KR100678509B1 - Drinkable liquefied black tea composition and Method for manufacturing thereof - Google Patents
Drinkable liquefied black tea composition and Method for manufacturing thereof Download PDFInfo
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- KR100678509B1 KR100678509B1 KR1020040091947A KR20040091947A KR100678509B1 KR 100678509 B1 KR100678509 B1 KR 100678509B1 KR 1020040091947 A KR1020040091947 A KR 1020040091947A KR 20040091947 A KR20040091947 A KR 20040091947A KR 100678509 B1 KR100678509 B1 KR 100678509B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/24—Drying or concentrating tea extract by freezing out the water
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
Abstract
본 발명은 홍차의 떫은 맛 없는 색다른 풍미감을 느낄 수 있게 한 건강 음료용 액상 홍차 조성물 및 그 제조방법을 제공하는데 목적이 있다. 이러한 본 발명은 물과 홍차잎의 비율을 7:3으로 하여 우려낸 물 60중량%에 분말상의 홍차혼합물 40중량%를 혼합한 후 급냉하여 먹기 쉽게 액상물을 이루게 한 것이다. 이 때문에 남녀노소 누구든지 특히 웰빙을 주도하는 20-30대 층에서도 거부감 없이 홍차를 건강 음료용으로 즐길 수 있게 한 효과를 갖게 한 것이다.It is an object of the present invention to provide a liquid black tea composition for a health beverage and a method for producing the same, which makes it possible to feel a different taste without astringent taste of black tea. The present invention is a mixture of water and black tea leaves in a ratio of 7: 3 to 60% by weight of the water mixed with the powdered black tea mixture 40% by weight and then quenched to form a liquid easy to eat. Because of this, anyone in all ages, especially those in their 20s and 30s who lead well-being, has the effect that they can enjoy black tea for health drinks without objection.
홍차, 홍차잎, 떫은 맛, 풍미, 과일향Black tea, black tea leaves, astringent taste, flavor, fruit flavor
Description
본 발명은 건강 음료용 액상 홍차 조성물 및 그 제조방법에 관한 것으로, 더욱 상세하게는 홍차 특유의 떫은 맛을 없게 하여 누구든지 거부감 없는 부드러운 풍미감을 즐길 수 있게 한 액상 홍차 조성물 및 그 제조방법에 관한 것이다.The present invention relates to a liquid black tea composition for a health beverage and a method of manufacturing the same, and more particularly, to a liquid black tea composition and a method of manufacturing the same so that anyone can enjoy a smooth flavor without a sense of rejection by eliminating the astringent taste of black tea. .
일반적으로 홍차는 차나무과 상록수인 차나무 잎을 발효 건조시켜 만든 것으로 통상 실론티라고 하며, 중국에서 시작하여 세계 여러 나라에서 오래도록 즐겨 마시고 있는 차의 일종이다. 최근에는 자신의 삶의 질을 높이려는 웰빙 바람을 타고 녹차와 더불어 그 매니아 층이 급속히 증가되고 있는 추세이다. 이와 같은 추세에 따라 홍차는 기능성 음료의 형태로 제공되거나 티백 형태로 제공되거나 또는 순수한 홍차잎을 제공하여 직접 우려내어 마실 수 있도록 하고 있다.Generally, black tea is made by fermenting and drying the tea leaves, which are tea trees and evergreens. It is commonly called Ceylonti. It is a kind of tea that has been enjoyed in China and many countries for a long time. In recent years, along with the green tea to improve the quality of their lives, along with the green tea enthusiasts are increasing rapidly. According to this trend, black tea is provided in the form of a functional drink, tea bag, or pure black tea leaves to provide a direct drink.
