JP2510359B2 - Corn tea manufacturing method - Google Patents

Description

Detailed Description of the Invention [Object of the invention]

[Field of Industrial Application] The present invention relates to a method for producing a tea beverage useful for health, using corn, which has never been used as a tea beverage material, as a raw material. [Prior Art] Corn (Zea mays L.) is an important cereal plant belonging to the family Ceraceae, Gramineae (F.Gramineae), which is native to Central America, and is currently widely cultivated mainly in North America. It is characterized by having a relatively large amount of protein (about 10%) and fats and oils (about 4%, 85% of which is present in the germ) as compared with other grains. And industrially, 16
66% starch, 30% feed, on average, from grain with water
And 3% of oils and fats are said to be obtained. As described above, the main uses of corn are for food and feed, but the Kampo book describes that the decoction of grain and the aqueous extract of pistil are used as diuretics.
However, there is no record of using it as a tea drink, and only barley (Hodeum) belonging to the same grass family is used.
sativum Jess) and pearl barley (Coix lachryam-jabi v
It is only known that the roasted products of each grain of ar. mayuen) are drunk as barley tea and pearl barley tea, respectively. [Problem to be Solved by the Invention] Accordingly, an object to be solved by the present invention is to provide a tea beverage which is beneficial to health by using corn grain containing a large amount of protein and fat as a raw material.

