KR0182592B1 - Favorite food made of buckwheat leaf - Google Patents

Abstract

The present invention relates to a palatable food using buckwheat leaf as a main raw material and a method of manufacturing the same, and more particularly, to a palatable food that can provide pharmacological efficacy of buckwheat by far-infrared roasting treatment of leaves and stems of buckwheat under specific conditions. Furthermore, the buckwheat leaf is the main ingredient of buckwheat leaf, which improves palatability by blending at least one herb selected from the group consisting of Goji, Persimmon Leaf, Ogapi, Three hundred sec, Dongle, Gold and Yulmu And a method for producing the same.

Description

Favorite food based on buckwheat leaf and its manufacturing method

The present invention relates to a palatable food using buckwheat leaf as a main raw material and a method of manufacturing the same, and more particularly, to a palatable food that can provide pharmacological efficacy of buckwheat by far-infrared roasting treatment of leaves and stems of buckwheat under specific conditions. Furthermore, the buckwheat leaf is the main ingredient of buckwheat leaf, which improves palatability by blending at least one herb selected from the group consisting of Goji, Persimmon Leaf, Ogapi, Three hundred sec, Dongle, Gold and Yulmu And a method for producing the same.

Buckwheat (Fagopyrum esculentum Moench) is an annual herb belonging to the genus Madipulaceae, which is distinct from cereals but has similar characteristics to cereals. Seeds of buckwheat have been very important grains since it was called Ohban Young Yeong (五方 之 靈 物), and have been used as food ingredients such as buckwheat noodles, buckwheat jelly, buckwheat porridge and buckwheat jeon. I enjoyed it as a vegetable. In addition, buckwheat has excellent pharmacological effects, and it is said that the herbaceous wood has strong gastrointestinal tract, energizes, clears the mind, and removes wastes in the intestine. It is said to be good for the treatment of diseases such as.

Buckwheat is also rich in nutrients and contains significant amounts of iron, calcium, various essential amino acids, and niacin, which is closely related to the central nervous system and blood fat. Rutin, which is known as the main ingredient of buckwheat, is a kind of flavonoids that have been reported to have a blood pressure lowering effect, an antioxidant effect, and antidiabetic activity.

Therefore, the present inventors have been studying the routine showing the main pharmacological efficacy of buckwheat, and found that the routine is contained in a large amount of leaves or stems rather than seeds, buckwheat leaf by far-infrared roasting the leaves and stems of buckwheat To provide a favorite food having a pharmacological effect of.

That is, an object of the present invention is to provide a method for producing palatable foods using buckwheat leaf as a main ingredient.

Another object of the present invention is to provide a method for producing a palatable food whose main raw material is buckwheat leaf obtained by the above-mentioned manufacturing method.

Method for producing a palatable food containing the buckwheat leaf of the present invention for achieving the above object is (1) rapidly cooling the leaves and stems of buckwheat with high pressure steam of 0.2 ~ 0.4kg / ㎠, and then rapidly cooled fair; (2) a step of primarily drying hot air or naturally drying the leaves and stems of the buckwheat in which the oxidase obtained in (1) is 20 to 30% at a temperature of 80 to 90 ° C; (3) a step of drying the leaves and stems of the first dried buckwheat obtained in (1) in a far-infrared dryer at a temperature of 70-90 ° C. and a wavelength of 5-100 μm so that the moisture content is 7-8%; (4) a step of pulverizing the leaves and stems of the dried buckwheat obtained in (3) to a size of 0.2 to 4 mm; And (5) a step of far-infrared roasting for 5 to 30 minutes at 100 to 130 ° C. temperature and a wavelength of 5 to 100 μm in a far-infrared drum distributor in the far-infrared drum distributor obtained in (4); Characterized in that it comprises a.

As in the above process, the leaves and stems of the buckwheat are steamed by a known method to inactivate the enzymes, and then the far-infrared roasting treatment is carried out under specific conditions, thereby drying uniformly for a short time to minimize the loss of nutrition, It is possible to provide buckwheat leaves and stems with excellent palatability such as incense. In addition, by adding at least one herbal medicine selected from the group consisting of far-infrared roasted wolfberry, persimmon leaf, cucumber, triticale, roundle, golden and yulmu in the amount of less than 30% by weight relative to the total weight, taste It is possible to provide a palatable food containing buckwheat leaves as a main ingredient with better palatable flavor.

