TWI321452B - Method of manufacturing packaged tea beverage - Google Patents

Description

1321452 IX. Description of the Invention: [Technical Field to Which the Invention Is Applicable] The present invention is a process for improving the production of a large amount of cold tea by the production of a packaged tea beverage. 10,000 go to special 疋 about, [previous technology]

For a long time, brewing tea for the world, whether it is red oolong tea, - directly to the hot water of the love for H hydrophobic = the coffee side contained in the large amount of dissolution, not only is more likely to produce side effects on the human body, such as Insomnia is coming to the tea. The tea is gradually loved by the people of the category and promoted. In recent years, cold soaked so-called cold tea, that is, cold water to brew tea. Because in the process of cold water brewing, the amount of caffeine dissolved in the bitter taste of the tea soup is less, so the cold foam is more sweet than the hot water brewed tea soup, and if it is used, it will not cause side effects. It is quite worth promoting. Ordinary people can simply make cold tea at home by mixing the tea leaves with water in a ratio of 1:50, and then chilling them in the refrigerator for four to eight hours. However, if this method is applied to the process of mass production of packaged tea beverages, there are substantial difficulties, not only the process takes a long time: the energy cost of the process is also quite high. Therefore, in order to mass produce packaged tea beverages, it is necessary to separately develop a process suitable for mass production of cold tea. 4 The traditional mass production of packaged tea beverages is brewed with hot water, and the hot extraction method used is called kettle extraction. The process consists of placing the leaves in a tea bag, placing the tea bag in a dad-type extraction bucket, and introducing hot water from 9 ° C to 10 ° C for extraction. After the extraction time is reached, the extract is taken out and properly diluted and seasoned. If you want to use the above method to mass produce cold tea, in addition to lowering the extraction temperature, you need to balance the extraction temperature with the extraction time to save time and cost. The conventional mass production of the cold tea process reduced the extraction temperature to ^°c' and the extraction time was set to 15 minutes. This condition is to extract tea leaves at a relatively low temperature, thereby reducing the concentration of caffeine and reducing the bitterness of the tea soup. *However, the extraction temperature is still moderately high temperature, and the tea leaves are placed in the tea bag, and the tea is easy to be stacked and squeezed, resulting in uneven extraction temperature and difficulty in stretching the tea, resulting in poor extraction rate. Therefore, how to further develop a large-scale production process of cold-blown tea with low-temperature extraction while taking into account rapid, cost-saving, and improved quality has become a very important and key research and development topic for packaging tea beverages. SUMMARY OF THE INVENTION One object of the present invention is to provide a process for packaging a tea beverage. Another object of the present invention is to provide a process for mass production of packaged tea beverages. Still another object of the present invention is to provide a method of making a large amount of a low caffeine-packaged tea beverage. n mu, another purpose of the invention is to provide a process for producing a large amount of raw beverage. The combination of inventing ice water and warm water extract can not only reduce the time and cost, but also reduce the taste and flavor of the cold foam. It can be further reduced to reduce the bitterness while retaining its astringency to enhance the ΐ ΐΐΐifif: Therefore, by using the process of this day's riding and exposing, you can make -', this one (4) enjoy the cold and delicious tea. The first - ΐ exposed 7 kinds of package 35 beverage process method. First, the ice water is placed in the second time, and the warm water f-tea leaves are extracted and extracted into the ice water extract. The dish is taken in a bucket and added to the tea leaves for extraction to form warm water. The force is first extracted from 耽15V to start the extraction process. 2 The rate of dissolution of the extracting barrel into a knife in a low temperature environment. Into = in the crucible leaves, the tea that is squeezed when stirring (4) is intended to help touch the area. The invention comes to 'increase the connection between the tea leaves and the extracted water, and the alternately takes the water 1 and the first sample of the fiber to the mixed sample, and the sample is mixed and processed at each stage of the mixing process; The water extract is then taken to avoid the ice r to 2 hours. In addition to shortening the low temperature extraction time by intermittent agitation, the process developed by the present invention can indeed reduce the extract + caffeine concentration. Moreover, the hobby of the finished product developed by the present invention is better than the conventional technology, indicating that the cold water extraction process helps to enhance the overall flavor of the tea soup. Therefore, the process developed by the present invention can achieve the rapid and mass production of cold tea and at the same time improve the quality of the product. Hereinafter, the