ES2353177B1 - PROCEDURE FOR OBTAINING A DRINK BASED ON GREEN TEA AND MILK AND PRODUCT OBTAINED. - Google Patents

Abstract

Method of obtaining a drink based on green tea and product obtained, comprising a phase (7) in which green tea is introduced into a container and milk is added; a phase (8) with at least one cooking of green tea with milk until boiling; a phase (10) where the liquid is cast after cooking phase (8), and; a phase (11) of dosing and packaging of the cast liquid according to the capacity of the container, being able before the phase (7) to be the green tea washed in boiling water to remove theine, or in cold water for simple washing, obtaining a drink based on green tea and milk with excellent organoleptic characteristics that can be consumed hot or cold, and which will contain more or less theine depending on its preparation.

Description

Procedure for obtaining a drink based on green tea and milk and product obtained.

Object of the invention

The following invention, as expressed in the statement of the present specification, refers to a method of obtaining a beverage based on green tea and milk and product obtained, having as an object to start from a dry natural green tea which as a function of its characteristics and the process of cooking with milk you will get a drink based on green tea and milk with a greater or lesser astringent taste.

In this way a drink based on green tea and milk is obtained with excellent organoleptic characteristics that can be consumed hot or cold.

Also, in the process of obtaining spices may be added in order to provide different flavors to the beverage obtained.

Scope

This document describes a procedure for obtaining a drink based on green tea and milk, which can be applied in the dairy industry, in an industrial way, and in whose preparation the milk is cooked together with green tea.

Background of the invention

As is known, green tea, of which there are many kinds of classes, is a variety of unfermented tea whose leaves are collected fresh to subsequently undergo a roasting, crushing and drying process, being prepared in infusion, recommending that water It is below the boiling point in order to prevent it from leaving a bitter taste.

Tea is a widely consumed beverage, mainly in certain countries, its beneficial effects on health have been known for thousands of years and have been corroborated with more recent studies in which it has been proven that it contains high levels of polyphenols that have antioxidant, anticancer and even antibiotic and hydrant properties.

On the other hand, given the content of theine can cause effects such as insomnia.

Thus, although the usual way to drink tea only as an infusion is very well known ice tea with peppermint, whose preparation is very simple, since it is enough to prepare an infusion with green tea leaving it to rest for a while to be cast and moments before Take it add some crushed ice and some mint leaves, and can be sweetened with sugar or honey.

In this way, given the beneficial effects of green tea, they have led laboratories to obtain extracts or liquid presentations of green tea, in which cases the concentration of active ingredients that can be highly variable from one presentation to another must be taken into account .

Thus, green tea extract can be used in the preparation of soft drinks, ice cream, dairy desserts or to flavor different drinks.

In addition, we can consider different documents such as the ES 2 196 115 patents describing a procedure for the preparation of a beverage, which is based on preparing an aqueous extract from 0.5-2% of tea or coffee, pouring 0.5-2% of black or green tea in boiling water, adding an extract of 4-13% sugar and carrying out a fermentation in one or several stages with at least one strain of yeast and another bacterial.

A process for preparing a tea extract is described in patent document ES 2 237 083, referring more specifically to a process for preparing a high quality tea extract using an express machine.

In the patent document ES 2 272 464 a process for manufacturing a cold leaf soluble black tea is described, based on treating the tea leaves with a solubilizing compound in an amount between 0.5 and 10% by weight of tea, to get a water-soluble black leaf tea between 5 and 100 ° C.

Likewise, we can consider the patent document ES 2 273 232 which describes a procedure for making a cold leaf tea soluble in cold water, for which the tender tea leaves collected, optionally, wilt, macerate, leave ferment, the leaves are roasted to stop fermentation and dried to produce black tea and from there the tea leaves are treated before fermentation or before half fermentation with an agent that lowers the pH, followed by a treatment during the fermentation by adding ascorbic acid or its salts or mixtures thereof in sufficient quantity so that the black leaf tea can be infused in water of 5 to 100 ° C.