In the case of the above-described herbal medicines, the roasting treatment may be performed with a conventional distributor, but the roasting treatment is performed at 80 to 110 ° C. with a far-infrared drum distributor to minimize the loss of nutrients and to improve the palatability of taste and aroma. These herbal medicines retain their own odor when they are roasted at less than 80 ° C, which reduces their palatability when blended with buckwheat leaves and stems. The inherent flavor is lost and the taste is reduced. In addition, these herbal medicines should be added in an amount of less than 30% by weight based on the total weight so as to have a palatable taste combined with buckwheat.

Foods based on the buckwheat leaf of the present invention prepared by the above process may be formulated, for example, as tea, extract tea and beverages.

When the food of the present invention is prepared as a beverage, the present invention is not limited by the extraction method, and thus, the leaves, stems, and respective herbal medicines of buckwheat are extracted by a conventional herbal medicine extraction method using drinking water or edible alcohol. . At this time, the buckwheat leaf extract is blended 0.2 to 0.4% by weight based on the total weight of the composition, gojija, persimmon leaves, ogapi, three hundred seconds, roundle, golden and yulmu extract is blended one or more, but based on the solid content 0.02 ~ It is preferable to contain in an amount of 0.05% by weight as a beverage having the best taste and palatability.

At this time, in addition to the buckwheat leaf extract and the herbal medicine extract can be added to the additives added to conventional beverages. For example, it may contain one or more sweeteners selected from low calorie sweeteners such as oligosaccharides, fructooligosaccharides, maltooligosaccharides, galactooligosaccharides, maltitol and lactitol, and high sweetener sweeteners such as aspartame and stevioside, and also citric acid and malic acid. And one or more acidulants selected from ascorbic acid and other auxiliary ingredients such as vitamin B group (B ₁ , B ₂ , B ₆ and B ₁₂ ), nicotinic acid amide, niacin, and various amino acids.

The food of the present invention may be prepared by extract or dry extract powder in addition to the above tea or beverage may also be provided in the form of granules and tablets.

Hereinafter, the present invention will be described in detail with reference to test examples and examples, but the present invention is not limited only to these examples.

Test Example 1 Comparison of Routine Content

The leaves and stems of the buckwheat were inactivated by the oxidase present in the live leaves for 40 seconds using high pressure steam (0.4㎏ / ㎠), and then firstly dried to obtain 30% moisture by hot air at 90 ° C. The treated buckwheat leaves and stems, and dried buckwheat seeds were dried using a far-infrared dryer so that the moisture content was 7-8%, respectively, and the contents of the routines were compared.

In the sample treatment, each part of the buckwheat was pulverized with a micro-mill for 1 minute, 1 g of exactly weighed and placed in a 50 ml round flask, 20 ml of methanol was poured and reflux-cooled at 80 ° C. for 1 hour. The extract was left at 4 ° C. for 1 day, filtered, calibrated to 20 ml with methanol and analyzed by HPLD (High Pressure Liquid Chromatography). Table 1 compares the rutin content (%) per 100 g of seeds, leaves and stems of each dried buckwheat.

As shown in the results of Table 1, when comparing the routine content per 100g of seeds, leaves and stems of dried buckwheat, the contents of the routines contained in the leaves and stems were much higher than the seeds widely used as food. have. Therefore, the use of buckwheat leaves and stems with a high content of rutin, which is a major component of buckwheat, can produce a food that can exhibit a better pharmacological effect than food using seeds.

Test Example 2 Far-Infrared Power Distribution Treatment Condition

The leaves and stems of the buckwheat were inactivated by the oxidase present in the live leaves for 40 seconds with high-pressure steam (0.4㎏ / ㎠), and then firstly dried to obtain 30% moisture by hot air at 90 ° C. This was dried to a water content of 7 to 8% with a far-infrared dryer and then ground to a size of 0.2 to 4 mm. The leaves and stems of the ground buckwheat were roasted under the conditions of temperature and time shown in Table 2 using a far-infrared drum distributor (2RD-3000). This 1.5g tea bag was extracted in 100g of hot water at 85 ° C for 3 minutes, and the sensory tests were carried out by 10 trained sensory test personnel.

As can be seen from the results of Table 2, in the case of far-infrared roasting of buckwheat leaves and stems as a result of sensory test, it is most preferable to process for 15 to 30 minutes at a temperature of 100 ~ 130 ℃.

