KR102443519B1 - Manufacturing method of the fermented tea using melon - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented tea using melon, and by using grain melon, which is rich in nutritional value, for manufacturing fermented tea, it is possible to utilize 100% of the beneficial ingredients of grain melon as well as melon that can produce a unique taste of melon. A method for manufacturing fermented tea is provided. The method for manufacturing fermented melon tea according to the present invention can produce fermented tea powder that gives the flavor and flavor of melon while maintaining the color of the raw melon, so it is easy to drink and goes well with various foods, so not only the general public, but also the elderly and the elderly. Alternatively, it can be consumed without any objection as a nutritional food for patients, etc.

Description

Fermented tea manufacturing method using melon {MANUFACTURING METHOD OF THE FERMENTED TEA USING MELON}

The present invention relates to a method for manufacturing fermented tea using melon, and by using grain melon, which is rich in nutritional value, for manufacturing fermented tea, it is possible to utilize 100% of the beneficial ingredients of grain melon as well as melon that can produce a unique taste of melon. A method for manufacturing fermented tea is provided.

Cultivated in an uncontaminated clean environment and loam soil rich in organic matter along the Seomjin River, Gokseong Melon boasts more than 15% of the nation's melon production. Since 2010, it has pioneered overseas markets and has exported about KRW 4.5 billion in a total amount of 1500 tons to Hong Kong, Taiwan, Japan, and Singapore, establishing itself as Korea’s representative melon.

The gokseong melon has an excellent flavor and sugar content, is rich in juice, and has a soft flesh. It is effective in dieting because of its low caloric content, and has high antioxidant activity due to beta-carotene, vitamin C, and potassium. In particular, it is loved by consumers as a summer fruit with a rich flavor of melon due to its rich carotenoid content.

Gokseong melon cultivation began in 1982 when the Gokseong-gun Rural Guidance Office (currently the Gokseong-gun Agricultural Technology Center) introduced and cultivated melons for the purpose of producing new high-income crops. As a result of last year's survey, 336 farms with 136.6 hectares of producers, 4918 tons of production (about 15% of the total domestic melon production), and a production value of more than 12.3 billion won.

A melon is a fruit of a creepy annual plant belonging to the Cucurbitaceae family. It has a large round shape, has a fine mesh pattern (net) on a green skin, and has a sweet flesh and many seeds. And melon is famous for containing 8 times more SOD, a kind of antioxidant enzyme, and antioxidant enzyme is known to be quite effective in relieving signs and symptoms caused by stress and fatigue. In addition, melon, well known as a fruit that is good for high blood pressure and heart disease, is very effective in relieving hangover, relieving fatigue, and preventing constipation. Because it is rich in beta-carotene, it also stops coughing and removes phlegm.

As described above, melon has various physiological activities, but the sweetness decreases toward the peel part of the pulp and the flesh tends to become harder.

Republic of Korea Patent Registration No. 10-1690413

The present invention is a method for producing fermented melon tea that can utilize 100% of the beneficial ingredients of gokseong melon as well as produce a unique taste of melon by using the peel as well as the flesh of the gokseong melon, which is rich in nutrients, for the production of fermented tea. Its purpose is to provide

In one embodiment of the present invention, 1) removing the stem of the washed and sterilized melon and removing the net of the melon peel; 2) separating the net-removed melon into skins, flesh and seeds; 3) separating the juice from the dried melon by squeezing the melon peel and the pulp from which the net is removed; 4) adding mulberry leaf powder to the melon peel juice from which the net has been removed and aging at 1 to 20° C. for 1 to 20 days; 5) adding 10 to 50% by weight of unrefined sugar to the fruit juice and aging and fermentation at 1 to 30° C. for 1 to 30 days; 6) adding rice koji fermentation broth to the dried skin and dried pulp separated in step 3) and performing aerobic fermentation at 1 to 20° C. for 1 to 20 days; 7) mixing the dried mixed fermentation broth of step 6) and the fruit juice aged and fermented in step 5) and concentrating at a temperature of 70 to 90° C. for 4 to 8 hours; 8) adding the peel juice of step 4) to the mixed concentrate of step 7); and 9) removing moisture and pulverizing it.

