KR102299517B1 - Method for producing functional grain tea comprising oat - Google Patents

Abstract

The present invention relates to a method for manufacturing oat grain tea which performs manufacture by comprising a step of mixing oat pulverized products and dry buckwheat sprouts, and oat grain tea manufactured by the method. According to the present invention, nutrients and palatability can be increased.

Description

Method for producing functional grain tea comprising oat

The present invention relates to a method for producing functional oat grain tea, characterized in that it is prepared by mixing various medicinal plants using pulverized oats and dried buckwheat sprouts as main materials, and to oat grain tea prepared by the method.

Oats ( Avena sativa L.) are grains belonging to the Grape family and are generally known to have no toxicity and side effects, and have been used as an effective tonic for blood and heart in folk medicine since ancient times. Oats are known to have higher lipid and protein content than other grains, and the proportion of unsaturated fatty acids in lipids is high at 79~83%. In addition, oats contain various functional ingredients, and beta-glucan, which accounts for 2 to 6% of them, is reported to exhibit various physiological activities, such as lowering blood cholesterol and preventing diabetes by inhibiting saccharide digestion and absorption. In addition, oats contain a lot of alpha-tocotrienol and are known to have high value as functional grains because they are rich in essential amino acids and minerals.

Buckwheat is mainly milled and eaten into noodles, rice cakes, or jelly. Buckwheat flour contains 12.5% protein and contains essential amino acids lacking in grains such as lysine, cystine, and tryptophan. It contains a lot of vitamin B group, especially vitamin B2, so its nutritional value is higher than rice or barley.

Recently, the increase in geriatric diseases and geriatric diseases has emerged as a major social problem, and interest in health functional foods is on the rise. Buckwheat sprouts have a higher content of rutin than buckwheat and 27 times more rutin than buckwheat seeds, so they are attracting a lot of attention as a health functional food.

Buckwheat sprouts contain a large amount of functional substances in addition to rutin, so they are released in the form of various products such as salads, herbs, buckwheat sprout juice, and buckwheat sprout powdered tea. If a method for producing buckwheat in a short period of time is developed, it is expected to expand its use as a raw material for buckwheat products by reducing production costs and securing price competitiveness.

Grain tea has been used by everyone in our daily life, and it is still brewed in the form of barley tea and corn tea at home and stored in the refrigerator for drinking. It is a product that is very familiar to us as it is a product that can be easily purchased and used anywhere in the market in various forms such as sage buckwheat tea, barley tea, corn beard tea, Ssanghwa tea Gyeolmyung tea, and brown rice tea.

Korean Patent Application Laid-Open No. 2020-0065928 discloses a method of manufacturing oat powder, and Korean Patent No. 0792785 discloses a method of manufacturing buckwheat tea, but it is different from the method of manufacturing oat grain tea of the present invention.

The present invention was derived from the above needs, and an object of the present invention is to diversify the method of using oats among the grains directly produced in Korea and to improve price competitiveness, and to properly process oats for the production of grain tea products. Through this process, we intend to manufacture oat grain tea with high functionality and preference that can be consumed conveniently by containing various medicinal plant materials such as buckwheat sprouts and wheat sprouts.

In order to solve the above problems, the present invention comprises the steps of (1) adding water to an herbal mixture mixed with lemon balm and apple mint and then extracting to prepare an herbal extract; (2) immersing oats in the herbal extract prepared in step (1), taking them out, drying them, roasting them, and pulverizing them to prepare a ground oat product; (3) preparing dried buckwheat sprouts by steaming and roasting buckwheat sprouts and drying them; and (4) mixing the ground oats prepared in step (2) with the dried buckwheat sprouts prepared in step (3).

In addition, the present invention provides an oat grain tea prepared by the above method.

In the manufacturing process of the functional grain tea containing oats of the present invention, unlike existing products, the processing method of oats with high quality and preference, proper processing of buckwheat sprouts and wheat sprouts, and functional ingredients of various medicinal plants are added and palatability is improved. It is expected that, through the optimal formulation that can be improved, it can be easily consumed by modern people and can be helpful in improving the taste and health of modern people by increasing the palatability as well as the nutritional components of grains and medicinal plants.

