KR20210051108A - Theanine and Polysaccharide-coated Teabag, and Method Thereof - Google Patents

Abstract

The present invention relates to a theanine and polysaccharide-coated tea bag, and a manufacturing method thereof, wherein when drinking tea, a surface of the tea bag is made of a functional ingredient to improve taste and nutrition. In the coated tea bag, by coating polysaccharide on the surface of the tea bag together with a functional ingredient theanine, the present invention can be used as a tea having good taste, aroma, and improved nutrition to easily extract theanine not only from hot water but also from cold water.

Description

Theanine and Polysaccharide-coated Teabag, and Method Thereof}

The present invention relates to a coated tea bag in which the surface of a tea bag is coated with a functional ingredient, theanine and polysaccharides, so as to improve taste and nutrition when drinking tea, and a method of manufacturing the same.

Green tea is a beverage with the longest history, and the amount of tea consumption is increasing significantly as the polyphenols contained in tea are known to provide antioxidant, anti-inflammatory, and anti-cancer effects. The main ingredients of green tea are catechin, theanine, caffeine, and tannin, and in addition, it includes sekisenol, vitamin B, vitamin C, niacin, pantothenic acid, and the like. In particular, theanine, a kind of amino acid, is called a natural sweetener in foods, has excellent umami, and helps to relieve tension caused by stress.

Much research is underway to increase the nutritional content of these teas. In particular, although studies have been conducted several times in the field of breeding, there is a disadvantage in that it takes a lot of time and effort to improve breeding. There are many attempts to increase the content and absorption rate of nutrients mainly through processing of tea leaves such as heating and fermentation.

Recently, as many low-priced tea bags have been manufactured, consumers can drink without burden. However, since it is manufactured with inexpensive raw materials at an affordable price, there is a problem in that the quality of the tea, taste and aroma are deteriorated, and the repurchase rate of consumers is also lowered. In addition, when the tea bag is brewed in cold water, there is a disadvantage in that it cannot sufficiently elute nutrients from the tea leaves.

Therefore, the present inventors use the technology to coat tea bags with theanine, a functional ingredient of tea, so that theanine can be easily extracted from cold water as well as hot water during tea drinking, and the theanine and polysaccharide coated tea bags with improved taste and flavor, and a manufacturing method thereof. Completed.

Korean Patent Publication No. 2017-0116721

An object of the present invention is to provide a coated tea bag in which the surface of the tea bag is coated with theanine and polysaccharides.

In addition, the present invention comprises the steps of: a) first coating a tea bag containing tea leaves with an aqueous theanine solution; b) secondary coating the first coated tea bag with an aqueous polysaccharide solution; And c) drying the second-coated tea bag.

<Coated tea bag>

In the coated tea bag according to an embodiment of the present invention, the surface of the tea bag may be coated with theanine and polysaccharides.

The tea bag is in the form of a bag including tea leaves, and may include teas such as green tea, black tea, black tea, green tea, yellow tea, and white tea. Here, green tea is the type of tea most commonly consumed, and refers to tea manufactured by heat treatment so that fermentation (oxidation) of tea leaves does not occur, and the tea is characterized in that it has a blue color. Black tea refers to tea that has been heat-treated after fermenting tea leaves, and is characterized by a reddish color when tea is bred. Black tea, unlike black tea, refers to tea that has been fermented after heat treatment of tea leaves. It is commercialized and continues to ferment even during storage. Chinese puer tea belongs to this, and it is characterized by a brown or dark brown color when it is made. At this time, the case in which the color of the tea emits orange or ocher color according to the degree of fermentation is called yellow tea. Green tea, like black tea, refers to tea that is fermented after heat treatment, but after a certain amount of fermentation has occurred, it is heat treated again to suppress further fermentation. White tea refers to tea produced by drying young tea leaves without heat treatment or fermentation treatment, and it does not have much color compared to other teas.

Such a tea bag may be manufactured through a method known in the art, and for example, may be made of paper having pores, cotton cloth, non-woven cloth, or the like.

