IPC classes for russian patent Plant tea (RU 2259055):
Another patents in same IPC classes:
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Method for manufacturing aromatized tea beverage / 2249999
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Method for manufacturing aromatized tea beverage / 2249998
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Method for manufacturing aromatized tea beverage / 2249997
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Method for manufacturing aromatized tea beverage / 2249990
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Method for manufacturing aromatized tea beverage / 2249985
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Method for manufacturing aromatized tea beverage / 2249984
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Method for manufacturing aromatized tea beverage / 2249983
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Method for manufacturing aromatized tea beverage / 2249982
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Method for manufacturing aromatized tea beverage / 2249981
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Method for manufacturing aromatized herbal tea / 2250005
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Method for manufacturing aromatized herbal tea / 2250004
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of hibiscus flowers and dogrose fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Cherry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well.
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Method for manufacturing aromatized herbal tea / 2250003
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of hibiscus flowers, bilberry and mountain cranberry leaves, fruits of black-fruit mountain ash should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Mountain cranberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well.
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Method for manufacturing herbal tea / 2250002
The present innovation deals with technology for manufacturing herbal teas. The mixture of hibiscus flowers, rosewort roots and dogrose fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively decrease temperature below critical one and reduce pressure up to atmospheric one. The obtained herbal tea is better for making being of more homogeneous composition, as well.
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Method for manufacturing herbal tea / 2250001
The present innovation deals with technology for manufacturing herbal teas. The mixture of hibiscus flowers and hawthorn fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively decrease temperature below critical one and reduce pressure up to atmospheric one. The obtained herbal tea is better for making being of more homogeneous composition, as well.
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Method for manufacturing tea beverage / 2250000
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea and stevia leaves should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well.
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Method for manufacturing aromatized tea beverage / 2249999
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, centaurea flowers, mountain ash fruits, calendula flowers and dogrose fruits should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Wild strawberry" and "Bergamot" aromatizing agents, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well.
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Method for manufacturing aromatized tea beverage / 2249998
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, cherry leaves and fruits, hibiscus flowers should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Cherry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well.
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Method for manufacturing aromatized tea beverage / 2249997
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea and orange peel should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Lemon" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well.
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Method for manufacturing tea beverage / 2249996
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea and stevia leaves should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 15-20 min, then one should decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well.
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Method for producing of tea substitute from cereals / 2245063
Method involves moistening barley grains to moisture content of 22-26%; conditioning for 5-12 hours; frying at temperature of 200-2200C for 2-3 min; shelling; grinding; introducing dry milk product and edible salt.
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FIELD: food processing industry, in particular soft tonic drink production.
SUBSTANCE: claimed plant tea consists plant parts and natural flavoring. As plant parts hibiscus petals, dogrose fruits or rooibos leaves, strawberry berries, Herba Millefolii flowers or ginseng, willow-herb flowers, ginger, elder berries, apple licks or Hypericum perforatum, Valeriana officinalis root, Chrysanthemum leucanthemum, bird cherry flowers or ilex paraguariensis, heath (Calluna vulgaris), pineapple licks, and Melissa officinalis are used, and as flavorings natural oils are used, wherein flavoring content is 10 %, and balance: plant parts.
EFFECT: beverage with increased vitamin C content.
5 ex
The invention relates to the field of food industry, in particular to the field of non-alcoholic soft drinks, and can be used in cooperatively industry in the preparation of various herbal tea varieties.
Although natural tea and is widely used tonic soft drink due to the content in tea leaf alkaloids including caffeine, yet for some people, tea is for various reasons unacceptable drink. In this case, to quench thirst, but also the elimination of the deficit of vitamins offered to drink the so-called phyto-teas - compositions containing parts of dried and fresh herbs and fruits or mixtures of fermented or non-fermented tea and parts of dried and fresh herbs and fruits.
Well-known brand of tea (EN 2163648, AND 23 F 3/34, 2001), contains green tea and hibiscus flowers.
Well-known brand of tea (EN 2019974, AND 23 F 3/30, 1994)containing a mixture of green tea and leaf acanthopanax, or kalopanax, or aralia, or Magnolia, or zamanihi, or ginseng or Siberian ginseng or Rhodiola or sterculia, or rhododendron, or grass Floor-Dolphins, flowers or roses, and/or roots of ginseng, or Eleutherococcus, or Rhaponticum carthamoides, or zamanihi, or aralia, or Rhodiola, and/or mixtures of leaves and roots of Siberian ginseng or ginseng or Rhodiola or zamanihi, or aralia, and/or mixtures of leaves and karabearakara, seaweed powder and herbs lemon balm, or leaves of rhododendron and Siberian ginseng, or bergenia leaves and roots and the roots of Rhodiola, or leaves of Siberian ginseng and fruits of sea-buckthorn berries, or roots of Rhodiola, of sea-buckthorn berries and herbs lemon balm, or BlackBerry leaves and roots of Eleutherococcus, or powder birch fungus and leaves of mistletoe, or grass water pepper and rose fruit, or leaves of Siberian ginseng and rose, or ginseng leaves and berries, and/or extract of schisandra fruit, or roots of aralia, or roots zamanihi, or roots of Rhodiola, or root, Siberian ginseng or ginseng root or leaves sterculia, or roots of Gender-Paly, or roots of leuzea, or leaves of rhododendron, or spotted deer antlers, or antlers of deer, or of the fruit of the papaya.
