KR20090044270A - Mint black tea with excellent palatability and its manufacturing method - Google Patents
Mint black tea with excellent palatability and its manufacturing method Download PDFInfo
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- KR20090044270A KR20090044270A KR1020070110286A KR20070110286A KR20090044270A KR 20090044270 A KR20090044270 A KR 20090044270A KR 1020070110286 A KR1020070110286 A KR 1020070110286A KR 20070110286 A KR20070110286 A KR 20070110286A KR 20090044270 A KR20090044270 A KR 20090044270A
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- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
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Abstract
본 발명은 기호성이 우수한 민트 홍차 및 그 제조방법에 관한 것으로서, 보다 구체적으로는 홍차에 민트를 혼합하여 배전함으로써 홍차 특유의 쓴맛과 떫은맛을 제거하고 기존 홍차와는 다른 향미를 발현시켜 기호성을 증진시킨 민트 홍차 및 그 제조방법에 관한 것이다.The present invention relates to a mint black tea with excellent palatability and a method of manufacturing the same, and more specifically, by removing the bitter and astringent tastes unique to black tea by mixing and roasting mint to black tea to express the flavor different from the existing black tea to enhance palatability It relates to mint black tea and a method for producing the same.
홍차 * 민트 * 페퍼민트 * 허브차 Black tea * mint * peppermint * herbal tea
Description
본 발명은 기호성이 우수한 민트 홍차 및 그 제조방법에 관한 것으로서, 보다 구체적으로는 홍차에 민트를 혼합하여 배전함으로써 홍차 특유의 쓴맛과 떫은맛을 제거하고 기존 홍차와는 다른 향미를 발현시켜 기호성을 증진시킨 민트 홍차 및 그 제조방법에 관한 것이다.The present invention relates to a mint black tea with excellent palatability and a method of manufacturing the same, and more specifically, by removing the bitter and astringent tastes unique to black tea by mixing and roasting mint to black tea to express the flavor different from the existing black tea to enhance palatability It relates to mint black tea and a method for producing the same.
홍차(紅茶)는 백차, 녹차 및 우롱차 보다 더 많이 발효된 차(Camellia Sinensis)의 일종이다. 홍차는 상기 차들 보다 향이 더 강하며, 카페인도 더 많이 함유되어 있다. 동양에서는 찻물의 빛이 붉기 때문에 홍차(紅茶, red tea)라고 부르지만, 서양에서는 찻잎의 검은 색깔 때문에 'black tea (흑차)'라고 부른다. 서양에서 'red tea'는 보통 남아프리카의 루이보스 차를 의미한다. 녹차는 그 향과 맛을 비교적 짧은 시간 내에 잃는 반면, 홍차는 수 년간 그 향이 보존된다. 따라서 홍차는 오래전부터 무역에 사용되었으며, 몽골, 티베트와 시베리아에서는 19세기까 지도 홍차 잎을 압축한 덩어리가 화폐로서 사용되기도 했다. 전통적으로 서양사회에 알려진 차는 홍차뿐이었으며, 녹차가 널리 퍼지고 있지만, 지금도 홍차는 서양에서 팔리는 차의 90퍼센트를 넘게 차지하고 있다.Black tea is a type of Camellia Sinensis that is more fermented than white tea, green tea, and oolong tea. Black tea is stronger than the teas and contains more caffeine. The tea is called red tea because of the red color of tea, but in the west it is called black tea because of its black color. In the West, 'red tea' usually refers to South African rooibos tea. Green tea loses its aroma and taste in a relatively short time, while black tea retains its aroma for many years. Therefore, black tea has long been used for trade, and in Mongolia, Tibet and Siberia, chunks of black tea leaves were used as money until the 19th century. Traditionally, the only known tea in Western society was black tea, and although green tea is widespread, black tea still accounts for more than 90 percent of tea sold in the West.
하지만, 홍차는 녹차나 다른 우롱차 보다 카페인 함량이 높아 쓴맛이 많이 나고, 폴리페놀들이 서로 중합체를 이루어 떫은맛도 강한 편이다. 그렇기 때문에 예로부터 홍차에 우유를 넣어서 먹는 밀크티가 유행하였다. However, black tea has a higher caffeine content than green tea or other oolong tea, so it has a bitter taste, and polyphenols are polymerized with each other, so that the astringent taste is also strong. For this reason, milk tea that is eaten with milk in black tea has long been popular.
