Method for tea leaf withering. RU patent 2511407.
 Astringency reduction in compositions containing phenolic compounds / 2504221Invention relates to food industry, in particular, to application of at least one phospholipid for production of a composition containing phenol for the composition astringency reduction. |
| Consumer product for improvement of mental activity / 2494654 Invention is related to beverages. Proposed is a beverage capable to orally deliver to one 80 - 500 mg of theanine and 30 - 400 mg of caffeine. The beverage weight is less than 500 g. |
| Tea for weight loss / 2494635 Invention is related to tea production. According to the invention, the tea for weight loss contains L-carnitine and gamboge (Garcinia) in the form of fruits as well as meadow pine grass, nettle leaves, common dandelion roots and hibiscus flowers. According to the other version, the tea contains the same components and additionally - a flavouring agent, at the following components ratio, (wt %): meadow pine grass - 25-35, common dandelion roots - 25-35, hibiscus flowers -16-26, nettle leaves - 6-20, L- carnitine - 2-4, gamboge (Garcinia) fruits - 0.5-2.5, flavouring agent - up to 6. |
| Blooming sally tea beverage / 2469546 Blooming sally leaves are sorted, milled, fermented and dried in two stages: at the first stage - at a temperature of 35-40°C during 1.5-2.5 hours and at the second stage - at a temperature of 50-55°C till relative moisture content of the ready product is equal to 8.5-9.5%. Blooming sally leaves are sorted. The tea beverage contains (wt %): tanning substances - no less than 10.0, polysaccharides - no less than 7.5, flavonoids - no less than 2.4, vitamin C - no less than 0.05, beta-carotene - no less than 0.0015. The tea beverage may contain 10 wt % of dry blooming sally flowers and up to 10 wt % of dry vegetal additives. |
| Tonic beverages production composition / 2461225 Invention relates to food industry, in particular, to manufacture of a composition produced of vegetal raw material and used for tonic beverages preparation. The composition contains vegetal raw material including 0.5-1.0% of highly purified dry beet pectin, 29.5-50% of green and black tea, 40-20% of wild-growing apples and/or pears and 30-29% of rosehips, bilberries and cornels. |
| Phyto tea / 2429706 Phyto tea composition contains leaves of nettle, parsley, dogrose and scorzonera edible roots at a weight ratio of: nettle leaves - 30%, parsley leaves - 25%, dogrose leaves - 15%, scorzonera edible roots - 30%. |
 Beverage precursor and its production method / 2428887Inventions group relates to a dried beverage precursor slab weighing at least 0.2 g and containing a vegetable extract chosen from a group consisting of dry substances of tea, coffee, cocoa, fruit and their mixtures and at least one inclusion which is insoluble in boiling water. The insoluble inclusion has a maximum linear dimension equal to at least 1 mm. The packed beverage precursor contains at least one beverage precursor slab. The beverage production method envisages production of the beverage precursor slab and contacting the slab or its part with an aqueous medium. The method for production of the dried beverage precursor slab envisages production of a water premix containing a vegetable extract, production of one or more inclusions which are insoluble in boiling water, combining one or more insoluble inclusions with the water premix to produce a mixture; drying the mixture and releasing the cohesive part of the mixture weighing at least 0.2 g to produce a slab. |
| "lofantovy" tea beverage / 2425583 Invention relates to tea beverages production. "Lofantovy" tea beverage contains (as one of the components) leaves of anise giant hyssop Lophantus anisatus Benth (plant introduced in Russia) - 50 wt % and Chinese green tea -50 wt %. Anise giant hyssop peculiarity is presence of the following components in the composition of this plant wt %: flavonoids - 6.9, caffeine - 0.06, phenolic substances - 11.6 as well as an essential oil in an amount of up to 0.5 of dry leaves weight. The tea beverage reduces arterial pressure, increases the organism immunity, normalises defecation, produces general tonic and immunostimulatory effect, excretes radionuclides, produces tonic effect on capillary and antioxidant effect on the human organism. Additionally the essential oil in the anise giant hyssop composition, successfully combining pleasant organoleptic properties, displays high antimycotic and antimicrobial activity. |
