KR20020073022A - Candy containing green tea crushed powder and preparing method thereof - Google Patents

Abstract

PURPOSE: Provided are a candy containing green tea crushed powder and its preparing method, therefore prepared candy contains abundant active ingredients of green tea and taste and flavor peculiar to green tea. CONSTITUTION: The candy containing green tea crushed powder characteristically consists of 0.1-8 wt.5 of green tea crushed powder, 72-95 wt.% of saccharide selected from the group consisting of maltose, sugar, lactose, maltodextrin and fructose, and 5-20 wt.5 of purified water.

Description

Candy containing green tea powder and its manufacturing method {CANDY CONTAINING GREEN TEA CRUSHED POWDER AND PREPARING METHOD THEREOF}

The present invention relates to a green tea powder-containing candy and a method for producing the same, and more particularly, to a candy having a flavor of green tea and a method for producing the same, which contains a large amount of the active ingredient of green tea and is vividly vivid.

In general, green tea is obtained by heat-drying young leaves of the Camellia sinnensis , which belongs to the tea tree family, which grows under special climatic conditions in Korea, Japan, China, India, Sri Lanka, Indonesia, and Caucasus.

The origin of this green tea originated in ancient China about 4600 years ago. At the beginning, fresh leaves were boiled and drunk, but afterwards, rudimentary processing methods that dried using natural daylight and wind appeared to facilitate storage and storage. Afterwards, the Jeddah method appeared, which repeats the operations of grinding, drying and non-steaming with steam as it is today. Depending on the type of green tea leaf used, the first leaf tea that can only be sprouted in April can be drunk, and the first leaf tea (seedak), which uses only the leachate, and the second leaf tea (medium) and the third leaf It is classified as three leaf tea. According to today's Jeddah method, several tannins that have a bitter taste are inactivated and horse oil is extracted.

In general, tea can be roughly divided into non-fermented teas to which green tea such as leaf tea and matcha tea belongs, semi-fermented tea such as oolong tea, strong fermented tea such as black tea, and post-fermented tea such as roasted green tea.

The main components of green tea are catechins, polyphenols, powerful natural antioxidants, and others including caffeine, vitamin C, vitamin B complex, gamma-aminobutyric acid (GABA), flavonoids, polysaccharides, fluorine compounds, vitamin E and threonine. do.

In fermented tea, the above-mentioned polyphenols, catechine, are oxidized and decomposed to free amino acids by the browning reaction by enzymes, and then they are changed into various volatile carbonyl compounds constituting the aroma of tea. During the steaming process, the enzymes contained in green tea are inactivated, so this browning phenomenon does not appear well.

Catechin, the main ingredient of green tea, inhibits amylase activity by 87%, lowers blood sugar level, lowers blood cholesterol level, lowers blood pressure, and shows strong antibiotic action against E. coli O-157. In addition to being reported to have an inhibitory activity, it is also reported to have caries prevention and bad breath removal. Epigallocatechin-3-gallate (EGCG), among the aforementioned catecins, kills cancer cells in skin tissue, prostate tissue, and lymphatic system extracted from humans and mice without damaging normal cells. It is reported to be 100 times C and 25 times vitamin E.

It is known that green tea contains caffeine, which exhibits an awakening effect, and the content of one cup of green tea is about one tenth of the amount of coffee.

In addition, green tea contains high amounts of natural antioxidants, vitamin C and vitamin E, and gamma-amino butyric acid (GABA) has been shown to lower blood pressure, and flavonoids and various fluorine compounds are known to have bad breath and strengthen blood vessel walls. have.

Therefore, if the natural green tea leaf powder containing abundantly effective catechins, especially catechins, flavonoids and the like, which are known to have tooth decay prevention and bad breath elimination ability, can be contained in the candy with vivid natural green, It is expected to reduce the difficulty of dental care, tooth decay, or mouth infection caused by the common candy that contains a large amount of sugar, and also combines the unique flavor of green tea, sugar and green tea ingredients to make it very savory and light. It is expected to be able to produce a natural visual effect that is visually superior at the same time. Furthermore, when maltose or dextrin is used as the main ingredient of candy, blood glucose lowering and blood cholesterol level decrease due to the inhibitory effect of amylase activity (which is reported to inhibit the activity by 87%) of the catateine, the main ingredient of green tea, It can be expected to lower blood pressure, so it is not only suitable for adults, but also low in the fear of obesity, and is expected to have some arousal effects due to caffeine.

