WO2021095908A1 - Dried fruit tea composition and preparation method therefor - Google Patents

Abstract

The present invention relates to a novel teabag composition having an excellent balance of sourness, sweetness, and aroma and, more specifically, provides a teabag composition comprising: a fruit of a Citrus sp. plant dried to have a water content of 15% or less; black tea leaves; and a mixture comprising fine granules containing fruit juice that contains a sweetener and an acidifier, wherein, excluding the dried fruit, the black tea leaves and the mixture comprising fine granules are contained at a weight ratio of 1.3-1.8 : 14.0-16.0.

Description

Dried fruit tea composition and preparation method thereof

The present invention is a black tea leaf; Formulations containing fine granules obtained by granulating fruit juice powder or the like; And dried fruit slice; relates to a novel dried fruit tea composition comprising a and a method for producing the same.

Lemon belongs to the Unhyangdae family, grows in a relatively cool, unchanged climate, and is native to the Himalayas. It is characterized by its high content of vitamin C, strong acidity, and characteristic scent, and is known to be effective in skin health, fatigue recovery, cold prevention, headache or urethritis. Lemon oil is squeezed from the skin of lemon and used as a raw material for beverages, perfumes, and lemonade. Fruit juice is used as a raw material for beverages, vinegar, and cosmetics. It is also used for making sweets. It is used as a raw material to make marmalade by mixing. In general, when consumers make fruit tea using lemon, they take a method of aging and melting sugar by cutting the raw fruit of the fruit into a ratio of 1:1 with sugar, but this method takes a long time to manufacture. There are some inconveniences when ingesting. In addition, there is a problem that the sweet taste is strong according to aging and the aftertaste is not clean.

Oranges are round and orange in shape, thick and juicy. Native to India, it was passed down to China through the Himalayas, and became a Chinese variety. In the 15th century, it entered Portugal and spread as Valencia orange. What was handed down to Brazil spread to the Americas and became Navel Orange. They are divided into Valencia Orange, Nable Orange, and Blood Orange. Valencia orange is the most cultivated variety in the world, and it is succulent and processed into juice, and navel orange is grown in California, with a thin skin, no seeds, and a navel-like stem at the bottom. Blood orange is grown mainly in Italy and Spain, and the flesh is red and has a unique taste and aroma. It accounts for about 70% of citrus production, and Brazil is the world's largest producer. In addition, it is also produced in the United States, China, Spain, and Mexico. Ingredients contain 7-11% sugar and 0.7-1.2% acid, giving it a refreshing taste. 100g of flesh contains 40-60 mg of vitamin C, and is rich in fiber and vitamin A, so it is good for cold prevention, fatigue recovery, and skin care. It has no fat and cholesterol at all, so it is also helpful in preventing adult diseases. Eat it raw or make juice or marmalade. It is used as an ingredient for various dishes and sweets, and also as an orange sauce that gives a fresh taste and aroma to meat dishes. Essential oils squeezed out of the skin are used as a flavor or fragrance for cooking and alcohol. When manufacturing fruit tea using oranges as described above, the raw fruit of the orange is sliced and the sugar is dissolved and aged in a ratio of 1:1 to the sugar, but this method takes a long time to manufacture. It is caught and has some inconveniences when ingesting. In addition, there is a problem that the sweet taste is strong according to aging and the aftertaste is not clean.

In the case of general fruit tea on the market, it takes the form of a product using raw fruits or a powder product manufactured by mixing sugars.

However, these products are difficult to balance between acidity, flavor, and sweetness.

Accordingly, there is a need for a new tea bag composition that has an excellent balance between acidity, flavor, and sweetness and can be easily ingested.

Prior patent

Korean Patent Registration No. 10-1277466 (June 17, 2013)

Korean Patent Registration No. 10-1711251 (February 22, 2017)

Therefore, the present inventors studied fruit tea having excellent taste balance through black tea leaves and blended powder containing fine granules obtained by replenishing the freshness and acidity of raw fruits through dried fruit. Came to pass.

Accordingly, one aspect of the present invention is to granulate a powder mixture containing black tea leaves and fruit juice in a tea bag to a certain size so that it does not leak out of the tea bag, and at the same time, it is possible to evenly leach into water. It lies in providing a manufacturing method.

An aspect of the present invention is to provide a leached tea having excellent fruit and black tea flavor at the same time and a manufacturing method thereof through hot water leaching by mixing a blend of black tea and microgranules in a tea bag.

The object of the present invention is not limited to the object mentioned above. Objects of the present invention will become more apparent from the following description, and will be realized by means and combinations thereof described in the claims.

According to an aspect of the present invention, embodiments of the present invention include dried fruit of a plant of the genus Citrus having a moisture content of 15 wt% or less; Black tea leaves; And a blended powder containing fruit juice consisting of a sweetening agent, an acidulant, and fine granules, wherein the black tea leaves and the blended powder include a tea bag composition contained in a weight ratio of 1.3 to 1.8: 14.0 to 16.0.

The plant of the citrus genus may include any one or more of blue tangerine, citron, pomelo, citron, mandarin, tanja, gold persimmon, lime, calamansi, lemon, sour orange, tangerine, grapefruit, and sweet orange.

The sweetening agent contains microsugar, the acidifying agent contains citric acid, and the microgranules are mixed powder containing any one or more of citrus fruit juice powder, sucralose, citrus plant flavor, dextrin and black tea extract powder It may be a microgranule granulated.

The dried fruit is in the form of a slice; If the dried fruit is orange, the average diameter is 50 to 80 mm, the thickness is 1 to 6 mm, and the weight is 1.5 to 5 g, or if the dried fruit is a lemon, the average diameter is 35 to 65 mm, and the thickness is 1 to 6 mm, and may have a weight of 0.5 to 3 g.

The dried fruit, the blended powder and the black tea leaves are contained in a leached first tea bag, based on the total weight of the dried fruit, blended powder and black tea leaves contained in the first tea bag,

In the first tea bag, 1 to 2 pieces of dried fruit consisting of oranges or lemons dried in the form of slices are provided so that the total weight is 1g to 3g, and the black tea leaves are 5% to 15% by weight, fine sugar. It may be included in the first tea bag at 60% to 85% by weight, 0.5% to 3% by weight of citric acid, and 7% to 12% by weight of microgranules.

The microgranules, which are compositions contained in the first tea bag, contain 0.01% to 0.05% by weight of sucralose, 4% to 12% by weight of the fruit juice powder of the plant of the genus Citrus, and the fragrance of the plant in the genus Citrus, based on the total weight of the first tea bag. 0.5% to 2.5% by weight, black tea extract powder may be included in the first tea bag at 0.5% to 1.5% by weight.

The dried fruit of the plant of the genus Citrus and the first tea bag may be packaged through an airtight packaging container that replaces nitrogen and blocks light and oxygen.

The dried fruit may be provided such that the moisture content is less than 15wt% by slicing an orange or lemon.

The dried fruit, washing and slicing the fruit; Freezing the sliced fruit for 2 to 12 hours in a deep freezer, and then drying the sliced fruit so that the moisture content is 20 wt% or less using a freeze dryer; Irradiating gamma rays to the sliced fruits on which the primary drying has been completed at an absorbed dose of 3kGy to 5kGy and a dose rate of 10kGy/h using a radiation ^{source 11.1pBq, 60 Co gamma-ray irradiation device;} And freezing the sliced fruit on which the gamma-ray irradiation has been completed for 2 to 6 hours in a deep freezer, and then second drying the fruit to have a moisture content of 15 wt% or less using a freeze dryer.

The sliced fruit is impregnated in the fruit juice solution for 30 minutes to 1 hour before first drying, and after the impregnation is completed, the sliced fruit is maintained in a sieve for 3 to 6 hours at room temperature in order to remove the residual fruit juice solution. It may further include.

The fruit juice solution, after washing the same fruit as the dried fruit, is put in a filter cloth and juiced with a vertical compression type juicer at 600 kg/cm 2 to prepare a juice juice, and the juice is 90 to inactivate the enzyme. Heated at 100° C. for 30 to 120 seconds, the heated juice was first centrifuged at 600 to 700 rpm, the second centrifuged at 800 to 900 rpm, and then the third centrifuged at 15000 to 18000 rpm, and the juice was After filtering with a pressurized filter, 15 parts by weight to 20 parts by weight of microsugar was added to 100 parts by weight of the juice, concentrated and heated at a temperature of 40° C. to 60° C. for 1 hour, and the concentrated juice is 103 to 108° C. Sterilization and cooling at 18 ~ 24 ℃ may include sterilization and cooling.

The first tea bag may be formed by thermally compressing the edge of the sheet portion after accommodating the tea bag composition inside a pair of sheet portions.

The sheet portion may include a filter paper, an antibacterial layer provided on an inner surface of the filter paper in contact with the tea bag composition, and a moisture permeation prevention layer provided on an outer surface of the filter paper.

The antibacterial layer may be provided by spraying the antibacterial composition onto the inner surface of the filter paper and drying it at room temperature for 12 hours.

The antimicrobial composition is, by lyophilizing the peel, which is a by-product remaining after preparing the juice liquid, and pulverizing to prepare a peel powder having a particle size of 20 mesh or less, and the peel powder is added to 1000 per 100 parts by weight of the peel powder. An extract was prepared by adding in a part by weight of methanol and repeatedly extracted three times, and the filtrate obtained by filtering the extract with a filter paper was concentrated under reduced pressure at 40° C. with a vacuum concentrator to adjust the concentration of the extract to 400 mg/ml.

