KR100959620B1 - Making method of the dust tea by the low temperature extraction - Google Patents

Abstract

The present invention relates to a method for producing high-quality powdered tea and producing a high concentration of liquid tea beverage stock solution in a way to improve the taste and aroma insufficient in the conventional tea extraction method.

In the manufacturing process, the tea leaves and water-treated water were mixed and extracted at low temperature (including three to four extractions, including a filter and a centrifugation), and then collected, and two traces of water soluble in the centrifuged extract were extracted. After addition of dietary natural enzyme and hydrolase, UV sterilization treatment and freezing / drying of gels of high concentration extracts at low temperature, followed by freezing and drying, and then grinding tea solids into 10 ~ 50㎛ fine particles To prepare.

In this way, the flavor and taste of tea is closer to the original taste than the conventional hot water powdered tea extraction method, and compared to the powdered tea produced by the conventional extraction method, it has excellent solubility in cold water and very high water solubility. Compared with the existing extraction method, very small amount of enzyme additive is added.

In addition, it is possible to produce a stock solution of a liquid tea beverage in the previous stages of powdered tea production, extract is a high concentration extraction method that can be consumed in small amounts.

Low temperature extraction, powdered tea, liquid tea beverage solution, hot water type, UV sterilization, powder particles

Description

Making method of the dust tea by the low temperature extraction

The present invention relates to a method for producing powdered tea by low temperature extraction, which can produce high-quality powdered tea as a method of improving the taste and aroma, which is insufficient in the conventional tea extraction method, and can produce a highly concentrated liquid tea beverage stock solution.

The present invention relates to a method of increasing the content of tea active ingredients and producing powdered tea and highly concentrated liquid tea beverages by low temperature extraction, rather than tea drinking with conventional boiling water.

It is said that tea comes from China, but it was different from place to place, from person to person, and from time to time.

As long as it is confirmed historically, some areas find it natural, some have received it, some have met early, others have been late.

Korean cars cannot be excluded from Mongolia or Manchuria, and many people argue that they are derived from Korean tea, which changes depending on regional characteristics, climate, and human tendencies.

The above relates to the origin of tea and the components and effects on tea are as follows.

end. Tea ingredients

The reason why our ancestors enjoyed tea is because it is good for the body and it is good for the mind to open the eyes and widen the thinking space.

Among them, the main reason is to keep the body healthy and the tea is good.

Below are the ingredients and benefits of tea.

ingredient efficacy Caffeine Diuresis, cardio, awakening, fatigue recovery tannin Cholesterol lowering, blood pressure suppression, protein precipitation Vitamin C Activation of biological function, prevention of scurvy Vitamin E Promotion of reproductive function Routine Strengthening of blood vessel walls Epigal Catechin Garrett Anti-mutation, halving effect, inhibition of lipid peroxide Fluoride Caries prevention Green Tea Extract Extract Hypoglycemia Rust (prabonoid) Mouth removal

1. Ingredient

Tea leaves are 75 ~ 80% water. Others are solids and about 40% of solids are ingredients that we get when we tea.

 The content varies depending on various factors such as the type of tea, the region, the variety, the season, the growing conditions, and the climatic harvesting area.

There is also a big difference in the content of components depending on the type of tea;

1) Caffeine: Caffeine contained in green tea stimulates the cerebrum and clears the head, thus helping to stabilize the mind. Quiet excitement, increased durability, increased memory, diuresis, headache treatment, sleep restraint and refreshing taste of tea. Give out

2) Tannins: There are some differences depending on the harvesting time. Tannins contain many kinds of catechins, but good green tea contains ester-type catechins with a bitter and astringent taste.

In addition, astringents to stop diarrhea, detoxification, and protect the mucous membranes of the intestines and stomach, promote the activity, tea color, sour, astringent taste.

3) Amino Acid: Gives a distinctive taste of tea.

4) Chlorophyll: improves the color of tea.

5) Vitamin C: It recovers fatigue and dissolves easily even at low temperatures, so it is almost the first concern in tea waters, scurvy, diabetes, each disease, high blood pressure, arteriosclerosis, alcohol, nicotine detoxification. more.

