WO2006085710A1 - Procede de preparation de poudre de the vert granulee - Google Patents

Procede de preparation de poudre de the vert granulee Download PDF

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Publication number
WO2006085710A1
WO2006085710A1 PCT/KR2005/003244 KR2005003244W WO2006085710A1 WO 2006085710 A1 WO2006085710 A1 WO 2006085710A1 KR 2005003244 W KR2005003244 W KR 2005003244W WO 2006085710 A1 WO2006085710 A1 WO 2006085710A1
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WO
WIPO (PCT)
Prior art keywords
green tea
tea powder
powder
purified water
granular
Prior art date
Application number
PCT/KR2005/003244
Other languages
English (en)
Inventor
Chan Su Rha
Jin Oh Chung
Joo Hyun Baik
Original Assignee
Amorepacific Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Amorepacific Corporation filed Critical Amorepacific Corporation
Publication of WO2006085710A1 publication Critical patent/WO2006085710A1/fr

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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
    • A23F3/00—Tea; Tea 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
    • A23F3/06—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
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32—Agglomerating, flaking or tabletting or granulating

Definitions

  • the present invention relates to a method for preparing green tea powder (powdered green tea) having good dispersibility and flowability through a granulation process, and more particularly to a method for preparing green tea powder having excellent liquid dispersibility, powder flowability and color stability, the method comprising grinding green tea leaves, fluidizing the green tea powder in a fluidized bed granulator while spraying a 0.01 fold to 1-fold weight of purified water, or a 0.01 -fold to 1-fold weight of purified water and a binder, into the green tea powder, and granulating and diying the resulting material so as to form granules 1 -fold to 10-fold larger than the original size of the green tea powder.
  • Green tea is prepared by inactivating oxidase present in the sprout or leaf of Camellia sinensis, a member of the family Theaceae. Green tea has been used as a favorite beverage since at least 3000 years ago, and as the pharmacological mechanisms of various components contained in the green tea have recently been found, the value thereof has been seen in a new light.
  • green tea contains large amounts of active ingredients, such as catechins, amino acids, vitamin C, beta-carotene, dietaiy fiber and the like, and has excellent effects on recovery from fatigue, skin beauty, the improvement of diabetes and constipation, and the detoxification of hangover and nicotine.
  • catechins contained in the green tea in the largest amount have been proven to have various effects, such as antioxidant, antiaging, anticancer, blood cholesterol reduction, heavy metal detoxification, tooth decay prevention and bad breath removal effects, green tea has been receiving great attention.
  • powdered green tea has an advantage in that all the components of the green tea, for example, tocopherol, vitamin A, dietary fiber and the like, can be ingested.
  • powdered green tea is increasingly used as a raw material of food, for example, and as an additive to milk, yogurt, ice cream and the like, and also as a material for the preparation of breads, noodles and confectionaries.
  • Powdered green tea is obtained by grinding green tea leaves with grinding machines.
  • the grinding machines can be broadly divided into crushers and grinders.
  • a crusher serves to crush a large solid mass to a size of 6-250 mm, and examples thereof include a jaw crusher and a gyratory crusher.
  • a grinder serves to make a ground product having a size of about 1 - 500 ⁇ m from the powder primarily crashed in a crasher or to make fine powder without primary crashing, and examples thereof include a hammer mill, a roller mill, a ball mill, an attrition mill and an air-flow type mill.
  • grinding machines particularly electrical hand mills, ball mills and hammer mills, are used.
  • the powdered green tea prepared by means of the above- mentioned grinding machines shows reduced dispersibility and flowability upon addition to water due to the cohesive force between the fine particles, which reduces the tea's convenience of use in terms of processing, such as placing it in tea bags or packaging it in small amounts.
  • general green tea placed in a tea bag is combined with cold water, the components of the green tea will not be easily dissolved out, indicating that it is unsuitable to use the green tea with cold water.
  • instant green tea is prepared by extracting green tea with purified water, filtering and concentrating the extract and powdering the concentrate by freeze drying or hot air drying.
  • This instant green tea has a disadvantage in that it is made such that only the water-soluble components of the green tea are ingested, and the oil-soluble components of the green tea cannot be ingested.
  • a 4-fold to 20-fold amount of purified water must be added to the green tea.
  • the drying process is conducted for a long time of about 6-7 hours at a temperature of less than 40 0 C, and thereby excessive energy consumption and costs occur.
  • a method of forming green tea granules generally comprises combining liquid sugar, tea extract, saccharides and dextrin in a mixer, forming the mixture into granules in a dryer-type manufacturing machine and drying the granules with hot air for 7-9 hours (Korean Patent Publication No. 10-2003- 0087105, entitled "A method for preparing granular tea using powdered green tea”).