The moisture permeation prevention layer may be provided on the outer surface of the filter paper using plasma.

The moisture permeation prevention layer may be performed by using 30 sccm (standard cubic centimeter per minute) to 100 sccm of free-floating oxygen as an inlet gas at a pressure of 0.45 Torr to 0.9 Torr, and plasma treatment for 10 to 60 seconds on the outer surface of the filter paper. have.

The sheet portion is provided with an antibacterial layer on the inner surface of the filter paper having a plurality of filtering holes, and then a moisture permeation prevention layer is provided on the outer surface of the filter paper, and a plurality of pins are sequentially formed on the sheet portion consisting of an antibacterial layer, a filter paper, and a moisture penetration prevention layer. By punching with a pressure pin made of, to further form a filter hole of the filter paper, it may be formed by thermocompressing at least a portion of the frame after having each antibacterial layer facing each other in a pair of filter papers.

The antibacterial layer is spray-sprayed on the inner surface of the filter paper for 1 minute and then dried for 6 hours at room temperature, and the antibacterial composition is sprayed for 1 minute and then dried in a freezer for 3 hours. It can be provided.

According to another aspect of the present invention, in the above-described tea bag composition manufacturing method, the embodiments of the present invention prepare a dried fruit of a plant of the genus Citrus by slice-cutting and drying the fruit of a plant of the genus Citrus. step; Mixing black tea leaves and a blended powder containing fruit juice containing a sweetening agent and an acidifying agent, and packaging them in a first leachable tea bag; And replacing the dried fruit of the plant of the Citrus genus and the first tea bag with nitrogen in the packaging, and packaging it in an airtight packaging container that blocks light and oxygen. do.

The tea bag composition according to an aspect of the present invention can feel the flavor of fruit and tea at the same time.

The tea bag composition according to an aspect of the present invention may provide a new tea product capable of simultaneously and conveniently drinking fruit and blended tea that have not previously formed tea.

The tea bag composition according to an aspect of the present invention has excellent balance of acidity, sweetness, and flavor.

The tea bag composition according to an aspect of the present invention has excellent sensory effects due to the excellent balance.

The tea bag composition according to an aspect of the present invention can provide a leached tea having excellent sweetness and flavor while suppressing astringent and sour taste.

The tea bag composition according to one aspect of the present invention has excellent leaching stability while the tea bag composition according to one aspect of the present invention does not leak out of the filter paper.

The tea bag composition according to an aspect of the present invention is capable of stable leaching with constant Brix under the same conditions.

The effects of the present invention are not limited to the above-mentioned effects. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

1A is a photograph of a first tea bag with dried fruit and a tea bag composition according to an aspect of the present invention.

1B is a cross-sectional view of one sheet part constituting a first tea bag according to another aspect of the present invention.

2A is an illustration of a tea bag composition and dried fruit according to an aspect of the present invention.

2B is an illustration of a first tea bag included in the tea bag composition according to an aspect of the present invention.

3 is an enlarged photograph and size of filter paper, microsugar, citric acid, and microgranules according to Test Example 6 of the present invention.

4 and 5 are photographs of observing changes over time of the general packaging and the nitrogen-substituted packaging according to Test Example 7 of the present invention.

Unless otherwise specified, all numbers, values, and/or expressions expressing ingredients, reaction conditions, and content of ingredients used herein are the various types of measurements that occur in obtaining these values, among other things in which these numbers are essentially different. Since they are approximations that reflect uncertainty, it should be understood as being modified in all cases by the term "about". In addition, when numerical ranges are disclosed herein, such ranges are continuous and, unless otherwise indicated, include all values from the minimum value of such range to the maximum value including the maximum value. Furthermore, where this range refers to an integer, unless otherwise indicated, all integers from the minimum to the maximum including the maximum are included.

In the present specification, where a range is described for a variable, it will be understood that the variable includes all values within the stated range, including the stated endpoints of the range. For example, a range of “5 to 10” includes values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. Inclusive, and it will be understood to include any values between integers that are reasonable in the scope of the stated range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. In addition, for example, the range of "10% to 30%" is 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc., as well as all integers including up to 30%. It will be understood to include any subranges, such as 18%, 20% to 30%, and the like, and include any values between reasonable integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.

* Hereinafter, the present invention will be described in detail.

An object of the present invention is to provide a leached tea having excellent fruit and black tea flavor and a method for producing the same through hot water leaching by mixing black tea and a blended powder including fine granules in a tea bag. In the case of tea, it was difficult to feel the fruit acidity and black tea flavor at the same time as it was a product using only raw fruit or powder. By supplementing these problems, it relates to a tea manufacturing method having excellent fruit and black tea flavors. The present invention features a tea bag composition containing 5 to 25 g of the blended powder, including 0.5 to 2.5 g of black tea leaves, including sliced dried fruit and microgranules. In the composition, a dried orange diameter of 50 to 80 mm, a thickness of 1 to 6 mm, a weight of 1.5 to 5 g, and a dried lemon diameter of 35 to 65 mm, a thickness of 1 to 6 mm, and a weight of 0.5 to 3 g are cut into slices. . The blended powder including the microgranules is included in the range of 5 to 25 g, preferably 10 to 18 g, and more preferably 13 to 16 g. When the black tea leaves are 0.5 to 2.5 g, preferably 1 to 1.8 g, more preferably 1.5 to 1.6 g, the best tea flavor can be produced. The leaching conditions of the present invention can be leached for 1 to 7 minutes in 100 to 300 mL of hot water at 70 to 95 °C. Preferably, treatment of 200 to 220 mL of hot water at 85 to 95 ℃ can enhance the flavor of this product.

In one embodiment of the present invention, a method of preparing a tea bag composition may be as follows.

Dried oranges are cut into slices of 50 to 80 mm in diameter, 1 to 6 mm in thickness, 1.5 to 5 g in weight, and 35 to 65 mm in diameter of dried lemons, 1 to 6 mm in thickness, and 0.5 to 3.0 g in weight. Prepare 5 to 25 g of blended powder including fine granules and 0.5 to 2.5 g of black tea leaves.

And mixing the blended powder including the fine granules and the black tea leaves, and mixing the blended composition into the M-shaped first tea bag. The dried fruit is sealed and packaged together with a first tea bag.

It is to provide a leached tea having excellent sweetness and flavor, and a method for producing the same, while astringent and sour taste is suppressed through the blended powder including dried fruits, black tea leaves, and fine granules of the present invention.

Hereinafter, various aspects of the present invention will be described.

1A is a photograph of a first tea bag with dried fruit and a tea bag composition according to an aspect of the present invention.

Referring to Figure 1a, one aspect of the present invention is a dried fruit of a plant of the genus Citrus dried to a moisture content of 15wt% or less; Black tea leaves; And a blended powder containing fruit juice containing a sweetening agent, an acidulant, and microgranules, wherein the black tea leaves and the blend are included in a weight ratio of 1.3 to 1.8: 14.0 to 16.0, providing a tea bag composition.

In one embodiment, the black tea leaf and the blended powder may be included in a weight ratio of 1.6: 14.0 to 16.0.

In one embodiment, the blended powder and black tea leaves may be included in a weight ratio of 15: 1.3 to 1.8.

When the weight ratio of the blend including the black tea leaves and the fine granules satisfies the above range, astringent taste and acidity are suppressed, and a leached tea having excellent sweetness and flavor can be provided.

The black tea leaves may be used black tea leaves of Sri Lanka origin. The manufacturing process of black tea leaves may be manufactured by a conventional manufacturing process of black tea leaves, and may be dried, pulverized, fermented, and re-dried. Specifically, black tea leaves are the step of plucking the leaves by humans (Plucking), the step of drying the harvested leaves (Manufacturing), and the step of drying by injecting air, which lasts until 55% of the first leaf weight decreases (10-14 hours). Withering, Rolling the leaves, Roll-Breaking, Fermentation, which affects the quality of the leaves, and in the chamber or tray It can be manufactured by drying the leaves by hot air and lowering the moisture content to 2.5~3% (Firing).

In addition, when the moisture content of the dried fruit satisfies 15% or less, rancidity and spoilage can be prevented, shape maintenance is easy in the distribution process, and a leaching tea having excellent sweetness and flavor can be provided.

In one aspect of the present invention, the plant of the genus citrus includes any one or more of blue tangerine, citron, pomelo, citron, mandarin, tanja, gold persimmon, lime, calamansi, lemon, sour orange, tangerine, grapefruit, and sweet orange. It provides a tea bag composition.

Specifically, pomelo (Citrus maxima), citron (Citrus medica), mandarin (Citrus reticulate), citrus trifoliate, gold persimmon (Citrus japonica), grapefruit (Citrus paradise), Calamansi (Citrofortunella microcarpa), lemon (Citrus limon), sour orange (Citrus aurantium), mandarin orange (Citrus unshiu), and sweet orange (Citrus sinensis). In one aspect of the invention, the lime is Australian finger lime (Citrus australasica), Australian round lime (Citrus australis), Australian desert lime (Citrus glauca), Mount white lime (Citrus garrawayae), Kakadu lime (Citrus gracilis), Russell River Lime (Citrus inodora), New Giana Wild Lime (Citrus warburgiana), Brown River Finger Lime (Citrus wintersii) may be any one or more.

