KR100402695B1 - Tea compositions comprising glasswort and a process for preparing the same - Google Patents

Abstract

The present invention relates to a teapot tea composition for tea bags containing shredded kelp steam-heated dried body, roasted brown rice powder and dextrin and a manufacturing method thereof. When drinking tea according to the present invention can be easily ingested mineral components and various active ingredients lacking in modern people.

Description

Tea compositions comprising glasswort and a process for preparing the same

TECHNICAL FIELD The present invention relates to a tea composition containing spouts and a method for producing the same. More specifically, the present invention relates to a tea bag teapot composition for tea bags containing 40 to 60 parts by weight of steamed dried barley, 60 to 40 parts by weight of roasted brown rice powder and 3 to 7 parts by weight of dextrin, and a manufacturing method thereof. It is about.

Generally, Salicornia herbacea ( English name: glasswort) is known as a yearly grass that grows on Gaphal on the west coast of Korea. Stalk is very salty and is the only plant on the planet that absorbs salt. It is known to contain abundant minerals such as sodium, calcium, magnesium, potassium, iron, and phosphorus. In Europe, salads are made from young stems, and in Japan, they are valued so that they are designated as natural monuments.

On the other hand, in Korea, there is no record of lumpy herbs as food or herbs, but people who live on the beach rarely eat them with herbs, and when they eat dry herbs in spring when they are languid and have no taste, the eyes become brighter. It is said that the taste of rice is improved, and in the province of Hwangdo, it is known to use tung bark as a medicine for indigestion, gastrointestinal disease, hepatitis, kidney disease, etc. These stalks have a unique salty taste and various physiological effects, and are used in traditional methods such as fresh greens and dry powder in Haenam, Jeollanam-do.

As the efficacy of the bark bark is known, research on a method of extracting the active ingredient of bark bark and applying it to food, or using pharmacological functionality is being conducted.

For example, Korean Patent Application Publication No. 10-1999-0056963 (Publication No. 2000-0012555) published on March 06, 2000 describes a method for producing a food containing seaweed as a main component. This manufacturing method is a step of preparing a bath liquid by mixing the seaweed, grommets, throat and malt and heating in purified water, filtration step of the bath liquid, temperature reduction step, immersing the vinegar flakes in the filtrate, and again filtered It comprises the step of high temperature sterilization after mixing the biological information water, oligosaccharide and honey in the filtrate. In this application, since the use of the thick sack and wood fragrance having important pharmacological functions in addition to the seaweed, the components of drinking food and the extraction conditions of the seaweed are different from the present invention.

In addition, Korean Patent Application No. 10-1999-0017763 (Publication No. 2000-0074066) published on Dec. 5, 2000, boils the seaweed slightly in boiling water, and then uses it in bibimbap, or juice, which is beneficial for soothe stool. It illustrates the application of a simple hamwort, such as making a functional puncture juice or injecting carbonic acid gas to be used as a carbonated beverage.

The above methods did not effectively utilize the beneficial ingredients (particularly mineral components) contained in the bark, and did not develop a method of making the bark easily edible as a favorite food.

According to the present invention, the contents of the mineral component among the beneficial components of the bark can be identified, and the steam heating and drying conditions of the bark are found so as not to be destroyed, and the amount of brown rice is mixed to improve the flavor unique to salt plants. Madicha was developed.

Accordingly, it is an object of the present invention to provide a teapot tea composition for tea bags containing 40 to 60 parts by weight of steamed dried bark of dried shredded bark, 60 to 40 parts by weight of roasted brown rice powder and 3 to 7 parts by weight of dextrin.

Another object of the present invention is to wash the steamed eggplants, steam heated, and dried to obtain a steam heating dried body of the tongung, and the roasted brown rice powder and dextrin mixed with this dried body It is to provide a method for producing a knot tea composition.

Hereinafter, the present invention will be described in detail.

