Tea processed products in particle shape

Abstract

The present invention relates to a tea processed product having a particle shape and a method for masking the peculiar smell or odor of collagen. In one aspect, the tea processed product comprises tea powder and collagen powder, and does not comprise a binder. In another aspect, the tea processed product comprises tea powder and collagen powder, and comprises 10% by weight or less of fine powder having a particle size of 75 μm or less based on the total weight of the particles of the tea processed product.

Description

Technical Field

[0001] Related Applications

[0002] This application claims priority to Korean Patent Application No. 10-2020-0033242 filed on March 18, 2020 and Korean Patent Application No. 10-2020-0033243 filed on March 18, 2020, which are hereby incorporated by reference in their entirety.

[0003] The present invention relates to a tea processed product in a particle shape and a method for masking the peculiar taste or odor of collagen. Background Art

[0004] When drinking green tea by soaking it in water, only the water-soluble components contained in the green tea are consumed, and the remaining components are discarded. However, the advantage of green tea powder is that all components of green tea, such as tocopherol, vitamin A, fiber, etc., can be taken in. Therefore, compared with tea leaves soaked in hot water, more useful components can be taken in through green tea powder, but the inconvenience of drinking green tea powder is that a tea set or teapot is required, and the cohesion between particles reduces the dispersibility, which takes a long time.

[0005] In recent years, there are also many products sold in single-serving stick packages so that green tea powder can be taken in a water bottle or thermos, but when put into water, there is still a problem of agglomeration and difficulty in dispersion, so there is the inconvenience of having to shake for a long time to drink. In addition, in the case of stick products packaged with a small amount of green tea powder, the cohesion between particles leads to low fluidity, which not only makes it difficult to quantitatively fill the green tea powder, but also increases the probability of defects due to fine powder during sealing.

[0006] On the other hand, collagen, as a protein present in animal bones, cartilage and skin, is known to have the effects of enhancing skin elasticity and moisturizing. Products containing collagen are made from raw materials extracted from pig skin, cowhide, fish, etc., but their sources can cause peculiar odor and peculiar smell of collagen, so there is a disadvantage of being difficult to ingest. Therefore, the peculiar smell and peculiar smell of collagen must be covered in products containing collagen. In order to reduce the peculiar smell and peculiar smell of collagen, strong flavor enhancers or sweetener ingredients with strong sweetness are prepared in products containing collagen on the current market, but there is a problem of increased product calories. In addition, the problem also includes that the peculiar smell and peculiar smell of collagen will still remain in the mouth after ingestion. Summary of the invention

[0007] Technical issues

[0008] In one aspect, the present invention is directed to a processed tea product having a particle shape that wets and disperses rapidly in water.

[0009] In another aspect, the present invention is directed to providing a processed tea product having a particle shape, which comprises collagen powder, and the off-flavor or off-odor of the collagen is improved.

[0010] In yet another aspect, the present invention is directed to a method for masking the off-flavor or off-odor of collagen.

[0011] Technical Solution

[0012] In one aspect, the present invention provides a granular processed tea product, comprising tea powder and collagen powder, and does not contain a binder.

[0013] In another aspect, the present invention provides a granular processed tea product, comprising tea powder and collagen powder, and containing 10 wt % or less of fine powder based on the total weight of the granules of the processed tea product, wherein the particle size of the fine powder is 75 μm or less.

[0014] Beneficial Effects

[0015] In one aspect, the technical effect disclosed in the present invention is to provide a tea processed product having a particle shape that is rapidly wetted and dispersed in water.

[0016] The processed tea product according to the present specification is convenient to drink because it is quickly wetted and dispersed in water, and has excellent fluidity due to a low angle of repose, thereby facilitating product packaging and use.

[0017] In another aspect, the technical effect disclosed in the present invention is to provide a tea processed product having a particle shape, which contains collagen powder and has improved off-flavor or off-odor of collagen.

[0018] In the prior art, the peculiar smell or odor of collagen, which may be manifested as a fishy smell or odor, is reduced by using various additives such as spices, sugars, synthetic polymers, etc. The technical effect disclosed in the present invention is that the peculiar smell or odor of collagen can be reduced and / or improved by using only tea powder as a natural material.

[0019] In yet another aspect, the technical effect disclosed in the present invention is to provide a method for masking the peculiar smell or taste of collagen. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 A photograph showing an initial wetting state of the processed tea product of Example 1 after measuring the wetting time according to an experimental example.

