KR20200112249A - Milk Tea Manufacturing Method - Google Patents

Abstract

Disclosed is a method of preparing milk tea. According to the present invention, the method of preparing milk tea comprises: a hot water preparing step of preparing 23-26 wt% of hot water by heating water at a temperature of 70-100°C; a first tea water preparing step of putting 1-3 wt% of Assam tea leaves into the hot water and brewing tea water for 4-6 minutes; a second tea water preparing step of re-heating the brewed tea water for five minutes to prepare second tea water; a step of adding 72-77 wt% of milk, 3-3.5 wt% of unrefined sugar cane, 0.7-1 wt% of Muscovado sugar, and 0.08-0.1 wt% of bay salt to the second tea water, mixing the mixture thereof, and heating the mixture so as to prepare milk tea mixture; and a step of filtering and cooling the milk tea mixture. Accordingly, the method of preparing milk tea according to the present invention primarily brews Assam at high temperature and secondarily brews Assam at low temperature, adds milk, unrefined sugar cane, Muscovado sugar, and bay salt to the brewed tea water, heats the tea water, filters the tea water using cotton cloth, and cools the tea water so as to suppress the production of solids or sediments caused by the aggregation of proteins contained in milk, thereby increasing stability of the tea water as a beverage and improving the taste, aroma, and drinking feeling of black tea and milk.

Description

Black tea milk tea beverage manufacturing method {Milk Tea Manufacturing Method}

The present invention relates to a method for producing a black tea milk tea beverage containing water and milk, sugar cane sugar and sea salt brewed from assorted tea leaves, and more particularly, to suppress the generation of solids or sediments due to aggregation of milk proteins, thereby making it a beverage. The present invention relates to a method of manufacturing a black tea milk tea beverage that ensures stability and has excellent taste and flavor of black tea and milk.

In general, dairy-based beverages are largely lactic acid beverages containing live bacteria such as fermented milk or lactic acid bacteria, and coffee beverages or chocolate milk made by adding other food ingredients such as sugars, colors and flavors with dairy products as the main substance. It is divided into milk beverages and milk tea beverages blended with black tea and milk.

First of all, in the case of lactic acid bacteria beverages, milk protein has a characteristic thick sour taste as well as sedimentation, aggregation, and whey separation due to preservation in case of reducing or altering sugars due to unstable dispersion stability under acidic conditions. Not only is it difficult to implement a taste that can satisfy consumers' various tastes, but also in the case of fermented milk such as plain yogurt, it is difficult to provide it in the form of a drink that can be easily consumed due to its thick texture.

On the other hand, milk tea, a beverage that can be consumed as it is with milk as the main ingredient, is one of the representative black teas that can be easily made at home, and is a drink that is mainly consumed by adding milk and sugar to thick brewed assam or ceylon tea. There are two ways of pouring black tea into a glass, followed by burning milk, and pouring black tea into a glass, but depending on the method, the taste of tea is not significantly affected.

However, milk tea with a high content of sweets has a short shelf life because it is highly susceptible to deterioration due to poor refrigeration and storage properties, and it is difficult to realize the unique taste, aroma, and drinking sensation of black tea and milk. there was.

Registered Patent Publication No. 10-1274737 (2013.06.07.)'Cheongsamjongsil milk manufacturing method and beverage containing same' Registered Patent Publication No. 10-1306574 (2013.09.04.)'Acid milk beverage and its manufacturing method'

The present invention was created to solve the problems of the prior art as described above, and an object of the present invention is to ensure stability as a beverage by suppressing the occurrence of solids or precipitates due to aggregation of milk proteins in the manufacturing process, and It is to provide a black tea milk tea beverage manufacturing method that can increase the taste, aroma, and drinkability of

Black tea milk tea beverage manufacturing method according to a preferred embodiment of the present invention for realizing the above object is a heat level ratio step of preparing 23 to 26% by weight of hot water of 70 ℃ ~ 100 ℃ by heating water; 1st tea water production step of brewing tea water for 4 to 6 minutes by adding 1 to 3% by weight of Assam tea leaves to the hot water; Second tea water production step of reheating the brewed tea water for 5 minutes; Mixing and heating 72 to 77% by weight of milk, 3 to 3.5% by weight of unrefined sugarcane, 0.7 to 1% by weight of mascavado sugar, and 0.08 to 0.1% by weight of sea salt in the secondary tea water, and heating to prepare a milk tea mixture; It characterized in that it consists of filtering and cooling the milk tea mixture.

