PREPARATION METHOD OF FLAVOURED TEA Russian patent published in 2009 - IPC A23F3/40 

FIELD: food industry.

SUBSTANCE: marigold flowers 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 marigold flowers are entered into suspension It is followed by moulding, drying to residual humidity 13-15%, cutting, impregnating with gas-liquid extract of marigold flowers 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.

EFFECT: obtaining a new product in form of reconstituted flavoured tea form tea production waste with the fullest usage of mentioned waste.