[0021] Figure 2This is a photograph showing confirmation of redispersion of the processed tea product of Example 1 by redispersion by stirring once when the processed tea product was sunk in water after measuring the wetting time according to an experimental example.

[0022] Figure 3 A photograph showing an initial wetting state of the processed tea product of Comparative Example 1 after measuring the wetting time according to an experimental example.

[0023] Figure 4 A photograph showing that crystalline cellulose was put into a beaker and the dispersion state was visually observed after 20 seconds according to an experimental example. DETAILED DESCRIPTION

[0024] Hereinafter, the present invention will be described in detail.

[0025] In one aspect, the present invention provides a granular processed tea product, comprising tea powder and collagen powder, and does not contain a binder.

[0026] In another aspect, the present invention provides a granular processed tea product, comprising tea powder and collagen powder, and containing 10 wt % or less of fine powder based on the total weight of the granules of the processed tea product, wherein the particle size of the fine powder is 75 μm or less.

[0027] In an exemplary embodiment, the granulated processed tea product may be a product with improved off-flavor or off-odor of collagen.

[0028] In an exemplary embodiment, the processed tea product may not contain sweeteners.

[0029] In another aspect, the present invention provides a composition for masking an off-flavor or off-odor of collagen, comprising tea powder as an effective ingredient.

[0030] In another aspect, the present invention provides use of tea powder for masking off-flavor or off-odor of collagen.

[0031] In another aspect, the present invention provides use of tea powder in preparing a composition for masking the off-flavor or off-odor of collagen.

[0032] In another aspect, the present invention provides a method for masking the off-flavor or off-odor of collagen, comprising the step of mixing tea powder and collagen powder.

[0033] The existing green tea powder will cause serious agglomeration when mixed with water for drinking due to the cohesive force between particles, so it cannot be well dispersed in water and has low fluidity and flowability. In contrast, the tea processed product according to the present invention provides the effect of significantly increasing the dispersion rate in a solvent such as water, improving fluidity and flowability by blending with collagen powder.

[0034] In this specification, a binder is a substance that causes powders to agglomerate or bind, and causes the powders to agglomerate or bind into particles larger than the powders. For example, the binder may be a substance that causes tea powders to agglomerate or bind, and can keep the shape of the particles formed by the agglomeration or binding of the tea powders good. The binder may include, for example, starch, hydroxypropyl cellulose, hydroxyethyl cellulose, hydroxypropyl methyl cellulose, sucrose, dextrose, maltitol, maltodextrin, corn syrup, polyvinyl pyrrolidone, polyvinyl alcohol, polysaccharides, and gelatin.

[0035] In the present specification, "granular tea processed products" refer to processed products of tea in the shape of particles. In an exemplary embodiment, the processed tea product may have the shape of tea-collagen composite particles formed by agglomerating a plurality of tea powders and a plurality of collagen powders. For example, the processed tea product may include tea-collagen composite particles formed by adding water to tea powder and collagen powder so that a plurality of tea powders and a plurality of collagen powders agglomerate with each other. When water is added to a dry substance in a fine powder state, the powder components will have adhesion, and due to the adhesion, they will agglomerate with each other, thereby forming large particles that are about 10 to 150 times larger than the powder. These particles can be called granules or particles after drying, and the powder is usually made into granules or particles for use to increase fluidity, improve storage properties, etc.

[0036] In an exemplary embodiment, the particles may have an amorphous, spherical, or ellipsoidal shape.

[0037] In this specification, "tea powder" refers to a powder obtained from tea tree (Camellia sinensis) as a raw material, for example, a powder obtained by crushing, breaking or grinding tea leaves, or a powder obtained by powdering an extract or an extract liquid of tea leaves by a process such as spray drying. The use of the tea leaves may not be limited to the harvest period, whether or not they are processed, or the processing method.

[0038] In an exemplary embodiment, the tea powder can be obtained by utilizing a pulverizing device. The pulverizing device can be roughly divided into a crusher, a grinder, and the like. A crusher is a device for pulverizing large solids, and examples of the device include a jaw crusher, a gyratory crusher, and the like. A grinder is a device for making a powder that has been pulverized primarily in a crusher into a smaller pulverized product, or for preparing a fine powder without primary pulverization, and includes a hammer mill, a roller mill, a ball mill, an attrition mill, an air-flow type mill, and the like. In the case of preparing a powder by pulverizing tea leaves, the above-mentioned pulverizing device, particularly an electric grinder, a ball mill, a hammer mill, and the like, will be used.

