METHOD OF PRODUCING EXTRACT FROM TEA RAW MATERIAL Russian patent published in 1999 - IPC

FIELD: tea industry; may be used as biologically active additive to various food products and beverages. SUBSTANCE: in the process of extraction of black and/or green tea and/or tea from rough stalks of black and green teas, used as extractant is composition containing mixture of potable water, food acid, rectified alcohol and aqueous suspension of fermented preparations. Cytopectoproteolytic complex is used as fermented preparations. Extraction is conducted for 3.0-7.0 h at temperature 36-52 C, alcohol concentration is 2.5-3.5 vol.%, and extractant pH is 4.0-5.3. After extract cooling, its alcoholization is possible up to alcohol content of 16.0-25.0 vol%. Grist remained after extraction may be subjected to aqueous-alcoholic extraction at alcohol concentration of 2.5-3.5 vol.% with preparation of secondary extract. The main and secondary extracts may be mixed or used separately. EFFECT: simplification of extraction process. 4 cl, 3 ex