그러나 홍차에는 특유의 떫은 맛이 있어서, 웰빙을 주도하는 20-30대 층의 경우 이 홍차 특유의 떫은 맛 때문에 홍차에 대하여 거부감을 갖고 있는데, 근자에는 장년층 또한 이 떫은 맛 때문에 그 거부감을 갖는 경우가 발생되고 있다. 또한 홍차의 경우에는 일일히 끓여서 마셔야 되는 등의 음용에 어려움이 있다.However, black tea has a unique astringent taste, and in the 20s and 30s who lead well-being, the black tea has a sense of rejection because of its unique astringent taste. In recent years, older people also have a rejection because of this astringency. It is occurring. In addition, black tea is difficult to drink, such as having to boil and drink every day.
따라서 본 발명의 목적은 이와 같은 문제점을 해결하기 위해서 안출된 것으로, 홍차 특유의 떫은 맛을 없게 하여 남녀노소 누구나 건강 음료용으로 손쉽게 음용할 수 있게 한 건강 음료용 액상 홍차 조성물 및 그 제조방법을 제공하는데 있다.Accordingly, an object of the present invention is to solve the above problems, to provide a liquid tea composition for healthy beverages and a method of manufacturing the same so that everyone can easily drink for health drinks without the unique taste of black tea. It is.
이와 같은 목적을 달성하기 위한 본 발명은 끓는 물과 홍차잎의 비율을 7:3∼8:2로 하여 홍차잎을 우려낸 물을 얻고, 그 홍차잎 우려낸 물 60중량%와 분말상의 홍차혼합물 40중량%를 혼합하여 영하 5∼10℃로 급냉하여 액상화를 이루게 한 것을 특징으로 한다.In order to achieve the above object, the present invention obtains water containing black tea leaves with the ratio of boiling water and black tea leaves 7: 3 to 8: 2, and 60% by weight of the black tea leaf water and 40 weight of powdered black tea mixture. It is characterized by the fact that the mixture is quenched to minus 5 to 10 ℃ by mixing the liquefaction.
상기에서 홍차혼합물은 홍차분말 75중량%, 구연산 5중량%, 구연산나트륨 5중량%, 과당 10중량% 및 과일향 5중량%를 혼합하여 조성됨이 바람직하다.The black tea mixture is preferably 75% by weight, 5% by weight citric acid, 5% by weight sodium citrate, 10% by weight fructose and 5% by weight of fruit flavor.
또, 상기 과일향은 레몬향, 딸기향, 체리향, 블루베리향 및 복숭아향 중 어느 하나일 수 있다.In addition, the fruit flavor may be any one of lemon flavor, strawberry flavor, cherry flavor, blueberry flavor and peach flavor.
또한 상기 목적을 달성하기 위한 본 발명은 100℃의 온도로 끓는 물 70중량%에 건조된 홍차잎 30중량%를 넣고 40∼50분 동안 방치하여 홍차잎 우려낸 물을 제조하는 단계; 상기 홍차잎을 우려낸 물 60중량%에는 분말상의 홍차혼합물 40중량%를 혼합하여 홍차원액 제조하는 단계; 및 상기 홍차원액을 영하 5∼10℃ 온도에서 1시간 동안 급냉하는 단계를 거쳐 제조됨을 특징으로 한다.In addition, the present invention for achieving the above object is to put the dried black tea leaves 30% by weight in 70% by weight of boiling water at a temperature of 100 ℃ to stand for 40 to 50 minutes to prepare a black tea leaf soaked water; Preparing a black pulp solution by mixing 40% by weight of powdered black tea mixture with 60% by weight of the black tea leaves; And quenching the red pulp solution at a temperature of minus 5 to 10 ° C. for 1 hour.
상기 목적 및 장점 그리고 다른 특징은 아래의 설명으로 부터 명백할 것이 다.The above objects, advantages and other features will be apparent from the description below.
이하, 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.
