KR20090050282A - Method for preparing the green tea dietary fiber - Google Patents
Method for preparing the green tea dietary fiber Download PDFInfo
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- KR20090050282A KR20090050282A KR1020070116633A KR20070116633A KR20090050282A KR 20090050282 A KR20090050282 A KR 20090050282A KR 1020070116633 A KR1020070116633 A KR 1020070116633A KR 20070116633 A KR20070116633 A KR 20070116633A KR 20090050282 A KR20090050282 A KR 20090050282A
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 claims abstract description 25
- 230000008569 process Effects 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 17
- 235000005487 catechin Nutrition 0.000 claims abstract description 14
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
Abstract
본 발명은 기류식 분쇄 공정을 통해 녹차 줄기로부터 새로운 식이섬유 소재를 제조하는 방법에 관한 것으로서, 상세하게는 일반적인 녹차 제조 공정을 거친 녹차로부터 분별된 녹차 줄기를 재건조, 조분쇄 등의 공정 및 기류식 분쇄 방법을 이용하여 녹차 식이섬유의 총 중량에 대하여 카테킨 함량이 5~15중량%, 식이섬유 함량이 70중량% 이상이고, 색도 a값이 -5이하이며 평균 입도가 50㎛ 이하인 녹차 식이섬유를 제조하는 방법에 관한 것이다. 본 발명의 녹차 식이섬유는 일반 녹차(잎)와 비교해 유효 성분, 색상 및 맛과 향을 그대로 보존하고 식이섬유 함량은 더욱 풍부한 특성을 보인다.The present invention relates to a method for producing a new dietary fiber material from the green tea stem through the air-flow grinding process, and more specifically, the process and air flow, such as re-drying, coarse grinding the green tea stem fractionated from the green tea that has undergone a general green tea manufacturing process Green tea fiber having a catechin content of 5-15% by weight, a dietary fiber content of 70% by weight or more, a color a value of -5 or less, and an average particle size of 50 µm or less, based on the total weight of the green tea fiber using a diet grinding method. It relates to a method of manufacturing. Green tea dietary fiber of the present invention, compared to the general green tea (leaf) preserves the active ingredient, color and taste and aroma as it is, the dietary fiber content shows more abundant characteristics.
녹차*식이섬유*녹차줄기*기류식분쇄 Green Tea * Dietary Fiber * Green Tea Stem * Air Flow Grinding
Description
본 발명은 녹차 줄기로부터 새로운 식이섬유 소재를 제조하는 방법에 관한 것으로서, 재건조, 조분쇄 및 기류식 분쇄 방법을 이용하여 일반 녹차의 유효 성분, 색상 및 맛과 향을 그대로 보존하고 식이섬유 함량은 더욱 풍부한 녹차 식이섬유를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a new dietary fiber material from the green tea stem, using the re-drying, coarsely crushed and air-flow crushing method to preserve the active ingredient, color, taste and aroma of the normal green tea intact It relates to a method for producing more rich green tea fiber.
녹차는 동백나무과의 카멜리아 시넨시스(Camellia sinensis)의 싹이나 잎 속에 존재하는 산화효소를 활성화시켜 제조한 것이다. 녹차는 기원전부터 기호차로서 음용되어 왔을 뿐만 아니라, 최근 들어 녹차에 함유된 여러 성분의 약리적인 메커니즘이 점차 밝혀짐에 따라 그 가치가 재인식되고 있으며, 카테킨류, 아미노산, 비타민 C, 베타-카로틴, 식이섬유 등의 유효성분이 다량으로 함유되어 있어 피로회복, 피부미용, 당뇨병, 변비 개선, 숙취 및 니코틴 해독작용에 효과가 우수한 것으로 알려져 있다. 특히, 녹차에 가장 많이 함유되어 있는 카테킨류에 의한 항산화작 용, 항노화작용, 항암작용, 혈중 콜레스테롤 저하작용, 중금속 해독작용, 충치 예방 및 구취 제거 작용 등의 효과들이 입증되면서 크게 주목받고 있다.Green tea is produced by activating the oxidase present in the shoots or leaves of Camellia sinensis of the Camellia family. Green tea has not only been consumed as a symbol tea since BC, but as the pharmacological mechanism of various ingredients in green tea has recently been revealed, its value has been recognized, 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, the catechins contained in the green tea, the antioxidant activity, anti-aging, anti-cancer, lowering blood cholesterol, heavy metal detoxification, caries prevention and bad breath elimination effect has been attracting great attention.
