KR101094508B1 - Taro Scorched Rice Tea and Method for Preparing the Same - Google Patents

Abstract

Method for producing altoran nurungji tea of the present invention (A) washing the altoran after heating for 4 to 5 minutes in 100 ° C brine, (B) removing the shell of the heat treated altoran, (C) the shell Using the removed altoran thinly to a thickness of 2 to 5mm, (D) drying the thinly sliced altoran at a temperature of 70 to 80 ℃ for 70 to 90 minutes, (E) the hot air dried altoran Roasting at a temperature of 80 to 100 ° C. for 30 to 40 minutes, (F) pulverizing the roasted altoran and nurungji respectively with a grinder to powder to have a particle size of 20 to 50 μm, and (G) the altoran powder 40 to Mixing 60 to 40 parts by weight of nurungji powder to 60 parts by weight to prepare an altoran and nurungji powder mixture.

Altoran Nurungji Tea, Hot Air Drying, Freeze Drying, Enzyme Treatment

Description

Taro Scorched Rice Tea and Method for Preparing the Same}

The present invention relates to an altoran nurungji tea and a method for producing the same, and more particularly to an altoran nurungji tea and its manufacturing method characterized by having a sweet and delicious flavor without the distinctive alin taste.

As tea is a favorite beverage, the demand for tea has recently increased, and the development of coffee, cocoa, green tea, and black tea, which is a popular tea, is diversifying. Research on the use as a tea is also active for food. There is no limit to the foods that can be used as tea, but tea beverages with mainly good aroma, sweet or sweet flavor are advantageous to develop into popular food.

In addition, recently, as the interest in well-being increases in popularity, interest in tea that can supply not only flavor and flavor but also insufficient nutrients to the body and improve health is increasing. Vitamins and fiber are representative of nutrients that are lacking in modern people. Especially, fiber is widely used in food industry because it helps to prevent bowel movements by stimulating the intestines without being digested and absorbed in human intestines. .

Root vegetables contain a lot of fiber, especially altoran has a higher fiber content than other root vegetables. Altoran is an ancient crop belonging to the genus Araceae , with 100 genera worldwide and more than 1,500 varieties. Originated from tropical Asia, it is widely cultivated in tropical regions such as India, Southeast Asia, Africa, China, and the United States. Among them, cold-resistant varieties were transmitted through southern China, and in the south, they were transmitted to Papua New Guinea and Polynesia through the Philippines and Indonesia. In Korea, there is an ancient document of the period of the period, which contains the right to mean altoran, and appears to have come in before or during the Goryeo Dynasty.

Altoran as a food ingredient can be used for cooking together with puddings, breads or vegetables, and fermented altoran starch is used to make digestible thin and thick Polynesian poi. Altoran is well digested, it is known to be excellent in constipation treatment, adult disease prevention, dental treatment, beauty and the like.

The main ingredient of altoran is starch, which contains dextrin and sugar, which gives altoran its unique sweetness. Like other root vegetables, altoran has a low protein and fat content, but has a relatively high content of ash and fiber, and is an alkaline food because of its high content of alkaline inorganic elements. Altoran protein is composed of albumin and prolamin, the role of albumin as a water-soluble storage protein is important. In particular, the amino acid composition is similar to rice and contains various amino acids. The fat content of altoran was about 0.2%, and the fatty acid composition contained 2.5 times more unsaturated fatty acids than saturated fatty acids. The main fatty acids are linoleic acid (45%) and palmitic acid (23%).

The slimy component of altoran is galactan, a sugar that is poorly digestible. Sugar composition is sucrose, fructose, maltose, glucose, raffinose, of which the most sucrose is contained. Sugars, such as galactan in altoran, or viscous matter with which it is associated, are an important ingredient in flavoring altorans along with starch. However, it melts in the broth during cooking and causes bubbles to boil over, which also hinders conduction of heat and penetration of seasonings. Therefore, when boiled with about 1% of salt, this viscous substance solidifies to some extent and the precipitated broth is clear and less viscous.