As a preferred feature of the present invention, the cooled mixture is put into a container and comprises the step of refrigerating and aging at 2°C to 5°C for 6 hours.

As another preferred feature of the present invention, the filtered mixture further comprises a step of heat sterilization at 130°C to 140°C for 20 to 40 seconds and then cooling to 4 to 10°C.

As another preferred feature of the present invention, the Assam tea leaves are inoculated with lactic acid bacteria and fermented for 24 to 48 hours at a temperature of 28° C. to 32° C. in a fermentation chamber, and drying them.

As another preferred feature of the present invention, the filtration is carried out continuously in a 60 mesh and 140 mesh sieve, and the secondary filtration is carried out with 140 mesh.

In the black tea milk tea beverage manufacturing method according to the present invention, after first brewing Assam at high temperature, brewing it again at low temperature, adding milk, unrefined sugar cane sugar, mascavado sugar, and sea salt to boil again, and then filter it through cotton cloth Through the process of boiling and cooling, there is an advantage of suppressing the generation of solids or precipitates due to the aggregation of proteins contained in milk, thereby enhancing stability as a beverage, and improving the taste, aroma, and drinking sensation of black tea and milk.

Therefore, not only can the customer's satisfaction with the product be increased, but also the useful effect of increasing the degree of freedom in product development is expected as various additives can be applied.

Features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, terms or words used in the present specification and claims should not be interpreted in a conventional and dictionary meaning, and the inventor may appropriately define the concept of the term in order to describe his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

Figure 1 is a block diagram for explaining a black tea milk tea beverage manufacturing method according to the present invention.

Hereinafter, a configuration and operation of an embodiment of the present invention will be described in detail with reference to the accompanying drawings. However, it is not intended to limit the present invention to a specific disclosed form, and it should be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention. In the present application, terms such as "comprise" or "have" are intended to designate the existence of features, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features, steps, and actions It is to be understood that the possibility of the presence or addition of, components, parts, or combinations thereof is not preliminarily excluded. That is, throughout the specification, when a certain part "includes" a certain constituent element, it means that other constituent elements may be further included instead of excluding other constituent elements unless otherwise stated.

In addition, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Here, repeated descriptions, well-known functions that may unnecessarily obscure the subject matter of the present invention, and detailed descriptions of configurations are omitted in order not to obscure the subject matter of the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those with average knowledge in the art. Accordingly, the shapes and sizes of elements in the drawings may be exaggerated for clearer explanation.

Figure 1 is a block diagram for explaining a black tea milk tea beverage manufacturing method according to the present invention.

The drawing shows the steps of producing primary tea water by largely heating the hot water and adding Assam tea leaves to this hot water, and milk tea by mixing milk, unrefined sugar cane sugar, mascarpone sugar, and sea salt into the primary tea water. At the end of the step of preparing the mixture, a black tea milk tea beverage manufacturing method comprising the step of filtering the milk tea mixture and then cooling packaging is shown.

Hereinafter, a detailed look at the timber of the present invention with reference to the drawings is as follows.

The black tea milk tea beverage production method of the present invention is largely a heat level ratio step (s10), a first product production step (s20), a second tea water production step (s30), a milk tea mixture production step (s40), a filtration and cooling step (s50). ).

In the heat level ratio step (s10), clean water or water is heated to prepare 23 to 26% by weight of hot water at 70°C to 100°C.

Tap water or purified water can be used as the water at this time, and it is preferable to boil it completely for 3 to 5 minutes.

The first tea water production step (s20) is a process in which 1 to 3% by weight of Assam tea leaves are added to the hot water and the tea water is brewed for 4 to 6 minutes.

Here, Assam tea leaves are produced from native tea trees in Assam Province, and are known to have a soft and clean taste because they contain a large amount of tannins. In the present invention, the dried Assam tea leaves or inoculated with lactic acid bacteria and fermented for 24 to 48 hours at a temperature of 28°C to 32°C in a fermentation chamber and dried fermented Assam tea leaves may be used.

In the second tea water manufacturing step (s30), the first tea water from which the Assam tea leaves are brewed is reheated and boiled. At this time, it is important to boil at a relatively low temperature of 70 to 100 cities. It is possible to boil it through direct heating as a method of drawing, but it is suggested to boil it in a water bath. This is to ensure that tannins contained in Assam tea leaves can be sufficiently eluted. In other words, since the tannins contained in Assam tea leaves act to decompose the protein contained in milk, it is suggested to heat at low temperature so that the tannins can be sufficiently eluted, and the heating time is appropriate within 3-10 minutes. .

