JP6028986B2 - Tea bag type pear tea using pear juice by-product and tea bag type pear tea using pear juice by-product manufactured thereby - Google Patents

Description

  The present invention relates to a method for producing tea bag type pear tea using a pear juice by-product and a tea bag type pear tea using a pear juice by-product produced thereby, and more particularly, for the production of pear juice. A method for producing tea bag type pear tea using a pear juice by-product, which makes it possible to produce a tea bag type pear tea in a new form from the squeezed solid content which is a by-product obtained during squeezing It is related with the tea bag type pear tea using the byproduct of the pear juice manufactured by this.

  Pears are fruits of deciduous oak or shrub plants belonging to Rosaceae, Pomoideae, Pyrus, and are mainly produced in China, Korea, Italy, the United States, etc., where the four seasons are clear. The Depending on the harvest time, pears can be harvested quickly, such as fresh water, water shaker, early-birth, and euphoric varieties, as well as other high-growth varieties such as Shindaka, Chojuro, Hosui, Eiyama pear, and golden pear. Although it can be divided into late species such as Bansankichi and Hanayama, Shintaka, Chojuro and Bansankichi are mainly cultivated in Japan.

  Pears are mainly composed of moisture, but their sugar content is inside and outside 11 Brix. According to paleontological literature such as herbaceous and Chinese medicine books, pears are known to be effective in promoting gastric ulcers, stool and diuretic effects, and are also known to be effective in hemorrhoids, antipyretic and cough. ing.

  The pear taste is sweet and cold and contains a lot of water, so the spleen and lungs are abundant, especially in quadrilateral medicine, the pear eliminates alcohol poisoning, thirst and annoyance, and stops cough I thought it was good for the lunar people.

  Moreover, it is known that the effect which suppresses a carcinogenic effect is demonstrated by excreting the toxic substance by the fine dust and the tempura food which a lot of fiber and enzymes contained in a large amount are generated in a big city.

  Such pears have different varieties, but the water content per 100g is very high at about 85-88%, which helps to eliminate thirst and diuretic action, and the sugar content is 10-13% Among them, sorbitol has the ability to soften stool and helps to eliminate stool. The protein content of pear is about 0.3%, and the aspartic acid contained in the pear promotes liver activity, relieves hangover, and is rich in dietary fiber such as stone cells. Also effective for intestinal regulation. On the other hand, it is a strongly alkaline food containing about 75% of the inorganic content of alkaline minerals such as magnesium and potassium, and improves the acidic constitution.

  Of the flavonoids, which are functional substances contained in pears, quercetin excels in anticancer and antioxidant effects, and luteolin has the effect of calming bronchitis, sputum and cough.

  On the other hand, it was confirmed that the polyphenol compound contained in pear is effective not only for anticancer activity but also for lowering blood pressure, preventing gout, antioxidant, whitening, increasing immune function, and lowering cholesterol.

  However, pears have a short storage period and are difficult to store due to the characteristics of fruits, and it is difficult to ingest while storing for a long time. In addition, pears harvested late after the harvest season are mostly filled with pork, so their sugar content is high, but they become difficult to take as fruits and are often discarded.

  In order to solve the above problems, Patent Document 1 (2006.03.30.) Discloses a method for producing pear juice collected from pears containing a pork after delaying the harvest period. 2 (2013.4.16.) Discloses a method for producing pear juice, which extracts pear juice from pears containing voids.

  The method for producing pear juice has the advantage of producing pear juice using pears that have suffered some damage during the harvest process or pears that contain voids, but discards the remaining by-products extracted from pear juice There is a problem to do.

  In order to solve the above problems, Patent Document 3 (2013.5.22) discloses a pear paste using a pear processing by-product sludge and a method for producing the same, and Patent Document 4 (2012.05). .22.) Discloses a functional pear fermentation broth using a pear processing by-product and a method of using the same.

  The above patent relates to a method for producing pear paste, pear circle and pear makgeolli using pear processing by-products, but tea bag type pear tea using pear juice by-products has not yet been developed.

Korean Registered Patent Publication No. 10-0565574 Korean Registered Patent Publication No. 10-1238771 Korean Registered Patent Publication No. 10-1265984 Korean Published Patent Publication No. 10-2012-0051616

  An object of the present invention is to make a tea bag type pear tea in a new form using a squeezed solid content, which is a by-product obtained during pear squeezing, for the production of pear juice. It is in providing the tea bag type pear tea using the by-product of the pear juice manufactured by this, and the manufacturing method of the tea bag type pear tea using the by-product of this.

  In order to achieve the above object, the present invention provides the following means.

