KR101831045B1

KR101831045B1 - Method of fabricating leached tea using rice bran and leaf tea

Info

Publication number: KR101831045B1
Application number: KR1020160013235A
Authority: KR
Inventors: 은종방; 박주상; 정수화; 김혜림; 황나경; 박영애
Original assignee: 전남대학교산학협력단
Priority date: 2016-02-03
Filing date: 2016-02-03
Publication date: 2018-02-23
Also published as: KR20170092729A

Abstract

A method for producing leached tea using rice bran and tea leaves is provided. Specifically, the method may include extracting the rice bran extract from the heated and stirred rice bran material, extracting the tea leaf extract from the tea leaf material, and mixing the rice bran extract and the tea leaf extract. Accordingly, the present invention can be expected to activate consumption of surplus product having low merchantability by using rice bran as the main raw material. In addition, by mixing tea leaf extract, which is made of Japanese leaf, bamboo leaf, and green tea, the fragrance and functional ingredient can be added to the leached tea to improve the health function.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing leached tea using rice bran and tea leaves,

The present invention relates to leached tea, and more particularly, to a method for producing leached tea using rice bran and tea leaves.

Generally, the leach tea is a micro-porous special paper packaging material, or a leachable object, which is leached by putting the plant material itself into a leaching solvent such as water. , Stem, roots, fruit or cereal, etc., are ingested.

On the other hand, rice bran is made of rice husk and rice bran, which means "fine bruise" separated from rice husk after rice husk is extracted from rice husk. Rice eyes are rich in essential amino acids, vitamins, minerals, phytic acid and β-sitosterol. Rice bran contains high levels of dietary fiber and vegetable fat, and rice bran containing them has high nutritional value It is food. Although rice is produced in Korea, which is made up of rice, the demand for rice bran is not large enough to reach farmers' income. At present, rice bran products are used only as rice bran oil, feed and fertilizer. Therefore, research on industrial food product development using rice bran having high nutritional value is required.

Carotenoids are the most purplish herb, also known as lobules, orchards, and carotene is the most abundant. Beta-carotene and EPA (eicosapentaenoic acid) , And perillaldehyde has an antibacterial effect.

In addition, green tea has a high content of tannin called catechin, which is one type of polyphenol, and has excellent antioxidant effect, and is good for prevention of various vascular diseases and cavities, and for eliminating bad breath.

In addition, bamboo leaves are used as herbal medicines because they can promote the biochemical metabolism in the body by a component called tyrosine, and they contain linolic acid and linolenic acid, which are essential unsaturated fatty acids. It is said to be helpful in diet.

As described above, these leaf lobules, green tea, bamboo leaves and the like are rich in functional ingredients and have a good flavor. When they are used in the production of leaved tea together with high-nutritive rice bran, Pharmacological ingredients can be added, and it is expected that it will be possible to develop a leached tea product that contributes to the promotion of the public health.

A problem to be solved by the present invention is to provide a production method of leached tea which can contribute to health promotion while generating income of farm household by using rice gruel and tea leaves.

According to an aspect of the present invention, there is provided a method for preparing a tea leaf extract, comprising the steps of: extracting a rice bran extract from heated and stirred rice bran; extracting a tea leaf extract from a tea leaf raw material; and mixing the rice bran extract and the tea leaf extract The present invention provides a method for producing a leached tea using rice bran and tea leaves.

The heat-agitated raw material for the raw material may be prepared by heating and stirring the raw steel at a temperature of 140 to 150 ° C for 10 to 20 minutes.

The step of extracting the rice bran extract from the raw rice bran can be carried out by immersing the raw bran in the extraction solvent at a temperature of 85 ° C to 95 ° C for 3 minutes to 7 minutes.

The tea leaf raw material may be a mixture of cytoplasm, bamboo leaves and green tea at a ratio of 6: 3-x: 1 + x (0? X? 2, x is a real number).

In the step of extracting the tea leaf extract from the tea leaf raw material, 5 to 15 g of the tea leaf raw material may be used.

