KR102274639B1 - A Spinach Tea and A Spinach Tea Manufacturing Method - Google Patents

Abstract

The present invention relates to spinach tea and a method for manufacturing the same, the method for manufacturing spinach tea includes a first step of pre-processing the spinach, a second step of peeling the spinach in the first step, and the second step of spinach It is characterized in that it is configured to include a third step of flavoring processing.

Description

Spinach tea and its manufacturing method {A Spinach Tea and A Spinach Tea Manufacturing Method}

The present invention relates to spinach tea and a method for preparing the same, and more particularly, to spinach tea and a method for preparing the same, which are easy to drink due to high functionality and high taste and flavor of spinach.

Spinach ( Spinacia oleracea L.) is an annual low-temperature crop belonging to the family Poleus, and contains minerals such as carotene, ascorbic acid, calcium, phosphorus, and iron, which are precursors of vitamin A. Because it contains a large amount of folic acid and chlorophyll, it is known to have anti-cancer effects on gastric cancer, colon cancer, lung cancer, etc. and to prevent arteriosclerosis (Maeda et al. 2005).

Among vegetables, spinach contains the most vitamin A, and also contains a large amount of chlorophyll, which is known for its powerful antioxidant action, so consumption is continuously increasing. In addition, spinach, an alkaline food, contains about 2.5 mg of iron out of 100 g, which is three times the amount of carrots, red peppers, and green peppers, and helps prevent anemia and pregnant women (Lee MH 2009; Ahn JH 2012).

Oxalic acid (oxalic acid) in spinach binds with calcium in the body to form insoluble salts, so when consumed in excess over a long period of time, it not only interferes with the absorption of calcium in the body, but also forms stones in the kidneys or bladder (Food Materials Dictionary Compilation Committee) 2004). However, if you blanch spinach in boiling water, organic acids are volatilized, which can solve this problem.

Tea was mainly used to use water brewed with the addition of a specific substance because it was difficult to drink water in areas where the water was not clear. However, as it is known that there are various sensory and nutritional components depending on the brewed material, it has been a beverage since the 19th century. It has been widely used as a tea, and research and development are currently being made on various components, formulations, and manufacturing methods of tea.

Tea refers to beverages made by picking young leaves of tea trees, but in Korea, yulmu tea made from grains, corn tea, duchung tea made from leaves of various plants, persimmon leaf tea, etc., citron tea made from fruits, quince tea, flowers It is also referred to as a whole of favorite beverages, such as chrysanthemum tea, ginseng tea, tangerine peel tea, and Ssanghwa tea made with medicinal herbs, made from the roots and bark.

As raw materials for tea, various parts such as young leaves, stems, fruits, flowers, and roots of plants are mainly used, and most of these raw materials include drying and flavoring processes, so that tea is completed and storage properties are secured. Therefore, the drying process is very important in the production of tea. In most cases, natural drying or hot air drying is used. However, the drying time is long, and the drying time is long and exposure to high temperature hot air and sunlight during drying results in color, ingredient, taste, fragrance, etc. There is a disadvantage that the quality is deteriorated, and the development of a new drying technology is required in order to shorten the drying time and maintain and improve the quality.

In addition, as tea is extracted in hot water for a short time, extraction must be easy, and the active ingredient must be well eluted to enjoy the proper taste and flavor of the material. Therefore, when extracting tea material by drying only, the extraction yield and flavor are low, so after drying, the aroma is processed through the roasting process to complete it. At this time, the flavor and aroma vary according to the flavoring process.

Plants continue to vigorously engage in physiological activities such as respiration and transpiration even after harvest, and these physiological activities are a major cause of lowering the quality of products during distribution and storage. Therefore, leafy vegetables with a high water content, including spinach, usually have an average storage period of less than 1 week at room temperature after harvest, making it very difficult to maintain freshness and prevent loss of nutrients in the distribution process. It is important to reduce the loss of moisture by suppressing respiration and transpiration as much as possible, while maintaining freshness.

Pre-cooling and low-temperature treatment after harvest are effective methods for maintaining the freshness of fresh vegetables, but these are also short-term storage methods, and in order to extend the storage period, various processing methods need to be developed.

In order to increase the usefulness of spinach, there are attempts to completely remove the moisture that causes the quality deterioration during storage and use it in various forms. Processing methods into favorite foods are also being developed. Health tea using spinach and its manufacturing method (registration number 10-1882056, 2018.7.19.) are published as an existing patent for using spinach as a tea.

This method is characterized in that spinach is prepared as a health tea by hot air drying and roasting, and a method of supplementing health functions by mixing carrots is presented. This method has a disadvantage in that it does not take into account the destruction of nutrients due to the simple hot air treatment of spinach. Accordingly, in the present invention, in developing a tea made from spinach as a main ingredient, it is intended to develop a tea with enhanced taste and flavor as a tea while maintaining the nutritional components of spinach.

Registration No. 10-1882056

In order to solve the above-mentioned problems, the present invention spinach and its manufacturing method reduce the content of oxlic acid through a pre-treatment process of spinach in manufacturing spinach tea, but keep the active ingredient as it is, An object of the present invention is to provide a spinach tea that can be mass-produced to maintain the color of the extract more vividly when finished and to obtain useful ingredients more efficiently.

In addition, the present invention aims to supply spinach tea with increased preference by reducing off-flavor of spinach itself and increasing grain flavor by mixing buckwheat and brown rice with spinach tea to establish an optimal blending ratio.

