KR100849638B1 - Ligularia fischeri tea and pill and preparation method thereof - Google Patents

Abstract

A method of manufacturing groundsel tea and groundsel pills by blanching groundsel leaf(Ligularia fischeri) with water or steam and mixing with roasted brown rice germ is provided to maintain the physiological action of groundsel for a long time. Groundsel leaf with a phenol content of more than 80mg per 100g is washed, blanched with water or steam of 90 to 100deg.C for 20 to 30sec, cut into a size of 3 to 5cm, dried in the shade to a moisture content of 12 to 15% and a phenol content of more than 55mg per 100g and mixed with roasted brown rice germ in a weight ratio of 1:0 to 1:3 to obtain groundsel tea. A groundsel pill is prepared by the steps of: grinding groundsel leaf to 20 to 40meshes, kneading with gelatinized starch and forming into a pill with a diameter of 5 to 10mm.

Description

Bear brewing and bear fetching using bear odor and manufacturing method thereof {LIGULARIA FISCHERI TEA AND PILL AND PREPARATION METHOD THEREOF}

1 is a process flow chart for bear processing of the present invention.

Figure 2 is a process flow chart for bear ring processing of the present invention.

Figure 3 is a chart showing the change in total phenolic compounds during storage of bear tea according to the harvest time.

TECHNICAL FIELD The present invention relates to Gomchachacha and Beargumhwan, and a method for manufacturing the same, and more particularly, to blanching Gomchacha leaves in water or steam at 80 ° C to 120 ° C for 10 to 30 seconds. step; And it relates to a method of manufacturing Gompocha tea comprising a shade step of drying in the shade.

Depending on the province, bear odor is sometimes called senso-namul, and 漢 名 is called taso. Root plants include young bear squirrel (gongon dalbi), gondalbi, seaweed leaf bear, fur head, horned horn bear, arrow bear, wanggasi bear, giant bear, and tortoise. The bear odor is a dicotyledonous plant of the Asteraceae family. It is a perennial herb that develops rosettes and is one of the rare mountain or water that can be eaten rarely among wild vegetables. In Korea, they often live in deep forests, wet and fertile vegetation, and valleys throughout the country.

The leaves are similar to the butterbur leaves and have long petioles. Its length is 1 ~ 2m and the leaves from the roots are 85 ~ 90cm long. It is usually atrium and leaves are 32 ~ 85cm long and 40cm wide. It is hairless and smooth, but has regular saw teeth on the leaf side and petioles are 50 ~ 60cm without wings. Root stock is thick, spider web like hair at bottom and short hairs at top.

In Korea and Japan, young bears are eaten as raw vegetables, boiled herbs and muknamul. Especially in China, Root and Root are called Horochil, and they are used as a herbal medicine for bruises, back pain, Jinhae, expectoration and bleeding. Principal pharmacological components include phenolic compounds such as chamomile, jacobine and ameleme, and leaf juices and heated juices are known to have excellent antimutagenic and antioxidative properties.

Due to the recent increase in living standards due to increased income, health functionalities such as bioimmunity activation, disease prevention and recovery, and aging control are emphasized in the nutritional aspect of food. Human diseases and aging are due to oxidation reactions such as superoxide, nitric oxide, nitrogen dioxide, hydroxyl radicals, peroxy radicals, alkoxy radicals, hydroxyperoxy radicals, which occur during metabolism. It damages substances such as proteins and nucleic acids. Enzymatic and non-enzymatic reactions occur in the body to remove harmful radicals, and phenolic compounds present in plants are well known as substances which remove radicals well. In particular, this phenolic compound not only has an excellent antioxidant effect, but also inhibits discoloration and change due to fatty acidization, so the content of phenolic compound is an important factor in determining the pharmacological action of plants. This phenolic compound also belongs to epigallocatechin gallate, which has anticancer and antioxidant effects in green tea, and catechins, which have a very good effect on radical removal. Bear odor also contains similar phenolic compounds, which have been reported to show excellent anticancer and antioxidant effects. Therefore, the indicator material indicating the degree of physiological activity of the plant can be called the amount of phenolic compound.

