KR101814882B1

KR101814882B1 - Mixed tea and a manufacturing method using the leaves of the blueberry stems and leaves, adlay and the leaves of amaranth

Info

Publication number: KR101814882B1
Application number: KR1020150169684A
Authority: KR
Inventors: 서성철
Original assignee: 서성철
Priority date: 2015-12-01
Filing date: 2015-12-01
Publication date: 2018-01-05
Also published as: KR20170064213A

Abstract

The present invention relates to a mixed tea and a method for preparing the same, and more particularly, to extract a beneficial ingredient from a stem, a leaf, a yamu and an amaranth leaf of a blueberry containing 10 times or more of a human benefit substance compared to a raw material, The present invention relates to a natural antioxidant which can be easily ingested and can be easily consumed. The present invention relates to a mixture of tea leaves, leaves and leaves of a blueberry which can increase the antioxidative activity of human body at the time of drinking, and a preparation method thereof.

Description

[0001] The present invention relates to a mixture of tea leaves, leaves and leaves of amaranth, and leaves of amaranth,

Generally, tea is a kind of beverage, which is made from leaves of tea tree as the main ingredient, and is processed by pouring hot water again.

A variety of tea types are sold on the market because tea has a lot of beneficial effects on the body, such as cleansing the mind and helping digestion. Various types of tea are disclosed from the powder tea to the improved tea bag form.

Among these various types of tea, the interest for health has been increased due to the recent wellness craze and the age of 100, and thus, the effect of blueberry has been highlighted.

Examples include blueberry tea, blueberry health drinks, blueberry jam, juice and wine, as well as a variety of products such as blueberry red pepper paste and miso.

However, they are mainly producing blueberry berries and various food or health supplements, and can not process them using blueberry stem.

This is because the blueberry stem contains a large amount of more useful components, but there is no technology to extract the beneficial components of the human body. Thus, the stem containing the oil component is discarded and the fruit ingredient containing relatively less useful ingredient The beneficial component is extracted or used as a car or a concern or powdered.

For example, according to the 2007 USDA (American Department of Agriculture) 2007 Report, there is an increase in the production of anthocyanidins, carotenoids, flavanol-proanthocyanidins, flavanol-camphorol, myristin, quercetin, hydroxycinnamic acid, , Shin-Nam-san, etc., are 20 to 30 times more abundant in stem or leaf (mainly stem) than fruit.

Therefore, it is expected that if the components contained in the blueberry stem can be easily and efficiently extracted and a mixed tea which can be mixed with other beneficial ingredients having a complementary relationship with them is developed, it can contribute to the promotion of the public health.

Korean Patent Laid-Open No. 10-2015-0101700 (2015.09.04.) 'Method for producing glutinous rice koji paste using blueberry' Korean Patent Laid-Open No. 10-2009-0124250 (Dec. 3, 2009) 'Antioxidant health supplement composition containing black garlic, red ginseng and blueberry mixed extract' Korean Patent Laid-Open No. 10-2008-0021124 (Mar. 6, 2008) 'Blueberry tea beverage and its production method' Korean Patent Registration No. 10-1438792 (2014.09.01.) 'Extraction method of blueberry, method of producing blueberry-containing beverages and tablets' Korean Patent Registration No. 10-1401543 (Feb. 23, 2014) 'Process for producing dried blueberries and process for producing processed foods using dried blueberries'

The present invention has been made in order to meet the above-mentioned expectation. The present invention provides a method for easily and efficiently extracting and extracting useful components from blueberry stem and leaf, wherein the components beneficial to human body are significantly higher than that of fruit, A mixture of beneficial ingredients extracted from the amaranth leaves to provide tea blend or tea powder which is easy to drink and provides various kinds of blended tea to increase the antioxidant activity of the human body at the time of drinking. Stems and leaves of blueberry, leaves of yulmu and amaranth And a method of manufacturing the same.

