KR20180039791A - A composition for milk beads, milk beads made from the composition and tea mixed with milk beads - Google Patents
A composition for milk beads, milk beads made from the composition and tea mixed with milk beads Download PDFInfo
- Publication number
- KR20180039791A KR20180039791A KR1020160130637A KR20160130637A KR20180039791A KR 20180039791 A KR20180039791 A KR 20180039791A KR 1020160130637 A KR1020160130637 A KR 1020160130637A KR 20160130637 A KR20160130637 A KR 20160130637A KR 20180039791 A KR20180039791 A KR 20180039791A
- Authority
- KR
- South Korea
- Prior art keywords
- milk
- tea
- bead
- composition
- beads
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 140
- 239000008267 milk Substances 0.000 title claims abstract description 140
- 210000004080 milk Anatomy 0.000 title claims abstract description 140
- 239000011324 bead Substances 0.000 title claims abstract description 133
- 239000000203 mixture Substances 0.000 title claims abstract description 59
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 115
- 235000013616 tea Nutrition 0.000 claims abstract description 94
- 239000000843 powder Substances 0.000 claims abstract description 67
- 239000006071 cream Substances 0.000 claims abstract description 40
- 235000013311 vegetables Nutrition 0.000 claims abstract description 40
- 235000000346 sugar Nutrition 0.000 claims abstract description 34
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 230000008961 swelling Effects 0.000 claims abstract description 24
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 22
- 239000003205 fragrance Substances 0.000 claims abstract description 18
- 235000020279 black tea Nutrition 0.000 claims abstract description 14
- 235000009569 green tea Nutrition 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 11
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000020183 skimmed milk Nutrition 0.000 claims description 30
- 150000001720 carbohydrates Chemical class 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 19
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 18
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 238000005507 spraying Methods 0.000 claims description 13
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 12
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 10
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 10
- 239000001099 ammonium carbonate Substances 0.000 claims description 10
- 235000015165 citric acid Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 7
- 239000000049 pigment Substances 0.000 claims description 7
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 6
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 6
- 239000004386 Erythritol Substances 0.000 claims description 6
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000019414 erythritol Nutrition 0.000 claims description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 6
- 229940009714 erythritol Drugs 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims description 6
- 239000001095 magnesium carbonate Substances 0.000 claims description 6
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 6
- 235000014380 magnesium carbonate Nutrition 0.000 claims description 6
- 239000000845 maltitol Substances 0.000 claims description 6
- 235000010449 maltitol Nutrition 0.000 claims description 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 6
- 229940035436 maltitol Drugs 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000011736 potassium bicarbonate Substances 0.000 claims description 6
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 6
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 6
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 6
- 235000011181 potassium carbonates Nutrition 0.000 claims description 6
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 235000017550 sodium carbonate Nutrition 0.000 claims description 6
- 239000011975 tartaric acid Substances 0.000 claims description 6
- 235000002906 tartaric acid Nutrition 0.000 claims description 6
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 235000010216 calcium carbonate Nutrition 0.000 claims description 5
- 229940086066 potassium hydrogencarbonate Drugs 0.000 claims description 5
- 239000003086 colorant Substances 0.000 claims description 2
- 235000020124 milk-based beverage Nutrition 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 6
- 235000020185 raw untreated milk Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 27
- 239000008213 purified water Substances 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 4
- 235000012984 Aspalathus linearis Nutrition 0.000 description 2
- 240000006914 Aspalathus linearis Species 0.000 description 2
- 239000004677 Nylon Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 229920001778 nylon Polymers 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- LPZOCVVDSHQFST-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-ethylpyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)CC LPZOCVVDSHQFST-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- YZCKVEUIGOORGS-IGMARMGPSA-N Protium Chemical compound [1H] YZCKVEUIGOORGS-IGMARMGPSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
- B65B29/028—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into filter bags
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
Description
The present invention relates to a composition for forming a milk bead, a milk bead prepared thereby, and a milk bead tee comprising the same, and more particularly, to a milk bead containing milk material, a sugar, a vegetable cream, a swelling agent, Milk beads can be molded into a packaged bag with tea leaves that can be worried about water such as tea, green tea, oolong tea, fruit tea, and flowering tea to make milky bead tea. And a milk bead comprising the milk bead and a milk bead tea comprising the same.
