Preparation method of reconstituted tea. RU patent 2363168.

FIELD: food industry.

SUBSTANCE: black currant fruits are sequentially extracted with non-polar liquified gas and drinking water with subsequent obtaining corresponding extracts. Tea preparation waste is mixed with liquid carbon dioxide, extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated; the latter is suspended in water solution of edible acid; carbonic acid calcium and magnesium salt and water extract of black currant fruits are entered into suspension It is followed by moulding, drying to residual humidity 13-15%, cutting, impregnating with gas-liquid extract of black currant fruits and preliminary separated miscella with simultaneous pressure boost, depressurisation to atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and subliming it with obtaining end product.

EFFECT: obtaining a new product in form of reconstituted flavoured tea form tea production waste with the fullest usage of mentioned waste.

IPC classes for russian patent Preparation method of reconstituted tea. RU patent 2363168. (RU 2363168):

A23F3 - Tea; Tea substitutes; Preparations thereof

Another patents in same IPC classes:

Preparation method of reconstituted tea / 2363167
Leaves of catmint are sequentially extracted with non-polar liquified gas and drinking water with subsequent obtaining corresponding extracts. Tea preparation waste is mixed with liquid carbon dioxide, extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated; the latter is suspended in water solution of edible acid; carbonic acid calcium and magnesium salt and water extract of catmint leaves are entered into suspension, moulded, dried to residual humidity 13-15%. It is followed by cutting, impregnating with gas-liquid extract of catmint leaves and preliminary separated miscella with simultaneous pressure boost, depressurisation to atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and subliming it with obtaining end product.

Production method of flavoured tea / 2362310
Preparation of a new product in form of flavoured reconstituted tea comprises sequentially extracting blossoms of garden angelica with non-polar liquified gas and drinking water to obtaining corresponding extracts. Tea preparation waste is mixed with liquid carbon dioxide, extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated; the latter is suspended in water solution of edible acid; carbonic acid calcium and magnesium salt and liquid extract of garden angelica blossoms are entered into suspension. It is followed by moulding, drying till residual humidity 13-15%, cutting, impregnating with gas-liquid extract of garden angelica blossoms and preliminary separated miscella with simultaneous pressure boost, depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and subliming it with obtaining of end product.

Production method of flavoured tea / 2362309
Preparation of a new product in form of flavoured reconstituted tea comprises sequentially extracting blossoms of cowslip with non-polar liquified gas and drinking water with subsequent obtaining corresponding extracts. Tea preparation waste is mixed with liquid carbon dioxide, extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated; the latter is suspended in water solution of edible acid; carbonic acid calcium and magnesium salt and liquid extract of cowslip blossoms are entered into suspension. It is followed by moulding, drying till residual humidity 13-15%, cutting, impregnating with gas-liquid extract of cowslip blossoms and preliminary separated miscella with simultaneous pressure boost, depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and subliming it with obtaining of end product.

Preparation method of reconstituted tea / 2362308
Preparation of a new product in form of flavoured reconstituted tea comprises sequentially extracting blossoms of black locust with non-polar liquified gas and drinking water with subsequent obtaining corresponding extracts. Tea preparation waste is mixed with liquid carbon dioxide, extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure, at extraction temperature. Miscella and extraction cake are separated; the latter is suspended in water solution of edible acid; carbonic acid calcium and magnesium salt and liquid extract of black locust blossoms are entered into suspension. It is followed by moulding, drying till residual humidity 13-15%, cutting, impregnating with gas-liquid extract of black locust blossoms and preliminary separated miscella with simultaneous pressure boost, depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and subliming it with obtaining of end product.

Production method of flavoured tea / 2362307
Preparation of a new product in form of flavoured reconstituted tea comprises sequentially extracting blossoms of wild chamomile with non-polar liquified gas and drinking water with subsequent obtaining corresponding extracts. Tea preparation waste is mixed with liquid carbon dioxide, extracted and minced along with periodic depressurisation of extraction mixture below carbon dioxide vapour pressure at extraction temperature. Miscella and extraction cake are separated; the latter is suspended in water solution of edible acid; carbonic acid calcium and magnesium salt and liquid extract of wild camomile blossoms are entered into suspension. It is followed by moulding, drying till residual humidity 13-15%, cutting, impregnating with gas-liquid extract of wild chamomile blossoms and preliminary separated miscella with simultaneous pressure boost, depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and subliming it with obtaining end product.

Device for preparation of tea drink with application of continuous mixing chamber / 2361410
Mixing chamber for production of non-carbonated tea drink, which is subject to development of microorganisms in it that cause deterioration, which comprises the following components: line of tea concentrate supply, having check valve; line of hot water supply; line of cold water supply, having check valve; moreover, prepared non-carbonated tea drink has bacterial count better than permissible value and is substantially homogeneous non-carbonated tea drink. Mixing chamber is included into device for distribution of tea drink. It makes it possible to produce tea drink that has bacterial count better than permissible value and is substantially homogeneous non-carbonated tea drink.

Herbal tea production method of purple coneflower / 2360426
Method of production herbal tea from purple coneflower relies to food industry, namely to soft tonic drinks and can be used in tea industry for herbal tea production. Preliminary preparation of milled purple coneflower material is performed by extraction by carbon dioxide at 25-30°C, at pressure 4.5-6.5 MPa during 60-180 minutes. Purple coneflower extraction cake batch in quantity 1.5-5 g is packed into filterpacks. Purple coneflower extraction cake batch is mixed with additional plants in ratio from 1:1 to 2:1. Camomile flowers, raspberry leaves, linden flowers, rose hips are used as additional plants extraction cakes.

Functional water / 2354231
Functional water contains less than 200 ppm of solved general solids and less than 50 ppm of bicarbonate. Besides, this water contains up to 95 ppm of bivalent ions and from 50 to 200 ppm of monovalent ions.

Green tea composition / 2354124
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.

Green tea-based compositions / 2351145
Invention relates to food industry, in particular to production of functional food products based on green tea and can be used for ration enrichment with biologically active substances. Green tea-based composition consists of unfermented tea product and biologically active substance. As biologically active substance oligosaccharides ascorbate of chitosan is used. It contains ion connected ascorbic acid. It is also is previously treated by liquid nitrogen by way of removal of astringent aftertaste with following cooling, oligosaccharides ascorbate of chitosan removal and its drying.

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.