민트의 정유는 잎에 많이 함유되어 있고, 정유의 주요 성분인 멘톨은 피부와 점막을 시원하게 해주고, 항균과 통증 완화에 효과적이어서 고대 이집트에서는 식용과 약용 및 방향제로, 고대 그리스에서는 향수의 중요한 성분으로, 그리스와 로마에서는 향수 외에도 원기 강화제와 목욕 첨가제로 사용하였다. 정신적 피로와 우울증 및 신경성 발작 등에 효과가 있으며, 더울 때에는 차갑게 해주고 추울 때에는 따뜻하게 해주는 성분이 점액의 유출을 막아줌으로써 해열과 발한을 돕는다. 그 외에도 감기, 천식, 기관지염, 콜레라, 폐렴, 폐결핵, 식중독 및 신경동 등에 효과가 있다. Mint's essential oils are high in the leaves, and menthol, the main ingredient of essential oils, keeps the skin and mucous membranes cool, and is effective in antibacterial and pain relief. In ancient Egypt, it is an edible, medicinal and fragrance. In addition to perfume, in Greece and Rome, it was used as a reinforcing agent and bath additive. It is effective for mental fatigue, depression and nervous attacks. It helps to cool down when it is hot and to warm when it is cold, which helps fever and sweating by preventing the outflow of mucus. In addition, it is effective for colds, asthma, bronchitis, cholera, pneumonia, pulmonary tuberculosis, food poisoning, and nerve sinus.
국내 식용으로 사용되는 페퍼민트는 워터민트(Mentha aguatica)와 스피어민트(Mentha spicata)의 교잡종으로, 향기가 후추(pepper)의 톡 쏘는 성질과 닮았다고 하여 페퍼민트라는 이름이 붙여졌다. 원산지는 유럽이지만, 유럽을 비롯해 미국, 일본 및 중국 등에서도 자란다. Peppermint, which is used for domestic consumption, is a hybrid of watermint (Mentha aguatica) and spearmint (Mentha spicata), and it is named peppermint because its aroma resembles the popping nature of pepper. It is native to Europe, but also grows in Europe, the United States, Japan, and China.
본 발명자들은 침출 시 홍차의 폴리페놀과 카테킨에 의한 떫은맛과 쓴맛이 기호도를 떨어뜨리는 것을 막고 후레시한 향을 부여함으로써 홍차의 떫은맛과 쓴맛을 줄이고자 노력한 결과, 민트와 홍차의 단순 혼합 블랜딩 보다는 혼합 후 배전 가공을 거침으로써 홍차 특유의 떫은맛과 쓴맛은 제거되고 후레시한 민트 향미가 강화되어 기존 홍차나 단순 혼합차와는 다른 기호성이 우수한 민트 홍차를 제조할 수 있음을 발견하고 본 발명을 완성하게 되었다.The present inventors tried to reduce the astringency and bitter taste of black tea by preventing the astringent taste and bitter taste by the polyphenols and catechins of black tea from giving a fresh taste and giving a fresh flavor, after mixing rather than simple blending of mint and black tea. Through the roasting process, the astringent and bitter tastes of black tea are removed, and the fresh mint flavor is strengthened, and thus, mint tea can be manufactured with excellent palatability different from existing black tea or simple mixed tea.
따라서, 본 발명의 목적은 홍차 고유의 떫은맛과 청취가 제거되고 후레시한 민트 향미가 가해진 기호성이 우수한 민트 홍차 및 그 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a mint black tea excellent in palatability to which the astringent taste and audibility of black tea are removed and a fresh mint flavor is applied, and a method of manufacturing the same.
상기 목적을 달성하기 위하여, 본 발명에서는 홍차 및 페퍼민트를 혼합하고, 상기 혼합물을 배전한 후 수분이 총 중량의 2∼10 중량%가 되도록 건조하여 제조한 민트 홍차를 제공한다. In order to achieve the above object, in the present invention, black tea and peppermint are mixed, and the mixture is roasted to provide mint black tea prepared by drying the water to 2 to 10% by weight of the total weight.