In one aspect of the present invention, the sweetening agent comprises microsugar, the acidifying agent comprises citric acid, and the microgranules granulate a mixture powder including a fruit juice powder of a plant of the genus citrus, sucralose, and a plant flavor of the genus citrus. It provides a tea bag composition, which is a microgranule.

The fruit juice powder of the plant of the genus Citrus is a raw material obtained by drying and powdering the concentrate of the raw fruit. The fruit juice powder of the plant of the genus Citrus removes foreign substances after washing the plant of the genus citrus with water, and is steamed for 1 to 3 hours with steam at 90 to 110°C, and then at a temperature of 20 to 25°C for 6 to 12 hours. It can be cooled and pulverized to a particle size of 100 to 300 mesh.

The sucralose is a sweetener (4,1',6'-trichloro-4,1',6'-trideoxygalacto sucrose) exhibiting about 600 times the sweetness of sugar. Sucralose is commercially available and can be incorporated into the microgranules of the present invention.

The citrus plant scent may be made of the same citrus plant as the dried fruit, and, for example, water-soluble liquid flavors such as orange or lemon flavors used as food ingredients, powder flavors, etc. may be used. have.

The microsugar may have a particle size of 200 μm to 400 μm. Specifically, there is a difference in particle size compared to ordinary sugar, and the particle size of ordinary sugar is greater than 400 μm to 600 μm. When the fine sugar of the present invention satisfies the particle size, there is an effect that leaching is easier than that of ordinary sugars in the tea bag.

In one aspect of the present invention, the blended powder containing microgranules further comprises any one or more of a fruit juice-containing powder, citrus plant flavor, black tea extract powder, dextrin and sucralose containing a sweetening agent and an acidulant. Can include. The microgranules are raw materials granulated through fluidized bed granules.

The microgranules may have an average particle size of 200 µm to 400 µm, and the lower 10% may be 70 µm to 100 µm. When the microgranules of the present invention satisfies the above average particle size, there is an effect that it is easy to leach in the tea bag and does not leak out of the tea bag.

Specifically, microgranules can be made through a fluid bed granulator. The manufacturing process of the granules may go through a process of fluidization, mixing and solution spraying, granulation formation, and granulation drying. Specifically, the steps of fluidizing the granular powder (Fluidization), mixing the powder (Mixing), spraying purified water to form granules (Granulating), drying the granules with hot air (Drying), and repeating the steps. Through this, porous granules can be prepared in a certain shape.

In one aspect of the present invention, the blended powder containing the fruit juice may further include any one or more of citrus plant flavor and black tea extract powder.

The citrus plant fragrance is a product obtained by extracting and drying only the chemical flavor components of the plant in the citrus genus. In one embodiment, the plant flavor of the truss genus may be orange flavor powder or lemon flavor powder. Preferably, the citrus plant scent may use the same citrus plant as the dried fruit.

The black tea extract powder is prepared through the processes of tea extraction, aroma extraction, centrifugation, spray drying and packaging. For the black tea extract powder, add purified water to the black tea leaf at a weight ratio of 5 times the weight of the black tea leaf and heat it to extract tea extract and black tea flavor (aroma extraction), and then centrifuge the black tea extract and spray It can be prepared in the form of a powder to be prepared by drying. In addition, the black tea extract powder may be a general black tea pepper powder used in food.

In one aspect of the present invention, the dried fruit is in the form of a slice; If the dried fruit is orange, the diameter is 50 to 80 mm, the thickness is 1 to 6 mm, and the weight is 1.5 to 5 g, or if the dried fruit is a lemon, the diameter is 35 to 65 mm, and the thickness is 1 to 6 mm. And the weight is 0.5 to 3 g; Provide a tea bag composition.

In one embodiment of the present invention, the weight ratio of the dried fruit, black tea leaves, and the blended powder contained in the tea bag composition may be a weight ratio of 1 to 3: 0.5 to 2: 8 to 16.

In one embodiment, the weight ratio of the dried fruit, black tea leaves, and the blended powder contained in the tea bag composition may be a weight ratio of 1 to 3: 0.5 to 2: 8 to 16.

The blended powder and the black tea leaves are contained in a leachable first tea bag, and based on the total weight of the first tea bag, the black tea leaves are 5% to 15% by weight, the fine sugar is 60% to 85%, and the citric acid is 0.5 It provides a tea bag composition, which is included in the first tea bag in an amount of from 7% to 12% by weight and 7% to 12% by weight of microgranules.

In addition, the first tea bag may be provided so that the total weight is 1g to 3g with 1 to 2 pieces of dried fruit made of oranges or lemons dried in a slice form. The tea bag composition according to the present embodiment may further improve the flavor of the dried fruit by the black tea leaves and the blended powder while maintaining the main taste and flavor of the dried fruit. In addition, the dried fruit is dried as it is in the form of a slice, and has excellent appearance, and the shape of the dried fruit is maintained even in the process of drinking and eating, making the person who drinks tea feel better. You can maximize your emotional effect.

In one aspect of the present invention, the microgranules of the composition contained in the first tea bag contain 0.01% to 0.05% by weight of sucralose, and 7% to 9% by weight of the juice powder of the plant of the genus Citrus, based on the total weight of the first tea bag. %, citrus plant flavor is 0.5% to 2.5% by weight, black tea extract powder is included in the first tea bag at 0.5% to 1.5% by weight, it provides a tea bag composition.

The dried fruit is dried by slicing oranges or lemons, and may be provided so that the moisture content is 15wt% or less.

The dried fruit, washing and slicing the fruit; Freezing the sliced fruit for 2 to 12 hours in a deep freezer, and then drying the sliced fruit so that the moisture content is 20 wt% or less using a freeze dryer; Irradiating gamma rays to the sliced fruits on which the primary drying has been completed at an absorbed dose of 3kGy to 5kGy and a dose rate of 10kGy/h using a radiation ^{source 11.1pBq, 60 Co gamma-ray irradiation device;} After freezing the sliced fruit on which the gamma-ray irradiation has been completed for 2 to 6 hours in a deep freezer, secondary drying is performed so that the moisture content is 15 wt% or less using a freeze dryer.

The dried fruit according to the present embodiment is relatively stored and distributed in a tea bag to be delivered to a drinker, and it is preferable to prevent the propagation of microorganisms, etc., while maintaining the unique flavor of the dried fruit. The sliced fruit may be first dried with a moisture content of 20wt% or less, preferably 15wt% to 20wt%. If the moisture content of the sliced fruit is more than 20wt% in the primary drying, a reaction occurs more quickly on the surface of the sliced fruit during the gamma-ray irradiation, so that the difference in density between the surface and the interior of the sliced fruit Can occur. In addition, if it is less than 15wt%, it is not easy to maintain the shape of the dried fruit, such as the moisture content contained in the dried fruit produced by secondary drying is too reduced and is easily broken by an external force. In addition, taste and flavor may be reduced even in the process of leaching in water and drinking.

The gamma-ray irradiation may be performed between the first drying of the sliced fruit and before the second drying of the sliced fruit. By the gamma irradiation, microbial growth of dried fruit is reduced and sterilized, thereby improving the storage organ. By performing the gamma irradiation between the primary and secondary drying, even if the irradiation amount of audit irradiation is lowered, the gamma irradiation The antibacterial and sterilizing properties can be effectively exerted. The gamma-ray irradiation may be performed so that the absorbed dose is 3kGy to 5kGy, and it was confirmed that the sensory quality of the dried fruit was not affected by the gamma-ray irradiation of 5kGy or less. On the other hand, when the gamma-ray irradiation is less than 3kGy, the microbial sterilization effect is insignificant, so it is preferable to perform the gamma-ray irradiation so as to have an absorbed dose of 3kGy to 5kGy.

The dried fruit may have a moisture content of 15 wt% or less, preferably 5 wt% to 15 wt%. If the moisture content exceeds 15wt%, the dried fruit may have rancidity and decay in the distribution process, and if it is less than 5wt%, the dried fruit is easily crushed by external force, making it difficult to maintain its shape, and the flavor decreases when drinking due to leaching tea. Problems may occur.

Alternatively, the sliced fruit is impregnated in the fruit juice solution for 30 minutes to 1 hour before first drying, and after the impregnation is complete, the sliced fruit is placed in a sieve for 3 to 6 hours at room temperature to remove the residual juice solution. It may further include maintaining during.

The fruit juice solution, after washing the same fruit as the dried fruit, is put in a filter cloth and juiced with a vertical compression type juicer at 600 kg/cm 2 to prepare a juice juice, and the juice is 90 to inactivate the enzyme. Heated at 100° C. for 30 to 120 seconds, the heated juice was first centrifuged at 600 to 700 rpm, the second centrifuged at 800 to 900 rpm, and then the third centrifuged at 15000 to 18000 rpm, and the juice was After filtering with a pressurized filter, 15 parts by weight to 20 parts by weight of microsugar was added to 100 parts by weight of the juice, concentrated and heated at a temperature of 40° C. to 60° C. for 1 hour, and the concentrated juice is 103 to 108° C. Sterilization and cooling at 18 ~ 24 ℃ may include sterilization and cooling.

