Processed tea product having particle form

Abstract

To provide a tea processed product having a particle form, and to provide a method for masking an offensive taste or an offensive smell of collagen.SOLUTION: Disclosed herein is a processed tea product having a particulate form and a method of masking off-taste or off-flavor of collagen. In an aspect, the processed product of tea comprises tea powder and collagen powder and does not comprise a binder. In another aspect, the processed product of tea comprises tea powder and collagen powder, and comprises 10% by weight or less of fine powder having a particle diameter of 75 μm or less based on the total weight of the particles of the processed product of tea.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] [CROSS-REFERENCE TO RELATED APPLICATIONS] 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, the entire contents of which are incorporated herein by reference.

[0002] The present disclosure discloses a tea product having a particulate form and a method for masking the off-taste or off-odor of collagen. [Background technology]

[0003] When green tea is brewed with water, only the water-soluble components are consumed and the rest is discarded, but powdered green tea has the advantage of allowing you to ingest all of the components of green tea, such as tocopherol, vitamin A, fiber, etc. Therefore, powdered green tea allows you to ingest far more useful components than tea leaves brewed with hot water. However, drinking powdered green tea requires tea utensils and tea utensils, and the cohesive force between the particles reduces dispersibility, making it time-consuming.

[0004] In recent years, many products have been sold in disposable stick packages so that powdered green tea can be poured into water bottles or tumblers for drinking, but these products still have the problem of clumping and being difficult to disperse when added to water, requiring a considerable amount of shaking before drinking.Furthermore, in the case of stick-type products in which powdered green tea is packed in small amounts, the fluidity of the powder is low due to the cohesion between the particles, making it difficult to dispense the powder in the correct amount, and there is a high probability of defects due to fine powder during sealing.

[0005] Collagen is a protein found in animal bones, cartilage, and skin, and is known to be effective in improving skin elasticity and moisture retention. Collagen-containing products are typically made from raw materials extracted from pigskin, cowhide, fish, etc., and have the disadvantage of being difficult to ingest due to the unpleasant taste and odor inherent to collagen. Therefore, it is necessary to mask the unpleasant taste and odor of collagen in collagen-containing products. Currently available collagen-containing products contain strong flavorings or sweeteners that produce a strong sweet taste in order to reduce the unpleasant taste and odor inherent to collagen, but this results in a problem of high calorie content. Another problem is that the unpleasant taste and odor of collagen lingers in the mouth after ingestion. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Korean Patent Publication No. 10-2006-0090894 Summary of the Invention [Problem to be solved by the invention]

[0007] In one aspect, the present disclosure aims to provide a tea product having a particulate morphology that quickly wets and disperses in water.

[0008] In another aspect, the present disclosure aims to provide a processed tea product that includes collagen powder and has a particulate form that is ameliorated for off-tastes or off-flavors of collagen.

[0009] In yet another aspect, the present disclosure provides a method for masking the off-taste or off-odor of collagen. The purpose is to [Means for solving the problem]

[0010] In one aspect, the present disclosure provides a particulate tea product comprising tea powder and collagen powder, and not containing a binder.

[0011] In another aspect, the present disclosure provides a particulate tea product comprising tea powder and collagen powder, and containing 10 wt% or less of fine powder based on the total weight of the particles of the tea product, and the fine powder has a particle diameter of 75 μm or less. [Effects of the Invention]

[0012] In one aspect, the technology set forth in this disclosure is effective in providing tea products having a particulate morphology that quickly wets and disperses in water.

[0013] The processed tea product according to the present disclosure quickly wets and disperses in water, making it convenient to drink, and has a low angle of repose, which makes it easy to flow and package as a product.

[0014] In another aspect, the technology disclosed in this disclosure is effective in providing a tea product that contains collagen powder and has a particulate morphology that is ameliorated for off-tastes or off-flavors of collagen.

[0015] Conventionally, various additives such as flavorings, sugars, synthetic polymers, etc. have been used to reduce the off-taste or off-odor of collagen, which can be expressed as a fishy or fishy smell. The technology disclosed in the present disclosure can sufficiently reduce and / or improve the off-taste or off-odor of collagen using only tea powder, a natural material.