6) Vitamin A: Carotene is abundant in green tea, and it is fat-soluble that can not be absorbed when you drink it with green tea. If you make it with powdered tea, always keep your skin healthy.

7) Minerals: Contains calcium, phosphate, sodium, potassium, fluorine, and iron, manganese, etc. needed to make blood. Sweet sugar free sugar is carbohydrate with very few calories, hematopoietic action, metabolism, blood is weakly alkaline. Maintains, acts on pancreatic function.

2. Ingredient Content and Physiology of Tea

1) Flavonol: Content 0.6 ~ 0.7%, Capillary resistance increase, Antioxidant, Blood pressure strengthening, Deodorizing effect.

2) Catechin (including oxide): content 10-18%, antioxidant, antimutation, anticancer, lowering blood cholesterol.

3) β-carotene: content 13 ~ 23mg, antioxidant, cancer prevention, emollient strength.

4) Polysaccharides: Content about 0.6%, inhibiting blood sugar rise (antidiabetic).

5) Caffeine: content 2 ~ 4%, central nervous system excitement, sleep prevention, cardiac, diuresis, anti-asthmatic metabolism.

6) Saponin: content about 0.1%, anticancer, anti-inflammatory.

7) Fluorine: Content 90 ~ 350 ppm, Tooth decay prevention.

8) Vitamin C: Content 150-250 mg, scurvy, cancer prevention.

9) Vitamin E: Content 25 ~ 70 mg, cancer prevention, anti-fertility.

10) Zinc: 35 ~ 75 ppm, preventing taste disorders, preventing dermatitis, suppressing immunity.

11) Selenium: Content 1.0 ~ 108ppm, antioxidant, cancer prevention, prevention of cardiomyopathy.

As shown above, tea has a good effect on metabolism and disease prevention in our bodies.

Looking at the representative technology related to the present invention there is a Republic of Korea Patent Publication No. 10-610327 (Registration Date: August 1, 2006) "Instant Boy tea and its manufacturing method".

The above technique relates to an instant voila tea and its manufacturing method that make voila tea powdery and enjoy it like instant coffee. The main process is the step of pulverizing the ivory tea solid to about 10-20 mesh, the pulverized material To prepare the extract by boiling water into the extraction tube, the extract is a centrifugal separator to remove the pulverized fine particles of the tea tea, the drying step of evaporating the liquid obtained by the water, by the drying Characterized in that it comprises the step of forming a powder-like Voy tea particles, in the step of preparing the extract, the water vapor containing the aroma generated is concentrated in a vaporizer, and added to the above-mentioned Vojja particles forming step It is characterized in that it further comprises other fragrance components in the steam containing the above-mentioned fragrance.

Because it is produced by boiling water, a lot of tea's inherent ingredients are lost. The main ingredients of tea are polylenol, caffeine, amino acids and nitrogen compounds, vitamins, plant pigments, carbohydrates, aromatic ingredients, organic acids, enzymes, inorganic salts, etc. It is abundant and often these components are lost by evaporation or heat when boiling.

To this end, the present invention invented a method of extracting at low temperature to improve the taste and aroma, which is insufficient from the conventional extraction method of boiling water, to produce high-quality powdered tea and to produce a highly concentrated liquid tea beverage stock solution. It is intended to have.

In the manufacturing process, extraction was carried out at low temperature (including repeated 3-4 times extraction and filtering and centrifugation), and UV sterilization was performed after adding a small amount of water-soluble dietary enzyme and hydrolase to the extract obtained after extraction. After treatment and centrifugation again, the extract is gelatinized at low temperature and frozen / dried, and the solids of tea are pulverized into fine particles of 10 to 50㎛, which is different from the conventional powder making process and principle. .

The present invention can obtain a richer taste of the original tea leaves than the conventional powdered tea production method, and can increase the extraction rate of 20-30% of the tea active ingredient compared to the traditional concern drinking tasting method, and other conventional instant Advantageous in extracting aromatic substances that influence the aroma of tea than hot water extraction method (heated type), that is, extractable aromatic substances that influence fine taste lost by heat. It is to provide a method for producing a powdered tea and a highly concentrated liquid tea beverage stock solution.

