KR100915249B1 - Tea-bag type corn silk tea with improved flavor and method for preparing the same - Google Patents

Abstract

The present invention relates to a tea bag-type corn beard tea with improved flavor and a method for manufacturing the same. Specifically, in the process of preparing tea bag tea with corn beard, the unique flavor and nutrients of corn beard are preserved, but the taste of corn beard The present invention relates to a teabag-type corn beard tea with improved flavors to remove the odor and impart rich flavor to improve palatability, and a method of manufacturing the same.

To this end, the tea bag-type corn beard tea with improved flavor according to the present invention and a method for manufacturing the same, comprising: immersing the foreign matter of the corn mustard after rinsing in water added with vinegar and charcoal; Washing the immersed corn whiskers with water after washing and drying; Mixing the round gourd and corn and then pressurizing and roasting to prepare a corn / dongle mixture and simultaneously roasting the corn to obtain roasted corn; And 10 to 40 wt% of the steamed corn whiskers, 5 to 20 wt% of the corn / buckwheat mixture, and 40 to 80 wt% of the roasted corn.

Description

Tea-bag type corn silk tea with improved flavor and method for preparing the same}

The present invention relates to a tea bag-type corn beard tea with improved flavor and a method of manufacturing the same, and more particularly, in the process of preparing tea bag tea with corn beard, utilizing the unique flavor and nutrients of corn beard, but also the taste of corn beard The present invention relates to a teabag-type corn beard tea with improved flavors to remove the odor and impart rich flavor to improve palatability, and a method of manufacturing the same.

In general, tea bags are steamed or roasted with stems, roots, and leaves of raw materials such as green tea and round gourd, and then crushed, stored, and processed into particles of appropriate size, and then packaged in paper filter paper at about 1 to 2 g. It is easy to use because it can be drunk in cold water, and it is easy to use and contains the nutritional ingredients of raw materials as it is. It is also sugar-free so there is no fear of obesity or tooth decay.

In addition to green tea and round gourd, the tea bags are used with various kinds of raw materials such as goji berries, mulberry leaves, chrysanthemum, buckwheat, herbs such as jasmine and chamomile to meet the taste of consumers who want various tastes and health. Tea bags using raw materials are expected to be manufactured.

In particular, recently, a tea bag tea made from corn whiskers has been developed. Corn whiskers are a flower liquor of perennial corn, which is a yellowish white or reddish brown thread intertwined at the ends of corn. Corn whiskers are collected before drying, dried, put in water, boiled for a long time, and then the boiled water is consumed as tea, and the effects are diuretic, hypoglycemic, swelling, anti-inflammatory and hemostatic. Has long been widely used.

Looking at the conventional technology for producing such a corn beard tea, first of the method "Preparation of corn beard tea and the tea bag tea using the method" of Korean Patent No. 466550 is steamed corn first and then hot-air dried firstly and then lyophilized to second tea bag tea As a manufacturing method, such a technique has a limitation in that the manufacturing cost is high due to freeze drying and it does not effectively remove the enjoyment or bitterness of corn whiskers.

In addition, "functional corn beard tea and its manufacturing method" of Korean Patent No. 492628 is added with corn powder and amino acids in order to improve palatability and functionality, such a technology that the sweetness of the amino acid complements the enjoyed or astringent taste of corn beard At the same time to give a function to suppress the decomposition of endorphins, but there was a problem that does not fundamentally remove the ruined or astringent taste of corn whiskers.

In addition, "Korean corn beard tea and its manufacturing method" according to Korean Patent No. 73142 is a flavor of corn beard tea raw material, and then roasted corn, dried nurungji, a deficiency, etc., this technology is added to the corn beard tea raw material It was possible to prepare a delicious, sweet and sweet corn whisker tea by adding other delicious ingredients, but it had a disadvantage that the flavor of corn whiskers was less felt.

The present invention was developed to solve the above problems, while maintaining the inherent flavor of corn whiskers to remove flavors such as simmered or fishy taste and rich flavor, tea bag corn beard tea with improved flavor and improved taste and its It is an object to provide a manufacturing method.

