KR100879224B1 - A functional tea made by yacon - Google Patents

Abstract

A method for preparing the yacon leaf tea is provided to remove the bitter taste with maintaining the pharmacological function of yacon such as an antiaging activity. A method for preparing the yacon leaf tea comprises the steps of dipping the leaves of yacon in water to remove the bitter taste; removing water from it; loading the yacon leaves by a height of 60 cm in a console box to ferment it at 15-18 deg.C for 24 hours; cutting the fermented one by a size of 5 cm or less; sterilizing the cut one at 300-400 deg.C; rubbing the sterilized one; drying the rubbed one with hot wind of 40 deg.C; and flavoring the dried one at 100 deg.C.

Description

Yakon Leaf Tea {A Functional Tea Made By Yacon}

The present invention relates to a weakly fermented yacon leaf tea prepared through the sequential manufacturing step of biting, draining, drug fermentation, cutting, apricot, beetroot, drying and flavoring in yacon leaves and a method for producing the same.

As adult diseases such as obesity due to lack of exercise and stress due to the increase of mental activity rather than physical activity are emerging as social problems, interest in low-calorie foods and functional health foods is increasing. As interest in health has increased, consumption of non-polluting crops has increased, and the importance of medicinal plants is highly appreciated and the demand is soaring, so stable supply of high quality medicinal plants is absolutely necessary. Efforts to reveal the efficacy of nutritional aspects or pharmacological actions on these medicinal plants are gradually increasing.

Yacon ( Polymina sonchifolia Poepp ) is a perennial plant belonging to the Asteraceae family and has been used as a food for alpine Indians. Until late 1980, it was not received by the scientific community except Peru and Japan. It was introduced from the plant and grown in cultivated plants. Yacon is a very active plant that can be grown completely pesticide-free. In some regions, it is known as a medicinal plant, and the fructooligosaccharide, inulin and polyphenol compounds contained in Yacon tubers are attracting attention. It is used in such foods.

Yacon leaves contain vitamins A, B1, B2, C, and calcium and potassium in addition to physiologically active substances such as catechins, terpenes, and flavonoid glycosides. Recently, Yacon leaves have good renal failure and rejuvenate the skin, enhance the bifidus bacteria and reduce harmful bacteria, make the intestines clean and strong, prevent the constipation by activating the movement of the intestines, arteriosclerosis by lowering serum cholesterol Prevention, anti-obesity effect by oligosaccharide, antidiabetic effect, antioxidant effect and the like are known.

As such, the pharmacological efficacy of yacon leaves is widely known and the demand and cultivation area are increasing as well-being foods. However, only tubers are used as raw yacon or juice and some health food materials, but their usefulness has been proven. Since the leaves are almost discarded, there is an urgent need to develop functional tea products using leaves, and there is no development of tea using them.

In order to develop an edible tea using yacon leaves, it is necessary to remove the peculiar aroma and bitterness, and the present invention is to solve this problem, while eliminating the bitter and bitter taste of yacon leaves while maintaining the pharmacological functionality of the yacon leaf. To develop an edible tea with a gentle flavor. Due to the imbalance of dietary life, various adult diseases caused by drinking, smoking and stress, and the growing interest in aging due to the aging of the population, Yacon leaves with excellent physiological functions are processed into drinking tea with high preference. It is possible to provide a new type of tea beverage for preventing adult diseases and aging.

In general, herbal tea is divided into green tea (raw leaf tea), strong fermented tea, heavy fermented tea, herbal fermented tea according to the degree of fermentation, the present invention by applying the traditional method of manufacturing green tea, through the endless experiments and studies of the present inventors To achieve the above object was to invent a weakly fermented yacon tea.

The present invention relates to a method for producing yacon leaf tea, comprising an optimized sequential step (Fig. 1) of bleeding water ⇒ draining water ⇒ removal of water ⇒ weak fermentation ⇒ cutting ⇒ apricot ⇒ dried ⇒ flavor.

The bitter drainage is characterized in that the washed yacon leaves are immersed in water and left to stand for 12 hours, and the fermentation of the fermentation is carried out by loading the removed yacon leaves in a horizontal box of 80 × 100 cm in a 60 cm height for 24 hours. Characterized in that, the salsache is characterized in that the yakcho leaves by using a tea broth 300 ℃ or more for 5 minutes, the reminder is characterized by rubbing for 3 minutes using a seasoning.

