KR19980076960A - Manufacturing method of soft drink from green tea leaves - Google Patents
Manufacturing method of soft drink from green tea leaves Download PDFInfo
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- KR19980076960A KR19980076960A KR1019970013877A KR19970013877A KR19980076960A KR 19980076960 A KR19980076960 A KR 19980076960A KR 1019970013877 A KR1019970013877 A KR 1019970013877A KR 19970013877 A KR19970013877 A KR 19970013877A KR 19980076960 A KR19980076960 A KR 19980076960A
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- South Korea
- Prior art keywords
- green tea
- tea leaves
- drink
- leaves
- tea
- Prior art date
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 53
- 235000009569 green tea Nutrition 0.000 title claims abstract description 35
- 235000014214 soft drink Nutrition 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 8
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229960001948 caffeine Drugs 0.000 claims abstract description 4
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 235000019640 taste Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 239000011550 stock solution Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000018553 tannin Nutrition 0.000 claims description 3
- 229920001864 tannin Polymers 0.000 claims description 3
- 239000001648 tannin Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000000498 cooling water Substances 0.000 claims description 2
- 230000006866 deterioration Effects 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 230000007774 longterm Effects 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 235000013616 tea Nutrition 0.000 abstract description 23
- 235000013361 beverage Nutrition 0.000 abstract description 16
- 201000010099 disease Diseases 0.000 abstract description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 10
- 230000000144 pharmacologic effect Effects 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 abstract description 2
- 235000005487 catechin Nutrition 0.000 abstract description 2
- 229950001002 cianidanol Drugs 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000010828 elution Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000001575 pathological effect Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 230000003449 preventive effect Effects 0.000 abstract description 2
- 230000007721 medicinal effect Effects 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/82—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by flocculation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/032—Citric 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
- A23V2250/214—Tea
-
- 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
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- 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
- A23V2300/14—Extraction
-
- 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
- A23V2300/24—Heat, thermal treatment
Abstract
1. 청구범위에 기재된 발명이 속한 기술 분야1. TECHNICAL FIELD OF THE INVENTION
본 발명은 비타민과 아미노산이 풍부한 어린차(茶)잎을 주원료 하여 고지방을 많이 섭취하는 현대인들의 성인병 예방음료로서 음용하기 용이하도록 한 녹차엽을 원료로한 청량음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a soft drink made from green tea leaves which is easy to drink as a preventive drink for adult diseases of modern people who consume a lot of high fat by using young tea leaves rich in vitamins and amino acids.
2. 발명이 해결하려고 하는 기술적 과제2. The technical problem to be solved by the invention
주지된 차잎을 가공하여 음료수로 제조함을 목적으로 하고 있으면서 음용하기 용이하고 녹차엽에 의한 병리효과도 같이 얻을 수 있도록 한 특징의 녹차엽을 이용한 청량음료에 관한 것이다.The present invention relates to a soft drink using green tea leaves, which is intended to produce tea beverages by processing well-known tea leaves, and is easy to drink and also obtains a pathological effect by green tea leaves.
3. 발명의 해결 방법의 요지3. Summary of the Solution of the Invention
본 발명은 정선된 어린차엽을 저온상태에서 차를 우려 내되 차 특유의 쓴맛, 떫은맛, 카테킨, 카페인 등의 용출을 적게 응출되도록 하고 차의 감칠맛을 내는 아미노산과 비타민을 잘 우러나도록 함과 함께 차 특유의 향을 살리도록 하여 우수한 녹차음료를 제공하기 위한 것이다.In the present invention, the young tea leaves of the selected young tea leaves at low temperature, but the elution of the bitterness, astringent taste, catechin, caffeine, etc. of the tea is less coagulated, and the amino acids and vitamins that make the tea rich are well matched with the tea. It is to provide an excellent green tea drink by utilizing the aroma of.
