KR102271286B1 - Misein-wood(Abelliophyllum distichum) containing beverages, and food materials tea, and method of maufacturing thereof - Google Patents

Abstract

The present invention relates to a food raw material or beverage and tea of Miseon tree, and a manufacturing method thereof.
In the case of manufacturing using Miseon wood, it is a raw material that can be used for various purposes by changing it into moderately bitter or high-grade deep bitterness by significantly reducing strong bitterness through the process of roasting (roasting) and keeping in mind the beneficial ingredients are sufficiently eluted. manufactured to make it drinkable.
The manufacturing method includes the steps of collecting Miseon tree leaves, washing them with fresh water, and removing moisture; reducing the temperature to 270 ~ 450 ℃; mindful stage; Roasting at 150 ~ 270 ℃; A mindful step of rubbing and dismantling the aggregates that have condensed with moisture while destroying the cellular tissue of the leaves of the Miseon tree; Roasting at 80 ~ 150 ℃; The step of making a tea bag by slicing it to 5 mm or less; drying to a moisture content of 3 to 9%; extraction step; Concentration step; includes.

Description

Misein-wood (Abelliophyllum distichum) containing beverages, and food materials tea, and method of maufacturing thereof

The leaves of Abelliophyllum distichum have a strong bitter taste, making it difficult to drink or tea.

Its taste is less than that of ginseng or Sotae among the plants known to be the most bitter, but comparable to that.

When exposed to sunlight and wind while staying in the sun, the bitterness is slightly reduced, but the loss of efficacy is large.

This is because polyphenols, vitamins, and organic matter are lost the longer they are stored.

In processing and manufacturing Miseon tree leaves into beverages or teas, the original taste and aroma of Miseon tree leaves should not be lost.

It is known that components such as polyphenols and saponins, which act as antioxidants, are weaker in parts such as the stem of the Miseon tree compared to the leaves.

Therefore, the present invention is to significantly reduce the bitter taste of Miseon tree leaves from a clean state to convert them into moderately bitter or deep bitter taste possessed by Miseon tree so that they can be consumed as beverages, food raw materials, and teas.

The leaves of Abelliophyllum distichum are rich in polyphenols.

Among polyphenols, which are antioxidants and anti-aging ingredients, flavanols called catechins account for most.

It has been revealed through reports from several routes that catechins have the effect of reducing body fat, so Miseon tree leaves are expected to be in the spotlight as a diet food of the future.

As a conventional technique using Miseon tree, Korean Patent Registration No. 706131, which discloses an anticancer agent containing Miseon tree extract, and Korean Patent Registration No. 656287, which discloses an anti-inflammatory agent containing Miseon tree extract, are effective. There is Korean Patent Registration No. 954695 for a cosmetic composition containing as an ingredient.

The above technical text relates to cosmetic, anti-inflammatory and anti-cancer drugs such as skin whitening and skin aging prevention using Miseon tree as an active ingredient.

The technology for concealing or reducing the bitter taste is not diverse in the food field so far, and there are techniques for culturing microorganisms such as Aspergillus niger and performing it as a fermentation method, and techniques for using compounds. is not suitable

In order to reduce the slightly bitter or astringent raw materials in the general manufacturing method of tea, methods such as roasting are implemented.

The present invention reveals a new fact that, unlike the examples of general teas that are slightly bitter or astringent, the leaves of Miseon tree are so bitter that they cannot be made into tea by anyone.

The intensity of the bitter taste is so severe that the truth of the raw material that has no choice but to be used limitedly as a food raw material and is inevitably obsolete is revealed, discovered, and introduced.

The present invention analyzes the characteristics of Miseon tree leaves to provide beverage, tea and food raw materials with a manufacturing method suitable for the characteristics.

The side body of the Miseon tree is around 2~10cm, and the width of the leaf is around 2~5cm, and it is not thick.

Many plants have effective ingredients as health food, but they have substances of self-defense mechanism, and Miseon tree shows strong bitter taste.

However, since this bitter taste is beneficial to the human body, such as saponins, it should not be removed altogether and must be changed to a deep or high-quality taste before it can be used as food for various purposes.