More specifically, the present invention washes the leaves of yacon and removes the foreign matter, and then immersed in the washed yacon leaves in water for 12 hours to remove the bitter water; Removing the bitter water after removing the rough yacon leaves on the rice tray for 12 hours; Loading the yacon leaves from which the water was removed to a height of 60 cm in a console box for about 24 hours' fermentation; Cutting the weakly fermented yacon leaves to a size less than 5 cm; Sacrificing the cut yacon leaves for 5 minutes using a tea sterilizer at least 300 ° C .; Rubbing the salted yacon leaves using a seasoning machine for 3 minutes; Drying the contemplated yacon leaves in a hot air dryer at 40 ° C. for 10 hours; It relates to a method for producing yacon leaf tea comprising the step of squeezing the dried yacon leaves in a fragrance at 100 ℃ for 4 hours.

The present invention includes a weakly fermented yacon leaf tea produced by such a manufacturing method.

The weakly fermented yacon leaf tea according to the present invention has improved extraction efficiency so that it can be well eluted even at low temperature water through optimized fermentation and fermentation treatment. It removes the freshness and bitterness of vinegar and provides edible herbal tea with the unique aroma and taste of yacon leaves. By drinking yacon leaf tea according to the present invention, functional ingredients such as skin improvement, suit, constipation prevention, arteriosclerosis prevention, obesity relief, anti-diabetes and antioxidants contained in yacon leaf extracts inhibit adult diseases and aging, thereby preventing new forms of functionality. By providing herbal tea, it can contribute to the national health welfare through the development of health functional well-being foods, and contribute to the increase of farm household income by developing processed products using yacon leaves that are entirely discarded. It will contribute to fostering venture farmers by improving agricultural economic power through food development and transferring technology of developed products.

Hereinafter, the method for producing a weakly fermented yacon tea of the present invention will be described in detail.

After washing the collected yacon leaves with running water to remove foreign substances, immerse the washed yacon leaves in water for 12 hours and drain the bitter water. Bittering can reduce the bitter taste of yacon leaves. The bitter drained yacon leaves are removed on the tray and drained for about 12 hours.

The dried yacon leaves are loaded at a height of 60 cm in a box (width 80 × 100 cm console box) and subjected to 24-hour aging and fermentation (weak fermentation), wherein the temperature is 10 ° C.-24 ° C., more preferably. Preferably in a well-ventilated shade. The characteristic of Yacon leaf is very strong and the color is green and the texture is very tough and strong (Fig. 2) before fermentation. The bitter taste is removed, about 75% of the leaves are fermented from the leaf edges, turning dark blue and the tissue is very soft (Figure 3).

The weakly fermented yacon leaves are cut to a size of less than 5 cm in width and length, so that the yacon leaves are uniformly well ripened at the salsa stage and are easy to measure when tasting.

The cut yacon leaves are soaked for about 5 minutes using a tea freshener set at a temperature of 300 ° C. or higher, preferably 300 ° C. to 400 ° C., and it is very important that the surface temperature of the yacon leaves be maintained at about 80 ° C. Do. The rotation speed of the car sterilizer is maintained at about 50 times / minute.

The salted yacon leaf is subjected to the step of rubbing for 3 minutes using the seasoning machine. When the salted yacon leaf is used for the seasoning machine (bibimgi) with a 20 kg treatment capacity, keep 10 minutes at a time so that the water-soluble essence does not flow. Let's do it.

The contemplated yacon leaves are dried about 3cm thick in a drying tray so as not to get tangled with each other and dried for about 10 hours at a temperature of 40 ° C. in the case of a hot air dryer to dry the moisture content to be less than 4%.

Yakon leaves dried well with less than 4% of the moisture is subjected to a four-hour fragrance processing operation in a fragrance of 100 ℃ to complete the yacon tea fragrance and can be stored, such as vacuum to maintain the minimum moisture state.

The lack of bitterness, fermentation, and savoryness leads to poor extraction of herbal teas and to the peculiar green and bitter taste of yacon leaves. . Through the optimized step-by-step process to destroy the cell wall of the yacon leaves, so that various enzymes can be eluted out of the cell, so that the water can be quickly absorbed when the tea is soaked, it is rich in flavor and taste.

