KR102264240B1 - Functional blending tea coated with green tea powder and method for preparing thereof - Google Patents

Abstract

The present invention relates to a functional blended tea coated with powdered green tea and a manufacturing method thereof, and more particularly, it contains maltodextrin, which helps digestion after a meal and is easy for mass production. blending), which significantly increases the amino acid content, suppresses the increase in heart rate or blood pressure due to stress load, promotes relaxation, and simultaneously relieves tension. A functional blended tea coated with powdered green tea and a manufacturing method thereof is about

Description

Functional blending tea coated with green tea powder and a manufacturing method thereof {Functional blending tea coated with green tea powder and method for preparing thereof}

The present invention relates to a functional blended tea coated with powdered green tea and a manufacturing method thereof, and more particularly, it contains maltodextrin, which helps digestion after a meal and is easy for mass production. blending), which significantly increases the amino acid content, suppresses the increase in heart rate or blood pressure due to stress load, promotes relaxation, and simultaneously relieves tension. A functional blended tea coated with powdered green tea and a manufacturing method thereof is about

Among the numerous beverages widely consumed around the world, tea is one of the representative beverages brewed with hot water. Recently, among these teas, in particular, green tea has many health benefits, so the demand for green tea is rapidly increasing.

"Green tea" refers to unfermented, dried tea leaves to give a bluish color or water infused with tea leaves, and the green tea has an antioxidant effect, which prevents the formation of blood clots and lowers cholesterol and blood sugar. It is represented as a representative superfood. In addition, green tea contains a tannin component called catechin, which is known to have an antioxidant effect 20 times higher than that of vitamin C.

However, there are many people who avoid drinking green tea, which is good for the body, because it has a strong bitter and bitter taste. In addition, it contains higher caffeine than coffee, so taking a large amount for a long time can lead to caffeine addiction, which can cause gastric ulcer, erosive esophagitis, gastroesophageal reflux disease, and the like.

Therefore, in order to supplement the above problems, the present inventors recognized that it is urgent to develop a blending tea that can simultaneously exhibit the effects of green tea while reducing the bitter taste of green tea, and completed the present invention.

Republic of Korea Patent Publication No. 10-2018-0081970 Republic of Korea Patent Publication No. 10-1918384

It is an object of the present invention to significantly increase the amino acid content by blending powdered green tea, thereby suppressing an increase in heart rate or blood pressure due to a stress load, promoting relaxation, and simultaneously performing a relaxation effect. It is to provide a functional blending tea coated with and a manufacturing method thereof.

Another object of the present invention is to provide a functional blended tea coated with powdered green tea that contains maltodextrin, which helps digestion after a meal, and is easy to mass-produce, and a method for manufacturing the same.

The problems to be solved by the present invention are not limited to the problems mentioned above, and other problems to be solved by the present invention not mentioned here are those of ordinary skill in the art to which the present invention belongs from the description below. can be clearly understood by

In order to achieve the above object, the present invention provides a functional blended tea coated with powdered green tea and a manufacturing method thereof.

Hereinafter, the present specification will be described in more detail.

The present invention is roasted brown rice or buckwheat; And maltodextrin (maltodextrin), it provides a functional blending tea (blending tea) characterized in that the powdered green tea having a particle size of 50 to 100 mesh is coated on the surface.

In the present invention, the blending tea is characterized in that it contains roasted brown rice or buckwheat: maltodextrin in a weight ratio of 800 to 1000: 3 to 10.

In the present invention, the blended tea is characterized in that it contains 50 to 60 ppm theanine (thanine).

The present invention provides a method for producing a blended tea comprising the following steps.

(S1) buckwheat or roasted brown rice; drying maltodextrin and powdered green tea;

(S2) after the drying, the buckwheat or roasted brown rice; maltodextrin; and mixing powdered green tea;

(S3) Finally, additionally spraying 10% maltodextrin.

The blending difference is as defined above.

In the present invention, the step (S1) is characterized in that it is dried at 40 to 60 ℃ for 1 to 3 hours.

In the present invention, the step (S2) is buckwheat or roasted brown rice; maltodextrin; And powdered green tea is mixed and further dried at 40 to 60° C. for 2 to 6 hours.

