KR101321828B1 - Manufacturing Method of Salicomia Herbacea Tea And Salicomia Herbacea Tea Manufactured By That Method - Google Patents

Abstract

The present invention relates to a method for producing a seaweed tea and to produce a seaweed tea produced by the natural drying for 3 to 5 days and then separating the seaweed seeds, washing the seaweed seeds with water of 5 to 40 ℃, washed seaweed seeds By drying in a hot air of 80 to 120 ℃ and roasting the dried seaweed seeds by direct fire of 80 to 130 ℃, by using only the seaweed seed without using other ingredients to produce a salty tea having a salty taste and a savory flavor can do.

Description

Manufacturing method of hamchocha and the hamchocha produced by the same {Manufacturing Method of Salicomia Herbacea Tea And Salicomia Herbacea Tea Manufactured By That Method}

The present invention relates to a method for producing a hamcho tea having a salty and savory flavor using only seaweed seeds without using other subsidiary materials, and a hamcho tea produced thereby.

In general, the seaweed is called 'Tung-Tung-Madi' and it is a kind of grass that grows in the vicinity of the coast, tidal flats, and salt farms where the sea waters of island regions such as the West Coast, South Coast, Baeknyeong Island, Jeju Island, and Ulleungdo Island of Korea reach. It belongs to the family of the genus Zhenopodiaceae, the scientific name is Salicomia herbacea.

The Chinese agricultural textbook, Xinonggang, is called Hamcho or Xincho because the taste of seaweed is very salty, and its height is 10 ~ 40cm, its stem has many nodes, and 2 ~ 3 branches. Faced apart, fleshy and hypertrophy, as well as dark green.

In addition, the plant blooms as if it appears green at the end of the branch from June to August, and the fruit grows flat and black in October, and the whole appearance turns reddish red in late August to mid-November. to be.

Hamcho contains various minerals such as calcium, magnesium, potassium, iron, phosphorus, and is used as a good medicine for adult diseases. Especially, it is excellent in removing stool and treating obesity.

In addition, the various ingredients contained in the seaweeds to improve blood circulation, clear blood and strengthen blood vessels, so that it can treat hypertension and hypotension at the same time, the effect is excellent in sinusitis, nephritis, arthritis and the like.

It is reported that the seaweed is active in the intestine and promotes gastrointestinal function, thereby treating constipation, stool, prolapse, and hemorrhoids, and is also effective in hypothyroidism and hyperthyroidism.

In addition, as it is necessary for the synthesis of sphingomyelin, a substance that forms the choline nerve cell membrane, Hamcho says the world's scholars call it “memory vitamin,” which is said to enhance the learners' ability to learn and have a significant sedative effect on Alzheimer's disease. .

In addition, as a result of the research on the components of the seaweed, it was confirmed that the immune enhancement function of the existing mushrooms such as Cordyceps sinensis. Dietary Fiber The glasswort contains more than 60% of dietary fiber, which slows the absorption of cholesterol and sugars, contributing to adult diseases.Intestinal salt is rapidly absorbed and excreted of unnecessary intestinal bacteria and carcinogens. It is reported to prevent it from going up.

As described above, although the seaweed contains very beneficial ingredients to the human body, the situation has not been popularized due to the problem of coarse taste such as salty, spicy, etc., which are inherent in the seaweed itself.

In particular, it is made of powder, pill, etc., and supplies a part for medicinal or edible food, but it is difficult to manufacture because of its inherent taste to make tea (茶) easily accessible than powder or pill. have.

In order to overcome this problem, Korean Patent Registration No. 1070821 discloses a method for preparing a seaweed tea that has undergone washing, thickening, ripening, heat treatment, and particle sorting by using the seaweed leaf. However, the seaweed tea has a salty taste that is less salty than medicinal or edible using edible green tea, and does not have a savory taste.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method of producing a hamcho tea having a salty taste and a savory flavor using only hamcho seeds without using other ingredients.

In addition, another object of the present invention to provide a seaweed tea prepared by the method for producing a tea plant.