The dried fruit may further include impregnating the fruit juice solution. Before the first drying of the sliced fruit, the taste and flavor of the fruit contained in the final dried fruit may be further improved by impregnating the sliced fruit with the same juice solution as the sliced fruit.

By impregnating the dried fruit in the fruit juice solution, the mechanical strength of the dried fruit is improved in the process of manufacturing the tea bag composition, so that the dried fruit is not broken by an external force, and the sliced shape of the dried fruit can be maintained as it is. In addition, the dried fruit may be impregnated with a juice, thereby improving flavor that is deteriorated in the process of drying the dried fruit.

The juice obtained by juicing the fruit may be heated at 90-100° C. for 30-120 seconds. Heating the juice juice at 90-100° C. for 30 to 120 seconds is to prevent the enzyme from being activated by removing the enzyme contained in the juice juice.

When the juice solution is heated at less than 90°C for less than 30 seconds, the enzyme contained in the juice solution is not sufficiently removed, and thus the enzyme is activated in the process of preparing the juice solution, reducing the unique taste and aroma of the juice solution. If the juice is heated at more than 100℃ for more than 120 seconds, the enzyme contained in the fruit juice can be sufficiently removed, but the unique taste and aroma of the fruit may be changed by heat, as well as the nutrient components will be destroyed. I can.

The heated juice may be subjected to a first centrifugation at 600 to 700 rpm, a second centrifugation at 800 to 900 rpm, and then a third centrifugation at 15000 to 18000 rpm.

The first centrifugation at 600~700rpm is to contain 13~17% of foreign substances and insoluble substances contained in the heated juice, and the second centrifugation of the first centrifuged juice This is to ensure that 3 to 7% of foreign substances and insoluble substances contained in the first centrifuged juice are contained in an amount of 13 to 17%. The juice after the second centrifugation can be centrifuged at 15000 to 18000 rpm for the third time, and foreign substances and insoluble substances contained in 3 to 7% in the first and second centrifuged juices are 0.8 to 1.2. It is intended to be contained in %.

As described above, if the first centrifugation, the second centrifugation, and the third centrifugation are not sequentially performed, foreign substances and insoluble substances contained in the heated juice may not be removed smoothly, as well as fruit juice. The color of the solution is lowered, and thus the color and texture of the dried fruit prepared by being impregnated with the fruit juice solution may be lowered.

The fruit juice solution may be prepared by using the same fruit as the dried fruit, but preparing it as a juice and then heating it at a temperature of 40°C to 60°C for 1 hour. If the temperature at which the juice is heated is less than 40°C, the heating time is increased, causing a problem, and if it is more than 60°C, a portion where heat is locally concentrated occurs, forming a burnt taste in the juice solution, thereby reducing the flavor of the dried fruit. .

The juice solution may be heated by adding 15 parts by weight to 30 parts by weight of microsugar based on 100 parts by weight of the juice solution, thereby increasing the viscosity of the juice solution and allowing it to be easily impregnated in the dried fruit. If the content of the fine sugar is less than 15 parts by weight, the viscosity improvement of the fruit juice solution is insignificant, and if it exceeds 30 parts by weight, the sweetness of the fruit juice solution becomes strong, thereby reducing taste and flavor.

The concentrated juice is sterilized at 103~108℃ and cooled to 18~24℃, and the juice sterilized at 103~108℃ and cooled to 18~24℃ removes microorganisms in the juice and stores it at the same time. And to prevent the concentrated fruit juice from deteriorating in the process of distribution.

The first tea bag may have a tensile strength in the MD (Machine Directin) direction of 10 to 25, and preferably 15 to 20. In addition, the tensile strength in the CD (Cross Direction) direction may be 1 to 5. The thickness of the first tea bag may be 0.05 to 0.3 mm, preferably 0.05 to 0.1 mm. The weight of the first tea bag may be 15 to 20 g/m2. The air permeability of the first tea bag may be 400 to 700 cc/cm2 sec, and preferably 550 to 600cc/cm2 sec.

When the first tea bag satisfies the above properties, it has excellent leaching ease.

In one aspect of the present invention, the dried fruit of the plant of the genus Citrus and the first tea bag replace oxygen in the packaging with nitrogen, and provide a tea bag composition packaged through an airtight packaging container that blocks light and oxygen. do.

In another aspect of the present invention, in the method of manufacturing any one of the above teabag compositions, the steps of preparing a dried fruit of a plant of the genus Citrus by slice-cutting and drying the fruit of a plant of the genus Citrus; Mixing the blended powder and fine granules containing black tea leaves and fruit juice containing a sweetening agent and an acidifying agent, and packaging them in a first leachable tea bag; And the step of replacing the dried fruit of the plant of the Citrus genus and the first tea bag with nitrogen in the packaging paper, and packaging in a sealed packaging container that blocks light and oxygen; containing, a method for producing a tea bag composition to provide.

In another aspect of the present invention, the first tea bag is an M-shaped tea bag at the lower end, and in the step of packing in the sealed packaging container, nitrogen is filled, providing a method for producing a tea bag composition.

In one embodiment, it is possible to prevent rancidity, facilitate mixing, and maintain the fruit shape during distribution through the nitrogen packaging process.

1B is a cross-sectional view of one sheet part constituting a first tea bag according to another aspect of the present invention. Referring to FIG. 1B, the first tea bag may be formed by overlapping a pair of sheet portions 100.

The first tea bag according to the present embodiment may be formed by thermally compressing the edge of the sheet portion 100 after accommodating the tea bag composition inside the sheet portion 100 formed of a pair. The sheet part 100 includes a filter paper 110 having a plurality of filtering holes capable of manufacturing a leaching tea by dry fruit provided in the first tea bag, and the filter paper 110 in contact with the tea bag composition. It may be made of an antibacterial layer 120 provided on the inner surface, and a moisture permeation prevention layer 130 provided on the outer surface of the filter paper 110.

The sheet part 100 is provided so that leaching tea by dry fruits, black tea leaves, etc. provided inside the pair of sheet parts 100 can be easily formed, and the filter paper 110 is used to manufacture a tea bag. It may be provided with a general material. The antibacterial layer 120 and the moisture permeation prevention layer 130 are provided on the inner and outer surfaces of the filter paper 110 in the following manner, but are provided so as not to block the filtering holes provided in the filter paper 110.

The antibacterial layer 120 may be provided by spraying the antibacterial composition onto the inner surface of the filter paper 110 and drying it at room temperature for 12 hours.

The antimicrobial composition is, by lyophilizing the peel, which is a by-product remaining after preparing the juice liquid, and pulverizing to prepare a peel powder having a particle size of 20 mesh or less, and the peel powder is added to 1000 per 100 parts by weight of the peel powder. An extract was prepared by putting it in a part by weight of methanol and repeatedly extracted three times, and the filtrate obtained by filtering the extract with a filter paper was concentrated under reduced pressure at 40°C with a vacuum concentrator, and the concentration of the extract was adjusted to 400 mg/ml. I can.

Fruits such as oranges or lemons are citrus-based, and when the antibacterial composition is prepared as described above, antibacterial activity may be improved. An antimicrobial layer may be provided on the inner surface of the first tea bag by using the antibacterial composition. In this case, the antibacterial composition may be prepared using the same type of dried fruit provided in the first tea bag. Therefore, it is possible to further enrich the flavor of the dried fruit while providing antibacterial properties. In addition, since the antibacterial composition uses the by-products remaining after preparing the above-described fruit juice solution, it is environmentally friendly and economical efficiency can be further improved.

The moisture permeation prevention layer 130 may be provided on the outer surface of the filter paper 120 by using plasma.

The moisture permeation prevention layer 130 uses 30 sccm (standard cubic centimeter per minute) to 100 sccm of oxygen as an inlet gas at a pressure of 0.45 Torr to 0.9 Torr, and plasma treatment on the outer surface of the filter paper for 10 to 60 seconds. Can be done.

The moisture permeation prevention layer 130 may be provided by plasma treatment on the outer surface of the filter paper 110, and a functional group such as -OH of the filter paper 110 formed of a polymer resin or paper by the plasma treatment, or residual By removing moisture or the like, the outer surface of the filter paper 110 may be made hydrophobic. When a functional group such as -OH or moisture exists on the outer surface of the filter paper 110, external moisture may thereby penetrate through the filtering hole of the filter paper 110, by the moisture penetration prevention layer 130. The outer surface of the filter paper 110, which has become hydrophobic, may prevent moisture or the like from penetrating into the inside of the sheet part 100 from the outside.

The sheet part 100 is provided with an antibacterial layer 120 on the inner surface of the filter paper 110 having a plurality of filter holes, and then a moisture permeation prevention layer 130 is provided on the outer surface of the filter paper 110, and sequentially The filter hole of the filter paper may be additionally formed by punching the sheet portion 100 made of the antibacterial layer 120, the filter paper 110, and the moisture penetration prevention layer 130 with a pressing pin made of a plurality of pins.

The first tea bag may be formed by heat-compressing at least a portion of an edge after each antibacterial layer 120 is provided in a pair of sheet portions 100 to face each other.