| Method for production of compressed tea or tea beverage (versions) / 2421010 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 raw material preparation, an additive application on the raw material where the raw material is represented by milled or unmilled organs of plant. The raw material preparation includes removal from dust and other impurities, disinfections and conditioning to moisture content 18-90%; the additive applied on the raw material is represented by a jelly or jellylike mass; the raw material is compressed after the additive application on it. Vitamins and minerals may be included in the additive. The present method allows to produce tea or tea beverage which, in the process of brewing, effectively regulates release of the enriching components into the solution preserving its useful properties. |
| Method for production of enriched tea or tea beverage (versions) / 2421009 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. |
| Packed tea composition / 2253274 Claimed composition contains mixture from tea products of different kinds. Each tea product is placed into individual cell of, for example, two-cell tea bag. As tea products black, green, yellow, and red tea are used, and in each individual cell of two-cell tea bag two tea product kinds are placed. Tea bag cells are divided by thermal joint. In composition low-grade stock, secondary raw materials or fine fraction of tea products are used. In each cell with product 10-50 % of vegetable additive is introduced, for example: mint or goose tongue (Melissa officinalis) leaves; or sow-fit (Fragaria versa) or raspberry leaves and berries; or button tree (Lonicera) or jasmine flowers; or brier (Rosa), or hawthorn (Crataegus), or bergamot fruits and leaves. Each cell with product contains natural essential oil, for example mint, lemon, orange, button tree, jasmine, bergamot, vanilla, rose oil or composition thereof. One cell may contain vegetable additive and another one may contain essential oil. |
 Tea preparing method / 2259054Method involves providing water extraction of tea leaves in tea pot having nose and cover, with water having temperature of 94-99°C being poured for filling the entire volume of tea pot and tea pot used having nose opening arranged at the level of tea pot neck cut; after filling tea pot with water, closing tea pot neck with cover equipped with portion for replacing part of water from tea pot; infusing extraction for time interval of from 5 s to 3.5 min. |
| Green aromatized tea / 2259751 The present innovation deals with composing tea of different sorts. The suggested green aromatized tea contains up to 90% China and/or Japan unfermented tea at tea leaves size up to 100 mm, at least, partially twisted, up to 10% additives of plant raw material and up to 10% natural aromatizing agents called flavor aromatic additives. This enables to obtain a drink being rich in biologically active substances at decreased pectin and protein content. |
| Aromatized fruit cocktail / 2259752 The present innovation deals with preparing phytotea of different varieties. The suggested fruit cocktail contains parts of plants and a natural aromatizing agent. As parts of plants it contains dog rose fruit, hibiscus and sunflower petals, $$$ leaves, strawberry grassy parts, lemon, grapefruit, orange and apple fruit at the following ratio of ingredients: natural aromatizing agents - up to 10%, parts of plants - the rest. This enables to obtain composition rich in biologically active substances. |
 Granulator / 2329655Invention relates to the food industry and can be used to produce kissels concentrates consisting of sugar, starch and concentrated juice mixture. The granulator comprises a rotating drum in the form of pear-shaped open shell with open narrow spout. The drum is installed so that the rotation axis slope angle to the horizontal line can be changed. The drum is fitted with L-shaped hot air supply pipe which is put to the drum through its bottom and is fixed about its axis. Open end of the L-shaped pipe is directed downwards. The input of stuff subject to granulating to the pipe is made before the pipe input to the drum. |
| 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. |
 Device for preparation of tea drink with application of continuous mixing chamber / 2361410Mixing 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. |
| 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. |
| 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. |
| Preparation method of reconstituted tea / 2363168 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. |
FIELD: food industry.