또한 본 발명은 (a) 건조된 홍차 잎과 페퍼민트 잎을 혼합하는 혼합공정; 및 (b) 상기 홍차 잎과 페퍼민트 잎의 혼합물을 배전 처리하고 이와 동시에 배전된 혼합물의 전체 수분함량이 총 중량의 2∼10%가 되도록 건조시키는 배전 및 건조 공정을 거치는 민트 홍차의 제조방법을 제공한다.In addition, the present invention (a) a mixing process of mixing the dried black tea leaves and peppermint leaves; And (b) roasting and drying the mixture of the black tea leaves and the peppermint leaves, and at the same time, a roasting and drying process for drying the mixture so that the total moisture content of the roasted mixture is 2 to 10% of the total weight. do.
본 발명에 의한 민트 홍차는 홍차 단독의 맛에 민트의 맛과 향을 부여하여 종전과 다른 후레시한 향과 맛을 음미할 수 있어 기호성이 우수하였다. 특히 본 발명에서는 홍차에 민트를 혼합하고 배전처리하는 과정을 거침으로써 홍차 특유의 쓴맛과 떫은맛을 제거하고 기존 홍차와는 다른 향미를 발현시켜 기호성을 증진시킨 민트 홍차를 제공할 수 있었다. Mint black tea according to the present invention was given a taste and aroma of mint to the taste of black tea alone to taste the fresh aroma and taste different from before, it was excellent in palatability. In particular, the present invention was able to provide a mint black tea by removing the bitter and astringent taste of black tea and expressing a different flavor than the existing black tea by going through the process of mixing and roasting the mint in black tea.
본 발명에서는 홍차 및 페퍼민트를 혼합하고, 상기 혼합물을 배전하여 수분이 총 중량의 2∼10 중량%가 되도록 건조하여 제조한 민트 홍차를 제공한다. In the present invention, black tea and peppermint are mixed, and the mixture is roasted to provide a mint black tea prepared by drying the moisture to 2 to 10% by weight of the total weight.
또한 본 발명은 (a) 건조된 홍차 잎과 페퍼민트 잎을 혼합하는 혼합공정; 및 (b) 상기 홍차 잎과 페퍼민트 잎의 혼합물을 배전 처리하고 이와 동시에 배전된 혼합물의 전체 수분함량이 총 중량의 2∼10%가 되도록 건조시키는 배전 및 건조 공정을 거치는 민트 홍차의 제조방법을 제공한다. In addition, the present invention (a) a mixing process of mixing the dried black tea leaves and peppermint leaves; And (b) roasting and drying the mixture of the black tea leaves and the peppermint leaves, and at the same time, a roasting and drying process for drying the mixture so that the total moisture content of the roasted mixture is 2 to 10% of the total weight. do.
본 발명에 따른 민트 홍차 제조방법을 공정별로 설명하면 다음과 같다.Referring to the method of manufacturing mint black tea according to the present invention as follows.
1) 혼합공정1) Mixing Process
먼저, 건조된 홍차 잎에 페퍼민트 잎을 혼합한다.First, peppermint leaves are mixed with dried black tea leaves.
상기 건조된 홍차 잎은 일반적인 홍차의 제조공정을 거친 것으로서, 찻잎을 수확한 후 일정시간 위조(발효)한 후 배전하고, 줄기를 선별하여 만든 것을 사용한다. The dried black tea leaves undergo a general black tea manufacturing process, and after harvesting the tea leaves, forged for a predetermined time (fermentation), roasted, and used to select the stem.
본 발명에서 사용하는 페퍼민트 잎은 홍차와 잘 혼합하기 위하여 마쇄 및 분쇄공정을 거쳐 홍차와 비슷한 크기로 제조한 것을 사용할 수 있으며, 예를 들면, 입도분포가 10∼30 메쉬인 것이 95% 이상인 독일산 원료를 사용할 수 있다.Peppermint leaves used in the present invention may be prepared in the same size as the black tea through a grinding and grinding process in order to mix well with black tea, for example, a particle size distribution of 10-30 mesh 95% or more made in Germany Raw materials can be used.
