KR100701639B1 - Green tea sauce and preparation method thereof - Google Patents

Abstract

Provided are a green tea sauce, which exhibits characteristic flavor and physiological functionality of green tea and has excellent quality, and a manufacturing method thereof. The green tea sauce comprises 20-35wt% of a green tea oil extract and 1-5wt% of an aloe powder. The method for manufacturing green tea sauce comprises a step of adding a green tea oil extract and an aloe powder to sauce materials. The green tea oil extract is obtained by adding green tea to oil 10-20 times more than the weight of green tea, stirring the mixture at 20-80‹C at a speed of 100-2000rpm, and performing extraction for 3-48 hours.

Description

Green tea sauce and preparation method thereof Green tea sauce and preparation method

The present invention relates to a green tea sauce and a preparation method thereof, and more particularly, to a source containing green tea, including any one or more selected from green tea powder, green tea hot water extract, and green tea oil extract, as well as the unique flavor of green tea. It relates to a green tea sauce and a method for producing the same of high quality imparted physiological functionality.

Green tea has been used as a food or medicinal for a long time, and it was gradually used as a favorite drink to drink in everyday life, and nowadays it is popularized to drink green tea instead of drinking water.

Green tea was introduced to various countries as Buddhist monks spread or Buddhist trades developed.In 805 AD, Japanese monk Saizo Priority delivered tea seeds to Japan from China, and in Korea, King Shilla Heungdeok 3 years. In 828, Kim Dae-jung was known to have been taken from the Tang Dynasty and expanded to focus on temples.

Green tea ingredients vary depending on varieties, cultivation conditions, harvesting methods, and production methods. However, Korean multileaf consists of 75% moisture and 25% solids, and contains a lot of deanine, caffeine, and tannin (polyphenol). It is known to contain a lot of special ingredients such as gamma-aminobutyric acid (GABA), manganese and fluorine.

The medicinal effects of green tea known to date are mainly due to the catechin component, and it has various pharmacological effects such as antioxidant effect, antimutagenic effect, anticancer effect, detoxification effect, diuresis promotion, blood sugar elevation inhibitor, anticholesterol, caries prevention, bad breath suppression, and immune suppression. With the recent well-being winds, consumption is on the rise.

Domestic green tea products include green tea snacks, green tea kimchi, green tea sauce, green tea flavored shochu products, and other beverages such as leaf tea, tea bags, and cans, as well as snacks such as candy, cookies, and jelly. Above, almost all of the bitterness and astringent taste of the green tea due to the nature of the consumption is limited to only the 40s to 50s. In order to solve this problem, the development of green tea drinks mainly targeting teenagers to 20s, but the green tea is still consumed mostly in the form of beverages.

Therefore, in order to expand consumption and increase value-added green tea, research and development of various applied products utilizing the excellent physiological functions of green tea are required, but research on this is still insufficient.

The present invention is expected to have high value as a competitive product by developing a sauce containing green tea, also known as green tea sauce to solve this problem, to increase consumption of green tea and to contain excellent nutritional ingredients of green tea.

Meanwhile, as a related art related to green tea, which is an essential ingredient of the present invention, Korean Patent Application Publication No. 2000-0002425 adds an appropriate amount of green tea extract to pickled foods such as kimchi to suppress the growth of microorganisms and remove the cabbage or radish in the ornamental period. There is a method of preserving green tea extract and kimchi added with monoglycerides.

In addition, Korean Laid-Open Patent No. 2004-0053041 is a method in which sujebi is prepared by adding green tea extract and green tea powder to which functionality is added, not green tea. The ingredients are green tea extract, flour dough with green tea powder, and various seasonings. Green tea sujebi and its cooking method.

However, the present invention, in the source containing green tea, green tea powder, green tea hot water extract, green tea oil extract to include any one or more selected from the unique flavor of green tea source of the green tea source and its physiological function and its quality The present invention relates to a manufacturing method, which is different from the above-described prior art in its technical configuration.

The present application in a sauce or dressing containing green tea, so as to include any one or more selected from green tea powder, green tea hot water extract, green tea oil extract to provide a unique quality of green tea source of green tea source with excellent physiological functionality For the purpose.

