KR20110050961A - Method for manufacturing flavored tea using natural oils and flavored tea manufactured by the same - Google Patents

Abstract

PURPOSE: A producing method of flavored tea using natural oil, and the flavored tea produced therefrom are provided to improve the palatability of the tea, and to economically produce the flavored tea. CONSTITUTION: A producing method of flavored tea using natural oil comprises the following steps: saturating a sealed space with the flavor of the natural oil, by volatilizing the natural oil; flavoring the flavor of the natural oil by locating tea leaves inside the space; and heat-processing the tea leaves. The natural oil is selected from the group consisting of fruit originated oil, flower originated oil, and an herb originated oil.

Description

Method for manufacturing flavored tea using natural oil and flavored tea produced by the same {Method for manufacturing flavored tea using natural oils and flavored tea manufactured by the same}

The present invention relates to a method for producing a flavored tea using natural oil and a flavored tea produced thereby, and more particularly, through a flavoring method set to an appropriate flavoring time and temperature, and an appropriate mixing ratio of raw tea and natural oil. The present invention relates to a method for producing a flavored tea having excellent palatability and flavor using natural oil, and a flavored tea produced thereby.

Since ancient times, many efforts have been made to improve the palatability of tea beverages that have been consumed by people for a long time. Among them, Earl Gray, a representative type of black tea in the United Kingdom, is an example of increasing the palatability by scenting Bergamot (citrus bergamia), which is mainly grown in southern Europe.

However, the manufacturing method such as Earl Gray black tea was limited to black tea, and since the Bergamot scent was expensive, the Earl Gray black tea using natural scent was inevitably manufactured. Also, Earl Gray tea is not pure tea because it is made by directly flavoring natural or synthetic flavors.

Synthetic flavoring agent may be used instead of natural flavoring agent due to manufacturing cost of flavoring tea using natural flavoring agent, but synthetic flavoring agent is artificially synthesized to have flavor similar to natural flavoring agent, and is far from natural substance. For this reason, consumers also prefer products using natural flavors over synthetic flavors.

Therefore, there is a need for a flavoring method that can increase the completeness of the actual product by using a natural flavoring agent, and can compensate for the disadvantages of the natural flavoring agent described above.

Accordingly, the present inventors have studied to develop a technique for producing flavor tea in such a way that the natural flavor is not in direct contact with the raw material tea in order to supplement the shortcomings of the natural flavoring agent and take advantage of the advantages. The present invention has been completed by discovering that a flavoring tea having excellent palatability and flavor can be manufactured using natural oil by developing a flavoring method set to an appropriate mixing ratio of tea and natural oil.

Accordingly, it is an object of the present invention to provide a method for producing a flavored tea having excellent palatability and flavor and a flavored tea produced thereby.

In order to achieve the above object, the present invention comprises the steps of saturating the space with the fragrance of the oil by volatilizing the natural oil in a closed space; And positioning the tea in the space to flavor the tea into the fragrance of the oil, thereby providing a flavor tea manufacturing method and a flavor tea produced thereby.

In the present invention, by using a suitable flavoring method using a natural oil, excellent flavor and flavor, and a low processing cost was able to produce a commercially valuable flavoring tea.

Hereinafter, although this invention is demonstrated in detail, this invention is not limited by the following Example.

According to an embodiment of the present invention, there is provided a method of manufacturing a flavored tea according to an embodiment of the present invention, comprising: saturating the natural oil in an enclosed space to saturate the space with the fragrance of the oil; Flavoring. Here, saturation means a state in which the natural oil is sufficiently volatilized and the fragrance of the natural oil spreads evenly inside the sealed space.

With respect to the step of saturating this enclosed space with the scent of the natural oil, for example, the porous paper containing the natural oil is placed in the container, the container is sealed and the natural oil is volatilized to scent the natural oil inside the container. And a method of saturating the same may be used.

At this time, any container may be used as long as it is resistant to an organic solvent, and for example, a glass container can be used. Such a container may be a sealed container itself or a sealable container using a sealing material such as a para film, in order to prevent the fragrance of saturated natural oils from leaking out.

In addition, in the case of the porous paper is preferably unscented so as not to interfere with the flavor of the natural oil, for example, it may be Hanji or kimwipers.

As a natural oil that can be used in an embodiment of the present invention, any oil can be used as long as it has an oil that can enhance the flavor of tea. For example, a group consisting of fruit-derived oil, flower-derived oil, and herb-derived oil It may be at least one selected from.