Altoran's shell contains a lot of calcium hydroxide, which makes it harder to touch it while touching it. The shell is then thickened and boiled in salt water or pre-soaked in rice water. This can be called a problem.

Since altoran has a distinctive arine taste, it has a fatal problem when it is used as it is. The arine flavor of altoran is caused by homogenisic acid, which is known to be boiled in salt water to eliminate the arine taste, but it is very cumbersome, and the process is complicated, making it difficult to use altoran as a wide range of food additives. It is becoming. In addition, even if the method of poaching in salt water, there is a problem that it is difficult to reliably eliminate the alin taste of altoran, and is not suitable for use as a raw material of tea.

Studies in the field of cooking and processing of altoran have shown that adding a small amount of altoran to the bread making results in excellent swelling properties during baking (Crabtree and Baldry; 1982). Research on characteristics (Kim, Eun-Kyung et al., 1995), research on development of peeled root vegetables for export and remote transportation by immersion storage method and distribution technology of canned chestnut (Korea Food Research Institute; 2005), but various and practical commercialization methods of altoran There is still insufficient research.

Republic of Korea Patent No. 854273 discloses a method for producing clean rice containing ingredients of altoran, characterized in that the ingredient of altoran is coated on the surface of the rice or impregnated into the oil (inside). However, the patent describes only a method for preparing rice containing an altoran component by spraying an altoran solution on rice, but there is a problem in that it cannot be used for tea by removing the arine flavor peculiar to altoran.

In addition, Republic of Korea Patent Registration No. 872617 altoran powder and wormwood powder is a composition containing a mixture of 8: 2 to 4: 6 (w / w), and provides a food that exhibits a high blood pressure improving effect. However, while the patent describes the effect of improving the blood pressure when the food containing the composition containing a mixture of altoran powder and wormwood powder in a predetermined ratio, it describes that it can be used as an additive in the production of various foods, There is still a fatal problem for consumers to use as a raw material for tea without improving the flavor.

Therefore, the present inventors remove the arine flavor of altoran, have a sweet and delicious flavor, can be produced as a tea to suit the taste of the consumer, is effective in removing postpartum hemostasis and hemostasis, can be easily used as instant food without pretreatment of altoran To develop altoran nurungji tea and its manufacturing method.

It is an object of the present invention to provide an altoran nurungji tea and a method for producing the same, from which the arine flavor of altoran is removed.

Another object of the present invention is to provide an altoran nurungji tea and a manufacturing method thereof having a sweet and delicious flavor.

Still another object of the present invention is to provide an altoran nurungji tea and a method for manufacturing the same, which can be produced as a tea to suit the taste of the consumer.

Still another object of the present invention is to provide altoran nurungji tea and a method for preparing the same which are effective in postpartum hemostasis removal and hemostasis.

Still another object of the present invention is to provide an altoran nurungji tea and a preparation method thereof that can be conveniently used as an instant food without the pretreatment process of altoran.

The above and other objects of the present invention can be achieved by the present invention described below.

The present invention relates to altoran nurungji tea and a method for producing the same, altoran nurungji tea produced by the method according to the invention is characterized in that it does not have an alin taste peculiar to altoran, and has a sweet and delicious flavor.

More specifically, the manufacturing method of altoran nurungji tea by hot air drying method according to the present invention (A) washing the altoran after heating for 4 to 5 minutes in 100 ° C brine, (B) the shell of the heat treated altoran To remove the step, (C) the thin shell to remove the altoran 2 ~ 5mm thick, (D) hot air dried for 70 to 90 minutes at a temperature of 70 to 80 ℃ (E) roasting the hot air-dried altoran at a temperature of 80 to 100 ° C. for 30 to 40 minutes, and (F) pulverizing the roasted altoran and nurungji with a grinder, respectively, to powder to have a particle diameter of 20 to 50 μm. Step and (G) by mixing 55 to 45 parts by weight of the Nuryongji powder to 45 to 55 parts by weight of the altoran powder to prepare an altoran and Nurungji powder mixture.

1 is a flowchart illustrating a method of manufacturing altoran nurungji tea by the hot air drying method according to the present invention. The specific manufacturing process thereof is as follows.