In another aspect, the present invention provides a method for producing a green tea sauce comprising the step of obtaining green tea powder, green tea hot water extract or green tea oil extract and then adding at least one selected from these to the source material The purpose.

The present invention includes the green tea powder, green tea hot water extract, green tea oil extract to include any one or more selected in the sauce to provide a green tea sauce product of excellent quality, as well as the unique flavor of green tea is given the physiological function of the recent well-being trend It can contribute greatly to the various uses of green tea and vitalize the green tea industry.

In order to achieve the above-mentioned object, the green tea sauce of the present invention may include any one or more selected from green tea powder, green tea hot water extract, and green tea oil extract.

Green tea sauce in the present invention includes any one or more green tea ingredients selected from green tea powder, green tea hot water extract, green tea oil extract in any source selected from fish sauce, pork sauce, beef sauce, salad sauce, mayonnaise Means the source.

In the green tea sauce of the present invention, the green tea powder may be pulverized with a grinder to obtain a green tea powder of 50 to 100 mesh (mesh). Green tea powder in the present invention may be contained 2 to 5% by weight in green tea sauce.

Green tea hot water extract in the green tea sauce of the present invention can be obtained by extracting green tea in purified water of 10 to 20 times the weight of green tea for 5 to 60 minutes in hot water of 60 to 90 ℃. Green tea hot water extract in the present invention may be contained 10 to 30% by weight in green tea sauce.

The green tea oil extract in the green tea sauce of the present invention can be obtained by putting green tea in an oil of 10 to 20 times the weight of green tea, stirring at 100 to 2000 rpm at a temperature of 20 to 80 ° C., and extracting for 3 to 48 hours. Green tea oil extract in the present invention may be contained 20 to 35% by weight in green tea sauce. When obtaining the green tea oil extract, the oil may be soybean oil or corn oil.

Meanwhile, when preparing the green tea sauce of the present invention, the aloe powder may be included in an amount of 1 to 5% by weight in the green tea sauce to improve the functionality and functionality of the green tea sauce. At this time, the aloe powder may be obtained by powdering aloe using a grinder to have a particle size such as green tea powder. Alternatively, the aloe may be added to purified water of 3 to 5 times the weight of aloe and extracted at 80 to 100 ° C. for 30 to 2 hours to obtain an extract, followed by spray drying the powder.

In the present invention, green tea powder, green tea hot water extract, green tea oil extract are obtained under various conditions, and green tea sauce is prepared in various contents. Green tea powder, green tea hot water extract and green tea oil extract are obtained under the above conditions. When applied in an amount can be obtained a green tea sauce that meets the purpose of the present invention.

Green tea sauce of the present invention is any one or more selected from the above-mentioned green tea powder, green tea hot water extract, green tea oil extract and vinegar, soy sauce, miso, red pepper paste, fructose, sugar, honey, syrup, Juice, mayonnaise, yogurt, kiwi syrup, strawberry syrup, pineapple, white wine, red wine, olive oil, garlic, onion, salt, pepper, xantan gum, vitamin C (vitamin C) You can choose your own fish sauce, pork sauce, beef sauce or salad sauce.

On the other hand, the present invention includes a method for producing green tea sauce.

Green tea sauce production method of the present invention in the production of a sauce containing green tea,

Obtaining green tea powder, green tea hot water extract or green tea oil extract, and then adding any one or more selected from them to the source material.

Green tea powder, green tea hot water extract, and green tea oil extract may be obtained according to the above-mentioned conditions using green tea as a material.

When preparing the green tea sauce of the present invention, the green tea powder may be added in an amount of 2 to 5% by weight in the green tea sauce.

Green tea hot water extract may be added 10 to 30% by weight in the green tea sauce when preparing the green tea sauce of the present invention.

When preparing the green tea sauce of the present invention, the green tea oil extract may be added in an amount of 20 to 35% by weight in the green tea sauce.

