KR100498873B1 - Process for preparation of beverage containing extract of Hydrangea serrata seringe var. thunbergii sugimoto - Google Patents

Abstract

The present invention relates to a method for producing a beverage containing hydrangea tea extract. More specifically, the present invention is to steam the hydrangea tea leaves and then blanching (blanching) to reduce the tannin content which is the main cause of the astringent taste, hot water extraction under optimized leaching conditions to prepare the extract and the additive and The present invention relates to a method for preparing a beverage containing hydrangea tea extract, which is prepared by adding an antioxidant, sterilization and cooling.

The present invention is to reduce the astringent and negative taste of hydrangea tea is given a non-carbohydrate peppermint sweetness of natural hydrangea tea is excellent in preference and has the effect of providing a beverage having a shelf life and distribution and a method of manufacturing the same.

Description

Process for preparation of beverage containing Hydrangea serrata seringe var. thunbergii sugimoto}

The present invention relates to a method for producing a beverage containing hydrangea tea extract. More specifically, the present invention is to steam the hydrangea tea leaves and then blanching (blanching) to reduce the tannin content which is the main cause of the astringent taste, hot water extraction under optimized leaching conditions to prepare the extract and the additive and The present invention relates to a method for preparing a beverage containing hydrangea tea extract, which is prepared by adding an antioxidant, sterilization and cooling.

Hydrangea serrata seringe var. Thunbergii sugimoto is a 30-year-old deciduous tree of the Saxifragaceae distributed in Korea. Hydrangea tea is similar to Chinese flax soup and Japanese flax tea, but it is toxic in cucurbita and flax tea has a strong aroma.

Hydrangea tea has a bitter taste in its natural state immediately after harvesting and has no sweet taste. However, the process of drying, washing, temperature control, fermentation, enzymatic digestion, keeping in mind and redrying produces natural non-carbohydrate sweetness. Hydrangea tea prepared in this way is commonly leached by adding hot water or boiled in water to drink in the form of tea.

On the other hand, hydrangea tea contains a non-carbohydrate sugar component, which has a dietary effect, and contains components such as sunburninol and hydrangenol, which have antibacterial and allergic effects. Has been reported. In addition, hydrangea tea is classified as a main raw material according to the classification of raw materials of the Food Safety Authority can be used safely as a food raw material.

The present inventors, while studying processed foods using hydrangea tea to reduce the astringent taste by steaming the hydrangea tea and then lanching it to produce a hydrangea tea extract by hydrothermal extraction of hydrangea tea leaves under optimized leaching conditions and additives The present invention has been completed by preparing a beverage containing hydrangea tea extract with negative taste removed and enhanced palatability by adding an antioxidant and the like.

Accordingly, an object of the present invention is to steam the hydrangea tea leaves and then blanching to reduce the tannin content of hydrangea tea and to prepare the hydrangea tea extract under optimized leaching conditions, and then to add the additives and antioxidants and then sterilized and cooled It is to provide a method for producing a beverage containing hydrangea tea extract, characterized in that.

Another object of the present invention is to provide a beverage containing hydrangea tea extract prepared by the above method.

Another object of the present invention is to provide a food containing hydrangea tea extract prepared by the above method.

In order to achieve the above object, the present invention

(a) steaming hydrangea tea leaves at 100 ° C. for 5 minutes to 10 minutes and then blanching at 100 ° C. hot water for 1 to 10 seconds;

(b) preparing the hydrangea tea extract by adding the dried hydrangea tea leaves of step (a) to 80-100 ° C. in hot water at 0.5% to 1.3% (w / v) for 3 to 5 minutes;

(c) filtering the hydrangea tea extract;

(d) adding sodium bicarbonate or calcium carbonate to the hydrangea tea extract of step (c);

(e) adding an antioxidant to the hydrangea tea extract of step (d) and heating and sterilizing at 80 to 100 ° C. for 15 to 20 minutes; And

(f) it provides a method for producing a beverage containing hydrangea tea extract comprising the step of cooling the sterilizing solution of step (e).

