KR100322209B1 - Manufacturing method of instant green tea containing brown rice - Google Patents

Abstract

The present invention relates to a method for producing instant brown rice green tea extract powder, and more specifically, the brown rice green food material mixed with green tea leaves and roasted brown rice is added to purified water, and extracted under a constant extraction temperature and extraction time, and the extract is cooled. , Prepared by adding cyclodextrin and vitamin C to the cooled extract, concentrate it with a vacuum vacuum condenser, mix dextrin, and then mix finely roasted brown rice with the extracted powder spray-dried. It can be used as a raw material for vending machines or other foods.

Description

Manufacturing method of instant brown rice extract powder {Manufacturing method of instant green tea containing brown rice}

The present invention relates to a method for producing instant brown rice green tea extract powder, and more specifically, the brown rice green material mixed with green tea leaves and roasted brown rice is added to purified water, and extracted under a constant extraction temperature and extraction time, and the extract is cooled. , Prepared by adding cyclodextrin and vitamin C to the cooled extract, concentrate it with a vacuum vacuum condenser, mix dextrin, and then mix finely roasted brown rice with the extracted powder spray-dried. The present invention relates to a method for producing instant brown rice extract powder of a new type which is preserved and can be used as a raw material for vending machines or other foods.

As the standard of living has been improved and relaxed in modern times, interest in health and beauty is increasing, and as a result, tea culture is developing along with various food cultures. Among them, the consumption of green tea is increasing day by day. In addition, using green tea powder or green tea extract is a trend that is widely used as a general food such as green tea drinks, green tea noodles, green tea ice cream.

Green tea is effective in preventing aging, removing heavy metals in the body, and reducing cancer, and is known to increase the prevention and immunity against O-157 bacteria in Japan. Green tea is divided into caffeine, tannin, and vitamins. Caffeine is a bitter ingredient that diuretic, cardiovascular, fatigue and awakening, and clears the head to improve memory, judgment, and expand blood vessels. Improves athletic performance. And, unlike caffeine, green tea caffeine is an anhydrous caffeine, which is relatively quickly discharged to the outside of the body, there are no side effects, the body is not known to improve the function of the drug metabolism.

In addition, tannin, a component of green tea, is a factor that determines the color, taste, and aroma of tea. It binds easily to protein of bacteria and coagulates, thus inhibiting the growth of bacteria, and preventing cancer and preventing cancer cell proliferation. It is effective and detoxifying. In addition, catechin, a major component of tannin, is known to block harmful oxygen in the body to prevent aging and reduce cholesterol content, thereby reducing the onset of hypertension or arteriosclerosis. It is because of the ingredients. In addition, the polyphenol component, which is another component of tannin, promotes metabolism of fat to prevent lipid peroxide, thereby inhibiting aging.

Vitamins in green tea can help prevent high blood pressure and arteriosclerosis, eliminate spots and freckles, create tight and clean skin, prevent the oxidation of caffeine, tannins and sugars in tea, and dissolve easily even at low temperatures. Tea leaves contain flavonol, which is very effective for removing bad breath.

Drinking a lot of green tea promotes the body's water metabolism and makes the body fluid alkaline to increase the resistance to illness. Moreover, green tea has the effect of suppressing environmental hormones such as suppressing the emission and absorption of dioxins. It is a product that is attracting more attention from the exposed modern people.

These green tea markets are largely divided into canned leaf tea, tea bag packed green tea, and tea bag packed brown rice green tea. Among them, the largest portion of tea bags packaged brown rice green tea produced by mixing roasted brown rice and green tea leaves is the largest sales. The reason is that the delicious taste of brown rice offsets the bitterness and astringency of green tea, so it is not only suitable for consumers' taste, but also can be purchased at a price that is more affordable than luxury green tea.

Brown rice green tea is made by mixing high quality green tea leaves with nutritious roasted brown rice. The fresh taste of green tea blends with the delicious taste of roasted brown rice, so anyone can drink casually, and it is suitable for beginners who drink tea for the first time.

In addition, catechin, one of the major components of brown rice green tea, has the effect of inhibiting diabetes and heart disease, which is an adult disease, and as described above, recently, research results show that there are many inhibitory effects on environmental hormones such as dioxins. In addition, the typical pharmacological effects include the prevention and treatment of diseases such as cancer, hypertension, AIDS, and dementia. Also, it is effective in removing tooth decay, food poisoning, and tobacco smell due to its excellent sterilization and bad breath removal effect.

