KR101688052B1 - Flavored tea with excellent taste and preparation method of thereof - Google Patents

Abstract

More particularly, the present invention relates to tea leaves, tea or a mixture thereof, which is prepared by mixing a granular flavor with a granular flavor and then mixing the granules with a sugar, And a method for producing the same. In addition, the clearance difference according to the present invention is superior to the stability of the product by using the granular flavor instead of the conventional liquid upward coating.

Description

TECHNICAL FIELD The present invention relates to a flavored tea having excellent taste and a preparation method thereof,

More particularly, the present invention relates to tea leaves, tea or a mixture thereof, which is prepared by mixing a granular flavor with a granular flavor and then mixing the granules with a sugar, And a method for producing the same. In addition, the clearance difference according to the present invention is superior to the stability of the product by using the granular flavor instead of the conventional liquid upward coating.

Green tea was produced by inactivating the action of oxidizing enzymes present in shoots or leaves of camellia sinensis of Camellia sinensis as pyrexia, In addition, as the pharmacological mechanism of the various components in green tea has become more and more known recently, its value is being recognized again. It is known that it contains a large amount of active ingredients such as catechins, amino acids, vitamin C, beta-carotene and dietary fiber and is excellent in fatigue recovery, skin beauty, diabetes, constipation improvement, hangover and nicotine detoxification. Especially, the antioxidative action, antioxidative action, anticancer action, blood cholesterol lowering action, heavy metal detoxifying action, tooth decay prevention and bad breath removal action by the catechins most contained in green tea are attracting much attention.

Black tea is a tea made by fermenting and drying tea leaves and evergreen tea leaves. It is completely oxidized and fermented with tannins, pectin, chlorophyll (chlorophyll), etc., Fermented tea made. Green tea, on the other hand, is a non-fermented tea that stops the action of oxidizing enzymes by directly heating the leaves.

The green tea or black tea has a low taste due to its unique bitter taste and bitter taste. Therefore, various kinds of tea leaves have been developed to supplement the taste.

Flavored tea is a tea having improved flavor by adding a fragrant ingredient to the green tea or black tea, and is produced by mixing fruits or flowers. A typical tea-making tea is the Earl Gray, a tea made by adding bergamot to black tea. A representative tea using natural scent technique is prepared by mixing jasmine flower with green tea with jasmine tea and then repeating the process of selecting jasmine 7 to 9 times so that the aroma of jasmine is adsorbed on green tea.

A conventional method of making a tea tea is a method of spraying an upward liquid and adsorbing it on a green tea, and a method of making a tea tea by storing the green tea with a flower or a herb in a sealed space maintained at a proper temperature and humidity. Although the method of producing an oriental tea using an upward liquid can express a strong flavor quickly, the shelf life is shortened because of unstable quality stability of the tea. In addition, the method of manufacturing a liquefied tea using a flower or a herb takes a long time in the manufacturing process and the quality is not uniform, resulting in problems in production of the product.

In recent years, it has been possible to produce a tea with a strong flavor in a short time by making a liquor tea using a synthetic flavoring agent for mass production of liquor tea. However, a tea having a strong flavor and aroma can be produced in the production of an oriental tea using a synthetic flavoring agent, but the stability of the product is deteriorated.

The inventors of the present invention have conducted research to solve the above-mentioned problems and have made intensive studies to produce tea leaves with excellent palatability. As a result, the present inventors have found that when a granular flavor is mixed with green tea, black tea or a mixture thereof, The present invention has been accomplished based on the discovery that it is possible to provide an oriental tea with improved palatability and stability by masking bitter and bitter taste.

Accordingly, an object of the present invention is to provide an orienting tea having excellent palatability and stability and a method for producing the same.

In order to achieve the above object, the present invention provides an oriental tea mixed with a granular flavor and a sugar granule in dried green tea, black tea or a mixture thereof.

Also, the present invention provides a method for producing a green tea, a tea or a mixture thereof, comprising the steps of: a) And b) mixing the sugar granules with the fragrant green tea, black tea or a mixture thereof.