In order to achieve the object of the present invention, the present invention

(1) preparing an herbal extract by adding water to an herbal mixture mixed with lemon balm and apple mint and extracting;

(2) immersing oats in the herbal extract prepared in step (1), taking them out, drying them, roasting them, and pulverizing them to prepare a ground oat product;

(3) preparing dried buckwheat sprouts by steaming and roasting buckwheat sprouts and drying them; and

(4) It provides a method of manufacturing oat grain tea, characterized in that it comprises the step of mixing the pulverized oats prepared in the step (2) and the dried buckwheat sprouts prepared in the step (3).

The method for producing oat grain tea of the present invention, more specifically

(1) Add 0.8-1.2 L of water to 80-120 g of a herbal mixture mixed with lemon balm and apple mint in a weight ratio of 0.8-1.2: 0.8-1.2, and extract at 55-65℃ for 20-28 hours. preparing a;

(2) After immersing the oats in the herbal extract prepared in step (1) for 50-70 minutes, take them out, dry them in a dryer at 40-50° C. for 12-24 hours, and then in a fryer at 160-180° C. Stir-frying for 4-6 minutes and then pulverizing to prepare a ground oat product;

(3) Buckwheat sprouts are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted for 2~5 minutes in a stirrer at 120~150℃, and then dried in a dryer at 45~55℃ for 12~24 hours. preparing dried buckwheat sprouts; and

(4) Based on the total weight of grain tea, 75 to 85% by weight of the pulverized oats prepared in step (2) and 15 to 25% by weight of the dried buckwheat sprouts prepared in step (3) are mixed can,

more specifically

(1) preparing an herbal extract by adding 1 L of water to 100 g of an herbal mixture mixed with lemon balm and apple mint in a 1:1 weight ratio and extracting at 60° C. for 24 hours;

(2) After immersing the oats in the herbal extract prepared in step (1) for 60 minutes, take them out, dry them in a dryer at 45° C. for 18 hours, fry them in a fryer at 170° C. for 5 minutes, and then pulverize oats preparing a pulverized product;

(3) preparing dried buckwheat sprouts by steaming buckwheat sprouts with steam at 100° C. for 2 minutes, frying them in a stir-frying machine at 140° C. for 3 minutes, and drying them in a dryer at 50° C. for 18 hours; and

(4) based on the total weight of grain tea, 80% by weight of the ground oats prepared in step (2) and 20% by weight of the dried buckwheat sprouts prepared in step (3) may include mixing.

In the method for producing oat grain tea of the present invention, when the herbal extract is prepared under the same conditions as in step (1), when immersed in grains, deep and soft taste and flavor are enhanced, so that the taste and functionality are improved. A suitable extract could be prepared.

In addition, in the method for manufacturing oat grain tea of the present invention, the preparation of ground oats under the same conditions as in step (2) improves the pharmacological effect of oats while producing a ground oat powder suitable for tea production with excellent quality and preference Could.

In the method for producing oat grain tea of the present invention, various medicinal plants may be additionally added during the manufacture of grain tea, specifically

(1) preparing an herbal extract by adding water to an herbal mixture mixed with lemon balm and apple mint and extracting;

(2) immersing oats in the herbal extract prepared in step (1), taking them out, drying them, roasting them, and pulverizing them to prepare a ground oat product;

(3) preparing dried buckwheat sprouts by steaming and roasting buckwheat sprouts and drying them;

(4) preparing dried wheat sprouts by steaming and roasting the wheat sprouts and drying them;

(5) A step of preparing dried bellflower shoots by steaming and roasting the bellflower shoots and drying them:

(6) immersing the seonhakcho in a lemon diluted solution and then taking it out and drying it to prepare a dried seonhakcho;

(7) The ground oats prepared in step (2), the dried buckwheat sprouts prepared in the step (3), the dried wheat sprouts prepared in the step (4), the dried bellflower shoots prepared in the step (5), and It may include the step of mixing the dried Seonhakcho prepared in step (6) and the pulverized baeknyeoncho.