In addition, the present invention is adjusted to pH 3.0 to 3.5 by adding acidulant to the hydrangea tea extract of step (b) and then any one or more selected from the group consisting of fruit or fruit extracts, plant extracts, herbal extracts and mushroom extracts It provides a method for producing a beverage containing hydrangea tea extract, characterized in that it further comprises the step of mixing the sweetener after mixing.

The present invention also provides a beverage containing the hydrangea tea extract prepared according to the above method.

In addition, the present invention is characterized in that the hydrangea tea extract prepared according to the method contained 0.1 to 10% (v / v) in any one selected from jang, dried fruit, bread, confectionery, kimchi, liquor and processed meat products Provide food containing hydrangea tea extract.

Hereinafter, the present invention will be described in detail.

Referring to step by step the manufacturing method of the beverage containing the hydrangea tea extract according to the present invention.

Step 1: Steaming and Blanching Hydrangea Leaves

The present inventors reduced the tannin content, which is the main cause of the astringent taste, by steaming and then blending the hydrangea tea leaves to compensate for the disadvantage that the astringent taste was preferred to the sweet taste when leaching the hydrangea leaves with hot water. Since tannin is a water-soluble substance, it is possible to appropriately reduce the tannin content in hydrangea tea by blanching in hot water. Therefore, first, the hydrangea tea leaves are steamed to inhibit enzymatic activity so that the degree of ripening is constant and the surface of the leaves is softened to smooth out the elution of tannins and then bleached to reduce the tannin content in the hydrangea tea to an appropriate level. I was. In this case, when the tannin content of hydrangea tea is reduced too much, the taste and aroma of tea are lost, so that the astringent taste is reduced while maintaining a proper level of tannin content so as to feel the unique taste and aroma of tea.

Hydrangea tea leaves used in the present invention can be purchased and used commercially available. Preferably, it is used to produce a natural non-carbohydrate sweetness through a process such as drying, washing, temperature control, fermentation, enzymatic degradation, note and redrying according to a conventional manufacturing method.

Steaming of the hydrangea tea leaves in the present invention is preferably carried out at 100 ℃ 5 minutes to 10 minutes. It is preferable to carry out blanching of hydrangea tea leaves for 1 to 10 seconds, more preferably for 5 seconds in 100 ° C hot water.

In the case of steaming and blending the hydrangea tea leaves according to the present invention, the total tannin content of the hydrangea tea leaves was about 5-6% (w / w). This is about half of the total tannin content of the hydrangea tea leaves without steaming and unblended, compared to about 12-15% (w / w) (see Experimental Example 1). In the same manner as above, by pre-treating the hydrangea tea leaves, there is an effect that the natural astringent taste and sweet taste of the hydrangea tea at the time of hot water leaching in harmony with the shape suitable for processing into a beverage.

Step 2: Leaching Hydrangea Leaves

A hydrangea tea extract is prepared by hot water extraction of hydrangea tea leaves with a controlled tannin content by steaming and blending in the above manner under optimized leaching conditions. Preferable leaching conditions are hydrangea tea leaves 0.5% to 1.3% (w / v) in hot water of 80-100 ℃ It is added at a concentration and leached for 3 to 5 minutes. As more preferable leaching conditions, hydrangea tea leaves pretreated at 100% of hot water at 0.5% (w / v) concentration are added and leached for 5 minutes.

In order to determine the optimum leaching conditions of hydrangea tea, the present inventors prepared hydrangea tea extracts by varying leaching temperature, addition concentration of hydrangea tea leaves and leaching time, and sensory characteristics such as color, aroma, sweetness, bitterness, astringency and overall preference. Was evaluated (see Experimental Example 2). As a result, the higher the leaching temperature, the better the sensory characteristics of the hydrangea tea extract. In particular, it was found to be excellent when the leaching temperature was set at 80 to 100 ° C. Therefore, the preferred leaching temperature for preparing the hydrangea tea extract was determined to be 80 to 100 ° C. (see FIG. 2).

