KR20200112257A - Milk Tea Syrup Manufacturing Method - Google Patents

Abstract

Disclosed is a method of preparing syrup for milk tea. According to the present invention, the method of preparing syrup for milk tea comprises: a hot water preparing step of preparing hot water by heating water at a temperature of 80-100°C; a tea water preparing step of adding Assam tea leaves to the hot water and brewing tea water for 4-6 minutes; a first syrup mixture preparing step of adding unrefined sugar and bay salt to the tea water and boiling the tea water at a temperature of 60-90°C for 2-4 minutes to prepare a first syrup mixture; a second syrup mixture preparing step of adding Assam tea leaves to the first syrup mixture, mixing the mixture, and cooling the mixture to prepare a second syrup mixture; and a step of putting the cooled second syrup mixture into a bottle and aging the second syrup mixture in a cool state for 24 hours. Accordingly, the method of preparing syrup for milk tea enables anyone to easily reproduce the original taste and aroma of black tea, thereby increasing consumers′ satisfaction with the product. In addition, the product has good storability, and thus, convenience in storage and distribution of the product can be increased.

Description

Milk Tea Syrup Manufacturing Method {Milk Tea Syrup Manufacturing Method}

The present invention relates to a method of manufacturing a milk tea syrup, and more particularly, to improve storage and distribution convenience by improving storage properties, and in particular, to enable the manufacture of milk tea that anyone can easily reproduce the original taste and aroma of black tea. It relates to a method of manufacturing a milk tea syrup that can be.

In general, dairy-based beverages are largely lactic acid beverages containing live bacteria such as fermented milk or lactic acid bacteria, and coffee beverages or chocolate milk made by adding other food ingredients such as sugars, colors and flavors with dairy products as the main substance. It is divided into milk beverages and milk tea beverages blended with black tea and milk.

First of all, in the case of lactic acid bacteria beverages, milk protein has a characteristic thick sour taste as well as sedimentation, aggregation, and whey separation due to preservation in case of reducing or altering sugars due to unstable dispersion stability under acidic conditions. Not only is it difficult to implement a taste that can satisfy consumers' various tastes, but also in the case of fermented milk such as plain yogurt, it is difficult to provide it in the form of a drink that can be easily consumed due to its thick texture.

On the other hand, among beverages that can be consumed as it is with milk as the main ingredient, milk tea, which is representative of milk tea, has a simple ingredient and manufacturing method, but it is difficult to reproduce the original taste and aroma of black tea. There was a problem.

Unexamined Patent Publication No. 10-2018-0075375 (2083.07.04.)'Method of manufacturing ginseng syrup' Registered Patent Publication No. 10-1306574 (2013.09.04.)'Acid milk beverage and its manufacturing method'

The present invention was created to solve the problems of the prior art as described above, and an object of the present invention is to produce a milk tea syrup capable of making it possible for anyone to easily reproduce the original taste and aroma of black tea. To provide a way.

A method of manufacturing a milk tea syrup according to a preferred embodiment of the present invention for realizing the above object comprises: a hot water preparation step of preparing hot water of 80-100°C by heating water; Tea manufacturing step of injecting Assam tea leaves into the hot water and brewing tea for 4 to 6 minutes; 1st syrup mixture manufacturing step of adding unrefined sugar and sea salt to the tea water and boiling at 60 to 90°C for 2 to 4 minutes; A second syrup mixture manufacturing step of cooling while mixing and mixing assam seed leaves in the first syrup mixture; It characterized in that it comprises the step of refrigerating and aging for 24 hours after bottling the cooled secondary syrup mixture.

As a preferred feature of the present invention, the hot water in the hot water preparation step is 75 to 80% by weight;, In the tea water production step, Assam tea leaves are 5.5 to 6% by weight; In the syrup mixture manufacturing step, the unrefined sugar is 13 to 15% by weight, the sea salt is 0.35 to 0.45% by weight;, In the second syrup mixture manufacturing step, the Assam tea leaves are composed of 0.65 to 0.75% by weight.

As another preferred feature of the present invention, in the refrigerated aging step, the secondary syrup mixture is refrigerated and aged at 2°C to 5°C.

As another preferred feature of the present invention, in the step of preparing the secondary syrup mixture, the Assam tea leaves are pulverized using a grinder; Treating the pulverized Assam tea leaf powder with cellulase, hemicellulase, and glucoamylase enzymes to react; It consists of preparing the enzyme-reacted Assam tea leaf liquid and mixing it with the primary syrup mixture.

The manufacturing method of milk tea syrup according to the present invention allows anyone to easily reproduce the original taste and aroma of black tea, so that not only can the consumer's satisfaction with the product be improved, but also the storage property is good, so that the convenience of storage and distribution can be improved. A useful effect is expected.

In addition, there is an advantage that it is possible to develop a syrup according to the taste of consumers through the application of various additives.

Features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, terms or words used in the present specification and claims should not be interpreted in a conventional and dictionary meaning, and the inventor may appropriately define the concept of the term in order to describe his or her invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

1 is a block diagram illustrating a method of manufacturing a milk tea syrup according to the present invention.

Hereinafter, a configuration and operation of an embodiment of the present invention will be described in detail with reference to the accompanying drawings. However, it is not intended to limit the present invention to a specific disclosed form, and it should be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention. In the present application, terms such as "comprise" or "have" are intended to designate the existence of features, steps, actions, components, parts, or combinations thereof described in the specification, but one or more other features, steps, and actions It is to be understood that the possibility of the presence or addition of, components, parts, or combinations thereof is not preliminarily excluded. That is, throughout the specification, when a certain part "includes" a certain constituent element, it means that other constituent elements may be further included instead of excluding other constituent elements unless otherwise stated.

