KR20040099621A - Green Tea coated Sugar and Process for Preparing thereof - Google Patents

Abstract

PURPOSE: A method of making sugar coated with green tea by agitating green tea, sugar and a coating material while heating is provided, thereby maximizing visual appearance and maintaining the characteristic flavor of green tea, while reducing the astringent taste of green tea and sweetness of sugar. CONSTITUTION: About 10 to 20% by weight of green tea with a particle size of 150 to 800meshes, 70 to 80% by weight of sugar with a particle size of 20 to 30meshes and 5 to 10% by weight of a coating material are agitated for a predetermined period of time with an agitator while heating at 50 to 60deg.C to coat green tea on the surface of sugar. The coating material is medium chain triglyceride. For an example, 70% by weight of sugar with 20meshes is heated at 50deg.C, agitated with 20% by weight of medium chain triglyceride for 10min and then mixed with 10% by weight of green tea with 200meshes, following by heating for 10min.

Description

Green tea coated sugar and process for preparing it

The present invention relates to sugar coated with green tea and a method for manufacturing the same, and in particular, green tea coated sugar and a method for manufacturing the same, which have a high visual value while maintaining the original flavor and color of green tea by coating the green tea powder on sugar particles, etc. It is about.

In general, green tea is a favorite food that enjoys aroma and taste, but has various functional ingredients. Primary functions (nutrients) are vitamins A, C, E and minerals such as calcium, phosphorus and magnesium. Secondary functional ingredients (symbolic) are deanine, free amino acids (rich), and catechin (light). And flavor components such as caffeine (bitter), aromatic components such as alcohols, terpenes, carbonyl compounds, and esters, and chlorophyll, flavonol, deaflavin, cardinine, and oxide related to color. Controllability) includes components such as polyphenols (catechin, cadkin oxide, flavonol), caffeine, polysaccharides, vitamins (A, C, E), GABA, saponin, minerals and the like.

Among these tertiary functional ingredients, the most attention-raising ingredient as an antioxidant that prevents cancer, prevents food poisoning, and removes harmful oxygen, is the most contained among the tea leaves and has a savory taste. Catechin is found in some of the grape skins and persimmons in the plant. Particularly, the catechins are found in the green tea, especially in the green tea, such as pigallocatechinate (EGCg), epigallocatechin (EGC), epicatechingarate (Ecg), and epicatechin (EC). Kind is an ingredient that is uniquely contained only in tea leaves in nature.

Catechin, which is usually contained in tea, has a plurality of phenolic hydroxyl groups (-OH), so it is also called polyphenol. It is used for the prevention of oxidation, deodorization, prevention of tooth decay, diet, skin care, etc. It is widely used as a raw material for medicines.

This healthy green tea is a necessity of daily living in China and Japan, but the use of tea in Korea is still only a part. Therefore, as much as research on the functionality of the green tea needs a technology that can be easily used by anyone to increase the taste and commerciality of green tea.

However, no matter how good green tea is for your health, you can always eat it if you fit it, so green tea is a major factor in declining palatability, bitter taste, fishy taste.

On the other hand, when sugar is eaten in the case of sugar, when the sugar content of the fruit is not very high, sugar is added. In other words, the sweetness of the fruit is inseparably related to the flavor of the product. Falling sweetness of fruit not only reduces the sweetness, but also reduces the aroma of the product. Adding sugar at this time not only increases the sweetness but also increases the flavor of the product. However, sugar has a negative health perception and is reluctant to use. As for the sugar, Dr. Allan Forbes, a senior FDA investigator, reviewed a number of research reports from around the world and concluded that "sugar is not related to obesity, diabetes, high blood pressure, or heart disease." . Sugar is a type of carbohydrate, the most important energy source of our activity, and sugar is the only energy used in brain activity. Of course, eating too much can lead to nutritional imbalance and the accumulation of leftover sugar in the body, which can lead to obesity. However, because of the many negative stories, there is a difficulty that it is not easy to change the perception of sugar.

Accordingly, the present invention was developed in the light of the above points, the purpose of the study was developed, the purpose is to coat the green tea powder itself on the particles such as sugar to have a sweetness while maintaining the original aroma and color of the green tea intact In addition, to improve the visual value of green tea coated sugar and to provide a method of manufacturing the same.

Another object is to provide a green tea-coated sugar and a method of manufacturing the same by dipping into fruits or rice cakes or by topping to other products such as ice cream cakes.

In order to achieve the above object, the sugar coated with green tea of the present invention may be prepared by using a coating material as a medium on the surface of sugar having a particle size of 20 to 30 mesh in a heating atmosphere according to the invention of claim 1. It is characterized by coating green tea having a particle size of 800Mesh.

