KR101758346B1 - Granular type of green tea for cold or hot water and manufacturing method thereof - Google Patents
Granular type of green tea for cold or hot water and manufacturing method thereof Download PDFInfo
- Publication number
- KR101758346B1 KR101758346B1 KR1020150107972A KR20150107972A KR101758346B1 KR 101758346 B1 KR101758346 B1 KR 101758346B1 KR 1020150107972 A KR1020150107972 A KR 1020150107972A KR 20150107972 A KR20150107972 A KR 20150107972A KR 101758346 B1 KR101758346 B1 KR 101758346B1
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- tea leaf
- powder
- seed particles
- weight
- Prior art date
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 211
- 235000009569 green tea Nutrition 0.000 title claims abstract description 201
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title description 14
- 239000000843 powder Substances 0.000 claims abstract description 107
- 239000002245 particle Substances 0.000 claims abstract description 96
- 235000021329 brown rice Nutrition 0.000 claims abstract description 32
- 239000011247 coating layer Substances 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims description 37
- 229940098324 green tea leaf extract Drugs 0.000 claims description 35
- 239000007921 spray Substances 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 18
- 238000005507 spraying Methods 0.000 claims description 17
- 229920001353 Dextrin Polymers 0.000 claims description 12
- 239000004375 Dextrin Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 235000019425 dextrin Nutrition 0.000 claims description 12
- 239000008187 granular material Substances 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 5
- 125000004432 carbon atom Chemical group C* 0.000 claims description 3
- KZMRYBLIGYQPPP-UHFFFAOYSA-O [4-[(2-chlorophenyl)-[4-[ethyl-[(3-sulfophenyl)methyl]amino]phenyl]methylidene]cyclohexa-2,5-dien-1-ylidene]-ethyl-[(3-sulfophenyl)methyl]azanium Chemical compound C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C=2C(=CC=CC=2)Cl)C=CC=1N(CC)CC1=CC=CC(S(O)(=O)=O)=C1 KZMRYBLIGYQPPP-UHFFFAOYSA-O 0.000 claims description 2
- 238000010902 jet-milling Methods 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000013616 tea Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 7
- 230000035622 drinking Effects 0.000 abstract description 5
- 235000019633 pungent taste Nutrition 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 229940094952 green tea extract Drugs 0.000 description 9
- 235000020688 green tea extract Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000003651 drinking water Substances 0.000 description 4
- 235000020188 drinking water Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005469 granulation Methods 0.000 description 3
- 230000003179 granulation Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002510 pyrogen Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
-
- 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
Abstract
The present invention provides a granular green tea comprising seed particles and a coating layer surrounding the seed particles. Since the granular green tea of the present invention is directly dissolved or dispersed in hot water or cold water, no separate green tea extracting mechanism or tea bag is required for drinking. The green tea leaf powder or the alpha brown rice powder contained in the granular green tea of the present invention is an ultrafine powder and is not felt as a foreign body when consumed. In addition, the green tea leaf powder contained in the granular green tea of the present invention is nutritionally excellent as it contains a useful ingredient of green tea as it is, and has a hue unique to green tea. Therefore, the user who drinks the granular green tea of the present invention can sufficiently take the beneficial ingredient of green tea, can feel the natural taste of green tea, and can enjoy the taste of green tea at the same time. In addition, the granular green tea of the present invention is excellent in sensory preference because it has almost no pungent taste, bitter taste, and pungent taste inherent to green tea due to the harmony of its structure and constitutional components.
Description
The present invention relates to a green tea and a method for producing the green tea. More particularly, the present invention relates to a green tea and a method for producing the green tea. More particularly, Type green tea and a method for producing the same.
Green tea is produced by inactivating enzymes by treating pyrogen or steam with oxidizing enzymes present in leaves of camellia sinensis (camellia sininsis), using shoots or leaves. Green tea has not only been consumed as a symbolic tea since BC, but recently its value has been re-recognized as the pharmacological mechanism of various ingredients in green tea is gradually found out. Green tea contains polyphenols, caffeine, amino acids, vitamin C, and other active ingredients. It has been found to be effective in detoxification, nicotine detoxification, fatigue recovery, arteriosclerosis and skin care. Especially, Antioxidant activity by polyphenol, anticancer effect, blood cholesterol lowering effect, anti-aging action, heavy metal detoxifying action, tooth decay prevention and bad breath removal action have been proved.