Barley is an anti-inflammatory and antibiotic plant that has strong resistance to the growth of harmful bacteria, but the browning rate progresses rapidly over time after harvesting.

Miseon tree is known for its efficacy and functionality, and the number of growers is increasing, but its use is limited as it is traded only for ornamental purposes or seedlings.

It is an object of the present invention to utilize the original qualities of bitter flavor as a beverage or tea and food raw material through a process step that exerts a significant influence by using the characteristics of the Miseon tree leaf.

The present invention discovers that the bitter taste of Miseon tree leaves is reduced to a technically significant level by the roasting (stirring) process and the minding process, and it is manufactured as a raw material for food and beverages, and tea.

The steps of the present invention are described below.

a. <Leaving and Mindful Steps of Miseon Tree Leaves>

1st process. Wash Miseon tree leaves with fresh water and remove moisture.

2nd process. The baking process is carried out at 270 ~ 450℃.

3rd process. Go through the mindful phase.

4th process. The baking process is carried out at 150 ~ 270℃.

5th process. Go through the mindful phase.

6th process. The baking process is carried out at 80 ~ 150℃.

7th process. Go through the mindful phase.

b. <Process of Miseon Tree Leaf Tea>

It is made into tea by drying it so that the moisture content is 3 to 9%.

c. <Miseon Tree Tea Bag Tea Manufacturing Stage>

It is made into a tea bag by adding the shredding and grinding process to 5mm or less.

As for the method of shredding, a shredder can be used, but it is preferable to rub and mash in the process of mindfulness.

d. <Step of manufacturing post-fermented tea from Miseon tree>

1st process - The baking process is carried out at 150 ~ 350℃.

Secondary process- Do a mindful process or perform molding.

3rd process - Dry evenly for 8 to 14 days.

4th process- The dried tea is fermented for 5 days or more, preferably fermented and aged for 30 days or more.

e. < Manufacturing process of Miseon tree beverage and food raw material >

1st process- The leaves of Miseon tree after the above process are crushed and extracted.

Secondary process- Concentrate the extract of Miseon tree.

3rd process- It is manufactured into beverages and food by mixing other raw materials.

f. <Process of flowers of Miseon tree>

Mix flowers with leaf tea.

When added to tea or beverages, the ratio of Miseon tree flowers to Miseon tree leaves is 88: 12 to 99.9: 0.1.

The bitter taste relieves stress by widening the bronchi of the human body toward the lungs and giving comfort, and the present invention provides this through the leaves of Miseon tree.

Bitter alkaloids of plants help to activate liver function, and the present invention provides this through Miseon tree leaves.

The catechins of polyphenols have the effect of clearing the head and quickly converting the stuffy mouth into a clean and refreshing feeling, and the present invention provides this through Miseon tree leaves.

However, when trying to provide the above-mentioned efficacy elements possessed by Miseon tree leaves as food, there is a sense of rejection due to the strong bitter taste of Miseon tree.

The barberry is an important plant resource throughout the day.

The present invention is used as a raw material for beverages and teas, as well as ice cream, baking, confectionery, alcoholic beverages, etc., by reducing the feeling of rejection due to the strong bitter taste, which was the biggest obstacle to the use of food raw materials of Miseon tree leaves.

In order to achieve the object of the present invention, the present invention
(1) the step of keeping the leaves of Miseon tree in mind after peeling them at 270~450℃;
(2) minding after peeling the Miseon tree leaves noted in step (1) at a temperature of 150 to 270°C; and
(3) It provides a method for producing Miseon tree leaf tea, characterized in that it comprises the step of roasting the Miseon tree leaves in mind in step (2) at a temperature of 80 to 150 ° C.
The present invention also provides the Miseon tree leaf tea prepared by the above method.
The present invention also provides a processed food using the Miseon tree leaf tea. Examples of the processed food may be used as a raw material for processed food such as tea bag tea, post-fermented tea, beverage, tea, ice cream, baking, confectionery, and alcoholic beverages.
Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.
a. <Leaving and Mindful Steps of Miseon Tree>

The present invention is a method for reducing bitterness through roasting (roasting), and is an advantageous method for preventing damage to leaves by heat, to prepare raw materials for food compositions, beverages and tea.

