WO2004086873A1 - A green tea coffee consisting of green tea extract and coffee extract - Google Patents
A green tea coffee consisting of green tea extract and coffee extract Download PDFInfo
- Publication number
- WO2004086873A1 WO2004086873A1 PCT/KR2004/000713 KR2004000713W WO2004086873A1 WO 2004086873 A1 WO2004086873 A1 WO 2004086873A1 KR 2004000713 W KR2004000713 W KR 2004000713W WO 2004086873 A1 WO2004086873 A1 WO 2004086873A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- green tea
- coffee
- extract
- present
- taste
- Prior art date
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Classifications
-
- 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations 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
Definitions
- the present invention relates to a green tea coffee comprising green tea extract and coffee extract.
- Green tea plant is cultivated in Korean, Japan, China and the like and its leaf is used as a tea material. It contains a large amount of polyphenol which has physiologically useful effects including antioxidant effect and antihypertensive effect.
- green tea leaves are provided in the form of a tea back and coarse tea, or are dried and ground to be supplied as powder. The former is not convenient to drink while the latter is not completely dissolved into water, causing an offensive feeling upon drinking. Also, green tea is not wide spread over various consumer levels as a favorite food due to its characteristic puckery taste and bitter taste.
- coffee which is one of the favorite foods which are most widely consumed, is usually processed by drying coffee beans and extract from coffee beans and powdering or granulating them and is reconstituted with water as needed.
- coffee is convenient and excellent in taste and incense.
- coffee contains substances which are of benefit to health in a less content, as compared to green tea.
- the present inventors have mixed a hot water extract of green tea leaves and coffee and, as a result, have found that the resulting mixture contains a large amount of polyphenol which is a functional and effective component of green tea, is readily dissolved in water and provides the taste and incense of coffee.
- a green tea coffee comprising green tea extract and coffee extract.
- the green tea coffee comprises 5 to 80 weight parts, based on the total weight of the green tea coffee, of the green tea extract.
- the green tea coffee is prepared by the following method.
- the green tea extract used in the present invention is prepared by hot water extraction and preferably prepared as follows.
- 1 weight part of powder of hot air dried green tea leaves is mixed with 5 to 20 weight parts of water and heated for 15 minutes to 2 hours.
- the green tea leaves are removed and the solution was cooled to separate precipitations.
- the resulting extract is again heated and cooled.
- the extract is dried to obtain the final extract of green tea.
- the heating temperature is preferably 60 to 110 ° C and the drying is preferably performed by spray drying.
- the final extract of green tea is preferably in the form of powder.
- the coffee extract which is usable in the present invention is one prepared by a common method for extraction and drying of coffee.
- the coffee extract is mixed with 5 to 80 weight parts, based on the total weight of the green tea coffee, of the green tea extract and lyophilized.
- the dried green tea coffee is pasteurized at a low temperature and enclosed in a bottle, a pouch, a can and the like according to a conventional packing method, followed by sealing.
- the green tea coffee according to the present invention may be powdered or be prepared into a can drink.
- the green tea extract and the coffee extract which are components of the green tea coffee according to the present invention are extracted from natural food, they are not toxic and the drink amount and the mixing ratio can be properly adjusted.
- the powder form several tens mg to several g per once can be properly selected for adults.
- 0.1 to 2 g of the green tea coffee powder dissolved in 100 ml of water is recommended.
- sugar and vegetable oils in a proper amount can be added to the green tea coffee according to the present invention.
- the green tea extract was analyzed for elements using the following method.
- the coffee was a product purchased from a product company, which had been extracted and dried by a conventional method.
- the prepared tea was subjected to the functional test using 30 women and men in twenties to fifties as the subjects of the test.
- the comparative example was a tea prepared using a commercially available green tea back.
- the green tea coffee according to the present invention has excellent taste and incense.
- the green tea coffee according to the present invention comprises green tea extract containing an effective component and thus, maximizes the intake of polyphenol, the effective component of the green tea.
- polyphenol has excellent antioxidant effect and anticancer effect and is effective in prevention and treatment of diabetic and hypertension.
- polyphenol has excellent antioxidant effect and anticancer effect and is effective in prevention and treatment of diabetic and hypertension.
- the green tea coffee according to the present invention is readily dissolved in water and has excellent taste and incense, it can be widely adopted as a favorite food.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a green tea coffee comprising green tea extract and coffee extract, in which the green tea extract is contained in an amount of 5 to 80 weight parts based on the total weight of the green tea coffee.
Description
AGREENTEACOFFEE CONSISTINGOF GREENTEAEXTRACTAND COFFEEEXTRACT
Background of the Invention Technical Field
The present invention relates to a green tea coffee comprising green tea extract and coffee extract.
