KR101825953B1 - Method of manufacturing antidiabetic tea using margose, arctium lappa and brown rice - Google Patents

Abstract

The present invention can provide an economical and antidiabetic tea-containing tea by roasting and then roasting the cut loin, burdock, and brown rice in order to make the tea which is easy to drink, The present invention relates to a method for preparing an anti-diabetic tea using a fennel, burdock and brown rice, comprising the steps of: (S1) preparing roasted and ground roasted, burdock and brown rice, respectively; And step (S2) of mixing 15% by weight of the prawn prepared in step S1, 20% by weight of heavy roasted burdock, 15% by weight of roasted burdock, and 50% by weight of brown rice.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an antidiabetic tea,

The present invention relates to a method for producing an anti-diabetic tea, and more particularly, to a method for producing an anti-diabetic tea, which comprises administering to a mammal an effective amount of insulin, And to provide a method for producing an anti-diabetic tea which enables the patient to enjoy an anti-diabetic tea.

In general, Yeoju is known to have a high value as medicinal rather than edible. It is used for diabetes, sunstroke, Jinhae, and geodam, and burdock contains calcium, so it is known to be effective for strengthening immunity and antioxidation. It is a recommended food for diabetic patients because it is effective in lowering.

In the prior art using the above materials,

First, in Patent Publication No. 10-2011-0053141, an antidiabetic composition comprising germinated brown rice extract is disclosed. In the above patent, the germinated brown rice is dried to extract the extract, followed by fractionation, followed by drying.

On the other hand, Patent No. 10-1074914 discloses a pharmaceutical composition for the treatment or prevention of obesity or hyperlipidemia including fermented yeast fortified with minerals and amino acids and burdock, and a method for producing the same. In this patent, fermentation of burdock or yeast I am using water.

Another patent 10-1298568 discloses a process for making tea using Lotus root, Burdock, Bellflower, and Hemp. This patent discloses a method for manufacturing tea using a lotus root, or mixing, drying, and roasting a mixture of lotus root, burdock, bellflower and margarine, so that different materials are mixed, dried and roasted, .

Another Patent No. 10-1520860 discloses an anti-obesity composition containing burdock extract. However, in the above patent, the extract of burdock, the extract of Garcinia cambogia bark, dietary fiber, vitamin C and gold extract are used as raw materials I am using it.

In addition, Japanese Patent Registration No. 10-1509236 discloses a process for producing tea using a lotus root, burdock, borage, and hemp. This patent discloses a method for manufacturing tea using a lotus root, or mixing, drying, and roasting a mixture of lotus root, burdock, bellflower and margarine, so that different materials are mixed, dried and roasted, .

Another patent 10-1520860 discloses a method for producing a functional food for prevention and improvement of diabetes mellitus, wherein the main ingredient is yeast. In this patent, in addition to the immature yeast, the dried jujube, crab burdock, silkworm powder, mulberry leaf powder, .

In addition, Japanese Patent Application Laid-Open No. 10-2015-0097173 discloses a composition for preventing, ameliorating or treating obesity or obesity-related diseases including a compound isolated from fermented burdock root extract or burdock, Actin, and actigenein are used as medical materials.

The present invention is intended to provide a method for producing an anti-diabetic tea using mallow, burdock and brown rice, which not only makes it possible to drink the anti-diabetic active ingredient of mallow, burdock and brown rice, but also enjoys the aroma of coffee.

In order to accomplish the above object, the present invention provides a method for preparing an anti-diabetic tea using mallow, burdock and brown rice, comprising: (S1) preparing roasted and ground rice, burdock and brown rice; And step (S2) of blending 15% by weight of porridge prepared in step S1, 20% by weight of heavy roasted burdock, 15% by weight of roasted burdock and 50% by weight of brown rice.

