KR102654481B1 - Beverage composition comprising extracts of green tea with using cold drip - Google Patents

Abstract

The present invention relates to a beverage composition containing green tea extract extracted by cold drip method. The green tea extract according to the present invention is extracted using a cold drip method, so it has a low content of catechins, so the astringent and bitter taste characteristic of green tea is low, and the content of aroma components and total amino acids is high, so it is rich in the savory, deep aroma and rich taste of green tea. The preference for green tea drinks is high.

Description

Beverage composition comprising extracts of green tea with using cold drip}

The present invention relates to a beverage composition containing green tea extract extracted by cold drip method.

Tea is a recreational and health beverage made from the buds or leaves of Camellia sinensis O. Kuuntze, a member of the Camellia family. Depending on the degree of fermentation, it is generally classified into green tea, which is unfermented tea, and oolong, which is semi-fermented tea. It is classified into tea, black tea (fermented tea), and black tea (post-fermented tea).

Among them, green tea contains various ingredients such as catechin, caffeine, amino acids, fiber, pectin, vitamins, and inorganic salts, and has been known to have various physiological activities such as antioxidant, anti-mutagenic and anti-tumor effects, and cholesterol-elevating action. . Among them, the taste and aroma of green tea are known to be influenced by a combination of amino acids, catechins, and aroma components.

An appropriate amount of amino acids in green tea gives green tea a rich taste, but if excessive or insufficient amounts of amino acids are contained in green tea, the natural flavor of green tea may not be felt. In other words, the content of amino acids properly adjusted to ensure excellent preference for the taste of green tea enhances the flavor of green tea.

In addition, catechin is a type of polyphenol and has various effects such as inhibiting carcinogenesis, arteriosclerosis, and increasing blood pressure. However, if too much catechin is included in green tea, it produces an astringent and bitter taste, which negatively affects the preference of green tea. Therefore, appropriate catechin content is important.

It is known that the scent of green tea is determined by the aroma components contained in green tea. In particular, aroma components such as linalool, amyl alcohol, geraniol, and hexenal are representative substances in green tea that exhibit the natural savory and fragrant scent of green tea.

The cold drip extraction method is generally known as a method of extracting coffee by dropping room temperature or cold water drop by drop, and is widely known as Dutch coffee, cold brew, or water drip. Until now, the above extraction method has generally been used limited to coffee, and is known as an extraction method that allows you to feel the flavor of coffee with less caffeine, less bitterness, and a smoother flavor.

Therefore, by applying the cold drip extraction method to green tea extraction, there is a need to study a beverage composition containing green tea extract with enhanced flavor by appropriately combining the components that determine the taste and aroma of green tea.

Korean Patent No. 10-1500694 Coffee extract and manufacturing method thereof Korean Patent No. 10-0962991: Manufacturing method of green tea using ultra-high pressure technology

Accordingly, the present applicant has developed the idea that by using the cold drip method as an extraction method for green tea extract rather than using the existing hot or cold steeping method, the total amino acid content that gives the umami taste increases and the content of catechins that causes the astringent and bitter taste of green tea decreases. With this in mind, when green tea extract is extracted using the cold drip method at a certain range of temperature, extraction flow rate, and weight ratio, the natural savory and deep aroma of green tea is enriched, the astringency and bitterness are reduced, and the umami is improved, improving the overall flavor. The present invention was completed by confirming that preference was improved by becoming superior.

Therefore, an object of the present invention is to provide a beverage composition containing green tea extract extracted by a cold drip method.

In order to achieve the above purpose,

The present invention provides a beverage composition containing green tea extract extracted by a cold drip method using water at 1 to 10° C. as an active ingredient.

At this time, the green tea extract may contain 160 to 200 ug/ml of total amino acids and 280 to 450 ug/ml of catechin.

At this time, the green tea extract may contain 20 to 40 parts by weight of linalool, 10 to 30 parts by weight of amyl alcohol, 5 to 20 parts by weight of geraniol, and 10 to 30 parts by weight of hexenal, based on a total of 100 parts by weight of the fragrance ingredients. .

