KR100285515B1 - Process for Preparing an Aloe Tea by Employing Pressurized Transfer Technique - Google Patents

Abstract

PURPOSE: A process for producing aloe tea using a pressurizing-transfer is provided, thereby removing bitter taste and repulsive flavor of the aloe and improving its characteristic taste and flavor. CONSTITUTION: The process for producing aloe tea using a pressurizing-transfer comprises the steps of: removing the skin of the aloe stem and collecting the aloe gel; drying carriers until they have 2 to 10% of water content; mixing 10 to 90 wt.% of the aloe gel with 10 to 90 wt.% of the dried carriers and pressurizing the mixture at 800 to 3000 rpm and 50 to 300 kg/cm¬2 for 30 sec to 15 minutes to produce an aloe gel-carrier mixture; and drying the aloe gel-carrier mixture at 50 to 70 deg.C for 5 to 20 hours, cooling it at room temperature, crushing it with a crusher to have 2 to 5 mm of diameter, and roasting it at 80 to 95 deg.C for 10 to 40 minutes, in which the aloe is Aloe Vera, Aloe saponaria or Aloe arborescens; and the carrier is herb roots, tree bark, flowers, or crops.

Description

Process for Preparing an Aloe Tea by Employing Pressurized Transfer Technique

The present invention relates to a method for producing aloe tea. More specifically, the present invention mixes the aloe gel in a fleshy state in which the skin of the aloe stem portion is removed from the dried carrier, and transfers and lands on the carrier by a pressure transfer method to obtain an aloe gel-carrier mixture, which is then processed. It relates to a method for producing a tea comprising aloe gel as a main component and to aloe tea produced in the past.

Aloe is a succulent plant of the family Liliaceae, and its origin is in the coasts of South Africa and the Mediterranean, with 275 species in South Africa, 42 species in Madagascar, and 12-15 species in other Arabian regions, mainly on the African continent and nearby islands. It is known that. These aloes have been used as a wide-ranging multi-purpose treatment for over 4,000 years. Currently, Aloe vera, Aloe saponaria, and Aloe arborescens are all three of the genus Aloe in the family of lilies. Aloe is mainly cultivated and is widely used for health food, cosmetics, and medicine-related products.

On the other hand, a lot of research is being conducted on the efficacy of aloe, which has been believed to be a mysterious natural drug from ancient times, and now it has been confirmed about 80 kinds of active ingredients. Among the active ingredients of aloe, important effects on the human body can be divided into anthrone and chromene components of the jelly and yellow sap layer. In terms of cosmetics, the chromium system blocks UV rays, whitens the skin and has antifungal action. In addition, the gel layer is known to contain abundant polysaccharides and glycoproteins, such as D gluconic acid and allomannan, which have an amazing moisturizing effect on the skin, as well as immunomodulation and anticancer effects on the human body.

These aloes are not toxic to the human body, do not develop resistance and withdrawal symptoms, as well as more than 200 kinds of active ingredients included to act on a variety of conditions at the same time to increase the synergistic effect, in particular, it has an immune function regulation function Normalizes the living body and keeps it in an ideal state. The effects of aloe known to date are anti-inflammatory, anti-ulcer and cell regeneration, promoting blood circulation and angiogenesis, antibacterial and antifungal action, hypothyroidism, hypoglycemic action, immunomodulatory action, skin moisturizing action, skin whitening action or Ultraviolet absorption, etc., most of which have been developed for medical purposes, there has been a limit to the development of food materials.

As a dose of aloe, the washed leaves were cut 3-4 cm from the bottom to eat raw leaves, grated on a grater, or drank decoction.However, this method is inconvenient for the drinker, It was eaten only by a small number of users because it tastes bitter and full of vomiting due to flavor and smell. Currently, aloe is mainly taken in the form of raw leaves or more processed powders or tablets as described above, and is easy to take, and has various applications such as aloe sulphate, aloe syrup, aloe candy, aloe juice, etc. Has been disclosed (see: Kim Jung-moon, Jang Soon-ha, Mysterious Herbal Aloe, Gari Nai Publishing, 1986), but no scientific and standard manufacturing methods have been provided and may not be suitable for the taste of food and drink. Disadvantages have been noted, such as the unusual taste of not being properly masked.