[0039] In an exemplary embodiment, the tea may be tea leaves.

[0040] In an exemplary embodiment, the tea may be one or more teas selected from non-fermented tea such as green tea, fermented tea such as black tea, semi-fermented tea such as oolong tea, white tea, scented tea, and post-fermented tea such as Pu'er tea and yellow tea.

[0041] In one exemplary embodiment, the tea may be green tea.

[0042] In one exemplary embodiment, the tea may be green tea leaves.

[0043] In the present specification, the particle size may refer to the maximum diameter of the particle. On the other hand, the particle size in the present specification may refer to the average diameter of the particle.

[0044] In an exemplary embodiment, the particle size of the tea powder may be 50 μm or less, or 1 μm to 50 μm, or 10 μm to 50 μm.

[0045] In one exemplary embodiment, the particle size of the tea powder accounting for 99 wt % or more of the tea powder based on the total weight of the tea powder may be 75 μm or less.

[0046] In an exemplary embodiment, the molecular weight of the collagen may be 300 Mw to 30,000 Mw.

[0047] In an exemplary embodiment, the collagen powder is an ingestible substance in powder form and may be derived from pig skin, cow skin or fish.

[0048] In an exemplary embodiment, the particle size of the collagen powder may be 1 μm to 4000 μm. In another exemplary embodiment, the particle size of the collagen powder may be 1 μm or more, 5 μm or more, 10 μm or more, 15 μm or more, 20 μm or more, 25 μm or more, 30 μm or more, 35 μm or more, 40 μm or more, 45 μm or more, or 50 μm or more, and 4000 μm or less, 3500 μm or less, 3000 μm or less, 2500 μm or less, 2000 μm or less, 1500 μm or less, 1000 μm or less, 900 μm or less, 800 μm or less, 700 μm or less, 600 μm or less, or 500 μm or less.

[0049] In an exemplary embodiment, the content of the collagen powder may be 15 wt % or more, 20 wt % or more, or 25 wt % or more, based on the total weight of the processed tea product.

[0050] In an exemplary embodiment, the collagen powder may be included in an amount of 15 to 85 wt %, 20 to 80 wt %, or 25 to 75 wt %, based on the total weight of the processed tea product.

[0051] In an exemplary embodiment, the tea powder and the collagen powder may be included in a weight ratio of 1 to 5:5 to 1, 1 to 4:4 to 1, or 1 to 3:3 to 1.

[0052] In an exemplary embodiment, the tea powder and the collagen powder may have a tea-collagen composite particle shape formed by mutual bonding. In the present specification, the tea-collagen composite particles have a shape formed by mutual bonding of tea powder and collagen powder and physical combination, agglomeration or aggregation, and refer to particles composed of a composite of tea powder and collagen powder. The tea-collagen composite particles provide an effect of rapidly wetting and dispersing in water. The effect is significantly better than a simple mixture of tea powder and collagen powder. In addition, the tea-collagen composite particles provide an effect of reducing and / or improving unpleasant odors and odors peculiar to collagen.

[0053] In an exemplary embodiment, the tea-collagen composite particles may be formed by using a fluidized bed granulator.

[0054] In an exemplary embodiment, the processed tea product may agglomerate tea powder by using collagen powder as a binder.

[0055] In an exemplary embodiment, the raw materials used in the preparation of the processed tea product may be only tea powder, collagen powder and water.

[0056] In an exemplary embodiment, the processed tea product may be prepared by spraying water onto tea powder and collagen powder.

[0057] In an exemplary embodiment, the processed tea product may be formed of only two raw materials, namely, tea powder and collagen powder, and does not contain any other additives such as adhesives, sweeteners, spices, etc.

[0058] In an exemplary embodiment, the tea powder and the collagen powder account for 90 wt % or more, or 95 wt % or more in the processed tea product based on the total weight of the processed tea product.

[0059] In the prior art, when preparing fine or granular particles, liquid in which a binder is dissolved in water is sprayed onto tea powder, so when dispersed or dissolved in water, there are disadvantages such as turbid color or astringent aftertaste. However, the tea processed product according to the present invention can be prepared without containing a binder, a sweetener, a fragrance, etc., so factors that are not conducive to palatability are eliminated, thereby providing an effect of improving palatability. In addition, a beneficial effect in terms of preparation engineering that simplifies the process is provided.