Also known tea (EN 2169480, AND 23 F 3/34, 2001), containing up to 90% of fine green tea, up to 30% of stevia and up to 50 plant materials (petals of hibiscus, and/or peppermint leaves and/or fruits and/or fruit of the hawthorn, and/or the herb St. John's wort, and/or chamomile flowers, and/or marjoram, and/or the herb thyme, and/or flowers of the hawthorn, and/or lime flowers, and/or leaf currant, and/or bilberry leaf, and/or sheet balm, and/or Jasmine flowers, and/or lemongrass, and/or Rhodiola rosea, and/or fennel, and/or bergenia, and/or grass lungwort, and/or the fruits of mountain ash, and/or grape leaf).
Known (patent RU 2162644 AND 2 F 3/34, 2001) composition of the herbal tea that contains hibiscus flowers and leaves caesii.
Known (patent RU 2163448 AND 23 F 3/34, 2001) composition of herbal tea containing parts of plants (fruit trees and hibiscus), and natural flavoring.
The technical problem to be solved by the present invention is to develop a composition flavored fruit cocktail with high organoleptic characteristics, rich in biologically active substances.
The technical result obtained by implementing the proposed invention is to provide a composition flavored fruit cocktail, to obtain the aqueous extract at a temperature of 70-75°With high content of vitamin C have almost the same content of tannin and essential oils, which determine the organoleptic characteristics of the produced drink that water extract obtained by boiling water.
To achieve the technical result of the proposed use of the composition containing the petals of hibiscus, rosehips or leaves Rooibos, strawberries, flowers, yarrow and natural flavouring or Oolong tea, ginseng, flowers, willow-herb, ginger, elderberry berries, Apple slices or tea Oolong, mountain St. John's wort, cat root, Popovic, flowers, cherry, or mate, Heather, slices of pineapple, strawberries, lemon balm, LEP is tough hibiscus and natural flavouring when the content of ingredients:
natural flavours to 10%
parts of plants rest.
As a natural flavorings predominantly use natural oils.
During the work it has been experimentally established mutual influence of the components of the proposed herbal tea on the extraction of water-soluble ingredients. Installed, in particular, that ascorbic acid has a peak discharge from the proposed compositions at a water temperature of about 75°and at the same temperature in a water extractor enters the amount of tannins and essential oils, which determines the organoleptic characteristics of the resulting drink.
Further, the proposed structure will be illustrated with examples of implementation.
| 1. The petals of hibiscus |
34% |
| hips |
16% |
| lemon fruit |
10% |
| fruits orange |
10% |
| fruits grapefruit |
10% |
| fruits apples |
5% |
| blackberries |
6% |
| natural cranberry flavor |
5% |
| natural raspberry flavoring |
4% |
| 2. Leaves Rooibos |
51% |
| Iago is s strawberry |
28% |
| flowers of yarrow |
19% |
| natural flavouring cream |
2% |
| 3. Tea Oolong |
43% |
| ginseng |
7% |
| flowers fireweed |
22% |
| ginger |
5% |
| the berries of the elder |
8% |
| slices of apples |
6% |
| natural flavour - |
|
| mint leaves and black currant (1:2) |
9% |
| 4. Tea Oolong |
44% |
| mountain St. John's wort |
22% |
| cat root |
7% |
| Popovic |
14% |
| flowers cherry |
8% |
| natural citrus flavoring |
5% |
| 5. Mate |
24% |
| Heather |
9% |
| the slices of pineapple |
17% |
| strawberries |
18% |
| lemon balm |
14% |
| the petals of hibiscus |
12% |
| natural strawberry flavoring |
6% |
It should be noted that only use specified in the first claim is Messi at the specified contents of the ingredients in all cases to achieve the specified technical result - getting in the aqueous extract at a temperature of 70-75°With high content of vitamin C have almost the same content of tannin and essential oils, which determine the organoleptic characteristics of the produced drink that water extract obtained by boiling water.
1. Herbal tea containing parts of plants and natural flavoring, characterized in that it contains as parts of plants: hibiscus petals, rosehip fruit, or leaves Rooibos, strawberries, flowers, yarrow, or ginseng, flowers, willow-herb, ginger, elderberry berries, Apple slices, or mountain St. John's wort, cat root, Popovic, flowers, cherry, or mate, Heather, slices of pineapple, lemon balm, Apple slices when the content of ingredients:
| natural flavors |
up to 10%. |
| parts of plants |
the rest of it. |
2. Herbal tea according to claim 1, characterized in that as a natural flavorings used natural oils.
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