At this time, when extracting using the cold drip method, the weight ratio of water to 1g of green tea may be 10 to 200, and preferably 60 to 130.

At this time, the green tea extract can be obtained by passing water through a filter containing ground green tea at a flow rate of 0.5 to 7 ml/min per 1 g of green tea, preferably at a flow rate of 1 to 5 ml/min. .

The beverage composition containing the green tea extract according to the present invention has a low catechin content as the extract is extracted using a cold drip method, so the astringent and bitter taste characteristic of green tea is reduced, and the flavoring component and total amino acid content are high, giving the natural savory and deep flavor of green tea. It is rich in flavor and has a high preference.

Figure 1 is a diagram showing the catechin content, caffeine content, total amino acid content, and preference measured in Experimental Example 1.
Figure 2 is a diagram showing the catechin content, caffeine content, total amino acid content, and preference measured in Experimental Example 2.
Figure 3 is a diagram showing the catechin content, caffeine content, total amino acid content, and preference measured in Experimental Example 3.

Hereinafter, in order to explain the present invention in more detail, preferred embodiments according to the present invention will be described. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms.

The present invention provides a beverage composition containing green tea extract extracted by a cold drip method using water at 1 to 10° C. as an active ingredient.

The cold drip can be replaced by terms such as cold brew or cold water drip, and refers to a method of extracting by placing ground green tea in a filter and filtering it by adding cold water drop by drop at a certain flow rate, but is not limited to this. Includes most similar extraction methods.

When green tea extract is extracted using the cold drip method, the total amino acid content and the content of aroma components increase compared to the cold steeping method, which involves steeping green tea in cold water, improving the flavor and aroma of green tea. Compared to the hot needle method, the content of catechin is less and the content of aroma components is increased, so the astringent and bitter taste can be weakened and the scent can be richer.

The green tea extract is extracted using a cold drip method using water at 1 to 10°C. If extracted at a temperature lower than the above range, the solubility may decrease and an excessively long extraction time may be required or various components may not be extracted well. If extracted at a temperature higher than the above range, the catechin content may become excessively high and the astringent taste of green tea may become stronger.

The extraction process of green tea extract is as follows.

First, green tea leaves are selected, and then the selected green tea leaves are washed, dried, and ground. At this time, it is desirable to first wash the raw materials with distilled water to remove foreign substances and then dry them in the shade. Afterwards, green tea extract is extracted from the ground green tea using a cold drip method using water at 1 to 10°C.

The extracted green tea extract can be used as a beverage composition as is, or by adding more water, it can be manufactured into a beverage composition that can meet the taste of consumers.

The green tea extract in the beverage composition may be 30 to 100 parts by weight. As an example of the beverage composition, green tea extract and a beverage composition containing the same may be filled into a pet or bottle container and commercialized as a pet or bottled beverage. At this time, additives, flavors, etc. used in typical beverage compositions may be further added.

The green tea extract may contain 160 to 200 ug/ml of total amino acids and 280 to 450 ug/ml of catechin.

If the total amino acid content in the green tea extract exceeds the above range, an overly strong seasoning taste may be felt, and if it is less than the above range, the umami taste of green tea may be weakened.

If the content of catechin is greater than the above range, the astringent and bitter taste of green tea may become excessively strong, and if the content of catechin is less than the above range, the flavor of green tea may be weakened.

The green tea extract may contain 20 to 40 parts by weight of linalool, 10 to 30 parts by weight of amyl alcohol, 5 to 20 parts by weight of geraniol, and 10 to 30 parts by weight of hexenal, based on a total of 100 parts by weight of the aroma components.

Green tea extract basically contains several aroma components, among which linalool, amyl alcohol, geraniol, and hexanal are representative aroma components that give green tea its savory and deep taste.

The linalool provides a floral woody and painterly citrus scent to green tea, the amyl alcohol provides a fruity winey-like scent to green tea, and the geraniol provides green tea with a fruity winey scent. It provides a rose scent to green tea, and the hexenal provides a deep vegetal scent to green tea.

