KR100355357B1 - The processing method of malt tea bag for Ginseng Shik-hye making - Google Patents

Abstract

The present invention relates to a production method of malt malt tea bag, to produce a malt powder that can increase the surface area of the malt by increasing the surface area of the malt so that the enzyme in the malt does not become enzyme deactivation due to frictional heat during the grinding process It is not only possible to produce a tea bag that can easily make functional Ganoderma lucidum, which adds the function of Ganoderma lucidum to traditional Sikhye, which is easily processed and packaged with Ganoderma lucidum, and easily dissolve amylose in the Ganoderma lucidum component and malt from the produced teabag. It is an object of the present invention to provide a method for preparing a seasoning malt tea bag for the sake of knowledge knowledge, and to achieve the above object, the present invention for producing malt by germinating barley or wheat, and then removing the skin and root of the malt malt or barrel The malt is pulverized into 20 to 80 mesh, and a predetermined amount of the crushed malt is put into a nonwoven fabric. In the manufacturing method of the conventional edible malt tea bag made of a bag, the first step of crushing the malt malt into 20 to 80 mesh while continuously blowing cold air when grinding the malt with a conventional hammer mill while maintaining the temperature below 70 ℃; A second step of mixing by adding 5 to 40 parts by weight of ganoderma lucidum powder, 50 to 100 parts by weight of sugar and 0.3 to 0.8 parts by weight of stevion, based on 100 parts by weight of the ground malt: 5 to 5 water so that the mixture is slightly wetted After adding 10 parts by weight of the mixture and spreading the mixture on a flat plate and hot air drying to 70 ℃ or less: and the dried seasoned starch oil mixture into the mesh of 1mm to 3mm and shaken out Providing a method for producing Young Ji Sikhye tea bag comprising the fourth step of preparing a tea bag by putting a predetermined amount of the seasoned malt granules into a nonwoven fabric Can be achieved.

Description

The processing method of malt tea bag for Ginseng Shik-hye making}

The present invention relates to a method for producing Gimji Sikhye tea bags, and more particularly, to quantify malt and Ganoderma lucidum used in the production of Sikhye can be easily prepared Gimji Sikhye, amylase contained in the active ingredient and malt oil of Ganoderma lucidum The present invention relates to a method for preparing Young Ji Hye-hye tea bags to facilitate the dissolution of tea bags.

Since ancient times, Sikhye has been making one of our favorite beverages for all ages by fermenting malt with steamed rice and then adding sugar appropriately.

Looking at the conventional method of manufacturing Sikhye in more detail, in general, the malt is prepared by germinating barley or wheat, and then the malt is coarsely crushed, and the water is poured into the coarse crushed malt and kneaded or rubbed, followed by filtration. Sieve the filtrate, hold the filtrate for 3 to 5 hours, settle the sediment, take only the upper clear supernatant, ferment half of the supernatant with steamed rice, and pour half of the remaining supernatant Sikhye has been manufactured by heating about 10 minutes to inactivate enzymes.

In the above method, germination of barley or wheat produces an enzyme called amylase ( α -amylase, β -amylase, gluco-amylase, iso-amylase, etc.) during germination, which also degrades starch contained in malt itself. However, in the process of manufacturing Sikhye, the starch in steamed rice is decomposed and converted into sweet malt malt. The malt malt containing the enzyme called amylase is called malt.

At this time, amylase plays a role of decomposing starch into maltose and plays an important role in converting starch contained in steamed rice into maltose during the preparation of Sikhye.

In order to increase the effect of fermentation by various amylase glycosylation enzymes contained in the malt prepared by germination as described above, that is, the enzyme is pulverized in order to be easily extracted into water.

