KR101904042B1 - Method for producing black Gastrodia elata tea with increased functionality and taste - Google Patents
Method for producing black Gastrodia elata tea with increased functionality and taste Download PDFInfo
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- KR101904042B1 KR101904042B1 KR1020170044767A KR20170044767A KR101904042B1 KR 101904042 B1 KR101904042 B1 KR 101904042B1 KR 1020170044767 A KR1020170044767 A KR 1020170044767A KR 20170044767 A KR20170044767 A KR 20170044767A KR 101904042 B1 KR101904042 B1 KR 101904042B1
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- gastrodia elata
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- elata blume
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- 229930182487 phenolic glycoside Natural products 0.000 description 1
- 150000007950 phenolic glycosides Chemical class 0.000 description 1
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- PYWVYCXTNDRMGF-UHFFFAOYSA-N rhodamine B Chemical compound [Cl-].C=12C=CC(=[N+](CC)CC)C=C2OC2=CC(N(CC)CC)=CC=C2C=1C1=CC=CC=C1C(O)=O PYWVYCXTNDRMGF-UHFFFAOYSA-N 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 증숙, 건조, 추출 및 분말화하여 제조한 흑천마 분말과 볶음 및 분말화한 오미자 분말을 혼합하여 제조하는 것을 특징으로 하는 흑천마 차의 제조방법 및 상기 방법으로 제조된 흑천마 차에 관한 것이다.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, .
천마(天痲, Gastrodiae rhizoma)는 뽕나무 버섯과 편리 공생하는 난초과(Orchidaceae)에 속한 다년생 초목으로, 잎이 없으며 땅속의 괴경이 약재로 쓰이고 있다. 천마 외면은 담황색-황갈색을 띠고 무늬가 있으며, 적전, 귀독우, 이모, 신초, 정풍초 등의 이명을 가지고 있고, 진대 뇌공포구론에 천마라는 명칭으로 최초 수록되어 있다. 천마는 약성이 무독하고 맛은 매우며, 주로 두통, 사지마비, 반신불수, 현기증, 고혈압, 당뇨병, 신경성 질환, 간질환, 언어장애, 소아경련, 특히 현대인의 스트레스 해소, 비만 감소, 음주 해소 등에 효능이 있으며, 최근에는 콜레스테롤 저감 효과도 보고된 바 있다.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.
천마에 함유되어 있는 성분은 대부분 페놀성 화합물로서 가스트로딘(gastrodin), 페놀성 배당체, 유황 함유 페놀성 화합물, 유기산, 당 및 베타-시토스테롤(β-sitosterol) 등이 분리되어 보고되었다. 그 이외에도 스테롤(sterol)류, 콜레스테롤(cholesterol), p-하이드록시벤질 알콜(p-hydroxylbenzyl alcohol)과 바닐린(vanillin), 바닐릴 알콜(Vanilil alcohol), p-하이드록시벤즈알데히드(p-hydroxybenzaldehyde) 등의 성분에 대해서도 알려져 있다. 각 성분의 약리 작용에 대한 연구도 활발히 이루어지고 있는데, 그 중에서도 특히 가스트로딘(Gastrodin)과 p-하이드록시벤질 알콜(p-Hydroxybenzyl alcohol)에 대한 연구가 주를 이루고 있다.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.
가스트로딘(Gastrodin)은 기억력과 인지력을 상승시키며 우울증, 경련 등의 신경병증을 억제하고 혈압을 낮추며 허혈성 질환을 억제하는 심장병증에 효과가 있다. 또한 간세포를 활성화시키고 혈당을 낮추며 항염증 효과가 있는 것으로 알려져 있다.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.
천마는 다른 한약재와 달리 불쾌취가 매우 강해 이를 식품에 적용하는 경우 관능적인 특성이 문제가 되며, 또한, 천마를 이용한 차의 개발하는 기술은 미미한 실정이다.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.
한편, 오미자(Schisandra chinensis)는 공 모양으로 지름 약 1 cm이고 짙은 붉은 빛깔이다. 속에는 붉은 즙과 불그스레한 갈색 종자가 1~2개 들어 있다. 단맛, 신맛, 쓴맛, 짠맛, 매운맛의 5가지 맛이 나며, 그 중에서도 신맛이 강하다. 오미자에는 시잔드린, 고미신, 시트럴, 사과산, 시트르산 등의 성분이 들어 있어, 심장을 강하게 하고 혈압을 내리며 면역력을 높여 주어 강장제로 사용한다. 폐기능을 강하게 하고 진해, 거담 작용이 있어서 기침이나 갈증 등을 치료하는 데 도움이 된다. 말린 열매를 찬물에 마가 붉게 우러난 물에 꿀, 설탕을 넣어 음료로 마시거나 화채나 녹말편을 만들어 먹는다. 밤, 대추, 미삼을 함께 넣고 끓여 차를 만들거나 술을 담그기도 한다.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.
