TWM618252U - Coffee leaf tea curling structure with flavor adhesion layer - Google Patents
Coffee leaf tea curling structure with flavor adhesion layer Download PDFInfo
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- TWM618252U TWM618252U TW110206877U TW110206877U TWM618252U TW M618252 U TWM618252 U TW M618252U TW 110206877 U TW110206877 U TW 110206877U TW 110206877 U TW110206877 U TW 110206877U TW M618252 U TWM618252 U TW M618252U
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Abstract
本新型提出一種具有風味附著層的咖啡葉茶捲曲結構,其包含:一咖啡葉體;及一風味附著層,敷設於該咖啡葉體下表面。由於有風味附著層,依照本新型製作的咖啡葉茶可更多地保留其風味。此外,由於特殊的製程,本新型具有風味附著層的咖啡葉茶捲曲結構不似傳統咖啡葉茶的直張外觀,除了讓咖啡葉茶的風味更容易擴散,這種型態在封裝與運送中也節省了空間成本。The present model proposes a coffee leaf tea curling structure with a flavor adhesion layer, which comprises: a coffee leaf body; and a flavor adhesion layer laid on the lower surface of the coffee leaf body. Due to the flavor adhesion layer, the coffee leaf tea prepared according to the present invention can retain more of its flavor. In addition, due to the special manufacturing process, the novel coffee leaf tea curling structure with a flavor adhesion layer does not resemble the straight-out appearance of traditional coffee leaf tea. In addition to allowing the coffee leaf tea flavor to spread more easily, this type of type is used in packaging and transportation. It also saves space costs.
Description
本新型關於一種咖啡葉茶捲曲結構,特別是一種具有風味附著層的咖啡葉茶捲曲結構。The present invention relates to a coffee leaf tea curling structure, in particular to a coffee leaf tea curling structure with a flavor adhesion layer.
咖啡樹除了果實可以用來製作咖啡飲料,其葉子也可以製茶。咖啡葉製茶近年廣受市場矚目,沖泡後的咖啡葉口感像紅茶。經實驗證實,咖啡葉茶含有芒果苷及綠原酸,具有抗氧化、預防糖尿病等機能。在台灣,高山有機咖啡葉經鑑定更含有40餘種多酚成分;無咖啡因,抗氧化劑含量極高。In addition to the fruit of the coffee tree can be used to make coffee beverages, its leaves can also be used to make tea. Coffee leaf tea has attracted the attention of the market in recent years, and the brewed coffee leaf tastes like black tea. Experiments have confirmed that coffee leaf tea contains mangiferin and chlorogenic acid, which has antioxidant and diabetes prevention functions. In Taiwan, alpine organic coffee leaves have been identified as containing more than 40 polyphenols; they are caffeine-free and contain extremely high antioxidants.
咖啡葉茶的製作方式與茶葉無異,從選葉開始,經過萎凋、發酵、殺菁、揉捻、補足發酵及乾燥後,成品便能夠包裝販售了。然而,咖啡葉子是一葉一葉片狀的,而且韌性很強,要把它揉成捲茶並不容易,這樣在分包銷售時會浪費空間。此外,依照製茶方式製造的咖啡茶中豐富的滋味與香氣無法有效存封後在飲用時發散。Coffee leaf tea is made in the same way as tea. From the beginning of leaf selection, after withering, fermenting, killing cyanide, rolling, supplementing fermentation and drying, the finished product can be packaged and sold. However, coffee leaves are leaf-shaped and have strong toughness. It is not easy to roll them into tea rolls, which will waste space when sub-packaged sales. In addition, the rich taste and aroma of coffee and tea made in accordance with the tea-making method cannot be effectively stored and diffused when drinking.
因此,為了解決以上的問題,本新型的創作人提出了一種新穎的具有風味附著層的咖啡葉茶捲曲結構。Therefore, in order to solve the above problems, the creator of the present invention proposes a novel coffee leaf tea curling structure with a flavor adhesion layer.
本段文字提取和編譯本新型的某些特點。其它特點將被揭露於後續段落中。其目的在涵蓋附加的申請專利範圍之精神和範圍中,各式的修改和類似的排列。This paragraph of text extracts and compiles certain features of the new model. Other features will be revealed in subsequent paragraphs. Its purpose is to cover the spirit and scope of the additional patent application, various modifications and similar arrangements.
