Effervescent beverage tablet containing micronized plant material, providing controlled release and suspension stability in hot water, and its production method.

Abstract

The invention relates to an effervescent tablet containing real plant powder directly, without the need for extraction, and a production method for preparing herbal hot beverages. The invention describes the micronization of the plant material to a specific D90=10-30 µm range using jet mills that prevent thermal degradation. This size creates synergy with effervescent gas release, forming a homogeneous suspension without settling the particles, and provides controlled effervescent reaction kinetics that prevent overflow in hot water ranging from 70°C to 100°C. Thanks to this invention, water-insoluble real plant materials can be quickly consumed as hot beverages without leaving a bitter taste, forming sediment, or losing flavor.

Description

Micronized Plant Material, Controlled Release and Suspension Stability in Hot Water Effervescent Beverage Tablet and Production Method 1. Technical Area The invention is developed for use in the preparation of herbal hot beverages; it extracts the volatile substances from the plant. insoluble plant particles in liquid, preserving their oils and natural structure Effervescent tablets that form a homogeneous suspension without settling, and their production methods. It is related to. 2. State of the Art In the current state of the art, plant extracts are used to shorten beverage preparation time. or effervescent tablet applications using plant powders directly (e.g., tea powder) They exist. However, current practices in industry and consumer experience involve three basic techniques. is encountering a problem: 1. Hot Water Reaction (Overflow Problem): Standard effervescent systems in cold water forms These tablets are designed so that when they are placed in hot water between 70°C and 100°C, the reaction kinetics are observed. It accelerates uncontrollably, sudden gas release causes the liquid to foam violently and overflow from the glass. This is the reason. 2. Loss of Aroma Due to Grinding (Thermal Decomposition): In the known state of the art, the plants become powdered. Traditional mechanical mills used in its production have high friction heat. This heat releases the volatile oils (essential aromas) within the plant. the degradation of antioxidants, and consequently the deterioration of the flavor profile of the final beverage (burnt taste) (leads to formation). 3. Sedimentation and Mouthfeel: The plants are ground to a size of 50 microns and above. In existing tablets where it is used directly, water-insoluble lignocellulosic plant fibers are used. It collects on the surface or rapidly sinks to the bottom, forming a layer of mud (sediment). This This condition causes a gritty and unpleasant mouthfeel during consumption. For these reasons, grinding can be used together with the insoluble parts of the actual plant material. It does not lose its aroma during cooking, does not overflow in hot water, and the plant particles do not settle. An alternative effervescent system is needed where the effervescent solution is homogeneously distributed in the liquid. 3. The Purpose of the Invention and the Technical Problem It Solves The main aim of the invention is to overcome the disadvantages of the current state of the art by creating a true plant. the material's effervescent tablet form enables it to work perfectly with hot water. The goal is to present a formulation and production method. The invention solves the aforementioned technical problems in the following way: 1 Prevention of Thermal Decomposition: Plant material is milled using air-flow milling (Jet milling), which does not generate frictional heat. By micronizing the plant using milling systems, its essential oils and natural active ingredients are preserved. Suspension Stability (Non-Collapse Effect) through Micro-Turbulence: Plant material within the scope of the invention. Not randomly, but specifically, with D90 particle sizes ranging from 10 to 30 µm. It is micronized. This specific size range creates "micro-" in the effervescent reaction in hot water. It interacts synergistically with "turbulence" and carbon dioxide bubbles. Insoluble plant The particles adhere to the bubbles, forming a "homogeneous suspension" in the liquid without settling. It remains suspended. Controlled Release in Hot Water: By ratioing acidic and alkaline components by specific weight, A controlled system that prevents overflow in hot water between 70°C and 100°C by spreading the effervescence over time. A fragmentation profile is provided. 4. Plant Material and Micronization The plant materials used in the invention are black tea, green tea, chamomile, linden, mint, ginger, and hibiscus. It is selected from rosehip and similar dried plants. Due to the distinctive feature of the invention, the plant's It is not subjected to any prior extraction process (brewing and drying). Plant material is processed in air-flow mills (preferably jet mills) that prevent heat gain due to friction. The plant is ground (in a mill). This prevents the plant temperature from rising above 35-40°C, thus protecting against volatile substances. The flavors are trapped. The particle size D90 value is precisely set to the range of 10 to 30 µm. This dimension is below the threshold at which the human tongue perceives particles as "rough / sand," and is considered smooth. It provides a mouth sensation. 5. Effervescent Systems and Hot Water Dynamics The system contains at least one organic acid suitable for food use (citric acid, malic acid, etc.) and at least one... It contains a carbonate source (sodium bicarbonate, potassium bicarbonate, etc.). The tablet is activated when placed in water at a temperature of 70°C to 100°C. This is the innovative aspect of the invention. As such, the gas release is not sudden enough to cause the liquid to overflow; instead, the micronized plant a circular stream of liquid that carries particles (10-30 µm) from the bottom of the glass to the surface It is formulated to create (micro-turbulence) at a speed that will generate it. 6. Sample Formulation Tablets contain 10% to 45% micronized plant material by weight, with a D90 size of 10-30 µm. 8% to 25% acidic effervescent component, 8% to 25% alkaline effervescent component, Binding, sweetening, and flow-regulating aids to bring the total to 100%. It includes components. 2

Claims

1. Effervescent tablets for preparing herbal beverages in hot water, characterized as follows: Its characteristic feature is that the dried plant, suitable for food use, has its cellular structure and essential oils preserved. D90 particle size 10 to 30, obtained by micronizing using airflow milling method. True micronized ... with plant material; Controlled release to prevent sudden overflow when in contact with water at temperatures between 70°C and 100°C. and the micro-turbulence created by the released carbon dioxide bubbles micronized plant material in a homogeneous suspension in the liquid phase without settling to the bottom. a food-grade effervescent system that keeps it suspended, with the same tablet structure It contains.

2. According to Claim 1, the effervescent tablet contains 10% to 45% by weight of the micronized plant in question. The material consists of 8% to 25% acidic effervescent component and 8% to 25% alkaline effervescent component. It is characterized by containing several components.

3. According to Claim 1, it is an effervescent tablet, and the acidic effervescent component is citric acid, tartaric acid or malic acid. at least one of the acidic components; the alkaline effervescent component must be sodium carbonate or potassium carbonate. It is characterized by having at least one of these.

4. This is a method for producing effervescent tablets for preparing herbal beverages in hot water. Its defining characteristic is that it includes the following processing steps: a) Dried and food-grade plant material, without being exposed to frictional heat Using an air-flow grinding system (Jet Mill), the D90 particle size is reduced to a range of 10 to 30 µm. micronized in such a way as to reach the desired state, while preserving the naturally occurring solid components that are insoluble in water. b) the resulting micronized, un-thermally decomposed real plant material, in acidic and alkaline environments. an effervescent system consisting of components and necessary auxiliary components, under controlled humidity conditions. mixing homogeneously, c) Forming the resulting mixture into tablets using a direct compression method.

5. Production method according to claim 4, air-flow grinding system used in step (a). It is characterized by the preservation of the volatile oil profiles (aroma) of plant particles. 3