Water is then poured into the ground malt and kneaded well or rubbed, and then filtered through a thin cloth or filter cloth. The filtrate is suspended for 3 to 5 hours to remove sediment, and only the clear supernatant of the upper portion of the enzyme, amylase, is contained in the malt. When the extracted liquid is fermented with steamed rice, the starch contained in the steamed rice is decomposed into maltose by the extracted amylase, so that the sweetness can be felt. When the fermentation is over, put the remaining half of the extracted solution back and boil about 10 minutes to inactivate amylase enzyme, and traditional Sikhye is manufactured.

However, when manufacturing Sikhye by the above-mentioned conventional manufacturing method, the manufacturing process is complicated, it is difficult for those who are not familiar with the process to prepare Sikhye, and the amount of malt, rice, etc. added in each process is not constant. Therefore, every time Sikhye was manufactured, the same taste was not produced, but a totally different taste occurred. There was no Jiji Sikhye fermented by mixing separate estates.

Therefore, in order to solve the above-mentioned problems and to make a functional Young Ji-hye, crush the whole malt or zephyl malt prepared by germinating barley or wheat to 20 to 80 mesh, and put a predetermined amount of the crushed malt and ganoderma lucidum into a filter bag By increasing the surface area of malt powder and Ganoderma lucidum powder, the active ingredients of Ganoderma lucidum are not only concerned, but also the reaction between amylase, a saccharifying enzyme in malt, and steamed rice starch can be easily produced, resulting in a concentrated fermentation effect. And by removing the roots of the epidermis malt, the hygienic part is eliminated, so there is no harm in terms of hygiene, and there is no odor (gun smell, straw smell, etc.) after making Sikhye, but also the color is clean and clean. It is possible to manufacture clean Ji-Hi Hye-hye and quantify the amount of addition. One way was to present the same ganoderma effect and taste.

However, in the method of manufacturing the tea bag, when the pulverized malt and ganoderma powder is packed on the filter paper, the powdery powder is buried on the adhesive site of the filter paper, which makes it difficult to seal the tea bag, and the powder is finely ground. Since the density is low, the volume is large, and the weight is small, the automatic packaging does not fall well because of the problem that the packaging to the correct weight is difficult.

In addition, the produced tea bag is packaged with malt powder, and since most of its composition is starch, when the tea bag is put together with steamed rice in water and fermented, the starch and moisture in the tea bag come into contact with each other in a gel form. As the agglomerates of the starch gel together to form a starch membrane on the inner side of the tea bag to block the micropores of the filter paper, it is not easy to elute the active ingredient and amylase from the tea bag and thus the amylase enzyme functions. There was a problem that the fermentation process was delayed because it could not be used.

Therefore, the present invention is to solve the above problems, by grinding the enzyme in the malt does not deactivate the enzyme due to the friction heat during the grinding process to increase the surface area of the malt to produce a malt powder that can produce a concentrated fermentation effect It is possible to prepare a tea bag that can make a ginji sikhye easy to manufacture and packaging the standard ginji sikhye by mixing the ganoderma lucidum powder, as well as easy to dissolve the active ingredient and amylase of ganoderma from the prepared tea bag The purpose of the present invention is to provide a method for preparing seasoned starch oil tea bags.

In order to achieve the above object, the present invention is to produce malt by germinating barley or wheat, and then dried germ malt and dried ganoderma lucidum with dried shoots, roots and bark using a commonly used peeler. In the manufacturing method of Young Ji Sikhye tea bag, which is pulverized into a mesh and a predetermined amount of crushed malt and ganoderma lucidum is made into a non-woven fabric, the malt or barrel malt from which shoots, shells and roots are removed is sintered with a conventional hammer mill. The first step of pulverizing with 20 to 80 mesh while maintaining the temperature at 70 ℃ or less: 5 to 40 parts by weight of ganoderma lucidum powder, 50 to 100 parts by weight of sugar and 0.3 to 0.3 parts by weight of the crushed malt To 0.8 parts by weight of the second step of mixing and: 5 to 10 parts by weight of water is added so that the mixture is slightly wet and then the mixture is The third step of spreading on a flat plate and hot-air dried at 70 ° C. or less: A predetermined amount of the granulated starch oil granules, which has passed through the net, is added to the non-woven fabric by shaking the dried seasoned oil mixture in a mesh of 1.0 mm to 3.0 mm. It can be achieved by providing a method for producing a Young Jik malt malt tea bag, characterized in that the fourth step of manufacturing a tea bag.