  • a Japanese patent related to green tea powder granules discloses a method comprising stirring green tea powder and liquid in a mixer and forming the mixture into granules (Japanese Patent Laid-Open Publication No. Hei 8-280328, entitled “Instant green tea”).
  • this method is a method of forming the granules by fermentation, cooling and then crushing, the water content of the product is very high, significantly reducing quality stabilities, such as color and flavor.
  • a process of forming granules by mixing green tea powder and powder saccharides (Japanese Patent Publication No. 2002-177, entitled “A method for preparing powdered green tea granules") is a method comprising mixing raw materials and drying the mixture, similar to the above Korean patent. In this method, since the water of the mixture is transferred to the green tea, the mixture needs to be dried for a long time in order to maintain the color and flavor qualities of the green tea.
  • the present inventors have conducted studies on a method which can eliminate a reduction in dispersibility caused by the fine particle size of the prior powdered green tea, a reduction in an ease-of-use property occurring in terms of processing due to low flowability, and a complex process for preparing granular green tea by a general extraction method, and allows the ingestion of all the components of green tea, and as a result, found that, when powdered green tea is fluidized in a special fluidized bed granulator and granulated while spraying purified water and a binder, green tea powder having uniform particle size distribution can be formed while being less influenced by water, and the dispersibility and flowability of the green tea powder can be improved so as to enable various packaging methods to be applied, thereby completing the present invention.
  • the granular green tea powder provided according to the present invention is granulated while keeping all the components thereof, and has reduced powder agglomeration to show flowability suitable for various types of package specifications, thus being packable in small or large amounts.
  • the fluidized bed granulator can perform uniform spraying and drying so as to uniformly distribute/spray a small amount of the desired raw materials, and is a process wherein spraying and drying are simultaneously conducted.
  • the granular green tea powder is effectively formed and the color and dispersibility thereof are superior to other green tea products.
  • the present invention provides a method for preparing granular green tea powder, comprising the steps of: 1) placing and grinding a generally prepared green tea in a grinder and separating the powder of a size less than 100 ⁇ im, thus obtaining green tea powder; 2) adding and spraying purified water or a purified water/binder onto the green tea powder so as to obtain granular green tea powder; and 3) drying the granular green tea powder obtained in step 2) with drying air so as to obtain dried granular green tea powder.
  • the purified water is preferably used in an amount of 0.1 -fold to 1-fold relative to the total weight of the green tea powder, and the spraying is performed using a fluidized bed granulator.
  • the inventive method for preparing granular green tea powder may further comprise the steps of: 4) preparing a granular green tea powder product in a unit of 0.1-10 g from said granular green tea powder in a tablet making machine or a capsule filling machine; and 5) packaging the granular green tea powder products in a unit of 0.1 - 100 g. See FIG. 2.
  • Preferred examples of the generally prepared green tea used in step 1) of the inventive method include steamed tea prepared by plucking, steaming, rolling, rubbing and drying the tea tree leaves, pan fired tea prepared by plucking, pan-firing, rubbing and drying the tea tree leaves, and Ten-cha prepared by steaming, cooling, drying, screening and diying tea leaves having increased green chromaticity as a result of shielding the general tea tree leaves from light, but are not limited thereto.
  • the binder used in step 2) of the inventive method is preferably at least one compound selected from a thickener group consisting of guar gum, xantan gum, Arabic gum, agar, carrageenan, Konjac, tara gum, gellan gum and locust bean gum.
  • At least one compound selected from a tea extract group consisting of green tea extract powder, concentrated green tea extract, high-concentration catechin, low-concentration catechin and tea polyphenol compounds is preferably used.
  • At least one compound selected from a sugar alcohol group consisting of xylitol, isomalt, maltitol, sorbitol, erythritol, mannitol, lactitol and mannatol is preferably used as an additional or single binder in step 2).
  • At least one compound selected from a general saccharide group consisting of maltodextrin, cyclodextrin, sucrose, isomerized sugar, glucose, fructose, lactose, xylose, maltose, fructooligosaccharide, maltooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, soybean-oligosaccharide, coupling sugar and palatinose is preferably used as an additional or single binder in step 2).