On the other hand, teas represented by tea are non-toxic even after continuous drinking, as compared to drugs used for therapeutic or special purposes. Herbs, roots, trees of nature Raw materials of wood, blood, flower, grain, etc. are extracted, concentrated and extracted with water or alcohol to obtain an extract, and then processed appropriately to obtain the final finished product. It is largely classified into extraction tea, powder tea and leaching tea. Tea obtained as a final finished product can be further classified according to the form and packaging method, liquid extraction tea when the final finished product is a liquid form; Granule extraction tea in the case of granules; Powder tea when powder; And when mixing two or more, it is classified into liquid mixing extract tea, mixed granular tea, mixed powder tea etc. according to the form.

However, as described above, efforts to develop aloe as a food have continued, but no attempt has yet been made to use it as a tea. Although aloe teas were devised for drinkers who would not be able to take the fresh leaves of aloe, drink the dried aborescens with honey without being ground the leaves of dried aborescens. This is just aloe leaves for ease of taking, far from authentic tea products that satisfy palatability and efficacy as foods, and excludes aloe gel parts containing a large amount of useful ingredients. It was.

Therefore, by using the gel portion of aloe rich in functional active ingredients, it is easy to take, high in preference, masks the unusual bitterness and inverse aroma of aloe, and maintains the unique taste and aroma of aloe. By developing teas, new tastes that can be easily consumed by the general public are formed, forming a new tea culture, improving the utilization of aloe as a food, and improving the health and preventing diseases. There is a constant need to develop functional cars.

Accordingly, the present inventors have made efforts to develop a tea using aloe, which is easy to take, has high taste, and maintains the aloe's unique taste and aroma. As a result, the gel portion of the aloe can be used as a component of tea. When pressurized to the carrier, the active ingredient of the aloe is transfused and landed on the carrier without being lost, and when it is processed through drying, roasting, and crushing, the aloe's inherent taste and aroma is maintained, and taste is good. The present invention was completed by confirming that aloe tea having not only simplicity but also excellent functionality can be manufactured.

After all, the main object of the present invention is to provide a method for producing aloe tea by transferring and landing the aloe gel component on the carrier by a pressure transfer method.

Another object of the present invention is to provide an aloe tea comprising the aloe gel prepared by the electrical manufacturing method as a main component.

1 is a process chart showing a method for producing aloe tea by the method for producing aloe tea by the pressure transition of the present invention.

Method for producing aloe tea of the present invention is a step of removing the epidermis of aloe and obtaining a gel portion; Drying the carrier to have a water content of 2 to 10%; The aloe gel obtained in the above is mixed to 10 to 90% (w / w) and 10 to 90% (w / w) of the aloe gel based on the mixed weight of the dried carrier and the aloe gel and the carrier, and then pressurized To obtain an aloe gel-carrier mixture; And drying and crushing the electric aloe gel-carrier mixture, followed by roasting.

In the description of the present invention, the term "aloe tea" refers to a tea containing aloe gel portion of the aloe from which the epidermis has been removed.

Hereinafter, the method of preparing the aloe tea of the present invention of the present invention will be described in more detail by dividing the process.

First Step: Obtaining Aloe Gel

Aloe is harvested to remove thorns, washed, and then dried on the epidermis. In this case, any species can be used as long as it can be used for food, but it is preferable to use three types of representative Aloe vera, Aloe saponaria, and Aloe arborescens. . The epidermis is shaken off or wiped off, and then aloe is passed through a steam bath at 90 to 100 ° C. for 30 seconds to 2 minutes and aged at 30 to 45 ° C. for 1 to 3 hours. It is preferable to select and use aloe only after the skin has changed to a deep navy blue color. The aloe is cut from top to bottom and back to top to separate the epidermis and gel, removing the epidermis and screening only the gel part. In this case, depending on the taste and use of tea, even the inner skin may be included in the gel.

Second Step: Drying the Carrier

The carrier is dried to a moisture content of 2 to 10%. The carrier was collected and washed, dried at 50 to 55 ° C. for 10 to 50 hours using warm air or the like. If necessary, the carrier was washed and then roasted at 80 to 95 ° C. for 30 minutes to 5 hours. To 10%.