Meanwhile, the preparation of the green tea sauce of the present invention may further include a step of containing 1 to 5% by weight of the aloe powder in the green tea sauce for improving the functionality and functionality of the green tea sauce. At this time, the aloe powder may be added to the source material before adding any one or more selected from green tea powder, green tea hot water extract, green tea oil extract. In addition, the aloe powder may be added to the source material as one or more selected from the green tea powder, green tea hot water extract, green tea oil extract. The aloe powder may be added to the source material after adding one or more selected from green tea powder, green tea hot water extract, and green tea oil extract to the source material.

The aloe powder in the above can be obtained by powdering aloe using a grinder to have the same particle size as the green tea powder. Alternatively, the aloe may be added to purified water of 3 to 5 times the weight of aloe and extracted at 80 to 100 ° C. for 30 to 2 hours to obtain an extract, followed by spray drying the powder.

Green tea hot water extract or green tea oil extract obtained during the preparation of the green tea sauce of the present invention any one or more of them selected from vinegar, soy sauce, miso, red pepper paste, fructose, sugar, honey, syrup, juice, mayonnaise, yogurt, kiwi syrup, strawberry It can be obtained by adding one or more ingredients selected from syrup, pineapple, white wine, red wine, olive oil, garlic, onion, salt, pepper, xantan gum, and vitamin C to the chosen source material. .

The green tea sauce of the present invention is obtained by adding any one or more selected from green tea hot water extract, green tea oil extract to the source material to obtain a fish sauce, pork sauce, beef sauce, salad sauce and then at 5 to 80 ~ 95 ℃ Sterilization can be performed for ˜30 minutes.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1>

After fermenting the Jeongeupsan wild green tea leaves (4% water content), put the green tea leaves in purified water 20 times the weight of green tea leaves, and keep the temperature of purified water at room temperature (25 ℃) and 60 ~ 90 ℃. Hot water extract was prepared by extracting for a minute and the flavor of green tea was investigated according to the extraction temperature.

As a result, the higher the temperature of green tea leaf extraction was, the longer the extraction time was, the higher the overall yield of the extract was. However, in the sensory test considering the intensity of the astringent taste (10 panel subjects, 5 point scoring method), Green tea's unique aroma and flavor were the best (see Table 1).

Table 1. Symbol of Green Tea Hot Water Extract (10 minutes)

Extraction temperature (℃) Symbol * Room temperature 2.5 65 3.0 75 4.3 85 3.5

* 1: Very bad 5: Very good

<Example 2>

Put the green tea into 20 times soybean oil, corn oil, and olive oil, and extract it for 24 hours by stirring at 100-2,000rpm in the range of 25 ~ 80 ℃. The strong flavor of olive or corn was low, but the inherent flavor of green tea extract was low. However, soybean oil extract showed the best taste and flavor of green tea.

On the other hand, the yield of green tea oil extract using oil was higher as the temperature was higher and the extraction time was longer.However, if the extraction temperature was maintained at 20 to 30 ℃ and extracted for 20 hours, the sensory test considering the intrinsic flavor of green tea (10 panel subjects, 5-point grading method) ) Was the best.

Table 2. Symbol of Green Tea Oil Extract (20 Hours)

Extraction temperature (℃) Symbol * 25 4.5 40 4.0 60 4.1 80 3.8

* 1: Very bad 5: Very good

<Example 3>

As shown in Table 3-1, Green Tea Oil Extract, Green Tea Hot Water Extract, Lemon Vinegar, High Fructose, White Sugar, Lemon Juice, and Xanthan Gum were mixed to prepare Comparative Example 1, Example 1-1, and Example 1-. Separate green tea dressing was prepared as shown in 2. The green tea oil extract was used to extract the green tea leaves in 20 times soybean oil compared to the weight of the green tea leaves, and stirred at 500 rpm at 60 ° C. for 20 hours. The green tea hot water extract was placed in purified water 20 times the weight of the green tea leaves. , Extracted for 10 minutes at 75 ℃ was used.

On the other hand, the sensory test (10 panel subjects, 5-point rating method) for the separated green tea dressing prepared in Comparative Example 1, Example 1-1, and Example 1-2 was measured and the results are shown in Table 3-2. Indicated. As a result, it was found that the sensory results of the separate green tea dressings prepared in Examples 1-1 and 1-2 were better than those of Comparative Examples. On the other hand, in the case of the green tea dressing in Examples 1-1 and 1-2, it was found that the preference of the separate green tea dressing was higher when the content of the green tea hot water extract was increased and the ratio of the lemon vinegar was lowered.