  • the binder in step 2) is used in an amount of 0.1-10 wt% based on the total weight of the purified water. If the content of the binder is less than 0.1 wt% relative to the total weight of the purified water, the binder will show insufficient binding force, and if it exceeds 10 wt%, the binder will be difficult to spray into the fluidized bed granulator due to the strong viscosity of the binder solution.
  • the binder in step 2) is preferably used in an amount of 1.0-10.0 wt% based on the total weight of the green tea powder. If the content of the binder is less than 1.0 wt% based on the total weight of the green tea powder, the binder will have insufficient binding force, and if it exceeds 10 wt%, the binder will have excessive binding force, making the powder particle too difficult to disperse in water and causing the powder particle to be easily precipitated.
  • a solvent such as ethyl alcohol can be used in addition to the purified water.
  • the ethyl alcohol is preferably used in an amount of 10-30 wt% based on the total weight of the purified water. If the amount of ethyl alcohol is less than 10 wt% based on the total weight of the purified water, the effect of use of ethyl will be insufficient, and if it exceeds 30 wt%, the ethyl alcohol will have strong volatility, making the mixed solvent difficult to uniformly spray onto the green tea powder.
  • a sweetener may also be added in addition to adding the purified water or the mixture of purified water and a binder.
  • a synthetic sweetener group consisting of sucralose, acesulfam K, cyclamate, stevioside, aspartame, alitame, glycyrrhizine and thaumatin is preferably used.
  • the amount of the sweetener is preferably 0.001-1.0 wt% based on the weight of the purified water. If the content of the sweetener is less than 0.001 wt% based on the total weight of the purified water, the sweetener will have an insufficient sweetening effect, and if it exceeds 1.0 wt%, the sweetener will have excessive sweetening action, making the construction of products difficult.
  • the sweetener is not mixed with the powder in trace amounts, but is sprayed after dissolution in the purified water or in the mixture of purified water and a binder.
  • the drying air preferably has a temperature not higher than 40 0 C, and the drying time is preferably 30 minutes to 1 hour.
  • the granular green tea powder preferably has a water content of 3-10 wt%. If the water content is less than 3 wt%, most of the granular particles will be lost or the flavor thereof will be lost, and if it exceeds 10 wt%, the oxidation of catechins in the green tea will accelerate, so that the color of the green color will disappear within a short time.
  • green tea flavor or other flavor can be sprayed in a liquid or powder phase. In this case, the flavor is preferably added in an amount of 0.1-5.0 wt% based on the total weight of the green tea powder.
  • the content of the flavor is less than 0.1 wt% based on the total weight of the green tea powder, the addition of flavor will be insufficient, and if it exceeds 5 wt%, the added flavor will have excessive intensity, causing the intrinsic flavor of the green tea to be lost.
  • the granular green tea powder is preferably pressed and molded into a tablet or capsule form having a weight of 0.1-1Og. If the weight of the granular green tea powder is less than 0.1 g, it will be insufficient for the green tea to be pressed and molded as a unit dosage form, and if it exceeds 1O g, the amount of a unit dosage form will increase, reducing the preference of the resulting product.
  • the green tea powder when the green tea powder is molded, processed and packaged in tablet and capsule forms, products can be constructed with a small-sized package container so as to be easy to carry, and the active ingredient content of the green tea can be ensured and the variability thereof in a distribution process can be reduced.
  • the granular green tea powder is preferably packaged in the form of a stick having a weight of 0.1-2 g for drinking, and is preferably packaged in the form of a square bulk having a weight of 2-100 g for drinking.
  • the size of the granules is preferably 1-fold to 10-fold larger in size than the original green tea powder.
  • the green tea will be in a state where the granules have not been formed, and have poor flowability, making it unsuitable to package in small amounts, and if it exceeds 10-fold, the green tea will require a long hydration time, lowering the taste thereof.
  • the size of the granules is in a range of 100-400 ⁇ m.
  • FIG. 1 schematically shows improvements in the hydration and dispersion of granular green tea powder.
  • FIG. 2 shows each step of the inventive method for preparing granular green tea powder of the present invention.
  • FIg. 3 is a photograph showing the comparison of dispersibility between granular green tea powders prepared in Examples 1 and 2 and granular green tea powders prepared in Comparative Examples 1 and 2 (after 1 second;
  • Example 1 Example 2, Comparative Example 1 and Comparative 2, starting from the left side).
  • FIG. 4 is a photograph showing the comparison of dispersibility between granular green tea powders prepared in Examples 1 and 2 and granular green tea powders prepared in Comparative Examples 1 and 2 (after 5 seconds;
  • Example I 5 Example 2, Comparative Example 1 and Comparative 2, starting from the left side).
  • FIG. 5 is a photograph showing the comparison of dispersibility between granular green tea powders prepared in Examples 1 and 2 and granular green tea powders prepared in Comparative Examples 1 and 2 (after 10 seconds;
