ES1223375U - COMPRESSED FOR THE PREPARATION OF TEA BEVERAGES (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Tablet for the preparation of tea drinks which is characterized in that the tablet is soluble in water and milk and is constituted by a maximum of 1 gram of pure tea. (Machine-translation by Google Translate, not legally binding)

Description

DESCRIPTION

Compressed for the preparation of tea drinks.

OBJECT OF THE INVENTION

The present invention discloses a tablet for the elaboration of a tea beverage that can be dissolved in water or milk allowing to have all the qualities of the tea without the losses that occur due to the lack of dissolution of the components and the oxidation of the seeds of the tea. tea in conventional processing.

BACKGROUND OF THE INVENTION

In the state of the art the classic tea bags are known, these sachets contain a measure of ground tea, tea leaves housed inside said bag. Hot water is usually added to the material to infuse the drink. The material is generally contained in some type of disposable container that must be opened or penetrated to allow hot water to pass through it.

A drawback with these known infusion devices is the lack of quality in the concentration of the product obtained due to the lack of dissolution of the components inherent to the tea and the oxidation of these components upon contact with the liquid.

Tea beverages which can be prepared from instant powders which are free of insoluble tea leaves are also disclosed in the state of the art, whereby they dissolve rapidly and completely upon contact with hot water. These powdered products are usually manufactured by a process comprising extracting the tea leaves with water and drying the resulting extract. Ready-to-drink packaged beverages containing dissolved tea solids are also popular. Such ready-to-drink teas are usually made from instant powders such as those described above or directly from the extraction of tea leaves.

On the other hand, different beverage capsules are known for the preparation of beverages by infusion in a machine suitable for their preparation. A commercially satisfactory capsule system for extracting beverages from capsules consists of placement of a water and air impermeable capsule in an extraction device, injecting hot water into the capsule and releasing the liquid extract out of the capsule. The majority of beverages produced by these capsules are coffee or beverages from the dissolution of soluble ingredients, liquid or powder.

The patent of invention CN107518137 describes a process for the production of effervescent coffee-tea tablets. The coffee beans provided by the invention include medium-sized Vietnamese coffee beans and small-sized Yunnan coffee beans. After mixing medium-sized coffee beans and small-sized coffee beans and performing the steps of baking, milling, extraction and concentration, the coffee powder obtained has the characteristics of a high caffeine content, an aroma strong and soft and high in caffeine. Effective content of nutrients. The distilled water used to extract the tea powder is at the proper temperature and the extraction time is adequate. The finished products have a good property of rehydration, they do not have residues, they can keep well the color, the aroma, the flavor and the nutrients of the tea, they are more convenient to drink, they have better taste than the tea, they also have the advantages of easy Storage and transportation, rapid dissolution, good clarity, etc., and are very popular among the working group.

The patent of invention CN106942427 describes effervescent green tea and olive tablets and a method of preparing them, and belongs to the technical field of food processing. The preparation method described by the invention comprises the following steps of adding cellulose, leaching olive leaves and leaves of green tea at a temperature modified to obtain tea polyphenols, making dry powder of tea poly phenol by combining macro porous resins and preparing effervescent tablets. containing active components of olive leaves. and the active components of the green tea leaves by combining a pharmaceutical technology of effervescent tablets. According to the effervescent tablets prepared by the invention, the effective components of the tea leaves exceed 30%, the correctors, the edible essence, the sweetening agents and the like are not added, the effectiveness of the tea leaves is rich in nutrition, refreshes minds and attracts attention. and similar are reserved, the effectiveness of olive leaves to reduce blood lipids, reduce blood sugar, reduce weight, resist cancer and the like is provided, and effervescent green tea and olive tablets have prospects favorable market

On the other hand there are chewable tea tablets or the like as described in the patent CN107125652 which discloses a method of preparing soft chewable green tea tablets of the health care type in dental care. Green tea, raisin, konjaku flour and the essence of shiitake mushrooms are used as main raw materials, components of traditional Chinese medicine, bark of magnolia, Gynura procumbens and the like are added as auxiliary materials, since Through a unique preparation technology, the raw material are in scientific compatibility, have complementary advantages and a synergistic reaction, so the finished products of the green tea chewable tablets have a good mouthfeel and a good taste, and have a remarkable effectiveness in health care to reduce inflammation, kill bacteria, take care and maintain the protection of the teeth, a refreshing breath.

An advantage of the present invention is a tablet for making a tea beverage, where the user dissolves it in the desired medium, it can be water or milk, so that said tablet must be soluble in both media, resulting in a high quality tea drink without the need to use conventional bags, where a lot of nutrients are lost due to oxidation and lack of dissolution.

