KR20230133555A - Tea substituting coffee and the method for preparing thereof - Google Patents
Tea substituting coffee and the method for preparing thereof Download PDFInfo
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- KR20230133555A KR20230133555A KR1020220030696A KR20220030696A KR20230133555A KR 20230133555 A KR20230133555 A KR 20230133555A KR 1020220030696 A KR1020220030696 A KR 1020220030696A KR 20220030696 A KR20220030696 A KR 20220030696A KR 20230133555 A KR20230133555 A KR 20230133555A
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- chicory
- tea
- barley
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/44—Coffee substitutes
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- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/28—Drying or concentrating tea extract by spraying into a gas stream
-
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 액상차에 관한 것으로, 보다 상세하게는 카페인이 없으면서 커피의 향과 맛을 충분히 살려낼 수 있는 커피대용 각종 액상차 추출 및 그 제조방법에 관한 것이다. 따라서, 본 발명은 카페인의 장기음용 및 과량 음용으로 인한 폐해를 일소하고 커피대용로 기호음료를 제공하기 위한 것이다.The present invention relates to liquid tea, and more specifically, to the extraction of various liquid teas for coffee substitutes that can fully preserve the aroma and taste of coffee without caffeine, and to methods for producing the same. Therefore, the present invention is intended to eliminate the harmful effects caused by long-term and excessive drinking of caffeine and to provide a favorite beverage as a substitute for coffee.
Description
본 발명은 액상차에 관한 것으로, 보다 상세하게는 카페인이 없으면서 커피의 향과 맛을 충분히 살려낼 수 있는 커피대용 각종 액상차 추출 및 그 제조방법에 관한 것이다.The present invention relates to liquid tea, and more specifically, to the extraction of various liquid teas for coffee substitutes that can fully preserve the aroma and taste of coffee without caffeine, and to methods for producing the same.
커피는 대표적인 기호음료 중 하나이다. 이러한 커피는 인체에 이로운 점도 있고 해로운 점도 있다. 이로운 측면을 강조하는 측의 설명으로는 수면억제작용, 정신집중력 증대, 다이어트 효과 및 운동능력 향상, 숙취제거, 동맥경화 억제작용 등이 있다고 보고, 해로운 면을 강조하는 측의 입장은 장기적으로 복용하면 중추신경의 흥분작용, 강심작용 등으로 인하여 불안과 오심, 궤양 등의 부작용이 나타난다고 본다. 여하튼 커피의 폐해를 해결하려는 노력의 일환으로 제안된 것으로는 특허공보 제88-2058호의 인삼커피의 제조방법, 동 제89-4271호의 맥주보리를 이용한 대용커피의 제조방법, 동 제91-3675호의 홍삼 커피차류의 제조방법 등이 있으며, 한결같이 커피를 원료의 일부로 사용하기 때문에 카페인은 엄연히 존재하며, 그러기에 카페인의 해는 어쩔 수 없는 노릇이었다.Coffee is one of the representative beverages. This type of coffee has both beneficial and harmful aspects to the human body. The explanation from the side emphasizing the beneficial aspects is that it has a sleep suppressing effect, increased mental concentration, diet effect and exercise ability improvement, hangover removal, and arteriosclerosis suppressing effect, while the side emphasizing the harmful aspects is that it has a long-term use. It is believed that side effects such as anxiety, nausea, and ulcers appear due to the stimulating and strengthening effects of the central nervous system. In any case, as part of efforts to solve the harmful effects of coffee, the methods proposed include the manufacturing method of ginseng coffee in Patent Publication No. 88-2058, the manufacturing method of substitute coffee using beer barley in Patent Publication No. 89-4271, and the manufacturing method in substitute coffee using barley in Patent Publication No. 91-3675. There are methods for producing red ginseng coffee tea, etc., and since coffee is always used as part of the raw material, caffeine is definitely present, so the harm of caffeine was inevitable.
따라서, 본 발명은 카페인의 장기음용 및 과량 음용으로 인한 폐해를 일소하고 커피대용로 기호음료를 제공하기 위한 것이다.Therefore, the present invention is intended to eliminate the harmful effects caused by long-term and excessive drinking of caffeine and to provide a favorite beverage as a substitute for coffee.
즉, 본 발명은 커피를 일절 혼합하지 않고 커피맛을 대체할 수 있는 3가지 종류의 실시예를 들어 커피 대용 액상차 추출 및 건강증진에 유익한 커피대용 음료를 제조하는 것이다.In other words, the present invention extracts liquid tea as a coffee substitute and manufactures a coffee substitute drink that is beneficial for health promotion, using three types of examples that can replace the taste of coffee without mixing coffee at all.