(1) drying altoran

After washing the altoran with water and boiling water heated for 4 to 5 minutes in boiling salt water of 100 ℃ and remove the altoran shell. The concentration of the brine is not particularly limited, but it is preferable to use a mixed brine solution in which 3 wt% of salt is added to 97 wt% of water. The reason why the hot water is heated and the shell of the altoran is removed is to weaken the distinctive taste of altoran by removing calcium hydroxide and homogenic acid. Thereafter, the peeled altoran is thinly sliced to a thickness of 2 to 5 mm, and the thinly sliced altoran is hot air dried at a temperature of 70 to 80 ° C. for 60 to 100 minutes, preferably 70 to 90 minutes. If the thickness of the altoran is out of the above range, or if the conditions of hot air drying are out of the above conditions, it is not possible to obtain a dry altoran having a desired flavor.

(2) Powdering Altoran and Nurungji

Hot air-dried altoran is roasted for 30 to 40 minutes at a temperature of 80 to 100 ℃. Due to the process of roasting the altoran under the above conditions, it is possible to completely remove the arine flavor of the altoran. If the above condition is exceeded, the arin taste may not be completely removed or may be carbonized. After the process of roasting altoran roasted altoran and prepared Nurungji are ground by a grinder to powder to have a particle size of 20 to 50㎛. The reason for powdering to have a particle size of 20 to 50㎛ is because it has an excellent effect on the bearing capacity and flavor of the tea bag to the powder when it is soaked in water or filled with tea bag.

(3) Preparation of Altoran and Nurungji Powder Mixtures

40 to 60 parts by weight of the prepared altoran powder is mixed with 60 to 40 parts by weight of nurungji powder. When the mixing condition is out of the altoran-specific taste is weakened, or the delicious taste of nurungji is not properly felt, it is preferable to mix the altoran powder and nurungji powder under the above conditions in order to improve the flavor of the tea.

In addition, the manufacturing method of altoran nurungji tea by the lyophilization method according to the present invention (A) washing the altoran after heating for 4 to 5 minutes in 100 ° C brine, (B) removing the shell of the heat treated altoran (C) enzymatically treating the peeled altoran, (D) freezing the enzymatically treated altoran at a temperature of -40 ° C. and lyophilizing in vacuo, (E) the lyophilized altoran And pulverizing nurungji with a grinder having a particle diameter of 20 to 50 μm, respectively, and (F) mixing 40 to 60 parts by weight of nuraluji powder with 60 to 40 parts by weight of altoran powder to prepare altoran and nurungji powder mixture. Characterized in that it comprises a step.

2 is a flowchart illustrating a method for preparing altoran nurungji tea by the freeze-drying method according to the present invention. The specific manufacturing process thereof is as follows.

(1) drying altoran

After washing the altoran with water and boiling water heated for 4 to 5 minutes in boiling salt water of 100 ℃ and remove the altoran shell. The concentration of the brine is not particularly limited, but it is preferable to use a mixed brine solution in which 3 wt% of salt is added to 97 wt% of water. Thereafter, the peeled altoran is enzymatically treated, and the enzyme-treated altoran is frozen at -40 ° C and then lyophilized in vacuo. The enzyme may be an enzyme capable of saccharifying the starch of altoran, and at least one selected from the group consisting of α-amylase, β-glucanase and cellulase is preferably used. The reason for the enzymatic treatment and freeze-drying of the removed altoran is to prevent the destruction of the enzyme to enhance the flavor and sweetness of the altoran intact and to remove the unique arine flavor.

(2) Powdering Altoran and Nurungji

The lyophilized altoran and the prepared nurungji were ground in a grinder, respectively, and powdered to have a particle size of 20 to 50 µm.

(3) Preparation of Altoran and Nurungji Powder Mixtures

It is prepared in the same manner as the production method of altoran nurungji tea by hot air drying method.

The method for preparing altoran nurungji tea by hot air drying and freeze drying according to the present invention may further include filling the tea bag with the altoran and nurungji powder mixture. When an altoran and nurungji powder mixture is filled into a tea bag, it can be prepared as an instant tea food.