In order to supply bear odor with good properties, many farmers have developed technology to artificially cultivate bear odor and also develop cultivation type with the necessary properties for processing. However, to date, bear odor is mainly used for edible or boiled or eaten with herbs and meat, and its use is extremely limited, so if the mass production is done without developing other processed foods, consider the storage ability of bear odor. When the price drop of bearishness is foreseen of course.

It is essential to develop processed products that can handle the mass production of bear odors in order to prevent the price plunges of the mass production of bear odors and to induce the mass production of bear odors to become a source of income for farmers.

The present invention has been made in view of the above points, while maintaining the taste, aroma and pharmacological action of bear odors, while carrying out intensive research to develop a bear storage and bear fetching can be processed in large quantities, complete the present invention It came to the following.

An object of the present invention, in order to overcome the above problems, the original taste and aroma of the bear odor is excellent, it is possible to maintain the pharmacological action of the bear odor for a long time, to provide a novel bear chase and bear bleeding that did not exist until now will be.

Summary of the Invention

The present invention is a blanching (Blanching) step of ripening leaves for 10 to 30 seconds in water or steam of 80 ℃ to 120 ℃; And it relates to a method of manufacturing Gompocha tea comprising a shade step of drying in the shade.

Preferably, in the production of bear bear tea of the present invention, the bear leaf having a content of phenolic compound in the bear bear tea is 55 mg or more, preferably 56 mg or more per 100 g.

Preferably, in the drying step of the present invention, the moisture content may be dried to 5% to 25%, preferably 10 to 20%, most preferably 12 to 15%.

Preferably, in the blanching step of the present invention, it can be ripened in water or steam at 90 to 110 ° C, most preferably 100 ° C. Preferably it may be ripe for 20 to 30 seconds.

In one embodiment of the present invention, the dried bear leaf and roasted embryos are mixed to be greater than 1: 0 and less than 1: 3, preferably greater than 1: 0 and less than 1: 2, most preferably 1: 1. It may further comprise the step.

The roasted embryos may preferably be white rice, brown rice, barley, wheat, sorghum, crude, barley, rye, or oats. Most preferably brown rice.

In one embodiment of the invention, the packaging step further comprises packing 1 to 3 g, preferably 1 to 2.5 g, most preferably 1.5 g of the mixture of the dried bear leaf and roasted embryos in a tea bag. It may include.

In one preferred embodiment of the present invention, the step of providing a bear leaf having a content of phenolic compound of at least 80 mg per 100 g of the bear leaf; A selection step of removing foreign matters from the bear leaf; Washing the selected bear leaf; A blanching step of ripening in water or steam at 90 ° C. to 100 ° C. for 20-30 seconds; Cutting to a size of 3-5 cm; A shade step of providing a water content of 12 to 15% and a phenolic compound content of 55 mg or more per 100 g; Mixing with roasted embryos; And it may include the step of filling the tea bag by 1 to 2g.

In one embodiment of the present invention, the present invention provides 10 to 30 seconds of water or steam at 80 ° C to 120 ° C, more preferably at 90 to 110 ° C, most preferably at 100 ° C. Blancing step for 20-30 seconds; And drying the shade so that the moisture content is preferably 5% to 25%, preferably 10 to 20%, most preferably 12 to 15%; Grinding to 10 to 50 mesh, preferably 20 to 40 mesh; Kneading by adding the gelatinized starch with water to form a molding agent with 30%; And it relates to a bear ring manufacturing method comprising the step of molding into a molding machine to a diameter of 5 to 10 mm.

Hereinafter, the configuration of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited thereto. It will be apparent to those skilled in the art without any special explanation.

In addition, although the following examples were used to produce bears and bears using bear leaves, other parts of bears, such as the use of outpost is not excluded.

Analytical Method

1. Analysis of General Ingredients

According to the method of AOAC (1990), moisture is atmospheric pressure drying, ash is dry calcification, crude protein is semi-micro kjeldahl method, crude fat is soxhlet extraction method, and starch is D-glucose ( Sigma G7528, USA) was measured by the phenol-sulfuric acid method (Dubois et al., 1956) using the standard.

