KR100239213B1 - Grain tea - Google Patents
Grain tea Download PDFInfo
- Publication number
- KR100239213B1 KR100239213B1 KR1019970039596A KR19970039596A KR100239213B1 KR 100239213 B1 KR100239213 B1 KR 100239213B1 KR 1019970039596 A KR1019970039596 A KR 1019970039596A KR 19970039596 A KR19970039596 A KR 19970039596A KR 100239213 B1 KR100239213 B1 KR 100239213B1
- Authority
- KR
- South Korea
- Prior art keywords
- flavor
- taste
- colored
- color
- rice
- Prior art date
Links
- 241001122767 Theaceae Species 0.000 title description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 67
- 235000019634 flavors Nutrition 0.000 claims abstract description 67
- 235000019640 taste Nutrition 0.000 claims abstract description 52
- 235000013339 cereals Nutrition 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims abstract 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 19
- 235000009566 rice Nutrition 0.000 abstract description 19
- 235000013616 tea Nutrition 0.000 abstract description 16
- 238000000034 method Methods 0.000 abstract description 14
- 238000001035 drying Methods 0.000 abstract description 4
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 17
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 구수한 향과 맛이 나는 향미와 열과 빛에 안정한 안토시아닌 계통의 천연색소와 독특한 향과 맛이 있으면서 일반미 계통의 쌀보다 영양분이 다량 함유되어 있는 유색미를 이용하여 고품위의 곡차를 제조하는 방법에 관한 것이다. 본 발명의 향미와 유색미의 혼합곡차 제조방법에 의하면, 향미와 유색미를 증숙하여, 건조시키고 볶은 다음에 분말화하여 수득한 향미와 유색미의 분말을 혼합하여 향미와 유색미의 혼합곡차를 제조한다. 본 발명의 방법으로 향미와 유색미의 혼합곡차를 제조하면, 독특한 색, 향 및 맛이 있으면서 전래의 숭늉을 현대에 맞게 계승 발전시킨 고품위의 곡차를 표준화된 공정으로 제조할 수 있다.The present invention is a method for producing a high-quality grain tea using natural flavors of anthocyanin-based stable color and flavor and heat and light, and unique flavors and flavors, and colored rice containing more nutrients than rice of general rice-type. It is about. According to the method for preparing a mixed grain tea of the flavor and colored taste of the present invention, the flavor and colored taste powders obtained by steaming, drying, roasting, and then powdering the mixture are mixed to prepare a flavored and colored taste blended tea. When the mixed grains of flavor and color taste are prepared by the method of the present invention, high-quality grain teas, which have inherited and developed traditional Soong-myun in modern times, have a unique color, flavor, and taste in a standardized process.
Description
[발명의 명칭][Name of invention]
향미와 유색미를 이용한 곡차(穀茶)의 제조방법Manufacturing method of grain tea using flavor and colored taste
[발명의 상세한 설명]Detailed description of the invention
[발명의 목적][Purpose of invention]
[발명이 속하는 기술분야 및 그 분야의 종래기술][Technical field to which the invention belongs and the prior art in that field]
본 발명은 향미와 유색미를 이용한 곡차의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 구수한 향과 맛이 나는 향미와 열과 빛에 안정한 안토시아닌 계통의 천연색소와 독특한 향과 맛이 있으면서 일반미 계통의 쌀보다 영양분이 다량 함유되어 있는 유색미를 이용하여 고품위의 곡차를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a grain tea using flavors and colored rice. More specifically, the present invention is a high-quality grain tea using the natural flavor of anthocyanin-based stable color, flavor and flavor that are stable to heat and light, and colored rice which has a higher amount of nutrients than ordinary rice-type rice with unique flavor and taste. It relates to a method of manufacturing.
예로부터 우리 민족은 가마솥에 밥을 지어 먹고, 그 누른밥을 이용하여 구수한 향과 영양이 풍부한 숭늉을 즐겨 마셔 왔다. 그러나, 근자에는 주로 전기밥솥을 이용하여 밥을 지으므로, 누른밥이 거의 생기지 않아 숭늉을 만들 수가 없고, 식습관의 변화로 커피나 외국산 차를 주로 마셔, 전래의 고유한 숭늉 문화가 점차 사라져 가고 있는 실정이다. 이에 따라, 전래의 고유한 차를 계승발전하고 복원하고자 하는 노력의 차원에서 일부 식품연구자들이 누룽지와 숭늉에 관한 연구를 해왔으며, 일부는 시판되고 있기도 하다. 그러나, 이러한 제품들은 단순히 곡식을 볶아 분말화하여 차나 음료용으로 제조한 것이 대부분이어서, 제조공정이 표준화되어 있지 못하며 품질도 좋지 않아 소비자들이 외면하고 있는 실정이므로, 표준화된 공정에서 고품위의 전래 차를 개발해야 할 필요성이 시급한 실정이다.Since ancient times, our people have cooked rice in cauldrons and enjoyed the rich flavor and nutritious worship of the rice. However, in recent years, rice is mainly cooked using an electric rice cooker, so it is almost impossible to make soybean paste because it is hardly made. The traditional culture of soybean paste is gradually disappearing due to changes in eating habits. It is true. As a result, some food researchers have conducted research on nurungji and cultivation, and some are commercially available, in an effort to succeed and develop the original tea. However, most of these products are simply roasted grains and made into powder for tea or beverages, and the manufacturing process is not standardized and the quality is not good. There is an urgent need for development.