특히, 녹차를 물에 우려내어 마시는 경우에는 녹차에 함유되어 있는 수용성 성분만을 마시고 나머지는 버리게 되는데, 가루 녹차의 경우에는 녹차의 유효성분과 함께 식이섬유를 섭취할 수 있는 장점이 있다.In particular, when drinking green tea in water to drink only the water-soluble ingredients contained in the green tea is discarded the rest, in the case of powdered green tea has the advantage of ingesting dietary fiber with the active ingredient of green tea.
이러한 식이섬유는 인체 내의 효소에 의해 분해되지 않는 성분으로서 셀룰로오스, 헤미셀룰로오스, 펙틴 등의 다당류 성분이 주를 이루고 있다. 식이섬유의 생리적인 기능성을 결정하는 가장 중요한 요인은 용해도이며, 용해도에 따라 크게 수용성 식이섬유(water-soluble dietary fiber)와 불용성 식이섬유(water-insoluble dietary fiber)로 분류되고 각각의 생리 특성이 다르다(Food Technology, 41(2), 81-85(1987)). 수용성 식이섬유에 의하여 형성된 3차원 구조의 젤은 식품의 통과를 지연시키고 포도당의 흡수를 저해하며, 특히 혈중의 콜레스테롤 함량을 저하시키는 역할을 한다. 반면에 불용성 식이섬유는 소화기관을 통과할 때 다량의 수분을 흡수하여 대변의 용적 증가, 장내 통과 시간 단축, 전분의 가수 분해 억제 및 포도당의 흡수 지연 등의 생리작용을 하는 것으로 알려져 있다.The dietary fiber is a component which is not decomposed by enzymes in the human body, mainly composed of polysaccharides such as cellulose, hemicellulose, and pectin. Solubility is the most important factor in determining the physiological function of dietary fiber. The solubility is classified into water-soluble dietary fiber and water-insoluble dietary fiber. Food Technology, 41 (2), 81-85 (1987). The three-dimensional gel formed by the water-soluble dietary fiber delays the passage of food and inhibits the absorption of glucose, and in particular, lowers the cholesterol content in the blood. On the other hand, insoluble fiber is known to absorb a large amount of water as it passes through the digestive tract, thereby increasing stool volume, shortening intestinal transit time, inhibiting starch hydrolysis and delaying glucose absorption.
또한, 녹차에 주로 사용되는 잎뿐만 아니라, 녹차 줄기도 녹차의 유효 성분인 카테킨을 잎의 절반 정도 갖고 있으며, 총 중량의 약 70%가 식이섬유인 것으로 조사되어 식이섬유를 섭취할 수 있는 좋은 건강식이 될 수 있지만, 이러한 시도가 없었으며 가공의 어려움으로 인하여 산업적으로 이용되지 못하고 있다. 이는 식물 세포벽으로부터 기인하는 것으로서, 식물 세포벽은 셀룰로오스, 헤미셀룰로오스, 펙틴 및 리그닌 등의 식이섬유 성분들로 이루어져 있다. 이러한 구성 성분들은 대부분 공유결합, 수소결합, 이온결합 및 소수결합 등으로 강하여 연결되어 불용성 상태로 존재하기 때문에 가공이 어렵다.In addition to the leaves used in green tea, green tea stems also contain about half of the catechins, the active ingredient of green tea, and about 70% of the total weight is said to be dietary fiber. However, this has not been attempted and has not been used industrially due to the difficulty of processing. It originates from the plant cell wall, which is made up of dietary fiber components such as cellulose, hemicellulose, pectin and lignin. Most of these components are difficult to process because they are strongly insoluble and covalent, hydrogen, ionic and hydrophobic.