method for manufacturing the packaged leather beverage disclosed in the present invention will be described with reference to the drawings and the respective embodiments. y, [Embodiment] First, please refer to the --, which is a process flow chart of the method for preparing a fresh drink of the thief of the present invention. The process for packaging tea beverages disclosed in the present invention is still carried out with the extraction of the leaves. Firstly, the ice water is placed in a pot and a few tea leaves are added for extraction to form an ice water extract (step another - the warm water is placed in another - the bucket is removed, and a number of tea leaves are added to the stroke to form a temperature Water extract (step 2〇) T t, with water-protecting water extract and warm water extract mixed energy in an appropriate ratio, not only can the time and the average consumer can enjoy the exposure of the tea Forming ice water to extract the extracted barrels of the aged leaves (========================================================================================= After the end of the extraction, 1321452 ^ After the end, 'the clarified ice water is obtained after the tea residue is smashed, and then the ice water extract is guided to be stored for use (2^) HM), the tea used in the process may be black tea, Green tea, iii dragon/, yellow tea, s tea, scented tea or any other kind of common monument, a preferred embodiment of the present invention, in the remaining leaves. The ratio of the tea to the extracted water is between i: 30 and ^ In the process of ^, the other invented - she is good, in the formation of ice = ^. According to the use _ 〗 〖 between the tea fresh water, 4G n of the wealth, the soil between 1. DU. 〇. 5 ==:===, _ time between the extraction process is 丨 hours. χ ' In a preferred embodiment, according to a preferred embodiment of the present invention, each stage is prepared by a stirring process and standing for three rows of static processes, and the dissolution rate of the environment is increased. The leaves of the tea and the extracted water are alternately stretched and the leaves are alternately stretched, and can be set to ~6 times. In the second stage, it is again ~140 seconds' and repeats 2 to set the process for 200 to 280 seconds. And repeat the process 40 ~ other seconds 'and then carry out 100-14 Π " people. In the second stage, advanced seconds 're-settlement process 15G ~ 21G seconds, and the clear frequency secret% of the extraction process and rest The process is alternated, and it is obvious that the "4 extraction pants" saves the coffee and the cost of manufacturing. μ" According to another preferred embodiment of the invention, in the first paragraph, the mixing is first performed _ seconds and then allowed to stand. Process Tao is not owed first = 9 d: first ^^ sample process 60 seconds 're-staying process 240 seconds, and set the shoes first, the section 'first system 12G seconds 're-static alternating, can be. So by the Kakisaki process and the static process of the month. Month", the staff asked the leaves of the stroke efficiency, saving manufacturing time and the formation of the liquid St 2 third For the formation of the warm water extraction in the extraction barrel with the stirring blade disclosed in the present invention, the extraction water of the t9GnC, 55c can be added to the system (step 20C). The extraction is further clarified after the extraction. Warm water extract (step), Dan will introduce the brewing liquid into the storage tank for use (steps. Tea) tea, t is black tea, green tea, black tea (such as Pu'er regular use two, flower tea or any other kind The tea leaves, through a better example, in tea. According to a preferred embodiment of the invention, in forming warm water: the ratio of another water withdrawal according to the invention is between i: 40 and! : In the middle of the process, the tea used and the extraction process are between 2 minutes. A preferred embodiment, the I1 is a segment, the extraction 郞 is divided into two tea leaves and the extraction lai contact = stretch. To increase the replacement, can significantly improve the extraction rate of the tea ^ f mileage and the static process Mix a fine touch, in the first - with the middle, first carry out the disturbance and then carry out the static process for 100 to 140 seconds, and re-borrow the time and cost of the ^Hr section of the '* lion process 20 to 40 seconds, Then perform i if the process is 1 〇!~140 seconds, and repeat 2~6: owe. Thus, by using It; ϊίΐΐϊ, the process can significantly improve the extraction efficiency of the tea, and save the process. According to another preferred embodiment of the present invention, the mixing process is (10) seconds, and then the static process is first performed. The process is 30 seconds, and then the rest of the Hit 3 under-mixing process and the standing process are alternately carried out, which can obviously reduce the manufacturing efficiency of the same wood leaf, and save manufacturing cost and cost.苹 Ϊ Ϊ Ϊ Ϊ Ϊ Ϊ Ϊ Ϊ 混合 混合 混合 混合 混合 混合 混合 混合 混合 混合 混合 混合 混合 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿 卿Sterilization. The dilution is performed by diluting the ice water extract to a sugar content of G. 2° Brix to g. Between shirts. 5度Brix。 The dilution of the mixture of the ice water extract and the water extract is diluted to a sugar degree of 0. 25 ° Brix. ==??==================================================================================================== (For example, Pu'er she and her _, the ratio of the tea used to the extracted water is "into = take (two) in the process"