  • Example 1 Example 2, Comparative Example 1 and Comparative 2, starting from the left side).
  • FIG. 6 is a photograph showing the comparison of dispersibility between granular green tea powders prepared in Examples 1 and 2 and granular green tea powders prepared in Comparative Examples 1 and 2 (after 15 seconds; upper left: Comparative Example 1, upper right: Comparative Example 2, lower left: Example 1, and lower right: Example 2).
  • FIG. 7 is a curve showing the dry particle size distribution of each of granular green tea powders in Examples 1 and 2 and Comparative Examples 1 and 2 (ex 1 : Example 1 , ex 2 : Example 2, cf 1 : Comparative Example 1 , and cf 2 : Comparative Example 2).
  • Preparation 1 of granular green tea powder 20 kg of green tea leaves, including stems, were ground with an air-flow type mill and passed through a classifier so as to prepare green tea powder having a size of less than 100 ⁇ m. 800 g of the prepared green tea powder was placed and fluidized in a Glatt fluidized bed granulator and then sprayed with a 0.3 -fold weight of purified water. Drying air supplied in this fluidizing and spraying step had a relative humidity of 30% and a temperature of 7O 0 C, and the green tea powder had a temperature of 35 0 C.
  • the same drying air was supplied at 4O 0 C to dry the granules to a water content of less than 5%, and the granules were sieved through a 600-mesh sieve, thus preparing granular green tea powder.
  • Preparation 2 of granular green tea powder 20 kg of green tea leaves, including stems, were ground with an air-flow type mill and passed through a classifier so as to prepare green tea powder having a size of less than 100 ⁇ m. 800 g of the prepared green tea powder was placed and fluidized in a Glatt fluidized bed granulator and then sprayed with a 0.5-fold weight of purified water. As a binder, guar gum was added in an amount of 0.3wt% based on the weight of the purified water. Drying air supplied in this fluidizing and spraying step had a relative humidity of 30% and a temperature of 70 0 C, and the green tea powder had a temperature of 35°C.
  • the same drying air was supplied at 40 0 C to dry the granules to a water content of less than 5%, and the granules were sieved through a 600-mesh sieve, thus preparing granular green tea powder.
  • the same drying air was supplied at 4O 0 C to dry the granules to a water content of less than 5%, and the granules were sieved through a 600-mesh sieve, thus preparing granular green tea powder.
  • the same drying air was supplied at 40 0 C to dry the granules to a water content of less than 5%, and the granules were sieved through a 600-mesh sieve, thus preparing granular green tea powder.
  • Example 1 Comparison of dispersibility 0.8 g of each of the granular green tea powders of Examples 1 and 2 and the green tea powders of Comparative Examples 1 and 2 was placed in 250 ml of purified water at 10 0 C and photographed for dispersion in a conical beaker (see FIGS. 3, 4, 5 and 6).
  • FIg. 3 was photographed at 1 second after placing the green tea powder in purified water
  • FIG. 4 was photographed at 5 seconds after placing the green tea powder in purified water
  • FIG. 5 was photographed at 10 seconds after placing the green tea powder in purified water.
  • FIG. 6 shows the liquid surface photographed at 15 seconds after placing the green tea powder in purified water.
  • the granular green tea powder prepared in Example 1 had excellent dispersibility compared to the green tea powder prepared in Comparative Example 1 , indicating that the green tea powder of Example 1 was dispersed quickly in purified water.
  • the granular green tea powders prepared in Examples 1, 2, 3 and 4 had excellent dispersibility.
  • the powder sizes of D50 and D90, which indicate particle size distribution were small and the particle size distribution was uniform.
  • the particle size of the granular green tea powders of Examples 1-4 was larger than that of the Comparative Examples due to the formation of granules, but after hydration, the particle size was restored to the particle size of the original green tea powder.
  • FIG. 7 is a curve showing the particle size distribution after hydration.
  • the granular green tea powder of Example 1 has excellent flowability and thus is suitable to be packaged in small amounts, whereas general green tea powder, such as that of Comparative Example 1, has strong cohesive force and thus is difficult to package in a metered amount and also is very difficult to package in a constant amount.
  • Comparative Example 1 a method for preparing green tea commercially available, has a high L value, indicating that it is very light and has low green chromaticity. This is because if green tea powder is prepared using a ball mill, the color quality of the green tea deteriorates due to a long processing time.
  • Example 5 Sensory Test 0.8 g of each of the granular green tea powders prepared in Example 1 and the green tea powder prepared in Comparative Example 2 were dispersed in 100 ml of water at 1O 0 C and then evaluated by a panel of 10 trained experts in a ranking method. The results are shown in Table 4 below.
  • the green tea prepared in Example 1 using granulation technology had color, taste and flavor similar to those of the general green tea powder of Comparative Example 2.
  • a granular green tea powder having excellent powder flowability, liquid dispersibility and color stability compared to general green tea powder can be prepared.