식이섬유를 가공하기 위해 제지 공업에서는 일반적으로 화학적 처리 또는 효소를 이용한 생물학적 처리를 이용한다(Methods in carbohydrate chemistry, vol3, Academic process, INC, 1963). 다른 식이섬유 제조 공정들은 원료로부터 수용성 유효 성분을 제외한 식이섬유 성분만을 추출하는 것으로, 녹차의 수용성 성분과 불용성 식이섬유가 같이 있는 제품에는 적용이 어렵다. 또한 색은 열이나 수분에 민감하기 때문에 가압, 가온, 가수의 공정은 적합하지 않다.To process dietary fiber, the paper industry generally employs chemical treatment or biological treatment with enzymes (Methods in carbohydrate chemistry,
한편 한국특허출원공개 제2002-0093504호(특허출원일 2001.06.09)에서는 기류식 분쇄기를 이용하여 생산성이 높고 색상과 품질이 우수한 가루 녹차를 제조하는 방법에 대하여 기술하였다. 이러한 기류식 분쇄법은 분급 과정을 수반하며, 이러한 분쇄를 통해 원하는 수준의 입도를 갖는 물질을 얻을 수 있었다.Meanwhile, Korean Patent Application Publication No. 2002-0093504 (Patent Application Date 2001.06.09) described a method of manufacturing powdered green tea having high productivity, high color and quality using an airflow grinder. This airflow grinding method involves a classification process, and through such grinding, a material having a desired level of particle size can be obtained.
본 발명자는 종래 사용이 미미했던 녹차 줄기를 새로운 식이섬유 소재로 하여 간단히 섭취할 수 있는 방안에 대해 연구를 거듭한 결과, 기류식 분쇄 방법을 이용하여 녹차의 유효 성분, 색, 맛과 향을 보존하며, 식이섬유 함량은 더욱 풍부한 녹차 식이섬유를 제조할 수 있음을 발견하고 본 발명을 완성하였다.The present inventors conducted a study on the method of simply ingesting the green tea stem, which had been insignificantly used as a new dietary fiber material, and preserved the active ingredient, color, taste, and aroma of green tea by using an airflow grinding method. In addition, it was found that the dietary fiber content can produce more rich green tea dietary fiber and completed the present invention.
따라서, 본 발명의 목적은 녹차 줄기로부터 녹차의 모든 성분을 섭취할 수 있고, 색, 맛과 향을 그대로 유지하는 녹차 식이섬유의 제조 방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for preparing green tea dietary fiber which can ingest all the components of green tea from the green tea stem and maintain the color, taste and aroma as it is.
또한, 본 발명의 다른 목적은 녹차 줄기로부터 녹차의 모든 성분을 섭취할 수 있고, 색, 맛과 향을 그대로 유지하는 녹차 식이섬유를 제공하는 것이다.Another object of the present invention is to provide a green tea dietary fiber which can ingest all the components of green tea from the green tea stem and maintain the color, taste and aroma as it is.
상기 목적을 달성하기 위하여 본 발명은The present invention to achieve the above object
1) 일반적인 녹차 제조 공정을 거친 녹차로부터 녹차 줄기를 분별하고, 분별된 녹차 줄기를 수분 함량이 3~8중량%가 되도록 재건조하는 제 1공정;1) a first step of fractionating the green tea stem from the green tea that has been subjected to the general green tea manufacturing process, and redrying the fractionated green tea stem to have a water content of 3 to 8% by weight;
2) 상기 재건조된 녹차 줄기를 파쇄기를 이용하여 10메쉬 이하로 조분쇄하는 제 2공정; 및2) a second step of coarsely crushing the re-dried green tea stem to 10 mesh or less using a crusher; And
3) 상기 제 2공정에서 얻어진 조분쇄물을 기류식 분쇄기로 분쇄하여 입도가 10~100㎛인 녹차 식이섬유를 얻는 제 3공정;3) a third step of obtaining a green tea dietary fiber having a particle size of 10 ~ 100㎛ by pulverizing the crude powder obtained in the second step with an air flow grinder;
을 포함하는 것을 특징으로 하는 녹차 식이섬유의 제조 방법을 제공한다.It provides a method for producing green tea dietary fiber comprising a.
상기 방법에 의해 제조되는 녹차 식이섬유는 식이섬유 함량이 총 중량의 70중량% 이상이고, 카테킨 함량이 총 중량의 5~15중량%이며, 녹차 식이섬유의 색도 a값이 -5이하임을 특징으로 한다.The green tea dietary fiber prepared by the above method has a dietary fiber content of 70% by weight or more of the total weight, the catechin content is 5-15% by weight of the total weight, and the color a value of the green tea fiber is -5 or less. do.
