Camellia sinensis wine composition and method for preparing same

Abstract

The present disclosure relates to Camellia sinensis wine compositions and methods for their preparation. The present disclosure provides a blend of Camellia sinensis (dried Camellia sinensis including black tea, green tea, white tea, oolong tea, matcha and various other grades and varieties) and dehydrated Vitis (grape) skins of all Vitis varieties, with the addition of natural and / or artificial flavors being the basis of the disclosed beverage. The blend of mixed dried tea leaves and dehydrated Vitis skins further includes multiple flavors including various herbs and spices in specific mixing ratios to obtain a composition that can be used in beverages or food products. The antioxidants from tea combined with the resveratrol from Vitis skins results in a unique beverage with high natural polyphenol content, including natural caffeine.

Description

[Technical field]

[0001] [CROSS REFERENCE TO RELATED APPLICATIONS] This application claims the benefit of and priority to U.S. Provisional Application No. 63 / 125,016, filed December 14, 2020, entitled "SYSTEM AND METHOD FOR MANUFACTURING READY-TO-DRINK TEA WINE," the contents of which are incorporated herein by reference in their entirety.

[0002] The present disclosure relates generally to beverage brewing methods, and in particular, the disclosure relates to processes and compositions for producing alcoholic and non-alcoholic ready-to-drink tea beverages. [Background technology]

[0003] Beverages like coffee and Camellia sinensis (tea) are very popular and common among various types of people in various cultures around the world. In the last few decades, the coffee and tea industries have evolved from commodity-based industries to specialty products industries. Black tea is known to be the second most consumed beverage in the world after water. However, all of the evolution of the black tea industry is based on processes and technologies that have been developed over more than 100 years. Furthermore, there are many known methods to make instant tea from tea essence. In recent years, there has been a rise in consumer demand globally for functional beverages that provide health and nutritional benefits. The ready-to-drink tea bottle category is seeing an increase in consumer demand, making the ready-to-drink tea category one of the fastest growing segments in the world. Furthermore, the ready-to-drink tea segment is popular among the younger generation of consumers, creating a huge opportunity for current and future monetization for beverage companies. Black tea has natural antioxidant health benefits and Vitis (grape) skin contains the healthful resveratrol, making it a perfect functional beverage for ready-to-drink bottle applications. Additionally, the addition of other ingredients, such as cannabidiol from hemp, can further enhance the health benefits of the ultimate functional beverage.

[0004] In existing formulas that contain Camellia sinensis leaves, the antioxidants and caffeine are not optimized to maximize the health benefits per serving. Furthermore, existing methods do not address the optimization of antioxidants and caffeine by mixing different ratios of antioxidant-rich plants such as black camellia, green camellia, and white camellia with coffee beans, certain spices, and resveratrol from grape skins. Furthermore, existing formulas compromise nutritional value and require several chemical steps to manufacture.

[0005] However, the ready-to-drink tea market is very limited in products with known nutritional properties, such as those that combine the nutritional value of grape-derived resveratrol, as found in wine, with the antioxidants derived from tea. Despite these benefits, no alcoholic or non-alcoholic beverages are available in the market. In view of the above discussion, a need exists for processes and compositions for producing alcoholic and non-alcoholic ready-to-drink Camellia sinensis wines. Summary of the Invention [Problem to be solved by the invention]

[0006] The present disclosure relates generally to processes and compositions for producing alcoholic and non-alcoholic ready-to-drink Camellia sinensis (tea) wines. [Means for solving the problem]

[0007] In one embodiment, a composition is disclosed. The composition comprises 1-46% by weight of dried Camellia sinensis leaves; 1-27% by weight of dehydrated Vitis peel; 3-25% by weight of at least one flavoring agent; 1-10% by weight of at least one sweetener; and 1-5% by weight of at least one preservative. In one embodiment, the Camellia sinensis leaves are selected from the group consisting of at least one of black tea, green tea, white tea, oolong tea, matcha tea, koicha tea, pu-erh tea, and combinations thereof. In an embodiment, a blend of various varieties of tea can be used. In a preferred embodiment, a blend of black tea, white tea, and green tea provides the desired results. In one embodiment, the dehydrated grape (Vitis) skins are removed from the following group of grapes: Concord, Cotton Candy, Moondrops, Flame Seedless, Dominga, Red Globe, Crimson, Black Muscat, Centennial, Thompson Seedless, Autumn Royal, Tempranillo, Glenora, Marquis, Koshu, Kyoho, and combinations thereof.

[0008] In one embodiment, Camellia sinensis includes black tea, green tea, white tea and various herbs and fruits, the black tea is used to make black tea Merlot, black tea Cabernet Sauvignon, black tea Pinot Noir ready-to-drink teas, the green tea is used to make green tea Riesling and green tea Sauvignon Blanc ready-to-drink teas, and the white tea is used to make white tea Chardonnay ready-to-drink tea.

[0009] In one embodiment, the present disclosure provides a process for preparing a composition, comprising blending 2-46% by weight of dried tea leaves and 2-27% by weight of dehydrated Vitis bark to obtain a blend; adding 3-25% by weight of at least one flavoring agent, and 1-10% by weight of at least one sweetener to the blend; and adding 1-5% by weight of at least one preservative for preservation.

[0010] In an embodiment, the composition may be used in at least one of a beverage and a food product. In one embodiment, a composition for producing a ready-to-drink beverage includes black tea, green tea, white tea (Camellia sinensis), dehydrated grape skin herb, a variety of wines, cannabidiol, tetrahydrocannabinol, artificial sweeteners, and compositions thereof.

[0011] In one embodiment, the Camellia sinensis-grape skin ingredient mix is ​​provided as a pouch of fresh ice Camellia sinensis for home or commercial use of fresh ice Camellia sinensis.

[0012] An object of the present disclosure is to provide a method for producing a ready-to-drink beverage.

[0013] Another object of the present disclosure is to produce alcoholic and non-alcoholic beverages.

[0014] Another object of the present disclosure is to produce a Camellia sinensis grape skin brew.

[0015] Another object of the present disclosure is to produce a Camellia sinensis grape skin brew with added cannabidiol and tetrahydrocannabinol.