As the pharmacological mechanism of the main ingredients contained in green tea has recently been recognized and its value has been recognized as its effects have been proved and the well-being culture around the world has become a trend, the demand for green tea And the drinking form of green tea has also been changed. In the past, green tea was predominantly in the form of leaching out of water. However, in this case, only the water-soluble components contained in the green tea are consumed, and the remainder are discarded. As a result of proving the excellent effects of the various components contained in the green tea, all the components of green tea such as tocopherol, vitamin A, Ingredients are also available for consumption of powdered green tea.
Such powdered green tea is obtained by grinding green tea with a grinding apparatus. The crusher can be roughly divided into a crusher and a grinder. The crusher is a device for crushing a large solid of solid into a size of 6 to 250 mm. Examples of the crusher include a jaw crusher and a gyratory crusher. The pulverizer is a device for producing a pulverized product having a particle size of 1 to 500 탆 or a fine powder without primary pulverization in a crusher, and is a hammer mill, a roller mill, a ball mill ), Attrition mills and air-flow type mills. In the case of producing a powdered green tea by pulverizing a green tea, the above grinding apparatus, particularly an electric millstone, a ball mill and a hammer mill, is used. However, since the powdery green tea produced by the above grinding apparatus has poor dispersibility when it is pulverized into water due to the cohesive force between the particles of the fine particles, and the powder is not fluidized, the powdery green tea is packed in a tea bag or packaged in a small amount The usability is poor. In addition, when a typical green tea is put in a tea bag and dissolved in cold water and then consumed, components of the green tea are not easily eluted, so that the tea can not be easily consumed in cold water.
In addition, in order to easily drink green tea, there is an instant green tea which is prepared by extracting green tea with purified water, filtering and concentrating the extract, and lyophilizing or hot-air drying to obtain an instant green tea, There is a disadvantage that the fat soluble component of green tea can not be ingested. In the process of extracting green tea, purified water of 4 to 20 times that of green tea is generally required. After the concentration, extraction and further granulation process, it takes 6 to 7 hours for a long time at a temperature of 40 or less, resulting in excessive energy consumption and cost.
The green tea made from powder is not only added to milk, yogurt and ice cream but also can be applied to various fields such as baking, noodle and confectionery in addition to being dispersed in drinking water as tea, Are becoming increasingly diverse. However, even though it is a powdered green tea that can take all the ingredients of green tea useful for the body, when it is dispersed in drinking water, which is generally used for drinking, it is difficult for many people to resist the drinking due to the unique taste of powdered green tea, .
On the other hand, in relation to a technique for improving the flavor of powdered green tea or improving the solubility or dispersibility, Korean Patent Registration No. 10-1150555 discloses a green tea powder containing an acidulant mixture, a cyclodextrin, a saccharide and a flavoring, Wherein the mixture is composed of citric acid, sodium citrate, and vitamin C. Korean Patent Registration No. 10-0811464 discloses a process for separating green tea leaves and stems from primary processed green tea using a separator; A step 2 of distributing the green tea stem separated in the step 1 to a drum distributor; A step 3 of grinding and sorting the green tea stem treated in the step 2; And 4) a step of pulverizing the green tea stalks obtained in the above step 3, and then mixing the green tea stalks with the green tea leaves prepared by a conventional method or the green tea leaves separated in the step 1 at a ratio of 2: 8 to 5: 5 ; And a method of manufacturing a powdered green tea characterized by comprising: Korean Patent Registration No. 10-0776018 discloses a method for producing a green tea extract, which comprises the steps of injecting green tea extract powder into a fluidized bed dryer; Blowing hot air passed through a heater maintained at a temperature of 60 to 120 DEG C into the fluidized bed dryer at an air velocity of 1 to 2 m / sec to float the green tea extract powder in the air; The process of spraying the drinking water corresponding to the weight of 1/10 of the weight of the green tea extract powder charged into the fluidized bed dryer for 10 minutes to the green tea extract powder floated by the hot air in the fluidized bed dryer, A spraying step of spraying the sprayed water in a repeating manner; And discharging the green tea extract granules produced by spraying drinking water and hot air drying on the green tea extract powder in a fluidized bed drier, thereby granulating the green tea extract powder. Korean Patent Registration No. 10-0899334 discloses a method for producing green tea powder comprising the steps of 1) a step of grinding green tea in a pulverizer, and classifying the powder into a size of 100 탆 or less to obtain a green tea powder; 2) a second step of adding purified water to the green tea powder or spraying purified water and a binder into the green tea powder to obtain a granular green tea powder; And 3) a third step of drying the granular green tea powder obtained in the second step with dry air to obtain a granular green tea powder.