The antibacterial layer 120 is spray-sprayed on the inner surface of the filter paper 110 for 1 minute and then dried for 6 to 12 hours at room temperature, and the antibacterial composition is sprayed for 1 minute. It can be provided by drying for 3 hours in a freezer after spraying. The antibacterial layer 120 may be provided by spraying the antibacterial composition onto the inner surface of the filter paper 110, and by dividing the antibacterial composition into primary and secondary to form an antibacterial layer 120, the filter paper 110 is generally thin. It can be formed uniformly in thickness, and can be controlled so that the antibacterial effect by the antibacterial layer 120 lasts for a long time.

In another aspect of the present invention, the black tea leaves are 5% to 15% by weight, the fine sugar is 60% to 85% by weight, the citric acid is 0.5% to 3% by weight, based on the total weight of the first tea bag, microgranules It provides a method for producing a tea bag composition contained in the first tea bag in the amount of 7% to 12% by weight.

In one aspect of the present invention, the microgranules of the composition included in the first tea bag contain from 0.02% by weight to 0.04% by weight of sucralose, and from 7% by weight to 9% by weight of the fruit juice powder of the plant of the genus Citrus, based on the total weight of the first tea bag. %, citrus plant flavor is 1% to 2% by weight, black tea extract powder is contained in the first tea bag at 0.5% to 1.5% by weight, it provides a method for producing a tea bag composition.

Another aspect of the present invention may provide a tea bag product comprising a tea bag composition and instructions according to an aspect of the present invention. In the above manual, it may be stated that leaching can be performed for 1 to 7 minutes in 100 to 300 mL of hot water at 70 to 95°C. Preferably, the manual may state that leaching can be performed for 1 to 7 minutes in 200 to 220 mL of hot water at 85 to 95°C.

Hereinafter, the present invention will be described in more detail through specific examples. doing

The examples are only examples to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

Example 1: Preparation of dried fruit tea

Lemon and orange were sliced and cut in the following dimensions.

-Orange: Average diameter 60 mm, thickness average 4 mm

-Lemon: average diameter 48 mm, thickness average 4 mm

The sliced fruit was dried at 50±10° C. for 25±10 hours to obtain a dried fruit slice. The average weight of the dried orange slice was 2.7 g, and the weight of the dried lemon slice was 1.4 g. The moisture content of the dried fruit slice was 10±5wt% or less. Lemon slices of the dried fruits were used in Example 1.

And 13.136 g of fine sugar with a particle size of 250 μm to 400 μm, citric acid 0.215 g, lemon flavor 0.041 g based on 15 g of the blended powder, lemon juice powder 1.23 g, black tea extract powder 0.165 g, lemon flavor powder 0.21 g, sucralose 0.005 g was mixed with 1.61 g of the granulated microgranules to have an average particle size of 250 µm to 450 µm.

Then, it was mixed with 1.6 g of black tea leaves and packaged in an M-shaped tea bag. The M-shaped teabag was the same as the standard of FIG. 2B, and had a weight of 18 g/m2, a thickness of 0.08 mm, a tensile strength of 18.8 in the MD direction and 2.3 in a CD direction, and an air permeability of 575 cc/cm2 sec.

A test example was carried out by referring to a powder including microgranules in the M-shaped tea bag and some sweeteners, acidulants, and flavors as a blend.

Test Example 1: Drinkability according to the composition content in the tea bag

Test Example 1-1: Drinkability according to the blended powder content

Instead of 15g of the blended powder containing the microgranules of Example 1, the content of the powder was composed of 5g, 8g, 10g and 20g, and sensory evaluation was performed according to the blended powder containing the microgranules. Sensory evaluation was conducted based on the 5-point scale method, and the experiment was randomly conducted on 15 men and women aged 20 years or older. The experimental results were shown in Table 1.

division	Example 1-1	Example 1-2	Example 1-3	Example 1	Example 1-4
Dried fruit (g)	1.4	1.4	1.4	1.4	1.4
Black tea leaves (g)	1.6	1.6	1.6	1.6	1.6
Formulated powder (g)	5	8	10	15	20
preference	One	2	3.8	4.8	3.6
Acidity	2.1	2.4	2.9	5	3.9
Sweetness	2	2.4	3	4.7	4
Flavor	2.4	2.7	3	4.8	4
balance	2.2	2.2	2.7	4.8	4
Evaluation Criteria 1. I hate it very much2. I don't like it 3. Normal4. Good 5. Very good Extraction temperature: 90 ℃ Extraction time: 5 minutes

As shown in Table 1, in Example 1, appropriate acidity and high sweetness were observed, and the overall tea balance was the most excellent, confirming the overall high preference.

Test Example 1-2: Drinkability according to the content of black tea leaves

Instead of 1.6g of black tea leaves of Example 1, the content of black tea leaves was composed of 1g, 1.3g, 2g and 2.5g, and sensory evaluation was performed according to the content of black tea leaves. Sensory evaluation was conducted based on the 5-point scale method, and the experiment was randomly conducted on 15 men and women aged 20 years or older. The experimental results were shown in Table 2.

division	Example 1-5	Example 1-6	Example 1	Example 1-7	Example 1-8
Dried fruit (g)	1.4	1.4	1.4	1.4	1.4
Black tea leaves (g)	1.0	1.3	1.6	2.0	2.5
Formulated powder (g)	15	15	15	15	15
preference	2.2	3.8	4.8	3.2	1.8
Acidity	1.6	2.2	4.8	3	2.5
Sweetness	2	2.1	4.5	3.4	2.5
Flavor	3.8	2.2	4.25	3	2.5
balance	2.2	2.2	4.6	3.3	2.3
Evaluation Criteria 1. I hate it very much2. I don't like it 3. Normal4. Good 5. Very good Extraction temperature: 90 ℃ Extraction time: 5 minutes

As can be seen in Table 2, in Example 1, the tea flavor was the best, and the balance between the flavor of the citrus fruit and the black tea was excellent.

Examples 2 to 4 and Comparative Examples 1 to 4

The manufacturing process was performed in the same manner as in Example 1, but a product was manufactured by varying the content of the composition components as shown in Table 3.

Raw material name			Example				Comparative example
			One	2	3	4	One	2	3	4
Dried fruit (g)			1.4	1.4	1.4	1.4	1.4	1.4	1.4	1.4
Black tea leaves (g)			1.6	1.6	1.8	1.3	0.5	One	One	2
Formulated powder	Sweetener	Micro sugar (g)	13.136	12.5	11.5	11	11	11.7	13.136	6.43
	Acidulant	Citric acid (a)	0.215	0.25	0.3	0.4	0.5	0.42	0.3	0.1
	Granules	Microgranules (a)	1.61	1.61	1.61	1.61	1.61	2.05	0.924	8.429
	Etc	Lemon flavor (a)	0.041	0.041	0.041	0.041	0.041	0.041	0.041	0.041
		Dextrin (a)		0.599	1.549	1.949	1.849	0.789	5

Test Example 2 Drinkability check

In Example 1-4 and Comparative Example 1-4, sensory evaluation for each car was performed in the same manner as in Test Example 1 based on a 5-point scale method, and the results are shown in Table 4 below.

	Example				Comparative example
	One	2	3	4	One	2	3	4
Acidity	3.8	3.6	3.1	3.2	2.4	2.7	2.6	1.8
Sweetness	4.2	3.4	3.2	2.7	2.5	2.4	2.1	2.2
Flavor	5	3.4	3.4	3.8	2.5	2.5	2.1	1.6
balance	4.3	3.2	3.1	3.2	1.8	2.2	1.7	1.8
preference	5	4	4	3.9	2.4	2.6	2.6	1.9
Evaluation Criteria 1. I hate it very much2. I don't like it 3. Normal4. Good 5. Very good Extraction temperature: 90 ℃ Extraction time: 5 minutes

In the case of Comparative Example 1 containing a small amount of black tea leaves and microsugars, and Comparative Example 4 containing a small amount of fine sugar and an excessive amount of black tea leaves and microgranules, the balance of the tea was very low and the preference was low. In Comparative Example 2 containing excess citric acid, the astringent taste of black tea contained in the microgranules and the sour taste of citric acid were strong, and the preference was lowered.

In the case of Comparative Example 3 in which an excessive amount of dextrin was contained, the flavors of fruit and black tea were masked, indicating low preference.

In Examples 2, 3, and 4, preference was divided according to acidity and sweetness. However, the composition of Example 1 had an appropriate balance of black tea, dried fruit, and blended powder, so that the tea flavor and fruit flavor were excellent, and the overall preference was high.

Test Example 3 Drinkability according to dried fruit

Instead of 1.4 g of the dried fruit slices of Example 1, the dried fruit slices were added and not, and sensory evaluation was performed according to the presence or absence of the dried fruit. Sensory evaluation was conducted based on the 5-point scale method, and the experiment was randomly conducted on 15 men and women aged 20 years or older. The experimental results were shown in Table 5.

division	Example 1	Example 1-9
Dried fruit (g)	1.4	-
Black tea leaves (g)	1.6	1.6
Formulated powder (g)	15	15
preference	4.8	3.8
Acidity	4.8	3
Sweetness	4.5	4
Flavor	4.25	2.2
balance	4.6	2.5
Evaluation Criteria 1. I hate it very much2. I don't like it 3. Normal4. Good 5. Very good Extraction temperature: 90 ℃ Extraction time: 5 minutes

In the case of Example 1 containing dried fruit slices, the taste of lemon was added to show excellent acidity, flavor, and balance, and the preference was high. Examples 1-9 were formulated with fine granules excluding dried fruit slices and black tea. Due to the extraction of bay, the balance and acidity were reduced, and the preference was relatively low.