In order to achieve the above object, the preparation method of the teawort tea of the present invention is to dry the seaweed for 3 to 5 days after separating the seaweed seed, washing the seaweed seed with water of 5 to 40 ℃, the washed seaweed seed Drying with hot air at 80 to 120 ° C. and roasting the dried persimmon seeds with a direct fire at 80 to 130 ° C.

The method further comprises the step of selecting the average particle diameter of 5 to 30 mesh from the roasted seaweed seed.

Hamcho seed dried in the drying step is a moisture content of 0.01 to 2% by weight.

In order to achieve the above another object, the teawort tea of the present invention is manufactured according to the method for producing the teawort tea content of 0.01 to 2%.

In addition, the tea contains a carbohydrate content of 70 to 80 g / 100 g, sodium content of 5 to 30 mg / 100 g.

The teawort tea of the present invention is salty and has a savory flavor, even though it is made of 100% of the herbaceous ingredients without the use of excipients such as other grains and dextrin sugars.

In addition, the hamcho tea of the present invention may contain a variety of ingredients that are beneficial to the human body to promote the public health by popularizing the seaweed seed mainly used only for medicinal use.

In addition, the hamchocha of the present invention can inform the tea culture of Korea by the income increase and export of cultivated farmers.

1 is a flow chart illustrating a method for manufacturing a seaweed tea according to an embodiment of the present invention.

The present invention relates to a method for producing a hamcho tea having a salty and savory flavor using only seaweed seeds without using other subsidiary materials, and a hamcho tea produced thereby.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

The seaweed tea of the present invention is to dry the seaweed for 3 to 5 days after separating the seaweed seed (S110), the step of washing the seaweed seed (S120), the step of drying the washed seaweed seed with hot air (S130) And it is prepared, including the step of roasting the dried hamcho seeds by direct fire (S140).

In addition, the seaweed tea of the present invention may further comprise the step (S150) of selecting the average particle diameter of 10 to 30 mesh in the roasted seaweed seed after step S140.

First, in step S110, after harvesting the seaweed, the seaweed seeds are naturally dried for 2 to 7 days and separated from the naturally dried seaweed.

It is difficult to harvest seaweed seeds because spores do not form in June-September when the grass grows, and the amount is insignificant even when harvested. Is preferred.

The seaweed seeds occupy less than about 5% by weight based on the total weight of the seaweed, and the remaining seaweed seeds and leaves of the large amount of the seaweed stem and leaves can be used by processing such as to produce a seaweed salt.

Next, in step S120 to remove the foreign matter such as mud flats, dust and the like by washing the seaweed seed separated in step S110 with 5 to 40 ℃, preferably 20 to 30 ℃ 1 to 2 times.

If the temperature of the water is less than 5 ℃ may cause a phenomenon that the salty taste of the seaweed is stronger, if the temperature exceeds 40 ℃, most of the components of the seaweed seeds are eluted, the taste of the tea tea is lost and the tea (茶) of Flavor can fall.

Next, in step S130 is dried for 1 to 5 hours, preferably 3 to 4 hours in a hot air of 80 to 120 ℃, preferably 90 to 110 ℃ the seaweed seed washed in step S120.

The moisture content of the dried seaweed seed is 0.01 to 2%, preferably 0.5 to 1.5%. If the moisture content of the seaweed seed is less than 0.01% may be carbonized during the roasting process, the quality and yield of tea may be degraded by the hamcho seeds are crushed, and if the moisture content is more than 2%, the roasting is carbide according to the longer time This occurs and the flavor of the tea can be dropped by the steam generated during the evaporation of moisture may not taste savory.

If the drying temperature is less than 80 ℃, the moisture content of the seaweed seed may exceed 2%, if the drying temperature is more than 120 ℃ moisture content of the seaweed seed is less than 0.01% and may be carbonized.

In addition, when the drying time is less than 1 hour, the moisture content of hamcho may exceed 2%, and when the drying time is more than 5 hours, the moisture content of hamcho may be less than 0.01%.

At this time, if the seaweed seeds are roasted by direct heating without drying step, water vapor is generated from the seaweed seeds which absorbed a large amount of water in the washing step, thereby degrading the quality of the tea and making the hamcho seeds together during the following roasting process. Since it cannot be roasted evenly throughout, the unique spicy, bitter, and greenish flavors of seaweed cannot be removed.