Table 3-1. Composition of Separate Green Tea Dressing (Unit: Weight%)

Item Comparative Example 1 Example 1-1 Example 1-2 Green Tea Oil Extract - 28.9 28.9 Green Tea Hot Water Extract - 19.2 28.9 Lemon Vinegar 77 28.9 19.2 High fructose 9.7 9.7 9.7 Salt 0.4 0.4 0.4 White sugar 6.7 6.7 6.7 Lemon juice 2.4 2.4 2.4 0.1% xanthan gum 3.8 3.8 3.8 Total amount 100 100 100

Table 3-2. Sensory Evaluation of Separate Green Tea Dressings

Item Comparative example Example 1-1 Example 1-2 color 3.7 4 3.5 sweetness 3 3 3 Sour taste 4.5 4 3 Salty 2.8 3 3 Green tea flavor 0 3.3 3.8 Green tea flavor 0 2.5 2.5 Green tea 0 2.7 3.7 Symbol 2.0 3.4 3.7

* 0: No sensuality 1: Very bad 5: Very good

<Example 4>

As shown in Table 4-1, green tea powder or green tea oil extract, plain yogurt, mayonnaise, lemon juice, honey, white sugar, pineapple, lemon vinegar, kiwi syrup, white pepper, pineapple, avocado, onion, yolk, salt, and the like To prepare an emulsified green tea dressing as in Comparative Example 2, Example 2-1, Example 2-2, Example 2-3, Example 2-4. At this time, the green tea powder was used to grind the green tea leaf into 80 mesh using a grinder, and the green tea oil extract was used to extract the green tea leaf into 20 times soybean oil compared to the green tea leaf weight and stirred at 60 rpm at 500 rpm for 20 hours. It was.

On the other hand, the sensory test for the emulsified green tea dressing prepared in Comparative Example 2, Example 2-1, Example 2-2, Example 2-3, Example 2-4 (a panel of 10 subjects, 5-point score) Method) and the results are shown in Table 4-2.

As shown in Table 4-2, it was found that the preference for the green tea dressing of Example 2-1, Example 2-2, Example 2-3, and Example 2-4 was higher than that of the green tea dressing of Comparative Example 2. In particular, the emulsified green tea dressing prepared in the composition of Example 2-3 containing 27.3 wt% of green tea oil extract, 45.5 wt% of mayonnaise, 3.4 wt% of lemon juice, 22.8 wt% of liver pineapple, and 0.5 wt% of salt. The palatability of was the best.

Table 4-1 Emulsified Green Tea Dressing Composition (Unit: wt%)

Item Comparative Example 2 Example 2-1 Example 2-2 Example 2-3 Example 2-4 Example 2-5 Green Tea Powder - 2.3 5.6 - 0.8 0.7 Green Tea Oil Extract - - - 27.3 - 68.2 Plain yogurt 40.5 57.5 55.3 - - - mayonnaise 40.5 17.4 16.7 45.5 42.1 - Lemon Juice 5.0 5.7 5.6 3.4 12.6 5.1 honey 3.5 5.7 5.6 - - - White sugar - - - - - 5.1 Lemon Vinegar 2.5 5.7 5.6 - - 5.1 Kiwi syrup 2.5 5.7 5.6 - - - White pepper 2.0 - - 0.5 0.5 0.4 Ganpine apple - - - 22.8 - - Liver avocado - - - - 37.2 - Green onion 3.0 - - - 6.3 - Egg yolk - - - - - 12.8 Salt 0.5 - - 0.5 0.5 2.6 Total amount 100 100 100 100 100 100

