KR20060090894A - Method of preparing the granular green tea powder - Google Patents

Abstract

The present invention relates to a method for producing green tea powder (powdered green tea) having good dispersibility and flowability through a granulator process, and in particular, after grinding green tea, fluidizing the green tea powder in a fluidized bed granulator, 0.01 to 1 of the weight of green tea. Multiple sprays of purified water or 0.01 to 1 times purified water and binders are granulated and dried to form granules 1-10 times the size of the original green tea powder, resulting in liquid dispersibility and powder flowability. And to a method for producing green tea powder excellent in color stability.

Granulated green tea powder * Dispersibility * Flow * Purified water * Binder

Description

Method of preparing granulated green tea powder {Method of Preparing the Granular Green Tea powder}

Figure 1 shows a schematic of the improvement of the hydration dispersibility of the granular green tea powder.

Figure 2 shows each step of the method for producing granulated green tea powder of the present invention.

Figure 3a is a photograph taken to compare the dispersibility of the green tea powder prepared by Example 1, Example 2 and the green tea powder prepared by Comparative Example 1, Comparative Example 2 (1 second, left) Example 1, Example 2, Comparative Example 1, and Comparative Example 2).

Figure 3b is a photograph taken to compare the dispersibility of the green tea powder prepared by Example 1, Example 2 and green tea powder prepared by Comparative Example 1, Comparative Example 2 (5 seconds, left) Example 1, Example 2, Comparative Example 1, and Comparative Example 2).

Figure 3c is a photograph taken to compare the dispersibility of the green tea powder prepared in Examples 1, 2 and green tea powder prepared in Comparative Example 1, Comparative Example 2 (10 seconds, left) Example 1, Example 2, Comparative Example 1, and Comparative Example 2).

Figure 3d is a photograph taken to compare the dispersibility of the green tea powder prepared by Example 1, Example 2 and green tea powder prepared by Comparative Example 1, Comparative Example 2 (after 15 seconds, the upper left: Comparative Example 1, upper right: Comparative Example 2, lower left: Example 1, lower right: Example 2).

4 is a dry particle size distribution curve of the green tea powder prepared according to Example 1, Example 2 and green tea powder prepared by Comparative Example 1, Comparative Example 2 (ex 1: Example 1, ex 2: Example 2, cf 1: comparative example 1, cf 2: comparative example 2).

The present invention relates to a method for producing green tea powder (powdered green tea) having good dispersibility and flowability through a granulator process, and in particular, after grinding green tea, fluidizing the green tea powder in a fluidized bed granulator, 0.01 to 1 of the weight of green tea. Multiple sprays of purified water or 0.01 to 1 times purified water and binders are granulated and dried to form granules 1-10 times the size of the original green tea powder, resulting in liquid dispersibility and powder flowability (fluidity). The present invention relates to a method for producing excellent green tea powder.

Green tea is produced by activating the oxidase present in the shoots or leaves of Camellia sinensis of Camellia family. Green tea has not only been consumed as a symbol tea since its origin, but as its pharmacological mechanism has recently been gradually revealed, its value has been recognised, and catechins, amino acids, vitamin C, beta-carotene, It is known to have excellent effects on fatigue, skin care, diabetes, constipation improvement, hangover and nicotine detoxification because it contains a large amount of active ingredients such as dietary fiber. In particular, it is attracting much attention as the effects of antioxidant, anti-aging, anti-cancer, blood cholesterol lowering, heavy metal detoxification, caries prevention and bad breath removal by the catechins contained in green tea are proved.

In particular, if you drink green tea in water, drink only the water-soluble ingredients contained in green tea, and just throw away the rest. In the case of powdered green tea, all ingredients of green tea, for example, tocopherol, vitamin A, fiber, etc. There is an advantage to this. In addition, powdered green tea is not only consumed as tea, but also added to milk, yogurt, ice cream, etc., as well as being used in various fields such as baking, noodle, and confectionery. have.