[0016] In yet another aspect, the technology disclosed herein is effective in providing a method for masking the off-taste or off-odor of collagen. [Brief explanation of the drawings]

[0017] [Figure 1] 1 is a photograph showing the initial moist state of the tea product of Example 1 after measuring the moistening time according to an experimental example. [Figure 2] This is a photograph showing the redispersibility of the tea processed product of Example 1, which was confirmed after measuring the wetting time of the tea processed product in Example 1 according to an experimental example, by stirring the tea processed product once after it had sunk in water and redispersing it. [Figure 3] 1 is a photograph showing the initial moist state of a processed tea product of Comparative Example 1 after measuring the moistening time according to an experimental example. [Figure 4] This is a photograph of the dispersion state visually confirmed 20 seconds after placing crystalline cellulose in a beaker according to an experimental example. DETAILED DESCRIPTION OF THE INVENTION

[0018] The present disclosure will be described in detail below.

[0019] In one aspect, the present disclosure provides a particulate tea product comprising tea powder and collagen powder, and not containing a binder.

[0020] In another aspect, the present disclosure provides a particulate tea product comprising tea powder and collagen powder, and containing 10 wt% or less of fine powder based on the total weight of the particles of the tea product, and the fine powder has a particle diameter of 75 μm or less.

[0021] According to an exemplary embodiment, the particulate tea product may have an improved off-flavor or off-odor of collagen.

[0022] In an exemplary embodiment, the particulate tea product may not contain a sweetener.

[0023] In another aspect, the present disclosure provides a composition for masking the off-taste or off-odor of collagen, comprising tea powder as an active ingredient.

[0024] In another aspect, the present disclosure provides the use of tea powder for masking the off-taste or off-odor of collagen.

[0025] In another aspect, the present disclosure provides the use of tea powder to prepare a composition for masking the off-taste or off-odor of collagen.

[0026] In another aspect, the present disclosure provides a method for masking the off-taste or off-odor of collagen, comprising mixing tea powder and collagen powder.

[0027] Conventional green tea powders are difficult to disperse in water and have poor fluidity and flowability due to the severe clumping caused by the cohesive forces between the particles when mixed with water for drinking. In contrast, the tea processed product of the present disclosure, when blended with collagen powder, has the effect of significantly improving the dispersion speed in a solvent, such as water, and improving the fluidity and flowability.

[0028] In the present disclosure, a binder is a substance that aggregates or binds powders, forming larger particles than the powder. For example, the binder may be a substance that aggregates or binds tea powders, or may be a substance that maintains the aggregated or bound particle shape of the tea powder. Examples of binders include starch, hydroxypropyl cellulose, hydroxyethyl cellulose, hydroxypropyl methyl cellulose, sucrose, dextrose, maltitol, maltodextrin, corn syrup, polyvinylpyrrolidone, polyvinyl alcohol, polysaccharides, and gelatin.

[0029] In the present disclosure, a granular tea product refers to a tea product in a granular form. In one exemplary embodiment, the tea product may be in the form of a tea-collagen composite particle formed by agglomerating multiple tea powder particles and multiple collagen powder particles. For example, the tea product may include tea-collagen composite particles formed by adding water to the tea powder and collagen powder to solidify multiple tea powder particles and multiple collagen powder particles. When water is added to a finely powdered dried product, the powder components become sticky, and due to this stickiness, they aggregate together to form particles approximately 10 to 150 times larger than the powder. Such particles, when dried, are sometimes called fine particles or granules, and powders are generally granulated or granulated to improve flowability and shelf life.

[0030] In an example embodiment, the particles may have an amorphous, spherical, or elliptical shape.

[0031] In the present disclosure, tea powder refers to a powder obtained from tea plants (Camellia sinensis) as a raw material, and may be, for example, a powder obtained by crushing, crushing, or grinding tea plant leaves, or a powder obtained by powdering an extract or extract of tea plant leaves through a process such as spray drying. The tea plant leaves can be used without any particular limitations regarding the harvest time, whether they have been processed, or the processing method.

[0032] In an exemplary embodiment, the tea powder can be obtained using a grinding device. Grinding devices can be broadly classified into crushers, grinders, etc. Crushers are devices that crush large solid lumps, and examples of such devices include jaw crushers and gyratory crushers. Grinders are devices that further grind powder that has been primarily ground in a crusher, or grind powder without primary grinding, and include hammer mills, roller mills, ball mills, attrition mills, and air-flow mills. When grinding tea plant leaves to produce powdered green tea, grinding devices such as electric mortars, ball mills, and hammer mills are used.

