EA020175B1 - Tea composition (variants) - Google Patents

Abstract

The invention relates to food industry, in particular, to aromatized beverages. The technical results are aimed at improving consumer and healing properties of a tea composition and broadening the assortment thereof. A new formulation is characterized by high organoleptic properties and strong heady aroma. Tea compositions comprise green and/or black tea and sweet basil as an organoleptic corrector. The sweet basil is used comprising ether oil in an amount of 0.2-1.5 %wt added dispersed to the mixture preparing a composition with the following component ratio, %wt: black or green baikhovi tea – 64.0-98.0 or black and green baikhovi tea in ratio 4:1 – 64.0-98.0; sweet basil – 2.0-36.0. Dispersion of sweet basil is selected within 0.3-1.6 mm. The sweet basil powder possesses high extractive properties and adding to the tea makes it an attractive ingredient for manufacturing bagged tea to provide broadening of assortment of tea products and offer the consumer a new tea beverage with high organoleptic properties, pleasant for every day use, producing healthy influence on well-being and organism health.

Description

(57) The invention relates to the food industry, namely to flavored drinks. Technical results: improving the consumer and healing properties of the tea composition and expanding their assortment. The introduction of a new formulation is characterized by high organoleptic properties and a sharp spicy aroma. Tea compositions include green and / or black tea and basil herb as an organoleptic corrector. In this case, basil grass is used with the content of essential oil in an amount of 0.2-1.5%, which is introduced into the mixture in dispersed form to obtain compositions having the following ratio of components, wt.%: Black tea, long leaf or green - 64.0- 98.0 or black tea long leaf and green in the ratio 4: 1 - 64.0-98.0; basil herb - 2.0-36.0. The dispersion of basil herb is selected in the range of 0.3-1.6 mm. The powder of basil herb has high extractive properties, the addition to tea makes it an attractive ingredient for the production of tea bags, which allows you to expand the range of tea products and offer the consumer a new tea drink with high organoleptic characteristics, pleasant for regular use and having a beneficial effect on well-being and body health .

020175 B1

The invention relates to the food industry, namely to flavored drinks.

Known mixtures of black or green tea with various herbs, spices, spices. In particular, V.V. Pokhlebkin paid special attention to this issue [1]. Spices, according to V.V. Pokhlebkin, they change the natural aroma of tea, but they sharpen the composition of hot tea and its own aroma, which, when mixed with the aroma of tea, in each case acquires its own special, unique bouquet. The author gives examples of various compositions of tea and spices (pepper, peppermint, caraway seeds, star anise, ginger, cinnamon, cardamom, nutmeg), but basil is not mentioned among the spices considered. It is also noted that the situation is different with the nutrients of tea. In some cases, they sharply increase, as with the addition of milk or citrus.

Known tea composition with a healing effect on the human body, containing as a biologically active substance (BAS) an extract of the roots and rhizomes of the golden root [2]. Instant tea is a dispersed mixture of concentrate from the roots and rhizomes of the golden root in a ratio of 1: 1 to 1:50 of the weight of the mixture and flavoring agent, which is used as sugar or its substitutes. The biologically active substance concentrate is obtained by extracting the roots and rhizomes of the golden root in boiling water, followed by filtration of the liquid extract and drying of the filtrate by spraying in a drying chamber.

Known herbal tea containing parts of plants and a natural flavor in the form of natural oil [3]. Various natural plant components from the series are used as plant parts: hibiscus petals, rose hips, rooibos leaves, wild strawberries, yarrow or ginseng flowers, fireweed, ginger, elderberry, apple slices, St. John's wort, cat root, popovnik, cherry flowers, mate, heather, pieces of pineapple, lemon balm.

Famous tea compositions are various medicinal combinations of herbal tea and do not contain black or green tea, which is traditionally used by people in their daily diet, which impoverishes their taste.

Also known is the composition of tea, containing up to 90% green baikhovaya tea, up to 30% stevia and up to 50% plant materials [4]. As plant materials, plant parts such as 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, are used. and / or thyme grass and / or hawthorn flowers and / or currant leaf and / or linden flowers and / or lingonberry leaf and / or lemon balm and / or jasmine flowers and / or lemongrass and / or Rhodiola rosea, and / or fennel, and / or incense, and / or Lungwort herb, and / or rowan fruits, and / or grape leaf. The drink obtained by the proposed composition is harmonious in taste, sweet enough, but at the same time there is no sugary sweetness characteristic of sugar. Such tea is equally good with each of the proposed herbs or their combination, and the introduction of green tea, stevia and hibiscus petals in the composition gives a unique caramel flavor in the aroma. The herbaceous nature of dry stevia is eliminated by a combination of green tea and herbs traditional for Russian tea drinking.

The disadvantage of this tea composition is the large mass content of plant materials, which reduces the taste of tea inherent in a tea drink prepared on the basis of traditional green tea.