Looking at the manufacturing method of the present invention; Extraction process of extracting the tea leaves from the mixture of 3 ~ 4 tea leaves and water-treated water at a low temperature of 25 ° C to 45 ° C and grinding the crushed tea leaves to about 10-30 mesh, and 20rpm in the extraction process. It is possible to reduce the settling time for extracting the extract from the mixed solution using the following low speed mixer.

The extract was filtered through a 50 μm filter to add an soluble natural dietary fiber enzyme and hydrolase to the extract obtained through the first centrifugation process, and the extract was subjected to UV sterilization to undergo a second centrifugation process. The solid mass obtained in the gel solids forming process is pulverized to 10 ~ 50㎛ to obtain particles in the form of powder.

The manufacturing process of the present invention is to reduce the loss of tea active ingredients as much as possible by the low temperature extraction treatment of the aromatic substances lost due to heat, compared to the conventional hot water treatment method, 3 ~ By extracting cold water over 4 times, it is possible to increase the content of tea active ingredient of the extract.

In addition, after the first centrifugation process, water-soluble natural dietary fiber enzyme and hydrolase are added to the extract, and ultraviolet ray sterilization at low temperature and the second centrifugation process can be used to obtain the extract as a gel. After freeze-drying the solid mass in the) state to make fine powder particles (10 ~ 50㎛), the aromatic substance can be extracted as much as possible, while the water content of the powder particles can be concentrated to less than 1%. It is characterized by higher water solubility at low temperatures and processing at temperatures that reduce the boiling point of water and loss of aromatic substances during the treatment process.

In addition, it is characterized in that the liquid tea beverage stock solution in a high concentration state can be obtained in the step before acquiring the solid matter in the gel state.

The present invention, in the extraction of undiluted juices of cold extract powdered tea and liquid tea beverage, can enjoy the best taste and aroma homogeneously by maximizing extraction of aromatic substances of tea components that are difficult to extract, compared to the traditional method of soaking tea 20 It is possible to extract more than 30% of the active ingredients of tea, which can provide excellent tea to consumers.

A large feature of the present invention is that the instant powdered tea can not produce the intrinsic taste due to the inherent flavor of the tea, that is, the aromatic substance, by a low temperature extraction method, while containing the aromatic substance of the tea as it is, the conventional manufacturing method of hot water type Compared to the powdered tea and liquid tea beverage can be produced excellent.

Looking at the manufacturing method of the powdered tea and the highly concentrated liquid tea beverage stock solution according to the present invention.

Looking at the manufacturing method of the present invention by the manufacturing process of Figure 1 as follows.

A. Grinding process (S1) of grinding the prepared tea leaves with 10 to 30 mesh.

Me . Extraction process (S2) to extract the mixture of the third to fourth tea leaves and water by mixing at a rate of 1.5 ~ 2 liters of water treated per 100g of tea at water temperature of 25 ℃ ~ 45 ℃ Celsius.

Using a low speed mixer of 20 rpm or less in the extraction process (S2) can reduce the immersion time of the mixture.

C. Collecting step (S3) of collecting the extraction solution by the filter of 50㎛ after the extraction process (S2).

D. Primary centrifugation process (S4) for separating the extract obtained in the collection process (S3) using a centrifuge.

In the first centrifugation process (S4) to purify the extract containing the tea active ingredient mixed in the mixture of tea leaves and water-treated water of the extract is preferred to remove impurities that do not contain the tea active ingredient during centrifugation.

Do not . Enzyme addition process (S5) of adding a water-soluble natural dietary fiber enzyme or hydrolase to the extract after the first centrifugation (S4).

The role of the water-soluble natural dietary fiber enzyme is to change the extracted solution into gel like jelly, it is preferable to use pectins (pectins), gums (gums), seaweed polysaccharides, indigestible dextrin, polydextrose (Polydextrose), etc. And it is preferable to add 0.3% ~ 0.35% to the extraction amount extracted in the first centrifugation process (S4).

Looking at the water-soluble dietary fiber in detail as follows.

1) pectins: pectins: arabinogalactan, arabinoxylan, α-glucan and chemical structure, and is contained in ripe apples, tangerines, etc. It is rapidly degraded by intestinal anaerobic microorganisms.

