RussianPatents.com
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Phytotea (versions). RU patent 2397663. |
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FIELD: food industry. SUBSTANCE: invention relates to manufacturing products with increased biological activity. The phytotea additionally contains a filler represented by a sorbent and a flavouring agent with the dry component represented by buckwheat and/or rice husks; the phytotea components are taken at a certain ratio. EFFECT: invention enables production of beverages that are to be used (in functional nutrition capacity) or prophylactic and/or treatment of diseases of different organism systems caused by deficit of macro- and microelements in the organism, in particular - those of the cardiovascular system. 10 cl, 5 ex
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Phyto tea / 2367162 Invention relates to tea department of food industry and can be used for special compositions of phyto tea (herbs) that are the sources of flavonoids, anthacions and anthraquinones. The latest are intended to clean the organism and decrease bodyweight and provide general tonic having normalising effect on immune system. Phyto tea for organism cleaning and bodyweight decrease contains cassia, hibiscus and peppermint at the given ratio of components, wt %: hibiscus - 43.0-51.0; cassia - 44.0-52.0; pappermint - 3.5-7.0. Herewith peppermint particle dispertion remains 1.0-4.0 from cassia particles dispertion. |
Phytotea "parmelin" / 2366199 Invention is related to phytotea production. Phytotea "Parmelin" contains complex symbiotic association of Xanthoparmelia camtchadalis lichen or air-dry lichen. Exceptional feature of Lichen thallus of air-dry lichen (Xanthoparmelia camtchadalis) is big content of usnic acid - up to 0.5% of lichen's weight. Phytotea contains also common licorice roots, calendula flowers, peppermint leaves, chamomile and green tea flowers in certain ratio increase tonic effect. This composition allows to increase organism's immunity, pacify heart-vascular system, provide organism with daily iodine requirement. |
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. |
Herbal tea / 2346452 Proposed herbal tea composition includes mate, lemongrass and natural grapefruit flavour in a certain ratio. |
Composition for producing biologically active food additive / 2328879 Invention relates to the biologically active food additives (BAFA). BAFA includes (in mass percent): 5-60 of the maidenhair tree (Ginkgo biloba) leaves, 10-60 of the hawthorn (Crataegus) fruits, 10-60 of the sedge grass (Equisetum arvense), 10-60 of hips (Rosa), 5-55 of Hibiscus flowers and 5-55 of motherwort (Leonurus) grass. |
Composition for manufacturing food biologically active additive / 2321264 The present innovation deals with the composition for preparing food biologically active additive (BAA) - the source of flavonoids and hydroxycinnamic acids. The suggested BAA includes (in weight portions): dog rose fruit 10-60, leaves of bilobated ginkgo biloba 10-60, grass of purple ecchinacea 10-60, flowers of hibiscus 10-60, shelf fungus 10-60. The innovation enables to obtain food BAA being of pleasant organoleptic properties and of restorative, immunostimulating, antiphlogistic and antiseptic activities. |
Method for blending of raw plant material and raw plant composition for producing of tea beverage / 2312510 Method for blending of raw plant material including hibiscus and cassia involves introducing components into blending apparatus; mixing components and discharging dust-like fraction; packaging into containers or disposable bags for brewing of tea product. On blending, raw plant material having maximum bulk weight is initially introduced. When raw plant material having residual moisture content less than 5% is used, component particles having sizes of up to 0.6 mm are removed. During blending process, components of medicinal raw plant materials, aromatizers, flavor and/or flavor-aromatic additives, vitamins and/or mineral microelements are additionally used. Additional components are introduced in dry or natural state and/or in the form of juices, solutions, syrups, extracts, fruit infusions, essences, essential oils. Liquid additional components are introduced by spraying onto raw plant material or dosed immediately into packaging container or disposable bags for brewing of tea product. Hibiscus flower petals and/or hibiscus flowers, and/or ripened flower cups free of seed ball are used as raw plant material of hibiscus. Composition of raw plant material for producing of tea beverage contains ripened sepals (flower cups free of seed ball) as hibiscus raw plant material. |
Phyto-tea composition / 2312509 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. |
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 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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