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Invention relates to food industry and may be used at tea factories of primary processing. Freshly plucked, hardened and/or coarse and/or second year tea leaves are washed, air-dried during 3-6 hours, loaded into the reservoir with 12% hydrogen peroxide and maintained in the solution during 3-6 hours. Raw material is cut, twisted and fermented during 2-4 hours at 24-26°C and relative air humidity equal to 96-97% in the process whereof raw material is sprayed with 0.1% potassium hydroxide solution 3-4 times. Then the product is dried and thermally treated in tightly closed boxes at 40-45°C during 4-6 hours, cooled and packed to produce the ready product. |
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Hardened, coarse and second year tea leaves are treated in a 5% culinary salt solution at the solution temperature equal to 20-22°C during 44-72 hours, depending on leaves coarseness, and washed. Then one performs raw material fixation (steaming) in a pseudofluidised layer apparatus during 16-18 minutes with the help of ultra-violet rays with simultaneous supply of acute water steam in 4 one minute's portions with 2 minutes' intervals at a temperature of 112-115°C under a pressure of 1.8-2.5 atm. Tea leaf is slightly dried till moisture content is equal to 61-62%, cut, twisted, maintained on trays during 60-120 minutes. Drying is performed at a temperature of 100-105°C till residual moisture content is equal to 3-5%. |
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Invention relates to food industry. Tea leaves are arranged on 0.05-0.2 m thick shelves in a layer, treated with an air flow heated to a temperature of 26-36°C with the shelves simultaneously heated to the same temperature. The shelves warming is performed using electric heaters of the following types: those made of textile, wire, non-woven materials or thermocable. |
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Tea substitute production method Invention relates to tea substitutes production technology. The method envisages usage of raw materials represented by prairie weed shoots, leaves and flowers that are milled, withered, fermented and dried. Fermentation is performed under the impact on the milled mass with pulse electromagnetic field with induction equal to 1 - 10 mT, treatment duration - 2-3 hours, the total fermentation duration - 4-6 hours. During fermentation, in the periods of pulse electromagnetic field rest, the milled prairie weed mass is sprayed 3-4 times with a preliminarily prepared enzymes enrichment liquid containing polyphenol oxidase and peroxydase. The enriching liquid is prepared by way of pouring milled mass of freshly plucked tea leaves (of chinensis species) with 28-30°C boiled water at a ratio of 1:6 with subsequent stirring during 5-6 minutes and filtration. |
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Beverage sweetened with rebaudioside a and sweetening quantity of rebaudioside d Beverages with a sweetener represent beverages ready to consumption. The sweetener includes rebaudioside A and a sweetening quantity of rebaudioside D. The coffee beverage contains a sweetener and a coffee flavouring agent chosen from the group including the following components: solid coffee particles, water extract of coffee and any their combinations; the said beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. The tea beverage with a sweetener contains a sweetener and at least one tea flavouring agent chosen from the group including the following components: solid tea particles, tea extract, a tea based flavouring agent and a mixture of any of them. The carbonated soda beverage contains a sweetener, carbonated water and at least one soda flavouring agent. The beverage with a sweetener having less than 5 calories per 8 ounces and containing water and a sweetener. The juice based beverage having an index less than 7° Br contains nearly 10 wt % of juice and a sweetener. The concentrate wherefrom one produces a beverage by way of mixing with water. |
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Astringency reduction in compositions containing phenolic compounds Invention relates to food industry, in particular, to application of at least one phospholipid for production of a composition containing phenol for the composition astringency reduction. |
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Invention relates to food industry, in particular, to methods for preparation of biologically active beverage. The method envisages growing of a tea fungus biomass (zooglea) in a nutritional medium represented by tea infusion with a sugar-containing product with subsequent incubation of culture liquid after zooglea removal. Tea fungus zooglea incubation is performed during (2…110) days; the produced culture liquid is incubated under aerobic conditions while stirred at a rate of 0.1…2 m/sec at a temperature of (12…40)°C during (40…80) hours. One produces a concentrate from the produced biologically active beverage in the process of the beverage evaporation. Evaporation is performed within the temperature range of 45°C…55°C till production of dry substances weight fraction equal to more than 60 wt %. |