Description of the invention

This procedure describes a procedure for obtaining a beverage based on green tea and milk, so that starting from dried natural green tea leaves the procedure is characterized in that it comprises:

•

introduce green tea in a bowl and add milk;

•

at least one cooking of green tea with the milk until it boils;

•

strain the liquid after each cooking, and;

•

dose and package the cast liquid according to the capacity of the container. Preferably the procedure comprises:

•

introduce green tea in a bowl and add milk in proportion of 1.2a2l. per 100 gr. of green tea;

•

at least one cooking of green tea with the milk until it boils;

•

strain the liquid after each cooking, and;

•

dose and package the cast liquid according to the capacity of the container. More preferably the procedure comprises:

•

introduce green tea in a bowl and add milk in proportion of 1.6 l. per 100 gr. of green tea;

•

at least one cooking of green tea with the milk until it boils;

•

strain the liquid after each cooking, and;

•

dose and package the cast liquid according to the capacity of the container.

Optionally, before adding the milk to green tea it can be subjected to a process consisting of: in a proportion of about 200 gr. of green tea per liter of water, first, the water is heated to a boil, at which time it is removed from the heat and green tea is added. Then, a time of between 20 seconds and 1 minute is allowed to stand and the water is discarded, being able to subsequently wash the green tea with cold water, whereby theine has been removed and the green tea has been washed.

Also, in the cooking phase of green tea with milk you can add sugar, although, preferably, it is more advisable to add sugar after being removed from the fire, so that the amount of sugar can be between 250 and 350 gr. , according to the proportions indicated.

In the cooking phase of green tea with milk or after being removed from the fire, spices can be added, allowing different flavors to be added to the liquid, so that the spices to be added can be, among others, cardamom

or cumin or peppermint or thyme or fennel or rosemary or mixture thereof.

Preferably and according to the proportional amounts of green tea and milk mentioned, the spices to be added can be approximately 15 gr. of cardamom or 10 gr. of cumin or 5 gr. of peppermint or 5 gr. of thyme or 8 gr. of fennel5gr. of rosemary or mixture of them.

On the other hand, if it is desired to obtain a drink in which a certain flavor of a spice prevails, the quantity thereof may be increased.

Thus, a product based on dry natural green tea cooked in milk is obtained, to which product can be added spices such as cardamom or cumin or peppermint or thyme or fennel or rosemary or mixture thereof, the product can be consumed hot or in cold.

According to a preferred preparation of the product in its process of obtaining sugar will not be added and it will be at the time of consuming cold or hot when the user adds the sugar to his taste.

To complement the description that is going to be made below, and in order to help a better understanding of the characteristics of the invention, the present descriptive report is accompanied by a set of drawings, in which the figures are illustrative and not limiting , the most characteristic details of the invention are represented.

Brief description of the designs

Figure 1. It shows a schematic view of the different phases that comprise the process of obtaining a drink based on green tea and milk, whose procedure comprises some essential phases and optional phases.

Description of a preferred embodiment

In view of the aforementioned figures and according to the numbering adopted we can observe how the procedure can have optional initial phases in which a removal of theine and / or a cleaning of dry natural green tea is carried out, some essential phases in which the green tea, directly or after the optional initial phases, is subjected to cooking with milk and an optional final phase in which spices can be added.

Thus, in the possible initial optional phases, in a phase 1 a container with water is subjected to heating until it boils, at which point it is removed from the fire and in a phase 2 the dry natural green tea leaves are introduced, so that in a phase 3 a time is allowed to rest for, in a phase 4 the green tea is strained discarding the water.

From here the process can go to the essential phases or go to a phase 5 where a cold water cleaning is carried out, going from here to the essential phases.

The essential phases of the procedure are based on a phase 7 in which milk is poured into a container with green tea, so that the contribution of green tea can be made according to different variants of practical execution, and, thus, it can be:

•

green tea from phase 4, that is, having been subjected to cooking in water and pouring;

•

green tea from phase 5, that is, having been subjected to cooking in water and casting in phase 4 to be washed with cold water;

•

dry natural green tea washed with cold water in a phase 6, and;

•

dry natural green tea,

so that said green tea is poured milk in phase7 and proceeds in phase8a heating until boiling, at which time it is removed from the fire, being able, in a phase 9, to add sugar or proceed directly in a phase 10 to its pouring and subsequent phase 11 of dosing and packaging. Thus, the product can be sugary or unsweetened.

Thus, in these essential phases, it is possible to start from a green tea that has been eliminated with teine (from phases 4 or 5) or from, directly, a dry natural green tea washed with cold or unwashed water.

Optionally, after the milk straining phase 10 the green tea can be discarded or milk can be added again to proceed, in a phase 8a to a new cooking until it boils. In this phase 8a you can also add some spice, so that at the time of boiling it will be removed from the fire, being able, in a phase 9a, to add sugar or proceed directly in a phase 10a to its casting and subsequent phase 11 of dosing and packaging.

