KR20090021554A - Beverage composition comprising a mixture of glycyrrhiza uralensis and green tea, and process for preparation thereof - Google Patents

Abstract

A beverage compositions comprising a mixture of a licorice and a green tea leaf is provided to remove a specific taste and scent of the green tea leaf, prevent a side effect such as indigestion, and supply medicinal effect from the licorice. A beverage compositions comprising a mixture of a licorice and a green tea leaf includes 3-40wt% of a licorice extract and 60-97wt% of a green tea extract. A method for preparing the beverage consists of the following steps. The licorice is pulverized to a size of 0.5-30mm, roasted at a temperature of 120-320°C for 5-30 minutes, and extracted with purified water or an organic solvent at a temperature of 60-100°C for 5-60 minutes once to three times(a). The green tea leaf is roasted at a temperature of 110-180°C for 5-20 minutes, and extracted with purified water or an organic solvent for 1-3 hours(b). The obtained licorice extract and the obtained green tea leaf extract are mixed(c).

Description

Beverage composition comprising a mixture of Glycyrrhiza uralensis and green tea, and Process for preparation

The present invention relates to a licorice-green tea mixed beverage composition and a method for preparing the same as a tea or a beverage in which green tea or green tea extract is blended with licorice or licorice extract.

Green tea has been consumed as a symbol tea since BC, and recently, it is effective in hangover and nicotine detoxification, fatigue recovery, and cardiac effect by pharmacological effect by useful ingredients such as polyphenol, caffeine, amino acid, vitamin, etc. Drinking population continues to increase as the effects of antioxidants, anti-cancer, lowering blood cholesterol, anti-aging, and caries prevention by polyphenols contained in green tea have been proved.

However, green tea's bitterness and astringent taste make it less palatable to drink as tea and beverages, and the cold nature of green tea makes the intestines cold, so if you have a bad digestive function or older people drink it for a long time, your gastrointestinal function will worsen or indigestion, There is a problem that side effects such as coldness may occur. Therefore, the skilled practitioners in the field continue to research the development of green tea beverages with improved quality by discovering the optimal roasting conditions or by applying grains to improve the palatability of the green tea.

Therefore, the present inventors continue to research the development of beverages with improved palatability, pharmacological effects and nutrition of green tea while solving the above problems of green tea. The present invention has been completed by discovering that the green tea beverage can be produced with improved functionality.

Licorice (Glycyrrhiza uralensis) is a perennial plant belonging to the legume family and is native to East China, North China, Siberia and Mongolia, and is grown as a herb all over the world. Its roots are harvested in autumn to remove fine roots, cut and dried in the sun, and contain a number of nutrients such as glycyridine, glucose, protein, and resin. Licorice's properties are warm, sweet, non-toxic and antagonistic of polar and toxic drugs to treat drug poisoning caused by polar drugs and poisons, and neutralize and antagonize poisons caused by bacteria. One potion.

In addition, licorice also has adjusting effects such as corticosteroids and soothing symptoms, and it helps to relieve urgent pains and nervous tension caused by muscle tension.It is also effective in anti-allergic action of glycyridine, gastric ulcer and duodenal ulcer. Cholesterol action to prevent atherosclerosis, and detoxify toxic substances to strengthen the function of the liver.

However, despite the efficacy of licorice, such as licorice, licorice is used mainly for medicinal purposes until now, and is rarely used for other purposes.

It is an object of the present invention to provide a licorice-green tea mixed beverage composition having improved palatability, pharmacological effects, and nutrition of green tea.

Another object of the present invention is to provide a method for manufacturing the above licorice-tea blended beverage composition.

In order to achieve the above object, in the present invention, licorice or licorice extract 3 to 40% by weight and green tea or green tea extract 60 to 97% by weight, licorice-green tea mixed beverage composition improved taste, pharmacological effect and nutrition of green tea To provide.

In addition, in the present invention

a) Licorice is ground to a size of 0.5 to 30mm, then roasted at 120 to 320 ℃ for 5 to 30 minutes, extracted with purified water or organic solvent at 60 to 100 ℃ 1 to 3 times for 5 to 60 minutes, then filtered and centrifuged Separating to obtain a licorice extract;

b) roasting green tea at 110 to 180 ° C. for 5 to 20 minutes, extracting with 50 to 100 ° C. purified water or an organic solvent for 1 to 3 hours, and concentrating under reduced pressure to obtain green tea extract; And

c) mixing 3 to 40% by weight of the licorice extract obtained in step a) and 60 to 97% by weight of green tea extract obtained in step b)

Provides a method of producing a licorice-green tea mixed beverage composition comprising a.

