RU2543143C2 - Phytotea production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves separate curing of leather bergenia, meadowsweet and yellow sweet clover enriched with selenium in the period of vegetation till moisture content is equal to 13-14%, the components mixing and drying at a temperature of 60-70°C till moisture content is equal to 9-10%. Mixing is performed at the following plants ratio, wt %: leather bergenia - 60-70, meadowsweet -10-20, yellow sweet clover enriched with selenium in the period of vegetation - 10-20.

EFFECT: biological value enhancement and phytotea antioxidant activity increase 4 times in comparison with phytotea that is not enriched with organically bound selenium; visually and in terms of infusion strength, phytotea is different from traditional classic tea; the infusion has a golden brown colour, honey aroma and an astringent taste; additionally, the invention allows to expand phytoteas range.

3 tbl, 6 ex

Description

The invention relates to the food industry, in particular the manufacture of a tea substitute from plant materials.

Herbal teas (from the Latin phyton - plant) related to tea drinks from plants are currently widely used as food products that possess not only organoleptic, but also healing properties, depending on the plants included in them.

It is known to manufacture a herbal tea (Patent RU 2003256, IPC A23F 3/34, publ. 11/30/93), including in a percentage ratio: meadowsweet 46-50, St. John's wort 7-15, catnip 15-20, elsgold 12-15, fermented berry 5 -8, mint 5-6, clary sage 3-5, jujube 2-5. Dried plant materials are crushed, mixed and packaged.

In general, the mixture based on the volcanic meadowsweet, which has anti-inflammatory properties, contains a relatively large number of components of the mixture, which complicates the technology of manufacturing herbal tea.

It is known to prepare a herbal tea composition (Patent RU 2172589, IPC A23F 3/34, publ. 08/27/2001), including 10 plant components, wt.%: Flowers of meadowsweet 3.65-4.45; odorous dill fruits 7.14-9.1; dandelion root 7.14-9.1; Leuzeum root 7.14-9.1; leaf of frankincense 14,28-18,2; large plantain leaf 14.28-18.2; rose hips 9,1-21,42; chamomile flowers pharmacy 7.14-9.1; grass hodgepodge hill 3.57-4.55. The components of the mixture have their own specific properties, modified during the preparation of the properties of all components of the mixture, namely taste, smell, color and healing properties. The mixture is prepared by grinding dried plant components, mixing in the indicated proportions and packing. The resulting herbal tea affects the improvement of metabolism in the body and weight correction.

It is known to prepare a herbal tea from plant material enriched in selenium (Chinese Patents CN101401605, CN 1810138, CN 1785027, CN 1484968, etc.). For example, according to patent CN 1484968, A23F 3/34, publ. 03/31/2004) a method for the production of herbal tea from the leaves of Chinese stewartia (camellia), enriched with selenium, involves spraying with an aqueous solution of the selenium compound of the leaves of Stewartia sinensis 2-10 days before harvesting, collecting leaves, making the herbal tea enriched with selenium from them. Herbal tea has the beneficial properties of both the plant itself and the properties attached to selenium: anti-oxidation, increased immunity, the prevention of cancer and a number of others.

Closest to the proposed method is the production of a substitute for tea from plant leaves (Patent Particle Board 5U 1836822 A3, IPC A23F 3/34, publ. 04.04.91). The method consists in withering separately the leaves of the frangipani and the inflorescences of the meadowsweet, chopping each of them, mixing, drying. In this case, the components of the mixture are taken in the following weight ratio: frankincense 80-90% and meadowsweet 20-10%. Thermal drying of the mixture is carried out to a moisture content of 9-10%.

Tea made in the described way has good taste and healing properties, mainly anti-inflammatory. However, the spectrum of its action has a low biological activity.

The objective of the proposed method for the production of herbal tea is to expand the assortment of herbal teas with enhanced healing properties by introducing a component enriched with selenium in organic form and subsequent cross-fermentation of all components of the mixture, which allows to obtain a new tea bouquet with enhanced healing properties.

The problem is solved by the proposed method for the production of herbal tea from the plants of frankincense and meadowsweet by withering each plant separately, grinding, preparing the mixture and drying, characterized in that it is additionally introduced medicinal sweet clover enriched with organic selenium during the growing season, while the components of the mixture are taken in the following ratio, wt.%:

frankincense 60-70,

meadowsweet 10-20,

medicinal melilot, enriched with organic selenium 10-20.

Medicinal melilot (Melilotus officinalis), which contains a complex of unique biologically active substances: coumarin and its derivatives, melilotonic compounds, tanning and resinous substances, essential oils, flavonoids, protein, choline, tannin and a number of other substances, was chosen for introduction into the composition of tea. He is an excellent honey plant that gives tea with a honey flavor. Melilotus officinalis is used in official medicine in drugs to normalize blood pressure, peripheral blood supply and treat a number of other diseases. And clover is used in folk medicine to treat a wide range of diseases.

