RU2039454C1 - Composition of tea substitute - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: composition contains yarrow tansy, hawthorn berries, St. Johnswort, safflower. The tea drink has original taste and flavor. Packed into one-brew paper bags. 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 dry plant materials are quite widespread (Sviridonov 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 country's production and import purchases.

It is also known to prepare tea drinks based on natural tea leaves of low quality, and to improve its biological value and organoleptic properties, Caucasian blueberry leaves (Vaccinium aretostaphylos) are added to it [1]
The use of hot tea drinks from medicinal plants is also known, as a rule, for therapeutic purposes, for example, from the fruits of hawthorn (Botanical and Pharmacognostic Dictionary. / Ed. By K.F. Blinova et al. M. 1990, p. 173).

 The aim of the invention is the creation of a tea drink using the fruits of hawthorn, but with improved taste, giving the original flavor, expanding the raw material base. This is achieved by the fact that in addition to the fruits of hawthorn, the tea drink contains yarrow tansy, St. John's wort and safflower in the following ratio of components, wt.

Yarrow tansy 40.0-45.0 Hawthorn fruits 30.0-40.0 St. John's wort 15.0-20.0 Safflower 4.0-5.0
In order to obtain a high-quality finished product and to eliminate inaccurate dosing by the consumer of the constituents of the tea, the preferred formulation is dosed in batches per brew with a dry tea beverage mass of 2.5-3.5 g in a liquid-permeable shell, for example, in paper bags.

 Packing in single-use paper bags also allows you to get a very important psychological effect for the manufacturer; there is no need to achieve the coincidence of the appearance of the dry plant mixture with the traditional appearance of tea, allowing you to focus on its taste, aromatic and external properties when brewed as a 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 for obtaining a liquid extract used for disorders of cardiac activity, hypertension, arrhythmia (Botanical and Pharmacognostic Dictionary. / Ed. By K.F. Blinova et al. M. 1990, p. 173).

 Yarrow tansy Tanacetum millefoljatum Fisch. sem. Asteraceae (compositae). A perennial herb with a simple angular stem. The leaves are alternate, twice or thrice pinnately dissected into short narrowly linear segments. Abundantly grows wild. Young shoots of the plant are eaten. Flower baskets are small, 3-4 mm in diameter, collected at the top of the stem in corymbose inflorescences. All flowers are tubular, yellow. Achenes are oblong, with a short margin. It blooms in June and July. The fruits ripen in August September.

The collection is carried out during flowering by plucking individual baskets without pedicels. Drying is carried out in a well-ventilated area at a moderate temperature of 25-30 ^° C used in folk medicine (IA Damirov Medicinal plants of Azerbaijan. Baku, 1982, p. 86).

 Hypericum hypericum perforatum L. A perennial herb from this. St. John's Wort (Hypericaceae). Stems with two faces, opposite leaves, sessile, oblong-elliptical with translucent dots scattered across the leaf blade (containers with colorless contents), along the edges with black dots. Five-membered flowers, with pointed sepals, petals bright yellow, with brown spots.

 St. John's wort grass, collected in the flowering phase shoots of a wild-growing or cultivated plant, is used as a medicinal raw material. Applied in the form of infusion, tincture, as part of fees for diseases of the gastrointestinal tract and externally for the treatment of wounds (Botanical and Pharmacognostic Dictionary. / Ed. By K. F. Blinova et al. M. 1990, p. 189).

 Safflower dyeing Carthamus tinctorius L. 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 (Botanical and Pharmacognostic Dictionary. / Ed. By K. F. Blinova et al. M. 1990, p. 234).

 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 yarrow tansy, safflower, which were not previously included in the tea preparations, in obtaining an unexpected fantasy aroma formed due to the synergistic action of the components of this tea drink. One must be a qualified taster to determine at least one of the plants included in the finished tea drink. The aromatic properties and astringency of a tea drink give it a memorable originality.

 Without dwelling on the importance of observing the proportions of the constituents included in the tea beverage, the optimal composition of the tea is presented that fits into the above-mentioned framework of the boundary 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 . Yarrow tansy with buds is cut at the beginning of flowering, safflower is grown, the culture is unpretentious. St. John's wort plants collected during the flowering period are harvested, dried and crushed in the usual way. Each type of dry plant material is preferably taken by weight in the following proportions:
Yarrow tansy 200 (44.0%) Hawthorn fruit 160 (35.1%) St. John's wort 75 (16.5%) Safflower 20 (4.4%)
_____________
455 (100%)
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 packaging of the finished tea drink contains 30 bags.

 A tea bag is brewed like traditional tea with boiling water in a glass. After 5-7 minutes, the drink has a beautiful color and excellent aroma, sugar can be added to it to taste.

 PRI me R 2. From the above plant materials prepared tea drinks in the variants determined by the ratio of ingredients, wt.

Yarrow tansy 40.0-45.0 Hawthorn fruits 30.0-40.0 St. John's wort 15.0-20.0 Safflower 4.0-5.0
Differences of tea drinks from the preferred option described in example 1 are expressed in a certain change in taste and aroma, however, within the limits when it is difficult to confidently taste and aroma distinguish the predominance of any of the plants that make up the tea. Going beyond the given dosages leads to a deterioration in the organoleptic properties of a hot tea drink.

 The proposed tea drink is based on environmentally friendly vegetable raw materials, competitive in consumer properties with ubiquitous natural 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 inventive tea drink is assigned the trade name "Dream".

Claims (1)

 A tea substitute composition containing dried powdered components, including fruits of hawthorn and St. John's wort, characterized in that, in order to increase organoleptic characteristics, it additionally contains yarrow tansy and safflower in the following ratio of components, wt. Yarrow tansy 40.0 45.0
Hawthorn fruit 30.0 40.0
St. John's wort 15.0 20.0
Safflower 4.0 5.0