[0060] In this specification, a sweetener is a substance that improves taste or aroma by reducing peculiar smell or peculiar smell. For example, the sweetener can be a substance added to reduce the peculiar smell or peculiar smell of collagen. The sweetener can be a natural sweetener or an artificial sweetener, and includes other food additives such as spices, as long as it functions as a sweetener. The sweetener can include, for example, stevioside, granulated sugar, glucose, maltose, oligosaccharides, dextrin, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, hydroxypropyl-β-cyclodextrin, indigestible maltodextrin, invert sugar, fructose, lactose, galactose, starch syrup, sorbitol, maltitol, xylitol, erythritol, mannitol, trehalose, aspartame, sucralose, acesulfame potassium and saccharin.

[0061] In an exemplary embodiment, the content of fine powder in the processed tea product may be 10 wt% or less, 1 wt% to 10 wt%, or 5 wt% to 10 wt%, based on the total weight of particles of the processed tea product, and the particle size of the fine powder may be 75 μm or less, or 1 μm to 75 μm.

[0062] In an exemplary embodiment, the average diameter of all particles of the processed tea product may be 100 μm to 600 μm. In another exemplary embodiment, the average diameter of all particles of the processed tea product may be 100 μm or more, 150 μm or more, 200 μm or more, 250 μm or more, or 300 μm or more, and 600 μm or less, 550 μm or less, 500 μm or less, 450 μm or less, 400 μm or less, 350 μm or less, or 300 μm or less.

[0063] In an exemplary embodiment, the wetting time of the tea processed product when in contact with water may be 60 seconds or less, 50 seconds or less, 40 seconds or less, 30 seconds or less, 20 seconds or less, 10 seconds or less, or less than 10 seconds, and the wetting time may be the time required for the entire tea processed product to sink below the water surface when 2 g of the tea processed product is placed on the water surface. The wetting time may refer to the time required for the entire tea processed product to be immersed in water when 2 g of the tea processed product is left standing on the water surface at room temperature without physical or chemical treatment.

[0064] In an exemplary embodiment, the amount of water may be 500 mL.

[0065] In an exemplary embodiment, the wetting time may be the time required for all processed tea products to sink below the water surface when 2 g of the processed tea product is placed on the water surface of 15° C. to 25° C.

[0066] In an exemplary embodiment, the processed tea product may be fine granules, powders or granules.

[0067] In an exemplary embodiment, the processed tea product may be filled into capsules or stick packets.

[0068] In an exemplary embodiment, the processed tea product can be further processed into the form of effervescent tablets or dispersible tablets.

[0069] In an exemplary embodiment, the processed tea product can be directly dissolved in water or juice for drinking, or can be sprinkled on vegetable or fruit salad for ingestion.

[0070] The processed tea product according to the present invention has excellent wettability and dispersibility (spreadability of particles). The present invention provides a processed tea product with a very fast dispersion rate, which does not require stirring or shaking when dispersed in water like existing green tea powder or green tea particles. In addition, the processed tea product has excellent redispersibility, so after being dispersed in water, there will be no mutual adhesion or agglomeration, and the processed tea product will remain in a dispersed state over time. Regardless of the water temperature, the processed tea product shows excellent dispersibility and redispersibility in both cold water and hot water.

[0071] In addition, the processed tea product according to the present invention has a relatively low angle of repose of 35° or less, and thus has the advantage of excellent fluidity or flowability. The angle of repose refers to an angle that can be stably maintained when the processed tea product is piled up, and the greater the angle of repose, the worse the fluidity. Therefore, when packaged in a strip shape, it also provides favorable advantages in the preparation processes of filling, sealing, etc. (for example, it is easy to carry out quantitative packaging and prevent possible defects during sealing), and it also has the effect of being easy to use when used by consumers because it is easy to discharge particles.

[0072] In one exemplary embodiment, in the method for masking the peculiar smell or odor of collagen, 25 wt% or more of tea powder may be mixed based on the total weight of the processed product. In another exemplary embodiment, in the method for masking the peculiar smell or odor of collagen, 25 wt% or more and 90 wt% or less, 85 wt% or less, 80 wt% or less, or 75 wt% or less of tea powder may be mixed based on the total weight of the processed product.