Next, in step S140, the hamcho seeds dried in step S130 are roasted by direct heating at 80 to 130 ° C., preferably at 90 to 110 ° C. for 1 to 50 minutes, preferably 10 to 20 minutes.

When the dried hamcho seeds are roasted by direct heating using a drum dryer, preferably a heated drum, the hamcho seeds introduced into a circular drum type roasting machine are continuously stirred by rotating, so that the quality of the roasted hamcho seeds is heat-transferred as a whole. great.

When roasting the seaweed seeds in the general cauldron, not the drum during the direct fire process, only a part of the seaweed seeds are heated by direct fire, and carbonization occurs, resulting in a strong bitter taste.

In the case of using a method such as hot air or natural drying other than the direct fire, the roasting phenomenon does not occur at all when the tea is tasted, resulting in less savory and salty taste, and furthermore, after the drying step (S130), the direct fire step is performed. If it is not, there is no savoryness and strong salty taste, and there is no process such as killing microorganisms, so hamcho tea is easily deteriorated and oxidized, so it can not be stored for a long time, which may affect food safety such as shelf life.

When the temperature of directing the seaweed seeds is less than 80 ℃, the seaweed seeds absorb moisture, the moisture content may exceed 2% and microorganisms may not be completely killed. If the temperature exceeds 130 ℃, the seaweed seeds are carbonized and Not available

In addition, when the fire time of the seaweed seed is less than 1 minute, the water content of the seaweed seed may not be maintained at 0.01 to 2%, and when the fire time is more than 50 minutes, carbonization may occur, the bitter taste may be strong, and the yield may be decreased. Can be.

Next, the step S150 selects the seaweed seed prepared in step S140 according to the average particle diameter. The average particle diameter of the seaweed seed used as tea is 5-30 mesh, Preferably it is 10-24 mesh.

When the average particle diameter of the seaweed seed is less than 5 mesh, the tea may taste bad when it is carved, and the consumer's preference may be lowered by the large solids. When the average particle diameter is more than 30 mesh, the seaweed seed outside the tea bag when manufactured for tea bag tea The powder may escape and reduce consumer preference.

The seaweed seeds selected according to the particle size may be packaged and shipped in a constant capacity.

Thus, the teawort tea produced using only the seaweed seed without addition of other subsidiary materials has a water content of 0.01 to 2% by weight, a carbohydrate content of 70 to 80 g / 100 g, and a sodium content of 5 to 30 mg / 100 g. to be.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example 1.

Around November, the seaweeds were harvested from the mud flats and naturally dried for 4 days, and the dried seaweeds were shaken to separate the seaweed seeds. The separated seaweed seeds were washed with water at 25 ° C. to remove foreign substances, and dried with hot air at 100 ° C. for 3 hours to obtain a water content of 1%. The dried hamcho seeds were put into a drum dryer and roasted by direct fire at 110 ° C. for 20 minutes, and then the hamcho seeds having an average particle diameter of 5 to 30 mesh were selected and prepared as a hamcho tea.

Example 2.

In the same manner as in Example 1, the water-washed seaweed seeds were dried with hot air at 80 ° C. for 4 hours to make the water content 1.8%, and then roasted the dried seaweed seeds in a drum for 5 minutes at 80 ° C. in a direct fire. It was prepared with a weed tea.

Comparative Example 1

The seaweed is harvested from the tidal flat in November, the stems and roots are separated, and the leaves are washed under high pressure and dried at 25 ° C. The dried leaves were thickened twice at 110 ° C. for 40 seconds and then dried by wind, first aged at 81 ° C. for 24 hours, and secondly at 24 ° C. for 24 hours. Aged leafwort leaves were heat-treated at 60 ° C. for 1 hour to obtain a moisture content of 6%, and then selected as leafwort tea by selecting a leafwort leaf having an average particle diameter of 0.9 to 5.1 cm.

Comparative Example 2

The same manner as in Example 1, but was prepared by using a hamcho containing a hamcho seed, stems and leaves did not separate the hamcho seed.