All matters mentioned in the blending tea of the present invention and the manufacturing method thereof apply equally as long as they do not contradict each other.

The functional blended tea coated with green tea of the present invention and its manufacturing method contain maltodextrin, which helps digestion after a meal, and is easy to mass-produce. It has an excellent active oxygen removal effect.

In addition, in the functional blended tea coated with powdered green tea of the present invention and its manufacturing method, the amino acid content is remarkably increased by blending the powdered green tea, thereby suppressing the increase in heart rate or blood pressure due to stress load, promoting relaxation, and strain The mitigation effect is simultaneously performed, and the like.

In addition, the functional blended tea coated with green tea of the present invention and its manufacturing method can be effectively consumed as long as the supply is smooth and economical during manufacturing because natural raw materials are used.

1 is a photograph of the blended tea of the present invention (Examples 1 and 2) and roasted brown rice and buckwheat coated with green tea (blended tea without maltodextrin).
2 is a graph analyzing the content of amino acids (a) histidine, (b) tyrosine, (c) leucine, and (d) theanine contained in the blending tea of the present invention. .
3 is an analysis of the content of amino acids (a) aspartic acid, (b) threonine, (c) serine and (d) asparagine contained in the blending tea of the present invention. It is a graph.
Figure 4 analyzes the content of amino acids (a) glutamic acid, (b) phenylalanine, (c) lysine (Lysine) and (d) arginine contained in the blending tea of the present invention It is one graph.
5 is a graph analyzing the content of amino acids (a) caffeine and (b) catechin contained in the blended tea of the present invention.

The present invention provides a functional blending tea capable of simultaneously exhibiting the effects of green tea while reducing the bitter taste of green tea, and a method for preparing the same.

Hereinafter, the present specification will be described in more detail.

functional blending tea

The present invention provides a functional blending tea that can simultaneously exhibit the effects of green tea while reducing the bitter taste.

More specifically, the present invention relates to roasted brown rice or buckwheat; And maltodextrin (maltodextrin), it provides a functional blended tea, characterized in that the coated green tea powder on the surface.

As used herein, the term “brown rice” refers to rice in which the harvested rice is dried and threshed, and then the hull is removed using a rubber roller machine.

In the present invention, the brown rice may be brown rice, germinated brown rice, polished brown rice, gaba brown rice, black rice, green rice, red rice, or mixed brown rice thereof, preferably brown rice, germinated brown rice, gaba brown rice, or mixed brown rice thereof. have.

In the present invention, since the functional blending tea contains the brown rice, it is effective in preventing constipation and preventing and treating various adult diseases as a report of dietary fiber. In addition, since the brown rice is included as an active ingredient, it is possible to lower the glycemic index and reduce the oxidation of glucose, thereby exhibiting a preventive or therapeutic effect on diabetes, hypertension, arteriosclerosis, etc.

As used herein, the term “buckwheat” is an annual grass of the dicotyledonous family Kordidae, and has an effect of discharging heat and moisture from the body.

In the present invention, the buckwheat may be sweet buckwheat or bitter buckwheat, and more preferably bitter buckwheat.

In the present invention, since the functional blending tea contains bitter buckwheat, it contains an excessive amount of rutin to prevent or improve vascular diseases, and exhibit effects such as removing free radicals in the body.

As used herein, the term “maltodextrin” refers to a carbohydrate having a molecular weight of 80.16 g/mol produced by incomplete hydrolysis of starch, and acrodextrin among dextrins produced by decomposing starch with dilute acid or amylase. ) and refers to a generic term for low molecular weight dextrins with a lower degree of polymerization and until maltose.

In the present invention, the maltodextrin may be indigestible maltodextrin, more preferably 10% indigestible maltodextrin.

As used herein, the term “indigestible maltodextrin” refers to roasted dextrin obtained by heating corn starch with α-amylase (derived from α-amylase, Bacillus subtilis or Bacillus licheniformis) and amyloglucosidase (amyloglucosidase, Aspergillus niger). It means that it is suitable for food by fractionating indigestible components from those obtained by enzymatic digestion and purification.

In the present invention, since the functional blending tea contains indigestible maltodextrin, it can exhibit effects such as prevention of constipation, suppression of blood sugar rise, and individuality of blood neutral lipids.