본 발명의 녹차 식이섬유는 일반 녹차 공정에서 분리된 녹차 줄기의 재건조, 조분쇄 및 미분쇄 공정을 통해 얻어진 것으로서, 일반 녹차(잎)와 비교하여 녹차 성분이 약 30% 적지만, 색, 맛과 향이 일반 녹차(잎)와 비슷하면서 식이섬유 함량은 더욱 풍부하다.Green tea dietary fiber of the present invention is obtained through the re-drying, coarsely pulverized and pulverized processes of the green tea stalks separated in the general green tea process. Its flavor is similar to that of regular green tea, but it is richer in fiber.
본 발명은 기류식 분쇄 공정을 통해 녹차 줄기로부터 제조한 녹차 식이섬유를 제공한다. 본 발명의 녹차 식이섬유는 일반 녹차의 유효성분(카테킨)과 색을 그대로 유지하면서, 평균 입도 50㎛이하로 분쇄되어 시판되고 있는 가루 녹차 또는 다른 식이섬유 소재를 대체하여 사용될 수 있다.The present invention provides a green tea dietary fiber prepared from the green tea stem through an air flow grinding process. Green tea dietary fiber of the present invention can be used in place of powdered green tea or other dietary fiber material that is pulverized to an average particle size of 50 μm or less while maintaining the active ingredient (catechin) and color of ordinary green tea.
상기한 목적을 달성하기 위하여 본 발명에 따른 녹차 식이섬유의 제조 방법은Green tea dietary fiber manufacturing method according to the present invention to achieve the above object is
1) 일반적인 녹차 제조 공정을 거친 녹차로부터 녹차 줄기를 분별하고, 분별된 녹차 줄기를 수분 함량이 3~8중량%가 되도록 재건조하는 제 1공정;1) a first step of fractionating the green tea stem from the green tea that has been subjected to the general green tea manufacturing process, and redrying the fractionated green tea stem to have a water content of 3 to 8% by weight;
2) 상기 재건조된 녹차 줄기를 파쇄기를 이용하여 10메쉬 이하로 조분쇄하는 제 2공정; 및2) a second step of coarsely crushing the re-dried green tea stem to 10 mesh or less using a crusher; And
3) 상기 제 2공정에서 얻어진 조분쇄물을 기류식 분쇄기로 분쇄하여 입도가 10~100㎛인 녹차 식이섬유를 얻는 제 3공정;3) a third step of obtaining a green tea dietary fiber having a particle size of 10 ~ 100㎛ by pulverizing the crude powder obtained in the second step with an air flow grinder;
을 포함하는 것을 특징으로 한다.Characterized in that it comprises a.
이하 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명의 제 1공정에서 일반적인 녹차 제조 공정은 생엽을 채엽, 증열, 조유, 유념, 중유, 정유, 건조의 공정으로 제조하는 증제 제법 또는 채엽, 덖음, 유념, 건조의 공정으로 제조하는 덖음 제법 등이 있으나, 이에 한정되는 것은 아니다. 여기서 수제차를 제외한 대부분의 차나무 잎은 기계로 채엽하게 되는데, 그렇게 되면 녹차 잎 이외에도 총 중량에 대해 약 40중량% 이상 다량의 녹차 줄기가 혼입되게 된다. 따라서 잎 녹차가 제품으로 출시될 때는 위의 증제 및 덖음 공정을 끝낸 후에 체별, 정전기, 색으로 판별하여 잎 녹차로부터 줄기를 선별한다. 줄기 선별 방법으로는 예를 들어, 10 내지 60메쉬의 체로 원료 상태에 따라 단계적으로 3번 체별하거나, 정전기 선별기, 색 선별기는 일본 가와사키 기공의 기계를 사용, 잎과 줄기 사이의 정전기 및 색 차이를 이용하여 줄기를 선별한다.The general green tea manufacturing process in the first step of the present invention is a thickening method for producing green leaves by the process of foliar, steaming, crude oil, oil, heavy oil, essential oils, drying, or steaming brewing method produced in the process of foliar, steaming, keeping, drying, etc. There is, but is not limited to this. Here, most of the tea leaves, except for the homemade tea, are harvested by machines, and then, in addition to the green tea leaves, a large amount of green tea stalks are mixed in an amount of about 40% by weight or more