RU2444902C2 - Method for production of tea based dry mixture (versions) and composition for method implementation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to food industry. During the mixture production at the stage of blending one introduces water or a liquid natural flavouring agent ensuring wetting the mixture components, partial solution of additive ingredients and their subsequent gluing to tea leaves. The additive ingredient is represented by one component from the following list or any combination of such components: dried milk, dried cream, white chocolate pieces, caramel pieces. Another version of the method envisages placement of tea raw material, flavour-and-aroma additives and a liquid natural flavouring agent into the blending machine. One introduces into the mixture dried milk and/or dried cream based on vegetable raw material and stirs the components. The tea mixture composition includes the following components, wt %: tea leaf - 40-90, dried cream and/or dried milk based on vegetable raw material - 10-60, flavour-and-aroma additives represented by white chocolate pieces and/or caramel pieces - 0-6, "Cream" liquid flavouring agent - 1-3.

EFFECT: inventions group allows to produce a product homogenous in terms of composition, without stratification into light and heavy components in the process of transportation and storage.

10 cl

Description

Currently, dry mixes for the preparation of tea-based drinks are widely used. In addition to tea, such mixtures include flavoring and aromatic additives. Due to the various physical properties of the dry ingredients that make up the mixtures during their transportation and storage, as a rule, the mixtures are stratified into lighter and heavier components, which in turn leads to a heterogeneous composition of the mixtures. In retail sales, when a portion of a mixture is selected, weighed and packaged in a retail network to a specific consumer, the above effect leads to a different composition of the mixture, taken initially from the same batch from different end consumers. The same effect can occur when the mixture is packaged under production conditions in smaller containers, which was preceded by the stage of long-term storage and / or transportation without subsequent re-mixing of the entire mixture. Thus, there is a likelihood that the final product in its organoleptic properties will not fit into the accepted standard for this type of tea. There is also the possibility that when using mixtures enriched with vitamins and / or dietary supplements, there will be a mismatch in the content of these substances with the approved or approved for this type of mixture in each specific portion of the mixture. The content of some components, depending on their differences from other components of the mixture, can either exceed the established content or be almost completely absent, depending on the specific portion of the mixture. In addition to depending on the specific ingredients, mixtures are more susceptible to this effect, there may be mixtures undergoing long-term transportation and storage, as well as mixtures stored and transported in containers of significant size. Due to the need to significantly reduce (up to a complete exclusion) the probability of the manifestation of the above effect, as well as in connection with the development of new mixtures that include delamination-sensitive ingredients (milk powder or cream powder), a need arose for a new technology for preparing dry mixes tea-based, described below and which is the subject of this application.

The desired effect is achieved through the use of a liquid ingredient at the stage of blending the mixture, which provides wetting, depending on the additives, partial dissolution of the additive ingredients and their subsequent sticking (gluing) to the leaves of the tea leaf. As a liquid ingredient, depending on the particular type of mixture, a natural flavoring agent, water or any other substance that provides the above effect, taking into account the required organoleptic properties of the finished mixture, can be used. In the blending process, the remaining ingredients of the mixture are also introduced. As one of the options for implementing the method, the liquid ingredient may be introduced at the final stage of blending.

By natural flavoring is meant a flavoring, flavor part of which contains only natural flavoring substances.

In the process of testing the technology, liquid natural flavorings were used in the form of solutions, where the solvent is propylene glycol. It is also possible to use liquid natural flavors in the form of emulsions (emulsion).

Most preferred are natural liquid flavorings in the form of solutions.

The blend is made in accordance with the recipe, approved in the prescribed manner for each particular type of mixture.

Raw materials can be blended on a VAEM SL-38 mixing machine or similar equipment, it is also possible to use another machine for adding additives and / or flavors, equipped with special devices (nozzles) to more evenly distribute flavors and reduce the mixing time of the semi-finished and / or finished product .

Tea raw materials are introduced into the blending drum, then flavor additives and flavor are added. All components are mixed for 5-10 minutes. Milk, cream powder based on plant materials is introduced at the last stage, after the introduction of a liquid flavor. The final mixing of raw materials is from 15 to 25 minutes. The amount of flavoring is applied according to established recipes.

The finished blend is transferred to packaging.

In the process of testing the technological process, several variants of compositions for the preparation of tea-based mixtures were developed, in which the use of this technology provides a pronounced desired effect, which, however, does not exclude the achievement of a similar effect in mixtures of a different composition. The following ingredients were used to prepare the mixtures:

The bamboo leaf extract is a dry powder with a moisture content of not more than 7.0%, the content of biologically active substances - flavanoids - not less than 8%.

Verbena dry extract is a dry powder with a moisture content of not more than 5.0%, the content of biologically active substances - triterpene saponins - not less than 0.3%.

Soluble pearl powder is a dry pearl extract with a moisture content of not more than 10%, a calcium content of not less than 13%.

Dihydroquercetin is a dry crystalline powder with a mass fraction of moisture of not more than 0.5% isolated from Siberian larch.