The edible tea prepared according to the present invention is excellent in palatability because it effectively adsorbs fragrant fragrance by effectively mixing granular and granular granules with dried green tea, black tea or a mixture thereof, effectively masking the bitter and bitter taste of green tea or black tea. In addition, since the quality stability of tea is improved more than the incense coating method using the conventional liquid uptake, the product is stable even in long-term storage, and the product has a long shelf life and a simple manufacturing process, which is very economical.

1 is a view showing a process for producing a granular flavor according to the present invention.
Figure 2 is a graph comparing the persistence of the granule flavor and the liquid upward coating according to the present invention.

The present invention provides an oriental tea blended with granular and sugar granules in dried green tea, black tea or a mixture thereof.

The present invention also relates to a process for preparing a green tea, a tea or a mixture thereof, comprising the steps of: a) And b) mixing the sugar granules with the fragrant green tea, black tea or a mixture thereof.

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

The granular flavor included as an active ingredient in the present invention is more effective than the conventional method of spraying the liquid upward by imparting a fragrant aroma to green tea, black tea or a mixture thereof to improve palatability and to provide a long- Quality can be maintained.

The granular flavor of the present invention is prepared by mixing and emulsifying a granular excipient such as dextrin, anhydrous crystalline glucose and sorbitol in the liquid upward direction, spray-drying the powder, preparing granular powder using a rotor-type fluidized bed granulator do. At this time, it is preferable that the liquid upward direction is contained in an amount of 5.0 to 15.0% by weight based on the total weight of the powders to be produced. If the content is less than 5.0% by weight, the strength of the fragrance is too weak, and the degree of preference improvement is insignificant. If the content is more than 15.0% by weight, the time required for the drying process becomes longer and the fragrance strength is lowered.

Specific examples of the liquid uptake which can be used in the present invention include Jeju radish flavor, red papaya flavor, mocha flavor, tropical fruit flavor, cherry flavor and chocolat flavor.

In granulating the powdery fragrance prepared above, the process conditions of the rotor-type fluidized bed granulator are set at an inlet air temperature of 40 to 60 ° C, a production temperature of 30 to 40 ° C and 30 to 90 rpm, 30 to 100 ml of water are added, Zero xanthan gum or gum arabic is used in an amount of 0.1 to 1% by weight based on the total weight of the granular flavor to be produced.

The granular flavor of the present invention preferably has a particle size of 12 to 60 mesh. When the particle size is less than 12 mesh, the weight variation becomes heavy during the production of the tea bag. If the particle size is more than 60 mesh, it is difficult to uniformly pack the contents because layer separation occurs when mixed with other raw materials. The granule fragrance should be maintained at a proper hardness so that the granules are not broken at the time of mixing, so that the efficiency of mixing can be increased, and a method of producing the granule fragrance of the present invention is as shown in Fig.

The granular flavor of the present invention is preferably contained in an amount of 1.0 to 5.0% by weight, more preferably 2.0 to 4.0% by weight based on the weight of the carnauba wax. If the content is less than 1.0% by weight, the effect of improving the flavor is hardly observed. If the content is more than 5.0% by weight, flavor and flavor become incompatible due to an excessively strong flavor, and the taste is less desirable.

In addition, the sugar granules contained as an active ingredient in the tea leaves of the present invention may impart a sweet taste to the green tea or black tea, thereby improving the palatability of the tea.

The sugar granule of the present invention can be produced by a method known in the art, and the method is not particularly limited. In general, 0 to 20% by weight of glucose, 0 to 20% by weight of fructose and 60 to 100% by weight of fine grains are mixed and mixed for 10 minutes at 20 to 40 rpm using a sugar machine. And then adding water in an amount of 1 to 10% by weight based on the total weight of the saccharide mixture, followed by granulation using an injection granulator.

The saccharide which can be used in the production of the sugar granule according to the present invention is not particularly limited and specific examples include maltodextrin, cyclodextrin, sugar, isomerized sugar, glucose, crystalline fructose, fine sugar, fructose, lactose, .

