Herbal tea production method. RU patent 2403798.

FIELD: food industry.

SUBSTANCE: invention relates to herbal teas production technology. Birch leaves (70-80%) and melilot herb (30-20%) are used as raw material. Immediately before mixing, young dried birch leaves (procured in spring) are treated with pungent water steam at a temperature of 102-110°C during 1.5-3.5 minutes, forced cooled and milled; then they are mixed with fresh-cut melilot herb in a drum mixer during 12-15 minutes, fermented for 50-80 minutes, granulated and fermented again for 2.0-2.5 hours at a relative air humidity of 90-95% and a temperature of 30-35°C; then the mixture is dried to a residual moisture of 5-6%.

EFFECT: method allows to produce a new kind of herbal tea possessing good organoleptic properties and useful properties of the primary raw material.

1 ex

IPC classes for russian patent Herbal tea production method. RU patent 2403798. (RU 2403798):

A23F3 - Tea; Tea substitutes; Preparations thereof

Another patents in same IPC classes:

Improved tea production method / 2401607
Invention relates to a method of production of a leaf tea product. The method envisages the stages of fresh tea leaves provision; fresh tea leaves aroma extraction; fresh tea leaves drying for a leaf tea product obtainment. The aroma is extracted at least during partial fresh leaves drying in a low convection drier.

Grain tea production method / 2399287
Grain tea production method envisages soaking wheat or barley grains in water in a container for 4-5 hours, maintenance in air medium, laying the grains in a thin layer on a grid surface for 19-20 hours. After that the procedures of soaking and maintenance are repeated twice for wheat grains and thrice for barley grains. Then the grains are dried till a 22-24% moisture content for 10-12 hours, temperature slowly rising from 40 to 80 °C. After drying the grains are fried; glume is separated from kernel; the grains are ground and mixed with a dry milk product and salt. For consumption the grain tea is infused with hot boiling water in an amount of no more than 15-20 times the weight of the product.

Phytotea (versions) / 2397663
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.

Tea production method / 2396760
Method of a tea product preparation implemented as follows. One collects tea plant material including stem material and leaf material. Stem material is separated from leaf material to obtain a material with a high stem content. The separated material with a high stem content is fermented and dried to produce a tea product with a high stem content. The tea extract preparation method involves the following stages. Then the material with a high stem content is brewed to produce a tea extract.

Polyphenol containing composition and isomaltose preparation / 2391863
Invention refers to chemico-pharmaceutical industry and food industry, and relates preparation for human or animal using. It includes 0.1-10 wt % composition, containing polyphenol with at least 90 wt % of epigallocatechin gallate (EGCG), (counting on dry substance of composition containing polyphenol), and 30-80 wt % of isomaltulose for disguise of unwanted taste components, especially bitter substances in preparations, especially in preparations containing tea extract.

Tea extract soluble in cold water / 2379907
Tea product is suggested which is soluble in cold water and its production method. Method includes extraction of the material with water to produce tea extract and removal of tea leaves from the tea extract. The tea extract without tea leaves is then concentrated, the extract is cooled, tea cream is removed from the tea extract to produce tea cream fraction and decreamed tea fraction. After that the tea cream fraction is dissolved in water at 40-100°C foolwed by ultrafiltration causing formation of permeate and retentate and extraction of permeate.

Production method of reconstituted tea / 2376789
Invention relates to the technology of tea raw materials complex processing and is a method of reconstituted tea production method. For flavoured reconstituted tea production big nasturtium leaves are sequentially extracted by liquid carbon dioxide and drinking water with obtaining CO2-miscella and water extract. Tea production refuses are mixed with fluid carbon dioxide, they are 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 obtained miscellas are joined. The extraction cake is dissolved in water solution of edible acid. Calciferous or magnesium salt of carbonic acid and water extract of big nasturtium leaves is added to suspension. Then it is formed, dried till residual humidity 13-15%, cut, impregnated with the mixture of CO2-miscellas with simultaneous pressure boost. After that depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and its subliming with obtaining of end product are performed.

Production method of reconstituted tea / 2376788
Invention relates to the technology of tea raw materials complex processing and is a method of reconstituted tea production method. For flavoured reconstituted tea production alchemillae herba leaves are sequentially extracted by liquid carbon dioxide and drinking water with obtaining CO2-miscella and water extract. Tea production refuses are mixed with fluid carbon dioxide, they are 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 obtained miscellas are joined. The extraction cake is dissolved in water solution of edible acid. Calciferous or magnesium salt of carbonic acid and water extract of alchemillae herba leaves is added to suspension. Then it is formed, dried till residual humidity 13-15%, cut, impregnated with the mixture of CO2-miscellas with simultaneous pressure boost. After that depressurisation till atmosphere pressure with simultaneous freezing of absorbed carbon dioxide and its subliming with obtaining of end product are performed.

Food composition with no preservatives containing additive production method and food composition / 2376787
Production method of tea beverage ready for use includes: (a) production of tea water predecessor (tea concentrate), (b) separate production of food taste-improving tea component containing aroma and taste compounds from 2.0 to 4.0 wt % of taste-improving food component - alkaloid additive which is 1,3,7-trimethylol and an additive which improves dispersability - citric acid is used for it. Mentioned food component contains no preservatives. The final stage is (c) mixing of tea concentrate, tea improving component and water. Ready-made tea beverage contains at least 165 ppm of alkaloid.

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.