Licorice-green tea mixed beverage composition according to the present invention can be prepared by mixing 3 to 40% by weight licorice or licorice extract and 60 to 97% by weight of green tea or green tea extract.

Green tea extract may be obtained by a general extraction method according to methods known in the art. For example, green tea was roasted at 110 to 180 ° C. for 5 to 20 minutes, and then extracted with purified water at 50 to 100 ° C. for 1 to 3 hours, and then concentrated under reduced pressure to produce green tea extract. At this time, the extraction solvent that can be used is not limited to purified water, and examples thereof include organic solvents such as alcohol and ether.

Licorice extract may be used by selecting the foreign matter from the licorice and grinding the licorice to a size of 0.5 to 30mm, preferably 2 to 5mm as it is, or after the additional extraction step. The ground licorice can be roasted for 5 to 30 minutes at a heating temperature of 120 to 320 ° C, preferably 130 to 160 ° C. By carrying out this roasting step, it is possible to more easily elute the ingredients to enhance the delicious taste and aroma unique to licorice.

Subsequently, the roasted licorice may be used as it is, or additionally, extracted 1 to 3 times in 60 to 100 ° C. purified water for 5 to 60 minutes, followed by filtration, centrifugation, and concentration under reduced pressure. At this time, the extraction solvent that can be used is not limited to purified water, and examples thereof include organic solvents such as alcohol and ether.

The obtained licorice extract may be mixed with the green tea extract in a certain ratio range, that is, 3 to 40% by weight licorice extract and 60 to 97% by weight green tea extract to form a licorice-green tea mixed beverage composition.

When the content of licorice extract in the licorice-green tea mixed composition of the present invention exceeds 40% by weight may have a problem that the preference is rather poor due to the strong taste of licorice.

The licorice-green tea mixed beverage composition of the present invention may be provided as a tea bag tea that is easy to drink, and may also be provided as a beverage containing an appropriate amount of vitamins or the like as an additive for a beverage in the extract mixture.

As described above, the licorice-green tea mixed drink composition of the present invention not only improves the low palatability, digestive and gastrointestinal function due to the smell of green tea itself, but also can further obtain the herbal function of licorice. have.

Hereinafter, the present invention will be described in more detail with reference to the following Examples and Examples. However, the following Reference Examples and Examples are only intended to illustrate the present invention, but the present invention is not limited thereto.

Reference Example  One

Licorice from which foreign matters were selected from licorice was ground to a size of 2-3 mm.

Reference Example  2

Licorice ground in Reference Example 1 was roasted for 10 minutes at a heating temperature of 210 ° C.

Reference Example  3

After selecting the foreign material of the green tea leaves and roasted for 15 minutes at 130 ℃ heating temperature.

Example  1 to 10

The licorice prepared in Reference Example 1 and the green tea prepared in Reference Example 3 were mixed at a formulation ratio as shown in Table 1 below to prepare 1.5 g of tea bags. After extraction for 3 minutes in hot water of 80 ℃ was carried out a sensory test on five adults with excellent discrimination ability and the results are shown in Table 2.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 licorice(%) 5 10 15 20 25 30 35 40 45 50 green tea(%) 95 90 85 80 75 70 65 60 55 50

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Symbol Check 1 2 3 2 4 3 3 2 3 2 One Check 2 3 2 4 4 5 3 3 2 3 2 Check 3 3 3 4 3 3 3 3 One 2 One Check 4 3 4 3 3 4 3 2 3 2 One Inspection 5 3 3 4 3 3 4 3 3 One 2 Sum 14 15 17 17 18 16 13 12 10 7

1: Very bad 2: Bad 3: Normal 4: Good 5: Very good

From the results of Table 2, it can be seen that licorice-green tea mixed beverage composition prepared according to the mixing ratio of the present invention is very excellent in palatability.

Example  11 to 20

The licorice prepared by roasting in Reference Example 2 and the green tea prepared in Reference Example 3 were mixed in the blending ratio shown in Table 3 to prepare 1.5 g of tea bags.

After extraction for 3 minutes in 80 ℃ hot water, the sensory test was performed on five adults with excellent discrimination ability and the results are shown in Table 4.

