KR100500437B1 - A method for manufacturing of glutinous rice jelly containing tea - Google Patents

Abstract

The present invention relates to a method for manufacturing tea syrup, and more particularly, to a method for preparing tea syrup, which has been enhanced with palatability, nutritional improvement and physiological activity by adding tea concentrate or powdered tea to syrup.

The present invention is a steaming process for producing a goose rice by immersing the rice and then steamed; A saccharification step of saccharifying the sugar mixture under a condition of 60 to 80 ° C. for 7 to 10 hours after preparing a sugar mixture by mixing malt with the malt; After the saccharification process, the sugar mixture is put into a dehydrator and juiced and filtered to prepare a saccharified solution, and the saccharified liquid prepared in the juiced step is concentrated to a sugar concentration of 30 to 90 ° briquettes to prepare a concentrate. A concentration step including a second concentration step of preparing any syrup by adding any one of green tea, black tea, and oolong tea extracts to the concentrate after the first concentration step, and concentrating to contain a moisture content of 3 to 10%; The cooling step of cooling the prepared syrup after the concentration step, the first stretching step of applying repetitive elasticity after adding functional food powder such as ginger and sesame to the syrup after the cooling step, and the steam after the first stretching step Characterized in that consisting of; stretching step comprising a second stretching step of applying a repetitive stretching force under the condition that is added.

Description

A method for manufacturing of glutinous rice jelly containing tea}

The present invention relates to a method for manufacturing tea syrup, and more particularly, to a method for preparing tea syrup, which has been enhanced with palatability, nutritional improvement and physiological activity by adding tea concentrate or powdered tea to syrup.

The raw materials of the tea concentrate or powdered tea are green tea, black tea, oolong tea, and when the powdered tea powder is mixed with the syrup, the powdered teas having a particle size of 10 to 100 µm or less are mixed to give their unique flavor and functionality. The present invention relates to a candy and a method for producing the candy.

Malt is a product made by saccharifying starch with acid or enzyme and concentrating it into a product, or by adding malt to malt such as rice and saccharifying and concentrating it. One of the traditional foods.

It is said that the oldest of the records about the tatters is the Hang Dang context of Dongguk Yeoji Seungram, written by Lee Kyubo of the Goryeo Dynasty.

According to Dongbubom Gokbu Lee Dang-pyeon, the black syrup has a warm and sweet taste to show fragile energy, soften the jang, and stop phlegm and cough. It is written that it helps to quench thirst and quench bad blood.

Traditional rice syrup is brown in color by concentrating syrup or syrup, but the syrup made by bristling is white. The types of syrup are rice syrup, radish syrup, sweet potato syrup, corn syrup, whole corn syrup, pumpkin syrup and barley syrup. There are various types of starch, celestial starch syrup, medicinal starch syrup, etc. Recently, starch has been industrially produced by glycosylating starch with acid or enzyme.

The water content of rice syrup is 7-10 wt%, the dextrin content is 18.0 wt%, and the maltose content is 58.0 wt%. Maltose (maltose) is a trisaccharide consisting of alpha-1,4 bonds containing two molecules of glucose, which are contained in the seed during germination of grain seeds, and malt syrup prepared by the action of α-amylase and β-amylase of malt on starch. It is the main ingredient.

Powder maltose powdered by concentrating maltose solution is strong in water retention and fragrance, and it is effective in mold control. Since sweetness is about one third of sucrose, powder maltose is used for sweets with low sweetness.

In addition, crystallized crystalline maltose is used as a glucose infusion for intravenous injection, for patients with diabetes mellitus, enzymatic disorders, or during or after surgery. Crystalline maltose has the advantage of being a calorie source that is not associated with elevated blood sugar levels because it is absorbed and digested directly into the tissue, regardless of insulin secretion.

Types of syrup include zucchini syrup with pumpkin, apple syrup with apple extract, ginseng syrup with ginseng gourd, syrup with by-products of Sikhye, and functional fortified syrup reinforced with chitosan, and functionalized syrup with calcium and vitamins. There are various syrups on palatability and palatability such as karaoke syrup, functional syrup added with Chinese medicine, and manufacturing methods and researches have been done for this, but there are almost no manufacturing studies on syrup using tea as a functional material.

In general, the health is enhanced by the smooth metabolism of the food components absorbed into the body when ingesting the food, the immune system, resistance to simple or complex diseases, improvement of the disease is achieved by various kinds of food.