[0073] In an exemplary embodiment, in the method for masking the off-flavor or off-odor of collagen, a weight ratio of the mixed tea powder and the collagen powder may be 1 to 5:5 to 1, 1 to 4:4 to 1, or 1 to 3:3 to 1.

[0074] In an exemplary embodiment, no sweetener may be added in the method for masking the off-flavor or off-odor of collagen.

[0075] In an exemplary embodiment, in the method for masking the off-flavor or off-odor of collagen, tea-collagen composite particles formed by bonding tea powder and collagen powder to each other may be prepared.

[0076] In an exemplary embodiment, the tea-collagen composite particles may be formed by using a fluidized bed granulator.

[0077] In an exemplary embodiment, the tea-collagen composite particles may be prepared by spraying water onto tea powder and collagen powder.

[0078] The technology disclosed in the present invention includes one or more of the following embodiments.

[0079] Embodiment 1: A granular tea processed product, comprising tea powder and collagen powder, and does not contain a binder.

[0080] Embodiment 2: A granular processed tea product, comprising tea powder and collagen powder, and containing 10 wt% or less of fine powder based on the total weight of the granules of the processed tea product, wherein the particle size of the fine powder is 75 μm or less.

[0081] Embodiment 3: According to the granular processed tea product of Embodiment 1 or 2, the tea powder and the collagen powder have a tea-collagen composite particle shape formed by bonding with each other.

[0082] Embodiment 4: The granular processed tea product according to any one or more of Embodiments 1 to 3, wherein the tea is tea leaves.

[0083] Embodiment 5: According to the granular processed tea product described in any one or more of Embodiments 1 to 4, the tea is one or more teas selected from unfermented tea, semi-fermented tea, fermented tea and post-fermented tea.

[0084] Embodiment 6: According to the granular processed tea product described in any one or more of Embodiments 1 to 5, the tea is green tea.

[0085] Embodiment 7: In the granular processed tea product according to any one or more of Embodiments 1 to 6, the content of the collagen powder is 15 wt% or more based on the total weight of the processed tea product.

[0086] Embodiment 8: According to any one or more of Embodiments 1 to 7, the granular processed tea product comprises the tea powder and the collagen powder in a weight ratio of 1 to 5:5 to 1.

[0087] Embodiment 9: According to any one or more of Embodiments 1 to 8, the granular processed tea product has an average diameter of all particles of the processed tea product of 100 μm to 600 μm.

[0088] Embodiment 10: According to any one or more of Embodiments 1 to 9, the granular tea processed product has a wetting time of 60 seconds or less when in contact with water, and the wetting time is the time required for all the tea processed product to sink below the water surface when 2 g of the tea processed product is placed on the water surface.

[0089] Embodiment 11: The granular processed tea product according to any one or more of Embodiments 1 to 10, wherein the processed tea product is fine granules, powders, or granules.

[0090] Embodiment 12: The granulated processed tea product according to any one or more of Embodiments 1 to 11, wherein the processed tea product does not contain a sweetener.

[0091] Example

[0092] Hereinafter, the present invention will be described in more detail with reference to the examples. These examples are only used as examples to illustrate the present invention, and those skilled in the art should understand that these examples do not limit the scope of the present invention.

[0093] [Example 1]

[0094] 375 g of green tea powder (Osulloc Farm, South Korea) and 125 g of collagen powder (suheung, South Korea) were placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water was sprayed to prepare particles under the conditions of air supply temperature of 70° C., exhaust temperature of 30±5° C., nozzle inner diameter of 1.0 mm, spray pressure of 1.0 Bar, air flap of 25% to 35%, and drying temperature of 70° C. The green tea-collagen composite particles used were particles that passed through a 18-mesh (1000 μm) sieve.

[0095] [Example 2]

[0096] 125 g of green tea powder (Osulloc Farm, South Korea) and 375 g of collagen powder (suheung, South Korea) were placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water was sprayed to prepare particles under the conditions of a supply air temperature of 70° C., an exhaust air temperature of 30±5° C., a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 Bar, a damper of 25% to 35%, and a drying temperature of 70° C. The green tea-collagen composite particles used were particles that passed through a 18-mesh (1000 μm) sieve.

