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RU-2861433-C1 - COMPOSITION FOR PREPARING MATCHA TEA DRINK AND METHOD FOR PREPARING SAME

RU2861433C1RU 2861433 C1RU2861433 C1RU 2861433C1RU-2861433-C1

Abstract

FIELD: food industry. SUBSTANCE: composition for preparing a matcha tea drink includes the following ingredients in the specified mass ratio: concentrated lime juice 10.0-25.0%, matcha tea 0.1-1.0%, potassium sorbate 0.02-0.1%, sodium benzoate 0.005-0.05%, water – the rest up to 100%. The method for preparing the drink using the claimed composition is carried out as follows. The matcha tea is weighed, mixed with prepared water and boiled for 2 hours at a temperature of 100°C. The concentrated lime juice is weighed, pasteurised at a temperature of 100°C for 20 minutes, and adjusted for solids content and acidity. The obtained ingredients are mixed, and potassium sorbate and sodium benzoate are added to them until completely dissolved. EFFECT: expansion of the range of drinks containing plant components, obtaining a drink with improved organoleptic properties: harmonious taste and aroma properties, the drink has a pleasant and bright aroma, with enhancement and revelation of the matcha tea taste in the drink. 2 cl

Dates

Publication Date
20260505
Application Date
20250818

Claims (12)

  1. 1. A composition for preparing a drink with matcha tea, comprising the following ingredients in the specified mass ratio:
  2. Concentrated lime juice 10.0-25.0%
  3. Matcha tea 0.1-1.0%
  4. Potassium sorbate 0.02-0.1%
  5. Sodium benzoate 0.005-0.05%
  6. Water – the rest up to 100%.
  7. 2. A method for preparing a beverage using the composition according to claim 1, characterized in that matcha tea is weighed, then mixed with prepared water, boiled for 2 hours at a temperature of 100°C, then concentrated lime juice is weighed, pasteurized at a temperature of 100°C for 20 minutes, then adjusted for the amount of dry matter and acidity, the resulting ingredients are mixed and pre-weighed potassium sorbate and sodium benzoate are added to them until completely dissolved, while the original ingredients are used in the following mass ratio:
  8. Concentrated lime juice 10.0-25.0%
  9. Matcha tea 0.1-1.0%
  10. Potassium sorbate 0.02-0.1%
  11. Sodium benzoate 0.005-0.05%
  12. Water – the rest up to 100%.

Description

The group of inventions relates to the food industry, namely to a drink and a method for producing it. A non-alcoholic beverage is known that contains instant powder from Japanese matcha green tea, as well as plant ingredients in the form of oat milk powder, or almond milk powder, or coconut milk powder, or soy milk powder, or milk ingredients in the form of dry milk powder, or dry whey powder in the following initial ratio: instant powder from Japanese matcha green tea 10-80%, oat milk powder, or almond milk powder, or coconut milk powder, or soy milk powder, or dry milk powder, or dry whey powder 20-90%. (See RU 2838062 C1, IPC A23L 2/39, published 10.04.2025). The closest analogue of the claimed invention is a non-alcoholic drink (EP 2997832 A1, published: 23.03.2016) containing matcha green tea, green tea leaf extract and/or grain extract and a sweetener, wherein the content of insoluble solids per 100 ml of the drink is from 0.3 g to 0.9 g. The disadvantage of analogs is their insufficiently bright taste. The problem that the claimed group of inventions is aimed at solving is the creation of a light drink with a rich taste. The technical result achieved through the implementation of the claimed group of inventions consists in improving the organoleptic properties, as well as expanding the range of beverages containing plant components. The stated technical result is achieved by the fact that the declared drink is prepared with the addition of matcha green tea. Drinking matcha green tea provides the drink with powerful detoxifying properties. The catechins in the tea promote the accelerated elimination of toxins from the body, helping the liver effectively cleanse the blood and eliminate harmful substances and metabolic waste. Matcha's powdered form ensures complete dispersion of the solid particles in an aqueous medium, ensuring that all the flavoring and bioactive substances, including catechins, theanine, and chlorophyll, are evenly distributed throughout the beverage. This results in a vibrant, rich, and pure flavor, enhanced by the natural acidity of lime juice, without the need for additional flavor enhancers, sweeteners, or texture stabilizers. Unlike similar products, which achieve rich flavor through additional ingredients (milk substitutes, extracts, or sweeteners), the intensity of the organoleptic properties in this drink is achieved through the properties of matcha tea powder interacting with the acidic environment of lime juice. This eliminates the drawback of similar products, namely, their lack of a vibrant flavor, and ensures the stated technical result. Furthermore, the absence of additional fillers (dairy, vegetable, or sugary) makes the claimed drink technologically simple, easily adaptable to the requirements of functional nutrition, and also more stable during storage due to potassium sorbate and sodium benzoate. Through experiments, it was found that the following ratio of components to the total mass of the product is optimal for giving the finished drink a pleasant taste and bright aroma in the following composition: Concentrated lime juice: 10.0 - 25.0% Matcha tea: 0.1 - 1.0% Potassium sorbate: 0.02 - 0.1% Sodium benzoate: 0.005 - 0.05% Water: the rest up to 100% Concentrated lime juice (10.0 - 25.0%): the lower limit (10.0%) is the minimum required to create an acidic environment, which ensures the key technical result—the intensification and development of the matcha tea flavor. At lower concentrations, the drink loses its vibrancy, failing to achieve the desired rich flavor and will not be fundamentally different from similar products. The upper limit (25.0%) is determined by organoleptic balance. Exceeding this value results in excessive acidity, which will mask rather than enhance the subtle notes of matcha tea. This also eliminates the need for sweeteners to compensate for the acidity, preserving the technological simplicity and purity of the composition. Matcha tea (0.1 - 1.0%): The lower limit (0.1%) is set as the minimum amount needed to impart the beverage's characteristic flavor and color, and to provide the stated detoxifying properties due to the catechins. At lower dosages, matcha's contribution to the beverage's organoleptic properties and functionality will be insignificant. Exceeding the upper limit (1.0%) results in excessive astringency, bitterness, and turbidity in the finished beverage. The powdered form of the tea ensures complete dispersion, but too high a concentration can lead to sedimentation and deterioration of the consumer properties, which defeats the purpose of creating a light beverage. Potassium sorbate (0.02 - 0.1%) and sodium benzoate (0.005 - 0.05%): the lower limits represent the minimum effective concentrations required to inhibit the growth of yeast, mold, and some bacteria in the acidic environment of the beverage, ensuring its shelf stability. The upper limits are determined by both current food safety regulations and the risk of off-fla