KR100235768B1 - Quality- improving concentrate of green tea extract and its preparation - Google Patents

Quality- improving concentrate of green tea extract and its preparation Download PDF

Info

Publication number
KR100235768B1
KR100235768B1 KR1019970060950A KR19970060950A KR100235768B1 KR 100235768 B1 KR100235768 B1 KR 100235768B1 KR 1019970060950 A KR1019970060950 A KR 1019970060950A KR 19970060950 A KR19970060950 A KR 19970060950A KR 100235768 B1 KR100235768 B1 KR 100235768B1
Authority
KR
South Korea
Prior art keywords
green tea
concentrate
leaching
minutes
alcohol
Prior art date
Application number
KR1019970060950A
Other languages
Korean (ko)
Other versions
KR980000189A (en
Inventor
김상희
장대자
임화춘
한대석
이란숙
Original Assignee
임화춘
보성녹차영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 임화춘, 보성녹차영농조합법인 filed Critical 임화춘
Priority to KR1019970060950A priority Critical patent/KR100235768B1/en
Publication of KR980000189A publication Critical patent/KR980000189A/en
Application granted granted Critical
Publication of KR100235768B1 publication Critical patent/KR100235768B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/22—Drying or concentrating tea extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18—Extraction of water soluble tea constituents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Tea And Coffee (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Abstract

본 발명은 녹차잎으로부터 녹차 고유의 색, 향미, 풍미 등의 손상없이 추출하고 농축하여 녹차 침출 농축물을 제조하는 방법에 관한 것으로 녹차의 침출 농출물의 제조공정에 있어서, 침출공정 전에 원료 녹차잎에 60-70% 알코올을 골고루 적실정도로 가햐여 20-30%에서 20-100분간 접촉시켜 전처리 함으로써 미생물에 의한 초기오염을 방지하고 녹차 고유의 색, 향, 풍미의 손실을 적게 하는 것이다.The present invention relates to a method for producing a green tea leach concentrate by extracting and concentrating without damaging the intrinsic color, flavor, flavor, etc. of green tea from green tea leaves. It is evenly soaked with 60-70% alcohol, and it is pretreated by 20-30% for 20-100 minutes to prevent initial contamination by microorganisms and to reduce the loss of color, aroma and flavor.

[색인어][Index]

알코올, 녹차, 침출농축물, 에리소르빈산, 싸이클로덱스트린, 초기오염, 전처리Alcohol, green tea, leach concentrate, erythorbic acid, cyclodextrin, early pollution, pretreatment

Description

녹차 침출 농축물의 제조방법Method for preparing green tea leaching concentrate

본 발명은 녹차잎으로부터 보다 간편하게 음용할 수 있는 녹차 침출 농축물을 제조하는 방법에 관한 것이다. 더욱 상세하게는, 본 발명은 녹차 고유의 색, 향미, 풍미 등의 손상없이 추출하고 농축하여 보다 간편하게 음용할 수 있는 녹차 침출 농축물을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a green tea leaching concentrate that can be more easily drink from green tea leaves. More specifically, the present invention relates to a method for producing a green tea leach concentrate which can be more easily drinkable by extracting and concentrating without damaging the intrinsic color, flavor, flavor and the like of green tea.

녹차는 오랜 역사를 거치면서 전세계에서 경험적으로 알려진 여러 가지 질병치료 효과 때문에 귀한 약으로 사용되었고, 점차 재배 및 가공기술이 발전됨에 따라 건강 보건성 기호 음료로 정착되고 있다. 최근에는 차의 여러 가지 기능성 효과 즉, 동맥경화 및 고혈압 예방, 충치예방, 노화억제, 발암 억제 효과, 당뇨병 억제 효과, 항산화 효과등이 과학적으로 규명되고 현대인들의 건강지향적인 욕구와 부합됨에 따라 그 소비량이 증가되고 있다. 또한, 단순히 마시는 기호음료 이외에도 차를 이용한 생활용품이나 요리, 의약품, 식품 등의 새로운 기능성 소재로서 그 이용영역이 확대되고 있다.Green tea has long been used as a valuable medicine due to the various disease treatment effects that have been empirically known throughout the world, and it is gradually becoming a health drink of health as the cultivation and processing technologies are developed. Recently, various functional effects of tea, such as arteriosclerosis and hypertension prevention, caries prevention, anti-aging, carcinogenic effect, diabetes inhibitory effect and antioxidant effect, have been scientifically identified and consumed according to the health-oriented needs of modern people. This is increasing. In addition to simply drinking beverages, the use of tea is expanding as a new functional material such as household goods, dishes, medicines, and foods using tea.