Another object of the present invention is to improve the disadvantages of corn whiskers that are low in specific gravity and not flowable in the process of manufacturing corn whiskers so as to have excellent flowability and easy processing.

In order to achieve the above object, the manufacturing method of the improved tea bag-type corn beard tea according to the present invention, by selecting the foreign matter of the corn beard to remove the blemishes of corn beard, immersed in water added vinegar and charcoal after washing with water. Making; Steaming the soaked corn whiskers with water after washing and drying to remove the blemishes of the corn whiskers and to express the flavor; Subsidiary ingredients are blended to improve the flowability and flavor of the corn whiskers, and the corn flour and corn are mixed with the assortment and pressurized and roasted to prepare a corn / dungle mixture, and the corn is pressurized and roasted. Obtaining; And a tea bag packaging after mixing a predetermined amount of the steamed corn whiskers, the roasted corn as a subsidiary material and the corn / dongle mixture.

Hereinafter, the corn beard tea with improved flavor according to the present invention and a manufacturing method thereof will be described in detail with reference to the process as shown in FIG. 1.

[1] dipping

First, foreign matters such as dirt or dust are removed from the corn stubble, washed with water, and immersed in vinegar and charcoal-coated water in order to remove the blemishes of the corn stubble.

At this time, the water (immersion water) is used 5 to 8 times the weight of the corn whiskers.

The vinegar is to remove the copper and fishy taste of the corn whiskers, such that vinegar is less effective to remove the bleeding, if added too much, the vinegar smell may remain if added too much, compared to the weight of the water (immersion water) It is recommended to use 0.1 ~ 0.3wt%, and 6 ~ 7% of total acidity should be used.

The charcoal is to remove the corn whiskers, it is good to use 3 ~ 10wt% of the weight of the corn whiskers, when the charcoal in water is put into a nylon strainer, and once used charcoal is washed It may be used again after drying.

In addition, when immersing the corn stubble in the immersion water added with the vinegar and charcoal, if the immersion time is too short, the effect of removing the bleeding is less, while if immersed for too long, there is a concern that the corn whiskers to escape the effective ingredient It is good to soak for about 30 to 50 minutes, and the temperature is preferably 15 to 25 ° C.

[2] noise treatment

The immersed corn beard is washed again with water and cut to 2-8 mm in size and dried at a temperature of 30-40 ° C.

Subsequently, the dried corn stubble is agitated while stirring to keep heat evenly applied for 5 to 15 minutes at a temperature of 60 to 90 ° C. in order to preserve its taste and aroma. Unlike the treatment or simple freeze drying, in the present invention, by performing the steaming treatment at a relatively high temperature for a short time, it is possible to effectively remove the blemishes and to express the delicious fragrance.

[3] corn / flounder preparations

The grained corn stubble has a low specific gravity, poor flowability, and a single furnace has a limitation in making a tea having good palatability. For example, corn whiskers having low specific gravity are processed in the process of supplying corn whisker raw material to a tea bag packaging machine. Stacking on the machine hindered flow, and there was some lack of corn whiskers in flavor as well.

As a result, to improve the packaging suitability and flavor of the corn beard tea, the corn whiskers are blended with a corn / dongle mixture as a subsidiary material.

First, since the grains of grains have a large grain size of about 5 to 12 mm, it is not easy to effectively roast the grain to the inside of the grains, as is known in the "Method of manufacturing corn corn" of Korean Patent No. 4221. , Corn was firstly heated at high pressure by a rotary heating device, secondaryly heated at low pressure, and then roasted in a pressurized distribution system to rapidly remove pressure.

The dongle is roasted in a rotating stir-fryer or, as known in the Korean Patent No. 179330, "Novel manufacturing method of a dongle", a pressurized roasting method in which the dongle is heated, dried in a hot air and pressurized in a sealed state. Use the roasted one.

Here, there is a problem that the flounder aggregates due to the frictional heat of the machine when grinding the roundworm raw material by the viscous polysaccharide material, as well as agglomeration phenomenon during processing such as agglomeration of particles during roasting treatment.

