RussianPatents.com
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Tea. RU patent 2292150. |
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FIELD: food processing industry, in particular tea product formulations. SUBSTANCE: claimed tea represents blend and contains fermented tea leave and bergamot flavoring. As fermented tea leave it contains Ceylon black tea, broken orange peko of BOP International standard are used and bergamot flavoring is used in form of pelletized or agglomerated powder with particle size of 0.2 mm or less in amount of 4-6 % based on tea mass. EFFECT: tea of increased organoleptic characteristics due to activation of main raw material potential abilities. 1 ex
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Tea product / 2260985 Black leaf tea is treated by standard method, but it has digestion features characteristic of tea treated by specialized thermal stabilization method. At least 5% of tea particles have perimeter of diameter circle of at least 1.6. |
Aromatized fruit cocktail / 2259752 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. |
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 aromatized tea beverage / 2249973 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, calendula flowers, fruits of pear and papaya trees 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 and sinking velocity of mixture particles, for 25-30 min, then one should successively add "Orange" 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 / 2249974 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, raspberry leaves and fruits of papaya trees 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 "Raspberry" 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 / 2249975 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, hibiscus and immortelle flowers, fruits of 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. |
Method for manufacturing aromatized tea beverage / 2249976 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, black currant leaves, fruits of black-fruit mountain ash and those of dogrose, hibiscus flowers, fruits of mountain ash and those of black currant 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 tea beverage / 2249977 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, wild strawberry leaves and fruits, fruits of papaya trees 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" 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 / 2249978 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, cranberry fruits and mountain cranberry leaves, fruits of papaya trees 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 "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. |
Method for manufacturing aromatized tea beverage / 2249979 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, orange peel and raisin 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 aromatized tea beverage / 2249980 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, fruits and leaves of pear trees 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 "Bergamot" 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 / 2249981 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, black currant leaves, hibiscus flowers, dogrose fruits, orange peel, burning nettle leaves and mountain ash 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 "Apple and 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 aromatized tea beverage / 2249982 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, calendula and hibiscus flowers, leaves of black currant, apples, fruits of papaya trees 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 "Pine strawberry" and "Black currant" 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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