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Biologically active biomaterial production method and biomaterial produced by said method Invention relates to food industry, in particular, to biomaterial production from by-products of production of an alcohol-free beverage based on tea fungus. The method for production of a biologically active biomaterial based on a natural composition is as follows: the composition is represented by tea fungus zooglea produced by way of incubation under aerobic conditions in a nutritional medium at room temperature during 14-160 days. The nutritional medium is represented by a sugar-containing product solution in tea infusion. Then zooglea is separated from the nutritional medium and dried at a temperature no more than 55°C till the weight fraction of the dry substances is equal to more than 70 wt %. |
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Consumer product for improvement of mental activity Invention is related to beverages. Proposed is a beverage capable to orally deliver to one 80 - 500 mg of theanine and 30 - 400 mg of caffeine. The beverage weight is less than 500 g. |
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Invention is related to tea production. According to the invention, the tea for weight loss contains L-carnitine and gamboge (Garcinia) in the form of fruits as well as meadow pine grass, nettle leaves, common dandelion roots and hibiscus flowers. According to the other version, the tea contains the same components and additionally - a flavouring agent, at the following components ratio, (wt %): meadow pine grass - 25-35, common dandelion roots - 25-35, hibiscus flowers -16-26, nettle leaves - 6-20, L- carnitine - 2-4, gamboge (Garcinia) fruits - 0.5-2.5, flavouring agent - up to 6. |
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Stevia leaves tea production method Invention relates to food industry. Twisted tender stevia leaves are air-dried, twisted and separated from coarse leaves and stems. The coarse leaves and stems are delivered for a second twisting process stage and a subsequent stage of fermentation during 45-50 minutes at parameters similar to the parameters of fermentation twisted tender leaves undergo. The raw material is milled, granulated and dried. Fermentation is performed in an electric field with nanosecond pulse electric field with output pulse voltage amplitude equal to 5.0-6.0 kV, pulse duration being 5-10 ns, pulse-repetition frequency being 450-500 MHz, treatment time lasting 1.0-1.5 minutes with subsequent rest period lasting 3.0-3.5 minutes, with alternating during 30-35 minutes. |
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Inventions group relates to food industry. Tea leaves are air-dried till moisture content is equal to 64-70%. The leaves are macerated by way of their passing through a rotary lobed machine wherein some of lobes are replaced with lobes invertedly reversed. Tea leaves leaving the rotary lobed machine are additionally cut by way of passing through a CTC-machine. The machine blade has 2-6 teeth per inch. Tea leaves are fermented and fire-dried for fermentation termination. Leaves are dried and sorted to produce black leafy tea. Black leafy tea has the appearance of orthodox leafy tea sized Broken Orange Pekoe or bigger. |
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Blooming sally leaves are sorted, milled, fermented and dried in two stages: at the first stage - at a temperature of 35-40°C during 1.5-2.5 hours and at the second stage - at a temperature of 50-55°C till relative moisture content of the ready product is equal to 8.5-9.5%. Blooming sally leaves are sorted. The tea beverage contains (wt %): tanning substances - no less than 10.0, polysaccharides - no less than 7.5, flavonoids - no less than 2.4, vitamin C - no less than 0.05, beta-carotene - no less than 0.0015. The tea beverage may contain 10 wt % of dry blooming sally flowers and up to 10 wt % of dry vegetal additives. |
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Beverage storage stability enhancement with complexes containing soluble ligand Beverage has pH equal to 2.5 - 7.5 and contains a drinking component and an effective quantity of cyclodextrin antibacterial complex containing cyclodextrin and an antibacterial substance able to form a complex with cyclodextrin; the antibacterial substance is present in the beverage an amount of at least nearly 10 - 1000 mg/l. The beverage placed into a sealed container is not spoiled by microorganisms during at least 16 weeks. |