The duration of the soaking step should be at least 2 minutes.

For completeness of taste, preferably, even after performing the previous steps, the temperature may be selected and repeated.

In principle, it is a transition from high temperature to low temperature, but depending on the condition of the leaf, the temperature can be actively increased or decreased within the temperature step by step.

1st process- Wash the leaves of Miseon tree with fresh water.

Remove moisture from the washed Miseon tree leaves and proceed to the next process within 8 hours to prevent severe withering and browning.

Preferably, the moisture is removed and it enters within 5 hours, and large leaves are cut and implemented.

Secondary process- As the next process, the baking process is performed.

The roasting process is performed primarily at 270 ~ 450℃, and it is also a process to evaporate moisture, reduce bitterness, and weaken plant allergens of Miseon tree.

delete

It can be sprayed with water or roasted (roasted) in a wet state, which is included in the spirit and spirit of the present invention.

3rd process- The next process is the mind stage.

It can be carried out by a mechanical process, but preferably, the fibrous aggregate of the Miseon tree leaves is crushed little by little while rubbing and mashing by hand.

4th process- As the next process, the baking process is performed at 150 ~ 270℃.

delete

delete

It is a process in which the tough part of the cell fiber is softened and the water vapor sent into the cell attempts to pressure and expand.

5th process - proceed with the mindful step.

At this time, it seems that the surface has been dried, but the inside contains a lot of moisture, and there is almost no fresh smell.

6th process - As the next process, the baking process is performed at 80 ~ 150℃.

delete

Approach in the posture of smelling, not allowing the particles to stay on the heating surface for a long time, and finish this step when the savory aroma continues to increase.

7th process- The next process is rubbing and mindful process.

It controls the strength and weakness of rolling and force, and proceeds by checking the uniformity of particles in detail.

Although the above roasting (stirring) and minding steps may be performed by a mechanical process, it is preferably done manually.

b. <Process of Miseon Tree Leaf Tea>

In the next step, it is dried so that the moisture content is 3 to 9%.

Select a well-ventilated area and spread evenly to dry.

Miseon tree leaf tea is carried out in two or more stages of roasting and fermenting, and preferably in three or more stages.

The amount of Miseon tree leaf tea per serving is 0.1 to 3 g, preferably 0.3 to 1.5 g.

c. <Miseon Tree Tea Bag Tea Manufacturing Stage>

After the roasting process and several times of mindfulness process, the millet tree is chopped to 5mm or less and the grinding step is added to make a tea bag.

As for the method of shredding, a shredder can be used, but it is preferable to rub and crush it in the mindful process step.

d. < Post-fermented tea manufacturing stage>

Miseon tree flowers can be added to fermented tea, and the flowers can increase the flavor of fermentation.

1st process - The baking process is carried out at 150 ~ 350℃.

Secondary process - Keep in mind or apply force as if filling the mold, press and fill the mold.

3rd process - Dry evenly for 8 to 14 days.

4th process- Dried and fermented for more than 5 days, preferably fermented for more than 30 days at around 70% humidity, and the aging period is extended.

Compared to the antibacterial power of Miseon tree, it has relatively superior fermentation ability, so careful attention and active environmental response are required to prevent harmful bacteria or harmful spores from entering in the humid summer.

The post-fermented tea prepared by the above method converts the bitter taste of Miseon tree leaves into the bitter taste of deep flavor.

e. < Miseon tree food raw material and beverage manufacturing process >

1st process - beverage, food raw material process is a. It can be carried out immediately at any stage after the roasting process of the first process in the <Miseon Tree Roasting and Minding Step>, and can be roasted at 80 ~ 450℃ depending on the bitterness requirement of the raw material. In order to conform to the manufacturing intention of the present invention, preferably, the three steps are carried out, and more preferably, it is repeated in addition.

It is desirable not to exceed the year of processing of Miseon tree leaves, and natural drying prefers shade.

The pulverization is preferably carried out to 10 mesh or less for extraction.