The bark used in the present invention is harvested from around the coastal coast of the west coast from May to September, and the roots and stems are collected by washing only the soft branches from which the roots and stems are removed because the tissues are hard and the processability of tea is poor. Soil and dirt are removed.

Looking at the components for the currently known bumps, the moisture content is 90.9%, the ash content is 4.6 to 6.2%, the ash content of about 70% salt. In addition, it contains amino acids such as glutamic acid, aspartic acid, lysine and tyrosine, and minerals include sodium, potassium, calcium, magnesium, zinc, iron, copper, manganese, etc., and other components include reducing sugars and uronic acid. Etc. are contained. Specifically, the mineral component contains sodium 1333.8 mg, calcium 22.1-650.1 mg, magnesium 46.5-54.0 mg, potassium 650.1-741.1 mg, zinc 29.6 mg, and iron 31.5-84.8 mg per 100 g. It is well known that mineral components are indispensable in the vital activity of the human body, but these components vary slightly depending on the measured plant parts, and as in the present invention, these contents will be different when only soft branches are used.

Therefore, the present inventors selected the soft branches of the bark, the root and the stem removed, and measured the content of the active ingredient in the following manner, the results are shown in Tables 1 and 2 below:

<Method of measuring active ingredient>

Moisture was measured by atmospheric heating and drying, ash by dry painting, crude protein by Kjeldahl, crude fat by Soxhlet extraction, and inorganic components by ICP.

General ingredient content ingredient content (%) moisture 89.19 Crude protein 0.96 George Room 0.18 Inquiry minutes 4.10 carbohydrate 5.57 sum 100.00

Mineral (mineral) ingredient content (mg / sample 100g) Na K Mg Ca Zn Fe Mn Cu sum 1,722.74 172.83 120.8 13.1 0.45 0.10 0.06 0.06 2,030.14

Looking at the following examples, about 60% of the mineral component is extracted from the steam heating dried body of the bark according to the present invention.

As used in the present invention, the term "steam heating dried body of tung bark" is put in a steamed bark and heat-treated for 5 to 15 minutes with steam (100 ° C or more) and dried for 5 to 7 hours with hot air at 100 ° C I mean. Here, the sensory quality (color, aroma, taste, etc.) of the steamed steam dried body deteriorates when the heat treatment conditions and drying time are out of range.

In addition, the "roasted brown rice powder" used in the present invention is steamed by heating the brown rice in a steam cooker for 20 to 30 minutes with steam (100 ℃ or more), the steamed brown rice is cooled at room temperature for about 1 hour, and then hot-baked plate In brown, the brown rice is brown and crunchy until heated for about 20 to 30 minutes, and the fried brown rice is shredded to 1 mm or less.

The steam heating dried body of the kung bark can be drunk as it is, like green tea, but because of the bitter and salty taste of kung bark will not be easy for those who do not like this taste. Therefore, in the present invention, the roasted brown rice powder and dextrin may be mixed with the steam heating dried body of the bark to improve the flavor peculiar to the bark.

In the present invention, brown rice powder is used to improve the bitterness and salty taste of the bark, dextrin is used to soften this taste.

Therefore, the bark tea composition of the present invention contains the steam heating dried body of roasted bark, roasted brown rice powder and dextrin, and the ratio is 40 to 60 parts by weight, 60 to 40 parts by weight and 3 to 7 parts by weight, respectively. Preferably, the steaming steam heating dried body: roasted brown rice powder: dextrin is 1: 1: 0.1. These ratios were selected by the sensory test to obtain the most delicious tea as described in the following examples.

According to the present invention, a method for preparing a tea composition containing an active ingredient of spurs consists of the following steps.

1. Gather only soft branches by removing roots and stems from lumps collected around saltfields and reclaimed land. Roots should be removed for hygiene, and stems are too difficult to remove because of difficulty in making tea.