Preferably, in the first stage, the picking process is first performed and then the static process (10) ~ Qing, and = 'strictly 150 ~ (10) seconds, the first batch process 4Q ~ 8G seconds, and then two. Repeat 2 to 6 times in the second section. In the third stage, the mixing process and the stationary process are alternated. t Borrow _ save time and cost of manufacturing. "&4%% efficiency" better in the first stage, the advanced process is 180 seconds, then proceed, ^120 seconds 'and repeat 4 times. In the second stage, n know 60 seconds' In the third stage, 幻H borrows her casting process and repeats the process to repeat the 'leaf stroke efficiency, saving manufacturing time and cost. Increasing to a sugar degree of n0X2^f, the dilution system releases the ice water extract. In a preferred embodiment of the invention, the selected f table is listed as "cold tea green tea finished coffee _ _ detection Ϊ If the ice water extract and the warm water extract are clear, look at A〇AC 14, (the method of testing the coffee is · 3, γ,; ^22 二I and warm water extract) The content of the ice water extraction side is (1) _, · when its caffeine 罝 is 1G f11, when all the ice water extract is used, the caffeine is iii 〇 ppm. Under the phase λ, the finished product produced by the prior art The weight of 3 is 170 ppm. It can be seen that the Ming Ming technique can effectively reduce the caffeine content of tea beverages. Tea green tea finished coffee P non-detection result sample coffee ♦ (ppm) The present invention (10% ice water extract) 122 The present invention (30% ice water extract) 113 The present invention (50% ice water extract) 104 Invention (100% ice water extract) 81 Conventional technology (70 ° C, 15 minutes) 170 Table 2, cold tea green tea finished taste evaluation results sample total score average fraction of the present invention (10% ice water extract) 91 6.07 The present invention (30% ice water extract) 93 6.20 The present invention (50% ice water extract) 95 6.33 The present invention (100% ice water extract) 91 6.07 Conventional technique (70 ° C, 15 minutes) 84 5.60 1321452 旲ί夕 Table 2 shows the results of the "cold tea green tea finished hobby product rating appraisers" for the present invention and the conventional technology of the cold bubble green = nine i system hobbyist evaluation. When the ice water extract The hobby is "good", when the ice material is taken, its product; when it is 3:7, its fineness is the mixing ratio of the liquid, i, :, a, , 14 ίZii· ·ί, The taste of the finished product is much better than that of the present invention. As a result of the tea extraction experiment, it is known that, in addition to the ZLrr concentration of the process developed by the present invention, the pleasing water-water extraction process of the finished product developed by the present invention contributes to the overall flavor of the tea soup. Therefore, the process can achieve rapid and mass production. Cold tea, at the same time mention i; 7 solution is the hair in the invention in the coffee (four) special · · its solution to ride the world to correct ^ ri Luo in the [schematic simple description] flow chart = diagram of the invention disclosed in the package The process flow of the process method of tea beverages is the flow of the method of reading and reading the ice water in the county of Luzhi. (4) The method of drawing the shaft temperature and temperature of the method of drawing

Claims (1)

|/X Jh. I ^ r:·? 095132071 The number of patents without secant after the correction of the sacred application of the singularity ^f Republic of China 98 years U month 27 曰 Fan Chengwei to WT: >Oi ; · . Patent scope: 丨I A method for processing a packaged tea beverage, comprising: placing ice water of 10 ° c to 15 ° C into a first extraction tank; adding tea leaves to the first extraction barrel; , = water extraction The process is to form an ice water extract liquid, wherein the ice water extraction process comprises performing a conversion process of 150 to 21 G seconds, and then performing a static process for 100 to 140 seconds, and repeating 2 to 6 times; Danjin Jingjing: The second stage 'includes the first process _ system ~ process 200~280 seconds, and repeats 2~6 times; and the Danjin 仃 stationary stage, which includes the first mixing process _~14G seconds, then enter the rod #· set process 150~210 seconds, and repeating 2~6 a · 仃 static Put 50 °C~55t: warm water into the second extraction barrel; add the tea leaves to the second extraction barrel. = warm water extraction process To form a warm water extract, wherein the warm water extraction process 2 comprises first performing a stirring process for 150 to 210 seconds, and then performing static granulation 100 to 140. Second, and repeat Κ 3 times · and Ding Jing process 2 ° * and then let stand 2_ ^ apply for patent shed 1st Gu Shuzhi silk material production method, including a filling package to make the finished product. And 3', wherein the tea is selected from the group consisting of green tea, tea, yellow tea, white tea, and flower tea, as described in the method of claim 5, wherein the tea is selected from the group consisting of the following groups. ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, The clarified ice water extract is obtained after the tea residue; and the ice water extract is introduced into a storage tank for use. 5. The method of manufacturing a packaged tea beverage according to claim 1, wherein the first extraction tub has a stirring blade. 6. The method of manufacturing a packaged tea beverage according to claim 1, wherein the ratio of the leaf to the ice water is between 1: and 1:60. The method of manufacturing a packaged tea beverage according to claim 1, wherein the ratio of the tea leaves to the ice water is between 1:40 and 1:50. 8. The method for processing a packaged tea beverage according to claim 1, wherein the three stages of the ice water stroke process comprise: a first stage comprising: first stirring the process for 18 seconds, and then performing the static process. 120 seconds, and repeated 4 times; the second half of the second stage, which includes a stirring process of 6 seconds, followed by standing for 240 seconds 'and repeated 4 times; and a third stage, which includes the first stirring process 12 seconds, then let it sit for another 180 seconds and repeat 4 times.灰私9. The method for preparing a packaged tea beverage according to claim 1 includes the step of extracting the tea residue, obtaining the clarified warm water extraction, and introducing the warm water extract into a storage. Spare in the bucket. * ^ 10. Process for packaging tea beverages as described in claim 1 of the patent application. 11. The process of claim 4, wherein the ratio of the tea leaves to the warm water is between 1:30 and 1:60. A method for processing a packaged tea beverage as described in claim 1, wherein the ratio of the leaf to the warm water is between 1:40 and 1:50. /,:: ODMA\PCDOCS\TPEDMS\80429\ 1 17 452 13· The two stages of the warm water extraction process described in the scope of the patent application include: the process method of the human material, in which the static The first stage of the process is to include the first process of 180 seconds, 120 seconds, and repeat 2 times; and I 2 - to carry out the static process, please refer to the packaging tea beverage mentioned in item 14 of the 15^ Qing patent scope. The mixture of the ice water extract and the warm water extract is diluted to a sugar content between 0.2oBrix and 0.3oBrix. J Yang 10 I6. If you apply for a special _ M Si Shu package ice water extract and the warm water extract. 17. The method for preparing a packaged tea beverage, comprising: placing ice water at a temperature of from 10 ° C to 15 ° C into a first extraction tank; adding tea leaves to the first extraction tank; performing an extraction process to form An ice water extract, wherein the extraction process comprises: a first stage comprising: first performing a stirring process of 15 〇 to 21 〇 seconds, and then performing a standing process for 100 to 140 seconds, and repeating 2 to 6 times; In the stage, the stirring process is carried out for 4〇~8〇 seconds, then the standing process is performed for 200~280 seconds, and the process is repeated for 2~6 times; and the third stage comprises the first stirring process for 100~140 seconds, and then The standing process is carried out for 150 to 210 seconds and repeated 2 to 6 times; and the ice water extract is subjected to a post-production process. 18. The method of manufacturing a packaged tea beverage according to claim 17, further comprising the step of filling the package to form a finished product. 19. The method for preparing a tea beverage according to claim 17, wherein the tea is selected from one of the group consisting of black tea, green tea, black tea, black:: 〇 DMA\PCDOCS\TPEDMS \80429\1 18 1321452 Dragon life, yellow tea, white tea, flower tea. Air-private method, multi-package 2〇.: Shen _ coffee, the n-th package of tea beverages, after f extraction process, after aging slag to obtain clarification of the ice water extract; The liquid guide - the storage tank is reserved. 21 Patent scope 制17 The process of packaging tea beverages described in Item 17 is the first extraction cylinder having a disturbing blade. The method of calculating the number of people's cases. 22. The ratio of the tea leaves to the extracted water is as follows: 1. The application of the packaged tea described in item 17 (4) is between 1 and 30. The process of packaging a tea beverage according to item 17, wherein the ratio of the leaf to the extracted water is between 1:4 1 and 1:5 。. 24. In the process of applying for the packaging tea of the general formula (4), the extraction process comprises: a first stage, which comprises first performing the mixing process for 8 seconds, then allowing to stand for 120 seconds, and repeating 4 a second stage, which comprises first performing a stirring process for 6 seconds, then performing a standing process for 240 seconds and repeating 4 times; and a third stage comprising first performing a stirring process for 120 seconds before allowing to stand still The process is 180 seconds and repeated 4 times. 25. The process for the preparation of a packaged tea beverage according to the scope of claim π, wherein the post-production procedure comprises dilution, flavoring, flavoring and sterilization. 26. The process for preparing a packaged tea beverage according to claim 25, wherein the dilution is to dilute the ice water extract to a sugar content between 0.2 and Brix to 3, Brix. 27. The process for preparing a packaged tea beverage according to claim 25, wherein the dilution system dilutes the ice water extract to a sugar content of 2525°Brix°::ODMA\PCDOCS\TPEDMS\80429\ 1 19