It is not too much to say that people who drank tea in the busy modern life are drinking tea by using disposable tea bags. These kinds of teabags are generally growing from known green tea to various kinds of traditional tea such as tea, oolong tea, various kinds of flowering tea and fruit tea.
Patent Document 1 discloses a 'disposable leaf green tea pack' in which a green tea leaf is inserted into a pack made of a string, and Patent Document 2 discloses a tea bag in which a plurality of pores are formed, Patent Document 3 discloses a 'tea bag having an adhesive label' in which tea powder is inserted into a tea bag body.
According to the prior arts such as Patent Documents 1 to 3, various kinds of tea such as green tea can be easily avoided, but there is a limitation that a taste and an aroma different from those of tea can not be added.
Conventionally, stick products containing black tea extract powder, skim milk powder, creamer and sugar have been developed and marketed in the market. However, there is a problem that fragrance is lost in the extraction and concentration drying process by using the black tea extract powder. Milk bead tea containing tea, skim milk powder, and sugar in a paper tea bag has been developed and marketed on the market. However, there is a problem in that the skim milk powder exits the tea bag and the powder is scattered. Also, in the case of paper tea bags, the liquid flow inside and outside the tea bag is not smooth as compared with the nylon tea bags, so that the extraction time is also long.
The present invention relates to a composition for forming a milk bead that can add milk flavor and sweetness to the taste and flavor of tea such as green tea, black tea, oolong tea, fruit tea, and flowering tea, and a milk bead and a milk bead tea The purpose is to provide.
According to one aspect of the composition for forming a milk bead of the present invention, there is provided a composition for forming a milk bead used for preparing a milk beverage by dissolving, wherein the composition is selected from the group consisting of skim milk powder, 25 to 45 wt% of raw material; 40 to 60% by weight of saccharides, 5 to 15% by weight of vegetable cream; And 0.1 to 1% by weight of an expanding agent.
According to another aspect of the composition for forming a milk bead of the present invention, the saccharide is selected from the group consisting of white sugar, brown sugar, glucose, lactose, xylose sugar, erythritol, xylitol, maltitol or a mixture thereof.
According to another aspect of the composition for forming milk beads of the present invention, the swelling agent is selected from the group consisting of sodium carbonate, magnesium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, ammonium hydrogen carbonate, citric acid and tartaric acid.
According to another aspect of the composition for forming a milk bead of the present invention, the milk material, the saccharide, the vegetable cream, and the swelling agent further include an additional ingredient selected from the group consisting of fragrance, solid tea extract powder, pigment, or mixture thereof .
According to another aspect of the composition for forming a milk bead of the present invention, the additional component has a weight ratio of 0.05 to 1 based on 100 parts by weight of the raw composition.
According to one aspect of the milk bead manufacturing method of the present invention, there is provided a method of manufacturing a milk bead comprising the steps of: a) preparing a composition comprising a milk material selected from the group consisting of skim milk powder, whole milk powder or a mixture thereof, saccharide, vegetable cream and swelling agent; b) mixing the composition of step a) with one or more additional ingredients selected from fragrance, solid tea extract powder and colorant to prepare a mixture; c) spraying water at a weight ratio of 4 to 7 per 100 parts by weight of the mixture to form a batter; d) drying and molding the kneaded product of step c) to form beads of a spherical body; And e) drying the beads of step d) at 80 to 150 DEG C for 5 to 10 minutes to produce milk beads.
According to another aspect of the milk bead production method of the present invention, the saccharide is selected from the group consisting of white sugar, brown sugar, glucose, lactose, xylose sugar, erythritol, xylitol and maltitol.
According to another aspect of the milk bead manufacturing method of the present invention, the swelling agent is selected from the group consisting of sodium carbonate, magnesium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, ammonium hydrogen carbonate, citric acid and tartaric acid.
According to another aspect of the milk bead manufacturing method of the present invention, the milk material, the saccharide, the vegetable cream, and the swelling agent further include an additional ingredient selected from the group consisting of fragrance, solid tea extract powder, pigment, or mixture thereof.
According to another aspect of the milk bead manufacturing method of the present invention, the additional ingredient has a weight ratio of 0.05 to 1 based on 100 weight parts of the composition comprising the milk material, the saccharide, the vegetable cream and the swelling agent.