In the present invention, the blending tea may include roasted brown rice or buckwheat: maltodextrin in a weight ratio of 800 to 1000: 3 to 10.

More specifically, when the blended tea contains roasted brown rice or buckwheat in a weight ratio of 800 to 1000 or more, the inherent bitter taste of brown rice or buckwheat becomes strong, and the amount of maltodextrin added for uniform coating of the powdered green tea is significantly reduced. , because the powdered green tea is not uniformly coated on the blended tea, the roasted brown rice or buckwheat is preferably included in the blended tea in an amount of 800 to 1000 by weight.

In addition, even if the blended tea contains only the maltodextrin in a weight ratio of 3 to 10, the unique effect of the maltodextrin can be exhibited, and the powdered green tea can be uniformly coated on the surface of the blended tea, Since the supply is smooth and it is easy to mass-produce due to excellent price, the maltodextrin is preferably included in a weight ratio of 3 to 10.

In the present invention, the blended tea may contain theanine, and more specifically, the blended tea may contain 50 to 60 ppm of theanine.

As used herein, the term “theanine” refers to a natural free amino acid that is rarely found in other plants and is contained only in tea and some mushroom varieties, and is particularly abundant in black tea and green tea. The theanine exhibits an effect of reducing anxiety and depression.

In the present invention, the blended tea may have a high content of 50 to 60 ppm because it is uniformly coated on the powdered green tea.

In the present invention, the blended tea may be formed by coating powdered green tea on the surface. More specifically, the blended tea may be formed by coating powdered green tea having a particle size of 50 to 100 mesh on the surface.

In the present invention, the blending tea is the roasted brown rice or buckwheat; maltodextrin; And in addition to the powdered green tea, it may further include a food supplementary additive additionally acceptable. More specifically, it may further include natural carbohydrates or flavoring agents. The type of natural carbohydrate that may be included in the blending tea is not particularly limited, but for example, monosaccharide, disaccharide such as glucose or fructose, polysaccharide such as maltose or sucrose, textrin, or It may be a sugar such as cyclodextrin, or a sugar alcohol such as xylitol, sorbitol or erythritol. In addition, the flavoring agent that may be included in the blending tea may include a cheonyeon flavoring agent or a synthetic flavoring agent. More specifically, the natural flavoring agent may include thaumatin, rebaudioside A, or a stevia extract such as glycyrrhizin. It can be used, and as a synthetic flavoring agent, saccharin or aspartame can be used.

In the present invention, the blended tea may further include additives in addition to the natural carbohydrate or flavoring agent. For example, the blended tea contains various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and natural flavors such as flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, stabilizers, preservatives, glycerin and the like may be contained.

In the present invention, the additive is not particularly limited and may be appropriately adjusted as necessary, and preferably may be included in an amount of 1 to 3% by weight based on the total weight% of the blending tea.

Manufacturing method of functional blended tea

The present invention provides a method for producing functional blending tea that can simultaneously exhibit the effects of green tea while reducing bitterness, comprising the following steps.

(S1) buckwheat or roasted brown rice; drying maltodextrin and powdered green tea;

(S2) after the drying, the buckwheat or roasted brown rice; maltodextrin; and mixing powdered green tea;

(S3) Finally, additionally spraying 10% maltodextrin.

In the present invention, the functional blending difference is as described above.

In the present invention, the step (S1) is buckwheat or roasted brown rice; It may be a step of drying maltodextrin and green tea powder. More specifically, the step (S1) is buckwheat or roasted brown rice; It may be a step of drying maltodextrin and green tea powder at 40 to 60° C. for 1 to 5 hours.

In the present invention, the buckwheat or roasted brown rice; The buckwheat or roasted brown rice when maltodextrin and powdered green tea are dried at a temperature exceeding 60 °C; Maltodextrin and components in powdered green tea may be destroyed, thereby destroying their respective effects, and drying in a temperature range of less than 40 ° C. Since there is a disadvantage that is not economical when applied to industrialization as production, the step (S1) is buckwheat or roasted brown rice; It is preferable that maltodextrin and green tea powder are dried at 40 to 60°C.

In the present invention, the (S2) step is after the (S1) step, the buckwheat or roasted brown rice; maltodextrin; and mixing powdered green tea. More specifically, the step (S2) is the buckwheat or roasted brown rice; maltodextrin; and 800 to 1000: 3 to 10: 30 to 100 weight ratio of powdered green tea.

