KR101036887B1 - Manufacture method of corbicula fluminea broth containing the extract of green tea - Google Patents

Abstract

The present invention relates to a method for producing a green tea confectionery containing green tea concentrate, and more particularly, (a) boiling the raw concubine in water to make a confectionery, while concentrating the green tea extract to prepare a green tea concentrate; (b) mixing the first and the green tea concentrate in a ratio of 97.6 to 98.6% and 0.2 to 0.6%, respectively, relative to the weight of the green tea sprig; (c) adding the kelp concentrate and seaweed concentrate, extracted from kelp and seaweed to the primary mixture, at a ratio of 0.8 to 1.2% and 0.4 to 0.6%, respectively, to the weight of the green tea gluten soup, to prepare green tea supplemented soup; Tea mixing step; And, (d) packing and shipping the green tea replanting soup; It relates to a manufacturing method of green tea spicy soup containing green tea concentrate, characterized in that consisting of.

In the case of using the present invention, catechin, which is a component contained in the green tea concentrate, can improve the shelf life of re-edible soup, and at the same time, enhance antioxidant properties and palatability. In addition, since green tea, kelp, and seaweed concentrate are included, it is possible to cancel the vivid taste of sesame and produce excellent sesame soup in overall taste such as taste, flavor, and visual acuity.

Sesame, green tea, seaweed, kelp, hypotonic, palatability

Description

Manufacture method of corbicula fluminea broth containing the extract of green tea}

The present invention relates to a method for producing green tea shredded soup containing green tea concentrate.

It is a shellfish that lives in the lower stream where seawater and freshwater intersect. It is produced in large quantities in the Hadong Seomjin River basin and the lower part of the Nakdong River in Gyeongnam. This recurrence has been spotlighted as a good food material for improving liver function due to the presence of a large amount of various nonproteinaceous compounds contained in general convection and rich in essential amino acids methionine and betaine. Therefore, traditionally, spy has been used as a food for improving liver disease such as hepatitis, fatty liver, jaundice, and recently, anti-cancer and immune activity enhancement effects of spy extract have been reported and are expected to be used as functional foods.

On the other hand, hydrangea is excellent in the rich taste, which is dependent on the various free amino acids and 5'-mononucleotides released in the juice when heated, and the broth is cool and spotlighted. However, there is a drawback that it can not be stored for a long period of time, such as the strong flavor of the spy strong, circulating in the living body or consumed in a short time.

Accordingly, in order to increase the shelf life of sewage, we are developing processed foods such as canned food and retort, especially beverages containing sesame, haejangguk, health food, and powdered products. At the same time it was difficult to achieve good efficacy at, and the fishy taste of the entanglement was still retained, palatability was impaired.

Therefore, there is a need for a reclosure that improves shelf life and palatability while maintaining the nutritional content of the reappearance.

The present invention has been made to solve the above problems, and to provide a method for producing green tea spicy soup containing green tea concentrate that can simultaneously improve the storage properties and palatability of the spy while maintaining the nutritional content of the sprig.

In order to solve the above problems, the present invention comprises the steps of (a) boiling the raw sessile in water to make a sesame soup, concentrating the green tea extract to produce a green tea concentrate; (b) mixing the first and the green tea concentrate in a ratio of 97.6 to 98.6% and 0.2 to 0.6%, respectively, relative to the weight of the green tea sprig; (c) adding the kelp concentrate and seaweed concentrate, extracted from kelp and seaweed to the primary mixture, at a ratio of 0.8 to 1.2% and 0.4 to 0.6%, respectively, to the weight of the green tea gluten soup, to prepare green tea supplemented soup; Tea mixing step; And, (d) packing and shipping the green tea replanting soup; It provides a method for producing green tea spicy soup containing green tea concentrate, characterized in that consisting of.

According to the present invention as described above is expected the following effects.

First, in the case of using the present invention, catechin, which is a component contained in the green tea concentrate, may improve the shelf life of the re-edible soup, and at the same time, may enhance antioxidant properties and palatability.

Second, when the present invention is used, green tea, kelp, and seaweed concentrate are included, so that the splendid taste of spicy can be canceled, and the spongy soup can be produced excellent in overall taste such as taste, flavor, and time.