The step of extracting the tea leaf extract from the tea leaf raw material can be carried out by immersing the tea leaf raw material in an extraction solvent composed of 75 DEG C to 85 DEG C for 1 minute to 5 minutes.

In the step of mixing the rice bran extract and the tea leaf extract, the mixture ratio of the rice bran extract and the tea leaf extract may be 50:50, 60:40, 70:30 or 80:20.

The present invention can be expected to activate consumption of surplus product having low commerciality by using rice bran as the main raw material.

In addition, by mixing tea leaf extract, which is made of Japanese leaf, bamboo leaf, and green tea, the fragrance and functional ingredient can be added to the leached tea to improve the health function.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned can be clearly understood by those skilled in the art from the following description.

1 is a flowchart illustrating a method of manufacturing a leached tea using a rice gruel and a tea leaf according to an embodiment of the present invention.

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

While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail. Rather, the intention is not to limit the invention to the particular forms disclosed, but rather, the invention includes all modifications, equivalents and substitutions that are consistent with the spirit of the invention as defined by the claims.

The present invention provides a method for producing leached tea using rice bran and tea leaves. The manufacturing method may include extracting the rice bran extract from the heated rice bran raw material, extracting the tea leaf extract from the tea leaf raw material, and mixing the rice bran extract and the tea leaf extract.

First, the rice bran extract can be extracted from the heated rice bran raw material (S10). The rice bran raw material is obtained by heating and stirring rice bran serving as a raw material of the extract of the rice bran extract, It is also possible to use the obtained raw fish or to obtain the separated raw fish during the rice paddy processing. The raw fish can be used as it is in a separated form, or may be used as a powder by pulverization according to an embodiment.

The heat-agitated raw material for the raw material may be prepared by heating and stirring the raw steel at a temperature of 140 to 150 ° C for 10 to 20 minutes. As described above, since the raw fish germ is heated and agitated and roasted to use, part of the water remaining in the raw fish can be completely removed, and the components of the raw fish gum can be maintained. In addition, The chemical change is not generated, the flavor of the rice bran can be increased while containing a proper amount of moisture, and the sensory evaluation of the rice bran extract extracted therefrom can be improved.

More specifically, the step of extracting the rice bran extract from the heated and stirred rice bran raw material is carried out by immersing the heat-agitated raw rice bran in an extraction solvent composed of 85 ° C to 95 ° C for 3 minutes to 7 minutes . Here, the extraction solvent may be any solvent suitable for use as a food, and may be water and / or methanol, ethanol , Butanol and pentanol can be used. That is, the extraction solvent may be prepared at a temperature of 85 ° C to 95 ° C, and the raw rice bran may be immersed in the extraction solvent for 3 minutes to 7 minutes to extract the raw rice bran extract from the raw rice bran. A heating apparatus may be used to form the extraction solvent at the above-mentioned temperature. The extraction may be carried out using a known leaching apparatus for extracting the rice bran extract from the raw rice bran.

When the temperature of the extraction solvent is less than 85 캜, it may be difficult to extract the rice bran extract because the cell walls in the rice bran are not sufficiently softened. When the temperature of the extraction solvent exceeds 95 캜, Some of the components can be destroyed by heat, and by performing the extraction process within the above-mentioned temperature range, it is possible to produce a rice bran extract having excellent sensory properties.

When the time for immersing the raw material in the extraction solvent at a temperature of 85 ° C to 95 ° C is less than 3 minutes, the concentration of the raw raw material extracted from the raw material of the raw material is low, When the time for immersing the raw rice raw material is more than 7 minutes, the concentration of the raw rice bran extract extracted from the rice bran raw material becomes high and it is difficult to add the fragrance of the tea leaf extract when mixed with the tea leaf extract to be described later . Specifically, this can be explained in detail through the following examples and tables.

Then, the tea leaf extract can be extracted from the tea leaf raw material (S20). The tea leaf raw material refers to a leaf which becomes a raw material of an extracting component of the tea leaf extract. In the present invention, tea leaf, green tea and bamboo leaf are mixed as a tea leaf raw material. The domestic leaf, the green tea, and the bamboo leaf may be directly harvested, or commercially available leaves may be used. According to the embodiment, the three types of the leaves may be used in the form of a powder.

