IPC classes for russian patent Tea substitute production method. RU patent 2507857. (RU 2507857):
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Method for manufacturing aromatized tea beverage / 2249974
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Method for manufacturing aromatized tea beverage / 2249975
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Method for manufacturing aromatized tea beverage / 2249976
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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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FIELD: food industry.
SUBSTANCE: invention relates to tea substitutes production technology. The method envisages usage of raw materials represented by prairie weed shoots, leaves and flowers that are milled, withered, fermented and dried. Fermentation is performed under the impact on the milled mass with pulse electromagnetic field with induction equal to 1 - 10 mT, treatment duration - 2-3 hours, the total fermentation duration - 4-6 hours. During fermentation, in the periods of pulse electromagnetic field rest, the milled prairie weed mass is sprayed 3-4 times with a preliminarily prepared enzymes enrichment liquid containing polyphenol oxidase and peroxydase. The enriching liquid is prepared by way of pouring milled mass of freshly plucked tea leaves (of chinensis species) with 28-30°C boiled water at a ratio of 1:6 with subsequent stirring during 5-6 minutes and filtration.
EFFECT: invention allows to manufacture a product of prairie weed shoots, leaves and flowers that is similar, in terms of organoleptic properties, to classic black teas belonging to prime grade teas.
1 tbl
The invention relates to the food industry and can be used to produce a substitute for tea.
A method of producing a substitute for tea, where as a raw material, a mixture of persimmon leaf and lemon tree in the ratio 92-95:5-8%. Before chopping carry out drying of each component separately, followed by mixing and twisting during 75-80 minutes, then fermented at a temperature of 20-22 C and relative air humidity of 90-95% (S.A.S.), SU, 1009394, A23F 3/34, 1983).
A method of producing a substitute for tea, when the leaves of the bilberry pre-, grind and add the crushed leaves dogwood and eucalyptus leaves (in percentage ratio of 80:19:1), then mixture of leaves twisted, spend fermentation when the relative humidity is 96-98% and a temperature of 26 C and dried to a residual moisture content of 5% (S.A.S.), SU, 1202540, A23F 3/34, 1986).
The closest analogue to the claimed subject matter is a method of obtaining substitute of tea (RU, patent №2061383, A23F 3/34, 1996).
According to this method, the raw material for the production of substitute of tea shoots are shrubby cinquefoil (Kuril tea). This plant is widely spread in the zone more North than the area of the cultivation of tea, that facilitates the supply industry with raw materials. Fresh shoots shrubby cinquefoil (Kuril tea) (L. Potentilla fruticosa) , twisted, spend fermentation at a temperature of 20-22 C and relative humidity of air 96-98% during 24-28 hours, then dried to a residual moisture content of 5%.
The task of the claimed invention - the improvement of the quality of the substitute of tea from shrubby cinquefoil (Kuril tea).
The technical result to substitute for tea, according to its parameters, the closer to the black tea.
This technical result is achieved by the fact that the raw material used shoots, leaves and flowers Kuril tea, and for intensification of the process of fermentation of raw materials used pulsed electromagnetic field. Duration of influence on the process of is 2...3 hours with a total duration of 4...6 hours. The treatment of raw materials pulsed electromagnetic field are at intervals impact and peace 1:1. During crushed mass Kuril tea moisturize 3...4 times a specially prepared liquid enrichment enzymes containing and peroxidase.
After the completion of the process mass is fed to the drying at a temperature of 70 C and dried to a residual moisture content of the final product does not exceed 5%.
Example of the method
Cut the shoots, leaves and flowers Kuril tea is crushed to 8-12 mm and put on drying 6...8 hours at temperatures of 22-26°C.
Then the mass flow through the screw extruder without the use of heat.
In the extruder occur following processes: auger crushes a green mass, pre-sliced and . As a result of destroyed cells and intercellular space. Cell juice comes out, they moisture throughout the mass and the interaction with oxygen begin enzymatic processes. In the end of the auger crushed mass is cut with a knife and out through the filler with holes 3...3,5 mm
Passed through an extruder weight is put on fermentation in pulsed electromagnetic field to intensify and deepen the process. Processing of mass in the electromagnetic field spend in the trays are made of plastic or organic glass dimensions 60 x 35 x 5 see Trays filled not more than 3 cm in height, and placed in an electromagnetic field with an induction of 1 to 10 MT. Moreover, during the fermentation crushed lot of Kuril tea 3-4 times moisturize specially prepared liquid enrichment enzymes containing and peroxidase, which is prepared as follows.
a lot of young leaves classic tea (chineusis pass through screw shredder at the end of which there is a grid with holes 2...2,5 mm, and fill in with boiled water having a temperature of 28...30o C in the ratio of 1:6, carefully mix for 5...6 min, filter. This liquid is sprayed mass in the range rest of the electromagnetic field. Thus, lot of Kuril tea enrich enzymes classic tea, and peroxidase.
Such a complex effect on recycled mass - processing electromagnetic field and a liquid enrichment enzymes containing and peroxidase, promotes intensification and deepening of enzymatic processes.
When determining the parameters while tasting (table 1) show that
• color of infusion prototype, in contrast to the control, has a more intense amber color with greenish-Golden shade;
• taste of the brew - control sample has tartness below the average, typical for grades 1 and prototype differs pleasant faint aroma, close to the higher grades of teas;
• aroma during fermentation the prototype was formed delicate fragrance with floral nuances.
Thus, the proposed method allows more affordable and useful raw materials (shoots, leaves and flowers Kuril tea) to obtain the product as close as possible on organoleptic to black teas classical origin, belonging to the highest category. Table 1
Tasting sheet organoleptic characteristics of samples substitute of tea № item
Sample number :
Average score
Color of infusion
The taste of the brew Aroma
Appearance
The color of brewed sheet 1
Prototype (Substitute of tea)
Above average, transparent, without opalescence
The average with a pleasant shade
A gentle, pleasant floral
Light brown, homogeneous
Light brown with Golden shade 4,00 2
Control sample (Black Pekoe tea, grade 1)
Secondary color, transparent, without opalescence
Acerbity below average
Low, mild
Characteristic for small teas Brown 3,25
The method of obtaining substitute of tea, including use as raw materials of the shoots, leaves and flowers Kuril tea, grinding, drying, fermentation and drying, wherein the fermentation is carried out at the impact of the crushed mass pulse electromagnetic field with an induction of 1 to 10 MT, and the exposure time of 2-3 hours, and the total time of fermentation 4-6 hours, while during the fermentation during the periods of rest pulsed electromagnetic fields crushed mass Kuril tea 3-4 times sprayed prepared liquid enrichment enzymes containing and peroxidase, which is prepared by the Gulf of crushed mass of freshly young tea leaves (kind chinensis) of boiled water with temperature of 28-30 degrees C in the ratio of 1:6 with subsequent hashing for 5-6 minutes and filtering.
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