Hereinafter, the present invention will be described in detail based on preferred examples and experimental examples.

Method for producing a green tea spicy soup containing green tea concentrate of the present invention comprises the steps of: (a) boiling the raw sprig in water to make the spicy soup, concentrating the green tea extract to prepare a green tea concentrate; (b) mixing the first and the green tea concentrate in a ratio of 97.6 to 98.6% and 0.2 to 0.6%, respectively, relative to the weight of the green tea sprig; (c) adding the kelp concentrate and seaweed concentrate, extracted from kelp and seaweed to the primary mixture, at a ratio of 0.8 to 1.2% and 0.4 to 0.6%, respectively, to the weight of the green tea gluten soup, to prepare green tea supplemented soup; Tea mixing step; And, (d) packing and shipping the green tea replanting soup; It characterized by consisting of.

The step (a) is characterized in that for preparing the concentrate and green tea concentrate, the specific manufacturing method is as follows.

First, the re-soy soup is (a-1) adding the water of 0.55 to 0.65 times the weight of the raw material to the raw material, boiled for 25-35 minutes at a temperature of 95 ~ 100 ℃, and then filtered the broth production step; (a-2) a washing step of washing the remaining raw spongy after the filtration of the spongy broth, separating the grains and the shell of the raw spongy, and then washing the granules; And, (a-3) re-soy soup production step of boiling for 4 to 6 minutes at a temperature of 95 ~ 100 ℃ by adding 3 to 3.5 times the weight of the grain to the grains; It is manufactured through.

Here, the spongy boils in hot water to remove microorganisms primarily. The granules separated from the shells are then washed separately to remove any contaminants from the inside of the spy. At this time, when washing the granules using cold water, it is possible to maintain the texture peculiar to the granules.

In addition, since the grains washed with cold water are boiled at a high temperature using the re-sealed soup, the deterioration of the re-sealed soup and the grains is prevented, and the microorganisms between the grains and the shell of the live reed are effectively removed.

Next, the green tea concentrate (a-4) is added to the water of 8 to 12 times the weight of the green tea, stirred extraction for 210 to 270 minutes at a temperature of 75 ~ 85 ℃, and then the green tea extract manufacturing step of filtering the filtrate; And, (a-5) green tea concentrate production step of concentrating the green tea extract until the temperature is 8 ~ 12 Brix at a temperature of 57 ~ 63 ℃; It is prepared through.

Green tea is a combination of light tannins, sweet threonine, sour glutamic acid, gourmet caffeine, sugar, and minerals. The main physiologically active substance of the green tea is a kind of polyphenol, catechin (catechin), occupies more than 70% of the polyphenol content of green tea, catechin has the effect of antibacterial action, anticancer action, heavy metal removal action. In addition, green tea contains a large amount of amino acids, theanine and polyphenols, which lower blood cholesterol, inhibit hypertension and arteriosclerosis, prevent aging due to inhibition of lipid peroxidation, prevent obesity, and increase resistance of capillaries. It works.

Meanwhile, the types of catechins contained in green tea include EGCG (epigallocatechin-3-O-gallate), EGC (epigallocatechin), EGC (epicatechin-3-O-gallate), and EC (epicatechin). (58%)> EGC (12%)> EC (6.6%)> GCG (1.6%)> Cafeine (0.4%).

In the present invention, to improve the shelf life and antimicrobial properties of gyup soup using green tea having the above-described effect, first, after preparing a green tea extract, a green tea concentrate is prepared.

Among them, the green tea extract should be extracted at a temperature of 75 to 85 ° C., especially 80 ° C. or less, so that the extraction rate of the useful components contained in the green tea is high, and the green tea intrinsic taste can be maintained well.

And the green tea extract is concentrated to produce a green tea concentrate, which is to reduce the volume of the green tea filtrate to improve the transportation efficiency, and to increase the storage period. In the preparation of the green tea concentrate is concentrated under reduced pressure to minimize the destruction of the active ingredient of green tea, and to preserve the flavor of the green tea itself for a long time.