Tea is rich in fat, fiber, sugar, inorganic minerals, vitamins C and E. Also, tea has been used for drinking and medicinal purposes since it has detoxification, antipyretic, analgesic and soothing effects. It is reported that it has been used for edible indigestion, indigestion, gastrointestinal diseases, fatty liver, liver cancer, hepatitis, diabetes, etc.

In addition, recent extensive research on tea revealed that tea functional ingredients include catechin, catechin oxide, flavonol, gammaaminobutyric acid, deanine, saponin, caffeine, and antioxidant vitamins (vitamin C, E, β-carotene). lost.

Primary functional ingredients such as anti-cancer, anti-aging, anti-blood pressure increase, cholesterol lowering, hypoglycemia, anti-mutation, antibacterial, antiviral, platelet aggregation, anti-allergic, anti-ulcer, anti-infertility, anti-asthma, cardiac, diuretic It is known to have an excellent effect in preventing and treating geriatric diseases, and at the same time, it is effective in protecting eyesight and preventing tooth decay.

However, until now, the candy product added with the functional materials having various and useful effects as described above cannot be supplied smoothly to real consumers due to the difficulty of processing or the lack of ideas. There is a problem selling.

The present invention was devised to solve the above problems, and provides a method for preparing tea syrup, which can be added to the tea extract or powdered tea powder of green tea, black tea, oolong tea, which is a functional material having an effective effect of preventing adult diseases and body. Has its purpose.

In order to achieve the above object, the present invention is a steaming process for producing a gouda rice by increasing the water after immersing the rice; A saccharification step of saccharifying the sugar mixture under a condition of 60 to 80 ° C. for 7 to 10 hours after preparing a sugar mixture by mixing malt with the malt; After the saccharification process, the sugar mixture is put into a dehydrator and juiced and filtered to prepare a saccharified solution. A concentration step including a second concentration step of preparing any syrup by adding any one of green tea, black tea, and oolong tea extracts to the concentrate after the first concentration step, and concentrating to contain a moisture content of 3 to 10%; The cooling step of cooling the prepared syrup after the concentration step, the first stretching step of applying repetitive elasticity after adding functional food powder such as ginger and sesame to the syrup after the cooling step, and the steam after the first stretching step It provides a method of manufacturing syrup made of a; stretching step comprising a second stretching step of applying a repetitive stretching force under the condition that is added.

In addition, after immersing the rice, and adding any one of powdered green tea powder of green tea, black tea, oolong tea to increase the steaming rice containing powdered tea; A saccharification step of saccharifying the sugar mixture under a condition of 60 to 80 ° C. for 7 to 10 hours after preparing a sugar mixture by mixing malt with the malt; After the saccharification process, the sugar mixture is put into a dehydrator and juiced and filtered to prepare a saccharified solution. The saccharified liquid prepared in the juiced step is placed in a pot and concentrated to contain a moisture content of 3 to 10%. Concentration process comprising a; The cooling step of cooling the prepared syrup after the concentration step, the first stretching step of applying repetitive elasticity after adding functional food powder such as ginger and sesame to the syrup after the cooling step, and the steam after the first stretching step It provides a method for manufacturing tea syrup, characterized in that consisting of; a stretching process comprising a second stretching step of applying a repetitive stretching force under the conditions.

In addition, a steaming process for producing a goose rice by immersing the rice and then steamed; A saccharification step of saccharifying the sugar mixture under a condition of 60 to 80 ° C. for 7 to 10 hours after preparing a sugar mixture by mixing malt with the malt; After the saccharification process, the sugar mixture is put into a dehydrator and juiced and filtered to prepare a saccharified solution. The saccharified liquid prepared in the juiced step is placed in a pot and concentrated to contain a moisture content of 3 to 10%. Concentration process comprising a; Cooling step of cooling the syrup prepared after the concentration step, and powdered tea powder of green tea, black tea, oolong tea is added to the syrup after the cooling step to prepare a syrup containing powdered tea, such as ginger and sesame seeds And a first stretching step of applying repetitive stretching force by adding functional food powder and a second stretching step of applying repetitive stretching force under the condition that water vapor is added to the syrup after the first stretching step. It provides a method for manufacturing tea syrup.

Hereinafter, a method for manufacturing tea syrup according to the present invention will be described, and examples 1 to 3 will be further embodied.