이러한 녹차의 소비증가 추세에 따라 녹차를 우려내야 하는 번거로움없이 기호도에 맞게 농도를 조절하여 보다 간편하게 음용할 수 있고, 다른 소재로서 용이하게 이용될 수 있는 녹차 침출 농축물의 개발이 시급한 실정이다. 그리고, 이러한 녹차 농축액의 경우 녹차 고유의 향, 맛, 색의 보유 정도와 기능성 성분의 잔존, 저장 유통중 침전물 형성과 미생물의 오염등에 대한 종합적인 고찰이 필요하다.In accordance with the trend of increasing consumption of green tea, it is urgent to develop green tea leach concentrates that can be more easily drunk by adjusting the concentration according to the preference without having to worry about the green tea, and easily used as other materials. In addition, such a green tea concentrate needs a comprehensive consideration of the retention of intrinsic aroma, taste, color and remaining of functional ingredients, formation of precipitates and contamination of microorganisms during storage and distribution.

종래에도 녹차의 농축과 관련된 여러 가지 방법들이 제안되었다. 예를 들면, 분배 및 다단계 추출에 의해 플라보노이드만을 추출하여 농축하는 방법(대한민국 특허공고 94-4838호), 클로로포름으로 카페인을 제거한 다음 여과 잔사에 여러용매를 가하여 추출한 후 감압농축하는 방법(대한민국 특허공고 96-10608호), 열수 추출후 한외여과와 역삼투막을 이용하여 농축하는 방법(일본 특개평 5-236877), 열수 추출후 동결농축하는 방법(일본 특개평 5-328901)등이 있다. 그러나, 이와 같은 종래의 방법들은 하기와 같은 문제점이 있다.In the past, various methods related to the concentration of green tea have been proposed. For example, a method of extracting and concentrating only flavonoids by distribution and multi-step extraction (Korean Patent Publication No. 94-4838), removing caffeine with chloroform, and then extracting it by adding several solvents to the filter residue and then concentrating under reduced pressure (Korea Patent Publication) 96-10608), a method of concentrating using ultrafiltration and reverse osmosis membrane after hot water extraction (Japanese Patent Laid-Open Publication No. Hei 5-236877), and a method of freezing and concentrating after hot water extraction (Japanese Laid-Open Publication No. 5-328901). However, these conventional methods have the following problems.

상기 분배 및 다단계 추출에 의한 녹차의 농축방법은 수성 추출액에 의한 추출, 초산에틸에 의한 분배 추출 및 클로로포름에 의한 용출등의 공정을 순차적으로 거치게 되어 있어서, 그 추출공정이 복잡하고 비용이 많이 들어 농축액을 얻는데는 적당하지 않다. 상기 클로로포름으로 카페인을 제거한 다음 여과 잔사에서 유효물질을 추출한 후 감압농축하는 방법은 클로로포름 추출후 여과잔사를 수거하여 건조시켜야 하는 번거로움과 이 농축액을 직접 음용하거나 식품첨가물로 사용하기 위해서는 추출에 사용된 용매의 제거, 그리고 감압농축으로 인해 녹차 고유의 향, 맛, 색이 파괴되는 등 품질열화의 문제점이 있다. 상기 열수 추출후 한외여과와 역삼투막을 이용하여 농축하는 방법은 녹차 고유의 색, 맛, 향을 보유하기에는 우수한 방법이나, 한외여과와 역삼투막을 이용함으로 인한 비용상승의 문제와 저장 유통중 침전물의 형성, 최종 농축액에서의 초기 미생물로 인한 오염 문제등 녹차의 최종 농축제품의 고품질화를 위한 종합적인 방법은 되지 못 한다. 상기 열수 추출후 동결농축하는 방법은 향미 개선 및 저온 안정성이 우수하여 혼탁, 침전등의 문제점은 개선되나, 비용이 많이 들기 때문에 기호식품으로 사용할 수 있는 농축액을 얻는데는 적당하지 않다.The method of concentrating the green tea by the partitioning and multistage extraction is carried out sequentially, such as extraction with an aqueous extract, partition extraction with ethyl acetate, and elution with chloroform, and the extraction process is complicated and expensive. Not suitable for getting Removing caffeine with the chloroform and then extracting the active substance from the filtration residue, and then decompressing the concentrated method is the hassle of collecting and drying the filtration residue after extraction of chloroform and drinking this concentrate directly or used as an extract to use as a food additive. There is a problem of quality deterioration, such as the removal of the solvent, and concentrated under reduced pressure, which destroys the aroma, taste, and color of green tea. The method of concentrating using ultrafiltration and reverse osmosis membrane after extracting the hot water is an excellent method for retaining the color, taste, and aroma of the green tea, but the problem of cost increase due to the use of ultrafiltration and reverse osmosis membrane and formation of precipitate during storage circulation, It is not a comprehensive method for the high quality of green tea final concentrated products such as contamination by the initial microorganisms in the final concentrate. The method of freezing and concentrating after extracting the hot water is excellent in flavor improvement and low temperature stability, so problems such as turbidity and precipitation are improved, but it is not suitable for obtaining a concentrate that can be used as a favorite food because of high cost.