Known tea composition based on green tea with the addition of fresh leaves of basil herb, which is selected as a prototype [5]. To make tea, take a couple of fresh basil leaves, knead them with your fingers, then mix with green tea leaves, add a couple of drops of lemon juice, pour the mixture with boiling water, cover with a lid and let it brew for a couple of minutes. Basil is a member of the peppermint family and gives a wonderful aroma when added to green tea and other drinks. Such a tea mixture is not only refreshing and invigorating, but also very healthy.

The disadvantage of the prototype is the imbalance of the components in the composition and, as a result, the low taste and organoleptic properties of tea prepared on its basis. In addition, the composition includes only fresh basil foliage, which narrows the possibilities of its wider use. The disadvantage is the use of a basil composition with green tea only and the introduction of insufficiently ground leaves into the mixture, which reduces the extraction of the active ingredients from them into a tea drink and the effectiveness of the latter as an antibacterial and antiseptic.

The objective of the invention is to expand the assortment of tea products and the range of taste properties of tea drinks based on them in combination with a healing effect on the human body.

The technical result of the invention is to increase the consumer and healing properties of the tea composition and expand their range by introducing a new formulation, characterized by high organoleptic properties and a sharp spicy aroma.

The technical result is achieved by the fact that tea compositions comprising green and / or black tea and basil grass as an organoleptic corrector according to the invention contain basil grass with an essential oil content of 0.2-1.5%, which is introduced into the mixture in dispersed form to obtain compositions having the following ratio of components, wt.%:

- 1 020175

Tea black long leaf or green or

Tea black black and green in the ratio 4: 1

Basil herb

64.0 - 98.0

64.0 - 98.0

2.0 - 36.0

The dispersion of basil herb is selected in the range of 0.3-1.6 mm.

The technology for preparing the tea composition includes collecting basil grass, drying, grinding and sieving it on sieves to a given dispersion in the range of 0.3-1.6 mm. Basil grass is dried in special conditions without direct sunlight and good air circulation at a temperature of no higher than 35 ° C to prevent volatilization of essential oils. Dried stems should break well, i.e. be fragile, leaves and flowers are easy to grind into powder. Properly dried basil retains its natural color (light green, dark green or purple in various shades, depending on the variety). Thus prepared basil herb is mechanically mixed with black baikhovuyu and / or green tea. To achieve a technical result, basil varieties are used, which are characterized by a different content of components, including essential oil, which has a high bactericidal effect. The content of essential oils is controlled in the laboratory and a mixture of the tea composition is prepared according to the research results, while basil herb must contain essential oil in an amount of 0.2-1.5%.

The developed combination of ingredients for the tea composition is not found in the literature and is new. Experimental studies unexpectedly found that adding basil in the indicated ranges to traditionally brewed black and / or green tea improves the organoleptic characteristics of tea, gives it a sharp spicy aroma, different from that of tea itself, and from infusion obtained exclusively from basil leaves, without adding tea leaf. Thus, the technical solution in the claimed form has an inventive step, and the examples below confirm that the invention meets the patentability criterion of industrial applicability.

Examples of compositions are given in table. 1-3.

Table 1

Ratio of ingredients Tea, black, wt. (%) Basil, wt. (%) Properties of the beverage prepared on the composition Minimum 98.0 2.0 Dispersion - 0.3mm; The content of essential oil - 1.5% There is a light herbal aroma. A bouquet of tea is almost unchanged, there is a slight sharp aftertaste. Average 75.0 25.0 Dispersion - 0.95mm; The content of essential oil - 0.75% Spicy flavor. Rich gourmet spicy bouquet with a touch of pepper, mint, spices. A sharp aftertaste. Maximum 64.0 36.0 Dispersion - 1.6mm; Ether content Strong spicy aroma. Pronounced, slightly sharp and annoying, very rich, spicy, piquant bouquet with a hint of pepper and peppermint. Clearly Vira-

oil - 0.2% acute wife aftertaste.

- 2 020175

table 2

Ingredient = Diet ratio Green tea, wt. (%) Basil, wt. (%) Properties of the beverage prepared on the composition Minimum 98.0 2.0 Dispersion - 0.3 mm; The content of essential oil -1.5% Herbal aroma. The bouquet of tea is slightly changed, there is a herbal aroma and a light sharp aftertaste. Average 75.0 25.0 Dispersion - 0.95mm; The content of essential oil - 0.75% Herbal aroma. Slightly fresh astringent herbal spicy bouquet. An acute tart aftertaste. Maximum 64.0 36.0 Dispersion1.6mm; The content of essential oil - 0.2% A pronounced tart, sharp bouquet with a touch of pepper. A sharp and tart aftertaste.

