KR20000066202A - Manufacturing method for green tea-milk - Google Patents
Manufacturing method for green tea-milk Download PDFInfo
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- KR20000066202A KR20000066202A KR1019990013139A KR19990013139A KR20000066202A KR 20000066202 A KR20000066202 A KR 20000066202A KR 1019990013139 A KR1019990013139 A KR 1019990013139A KR 19990013139 A KR19990013139 A KR 19990013139A KR 20000066202 A KR20000066202 A KR 20000066202A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- milk
- manufacturing
- powder
- taste
- Prior art date
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- 239000008267 milk Substances 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 65
- 235000009569 green tea Nutrition 0.000 claims abstract description 63
- 235000013336 milk Nutrition 0.000 claims abstract description 44
- 210000004080 milk Anatomy 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 3
- 239000004310 lactic acid Substances 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 235000015140 cultured milk Nutrition 0.000 claims description 2
- 235000020121 low-fat milk Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 229930091371 Fructose Natural products 0.000 abstract description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 3
- 239000005715 Fructose Substances 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 2
- 108010011485 Aspartame Proteins 0.000 abstract description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 2
- 239000000605 aspartame Substances 0.000 abstract description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 abstract description 2
- 229960003438 aspartame Drugs 0.000 abstract description 2
- 235000010357 aspartame Nutrition 0.000 abstract description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000012907 honey Nutrition 0.000 abstract description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 10
- 230000035622 drinking Effects 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 230000000711 cancerogenic effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B2/00—Friction-grip releasable fastenings
- F16B2/02—Clamps, i.e. with gripping action effected by positive means other than the inherent resistance to deformation of the material of the fastening
- F16B2/06—Clamps, i.e. with gripping action effected by positive means other than the inherent resistance to deformation of the material of the fastening external, i.e. with contracting action
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B21/00—Means for preventing relative axial movement of a pin, spigot, shaft or the like and a member surrounding it; Stud-and-socket releasable fastenings
- F16B21/06—Releasable fastening devices with snap-action
- F16B21/08—Releasable fastening devices with snap-action in which the stud, pin, or spigot has a resilient part
- F16B21/086—Releasable fastening devices with snap-action in which the stud, pin, or spigot has a resilient part the shank of the stud, pin or spigot having elevations, ribs, fins or prongs intended for deformation or tilting predominantly in a direction perpendicular to the direction of insertion
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16B—DEVICES FOR FASTENING OR SECURING CONSTRUCTIONAL ELEMENTS OR MACHINE PARTS TOGETHER, e.g. NAILS, BOLTS, CIRCLIPS, CLAMPS, CLIPS OR WEDGES; JOINTS OR JOINTING
- F16B7/00—Connections of rods or tubes, e.g. of non-circular section, mutually, including resilient connections
- F16B7/04—Clamping or clipping connections
- F16B7/0433—Clamping or clipping connections for rods or tubes being in parallel relationship
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16L—PIPES; JOINTS OR FITTINGS FOR PIPES; SUPPORTS FOR PIPES, CABLES OR PROTECTIVE TUBING; MEANS FOR THERMAL INSULATION IN GENERAL
- F16L3/00—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets
- F16L3/08—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets substantially surrounding the pipe, cable or protective tubing
- F16L3/10—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets substantially surrounding the pipe, cable or protective tubing divided, i.e. with two or more members engaging the pipe, cable or protective tubing
- F16L3/1008—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets substantially surrounding the pipe, cable or protective tubing divided, i.e. with two or more members engaging the pipe, cable or protective tubing with two members engaging the pipe, cable or tubing, both being made of thin band material completely surrounding the pipe
- F16L3/1025—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets substantially surrounding the pipe, cable or protective tubing divided, i.e. with two or more members engaging the pipe, cable or protective tubing with two members engaging the pipe, cable or tubing, both being made of thin band material completely surrounding the pipe the members being joined by quick acting means
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F16—ENGINEERING ELEMENTS AND UNITS; GENERAL MEASURES FOR PRODUCING AND MAINTAINING EFFECTIVE FUNCTIONING OF MACHINES OR INSTALLATIONS; THERMAL INSULATION IN GENERAL
- F16L—PIPES; JOINTS OR FITTINGS FOR PIPES; SUPPORTS FOR PIPES, CABLES OR PROTECTIVE TUBING; MEANS FOR THERMAL INSULATION IN GENERAL
- F16L3/00—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets
- F16L3/22—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets specially adapted for supporting a number of parallel pipes at intervals
- F16L3/222—Supports for pipes, cables or protective tubing, e.g. hangers, holders, clamps, cleats, clips, brackets specially adapted for supporting a number of parallel pipes at intervals having single supports directly connected together
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- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
Description
본 발명은 녹차우유의 제조방법에 관한 것으로, 특히 인체에 좋은 효능을 갖는 녹차를 일정비율로 혼합하여 영양분이 풍부하면서 건강에도 좋은 효과를 갖는 녹차우유를 제조하는 방법에 관한 것이다.The present invention relates to a method of manufacturing green tea milk, and more particularly, to a method of manufacturing green tea milk having a good effect on health while rich in nutrients by mixing green tea having a good effect on the human body in a certain ratio.
