KR102427271B1 - Beverage composition with enhanced free amino acids content, and beverage containing the same - Google Patents

Abstract

The present invention is green tea powder or an extract of the green tea powder; black tea powder or an extract of the black tea powder; stabilizers including gellan gum, guar gum and gum arabic; and an emulsifier; as it includes, it relates to a composite composition for beverages having improved dispersibility while improving the content of free amino acids and beverages including the same.

Description

Composite composition for beverages with enhanced content of free amino acids and beverages containing the same

The present invention relates to a composite composition for beverages with enhanced free amino acid content and beverages containing the same.

The present invention is a research result carried out with the support of the Ministry of Agriculture, Food and Rural Affairs and the Food Technology Planning and Evaluation Institute for Agriculture, Forestry and Food Technology Development (Project name: Development of diversified tea products through advancement of technology such as green tea, celadon, semi-fermented tea, etc.) (Project identification number: 1545020401, host institution: SNP International, research period: 2019.09.20. ~ 2023.02.19.)

Various antioxidants, including fiber, vitamine, and free amino acids, prevent oxidation of blood and keep cells healthy. Antioxidants as described above are contained in various vegetables, so it is possible to further improve the antioxidant function of the body through ingestion of vegetables. However, since it is difficult to consume sufficient vegetables with a meat-centered modern diet, it is difficult for modern people to consume various antioxidants through diet alone.

Accordingly, in addition to meals, modern people consume various antioxidant substances by brewing green tea, black tea, etc. in water, or by consuming a beverage in which green tea or black tea powder is mixed with a liquid medium. In particular, green tea and black tea are manufactured using tea leaves harvested from tea trees. These tea leaves contain a large amount of antioxidants such as polyphenols, free amino acids, and vitamin C, so the consumption of green tea and black tea is steadily increasing. to be.

For example, in Korean Patent Laid-Open Publication No. 10-2005-0079074, green tea and black tea are mixed in a ratio of 1 to 3 : 1 to 3, thereby increasing antioxidant activity and improving functionality. is disclosed about However, in conventional beverages using green tea, black tea, etc., including the above-mentioned published patents, precipitates or aggregates are formed according to the decrease in the dispersibility of green tea powder and black tea powder contained in the beverage, thereby changing taste and color. There were problems that occurred. In particular, in this case, there is a problem in that the consumer's preference is lowered, and the value of the product is lowered.

Therefore, there is a need to develop a beverage that contains high content of antioxidants such as free amino acids by using green tea powder and black tea powder, while preventing the formation of precipitates or aggregates due to excellent dispersion stability of green tea powder and black tea powder is becoming

Republic of Korea Patent Publication No. 10-2005-0079074

It is an object of the present invention to provide a composition for beverages having excellent dispersibility while increasing the content of free amino acids and a beverage comprising the same.

The object of the present invention is not limited to the technical problem as described above, and another technical problem may be derived from the following description.

In order to achieve the above object, the present invention is green tea powder; black tea powder; stabilizers including gellan gum, guar gum and gum arabic; and an emulsifier; it provides a composite composition for beverages having an enhanced content of free amino acids, including.

The green tea powder and the black tea powder may have a particle size of 80 to 100 mesh.

The composite composition for beverage may include 30 to 60% by weight of green tea powder, 30 to 60% by weight of black tea powder, 3 to 10% by weight of stabilizer and 0.1 to 5% by weight of emulsifier based on the total weight of the composite composition for beverage .

The stabilizer may include gellan gum, guar gum, and gum arabic in a weight ratio of 1: 5 to 7: 1-3.

The composite composition for beverages may further include one or more extracts selected from the group consisting of an extract of the green tea powder and an extract of the black tea powder.

The extract of the green tea powder and the extract of the black tea powder may be a hot water extract.

The free amino acid may include at least one selected from the group consisting of GABA and theanine.

In order to achieve the above object, the present invention is green tea powder; black tea powder; stabilizers including gellan gum, guar gum and gum arabic; and an emulsifier; it provides a beverage with an enhanced content of free amino acids, including a composite composition for beverages with enhanced content of free amino acids.

The composite composition for beverages of the present invention may have a high content of free amino acids while having excellent dispersibility in a liquid medium such as water. Accordingly, the beverage of the present invention containing the composite composition for beverages does not cause precipitation, agglomeration, etc. for a long period of time, and the content of free amino acids is high, thereby improving physical health.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted.