[Test Example 3] Compounding ratio of herbal medicine

Dry herbs, persimmon leaf, persimmon leaf, organza, three hundred seconds, roundle, golden and yulmu were pulverized to a size of 0.2 ~ 4㎜, and then roasted for 30 minutes at 100 ℃ with a far-infrared drum distributor.

The mixed herbal medicines, each of which were roasted and mixed in the same weight ratio, were mixed with the leaves and stems of the buckwheat prepared in Test Example (2) in the weight ratio of Table 3, and then made into 1.5g tea bags and 100g at 85 ° C. The sensory test was performed by 10 trained sensory test personnel and the overall palatability was shown in Table 3.

As can be seen from the results of Table 3, it is the best in the overall palatability such as taste and fragrance such that the blending ratio of the herbal medicines added to the leaves and stems of buckwheat treated with far-infrared rays does not exceed 30% by weight based on the total weight. Appeared. Therefore, it is preferable to combine at least one herbal medicine selected from wolfberry, persimmon leaf, scabbard, triticale, roundle, gold and yulmu in the leaves and stems of buckwheat at less than 30% by weight relative to the total weight of the composition.

[Test Example 4]

The buckwheat tea roasted by using a conventional distributor and the buckwheat tea prepared by the method of the present invention were made into 1.5g tea bags and extracted in 100g of hot water at 85 ° C. for 3 minutes. Sensory test was performed and the results are shown in Table 4.

As can be seen from the results of Table 4, the food produced by roasting leaves and stems of buckwheat with far-infrared distributor produced by the manufacturing method of the present invention is excellent in overall palatability such as taste and flavor. Able to know.

Example 1

The leaves and stems of the buckwheat were taken and steamed for 40 seconds with a high pressure steam of 0.4 kg / ㎠, followed by hot air drying so that the moisture of the leaves became 20-30%, which was then placed in a far-infrared dryer at 70 ° C. with a wavelength of 30 μm. Far-infrared was dried so that the moisture content was 7-8%. The dried buckwheat leaves and stems were ground to a size of 0.2-4 mm. The leaves and stems of the ground buckwheat were prepared as tea by far-infrared roasting at 30 占 퐉 for 30 minutes at 130 ° C with a far-infrared drum distributor.

[Reference Example]

Herbal medicines such as dried wolfberry, persimmon leaf, scabbard, three hundred s, roundle, gold, and yulmu were each far-infrared roasted at a wavelength of 30 μm at 90 ° C. for 30 minutes.

Example 2

The buckwheat leaf treated with far-infrared roasting in Example (1), and the wolfberry and persimmon leaf prepared in the reference example were mixed in a ratio of 7: 2: 1 to prepare tea.

Example 3

The buckwheat leaf treated with far-infrared roasting in Example (1), and the ogapi and triticale prepared in Reference Example were mixed at a ratio of 7: 2: 1 to prepare tea.

Example 4

The buckwheat leaf treated with far-infrared roasting in Example (1), and goji berry, persimmon leaf and organipi prepared in the reference example were mixed to prepare a tea by the ratio of 7: 1: 1: 1.

Example 5

The buckwheat leaf treated with far-infrared roasting in Example (1), and Ogapi, three hundred seconds and roundes prepared in the reference example were mixed in a ratio of 7: 1: 1: 1 to prepare tea.

Example 6

Far-infrared roasting treatment was carried out in the same manner as in Example (1) except that the far-infrared roasting treatment was performed at a wavelength of 30 μm, temperature of 130 ° C., and processing time of 20 minutes.

Example 7

Far-infrared roasting treatment was carried out in the same manner as in Example (1), except that the far-infrared roasting treatment was performed at a wavelength of 20 μm, a temperature of 120 ° C., and a processing time of 20 minutes.

Example 8

Far-infrared roasting treatment was carried out in the same manner as in Example (1), except that the far-infrared roasting treatment was performed at a wavelength of 30 μm, a temperature of 100 ° C., and a treatment time of 30 minutes.

Example 9

Far-infrared roasting treatment was carried out in the same manner as in Example (1), except that the far-infrared roasting treatment was performed at a wavelength of 20 μm, a temperature of 130 ° C., and a processing time of 20 minutes.

