RU2039452C1 - Composition of tea substitute - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: tea drink is made from dry vegetable raw materials. When brewed, the drink looks like ordinary tea, has original flavor and high tonic properties. The composition contains tamarisk, flowers of camel's torn, berries ad flowers of hawthorn, safflower. EFFECT: new pleasant taste and flavor.

Description

 The invention relates to tea drinks prepared from dry plant materials and used by brewing a dry harvest.

 Tea drinks from dried plant materials are quite widespread among the population. From time immemorial, herbal blasts drank in Russia (Spiridonov G. Forest teas. Science and Life, 1978, N 7, p. 158-160).

 However, the bulk of the population traditionally eats natural tea, the need for which is high and not always fully provided by the existing tea production in the country and import purchases.

 The search for equivalent tea substitutes that would not be inferior to it in taste and aromatic properties remains relevant. At the same time, the consumer does not have to be well informed about the properties of herbs, and each time when brewing a tea drink, he must not engage in a “creative” procedure for preparing it by selecting a tea drink from known medicinal or available random aromatic plants according to individual taste requirements [1 ] A set of dry plant materials, from which the population individually combines tea by preparing tea drinks, is diverse, using various combinations of type of medicinal teas of fees prescribed by doctors and contained in phytotherapy reference books.

However, the prior art in this area does not allow us to talk about a satisfactory condition for the production of tea drinks from domestic plant materials. At least to date, the domestic industry does not produce a tea drink from plant materials, which could compete with traditional tea in its aromatic and taste properties. Well-known copyright certificates on this topic, as a rule, relate to the addition of any plant material to the tea leaf in order to increase the biological value of the drink and improve its organoleptic properties, for example, blueberry leaf [2]
Despite the abundance of known medicinal plants used in tea collections, the list of industrially used ones is limited, and the search for new types of plant materials that can compete with tea leaves is still relevant.

 The invention is aimed at creating an original tea drink from dry plant materials containing the fruits of hawthorn, suitable for industrial production and able to compete in its organoleptic properties with the best varieties of traditional tea.

 The aim of the invention is to give the brewed drink the appearance of tea, but with improved original bouquet and pronounced tonic properties.

This is achieved by introducing safflower, tamarix, camel thorns and hawthorn flowers into the composition of dry plant materials, in the following ratio, wt. Tamarix 25.0-35.0 Hawthorn fruits 20.0-25.0
Flowers of a camel thorn 20.0-25.0 Flowers of a hawthorn 15.0-18.0 Safflower 4.0-7.0
In order to standardize the quality of the finished product and eliminate the possibility of deterioration in the quality of the finished drink due to inaccurate dosing by the consumer of the constituents of tea, the preferred recipe approved by the tasting committee is dosed in batches per brew with a dry tea drink weight of 2.5-3.5 g, liquid permeable packaging such as paper bags.

 Packing in single-use paper bags allows you to get a psychological effect that is very important from the point of view of marketing. There is no need for the manufacturer to achieve the coincidence of the appearance of the dry plant mixture with the traditional appearance of tea, allowing you to focus only on its taste, aromatic and external properties when brewed as hot drink.

 The invention is illustrated by the description of the source of plant materials and the preferred implementation of the formulation of a tea drink.

 Crataegus L. hawthorn is a shrub or small tree of the Rosaceae family with straight axillary spines, whole or lobed leaves and white flowers collected in corymbose inflorescences. The fruit is a berry-shaped apple.

Fruits harvested at the stage of full maturity and dried in a warm room or a dryer at a temperature of 70 ^{° C} through the sieve.

 Used in medicine as a raw material to obtain a liquid extract used in disorders of cardiac activity, hypertension, arrhythmia.

Flowers hawthorn collected in the beginning of flowering in dry weather quickly delivered to the place of drying, and dried under a canopy, smokers or in the dryer while heating to 40 ^° C (Botanical and Farmakognostichesky dictionary. / Ed. K.F.Blinovoy and G. P. Yakovleva, M. 1990, p. 173).

 Comber, tamarix, tamarisk Tamarix shrub with numerous thin branches, leaves are small 1-5 mm, bluish-gray, flowers are pink, purple, less often white. Seeds with a bunch of hairs on top. It grows on saline soils. Honey plant. (Biological Encyclopedic Dictionary. M. 1989, p. 158).