The terms or words used in the specification and claims of the present invention are not to be construed as limited in their ordinary or dictionary meanings, and the inventor may appropriately define the concept of the term in order to best describe his invention. Based on the principle, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

In the entire specification of the present invention, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components unless otherwise stated. .

Throughout the specification of the present invention, "A and/or B" means A or B, or A and B.

Although the present invention has been specifically described below, the present invention is not limited thereto.

The present invention provides a composite composition for beverages with an enhanced content of free amino acids.

In one embodiment of the present invention, green tea powder; black tea powder; stabilizers including gellan gum, guar gum and gum arabic; and an emulsifier; as it includes, it provides a composite composition for beverages having an enhanced content of free amino acids while having excellent dispersibility in a liquid medium. Specifically, the composite composition for beverages of this embodiment has excellent dispersibility and dispersion stability in a liquid medium such as water, and has a high content of free amino acids, thereby improving the antioxidant function of the body.

In this case, the free amino acid may include one or more selected from the group consisting of GABA and theanine. Specifically, the free amino acids may include GABA and theanine.

Green tea powder refers to powdered leaves obtained by steaming and drying tea leaves collected from tea trees. Specifically, the green tea powder of this embodiment may mean that tea leaves collected from tea trees grown through shading cultivation are steamed immediately, then dried to obtain leaves, and powdered to a specific particle size.

The green tea powder of this embodiment may have a particle size of 80 to 100 mesh, specifically 90 to 100 mesh, and more specifically 100 mesh. In particular, as the green tea powder of this embodiment is formed in a particle size of 80 to 100 mesh, the composite composition for beverages including the green tea powder may have excellent dispersibility in a liquid medium while containing a high content of free amino acids. .

The composite composition for beverages of this embodiment may include 30 to 60% by weight of green tea powder, specifically 35 to 55% by weight, more specifically 40 to 50% by weight based on the total weight of the composite composition for beverages. In particular, when the composite composition for beverages of this embodiment contains the green tea powder in an amount of 30 to 60% by weight, the content of free amino acids may be high and dispersibility in a liquid medium may be excellent.

If, the composite composition for beverages of this embodiment contains less than 30% by weight or more than 60% by weight of green tea powder based on the total weight, compared to the case where the green tea powder is included in 30 to 60% by weight, Dispersibility may be reduced, or the content of free amino acids may be reduced.

Black tea powder refers to powdered leaves obtained by fermenting tea leaves collected from tea trees with a degree of fermentation of about 80% or more. Specifically, the black tea powder of this embodiment may refer to powdered leaves obtained by fermenting tea leaves collected from tea trees grown through shading cultivation to a degree of fermentation of about 80% or more to a specific particle size.

The black tea powder of this embodiment may have a particle size of 80 to 100 mesh, specifically 90 to 100 mesh, and more specifically 100 mesh. In particular, as the black tea powder of this embodiment is formed to have a particle size of 80 to 100 mesh, the composite composition for beverages including the black tea powder can have excellent dispersibility in a liquid medium while containing a high content of free amino acids. .

The composite composition for beverages of this embodiment may include 30 to 60% by weight of black tea powder, specifically 35 to 55% by weight, more specifically 40 to 50% by weight based on the total weight of the composite composition for beverages. In particular, when the composite composition for beverage of this embodiment contains the black tea powder in an amount of 30 to 60% by weight, the content of free amino acids may be high and the dispersibility in the liquid medium may be excellent.

If the composite composition for beverage of this embodiment contains less than 30% by weight or more than 60% by weight of the black tea powder based on the total weight, compared to the case where the black tea powder is included in 30 to 60% by weight, Dispersibility may be reduced, or the content of free amino acids may be reduced.

The stabilizer serves to improve dispersibility and dispersion stability in the liquid medium of the composite composition for beverages according to this embodiment, and the stabilizer is gellan gum, guar gum, and gum arabic. (Arabia gum). In particular, in this embodiment, since gellan gum, guar gum and gum arabic are all included as stabilizers, better dispersibility and dispersion stability can be realized than when each of the three components is included alone.

Specifically, the stabilizer of this embodiment includes gellan gum, guar gum, and gum arabic, but may include gellan gum, guar gum, and gum arabic in a weight ratio of 1: 5 to 7: 1-3. In particular, when the stabilizer of this embodiment contains gellan gum, guar gum and gum arabic in a weight ratio of 1: 5 to 7: 1 to 3, better dispersibility and dispersion stability can be realized.

