KR20090084588A - Natural carbonated beverage comprising tea leaves and fruit or vegetable juice and a preparation method thereof - Google Patents

Abstract

A natural carbonated beverage using green tea extract and natural fruit and vegetable juices and a preparing method thereof are provided to show excellent antioxidant effects by mixing green tea extract with mulberry juice or tomato juice and natural carbonated water. A method for preparing a natural carbonated beverage comprises the following steps of: mixing 40-60 parts of green tea extract, 15-35 parts of fruit and vegetable juice and 15-35 parts of sugar; and adding 200-300 parts of natural carbonated water to the mixture. The fruit and vegetable juice represents a fresh mulberry juice, a mulberry extract or tomato juice. The green tea is extracted in cold water to obtain the green tea extract.

Description

Natural carbonated beverage comprising tea leaves and fruit or vegetable juice and a preparation method

The present invention relates to a natural carbonated tea drink using natural fruit vegetable juice and a method of manufacturing the same, and more specifically, by adding a green vegetable extract such as mulberry juice or tomato juice and natural carbonated water, various green tea has Catechin, which has strong antioxidant activity among the branched functional components, exhibits an effect of increasing antioxidant activity by components such as amino acids, organic acids, and vitamin C of fruit vegetable juice. Unlike an artificial carbonated beverage, the present invention relates to a natural carbonated tea drink by adding natural carbonated water and green tea extract, mulberry juice, tomato juice, etc. to increase the functionality, and a method of preparing the same.

The biggest driving force that tea has developed as an important beverage is the specificity of its chemical composition. Tea, which is known as a functional food with various pharmacological and health promoting effects, is mostly due to catechins in tea leaves. The catechins belonging to the polyphenols include five kinds of gallocatechin (CG), epigallocatechin (EGC), epicatechin (EC), gallate epicatechin (ECG) and gallate epigallocatechin (EGCG). And other catechins such as catechins. Their various physiological functions have been reported antioxidant activity, anticancer action, detoxification action, hypoglycemic action, antibacterial action, caries prevention effect, anti-aging action.

The green leaves of tea are about 75 ~ 80% of water, and the rest is solid. 40% of this solid is water-soluble component, the rest is insoluble substance and the main component of insoluble substance is cell such as cellulose, protein, pectin. There are storage substances such as starch and starch, and fat-soluble substances which are not soluble in water but soluble in ether or alcohol include various flavor components, chlorophyll, xanthophyll, vitamin A, vitamin E, and small amounts of fatty acids and lipids.

Tea leaves also contain various sugar components, as well as components such as starch and cellulose. In terms of dry matter, there are 5 ~ 10% of free sugar, 1 ~ 4% of starch, 3 ~ 13% of pectin, 9 ~ 16% of crude fiber, and 4 ~ 10% of other polysaccharides. Since these free sugars are greatly reduced by shading, as the free sugar content of the lower leaves is increased and growth is increased, the total amount of pectin increases but the amount of water-soluble pectin decreases.

Green tea contains 1 ~ 5% of free amino acids and has a big influence on the taste of tea and consists of about 28 kinds of amino acids. The distribution of amino acids is the time of picking tea leaves, varieties of tea, shading, and nitrogen Depends.

Tea leaves contain organic acids such as succinic acid, malic acid, citric acid, iso-citric acid, coumarin acid, elaginic acid, and chlorogenic acid, which affect the respiratory activity of plants.

Tea leaves, on the other hand, have water-soluble vitamins that are soluble in water and fat-soluble vitamins that are insoluble in water. Water-soluble vitamins include vitamin B group, C, P, and fat-soluble vitamins include vitamins A, D, E, and K. The content of vitamin C is much higher than other vegetables or fruits, and depending on the type of tea, the amount of reduced vitamin C is changed to oxidized vitamin C by enzymes during the fermentation process. Lipid-soluble vitamin A contains about 17-18 mg% of fresh leaves, and vitamin E is much higher than other fruits, especially alpha-tocopherol, which is very effective.

Audi is a fruit of mulberry that has been cultivated for sleep and belongs to fruits according to the definition of fruit, which is edible. In English, mulberry is called 'mulberry', 'mul' comes from 'mull', 'to add spices to wine or beer', and 'berry' is from 'berry', that is, like 'grape and juice' This means a lot of error.