[0016] Another object of the present disclosure is to produce alcoholic and non-alcoholic beverages using various camellia and dehydrated vitis peels.

[0017] Another objective of the present disclosure is to combine the antioxidant effects of camellia and the nutritional benefits of resveratrol from grape skins in an easy-to-drink bottled beverage to promote nutrition.

[0018] Another objective of the present disclosure is to develop an environmentally friendly, chemical-free beverage production process.

[0019] To further clarify the advantages and features of the present disclosure, a more particular description of the invention will be made by reference to specific embodiments thereof, which are illustrated in the accompanying drawings. It is understood that these drawings depict only typical embodiments of the invention, and therefore are not to be considered as limiting its scope. The invention will be described with additional specificity and detail using the accompanying drawings. [Brief description of the drawings]

[0020] These and other features, aspects, and advantages of the present disclosure will be better understood from the following detailed description taken in conjunction with the accompanying drawings:

[0021] FIG. 1 is a block diagram of a system for producing ready-to-drink camellia wine according to one embodiment of the present disclosure.

[0022] FIG. 2 is a flow chart illustrating the steps for making ready-to-drink Camellia sinensis wine according to one embodiment of the present disclosure.

[0023] FIG. 3 illustrates a process flow chart for producing a pre-blended Camellia sinensis / grape skin bulk blend ready-to-drink Camellia sinensis wine, thereby sending it to a bottler for added flavor, in accordance with an embodiment of the present disclosure.

[0024] FIG. 4 illustrates a process flow chart for producing a pre-blended Camellia sinensis / grape skin bulk blend ready-to-drink Camellia sinensis wine, thereby sending it to a bottler for adding flavors at the bottler facility, according to one embodiment of the present disclosure.

[0025] FIG. 5 shows a flow chart of a process for sending ready-to-drink Camellia sinensis wine to a bottler for the addition of flavors or a premixed blend of cannabidiol and tetrahydrocannabinol, and then upgrading again at the bottler to enhance flavors as needed, according to one embodiment of the disclosure.

[0026] FIG. 6 shows a process flow chart of camellia liqueur (alcoholic) according to one embodiment of the present disclosure.

[0027] FIG. 7 shows a process flow chart for Camellia liqueur (non-alcoholic) according to an embodiment of the present disclosure; and

[0028] FIG. 8 illustrates a process flow for preparing a beverage enriched with healthy antioxidants and natural caffeine, according to one embodiment of the present disclosure.

[0029] Moreover, those skilled in the art will appreciate that elements in the figures are illustrated for simplicity and may not necessarily be drawn to scale. For example, a flow chart illustrates a method in terms of the most prominent steps involved, to help improve understanding of aspects of the present disclosure. Furthermore, with respect to the structure of an apparatus, one or more components of the apparatus may be represented in the drawings by conventional symbols, and the drawings may show only certain details appropriate to understanding the embodiments of the present disclosure, so as not to obscure the drawings with details that will be readily apparent to those skilled in the art having the benefit of the description herein. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0030] For the purposes of promoting an understanding of the principles of the invention, reference will now be made to the embodiments illustrated in the drawings and specific language will be used to describe them. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, and that such changes and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein, are contemplated as would normally occur to one skilled in the art to which the invention pertains.

[0031] It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention, but are not intended to be restrictive thereof.

[0032] References throughout this specification to "one aspect," "another aspect," or similar language mean that a particular feature, structure, or characteristic described in connection with an embodiment is included in at least one embodiment of the disclosure. Thus, the appearances of "in one embodiment," "in another embodiment," and similar language throughout this specification do not necessarily all refer to the same embodiment.

[0033] The terms "comprising," "including," "including," or other variations are intended to cover a non-exclusive inclusion, such that a process or method consisting of a list of steps may include not only those steps, but also other steps not expressly listed or inherent to the process or method. Similarly, a reference to one or more apparatus or subsystems or elements or structures or components proceeded by "comprising" does not, without more constraints, exclude the presence of other apparatuses or subsystems or elements or structures or components or additional apparatuses or additional subsystems or additional elements or additional structures or additional components.

[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The systems, methods, and examples provided herein are illustrative and not intended to be limiting.

[0035] Hereinafter, embodiments of the present disclosure will be described in detail with reference to the accompanying drawings.

[0036] Referring to FIG. 1, a block diagram of a ready-to-drink production system for Camellia sinensis and grape (vits) wine according to one embodiment of the present disclosure is shown. The system 100 is comprised of a chamber 102 for mixing Camellia sinensis with various herbs and grape skins. Various herbs include the green or flower parts of the plant leaves (either fresh or dried), while spices are usually dried and produced from other parts of the plant including seeds, bark, roots and fruits. Grape skin is the outer layer of the fruit of wine grapes. Grapes and grape skins come in a variety of colors, including light green, red, pink, and purplish red. Furthermore, grape skins affect the color and final flavor of the camellia. Water is added to the chamber 102 for steeping or infusing Camellia sinensis at various temperatures. Camellia sinensis includes black tea, green tea, white tea, and combinations thereof. Tea leaves at different temperatures are steeped in water for a predetermined time. The predetermined time ranges from 2 to 24 hours, which is selected depending on the taste and aroma of the Camellia sinensis. The chamber 102 is a temperature controlled chamber that maintains the temperature of the Camellia sinensis at various temperatures.

[0037] In one embodiment, the heating device 104 is installed in the chamber 102 to brew Camellia sinensis and its combinations in an aerated or sealed brewing chamber for a user defined time to prepare ready to drink Camellia sinensis. Camellia sinensis and its combinations are mixed in different ratios for different recipes and steeped for a certain period of time, which varies depending on the type of Camellia sinensis and grape wine recipe. The heating device 104 is operated manually or automatically for a certain period of time. Aeration of the brewed Camellia sinensis is maintained by restricting the diffusion of atmospheric gases into the brewed Camellia sinensis.

[0038] In one embodiment, the container 106 is used to receive and thereby store the camellias and combinations thereof in an aerated state. The container 104 may comprise a bottle, a pouch, etc. The container 104 selected herein is an airtight container that cannot draw in or expel air.