Milk tea mixture manufacturing step (s40) is to mix and heat 72 to 77% by weight of milk, 3 to 3.5% by weight of unrefined sugar cane, 0.7 to 1% by weight of mascavado sugar, and 0.08 to 0.1% by weight of sea salt in the second tea water. It's fair.

The milk is composed of 70 to 80% moisture, 2 to 4% fat, 3 to 4% protein, water-soluble vitamins, and minerals, and the protein of milk is composed of casein and whey (whey) protein, and casein is acid. It coagulates when or renin is added and does not coagulate by heat, and whey protein accounts for about 20% of milk protein, consisting of β-lactoglobulin, α-lactalbumin, etc., and is easily coagulated and precipitated by heat.

The filtration cooling step (s50) is a process of filtering and cooling the milk tea mixture, and the milk tea mixture that has undergone the cooling process may be put into a container and then refrigerated and aged at 2°C to 5°C for 6 hours to be distributed.

That is, the filtration process in the filtration cooling step is a process for filtering milk proteins when coagulated or precipitates occur in the milk tea mixture manufacturing step, and a process for enhancing taste and drinking sensation, and preventing deterioration of marketability due to the solidified protein. to be.

This filtration process is suggested to perform the filtration by hand using a cotton cloth or continuously through a 60 mesh and 140 mesh sieve, and that the secondary filtration is performed by 140 mesh, preferably several times. Suggest to do. This is to filter out the coagulated protein contained in milk during the manufacturing process and to increase the taste and drinkability.

Meanwhile, it is suggested that the cooling process includes a process of heating and sterilizing the filtered mixture at 130°C to 140°C for 20 to 40 seconds and then cooling to 4 to 10°C in the filtration cooling step.

Hereinafter, a preferred embodiment of the black tea milk tea beverage manufacturing method according to the present invention will be described.

Example 1

1. Milk tea (based on 500mL)

1) Boil 150ml of clean water.

2) When the water boils, turn off the heat, add 9g of black tea (assam) and boil for 5 minutes.

3) Cook for 5 minutes and boil for 5 minutes over low heat.

4) Add 470ml of milk, 20g of unrefined sugar cane, 5g of mascavado sugar, and 0.5g of sea salt and boil.

5) After boiling enough, filter through cotton cloth to cool.

6) After bottling, it is refrigerated and aged for 6 hours before selling.

The black tea milk tea beverage manufacturing method according to the present invention, configured as described above, ensures stability as a beverage by suppressing the generation of solids or precipitates due to aggregation of milk proteins during the manufacturing process, and enhances the taste, aroma, and drinking sensation of black tea and milk. It is to provide a black tea milk tea beverage manufacturing method.

On the other hand, the present invention is not limited to the disclosed embodiments, and it is possible to use it by changing the application site, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have knowledge. Accordingly, such variations or modifications should be included within the scope of the claims of the present invention.

s10: heat level q
s20: 1st production of findings
s30: Second tea water production
s40: milk tea mixture preparation
s50: Filtration and cooling

Claims (5)

In the black tea milk tea beverage manufacturing method,
Heat level ratio step of preparing 23 to 26% by weight of hot water of 70 ℃ ~ 100 ℃ by heating the water;
1st tea water production step of brewing tea water for 4 to 6 minutes by adding 1 to 3% by weight of Assam tea leaves to the hot water;
Second tea water production step of reheating the brewed tea water for 5 minutes;
Mixing and heating 72 to 77% by weight of milk, 3 to 3.5% by weight of unrefined sugarcane, 0.7 to 1% by weight of mascavado sugar, and 0.08 to 0.1% by weight of sea salt in the secondary tea water, and heating to prepare a milk tea mixture;
Filtering and cooling the milk tea mixture;
Black tea milk tea beverage manufacturing method, characterized in that consisting of. The method of claim 1, wherein the cooled mixture is added to a container and refrigerated and aged at 2°C to 5°C for 6 hours. The method of claim 1, wherein the filtered mixture further comprises heat sterilization at 130°C to 140°C for 20 to 40 seconds, and then cooling to 4 to 10°C. According to claim 1, wherein the Assam tea leaves are inoculated with lactic acid bacteria, fermented for 24 to 48 hours at a temperature of 28 ℃ to 32 ℃ in a fermentation chamber, and manufacturing a black tea milk tea beverage comprising the step of drying the same Way. The method of claim 1, wherein the filtration is performed continuously with a 60 mesh and 140 mesh sieve, and the secondary filtration is performed with 140 mesh.

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