Background Art Green tea plant is cultivated in Korean, Japan, China and the like and its leaf is used as a tea material. It contains a large amount of polyphenol which has physiologically useful effects including antioxidant effect and antihypertensive effect. At present, green tea leaves are provided in the form of a tea back and coarse tea, or are dried and ground to be supplied as powder. The former is not convenient to drink while the latter is not completely dissolved into water, causing an offensive feeling upon drinking. Also, green tea is not wide spread over various consumer levels as a favorite food due to its characteristic puckery taste and bitter taste.
On the other hand, coffee, which is one of the favorite foods which are most widely consumed, is usually processed by drying coffee beans and extract from coffee beans and powdering or granulating them and is reconstituted with water as needed. Thus, coffee is convenient and excellent in taste and incense. However, it is known that coffee contains substances which are of benefit to health in a less content, as compared to green tea.
Therefore, the present inventors have mixed a hot water extract of green tea leaves and coffee and, as a result, have found that the resulting mixture contains a
large amount of polyphenol which is a functional and effective component of green tea, is readily dissolved in water and provides the taste and incense of coffee.
Disclosure of the Invention It is an object of the present invention to provide a green tea coffee comprising green tea extract and coffee extract, which contains a large amount of a functional component of green tea, is readily dissolved into water and provides taste and incense of coffee.
Best Mode for Carrying Out the Invention
According to the present invention, it is directed to a green tea coffee comprising green tea extract and coffee extract.
The green tea coffee comprises 5 to 80 weight parts, based on the total weight of the green tea coffee, of the green tea extract. The green tea coffee is prepared by the following method.
The green tea extract used in the present invention is prepared by hot water extraction and preferably prepared as follows.
1 weight part of powder of hot air dried green tea leaves is mixed with 5 to 20 weight parts of water and heated for 15 minutes to 2 hours. The green tea leaves are removed and the solution was cooled to separate precipitations. The resulting extract is again heated and cooled. After removal of the precipitations, the extract is dried to obtain the final extract of green tea. Here, the heating temperature is preferably 60 to 110°C and the drying is preferably performed by spray drying. The final extract of green tea is preferably in the form of powder. The coffee extract which is usable in the present invention is one prepared
by a common method for extraction and drying of coffee. The coffee extract is mixed with 5 to 80 weight parts, based on the total weight of the green tea coffee, of the green tea extract and lyophilized. The dried green tea coffee is pasteurized at a low temperature and enclosed in a bottle, a pouch, a can and the like according to a conventional packing method, followed by sealing.
The green tea coffee according to the present invention may be powdered or be prepared into a can drink.
Since the green tea extract and the coffee extract which are components of the green tea coffee according to the present invention are extracted from natural food, they are not toxic and the drink amount and the mixing ratio can be properly adjusted. For the powder form, several tens mg to several g per once can be properly selected for adults. Preferably, 0.1 to 2 g of the green tea coffee powder dissolved in 100 ml of water is recommended.
Also, sugar and vegetable oils (cream) in a proper amount can be added to the green tea coffee according to the present invention.
Now, preferred embodiments are presented to help understanding of the present invention. However, the following examples are only for the illustration and the present invention is not limited thereto.
Example 1 ) Preparation of green tea extract
1 kg of powder of hot air dried green tea leaves was mixed with 10 1 of distilled water and heated to 60 to 110°C for 60 minutes under reflux. The green tea powder was removed and the liquid was left at 4 °C for 1 hour. Then, the liquid was filtered to obtain 8.5 1 of a filtrate. The resulting filtrate (8.5 1) was again heated for 60 minutes and left at 4°C for 1 hour to obtain an extract (7.5 1). The
extract was spray dried to obtain 220 g of a green tea extract.
The green tea extract was analyzed for elements using the following method.
-free amino acids: Ninhydrin color development, absorption at 570 nm
-free sugar: High performance liquid chromatography (HPLC)
-caffeine: HPLC
-inorganic ions: Molecular absorption spectrometry
-polyphenol: Spectrophotometric redox assay by Prussian blue
The results are shown in Table 1. Table 1
2) Preparation of green tea coffee
The coffee was a product purchased from a product company, which had been extracted and dried by a conventional method.
20 g, 50 g and 80 g of the green tea extract prepared in 1) were mixed with coffee extract according to one's taste to make the total weight of the green tea coffee to 100 g and lyophilized. The dried green tea coffee was pasteurized at a low temperature (60 °C , 30 minutes to 2 hours) and sealed to give a product.
3) Functional test of green tea coffee
Functional test was performed to examine taste, incense and color of the
green tea coffee prepared in 2).
0.8 g of the green tea coffee prepared in 2) was dissolved in 100 ml of water at 80 °C to prepare tea.
The prepared tea was subjected to the functional test using 30 women and men in twenties to fifties as the subjects of the test.
The comparative example was a tea prepared using a commercially available green tea back.
The results are shown in Table 2. Table 2
As shown in Table 2, it was noted that the green tea coffee according to the present invention has excellent taste and incense.