  In the present invention, after washing the pear, crushing (step 1), separating the crushed pear into pear juice and pear by-product (step 2), and drying the pear by-product Using the pear juice by-product comprising a step (step 3), a step of powdering the dried pear juice by-product (step 4), and a step of packaging the powdered pear juice by-product (step 5) A method for producing tea bag type tea was provided.

  After step 2 above, a step of mixing 95 parts by weight of the pear juice by-product with 5 parts by weight of ginger crushed to a size of 2 to 3 mm and stirring for 7 minutes can be added.

  In step 3, the by-product of the pear juice is dried with hot air at 75 ° C. for 18 hours using an electric hot air dryer so that the water content becomes 0.3%.

  The electric hot air dryer is stacked with the by-product of the pear juice, but is laminated while maintaining a predetermined interval, and the thickness of the by-product of the pear juice is 1.0 to 1.5 cm. A drain for extracting moisture to the outside is provided at the lower end of the electric hot air dryer.

  Moreover, this invention provides the tea bag type pear tea using the byproduct of pear juice manufactured by the said manufacturing method.

  Tea bag type pear tea using pear juice by-product according to the present invention is a new type of tea bag type made from squeezed solids, which is a by-product obtained at the time of pear juice production for pear juice production It has the effect of providing pear tea, optimizing the water content and extending the distribution period of tea bag type pear tea to the maximum, but the pear's peculiar taste and aroma appear deeply, and pear juice by-products and ginger It has the advantage that it mixes and harmonizes with the unique aroma and taste of pear and ginger mixed at an optimal ratio.

  Hereinafter, the present invention will be described in detail as follows.

  First, the manufacturing method of the tea bag type pear tea using the by-product of pear juice according to this invention is demonstrated.

  The method for producing tea bag type tea using the pear juice by-product of the present invention comprises a step of washing the pear and then crushing (step 1), and crushing the crushed pear into a pear juice and a pear juice by-product. Separating (step 2), drying the pear juice by-product (step 3), powdering the dried pear juice by-product (step 4), and powdered pear juice by-product (Step 5).

  In step 1, the pear prepared with water can be washed in the washing process. For example, in the cleaning process, air is sprayed on the pear to remove temporarily foreign materials and dust attached to the surface of the pear, and then water is sprayed on the pear by the spray method. Can be cleaned cleanly.

  In the crushing process, the pear washed in the washing process can be finely crushed. The washed pear can be put into a crusher to crush the skin and the rat. If the pear is crushed with the skin and the seed, the process time can be shortened, and the nutrient contained in the skin and the seed can be included in the tea bag type pear tea. When the pear is crushed to an excessively large size in the crushing process, the pear juice by-product may not be smoothly dried in the subsequent drying process. Therefore, in order to facilitate the drying of the pear juice by-product, it is preferable to crush the pear into a size of 3 to 5 mm in the crushing process.

  The step 2 is a step of separating the crushed pear into pear juice and a pear by-product. The crushed pear is put into a squeezer and pressure is applied to the crushed pear. Pear juice can be squeezed by pressing. The pear juice can be used as pear juice through sterilization and filtration processes.

  The pear juice by-product is the solid content of pear juice and is about 20-30% by weight of the raw pear. Pear peel, pear core, and flesh stone cells are the main components. , Sugars, minerals, dietary fiber, and flavonoid substances that are physiologically functional substances.

  After the step 2, a step of mixing 5% by weight of ginger with 95% by weight of the pear juice by-product can be added. The above-mentioned ginger is a subtropical and tropical perennial plant belonging to the ginger family, and is one of the spices widely used not only in Japan but also worldwide, and is a seasoning ingredient added to improve the functionality of food. It is used as one. In addition, ginger has been widely used in tea and medicines because it contains various ingredients that are beneficial to the human body. About 75% of ginger is moisture, and starch accounts for 40 to 60% of the total solid content. Essential oil components include zingiberol, zingiberene, etc., and 6-gingerol (0.1-0.3%), zingerone, 6shogaol as specific components (6-shogaol, 0.04%), gamma-aminobutyric acid and the like. If the ginger is mixed in an amount of less than 5% by weight, useful components of ginger may be insufficient. If the ginger is mixed in excess of 5% by weight, there is a problem that the bitter taste and hot taste of the ginger become too strong. The ginger is preferably crushed to a size of 2 to 3 mm using a crusher and then stirred with the pear juice by-product for 7 minutes. If the ginger is larger than 3 mm, drying may not be performed smoothly thereafter. If the by-product of the pear juice and ginger are stirred for less than 7 minutes, there is a problem that they are not mixed uniformly. If stirred for 7 minutes, they are mixed uniformly.