Configuration of the Invention

[Means for Solving the Problems] (1) Concept The present inventor focused on the nutritional value of corn and aimed to use it as a tea beverage. As a result of the study, they found that the roasted product had an appropriate taste and richness as a tea beverage when the roasted product was within a specific lightness range by a color difference meter, and reached the present invention. The present inventor, as a result of further study, that by further adding water-soluble vegetable fiber to the roasted product, functionalities such as caries resistance, constipation improving effect, blood sugar level and serum cholesterol level lowering effect are enhanced. It was found that the addition of the herbs and the herbs can be expected to improve not only the flavor but also the health promoting effects of various herbs. (2) Overview Based on the above findings, the present invention is characterized by roasting corn grains until the lightness (L value) by a color difference meter is 28.0 to 66.0 and the iodine starch reaction is negative. The manufacturing method is as a gist. Hereinafter, main elemental matters related to the structure of the invention will be described by dividing them into items. (3) Maize Maize according to the present invention includes dent species (var.indentata STURT), flint species (var.indurata STURT), and static sweet species (va) belonging to the variety of Z.mays L.
r.amylaceae-saccharuta STURT), pod species (var.tunic
ata STURT), waxy (var.ceratina KURESH), pop (var.everta STURT), soft (var.amylaceae)
STURT), sweet varieties (var.saccharata STURT) and other currently identified varieties, but since the above varieties are all crossable, intervariate hybrids that should be formed naturally or artificially in the future All are included in the category of Z.mays L. However, for the purpose of the present invention, it is preferable to use the seeds of Poppe seeds containing relatively hard starch grains. (4) Roasting Roasting in the present invention is performed for the purpose of denaturing starch and protein in the raw corn grain and cultivating a flavor by heating. Upon roasting, the grain component is partially carbonized, and the mixture with the uncarbonized portion has a yellowish brown color tone. The degree of roasting is subtly related to the flavor of the hot water exudate (ie corn tea),
Naturally, the temperature and time required for proper roasting greatly vary depending on the roasting equipment used, the treatment amount, the heating temperature, etc., so it is very difficult to standardize the proper roasting degree. However, as a result of the research, the present inventor has found that the degree of roasting can be made objective by the L value (brightness value) of a color difference meter. That is, Nippon Denshoku Industries Co., Ltd. colorimetric color difference meter Z-1001DP
According to the result of examining the relationship between the L value measured by the reflected light of the sample powder using the mold and the flavor of the exudate, a clear difference in the L value appears even with a yellowish brown sample that is difficult to distinguish with the naked eye.
It has been found that a value of 28.0 to 66.0 is preferable as an L value suitable for the purpose of the invention. If the L value exceeds 66, the roast will be too shallow and the flavor of the leachate will not be sufficient, whereas if the L value is less than 28, the bite of the leachate will be too strong. Therefore, regardless of the roasting device or the roasting amount, if the roasting time or the roasting temperature is adjusted so that the brightness of the roasted product is within the above range, a substantially similar roasting degree is reproduced. . Incidentally, the temperature-time conditions necessary to satisfy the above-mentioned brightness condition are 120 ° C. to 230 ° C. and 30 minutes to 2 hours. The other parameter indicating the degree of roasting is the iodine starch reaction, and if the starch reaction is not completely negative, the hot water leachate becomes cloudy. In roasting, it is preferable to use a rotary roaster as much as possible in order to make the treatment uniform. Electricity, gas, or hot air can be used as the heat source. (5) Natural water-soluble plant fiber Natural water-soluble plant fiber includes galactan, galactomannan, hemicellulose, xylan, arabinogalactan,
A fibrous polysaccharide or a derivative thereof obtained from a plant such as arabinoxylan, alginic acid, carrageenan, pectin, tragacanth gum, ghatti gum, guar gum, locust bean gum, dextran, dextrin or the like means a water-soluble substance. The plant fiber in the corn tea infusion according to the present invention passes through the digestive tract while being hardly decomposed by digestive enzymes, and thus is effective in improving constipation.For example, arabinoxylan has a serum cholesterol level in addition to the liver function improving effect. It is also said that it has an action of lowering blood glucose level, so that if the plant fiber of the present invention is used together, the health promoting effect of the product of the invention is enhanced. (6) Herbs Herbs are added for the purpose of mainly imparting a flavor to the exudate, if desired, but they have been used as folk medicines such as aromatic stomachic agents, expectorants, tonics, etc., and have a mild action. As long as it has a plant, it may be used alone or as a mixture. Hereinafter, the names of representative herbs and the scientific name of the origin plant (names omitted) are shown which meet this definition. [Aromatic stomachic] Nikkei (Cinnamonum loureirii) Gajutsu (Curcuma zedoaria) Ginger (Zingber oficinale) Owl (Elettaria cardamomum fennel (Toeniculum vulgare) coryandrum sativum (Coriandrum sativa) (Citrus unshiu) [Expectorant] Senega (Polygala senega etc.) Kyoukyo (Platycodon grandiflolum) Itohimehagi (Polugala tenuifolia) [tonic agent] Ginseng (Panax ginseng) Ukogi (Acanthopnax spinosum) Lentium chinensis (Lycium chin) (Lycium chin) , violaceum) Coix lachryam-jabi var. mayuen) Among the above herbs, a simple taste showed a harmonious flavor effect of chimpi (Chen peel). (7) Manufacturing and blending Figure 1 attached. An example of corn tea production according to the present invention Shows the Roshito. Actually child corn, first brightness due to the color difference meter (L
Value) within 28.0 to 66.0 and roasted until the iodine starch reaction becomes negative, and then crushed using a chopper or the like,
It is mixed with natural water-soluble vegetable fiber and filled in a tea bag. The degree of crushing should be such that it does not pass through the eyes of the tea bag, and it is better to use a Tyler mesh 3 mesh pass. The mixing ratio with natural water-soluble plant fiber is arbitrary, but as the main component is corn tea, it is desirable that the former amount be larger than the latter amount, and preferably the former amount is within the range of 0.5 to 2 with respect to the former amount. is there. Herbs are also suitably added to the above formulation in the form of a grind that is small enough not to pass through the eyes of the tea bag. The amount is naturally determined according to the flavor and taste of the herb,
In the case of chimpi, the amount is the same as that of natural water-soluble vegetable fiber. The resulting tea bag product is preferably hermetically stored in a can or an aluminum foil to prevent moisture and oxidation. It should be noted that the roasted corn or its roughly crushed product can be used for leaching by enclosing it in a commercially available strainer bag or a tea bag that can be closed, but in practice, it is enclosed in the tea bag from the beginning. Is the best. (8) Drinking method The corn tea according to the present invention is the same as conventional barley tea.
It is usually boiled in boiling water for about 3 to 10 minutes, preferably about 5 minutes, and then cooled to 5 to 10 ° C for drinking, but it may be drunk when hot. At this time, sugar and flavors (eg, cinnamon, vanilla, lemon, anise, etc.) are added according to taste. [Action] Corn grain contains various components such as proteins, lipids, phospholipids, vitamins, and minerals in addition to the precipitation of the main component, and these components are more or less eluted in the boiling water leaching solution. In addition, natural water-soluble plant fiber as an additional additive is effective for improving constipation, for example, arabinoxylan, which is one of the fibers, has a liver function improving effect, as well as a serum cholesterol level and a blood glucose level. It is also expected to have a general health-promoting effect, as it is said to have a reducing effect. In addition, the herbs added as an optional ingredient have an effect of improving the natural medicinal effect in addition to the flavor of the roasted corn exudate itself, in addition to the inherent medicinal effect. Therefore, the corn tea according to the present invention not only gives a drinker a novel flavor which has not existed in the past but also improves and enhances their health condition. [Examples] Hereinafter, examples of embodying the invention will be described with reference to examples, but the examples are merely for illustration and are not intended to limit the spirit of the invention. 10 kg of carefully selected popcorn corn grain was placed in a rotary roaster and roasted for 2 hours while directly heating with a gas flame. The final product temperature of the roasted product was 230 ° C., and the brightness of the crushed product was L value of 37.0 as measured by the above apparatus. The obtained roasted product was put into a chopper and crushed into fine powders, and those having a 3-mesh sieve were collected. Yield 9.2kg. The above ground product was mixed with 0.5 kg of corn seed coat-derived water-soluble fiber (trade name: Celace Solar Eclipse) and 1.5 kg of rind in a blender, and then packaged into 27 g of 1 pack each and packed in a tea pack. The product was packaged with aluminum foil in each pack. The analysis values of this product are shown in Table-1 below.
It was the street. The liquid obtained by boiling the obtained corn tea (containing 27 g) in 1 boiling water for 5 minutes was a clear liquid having a slightly yellowish brown color and had a peculiar preferable flavor.

【The invention's effect】

As described above, the present invention can contribute to the health promotion of the people by being able to provide a novel tea beverage that is beneficial to health, using corn grain as a raw material.

[Brief description of drawings]

FIG. 1 is a flow sheet showing a manufacturing process of corn tea according to the present invention.

Claims (7)

(57) [Claims] 1. A method for producing corn tea, which comprises roasting corn grains until the lightness (L value) by a color difference meter is 28.0 to 66.0 and the iodine starch reaction becomes negative. 2. The method for producing corn tea according to claim 1, wherein the roasted product of claim 1 is ground until it does not pass through the eyes of a tea bag. 3. The method for producing corn tea according to claim 2, wherein the ground roasted product of claim 2 is mixed with natural water-soluble vegetable fiber. 4. The method for producing corn tea according to claim 2, wherein the finely ground roasted product according to claim 2 is mixed with herb powder. 5. The method according to claim 4, wherein the herb powder is Chen peel. 6. The method according to claim 1, wherein the corn is Poppe seed. 7. The method for producing corn tea according to claim 2, wherein the roasted ground product or a mixture of the roasted product and natural water-soluble plant fiber or herb powder is enclosed in a tea bag.