More specifically, the stabilizer of this embodiment includes gellan gum, guar gum, and gum arabic, but may include gellan gum, guar gum, and gum arabic in a weight ratio of 1: 6 to 7: 1 to 2 by weight. In particular, when the stabilizer of this embodiment contains gellan gum, guar gum and gum arabic in a weight ratio of 1: 6 to 7: 1 to 2, remarkably excellent dispersibility and dispersion stability can be realized.

The composite composition for beverages of this embodiment may include 3 to 10% by weight of the stabilizer, specifically 4 to 7% by weight, more specifically 5 to 6% by weight based on the total weight of the composite composition for beverages. In particular, when the composite composition for beverages of this embodiment contains the stabilizer in an amount of 3 to 10% by weight, the content of free amino acids may be high while dispersibility in a liquid medium may be excellent.

If, the composite composition for beverages of this embodiment contains less than 3% by weight or more than 10% by weight of the stabilizer based on the total weight, compared to the case where the stabilizer is included in 3 to 10% by weight, Dispersibility may be reduced.

The emulsifier is not particularly limited as long as it is known in the art, and may include all known emulsifiers. For example, the emulsifier may include one or more selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, and polyoxyethylene sorbitan fatty acid esters, but is not limited thereto. .

The composite composition for beverages of this embodiment may include an emulsifier in an amount of 0.1 to 5% by weight, specifically 1 to 4% by weight, more specifically 1 to 3% by weight based on the total weight of the composite composition for beverages. In particular, when the composite composition for beverages of this embodiment contains the emulsifier in an amount of 0.1 to 5% by weight, the content of free amino acids may be high while dispersibility in a liquid medium may be excellent.

If, when the composite composition for beverages of this embodiment contains less than 0.1% by weight or more than 5% by weight of the emulsifier based on the total weight, dispersibility is higher than when the emulsifier is included in an amount of 0.1 to 5% by weight. this may be lowered.

In addition, the composite composition for beverages of this embodiment may further include an extract of the green tea powder. Specifically, the extract of the green tea powder may be a hot water extract of the green tea powder, but is not limited thereto. More specifically, the extract of the green tea powder may be obtained by mixing the green tea powder with 10 times the weight of water, stirring and extracting at about 50 to 80 ° C. for 30 to 120 minutes, and then removing the solids, It is not limited thereto.

The composite composition for beverages of this embodiment may include an extract of green tea powder in an amount of 0.1 to 20% by weight, specifically 0.5 to 15% by weight, more specifically 1 to 10% by weight based on the total weight of the composite composition for beverages. have. In particular, when the composite composition for beverages of this embodiment contains the extract of green tea powder in an amount of 0.1 to 20% by weight based on the total weight, the content of free amino acids can be significantly improved while the dispersibility is stable.

In addition, the composite composition for beverages of this embodiment may further include an extract of the black tea powder. Specifically, the extract of the black tea powder may be a hot water extract of the black tea powder, but is not limited thereto. More specifically, the extract of the black tea powder may be obtained by mixing the black tea powder with 10 times the weight of water, stirring and extracting at about 50 to 120° C. for 30 to 120 minutes, and then removing the solids, It is not limited thereto.

The composite composition for beverages of this embodiment may include 0.1 to 20% by weight of the extract of black tea powder, specifically 0.5 to 15% by weight, more specifically 1 to 10% by weight based on the total weight of the composite composition for beverages. have. In particular, when the composite composition for beverages of this embodiment contains the extract of black tea powder in an amount of 0.1 to 20% by weight based on the total weight, the content of free amino acids can be significantly improved while the dispersibility is stable.

In addition to the green tea powder, black tea powder, stabilizer, emulsifier, extract of green tea powder, extract of black tea powder, the complex composition for beverage of this embodiment is white sugar, brown sugar, brown sugar, fructose, tagatose, psychoses, glucose, It may further include one or more sweetening agents selected from the group consisting of xylose, mannose, stevioside, rebadioside, sucralose, aspartame, sorbitol, fructooligosaccharide, galactooligosaccharide, isomaltooligosaccharide and maltooligosaccharide, It is not limited thereto.