Next, in the step (b), the green tea concentrate is mixed with the spicy soup prepared through step (a). By adding such green tea concentrate, it is possible to reduce the vivid taste and smell of spicy soup, add the light flavor of green tea, and extend the shelf life of spicy soup.

In the present invention, the green tea concentrate is added at a ratio of 0.2-0.6% to the weight of the green tea soup, which does not contribute to improving the shelf life or palatability of the tea, when the amount of the green tea concentrate is less than the amount. In this case, the taste of green tea and the color of spicy soup are altered because palatability is impaired.

In addition, in step (c), a secondary mixing step of preparing green tea spicy soup is performed by adding the kelp concentrate and the wakame concentrate, which are extracted from kelp and seaweed to the first mixture.

To prepare a kelp concentrate, specifically, 18 to 23 times more water than the weight of kelp is added, followed by stirring extraction for 50 to 70 minutes at a temperature of 95 to 100 ° C., followed by filtrating to prepare a kelp extract. And the kelp extract is concentrated at a temperature of 57 ~ 63 ℃ until 8 ~ 12 Brix to prepare a kelp concentrate.

This kelp concentrate is added at a rate of 0.8-1.2% relative to the weight of green tea spicy soup.

In addition, the seaweed concentrate is added to 27 to 35 times the water weight of the seaweed, stirred for 50 to 70 minutes at a temperature of 95 ~ 100 ℃, and then subjected to the seaweed extract manufacturing step of filtering the filtrate, the seaweed extract It is produced through the manufacturing process of seaweed concentrate concentrated to 8 ~ 12Brix at the temperature of 57 ~ 63 ℃.

Seaweed concentrate is added in a ratio of 0.4-0.6% to the weight of green tea spicy soup.

In the present invention, in addition to the kelp concentrate, a seaweed concentrate is added, the addition of seaweed concentrate significantly reduces the fishy taste and aroma of sesame soup so that the unique flavor of the sesame soup can be improved. In particular, when only the kelp concentrate contains a tendency to increase the salty taste of green tea sesame soup, in the present invention, the addition of seaweed concentrate further reduced the salty taste and improved palatability.

Finally, after completing the secondary mixture through step (c), (d) the green tea spicy soup is packed in various containers and shipped to the market. Of course, sterilization and cooling of the product before shipment, and the step of checking the quality should be accompanied, wherein the sterilization temperature and sterilization time is preferably maintained at about 100 ℃ and 30 minutes.

On the other hand, the present invention is 97.6 ~ 98.6% by weight; 8-12 Brix green tea concentrate at 0.2-0.6 wt%; Kelp concentrate of 8-12 Brix at 0.8-1.2 wt%; And green tea concentrate containing the green tea concentrate, characterized in that the seaweed concentrate of 8 to 12 Brix in 0.4 to 0.6% by weight.

Hereinafter, after preparing the green tea sprig soup according to the present invention, the storage properties and palatability thereof were tested.

[ Example Manufacturing of Green Tea Shrimp Soup

1. Preparation of Sesame and Green Tea Concentrate

Here, the spicy soup and green tea concentrate were prepared by the following procedure.

First of all, in order to prepare a spongy soup, 18 liters of water was added to 30 kg of raw splicing soup, and boiled at a temperature of 100 ° C for 30 minutes, and then the broth was filtered to prepare a spicy soup. Then, the remaining raw splint after filtration of the spongy broth was washed, and the kernels and shells of the spongy spun were separated, and after washing 3 kg of grains, 10 l of spongy broth was added to the grains and boiled for 5 minutes at a temperature of 100 ° C. Produced soup.

Further, in order to prepare a green tea concentrate, 1500 ml of water was first added to 150 g of green tea, followed by stirring extraction at a temperature of 80 ° C. for 240 minutes, and the filtrate was filtered to obtain 900 ml of green tea extract having a pH of 4Brix and pH 5.4. The green tea extract was concentrated under reduced pressure at 60 ° C. to prepare 280 ml of 10Brix green tea concentrate.

After that, the mixture of the supernatant and the green tea concentrate was mixed at a ratio of 98.3% and 0.2%, respectively, to the weight of the total green tea supernatant, thereby preparing a primary mixed solution.