In addition, the coating material is a vegetable fat (Medium Chain Triglyceride) of saturated fatty acids, the coating material is characterized in that 10% by weight is added to 70 to 80% by weight sugar and 10 to 20% by weight of green tea.

In addition, the present invention, in order to achieve the above object, the production method of the sugar coated with green tea of the present invention is 70 to 80% by weight sugar having a particle size of 20 ~ 30Mesh in the pre-prepared stirrer related to the invention of claim 3 Injecting; Stirring the added sugar while applying heat of 50 to 60 ° C. in the stirrer; Injecting 5 ~ 10% by weight of the coating material into the inside of the stirrer to gradually coat the surface of the sugar being stirred together while stirring for a predetermined time; 10% by weight of green tea having a particle size of 150 ~ 800Mesh into the inside of the stirrer, characterized in that it comprises the step of coating the coating material as a medium on the surface of the sugar stirred with stirring for a predetermined time.

The coating raw material is characterized in that the vegetable fat (Medium Chain Triglyceride) consisting of saturated fatty acids having 8 to 10 carbon atoms that do not stick to the sugar because the moisture is less moisture and low viscosity because the sugar is less moisture. This coating material is liquid at room temperature, has low viscosity, and maintains liquidity and low viscosity even at 0 ° C. It is not only tasteless and colorless but also composed of saturated fatty acids, so it has excellent oxidative stability and shows 15 times more stability than soybean oil. MCTs are metabolized in the liver like carbohydrates, compared to normal fats in the intestines. It is also used as a good energy source because it has lower calories than normal fat.

Simply mixing green tea with sugar has a different particle size, which is not uniform and the color is not uniform. By the way, as shown in the present invention, when the sugar surface is coated with green tea, the form of sugar is not visible and the green color of the green tea can enhance the visual effect on the surface and can be recognized as a luxury product by the consumer. In addition, the product can be enhanced with a clean and luxurious appearance without flying powder.

In order to commercialize green tea on the surface of sugar, suitable facilities and manufacturing processes are required. As described above, the particle size of sugar is preferably about 30Mesh, and the particle size of green tea is preferably 150Mesh ~ 200 Mesh. For drinks, use green tea ground finely to 600-800Mesh to reduce sedimentation. Simply mixing green tea and sugar gives some coating, but many parts are uncoated and green tea powder is left, making it less commercially viable. Proper coating materials and equipment are needed to make products that are commercially viable. In general, chocolate or nuts coat sugar solution. Sugar is low in particles and easily hygroscopic. When moisture is absorbed, sugars stick together and become agglomerates, and the coating is not evenly coated and the commerciality is lost. Therefore, a coating raw material with low viscosity that is not absorbed by sugar is required. In addition, the coating temperature needs to be kept low since the drying temperature is high after coating to destroy useful components of green tea.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the green tea coated sugar according to the present invention and a method for producing the same.

Example 1

Into the prepared stirrer (coating machine) was added 80% by weight of sugar having a particle size of 30Mesh, and then the pre-injected sugar was stirred while applying 60 ° C heat to the inside of the stirrer. Subsequently, a coating material of 10 wt% saturated fatty acid (Medium Chain Triglyceride) was added to the inside of the stirrer to be slowly coated onto the surface of the sugar, which was stirred together for about 10 minutes. In addition, 10% by weight of green tea having a particle size of 150Mesh was added to the inside of the stirred stirrer, and the coated raw material was coated on the surface of the stirred sugar while stirring for about 10 minutes, thereby obtaining a finished product of the present invention. The test results of the product of the present invention thus obtained were as shown in the following experimental examples.

Example 2

Into the prepared stirrer (coating machine) was added 70% by weight of sugar having a particle size of 20Mesh, and then the pre-injected sugar was stirred while applying 50 ° C heat to the inside of the stirrer. Subsequently, a coating material of 20% by weight saturated fatty acid (Medium Chain Triglyceride) was added to the inside of the stirrer to be slowly coated on the surface of the stirred sugar while stirring for approximately 10 minutes. In addition, 10% by weight of green tea having a particle size of 200Mesh was added to the inside of the stirred stirrer, and the coated raw material was coated on the surface of the stirred sugar while stirring for about 10 minutes, thereby obtaining a finished product of the present invention. The test results of the product of the present invention thus obtained were as shown in the following experimental examples.

Experimental Example 1

In this experiment, the sensory test was performed on the above examples. The testers were randomly selected adult men and women, and the males were 10 women and 8 females. The average score was evaluated as 'the best (many)'. The score was rated as 4 points, with 1 point being the worst. As shown in Table 1 of the following Experimental Example, the control group coated directly without the addition of the coating material, the coating degree is lowered and the sensory test was also lowered due to less masking effect. In the case of water-containing coating raw materials, the sugar was absorbed by the moisture, agglomeration occurred. In addition, the coating state was good as a result of experiments by selecting a coating material with a low moisture content. In particular, the coating raw material (Medium chain triglyceride) used in the product of the present invention, the coating state is good, and there is no odor, and the taste of green tea is preserved, and the bitter taste of green tea is masked in harmony with the ingredients of fats and oils. It also has excellent stability, which can protect taste changes even in long-term preservation. On the other hand, polysorbate 60 (Polysorbate 60, trade name: Tween 60) and triacetin (Taceacetin) used as a control showed the bitter taste of green tea inferior in palatability.