The sugar granules of the present invention preferably have a pore size of 12 to 18 mesh. If the particle size exceeds 18 mesh, layer separation occurs during mixing of raw materials and uniform packing can not be achieved. If the particle size is less than 12 meshes, a large weight deviation occurs in packaging the product.

It is preferable that the sugar granule of the present invention is contained in an amount of 5.0 to 39.0% by weight based on the total weight of the oriental tea. If the content is less than 5.0% by weight, the masking effect of the pungent taste is deteriorated. If the content exceeds 39.0% by weight, the pungent taste is deteriorated due to the too strong sweet taste.

The dried green tea or tea used in the present invention can be prepared by a method known in the art, and the method is not particularly limited.

Hereinafter, the present invention will be described in more detail with reference to examples and test examples, but the present invention is not limited to these examples.

[ Manufacturing example  One] Green tea leaves  And Tea leaf  Produce

Dried green tea leaves and black tea leaves were pulverized using an air flow mill, and green tea leaves and black tea leaves having a particle size of 12 to 60 mesh were selected using a vibration mesh.

[ Manufacturing example  2-1] Jeju chrysanthemum granules  Produce

A synthetic flavoring agent mimicking Jeju chrysanthemum flavor was purchased from Hasegawa, Japan and mixed with dextrin at 10% by weight based on the total weight of the granules and emulsified, followed by spray drying to prepare a powdery flavor. Subsequently, 70 ml of water and 0.2% by weight of xanthan gum were added to the powdery flavor thus prepared, and the process conditions of the rotor-type fluidized bed granulator were set at an inlet air temperature of 45 ° C and a production temperature of 30 ° C and 60 rpm, .

[ Manufacturing example  2-2] Red papaya incense granules  Produce

The red papaya juice extract was purchased from BKbio and mixed with dextrin at 10% by weight based on the total weight of the granules and emulsified, followed by spray drying to prepare a powdery flavor. Next, 80 ml of water and 0.1% by weight of xanthan gum were added to the powdery flavor thus prepared, and the process conditions of the rotor-type fluidized bed granulator were set at an inlet air temperature of 40 캜, a production temperature of 35 캜 and 80 rpm, .

[ Manufacturing example  2-3] Mocha  Produce

Coffee extract and cocoa extract were purchased from Seoul perfume and mixed with dextrin in an amount of 5% by weight based on the total weight of the granules and emulsified, followed by spray drying to prepare a powdery flavor. Subsequently, 90 ml of water and 0.5% by weight of xanthan gum were added to the prepared powdery flavor, and the process conditions of the rotor-type fluidized bed granulator were set at an inlet air temperature of 55 캜, a production temperature of 40 캜 and 80 rpm, Respectively.

[ Manufacturing example  3] Granular  Produce

5% by weight of glucose, 10% by weight of crystal fructose and 85% by weight of fine particles were mixed, and the mixture was stirred at 40 rpm for 10 minutes using a sugar machine. Next, water was added at 8 wt% based on the total weight of the sugar mixture, and sugar granules (12 to 18 mesh) were prepared using an injection granulator.

[ Example  1 to 10 and Comparative Example  1-3] Jeju spice

In order to compare the palatability of tea of the present invention with those of the tea of the present invention and the palatability of the tea of the present invention, The same composition of tea was prepared. The dried green tea was mixed with the Jeju Oryogae granulated granules prepared in Preparation Example 2-1, and the fragrance was added thereto. Then, the sugar granules (Preparation Example 3) were added and thoroughly mixed with a V-mixer to obtain a granular granule ~ 10 Jeju chrysanthemum varieties were prepared. Comparative Examples 1 and 2 were prepared by mixing sugar granules or Jeju beryllium granules with green tea leaves and Comparative Example 3 containing only green tea leaves. The prepared tea was added to 100 ml of hot water at 95 ° C (± 1 ° C) for 1 minute each, and the test was carried out for 2 minutes to give a sensory test to a 10-person panel by a 9-point scale method. The results are shown in Table 1 It is close to the point, and if it is excellent, it is close to 9 point).