SUBSTANCE: invention relates to food industry. Tea leaves are arranged on 0.05-0.2 m thick shelves in a layer, treated with an air flow heated to a temperature of 26-36°C with the shelves simultaneously heated to the same temperature. The shelves warming is performed using electric heaters of the following types: those made of textile, wire, non-woven materials or thermocable.
EFFECT: as compared to the conventional method, the invention enables a 15-20% improvement of tea quality index, ensuring more uniform distribution of temperature within the tea leaf mass bulk which affects the treatment quality.
2 tbl, 4 ex
The invention relates to food industry, namely to a method of drying tea.
Tea drying is one of the stages in the production technology of tea. In the process of withering tea leaves lose turgor and receives the necessary softness. The main methods of withering are: natural and artificial. Each method has its own advantages and disadvantages.
When using a well-known way of natural withering [Reschetnikov, Aghadreena, Ephderine, Wpper "Methods of mechanics of data collection and processing tea leaf, prospects of their development." -M:IMASH of RAS, 2002], a lot depends on the location of the premises where the process of withering. To get in the process of withering tea good quality is very important that the room was on a high, well aired, open place. Natural drying carried out on the shelves, which are located in tiers on the distance 0.15 m from each other. Shelves on which lay a sheet, usually made of wooden frames and strained matter. These shelves have a tilt toward the aisle.
The process of drying in natural conditions usually prevents humidity, temperature falls below recommended, uneven temperature distribution.
The known method of drying tea leaves, where the tea leaves are laid out on the shelves in the form of a layer and process flow of heated air.
[Author's certificate of the USSR №760928, CL 23F 3/00, 1978].
Drying is carried out at temperature of air supplied 38% to 42 degrees C for 4 to 6 hours. When this is achieved technological norm withering tea raw material, residual moisture which is 61% to 62%.
However, this method does not provide the required quality of products.
The aim of the invention is to improve the quality of drying tea leaves.
The objective is achieved due to the fact that the tea leaves are spread out on shelves layer with thickness of 0.05-0.2 m, process flow of air is heated to a temperature in the range from 26 to 36°C while heating shelves up to the same temperature.
It is advisable heating shelves to ensure using woven or wire electric heaters and electric heaters made of termokabel or from non-woven materials.
The technical result is more uniform temperature distribution in the volume weight of the leaf, which affects the quality of processing.
The invention is illustrated by the example of implementation.
Example 1 (see table 1).
The tea leaves are laid out in a closed room on the shelves in a layer with thickness of 0.05 m and process flow of air is heated to a temperature of 26 C. Simultaneously engaged heating shelves up to the temperature of 26oC using woven heater.
Example 2-4 (Table 1)
Lead processing of the tea leaves on the techniques described in example 1. Thus for heating shelves use wire electric heaters and heaters from termokabel or from non-woven materials. Processing options shown in table 1.
Testing results are given in table 2. The parameter characterizing the quality is the percentage yield long tea made from the mix of the tea leaves. Technological norm withering tea raw material - residual moisture 61% to 62%.
Table 1Options for examples
Examples 1 2 3 4The temperature of air,%
25 36 22 42The temperature of the shelf,%
25 36 25 40Layer thickness, m
0,05 0,2 0,02 0,4 Table 2The performance of the process
Examples
Prototype
1 2 3 4The output of long products of tea, %
70 72 60 55 55As it is evident from the results of testing, drying tea leaves in optimal conditions, according to the invention (examples 1 and -2) allows to increase the output of long products of tea to 72% compared to 55-60% at processing options beyond the optimal values (examples 3-4) and on the known method prototype. Which ultimately helps to improve the quality score of tea by 15-20%.
Method of drying tea leaves, where the tea leaves are placed on shelves in a layer and processed by the heated air, wherein the tea leaves laid out on the shelves layer with thickness of 0.05-0.2 m and process flow of air is heated to a temperature in the range from 26 to 36°C, while heating shelves similar to temperature, with heating shelves carry heaters from a series: woven wire, of nonwoven materials from termokabel.