[0039] In one embodiment, a refrigeration unit 108 is associated with the vessel 104 for freezing the aerated brewed camellia in the vessel 104. The camellia-grape skin ingredient mix is ​​also provided as a fresh brewed iced camellia and bits blend pouch for home or commercial fresh brewed iced camellia use.

[0040] In one embodiment, a packaging apparatus 110 is disclosed for bottling the brewed camellia using commercially available filling methods for preparing drinkable camellia, including hot filling, cold filling, aseptic, etc.

[0041] In one embodiment, flavorings are added to the container 104 for preparing alcoholic and non-alcoholic camellia and bits with or without cannabidiol and tetrahydrocannabinol when flavorings are added to the container 104 for preparing alcoholic and non-alcoholic camellia and bits. The flavorings include multiple liquid wines, juices, artificial flavors, sweeteners, and natural flavors such as sweeteners. The flavorings further consist of cannabidiol and tetrahydrocannabinol extracted from hemp plants or marijuana plants. The alcoholic beverage / camellia tea of ​​the present invention is prepared by extracting multiple camellia teas, such as black tea, green tea, white tea, and various herbs separately and mixing them with multiple liquid wines when bottling, and multiple other flavors of different camellia tea and grape varieties are produced with varying tastes and amounts of flavors.

[0042] In one embodiment, various processing parameters are altered to impart changes to various sensory indices such as appearance, color, aroma, bouquet, sweetness, body, flavor, bitterness, astringency, sourness, etc.

[0043] 2 shows a flow chart of a process for producing ready-to-drink Camellia sinensis wine according to one embodiment of the present disclosure. In step 202, the process 200 includes mixing Camellia sinensis with various herbs and grape skins to prepare a mixture. The Camellia sinensis and various herbs and grape skins are mixed manually or automatically through a machine to prepare a homogenously mixed mixture.

[0044] In step 204, the process 200 includes adding water for steeping and infusing Camellia sinensis at various temperatures. Camellias at different temperatures are steeped in water for a predetermined time to prepare a solution. The predetermined time is selected from a range of 2 to 24 hours and varies according to the user's desired preference. The predetermined time varies depending on the combination of camellia-wine infusion or type of camellia and type of grape skin.

[0045] At step 206, the process 200 includes brewing the solution in a vented or sealed brewing chamber for a user defined time. At step 208, the process 200 includes pouring the brewed solution into the vessel 104. At step 210, the process 200 includes adding flavoring to the vessel 104 for preparing alcoholic and non-alcoholic camellias with or without cannabidiol and tetrahydrocannabinol, upon adding flavoring to the vessel 104 for preparing alcoholic and non-alcoholic camellias.

[0046] In step 212, the process 200 includes bottling the brewed Camellia sinensis by a small or commercial bottler using a commercially available filling method to prepare ready-to-drink Camellia sinensis.

[0047] In one embodiment, the method for preparing the ready-to-drink black camellia includes mixing the black camellia with various herbs and grape skins to prepare a mixture, and adding water to steep or infuse the black camellia at different temperatures. The multiple camellias at different temperatures are steeped in water for a predetermined time to prepare a solution. The predetermined time varies depending on the method of infusion of the camellia-wine or the combination of the type of camellia and the type of grape skin.

[0048] In one embodiment, the ready-to-drink black camellia production process consists of brewing a solution in an aerated or sealed brewing chamber for a user-defined time and then pouring the brewed solution into a container 104.

[0049] In one embodiment, the process for producing ready-to-drink tea Camellia sinensis further includes adding flavors to the vessel 104 for preparing alcoholic and non-alcoholic tea Camellia sinensis, and bottling the brewed Camellia sinensis by a small or commercial bottler using commercially available filling methods for preparing ready-to-drink tea Merlot, tea Cabernet Sauvignon and tea Pinot Noir. Multiple other flavors of different Camellia varieties and grape varieties are produced with varying amounts of flavor and taste.

[0050] In one embodiment, the process for producing ready-to-drink green tea comprises mixing green tea with various herbs and grape skins to prepare a mixture, then adding water for steeping or infusing the green tea at various temperatures, and brewing the solution in an aerated or sealed extraction chamber for a user-defined time, which varies depending on the Camellia sinensis-wine infusion or combination of Camellia sinensis variety and grape skin variety.

[0051] In one embodiment, the process for producing ready-to-drink green tea Camellia sinensis consists of pouring the brewing solution into a vessel 104, adding flavors to the vessel 104 for preparing alcoholic and non-alcoholic Camellia sinensis, and then bottling the brewed Camellia sinensis by a small or commercial bottler using commercially available filling methods for preparing ready-to-drink green tea Camellia sinensis (tea) Riesling and green tea Sauvignon Blanc.

[0052] In one embodiment, the manufacturing process of ready-to-drink white Camellia sinensis (tea) further includes mixing white tea with various herbs and grape skins to prepare a mixture, adding water to steep or infuse the white tea at various temperatures, and then brewing the solution in a sealed brewing chamber for a user-defined time. The predetermined time varies depending on the infusion method of black tea and wine, or the combination of the type of black tea and the type of grape skin. In one embodiment, the process for producing ready-to-drink white tea further includes pouring the brewing solution into a container 104, adding flavors into the container 104 for preparing alcoholic and non-alcoholic tea, and then bottling the brewed tea by a small scale or commercial bottler using a commercially available filling method for preparing ready-to-drink white tea Chardonnay.

[0053] In another embodiment, a process for producing a ready-to-drink beverage is disclosed, the process further comprising mixing a combination of multiple Camellia sinensis including black tea, green tea, and white tea (Camellia sinensis) with various herbs and grape skins. The process further comprises adding water to steep or infuse the multiple Camellia sinensis at various temperatures. The multiple Camellia sinensis at different temperatures are steeped in water for a predetermined time. The predetermined time comprises 2 to 24 hours. The steeping or infusion is exemplified by mixing essence of Camellia sinensis in water. The predetermined time varies depending on the Camellia-wine infusion method or the combination of Camellia type and grape skin type.