The present invention has been made under the background of the prior art, and an object of the present invention is to provide a green tea extract which can be easily dissolved in cold water or hot water without an additional green tea extracting mechanism, Granular green tea and a process for producing the same.
In order to achieve the above object, an example of the present invention is a granular green tea comprising a seed particle and a coating layer surrounding the seed particle, wherein the seed particle is a mixture of green tea leaf powder, dextrin powder and alpha brown rice powder uniformly mixed Wherein the coating layer is a mixture comprising green tea leaf powder and green tea leaf extract.
In another embodiment of the present invention, there is provided a method for spraying seed particles, comprising spraying a sprayed liquid onto seed particles while fluidizing the seed particles in a fluidized bed granulator, thereby forming seed particles coated with the sprayed liquid; And drying the seed particles coated with the spraying liquid to form granules composed of seed particles and a coating layer surrounding the seed particles, wherein the seed particles comprise green tea leaf powder, dextrin powder and alpha brown rice powder Wherein the spray liquid is prepared by uniformly dispersing the green tea leaf powder in a green tea leaf extract and the green tea leaf extract is composed of a green tea leaf extract and a soluble liquid medium thereof. ≪ / RTI >
Since the granular green tea of the present invention is directly dissolved or dispersed in hot water or cold water, no separate green tea extracting mechanism or tea bag is required for drinking. The green tea leaf powder or the alpha brown rice powder contained in the granular green tea of the present invention is an ultrafine powder and is not felt as a foreign body when consumed. In addition, the green tea leaf powder contained in the granular green tea of the present invention is nutritionally excellent as it contains a useful ingredient of green tea as it is, and has a hue unique to green tea. Therefore, the user who drinks the granular green tea of the present invention can sufficiently take the beneficial ingredient of green tea, can feel the natural taste of green tea, and can enjoy the taste of green tea at the same time. In addition, the granular green tea of the present invention is excellent in sensory preference because it has almost no pungent taste, bitter taste, and pungent taste inherent to green tea due to the harmony of its structure and constitutional components.
Hereinafter, the present invention will be described in detail. First, terms used in the present invention will be described.
The term "alpha brown rice" used in the present invention refers to brown rice that has been subjected to a predetermined treatment so that beta starch having a regular molecular arrangement contained in brown rice is converted into alpha starch having an irregular molecular arrangement, Or by roasting the brown rice.
As used herein, the term "particle size" refers to the size of the powdered particle as D50, which is an average diameter or a representative diameter.
One aspect of the present invention relates to a granular green tea which can be easily dissolved or dispersed in cold water or hot water, and has excellent odor such as hue and overall acceptability with little or no pungent or pungent taste unique to green tea.
The granular green tea according to the present invention comprises seed particles and a coating layer surrounding the seed particles.