As a means for achieving the above object, the present invention provides a method for cutting a blueberry stem, which comprises cutting a blueberry stem into a predetermined size, then heating the resulting mixture, crushing the resulting mixture into a powder, crushing blueberry leaves, drying the mixture, 20 to 40% by weight of a blueberry powder obtained by mixing powders in a weight ratio of 1: 1; 40-50% by weight of the powder crushed with the crust after steamed and then half-boiled; Amaranth leaf, and dried and dried, and the mixture is mixed with 20 to 40% by weight of pulverized amaranth leaf powder, and the mixture is uniformly dispersed to make powdered tea or tea bag. , Yulmu and Amaranth leaves.

The present invention also relates to a method for producing a mixed tea using a stem and a leaf of a blueberry and a leaf of yamu and amaranth produced through a blueberry stem processing step, a blueberry leaf processing step, a yamu processing step, an amaranth leaf processing step and a mixing composition step As a method, the blueberry stem processing step comprises a first step of cutting washed blueberry stems (e.g., Rabbiteye) to a size of 3-5 cm; A second step in which the blueberry stem cut to a predetermined size through the first step is heated with steam having a temperature of 160-180 DEG C for 10 minutes; A third step of drying the steamed blueberry stem at room temperature; A fourth step in which the dried blueberry stem is placed in a puffing machine and heated to half-fill; A fifth step of preparing a blueberry stem powder by crushing a half-popped blueberry stem into a grinder at a size of 1-3 mm; The blueberry leaf processing step includes a first step of heating the blueberry leaves at 160 to 180 DEG C for 10 minutes; A second step of cutting the steamed blueberry leaves to a width of 3-5 cm; A third step of drying the cut blueberry leaves at room temperature; A fourth step in which the dried blueberry leaves are heated in a cauldron at a temperature of 100-120 캜 for 30 minutes; A fifth step of drying the noted blueberry leaves at room temperature; And a sixth step of repeating the steps from the fourth step to the fifth step eight times and then pulverizing to a size of 1-3 mm; The processing step includes a first treatment step in which the washed pomu is kept at 160 DEG C to 180 DEG C for 10 minutes; A second treatment process of drying the steamed pomulum at room temperature; A third treatment process in which the dried pomulum is put into a puffer machine and heated at 150-180 ° C for 6-8 minutes to half-fill the pomule; A fourth processing step of pulverizing the semi-fried pearl muffle into a crusher and sieving it to a size of 1-3 mm, sieving it and pulverizing it with the shell; The amaranth leaf processing step comprises: a first treating step of steaming the washed amaranth leaves at 160 to 180 DEG C for 10 minutes; A second processing step of cutting the steamed amaranth leaves to a width of 3-5 cm; A third treating step of drying the cut amaranth leaves at room temperature; A fourth treating step in which the dried amaranth leaves are heated in a cauldron at a temperature of 100-120 캜 for 30 minutes, A fifth treating step of drying the noted amaranth leaves at room temperature; And a sixth processing step of repeating the steps from the fourth processing step to the fifth processing step eight times and then pulverizing the same to a size of 1-3 mm. Mixed tea manufacturing methods are also provided.

At this time, in the blueberry leaf processing step, the blueberry leaves are characterized by being leaves that are colored leaves.

In addition, in the blueberry stem processing step, the pressure condition of the fourth step in which the dried blueberry stem is placed in a puffing machine and heated and half-populated is measured by a pressure gauge attached to the puffing machine at 11-14 kg / And the temperature condition should be maintained at 150-180 ° C with a thermometer attached to the pumping machine and the time condition should be maintained for 6-8 minutes.

According to the present invention, it is possible to extract beneficial ingredients from stem, leaf, yulmu and amaranth leaves of a blueberry containing 10 times or more times human body-like substances compared with raw materials, and to drink conveniently and easily, As an antioxidant substance, an effect of increasing the antioxidant activity of a human body can be obtained at the time of drinking.

In addition, although it contains a lot of active ingredients, it is possible to maximize its utility by utilizing the discarded blueberry stem and yulmu shell.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a blended tea using leaves, yulmu and amaranth leaves of a blueberry according to the present invention.
FIG. 2 is an exemplary photograph showing a blueberry stem processing example among the mixed tea production method according to the present invention.
FIG. 3 is an exemplary photograph showing an example of processing a blueberry leaf in the method of manufacturing a mixed tea according to the present invention.
Fig. 4 is an exemplary photograph showing an example of processing of a mixed car according to the present invention.
5 is an exemplary photograph showing an example of amaranth leaf processing in a method of manufacturing a mixed tea according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, specific embodiments are illustrated in the drawings and described in detail herein. However, it should be understood that the embodiments according to the concept of the present invention are not intended to limit the present invention to specific modes of operation, but include all modifications, equivalents and alternatives falling within the spirit and scope of the present invention.