<제조예><Production example>
먼저, 정수된 물과 이물질 제거 등의 전처리 작업을 통하여 깨끗하게 처리한 홍차잎을 준비한다. 홍차잎은 건조된 것으로 준비하는데, 바람직하게 홍차잎은 전통 방식을 통하여 건조된 것을 준비한다. 즉 홍차잎은 새순과 2잎의 어린잎을 따서 위조(萎凋), 유념, 발효, 건조 단계를 거쳐 제조된 것을 준비한다. 물과 홍차잎은 정량 계량하여 각각 7:3이나 8:2의 비율 즉, 70중량%와 30중량%의 성분비가 되게 준비한다.First, clean black tea leaves are prepared through pretreatment such as purified water and removing foreign matters. Black tea leaves are prepared as dried, preferably black tea leaves are prepared by the traditional method. In other words, black tea leaves are prepared by the steps of counterfeiting, keeping in mind, fermentation and drying picking young leaves of sprout and two leaves. Water and black tea leaves are quantitatively weighed and prepared in a ratio of 7: 3 or 8: 2, that is, 70% by weight and 30% by weight, respectively.
이와 같이 물과 홍차잎이 준비되면, 70중량%의 물을 100℃의 온도가 되게 끓인다. 100℃의 온도로 끓는 물에 준비된 홍차잎 30중량%를 넣고, 40∼50분 동안 방치하여 홍차잎 우려낸 물을 제조한다. 홍차잎은 일반적으로 체(sieve) 등을 이용하여 걸러내게 된다.Thus, when water and black tea leaves are prepared, boil 70% by weight of water to a temperature of 100 ℃. Put 30% by weight of the prepared black tea leaves in boiling water at a temperature of 100 ℃, and left for 40 to 50 minutes to prepare the water with black tea leaves. Black tea leaves are generally filtered using a sieve or the like.
상기 홍차잎을 우려낸 물에 홍차 혼합물을 혼합하여 홍차원액을 조성한다. 즉, 홍차 혼합물을 첨가하는 이유는 상기 홍차잎을 우려낸 물과 더불어 더 진한 홍차 맛을 자아내게 하면서 홍차의 떫은 맛을 제거하는 역할을 하여 기존의 홍차와는 달리 색다른 풍미를 즐길 수 있게 한다. 상기 홍차 혼합물은 분말 형태로 상기 홍차잎을 우려낸 물에 혼합되는데, 상기 홍차잎을 우려낸 물에 상기 홍차 혼합물이 잘 용해되도록 충분히 저어줌이 바람직하다. 상기 홍차잎을 우려낸 물과 홍차 혼합물은 각각 60중량%와 40중량%로 혼합되어 홍차원액을 만들게 된다.The black tea mixture is mixed with the black tea leaves and water mixed with the black tea leaves. That is, the reason why the black tea mixture is added is to remove the astringent taste of black tea while bringing out the dark black taste with the water brewing the black tea leaves, thereby allowing to enjoy a different flavor unlike the conventional black tea. The black tea mixture is mixed with water in which the black tea leaves are soaked in powder form. Preferably, the black tea mixture is sufficiently stirred so that the black tea mixture is well dissolved in the water which is soaked in the black tea leaves. The water and black tea mixture soaked with the black tea leaves are mixed with 60% by weight and 40% by weight, respectively, to create a red pulp solution.
홍차 혼합물은 정량 계량한 홍차분말 75중량%, 구연산 5중량%, 구연산나트륨 5중량%, 과당 10중량% 및 과일향 5중량%를 혼합하여 조성된다. 또한 홍차 혼합물은 첨가되는 과일향에 따라 그 풍미가 결정되는데, 이를 통해 상기 홍차원액의 풍미 또한 결정된다. 과일향은 레몬향, 딸기향, 체리향, 블루베리 및 복숭아향 중 어느 하나일 수 있다. 과일향은 취향에 따라 상기 향에 다른 향도 첨가될 수 있다.The black tea mixture is prepared by mixing 75% by weight of black tea powder quantitatively measured, 5% by weight citric acid, 5% by weight sodium citrate, 10% by weight fructose and 5% by weight fruit flavor. In addition, the flavor of the black tea mixture is determined according to the added fruit flavor, through which also determines the flavor of the red pulp solution. The fruit flavor may be any of lemon, strawberry, cherry, blueberry and peach flavors. Fruit flavors may also be added to the flavor according to taste.