As mentioned above, the technical idea of the present invention relates to a method for preparing tea syrup by adding a functional material, and a method for preparing tea syrup for supporting and embodying the technical idea includes a time of adding a tea concentrate or powdered tea powder and According to the way,

[1] a method in which the tea extract is concentrated and added to the concentration step;

[2] a method of adding powdered tea powder to the cooking process;

[3] adding the powdered tea powder after the cooling step in the stretching step;

It can be divided into.

However, even when the method and method of adding the tea concentrate or powdered tea powder are different, the process according to the method of manufacturing the tea syrup of the present invention is characterized in that it comprises a process of increasing the weight, the saccharification process, the concentration process, and the stretching process. It is done.

Hereinafter, a method for preparing tea syrup according to the timing and method of adding a tea concentrate or powdered tea powder will be described.

[1] method of concentrating tea extract and adding it to the concentration process

The method includes a steaming process of producing rice wine by immersing rice and then steaming it; A saccharification step of saccharifying a sugar mixture obtained by mixing malt with malt; A concentration step of juice, filtration and concentration of the sugar mixture after the saccharification step, followed by addition of the tea extract to re-concentration to produce syrup; It is made of a stretching step of cooling the prepared syrup after the concentration step, adding functional food powder, and applying repetitive stretching and stretching force.

Hereinafter, the method will be described in more detail.

The rice is soaked and then steamed. The rice is mixed with 10 to 15% by weight of malt and 160% by weight of water to be saccharified for about 7 to 10 hours at a temperature of 60 to 80 ° C.

As described above, the saccharified sugar mixture is decanted and filtered using a dehydrator, and the concentrated saccharified solution is placed in a pot and concentrated to 30-90 ° Brix sugar concentration (first concentration step). During the concentration process, any one of tea extracts of green tea, black tea, and oolong tea extracts is added and concentrated to have a water content of 3 to 10 wt% (second concentration step).

Cool the condensed gang rape (black syrup) temperature to 25-45 ° C. to make gang rape with good working conditions, and then mix it with finely ground ginger and sesame seeds to increase it first (charging step 1). Put the grill and put a wet towel on it so that the two people get fucked on both sides and stretch the fucked several times (2nd stretch step), or use the processing equipment to stretch and stretch the fucked. Tea syrup is manufactured by adding it repeatedly (extension process).

For reference, it will be apparent to those skilled in the art that the saccharification process can not only use the gourd rice produced in the steaming process but also saccharify starch or cereals with enzymes or acids.

[2] adding powdered tea powder to the steaming process

The method comprises a steaming process of producing a gourmet rice containing powdered tea by adding any one of green tea, black tea, oolong tea powdered tea after immersing rice; A saccharification step of saccharifying a sugar mixture obtained by mixing malt with malt; A condensation step of putting the sugar mixture after the saccharification step into a dehydrator and concentrating the juice and filtrated saccharification solution into a pot to produce a syrup; It is made of a stretching step of cooling the prepared syrup after the concentration step, adding functional food powder, and applying repetitive stretching and stretching force.

Hereinafter, the method will be described in more detail.

After immersing the rice, 1-7% by weight of powdered green tea powder of green tea, black tea, oolong tea powdered powder is added and then cooked to make gourd rice containing powdered tea (the cooking process).

10-15% by weight of malt and 160% by weight of water are mixed with the gourd rice prepared in the steaming process as described above, and saccharified for 7-10 hours at 60-80 ° C temperature conditions (glycosylation step).

After the saccharification process, a dehydrator is used for juice extraction and filtration to prepare a saccharified solution. The saccharified solution is placed in a pot and concentrated until a moisture content of 3 to 10 wt% is used to prepare gang syrup (concentration step).

Cool the condensed gang rape to 25-45 ° C. to make gang rape in a good condition, and mix it with finely ground ginger and sesame seed to increase it first (first stretching step).

Later, put a wet towel on the charcoal grill and place it on two sides of the man so that the steam penetrates into the fucked and stretch it from both sides to increase the number of times (second stretch step), It is stretched several times by a processing apparatus to produce a syrup (extension step).

[3] adding powdered tea powder after the cooling step in the stretching process

The method includes a steaming process of producing rice wine by immersing rice and then steaming it; A saccharification step of saccharifying a sugar mixture obtained by mixing malt with malt; A condensation step of putting the sugar mixture after the saccharification step into a dehydrator and concentrating the juice and filtrated saccharification solution into a pot to produce a syrup; After cooling the syrup prepared in the condensation process, the powdered tea powder is added to prepare the syrup containing the powdered tea, and then the stretching process is performed by adding functional food powders such as ginger and sesame seeds to add repetitive elasticity.

