KR101240528B1

KR101240528B1 - Tea comprising sprouts and the method of preparing it

Info

Publication number: KR101240528B1
Application number: KR20100064015A
Authority: KR
Inventors: 이순숙
Original assignee: 이순숙
Priority date: 2010-07-02
Filing date: 2010-07-02
Publication date: 2013-03-11
Also published as: KR20120003253A

Abstract

The present invention relates to a sprout vegetable tea with a sprout vegetable as a main material and a manufacturing method thereof. In the present invention, the sprout vegetable is made with tea so that the taste of the sprout does not lose its bioactive components, and the remaining spicy and unique flavor of the sprout vegetable is added by adding a small amount of tea, and the taste and aroma are good. Teas are served as main ingredients. According to the present invention has the effect of making it easy to eat while keeping the sprout vegetable difficult to store by making a sprout vegetable for a long time, the tea with the sprout vegetable of the present invention can easily use the sprout vegetable anytime, anywhere It can be used in new ways.

Description

Tea comprising sprouts and the method of preparing the same

The present invention relates to a new processing method of sprout vegetables, and more particularly to a tea and a manufacturing method using sprout vegetables.

Germination of plants is the most important period in the growth process of plants, and various physiological activities occur. During this time, seeds are essential amino acids, vitamins A and B (B1, B2, B6, etc.) as their constituents are changed to essential components of the plant. , C, minerals, etc. are known to increase. In this period, the secretion of the plant hormones gibberellin, cytokinin, and auxin are also promoted. Therefore, sprout vegetables (sprouts) are known to be rich in enzymes, vitamins, and other biologically active substances that are effective in the body and effective in the body.

As the usefulness of sprout vegetable is known, its use has been increasing recently, and research on this has been actively conducted. The most common use form is yet to eat fresh vegetables without processing the sprout vegetables, there is a limit to expand the consumer base with limited recipes and difficult to distribute and store because the freshness is easily reduced. Recently, processed foods using sprout vegetables, such as drinks, are also being introduced. Due to concerns about loss of bioactive substances contained in sprout vegetables, the processing method is relatively limited, and various products have not been developed yet.

An object of this invention is to provide the sprout vegetable tea which has a sprout vegetable as a main material. In particular, in the present invention, the sprout vegetable is made with tea so as to have a delicious taste without losing the bioactive components of the sprout vegetable, and the taste and fragrance of the sprouted vegetables that are still unique and spicy and savory are removed by adding a small amount of tea. It aims to provide tea with vegetables as the main ingredient.

Other objects and advantages of the present invention will be described below and will be better understood by practice of the present invention.

In the present invention,

Sprout vegetables are dried in the far infrared at 60 ~ 80 ℃ for 10 ~ 25 minutes to reduce the moisture content of sprout vegetables by 10 ~ 30% by weight, and then stir-fried for 5 ~ 15 minutes on low heat and cooled again on low heat 5 ~ 15 90-97 wt% of sprout vegetable tea obtained through the second roasting process for a minute,

Laurel tea; jasmine tea; Lavender tea; Rosemary tea; Rose tea; Plum blossom tea; And tea with a sprout vegetable containing 3 to 10% by weight of one or more kinds of tea selected from the group consisting of chrysanthemum flower tea is provided.

In the present invention,

(a) reducing the moisture content of sprout vegetables by 10-30 wt% by drying the sprout vegetables at 60-80 ° C. for 10-25 minutes;

(b) cooling and then cooling the sprout vegetables with reduced moisture content in a low heat for 5-15 minutes;

(c) the second roasting step after the first roasting step vegetables for 5-15 minutes at low heat again;

(d) laurel tea; jasmine tea; Lavender tea; Rosemary tea; Rose tea; Plum blossom tea; And 3 to 10% by weight of at least one tea plant selected from the group consisting of chrysanthemum flower tea and 90 to 97% by weight of sprout vegetable tea obtained through the second roasting step. Provided is a method for preparing.

The present invention has the effect of making it easy to eat while keeping the sprout vegetables difficult to store by making sprout vegetables for a long time. The present invention is a three-step heat treatment to minimize the loss of physiologically active ingredients of sprout vegetables in the process of making tea, and still by adding a small amount of tea to remove the remaining spicy and unique taste of sprout vegetables, taste and Provides new fragrant new healthy tea Tea based on the sprout vegetable of the present invention can be utilized in a new way that anyone can easily use the sprout vegetable anytime, anywhere.