[발명이 이루고자 하는 기술적 과제][Technical problem to be achieved]
이에, 본 발명자들은 구수한 향과 영양이 풍부한 전래의 숭늉을 계승 발전시키고 소비자들의 요구에 맞는 새로운 전통차로서 개발하기 위하여, 예의 연구 노력한 결과, 향미와 유색미를 분말화하여 혼합하면, 독특한 향, 맛 및 색을 가진 곡차를 제조할 수 있다는 것을 확인하고, 본 발명을 완성하게 되었다.Accordingly, the present inventors have carried out the research and development of new traditional teas that meet the needs of consumers and develop the traditional flavors rich in flavor and nutrition, and, as a result of the intensive research, powdered and mixed flavor and flavor, unique flavor, taste and It was confirmed that the color difference can be produced, and the present invention was completed.
결국, 본 발명의 목적은 향미와 유색미를 이용하여 표준화된 공정으로 독특한 향, 맛 및 색을 가진 곡차를 제조하는 방법을 제공하는 것이다.After all, it is an object of the present invention to provide a method for producing a grain tea having a unique flavor, taste and color in a standardized process using flavors and colored tastes.
[발명의 구성 및 작용][Configuration and Function of Invention]
이하에서는, 본 발명에 의한 향미와 유색미를 이용한 곡차의 제조방법을 공정별로 나누어 구체적으로 설명하고자 한다.Hereinafter, a method for preparing a grain tea using the flavor and the color taste according to the present invention will be described in detail by the process.
[제 1 공정] 향미와 유색미의 증숙 및 건조[Step 1] Steaming and Drying Flavors and Colored Rice
향미와 유색미 각각을 물로 4 내지 5회 세척하고, 0.7 내지 1.1kg/cm2, 가장 바람직하게는 0.9kg/cm2의 압력하에서 10 내지 30분, 바람직하게는 10 내지 20분 동안 증숙한다. 그런 다음, 낱알을 분리하여, 60 내지 100℃, 바람직하게는 70 내지 90℃에서 1 내지 5시간, 바람직하게는 2 내지 4시간 동안 건조한다.Each of the flavor and the colored taste is washed 4 to 5 times with water and steamed for 10 to 30 minutes, preferably 10 to 20 minutes, under a pressure of 0.7 to 1.1 kg / cm 2 , most preferably 0.9 kg / cm 2 . The grains are then separated and dried at 60-100 ° C., preferably 70-90 ° C. for 1-5 hours, preferably 2-4 hours.
[제 2 공정] 볶음처리 및 분말화[Step 2] Stirring and Powdering
전기 공정에서 건조한 향미와 유색미 각각을 200 내지 230℃, 바람직하게는 210 내지 220℃에서 1 내지 2차례, 최대 3차례에 걸쳐 볶은 다음, 40 내지 80mesh의 크기로 분말화하고, 향미 분말 대비 유색미 분말이 10 내지 50%(w/w), 바람직하게는 10 내지 30%(w/w)의 비가 되도록 혼합하여 향미와 유색미의 혼합 곡차를 제조한다. 이때, 상기 볶음처리는 반드시 200 내지 230℃의 범위에서 수행하여야 제품 수율 및 식미지수의 측면에서 바람직한 결과를 얻을 수 있다. 한편, 기호에 따라서는 향미와 유색미 분말을 혼합하지 않고 향미 분말만을 이용하여 곡차를 제조할 수도 있다. 이때, 향미는 구수한 향과 맛이 나는 향미벼 1호를 사용하는 것이 바람직하고, 유색미는 열과 빛에 안정한 안토시아닌 계통의 천연색소와 독특한 향과 맛이 있으면서 일반미 계통의 쌀보다 영양분이 다량 함유되어 있는 수원 415호를 사용하는 것이 바람직하나, 본 발명의 목적을 달성할 수 있는 다른 종류의 향미 및 유색미를 사용하여도 무방하다.In the electrical process, the dried flavors and colored tastes are roasted at 200 to 230 ° C., preferably at 210 to 220 ° C. one to two times, up to three times, and then powdered to a size of 40 to 80 mesh. 10 to 50% (w / w), preferably 10 to 30% (w / w) by mixing so as to prepare a mixing curvature of flavor and color taste. In this case, the roasting process must be performed in the range of 200 to 230 ° C. to obtain desirable results in terms of product yield and dietary index. On the other hand, depending on the taste, it is also possible to manufacture a grain tea using only flavor powder without mixing flavor and colored taste powder. At this time, it is preferable to use flavor rice No. 1, which has a delicious aroma and taste, and the colored rice has an anthocyanin-based natural pigment which is stable to heat and light, and has a unique aroma and taste, and contains more nutrients than rice of general rice system. It is preferable to use Suwon 415, but other kinds of flavors and colored tastes may be used which can achieve the object of the present invention.