[0097] [Example 3]

[0098] 250 g of green tea powder (Osulloc Farm, South Korea) and 250 g of collagen powder (suheung, South Korea) were placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water was sprayed to prepare particles under the conditions of a supply air temperature of 70° C., an exhaust air temperature of 30±5° C., a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 Bar, a damper of 25% to 35%, and a drying temperature of 70° C. The green tea-collagen composite particles used were particles that passed through a 18-mesh (1000 μm) sieve.

[0099] [Comparative Example 1]

[0100] 450 g of green tea powder (Osulloc Farm, South Korea) and 50 g of collagen powder (suheung, South Korea) were placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water was sprayed to prepare particles under the conditions of a supply air temperature of 70° C., an exhaust air temperature of 30±5° C., a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 Bar, a damper of 25% to 35%, and a drying temperature of 70° C. The green tea-collagen composite particles used were particles that passed through a 18-mesh (1000 μm) sieve.

[0101] [Comparative Example 2]

[0102] 250 g of green tea powder (Osulloc Farm, Korea) and 250 g of collagen powder (suheung company, Korea) were mixed for about 1 minute to prepare a simple mixture of green tea powder and collagen powder.

[0103] [Comparative Example 3]

[0104] 500 g of green tea powder (Osulloc Farm, Korea) was placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water was sprayed to prepare granules under the conditions of air supply temperature of 70° C., exhaust temperature of 30±5° C., nozzle inner diameter of 1.0 mm, spray pressure of 1.0 Bar, air flap of 25% to 35%, and drying temperature of 70° C. The green tea-green tea composite granules used were those that had passed through a 18 mesh (1000 μm) sieve.

[0105] A mixture of 250 g of the obtained green tea-green tea composite particles and 250 g of collagen powder (suheung Co., Korea) was designated as Comparative Example 3 and used in the following experimental examples.

[0106] [Comparative Example 4]

[0107] 475 g of green tea powder (Osulloc Farm, Korea) was placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water in which 25 g of maltodextrin was dissolved was sprayed under the conditions of a supply air temperature of 70° C., an exhaust air temperature of 30±5° C., a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 Bar, a damper of 25% to 35%, and a drying temperature of 70° C. to prepare granules. The green tea-green tea composite granules used were granules that passed through a 18-mesh (1000 μm) sieve.

[0108] [Comparative Example 5]

[0109] 475 g of green tea powder (Osulloc Farm, South Korea) was placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water dissolved with 25 g of hydroxypropylmethylcellulose (HPMC, 4 cps, Lotte Fine Chemicals, South Korea) was sprayed under the conditions of a supply air temperature of 70° C., an exhaust air temperature of 30±5° C., a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 Bar, a damper of 25% to 35%, and a drying temperature of 70° C. to prepare granules. The green tea-green tea composite granules used were granules that passed through a 18 mesh (1000 μm) sieve.

[0110] [Comparative Example 6]

[0111] 500 g of green tea powder (Osulloc Farm, Korea) was designated as Comparative Example 6 and used in the following experimental examples.

[0112] [Comparative Example 7]

[0113] 50 g of green tea powder (Osulloc Farm, South Korea) and 450 g of collagen powder (suheung, South Korea) were placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water was sprayed to prepare particles under the conditions of air supply temperature of 70° C., exhaust temperature of 30±5° C., nozzle inner diameter of 1.0 mm, spray pressure of 1.0 Bar, air flap of 25% to 35%, and drying temperature of 70° C. The green tea-collagen composite particles used were particles that passed through a 18-mesh (1000 μm) sieve.

[0114] [Comparative Example 8]

[0115] 500 g of collagen powder (suheung company, Korea) was designated as Comparative Example 8 and used in the following experimental examples.

[0116] [Comparative Example 9]

[0117] 125 g of powdered green tea extract (Samkyung costech, Korea) and 375 g of collagen powder (Suheung, Korea) were placed in a top spray fluidized bed granulator (GPCG-1, top spray type, Glatt, Germany), and water was sprayed to prepare particles under the conditions of a supply air temperature of 70° C., an exhaust air temperature of 30±5° C., a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 Bar, a damper of 25% to 35%, and a drying temperature of 70° C. The green tea-collagen composite particles used were particles that passed through a 18-mesh (1000 μm) sieve.

[0118] [Experimental Example]

[0119] (1) Particle size analysis

[0120] The proportion of fine powder having a particle size within a specific range (75 μm or less) in the tea processed products of Examples 1 to 3 and Comparative Examples 1 to 6 was measured using a particle size analyzer (Mastersizer, Malvern, UK), and the results are shown in the following Table 1. In addition, the proportion of fine powder in 500 g of collagen powder (suheung, South Korea) was measured, and the content of fine powder was 25.67% by weight.

