KR101837437B1 - The manufacturing method of powder-typed juice tea containing green tea-powder enriched with gaba and theanine - Google Patents
The manufacturing method of powder-typed juice tea containing green tea-powder enriched with gaba and theanine Download PDFInfo
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- KR101837437B1 KR101837437B1 KR1020160044645A KR20160044645A KR101837437B1 KR 101837437 B1 KR101837437 B1 KR 101837437B1 KR 1020160044645 A KR1020160044645 A KR 1020160044645A KR 20160044645 A KR20160044645 A KR 20160044645A KR 101837437 B1 KR101837437 B1 KR 101837437B1
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Images
Classifications
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- 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
-
- 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
- A23F3/22—Drying or concentrating tea extract
-
- 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
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/02—Acid
- A23V2250/038—Gamma-amino butyric acid
-
- 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
- A23V2300/38—Multiple-step
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a method for producing a powdery green tea powder containing GABA and a green tea powder with a reinforced theanine component, more specifically, And a green tea leaf having enhanced theanine component. The powdered juice produced according to the present invention has excellent physiological activity for promoting health by containing powder of green tea leaf having strengthened gaba and theanine component and by mixing various plant powders with the green tea leaf powder, It is possible to produce a powder-form juice having excellent effect.
Description
The present invention relates to a method for producing a powdery green tea powder containing GABA and a green tea powder with a reinforced theanine component, more specifically, And a green tea leaf having enhanced theanine component.
Contrary to the Korean traditional diet, which is rich in vegetables, the meat - based modern diet is difficult to consume enough vegetables and increases the number of adult diseases. Fatty diets cause the accumulation of fat in the blood, causing various cardiovascular diseases and weakening internal organs such as the liver, causing many complications.
Vegetables contain a variety of antioxidants, including fiber and vitamins, to prevent blood oxidation and keep cells healthy. In general, the recommended daily intake of vegetables is about 300 g, but the rate of consumption of vegetables is gradually decreasing in modern society. Hyundai who are pursuing well-being are interested in healthy foods such as green juice and juice It is showing.
Green juice is a juice made of leaves, fruits, roots, etc. of vegetables. It can be mixed with various kinds of vegetables according to the kinds of vegetables. It does not destroy the nutrients contained in vegetables because it does not change raw vegetables, and it can easily ingest many nutrients with just one cup. It has the advantage of quick digestion and absorption by crushing raw vegetables which are difficult to digest due to fiber. However, green juice requires cleaning, cutting, and juice after purchasing vegetables, and it is necessary to clean the green juicer or cup, and it takes a lot of time until ingestion, and many people avoid the drinking due to the bitter taste.
Therefore, it has been developed to improve the bitter taste of green juice and to prepare it as a powder through a drying process for convenience, so that the juice processed to be ingested in water or beverage can be eaten. The whole of the vegetables can be lyophilized or the juice can be lyophilized by lyophilization. The raw material, the lyophilized food, is lyophilized and processed into a powder form, and the cell membrane is decomposed to make the nutrients more easily absorbed into the body. It has the advantage of higher nutrient uptake than green juice.
Green tea is used as a material of such juice. However, the development of green tea having improved physiologically active ingredient or enhanced sensory effect of green tea is not yet developed, as it is only finely powdered green tea. Korean Patent Laid-Open Publication No. 2016-0029678 discloses a method for preparing a water-soluble green tea extract which can be used for preparing juice, but has no effect of improving the physiologically active ingredient or the sensory effect of green tea.
Accordingly, there is a need to develop green tea juice tea having enhanced physiologically active components of green tea and excellent sensory effect.
The inventors of the present invention have been studying a method for strengthening physiologically active components of green tea leaves and found that when the green tea leaves are subjected to five treatments at different temperatures after the anaerobic treatment, And completed the present invention.
Accordingly, it is an object of the present invention to provide a method for preparing a powdered green tea tea comprising a green tea leaf powder enhanced with Gaban and a theanine component.