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Method for production of tea with additives Invention relates to food industry. Tea and vegetal components are treated together. The vegetal raw material is represented by cherry leaves, black-currant leaves, nettle leaves, peppermint leaves, sage leaves, St.-John's wort herb, yarrow herb, tickseed herb and origanum herb at the preset ratio of the initial components, wt %. The vegetal raw material is dried using infrared drying at a temperature of 40-50°C during 60-90 minutes, moisture weight fraction being no more than 14%. The dried raw material is added to black beichao tea. The mixture is placed into the blending machine and stirred during 5-6 minutes, rotation frequency being 4-5 rpm. The ready product is pre-packed and packed. During pre-packing the product is not dusted and does not form fine suspension and sediment during brewing. |
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Tonic beverages production composition Invention relates to food industry, in particular, to manufacture of a composition produced of vegetal raw material and used for tonic beverages preparation. The composition contains vegetal raw material including 0.5-1.0% of highly purified dry beet pectin, 29.5-50% of green and black tea, 40-20% of wild-growing apples and/or pears and 30-29% of rosehips, bilberries and cornels. |
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Method for production of tea based dry mixture (versions) and composition for method implementation 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. |
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Beverage predecessor and method of its production Invention refers to beverage predecessor, method of its production, method of beverage production based on beverage predecessor and use of beverage predecessor for weight and\or body correction of a person. The beverage predecessor consists of tea material and food supplement. Weight ratio of tea material to food supplement is from 1:2 to 100:1. Tea material represents tea leaves and/or stalk which include at least 90 weight % of Camellia sinensis var. assamica material. Food supplement includes saccharide, salt, sweetener, protein, dry milk, food acid, aromatizer or their mixture. The beverage predecessor has mass from 0.5 to 5g and after contacting with 250 ml of water of 90°C within 2 minutes it allows receiving a beverage containing catechins to the amount of 0.05 to 2 weight % of the total beverage weight. The method of beverage predecessor production includes production of fresh tea leaves and/or stalks, their themal treatment, maceration in Rotorvane, CEC-treatment, sorting, combining with food supplement and package stages. |
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Invention is related to food industry and may be used in production of phytoteas. The phytotea composition includes (wt %) garden beet root crops - 30, dogrose leaves - 20, nettle leaves -20, parsley root crops - 15 and scorzonera root crops - 15. Nettle leaves are washed, dried and treated with pungent water steam at a temperature of 103-105°C during 1.5-3 minutes. Then they are preliminarily slightly dried till moisture content is 55-65% and cut into particles sized 4-6 mm. After cutting nettle leaves are dried till moisture content is 6-4%. Dogrose leaves are also treated with pungent water steam at the same mode as nettle leaves. Then they are cut into particles sized 4-6 mm and dried till moisture content is 4-6%. Scorzonera root crops are washed and dried at a temperature of 65-70°C till moisture content is 4%, then they are milled into particles sized 0.5-0.8 mm. Fresh garden beet root crops are washed, peeled, milled into pultaceous mass and mixed with the milled dogrose leaves and scorzonera root crops and placed into fomenters for 2.5-3 hours at a temperature of 38-42°C and relative air humidity of 88-90%. Parallel fresh parsley root crops are washed, milled into pultaceous mass; one adds milled nettle leaves to milled parsley root crops, stirs them and places them into fomenters for 2.5-3 hours at a temperature of 26-30°C and relative air humidity of 88-90%. Then the both masses are combined, stirred and left in a condition heated up to 65-70°C for 2-2.5 hours for maturation of the total mass. |
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Beverage sweetened with rebaudioside a Coffee beverage ready for consumption contains: a non-caloric sweetener containing: rebaudioside, erythrite, tagatose D and an additional sweetener chosen from: a protein sweetener such as thaumatin, monatin, brazzein and any their combinations. Additionally the coffee beverage composition contains Lo-Han-Go and any their combinations as well as a coffee flavouring agent chosen from the group containing: solid coffee particles, water extract of coffee and any their combinations; the beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. Additionally the beverage may contain a sweetener chosen from the group including: sugar, glucose-fructose syrup produced of corn and/or fruit (s) and any their combinations. Additionally the beverage may contain condensed milk or cream, cocoa, a preserving agent represented by ascorbic acid. The beverage may contain less than nearly 7.4% of dry substance and less than nearly 70 calories per 8 ounces. The beverage may contain a sweetening quantity of rebaudioside D. Additionally one proposes a concentrate wherefrom one produces by way of mixing with water a coffee beverage ready for consumption. |