Hereinafter, a preferred embodiment of the tea and the manufacturing method of the tea as a main material of the sprout vegetable of the present invention. The technical configuration described below is only one preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, and therefore, various equivalents and modifications may be substituted for them at the time of the present application. Should be understood.

Sprouts are sprouts that germinate seeds of vegetables or grains, and sprouts of vegetables, grains, and herbs used for edible or medicinal purposes can be used. In the present invention, "vegetables" is meant to include all vegetables, grains, herbal medicines used for edible or medicinal, unless specifically limited. As sprout vegetables, Preferably it is buckwheat; wheat; barley; Safflower; sunflower; Perilla; Black sesame seeds; burdock; Right dew; Plantain; Bellflower; Deodeok; Ginseng; hemp; Baek Sewao; Dripping water; broccoli; turnip; Lead free; Yeolmu; cabbage; cabbage; Alfalfa; Vitamin bonds; Bok Kyung Chae; Red beet; mustard; chives; maybe; Freezing; pea; Rapeseed; clover; Safflower; corn; Soft core; Allies; Exhaustion; fennel; Peony; Astragalus etc. may be used alone or in combination of two or more. In the present invention, more preferably, sprout vegetables, buckwheat; barley; sunflower; Perilla; Black sesame seeds; Plantain; Bellflower; Deodeok; Ginseng; hemp; chives; The jichi etc. may be used alone or in combination of two or more thereof. Sprout vegetables can be obtained by germinating seeds, such as vegetables or grains, in a conventional manner. For example, the seeds are soaked in water and then put into a conventional sprout growing container, and grown for 2 to 5 days to obtain germinated sprout vegetables.

Sprout vegetables are slightly dried with far-infrared rays to reduce moisture content by 10-30% by weight, then roasted for 5-15 minutes under low heat and then cooled twice to make sprout vegetable tea. In order to minimize the loss of nutrients and bioactive substances inherent in sprout vegetables, and to maintain their inherent flavor, the process of drying or roasting is processed in a short time. Tea form using only sprout vegetable obtained through such a process is called "sprout vegetable tea" in the present invention. Sprout vegetable tea of the present invention is missing the aryn taste peculiar to the sprout vegetable, and tastes delicious, the unique flavor and aroma of the vegetable is felt. However, in this state, it is difficult to satisfy the taste as tea because of the spicy and vivid taste and smell peculiar to vegetables. In the present invention, this problem is solved by mixing a small amount of wagons.

As a tea, a laurel flower tea; jasmine tea; Lavender tea; Rosemary tea; Rose tea; Plum blossom tea; Chrysanthemum flower tea is used either alone or in combination of two or more thereof. Wha tea has a strong aroma, so it can eliminate the spicy and vivid aroma and taste of sprout vegetable tea, and goes well with sprout vegetable tea to give a good taste and aroma. More preferably, the tea is a laurel flower tea; jasmine tea; Rose tea; And plum flower tea may be used. Wagons can use existing wagons on the market as they are.

When the sprout vegetable tea and the said tea obtained by the present invention are mixed at 90 to 97% by weight and 3 to 10% by weight, respectively, the sprout vegetable tea of the present invention is used as a main material. When the tea is used more than 10% by weight, the taste of the tea is strong, so it is difficult to feel the taste and aroma of the sprout vegetable tea unique to the present invention, and when it is used less than 3% by weight, the spicy and fishy taste and aroma The boy's preference will drop. Moreover, depending on preference, you may mix green tea further by 1 to 10 weight% of the total tea weight. Popularly blending green tea is a more common and familiar flavor and aroma. It is also possible to mix other herbal teas instead of green tea, or jujube or ginger depending on your preference.

Tea containing the sprout vegetable of the present invention may be drunk in hot water in a similar manner to green tea. Preferably drink in 80-90 degreeC water for 30 second-1 minute. It can also be made in the form of a tea bag like green tea, and can be used as a matcha by powdering tea. Moreover, it is also possible to use the extract which made the tea which contains the sprout vegetable of this invention as a main ingredient in a drink form. In the case of the beverage form, it is preferable to use three or more kinds of sprout vegetables.

Hereinafter, a method for producing tea mainly containing sprout vegetables will be described according to a preferred embodiment.