2. Determination of total phenolic compound content

Singleton et al. (1999) 2 mL of saturated sodium carbonate solution was added to 2 mL of the 75% ethanol extract of Goji odor, followed by mixing 0.2 mL of 50% Folin-Ciocalteu's phenolic reagent (Sigma F9252, USA) and room temperature. After 30 minutes of development, centrifuged (3,000 x g, 10 minutes) and filtered (pore size, 1 mu m). The filtrate was absorbed for 75% ethanol in a 750 nm spectrophotometer and expressed as the content (mg / 100 g) of gallic acid (Sigma G7384, USA) as a standard.

3. Chlorophyll Determination

49 g of acetone: methanol (1: 1) solution was added to 1 g of the sample, which was allowed to stand at room temperature for 6 hours or more, and then diluted to a certain amount and decompressed with a 3G-4 glass filter (pore size 10-16 1 μm). Filtration and the supernatant were taken and the absorbance (A) was measured at 660 nm and 642.5 nm spectrophotometer. Total chlorophyll, chlorophyll a and chlorophyll b contents were calculated according to the following equations.

Total Chlorophyll (mg / 100 g) = [(7.12 × A ₆₆₀ ) + (16.8 × A _642.5 )] × Dilution _factor / Sample weight (g) × 100

Chlorophyll a (mg / 100 g) = [(9.93 × A ₆₆₀ )-(0.78 × A _642.5 )] × Dilution _factor / Sample weight (g) × 100

Chlorophyll b (mg / 100 g) = [(17.6 × A642.5)-(2.81 × A660)] × Dilution factor / Sample (g) × 100

4. Chromaticity measurement

Chromaticity is determined by the color scale (Minolta model CR-3300, Japan), based on the white boards of L: 95.91, a: +0.09, and b: +2.02. (Red) and b (yellow) values were measured.

5. Sensory test

Five-point scale method (Lim and Jeong, 2001) shows the basic threshold test and triangle difference test of the product's color, taste, aroma, and overall preference (5 = very good, 3 = good or hateful, 1 = very bad). Ten sensory agents selected through the (triangle difference test) were conducted.

6. Statistical Analysis

All experiments were performed using the one-way ANOVA test of the SPSS program (2001). The variance analysis showed the significance between the means at 95% significance level (p <0.05). Duncan's multiple range test (1955).

Results and Discussion

1. Common Ingredients of Bear Smell

The tables below represent all data as mean ± SE in 5 replicates and were based on drying. In addition, all data in the column with different shoulders (mean ± SE of dry basis in 5 replicates) differed by p <0.05.

As shown in Table 1, the general components of raw bear odor showed water 82.3, ash 2.0, crude protein 3.8, fat 1.2, and carbohydrate 7.2 g / 100 g. Carbohydrate content was the highest in solids except water.

2. Effect of harvest season on the quality of bear odor

In Tables 2-4, the harvesting periods were set at March 15, April 16, May 14, June 15, and July 14, respectively, for the purpose of determining the harvest season. Various component contents of bear odor were measured and shown.

Table 2 shows the total phenolic compounds content of bear odor depending on the harvest time. The highest content of total phenolic compounds was 84.9 mg / 100g, collected on March 15, and decreased as the harvest season neared the summer. Low. Considering that the phenolic compound has a physiological effect indicating the antioxidant and anti-cancer effects of fat in vivo, if the bear odor is processed for the purpose of physiological function, the bear odor is harvested in mid-March, which has the highest total phenolic compound content. It is preferable. These results are in close agreement with the report that green tea, such as green tea prepared with young leaves of early spring, has the highest physiological activity.

Chlorophyll content was measured according to the harvesting time for the purpose of determining the best harvesting time. Chlorophyll a, which is cyan, showed 1792 mg / 100 g in the bear odor collected on March 15 and increased to 1982 mg / 100 g in the bear odor on July 14. In the case of chlorophyll b showing yellow green color, 410 mg / 100g was obtained in the bear odor collected on March 15, and increased to 585 mg / 100g in the bear odor on July 14. The total chlorophyll also showed 2217 mg / 100 g in the bear odor collected on March 15, and gradually increased in the summer, showing 2624 mg / 100 g in the bear odor on July 14, indicating that the leaves became darker. Could.