Table 4-2 Sensory Evaluation of Emulsified Green Tea Dressings

Item Comparative Example 2 Example 2-1 Example 2-2 Example 2-3 Example 2-4 Example 2-5 color 3.5 4 3.5 4.5 4 3.5 sweetness 3 3 3 3 2.5 3 Sour taste 2.5 3 3 4 4 3.5 Salty 3 3 3 3 3 4 Green tea flavor 0 3.5 4 2.3 2.9 3.3 Green tea flavor 0 2 2.5 3 2 2.5 Green tea 0 2.5 3 3.6 3.3 3.4 Symbol 3.0 4 3.5 4.2 3.8 3.8

* 0: no sensuality 1: bad 5: very good

<Example 5>

As shown in Table 5-1, green tea powder and miso, red pepper paste, soy sauce, white wine, garlic, onion, sugar, syrup, white pepper, lemon juice, olive oil, salt, and curry powder were added and mixed. Green tea sauce for pork was prepared as in Example 3-1, Example 3-2, Example 3-3, and Example 3-4. At this time, the green tea powder was used to grind the green tea leaves into 80 mesh using a grinder.

On the other hand, the sensory test for the green tea sauce for pork prepared in Comparative Example 3, Example 3-1, Example 3-2, Example 3-3, Example 3-4 (10 panel subjects, 5 points Grading method) was measured and the results are shown in Table 5-2.

As shown in Table 5-2, it was found that the preference of the green tea sauce for pork of Example 3-1, Example 3-2, Example 3-3, and Example 3-4 was higher than that of the green tea dressing of Comparative Example 3. . In particular examples, green tea powder 2.6% by weight, miso 19.2% by weight, white wine by 9.6% by weight, white sugar and starch syrup by 19.2% by weight, white pepper by 0.1% by weight, lemon juice by 9.6% by weight, olive oil by 19.2% by weight, salt by 1.3% It was found that the palatability of the green tea sauce for pork of Example 3-3 prepared with the composition of% was the best.

Table 5-1. Composition of Green Tea Sauce for Pork (Unit: wt%)

Item Comparative Example 3 Example 3-1 Example 3-2 Example 3-3 Example 3-4 Green Tea Powder - 0.7 0.7 2.6 1.4 Miso 19.0 21.9 20.8 19.2 - Kochujang - - - - 10.5 Soy sauce 10.5 - - - 10.5 White wine 20.0 33 31.2 9.6 5.2 Liver garlic 5.5 5.5 5.2 - 21.0 Green onion 5.5 - - - 5.2 White sugar 10.0 10.9 10.4 19.2 10.5 corn syrup 10.5 10.9 10.4 19.2 10.5 White pepper 0.5 - - 0.1 10.5 Lemon Juice 5.5 5.5 5.2 9.6 - olive oil 10.0 10.9 10.4 19.2 21.0 Salt 3.0 0.7 0.5 1.3 3.5 Curry Bun - - 5.2 - - Total amount 100 100 100 100 100

Table 5-2. Sensory test of green tea sauce for pork

Item Comparative Example 3 Example 3-1 Example 3-2 Example 3-3 Example 3-4 color 2.7 3 2.5 3.5 3 sweetness 2.9 3 3 3 3.5 Sour taste 3 3 3 3 3 Salty 3.1 3.5 3 3.5 3.5 Green tea flavor 0 2.9 3.4 3.3 3.5 Green tea flavor 0 2.5 2 2.5 2.5 Green tea 0 4.2 3.3 4.2 3.6 Symbol 3.3 4.2 3.9 4.4 4.2

* 0: no sensuality 1: bad 5: very good

<Example 6>

Green tea hot water extract, green tea powder, green tea base and tomato paste containing green tea leaves, soy sauce, mirin, apple vinegar, garlic, onion, brown sugar, syrup, apple concentrate, Worcester sauce, salt are added as shown in Table 6-1 below. And mixed to prepare a green tea sauce for beef as in Comparative Example 4, Example 4-1, Example 4-2, Example 4-3, Example 4-4.

On the other hand, the sensory test for beef green tea sauce prepared in Comparative Example 4, Example 4-1, Example 4-2, Example 4-3, Example 4-4 (10 panel subjects, 5-point rating Method) and the results are shown in Table 6-2.

