KR100288777B1 - Manufacturing method of coffee flavored chicory instant tea - Google Patents

Abstract

The present invention relates to a manufacturing method of chicory instant tea for coffee using chicory. More specifically, in manufacturing conventional chicory tea, chicory roast made by adding steaming process to washing, cutting, drying, and roasting process is extracted with hot water, and then dextrin and chicory extract are made to the chicory extract made through a concentration process at a constant concentration. Coffee aroma is added together with gum arabic and blended at high speed to emulsify the fragrance ingredients in the chicory extract and then instantiated by spray drying process. The vegetable cream and sugar are mixed in a certain ratio for vending machine. And for one-time use, consumers can easily drink anytime, anywhere (12g tea bags).

An object of the present invention is to provide a coffee substitute chicory instant tea suitable for the consumer's taste as a domestic beverage by appropriately matching the taste and coffee aroma of chicory by manufacturing Korean chicory instant tea as a coffee substitute drink.

Description

Manufacturing method of coffee flavored chicory instant tea

The present invention relates to a method for manufacturing a coffee flavored chicory instant tea using chicory. More specifically, in the manufacture of chicory tea, when the chicory fried tea having the taste and aroma of chicory by washing, cutting, drying and roasting process has become a problem of bitter taste of chicory, the present invention is steamed out of these processes. Chicory chops made by adding the process were extracted through hot water extraction process, and then concentrated to a certain concentration to prepare chicory extracts, using dextrin (DE 10 or less) as an excipient, and mixing coffee aroma with Arabic gum at a certain concentration. The present invention relates to the manufacture of coffee flavored chicory instant tea, in which aroma is contained in the chicory extract and then spray-dried at a high temperature, where the chicory flavor and coffee aroma are properly balanced.

The main component of chicory is composed of polysaccharides Inulin and Intybin, which makes bitter taste. Inulin acts to promote the secretion of insulin from the pancreas. Intibin has the effect of strengthening blood vessels. It is known to be effective in various adult diseases such as diabetes. Various attempts have been made to make such chicory into the domestic tea preferred by the public, but such conventional attempts have been made to improve the leaching tea form and the method of roasting through the general processes of washing, cutting, drying, roasting and grinding or other raw materials and chicory and It has been manufactured by a simple processing method such as mixing. Recently, there have been studies of granulation using chicory, but this is also lacking as a substitute for chicory, which has a unique taste of chicory and requires a new processing method in which coffee aroma is well harmonized.

An object of the present invention is to produce a chicory instant tea, which has a unique taste of chicory as a substitute for coffee and is well blended with coffee aroma, especially emulsifying and dispersing properties, good taste, and can be easily drinking anytime, anywhere. . In the present invention, the chicory is washed, cut, steamed, dried, and roasted to produce chicory stir-fry. To remove chicory bitterness, steam is steamed at 100 to 105 ° C. for 10 to 15 minutes to inactivate enzymes and soften tissues. Next, chicory fried tea was prepared through the drying process, primary roasting (expansion), coarse grinding, and secondary roasting. The chicory roasted tea was extracted by adding 5-8 times of water to obtain 17-20 Brix. The crushed roasted tea was extracted at 95 ~ 100 ℃ for 4 ~ 6 hours, concentrated to a constant solid content (25 ~ 30 Brix), added dextrin for spray drying, and emulsified coffee flavor with arabic gum. It is an object of the present invention to provide a technical composition and means to blend coffee flavors well in chicory powder during spray drying.

1 is a manufacturing process diagram of a coffee flavored chicory instant tea in which the pure taste and the coffee aroma of the chicory according to the present invention are suitably harmonized.

The present invention will be described in detail for each step the manufacturing method for chicory instant tea substitute for coffee using chicory.

[Step 1]

[Cooking and Cutting Process of Chicory]

Wash chicory harvested from October to November 2 ~ 3 times with water and cut evenly to 3 ~ 5mm thickness.

[Step 2]

[Process for steaming washed chicory roots]

The steamed chicory root is steamed with steam to improve color, aroma and taste, and steamed for 10-15 minutes with steam at 100 ~ 105 ℃. More than 15 minutes of steaming will destroy the tissues and should be done at a reasonable time.

[Step 3]

[Step of drying the moisture content to 3% or less]

The steamed chicory roots are dried until the moisture content is below 3%. If a general hot air dryer is used, the dried chicory roots are dried for 10 to 12 hours at a temperature of 70 to 80 ° C.

[Step 4]

[Dried Chicory Stir-Frying Process]

Stir the dried chicory with a stir until the pressure is 18-20kg / ㎠. Carbonized and caramelized the cut chicory root using a cylindrical pressure cooker.

[Step 5]

[Crushing process of chicory stir-fry]

Roast chicory roots using a grinder.

[Step 6]

Extraction and Concentration Process

The roasted chicory obtained in the above process was wrapped in a cloth, and 5 to 8 times the weight of chicory was added, followed by extraction for 4 to 6 hours at 95 to 100 ° C., then the extract was filtered through a sieve of 150 to 250 mesh, and then put into an extract extractor. Concentrate to 25 to 30 Brix.

[Step 7]

[Mixing and flavoring process]

To the extract concentrate obtained in the above process, dextrin is added as an excipient about 3 times the weight of chicory extract for 10 minutes, and then the coffee flavor is microencapsulation by using gum arabic to include the coffee flavor in the chicory extract. At this time, the ratio of coffee flavor and gum arabic is about 1: 1.5 ~ 2, and the two are mixed and emulsified at 10,000 rpm for 30 minutes at high speed. The coffee flavored oil thus prepared is mixed with chicory extract.