When the three kinds of the leaflets are directly extracted and used, a forering process may be additionally performed. The forgery process may be performed for a state in which the leaf can be well resisted from being crushed while removing the moisture of the harvested tea leaves. The above-described falsification process is not particularly limited because it can be performed using a known falsification process technique.

The tea leaf raw material may be a mixture of cytoplasm, bamboo leaves and green tea at a ratio of 6: 3-x: 1 + x (0? X? 2, x is a real number). For example, the tea leaf raw material may be a mixture of the natural leaf, the bamboo leaf and the green tea in a weight ratio of 6: 3: 1, 6: 2: 2 or 6: 1: 3. For example, the tea leaf raw material may be a mixture of the natural leaf, the bamboo leaf, and the green tea in a ratio of 6: 2: 2. The mixing ratio described above may be a value optimized to enhance the sensuality of the extracted tea leaf extract. Specifically, this can be explained in detail through the following examples and tables.

In the step of extracting the tea leaf extract from the tea leaf raw material, the tea leaf raw material may be from 5 g to 15 g. When the tea leaf raw material used in extracting the tea leaf extract from the tea leaf raw material is less than 5 g, it may be difficult to obtain an appropriate amount of tea leaf extract. When the tea leaf raw material used in extracting tea leaf extract from the tea leaf raw material exceeds 15 g, The concentration of the extract can be increased, and the bitter taste or pungent taste inherent to the tea leaves can be thickened. Therefore, the tea leaf material can be used within the above-mentioned range.

The step of extracting the tea leaf extract from the tea leaf raw material can be carried out by immersing the tea leaf raw material in an extraction solvent constituted at a temperature of 75 ° C to 85 ° C for 1 minute to 5 minutes. In this case, the extraction solvent may be water and / or alcohols, but not limited thereto, similarly to the above-described extraction of rice bran extract and the extraction solvent used. The extracting of the tea leaf extract from the tea leaf material may be carried out using a known leaching apparatus.

When the temperature of the extraction solvent is less than 75 캜, it may be difficult to extract the pharmacological components of the tea leaf because the cell wall in the tea leaf is not sufficiently softened when the tea leaf extract is extracted from the tea leaf raw material. When the temperature of the extraction solvent exceeds 85 캜 A part of the pharmacological component of the tea leaf extract may be destroyed by heat, so that a tea leaf extract having excellent functionality can be produced by carrying out the extraction process within the above-mentioned temperature range.

If the time for immersing the tea leaf raw material in the extraction solvent composed of the temperature of 75 ° C to 85 ° C is less than 1 minute, the concentration of the tea leaf extract extracted from the tea leaf raw material is low, The concentration of the tea leaf extract extracted from the tea leaf raw material is increased and the tea leaf tea does not mix well with the rice bran extract when the immersion time of the tea leaf raw material exceeds 5 minutes, May be deteriorated.

Then, the rice bran extract and the tea leaf extract may be mixed (S30). In the step of mixing the rice bran extract and the tea leaf extract, the mixture ratio of the rice bran extract and the tea leaf extract may be 50:50, 60:40, 70:30 or 80:20. The leached tea produced within the above-mentioned range can contain the nutritional component of rice bran and can appropriately add the fragrance and the pharmacological ingredient inherent to the tea leaf, so that the tea can be most excellent in sensuality.

[Example]

&Lt; Example 1-1: Preparation of heat-agitated rice bran raw material >

The broth separated from the rice paddy was purchased and divided by heating. The heating temperature for each sample was divided into 130 ° C, 140 ° C, 150 ° C, 160 ° C and 170 ° C, and the heating and stirring time for each sample was divided into 10 minutes, 15 minutes and 20 minutes.