[0054] The process further includes brewing the combination of multiple camellia sinensis in an aerated or sealed brewing chamber for a user-defined time. Multiple camellia sinensis are mixed in various ratios for different recipes and infused for a certain time. The time varies depending on the type of recipe of camellia sinensis wine. Various ratios are selected for light, medium and hard taste of camellia sinensis. The process further includes pouring the combination of multiple camellia sinensis into a container 104 in an aerated state. The process further includes freezing the aerated brewed camellia in the container 104. The camellia sinensis-grapeskin ingredient mix is ​​also provided as a fresh ice camellia sinensis pouch for home or commercial fresh ice camellia sinensis.

[0055] The process may further include adding flavors to the vessel 104 for preparing alcoholic and non-alcoholic camellias, the flavors consisting of multiple liquid wines, juices, artificial sweeteners, etc. The flavors further consist of cannabidiol and tetrahydrocannabinol extracted from either the hemp plant or the marijuana plant.

[0056] The process further involves small-scale or commercial bottlers bottling the brewed camellia using commercially available filling methods to prepare ready-to-drink camellia, including hot-filling, cold-filling, and aseptic filling.

[0057] In one embodiment, a composition for producing a ready-to-drink beverage comprising cannabidiol and tetrahydrocannabinol, with or without artificial and / or natural sweeteners, black tea, green tea, white tea (Camellia sinensis), herb with dehydrated grape skins, a plurality of wines, and compositions thereof.

[0058] In one embodiment, the method for producing the instant beverage further comprises brewing the camellia wine peanut before and after bottling. The finished brew is measured using a spectrophotometer to measure the range of color using spectral reflectance, transmittance and / or illuminance for the color and clarity of the Camellia sinensis wine.

[0059] In one embodiment, black tea, green tea, white tea (Camellia sinensis) and various dried herbs can be brewed / steamed with any kind of dehydrated grape skins of various varieties to make bottled ready-to-drink Camellia sinensis wine. The same "bulk Camellia sinensis - flavoring and grape skin ingredient mix can also be provided as fresh brewed iced Camellia sinensis pouches for residential and commercial fresh brewed iced Camellia sinensis use. The pouches are used for commercial brewers in food service applications and for in-home use like hot tea bags. The pouches are also used as Camellia sinensis bags with or without ice. However, the disclosed process is for RTD bottled applications and fresh brewed Camellia sinensis and grape vitz skin bags / pouches.

[0060] In one embodiment, a process is disclosed that includes the concept of vinifying Camellia sinensis separately and adding dehydrated grape skins to make Camellia sinensis wine. The disclosed process includes making a Camellia sinensis wine ready-to-drink bottle by mixing the vinified Camellia sinensis and the separate wine together.

[0061] 3 shows a process flow chart for producing ready-to-drink Camellia sinensis wine using a pre-blended Camellia sinensis / grape skin bulk blend, thereby adding flavors and sending to a bottler, according to one embodiment of the present disclosure. In step 302, the process 300 includes extracting Camellia sinensis wine from a solution of process water, pre-blended Camellia sinensis / grape skins, and flavors.

[0062] At step 304, the process 300 includes clarifying / stabilizing the extracted Camellia sinensis wine by passing the extracted Camellia sinensis wine through at least two columns in parallel at a predetermined flow rate to achieve the highest possible throughput. At step 306, the process 300 includes mixing a sweetener or water, or a combination of sweeteners, with various flavors in the Camellia sinensis wine and water in a mixing tank to obtain a sweetened Camellia sinensis wine, where the sweetener or water, or flavors, or a combination thereof are mixed according to the desired taste.

[0063] At step 308, the process 300 includes receiving the sweetened flavored Camellia sinensis wine in a final storage tank after suitable mixing of sweetener, water, or a combination thereof. At step 310, the process 300 includes pasteurizing the sweetened Camellia sinensis wine after heating the sweetened Camellia sinensis wine at high temperature for a short time to kill bacteria or other microorganisms present inside the Camellia sinensis wine. After the sweetened Camellia sinensis wine is pasteurized, the sweetened Camellia sinensis wine becomes drinkable Camellia sinensis wine.

[0064] At step 312, the process 300 includes filling the tea wine into the container and capping it. At step 314, the process 300 includes labeling the tea wine container. At step 316, the process 300 includes coding the tea wine container with a unique code. At step 318, the process 300 includes inspecting the container and the unique code. At step 320, the process 300 includes packaging the container into a box, thereby sending it for distribution. The packaging of the containers in the box occurs in a warehouse.

[0065] 4 shows a flow chart of a process for producing a ready-to-drink Camellia sinensis wine using a pre-blended Camellia sinensis / grape skin bulk blend, thereby sending to a bottler for adding flavors at the bottler's facility, according to one embodiment of the disclosure. In step 402, the process 400 includes extracting Camellia sinensis wine from a solution of process water, pre-blended Camellia sinensis / grape skins, and flavors.

[0066] At step 404, the process 400 includes clarifying / stabilizing the extracted Camellia sinensis wine by passing the extracted Camellia sinensis wine through at least two columns in parallel at a predetermined flow rate to achieve the highest possible throughput. At step 406, the process 400 includes mixing sweetener, water, flavor or combination thereof into the Camellia sinensis wine in a mixing tank to obtain a sweetened Camellia sinensis wine, where the sweetener, water, flavor or combination thereof is mixed according to the desired taste.

[0067] At step 408, the process 400 includes receiving the sweetened flavored Camellia sinensis wine in a final storage tank after appropriate mixing of sweetener or water, or a combination of sweetener and water. At step 410, the process 400 includes pasteurizing the sweetened Camellia sinensis wine after heating the Camellia sinensis wine at high temperature for a short period of time to kill bacteria or other microorganisms present in the Camellia sinensis wine. After the sweetened Camellia sinensis wine is pasteurized, the sweetened Camellia sinensis wine becomes potable Camellia sinensis wine.

[0068] In step 412, the process 400 includes filling the container with camellia wine and capping it. In step 414, the process 400 includes labeling the container of Camellia Sinensis wine. In step 416, the process 400 includes coding the container of Camellia Sinensis wine with a unique code. In step 418, the process 400 includes inspecting the container and the unique code. In step 420, the process 400 includes packaging the container into a box, thereby sending it for distribution. The packaging of the container into the box is performed in a warehouse.