한국공개특허 제2016-0052293호에는 천마 기반의 침출용 차의 제조방법이 개시되어 있고, 한국등록특허 제0710707호에는 천마를 이용한 건강음료의 제조방법이 개시되어 있으나, 본 발명의 기능성 및 기호도가 증진된 흑천마 차의 제조방법과는 상이하다.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.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명에서는 화학첨가물, 감미료 등의 식품첨가물은 사용하지 않으면서 유효성분 및 기능성이 증진된 흑천마 차를 제조하기 위해, 천마 및 오미자의 재료 전처리, 배합비 등의 제조조건을 최적화하여, 유효성분 및 항산화 활성이 증진되면서 기호도가 우수한 흑천마 차의 제조방법을 제공하는 데 있다.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.
상기 과제를 해결하기 위해, 본 발명은 (1) 세척한 천마를 탈수시킨 후 절단하는 단계; (2) 상기 (1)단계의 절단한 천마를 건조 및 증숙하는 과정을 반복하여 흑천마를 제조하는 단계; (3) 상기 (2)단계의 제조한 흑천마에 증류수를 첨가한 후 추출하는 단계; (4) 상기 (3)단계의 추출한 흑천마 추출물을 농축 및 동결건조한 후 분쇄하여 흑천마 추출 분말을 제조하는 단계; (5) 오미자를 볶고 냉각한 후 분말화하여 볶음 오미자 분말을 준비하는 단계; 및 (6) 상기 (4)단계의 제조한 흑천마 추출 분말과 상기 (5)단계의 준비한 볶음 오미자 분말을 티백에 넣어 포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 흑천마 차의 제조방법을 제공한다.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.
또한, 본 발명은 상기 방법으로 제조된 흑천마 차를 제공한다.Further, the present invention provides a black tea horse manufactured by the above method.
본 발명의 흑천마 차는 화학첨가물 및 감미료 등의 식품첨가물은 일체 첨가하지 않은 100% 천연차로 소비자들이 안심하고 섭취할 수 있는 이점이 있다. 또한, 천마의 유효성분의 흡수를 용이하게 하고 전처리 과정에서 유효성분이 더욱 증진되어 천마의 효능을 극대화할 수 있고, 물에 우릴 경우 우려내는 시간이 빠르고 유효성분의 추출효율도 더 높아지는 이점이 있다. 또한, 천마 특유의 이취는 제거되면서 구수한 풍미는 증진되어 누구나 거부감없이 음용할 수 있고, 볶은 오미자를 적정량 첨가하여 산미를 더하여 더욱 기호도가 우수한 흑천마 차를 제공할 수 있다.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.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention,
(1) 세척한 천마를 탈수시킨 후 절단하는 단계;(1) dehydrating and cutting the washed horse chestnut;
(2) 상기 (1)단계의 절단한 천마를 건조 및 증숙하는 과정을 반복하여 흑천마를 제조하는 단계;(2) repeating the step of drying and boiling the chitin which has been cut in the step (1), thereby producing hectorochrome;
(3) 상기 (2)단계의 제조한 흑천마에 증류수를 첨가한 후 추출하는 단계;(3) adding distilled water to the black chewing gum prepared in the step (2) and extracting it;
(4) 상기 (3)단계의 추출한 흑천마 추출물을 농축 및 동결건조한 후 분쇄하여 흑천마 추출 분말을 제조하는 단계;(4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder;
(5) 오미자를 볶고 냉각한 후 분말화하여 볶음 오미자 분말을 준비하는 단계; 및(5) frying the omelet, cooling it and pulverizing it to prepare roasted omelet powder; And
(6) 상기 (4)단계의 제조한 흑천마 추출 분말과 상기 (5)단계의 준비한 볶음 오미자 분말을 티백에 넣어 포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 흑천마 차의 제조방법을 제공한다.(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.
본 발명의 흑천마 차의 제조방법에서, 상기 (1)단계는 바람직하게는 세척한 천마를 50~60℃에서 8~10시간 동안 탈수시킨 후 2~3 cm 크기로 절단할 수 있다. 상기와 같은 조건으로 천마를 전처리하는 것이 감모를 방지하고 이후 공정인 흑천마 제조에 용이한 상태로 준비할 수 있었다.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.