There are several methods for extracting Miseon tree leaves, such as a solvent extraction method using an extraction solvent, a pressure extraction method, a supercritical extraction method, an ultrasonic extraction method, etc. Preferably, hot water extraction is performed.

Secondary process - Concentration of the Miseon tree leaf extract can be carried out by freezing concentration or reduced pressure concentration, preferably by reduced pressure concentration.

In the case of a concentrate, the beverage generally contains 0.01 to 3% by weight in a total of 100 parts by weight, but if it is less than 0.01%, an effective function cannot be expected, and if it is more than 3%, there is a risk of exhilaration due to pharmacological action, preferably 0.03 to 2% contains

Tertiary process- The extract and concentrate of Miseon tree leaf of the present invention is prepared by adding a mixture that can be expected to have a synergistic effect in taste and function depending on the purpose.

In beverages and foods containing Miseon tree leaf extract and concentrate, vitamins, amino acids, organic acids, sugars, dietary fiber, mint, honey, propolis, taurine, dietary fiber, viscosity modifier, salt, food It may contain one or more selected from additives, preservatives, emulsifiers, glucosamine, casein, caffeine, fruits, sorghum, bellflower, ginseng, and the like.

In the manufacture of Miseon tree leaf beverage, sweet raw materials that complement bitter taste may be used, and one or more kinds of raw materials are important from the group consisting of jujube, licorice, and cinnamon.

The Miseon tree leaf extract or concentrate prepared by the present invention may be packaged by itself, and may be prepared in various formulations in addition to pouches, ampoules, glass bottles, cans, etc., and may include beverages, tea, ice cream, baking, confectionery, and alcoholic beverages. It can be used as a food raw material such as

f. <Process of flowers of Miseon tree>

When added to tea or beverages, the ratio of Miseon tree leaves to Miseon tree flowers is 88: 12 to 99: 1.

Miseon tree petal tea is leached 0.1 to 5 g at a time to drink, preferably 0.3 to 3 g.

Miseon tree flowers can be collected and roasted, naturally dried, freeze-dried, or hot air-dried. However, the flowers are dwarf and have low moisture content, so there is a risk that debris may be generated if the flowers are roasted or dried naturally.

Preferably, it is preferably freeze-dried immediately after collection.

Miseon tree flowers are collected and dried from mid-March to early April, but the production period is short, the flowers are dwarf, and the collection method is labor-intensive. .

Therefore, in the present invention, it is necessary to consider the maximization of practicality, and to consider the range of excellent taste of Miseon tree flowers added as Miseon tree leaves.

The following examples and experimental examples are provided to better understand the present invention, and the present invention is not limited to these examples.

Example 1. Sensitivity of bitter taste of fermented tea according to the boiling temperature

In order to test the sensitivity of bitterness according to the roasting temperature, 1 kg of leaves of Miseon tree are collected as shown below, withered for 5 hours, rubbed for 4 minutes, and roasted for each temperature (40 ~ 80℃, 80 ~ 150℃, 150 ~ 250℃, 250). ~ 350 ℃, 350 ~ 450 ℃) to make a round shape, fermented tea was prepared, dried for 12 days, put in a jar, and fermented for 20 days at a humidity of 80% or less.

<Experimental Example 1>

After fermentation according to Example 5, 1 g each was put in 150 ml of 95 ° C (± 1 ° C) hot water and brewed for 2 minutes. shown in

It was evaluated separately for each temperature.

The degree of bitterness was evaluated by a five-step rating method (5: very good, 4: good, 3: moderate, 2: bitter, 1: very bitter), and the results of evaluating sensory characteristics with their average values are shown in Table 4 appears as

temperature Comprehensive symbol map 40 to 80 1.2 80 to 150 2.3 150 to 250 2.5 250 to 350 2.7 350 to 450 2.9

As shown in Table 1 above, the bitter taste of Miseon leaves shows a technically significant decrease as the boiling temperature increases.

It should be understood that the shortening of the brewing was performed in order to test only the degree of decrease in bitterness according to the temperature difference to increase understanding and not to describe the limiting area of the present invention.

