EA025538B1 - Composition of tea beverage - Google Patents

Abstract

A composition of tea beverage, comprising a blend of air-dry vegetable ingredients - black leaf tea, inflorescences of honeysweet and pentaphyllous shrubby grass with the following component ratio, wt.%: 60% of black leaf tea and 40% of inflorescences of honeysweet and pentaphyllous shrubby grass in equal weight ratio. Raw material is blended in a blending drum, a number of revolutions and blanding time depend upon the density and homogeneity of vegetable raw material components and characteristics of said blending drum. In commercial volume the produced tea beverage is stored in paper tea packing, in household - in a leaky ceramic or earthenware crockery in dry place. Tea beverage is boiled immediately before the use. The required amount of tea beverage (depending on the required level of flavor saturation) is poured with boiling water and brewed for 5-10 minutes. Product can be used both in hot and cold state. The determined component mix ratio provides the tea beverage saturated amber color, pleasant astringent flavor and delicate honey aroma.

Description

The invention relates to the tea industry of the food industry and can be used in the production of tea drinks. There are various methods of preparing a tea product based on the use of traditional black leaf tea and plant materials. The proposed method for the production of a tea beverage involves blending black leaf tea with a meadowsweet and five-leaved shrub.

Tea drinks have long been used as food. In addition, it is known that herbal preparations have a therapeutic effect, but due to the lack of certain organoleptic properties, namely a pleasant taste and aroma, they have not found wide application as food products.

Known methods for the production of tea drinks, including in its composition various plant materials. The general orientation of the drinks obtained in this case is a preventive improvement of the body, since almost any herbal remedy has a certain therapeutic effect, as well as traditional tea drinks - black and green tea. The combination of funds with specific therapeutic properties allows you to get a tea drink of a certain preventive orientation.

The trend emerging in developed countries is expressed in the rapid growth in the consumption of various categories of tea drinks. First of all, this is due to a change in the lifestyle of the population, as well as the desire of people of different age groups to have a healthy lifestyle. A modern consumer expects new tastes for tea drinks, becoming more open for new products.

Various compositions are known for making tea drinks with high taste and therapeutic properties, for example, withering of a fresh leaf of cherry, hawthorn, birch, mountain ash, linden, maple, rosehip (taken at a certain ratio), blending, grinding, fermentation and drying [one];

processing of the tea leaf, including twisting, drying, sorting, blending and introducing the essential oil in the form of microcapsules in a gelatin shell at the stage of rolling the tea leaf or blending. Vitamin E or its mixture with vitamin A is additionally introduced into essential oils [2];

sequential drying, freezing, heat treatment, fermentation, grinding, granulation and drying of fireweed grass. In addition, the mass obtained after heat treatment is blended with fruits in the ratio,%: fireweed grass 80, fruits 20. And as fruits for blending use, for example, raspberry and strawberry fruits in equal proportions [3];

preparation of a mixture consisting of a base and vegetable impurities additives. The basis consists of a mixture of hibiscus flowers and cassia leaves, and their ratio is determined by the content of anthraglycosides in the mixture [4];

The composition of the tea drink includes mate and lemon sorghum, and as a flavoring - natural grapefruit flavoring. This allows you to get a diet drink with a harmonious taste and aroma, transparent infusion [5].

However, all these tea drinks, possessing useful properties, are quite specific and do not apply to everyday drinks, such as traditional tea.

The closest in composition and properties to the proposed composition of blending black leaf tea with meadowsweet and Shrubs, taken as a prototype, is the composition of the tea product, providing for the joint processing of raw materials, which take black tea, stevia and plant 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 crushed to a particle size of 0.3-7.5 mm, the combined processing of they are mixed in a blending drum at a speed of up to 120 rpm for up to 10 minutes, while the following components are taken as ingredients for eliminating the stevia sugars: hibiscus petals, peppermint leaves, rose hips, hawthorn fruits, St. John's wort grass, flowers daisies, oregano grass, thyme grass, hawthorn flowers, linden flowers, currant leaf, lingonberry leaf, lemon balm leaf, lemongrass, Rhodiola rosea, fennel, incense, rowan fruit, grape leaf or a mixture thereof, with black tea taken in the amount of up to 90%, stevia - up to 30%, lek Aromatic plant components - up to 40%. This allows you to expand the range and improve the quality of tea products with the ability to beneficially affect the immune system, strengthening the body [6].

