KR20090132127A - Green tea of tangerine, rape or camellia having good taste and the method for preparing thereof - Google Patents

Abstract

PURPOSE: A green tea with tangerine flavor, a green tea with rape flower flavor, a green tea with camellia flower flavor, and their preparation methods are provided to improve liking by obtaining the novel perfume and smell and by masking the astringent taste. CONSTITUTION: A green tea with tangerine flavor is prepared by coating a green tea with 1 ~ 10 wt% of tangerine flavor, and mixing it with 2 ~ 40 wt% of the dried tangerine peel. A green tea with rape flower flavor is prepared by coating a green tea with 1 ~ 10 wt% of rape flower flavor; and mixing it with 2 ~ 40 wt% of the dried rape leaf. A green tea with camellia flower flavor is prepared by coating a green tea with 1 ~ 10 wt% of camellia flower flavor, and mixing it with 2 ~ 40 wt% of the dried camellia leaf.

Description

Green tea of tangerine, rape or camellia having good taste and the method for preparing Technical}

The present invention relates to citrus-flavored green tea, rape blossom green tea, camellia-flavored green tea, and a method for producing the same. More specifically, the green tea prepared by a known method is coated with citrus fruit, rape blossom or camellia flavor, and citrus fruits. The present invention relates to a citrus flavored green tea, rape blossom green tea, camellia green tea, and a method for producing the same by mixing the peel, rapeseed petals or camellia petals with green tea coated with respective flavors.

Green tea is produced by inactivating the enzyme by treating the oxidase present in the tea leaves with heat or steam using the shoots or leaves of Camellia Sinensis of Camellia family. Green tea has not only been consumed as a favorite beverage since BC, but also its value is being recognized as the pharmacological mechanism of various ingredients contained in green tea has recently been identified. Green tea contains a large amount of active ingredients such as polyphenols such as catechin, dietary fiber, β-carotene caffeine, amino acids, and vitamin C. It has been found to be effective in detoxification, fatigue recovery, cardiovascular action and skin beauty. Polyphenols contained in the most antioxidant, anti-cancer action, blood cholesterol lowering action, anti-aging, heavy metal detoxification, caries prevention and bad breath removal effect has been attracting much attention.

However, green tea has a problem in that the astringent taste and bitter taste by polyphenols degrades palatability. Therefore, efforts have been made to mask the listening and astringency of green tea and to improve palatability.

Citrus fruits contain many nutrients such as citric acid, vitamins, carotenoids, and flavonoids, and research results have been reported to contain substances that inhibit the mechanism of environmental hormones. Hallabong, a type of citrus fruit, has a higher palatability than other citrus fruits because it is fragrant and sweet. Hallabong is the name of the varieties of citrus fruits that were bred in 1972 at the Citrus Department in the Orchard Test Center of Agriculture, Japan. Japanese varieties are localized, and among them, high-quality products such as sugar and color are distributed under a special brand called Decophone. Hallabong is a new name for this variety in Jeju Island. Hallabong is high in sugar, tender in meat, and juicy, and is grown a lot in Jeju Island. Hallabong has much higher sugar and vitamin C than citrus fruits, which helps to boost metabolism and overcome cold. In particular, the effectiveness of the peel is better than the flesh, the dried peel is excellent for cold edema and is used for medicinal purposes.

Rapeseed is a Papaver Cruciferaceae, 80 ~ 150cm high, with straight stems at the roots, white color of stems and leaves. Flowers are yellow with 4 petals, with several flowers growing from bottom to top. Herbs are annual or biennial, native to Europe and Siberia. Rape leaves are sweet and soft, and are applied to various dishes. They are mainly used to squeeze oil. Oil squeezed from seeds is called canola oil and is widely used in western cuisine.

Camellia grows in the mountains and villages near the south and coast of Korea. The leaf surface is dark green, glossy and yellowish green on the back. Flowers are red, attached to the end of each branch, without peduncle. Small paws are several, round, with white hairs on the outside. The flowers contain leucoanthocyanin, anthocyanin, camellin, akisaponin and camelliagenin A, B, C, and the like. Camellia is known to have the effect of bleeding, hemostasis, acid, and swelling.