따라서, 본 발명은 상기와 같은 사실에 의거하여 안출한 것으로 본 발명의 목적은 침출공정 전에 원료 녹차잎을 60-70%의 알코올로 골고루 적셔 전처리 함으로써 녹차 고유의 색, 향, 풍미등이 보존되고, 지용성 비타민을 포함한 녹차중의 유효성분의 침출이 용이하며, 제조된 농축액의 미생물 수를 품질열화 없이 최소화하여 고품질의 상품성을 유지할 수 있는 녹차 침출 농축물을 제조하는 것이다.Therefore, the present invention is based on the above fact that the object of the present invention by pre-treating the raw green tea leaves with 60-70% alcohol evenly before leaching process to preserve the color, aroma, flavor, etc. , It is easy to leach the active ingredient in green tea including fat-soluble vitamins, to minimize the number of microorganisms of the prepared concentrate without deterioration of quality to produce a green tea leaching concentrate that can maintain a high quality commercial.

본 발명은 녹차잎을 전처리하는 공정, 침출하는 공정, 침출액을 여과하는 공정, 침출액을 농축하는 공정, 녹차 농축액을 저장하는 공정으로 구성된다.The present invention comprises a step of pre-treating the green tea leaves, the step of leaching, the step of filtering the leaching solution, the step of concentrating the leaching solution, the step of storing the green tea concentrate.

제1공정 : 녹차잎의 전처리First step: pretreatment of green tea leaves

저장된 잎녹차에 알코올 60-70%의 알코올을 골고루 적실 정도로 가하여 20-30℃에서 20-100분간 접촉시켜 전처리함으로써 건조 잎녹차에서 유래하는 미생물 수를 최소화하며, 풀냄새를 상쇄하고, 지용성 비타민인 A, D, E등이 용출되도록 한다.Add 60-70% alcohol to wet leaf tea evenly and contact it for 20-100 minutes at 20-30 ℃ to minimize the number of microorganisms derived from dry leaf tea, offset the odor of grass, Allow A, D, and E to elute.

제2공정 : 녹차의 침출Step 2: leaching green tea

탈이온수를 100℃이상으로 끓인 다음 적당 온도로 식힌 후 1중량%의 에리소르빈산(erythorbic acid)와 6.5중량%의 싸이클로덱스트린(cyclodextrin)을 첨가한 40-65℃의 물에 알코올로 전처리된 녹차를 30-60분간 침출한다.Boil the deionized water to 100 ℃ or higher, cool down to a suitable temperature, and add green tea pretreated with alcohol to water at 40-65 ℃ with 1% by weight of erythorbic acid and 6.5% by weight of cyclodextrin. Leave for 30-60 minutes.

제3공정 : 침출액의 여과Third Step: Filtration of Leachate

침출액을 평균 입자경이 0.1-1.0㎛ filter로 여과하여 침출액으로 한다. 이때, 침출액의 가용성 고형분은 1.0-5.0° brix 정도 된다.The leaching liquor is filtered with an average particle diameter of 0.1-1.0 μm to obtain a leaching liquor. At this time, the soluble solid content of the leachate is about 1.0-5.0 ° brix.

제4공정 : 침출액의 농축4th step: concentration of leachate

침출액을 역삼투에 의해 농축한다. 이때 15-16°brix정도로 농축되었을 때 95% 주정을 가해 알코올 농도를 40-70%로 조정하여 10-60분 정도 유지하고 멸균수를 첨가하면서 계속 농축하여 20-25°brix까지 농축한다.The leachate is concentrated by reverse osmosis. At this time, when concentrated to 15-16 ° brix, 95% alcohol is added to adjust the alcohol concentration to 40-70%, maintained for 10-60 minutes, and concentrated to 20-25 ° brix by adding sterilized water.