The color of the bear odor appearance according to the harvest time is measured and shown in Table 4. The brightness value of the bear odor collected on March 15 was 20.8, and it increased as it neared August. The brightness value of the bear odor harvested on July 14 was 24.4, indicating that the leaves became darker. The redness a value was -10.1 for the bear odor harvested in March, but the bear odor collected on July 14 showed -10.2, which did not show significant difference according to the harvest time, but decreased slightly as the harvest season neared. You can see the redness decreases and the green color becomes thicker. The b-value of yellowishness showed 12.3 for bear odor collected on March 15, but gradually increased as summer approached. The leaves of bear odor harvested on July 14 showed 16.4.

3. Effect of Blancing Conditions on the Quality of Bear Odor

In order to make an oak tea, it is necessary to inactivate an enzyme called polyphenolosidase which causes browning of the leaves present in oak leaves. In order to deactivate the enzyme, heating is performed at a high temperature. When such heat treatment is excessive, the total phenolic compound, which is a bioactive substance, is destroyed and the physiological activity of the product is decreased, or when the heat treatment is weak, the phenolic compound is decomposed by the enzyme. Determination of proper heat treatment conditions is very important because hydrolysis causes deterioration of product quality. Therefore, the quality of the odor was measured at different temperatures, times and methods to determine the blanching conditions.

1) Influence of Blancing Temperature

To determine the blanching temperature conditions for inactivating the polyphenol oxidase, the quality change of the odor after the blanching of the blanching temperature in 80, 90 and 100 water for 20 seconds, respectively, is shown in Tables 5-7.

Table 5 shows the change of total phenolic compounds according to the blanching temperature, which was 60.6 mg / 100g at 80 and 100.7 and 75.1 mg / 100g at 90 and 100, respectively. It appeared to increase.

Table 6 shows the chlorophyll content according to the blanching temperature. In the case of chlorophyll a, the residual amount of chlorophyll a at 80 was 1,065 mg / 100g, and the 90 and 100 showed 908 and 877 mg / 100g, respectively. The remaining amount of chlorophyll a was found to decrease.

In the case of chlorophyll b, the residual amount was 215 mg / 100g at 80, and the residual amounts of chlorophyll b decreased with increasing temperature at 170 and 150 mg / 100g, respectively. Total chlorophyll content also showed a similar tendency to chlorophyll a and b, and decreased with increasing blanching temperature, resulting in 1,412 mg / 100g at 80 and 1,334 and 1,254 mg / 100g at 90 and 100, respectively.

Table 7 shows the results obtained by hunter direct color difference meter to measure the appearance color after the bear odor was blanched at 80, 90 and 100 for 20 seconds, respectively. As can be seen from the table, the L value indicating the brightness at 27.5 was shown to be 27.5 when the blanching temperature was increased. However, this difference was not significant. In the case of a value representing redness, -10.1, -10.4, and -10.4 were represented at 80, 90, and 100, respectively, and 12.7, 12.5, and 12.5, respectively, for b value representing yellowness. Considering the result of decreasing the brightness value with the increase of the blanching temperature and the decrease of the total chlorophyll content with the increase of the blanching temperature shown in Table 6, the color of the odor becomes slightly lighter as the blanching temperature increases. It is thought to be because chlorophyll is destroyed.

2) Influence of Blancing Time

In order to determine the blanching time for inactivating the polyphenol oxidase, the quality change of the bear odor after the blanching was performed for 5, 10, 15, 20 and 30 seconds at 100 ° C., respectively.

Table 6 shows the results of measuring the content of total phenolic compounds by blanching fresh bear odor for 5, 10, 15, 20 and 30 seconds, respectively, in order to determine the optimum blanching time in the case of blanching in water at 100 ° C. The total phenolic compound content was 70.6 mg / 100g for 5 seconds and little difference between 74.9 and 75.1 mg / 100g for 10 to 20 seconds.Blanching time increased to 77.5 mg / 100g for 30 seconds. The total phenolic compound content increased. As the blanching time increases, the total phenolic compound content increases because the form of the phenolic compound in the bear leaf is in a state in which it is combined with other components and then changed into a free state by blanching. It is thought that it is easily extracted in ethanol. Since total phenolic compounds exhibit physiological activities such as antioxidant and anti-tumor properties, phenolic compounds in a free state because phenolic compounds should be present in a free form, which can be easily soluble in water when using bear odor. It is very important to determine the processing conditions so that the content is high. However, if the lancholy is too long, the chlorophyll is destroyed too much and the color of the car becomes worse. Therefore, the time of blanching should be determined by considering the degree of chlorophyll destruction.