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Invention is related to beverages. The tea-based beverage with total calorie content at least 17 kJ per 100 g contains water (at lest 85% of the total beverage weight), catechins;(C) (0.04 - 0.4% of the total beverage weight) and a non-caloric sweetener in a quantity sufficient for sweetness (S) of the non-caloric sweetener in terms of sucrose equivalent is at least 7% of the total beverage weight, with S value determined from the following expression: S=∑i Ri mi, where Ri is sweetness of the non-caloric sweetener in relation to an equivalent sucrose weight andsmisis the non-caloric sweetener quantity (% of the total beverage weight). The beverage specificity consists in it containing a non-caloric sweetener in a quantity meeting the condition: 34<(S/C)<115. |
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Biologically active dietary supplement "eramin" dietary supplement origitea® omolozheniye Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: mint leaves - 19.2, motherwort herb - 7.7, calendula flowers - 7.7, linden flowers - 19.2, hop cones - 15.4, coriander fruits - 15.4 and oat grains - 15,4. |
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Biologically active dietary supplement origitea® ochischeniye utro Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: nettle leaves - 7, mint leaves - 6, blooming sally leaves-14, birch leaves - 6, knot grass herb - 6, yarrow flowers - 6, calendula flowers -14, linden flowers- 3, rosehips - 7, coriander fruits - 11, haw berries -14 and oat grains - 6. |
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Biologically active dietary supplement "eramin" dietary supplement origitea® antistress Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: mint leaves - 15, sage leaves - 15, linden flowers - 31, knot grass herb -15, origanum herb - 3, corn silk - 8, valerian underground stems with roots - 3 and oat grains - 10. |
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Biologically active dietary supplement origitea® ochischeniye vecher Invention relates to food industry. The biologically active dietary supplement contains the following components, their ration being as below, wt.: birch leaves -14.3, nettle leaves - 2, camomile flowers - 10.2, calendula flowers - 10.2, corn silk - 6.1, tickseed herb - 10.2, yarrow herb - 20.4, St.-John's wort herb - 10.2, knot grass herb - 4.1 and oat grains - 8.2. |
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Tea extract production method and tea extract Method envisages production of cold infusion leaf of green tea leaf which is macerated and treated with tannase during a time period sufficient for leaf fermentation and generation of gallic acid and theaflavin. Fermentation is performed in presence of an oxygen-containing substrate in an amount sufficient for endogenous peroxidases activation; the produced fermented leaf is additionally dried to produce cold infusion tea leaf. Production of the said cold infusion tea leaf mixture with tea leaf not treated with tannase and the oxygen-containing substrate, tea leaves mixture extraction with water to produce a percolate containing dry tea substances, heating the produced percolate containing dry tea substances for production of a tea extract that may be used for production of a tea beverage ready for consumption and containing from 0.001 to 6 wt % of dry tea substances by way of dilution with water. This allows to produce storage stabile tea beverages ready for consumption. The tea beverages have excellent colour and taste characteristics and are produced of tea extract produced of cold infusion and standard tea leaf. |
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Product of green tea leaves and its production method Present invention relates to production of Camellia sinensis var. Assamica green tea wherein one infuses 2 g of tea leaf in 200 ml of water during 1.5 minutes at a temperature of 90°C to produce a beverage including catechins in an amount of 0.01-0.1 % of the beverage weight. Additionally the present invention relates to a method for production of a product of tea leaf wherein fresh var. assamica is macerated using a combination of a rotorvane and a biconical processor. |
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Phyto tea composition contains leaves of nettle, parsley, dogrose and scorzonera edible roots at a weight ratio of: nettle leaves - 30%, parsley leaves - 25%, dogrose leaves - 15%, scorzonera edible roots - 30%. |
