Tea
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Tea / 2292150 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. |
 Tea product / 2260985Black 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. |
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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. |
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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. |
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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 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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
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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. |
FIELD: food processing industry, in particular tea product formulations.
SUBSTANCE: claimed tea represents blend and contains fermented tea leave and blueflag (Iris) family plant flavoring. As fermented tea leave it contains Ceylon black tea is used and flavoring is used in form of white freesia flavoring representing liquid solution with specific weight of 1.03-1.04 in amount of 0.8-12 % based on tea mass.
EFFECT: tea of increased organoleptic characteristics due to activation of main raw material potential abilities.
1 ex
The invention relates to the food industry and relates to compositions tea products.
The tea industry has many solutions on the biological enrichment of tea products, low-grade flavoring teas and a lot of work, aimed at maximizing the potential of the tea plant.
The proposed composition (blend) tea belongs to the intermediate direction of the work - namely, to maximize the extraction of hidden reserves tea plant using an auxiliary component, which is a vegetable flavor. However, in the proposed decision function flavor are not even secondary, but related, because the main purpose is to strengthen their own resources tea.
Famous tea containing a mixture of fermented tea leaves and additives. As the additives it contains various options for combinations of plant components or essential oils, or natural flavorings, or other (see U.S. Pat. RF 2259755, A 23 F 3/34, prior. 25.12.2001,, publ.. 10.09.2005). However, herbal supplements in their production during the drying process lose some of the flavor, natural oils over time also lose their active properties, resulting in the organoleptic properties of tea products of the same grade is not always the same.
It is known to use isawanya fragments of plants Iris Florentine family chastikovyh for flavoring tea (see Weaponsof. Scenting tea, Tbilisi, 1939, ed. Unicist, Makharadze-Anaseuli, p.10). In this case, we used the roots of plants to enhance the flavor of the tea. However, this source of information was mentioned only about the direction of work with this plant, along with other flavorings.
As you know, tea products are produced in accordance with the approved formulations. When formulation the goal is such a selection of tea raw material which ensures high-quality performance standard specific range.
In connection with the increase in the supply of imported tea raw materials, the emergence of new suppliers, the number of proposed formulations has increased sharply.
On the domestic market in large numbers are varieties of the international classification, taking into account the qualitative components of the collection, processing, and structure dimensions, etc. Is sufficiently well represented in the application WO 01/11979 or Pat. RF 2260985, And 23 F 3/14, prior. 21.07.2000, publ. 27.09.2005. In this patent are used in a particular grade loose leaf tea OP. 'OR large homogeneous twisted leaf with a high content of aromatic oils. He's going after the leaf Bud will be revealed in the sheet, therefore, contains almost no tips - uncovered kidney (see Y. Ivanov. Encyclopedia of tea, "Rusich", Smolensk, 2001, Tr-135). The kind of PR is tea osobennosti ORA, received recognition in the domestic market.
Known to work with this type of tea. In particular, the patent of the Russian Federation on "TEAS "the Crown of Russian Empire" No. 2132617, And 23 F 3/00, publ. 10.07.1999, provides for the production of blend osobochistogo tea with different types of tea products for optimal organoleptic characteristics.
In the practice are constantly working to improve the organoleptic properties and enrichment of modern varieties of tea. However, the main difficulty of the work is that loose leaf teas are tenacious, fragile, brittle. When the mixture in the drum badly crushed, therefore, as a rule, his mixing is carried out manually. Therefore, the solution blending in blending drum tea standard PRS is relevant and timely.
The closest in technical essence is a tea that is described in the book Weaponsof. Scenting tea, Tbilisi, 1939, ed. Unicist, Makharadze-Anaseuli, p.10).
The present invention is to improve organoleptic properties of tea by creating tea products of consistently high quality, giving maximum infusion in their active biochemical components to ensuring a harmonious taste and aroma.
