KR100356321B1 - Manufacture method and black rice-green tea to use main stuff for black-rice - Google Patents

Abstract

The present invention relates to a black rice green tea based on black rice and a method of manufacturing the same. In the method for producing black rice green tea, the method for preparing green tea includes the steps of washing the selected black rice by immersion in water at 10 to 15 ° C. for 45 to 48 hours, and luxury of the washed black rice to steam for 60 to 90 minutes. And, hot-dried the black rice for 30 to 60 minutes, first frying at 250 to 300 ° C. for 5 to 20 minutes, and second frying at 200 to 250 ° C. to further exude the aroma of the black rice, And mixing the green tea leaves which are steamed with the black rice and containing 35% to 45% of water at a 4: 6 ratio to the black rice, and drying and grinding the mixed green tea leaves and black rice. As described above, the black rice green tea and its manufacturing method mainly based on the black rice of the present invention are processed and mixed with black rice containing nutrients rich in green tea, and consumed in the form of tea without destroying the nutrients and aromas of black rice. Maximizes and prevents melanin, freckles, etc. by inhibiting the deposition of melanin pigment with ingredients such as anthocyanin and carotene contained in black rice and green tea, and inhibits the aging of the skin.

Description

Black rice green tea mainly made of black rice and its manufacturing method {Manufacture method and black rice-green tea to use main stuff for black-rice}

The present invention relates to a black rice green tea mainly made of black rice and a method of manufacturing the same. More specifically, the black rice green tea mainly made of green rice and black rice which is excellent in physiological activity by using a black rice produced through a predetermined processing method and It relates to a manufacturing method.

As is commonly known, green tea contains tannins, caffeine, amino acids, etc. Tannins have the effect of astringent and hemostatic effects, and caffeine is a bitter ingredient that stimulates nerves to promote blood circulation and diuretic It is known to be effective in recovering fatigue. These teas have become a favorite food of many people since ancient times with their unique ingredients and unique taste and aroma.

Therefore, there is a trend that the consumption is increasing as the superiority of tea ingredients are widely known, there is a problem that the intake and taste of tea is not felt in accordance with the individual's inclination.

The present invention has been made to solve the above problems, by adding black rice to green tea to solve the inconvenience of consumers who do not feel the taste and flavor of green tea to improve the immune function and anti-aging function It is an object of the present invention to provide a black rice green tea mainly based on black rice having high functionality and palatability and a method of manufacturing the same.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a manufacturing process diagram of a black rice green tea mainly produced by black rice and a method of manufacturing the same.

According to the present invention, in the method for producing green tea, the step of washing the selected black rice immersed in water at 10-15 ℃ for 45-48 hours, and washing the washed black rice by steam for 60-90 minutes And hot air drying the luxury black rice for 30 to 60 minutes, first frying at 250 to 300 ° C. for 5 to 20 minutes, and second frying at 200 to 250 ° C. to further exude the aroma of the black rice. And mixing the green tea leaves steamed with black rice and containing 35% to 45% of water at a ratio of 4: 6 to black rice, and drying and grinding the mixed green tea leaves and black rice. It is achieved by the method of manufacturing black rice green tea mainly based on black rice.

Here, in the step of mixing the green tea in the black rice, when mixing the green tea, mixed with 1% powdered green tea powder of 35 to 45% green tea blended to prevent black pigment deposition of black rice and induce a clear color of green tea It is preferable to mix with black rice.

Further, another object of the present invention is 35 to 45% green tea, which contains 35 to 45% water, and whose surface is dried to a predetermined hardness, and the green tea and 10 to 15 ° C water for 45 to 48 hours. 55-65% processed by dipping in water and steaming for 60 to 90 minutes, steaming for 30 to 60 minutes, primary frying for 5 to 20 minutes at 250 to 300 ° C, and secondary frying at 200 to 250 ° C. It is achieved by black rice green tea based on black rice, characterized in that it comprises black rice.

Here, it is preferable to mix with 1% powdered green tea powder of 35-45% green tea to mix with black rice to induce the vivid color of the green tea.

Hereinafter, with reference to the accompanying FIG. 1 with respect to the black rice green tea and its manufacturing method based on the black rice of the present invention as follows. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a manufacturing process chart of a black rice green tea mainly containing black rice and a method of manufacturing the same.

The black rice green tea and its manufacturing method based on the black rice of the present invention is a step (M1) to select black rice and green tea leaves grown by a low input environment-preserving farming method of reducing the amount of pesticides, and the black rice luxury and hot air drying step of frying And, after the green tea is subjected to a predetermined processing process, it comprises a step of mixing and drying and grinding the black rice.