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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)

Abstract

La présente invention a trait à un procédé pour la préparation de poudre de thé vert (thé vert en poudre) présentant une bonne dispersibilité et fluidité par un procédé de granulation. Plus particulièrement, l'invention a trait à un procédé pour la préparation de poudre de thé vert présentant une excellente dispersibilité liquide, une fluidité de poudre et une stabilité de couleur: Le procédé comprend le broyage de feuilles de thé vert, la fluidisation de la poudre de thé vert dans un broyeur fluidisé tout en assurant une pulvérisation de 0,01 à 1 fois en poids d'eau purifiée ou 0,01 1 fois en poids d'un mélange d'eau purifiée et d'un liant à la poudre de thé vert, et la granulation et le séchage de la matière obtenue en vue de la formation de granules 1 fois à 10 fois plus grands que la taille de la poudre de thé vert d'origine.
PCT/KR2005/003244 2005-02-11 2005-09-30 Procede de preparation de poudre de the vert granulee WO2006085710A1 (fr)

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KR1020050011605A KR100899334B1 (ko) 2005-02-11 2005-02-11 과립녹차분말의 제조 방법
KR10-2005-0011605 2005-02-11

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EP2641477A1 (fr) 2012-03-19 2013-09-25 Symrise AG Compositions de matière
ITRM20120297A1 (it) * 2012-06-26 2013-12-27 Aboca Spa Societa Agricola Metodo per la preparazione di un granulato di estratti vegetali e granulato così ottenuto.
WO2016081512A1 (fr) * 2014-11-17 2016-05-26 Chandran Sashee Bala Composition solide à base de thé et procédé de fabrication associé
CN106666005A (zh) * 2017-01-09 2017-05-17 中国科学院西双版纳热带植物园 一种辣木籽茶及其制备方法
JP6185121B1 (ja) * 2016-07-15 2017-08-23 花王株式会社 粉末茶組成物の製造方法
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WO2018127325A1 (fr) * 2017-01-09 2018-07-12 Unilever Plc Précurseur de boisson
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CN112401012A (zh) * 2019-08-21 2021-02-26 株式会社爱茉莉太平洋 茶加工产品及其制备方法
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SG10201909966PA (en) 2018-10-31 2020-05-28 Amorepacific Corp Granular composition comprising dietary fibers derived from green tea and method for preparing the same
KR102264240B1 (ko) * 2019-02-21 2021-06-10 재단법인 하동녹차연구소 가루녹차가 코팅된 기능성 블렌딩 차 및 이의 제조방법
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