In order to achieve the above object, the method for producing spinach tea of the present invention includes a first step of pre-processing spinach, a second step of peeling and keeping in mind the spinach of the first step, and the second step of spinach It is characterized in that it is configured to include a third step of flavoring processing.

The first step includes steps 1-1 of washing spinach, steps 1-2 of removing water from the spinach, and steps 1-3 of steaming the spinach for 2 to 5 minutes. characterized by being

The second step is the second step of roasting at 93~98℃ for 10~20 minutes and leaving it to cool for 20~40 minutes at room temperature, and roasting at 93~98℃ for 10~20 minutes and roasting at room temperature for 20~40 It is characterized in that it is configured to include a step 2-2 of allowing to cool for a minute.

The second step includes a step 2-1 of roasting at 95° C. for 15 minutes and cooling for 30 minutes at room temperature, and step 2-2 of roasting at 95° C. for 15 minutes and cooling for 30 minutes at room temperature. characterized by being

In the third step, brown rice and buckwheat are added to the spinach, and the spinach is 15 to 25% by weight, the brown rice 25 to 35% by weight, and the buckwheat is mixed in a ratio of 45 to 55% by weight.

And, another embodiment of the present invention is characterized in that the spinach tea prepared by the above-described method.

The spinach tea and the manufacturing method thereof according to the present invention have the following effects.

According to the present invention, the enzyme is deactivated through the steam treatment process in spinach to maintain a vivid green color, and the oxalic acid is reduced through steam, roasting and minding processes, and the content of total phenolic compounds is increased to obtain spinach tea with excellent antioxidant activity. can be manufactured

In addition, according to the present invention, spinach tea with improved functionality can be prepared by adding the flavor of buckwheat and brown rice to the flavored spinach tea and ingesting the active substances contained therein together.

1 is a view showing the sensory evaluation results according to the blending ratio of spinach tea prepared by the spinach manufacturing method according to the present invention.

Hereinafter, preferred embodiments of spinach tea and a method for manufacturing the same according to the present invention will be described in detail with reference to the accompanying drawings.

The method for producing spinach tea according to the present invention includes a first step of pre-processing spinach, a second step of peeling and keeping in mind the spinach of the first step, and a third step of flavoring the spinach of the second step can be configured.

The first step includes steps 1-1 of washing spinach, steps 1-2 of removing water from the spinach, and steps 1-3 of steaming the spinach for 2 to 5 minutes. can be

The second step is the second step of roasting at 93~98℃ for 10~20 minutes and leaving it to cool for 20~40 minutes at room temperature, and roasting at 93~98℃ for 10~20 minutes and roasting at room temperature for 20~40 It may be configured to include a step 2-2 of allowing to cool for a minute.

The third step, adding brown rice and buckwheat to the spinach, may be mixed in a ratio of 15 to 25% by weight of the spinach, 25 to 35% by weight of the brown rice, and 45 to 55% by weight of the buckwheat.

Experimental example 1. Preparation of samples for each pretreatment process

In order to establish a pre-treatment process to remove moisture from spinach having a moisture content of 80% or more, the process was divided into natural drying (N), blanching (B), and steaming (S) methods to prepare spinach tea. The treatment process was divided into a sample immediately after pretreatment (A), an intermediate sample (M) that was subjected to oil and salt treatment, and a finished sample (F) that was subjected to flavoring, and samples for each process were taken for each pretreatment method and main components were compared.

As for the natural drying treatment method, after washing twice in running water, the water was removed and naturally dried in a cool place for 2 days (N-A sample). After that, the roots were removed, cut into 2 cm lengths, roasted at 93-98°C for 3-8 minutes, and then treated with oil for 20-40 minutes to rest. After roasting again at 93~98℃ for 10~20 minutes, keep in mind for 8~12 minutes, then at 93~98℃ for 10~20 minutes, and let it cool at room temperature for 20~40 minutes (N-M). After that, in order to remove the remaining moisture and impart flavor, it was roasted at 93~98℃ for 3~8 minutes to complete the naturally-dried spinach tea (N-F).

The blanching treatment method is to wash and dry the spinach, then blanch it in boiling water 20 times the weight of spinach for 5 seconds, 15 seconds, and 25 seconds, then cool it quickly in cold water and dry it naturally for 30 to 120 minutes to drain the water. After making it, it was manufactured through the process of sprinkling and fermenting. After the water draining process (BA), the moisture is quickly removed through the roasting process for 7 minutes, and then one sample is dried at 60°C for 2 hours, then roasted at 93-98°C for 10-20 minutes, and then roasted at room temperature for 20-40 minutes It was allowed to cool (BM). After roasting at 93~98℃ for 10~20 minutes, drying at room temperature for 20~40 minutes, and flavoring while roasting at 93~98℃ for 8~12 minutes (B-F).

In the steam treatment method, spinach was steamed for 2, 3, 4, and 5 minutes to fix enzyme inactivation and dye, cooled in cold water, and then naturally dried at room temperature for 30 to 120 minutes (S-A). Thereafter, each sample was roasted at 93-98° C. for 10-20 minutes, and then allowed to cool at room temperature for 20-40 minutes. After roasting at 93~98℃ for 10~20 minutes, it was allowed to cool for 20~40 minutes at room temperature (S-M). Thereafter, aromatization was completed by roasting at 93-98°C for 8-12 minutes (S-F).