In order to achieve the above object, the present invention provides a method of treating a green tea leaf, comprising anaerobically treating green tea leaves, drying the anaerobically treated green tea leaves, heating the dried green tea leaves at 250 to 300 ° C, 150 to 200 ° C, (GABA) and theanine (theanine), which comprises a step of performing the roasting treatment in the order of 60 to 80 DEG C and 40 to 60 DEG C five times, and a step of powdering the roasted green tea leaves to prepare green tea leaf powder. The present invention also provides a method for producing a powder-form juice mixture having enhanced strength.
The green tea leaf powder may further comprise a step of blending the powdered mushroom powder, mulberry leaf powder, barley powder, stevia powder, buckwheat powder, lotus root powder and no powder.
Wherein the green tea leaf powder is 10 to 25 parts by weight, the fresh cucumber powder is 1 to 20 parts by weight, the mulberry leaf powder is 10 to 30 parts by weight, the boric powder is 10 to 30 parts by weight, the stevia powder is 1 to 10 parts by weight 5 to 25 parts by weight of the buckwheat powder, 1 to 20 parts by weight of the lotus root powder, and 1 to 10 parts by weight of the no powder.
The anaerobic treatment may be carried out at room temperature for 3 to 10 hours in an inert gas environment.
The drying may be carried out at 4 to 25 ° C for 3 to 10 hours.
The powdered juice produced according to the present invention has excellent physiological activity for promoting health by containing powder of green tea leaf having strengthened gaba and theanine component and by mixing various plant powders with the green tea leaf powder, It is possible to produce a powder-form juice having excellent effect.
Fig. 1 shows a whole manufacturing method for producing a green tea powder using powder of green tea leaf having enhanced GABA and theanine component.
2 shows the mixing ratio of the green tea powder with the green tea powder of the present invention.
Fig. 3 shows the results of comparative analysis of free amino acid contents of the examples and comparative examples.
Fig. 4 shows the results of sensory evaluation of the examples and commercial products (A: Examples, B to E: commercially available green tea products).
Hereinafter, the present invention will be described in detail.
The present invention relates to a method for producing green tea leaves, comprising anaerobically treating green tea leaves, drying the anaerobically treated green tea leaves, calcining the dried green tea leaves, preparing powdered green tea leaves by pulverizing the green tea leaves (GABA) and a theanine component, wherein the GABA and theanine components are strengthened.
The step of anaerobic treatment of the green tea leaves is a step of leaving the green tea leaves for a predetermined time in an anaerobic state in which there is no oxygen or the oxygen concentration is very weak. As the anaerobic treatment method, all the methods used in the art can be used. A vacuum degassing method, a gas replacement degassing method, or the like can be used. In the case of gas replacement, the gas may be any inert gas usable in the art, including, but not limited to, nitrogen, carbon dioxide, argon, helium, and the like. The anaerobic treatment time can be appropriately selected according to the amount of green tea leaves to be anaerobically treated or the internal volume of the anaerobic treatment apparatus, and in the embodiment of the present invention, the anaerobic treatment time is 3 to 10 hours. The temperature of the anaerobic treatment step may be preferably room temperature.
The step of drying the anaerobically treated green tea leaves is a step of reducing the moisture content of the green tea leaves. The drying temperature and time may be appropriately selected by a user, and may be selected from the range of 4 to 25 ° C for 3 to 10 hours .
In the step of scraping the dried green tea leaves, the scouring treatment is generally carried out to darken the green tea leaves. The digestion treatment according to the present invention is carried out five times in the order of 250 to 300 ° C, 150 to 200 ° C, 130 to 170 ° C, 60 to 80 ° C, and 40 to 60 ° C. But it may be 5 minutes to 1 hour, 5 minutes to 30 minutes, 5 minutes to 20 minutes, or 5 minutes to 10 minutes. The 5-step sowing process significantly enhances the theanine content of green tea leaves. After finishing the treatment at the above-mentioned temperatures, a step of rubbing the green tea leaves can be further performed. The water-soluble components of the green tea leaves can be eluted by performing the rubbing step. Further, after completion of the roasting process, the roving operation (finish drying) can be further carried out at 30 to 70 ° C or 40 to 60 ° C for 1 to 5 hours.