In addition, the present invention provides a beverage containing a composite composition for beverages with enhanced content of free amino acids.

In another embodiment of the present invention, green tea powder; black tea powder; stabilizers including gellan gum, guar gum and gum arabic; and an emulsifier; as it contains a composite composition for beverages comprising, it provides a beverage with an enhanced content of free amino acids while having excellent dispersibility.

Specifically, the beverage of this embodiment is green tea powder; black tea powder; stabilizers including gellan gum, guar gum and gum arabic; and an emulsifier; may be in the form of a dispersion dispersed in a liquid medium, but is not limited thereto. In this case, the liquid medium may include one or more selected from the group consisting of water, carbonated water, milk and soy milk. Specifically, the liquid medium may be water, but is not limited thereto.

The beverage of this embodiment may include 0.01 to 50 parts by weight of the composite composition for beverages, specifically 1 to 40 parts by weight, more specifically 5 to 30 parts by weight, based on 100 parts by weight of the liquid medium. In particular, when the beverage of this embodiment contains 0.01 to 50 parts by weight of the composite composition for beverages based on 100 parts by weight of the liquid medium, the dispersibility of the composite composition for beverages in the liquid medium is high while the free amino acid content is high. have.

If, the beverage of this embodiment contains less than 0.01 parts by weight of the composite composition for beverages with respect to 100 parts by weight of the liquid medium, or more than 50 parts by weight, the beverage complex for 100 parts by weight of the liquid medium Compared to when the composition is included in an amount of 0.01 to 50 parts by weight, there may be a problem in that the free amino acid content is lowered or the dispersibility is lowered.

The beverage of this embodiment may further include all kinds of known additives in addition to the composite composition for beverages. Specifically, the additive may include a sweetener, an alkali metal salt compound, powdered milk, flavoring, vegetable cream, nut paste, and the like.

For example, the sweetener is white sugar, brown sugar, brown sugar, fructose, tagatose, psychoose, glucose, xylose, mannose, stevioside, rebadioside, sucralose, aspartame, sorbitol, fructooligosaccharide, gall It may include one or more selected from the group consisting of lactoligosaccharides, isomaltooligosaccharides and maltooligosaccharides, but is not limited thereto.

The alkali metal salt compound may be added for stabilization of the beverage, and may include at least one selected from the group consisting of sodium citrate, trisodium citrate, sodium succinate, sodium hydrogen carbonate, dibasic potassium phosphate and sodium caseinate, but this not limited

The powdered milk may be added to improve taste, and may include at least one selected from the group consisting of mixed skim milk powder, skim milk powder, and whole milk powder, but is not limited thereto.

The fragrance is strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, black tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange flavor, banana flavor, caramel flavor, pistachio flavor, milk flavor , yogurt flavor, lemon flavor, chestnut flavor, peanut flavor, coffee flavor, melon flavor, grain flavor, sweet potato flavor, orientation, red bean flavor, walnut flavor, almond flavor, peach flavor, nurungji flavor, sesame flavor, roasted bean flavor, cereal flavor, milk It may include one or more selected from the group consisting of incense and corn flavor, but is not limited thereto.

The beverage with enhanced content of free amino acids of the present invention includes all of the above-described complex compositions for beverages with enhanced content of free amino acids of the present invention.

Hereinafter, through Examples, Comparative Examples, and Experimental Examples, the composite composition for beverages having an enhanced content of free amino acids of the present invention and beverages containing the same will be described in detail. These examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention by these examples.

[Example]

Examples 1-3

According to Table 1 [unit: wt%], green tea powder, black tea powder, stabilizer and emulsifier were mixed to prepare a composite composition for beverages.

As the green tea powder, tea leaves collected from tea trees grown through shading cultivation were immediately steamed, dried, and pulverized to 100 mesh was used. In addition, the black tea powder was obtained by fermenting tea leaves collected from tea trees cultivated through shading cultivation at a fermentation degree of about 80%, and then pulverizing the tea leaves into a 100 mesh powder.

Unit: wt% Examples 1-3 green tea powder 47 black tea powder 47 stabilizer 5 Emulsifier (sucrose fatty acid ester) One

In Table 1, a mixture of gellan gum, guar gum, and gum arabic was used as the stabilizer according to the mixing ratio of Table 2 [unit: weight ratio].