이하, 실시예에 의하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. 특히, 하기 실시예에 기재된 향미와 유색미는 단지 예시에 불과하며, 본 발명의 요지로 부터 다양한 종류의 향미와 유색미를 이용하여 곡차를 제조하는 모든 방법이 본 발명의 범주에 속한다고 보아야 할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples. In particular, the flavors and colored tastes described in the following examples are merely exemplary, and from the gist of the present invention, it should be seen that all the methods for preparing a wagon using various kinds of flavors and colored tastes belong to the scope of the present invention.
[실시예 1] 향미와 유색미 혼합 곡차의 제조Example 1 Preparation of Mixture of Flavor and Colored Rice
[실시예 1－1]Example 1-1
향미(향미벼 1호)와 유색미(수원 415호) 각각을 물로 4 내지 5회 씻고, 증기솥에서 0.9kg/cm2의 압력하에서 10 내지 20분 동안 증숙한다. 그런 다음, 낱알을 분리하여 70 내지 90℃에서 2 내지 4시간 동안 건조하고, 150℃에서 2차례 볶은 다음에 40 내지 80mesh의 크기로 분말화하였다. 이렇게 제조한 향미와 유색미 분말을 향미 분말 대비 유색미 분말이 10%(w/w)의 비가 되도록 혼합하여 향미와 유색미의 혼합곡차를 제조하였다.Flavor (flavored rice No. 1) and colored rice (Suwon 415) are each washed 4 to 5 times with water and steamed in a steamer under a pressure of 0.9 kg / cm 2 for 10 to 20 minutes. Then, the grains were separated, dried at 70 to 90 ° C. for 2 to 4 hours, roasted twice at 150 ° C., and then powdered to a size of 40 to 80 mesh. The flavor and color taste powders thus prepared were mixed in a ratio of 10% (w / w) to the color taste powder to the flavor powder to prepare a mixed curve of flavor and color taste.
[실시예 1－2][Example 1-2]
건조된 향미와 유색미를 200℃에서 볶은 것을 제외하고는, 실시예 1－1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.A mixed curvature of flavor and color taste was prepared in the same manner as in Example 1-1, except that the dried flavor and color taste were roasted at 200 ° C.
[실시예 1－3][Example 1-3]
건조된 향미와 유색미를 210℃에서 볶은 것을 제외하고는, 실시예 1－1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.A mixed curvature of flavor and color taste was prepared in the same manner as in Example 1-1, except that the dried flavor and color taste were roasted at 210 ° C.
[실시예 1－4]Example 1-4
건조된 향미와 유색미를 220℃에서 볶은 것을 제외하고는, 실시예 1－1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except that the dried flavor and colored taste was roasted at 220 ℃, a mixed curvature of the flavor and colored taste was prepared in the same manner as in Example 1-1.
[실시예 1－5]Example 1-5
건조된 향미와 유색미를 230℃에서 볶은 것을 제외하고는, 실시예 1－1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except that the dried flavor and colored taste was roasted at 230 ℃, a mixed curvature of the flavor and colored taste was prepared in the same manner as in Example 1-1.
[실시예 1－6]Example 1-6
건조된 향미와 유색미를 250℃에서 볶은 것을 제외하고는, 실시예 1－1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except that the dried flavor and colored taste was roasted at 250 ℃, a mixed curvature of the flavor and colored taste was prepared in the same manner as in Example 1-1.
