KR0158255B1 - Method for processing tea - Google Patents

Abstract

The present invention relates to a wheat germ powder tea having excellent dispersibility in hot water and cold water, and a method of manufacturing the same, using wheat germ that contains natural vitamin E and nutrients that have a function of enhancing directivity to various adult diseases and diseases, According to the present invention, wheat germ powder having a particle size of 100 to 325 mesh is firstly adsorbed by high-pressure injection of 3 to 11% by weight of jade pear oil, and secondary ingredients are mixed to make tea with excellent dispersibility. Powdered tea and its manufacturing method are provided.

Description

Wheat germ powder tea and its manufacturing method

The present invention relates to a wheat germ powder tea and a method for producing the same as a complex of natural vidamine E having good dispersibility and harmfulness in hot and cold water.

Wheat germ is excellent in vitamin E and vitamin B complexes and contains a large amount of essential amino acids. Especially, vitamin E is an important factor for anti-fertility, antioxidant activity, anti-aging, and prevention of adult diseases. It prevents the deposition of cholesterol and inhibits the oxidation of unsaturated fatty acids ingested into lipid peroxide in the dietary pattern and plays an important role in preventing various adult diseases such as arteriosclerosis, lung disease, diabetes, and stroke. The need for food containing a large amount of vitamin E is increasing.

Wheat germ is a complex of natural vitamin E that stabilizes the membrane by acting as a biological antioxidant in the biofilm. It is also important that the ideal balance of complex state and amount is achieved, and the small amount of phytosterol interaction effect.

However, raw wheat germ is enhanced by its own biological activity, and raw wheat germ is not suitable for edible food by itself because of its aging and fishy odor. As the uniformity and surface area of the powder also increase, the energy of the interface becomes too large to be easily released in water, and the dispersibility is poor, so that it is easily precipitated.

Therefore, the present invention improves the above-mentioned drawbacks, and the particles dispersed in water to make the wheat germ tea of uniform quality, high dispersibility and palatability while maintaining the original ingredients of the wheat germ without the addition of synthetic additives. The purpose of the present invention is to provide a wheat germ powder tea with excellent dispersibility and a method for producing the same, which is easily released in hot or cold water by application of the surface tension and does not generate precipitate within 30 minutes of drinking tea. .

Hereinafter, the present invention will be described in detail.

[Step 1]

(Selection and roast process)

Fresh wheat germ obtained during milling of wheat is selected and pure wheat germ is selected and roasted at 100 to 150 ° C for 10 to 30 minutes under reduced pressure to destroy enzymes and to remove unpleasant odors. ).

The aerated wheat embryos obtained by this method have soft tissues and are easily digested and absorbed. However, in the state of particles, the fineness of water is not only poorly immersed in water, but also dispersibility is low, so that the settling rate is high. have.

[Step 2]

(Grinding and powdering process)

The powder which passed the wheat germ of the granular state obtained by the 1st process by 100-325 mesh in the grinder is obtained. The powder degree obtained at this time has an important characteristic in manufacture of powder tea.

If the particle is roughly less than 100 mesh, it will be hard to touch the mouth because of poor texture and poor hydration of water, and it is not suitable for drinking due to easy sedimentation. Fine powder of more than 325 mesh has the interfacial energy as the surface area of the whole particle increases. It is difficult to form fine particles by adsorbing with jade oil in the third process, which will be described later, so that it is not easily released in water within a short time, and it causes a change in the composition of nutrients and contains a large amount of high molecular materials such as starch, resulting in a grassy state. Palatability as tea to drink is inferior.

[Step 3]

(Mixing of main and secondary raw materials)

The mixture of 100 to 325 mesh wheat germ powder obtained in the second step was firstly mixed in a mixer for 10 to 30 minutes with high pressure spraying of jade embryos at high pressure and passed through a sieve within the range of 100 to 325 mesh. Allow the jade flow to adsorb uniformly. The required amount of wheat germ powder can be obtained by measuring glucose, whole milk powder, salt, sugar, soy flour, etc. in a predetermined amount and mixing the mixture in a secondary manner.