[Step 8]

[SPRAY DRYING PROCESS (INSTANTIZING PROCESS)]

The excipient is adjusted so that the mixture obtained in the above process is 45-47 Brix, mixed in the final mixer, emulsified through a homogenizer, and instantiated using instant hot air in a spray dryer. The hot air temperature in the spray dryer at this time is around 105 ° C.

[Step 9]

[Mixing process]

The instant chicory powder obtained in the above process is mixed with white sugar and vegetable cream for vending machine and small package. The ratio is chicory powder: white sugar: vegetable cream with 54.5%: 31.8%: 13.7%. The overall manufacturing process of the coffee substitute chicory tea of the present invention is shown in FIG.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.

Example 1

The chicory roots were harvested in October-November and washed three times with water to remove soil and debris, and then the chicory roots were drained to a thickness of 4 mm and steamed for 10 minutes with steam at 105 ° C. Steamed chicory roots were dried at 80 ° C. for 10 hours using a hot air dryer until the moisture content was 3% or less. Chicory stir-fry was prepared by roasting the dried chicory with a pressure stir until the pressure is 18kg / ㎠.

Comparative Example 1

[Preparation of Chicory Fried Tea by Existing Method]

The chicory roots harvested from Inje-gun in October-November are washed three times with water, cut into 4 mm size uniformly, and then dried in a hot air dryer at 80 ° C. for 10 hours and roasted at a pressure of 18 kg / ㎠.

[Test Example 1]

[Quality Characteristics of Steamed Stir-Fried Chicory]

After steaming the chicory for 10 minutes and roasting the roasted powder and roasted chicory 1.5g into 80 liters of boiling water, leaching for 2, 5 and 10 minutes, the color and leachability of the roasted powder and the sensory test were performed. Table 3 shows.

Note 1) L: + white,-black, a: + red,-green, b: + yellow,-blue

According to Comparative Example 1 and Example 1, the color of chicory roast powder by treatment and the color of chicory roast by chicory roasting with or without chicory steaming showed similar tendency as that of roasting powder. Brix of steamed fried chicory is much higher than general chicory as leaching time has the advantage of increasing the yield in the extraction process. In addition, Example 1 was found to be good in the taste and aroma of chicory as shown in Table 3.

Example 2

10Kg of chicory saute obtained through Example 1 was mixed with 60Kg of water and extracted with hot water at 100 ° C for 4 hours. This was filtered through a 250mesh sieve, concentrated again and concentrated to 25Bx. Three times of dextrin was mixed at a solid content ratio of concentrated chicory extract. In order to include the coffee aroma in this mixture, Arabia gum was mixed with 0.6-0.8% of solids and 0.4-0.6% of coffee aroma, mixed at high speed for 30 minutes at 10000rpm, emulsified through a homogenizer, and spray dried. Chicory powder, white sugar and prima were then mixed using a V mixer at a ratio of 54.5%: 31.8%: 13.7%.

Comparative Example 2

10Kg of chicory saute obtained in Comparative Example 1 was extracted at 60 ° C. for 4 hours, then filtered through a 250mesh sieve, concentrated to 25Bx, and starch syrup was added three times for spray drying. Then spray dried. Next, it carried out similarly to the case of Example 2.

[Test Example 2]

[Sensory Test of Chicory Instant Cars]

To prepare a coffee substitute instant chicory tea 12g of coffee flavored chicory tea prepared in Example 2 and Comparative Example 2 was mixed in 80ml of hot water and taste and aroma were tested. The sensory test was carried out with a total of 200 people, and the average value of each item was displayed in 10 points.

Example 1: very bad

5: Normal

10: Very good

As shown in Table 4, the coffee flavored chicory tea prepared according to the preparation method of the present invention showed a very similar point to the coffee compared to the chicory tea prepared by a conventional spray drying method, and it was found that the taste and aroma were excellent.

As described and demonstrated in detail above, the coffee flavored chicory tea produced by the manufacturing method of the present invention proved that the original flavor and the coffee aroma of chicory are well balanced and have no inferiority as a coffee substitute. In addition, according to the present invention, it is confirmed that the chicory beneficial to the human body is instantaneously prepared and easily consumed in large quantities for drinking.

The present invention manufactures chicory stir-fry by washing, cutting, steaming, drying, roasting, and crushing using chicory to produce chicory stir-fry with reduced bitterness compared to conventional chicory tea, and through this process of extraction, concentration and spraying. When instantiated, consumers can provide simpler and healthier alternatives to chicory tea.

Claims (1)

After washing chicory, the roots are cut and steamed at 100 ~ 105 ℃ for 10 ~ 15 minutes, and the steamed chicory is dried under hot air at a temperature of 70 ~ 80 ℃ to be 3% or less so that the pressure of the roaster is reduced. Roasting until crushing 18 ~ 20kg / ㎠ and pulverized, and extracting hot water at crushed chicoryr 95 ~ 100 ℃ concentrated to 25 ~ 30 Brix, the ratio of coffee flavor and aribian gum 1: 1.5 Mixing the coffee-flavored emulsion emulsified by ˜2 times with chicory extract, and making the mixture have a solid content of 45 to 47 Brix, followed by spray drying with a spray dryer. Method of manufacturing instant tea.