또한 홍차 혼합물에는 풍미와 건강 증진에 유익한 다수의 첨가물들이 소량 첨가될 수 있다. 즉 홍차 혼합물에는 동결 건조된 과일, 비타민 계열, 무기질 등을 소량 첨가하여 홍차원액의 풍미와 아울러 복용자의 건강을 증진한다. 상기 첨가물들은 상기 과일향에 따라 그 량이 조절되며 홍차 혼합물에 첨가됨이 바람직하다.The black tea mixture may also contain small amounts of a number of additives beneficial to flavor and health. That is, a small amount of freeze-dried fruits, vitamins, minerals, and the like are added to the black tea mixture to enhance the flavor of the red pulp and the health of the taker. The additives are adjusted in amount according to the fruit flavor and is preferably added to the black tea mixture.
이렇게 제조된 홍차원액은 급냉으로 진공 포장되어 시중에 출하되는데, 급냉은 상기 홍차원액의 풍미가 달아나지 못하도록 잡아주는 역할을 하며, 이 급냉을 거쳐 진공 포장된 홍차원액은 외부와의 노출이 차단되어 그 풍미가 장기간 보존된다. 급냉은 홍차원액의 풍미를 잘 보존하도록 영하 5∼10℃온도에서 1시간 동안 이루어짐이 바람직하다. 홍차원액은 1회음용 가능하게 낱개 포장되거나 PET 용기 등으로 포장되어 출하될 수 있다.The red dimensional solution prepared in this way is vacuum packed with quenching and shipped on the market. The quenching serves to prevent the flavor of the red dimensional fluid from running away. Its flavor is preserved for a long time. The quenching is preferably carried out for 1 hour at a temperature of minus 5-10 ° C. so as to preserve the flavor of the red pulp well. The red pulp solution may be individually packaged for single use or packaged in a PET container and shipped.
<실시예 1><Example 1>
100℃의 온도로 끓는 물 70중량%에 건조된 홍차잎 30중량%를 넣고 40∼50분 방치한 후 홍차잎 우려낸 물만을 수득하고, 수득된 홍차잎 우려낸 물 60중량%에 분말상의 홍차혼합물 40중량%를 혼합하여, 영하 5∼10℃로 급냉하여 액상화된 원액을 얻었다. 이렇게 얻은 홍차원액을 찬물에 타서 마시는 경우 1:3∼4의 비율로, 온수 에 타서 마시는 경우 1:5의 비율로 혼합하여 잘 저은후 음용하게 하였다.Put the dried black tea leaves 30% by weight in 70% by weight of boiling water at a temperature of 100 ℃ and left for 40 to 50 minutes to obtain only black tea leaves soaked water, powdered black tea mixture 40 to 60% by weight of the black tea leaves soaked water The wt% was mixed and quenched to minus 5-10 ° C. to obtain a liquefied stock solution. The red pulp solution obtained in this way was mixed in a ratio of 1: 3 to 4 when drinking in cold water and 1: 5 in case of drinking in hot water.
시음자들은 20∼50대의 남녀노소들을 상대로 하여 기존의 홍차와 비교하여 시음하게 하였는데, 그 결과 시음자 모두 홍차의 떫은 맛을 느낄 수 없다고 하였다. 특히 원액에 함유된 향 등으로 인하여 부드러운 홍차와 아울러 음료맛을 동시에 느낄 수 있는 풍미감이 있다고 한 것이 주류였다.The tastors tasting men and women in their 20s and 50s compared to the existing teas, and as a result, all the tasters could not feel the taste of black tea. In particular, due to the fragrance contained in the undiluted solution, the mainstream was that there was a soft tea and a flavor that can be tasted at the same time.