4. 발명의 중요한 용도4. Important uses of the invention
성인병 예방 및 약리효과가 탁월한 차엽을 이용하여 음용하기 용이하도록 음료수를 제공하려는 기술에 관한 것으로서 특히 녹차엽을 이용함으로서 현대인의 성인병 예방효과와 함께 국산음료를 상품화 함으로서 경쟁력을 높일 수 있는 발명이다.The present invention relates to a technology for providing a beverage so that it is easy to drink using tea leaves having excellent medicinal effects and pharmacological effects. In particular, by using green tea leaves, it is an invention that can enhance competitiveness by commercializing domestic beverages with the prevention effect of modern diseases of adults.
Description
본 발명은 비타민과 아미노산이 풍부한 어린차(茶)잎을 주원료 하여 고지방을 많이 섭취하는 현대인들의 성인병 예방음료로서 음용하기 용이하도록 한 녹차엽을 원료로한 청량음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a soft drink made from green tea leaves which is easy to drink as a preventive drink for adult diseases of modern people who consume a lot of high fat by using young tea leaves rich in vitamins and amino acids.
주지 하는 바와 같이 현대사회에서의 현대인들은 식생활이 나아지면서 고지방을 많이 섭취하고 반면에 운동량이 크게 감소하여 각종성인병에 쉽게 걸리게 되는 현대인의 특징을 쉽게 볼 수 있다.As is well known, modern people in the modern society eat a lot of high fat as the diet improves, while the amount of exercise is greatly reduced, it is easy to see the characteristics of modern people are easily affected by various adult diseases.
이러한 현대인들의 성인병을 예방하기 위하여서 또는 그 치료를 위하여서는 많은 경제적 부담과 함께 정신적인 스트레스 및 가족의 피해가 날로 증가하고 있음은 주지하는 바와 같다.It is noted that the mental stress and the damage of the family are increasing day by day in order to prevent or treat the modern diseases of these people.
근자에 와서 현대인의 성인병에 대하여 많은 연구와 함께 그 예방에 대하여 일부나마 간략히 알려지고 또 많은 현대인들이 알려진 바에 따라 고지방의 섭취를 줄이고 운동량을 증가시키고는 있다.In recent years, many studies on adult diseases of modern people, along with some briefly known prevention, and many modern people are known to reduce high fat intake and increase exercise.
그러나 주변의 음료, 음식, 생활 여건 등에서 보다 먼저 개선되어야 할 많은 여건이 산재되고 있다. 즉, 주변의 각종 음료와 차류 및 음식류에는 고지방이나 성인병에 극히 유해한 것들로 산재되어 현대인 스스로 쉽게 이를 탈피하거나 여기에 따른 적당한 음료 등이 개발되어 있지 못하므로 선택적으로 이용할 수 없어 왔다.However, many conditions that need to be improved are scattered around the surrounding beverages, food, and living conditions. That is, various beverages, teas, and foods around are scattered with high fats or extremely harmful to adult diseases, and thus, modern people have not been able to easily escape them, or appropriate drinks have not been developed.
이러한 폐단을 개선하기 위하여 근자에 각종 단체들에 의하여 천연원료에 의한 차류와 음료 등이 개발되고 있으나 이러한 식품들은 단순히 식품으로 대치되는 식물을 고온으로 끓여 식물에서 용출된 증류수를 음용하도록 하고 있고 좀더 구체적으로 상품화한 것으로는 상기 증류수에 각종 조미료와 맛을 내는 향과 현대인의 영양섭취에 따른 고단백질 등을 첨가하여 상품화한 것들이 알려지고 있다.In order to improve such a defect, in recent years, various organizations have developed teas and drinks made of natural raw materials, but these foods simply boil the plants replaced with foods at high temperature and drink distilled water eluted from the plants. As commercialized, it is known that commercialized by adding various seasonings and flavors to the distilled water and high protein according to nutritional intake of modern people.
일예로 대추음료, 사과음료 포도음료 및 파인애풀음료 등을 볼 수 있다.For example, jujube drink, apple drink grape drink and pineapple drink can be seen.