Example 2. Sensory evaluation to ask whether there is a significant influence through

Proceed to the configuration and action of the present invention, keep in mind after roasting at 270 ~ 450 ℃, note after roasting at 150 ~ 270 ℃, and note after roasting at 80 ~ 150 ℃ 1 g of dried Miseon tree leaves of 100 g Each was placed in 150 ml of hot water at 82 ° C (± 1 ° C) and brewed for 2 minutes. The results of sensory testing are shown below.

<Experimental Example 2>

In order to evaluate the degree of exertion of a significant influence through the taste, each item, such as taste, fragrance, color, and overall preference, was carried out according to the following rating method for 10 adult males and females aged 20 to 50 years.

The rating method was evaluated by a five-step rating method (5: very good, 4: good, 3: moderate, 2: average, 1: bad), and the results are shown in Table 2 below as their average values.

division flavor Scent Texture color Comprehensive symbol map Miseon Leaves 4.8 4.2 4.7 4.7 4.6

Miseon tree leaves of the method prepared by the method of the present invention received excellent evaluations in all items, and were particularly excellent in taste, texture, color, and overall preference drawing.

In particular, in the evaluation of taste, it is understood that the deep bitterness of the leaves acted.

Example 3. Preference sensory test according to the content of Miseon tree leaves in beverages

After roasting at 270 ~ 450 °C, and keeping in mind, after roasting at 150 ~ 270 °C, 100 g of Miseon tree leaves were added to 0.8 L of water and concentrated to obtain 10 g.

Miseon tree leaf concentrate was added with respect to a total of 100 parts by weight of the beverage.

Here, 8% high fructose sugar, 0.4% gum mix, 3% dietary fiber, 0.04% per year, sodium citrate 0.02%, inositol, niacinamide, pyridoxine, hydrochloride and vitamin B12 in equal amounts, 0.02%, calcium pantothenate 0.05% , magnesium carbonate 0.05%, glucuronolactone 1.5%, and jujube extract 0.5% were added and dissolved.

<Experimental Example 3>

The taste of the beverage prepared according to Example 3 was tested according to the following rating method for each of 10 adult males and females aged 20 to 50 years.

A sensory test was conducted on 10 adult males and females aged 20 to 50 years, each of which contains Miseon tree leaf concentrate at 0.05%, 0.3%, 0.6%, 1.2%, and 2.4%, respectively.

(a. Very refreshing, b. Refreshing, c. Normal, d. Below average, e. Rejection) The results of evaluating the sensory characteristics with their average values are shown in Table 3 below.

Miseon wood content % 00.5% 0.3% 0.6% 1.2% 2.4% division d c b a d

As shown in the results of Table 3, there was no rejection, and when the content of the Miseon tree leaf concentrate was in the range of 0.3 to 1.2%, the preference was highest.

Example 4. Preference evaluation according to raw materials that complement the bitter taste of Miseon tree leaves

A beverage containing Miseon tree leaves mixed with jujube, cinnamon, and licorice was prepared.

In order to subsidize bitterness as a complementary raw material for sweetness, 90g of Miseon tree leaves, which had been roasted at a low roasting temperature of 80 ~ 170℃ for 8 minutes, were distributed to 3 pots by 30g each.

50g of jujube, 30g of cinnamon, and 20g of licorice were mixed in each pot and extracted at 95 ~ 130℃ for 4 hours.

Each mixed extract (Miseon tree + jujube, Miseon tree + cinnamon, Miseon tree + licorice) was prepared by putting 80 ml each in 10 pouches.

<Experimental Example 4>

The beverage prepared according to Example 3 was supplemented with 50 g of jujube, 30 g of cinnamon, and 20 g of licorice according to the following rating method for each 10 adult men and women aged 20 to 50 for each item such as preference. Experiments were conducted on the degree of preference according to the raw materials.