Unit: weight ratio Example 1 Example 2 Example 3 gellan gum One One One Guar Gum 5 6 7 gum arabic 2 2 2

[ Comparative Example ]

Comparative Examples 1 to 9

A composite composition for beverages was prepared in the same manner as in Example 1, except that a stabilizer in which gellan gum, guar gum, and gum arabic were mixed in the mixing ratio of Table 3 [unit: weight ratio] was used.

In this case, the '-' mark in Table 3 means that the corresponding component is not included. For example, Comparative Example 1 includes only gellan gum as a stabilizer, but does not include guar gum and gum arabic.

unit :
weight ratio comparative example
One rain
school
Yes
2 rain
school
Yes
3 rain
school
Yes
4 rain
school
Yes
5 rain
school
Yes
6 rain
school
Yes
7 rain
school
Yes
8 rain
school
Yes
9 gellan gum One - - One One One One One One Guar Gum - One - - 5 One 9 5 5 gum arabic - - One 2 - 2 2 0.1 6

Comparative Examples 10 to 17

A composite composition for beverages was prepared in the same manner as in Example 1, except that green tea powder, black tea powder, stabilizers and emulsifiers were used according to Table 4 [Unit: wt%].

Comparative Example 10 Comparative Example 11 Comparative Example 12 Comparative Example 13 Comparative Example 14 Comparative Example 15 Comparative Example 16 Comparative Example 17 green tea powder 25 65 47 33 49 42 48 43 black tea powder 47 33 25 65 49 42 47 43 stabilizer 20 One 20 One 0.1 15 5 4 emulsifier 8 One 8 One 1.9 One 0 10

[Production Example]: Preparation of beverage

By mixing 30 parts by weight of the composite composition for beverage of Example 1 with respect to 100 parts by weight of the liquid medium (water), a beverage including the composite composition for beverage of Example 1 was prepared.

In addition, by mixing each of the liquid medium and the composite composition for beverages of Examples 2 to 3 or Comparative Examples 1 to 17 in the same manner as above, a beverage was prepared.

[Experimental example]

Experimental Example 1: Evaluation of the content of free amino acids

The contents of gaba and theanine contained in the composite compositions for beverages of Examples 1 to 3 and Comparative Examples 1 to 17 were analyzed.

Analysis of the content was detected using a free amino acid analyzer (Sykam S7130 Amino acid reagent organizer, Germany) with UV/VIS detector 400 nm (1.0 AU) and 570 nm (1.0 AU), and each result is shown in Table 5 [ Unit: ppm (mg/kg)].

GABA Theanine Example 1 80.09 83.45 Example 2 82.01 82.29 Example 3 80.11 83.11 Comparative Example 1 79.91 80.94 Comparative Example 2 82.05 81.95 Comparative Example 3 80.11 83.00 Comparative Example 4 81.34 82.01 Comparative Example 5 80.74 79.33 Comparative Example 6 78.29 82.45 Comparative Example 7 76.54 80.19 Comparative Example 8 81.24 80.01 Comparative Example 9 82.75 82.54 Comparative Example 10 45.19 47.18 Comparative Example 11 80.81 82.74 Comparative Example 12 40.54 45.40 Comparative Example 13 80.09 82.77 Comparative Example 14 82.74 82.70 Comparative Example 15 70.94 71.85 Comparative Example 16 83.57 83.40 Comparative Example 17 72.33 70.24

Looking at Table 5, it can be seen that the free amino acid content of the composite composition for beverages according to this embodiment is remarkably excellent.

In addition, it can be seen that there is no significant difference in the free amino acid content of the composite compositions for beverages of Comparative Examples 1 to 9, in which the contents of green tea powder and black tea powder are the same as in Example 1.

Experimental Example 2: Evaluation of dispersibility

After preparing a beverage comprising the composite composition for beverage of Example 1 according to the preparation example, and then observing its dispersibility at intervals of 1 week while leaving it at room temperature for about 10 weeks, the results are shown in Table 6 . That is, 'Example 1' in Table 1 shows the experimental results of 'a beverage comprising the composite composition for beverage of Example 1'.

At this time, the dispersibility was observed with the naked eye, and in the case of precipitation and agglomeration, it was marked with '○'. In addition, if precipitation and agglomeration were not formed, it was marked with 'x', and in this case, it means that the composite composition for beverages is uniformly dispersed on the liquid medium.