2. Clean the soft branches of the bark with clean water to remove foreign substances and soil.

3. Cut the washed raw material into 3 ~ 5 cm size and heat it for 10 minutes with steam (over 100 ℃) in a steam cooker.

4. After heat treatment, it is dried for about 6 hours by hot air at 100 ° C. to prepare steam heating dried body.

5. Select brown rice and soak in purified water for 3 hours.

6. Put the brown rice immersed in water and put it in a steamer and heat it for 20 minutes with steam (over 100 ℃) to steam. Steam the brown rice for 1 hour at room temperature.

7. Heat the plate hot, add steamed brown rice and fry while heating for about 20 minutes until brown and crunchy.

8. Finely crush the roasted brown rice to 1 mm or less to prepare roasted brown rice powder. When 100 g of brown rice is soaked in 500 ml of purified water and roasted, 80 g (yield 80%) of brown rice powder is obtained.

9. A steaming tea composition is prepared by mixing the steaming dried body of roasted rice, roasted brown rice powder and dextrin obtained in the above step.

10. Tung Kung Tea Tea The composition is put into an extracting bag (tea bag) of a predetermined size to prepare a Kung Kung Tea.

Hereinafter, the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

<Example 1>

Manufacture of steam heating drying body

1 kg of the washed raw material was cut into 3 to 5 cm in size, and then put in a steam cooker and heat-treated with steam for 10 minutes to steam-heat the shredded bark.

Steam heated hot bark was dried by hot air at 100 ° C. hot air dryer for 6 hours to prepare hot bark steam heated dry body (100 g, yield 10%).

As a result of analyzing the mineral component from the prepared steam heating dried body, it was confirmed that about 60% was extracted.

Comparative Example 1

The steam heating dried body of the joint was obtained in the same manner as in Example 1 except that the steam was heated for 4 minutes in a steam cooker, and the heated joint was heated by hot air for 4 hours.

As a result of analyzing the mineral component from the prepared steam heating dried body, an amount almost similar to that of Example 1 was extracted.

Comparative Example 2

The steam heated dried body of the knurled bark was obtained in the same manner as in Example 1 except that the steamed hot bark was heated for 20 minutes in a steam cooker and steam-heated hot bark was dried for 8 hours.

As a result of analyzing the mineral component from the prepared steam heating dried body, an amount almost similar to that of Example 1 was extracted.

<Test Example>

Sensory Evaluation of Tung Bare Steam Heating Drying Body

Sensory evaluation is carried out for the rough-knot steam-heated dried bodies prepared in Examples 1 and Comparative Examples 1 and 2 above.

The steam-heated dried body of spurs in 150 cc glass was leached for about 3 minutes in a hot water of about 80 ° C. for sensory evaluation.

The sensory test was conducted on 20 adults, and the five-point scale by color, taste harmony, aroma and taste, and general taste level (the larger the score, the better the feeling of the item-5: very good, 4: good, 3: moderate, 2: bad, 1: very bad).

The sensory test results are shown in Table 3 below.

TABLE 3

division color flavor incense Symbol Total score Example 1 4.0 4.3 4.2 4.5 17.0 Comparative Example 1 3.8 3.9 4.1 4.0 15.8 Comparative Example 2 3.9 4.0 3.9 4.1 15.9

<Compound Example 1>

Formulations of Rungate Tea Compositions

In order to improve the flavor of the steam heating dried body obtained in Example 1, the optimum blending ratio was selected by blending the roasted brown rice powder in an appropriate amount and sensory inspection.

The steam heating dried body of roasted bark and roasted brown rice powder were mixed in a 150 cc glass in the ratio as shown in Table 4 to prepare the bark tea composition, and the composition was leached in a hot water of about 80 ° C. for about 3 minutes for sensory inspection.

The sensory test was performed on 20 adults with color, taste, aroma, and overall preference scores. The five-point scale for each item (the larger the score, the better the feeling. -5: Very good, 4: Good, 3: Normal, 2: Bad, 1: very bad) and averaged the scores.

The results are shown in Table 4 below.