[0121] (2) Determination of wetting time

[0122] In a beaker filled with 500 mL of water at the same temperature as room temperature, 2 g of the processed tea products of Examples 1 to 3 and Comparative Examples 1 to 6 were carefully placed, and then the wetting time for sinking below the water surface and not agglomerating on the water surface was measured, and the results are shown in Table 1. The wetting time is the time for the processed tea products to sink below the water surface after standing without applying physical external forces such as stirring or shaking. Since some samples did not sink below the water surface and the phenomenon of agglomeration on the water surface continued, the observation time was set to a maximum of 180 seconds.

[0123] (3) Determination of the angle of repose

[0124] After fixing the funnel for powder passing on the ground, the tea processed products of Examples 1 to 3 and Comparative Examples 1 to 6 were placed in the funnel, and then the funnel was slowly raised to pile up into a cone-shaped pile. The average value of the diameter of the four points of the piled cone and the height of the cone were measured, and the angle of repose was calculated according to the following mathematical formula. The results are shown in Table 1 below.

[0125] tanα=height / (0.5×base diameter)

[0126] The angle of repose is an index of the fluidity (flowability) of the granules, and generally means very good at 25° to 30°, good at 31° to 35°, and slightly good at 36° to 40°. The better the fluidity, the easier it is to fill the granules in the required amount when filling them into capsules or stick sachets, or compressing them into tablets, thereby having the advantage of making the process smoother.

[0127]

Table 1

[0128]

[0129] Examples 1 to 3 are tea processed products composed of green tea-collagen composite particles prepared by mixing 25 wt % to 75 wt % of green tea powder and 25 wt % to 75 wt % of collagen powder. The tea processed products of Examples 1 to 3 have a fine powder content of 10 wt % or less and a wetting time of less than 10 seconds, and it is confirmed that the dispersion rate in water is very excellent (refer to Figure 1 ). The results confirmed by naked eyes showed that the tea processed products of Examples 1 to 3 not only dispersed rapidly in water, but also had excellent redispersibility after dispersion in water, without any mutual adhesion or agglomeration (refer to Figure 2 ). Even after wetting, the sinking green tea powder or green tea particles may be poorly dispersed and agglomerated, however, the processed tea product according to the present invention has very excellent dispersibility without the use of a binder, so that agglomeration is almost non-existent without shaking or stirring.

[0130] In addition, the processed tea products of Examples 1 to 3 had an angle of repose of 35° or less, and were confirmed to have good fluidity. The processed tea products of Examples 1 to 3 had more excellent fluidity than the processed tea products of Comparative Examples 4 and 5 using a binder. Since the processed tea products according to the present invention have good fluidity, they are easy to package in a filling process, etc., and are easy to use because particles can be easily discharged.

[0131] In Comparative Example 1, green tea-collagen composite particles were prepared by using 450 g of green tea powder and 50 g of collagen powder. The tea processed product of Comparative Example 1 had a high fine powder content and was not wetted within the measurement time (180 seconds). A considerable portion of the fine powder remained on the water surface, and thus it was confirmed that the dispersibility in water was poor (refer to Figure 3 ). It was judged that when the content of collagen powder was low, the fine powder content increased due to the decrease in the binding force of the binding tea powder, and thus the dispersibility in water became poor.

[0132] Comparative Example 2 is a simple mixture of green tea powder and collagen powder, and both the fine powder content and the wetting time are high.

[0133] In Comparative Example 3, after preparing particles consisting only of green tea powder, they were mixed with an equal amount of collagen powder. Although the tea processed product of Comparative Example 3 contained green tea-green tea composite particles, the fine powder content increased due to the simple addition of collagen powder, and the dispersibility of green tea powder in water was not improved.

[0134] Green tea-green tea composite particles were prepared by using maltodextrin or HPMC as a binder in Comparative Examples 4 and 5. The tea processed product of Comparative Example 4 failed to improve the dispersibility of green tea powder in water even when a binder was used. HPMC was used as a binder in the tea processed product of Comparative Example 5, and although the fine powder content was high, relatively fast wettability was exhibited. However, the wetting rate exhibited was still lower than that of the tea processed product according to the present invention. In addition, the tea processed product of Comparative Example 5 has the limitation of having an astringent aftertaste, etc. As a synthetic additive, HPMC has the disadvantage that it does not conform to the recent food trend, namely clean label, and therefore is not highly favored by consumers.