제5공정 : 녹차 농축액의 저장Step 5: Storage of Green Tea Concentrate

농축물에 탄네이스(tannase)를 0.005-0.05%로 처리하여 가스치환 용기에 저장함으로써 저장 유통중 침전물의 형성을 최소화 한다.By treating the concentrate with 0.005-0.05% of tannase and storing it in a gas-replacement vessel, the formation of deposits during storage circulation is minimized.

이하, 본 발명의 구체적인 구성과 작용을 하기의 실시예에 의거하여 상세히 기재하지만, 본 발명이 하기 실시예에만 국한되지는 않는다.Hereinafter, the specific configuration and operation of the present invention will be described in detail based on the following examples, but the present invention is not limited to the following examples.

[대조구][Control]

탈이온화수를 100℃로 끓여서 55℃로 식힌 물을 잎녹차의 16중량%의 물에 에리소르빈산(erythorbic acid) 1중량%와 싸이클로덱스트린(cyclodextrin) 6.5중량%를 첨가하여 녹인후 침출수로 사용한다. 침출수를 저장된 녹차잎에 가한 후 30분간 침출한다. 침출액을 평균입자경 0.5㎛로 여과하여 침출액으로 한다. 침출액을 역삼투(reverse osmosis)에 의해 가용성 고형분이 25°brix가 될 때까지 농축을 행한다. 농축물을 가스치환된 용기에 저장한다.Boil the deionized water to 100 ℃ and cool it to 55 ℃ and dissolve it by adding 1% by weight of erythorbic acid and 6.5% by weight of cyclodextrin to 16% by weight of leaf tea. . Leachate is added to the stored green tea leaves and then leached for 30 minutes. The leaching liquid is filtered to an average particle diameter of 0.5 mu m to obtain a leaching liquid. The leachate is concentrated by reverse osmosis until the soluble solids are 25 ° brix. The concentrate is stored in a gas substituted vessel.

[실시예 1]Example 1

저장된 잎녹차에 60% 알코올을 골고루 적실 정도로 가한 후 25℃에서 30분간 접촉 시간을 둔다. 탈이온화수를 100℃로 끓여서 55℃로 식힌 물을 잎녹차의 16중량%의 물에 에리소르빈산(erythorbic acid) 1중량%와 싸이클로덱스트린(cyclodextrin) 6.5중량%를 첨가하여 녹인후 침출수로 사용한다. 침출수를 전처리된 잎녹차에 가한 후 30분간 침출한다. 침출액을 평균입자경 0.5㎛로 여과하여 침출액으로 한다. 침출액을 역삼투(reverse osmosis)에 의해 가용성 고형분이 25°brix가 될 때까지 농축을 행한다. 농축물에 탄네이스(tannase)를 0.01%가 되도록 처리하여 가스치환된 용기에 저장한다.Add 60% alcohol evenly to the stored green tea and leave it in contact for 30 minutes at 25 ℃. Boil the deionized water to 100 ℃ and cool it to 55 ℃ and dissolve it by adding 1% by weight of erythorbic acid and 6.5% by weight of cyclodextrin to 16% by weight of leaf tea. . Leachate is added to pretreated green tea and leached for 30 minutes. The leaching liquid is filtered to an average particle diameter of 0.5 mu m to obtain a leaching liquid. The leachate is concentrated by reverse osmosis until the soluble solids are 25 ° brix. Concentrate the concentrate to 0.01% and store in a gas-substituted container.

[실시예 2]Example 2

저장된 잎녹차에 60% 알코올을 골고루 적실 정도로 가한후 25℃에서 30분간 접촉시간을 둔다. 탈이온화수를 100℃로 끓여서 55℃로 식힌 물을 잎녹차의 16중량%의 물에 에리소르빈산(erythorbic acid) 1중량%와 싸이클로덱스트린(cyclodextrin) 6.5중량%를 첨가하여 녹인 후 침출수로 사용한다. 침출수를 전처리된 잎녹차에 가한 후 30분간 침출한다. 침출액을 평균입자경 0.5㎛로 여과하여 여과 침출액으로 한다. 여과된 침출액을 역삼투(reverse osmosis)에 의해 가용성 고형분이 15°brix 정도로 농축되었을 때 95% 주정을 가해 알코올 농도를 60%로 조정하여 30분 유지한 후 멸균수를 첨가하면서 계속 농축하여 25°brix까지 농축한다. 농축물에 탄네이스(tannase)를 0.01%가 되도록 처리하여 가스치환된 용기에 저장한다.60% alcohol is added to the stored green tea evenly and then allowed to contact for 30 minutes at 25 ℃. Boil the deionized water to 100 ℃ and cool the water to 55 ℃ and dissolve it by adding 1% by weight of erythorbic acid and 6.5% by weight of cyclodextrin to 16% by weight of leaf tea. . Leachate is added to pretreated green tea and leached for 30 minutes. The leaching liquid is filtered to an average particle diameter of 0.5 mu m to obtain a filtering leaching liquid. When the leachate was filtered and the soluble solids were concentrated to 15 ° brix by reverse osmosis, 95% alcohol was added to adjust the alcohol concentration to 60%, and maintained for 30 minutes. Concentrate to brix. Concentrate the concentrate to 0.01% and store in a gas-substituted container.