본 발명에 따르면, 이제는 일상에서 빠질 수 없는 커피를 카페인의 흡수가 빨라 일상에 불편을 느끼는 사람들과 임산부, 노약자들이 즐겨 먹을 수 있는 커피 대용차를 제공하고 그 중에서도 우리나라 작물을 이용하여 외화 낭비를 방지 하고 국산품의 소비를 촉진시키는 효과를 기대할 수 있다.According to the present invention, coffee, which is now indispensable in daily life, absorbs caffeine quickly, providing a coffee substitute tea that can be enjoyed by people who experience inconveniences in daily life, pregnant women, and the elderly, and preventing the waste of foreign currency by using Korean crops. And it can be expected to have the effect of promoting the consumption of domestically produced products.
본 발명은 3가지 종류의 서로 다른 액상차 제조방법을 통해 공정별로 상세히 설명하고자 한다. 본 발명이 제안하는 커피 대용 액상차의 재료는 치커리, 도라지-덩굴초-인삼, 보리를 활용한 커피 대체 음료 제조방법에 대한 설명이며, 실시예를 제외한 다른 재료들을 이용하여서도 커피 대체 음료를 제조할 수 있다. 그러므로, 커피 대용이라 함은 실시예에만 국한된 것이 아닌 포괄적인 개념으로 사용될 수 있다. 첫 번째 실시예는 치커리를 활용한 커피 대용 액상차 제조방법이다. 본 실시예는, 커피대용 음료로 치커리 고유의 맛을 지니면서 커피향이 잘 조화된 새로운 제품으로 특히 유화성과 분산성이 우수하고 기호성이 좋으며 언제 어디서나 간편하게 음용할 수 있는 치커리 인스탄트 차를 제조하기 위함이다. 본 발명은 치커리를 세척, 절단, 증숙, 건조, 볶음공정을 거쳐 치커리볶음을 제조하는데 치커리 쓴맛을 없애기 위해 100~105℃의 스팀으로 10~15분간 증숙을 하여 효소 불활성화 및 조직 연화를 시킨다. 다음 건조공정과 1차볶음(팽화) 그리고 조분쇄 및 2차 볶음을 통해 치커리 볶음차를 제조한 후 이렇게 만든 치커리 볶음차는 5~8배의 물을 가하여 17~20 Brix가 되도록 열수추출하는데 추출수율이 좋도록 분쇄한 볶음차를 95~100℃에서 4~6시간동안 추출하고 이것을 일정한 고형분함량(25~30 Brix)이 되도록 농축하여 분무건조를 위해 덱스트린을 첨가하고 커피향을 아라비아검으로 유화시킴으로써 분무건조 시 치커리분말에 커피향이 잘 조화되도록 제조한다. 두 번째 실시예는 도라지와 인삼 그리고 덩굴초를 주재로 하여 이들 약초의 약리효과로써 건강증진에 유익한 커피대용 음료를 제조하는 것이다. 본발명은 도라지와 덩굴초 및 인삼을, 각각, 정선 수세하고 2~3mm로 세절한 다음에 80~100℃의 열풍 건조로에서 수분함량이 10~30%이 되도록 건조시키고, 이 건조물을 회전식 볶음기에 투입하여 130~200℃에서 30~6분간 볶은 다음에 상온까지 급냉하고, 이어서 고속분쇄기로 100메시 이상으로 미분쇄하여 20~30%의 수용액을 만들고, 이 수용액을 50~60℃에서 60~120분간 교반 추출하여 여과한 다음에 진공증발농축기에서 40~50%로 농축한 도라지엑기스 : 덩굴초엑기스 : 인삼엑기스를 80~95 : 1~5 : 10~20의 비율로 혼합 균질화한 후 설탕 50~60%와 커피크림 25~40%를 혼합하고 여기에 고형분이 5~15%가 되도록 제조한다. 세 번째 실시예는, 보리를 이용한 방법이다. 보리를 이용한 커피대용 분말차의 제조방법은, 보리 원물을 2구간에 걸쳐 단계적으로 로스팅(roasting)하여 로스팅 보리를 생성하는 로스팅한 후, 로스팅 보리를 열수로 추출하여 보리 추출액을 생성하는 추출 및 농축하여보리 농축액을 생성한다. 상기 보리 농축액을 분무건조방식으로 건조시켜 분말상태로 형성하는 건조단계를 포함하고, 상기 보리 로스팅 단계의 로스팅조건의 1구간은 145℃이고, 2구간은 175 ~185℃의 가열온도에서 로스팅하여 진행하며, 상기 보리 원물은 보리이고, 상기 보리 로스팅의 열원은 원적외선인 것을 특징으로 한다. 상기 추출단계의 추출 조건은 로스팅 보리와 정제수는 1:6의 중량비로 하며, 70℃의 온도로 6시간 동안 진행함으로써 보리 추출액의 추출농도를 8~10 brix로 조절하는 것을 특징으로 한다. 상기 농축단계의 농축 조건은 65℃의 온도, 70mbar의 압력으로 6시간 동안 진행함으로써 보리 농축액의 농축농도를 30~40brix로 조절하며 보리의 볶음온도는 180~200℃ 처리하여 맛과 향기를 발현하여 기호성이 우수하도록 한 후에 그 다음 공정은 상기 볶은 보리 공정에 증류수와 1:7~10의 중량비로 100℃에서 2~5 시간 동안 열탕으로 가열하여 최종농 도가 60~70%가 되도록 침전시켜 그 침전물을 회수하여 정제처리하거나 동결건조시켜 가루로 만든 것 중 어느 하나를 선택하는 것을 특징으로 한다.The present invention will be described in detail for each process through three different types of liquid tea manufacturing methods. The material for the liquid tea substitute for coffee proposed by the present invention is a description of the method of manufacturing a coffee substitute drink using chicory, bellflower root, ginseng, and barley, and a coffee substitute drink can also be manufactured using other ingredients except for the examples. can do. Therefore, the term coffee substitute can be used as a comprehensive concept and not limited to examples. The first example is a method of manufacturing liquid tea as a coffee substitute using chicory. This example is a coffee substitute beverage that has the unique taste of chicory and is a new product with a well-harmonized coffee aroma. In particular, it is intended to manufacture chicory instant tea that has excellent emulsibility and dispersibility, good palatability, and can be easily consumed anytime, anywhere. . The present