일반적으로 녹차는 동백나무과의 카멜리아 시넨시스의 싹이나 잎을 가열하기나 증기로 처리하여 제조한 것을 일컫는 것으로, 녹차는 오래전부터 기호음료로서 음용되어 왔고, 녹차에 함유된 폴리페놀류 성분은 발암성을 갖는 발암 물질의 불안정한 부분과 결합하여 발암 물질의 활성을 무력화시킴으로써 항암효과를 나타내는 것으로 추정되고 있고, 고혈압 및 동맥경화를 예방하는 한편, 알칼리성 체질 개선 효과가 있으며, 인슐린에 가까운 작용으로서 당뇨병 억제 효과 및 비만 방지 효과, 중금속 제거작용 및 담배의 니코틴 해독작용, 풍부한 비타민 C로 인한 피부미용 효과, 충치예방 및 구취 제거 효과 등을 갖는 것으로 알려짐에 따라 기호용으로 뿐만 아니라 보건용 음료로 그 이용도가 증가하고 있는 추세이다.In general, green tea refers to a product produced by heating or steaming camellia sinensis buds or leaves of Camellia family, and green tea has been used as a beverage for a long time. Polyphenols contained in green tea have carcinogenic properties. In combination with the unstable part of the carcinogen, which is believed to have an anticancer effect by disabling the activity of the carcinogen, it has been shown to prevent hypertension and arteriosclerosis, improve alkaline constitution, and act as a close insulin to inhibit diabetes. As it is known to have anti-obesity effect, heavy metal removal effect and nicotine detoxification effect of tobacco, skin beauty effect due to abundant vitamin C, prevention of tooth decay and bad breath removal effect, it is used not only for preference but also for health drink. The trend is.
이러한 녹차의 소비 증가 추세에 따라 녹차 음료가 개발되고 있는데 아직까지 녹차의 건강작용이나 기호음료를 목적으로 개발된 음료만 개발되고 음료의 영양성까지 고려한 제품은 개발되지 못한 실정이다.Green tea beverages are being developed according to the increasing consumption of green tea, but only the beverages developed for the purpose of green tea's health action or beverages have been developed, and the nutritional properties of the beverages have not been developed.
본 발명은 상기한 실정을 고려하여 우유에 녹차성분이 포함되어 기호용이나 건강용으로 음용될 수 있으면서 영양분이 풍부한 녹차우유를 제조하는 방법을 제공함에 그 목적이 있다.It is an object of the present invention to provide a method for preparing green tea milk rich in nutrients while containing green tea components in milk in consideration of the above-mentioned circumstances and being drinkable for preference or health.