If each ingredient is contained in less than the above range, the deep flavor of green tea may not be felt, and if it is contained in more than the above range, the flavor may be lowered due to excessive fragrance.

When extracting using the cold drip method, the weight ratio of water to 1g of green tea may be 10 to 200, and preferably 60 to 130.

The weight ratio may be the weight ratio of green tea and water measured before extraction. If the water content is higher than the above range, the concentration of catechin and total amino acids may be lowered, which may weaken the flavor of green tea. If the water content is less than the above range, the flavor of green tea may be weakened. Due to the high concentration of caffeine, a bitter and astringent taste may be felt.

The green tea extract can be obtained by passing water through a filter containing ground green tea at a flow rate of 0.5 to 7 ml/min per gram of green tea, preferably at a flow rate of 1 to 5 ml/min.

If the extraction flow rate is higher than the above range, the catechin content may increase, causing the green tea extract to have an astringent and bitter taste. If the extraction flow rate is lower than the above range, the total amino acid content may be lowered, which may reduce the umami taste of the green tea. The extraction flow rate refers to the flow rate per 1g of green tea to be extracted.

Hereinafter, examples, comparative examples, and experimental examples will be described to aid understanding of the effects of the present invention. However, the following description is only an example of the content and effect of the present invention, and the scope and effect of the present invention are not limited thereto.

< Example 1~6> cold drip Manufacturing of green tea extract extracted using a method (changing the weight ratio of green tea and water)

Table 1 below summarizes the weight ratio of each green tea and water in Examples 1 to 6.

Green tea (g) water (g) weight ratio Example 1 30 500 1:16.7 Example 2 30 1000 1:33.3 Example 3 30 2000 1:66.7 Example 4 30 3000 1:100 Example 5 30 4500 1:150 Example 6 30 6000 1:200

Example 1. Manufacturing

A paper filter was placed in a filter, 30 g of crushed green tea leaves were placed flat, and green tea extract was extracted using a cold drip method. The water used for extracting the extract was purified water, and 500 ml (500 g) was used. During extraction, the temperature of the purified water was set to 4°C, the extraction flow rate was adjusted to 100ml/min, and the extraction time was set to 5 minutes.

Example Manufacturing of 2

In the production method of Example 1, the amount of purified water used was 1000 ml (1000 g), and extraction was performed with an extraction time of 10 minutes. Other conditions were the same.

Example 3. Manufacturing

The amount of purified water used in the production method of Example 1 was 2000 ml (2000 g), and extraction was performed with an extraction time of 20 minutes. Other conditions were the same.

Example 4. Manufacturing

In the production method of Example 1, the amount of purified water used was 3000 ml (3000 g), and extraction was performed with an extraction time of 30 minutes. Other conditions were the same.

Example 5. Manufacturing

In the production method of Example 1, the amount of purified water used was 4500 ml (4500 g), and extraction was performed with an extraction time of 45 minutes. Other conditions were the same.

Example 6. Manufacturing

In the production method of Example 1, the amount of purified water used was 6000 ml (6000 g), and extraction was performed with an extraction time of 60 minutes. Other conditions were the same.

< Example 7~11> cold drip Preparation of green tea extract extracted using the method ( Extraction flow rate change)

Table 2 below summarizes the extraction flow rates (based on 30 g of green tea) for Examples 7 to 11.

Extraction flow rate (ml/min) (based on 30g of green tea) Example 7 25 Example 8 50 Example 9 100 Example 10 150 Example 11 200

Example 7. Manufacturing

A paper filter was placed in a filter, 30 g of crushed green tea leaves were placed flat, and green tea extract was extracted using a cold drip method. The water used for extracting the extract was purified water, and 900 ml (900 g) was used. During extraction, the temperature of the purified water was set to 4°C, the extraction flow rate was adjusted to 25ml/min, and the extraction time was set to 30 minutes.