<실시예 2><Example 2>
상기 실시예 1과는 끓는물과 건조된 홍차잎의 비율을 8:2의 비율로 한 것 이외에는 모두 동일하게 하였다. 그 시음 결과도 실시예 1과 거의 동일 하였다.Example 1 and the same except for the boiling water and dried black tea leaves in a ratio of 8: 2. The tasting results were also almost the same as in Example 1.
하기 표1은 상기 실시예 1,2에 의해 조성된 원액에 대한 성분을 한국식품연구소에서 분석한 결과이다. 하기 표1로부터는 건강 음료용으로 복용시 우수한 효과가 있는 것임이 간접적으로 증명된다고 할 것이다.Table 1 shows the results of analyzing the components of the stock solution prepared in Examples 1 and 2 in the Korea Food Research Institute. From Table 1 will be indirectly proved to have an excellent effect when taken for health drinks.
상술한 바와 같이, 본 발명은 홍차의 떫은 맛을 없게 하여 남녀노소 누구나 거부감 없이 홍차를 건강 음료용으로 즐길 수 있게 한 효과가 있다.As described above, the present invention has no effect of the astringent taste of black tea has the effect that anyone of all ages can enjoy black tea for health drinks without objection.
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| KR101459740B1 (en) | 2008-02-21 | 2014-11-10 | (주)아모레퍼시픽 | Candy-flavored black tea with excellent preference and the method preparing thereof |
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| JP2012507993A (en) * | 2008-11-11 | 2012-04-05 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Tea composition |
| CN108323599A (en) * | 2018-01-19 | 2018-07-27 | 贵州云春茶叶开发有限公司 | A kind of processing method of the health-care black tea dew of tonifying the lung to relieve cough |
| CN115997831A (en) * | 2022-12-29 | 2023-04-25 | 安徽迎驾山泉股份有限公司 | Herbal tea beverage and preparation method thereof |
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|---|---|---|---|---|
| KR950013379A (en) * | 1993-11-18 | 1995-06-15 | 로망 엘 뷜레 | Method of manufacturing instant black tea |
| KR960009865A (en) * | 1994-09-03 | 1996-04-20 | 로망 엘 · 뷜르 | How to make instant black tea |
| JPH09233998A (en) * | 1996-03-04 | 1997-09-09 | Hiroyo Hori | Green tea fragrant with different types of vegetables |
| JP2000037164A (en) | 1998-07-23 | 2000-02-08 | Kikkoman Corp | Black tea drink containing fruit juice |
| JP2003116500A (en) | 2001-10-10 | 2003-04-22 | Shinya Nabeshima | Dry apple skin black tea drink |
| JP2003180250A (en) | 2002-03-22 | 2003-07-02 | Junko Nakahara | Green tea beverage containing sweetener xylitol |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950013379A (en) * | 1993-11-18 | 1995-06-15 | 로망 엘 뷜레 | Method of manufacturing instant black tea |
| KR960009865A (en) * | 1994-09-03 | 1996-04-20 | 로망 엘 · 뷜르 | How to make instant black tea |
| JPH09233998A (en) * | 1996-03-04 | 1997-09-09 | Hiroyo Hori | Green tea fragrant with different types of vegetables |
| JP2000037164A (en) | 1998-07-23 | 2000-02-08 | Kikkoman Corp | Black tea drink containing fruit juice |
| JP2003116500A (en) | 2001-10-10 | 2003-04-22 | Shinya Nabeshima | Dry apple skin black tea drink |
| JP2003180250A (en) | 2002-03-22 | 2003-07-02 | Junko Nakahara | Green tea beverage containing sweetener xylitol |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101459740B1 (en) | 2008-02-21 | 2014-11-10 | (주)아모레퍼시픽 | Candy-flavored black tea with excellent preference and the method preparing thereof |
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