이 때, 페퍼민트 잎의 혼합 비율은 홍차 중량의 50% 이하가 바람직하다. 페퍼민트 잎의 중량이 홍차 중량의 50% 이상일 때 홍차의 고유한 맛과 성분을 느낄 수가 없을 정도로 페퍼민트의 맛이 강해지기 때문이다. 특히, 상기 페퍼민트 잎은 홍차 잎 중량의 10∼40 중량%로 혼합하는 것이 바람직하고, 기호도를 고려하였을 때 20∼30 중량%로 혼합하는 것이 더 바람직하다. At this time, the mixing ratio of peppermint leaves is preferably 50% or less of the weight of black tea. When the weight of peppermint leaves is more than 50% of the weight of black tea, the peppermint taste becomes strong enough that you cannot feel the unique taste and ingredients of black tea. In particular, the peppermint leaves are preferably mixed at 10 to 40% by weight of the black tea leaf weight, more preferably 20 to 30% by weight in consideration of preference.
2) 배전 및 건조공정2) Distribution and drying process
상기 1) 단계에서 혼합한 홍차 혼합물을 드럼식 배전기를 통해 배전한다. 이 때 사용하는 드럼식 배전기는 일본 가와사키(Kawasaki) 기공의 드럼식 로스터가 바람직하나 이에만 한정되는 것은 아니다.The black tea mixture mixed in step 1) is roasted through a drum type distributor. The drum type distributor used at this time is preferably a drum type roaster manufactured by Kawasaki Japan, but is not limited thereto.
상기 드럼식 로스터의 온도는 100∼200℃가 적절하나, 온도가 높을수록 적절한 품질 컨트롤이 힘들고 온도가 너무 낮으면 배전의 효과를 기대하기 힘들어, 본 발명에서는 일반적인 홍차의 2차 가공 조건인 150℃로 하는 것이 가장 바람직하다. 또한 이때 배전과 동시에 건조가 이루어지게 되는데, 배전된 혼합물의 수분함량이 2∼10% 수준이 되도록 건조하는 것이 바람직하다. 수분함량이 2% 미만일 경우 과건조에 의한 향미 손실과 홍차 및 민트의 품질저하가 유발되며, 10% 초과할 경우에는 민트 홍차의 쓴맛 등의 이미(異味)를 제거하기 위한 원래 배전의 효과를 얻지 못하고, 민트 홍차의 수분 증가로 미생물 번식 등의 오염의 원인이 될 수 있기 때문이다.The temperature of the drum roaster is suitable 100 ~ 200 ℃, but the higher the temperature is difficult to control the appropriate quality and the temperature is too low, it is difficult to expect the effect of roasting, in the present invention to 150 ℃, the secondary processing conditions of general black tea Most preferably. In addition, the drying is performed at the same time as the roasting, it is preferable to dry so that the moisture content of the roasted mixture to the level of 2 to 10%. If the moisture content is less than 2%, loss of flavor due to overdrying and deterioration of the quality of black tea and mint are incurred. If it exceeds 10%, the original distribution effect to remove the bitterness such as bitter taste of mint tea is not obtained. This is because it can cause contamination such as microbial propagation due to increased moisture of mint tea.
또한 본 발명에서 상기 배전 시 소요되는 시간은 5∼15분의 범위로 하는 것이 바람직하다.In addition, in the present invention, the time required for the power distribution is preferably in the range of 5 to 15 minutes.
이하, 본 발명을 하기의 실시예로서 더욱 상세히 설명하지만, 본 발명을 더욱 쉽게 이해하기 위해 제공되는 것으로 본 발명이 이들 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, which are provided to more easily understand the present invention, but the present invention is not limited to these examples.
[[ 실시예Example 1] 홍차에 혼합하는 페퍼민트의 비율 1] The ratio of peppermint mixed with black tea
홍차와 페퍼민트를 혼합할 때 기호도가 최적인 비율을 결정하기 위하여 하기 실험을 수행하였다. 10kg의 건조된 홍차 잎에 하기 표 1에 기재된 바와 같이 홍차 중량의 5∼60 중량%에 해당하는 페퍼민트 잎을 고루 혼합하였다. 이 혼합 홍차를 1.5g 씩 80℃(±1℃)의 온수 150ml에 넣고 2분간 우려낸 후 10인의 전문패널에게 관능검사를 실시하였으며, 그 결과를 하기 표 1에 나타내었다.The following experiment was conducted to determine the optimal ratio of palatability when mixing black tea and peppermint. 10 kg of dried black tea leaves were mixed evenly with peppermint leaves corresponding to 5 to 60% by weight of the black tea weight as shown in Table 1 below. 1.5 g each of the mixed tea was put in 150 ml of hot water at 80 ° C. (± 1 ° C.) for 2 minutes, and the sensory test was performed on 10 professional panels. The results are shown in Table 1 below.