Again, optionally, after the milk straining phase 10a the green tea can be discarded or milk can be added again and proceed, in a phase 8b, to a new cooking until it boils. In this phase 8b you can also add some spice, so that at the time of boiling it will be removed from the fire, being able, in a phase 9b, to add sugar or proceed directly in a phase 10b to its casting and subsequent phase 11 of dosing and packaging.

This process can be repeated several times and the flavor obtained will vary in its bitterness and its flavor to the spice that may have been added. The spice can be added before cooking the milk or it can be added after cooking by letting it stand for a while so that the drink tastes like the spice added.

In these phases 8a, 8b, green tea can be added to strengthen its flavor.

In this way, a drink of adequate organoleptic characteristics is obtained, so that its flavor and sweetness can be determined depending on the amount of milk, green tea used, the possible elimination of the theine and the possible amount of added sugar, as well as the possible added spice.

More specifically in the optional phase 2, it can be added over 200 gr. of dry natural green tea for each liter of water heated in phase 1 and resting phase 3 may last a variable time depending, normally, on the quantity of product.

Also, in phase 7 of heating green tea with milk, the proportion of green tea with milk will be 100 gr. for every 1.2 to 2 l. of milk and more preferably for every 1.6 l. of milk, while the optional amount of sugar will be, within these proportions of green tea and milk of about 150 gr. of sugar.

The indicated amounts of the different components are amounts to obtain a balanced final taste but, logically, as indicated, if it is desired to enhance some flavor it will be enough to increase the amount of said component so that it can prevail in the prepared beverage.

Here are some examples of some procedures to obtain a drink based on green tea and milk:

Example 1

A container with 100 l. of water is heated until it boils, at which point it is removed from the fire and 20 kg of dry natural green tea is added, leaving it to rest for 40 seconds. The green tea is then strained by discarding the water and being able to clean the green tea with cold water, so that theine has been removed and the green tea has been cleaned.

After this process, green tea is introduced into a container with 360 l. of milk and heat until boiling, then remove from heat and add 33 kg of sugar.

Finally, and once poured, the drink obtained from milk and green tea will be dosed and packaged.

Example 2

In a container with 320 l. of milk, 13.5 kg of dry natural green tea will be introduced, washed with cold or unwashed water, and heated until boiling, at which time it will be removed from the fire and 29 kg of sugar will be added.

Finally, and once poured, the drink obtained from milk and green tea will be dosed and packaged.

Example 3

A container with 100 l. of water is heated until it boils, at which point it is removed from the fire and 15 kg of dry natural green tea is added, leaving it to rest for 50 seconds. The green tea is then strained by discarding the water and being able to clean the green tea with cold water, so that theine has been removed and the green tea has been cleaned.

After this process, green tea is introduced into a container with 360 l. of milk and heat until boiling, then remove from heat and add 33 kg of sugar.

Subsequently, after being cast the product will proceed to add, to the existing green tea, 360 l. of milk and 1.6 Kgr. of cardamom proceeding to a new cooking, so that at the time of boiling it will be removed from the heat and it will proceed to its casting and dosing and packaging, without adding sugar.

In this case it is observed that the beverage obtained has a less astringent taste than the beverage obtained in the first cooking of green tea.

Claims (14)

1. Procedure for obtaining a drink based on green tea, so that starting from dry natural green tea leaves the procedure is characterized in that it comprises:

•

a phase (7) in which green tea is introduced into a container and milk is added;

•

a phase (8) with at least one cooking of green tea with milk until boiling;

•

a phase (10) where the liquid is cast after each cooking phase (8), and;

•

a phase (11) of dosing and packaging of the cast liquid according to the capacity of the container.

2. Procedure for obtaining a green tea based beverage according to claim 1, characterized in that the method preferably comprises:

•

a phase (7) where green tea is introduced into a container and milk in proportion of 1.2 to 2 l is added. per 100 gr. of green tea;

•

a phase (8) with at least one cooking of green tea with milk until boiling;

•

a phase (10) where the liquid is cast after each cooking phase (8), and;

•

a phase (11) of dosing and packaging the cast liquid according to the capacity of the container.

3. Procedure for obtaining a green tea based beverage, according to claim 1, characterized in that the method comprises, more preferably:

•

a phase (7) where green tea is introduced into a container and milk in proportion of 1.6 l is added. per 100 gr. of green tea;

•

a phase (8) with at least one cooking of green tea with milk until boiling;

•

a phase (10) where the liquid is cast after each cooking phase (8), and;

•

a phase (11) of dosing and packaging the cast liquid according to the capacity of the container.