The present invention removes the arine flavor of taro, has a sweet and delicious flavor, can be manufactured as a tea to suit the taste of the consumer, is effective in removing postpartum hemostasis and hemostasis, can be easily used as instant food without the pretreatment process of taro , Promotes the production of melatonin to sleep well, and has the effect of providing a taro Nurungji tea and a method for producing the same that is effective in depression.

The invention will be explained in more detail through the following examples. These examples are presented by way of example only, so that the present invention may be more understood, these examples should not limit the scope of the invention.

Preparation of sample

(1) altoran

Altoran, which was grown and produced in Gwangju, Gyeonggi-do, was purchased and used.

(2) Nurungji

Nurungji was prepared from rice sold in Gwangju, Gyeonggi-do.

Example  One, Comparative example  1 to 6 (preparation of altoran and nurungji powder mixture using hot air drying method)

Example  One

400g of dried fresh altoran commercially purchased was washed with water, heated in boiling salted water at 100 ° C. for 5 minutes, and then the altoran shell was removed. Thereafter, the peeled altoran was thinly sliced to a thickness of 4 mm, and the thinly sliced altoran was hot-air dried at a temperature of 70 ° C. for 80 minutes. The hot air dried altoran was roasted at a temperature of 90 ° C. for 40 minutes, and then roasted altoran and prepared nurungji were ground with a grinder. The average particle diameter of the ground roasted altoran was about 40 μm, and the average particle diameter of the ground nurungji was about 37 μm. Next, 200 g of nurungji was mixed with the prepared 200 g altoran powder in a mixer.

Comparative example  One

The same procedure as in Example 1 was performed except that the peeled altoran was thinly sliced to a thickness of 1 mm.

Comparative example  2

The same procedure as in Example 1 was performed except that the peeled altoran was thinly sliced to a thickness of 6 mm.

Comparative example  3

Exfoliated altoran was carried out in the same manner as in Example 1 except that the hot air dried at a temperature of 60 ℃ for 80 minutes.

Comparative example  4

The peeled altoran was carried out in the same manner as in Example 1 except that the hot air was dried at a temperature of 90 ° C. for 80 minutes.

Comparative example  5

60 g of the prepared altoran powder was carried out in the same manner as in Example 1, except that 140 g of nurungji was mixed with a mixer.

Comparative example  6

The same procedure as in Example 1 was carried out except that 60 g of Nurungji was mixed with a mixer in 140 g of the altoran powder.

The sensory test performed on the altoran nurungji tea by the hot air drying method prepared in Example 1 and Comparative Examples 1 to 6 was carried out. The sensory test was made by a panel of 20 students (10 males and 10 females) from Ansan Institute of Technology using a 5-point grading method.

division color incense flavor Comprehensive likelihood Example 1 3.8 4.4 4.3 4.3 Comparative Example 1 3.5 2.3 2.6 2.5 Comparative Example 2 3.9 3.7 1.8 2.2 Comparative Example 3 3.9 3.5 2.1 2.4 Comparative Example 4 2.8 2.8 2.2 2.4 Comparative Example 5 3.8 2.4 2.8 2.6 Comparative Example 6 3.9 2.0 1.9 2.5

Example  2 to 4, Comparative example  7 to 12 (preparation of altoran and nurungji powder mixture using freeze drying method)

Example  2

After washing commercially available 400 g of fresh altoran with water and boiling water for 5 minutes in boiling salt water at 100 ℃ and removed the altoran shell. Thereafter, the peeled altoran was treated with α-amylase and then frozen at a temperature of −40 ° C., and then lyophilized in a vacuum. The lyophilized altoran was roasted at a temperature of 90 ° C. for 40 minutes, and then roasted altoran and prepared nurungji were ground with a grinder. The average particle diameter of the crushed roasted altoran was about 42 μm, and the average particle size of the crushed nurungji was about 45 μm. Next, 200 g of nurungji was mixed with the prepared 200 g altoran powder in a mixer.

Example  3

The same procedure was followed as in Example 2 except that the peeled altoran was treated with β-glucanase.