In the present invention, Blueberry used for the production of mixed tea is a shrub plant of Vaccinium, Ericaceae. There are about 400 kinds of plants worldwide, and there are Africa, Chile, Australia, Japan, USA, Canada, Finland, and Sweden.

There are about 20 kinds of species that are mainly used in North America. Highbushberry, V.Corymbosum, Rabbiteyeblueberry, V.Ashei and Lowbusyberry, V. Angustrafolium, (Grough RE, Food products Press, New York, USA, p. 97-107 (1994)).

These blueberries are known to have excellent antioxidant ability and various functions as belonging to the top ten super foods of Cancer Prevention of America Time magazine.

In particular, the antioxidant ability is excellent due to the high content of anthocyanins, and various health functional effects such as improvement of vision, prevention of cancer and heart disease and urinary tract infections, decline of memory and aging such as decrease of exercise capacity are known (Prior R. L, et al., J. Agric Food Chem. 49, p1270-1276, 2001, Tufts University, Tufts Univ. Health & Nutrition Letter, Vol 19, 2001).

In addition to being used as a raw or frozen preserved blueberry fruit with such functional characteristics, it is used as a processed product such as jam, juice and wine, or used as an additive to confectionery, baking and fermented dairy products. (Cho et al., Arch. Ophthalmol., 122, pp. 183-186). In addition, as the results of research on the health effect of blueberry have been continuously announced, p883-892, 2004).

However, as described above in the prior art, it is difficult to find a case where the stem of blueberry is effectively used. This is because it is difficult to extract useful components from the blueberry stem. In other words, when the blueberry stem is simply pulverized and then disturbed, a special mechanism for extracting the oil component is required because the oil component contained therein is not extracted. However, until now, such a method has not been known. Therefore, the examples of processing the blueberry stem to make various extracts or tea were not disclosed.

Accordingly, in the present invention, stem and leaf of blueberry, which is called nutraceutical, which means a plant ingredient that can be expected to have a medical effect, and yulmu and amaranth leaves to perform complementary functions with the ingredients thereof It is a main feature that the human body benefit is increased by implementing a mixed tea that can be consumed, and thereby contributing to the promotion of the public health.

To this end, the present invention relates to a method of manufacturing a blueberry stem, which comprises the steps of processing a blueberry stem (S100), a blueberry leaf processing step (S200), a yulmu processing step (S300), an amaranth leaf processing step (S400) S500) to make a mixed car.

Here, the blueberry stem processing step (S100), the blueberry leaf processing step (S200), the yulmu processing step (S300), and the amaranth leaf processing step (S400) It is processed in an independent process and then mixed.

20 to 40% by weight of the blueberry mixed powder in which the processed blueberry stem powder and the processed blueberry leaf powder are uniformly mixed at a weight ratio of 1: 1; 40-50 wt% of the processed yulmu powder; The mixture is sufficiently stirred to form 20 to 40% by weight of the processed amaranth leaf powder to prepare a homogeneous mixing powder, which is sealed and packaged into a powdered car or put in a tea bag to be used as a single-use concern.

The blueberry stem processing step S100 may include a first step of cutting the washed blueberry stem (e.g., Rabbiteye) to a size of 3-5 cm, as illustrated in FIG. 2; A second step in which the blueberry stem cut to a predetermined size through the first step is heated with steam having a temperature of 160-180 DEG C for 10 minutes; A third step of drying the steamed blueberry stem at room temperature; A fourth step in which the dried blueberry stem is placed in a puffing machine and heated at 150 to 180 DEG C for 6-8 minutes to obtain a semi-fried product; And a fifth step of preparing a blueberry stem powder by crushing the half-popped blueberry stem into a grinder with a size of 1-3 mm.