based on the total weight. Therefore, when the green tea is released as a product, the stems are selected from the green tea by judging by body, static electricity, and color after finishing the above thickening and steaming process. As the stem sorting method, for example, a sieve of 10 to 60 mesh is screened three times according to the raw material state, or an electrostatic sorter or a color sorter is used by a machine of Kawasaki Kogyo in Japan to remove static and color differences between leaves and stems. Select stems by using
이러한 녹차 제조 공정 및 분별 공정을 거친 녹차 줄기는 수분 함량 3~8중량% 사이로 재건조되는 것이 바람직하다. 만일 수분 함량이 3중량% 미만으로 과건조되면 공정 중에 색이 소실되거나 풍미를 잃어버리며, 8중량%를 초과하면 과다한 수분으로 인해 녹차의 카테킨 산화가 가속되어 단기간 내에 색이 소실되는 문제점 이 있기 때문이다.The green tea stalk, which has undergone such green tea manufacturing and fractionation, is preferably re-dried between 3 to 8% by weight of water. If the moisture content is over-dried to less than 3% by weight, color loss or loss of flavor is lost during the process, and if it exceeds 8% by weight, the catechin oxidation of green tea is accelerated due to excessive moisture, which causes color loss in a short time. to be.
본 발명의 제 2공정에서 파쇄기는 큰 덩어리의 고체를 조분쇄하는 장치이며, 장치의 예로서는 조크루셔, 선동파쇄기 등이 있다. 본 발명에서는 녹차 줄기를 약 10메쉬(17mm) 이하로 조분쇄할 수 있다면 모두 사용 가능하다.In the second process of the present invention, a crusher is a device for coarsely crushing a large lump of solid, and examples of the device include a jaw crusher, an agitator, and the like. In the present invention, if the green tea stem can be coarsely ground to about 10 mesh (17 mm) or less, all can be used.
또한 본 발명의 제 3공정에서 조분쇄한 녹차 줄기를 기류식 분쇄기를 이용하여 분쇄하여 녹차 줄기 분말을 얻는다. 분쇄 과정 후 혹은 분쇄 과정과 동시에 분급 공정을 더 실시할 수 있으며, 분급은 사이클론 분급기를 이용하여 실행한다. 이 공정을 통해 얻어지는 녹차 줄기 분말의 평균 입도는 50㎛이하이고, 전체 입도는 10 내지 100㎛인 것이 바람직하다. 그리고 분쇄 효율성과 원료의 상태 등을 고려해 분쇄 시간을 1~5시간으로 하는 것이 바람직하다. 상기 공정을 통한 녹차 식이섬유 내 식이섬유 함량은 총 중량의 70중량% 내지 90중량%이며, 카테킨 함량은 총 중량의 5~15중량%로 한다. 또한, 녹차 식이섬유의 색도 a값은 -5이하임이 바람직하다. In addition, the green tea stem pulverized in the third step of the present invention is pulverized using an air flow grinder to obtain green tea stem powder. The classification process may be further carried out after or during the grinding process, which is carried out using a cyclone classifier. The average particle size of the green tea stem powder obtained through this process is 50 μm or less, and the total particle size is preferably 10 to 100 μm. In addition, the grinding time is preferably 1 to 5 hours in consideration of the grinding efficiency and the state of the raw materials. The dietary fiber content in the green tea dietary fiber through the process is 70% to 90% by weight of the total weight, the catechin content is 5 to 15% by weight of the total weight. In addition, the chromaticity a value of the green tea fiber is preferably -5 or less.
이하, 실시예 및 비교예에 의해 본 발명을 더욱 상세하게 설명하지만, 본 발명이 이들 예로만 한정되는 것은 아니다.Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited only to these examples.