Experimental Example 2. Pretreatment Moisture content according to the process

[Comparative Example 1]

Comparative Example 1 was washed twice in running water, then the water was removed and dried naturally for 2 days in a cool place (Comparative Example 1-A). After that, the roots were removed, cut into 2 cm lengths, roasted at 93-98°C for 3-8 minutes, and then rested with oil treatment for 25-35 minutes. After roasting for 10-20 minutes at 93-98 ° C., keeping in mind for 8-12 minutes, roasting again at 93-98 ° C. for 10-20 minutes, and allowing to cool at room temperature for 20-40 minutes (Comparative Example 1-M). After that, in order to remove the remaining moisture and impart flavor, it was roasted at 93 to 98° C. for 3 to 8 minutes to complete the naturally-dried spinach tea (Comparative Example 1-F).

[Example 1]

In Example 1, after washing the spinach and removing the water, it was blended in boiling water 20 times the weight of spinach for 5 seconds, cooled quickly in cold water, dried naturally for 20 to 40 minutes, drained, and then drained and washed prepared. After leaving the blanched spinach for 20-40 minutes to go through the water draining process (Example 1-A), the moisture was quickly removed through the roasting process for 7 minutes, and then a sample was dried at 60° C. for 100 to 150 minutes and then 93- After roasting at 98° C. for 10 to 20 minutes, it was allowed to cool at room temperature for 20 to 40 minutes (Example 1-M). After roasting for 10-20 minutes at 93-98°C, drying at room temperature for 20-40 minutes, and aromatizing while roasting at 93-98°C for 8-12 minutes (Example 1-F).

[Example 2]

In Example 2, after washing the spinach and removing the water, it is blended in boiling water 20 times the weight of the spinach for 15 seconds, cooled quickly in cold water, dried naturally for 20-40 minutes, drained, and then subjected to a minding and peeling process. prepared. After leaving the blanched spinach for 20 to 40 minutes to undergo a water draining process (Example 2-A), the moisture is quickly removed through a roasting process for 5 to 10 minutes, and then a sample is dried at 60° C. for 100 to 150 minutes. After roasting for 10-20 minutes at 93-98°C, it was allowed to cool at room temperature for 20-40 minutes (Example 2-M). After roasting for 10-20 minutes at 93-98°C, drying at room temperature for 20-40 minutes, and aromatizing while roasting at 93-98°C for 8-12 minutes (Example 2-F).

[Example 3]

In Example 3, after washing the spinach and removing the water, it is blended in boiling water 20 times the weight of spinach for 25 seconds, then cooled quickly in cold water, dried naturally for 20-40 minutes, drained, and then subjected to a mindfulness and peeling process. prepared. After leaving the blanched spinach for 20 to 40 minutes to undergo a water draining process (Example 3-A), the moisture is quickly removed through a roasting process for 5 to 10 minutes, and then a sample is dried at 60° C. for 100 to 150 minutes. After roasting for 10 to 20 minutes at 93 to 98° C., it was allowed to cool at room temperature for 20 to 40 minutes (Example 3-M). After roasting for 10-20 minutes at 93-98°C, drying at room temperature for 20-40 minutes, and aromatizing while roasting at 93-98°C for 8-12 minutes (Example 3-F).

[Example 4]

In Example 4, spinach was steamed for 2 minutes to fix enzyme inactivation and dye, cooled in cold water, and then naturally dried at room temperature for 30 to 120 minutes (Example 4-A). Thereafter, each sample was roasted at 93-98° C. for 10-20 minutes, and then allowed to cool at room temperature for 20-40 minutes. After roasting again for 10-20 minutes at 93-98°C, it was allowed to cool for 20-40 minutes at room temperature (Example 4-M). Thereafter, flavoring was completed by roasting at 93 to 98° C. for 8 to 12 minutes (Example 4-F).

[Example 5]

In Example 5, spinach was steamed for 3 minutes to fix enzyme inactivation and dye, cooled in cold water, and then naturally dried at room temperature for 30 to 120 minutes (Example 5-A). Thereafter, each sample was roasted at 93-98° C. for 10-20 minutes, and then allowed to cool at room temperature for 20-40 minutes. After roasting for 10-20 minutes at 93-98° C., it was allowed to cool for 20-40 minutes at room temperature (Example 5-M). Thereafter, flavoring was completed by roasting at 93 to 98 ° C. for 8 to 12 minutes at 93 to 98 ° C. (Example 5-F).

[Example 6]

In Example 6, spinach was steamed for 4 minutes to fix enzyme inactivation and dye, cooled in cold water, and then naturally dried at room temperature for 30 to 120 minutes (Example 6-A). Thereafter, each sample was roasted at 93-98° C. for 10-20 minutes, and then allowed to cool at room temperature for 20-40 minutes. After roasting for 10-20 minutes at 93-98° C., it was allowed to cool for 20-40 minutes at room temperature (Example 6-M). Thereafter, flavoring was completed by roasting at 93 to 98 ° C. for 8 to 12 minutes at 93 to 98 ° C. (Example 6-F).

[Example 7]

In Example 7, spinach was steam-treated for 5 minutes to fix enzyme inactivation and dye, cooled in cold water, and then naturally dried at room temperature for 30 to 120 minutes (Example 7-A). Thereafter, each sample was roasted at 93-98° C. for 10-20 minutes, and then allowed to cool at room temperature for 20-40 minutes. After roasting for 10-20 minutes at 93-98° C., it was allowed to cool for 20-40 minutes at room temperature (Example 7-M). Thereafter, aromatization was completed by roasting at 93 to 98 ° C. for 5 to 12 minutes at 93 to 98 ° C. (Example 7-F).