Specifically, in step S1, the cleaning step S11; Cutting the seed to a thickness of 0.3 to 0.6 mm to remove the seed (S12); (S13) of drying for 5 hours at a temperature of 70 DEG C on the basis of 100 g; Roasting (S14) at a temperature of 100 to 140 占 폚 for 58 minutes; And a step (15) of grinding to have a grain size of 0.1 to 0.3 mm, wherein the roasting step (S14) comprises: 30 minutes at 100 DEG C, 15 minutes at 120 DEG C, 10 minutes at 130 DEG C, For 3 minutes.

Specifically, the burdock in step S1 is washed (S21); A step (S22) of cutting to a thickness of 0.1 to 0.5 mm; A step (S23) of drying for 4 hours at a temperature of 70 DEG C on the basis of 100 g; Roasting for 53 minutes at a temperature of 100 to 160 ° C, or steel roasting for 53 minutes at a temperature of 100 to 180 ° C (S24); And a step (S25) of pulverizing to have a particle size of 0.2 to 0.4 mm. In the roasting step (S24), the medium roasting is carried out by first roasting at 100 DEG C for 20 minutes, cooling, Min, 140 ° C for 10 minutes, 150 ° C for 5 minutes, and 160 ° C for 3 minutes. In the roasting step (S24), the steel roasting was conducted by first roasting at 100 ° C for 20 minutes, cooling, 15 minutes, 10 minutes at 140 占 폚, 5 minutes at 160 占 폚, and 3 minutes at 180 占 폚.

Specifically, the brown rice in step S1 is washed (S31); Immersing it for 24 hours (S32); Drying for 24 hours (S33); Roasting at 100 to 180 DEG C for 52 minutes (S34); And roasting step (S34), wherein the roasting step (S34) comprises: 3 minutes at 100 DEG C, 20 minutes at 140 DEG C, 15 minutes at 160 DEG C, 10 minutes at 170 DEG C, Min, and 180 < 0 > C for 4 minutes.

INDUSTRIAL APPLICABILITY As described above, according to the present invention, the efficacy of burdock, which has the effect of promoting insulin secretion and the like, the strengthening of immunity, the improvement of diabetic symptoms and the antioxidative effect, and the effect of brown rice used as a therapeutic agent for diabetes, It is beneficial to improve the health of the people, increase the income of the farmers, and create jobs in the related industries.

Hereinafter, the present invention will be described in more detail. The following description is provided to assist the understanding and implementation of the present invention, but the present invention is not limited thereto. It will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit of the invention as set forth in the claims below.

The present invention comprises a step (S1) of preparing a pomegranate, a burdock and a brown rice, and a step (S2) of blending the prepared pomegranate, burdock and brown rice.

First, raw materials used in anti-diabetic according to the present invention will be described before describing the present invention in detail.

Yeoju

Yeoju is known as a medicinal product rather than an edible food because it is a vine-grown annual herb that has no side effects and carotenoids in yeoju are used to remove LDL cholesterol and enhance insulin secretion. It helps to normalize the hormone system and help diabetes, and polyphenols in Yeoju are strong anti-cancer ingredients.

Due to the ingredients of Yeoju, Yeoju is often used as an exploit for chest tightness, fever with lots of fever and thirst, water diarrhea, diabetes, heat stroke, Jinhae, They also drink by car.

burdock

Burdock is rich in calcium, which helps prevent osteoporosis and helps bone health. It is rich in vitamin B, which helps prevent aging, prevent eye fatigue and help the immune system. It also contains saponin, inulin and arginine, Lignin ingredient is strengthened and antioxidant effect. The lignin ingredient contained in it absorbs the carcinogenic substance of the intestine and excretes it to the outside of the body to help intestinal health. It is rich in inulin which is one of polysaccharide substance, It is known that it contains a large amount of effective ingredients for human body.

Brown rice

As is well known in brown rice, dietary fiber is a good food for diabetic patients because it is effective in prevention of constipation and prevention and treatment of various diseases, low blood sugar index, and the protease inhibitor contained in it inhibits cancer progression , Which reduces the oxidation of glucose to lower the incidence of colorectal cancer, and the contained patechin acid prevents the absorption of excess calcium intake to prevent the stone contains a lot of effective ingredients in the body.