In the present invention, the buckwheat or roasted brown rice in step (S2); maltodextrin; and mixing and re-drying powdered green tea. More specifically, the buckwheat or roasted brown rice; maltodextrin; and powdered green tea may be mixed, and further dried at 40 to 60° C. for 3 to 7 hours. The buckwheat or roasted brown rice in step (S2); maltodextrin; And by performing additional drying after mixing the powdered green tea, the buckwheat or roasted brown rice; maltodextrin; And moisture remaining in the powdered green tea can be removed, so that it can be mixed in a clean powder form.

In the present invention, the step (S3) may be a step of additionally spraying 10% maltodextrin after performing the step (S2). More specifically, in step (S3), the 10% maltodextrin may be additionally sprayed onto the mixed powder so that the powdered green tea may be uniformly coated on the surface of the blending tea.

In the present invention, the 10% maltodextrin refers to a material containing water and maltodextrin in a weight ratio of 9:1.

In the present invention, the functional blended tea prepared by the method for producing the functional blended tea is coated with powdered green tea uniformly on the surface, and the roasted brown rice or buckwheat; maltodextrin; And since the effects such as lowering blood sugar and removing free radicals of green tea powder appear at the same time, it can be used as a health functional food that can prevent or improve hypertension, arteriosclerosis, and the like.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only the embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

The reagents and solvents mentioned below were purchased from Sigma Aldrich Korea, unless otherwise specified. The amino acid analyzer was measured with a Sykam S7130 Amino acid reagent organizer (Germany), and high-performance liquid chromatography was performed with Ultimate 3000 (Thermo Scientific, Korea). was measured with

Example 1. Functional blending tea 1 of the present invention

buckwheat; Maltodextrin and green tea powder were each dried at 50° C. for 1 hour. and 10 g of buckwheat; 5 ml of maltodextrin and 0.8 g of green tea were mixed and dried at 50° C. for 4 hours. After drying was completed, the functional blending tea of the present invention was prepared by additionally spraying 10% maltodextrin on the mixture using a high-pressure sprayer.

Example 2. Functional blending tea 2 of the present invention

roasted brown rice; Maltodextrin and green tea powder were each dried at 50° C. for 1 hour. and 10 g of roasted brown rice; 5 ml of maltodextrin and 0.8 g of green tea were mixed and dried at 50° C. for 4 hours. After drying was completed, the functional blending tea of the present invention was prepared by additionally spraying 10% maltodextrin on the mixture using a high-pressure sprayer.

Comparative Example 1. Blending tea 1 without maltodextrin

buckwheat; and powdered green tea were dried at 50° C. for 1 hour, respectively. and 10 g of buckwheat; and 0.8 g of powdered green tea were mixed and dried at 50° C. for 4 hours. It was dried to prepare a functional blended tea.

Comparative Example 2 Blending tea 2 without maltodextrin

roasted brown rice; and powdered green tea were dried at 50° C. for 1 hour, respectively. and 10 g of roasted brown rice; and 0.8 g of powdered green tea were mixed and dried at 50° C. for 4 hours. It was dried to prepare a functional blended tea.

Experimental Example 1. Amino acid content

The following experiment was performed to confirm the amino acid content contained in the functional blending tea of the present invention.

Examples 1 and 2 above; And 10 ml of distilled water was added to the blending tea of Comparative Examples 1 and 2 and incubated for 24 hours in a shaking incubator. Then, 1 ml of 10% 5-sulfosalicylic acid dihydrate was added, thoroughly mixed, and refrigerated for 24 hours. The samples were centrifuged using a centrifuge (4000 rpm, 5 min, 5 °C), and only the supernatant was filtered and concentrated using a rotary evaparator (EYELA N-1100, JAPAN). 5ml of 0.2M pH2.2 lithium citrate loading buffer was added to the concentrate, and filtered with a Syringe Filter (Dismic-13HP, PTFE-0.45㎛). Finally, the amino acid content was confirmed at 400 nm (1.00 AU) of the UV/VIS detector using an amino acid analyzer, and the results are shown in FIGS. 2 to 4 .

