RU2192754C2 - Method of tea product preparation - Google Patents

Abstract

FIELD: tea industry. SUBSTANCE: method involves mixing of black tea and hibiscus petals in amount from 1 to 50% in a rotating mixer with 50 rpm for 10 min. Blend packaging may be carried out in bags of single-service package with net weight of 1.0-3.0 g. New tea beverage is transparent sparkling infusion with slight fruit aroma possessing strengthening properties. EFFECT: broadened assortment of tea beverages. 2 cl, 4 ex

Description

 The invention relates to the tea industry and relates to methods for improving the organoleptic characteristics of tea drinks.

 In the tea industry, it is known to carry out operations to improve the organoleptic characteristics, namely that pre-processed green tea is introduced in the process of black tea production (see Auth. Certificate. USSR 1329747, A 23 F 3/00, 08/15/97).

 However, this method concerns the primary processing of green tea leaf, which is hardly grown in Russia.

 A known method of producing a tea product based on the use of co-processing of long leaf tea and plant material, which is a biologically active additive (see Auth. Certificate. USSR 1741724, 06.23.92).

 This method involves the use of essential oil plants as an enriching additive — noble laurel leaves and walnut leaves — which are pretreated to bring their organoleptic characteristics closer to those of tea.

 However, this method, like the previous one, involves the use of raw materials at the stage of its primary processing.

 The closest in essence and the achieved result is a method of producing a tea product, involving the preparation of a blend of black tea and a herbal supplement for taste correction (see Pat. England 1062413, A 23 F 3/03, 10.12.63).

 The disadvantage of this method is that it essentially represents an indication without specifying a solution with an inherent technical result, that is, it is necessary to apply inventive creativity to solve this indication.

 A method for producing a tea product is proposed, including selection of components of tea raw materials, preparation of a blend consisting of black tea and hibiscus petals taken in an amount of from 1 to 50% and ground to tea sizes from 0.5 to 7.5 mm. It is proposed to prepare the blending mixture in a rotary mixer up to 50 rpm for up to 10 minutes, depending on the characteristics of the blending drum used. At the same time, it is possible to pack in single-use tea bags with a net weight of 1.0 to 3.0 grams.

 Implementation of the proposed method will expand the assortment of tea drinks by obtaining a new tea product having a delicate fruity aroma with caramel tones, a transparent, sparkling infusion and possessing restorative properties.

 The use of hibiscus is known in folk medicine (in particular, African) as an anticonvulsant, bactericidal, diuretic, choleretic, hemostatic, anti-inflammatory, vitamin.

 It is known to use hibiscus - hibiscus - red mallow - Sudanese rose in Russia as a raw material for the preparation of syrup.

 Hibiscus contains various organic acids, anthocyanins, flavonoids, flitosterols, mucus, pectin, as well as hibiscus acid, found only in this plant.

 The composition of tea has been extensively studied. Over ten large groups of substances were discovered in it, each of which includes many complex and simple elements. Tea contains up to 130 chemicals. Moreover, as recent studies have shown, tea consists of 30-50% of water-soluble parts, of which tannins are most important. Therefore, tea is an ideal base for various tea products.

 In this case, the combination of black tea with hibiscus petals allows you to get an extraordinary product with a unique fruit aroma against the background of caramel tones. This is obviously due to a successful combination of the biochemical elements that make up both components, enriching the interaction of organic acids, polyphenols, anthocyanins, flavonoids, etc.

 In addition, it is obvious due to the enrichment of vitamins, minerals and other biologically active substances, the proposed composition strengthens the immune system, thereby providing a therapeutic and prophylactic effect on the body.

 The proposed quantitative ratio of tea and hibiscus allows you to vary the organoleptic, as well as adjust it depending on the quality and grade of raw materials, and the above properties will be provided in the entire range of the proposed ratio. Blending speed and time are determined experimentally and are necessary to maintain the percentage of blending without undue mechanical stress (mixing mode - gentle), abrasion, loss of aroma. Moreover, time and speed are inextricably linked with the size of the particles of the blended sweep. For sizes, for example, greater than 7.5 mm or less than 0.5 mm, other equipment and process conditions are necessary.

 The above allows us to conclude that the proposed method meets the criteria of patentability.

 The invention is illustrated by examples of implementation.

 Example 1

 When conducting the selection of raw materials, they check their compliance with the documentation and the requirement for quality, the presence of impurities, inclusions, debris, etc.

 If necessary, it is cleaned and separated from dust and homogeneous inclusions.

 Raw material - black tea 100 kg and hibiscus petals 30 kg, purified and crushed to the same particle sizes of the order of 0.5 - 1.5 mm, is loaded into the blending drum and rotated at a frequency of 50 rpm for 2 minutes.

 The resulting blend is packaged in bags for single tea leaves with a net weight of 2.0 grams, then in artistically decorated boxes from 0.02 to 1.5 kg.

 Example 2

 The selection of raw materials is carried out analogously to example 1.

 For blending the mixture was taken: black tea 80 kg and hibiscus petals 2 kg. The dispersion of particles of both components was about 3.0 mm (average value). Blended in a rotary mixer for 3 minutes at a frequency of 40 rpm

 Example 3

 The selection of raw materials was carried out analogously to example 1.

 For blending we took black long leaf tea with a particle size of 4.0 mm (average) in an amount of 100 kg and pre-crushed to the same size hibiscus petals in an amount of 15 kg. Mixed in a blending drum for 3 minutes at 50 rpm. Packed on a Vegatronic machine in soft or semi-rigid containers weighing 40, 50, 100, 125, 250 grams, 1 kg.

 Drinks obtained from tea products in examples 1-3 had a sparkling pure color from traditional (example 2) to ruby hues (example 1) with a pleasant fruity caramel aroma and taste.

Example 4
130 kg of black leaf tea with a particle size of 7.0-7.5 mm, dried to 8% moisture content, and ground to 7.0-7.5 mm to 50 kg of hibiscus petals, dried to the same moisture content, were mixed in a rotary mixer. Mixing was carried out for 5 minutes at a rotational speed of 8 rpm.

 The resulting blend was packaged in soft containers on a Vegatronic machine weighing 100, 200 grams.

 The infusion has a bright brown transparent color with a ruby hue and a wonderful sour taste.

Claims (2)

 1. The method of production of a tea product, including the selection of components of tea raw materials, preparation of a blend containing black tea and a herbal supplement, packaging and packaging of finished products, characterized in that as a herbal supplement take hibiscus petals in an amount of 1 to 50%, chopped to sizes from 0.5 to 7.5 mm, the preparation of the blend mixture is carried out in a rotary mixer up to 50 vol. / min for up to 10 min.  2. The method according to p. 1, characterized in that the packaging of the blending mixture is carried out in single-use tea bags with a net weight of 1.0-3.0 g.