The present invention provides a method for providing a tea that can economically and effectively drink an effective ingredient contained in raw materials by using a natural raw material effective for the human body as described above. It should be noted that the preparation of each raw material in the following is irrelevant.

Preparation of raw materials for yaju (S11 to S15)

<Cleaning and Cutting>

After the prepared yeast is cleaned, it is cut to a thickness of about 0.3-0.6 mm and then the seeds are removed.

If the thickness is too thin, there is a risk of burning during the subsequent roasting. If the thickness is too large, the roasting is not effective, and since it is difficult to remove the seed, 0.5 mm.

<Drying>

When the cut slit is obtained as described above, the sliced cut slab is dried in a drier at a temperature of about 60 to 75 DEG C for about 3 to 6 hours. If the drying temperature is too low, the drying time becomes long. If the drying temperature is too high, the drying time can be shortened. However, since there is a risk of burning during drying, drying is preferably performed within the above range.

For example, it is preferable to dry for about 5 hours at a temperature of about 70 ° C based on 100 g of cut lye for proper drying, maintenance of the characteristic taste of Yeoju and proper moisture evaporation. % Was lost, and it was confirmed that an actual weight of about 40 g was obtained.

<Roast of Yeoju>

Yeoju does not roast with too high heat because strong bitter taste becomes strong when roasted.

In addition, in the present invention, roasting is carried out in four stages in consideration of moderate strength of the dried sweet potato, uniform roasting, and inherent flavor.

First, the first roasting is performed at about 100 ° C for about 30 minutes based on 100g of the dried laver, and then the second roasting is performed for about 15 minutes by raising the temperature to about 120 ° C.

Here, the primary roasting is carried out to give a proper strength (rigidity) to the ranch, and the secondary roasting is carried out in order to maintain the original taste of the ranch.

When the second roasting is completed, the temperature is raised to about 130 ° C., and the third roasting is performed for about 10 minutes. Then, the temperature is raised to about 140 ° C. and the fourth roasting is performed for about 3 minutes.

Here, the third roasting is an intermediate process of roasting, which is carried out in order to make the inner and outer sides of the Yeoju roasted evenly, while the fourth roast is performed in order to save the unique bitter taste of Yeoju.

The temperature and time during the roasting process of the present invention were found by the inventors of the present invention at optimum temperature and time after several trial and error.

<Completion of raw materials of ladies'

The anti-diabetic tea produced by the present invention is consumed by the method of concern using a drip bag. For this purpose, the roasted roasted rice is ground and supplied through a conventional grinder or the like.

When the particle size of the ground ground is too small, the ground particles are ejected to the outside of the drip bag. If the particle size of the ground ground ground is too large, the effectiveness of the ground ground ground The size of the grain size is completed as described above.

Preparation of raw materials for burdock (S21 to S25)

<Cleaning and Cutting>

The burdock is washed with flowing water or water without removing the shell, and then cut to a thickness of 0.1-0.5 mm.

At this time, cutting of burdock is done by diagonal line, because it has the form of long stem of burdock, it is desirable to cut it by diagonal line.

If the thickness of the burdock is less than 0.1 mm, it may be burned in the subsequent roasting process. If the thickness of the burdock exceeds 0.5 mm, the roasting effect may not be obtained. to be.

<Drying>

When the cut burdock is obtained through the above washing and cutting processes, the burdock is dried in a drier at a temperature of about 60 to 75 ° C for about 3 to 5 hours.

For example, it is advisable to dry for about 4 hours at a temperature of about 70 ° C, based on 100 g of cut burdock, for the purpose of clean drying, maintaining the characteristic taste of burdock, and proper moisture evaporation. % Was lost, and it was confirmed that an actual weight of about 30 g was obtained.