2) Gums: It consists of galactomannan and aragalgalactan, and it is contained in guar and locust bean. It is rapidly broken down by intestinal microorganisms.

3) Seaweed polysaccharides: Alginic acid, agar, carrageenan, etc. are the main ingredients and are contained in brown algae and red algae. It is rapidly degraded by intestinal microorganisms.

4) Indigestible Dextrin: A water-soluble dietary fiber made by roasting starch such as potatoes and corn. It is listed as "natural" in the Japanese Natural Handbook. It is recognized as a safe substance).

The hydrolase is preferably endo-β-glucanase, glycoside, glucosidase, cellulose and the like, and is added to the extract amount extracted in the first centrifugation process (S4) at 0.4 ‰ to 0.6 ‰. desirable.

Looking at the hydrolase in detail as follows.

1) endo-β-1,4-glucanase

Cellulase and EC 3.2.1.4. It is the most representative enzyme of cellulase.

Endolytic cleavage of β-1,4-glucoside bonds of cellulose, but its activity against crystalline natural cellulose is weak, so soluble CMC (carboxyl methyl cellulose) is usually used as a substrate. use. This is also called CMCase.

The variety of cellulase (cellulose hydrolase) species has been found to be derived from the multiplicity of the cellulase gene and has been attempted to be used for the saccharification of cellulose or the production of cellooligosaccharides.

2) glycoside

An organic compound formed by ether-type dehydration of sugar-based hemiacetal hydroxyl groups and functional groups such as various sugars, alcohols, phenols, carboxylic acids, and aldehydes. Also known as glycosides, the sugar component is composed of a holoside (holoside), the sugar component and a non-sugar component is composed of a heteroside (heteroside). Normally, glycosyl refers to heterosides, which are referred to as <glycosides of narrow meanings>, and <glycosides of broad meanings> are referred to as heterosides and holosides. In the heteroside, non-sugar components other than sugars are called aglycon, and there are various kinds thereof. In particular, when steroid and triterpene are aglycone, this is called <genin>. As a sugar component of glycoside, glucose, galactose, mannose, fructose, arabinose, ribose, rhamnose and the like are commonly detected in nature.

Glycosides are widely distributed in nature, particularly as components of plants, with the most glucosides and the next most fructosides. Many of the medicinal components of pigments and medicinal plants widely distributed in the plant system are mainly glycosides. For example, anthocyanins that exhibit red, blue, and purple colors in flowers, berries, leaves, and the like are pigment glycosides in which anthocyanidins are bound as aglycones.

In addition, among the active ingredients obtained from medicinal plants, there are many compounds corresponding to saponins, which are mainly glycosides of which steroid is aglycone. Glycosides have two stereoisomers of the form and the form due to asymmetric carbon atoms. Glycosides in nature (particularly plant) are mostly left-rotating β-glycosides, and thus, most of the natural glycosides may be left-rotating β-glucosids.

Glycosides are obtained primarily by artificial synthesis. Glycosides are hydrolyzed into sugar components and aglycones by the catalysis of an enzyme called acid or glycosidase. Glycosidase is a generic term for various glycoside hydrolases that exhibit specificity for the types of sugars of glycosides.

That is, glucosidase acts on the glucoside whose glucose is glucose, and galactosidase acts selectively on the galactosidase whose sugar is galactose. In addition to the catalysis of enzymes to glycosides, phosphate degradation by phosphorylase and transfer reaction by glycosyltransferase are known. Exchange and polymerization of sugar components proceed

3) Glucosidase

An enzyme that catalyzes a reaction that hydrolyzes glucoside to produce sugar and aglycone, and an enzyme that hydrolyzes glycosides is collectively called glycosidase, but is called glucosidase, especially when the sugar moiety is glucose.

4) cellulose

Polysaccharide, which is the major component of the cell wall of higher plants and occupies most of the wood part, is also called fibrin.

The most common organic compound in nature, also known as fiber. It is the basic structure of plant cell walls and accounts for over 30% of all plant material. It is the main component that forms the cell membrane of the plant and the woody part. It is a odorless white solid and insoluble in water.