The manufacturing method of oat grain tea with the addition of the medicinal plant, more specifically,

(1) Add 0.8-1.2 L of water to 80-120 g of a herbal mixture mixed with lemon balm and apple mint in a weight ratio of 0.8-1.2: 0.8-1.2, and extract at 55-65℃ for 20-28 hours. preparing a;

(2) After immersing the oats in the herbal extract prepared in step (1) for 50-70 minutes, take them out, dry them in a dryer at 40-50° C. for 12-24 hours, and then in a fryer at 160-180° C. Stir-frying for 4-6 minutes and then pulverizing to prepare a ground oat product;

(3) Buckwheat sprouts are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted for 2~5 minutes in a stirrer at 120~150℃, and then dried in a dryer at 45~55℃ for 12~24 hours. preparing dried buckwheat sprouts;

(4) Wheat sprouts are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted for 2~5 minutes in a fryer at 160~200℃, then dried in a dryer at 45~55℃ for 12~24 hours and dried. preparing wheat sprouts;

(5) The bellflower shoots are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted in a fryer at 120~150℃ for 15~25 minutes, and then dried in a dryer at 45~55℃ for 12~24 hours. Steps for preparing dried bellflower shoots:

(6) immersing seonhakcho in lemon diluted solution for 50-70 minutes, then taking it out and drying it in a dryer at 45-55° C. for 12-24 hours to prepare dried seonhakcho; and

(7) Based on the total weight of grain tea, 45 to 55% by weight of the pulverized oats prepared in the step (2), 15 to 25% by weight of the dried buckwheat sprouts prepared in the step (3), and the step (4) 8 to 12 wt% of the prepared dried wheatgrass, 4 to 6 wt% of the dried bellflower shoots prepared in step (5), and 4 to 6 wt% of the dried Seonhakcho prepared in the step (6) and 8 to 12 wt. It may include the step of mixing %,

more specifically

(1) preparing an herbal extract by adding 1 L of water to 100 g of an herbal mixture mixed with lemon balm and apple mint in a 1:1 weight ratio and extracting at 60° C. for 24 hours;

(2) After immersing the oats in the herbal extract prepared in step (1) for 60 minutes, take them out, dry them in a dryer at 45° C. for 18 hours, fry them in a fryer at 170° C. for 5 minutes, and then pulverize oats preparing a pulverized product;

(3) preparing dried buckwheat sprouts by steaming buckwheat sprouts with steam at 100° C. for 2 minutes, frying them in a stir-frying machine at 140° C. for 3 minutes, and drying them in a dryer at 50° C. for 18 hours;

(4) steaming the wheat sprouts with steam at 100° C. for 2 minutes, roasting them in a fryer at 180° C. for 3 minutes, and drying them in a dryer at 50° C. for 18 hours to prepare dried wheat sprouts;

(5) The steps of preparing dried bellflower shoots by steaming the bellflower shoots with steam at 100° C. for 2 minutes, frying them in a fryer at 140° C. for 20 minutes, and drying them in a dryer at 50° C. for 18 hours:

(6) immersing Seonhakcho in a lemon diluted solution for 60 minutes, then taking it out and drying it in a dryer at 50° C. for 18 hours to prepare dried Seonhakcho; and

(7) Based on the total weight of grain tea, 50% by weight of the ground oat powder prepared in step (2), 20% by weight of the dried buckwheat sprouts prepared in the step (3), and dried wheat sprouts prepared in the step (4) 10% by weight, 5% by weight of dried bellflower shoots prepared in step (5) and 5% by weight of dried Seonhakcho prepared in step (6) and 10% by weight of pulverized baeknyeoncho may include mixing.

In the method of manufacturing oat grain tea with the addition of medicinal plants of the present invention, pretreatment of the ingredients under the same conditions as in steps (3) to (6) removes the astringent and bitter taste peculiar to the material and enhances the flavor, making it easy to consume Not only that, it could be pre-treated to be suitable for the production of grain tea with improved functionality.