Table 9 shows the results of measuring the chlorophyll content by blanching fresh bear odor for 5, 10, 15, 20 and 30 seconds, respectively, in order to determine the optimum blanching time when blanching in water at 100 ° C. Chlorophyll a showed 1,067 mg / 100 g when blanched for 5 seconds, but decreased with increasing blanching time, showing 877 and 865 mg / 100 g when blanched for 20 and 30 seconds, respectively. However, there was no significant difference in the bear odor between 20 and 30 seconds. Chlorophyll b showed 183 mg / 100 g when blanched for 5 seconds and gradually decreased as the blanching time increased to 154, 150 and 148 mg / 100 g when blanched for 15, 20 and 30 seconds respectively. There was no significant difference between them. The change in total chlorophyll content was 1,528 mg / 100 g when blanched for 5 seconds, and gradually decreased as chlorophyll a and b increased as the blanching time increased, and 1,253 and 1,192 mg respectively for 20 and 30 seconds. / 100g.

When blanching in water at 100 ° C., hunters are blanched for 5, 10, 15, 20, and 30 seconds each to determine the optimal blanching time to ensure that the odor is most desirable. Table 10 shows the results of measuring color tack with a direct-view color difference meter. According to each blanching time, brightness value was 27.2 ~ 28.4, redness was -10.1 ~ -10.5, yellowness was 12.5 ~ 13.4, and there was no significant difference between the blanching times. In addition, the brightness value, the redness, and the yellowness did not all show a constant tendency due to the increase or decrease of the blanching time. Therefore, it was concluded that there was almost no difference in the appearance of color due to the increase and decrease of the blanching time when the bear odor was blanched.

3) Influence of cooling after blanching

After blanching fresh bear odor, immediately immersed in coolant and cooling to determine whether it affects the quality change of bear odor. The quality is shown in Tables 11-13.

Table 11 shows the effect of cooling on the total phenolic compound content of bear odor after blanching at 100 ° C for 20 seconds. The total phenolic compound content of the bear odor which was cooled in the cooling water after blanching was 75.4 mg / 100g, and it was 75.1 mg / 100g when it was not cooled, indicating that there was almost no difference in the total phenolic content regardless of cooling.

In addition, the effect of cooling on the chlorophyll content of bear odor after blanching at 100 ℃ for 20 seconds is shown in Table 12. As shown in this table, chlorophyll a was 611 mg / 100 g in the cold odor after blanching, but 877 mg / 100 g in the non-cooled, which was much lower in the cooled sample.

Chlorophyll b also showed the same trend as chlorophyll a, showing 107 mg / 100 g when cooled, and the residual amount of chlorophyll b was higher than the sample cooled without cooling to 150 mg / 100 g when not cooled. In total chlorophyll, the cooled samples showed much lower content than the uncooled samples. It is considered that the chlorophyll content of the cooled sample is lower than that of the uncooled sample because chlorophyll is extracted from the cooling water.

In addition, the effect of cooling on the color appearance of bear odor after blanching at 100 ° C. for 20 seconds is shown in Table 13. In lightness, redness, and yellowness, cooling and uncooling showed 27.4, 27.2, -10.6, -10.4, and 12.8, 12.5, respectively, and there was no significant difference between the two samples. It is thought that cooling to water does not have a big influence on the appearance of bear odor.