However, despite the expected effects as described above, tea leaf powder candy has not been proposed at all.

Sugar, the main raw material used in conventional candy making, has a melting point of about 184 ° C, and caramelization occurs when continuously heated at a higher temperature. Dehydration is performed at a temperature above 200 ° C. Carbonization occurs. Therefore, the solution is hydrolyzed (sugar) to form a sugar solution, which is then heated to syrup and poured into a mold in a state where it is cooled to some extent. However, in order for the pure sugar syrup to cool to room temperature and solidify to a certain form, the above-mentioned sugar syrup must be boiled at about 149 ° C to 150 ° C, for example, sugar syrup boiled at 113 ° C to 115 ° C is constant even if cooled to room temperature. It does not maintain form. Therefore, when the green tea leaf powder is heated with sugar and syrupized, the oxidative decomposition temperature by heat of polyphenols (especially catechins), which is the main component of green tea, is generally about 92 to 97 ° C., resulting in browning due to heat. This turns cloudy cloudy reddish brown, which makes it flavorless and visually undesirable.

According to a conventional closed experiment of the present inventors for producing green tea candy, a commercially available green tea was purchased and immersed in hot water at 90 to 100 ° C., and the green tea extract aqueous solution (green tea water) was added to sugar syrup to start the candy. However, since the color is turbid, reddish brown, it is not visually desirable, and due to such browning, the flavor did not meet expectations.

In addition, the green tea leaves were immersed in hot water at 90 to 100 ° C. and the green tea extract aqueous solution (green tea water) was added to sugar syrup to start candy, but the color was pale brown to reddened, which is not visually desirable. Of course, due to the grassy and astringent taste was difficult to eat (食餌).

Therefore, the first object of the present invention, the natural texture and color of the fresh green tea shredded powder without the browning phenomenon, while containing a large amount of the active ingredient of green tea is vividly vivid and has a good green tea flavor, so that the taste of green tea is lightly felt. To provide a green tea powder-containing candy that can be eaten while feeling.

The second object of the present invention is to gradually release the active ingredient of the green tea in the oral cavity, and it is possible to optimally express the physiological activity of the green tea without burdening the stomach due to the absorption of a large amount of water, especially catechines The present invention is to provide a green tea powder-containing candy as a health food that is continuously applied inside the oral cavity to prevent and treat tooth decay, eliminate bad breath, and suppress bacterial growth in the oral cavity.

A third object of the present invention is to provide a method for preparing green tea powder-containing candy according to the first and second objects described above.

According to one preferred aspect for achieving the first and second objects of the present invention, the green tea crushed powder is contained 0.1 to 8.0% by weight based on the total weight of the candy, the green tea crushed powder is gradually A candy containing green tea crushed powder distributed in green is provided.

According to one preferred aspect for achieving the third object of the present invention described above, the heated syrup of maltose and / or sugar is cooled to a temperature of 70 ° C. to 85 ° C. and then based on the total weight of the candy. Provided is a method for producing a green tea crushed powder-containing candy consisting of adding green tea crushed powder in an amount of 0.1 to 8.0 wt% and homogeneously mixing the same.

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

Green tea crushed powder-containing candy according to the present invention is 0.1 to 8.0% by weight, preferably 0.5 to 3.0% by weight, more preferably 1.0 to 2.5% by weight, sugars 72 to 95% by weight, Consisting of 5 to 20% by weight of purified water, the natural texture and color of green tea are clearly vivid on its surface.

If the content of the green tea powder is less than 0.1% by weight based on the total weight of the candy, there is a possibility that the expected flavor of the green tea powder and the unique green tea powder addition effect may be insufficient, and the texture and color may not be satisfactorily expressed. On the contrary, when the content exceeds 8.0% by weight, the color is good, but the texture, texture and sweetness may be rather inferior. However, the above-described content range is not strictly limited in the present invention.