또한, 본 발명의 흑천마 차의 제조방법에서, 상기 (2)단계는 바람직하게는 절단한 천마를 110~130℃에서 80~100분 동안 건조 및 70~80℃에서 80~100분 동안 증숙하는 건조 및 증숙 과정을 4~6회 반복하여 흑천마를 제조할 수 있으며, 더욱 바람직하게는 절단한 천마를 120℃에서 90분 동안 건조 및 70~80℃에서 90분 동안 증숙하는 건조 및 증숙 과정을 5회 반복하여 흑천마를 제조할 수 있다. 상기와 같은 조건으로 증숙 및 건조하여 흑천마를 제조하는 것이 천마의 유효성분의 추출효율을 더욱 향상시키면서 기능성이 더욱 증진된 흑천마로 제조할 수 있었다.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.
또한, 본 발명의 흑천마 차의 제조방법에서, 상기 (3)단계는 바람직하게는 제조한 흑천마에 흑천마 중량대비 증류수를 14~16배 첨가한 후 90~100℃에서 16~24시간 동안 추출할 수 있으며, 더욱 바람직하게는 제조한 흑천마에 흑천마 중량대비 증류수를 15배 첨가한 후 95℃에서 20시간 동안 추출할 수 있다. 상기와 같은 조건으로 흑천마를 추출하는 것이 흑천마의 유효성분을 최대로 추출하면서 흑천마 특유의 이미 및 이취를 최소화하여 기호도를 향상시킬 수 있었다.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.
또한, 본 발명의 흑천마 차의 제조방법에서, 상기 (4)단계와 같이 흑천마 추출물을 동결건조한 후 분말화하는 것이 흑천마의 유효성분을 파괴하지 않으면서 침출 시 추출이 용이한 흑천마 분말로 제조할 수 있었다.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 .
또한, 본 발명의 흑천마 차의 제조방법에서, 상기 (5)단계의 볶음 오미자 분말은 바람직하게는 오미자를 170~190℃에서 15~25분 동안 볶고 냉각한 후 4~6 메쉬로 분말화하여 제조할 수 있으며, 더욱 바람직하게는 오미자를 180℃에서 20분 동안 볶고 냉각한 후 5 메쉬로 분말화하여 제조할 수 있다. 상기와 같은 조건으로 오미자를 전처리하는 것이 흑천마의 풍미와 잘 어우러져 차의 기호도를 향상시킬 수 있었다.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.
또한, 본 발명의 흑천마 차의 제조방법에서, 상기 (6)단계에서 흑천마 추출 분말과 볶음 오미자 분말은 바람직하게는 89~93:11~7 중량비율로 티백에 넣을 수 있으며, 더욱 바람직하게는 91:9 중량비율로 티백에 넣을 수 있다. 상기와 같은 비율로 흑천마 추출 분말과 볶음 오미자 분말을 혼합하는 것이 흑천마와 볶음 오미자의 맛과 향이 잘 어우러져 풍미가 더욱 향상된 차로 제조할 수 있었다.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.
