KR102366088B1 - Purple corn leach tea and Method for preparing the same - Google Patents

Abstract

The present invention provides a purple corn leach tea composition comprising 60 to 89% by weight of roasted purple corn kernels, 10 to 30% by weight of roasted purple corncobs, and 1 to 10% by weight of roasted purple corn silk, and a method for preparing the same . The purple corn leaching tea of the present invention provides an excellent visual appearance with excellent taste and aroma, nutrition, and appropriate color, turbidity and lightness.

Description

Purple corn leach tea and method for preparing the same

The present invention relates to purple corn leaching tea and a method for preparing the same.

Corn (Zea mays L.) is one of the world's major food crops along with rice and wheat, and has been consumed as a snack or as a major grain tea along with barley tea. Corn tea is known to ease the stomach, relieve fatigue, and promote digestion, kidney disease, hydrocephalus, and high blood pressure. Therefore, a method for manufacturing corn tea having excellent quality and functionality has been developed through various studies, and Korean Patent Publication No. 10-2015-0117827 also discloses a method for manufacturing corn tea with improved quality.

In particular, grain tea made by brewing not only corn but also sorghum, barley, and red bean has a nutty taste and is beneficial to health through various functional ingredients, so more and more people are drinking grain tea instead of water. Among them, grain teas such as corn, sorghum, and red beans are known to have excellent antioxidant activity due to their high polyphenol content, which is said to prevent diseases and aging by removing free radicals that are harmful to the human body.

In general, when grains such as corn are used as tea, they are roasted so that the unique taste, aroma, and active ingredients of the grains come out a lot, and in this case, the roasting technique determines the quality of the tea. The roasting process is a process that not only causes starch gelatinization and protein denaturation by heating, but also physical changes such as cell wall destruction, and chemical changes such as browning reaction. As it facilitates the extraction of useful ingredients from the inside of the grain, it affects the functional quality and also affects the sensory quality factors such as flavor and color.

In particular, in the case of corn, depending on the roasting technique, the taste, aroma, and nutrition of tea can be significantly different. Therefore, a more systematic study of corn roasting technology is required.

In addition, in the case of corn grains, which are mainly used, there is a limit in improving the taste, aroma, and nutrition by itself, so research on various combinations that can be used together with corn grains is also required.

Republic of Korea Patent Registration No. 10-0838250

The present invention has been devised to solve the above problems of the prior art, and has excellent taste, flavor and nutrition using purple corn, and has an excellent visual appearance due to appropriate color, turbidity and brightness. aims to provide

The present invention, in order to achieve the above object,

There is provided a purple corn leach tea composition comprising 60 to 89% by weight of roasted purple corn kernels, 10 to 30% by weight of roasted purple corncobs, and 1 to 10% by weight of roasted purple corn stalk.

Also, the present invention

(a) selecting and separating the purple corn kernels, the purple corn cobs, and the purple corn stalks, respectively;

(b) drying the purple corn grains, purple corncobs, and purple corn silk selected and separated in step (a);

(c) grinding the purple corn cobs and purple corn kernels dried in step (b), and mincing the purple corn stubble;

(d) roasting the purple corn cobs and purple corn kernels crushed in step (c), and the chopped purple corn stubble;

(e) 60 to 89 wt% of the purple corn grains roasted in step (d), 10 to 30 wt% of the roasted purple corncobs, and 1 to 10 wt% of the roasted purple corn stalk by mixing to contain the purple corn leaching tea preparing a composition; and

(f) packaging the purple corn leached tea composition prepared in step (e);

The purple corn leaching tea of the present invention is roasted and mixed using purple corn grains, cobs, and beards according to each characteristic. do.

1 is a photograph showing the appearance of leaching tea according to the roasting temperature of each component constituting the purple corn leaching tea composition of the present invention.
2 is a photograph of the appearance of the leaching tea by leaching the purple corn leaching tea composition of Example 1 of the present invention and the commercially available purple corn tea.

Hereinafter, the present invention will be described in detail.

The present invention relates to a purple corn leach tea composition comprising 60 to 89% by weight of roasted purple corn kernels, 10 to 30% by weight of roasted purple corncobs, and 1 to 10% by weight of roasted purple corn stalk.

The present invention is characterized in that it contains all of roasted purple corn grains, roasted purple corncobs, and roasted purple corn stalk, and when the above ingredients are included in the corresponding ingredient ratio range, the taste and smell of purple corn leaching tea, and the visual An excellent effect can be obtained in the phosphorus form.

More preferably, the purple corn leach tea composition comprises 75 to 84% by weight of roasted purple corn kernels, 15 to 24% by weight of roasted purple corncobs, and 0.5 to 2% by weight of roasted purple corn stalk, most preferably preferably comprises 79% by weight of purple corn kernels, 20% by weight of roasted purple corncobs, and 1% by weight of roasted purple corn stalk.

The roasted purple corn grains may preferably be used roasted at 250 to 300°C, more preferably roasted at 270 to 290°C, and most preferably roasted at 280°C. .