At this time, the carrier is an object to which the aloe gel can be ground-transplanted, and the grass, root, tree, blood, flower or grain of plants that can be planted by humans穀物) includes all. Specifically, the carrier may be a leaf of a plant including green tea leaves, ginkgo biloba leaves, cauliflower leaves, pine needles, mulberry leaves, spinach, chicory, buttercup or cedar leaves, and the like, and may include barley, corn, brown rice, or wolfberry. It may be a grain, or may be a fruit of a plant including citron, tangerine, lemon or strawberry, or may be a root of a plant including silkworm, donkey, ginseng, sweet potato, potato, or hemp. In the method for producing aloe tea of the present invention, the gel portion of the aloe can be efficiently landed on the carrier by a breakthrough pressure transfer method. Currently, it is used as a tea material in the art, and all available raw materials are used as the carrier. Can work.

Step 3: Obtain aloe gel-carrier mixture

The aloe gel and the dried carrier may vary depending on the type of carrier, based on the mixed weight of the aloe gel and the carrier, and appropriately include the taste, aroma, and other active ingredients of the aloe and the carrier, but the aloe gel is 10 to 90% (w / w), preferably 20 to 70% (w / w), more preferably 40 to 60% (w / w) and carrier 10 to 90% (w / w), preferably 30 to 80 % (w / w), more preferably 40 to 60% (w / w) and mixed, using a pressure crusher under a speed of 800 to 3000rpm and a pressure of 50 to 300kg / ㎠, 30 seconds to 15 Pressurize, mix and grind for minutes. At this time, 5 to 15% (w / v) of the aqueous solution of adhesive saccharide or purified water may be added by adding 5 to 50 ml per kg or high pressure spraying based on the mixed weight of the aloe gel and the carrier. The adhesive saccharide solution can be any saccharide solution which can be used for food, such as sucrose solution, glucose solution, maltose solution, and aqueous solution of glycerine.In addition, when the adhesive saccharide solution is added, the taste and aroma of inherent aloe are the taste of the carrier. By mixing well in the fragrance there is an effect that is preserved without evaporation. In the case of purified water, it can be added for the purpose of cooling the generated heat while helping pressurization, mixing and grinding.

Pressing, mixing, and pulverizing are simultaneously performed while passing through the pressure crusher, and the mucus of the aloe gel is transferred to the carrier and landed. At this time, the pressing, mixing, and grinding process may be performed primarily, but in order to efficiently transfer and land the aloe gel to the carrier, the pressing, mixing, and grinding processes using a pressure crusher may be divided into two to three orders. That is, during the first pressurization, mixing and grinding, the aloe gel is applied to the carrier under low pressure by operating the press crusher under the pressure of 800 to 1,000 rpm and 50 to 100 kg / cm 2 for 30 seconds to 5 minutes. Only 60% of the transition is landed, and during the second pressurization, mixing, and crushing, the pressure crusher is operated under a pressure of 1,000 to 1,500 rpm and 100 to 200 kg / cm 2 for 1 minute to 3 minutes, thereby providing aloe under high pressure. The gel and carrier are more evenly mixed, allowing the gel to be 80-90% transferred and landed on the carrier and to be homogeneously ground. In the third pressurization, mixing, and crushing, the pressure crusher is operated at a pressure of 1,500 to 3,000 rpm and a pressure of 200 to 300 kg / cm 2 for 1 to 2 minutes, whereby the aloe gel component is 90 to 99% as a carrier. Evenly transfer and land. Increasing the number of times of pressurization, mixing and pulverization processes increases the concentration of transition and landing, evaporates unnecessary moisture, and achieves a triple effect of homogeneous pulverization. In addition, when performing pressurization, mixing and pulverization by dividing the second to third order, when the adhesive saccharide aqueous solution is added during the second and third pressurization, mixing and pulverization, the taste and flavor components of the aloe gel are not only landed on the carrier, By cooling the heat generated under high pressure, the effective ingredient of the aloe gel can be prevented from being lost by heat.