為了解決以上的問題,本新型提出了一種具有風味附著層的咖啡葉茶捲曲結構,其包含:一咖啡葉體;及一風味附著層,敷設於該咖啡葉體下表面。其中,該咖啡葉體與該風味附著層一同捲曲,形成非直條形的捲曲結構。In order to solve the above problems, the present invention proposes a coffee leaf tea curling structure with a flavor adhesion layer, which comprises: a coffee leaf body; and a flavor adhesion layer laid on the lower surface of the coffee leaf body. Wherein, the coffee leaf body and the flavor adhesion layer are curled together to form a non-straight curled structure.
依照本新型,該風味附著層材料可為水溶性食用膠。According to the present invention, the flavor adhesion layer material can be water-soluble edible glue.
最好,該水溶性食用膠為阿拉伯膠、三仙膠、魚膠或藻膠。Preferably, the water-soluble edible gum is gum arabic, sanxian gum, isinglass or alginate.
最好,該水溶性食用膠內進一步混合天然食用香精。Preferably, the water-soluble edible gum is further mixed with natural edible flavors.
最好,該咖啡葉體經過48小時以上萎凋。Preferably, the coffee leaf body has withered for more than 48 hours.
最好,該風味附著層於該咖啡葉體進行萎凋前,塗抹於咖啡葉體下表面。Preferably, the flavor adhesion layer is applied to the lower surface of the coffee leaf body before the coffee leaf body is withered.
由於有風味附著層,依照本新型製作的咖啡葉茶可更多地保留其風味。此外,由於特殊的製程,本新型具有風味附著層的咖啡葉茶捲曲結構不似傳統咖啡葉茶的直張外觀,除了讓咖啡葉茶的風味更容易擴散,這種型態在封裝與運送中也節省了空間成本。Due to the flavor adhesion layer, the coffee leaf tea prepared according to the present invention can retain more of its flavor. In addition, due to the special manufacturing process, the novel coffee leaf tea curling structure with a flavor adhesion layer does not resemble the straight-out appearance of traditional coffee leaf tea. In addition to allowing the coffee leaf tea flavor to spread more easily, this type of type is used in packaging and transportation. It also saves space costs.
本新型將藉由參照下列的實施方式而更具體地描述。The present invention will be described in more detail by referring to the following embodiments.
請見圖1與圖2,圖1為依照本新型實施例的一具有風味附著層的咖啡葉茶捲曲結構1展平時的側方部分示意圖,圖2繪示數個具有風味附著層的咖啡葉茶捲曲結構1的外觀形態。具有風味附著層的咖啡葉茶捲曲結構1包含了一咖啡葉體10與一風味附著層20,以下分別說明其結構、外觀態樣及製作方式。Please refer to Figures 1 and 2. Figure 1 is a schematic side view of a coffee leaf
咖啡葉體10是一般用來製作咖啡葉茶的葉子,經過了萎凋與烘乾等步驟,處於可使用狀態。咖啡葉體10除去了大部分的水分並經過部分發酵。為了方便說明,咖啡葉體10區域以散點狀背景繪示。依照本新型,咖啡葉體10最好經過48小時以上萎凋製作。The
風味附著層20是本新型的創舉之一。為了方便說明,風味附著層20區域以白色背景繪示。風味附著層20,敷設於咖啡葉體10下表面,防止咖啡葉體10中的風味在萎凋與烘乾中喪失。圖1中的風味附著層20的厚度僅為釋例,實際上相較於咖啡葉體10的厚度來說非常薄,將風味附著層20的厚度放大僅為了呈現風味附著層20。依照本新型,風味附著層20的材料為水溶性食用膠,並包覆咖啡葉體10之下表面。在本實施例中,使用的水溶性食用膠為阿拉伯膠。阿拉伯膠的溶解度很強但黏稠性甚小,無異味。當具有風味附著層的咖啡葉茶捲曲結構1以熱水沖泡時,阿拉伯膠會溶解,咖啡葉體10中的風味便會被帶出。阿拉伯膠可以在初泡中被洗淨,且不會影響風味。實作上,水溶性食用膠還可以是三仙膠、魚膠或藻膠。如果使用魚膠或藻膠,泡出的茶水會雜不同的”鮮味”,是另一種添加風味。如果要添加其它不同的味道,比如在咖啡葉茶中加入水果味道,那麼便可在溶性食用膠內進一步混合天然食用香精來處理。The
