Green tea production method. RU patent 2515902.
| Method for tea leaf withering / 2511407 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. |
 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. |
| 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: hardened, coarse and second year tea leaves are treated in a 5% culinary salt solution at the solution temperature equal to 20-22°C during 44-72 hours, depending on leaves coarseness, and washed. Then one performs raw material fixation (steaming) in a pseudofluidised layer apparatus during 16-18 minutes with the help of ultra-violet rays with simultaneous supply of acute water steam in 4 one minute's portions with 2 minutes' intervals at a temperature of 112-115°C under a pressure of 1.8-2.5 atm. Tea leaf is slightly dried till moisture content is equal to 61-62%, cut, twisted, maintained on trays during 60-120 minutes. Drying is performed at a temperature of 100-105°C till residual moisture content is equal to 3-5%.
EFFECT: manufacture of a product with high organoleptic indices, without a bitter taste and undesirable colouration, by way of hardened, coarse and second year tea leaves processing.
The invention relates to the food industry and can be used at the tea factory of primary processing.
The technology of production of fine green tea, unlike black, is the process of heat treatment of raw materials with the purpose of inactivation of its enzymatic systems. Inactivation carried out by fixing the fresh tea leaves.
There are two ways of fixing: Chinese and Japanese. Chinese cooking method fine green tea includes roasting, twisting, drying and sorting. The roasting is carried out at a temperature of 160...180 C during 2,5-3,0 minutes in a deep fryer boilers.
The Japanese method involves steaming, twisting, drying and sorting. Fresh leaves are steamed at a temperature of about 95 degrees C, then the leaves come on hot twisting, where there is a simultaneous drying (Chemistry and technology of tea. III, Masokoane, M: Agropromizdat, 1989, S-314).
To obtain green tea these methods use only a gentle 2...3 leaf flushes.
The task, which directed the claimed invention - the expansion of raw materials in the production of green tea.
The technical result - quality green tea by processing savage, brutal and biennial tea leaves.
This technical result is achieved by first picked savage and/or gross and/or second year of life the tea leaves incubated in 5% solution of sodium chloride 44...72 hours and the temperature of 20...22 degrees C, depending on the roughness of the leaves. Then washed and serves on the recording, which includes steaming, drying and cooling, fixation is carried out in the apparatus of the fluidised bed for 16...18 min acute steam at temperatures 112...115 degrees C and a pressure of 1.8...2.5 ATM. At the same time the leaves are treated with ultraviolet rays. Then dried, cut and twisted. Then hold the shutter speed when temperature is 35...45 deg C with a duration of 60...120 minutes
An example of executing a way
Freshly savage and/or gross and/or second year of life, the tea leaves are loaded into the tank with a 5% solution of salt and incubated for 44...72 hours (depending on the degree of roughness of the leaves) when the temperature of the solution 20...22 C. It provides the suppression of the pathogenic microflora, the softening of the sheet, activates the process of destruction of chlorophyll and destruction associated with unpleasant bitter taste. After such processing sheet washed in running water and serves for fixation apparatus fluidized bed, where the sheet is fixed 16...18 min by means of the ultraviolet radiation with simultaneous submission of acute water vapor portions 4 times in one minute with breaks in 2 minutes at a temperature of 112...115 degrees C and a pressure of 1.8...2.5 ATM.
Fixing sheet is needed in order to inactivate the enzymatic system of sheet and terminate related to their chemical transformations. At steam curing with the simultaneous effect on the sheet of ultraviolet radiation is the destruction it may adversely affect the quality of tea substances. Disappears smell of fresh greens and the leaf becomes elastic, which facilitates further processing, including the process of rolling.
After steaming sheet is dried to a moisture content of 61...62%, then cut into chertolino car to the dimensions 14 x 17 mm and serves to curl rotary-twisting roller continuous system Acatalasia, the purpose of which is uniform crushing sheet and destruction to 96% of the cells.
After twisting and crushing sheet stand on trays 60...120 min at the temperature of 35...45 deg C inside the mass layer thickness of 5-6 see
The goal of aging - ensuring maximum destruction in the leaf chlorophyll and exclusion of possibility of production of a product with undesirable color of infusion and unpleasant bitter taste.
After holding the sheet serves on the drying unit and dried at a temperature of 100...105°to the residual moisture of 3...5%.
This method allows obtaining the final product with high organoleptic qualities, using savage, brutal and second year of life the tea leaves.
Method of production green tea, including fixation (steaming), curl, shutter speed and drying, wherein use savage, brutal and second year of life the tea leaves that before committing treated with a 5%solution of sodium chloride at a temperature of solution 20-22 OC for 44-72 h depending on the coarseness of leaves and washed, fixation is carried out in the apparatus of the fluidised bed for 16-18 minutes with the help of ultraviolet rays with simultaneous submission of acute water vapor portions 4 times in one minute with breaks in 2 minutes at a temperature of 112-115 C and a pressure of 1.8-2.5 ATM, then tea the sheet is dried to a moisture content 61-62%, cut, after twisting the sheet stand on trays 60-120 minutes, then dried at a temperature of 100-105 C to the residual moisture of 3-5%.