To this end, in the present process, pressurized roasting is performed in order to effectively roast corn and hamlet, but by mixing the corn and the hamlet in a weight ratio of 1: 1 to 2: 1 to eliminate the flocculation phenomenon of the round gourd and to produce a mixture having excellent flavor. You can get it.

That is, after washing, increasing and drying the round bridle, it is cut into 8-12 mm sizes, mixed with corn, put into a sealed stir-fryer, heated until the pressure reaches 8-15 kg / ㎠, and the pressure is again 2-3 kg /. Lowering to 2 cm2, and opening and closing the door of the sealed stir-fryer instantaneously, wherein the corn and the dongle is under a pressure of about 2 ~ 3㎏ / ㎠, and the volume is swelled instead of swelling as it is opened at atmospheric pressure momentarily instead of the cuticle (角) (Iii) Finely cracked and well-roasted corn / fertilizer mixtures can be obtained, which can be ground to a suitable size for tea bags.

In addition, separately from the roasted corn which was pressurized and roasted corn.

[4] formulation and packaging

Next, after mixing 10 ~ 40wt% of the steamed corn whiskers, 5 ~ 20wt% of corn / dongle mixture and 40 ~ 80wt% of roasted corn, and then using a tea bag packaging machine to the paper filter paper to 1.5g per piece By packaging, corn whisker tea having good packaging suitability and excellent flavor is produced.

As described above, according to the tea bag-type corn beard tea with improved flavor of the present invention and a method for manufacturing the same, unlike the conventional manufacturing method by simply heating-flavoring or freeze-drying corn beard, a predetermined amount of corn beard after pretreatment By immersing in immersion water added with vinegar and charcoal for a certain period of time, it is steamed for a short time to preserve the unique flavor of corn whiskers, while effectively removing blemishes such as rubbing or astringent taste, while simultaneously applying pressure-distributed corn and corn / dongle mixture as side ingredients. Therefore, the packaging suitability is good and the flavor is improved to obtain corn beard tea excellent in palatability.

1 is a process chart showing the manufacturing process of corn beard tea according to the present invention.

Hereinafter, the tea bag-type corn beard tea according to the present invention and a manufacturing method thereof according to the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following Examples and Comparative Examples are only examples to help understanding of the present invention, and the present invention is not limited thereto.

Example

First, remove the dry parts of corn whiskers to remove and wash foreign substances such as soil, and in a tank containing water 6 times the weight of corn whiskers and a temperature of 20 ° C, add vinegar having a total acidity of 6% to 0.2 by weight of water. At the same time adding 5% by weight of the charcoal to the weight of the corn whiskers in a nylon sieve, and added to the corn whiskers, immersed for 40 minutes and then taken out and washed with water, cut into 5mm size It dried at the temperature of 35 degreeC.

Subsequently, the dried corn stubble was treated with stirring at a temperature of 85 ° C. for 10 minutes.

On the other hand, after washing the water scoop with water, steamed, dried and cut into 10 mm size, the corn scoop was mixed with 1.5: 1 to the weight and placed in a sealed stir-fryer until the pressure reached 13㎏ / ㎠. After heating, the pressure was again lowered to 3 kg / cm 2 and the opening / closing door of the hermetic roaster was instantaneously opened to obtain a corn / dongle mixture which was finely cracked in the cuticle and roasted well to the kernels.

In addition, separately pressurized roasted corn was prepared, and the roasted corn and the corn / dongle mixture were ground to a size of 3 mm, respectively.

Next, after mixing 25wt% of the maize whiskers, 60wt% of roasted corn and 15wt% of the corn / dongle mixture, it was packaged to be 1.5g per piece in a tea bag packing machine.

Comparative Example 1

After removing the dry part of the corn whiskers to remove foreign substances and washed, the corn whiskers were immersed in a separate tank containing water for 40 minutes, removed, and washed and dried.

Subsequently, the dried corn whiskers were cut into 5 mm sizes, and then agitated with stirring at a temperature of 80 ° C. for 10 minutes, and then ground to a size of 3 mm and then packaged using a tea bag packing machine.