 Camel spine Alhagi pseudalhagi bean family. Branching shrubs or perennial grasses. The flowers are red or pink, in the axils of the leaves on spiny branches. Honey plant. Willingly eaten by camels (Biological Encyclopedic Dictionary. M. 1989, p. 91).

 Safflower dyeing Carthamus tinctorius, L. An annual, rarely biennial plant from the family Compositae, up to 100 cm high. The stem is branched with a whitish gloss. The leaves are dense sessile, oblong-lanceolate, dentate, prickly along the edge. The flowers are tubular, bright yellow or orange, collected in baskets. Fruit achene.

 Safflower dyeing flowers are used to produce harmless yellow and red dyes used in the food and textile industries. This is the ancient oilseed (India) and dyeing (Egypt) culture (Botanical and Pharmacognostic Dictionary. / Edited by K.F. Blinova and G.P. Yakovlev. M. 1990, p. 234).

 Despite the fame of each of the plants described above, their combination in a tea drink is new and is not described in the available literature.

 The proposed recipe for a tea drink for a specialist in this field does not follow from the prior art. The non-obviousness of the proposed tea drink is expressed in the use of safflower, tamarix, and camel thorns that have never been included in tea collections, as well as in obtaining an unexpected fantasy aroma resulting from the synergistic action of the components of the tea drink. One must be a very qualified taster in order to determine at least one of the plants included in the tea drink. This tea drink has unexpectedly high tonic properties that surpass traditional tea in its effect.

 Without dwelling on the importance of observing the proportions of the constituents included in the tea beverage, they provide the optimal recipe for the proposed tea that fits into the above framework for the content of each type of plant material. This recipe, according to the tasting committee, is expedient and preferable for mass production.

PRI me R 1. For the preparation of a dry tea drink using the fruits of the wild-growing hawthorn harvested by the standard method. Dried fruits are crushed in a crusher to the desired size of 1-2 mm ³ . At the beginning of flowering, tamarix flowers are taken, containing a lot of pollen, by manual collection, grows wildly in abundance along the banks of rivers and ponds. Safflower is grown, the culture is unpretentious, does not require complex agricultural technology. Dry flowers of tamarix, hawthorn, camel thorn and safflower are ground in the usual way. Each type of dry plant material is preferably taken by weight in the following proportions: Hawthorn fruit 150 (23.4%) Tamarix flowers 200 (31.3%)
Flowers of a camel thorn 150 (23.4%) Flowers of safflower 40 (6.3%) Flowers of a hawthorn 100 (15.6%)

640 (100.0%)
The crushed raw materials are thoroughly mixed and packaged in portions on one tea leaves in paper (liquid-permeable) bags. The weight of one bag is 3 g. The package of the finished tea drink contains 20 or 30 bags.

 A bag of such tea, brewed with boiling water in a glass, after 5-7 minutes has a beautiful color and excellent aroma, sugar can be added to it, like in traditional tea.

PRI me R 2. From the above plant materials prepared tea dry drinks in the variants determined by the ratio of ingredients, wt. Hawthorn fruits 20-25 Tamarix 25-35
Flowers of a camel thorn 20-25 Flowers of a hawthorn 15-18 Safflower 4-7
The difference between tea drinks and the preferred option described in Example 1 is expressed in a certain change in taste and aroma, however, to the extent that it is difficult to determine with preference for taste and aroma the predominance of any of the plants that make up the tea.

 Going beyond the given dosages leads to the possibility of establishing at least one of the ingredients of the tea, to the predominance of the specificity of any particular ingredient in the taste or aroma of the tea beverage as a whole, to a deterioration in the organoleptic properties of hot tea.

 The proposed tea drink is based on environmentally friendly plant materials, competitive in consumer properties with ubiquitous tea. Availability of raw materials and ease of manufacture allow us to organize industrial production.

 The preferred version of the tea recipe is approved by the tasting committee and recommended for the development of regulatory and technical documentation for production.

 The recipe for the tea beverage is given the trade name "SIS".

Claims (1)

 A tea substitute composition containing dry powdered vegetable raw materials, including hawthorn fruits, characterized in that, in order to improve organoleptic characteristics, it additionally contains tamarix, camel spike flowers, hawthorn flowers, safflower in the following ratio of components, wt. Tamarix 25.0 35.0
Hawthorn fruit 20.0 25.0
Flowers of a camel thorn 20.0 25.0
Hawthorn flowers 15.0 18.0
Safflower 4.0 7.0