RU2806578C1 - Method for producing tea functional food composition for preventive purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing a tea functional food composition for prophylactic purposes, including drying, mixing tea of black long leaf and vegetable raw materials containing yarrow herb, characterized in that peppermint leaf and sea grass Zostera marina, collected from mid-July to mid-August, are added, while yarrow herb is dried at a temperature of no more than 40°C in the shade; mint leaves at a temperature of 30-35°C, sea grass Zostera marina is dried at a temperature of no more than 45°C under conditions of constant aeration for 30-36 hours, and all plant materials are dried to a moisture content within 14±1%, then crushed and mixed in the following ratio, wt.%: sea grass Zostera marina - 35; peppermint leaves - 10; yarrow grass - 10; black long tea - 45.

EFFECT: expanding the range of healthy food products.

1 cl, 1 tbl

Description

The invention relates to the food industry. In particular, it concerns herbal preparations and concerns the method of obtaining a functional food composition used in the production of tea and drinks for preventive nutrition.

In modern conditions, there are risk factors associated with the presence of heavy metals and radioactive elements in water, air and soil, which predetermines the need to use substances in food products that have complex-forming ability and the ability to remove them from the body. There is also an acute issue of iodine deficiency in food products, which affects the growth of anti-nutritive thyroid disease.

There is a known composition of ingredients for the Herbamarin syrup-balm, prepared from St. John's wort, oregano, yarrow herb, thyme, marsh grass, knotweed, tripartite string, motherwort, tricolor violet, horsetail, lemon catnip leaves, stinging nettle, wormwood, sage, bearberry eleutherococcus, linden blossom, apple blossom, calendula flowers, lespedeza bicolor, chamomile, tansy, Tangut rhubarb root, licorice glabra, dandelion officinalis, valerian, rose hips, hawthorn, coriander, flax seeds, birch buds, corn silk, seaweed, zosterin, squid hydrolysate, potassium sorbate, color, salmon milt hydrolyzate, mussel hydrolysate, strawberry essence, sugar, water with the addition of citric and ascorbic acids. This composition uses marine pectin (zosterol) obtained from the sea grass Zostera marina, in powder form, patent RU 2092077 C1.

The closest technical solution is the method of producing tea with additives patent RU 2462873 C1 in which, together with black long tea, cherry leaf, black currant leaf, nettle leaf, peppermint leaf, sage herb, St. John's wort, yarrow, thyme and oregano are used. At a certain ratio of components, wt.%. Plant materials are dried using infrared drying. The dried raw materials are placed in a blending drum and mixed, packaged and packaged.

The disadvantages of this method are that to dry plant materials, infrared drying is used, which is energy-consuming, which affects the cost of the product; the disadvantages of this technical solution are that the plant materials are not crushed when fed into the blending drum, which leads to an uneven distribution of components when packaging.

The present invention is aimed at expanding the range of healthy food products.

The technical result is to reduce energy costs and improve product quality.

The technical result is achieved by the fact that in the method for producing a tea functional food composition for preventive purposes, which includes drying, mixing black long tea and plant raw materials containing yarrow herb, according to the invention, peppermint leaf and sea grass Zostera marina collected from mid-July to mid-August are added, in this case, the yarrow herb is dried at a temperature of no more than 40 ° C in the shade; mint leaves at a temperature of 30-35°C, sea grass Zostera marina are dried at a temperature of no more than 45°C under conditions of constant aeration for 30-36 hours, and all plant materials are dried to a moisture content within 14±1%, then crushed and mix at the following optimal ratio of components, wt.%:

sea grass Zostera marina - 35;

peppermint leaves - 10;

yarrow grass - 10;

black long tea - 45.

The novelty of the claimed technical solution is due to the fact that natural solar-air drying is used for drying plant raw materials, which reduces energy costs, and grinding the raw materials before blending the ingredients makes it possible to achieve a uniform distribution of functional ingredients during packaging.

The sea grass Zostera marina is collected after storm emissions in the period from 15.07 to 15.08, since during this time interval the maximum accumulation of “marine” pectin zosterol is observed in it.

Table 1 shows data on the composition of pectin substances in samples of dried sea grass Zostera marina depending on the timing of collection.

The daily dose of sea pectin is 1-3 g, which is significantly lower compared to the effective doses of other known pectins (apple, citrus, beet). “Marine” pectin has a prolonged effect and, in comparison with widely used pectins, has a low degree of methoxylation, which ensures its high adsorption properties.

Of particular interest are experimental data on the ability of zosterol to act as a potential geroprotector, as well as its ability to reduce cholesterol in the blood, which provides an anti-sclerotic effect.

Due to its complex structure, zosterol firmly retains and removes radionuclides and heavy metal salts from the human body and is not toxic. Marine pectin has antiviral and antibacterial properties, normalizes the gastrointestinal tract, blood cholesterol levels, and strengthens the immune system.

The results of the studies showed that the iodine content in the sea grass Zostera marina ranges from 0.15% to 0.24% and depends on the stage of development of the sea grass and the season of the year. The highest amount of iodine in the grass Zostera marina is observed in samples also collected in July-August.

From the presented data it follows that the sea grass Zostera Marina of the Azov-Black Sea basin can be used in the production of specialized food products, as it is a source of such an important trace element as iodine and the valuable marine polysaccharide zosterol. The presence of such facts allows us to talk about the feasibility of introducing Zostera Marina sea grass as a functional food ingredient in the production of healthy food products.