Table 3

The ratio of ingre- dientov Tea black long leaf + green tea (4: 1), wt. (%) Basil (%) Properties of the beverage prepared on the composition . Minimum 98.0 2.0 Dispersion - 0.3mm; The content of essential oil - 1.5% Light sweet pepper bouquet, there is a slight sharp aftertaste with bitterness. Average 75.0 25.0 Dispersion 0.95mm; The content of essential oil - 0.75% Spicy flavor. A rich exquisite soft spicy bouquet with a hint of pepper, mint, spices. An acute tart aftertaste. Maximum 64.0 36.0 Dispersion - 1.6mm; The content of essential oil - 0.2% Strong spicy aroma. Pronounced, very rich, tart, sharp, piquant bouquet. Intense spicy taste with a hint of pepper and peppermint. A sharp and tart aftertaste.

The finished tea composition is stored in accordance with the general rules for storing tea: in sealed containers or any other that makes it impossible to weather aromatic substances and exclude foreign odors. For short-term storage of small, up to 100 g, packages tightly closed containers are allowed.

Basil herb powder has high extractive properties, and the addition to tea makes it an attractive ingredient for the production of tea bags, which allows the expansion

- 3 020175 To make the assortment of tea products. The new tea drink has high organoleptic characteristics, is pleasant for regular use and has a beneficial effect on the well-being and health of the body. The latter is due to the specific composition of the essential oil included in the basil, which includes the following components: methylchavinol, cinol, linalool, camphor, ocimene, tannins, acid saponin, as well as sugar, carotene, phytoncides, vitamins C, B2, PP and rutin.

Below in the table. 4 gives examples of a tea beverage prepared with a composition of black long leaf and green tea in a ratio of 4: 1 and basil herb according to the table. 3.

Table 4

The degree of concentration of the ingredients Tea black long leaf + green tea, wt. (%) Basil, wt. (%) Water, wt. (%) Drink properties Minimum 0.47 0.01 99.52 A bouquet of tea is almost unchanged, there is a slight sharp aftertaste. Average 0.47 0.12 99.41 A pleasant gourmet drink with a pronounced rich delicate spicy aroma and spicy bouquet, significantly different in organoleptic and aromatic characteristics, both from tea from a pure basil leaf and from green tea with the addition of basil powder. An acute finish with a hint of pepper, mint, spices. A calming effect is observed approximately 1 hour after consumption. Maximum 0.47 0.17 99.36 A drink with a characteristic rich, spicy, piquant bouquet. There is a clear tart spicy taste with a hint of pepper, spices, peppermint. An acute tart aftertaste. The tonic effect is noticeable after 5 minutes after consumption. There is an increase in concentration and performance against a background of a decrease in overall stress.

To prepare a drink in accordance with table. 4, the tea composition is taken with a dry spoon and poured into a teapot, which is pre-rinsed with boiling water and poured with hot water at a temperature of 70-100 ° C. Then the kettle is closed with a lid, insisted for 2 to 5 minutes and the finished drink is poured into cups. As a flavoring filler, sugar or honey may also be added to the beverage to taste.

For the preparation of drinks based on tea compositions according to the table. 1 and 2 amounts of water are taken in the same proportions as indicated in the table. 4.

Thus, adding basil herb to black and green tea or a mixture thereof creates a tasty and healthy product with improved consumer properties.

Information sources.

1. Pokhlebkin V.V. Tea. - M .: CJSC Centerpolygraph, 2007. - 207 p.

2. VI No. 94027966 A1, 1994.

3. VI No. 2259055 C2, 2001.

4. VI No. 2169480 C2, 2001.

5. EaLi1oi§ Still Aauk oP Exp1otxd 1Ps Aopjet Net-Vaky (Five wonderful ways to use the miraculous herb Basilica), OP-exp1oppd- \ wopyeg.1i1n1. 2011 (prototype).

Claims (3)

CLAIM 1. A tea composition comprising a mixture of tea and basil grass as an organoleptic corrector, characterized in that it contains black long leaf tea as tea, while basil grass is used with the content of essential oil in an amount of 0.2-1.5% in dried form with a dispersion in the range of 0.3-1.6 mm in the following ratio of components, wt.%: Black tea, long 64.0 - 98.0 Basil Herb 2.0 36.0 2. A tea composition comprising a mixture of tea and basil herbs as an organoleptic corrector, characterized in that it contains green tea as tea, using basil grass with an essential oil content of 0.2-1.5% in dried form with dispersion in the range of 0.3-1.6 mm in the following ratio of components, wt.%: Green tea 64.0 - 98.0 Basil Herb 2.0 - 36.0 3. A tea composition comprising a mixture of tea and basil herbs as an organoleptic corrector, characterized in that it contains a mixture of black long leaf and green tea in a 4: 1 ratio, using basil grass with an essential oil content of 0.21 , 5% in dried form with a dispersion in the range of 0.3-1.6 mm in the following ratio of components, wt.%: A mixture of black long leaf and green tea in the ratio 4: 1 64.0 - 98.0 Basil Herb 2.0 - 36.0 Eurasian Patent Organization, EAPO Russia, 109012, Moscow, Maly Cherkassky per., 2