2. Preparation of Kelp Concentrate and Seaweed Concentrate

Prior to preparing kelp concentrate and seaweed concentrate, 2000ml and 3000ml of water were added to 100g of kelp and seaweed, and the mixture was stirred for 1 hour at a temperature of 100 ° C, and the filtrate was filtered to give 3.1Brix, pH 5.7. 1200 ml of seaweed extract and 1.8 ml of seaweed extract of pH 6.2 were produced.

Each extract was concentrated using a vacuum condenser at a temperature of 60 ° C to prepare 350 ml of 10Brix kelp concentrate and 200ml of 10Brix wakame concentrate.

3. Manufacture of Green Tea Scallops

Green tea spicy soup was prepared by adding 1% kelp concentrate and 0.5% seaweed concentrate to the primary mixed liquor.

[ Experimental Example Zhejiang Test of Green Tea Scallops

Green tea spicy soup produced through the same process as in Example was stored at 37 ° C. for 1, 3, 5, 7 days. In addition, 0.1 ml of green tea clapper soup was added to the storage medium for each storage days, and cultured at a temperature of 37 ° C., and the resulting colony was measured as shown in Table 1 below.

Here, the general re-entry station used the re-entry station prepared by step (a) of the above embodiment.

TABLE 1

Sample Name 37 ℃ Storage days (microbial water: CFU / mL) 0 days 1 day 3 days 5 days 7 days General Recycling Bureau - - - 5.0 × 10 ² 5.5 × 10 ² Green tea spicy soup - - - - -

As can be seen in Table 1, the green tea spicy soup was unlikely to be found microbial count even after 5 days of storage unlike the general spicy soup. Therefore, it is determined that the green tea sprig soup prepared by the present invention can extend the shelf life of the sprig soup.

[Sensory Evaluation] Palatability Test of Green Tea Sesame Soup

As shown in Table 2, the sensory evaluation by the sensory test table of Table 3 was performed for 30 adult men and women in their 20s, 30s, and 40s, which were prepared in the same ratio as Samples A, B, and C. .

Table 2 Sample Preparation

ingredient Sample A Sample B Sample C Hydrangea 98.35% 98.3% 97.8% Green Tea Concentrate (10 Brix) 0.15% 0.2% 0.7% Kelp Concentrate (10 Brix) One% One% One% Seaweed Concentrate (10 Brix) 0.5% 0.5% 0.5% Color inspection (visual inspection) White White Light brown

[Table 3] Sensory test table

division Score 1. Symbol of Constellation Very Good (5), Good (4), Normal (3), Poor (2), Poor (1) 2. Symbol of color Very Good (5), Good (4), Normal (3), Poor (2), Poor (1) 3. Degree of taste Very Good (5), Good (4), Normal (3), Poor (2), Poor (1) 4. Symbol of flavor Very Good (5), Good (4), Normal (3), Poor (2), Poor (1) 5. Comprehensive Evaluation Very Good (5), Good (4), Normal (3), Poor (2), Poor (1)

Sensory evaluation results according to the sensory test table of Table 3 are shown in Table 4.

[Table 4]

Symbol Sample A Sample B Sample C Very good good usually Inadequate Very poor commandment) Ah
week
Good
All Good
All Bo
barrel beauty
Suction Ah
week
beauty
Suction system
(
persons) Ah
week
Good
All Good
All Bo
barrel beauty
Suction Ah
week
beauty
Suction system
(
persons) Appearance 13 10 6 One 0 30 16 8 6 0 0 30 0 0 4 11 15 30 color 11 13 5 One 0 30 13 9 7 One 0 30 2 3 8 15 2 30 flavor 8 11 7 3 One 30 21 7 2 0 0 30 0 0 One 6 23 30 Flavor 8 8 6 6 2 30 19 8 3 0 0 30 0 0 3 8 19 30 Overall assessment 40 42 24 11 3 120 69 32 18 One 0 120 2 3 16 40 59 120

In other words, as a result of sensory evaluation, the green tea spicy soup of Sample C had the lowest evaluation in terms of appearance, color, taste, and flavor.