이상의 실시예 1－1 내지 1－6의 제조방법별로 투여량 대비 제조량을 계산하여 제조수율을 산출하였으며, 향미와 유색미 혼합곡차의 관능적 특성 및 색도를 다음에 기술한 방법으로 시험하였다.The production yield was calculated by calculating the preparation amount per dose according to the preparation methods of Examples 1-1 to 1-6, and the sensory characteristics and chromaticity of the flavor and color taste mixing curves were tested by the methods described below.
[관능적 특성]Sensory Characteristics
관능적 특성은 잘 훈련된 10명의 검사요원을 선발하여 색, 향, 고소한 맛 및 총평을 9점 채점법의 방식으로, 아주 좋은 경우를 9점, 좋은 경우를 7점, 보통인 경우를 5점, 나쁜 경우를 3점으로 하여 평가하였다.Sensory traits were selected by ten well trained inspectors in the manner of nine-point scoring of color, aroma, savory taste, and overall rating, nine for very good cases, seven for good cases, five for normal, and bad. The case was evaluated as three points.
[색도][Color]
색도는 색상도 측정기(Color ＆ color difference meter)를 이용하여 L(명도), a(적색도), b(황색도) 값으로 나타내었다.Chromaticity was expressed as L (brightness), a (redness), and b (yellowness) using a color & color difference meter.
이상의 방법으로 각 실시예에서 제조한 곡차의 특성을 측정하였으며, 그 결과를 다음의 표 1에 나타내었다.In the above method, the characteristics of the difference produced in each Example were measured, and the results are shown in Table 1 below.
상기 표 1에서 보듯이, 향미와 유색미의 혼합 곡차를 제조하기 위하여 향미와 유색미를 증숙하고 건조하여 다양한 온도에서 볶아 제품의 특성을 관능적 검사와 색도로 평가하고 관능적 검사 중 총평을 기준으로 백분율로 표시한 식미지수를(%) 비교하였을 때, 실시예 1－3 및 1－4에서 제조한 혼합 곡차가 가장 우수한 색, 향 및 맛을 나타내었으며, 이와 비교하면 실시예 1－1의 곡차는 85%, 실시예 1－2의 곡차는 97%, 실시예 1－5의 곡차는 92%, 실시예 1－6의 곡차는 81%였다. 그러나, 높은 온도에서 볶음처리할수록 제조수율은 높아지는 경향을 나타내었다. 이러한 결과로 부터, 향미와 유색미를 증숙, 건조 및 볶음 처리하여 혼합곡차를 제조하는 세가지 주요 단계에서 볶음처리 단계가 향미와 유색미에 갈변과 착색이 이루어지게 하여 곡차의 색, 향 및 맛을 증진시키며, 향미와 유색미의 구성 성분인 전분의 α화를 증대시켜 맛을 좋게 하고 체내에서 소화가 잘되도록 하는 등 제품의 품질을 결정하는 중요한 단계임을 확인하였으며, 적정한 제조수율로 고품위의 향미와 유색미의 혼합곡차를 제조하기 위해서는 200 내지 300℃, 바람직하게는 210 내지 220℃에서 볶음처리를 하여야 한다는 것을 확인할 수 있었다.As shown in Table 1, in order to produce a flavored and colored taste mixed steam, flavor and color taste steamed, dried and roasted at various temperatures to evaluate the characteristics of the product by sensory test and chromaticity and expressed as a percentage based on the total rating of the sensory test When comparing the taste index (%), the blended curds prepared in Examples 1-3 and 1-4 showed the best color, aroma and taste. In comparison, the curvature of Example 1-1 was 85%. The curvature of Example 1-2 was 97%, the curvature of Example 1-5 was 92%, and the curvature of Example 1-6 was 81%. However, as the roasting process at a high temperature showed that the manufacturing yield tends to be high. From these results, in the three main stages of steaming, drying and roasting flavors and colored rice to make mixed grain tea, the roasting step is browning and coloring of flavor and colored rice to enhance color, aroma and taste of grain tea. It was confirmed that it is an important step to determine the quality of the product, such as enhancing the α conversion of starch, which is a component of flavor and color taste, to improve taste and digestion in the body, and to mix high-quality flavor and colored taste with appropriate manufacturing yield. In order to manufacture the grain tea, it was confirmed that the roasting process should be performed at 200 to 300 ° C, preferably 210 to 220 ° C.