Mulberry leaves have been important as silkworm food for the production of high-quality cocoon, as well as being used to treat diabetes, eczema and acute arthritis. In addition, the roots and bark of mulberry trees have been widely used in oriental medicine as diuretics, but the mulberry fruit, mulberry, is used for the production of raw or leached liquor.

In the West, they thought only of food, such as strawberries, bilberry, raspberry, and had little interest in Audi. In the Dongbogam <Sugar Liquid>, Audi said that healed thirst (a bottle of thirsty water and food, but the body is thin and the amount of urine) is better, and the jang is comfortable, and if you eat it for a long time, you will not be hungry. Recently, it has been found that a large amount of C3G, which is a special ingredient, is increasing in interest in Audi.

In the Dongmugamgam's <Sugar Piece>, it is written about the mulberry, which is cold and sweet in nature, and the black mulberry in the herb heals the edema, soaks the wall, quenches thirst, peees well, brightens ears and eyes and takes If the gray hair is black and the mulberry prevents the aging of the regular contains all the functionality of the Audi can be seen. It contains abundant glucose and malic acid and has been used as a sulfur plant. The nutritional content of Audi is shown in Table 1 below.

Nutrition Facts Bell Energy moisture (%) Protein (g) Lipid (g) Carbohydrate (g) Crude fiber (g) Ash (g) Calcium (mg) Phosphorus (mg) Native species 50.0 84.2 2.6 0.3 9.3 2.7 0.9 45.0 45.0 Improved species 46.0 87.2 1.6 0.2 9.4 0.9 0.7 61.0 31.0 Bell Iron (mg) Sodium (mg) Potassium (mg) Vitamin A (R.E.) β-carotene (μg) Vitamin B ₁ (mg%) Vitamin B ₂ (mg%) Niacin (mg) Vitamin C (mg) Native species 2.3 16.0 284.0 8.0 50.0 1.47 0.07 0.6 5.0 Improved species 2.0 17.0 203.0 9.0 55.0 1.30 0.11 0.3 4.0

Tomatoes, belonging to vegetables, were native to South America, an Inca empire that enjoyed a high degree of civilization. It was quite a long time to enter our country through Europe, but it was also ornamental for the first time and the history of food was not so long.

Tomato is also called persimmon or Nammansi. Tomato contains about 0.5 ~ 1% of citric acid containing lutin (vitamin P) and about 70 ~ 90mg of free amino acid. The nutritional content of tomatoes is shown in Table 2 below.

Nutritional Content of Tomato tomato Energy moisture (%) Protein (g) Lipid (g) Carbohydrate (g) Crude fiber (g) Ash (g) Calcium (mg) Phosphorus (mg) raw stuff 14.0 95.2 0.9 0.1 2.9 0.4 0.5 9.0 19.0 Juice 13.0 95.2 0.8 0.1 2.7 0.4 0.8 10.0 16.0 tomato Iron (mg) Sodium (mg) Potassium (mg) Vitamin A (R.E.) β-carotene (μg) Vitamin B ₁ (mg%) Vitamin B ₂ (mg%) Niacin (mg) Vitamin C (mg) raw stuff 0.3 5.0 178.0 90.0 542.0 0.04 0.01 0.6 11.0 Juice 0.8 63.0 156.0 40.0 237.0 0.03 0.02 0.7 5.0

The red color of tomatoes is due to a substance called carotenoids, especially lycopene. In a study by the secret of the disease, tomato-rich lycopene is most common in male testicles, preventing prostate cancer and reducing infertility. Carotenoids are known to exert strong antioxidant activity in the human body by inhibiting cellular damage of free radicals to prevent aging.

When you eat fatty foods such as meat or fish, accompanied by tomatoes promote digestion in the stomach, lighten the burden on the stomach and neutralize acidic foods, so there is a benefit.

Tomato's routine is a good food for people with high blood pressure because it serves to strengthen blood vessels and lower blood pressure.

Tomatoes have emerged as one of the most consumed foods by Hawaiians who have a low risk of stomach cancer, Norwegians who have a low risk of lung cancer, and elderly Americans who have a low mortality rate from all cancers.

A survey of elderly people found that the cancer mortality rate among those who consumed tomatoes was only half that of those who did not like tomatoes.