DESCRIPTION OF THE INVENTION

The tea plant ( Thea sinesis) is a perennial plant belonging to the family of the camellias, with lanceolate or elliptical leaves, with white or cream colored flowers and with a capsule fruit with a single seed. Three very similar varieties are used in industrial tea production: Camellia Sinesis (China, Japan, Tibet), Camellia Assamica (India) and Lasiocalyx, subspecies della Camellia Assamica (Cambodia)

All types of tea are composed of a chemical complex of vitamins; minerals; amino acids; aromatic principles and methylxanthines: caffeine, theobromine and theophylline, among others.

Among the aromatics it is composed of flavonoid polyphenols and catechins, which are the most representative substances of polyphenols in tea.

Methylxanthines: within this group of substances are caffeine, theophylline and theobromine. Although the best known is caffeine, all three are stimulating substances and are usually found in the same plants.

Vitamins: tea contains, among others, vitamins A and B. In the case of green tea there are some more, such as vitamin C, D, E, K.

Minerals: calcium, phosphorus, iron, sodium, potassium. In the case of green tea there are also chromium, magnesium, cobalt, nickel, fluorine, selenium and some more.

Amino acids: these are organic compounds that help the body to make its proteins. In addition, depending on each amino acid, they have other health benefits.

Tea contains many amino acids, all necessary for the proper functioning of the human body. Among others, we have tryptophan, aspartic acid, arginine, phenylalanine, aspargin, serine, glutamic acid, glycine, tyrosine, valine, threonine, lysine and theanine, the latter is an amino acid exclusive of green tea and its different varieties.

Within the components of tea, antioxidants form a very important part, and, therefore, give tea many of the beneficial properties for health.

Of all the components of tea, the most important that belong to the group of antioxidants are vitamins, minerals and polyphenols.

As we saw in the list of substances present in tea, it contains catechins, which are substances that belong to flavonoids and, therefore, to polyphenols. The most important are the epigallocatechin galata EGCG, the epigallocatechin EGC, the epicatechin galata ECG, the epicatechin EC and the catechin C.

The approximate amounts of the tea components are:

Polyphenols-the amount of catechins present in black tea represent 20 to 35 percent. On the other hand, in green and white tea, the least processed ones oscillate around 80 to 90 percent.

However, it can also vary by the way the tea infusion is made. To maximize the antioxidant power of the tea, it must be made with water that is not too hot and leave it at rest for a longer time, since the catechins are soluble in water, so their extraction is greater when the tea is in contact with water.

The problem of the use of typical tea bags presents the problem that many of the components can not be obtained, due in the first place to the lack of dissolution of some components by the little contact of the tea with the water and by the On the other hand, the loss of oxidants.

To solve the problem, the present invention has developed a water soluble tablet which can be a capsule, pill, tablet or the like which contains the ideal amount of pure tea for each user, where said tablet is completely dissolved in water or milk depending on the taste of the user.

Each tablet contains a maximum amount of 1 gram of tea in order to be dissolved in water or milk. The soluble tablets used in the manufacture of the present invention are uncoated or film-coated tablets, which are intended to dissolve in water prior to administration. These tablets are generally prepared by compression of constant volumes of particles or aggregates of particles obtained by granulation techniques. In the manufacture of the core of the tablet, measures are taken to ensure that they have sufficient mechanical strength to allow the various manipulations to which they are subjected, without crumbling or breaking, it can also be used in their manufacture dispersible tablets uncoated or covered film that are intended to be dispersed in water before administration, causing a homogeneous dispersion.

The tea for the preparation of the tea beverage is selected from the group consisting of green tea, Matcha tea, white tea, mint tea, chamomile tea, hibiscus tea, black tea, red tea, tea and chai tea.

For the manufacture of the tablet of the present invention a maximum of 1 gram of tea is used in solid form, preferably in powder or granulate and is introduced in one of the parts of the cover, which is closed by sliding on it of the other part. . The Security of the closure can be reinforced by appropriate means.

An alternative of the present utility model is the use of tablets in the form of pills, where it is in a solid, round form of artisanal preparation in which a maximum of 1 gram of tea is mixed with glucose syrups in a mortar resulting in a paste which is given the shape of a thin cylinder. Then it is divided or divided into individual portions of equal size.

Claims (1)

1- Tablet for the preparation of tea drinks which is characterized because the tablet is souble in water and milk and is constituted by a maximum of 1 gram of pure tea. 2- Tablet for the tea beverage preparation according to claim 1 wherein the tea is in solid form preferably in powder or granulate 3- Tablet for the tea beverage preparation according to claim 1 wherein the tea is selected from the group consisting of green tea, Matcha tea, white tea, mint tea, chamomile tea, red hibiscus tea, black tea and chai tea 4- Tablet for the preparation of tea drinks according to claim 1 characterized in that the tablets are uncoated or film coated. 5- Tablet for the preparation of tea beverages according to claim 1, characterized in that the tablets are dispersed, uncoated or film-coated tablets. 6- Tablet for the tea beverage preparation according to claim 1, characterized in that the tablets can be in the form of a pill.