Humans cannot digest cellulose, but herbivores such as cattle and horses, termites, etc. can decompose cellulose. This is not due to the direct secretion of cellulase, an enzyme capable of breaking down cellulose, but rather a cellulase secreted by microorganisms in the digestive tract of insects such as termites and microbes that live in the digestive tract of animal colons or herbivores. Because it uses. Cellulase hydrolyzes β-1 and 4 glycosidic bonds of cellulose, reducing the length of cellulose molecules and consequently converting them to oligosaccharides or glucose.

Cellulose is an organic compound that exists in large quantities in nature and is an important industrial resource. It is found in higher vegetation, as well as in the shells of sea urchins, which are bacteria, sea horses, and marine animals. Moreover, sulfate ester exists in the cellulose which exists in the slime of shellfish.

Cellulose is used in large quantities in paper and textile fibers, and is used in various applications such as plastics, explosives, adhesives, films, antifoaming agents, celluloids, and cellopharms using cellulose derivatives. In addition, the human intestinal stimulation of the intestines without digestion and absorption, thereby helping to prevent constipation to help prevent constipation is used in the food industry.

F. The enzyme-added extract has an ultraviolet frequency of 250 to 265 nm, and an ultraviolet injection amount per cm ² of 20 to 25 mj / cm ² Sterilization process using a pipeline type UV sterilizer, but can suppress the loss of aromatic substances and sterilization process at low temperature during UV sterilization (S6).

The low temperature state refers to room temperature, preferably cooled sufficiently in the state of the extract solution by heat treatment to maintain a low temperature state in the present invention refers to a room temperature of 25 ℃ ~ 45 ℃.

4 . Second centrifugation process (S7) to obtain a concentrated extract concentration using a centrifuge in the following process.

In the second centrifugation process, it is preferable to use a high-speed centrifuge to maximize the concentration of the extract and to remove moisture during separation, leaving only the gel (ie, viscous) liquid extract. Do not separate the powder.

After the second centrifugal separation process (S7) to extract a thick concentration of the extract separately can obtain a highly concentrated liquid tea stock solution is preferably stored frozen.

Ah . Secondary centrifugation (S7) by forming a gel (gel) extract formed in the freeze-dried to obtain a solid solid (jell) extract of 30% ~ 35% of the primary leaves (S8).

Now . Solid grinding step (S9) for grinding the solidified extract to a fine particle state of 10 ~ 50㎛.

Tea . The pulverized fine particle powder is finished in a powdered tea production process (S10) for packaging the product as a powdered tea.

As described above, the method of preparing powdered tea and highly concentrated liquid tea stock solution of the present invention has a higher content of the active ingredient of tea than the conventional hot-drinking tea, so that you can enjoy the unique taste of tea and can be drunk easily in hot or cold water. Excellent commodity value

In addition, because it can be easily burned and drink like a coffee mix, thinking from the point of view of the general consumer can solve the time hassle.

The centrifugal separator used in the present invention preferably uses a conventional low speed and high speed separator, and the pipeline type ultraviolet sterilizer used in the sterilization process is very small in size and is inserted in the middle of the pipeline in the treatment plant. Civil engineering costs are also rarely required. Lamp replacement costs are lower than those of low pressure amalgam lamps when a pipelined UV sterilization system using a medium pressure lamp is applied.

In case of UV sterilization, it is possible to kill microorganisms that are harmful to the human body in tea leaves, so that harmful microorganisms of harmful tea leaves can be removed during low temperature extraction, thereby providing more stable powdered tea and liquid tea drinks.

In addition, the filter used in the present invention serves as a hooking network and mainly uses a general cloth used when refining herbal medicines.

In the crushing process of grinding the tea leaves of the present invention, the amount of crushed tea leaf extract is 1% as compared to the mesh size of the chae as compared to the case of 10-20 mesh cakes by the size of the tea leaf crushing and the 20-30 mesh cakes. There was no difference.

In addition, in the extraction process (S2) of extracting the mixture of the tea leaves and water of the present invention by using a low-speed mix evenly rotted to about 20rpm has the advantage of reducing the extraction time by reducing the settling time.