Here, the reason for cutting the blueberry stem to a certain size is to inflate it well when it is half-popped through a puffing machine. When it is less than 3 cm, the efficiency of extracting the useful ingredient is decreased unevenly, If it exceeds, the size will not be covered too much, and the amount of residue will be more and the treatment efficiency will be lowered.

The reason why the blueberry stem cut to a certain size is steamed with high-temperature steam for 10 minutes is that the tissue, that is, the cell wall is swollen, that is, when the stem meat is not cracked, torn, So that it can be expanded as much as possible.

In addition, the reason why the half-boiled egg is simply cut or crushed is that it can not be easily extracted even when some ingredients are concerned, but the swelling of the tissues (cells) constituting the stem, that is, the blueberry stem, That is, the tissue is destroyed, but the tissue itself is prevented from spreading so that all of the components can be smoothly extracted when the vehicle is driven. This is the core technology of the present invention.

To this end, the semi-float process must satisfy special conditions. In this case, special conditions are pressure condition, temperature condition and time condition. Pressure condition should be 11-14 kg / ㎠ with pressure gauge attached to the pumping machine. If it is less than 11 kg / ㎠, If it exceeds 14 kg / cm 2, the stem will be spread and the component structure will be excessively destroyed, so that the components beneficial to the body will be lost, so the range should be limited to the above range.

In addition, the temperature condition should be maintained at 150-180 캜 with a thermometer attached to the pumping machine. When the temperature is lower than 150 캜, the inner structure of the stem is not destroyed, And burns harmful substances to the body, it must be limited to the above range.

In addition, the time condition should be maintained for 6-8 minutes. If it is less than 6 minutes, the internal structure of the stem is not destroyed, It is necessary to limit it as described above. At this time, accurate time control is possible by using a timer.

Meanwhile, as shown in FIG. 3, the blueberry leaf processing step (S200) may include a first step in which the leaves or blueberry leaves are heated at 160 to 180 DEG C for 10 minutes; A second step of cutting the steamed blueberry leaves to a width of 3-5 cm; A third step of drying the cut blueberry leaves at room temperature; A fourth step in which the dried blueberry leaves are heated in a cauldron at a temperature of 100-120 캜 for 30 minutes, A fifth step of drying the noted blueberry leaves at room temperature; And a sixth step of repeating the steps from the fourth step to the fifth step eight times and then pulverizing to a size of 1-3 mm.

Here, in case of blueberry leaves, it is preferable to use leaves, because the content of anthocyanidin becomes richer as the leaves are introduced.

The reason for brewing blueberry leaves is to swell the cells by activating the cell walls constituting the leaves, that is, internal tissues to absorb moisture.

Also, the reason to keep in mind is that the internal tissues, i.e., the cell walls, that have been destroyed by heating are completely crumbled.

The reason why the fourth to fifth steps are repeated eight times is to keep the extraction efficiency high.

In addition, anthocyanidins contained in blueberry stems and leaves have been reported to be effective for anti-cancer, heart disease, and anti-aging. Carotenoids are known to help improve vision by the lutein components that make them, It is known that vanol-catechin is a component in green tea, but it has been known to have a sulfation action, namely, inhibition of carcinogenesis, prevention of arteriosclerosis, inhibition of hypertension, antiviral and detoxification. Flavanol- It is known that flavanol-camphorol contributes to platelet production and inhibits the formation of cancer cells. Hydroxamicin-caffeic acid is known to have antioxidant properties.

Thus prepared blueberry stem powder and blueberry leaf powder were added and mixed at a weight ratio of 1: 1 for the preparation of the mixed tea of the present invention and sufficiently stirred to be uniformly dispersed.

On the other hand, yulmu consisted of 12.74% moisture, 13.65% protein, 5.38% fat, 64.94% starch, 3.12% fiber and 0.12% ash and high calorie It is well known that a long time ago, powder tea was made and used as a favorite food, but in recent years, it has been known that bending and stretching due to muscular pain is an inconvenience, and that old customs and dignity are dominant, It has been recently used as a dietary supplement by the medical efficacy that the body is light and increases the 气 (강 강 강 강) (Myodonin) according to the description of the active ingredient extracted from the active ingredient of Yulmuni absorbing action to enhance the excitability of the muscles to facilitate blood circulation (blood row) and local effects such as hyperactivity, leukocyte increase or inflammation, That is applied to the treatment of container and swelling.

