RussianPatents.com
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Green tea composition. RU patent 2354124. |
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FIELD: food products. SUBSTANCE: green tea composition consists of unfermented tea product and plant ingredient. Cassia is used as plant ingredient in the amount of 20-30%. Composition contains the additives in quantity not more than 10%. Natural containing flavor materials and/or identical to natural flavour materials and/or plant components, they are based on are used as additives. Medicinal plant raw material, dried fruits, berries and their parts are used as natural containing flavour materials. Food organic acid is used as flavour. Composition consists of substances which influence and determine the colour of produced beverage. Composition consists of complex of mineral and/or organic additives and/or vitamins. The composition is presented as mixture of dry components or as tablets or as capsulas or is packed into individual bags made of filtered or cut material. Green tea, cassia and additives are presented as soluble dry substances of these components. EFFECT: beverage has losing weight qualities normal activity of digestive tract. 7 cl, 7 ex
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Composition in the form of particles for aromatizing food products, dehydrated composition of food product or beverage and method for manufacturing food product or beverage / 2279814 The suggested composition in the form of particles for aromatizing food products contains particles that have got a solid water-soluble matrix. Moreover, the mentioned matrix includes a physically captured aromatic composition that, in its turn, includes a volatile component-fragrance and a volatile organic carrier. Moreover, a volatile component-fragrance characterizes a product's fragrance and differs from natural essential oil, and a volatile organic carrier is in its liquid state at 25°C and atmospheric pressure and at vapor pressure of at least 0.01 mm mercury column at 25°C, boiling temperature ranged 25-250°C,, density being below 1.0 g/cu.cm at 25°C and solubility in water of not more that about 10% at 25°C. Dehydrated composition of food product or beverage that contains food ingredient and the above-mentioned composition in the form of particles for aromatizing food product provides fragrance ejection in the course of manufacturing this product. The method for obtaining dehydrated product deals with hydrating the above-mentioned composition at temperature of manufacturing a food product. The innovation enables to obtain good fragrance of the product under manufacturing without usage of natural essential oils obtained out of dehydrated food compositions. |
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. |
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 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 aromatized tea beverage / 2249990 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, black currant leaves, calendula flowers, apples, hibiscus flowers, orange peel 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 "Apple" 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. |
Method for manufacturing aromatized tea beverage / 2249985 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, baikhovi green tea, centaurea flowers, mountain cranberry leaves, calendula and hibiscus flowers, 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 "Mountain cranberry" and "Cream" 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 / 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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