The aloe gel is homogeneously transferred and landed on the carrier by the above-mentioned pressure, mixing and grinding process, and depends on the nozzle diameter of the pressure crusher, but has a diameter of 2 to 5 mm, more preferably 2 to 3 mm An aloe gel-carrier mixture is obtained.

Step 4: drying, crushing and roasting the aloe gel-carrier mixture

The aloe gel-carrier mixture obtained in the third step is dried at 50 to 70 ° C. for 5 to 20 hours, then left to stand at room temperature to cool, and finely crushed to a size of 2 to 5 mm, more preferably 2 to 3 mm with a crusher. . After the crushing is finished, the crushed product is roasted for 10 to 40 minutes at 80 to 95 ℃ and cooled to obtain an aloe tea.

The obtained tea was packaged in a filter paper capable of leaching into 1.0 g, 1.2 g, 1.5 g, 1.8 g, 2.0 g, 5.0 g, etc. according to the capacity and packaged into a leaching aloe tea, or ground in a high speed grinder and mixed into a powdered tea. It can be commercialized. The aloe tea obtained has a color of dark brown, dark dark brown, yellow, gray, etc. depending on the carrier, and when it is leached with water or other aqueous solution of 80 to 95 ° C. for 2 to 3 minutes, a slight teal to dark brown color tea is obtained. Aloe tea has a unique taste with a slight bitterness to the blade of grass, and this unique blade of grass aroma is best when leached at 70-90 ° C.

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 of ordinary skill in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. . In particular, the aloe tea of the present invention is prepared by a method comprising the step of transferring and landing the aloe gel to the carrier by pressurization, mixing, and grinding, wherein the carrier is a herbaceous plant that can be eaten by humans. , Roots, wood, blood, flowers, or grains may all be included, so that any polysaccharide product containing aloe gel as a main ingredient is also within the scope of the present invention. It should be considered to be included.

Example 1 Preparation of Aloe Tea Based on Green Tea Leaves

Aloe was harvested to remove thorns and washed three or more times with water. The water of the washed aloe was shaken off, passed through a 100 ° C. steamer for 30 seconds, and then aged at 40 ° C. for 2 hours. Only the epidermis of the mature aloe turned dark navy blue was selected to remove the epidermal layer, and a fleshy gel was collected.

Green tea leaves to be used as a carrier were collected and dried by warm air at 50 ° C. for 40 hours to obtain a water content of about 6%. Next, 10 kg of dried green tea leaves were mixed with 10 kg of aloe gel and sprayed with a high pressure atomizer with 200 ml of 8% (w / v) sucrose solution as an adhesive saccharide, using a pressurized crusher, 5kw Primary pressure, mixing, and grinding were performed at 850 rpm and 60 kg / cm 2 for power. The first pressurized, mixed and ground aloe gel was grounded on the green tea leaves and disappeared. A mixture of noodles or powdered powder, such as green tea leaves kneaded, was obtained. The mixture was again pressurized at 170 kg / cm 2 to increase the rotation of the pressure crusher at a speed of 1,300 rpm while simultaneously spraying 200 ml of an aqueous 8% (w / v) sucrose solution under high pressure and then pressurizing, mixing and crushing the mixture. It was. At this time, the generated heat was cooled by a high pressure sprayed sucrose aqueous solution, and a mixture of dark blue-green, noodle-laced or crushed powder was obtained by a second pressurization, mixing, and grinding process. It was dried at 40 ° C. for 6 hours, and the dried mixture was crushed with a shredder having a size of 2-3 mm, then roasted at 85 ° C. for 10 minutes and cooled at room temperature. The cooled mixture was packed in a filter paper capable of leaching so as to be 1.0 g, 1.2 g, 1.5 g, 1.8 g, 2.0 g, or 5.0 g to obtain green tea-aloe tea with green tea as a carrier.