In addition, in the method of manufacturing oat grain tea with the addition of medicinal plants of the present invention, mixing the ingredients under the same conditions as in step (7) improves the functional ingredients and physiological activity, so that the quality is excellent, and it is suitable for the taste of consumers. It could be manufactured as a grain tea with excellent taste.

The present invention also provides an oat grain tea prepared by the above method.

Hereinafter, the present invention will be described in detail by way of Preparation Examples and Examples. 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.

Preparation Example 1. Grain tea containing oats and buckwheat sprouts

(1) 1 L of purified water was added to 100 g of a herbal mixture in which lemon balm leaves and apple mint were mixed in a 1:1 weight ratio, extracted at 60° C. for 24 hours, and filtered to prepare an herbal extract.

(2) The high-quality red oats passed through the sorter were immersed in the herbal extract prepared in step (1) at a 1:1 (w:v) ratio for 1 hour at room temperature, then taken out, and then taken out in a dryer at 45° C. for 18 hours. After drying for a while, roasted for 5 minutes in a stir-frying machine at 170° C., and then pulverized to a size of 0.1 to 0.2 cm to prepare ground oats.

(3) Buckwheat for herbs or buckwheat for general cultivation grown in soil or medium was cut off 35 days before sowing and the upper part of the shoot was washed thoroughly in running water and then dried to prepare buckwheat sprouts. The prepared buckwheat sprouts were cut to a size of 1 to 2 cm and subjected to steam heat treatment at 100° C. for 2 minutes. The steam-treated buckwheat sprouts were roasted for 3 minutes in a stir-frying machine at 140° C., and then dried in a dryer at 50° C. for 18 hours to prepare dried buckwheat sprouts.

(4) Based on the total weight of grain tea, 1 g of grain tea mixed with 80% by weight of the ground oat product prepared in step (2) and 20% by weight of dry buckwheat sprouts prepared in step (3) is mixed in a tea bag Packed and sealed.

Preparation Example 2. Grain tea containing oats, buckwheat sprouts, wheat sprouts and medicinal plants

(1) 1 L of purified water was added to 100 g of a herbal mixture in which lemon balm leaves and apple mint were mixed in a 1:1 weight ratio, extracted at 60° C. for 24 hours, and filtered to prepare an herbal extract.

(2) After immersing the high-quality red oats passed through the sorter in the herbal extract prepared in step (1) in a 1:1 (w:v) ratio at room temperature (20~25℃) for 1 hour, take out, 45 After drying in a dryer at ℃ for 18 hours, roasting for 5 minutes in a fryer at 170℃, and then grinding to a size of about 0.1 to 0.2 cm to prepare a ground oat product.

(3) Buckwheat for herbs or buckwheat for general cultivation grown in soil or medium was cut off 35 days before sowing and the upper part of the shoot was washed thoroughly in running water and then dried to prepare buckwheat sprouts. The prepared buckwheat sprouts were cut to a size of 1 to 2 cm and subjected to steam heat treatment at 100° C. for 2 minutes. The steam-treated buckwheat sprouts were roasted for 3 minutes in a stir-frying machine at 140° C., and then dried in a dryer at 50° C. for 18 hours to prepare dried buckwheat sprouts.

(4) Wheat sprouts were prepared by cutting the sprouts of wheat grown in soil or medium, washing them thoroughly in running water, and then removing the water. The prepared wheat sprouts were cut to a size of 1 to 2 cm and subjected to steam heat treatment at 100° C. for 2 minutes. The steam-treated wheat sprouts were roasted for 3 minutes in a roaster at 180° C., and then dried in a dryer at 50° C. for 18 hours to prepare dried wheat sprouts.

(5) Young bellflower shoots of about 5 cm were collected, washed thoroughly in running water, dried, cut into 1~2 cm pieces, and steam-treated at 100°C for 2 minutes with steam. The steam-treated bellflower shoots were roasted for 20 minutes in a stir-frying machine at 140° C., and then dried in a dryer at 50° C. for 18 hours to prepare dried bellflower shoots.