After the green tea is coated with citrus, rape or camellia flavors, and the citrus peel, rapeseed or camellia petals are mixed with the green tea coated with their respective flavors, the citrus, rapeseed or camellia masks the green tea's distinctive listening and astringent taste. The present invention has been accomplished by discovering that masking can improve palatability and at the same time reduce bitter taste.

Accordingly, it is an object of the present invention to provide a citrus flavored green tea, rape green tea or camellia green tea that masks the listening and astringency of green tea and improves palatability.

In order to achieve the above object, the present invention is a citrus flavored green tea mixed with dried citrus peel after coating green tea with citrus fragrance, camellia flavored green tea and green camellia with rape blossoms mixed with dried rape petals It provides a camellia-flavored green tea mixed with dried camellia petals after coating the fragrance.

In addition, the present invention (a) evenly spraying and mixing the citrus flavor in green tea coating the flavor; And (b) mixing the dried citrus peel with the fragrance coated green tea,

(a) evenly spraying and mixing the rapeseed flower fragrance in green tea to coat the fragrance; And (b) a method of producing a rapeseed flower flavored green tea comprising the step of mixing the dried rapeseed petals to the flavor-coated green tea, and

(a) spraying the camellias evenly and mixed with green tea to coat the fragrance; And (b) mixing the dried camellia petals with the fragrance-coated green tea.

Citrus flavored green tea, rape blossom green tea or camellia flavored green tea according to the present invention by giving citrus flavor, rape blossom or camellia flavor to the taste of the green tea alone, it shows a different aromatic flavor than before and the distinctive aroma and astringent taste of green tea masked palatability This is very excellent.

The present invention is coated with a citrus flavor and then dried citrus peeled citrus flavored green tea, coated with rapeseed flower flavor on green tea, rape blossom flavored green tea mixed with dried rapeseed petals and then dried camellia fragrance green tea and dried Provides camellia-flavored green tea mixed with dried camellia petals.

In addition, the present invention (a) evenly spraying and mixing the citrus flavor in green tea coating the flavor; And (b) mixing the dried citrus peel with the fragrance coated green tea,

(a) evenly spraying and mixing the rapeseed flower fragrance in green tea to coat the fragrance; And (b) a method of producing a rapeseed flower flavored green tea comprising the step of mixing the dried rapeseed petals to the flavor-coated green tea, and

(a) spraying the camellias evenly and mixed with green tea to coat the fragrance; And (b) mixing the dried camellia petals with the fragrance-coated green tea.

Hereinafter, the present invention will be described in detail.

Green tea used in the present invention is prepared according to the general green tea processing method. In general, green tea can be divided into two types: green tea, which is roasted in a hot pan to remove moisture and listening, and thickener tea, which is steamed after steaming green leaves from tea trees. After fermentation by inhibiting fermentation by inactivating polyphenol oxidase in green tea leaves through the process of steaming and steaming. Process) and drying process.

The fragrance used in the present invention is a fragrance that is co-developed and prescribed to match the characteristics of green tea. Citrus flavors, rape blossoms and camellia flavoring method of manufacturing the fragrance is the same as the procedure of FIG. First, the fragrance pattern of the target raw material is analyzed and the fragrance pattern of each raw material is realized by mixing the main chemicals affecting the fragrance. After filtration, they are placed in a container for quality inspection and packaging.

Citrus scent makes citrus-based scent strong to make citrus fresh and sweet scent, while rapeseed scent is a citrus-based fruit scent of yellow scent to mask citrus scent. . Camellia scent has a very fine fragrance of camellia itself, and the base is a floral-based scent that embodies the image of camellia. Each fragrance harmonization is evaluated by fragrance experts and product development researchers.

In the step of coating the citrus flavor, rapeseed or camellia aroma to the green tea, spraying the citrus flavor, rapeseed or camellia flavor in 1% by weight to 10% by weight, preferably 2% by weight to 8% by weight relative to the total weight of green tea It is desirable to. If the content is less than 1% by weight, the fragrance is insufficient to mask green tea and foliage odor. If the content is more than 10% by weight, the intensity of the fragrance is so strong that the palatability is lowered, and the moisture content is increased during the fragrance coating. Changes over time can quickly progress, reduce stability, and can cause contamination, such as microbial propagation.