Drying step of sprout vegetable

Sprout vegetables are dried in far infrared at 60 ~ 80 ℃ for 10 ~ 25 minutes to reduce moisture content of sprout vegetables by 10 ~ 30% by weight. At this time, if the temperature is higher or the drying time is longer, the loss of nutrients and bioactive components of sprout vegetables may increase. In addition, when the temperature is lower than this, the drying time is long, and the spicy and vivid taste unique to sprout vegetables is left, which is not preferable. Preferably it is dried for as short time as possible to remove only 10-30% by weight of the total moisture, more preferably only 20% by weight of the total moisture. After drying in the far infrared to reduce the water content, the next step of the roasting process is carried out, it is preferable to prevent the loss of the active ingredient to continue to be exposed to heat by performing the roasting process after cooling.

Step of roasting dried sprout vegetables

Sprout vegetables with reduced moisture content by drying as described above is first roasted for 5-15 minutes on low heat, preferably 10 minutes. At this time, preferably roasted using a cast iron pot. After the first roasted, cool down and fry it in the same condition in the second. The reason for the cooling time is to minimize the loss of the active ingredient by preventing sprout vegetables from being exposed to heat in the same manner as described above. After two times of roasting process, a delicious taste is produced, and when the corresponding vegetables, that is, sprout vegetables, are used as a sprout vegetable, it becomes a sprout vegetable tea with the unique taste and aroma and the delicious taste of the duck. However, in the sprout vegetable tea state, it is difficult to satisfy the general taste of tea as it has the spicy and vivid taste and fragrance peculiar to the sprout vegetable.

Mixing step of wagons

As described above, as illustrated above, laurel flower tea; jasmine tea; Lavender tea; Rosemary tea; Rose tea; Plum blossom tea; Chrysanthemum flower tea and the like can be used. 90 to 97% by weight of the sprout vegetable tea of the present invention obtained by the above method and 3 to 10% by weight of tea are mixed with the sprout vegetable of the present invention as a main material. In addition, the method may further include mixing the green tea in 1 to 10% by weight of the total tea weight according to the preference. In addition, it is also possible to mix other herbal teas instead of green tea to produce a variety of tea preferences, jujube or ginger may be mixed.

[ Example ]

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, these examples are only for illustrating the present invention in more detail, the scope of the present invention is not limited by these examples.

Example One

Production of tea mainly from sprout vegetables

(1) Far-infrared drying was carried out at about 70 ° C. for 20 minutes to reduce the moisture content of sprout vegetables (Deodeok) by 20% by weight.

(2) After cooling the dried sprout vegetables of (1) and put in a cast iron pot and roasted for 10 minutes in a low heat, then cooled, and then roasted for 10 minutes in a low fire again to obtain a sprout vegetable tea.

(3) 95% by weight of the sprout vegetable tea obtained in (2) and 5% by weight of laurel flower tea were mixed to make a tea mainly comprising the sprout vegetable of the present invention.

Example 2

Production of tea mainly from sprout vegetables

Tea was made in the same manner as in Example 1 except for using the leek instead of deodeok as a sprout vegetable, and using jasmine tea instead of laurel blossom tea as a tea.

Example 3

Production of tea mainly from sprout vegetables

The same method as Example 1 was conducted except that buckwheat was used instead of deodeok as a sprout vegetable and rose tea was used instead of jasmine tea as a tea.

Example 4

Production of tea mainly from sprout vegetables

Tea made from the sprout vegetable of the present invention as the main material, except that buckwheat and plantain is used as a sprout vegetable 1: 1 and plum flower tea is used instead of rose tea as a tea. Made.

Example 5

Production of tea mainly from sprout vegetables

Green tea mixed sprout vegetable tea was made by adding 5 weight of leaf green tea to 95 weight% of tea containing the sprout vegetable obtained in Example 1.

Example 6

Preference Rating

Sprout vegetable tea (Comparative Example 1), commercial leaf green tea (Comparative Example 2), and laurel flower tea (Comparative Example 3) obtained from Example 1 using the sprout vegetables of the present invention obtained in Examples 1 to 5 as main ingredients Evaluation). The evaluation was performed by sensory evaluation, and the evaluation items were unpleasant taste, unpleasant smell, texture, savory taste, overall flavor, and overall taste, and were evaluated twice. The sensory test was carried out by a panel of 10 people, and a five-step evaluation was performed with Comparative Example 2 as three points. The score was the average of two evaluation scores of 10 panelists (5 points: good, ~ 3 points: normal, ~ 1 points: bad). The spicy taste and vivid smell are the evaluations of the unique taste and smell of sprout vegetables. Five points are 'not at all', and one point is 'a lot'. The results are shown in Table 1 below. The tea with the sprout vegetable of the present invention as a main ingredient in the overall taste and aroma was found to have excellent palatability without a large difference compared to green tea, which has a high preference. This shows that even though some of the relatively spicy taste and fishy smell remain, the overall flavor may have a general preference similar to that of green tea.

