KR100745589B1 - The manufacturing method of the liquid tea in which the green tea is added - Google Patents

Abstract

A method of manufacturing liquid tea containing green tea is provided to extend the distribution period of liquid tea and produce liquid tea having various tastes and containing minerals, organic matter and vitamin C in large quantities. Raw material for liquid tea is mixed with fructose, oligosaccharide and honey and concentrated in a concentrator to a moisture content of 15 to 25%. Then, 100 parts by weight of the concentrated liquid material is added to 0.055 to 1.2 parts by weight of green tea powder with 100 to 500meshes and an emulsifier and sterilized at 80 to 90deg.C. The liquid tea is any one of citron tea, jujube tea or ginger tea.

Description

The manufacturing method of the green tea added liquid tea {THE MANUFACTURING METHOD OF THE LIQUID TEA IN WHICH THE GREEN TEA IS ADDED}

The present invention relates to a method for producing a liquid tea with green tea added, and more particularly, powder between a concentration step and a sterilization step in the manufacturing process of a liquid tea comprising a raw material mixing step, a concentration step, a sterilization step and a packaging step. The green tea powder in the form is added together with the emulsifier, and the addition ratio is 0.055 to 1.2 parts by weight of green tea powder based on 100 parts by weight of the finished liquid tea, thereby making it possible to produce aroma, taste, color, etc. of green tea with excellent functionality. It relates to a manufacturing method of tea.

The liquid tea invented as described above is in order to provide functional liquid teas such as citron, jujube, ginger, aloe, quince, ginseng, pomegranate, etc. The main raw materials of the corresponding tea are citron juice or jujube extract or ginger juice and aloe juice or Chinese quince, ginseng, pomegranate By mixing and the like with fructose, oligosaccharide, honey and the like, it is possible to provide a variety of functional liquid tea suitable for the taste of consumers.

As is well known, most of the liquid teas that have been used conventionally are characterized by diluting with water and drinking.

Therefore, when added to the liquid tea in the form of green tea leaves or the crushed green tea leaves used for tea bags, because the green tea leaves are only mixed in the gel-type liquid tea, it is impossible to efficiently enjoy the intrinsic taste of green tea. Do.

In addition, green tea is a leachable tea of concern drinking between 70 ℃ ~ 85 ℃, while liquid tea is more often diluted with cold water to drink, cold water does not have any leaching effect of green tea, especially liquid tea is large It is manufactured in a scale liquid tea manufacturing facility, and is largely formulated through four stages of raw material blending, concentration, sterilization, and packaging. As described above, green tea is added to green tea in the raw material blending step.

The green tea introduced as described above has a problem that the efficacy or intrinsic taste of green tea disappears through the concentration step and the high temperature sterilization step, causing the taste of the green tea to deteriorate, and also by mixing the green tea in an arbitrary blending ratio. When the amount of green tea is high, the liquid tea loses its own color, and when the amount of green tea is low, there is another problem according to the mixing ratio, such as whether the green tea is not appearance at all, causing confusion of consumers.

Therefore, an object of the present invention is to add green tea powder composed of fine particles between 100 and 500 mesh to the liquid tea.

In addition, the present invention has another object to add green tea powder to the liquid tea with the emulsifier between the concentration step and the sterilization step.

In addition, the present invention has another object to contain 0.055 ~ 1.2 parts by weight of green tea powder based on 100 parts by weight of the finished liquid tea.

Hereinafter, the components of the present invention will be described.

The present invention provides a method for producing a green tea added liquid tea, a blending step of mixing fructose, oligosaccharides and honey to the main raw materials of the liquid tea and blending in a mixing tank, and transfers the liquid substance blended in the mixing tank to a concentrator. Concentration step of concentrating to 15% to 25% moisture, and the step of adding the emulsifier and green tea powder to the liquid material concentrated in the concentration step, the green tea powder is added to the sterilized liquid material 80 ℃ ~ 90 Sterilization step of sterilizing at ℃, and the finished product is completed by packing the product after the sterilization step in a packing machine.

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The present invention may contain 0.055 ~ 1.2 parts by weight of green tea powder based on 100 parts by weight of the finished liquid tea. In addition, the liquid tea of the present invention may be composed of any one of citron tea, jujube tea or ginger tea, or green tea powder may be configured in the form of fine powder of 100 ~ 500 mesh (mesh).

Hereinafter, embodiments of the specific functional liquid tea of the present invention will be described in more detail.

Edible emulsifier that can maintain the intrinsic taste of the liquid tea by adding green tea to the liquid tea after the raw material blending step and the condensing step, and releases the liquid to make it easier to drink the concentrated liquid material by the concentration process when the green tea is added. By adding together and mixing at the same time, green tea is evenly mixed with the liquid material can realize the taste of green tea with the unique taste of the liquid tea.