Test Example 4. Confirmation of leaching stability according to the type of sweetener

The leaching stability of the product according to the ratio in Table 6 was observed.

The leaching stability of the product can be evaluated according to the brix indicator. Brix is an indicator of the soluble solid content. The constant appearance of Brix means that the leaching is even. Therefore, the experimental group with a small standard deviation of the brix value indicates that consistent leaching is possible compared to the other experimental group, and the leaching is stable, resulting in less variation in taste between products.

The results are shown in Table 6 below.

			Example 1	Comparative Example 5	Comparative Example 6	Comparative Example 7	Comparative Example 8
Dried fruit (g)			1.4	1.4	1.4	1.4	1.4
Black tea leaves (g)			1.6	1.6	1.6	1.6	1.6
powder	Sweetener	Micro sugar (g)	13.136
		Sugar (g)		13.136
		Gyros Sugar (g)			13.136
		Powdered crystalline glucose (g)				13.136
		Fiber sugar (g)					13.136
	Acidulant	Citric acid (a)	0.215	0.215	0.215	0.215	0.215
	Granules	Microgranules (a)	1.61	1.61	1.61	1.61	1.61
	Etc	Lemon flavor (a)	0.041	0.041	0.041	0.041	0.041
Brix			6.55	5.93	6.42	6.45	6.12
preference			4.5	3.4	3.25	1.25	3.1
Evaluation Criteria 1. I hate it very much2. I don't like it 3. Normal4. Good 5. Very good Extraction temperature: 90 ℃ Extraction time: 5 minutes

In Table 6, the sugar, which occupies the largest proportion of the blended powders, showed the highest leaching rate and the highest preference in Example 1 containing fine sugar. However, it was confirmed that the comparative examples composed of general sugar and functional sugar were used. In this case, it was found that the leaching rate was lowered and had a negative effect on sweetness and tea flavor.

Test Example 5. Confirmation of leaching stability of Example 1-4 and Comparative Example 1-4

The compositions of Examples and Comparative Examples were evaluated for leaching stability in the same manner as in Test Example 3. The experimental results were shown in Tables 7 and 8.

		Example				Comparative example
		One	2	3	4	One	2	3	4
Brix	Primary	6.84	6.67	6.14	6.07	6.39	5.62	5.30	5.04
	Secondary	6.75	6.61	6.17	5.67	6.29	6.19	5.89	6.13
	3rd	6.91	6.63	6.05	5.93	5.56	6.73	6.62	5.43
Average		6.83	6.64	6.12	5.89	6.08	6.18	5.94	5.53
Standard Deviation		0.08	0.03	0.06	0.20	0.45	0.56	0.66	0.55
Extraction temperature: 90 ℃ Extraction time: 5 minutes

	Example				Comparative example
	One	2	3	4	One	2	3	4
Leaching stability	O	O	O	Δ	X	X	X	X
[Evaluation Criteria] ○: Stable leaching △: Normal leaching X: Poor leaching Extraction temperature: 90°C Extraction time: 5 minutes

As shown in Table 7 above, it was confirmed that the powder was stably leached, as the product composition of the present invention showed a constant Brix value. However, in the case of Comparative Examples 1 and 4 containing a small amount of black tea leaves and microsugar, it was confirmed that the leaching was not constant and the sweetness was felt differently, and the stability was poor, as it was considered that the deviation of Brix value was severe.

Test Example 6. Confirmation of leaching stability and tea bag transmittance according to granule particle size

The leaching stability and tea bag transmittance of the product according to the granule particle size of Table 9 and FIG. 3 were observed.

The leaching stability of the product can be evaluated according to the brix index. In the same manner as in Test Example 3, leaching stability was evaluated. Tea bag transmittance can be evaluated according to the enlarged picture. The experimental results were shown in Table 9 and FIG. 3.

It was measured with a brix digital sugar content meter (PR-101α, Atago, Tokyo, Japan) and expressed as Brix, and the pH was measured with a pH meter.

division		Filter paper	Micro sugar	Citric acid	Fine granules
size		About 30~50 ㎛	About 325 μm	About 300 μm	About 255 μm
Formulation evaluation		Dissolve microsugar, citric acid, and microgranules in 100 ml of purified water and drink.
Example		One	2	3	4
result	Brix	6.36	6.36	6.32	6.32
	pH	2.96	2.94	2.92	2.90
	Sensuality	Shows sensual similarity

As shown in Table 9 above, it was confirmed that the blend was stably leached as the product composition of the present invention showed a constant Brix value. In addition, as shown in the enlarged photograph of FIG. 3, the particle size of the tea bag filter paper and the product composition were shown.

When comparing the sizes, it was confirmed that it was not transmitted. It was confirmed that the lower 10% of the composition was greater than the particles of the tea bag filter paper with 70 μm to 100 μm, so that fine powder was not permeable.

Example 5: Preparation of a sealed packaging container that blocks nitrogen and blocks light and oxygen

The moisture content of the dried fruit slice was less than 15wt%. Among the dried fruits, lemon slices and orange slices were used in Example 5.

And, based on 15 g of the blended powder, 13.136 g of fine sugar, 0.215 g of citric acid, 1.610 g of fine granules, and 0.041 g of lemon flavor were blended. After that, it was mixed with 1.6 g of black tea leaves and packaged in an M-shaped tea bag. The M-shaped teabag was the same as the standard of FIG. 2B, and had a weight of 18 g/m2, a thickness of 0.08 mm, a tensile strength of 18.8 in the MD direction and 2.3 in a CD direction, and an air permeability of 575 cc/cm2 sec.

The dried fruits and M-shaped tea bags were prepared by packaging in a sealed packaging container. The sealed packaging container was the same as the standard of FIG. 2A. Nitrogen was charged during manufacture.

Test Example 7: Quality of dried fruit according to the amount of residual oxygen

Test Example 7-1: Quality of dried fruit according to the amount of nitrogen

The first tea bag of Example 5 and the dried fruit of the citrus plant were packaged with nitrogen substituted in a sealed packaging container that blocks light and oxygen, and the change over time was observed according to the amount of residual oxygen. The product of Example 5 was packaged as a control, but general packaging was performed. Changes with time consisted of 1 week, 2 weeks, 4 weeks, 8 weeks, 16 weeks, and 24 weeks.

Experimental results were the same as in FIGS.

Figure 4 is a photograph of observing the change over time of the dried lemon, Figure 4a is a photograph of observing the change over time after 1 week, 2 weeks, and 4 weeks after normal packaging and nitrogen-substituted packaging of the dried lemon. Figure 4b is a photograph of observing the change over time after 8 weeks, 16 weeks and 24 weeks of the dried lemon.

5 is a photograph of observing changes over time of dried oranges, and FIG. 4a is a photograph of observing changes over time after 1 week, 2 weeks, and 4 weeks after normal packaging and nitrogen-substituted packaging of dried oranges. Figure 4b is a photograph of observing the changes with time after 8 weeks, 16 weeks and 24 weeks of the dried orange.

As shown in FIGS. 4 and 5, when the product of the present invention was observed over time, the quality stability of the product composition was confirmed through nitrogen substitution and sealed packaging that blocks light and oxygen. At this time, the product of the present invention was randomly identified over time as shown in FIGS. 4 and 5. Nitrogen replacement, a method of packaging the product under the above conditions, introduces nitrogen with less than 1% of residual oxygen in a sealed packaging container that blocks light and oxygen. In addition, under the above conditions, the nitrogen substitution was not performed in the general packaging with a residual oxygen amount of 15% to 22%.

As shown in FIG. 5, it was confirmed that there was no change in color of the dried orange. On the other hand, when the dried lemon of FIG. 4 was stored in a general packaging, a browning phenomenon was observed after 8 weeks. And over time, browning and quality deterioration appeared. This was judged to be due to the oxidation of vitamin C, which contained a large amount of browning, depending on the amount of residual oxygen. Furthermore, it was determined that ascorbic acid (L-ascorbic acid) met with oxygen to cause an oxidation reaction, resulting in browning. This proved the effectiveness of the product's nitrogen substitution and airtight packaging that blocks light and oxygen.

Example 6

The lemon was washed with water and sliced according to the following specifications.

-Lemon: average diameter 48 mm, thickness average 4 mm

After freezing the sliced lemon in a freezer (deep freezer, CLN-71UWM, Osaka, Japan) for 6 hours, then drying it using a freeze dryer (VD-800F, Taitec, Tokyo, Japan) so that the moisture content is approximately 18wt%. After primary drying, the sliced lemon was irradiated with gamma rays at an absorbed dose of 5 kGy and a dose rate of 10 kGy/h using a radiation ^{source 11.1 pBq, 60 Co gamma irradiator (IR-70 gamma irradiator, MDS Nordion, Canada).} After gamma-ray irradiation is completed, the sliced lemon is frozen for 6 hours in a freezer (deep freezer, CLN-71UWM, Osaka, Japan) and then dried for a second time using a freeze dryer (VD-800F, Taitec, Tokyo, Japan) to contain moisture. Dried lemon slices of approximately 10% by weight were prepared. The weight of the prepared lemon slice was 1.38g.