Example 2 Preparation of Aloe Tea Based on Ginkgo Leaves

Aloe gel was obtained by the process of Example 1. Next, the leaves of ginkgo biloba to be used as a carrier were collected and dried by warm air at 50 ° C. for 40 hours so that the moisture content was about 6%. 12 kg of dried ginkgo biloba leaves were mixed with 8 kg of aloe gel, and first pressurized, mixed and crushed at 1000 rpm and 100 kg / cm 2 with a three-phase 5 kw power using a pressure crusher. The aloe gel was transferred to and landed on the ginkgo biloba leaves by the first pressurization, mixing, and pulverization processes, thereby obtaining a mixture in the form of crushed powder, which was kneaded into a formless ginkgo leaf. 100 mL of 8% aqueous sucrose aqueous solution was sprayed on the mixture using a pressure crusher to increase the rotation at a speed of 1500 rpm and pressurized at 200 kg / cm 2, followed by secondary pressurization, mixing and grinding. Next, 500 ml of purified water in the secondary pressurized, mixed and pulverized mixture was sprayed under high pressure while the third pressurized, mixed and pulverized at 1500 rpm and 200 kg / cm < 2 > Obtained mixture. It was dried at 40 ° C. for 6 hours, and the dried mixture was crushed with a shredder having a size of 2 to 3 mm, then roasted at 80 ° C. for 10 minutes and cooled at room temperature. The mixture, cooled completely at room temperature, was packaged in a filter paper capable of leaching in 1.0 g, 1.2 g, 1.5 g, 1.8 g, 2.0 g, or 5.0 g to obtain a ginkgo leaf-aloe tea serving as a carrier of ginkgo leaves. .

Example 3 Preparation of Aloe Tea Based on Copper Leaf

Aloe gel was obtained from aloe by the process of Example 1. Next, the dried copper strips were obtained and roasted at 85 ° C. for 30 minutes to have a water content of about 6%. 16 kg of dried copper ruler leaves were mixed with 4 kg of aloe gel, and then pressurized, mixed and pulverized at 850 rpm and 60 kg / cm 2 with a 3-phase 5 kw power using a pressure crusher. The first pressurization, mixing, and grinding process yielded an unshaped aloe gel-sperm leaf mixture, which was then spun at a speed of 1500 rpm for a second time while spraying 400 ml of an aqueous solution of 8% (w / v) sucrose at high pressure. Was pressurized to 200 kg / cm <2> and the 2nd pressurization, mixing, and grinding | pulverization were carried out. 400 ml of purified water was sprayed on the obtained ultra-blue mixture under high pressure spraying, and it was pressurized, mixed, and pulverized at 1500 rpm and 200 kg / cm <2> at the same speed as the 2nd. It was dried at 40 ° C. for 6 hours, and the dried mixture was crushed with a shredder having a size of 2 to 3 mm, then roasted at 80 ° C. for 10 minutes and cooled at room temperature. The cooled mixture was packed in a filter paper capable of leaching so as to be 1.0 g, 1.2 g, 1.5 g, 1.8 g, 2.0 g, or 5.0 g to obtain a copper stalk leaf-aloe tea with the copper stalk leaf as a carrier.

Sensory evaluation

Sensory tests on the green tea-Aloe tea, Ginkgo leaf-Aloe tea and Dongjak leaf-Aloe tea obtained in Examples 1 to 3, and conventional green tea, Donggyuja tea, and dongle tea, which are commercially available as controls Sensory tests were performed by dividing the items into the preferences for color, aroma, taste, and appetite, and the functionalities for appetite improvement and stool resolution. The sensory test was carried out using a 9-point scoring method for 40 experienced panelists who were 20 to 60 years of age, with a rating between 1 (very bad) and 9 (very good). The results are shown in Table 1 below.

Sensory Evaluation of Aloe Leach car color incense flavor Eating Appetite Sookmyung Relief Overall average Green Tea-Aloe Tea 8.2 8.4 8.3 8.3 8.5 8.0 8.3 Ginkgo Leaves-Aloe Tea 7.9 8.0 8.4 8.3 8.4 7.5 8.1 Qualifier leaves-aloe tea 7.6 8.5 8.0 8.2 8.3 8.5 8.2 green tea* 7.7 7.8 7.8 7.9 7.6 7.4 7.7 Dong-gu Jacha * 7.3 7.4 7.7 7.5 7.2 7.8 7.5 Rolling Tea * 7.6 7.2 7.9 7.7 7.6 7.5 7.6