Vitamin C is a food supplement antioxidant "Ascorbic acid crystalline food E300."

The development of enriched tea recipes was reduced to obtaining a product with good organoleptic characteristics and satisfying the daily need of the human body for the necessary substances from 10 to 50% of one cup of tea (3 g per 200 ml of water). In addition, combinations of supplements were compiled that complement each other and help the body absorb them better. This is dihydroquercetin + bamboo extract - an increase in antioxidant activity; dihydroquercetin + ascorbic acid is the best absorption of ascorbic acid by the body.

The following eight types of enriched tea of the Vitalitea series were first developed with this sample:

"SUPER AOKH - SHIPOVNIK"

Green tea with the addition of rose hips, tea rose petals, enriched with Siberian larch extract and ascorbic acid. 1 cup (200 ml) of this tea contains 6 mg of dihydroquercetin and 33 mg of vitamin C. The addition of ascorbic acid and dihydroquercetin helps to cope with daily worries and negative emotions accumulated during the day. The pleasant aroma of tea and astringent taste with a slight aftertaste of roses will give you a good mood and a boost of vitality for the whole day.

SUPER AOKH - APELSIN

Black tea with the addition of orange zest, strawberry leaves, enriched with Siberian larch extract and ascorbic acid. 1 cup (200 ml) of this tea contains 3 mg of dihydroquercetin and 9 mg of vitamin C. At the end of a busy day, a cup of this amazingly aromatic tea will give you a rich aroma and pleasant taste with a slight orange acidity, and also help relieve the nervous tension accumulated during the day and listen to the silence of nature.

"SUPER AOKH - BAMBUK"

Green tea with the addition of maple syrup oil, enriched with extracts of Siberian larch and bamboo. 1 cup (200 ml) of this tea contains 3 mg of dihydroquercetin. When brewing, an infusion of yellow-lemon color with an unusual combination of a pleasant aroma of maple syrup and astringent taste with a light sweetish aftertaste is obtained.

"SUPER AOKH - VERBENA"

Green tea with the addition of sage, peppermint oil and orange, enriched with extracts of Siberian larch and verbena. 1 cup (200 ml) of this tea contains 3 mg of dihydroquercetin. When brewing, an infusion of lemon yellow color with a pleasant aroma of mint with a hint of orange and a tart, pleasantly mint taste, with a delicate citrus aftertaste is obtained.

"SUPER Ca - PEARL"

Green tea with the addition of sunflower petals, blueberries and blackcurrant oil, enriched with pearl calcium. 1 cup (200 ml) of this tea contains 42 mg of calcium. When brewing, an infusion of bright yellow color with a pleasant floral aroma with a touch of black currant and tart, berry taste is obtained.

"SUPER" C "- Rose Hip"

Green tea with the addition of rose hips, blackcurrant berries, tea rose petals and ascorbic acid. 1 cup (200 ml) of this tea contains 12 mg of vitamin C. The addition of ascorbic acid supplements the beneficial properties of tea and helps maintain immunity and be always in shape. The pleasant, invigorating aroma of tea with a delicate shade of black currant and tart rich taste will give you a boost of energy for the whole day.

"SUPER" C "- Orange"

Black tea with the addition of orange peel, blueberries, strawberry leaves and ascorbic acid. 1 cup (200 ml) of this tea contains 5 mg of vitamin C. If you are tired of the bustle of the city, if you want to relieve accumulated fatigue and stress, then a cup of this aromatic tea in the evening will help combine relaxation and treatment. When brewing tea, a beautiful, bright infusion with a pleasant, light orange aroma and astringent, astringent taste with a slight acidity is obtained.

"SUPER" C "- Hibiscus"

A mixture of black and green tea with the addition of hibiscus flowers, calendula petals and ascorbic acid. 1 cup (200 ml) of this tea contains 15 mg of vitamin C. Ascorbic acid increases the beneficial properties of this tea. All these components help to slow down the aging process and preserve youth.

In the process of testing the implementation of the developed method for preparing mixtures, two variants of the application of the method of adding additives were used:

First way.

The introduction of dry additives

1. Tea raw materials and raw materials of plant origin (fruits, fruits, berries, herbs, etc.) are weighed and transferred to the blending drum of the VAEM SL-38 mixing machine or to other similar machines in the amount of 50 to 100 kg. The flavor is injected into the blending drum in quantities according to current recipes and providing distribution over the entire surface of the tea leaf, but in doses not exceeding those recommended by the flavor manufacturer. To achieve uniform saturation of the tea leaf and raw materials of plant origin with a flavor, they are mixed for 5-10 minutes at a rotational speed of the blending drum of 48-50 rpm.

2. The introduction of dry additives (for example, bamboo extract) on the flavored blend mixture is carried out at the last stage with the aim of uniform distribution of additives, maintaining their properties and obtaining a product with good organoleptic characteristics. After making dry additives blending mixture is stirred for 15-25 minutes.

