KR101904042B1 - Method for producing black Gastrodia elata tea with increased functionality and taste - Google Patents

Abstract

The present invention relates to a method for preparing black Gastrodia elata Blume tea, and black Gastrodia elata Blume tea manufactured thereby. The method comprises: a step (1) of dehydrating and cutting washed Gastrodia elata Blume; a step (2) of repeating a process of drying and steaming the Gastrodia elata Blume cut in the step (1) to prepare black Gastrodia elata Blume; a step (3) of adding distilled water to black Gastrodia elata Blume prepared in the step (2) to make extraction; a step (4) of concentrating and dry-freezing the black Gastrodia elata Blume extract extracted in the step (3) and then grinding the same to prepare black Gastrodia elata Blume extract powder; a step (5) of frying and then cooling Schisandra chinensis, and then grinding the same into powder to prepare fried Schisandra chinensis powder; and a step (6) of putting the black Gastrodia elata Blume extract powder prepared in the step (4) and fried Schisandra chinensis powder prepared in the step (5) into a teabag to package the same. In the black Gastrodia elata Blume tea of the present invention, an active ingredient of Gastrodia elata Blume is enhanced, and off-flavor unique for Gastrodia elata Blume is removed, and soft and deep taste and favor are added to provide black Gastrodia elata Blume tea with greatly enhanced preference.

Description

[0001] The present invention relates to a method for producing black tea,

The present invention relates to a method for producing a black tea horse tea, which comprises mixing a black tea horse powder prepared by boiling, drying, extracting and pulverizing and a roasted and powdered oomia powder, .

Gamma (Gamma, Gastrodiae rhizoma ) is a perennial plant belonging to the Orchidaceae (Orchidaceae), which is in harmony with the mulberry mushroom. It has no leaves, and underground tubers are used as medicines. The outer surface of the rhinoceros has pale yellow to yellowish brown pattern, and it has tinnitus such as pelagic, guinea pig, aimo, shincho, and gongpungcho. Chunma is a non-toxic substance and has a very high taste. It is mainly used for the treatment of headache, limb paralysis, dizziness, dizziness, hypertension, diabetes, neurological diseases, liver diseases, speech disorders, pediatric seizures, especially stress of modern people, And recently, cholesterol-lowering effect has been reported.

Gastrodin, phenolic glycosides, sulfur-containing phenolic compounds, organic acids, sugars and β-sitosterol have been reported to be largely classified as phenolic compounds. In addition, sterols, cholesterol, p-hydroxylbenzyl alcohol and vanillin, vanilyl alcohol, p-hydroxybenzaldehyde and the like Are also known. Studies on the pharmacological action of each ingredient have been actively carried out. Among them, studies on gastrodin and p-hydroxybenzyl alcohol are mainly made.

Gastrodin increases memory and cognition, and is effective in suppressing neuropathy such as depression, convulsions, lowering blood pressure, and suppressing ischemic diseases. It is also known that it activates hepatocytes, lowers blood sugar and has an anti-inflammatory effect.

Unlike other herbal medicines, Chunma is very strong in unpleasant odor. When applied to foods, its sensual characteristics are a problem. Also, the technique of developing tea using chimma is very limited.

Meanwhile, Schisandra chinensis ) is a ball with a diameter of about 1 cm and a dark red color. It contains one to two reddish juice and reddish brown seeds. It has five flavors: sweet, sour, bitter, salty, and spicy. Omija contains ingredients such as iszindrin, gomilin, citral, malic acid, and citric acid, and strengthens the heart, lowers the blood pressure, increases the immunity, and is used as a tonic. It strengthens the pulmonary function, and it helps to cure the cough and thirst by the deep sea bream and the geodam function. I put the dried fruit in the cold water, and I put the honey and the sugar in the water which is red, and drink it with a drink, and it makes it to eat a leaf or a starch piece. Chestnuts, jujube, and mushrooms are put together and boiled to make tea or soak.