상기한 목적을 달성하기 위한 본 발명은 정성된 건조 녹차옆을 분쇄하고, 우유 1리터에 대하여 분쇄된 녹차 분말 0.5~5g을 혼합 교반시킨 다음, 멸균시켜 제조하는 녹차우유 제조방법을 제공한다.The present invention for achieving the above object is to provide a method for producing green tea milk which is prepared by pulverizing the qualitative dry green tea side, 0.5 to 5 g of mixed green tea powder with respect to 1 liter of milk, followed by sterilization.
상기 우유로는 저지방우유가 바람직하고, 우유에 녹차 분말을 혼합할 때 감미료를 추가로 투입하여 맛의 변화를 꾀할 수도 있다. 그리고 상기 우유는 유산균 발효유인 것을 선택할 수도 있다.As the milk, low fat milk is preferable, and when the green tea powder is mixed with milk, a sweetener may be additionally added to change the taste. And the milk may be selected to be lactic acid bacteria fermented milk.
상기 감미료는 녹차의 떫은 맛을 줄이는 역할을 하는 것으로 과당이나, 포도당, 꿀, 맥아당, 이성화당,올리고당, 아스파탐, 스테비오사이드 등에서 선택하여 첨가할 수 있다.The sweetener serves to reduce the astringent taste of green tea can be selected from fructose, glucose, honey, maltose, isomerized sugar, oligosaccharides, aspartame, stevioside and the like.
이때 상기 멸균하는 방법으로 현재 우유의 멸균에 사용되는 저온살균법이나 고온살균법 또는 초고온살균법을 사용할 수 있으나, 63~65℃의 온도로 30분간 살균하는 저온살균법이 바람직하다.In this case, as the sterilization method, pasteurization, high temperature sterilization, or ultrahigh temperature sterilization, which are currently used for sterilization of milk, may be used, but pasteurization is preferably performed for 30 minutes at a temperature of 63 to 65 ° C.
이와 같이 제조된 녹차우유는 녹차가 갖는 여러 가지 건강보조효과에 우유에 포함된 다양한 영양소로 인해 영양과 건강증진효과를 갖게 된다.Green tea milk prepared as described above has nutritional and health-promoting effects due to various nutrients contained in milk to various health supplements that green tea has.
더욱이 혼합된 녹차분말이 우유에 혼합되어 있으므로 최종수요자에 전달될 때까지 녹차분말에 포함된 여러 가지 성분들이 우유에 녹아나와 우유중에 자연스럽게 존재하게 됨으로 인해 녹차가 갖는 건강증진효과가 최대한 발휘될 수 있게 된다.Furthermore, since the mixed green tea powder is mixed with milk, various ingredients contained in the green tea powder are melted in the milk until it is delivered to the final consumer, so that the green tea powder is naturally present in the milk so that the health promotion effect of the green tea can be exerted to the maximum. do.
이하, 본 발명의 구성 및 작용을 실시예를 통하여 상세하게 설명한다.Hereinafter, the configuration and operation of the present invention will be described in detail by examples.
실시예 1.Example 1.
정성된 건조 녹차를 분쇄기에 넣어 분쇄시켜 10메쉬이하의 크기를 갖는 녹차분말을 제조하고, 우유 1리터에 0.5g을 넣고 과당 적량을 넣은 후 교반한 다음 63~65℃의 온도로 30분간 멸균시켜 녹차우유를 제조하였다.The dried green tea was ground in a grinder to pulverize to produce a green tea powder having a size of 10 mesh or less, 0.5 g of 1 liter of milk was added to a fructose, and then stirred and sterilized for 30 minutes at a temperature of 63 to 65 ° C. Green tea milk was prepared.
실시예 2.Example 2.
상기 실시예 1의 녹차 분말을 1.5g을 넣은 것이외에는 상기 실시예 1과 동일하게 녹차우유를 제조하였다.Green tea milk was prepared in the same manner as in Example 1 except that 1.5 g of the green tea powder of Example 1 was added thereto.
실시예 3.Example 3.
상기 실시예 1의 녹차 분말을 2.5g을 넣은 것이외에는 상기 실시예 1과 동일하게 녹차우유를 제조하였다.Green tea milk was prepared in the same manner as in Example 1 except that 2.5 g of the green tea powder of Example 1 was added thereto.