According to one aspect of the milk bead tee of the present invention, the milk bead of the present invention; Dried tea leaves; And a packaging bag in which the milk beads and the tea leaves are accommodated.
According to another aspect of the milk bead tea of the present invention, the tea leaves are selected from the group consisting of green tea, black tea, oolong tea, flowering tea, fruit tea or a mixture thereof.
According to another aspect of the milk bead tea of the present invention, the milk bead and the tea leaves have a weight ratio of 87 to 95: 5 to 13.
According to another aspect of the milk bead tee of the present invention, the packing bag is in the form of using a nylon filter, and a handle made of a string or a rod is attached.
According to the present invention, there is an effect that a rich flavor of various kinds of tea such as milk taste and sweet taste and green tea, black tea, oolong tea and the like can be easily enjoyed. In addition, it is possible to prevent the powder from being blown and lost during circulation.
1 is a view showing a process of manufacturing a milk bead according to an embodiment of the present invention.
2 is a view showing a milk bead tee according to an embodiment of the present invention.
Hereinafter, the present invention will be described in detail by way of examples.
The composition for forming a milk bead of the present invention comprises 25 to 45% by weight of a milk material selected from the group consisting of skim milk powder, whole milk powder or a mixture thereof; 40 to 60% by weight of saccharides, 5 to 15% by weight of vegetable cream; And 0.1 to 1 wt% of an expanding agent.
The milk material is selected from the group consisting of skim milk powder, whole milk powder, or a mixture thereof, and implements a vegetable cream and milk taste. When the content of the milk material and the vegetable cream exceeds the above range, the emulsified state becomes unstable and the oil separation occurs. The saccharide is selected from the group consisting of white sugar, brown sugar, glucose, lactose, xylose sugar, erythritol, xylitol, maltitol, or a mixture thereof, and is sweet. The swelling agent may be selected from the group consisting of sodium carbonate, magnesium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate, potassium bicarbonate, ammonium bicarbonate, citric acid, tartaric acid, This helps the hot water penetrate well and melt faster. If the content of the swelling agent is less than the range, the dissolution rate of the milk bead is lowered so that the dissolving time is prolonged and the taste of the tea is increased.
In addition, the composition for milk bead according to the present invention may further comprise an additional ingredient selected from the group consisting of fragrance, solid tea extract powder, coloring matter or a mixture thereof in the above milk materials, saccharides, vegetable cream and swelling agent By constituting, the flavor of milk can be added.
Here, the composition of the additional component preferably has a weight ratio of 0.05 to 1 based on 100 parts by weight of the raw composition.
The method for producing a milk bead of the present invention comprises the steps of: a) preparing a composition comprising a milk material, a saccharide, a vegetable cream and a swelling agent selected from the group consisting of skim milk powder, whole milk powder or a mixture thereof; step; b) mixing the composition of step a) with an additional component selected from the group consisting of fragrance, solid tea extract powder and pigment or mixtures thereof to form a mixture; c) spraying 4 to 7 parts by weight of water with respect to 100 parts by weight of the mixture to prepare a kneaded product; d) drying and molding the kneaded product of step c) to form beads of a spherical body; And e) drying the beads of step d) at 80 to 150 DEG C for 5 to 10 minutes to make milky beads.
Here, the saccharide is selected from the group consisting of white sugar, brown sugar, glucose, lactose, xylose sugar, erythritol, xylitol, maltitol or a mixture thereof, and the swelling agent is selected from the group consisting of sodium carbonate, magnesium carbonate, potassium carbonate, Sodium, potassium hydrogen carbonate, ammonium hydrogen carbonate, citric acid, and tartaric acid.
Further, the additional component has a weight ratio of 0.05 to 1 based on 100 parts by weight of the composition containing the milk material, saccharide, vegetable cream and swelling agent.
The milk bead tee of the present invention, as shown in Fig. 2, comprises a milk bead 11 according to the present invention; Dried tea leaves 12; And a packing bag 13 in which the milk bead 11 and the tea leaves 12 are accommodated.
Here, the tea leaves 12 are selected from the group consisting of various kinds of tea which can be taken out of the hot water such as green tea, black tea, oolong tea, flowering tea, and fruit tea.
The tea leaves 12 may be used in a dried state or may be used in a round shape like the milk beads 11.