And in the freeze-drying in the vehicle solids forming process (S8) of the present invention, freeze drying is a unique way to remove moisture when the food is frozen, while all other drying methods evaporate the liquid to gas In the case of freeze-drying, the drying of food is a method of directly converting moisture in a solid state, such as ice, into steam, instead of converting it into a liquid state. This process is called sublimatin. In order to apply this, the material to be dried maintains a vapor pressure of 1 mmHg or lower, and it is inevitable to use a dehumidifier to remove water vapor.

The food to be lyophilized is either frozen before it enters the drying chamber or frozen as the moisture of the food evaporates quickly while vacuuming below 1 mmHg. The vacuum in the drying chamber should be provided with a constant foundation to remove moisture from the drying chamber in order to maintain a low vapor pressure.

It must be possible to generate heat of sublimation for the sublimation of the ice.

Heat is transferred by conduction and vacuum lyophilization is usually done by pressurized and heated plates made of expanded metal on both sides of the product. As a heating medium of a metal plate, water or steam of 120 degreeC or more is mainly used. Care should be taken in heat control to prevent thawing.

Sometimes heat is also carried by the microwaves generated in the vacuum chamber. If the dehumidifier is accustomed to low vapor pressure, no vacuum chamber is required. Dry air is also used as a heat transfer medium.

The general freeze-drying apparatus is somewhat expensive compared to other drying methods, but has the following advantages.

1) No residue remains or shrinks after drying This means that dry foods are porous and have fast resorption.

2) Bulky foods such as meat and fish can be dried.

3) No deterioration and little loss in filtration process.

4) Less change in color and taste.

Using the dehumidifier as described above it can be seen that the heat-sensitive products can be dried quickly without any problems. However, dehumidified air is used not only in the drying process but also in the packaging.

As described above, the freeze-drying apparatus applied in the present invention preferably uses a general apparatus.

The following is an experimental example according to the manufacturing process of the present invention.

<Experimental conditions>

Experiment A : Extraction water temperature 40 ° C, 100g tea leaves, crushed size 30 mesh, mixing ratio (tea leaf vs water) ratio = mass ratio: 100g: 6kg, precipitation time: 1st: 5min, 2nd: 5min, 3: tea 5min, 4 Tea: 5 min Mixing ratio per extract: Tea leaves: water (100 g: 1.5 kg);

Experiment A Result: The extraction rate of the extract was 33%, the extraction amount was 33g, the gel extract amount was 4200g, the active ingredient extraction rate was 17.4%, the amino acid extraction rate was 2.97%.

Experiment B: Extraction water temperature 40 ° C, 100g tea leaves, crushed size 30 mesh, (tea leaf vs water) ratio = mass ratio: 100g: 6kg, precipitation time: 1st: 5min, 2nd: 5min, 3: tea 5min, 4th: 5 min Mixing ratio for each extract: Tea leaves: water = (100 g: 1.5 kg);

Experiment B result: 34% extraction rate 34g extraction, 34g gel extraction, 18% tea active ingredient, 2.93% amino acid extraction.

Experiment C: Extraction water temperature 40 ° C, 100g tea leaves, crushed size 30 mesh, (tea leaves vs water) ratio = mass ratio: 100g: 6kg, settling time: 1st: 5min, 2nd: 5min, 3: tea 5min, 4th: 5 min Mixing ratio for each extract: Tea leaves: water = (100 g: 1.5 kg);

Experiment C result; The extraction rate of the extract is 20%, the extraction amount is 20g, the gel extract amount 3700g, the active ingredient extraction rate 11%, the amino acid extraction rate 1.62%.

Experiment D : Extraction water temperature 40 ℃, 100g tea leaves, crushed size 20 mesh, (tea leaves vs water) ratio = mass ratio: 100g: 4.5kg, settling time: 1st: 5min, 2nd: 5min, 3: tea 5min for each extraction The mixing ratio per turn is when tea leaf: water = (100 g: 1.5 kg);

Experimental D result; The extraction rate of the extract is 33%, the extraction amount is 33g, the gel extraction amount is 3550g, the tea active ingredient extraction rate is 16.3%, the amino acid extraction rate is 2.75%.