Example  4

The same procedure was followed as in Example 2, except that the shell removed altoran was treated with cellulase.

Comparative example  7

The same procedure as in Example 2 was performed except that the altoran from which the shell was removed was not enzymatically treated.

Comparative example  8

The same procedure as in Example 2 was carried out except that 140 g of nurungji was mixed with a mixer to 60 g of the prepared altoran powder.

Comparative example  9

The same procedure as in Example 2 was carried out except that 60 g of Nurungji was mixed with a mixer to 140 g of the prepared altoran powder.

The sensory test performed on the altoran nurungji tea by the lyophilization method prepared in Examples 2 to 4 and Comparative Examples 7 to 9 was performed. The sensory test was made by a panel of 20 students (10 males and 10 females) from Ansan Institute of Technology using a 5-point grading method.

division color incense flavor Comprehensive likelihood Example 2 3.6 4.2 4.1 4.0 Example 3 3.6 4.1 4.1 3.9 Example 4 3.5 4.3 4.3 4.1 Comparative Example 7 3.6 4.0 1.4 2.5 Comparative Example 8 3.4 2.7 2.8 2.9 Comparative Example 9 3.5 3.8 2.0 2.7

The altoran nurungji tea by the hot air drying method according to the present invention was evaluated to be excellent in color, aroma, taste, and overall acceptability when manufactured according to the preferred conditions of the present invention. However, when the thickness of altoran, the temperature of hot air drying, and the mixing of altoran powder and nurungji powder were different from the preferred conditions according to the present invention, the color was not significantly different, but the evaluation was not excellent in the aroma, taste and general preference. received.

In addition, the altoran nurungji tea by the lyophilization method according to the present invention is almost similar to the color, flavor, taste and overall preference by the enzyme treatment of amylase, glucanase and cellulase when prepared by the preferred conditions of the present invention I was evaluated. However, it was evaluated that the taste was very poor when the enzyme was not treated, and that the aroma, taste, and overall preference were not excellent when the combination of the altoran powder and the nurungji powder differed from the preferred conditions according to the present invention.

1 is a flowchart illustrating a method of manufacturing altoran nurungji tea by the hot air drying method according to the present invention.

Figure 2 is a flow chart illustrating a method of manufacturing altoran nurungji tea by the freeze drying method according to the present invention.

Claims (6)

(A) washing the altoran and then heating for 4 to 5 minutes in 100 ° C brine; (B) removing the shell of the heat treated altoran; (C) thinly thinning the altoran from which the shell is removed to a thickness of 2 to 5 mm; (D) hot air drying the sliced altoran at a temperature of 70 to 80 ℃ for 70 to 90 minutes; (E) roasting the hot air dried altoran at a temperature of 80 to 100 ° C. for 30 to 40 minutes; (F) pulverizing the roasted altoran and nurungji each with a grinder to have a particle size of 20 to 50㎛; And (G) a method for producing altoran nurungji tea, comprising the step of mixing the altoran powder 60 to 40 parts by weight of the altoran powder 60 to 40 parts by weight of the altoran powder and a mixture of nuronji. (A) washing the altoran and then heating for 4 to 5 minutes in 100 ° C brine; (B) removing the shell of the heat treated altoran; (C) enzymatically treating the shell removed altoran; (D) freeze-drying in vacuo after freezing the enzyme-treated altoran at a temperature of -40 ℃; (E) pulverizing the freeze-dried altoran and nurungji each with a grinder to have a particle size of 20 to 50㎛; And (F) a method for producing altoran nurungji tea, comprising the step of mixing 60 to 40 parts by weight of nurorji powder to 40 to 60 parts by weight of the altoran powder to prepare a mixture of altoran and nurungji powder. The method of claim 2, wherein the enzyme of step (C) is an amylase, glucanase or cellulase. The method of claim 1 or 2, wherein the manufacturing method further comprises the step of filling the altoran and Nurungji powder mixture in a tea bag. Altoran nurungji tea, characterized in that produced by the method of claim 1 or 2. Altoran nurungji tea, characterized in that produced by the method of claim 4.

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