실시예 4.Example 4.
상기 실시예 1의 녹차 분말을 4.5g을 넣은 것이외에는 상기 실시예 1과 동일하게 녹차우유를 제조하였다.Green tea milk was prepared in the same manner as in Example 1 except that 4.5g of the green tea powder of Example 1 was added thereto.
다음 실험예 1 내지 실험예 4에서 상기 실시예 1 내지 실시예 4에서 제조된 녹차우유를 다음과 같이 맛과, 혼합상태, 음용후 느낌을 건강한 성인 20명을 대상으로 실험하였다.In the following Experimental Example 1 to Experimental Example 4, the green tea milk prepared in Examples 1 to 4 was tested as follows, in taste, mixed state, and after drinking, for 20 healthy adults.
실험예 1. 맛에 대한 실험Experimental Example 1. Experiment on taste
성인 20명에 대하여 실험한 맛에 대한 실험 결과를 하기 표 1에 나타내었다. 과반수이상이 음용하기 불가능할 정도로 녹차의 떫은 맛이 강하다고 느끼거나 녹차맛이 느껴지지 않는다고 진술한 경우 ×, 과반수이상이 녹차맛과 향이 느껴져 음용할 만하다고 느낀 경우 ○로 표시하였다.Table 1 shows the results of experiments on the taste of 20 adults. If more than half of the tea felt that the green tea taste was strong or that it did not feel the taste of green tea, if more than half felt the green tea taste and aroma, it was indicated as ○.
실험예 2. 시각적 효과Experimental Example 2. Visual Effects
성인 20명에 대하여 투명한 컵에 녹차우유를 채운 뒤, 시각적으로 느껴지는 효과를 실험하여 그 결과를 하기 표 1에 나타내었다. 과반수 이상이 불쾌하다고 느낀 경우 ×, 과반수 이상이 느낌이 없다고 느낀 경우 △, 과반수 이상이 느낌상 거부감이 느껴지지 않는다고 진술한 경우 ○로 표시하였다.After filling the green tea milk in a transparent cup for 20 adults, the effect was visually tested and the results are shown in Table 1 below. When more than half felt unpleasant ×, more than half felt no feeling △, and more than half stated that they did not feel rejection on the basis of feeling ○.
실험예 3. 음용후 느낌에 대한 실험Experimental Example 3. Experiment on Feeling After Drinking
성인 20명에 대하여 상기 실시예 1 내지 4에 따라 제조된 녹차우유를 음용시킨 후 그 느낌에 대한 결과를 진술하게 하여 그 결과를 다음 표 1에 나타내었다. 이때 과반수 이상이 음용후 남은 녹차 분말에 대하여 거부감을 느낀 경우 ×, 과반수 이상이 음용후 남은 녹차 분말에 대하여 거부감이나 좋다는 느낌이 들지 않는다고 진술한 경우 △, 과반수 이상이 음용후 입안에 산뜻한 느낌이 나면서 녹차 분말에 대하여도 거부감이 느껴지지 않는다고 진술한 경우를 ○로 표시하였다.After drinking the green tea milk prepared according to Examples 1 to 4 with respect to 20 adults, the results for the feeling is stated and the results are shown in Table 1 below. At this time, if more than half felt rejection about the green tea powder remaining after drinking ×, if more than half stated that they did not feel rejection or good feeling about the remaining green tea powder after drinking △, more than half felt fresh in the mouth after drinking The case where it was stated that rejection was not felt also about green tea powder was shown by (circle).
실험예 4. 우유를 마시지 않는 사람에 대한 실험Experimental Example 4. Experiment for a person who does not drink milk
녹차는 마시지만 우유를 싫어하는 성인남자 20명을 대상으로 음용실험을 하여 맛과 음용후 느낌에 대하여 종합적으로 평가하게 하였다. 이때 과반수 이상이 거부감을 느낀 경우 ×, 과반수 이상이 거부감이나 좋다는 느낌이 들지 않는다고 진술한 경우 △, 과반수 이상이 거부감이 느껴지지 않는다고 진술한 경우를 ○로 표시하였다A total of 20 adult men who drink green tea but do not like milk are tested for their taste and feeling after drinking. At this time, if more than half felt rejected, △ said that more than half felt rejected or not good △, and more than half stated that they did not feel rejected.