invention prepares stir-fried chicory by washing, cutting, steaming, drying, and frying the chicory. In order to remove the bitter taste of the chicory, it is steamed with steam at 100-105°C for 10-15 minutes to inactivate enzymes and soften the tissue. After producing the stir-fried chicory tea through the next drying process, first roasting (puffing), coarse grinding, and second roasting, the stir-fried chicory tea made this way is hot-water extracted by adding 5 to 8 times more water to reach 17 to 20 Brix, and the extraction yield is This finely ground roasted tea is extracted at 95-100℃ for 4-6 hours, concentrated to a certain solid content (25-30 Brix), dextrin is added for spray drying, and the coffee flavor is emulsified with gum arabic. When spray-dried, it is prepared so that the coffee flavor blends well with the chicory powder. The second embodiment is to manufacture a coffee substitute drink that is beneficial for health promotion by using bellflower root, ginseng, and vine herb as the main ingredients and using the medicinal effects of these herbs. In the present invention, bellflower root, creeper plant, and ginseng are each carefully washed and cut into pieces of 2 to 3 mm, then dried in a hot air dryer at 80 to 100°C to a moisture content of 10 to 30%, and the dried product is placed in a rotary fryer. Add and fry at 130-200℃ for 30-6 minutes, then rapidly cool to room temperature, then finely grind to 100 mesh or more using a high-speed grinder to make a 20-30% aqueous solution, and this aqueous solution is heated to 60-120% at 50-60℃. After stirring and extracting for a minute and filtering, the bellflower extract, vine extract, and ginseng extract were concentrated to 40-50% in a vacuum evaporator, mixed and homogenized at a ratio of 80-95: 1-5: 10-20, then added with 50-50% sugar. Mix 60% with 25-40% coffee cream and prepare it so that the solid content is 5-15%. The third example is a method using barley. The method of manufacturing powdered tea as a coffee substitute using barley involves roasting raw barley in two stages in stages to produce roasted barley, and then extracting the roasted barley with hot water to produce barley extract. This produces barley concentrate. It includes a drying step of drying the barley concentrate by spray drying to form a powder, and the first section of the roasting conditions in the barley roasting step is 145°C, and the second section is roasted at a heating temperature of 175 to 185°C. The raw barley material is barley, and the heat source for roasting the barley is far-infrared rays. The extraction conditions of the extraction step include roasting barley and purified water at a weight ratio of 1:6, and the extraction concentration of the barley extract is adjusted to 8 to 10 brix by performing the process at a temperature of 70°C for 6 hours. The concentration conditions of the concentration step are 65°C and 70mbar pressure for 6 hours to control the concentrated concentration of the barley concentrate to 30 to 40 brix. The roasting temperature of the barley is 180 to 200°C to reveal taste and aroma. After ensuring excellent palatability, the next step is to precipitate the roasted barley process to a final concentration of 60 to 70% by heating it in boiling water at 100°C for 2 to 5 hours at a weight ratio of 1:7 to 10 with distilled water. It is characterized by selecting either recovered and purified or freeze-dried and made into powder.
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