[0033] In an exemplary embodiment, the tea may be tea leaves.

[0034] In an exemplary embodiment, the tea may be one or more selected from the group consisting of unfermented tea, such as green tea, fermented tea, such as black tea, semi-fermented tea, such as oolong tea, white tea, flower tea, and post-fermented tea, such as pu-erh tea and yellow tea.

[0035] In an exemplary embodiment, the tea may be green tea.

[0036] In an exemplary embodiment, the tea may be green tea leaves.

[0037] In this disclosure, particle size may refer to the longest diameter of the particle. In another aspect, in this disclosure, particle size may refer to the average diameter of the particle.

[0038] In an exemplary embodiment, the tea powder may have a particle size of 50 μm or less, or 1 to 50 μm, or 10 to 50 μm.

[0039] In an exemplary embodiment, the tea powder may have a particle size of 75 μm or less, which accounts for 99% or more by weight based on the total weight of the tea powder.

[0040] In an exemplary embodiment, the collagen has a molecular weight of 300 to 30,000 Mw. It may have the following characteristics.

[0041] In an exemplary embodiment, the collagen powder is ingestible and in powder form, and may be derived from pig skin, cow skin, or fish.

[0042] In an exemplary embodiment, the collagen powder has a particle size of 1 to 4,000 μm. In another exemplary embodiment, the collagen powder may have a particle size of 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 4,000 μm or more. The particle size may be 0 μm or less, 3,500 μm or less, 3,000 μm or less, 2,500 μm or less, 2,000 μm or less, 1,500 μm or less, 1,000 μm or less, 900 μm or less, 800 μm or less, 700 μm or less, 600 μm or less, or 500 μm or less.

[0043] In an exemplary embodiment, the collagen powder may be included in an amount of 15 wt % or more, 20 wt % or more, or 25 wt % or more based on the total weight of the processed tea product.

[0044] In an exemplary embodiment, the collagen powder is 1.0% by weight based on the total weight of the tea product. It may be contained in an amount of 5 to 85% by weight, 20 to 80% by weight, or 25 to 75% by weight.

[0045] In an exemplary embodiment, the tea powder, collagen, and powder may be contained in a weight ratio of 1-5:5-1, a weight ratio of 1-4:4-1, or a weight ratio of 1-3:3-1.

[0046] In one exemplary embodiment, the tea powder and collagen powder may be entangled to form tea-collagen composite particles. In the present disclosure, tea-collagen composite particles refer to particles in which the tea powder and collagen powder are entangled and physically bound, aggregated, or congregated, forming a composite of tea powder and collagen powder. The tea-collagen composite particles exhibit the effect of quickly wetting and dispersing in water, which is significantly superior to a simple mixture of tea powder and collagen powder. Furthermore, the tea-collagen composite particles exhibit the effect of reducing and / or ameliorating the unpleasant off-taste and odor inherent to collagen.

[0047] In an exemplary embodiment, the tea-collagen composite particles may be formed using a fluidized bed granulator.

[0048] In an exemplary embodiment, the processed tea product may be made by agglomerating tea powder using collagen powder as a binder.

[0049] In an exemplary embodiment, the tea product may be manufactured using only tea powder, collagen powder, and water as manufacturing raw materials.

[0050] In an exemplary embodiment, the processed tea product may be prepared by injecting water into tea powder and collagen powder.

[0051] In an exemplary embodiment, the tea product may be made of only two ingredients, tea powder and collagen powder, without any other additives such as binders, sweeteners, or flavorings.

[0052] In an exemplary embodiment, the processed tea product may be composed of tea powder and collagen powder in an amount of 90 wt % or 95 wt % or more based on the total weight of the processed tea product.

[0053] Conventionally, when producing fine granules or granules, a solution of a binder dissolved in water is sprayed onto green tea powder, which has drawbacks such as a cloudy color and a dull aftertaste when dispersed or dissolved in water. However, the tea processed product according to the present disclosure can be produced without the use of binders, sweeteners, flavorings, etc., eliminating factors that inhibit palatability and improving palatability. Furthermore, the simplified manufacturing process provides advantages.