<Evaluation result>

The sensory evaluation was conducted to determine the palatability of the corn beard tea obtained in Example 1 and Comparative Example 1. The corn beard tea obtained in Example 1 and Comparative Example 1 was used as test and control, respectively, and each sample was prepared at 85 ° C. Hot water 100ml, 3 well-mined under the same conditions for 3 minutes, well-trained 27 sensory test personnel were selected and subjected to sensory evaluation for each leaching solution based on the palatability test method, the results are shown in Table 1 below.

Here, when evaluating the palatability (overall taste) by 27 sensory testers, the test and control groups were compared to give one point to the palatable sample.

division Test Control Preference (Overall Taste) 24 3 Flavor A delicious taste Feeling watery, rubbing or burning

According to the results of Table 1, when the overall taste of the test and control was compared with the test group obtained a high score of 24 points, the control group obtained a score of 3 points, it was found that the test group was much better in terms of preference. In addition, in the flavor side, the test strips were removed from the blemishes, and it was found that flavours, such as fishy taste, were felt in the control group, compared to the soft and sweet flavor and taste.

Comparative Example 2

Washing, cooking, and drying the round bridle in a conventional manner, cutting it into a size of 10 mm, heating it in a sealed stir-fryer until the pressure reaches 14 kg / cm 2, and then lowering the pressure to 3 kg / cm 2 and then stir-frying the sealed type. The opening door of the flag was opened instantly to obtain a stir-fried hamlet.

Subsequently, the treated corn beard obtained from Comparative Example 1 and the roasted corn flakes were crushed to a size of 3 mm, respectively, and 25 wt% of the corn treated wheat corn and 75 wt% of roasted corn flakes were blended, using a tea bag packing machine. The packaging was processed.

<Evaluation result>

In the stir-frying stirrup of Comparative Example 2, coagulation occurred due to the polysaccharide viscous substance of the stirrup, that is, when the amount of two or more agglomerates of stir-tailed stirrup was more than 20% of the total weight, This agglomerated form was not found at all in the case of the corn / hulled mixture of the example, as compared to the drop and it was not easy to discharge from the hermetic roaster, indicating poor workability.

Claims (8)

Selecting the foreign matter of corn whiskers and immersing in water to which vinegar and charcoal are added after washing with water; Washing the immersed corn whiskers with water after washing and drying; Mixing the round gourd and corn and then pressurizing and roasting to prepare a corn / dongle mixture and simultaneously roasting the corn to obtain roasted corn; And Tea bag-type corn beard tea with improved flavor, characterized in that consisting of a tea bag packaging after mixing 10 ~ 40wt% of the steamed corn whiskers, 5 ~ 20wt% of the corn / tilde mixture and 40 ~ 80wt% of the roasted corn Manufacturing method. The method of claim 1, In the step of immersing the corn whiskers, the water is 5 to 8 times the weight of the corn whiskers, the vinegar is added 0.1 ~ 0.3wt% to the weight of the water and at the same time the charcoal 3 ~ 10wt% Method for producing a teabag type corn beard tea with improved flavor, characterized in that the addition. The method of claim 1, In the step of immersing the corn whiskers, the flavor improved teabag type corn beard tea, characterized in that immersed for 30 to 50 minutes at a temperature of 15 ~ 25 ℃. The method of claim 1, In the step of squeezing the corn whistle, squeezing treatment while heating and stirring at a temperature of 60 ~ 90 ℃ for 5 to 15 minutes. The method of claim 1, In the step of obtaining the corn / round brim, the round brim is washed with water, cooked, dried and then cut, mixed with corn, put them in a sealed stir-fryer and heated until the pressure is 8-15 kg / cm 2, and then the pressure is again 2 ~. After lowering to 3kg / ㎠ and a method of manufacturing a flavored tea bag corn beard tea, characterized in that by manufacturing the opening and closing door of the sealed stir-fryer instantaneously. The method of claim 1, In the step of obtaining the corn / duckle mixture, to improve the cohesive force of the duckle, the corn and the duckle are mixed in a ratio of 1: 1 to 2: by weight based on the weight of the improved tea bag corn beard tea Manufacturing method. delete A tea-bag corn beard tea with improved flavor produced by the method of any one of claims 1 to 6.