&Lt; Evaluation Example 1-1: Sensory Evaluation of Heat Stirred Raw Raw Material >

The sensory evaluation of raw rice raw material was carried out according to the heating temperature and heating stirring time of the raw rice raw material in Example 1-1. The sensory evaluation was carried out on 50 undergraduates and graduate students of Chonnam National University of Food Science and Technology, who were interested in the heat - After evaluating the evaluation purpose and evaluation method in detail, the evaluators were performed according to the 7 - point symbol scale method. (7: very good, 6: good, good: 5: slightly good, good: good, good, good) 4: I do not like it, I do not like it, 3: I hate it a little, 2: I hate it, 1: I hate it very much). The results obtained by averaging the scored scores are shown in Table 1 below.

Heating temperature Heating stirring time flavor incense color Overall likelihood 130 ℃ 10 minutes 2.88 ± 0.56d 2.96 ± 0.29 c 2.76 + - 0.53d 3.02 ± 0.24 c 15 minutes 2.76 ± 0.49d 3.04 ± 0.42 c 2.89 ± 0.44d 2.92 ± 0.48d 20 minutes 2.77 ± 0.63 d 2.88 ± 0.61 c 2.88 ± 0.47d 2.88 ± 0.43 d 140 ° C 10 minutes 4.12 + - 0.38 4.04 ± 0.2 4.06 ± 0.23 4.02 + - 0.24 15 minutes 4.12 + - 0.38 4.04 ± 0.2 4.06 ± 0.24 3.92 + - 0.48 20 minutes 4.02 ± 0.51 4.04 ± 0.2 4.06 ± 0.24 3.88 + - 0.43 150 ℃ 10 minutes 4.12 + - 0.38 4.04 ± 0.2 4.06 ± 0.24 4.02 + - 0.37 15 minutes 5.98 + - 0.42 6.82 + - 0.38 4.16 ± 0.37 6.06 ± 0.37 20 minutes 4.02 ± 0.51 4.04 ± 0.2 4.06 ± 0.2 4.04 + 0.24 160 ° C 10 minutes 3.10 ± 0.3 3.86 ± 0.35 3.84 ± 0.37 3.74 ± 0.44 15 minutes 2 ± 0.35 3.34 0.47 2.82 ± 0.38 3.52 + 0.61 20 minutes 1.56 ± 0.5 2.56 ± 0.5 2.28 ± 0.45 2.64 + - 0.46 170 ℃ 10 minutes 2.3 ± 0.28 d 2.77 + - 0.38f 2.71 ± 0.31d 2.55 + - 0.31 e 15 minutes 1.5 ± 0.26e 2.26 ± 0.40d 2.03 ± 0.25e 2.35 + - 0.50f 20 minutes 1.1 ± 0.2f 1.59 + - 0.41e 1.39 ± 0.31f 1.88 ± 0.30 g

As a result of the sensory evaluation of the rice bran materials heated and stirred at 130 and 170 for 10, 15 and 20 minutes, the results were significantly lower than those obtained when the sensory evaluation was carried out at 140 to 150 for 10, 15 and 20 minutes . Among them, it can be confirmed that the raw rice raw materials heated and stirred at a temperature of 150 ° C for 10 minutes to 20 minutes exhibit the best sensory properties.

That is, it can be seen that the heating agitation temperature and the heating stirring time serve as two important factors determining the final sensory properties of the rice bran extract. The taste, flavor, and color of the raw rice raw material itself can be expected to affect the final sensory properties of the leached tea to be produced, depending on the temperature at which the raw rice raw material is heated and stirred and the time during which the raw rice raw material is heated and agitated.

40 g of raw rice material, which had been heated and stirred at a temperature of 150 캜 for 10 minutes, was immersed in 1 L of water composed of 85 캜, 90 캜 and 95 캜 for each sample, and divided into 3 minutes, 5 minutes and 7 minutes for each sample. .

The sensory evaluation of rice bran extracts was carried out according to the extraction temperature and extraction time of Example 1-2. The sensory evaluation was carried out in the same manner as in Evaluation Example 1-1. The results obtained by averaging the scores written are shown in Table 2 below.