[0054] In the present disclosure, a sweetener is a substance that improves taste or aroma by reducing off-flavors or odors. For example, the sweetener may be a substance added to reduce the off-flavor or odor inherent to collagen. The sweetener may be a natural sweetener or an artificial sweetener, and includes flavorings and other food additives as long as it can function as a sweetener. Examples of sweeteners include 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, trihalose, aspartame, sucralose, acesulfame K, and saccharin.

[0055] In an exemplary embodiment, the processed tea product may contain fine powder in an amount of 10 wt % or less, 1-10 wt %, or 5-10 wt % based on the total weight of the processed tea product particles, and the fine powder may have a particle size of 75 μm or less, or 1-75 μm.

[0056] In one exemplary embodiment, the processed tea product may have an average particle size of all particles of 100 to 600 μm. In another exemplary embodiment, the processed tea product may have an average particle size of all particles of 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.

[0057] In an exemplary embodiment, the tea processed product has a wetting time of 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 when contacted with water, and the wetting time may be the time it takes for the entire tea processed product to sink below the surface of water when 2 g of the tea processed product is placed on the surface of water at room temperature without any physical or chemical treatment.

[0058] In one exemplary embodiment, the amount of water may be 500 mL.

[0059] In an exemplary embodiment, the wetting time may be the time it takes for the entire tea product to sink below the surface of water at 15 to 25°C when 2 g of the tea product is placed on the surface of water.

[0060] In an exemplary embodiment, the tea product may be in the form of fine granules, powder, or granules.

[0061] In an exemplary embodiment, the tea product may be packed in capsules or stick-shaped packets.

[0062] In an exemplary embodiment, the processed tea product may be further processed into the form of an effervescent tablet or a dispersible tablet.

[0063] In an exemplary embodiment, the tea product may be directly mixed with water or juice and consumed, or sprinkled on vegetable or fruit salad.

[0064] The tea processed product according to the present disclosure has excellent wettability and dispersibility (particle diffusion). The tea processed product has such a fast dispersion speed that it is unnecessary to stir or shake conventional powdered green tea or powdered green tea granules to disperse them in water. Furthermore, the tea processed product has excellent redispersibility, so that it does not stick to itself or aggregate after being dispersed in water, and maintains its dispersed state over time. The tea processed product exhibits excellent dispersibility and redispersibility in both cold and hot water, regardless of the water temperature.

[0065] Furthermore, the tea processed products according to the present disclosure have the advantage of excellent flowability and fluidity due to their low angle of repose of 35° or less. The angle of repose refers to the angle at which tea processed products can be stably maintained when stacked, and the higher the angle of repose, the lower the flowability. This provides advantages in manufacturing processes such as filling and sealing when packaging in stick form (e.g., it makes it easy to package in a fixed amount and prevents defects that may occur during sealing), and it is also convenient for consumers as particles can be easily removed during use.

[0066] In one exemplary embodiment, the method for masking the off-taste or off-odor of collagen may be to mix tea powder in an amount of 25 wt % or more based on the total weight of the processed product. In an exemplary embodiment, the method for masking the off-taste or off-odor of collagen may involve mixing tea powder in an amount of 25 wt % or more and 90 wt % or less, 85 wt % or less, 80 wt % or less, or 75 wt % or less based on the total weight of the processed product.

[0067] In an exemplary embodiment, the method for masking the off-taste or off-odor of collagen may be mixing tea powder and collagen powder in a weight ratio of 1-5:5-1, 1-4:4-1, or 1-3:3-1.

[0068] In an exemplary embodiment, the method for masking the off-taste or off-odor of collagen may be to not add a sweetener.

[0069] In an exemplary embodiment, the method for masking the off-taste or off-odor of collagen may be to prepare tea-collagen composite particles in which tea powder and collagen powder are entangled.

[0070] In an exemplary embodiment, the tea-collagen composite particles may be formed using a fluidized bed granulator.

[0071] In an exemplary embodiment, the tea-collagen composite particles may be prepared by injecting water into tea powder and collagen powder.