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

After immersing the rice and steaming to make a steamed rice, the sugar mixture of 10 to 15% by weight of malt and 160% by weight of water is saccharified under a temperature condition of 60 to 80 ° C for 7 to 10 hours. Saccharification process).

The saccharified mixture as described above is juiced and filtered using a dehydrator to prepare a saccharified solution. Put the saccharified juice in a pot and concentrate until the moisture content is 3 to 10% by weight (concentration step).

After cooling the concentrated gang rape temperature to 25-45 ° C. to prepare a gang rape in a good state for making syrup, any one of green tea, black tea, and oolong tea powdered powder is added.

In addition, finely ground functional food powders such as ginger and sesame seeds are mixed to increase the initial growth (first stretching step).

Later, put a wet towel on the charcoal grill and place it on two sides of the man so that the steam penetrates into the fucked and stretch it from both sides to increase the number of times (second stretch step), It is stretched several times by a processing apparatus to produce a syrup (extension step).

Tea syrup prepared as described above has the advantage of being green, red, and yellow syrup, which can exhibit various colors, tastes, aromas, and functionality.

For reference, the method of concentrating the above-mentioned [1] tea extract is added to the concentration step; [2] a method of adding powdered tea powder to the cooking process; [3] The method of adding the powdered tea powder after the cooling step in the stretching process; the content of the powdered tea used is characterized as follows.

The content of powdered tea is 1 to 7% by weight of powdered tea powder of green tea, black tea and oolong tea with respect to saccharified raw materials, preferably 2 to 4% by weight, and the reason is as follows.

The powder composition ratio of green tea, black tea, and oolong tea can be increased or decreased depending on the preference of color, flavor, and taste.However, when the amount of powdered tea powder is added, it is difficult to stretch the syrup, and it is difficult to inject steam due to cracked cracks. This is bad and the formulation of the malt does not come out properly, and when the addition of the powdered tea powder is less than 2% by weight because it is difficult to feel the unique color and unique aroma and taste.

Hereinafter, the technical spirit of the syrup manufacturing method according to the present invention through Examples 1 to 3 will be mentioned in more detail.

The rights of the present invention should not be construed as limited by the following examples, and may be modified by those skilled in the art and research fields to which the present invention pertains without departing from the scope of the claims. It will be obvious.

Examples 1, 2 and 3 are divided according to the timing and method of adding the tea concentrate or powdered tea powder, as mentioned above.

However, even when the method and method of adding the tea concentrate or powdered tea powder are different, the process according to the method of manufacturing the tea syrup of the present invention is largely a common process of the steaming process, the saccharification process, the concentration process, and the stretching process. Characterized in that consists of.

Hereinafter, the method for preparing tea syrup according to Examples 1 to 3 for embodying the method for making tea syrup according to the present invention comprises a cooking process, a saccharification process, a concentration process, and a stretching process as described above.

The biggest features distinguishing Examples 1 to 3 are briefly mentioned below.

Example 1 is a method of concentrating a tea extract to add to the concentration process, characterized in that the extract of any one of green tea, black tea, oolong tea extract is added during the concentration process.

Example 2 is a method of adding the powdered tea powder to the steaming process, characterized in that any one of green tea, black tea, oolong tea powdered tea powder is added after immersing the rice.

Example 3 is a method of adding the powdered green tea powder after the cooling step in the stretching process. After cooling the gang rape obtained by sequentially performing the above-mentioned cooking process, saccharification process and concentration process, It is characterized by adding any one of powdered tea powder of black tea, oolong tea.

In addition, the physical properties and sensory test evaluation was performed on the tea syrup prepared in Examples 1 and 2, and the results are shown in Table 1 and Table 2.

Sensory evaluation is based on the taste, aroma, degree of melting, and the general symbol of sensory personnel who participated in sensory evaluation.

Hereinafter, Example 1 and Test Example 1, Example 2, and Test Example 2 and Example 3 according thereto will be described.

Example 1

Method for preparing tea syrup by adding tea extract to the concentration process

5kg of rice is soaked in water for 8 hours, then drained and cooked in gouda rice.

500 to 750 g of malt (malt oil) are dissolved in 8 liters of lukewarm water, mixed with the soybean rice to prepare a sugar mixture, and then cut for 7 to 10 hours while maintaining a temperature of 60 to 80 ° C (saccharification process).