Example 10

Far-infrared roasting treatment was carried out in the same manner as in Example (1) except that the far-infrared roasting treatment was performed at a wavelength of 30 μm, a temperature of 110 ° C., and a treatment time of 30 minutes.

Example 11

10 kg of purified water was added to each of 1 kg of buckwheat leaf, goji berry, persimmon leaf, ogapi, three hundred sec, golden and yulmu, and then extracted three times at 80 ° C. for 8 hours. The combined extracts were combined three times, filtered through 400 mesh and concentrated under reduced pressure to obtain an extract having a solid content of 60%.

Example 12

The buckwheat extract prepared in Example (11) was prepared at 0.2% by weight based on the total weight of the composition, and was mixed by adding 0.02% by weight of Goji extract, 0.02% by weight of persimmon leaf extract, and 0.01% by weight of Ogapi extract. 9% by weight maltooligosaccharide, 0.15% by weight citric acid and 0.003% by weight stevioside were added, followed by the addition of a small amount of vitamin C and vitamins B ₁ , B ₂ and B ₆ and nicotinamide, and then pours purified water to prepare a beverage. It was.

Example 13

Drinks were prepared in the same manner as in Example (12), except that 0.02% by weight, 300% of roundes, and 0.01% by weight of yulmu extract were added in the herbal medicine.

Example 14

Drinks were prepared in the same manner as in Example (12), except for adding 0.01% by weight of goji berry, persimmon leaf, three hundred s and dongle extract, respectively, in the herbal medicine.

Example 15

The buckwheat and each herbal extract prepared in Example (11) were rapidly frozen to -20 to -30 ° C so that the mixing ratio of the extract and the crystalline cellulose was 10: 2. The frozen extract was transferred to a lyophilizer, under reduced pressure of 0.5˜0.05 mmHg, and freeze-dried until the moisture reached 5% or less while maintaining the condenser at −50 ° C. or lower. The dried products were ground with a micro pulverizer in which cooling water was circulated to make buckwheat and herb extract dry powder having a particle size of 0.04-0.3 mm.

Example 16

7 kg of buckwheat extract dry powder prepared in Example (15), 1 kg of Goji extract extract powder, 1 kg persimmon leaf extract dry powder and 1 kg of Yulmu extract dry powder were placed in a high speed rotary mixer and mixed. 3.5 kg of sterile purified water was added thereto and mixed again to form granules having a diameter of 1 to 2 mm. The molded granules were dried in a vacuum dryer at 40 to 50 ° C., and then passed through 12 to 14 mesh to prepare uniform granules.

Example 17

Granules were prepared in the same manner as in Example (16), except that 7 kg of buckwheat extract dry powder, 1 kg of Ogai extract dry powder, 1 kg of 300 sec extract dry powder, and 1 kg of dongle extract dry powder were mixed.

Example 18

Granules were prepared in the same manner as in Example (16), except that 7 kg of buckwheat extract powder, 1 kg of organ extract extract, 1 kg of persimmon leaf extract powder, and 1 kg of 300 sec extract powder were mixed.

Claims (3)

(1) a step of rapidly cooling the leaves and stems of the buckwheat with a high pressure steam of 0.2 to 0.4 kg / cm 2, followed by rapid cooling; (2) primary hot air drying or natural drying of the leaves and stems of the buckwheat in which the oxidase obtained in (1) is inactivated at a temperature of 80 to 90 ° C. such that the content of thermoelectric moisture is 20 to 30%; (3) a step of drying the leaves and stems of the first dried buckwheat obtained in (1) at a wavelength of 5-100 μm at 70-90 ° C. in a far-infrared drier, so that the moisture content is 7-8%; (4) a step of pulverizing the leaves and stems of the dried buckwheat obtained in (3) to a size of 0.2 to 4 mm; And (5) a step of far-infrared roasting for 5 to 30 minutes at a wavelength of 5 to 100 µm at 100 to 130 ° C. in a far-infrared drum distributor, in the far-infrared drum distributor obtained from (4). Method for producing a palatable food containing buckwheat leaf as a main raw material comprising a. Far-infrared roasted buckwheat leaf obtained by the manufacturing method of Claim 1 containing palatable food. According to claim 2, Far-infrared roasted wolfberry, persimmon leaf, scabbard, three hundred seconds, roundle, golden and yulmu, at least one herb selected from the group consisting of herbal foods characterized in that it further comprises.