RU2421010C1 - Method for production of compressed tea or tea beverage (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to tea branch of food industry and may be used at tea factories in the period of transitional season as well as at specialised facilities of food industry integrated enterprises or at any small-scale productions. The method includes raw material preparation, an additive application on the raw material where the raw material is represented by milled or unmilled organs of plant. The raw material preparation includes removal from dust and other impurities, disinfections and conditioning to moisture content 18-90%; the additive applied on the raw material is represented by a jelly or jellylike mass; the raw material is compressed after the additive application on it. Vitamins and minerals may be included in the additive. The present method allows to produce tea or tea beverage which, in the process of brewing, effectively regulates release of the enriching components into the solution preserving its useful properties.

EFFECT: invention allows to effectively preserve taste and quality characteristics of tea or tea beverage and to ensure a high degree of delivery of vitamins, minerals (wherewith the tea or tea beverage is enriched) into the human organism.

16 cl; 3 ex_z

Description

The invention relates to the tea industry of the food industry and can be used in tea factories during the off-season, as well as in specialized workshops of food processing plants or any small industries.

The present invention is the creation of pressed tea or tea drink, which preserves all the taste and quality characteristics of unpressed tea. It is also an object of the present invention to provide pressed tea containing fortifying components, in particular vitamins and minerals.

With prolonged storage of tea, its spoilage occurs, which is associated with oxidative processes. The present invention allows to obtain tea, which can maintain its beneficial properties for a long storage time.

Vitamins in the human body play a big role. They are necessary for the normal course of almost all biochemical processes in our body. They provide the functions of the endocrine glands, that is, the production of hormones, increased mental and physical performance, support the body's resistance to the effects of adverse environmental factors (heat, cold, infection, intoxication).

Minerals are a source of micro and macro elements, stabilize biochemical and intercellular processes, play an irreplaceable role in many chemical transformations within the body.

Since often there is a shortage of these elements in the human body, especially in the autumn-winter-spring period, there is a need to create products that contain these elements while maintaining their taste characteristics. Such products may include teas and tea drinks.

In the production of tea or tea drinks enriched with these elements, there is a problem of their fixation on the processed raw materials and further release for entry into the human body. So, there is a need to fix vitamins and minerals to raw materials so that they can completely go into solution when brewing tea or a tea drink and do not remain on the used brewing material.

Thus, the technical result of the present invention is the effective preservation of the taste and quality characteristics of tea or tea drink, as well as a high degree of delivery to the human body of vitamins, minerals, which can be enriched in tea or tea drink.

A known method for the production of herbal tea, involving blending in a certain ratio of various medicinal plants (see RU 2142235, A23F 3/34), moreover, along with a sufficiently large number of plants there is the presence of senna, that is, cassia. This composition allows you to get a drink aimed at maintaining the tone of the body at a certain time of the day: morning, afternoon and evening.

Known methods for the production of various herbal teas and herbal teas, including various medicinal plants. The general orientation of the drinks obtained in this case is the preventive healing of the body, since almost any herbal remedy has one or another therapeutic property, as well as traditional tea drinks - black and green tea. The combination of means with specific properties allows you to get a specific focus.

A known method of preparing tea enriched with vitamin C using ripened tea leaves, comprising adding a carrier to the ascorbate mineral composition having vitamin C activity, applying the resulting mixture to tea leaves so that part of the mineral composition is absorbed by tea leaves, brewing the resulting leaves in hot water (WO 97/18720 05/29/1997, Shepard).

The closest analogue is a method for producing tableted tea, including obtaining powder from tea leaves, mixing the powder with sweeteners, antioxidants, flavors, fillers in certain doses, granulating, drying, adding a wetting agent and tableting (CN 1820615 from 08.23.2006, LI YANQIU) .

However, the methods known from the prior art, in particular the closest analogue, do not allow to obtain tea or tea drink, which when brewing effectively regulates the release of enriching components into the solution while maintaining its useful characteristics.

The task is achieved as follows.

According to a first embodiment of the present invention, there is provided a method for producing pressed tea or a tea beverage, comprising preparing a raw material, applying an additive to a raw material, where the raw material is ground or unmilled plant organs, preparing the raw material includes processing from dust and other inclusions, disinfection and bringing it to a moisture content of 18-90 %, and the additive applied to the raw material is a jelly or jelly-like mass, and after applying the additive to the raw material, it is pressed.