[0135] Comparative Example 6 is a green tea powder having a fine powder content of 99.52% by weight. It was confirmed that when the green tea powder was mixed with water and drunk, it was poorly dispersed and agglomerated due to the agglomeration phenomenon.

[0136] (4) Dispersibility of crystalline cellulose

[0137] Commercially available crystalline cellulose as a crystalline powder (Avicel PH200, Dupont, USA) was obtained, and the proportion of fine powder having a particle size of 75 μm or less was measured using a particle size analyzer (Mastersizer, Malvern, UK). As a result, the crystalline cellulose as a crystalline powder had a fine powder content of 9.29%.

[0138] In addition, the crystalline cellulose as a crystalline powder was carefully placed in a beaker filled with 500 mL of water at the same temperature as room temperature, and then the dispersion state was confirmed after standing for 20 seconds without applying a physical external force such as stirring or shaking. As a result, the crystalline cellulose was not well dispersed in the water and all settled at the bottom of the cup after 20 seconds (see Figure 4 ).

[0139] As described above, although the fine powder content is low, the dispersibility and redispersibility of crystalline cellulose in water are low. From this, it can be seen that the fine powder content is not a factor that determines the dispersibility of particles, and even if the fine powder content is low, different dispersibility and redispersibility will be exhibited depending on the particle.

[0140] (5) Evaluation of the preference for the odor and taste of collagen

[0141] Ten assessors were asked to evaluate the odor and odor preference and overall palatability of the particles of Examples 1 to 3 and Comparative Examples 7 to 9. Specifically, 1 g of each particle was dispersed in 150 mL of water and ingested, and then the odor and odor preference and overall palatability of the collagen were evaluated. The scores of each assessor were averaged, and the results are shown in Table 2 below. 15 points were used as the highest score for evaluation, and the higher the score, the higher the odor and odor preference and overall palatability.

[0142]

Table 2

[0143]

[0144]

[0145] As shown in Table 2, it was confirmed that the use of green tea powder can significantly reduce the peculiar taste and odor of collagen without using sweeteners, and can also greatly improve the overall palatability. In particular, based on the total weight of the processed product, 25% by weight or more of green tea powder is more effective in improving the peculiar taste and odor of collagen. In addition, based on the total weight of the processed product, 25% by weight of green tea powder is included in Example 2, and an equal amount of powdered green tea extract is used to replace the green tea powder in Comparative Example 9, and the peculiar taste preference of Example 2 is improved to more than twice that of Comparative Example 9. It can be seen that green tea powder is very effective in improving the peculiar taste and odor of collagen.

[0146] As mentioned above, specific parts of the present invention have been described in detail, and it should be understood by those skilled in the art that these specific technologies are only preferred embodiments, and the scope of the present invention is not limited thereto. Therefore, the protection scope of the present invention will be limited by the attached claims and their equivalents.

Claims

1. A granular processed tea product, comprising green tea powder and collagen powder, wherein the green tea powder and collagen powder have a green tea-collagen composite particle shape formed by bonding to each other, and contains 10% by weight or less of fine powder based on the total weight of the particles of the processed tea product, wherein the particle size of the fine powder is 75 μm or less, and the average diameter of all particles of the processed tea product is 200 μm to 600 μm, and The weight ratio of the green tea powder to the collagen powder is 1-3:3-1.

2. The granular processed tea product according to claim 1, characterized in that The processed tea product does not contain a binder.

3. The granular processed tea product according to claim 1, characterized in that: The weight ratio of the green tea powder to the collagen powder is 3:1 or 1:

1.

4. The granular processed tea product according to claim 1, characterized in that: The average diameter of all particles of the processed tea product is 300 μm to 400 μm.

5. The granular processed tea product according to claim 1, characterized in that: The processed tea product has a wetting time of 60 seconds or less when in contact with water, the wetting time being the time required for the entire processed tea product to sink below the water surface when 2 g of the processed tea product is placed on the water surface.

6. The granular processed tea product according to claim 1, characterized in that: The processed tea product is fine granules, powders or granules.

7. The granular processed tea product according to claim 1, characterized in that: The processed tea product does not contain sweeteners.

Images