division Green tea leaves
(Unit: wt%) Sugar granule
(Unit: wt%) Jeju chrysanthemum granules
(Unit: wt%) Sensory evaluation Example 1 60 39 One 6 Example 2 63 36 One 6 Example 3 66 30 4 6 Example 4 69 26 5 6 Example 5 72 25 3 7 Example 6 75 20 5 7 Example 7 78 20 2 6 Example 8 81 15 4 8 Example 9 84 14 2 6 Example 10 90 5 5 6 Comparative Example 1 96 - 4 5 Comparative Example 2 80 20 - 5 Comparative Example 3 100 - - 4

As shown in Table 1, Example 8 had the highest sensory evaluation score. The flavor and aroma of florets should be mixed with 70 ~ 85% by weight of green tea and 3-4% by weight of granular flavor. When the sugar granules were contained in an amount of 10 to 20% by weight so as to effectively mask the bitter taste of green tea, the palatability was high.

As can be seen from the above Table 1, Comparative Examples 1 and 2 containing sugar granules or Jeju odoriferous granules showed better palatability than Comparative Example 3 containing only green tea. However, The satisfactory feeling was lower than in Examples 1 to 10. Therefore, it was confirmed that the palatability of Jeju radish seedlings containing the sugar granules of the present invention and the granular seeds of Jeju-si flower was excellent.

[ Example  11 to 20 and Comparative Example  4 ~ 6] Red papaya

In order to compare the palatability with the carbohydrate granules of the present invention and the palatability of the carrageenans of the present invention, the composition ratio of the red papaya to the green papaya tea was evaluated. A difference in composition as shown in Table 2 was prepared. The dried green tea and the red papaya scent granules prepared in Preparation Example 2-2 were mixed and added with the fragrance, and the sugar granules (Preparation Example 3) were added and thoroughly mixed with a V-mixer to obtain red papaya extracts of Examples 11 to 20 . In Comparative Examples 4 to 5, green tea leaves and black tea leaves were mixed with sugar granules or red papaya flavor granules, and Comparative Example 6 contained only green tea leaves and black tea leaves. The prepared tea was put into 100 ml of warm water at 95 ° C (± 1 ° C) for 1 g each, and the sensory test was performed on a 10-person panel by 9-point scale method for 2 minutes. The results are shown in Table 2 It is close to the point, and if it is excellent, it is close to 9 point).

division Green tea leaves
(Unit: wt%) Tea leaf
(Unit: wt%) Sugar granule
(Unit: wt%) Red papaya incense granules
(Unit: wt%) Sensory evaluation Example 11 40 30 29 One 5 Example 12 44 25 26 5 5 Example 13 58 10 29 3 5 Example 14 48 30 20 2 6 Example 15 52 25 20 3 7 Example 16 61 15 20 4 8 Example 17 66 25 5 4 7 Example 18 74 13 10 3 8 Example 19 70 20 5 5 6 Example 20 80 10 5 5 6 Comparative Example 4 70 27 - 3 4 Comparative Example 5 70 20 10 - 4 Comparative Example 6 60 40 - - 3

As shown in Table 2 above, Examples 16 and 18 received the highest sensory evaluation scores. The red papaya flavor has a sweet incense pattern, so that the blend of 60 to 80% by weight of green tea and 10 to 20% by weight of black tea has a good harmony. When 10 to 15% by weight of sugar granules and 3 to 4% by weight of granular flavor were contained, it was possible to effectively mask bitter taste and bitter taste, and showed the highest harmony of fragrance.

As can be seen from Table 2, Comparative Examples 4 to 5 containing sugar granules or red papaya granules showed better palatability than Comparative Example 6 containing only green tea leaves and black tea leaves, but the sugar granules and red papaya The satisfaction level was lower than that of Examples 11 to 20 containing granules. Therefore, it was confirmed that the palatability of red papaya, which contains both the sugar granules of the present invention and red papaya-flavored granules, is excellent.