In the step of selecting the raw material, the black rice and green tea leaves are selected to be processed. In the dipping and washing step, the selected black rice is threshed and milled to brown rice state and dried to about 10% moisture for long-term preservation. It is immersed in water at 10-15 degreeC for 48 hours, and it washes (M2). At this time, it is possible to adjust the immersion time according to the temperature of the water, for example, it can be used for 3 to 4 hours immersion in hot water of 35 ~ 40 ℃. In the frying step, the hot air is dried for 30 to 60 minutes (M4), and then the black rice is first fried at 250 to 300 ° C. for 5 to 20 minutes to increase the taste and aroma. Second frying (M5) is performed at 250 ° C. At this time, the tempura time and temperature can be adjusted according to the material. The green tea leaves processed (M6) in the black rice are mixed (M7) in a 4: 6 ratio, wherein the green tea leaves are processed by applying heat and contain moisture of 35% to 45 ° C. The mixed green tea and black rice mixture is dried and ground (M8) and then packaged (M9).

Here, black rice green tea may be prepared by mixing 1% of powdered green tea powder of 35-45% green tea blended with black rice to prevent black pigmentation of black rice and inducing a clear color of green tea when mixing green tea with black rice. have.

Looking at some experimental results for evaluating the efficacy of black rice green tea mainly made from black rice prepared by such a manufacturing method as follows.

First, the UV extract test of black rice used in black rice green tea shows the results of fractionation to examine and confirm the activity of anthocyanin pigment, a bioactive substance, in the ethanol layer and the 1% HCl / ethanol layer as shown in the graph below. Showed activity. Flow chart shows the extraction and fractionation process of anthocyanin pigment from black rice, graph 1 shows the activity of anthocyanin pigment in water and ethanol, graph 2 shows the activity of anthocyanin pigment in 1% HCl / ethanol layer.

Flowchart

Graph 1

Graph 2

The above graph shows the maximum absorption curve at the lambda maximum (nm) 530 to 540 in the hydrophobic absorption spectrum, and the black rice with the anthocyanin water-soluble pigment component, which is the main active ingredient of black rice in which purple turns to cyan when 2 moles of NaOH is added Functionality is enhanced by the blend of vitamins and CATHCHIN ingredients of green tea. Ingestion of black rice green tea with anthocyanin components with excellent physiological activity every day improves the control function of the human body, enhances immune function, and prevents aging as well as preventing diseases. In other words, it is possible to absorb anthocyanin when ingesting black rice green tea, obtain the efficacy of the material, and the analysis results after black rice green tea processing are also shown to be the same.

Second, to examine the effect of black rice green tea on people with symptom of head dizziness, 20 to 27 year old college students were selected as a population, and 15 male college students with head dizziness were sampled. Three times a day, 2 g of black rice green tea was ingested 3 times in 15 people at 70 ° C. for 3 days, and then a questionnaire survey was conducted. The collected questionnaire was analyzed using Spsswin7.5 to analyze the frequency of each variable. The analysis includes statistical significance comparing the efficacy test (Duncan test), it can be seen that the manufacturing process of the present invention prepared after roasting black rice for 5-15 minutes at 200 ~ 300 ℃. Table 1 below shows the data presented in this experiment.

Table 1

Experimental condition Experiment result Remarks General green tea by virtue 16c a: High effect b: Effect normal c: No effect General Green Tea by Thickening 17c Black rice green tea by simple mixing of roasted black rice and green tea 28c Black rice green tea prepared after black rice processing at 150 ℃ for 5 minutes 43b Black rice green tea prepared after black rice processing at 150 ℃ for 10 minutes 48b Black rice green tea prepared after black rice processing at 150 ℃ for 20 minutes 53b Black rice green tea prepared after black rice processing at 200 ℃ for 5 minutes 78a Black rice green tea prepared after black rice processing at 200 ℃ for 10 minutes 76a Black rice green tea prepared after black rice processing at 200 ℃ for 20 minutes 76a Black rice green tea prepared after black rice processing at 250 ° C for 5 minutes 74a Black rice green tea prepared after black rice processing at 250 ℃ for 10 minutes 74a Black rice green tea prepared after black rice processing at 250 ℃ for 20 minutes 75a Black rice green tea prepared after black rice processing at 300 ℃ for 5 minutes 70a Black rice green tea prepared after black rice processing at 300 ℃ for 10 minutes 69a Black rice green tea prepared after black rice processing at 300 ℃ for 20 minutes 28a Black rice green tea prepared after black rice processing at 400 ° C. for 5 minutes 29c Black rice green tea prepared after black rice processing at 400 ° C. for 10 minutes 27c Black rice green tea prepared after black rice processing at 400 ° C. for 20 minutes 20c

Third, the experiment on the effect of black rice green tea on people with constipation symptoms are as follows. A population of 20 to 27 year old college students, 15 female college students with head dizziness, were sampled and questionnaire surveys showed that they were prepared after roasting black rice for 5 to 15 minutes at 200 to 300 ° C. The method of the present invention was found to be the most effective, and the result data thereof is shown in Table 2.