Alanine dosimeter (Oeric cerous dosimeter, Bruker Instruments, Rheinstetten, Germany) was used for the total absorbed dose after gamma irradiation contained in the dried lemon slices, and the dosimetry system (Kishor et al. 1995) was standardized by the International Atomic Energy Agency (IAEA). It was used after standardization according to and the error range of the total absorbed dose was within 2%.

Based on 15 g of the blended powder, 13.136 g of fine sugar having a particle size of 250 μm to 400 μm, 0.215 g of citric acid, and 0.041 g of lemon flavor were blended, 1.23 g of lemon juice powder, 0.165 g of black tea extract powder, 0.21 g of lemon flavor powder, and 0.005 of sucralose 1.61 g of microgranules granulated so that g has an average particle size of 250 µm to 450 µm were mixed together. The blended powder was mixed with 1.6 g of black tea leaves and then packaged in an M-shaped tea bag along with lemon slices. The M-shaped teabag was the same as the standard of FIG. 2B, and had a weight of 18 g/m2, a thickness of 0.08 mm, a tensile strength of 18.8 in the MD direction and 2.3 in a CD direction, and an air permeability of 575 cc/cm2 sec.

Example 6

Slice a lemon with an average diameter of 48 mm and a thickness of 4 mm, and the sliced lemon is immersed in the juice solution prepared as follows for 1 hour, and maintained at room temperature for 6 hours using a sieve to remove the residual juice solution. Deep freezer, CLN-71UWM, Osaka, Japan) for 6 hours and then use a freeze dryer (VD-800F, Taitec, Tokyo, Japan) to perform primary drying, except for the same method as in Example 5. Slices were prepared, and tea bags were prepared using this. The weight of the prepared lemon slice was 1.41g.

Test Example 8: Drinkability according to the manufacturing method of dried fruit

Instead of 1.4 g of lemon slices of Example 1, sensory evaluation according to the method of preparing dried fruit was performed using those using Examples 5 and 6, respectively, which were prepared by differently manufacturing the dried fruit. Sensory evaluation was conducted based on the 5-point scale method, and the experiment was randomly conducted on 15 men and women aged 20 years or older. The experimental results are shown in Table 10.

division	Example 1	Example 5	Example 6
Dried fruit (g)	1.4	1.38	1.41
Black tea leaves (g)	1.6	1.6
Formulated powder (g)	15	15
preference	4.8	4.9	5
Acidity	4.8	4.5	4.4
Sweetness	4.5	4.7	4.9
Flavor	4.25	4.5	4.6
balance	4.6	4.8	4.8
Brix	6.55	7.2	8.6
Evaluation Criteria 1. I hate it very much2. I don't like it 3. Normal4. Good 5. Very good Extraction temperature: 90 ℃ Extraction time: 5 minutes

Compared with Example 1, in the case of Examples 5 and 6, in which the drying method was different and gamma rays were irradiated, it was confirmed that the acidity was lower than that of Example 1, but the sweetness was high. In addition, in the case of Examples 5 and 6, the sweetness of Example 6 was higher, which was judged that the acidity and sweetness were controlled by the method of drying the dried fruit, and Example 6 was impregnated with a fruit juice solution. Since the process was further included, it was judged that the sweetness was higher than that of Example 5. Even in the case of Brix, it was confirmed that Example 6 was the highest, and appeared in the order of Example 5 and Example 1, which was the drying of dried fruit. It was confirmed that the brix was increased by the process of doing so.

In addition, in the case of Examples 5 and 6, there was a process of irradiating gamma rays, and it was confirmed that overall preference, acidity, sweetness, balance, etc. were not lowered than in Example 1. That is, when lyophilization is used as in Examples 5 and 6, the chemical reaction is significantly lowered because there are relatively few radicals generated from water molecules by radiation in the fruit, so that the overall organoleptic quality is not degraded even by irradiation with gamma rays. I could confirm.

Test Example 9: Confirmation of microbial growth and sterilization according to the manufacturing method of dried fruit

For the lemon slices prepared in Example 1, Example 5, and Example 6, the degree of growth of general aerobic microorganisms and the sterilization confirmation results are shown in Table 11 below. The medium used for the microbial test was purchased and used from Difco co. (Detroit, MI, USA). To test the total bacterial count of the sample, 100 ml of sterilized peptone water was added to 10 g of the sample, homogenized using a stomacher (Mark II Lab Blender, Tekmar Teledyne Technologies Inc., Sacramento, CA, USA) for 1 minute, and then diluted with a decimal dilution method. Then, after spreading on 9 plates of Plate Count Agar, only the medium that formed 30-300 colonies was counted by incubating at 35° C. for 2 days.

In order to confirm whether the dried lemon slices of Examples 5 and 6 irradiated with gamma rays were sterilized, a bacteriological development test method (KFDA 2012) was used. That is, after taking a sample aseptically, 45 ml of a sterile PBS buffer solution was added, followed by vortexing for 20 seconds. To 1.0 ml of this solution, sterilized thioglycolate medium (Sigma-Aldrich co. St. Louis, MO, USA) was added, and incubated for 45 hours in an incubator at 35°C (MIR-262, Sanyo, Tokyo, Japan) to turn yellow. Those that did not discolor were confirmed to be sterilized.

division	Example 1	Example 5	Example 6
General aerobic microorganisms (log CFU/g)	1.5±0.04	ND	ND
Sterilization	1.6	1.6

Sterilization (+) means that bacterial growth was found, and (-) means that bacterial growth was not found. In the case of general aerobic microbes, Example 1 was found to be 1.5±0.04 log CFU/g. It was not detected in Example 5 and Example 6 (detection limit 10 CFU/g). In the results of sterilization of dried fruits irradiated with gamma-rays, in the case of non-irradiated Example 1, a positive reaction with a color change was shown, and in Examples 5 and 6, a negative reaction with no color change was shown.

That is, when comparing Example 1 with Examples 5 and 6, it was confirmed that the growth of microorganisms could be reduced and sterilized by gamma irradiation.

As described above, embodiments of the present invention have been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You can understand that there is. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting.

Claims (20)

1. The dried fruit of the plant of the genus Citrus dried to a moisture content of 15 wt% or less;

   Black tea leaves; And

   Including; sweetener, acidulant, and a blended powder containing fruit juice consisting of fine granules,

   The tea leaves and the blended powder are 1.3 to 1.8: 14.0 to 16.0 contained in a weight ratio of, tea bag composition.
2. The method of claim 1,

   The citrus plant is a green tangerine, citron, pomelo, citron, mandarin, tanja, gold persimmon, lime, calamansi, lemon, sour orange, tangerine, grapefruit, and sweet orange.
3. The method of claim 1,

   The sweetener contains microsugar,

   The acidifying agent contains citric acid,

   The microgranules,

   Fruit juice powder of a plant of the genus Citrus; And

   Sucralose, citrus plant flavor, dextrin, and any one or more of black tea extract powder; a fine granule obtained by granulating a mixed powder including a tea bag composition.
4. The method of claim 2,

   The dried fruit is in the form of a slice;

   If the dried fruit is orange, the average diameter is 50 ~ 80 mm, the thickness is 1 ~ 6 mm,

   Weighs 1.5 to 5 g, or

   When the dried fruit is a lemon, the average diameter is 35 to 65 mm, the thickness is 1 to 6 mm, and the weight is 0.5 to 3 g; Tea bag composition.
5. The method of claim 4,

   The dried fruit, the blended powder and the black tea leaves are included in a leached first tea bag,

   With respect to the total weight of dried fruit, blended powder and black tea leaves contained in the first tea bag,

   In the first tea bag, 1 to 2 pieces of dried fruit consisting of oranges or lemons dried in a slice form are provided to have a total weight of 1 g to 3 g,

   5% to 15% by weight of black tea leaves,

   60% to 85% by weight of fine sugar,

   Citric acid is 0.5% to 3% by weight,

   Microgranules are contained in the first tea bag at 7% to 12% by weight, tea bag composition.
6. The method of claim 1,

   The microgranules that are the composition included in the first tea bag

   With respect to the total weight of the first tea bag

   Sucralose is 0.01% to 0.05% by weight,

   The fruit juice powder of the plant of the genus Citrus is 4% to 12% by weight,

   Citrus plant flavor is 0.5% to 2.5% by weight,

   Black tea extract powder is 0.5% to 1.5% by weight

   Contained in the first tea bag, a tea bag composition.
7. The method of claim 5,

   The dried fruit of the plant of the genus Citrus and the first tea bag are nitrogen-substituted and

   Tea bag composition packaged in an airtight packaging container that blocks light and oxygen.
8. The method of claim 7,

   The dried fruit is provided to have a moisture content of 15 wt% or less by slicing an orange or lemon, and the dried fruit,

   Washing and slicing the fruit;

   Freezing the sliced fruit in a deep freezer for 2 to 12 hours and then drying the sliced fruit so that the moisture content is 20 wt% or less using a freeze dryer;

   Irradiating gamma rays to the sliced fruits on which the primary drying has been completed at an absorbed dose of 3kGy to 5kGy and a dose rate of 10kGy/h using a radiation ^{source 11.1pBq, 60 Co gamma-ray irradiation device;} And

   After freezing the sliced fruit that has been irradiated with gamma rays for 2 to 6 hours in a freezer (deep freezer), the second drying is performed so that the moisture content is 15 wt% or less using a freeze dryer.
9. The method of claim 8,