Korean Patent Laid-Open Publication No. 2016-0052293 discloses a method for producing a lean tea based lean tea, and Korean Patent No. 0710707 discloses a method for producing a health beverage using a cheongma. However, the functionality and preference of the present invention Which is different from the method of producing the improved black tea horse tea.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a black tea horse with improved functional ingredients and functional ingredients without using chemical additives, sweeteners, , Mixing ratio and the like, thereby improving the active ingredient and antioxidative activity, and providing a method for producing a black tea horse having excellent preference.

In order to solve the above-described problems, the present invention provides a method for producing a chewing gum, comprising the steps of: (1) (2) repeating the step of drying and boiling the chitin which has been cut in the step (1), thereby producing hectorochrome; (3) adding distilled water to the black chewing gum prepared in the step (2) and extracting it; (4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder; (5) frying the omelet, cooling it and pulverizing it to prepare roasted omelet powder; And (6) packing the black chic marmalade powder prepared in the step (4) and the prepared fried omithine powder prepared in the step (5) into a tea bag, and packing the mixture. to provide.

Further, the present invention provides a black tea horse manufactured by the above method.

The black tea horse of the present invention has the advantage that consumers can safely eat the food additives such as chemical additives and sweeteners with 100% natural tea which is not added at all. In addition, it has an advantage of facilitating the absorption of the active ingredient of the horse chamois, further enhancing the effective ingredient in the pretreatment process, maximizing the efficacy of the chamois, and quickening the time for concern when water is used and extracting the effective ingredient. In addition, since the unique odor of Gunma is removed, the savory flavor is promoted so that anyone can drink without any feeling of rejection, and an appropriate amount of roasted Omiza can be added to provide a black tea horse with more favorable taste.

In order to achieve the object of the present invention,

(1) dehydrating and cutting the washed horse chestnut;

(2) repeating the step of drying and boiling the chitin which has been cut in the step (1), thereby producing hectorochrome;

(3) adding distilled water to the black chewing gum prepared in the step (2) and extracting it;

(4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder;

(5) frying the omelet, cooling it and pulverizing it to prepare roasted omelet powder; And

(6) packaging the black chic marmalade powder prepared in the step (4) and the prepared fried omithia powder prepared in the step (5) in a tea bag and packaging the same. do.

In the method of the present invention, the step (1) may preferably be performed by dehydrating the washed horse chestnuts at 50 to 60 ° C for 8 to 10 hours, followed by cutting to a size of 2 to 3 cm. Pretreatment of the gill hunks under the above conditions was able to prevent tearing and prepare them easily in the subsequent production of black horse.

In the method of the present invention, the step (2) is preferably a step of drying the cut chimney at 110 to 130 DEG C for 80 to 100 minutes and then aging at 70 to 80 DEG C for 80 to 100 minutes Drying and steaming may be repeated 4 to 6 times to prepare ocherchia. More preferably, the cut and dried chewing gum is dried at 120 ° C for 90 minutes and then aged at 70 to 80 ° C for 90 minutes. It is possible to produce hectoraceous hemp repeatedly. It was possible to prepare the black crab meat by further improving the extraction efficiency of the active ingredient of the cheongma and further improving the functionality by steam cooking under the above conditions and drying.

In addition, in the method of the present invention, the step (3) may be carried out by adding 14 to 16 times of distilled water to the prepared black gum, preferably 90 to 100 ° C for 16 to 24 hours And more preferably 15 times as much distilled water as the weight of the black horse horse milk is added to the prepared black horse, and the extract can be extracted at 95 ° C for 20 hours. Extraction of hectorite from the conditions described above was able to maximize extraction of the effective components of the black horse root and minimize the likelihood and odor inherent in black horse root to improve the preference degree.

In addition, in the method of the present invention for producing a black chitin mash tea, when the black chicory extract is lyophilized and pulverized as in the step (4), the black chestnut powder which is easy to extract upon leaching without destroying the active ingredient of the black chestnut .