The healing properties of medicinal sweet clover significantly increase due to its enrichment during agricultural activities with organic selenium (selenmethionine), which refers to essential trace elements that increase the protective properties of the human body in modern environmentally unfavorable conditions.

Melilotus officinalis is selected for cumulative enrichment with selenium, because It is the most effective natural concentrator of selenium in organic form - selenmethionine.

The clover was enriched with medicinal selenium by watering with an aqueous solution of selenium salt - sodium selenite in a concentration of 0.5 to 2.1 mg / dm ² during the growing season in the phase of the beginning of flowering under the root of the plant. After the introduction of sodium selenite, the plot was abundantly watered. The collection was carried out 11 days after the full color set and at the beginning of the formation of the fruit. According to the analysis by this time, selenium in plants in organic form (selenmethionine) amounted to 35% (in the composition of proteins and soluble amino acids) of the introduced sodium selenite.

Selenmethionine is the most digestible form of organically bound selenium by humans, which is necessary to protect the body from free radicals and prevent the damaging effects of lipid peroxidation reactions (LPO).

The presence of selenmethionine in tea leads to improved metabolism, increased immunity and body resistance to various diseases, including cancer.

When drying a mixture of a new composition by heating to 60-70 ° C for 4-6 hours in a confined space, semi-dry fermentation of the components of the mixture occurs. Moreover, the component containing organic selenium serves as a fermentation catalyst, which has a significant effect on the organoleptic qualities of tea - specific taste, smell and color, and on the biological activity of the resulting product, which strengthens the human immune system when consumed.

Harvested plant raw materials: the overwintered black leaves of the frangipani, inflorescences, and the grass of the common meadowsweet and the herb of the sweet clover, enriched with selenium irrigation during the growing season, are separately rinsed in cold water, dried in the sun to a residual moisture content of 13-14%. Then the components are mixed in a mass ratio (60-70): (20-10) :( 20-10) and the mixture is heated to 60-70 ° C for 4-6 hours in a confined space where the components are mutually fermented and dried mixture to an air-dry state of moisture of 9-10%.

The fermentation process is characterized by the following processes. In the aerial part of the meadowsweet (grass and inflorescences) contains oil, a large amount of tannins and ascorbic acid, carotene, anthocyanin and flavonoids, phytoncides. When mixing and co-drying with heating, the volatiles of the cellular juice of the leaves of the frangipani interact with the volatiles of the herb meadowsweet herb and the sweet clover grass, and with the participation of selenmethionine as a catalyst, they interact with atmospheric oxygen, and the taste turns into a slightly astringent honey with a touch of coumarin medicinal sweet clover . A particularly good combination of aroma and taste is due to the result of the interaction of organic compounds, vitamins, organic acids, glycosides contained in the cell sap of the leaves of the frangipani and the grass of the meadowsweet. Selenmethionine in this process does not affect taste, but is a catalyst for the process.

The developed phytotea is characterized by a honey aroma and slightly astringent taste, it contains the healing, nutritional properties of winter sweet frangipani, and herbs and inflorescences of common meadowsweet, and Melilot officinalis, significantly enhanced by the presence of selenmethionine in medicinal melilot.

In appearance and strength of the infusion (the fortress is above average, the color is golden brown), herbal tea does not differ from ordinary tea, has a moderately astringent taste. At the same time, phytotea, produced from the leaves of the frangipani winterwort, flowers and herbs of the meadowsweet of the broadleaf and medicinal clover, additionally contains vitamins A, C and other nutritionally valuable substances, as well as organic selenium.

The inventive method of production of a tea substitute is as follows:

The collected overwintered leaves of the frangipani are rinsed from dust and needles in cold water, then previously wilted in the sun. To dry in the sun, the raw materials are laid out on bedding in a dry place with a layer of 2-3 cm.For more uniform drying, the raw materials should be turned over several times a day, wilted leaves of frangipani with a moisture content of 13-14% are sorted and crushed. Sorting is carried out in order to remove various impurities - extraneous plants captured by chance, increased impurities of unnecessary parts of plants, darkened leaves, high levels of organic and mineral impurities, high fineness. Sorting is carried out manually or using elementary devices. Excessively ground parts and mineral impurities are removed by passing through sieves with wire or punching mesh with holes with a diameter of 3 mm. Impurities of parts of plants and extraneous organic impurities are removed by processing on tables or on the floor, sprinkling the leaves of incense on a canopy from canvas or burlap. Then the sorted raw materials are crushed to a size of 5 mm through a sieve on a mill with rollers or in a mill.

The collected grass of the meadowsweet - inflorescences, leaves and stems, is dried by shadow air drying in air or indoors to a moisture content of 13-14%. With this drying, the natural color of the stems, leaves and flowers is well preserved. The dried grass of the meadowsweet is sorted and crushed to a sieve passage of 4 mm in a crusher with rolls or in a mill.