[ Example  21 to 30 and Comparative Example  7 ~ 9] Mocha

In order to compare the palatability with the carrageenan of the present invention and the carrageenan free of the granule flavor according to the present invention, in order to compare the palatability of the carrageenan which contains the dried green tea leaves, tea leaves, sugar granules and mica tea granules, Were prepared. The dried green tea was mixed with the fragrance of the sugarcane granules prepared in Preparation Example 2-3, and the sugar granules (Preparation Example 3) were added to the mixture, followed by thorough mixing with a V-mixer to obtain a Mocca dispersion of Examples 21 to 30 . In Comparative Examples 7 to 8, green tea leaves and black tea leaves were mixed with sugar granules or mica tea granules, and Comparative Example 9 contained only green tea leaves and black tea leaves. The prepared tea was added to 100 ml of hot water at 95 ° C (± 1 ° C) for 1 minute, and the sensory test was carried out for 10 minutes on a 9-point scale. The results are shown in Table 3 below It is close to the point, and if it is excellent, it is close to 9 point).

division Green tea leaves
(Unit: wt%) Tea leaf
(Unit: wt%) Sugar granule
(Unit: wt%) Mocha incense granules
(Unit: wt%) Sensory evaluation Example 21 5 70 5 One 5 Example 22 8 67 22 3 5 Example 23 12 64 20 4 8 Example 24 20 62 15 3 6 Example 25 20 60 19 One 7 Example 26 5 70 20 5 7 Example 27 22 55 19 4 8 Example 28 5 64 29 2 7 Example 29 20 60 15 5 6 Example 30 26 40 29 5 6 Comparative Example 7 10 85 - 5 4 Comparative Example 8 20 60 20 - 4 Comparative Example 9 20 80 - - 3

As shown in Table 3 above, Examples 23 and 27 received the highest sensory scores. Mocha fragrance has a coffee aroma and a pattern of cocoa flavor, so that the harmony of 12-22 wt% of green tea and 55-64 wt% of black tea is well matched. And 15 to 20% by weight of the sugar granules and 4% by weight of the granular flavor, it was possible to effectively mask the bitter taste and the bitter taste. Mocha flavor is more suitable for tea taste and pattern than green tea. It has strong taste and flavor when tea contains more sugar granules than other contents including fragrance. The granular flavor was about 4% by weight and the harmony of the flavor was the highest.

In addition, as can be seen from Table 3, Comparative Examples 7 to 8 containing sugar granules or mica granules showed better palatability than Comparative Example 9 containing only green tea leaves and black tea leaves, but the sugar granules and the mica granules The satisfactory feeling was lower than that of Examples 21 to 30 containing. Thus, it was confirmed that the palatability of the sugar beverage containing the sugar granules and the mica granules of the present invention together was excellent.

[ Test Example  1] Stability test of incense

Using the granular flavor according to the present invention as Example 5, the conventional liquid upward coating composition was added to 96 wt% of green tea for 1 minute so that 4 wt% of the liquid was sprayed while spraying liquid and sprayed uniformly After mixing, they were kept in a sealed aluminum pack for 2 hours for fragrance stability.

The coated green tea was put into open PE (polyethylene), sealed PE and sealed aluminum package, respectively, and the humidity was 40 ~ 60%, the temperature was 15 ~ 25 ℃ and the humidity was 80% And stored at an accelerated condition of 45 ° C for 12 weeks. 1 g of each tea was added to 100 ml of hot water at 95 ° C (± 1 ° C) for 2 minutes at 2 weeks, 4 weeks, 6 weeks, 8 weeks, 10 weeks and 12 weeks. The results are shown in Tables 4 to 5 (if it is not good, it is close to 1 point, and if it is excellent, it is close to 9 point).