請見圖2,外觀上,風味附著層的咖啡葉茶捲曲結構1的咖啡葉體10與風味附著層20一同捲曲,形成非直條形的捲曲結構。風味附著層的咖啡葉茶捲曲結構1的外觀接近球形或半球形,有的還延伸出了葉梗。這和傳統的咖啡葉茶不一樣。傳統的咖啡葉茶不捲曲,是直張形。當然,風味附著層的咖啡葉茶捲曲結構1也還可以有其它的捲曲形態,本新型不限定之。以下說明本新型風味附著層的咖啡葉茶捲曲結構1的製作方法。As shown in Fig. 2, in appearance, the
首先,採取新鮮咖啡葉作為咖啡葉體,將風味附著層塗抹於咖啡葉體的下表面。接著,進行48個小時以上的萎凋作業,可以在通風透光的室內,保持溫度在25度上下。在萎凋作業進行一半以後,對咖啡葉體(含風味附著層)進行堆聚。由於咖啡葉體的水分已由上表面蒸散部分,葉子也開始發酵,如此在傳統萎凋中加入攪拌和聚堆。咖啡葉體消減水分並且產生香氣,再用炒鍋高溫來炒熟咖啡葉體(約30分鐘),讓咖啡葉體可以適度柔軟有利於揉捻成型,並且產生豐富的滋味與香氣。接著,將咖啡葉體進行揉捻成捲曲型,形成了與傳統咖啡葉茶不同的外觀。在揉捻的過程中也能提高咖啡葉體的香氣和滋味。First, fresh coffee leaves are taken as coffee leaves, and the flavor adhesion layer is smeared on the lower surface of the coffee leaves. Then, carry out the withering operation for more than 48 hours, and keep the temperature around 25 degrees in a ventilated and light room. After half of the withering operation, the coffee leaf body (including the flavor adhesion layer) is piled up. As the moisture of the coffee leaf body has been evaporated from the upper surface, the leaves also begin to ferment, so mixing and accumulation are added to the traditional withering. The coffee fronds reduce moisture and produce aroma, and then use the high temperature of the wok to fry the coffee fronds (about 30 minutes), so that the coffee fronds can be moderately soft and conducive to twisting and forming, and produce rich taste and aroma. Then, the coffee leaf body is twisted into a curly shape, forming a different appearance from traditional coffee leaf tea. It can also improve the aroma and taste of the coffee leaf body during the rolling process.
雖然本新型已以實施方式揭露如上,然其並非用以限定本新型,任何所屬技術領域中具有通常知識者,在不脫離本新型之精神和範圍內,當可作些許之更動與潤飾,因此本新型之保護範圍當視後附之申請專利範圍所界定者為準。Although the present invention has been disclosed in the above embodiments, it is not intended to limit the present invention. Anyone with ordinary knowledge in the technical field can make some changes and modifications without departing from the spirit and scope of the present invention. Therefore, The scope of protection of this new model shall be subject to the scope of the attached patent application.
1:具有風味附著層的咖啡葉茶捲曲結構 10:咖啡葉體 20:風味附著層 1: Coffee leaf tea curling structure with flavor adhesion layer 10: Coffee leaf body 20: Flavor adhesion layer
圖1為依照本新型實施例的一具有風味附著層的咖啡葉茶捲曲結構展平時的側方部分示意圖,圖2繪示數個該具有風味附著層的咖啡葉茶捲曲結構的外觀形態。Fig. 1 is a schematic side view of a coffee leaf tea curling structure with a flavor adhesion layer according to an embodiment of the present invention when it is flattened, and Fig. 2 shows the appearance of several coffee leaf tea curling structures with a flavor adhesion layer.
1:具有風味附著層的咖啡葉茶捲曲結構 1: Coffee leaf tea curling structure with flavor adhesion layer
10:咖啡葉體 10: Coffee leaf body
20:風味附著層 20: Flavor adhesion layer
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