(좋음:+++, 보통:++, 나쁨:+)(Good: +++, normal: ++, bad: +)
상기 표 1의 결과에서, 홍차 잎 중량에 대하여 20∼30 중량%의 페퍼민트 잎을 혼합하였을 때 기호도가 가장 높았다.In the results of Table 1, the highest degree of preference when mixing peppermint leaves of 20 to 30% by weight based on the weight of black tea leaves.
[[ 실시예Example 2] 혼합물의 배전 정도 2] roasting degree of mixture
실시예 1에서와 동일하게 10kg의 건조된 홍차 잎에 홍차 중량의 10∼40 중량%에 해당하는 페퍼민트 잎을 혼합한 혼합물을 드럼식 배전기(가와사키 기공의 드럼식 로스터)로 하기 표 2에 기재된 바와 같이 0∼60분 동안 150℃에서 배전처리한 다음 제조된 민트 홍차를 1.5g씩 80℃(±1℃)의 온수 150ml에 넣고 2분간 우려낸 후, 10인의 전문패널에게 관능검사를 실시하였으며, 그 결과를 하기 표 2에 나타내었다.As in Example 1, a mixture of peppermint leaves corresponding to 10 to 40% by weight of black tea was mixed with 10 kg of dried black tea leaves using a drum type distributor (drum roaster of Kawasaki Pore) as shown in Table 2 below. After roasting at 150 ° C. for ˜ 60 minutes, 1.5 g of the prepared mint tea was placed in 150 ml of hot water at 80 ° C. (± 1 ° C.) for 2 minutes, and the sensory test was carried out by 10 professional panels. It is shown in Table 2 below.
(좋음:+++, 보통:++, 나쁨:+)(Good: +++, normal: ++, bad: +)
상기 표 2의 결과에서, 배전하지 않은 혼합물 보다 배전을 거친 후 기호도가 상승하는 것을 알 수 있었다. 또한 페퍼민트의 혼합비율에 따라 최적의 가공조건이 차이가 있으며, 페퍼민트의 비율이 올라갈수록 최적 기호도를 나타내는 가공시간이 늘어났다. 상기 결과로부터 수분함량이 10% 이하이고, 배전 시간이 5∼15분 정도일 때 기호도 높은 민트 홍차를 생산할 수 있음을 확인할 수 있었다.In the results of Table 2, it was found that the palatability increases after roasting than the mixture without roasting. In addition, the optimum processing conditions were different according to the mixing ratio of peppermint. As the ratio of peppermint was increased, the processing time showing the optimum preference was increased. From the above results, when the moisture content is 10% or less and the roasting time is about 5 to 15 minutes, it was confirmed that high preference mint black tea can be produced.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2002051754A (en) * | 2000-08-09 | 2002-02-19 | Isamu Sakumoto | Method for producing herb tea |
| WO2003017788A1 (en) * | 2001-08-30 | 2003-03-06 | Shin Mitsui Sugar Co., Ltd. | Drink containing flower or herb flavor or flower or herb flavor extract |
| JP2005117968A (en) * | 2003-10-16 | 2005-05-12 | Handa:Kk | Powdered tea |
| JP2005536994A (en) * | 2002-07-19 | 2005-12-08 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | Instant beverage powder containing isomaltulose |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2002051754A (en) * | 2000-08-09 | 2002-02-19 | Isamu Sakumoto | Method for producing herb tea |
| WO2003017788A1 (en) * | 2001-08-30 | 2003-03-06 | Shin Mitsui Sugar Co., Ltd. | Drink containing flower or herb flavor or flower or herb flavor extract |
| JP2005536994A (en) * | 2002-07-19 | 2005-12-08 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | Instant beverage powder containing isomaltulose |
| JP2005117968A (en) * | 2003-10-16 | 2005-05-12 | Handa:Kk | Powdered tea |
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