As such, tea bags packaged brown rice green tea with healthy functionality and delicious taste are expected to continue to grow in the future as consumers' preference is high in terms of flavor and economy.

On the other hand, tea bags packed brown rice green tea is simple, but its use is limited to homes and offices, so it is impossible to enjoy brown rice green tea with existing vending machines unless a tea bag vending machine is developed. Is considered.

In addition, the instant powdering of green tea is a product mainly consumed in Korea, in contrast to some commercialized in Japan, and the study on the instant powdering of brown rice green tea has not been reported. Although it is attempting to commercialize the powder, it is not able to expand the market due to the poor quality of the product, such as adding artificial Nurung flavor to instant powder green tea base because it cannot use the unique flavor of brown rice green tea.

The obstacles to the instant powdering of green tea and brown rice green tea are the loss of flavor of green tea and brown rice during extraction, concentration and drying of brown rice green tea, and already, off-flavor and color change of tea. Various methods are planned.

For example, in the process of manufacturing instant brown rice green tea extract powder, the powder is recovered through the concentration process and the drying process after the extraction process, and the flavor of green tea and roasted brown rice is lost and the color of the product is browned by the heat applied during this process. As a prior art to solve this problem, Japanese Patent Laid-Open No. 85-137249 and Japanese Patent Laid-Open No. 93-236877 disclose some of the odor suppression and the flavor of the product generated during instant green tea manufacturing. Cyclodextrins were used, and vitamin C has been shown to be effective for stabilizing green tea extracts.

However, the methods of manufacturing instant brown rice green tea extract powder as described above can solve all the problems such as the loss of flavor of green tea and brown rice that occur in the process of extracting, concentrating and drying brown rice green tea. In order to overcome the drawbacks of brown tea in packaged brown tea, there is an urgent need for the development of instant brown tea extract powder of high quality while preserving the taste and aroma of brown rice green tea. Only when it is resolved will the popularization of brown rice green tea and market expansion become possible.

The present invention was developed in order to solve the above problems, the method of manufacturing brown rice green tea extract powder of the present invention was prepared through the concentration and spray drying after extracting the brown rice green material in a constant time under a constant temperature and extracted at a predetermined time Since brown rice green tea extract powder is prepared by mixing roasted brown rice powder, it enhances the taste and aroma of brown rice green tea and can be applied to vending machines or used as raw materials of other foods.

In order to achieve the above object, the method for preparing brown rice green tea extract powder of the present invention is to extract the green tea leaf and roasted brown rice mixed with brown rice green dimensional material in a purified water and then extract the extract at a constant time and temperature and then to a certain temperature. After cooling to below, cyclodextrin and vitamin C were added to the cooled extract, homogeneously mixed with a homomixer, and concentrated under a reduced pressure vacuum concentrator. Dextrin was mixed with the concentrate, followed by obtaining an extraction powder by a conventional spray drying method, and the brown rice green tea extract powder was prepared by mixing finely ground roasted brown rice powder.

1 is a process chart showing a manufacturing process of the present invention

Hereinafter, a method for preparing brown rice green tea extract powder of the present invention will be described in detail with reference to the accompanying drawings. The manufacturing method of brown rice green tea extract powder of the present invention is completed by the process of extracting, concentrated, dried and powdered roasted brown rice and green tea leaves sequentially, brown rice prepared by the method of manufacturing brown rice green tea extract powder of the present invention Green tea has very good flavor and color, and there is no loss of flavor of green tea and brown rice occurring during the manufacturing process of brown rice green tea, and there is almost no smell change and color change unique to brown rice green tea.

Looking at the extraction process of instant brown rice green tea of the present invention as a whole, the brown rice rust material mixed with 50% by weight of roasted brown rice and 50% by weight of green tea leaves in a temperature of 70 ~ 90 ℃ and 10 to 14 times the brown rice rust material in an integer of 5 After extracting for 20 minutes, the extract is quickly separated and cooled to below 40 ° C.

10 to 30% of cyclodextrin and 1 to 3% of vitamin C were added to the cooled extract, and mixed homogeneously for 20 minutes using a Homo Mixer. Concentrate to ~ 20% concentration. Then, 60 to 150% by weight of the dextrin was mixed and dissolved in the concentrate to make the concentration of the concentrate 40 to 50%, and then, an extract powder was obtained by a conventional spray drying method, and the brown rice green tea extract powder had a particle size of 100 mesh or less. Roasted brown rice powder pulverized to 2 to 6% by weight compared to the extract powder to prepare the brown rice green tea extract powder of the present invention.

