KR100759064B1 - Method for making functional corn silk tea - Google Patents

Abstract

A method of manufacturing functional corn silk tea by roasting Corn silk(Zea mays) without freeze drying and then mixing feed additives is provided. The method reduces a facility investment cost and time due to the freeze drying process and maintains the moisture content of products to 5%. Corn silk is heated with steam at 70 to 130deg.C for 1 to 10min, dried in hot air to a moisture content of less than 5% and cut to 0.5 to 10mm. The cut corn silk is roasted at 70 to 200deg.C for 1 to 30min through a cutter or crusher and then added with food additives in a ratio of 10 to 50% by weight. The food additives contain corn processed products, green tea processed products, Polygonatum tea processed products, Cassia Seed processed products, buckwheat processed products, Job's tears processed products and Angelica root processed products.

Description

Functional corn beard tea manufacturing method {METHOD FOR MAKING FUNCTIONAL CORN SILK TEA}

1 is a flow chart of a method for producing a corn beard tea according to an embodiment of the present invention.

In general, corn silk (flower silk) is a perennial flower of corn, which is known to have functional effects such as diuretic, circulatory, hypoglycemic, and biliary hemostasis. It is widely used as a folk remedy for diseases such as diabetes mellitus, liver cirrhosis ascites, jaundice hepatitis, cholecystitis, gum bleeding and hemorrhagic purpura.

In addition, unlike the synthetic chemical diuretics, the corn whisker is a natural medicine that does not give a strain to the body because the effect is slow, and the swelling due to diuresis continues to have a good diet tea (tea) for people who go swelling. have.

However, corn whiskers having such many useful functions are not provided to the users by themselves due to their unique astringent taste and enjoyed taste, and also the needs of modern people who have recently demanded various functional drinks such as health promotion. The problem was not inherent.

The prior art that solves this problem is a patent registration No. 10-0466550, which discloses a method for producing corn beard tea that can be easily drink by processing corn beard, and a patent registration of a method for manufacturing corn beard tea that emphasizes the functionality of corn beard tea 10-0492628, etc .; The conventional techniques are first drying at 20 ℃ to 40 ℃ Celsius after heating the corn whiskers, and then lyophilized by the second drying process.

However, lyophilization is highly concerned about the deterioration of quality due to microorganisms, and the quality of browning, off-flavor, vitamin loss, etc. is reduced due to the expansion of the oxidized surface area due to the porous material. There is a problem in that solubility (leaching) is degraded by adhering to each other.

The present invention can be effectively provided to the user without losing the efficacy of corn whiskers while eliminating the astringent and savory taste of the corn whiskers itself without lyophilization, roasting (roasting) process to solve the problems of the prior art. In addition, it is an object of the present invention to provide a functional corn beard tea manufacturing method that can satisfy the desire of various functional drinks of modern people by adding various food additives.

Functional corn beard tea manufacturing method according to the present invention for achieving the above object comprises: a washing step of collecting the corn beard, washing it and removing water; A steaming process of heating the washed corn stubble through steam of 70 ° C. to 130 ° C. for 1 minute to 10 minutes; A drying step of drying the corn whiskers in which the heating process is completed to have 5% or less moisture by using hot air at 30 ° C. to 70 ° C .; Cutting the corn beard after the drying process to a length of 0.5 mm to 10 mm or less through a cutter or crusher; A roasting process of mixing and heating the corn stubble cut through the cutting process at a temperature of 70 ° C. to 200 ° C. for 1 minute to 30 minutes through a heat stirrer; And it is characterized in that it comprises an addition step of adding a food processing material for improving the functionality on the corn beard after the roasting process.

Corn beard tea after the food processing addition of the present invention is to be packaged on a tea bag having pores.

The food processed product of the present invention is characterized in that at least one selected from the group consisting of corn processed, green tea processed, rounded tea processed, gyeolja processed, buckwheat processed, barley processed, donkey processed.