In step 4), 0.1 to 5% by weight of mulberry leaf powder may be mixed with the net removed melon peel juice, but is not limited thereto.

2 to 15% by weight of the rice yeast fermentation broth may be added compared to the dried skin and dried pulp separated in step 6), but is not limited thereto.

In step 7), 20 to 40% by weight and 60 to 80% by weight of the dried mixed fermented liquid and the aged fermented fruit juice may be mixed, but the present invention is not limited thereto.

5 to 30% by weight of the peel juice compared to the mixed concentrate in step 8) may be added, but is not limited thereto.

The fermented rice koji broth of step 6) comprises: a) steaming godubap with non-glutinous rice; b) mixing steamed godubap and rice nuruk (Leehwagok) in a weight ratio of 1:1 to 3 and kneading to make it luxurious; c) mixing the luxurious godubap rice koji mixture and purified water in a 1:1 ratio and fermenting the mixture at a temperature of 40 to 60° C. for 3 to 24 hours; And d) when the fermentation broth becomes 20 to 40 Brix, it may be prepared by aging the fermentation broth at 1 to 20° C. for 12 to 72 hours.

According to another embodiment of the present invention, there is provided a fermented tea prepared by the above manufacturing method.

The method for manufacturing fermented melon tea according to the present invention can produce fermented tea powder that gives the flavor and flavor of melon while maintaining the color of the raw melon, so it is easy to drink and goes well with various foods, so not only the general public, but also the elderly and the elderly. Alternatively, it can be consumed without any objection as a nutritional food for patients, etc.

1 is a flowchart for explaining a process sequence of a method for manufacturing fermented melon tea according to an embodiment of the present invention.
2 is a diagram showing the structure and name of a melon used in the method for manufacturing fermented melon tea of the present invention.

Hereinafter, the present invention will be described in more detail through Examples and Experimental Examples. However, these examples are only for helping the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Throughout the specification of the present invention, when a part "includes" a certain element, it means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

Throughout the specification of the present invention, when it is said that a step is located "on" or "before" another step, this means not only a case in which a step is in a direct time-series relationship with another step, but also a step of mixing after each step and Likewise, the order of two stages may include the same rights as in the case of an indirect time series relationship in which the time series order may change.

The terms "about," "substantially," and the like, to the extent used throughout the specification of the present invention are used in or close to the numerical value when the manufacturing and material tolerances inherent in the stated meaning are presented, and the present invention It is used to prevent an unconscionable infringer from using the disclosure in which exact or absolute figures are mentioned to help understand. As used throughout this specification, the term “step of” or “step of” does not mean “step for.”

1 is a flowchart showing a manufacturing method of a method for manufacturing fermented melon tea according to an embodiment of the present invention for each process.

The method for manufacturing fermented melon tea of the present invention comprises the steps of 1) removing the stalks of washed and sterilized melons and removing the nets of melon skins (S110);

2) separating the net-removed melon into skins, flesh and seeds (S120);

3) separating the juice from the dried melon by squeezing the melon peel and the pulp from which the net has been removed (S130);

4) adding mulberry leaf powder to the melon peel juice from which the net has been removed and aging at 1 to 20° C. for 1 to 20 days (S140);

5) adding 10 to 50% by weight of unrefined sugar to the fruit juice and aging and fermenting at 1 to 30° C. for 1 to 30 days (S150);

6) adding rice koji fermentation broth to the dried skin and dried pulp separated in step 3) and performing aerobic fermentation at 1 to 20° C. for 1 to 20 days (S150);

7) mixing the dried mixed fermentation broth of step 6) and the fruit juice aged and fermented in step 5) and concentrating at a temperature of 70 to 90° C. for 4 to 8 hours (S160);

8) adding the peel juice of step 4) to the mixed concentrate of step 7) (S170); and

9) It may include a step (S180) of powdering by removing moisture.