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Beverage precursor and its production method Inventions group relates to a dried beverage precursor slab weighing at least 0.2 g and containing a vegetable extract chosen from a group consisting of dry substances of tea, coffee, cocoa, fruit and their mixtures and at least one inclusion which is insoluble in boiling water. The insoluble inclusion has a maximum linear dimension equal to at least 1 mm. The packed beverage precursor contains at least one beverage precursor slab. The beverage production method envisages production of the beverage precursor slab and contacting the slab or its part with an aqueous medium. The method for production of the dried beverage precursor slab envisages production of a water premix containing a vegetable extract, production of one or more inclusions which are insoluble in boiling water, combining one or more insoluble inclusions with the water premix to produce a mixture; drying the mixture and releasing the cohesive part of the mixture weighing at least 0.2 g to produce a slab. |
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Method for production of tea products enriched with theaflavins One provides for a method for production of a tea product enriched with theaflavins; the method involves a stage of tea raw material enzymic fermentation in the presence of added exogenic epicatechin. |
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Invention relates to tea beverages production. "Lofantovy" tea beverage contains (as one of the components) leaves of anise giant hyssop Lophantus anisatus Benth (plant introduced in Russia) - 50 wt % and Chinese green tea -50 wt %. Anise giant hyssop peculiarity is presence of the following components in the composition of this plant wt %: flavonoids - 6.9, caffeine - 0.06, phenolic substances - 11.6 as well as an essential oil in an amount of up to 0.5 of dry leaves weight. The tea beverage reduces arterial pressure, increases the organism immunity, normalises defecation, produces general tonic and immunostimulatory effect, excretes radionuclides, produces tonic effect on capillary and antioxidant effect on the human organism. Additionally the essential oil in the anise giant hyssop composition, successfully combining pleasant organoleptic properties, displays high antimycotic and antimicrobial activity. |
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Method for production of compressed tea or tea beverage (versions) 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. |
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Method for production of enriched tea or tea beverage (versions) 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 production of a jellylike composition of the enriching component with a medium and application of the composition on tea leaves; the method also includes their drying and cutting. The enriching component may be represented by vitamins, iodine, minerals and the enriching components medium may be represented by a jelly or a jellylike mass. |
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Phyto tea base contains Hindu lotus petals, blackberry leaves and green tea; Hindu lotus capsules and stems, blackberry flowers, Spanish licorice flowers and peppermint are added to the recipe at the following components ratio, wt %: blackberry leaves - 25.0, peppermint - 6.0, green tea -22.0, Hindu lotus capsules -20.0 Hindu lotus stems - 10.0, blackberry flowers -10.0, Spanish licorice flowers - 7.0. This allows to achieve the result which is improvement of quality of the food product the components whereof mutually increase each other's effect and accelerate absorption from the bowel ensuring organism bracing, bodyweight decrease, normalisation of the digestive system activity, moderate tonic and soothing, antiarrhythmic, hypoisotonic, anti-inflammatory effect. The composition recipe including no herbs that contain superpotent substances excludes overdose and requires no strict intake structure observation. |
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Invention relates to food industry. The phytotea composition consists of a vegetable base containing hibiscus (30-40% weight), senna (10-20% weight), buckthorn bark and apple skin at a weight ratio of 2:1 (25-35% weight), rosehips (15-25% weight), and a flavouring agent (0.1-10% weight). Hibiscus in the composition may be represented by petals and/or flowers, and/or inflorescences, senna - respectively by leaves and/or grass, rosehips may be of cinnamon rose, dog rose, Dahurian rose, Rosa acicularis, Rosa majales, hedge-row rose, the flavouring agent may be natural and/or identical to natural. The components are at a specified quantitative ratio. The composition is presented in the tablet form or packed in individual brewing bags or in the form of extruded granules. |
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Method for production of green tea Present invention relates to method for production of green tea with improved flavour. Method includes the following stages: provision of aromatic composition, containing E-2-hexenal and linalool in weight ratio of at least 0.7:1; and combination of aromatic composition with tea product. |