Moisture content was measured three or more times per sample by taking 1.0-1.5 g of a homogenized sample by grinding with a mixer using a moisture meter (MB 45, OHAUS, Switzerland).

Moisture content according to the pretreatment process pretreatment process Sample classification (processing time) moisture(%) natural drying treatment Comparative Example 1-A 71.82±0.85 Comparative Example 1-M 13.24±0.17 Comparative Example 1-F 2.01±0.03 blending treatment 5 seconds Example 1-A 80.63±0.73 Example 1-M 56.92±0.24 Example 1-F 1.76±0.09 15 seconds Example 2-A 80.85±0.75 Example 2-M 59.70±0.60 Example 2-F 2.25±0.19 25 seconds Example 3-A 80.58±0.59 Example 3-M 49.77±1.19 Example 3-F 2.20±0.12 steam treatment 2 minutes Example 4-A 82.37±0.47 Example 4-M 54.66±0.66 Example 4-F 6.45±0.65 3 minutes Example 5-A 80.34±0.66 Example 5-M 62.03±0.63 Example 5-F 4.31±0.38 4 minutes Example 6-A 82.01±0.39 Example 6-M 60.70±0.33 Example 6-F 3.51±0.13 5 minutes Example 7-A 79.97±0.19 Example 7-M 60.57±0.77 Example 7-F 4.02±0.15

(A: sample immediately after pre-treatment, M: sample after roasting and oil treatment, F sample after flavoring process)

Table 1 shows the moisture content of spinach with different pretreatment methods.

As in Comparative Example 1, the moisture content of spinach immediately after natural drying was 71.82%, but sharply decreased to 13.24% in the intermediate process (A-M), which was subjected to roasting and oil treatment, and the moisture content of the final spinach tea was 2.01%.

In the case of Example 1, the moisture content of the spinach sample (Example 1-A) was 80.63%, which decreased by 29.4% after the intermediate process to 56.92%, and then the final sample (Example 1-F) was 1.76%, the highest among the samples. It was low. The samples of Examples 2 and 3 had final moisture contents of 2.25% and 2.20%, respectively.

The moisture content of the samples of Examples 4 to 7 was 79.97 to 82.37% after steam treatment for 2 to 5 minutes, the lowest in the samples subjected to steam treatment for 5 minutes. Afterwards, the moisture content of the intermediate sample was 54.66~62.03%, and the sample that was steamed for 3 minutes and then roasted was the highest. The final moisture content was the highest in the Example 4-F sample at 6.45% and the lowest in the Example 6-F sample subjected to steam treatment for 4 minutes at 3.51%.

The moisture content of general teas is adjusted to within 3~5%, and spinach tea, which has been flavored, was in a range similar to that of general teas, except for the steamed 2 minute sample.

Experimental Example 3. Pretreatment Total phenolic compound content according to the process

Add distilled water 10 times the weight to the sample, shake and mix, add 0.5 mL of Foline-Ciocalteau reagent to 1 mL of the filtered filtrate, add _{0.5 mL each of 10% Na 2} CO ₃ solution after 3 minutes, mix, and place 1 in the dark at room temperature. After standing for time, absorbance was measured at 760 nm with a spectrophotometer, and the content of total phenolic compounds was calculated from the calibration curve obtained by analyzing in the same manner as the sample using gallic acid (Sigma Chemical Co.,) as a standard material. .

The total phenolic compounds according to the step-by-step process of spinach of Comparative Example 1 was 237.43 mg/100 g immediately after natural drying, but increased to 725.08 mg/100 g in the intermediate preparation step and 999.72 mg/100 g in the final product.

The total phenolic compounds of the spinach of Examples 1 to 3 were 130.7 to 147.98 mg/100 g immediately after blending, and there was no significant difference in the content, and the intermediate sample after the roasting process and the drying process was in the range of 201.85 to 299.61 mg/100 g. In the final completion stage, the content was further increased due to a decrease in moisture, among which the sample of Example 2 had the highest content of 601.96 mg/100 g, and in the sample of Example 3, it was 576.37 mg/100 g after the process was completed.

The total phenolic compound content of the samples of Examples 4 to 7 was 108.70 to 160.33 mg/100 g immediately after steam treatment, and the content was increased to 227.44 to 264.25 mg/100 g in the intermediate sample (SM) that had been roasted and dried. did. In the final sample, the content was further increased and was in the range of 532.15 to 609.60 mg/100 g, and in Examples 5 and 6, the final samples of Examples 4 and 7 were 607.24 mg/100 g and 609.6 mg/100 g, respectively. content was higher than that of

The content of total phenolic compounds, which are the main functional components of plant raw materials, tends to increase as the processing process progresses. This is because heat is applied during the processing process, which facilitates the liberation of the phenolic compounds that existed in the bound form and causes new browning. It is presumed to be due to the formation of substances, etc. Total phenolic compounds were maintained higher when naturally dried than when subjected to heat treatment such as blanching or steam. This is because the spinach tissue was softened through physical heat treatment, and some of the phenolic compounds were further decomposed by heat during the processing process. It is thought to have been lost. Therefore, in order to maintain the content of total phenolic compounds, which are active ingredients, an appropriate heat treatment time should be maintained, 15 seconds for blanching treatment and 3 to 4 minutes for steam treatment are judged to be appropriate.