4) Influence of Blancing Method

In order to make an odor tea, it is necessary to inactivate an enzyme called polyphenol oxidase which causes browning of the leaves present in the odor leaves. In order to deactivate the enzyme, heating is performed at a high temperature. Heat treatment is generally performed in two ways in food processing. One is to immerse in boiling water and heat treatment, and the other is to cook with hot steam. In general, the method of immersion in hot water is used when the sample to be blanched does not contain a large amount of water-soluble substances, and is mainly used when a small amount is processed by the home industry. The heat treatment method that is ripened by steam is applied when the sample to be bled contains a lot of water-soluble substances, and it is a great advantage that it is easy to control temperature and mass process. Therefore, in order to know the difference between the two heat treatment methods mentioned above in this study, the quality change was measured when raw bear odor was blanched for 20 seconds with water and steam at 100 ° C, respectively.

When the raw bear odor was blanched for 20 seconds with water and steam at 100 ° C., the total phenolic compound content was measured and shown in Table 14. The amount of total phenolic compound was 75.1 mg / 100g in case of water blanking, and 75.0 mg / 100g when heat treated as steam, showing little difference between the two methods.

Chlorophyll content was measured when raw bear odor was blanched with water and steam at 100 ° C. for 20 seconds, and the results are shown in Table 15. Chlorophyll a showed 877 mg / 100g when water-blended and 1,018 mg / 100g in steam-produced samples, indicating that the residual amount of chlorophyll a was heat-treated with steam. Chlorophyll b showed 150 mg / 100 g when blanched with water and 153 mg / 100 g when steamed with heat, showing no significant difference between the two methods. The total chlorophyll content was followed by water bleaching at 1,253 mg / 100 g, and the steam-produced sample showed 1,290 mg / 100 g, indicating that the residual amount of the sample heat-treated with steam was high. It was thought that chlorophyll leached into the water when blanching with water, so that the residual amount when blanching with water was low.

When raw bear odor was blanched for 20 seconds with water and steam at 100 ° C., the color appearance of the appearance was measured using a Hunter color difference meter, and the results are shown in Table 16. As can be seen from the table, there was no difference in the lightness of the samples annealed with water and the samples heat-treated with steam in 27.2, and there was no difference in redness, showing -10.4 and -10.1 in redness, respectively. And 12.1 showed no difference. Therefore, it was found that there was almost no difference in the color appearance of fresh bear odor when it was blanched by water or by steam.

4. Effect of drying method on the quality of bear odor

When manufacturing Gomcha tea, the leaves are heat-treated and dried, and most of the wild vegetables are oxidized to chlorophyll, carotenoids and phenolic compounds, depending on the drying conditions. As it is destroyed, the drying method is known to be a very important factor in determining the quality of products. Therefore, the purpose of this study is to investigate the effect of the drying method on the quality of Gomcha tea.The drying method is hot air drying for 18 hours with 35 hot air, shade for 65 hours in the shade of room temperature, and 51 hours for sunlight. In both cases, the quality of the bear tea was measured when the samples were prepared, respectively, and the results are shown in Tables 17 to 19.

1) Changes in the Contents of Total Phenolic Compounds by Drying Methods

Table 17 shows the results of measuring the total phenolic compound content according to each drying method after hot air drying, shade and sunny after blanching at 100 ° C. for 20 seconds. In hot air drying, shade and sun drying, the total residual phenolic compounds in the bear odor was 55.9, 56.3 and 55.2 mg / 100g, respectively. The healthy case showed the lowest residual amount.

It is already known that the drying rate of phenol compounds is high when dried in sunlight, and the results of this experiment reflect this fact well. Therefore, it is preferable to dry it in the shade in case of small quantity production.

As shown in Table 5, the total phenolic compound content of the unflavored and undried ginseng was clarified at 100 ° C. for 20 seconds and showed 75.1 mg / 100 g. In Table 17, after drying the samples annealed under the same conditions, 55 to 57 As it shows mg / 100g, the drying process is very important because the phenolic compound content is reduced by 26% during drying.

In the table below, hot air drying is hot air drying for 18 hours, dryness is air drying for 65 hours and sun drying for 51 hours.

In addition, as shown in Table 17 when hot air dried, the moisture content was the lowest among the three drying methods, indicating a very dry state. If the bear leaves are excessively dried, the leaves tend to crumble during storage, so it is thought that it is desirable to maintain the moisture content of 12.0 to 15.0% by controlling the drying time.