The technical result, the attainment of which is directed to the invention, obtained by the fact that in tea, representing a blend of fermented tea leaves and flavoring family chastikovyh as fermented tea leaf contains Ceylon black tea, loose leaf, but fragrance family chastikovyh use as flavouring freesia white, which represent a liquid solution with a specific gravity of 1.03-1.04 million in the amount of 0.8-1.2%.
To solve this problem was analyzed and tested various flavors as on the nature of the origin and physico-chemical properties - alcoholic solutions of essential oils, oils, powders, etc.
It was found that the content of the main components that make up the natural aroma of tea, quite close is the composition of the plant freesia white.
Freesia (Freesia) type of plants - flowering bulbous plant. Family chastikovyh (iris) there are many varieties. It is medium size, with a height of 30-60 cm, the African plant of the family chastikovyh small globalwave have an elongated shape. Narrow sword-shaped leaves form a basal tuft. Fragrant usgovernment flowers of medium size with a diameter of 5-7 cm collected in loose unilateral racemes often curved at a right angle to a thin stalk.
Volatile compounds that define aromatic active principle comprise more than the 250 components, some of them are identified. In particular, determined the presence of benzaldehyde, eugenol, methyl salicylate, and others, who are also constituents of the aroma of fermented tea.
However, in addition to matching elements freesia white contains many original components defining its aromatics. It was found that if you follow certain amount of flavoring white freesia and use it with a very specific type of tea products, the components of the aroma of tea actually much worse, while the aromatics of white freesia is a slight, almost imperceptible and will only emphasize the flavor of the tea drink.
Thus, it was determined that for Ceylon black tea loose leaf (RR or RR) flavouring white freesia in the form of liquid solution with a specific gravity of 1.03-1.04 million in the amount of 0.8-1.2% allows to produce a product that is not actually scenting as such, and activation of the potential properties of tea. This is the art of blending.
Namely, using the fragrance in the form of liquid solution with a specific gravity of 1.03-1.04 million in the amount of 0.8-1.2%, and evenly feeding it to the surface kupiruemaya mass in the drum rotating at a minimum speed to avoid the formation of crumbs and debris, the problem of improving organic is opticheskih properties of the finished product.
Moreover, one should note that improving the organoleptic properties occurs due to the release of the potential reserves of the raw materials. The flavor of white freesia in this case brings new properties amplifier reserves tea, emphasizing the natural aromatics and lightly shading her. This is the technical result of the invention, i.e. qualitative and quantitative composition. The implementation of the composition illustrated by example.
EXAMPLE 1
Was a blend of Ceylon tea black osobochistogo, international standard 404 ORA (indexes Ceylon tea OPA indicate specific varieties containing different fractions of tea in the dry or green sort by generation of tea products, the size of these fractions and their nature (chips, stalks, dust, etc. in the amount of 99 kg and 1 kg fresh Freesia White L-138942" Swiss company Givaudan, representing a liquid solution with a specific gravity of 1.03-1.04 million in the amount of 0.8-1.2%.
Mixing tea held in blending drum, inside which are the blades. During the rotation of the drum, tea persipasi with the blades on the blade, is mixed. Over the entire surface presuposes mass is distributed flavouring white freesia. The rotation speed of the drum is determined in each case and dividuals. The falsely claim to be in any case the same is to simulate manual mixing on large canvases. That is, mixing gentle, flowing mass of air suspension. Obtained by blending the product gave infusion appreciated by tea tasters as a high-quality drink harmonious taste and aroma of traditional tea.
EXAMPLE 2
The blending was carried out similarly as described in example 1, except that the flavor was pre-mixed with 1 kg of tea ORA, and then flavored tea was mixed in a blending drum major (98 kg) mass of black tea.
Tea, representing a blend of fermented tea leaves and flavoring plants of the family chastikovyh, characterized in that the fermented tea leaf it contains Ceylon black tea, loose leaf, and flavoring plants of the family chastikovyh use as flavouring freesia white, which represent a liquid solution with a specific gravity of 1.03-1.04 million in the amount of 0.8-1.2% by weight of tea.