TWM618252U - Coffee leaf tea curling structure with flavor adhesion layer - Google Patents

Abstract

The present model proposes a coffee leaf tea curling structure with a flavor adhesion layer, which comprises: a coffee leaf body; and a flavor adhesion layer laid on the lower surface of the coffee leaf body. Due to the flavor adhesion layer, the coffee leaf tea prepared according to the present invention can retain more of its flavor. In addition, due to the special manufacturing process, the novel coffee leaf tea curling structure with a flavor adhesion layer does not resemble the straight-out appearance of traditional coffee leaf tea. In addition to allowing the coffee leaf tea flavor to spread more easily, this type of type is used in packaging and transportation. It also saves space costs.

Description

Coffee leaf tea curling structure with flavor adhesion layer

The present invention relates to a coffee leaf tea curling structure, in particular to a coffee leaf tea curling structure with a flavor adhesion layer.

In addition to the fruit of the coffee tree can be used to make coffee beverages, its leaves can also be used to make tea. Coffee leaf tea has attracted the attention of the market in recent years, and the brewed coffee leaf tastes like black tea. Experiments have confirmed that coffee leaf tea contains mangiferin and chlorogenic acid, which has antioxidant and diabetes prevention functions. In Taiwan, alpine organic coffee leaves have been identified as containing more than 40 polyphenols; they are caffeine-free and contain extremely high antioxidants.

Coffee leaf tea is made in the same way as tea. From the beginning of leaf selection, after withering, fermenting, killing cyanide, rolling, supplementing fermentation and drying, the finished product can be packaged and sold. However, coffee leaves are leaf-shaped and have strong toughness. It is not easy to roll them into tea rolls, which will waste space when sub-packaged sales. In addition, the rich taste and aroma of coffee and tea made in accordance with the tea-making method cannot be effectively stored and diffused when drinking.

Therefore, in order to solve the above problems, the creator of the present invention proposes a novel coffee leaf tea curling structure with a flavor adhesion layer.

This paragraph of text extracts and compiles certain features of the new model. Other features will be revealed in subsequent paragraphs. Its purpose is to cover the spirit and scope of the additional patent application, various modifications and similar arrangements.

In order to solve the above problems, the present invention proposes a coffee leaf tea curling structure with a flavor adhesion layer, which comprises: a coffee leaf body; and a flavor adhesion layer laid on the lower surface of the coffee leaf body. Wherein, the coffee leaf body and the flavor adhesion layer are curled together to form a non-straight curled structure.

According to the present invention, the flavor adhesion layer material can be water-soluble edible glue.

Preferably, the water-soluble edible gum is gum arabic, sanxian gum, isinglass or alginate.

Preferably, the water-soluble edible gum is further mixed with natural edible flavors.

Preferably, the coffee leaf body has withered for more than 48 hours.

Preferably, the flavor adhesion layer is applied to the lower surface of the coffee leaf body before the coffee leaf body is withered.

Due to the flavor adhesion layer, the coffee leaf tea prepared according to the present invention can retain more of its flavor. In addition, due to the special manufacturing process, the novel coffee leaf tea curling structure with a flavor adhesion layer does not resemble the straight-out appearance of traditional coffee leaf tea. In addition to allowing the coffee leaf tea flavor to spread more easily, this type of type is used in packaging and transportation. It also saves space costs.

The present invention will be described in more detail by referring to the following embodiments.

Please refer to Figures 1 and 2. Figure 1 is a schematic side view of a coffee leaf tea curling structure 1 with a flavor adhesion layer according to an embodiment of the present invention when it is flattened. Figure 2 shows several coffee leaves with flavor adhesion layers. The appearance of the tea curl structure 1. The coffee leaf tea curling structure 1 with a flavor adhesion layer includes a coffee leaf body 10 and a flavor adhesion layer 20. The structure, appearance, and production method are described below.

The coffee leaf body 10 is a leaf generally used to make coffee leaf tea. After withering and drying, it is in a usable state. The coffee leaf body 10 removes most of the water and undergoes partial fermentation. For the convenience of description, the area of the coffee leaf body 10 is drawn with a scattered background. According to the present invention, the coffee leaf body 10 is preferably produced after more than 48 hours withering.