As used herein, the term 'candy' is used as a meaning including all soft candy, medium candy, and hard candy, unless otherwise specified, and is a concept regardless of the names of tastes, health foods, and sweets. It must be understood.

The term 'green tea crushed powder' used in the present specification means that the first edible leaf of edible powder is prepared by green tea according to a conventional green tea manufacturing process so as to be ground by manual work so that a sense of rejection or texture is not felt during feeding. Rather, the size of each particle leads to a different flake shape.

Sugars that can be used in the green tea powder-containing candy of the present invention include, but are not limited to, glucose (glucose), sugar (sucrose), maltose (maltose), lactose (lactose), maltodextrin, fructose (fructose), or these Mixtures of at least two may be used, the content of which is 72 to 95% by weight of the total weight of the candy. Most preferred of the above-mentioned sugars are maltose, or a mixed sugar of maltose and at least one other sugar. Typical maltose is made from malt, but corn syrup or soy syrup may be used. The glucose equivalent of these syrups (dextrose equivalant: DE) is any one of 30 to 37 low decomposition syrup, 38 to 49 normal decomposition syrup, 50 to 57 medium decomposition syrup, 58 or more high decomposition syrup It is possible, and typically the glucose equivalent is 28-62.

However, candy that targets middle-aged people who don't like sweetness and who are concerned about obesity has D.E. It is preferable to use a low resolution syrup of about 28 to 35, since the conversion to glucose is low due to amylase inhibitory activity (87% inhibition) by components such as catechine contained in green tea. However, D.E. It is preferable to use a mixture of low or medium decomposition syrup and sugar of about 45 to 52.

However, in the case of using a high decomposition type or a medium decomposition syrup having a glucose equivalent of 53 or more, it is easy to carry out a caramelization reaction of glucose as a reducing sugar, so it is necessary to be careful not to cause such a reaction when preparing a candy.

The green tea powder-containing candy according to the present invention may be added to the tastes of children by arbitrarily adding the following ingredients as necessary, but most preferably, only the green tea powder and sugars, especially maltose, which do not contain any of these ingredients It is a candy that can be tasted without any added taste.

Optionally, 10% by weight to 15% by weight of fruit puree or fruit concentrate such as apples, pears, bananas or strawberries may be added to make it suitable for children's taste. Other optional trace ingredients that may be added include 0.01% to 0.1% by weight of volatile strawberry, apple, banana, watermelon, orange, grape or vanilla flavors that are known in the art, and / Or 0.2% to 0.4% by weight of emulsifier, and / or 0.1% to 0.3% by weight of sodium citrate as acidulant, and / or 3% to 6% by weight of refined common oil, and / or 1% by weight of pectin as gelling agent 4 weight% etc. are mentioned.

Hereinafter, a manufacturing method of the green tea powder-containing candy composition according to the present invention will be described.

5 to 30% by weight of maltose alone or mixed sugars of maltose and glucose, sugar, lactose, maltodextrin or fructose, optionally at least one sugar selected from an appropriate amount, preferably the total weight of candy. It is preferred in the present invention to first perform a dry mixing step of thoroughly mixing 0.1 to 8% by weight of powder. If necessary, a granulation step may be performed to granulate using a granulator. In this state, it may be sealed packaging or vacuum packaging after drying.

Subsequently, gradually adding a small amount of at least one of glucose, sugar, maltose, lactose, maltodextrin, or fructose to 20-30% by weight of the refined blended water, and finally add the sugar added in the dry mixing step. And a syruping step of dissolving the sugars by heating up to 72 to 95% by weight.

At this time, if necessary, 0.2% to 0.4% by weight of the non-volatile components emulsifier, and / or 0.1% to 0.3% by weight of sodium citrate as acidulant, and / or 3% to 6% by weight of refined common oil, and / or The syruping step may be performed by mixing together 1 wt% to 4 wt% of pectin as a gelling agent.