Experiment E: Extraction water temperature 40 ℃, 100g tea leaves, crushed size 30 mesh, (tea leaves vs water) ratio = mass ratio: 100g: 4.5kg, settling time: 1st: 5min, 2nd: 5min, 3: tea 5min for each extraction The mixing ratio per turn is when tea leaf: water = (100 g: 1.5 kg);

Experimental E Results; The extraction rate of the extract is 34%, the extraction amount is 34g, the gel extraction amount is 3570g, the tea active ingredient extraction rate 17%, amino acid extraction rate 2.5%.

The following is a comparison chart according to the experimental results.

<Comparison Chart of Extraction after Freeze-Drying and Extraction in Gel State>

                                                             (Unit: g)

<Comparison Chart of Extraction Rate of Amino Acid Extracts and Amino Acid Extracts According to Experimental Results>

                                       (Extraction rate for primary leaves = unit:%)

* Grinding size 20:30 mesh comparison test has a slight difference in extraction amount.

* Four extraction methods can achieve 40-50% more effective ingredient extraction than one extraction experiment.

As described above, the present invention, in the extraction of the undiluted solution of cold extract powdered tea and liquid tea beverage, can enjoy the best taste and aroma homogeneously by maximally extracting the aromatic substance of tea components that are difficult to extract, and traditionally brew tea Compared with 20-30% more active ingredients in tea, it is possible to supply excellent tea to consumers.

1 is a process chart according to the manufacturing method of the powdered tea and the highly concentrated liquid tea beverage stock solution by the low temperature extraction of the present invention.

<Description of the part about main part in drawing>

S1: grinding process S2: extraction process

S3: Collection Process S4: Enzyme Addition Process

S5: 1st centrifugation process S6: Sterilization process

S7: secondary centrifugation S8: secondary solids formation

S9: Solid matter grinding process S10: Powdered tea production process

Claims (8)

Grinding process (S1) for crushing the leaves with 10 to 30 mesh, Extraction process (S2) which is mixed at a water temperature of 25 ℃ ~ 45 ℃ at a ratio of 1.5 ~ 2 liters of water treated per 100g of water to extract the mixture of the third and fourth tea leaves and water to obtain an extract, After the extraction process (S2) and the collection process (S3) to collect the extract by filtering with a filter of 50㎛, The first centrifugation process (S4) and separating the extract obtained in the collection step (S3) using a centrifuge, An enzyme addition process (S5) of adding a water-soluble natural dietary fiber enzyme or a hydrolase to the extract after the first centrifugation process (S4), But, and the extract was added to the enzyme to ultraviolet frequencies in 250 ~ 265nm, the UV jusaryang per cm ² using a 20 ~ 25mj / cm ² by the channel-type UV sterilizer sterilized, can suppress the loss of the aromatic substance, and ultraviolet sterilization Sterilization process (S6) for sterilization at low temperature during treatment, Second centrifugation process (S7) to obtain a concentrated extract concentration using a centrifuge, and Car solid formation process (S8) and the freeze-dried gel extract formed in the second centrifugation process to obtain a solid extract of the gel (jell) of 30% to 35% of the primary leaves, and Solids grinding process (S9) for grinding the solidified extract in the state of fine particles to 10 ~ 50㎛, Powdered tea production method by the low-temperature extraction, characterized in that it comprises a powdered tea product manufacturing process (S10) for product packaging the pulverized fine particle powder as a powdered tea. The method of claim 1; Using a low speed mixer of 20rpm in the extraction process (S2) to reduce the immersion time of the mixture, characterized in that the manufacturing method of powdered tea by low temperature extraction. The method of claim 1; The role of the water-soluble natural dietary fiber enzyme in the enzyme addition process (S5) is to change the extracted solution into jelly like jelly, pectins, gums (gums), seaweed polysaccharides, indigestible dextrin (Indigestible Dextrin) Method for producing a powdered tea by low temperature extraction, characterized in that using the enzyme and added to the extraction amount in the first centrifugation process (S4) 0.3% ~ 0.35%. The method of claim 1; The hydrolase in the enzyme addition process (S5) uses any one of endo-β-glucanase, glycoside, glucosidase, and cellulose, which is 0.4 ‰ in the extraction amount extracted in the first centrifugation process (S4). Method for producing a powdered tea by low temperature extraction, characterized in that the addition to ~ 0.6 ‰. delete delete delete delete

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