Looking at the present invention in more detail by manufacturing process, first, when the amount of purified water is added 10 times or less than the brown rice green plant material when the brown rice green plant material mixed with roasted brown rice and green tea leaves in the extraction process When the low, purified water is added 14 times or more, since the concentration of the extract is low to affect the loss of flavor in the concentration step of the next process, it is most preferable to increase the amount of purified water 10 ~ 14 times compared to the brown rice green material.

* Based on 10 minutes extraction time and 12 times hot water.

＊ The more '+', the stronger the smell of brown rice and the smell of green tea.

And as shown in Table 1 above, as a result of experiments on the extraction concentration and quality change according to the extraction temperature of brown rice green material, the extraction temperature is most suitable about 70 ~ 90 ℃ and the extraction time is 20 ℃ extraction temperature is 70 ℃ 5 minutes was the most suitable when the extraction temperature is 90 ℃. When the extraction temperature is below 70 ℃, the extraction concentration is lowered, but when it is above 90 ℃, the bitter taste of green tea is strong. Also, when the extraction time is 5 minutes or less, the extraction yield is lowered. The bitter taste of rice is enhanced and the smell of rice is expressed, reducing the flavor of fresh and fresh roasted brown rice.

Therefore, if the extraction temperature and extraction time are too low, the extraction yield drops. If the extraction temperature and extraction time are too high, the bitter taste of green tea increases and the smell of rice is expressed in brown rice, which reduces the unique and fresh flavor of roasted brown rice. Done. The results are shown in Table 2.

＊ Based on hot water 12 times compared to brown rice green tea raw materials at 80 ℃.

* Color (b): b value measured with a Minolta CT-310, 10 mm cell.

In addition, when the extraction temperature is high, the roasted brown rice is blown by hot water, making liquid separation difficult after extraction. For this reason, the extract must be quickly separated from the extract foil, thereby suppressing the flavor alteration of the green tea and color change of the extract.

As a result, as shown in Tables 1 and 2 described above, the extraction temperature of brown rice green tea raw materials was 70 to 90 ° C., and the extraction time was about 5 to 20 minutes.

Next, the extraction powder is recovered through the concentration and drying process after the extraction process, in the present invention, the extract is quickly separated and then cooled to 40 ° C. or less, and cyclodextrin is cooled to the extracted extract by 10 to 30 compared to the solids content of the extract. %, Vitamin C 1 ~ 3% and homogeneously mixed for 20 minutes with a homo mixer (concentration) to a concentration of 10 ~ 20% below 60 ℃ in a vacuum condenser. The reason for adding the cyclodextrin and vitamin C to the extract is as follows.

As a result of examining the experimental example of the present invention, in the process of extracting, concentrating, drying and recovering the powder, the flavor of green tea and roasted brown rice is lost due to heat and the color of the product is changed. In order to prevent the present invention in the present invention to preserve the flavor of brown rice green tea and to stabilize the color, the addition of cyclodextrin and vitamin C has been examined, the effect of cyclodextrin in combination with a material that is not soluble in water in water It dissolves, removes bitterness, suppresses volatilization, and combines with substances that are easily decomposed and denatured by exposure to light and oxygen to enable long-term storage in a stable form. Table 3 shows the results of sensory evaluation of the preparation by adding cyclodextrin and vitamin C to the extract extracted green tea leaves and roasted brown rice using such properties.

* Color (b): b value measured with a Minolta CT-310, 10 mm cell.

＊ The more '+', the stronger the smell of brown rice and the smell of green tea.

As shown in Table 3 above, by adding cyclodextrin and vitamin C to preserve the flavor of brown rice green tea and stabilizing the color, it is effective to suppress the odor and stabilize the color of green tea, as well as to improve the flavor of roasted brown rice. Appeared to contribute.

Next, 60 to 150% by weight of the concentrated adhesive dextrin is dissolved in the concentrate concentrated in a vacuum condenser, so that the concentration of the concentrate is 40 to 50%. In this case, it is best to use dextrin having a glucose equivalent (DE: Dextrose Equivalent) of 12 or less. This is because brown rice green tea is mainly consumed as unsweetened sugar, so dextrin having a high glucose equivalent has a strong sweetness and adversely affects flavor. to be.