Industrial Applicability The green tea coffee according to the present invention comprises green tea extract containing an effective component and thus, maximizes the intake of polyphenol, the effective component of the green tea.
Particularly, polyphenol has excellent antioxidant effect and anticancer effect and is effective in prevention and treatment of diabetic and hypertension. By drinking the green tea coffee according to the present invention, it is possible to intake polyphenol in a large amount contained in the green tea extract while enjoying
the taste and incense of coffee, thereby expecting prevention of diabetic, hypertension and cancers.
Also, since the green tea coffee according to the present invention is readily dissolved in water and has excellent taste and incense, it can be widely adopted as a favorite food.
Claims
1. A green tea coffee comprising green tea extract and coffee extract.
2. The green tea coffee according to claim 1, in which the green tea extract is contained in an amount of 5 to 80 weight parts based on the total weight of the green tea coffee. •
3. The green tea coffee according to claim 2, in which the green tea extract is in the form of extract powder.
4. The green tea coffee according to any one of claims 1 to 3, in which the green tea extract is obtained by subjecting green tea leaves to hot water extraction, followed by spray drying.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2003-0020355 | 2003-04-01 | ||
| KR1020030020355A KR20040085607A (en) | 2003-04-01 | 2003-04-01 | A green tea coffee consisting of green tea extract and coffee extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2004086873A1 true WO2004086873A1 (en) | 2004-10-14 |
Family
ID=33128928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2004/000713 WO2004086873A1 (en) | 2003-04-01 | 2004-03-29 | A green tea coffee consisting of green tea extract and coffee extract |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR20040085607A (en) |
| WO (1) | WO2004086873A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102005044975A1 (en) * | 2005-09-20 | 2007-03-22 | Torosyants, Artur | Beverage mix comprises coffee and/or tea as basic components and a flavor material as auxiliary component |
| BG1004U1 (en) * | 2007-01-26 | 2008-02-29 | Дойчин ДОЙЧИНОВ | Food additive |
| CN106135597A (en) * | 2015-05-14 | 2016-11-23 | 韩医Bio株式会社 | The preparation method of the improved coffee bean of sensory experience |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101117077B1 (en) * | 2009-10-15 | 2012-02-22 | 주식회사 빙그레 | Preparation method of coffee extract using red tea extract |
| KR20200036318A (en) | 2018-09-28 | 2020-04-07 | (주)담쟁이 | Coffee with green tea extract |
| KR102282557B1 (en) * | 2019-10-24 | 2021-07-27 | 이승용 | Method for producing Gangneung coffee sunsik |
| KR102646433B1 (en) * | 2023-05-22 | 2024-03-11 | 윤기선 | The making method for flavored coffee |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06189681A (en) * | 1992-12-25 | 1994-07-12 | Yui Kikai Kk | Coffee containing tea and its preparation |
| KR19990014187A (en) * | 1997-07-26 | 1999-02-25 | 서경배 | Green tea-dongle mixed beverage composition with excellent palatability |
| KR20010109776A (en) * | 2000-06-02 | 2001-12-12 | 김만순 | Herb coffee |
| KR20020093692A (en) * | 2002-10-30 | 2002-12-16 | 도대홍 | Production of the roast garlic tea |
| KR100384308B1 (en) * | 2001-02-12 | 2003-05-14 | 노일섭 | Instant powdered ginseng green tea |
-
2003
- 2003-04-01 KR KR1020030020355A patent/KR20040085607A/en not_active Application Discontinuation
-
2004
- 2004-03-29 WO PCT/KR2004/000713 patent/WO2004086873A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06189681A (en) * | 1992-12-25 | 1994-07-12 | Yui Kikai Kk | Coffee containing tea and its preparation |
| KR19990014187A (en) * | 1997-07-26 | 1999-02-25 | 서경배 | Green tea-dongle mixed beverage composition with excellent palatability |
| KR20010109776A (en) * | 2000-06-02 | 2001-12-12 | 김만순 | Herb coffee |
| KR100384308B1 (en) * | 2001-02-12 | 2003-05-14 | 노일섭 | Instant powdered ginseng green tea |
| KR20020093692A (en) * | 2002-10-30 | 2002-12-16 | 도대홍 | Production of the roast garlic tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102005044975A1 (en) * | 2005-09-20 | 2007-03-22 | Torosyants, Artur | Beverage mix comprises coffee and/or tea as basic components and a flavor material as auxiliary component |
| BG1004U1 (en) * | 2007-01-26 | 2008-02-29 | Дойчин ДОЙЧИНОВ | Food additive |
| CN106135597A (en) * | 2015-05-14 | 2016-11-23 | 韩医Bio株式会社 | The preparation method of the improved coffee bean of sensory experience |
| CN106135597B (en) * | 2015-05-14 | 2020-11-27 | 韩医Bio株式会社 | Method for preparing coffee beans with improved sensory experience |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040085607A (en) | 2004-10-08 |
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