   The sliced fruit is impregnated in the fruit juice solution for 30 minutes to 1 hour before first drying, and after the impregnation is completed, the sliced fruit is maintained in a sieve for 3 to 6 hours at room temperature in order to remove the residual fruit juice solution. Including more,

   The fruit juice solution,

   After washing the same fruit as the dried fruit, put it in a filter cloth and juice the skin at 600 kg/cm 2 with a vertical pressurized juicer to prepare a juice juice,

   Heating the juice for 30 to 120 seconds at 90 to 100 ℃ in order to inactivate the enzyme,

   The heated juice was first centrifuged at 600~700rpm, second centrifuged at 800~900rpm, and then third centrifuged at 15000~18000rpm,

   After filtering the juice liquid with a pressurized filter, 15 parts by weight to 20 parts by weight of microsugar was added to 100 parts by weight of the juice liquid, and then concentrated and heated at a temperature of 40° C. to 60° C. for 1 hour,

   A tea bag composition comprising sterilizing and cooling the concentrated juice solution at 103 to 108° C. and cooling to 18 to 24° C..
10. The method of claim 9,

    The first tea bag is formed by thermally compressing the edge of the sheet portion after receiving the tea bag composition in the interior of the sheet portion consisting of a pair, and the sheet portion,

    With filter paper,

    An antibacterial layer provided on the inner surface of the filter paper in contact with the tea bag composition, and

    Consisting of a moisture permeation prevention layer provided on the outer surface of the filter paper, tea bag composition.
11. The method of claim 10,

    The antibacterial layer is provided by spraying the antibacterial composition onto the inner surface of the filter paper and drying for 12 hours at room temperature, and the antibacterial composition,

    After preparing the juice liquid, the remaining by-product, the peel, is freeze-dried and pulverized to prepare a peel powder having a particle size of 20 mesh or less,

    The peel powder was added to 1000 parts by weight of methanol based on 100 parts by weight of the peel powder and extracted three times to prepare an extract,

    A tea bag composition, wherein the filtrate obtained by filtering the extract with filter paper is concentrated under reduced pressure at 40° C. with a vacuum concentrator to adjust the concentration of the extract to 400 mg/ml.
12. The method of claim 11,

    The moisture permeation prevention layer is provided using plasma on the outer surface of the filter paper,

    The moisture permeation prevention layer is performed by using 30 sccm (standard cubic centimeter per minute) to 100 sccm of oxygen as an inlet gas at a pressure of 0.45 Torr to 0.9 Torr, and plasma treatment on the outer surface of the filter paper for 10 to 60 seconds, Tea bag composition.
13. The method of claim 12,

    The sheet portion is provided with an antibacterial layer on the inner surface of the filter paper having a plurality of filtering holes, and then a moisture permeation prevention layer is provided on the outer surface of the filter paper,

    By sequentially punching the sheet portion consisting of an antibacterial layer, a filter paper, and a moisture penetration prevention layer with a pressing pin made of a plurality of pins to further form a filter hole of the filter paper,

    It is formed by thermocompressing at least a part of the border after having each antibacterial layer facing each other in a pair of filter papers,

    The antibacterial layer is spray-sprayed on the inner surface of the filter paper for 1 minute and then dried for 6 hours at room temperature, and the antibacterial composition is sprayed for 1 minute and then dried in a freezer for 3 hours. To be provided, a tea bag composition.
14. In the manufacturing method of the tea bag composition,

    Manufacturing a dried fruit of a plant of the genus Citrus by slice-cutting and drying the fruit of a plant of the genus Citrus;

    Mixing black tea leaves and a blended powder containing fruit juice containing a sweetening agent and an acidifying agent, and packaging them in a first leachable tea bag; And

    Including; the step of replacing the dried fruit of the plant of the Citrus genus and the first tea bag with nitrogen in the packaging, and packaging in an airtight packaging container that blocks light and oxygen,

    The tea bag composition,

    The dried fruit of the plant of the genus Citrus dried to a moisture content of 15 wt% or less;

    Black tea leaves; And

    Including; sweetener, acidulant, and a blended powder containing fruit juice consisting of fine granules,

    The black tea leaves and the blended powder are included in a weight ratio of 1.3 to 1.8: 14.0 to 16.0,

    The first tea bag has an M-shaped lower end of the tea bag,

    Substituting nitrogen in the step of packaging in an airtight packaging container that blocks light and oxygen,

    With respect to the total weight of the first tea bag

    Black tea leaves are 7% to 11% by weight,

    75% to 85% by weight of fine sugar,

    Citric acid is 1% to 3% by weight,

    Microgranules are contained in the first tea bag at 8% to 10% by weight, a method for producing a tea bag composition.
15. The method of claim 14,

    The first tea bag has an M-shaped lower end of the tea bag,

    Substituting nitrogen in the step of packaging in a sealed packaging container that blocks light and oxygen, a method for producing a tea bag composition.
16. The method of claim 15,

    With respect to the total weight of the first tea bag

    Black tea leaves are 7% to 11% by weight,

    75% to 85% by weight of fine sugar,

    Citric acid is 1% to 3% by weight,

    Microgranules are contained in the first tea bag at 8% to 10% by weight, a method for producing a tea bag composition.
17. The method of claim 16,

    The microgranules are based on the total weight of the first tea bag

    Sucralose is 0.01% to 0.05% by weight,

    The fruit juice powder of the plant of the genus Citrus is 4% to 12% by weight,

    Citrus plant flavor is 0.5% to 2.5% by weight,

    Black tea extract powder is 0.5% by weight to 1.5% by weight contained in 1 tea bag, a method for producing a tea bag composition.
18. The method of claim 17,

    The dried fruit is provided to have a moisture content of 15 wt% or less by slicing an orange or lemon, and the dried fruit,

    Washing and slicing the fruit;

    Freezing the sliced fruit in a deep freezer for 2 to 12 hours and then drying the sliced fruit so that the moisture content is 20 wt% or less using a freeze dryer;

    Irradiating gamma rays to the sliced fruits on which the primary drying has been completed at an absorbed dose of 3kGy to 5kGy and a dose rate of 10kGy/h using a radiation ^{source 11.1pBq, 60 Co gamma-ray irradiation device;}

    After freezing the sliced fruit that has been irradiated with gamma rays for 2 to 6 hours in a deep freezer, the second drying is performed so that the moisture content is 15 wt% or less using a freeze dryer; .
19. The method of claim 18,

    The sliced fruit is impregnated in the fruit juice solution for 30 minutes to 1 hour before first drying, and after the impregnation is completed, the sliced fruit is maintained in a sieve for 3 to 6 hours at room temperature in order to remove the residual fruit juice solution. Including more,

    The fruit juice solution,

    After washing the same fruit as the dried fruit, put it in a filter cloth and juice the skin at 600 kg/cm 2 with a vertical pressurized juicer to prepare a juice juice,

    Heating the juice for 30 to 120 seconds at 90 to 100 ℃ in order to inactivate the enzyme,

    The heated juice was first centrifuged at 600~700rpm, second centrifuged at 800~900rpm, and then third centrifuged at 15000~18000rpm,

    After filtering the juice with a pressurized filter, add 15 parts by weight to 20 parts by weight of microsugar with respect to 100 parts by weight of the juice solution, and concentrate until the brix becomes 75 to 80 brix at a temperature of 40°C to 60°C for 1 hour While heating,

    A method for producing a tea bag composition comprising sterilizing and cooling the concentrated juice solution at 103 to 108°C and cooling to 18 to 24°C.
20. The method of claim 19,

    The first tea bag is formed by thermally compressing the edge of the sheet portion after receiving the tea bag composition in the interior of the sheet portion consisting of a pair, and the sheet portion,

    With filter paper,

    An antibacterial layer provided on the inner surface of the filter paper in contact with the tea bag composition, and

    Consisting of a moisture permeation prevention layer provided on the outer surface of the filter paper,

    The antibacterial layer is provided by spraying the antibacterial composition onto the inner surface of the filter paper,

    The antibacterial composition,

    After preparing the juice liquid, the remaining by-product, the peel, is freeze-dried and pulverized to prepare a peel powder having a particle size of 20 mesh or less,

    The peel powder was added to 1000 parts by weight of methanol based on 100 parts by weight of the peel powder and extracted three times to prepare an extract,

    The filtrate obtained by filtering the extract with filter paper was concentrated under reduced pressure at 40° C. with a vacuum concentrator to adjust the concentration of the extract to 400 mg/ml,

    The moisture permeation prevention layer is provided using plasma on the outer surface of the filter paper,

    The moisture permeation prevention layer,

    It is carried out by using a flow of oxygen of 30 sccm (standard cubic centimeter per minute) to 100 sccm as an inlet gas at a pressure of 0.45 Torr to 0.9 Torr, and plasma treatment for 10 to 60 seconds on the outer surface of the filter paper,

    The sheet part is formed by providing an antibacterial layer on the inner surface of the filter paper and then providing a moisture permeation prevention layer on the outer surface of the filter paper, and then providing each antibacterial layer to face each other on a pair of filter papers, and then thermocompressing at least a portion of the rim. ,

    The antibacterial layer is sprayed with the antibacterial composition on the inner surface of the filter paper for 1 minute and then dried at room temperature for 6 to 12 hours. Provided by drying for a period of time, a method for producing a tea bag composition.

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