Example 8 manufacturing

In the production method of Example 7, the amount of purified water used was 1500 ml (1500 g), and extraction was performed at an extraction flow rate of 50 ml/min. Other conditions were the same.

Example 9. Manufacturing

In the production method of Example 7, the amount of purified water used was 3000 ml (3000 g), and extraction was performed at an extraction flow rate of 100 ml/min. Other conditions were the same.

Example 10 manufacturing

In the production method of Example 7, the amount of purified water used was 4500 ml (4500 g), and extraction was performed at an extraction flow rate of 150 ml/min. Other conditions were the same.

Example 11 Manufacturing

In the production method of Example 7, the amount of purified water used was 6000 ml (6000 g), and extraction was performed at an extraction flow rate of 200 ml/min. Other conditions were the same.

< Comparative example 1~2> Cold immersion method and By warm needle method Preparation of extracted green tea extract

Comparative example Manufacturing of 1 ( Cold immersion method )

30g of crushed green tea leaves were prepared and green tea extract was extracted by cold immersion method. The water used for extracting the extract was purified water, and 3000 ml (3000 g) was used. During extraction, the temperature of the purified water was set to 4°C, and extraction using the cold immersion method was performed with an extraction time of 30 minutes.

Comparative example Manufacturing of 2 ( Warm acupuncture method )

The temperature of the purified water used in the production method of Comparative Example 2 was set to 80°C, and extraction using the hot needle method was performed with an extraction time of 2 minutes. Other conditions were the same.

< Experiment example 1> Analysis of extract components and preference survey according to the weight ratio of green tea and water

The components of the green tea extracts of Examples 1 to 6 extracted by changing the weight ratio of green tea and water were investigated. The ingredient investigation was conducted by measuring the contents of catechin, caffeine, total amino acids, and the fragrance ingredients linalool, amyl alcohol, geraniol, and hexenal.

To detect catechin and caffeine in fermented green tea, analysis was performed using high performance liquid chromatography (HPLC). The sample was dissolved in 50% methanol solvent, filtered through a 0.45㎛ PVDF filter, pretreated, and then injected into the device. The instrument was analyzed in the UV 280 nm region using HPLC (Waters Alliance 2695 system, Waters, USA), and 0.1% Acetic acid solvent was used using a C18 column (Thermo syncronis-C18 4.6 x 250mm, Thermo fisher scientific, USA). It was analyzed using a concentration gradient solvent composition method using acetonitrile (ACN) solvent. The solvent used in the analysis was an HPLC-grade reagent, and for data processing, component analysis was performed using Waters' Empower II program to calculate the analysis results. Catechin consists of four components (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) using the catechin test method of the Food Code. was measured and the total content was added up.

Additionally, total amino acids were measured using ultra-high performance liquid chromatography (UPLC). The sample was dissolved in distilled water, filtered through a 0.2㎛ PVDF filter, pretreated, and then injected into the device. The instrument was analyzed in the UV 260 nm region using UPLC (Waters Acquity UPLC system, Waters, USA), and AccQ-Tag Ultra eluent was analyzed using a C18 column (Waters AccQ-Tag ultra-C18 2.1 x 100mm, Waters, USA). It was analyzed by concentration gradient solvent composition using solvent A and 2% formic acid in Acetonitrile (ACN) solvent. The solvent used in the analysis was a UPLC-grade reagent, and the data was processed using Waters' Empower II program to perform component analysis and calculate the analysis results. The component analysis results are shown in Table 3 and Figure 1 below.

item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 catechin
(ug/ml) 100.5 191.5 283.5 403.4 442.0 482.0 Caffeine
(ug/ml) 16.0 31.5 68.0 82.4 104.0 124.0 Total Amino Acids (ug/ml) 113.0 188.0 191.0 193.1 168.0 144.0

As shown in Table 3 and Figure 1, as the extraction time became too long, the amount of extracted catechin gradually increased, and the amount of total amino acids decreased. The most appropriate amount of catechin and amino acid content was shown when the weight ratio of water to 1g of green tea was 60 to 130.