[실시예 1] Example 1
일반적인 녹차 제조 공정인 채엽, 덖음, 유념, 건조의 공정의 덖음 제법으로 만들어진 녹차로부터 체별기, 정전기 선별기, 색 선별기를 이용하여 녹차 줄기를 선별하고 수분 함량이 3%가 되도록 건조하였다. 건조된 녹차 줄기를 파쇄기에서 10메쉬(17mm) 이하로 조분쇄한 후, 사이크론 분급기가 설치된 기류식 분쇄기(HTM- 200, 부성분체)를 이용하여 조분쇄된 줄기를 20kg 투입한 후 분쇄기 회전수 8000rpm, 분급기 인버터 50Hz로 2시간 동안 분쇄 및 분급하여 녹차 식이섬유를 제조하였다. Green tea stalks were sorted from the green tea produced by the greening process, which is a general green tea manufacturing process such as chopped leaves, chopped greens, bran, and dried, and dried to have a water content of 3%. After grinding the dried green tea stalk to 10 mesh (17mm) or less in the crusher, 20kg of the pulverized stalk was added using a air flow grinder (HTM-200, subcomponent) equipped with a cyclone classifier, and then Green tea dietary fiber was prepared by pulverizing and classifying for 2 hours at 8000 rpm, a classifier inverter 50 Hz.
[실시예 2] Example 2
분급을 하는 것을 제외하고 실시예 1과 동일한 방법으로 4시간 동안 분쇄하여 녹차 식이섬유를 제조하였다.Tea powder was prepared by grinding for 4 hours in the same manner as in Example 1 except for classification.
[비교예 1] Comparative Example 1
실시예 1에서 사용한 일반적 녹차 제조공정을 거친 녹차로부터 체별기, 정전기 선별기, 색 선별기를 이용하여 선별된 녹차 줄기를 70℃ 물에서 30분간 가열한 후, 70℃ 컨벡션 오븐에서 수분함량이 3%가 될 때까지 1시간 동안 건조시켰다. 파쇄기에서 10메쉬(17mm) 이하로 조분쇄한 후, 조분쇄된 줄기를 사이크론 분급기가 설치된 기류식 분쇄기(HTM-200, 부성분체)를 이용하여 분쇄기 회전수 8000rpm, 분급기 인버터 50Hz로 2시간 동안 분쇄 및 분급하여 녹차 줄기 분말을 제조하였다.After the green tea stalks selected from the green tea, which was used in the general green tea manufacturing process used in Example 1, were separated by using a separator, an electrostatic separator, and a color separator for 30 minutes in 70 ° C. water, the moisture content was 3% in a 70 ° C. convection oven. Dried for 1 hour until After coarsely crushing to 10 mesh (17mm) or less in the crusher, the coarsely pulverized stems are used for 2 hours at 8000 rpm of the crusher's rotation speed (50 rpm) and a classifier inverter using a air flow crusher (HTM-200). Green tea stalk powder was prepared by grinding and classifying.
[비교예 2] Comparative Example 2
일반적인 녹차 제조 공정(덖음)을 거친 녹차를 잎과 줄기를 분리하지 않는 상태로 실시예 1과 동일한 방법에 따라 수분함량이 3%가 될 때까지 1시간 동안 건조시켜 파쇄기에서 10메쉬(17mm) 이하로 조분쇄한 후, 사이크론 분급기가 설치된 기류식 분쇄기(HTM-200, 부성분체)를 이용하여 분쇄기 회전수 8000rpm, 분급기 인버터 50Hz로 2시간 동안 분쇄 및 분급하여 녹차 분말을 제조하였다.The green tea, which has been subjected to the general green tea manufacturing process (덖), is dried for 1 hour until the moisture content reaches 3% according to the same method as in Example 1 without separating leaves and stems, and then 10 meshes (17 mm) or less in a crusher. After coarsely pulverizing, the green tea powder was prepared by pulverizing and classifying for 2 hours at a mill speed of 8000 rpm and a classifier inverter using a air flow mill (HTM-200, subcomponent) equipped with a cyclone classifier.
[참고예 1] Reference Example 1
식품에 많이 사용되는 불용성 식이 섬유인 차전차피를 참고예로 하였다.A reference example is a chachachapi which is an insoluble dietary fiber, which is widely used in food.
[시험예 1] 식이섬유 함량 측정Test Example 1 Measurement of Dietary Fiber Content
상기 실시예 1~2, 비교예 2 및 참고예 1의 녹차 식이섬유 및 녹차 분말 내 식이섬유 함량을 식품공전에 나온 식이섬유 정량법에 따라 측정하여 그 결과를 표 1에 나타내었다.The dietary fiber content in the green tea dietary fiber and green tea powder of Examples 1 to 2, Comparative Example 2 and Reference Example 1 was measured according to the dietary fiber quantitative method shown in the food code, and the results are shown in Table 1.