The flavor adhesion layer 20 is one of the innovations of the present invention. For the convenience of description, the area of the flavor adhesion layer 20 is drawn with a white background. The flavor adhesion layer 20 is laid on the lower surface of the coffee leaf body 10 to prevent the flavor in the coffee leaf body 10 from being lost during withering and drying. The thickness of the flavor adhesion layer 20 in FIG. 1 is only an example. In fact, it is very thin compared to the thickness of the coffee leaf body 10. The thickness of the flavor adhesion layer 20 is enlarged only to show the flavor adhesion layer 20. According to the present invention, the material of the flavor adhesion layer 20 is water-soluble edible glue, and it covers the lower surface of the coffee leaf body 10. In this embodiment, the water-soluble edible gum used is gum arabic. Gum Arabic has strong solubility but low viscosity and no peculiar smell. When the coffee leaf tea curling structure 1 with the flavor adhesion layer is brewed with hot water, the gum arabic will dissolve, and the flavor in the coffee leaf body 10 will be taken out. The gum arabic can be washed during the initial foaming without affecting the flavor. In practice, the water-soluble edible glue can also be sanxian glue, fish glue or alginate. If isinglass or alginate is used, the brewed tea will have a different "umami taste", which is another added flavor. If you want to add other different flavors, such as adding fruit flavors to coffee leaf tea, you can further mix natural flavors in the soluble edible gum for processing.

As shown in Fig. 2, in appearance, the coffee leaf body 10 of the coffee leaf tea curling structure 1 of the flavor adhesion layer curls together with the flavor adhesion layer 20 to form a non-straight curl structure. The appearance of the coffee leaf tea curl structure 1 of the flavor adhesion layer is close to a spherical or hemispherical shape, and some of the leaf stems are extended. This is different from traditional coffee leaf tea. The traditional coffee leaf tea does not curl and is straight. Of course, the coffee leaf tea curling structure 1 of the flavor adhesion layer can also have other curling forms, which are not limited by the present invention. The method for preparing the coffee leaf tea curl structure 1 of the novel flavor adhesion layer is described below.

First, fresh coffee leaves are taken as coffee leaves, and the flavor adhesion layer is smeared on the lower surface of the coffee leaves. Then, carry out the withering operation for more than 48 hours, and keep the temperature around 25 degrees in a ventilated and light room. After half of the withering operation, the coffee leaf body (including the flavor adhesion layer) is piled up. As the moisture of the coffee leaf body has been evaporated from the upper surface, the leaves also begin to ferment, so mixing and accumulation are added to the traditional withering. The coffee fronds reduce moisture and produce aroma, and then use the high temperature of the wok to fry the coffee fronds (about 30 minutes), so that the coffee fronds can be moderately soft and conducive to twisting and forming, and produce rich taste and aroma. Then, the coffee leaf body is twisted into a curly shape, forming a different appearance from traditional coffee leaf tea. It can also improve the aroma and taste of the coffee leaf body during the rolling process.

Although the present invention has been disclosed in the above embodiments, it is not intended to limit the present invention. Anyone with ordinary knowledge in the technical field can make some changes and modifications without departing from the spirit and scope of the present invention. Therefore, The scope of protection of this new model shall be subject to the scope of the attached patent application.

1: Coffee leaf tea curling structure with flavor adhesion layer 10: Coffee leaf body 20: Flavor adhesion layer

Fig. 1 is a schematic side view of a coffee leaf tea curling structure with a flavor adhesion layer according to an embodiment of the present invention when it is flattened, and Fig. 2 shows the appearance of several coffee leaf tea curling structures with a flavor adhesion layer.

1: Coffee leaf tea curling structure with flavor adhesion layer

10: Coffee leaf body

20: Flavor adhesion layer

Claims (6)

A coffee leaf tea curling structure with a flavor adhesion layer, comprising: A coffee leaf body; and A flavor adhesion layer is laid on the lower surface of the coffee leaf, Wherein, the coffee leaf body and the flavor adhesion layer are curled together to form a non-straight curled structure. According to the first item of the patent application, the coffee leaf tea curling structure with a flavor adhesion layer, wherein the flavor adhesion layer material is a water-soluble edible glue. According to the second item of the scope of patent application, the coffee leaf tea curling structure with a flavor adhesion layer, wherein the water-soluble edible gum is gum arabic, sanxian gum, isinglass or algin. As described in item 2 of the scope of patent application, the coffee leaf tea curling structure with a flavor adhesion layer, wherein the water-soluble edible glue is further mixed with natural edible flavors. According to the first item of the patent application, the coffee leaf tea curling structure with a flavor adhesion layer, wherein the coffee leaf body withers after more than 48 hours. The coffee leaf tea curling structure with a flavor adhesion layer as described in item 5 of the scope of patent application, wherein the flavor adhesion layer is applied to the lower surface of the coffee leaf body before the coffee leaf body is withered.

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