The roasted purple corncobs may be preferably used roasted at 160 to 200° C., more preferably roasted at 170 to 190° C. may be used, and most preferably, roasted at 180° C. may be used. .

The roasted purple corn beard may preferably be used roasted at 160 to 200°C, more preferably roasted at 170 to 190°C, and most preferably roasted at 180°C. .

The roasted purple corn kernels and the roasted purple corn kernels may be included in a pulverized state, and the roasted purple corn beard may be included in a minced state.

The purple corn leaching tea composition may be leached as it is to prepare tea, or tea may be prepared by leaching it in a commonly used container. In particular, in the case of leaching in a tea bag or triangular pyramid, it is preferable because it is possible to conveniently prepare leached tea of excellent quality.

The present invention also relates to a method for preparing a purple corn leach tea composition comprising the steps of:

(a) selecting and separating the purple corn kernels, the purple corn cobs, and the purple corn stalks, respectively;

(b) drying the purple corn grains, purple corncobs, and purple corn silk selected and separated in step (a);

(c) grinding the purple corn cobs and purple corn kernels dried in step (b), and mincing the purple corn stubble;

(d) roasting the purple corn cobs and purple corn kernels crushed in step (c), and the chopped purple corn stubble;

(e) 60 to 89 wt% of the purple corn grains roasted in step (d), 10 to 30 wt% of the roasted purple corncobs, and 1 to 10 wt% of the roasted purple corn stalk by mixing to contain the purple corn leaching tea preparing a composition; and

(f) packaging the purple corn leaching tea composition prepared in step (e).

In step (a), purple corn produced in Korea may be preferably used. Since the purple corn contains abundant anthocyanins, it is possible to prepare leached tea having excellent properties in terms of taste, aroma and nutrition when roasting so as not to damage the anthocyanins.

Drying in step (b) means drying the ingredients to a degree suitable for roasting, and each ingredient can be dried to the extent that is usually practiced in this field. In particular, it is preferable to carry out to have a certain moisture in a way that minimizes the destruction of anthocyanins. The drying may be carried out using a dryer or by natural drying.

Specifically, in the drying step, the purple corn kernels are preferably dried so that the moisture content is 10-20%, the purple corncobs are preferably dried so that the moisture content is 10-20%, and the purple corn beard is 10-20% It is preferable to dry it so that it becomes

In the step (c), the purple corncobs and purple corn kernels may be pulverized to a size suitable for roasting, and the pulverization size is not particularly limited. The chopped size of the purple corn beard may be carried out to a size suitable for roasting.

Specifically, in the drying step, the purple corn kernels are preferably ground to a size of 3 to 5 mm, the purple corncobs are preferably ground to a size of 3 to 10, and the purple corn beard is dried in a spot state. desirable.

After performing step (b), a process of removing foreign substances may be further performed, and this process of removing foreign substances may be additionally performed even after performing step (c). In particular, it may be desirable to remove powders that are too small for roasting after the pulverization and mincing of step (c).

In the roasting of step (d), the roasting of purple corn grains is carried out at 250 to 300 °C, the roasting of purple corncobs is carried out at 160 to 200 °C, and the roasting of the purple corn stubble can be carried out at 160 to 200 °C. there is.

The roasting temperature of each component is a roasting temperature that provides the most excellent effect after roasting at various temperatures. The undesirable appearance was clearly confirmed by the experimental examples described below.

In the roasting of step (d), more preferably, the roasting of purple corn grains is performed at 270 to 290°C, the roasting of purple corncobs is performed at 170 to 190°C, and the roasting of purple corn stubble is performed at 170 to 190°C can be done in

In the roasting of step (d), the roasting of purple corn kernels is most preferably performed at 280°C, the roasting of purple corncobs is performed at 180°C, and the roasting of the purple corn stubble may be performed at 180°C.

When each component is included in the corresponding mixing ratio range in step (e), excellent effects in taste, aroma, and visual form of purple corn leaching tea can be obtained.

It is more preferable to mix 75 to 84% by weight of the purple corn grains roasted in step (e), 15 to 24% by weight of the roasted purple corncobs, and 0.5 to 2% by weight of the roasted purple corn stalk, most preferably is most preferably mixed at 79% by weight of roasted purple corn kernels, 20% by weight of roasted purple corncobs, and 1% by weight of roasted purple corn stalk.

In the packaging of step (f), the purple corn leaching tea composition may be packaged in a tea bag or triangular pyramid, but is not limited thereto.

The purple corn leaching tea composition contained in the tea bag or triangular pyramid may be put in an outer packaging such as PE (polyethylene), PP (polypropylene), AL (aluminum), etc., and sealed packaging, but is not limited thereto.

In the manufacturing method of the purple corn leach tea composition of the present invention, processes other than the above-specified manufacturing method may be performed by methods known in the art.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are provided to explain the present invention in more detail, and the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.