The fruit-derived oil may be at least one selected from the group consisting of citrus aroma oils, orange oils, mandarin oils, tangerine oils and bergamot oils, for example, and the flower-derived oils may be, for example, jasmine oils, rose oils and chemomiles. The oil may be at least one selected from the group consisting of oils, and may also be at least one selected from the group consisting of peppermint oil, thyme oil, lavender oil and rosemary oil. Natural oils that can be used in the embodiment of the present invention is not limited to the above-described examples, natural oils can be easily selected and used commercially, and also obtained directly from the natural products by conventional methods well known in the art Can also be used.

In order to facilitate volatilization of such natural oils, the temperature inside the container may be in the range of about 15 to 35 ° C. In addition, the volatilization may proceed for a time during which the fragrance of the natural oil can be sufficiently saturated throughout the vessel, and depending on the vessel size, the volatilization time may be for example 5 to 60 minutes.

The tea is then placed into a container saturated with the aroma of natural oil and then sealed. In this case, a cradle may be installed in the container and the car may be placed on the cradle to avoid any contact with the natural oil that has not been volatilized. When tea is in direct contact with natural oils, oil may appear on the surface of tea when it is immersed in water for drinking, because the appearance and taste may be degraded.

As the kind of tea that can be used in one embodiment of the present invention, any commercially available tea can be used, for example, green tea, incense, unflavored, fermented tea such as iron or yin muam, black tea such as Assam or Darjeeling, And post-fermented teas such as bile or ivory tea.

After placing the tea into the container, the flavor of natural oil is flavored into the tea. In order to increase the flavoring efficiency, the temperature inside the container may be, for example, in the range of about 4 to 50 ° C, preferably 15 to 20 ° C. The tea can be left in the container for a time when the fragrance can be sufficiently achieved, for example 1 to 60 days, preferably 20 to 40 days.

In addition, considering the flavor, flavor time and stability over time through the flavor, the ratio of the tea weight and the natural oil volume may be, for example, 10: 1 to 1000: 1. In addition, the ratio is preferably, for example, 10: 1 to 700: 1, and most preferably 10: 1 to 100: 1.

In order to fix the fragrance after flavoring and to obtain a harmonious flavor, further heat treatment may be performed. The heat treatment can, for example, remove the flavored tea from the container and place it in a tea roaster for about 5 to 120 minutes at about 30 to 80 ° C.

Hereinafter, the content of the present invention will be described in more detail through examples and test examples. These examples are provided only for understanding the contents of the present invention, and the scope of the present invention is not limited to these examples, and modifications, substitutions, and insertions commonly known in the art may be performed. This is also included in the scope of the present invention.

<Preparation of natural oils>

Citrus oil is a liquefied essential oil component during the concentrated processing of citrus fruit juice, which was manufactured at the Citrus Processing Plant of Jeju Regional Development Corporation.

In addition, orange oil, mandarin oil, tangerine oil, bergamot oil, jasmine oil, rose oil, chemomile oil, peppermint oil, thyme oil, lavender oil and rosemary oil used commercially available products.

<Preparation of raw tea>

In the present invention, various kinds of teas on the market were used as raw material teas. Amorepacific's Selok Myeongjak Sakja products are used for green tea, while Aloe Pacific's Sulloc Myeong tea, unflavored tea, imported from China, Iron Guanyin and Muayam tea, and Assam and Darjeeling black tea from India. Was used. Lastly, the post-fermented teas were made from Sulloc Myeong tea, which is sold by AMOREPACIFIC, and Boy tea, which is sold in Boy County, China.

The tea thus prepared was heat-treated at 50 to 120 ° C. for 5 to 60 minutes to remove odors, and then used as a raw material tea for producing flavored tea.

Example 1 Preparation of Flavored Tea Using Citrus Aroma Oils

An unscented porous paper was placed at the bottom of a container having a cross section of 100 to 2000 cm 2, and the paper was wetted with 5 to 100 ml of citrus aroma oil. The vessel was sealed and left for 5 to 60 minutes at 15 to 35 ° C to saturate the vessel with the aroma of citrus aroma oil. When the aroma of the citrus aroma oil was saturated in the container, the holder was placed and placed in the holder so that the tea did not come into direct contact with the aromatic oil, and then left for 4 to 50 days at 1 to 60 days for flavoring.

After the flavoring was finished by heating for 5 to 120 minutes at 30-80 ℃ to fix the fragrance to prepare a flavoring tea flavored citrus aroma oil.

Test Example 1 Setting of Natural Flavoring Conditions

In order to set the natural flavoring conditions in the manufacturing process of the flavoring tea prepared in Example 1, a panel consisting of 10 expert evaluators for the flavor and preference of the natural flavoring tea by temperature and time conditions, by type of raw tea Panel test was performed.