Theanine (theanine) is a kind of amino acid, mainly present in tea trees, camellias, etc., but is a special amino acid rarely present in most plants. Theanine structure was revealed in 1949 by a Japanese chemist. By releasing neurotransmitter chemicals and activating the neurotransmitter system, it can properly regulate the entire nervous system, enhance immunity, lower blood pressure, lower blood cholesterol, relieve stress, and concentrate. It is known to be effective in strengthening, antidepressant treatment, and alcohol detoxification.

The polysaccharide is a material used to fix theanine coated on the surface of the tea bag, and any polysaccharide known in the art may be used without limitation. For example, it may be starch, inulin, chitosan, cellulose, and the like.

In this way, the coated tea bags coated with theanine and polysaccharides facilitate extraction of theanine from hot water as well as cold water, and can be used as teas with improved taste and flavor and improved nutrition.

<Production method of coated tea bag>

A method of manufacturing a coated tea bag according to another embodiment of the present invention includes the steps of: a) first coating a tea bag containing tea leaves with an aqueous theanine solution; b) secondary coating the first coated tea bag with an aqueous polysaccharide solution; And c) drying the second coated tea bag.

The steps a) to c) will be described in detail as follows.

Step a) is a process of firstly coating the surface of the tea bag with theanine.

At this time, the tea bag containing the tea leaves may be soaked in the theanine aqueous solution for 10 to 60 minutes to coat the surface of the tea bag. This coating method is a dip coating in which the coating material is dipped in a coating solution or slurry to coat the surface of the material, and has an advantage of being able to coat the surface evenly and reducing the loss rate of the coating solution compared to spray coating.

The tea bag may contain one or more selected from the group consisting of green tea, black tea, black tea, green tea, yellow tea and white tea, and grains such as brown rice, corn, adlay, barley, rosemary, chamomile, lavender, rooibos, etc. It may further include a herb or the like.

The theanine aqueous solution may be obtained by dissolving 0.1 to 1 part by weight of theanine based on 100 parts by weight of water. For example, it may be a solution in which 0.1 to 1 g of theanine is dissolved in 100 mL of distilled water at 20 to 50°C.

Thereafter, the theanine-coated tea bag (primary coating tea bag) may be dried at 15 to 25° C. for 10 to 60 minutes. As the drying method, a method for drying food known in the art may be used without limitation, and may be, for example, hot air drying, airless drying, natural drying, infrared drying, or the like.

Step b) is a process of secondaryly coating the surface of the tea bag with polysaccharides.

At this time, the tea bag (primary coating tea bag) already coated with theanine may be immersed in an aqueous polysaccharide solution for 10 to 60 minutes to coat the surface of the tea bag.

The first-coated tea bag is coated with water-soluble theanine, and theanine may be easily dissolved and lost by surrounding moisture during manufacture and storage. Therefore, in order to prevent this, a polysaccharide may be additionally coated on the theanine coating.

The polysaccharide aqueous solution may be obtained by dissolving 0.1 to 10 parts by weight of a polysaccharide based on 100 parts by weight of water. At this time, the polysaccharide aqueous solution may contain at least one selected from the group consisting of starch, inulin, chitosan, and cellulose. For example, it may be a solution in which 0.1 to 10 g of starch is dissolved in 100 mL of distilled water at 20 to 50°C.

Step c) is a process of drying the tea bag (second coating tea bag) coated with theanine and polysaccharide.

At this time, the secondary coating tea bag may be dried at 40 to 60° C. for 1 to 24 hours. As the drying method, a method for drying food known in the art may be used without limitation, and may be, for example, hot air drying, airless drying, natural drying, infrared drying, or the like.

In this way, theanine can be easily extracted from both hot and cold water through a method of sequentially coating theanine and polysaccharide on the surface of the tea bag, and the theanine content of tea is increased, so that a tea bag with good taste and aroma and improved nutrition can be manufactured. .

The coated tea bag according to the present invention is easy to extract theanine from hot water as well as cold water by coating the polysaccharide together with the functional ingredient theanine on the surface of the tea bag, and can be used as a tea with good taste and flavor and improved nutrition.

1 is a graph obtained by measuring the theanine dissolution rate of theanine and polysaccharide coated tea bags by UV as a result of Experimental Example 1 of the present invention.
2 is a graph obtained by measuring the theanine dissolution rate of theanine and polysaccharide coated tea bags with UV as a result of Experimental Example 1 of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings. However, these descriptions are provided by way of example only to aid understanding of the present invention, and the scope of the present invention is not limited by these exemplary descriptions.