In addition, the addition concentration of the hydrangea tea leaves were found to be excellent sensory properties when added at an appropriate concentration compared to the case of adding too low or high concentration of hydrangea tea. In particular, when the hydrangea tea was added at a concentration of 0.5% (w / v), leaching was the best. On the other hand, when manufacturing a beverage using only hydrangea tea itself, it is preferable to add 0.5-1.0% (w / v) of hydrangea tea. Since the strength of fructose decreases, it is desirable to increase the concentration of hydrangea tea to 1.3% (w / v), which is a critical point at which bitterness is not excessive. Therefore, the preferred addition concentration of hydrangea tea was determined to be 0.5 to 1.3% (w / v) (see Fig. 3).

In the leaching time, the longer the leaching time, the better the sensory characteristics of the hydrangea tea extract. However, when the leaching time was 5 minutes or more, the sensory characteristics including the overall preference were very low. Therefore, the leaching time was determined to be 3 to 5 minutes (see FIG. 4).

Step 3: Filtration of Hydrangea Tea Extract

The hydrangea tea extract is filtered to remove the precipitate formed during the leaching of the hydrangea tea. Filtration of hydrangea tea extract can be carried out according to a conventional method. For example, a filter cloth, a membrane filter, a centrifugation method, etc. can be used. Preferably, a filtration method of passing hydrangea tea extract through a filter cloth and performing primary filtration, and then passing the primary filtrate through a membrane filter and performing secondary filtration.

Fourth Step: Addition of Sodium Hydrogen Carbonate or Calcium Carbonate

The filtered hydrangea tea extract may have a hay odor and a negative taste mainly containing hexanal. Thus, sodium bicarbonate or calcium carbonate is added to neutralize and purify these negative odors and tastes to form a smooth taste. Sodium hydrogen carbonate or calcium carbonate is preferably added at a concentration of 0.02 to 0.05% (w / v).

Step 5: Add and Sterilize Antioxidants

In order to maintain the shelf life of the beverage, antioxidants are added to the hydrangea tea extract of this step and sterilized. The antioxidant is not particularly limited and may be one commonly used in the art as a food additive. For example, BHT, BHA and Vitamin C can be used. Preferably, 0.02 to 1.0% (w / v) of vitamin C is added.

The hydrangea tea extract to which the antioxidant was added is sealed in a can or a bottle and sterilized by heating at 80 ° C or higher, preferably at 80-100 ° C for 15 to 20 minutes.

Step 6: Cool

The hydrangea tea extract heat-sterilized in the above step is cooled and dried using cooling water to complete the product.

In addition, the present invention can be added to the hydrangea tea extract of step (b) by adding an acidulant and subsidiary ingredients to produce a beverage with improved palatability by making the natural flavor and artificial flavor of the hydrangea tea in harmony.

Specifically, the present invention is added to the hydrangea tea extract of step (b) to adjust the pH of the extract to 3.0 to 3.5 and then selected from the group consisting of fruit or fruit extracts, plant extracts, herbal extracts and mushroom extracts The method may further comprise mixing the sweetener after mixing one or more.

The acidulant in the above can be used to increase the refreshing taste and preservation of the beverage. The acidulant that can be used in the present invention is not particularly limited, and for example, citric acid, malic acid, gluconic acid solution, acetic acid, glacial acetic acid, d-tartaric acid, carbon dioxide, lactic acid, fumaric acid, d-malic acid and phytic acid may be used. . Preferably citric acid can be used.

In addition, as the juice or fruit extract that can be added to the hydrangea tea extract of the present invention, apple, pear, lemon, pomegranate, cherry and jujube extract prepared by conventional methods may be used.

As the plant extract that can be added to the hydrangea tea extract of the present invention, a herb extract prepared by a conventional method may be used.

Herbal medicine extracts that can be added to the hydrangea tea extract of the present invention can be used in the conventional method prepared by using the ginseng extract, red ginseng and sanghwa extract.

Mushroom extracts that can be added to the hydrangea tea extract of the present invention can be used ganoderma lucidum, fingerings, situation and Cordyceps sinensis extract prepared by conventional methods.

The subsidiary material added to the hydrangea tea extract of the present invention is preferably added in the range of 0.2 to 10% (v / v) so as to harmonize with the taste and aroma of hydrangea tea.