First, in order to prepare a flavoring tea to be used as an experiment and a control, 10 g of tea was put in a 1 L beaker, and after the water heated to 80 ° C. was poured for 2 minutes, it was cooled in running cold water at 10 ± 2 ° C. After cooling to 70 ± 2 ℃ was presented in a thermos. The thermos was marked with a random three-digit number extracted from the random number table to prevent bias against the test specimen. Samples were presented randomly and, between evaluations, normalized water (45 ± 2 ° C.) and spitting cups were presented to rinse the mouth.

As a test method, each panel responded with a 9-point scale to each item given by taste difference, and the evaluation results were as follows. The higher the score, the greater the satisfaction with palatability and flavor.

<Investigation of symbol pattern by temperature>

Citrus aroma oils composed of essential oils have different proportions of the volatilized substances according to temperature, and thus the pattern of flavor volatilized by temperature may be different. 1 is shown.

Based on the results of FIG. 1, the intensity of the incense was increased continuously as the temperature was increased, but the preference of the incense was found to be the highest between 15 to 20 ℃. In general, since 7 or more points are judged to have palatability on the 9-point scale, it is judged that the sensory evaluation does not significantly affect palatability until about 35 ° C.

<Correlation between Aroma Oil Mixing Ratio and Flavor Time to Raw Tea>

The experiment to determine the mixing ratio and the flavoring time of the aromatic oil to the raw material tea according to the above experiment was carried out at 20 ℃. The essential oil components of the aroma oil were volatilized in a sealed container that does not fly, and put 1,000 g of raw tea (green tea) in a state in which the amount of citrus aroma oil was not directly contacted, thereby varying the aroma oil mixing ratio of the raw tea.

First, the intensity of the flavor felt in the flavoring tea was investigated according to the mixing ratio and flavoring time of the aromatic oil to the raw material tea, and the results are shown in Table 1 and FIG. 2.

Raw Material Tea (g) oil
(Ml) Mixing ratio (g / ml) Flavor Intensity According to Taste Time (day) One 2 5 10 20 30 40 50 60 1000 One 1000: 1 1.2 1.5 2.6 3.3 4.7 5.4 6.1 6.6 6.8 1000 10 100: 1 1.8 2.4 3.3 4.4 5.8 6.3 6.8 7.0 7.3 1000 20 50: 1 2.8 3.4 4.6 5.5 6.8 7.0 7.2 7.4 7.5 1000 50 20: 1 3.8 5.8 6.7 7.2 7.8 8.0 8.1 8.0 8.1 1000 100 10: 1 5.2 6.9 7.5 7.8 8.0 8.0 7.9 8.1 8.2

In Table 1 and Figure 2, the amount of citrus aroma oil was adjusted by varying the amount of citrus aroma oil in the state where the raw tea was not directly contacted. And reached saturation within about 20 days. However, in the experimental group having a lower aroma oil content compared to the raw material tea, the flavor was slowly flavored, and the flavoring period of 20 to 40 days was required.

Test Example 2 Preference Check

Based on the results of Test Example 1, the general consumer preference was examined, and the results of evaluating the results on a 9-point scale are shown in Table 2 and FIG. 3.

Raw Material Tea (g) oil
(Ml) Mixing ratio
(g / ml) Flavor preference according to taste time (day) One 2 5 10 20 30 60 1000 One 1000: 1 4.5 4.7 4.9 5.3 6.6 7.1 7.4 1000 10 100: 1 4.9 5.1 5.5 6.0 7.0 7.5 8.0 1000 20 50: 1 5.7 5.9 6.7 7.5 8.1 8.0 7.5 1000 50 20: 1 6.3 6.7 7.5 8.2 7.8 7.4 6.8 1000 100 10: 1 6.7 7.5 8.1 7.5 7.2 6.9 6.5

From the results of Table 2 and Figure 3, it was found that there is a change in the palatability of the pattern independent of the strength of the flavor, and the experimental group with a raw material tea and aroma oil mixing ratio of 10: 1 when left for 2 to 23 days, Consumer preferences also earned more than seven points. In addition, when the mixing ratio of raw tea and aroma oil is 20: 1, natural flavoring time of 20 days or more is required for 3 to 50 days, more than 7 days for 50: 1, and more than 20 days for 100: 1.