The addition ratio of the corn whiskers and food processing of the present invention is characterized in that the addition ratio of corn whiskers is 10% by weight to 50% by weight.

The addition ratio of the corn whiskers and the food processing product packaged on the tea bag of the present invention is characterized in that it is packaged within 50% by weight based on the total weight of the tea bag.

The tea bag of the present invention is characterized in that it is a double bag manufactured by a non-heat seal method.

Hereinafter, a preferable manufacturing process of the functional corn beard tea according to the present invention will be described in detail.

First, take the corn whiskers, wash them, put them in a straw, etc., and perform a washing process to remove water to some extent. At this time, the harvest of corn whiskers is preferably collected between May and August. This is because corn whiskers must be harvested before they are dried to prevent their functioning from dropping, and the drying time of corn whiskers varies from region to region. In other words, corn whiskers are dried between May and August in some regions, and corn whiskers need to be collected therebetween.

The steaming process of heating the corn whiskers of which the washing process is completed is performed for 1 minute to 10 minutes through a steam of 70 ° C to l30 ° C. The steaming process is for inactivating enzymes in corn whiskers. Dried foods that do not inactivate enzymes have high water content or absorb moisture from the environment, resulting in high water content of the product, which leads to enzymatic action resulting in black stools, browning, discoloration, odor generation, taste changes, and viscoelastic properties. It causes a phenomenon such as change.

In addition, the steaming process can soften the coarse fibrous surface and at the same time moderately break the cell membrane to help the soluble components quickly become concerned even in cold water.

Next, the drying process of drying the corn beard after the heating process is dried using hot air at 30 ℃ to 70 ℃. In particular, it is preferable not to completely dry but to contain 5% or less of moisture. This is also to suppress corn whiskers from being scattered in the cutting process described later. In addition, a moisture content of 5% or less is maintained by the roasting process provided thereafter.

Through this drying process it is possible to remove the oxidase (oxidase) and phenol oxidase (phenoloxidase). Oxidase and phenol oxidase are enzymes related to blacking or browning of fruits or vegetables.

On the other hand, freeze-dried products such as apples or onions having a moisture content of about 5% to 10% cause browning or black stools within 2 to 3 months. Therefore, the moisture content of a general hot air dried product is preferably maintained at about 5% to 10%, and the freeze-dried product is particularly preferably maintained at 2% to 3% or less.

As described above, a cutting process of cutting the dried corn beard into 0.5 mm to 10 mm or less in length through a cutter or crusher roll is performed. That is, when used as a tea bag, when used in hot water or cold water, the size should be different, for this purpose it is appropriately cut within the range of 0.5mm to 10mm.

In this way, in order to finish drying the corn beard cut through the cutting process, and to double the fragrance, the roasting process of mixing and heating the cut corn beard in a heat stirrer at 70 ° C. to 200 ° C. for 1 to 30 minutes. Do this. As the water evaporates, a temperature of 70 ° C. or higher is required in order to effectively perform heat transfer to prevent additional hygroscopicity. If a temperature too high is provided, the raw material is burned and the characteristic flavor is lost, so a temperature of 200 ° C. or lower is required. .

The roasting process transfers heat uniformly to the cut corn whiskers, equalizes the quality of the entire raw material (cut corn whiskers) in the heat stirrer, and increases the drying effect by increasing the internal moisture diffusion rate. In addition, increasing the internal moisture diffusion rate increases the porosity of the tissue of corn whiskers, thereby increasing the leaching rate during leaching in water.

In other words, the roasting process prevents degradation of the color, taste, aroma, texture and nutritional value of the product caused by the action of oxidase and peroxidase present in corn mustard tea, and the browning, vitamin C loss, and flavor that may occur during the storage of the product. Can be prevented in advance. In addition, amino acids and reducing sugars present in corn whiskers may cause browning reactions by heat during the roasting process, and may give a specific and good aroma due to the amino-carbonyl reaction to improve the aroma and taste of the product.