[0072] The techniques disclosed herein may include one or more of the following aspects. Aspect 1: A granular tea product comprising tea powder and collagen powder, but not containing a binder. Aspect 2: A granular tea product comprising tea powder and collagen powder, the granular tea product containing 10% by weight or less of fine powder based on the total weight of the particles of the tea product, the fine powder having a particle diameter of 75 μm or less. Mode 3: A granular processed tea product according to Mode 1 or Mode 2, in which the tea powder and collagen powder are entangled to form a tea-collagen composite particle. Aspect 4: The granular processed tea product according to any one of Aspects 1 to 3, wherein the tea is tea leaves. Aspect 5: The granular processed tea product according to any one of Aspects 1 to 4, wherein the tea is one or more selected from the group consisting of unfermented tea, semi-fermented tea, fermented tea, and post-fermented tea. Aspect 6: The granular processed tea product according to any one of Aspects 1 to 5, wherein the tea is green tea. Aspect 7: The particulate processed tea product according to any one of Aspects 1 to 6, wherein the collagen powder is contained in an amount of 15 wt % or more based on the total weight of the processed tea product. Aspect 8: The granular processed tea product according to any one of Aspects 1 to 7, wherein the tea powder and collagen powder are contained in a weight ratio of 1-5:5-1. Aspect 9: The particulate processed tea product according to any one of Aspects 1 to 8, wherein the average particle size of all particles in the processed tea product is 100 to 600 μm. Aspect 10: A particulate tea product according to any one of Aspects 1 to 9, wherein the wetting time of the tea product when brought into contact with water is 60 seconds or less, and the wetting time is the time it takes for the entire tea product to sink below the surface of the water when 2 g of the tea product is placed on the surface of the water. Aspect 11: The particulate processed tea product according to any one of Aspects 1 to 10, wherein the processed tea product is in the form of fine granules, powder, or granules. Aspect 12: The particulate processed tea product according to any one of Aspects 1 to 11, wherein the processed tea product does not contain a sweetener.

[0073] The present disclosure will be described in more detail below with reference to examples. It will be obvious to those skilled in the art that the examples are merely for the purpose of illustrating the disclosure, and that the scope of the present disclosure is not to be construed as being limited by these examples.

[0074] Example 1 375g of green tea powder (Osulloc Farm, Republic of Korea) and 125g of collagen powder (Sohoon Co., Ltd., Republic of Korea) were mixed in a top spray fluidized bed granulator (GPCG-1, Top sp Granules were produced by spraying water into a 1.0 mm nozzle with an inlet air temperature of 70°C, an outlet air temperature of 30±5°C, a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 bar, an air flap of 25-35%, and a drying temperature of 70°C. Granules were passed through an 18 mesh (1,000 μm) sieve and used as green tea-collagen composite particles.

[0075] Example 2. 125g of green tea powder (Osulloc Farm, Republic of Korea) and 375g of collagen powder (Sohoon Co., Ltd., Republic of Korea) were mixed in a top spray fluidized bed granulator (GPCG-1, Top sp Granules were produced by spraying water into a 1.0 mm nozzle with an inlet air temperature of 70°C, an outlet air temperature of 30±5°C, a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 bar, an air flap of 25-35%, and a drying temperature of 70°C. Granules were passed through an 18 mesh (1,000 μm) sieve and used as green tea-collagen composite particles.

[0076] Example 3. 250g of green tea powder (Osulloc Farm, Republic of Korea) and 250g of collagen powder (Sohoon Co., Ltd., Republic of Korea) were mixed in a top spray fluidized bed granulator (GPCG-1, Top sp Granules were produced by spraying water into a 1.0 mm nozzle with an inlet air temperature of 70°C, an outlet air temperature of 30±5°C, a nozzle inner diameter of 1.0 mm, a spray pressure of 1.0 bar, an air flap of 25-35%, and a drying temperature of 70°C. Granules were passed through an 18 mesh (1,000 μm) sieve and used as green tea-collagen composite particles.

[0077] Comparative Example 1 450g of green tea powder (Osulloc Farm, Republic of Korea) and 50g of collagen powder (Sohoon Co., Ltd., Republic of Korea) were mixed in a top spray fluidized bed granulator (GPCG-1, Top spr Granules were produced by spraying water into a dryer (ay type, Glatt, Germany) under the following conditions: inlet air temperature 70°C, exhaust air temperature 30±5°C, nozzle inner diameter 1.0 mm, spray pressure 1.0 bar, air flap 25-35%, and drying temperature 70°C. Granules were passed through an 18 mesh (1,000 μm) sieve and used as green tea-collagen composite particles.

[0078] Comparative Example 2 250 g of green tea powder (Osulloc Farm, Republic of Korea) and 250 g of collagen powder (Sohoon Co., Ltd., Republic of Korea) were mixed for about 1 minute to prepare a simple mixture of green tea powder and collagen powder.