The step 1) may further include washing and sterilizing the melon before step (S110), and the step of washing and sterilizing the melon is immersed in water containing baking soda to remove foreign substances and wash thoroughly under running water. can be performed with In the washing process, 2 to 5% by weight of vinegar water, preferably 3% by weight, may be included in the washing water, and the vinegar has a sterilizing effect and can remove residual pesticides adhered to the melon. The vinegar is an acidic food containing acetic acid, organic acid amino acid sugar alcohol ester, etc., and includes brewed vinegar made from grains, alcoholic beverages, fruits, etc., and synthetic vinegar using glacial acetic acid as the main raw material. There is no particular limitation on the type, and any vinegar commercially available in general may be used.

Baking soda, also called sodium bicarbonate, sodium bicarbonate, edible soda, and sodium bicarbonate, has the effect of adsorbing and removing contaminants.

After washing and sterilizing the melon, the stalk of the melon is separated and the skin of the melon is removed. In the method for producing fermented melon tea of the present invention, in addition to the skin of the melon, all the stems, flesh and seeds of melons are used for the production of fermented tea.

1) Remove the faucet of the melon washed and sterilized by the above method in step S110, and remove the net of the melon peel.

There are two types of melons, a net melon in which the skin of the fruit is split like a net as shown in FIG. 2, and a munnet melon without a net pattern. Net melon is often called muskmelon, and musk is musk. Net melon has a musk scent. Melon is a family of winter melons. The melons grown mainly in our land are nets. The curved melon is also a net melon.

In step 1) (S110), only the net formed on the surface of the melon peel is thinly removed with a filler. If only the net is removed from the melon's skin, the green color of the melon's skin is displayed.

Next, the melon from which the net is removed in step (S120) is separated into skins, flesh and seeds. The peel is the peel of a melon from which the net has been removed, and has a green color, the peel and the flesh are used in the method for preparing fermented melon tea of the present invention, and the separated seeds are not used in the method for manufacturing fermented melon tea of the present invention.

3) In step (S130), the peel and pulp of the separated melon are extracted, respectively, to separate the juice and dry skin.

The juicing step may be performed using a conventional juicer or mixer. It is preferable to perform the juicing process without adding water as in the usual juicing process. The juicing process may further perform a process of filtering the juiced juice using a filtration network or a brush. The filtering net or brush may be connected to a vibration structure, and may be performed in a vibration filtering method.

4) In step (S140), mulberry leaf powder is added to the melon peel juice separated in step 3) (S130) and aged at 1 to 20°C for 1 to 20 days. The mulberry leaf powder is preferably mixed in an amount of 0.1 to 5% by weight compared to the net-removed melon peel juice, more preferably 1 to 3% by weight, but is not limited thereto.

The peel of melon contains cucurbitacin (a kind of steroid with a bitter taste), which is effective in breast cancer cell proliferation and liver detoxification. The fermented melon tea manufacturing method of the present invention includes the peel of melon in the fermented tea manufacturing process, thereby weakening the toxicity and reinforcing the weakness and functionality.

Since the fermented melon tea manufacturing method of the present invention is used in the fermented tea manufacturing method up to the skin, the bitter taste of the skin may be felt.

5) In step (S150), unrefined sugar is added to the melon juice separated in step 3) (S130) and aged and fermented at 1 to 30° C. for 1 to 30 days. Here, 10 to 50% by weight of unrefined sugar is added, preferably 30 to 40% by weight.

6) In step (S160), the fermented rice koji broth is added to the dried melon peel and dried pulp separated in step 3) (S130) and aerobically fermented at 1 to 20° C. for 1 to 20 days. Here, the rice yeast fermentation broth is 2 to 15% by weight compared to the separated dried skin and dried pulp mixture. More preferably, 7 to 12% by weight is added. If the rice yeast fermentation broth is more or less than 2 to 15% by weight, there is a limit to fermentation, and if it is added too much, a bad odor may occur.