*: Commercial car obtained commercially

As can be seen in Table 1, the aloe tea prepared according to the manufacturing method of the present invention was found to show excellent functionality as well as various preferences when drinking, compared to the green tea, Donggyuja tea and roundle tea, which is a control group. In particular, when aloe's unique taste and aroma are included in the tea, the unique aloe's bitter or inverted taste and aroma can be well matched with the carrier's taste and aroma, making it a highly palatable tea. It appeared to be effective. In addition, as a result of examining sensory appetite by the sensory test for the purpose of investigating whether aloe's hypothalamic effect is reflected in tea, most of the respondents were evaluated to have an edible boost effect unlike when taking tea. As a result of investigating the effect of stool, it was estimated that the copper stalk leaf-aloe tea prepared with the copper stalk leaf as a carrier showed an excellent effect, so that the functional component of the aloe was well matched with the tea.

As described above in detail the specific parts of the present invention, for those skilled in the art, these specific descriptions are only preferred embodiments, which are not intended to limit the scope of the present invention. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described and demonstrated in detail above, the present invention is to mix the aloe gel in a fleshy state to remove the skin of the aloe stem portion with the dried carrier, transfer and landed on the carrier by a pressure transfer method to obtain an aloe gel-carrier mixture, The present invention provides a method for producing a tea comprising the aloe gel obtained by processing as a main component and an electric aloe tea. According to the present invention, the aloe gel can be ground-transferred to the carrier by pressurizing, mixing and pulverizing a process, so that the unique bitterness and inverse aroma of the aloe can be removed, and the aloe's unique taste and aroma It is possible to produce high quality aloe teas that combine to maintain effective functional ingredients. Such aloe tea has a high degree of preference such as color, taste, aroma, or eating taste, and serves to further enhance conventional tea taste and aroma, and also shows excellent functionality. In addition, the antibacterial and antifungal action of aloe is included, and when manufactured as a tea, there is an advantage that can be stored and distributed for a long time.

Claims (6)

(Iii) removing the epidermis of aloe and obtaining a gel portion; (Ii) drying the carrier to 2 to 10% moisture content; (Iii) Mixing the aloe gel obtained in the above to 10 to 90% (w / w) and 10 to 90% (w / w) of the aloe gel based on the mixed weight of the dried carrier and the aloe gel and the carrier. Using a pressure crusher, under a speed of 800 to 3000 rpm and a pressure of 50 to 300 kg / cm 2, to pressurize for 30 seconds to 15 minutes to obtain an aloe gel-carrier mixture; And, (Iii) the electric aloe gel-carrier mixture was dried at 50 to 70 ° C. for 5 to 20 hours, allowed to cool to room temperature, cooled to a size of 2 to 5 mm with a shredder, and the shredder was 10 to 40 at 80 to 95 ° C. Method for producing aloe tea comprising the step of roasting for a minute. The method of claim 1, Aloe is characterized by being Aloe vera, Aloe saponaria or Aloe arborescens Method of making aloe tea. The method of claim 1, Carrier is characterized in that the plant is a plant (grass), root, wood, blood, flowers, flowers or grains of plants that can be eaten Method of making aloe tea. The method of claim 1, 5 to 15% (w / v) of an aqueous solution of adhesive saccharide or purified water is further added at a pressure of 5 to 50 ml per kg based on the mixed weight of the aloe gel and the carrier. Method of making aloe tea. The method of claim 6, Adhesive saccharide aqueous solution is characterized in that the sucrose solution, glucose solution, maltose solution, glycerin solution Method of making aloe tea. Based on the mixed weight of the dried carrier, the aloe gel and the carrier, 10 to 90% (w / w) of the aloe gel and 10 to 90% (w / w) of the carrier were obtained. And pressurized for 30 seconds to 15 minutes at a speed of 800 to 3000 rpm and a pressure of 50 to 300 kg / cm 2 using a pressure crusher to obtain an aloe gel-carrier mixture, and the electric aloe gel-carrier mixture was 50 Aloe tea obtained by drying at to 70 ℃ for 5 to 20 hours, cooled to room temperature, crushed to 2 to 5 mm in size with a crusher, and roasted the crushed product at 80 to 95 ℃ for 10 to 40 minutes .