[0069] 5 shows a flow chart of a process for sending a pre-mixed blended ready-to-drink Camellia sinensis wine to a bottler for the addition of flavors and / or cannabidiol and tetrahydrocannabinol, and then upgrading by adding flavors again at the bottler to enhance flavors, if desired, according to one embodiment of the disclosure. In step 502, the process 500 includes extracting Camellia sinensis wine from a solution of treated water, pre-blended Camellia sinensis / grape skins, and flavors.

[0070] At step 504, the process 500 includes clarifying / stabilizing the extracted Camellia sinensis wine by passing it through at least two columns in parallel at a predetermined flow rate to achieve the highest possible throughput. At step 506, the process 500 includes mixing sweetener, water, flavor or combinations thereof into the Camellia sinensis wine in a mixing tank to obtain a sweetened Camellia sinensis wine, where the sweetener, water, flavor or cannabidiol and tetrahydrocannabinol or combinations thereof are mixed according to the desired taste.

[0071] At step 508, the process 500 includes receiving the sweetened flavored Camellia sinensis wine in a final storage tank after appropriate mixing of sweetener or water, or a combination of sweetener and water. At step 510, the process 500 includes pasteurizing the sweetened Camellia sinensis wine after heating the Camellia sinensis wine at high temperature for a short period of time to kill bacteria or other microorganisms present in the Camellia sinensis wine. After the sweetened Camellia sinensis wine is pasteurized, the sweetened Camellia sinensis wine becomes potable Camellia sinensis wine.

[0072] In step 512, the process 500 includes filling and capping the container with Camellia Sinensis wine. In step 514, the process 500 includes labeling the container of Camellia Sinensis wine. In step 516, the process 500 includes coding the container of Camellia Sinensis wine with a unique code. In step 518, the process 500 includes inspecting the container and the unique code. In step 520, the process 500 includes packaging the container into a box, thereby sending it for distribution. The packaging of the container into the box occurs in a warehouse.

[0073] FIG. 6 shows a process flow chart of camellia liqueur (alcoholic) according to an embodiment of the present disclosure. In step 602, the process 600 includes mixing 10 g of the blend of compositions with 1 liter of boiling water. The mixture is steeped at different temperatures ranging from 50 to 125°C, and Camellia sinensis is steeped in water for a predetermined time ranging from 3 to 10 minutes to prepare a solution at each of the different temperatures. In step 604, the process 600 includes filtering the infusion to remove large particles. In step 606, the process 600 includes taking 70% infusion and 30% wine and mixing for 2 minutes. In step 608, the process 600 includes sterilizing the mixture. In step 610, the process 600 includes centrifuging the mixture. In step 612, the process 600 includes filtering the final infusion using 0.45 μ micron filtration to ensure clarity and color consistency of the product while removing precipitated undesirable materials. At step 614, the process 600 includes bottling and sealing the beverage to provide a ready-to-use beverage.

[0074] FIG. 7 shows a process flow chart of camellia liqueur (non-alcoholic) according to an embodiment of the present disclosure. In step 702, the process 700 includes mixing 10 g of the blend of compositions with 1 L of boiling water. The mixture is steeped at different temperatures ranging from 50 to 125 degrees Celsius, and Camellia sinensis is steeped in water for a predetermined time ranging from 3 to 10 minutes to prepare a solution at each of the different temperatures. In step 704, the process 700 includes filtering the infusion to remove large particles. In step 606, the process 600 includes harvesting 100% of the infusion. In step 708, the process 700 includes sterilizing the mixture. In step 710, the process 700 includes centrifuging the mixture. In step 712, the process 700 includes filtering the final infusion using 0.45 μ micron filtration to ensure the clarity and color consistency of the product while removing precipitated undesirable materials. At step 714, the process 700 includes bottling and sealing the beverage to provide a ready-to-use beverage.

[0075] The water extraction method speeds up the oxidation process due to the dissolved oxygen in the water, resulting in a highly concentrated brew. Standard steeping times are used to avoid unpleasant bitterness or overly strong tastes caused by high amounts of polyphenolic compounds. Filtration is used to maintain the clarity of the infusion. Undissolved particles are removed from the infusion. At room temperature, the continuous flow is pasteurized and analyzed for Brix and PE values ​​to ensure process consistency. The final infusion goes through 0.20-0.60 μ micron filtration before bottling and sealing to ensure clarity and color consistency of the product while removing precipitated undesirable materials. An airtight sealing process can be used to prevent further fermentation (reaction with oxygen) after bottling.

[0076] 8 illustrates a process flow for preparing a beverage enriched with healthy antioxidants and natural caffeine according to one embodiment of the present disclosure. In step 802, the process 800 includes blending / mixing Camellia sinensis leaves with various herbs and Vitis bark to prepare a blend.

[0077] In step 804, the process 800 includes adding water to soak and infuse the blend at different temperatures ranging from 50 to 125°C, where the blend is soaked in the water for a predetermined time ranging from 3 to 10 minutes to prepare a solution at each of the different temperatures.

[0078] In step 806, the process 800 includes brewing the solution at room temperature in an aerated or sealed brewing chamber for a user-defined amount of time, where the user-defined amount of time ranges from 3 minutes to 1 hour. In step 808, the process 800 includes pouring the brewed solution into a container. In step 810, the process 800 includes adding at least one of a flavoring, a sweetener, and a preservative to the container to prepare an alcoholic or non-alcoholic beverage.

[0079] In step 812, the process 800 includes bottling the alcoholic and non-alcoholic camellia to prepare a ready-to-drink beverage comprising the composition.

[0080] In one embodiment, the prepared alcoholic and non-alcoholic beverages undergo 0.20 to 0.60μ, preferably 0.45μ, micron filtration prior to bottling and sealing to remove undissolved particles and ensure clarity and color consistency.

[0081] In one embodiment, the prepared alcoholic or non-alcoholic beverage is fermented for 1-5 hours to enhance the flavor and color desired in Camellia sinensis wine.

[0082] In another embodiment, a composition is disclosed, the composition comprising: 1-46% by weight of dried tea leaves; 1-27% by weight of dehydrated Vitis rind; 3-25% by weight of at least one flavoring agent; 1-10% by weight of at least one sweetener; and 1-5% by weight of at least one preservative.

