KR100604492B1 - Ohmija-tea Production Method for Raw- juice - Google Patents

Abstract

The present invention relates to a method for producing Schizandra chinensis extract of fresh fruit juice of Schizandra chinensis for a long time in a natural state to preserve the unique flavor and aroma of Schizandra chinensis. Add the mixed extract of Ogalpi juice or herbal medicine (deer Antler, Angelica, Cornus, Mokhyang, Oyster, and soybean), and put it in an Onggi-type container in the open-air state from October to December and ripen in 1st stage and keep it at 10-20 ℃ Under the conditions, two stages of fermentation are carried out from January to March, and the suspended solids are removed, followed by three stages of fermentation from April to June under natural light and temperature under low temperature maturation. Characterized in that it is possible to manufacture a liquid or powdered schizandra tea.

Ogapi, fresh juice, ripening, ogalpi, tea

Description

Ohmija-tea Production Method for Raw-juice

The present invention relates to a tea production method using fresh fruit juice of Schizandra chinensis.

Schisandra chinensis is a deciduous broad-leaved tree belonging to the Magnolia family and has five flavors.

In other words, the taste of skin and flesh is sour and sweet, and phosphorus (仁) is hot and bitter, and sour as a whole. , Jinhae, fever, such as central inhibition, blood pressure lowering and alcohol detoxification.

On the other hand, studies on the ingredients of Schizandra chinensis known to date include lignan compounds known as major constituents that exhibit pharmacological functions, including gomisin ABCF G, deoxyshizan-drin, and schizandrin. ), Wuweizisu AB C, angeloylgomisin HQ, tigloylgomisin H, benzoylgomisin H, etc., and the main researches were conducted. Citric acid, malic acid and succinic acid were reported, and 47 kinds of volatile essential oils were identified.

 Regarding the conventional health drink using Schisandra chinensis, Korean Patent Registration No. 148728 and Patent Publication 1992-4884 have been known. 1) and then extracted again by adding hot water 1 to 3 times the weight of Schisandra chinensis to the first extraction residue, and then extracting it after 6 to 24 hours at room temperature, and then adding lactic acid bacteria at 20 ~ 45 ℃. It is fermented for 24 to 62 hours, and water is added to the first and second extraction residues about 5 times as much as the original Schisandra chinensis, extracted after 1 to 3 hours, filtered, and used as a diluent in the manufacture of beverages. Saccharo myces strain and lactic acid bacteria isolated from Kimchi were inoculated together in the extract obtained by water extraction of Schizandra chinensis, and then fermented at a pH of 2.5 to 5.0 and 20 to 50 ° C, and then treated. liquid Or was a method of manufacturing a powdered ohmijacha.

However, the manufacturing method of Schizandra chinensis as described above has the inconvenience that it should be dried during the period from mid-September to mid-Oct. Not only the initial ingredients were destroyed or not sufficiently extracted, but fermenting the extract with lactic acid bacteria reduced the irritating taste and aroma unique to Schisandra chinensis and damaged nutrition and colors, resulting in insufficient nutritional and semiotic aspects.

 The present invention has been made to solve the problems as described above to be able to directly juice the fresh schisandra chinensis seasonally shipped out to drink and to prevent the destruction or insufficient extraction of the initial components due to the hot water extraction of dried schisandra chinensis It aims to do it.

Another object of the present invention is to preserve the taste, aroma, etc. peculiar to Schizandra chinensis, and to optimize the conditions of addition of subsidiary materials and natural ripening conditions of fresh fruit juice to improve the preference.

The present invention adds sugar and subsidiary materials to Schisandra chinensis fruit juice in order to achieve the above object, while aging stepwise in a natural state to suppress the natural fermentation, to maintain the unique taste and aroma of Schisandra chinensis.

Hereinafter, the present invention will be described in detail.

The raw material for producing Schisandra chinensis tea according to the present invention is washed after screening and washing the ripe Schisandra chinensis fruits collected from mid-September to mid-October every year.

The moisture content of raw schizandra is about 80-85%, and when juiced with milking machine, you can get juice of 65-70% of the weight of Schizandra chinensis.

<Example 1>

60kg fresh fruit juice of Schisandra chinensis was mixed with white sugar in different concentrations (60㎏, 90㎏, 120㎏) into OS-SGA, OS-SGB, and OS-SGC spheres. Filter through aging step.

