RussianPatents.com
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Phyto-tea composition. RU patent 2312509. |
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FIELD: food-processing industry. SUBSTANCE: phyto-tea composition contains plant base including hibiscus and senna, and aromatizer. Plant base additionally contains black elder or red elder berries and rose fruit. Hibiscus may be presented in composition in the form of petals, and/or flowers, and/or blossom truss, senna - in the form of leaves, and/or grass, rose fruit - in the form of cinnamon rose, dog rose, Dahurian rose, Scotch rose, May rose, ramanas rose, respectively, and aromatizer used in composition is natural or similar aromatizer. Components are used in predetermined ratio. Composition is made in the form of tablets or packed in boilable bags, or in the form of extruded granules. Composition made in the form of tablets or extruded granules additionally contains flavor and/or binding fillers. Such composition possesses properties facilitating in weight reduction, producing positive effect upon organism's immune system, and may serve as source of polyvitamins, and balanced tasty beverage-tea substitute used as everyday beverage. EFFECT: wider range of properties producing positive effect upon user's organism immune system, and improved quality of plant tea used as everyday beverage. 6 cl, 4 ex
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Method for producing of grass tea / 2273146 Method involves treating mixture of dog rose fruits and hibiscus flowers with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters, said gas circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, flow temperature is reduced to value below critical temperature value, with the result that earlier desorbed particles are absorbed by mixture particles. Pressure is then reduced to atmospheric pressure value. Resultant grass tea is brewed faster by at least 2 times. |
Method for producing of aromatized tea beverage / 2273145 Method involves treating mixture of black baikhovi tea, stevia leaves and immortelle flowers with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters, said gas circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 15-20 min. Thereafter, aromatizer "Peach" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. |
Method for producing of aromatized tea beverage / 2273144 Method involves treating mixture of black baikhovi tea, strawberry fruits, strawberry leaves, and papaya fruits with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters. Said gas is circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, aromatizer "Strawberry" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. |
Method for producing of grass tea / 2272417 Method involves treating mixture of mountain cranberry leaves and Jerusalem artichoke flowers with flow of non-polar gas, such as nitrous oxide or argon oxide, at above-critical temperature and pressure parameters, said gases circulating along closed contour at flow velocity exceeding hydraulic size of mixture particles, for 15-20 min; reducing flow temperature to the level below critical value to cause sorption of formerly desorbed substances by mixture particles; reducing pressure to atmospheric pressure value. Grass tea is brewed faster by at least 2 times. |
Method for making tea / 2259757 The present innovation deals with ways to prepare drinks, in particular, to the ways to make tea and could be applied in tea saloons, tea clubs and in homes, as well. The method deals with water extracting tea leaves in a teapot supplied with a cap. Water should be heated in the teapot with closed cap till the moment of acoustic sounds accompanied with appearance of vapor bubbles. Then about 0.06 ÷ 0.15 water volume should be poured out of the teapot into additional reservoir to heat the rest water volume up to 94 ÷ 99 C. After that one should pour water out of additional reservoir into teapot to heat the whole water volume up to 94 ÷ 99 C to start rotate the teapot to obtain a crater to introduce tea leaves into it. As a result, organoleptic properties of prepared tea should be improved by keeping and enhancing the aroma of prepared tea, also, rational usage of initial raw material - tea leaves - should be increased due to water saturation with oxygen. |
Method for making tea / 2259756 The present innovation deals with ways to prepare drinks, in particular, to the ways to make tea and could be applied in tea saloons, tea clubs and in homes, as well. The method deals with water extracting tea leaves in a teapot supplied with a cap due to brewing. Before water extraction of tea leaves a teapot should be heated due to filling it with water at 94 ÷ 99 C, which should be poured out of the teapot into additional reservoir and then , at least, into one cup and then again into additional reservoir. Water should be kept in the teapot, additional reservoir and in cups for 10 ÷ 50 sec. Extraction of tea leaves in the teapot should be performed with water at 94 ÷ 99 C, extract's brewing should be performed for 5 sec ÷ 5 min, moreover, during this process one should pour the teapot closed with a cap with water out of additional reservoir. As a result, organoleptic properties of the made tea are improved along with keeping and enhancing its aroma, also, rational usage of initial raw material - tea leaves - should be increased due to decreased heat losses. |
Tea / 2259755 The present innovation deals with composing tea of different sorts. The suggested tea contains the mixture of fermented and/or unfermented Indian tea and/or Ceylon tea and/or China tea and/or Japan tea and natural flavor aromatizing agents and/or those being identical to natural ingredients. This enables to obtain increased pectin content in water extract at simultaneous decreased sugars and protein content and stabilization of dissolved polyphenols. |
Tea / 2259754 The present innovation deals with composing tea of different sorts. The suggested tea contains the mixture of fermented Indian tea at tea leaves size up to 100 mm and fermented Ceylon tea at tea leaves size up to 100 mm and natural aromatizing agents at the following ratio of ingredients (%): Indian tea up to 85, Ceylon tea up to 85, natural aromatizing agents up to 10. This enables to obtain increased pectin content in water extract at simultaneous decreased sugars 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. |
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 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. |
Method for producing of composition for tea product / 2248714 Method involves using amaranth leaves as plant additive; cutting raw leaves into pieces of 0.5-1 cm2 size, drying at temperature of 40-500C for 3-4 hours, with following grinding to powdered state; or alternatively, leaving in air for 4-6 hours, with following grinding in extruder-type grinder and drying at temperature of 40-500C for 6-7 hours; mixing resultant plant additive with black baikhovi tea used in the ratio of 2:3 or with green baikhovi tea used in the ratio of 1:4. |
Method for producing of grass tea / 2249378 Method involves processing mixture comprising haw fruit, brier fruit, hibiscus flowers, bilberry leaves, mountain cranberry leaves and roots of pink rodiola with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 25-30 min; successively reducing pressure to atmospheric pressure value. |
Method for producing of grass tea / 2249379 Method involves processing mixture comprising bilberry leaves, mountain cranberry leaves and hibiscus flowers with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 15-20 min; successively reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. |
Method for producing of aromatized grass tea / 2249380 Method involves treating mixture comprising hibiscus flowers, senna leaves, strawflower and leaves of mountain cranberry with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles and said treatment process lasting for 15-20 min; successively providing following steps: introducing "Strawberry" aromatizer, reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. |
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. |
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