RussianPatents.com
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Method for production of enriched tea or tea beverage (versions). RU patent 2421009. |
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FIELD: food industry. SUBSTANCE: invention relates to tea branch of food industry and may be used at tea factories in the period of transitional season as well as at specialised facilities of food industry integrated enterprises or at any small-scale productions. The method includes production of a jellylike composition of the enriching component with a medium and application of the composition on tea leaves; the method also includes their drying and cutting. The enriching component may be represented by vitamins, iodine, minerals and the enriching components medium may be represented by a jelly or a jellylike mass. EFFECT: invention allows to increase the degree of delivery of vitamins, minerals and iodine (wherewith the tea or tea beverage is enriched) into the human organism. 22 cl, 4 ex
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Phyto tea / 2417619 Phyto tea base contains Hindu lotus petals, blackberry leaves and green tea; Hindu lotus capsules and stems, blackberry flowers, Spanish licorice flowers and peppermint are added to the recipe at the following components ratio, wt %: blackberry leaves - 25.0, peppermint - 6.0, green tea -22.0, Hindu lotus capsules -20.0 Hindu lotus stems - 10.0, blackberry flowers -10.0, Spanish licorice flowers - 7.0. This allows to achieve the result which is improvement of quality of the food product the components whereof mutually increase each other's effect and accelerate absorption from the bowel ensuring organism bracing, bodyweight decrease, normalisation of the digestive system activity, moderate tonic and soothing, antiarrhythmic, hypoisotonic, anti-inflammatory effect. The composition recipe including no herbs that contain superpotent substances excludes overdose and requires no strict intake structure observation. |
Phytotea composition / 2415599 Invention relates to food industry. The phytotea composition consists of a vegetable base containing hibiscus (30-40% weight), senna (10-20% weight), buckthorn bark and apple skin at a weight ratio of 2:1 (25-35% weight), rosehips (15-25% weight), and a flavouring agent (0.1-10% weight). Hibiscus in the composition may be represented by petals and/or flowers, and/or inflorescences, senna - respectively by leaves and/or grass, rosehips may be of cinnamon rose, dog rose, Dahurian rose, Rosa acicularis, Rosa majales, hedge-row rose, the flavouring agent may be natural and/or identical to natural. The components are at a specified quantitative ratio. The composition is presented in the tablet form or packed in individual brewing bags or in the form of extruded granules. |
Method for production of green tea / 2413421 Present invention relates to method for production of green tea with improved flavour. Method includes the following stages: provision of aromatic composition, containing E-2-hexenal and linalool in weight ratio of at least 0.7:1; and combination of aromatic composition with tea product. |
Product prepared from powder-like or granulated material, and method of its production / 2413420 Method to produce powder-like or granulated product, in particular, food product, namely, product for brewing or boiling, such as coffee, tea, cocoa, chocolate, preparation for broth and others, including addition of liquid into specified portion of product. Besides, layer of material (12) is adhered onto appropriate surface (13) of specified product portion. |
Tea-based sweetened beverage / 2410885 Tea-based sweetened beverage contains a tea component, a natural high-calorie sweetener in an amount of no less than 8% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.01 - 0.05% (weight) of the beverage. The tea component may be selected from the group including black tea, semi-fermented tea (oolong), green tea, white tea or a combination thereof. The beverage may additionally contain a non-caloric natural sweetener other than Lo Han Go as well as caffeine, one or more component(s) selected from the group including an acid, a colourant, a food flavouring agent, a carbonator, a mineral additive and an emulsifier. The tea-based sweetened beverage may contain sucrose by way of sweetener in an amount of at least 8% (weight). The tea-based sweetened beverage contains a tea component, a natural high-calorie sweetener in an amount of no less than 48% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.06 - 0.3% (weight) of the beverage. The full-strength tea-based sweetened beverage produced by way of diluting concentrate for production of beverages with water contains a tea component, a natural high-calorie sweetener in an amount of no less than 48% (weight) and concentrated Lo Han Go juice in an amount of approximately 0.06 - 0.3% (weight) of the concentrate for production of beverages with water. |
Herbal tea and method for its production / 2407350 Invention relates to herbal teas production technology. Among the tea ingredients are birch leaves - 70-55%, garden balm herb -15-25%, sugar beet roots - 15-20%. Birch leaves re treated with pungent water steam, chilled and milled. Garden balm herb is equally milled. Sugar beet roots are pressed till residual humidity is 35-45%, maintained in an autoclave during 40-50 minutes at a temperature of 105-110° and pressure of 1.5-2.0 atm. Then all the components are mixed and fermented during 2.0-2.5 at a temperature of 24-30°C and relative air humidity of 90-95%, granulated and dried till residual humidity is 6-8%. |
Tea with enhanced antioxidant properties / 2405355 Tea with enhanced antioxidant properties containing at least one extract from the following group: mango leaves extract (Mangifera indica L.), honeysuckle flower extract (Lonicera caprifolium L.), balm extract (Melissa officinalis L.), rosemary extract (Rosmarinus officinalis L.), padma extract (Nelumbo nucifera Gaertn), verbena herb extract (Verbena officinalis L.), salvia root extract (Salvia officinalis L.), ginger hand extract (Zingiberis Ginger L.), larch-bark extract (Larix decidua) or any combination thereof. Their total concentration is not more than 5% of the weight of the finished dry product. The composition of each extract includes xanthones, polyphenolic acids, flavanoids, terpenoids, iridoids. All these modifications of initial properties of the tea are provided for without modification of the tea taste properties for the worse. |
Composition of "stevia way" dietary food supplement / 2403812 Invention relates to food industry and can be used as dietary supplement for food intended to clean the organism. The dietary food supplement is represented by a dry mixture of milled drug raw materials. The mixture contains in wt %: stevia leaves 10-35, green tea leaves - 10-30, blackcurrant leaves - 10-30, meadow pine grass - 5-20, buckthorn bark - 10-50, fennel fruits 5-15 and natural flavours or nature-identical flavours ensuring a fruit-and-berry taste - 0.01-5.00. |
Composition of "stevia way" dietary food supplement / 2403812 Invention relates to food industry and can be used as dietary supplement for food intended to clean the organism. The dietary food supplement is represented by a dry mixture of milled drug raw materials. The mixture contains in wt %: stevia leaves 10-35, green tea leaves - 10-30, blackcurrant leaves - 10-30, meadow pine grass - 5-20, buckthorn bark - 10-50, fennel fruits 5-15 and natural flavours or nature-identical flavours ensuring a fruit-and-berry taste - 0.01-5.00. |
Herbal tea production method / 2403798 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%. |
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 / 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 / 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 / 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. |
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