At this time, the seed particles are particles in which green tea leaf powder, dextrin powder and alpha brown rice powder are uniformly mixed. In the present invention, the seed particles are prepared as particles mixed with various components. When the green tea leaf powder itself is used as the seed particles, the granules are formed too small in the fluidized bed granulation process or the granules are aggregated And the non-uniform granules are formed. In order to produce the seed particles, the present invention can use various mixers and pulverizers known in the art. For example, seed particles can be prepared by homogeneously mixing and physically binding green tea leaf powder, dextrin powder and alpha brown rice powder using a high-speed mixer. Also, when the size of the seed particles produced by using the high-speed mixer are different from each other, the size can be readjusted uniformly using a pulverizer. The particle size of the green tea leaf powder or the alpha brown rice powder constituting the seed particles is preferably 20 m or less. When the particle size of the green tea leaf powder or the alpha brown rice powder constituting the seed particle is 20 μm or less, it is possible to smoothly produce the seed particles having a uniform size through the high-speed mixing process, while the green tea leaf powder or the alpha brown rice powder The seed particles of uniform size may be difficult to form through a high-speed mixing process. When the particle size of the green tea leaf powder or the alpha brown rice powder constituting the seed particles is more than 20 占 퐉, the granular green tea may be felt as a foreign body when tasted after being burnt in water. The seed particles may contain 20 to 45% by weight of green tea leaf powder based on the total weight of the seed particles, considering the original activity of seed particle formation during high-speed mixing and the various sensory characteristics of the granular green tea, 50 to 75% by weight of dextrin powder and 1 to 10% by weight of alpha brown rice powder, 25 to 40% by weight of green tea leaf powder, 55 to 70% by weight of dextrin powder and 2 to 8% by weight of alpha brown rice powder .
In the present invention, the coating layer is composed of a mixture containing green tea leaf powder and green tea leaf extract. The particle size of the green tea leaf powder constituting the coating layer is preferably 20 탆 or less. In the present invention, the coating layer is prepared by spraying a spray solution of green tea leaves powder uniformly dispersed or suspended in seed particles, coating and drying. When the particle size of the green tea leaf powder contained in the spray solution exceeds 20 탆, The nozzle may be clogged, and the coating layer may be irregular or irregularly formed on the seed particle surface. When the particle size of the green tea leaf powder constituting the coating layer is more than 20 占 퐉, granular green tea may be felt as a foreign body when tasted after being burnt in water. The green tea leaf extract constituting the coating layer is extracted from green tea leaves using water, a lower alcohol or a water-containing lower alcohol as an extraction solvent. Here, the lower alcohol means an alcohol having 1 to 5 carbon atoms. Further, it is preferable that water as the extraction solvent is hot water. When hot water is used as the extraction solvent, the extract can be obtained in a short time, and it is advantageous in terms of food science. When the extract is extracted from green tea leaves using hot water, the extraction yield is selectively changed depending on the temperature of the hot water and the extraction time, and it is generally known that it is about 5 to 30%, preferably 10 to 25%. Considering the ease of spraying when using the fluidized bed granulator and the solubility or dispersibility of the granular green tea, which is the final product of the present invention, in the cold or hot water, etc., the coating layer is preferably used in an amount of 70 to 95 And 5 to 30% by weight of green tea leaf extract, more preferably 75 to 90% by weight of green tea leaf powder and 10 to 25% by weight of green tea leaf extract.
The weight ratio of the seed particles to the coating layer constituting the granular green tea of the present invention is in the range of 1: 0.01 in consideration of ease of operation in the fluidized bed granulator, various sensory characteristics such as taste and color of the granular green tea, solubility or dispersibility in cold and hot water, To 1: 0.1, more preferably from 1: 0.03 to 1: 0.08.
Another aspect of the present invention relates to a method for producing a granular green tea having excellent solubility and dispersibility in cold water or hot water, and excellent in sensory characteristics such as taste, color or overall acceptability.
The method for producing a granular green tea according to the present invention comprises the steps of spraying a sprayed liquid onto seed particles in the state of fluidizing seed particles in a fluidized bed granulator to form seed particles coated with the sprayed liquid; And drying the seed particles coated with the spray liquid to form seed particles and a granule composed of a coating layer surrounding the seed particles.
At this time, the seed particles are particles in which green tea leaf powder, dextrin powder and alpha brown rice powder are uniformly mixed. The particle size of the green tea leaf powder or the alpha brown rice powder constituting the seed particles is preferably 20 m or less. The green tea leaf powder or the alpha brown rice powder constituting the seed particles may be prepared by freezing or grinding the green tea leaves or the alpha brown rice with a jet mill. The description of the seed particles themselves is the same as that described above in the granular green tea portion, and thus a detailed description thereof will be omitted.