본 발명의 흑천마 차의 제조방법은 보다 구체적으로는The method for manufacturing a black tea machine of the present invention is more specifically
(1) 세척한 천마를 50~60℃에서 8~10시간 동안 탈수시킨 후 2~3 cm 크기로 절단하는 단계;(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) 상기 (1)단계의 절단한 천마를 110~130℃에서 80~100분 동안 건조 및 70~80℃에서 80~100분 동안 증숙하는 건조 및 증숙 과정을 4~6회 반복하여 흑천마를 제조하는 단계;(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) 상기 (2)단계의 제조한 흑천마에 흑천마 중량대비 증류수를 14~16배 첨가한 후 90~100℃에서 16~24시간 동안 추출하는 단계;(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) 상기 (3)단계의 추출한 흑천마 추출물을 농축 및 동결건조한 후 분쇄하여 흑천마 추출 분말을 제조하는 단계;(4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder;
(5) 오미자를 170~190℃에서 15~25분 동안 볶고 냉각한 후 분말화하여 볶음 오미자 분말을 준비하는 단계; 및(5) firing omiza at 170 to 190 ° C for 15 to 25 minutes, cooling and pulverizing to prepare fried omiza powder; And
(6) 상기 (4)단계의 제조한 흑천마 추출 분말과 상기 (5)단계의 준비한 볶음 오미자 분말을 89~93:11~7 중량비율로 티백에 넣어 포장하는 단계를 포함할 수 있으며,(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,
더욱 구체적으로는More specifically,
(1) 세척한 천마를 50~60℃에서 8~10시간 동안 탈수시킨 후 2~3 cm 크기로 절단하는 단계;(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) 상기 (1)단계의 절단한 천마를 120℃에서 90분 동안 건조 및 70~80℃에서 90분 동안 증숙하는 건조 및 증숙 과정을 5회 반복하여 흑천마를 제조하는 단계;(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) 상기 (2)단계의 제조한 흑천마에 흑천마 중량대비 증류수를 15배 첨가한 후 95℃에서 20시간 동안 추출하는 단계;(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) 상기 (3)단계의 추출한 흑천마 추출물을 농축 및 동결건조한 후 분쇄하여 흑천마 추출 분말을 제조하는 단계;(4) concentrating, lyophilizing and pulverizing the extracted black chamois extract in step (3) to prepare a black chamois extract powder;
(5) 오미자를 180℃에서 20분 동안 볶고 냉각한 후 분말화하여 볶음 오미자 분말을 준비하는 단계; 및(5) firing omiza at 180 DEG C for 20 minutes, cooling and pulverizing to prepare fried omiza powder; And
(6) 상기 (4)단계의 제조한 흑천마 추출 분말과 상기 (5)단계의 준비한 볶음 오미자 분말을 91:9 중량비율로 티백에 넣어 포장하는 단계를 포함할 수 있다.(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.
본 발명은 또한, 상기 방법으로 제조된 흑천마 차를 제공한다.The present invention also provides a black tea horse manufactured by the above method.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.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.
제조예Manufacturing example 1: One: 흑천마Black horse 분말 제조 Powder manufacturing
(1) 세척한 천마를 열풍건조기에서 50~60℃에서 8~10시간 동안 탈수시킨 후 2~3 cm 크기로 절단하였다.(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) 상기 (1)단계의 절단한 천마를 120℃에서 90분 동안 건조 및 70~80℃에서 90분 동안 증숙하는 건조 및 증숙 과정을 5회 반복하여 흑천마를 제조하였다.(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) 상기 (2)단계의 제조한 흑천마에 흑천마 중량대비 증류수를 15배 첨가한 후 95℃에서 20시간 동안 추출하고 여과하였다.(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) 상기 (3)단계의 여과한 흑천마 추출물을 농축 및 동결건조한 후 분쇄하여 흑천마 분말을 제조하였다.(4) The black gum extract obtained in step (3) was concentrated, lyophilized, and pulverized to prepare a black gum powder.
비교예Comparative Example 1: One: 흑천마Black horse 분말 제조 Powder manufacturing
(1) 증자기의 채반에 천마를 올리고, 증류수를 증자기에 넣고 121℃의 온도 및 1.2 kg/cm2의 가압으로 30분간 증숙한 다음 36℃에서 5시간 동안 건조하는 증숙 및 건조과정을 5회 반복하여 흑천마를 제조하였다.(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) 상기 (1)단계의 제조한 흑천마를 건조기로 50℃에서 수분함량이 5% 이내가 되도록 건조한 후 파쇄기로 5 mesh의 굵기로 분말화하여 흑천마 분말을 제조하였다.(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.
비교예Comparative Example 2: 2: 흑천마Black horse 분말 제조 Powder manufacturing
상기 제조예 1의 방법으로 흑천마 분말을 제조하되, (2)단계의 증숙 시 100℃의 온도에서 50분간 증숙하여 흑천마 분말을 제조하였다.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.
비교예Comparative Example 3: 3: 흑천마Black horse 분말 제조 Powder manufacturing
상기 제조예 1의 방법으로 흑천마 분말을 제조하되, (2)단계의 건조 시 60℃에서 3시간 동안 건조하여 흑천마 분말을 제조하였다.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.
비교예Comparative Example 4: 4: 흑천마Black horse 분말 제조 Powder manufacturing
상기 제조예 1의 방법으로 흑천마 분말을 제조하되, (2)단계의 건조 시 120℃에서 4시간 동안 건조하여 흑천마 분말을 제조하였다.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.
비교예Comparative Example 5: 5: 흑천마Black horse 분말 제조 Powder manufacturing
상기 제조예 1의 방법으로 흑천마 분말을 제조하되, (2)단계의 증숙 및 건조 과정을 2회 반복하여 흑천마 분말을 제조하였다.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.
