RU2248714C1 - Method for producing of composition for tea product - Google Patents

Abstract

FIELD: food-processing industry, in particular, method used for producing of novel tea products, alcohol-free beverages and liqueurs.

SUBSTANCE: method involves using amaranth leaves as plant additive; cutting raw leaves into pieces of 0.5-1 cm² size, drying at temperature of 40-50⁰C for 3-4 hours, with following grinding to powdered state; or alternatively, leaving in air for 4-6 hours, with following grinding in extruder-type grinder and drying at temperature of 40-50⁰C for 6-7 hours; mixing resultant plant additive with black baikhovi tea used in the ratio of 2:3 or with green baikhovi tea used in the ratio of 1:4.

EFFECT: provision for obtaining of product possessing useful properties, good taste, color and aroma, and wider range of tea products.

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Description

The invention relates to the food industry, and in particular to methods for producing tea products with herbal additives, and can be used in the manufacture of new tea products, soft drinks, extracts and tinctures.

A known method of producing a dried product from stevia leaves (1), including drying the leaves by steaming at a temperature of 125-130 ° C, drying to a moisture content of 60-63%, twisting and drying for 5-7 hours at a temperature of 76-85 ° C .

There is also known a method of producing powder from leaves of fireweed and blackcurrant, including drying of raw materials, grinding on cutting and grinding machines, fermentation, drying at a temperature of 80-100 ° C for 1-1.5 hours and heat treatment at a temperature of 60-70 ° C for 1-1.5 hours (2).

As a prototype, a method for preparing a composition for a tea product containing tea and a herbal supplement based on amaranth was selected (3). Amaranth panicles are used as a herbal supplement.

The objective of the invention is to develop a method for producing a new composition for a tea product with useful properties and good taste, color and aroma.

The problem is solved in that amaranth leaves are used as a herbal supplement, while raw leaves or cut into pieces 0.5-1 cm ² in size, dried at a temperature of 40-50 ° C for 3-4 hours, followed by grinding to powder state or left in the air for 4-6 hours, followed by grinding on an extruder type grinder and drying at a temperature of 40-50 ° C for 6-7 hours, the resulting herbal supplement is mixed with black tea in a ratio of 2: 3, and green tea in a ratio of 1: 4.

Amaranth is a vegetable crop with high taste and medicinal properties. Amaranth leaves contain up to 3.5% of water-soluble proteins containing up to 4.5% of essential amino acids, vitamins, trace elements and other biologically active substances. The immunostimulating effect of an extract from amaranth leaves is also known (4). Therefore, the enrichment of ordinary types of tea with a herbal supplement from amaranth leaves increases the positive effect of this tonic drink. In addition, tea acquires new shades of taste and smell, as well as a beautiful color. The invention is illustrated by the following examples.

Example 1

Amaranth leaves are washed with water, shaken on a sieve to remove excess water and cut into pieces with a size of 0.5-1 cm ² . The leaves are laid in a layer of 2-3 cm and dried at a temperature of 50 ° C for 3-4 hours to a residual moisture content of 8%. The resulting product is ground to a powder state, mixed with black tea in a ratio of 2: 3. The resulting mixture is Packed in packs or sachets. When brewing, they get a drink of a beautiful cherry color, with a pleasant taste and smell, combining the taste and smell of black long leaf tea and amaranth, in which the components of black long leaf tea are enriched with trace elements, vitamins and immunostimulants contained in amaranth leaves.

Example 2

The method is carried out according to example 1, but the amaranth leaf powder is mixed with green tea in a ratio of 1: 4. When brewing, a red drink is obtained with a taste containing shades of the taste of green tea and amaranth, in which the components of green tea are supplemented with trace elements, vitamins and immunostimulants contained in amaranth leaves.

Example 3

After removing the excess water, the washed amaranth leaves are left in the air for 6 hours for drying, crushed on an extruder and dried at 40 ° C for 7 hours to a residual moisture content of 8%. The resulting product has the form of granules. It is mixed with black tea and packaged, as in example 1. When brewing, the organoleptic and beneficial properties of the drink are the same as that of the drink obtained according to example 1.

Example 4

The method is carried out according to example 3, but the obtained granules are mixed with green tea in a ratio of 1: 4. When brewing, the organoleptic and beneficial properties of the drink are the same as that of the drink obtained according to example 2.

Literature

1. RF patent No. 2119752, A 23 F 3/00, 1998.

2. Dobrovolsky V.F., Logvinchuk T.M. Development of a rational technology for the production of tea drinks for general and therapeutic purposes based on non-traditional plant materials. On Sat “4th International Symposium“ New and Unconventional Plants and Prospects for Their Use ”, v.3 p. 444-452, 2001.

3. Ivanov Yu. “Encyclopedia of tea”. Ed. “Rusich”, 2001, p. 243-244.

4. Kononkov P.F., Gins V.K., Gins M.S. Amaranth is a promising culture of the 21st century. Moscow, Publishing House of Evgeny Fedorov, 1997.

Claims (1)

A method of obtaining a composition for a tea product containing tea and an amaranth-based herbal supplement, characterized in that amaranth leaves are used as a herbal supplement, while the raw leaves are cut into pieces of 0.5-1 cm ² , dried at a temperature of 40- 50 ° C for 3-4 hours, followed by grinding to a powder state or left in the air for 4-6 hours, followed by grinding on an extruder-type grinder and drying at a temperature of 40-50 ° C for 6-7 hours, the obtained vegetable the additive is mixed with black long leaf tea in a ratio of 2: 3, and with green long leaf tea in a ratio of 1: 4.