상기한 표 1의 결과에 의하면 실시예 2~4의 경우 즉, 우유 1리터에 대하여 녹차분말 1.5~4.5g을 혼합한 경우 맛과, 시각적 느낌 및 음용후 느낌이 양호하다는 결과를 얻을 수 있었고, 녹차분말 0.5g이하가 혼합된 경우 시각적 느낌과 음용후 느낌은 부정적이지 않으나, 녹차의 맛이 거의 느껴지지 않아 녹차우유로서의 효과를 얻을 수 없음을 알 수 있었다.According to the results of Table 1, in the case of Examples 2 to 4, that is, when mixing 1.5 ~ 4.5g of green tea powder with respect to 1 liter of milk, it was possible to obtain a result that taste, visual feeling and after drinking were good. When less than 0.5g of green tea powder is mixed, the visual feeling and the post-drinking feeling are not negative, but the taste of green tea is hardly felt, and thus the effect as green tea milk could not be obtained.
그리고 실험예 4의 결과에서 보듯이 녹차는 마시지만 우유를 마시지 않는 사람도 녹차우유는 거부감없이 음용할 수 있음을 알 수 있었다.And as shown in the results of Experiment 4 it was found that even people who drink green tea but do not drink milk can drink green tea milk without any feeling of rejection.
상술한 바와 같이, 본 발명의 녹차우유 제조방법은 기호용이나 건강용으로 음용되던 녹차를 영양소가 풍부한 우유에 혼합시킴으로 인하여 기호용이나 건강용 및 영양보충용 음료로서의 효과를 갖는 녹차우유를 제공하는 것으로, 제한된 용도로만 음용되던 녹차의 사용분야를 넓힌 효과가 있다.As described above, the method for producing green tea milk according to the present invention is to provide green tea milk having an effect as a beverage for preference, health, and nutrition by mixing green tea, which has been used for preference or health, with milk rich in nutrients. In addition, it has the effect of broadening the field of use of green tea, which was only drink for a limited use.
Claims (3)
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| KR1019990013139A KR20000066202A (en) | 1999-04-14 | 1999-04-14 | Manufacturing method for green tea-milk |
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| KR1019990013139A KR20000066202A (en) | 1999-04-14 | 1999-04-14 | Manufacturing method for green tea-milk |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885150A (en) * | 2012-10-30 | 2013-01-23 | 徐燕 | Antifatigue milk tea and preparation method thereof |
| CN109997915A (en) * | 2019-05-17 | 2019-07-12 | 新希望乳业股份有限公司 | A kind of milk tea modulation cream and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS604336A (en) * | 1983-06-23 | 1985-01-10 | Yaesu Musen Co Ltd | Radio communication equipment |
| JPH06141771A (en) * | 1992-11-02 | 1994-05-24 | Taeko Ikuta | Readily absorbable calcium-enriched powdered green tea milk |
| JPH10179024A (en) * | 1996-12-20 | 1998-07-07 | Yahagi:Kk | Processed milk |
-
1999
- 1999-04-14 KR KR1019990013139A patent/KR20000066202A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS604336A (en) * | 1983-06-23 | 1985-01-10 | Yaesu Musen Co Ltd | Radio communication equipment |
| JPH06141771A (en) * | 1992-11-02 | 1994-05-24 | Taeko Ikuta | Readily absorbable calcium-enriched powdered green tea milk |
| JPH10179024A (en) * | 1996-12-20 | 1998-07-07 | Yahagi:Kk | Processed milk |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885150A (en) * | 2012-10-30 | 2013-01-23 | 徐燕 | Antifatigue milk tea and preparation method thereof |
| CN109997915A (en) * | 2019-05-17 | 2019-07-12 | 新希望乳业股份有限公司 | A kind of milk tea modulation cream and preparation method thereof |
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