Room temperature condition (humidity 40 ~ 60% and 15 ~ 25 ℃) division Granule incense Liquid up 2 weeks 4 weeks 6 weeks 8 weeks 10 weeks 12 weeks 2 weeks 4 weeks 6 weeks 8 weeks 10 weeks 12 weeks Open PE 8 8 7 6 5 5 8 7 5 3 2 0 Sealed PE 9 9 9 8 8 8 9 8 7 7 6 5 Closed aluminum 9 9 9 9 8 8 9 9 9 8 8 7

Acceleration conditions (humidity 80% and 45 ℃) division Granule incense Liquid up 2 weeks 4 weeks 6 weeks 8 weeks 10 weeks 12 weeks 2 weeks 4 weeks 6 weeks 8 weeks 10 weeks 12 weeks Open PE 6 5 3 2 0 0 6 4 2 0 0 0 Sealed PE 8 6 6 5 4 3 7 6 3 2 One 0 Closed aluminum 9 9 9 8 8 7 9 8 7 7 6 6

As can be seen from Tables 4 to 5, the stability test of the product using the conventional liquid uptake and the granular flavor resulted in a difference in stability depending on the packaging form. In the case of open type PE, heat and moisture were directly transferred to the product, and the incense was severely changed. Also, in the case of the closed type PE, the temperature and temperature were easily transmitted. The change of taste and flavor of the product was the lowest in the case of the lined tea using the closed aluminum. Therefore, it can be confirmed that the sealed aluminum exhibits the most excellent preservability and is most preferable for the packaging of the oriental tea.

In addition, products with the granular flavor of the present invention exhibited higher packaging stability under conditions of the same packaging type between the two products. In case of 6 or more of sensory evaluation out of 9 points, it was stable for 2 weeks in both upward and downward directions for accelerated conditions. However, in case of closed PE, The tea leaves were stable for 6 weeks and the stability period of the tea leaves using the granular flavor was longer. In sealed aluminum, sensory evaluation score of 6 points or more was obtained for both the liquid uptake and granular flavor for 12 weeks, but the satisfaction of the lure flavor using granular flavor was higher overall. Therefore, it was confirmed that the tea leaves containing the granular flavor had better product stability than the tea using the conventional liquid upflow coating and extended the shelf life of the product.

[ Test Example  2] Persistence testing of incense

1 g of each of the granule flavor and the liquid upward coating used in Test Example 1 was added to 100 ml of hot water at 95 ° C (± 1 ° C) for 2 minutes. Then, the flavor developed was collected and analyzed by gas chromatography The absolute amount of fragrance was calculated. The results are shown in Fig.

As a result of measuring the strength change of the fragrance according to the change of time, the strength of the fragrance of the present invention was about twice that of the liquid upward coating after 30 minutes, Respectively. Therefore, the flavor difference using the granular flavor according to the present invention was more stable than that of the conventional liquid upward coating, and the product quality could be maintained for a long time.

Claims (9)

As a tea made by mixing red papaya incense granules and sugar granules in dried green tea, black tea or a mixture thereof,
The red papaya flavor granule is prepared by mixing at least one selected from the group consisting of red papaya juice extract, liquid anhydrous crystalline glucose, dextrin and sorbitol,
The content of the red papaya-flavored granule is 3 to 4% by weight based on the total weight of the carrageenan,
Characterized in that the content of the sugar granules is 10 to 20% by weight relative to the total weight of the carrageenan. The method according to claim 1, wherein when a mixture of dried green tea and black tea is used, the mixture is composed of 60 to 74% by weight of green tea and 10 to 20% by weight of black tea, car. 2. The modified tea according to claim 1, characterized in that the liquid uptake is contained in an amount of 5 to 15% by weight based on the total weight of the powder. 2. The modified tea according to claim 1, wherein the red papaya flavored granule has a particle size of 12 to 60 mesh. delete The granule according to claim 1, wherein the sugar granule is granulated with at least one selected from the group consisting of maltodextrin, cyclodextrin, sugar, isomerized sugar, glucose, crystalline fructose, fine sugar, fructose, lactose, xylose and maltose Featured, a retro-car. The car as claimed in claim 1, wherein the sugar granules have a particle size of 12 to 18 mesh. delete a) mixing red papaya scented granules with dried green tea, black tea or a mixture thereof to add fragrance; And
and b) mixing the flavor-added green tea, black tea or a mixture thereof with the sugar granules.

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