In addition, in the method of the present invention, the roasted omija powder of the step (5) is preferably roasted at 170 to 190 ° C for 15 to 25 minutes, cooled, powdered to 4 to 6 mesh More preferably, the Schizosaccharum can be prepared by roasting at 180 DEG C for 20 minutes, cooling, and then pulverizing the mixture to 5 mesh. The pretreatment of Omiza with the above conditions was able to improve the preference of the tea by mixing with the flavor of black horse.

In addition, in the method of the present invention, in step (6), the black chamois extract powder and the roasted omija powder may be incorporated into the tea bag in a ratio of preferably 89 to 93: 11 to 7, Can be put into a tea bag at a weight ratio of 91: 9. Mixing the black ginseng extract powder and the fried omija powder at the same ratio as the above ratio was able to produce the tea with improved flavor by mixing the taste and flavor of black horse and fried omija.

The method for manufacturing a black tea machine of the present invention is more specifically

(1) dehydrating the washed horse chestnuts at 50 to 60 ° C for 8 to 10 hours, and then cutting the chunks at a size of 2 to 3 cm;

(2) Drying and boiling the sliced chymar from step (1) at 110 to 130 ° C for 80 to 100 minutes and at 70 to 80 ° C for 80 to 100 minutes, Producing;

(3) adding 14 to 16 times of distilled water to the black gum of the step (2) and extracting the mixture at 90 to 100 ° C for 16 to 24 hours;

(4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder;

(5) firing omiza at 170 to 190 ° C for 15 to 25 minutes, cooling and pulverizing to prepare fried omiza powder; And

(6) packing the prepared black chicory extract powder prepared in the step (4) and the prepared fried omithine powder prepared in the step (5) into a tea bag in a weight ratio of 89 to 93: 11 to 7,

More specifically,

(1) dehydrating the washed horse chestnuts at 50 to 60 ° C for 8 to 10 hours, and then cutting the chunks at a size of 2 to 3 cm;

(2) drying the chewed gum of step (1) by drying at 120 DEG C for 90 minutes and then drying and boiling at 70 to 80 DEG C for 90 minutes;

(3) adding 15 times of distilled water to the black horse mackerel produced in step (2) and extracting it at 95 ° C for 20 hours;

(4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder;

(5) firing omiza at 180 DEG C for 20 minutes, cooling and pulverizing to prepare fried omiza powder; And

(6) The step of packing the black chic marmalade powder prepared in the step (4) and the roasted schizomiana powder prepared in the step (5) into a tea bag in a weight ratio of 91: 9.

The present invention also provides a black tea horse manufactured by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  One: Black horse  Powder manufacturing

(1) The washed horse chestnut was dehydrated in a hot air dryer at 50 ~ 60 ℃ for 8 ~ 10 hours and cut into 2 ~ 3 cm size.

(2) The chewing gum cut in step (1) was dried at 120 ° C for 90 minutes and then stirred at 70-80 ° C for 90 minutes.

(3) Distilled water was added 15 times as much as the weight of black gum in the black gum prepared in the step (2), and the mixture was extracted at 95 캜 for 20 hours and filtered.

(4) The black gum extract obtained in step (3) was concentrated, lyophilized, and pulverized to prepare a black gum powder.

Comparative Example  One: Black horse  Powder manufacturing

(1) A milkshake was placed on a sesame pot, distilled water was added to the pottery, and the mixture was boiled for 30 minutes at a temperature of 121 ° C and a pressure of 1.2 kg / cm ² , and then dried for 5 hours at 36 ° C. Repeatedly, a hemac spring was produced.

(2) The black heather produced in step (1) was dried at 50 ° C to a moisture content of 5% or less by using a dryer and pulverized to a thickness of 5 mesh with a crusher to prepare a black horse powder.

Comparative Example  2: Black horse  Powder manufacturing

Black tea powder was prepared by the method of Preparation Example 1, and when boiled in the step (2), the black tea powder was prepared by boiling at 100 ° C for 50 minutes.