2 to 4, in the functional blending tea of Examples 1 and 2 of the present invention, histidine, tyrosine, leucine, theanine, aspartic acid, threonine (Threonine), serine (Serine), asparagine (Asparagine), glutamic acid (Glutamic acid), phenylalanine (Phenylalanine), lysine (Lysine) and (d) the content of arginine (Arginine) compared to Comparative Examples 1 and 2 It can be seen that the remarkably high In particular, in the case of theanine, Example 1 (58.24 ppm) and Example 2 (54.34 ppm) and Comparative Example 1 (0.00 ppm) and Comparative Example 2 (0.00 ppm) as compared to about 54 to 58 times higher content containing that can be checked

Experimental Example 2. Catechin content

The following experiment was performed to confirm the content of catechin and caffeine contained in the functional blending tea of the present invention.

Examples 1 and 2 above; And 50 ml of 50% ethanol was added to 0.5 g of the blending tea of Comparative Examples 1 and 2, extracted with a sonicator for 1 hour, and left at room temperature for 30 minutes. 45 ml of ethyl acetate was added to 45 ml of the supernatant to obtain a fraction, and the fraction was concentrated using a reduced pressure concentrator, and the catechin content was determined using liquid chromatography (HPLC) under the conditions of Table 1 below. Simultaneous analysis was performed, and the results are shown in FIG. 5 .

[Table 1]

5, in the case of catechin, it can be confirmed that Example 1 (23.44 ppm) and Example 2 (14.79 ppm) and Comparative Example 1 (3.94 ppm) and Comparative Example 2 (0.00 ppm) as compared to the significantly increased. have.

From the above results, the functional blending tea of the present invention contains maltodextrin, which helps digestion after a meal, and the amino acid content is significantly increased to suppress the increase in heart rate or blood pressure due to stress load, promote relaxation, and relieve tension. It can be confirmed that the effect can be exhibited, such as being performed at the same time.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (5)

roasted brown rice or buckwheat; and maltodextrin, and powdered green tea having a particle size of 50 to 100 mesh is coated on the surface,
The roasted brown rice or buckwheat: maltodextrin is included in a weight ratio of 800 to 1000: 3 to 10,
Histidine 0.015 to 0.03 ppm, Tyrosine 0.02 to 0.04 ppm, Leucine 0.02 to 0.03 ppm, theanine 50 to 60 ppm, Aspartic acid 0.08 to 0.12 ppm, Threonine ) 0.025 to 0.05 ppm, Serine 0.03 to 0.06 ppm, Asparagine 0.1 to 0.2 ppm, Glutamic acid 0.1 to 0.2 ppm, Phenylalanine 0.02 to 0.04 ppm, Lysine 0.03 To 0.06 ppm and arginine (Arginine) Functional blending tea (blending tea) characterized in that it comprises an amino acid having a content of 0.2 to 0.4 ppm. delete (S1) buckwheat or roasted brown rice; drying maltodextrin and green tea powder;
(S2) after the drying, the buckwheat or roasted brown rice; maltodextrin; and mixing powdered green tea;
(S3) Finally, the step of additionally spraying 10% maltodextrin;
The roasted brown rice or buckwheat: maltodextrin is included in a weight ratio of 800 to 1000: 3 to 10,
Histidine 0.015 to 0.03 ppm, Tyrosine 0.02 to 0.04 ppm, Leucine 0.02 to 0.03 ppm, theanine 50 to 60 ppm, Aspartic acid 0.08 to 0.12 ppm, Threonine ) 0.025 to 0.05 ppm, Serine 0.03 to 0.06 ppm, Asparagine 0.1 to 0.2 ppm, Glutamic acid 0.1 to 0.2 ppm, Phenylalanine 0.02 to 0.04 ppm, Lysine 0.03 To 0.06 ppm and arginine (Arginine) A method for producing a functional blending tea, characterized in that it comprises an amino acid having a content of 0.2 to 0.4 ppm. 4. The method of claim 3,
The (S1) step is a manufacturing method, characterized in that the drying for 1 to 3 hours at 40 to 60 ℃. 4. The method of claim 3,
The (S2) step is buckwheat or roasted brown rice; maltodextrin; and mixing powdered green tea and further drying at 40 to 60° C. for 2 to 6 hours.

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