[실시예 3]Example 3

저장된 잎녹차에 60% 알코올을 골고루 적실 정도로 가하여 25℃에서 60분간 접촉시간을 둔 후 이하 공정은 실시예 2와 같이하여 녹차 침출 농축물을 제조하였다.60% alcohol was added evenly to the stored leaf green tea, followed by contact time at 25 ° C. for 60 minutes to prepare a green tea leach concentrate as in Example 2 below.

[실시예 4]Example 4

저장된 잎녹차에 70% 알코올을 골고루 적실 정도로 가하여 25℃에서 30분간 접촉시간을 둔 후 이하 공정은 실시예 2와 같이하여 녹차 침출 농축물을 제조하였다.70% alcohol was added evenly to the stored leaf green tea, followed by a contact time at 25 ° C. for 30 minutes to prepare a green tea leach concentrate as in Example 2 below.

각각의 실시예에 대해서 관능검사와 총균수를 조사한 결과는 하기 표1 및 표2와 같다.The results of investigating the sensory test and the total number of bacteria for each Example are shown in Tables 1 and 2 below.

[표 1]TABLE 1

Figure kpo00001
Figure kpo00001

[표 2]TABLE 2

Figure kpo00002
Figure kpo00002

녹차 고유의 색, 향, 풍미등이 보존되고, 지용성 비타민등 녹차내 유효성분의 침출이 용이하며, 품질열화 없이 농축액내 미생물 수를 최소화하여, 최종 농축물에서 미생물에 의한 초기 오염을 방지할 수 있어, 고품질의 상품성을 유지할 수 있는 녹차 침출 농축물을 제공하는 효과가 있다.The color, aroma, and flavor of green tea are preserved, and the active ingredients in green tea, such as fat-soluble vitamins, are easily leached, minimizing the number of microorganisms in the concentrate without deterioration of quality, and preventing the initial contamination by microorganisms in the final concentrate. There is an effect of providing a green tea leaching concentrate that can maintain a high quality of commercial.

Claims (1)

녹차잎의 침출공정, 침축액의 여과공정, 침출액의 농축공정, 농축액의 저장공정으로 구성되는 통상적인 녹차의 침출 농축물의 제조공정에 있어서, 침출공정전에 원료 녹차잎에 60-70%의 알코올을 골고루 적실 정도로 가하여 20-30℃에서 20-100분간 접촉시켜 전처리 함으로써 미생물에 의한 초기 오염을 방지하고, 전처리된 원료 녹차잎을 1중량%의 에리소르빈산(erythorbic acid)과 6.5중량%의 싸이클로덱스트린(cyclodextrin)이 용해된 탈이온수로 40-65℃에서 상기 녹차잎을 30-60분간에 걸쳐 추출하고 여과 후 역삼투막을 이용하여 15-16°brix 정도로 농축되었을 때 95% 주정을 가해 알코올 농도를 40-70% 정도로 조정하여 10-60분간 유지하고 멸균수를 첨가하면서 계속 농축하여 20-25°brix까지 농축물을 제조한 다음 탄네이스(tannase)를 0.005-0.05%가 되도록 처리하여 가스치환 용기에 저장함으로써 녹차 고유의 색, 향, 풍미의 손실을 적게 함을 특징으로 하는 녹차 침출 농축물의 제조방법.In the manufacturing process of the conventional green tea leaching concentrate consisting of the leaching process of the green tea leaves, the filtering of the leaching liquor, the concentration of the leaching liquor, and the storing of the concentrated liquor, 60-70% alcohol is added to the raw green tea leaf before the leaching process. It is added evenly soaked and contacted at 20-30 ° C for 20-100 minutes to prevent initial contamination by microorganisms, and the pretreated raw green tea leaves are treated with 1% by weight of erythorbic acid and 6.5% by weight of cyclodextrin ( cyclodextrin) was dissolved in deionized water at 40-65 ° C. and the green tea leaves were extracted for 30-60 minutes, filtered, and concentrated to 15-16 ° brix using a reverse osmosis membrane. Adjust it to about 70%, keep it for 10-60 minutes, continue concentrating with the addition of sterilized water, prepare the concentrate to 20-25 ° brix, and then treat the tanaceous to 0.005-0.05% for gas replacement. Method for producing a green tea leaching concentrate, characterized by reducing the loss of color, aroma, and flavor inherent in green tea by storing in a group.
KR1019970060950A 1997-11-18 1997-11-18 Quality- improving concentrate of green tea extract and its preparation KR100235768B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019970060950A KR100235768B1 (en) 1997-11-18 1997-11-18 Quality- improving concentrate of green tea extract and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019970060950A KR100235768B1 (en) 1997-11-18 1997-11-18 Quality- improving concentrate of green tea extract and its preparation