7) In step (S170) to 6) in step (S160) mixed fermented skin and pulp dried melon fruit juice aged fermentation broth of step 5) (S150) is mixed, and concentrated at a temperature of 70 to 90 ℃ for 4 to 8 hours. make it It is preferable to mix 20 to 40 wt% and 60 to 80 wt% of the dried mixed fermented liquid and aged fermented fruit juice. When the dry mixed fermented broth is added below the above range, the sweet taste may become stronger due to the relatively high content of fruit juice. can be weakened

The concentration step is concentrated at a temperature of 60 ~ 90 ℃ 5 ~ 8 hours. However, the concentration time is not particularly set, and it is preferable to concentrate the mixture until it thickens.

8) In step (S180), the melon peel juice aged together with mulberry leaf powder in step 4) is added to the mixed concentrate of step 7) (S170) and aged. It is preferable to add 5 to 30% by weight of the peel juice of step 4) compared to the mixed concentrate of step 7).

Since the melon peel has a bitter taste, when the peel juice is added in excess of the above range, the bitter taste of the melon peel may be strong, and when added below the above range, the weak component contained in the melon peel is sufficiently contained The downside is that it doesn't.

The aging in step 8) (S180) may be performed for 1 to 72 hours, and for the powdering step, heat at a temperature of 60 to 90° C. for 5 to 8 hours to evaporate moisture once more.

9) In step (S190), the mixture aged in step 8) is powdered. The powdering step may be performed as a freeze-drying process of drying in a vacuum under reduced pressure. This step is to keep the dried product softer through the freeze-drying process, and it can improve marketability.

Freeze-drying may be performed at a temperature of -40° C. or less, and the freeze-dried product is pulverized so that the particle size is 0.02 mm or less using a colloid mill. The pulverized product of the freeze-dried product made in this step has excellent dispersibility in water, has a soft texture in the mouth, and has no foreign body feeling by being solubilized by saliva.

Hereinafter, the present invention will be described in more detail through examples according to an embodiment of the present invention, but these do not limit the scope of the present invention.

<Example>

1. Preparation of fermented rice yeast

Steam godubap with non-glutinous rice, mix godubap and rice koji (Leehwagok) in a weight ratio of 1:1~3 and knead to make it luxurious. The luxurious godubap rice koji mixture and purified water are mixed in a weight ratio of 1:1 and fermented at a temperature of 50° C. for 20 hours. When the fermentation broth becomes 20 to 40 Brix, the fermentation broth is aged at 10° C. for 48 hours.

2. Manufacture of fermented melon tea

Wash melons grown in Gokseong under running water to remove foreign substances, sterilize them by immersing them in 3-5% vinegar water for 10 to 60 minutes, and then remove the water.

Remove the stem of the melon, and thinly remove the net of the melon skin.

Separate the netted melon into skins, pulp and seeds.

Separate the juice from the dried skin by squeezing the peel and the flesh with the net removed.

1% by weight of mulberry leaf powder compared to the peel juice was added to the separated peel juice and aged at 15° C. for 10 days.

35% by weight of unrefined sugar is added to the separated fruit juice, compared to the juice juice, and aged at 20° C. for 15 days.

10% by weight of the prepared rice yeast fermented broth was added to the separated dried skin and dried fruit mixture, compared to the mixture, and aerobic fermentation was carried out at 15° C. for 15 days.

30% by weight and 70% by weight of each of the dried mixture fermentation broth and the aged fruit juice are mixed and concentrated at a temperature of 80° C. for 6 hours.

20% by weight of the peel juice aged in advance to the concentrate is added, stirred evenly, aged for 2 days, and the moisture is removed and powdered.

<Comparative Example 1>

In Examples, fermented melon tea was prepared using only the flesh without using the peel from which the net was removed.

<Comparative Example 2>

In Examples, fermented melon tea was prepared using only the pulp without adding mulberry leaf powder.