Because the astringent taste is tannin-based material, this material is drastically reduced by heat transfer during the roasting process. In addition, various substances present in the raw material that can be evaporated after thermal decomposition are exhausted through the roasting process to remove astringent taste and other unpleasant tastes and odors. Thus, the taste of the product becomes more protein and more sued.

In particular, the unique aroma and taste can be improved by the roasting process because of the Maillard reaction during the roasting process. The Maillard reaction is a non-enzymatic browning reaction that is browned by applying heat in the presence of reducing sugars and amino acids. A unique flavor is expressed through this non-enzymatic browning reaction. It is a good example of a non-enzymatic browning reaction when roasting peanuts rather than raw peanuts.

For such a roasting process, a rotary heat stirrer is provided, and a plurality of bottle plates are attached to the inside of the heat stirrer to increase the mixing effect.

Next, a process of adding a food processing material for improving functionality on the roasted corn whiskers is performed. At this time, it is preferable to add at least one food processed material selected from the group consisting of corn processed products, green tea processed products, rounded tea processed products, honeycomb processed products, buckwheat processed products, yulmu processed products, and donkey processed foods, which provide various flavors and are beneficial to health.

Finally, it is possible to provide corn beard tea to the user by packaging in a tea bag. Of course, you can drink it by providing the powder itself without packing it in a tea bag.

In the case of using a tea bag, a non-heat-adhesive corn beard tea, as shown in FIG. 2, which has been subjected to the above process without being contained in a single bag, which is a conventional general PE coated filter paper (heat seal method). In a double bag, a non-heat seal filter. Packaging and sealing one by one has the advantage of keeping the taste and aroma longer.

In addition, unlike the single bag, the double bag can be concerned with the tea through the slope, so that the aroma and taste of the tea can be quickly concerned, and since it is not coated with PE inside, the tea can be more easily concerned than the single bag. have.

When tea is used to leach tea, the taste of the leachate depends on amino acids, peptides, nucleic acid-related substances such as 5'-nucleotides, organic acids, sugars, lipids, and inorganic salts. By increasing the leaching, a taste rich in taste can be expressed.

On the other hand, in the addition of the food processing material on the above-mentioned corn whiskers, the following points should be noted.

In other words, corn whiskers have a very small weight, so if a large amount is added, it may give a sense of rejection due to its inherent astringency or taste. It is preferable to set it as 10 to 50 weight% or less.

In addition, when packaging on a tea bag, the addition ratio of corn whiskers and food processed product is preferably packaged in about half, that is, 50% by weight based on the total weight of the tea bag packaging.

Corn beard tea according to the present invention prepared by such a method is a conventional method, that is, after pouring a suitable amount of hot or cold water into the container and the tea bag is immersed in water, the color of the water is changed by the leaching reaction for a certain time or After shaking the teabag to accelerate the leaching reaction, the teabag can be removed and the healthy corn beard tea can be consumed.

Hereinafter, a comparison table comparing the lyophilized corn and hot air dried corn is as follows.

Item Freeze drying hot air dry Remarks Drying cost High Low Product after drying Porosity Good Bad Product after drying Resiliency Good Bad Product after drying Maintaining Characteristics of Original Food Good Bad Products after drying (no change in color, flavor, taste, vitamins, minerals, etc.) Ability to remove astringent taste and other unpleasant odors and taste of raw materials themselves Bad Good Changes during product storage Changes in shape such as tissue shrinkage due to moisture absorption High Almost none Changes during product storage Browning, off-flavor, vitamin loss, etc. due to the increase of the oxidized surface area High Almost none Changes during product storage Quality degradation by microbial propagation High Low Changes during product storage Packing shipping cost High Low Changes during product storage Physical impact resistance Low High Changes during product storage

As shown in Table 1, the freeze-dried corn whiskers have good characteristics of maintaining porosity, restorability, and food intrinsic properties, but they do not remove the astringent taste and unpleasant smell of corn whiskers themselves. In addition, after being made of corn beard tea, the tissue is reduced by moisture absorption and the like, and the oxidized surface area is increased to the porosity, which has problems such as browning, odor generation, and vitamin loss. On the other hand, lyophilization is also a concern that the quality is deteriorated by the microbial propagation, and considering the impact on packaging transportation costs or physical impact, there are many disadvantages compared to hot air drying.