Publications (2)

Publication Number Publication Date
KR980000189A KR980000189A (en) 1998-03-30
KR100235768B1 true KR100235768B1 (en) 1999-12-15

Family

ID=19525022

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970060950A KR100235768B1 (en) 1997-11-18 1997-11-18 Quality- improving concentrate of green tea extract and its preparation

Country Status (1)

Country Link
KR (1) KR100235768B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010112817A (en) * 2000-06-15 2001-12-22 황재관 Method for isolating physiologically active materials from green tea
KR100950780B1 (en) 2007-11-30 2010-04-02 한국식품연구원 A sampling method for extracting to tea leaf

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60137249A (en) * 1983-12-23 1985-07-20 Itouen:Kk Production of instant tea
JPS62186748A (en) * 1986-02-10 1987-08-15 Lion Corp Production of instant green tea

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60137249A (en) * 1983-12-23 1985-07-20 Itouen:Kk Production of instant tea
JPS62186748A (en) * 1986-02-10 1987-08-15 Lion Corp Production of instant green tea

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010112817A (en) * 2000-06-15 2001-12-22 황재관 Method for isolating physiologically active materials from green tea
KR100950780B1 (en) 2007-11-30 2010-04-02 한국식품연구원 A sampling method for extracting to tea leaf

Also Published As

Publication number Publication date
KR980000189A (en) 1998-03-30

Similar Documents

Publication Publication Date Title
JP5091670B2 (en) Process for producing cocoa polyphenol concentrate
JP5666305B2 (en) Method for producing tea products and products obtained thereby
EP1799239B1 (en) Process for making tea extracts
US20080095913A1 (en) Process for Making Tea Extracts
US20080057172A1 (en) Process for Making Tea Extracts
JP3626462B2 (en) Method for producing tea beverage
CN105685316B (en) Vine tea chrysanthemum composite beverage and preparation method thereof
CN109077149B (en) Pure instant tea and preparation method thereof
US9968109B2 (en) Green tea extract composition
CN101301016A (en) Camellia functional instant tea powder and preparation thereof
CN101366427A (en) Processing method for cold instant white tea powder
KR100235768B1 (en) Quality- improving concentrate of green tea extract and its preparation
KR20190057960A (en) Method for Manufacturing the Coffee Ground Extract
JP3884975B2 (en) Tea beverage raw material selection method and tea beverage production method
JP4587873B2 (en) Floc occurrence inhibitor for tea beverage
JP4662856B2 (en) Cold water soluble tea extract
CN102342341B (en) Standard quantitatively-blended instant oolong tea and preparation method thereof
US7022367B2 (en) Oolong tea beverage and process of producing the same
WO2022210666A1 (en) Method for producing fermented tea extraction liquid
KR940000527B1 (en) Process for preparing tea
JP6993418B2 (en) Decolorized tea extract and its manufacturing method
KR101134921B1 (en) New manufacturing process of green tea
CN101292691A (en) Method for preparing condensed juice of green tea
JP2003310161A (en) Method for producing strictinin-containing tea beverage and method for storing the same
SU1726484A1 (en) Method for preparation red food dye

Legal Events

Date Code Title Description
A201 Request for examination
G15R Request for early opening
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20120928

Year of fee payment: 14

FPAY Annual fee payment

Payment date: 20130927

Year of fee payment: 15

FPAY Annual fee payment

Payment date: 20141028

Year of fee payment: 16

LAPS Lapse due to unpaid annual fee