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Product prepared from powder-like or granulated material, and method of its production Method to produce powder-like or granulated product, in particular, food product, namely, product for brewing or boiling, such as coffee, tea, cocoa, chocolate, preparation for broth and others, including addition of liquid into specified portion of product. Besides, layer of material (12) is adhered onto appropriate surface (13) of specified product portion. |
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Tea-based sweetened beverage contains a tea component, a natural high-calorie sweetener in an amount of no less than 8% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.01 - 0.05% (weight) of the beverage. The tea component may be selected from the group including black tea, semi-fermented tea (oolong), green tea, white tea or a combination thereof. The beverage may additionally contain a non-caloric natural sweetener other than Lo Han Go as well as caffeine, one or more component(s) selected from the group including an acid, a colourant, a food flavouring agent, a carbonator, a mineral additive and an emulsifier. The tea-based sweetened beverage may contain sucrose by way of sweetener in an amount of at least 8% (weight). The tea-based sweetened beverage contains a tea component, a natural high-calorie sweetener in an amount of no less than 48% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.06 - 0.3% (weight) of the beverage. The full-strength tea-based sweetened beverage produced by way of diluting concentrate for production of beverages with water contains a tea component, a natural high-calorie sweetener in an amount of no less than 48% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.06 - 0.3% (weight) of the concentrate for production of beverages with water. |
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Herbal tea and method for its production Invention relates to herbal teas production technology. Among the tea ingredients are birch leaves - 70-55%, garden balm herb -15-25%, sugar beet roots - 15-20%. Birch leaves re treated with pungent water steam, chilled and milled. Garden balm herb is equally milled. Sugar beet roots are pressed till residual humidity is 35-45%, maintained in an autoclave during 40-50 minutes at a temperature of 105-110° and pressure of 1.5-2.0 atm. Then all the components are mixed and fermented during 2.0-2.5 at a temperature of 24-30°C and relative air humidity of 90-95%, granulated and dried till residual humidity is 6-8%. |
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Tea with enhanced antioxidant properties Tea with enhanced antioxidant properties containing at least one extract from the following group: mango leaves extract (Mangifera indica L.), honeysuckle flower extract (Lonicera caprifolium L.), balm extract (Melissa officinalis L.), rosemary extract (Rosmarinus officinalis L.), padma extract (Nelumbo nucifera Gaertn), verbena herb extract (Verbena officinalis L.), salvia root extract (Salvia officinalis L.), ginger hand extract (Zingiberis Ginger L.), larch-bark extract (Larix decidua) or any combination thereof. Their total concentration is not more than 5% of the weight of the finished dry product. The composition of each extract includes xanthones, polyphenolic acids, flavanoids, terpenoids, iridoids. All these modifications of initial properties of the tea are provided for without modification of the tea taste properties for the worse. |
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Composition of "stevia way" dietary food supplement Invention relates to food industry and can be used as dietary supplement for food intended to clean the organism. The dietary food supplement is represented by a dry mixture of milled drug raw materials. The mixture contains in wt %: stevia leaves 10-35, green tea leaves - 10-30, blackcurrant leaves - 10-30, meadow pine grass - 5-20, buckthorn bark - 10-50, fennel fruits 5-15 and natural flavours or nature-identical flavours ensuring a fruit-and-berry taste - 0.01-5.00. |
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Invention relates to herbal teas production technology. Birch leaves (70-80%) and melilot herb (30-20%) are used as raw material. Immediately before mixing, young dried birch leaves (procured in spring) are treated with pungent water steam at a temperature of 102-110°C during 1.5-3.5 minutes, forced cooled and milled; then they are mixed with fresh-cut melilot herb in a drum mixer during 12-15 minutes, fermented for 50-80 minutes, granulated and fermented again for 2.0-2.5 hours at a relative air humidity of 90-95% and a temperature of 30-35°C; then the mixture is dried to a residual moisture of 5-6%. |
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Improved tea production method Invention relates to a method of production of a leaf tea product. The method envisages the stages of fresh tea leaves provision; fresh tea leaves aroma extraction; fresh tea leaves drying for a leaf tea product obtainment. The aroma is extracted at least during partial fresh leaves drying in a low convection drier. |
