RussianPatents.com

Aromatized fruit cocktail. RU patent 2259752.

FIELD: food industry, tonic soft drinks, tea processing industry.

SUBSTANCE: the present innovation deals with preparing phytotea of different varieties. The suggested fruit cocktail contains parts of plants and a natural aromatizing agent. As parts of plants it contains dog rose fruit, hibiscus and sunflower petals, $$$ leaves, strawberry grassy parts, lemon, grapefruit, orange and apple fruit at the following ratio of ingredients: natural aromatizing agents - up to 10%, parts of plants - the rest. This enables to obtain composition rich in biologically active substances.

EFFECT: higher efficiency.

2 ex

 


 

IPC classes for russian patent Aromatized fruit cocktail. RU patent 2259752. (RU 2259752):

A23F3/14 - Tea preparations, e.g. using additives (flavouring A23F0003400000)
A23F3 - Tea; Tea substitutes; Preparations thereof
Another patents in same IPC classes:
Green aromatized tea / 2259751
The present innovation deals with composing tea of different sorts. The suggested green aromatized tea contains up to 90% China and/or Japan unfermented tea at tea leaves size up to 100 mm, at least, partially twisted, up to 10% additives of plant raw material and up to 10% natural aromatizing agents called flavor aromatic additives. This enables to obtain a drink being rich in biologically active substances at decreased pectin and protein content.
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.
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.
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.
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.
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.
Method for manufacturing tea beverage / 2249995
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, hawthorn 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 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.
Method for manufacturing tea beverage / 2249994
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, black currant and burning nettle leaves and 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 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.
Method for manufacturing tea beverage / 2249993
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, juniper fruits and 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 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.
Method for manufacturing tea beverage / 2249992
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, bilberry and stevia leaves and 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 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.
Green aromatized tea / 2259751
The present innovation deals with composing tea of different sorts. The suggested green aromatized tea contains up to 90% China and/or Japan unfermented tea at tea leaves size up to 100 mm, at least, partially twisted, up to 10% additives of plant raw material and up to 10% natural aromatizing agents called flavor aromatic additives. This enables to obtain a drink being rich in biologically active substances at decreased pectin and protein content.
Green aromatized tea / 2259751
The present innovation deals with composing tea of different sorts. The suggested green aromatized tea contains up to 90% China and/or Japan unfermented tea at tea leaves size up to 100 mm, at least, partially twisted, up to 10% additives of plant raw material and up to 10% natural aromatizing agents called flavor aromatic additives. This enables to obtain a drink being rich in biologically active substances at decreased pectin and protein content.
Plant tea / 2259055
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.
Plant tea / 2259055
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.
Tea preparing method Tea preparing method / 2259054
Method involves providing water extraction of tea leaves in tea pot having nose and cover, with water having temperature of 94-99°C being poured for filling the entire volume of tea pot and tea pot used having nose opening arranged at the level of tea pot neck cut; after filling tea pot with water, closing tea pot neck with cover equipped with portion for replacing part of water from tea pot; infusing extraction for time interval of from 5 s to 3.5 min.
Apparatus for controlling pressure of roller press Apparatus for controlling pressure of roller press / 2254240
Apparatus for controlling pressure under roller press piston has pressure sensor with electric output signal. Said sensor is connected with flexible pipeline disposed along perimeter between wooden pad and metal base of roller press and filled with liquid. Roller press is characterized in that pressure sensor is built into press, said sensor having hollow pipeline filled with liquid, hydraulic pressure sensor, stable voltage source, amplifier, standardizing converter and registering instrument.
Packed tea composition / 2253274
Claimed composition contains mixture from tea products of different kinds. Each tea product is placed into individual cell of, for example, two-cell tea bag. As tea products black, green, yellow, and red tea are used, and in each individual cell of two-cell tea bag two tea product kinds are placed. Tea bag cells are divided by thermal joint. In composition low-grade stock, secondary raw materials or fine fraction of tea products are used. In each cell with product 10-50 % of vegetable additive is introduced, for example: mint or goose tongue (Melissa officinalis) leaves; or sow-fit (Fragaria versa) or raspberry leaves and berries; or button tree (Lonicera) or jasmine flowers; or brier (Rosa), or hawthorn (Crataegus), or bergamot fruits and leaves. Each cell with product contains natural essential oil, for example mint, lemon, orange, button tree, jasmine, bergamot, vanilla, rose oil or composition thereof. One cell may contain vegetable additive and another one may contain essential oil.
Packed tea composition / 2253274
Claimed composition contains mixture from tea products of different kinds. Each tea product is placed into individual cell of, for example, two-cell tea bag. As tea products black, green, yellow, and red tea are used, and in each individual cell of two-cell tea bag two tea product kinds are placed. Tea bag cells are divided by thermal joint. In composition low-grade stock, secondary raw materials or fine fraction of tea products are used. In each cell with product 10-50 % of vegetable additive is introduced, for example: mint or goose tongue (Melissa officinalis) leaves; or sow-fit (Fragaria versa) or raspberry leaves and berries; or button tree (Lonicera) or jasmine flowers; or brier (Rosa), or hawthorn (Crataegus), or bergamot fruits and leaves. Each cell with product contains natural essential oil, for example mint, lemon, orange, button tree, jasmine, bergamot, vanilla, rose oil or composition thereof. One cell may contain vegetable additive and another one may contain essential oil.
Method for manufacturing aromatized herbal tea / 2250005
The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of hibiscus flowers, mountain cranberry and bilberry leaves, fruits of dogrose and wild strawberry 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 berry" 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.
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.
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.
© 2013-2014 Russian business network RussianPatents.com - Special Russian commercial information project for world wide. Foreign filing in English.