In the first step, the peeled malt or whole malt with the shoots, the shells and the roots removed is blown continuously with a conventional hammer mill to be pulverized into 20 to 80 mesh while maintaining the temperature below 70 ° C.

Removing the shoots, shells and roots from the above removes dirt from the shells, which is more hygienic, and can produce malt without odors (such as straw or odor) due to the shoots and roots. Will be.

When the malt is pulverized, it is necessary to cool the heat generated by the frictional heat in the hammer mill, which is a grinder. When the temperature is increased by the heat generated, the amylase, a saccharifying enzyme in the malt, becomes inactivated and does not function properly. Since it is impossible to cool while continuously blowing cold air, it is preferable to grind while maintaining the temperature below 70 ℃.

In the second step, 5 to 40 parts by weight of ganoderma lucidum powder, 50 to 100 parts by weight of sugar, and 0.3 to 0.8 parts by weight of stevion are added to 100 parts by weight of the malt ground in the first step.

The sugar is added to facilitate the elution of the active ingredient of the ganoderma lucidum and the glycosylating enzyme amylase to the outside of the tea bag in the packaged tea bag state combined with malt powder and ganoderma lucidum powder, put into water with steamed rice and fermentation The starch of the malt powder in the tea bag itself, which occurs in the process of making it, comes into contact with water to form a gel to prevent the formation of a starch film on the inner side of the tea bag. The powder also melts with sugar, making it easier to dissolve outside of the tea bag packaging.

Accordingly, since the starch gel inside the tea bag does not form a starch film on the inner surface of the tea bag, it is possible to easily elute the active ingredient and amylase of the ganoderma from the tea bag, so that it can be fermented with more effective ganoderma lucidum.

The added amount of sugar plays an important role for the above effect, wherein the added amount of sugar is less than 50 parts by weight with respect to 100 parts by weight of malt, the elution of the enzyme is not smooth and the fermentation time is delayed, 100 weight If the amount is added in excess of the amount of packaging, it is possible to supply sufficient enzymes only by increasing the weight of the package. Also, it is preferable to add 50 to 100 parts by weight because the sweetness is strong after the production of Sikhye, so it is difficult to distinguish whether it is Sikhye or sugar water. More preferably, 75 to 90 parts by weight is added.

In addition, for the effect as ganoderma lucidum powder, when the amount of Ganoderma lucidum powder was less than 5 parts by weight with respect to 100 parts by weight of malt, it was not possible to detect Ganoderma lucidum taste as Ganoderma lucidum, and fermentation was delayed when added in excess of 40 parts by weight. It became a product close to Youngji-tang, far from the taste of Sikhye, and lost its characteristics as Youngji-sik. In addition, if the addition of more than 40 parts by weight, the burden of manufacturing cost is reduced because the burden of manufacturing cost is high, so the amount of Ganoderma lucidum powder is preferably added 5 to 40 parts by weight with respect to 100 parts by weight of malt oil. Do.

Stevion supplements the sweetness lacking with sugar alone, and by using healthy diet sugars, obesity or diabetic patients can enjoy the traditional knowledge of wisdom without burden, and if the addition amount is less than 0.3 parts by weight, it increases the sweetness. This problem occurs, and when added in excess of 0.8 parts by weight, it is preferable to add 0.3 to 0.8 parts by weight because it causes a problem of unpleasant bitterness and heterogeneous inherent taste.

In the third step, 5% to 10% by weight of water is added to the mixture mixed in the second step so that the mixture is slightly wetted with water, and then the mixture is spread on a flat plate and hot air dried at 70 ° C. or lower.