In the present invention, in addition to the efficacy of the blueberry stalks and leaves, that is, it is added in order to enhance the palatability and complement the anti-inflammatory and analgesic properties upon administration.

As shown in FIG. 4, the method of processing such a slice, that is, the slice processing step (S300) is a method of processing the sliced slice of the first Processing; A second treatment process of drying the steamed pomulum at room temperature; A third treatment process in which the dried pomulum is put into a puffer machine and heated at 150-180 ° C for 6-8 minutes to half-fill the pomule; And a fourth processing step of pulverizing the mixture into a crusher, crushing the mixture into 1-3 mm size, sieving it and pulverizing it with the crust.

The reason why the first process and the third process are performed is as described in the above-described blueberry stem processing step (S100).

On the other hand, Amaranth is a perennial plant belonging to the family Amaranthus. In the era of Inca, it was also called "the crop of the gods." It is a high protein food which is grains, but is similar to beef, pork and chicken. It is a plant containing balanced amino acids such as lean.

According to reports, it is known that carbohydrate content is low and it contains plant cholesterol and is effective for diabetes and adult diseases. It is known that leaves are used as tea and herbs, and seeds are used as tea for diarrhea and diarrhea .

In the present invention, such an effect of amaranth is expressed so that it can be used so as to exhibit the complex properties possessed by the mixed tea by realizing the complementary and merge function with the efficacy of blueberry.

The amaranth leaves are pulverized through the amaranth leaf processing step (S400). As shown in FIG. 5, the first processing step is a step of heating the washed amaranth leaves at 160-180 DEG C for 10 minutes. A second processing step of cutting the steamed amaranth leaves to a width of 3-5 cm; A third treating step of drying the cut amaranth leaves at room temperature; A fourth treating step in which the dried amaranth leaves are heated in a cauldron at a temperature of 100-120 캜 for 30 minutes, A fifth treating step of drying the noted amaranth leaves at room temperature; And a sixth processing step of repeating the steps from the fourth processing step to the fifth processing step eight times and then pulverizing the same to a size of 1-3 mm.

In the mixing composition step S500, the blueberry stem powder processed through the blueberry stem processing step (S100) and the blueberry leaf powder processed through the blueberry leaf processing step (S200) are mixed at a ratio of 1: 1 Weighing 20 to 40% by weight of the blueberry mixed powder uniformly mixed at a weight ratio of: Also, weighing 40-50 wt% of the processed yulmu powder through the yulmu processing step (S300); Then, the amaranth leaf powder is weighed to make 20 to 40% by weight of the processed amaranth leaf powder through the amaranth leaf processing step (S400), and then the mixture is stirred in 100-120 rpm for 15-25 minutes to be uniformly mixed.

Then, each powder is uniformly distributed with its inherent characteristics, and it is possible to manufacture powdered tea by putting a certain amount of powder in the state, or putting it into a tea bag to manufacture as a disposable tea.

In order to confirm that the human body components described above were extracted from the thus prepared mixed tea, especially tea bag, the mixed tea bag was placed in a cup filled with a water purifier at 90 ° C for 10 minutes. At this time, the powder ratio of the mixed tea was 30 wt% of blueberry mixed powder, 40 wt% of Yulmu powder, and 30 wt% of amaranth leaf powder (invention material).

For comparison, the blueberry stem was simply pulverized without any further processing to obtain a powder having a particle size of 2 mm. Then, the mixture was mixed with 30% by weight of blueberry stem powder, 40% by weight of yulmu powder and 30% by weight of amaranth leaf powder, The ingredients were analyzed and analyzed under the same conditions as those of the invention.

As a result of the analysis of the components, it was found that in the case of the inventive material, anthocyanidins (cyanidin, delpyridine, malvidin, phenonidine, and phenothrin), carotenoids (betacarotin, betagliptazanthin, lutein), flavanol- Epimerization, epicatechin, epigallocatechin), flavanol-proanocyanidin (Dimer, Trimer, 4-6 mers, 7-10 mers, Polymers), flavanol-camphanol (camphorol, myrcetine, quercerin) Lactic acid Namsan-caffeic acid (caffeic acid, chlorogenic acid, cinnamic acid) were all detected.