In addition, aroma analysis methods for measuring scent components include the SPME method (Solid Phase Micro Extraction; SUPELCO international, Vol.13, No.4, p.9-10) and the Head Space method. was used. Unlike existing extraction methods, the headspace method does not use solvents and does not require pretreatment, so it has the advantage of being able to analyze odor components quickly and easily. On the other hand, fragrance components with high volatility are easy to analyze, but fragrance components with low volatility or high molecular weight also have the disadvantage of being difficult to analyze using this method.

Meanwhile, GC (Gas Chromatography) is a very useful instrumental analysis for qualitative and quantitative analysis of volatile substances, so it is widely used in the analysis of all fragrance components. However, while there are some fragrance components that have a very low threshold value and express a strong scent even at low concentrations, there are also volatile components that have a very high threshold value and cannot express scent even at high concentrations. Therefore, it cannot be said that the volatile components found quantitatively through GC are necessarily the main odor components of a specific substance. To solve this problem, the GC-O (Gas Chromatography Olfactometry, Guth H, Grosch W (1993) Lebensm Wiss U Technol, 196, 22-28) method has been developed and used. GC-O is a method of analyzing scent components through peaks in a chromatogram and at the same time smelling the scent directly to identify components that do not appear as peaks but actually produce scent.

The results of the fragrance component analysis are shown in Table 4 below.

item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Linalul
(%) 24.0 25.0 28.0 29.0 26.0 25.0 amyl alcohol
(%) 9.0 9.0 10.0 14.0 12.0 11.0 Geraniol
(%) 4.0 6.0 6.0 8.0 6.0 4.0 Hexenal
(%) 38.0 33.0 26.0 24.0 27.0 30.0

As shown in Table 4, the most appropriate content of the four aroma components was found when the weight ratio of water to 1 g of green tea was 60 to 130.

In addition, purified water was added to the green tea extracts of Examples 1 to 6 or the green tea extract was taken out to make a total of 3L. To test the taste for color, aroma, taste, and overall preference, 33 people in their 20s were tested. 32 people in their 30s and 37 people in their 40s to 60s were selected as the evaluation group and evaluated using a 9-point scale. The results are shown in Table 5 and Figure 1 below.

item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 preference 3.8 5.8 7.7 8.1 7.8 6.2

As shown in Table 5 and Figure 1, when the weight ratio of water to 1 g of green tea was 60 to 130, the taste and aroma of green tea were most improved by an appropriate amount of catechin, total amino acids, and aroma components, showing excellent preference.

< Experiment example 2> Extraction flow rate Analysis of extracted ingredients and preference survey

The components of the green tea extracts of Examples 7 to 11 extracted by changing the extraction speed were investigated. The ingredient investigation was conducted by measuring the contents of catechin, caffeine, total amino acids, and the fragrance ingredients linalool, amyl alcohol, geraniol, and hexenal.

The results of the component analysis of Examples 7 to 11 are shown in Table 6 and Figure 2 below.

item Example 7 Example 8 Example 9 Example 10 Example 11 catechin
(ug/ml) 1142.8 664.0 403.4 313.5 213.0 Caffeine
(ug/ml) 275.2 143.6 824. 63.2 44.5 Total Amino Acids (ug/ml) 441.1 296.1 193.1 129.8 83.5

As shown in Table 6 and Figure 2, as the extraction flow rate increased, the amount of extracted catechin gradually decreased, and the amount of total amino acids also decreased. Based on 30g of green tea, the most appropriate content of catechin and amino acids was shown when the extraction flow rate was 30~150ml/min.

Additionally, the analysis results of the fragrance components of Examples 7 to 11 are shown in Table 7 below.

item Example 7 Example 8 Example 9 Example 10 Example 11 Linalul
(%) 20.0 27.0 29.0 28.0 26.0 amyl alcohol
(%) 10.0 13.0 14.0 13.0 11.0 Geraniol
(%) 5.0 6.0 8.0 8.0 7.0 Hexenal
(%) 30.0 32.0 24.0 29.0 33.0

As shown in Table 7, when the extraction flow rate for 30 g of green tea was 30 to 150 ml/min, the content of the four aroma components was most abundant.