Such green tea is obtained by grinding green tea with a grinding device. The crusher can be largely classified into a crusher, a grinder, and the like. The crusher is a device for crushing a large lump of solid to a size of 6 to 250mm, examples of the device is a jaw crusher, a gyratory crusher and the like. A powder mill is a device that produces a powder of 1 to 500 μm from the first milled powder in a crusher, or prepares fine powder without first milling. A hammer mill, a roller mill, a ball mill ), Attrition mills and air-flow type mills. Even when the green tea is pulverized to produce powdered green tea, the above grinding device, in particular, an electric mill, a ball mill, a hammer mill, and the like are used.

However, the powdered green tea prepared by the above grinding device has a dispersibility when uncoated in water due to the cohesion between the particles of fine particles, and in the process of processing into a tea bag or packing a small amount due to lack of fluidity of the powder. Ease of use In addition, when the general green tea in a tea bag eluted in cold water to drink, the components of the green tea is not easily eluted, there is a disadvantage that you can not easily drink green tea in cold water.

In addition, there is an instant green tea prepared by extracting the green tea with purified water for easy drinking of green tea, and then filtration and concentration of the extract, powdered through freeze drying or hot air drying, which is to consume only the water-soluble components of green tea, The fat-soluble ingredients of green tea have the disadvantage that you can not eat. In the process of extracting green tea generally takes 4 to 20 times the purified water of green tea. In addition, since a long drying process of about 6 to 7 hours is used at a temperature of 40 ° C. or less after the concentration, extraction, and further granulation, excessive energy consumption and cost are generated.

In addition, in the case of improving the dispersibility through the freeze-drying method, since green tea is in contact with excess moisture, color change of powdered green tea and oxidation of polyphenols are progressed, and thus it is sensitive to changes over time and loses much flavor. .

In addition, the method of forming granules is generally mixed with sugar solution, tea extract and sugars, dextrin, etc. in a mixer to form granules in a dryer type machine and dried for 7 to 9 hours by hot air (Patent name: granulated tea using powdered green tea) Preparation Method, Publication No.:10-2003-0087105, South Korea). This is because the moisture content in the total blend at the time of blending is high and the target moisture content cannot be reached unless it is dried for a long time. Therefore, due to excessive hot air drying, many of the flavors of the green tea are lost, and the shape and size of the granules already formed are also largely lost, resulting in low efficiency. Similarly in the case of the patent related to green tea powder granules in Japan, the formation of granules after stirring the green tea powder and liquid sugar solution in a mixer (Patent name: [Instant]), Publication No .: 特 開平 8-280328, Japan) And because it is a granulation method through cooling and grinding, the water content of the product is high, the color and flavor quality stability is very low. In addition, a technology for forming granules by mixing green tea powder and powdered sugars (Patent name: Manufacturing method of powdered green tea granules, publication number: 特 開 2002-177, Japan) As a domestic patent, as a method of mixing raw materials and drying the mixture In order to maintain the color and flavor quality of the moisture is transferred to the green tea is required for a long time drying, granulation method through a simple mixing and drying process.

As a spraying method for forming granules, a method of powdering a tea extract or a tea extract through a spray drying process has been introduced for a long time. For example, (Patent Name: Manufacturing Method of [Instant] Tea, Publication No .: 特 開平 10-165095, Japan), (Patent Name: Manufacturing Method of High Quality [Instant Tea], Publication No .: 特 開 2001-178368, Japan) (Patent name: Instant tea with improved flavor, Publication No. 2001-108, Japan). These methods extract (extract) tea and instantly powder the concentrate through a hot spray drying process. When it is powdered, the contents contained in the concentrate are exposed to high temperatures, resulting in a change in flavor, and because it is a juice extract, it is difficult to expect the green color of the green tea powder. Spray-drying process is a process of drying the moisture of green tea extract of 40 ~ 60brix in general, which is energy intensive process.