<Roasting of burdock>

Burdock roasting can be divided into two methods: relatively roasting in order to give the burdock a unique flavor, or relatively strong roasting in order to produce a luxurious beverage like Blue Mountain coffee.

First, in order to roast the burdock, the first roasting was carried out at about 100 캜 for about 20 minutes on the basis of 100 g of the dried burdock, followed by cooling at 120 캜 for 15 minutes, at 140 캜 for 10 minutes, at 150 캜 Secondary roasting is performed sequentially for 5 minutes. Finally, third roasting is carried out at 160 캜 for about 3 minutes.

Here, the primary roasting is carried out to roast the inside and outside evenly, the secondary roasting is carried out to maintain the inherent taste of the burdock, the third roasting is carried out to maintain the inherent flavor of the burdock, This is done to ensure that the efficacy is good.

On the other hand, in order to roast the burdock, the roast was first roasted at about 100 ° C for about 20 minutes for the same reasons as in the above-mentioned roasted roast on the basis of 50g of the dried burdock, cooled, and further cooled at 120 ° C for 15 minutes at 140 ° C 10 min and 160 &lt; 0 &gt; C for 5 min. Finally, the third roasting is carried out at 180 ° C for about 3 minutes, so that the third roasting is carried out at 180 ° C for about 3 minutes, so that the burdock has a pungent taste.

According to the degree of roasting, the bitter taste and the spicy taste of the burdock are changed. As a result, it can be confirmed that the above-mentioned spicy taste such as the savory taste of the high quality coffee is obtained.

<Completion of burdock raw materials>

The anti-diabetic tea produced by the present invention is consumed by the method of concern using a drip bag. For this purpose, the burdock which has been subjected to the above-mentioned heavy roasting or heavy roasting is pulverized and supplied through a conventional grinder or the like.

When the particle size of the pulverized burdock is less than 0.2 mm, it exits to the outside of the drip bag. When the particle size of the ground burdock is more than 0.4 mm, Since the effective component of the burdock is not reached, the size of the burdock is the same as that of the burdock described above.

Preparation of raw materials for brown rice (S31 to S35)

<Washing and drying>

Since brown rice does not need to be crushed, the prepared brown rice is washed in a usual manner and immersed for about 24 hours.

Here, if the brown rice is immersed for about 24 hours and the brown rice is called, the germination proceeds in the brown rice, so that it can be digested well when drinking.

After the washing of the brown rice is completed, the brown rice is dried for about 24 hours for the subsequent brown rice roasting.

<Brown rice roasting>

Depending on the degree of roasted brown rice, a change in taste and bitter taste occurs. In the present invention, the brown rice is roasted and the roasting is carried out in five stages in order to produce a fine flavor and color.

First, the brown rice which has been washed and dried as described above is first roasted at about 100 ° C. for about 3 minutes and then subjected to second roasting at about 140 ° C. for about 20 minutes, 3 minutes of roasting.

Here, the primary roasting is carried out to dry the inside and outside of the brown rice uniformly, and the secondary and tertiary roasting are carried out in order to obtain a savory taste of brown rice. The savory taste of brown rice is enhanced by performing the second roasting followed by the third roasting.

When the third roasting is completed, the temperature is raised to about 170 ° C., and the fourth roasting is performed for about 10 minutes. Then, the temperature is raised to about 180 ° C. and the fifth roasting is performed for about 4 minutes.

Here, the fourth roasting is carried out in order to change the taste of brown rice into a sweet taste, and the fifth roasting is performed in order to impart color to brown rice while increasing the taste of brown rice.

By performing the roasting in the above-mentioned five steps, germinated brown rice has a fine taste and a good color, and it is possible to enjoy a unique flavor when drinking.

<Completion of raw brown rice>

The roasted brown rice as described above is ground to a particle size of about 0.2 to 0.4 mm, preferably 0.3 mm, for the same reasons as in the yams and burdock to complete the raw material of burdock.