The spray liquid is prepared by uniformly dispersing the green tea leaf powder in the green tea leaf extract. The green tea leaf extract is composed of a green tea leaf extract and a soluble liquid medium (for example, water, a lower alcohol, a hydrated lower alcohol, etc.). That is, the spray liquid is a solid component containing ultrafine green tea leaf powder and green tea leaf extract, wherein the solid content of the spray liquid is preferably about 5 to 20% by weight based on the weight of the soluble liquid medium, 8 to 16% % Is more preferable. In the method for producing granular green tea according to the present invention, since the seed particles using only the green tea leaf extract are not uniformly coated on the surface of the seed particles, a white spot rather than a specific color of the green tea is seen on the surface of the seed particles, May be a problem. In the method for producing granular green tea according to the present invention, the spray liquid coated on the seed particles removes the soluble liquid medium of the green tea leaf extract through the drying process and converts into a coating layer composed of the green tea leaf powder and the green tea leaf extract. The particle size of the green tea leaf powder constituting the spray liquid is preferably 20 占 퐉 or less. The green tea leaf powder constituting the spray liquid may be prepared by freeze-grinding or jet milling green tea leaves. In addition, it is preferable that the spray liquid is sprayed in a top-spray manner from the top of the fluidized bed granulator. When the top spraying method is used for spraying the sprayed liquid, the sprayed liquid more uniformly contacts with the fluidized seed particles, so that the reliability of the quality of granular green tea granules and color can be improved. In addition, when spraying the spray liquid into the fluidized bed granulator, the temperature inside the fluidized bed granulator is preferably 60 ° C or lower (for example, 50 to 55). When the fluidized bed granulation process is carried out at a low temperature of 60 or lower, it is possible to manufacture a granular green tea having excellent nutritional characteristics and sensory characteristics without any risk that the intrinsic color of each component constituting the granular green tea will be altered. In addition, the weight ratio of the green tea leaf powder to the green tea leaf extract contained in the spray liquid is preferably 1: 0.05 to 1: 0.5, more preferably 1: 0.1 to 1: 0.4.
In the method for producing granular green tea according to the present invention, the weight ratio of the solid content (sum of green tea leaf powder and green tea leaf extract) contained in the seed particles to the spray liquid is preferably 1: 0.01 to 1: 0.1, 0.03 to 1: 0.08.
Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are intended to clearly illustrate the technical features of the present invention and do not limit the scope of protection of the present invention.
1. Preparation of seed particles
The green tea leaves were ground in a frozen state to prepare green tea leaf powder having a particle size of 20 탆 or less. Also, the alpha brown rice was crushed in a frozen state to prepare an alpha brown rice powder having a grain size of 20 mu m or less.
Then, 32.3 parts by weight of green tea leaf powder having a particle size of 20 μm or less, 64.5 parts by weight of dextrin powder and 3.2 parts by weight of alpha brown rice powder having a particle size of 20 μm or less were mixed in a high-speed mixer to prepare seed particles physically uniformly bound to the components .
2. Preparation of spray liquid
1 part by weight of green tea leaf powder was added to 10 parts by weight of purified water and the green tea leaf extract was extracted at 90 for about 15 minutes. Thereafter, the green tea leaf extract reaction product was filtered to prepare green tea leaf extract from which the green tea leaf residue was removed. The content of green tea leaf extract contained in the green tea leaf extract was about 15% by weight based on 100 parts by weight of purified water.
In addition, green tea leaves were ground in a frozen state to prepare green tea leaf powder having a particle size of 20 탆 or less.
Then, 6.9 parts by weight of green tea leaf powder having a particle size of 20 탆 or less was uniformly dispersed in 93.1 parts by weight of green tea leaf extract to prepare a spray solution.
3. Preparation of granular green tea
68 parts by weight of the seed particles were put into a fluidized bed granulator and fluidized at a temperature of 60 or lower. Then, 32 parts by weight of the sprayed liquid was sprayed by a top-spray spraying method to granulate the granulated product, To prepare granular green tea.