The milk bead 11 and the tea leaves 12 contained in the packing bag 13 have a weight ratio of 87 to 95: 5 to 13, so that the tea flavor can be enjoyed along with the milk taste. If the tea leaves have a weight of 13 or more, the tea tastes larger and the mild taste of the milk decreases. If the tea leaves are less than 5 wt%, the body sensation decreases and the taste becomes mangin.
In addition, by attaching the handle 14 composed of a string or a rod to the packaging bag 13, the milk 14 containing the packaging bag 13 can be easily formed simply by using the handle 14 so that the milk bead melts quickly or the tea product comes out quickly. You can shake the bead tee or move it up and down, so you do not need a teaspoon or a separate tool.
By adjusting the mixing ratio of the milk material, saccharide, vegetable cream and expanding agent constituting the milk bead 11, and the drying temperature and drying time of the milk bead, the time for the milk bead 11 to melt in hot water, It is possible to control the time at which the user 12 can be worried about.
Hereinafter, the present invention will be described by way of examples.
A composition for forming a milk bead was prepared with 35 g of skim milk powder, 58 g of sugar, 5 g of vegetable cream, 1 g of sodium hydrogencarbonate, and 1 g of fragrance and tea extract powder (see Table 1 below).
A composition for forming milk beads was prepared with 26 g of skim milk powder, 58 g of sugar, 14 g of vegetable cream, 1 g of sodium hydrogencarbonate, and 1 g of fragrance and black tea extract powder (see Table 1 below).
- Comparative Example 1 -
A composition for forming a milk bead was prepared from 40 g of skim milk powder, 58 g of sugar, 1 g of sodium hydrogencarbonate and 1 g of fragrant tea extract powder (see Table 1 below).
- Comparative Example 2 -
24 g of skim milk powder, 58 g of sugar, 16 g of vegetable cream, 1 g of sodium hydrogencarbonate, and 1 g of fragrance and black tea extract powder (see Table 1, below).
(g)
(g)
Cream (g)
(g)
Black tea extract powder (g)
score
In order to evaluate the emulsified state and the body-feel strength of the milk bead compositions of Examples 1 and 2 and Comparative Examples 1 and 2, that is, the milk beads thus prepared, the milk beads of Examples 1 and 2 and Comparative Examples 1 and 2 Was put into a mixing kneader and kneaded for 20 minutes while spraying 7 g of purified water to prepare a kneaded product. Then, circular beads were made from the kneaded water using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
The emulsified state of the milk beads prepared from the compositions for forming milk beads of Examples 1 and 2 and Comparative Examples 1 and 2 and the body sensory strength, which is an important sensory property, were evaluated.
The emulsified state of the milk beads prepared by the compositions for forming milk beads of Examples 1 and 2 and Comparative Examples 1 and 2 was determined by visually observing the oil on the surface by dissolving 20 g of milk beads in 100 ml of hot water, , And body strength was evaluated on a scale of 9 points. The higher the value, the stronger the body feeling was felt in the mouth.
In Comparative Example 1, milk beads having 40 g of skim milk powder and no vegetable cream were evaluated to have a weaker body feel than milk beads of Examples 1 and 2. Milk beads containing 24 g of the skim milk powder of Comparative Example 2 and 16 g of the vegetable cream had a high sensation of body but it was confirmed that oil was unstable due to unstable oil when melted in hot water. Therefore, a vegetable cream is required to give a milky bead a body feel, and a stable amount of emulsion is found to be less than 15 g.
35 g of skim milk powder, 58 g of sugar, 5 g of vegetable cream, 1 g of sodium hydrogencarbonate, and 1 g of incense and 1 g of tea extract powder were kneaded for 20 minutes while spraying 7 g of purified water (see Table 2 below). Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
26 g of skim milk powder, 58 g of sugar, 14 g of vegetable cream, 1 g of sodium hydrogencarbonate, and 1 g of incense and 1 g of tea extract powder were kneaded for 20 minutes while spraying 7 g of purified water into a kneader to form a kneaded product (see Table 2 below). Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
- Comparative Example 3 -
40 g of skim milk powder, 58 g of sugar, 1 g of sodium hydrogencarbonate, and 1 g of fragrance and tea extract powder were put into a mixing kneader and kneaded for 20 minutes while spraying 7 g of purified water (see Table 2, below). Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
- Comparative Example 4 -
24 g of skim milk, 58 g of sugar, 16 g of vegetable cream, 1 g of sodium hydrogencarbonate, and 1 g of incense and 1 g of tea extract powder were kneaded for 20 minutes while spraying 7 g of purified water (see Table 2 below). Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
(g)
(g)
Cream (g)
(g)
Black tea extract powder (g)
score
As in Examples 3 and 4 and Comparative Examples 3 and 4, the emulsified state of the milk bead and the body sensory strength, which are important sensory attributes, were evaluated.