상기 음료에서는 전술한 바와 같이 약간의 원료 과일즙과 조미료 및 향이 첨가되어 기존의 음료에서의 단점을 크게 개선시키지 못한 바 있다.In the beverage, as described above, some raw fruit juices, seasonings, and flavors are added, which does not significantly improve the disadvantages of the conventional beverage.
그러나 근자에 많이 상품가치가 인정되고 있는 대추성분의 음료에서는 이러한 단점을 시정하고 대추 특유의 향과 함께 맛을 가지는 한편 대추에서 얻을 수 있는 한방적 약리효과의 선전에 의해 상품적 가치가 인정되면서 수요자가 편안하게 음용할 수 있게 되었다.However, in the case of jujube-based beverages, which have been widely recognized for their commodity value, they have corrected these shortcomings, tasted with the flavor of jujube, and recognized the product value by promoting the herbal pharmacological effect that can be obtained from jujube. You can drink comfortably.
이상과 같이 과일 음료에서는 많은 기술개발과 간단히 음용 할 수 있는 음료로서의 이용이 증대되고 있는 반면에 민약으로 또는 한방적으로 널리 알려지고 또 성인병 예방 및 약리 효과가 탁월한 차류 등에서는 아직 상기한 기술 내지 산업화의 어려움으로 기업에서 개발 내지 상품화 작업이 이루어지지 않고 있는 것이다.As mentioned above, in the case of fruit drinks, many technologies have been developed and their use as beverages that can be easily consumed, while teas and teas are widely known as herbal medicines and are excellent in preventing adult diseases and pharmacological effects. Due to the difficulty of the company, development or commercialization work is not carried out.
상술한 종래의 문제점을 감안한 본 발명의 목적은 주지된 차잎을 가공하여 음료수로 제조함을 목적으로 하고 있으면서 음용하기 용이하고 녹차엽에 의한 병리효과도 같이 얻을 수 있도록 한 특징의 녹차엽을 이용한 청량음료에 관한 것이다.The object of the present invention in view of the above-mentioned conventional problems is to produce a beverage by processing well-known tea leaves, while being easy to drink, and the pathological effect of the green tea leaves are also refreshing using the green tea leaves It's about drinks.
상술한 목적을 달성하기 위하여 본 발명은 정선된 어린차엽을 저온상태에서 차를 우려 내되 차 특유의 쓴맛, 떫은맛, 카테킨, 카페인 등의 용출을 적게 응출되도록 하고 차의 감칠맛을 내는 아미노산과 비타민을 잘 우러나도록 함과 함께 차 특유의 향을 살리도록 하여 우수한 녹차음료를 제공하기 위한 것이다.In order to achieve the above-mentioned object, the present invention makes tea of selected young tea leaves at low temperature, but less elution of bitterness, astringent taste, catechin, caffeine, etc. of tea, and amino acids and vitamins that make tea rich. It is to provide excellent green tea drinks by making the tea unique and aroma.
이하 본 발명의 실시예를 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in detail.
어린 녹차엽을 청결히 함과 같이 이물질을 분리하는 정선과정을 거친 녹차엽을 상온에서 1차 건조시킨다. 상기 어린녹차입은 차맛이 좋은 관계로 어린녹차엽을 이용하고 있으나 어린엽이 아닐 경우에도 본 발명의 실시가 가능함은 물론이다.As the young green tea leaves are cleaned, the dried green tea leaves are first dried at room temperature. The young green tea is used for young green tea leaves because the tea taste is good, but of course the implementation of the present invention is possible even if the young leaves.