4. Sensory evaluation of granular green tea
0.8 parts by weight of the granular green tea prepared above was added to 100 parts by weight of cold water, and a green tea for stirring and tasting was prepared with a stick. Then, sensory evaluation was performed on 10 green tea testers. The evaluation items were five - point scaling method (1 point at the lowest point, 5 point at the highest point), green color of the green tea, Were used. Also, commercially purchased green tea products were purchased to produce green tea for tasting, and the same sensory evaluation was performed on the same. Table 1 shows the sensory evaluation results of the granular green tea and the commercially sold green tea product prepared in the present invention.
* Green tea of green tea of company D: Green tea of leaf is put into hot water, and hot water green tea for tasting is manufactured
* A company's green tea leaves: Green tea leaves are put in cold water to prepare cold green tea for tasting
* Tea company's tea-bag brown rice tea: tea-bag type brown rice green tea to worry about cold water to produce cold water green tea for tasting
As shown in the above Table 1, the granular green tea of the present invention was found to be superior to other green tea in terms of the color of green tea, savory taste,
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Therefore, the scope of the present invention should be construed as including all embodiments falling within the scope of the appended claims.
Claims (16)
The seed particles are particles in which green tea leaf powder, dextrin powder and alpha brown rice powder are uniformly mixed,
Wherein the coating layer comprises a mixture of green tea leaf powder and green tea leaf extract,
The particle size of the green tea leaf powder and the alpha brown rice powder constituting the seed particles is 20 占 퐉 or less,
Wherein the seed particles comprise 20 to 45% by weight of green tea leaf powder, 50 to 75% by weight of dextrin powder, and 1 to 10% by weight of alpha brown rice powder based on the total weight of the seed particles,
The particle size of the green tea leaf powder constituting the coating layer is 20 탆 or less,
The weight ratio of the green tea leaf powder to the green tea leaf extract contained in the coating layer is 1: 0.05 to 1: 0.5,
Wherein the weight ratio of the seed particles to the coating layer is 1: 0.01 to 1: 0.1.
Wherein the lower alcohol has 1 to 5 carbon atoms.
Drying the seed particles coated with the spraying liquid to form granules composed of seed particles and a coating layer surrounding the seed particles,
The seed particles are particles in which green tea leaf powder, dextrin powder and alpha brown rice powder are uniformly mixed,
The spray solution was prepared by uniformly dispersing the green tea leaf powder in the green tea leaf extract,
The green tea leaf extract is composed of green tea leaf extract and a soluble liquid medium thereof,
The particle size of the green tea leaf powder and the alpha brown rice powder constituting the seed particles is 20 占 퐉 or less,
Wherein the seed particles comprise 20 to 45% by weight of green tea leaf powder, 50 to 75% by weight of dextrin powder, and 1 to 10% by weight of alpha brown rice powder based on the total weight of the seed particles,
The particle size of the green tea leaf powder constituting the spray liquid is 20 탆 or less,
The weight ratio of the green tea leaf powder to the green tea leaf extract contained in the spray liquid is 1: 0.05 to 1: 0.5,
Wherein the weight ratio of the seed particles to the solid content contained in the spray liquid is 1: 0.01 to 1: 0.1.
Wherein the lower alcohol has 1 to 5 carbon atoms.
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| US11612172B2 (en) | 2018-10-25 | 2023-03-28 | Amorepacific Corporation | Processed products of tea with quick dispersibility in water and method for manufacturing processed products of tea |
| US11653665B2 (en) | 2019-08-21 | 2023-05-23 | Amorepacific Corporation | Processed products of tea and method for manufacturing the same |
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| KR102264240B1 (en) * | 2019-02-21 | 2021-06-10 | 재단법인 하동녹차연구소 | Functional blending tea coated with green tea powder and method for preparing thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US11612172B2 (en) | 2018-10-25 | 2023-03-28 | Amorepacific Corporation | Processed products of tea with quick dispersibility in water and method for manufacturing processed products of tea |
| US11653665B2 (en) | 2019-08-21 | 2023-05-23 | Amorepacific Corporation | Processed products of tea and method for manufacturing the same |
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