As described above, the green tea is added to the liquid tea can be processed into honey citron tea, honey jujube tea or honey ginger tea as needed, the process of each product is as follows.

Honey citron tea flowchart with green tea

end. Ingredients used in citron tea, such as fructose, oligosaccharides, honey, and citron juice, are blended in a mixing tank.

I. The mixed material from the mixing tank is transferred to a thickener and concentrated to about 21% moisture.

All. Add emulsifier and green tea to the concentrated material.

la. Transfer to sterilizer and sterilize at 85 ℃.

hemp. Package the product by mixing the above liquid and citron.

bar. The bottle is sterilized and sterilized for 30 minutes at a temperature of 80 ℃ or higher in advance.

Honey jujube tea flowchart with green tea

end. Ingredients used in jujube tea, such as fructose, oligosaccharides, honey and jujube extract, are blended in a mixing tank.

I. The mixed material from the mixing tank is transferred to a thickener and concentrated to about 21% moisture.

All. Add emulsifier and green tea to the concentrated material.

la. Transfer to sterilizer and sterilize at 85 ℃.

hemp. Package the product by mixing the above liquid and jujube.

(At this time, jujube jujube in advance and sterilize for 30 minutes at 85 ℃.)

bar. The bottle is sterilized and sterilized for 30 minutes at a temperature of 80 ℃ or higher in advance.

Honey Ginger Tea Flow Chart with Green Tea

end. Ingredients used in ginger tea, such as fructose, oligosaccharides, honey and ginger juice, are blended in a mixing tank.

I. The mixed material from the mixing tank is transferred to a thickener and concentrated to about 21% moisture.

All. Add emulsifier and green tea to the concentrated material.

la. Transfer to sterilizer and sterilize at 85 ℃.

hemp. Package the product by mixing the above liquid and ginger.

(At this time, the ginger is pickled in advance and sterilized for 30 minutes at 85 ° C.)

The bottle is sterilized and sterilized at a temperature of 80 ° C or higher for 30 minutes before packaging.

Hereinafter, the effects of the present invention will be described.

Liquid tea with added green tea blends with the sweet taste of green tea, so you can feel not only sweet but sour and refreshing taste, and can provide liquid tea with a completely different taste. Due to the caries prevention effect or a slight diet effect due to catechin can be provided.

In addition, when green tea is added to the liquid tea, components such as polyphenols and saponins of the green tea have an effect of suppressing the growth of various bacteria, thereby extending the shelf life of the liquid tea. In addition, it contains trace elements such as zinc, copper, iron, manganese and fluorine contained in green tea leaves, minerals and active ingredients such as caffeine, polyphenols, vitamin P, and vitamin C, which are easily deficient in general foods, It prevents the skin from roughening, gives elasticity to the subcutaneous tissue and keeps it moisturizing, so it can help to multiply the skin.It is also called catechin, which detoxifies heavy metals. As well as the effect of removing, the components of the green tea provided as described above are added to the liquid tea to improve the health functional properties of the liquid tea, in particular the liquid phase after the concentration step of confirming the unique taste of the liquid tea It is added with edible emulsifiers to loosen and mixed evenly with liquid tea. The taste can be achieved well.

Meanwhile, the present invention enumerates the best configuration thereof, but is not limited thereto, and it is also possible to prepare functional liquid teas such as aloe, Chinese quince, ginseng, pomegranate, etc., which will be practiced without departing from the scope of the appended claims. If possible, it is of course possible to consider changes in the configuration described before.

Claims (4)

In the method for producing a green tea added green tea, A blending step of mixing fructose, oligosaccharides and honey with the main raw materials of the liquid tea and blending them in a mixing tank; Concentrating step of concentrating the liquid material blended in the mixing tank to a concentrator 15% to 25% moisture, An input step of adding an emulsifier and green tea powder to the liquid material concentrated in the concentration step; Sterilization step of sterilizing at 80 ℃ ~ 90 ℃ by transferring the liquid material to which the green tea powder is added to a sterilizer, Green tea is added to the manufacturing method of the liquid tea, characterized in that it comprises a complete step of packing the product after the sterilization step in a packaging machine. The method according to claim 1, The green tea powder is a method for producing green tea added green tea, characterized in that contained 0.055 ~ 1.2 parts by weight based on 100 parts by weight of the finished liquid tea. The method according to claim 1 or 2, The said liquid tea is a method of producing a green tea added green tea, characterized in that any one of citron tea, jujube tea or ginger tea. The method according to claim 3, The green tea powder is a method for producing a green tea added green tea, characterized in that consisting of a powder form of 100 ~ 500 mesh (mesh).