[0083] In one embodiment, the composition further comprises spices in an amount ranging from 4 to 40% by weight, preferably 4 to 20% by weight, wherein the spices are selected from the group consisting of cinnamon, cardamom, and garcinia.

[0084] In one embodiment, the dried Camellia sinensis leaves are selected for making at least one of black tea, green tea, white tea, oolong tea, matcha tea, strong tea, pu-erh tea, and combinations thereof.

[0085] In one embodiment, the composition comprises a blend of 10-20% by weight black tea and 5-10% by weight white tea, the composition blend having a specified Brix of 1-2%, a PH of 5-6%, a total suspended solids content of 6-9%, an absorbance at 420 nm of 0.185±0.5 nm, and a turbidity at 660 nm of 0.136±0.5 nm.

[0086] In one embodiment, the composition comprises a blend of 5-15% by weight green tea and 5-15% by weight white tea, the composition blend having a specified Brix of 0.5-1%, a PH of 6-9%, a total suspended solids content of 5-8%, an absorbance at 420 nm of 0.120±0.5 nm, and a turbidity at 660 nm of 0.093±0.5 nm.

[0087] In one embodiment, the composition comprises a blend of 10-20% by weight black tea, 2-5% by weight green tea, and 2-5% by weight white tea, the composition blend having a specified Brix of 1.5-3%, PH of 4-6%, total suspended solids of 8-10%, absorbance at 420 nm of 0.215±0.5 nm, and turbidity at 660 nm of 0.113±0.5 nm.

[0088] In one embodiment, the dehydrated Vitis pericarp is peeled off from the group consisting of Concord, Cotton Candy, Moondrops, Flame Seedless, Dominga, Red Globe, Crimson, Black Muscat, Centennial, Thompson Seedless, Autumn Royal, Tempranillo, Glenora, Marquis, and combinations thereof.

[0089] In one embodiment, the composition further comprises at least one of herbs and fruits in an amount of 5-65%, preferably 5-55%, where the herbs and fruits are selected from the group consisting of lemon, pineapple, apple, ginger, raspberry, hibiscus, rooibos, dried jackfruit, and combinations thereof. The herbs can include other fruits and vegetables depending on taste requirements.

[0090] In one embodiment, the flavoring is selected from the group consisting of raspberry, blueberry, beer, wine, cider, brandy, and combinations thereof.

[0091] In one embodiment, the at least one sweetener is selected from the group consisting of molasses, sugar, stevia, slenda, aspartame, sucrose, sucralose, mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol, and hydrogenated starch hydrolysates.

[0092] In one embodiment, the at least one preservative is selected from the group consisting of citric acid, tartaric acid, ascorbic acid, vitamin C, sorbic acid, potassium sorbate, and combinations thereof.

[0093] In an embodiment, dried Camellia sinensis leaves contain a moisture content in the range of 2-15% and dehydrated vitis peels contain a moisture content in the range of 1-15%.

[0094] In one embodiment, the present disclosure provides a process for preparing a composition comprising blending 2-46% by weight of dried tea leaves and 2-27% by weight of dehydrated Vitis rinds to obtain a blend; adding 3-25% by weight of at least one flavoring agent and 1-10% by weight of at least one sweetener to the blend; and adding 1-5% by weight of at least one preservative for preservation.

[0095] In an embodiment, the composition may be used in at least one of a beverage and a food product.

[0096] In one embodiment, compressed CO2 is added during the beverage production process to carbonate the beverage.

[0097] In one embodiment, Camellia sinensis (tea) (dried Camellia sinensis selected to make black tea, green tea, white tea, oolong tea, matcha, koicha, pu-erh tea, and various other grades and varieties) is blended with dehydrated Vitis (grape) skins of all Vitis varieties, and natural and / or artificial flavors are added. The blend of mixed dried tea leaves and dehydrated Vitis skins can further obtain a composition that can be used in beverages or foods that contain multiple flavors including various herbs and spices in specific blend ratios and provide outstanding nutritional benefits. The antioxidants from black tea combined with the resveratrol from Vitis skins results in a unique beverage with high natural polyphenol content, including natural caffeine.

[0098] In one embodiment, the blend of dried tea leaves and Vitis rinds with added flavors (natural, artificial, or a combination of both) that are the basis of this invention can be mixed with various dehydrated herbs and fruits to enhance the flavors based on expert sensory evaluation. The blend ratio of the dried ingredients varies based on the target type of beverage of this invention, which may represent, but is not limited to, popular wine flavors such as black tea Cabernet Sauvignon, black tea Merlot, black tea Pinot Noir, white tea Chardonnay, white tea Rosé, green tea Riesling, and green tea Sauvignon Blanc.

[0099] In one embodiment, the dry mix ingredients can be further enriched and offered as alcoholic and non-alcoholic beverages when bottled for ready-to-drink applications. Additionally, the inclusion of cannabis cannabidiol and tetrahydrocannabinol, and all variants thereof, as added ingredients in the beverages makes the present invention unique and new to the consumer beverage market.

[0100] In one embodiment, the base mix of dried Camellia sinensis and dehydrated vitis skins with added flavors can be provided in the form of dry ingredients for home or retail consumer use, or for food service use, or as a retail product, such as tea bags for hot tea, tea bags for iced tea, or dry bulk ingredients for ready-to-drink bottles. Additionally, the dry mix ingredients can be added to various food products. The Camellia sinensis composition is used at 4-36%, preferably 7-15%. A custom mid-zone black camellia is used, with a total polyphenol content of 25-35%, dark in color, and flat in taste.

[0101] Black tea may be produced by the normal crush, tear, and curl process or by the crush, tear, and curl process with deep steeping using: Cutting process: rotor vane parts 30MN / m 2 Crush, tear and curl under pressure. Roller rotation speed 800:850rpm Twist & Curl (maceration) 30MN / m 2 pressure 100: 1000 rpm throttle

[0102] The high pressure and speed of the rotor vanes generates additional heat which can be detrimental to the final product. To reduce heat generation, over-humidifiers are used.