Accordingly, the present inventors have added vegan juices such as mulberry juice or tomato juice and natural carbonated water to green tea extracts in consideration of physiologically active effects such as green tea, mulberry, tomato, and the like. Antioxidant activity is doubled by the components of amino acids, organic acids, vitamin C, etc. of the fruit juice, and the softness and refreshing refreshing feeling can be felt by the addition of natural carbonated water different from artificial carbonated drinks. It was confirmed that the natural carbonated tea beverage can be prepared and completed the present invention.

It is an object of the present invention to provide a natural carbonated tea beverage having excellent anti-oxidant effect and natural refreshing water with the addition of natural carbonated water, which can be prepared by adding green vegetable extracts such as mulberry juice or tomato juice and natural carbonated water. There is.

Another object of the present invention is to provide a method for producing a natural carbonated tea beverage having a superior antioxidant effect by adding fruit juice, such as mulberry juice or tomato juice, to the green tea extract, and light and tangy with the addition of natural carbonated water.

The above object of the present invention was achieved by preparing a natural carbonated tea drink by mixing green tea extract, fruit juice and natural carbonated water and performing catechin component analysis and sensory evaluation of the natural carbonated tea drink.

Hereinafter, the configuration of the present invention.

The present invention provides a natural carbonated tea drink using natural fruit juice and a method for producing the same.

The present invention comprises the steps of preparing a natural carbonated tea drink; Performing catechin component analysis of the natural carbonated tea beverage; And performing a sensory evaluation of the natural carbonated tea drink.

Preferably, the method for preparing natural carbonated tea drink using natural fruit juice of the present invention includes the following steps (see FIG. 1):

Preparing a green tea extract;

Preparing fruit juice;

Adding fruit juice and sugar to the green tea extract; And

Adding natural carbonated water to the mixture of the above steps.

In the present invention, the green tea extract may be prepared by extraction with cold water.

In the present invention, the fruit juice can be used for any of fruits and vegetables used in the manufacture of beverages, specific examples include audi, tomatoes and the like.

The preferred blending ratio of the natural carbonated tea drink of the present invention is 40-60 parts by weight of green tea extract, 15-35 parts by weight of fruit juice, 15-35 parts by weight of sugar and 200-300 parts by weight of natural carbonated water in terms of sensory beauty and antioxidant activity. If the blending ratio is out of range, there is a disadvantage that the sensuality of the drink falls. In particular, if the blending ratio of green tea extract and fruit vegetable juice is less than the lower limit, not only the sensory taste is lowered, but also the antioxidant activity is lowered, and if the amount is higher than the upper limit, the refreshment of the beverage is poor, so the sensory taste is not good. Sugar is added to season the drink's flavoring.

The most preferred blending ratio of the natural carbonated tea drink of the present invention is 50 parts by weight of green tea extract, 25 parts by weight of fruit juice, 25 parts by weight of sugar and 250 parts by weight of natural carbonated water in terms of functional beauty and antioxidant activity.

In the present invention, the catechin component analysis of the natural carbonated tea beverage was analyzed using a high performance liquid chromatography (HPLC) device.

The present invention is added to the green tea extract, fruit juices such as mulberry juice or tomato juice and natural carbonated water, catechins with strong antioxidant activity among the various functional ingredients that green tea has components of amino acids, organic acids, vitamin C, etc. There is an excellent effect that can be produced by the natural carbonated tea beverage that shows the effect of doubling the antioxidant action and have a cool feeling by the addition of natural carbonated water.

Hereinafter, a specific method of the present invention will be described in detail with reference to Examples, and the scope of the present invention is not limited only to these Examples.

Example  1 to 3: present invention Of natural carbonated tea drink  Produce

Green tea extract was poured into 16g of green tea 200ml of cold bottled water and soaked for 15 minutes.

The mulberry juice was made from two kinds of juices that were juiced by heating the fresh juice and the hot water without heating the mulberry.

Tomato juice is fine enough to chop tomatoes in a mixer, peeling moderately ripe tomatoes. If the tomato is completely ground so that it will not be chewed, it will lose its own color, aroma, and beauty by the heat of the mixer. .

Natural carbonated water was used as ultra-fine mineral water of Ilhwa Co., Ltd., which is commercially available.

The preferred manufacturing process of the natural carbonated tea beverage of the present invention is shown in FIG.

Green tea audio juice carbonate tea drink was prepared by mixing the green tea extract 50g, udi juice 25g, sugar 25g and mixed well, then added 250g (1 can) of cool natural carbonated water (see Table 3 and Figure 2).