2) Changes in Chlorophyll Content by Drying Methods

Table 18 shows the results of measuring the chlorophyll content according to each drying method after hot-air drying, shade and sun drying after blanching at 100 ° C. for 20 seconds.

In hot air drying, shade and sun drying, the residual amount of chlorophyll a in bear odor was the highest at 475, 374 and 441 mg / 100g, respectively, after hot air drying, followed by high dryness. One case showed the lowest residual amount. In the case of chlorophyll b, the remaining amount was 129, 113 and 124 mg / 100g, showing the same trend as chlorophyll a. The total chlorophyll content was 633, 505 and 592 mg / 100g, respectively, depending on the drying method. Hot air drying was the highest, followed by the dry and the lowest.

As shown in Table 6, the odor of chlorophyll was 1,253 mg / 100 g after 20 minutes of blanching at 100 ° C. and not dried. In Table 18, 500 to 640 mg / 100 g after the sample was annealed under the same conditions. Chlorophyll was found to be very sensitive to drying conditions because the chlorophyll content of about 50% decreased during drying.

3) Change of color tack by drying method

Table 19 shows the results of measuring the color tack of the sample using a Hunter color difference meter according to each drying method after hot air drying, shade and sun drying at 100 ° C. for 20 seconds.

When the Bear odor was hot air dried, shaded, and dried, the brightness was the highest when dried at 52.4, 52.2, and 53.7, respectively. Next, hot air dried showed the highest value, and the dry case showed the lowest value. . In the case of redness, -3.4, -0.9 and -3.6 were the highest values in the shade, followed by hot air drying and the lowest values in the shade. Regardless of the drying method, however, all of them showed negative values, indicating that all the odors were dark green. In the case of yellowness, 6.2, 5.5, and 7.7 were shown depending on the drying method. The highest value was found in the case of dry, followed by hot air drying and the lowest value in the case of dry. Considering the lowest yellowness in the shade, it was found that the lowest browning phenomenon occurs during drying among the various drying methods.

5. Changes in Total Phenolic Compound Contents According to Storage Period

The harvesting period was set to March 15, April 16, May 14, June 15, and July 14, 2005, respectively. After storing the dried odor after drying at room temperature, it is shown in Figure 3 by measuring the total phenolic compound content change with the storage period. The total phenolic compounds content in Goji odor harvested in March, April, May, June and July were 56.9, 56.3, 53.7, 50.2 and 46.7 mg / 100g, respectively, immediately after the manufacture of Goji brewery, respectively 42.3, It sharply decreased to 37.7, 33.2, 27.6 and 23.1 mg / 100 g and then slowly decreased to 19.1, 16.7, 8.6, 6.4 and 4.7 mg / 100 g at 34 weeks of storage, respectively. In particular, in Gom-chwi, which was harvested in March and April, more than twice the total phenolic compounds remained compared to those harvested in May, June, and July, which greatly affects the remaining amount of total phenolic compounds, which are bioactive substances. Appeared.

6. Determination of the Mixing Ratio of Bear Leaf and Roasted Embryo

In order to determine the amount of roasted embryos, which are additives for the optimum taste of bear tea, the leaves of April harvested in April were blanched in 100 ° C boiling water for 20 seconds, and the ratio of roasted embryos to 12% moisture Table 20 shows the results of sensory evaluation on the color, taste, aroma, and overall acceptability of tea made by mixing under the same conditions.

In the color of tea, the highest score was 4.6 when the ratio of bear leaves and roasted embryos was the same, which is significantly higher than 3.2, which is the score of only the leaves of bears with a mixing ratio of 1: 0.0.

When the mixing ratio of tea was 1: 1.0, the highest score was 4.2, and the highest value was 4.8 in fragrance.

In the general preference, the highest score was 4.5 when the ratio of bear leaves and roasted embryos was equal, and this value was significantly higher than 3.2, which is the score of only the leaves with a mixed ratio of 1: 0.0.