The aging process step by step

-Stage 1 (October to December): Aging in natural open-air

-Stage 2 (January to March): Aged at a temperature of 15 ~ 20 ℃ in a heat storage warehouse

-Stage 3 (April to June): After separation of suspended solids and extracts, it is aged under natural light and temperature

-4th stage (July ~ September): 20kg of blue Schisandra berry extract is added and aged in indoor storage tank

In the filtration process, the first filtration with a filter cloth and the second filtration using diatomaceous earth are more preferable to secure the filtration time and the transparency of the filtrate.

※ Periodic management according to aging (common to 1 to 4 steps)

The juice contained in Onggi poison is stirred every 3-4 days for 1 month, every 7 days for 2-4 months, and every 10 days for 5-10 months. To suppress fermentation.

<Example 2>

60 kg fresh fruit juice of Schisandra chinensis and 60 kg of sugar and herbal extracts were mixed in different concentrations (3%, 5%, 7%), and HGSA, HGSB and HGSC were separated. Filter through.

Herbal extracts were mixed with deer antler, Angelica, Cornus, Mokhyang, Gulti and Femo in the same weight ratio, adding 1 kg of water at 3%, 1.5kg at 5%, and 2kg at 7%. To extract.

The aging process and periodic management for each step are the same as in <Example 1>.

Example 3

60 kg of fresh fruit juice of Schisandra chinensis and 60 kg of honey and herbal extracts were mixed by concentration (3%, 5%, 7%) into HGKA, HGHB, HGKC spheres. Filter through the process.

Herbal medicine extract manufacturing method is the same as in <Example 2> and step-by-step aging process and periodic management is the same as <Example 1>.

Example 4

60 kg of fresh fruit juice of Schisandra chinensis and 60 kg of sugar and 20 gallons of Ogalpi juice are mixed and divided into Schisandra + Ogalpigu.

The method of preparing the extract of juice of the extract of juice is extracting the juice by compressing the leaves and stems and roots of the raw olives, and the aging process and periodic management of each step are the same as in <Example 1>.

Schisandra tea prepared according to the above embodiment may be powdered by liquid or vacuum freeze drying.

The analysis results of the Ogapi tea prepared by the above example are as follows.

1) pH, total acidity and sugar analysis of Schizandra chinensis

The pH of fresh fruit juice was high as 2.93 in Schisandra chinensis + Ogalpigo, and the distribution of Schisandra chinensis juice was 2.37 ~ 2.91.

The sugar content was 77.3 in OS-S-G-B and the total acidity was high in OS-S-G-B and H-G-S-A.

2) Color Analysis of Schizandrae Fructus

Chromaticity is an important measure of food quality, and its color is closely related to the apparent value of its internal value, such as its nutritional value.

L value for brightness was higher in H-G-K, while a value and redness for red rust were higher in OS-S-G.

3) Content of Inorganic Components of Schizandrae Fructus

Minerals form hard tissues such as bones and teeth and bind to organic substances such as proteins to form tissues or are soluble in body fluids and blood.

The major inorganic constituents of Schisandra chinensis juice were Na, K and Ca in order.

4) Free sugar content of Schisandra chinensis

Sugars are one of the most important of the basic ingredients of food, the most important source of energy for humans and determine the sweetness.

Fructose, glucose and sucrose were shown as free sugars in Schisandra chinensis.

5) Organic Acid Content of Schizandrae Fructus

Organic acid is a component of food quality that determines the sour taste. The main organic acids contained in Schisandra chinensis contain malic acid, citric acid and tartaric acid, and malic acid. Appeared high.

6) Total Flavonoids, Total Phenolic and Tannin Contents of Schizandrae Fructus

Flavonoids are widely distributed in the leaves and stems of plants, yellow, and have high antioxidant, antibacterial and anticancer activity. They are high in OS-SGC, and total phenol is high in HGSC. appear.

In addition, tannin was found in Omija + Ogalpi as a main ingredient of raw or astringent taste.

As described above, the production method of the raw fruit juice of Schisandra chinensis of the present invention can be used without a separate drying process and can be extracted without destroying the initial active ingredients of Schisandra chinensis. It is effective to produce tea with excellent preference by aging by natural ripening method.

Claims (2)

In the production of Schisandra tea, sugar and subsidiary materials are added to Schisandra chinensis fruit juice, and then aged in an open-air container after 1 step of ripening from October to December; Aged in January to March at the temperature of 10 ~ 20 ℃ in the warehouse; Separating the suspended solids and aged three stages from April to June under natural light and temperature in low temperature growth; Method of producing Schisandra tea using fresh fruit juice, which is produced by filtration in an indoor storage tank from July to September after aging four stages. The method of claim 1, wherein the additives added are selected from among the extracts of organopi juice or antler, Angelica, Cornus, Mok-hyang, oyster and femdom.