Total phenolic compound content according to the pretreatment process pretreatment process Sample classification (processing time) total phenolic compounds
(mg/100 g) natural drying treatment Comparative Example 1-A 237.43±3.90 Comparative Example 2-M 725.08±9.94 Comparative Example 2-F 999.72±2.44 blending treatment 5 seconds Example 1-A 144.84±1.85 Example 1-M 299.61±4.11 Example 1-F 588.83±10.01 15 seconds Example 2-A 130.70±2.44 Example 2-M 277.61±1.87 Example 2-F 601.96±6.77 25 seconds Example 3-A 147.98±1.21 Example 3-M 2011.85±3.55 Example 3-F 576.37±4.58 steam treatment 2 minutes Example 4-A 108.70±1.66 Example 4-M 264.25±0.19 Example 4-F 532.15±5.42 3 minutes Example 5-A 160.33±2.57 Example 5-M 241.58±1.87 Example 5-F 607.24±9.26 4 minutes Example 6-A 135.07±0.70 Example 6-M 227.44±2.76 Example 6-F 609.60±5.75 5 minutes Example 7-A 144.84±2.44 Example 7-M 240.12±1.59 Example 7-F 545.85±5.76

(A: sample immediately after pre-treatment, M: sample after roasting and oil treatment, F sample after flavoring process)

Experimental Example 4. Pretreatment according to the process total party content

For total sugar, add distilled water to 5 g of the pulverized sample using the phenol sulfate method to make 50 mL, mix and stir thoroughly to extract, and then add 1 mL of the filtered sample solution, 1 mL of 5% phenol solution, and 5 mL of concentrated sulfuric acid in sequence. After standing at room temperature for 30 minutes, colorimetric quantification was performed at 470 nm with a spectrophotometer (Libra S 35, Biochrom, Cambridge, England) to determine the total sugar content. As a standard sugar, maltose (Sigma Chemical Co., St, Louis, MO, USA) was used to prepare a standard calibration curve, and the total sugar content was calculated accordingly.

according to the pretreatment process total party content pretreatment process Sample classification (processing time) per total
(mg/100g) natural drying treatment Comparative Example 1-A 4.29±0.07 Comparative Example 1-M 22.05±0.31 Comparative Example 1-F 26.11±0.22 blending treatment 5 seconds Example 1-A 2.13±0.03 Example 1-M 6.02±0.28 Example 1-F 18.48±0.34 15 seconds Example 2-A 2.25±0.05 Example 2-M 3.66±0.10 Example 2-F 16.61±0.05 25 seconds Example 3-A 2.20±0.19 Example 3-M 6.77±0.49 Example 3-F 17.38±0.08 steam treatment 2 minutes Example 4-A 2.60±0.28 Example 4-M 8.41±0.22 Example 4-F 19.08±0.59 3 minutes Example 5-A 3.43±0.09 Example 5-M 7.84±0.12 Example 5-F 23.98±0.32 4 minutes Example 6-A 2.79±0.10 Example 6-M 8.48±0.73 Example 6-F 25.08±0.52 5 minutes Example 7-A 2.90±0.21 Example 7-M 5.84±0.31 Example 7-F 17.68±0.53

(A: sample immediately after pre-treatment, M: sample after roasting and oil treatment, F sample after flavoring process)

The total sugar content of the sample of Comparative Example 1 was 4.29 mg/100 g, but gradually increased through the step-by-step process, and the total sugar content of the final sample was 26.11 mg/100 g. Total sugar increased as the water content decreased through the roasting and juicing process.

In Examples 1 to 3, the total sugar of the spinach tea that went through the mind and roast process was low in the range of 2.13 to 2.25 mg/100 g immediately after blending, but increased through the processing step, and the final product was 16.61 to 18.48 mg/100 g. It increased about 8 to 9 times.

In the final stage of the spinach tea of Examples 4 to 7, the total sugar content was in the range of 17.68 to 25.08 mg/100 g, and increased as the treatment time increased until 4 minutes of steam treatment, but the content was the lowest at the time of treatment for 5 minutes.

Total sugar, which has a sensory effect on spinach tea, was the highest in the naturally dried sample at 27.11 mg/100 g, and was higher than the blanching treatment during steam treatment, and it is judged that the blanching treatment time should be less than 4 minutes.

Experimental example 5. Total chlorophyll content according to the pretreatment process

Chlorophyll extraction and quantification were analyzed using the method of Kozukue and Friedman. Add 80% acetone to 5 g of sample to make 50 mL, extract, and measure the absorbance at 645 nm, 663 nm, and 645 nm with a spectrophotometer (Libra S35, Biochrome Ltd., Cambridge, England) using the filtered filtrate as a sample. It was calculated by the following formula (Total chlorophyll (mg/mL)=7.22×OD663+20.3 × OD645).

As shown in Table 4, the total chlorophyll content according to the step-by-step pretreatment process increased in proportion to the decrease in moisture. After natural drying, the final sample was 73.35 mg/kg, and after blanching, the final sample was 67.78~86.07 mg/kg. The sample treated for sec was the highest and the sample treated for 25 sec was the lowest. After steam treatment, the final sample was 74.16~82.64 mg/kg, which decreased as the steam treatment time increased.