In order to drink the yacon leaf tea after the manufacturing process, add about 2% (w / v) of weakly fermented yacon leaf tea based on the hot water weight of 70 ~ 100 ℃ (more preferably 80 ℃) for 1-5 minutes I worry about it. In addition, the butterbur herbal tea can be tea bag packaging made of conventional cotton or non-woven fabric so that it can be easily drinkable as a tea beverage.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

<Example 1>

After washing the leaves of the collected yacon with running water to remove foreign substances, the washed yacon leaves were left in water for 12 hours to drain the bitter water, and then drained in a sack for 12 hours. The dried yacon leaves are fermented for about 24 hours in a well-ventilated 18 ℃ shade by loading 60 cm high in a console box with a width of 80 × 100 cm, cut to a size of less than 5 cm in width, and then temperature over 300 ℃ Using a tea freshener (50 times / min) was set to apricot for about 5 minutes, and put in 10kg each of 20kg treated capacity (bibimbgi) was kept for 3 minutes. The condensed yacon leaves are dried about 3cm thick in a drying tray and dried at a temperature of 40 ° C. for about 10 hours, and then treated with yacon leaves dried at less than 4% in a fragrance at 100 ° C. for 4 hours. A weakly fermented yacon tea was prepared by vacuum packaging.

<Example 2>

In Example 1, the omission of the bitter water was omitted, and the remainder was prepared in the same manner as in Example 1, yacon leaf tea.

<Example 3>

The fermentation step was omitted in Example 1, and the rest of the yacon leaf tea was prepared in the same manner as in Example 1.

<Example 4>

In Example 1, the salicylic acid step was omitted and the remainder was prepared in the same manner as in Example 1 yacon leaf tea.

Example 5

Yacon leaf tea was prepared in the same manner as in Example 1, and the remaining step was omitted in Example 1.

Comparative Example

After washing the leaves of the collected yacon with running water to remove foreign substances, and then remove the water and dried until the moisture is less than 4% in a hot air dryer at 40 ℃ and vacuum-packed to prepare a fresh leaf yacon tea.

Sensory test

Yacon leaf tea prepared by the above Examples and Comparative Examples was added to the concentration of about 2% (w / v) in water at 80 ℃ to evaluate the sensory evaluation by three iterations of 20 sensory test personnel trained Was carried out. The sensory test items were conducted on fragrance, taste, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good ~ 1: very bad

incense flavor color Overall preference Comparative example 3.6 3.5 3.3 3.4 Example 1 4.5 4.3 3.8 4.4 Example 2 4.2 4.0 3.7 4.0 Example 3 3.9 3.8 3.6 3.7 Example 4 4.0 4.1 3.7 3.9 Example 5 4.1 3.9 3.7 3.9

The fermented yacon leaf tea prepared by Example 1 of the present invention showed a superior sensory score in taste and aroma than the comparative example, and the sequential stages of bitter drainage ⇒ draining water ⇒ medicinal fermentation ⇒ cutting ⇒ apricot ⇒ note ⇒ drying ⇒ flavor In the case of Example 1 consisting of a certain word of these shows a higher sensory score compared to Examples 2 to 5 omitting one step to prove the completeness as a highly optimized fermented tea manufacturing step of yacon leaf tea according to the present invention . Also in the description analysis, Example 1 of the present invention responded that the taste and aroma peculiar to yacon leaf tea were smoothly combined to feel a harmonious feeling.

1 is a process chart showing a method of manufacturing a fermented yacon tea.

Figure 2 is a photograph of the form of yacon leaves immediately before the fermentation step of yacon tea manufacturing process.

Figure 3 is a photograph of the form of yacon leaves immediately after the fermentation step of yacon tea manufacturing process.

Claims (7)

(a) immersing the leaves of yacon in water to drain bitter water; (b) removing the bitter water by passing the yacon leaves roughly drained on the tray; (c) loading the dried yacon leaves in a console box at a height of 60 cm to ferment for about 24 hours at 15-18 ° C .; (d) cutting the weakly fermented yacon leaves to a size less than 5 cm; (e) salsazing the cut yacon leaves using a tea sterilizer at 300 ° C. to 400 ° C .; (f) rubbing the salted yacon leaves using a seasoning machine; (g) drying the noted yacon leaves in a hot air dryer at 40 ° C; And (h) the method of producing yacon leaf tea comprising the step of flavoring the dried yacon leaves in a fragrance of 100 ℃. The method according to claim 1, wherein the bitter drain of (a) is left to stand for 12 hours by immersing the washed yacon leaves in water. The method of claim 1, wherein the fermentation of (c) of the yacon leaves of the yacon leaf tea characterized in that the fermented at 24 ℃ in a shade of 18 ℃ loaded with a 60 cm height of the yacon leaves removed from the water 80 × 100 cm console box Manufacturing method. The method according to claim 1, wherein the salicylic acid of (e) is yacon leaf tea prepared for 300 minutes by using a 300 ~ 400 ° C. tea apricot. The method for producing yacon leaf tea according to claim 1, wherein the note of (f) is rubbed for 3 minutes using a seasoning group. delete delete

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