In the emulsified state in Examples 3 and 4 and Comparative Examples 3 and 4, 20 g of milk beads were dissolved in 100 ml of hot water to visually observe the oil on the surface, and the emulsion state was evaluated. The higher the body feel, the stronger the body felt in the mouth.
In Comparative Example 3, the milk bead having 40 g of skim milk powder and no vegetable cream was evaluated to have a lower body feel than the milk beads of Examples 3 and 4. The milk bead containing 24 g of the skim milk powder of Comparative Example 4 and 16 g of the vegetable cream had a high sense of body but it was confirmed that oil was unstable due to instability when it was dissolved in hot water. Therefore, a vegetable cream is required to give a milky bead a body feel, and a stable amount of emulsified state is found to be 15 g or less.
35 g of skim milk powder, 57.5 g of sugar, 6 g of vegetable cream, 0.5 g of sodium hydrogencarbonate, and 1 g of incense and 1 g of tea extract powder were kneaded for 20 minutes while spraying 7 g of purified water into a kneader to form a kneaded product (see Table 3 below) . Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
35 g of skim milk powder, 57.5 g of sugar, 6 g of vegetable cream, 0.5 g of ammonium hydrogen carbonate, and 1 g of incense and 1 g of tea extract powder were kneaded for 20 minutes while spraying 7 g of purified water (see Table 3, below) . Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
35 g of skim milk powder, 57.5 g of sugar, 6 g of vegetable cream, 0.5 g of sodium hydrogencarbonate, 0.05 g of citric acid and 1 g of fragrance and tea extract powder were added to a kneader and kneaded for 20 minutes while spraying 7 g of purified water See Table 3). Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
35 g of skim milk powder, 57.5 g of sugar, 6 g of vegetable cream, 0.5 g of ammonium hydrogen carbonate, 0.05 g of citric acid and 1 g of fragrance and tea extract powder were put into a kneader and kneaded for 20 minutes while spraying 7 g of purified water See Table 3). Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
- Comparative Example 5 -
35 g of skim milk powder, 58 g of sugar, 6 g of vegetable cream, and 1 g of incense and black tea extract powder were put into a mixing kneader and kneaded for 20 minutes while spraying 7 g of purified water (see Table 3, below). Circular beads were made from this kneaded material using a ventilator and dried in a conveyor type drying oven at 100 ° C for 10 minutes to prepare milk beads.
Cream (g)
Black tea extract powder (g)
Citric acid 0.05
Citric acid 0.05
As in Examples 5 to 8 and Comparative Example 5, 20 g of the prepared milk beads was placed in a packaging bag and the time for dissolving in 100 ml of hot water was measured.
According to Examples 5 to 8 and Comparative Example 5, in Comparative Example 5 in which no swelling agent was added, the time required for melting the milk bead lasted 3 minutes and 30 seconds. This is because the swelling agent acts to increase the contact surface between the milk bead and water by making voids in the milk bead while evaporating when the milk bead is dried. Especially, in Examples 7 and 8 using two types of expanding agents, it was confirmed that it is effective to use two kinds of expanding agents together because the speed of melting milk beads is better than those of Examples 5 and 6 in which one type of expanding agent is contained.
As in Examples 9 to 13 and Comparative Examples 6 and 7, milk tea leaves and milk beads of Example 3 were packed in a packaging bag to prepare milk bead teas. The milk bead teas were placed in hot water to dissolve milk beads, And tasted 10 panelists who were skilled.
In Examples 9 to 13 and Comparative Examples 6 and 7, Milk Bead Tea contained a total of 22 g of the contents of Hong tea leaves and milk beads and was dissolved in 150 ml of hot water for 3 minutes. The preference score was 9 points scale and less than 5 points were regarded as not sensual preference.