In addition, the concentrated solution by increasing the concentration by adding dextrin is powdered by spray drying method by spraying hot air and rapidly drying. After the concentrate is put into the drying chamber, the hot air is blown into the drying chamber of the hopper to make a spiral air stream and sprayed by the sprayer. The concentrated concentrate moves with the air stream to dry and is taken out of the collector.

In the final process, roasted brown rice powder finely pulverized to a particle size of 100 mesh or less is added to the brown rice green tea extract powder taken out of the collector, which is about 2 to 6% by weight compared to the extract powder, which is extracted, concentrated, and dried In order to compensate for this, the unique flavor of roasted brown rice is lost.

As a result of mixing the fine roasted brown rice powder in brown rice green tea extract powder, the flavor of brown rice unique reduced in the previous step was supplemented and strengthened with little effect on the color of tea during drinking. At this time, if the amount of roasted brown rice powder to be mixed is less than 2% by weight compared to the extract powder, there was no effect.If the amount of roasted brown rice powder was more than 6% by weight compared to the extract powder, the flavor of the roasted brown rice was strong, but the color of tea for drinking Since the opacity and precipitation will occur a lot, the amount of roasted brown rice powder is most preferably 2 to 6% by weight compared to the extract powder. The results are shown in Table 4 below.

＊ The more '+', the stronger flavor and turbidity.

Thus, even in instant brown tea, the addition of roasted brown rice powder has been shown to contribute to enhance the flavor of the final product.

＊ Example 1

100Kg of brown rice green tea (50Kg of green tea, 50Kg of roasted brown rice) was added to 1,200Kg of purified water heated to 80 ° C, extracted for 20 minutes, the liquid was separated, and the extract was cooled to 40 ° C. The amount of cooled extract obtained at this time was 850 Kg (solid content concentration 2.0%). 3.0 kg of cyclodextrin and 300 g of vitamin C were added to the extract, and the mixture was homogeneously mixed for 20 minutes with a homomixer, and then concentrated to 15% (w / w) under a vacuum concentrator under a condition of 55 mm and 700 mm Hg. 85 Kg of glucose equivalent 8 dextrin was added to the concentrate, mixed homogeneously, and spray dried to obtain 100 Kg of brown rice green tea extract powder. The brown rice green tea extract powder obtained in this way was mixed with 3.5Kg of roasted brown rice powder pulverized to a particle size of 100 mesh or less to obtain a final product having excellent flavor and color.

＊ Example 2

The brown rice green tea extract powder prepared by treating with Example 1 was granulated in a granulator so that it could be easily dissolved in cold water, and the brown rice green tea granule extract powder with improved flowability was obtained.

As described above, the instant brown rice green tea extract powder manufacturing method of the present invention is injected under a constant extraction temperature and extraction time by adding the brown rice green dimensional material mixed with green tea leaves and roasted brown rice and purified after cooling the extract, Cyclodextrin and vitamin C were added to the extracted extract, and the mixture was concentrated by a vacuum vacuum concentrator, and dextrin was mixed, and then finely roasted brown rice was mixed with an extract powder spray dried to prepare it.

It is possible to supplement the unique flavor of brown rice lost during the extraction process from brown rice green tea powder, and the brown rice green tea powder prepared can provide nutritious brown rice green tea with the taste and aroma as it is. It can be applied to vending machines or used as a raw material for other foods. It can also be used as a nutritious iced tea in summer, and at home or in the office, you can drink brown rice green tea extract powder in a teacup and pour hot water to drink fresh and delicious brown rice green tea in a simple way. It is very convenient because it can be drunk and there is no green tea residue.

Claims (1)

50% by weight of roasted brown rice and 50% by weight of green tea leaves are mixed with purified water having a temperature of 70-90 ° C and 10-14 times that of brown rice-green material, extracted for 5-20 minutes, and the extracts are quickly separated and then 40 ° C. Cooling to below; Cyclodextrin in the cooled extract solution 10 ~ 30%, and vitamin C 1 ~ 3% compared to the solid content of the extract and homogeneously mixed for 20 minutes with a Homo Mixer (Homo Mixer) after 10 ~ 20% at 60 ℃ or less with a vacuum vacuum condenser Concentrating to concentration; Preparing a brown rice green tea extract powder in a conventional spray drying method by dissolving dextrin in a concentrated solution by mixing 60 to 150% by weight of the concentrated solution to a concentration of 40 to 50%; The brown rice green tea extract powder prepared by mixing the roasted brown rice powder pulverized to a particle size less than 100 mesh to 2 ~ 6% by weight compared to the extract powder.