However, the above-described method of blending black long leaf tea requires the use of scarce plant materials (stevia, etc.), which is not always economically affordable. Also, the taste and aroma of the resulting tea drink are complex, not traditional (due to the use of exotic plant materials) and, as a result, are not always acceptable for everyday consumption as a tea drink. In addition, black tea is the basis of the tea product, and in this combination it is more suitable in its organoleptic characteristics for such rich components as eucalyptus, valerian, etc.

Although black long leaf tea (the content in the prototype reaches up to 90%) is a commonly used tonic non-alcoholic drink, but due to the content of alkaloids, including caffeine in the tea leaf, it is still not recommended for various medical indications by various groups of population 1,025,538 . In this case, to prepare a tea drink, it is necessary to reduce the percentage of black long leaf tea and increase the content of dried herbs, fruits, inflorescences, etc.

The task of the invention is the creation of a harmonious in terms of taste indicators of a tea drink for everyday consumption. The technical result obtained by the implementation of the proposed invention consists in developing a composition of a tea drink with a low caffeine content and allowing to obtain an increased content of biologically active substances of plant origin that are necessary for a person, as well as expand the range of tea drinks exhibiting antioxidant, anti-inflammatory and anti-ulcerogenic effects, which have little component and having an accessible raw material base.

To achieve the indicated technical result, it was proposed to use a tea drink based on a blend of black leaf tea (60 wt.%) With air-dried plant material (40 wt.%), Consisting of inflorescences of meadowsweet herb and fivefold shrub grass in equal weight proportions. Raw materials are blended in a blending drum, the rotational speed and blending time depend on the density and homogeneity of the components of plant materials and the characteristics of the blending drum used. The claimed combination of features is not known to the applicant from available sources of information.

The composition of the tea drink includes meadowsweet meadowsweet (RShreiii Staba (L.) Mach1t.), Used in the form of dried and ground inflorescences and containing essential oils, flavanoids, salicylates, etc. In medicine, it is known as anti-inflammatory, diuretic, anti-carcinogenic and antioxidant agent [7]. The meadowsweet gives the phytocomposition honey aroma. The second component, the herb of the shrubbery five-leafed (Rejlabu11o1e8yii sok (b.) O. Zsiteag /), is introduced into the composition in the form of crushed and dried leaves. The pharmacological effectiveness of a plant, its anti-inflammatory, antioxidant, anti-ulcerogenic and other activities are determined by the extensive composition of biologically active substances [8].

The established ratio of the components of the mixture provides the tea drink after brewing certain, inherent only to this composition consumer properties, namely a rich amber color, a pleasant tart taste and a delicate honey aroma. Tea drink, like regular tea, has a tonic effect, and also exhibits antioxidant, anti-inflammatory and anti-ulcerogenic effects due to the influence of all components included in its composition. Only under such conditions does the blend achieve the above technical result.

The proposed composition allows to completely eliminate the loss of valuable substances contained in plant materials that characterize the usefulness of the product and its food-taste qualities and keep these qualities unchanged. Implementation of the proposed composition of the blend of black leaf tea does not require the creation of new equipment and is implemented by existing machines at tea enterprises, as well as at home. Storage of the product in industrial conditions is carried out in paper tea packaging, at home in an unpressurized ceramic or clay dish in a dry place.

A blend of these plant ingredients with the stated ratio of components ensures the achievement of a synergistic effect, which is expressed in obtaining a new product with pleasant, harmonious organoleptic properties, high uniformity of distribution of aromatic and biologically active substances, in which a delicate honey aroma sets off a pleasant tart taste. The proposed composition provides the possibility of everyday ordinary consumption of it as a drink, replacing traditional tea.