The introduction of additives in the form of an aqueous solution

1. Tea raw materials and raw materials of plant origin (fruits, fruits, berries, herbs, etc.) are weighed and transferred to the blending drum of the VAEM SL-38 mixing machine or to other similar machines in the amount of 50 to 100 kg. Then they are mixed for 5-10 minutes at a rotational speed of the blending drum 48-50 rpm

2. The required amount of additives is added in the form of a solution by spraying on the blend mixture in the calculation: per 100 kg of blend 1-1.5 l of solution. The solution is prepared by mixing additives with drinking water at a temperature of 45-50 ° C, mix until the lumps are completely dissolved. The resulting solution by spraying with a special device (it is a container having a nozzle with a hole diameter of 1.5 mm, working under pressure) is applied to the blend and mixed for 15-20 minutes at a rotational speed of the blending drum of 48-50 rpm.

Mixture composition

Basic recipes are presented in separate documents.

An example of a basic recipe.

Tea drink with Mate-Latte cream is obtained in the following ratio of components:

mate tea drink 65.0% plant-based dry cream 27.0% pieces of white chocolate 3.0% caramel slices 3.0% liquid natural flavoring "Cream" 2.0%

As the compositions of the tea mixture for preparation by the method described in the proposed method, the following compositions were tested (in% by weight) of tea mixtures:

- tea leaf 40-90, dried cream and / or milk powder on a vegetable basis 10-60, flavorings in the form of pieces of white chocolate and / or pieces of caramel 0-6, liquid flavoring "Cream" 1-3.

- black tea 60-90, dried cream and / or milk powder on a vegetable basis 10-40, flavorings in the form of pieces of white chocolate and / or pieces of caramel 0-6, liquid flavoring "Cream" 1-3.

- green tea 60-90, dried cream and / or milk powder on a vegetable basis 10-40, flavorings in the form of pieces of white chocolate and / or pieces of caramel 0-6, liquid flavoring "Cream" 1-3.

- black tea 10-90, green tea 10-90, dry cream and / or plant-based milk powder 10-40, flavorings in the form of pieces of white chocolate and / or pieces of caramel 0-6, liquid flavoring "Cream" 1- 3.

- black tea 93–99, flavor additives (orange peel, blueberries, strawberry leaves) 1.5–6.5, ascorbic acid 0.18–0.5.

- green tea 93-99, flavor additives (rose hips, blackcurrant berries, rose petals) 1.5-6, ascorbic acid 0.18-0.5.

- green tea, loose packaged 10-97, black tea, loose packaged 10-97, flavorings (hibiscus flowers, calendula petals) 0.5-2.5, ascorbic acid 0.18-0.5.

- green tea 94-99, bamboo extract 0.5-2.5, maple syrup flavoring 1-3, dihydroquercetin 0.05-0.2.

- green tea 90-98, flavors (sunflower petals, blueberries) 1-2.5, soluble pearl powder 1-4, flavor "Black Currant" 0.5-3.

- green tea 95-99, flavoring additives (sage) 0.5-1.5, Verbena extract 0.26-1.3, Mint flavoring 0.1-1, Sweet Orange flavoring 0, 5-1, dihydroquercetin 0.05-0.2.

- green tea 94-99, flavor additives (rose hips, tea rose petals) 1-5, ascorbic acid 0.15-0.4, dihydroquercetin 0.05-0.2.

- black tea 93–99, flavor additives (orange zest, strawberry leaves) 1–6, ascorbic acid 0.15–0.2, dihydroquercetin 0.05–0.1.

Claims (10)

1. A method of producing a dry tea-based mixture, characterized in that at the blending stage of the mixture, a liquid ingredient is introduced into the mixture to wet the components of the mixture, partially dissolve the additive ingredients and then stick them to the leaves of the tea leaf, the additive ingredient being at least one component or any combination thereof from the following list: milk powder, dried cream, pieces of white chocolate, pieces of caramel. 2. The method according to claim 1, in which the liquid ingredient is water. 3. The method according to claim 1, in which the liquid ingredient is a liquid natural flavoring. 4. The method according to claim 3, in which the liquid natural flavor is a solution in which the solvent is propylene glycol. 5. The method according to claim 1, in which the liquid ingredient is introduced at the final stage of blending. 6. The method according to claim 1, in which the liquid ingredient is administered simultaneously with the remaining ingredients of the mixture. 7. A method of producing a dry tea-based mixture, characterized in that at the blending stage of the mixture, tea raw materials are introduced into the blending drum, then flavoring additives and a natural liquid flavoring; then all the components are mixed, after which milk powder and / or dried cream based on plant materials are introduced into the mixture; then carry out the final mixing of the raw materials. 8. The method according to claim 7, in which mixing after introducing a liquid flavor is carried out for a period of time from 5 to 10 minutes 9. The method according to claim 7, in which the final mixing of the raw materials is carried out over a period of time from 15 to 25 minutes 10. The composition of the tea mixture for preparation by the method described in claim 1, having the following composition in% by weight: tea leaf 40-90, dried cream and / or plant-based milk powder 10-60, flavorings in the form of pieces of white chocolate and / or pieces of caramel 0-6, liquid flavoring "Cream" 1-3.