Extraction temperature Extraction time flavor incense color Overall likelihood 85 ℃ 3 minutes 4.10 ± 0.3 4.00 0.78 4.00 ± 0.9 4.40 0.81 5 minutes 4.00 + - 0.57 3.84 ± 0.89 4.02 ± 0.98 4.16 ± 1.02 7 minutes 3.82 ± 0.8 3.62 ± 1.01 3.90 ± 1.2 3.92 ± 1.12 90 ° C 3 minutes 4.12 ± 0.39 4.10 ± 0.81 4.04 1.01 4.22 ± 0.89 5 minutes 4.86 ± 0.86 4.76 ± 0.87 4.50 + - 0.76 4.50 + - 0.76 7 minutes 4.04 ± 0.57 3.92 + - 0.94 4.12 ± 1.06 4.12 ± 0.9 95 ℃ 3 minutes 4.24 ± 0.62 3.96 + 0.49 3.88 ± 0.52 3.98 + - 0.43 5 minutes 4.26 ± 0.63 4.00 + - 0.53 3.90 + - 0.74 4.00 + - 0.57 7 minutes 3.86 ± 0.53 3.98 ± 0.71 4.04 0.90 4.06 ± 0.59

Referring to Table 2, it can be confirmed that the rice bran extract heated at 90 ° C for 3 minutes to 7 minutes exhibits the best sensory properties. This may mean that the extraction temperature and extraction time are two important factors determining the final sensory properties of rice bran extracts. In addition, it can be seen that the extract of rice bran extracted by immersing at 90 ° C for 3 minutes to 7 minutes is most suitable in terms of overall sensory properties. From this, it can be expected that the taste, flavor, and color of the rice bran extract itself affect the final sensory properties of the leached tea to be produced, depending on the extraction temperature and extraction time of the raw rice bran heated and stirred.

&Lt; Example 1-3: Extraction of tea leaf extract from tea leaf material >

The mixture was divided into 6: 3: 1, 6: 2: 2 and 6: 1: 3 to prepare mixed samples. The prepared mixed extracts were divided into 5g, 10g and 15g, respectively. Extracted tea leaves were extracted at different temperatures at 75 ℃ for 1, 3 and 5 minutes.

&Lt; Evaluation Example 1-3: Sensory evaluation of tea leaf extract >

The sensory evaluation of the tea leaf extract according to the tea leaf blending ratio and the amount of the tea leaf sample used in the extraction of Example 1-3 was performed. The mixing ratio of the baby leaf, bamboo leaf and green tea was 6: 3: 1 (indicated by A), 6: 2: 2 (indicated by B), and 6: 1: 3 (indicated by C). The sensory evaluation was carried out in the same manner as in Evaluation Example 1-1. The results obtained by averaging the scores written are shown in Table 3 below.

Amount of extracted tea leaves Mixing ratio Bitter taste incense color Likelihood 5g A 3.80 ± 0.4 3.80 ± 0.4 3.78 + - 0.42 3.94 + 0.24 B 3.84 ± 0.37 3.92 ± 0.27 3.88 + - 0.33 3.94 + 0.24 C 3.88 + - 0.33 3.64 ± 0.48 3.92 + - 0.44 3.88 + - 0.33 10g A 3.82 ± 0.39 4.28 ± 0.45 3.92 + - 0.44 4.22 + - 0.42 B 3.92 ± 0.27 4.34 0.48 4.04 ± 0.6 6.04 ± 0.4 C 4.88 ± 0.33 4.16 ± 0.37 4.84 0.37 3.72 ± 0.45 15g A 3.90 ± 0.3 4.08 ± 0.27 4.02 + - 0.32 3.92 ± 0.27 B 5.82 ± 0.39 4.16 ± 0.37 4.74 ± 0.44 2.90 + - 0.36 C 6.88 + - 0.33 4.22 + - 0.42 4.82 ± 0.39 2.90 + - 0.36

Referring to Table 3, it can be seen that the tea leaf extract obtained by using 10 g of the mixed sample of 6: 2: 2 mixture of baby leaf, bamboo leaf and green tea shows the best sensory performance. This means that the blending ratio of leaf lobules, bamboo leaves, and green tea, which form the leaves of tea leaves, and the amount of tea leaf used as such a mixed sample are two important factors determining the final sensory properties of the tea leaf extract. In addition, it can be seen that tea leaf extract which extracts 10 g of a mixed sample of 6: 2: 2 mixture ratio of baby leaf, bamboo leaf and green tea is most suitable in terms of overall sensory properties. If the mixing ratio of the bamboo leaf and the green tea is 3: 1, the color of the tea leaf extract may be a problem. If the weight ratio of the bamboo leaf to the green tea is less than 1: 3, the tea leaf extract may have a brittle taste.