  In the step 3, it is preferable that the by-product of the pear juice is dried with hot air at 75 degrees for 18 hours using an electric hot air dryer so that the water content becomes 0.3%. If the moisture content is less than 0.3%, there is a problem that the pear's peculiar taste and aroma appear less, and if the moisture content exceeds 0.3%, the tea bag type pear tea is altered in the distribution process. There is.

  Moreover, if hot-air drying is performed at a temperature of less than 75 degrees, there is a problem that it takes too much time to dry, and if hot-air drying is performed at a temperature exceeding 75 degrees, there is a problem that the pear peculiar taste and aroma appear.

  In the electric hot air dryer, the by-product of the pear juice is not stacked, but is laminated with a predetermined interval. As for the thickness of the by-product of the said pear juice piled up in the said zodiac, 1.0-1.5 cm is preferable. If the thickness of the by-product of the pear juice is less than 1.0 cm, drying is performed well, but there is a problem that the amount of by-product of the pear juice that can be dried is reduced, and the thickness is 1.5 cm. If it exceeds, there is a problem that among the by-products of the pear juice that has been added, the drying of the by-product of the pear juice located in the middle becomes insufficient.

  If the drain for extracting moisture is located in the upper layer part of the electric hot air dryer, there is a problem that drying of the pear juice by-product located in the lower part of the electric hot air dryer becomes insufficient. Therefore, in the present invention, a drain is provided at the lower end of the electric hot air dryer so that moisture is smoothly discharged, so that the by-product of pear juice located at the lower part of the electric hot air dryer is also well dried. There is a special feature.

  The structure of the electric hot air dryer is not particularly limited, and far infrared rays are emitted from a ceramic far infrared emitting material applied to the outer surface of the discharge duct, and can be projected onto the by-product of the pear juice.

  In step 4, the dried pear juice by-product is preferably transferred to a powder mill and pulverized to a size of 40 to 60 mesh.

  In the step 5, it is preferable that the powdered pear juice by-product is enclosed in a tea bag wrapping paper and packaged.

  Moreover, this invention provides the tea bag type pear tea using the byproduct of pear juice manufactured by the said manufacturing method.

  Tea bag type pear tea using pear juice by-product according to the present invention is a new type of tea bag type made from squeezed solids, which is a by-product obtained at the time of pear juice production for pear juice production It has the effect of providing pear tea, optimizing the moisture content and maximizing the distribution period of tea bag type pear tea, while peculiar taste and aroma of pear appear deeply, and pear juice by-products and ginger There is an advantage that the pear and ginger's unique aroma and taste are mixed and harmonized by mixing them in an optimal ratio.

  Hereinafter, the configuration and effects of the present invention will be described in more detail through embodiments. These embodiments are for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

(Embodiment 1)
The pear was washed with edible water and crushed to a size of 3-5 mm using a crusher. The crushed pear was separated into pear juice and pear by-product using a press. The pear juice by-product was dried in hot air at 75 ° C. for 18 hours using an electric hot air dryer so that the water content was 0.3%. The dried pear juice by-product was transferred to a powder mill and powdered to an average particle size of 50 mesh. The powdered pear juice by-product (5 g) was placed in a tea bag wrapping paper, sealed and packaged to produce a tea bag type pear tea using the pear juice by-product.

(Comparative Example 1)
In Embodiment 1, except for drying with hot air at 75 ° C. for 16 hours and drying so that the water content becomes 0.5%, the rest is the same tea bag type pear tea using a pear juice by-product. Manufactured.

(Comparative Example 2)
In the first embodiment, except for drying with hot air at 75 ° C. for 12 hours to dry the water content to 1.0%, the rest is the same tea bag type pear tea using pear juice by-product. Manufactured.

(Experimental example 1)
The tea bag type pear tea using the pear juice by-product produced in the first embodiment, comparative example 1 and comparative example 2 was compared for different periods of storage, and the results were compared with <Table 1 >.

  As described above, the tea bag type pear tea manufactured by the manufacturing method of Embodiment 1 has a clearly longer alteration period compared to the tea bag type pear tea manufactured by the manufacturing method of Comparative Example 1 and Comparative Example 2. I was able to confirm.

(Comparative Example 3)
In the first embodiment, except for drying with hot air at 70 ° C. for 20 hours and drying so that the water content becomes 0.3%, the rest is the same tea bag type pear tea using a pear juice by-product. Manufactured.

(Comparative Example 4)
In the first embodiment, except for drying with hot air at 80 ° C. for 16 hours to dry the water content to 0.3%, the rest is the same tea bag type pear tea using pear juice by-product. Manufactured.