As shown in Table 6-2, it was found that the palatability of the green tea sauce for beef of Example 4-1, Example 4-2, Example 4-3, and Example 4-4 was higher than that of the green tea dressing of Comparative Example 4. In particular, the green tea base 23.1% by weight, tomato paste 14.5%, soy sauce 5.3% by weight, mirin 1.3% by weight, apple vinegar 6.6% by weight, garlic 5.3% by weight, onion 1.3% by weight, brown sugar 5.3% by weight, starch syrup 10.5 It was found that the palatability of the green tea sauce for beef of Example 4-3 prepared with the composition of weight%, apple concentrate 13.3% by weight, Worcester sauce 13.3% by weight and salt 0.3% by weight was excellent.

Green tea base is 30% by weight of green tea hot water extract, 2% by weight green tea powder, 2% by weight green tea leaves, 5% by weight brown rice flour, 7.5% by weight kiwi syrup, 0.5% by weight salt, 7% by weight starch, 46% purified water What consisted of% was used. The green tea hot water extract used in the green tea base was placed in purified water 20 times the weight of green tea leaves and extracted for 10 minutes at 75 ° C. The green tea powder was ground to 80 mesh using a grinder. Used.

Table 6-1. Green tea sauce composition for beef (unit: weight%)

Item Comparative Example 4 Example 4-1 Example 4-2 Example 4-3 Example 4-4 Green tea base - 13.1 18.4 23.1 15.8 Tomato Paste 29.5 16.4 15.4 14.5 15.8 Soy sauce 6.0 6.0 5.6 5.3 5.8 Mirim 1.5 1.5 1.4 1.3 1.5 Apple cider vinegar 7.5 7.5 7.0 6.6 7.2 Nursing horse 6.0 6.0 5.6 5.3 5.8 Liver garlic 1.5 1.5 1.4 1.3 1.5 Brown sugar 6.0 6.0 5.6 5.3 5.8 corn syrup 11.7 11.7 11.1 10.4 11.5 Apple Essence 15.0 15.0 14.1 13.3 14.5 Worcester Sauce 15.0 15.0 14.1 13.3 14.5 Salt 0.3 0.3 0.3 0.3 0.3 Total amount 100 100 100 100 100

Table 6-2. Sensory test of green tea sauce for beef

Item Comparative Example 4 Example 4-1 Example 4-2 Example 4-3 Example 4-4 color 3.5 3.5 3.5 3 3.5 sweetness 3.5 3.5 3 3 3 Sour taste 4.2 4 3.5 3 3.5 Salty 3 3 3 3 3 Green tea flavor 0 2.8 4.7 5 4.6 Green tea flavor 0 2 2.5 3 3 Green tea 0 3.4 4.6 4.2 4.2 Symbol 3.5 4.1 4.1 4.3 3.8

* 0: no sensuality 1: bad 5: very good

Green tea sauce containing any one or more selected from the green tea powder, green tea hot water extract, green tea oil extract of the present invention as in the above embodiment is more functional than the source does not contain any one selected from green tea powder, green tea hot water extract, green tea oil extract It can be seen that the excellent properties.

On the other hand, the green tea sauce of the present invention is a green tea powder, green tea powder, green tea hot water extract, green tea oil extract any one or more, in particular, at least two kinds of green tea sauce added by the addition of the unique flavor of tea, as well as physiological function By providing excellent quality green tea sauce products, it can contribute greatly to various uses of green tea and vitalization of green tea industry, thanks to the recent well-being trend.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Claims (8)

In a sauce containing green tea, Green tea sauce containing green tea oil extract and aloe powder. delete delete The green tea sauce according to claim 1, wherein the green tea oil extract is contained in an amount of 20 to 35% by weight, and the aloe powder is contained in an amount of 1 to 5% by weight. In preparing a sauce containing green tea, Method for producing green tea sauce, comprising the step of adding green tea oil extract and aloe powder to the source material. delete delete The method according to claim 5, wherein the green tea is added to the oil of 10 to 20 times the weight of green tea, stirred at 100 to 2000rpm at a temperature of 20 to 80 ℃ and 20 to 35% by weight of green tea oil extract extracted for 3 to 48 hours, Aloe powder is added in an amount of 1 to 5% by weight.