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Grain tea production method envisages soaking wheat or barley grains in water in a container for 4-5 hours, maintenance in air medium, laying the grains in a thin layer on a grid surface for 19-20 hours. After that the procedures of soaking and maintenance are repeated twice for wheat grains and thrice for barley grains. Then the grains are dried till a 22-24% moisture content for 10-12 hours, temperature slowly rising from 40 to 80 °C. After drying the grains are fried; glume is separated from kernel; the grains are ground and mixed with a dry milk product and salt. For consumption the grain tea is infused with hot boiling water in an amount of no more than 15-20 times the weight of the product. |
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Invention relates to manufacturing products with increased biological activity. The phytotea additionally contains a filler represented by a sorbent and a flavouring agent with the dry component represented by buckwheat and/or rice husks; the phytotea components are taken at a certain ratio. |
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Method of a tea product preparation implemented as follows. One collects tea plant material including stem material and leaf material. Stem material is separated from leaf material to obtain a material with a high stem content. The separated material with a high stem content is fermented and dried to produce a tea product with a high stem content. The tea extract preparation method involves the following stages. Then the material with a high stem content is brewed to produce a tea extract. |
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Polyphenol containing composition and isomaltose preparation Invention refers to chemico-pharmaceutical industry and food industry, and relates preparation for human or animal using. It includes 0.1-10 wt % composition, containing polyphenol with at least 90 wt % of epigallocatechin gallate (EGCG), (counting on dry substance of composition containing polyphenol), and 30-80 wt % of isomaltulose for disguise of unwanted taste components, especially bitter substances in preparations, especially in preparations containing tea extract. |
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Tea extract soluble in cold water Tea product is suggested which is soluble in cold water and its production method. Method includes extraction of the material with water to produce tea extract and removal of tea leaves from the tea extract. The tea extract without tea leaves is then concentrated, the extract is cooled, tea cream is removed from the tea extract to produce tea cream fraction and decreamed tea fraction. After that the tea cream fraction is dissolved in water at 40-100°C foolwed by ultrafiltration causing formation of permeate and retentate and extraction of permeate. |
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Production method of reconstituted tea Invention relates to the technology of tea raw materials complex processing and is a method of reconstituted tea production method. For flavoured reconstituted tea production big nasturtium leaves are sequentially extracted by liquid carbon dioxide and drinking water with obtaining CO2-miscella and water extract. Tea production refuses are mixed with fluid carbon dioxide, they are extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated. The obtained miscellas are joined. The extraction cake is dissolved in water solution of edible acid. Calciferous or magnesium salt of carbonic acid and water extract of big nasturtium leaves is added to suspension. Then it is formed, dried till residual humidity 13-15%, cut, impregnated with the mixture of CO2-miscellas with simultaneous pressure boost. After that depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and its subliming with obtaining of end product are performed. |
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Production method of reconstituted tea Invention relates to the technology of tea raw materials complex processing and is a method of reconstituted tea production method. For flavoured reconstituted tea production alchemillae herba leaves are sequentially extracted by liquid carbon dioxide and drinking water with obtaining CO2-miscella and water extract. Tea production refuses are mixed with fluid carbon dioxide, they are extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated. The obtained miscellas are joined. The extraction cake is dissolved in water solution of edible acid. Calciferous or magnesium salt of carbonic acid and water extract of alchemillae herba leaves is added to suspension. Then it is formed, dried till residual humidity 13-15%, cut, impregnated with the mixture of CO2-miscellas with simultaneous pressure boost. After that depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and its subliming with obtaining of end product are performed. |
Another patent 2513331.