(6) After harvesting, washed and drained Seonhakcho ( Agrimonia pilosa ) is immersed in lemon dilution solution (lemon juice mixed with purified water in a 1:9 volume ratio) at 20-25°C for 1 hour, then taken out and taken out to 3-5 cm The dried seonhakcho was prepared by cutting it to a size of about the same size and drying it in a dryer at 50° C. for 18 hours.

(7) After cutting the collected baeknyeoncho fruit to a size of about 0.5 to 1 cm, freeze-dried and pulverized to a size of about 0.1 to 0.3 cm to prepare a pulverized product of baeknyeoncho.

(8) Based on the total weight of grain tea, 50% by weight of the pulverized oats prepared in step (2), 20% by weight of the dried buckwheat sprouts prepared in the step (3), and the dried wheat sprouts prepared in the step (4) 10% by weight, 5% by weight of dried bellflower shoots prepared in step (5), 5% by weight of dried Seonhakcho prepared in step (6), and 10% by weight of pulverized baeknyeoncho prepared in step (7) is mixed 1 g of grain tea was packaged in a tea bag and sealed.

Comparative Example 1. Grain tea containing oats and buckwheat sprouts

(1) After drying high-quality red oats that have passed through a sorter in a dryer at 45°C for 18 hours, roast them in a fryer at 170°C for 5 minutes, and then grind them to a size of about 0.1 to 0.2 cm to produce ground oats did.

(2) Buckwheat for herbs grown in soil or medium or buckwheat for general cultivation were cut off 35 days prior to sowing and the upper part of the young shoot was washed thoroughly under running water and then dried to prepare buckwheat sprouts. The prepared buckwheat sprouts were cut to a size of 1 to 2 cm and subjected to steam heat treatment at 100° C. for 2 minutes. The steam-treated buckwheat sprouts were roasted for 3 minutes in a stir-frying machine at 140° C., and then dried in a dryer at 50° C. for 18 hours to prepare dried buckwheat sprouts.

(3) Based on the total weight of grain tea, 1 g of grain tea mixed with 80% by weight of the ground oat powder prepared in step (1) and 20% by weight of dry buckwheat grains prepared in step (2) is mixed in a tea bag Packed and sealed.

Comparative Examples 2 to 3. Grain tea containing oats, buckwheat sprouts, wheat sprouts and medicinal plants

Grain tea was prepared by the method of Preparation Example 2, but the grain tea of Comparative Examples 2 and 3 was prepared by mixing in the mixing ratio of Table 1 when mixing in step (8).

Grain tea blending ratio (wt%) material type Preparation 2 Comparative Example 2 Comparative Example 3 oat groats 50 50 50 dried buckwheat sprouts 20 20 20 dry wheat germ 10 10 10 dried bellflower 5 - 10 dried sagebrush 5 - 10 white lotus powder 10 20 -

Comparative Example 4. Grain tea containing oats, buckwheat sprouts, wheat sprouts and medicinal plants

(1) High-quality red oats passed through a sorter were dried in a dryer at 45° C. for 18 hours, and then pulverized to a size of about 0.1 to 0.2 cm to prepare ground oats.

(2) Buckwheat for herbs or buckwheat for general cultivation grown in soil or medium was cut off 35 days before sowing and the upper part of the shoot was washed cleanly in running water and then dried to prepare buckwheat sprouts. Dried buckwheat sprouts were prepared by cutting the prepared buckwheat sprouts into 1 to 2 cm sizes and drying them in a dryer at 50° C. for 18 hours.

(3) Wheat sprouts were prepared by cutting the sprouts of wheat grown in the soil or medium, washing them thoroughly in running water, and then removing the water. The prepared wheat sprouts were cut into 1 to 2 cm in size and dried in a dryer at 50° C. for 18 hours to prepare dried wheat sprouts.

(4) Young bellflower shoots of about 5 cm were collected, washed thoroughly in running water, dried, cut into pieces of 1 to 2 cm, and dried in a dryer at 50° C. for 18 hours to prepare dried bellflower shoots.

(6) After harvesting, washed and dried seonhakcho ( Agrimonia pilosa ) was cut into 3-5 cm in size and dried in a dryer at 50°C for 18 hours to prepare dried seonhakcho.