In the present invention, the dry mixing step is not essential, and all the sugars may be added in the syruping step. In this case, the total amount of green tea powder may be added all at once after the temperature of the syrup is reduced to 60 to 70 ° C. Which is not limiting and optional in the present invention.

After the syruping step is completed, the temperature is reduced to 60 to 70 ° C., and a blending step of adding a mixture of green tea powder and sugar prepared in the dry mixing step and stirring gently is performed for 10 to 30 minutes. The blending amount of the green tea extract is in the range of 0.1% by weight to 8% by weight based on the total weight of the candy, and the sum of the content of sugars in the dry mixture of sugars and the amount of sugars added in the syruping step is 72% by weight of the total composition. To 95 wt%.

Preferably, 20 to 80% of the green tea powder is used in the dry mixing step described above, and the remaining 80 to 20% is added just before the forming step after the concentration step described later and not mixed completely uniformly (somewhat non-uniformly). By molding in agglomerated and flocculated state, finely dispersed green tea particles and somewhat aggregated green tea particles are distributed together to impart a more natural and natural texture and color of green tea.

Then, if necessary, add 0.01% to 0.1% by weight of any one of the children's preferred volatile components strawberry, apple, banana, watermelon, orange, grape or vanilla and slowly sterilize the water content in the blend. This concentration step is carried out to finally bring 5-20% by weight.

Then, a molding step is performed in which the final composition liquid as described above is ejected from the hotter and molded into a candy shape in a molding machine maintained at a molding temperature of 10 to 25 ° C.

Optionally, when 10 wt% to 15 wt% of a raw material containing a large amount of water, such as fruit puree or fruit juice, is used in the syruping step, it is preferable to use about 10 to 20 wt% of purified water. It is preferable because a shortening can be achieved.

Hereinafter, the present invention will be described in more detail with reference to examples, but it should be understood that the present invention is only intended to assist the understanding of the present invention and is not intended to limit the present invention.

(Example)

Example 1

First water leaf green tea powder (mountain green tea food product, brand name 'Baby leaf green tea') 1g and D.E. Twenty grams of 32 low degradation syrups were dry mixed and granulated using a granulator.

Apart from the above, 65 g of the same malt as described above was added to 25 g of the tablet blended water, and the mixture was stirred and mixed at a blending temperature of 80 ° C. to make syrup. The temperature was then reduced to 65 ° C., and the mixture of granulated green tea powder and sugar was added to the above syrup solution and mixed homogeneously by stirring gently for 15 minutes.

Subsequently, 1.5 g of a separate first leaf green tea powder is sprayed and roughly stirred, while boiled at the above temperature to evaporate and concentrate the water so that the water content in the final blend is finally maintained at 12.5%. Was blown out of the hotter to form a spherical green tea powder-containing candy having a weight of 2 g and a diameter of 1.2 cm in a molding machine maintained at a molding temperature of 15 ° C.

In addition to the above-mentioned additives, no perfume, puree, acidulant, emulsifier, acidulant, oil or fat was added at all.

Molded candy combines agglomerated green tea powder with finely distributed green tea powder to give a natural and unique texture and color.

Example 2

D.E. 80 g and 32 g of maltodextrins per 32 low-degradable maltose were added to 30 g of purified water without any granulation process and added in small portions under heating and stirring to syrup. Subsequently, after the temperature was lowered to 65 ° C., 2.0 g of the first water green tea powder (manufactured by the green tea food product, trade name 'Baby leaf green tea') was added to the syrup solution, and stirred gently for 15 minutes to homogeneously mix.

Subsequently, the mixture was boiled at the above-mentioned temperature to evaporate and concentrate the water so that the moisture content in the final compound solution was maintained at 12.5%. Then, the final compound solution was ejected from the hotter and weighed 2 g in a molding machine maintained at a molding temperature of 15 ° C. And a green tea-containing candy having a spherical shape of 1.2 cm in diameter.

In addition to the above-mentioned additives, no perfume, puree, acidulant, emulsifier, acidulant, oil or fat was added at all.

Molded candy exhibited the unique texture and color of green tea with finely distributed green tea powder.

Example 3

D.E. A tea powder-containing candy was prepared in the same manner as in Example 1, except that 50 intermediate syrup was used.