[0103] The chlorophyll content of green leaves ranges from 0.1 to 0.8% on a dry weight basis. The color of the final product depends on the pattern of chlorophyll degradation. Carotenoids are considered precursors of the volatile components of black camellia and are decomposed during fermentation and drying. Fermentation is carried out for 2 to 3 hours, which increases the flavor and color desirable in Camellia sinensis wines along with the flat taste of Camellia sinensis wines. Longer fermentation times increase thearubigins and deepen the color of Camellia sinensis. Thearubigins are reddish-brown in color, account for 10 to 20% of the dry weight of Camellia sinensis, and contribute to the color, strength, and mouthfeel of the liquor. Thearubigins are an important group of pigments formed by the oxidative degradation of catechins and theaflavins. In addition, these Camellia sinensis are usually more refreshing due to their better aeration. The antioxidant properties of black camellia are formed by their ability to scavenge free radicals, chelate transition metal ions, and inhibit the generation of free radicals.

[0104] Crash, tear, curl. Due to the high maceration and long fermentation times in the process, theaflavins in black tea are 1-3% of the dry weight and thearubigins are 1-6% of the dry weight and can be measured by UV-Vis spectrophotometer. The ratio of theaflavin:thearubigin is 1:10. These specific oxidized polyphenolic compounds (thearubigins / theaflavins) follow the specific 1.5-2% Brix, 4.5-6.0 PH, and 8-10% total tea solids in black tea. No oxidation occurs in the processing of green and white tea, so theaflavins and thearubigins are not detectable. Catechins, which are abundant in green and white teas and cause bitterness, are 1-1.5% Brix, 7-10 PH, and 5-6% total suspended solids.

[0105] White Camellia sinensis is used at about 4-10%. It contains 6-20% catechins, which are responsible for the bitter and astringent taste. White Camellia sinensis shows higher antimutagenic activity and high antioxidant capacity, which is useful for cardiovascular health, cancer prevention, anti-inflammatory, antiviral, and oral care. Vitis skin is used at about 4-10%. Red Vitis skin contains bioflavonoids (quercetin, catechin, flavanols, anthocyanidins) and non-bioflavonoid polyphenols (acid derivatives). One of the important non-bioflavonoids in Vitis skin is resveratrol. Merlot and Cabernet Franc Vitis skins are used, which have a resveratrol content of about 6.3-12.4 mg / dm3, a higher antioxidant capacity, and a Brix value of about 10-15%. Preferably, anthocyanins give the desired red color and phenolic compounds give a slight bitter taste. Anthocyanidins are derived from anthocyanins and belong to the group of polyphenols. Malvidin-3-glucoside is one of the red pigments found in the skin of Vitis, which acts to stabilize the color. Procyanidins are a subgroup of flavonoid polyphenols, and the reason for their chemical structure is that they are water-soluble, have a low molecular weight (mol.wt.<7000), and have high bioavailability. Physiologically, procyanidins have hypotensive and anti-atherosclerotic effects and are considered very efficient free radical scavengers. They contain vitamin C, and raisins are used at 3-15%.

[0106] Raisins contain phenolic acids, flavanols, catechins and anthocyanins. The Brix value of raisins is about 21-23% and is also a good source of potassium (749mg / 100g). The dietary fiber in raisins helps to lower low-density lipoprotein cholesterol, reducing the strain on the heart. Lemon peel contains gamma-terpinene, terpinolene, d-limonene and citral, which enhance the taste and aroma. Brix value 2% and pH 4-5. Lemon peel has high antioxidant properties and boosts immunity. Pineapple is an important source of sugar, organic acids (citric acid), essential minerals (Cu, Mg, Mn, K), dietary fiber and vitamins (A, C, B group). Pineapple has Brix value 14-14.5% and pH 3-4. It has disease-fighting abilities and helps in weight loss. Apple cut is used due to its ability to quench free radicals and chelate metals.

[0107] Ginger is used because the phenolic compounds present in ginger, namely gingerol, shogaol and paradol, contribute to its characteristic flavour and pungency. They have a Brix value of about 3-6% and a PH of 0.1 and have anti-inflammatory and analgesic properties. Hibiscus and rooibos are used to balance the sourness of the final product. Hibiscus contains tannins, anthraquinones, quinine, phenols, flavonoids, alkaloids and terpenoids. Neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, rutin and isoquercitrin are the most common antioxidant compounds present in hibiscus. Spices (cinnamon / cardamom / garcinia) are used at 2-15%. Cinnamic acid, cinnamic aldehyde, cinnamic alcohol and cinnamate salts have antioxidant, anti-inflammatory and antibacterial properties and are used to treat diseases such as diabetes and cardiovascular diseases. The main components identified are α-pinene, α-thujene, β-pinene, myrcene, α-terpinene, γ-terpinene, and penta-cymene in cardamom. The antioxidants in cardamom detoxify the body and improve the digestive tract, blood pressure, heart, and liver. Artificial flavors are used at 1-25%. Concentrations of flavors or combinations of flavors were added to enhance the aroma. The decoction, which is high in polyphenols, has a strong bitter taste, and molasses was added to provide a sweet flavor while at the same time increasing the gravity of the solution and providing an acidity of 6 pH. Cinnamic acid, cinnamic aldehyde, and cinnamic alcohol are important flavor and aroma chemicals. Citric acid is added as a preservative. In one embodiment, in addition to molasses, sugar, stevia, slenda, aspartame, sucrose, sucralose, mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol, hydrogenated starch hydrolysates (HSH) can also be used.

[0108] example: Red wine: 5.25g in 400ml water and steeped for 5 minutes, rosé wine: 5.25g in 400ml water and steeped for 5 minutes, white wine: 4g in 400ml water and steeped for 8 minutes. Sensory evaluation was performed by an experienced taster panel. JPEG2024501781000002.jpg70153

[0109] The difference was made by the type of Camellia sinensis, herbs, spices and flavours. Analytical data for a 10g sample of Camellia Sinensis Wine Blend for non-alcoholic beverages: JPEG2024501781000003.jpg101153

[0110] The absorbance at 420 nm showed the color difference of the three samples compared to normal black camellia, and the color changes were as follows:

[0111] White wine < Rose wine < Red wine White wines are light in color, while red wines are reddish in color. The type of Camellia sinensis has a significant effect on the color of the infusion. Turbidity absorbance at 660 nm indicates the dissolved solids in the brew, and the high polyphenol content is one of the key factors in the value of 0.246 for red wines.

