KR101007143B1 - 연잎, 산사자, 율무, 진피가 함유된 차 음료 제조방법 및이 제조방법으로 제조되는 연잎, 산사자, 율무, 진피가함유된 차 음료 - Google Patents
연잎, 산사자, 율무, 진피가 함유된 차 음료 제조방법 및이 제조방법으로 제조되는 연잎, 산사자, 율무, 진피가함유된 차 음료 Download PDFInfo
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- KR101007143B1 KR101007143B1 KR1020080073589A KR20080073589A KR101007143B1 KR 101007143 B1 KR101007143 B1 KR 101007143B1 KR 1020080073589 A KR1020080073589 A KR 1020080073589A KR 20080073589 A KR20080073589 A KR 20080073589A KR 101007143 B1 KR101007143 B1 KR 101007143B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
구분 | 실시 1 | 실시 2 | 실시 3 | 실시 4 | 실시 5 | 실시 6 | 실시 7 | 실시 8 |
산사자 |
200℃ 10분 |
180℃ 8분 |
210℃ 9분 |
220℃ 9분 |
220℃ 10분 분쇄 |
240℃ 13분 분쇄 |
250℃ 15분 분쇄 |
260℃ 18분 분쇄 |
율무 |
210℃ 15분 |
220℃ 16분 |
230℃ 18분 |
240℃ 20분 |
250℃ 23분 |
260℃ 25분 |
280℃ 28분 |
300℃ 30분 |
진피 |
180℃ 3분 |
180℃ 3분 |
190℃ 4분 |
190℃ 5분 |
200℃ 5분 |
210℃ 7분 |
230℃ 8분 |
240℃ 10분 |
종합기호도 | 5.3 | 5.6 | 5.8 | 6.1 | 6.5 | 6.8 | 6.5 | 6.0 |
구분 | 90℃ 20분 | 90℃ 30분 | 95℃ 20분 | 95℃ 30분 |
색 강도 | 4.04 | 6.35 | 5.00 | 8.26 |
향 강도 | 4.87 | 4.68 | 4.34 | 4.21 |
단맛 강도 | 4.47 | 4.65 | 1.64 | 1.83 |
떫은맛 강도 | 4.82 | 5.38 | 4.82 | 5.13 |
색 기호도 | 5.00 | 6.35 | 5.70 | 3.87 |
향 기호도 | 5.39 | 5.83 | 5.30 | 4.83 |
맛 기호도 | 5.13 | 5.74 | 5.91 | 4.70 |
종합기호도 | 5.04 | 5.48 | 5.87 | 4.48 |
색도 | 테스트파일럿95℃ 20 | 공장규모실험 95℃ 30 |
공장규모실험 95℃ 40 |
dE | 71.13 | 70.89 | 70.55 |
L | 55.01 | 55.77 | 55.22 |
a | 45.12 | 45.01 | 46.11 |
b | -0.17 | -0.19 | 0.00 |
관능평가 | 남자 | 여자 | 종합 |
색 기호도 | 6.37 | 6.81 | 6.59 |
향 기호도 | 6.21 | 6.27 | 6.24 |
맛 기호도 | 6.08 | 6.34 | 6.21 |
종합적인기호도 | 6.22 | 6.48 | 6.345±0.005 |
영양성분 | 함량(%) |
수분 | 99.95 |
조단백 | 0 |
조지방 | 0 |
조회분 | 0.02 |
탄수화물 | 0.03 |
합 계 | 100 |
Claims (6)
- 차 음료를 제조함에 있어서,연잎을 세척한 후 건조하는 단계;산사자, 율무, 진피를 로스팅(roasting)하는 단계;상기 연잎, 산사자, 율무, 진피를 정제수에 넣은 후 추출하는 단계;상기 추출 단계를 통해 만들어진 추출물에 비타민, 황금추출물, 탄산수소나트륨을 혼합하는 단계;상기 혼합 단계를 통해 만들어진 혼합물을 1차 살균하는 단계;상기 1차 살균을 마친 혼합물을 용기에 충진하는 단계;상기 충진 단계 후, 2차 살균하는 단계; 및상기 2차 살균을 마친 혼합물을 냉각한 후, 포장하는 단계;를 포함하며,상기 차 음료는 상기 연잎 0.10~0.50중량%, 상기 산사자 0.02~0.10중량%, 상기 율무 0.02~0.10중량%, 상기 진피 0.01~0.10중량%, 상기 비타민C 0.01~0.05중량%, 상기 황금추출물 0.01~0.05중량%, 상기 탄산수소나트륨 0.01~0.05중량% 및 상기 정제수 99.82~99.05중량%를 함유하는 것을 특징으로 하는 연잎, 산사자, 율무, 진피가 함유된 차 음료 제조방법.
- 청구항 1에 있어서,상기 로스팅 단계에서,상기 산사자는 220~250℃에서 10~15분간 로스팅하고, 상기 율무는 3~4gage에서 1~2시간 증숙하고 100~120℃에서 3시간 건조 후 250~280℃에서 23~28분 동안 로스팅하며, 상기 진피는 200~230℃에서 5~8분간 로스팅하는 것을 특징으로 하는 연 잎, 산사자, 율무, 진피가 함유된 차 음료 제조방법.
- 청구항 1에 있어서,상기 로스팅 단계 후, 상기 산사자를 4등분하는 분쇄 단계가 더 구비되는 것을 특징으로 하는 연잎, 산사자, 율무, 진피가 함유된 차 음료 제조방법.
- 청구항 1에 있어서,상기 추출 단계는 추출 조건이 95℃에서 30~40분간 추출하는 것을 특징으로 하는 연잎, 산사자, 율무, 진피가 함유된 차 음료 제조방법.
- 청구항 1 내지 청구항 4 중 어느 한 항에 따른 제조방법에 의해 제조되는 것을 특징으로 하는 연잎, 산사자, 율무, 진피가 함유된 차 음료.
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