(7) After cutting the collected baeknyeoncho fruit to a size of about 0.5 to 1 cm, freeze-dried and pulverized to a size of about 0.1 to 0.3 cm to prepare a pulverized product of baeknyeoncho.

(8) Based on the total weight of grain tea, 50% by weight of the pulverized oats prepared in step (2), 20% by weight of the dried buckwheat sprouts prepared in the step (3), and the dried wheat sprouts prepared in the step (4) 5% by weight, 10% by weight of dried bellflower shoots prepared in step (5), 10% by weight of dried Seonhakcho prepared in step (6), and 5% by weight of pulverized baeknyeoncho prepared in step (7) is mixed 1 g of grain tea was packaged in a tea bag and sealed.

Example 1: Measurement of total phenolic compound content

The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing each prepared sample extract, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, and then mixed in a shaking bath at 27°C. After 5 minutes, _{1 ml of saturated NaCO 3} solution was added, mixed, left at room temperature for 1 hour, and absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was quantified after preparing a calibration curve using the concentration of chlorogenic acid.

Comparison of total phenol content sample Total phenol content (ppm) catechins chlorogenic acid tannic acid Comparative Example 1 60.5±2.2 92.8±4.4 64.7±3.6 Comparative Example 2 77.6±5.3 119.4±4.2 78.8±4.6 Comparative Example 3 72.7±1.8 108.5±3.4 71.5±2.9 Comparative Example 4 64.2±2.5 100.2±1.9 68.0±1.4 Preparation Example 1 87.4±2.3 146.2±4.3 98.7±3.8 Preparation 2 82.2±3.6 134.5±2.8 90.4±4.7

Table 2 shows the total phenolic compound content of the grain tea prepared by the methods of Comparative Examples and Preparation Examples 1 and 2. As can be seen from Table 2, based on the total phenol content quantified with chlorogenic acid, the total phenol content of Preparation Examples 1 and 2 was 146.2 ppm and 134.5 ppm, respectively, whereas the Comparative Examples were 92.8 ~ 119.4 ppm. Therefore, the total phenol content of grain tea prepared by the method of Preparation Example was high.

Example 2. Total Flavonoid Content

To measure the total flavonoid content, each sample was prepared at an appropriate concentration, 1.0 ml of the test solution was taken in a test tube, 10 ml of diethylene glycol was added, and the mixture was well mixed. Again, 0.1 ml of 1N NaOH was mixed well and reacted for 1 hour in a water bath at 37° C., and then absorbance was measured at 420 nm. In the blank test, a 50% methanol solution was treated in the same way instead of the sample solution, and the standard curve was prepared using naringin (Sigma Co., USA), and the total flavonoid content was obtained therefrom.

Comparison of total flavonoid content sample Total flavonoid content (ppm) Comparative Example 1 26.4±1.8 Comparative Example 2 33.4±2.6 Comparative Example 3 32.5±3.8 Comparative Example 4 30.1±1.4 Preparation Example 1 46.7±3.3 Preparation 2 45.4±2.6

As can be seen from Table 3, the total flavonoid content of the grain tea prepared by the methods of Comparative Examples and Preparation Examples 1 and 2 was 46.7 ppm and 45.4 ppm, respectively, in Preparation Examples 1 and 2 at the same concentration. On the other hand, Comparative Example 1 showed the lowest at 26.4 ppm.

Example 3: DPPH radical scavenging ability test

In order to examine the antioxidant properties, the antioxidant activity of each sample was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. After the mixed sample was reacted in the dark for 30 minutes, absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

An = (A ₀ -A)/A ₀ × 100

An: Antioxidant activity on DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without sample added

A: Absorbance of reaction between DPPH and sample in the reaction solution

Comparison of DPPH radical scavenging ability sample DPPH radical scavenging ability (%) 2,500 ppm 5,000 ppm Comparative Example 1 16.6±1.1 43.7±2.2 Comparative Example 2 22.5±2.7 49.4±1.8 Comparative Example 3 19.1±2.2 48.8±1.6 Comparative Example 4 18.4±1.1 46.0±2.0 Preparation Example 1 29.6±2.2 55.4±3.6 Preparation 2 26.4±3.0 53.2±2.7