(Comparative Example 5)
In the first embodiment, except for drying with hot air at 80 ° C. for 18 hours to dry the water content to 0.1%, the rest is the same tea bag type pear tea using pear juice by-product. Manufactured.

(Experimental example 2)
The tea bag type pear tea using the pear juice by-product produced in the above Embodiment 1 and Comparative Examples 3 to 5 was immersed in 80 ml of water at 65 ° C. for 30 seconds and mixed thoroughly, and then 10 adult men and women ( The following were measured for taste and fragrance for 5 boys and 5 girls, and the results are shown in Table 2 below. (After the primary test for the subjects, the next test was squeezed so that the taste and aroma of the tea drunk before that did not remain.)

(taste)
○: Pear peculiar taste appears very deep △: Pear peculiar taste appears deep ×: Pear peculiar taste appears relatively little

(fragrance)
○: Pear peculiar scent appears very deep △: Pear peculiar scent appears deep ×: Pear peculiar scent appears relatively little

  As can be seen from the results of <Table 2> above, the tea bag type pear tea using the pear juice by-product of Embodiment 1 is a tea bag type pear tea using the pear juice by-product of Comparative Examples 3 to 5. It can be confirmed that the pear's peculiar taste and fragrance appear deeper than that.

(Embodiment 2)
The pear was washed with edible water and crushed to a size of 3-5 mm using a crusher. The crushed pear was separated into pear juice and pear by-product using a press. The ginger was crushed to a size of 2 to 3 mm using a crusher. 5% by weight of ginger was mixed with 95% by weight of the pear juice by-product and stirred for 7 minutes. The pear juice by-product and ginger were dried with hot air at 75 ° C. for 18 hours using an electric hot air dryer so that the water content was 0.3%. The dried pear juice by-product and ginger were transferred to a powder mill and powdered to an average particle size of 50 mesh. The powdered pear juice by-product and 5 g of ginger were put in a tea bag wrapping paper, enclosed and packaged to produce a tea bag type pear tea using the pear juice by-product.

(Comparative Example 6)
In the second embodiment, instead of mixing 5% by weight of ginger with 95% by weight of the pear juice by-product, 4% by weight of ginger is mixed with 96% by weight of the pear by-product. A tea bag type pear tea using a pear soup was produced.

(Comparative Example 7)
In Embodiment 2, instead of mixing 5% by weight of ginger with 95% by weight of the pear juice by-product, the remainder is the same except that 6% by weight of ginger is mixed with 94% by weight of the by-product of pear juice. A tea bag type pear tea using a pear soup was produced.

(Experimental example 3)
The tea bag type pear tea using the pear juice by-product produced in Embodiment 2, Comparative Example 6 and Comparative Example 7 was immersed in 80 ml of 65 ° C. water for 30 seconds, and thoroughly trained. The sensory evaluation was performed three times for 30 sensory test personnel, and the results are shown in Table 3 below. The sensory test items were conducted for taste, fragrance, and overall preference. The score was given a maximum of 5 by the 5-point scale method, and the test subject recorded the score according to the following evaluation criteria. Values were determined and recorded.

  5: Very good to 1: Very bad

  As shown in <Table 3>, the tea bag type pear tea using the by-product of pear juice produced according to Embodiment 2 shows a sensory score superior in aroma compared to the tea bag type pear tea of Comparative Example 6. Moreover, the sensory score excellent in the taste compared with the tea bag type pear tea of Comparative Example 7 was shown. In the descriptive analysis, the tea bag type pear tea using the pear juice by-product of Embodiment 2 replied that the pears and ginger had a unique aroma and taste mixed and harmonized.

Therefore, the tea bag type pear tea using the pear juice by-product according to the present invention optimizes the moisture content of the pear, maximizes the distribution period of the tea bag type pear tea, and has a pear's unique taste and aroma. The pear juice by-product and ginger are mixed in an optimal ratio, and the unique aroma and taste of pear and ginger are mixed and harmonized.

Claims (2)

Washing the pear and then crushing it (step 1);
Separating the crushed pear into pear juice and pear by-product (step 2);
Drying the pear juice by-product (step 3);
Powdering the dried pear juice by-product (step 4);
And packaging the powdered pear juice by-product (step 5), and the step 3 comprises drying the pear juice by-product in hot air at 75 ° C. for 18 hours using an electric hot air drier. A tea bag type pear tea production method using pear juice by-product so that the rate is 0.3%. The electric hot air dryer is stacked with the by-product of the pear juice, but is laminated while maintaining a predetermined interval, and the thickness of the by-product of the pear juice is 1.0 to 1.5 cm. The method for producing tea bag type pear tea using the pear juice by-product according to claim 1, wherein a drain for removing moisture is provided at a lower end of the electric hot air dryer.