Chlorophyll is a component of chlorophyll that helps the body's antioxidant action and affects the color of tea extract. However, when making tea, it is partially lost in the process of mindfulness and brewing, and it is discolored depending on the pre-treatment conditions, making it difficult to maintain the original color of tea. Since chlorophyll decreases after 4 minutes of steam treatment, it is judged that it is desirable to treat within 4 minutes.

Total chlorophyll content according to the pretreatment process pretreatment process Sample classification (processing time) Total chlorophyll (mg/kg) natural drying treatment 2 days Comparative Example 1-A 28.79±1.70 Comparative Example 1-M 59.89±0.66 Comparative Example 1-F 73.35±0.93 blending treatment 5 seconds Example 1-A 36.02±0.42 Example 1-M 52.38±0.40 Example 1-F 77.56±1.05 15 seconds Example 2-A 35.48±0.47 Example 2-M 49.77±0.62 Example 2-F 86.07±0.54 25 seconds Example 3-A 34.43±0.88 Example 3-M 60.54±1.66 Example 3-F 67.78±1.08 steam treatment 2 minutes Example 4-A 34.75±0.40 Example 4-M 49.29±0.75 Example 4-F 82.64±0.68 3 minutes Example 5-A 38.74±0.42 Example 5-M 50.71±0.87 Example 5-F 76.57±0.98 4 minutes Example 6-A 35.34±0.18 Example 6-M 51.70±0.51 Example 6-F 77.37±0.57 5 minutes Example 7-A 42.81±0.16 Example 7-M 64.76±1.34 Example 7-F 74.16±0.45

(A: sample immediately after pre-treatment, M: sample after roasting and oil treatment, F sample after flavoring process)

Experimental example 6. Oxalic acid content according to the pretreatment process

The organic acid content according to the pretreatment process is shown in Table 5. One of the concerns about excessive intake of spinach is excessive intake of oxalic acid, which is partially removed through the process of blanching spinach in boiling water.

The oxalic acid content was 12.95 mg/g in raw spinach, whereas it increased to 64.72 mg/g after natural drying. After the treatment was completed by reducing to 7.19 mg/g, the relative content increased as it dried to 56.47 mg/g and 58.40 mg/g, respectively, but the content was lower than that of the naturally dried sample. Due to the steam treatment, the oxalic acid content was reduced more effectively than during the blending treatment, and the decrease was larger as the steam treatment time increased. In the final sample after steam treatment, in Example 4, it was 40.73 mg/g, which was reduced by about 43% compared to the raw sample. Thereafter, as the steam treatment time increased, in Example 7, which was treated with steam for 5 minutes, it decreased by 66% compared to the raw sample to 34.95 mg/g.

Oxalic acid content according to the pretreatment process pretreatment process Sample classification (processing time) organic acid Oxalic acid content (mg/g) raw sample A 12.95±0.37 natural drying treatment 2 days Comparative Example 1-F 64.72±8.37 blending treatment 5 seconds Example 1-A 7.44±0.01 Example 1-F 56.47±0.34 15 seconds Example 2-A 7.42±0.71 Example 2-F 58.38±0.20 25 seconds Example 3-A 7.19±0.02 Example 3-F 58.40±16.67 steam
process 2 minutes Example 4-A 7.26±0.06 Example 4-F 40.73±0.56 3 minutes Example 5-A 5.34±0.02 Example 5-F 38.10±0.15 4 minutes Example 6-A 5.09±0.02 Example 6-F 36.83±0.09 5 minutes Example 7-A 4.38±0.25 Example 7-F 34.95±0.52

(A: sample immediately after pre-treatment, M: sample after roasting and oil treatment, F sample after flavoring process)

Experimental example 7. The sensory properties of spinach tea

The sensory characteristics were sufficiently explained and the sensory test was conducted to ensure that they were well aware of each item before conducting the sensory test targeting the sensory evaluation agents composed of 20 people in their 20s and 40s. Prior to the sensory test, each sample was marked with a random number and presented in a paper cup.

For the preparation of sensory samples, hot water at a temperature of 80°C and 180 mL of spinach tea was added to 2 g of spinach tea, boiled for 5 minutes, and one sample was evaluated, then rinsed in the mouth with bottled water and evaluated the other samples. A 7-point scale method was used, and among evaluation items, 7 points were used for good preference and strong sensory characteristics, and 1 point was used for low preference and weak sensory characteristics.

Sensory evaluation of spinach tea Pretreatment method sample code flavor color of tea extract savory taste tanhyang sweetness comprehensive
preference natural drying treatment Comparative Example 1-A-F 4.2±0.6 4.8±1.0 4.0±0.6 1.7±0.8 4.0±1.4 4.7±0.8 blending treatment Example 1-F 2.2±0.8 1.8±0.4 2.3±1.4 1.3±0.5 2.3±1.9 3.2±1.5 Example 2-F 4.0±1.7 5.5±1.2 4.7±1.2 1.3±0.5 3.5±1.8 4.8±0.8 Example 3-F 5.0±0.9 5.7±0.5 4.5±0.5 1.7±0.8 2.5±1.4 4.5±0.8 steam
process Example 4-F 2.0±0.6 2.2±0.8 2.0±0.6 1.0±0.0 2.0±1.5 2.2±1.0 Example 5-F 3.8±0.5 4.0±0.6 3.2±0.4 1.2±0.4 3.3±1.5 4.6±0.5 Example 6-F 4.2±1.0 4.9±0.7 4.8±1.2 1.2±0.4 4.3±1.0 5.5±1.0 Example 7-F 1.8±0.4 1.8±0.8 2.0±0.6 1.3±0.8 2.0±1.5 2.0±0.9

(A: sample immediately after pre-treatment, M: sample after roasting and oil treatment, F sample after flavoring process)

In the sensory evaluation of spinach tea, taste and aroma, color of tea extract, savory taste, bitterness, burnt aroma, sweetness, and overall preference were expressed using a 7-point scale method.