Tea with sprout vegetables provided by the present invention as a healthy tea can be easily enjoyed by anyone, young and old, and can be utilized as a new storage method and use method of sprout vegetables. In addition, it is possible to make a variety of teas with a variety of unique flavors and flavors by mixing the tea with the main vegetable of the present invention with existing teas, such as green tea, herbal tea, tea extract can also be used as a beverage form.

Claims

Sprout vegetables are dried in the far infrared at 60 ~ 80 ℃ for 10 ~ 25 minutes to reduce the moisture content of sprout vegetables by 10 ~ 30% by weight, and then stir-fried for 5 ~ 15 minutes on low heat and cooled again on low heat 5 ~ 15 90-97 wt% of sprout vegetable tea obtained through the second roasting process for a minute,
Laurel tea; jasmine tea; Lavender tea; Rosemary tea; Rose tea; Plum blossom tea; And tea with a bud vegetable containing 3 to 10% by weight of one or more kinds of tea selected from the group consisting of chrysanthemum flower tea.

The method of claim 1, wherein the sprout vegetable is buckwheat; wheat; barley; Safflower; sunflower; Perilla; Black sesame seeds; burdock; Right dew; Plantain; Bellflower; Deodeok; Ginseng; hemp; Baek Sewao; Dripping water; broccoli; turnip; Lead free; Yeolmu; cabbage; cabbage; Alfalfa; Vitamin bonds; Bok Kyung Chae; Red beet; mustard; chives; maybe; Freezing; pea; Rapeseed; clover; Safflower; corn; Soft core; Allies; Exhaustion; fennel; Peony; And tea with sprout vegetables, characterized in that at least one member selected from the group consisting of astragalus.

According to claim 1, wherein the tea is a laurel flower tea; jasmine tea; Rose tea; And tea with sprout vegetables, characterized in that at least one selected from the group consisting of plum blossom tea.

The tea as a main ingredient of sprout vegetable according to claim 1, further comprising green tea in 1 to 10% by weight of the total tea weight.

The tea according to claim 1, wherein the sprout vegetable is made from sprout vegetable mixed with at least three species.

The method according to any one of claims 1 to 5, wherein the sprout vegetable is buckwheat; barley; sunflower; Perilla; Black sesame seeds; Plantain; Bellflower; Deodeok; Ginseng; hemp; chives; And tea with sprout vegetables, characterized in that at least one selected from the group consisting of boredom.

(a) reducing the moisture content of sprout vegetables by 10-30 wt% by drying the sprout vegetables at 60-80 ° C. for 10-25 minutes;
(b) cooling and then cooling the sprout vegetables with reduced moisture content in a low heat for 5-15 minutes;
(c) the second step of roasting the sprout vegetables after the first step to cool again in low heat for 5 to 15 minutes;
(d) laurel tea; jasmine tea; Lavender tea; Rosemary tea; Rose tea; Plum blossom tea; And mixing 3-10 wt% of at least one tea plant selected from the group consisting of chrysanthemum flower tea, and 90-97 wt% of sprout vegetable tea obtained through the second roasting step.
Tea production method using a sprout vegetable containing a main ingredient.

8. The method of claim 7, wherein the sprout vegetable is buckwheat; wheat; barley; Safflower; sunflower; Perilla; Black sesame seeds; burdock; Right dew; Plantain; Bellflower; Deodeok; Ginseng; hemp; Baek Sewao; Dripping water; broccoli; turnip; Lead free; Yeolmu; cabbage; cabbage; Alfalfa; Vitamin bonds; Bok Kyung Chae; Red beet; mustard; chives; maybe; Freezing; pea; Rapeseed; clover; Safflower; corn; Soft core; Allies; Exhaustion; fennel; Peony; And a sprout vegetable, characterized in that at least one member selected from the group consisting of yellow tea.

8. The method of claim 7, further comprising the step of mixing the green tea with 1-10% by weight of the total tea weight after mixing the sprout vegetable tea and tea.