[0079] Comparative Example 3. 500g of green tea powder (Osulloc Farm, Republic of Korea) was placed in a top spray fluidized bed granulator (GPCG-1, Top spray type, Glatt, Germany) and heated at an inlet air temperature of 70 Granules were produced by spraying water under the following conditions: ℃, exhaust temperature 30±5℃, nozzle inner diameter 1.0 mm, spray pressure 1.0 bar, air flap 25-35%, and drying temperature 70℃. The mixture was passed through an 18 mesh (1,000μm) sieve to produce green tea-green tea composite particles. It was used as.

[0080] The obtained green tea and green tea composite particles (250g) and collagen powder (Sohun Co., Ltd., Korea The mixture was used as Comparative Example 3 in the following experimental examples.

[0081] Comparative Example 4. 475g of green tea powder (Osulloc Farm, Republic of Korea) was placed in a top spray fluidized bed granulator (GPCG-1, Top spray type, Glatt, Germany) and heated at an inlet air temperature of 70°C. Granules were produced by spraying water containing 25g of maltodextrin dissolved therein under the following conditions: 18 mesh (1,000μm), exhaust temperature 30±5℃, nozzle inner diameter 1.0mm, spray pressure 1.0 bar, air flap 25-35%, and drying temperature 70℃. The powder passed through a sieve was used as green tea-green tea composite particles.

[0082] Comparative Example 5. 475g of green tea powder (Osulloc Farm, Republic of Korea) was placed in a top spray fluidized bed granulator (GPCG-1, Top spray type, Glatt, Germany) and heated at an inlet air temperature of 70°C. Granules were prepared by spraying water containing 25g of hydroxypropyl methylcellulose (HPMC, 4cps, Lotte Fine Chemicals, Korea) under the following conditions: °C, exhaust temperature 30±5°C, nozzle inner diameter 1.0mm, spray pressure 1.0bar, air flap 25-35%, and drying temperature 70°C. The granules were passed through an 18 mesh (1,000μm) sieve. was used as green tea-green tea composite particles.

[0083] Comparative Example 6. 500 g of green tea powder (Osulloc Farm, Republic of Korea) was used as Comparative Example 6 in the following experimental examples.

[0084] Comparative Example 7. 50g of green tea powder (Osulloc Farm, Republic of Korea) and 450g of collagen powder (Sohoon Co., Ltd., Republic of Korea) were mixed in a top spray fluidized bed granulator (GPCG-1, Top spr Granules were produced by spraying water into a dryer (ay type, Glatt, Germany) under the following conditions: inlet air temperature 70°C, exhaust air temperature 30±5°C, nozzle inner diameter 1.0 mm, spray pressure 1.0 bar, air flap 25-35%, and drying temperature 70°C. Granules were passed through an 18 mesh (1,000 μm) sieve and used as green tea-collagen composite particles.

[0085] Comparative Example 8. 500 g of collagen powder (Sohoon Co., Ltd., Republic of Korea) was used as Comparative Example 8 in the following experimental examples.

[0086] Comparative Example 9. 125 g of powdered green tea extract (Samgyeong-gu Costec, Republic of Korea) and 375 g of collagen powder (Sohoon Co., Ltd., Republic of Korea) were placed in a top spray fluidized bed granulator (GPCG-1, Top spray type, Glatt, Germany), and the mixture was stirred at an inlet air temperature of 70°C. Granules were produced by spraying water under the following conditions: exhaust temperature 30±5℃, nozzle inner diameter 1.0mm, spray pressure 1.0bar, air flap 25-35%, and drying temperature 70℃. The mixture was passed through an 18 mesh (1,000μm) sieve to produce green tea-collagen composite granules. Used as a child.

[0087] Experimental example. (1) Particle size analysis The fine powder ratios of the tea processed products of Examples 1 to 3 and Comparative Examples 1 to 6 were measured using a particle size analyzer (Mastersizer, Malvern, UK), which had a particle size within a specific range (75 μm or less), and the results are shown in Table 1. Meanwhile, the fine powder ratio of 500 g of collagen powder (Sohoon Co., Ltd., South Korea) was measured and found to be 25.67 wt. The powder was shown to have a fines content of 100% by volume.