[0112] Analytical data for Camellia sinensis wine final product for alcoholic beverages: JPEG2024501781000004.jpg71153

[0113] The high alcohol Camellia sinensis wine had twice the Brix value and increased clarity of the infusion compared to the low alcohol Camellia sinensis wine.

[0114] Physicochemical analysis of the instant beverages revealed that the moisture content was approximately 8-45%, Brix (total soluble solids) approximately 3-25%, pH approximately 2-8, titratable acidity approximately 4-10g / L, specific gravity approximately 0.25-3.00, tannins approximately 5-20%, total polyphenols approximately 5-25g / L, catechins approximately 10-45, resveratrol 0-40mg / g, and gallic acid approximately 1-10mg / g.

[0115] A microbiological analysis of the instant beverage was performed which disclosed a total plate count of <30,000 cfu and yeast and mold <5,000 cfu.

[0116] A nutritional analysis of the ready-to-drink beverage was conducted and the nutritional analysis disclosed ash 4.65±0.5g / kg, protein 8.49±0.2g / kg, fat 15±1g / kg, dietary fiber 112±2g / kg, carbohydrates 7.4±0.2g / kg, β-carotene 36-73mg / 100g, essential oils 16%.

[0117] The developed formula focuses on the concept of blending tea leaves with grape skins to achieve a nutritious and healthy beverage by ingesting tea polyphenols / antioxidants and grape skin resveratrol. The process uses dehydrated grape skins instead of grape extract to maintain taste and nutritional value.

[0118] The present disclosure provides several advantages. Among other advantages, the process disclosed herein provides a process for producing ready-to-drink beverages. The process facilitates the production of alcoholic and non-alcoholic instant beverages. Additionally, the present process can promote the combined nutritional profile of the antioxidant properties of tea leaves and the nutritional benefits of resveratrol from grape skins into an easy-to-drink bottled beverage. The process develops an environmentally friendly and cost-effective process for the production of ready-to-drink beverages.

[0119] The drawings and the above description illustrate examples of embodiments. Those skilled in the art will appreciate that one or more of the described elements may well be combined into one functional element. Alternatively, certain elements may be divided into multiple functional elements. Elements of one embodiment may be added to another embodiment. For example, the order of steps described herein may be changed and is not limited to the aspects described herein. Furthermore, the acts of any flow diagram need not be performed in the order shown, and not all acts necessarily need to be performed. Also, acts that are not dependent on other acts may be performed in parallel with other acts. The scope of the embodiments is in no way limited by these specific examples. Numerous variations are possible, including differences in structure, dimensions, and use of materials, whether or not expressly shown herein. The scope of the embodiments is as broad as at least as provided by the following claims. Benefits, other advantages, and solutions to problems have been described above with respect to specific embodiments. However, benefits, advantages, solutions to problems, and any elements that may cause or make more noticeable any benefit, advantage, or solution are not to be construed as critical, essential, or required features or elements of any or all of the claims.

Claims

1. 13. A composition comprising: Camellia sinensis dried leaves 1-46% by weight; 1-27% by weight dehydrated Vitis skins; 3-25% by weight of at least one fragrance; 1-10% by weight of at least one sweetener; and 1-5% by weight of at least one preservative; 10. The composition of claim 1, further comprising a spice in an amount ranging from 100% to 40% by weight, wherein the spice is selected from the group consisting of cinnamon, cardamom, garcinia, and combinations thereof; The composition, wherein the Camellia sinensis leaves are selected from the group consisting of black tea, green tea, white tea, oolong tea, matcha tea, strong tea, pu-erh tea, and combinations thereof.

2. 2. The composition of claim 1, comprising a blend of 10-20% by weight black tea and 5-10% by weight white tea.

3. 2. The composition of claim 1, wherein the composition comprises a blend of 5-15% by weight of green tea and 5-15% by weight of white tea.

4. 10. The composition of claim 1, wherein the composition comprises a blend of 10-20% by weight black tea, 2-5% by weight green tea, and 2-5% by weight white tea.

5. 2. The composition of claim 1, wherein the dehydrated Vitis pericarp is peeled off from the group consisting of Concord, Cotton Candy, Moondrops, Flame Seedless, Dominga, Red Globe, Crimson, Black Muscat, Centennial, Thompson Seedless, Autumn Royal, Tempranillo, Glenora, Marquis, Koshu, Kyoho, and combinations thereof.

6. 2. The composition of claim 1, further comprising 5-65% by weight of at least one of an herb and a fruit, wherein the herb and fruit are selected from the group consisting of lemon, pineapple, apple, ginger, raspberry, hibiscus, rooibos, dried jackfruit, and combinations thereof.

7. 2. The composition of claim 1, wherein the at least one sweetener is selected from the group consisting of molasses, sugar, stevia, slenda, aspartame, sucrose, sucralose, mannitol, sorbitol, xylitol, lactitol, isomalt, maltitol, and hydrogenated starch hydrolysates, and combinations thereof, and the at least one preservative is selected from the group consisting of citric acid, tartaric acid, ascorbic acid, vitamin C, sorbic acid, potassium sorbate, and combinations thereof.

8. 10. The composition of claim 1, wherein the at least one flavoring is selected from the group consisting of raspberry, blueberry, beer, wine, cider, brandy, and combinations thereof.

9. 2. The composition of claim 1, wherein the dried tea leaves contain a moisture content in the range of 2-15% and the dehydrated Vitis bark contains a moisture content in the range of 1-15%.

10. 13. A process for preparing a beverage comprising the composition of claim 1, comprising the steps of: (a) Prepare a mixture by blending dried Camellia sinensis leaves and dehydrated Vitis bark; (b) adding water to immerse the blend at different temperatures ranging from 50 to 125°C, wherein the blend is immersed in water for a predetermined time ranging from 3 to 10 minutes to prepare a solution at each of the different temperatures; (c) brewing the solution in an aerated or sealed brewing chamber at room temperature for a user-defined time; (d) pouring the brewed solution into a container; (e) adding at least one of a flavoring agent, a sweetener, and a preservative to a container for preparing the alcoholic and non-alcoholic beverages; and (f) bottling the beverage to prepare a ready-to-drink beverage comprising the composition.