In addition, the sweetness may be added to the hydrangea tea extract to supplement the sweetness of the beverage. As sweeteners, honey, glucose, sugar, fructose, xylose, d-sorbitol, lactose, maltitol, fructo oligosaccharide, isomaltooligosaccharide, maltooligosaccharide, xylitol and mannitol can be used. The sweetener is preferably added at 1 to 15% (w / v).

If necessary, the beverage containing the hydrangea tea extract of the present invention may further be added natural and artificial flavors extracted from fruits or plants.

After the addition of the sub ingredient to the hydrangea tea extract, the beverage containing the hydrangea tea extract can be prepared by filtration, sterilization and cooling in the same manner as described above.

In addition, the present invention provides a beverage containing the hydrangea tea extract excellent in the overall taste of the hydrangea tea is reduced in the astringent and negative taste of the hydrangea tea in harmony with the natural sweetness and mint flavor.

Furthermore, the present invention is the hydrangea tea extract prepared according to the method of the present invention contained in any one selected from jang, dried fruit, bread, confectionery, kimchi, liquor and processed meat in an amount of 0.1 to 10% (v / v) Provide food.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1>

Preparation of Beverage Containing Hydrangea Tea Extract

After steaming the dried leaves of hydrangea tea for 5 minutes at 100 ° C., and blanching for 5 seconds at 100 ° C. hot water, 0.5% (w / v) of hydrangea tea was added to 100 ° C. hot water and leached for 5 minutes. Prepared. The extract was filtered through a filter cloth and subjected to primary filtration, followed by secondary filtration using a 0.5 μm cartridge filter. Sodium bicarbonate 0.03% (w / w) was added to the filtrate, followed by 0.05% (w / w) of vitamin C. It was warm sterilized at 80 ° C. for 15 minutes. After the sterilization was completed, a beverage containing hydrangea tea extract was prepared by cooling with cooling water for 3 minutes.

<Example 2>

Preparation of Drinks Containing Hydrangea Tea Extract with Additional Substances

After steaming the dried leaves of hydrangea tea for 5 minutes at 100 ° C., and blanching for 5 seconds at 100 ° C. hot water, 1.3% (w / v) of hydrangea tea was added to 100 ° C. hot water and leached for 2 minutes. Prepared. The pH of the extract was adjusted to 3.0 by adding 0.1% (w / v) citric acid and 0.07% (w / v) of malic acid to the hydrangea tea extract. Here lemon extract 0.15% (v / v), jujube extract 0.1% (v / v), cherry extract 0.2% (v / v), pomegranate extract 0.2% (v / v), herbal extract 0.4% (v / v) ), 0.5% (v / v) of Ssanghwa extract, 0.26% (v / v) of Prickly Pear Extract, 10% (v / v) of Pear Concentrate, 1.5% (v / v) of Apple Concentrate (72brix) and 0.3% of Reishi Concentrate ( v / v) was added. In addition, 11% (v / v) of isomaltooligosaccharide and 3% (v / v) of honey were added to complement the sweetness of the beverage.

The extract added with the subsidiary material was filtered in the same manner as in Example 1, followed by sterilization and cooling by adding 0.02% sodium bicarbonate, 0.03% vitamin C and 0.05% sodium benzoate to prepare a beverage containing hydrangea tea extract. .

Experimental Example 1

Establishment of conditions for reducing tannin content of hydrangea tea

The inventors have established conditions for reducing the tannin content, which causes astringency in hydrangea tea, so that the hydrangea tea is in a form suitable for processing into a beverage.

The present inventors steamed the hydrangea tea leaves at 100 ° C. for 5 minutes to 10 minutes in a steam bath, and then quantified the total tannin content in the hydrangea tea after blanching at 100 ° C. for 1 to 10 seconds. Tannin content was determined by a known method using ethyl gallate as a standard reagent (Ikegaya, K. et al., Quantitative analysis of tea constituents. Bull. Natl. Res. Tea . 71: 43-74, 1990).

As a result, the hydrangea tea without steaming and unbleaching contained 12-15% of tannin per unit weight, but the tannin content after steaming and blanching decreased to 5-6%.