Tea drink brewed immediately before use. The required amount (depending on the desired level of taste saturation) of the tea drink is poured with boiling water and infused for 5-10 minutes. The product can be used both hot and cold.

The essence of the claimed invention is that:

1) the composition of the ingredients of the tea beverage is low in components;

2) contains two new plant components, namely shrubs and shrubs;

3) it is economically more accessible due to the raw material base of the meadowsweet of the common and five-leaved shrub in the Republic of Belarus;

4) has organoleptic properties that are different from the prototype, namely taste, color, aroma;

5) contains a different spectrum of biologically active substances due to the excellent composition by types of plant materials from the prototype;

6) the composition of the blend does not require the creation of new equipment and is implemented by machines existing at tea enterprises, as well as at home;

7) the reduced content of black leaf tea (up to 60%) compared with the prototype (up to 90%) reduces the caffeine content, which is not recommended for medical reasons for some groups of the population.

Comparison of the proposed solution with the well-known one shows that the blend of black leaf tea with shrubs and shrubs has a sign of novelty, since the composition of the ingredients was given for the first time at a given ratio of plant components. Tea drink has a feature of inventive step, which allows to obtain high organoleptic properties of the product, minimize the number of deficient components, and expand the assortment of tea drinks with antioxidant, anti-inflammatory and anti-ulcerogenic effects based on plant materials of the Republic of Belarus. In the present application disclosed the essence of the invention and the specialist in the art will be obvious possible options for the present invention, which also fall within the scope of this application.

Thus, the proposed solution allows to obtain a new composition of a tea drink with pleasant, harmonious organoleptic properties, high uniformity of distribution of flavoring and biologically active substances.

Literature

1. The composition of the tea substitute and method of production, US Pat. 2189149. Russian Federation / applicant: Open Joint-Stock Company Kaluga Automobile Electrical Equipment Plant- No. 99117901/13; declared 08/04/1999; publ. 09/20/2002.

2. The method of processing tea leaf, US Pat. 2030878. Russian Federation / applicant: Scientific and Production Association Vitamins - No. 4952388/13; declared 06/28/1991; publ. 03/20/1995.

3. A method of making tea from fireweed herb, US Pat. 2095994. Russian Federation / applicant A.F. Grachev. - No. 95103364/13; declared 03/09/1995; publ. 11/20/1997.

4. Method for the production of herbal tea, herbal tea-dietary supplement. US Pat. 2162644 Russian Federation / applicant Oh.N. Shcherbakov - No. 2000115345/13; declared 06/16/2000; publ. 02/10/2001.

5. Herbal tea. US Pat. 2346452 Russian Federation / applicants Orimi trade limited liability company - No. 2006108506/13; declared 03/10/2006; publ. 09/20/2007.

6. The method of preparation of the tea product, US Pat. 2192140. Russian Federation / applicant I.G. Beletskaya - No. 2000121044/13; declared 08/15/2000; publ. 11/10/2002.

7. Bashilov A.V. Biological and pharmacological characteristics of the meadowsweet vulgaris (E. reticulis aureus (b.) Max1t.) And the six-petaled meadowsweet (E. retrienia b1), with a pronounced anti-inflammatory effect / A.V. Bashilov, V.N. Reshetnikov // Materials of the international scientific-practical conference (Narochansky readings), Minsk-Naroch, September 27-30, 2006 / Central Botanical Garden of the NAS of Belarus; Editorial: V.N. Reshetnikov et al., Minsk, 2006, p. 4-12.

8. Tarnuev D.V. Anti-ulcerogenic effect of dry extract of shrubs with chronic shingles of the stomach according to the OKAVE method e1 a1. in white rats / D.V. Tarnuev, I.O. Ubasheev, K.S. Lonshakova // International Bulletin of Veterinary Medicine. No. 1, 2010, p. 18-21.

Claims (1)

CLAIM A tea drink composition containing a blend of air-dried plant ingredients of black leaf tea, inflorescences of black-headed meadowsweet and shrubfoil grass, with the following ratio of components, wt.%: 60% black leafy tea and 40% of the leaves of meadowsweet meadowsweet blossoms and shrubfoot grass equal weight ratios.