The grass of medicinal sweet clover, enriched with selenmethionine, is dried by shadow air drying in air or in closed rooms to a moisture content of 13-14%. With this drying, the natural color of the stems, leaves and flowers is well preserved. The dried grass is sorted and ground to a sieve size of 4 mm in a crusher with rolls or in a mill. Then, the crushed wilted leaves of the coniferous overwintered frankincense are mixed with the crushed dried grass of the common meadowsweet, Melilotus officinalis and mixed thoroughly. The resulting mixture is subjected to heating in a confined space and subsequent drying to an importance of 9-10%. Drying is carried out by artificial heating - thermal drying. During thermal drying in special dryers, the temperature is regulated from 60 to 70 degrees C and the drying process is faster than with air drying with the formation of new compounds that improve the properties of the product.

The dried mixture is packaged. The inventive method of production of a tea substitute has been tested. For experimental verification of the proposed method, several formulations of the resulting product were prepared, which showed the results of increasing the beneficial properties of the proposed herbal tea.

Example 1. 70 kg of overwintered leaves of frangipani. rinsed from dust and needles in cold water, then previously dried in the sun to remove external moisture and having a moisture content of 13-14%, sorted, subjected to grinding. For withering in the sun, spread out on bedding in a dry place with a layer of 2-3 cm. For more uniform withering, turn over several times a day wilted to a moisture content of 13-14%. The leaves of the frangipani are subjected to sorting and grinding. In the presence of a visible impurity of small particles, before grinding, sift on a sieve with a hole diameter of 3 mm. Sorting is carried out before grinding in order to remove various impurities, manually or using elementary devices. After sorting, before grinding, dust and excessively fine particles are screened on a 3 mm sieve. Then the sorted raw materials are crushed to a size of 5 mm through a sieve on a crusher with rolls or a mill. At the same time, it is crushed on a crusher with rolls or a mill to a size of 4 mm of sieve passing through sieves of 20 kg of common grassland grass - inflorescences, leaves and stems, dried in the shade to a moisture content of 13-14%, and 10 kg of medicinal sweet clover enriched with selenmethionine. The obtained dried plant raw materials are mixed and subjected to heat treatment. Heat treatment is carried out to 60-70 ° C for 4-6 hours in a confined space and the mixture is dried to an air-dry state with a moisture content of 9-10%. Drying and cross-fermentation processes occur. The dried mixture is packaged in bags of 7 kg.

Other examples performed similarly to the first are shown in table 1.

Technical result

In addition, it was experimentally established that a new combination of herbal tea components and a method for their processing can significantly increase the content of organically assimilable selenium and antioxidant activity.

In the manufacture of herbal tea, the biologically active substances (BAS) of the sweet clover, especially various organo-selenium compounds, are more effectively extracted from the cell walls of the clover and interact with the BAS of frankincense and meadowsweet. In the process of air drying of the raw material, the cell walls within the raw material are gradually thinning. Further joint drying at a temperature of no higher than 70 ° C contributes to the gradual destruction of cell walls and, thanks to the tight compression of raw materials in a confined space, the penetration of plant vapors and juices, which are concentrates of various biologically active substances, including essential oils, into each other. Essentially, there is extraction with cell sap.

In addition to extraction, due to cell sap, a gradual fermentation of the components of herbal tea occurs. The biologically active substances of the plants themselves act as enzymes for fermentation, which significantly affects the taste properties of this product, because “sharp” hydrolytic processes do not occur. In addition, this type of fermentation does not leave behind a variety of "fragmentation" interaction products, which can often be harmful to the human body.

But the main advantage and novelty of this herbal tea is that when comparing the contents of organic selenium in unenriched and enriched sweet clover (samples were taken from a batch enriched according to the technology from patent RU 2340152), as well as extracts of herbal teas based on them, prepared according to the technology of this application , the selenium content in herbal tea with enriched sweet clover is significantly higher (almost twice) than in simply enriched sweet clover (table 2). In addition, the antioxidant activity of herbal tea with enriched sweet clover is almost 4 times higher than the extract of one clover and herbal tea with unenriched sweet clover (table 3). Perhaps this is due to the fact that, during fermentation with cell juice, selenium, which is found in enriched sweet clover, forms completely different compounds with the biologically active substances of incense and meadowsweet, which just increase antioxidant activity (AOA). In addition, selenium is synergistic with flavonoids and vitamin C, which are rich in frankincense leaf and grass meadowsweet, especially flowers, and an increase in the properties of herbal tea occurs. And also such a joint gradual withering makes it possible for essential oils from the flowers of clover and meadowsweet to “soak” the entire volume of herbal tea.

The invention allows to obtain herbal tea of a new plant composition with good flavor and high biological value, as well as expand the range of herbal teas.

Claims (1)

A method for the production of herbal tea from the plants of frankincense thicket and meadowsweet, including withering each plant separately, grinding, preparing the mixture and heat drying, characterized in that they additionally introduce medicinal sweet clover enriched with organic selenium during the growing season, and plant components are taken in the following proportions, masses .%:
frankincense 60-70 meadowsweet 10-20 Melilotus officinalis, enriched with organic selenium 10-20