Example 4

D.E. A tea powder-containing candy was prepared in the same manner as in Example 2, except that 50 intermediate decomposition syrup was used.

Example 5

D.E. Candy was prepared in the same manner as in Example 2, except that 30 g of the low resolution syrup 32, 5 g maltodextrin, and 50 g white sugar were used.

Comparative Example 1

D.E. 5 g and 50 g of white sugar were used per 50 degradable malt, and the same procedure as in Example 2 was conducted except that no green tea powder was used.

Comparative Example 2

2.5 g of soybean leaf green tea (product of mountain green tea food) was added to 35 ml of 100 ° C. boiling water and soaked for 10 minutes with warming to maintain 100 ° C., then filtered to remove green tea, and then the green tea extract (green tea water) to 135 ° C. Heated to DE A green tea extract-containing candy was prepared in the same manner as in Example 2, except that 40 g of 32 low-dissolved malt, 40 g of sugar, and 5 g of maltodextrin were dissolved and syruped.

The color appeared turbid reddish brown due to browning phenomenon of polyphenols in green tea by heat.

Comparative Example 3

Cut green tea leaves (raw leaves not processed as green tea) of the first water leaf into small pieces with scissors, and add the slices to 35 ml of 100 ° C. boiling water and soak for 10 minutes while maintaining the temperature at 100 ° C. After removing silver, the fresh leaf extract was heated to 135 A candy containing green tea leaf extract was prepared in the same manner as in Comparative Example 2, except that 40 g of 32 low-degradable maltose, 40 g of sugar, and 5 g of maltodextrin were dissolved and syruped.

Similarly to Comparative Example 2, the color appeared turbid reddish brown due to the browning phenomenon of polyphenols in the green tea by heat, and the smell of grass fish was detected.

Sensory test example

Candies prepared in Examples 1 to 5 and Comparative Examples 1 to 3 were selected from 10 persons in their 20s to 60s (2 randomly selected persons for each age group: the testers are non-smokers). Panel test was used.

The sensory test items for the prepared candy and the results are shown in Table 1 below, and when 8 people were judged to be good, ◎, 6 judged to be good ○, 4 judged to be good △, When it judged that two people or less were favorable, it marked with x.

Table 1 (Sensory test results for flavor): Item color Texture incense Savory taste Sweetness Holistic flavor Example 1 ◎ ◎ ◎ ◎ △ ◎ Example 2 O O ◎ ◎ △ ◎ Example 3 ◎ ◎ ◎ ◎ O ◎ Example 4 O O ◎ ◎ O ◎ Example 5 O O ◎ O ◎ O Comparative Example 1 △ △ △ X ◎ △ Comparative Example 2 X X O O ◎ △ Comparative Example 3 X X X (full fishy) X Astringent X

As a result of the sensory test, the color and texture were the best in the case of Examples 1 and 3 according to the present invention, which was first homogeneously blended with green tea powder, and then re-added immediately before molding to make the green tea powder of natural green tea powder. It is believed that this is due to the development of the visual effect that seems to have been added. In Comparative Examples 1 and 3, it was thought that the green tea powder exhibited a cloudy reddish brown, which was browned by heat. The flavor and savory taste of the green tea powder added all showed a good effect, especially in the sample without the added sugar was proved to be particularly good, in the case of Comparative Example 3 using the green tea leaf extract was very strong grassy smell It turned out to be rejected. The sweet taste was found to be generally low in Examples 1 to 4 without adding sugar, but Examples 1 and 3 using low-degraded maltose were considered to be particularly suitable for the elderly because the sweetness was weak and the flavor was strong. . The overall flavor was evaluated as good for all of Examples 1 to 4 of the present invention without added sugar, especially for Examples 1 to 3, which was very well received by the panel 10 power source, which was very encouraging.

Browning Test Example

The prototypes of Examples 1 to 5 of the present invention were observed in a vinyl-packed state under poor storage conditions in which sunlight at 20 ° C. and 60% relative humidity could be directly irradiated, and browning of the green tea powder was visually evaluated. The results are shown in Table 2 below.