상기 상온에서 1차 건조된 정선건엽을 5-10kg씩을 분리하여 이중의 철판재로 형성된 가열로에 넣고 가열로에 의해 회전교반시키되, 가열로의 회전속도가 약 10-30rpm으로 회전교반되고 그 가열온도는 120-200℃로 하여 약 5-20분간 볶음하는 1차 볶음을 한다5-10kg each of the primary dried leaves, dried at room temperature, were put in a heating furnace formed of a double iron plate and stirred by rotation with a heating furnace, and the rotation speed of the heating furnace was rotated and stirred at about 10-30 rpm and the heating thereof. The temperature is 120-200 ℃ and the first stir fry for about 5-20 minutes
상기 1차 볶음 녹차건엽을 약 40℃ 이하에서 급냉각하여 건엽을 얻는 제 1공정에 의하여 고순도의 건엽을 얻는다.The first roasted green tea leaves are rapidly cooled at about 40 ° C. or lower to obtain dried leaves of high purity by the first step of obtaining dried leaves.
상기 고순도의 건엽을 분쇄기에 의하여 0.1-5m 크기로 분쇄시킨 약 3.7kg 건엽분말을 30-50rpm으로 회전하는 가열교반기에 의하여 80-150℃의 열로 약 3-10분간 2볶음한 후 다시 냉각시키는 제 2공정으로 건엽분말을 얻는다.A second step of quenching about 3.7 kg dried leaf powder, which has been pulverized to 0.1-5 m in size by means of a pulverizer, and then roasting it for about 3-10 minutes with a heating stirrer rotating at 30-50 rpm for about 3 to 10 minutes. Obtain dry leaf powder in two steps.
상기에서 얻어진 고순도의 녹차건엽 분말을 30-65℃의 물에 약 5-20분간 침지시켜 녹차 특유의 향과 맛을 추출하는 제 3공정에 의해 추출 액을 얻는다.The high-purity green tea powder obtained above is immersed in water at 30-65 ° C. for about 5-20 minutes to obtain an extract by a third step of extracting the flavor and taste peculiar to green tea.
이때에 음료의 형태에 따라 물과의 혼합비율을 50-200:1로 조절하여 녹차 액을 증감 할 수 있다.At this time, depending on the form of the beverage by adjusting the mixing ratio of water to 50-200: 1 can increase and decrease the green tea solution.
즉, 차향이 진하기를 원하는 음료에서는 녹차건엽분말의 량을 증감함에 따라 녹차의 향이나 맛의 진하기가 결정되는 것이다.That is, in a beverage that wants to have a strong aroma, the aroma or taste of green tea is determined by increasing or decreasing the amount of green tea dry powder.
상기에서 얻어진 추출액을 약 50℃이하로 냉각한 상태에서 장시간 방치시킴으로서 카페인과 탄닌결합 물질을 침전시키고 상기 탄닌결합 물질이 침전된 원액을 분리하여 원액을 0.01-5㎛의 여과기에 의해 여과하여 이물질을 제거함과 같이 녹차 맛과 향 및 색소가 유지되도록 하는 여과공정의 제 4공정으로 녹차건엽 추출액을 얻는다.The extract obtained above is allowed to stand for a long time in a state of cooling below about 50 ° C. to precipitate caffeine and tannin binding material, and to separate the stock solution in which the tannin binding material is precipitated, and to filter the stock solution with a filter of 0.01-5 μm. Green tea dried leaves extract is obtained by the fourth step of the filtration process such that the green tea taste, aroma and pigment are maintained as it is removed.
상기 추출액이 환경 및 온도변화에 적응하도록 비타민-C와 구연산 및 사과산 등을 첨가시켜 PH2.5-4.5 이하로 유지시킴으로서 가열에 의한 색소의 변질의 변질을 방지하도록 한 후 이를 다시 환원시키기 위하여 탄산수소나트륨 0.005-0.05% 첨가하여 PH507로 복원시키는 제5공정에 의한 녹차음료를 얻게되는 것이다.By adding vitamin-C, citric acid and malic acid to keep the pH below 2.5-4.5 to adapt to changes in the environment and temperature, the extract is prevented from deterioration of the pigment due to heating and then reduced again. Add 0.005-0.05% sodium to obtain a green tea drink according to the fifth step of restoring to PH507.