In addition, after preparing a beverage comprising the composite composition for beverages according to Examples 2 to 3 and Comparative Examples 1 to 17 in the same manner as above, its dispersibility was evaluated in the same manner as above, and the results are shown in Table 6 indicated.

immediately after manufacturing 1 week later 3 weeks later 5 weeks later 7 weeks later after 8 weeks 9 weeks later after 10 weeks Example 1 × × × × × × × ○ Example 2 × × × × × × × × Example 3 × × × × × × × ○ Comparative Example 1 × × ○ ○ ○ ○ ○ ○ Comparative Example 2 × × ○ ○ ○ ○ ○ ○ Comparative Example 3 × × ○ ○ ○ ○ ○ ○ Comparative Example 4 × × ○ ○ ○ ○ ○ ○ Comparative Example 5 × × ○ ○ ○ ○ ○ ○ Comparative Example 6 × × × × ○ ○ ○ ○ Comparative Example 7 × × × × ○ ○ ○ ○ Comparative Example 8 × × × × ○ ○ ○ ○ Comparative Example 9 × × × × ○ ○ ○ ○ Comparative Example 10 × × ○ ○ ○ ○ ○ ○ Comparative Example 11 × × ○ ○ ○ ○ ○ ○ Comparative Example 12 × × ○ ○ ○ ○ ○ ○ Comparative Example 13 × × ○ ○ ○ ○ ○ ○ Comparative Example 14 ○ ○ ○ ○ ○ ○ ○ ○ Comparative Example 15 × × ○ ○ ○ ○ ○ ○ Comparative Example 16 × × × × × ○ ○ ○ Comparative Example 17 × × × × × × ○ ○

Referring to Table 6, it can be seen that, according to this example, the dispersibility is remarkably excellent.

On the other hand, in the case of beverages containing the composite compositions for beverages of Comparative Examples 10, 12 and 15 containing an excess of the stabilizer, the viscosity of the beverage is rather increased by the stabilizer, so that precipitation and agglomeration occur rapidly. could check

In addition, as an excessive amount of green tea powder also contains red ginseng powder while containing a small amount of stabilizer, Comparative Example 11 and Comparative Example containing green tea powder and red ginseng powder in a significantly high ratio to the stabilizer in the composite composition for beverages In the case of 13 and Comparative Example 14, it was confirmed that precipitation and aggregation occurred rapidly.

Looking at the results of Experimental Examples 1 and 2, according to the present invention, it is possible to provide a composite composition for beverages having excellent dispersibility in a liquid medium, such as water, and an enhanced content of free amino acids. In addition, it is possible to provide a beverage having excellent dispersibility and excellent content of free amino acids, including this.

As described above, the description of the present invention is for illustration, and those of ordinary skill in the art to which the present invention pertains can easily transform into other specific forms without changing the technical spirit or essential features of the present invention. You will understand. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the above detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention. do.

Claims (8)

green tea powder;
black tea powder;
stabilizers including gellan gum, guar gum and gum arabic; and
As a composite composition for beverages comprising; an emulsifier,
The stabilizer includes gellan gum, guar gum and gum arabic in a weight ratio of 1: 5 to 7: 1-3,
The composite composition for beverage comprises 30 to 60% by weight of green tea powder, 30 to 60% by weight of black tea powder, 3 to 10% by weight of stabilizer and 0.1 to 5% by weight of emulsifier based on the total weight of the composite composition for beverage A composite composition for beverages with an enhanced content of free amino acids.
The method of claim 1,
The green tea powder and the black tea powder are
A composite composition for beverages with an enhanced content of free amino acids, characterized in that it has a particle size of 80 to 100 mesh.
delete delete The method of claim 1,
The composite composition for beverages,
The complex composition for beverages with enhanced content of free amino acids, characterized in that it further comprises one or more extracts selected from the group consisting of the extract of the green tea powder and the extract of the black tea powder.
6. The method of claim 5,
The extract of the green tea powder and the extract of the black tea powder are a hot water extract, characterized in that the content of free amino acids is enhanced beverage composite composition.
The method of claim 1,
The free amino acids are
GABA (GABA) and theanine (Theanine), characterized in that it comprises at least one selected from the group consisting of, the content of free amino acids is enhanced beverage composite composition.
A beverage with an enhanced content of free amino acids, characterized in that it contains the composite composition for beverage of claim 1 .