Shredded or unshredded plant organs can be a dried leaf, petioles, bushes, twigs, and the plant can be a tea plant, herbs, Hibiscus.

According to the present invention, the plant is selected from the group consisting of tea, feijua, rosehip, lemon, lime, kiwi, mint and its varieties, Alexandrian leaf, valerian, basel, calamus, scarlet, marshmallow, elecampane, oregano, buckthorn, mountain ash, raspberry, hawthorn , juniper, gooseberry, currant, willow, birch, pine shoots, oak leaf and bark, mulberry leaf and fruit, lemon leaf, apple tree leaf, pear leaf, thyme or aromatic, medicinal plants, trees, or shrubs that can positively affect both taste buds, and for improving organics ma man.

According to the present invention, jelly is obtained by dissolving a gelling agent in a food solvent. The gelling agent may be casein or its derivatives, starch or its derivatives, pectins or its derivatives, thickeners, emulsifiers, gelatin or its derivatives, and the food-grade solvent is acid, water, oil or mixtures thereof.

The final moisture content of the product after pressing is 4-18%.

According to a second embodiment of the present invention, there is provided a method for producing pressed tea or a tea beverage, comprising preparing a raw material, applying an additive to the raw material and pressing it, where the raw material is the crushed or unmilled plant organs. Preparation of raw materials includes processing from dust and other inclusions, disinfection and bringing to a moisture content of 18-90%, and the additive applied to the raw material is a solution of the additional component in jelly or jelly-like mass, where the amount of the additional component is 10 g or more, and the amount jelly or jelly-like mass is 0.5 kg or more.

Shredded or non-shredded plant organs can be dried leaves, petioles, bushes, twigs, bark and roots of plants, and a plant can be either a tea plant or grasses, for example Hibiscus, shrubs for example, currants or its fruit, trees, for example birch.

According to the present invention, jelly is obtained by dissolving a gelling agent in a food solvent. The gelling agent may be casein or its derivatives, starch or its derivatives, pectins or its derivatives, thickeners, emulsifiers, gelatin or its derivatives, and the food-grade solvent is acid, water, oil or mixtures thereof.

As an additional component, a complex of vitamins and minerals can act, in particular vitamins A, B, B1, B2, C, PP, and minerals: zinc, iodine, calcium, etc. In 100 g of jelly or jelly-like mass of the additional component may contain from about 0.01 mg to a dose that is not harmful to humans.

The final moisture content of the product after pressing is 4-18%.

The following examples and supporting data demonstrate the implementation of the present invention.

EXAMPLE 1

Raw materials are prepared by processing it from dust and other inclusions, disinfecting and bringing to a moisture content of 18-90%. As raw materials, crushed or unmilled leaves, petioles, bushes, twigs of a tea plant are used. An additive is obtained by dissolving casein in water to produce jelly, which is applied to the processed raw materials. After applying the additive to the raw material, it is pressed. The final moisture content of the product after pressing is 4-18%.

As additives, you can use flowers, for example Hibiscus, daisies, cornflower, sunflower petals, calendula. The claimed combination of features allows you to get tea or tea drink, which for a long time retains its useful and taste properties (table 1).

Table 1 Duration of storage, months (WO 97/18720) The closest analogue 6 The method of the present invention 24

EXAMPLE 2

Raw materials are prepared by processing it from dust and other inclusions, disinfecting and bringing to a moisture content of 18-90%. As raw materials, shredded or unshredded leaves, petioles, bushes, twigs of a tea plant are used. An additive is obtained by dissolving casein in water to obtain jelly, in which vitamins A, B, C, PP and a mineral containing zinc are applied as an additional component at a ratio of jelly to auxiliary component of 100: 0.01 per processed raw material. The additive is applied to the processed raw materials, which are subjected to pressing.

As additives, you can use Hibiscus flowers.