비교예Comparative Example 6: 6: 흑천마Black horse 분말 제조 Powder manufacturing
상기 제조예 1의 방법으로 흑천마 분말을 제조하되, (2)단계의 증숙 및 건조 과정을 9회 반복하여 흑천마 분말을 제조하였다.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.
비교예Comparative Example 7: 7: 흑천마Black horse 분말 제조 Powder manufacturing
상기 제조예 1의 방법으로 흑천마 분말을 제조하되, (3)단계의 추출 시 80℃에서 30시간 동안 추출하여 흑천마 분말을 제조하였다.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.
비교예Comparative Example 8: 8: 흑천마Black horse 분말 제조 Powder manufacturing
상기 제조예 1의 방법으로 흑천마 분말을 제조하되, (3)단계의 추출 시 95℃에서 10시간 동안 추출하여 흑천마 분말을 제조하였다.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).
제조예Manufacturing example 2: 2: 흑천마Black horse 차 제조 Car manufacturing
(1) 이물질을 제거한 오미자 열매를 180℃에서 20분 동안 볶고 냉각한 후 파쇄기로 5 mesh의 굵기로 분말화하여 볶음 오미자 분말을 준비하였다.(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) 상기 제조예 1의 제조한 흑천마 분말과 상기 (1)단계의 준비한 볶음 오미자 분말을 91:9 중량비율로 티백에 3 g씩 포장하였다.(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.
비교예Comparative Example 9: 9: 흑천마Black horse 차 제조 Car manufacturing
상기 제조예 2의 방법으로 흑천마 차를 제조하되, (1)단계에서 오미자 열매를 볶지 않고 제조한 오미자 분말을 이용하여 흑천마 차를 제조하였다.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).
비교예Comparative Example 10: 10: 흑천마Black horse 차 제조 Car manufacturing
상기 제조예 2의 방법으로 흑천마 차를 제조하되, (1)단계에서 오미자 열매를 150℃에서 35분 동안 볶고 냉각한 후 분말화한 볶음 오미자 분말을 이용하여 흑천마 차를 제조하였다.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.
비교예Comparative Example 11: 11: 흑천마Black horse 차 제조 Car manufacturing
상기 제조예 2의 방법으로 흑천마 차를 제조하되, (1)단계에서 오미자 열매를 200℃에서 10분 동안 볶고 냉각한 후 분말화한 볶음 오미자 분말을 이용하여 흑천마 차를 제조하였다.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.
실시예Example 1: One: 흑천마Black horse 분말의 유효성분 및 항산화 활성 Active ingredient and antioxidant activity of powder
제조예 1의 방법으로 제조한 흑천마 분말과 비교예 1 내지 8의 흑천마 분말을 가지고 한국시험분석원에 의뢰하여 기능성분인 게스트로딘과 항산화 활성에 대한 결과는 하기 표 1과 같다. 게스트로딘은 시료 1 g씩 취하여 초순수 증류수 20 mL에 희석 및 추출하고 원심분리한 후 상등액을 얻어 30 ㎕씩 주입하여 분석하고, 항산화 활성은 전자공여능을 측정하여 비교하였다.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.
그 결과, 생천마에 비해 흑천마 분말이 게스트로딘 함량 및 항산화 활성이 증진됨을 확인할 수 있었다. 흑천마 분말 중에서는 제조예 1의 흑천마 분말이 게스트로딘 함량이 가장 높게 나타났고, 비교예 1이 가장 낮은 함량을 나타내었다. 또한, 전자공여능도 마찬가지로 제조예 1의 흑천마 분말이 가장 높은 활성을 나타낸 반면, 비교예 1이 가장 낮은 활성을 나타내었다. 따라서, 제조예 1의 조건으로 흑천마 분말을 제조하는 것이 가장 바람직함을 확인할 수 있었다. 또한, 완성된 시제품인 제조예 2의 흑천마 차는 게스트로딘은 14.35 mg/g 함량을 나타내었고, 전자공여능도 55.87%로 높은 활성을 나타내어 품질이 우수함을 확인할 수 있었다.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.
실시예Example 2: 2: 흑천마Black horse 차의 관능검사 Sensory testing of tea
상기 제조예 2 및 비교예 9 내지 11의 방법으로 제조된 흑천마 차 티백을 80℃의 물 80 mL에 3분 동안 각각 우려낸 후 관능검사 요원 30명을 대상으로 관능검사를 실시하였다. 관능검사는 5점 척도법으로 실시하였으며, 그 결과를 평균값으로 계산하여 나타내었다.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.