In addition, after adding purified water or dispensing the green tea extract to the green tea extract of Examples 7 to 11 to make a total of 3L, to test the preference for color, aroma, taste, and overall preference, 33 people in their 20s, 32 people in their 30s and 37 people in their 40s to 60s were selected as the evaluation group and evaluated using a 9-point scale. The results are shown in Table 8 and Figure 2 below.

item Example 7 Example 8 Example 9 Example 10 Example 11 preference 3.3 7.8 8.3 7.5 5.9

As shown in Table 8 and Figure 2, when the extraction flow rate for 30 g of green tea was 30 to 150 ml/min, the taste and aroma of green tea were most improved due to the appropriate amount of catechin, total amino acids, and aroma components, showing excellent preference.

< Experiment example 3> Analysis of extracted ingredients and preference survey according to extraction method

Components were investigated in the green tea extracts of Comparative Examples 1 and 2 and Example 4, which were extracted using the cold drip method, cold immersion method, and hot immersion method, respectively. The ingredient investigation was conducted by measuring the contents of catechin, caffeine, total amino acids, and the fragrance ingredients linalool, amyl alcohol, geraniol, and hexenal.

For comparison, the results of component analysis of Comparative Examples 1 and 2 and Example 4 are shown in Table 9 and Figure 3 below.

item Example 4 Comparative Example 1 Comparative Example 2 Catechin (ug/ml) 403.4 166.7 551.0 Caffeine (ug/ml) 82.4 36.2 162.0 Total amino acids (ug/ml) 193.1 108.8 222.0

As shown in Table 9 and Figure 3, the amount of catechin extracted gradually increased in the order of the cold steeping method, cold drip method, and warm steeping method, and the amount of total amino acids also increased. The cold drip method showed the most appropriate amount of catechin and amino acid content, and the content of the above four fragrance ingredients was the most abundant.

In addition, the analysis results of the fragrance components of Comparative Examples 1 and 2 and Example 4 are shown in Table 10 below.

item Example 4 Comparative Example 1 Comparative Example 2 Linalool (%) 36.0 30.0 25.0 Amyl alcohol (%) 21.0 16.0 11.0 Geraniol (%) 11.0 9.0 5.0 Hexenal (%) 16.0 24.0 34.0

As shown in Table 10, the content of the four fragrance components was most abundant in the cold drip method.

In addition, purified water was added to the green tea extracts of Comparative Examples 1 and 2 and Example 4 or the green tea extract was taken out to make a total of 3L, and then for color, aroma, taste and overall preference test, 20 33 people in their teens, 32 people in their 30s, and 37 people in their 40s to 60s were selected as the evaluation group and evaluated using a 9-point scale. The results are shown in Table 11 and Figure 3 below.

item Example 4 Comparative Example 1 Comparative Example 2 preference 7.8 4.5 6.6

As shown in Table 11 and Figure 3, when extraction was performed using the cold drip method, the taste and aroma of green tea were most enhanced due to the appropriate amount of catechin, total amino acids, and aroma components, resulting in excellent preference.

Claims (7)

Contains green tea extract extracted by cold drip method using water at 1~10℃ as an active ingredient,
When extracting using the cold drip method, the weight ratio of water to 1g of green tea is 60 to 130,
A beverage composition characterized in that the green tea extract is obtained by passing water through a filter containing ground green tea at a flow rate of 1 to 5 ml/min per 1 g of green tea. According to paragraph 1,
A beverage composition characterized in that the green tea extract contains 160 to 200 ug/ml of total amino acids and 280 to 450 ug/ml of catechin. According to paragraph 1,
The green tea extract contains 20 to 40 parts by weight of linalool, 10 to 30 parts by weight of amyl alcohol, 5 to 20 parts by weight of geraniol, and hexenal ( hexenal) A beverage composition comprising 10 to 30 parts by weight. delete delete delete delete