The water is added so that the mixture is slightly wetted with water as described above, and then the hot water-dried mixture is spread on a flat plate with a surface slightly wetted with water, and the powdery powder adheres to the filter paper when the malt mixed powder is packed in the filter paper. It is difficult to suture when packaging with tea bags because it is buried in the area, and the powder is not pulverized because of its low density, high volume and low weight. By agglomerating the powders together to make the seasoning malt (granules) having a certain particle size to solve the above problems completely has the advantage of having a stable packaging process when packaging tea bags.

At this time, the drying temperature is preferably maintained at 70 ℃ or less to prevent the deactivation of amylase by high temperature.

In the fourth step, the seasoned starch oil mixture dried in the third step is put into a mesh of 1 mm to 3 mm and shaken to prepare a tea bag by packing a predetermined amount of the seasoned starch oil leaving the net in a filter paper.

Tea bags prepared by the above method is put in water with a certain amount of rice and then fermented at 70 ℃ for 4 to 8 hours or more, the rice grains are scooped up, and the tea bags are removed and then boiled for about 5 minutes. It is possible to easily prepare Ganoderma lucidum containing Ganoderma lucidum component, and at this time, it can be applied by adding sugar or the like according to user's preference.

Hereinafter, the present invention will be described in detail with reference to the following examples.

<Example 1>

Peeled and ground rooted malt malt or whole malt is ground to 40 mesh with a conventional hammer mill, and sugar is added to 100 parts by weight of the ground malt while changing as shown in Table 1 below. Add 0.33 parts by weight of water and mix, add about 8 parts by weight of water so that the mixture is slightly wet, then spread the mixture on a flat plate and heat-dry at 65 ° C., and then dry the dried seasoned oil mixture. Was put into a 2mm mesh and shaken to shake a certain amount of seasoned starch oil out of the net in a filter paper to prepare a tea bag form, each tea bag prepared according to the change in the amount of sugar added with a predetermined amount of rice of about 70 ℃ Put it in warm water and ferment at about 70 ℃ and measure the time when the first five grains rise, that is, fermentation time. As shown in Table 1, the so-called Young Ji Sikhye was soaked in five adult men and women, and then brushed. 1 is shown.

The taste of sugar is moderate, you can feel the taste of Ji Jisik: ◎

The taste of sugar is weak, but you can feel it.

Sugar does not taste and the bitterness of Young Ji Sikhye is strong: △

The taste of sugar is too thick, not taste Sikhye: ×

As shown in Table 1, when the Youngji Sikhye produced with tea bags without added sugar, the fermentation time was found to be significantly delayed than when Sikhye was prepared with added tea bags with sugar for 8 hours.

The reason why fermentation time is delayed in the case of preparing Young Ji Sikhye with tea bag without adding sugar as described above is that the starch of malt powder itself inside the tea bag is in contact with water to form a gel to form a starch film on the inside of the tea bag. This is because it prevented the elution of the active ingredient and amylase from the tea bag and prevented the amylase enzyme from functioning. It can be seen from Table 1 above.

However, when Young Ji Sikhye was made with sugar-added tea bags, the starch inside the tea bag generated during the fermentation process was contacted with moisture to form a gel, which prevented the formation of a starch film on the inside of the tea bag. Enzymes and active ingredients deep inside the package also melt with sugar and are easily eluted out of the tea bag packaging to reduce the fermentation time since the active ingredients and amylase enzymes of the ganoderma are functional.

At this time, if 50 to 150 parts by weight of sugar is added, the fermentation time can be seen to be shortened to 4 to 5 hours. However, the production of Young Ji Sikhye with tea bags of 150 parts by weight of sugar makes the taste of sugar too dark. It can be seen from Table 1 that seven people indicated that the taste is not appropriate as the taste is not appropriate.

Therefore, it can be confirmed that it is preferable to add 50 to 100 parts by weight of sugar in order to have a moderate taste and taste of fermentation, and to shorten fermentation time.