Coating Coating state (adhesion) Lump Already, Offodor Sensory evaluation Control group (no addition) 2.2 5.2 4.0 3.7 Control group (polysorbate 60) 5.5 4.0 3.7 4.1 Control (soybean oil) 6.0 4.1 5.9 6.0 Control (triacetin) 5.6 4.2 4.2 3.8 MCT 6.1 4.0 6.1 6.5

* The average of 18 sensory assessors (10 males, 8 females)

Experimental Example 2

This experimental example was evaluated for the content of green tea used in the product, the evaluator and evaluation method was performed in the same manner as the experimental example. As can be seen from Table 2, when the content of green tea is less than 10%, the amount of green tea is small, so that the surface of sugar particles is exposed. When the content of green tea is more than 20%, a portion of the green tea is coated. The product remained powdered and degraded. When the content of green tea was over 15%, the whole sugar was coated and no difference was found between the products added with 20%. When the green tea content exceeded 20%, the masking effect of the astringent and fishy taste of green tea by sugar It was found that there is a concern that the preference falls.

Green tea content (% by weight) Exterior color Sensory evaluation 10 4.0 4.1 6.1 15 6.1 6.2 6.0 20 5.2 6.3 5.8

* Average of 18 sensory assessors (10 males, 8 females)

Experimental Example 3

This Experimental Example was evaluated for the content of the coating agent used in the product, the evaluator and evaluation method was carried out in the same manner as the Experimental Example. The coating raw material was added with a coating raw material so as to achieve a good coating. As shown in Table 3 below, the more coating material was used, the better the coating took place, but when the weight exceeded 10% by weight, the product began to wet. About 10% by weight was suitable.

Coating raw material (wt%) Coating state (adhesion) Lump Sensory evaluation 2 3.2 2.1 5.2 4 6.1 3.8 5.0 10 6.2 5.5 3.8

* The average of 18 sensory assessors (10 males, 8 females)

Experimental Example 4

In this experiment, fruit eating and sugar dipped in the sensory evaluation of the method of green tea-coated sugar, as shown in Table 4, in the strawberry, apples, pears, such as eaten with sugar taste Although it was better for the students, the final preferences were different for each cognitive individual due to the negative image of sugar. In the case of green tea sugar, the sweetness of the sugar and the astringent taste of the green tea were reduced by the harmony of the green tea and the sugar, which was slightly superior in taste and high in the final preference. The evaluator and evaluation method of this experimental example were also performed in the same manner as the above experimental example.

division Sugar content Lump Sensory evaluation Sugar 5.2 6.2 4.5 Green tea sugar 4.1 6.0 6.1 Control 3.2 4.2 4.0

* The average of 18 sensory assessors (10 males, 8 females)

As described above, according to the present invention by the method of coating the green tea on the surface of the sugar color and flavor nutritional ingredients of the green tea while maintaining the unique fishy and astringent taste of the green tea by sugar and coating raw materials Masking has the effect of increasing the palatability of green tea. In addition, green tea sugar can be eaten on fruit or sprinkled on various cakes such as ice cream or cakes, thereby expanding the utilization of green tea.

Claims (4)

A sugar coated with green tea having a particle size of 150 to 800Mesh using a coating material as a medium on the surface of sugar having a particle size of 20 to 30Mesh in a warm atmosphere. The method of claim 1, wherein the coating material is a vegetable fat (Medium Chain Triglyceride) of saturated fatty acids, the coating material is characterized in that 10% by weight is added to 70 to 80% by weight sugar and 10 to 20% by weight green tea Matcha green tea sugar. Adding 70 to 80% by weight of sugar having a particle size of 20 to 30Mesh in the prepared stirrer; Stirring the added sugar while applying heat of 50 to 60 ° C. in the stirrer; Injecting 5 ~ 10% by weight of the coating material into the inside of the stirrer to gradually coat the surface of the sugar being stirred together while stirring for a predetermined time; 10% by weight of green tea having a particle size of 150 ~ 800Mesh into the inside of the stirrer and stirring for a predetermined time to the surface of the sugar is stirred with the coating material as a medium comprising the coating of the green tea coated sugar Manufacturing method. The method of claim 3, wherein the coating material is green fat coated sugar, characterized in that the vegetable fat (MediumChain Triglyceride) of saturated fatty acids.