Four.

Procedure for obtaining a green tea based beverage, according to claim 1, characterized in that prior to the phase (7) where milk is added to green tea for cooking, green tea has been added in a phase (2), in a proportion of about 200 gr. per liter of water, to a container with boiling water heated in a phase (1) and after a resting phase (3), for a time between 20 seconds and 1 minute, be cast in a phase (4) discarding the water and being able, in one phase (5) to wash the green tea with cold water.

5.

Procedure for obtaining a green tea based beverage, according to claim 1, characterized in that prior to the phase (7) where milk is added to green tea for cooking, the green tea has been washed with cold water in one phase (6 ).

6.

Procedure for obtaining a green tea-based beverage, according to claim 1, characterized in that in the phase (8) of cooking the green tea with milk or after being removed from the fire sugar can be added in a phase (9).

7.

Procedure for obtaining a drink based on green tea, according to claims 1 and 5, characterized in that in the phase (8) of cooking green tea with milk or after being removed from the fire, in a phase (9), it can be add sugar

8.

Procedure for obtaining a green tea based beverage, according to claim 1, characterized in that in the phases (8, 8a, 8b, ..) of cooking green tea with milk or after being removed from the fire, spices can be added.

9.

Procedure for obtaining a drink based on green tea, according to claims 1 and 8, characterized in that the spices added in the phases (8, 8a, 8b, ..) of cooking green tea with milk or after being removed from the fire can be, among others, cardamom or cumin or peppermint or thyme or fennel or rosemary or mixture thereof.

10.

Procedure for obtaining a drink based on green tea, according to claims 1 and 8, characterized in that the spices added in the phases (8, 8a, 8b, ..) of cooking green tea with milk or after being removed from the fire

according to the described composition can be approximately 10 gr. of cardamom or 1 gr. of cumin or 5 gr. of peppermint5gr. of thyme or 8 gr. of fennel5gr. of rosemary or mixture of them.

eleven.

Product obtained according to claims 1 to 10, characterized in that it is milk cooked in green tea.

12.

Product obtained according to claims 1 to 10, characterized in that it is milk cooked in green tea with spices, such as cardamom or cumin or peppermint or thyme or fennel or rosemary or mixture thereof.

SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201031220 SPAIN Date of submission of the application: 05.08.2010 Priority Date: 00-00-0000 REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: See Additional Sheet RELEVANT DOCUMENTS

Category

Documents cited Claims Affected

X

O-Cha.com 22.08.2008 Recovered from the Internet: URL: http://www.o-cha.com/green-tea-recipes.htm The whole document. 1-3.6-7.11

X

MARY WARD “The 100 best international tea recipes” CEAC (2006) ISBN: 9788432915246. Retrieved from the Internet URL: http://books.google.com/books?id=C_a_nqjrrY4C&pg=PT93&dq=leche++t % C3% A9 + green + recipes & hl = en & ei = WzTmTP_KEcWUOvWpoKwK & sa = X & oi = book_ result & ct = result & resnum = 1 & ved = 0CDAQ6AEwAA # v = onepage 20% qt% 20% C3% A9% 20green% 20creases & f = false 1-3.6-8.11

X

MARIANO GALVÁN RIVERA “The new Mexican chef in the form of a dictionary” Mexico. I. Completed press (1845) Recovered from the Internet: URL: http://books.google.es/books?id=NdQqAAAAYAAJ&pg= PA234 & dq = cream + of + t% C3% A9 + green & hl = is & ei = ZTLm TMD5FISfOsSckIwK & sa = X & oi = book_result & ct = result & resnum = 2 & ved = 0CDUQ6AEwAQ # Pages 232 and 234. 1-3.6-7.11

X

Kitchen-y-hogar.com. 03.04.2008, Recovered from the Internet URL: http://www.cocinayhogar.com/parati/bebidas/infusiones/?pagina=parati_bebidas_infusiones_008_008 Whole document. 1-3.6-7

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been produced • for all claims • for claims no: ALL