In addition, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

Here, repeated descriptions, well-known functions that may unnecessarily obscure the subject matter of the present invention, and detailed descriptions of configurations are omitted in order not to obscure the subject matter of the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those with average knowledge in the art. Accordingly, the shapes and sizes of elements in the drawings may be exaggerated for clearer explanation.

1 is a block diagram illustrating a method of manufacturing a milk tea syrup according to the present invention.

In the drawing, it consists of a hot water preparation step (s10), a tea production step (s20), a first syrup mixture production step (s30), a second syrup mixture production step (s40), and a refrigeration aging step (s50).

In the hot water preparation step (s10), 75 to 80% by weight of hot water at 80°C to 100°C is prepared by heating clean water.

Tap water or purified water may be used as the water at this time, and it is preferable to boil for 3 to 5 minutes.

The tea production step (s20) is a process in which 5.5-6% by weight of Assam tea leaves are added to the hot water, and the tea is brewed for 4-6 minutes.

Here, Assam tea leaves are produced from native tea trees in Assam Province, and are known to have a soft and clean taste because they contain a large amount of tannins. These Assam tea leaves are dried or inoculated with lactic acid bacteria and fermented for 24 to 48 hours at a temperature of 28°C to 32°C in a fermentation chamber, and dried fermented Assam tea leaves may be used.

The first syrup mixture manufacturing step (s30) is a process of adding unrefined sugar and sea salt to the prepared tea water, boiling at 60 to 90°C, and boiling for 2 to 4 minutes.

At this time, it is suggested that the unrefined sugar is in the range of 13 to 15% by weight, and the sea salt is in the range of 0.35 to 0.45% by weight.

The second syrup mixture manufacturing step (s40) is a process of cooling the first syrup mixture (s30) while mixing and mixing Assam.

Here, it is preferable that the Assam tea leaves used in the second syrup mixture manufacturing step are 0.65 to 0.75% by weight.

On the other hand, in the present invention, the dried Assam tea leaves may be used as they are, or may be pulverized, and in addition, Assam tea leaves may be used.

Grinding the Assam tea leaves using a grinder; Treating the pulverized Assam tea leaf powder with cellulase, hemicellulase, and glucoamylase enzymes to react; It is prepared by extracting the enzyme-reacted Assam tea leaf liquid. The prepared Assam tea leaf solution may be mixed with the first syrup mixture.

Refrigerated aging step (s50) is a process of refrigerating aging for 24 hours after the secondary syrup mixture is put into a bottle or container.

On the other hand, in the present invention, in the refrigeration aging step, it is proposed that the secondary syrup mixture is refrigerated at 2°C to 5°C for 24 hours.

The manufacturing method of the milk tea syrup thus prepared allows the consumer to conveniently manufacture milk tea by mixing it with an appropriate amount of milk according to their preference.

Hereinafter, a preferred embodiment of the method for producing a milk tea syrup according to the present invention will be described.

Example 1

1. Milk tea syrup (500mL standard)

1) Boil 550ml of clean water.

2) When the water boils, turn off the heat, add 40g of black tea (assam) and boil for 5 minutes.

3) Add 100g of unrefined sugar and 3g of sea salt and boil for 3 minutes over low heat.

4) After turning off the heat, add 5g of black tea (assam), stir and cool.

5) After bottling, it is refrigerated and aged for 24 hours before selling.

The milk tea syrup manufacturing method constituted as described above can reproduce the unique taste and aroma of milk tea containing black tea simply by simply mixing it with milk and mixing it, and it can improve storage and extend the storage and shelf life. .

On the other hand, the present invention is not limited to the disclosed embodiments, and it is possible to use it by changing the application site, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have knowledge. Accordingly, such variations or modifications should be included within the scope of the claims of the present invention.

s10: hot water preparation step
s20: Tea production cost stage
s30: 1st syrup mixture manufacturing step
s40: Second syrup mixture manufacturing step
s50: refrigeration aging stage

Claims (4)

In the manufacturing method of milk tea syrup,
Hot water preparation step of preparing hot water of 80 ~ 100 ℃ by heating the water;
Tea manufacturing step of injecting Assam tea leaves into the hot water and brewing tea for 4 to 6 minutes;
1st syrup mixture manufacturing step of adding unrefined sugar and sea salt to the tea water and boiling at 60 to 90°C for 2 to 4 minutes;
A second syrup mixture manufacturing step of cooling while mixing and mixing assam seed leaves in the first syrup mixture;
Refrigerating aging for 24 hours after bottling the cooled secondary syrup mixture;
A method for producing a milk tea syrup, comprising: a. The method of claim 1,
In the hot water preparation step, the hot water is 75 to 80% by weight;,
Assam tea leaves in the tea production step is 5.5 to 6% by weight;;
In the syrup mixture manufacturing step, unrefined sugar is 13 to 15% by weight, and the sea salt is 0.35 to 0.45% by weight;,
In the second syrup mixture manufacturing step, the Assam tea leaves are 0.65 to 0.75% by weight. The method of claim 1, wherein in the refrigeration aging step, the secondary syrup mixture is refrigerated and aged at 2°C to 5°C. The method of claim 1, wherein in the step of preparing the secondary syrup mixture,
The above Assam tea leaves
Pulverizing using a grinder;
Treating the pulverized Assam tea leaf powder with cellulase, hemicellulase, and glucoamylase enzymes to react;
Preparing the enzyme-reacted Assam tea leaf liquid and mixing it with a primary syrup mixture;
A method for producing a milk tea syrup, characterized in that it further comprises a.

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