Thereafter, the sugar mixture is juiced and filtered using a dehydrator to prepare a saccharified solution, and the saccharified solution is placed in a pot and concentrated to 70-80 ° Brix sugar concentration.

Briggs sugar concentration of saccharification solution reaches a range of 70 ~ 80 °, add any one of the extract extracted from green tea, black tea, oolong tea.

For reference, the method of extracting the extract from green tea, black tea, oolong tea and conditions of the amount of addition;

Green tea prepared by steaming and steaming process, black tea prepared by 80% fermentation process, and oolong tea prepared by 20-65% fermentation process were put in 100 g of 2 liters of water, and heated at 100 ° C for 3 to 5 hours. Extract,

When the sugar content reaches 6 to 13 ° Brix concentration during heat extraction, 300 to 500 ml of the extract is added to the saccharified solution by 1 to 7 wt%.

After the tea extract was added to the saccharified solution, the tea extract was concentrated to have a water content of 3 to 10% by weight to prepare gang syrup (black syrup) (concentration step).

 Thereafter, the temperature of the gang rape was cooled to 30 to 40 ° C., and the finely ground ginger and sesame seeds were mixed to increase the initial concentration (first stretching step). The work was carried out (second stretching step), or the manufacturing process was completed by stretching the process several times by a processing device (extension process).

[Test Example 1]

Test Example 1 is to perform the hardness measurement and sensory evaluation on the tea syrup prepared in Example 1.

Hardness was measured by using a physical analyzer (Texture Analyser, TA-XT2i), and the blade speed was 3 / sec as a working condition of the physical property measuring instrument, and the blade was used by a light knife blade.

The sensory evaluation was carried out by sensory personnel consisting of 25 people aged 10 to 60 years. The sensory evaluation was very good, 5 points, 4 points, normal 3 points, bad 2 points, very bad 5 points. The scale method was applied.

The results of the sensory evaluation are shown in Table 1, and the tea syrup prepared in Example 1 had better physical properties and sensory evaluation than the general syrup, and the green tea extract was added as compared to the syrup to which the black and oolong tea extracts were added. The malt was better.

The preference of each extract according to the concentration of the tea extract was 2% by weight, 6% by weight was similar, the best at 4% by weight (see Table 1).

[Table 1] Physical properties and sensory evaluation of syrup added with tea extract

Kinds Addition amount (% by weight) Hardness Water definition Sensory evaluation flavor incense Melting degree Comprehensive Symbol Map General 0 5,375 4.1 3.8 2.0 2.5 3.3 Green tea syrup 2 5,850 4.1 4.4 2.7 3.1 4.0 4 6,142 4.3 4.5 2.9 3.1 4.1 6 6,150 3.8 4.0 3.0 3.1 3.8 Black tea syrup 2 5,515 4.0 4.2 2.7 2.8 3.9 4 5,975 3.9 4.4 2.9 2.8 4.1 6 5,900 3.5 3.8 2.8 2.8 3.6 Oolong tea syrup 2 5,800 4.1 4.3 2.7 2.8 3.9 4 6,010 4.0 4.4 3.0 2.8 4.0 6 6,038 3.7 3.9 2.8 2.8 3.7

Example 2

Method for preparing tea syrup by adding powdered tea powder to the cooking process

When 5kg of rice is immersed, 1 ~ 7% by weight of green tea, black tea, and oolong tea powder is added to the powdered tea powder. Cooked gourd rice

Thereafter, the sugar mixture obtained by mixing 500 to 750 g of malt and 8 liters of water in the soybean rice is saccharified for 7 to 10 hours at a temperature of 60 to 80 ° C (glycosylation step).

After the saccharified sugar mixture is juiced and filtered using a dehydrator to prepare a saccharified solution, the saccharified solution is placed in a pot and concentrated until the water content is 3 to 10% to prepare a gang rape (concentration step).

Thereafter, the gang rape was cooled to a temperature of 30 to 40 ° C., and finely crushed ginger and sesame seeds were added first (extending step 1), and a wet towel was put on the charcoal and put a wet towel on it. The yeast was allowed to soak into the syrup, and the syrup was picked up from both sides, and the work was repeated several times (second stretching step), or the process of stretching it several times by a processing apparatus was completed (extension process).