It can be expected that the taste, flavor and color of the tea leaf extract itself will affect the final sensory properties of the tea leaved tea to be produced according to the mixing ratio of the tea leaf mixed with the heated tea.

&Lt; Example 1-4: Mixing of rice bran extract and tea leaf extract >

The mixing ratio of the rice bran extract prepared in Example 1-2 and the tea leaf extract prepared in Example 1-3 was divided into 40:60, 50:50, 60:40, 70:30 and 80:20 A leached tea was prepared.

The sensory evaluation of the leached tea according to the mixing ratios of the rice bran extracts and tea leaves extracts of Examples 1-4 was carried out. The mixture ratio of the rice bran extract and the tea leaf extract was divided into 50:50 (indicated by A), 60:40 (indicated by B), 70:30 (indicated by C), and 80:20 (indicated by D). The sensory evaluation was carried out in the same manner as in Evaluation Example 1-1. The results obtained by averaging the scores written are shown in Table 4 below.

division incense flavor color Overall likelihood A 4.02 ± 0.77 4.04 ± 0.9 4.06 ± 0.87 4.24 ± 0.77 B 4.3 ± 0.89 4.32 ± 1.13 4.74 ± 1.03 4.36 ± 1.01 C 4.9 ± 0.89 5.06 ± 1.13 4.8 ± 0.99 5.0 ± 1.05 D 4.42 ± 0.97 3.8 ± 1.2 4.16 ± 0.79 4.06 ± 1.06

Referring to Table 4, it can be seen that the leached tea mixture in which the mixture ratio of rice bran extract and tea leaf extract is 70:30 shows the best sensory performance. This may mean that the mixing ratio of rice bran extract and tea leaf extract serves as two important factors determining the final sensory properties of the leached tea containing it. Especially, leaching tea mixed with 70:30 mixture of rice bran extract and tea leaf extract is most suitable for overall sensory evaluation. It can be expected that the taste, flavor, and color of the leached tea itself will affect the final sensory properties of the leached tea to be produced depending on the mixing ratio of the rice bran extract and the tea leaf extract mixed with the heated stirring.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of specific examples for the purpose of understanding and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims

Extracting the rice bran extract from the heated and stirred rice bran raw material;
Extracting the tea leaf extract from the tea leaf raw material; And
Mixing the rice bran extract and the tea leaf extract,
The tea leaf raw material is a mixture of Japanese leaf, bamboo leaf and green tea at a weight ratio of 6: 3-x: 1 + x (0? X? 2, x is a real number)
The step of extracting the rice bran extract is carried out by immersing the heated and stirred rice bran material in an extraction solvent at a temperature of 85 ° C to 95 ° C for 3 minutes to 7 minutes,
Wherein the step of extracting the tea leaf extract is carried out by immersing the tea leaf material in an extraction solvent at a temperature of 75 to 85 캜 for 1 to 5 minutes.

The method according to claim 1,
Wherein the raw agitated raw material is heated and stirred at a temperature of 140 ° C to 150 ° C for 10 minutes to 20 minutes to produce a leached tea using the rice bran and tea leaves.

delete

The method according to claim 1,
In extracting the tea leaf extract from the tea leaf material,
Wherein the tea leaf raw material is used in an amount of 5g to 15g.

delete

The method according to claim 1,
In the step of mixing the rice bran extract and the tea leaf extract,
Wherein the mixture of the rice bran extract and the tea leaf extract is mixed at a volume ratio of 50:50, 60:40, 70:30 or 80:20.