Experimental Example 2

Establishment of Optimal Leaching Conditions for Hydrangea

The leaching conditions such as leaching temperature of hydrangea tea, concentration of hydrangea tea at leaching and leaching time were optimized. In order to determine the leaching temperature, hot water at 40, 60, 80, and 100 ° C. was added to the dried and quenched hydrangea dried leaves by the method of Example 1, and leached for 5 minutes, and then the sensory test of the hydrangea tea extract was performed. .

In order to determine the concentration of hydrangea tea during leaching, the steamed and branched hydrangea tea leaves were added to hot water at 100 ° C. at concentrations of 0.25, 0.5, 0.75 and 1.0% (w / v), respectively. After leaching for 5 minutes, the sensory test of hydrangea tea extract was performed.

In addition, in order to determine the leaching time, the hydrangea tea leaves steamed and blanked by the method of Example 1 was added to 100 ℃ hot water at a concentration of 0.5 or 1% (w / v), respectively, 2 minutes, 3 minutes, 5 After leaching for more than 5 minutes and 5 minutes, the sensory test of hydrangea tea extract was performed.

The sensory test was conducted by selecting 20 trained evaluators and assessing the evaluation items such as color, aroma, sweetness, bitterness, astringent taste, and overall taste of the hydrangea tea extract prepared according to each leaching condition (1 = very bad, 9 = very good). All sensory test results were statistically analyzed with a 95% confidence level.

As a result of the experiment, when the leaching temperature of the hydrangea tea was 100 ℃, the sensory characteristics were significantly higher (Fig. 2). Also, when the hydrangea tea leaves were added at a concentration of 0.5 to 0.75% (w / v), the sensory properties were significantly higher (FIG. 3). In case of leaching time, sensory characteristics were obtained by leaching hydrangea tea leaves at 0.5% (w / v) concentration for 5 minutes and leaching at 1% (w / v) concentration for 2 minutes. Was significantly higher (FIG. 4).

The present invention has the effect of providing a beverage having a good taste, preservation and distribution, and a manufacturing method thereof, by reducing the astringent and negative taste of the hydrangea tea is given and the sweetness of the hydrangea tea natural sweetness peppermint flavor is given.

1 is a process chart showing a method for preparing a beverage containing hydrangea tea extract.

Figure 2 shows the sensory evaluation results of the hydrangea tea extract prepared by varying the leaching temperature.

Figure 3 shows the results of sensory evaluation of hydrangea tea extract prepared by varying the amount of hydrangea tea leaves added during leaching.

Figure 4 shows the sensory evaluation results of the hydrangea tea extract prepared by varying the leaching time.

Claims (4)

(a) steaming the dried leaves of the hydrangea tea at 100 ° C. for 5 minutes to 10 minutes and then blanching at 100 ° C. hot water for 1 to 10 seconds; (b) 0.5% to 1.3% (w / v) of hydrangea tea leaves of step (a) in hot water of 80 to 100 ℃ Preparing a hydrangea tea extract by adding and leaching for 3 to 5 minutes; (c) filtering the hydrangea tea extract; (d) adding sodium bicarbonate or calcium carbonate to the hydrangea tea extract of step (c); (e) adding an antioxidant to the hydrangea tea extract of step (d) and heating and sterilizing at 80 to 100 ° C. for 15 to 20 minutes; And (F) a method for producing a beverage containing hydrangea tea extract comprising the step of cooling the sterilizing solution of step (e). According to claim 1, wherein the pH of the hydrangea tea extract of step (b) is added to adjust the pH to 3.0 to 3.5 and then selected from the group consisting of fruit or fruit extracts, scabies extract, red ginseng extract, sanghwa extract and mushroom extract Method of producing a beverage containing hydrangea tea extract, characterized in that it further comprises the step of mixing any one or more sweeteners. A beverage containing hydrangea tea extract prepared by the method of claim 1 or 2. The hydrangea tea extract prepared in step (b) of claim 1 is 0.1-10% (w / w) contained in any one selected from jang, dried fruit, bread, confectionery, kimchi, liquor and processed meat Food containing tea extract.