TABLE 4

Sensory Evaluation According to the Mixing Ratio of Steam Heating Dried Body of Roasted Bark and Roasted Brown Rice Powder

Gnarl (g) Brown Rice (g) color flavor incense Symbol Total score 2.0 0 4.5 3.1 3.7 4.5 15.8 1.5 0.5 4.6 3.9 4.3 4.6 17.4 1.2 0.8 4.7 4.0 4.5 4.6 17.8 1.0 1.0 4.8 4.4 4.7 4.8 18.7 0.8 1.2 4.7 4.2 4.6 4.7 18.1 0.5 1.5 4.6 4.2 4.5 4.6 17.9

As can be seen from the results of Table 4, the optimum blending ratio of steam heating dried body: roasted brown rice powder of the bark was 4-6: 6-4 in weight ratio, and 1: 1 was the best.

<Compound Example 2>

Formulations of Rungate Tea Compositions

In order to improve the flavor of the steam heating dried body obtained in Example 1 and to improve the taste, the optimum blending ratio was selected by blending the roasted brown rice powder and dextrin in an appropriate amount and sensory inspection.

In a 150 cc glass, steam heating dried body, roasted brown rice powder, and dextrin were mixed in the ratio as shown in Table 5 to prepare a teapot tea composition, and the composition was leached in a hot water at about 80 ° C. for about 3 minutes for sensory evaluation. It was.

The sensory test was performed on 20 adults with color, taste, aroma, and overall preference scores. The five-point scale for each item (the larger the score, the better the feeling. -5: Very good, 4: Good, 3: Normal, 2: Bad, 1: very bad) and averaged the scores.

The results are shown in Table 5 below.

TABLE 5

Sensory Evaluation According to the Mixing Ratio of Steam Heating Dried, Roasted Brown Rice Powder and Dextrin

Gnarl (g) Brown Rice (g) Dextrin (g) color flavor incense Symbol Total score 1.0 1.0 0 4.6 4.3 4.3 4.4 17.6 1.0 1.0 0.05 4.6 4.4 4.3 4.4 17.7 1.0 1.0 0.06 4.6 4.4 4.3 4.4 17.7 1.0 1.0 0.10 4.6 4.4 4.6 4.7 18.3 1.0 1.0 0.14 4.6 4.3 4.4 4.6 17.9 1.0 1.0 0.15 4.6 4.4 4.5 4.5 18.0 0.8 1.2 0.10 4.6 4.1 4.5 4.6 17.8 1.2 0.8 0.10 4.6 4.2 4.2 4.6 17.6

From the sensory test results of Table 5, the proper blending ratio of steam heating dried body: roasted brown rice powder: dextrin was 40 to 60: 60 to 40: 3 to 7, and preferably 1: 1: 0.1.

Mix the steam-heated dry body of roasted barley, roasted brown rice powder and dextrin in the proportions identified above, and pack the round bar tea composition in a disposable tea bag (for example, heat-adhesive disposable filter paper, 5 x 6 cm size) of about 2 g each. Tongdi tea tea bags were prepared.

The bark tea of the present invention effectively contains the beneficial ingredients and minerals contained in the bark, and the bitterness and salty taste of the bark is reduced, so that modern people lacking minerals and minerals and other useful ingredients of the bark As a simple intake and drink.

Claims (3)

Tea bag teapot composition for tea bags containing 40 to 60 parts by weight of steamed dried dried bark, 60 to 40 parts by weight of roasted brown rice powder and 3 to 7 parts by weight of dextrin. Washing the branch of the cut off, steam heating, and dried to obtain a dry steam steaming dried body, and the roasted brown rice powder and dextrin mixed with the dried body to prepare the teapot composition of claim 1 Way. 3. The method according to claim 2, wherein the branched shredded bark is heat-treated for 5 to 15 minutes with water vapor of 100 ° C or more, and then dried for 5 to 7 hours with hot air at 100 ° C.