In this process, the wheat germ powder is adsorbed with jade oil to form fine particles in order to improve dispersibility so that it does not stick to the tea spoon and stir easily with water after adding hot or cold water to wheat germ powder. will be.

In this way, it acts as a mediator with different interfaces to change the interfacial energy, reduce the surface area of the whole particle, so that it is easily released in water, and the time when the final product is drinking tea is due to the characteristic that the jade oil floats on the water. There is no precipitation until about 30 minutes and the dispersibility is good.

When the amount of jade oil is less than 3% by weight, the role of a medium for making the wheat germ powder into fine particles is insufficient, so that dispersibility is poor in the final product, and when more than 11% by weight, free jade oil more than the role of adsorbent of wheat germ powder is Layer separation phenomenon occurs at the boy's interface, resulting in poor texture and unable to obtain wheat germ tea with excellent palatability.

When the whole main and subsidiary materials are mixed together, the role of adsorbing wheat germ powder with jade oil is insufficient to form fine particles, and the function as a medium is lost. When mixing with isomer water, the dispersibility decreases and the particles are separated from each other. The order of mixing is also important, as it becomes difficult to get a uniform product by sticking together to form agglomerates.

The wheat germ powder tea according to the present invention and a preferred embodiment of the preparation method thereof are as follows.

Example 1

It relates to a wheat germ powder tea for hot tea and a manufacturing method thereof.

Raw wheat germ obtained at the milling of wheat is selected and roasted at 130 ° C. for 20 minutes in a wheat germ particle into a grinder to obtain a powder which has passed through 230 mesh. In addition, high-pressure injection of jade oil is adsorbed and passed through a 100-mesh sieve. After considering the characteristics and palatability of the warm tea, the subsidiary materials such as glucose, whole milk powder, and salt are weighed, mixed in a mixer, and packed in an appropriate amount.

The mixing ratio of the wheat germ powder tea obtained at this time is shown in Table 1.

Example 2

It relates to a wheat germ powder tea for cold tea and a method of manufacturing the same.

The manufacturing method is the same as in Example 1.

Whole milk powder, powdered sugar and soy flour were used as side ingredients in consideration of the characteristics and palatability of the cold tea.

The mixing ratio of the wheat germ powder tea obtained at this time is shown in Table 2.

Example 3

The wheat germ powder was prepared in the same manner as in Example 1, and the wheat germ powder was 30, 60, 100, 150, 200, 230, 270, 325, 400, and 500 mesh. .

[Example 4]

The manufacturing method was the same as in Example 1, and only the amount of jade oil was changed to 1, 3, 5, 7, 9, 11, 13, 15, 17% by weight ratio, and the battery was an auxiliary material corresponding to the increase or decrease of jade oil. The amount of milk powder, glucose and salts were adjusted.

Results of the five-point scale test (1: very bad, 3: normal, 5: very good) for 20 sensory personnel trained to measure the product quality of Examples 3 and 4 prepared as described above. Are shown in Tables 3 and 4.

According to Table 3, there was no significant difference between the 100 and 325 mesh powder levels, and the solubility and dispersibility was poor when the powder level was less than 100 mesh, and the palatability was lower than 325 mesh.

According to Table 4, there was no significant difference between 3 wt% and 11 wt% of jade oil, and less than 3 wt% was poor in solubility and dispersibility.

Claims (3)

Roast the wheat embryo at a temperature of 100 to 150 ° C. under reduced pressure at a temperature of 100 to 150 ° C. to make it into a granular state, to make the granular wheat germ into a powder, and to spray high-pressure jade oil into the wheat germ in the powder state. A method for producing wheat germ powder tea characterized by adsorbing by adsorbing and admixing of subsidiary materials. The method of claim 1, wherein the grain size of the wheat germ powder is 100 to 325 mesh. The content of said jade oil is 3-11 weight%.