The flavor was the highest in the sample of Example 3, which was blended for 25 seconds, at 5.0, and then, in Comparative Example 1, which is a naturally-dried sample, and the sample of Example 6, which was steam-treated for 4 minutes, it was also high at 4.2 points. In the case of the steam-treated sample, as the steam time increased, the evaluation of flavor also increased, but the preference of Example 7, which was steam-treated for 5 minutes, was rather decreased. The color of the tea extract was 4.8 in the naturally-dried sample, whereas the samples of Examples 2 and 3 treated for 15 seconds and 25 seconds of blanching were 5.5 and 5.7, respectively, and were higher in the samples treated with steam for 4 minutes. Example 6 had the highest degree of acceptance at 4.9, and was in a range similar to that of Comparative Example 1, which is a naturally dried sample. The sample of Comparative Example 1, which was naturally dried to have a taste similar to the color of tea, was 4.0, and in Example 2 and Example 3, which are samples for 15 seconds and 25 seconds of blending, 4.7 and 4.5, respectively, in Comparative Example that was naturally dried It was higher than that of the sample of 1, and the sample of Example 6 treated with steam for 4 minutes had the highest value of 4.8. It was found that the tanhyang was low in the range of 1.0 to 1.7 and did not significantly affect the sensory characteristics, and the difference between the samples was small, so that it did not have a negative sensory effect in the process range according to the present invention. In terms of sweetness, the sample of Example 6 treated with steam for 4 minutes was the highest at 4.3, and the sample of Comparative Example 1, which was naturally dried, was the next highest at 4.0. In the case of the blending treatment sample, Example 2 treated for 15 seconds had the highest score of 3.5. The overall preference in which all of the above sensory factors were added was the highest at 5.5 in the sample of Example 6 treated with steam for 4 minutes, followed by 4.8 for the sample of Example 2 treated with blending for 15 seconds, and Comparative Example 1 with natural drying The sample of 4.7 was in a similar range.

As a result of analyzing the main components of spinach tea prepared according to the above examples, the main active ingredients of spinach tea are partially lost through the blending or steaming process, but as the water is removed during the roasting process, the components are relatively concentrated. It has the advantage that the tissue is softened and the dissolution becomes easier when brewed into tea. Repeating the roasting process of naturally dried spinach without a separate process was also appropriate as a tea in terms of active ingredients and sensory characteristics. However, when drinking spinach as a tea, it is also appropriate to go through a blending or steam treatment process in order to reduce the oxalic acid content, which is a health concern, and to produce a sensually preferred tea while properly maintaining the active ingredients. Accordingly, when the results of the embodiments of the present invention are summarized, the blending treatment is carried out in a range not exceeding 5 seconds with 15 ± 2 seconds under the pretreatment conditions for the production of spinach tea, and the steam treatment is carried out for about 3.5 to 4.5 minutes It is preferable to do it, and more suitably, it is suitable to process for 4 minutes.

Experimental example 8. Spinach blending Establishment of conditions for tea production

In order to enhance the flavor of spinach tea and improve the color of the extract, buckwheat and brown rice were mixed to establish optimal mixing conditions. Brown rice has good storage properties, is rich in fat, protein, and vitamins B _{1 and} B ₂ , and increases in flavor and elution of active ingredients during stir-frying. Buckwheat has a high protein content, contains vitamins B ₁ , B ₂ , and nicotinic acid, and is nutritionally excellent. It has a high content of rutin, which prevents blood vessel damage such as cerebral hemorrhage due to high blood pressure. Because of this, it is popular as a tea.

Table 7 shows the mixing ratio for preparing spinach tea. The mixing ratio of spinach was steam-treated for 4 minutes, and the spinach tea prepared through the roasting and minding process was fixed at a certain amount, and the optimal mixing ratio was selected by mixing different amounts of brown rice and buckwheat.

[Example 8]

Tea was prepared by mixing 80 parts by weight of brown rice with 20 parts by weight of spinach of Example 6.

[Example 9]

Tea was prepared by mixing 80 parts by weight of buckwheat with 20 parts by weight of spinach of Example 6.

[Example 10]

Tea was prepared by mixing 40 parts by weight of brown rice and 40 parts by weight of mail in 20 parts by weight of spinach of Example 6.

[Example 11]

Tea was prepared by mixing 30 parts by weight of brown rice and 50 parts by weight of mail in 20 parts by weight of spinach of Example 6.

Mixing ratio for making spinach tea sample mixing ratio spinach Brown rice buckwheat Example 8 20 80 - Example 9 20 - 80 Example 10 20 40 40 Example 11 20 30 50

Mixed tea was prepared by varying the addition ratio of brown rice and buckwheat based on the weight of spinach, which is dried after roasting and has a relatively low water content compared to brown rice and buckwheat, which are grains. 2 g of each of 4 types of mixed tea was prepared, added 180 mL of hot water at 80 °C, extracted for 5 minutes, and the color, total phenolic compound content, antioxidant activity, and sensory evaluation of the spinach tea extract were performed.