The results of DPPH radical scavenging activity of grain tea prepared by each method are shown in Table 4 above. At a concentration of 5,000 ppm of each grain tea extract, the DPPH radical scavenging ability of the grain tea prepared by the method of Preparation Example 1 was 55.4%, and Preparation Example 2 showed a scavenging ability of 53.2% at the same concentration. On the other hand, Comparative Example 1 showed the relatively lowest activity of 43.7% at the same concentration. Therefore, it was confirmed that the grain tea prepared by the methods of Preparation Examples 1 and 2 showed high DPPH radical scavenging activity, and thus had high antioxidant properties.

Example 4: Nitrite scavenging ability test

As another method for determining antioxidant properties, the measurement of nitrite scavenging activity is performed with _{40 μl of each extract sample in 20 μl of 1 mM NaNO 2} and 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH 4.2) or 0.2 The volume was adjusted to 200 μl by using 140 μl of M citrate buffer (pH 6.0). After reacting this reaction solution in a constant temperature bath at 37°C for 1 hour, 1000 μl of 2% acetic acid, Griess reagent (1% sulfanilic acid prepared with 30% acetic acid and 1% naphthylamine) were mixed in a 1:1 ratio. (prepared immediately before use) was added, mixed well, and reacted for 15 minutes at room temperature where light was blocked. Absorbance was measured at 520 nm to obtain nitrite scavenging ability as follows.

N(%) = [1-(A-C)/B]×100

N: nitrite scavenging ability

A: Absorbance after adding 1 _{mM NaNO 2 to the sample and reacting for 1 hour}

B: 1 mM NaNO ₂ absorbance

C: control absorbance

Comparison of nitrite scavenging ability sample Nitrite scavenging ability (%) Comparative Example 1 26.8±2.4 Comparative Example 2 35.5±3.7 Comparative Example 3 32.4±3.4 Comparative Example 4 30.1±3.0 Preparation Example 1 40.1±2.6 Preparation 2 38.6±4.2

The results of nitrite scavenging activity of grain tea prepared by the methods of Comparative Examples and Preparation Examples are shown in Table 5 above. As can be seen from Table 5, Comparative Examples showed an activity of 26.8 to 35.5%, whereas Preparation Examples 1 and 2 exhibited a high scavenging ability of 40.1% and 38.6%.

Example 5: Sensory Characteristics

After brewing the grain tea of Preparation Examples and Comparative Examples in warm water, respectively, a sensory test was performed. In the sensory test, 20 adolescents (10 male and female), 20 general housewives, 20 adult males, and 20 general public (10 male and female) over 65 years old (10 male and female) were subjected to a total of 80 people by classifying color, scent, taste and preference. A 5-point symbolic scale was used, indicating 1 point very bad, 4 points bad, 3 points average, 4 points good, and 5 points very good.

Comparison of sensory characteristics sample color incense taste Comprehensive symbology Comparative Example 1 4.1 3.7 3.8 3.8 Comparative Example 2 4.2 4.1 4.1 4.1 Comparative Example 3 4.1 4.0 4.0 4.0 Comparative Example 4 4.2 4.1 4.2 4.2 Preparation Example 1 4.3 4.1 4.3 4.2 Preparation 2 4.5 4.5 4.6 4.5

As can be seen from Table 6, Preparation Example 2 exhibited the highest degree of preference in all of color, flavor, taste, and overall preference. Therefore, it was confirmed that the materials were pre-treated as in Preparation Example 2, and by preparing appropriate amounts of ingredients of oats, buckwheat sprouts, wheat sprouts, bellflower shoots, seonhakcho and baeknyeoncho, it was confirmed that it was preferred by the evaluators. Next, Preparation Example 1 and Comparative Example 4 showed high preference in the order.

Although manufacturing examples and examples of the present invention have been presented above, the present invention is not limited to the above, and various modifications can be made within the technical spirit of the present invention, and such modifications will fall within the scope of the claims of the present invention.