상기 표 1로부터 알 수 있는 바와 같이, 실시예 1~2는 불용성 식이섬유인 참고예 1보다 식이섬유 함량이 적지만, 시판되는 일반 녹차 분말 비교예 2보다 10% 이상 높은 식이섬유 함량을 갖고 있다. 또한 실시예 1~2에서 알 수 있는 것과 같이 분급을 하지 않고 더 오랜 시간 분쇄할 경우, 생산성은 감소하지만 얻을 수 있는 식이섬유 중량은 증가하는데, 이는 줄기 내에 식이섬유가 쉽게 분쇄가 되지 않고 남아있는 영역이 더 많기 때문이다. 따라서, 식이섬유 함량은 조금 적지만 생산성 및 효율을 감안할 때, 실시예 1과 같이 2시간 정도 분쇄하면서 분급을 하는 것이 바람직하다. As can be seen from Table 1, Examples 1 and 2 have a dietary fiber content less than that of Reference Example 1, which is an insoluble dietary fiber, but has a dietary fiber content of 10% or more higher than that of commercial green tea powder Comparative Example 2. . In addition, as can be seen in Examples 1 and 2, when grinding for a longer time without classification, the productivity is reduced, but the weight of dietary fiber can be increased, which means that the dietary fiber in the stem is not easily crushed. Because there are more areas. Therefore, the dietary fiber content is slightly small, but considering the productivity and efficiency, it is preferable to classify while grinding for about 2 hours as in Example 1.
[시험예 2] 카테킨 함량 측정Test Example 2 Measurement of Catechin Content
상기 실시예 1~2 및 비교예 2의 녹차 식이섬유 및 녹차 분말 내 카테킨 함량을 HPLC (Agilent 1100, HP)로 분석하여 그 결과를 표 2에 나타내었다.The catechin content in the green tea fiber and green tea powder of Examples 1 and 2 and Comparative Example 2 was analyzed by HPLC (Agilent 1100, HP) and the results are shown in Table 2.
상기 표 2로부터 알 수 있는 바와 같이, 실시예 1~2의 녹차 식이섬유는 일반적인 녹차 분말 비교예 2와 비교하여 약 70%의 카테킨 함량을 갖는다. As can be seen from Table 2, the green tea dietary fiber of Examples 1 to 2 has a catechin content of about 70% compared to the general green tea powder Comparative Example 2.
[시험예 3] 색상 비교[Test Example 3] Color Comparison
실시예 1의 녹차 식이섬유와 비교예 1의 녹차 분말을 각각 정제수에 넣고, 샬레에서 색상을 촬영하였다(도 1). 도 1에서 보는 바와 같이 실시예 1에서 제조한 녹차 식이섬유는 비교예 1에서 제조한 녹차 분말보다 우수한 색상을 보인다.The green tea dietary fiber of Example 1 and the green tea powder of Comparative Example 1 were each put in purified water, and color was photographed in a chalet (FIG. 1). As shown in Figure 1, the green tea dietary fiber prepared in Example 1 shows an excellent color than the green tea powder prepared in Comparative Example 1.
[시험예 4] 분말 색도 측정Test Example 4 Powder Color Measurement
실시예 1의 녹차 식이섬유와 비교예 1, 비교예 2의 녹차 분말을 각각 미놀타 색도 측정기(Chroma meter CR-410, Minolta)를 사용하여 색도 a값을 측정하고 그 결과를 하기 표 3에 나타내었다.The green tea dietary fiber of Example 1 and the green tea powder of Comparative Example 1 and Comparative Example 2 were measured using a Minolta chromaticity meter (Chroma meter CR-410, Minolta), respectively, and the results are shown in Table 3 below. .