Experimental example 9. Chromaticity of Spinach Tea Extract

As shown in Table 8, as a result of analyzing the chromaticity of the spinach tea extract with a colorimeter, the brightness of Example 8 was 53.1, which was higher than that of other samples (51.06 to 51.67), and the redness of Example 9 was -2.5, which was greener than that of other samples. It was close, and Example 8 was -1.17 with the least green color. Example 8 had the lowest degree of yellowness at 4.74, and Example 9 had the highest degree of yellowness at 9.71. The chromaticity of the tea extract increased as the buckwheat content increased, and the sample in Example 8 to which buckwheat was not added had a low yellowness.

Chromaticity of Spinach Tea Extract sample chromaticity of the extract brightness redness yellowness Example 8 53.10±0.1 -1.17±0.1 4.74±0.2 Example 9 51.06±0.1 -2.50±0.1 9.71±0.1 Example 10 51.67±0.1 -2.17±0.1 8.29±0.1 Example 11 51.43±0.1 -1.99±0.1 8.51±0.1

Experimental example 10. Total phenolic compounds and antioxidant activity of spinach tea extract

Table 9 shows the results of observing the total phenolic compound content and antioxidant activity of spinach tea with different mixing ratios.

The total phenolic compound content of the spinach tea extract was 157.12 mg/100 g in Example 8, which was the lowest among the samples, and Example 9 in which only buckwheat was added was 352.04 mg/100 g, which was about 2.2 times higher than that of Example 8 in which only brown rice was added. . In Examples 10 and 11, in which brown rice and buckwheat were properly mixed with the dried spinach, the total phenolic compound content was in the range of 281.37 mg/100 g and 286.76 mg/100 g, respectively.

Based on the above results, the content of total phenolic compounds was higher in the sample containing buckwheat than in brown rice, so it is expected that the addition of buckwheat will have a positive effect on increasing the total phenol content.

blending Total phenolic and antioxidant activity of tea sample number total phenolic compounds
(mg/100g) Antioxidant activity (%) DPPH ABTS Example 8 157.12±1.31 40.03±3.21 55.24±0.91 Example 9 352.04±2.46 65.13±2.07 76.11±1.13 Example 10 281.37±1.56 58.60±1.47 68.76±0.37 Example 11 286.76±1.96 54.92±1.72 67.05±0.66

Among the antioxidant activity of spinach tea, DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging activity was expressed as electron donating activity for DPPH. After mixing the sample solution and DPPH solution (5 mg/100 mL methanol) in equal amounts, After reacting at room temperature for 20 minutes, absorbance was measured at 525 nm using a spectrophotometer. The radical scavenging activity of ABTS (2,2-azinobis-(3-ethylbenzo-thiazoline-6-sulphonate) was determined by adding potassium persulfate (Sigma-Aldrich Co., St. Louis, MO, USA) to 7 mM ABTS solution with 2.4 mM. After dissolving as much as possible, and reacting for 12 to 16 hours in the dark, an ABTS solution adjusted with distilled water so that the absorbance at 415 nm becomes 1.5. Mix 50 μL of the sample solution with 150 μL of ABTS solution, react at room temperature, and then spectroscopy The absorbance was measured at 415 nm using a photometer, and the DPPH and ABTS radical scavenging activity was calculated as the ratio of absorbance of the sample-added group to the non-sample-added group and expressed as %.

The antioxidant activity of spinach tea was higher as the content of total phenolic compounds was higher. The DPPH radical scavenging activity of Example 8 was as low as 40.03%, whereas Example 9 was 65.13%, which was 38% higher than that of Example 8, and was higher than that of other compounding ratios. was high. ABTS radical activity was also the highest in Example 9, which was about 27% higher than the mixing ratio without buckwheat, and was higher than other mixing ratios.

Experimental example 11. Sensory evaluation of spinach tea extract

As shown in Figure 1, As a result of sensory evaluation of the four types of blended spinach tea, Example 9 had the highest flavor of 5.8, and as buckwheat was added, the flavor increased. The color of the extract was higher in Example 11 than in Example 9, which had the highest flavor preference, because the characteristic green color of spinach became pale as a large amount of buckwheat was added except for brown rice. preference was high. In Example 11, which had a higher ratio of buckwheat than brown rice, the sweetness was the highest at 4.0. Therefore, as a comprehensive result, Example 11 in which 20% spinach, 30% brown rice, and 50% buckwheat were added was the best.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

Claims (5)

A first step of pre-treating spinach;
A second step of peeling the spinach of the first step and keeping it in mind; and
Including; a third step of flavoring the spinach of the second step;
The third step is
Add brown rice and buckwheat to the spinach,
Spinach tea manufacturing method, characterized in that the spinach 15 to 25% by weight, the brown rice 25 to 35% by weight, and the buckwheat 45 to 55% by weight are mixed. The method of claim 1,
The first step is
Step 1-1 washing the spinach;
Step 1-2 of removing water from the spinach;
Steps 1-3 of steaming the spinach for 2 to 5 minutes;
Spinach tea manufacturing method, characterized in that it comprises a. The method of claim 1,
The second step is
The 2-1 step of roasting at 93~98℃ for 10~20 minutes and cooling at room temperature for 20~40 minutes; and
Step 2-2 of roasting at 93~98℃ for 10~20 minutes and leaving to cool for 20~40 minutes at room temperature;
Spinach tea manufacturing method, characterized in that it comprises a. delete Spinach tea prepared by the method of claim 1.

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