[Test Example 2]

In Test Example 2, hardness and color measurement and sensory evaluation were performed on the tea syrup prepared in Example 2.

Hardness measurement was performed using a texture analyzer (TA-XT2i), and the physical property analyzer used a blade speed of 3 / sec, and the blade used a light knife blade.

The chromaticity was expressed by Hunter's color difference a using a colorimeter, and sensory evaluation was very good for 25 sensory personnel aged 10 to 60 years. A five-point scale method of rating 4 points, moderate 3 points, bad 2 points, and very bad 1 points was applied.

Hardness and chromaticity measurement and sensory evaluation, as shown in Table 2, the tea syrup prepared in Example 2 was superior in the physical properties and sensory evaluation, compared to the general syrup, especially the syrup added with green tea powder powder was the best.

According to the concentration of powdered tea powder, 2 wt% was better than 4 wt% or 6 wt% (see Table 2).

TABLE 2 Physical Properties and Sensory Evaluation of Powdered Tea Powder Added

Kinds Addition amount (% by weight) Hardness Water definition Chromaticity (a value) Sensory evaluation flavor incense Melting degree Comprehensive Symbol Map General 0 5,375 4.1 0.2 3.8 2.0 2.5 3.3 Green tea syrup 2 6,329 4.2 -1.8 4.6 3.6 3.3 4.4 4 6,218 4.0 -2.5 4.3 3.6 3.1 4.2 6 5,689 3.9 -3.1 4.2 3.7 3.0 4.0 Black tea syrup 2 6,135 4.4 2.5 4.4 3.6 2.9 4.1 4 6,021 4.1 5.3 4.1 3.6 2.8 4.0 6 5,873 4.0 7.1 4.0 3.6 2.8 3.7 Oolong tea syrup 2 6,218 4.3 1.4 4.5 3.5 2.9 4.2 4 6,108 4.1 2.4 4.1 3.5 2.9 4.0 6 5,731 3.8 3.1 4.1 3.7 2.9 3.8

Example 3

Method for preparing tea syrup by adding powdered tea powder after the cooling step in the stretching process

After dipping 5kg of rice, bark of gourd rice (cooking process).

500 to 750 g of malt and 8 liters of water are mixed with the soybean rice to prepare a sugar mixture and then saccharified for 7 to 10 hours at a temperature of 60 to 80 ° C.

The saccharified sugar mixture is juiced and filtered using a dehydrator to prepare a saccharified solution, and the saccharified solution is placed in a pot and concentrated until the water content is 3 to 10% to prepare gang syrup (concentration step).

After cooling the concentrated gang rape to a temperature range of 30 to 40 ° C., 1 to 7 wt% of the powdered tea powder having a particle size of 10 to 100 μm was added to the weight of the gang rape, and finely ground ginger and sesame seeds were mixed and mixed. Stretching (first stretch phase), charcoal fire, put a wet towel on the grill, hold the pegs on both sides so that the submersible penetrates into the pelt, and repeat the stretch several times (second stretch phase) or The process was stretched several times to complete the preparation of tea syrup (extension step).

As mentioned above, according to the present invention, it is possible to increase the consumer's demand for tea syrup by strengthening palatability, nutrition improvement and bioactive functionality by mixing tea, which is one of our traditional foods, which is easily available around us. It is also expected to contribute to the promotion of health-oriented diets.

Claims (3)

A steaming process of manufacturing soybean rice by soaking rice and then steaming it; A saccharification step of saccharifying the sugar mixture under a condition of 60 to 80 ° C. for 7 to 10 hours after preparing a sugar mixture by mixing malt with the malt; After the saccharification process, the sugar mixture is put into a dehydrator and juiced and filtered to prepare a saccharified solution, and the saccharified liquid prepared in the juiced step is concentrated to a sugar concentration of 30 to 90 ° briquettes to prepare a concentrate. To the concentrated solution after the first concentration step, any one of 6 ~ 13 ° Brix extract of green tea, black tea, oolong tea is added by 4 to 7% by weight, and concentrated to contain a moisture content of 3 to 10% to prepare A concentration step comprising a second concentration step; The cooling step of cooling the prepared syrup after the concentration step, the first stretching step of applying repetitive elasticity after adding functional food powder such as ginger and sesame to the syrup after the cooling step, and the steam after the first stretching step The method of manufacturing tea syrup, characterized in that consisting of; a stretching process comprising a second stretching step of applying a repetitive stretching force under the condition that is added. delete delete