Green tea mulberry carbonate tea drink was prepared by mixing the green tea extract 50g, mulberry juice 25g, sugar 25g and mixed well, then added 250g (1 can) of cool natural carbonated water (see Table 3).

Green tea tomato juice carbonated tea drink was prepared by mixing the green tea extract 50g, tomato juice 25g, sugar 20g and then mixed with 250g (1 can) of cool natural carbonated water (see Table 3 and Figure 3).

Material composition of each natural carbonated tea beverage of the present invention (unit: g) material Example 1 (green tea audio juice carbonated tea drink) Example 2 (green tea audio-visual juice carbonated tea drink) Example 3 (green tea tomato juice carbonated tea drink) Green Tea Extract (g) 50 50 50 Mulberry juice (g) 25 0 0 Mulberry juice (g) 0 25 0 Tomato juice (g) 0 0 25 Sugar (g) 25 25 20 Natural Carbonated Water (g) 250 250 250

Comparative example  1: using only green tea extract Of green tea carbonated tea drink  Produce

Green tea extract was poured into 16g of green tea 200ml of cold bottled water and soaked for 15 minutes.

Natural carbonated water was used as ultra-fine mineral water of Ilhwa Co., Ltd., which is commercially available.

Green tea carbonated tea drink was prepared by mixing the green tea extract 75g and sugar 25g well mixed with 250g (1 can) of cool natural carbonated water.

Comparative example  2: Only fresh juice  Used Of Audi Juices Carbonated Tea Drink  Produce

The mulberry juice was made by directly juice without heat treatment.

Natural carbonated water was used as ultra-fine mineral water of Ilhwa Co., Ltd., which is commercially available.

The mulberry juice carbonated tea drink was prepared by mixing 75g mulberry juice and 25g of sugar and then adding 250g (1 can) of cool natural carbonated water.

Comparative example  3: Only the mulberry juice  Used Of Audi Juice Carbonated Tea Drink  Produce

The mulberry juice was made by heating the mulberry juice in a bath.

Natural carbonated water was used as ultra-fine mineral water of Ilhwa Co., Ltd., which is commercially available.

The mulberry carbonate tea drink was prepared by mixing 75g of mulberry juice and 25g of sugar and then mixing 250g (1 can) of cool natural carbonated water.

Comparative example  4: using only tomato juice Of tomato juice carbonated tea drink  Produce

Tomato juice should be peeled to a moderate ripe tomatoes, then enough to chop tomatoes in the mixer. The ground tomato solution was sieved to make tomato juice.

Natural carbonated water was used as ultra-fine mineral water of Ilhwa Co., Ltd., which is commercially available.

Tomato juice carbonated tea drinks were prepared by mixing 75g tomato juice and 20g of sugar and then mixing 250g (1 can) of cool natural carbonated water.

Example  4: present invention Of natural carbonated tea drink  Component Analysis

Catechin component analysis of the natural carbonated tea beverages of Examples 1 to 3 was carried out using a high performance liquid chromatography apparatus. Sample preparation for the analysis of catechin content is diluted with 50 ml of each natural fruit juice and natural carbonated tea beverage, distilled water of the same amount to make 100ml and transferred to the separating funnel. To remove caffeine, which hinders the extraction of catechins, 50 ml of chloroform is added and shaken vigorously, and when left to stand, it is divided into chloroform layer and water layer. The chloroform layer from which the caffeine component was extracted is collected separately (run three times). Remove caffeine and add 50 ml of ethyl acetate to the remaining water layer and shake gently to separate the water layer and ethyl acetate layer. Discard the water layer and remove the organic solvent from the ethyl acetate layer from which the catechin components elute. After concentration, 5 ml of ethyl acetate was added to dissolve the catechin components, filtered through a 0.45 µm filter, and used as a sample for HPLC analysis. The high-performance liquid chromatography used for analysis was Shimadzu LC-10AD, the column was Merck RT250-4, LiChrosorbRP-18 (5 μm), UV detection 280 nm, and the mobile phase was methanol-0.5% acetic acid solution (30-70, v / v ). Was set at a flow rate of 0.8 ml / min.

As a result of analyzing the catechin content of each natural fruit juice, the mulberry juice of Example 1 was gallate epigallocatechin (EGCG), epicatechin (EC), gallate epicatechin (ECG), and the mulberry juice of Example 2 was browned. The acid salt epigallocatechin (EGCG) and the tomato juice of Example 3 were found to contain the gallate epigallocatechin (EGCG) and epicatechin (EC). The results are shown in Table 4 below.