[발명의 효과][Effects of the Invention]
이상에서 상세히 설명하고 입증하였듯이, 본 발명은 향미와 유색미를 증숙하여, 건조시키고 볶은 다음에 분말화하여 수득한 향미와 유색미의 분말을 혼합하여 향미와 유색미의 혼합곡차를 제조하는 방법을 제공하는 것이다. 본 발명의 곡차 제조방법을 이용하면, 독특한 색, 향 및 맛이 있으면서 전래의 숭늉을 현대에 맞게 계승 발전시킨 고품위의 곡차를 표준화된 공정으로 제조할 수 있다.As described and demonstrated in detail above, the present invention is to provide a method for producing a blended flavor of flavor and color taste by mixing the powder of the flavor and color taste obtained by steaming, drying and roasting the flavor and color taste. . Using the method of manufacturing the wokcha of the present invention, it is possible to produce a high-quality wokcha, which has inherited and developed conventionally, while having a unique color, aroma and taste in a standardized process.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970039596A KR100239213B1 (en) | 1997-08-20 | 1997-08-20 | Grain tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970039596A KR100239213B1 (en) | 1997-08-20 | 1997-08-20 | Grain tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19990016881A KR19990016881A (en) | 1999-03-15 |
| KR100239213B1 true KR100239213B1 (en) | 2000-01-15 |
Family
ID=19517891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970039596A KR100239213B1 (en) | 1997-08-20 | 1997-08-20 | Grain tea |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100239213B1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100463683B1 (en) * | 2001-04-04 | 2004-12-29 | 허동호 | manufacturing method of powder for instant water boiled with burned cereals |
| KR200458174Y1 (en) * | 2009-02-23 | 2012-01-25 | 주식회사 신흥기공 | Health machine |
| KR101432262B1 (en) * | 2013-06-24 | 2014-08-21 | 하루에세끼영농조합법인 | Method for producing grain tea using red rice and grain tea produced by same method |
| KR101432263B1 (en) * | 2013-06-24 | 2014-08-21 | 하루에세끼영농조합법인 | Method for producing grain tea using green rice and grain tea produced by same method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01101872A (en) * | 1987-10-14 | 1989-04-19 | Yamashiyou Ujien:Kk | Raw material for unpolished rice tea good for health and preparation thereof |
| JPH048271A (en) * | 1990-04-24 | 1992-01-13 | Yasunaga Shokai:Kk | Preparation of un-polished rice tea and un-polished rice tea |
-
1997
- 1997-08-20 KR KR1019970039596A patent/KR100239213B1/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01101872A (en) * | 1987-10-14 | 1989-04-19 | Yamashiyou Ujien:Kk | Raw material for unpolished rice tea good for health and preparation thereof |
| JPH048271A (en) * | 1990-04-24 | 1992-01-13 | Yasunaga Shokai:Kk | Preparation of un-polished rice tea and un-polished rice tea |
Also Published As
| Publication number | Publication date |
|---|---|
| KR19990016881A (en) | 1999-03-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172092A (en) | Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning | |
| KR100239213B1 (en) | Grain tea | |
| KR100860494B1 (en) | Korean hot pepper paste containing herb extract and process for preparing the same | |
| CN113812597A (en) | Sauce for stewing fish in iron pan and preparation method thereof | |
| KR100442169B1 (en) | A manufacturing process of a chicken-duck galbi | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| KR20200132321A (en) | Manufacturing method for sauce using Allium tuberosum Rottl and sorghum grain | |
| KR102328662B1 (en) | Roasted egg jangjorim using Lentinula edodes and producing method thereof | |
| KR20000000335A (en) | A making method of rice-bran and chaff paste | |
| KR950009132B1 (en) | Making method for sungnyung beverage and tea | |
| KR102584886B1 (en) | Method of manufacturing seasoning sauce for meat | |
| KR102281796B1 (en) | Manufacturing method of Sikhye that can be restorative medicine | |
| CN102630982B (en) | Spicy cashew and preparation method thereof | |
| CN117730970B (en) | Low-GI (food-grade) instant rice suitable for blood sugar management crowd and preparation method thereof | |
| KR890003693B1 (en) | Process for making instant rice tea | |
| KR102099052B1 (en) | A method of preparing korean red pepper paste using oriental stock water | |
| CN103549354B (en) | Steam dishes flavoring and preparation method thereof | |
| CN107510021A (en) | A kind of ten savory instant granulars and preparation method thereof | |
| KR940004529B1 (en) | Method of making soup from red-bean with rice cake | |
| KR20210055372A (en) | Gochujang containing apples, pears, garlic and ginger | |
| JP2000189095A (en) | Miso containing colored sweet potato having high carotene content and its production | |
| KR19980072052A (en) | Manufacturing method of green chilli powder and green chili paste using green pepper | |
| KR101163858B1 (en) | Rapid production method for traditional red pepper paste and red pepper paste produced by | |
| JPS59156265A (en) | Preparation of instant curry | |
| CN108201067A (en) | A kind of vegetables Huang cake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| EXPY | Expiration of term |