In the case of this experimental example, it was evaluated by re-drinking 48 hours after the first drinking, and the rating method was a five-step rating method (5: very good, 4: good, 3: moderate, 2: normal, 1: bad), and their The results of evaluating sensory characteristics with average values are shown in Table 4 below.

main raw material flavor Scent Texture color Comprehensive Symbol Map Jujube 4.7 4.6 4.3 4.6 4.55 cinnamon 4.5 4.8 4.5 4.2 4.5 licorice 4.4 4.3 4.6 4.5 4.45

As shown in Table 4 above, an even higher rating was obtained, and no constipation or urine disadvantage appeared in all 10 people until 48 hours, and it was found that they responded with cheerfulness and sleep stability, so that the suitability was recognized as a raw material that supplements the bitter taste of Miseon tree.

Example 5. Excellent range of taste of Miseon tree flowers to be added

After brewing at 270 ~ 450 ℃ and minding, after roasting at 150 ~ 270 ℃, and minding after brewing at 80 ~ 150 ℃, 100g of Miseon tree leaf tea was prepared.

0.5g, 2g, 4g, 8g, 12g each of dried flowers of Miseon tree were added to 100 g of leaf flower tea.

<Experimental Example 5>

In order to determine the optimal rate of preference when adding Miseon tree petals to Miseon tree leaves, 1g, 5g, 10g, 15g, and 20g each of Miseon tree flowers are embedded, put in a glass bottle, and shake evenly so that the flowers are evenly distributed with the leaves. was allowed to mix.

After keeping it at room temperature for 2 hours to achieve equality, 1.5 g of this flower is added to 150 ml of 90°C (±1°C) hot water, brewed for 2 minutes, and 10 adult men and women aged 20 to 50 years each. A sensory test was performed with

The evaluation table is evaluated in five steps (a: below average, b: average, c: excellent, d: strong, e: very strong), and the results of evaluating sensory characteristics with their average values are shown in Table 5 below.

within the leaf
Flower ratio% 0.5% 2% 4% 8% 12% division a b c d e

As shown in Table 5, the higher the mixing ratio, the higher the mixing ratio of Miseon tree flowers in the range of 2% by weight or more, and the stronger the taste of flowers, the characteristic that the unique taste of the leaves is reduced at 12% or more.

Example 6. Evaluation of Sensory Characteristics of Ice Cream Preparation

Ice cream was prepared using Miseon tree leaves.

It was developed in the form of soft ice cream and was implemented and implemented as a general method of manufacturing ice cream at an ice cream manufacturing mall in Cheongju, Chungcheongbuk-do.

In order to prevent the burnt taste and burnt flavor from coming out of the ice cream as much as possible, 50 g of Miseon tree leaves were roasted once between 80 and 220°C and kept in mind by adding 0.4L of water and concentrating to obtain 5g of a concentrate.

<Experimental Example 6>

Adult men and women aged 20 to 50 who ate and ate 0.2 g of Miseon tree leaf concentrate, 350 g of purified water, 75 g of whole milk powder, 330 g of sugar, 0.5 g of an emulsifier, and 1 g of an emulsifier for 100 parts by weight of each ice cream. A sensory test was performed on each of 10 subjects.

The five-step rating method (5: very good, 4: good, 3: moderate, 2: bitter, 1: very bitter) was used, and the results of sensory characteristics evaluated by their average values are shown in Table 6 below.

soft taste savory taste fresh taste 4.4 4.6 4.8

As shown in Table 6, the overall palatability was excellent, and the characteristic bitter taste of the Miseon tree leaf was revealed as a savory taste, and the cool taste of the Miseon tree leaf appeared as a characteristic of adding a fresh taste.

Claims (9)

(1) the step of keeping the leaves of Miseon tree in mind after peeling them at 270~450℃;
(2) minding after peeling the Miseon tree leaves noted in step (1) at a temperature of 150 to 270°C;
(3) minding after peeling the Miseon tree leaves in mind in step (2) at a temperature of 80 to 150°C;
(4) drying the Miseon tree leaves noted in step (3) so that the water content is 3 to 9% to prepare Miseon leaf tea; and
(5) Miseon tree tea manufacturing method comprising the step of adding 4% (w/w) of Miseon tree dried flowers to the Miseon tree leaf tea prepared in step (4). delete delete delete delete delete delete delete delete