Date of realization of the report 19.11.2010

Examiner M. García Bueno Page 1/5

REPORT OF THE STATE OF THE TECHNIQUE CLASSIFICATION OBJECT OF THE APPLICATION A23F3 / 14 (2006.01) A23F3 / 16 (2006.01) A23C9 / 152 (2006.01) A23L2 / 52 (2006.01) Minimum documentation sought (classification system followed by classification symbols) A23F, A23C, A23L Electronic databases consulted during the search (name of the database and, if possible, search terms used) INVENES, EPODOC, WPI, TXTE, TXTF, NPL, XPESP  WRITTEN OPINION Date of Written Opinion: Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-12 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 4-5, 9-10, 12 1-3, 6-8, 11 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published.  WRITTEN OPINION 1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

O-Cha.com 22.08.2008 Recovered from the Internet: URL: http://www.o-cha.com/green-tea-recipes.htm 08/22/2008

D02

MARY WARD “The 100 best international tea recipes” CEAC (2006) ISBN: 9788432915246. Retrieved from internet URL: http://books.google.com/books?id=C_a_nqjrrY4C&pg=PT93&dq=leche++t%C3% A9 + green + recipes & hl = es & ei = WzTmTP_KEcWUOvWpoKwK & sa = X & oi = book_ result & ct = result & resnum = 1 & ved = 0CDAQ6AEwAA # v = onepage & q = milk% 20% 20t% C3% A9% 20verde% 20creases & f = false 2006

D03

MARIANO GALVÁN RIVERA “The new Mexican chef in the form of a dictionary” Mexico. I. Completed press (1845) Recovered from the Internet: URL: http://books.google.es/books?id=NdQqAAAAYAAJ&pg= PA234 & dq = cream + of + t% C3% A9 + green & hl = is & ei = ZTLm TMD5FISfOsSckIwK & sa = X & oi = book_result & ct = result & resnum = 2 & ved = 0CDUQ6AEwAQ # 1845

D04

Kitchen-y-hogar.com. 03.04.2008 Recovered from the Internet URL: http://www.cocinayhogar.com/parati/bebidas/infusiones/? Página = parati_bebidas_infusiones_008_008 04/03/2008

2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The present application of the invention consists in a method of obtaining a green tea-based beverage comprising a phase in which green tea is introduced into a container and milk is added, a phase with at least one cooking of green tea with milk until boiling, a casting phase after cooking, and a dosing and packaging phase of the cast liquid (claims 1-3), and its product obtained (claims 11-12). Previously, green tea can be washed in boiling water to remove the teine or in cold water for simple washing (claims 4-5). Sugar or spices can be added to the product obtained after cooking (claims 6-10). Document D01 discloses a recipe for green tea with milk. Document D02 consists of a Christmas tea recipe. Document D03 discloses a procedure for obtaining a green tea cream. Document D04 discloses a recipe for green tea ice cream. 1.-NEW (art. 6 Law 11/1986). The invention as set forth in claims 1-3 is new within the meaning of article 6.1 of the Law 11/1986. 2.-INVENTIVE ACTIVITY (art. 8 Law 11/1986). Document D01 is considered the state of the art closest to the object of claims 1, 6-8 and 11, and discloses a green tea with milk recipe comprising a phase in which green tea (matcha) is introduced into a bowl and added milk, a phase with at least one cooking of green tea with milk until it boils and its product obtained (see the whole document). Document D02 discloses a Christmas tea recipe comprising a phase in which green tea is introduced into a container and milk is added, a phase with at least one cooking of green tea with milk until boiling, and its product obtained. In cooking you can add sugar or spices (see page 74)  WRITTEN OPINION Document D03 discloses a method of obtaining a green tea cream comprising a phase in which green tea is introduced into a container and milk is added, a phase with at least one cooking of green tea with milk until boiling, and a casting phase after cooking, and its product obtained (see pages 232 and 234). Document D04 discloses a green tea ice cream recipe comprising a phase in which green tea is introduced into a container and milk is added, a phase with at least one cooking of green tea with milk until boiling, a phase of casting after cooking. After cooking sugar can be added. The claimed invention differs from the cited documents in that it comprises a casting, dosing and packaging phase. However, this difference is not considered to have inventive activity. In view of what is known in documents D01-D04 it is not considered that it requires any inventive effort for a person skilled in the art to develop a procedure such as that described in claims 1, 6 - 8 and 11. The choice of the different amounts of the components of the claimed beverage is considered a mere option as it does not present unexpected effects or properties in relation to the rest of the range in the application for invention. Therefore, no inventive activity is seen in the subject of claims 2-3. Consequently, the invention claimed in claims 1-3, 6-8 and 11 does not imply inventive activity according to article 8 of Law 11/1986.