그 결과, 제조예 2의 흑천마 차가 비교예들의 흑천마 차에 비해 향, 맛 및 전체적 기호도가 증진되어, 제조예 2의 흑천마 차는 풍미가 증진되어 더욱 선호하는 것으로 판단된다. 또한, 오미자를 볶지 않고 제조한 비교예 9의 흑천마 차가 가장 낮은 선호도를 나타내었다.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.
실시예Example 3: 재료 배합비에 따른 3: Depending on the proportion of ingredients 흑천마Black horse 차의 관능검사 Sensory testing of tea
상기 제조예 2의 방법으로 제조된 흑천마 차 티백과 제조예 2의 방법으로 흑천마 차를 제조하되, (2)단계의 흑천마 분말과 볶음 오미자 분말의 배합비를 달리하여 제조한 흑천마 차(비교예 12 내지 14)를 80℃의 물 80 mL에 3분 동안 각각 우려낸 후 관능검사 요원 30명을 대상으로 관능검사를 실시하였다. 관능검사는 5점 척도법으로 실시하였으며, 그 결과를 평균값으로 계산하여 나타내었다.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.
그 결과, 제조예 2의 흑천마 차가 비교예들의 흑천마 차에 비해 향, 맛 및 전체적 기호도가 가장 높게 나타나, 흑천마 분말과 볶음 오미자 분말을 91:9 중량비율로 혼합하여 차를 제조하는 것이 가장 선호하는 것을 확인할 수 있었다.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.
이상에서 본 발명의 제조예 및 실시예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다.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)
(2) 상기 (1)단계의 절단한 천마를 110~130℃에서 80~100분 동안 건조 및 70~80℃에서 80~100분 동안 증숙하는 건조 및 증숙 과정을 4~6회 반복하여 흑천마를 제조하는 단계;
(3) 상기 (2)단계의 제조한 흑천마에 흑천마 중량대비 증류수를 14~16배 첨가한 후 90~100℃에서 16~24시간 동안 추출하는 단계;
(4) 상기 (3)단계의 추출한 흑천마 추출물을 농축 및 동결건조한 후 분쇄하여 흑천마 추출 분말을 제조하는 단계;
(5) 오미자를 170~190℃에서 15~25분 동안 볶고 냉각한 후 분말화하여 볶음 오미자 분말을 준비하는 단계; 및
(6) 상기 (4)단계의 제조한 흑천마 추출 분말과 상기 (5)단계의 준비한 볶음 오미자 분말을 89~93:11~7 중량비율로 티백에 넣어 포장하는 단계를 포함하여 제조하는 것을 특징으로 하는 게스트로딘(gastrodin) 함량 및 항산화 활성이 증진된 흑천마 차의 제조방법.(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.
Priority Applications (1)
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111053135A (en) * | 2019-05-15 | 2020-04-24 | 吉林农业大学 | Development of gastrodia elata stem health tea |
KR102555385B1 (en) * | 2023-01-05 | 2023-07-13 | 차재식 | Manufacturing method of solid tea with improved palatability and solubility |
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KR100625610B1 (en) * | 2005-03-28 | 2006-09-20 | 무주군약초영농조합법인 | Chunma beverage of paste type and manufacturing method thereof |
KR100839977B1 (en) | 2007-02-09 | 2008-06-19 | 양철준 | Producing method of drinking water using oriental medicine |
KR100870139B1 (en) | 2007-12-20 | 2008-11-24 | 주식회사 참선진 종합식품 | Beverage comprising gastrodia elata extract, brown rice-phellinus linteus extract, raw material of herb medicine extract and preparation method thereof |
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KR100625610B1 (en) * | 2005-03-28 | 2006-09-20 | 무주군약초영농조합법인 | Chunma beverage of paste type and manufacturing method thereof |
KR100839977B1 (en) | 2007-02-09 | 2008-06-19 | 양철준 | Producing method of drinking water using oriental medicine |
KR100870139B1 (en) | 2007-12-20 | 2008-11-24 | 주식회사 참선진 종합식품 | Beverage comprising gastrodia elata extract, brown rice-phellinus linteus extract, raw material of herb medicine extract and preparation method thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN111053135A (en) * | 2019-05-15 | 2020-04-24 | 吉林农业大学 | Development of gastrodia elata stem health tea |
KR102555385B1 (en) * | 2023-01-05 | 2023-07-13 | 차재식 | Manufacturing method of solid tea with improved palatability and solubility |
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