However, in the case of the comparative material, peoninin in anthocyanidin; Among carotenoids, beta carotene and beta-glycotoxanthin, lutein; Epigallocatechin in flavanol-catechins; Dimer, Trimer in flavanol-proanthocyanidins; Flavanol-camphorol, camphorol, myristate; No hydroxycinnamic acid-cinnamic acid was detected.

Thus, the mixed tea according to the present invention was expected to contribute to the promotion of the public health because it can drink all the beneficial ingredients of the blueberry stem and leaves.

Claims

A blueberry powder obtained by cutting a blueberry stem to a predetermined size, then finely crushing the powder by crushing the crushed powder, and grinding the crushed powder by passing the drying process after taking care of the blueberry leaf at a weight ratio of 1: 1 20-40 wt%;
40-50% by weight of the powder crushed with the crust after steamed and then half-boiled;
The amaranth leaf powder is mixed with 20 to 40 wt% of pulverized amaranth leaf powder, and then dispersed uniformly in a powdered tea or tea bag. Mixed tea using leaves, yulmu and amaranth leaves.

A method for producing a mixed tea using a stem, a leaf, a yulmu, and an amaranth leaf of a blueberry, which is manufactured through a blueberry stem processing step, a blueberry leaf processing step, a yulmu processing step, an amaranth leaf processing step,
The blueberry stem processing step comprises a first step of cutting the washed blueberry stem into 3-5 cm size; A second step in which the blueberry stem cut to a predetermined size through the first step is heated with steam having a temperature of 160-180 DEG C for 10 minutes; A third step of drying the steamed blueberry stem at room temperature; A fourth step in which the dried blueberry stem is placed in a puffing machine and heated to half-fill; A fifth step of preparing a blueberry stem powder by crushing a half-popped blueberry stem into a grinder at a size of 1-3 mm;
The blueberry leaf processing step includes a first step of heating the blueberry leaves at 160 to 180 DEG C for 10 minutes; A second step of cutting the steamed blueberry leaves to a width of 3-5 cm; A third step of drying the cut blueberry leaves at room temperature; A fourth step in which the dried blueberry leaves are heated in a cauldron at a temperature of 100-120 캜 for 30 minutes; A fifth step of drying the noted blueberry leaves at room temperature; And a sixth step of repeating the steps from the fourth step to the fifth step eight times and then pulverizing to a size of 1-3 mm;
The processing step includes a first treatment step in which the washed pomu is kept at 160 DEG C to 180 DEG C for 10 minutes; A second treatment process of drying the steamed pomulum at room temperature; A third treatment process in which the dried pomulum is put into a puffer machine and heated at 150-180 ° C for 6-8 minutes to half-fill the pomule; A fourth processing step of pulverizing the semi-fried pearl muffle into a crusher and sieving it to a size of 1-3 mm, sieving it and pulverizing it with the shell;
The amaranth leaf processing step comprises: a first treating step of steaming the washed amaranth leaves at 160 to 180 DEG C for 10 minutes; A second processing step of cutting the steamed amaranth leaves to a width of 3-5 cm; A third treating step of drying the cut amaranth leaves at room temperature; A fourth treating step in which the dried amaranth leaves are heated in a cauldron at a temperature of 100-120 캜 for 30 minutes, A fifth treating step of drying the noted amaranth leaves at room temperature; And a sixth processing step of repeating the steps from the fourth processing step to the fifth processing step eight times and then pulverizing the same to a size of 1-3 mm. Method for manufacturing mixed car.

The method of claim 2,
Wherein the blueberry leaf is a foliarized leaf in the blueberry leaf processing step.

The method of claim 2,
In the blueberry stem processing step,
The pressure condition of the fourth process of putting the dried blueberry stem into a puffing machine and heating it by half time is to maintain 11-14 kg / ㎠ with a pressure gauge attached to the puffing machine, Wherein the temperature is maintained at 150-180 占 폚 and the time is maintained for 6-8 minutes. The method according to claim 1, wherein the tea leaves are selected from the group consisting of leaves, yulmu, and amaranth leaves.