[0088] (2) Wetting time measurement 2 g of each tea product from Examples 1 to 3 and Comparative Examples 1 to 6 was carefully placed into a beaker containing 500 mL of water at room temperature, and the wetting time required for the tea product to sink to the bottom without solidifying on the water surface was measured, and the results are shown in Table 1. The wetting time was measured as the time required for the tea product to completely sink below the water surface after being left to stand without applying physical force such as stirring or shaking. Because some samples continued to solidify on the water surface without sinking, the observation time was set to a maximum of 180 seconds.

[0089] (3) Measurement of angle of repose The funnel through which the powder passes was fixed to the bottom, and the processed tea products of Examples 1 to 3 and Comparative Examples 1 to 6 were placed in the funnel. The funnel was then gradually lifted to form a pile of conical masses. The average diameters of the four piled cones and the heights of the cones were measured, and the angle of repose was calculated using the following formula. The results are shown in Table 1. tan α = height / (0.5 x base diameter)

[0090] The angle of repose is an index showing the fluidity (flowability) of particles, and generally, a value of 25° to 30° means extremely good, a value of 31° to 35° means good, and a value of 36° to 40° means somewhat good. The better the fluidity, the more smoothly the particles can be filled into capsules or sticks or compressed into tablets, which is advantageous in that only the desired amount can be filled, making the process smoother.

[0091] [Table 1]

[0092] In Examples 1 to 3, tea processed products consisting of green tea-collagen composite particles were produced by mixing 25 to 75% by weight of green tea powder with 25 to 75% by weight of collagen powder. The tea processed products of Examples 1 to 3 had a fine powder content of 10% by weight or less, and were confirmed to have an extremely high dispersion rate in water, with a wetting time of less than 10 seconds (see Figure 1). Visual observation confirmed that the tea processed products of Examples 1 to 3 quickly dispersed in water and did not stick together or aggregate after dispersion, demonstrating excellent redispersibility (see Figure 2). Even after wetting, the green tea powder or granules that settled down can sometimes clump together and be difficult to disperse. However, the tea processed products of the present disclosure were confirmed to have excellent dispersibility even without the use of a binder, with almost no clumping even without shaking or stirring.

[0093] Furthermore, it was confirmed that the processed tea products of Examples 1 to 3 had good fluidity, with angles of repose of 35° or less. The processed tea products of Examples 1 to 3 showed results that were far superior in fluidity to the processed tea products of Comparative Examples 4 and 5, which used a binder. Therefore, it was confirmed that the processed tea products of the present disclosure have the advantages of easy packaging of products in filling processes and the like due to their good fluidity, and convenient use due to the ease of particle discharge.

[0094] In Comparative Example 1, green tea-collagen composite particles were prepared using 450 g of green tea powder and 50 g of collagen powder. The tea product of Comparative Example 1 had a high fine powder content and was not wetted for the measurement time (180 seconds), with a considerable amount remaining on the water surface, confirming poor dispersibility in water (see Figure 3). A low collagen powder content reduces the binding strength of the tea powder, which in turn increases the fine powder content, resulting in poor dispersibility in water.

[0095] Comparative Example 2 was a simple mixture of green tea powder and collagen powder, and showed high results in both fine powder content and wetting time.

[0096] In Comparative Example 3, granules consisting of only green tea powder were prepared and then mixed with the same amount of collagen powder. The tea product in Comparative Example 3 contained green tea / green tea composite particles, but the fine powder content increased due to the simple addition of collagen powder, and the dispersibility of the green tea powder in water could not be improved.

[0097] In Comparative Examples 4 and 5, green tea-green tea composite particles were prepared using maltodextrin or HPMC as a binder. The tea product of Comparative Example 4 failed to improve the dispersibility of green tea powder in water despite the use of a binder. The tea product of Comparative Example 5 used HPMC as a binder and exhibited relatively fast wetting characteristics despite a high fine powder content. However, it exhibited a slower wetting speed than the tea product of the present disclosure. Furthermore, the tea product of Comparative Example 5 exhibited limitations such as a dull aftertaste. HPMC is a synthetic additive that does not conform to the recent food trend of clean labeling, and has the disadvantage of being poorly preferred by consumers.

[0098] Comparative Example 6 was a green tea powder with a fine powder content of 99.52% by weight, and it was confirmed that when the green tea powder was mixed with water and drunk, it was difficult to disperse due to a clumping phenomenon and remained solid.