However, in case of sample B prepared by the composition ratio according to the present invention, all of the properties, color, taste, and flavor of 'very good' were overwhelmingly received the best evaluation.

This may be because Sample A, which contains less than 0.2% green tea concentrate, has a stronger odor and aroma than the natural flavor or taste of green tea. In addition, in the case of sample C to which the green tea concentrate was added 0.7% or more, it is judged that the astringent taste of green tea is strong and the color turns to light brown, thereby inhibiting the aesthetics.

In addition, although it did not appear in the sample prepared in Table 2, when adding 1% or more of kelp concentrate, the taste of sesame seeds decreased, and when 0.5% or more of seaweed concentrate was added, the taste of seaweed appeared strongly, indicating that the taste of sesame seeds The taste was found to decrease.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the invention. Therefore, the claims of the present invention include modifications and variations that fall within the true scope of the invention.

Claims (5)

(a) boiling raw sprigs in water to make spicy soup, while concentrating the green tea extract to prepare a green tea concentrate; (b) mixing the first and the green tea concentrate in a ratio of 97.6 to 98.6% and 0.2 to 0.6%, respectively, relative to the weight of the green tea sprig; (c) adding the kelp concentrate and seaweed concentrate, respectively, extracted and concentrated from kelp and seaweed to the primary mixture at a ratio of 0.8 to 1.2% and 0.4 to 0.6%, respectively, to the weight of the green tea gluten soup to prepare green tea supplemented soup; Secondary mixing step; And, (d) packing and shipping the green tea clapper; Method for producing green tea sesame soup containing green tea concentrate, characterized in that consisting of. In claim 1, In the step (a) the re-station (a-1) adding the water of 0.55 to 0.65 times the weight of the raw material to the raw material, boiled for 25 to 35 minutes at a temperature of 95 ~ 100 ℃, and then preparing a soup broth to filter the broth; (a-2) a washing step of washing the remaining raw spongy after the filtration of the spongy broth, separating the grains and the shell of the raw spongy, and then washing the granules; And, (a-3) re-soy soup production step of boiling for 4 to 6 minutes at a temperature of 95 ~ 100 ℃ by adding 3 to 3.5 times the weight of the grain to the grains; Manufactured by The green tea concentrate is (a-4) adding green tea of 8 to 12 times the weight of green tea, stirring and extracting at a temperature of 75 to 85 ° C. for 210 to 270 minutes, and then filtering the filtrate to prepare green tea extract; And, (a-5) green tea concentrate preparation step of concentrating the green tea extract until the temperature is 8 ~ 12 Brix at a temperature of 57 ~ 63 ℃; Method for producing green tea sesame soup containing a green tea concentrate, characterized in that it is prepared through. 3. The method of claim 2, The kelp concentrate of step (c) is Adding twelve to twenty-three times the weight of kelp, stirring and extracting at a temperature of 95 to 100 ° C. for 50 to 70 minutes, and then filtering the filtrate to prepare kelp extract; And, A kelp concentrate manufacturing step of concentrating the kelp extract solution at a temperature of 57 ~ 63 ℃ until 8 ~ 12 Brix; Method for producing green tea sesame soup containing a green tea concentrate, characterized in that it is prepared through. 3. The method of claim 2, Seaweed concentrate of step (c) is Adding sea water of 27 to 35 times the weight of seaweed, stirring extraction for 50 to 70 minutes at a temperature of 95 to 100 ° C., and then filtering the filtrate to prepare seaweed extract; And, Seaweed Concentrate Preparation step of concentrating the seaweed extract from 8 ~ 12 Brix at a temperature of 57 ~ 63 ℃; Method for producing green tea sesame soup containing a green tea concentrate, characterized in that it is prepared through. 97.6 to 98.6 weight percent of supernatant; 8-12 Brix green tea concentrate at 0.2-0.6 wt%; Kelp concentrate of 8-12 Brix at 0.8-1.2 wt%; And, green tea concentrate containing green tea concentrate, characterized in that the seaweed concentrate of 8 to 12 Brix in 0.4 to 0.6% by weight.