The medicinal plants included in the new composition satisfy the body’s need for organic acids, flavonoids, and polysaccharides.

Peppermint leaves are used as an antispasmodic and antimicrobial agent. In its native form, peppermint leaves contain at least 2% essential oil. In addition, it contains organic acids, tannins, flavonoids, carotene, betaine, hesperidin, trace elements (copper, manganese, strontium, etc.) and other chemical compounds. The native plant, due to the presence of a complex of biologically active compounds in it, has a wide range of pharmacological activity. Galenic extracts from peppermint herb have soothing, antispasmodic, choleretic, antiseptic and analgesic properties, and also have a reflex coronary dilatatory effect. Due to the local irritating effect and stimulating effect on peripheral neuroreceptors of the skin and mucous membranes, capillary circulation and intestinal motility are enhanced.

Yarrow herb is used as part of infusions for gastrointestinal diseases; in addition, it has a sedative effect, hypotensive and cardiotonic effect, contains the alkaloid achillein, an essential oil that contains sesquiterpenoids and monoterpenoids, tannins, amino acids, organic acids, carotene, vitamin K, ascorbic acid, bitter substances.

Long black tea is a plant with a complex chemical composition. It contains more than 300 chemicals and compounds. An essential component of tea is the alkaloid caffeine (2…4%). Tannins contained in tea leaves play an important role in the formation of taste. Together with caffeine, tannins provide a tonic effect during intense mental work. In addition, they improve digestion, strengthen blood vessels, small capillaries and reduce the permeability of their walls. Tannin oxidation products - quinones - form aromatic substances involved in creating the aroma of tea.

The combination of peppermint leaves, yarrow herb and sea grass Zostera marina increases the antioxidant properties of black tea, has a calming effect on the body, stimulates the immune system, increases the body's resistance, has a beneficial effect on the gastrointestinal tract, increases the body's resistance to external factors and helps remove heavy metal salts and radionuclides from the body.

The method of obtaining a tea functional food composition for prophylactic purposes is carried out as follows.

Sea grass Zostera marina is dried naturally in order to slow down biochemical processes and stop the activity of tissue and bacterial enzymes. First, the Zostera marina grass is washed with fresh water, then dried in open areas with a hard surface, on special flooring or mesh racks, laying them out in a layer 10-15 cm thick, in strips 1 m wide, periodically turning them over during the drying process at a temperature of no more than 45 ° C. Drying time for Zostera marina grass is 30-36 hours, depending on weather conditions, to a humidity of no more than 14±1% in the southern regions of the country. The advantage of natural drying is that it is the least energy-consuming compared to other types of drying.

For other regions, an artificial drying method for Zostera marina sea grass is recommended.

Peppermint leaves contain essential oil substances, so they must be dried at a temperature of 30-35°C. With this drying mode, excess moisture evaporates from the leaves, and most of the biologically active substances are preserved. Peppermint leaves are considered properly dried if they have not changed color or lost their scent. During the drying process, finished dried raw materials are obtained with a mass fraction of moisture up to 14%.

Yarrow must be dried in the shade, in a ventilated area. In this case, the drying temperature should not exceed 40°C.

After drying, a collection of herbs is prepared. To do this, the leaves of peppermint, yarrow and sea grass Zostera marina are crushed to 5 mm.

Dried plant materials are added to black long tea in the amount of 45.0 kg in the following amounts: sea grass Zostera marina - 35.0 kg, peppermint leaf - 10.0 kg, yarrow herb - 10.0 kg. The proposed ratio of components of the functional food composition is optimal, because an increase in the amount of black long tea relative to the declared amount reduces the preventive properties of the finished product, and a minimal amount worsens the organoleptic quality indicators. Drum mixers are used to mix ingredients. Next, the tea and herbal supplements are mixed at a speed of 5 rpm for 5-6 minutes, and then dosed and packaged in consumer packaging.

When brewed, the resulting composition gives a light brown, transparent, slightly astringent drink with a mint aroma and a rich taste with a predominance in the taste and aroma of black long tea.

The proposed method for obtaining a tea functional food composition of a preventive nature makes it possible to improve organoleptic characteristics and ensure the preservation of valuable food nutrients of the product through the use of gentle solar-air drying of plant materials, achieve a uniform distribution of functional ingredients by grinding plant materials and give the product complexing and radioprotective properties.

Thus, the method for producing a tea functional food composition can be recommended for use in the form of tea and as a fortifying additive for the production of “Health” food products.

Claims (5)

A method for producing a tea functional food composition for preventive purposes, including drying, mixing black long tea and plant raw materials containing yarrow herb, characterized in that they add peppermint leaf and sea grass Zostera marina, collected from mid-July to mid-August, while yarrow herb is dried at a temperature of no more than 40°C in the shade; mint leaves at a temperature of 30-35°C, sea grass Zostera marina are dried at a temperature of no more than 45°C under conditions of constant aeration for 30-36 hours, and all plant materials are dried to a moisture content within 14±1%, then crushed and mixed at the following ratio of components, wt.%: sea grass Zostera marina - 35 peppermint leaves - 10 yarrow herb - 10 black long tea - 45