However, although hot air-dried corn whiskers have poor porosity, restorability, and food-preserving properties, compared to lyophilization, corn whiskers themselves have the astringent taste, unpleasant smell, and the like. It is excellent in its ability to remove taste and the like, and does not cause changes in tissue form due to moisture absorption, browning, odor, loss of vitamins, and the like. In addition, there is little fear of microbial propagation and high impact resistance to packaging transportation costs and physical impact.

On the other hand, compared to the taste and aroma of the corn beard tea (A) packaged after only the lyophilized tea as compared to the conventional corn beard tea (A) after the roasting process by hot air drying as in the manufacturing method of the present invention One table is shown in Table 2 below.

Item A B The astringency of the raw material itself and other unpleasant odors and tastes Nothing Yu Unique flavor expression as a result of non-enzymatic browning reaction Yu Nothing Net expression due to increased leaching effect of various raw materials Yu Yu

That is, the case of corn beard tea prepared through roasting after hot air drying, rather than lyophilized corn beard tea, removes the astringent taste, unpleasant taste and smell of the raw material itself, expresses a unique aroma, and it is shown to be much superior to its function as tea.

Although the invention has been described in connection with specific embodiments in the above description, those skilled in the art that various modifications and changes can be made without departing from the spirit and scope of the invention as indicated by the claims. Anyone can easily know.

As described above, in order to solve the problem in the prior art, the moisture content of the raw material can be adjusted to within 5% by using a roasting process, thereby reducing both the time due to the freezing process and the cost of expensive equipment investment. It can maintain the moisture content of the product to 5% to facilitate the storage of the product and provides a functional corn beard tea manufacturing method that can maintain a good taste and aroma for a long time.

Claims (6)

Washing process to collect the corn whiskers to wash and remove the moisture; A steaming process of heating the washed corn stubble through steam at 70 ° C. to l30 ° C. for 1 minute to 10 minutes; A drying step of drying the corn whiskers in which the heating process is completed to have 5% or less moisture by using hot air at 30 ° C. to 70 ° C .; Cutting the corn beard after the drying step to a length of 0.5mm to 10mm through a cutter or crusher; A roasting step of mixing and heating the corn stubble cut through the cutting process at a temperature of 70 ° C. to 200 ° C. for 1 minute to 30 minutes through a heat stirrer; And Corn beard tea manufacturing method comprising the addition step of adding a food processing material for improving the taste and functionality on the corn beard after the roasting process. The method of claim 1, Corn beard tea after the addition of the processed food is a corn beard tea manufacturing method characterized in that is packaged on a tea bag having pores. The method of claim 1, The food product is a corn beard tea manufacturing method, characterized in that at least one selected from the group consisting of corn processed products, green tea processed products, rounded tea processed products, gyeolja processed products, buckwheat processed products, barley processed products, and donkey processed products. The method of claim 1, The addition ratio of the corn whiskers and food processing, corn whiskers manufacturing method characterized in that the addition ratio of corn whiskers 10% by weight to 50% by weight. The method of claim 2, Corn whiskers are packaged on the tea bag and the addition ratio of the food processing product is a corn beard tea manufacturing method characterized in that the packaging within 50% by weight based on the total weight of the tea bag packaging. The method according to claim 2 or 5, The tea bag is a corn bag, characterized in that the double bag (double bag).

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