Therefore, the inventors of the present invention consumed all the ingredients of green tea, the complex process of manufacturing granulated green tea through the reduction of the dispersibility due to the fine particle size of the conventional powdered green tea, the ease of use occurring in the processing side due to the low fluidity and the general extraction method When the powdered green tea was fluidized in a special fluidized bed granulator and granulated while spraying purified water and a binder, it was possible to form green tea powder having a uniform particle size distribution while being less affected by moisture. The present invention was found to be able to apply various packaging methods with improved performance and flowability.

Accordingly, it is an object of the present invention to provide a method for producing granular green tea powder which can ingest all components of green tea and which is excellent in color, dispersibility and flowability.

Other objects than the above objects and features of the present invention will become apparent to those skilled in the art from the configuration of the following invention.

 The granular green tea powder provided by the present invention is granulated while retaining the components of the green tea powder as it is, and the agglomeration of powder is improved so that the flowability suitable for various types of packaging specifications is not limited to small to large packages. . In addition, all components of green tea can be ingested during drinking, and evenly sprayed and dried in a fluidized bed granulator to uniformly distribute / spray the desired small amount of raw materials. It is superior to other green teas with different color and dispersibility of powdered green tea.

Method for producing granulated green tea powder according to the present invention to achieve the above object

1) a first step of obtaining green tea powder by putting the prepared green tea in a grinder and pulverizing and classifying it into a size of 100 mm or less;

2) a second step of obtaining granulated green tea powder by adding purified water to the green tea powder or by adding purified water and a binder;

3) a third step of obtaining granular green tea powder by drying the granulated green tea powder obtained in the second step with dry air:

Characterized in that it comprises a.

Here, the purified water of the second step is preferably 0.01 to 1 times the purified water of the total weight of the green tea powder, and the spraying is preferably using a fluidized bed granulator.

In addition, the method for producing granulated green tea powder according to the present invention

1) a fourth step of manufacturing the granulated green tea powder products in units of 0.1 g to 10 g in a tableting machine and a capsule machine; And

2) a fifth step of unit packing the granulated green tea powder product in 0.1g ~ 100g in various packaging machines;

It characterized in that it further comprises. (Figure 2)

The present description will be described in more detail below.

Green tea generally prepared in the first step of the present invention is a tea produced by the process of green tea leaves, steaming, crude oil, oil, oil, essential oil, drying, or dried tea produced by the process of green leaf, steaming, keeping in mind, drying or It is preferable to use a dencha manufactured by a process of increasing, cooling, drying, sorting, and re-drying the tea leaf which has increased the greenness by shielding the general tea leaf, but is not limited thereto.

It is preferable to use at least one mixture selected from the group consisting of guar gum, xanthan gum, gum arabic, agar, carrageenan, konjac, tara gum, gellan gum and locust bean gum.

In addition, it is preferable to use at least one mixture selected from the group of tea extracts consisting of green tea extract powder, concentrated green tea extract, high concentration catechin, low concentration catechin, and tea polyphenol compound as an additional or sole binder of the second step.

In addition, when it is necessary to construct a product that requires sweetness, sugar alcohols consisting of xylitol, isomalt, maltitol, sorbitol, erythritol, mannitol, lactitol, and mannitol (additional caries, carbohydrate-free) Preference is given to using at least one compound selected from the group).

In addition, to prepare a product that requires sweetness, as an additional or single binder of the second step, maltodextrin, cyclodextrin, sugar, isomerized sugar, glucose, fructose, lactose, xylose, maltose, fructooligosaccharide, malto oligosaccharide, and iso It is preferable to use at least one compound selected from the group of general saccharides consisting of maltooligosaccharide, galactooligosaccharide, soy oligosaccharide, coupling sugar, and paratinose.

The binder of the second step is preferably 0.1 to 10% by weight based on the total weight of the purified water. If the binder content is less than 0.1% by weight relative to the total weight of the purified water, the binding force is insufficient and if the content exceeds 10% by weight, spraying into the fluidized bed granulator is difficult due to the strong viscosity of the binder solution.