GABA (gamma-aminobutyric acid) is a kind of silkworm amino acid widely distributed in nature, and it is a kind of excitatory inhibitory neurotransmission (GABA) Material. It accounts for about 30% of all neurotransmitters in the central nervous system and exists at a high concentration of about 200 to 1,000 times that of other neurotransmitters. In the case of animals, it is found in brain, kidney, heart, lung, etc. In the case of plants, germinated brown rice, germinated cereal, green tea, GABA is known to be involved in the regulation of many physiological mechanisms of the human body such as inhibition of blood pressure rise, inhibition of blood cholesterol and triglyceride increase, improvement of blood flow in the brain, prevention of obesity, anxiety of sight enhancement, And it is known to have an effect on relieving pain. Therefore, it is a pharmacologically very remarkable substance. In addition, theanine was found in a chemist in Japan in 1949. It can regulate the entire nervous system by activating neurotransmitter release and neurotransmitter systems, and is capable of modulating the immune system, blood pressure, blood cholesterol, It is a substance known to have effects such as relieving stress, strengthening concentration, treating antidepressants, and detoxifying alcohol. It is as pharmacologically very important as GABA.
When the green tea leaves are pulverized to produce green tea leaves, the size of the green tea leaves is preferably 80 mesh or less, more preferably 100 mesh or less. If the size of the powder is too large, the solubility in the solvent is decreased, so that ingestion can be difficult and thus the taste (sensory effect) can be reduced. The size of the powder is not limited to 80 to 1000 mesh, 80 to 900 mesh, 80 to 800 mesh, 80 to 700 mesh, 80 to 600 mesh, 80 to 500 mesh, 80 to 400 mesh, 80 to 300 mesh, 100 to 300 mesh, 100 to 1000 mesh, 100 to 900 mesh, 100 to 800 mesh, 100 to 700 mesh, 100 to 600 mesh, 100 to 500 mesh, 100 to 400 mesh, 100 to 300 mesh, Lt; / RTI >
By mixing the green tea leaf powder with fresh cucumber powder, mulberry leaf powder, boric acid powder, stevia powder, buckwheat powder, lotus root powder and no powder, the sensory effect of the powdery quinquer tea according to the present invention can be improved. Wherein the green tea leaf powder is 10 to 25 parts by weight, the fresh cucumber powder is 1 to 20 parts by weight, the mulberry leaf powder is 10 to 30 parts by weight, the boric powder is 10 to 30 parts by weight, the stevia powder is 1 to 10 parts by weight 5 to 25 parts by weight of the buckwheat powder, 1 to 20 parts by weight of the powder of the lotus root powder, and 1 to 10 parts by weight of the powder-free powder. Preferably, the green tea leaf powder is 10 to 20 parts by weight, the fresh cucumber powder is 5 to 15 parts by weight, the mulberry leaf powder is 15 to 25 parts by weight, the boric acid powder is 15 to 25 parts by weight, 10 to 20 parts by weight of the buckwheat powder, 5 to 15 parts by weight of the lotus root powder, and 1 to 10 parts by weight of the powder.
The powdered fruit juice completed according to the method of the present invention is not limited thereto, but may be packaged according to the packaging method used in the art, and preferably packaged in a stick form for convenience.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. It should be noted, however, that the following examples are illustrative of the present invention, and the scope of the present invention is not limited to these examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.
< Example And Comparative example Manufacturing>
1. Collected Green tea leaves Anaerobic step
The collected green tea leaves are placed in a closed container and nitrogen gas is supplied to anaerobic treatment. The collected leaves should be used immediately or in a closed container in a minimum of 24 hours to inject the gas through the needle hole. The gas is poured 2 ~ 3 times so that the container is swollen enough to remove the oxygen in the container and then pretreated at room temperature for 6 hours at a pressure of 25-30 psi.
2. Anaerobically treated Green tea leaves Dry step
The anaerobically treated green tea leaves were dried at a temperature of 15 캜 for 7 hours.
3. Green tea leaves Swollen step
Remove the leaves from the container and boil for 8-10 minutes in a boiling pot at about 270 ° C. Remove the leaves and bibend for about 10 minutes. Put the grated tea leaves in the boiling pot again and boil them for 6 ~ 8 minutes at 180 ℃. Thereafter, the kneading temperature is 150 ° C, 70 ° C and 50 ° C, and the kneading is repeated three times in the same manner as described above. Thereafter, a lubrication operation (finish drying) is performed at 50 ° C for 1 to 2 hours.