<Example 2>

Peel and root malt peeled malt malt or barrel malt is ground to 40 mesh with a conventional hammer mill, and added to the 100 parts by weight of crushed malt while changing the powder as shown in Table 2 below, 100 parts by weight of sugar, After adding 0.33 parts by weight of stevion and mixing, about 8 parts by weight of water is added so that the mixture is slightly wet, and then the mixture is spread on a flat plate and dried with hot air at 65 ° C., and then dried dried starch oil. The mixture was put into a 2mm mesh net and shaken to shake a predetermined amount of seasoned syrup oil, which was removed from the net, in a filter paper to prepare a tea bag, and then each tea bag prepared according to the change in the amount of the Ganoderma lucidum powder was mixed with a predetermined amount of rice. Put it in warm water at 70 ℃ and ferment for 8 hours at 70 ℃. Take out the tea bag and boil it for about 5 minutes. In this way, each of the adult men and women was soaked in five adult men and women, and then brushed. Indicated.

Traditional Sikhye taste as Ganoderma lucidum and Ganoderma lucidum go well together: ◎

Appropriate taste as Young Ji Sikhye: Ｏ

Ganoderma lucidum, as bitter, has a strong and bitter taste: ◇

Ganoderma lucidum lacks flavor as Ganoderma lucidum but can taste ganoderma: △

Almost no taste of ganoderma: ×

As shown in Table 2, when the Ganoderma lucidum was produced by adding 3 parts by weight of Ganoderma lucidum powder, it could be seen that 9 people who indicated that they could hardly taste Ganoderma lucidum taste were inadequate. Ganoderma lucidum taste is gradually increased according to the amount of powder added, and when added over 40 parts by weight, ganoderma lucidum is too strong and even bitter. Also, when 5 parts by weight of Ganoderma lucidum powder is added, Ganoderma lucidum taste is not enough as Ganoderma lucidum, but it is possible to feel Ganoderma lucidum taste.

Therefore, it can be seen from the above results that the addition amount of ganoderma lucidum powder is preferably added 5 to 40 parts by weight based on 100 parts by weight of malt oil.

<Example 3>

Peeled and rooted malt malt or whole malt is ground to 40 mesh with a conventional hammer mill, and 100 parts by weight of sugar, 100 parts by weight of ganoderma lucidum powder and stevione are used in Table 3 below. After adding the same, change the amount, add about 8 parts by weight of water so that the mixture is slightly wet, then spread the mixture on a flat plate and hot-air dried at 65 ° C., and then dry the dried malt mixture by 2 mm. After putting a certain amount of seasoned malt oil from the net while shaking in a mesh net in a filter paper to prepare a tea bag, each tea bag prepared according to the change in the amount of stebion added together with a certain amount of rice and then at about 70 ℃ After fermentation for 8 hours, the tea bag is taken out and boiled for about 5 minutes to make Sikhye. Then, after brushing, after 30 minutes to drink the other Sikhye, the degree of taste in the manner described in the following to identify each number is shown in Table 1.

Moderate sweetness: ◎

Lack of sweetness: O

Sweetness is strong: ◇

Too lack of sweetness: △

The sweetness is too strong, the unique bitter taste of Stevio M: ×

As shown in Table 2, if Sikhye was prepared with a tea bag manufactured without adding stevion, it could be seen that 9 people indicated that the sweetness was not enough. It can be seen that the sweetness gradually increases.

However, if 1.0 parts by weight of the added amount of stevion sweetness is too strong and stebinon's own bitterness is nine people who indicated that the steric odor is already produced after Sikhye production.

Therefore, it can be seen from the above results that the amount of stebion added is preferably 0.3 to 0.8 parts by weight based on 100 parts by weight of malt.