In addition, the binder of the second step is preferably 1.0 to 10.0% by weight based on the total weight of the green tea powder. If the content of the binder is less than 1.0% by weight relative to the total weight of the green tea powder, the binding force is insufficient and if the content exceeds 10% by weight, the binding force is excessive, making it difficult to easily disperse the powder particles when suspended in water.

In the second step, a solvent such as ethyl alcohol may be mixed with purified water in addition to purified water. At this time, the ethyl alcohol is preferably 10 to 30% by weight based on the total weight of the purified water. If the content of ethyl alcohol is less than 10% by weight based on the total weight of purified water, the mixing effect of ethyl alcohol is weak and more than 30% by weight, it is difficult to spray green tea powder evenly in the liquid phase because of the strong volatility.

On the other hand, in the step of adding purified water of the second step or the addition of purified water and a binder may further contain a sweetener. The sweetener further contained is preferably one or more compounds selected from the group of synthetic sweeteners consisting of sucralose, acesulfame, cyclamate, stevioside, aspartame, altam, glycyricin, and somate.

In addition, the content of the sweetener is preferably 0.001 to 1.0% by weight of purified water. If the content of the sweetener is less than 0.001% by weight relative to the total weight of the purified water, the sweetening effect is weak and if the content exceeds 1.0% by weight, the sweetness is excessive and the product composition becomes difficult. The sweetener is sprayed by dissolving in purified water or a mixture of purified water and ethyl alcohol as a trace, without mixing into powder.

In the third step of the present invention, the dry air is preferably dry air of 40 ° C. or lower, and the drying time is preferably 30 minutes to 1 hour.

In addition, the granulated green tea powder in the third step of the present invention is preferably 3 to 10% of the water content. If the moisture content is less than 3%, most of the granule particles are lost or lose flavor. If the moisture content is more than 10%, the catechin oxidation of green tea is accelerated due to excessive moisture, thereby losing color in a short time.

In the third step of the present invention, the green tea or other flavor (Flavor) may be sprayed and mixed in the liquid or powder at the end of the drying process. At this time, the fragrance added is preferably 0.1 to 5.0% by weight based on the total weight of the green tea powder. If the content of the flavor is less than 0.1% by weight relative to the total weight of the green tea powder, if the flavor is insufficient and exceeds 5% by weight, the strength of the flavor is too strong to lose the intrinsic flavor of the green tea.

In the fourth step of the present invention, the granulated green tea powder is preferably molded by pressing it into a tablet or capsule form of 0.1 g to 10 g. If the weight of the granular green tea powder is less than 0.1 g, the amount thereof is insufficient for press molding as a single dose, and if it exceeds 10 g, the palatability is low because the quantity is large as a single dose.

In addition, when the green tea powder is molded and packaged in the form of tablets and capsules, the product can be easily packaged in a small packaging container, can guarantee the content of the active ingredient of green tea, and can reduce changes in distribution.

In the fifth step of the present invention, the granulated green tea powder is preferably packed in a stick form of 0.1 g to 2 g, and the granular green tea powder is packed in a rectangular bulk form of 2 g to 100 g and then drinking.

In the granulated green tea powder manufacturing method of the present invention, the size of the granule is preferably 1 to 10 times the size of the original green tea powder size. If the size of the granules is less than 1 times, the granules are not formed and the flowability is poor, which is not suitable for small packages. Preferably the size of the granules is 100 ~ 400mm.

Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited only to these examples.

Example 1 Preparation of Granulated Green Tea Powder 1

20kg of green tea leaves including stems were pulverized using an air flow grinder, and then passed through a classifier to produce green tea powder of 100 mm or less, and 800 g of the prepared green tea powder was put into a Glatt fluidized bed granulator and fluidized. Purified water was sprayed. The dry air supplied in this fluidization and spraying step was 25-50% RH, 70 ° C, and the temperature of the fluidized green tea powder was 30-35 ° C. After the spraying was terminated, the same dry air was supplied at 40 ° C., dried to 5% or less of moisture, and separated into 600 mesh to prepare granulated green tea powder.