[0099] (4) Dispersibility of crystalline cellulose Commercially available crystalline powder microcrystalline cellulose (Avicel PH200, DuPont, USA) was obtained and the proportion of fine powder with a particle size of 75 μm or less was measured using a particle size analyzer (Mastersizer, Malvern, UK). The results showed that the fine powder content of the crystalline powder microcrystalline cellulose was 9.29%.

[0100] In addition, the crystalline powder of microcrystalline cellulose was carefully placed in a beaker containing 500 mL of water at room temperature, and the beaker was left to stand without applying physical force such as stirring or shaking. After 20 seconds, the dispersion state was checked. As a result, it was confirmed that the microcrystalline cellulose was difficult to disperse in water, and all of it sank to the bottom after 20 seconds (see Figure 4).

[0101] Thus, crystalline cellulose showed poor dispersibility and redispersibility in water despite its low fine powder content. This indicates that the fine powder content is not a factor that determines the dispersibility of particles, and that even with a low fine powder content, different particles exhibit different dispersibility and redispersibility.

[0102] (5) Collagen off-taste and off-odor preference evaluation Ten panelists were asked to evaluate the off-taste and off-odor preference and overall preference for the particles of Examples 1 to 3 and the particles of Comparative Examples 7 to 9. Specifically, 1 g of each particle was dispersed in 150 mL of water and ingested, and the off-taste and off-odor preference and overall preference for collagen were evaluated. The average scores of each panelist were shown in Table 2 below. 15 points was set as the maximum score, and higher scores indicate higher off-taste and off-odor preference and overall preference.

[0103] [Table 2]

[0104] As shown in Table 2, it was confirmed that the use of green tea powder significantly reduced the off-taste and off-odor of collagen without the use of sweeteners, and that overall preference could also be significantly increased. In particular, it was confirmed that a content of 25 wt% or more of green tea powder based on the total weight of the processed product was most effective in improving the off-taste and off-odor of collagen. Furthermore, in the case of Example 2, which contained 25 wt% green tea powder based on the total weight of the processed product, the off-taste preference increased by more than two-fold compared to Comparative Example 9, which contained powdered green tea extract instead of green tea powder at the same content. This demonstrates that green tea powder is extremely effective in improving the off-taste and off-odor of collagen.

[0105] Although certain parts of the present disclosure have been described in detail above, it will be apparent to those skilled in the art that such specific descriptions are merely preferred embodiments and are not intended to limit the scope of the present disclosure. Therefore, the true scope of the present disclosure is defined by the claims and their equivalents.

Claims

1. Contains tea powder and collagen powder, A granular tea product that does not contain binders.

2. Contains tea powder and collagen powder, Contains 10% by weight or less of fine powder based on the total weight of the particles of the tea processed product, The fine powder is a particulate tea processed product having a particle diameter of 75 μm or less.

3. 3. A particulate tea processed product according to claim 1 or 2, wherein the tea powder and collagen powder are entangled to form a tea-collagen composite particle.

4. The particulate processed tea product according to any one of claims 1 to 3, wherein the tea is tea leaves.

5. 5. The particulate processed tea product according to claim 1, wherein the tea is one or more selected from the group consisting of unfermented tea, semi-fermented tea, fermented tea, and post-fermented tea.

6. The particulate processed tea product according to any one of claims 1 to 5, wherein the tea is green tea.

7. 7. A particulate tea product according to claim 1, which contains the collagen powder in an amount of 15% by weight or more based on the total weight of the tea product.

8. The particulate processed tea product according to any one of claims 1 to 7, comprising the tea powder and collagen powder in a weight ratio of 1 to 5:5 to 1.

9. The particulate tea processed product according to any one of claims 1 to 8, wherein the average particle size of all particles is 100 to 600 μm.

10. A particulate tea product as described in any one of claims 1 to 9, wherein the wetting time of the tea product when contacted with water is 60 seconds or less, and the wetting time is the time it takes for the entire tea product to sink below the surface of the water when 2 g of the tea product is placed on the surface of the water.

11. The particulate tea processed product according to any one of claims 1 to 10, wherein the tea processed product is in the form of fine granules, powder, or granules.

12. The particulate tea product according to any one of claims 1 to 11, wherein the tea product does not contain a sweetener.

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