Catechin content of each natural fruit juice of the present invention (unit: ㎍ / ㎖)                  Catechin Natural and Vegetable Juice CG EC ECG EGC EGCG Total Example 1 (audio juice) - 45 2.4 - 9.8 57.2 Example 2 (audio juice) - 33 - - 7.8 40.8 Example 3 (tomato juice) - - - - - -

Analysis of catechin content of each natural carbonated tea beverage of Examples 1 to 3 The amount of each natural carbonated tea beverage of Examples 1 to 3 was significantly higher than that of the catechins contained in the natural fruit and vegetable juices of Examples 1 to 3. It was found to contain catechins. The results are shown in Table 5 below.

Catechin content of each natural carbonated tea beverage of the present invention (unit: ㎍ / ㎖)  Catechin Natural and Vegetable Juice CG EC ECG EGC EGCG Total Example 1 16 381 293 133 888 1,711 Example 2 16 123 191 65 683 1,078 Example 3 9 268 8 184 194 663

Therefore, the catechin content of each natural fruit juice carbonated tea drink was doubled when the green tea extract was mixed with the natural fruit juice.

Example  5: present invention Of natural carbonated tea drink  Sensory evaluation

The sensory evaluation of the natural carbonated tea beverage of the present invention prepared in Examples 1 to 3 was carried out.

In the case of natural carbonated tea drink using audible juice and mulberry juice, grape juice (trade name: Delmont grape juice) of similar color among red wines and grape juices, which are generally known for antioxidant activity, was used as a control. In the case of natural carbonated tea drink using tomato juice was used commercially marketed tomato juice (brand name: Gaya tomato juice).

The sensory test was performed by randomly extracting 68 males and females aged 10 to 50 years and rated the color, aroma and taste with a 5-point rating (5 = best; 4 = good; 3 = normal; 2 = slightly poor; 1 = very The score was evaluated twice, and the final score was summed to obtain the average value.

Sensory test results are shown in Table 6 below. The sensory test subjects generally evaluated the natural carbonated tea drink of the present invention better than the control group in color, aroma and taste. Especially, the addition of natural carbonated water softens, refreshing and cool refreshing feeling unlike the commercially available carbonated soft drinks. It was evaluated that they could feel.

Natural Carbonated Tea Beverage Sensory Evaluation Results Fruit juice type division Color (rating) Incense (rating) Taste (rating) Comprehensive Preference Overall rating Mulberry juice Example 1 4.00 3.50 3.44 3.31 3.65 Grape Juice (Delmont) 3.72 3.47 3.34 2.94 3.51 Mulberry juice Example 2 3.78 3.42 3.416 3.47 3.55 Grape Juice (Delmont) 3.72 3.47 3.34 2.94 3.541 tomato Example 3 3.53 3.57 3.71 3.72 3.4160 Tomato Juice (Gaya) 3.31 3.06 2.46 2.94 2.94

As described above, the present invention is prepared by adding green vegetable extracts such as mulberry juice or tomato juice and natural carbonated water to green tea extracts, catechins with strong antioxidant activity among various functional ingredients possessed by green tea It is considered to be a very useful invention in the field of food and beverage because it has an excellent effect to provide a health beverage and a method for producing the same by the components of the juice amino acids, organic acids, vitamin C, etc.

1 is a diagram illustrating the most preferred processes and procedures for practicing the present invention.

Figure 2 is a photograph showing the appearance of the green tea juice carbonate tea drink using the present invention green tea and mulberry juice.

Figure 3 is a photograph showing the appearance of the green tea tomato juice carbonated tea drink using the present invention green tea and tomato juice.

Claims (3)

Natural fruit and vegetable juice with a refreshing feeling, characterized in that the mixture of 200 to 300 parts by weight of natural carbonated water after mixing 40 to 60 parts by weight of green tea extract, 15 to 35 parts by weight of fruit juice, and 15 to 35 parts by weight of sugar Method for producing a natural carbonated tea drink using catechin. [Claim 2] The method of claim 1, wherein the fruit juice is a mulberry juice, a mulberry juice or a tomato juice. The natural carbonated tea drink using the catechins of green fruit juice with a refreshing feeling and the main antioxidant active ingredient produced by the manufacturing method according to claim 1 or 2.

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