The dried citrus peel, rapeseed petals or camellia petals used in the present invention are washed by citrus peels, rapeseed petals or camellia petals, cut in the case of citrus peels to a size of about 2 cm in diameter, dried to less than 5% moisture content do. Rape flowers should be used without cutting after removing the calyx and stem after harvesting flowers. Camellia flowers are prepared using sheets of double camellia. In the case of flowers, the moisture content is less than 10%, and the drying process is dried for at least 18 hours while ventilating between 50 and 70 ℃. In order to spread the moisture evenly during the drying process, the flowers should be spread to a thickness of 3 cm or less.

In the step of mixing the dried citrus peel, rapeseed petals or camellia petals to the flavored green tea, it is preferable to add 2% to 40% by weight of citrus peel, rapeseed petals or camellia petals relative to the total weight of the flavored green tea. If the content is less than 2% by weight, the fragrance is insufficient to mask the bitter and astringent taste of green tea, and if it exceeds 40% by weight, it is difficult to function as a tea because it cannot feel the intrinsic taste and ingredients of green tea.

The manufacturing method of citrus-flavored green tea, rapeseed green tea or camellia green tea according to the present invention will be described as follows.

Process 1: coating process of citrus flavor, rapeseed flower or camellia flower on green tea

Put the green tea prepared by a known method into a stainless container designed to rotate, and spray the liquid flavor of citrus, rapeseed or camellia fragrance evenly through a fine spray device installed and designed to spray the interior space of the container Coating. At this time, it is preferable to add the fragrance at 1% by weight to 10% by weight of the total weight of green tea.

Process 2: citrus peel, Rape Blossoms  or Camellia  Mixing process

The dried citrus peel, rapeseed petals or camellia petals are mixed in each of the flavored green tea prepared in step 1 above. At this time, it is preferable to mix the citrus peel, rapeseed petals or camellia petals at 2% by weight to 40% by weight of the total weight of the flavored green tea.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to these Examples.

Example 1 Addition Rate of Hallabong Incense, Rape Blossom or Camellia Blossom

When coating the citrus flavor, rape blossom or camellia flavor on green tea, the following experiment was carried out to determine the addition rate of the most palatable flavor, as a citrus flavor Hallabong aroma was used. Add 100 grams of Hallabong, rapeseed, or camellia scent to 1, 2, 4, 6, 8, 10, and 15% by weight of the total weight of the green tea leaves, and then put them in a plastic bag to shake the scent evenly. It was. It was then stored for 3 hours at room temperature to balance the fragrance components. The green tea leaf is produced by the green tea leaves of amino acid grade 1.0% or more produced in June 2007 using the ox green (method produced by steaming after steaming with steam). In addition, the fragrance was produced through the company's fragrance research team, after analyzing the fragrance pattern of the target raw material, by mixing the main chemicals affecting the fragrance to implement the fragrance pattern of each raw material, filtration and quality inspection process It was prepared through.

1.5 g of Hallabong-flavor coated green tea, rapeseed-flavored green tea or camellia-flavored green tea were added to 150 ml of hot water at 80 ° C (± 1 ° C) for 2 minutes, followed by a sensory test on 10 professional panels. Table 1 shows.

Fragrance addition rate (% by weight) One 2 4 6 8 10 15 Hallabong flavored green tea + ++ +++ ++ + + + Rape Blossom Coated Green Tea + + ++ +++ +++ +++ + Camellia flavored green tea + ++ +++ +++ ++ +

(+: Normal, ++: Good, +++: Very Good)

As can be seen from the results of Table 1, Hallabong flavor, rape blossom or camellia flavor was the best when added to 2 to 8% by weight of the total weight of green tea.

Example 2 Mixing Ratio of Hallabong Peel, Rape Blossom, or Camellia Blossom

When mixing citrus peel, rapeseed petals or camellia petals on green tea coated with the fragrance, the following experiment was conducted to determine the mixing ratio showing the best palatability, and the Hallabong peel was used as the citrus peel. Hallabong bark, rapeseed petals or camellia petals were added to 5, 10, 20, 30, 40, 50 and 80% by weight of the total weight of the flavored green tea in the green tea coated with the fragrance of 4% by weight in Example 1 and mixed. The dried Hallabong bark, rapeseed petals or camellia petals used in the present invention are washed by Hallabong bark, rapeseed petals or camellia petals, and cut in the case of Hallabong bark to about 2 cm in diameter, dried to within 5% moisture content. It was. Rape flowers were used without cutting after removing the calyx and stem after harvesting of flowers, and camellia flowers were used as sheets of double camellia. The flowers dried to within 10% moisture content.