Example 11 Example 1 2 Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 Example 19 Example 20 licorice(%) 5 10 15 20 25 30 35 40 45 50 green tea(%) 95 90 85 80 75 70 65 60 55 50

Example 11 Example 1 2 Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 Example 19 Example 20 Symbol Check 1 4 5 5 4 4 3 3 3 2 2 Check 2 3 3 5 5 3 4 3 4 3 2 Check 3 3 4 5 4 4 4 3 3 2 3 Check 4 3 4 5 4 3 3 4 3 3 2 Inspection 5 3 4 4 5 4 4 3 3 3 2 Sum 16 20 24 22 18 18 16 16 13 11

1: Very bad 2: Bad 3: Normal 4: Good 5: Very good

Roasting licorice from the results of Table 4, it can be seen that the component elution is more easily dissolved so that the taste and palatability of the beverage is further improved.

Reference Example 4: Preparation of Licorice Extract

100 g of the roasted licorice obtained in Reference Example 2 was extracted three times for 30 minutes in 10Kg of purified water at 85 ° C., filtered, centrifuged, and concentrated under reduced pressure to prepare a licorice extract.

Reference Example  5: Manufacturing of licorice extract

The green tea 100g obtained in Reference Example 3 was extracted twice in 10 Kg of purified water for 15 minutes, filtered, centrifuged and concentrated under reduced pressure to prepare green tea extract.

Example  21 to 30

The licorice extract prepared in Reference Example 4 and the green tea extract prepared in Reference Example 5 were combined at a weight ratio of the examples shown in Table 5, and then vitamin C was added thereto to prepare a beverage.

Sensory tests were performed on 5 adults with excellent discrimination, and the results are shown in the table shown in Table 6.

Example 21 Example 22 Example 23 Example 24 Example 25 Example 26 Example 27 Example 28 Example 29 Example 30 Licorice Extract (%) 5 10 15 20 25 30 35 40 45 50 Green Tea Extract (%) 95 90 85 80 75 70 65 60 55 50

Example 21 Example 22 Example 23 Example 24 Example 25 Example 26 Example 27 Example 28 Example 29 Example 30 Symbol Check 1 4 5 5 4 4 3 3 2 2 2 Check 2 3 4 4 5 3 4 4 4 3 2  Check 3 3 4 5 5 4 3 3 3 2 2 Check 4 4 5 5 4 4 3 4 4 3 3 Inspection 5 3 4 4 5 4 4 4 3 3 2 Sum 17 22 23 23 19 17 18 16 13 11

1: Very bad 2: Bad 3: Normal 4: Good 5: Very good

From the results of Table 6, when the content of licorice extract exceeds 40% by weight it can be seen that the strong taste peculiar to licorice is felt a lot rather palatability.

Claims (6)

A licorice-green tea mixed beverage composition comprising 3 to 40% by weight licorice or licorice extract and 60 to 97% by weight green tea or green tea extract. The method of claim 1, Licorice extract crushed licorice to the size of 0.5 to 30mm, then roasted at 120 to 320 ℃ for 5 to 30 minutes, extracted with purified water or organic solvent of 60 to 100 ℃ 1 to 3 times for 3 minutes and then filtered and Licorice-green tea mixed beverage composition, characterized in that obtained by centrifugation. The method of claim 2, Licorice-green tea mixed beverage composition, characterized in that the organic solvent is alcohol or ether. The method according to any one of claims 1 to 3, Tea bag tea licorice-green tea mixed beverage composition. The method according to any one of claims 1 to 3, Licorice-green tea mixed beverage composition as a beverage additive. a) Licorice is ground to a size of 0.5 to 30mm, then roasted at 120 to 320 ℃ for 5 to 30 minutes, extracted with purified water or organic solvent at 60 to 100 ℃ 1 to 3 times for 5 to 60 minutes, then filtered and centrifuged Separating to obtain a licorice extract; b) roasting green tea at 110 to 180 ° C. for 5 to 20 minutes, extracting with purified water or organic solvent at 50 to 100 ° C. for 1 to 3 hours, and concentrating under reduced pressure to obtain green tea extract; And c) mixing 3 to 40% by weight of the licorice extract obtained in step a) and 60 to 97% by weight of green tea extract obtained in step b) Method of producing a licorice-green tea mixed beverage composition comprising a.