Table 2

Experimental condition Experiment result Remarks General green tea by virtue 16c a: High effect b: Effect normal c: No effect General Green Tea by Thickening 17c Black rice green tea by simple mixing of roasted black rice and green tea 28c Black rice green tea prepared after black rice processing at 150 ° C. for 5 minutes 43b Black rice green tea prepared after black rice processing at 150 ℃ for 10 minutes 48b Black rice green tea prepared after black rice processing at 150 ° C. for 20 minutes 53b Black rice green tea prepared after black rice processing at 200 ° C. for 5 minutes 78a Black rice green tea prepared after black rice processing at 200 ° C. for 10 minutes 76a Black rice green tea prepared after black rice processing at 200 ° C. for 20 minutes 76a Black rice green tea prepared after black rice processing at 250 ° C. for 5 minutes 74a Black rice green tea prepared after black rice processing at 250 ° C for 10 minutes 74a Black rice green tea prepared after black rice processing at 250 ° C. for 20 minutes 75a Black rice green tea prepared after black rice processing at 300 ℃ for 5 minutes 70a Black rice green tea prepared after black rice processing at 300 ℃ for 10 minutes 69a Black rice green tea prepared after black rice processing at 300 ℃ for 20 minutes 28c Black rice green tea prepared after black rice processing at 400 ° C. for 5 minutes 29c Black rice green tea prepared after black rice processing at 400 ° C. for 10 minutes 27c Black rice green tea prepared after black rice processing at 400 ° C. for 20 minutes 20c

As such, black rice green tea and its manufacturing method based on black rice use an anthocyanin pigment and black rice with a high content of selenium, calcium and amino acids, which have high physiological activity, and thus, the savory flavor of black rice is cut off. Consumers who feel dissatisfied with this product can consume enough green tea and black rice to maximize user convenience.In particular, melanin due to sulfate activity in the body with anthocyanin contained in black rice and carotene, vitamin C and E of green tea By suppressing pigmentation, it prevents blemish freckles and gives fine and white skin. Also, as the mass production area of black rice is expanding, it is possible to contribute to improving rural income by developing new fields of black rice and increasing consumption. In addition to increasing the number of tea-loving people in Korea, the consumption of imported tea, coffee and tea, etc. It is very efficient because it reduces the waste of foreign currency.

The black rice green tea and its manufacturing method based on the black rice of the present invention are processed and mixed with black rice containing nutrients rich in green tea as appropriate, maximizing convenience in use by ingesting it in the form of tea without destroying the nutrients and aroma of black rice. In addition, by inhibiting the deposition of melanin pigments such as anthocyanin and carotene contained in black rice and green tea to prevent blemishes, freckles and the like, there is an effect of inhibiting the aging of the skin. In addition, it is a very excellent invention that can increase rural income by using black rice, which is mass-produced, in green tea.

Claims (4)

In the method of manufacturing green tea, Washing the selected black rice by immersion in water at 10 to 15 ° C. for 45 to 48 hours; Gelatinizing the washed black rice for 60 to 90 minutes by steam; Hot-dried the black rice for 30 to 60 minutes and primary frying at 250 to 300 ° C. for 5 to 20 minutes; Second frying at 200 to 250 ° C. to further exude the aroma of the black rice; Mixing the black rice with green tea leaves which are steamed and containing 35% to 45% of water at a 4: 6 ratio to black rice; Method of producing black rice green tea, characterized in that the black tea characterized in that it comprises the step of drying and grinding the mixed green tea leaves and black rice. The method of claim 1, In the step of mixing green tea with the black rice, When the green tea is mixed, the black rice is characterized in that it is blended with black rice powdered green tea powder of 1% of 35-45% green tea, which is formulated to prevent black pigment deposition of black rice and induce a clear color of green tea. Black rice green tea manufacturing method. 35 to 45% green tea, which contains 35 to 45% water and whose surface is dried to a predetermined hardness; The green tea was immersed in water and washed for 10 to 15 ° C. for 45 to 48 hours, then gelatinized for 60 to 90 minutes by steam, dried for 30 to 60 minutes, and first fried at 250 to 300 ° C. for 5 to 20 minutes. Black rice green tea mainly containing black rice, characterized by containing 55-65% of black rice processed by secondary frying at 250 ° C. The method of claim 3, wherein Black rice green tea mainly comprising black rice, characterized in that the green tea powder powdered 1% of the 35-45% green tea powder is mixed with black rice to induce the vivid color of the green tea.