[Test Example 3]

Flavored teas using other natural oils other than citrus aroma oils were prepared in the same manner as in Example 1 and then evaluated for their palatability in the same manner as in Test Example 2, and the results are shown in Tables 3 and 4 below. Shown in At this time, the ratio of the raw material tea and the natural oil when flavoring 20: 1, the temperature was prepared by flavoring at 25 ℃, 30 days.

green tea Fermented tea black tea After fermentation tea Sacja joss stick Fortune Iron voyeurism Mudstone Assam Darjeeling Dangyang Boycha Control group Untreated group 7.1 6.8 6.9 6.5 6.3 5.7 6.3 5.6 3.8 Fruits Citrus Aroma Oil 7.2 7.3 7.3 7.5 7.3 8 7.9 7.7 6.1 Orange essential oil 7.0 7.1 7.3 7.1 7.5 7.5 7.0 7.0 4.5 Mandarin oil 6.9 7.0 7.1 7.7 7.3 7.7 7.0 6.8 5.0 Tangerine oil 6.9 6.8 6.7 7.1 7.0 7.0 7.3 7.0 5.5 Bergamot Oil 7.1 6.9 7.2 6.6 6.8 8.0 7.9 7.5 4.8 Flower Jasmine Essential Oil 6.8 7.7 7.5 7.7 7.5 5.5 6.0 6.0 4.0 Rose essential oil 6.6 7.6 8.0 7.6 7.9 6.0 6.3 5.5 4.2 Chamomile Oil 6.7 7.0 7.7 7.5 6.8 6.3 6.6 6.1 4.0 Herbs Peppermint oil 7.0 7.5 7.1 6.9 7.3 6.0 6.5 7.0 5.8 time 7.0 7.3 7.3 7.5 7.3 6.3 6.5 6.7 5.5 Lavender oil 6.9 7.0 7.7 7.7 7.7 6.5 7.0 7.3 5.0 Rosemary oil 6.7 7.2 6.9 6.3 7.9 6.0 7.0 7.0 6.1

In the results of Table 3 and FIG. 4, orange oil, mandarin oil, tangerine oil and bergamot oil obtained from citrus-like citrus fruits were similarly possible to enhance palatability with natural flavor through fumigation, and obtained from flowers Jasmine oil, rose oil and chemomile oil; And peppermint oil, thyme oil, lavender oil, and rosemary oil obtained from herbs. In particular, citrus essential oils, including citrus fruits, increased the preference of black teas and post-fermented teas. In essential oils obtained from flowers, the increased preference of teas was significantly investigated. In addition, the essential oils extracted from herbs were also able to significantly increase the palatability of the fermented teas.

Based on the above results, it was confirmed that preference can be increased by using essential oils of various characteristics according to various tea raw materials. In particular, teas unfamiliar with Koreans' preferences, such as black tea and post-fermented tea, were able to increase their preference even more.

1 is a graph showing the results of investigation of intensity and preference of incense according to the flavoring temperature.

Figure 2 is a graph showing the results of the investigation of the flavor according to the raw material tea and oil mixing ratio and flavoring time.

Figure 3 is a graph showing the results of the investigation on the degree of preference according to the raw material tea and oil mixing ratio and the flavoring time.

Figure 4 is a graph showing the results of the investigation on the degree of preference according to the raw tea and natural oil.

Claims (12)

Volatilizing the natural oil in an enclosed space to saturate the space with the fragrance of the oil; And Positioning a tea in the space and flavoring the fragrance of the oil in the tea. The method of claim 1, After the flavoring step, the method of producing a flavor tea further undergoing a heat treatment step. The method of claim 1, The natural oil is a method for producing flavor tea, which is at least one selected from the group consisting of fruit-derived oils, flower-derived oils and herb-derived oils. The method of claim 3, wherein The fruit-derived oil is a method for producing flavor tea, which is at least one selected from the group consisting of citrus aroma oil, orange oil, mandarin oil, tangerine oil and bergamot oil. The method of claim 3, wherein The flower-derived oil is at least one selected from the group consisting of jasmine oil, rose oil and chemomile oil flavor tea. The method of claim 3, wherein The herb-derived oil is at least one selected from the group consisting of peppermint oil, thyme oil, lavender oil and rosemary oil. The method of claim 1, The tea is a method for producing flavor tea, which is at least one selected from the group consisting of green tea, pre-fermented tea, black tea and post-fermented tea. The method of claim 1, The saturation step is a method of producing a flavor tea is carried out for 5 to 60 minutes in the temperature range of 15 to 35 ℃. The method of claim 1, The flavoring step is a method of producing a flavor tea that is carried out for 1 to 60 days in the temperature range of 4 to 50 ℃. The method of claim 2, The heat treatment step is a method for producing a flavor tea is carried out for 5 to 120 minutes in the temperature range of 30 to 80 ℃. The method of claim 1, The ratio of the natural oil and the tea is 1000: 1 to 10: 1 method of producing a flavored tea. A flavor difference produced by the method according to any one of claims 1 and 11.

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