7. Bear  Tea Bag Packing Determination

In order to determine the amount to put in the tea bag, the leaves of April harvested in April were blanched in 100 ℃ boiling water for 20 seconds and mixed with the same amount of roasted embryos and roasted embryos so that the water content was 12%. 1.0, 1.5, 2.0 and 2.5 g were added to 100 mL, respectively, and sensory taste of the soaked tea for 1 minute was shown in Table 21.

In the color, taste, aroma, and overall acceptability of teas in broth, the highest scores were 4.5, 4.5, 4.3, and 4.4 at 1.5 g, respectively, which were 2.5, 2.3, 2.8 and 2.5 at 2.4 g. All of them showed one level higher value. From these results, it was found that the capacity of the tea to be placed in the disposable tea bag is preferably 1.5 g.

Example  One : Bear  Produce

Figure 2 shows the process of manufacturing Gomcha tea under optimum conditions. First, bear leaves were collected in March or April, followed by a screening operation to remove foreign substances, and then washed three times with tap water. After blanching in boiling water at 100 ° C. for 20 seconds, it was cut to a size of 3 to 5 cm and dried to have a water content of 12 to 15% in a smooth shade of air.

Example  2 : Bear  Tea bag manufacturers

Figure 2 shows the process of manufacturing Gomcha tea under optimum conditions. First, bear leaves were collected in March or April, followed by a screening operation to remove foreign substances, and then washed three times with tap water. After blanching in boiling water at 100 ° C. for 20 seconds, it was cut to a size of 3 to 5 cm and dried to have a water content of 12 to 15% in a smooth shade of air. The dried Goji odor leaves were mixed with brown rice embryos in the same amount and weighed by 1.5 g and packed in tea bags.

Example  3: Bearish  Produce

The manufacturing process of bear bearer is shown in Figure 3. It is the same as Gomchacha manufacturing process from the harvesting of bear leaf to drying, followed by grinding with 20 ~ 40 mesh, adding starch with water to make 30% gelatinized with molding agent, kneading and putting into molding machine so that diameter is 5 ~ 10 mm. Molded. The molded ring was dried in a hot air dryer so that the moisture content was about 20%, and filled and packed in a plastic container.

After harvesting the leaves of Gomyeo in March or April, the foreign matter was removed, and washed three times or more with tap water. The washed bear leaf was ripened at about 100 ° C. for about 20 seconds and cut to about 3-4 cm in size. The cut bear leaf was shaded so as to have a water content of about 12 to 15%. The dried bear leaf and brown rice embryo were mixed to about 1: 1. Then, about 1.5 g was filled in a tea bag, and the packaging was made using a paper packaging material which blocks light.

The bear bear tea and bear bear ring prepared according to the present invention is excellent in the original taste and aroma of bear bear, and can maintain the pharmacological action of bear bear for a long time, providing a new bear bear tea and bear bear that did not exist until now Since it is an excellent effect, it is a very useful invention in the food industry.

Claims (7)

A blanching step of ripening for 10 to 30 seconds in water or steam at 80 ° C. to 120 ° C .; And The method of manufacturing Gomcha tea comprising a shade step of allowing the water content to be 5% to 25%. The method of claim 1, wherein the content of the phenolic compound in Gomchachacha is 55 mg or more per 100 g. The method according to claim 1 or 2, further comprising mixing the dried bear leaf and roasted brown rice embryos to be greater than 1: 0 and less than 1: 3. Providing a bear leaf having a content of phenolic compound of at least 80 mg per 100 g of bear leaf; A selection step of removing foreign matters from the bear leaf; Washing the selected bear leaf; A blanching step of ripening in water or steam at 90 ° C. to 100 ° C. for 20-30 seconds; Cutting to a size of 3-5 cm; A shade step of providing a water content of 12 to 15% and a phenolic compound content of 55 mg or more per 100 g; Mixing step of mixing with roasted brown rice embryo; And 1 to 2g each tea bag filling method comprising the step of filling the tea. Bear leaf tea prepared according to any one of claims 1, 2 and 4. The bear leaf dried according to claim 1 or 2 Grinding to 20 to 40 mesh; Kneading with adding starch gelatinized starch with water to form a 30%; And Putting a molding machine bear bear manufacturing method comprising the step of forming a diameter of 5 to 10 mm. Bear bear prepared according to claim 6.

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