The claimed combination of features allows you to get tea or tea drink, which is enriched with vitamins and minerals and for a long time retains its useful and taste properties (table 2).

table 2 Loss of enrichment component,% (WO 97/18720) Duration of storage, months (CN 1820615) The closest analogue 45 6 The method of the present invention 5 24

EXAMPLE 3

Raw materials are prepared by processing it from dust and other inclusions, disinfecting and bringing to a moisture content of 18-90%. As a raw material, a mixture of shredded or unshredded leaves, petioles, bushes, twigs of a tea plant and Hibiscus flowers is used. An additive is obtained by dissolving casein in water to obtain jelly, in which vitamins A, B, C, PP and a mineral containing zinc are applied as an additional component at a ratio of jelly to auxiliary component of 100: 0.01 per processed raw material. The additive is applied to the processed raw materials, which are subjected to pressing.

The claimed combination of features allows you to get tea or tea drink, which is enriched with vitamins and minerals and for a long time retains its useful and taste properties (table 3).

Table 3 Loss of enrichment component,% (WO 97/18720) Duration of storage, months (CN 1820615) The closest analogue 45 6 The method of the present invention 6 thirty

In the present application disclosed the essence of the invention and the specialist in the art will be obvious possible options for the present invention, which also fall within the scope of this application.

Claims (16)

1. The method of producing pressed tea or tea drink, including preparing raw materials, applying additives to raw materials, characterized in that the raw materials are crushed or unmilled plant organs, preparation of raw materials includes processing from dust and other inclusions, disinfection and bringing to a moisture content of 18-90% and the additive applied to the raw material is a jelly or jelly-like mass, and after applying the additive to the raw material, it is pressed. 2. The method according to claim 1, where the unmilled organs of the plant are dried leaf, petioles, bushes, twigs, bark and roots. 3. The method according to claim 1, where the plant is selected from the group comprising tea, feijoa, rosehip, lemon, lime, kiwi, mint and its varieties, Alexandrian leaf, valerian, basil, calamus, aloe, marshmallow, elecampane, oregano, buckthorn , mountain ash, raspberries, hawthorn, juniper, gooseberries, currants, willow, birch, pine shoots, oak leaf and bark, mulberry leaf and fruit, lemon leaf, apple tree leaf, pear leaf, thyme or aromatic, medicinal plants, trees or shrubs, able to positively affect both taste buds and the healing of the human body. 4. The method according to claim 1, where the jelly is obtained by dissolving the gelling agent in a food solvent. 5. The method according to claim 4, where the gelling agent is selected from the group consisting of casein or its derivatives, starch or its derivatives, pectins or their derivatives, thickeners, emulsifiers, gelatin or its derivatives. 6. The method according to claim 4, where the food solvent is selected from the group comprising acid, water, oil, or mixtures thereof. 7. A method of producing pressed tea or tea beverage, including preparing raw materials, applying additives to raw materials and pressing them, characterized in that the raw materials are crushed or unmilled plant organs, preparation of raw materials includes processing from dust and other inclusions, disinfection and bringing to moisture 18 -90%, and the additive applied to the raw material is a solution of the additive component in jelly or jelly-like mass, where the amount of the additive component is 10 g or more, and the amount of jelly or jelly-like aces is 0.5 kg and over. 8. The method according to claim 7, where the shredded or unshredded organs of the plant are a dried leaf, a flower or parts thereof, petioles, bushes, twigs, bark and roots. 9. The method according to claim 7, where the plants are selected from the group comprising herbs, shrubs, trees. 10. The method according to claim 7, where the plant is tea, Hibiscus. 11. The method according to claim 7, where the jelly is obtained by dissolving the gelling substance in a food solvent. 12. The method according to claim 11, where the gelling agent is selected from the group consisting of casein or its derivatives, starch or its derivatives, pectins or its derivatives, thickeners, emulsifiers, gelatin or its derivatives. 13. The method according to claim 11, where the food solvent is selected from the group comprising acid, water, oils, or mixtures thereof. 14. The method according to claim 7, where the additional component is a complex of vitamins and minerals to a dose that is not harmful to humans. 15. The method according to item 12, where the complex of vitamins and minerals includes vitamins A, B1 and B2, C, PP, carotene, E, D, etc., as well as minerals containing zinc, selenium, iron, silver, calcium , sodium, manganese, fluorine, silicon, copper, magnesium, etc., necessary for human life and activity. 16. The method according to claim 7 or 14, where vitamins and minerals in 100 g of jelly or jelly-like mass contains from about 0.01 mg to a dose that is not harmful to humans.