Claims (5)

(1) Add 0.8-1.2 L of water to 80-120 g of a herbal mixture mixed with lemon balm and apple mint in a weight ratio of 0.8-1.2: 0.8-1.2, and extract at 55-65℃ for 20-28 hours. preparing a;
(2) After immersing the oats in the herbal extract prepared in step (1) for 50-70 minutes, take them out, dry them in a dryer at 40-50° C. for 12-24 hours, and then in a fryer at 160-180° C. Stir-frying for 4-6 minutes and then pulverizing to prepare a ground oat product;
(3) Buckwheat sprouts are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted for 2~5 minutes in a stirrer at 120~150℃, and then dried in a dryer at 45~55℃ for 12~24 hours. preparing dried buckwheat sprouts; and
(4) based on the total weight of grain tea, including the step of mixing 75 to 85% by weight of the ground oats prepared in step (2) and 15 to 25% by weight of the dried buckwheat sprouts prepared in the step (3) A method of manufacturing oat grain tea, characterized in that it is manufactured. delete (1) preparing an herbal extract by adding water to a mixture of herbs mixed with lemon balm and apple mint and then extracting;
(2) immersing oats in the herbal extract prepared in step (1), taking them out, drying them, roasting them, and pulverizing them to prepare a ground oat product;
(3) preparing dried buckwheat sprouts by steaming and roasting buckwheat sprouts and drying them;
(4) preparing dried wheat sprouts by steaming and roasting the wheat sprouts and drying them;
(5) A step of preparing dried bellflower shoots by steaming and roasting the bellflower shoots and drying them:
(6) immersing the seonhakcho in a lemon diluted solution and then taking it out and drying it to prepare a dried seonhakcho;
(7) The ground oats prepared in step (2), the dried buckwheat sprouts prepared in the step (3), the dried wheat sprouts prepared in the step (4), the dried bellflower shoots prepared in the step (5), and Method for producing oat grain tea, characterized in that it comprises the step of mixing the dried Seonhakcho prepared in the step (6) and the pulverized baeknyeoncho. 4. The method of claim 3,
(1) Add 0.8-1.2 L of water to 80-120 g of a herbal mixture mixed with lemon balm and apple mint in a weight ratio of 0.8-1.2: 0.8-1.2, and extract at 55-65℃ for 20-28 hours. preparing a;
(2) After immersing the oats in the herbal extract prepared in step (1) for 50-70 minutes, take them out, dry them in a dryer at 40-50° C. for 12-24 hours, and then in a fryer at 160-180° C. Stir-frying for 4-6 minutes and then pulverizing to prepare a ground oat product;
(3) Buckwheat sprouts are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted for 2~5 minutes in a stirrer at 120~150℃, and then dried in a dryer at 45~55℃ for 12~24 hours. preparing dried buckwheat sprouts;
(4) Wheat sprouts are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted for 2~5 minutes in a fryer at 160~200℃, then dried in a dryer at 45~55℃ for 12~24 hours and dried. preparing wheat sprouts;
(5) The bellflower shoots are steam-treated with steam at 90~110℃ for 1~3 minutes, roasted in a fryer at 120~150℃ for 15~25 minutes, and then dried in a dryer at 45~55℃ for 12~24 hours. Steps for preparing dried bellflower shoots:
(6) immersing seonhakcho in lemon diluted solution for 50-70 minutes, then taking it out and drying it in a dryer at 45-55° C. for 12-24 hours to prepare dried seonhakcho; and
(7) Based on the total weight of grain tea, 45 to 55% by weight of the pulverized oats prepared in the step (2), 15 to 25% by weight of the dried buckwheat sprouts prepared in the step (3), and the step (4) 8 to 12% by weight of the prepared dried wheatgrass, 4 to 6% by weight of the dried bellflower shoots prepared in the step (5), and 4 to 6% by weight of the dried Seonhakcho prepared in the step (6) and 8 to 12% by weight of the pulverized baeknyeoncho %. A method of manufacturing oat grain tea, characterized in that it is prepared including the step of mixing. The oat grain tea manufactured by the method of any one of claims 1, 3, and 4.