Example 1. Preparation of theanine and starch coated tea bags

Green tea tea bags were prepared. 0.2 g of theanine was dissolved in 100 mL of distilled water at 40°C to prepare an aqueous theanine solution. A starch aqueous solution was prepared by dissolving 2.0 g of starch in 100 mL of distilled water at 40°C.

First, a green tea tea bag was first coated by immersing it in an aqueous theanine solution by a dip coating method. The primary coated tea bag was dried. Thereafter, the dried primary tea bag was dipped in an aqueous starch solution by a dip coating method and coated for a second time, and dried at 50° C. for about 2 hours to prepare theanine and starch coated tea bags.

Comparative Example 1. Preparation of theanine coated tea bag

Green tea tea bags were prepared. 0.2 g of theanine was dissolved in 100 mL of distilled water at 25°C to prepare an aqueous theanine solution.

Green tea tea bags were coated by dip coating in an aqueous theanine solution, and dried at 50° C. for about 2 hours to prepare a theanine-coated tea bags.

Experimental Example 1. Measurement of theanine release rate

Theanine and starch-coated tea bags of Example 1 and theanine-coated tea bags of Comparative Example 1 were immersed in hot water (70 to 80°C) and cold water (10 to 20°C) for 20 minutes, respectively, and elution of theanine was measured using a UV spectrophotometer. I did. The results are shown in Figs. 1 and 2.

As shown in Figure 1, in the case of a tea bag coated with only theanine (Comparative Example 1), the amount of theanine coated on the tea bag was relatively small, so the absorbance of theanine was low, and in the case of a tea bag coated with theanine and starch (Example In 1), it was confirmed that the absorbance was high.

As a result of analyzing the degree of elution of theanine by time using this (FIG. 2), it was found that the degree of elution of theanine was remarkably large in the tea bag (Example 1) coated with theanine and starch, and the degree of elution in hot water was somewhat It has been identified as many.

As a result, in the case of a tea bag coated with only tenine (Comparative Example 1), theanine was not sufficiently coated on the tea bag, and the theanine was not coated with starch on the tea bag. In the tea bag coated with nin and starch (Example 1), a large amount of theanine was coated and maintained by starch on the tea bag, so that the amount of theanine released was remarkably large.

Claims (11)

Coated tea bags in which the surface of the tea bag is coated with theanine and polysaccharides.
The method of claim 1,
The tea bag is a tea bag comprising at least one selected from the group consisting of green tea, black tea, black tea, green tea, yellow tea, and white tea.
The method of claim 1,
The polysaccharide is at least one tea bag selected from the group consisting of starch, inulin, chitosan and cellulose.
a) first coating a tea bag containing tea leaves with an aqueous theanine solution;
b) coating the first coated tea bag with an aqueous polysaccharide solution to perform secondary coating; And
c) drying the second coated tea bag
A method of manufacturing a coated tea bag comprising a.
The method of claim 4,
In the step a), a tea bag containing tea leaves is immersed in an aqueous theanine solution for 10 to 60 minutes to coat the surface of the tea bag.
The method of claim 4,
The tea bag of step a) is a method comprising at least one selected from the group consisting of green tea, black tea, black tea, green tea, yellow tea, and white tea.
The method of claim 4,
The theanine aqueous solution of step a) is a method of dissolving 0.1 to 1 parts by weight of theanine based on 100 parts by weight of water.
The method of claim 4,
The step b) is a method of coating the surface of the first coating tea bag by immersing the first coating tea bag in an aqueous polysaccharide solution for 10 to 60 minutes.
The method of claim 4,
The polysaccharide aqueous solution of step b) is a method of dissolving 0.1 to 10 parts by weight of polysaccharide based on 100 parts by weight of water.
The method of claim 4,
The polysaccharide aqueous solution of step b) will contain at least one selected from the group consisting of starch, inulin, chitosan, and cellulose.
The method of claim 4,
The step c) is a method of drying the secondary coated tea bag at 40 to 60° C. for 1 to 24 hours.

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