Black tea production method. RU patent 2520328.
| Green tea production method / 2515902 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%. |
| 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. |
| 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 and may be used at tea factories of primary processing. Freshly plucked, hardened and/or coarse and/or second year tea leaves are washed, air-dried during 3-6 hours, loaded into the reservoir with 12% hydrogen peroxide and maintained in the solution during 3-6 hours. Raw material is cut, twisted and fermented during 2-4 hours at 24-26°C and relative air humidity equal to 96-97% in the process whereof raw material is sprayed with 0.1% potassium hydroxide solution 3-4 times. Then the product is dried and thermally treated in tightly closed boxes at 40-45°C during 4-6 hours, cooled and packed to produce the ready product.
EFFECT: invention allows to manufacture a product with high organoleptic and physical-and-chemical indices of low grade raw material, the said indices corresponding, in terms of range, to those of medium and prime grades of tea.
1 ex
The invention relates to the food industry and can be used at the tea factory of primary processing.
Known classical technology of production of tea, widely spread. This technology provides the following scheme of processing of raw materials:
- drying at temperature 38-42'c for 4-8 hours;
- triple twist in the rollers on a 45 min each with intermediate sort of sheet;
- fermentation in a special room in 2-5 hours;
- drying at temperature 98-100°to the residual moisture of 3-4% (Chemistry and technology of tea. I.I. Zoziashvili, M.A. The Bokuchava phone. M: Agropromizdat, 1989. S-254).
The main drawback of this technology is that it is designed for receiving high-quality leaf teas only of the gentle 2-3 leaf flushes.
A method of obtaining of black tea by freezing tea leaves. The tea leaves in special chambers is rapid and deep freezing at a temperature of 50 C for 10-12 minutes
After thawing (defrostation) and drying tea leaves slightly twisted, then fermented and dried. The duration of the technological process, does not exceed 2 hours (Chemistry and technology of tea. I.I. Zoziashvili, M.A. the Bokuchava phone. M: Agropromizdat, 1989. S-264).
The disadvantage of this method is very very energy intensive process.
The challenge, which is aimed claimed invention, - expansion of the resource base without increasing area of tea plantations in the production of black tea.
The technical result, which can be obtained with the help of the present invention is to get a good quality black Pekoe tea by processing savage, brutal and biennial tea leaves.
According to our data, nowhere in the world is not processed crude and second year of the tea leaves, as there is an opinion in all tea-producing countries that are not available from such raw materials even low-grade teas.
The developed method allows the authors to obtain from the rough and second year of the tea-leaves the final product with high organoleptic and physical-chemical indicators.
This technical result is achieved by means of the method of production of black tea, which includes the withering, twisting, fermentation and drying, with freshly savage, and/or rough, and/or second year of life tea leaves washed, zavyalivayutsya, then within 3-6 h loaded into a tank of 12% hydrogen peroxide and incubated in solution 3-6 hours, then cut, rolled, the fermentation is carried out within 2-4 hours at a temperature of 24 to 26 degrees C and relative humidity of 96-97%, in which process raw materials 3-4 times sprayed with 0,1% solution of KOH, dried, and then conduct heat treatment of sheet in densely closed boxes at the temperature of 40 to 45'c for 4-6 hours, cooled and Packed.
Example. Method of production of black tea is as follows. Freshly savage, and/or rough, and/or the second year of the tea leaves are carefully washed and serves on zabalotny unit for the drying and conducting deep process of drying up to a residual moisture content of 32-35%, then the raw material for 3-6 h loaded into a tank of 12% hydrogen peroxide and incubated in a solution of 3-6 h, in this treatment there is a saturation sheet solution of peroxide of hydrogen due to osmotic pressure in the cell, and begin intensive biochemical processes inside of the sheet.
Drying and processing in the solution of peroxide of hydrogen contribute to the successful results of enzyme processes during the subsequent technological operations: cutting, twisting and fermentation.
After treatment with hydrogen peroxide solution sheet serves on kairesalo machine for grinding up to 14 x 17 mm, chopped tea mass is fed to curl roller continuous operation of the system. Kakalashvili for uniform crushing sheet and destruction of the maximum number of cells (up to 96%) and intercellular space.
After twisting the sheet serves on fermentation unit for carrying out the fermentation process, which lasts for 2-4 hours at a temperature of 24 to 26 degrees C and relative humidity of 96-97%, while for the intensification of the process sheet sprayed 3-4 times 0.1% solution of alkali (KOH), which promotes the formation of floral aroma of black tea, color of infusion becomes amber, and a more tart taste due to the increase in water-soluble tannins, tannin-kojetinova complex, after the process of fermentation sheet is dried in the drying unit to a residual moisture content of 3-5%, then for the final formation organoleptic indicators of the end product and consolidation of long-lasting fragrance conduct heat treatment of sheet that is placed in densely closed boxes for 4-6 hours at a temperature of 40-45°C after thermal processing sheet is cooled down to ambient temperature and submit on packing.
The claimed method allows to obtain from the rough and second year of leaf tea of the final product with high organoleptic and physical-chemical indicators, the range of relevant secondary and higher grades of tea from 4.75 to 7.25 points.
Method of production of black tea, which includes the withering, twisting, fermentation and drying, wherein freshly savage, and/or rough, and/or second year of life the tea leaves washed, zavyalivayutsya, then within 3-6 h loaded into a tank of 12% hydrogen peroxide and incubated in solution 3-6 hours, then cut, rolled, the fermentation is carried out within 2-4 hours at a temperature of 24 to 26 degrees C and relative humidity of 96-97%, in which process raw materials 3-4 times sprayed with 0,1% solution of KOH, dried, and then conduct heat treatment sheet in densely closed boxes at the temperature of 40 to 45'c for 4-6 hours, cooled and Packed.