Example 2 Preparation of Granulated Green Tea Powder 2

20kg of green tea leaves including stems were pulverized using an air flow grinder, and then passed through a classifier to produce green tea powder of 100 mm or less, and 800 g of the green tea powder was put into a fluidized bed granulator for fluidization, followed by 0.5 times the weight of purified water. Sprayed. Guar gum was added as a binder 0.1 to 2% by weight of purified water. The dry air supplied in this fluidization and spraying step is 25-50% RH, 70 ° C and the temperature of the fluidized green tea powder is 30-35 ° C. After the spraying was terminated, the same dry air was supplied at 40 ° C., dried to 5% or less of moisture, and separated into 600 mesh to prepare granulated green tea powder.

Example 3 Preparation of Granulated Green Tea Powder 3

20kg of green tea leaves including stems were pulverized using an air flow grinder, and then passed through a classifier to produce green tea powder of 100 mm or less, and 800 g of the green tea powder was put into a fluidized bed granulator for fluidization, followed by 0.5 times the weight of purified water. Sprayed. Green tea extract powder was added as a binder by 1 to 20% by weight of purified water. The dry air supplied in this fluidization and spraying step is 25-50% RH, 70 ° C and the temperature of the fluidized green tea powder is 30-35 ° C. After the spraying was terminated, the same dry air was supplied at 40 ° C., dried to 5% or less of moisture, and separated into 600 mesh to prepare granulated green tea powder.

Example 4 Preparation of Granulated Green Tea Powder 4

20kg of green tea leaves including stems were pulverized using an air flow grinder, and then passed through a classifier to produce green tea powder of 100 mm or less, and 800 g of the green tea powder was put into a fluidized bed granulator for fluidization, followed by 0.5 times the weight of purified water. Sprayed. Dextrin was added as a binder by 1 to 20% by weight of purified water. The dry air supplied in this fluidization and spraying step is 25-50% RH, 70 ° C and the temperature of the fluidized green tea powder is 30-35 ° C. After the spraying was terminated, the same dry air was supplied at 40 ° C., dried to 5% or less of moisture, and separated into 600 mesh to prepare granulated green tea powder.

Comparative Example 1 Preparation of Green Tea Powder Using a Ball Mill

250 ceramic balls (ø25mm) are put in a rotating drum with a drum rotation speed of 60 rpm, and 20 kg of green tea leaves including stems are pulverized for 1 hour using a ball mill. Prepared.

Comparative Example 2 Preparation of Green Tea Powder Using Air Flow Grinder

After grinding 20kg of green tea leaves including stems using an air flow grinder, a green tea powder of 100 mm or less was produced by passing through a classifier.

Test Example 1 Dispersibility Comparison

Granules green tea powder of Examples 1 and 2, green tea powder of Comparative Example 1 and 0.8 g of green tea powder of Comparative Example 2 were each placed in 250 ml of 10 ° C purified water, and the degree of dispersion was taken in a conical beaker (Fig. 3a, 3b, 3c and 3d). FIG. 3a is a photograph taken when 1 second has elapsed after the green tea powder is added to purified water, FIG. 3b has elapsed 5 seconds, and FIG. 3c has elapsed 10 seconds. Figure 3d was taken after 15 seconds the liquid surface.

As shown in Figure 3a, 3b, 3c and 3d it can be seen that the granulated green tea powder prepared in Example 1 has a better dispersibility than the green tea powder prepared in Comparative Example 1 is quickly dispersed in purified water.