In Table 4, when the ratio of red tea leaves is less than 5% or more than 13% of the content of milk bead tea, the balance of taste is broken and the preference is significantly decreased. Therefore, it was confirmed that the proportion of suitable red tea leaves is 5 ~ 13% of the total weight.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, It will be understood that various changes may be made without departing from the spirit and scope of the invention, and that the elements may be replaced by equivalents. It is not intended that the invention be limited to the particular embodiments described as the best mode contemplated for carrying out this invention, but the invention is intended to cover all embodiments falling within the scope of the appended claims. All documents cited herein are incorporated herein by reference.
11: Milk beads 12: Tea leaves
13: packing bag 14: handle
Claims (19)
25 to 45% by weight of milk materials selected from the group consisting of skim milk powder, whole milk powder or a mixture thereof; 40 to 60% by weight of saccharides, 5 to 15% by weight of vegetable cream; And 0.1 to 1% by weight of an expanding agent.
Wherein the saccharide is at least one selected from the group consisting of white sugar, brown sugar, glucose, lactose, xylose sugar, erythritol, xylitol and maltitol.
Wherein the swelling agent is at least one selected from the group consisting of sodium carbonate, magnesium carbonate, potassium carbonate, calcium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, ammonium hydrogen carbonate, citric acid and tartaric acid.
Wherein the milk material, the saccharide, the vegetable cream, and the swelling agent further contain at least one additional ingredient selected from the group consisting of fragrance, solid tea extract powder and pigment.
Wherein the milk material, the saccharide, the vegetable cream, and the swelling agent further contain at least one additional ingredient selected from the group consisting of fragrance, solid tea extract powder and pigment.
The composition for forming milk beads according to claim 1, wherein the additional component has a weight ratio of 0.05 to 1 based on 100 parts by weight of the composition of claim 1.
The composition for forming milk beads according to claim 1, wherein the additional component has a weight ratio of 0.05 to 1 based on 100 parts by weight of the composition of claim 1.
b) mixing the composition of step a) with at least one additional ingredient selected from fragrance, solid tea extract powder and colorant to prepare a mixture;
c) spraying water at a weight ratio of 4 to 7 per 100 parts by weight of the mixture to form a batter;
d) drying the kneaded product of step c) to form beads of a spherical body; And
e) drying the beads of step d) at 80 to 150 DEG C for 5 to 10 minutes to form milk beads;
≪ / RTI >
Wherein the saccharide is at least one selected from the group consisting of white sugar, brown sugar, glucose, lactose, xylose sugar, erythritol, xylitol, and maltitol.
Wherein the swelling agent is at least one selected from the group consisting of sodium carbonate, magnesium carbonate, potassium carbonate, calcium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, ammonium hydrogen carbonate, citric acid and tartaric acid.
Characterized in that it further comprises at least one additional ingredient selected from the group consisting of fragrance, solid tea extract powder and pigment in the milk material, sugar, vegetable cream and swelling agent.
Characterized in that it further comprises at least one additional ingredient selected from the group consisting of fragrance, solid tea extract powder and pigment in the milk material, sugar, vegetable cream and swelling agent.
Wherein the additional component has a weight ratio of 0.05 to 1, based on 100 weight parts of the composition of claim 1.
Wherein the additional component has a weight ratio of 0.05 to 1, based on 100 weight parts of the composition of claim 1.
Dried tea leaves 12; And
A packing bag 13 containing the milk bead 11 and the tea leaves 12;
Wherein the milk bead tea comprises a milk bead tea.
The tea leaf (12) is at least one selected from the group consisting of green tea, black tea, oolong tea, flowering tea, and fruit tea.
Wherein the milk bead (11) and the tea leaves (12) have a weight ratio of 87 to 95: 5 to 13.
Characterized in that the packing bag (13) is provided with a handle (14) composed of a string or a rod.
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| KR1020160130637A KR20180039791A (en) | 2016-10-10 | 2016-10-10 | A composition for milk beads, milk beads made from the composition and tea mixed with milk beads |
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| KR1020160130637A KR20180039791A (en) | 2016-10-10 | 2016-10-10 | A composition for milk beads, milk beads made from the composition and tea mixed with milk beads |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200024645A (en) | 2018-08-28 | 2020-03-09 | 윤사무엘 | Milk tea using grain and manufacturing method thereof |
-
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200024645A (en) | 2018-08-28 | 2020-03-09 | 윤사무엘 | Milk tea using grain and manufacturing method thereof |
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