water mixture is shown. The baobab used is the processed pulp of the baobab tree, which is offered dried and powdered and thus processed according to the invention. The inventive concept is also applicable to the use of other fruit blends, teas and hydrocolloids as compounding substances. For the preparation of the tea mixture according to the invention for eating and drinking in Taler form, a basic mass of dried fruits is first prepared. It follows the introduction of the real tea in powder form. The powder form of the true tea is important according to the invention to cause a haptic inconspicuousness at later consumption. Subsequently, the tea mixture consisting of dried fruit and real tea with a compound layer, which consists according to the invention of an adhesive adhesive layer, added. After informing (Talerform) the innovative thalers are dried from the tea blend and are suitable for eating and drinking.

1st step: Production of the matrix

The basic composition according to the invention is a mass of dried and freeze-dried fruits. The following table gives a raw material composition. Table 1: Recipe base mass raw materials Specification for 1 TeeTaler (7 g) Stated in% (approx.) Dried fruit Apricot, soft 3 g 43% Apple 1.5 g 21% ginger 0.15 g 2% Freeze-dried fruits Apple pieces / apricot 0.8 g 11% Strawberry Raspberry 0.8 g 11%

The raw materials are crushed. For this, the dried fruits are min. Frozen to -3 ° C and then brought to a size of 1-10 mm

2nd step: Tea introduction

In the subsequent processing step, according to the invention, the true tea is introduced into the matrix. For this purpose, in the first step, this comminuted in a crusher or a mill until a fine powder with a particle size between 0.1-1 mm is formed. In addition, according to the invention, the use of tea extracts is protected in the formulation of the tea taler. Subsequently, in the second step, the tea powder of the matrix from step 1 is mixed in a mixer or by hand. The following (Table 2-6) lists recipes for the tea entry. Table 2: Extension recipe: Tea mix for eating and drinking with Matcha tea raw materials Specification for 1 TeeTaler (7 g) Stated in% (approx.) Recipe base for a tea-taler a 7 g + ... Matcha tea (20/369, Organic Matcha 02) 3.5-3.6% Table 3: Extension recipe: tea blend for eating and drinking with Matcha tea and peppermint raw materials Specification for 1 TeeTaler (7 g) Stated in% (approx.) Recipe base for a tea-taler a 7 g + ... Matcha tea (20/369, Organic Matcha 02) 3.5-3.6% Peppermint, minced 3% Table 4: Extension recipe: tea blend for eating and drinking with Matcha tea and white tea (extract) raw materials Specification for 1 TeeTaler (7 g) Stated in% (approx.) Recipe base for a tea-taler a 7 g + ... Matcha tea (20/369, Organic Matcha 02) 3.5-3.6% White tea extract 1.4% Table 5: Extension recipe: tea blend for eating and drinking with matcha tea, peppermint, white tea (extract) raw materials Specification for 1 TeeTaler (7 g) Stated in% (approx.) Recipe base for a tea-taler a 7 g + ... Matcha tea (20/369, Organic Matcha 02) 3.5-3.6% Peppermint, minced 3% White tea extract 1.4% Table 6: Extension recipe: tea blend for eating and drinking with white tea (extract) raw materials Specification for 1 TeeTaler (7 g) Stated in% (approx.) Recipe base for a tea-taler a 7 g + ... White tea extract 1.4%

3rd step: Production of the adhesive layer

In order to adhesively bond the matrix and the tea introduced, an adhesive layer is used according to the invention. In the application example, this layer consists of baobab (fruit powder of the baobab tree) and a defined amount of drinking water. The baobab powder is added to the base added with the tea powder. This is followed by the addition of drinking water, which leads to a cross-linking in the pectin system of the baobab powder. It develops a sticky mass, which leads to a cohesion of the components of steps 1 and 2. Table 7 gives a recipe composition for the tie layer. Table 7: Bonding layer raw materials Specification for 1 TeeTaler (7 g) Stated in% (approx.) bonding layer Baobab, ground 0.4 g 5.7% water 4%

4th step: Informing the teaser and drying

According to the invention, the mass is brought into shape after the components of steps 1, 2 and 3 are brought together. For this purpose, the sticky mass at that time is placed in a round punching mold with a diameter of 10-80 mm and pressed to a height of 3-20 mm. Subsequently, the pressing out of the form-defined mass takes place. The shaped talers are subsequently dried according to the invention in a suitable drying oven at a relative humidity of 50% and a temperature of 50 ° C. for 30 minutes.

5th step: consumption instructions

According to the tea-thaler is consumed in solid form or poured with 80-10 ° C warm water and drunk as an infusion (with fruit contained in the infusion).

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• DE 100100757 [0003]
• DE 102005044975 A1 [0003]
• DE 10027405 [0003]
• DE 000001778216 A1 [0003]
• DE 000001692271 A1 [0003]
• DE 20101921 U1 [0005]

Cited non-patent literature

• Kapp, K. et al., Commercial peppermint (Mentha × piperita L.) teas: Antichlamydial effect and polyphenolic composition, Food Research International 53 (2013), pp. 758-766 [0002]
• Oh, J. et al., Antioxidant and antimicrobial activities of various leafy herbal teas Food Control 31 (2013), pp. 403-409 [0002]
• Ozeby, A. and Uygun, U., Behavior of some organophosphorus pesticide residues in peppermint tea during the infusion process, Food Chemistry 104 (2007), pp. 237-241 [0002]

Claims (13)

Tea blend for eating and drinking, characterized in that the Taler from a fruit mixture ( 1 ) and tea ( 2 ), which depends on a connection layer ( 3 ) and a taler shape ( 4 ) owns. Tea mixture for food and drink according to claim 1, characterized in that the fruit mixture ( 1 ) preferably contains dried apples. Tea mixture for eating and drinking according to claim 1 and 2, characterized in that the fruit mixture ( 1 ) is crushed. Tea mixture for eating and drinking according to claim 1 to 3, characterized in that the fruit mixture ( 1 ) with tea ( 2 ) is offset. Tea mixture for eating and drinking according to claim 1 to 4, characterized in that the tea ( 2 ) preferably consists of matcha tea and peppermint tea. Tea mixture for eating and drinking according to claim 1 to 5, characterized in that the tea ( 2 ) is finely chopped. Tea mixture for eating and drinking according to claim 1 to 6, characterized in that the tea ( 2 ) is powdery. Tea mixture for eating and drinking according to claim 1 to 7, characterized in that the components with a compound layer ( 3 ) are adhesively bonded. Tea mixture for eating and drinking according to claim 1 to 8, characterized in that the connecting layer ( 3 ) preferably contains baobab. Tea mixture for eating and drinking according to claim 1 to 9, characterized in that the connecting layer ( 3 ) is activated with drinking water. Tea mixture for eating and drinking according to claim 1 to 10, characterized in that the blended components fruit mixture ( 1 ), Tea ( 2 ) and link layer ( 3 ) by means of a round die-cut form (diameter ( 5 ) 10-80 mm; Height ( 6 ) 3-20 mm) is brought. Tea mixture for eating and drinking according to claim 1 to 11, characterized in that the shaped mass is after-dried for 30 minutes at 50 ° C and a humidity of 50%. Tea mixture for eating and drinking according to claim 1 to 12, characterized in that it can be consumed both in solid form and as an infusion.

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