Meanwhile, the reason why the above-mentioned berries, burdock, and brown rice are performed at a temperature lower than the roasting temperature (230 to 250 ° C) of general coffee is that roasting temperature is high because coffee roast is roasted in the case of coffee. Yeoju, burdock and brown rice are roasted at low temperatures because they are roasted after drying.

In addition, since the conventional diabetic tea prepared by the method of the present invention is a method of drinking tea by dripping hot water, it is dried in the same manner as described above, It is necessary to prepare the raw material as described above since the effective ingredient of the pearl, burdock and brown rice can be sufficiently obtained by dripping.

Blending (blending)

The anti-diabetic tea produced by the present invention produces a coffee flavor, which means that people who want to enjoy ordinary coffee or an incense of coffee, such as pregnant women who are forced to keep coffee away, feel the incense of coffee, I will.

The anti-diabetic tea according to the present invention is prepared by mixing 15 weight% of the prepared raw material, 20 weight% of steel roasted burdock, 15 weight% of heavy roasted burdock, and 50 weight% of brown rice.

If the yeast is mixed with less than 15 wt%, it is difficult to taste the original flavor of Yeoju and the effective ingredient of Yeoju can not be consumed. When the yeast is mixed with more than 15 wt%, the bitter taste becomes strong and the burden is felt when drinking .

In addition, when mixed with 20% by weight and less than 15% by weight of heavy roasted burdock and medium roasted burdock respectively, it is difficult to drink the active ingredient of burdock as in the case of Yeo, And more than 15% by weight, only a slight taste and a pungent taste are felt.

When the brown rice is mixed with less than 50% by weight, it is necessary to mix a relatively high price of flaxseed and burdock, which is not only economical but also reduces the effectiveness of the brown rice and increases the bitter taste and hot taste. When the brown rice exceeds 50% When mixed, the taste of coffee is stronger than that of the rice cake, and it is impossible to feel the coffee aroma.

The thus-blended anti-diabetic tea is filled into the ordinary drip bag by about 4 to 7 g and supplied to the consumer.

The above-described method for producing an anti-diabetic tea using the yams, burdocks and brown rice is not limited to the above-described embodiments. The embodiments may be configured so that all or some of the embodiments may be selectively combined so that various modifications may be made.

Claims (4)

In a method for producing an anti-diabetic tea using yeast, burdock and brown rice,
(S12), a step of removing seeds by cutting to a thickness of 0.3 to 0.6 mm (S12), a step (S13) of drying for 5 hours at a temperature of 70 DEG C on the basis of 100 g, (S21), 0.1 to 0.5 (0.5 mm) through a step (S14) of roasting at 130 占 폚 for 10 minutes and 140 占 폚 for 3 minutes and a step of pulverizing to have a particle size of 0.1 to 0.3 mm (S22), a step (S23) of drying for 4 hours at a temperature of 70 DEG C on the basis of 100 g, a primary roasting for 20 minutes at 100 DEG C, followed by cooling, at 120 DEG C for 15 minutes, Roasting was carried out at 140 ° C for 10 minutes, at 150 ° C for 5 minutes and at 160 ° C for 3 minutes or after roasting at 100 ° C for 20 minutes, followed by cooling, followed by cooling at 120 ° C for 15 minutes, at 140 ° C for 10 minutes, (Step S24), and a step S25 of grinding to have a particle size of 0.2 to 0.4 mm, and a washing step S31, soaking for 24 hours Step S3 2), 24 hours drying (S33), roasting at 100 占 폚 for 3 minutes, 140 占 폚 for 20 minutes, 160 占 폚 for 15 minutes, 170 占 폚 for 10 minutes, and 180 占 폚 for 4 minutes (S 1) of preparing a brown rice through a step (S 35) of pulverizing to have a particle size of 0.2 to 0.4 mm; And
Blending the 15 weight percent of the porridge prepared in step S1, 20 weight percent of the roasted burdock, 15 weight percent of the roasted burdock, and 50 weight percent of the brown rice, ; &Lt; / RTI &gt;

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