Comparative Example  3: Black horse  Powder manufacturing

Blacking powder was prepared by the method of Preparation Example 1, and dried at 60 캜 for 3 hours during drying in step (2), thereby preparing black coarse powder.

Comparative Example  4: Black horse  Powder manufacturing

Black tea powder was prepared by the method of Preparation Example 1, and dried at 120 ° C for 4 hours in the drying step (2), thereby preparing a black horse powder.

Comparative Example  5: Black horse  Powder manufacturing

Blacking powder was prepared by the method of Preparation Example 1, and the drying and drying process of the step (2) was repeated twice to prepare a black horse powder.

Comparative Example  6: Black horse  Powder manufacturing

Blacking powder was prepared by the method of Preparation Example 1, and the drying and drying process of the step (2) was repeated 9 times to prepare a black horse powder.

Comparative Example  7: Black horse  Powder manufacturing

Black tea powder was prepared by the method of Preparation Example 1, and extraction was carried out at 80 ° C for 30 hours in the extraction of step (3), thereby preparing a black horse powder.

Comparative Example  8: Black horse  Powder manufacturing

Black tea powder was prepared by the method of Preparation Example 1, and was extracted at 95 ° C for 10 hours in the step (3).

Manufacturing example  2: Black horse  Car manufacturing

(1) Fruits of Schizandra chinensis after removing the foreign materials were roasted at 180 ° C for 20 minutes, cooled, and pulverized into powder having a thickness of 5 mesh with a crusher.

(2) The black shine powder prepared in Preparation Example 1 and the prepared fried vermiculite powder prepared in the above (1) were packed in a tea bag in a weight ratio of 91: 9 in an amount of 3 g.

Comparative Example  9: Black horse  Car manufacturing

Black tea tea was prepared by the method of Preparation Example 2, and black tea tea was prepared in the step (1) by using Omima powder prepared without frying the fruit of Omiza in the step (1).

Comparative Example  10: Black horse  Car manufacturing

Black tea tea was prepared by the method of Preparation Example 2, and in step (1), the black tea was prepared using fried omija powder obtained by frying the omiza fruit at 150 ° C for 35 minutes and cooling the powder.

Comparative Example  11: Black horse  Car manufacturing

Black tea tea was prepared by the method of Preparation Example 2, and in step (1), the black tea was prepared using the fried omija powder which was obtained by frying the omiza fruit at 200 ° C for 10 minutes and then cooling it.

Example  One: Black horse  Active ingredient and antioxidant activity of powder

The results of black gum powder prepared by the method of Preparation Example 1 and black gum powder of Comparative Examples 1 to 8 were investigated for Korean gum rostin and antioxidative activity as a functional ingredient, as shown in Table 1 below. Gastrodine was obtained by diluting 1 g of each sample, diluting with 20 mL of ultrapure water, and centrifuging. The supernatant was collected and injected into each well of 30 ㎕. The antioxidant activity was measured by electron donating ability.

Guest Rhodin Contents and Antioxidative Activity of Black Ginseng Powder division Gastrodin (mg / g) Electron donating ability (%) Chunma 4.18 ± 0.73 10.44 + - 4.78 The black horse powder of Preparation Example 1 16.97 + - 0.56 47.63 ± 5.12 The black tea of Preparation Example 2 14.35 ± 0.28 55.87 ± 3.84 The black horse powder of Comparative Example 1 8.42 + - 0.38 28.69 ± 3.65 The black horse powder of Comparative Example 2 10.35 + - 0.48 35.68 ± 2.98 The black horse powder of Comparative Example 3 11.24 + - 0.62 30.24 + - 4.02 The black horse powder of Comparative Example 4 10.25 + - 0.35 34.26 + - 2.36 The black horse powder of Comparative Example 5 11.25 + - 0.87 32.25 + - 2.87 The black horse powder of Comparative Example 6 13.54 + - 0.42 40.21 + - 2.58 The black horse powder of Comparative Example 7 12.21 + - 0.54 34.25 + - 2.39 The black horse powder of Comparative Example 8 12.28 + - 0.47 35.39 ± 3.45