표 3으로부터 알 수 있는 바와 같이, 실시예 1은 비교예 1보다 녹색도가 증가하였다(색도 a값이 (-)으로 클수록 녹색도 증가). 이는 일반적인 식이섬유 제조 공정에서 수용성 성분을 제거하거나 혹은 수용성 식이섬유만을 추출하기 위해 열수 추출 공정을 이용할 경우, 녹차의 녹색도가 저해되기 때문이다. 실시예 1은 비교예 2와 비교하여 색도는 낮지만, 도 1에서 알 수 있듯이 색감이나 전체적인 느낌이 연녹색을 띄어 관능 품질에서 떨어지지 않는다.As can be seen from Table 3, Example 1 increased the greenness than Comparative Example 1 (the greenness increased as the chromaticity a value became negative (-)). This is because the greenness of green tea is impaired when the hot water extraction process is used to remove the water-soluble components or extract only the water-soluble dietary fiber in the general fiber manufacturing process. Example 1 has a lower chromaticity as compared with Comparative Example 2, but as shown in FIG. 1, the color or overall feeling is pale green and does not degrade in sensory quality.
[시험예 5] 습식 입도(particle size) 분석Test Example 5 Wet Particle Size Analysis
실시예 1의 녹차 식이섬유와 비교예 2의 녹차 분말을 입도 분석기 (Mastersizer 2000, Malvern Instruments Limited, UK)를 이용하여 습식(Hydro 2000, Malvern Instruments Limited, UK)으로 측정하여 그 결과를 하기 표 4에 나타내었다.The green tea dietary fiber of Example 1 and the green tea powder of Comparative Example 2 were measured by wet (Hydro 2000, Malvern Instruments Limited, UK) using a particle size analyzer (Mastersizer 2000, Malvern Instruments Limited, UK). Shown in
표 4로부터 알 수 있는 바와 같이, 실시예 1의 녹차 식이섬유의 평균 입도는 34㎛로 측정되었으며, 이는 비교예 2와 동등한 수준이다. 또한, 실시예 1의 녹차 식이섬유 입도 분포곡선은 도 2와 같다.As can be seen from Table 4, the average particle size of the green tea dietary fiber of Example 1 was measured to be 34㎛, which is equivalent to Comparative Example 2. In addition, the green tea dietary fiber particle size distribution curve of Example 1 is the same as FIG.
[시험예 6] 관능검사Test Example 6 Sensory Test
10℃의 물 100ml에 상기의 방법으로 제조된 실시예 1과 비교예 2의 1g을 각각 분산한 후, 10명의 훈련된 관능검사 요원에 의해 순위법에 의한 관능검사를 실시하여 그 결과를 하기 표 5에 나타내었다.After dispersing 1 g of Example 1 and Comparative Example 2 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. 5 is shown.
표 5로부터 알 수 있는 바와 같이, 실시예 1의 녹차 식이섬유는 일반적으로 제조된 가루 녹차 분말 비교예 2와 같은 유사한 색, 맛과 향을 지니고 있는 것으로 나타났다.As can be seen from Table 5, the green tea dietary fiber of Example 1 was found to have a similar color, taste and aroma as the powdered green tea powder Comparative Example 2 prepared in general.
도 1은 실시예 1에 의해 제조된 녹차 줄기 식이섬유 분말과 비교예 1에 의해 제조된 녹차 분말의 색도를 비교하기 위해 찍은 사진이다(좌(左)로부터 실시예 1, 비교예 1).1 is a photograph taken to compare the chromaticity of the green tea stem dietary fiber powder prepared in Example 1 and the green tea powder prepared in Comparative Example 1 (Example 1 from Comparative Example 1, Comparative Example 1).
도 2는 실시예 1에 의해 제조된 녹차 줄기 식이섬유 분말의 습식 입도 분포 곡선이다.Figure 2 is a wet particle size distribution curve of the green tea stem dietary fiber powder prepared in Example 1.
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| KR20200049238A (en) * | 2018-10-31 | 2020-05-08 | (주)아모레퍼시픽 | Granular Composition Comprising Dietary Fiber from Green Tea and Method for Preparing the Same |
| US11337437B2 (en) | 2018-10-31 | 2022-05-24 | Amorepacific Corporation | Granular composition comprising dietary fibers derived from green tea and method for preparing the same |
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| US11337437B2 (en) | 2018-10-31 | 2022-05-24 | Amorepacific Corporation | Granular composition comprising dietary fibers derived from green tea and method for preparing the same |
| US11412753B2 (en) | 2018-10-31 | 2022-08-16 | Amorepacific Corporation | Granular composition comprising dietary fibers derived from green tea and method for preparing the same |
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