상기 탄산수소나트륨이나 비타민, 또는 구연산의 첨가로 어린이가 음용하기가 용이할 뿐만 아니라 시원하고 상큼한 독특한 맛을 가지게 된다.The addition of sodium bicarbonate, vitamins, or citric acid is not only easy for children to drink, but also has a unique taste that is cool and fresh.
이때 약간의 꿀을 첨가하여 단맛을 증가시킬 수 있음은 물론이다.At this time, you can increase the sweetness of course by adding a little honey.
그리고 이러한 원액을 상품화 하기 위하여 상기 공정으로 형성된 원액을 약 80-121℃로 3-30초간 고온 살균과정을 거친 후 용기에 충진과 밀봉함으로서 포장음료를 제공하게 되는 것이다. 이때에 밀봉음료를 장기간의 보존을 위하여 약 110-130℃의 열에 의하여 4-20분간 멸균하고 냉각수로 냉각하는 공정으로 이루어지는 녹차건엽을 원료로 하는 청량음료의 제조방법이다.In order to commercialize such a stock solution, the stock solution formed by the above process is subjected to high temperature sterilization at about 80-121 ° C. for 3-30 seconds and then packed and sealed in a container to provide a beverage. At this time, the sealed beverage is sterilized for 4-20 minutes by heat of about 110-130 ℃ for long-term preservation, and is a method for producing a soft drink of green tea dried leaves made of a cooling process with cooling water.
상기 용기는 캔과 병으로 구분되고 또는 비닐백 등을 이용함은 물론이다.The container is divided into cans and bottles, or of course, using a plastic bag.
이상에 의해 제조된 녹차음료는 음용 하기 극히 편안하고 녹차엽에서 발휘되는 민약적 약리 효과를 함께 얻을 수 있어서 상품적 가치가 높을 뿐만 아니라 녹차 특유의 맛과 향으로 한국 특유의 특산차 음료로서 효과적인 상품을 제공할 수 있는 것이다.The green tea beverage produced by the above is extremely comfortable to drink and obtains the medicinal pharmacological effect exerted in the green tea leaves, so that the product value is not only high but it is effective as a special tea drink unique to Korea with the unique taste and aroma of green tea. It can provide.
본 발명은 민약으로 또는 한방적으로 알려지고 또 성인병 예방 및 약리효과가 탁월한 차엽을 이용하여 음용하기 용이하도록 음료수를 제공하려는 기술에 관한 것으로서 특히 녹차엽을 이용함으로서 현대인의 성인병 예방효과와 함께 국산음료를 상품화 함으로서 경쟁력을 높일 수 있는 발명이다The present invention relates to a technique for providing a beverage so that it is easy to drink by using tea leaves known as herbal medicine or excellent in preventing adult diseases and pharmacological effects, and in particular, by using green tea leaves, domestic beverages with the effect of preventing adult diseases of modern people It is an invention that can increase the competitiveness by commercializing
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| KR101243156B1 (en) * | 2006-08-11 | 2013-03-13 | (주)아모레퍼시픽 | Blended and heavy roasted green tea with excellentpreference and manufacturing method thereof |
| KR101315323B1 (en) * | 2006-08-11 | 2013-10-07 | (주)아모레퍼시픽 | Method for preparing the heavy roasted green tea with excellent |
| KR102430762B1 (en) * | 2021-08-30 | 2022-08-10 | 주식회사 스위트컵 | Liquid Green Tea And Its Manufacturing Method |
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| KR20160069439A (en) | 2014-12-08 | 2016-06-16 | 주충권 | How to make stevia green tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101243156B1 (en) * | 2006-08-11 | 2013-03-13 | (주)아모레퍼시픽 | Blended and heavy roasted green tea with excellentpreference and manufacturing method thereof |
| KR101315323B1 (en) * | 2006-08-11 | 2013-10-07 | (주)아모레퍼시픽 | Method for preparing the heavy roasted green tea with excellent |
| KR102430762B1 (en) * | 2021-08-30 | 2022-08-10 | 주식회사 스위트컵 | Liquid Green Tea And Its Manufacturing Method |
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