<evaluation>

◎: Browning phenomenon is not found at all and maintains natural green tea color

O: It is difficult to recognize browning, but there is a suspected part locally

(Triangle | delta): It discolors brown partially by a slight browning phenomenon.

X: Browning or redness as a whole browning phenomenon

Right after manufacturing 1 week later 15 days later 1 month later 2 months later 3 months later Example 1 ◎ ◎ ◎ ◎ ◎ ◎ Example 2 ◎ ◎ ◎ ◎ ◎ ◎ Example 3 ◎ ◎ ◎ ◎ ◎ ◎ Example 4 ◎ ◎ ◎ ◎ ◎ ◎ Example 5 ◎ ◎ ◎ ◎ ◎ O

From the results of Table 1 above, even after 3 months of the green tea powder-containing candy of Examples 1 to 4 according to the present invention showed a good appearance that no browning phenomenon was found at all, which is the green tea addition conditions and subsequent processes It is believed that the polyphenol component in the green tea is avoided heat treatment above 90 ℃ which can be oxidatively decomposed by heat.

As described above, the green tea powder-containing candy according to the present invention has a good green tea flavor, which contains a large amount of the active ingredient of green tea, but the natural texture and color of the fresh green tea shredded powder are vividly clear without browning. As the ingredients are gradually released in the oral cavity, when drinking a large amount of green tea, it is possible to optimally express the physiological activity of green tea without worrying about the burden on the stomach due to the absorption of a large amount of water, and especially catechines. It is an invention that can be applied continuously in the oral cavity to prevent and treat tooth decay, to remove bad breath, and to suppress bacterial growth in the oral cavity.

Claims (8)

0.1 wt% to 8 wt% green tea crushed powder; 72 to 95 weight percent of at least one sugar selected from the group consisting of maltose, sugar, lactose, maltodextrin and fructose; And Composed of 5 to 20% by weight of purified water Candy containing green tea powder. The candy of claim 1, wherein the sugar comprises maltose and maltodextrin, wherein the green tea powder uniformly dispersed throughout the candy and the locally agglomerated green tea powder are mixed. The method according to claim 1 or 2, wherein the maltose is a glucose equivalent (dextrose equivalant: D.E.) of D.E. 28-35 low resolution green tea powder containing candy. At least one sugar selected from the group consisting of maltose, sugar, lactose, maltodextrin and fructose is heated to syrup, and the syrup is cooled to a temperature of 70 ° C. to 85 ° C., followed by green tea crushing based on the total weight of the candy. A method for producing a green tea powder-containing candy, which comprises forming 0.1 to 8.0% by weight of powder, mixing homogeneously, and then molding. Method for preparing a green tea powder-containing candy consisting of the following steps: (A) Dry mixing in which at least one sugar selected from the group consisting of maltose, glucose, sugar, lactose, maltodextrin and fructose is thoroughly mixed with 5 to 30% by weight based on the total weight of the candy and 0.1 to 8% by weight of green tea powder. step; (B) a syruping step of dissolving the sugar by gradually adding a small amount of the above-mentioned sugar while heating and stirring 20-30% by weight of the tablet blended water so that the final content of the sugar reaches 72-95% by weight of the total weight of the candy; (C) after completion of the syruping step, the temperature of the syrup is reduced to 60 ~ 70 ℃, adding a mixture of green tea powder and sugar prepared in the dry mixing step described above and stirred gently; And (D) a candy molding step of molding the compound of step (C) into a candy in a molding machine. A method for producing a tea powder-containing candy according to claim 5, further comprising a granulation step (A1) of granulating the mixture of sugar and green tea powder prepared in the dry mixing step (A). The dry mixing step (A) described above, wherein 20 to 80% of the total green tea powder is uniformly mixed, and the remaining 80 to 20% is added immediately before the candy forming step (D) and is uneven. Method for producing a green tea powder-containing candy to be molded in a cohesive state. 6. The method for producing a green tea powder-containing candy according to claim 4 or 5, wherein the sugar is maltose alone or a mixed sugar of maltose and sugar or maltodextrin.