Test Example 2 Dispersibility Comparison

Granulated green tea powder of Examples 1, 2, 3, and 4, green tea powder of Comparative Example 1, 0.5 g of green tea powder of Comparative Example 2 were placed in 50 ml of purified water, and a conical tube was used. After dispersion for 2 minutes at the particle size was measured using a particle size meter.

division D50 (㎛) D90 (㎛) Sign Language After hydration Sign Language After hydration Example 1 43.8 38.2 111.1 95.6 Example 2 47.7 37.8 118.6 98.5 Example 3 44.3 37.7 115.4 95.5 Example 4 48.2 38.9 121.8 98.4 Comparative Example 1 13.6 21.1 45.6 52.7 Comparative Example 2 29.6 35.2 89.3 94.3

As described above, the granular green tea powders prepared in Examples 1, 2, 3, and 4 have better dispersibility than the green tea powders prepared in Comparative Examples 1 and 2, and powders of D50 and D90 which are numerical values indicating distribution of particle size The size was small and the distribution was uniform, and the particle size before hydration was larger than the comparative example, but after hydration, it was confirmed to be reduced to the particle size of the original green tea powder. .

 Test Example 3 Flowability (Packing Suitability) Comparison

The granular green tea powder of Example 1 and 1000 g of green tea powder of Comparative Example 1 were each tested for compatibility with the contents weight of 0.8 g per bag using a stick type automatic packaging machine (n = 100).

Weight Average Standard Deviation compatibility Example 1 0.82 0.03 ○ Comparative Example 1 0.58 0.21 ×

 As shown in the results of Table 2, the granulated green tea powder of Example 1 is excellent in flowability and is suitable for aptitude of a small amount of packaging. The general green tea powder like Comparative Example 1 has a strong cohesiveness of powdered tea, which makes it difficult to quantitatively package and also has a certain amount of packaging. it's difficult.

Test Example 4 Powder Color Measurement

The granular green tea powder of Example 1, Example 2, Example 3, and Example 4, and 11 g of green tea powder of Comparative Example 1 and Comparative Example 2 were measured using a Minolta colorimeter.

division L a b Example 1 49.5 -9.1 24.2 Example 2 49.7 -9.2 23.8 Example 3 48.4 -9.0 23.5 Example 4 49.4 -8.0 24.5 Comparative Example 1 62.8 -5.9 23.7 Comparative Example 2 58.5 -11.0 27.9

(L: lightness, a: green, b: yellow)

As shown in Table 3, the granulated green tea powders of Examples 1, 2, 3, and 4 had L values (center 50) of 50 (not darkened) compared to Comparative Example 2, and an absolute value of a was higher than that of Comparative Example 2. It decreased by about 2 (the larger the absolute value of a), and the b value decreased by about 3, but there was no significant change. Compared with Comparative Example 2, which is a green tea powder containing no water, the granular green tea powders of Examples 1, 2, 3, and 4 contained water and were granulated, but the color quality of the green tea was maintained without significant change. Indicates.

Comparative Example 1, which is a commercially available method of manufacturing green tea, has a high L value and is very bright and has a low greenness. This is because when the green tea powder is manufactured using a ball mill, the green tea color quality is degraded due to long processing.

Test Example 4 Sensory Test

After dispersing Example 1 and Comparative Example 20.8 g prepared by the above method in 100 ml of water at 10 ° C., the sensory test was carried out by the ranking method by 10 trained sensory test agents. Shown in

Item Inspector One 2 3 4 5 6 7 8 9 10 Sum color Example 1 7 7 8 8 7 9 7 7 7 6 73 Comparative Example 2 8 8 7 7 7 7 6 8 8 7 74 Taste, Flavor Example 1 7 7 7 8 8 7 7 7 8 6 72 Comparative Example 2 8 7 8 7 7 7 8 8 7 7 74

As can be seen from Table 4, the green tea of Example 1 prepared by using the granulation technology was found to have a color, taste and aroma similar to the green tea powder of Comparative Example 2 generally prepared.