Comparative Example 3

In the same manner as in Example 1, but was prepared by the temperature of the water to wash the seaweed seed to 50 ℃.

Comparative Example 4

In the same manner as in Example 1, the water content of 4% by drying the washed seaweed seed washed with water with hot air for 30 minutes at 65 ℃ instead of drying the hamcho seeds washed with water for 3 hours at 100 ℃ It was prepared so that the teawort tea.

Comparative Example 5

To carry out in the same manner as in Example 1, to omit the step of drying the seaweed seed with hot air to prepare a seaweed tea.

Comparative Example 6

The same procedure as in Example 1, except that the process of roasting hamcho seeds by direct fire to prepare a hamcho tea.

Test Example 1

The moisture content, calorie content, carbohydrate, protein, fat and sodium content of the examples and the comparative examples were measured, which are shown in Table 1.

Moisture content was measured by the drying loss method, calorie value was measured using the Etwater coefficient, carbohydrates were numerically calculated using other nutrients, protein was semimicro Kjeldahl method, fat was ether extraction method, sodium was salinity Mohr method Measured by.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Water content (%) One 1.8 6 One One 4 6 6.5 Calories (Kcal) 335 334 316 275 333 334 330 332 carbohydrate
(g / 100 g) 84 82 39 62 68 70 80 76 protein
(g / 100 g) 0 0 7 5 0 0 0 0 Fat
(g / 100 g) 0 0 1.9 0.6 0 0 0 0 salt
(mg / 100g) 20 23 4010 5810 67 21 1089 1096

As shown in Table 1, the seaweed tea prepared according to Examples 1 and 2 of the present invention has a low moisture content, a high carbohydrate content, and a low sodium content, thus having no salty taste and a savory flavor.

On the other hand, Comparative Examples 1 to 6 it was confirmed that the carbohydrate content is low and the sodium content is high, in particular, Comparative Example 1 using the leaves of the seaweed, not the seaweed seeds and Preparation Example 2 using the seaweed itself is very sodium content It was confirmed to be high.

Test Example 2 Sensory Evaluation

After preparing 20 samples of the hamcho tea prepared in Examples and Comparative Examples was evaluated by a 9-point scale (the larger the degree is closer to 9), it is shown in Table 2.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Salty taste 2 3 7 8 4 3 4 4 A sweet taste 6 5 3 3 3 3 One One bitter 2 3 5 7 3 3 3 3 Exterior 8 8 7 2 6 6 7 6 Overall preference 8 7 2 3 5 4 4 4

As shown in Table 2, the hamcho tea prepared in Examples 1 and 2 of the present invention was found to have little salty and bitter taste and excellent in savory taste and overall preference.

On the other hand, Comparative Examples 1 to 6 were found to have a low savory taste and overall preference, and in particular, Comparative Example 1 using the seaweed leaf and Comparative Example 2 using the seaweed itself had a strong salty and bitter taste and almost no savory taste. .

Therefore, the teawort tea of the present invention prepared using only the seaweed seed without using other subsidiary materials has been found to have superior savoryness and no salty taste compared to the seaweed tea produced using the seaweed leaf and the seaweed itself.

Claims (6)

Separating the perilla seed after naturally drying the perilla for 2 to 7 days;
Washing the perilla seed with water at 5 to 40 ° C .;
Drying the washed seaweed seed with hot air at 80 to 120 ° C .; And
Roasting the hamcho seeds dried by the hot air by direct roasting at 80 to 130 ℃; method of producing a hamcho tea comprising a.
The method of claim 1, further comprising the step of selecting the average particle diameter of 5 to 30 mesh in the roasted seaweed seed.
The method of claim 1, wherein the dried seaweed seed dried in the hot air step is characterized in that the moisture content of 0.01 to 2% by weight.
A teawort tea, which is prepared according to the method for producing the teawort tea of any one of claims 1 to 3, wherein the water content is 0.01 to 2%.
The method of claim 4, wherein the teawort tea is characterized by having a carbohydrate content of 70 to 80 g / 100 g.
The method of claim 4, wherein the tea is a green tea, characterized in that the content of sodium 5 to 30 mg / 100 g.

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