1.5 g of Hallabong-flavored green tea, rapeseed green tea, or camellia-flavored green tea were placed in 150 ml of hot water at 80 ° C (± 1 ° C) for 2 minutes, and then subjected to sensory tests by 10 professional panelists. Indicated.

Addition rate of Hallabong bark, rapeseed petals or camellia petals (wt%) 5 10 20 30 40 50 80 Hallabong Green Tea (Hallabonghyang + Hallabong Peel) + ++ +++ +++ ++ + + Rape flower flavored green tea (rapeseed flower flavor + rape blossom) + +++ ++ + - - - Camellia scented green tea (camellia scent + camellia) + +++ +++ + + - -

(-: Very bad,-: bad, +: normal, ++: good, +++: very good)

As can be seen from the results of Table 2, Hallabong bark, rapeseed petals or camellia petals were the most excellent when added to 10 to 30% by weight of the total weight of flavored green tea. However, the rape blossoms were less palatable when their contents increased due to their unique scent. In addition, if the content of rape blossoms and camellia petals increases, the appearance is good, but rape blossoms and camellia have low elution in water, so the taste of tea is weakened and the taste and aroma of green tea cannot be felt, resulting in poor taste.

1 is a view showing the steps of the perfume production method.

Claims (18)

Citrus flavored green tea, characterized in that after mixing the citrus flavored green tea mixed with dried citrus peel. [Claim 2] The citrus-flavored green tea according to claim 1, wherein the citrus flavor is added in an amount of 1 wt% to 10 wt% based on the total weight of the green tea. [Claim 2] The citrus flavored green tea according to claim 1, wherein the dried citrus peel is mixed at 2% by weight to 40% by weight based on the total weight of the flavored green tea. Rape blossom flavored green tea, characterized in that after mixing the rapeseed flower flavored green tea mixed with dried rapeseed petals. The rapeseed flower flavored green tea according to claim 4, wherein the rapeseed flower flavor is added in an amount of 1 wt% to 10 wt% based on the total weight of the green tea. The rapeseed flower flavored green tea according to claim 4, wherein the dried rapeseed petals are mixed in an amount of 2% by weight to 40% by weight based on the total weight of the flavored green tea. Camellia-flavored green tea, characterized in that after mixing the camellia fragrance green tea mixed with dried camellia petals. 8. The camellia-flavored green tea according to claim 7, wherein the camellia is added in an amount of 1 wt% to 10 wt% based on the total weight of the green tea. 8. The camellia-flavored green tea according to claim 7, wherein the dried camellia fragrance is mixed in an amount of 2% by weight to 40% by weight based on the total weight of the flavored green tea. (a) evenly spraying and mixing the citrus flavor in green tea to coat the flavor; And (b) mixing the dried citrus peel on the fragrance coated green tea Method of producing citrus flavored green tea comprising a. The method of claim 10, wherein in the step (a) the citrus flavor is a method for producing citrus green tea, characterized in that the spraying in 1% by weight to 10% by weight relative to the total weight of green tea. The method of claim 10, wherein the tangerine peel dried in the step (b) is mixed with 2 wt% to 40 wt% of the total weight of the flavored green tea. (a) evenly spraying and mixing the rapeseed flower fragrance in green tea to coat the fragrance; And (b) mixing the dried rapeseed petals in the fragrance coated green tea Method of producing rapeseed flower flavored green tea comprising a. The method of claim 13, wherein the rapeseed flower flavor in the step (a) is sprayed to 1% by weight to 10% by weight relative to the total weight of green tea. The method of claim 13, wherein the rape petals dried in the step (b) are mixed in an amount of 2% by weight to 40% by weight based on the total weight of the flavored green tea. (a) spraying the camellias evenly and mixed with green tea to coat the fragrance; And (b) mixing the dried camellia petals with the fragrance coated green tea Camellia flavored green tea production method comprising a. The method of claim 16, wherein the camellia aroma in the step (a) is a method for producing a camellia-flavored green tea, characterized in that the spraying to 1% by weight to 10% by weight relative to the total weight of green tea. 17. The method of claim 16, wherein the camellia petal dried in the step (b) is mixed with 2% by weight to 40% by weight based on the total weight of the flavored green tea.

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