As a result, it was confirmed that the content of black rhododendron powder and the antioxidative activity of the black rhododendrons were increased in comparison with that of the live rhizome. The black rhododendron powder of Preparation Example 1 had the highest guestron content and Comparative Example 1 showed the lowest content. In addition, the electron donating ability of the black shine powder of Preparation Example 1 was the highest, while that of Comparative Example 1 was the lowest. Thus, it was confirmed that it is most preferable to prepare black horse mash powder under the conditions of Production Example 1. [ Also, it was confirmed that the black rhombus of Preparation Example 2, which was a completed prototype, showed 14.35 mg / g of ghost rhodamine and 55.87% of electron donating ability, indicating excellent quality.

Example  2: Black horse  Sensory testing of tea

The black tea tea bags prepared according to the methods of Preparation Example 2 and Comparative Examples 9 to 11 were subjected to sensory evaluation in 30 persons of sensory test after three minutes in 80 mL of 80 DEG C water. The sensory evaluation was performed by the 5 - point scaling method and the results were expressed as mean values.

Sensory evaluation of black tea division incense flavor Overall likelihood Production Example 2 4.35 4.56 4.48 Comparative Example 9 3.85 3.68 3.72 Comparative Example 10 4.02 4.20 4.12 Comparative Example 11 3.88 3.94 3.94

As a result, the flavor, taste and overall acceptability of the black tea extract of Preparation Example 2 were improved as compared with that of the black tea extract of Comparative Examples, and thus it was judged that the black tea extract of Preparation Example 2 was more preferred because the flavor was improved. In addition, the black jelly of Comparative Example 9, which was prepared without roasting Omija, showed the lowest preference.

Example  3: Depending on the proportion of ingredients Black horse  Sensory testing of tea

Black tea tea bag manufactured by the method of Preparation Example 2 and black tea tea by the method of Preparation Example 2 were prepared and the black tea powder prepared by different mixing ratios of the black tea powder and the roasted green tea powder in the step (2) Comparative Examples 12 to 14) were applied to 80 mL of water at 80 캜 for 3 minutes, respectively. The sensory evaluation was carried out on 30 sensory test personnel. The sensory evaluation was performed by the 5 - point scaling method and the results were expressed as mean values.

Sensory evaluation of black tea tea according to the ratio of ingredients division incense flavor Overall likelihood Production Example 2 (black horse: fried omija = 91: 9) 4.35 4.56 4.48 Comparative Example 12 (100% black horse powder) 3.64 3.58 3.60 Comparative Example 13 (black horse: fried omija = 9: 91) 3.48 4.00 3.82 Comparative Example 14 (black horse: fried omija = 97: 3) 4.28 4.34 4.26

As a result, the black tea powder of Preparation Example 2 showed the highest flavor, taste and overall acceptability compared to the black tea powder of Comparative Examples, and the tea was prepared by mixing the black tea powder and the fried vermiculite powder at a weight ratio of 91: 9 I was able to confirm my favorite.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (4)

(1) dehydrating the washed horse chestnuts at 50 to 60 ° C for 8 to 10 hours, and then cutting the chunks at a size of 2 to 3 cm;
(2) Drying and boiling the sliced chymar from step (1) at 110 to 130 ° C for 80 to 100 minutes and at 70 to 80 ° C for 80 to 100 minutes, and repeating the process 4 to 6 times, Producing;
(3) adding 14 to 16 times of distilled water to the black gum of the step (2) and extracting the mixture at 90 to 100 ° C for 16 to 24 hours;
(4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder;
(5) firing omiza at 170 to 190 ° C for 15 to 25 minutes, cooling and pulverizing to prepare fried omiza powder; And
(6) The method of producing a black tea chewing gum powder according to the above (4) and the roasted omelet powder prepared in the above step (5) are packed in a tea bag at a ratio of 89 to 93: 11 to 7 Wherein the gastrodin content and the antioxidative activity are enhanced. delete delete delete