Experimental Example 1: Sensory comparison of each component of purple corn according to roasting temperature

(1) Roasting method

Purple corn kernels, cobs, and whiskers were roasted under each condition described in Table 1 below, and the most preferable roasting conditions for each material were confirmed.

Raw material purple corn kernels purple corn cob purple corn whiskers temperature condition
(Roasting time
15 min) 180℃ 180℃ 180℃ 230℃ 230℃ 230℃ 280℃ 280℃ -

As a result of the roasting, as the temperature conditions increased, the color of the grains and cobs changed from purple to yellow, and there was a difference in color softening properties.

(2) Roasting result

Purple corn kernels, cobs and whiskers were each roasted, and a sensory test was performed to find the most desirable roasting conditions for each material.

Specifically, the test was conducted on a total of 8 subjects on a 5-point scale for each item of aroma, color, brightness, turbidity, and taste, and the average was shown in Table 2 below.

<Standard>

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor

[Table 2]

As a result of the sensory test, it was confirmed that purple corn grains were roasted at 280° C., and purple corn cobs and beards were roasted at 180° C. (see FIG. 1).

According to the observation results of the roasting process, in the case of purple corn kernels and cobs, it was observed that the color changed from purple to yellow as the temperature increased. These results are considered to indicate the possibility of destruction of anthocyanins.

Example 1: Preparation of Purple Corn Leach Tea

Purple corn kernels, purple corncobs, and purple corn stalks were screened and separated, respectively. The selected and separated purple corn kernels, purple corncobs, and purple corn stalks were dried to a moisture content of 10% or less, and then this material was removed.

Next, purple corncobs were ground to a size of 3 to 10 mm and purple corn kernels to a size of 3 to 5 mm, and purple corn silk was chopped to a size of 10 mm or less, and then the too finely pulverized powder and whiskers were removed.

Next, the pulverized purple corn kernels were roasted at 280° C. for 15 minutes. The ground purple corncobs were roasted at 180° C. for 15 minutes. The chopped purple corn stalks were roasted at 180° C. for 15 minutes.

A purple corn leach tea composition was prepared by mixing the roasted purple corn grains in a proportion of 79% by weight, roasted purple corncobs 20% by weight, and roasted purple corn beard in a proportion of 1% by weight in a mixer.

The prepared leached tea composition was packaged in a tea bag.

Comparative Example 1: Preparation of purple corn leaching tea

Commercially available purple corn tea (east and west, purple corn tea) was prepared and used as Comparative Example 1. The constituents of the purple corn tea consisted of 77% by weight of roasted corn, 17% by weight of purple corncobs, 3% by weight of roasted purple corn (grains), and 3% by weight of dry beetroot.

Experimental Example 2: Sensory comparison of purple corn leaching tea

(1) Experimental method

In order to confirm the popularity and marketability of the purple corn leaching tea composition of Example 1 of the present invention, a commercially available purple corn tea was purchased and used as Comparative Example 1 for sensory testing.

Specifically, eight subjects drank the leached tea of Example 1 and Comparative Example 1, and each item of aroma, color, brightness, turbidity, and taste was given a score out of 5, and the average was It is shown in Table 3 below.

<Standard>

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor

[Table 3]

As can be seen in Table 3 above, in the case of lightness among the evaluation items, the purple corn leaching tea of Example 1 showed a clear and transparent light purple color, whereas the purple corn tea of Comparative Example 1 had a turbid reddish-brown appearance and it was confirmed that sediment was also generated. (See Fig. 2). And as a result, the purple corn leaching tea of Example 1 received excellent evaluations in terms of brightness and turbidity. In the case of chromaticity, the leaching tea of Comparative Example 1 contained red beets to give a dark color, but the leaching tea of Example 1 did not add other additives, so the evaluation results were relatively low. For taste, the leaching tea of Example 1 was rated higher.

Overall, as a result of sensory evaluation, it was confirmed that the leaching tea of Example 1 of the present invention received a better overall evaluation than the leaching tea of Comparative Example 1 purchased in the market.

Claims (8)

delete delete delete delete (a) selecting and separating the purple corn kernels, the purple corn cobs, and the purple corn stalks, respectively;
(b) drying the purple corn grains, purple corncobs, and purple corn stubble selected and separated in step (a);
(c) grinding the purple corn cobs and purple corn kernels dried in step (b), and mincing the purple corn stubble;
(d) roasting the purple corn cobs and purple corn kernels crushed in step (c), and the chopped purple corn stubble;
(e) purple corn leaching tea by mixing to contain 75 to 84% by weight of the purple corn grains roasted in step (d), 15 to 24% by weight of the roasted purple corncobs, and 0.5 to 2% by weight of the roasted purple corn silk preparing a composition; and
(f) packaging the purple corn leaching tea composition prepared in step (e);
In the roasting of step (d), the roasting of purple corn grains is performed at 270 to 290°C, the roasting of purple corncobs is performed at 170 to 190°C, and the roasting of the purple corn beard is performed at 170 to 190°C. A method for producing a purple corn leach tea composition, characterized in that delete delete delete

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