4. Green tea leaves Crushed Powdered step
After finishing, the sufficiently dried green tea leaves were pulverized and fine powder was separated using a 100 mesh netting.
5. Juice tea Steps to manufacture
20 parts by weight of mulberry leaf powder, 20 parts by weight of boric acid powder, 7 parts by weight of stevia powder, 15 parts by weight of buckwheat powder, 10 parts by weight of powdery mildew powder, 10 parts by weight of lotus root powder and 5 parts by weight of no powder were mixed in 13 parts by weight of the green tea powder An example was prepared. In the comparative example, only the green tea powder was removed in the above example.
< Experimental Example >
Experimental Example One : Examples Comparative example Free amino acid Content comparison analysis
The free amino acid contents of the above Examples and Comparative Examples were compared and analyzed. For the analysis, a free amino acid analyzer (Sykam S7130 Amino acid reagent organizer, Germany) was used and UV / VIS detector was detected at 400 nm (1.0 AU) and 570 nm (1.0 AU). As a result, as shown in FIG. 3, the content of GABA was 30.67 ppm for the comparative example and 78.56 ppm for the example. Considering that the content of GABA in the examples and comparative examples and the content of green tea leaf powder in the examples are 13% by weight, the concentration of GABA contained in the green tea leaves prepared according to the preparation method of the present invention is 399.054 ppm (
In addition, theanine having a sweet taste and a rich taste among the free amino acids had a comparative example of 2.00 ppm and an example of 81.67 ppm. Therefore, the concentration of theanine contained in the green tea leaves prepared according to the production method of the present invention was 614.846 ppm (
On the other hand, the total free amino acid concentration was 537.67 ppm for the comparative example and 682.56 ppm for the example.
Experimental Example 2: Sensory evaluation
The sensory test for the juice product containing the green tea powder and the above examples was conducted on 20 panelists aged 20 to 50 years old who were well trained and the color, flavor, beauty and appearance of the beverage were evaluated. The evaluation method is very bad (1 point), bad (2 points), slightly worse (3 points), average (4 points), slightly better (5 points), good (6 points), very good 7 points). The results of each item are averaged, and the average value is shown in FIG.
In Fig. 4, A is an example, and B to E are juice products containing a commercially available green tea powder. In FIG. 4, it can be seen that the example of the present invention is superior to other green tea juice products in sensory effect.
While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (5)
Drying the anaerobically treated green tea leaves at 4 to 25 ° C for 3 to 10 hours;
The dried green tea leaves are subjected to five treatments in the order of 250 to 300 ° C, 150 to 200 ° C, 130 to 170 ° C, 60 to 80 ° C, and 40 to 60 ° C, Min, rubbing the green tea leaves for 10 minutes after each firing process;
(Finishing drying) at 30 to 70 ° C for 1 to 5 hours after the softening treatment;
Preparing a green tea leaf powder by pulverizing the green tea leaves to a size of 80 to 1000 mesh; And
10 to 25 parts by weight of the green tea leaf powder, 1 to 20 parts by weight of the powdery mushroom powder, 10 to 30 parts by weight of the mulberry leaf powder, 10 to 30 parts by weight of the boric acid powder, 1 to 10 parts by weight of the stevia powder, , 1 to 20 parts by weight of a lotus root powder, and 1 to 10 parts by weight of a non-powdered powder.
Wherein the anaerobic treatment is carried out at room temperature for 3 to 10 hours in an inert gas environment.
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| PCT/KR2017/003729 WO2017179850A1 (en) | 2016-04-12 | 2017-04-05 | Method for preparing powder-type blue juice tea containing green tea powder fortified with gaba and theanine ingredients |
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| 박장현 외 3명. 덖음차 제조공정 중 덖음 횟수가 녹차의 품질에 미치는 영향. 생물환경조절학회지. 15(1): pp.90~95 (2006).* |
| 박장현. 차잎 혐기처리가 녹차의 기능성분 및 품질에 미치는 영향. 한국약용작물학회지. 9(1): pp.26~32 (2001).* |
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