<Example 4>

Peel and root malt peeled malt malt or barrel malt is ground to 40 mesh with a conventional hammer mill, and mixed with 100 parts by weight of ground malt powder, 100 parts by weight of ganoderma lucidum powder, 100 parts by weight of sugar and 0.3 parts by weight of stevion, and then mixed. Water was added to the mixture so that the mixture was slightly wet, and then the mixture was spread on a flat plate and hot-air dried at 65 ° C., and the dried malt mixture was removed from the net by shaking in a 2 mm mesh. A tea bag was prepared by packing a predetermined amount of seasoned starch oil in filter paper, and then, the number of poorly packed tea bags per 100 tea bags prepared was found in Table 4 below.

<Comparative Example 1>

Peeled and rooted malt is ground to 40 mesh with a conventional hammer mill, 30 parts by weight of ganoderma lucidum powder, 100 parts by weight of sugar and 0.3 parts by weight of stevion are added to 100 parts by weight of the ground malt, and then granulated. After preparing a tea bag by packing a predetermined amount of the seasoned starch oil mixture on a filter paper, and then the number of poorly packed tea bags per 100 tea bags prepared was shown in Table 4.

As shown in Table 4, in the case of Example 4 which was mixed with sugar and stevion in malt powder, and then granulated by adding water and drying again, a poorly packed tea bag was not found, but no granulation was performed. In the case of Example 1, 35 tea bags out of 100 tea bags were produced with poor adhesion due to dust, and 14 tea bags out of 75 tea bags that were bonded were found to have burst in the process of manufacturing Sikhye.

In addition, all 100 tea bags were able to confirm that the weight was insufficient, because the malt powder was scattered because it was not granulated, so it could not contain the correct amount.

As described above, in the present invention, the enzyme in the malt is crushed so that the enzyme is not inactivated by the frictional heat during the grinding process, so that the surface area of the malt is increased so that the fermentation effect of the malt is added to the malt powder. It is a useful invention that provides a method of preparation.

In addition, in the process of manufacturing tea bags, the effective amount and enzyme of Ganoderma lucidum can be effectively extracted by the addition of sugar and the amount of stebinone, which not only shortens the fermentation time, but also has a moderate sweetness while Provides a method of making a sensible wisdom tea bag.

In addition, it is a useful invention to provide a method for preparing a maltose medicinal malt malt tea bag that is easy to wrap the tea bag through granulation, and to be able to easily prepare the saengji sikhye using the prepared tea bag.

In particular, the present invention provides a Ganoderma lucidum tea bag with Ganoderma lucidum powder added to a general Sikhye manufacturing method that unifies the processes of grinding, extraction, filtration, sedimentation, separation, fermentation, seasoning, and condensation, which are conventional manufacturing methods. It additionally provides the effect of making Sikhye.

Claims (1)

Malt is prepared by germinating barley or wheat, and then, using a commonly used peeler, pulverize peeled malt or whole malt with 20 to 80 mesh from which shoots, roots and shells are removed, and a predetermined amount of the ground malt and ganoderma lucidum powder are nonwoven fabrics. In the conventional method for preparing Young Ji Sikhye tea bag, which is put into a tea bag, when the bran malt or barrel malt removed from the shoots, shells and roots is blown continuously with a conventional hammer mill, cold air is continuously blown to keep the temperature below 70 ° C. 20 to 80 mesh, the first step and the second step: 5 to 40 parts by weight of ganoderma lucidum powder, 50 to 100 parts by weight of sugar and 0.3 to 0.8 parts by weight of stevione is added to 100 parts by weight of the ground malt Fruits: 5 to 10 parts by weight of water is added so that the mixture is slightly wet, and then the mixture is spread out on a flat plate and placed at 70 ° C. or lower. The third step of air drying: a fourth step of preparing a tea bag by putting a predetermined amount of the seasoned starch oil granules from the net while shaking the dried seasoned starch oil mixture into a mesh of 1mm to 3mm into a nonwoven fabric. Method of producing Young Ji Hye tea bag.