As described above, the granulated green tea powder may be prepared with fine water or liquid water dispersibility and color stability compared to the general green tea powder by forming granules of the purified green tea powder or purified water and a binder in a fluidized bed granulator.

Claims (21)

1) a first step of obtaining green tea powder by putting green tea in a grinder and pulverizing it and classifying it to a size of 100 mm or less; 2) a second step of obtaining granulated green tea powder by adding purified water to the green tea powder or by adding purified water and a binder; And 3) a third step of drying the granulated green tea powder obtained in the second step with dry air to obtain granulated green tea powder; Method for producing a granulated green tea powder comprising a. 4. The fourth process according to claim 1, further comprising: 4) preparing the granular green tea powder product in units of 0.1 g to 10 g in a tableting machine, a capsule machine, etc., obtained in the third step; Method for producing a granulated green tea powder, characterized in that it further comprises 5) a fifth step of manufacturing granulated green tea powder products by packaging granulated green tea powder products obtained in the fourth step in units of 0.1 g to 100 g in various packaging machines; Method for producing a granulated green tea powder further comprising. The method of claim 1, wherein the purified water of the second step is purified water of 0.01 to 1 times the total weight of the green tea powder. 2. The method of claim 1, wherein the spraying of the second step uses a fluidized bed granulator. The method of claim 1, wherein the binder of the second step is a gum group consisting of guar gum, xanthan gum, gum arabic, agar, carrageenan, konjac, tara gum, gellan gum, locust bean gum; Green tea extract powder, concentrated green tea extract (Extract), high concentration catechin, low concentration catechin, tea extract group consisting of tea polyphenol compound; Sugar alcohol group consisting of xylitol, isomalt, maltitol, sorbitol, erythritol, mannitol, lactitol and manatol; And A general saccharide group consisting of maltodextrin, sugar, isosaccharide, glucose, fructose, lactose, xylose, maltose, fructooligosaccharide, malto oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, soy oligosaccharide, coupling sugar and paratinose; Method for producing granulated green tea powder, characterized in that using at least one compound selected from the group consisting of.    The method of claim 1, wherein the binder of the second step is 0.1 to 10% by weight based on the total weight of the purified water. The method for producing granulated green tea powder according to claim 1, wherein ethyl alcohol is further mixed with purified water in the second step. 9. The method of claim 8, wherein the ethyl alcohol is 10 to 30% by weight based on the total weight of the purified water. The method of claim 1, wherein the second step further comprises adding sweetened water or further adding a sweetener in the step of adding purified water and a binder. The method of claim 10, wherein the sweetener is to use at least one compound selected from the group of synthetic sweeteners consisting of sucralose, acesulfame, cyclamate, stevioside, aspartame, alitam, glycyricin, somato Method for producing a granulated green tea powder characterized in that. The method of claim 10, wherein the sweetener is 0.001 to 1.0% by weight relative to the total weight of the purified water. The method of claim 1, wherein the dry air in the third step is a dry air of 40 ℃ or less. The method of claim 1, wherein in the third step, the drying time is 30 minutes to 1 hour. The method of claim 1, wherein in the third step, the granulated green tea powder has a moisture content of 3 to 10%. The granular green tea according to claim 1, wherein the green tea or other flavor is added in a liquid or powder form at 0.1 to 5.0% by weight based on the total weight of the green tea powder at the end of the drying process in the third process. Method for preparing the powder. The method of claim 2, wherein the granulated green tea powder product in the fourth step is molded into a tablet or capsule form. The method of claim 3, wherein in the fifth step, the granulated green tea powder product is packaged in a stick or square bulk form.  19. The method for producing granulated green tea powder according to any one of claims 1 to 18, wherein the size of the granules is 1 to 10 times the size of the green tea powder. 19. The method for producing granulated green tea powder according to any one of claims 1 to 18, wherein the granules have a size of 100 to 400 mm. The method according to any one of claims 1 to 18, wherein the granular green tea powder is characterized by enhanced liquid dispersibility, powder flowability, and color stability.

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