<Experimental example>

1. Analysis of Cucurbitacin Content

The cucurbitacin content was used by modifying the method of Dinan et al. After separating 30 g of the powder powder prepared in Example with 30 ml of normal hexane (n-hexane), the normal hexane layer was removed and the remaining solvent layer was 30 ml of butyl alcohol/ethyl acetate (1:2, v/v) was added and mixed. After that, the butyl alcohol/ethyl acetate mixed layer was concentrated and dissolved in 1 ml methanol. The solution dissolved in methanol was filtered through a 0.2 μm syringe filter and analyzed by HPLC.

mg/100g Example Comparative Example 1 Cucurbitacin B 5.45 0

Referring to [Table 1], it was confirmed that the fermented tea prepared by the preparation method of Example contained 5.45 mg/100 g of cucurbitacin B. However, cucurbitacin B was not detected when fermented tea was prepared using only the pulp without using the peel from which the net was removed.

2. Sensory test

After educating 30 inspectors on the evaluation method before the sensory test, 10 people were provided with samples at the sensory test booth and then the evaluation was conducted. The sensory test was carried out by mixing the fermented melon tea and milk prepared by the preparation methods of Examples and Comparative Examples in a 1:1 weight ratio. The evaluation method was evaluated using a 10 cm line scale with anchor points marked 0.5 cm from both ends of the 15 cm line (1: weak; 10: strong). The color was measured to be similar to the color of the raw melon.

sweetness bitter overall sign Example 9.0 5.5 9.5 Comparative Example 1 9.5 3.0 8.0 Comparative Example 2 9.0 8.0 6.5

Referring to [Table 2], the overall preference was found to be the highest in Examples. In the case of Comparative Example 1, since the skin from which the net was removed was not used, the degree of bitterness was much less, and it was found that a relatively large amount of sweetness was felt.

In the case of Comparative Example 2, it was confirmed that a lot of bitter taste was felt compared to the case in which mulberry leaf powder was not added. When the Example and Comparative Example 2 were compared, it was found that the bitter taste felt in the melon skin was neutralized by the step of adding and aging mulberry leaf powder.

Claims (6)

1) removing the stems of washed and sterilized melons and removing the nets of melon skins;
2) separating the net-removed melon into skins, flesh and seeds;
3) separating the juice from the dried melon by squeezing the melon peel and the pulp from which the net is removed;
4) adding mulberry leaf powder to the melon peel juice from which the net has been removed and aging at 1 to 20° C. for 1 to 20 days;
5) adding 10 to 50% by weight of unrefined sugar to the fruit juice and aging and fermentation at 1 to 30° C. for 1 to 30 days;
6) adding rice koji fermentation broth to the dried skin and dried pulp separated in step 3) and performing aerobic fermentation at 1 to 20° C. for 1 to 20 days;
7) mixing the dried mixed fermentation broth of step 6) and the juice fermented in step 5) and concentrating at a temperature of 70 to 90° C. for 4 to 8 hours;
8) adding the aged melon peel juice together with the mulberry leaf powder of step 4) to the mixed concentrate of step 7); and
9) A method of manufacturing fermented melon tea comprising the step of removing moisture and pulverizing it.
The method of claim 1,
A method for producing fermented melon tea by mixing mulberry leaf powder in step 4) in an amount of 0.1 to 5% by weight compared to the extract of the melon peel from which the net has been removed.
The method of claim 1,
A method of manufacturing fermented melon tea by adding 2 to 15% by weight of fermented rice koji broth compared to the dried skin and dried pulp separated in step 6).
The method of claim 1,
A method of manufacturing fermented melon tea in which 20 to 40 wt% and 60 to 80 wt% of the dried mixed fermented broth and the aged fermented fruit juice in step 7) are mixed.
The method of claim 1,
A method for producing fermented melon tea by adding 5 to 30% by weight of peel juice compared to the mixed concentrate in step 8).
The method of claim 1,
The rice yeast fermentation broth of step 6) is
a) steaming godubap with non-glutinous rice;
b) mixing and kneading steamed godubap and rice koji in a weight ratio of 1:1 to 3;
c) mixing the luxurious godubap rice koji mixture and purified water in a weight ratio of 1:1 and fermenting the mixture at a temperature of 40 to 60° C. for 3 to 24 hours; And
d) When the fermentation broth becomes 20 to 40 Brix, a method for producing fermented melon tea prepared by aging the fermentation broth at 1 to 20° C. for 12 to 72 hours.

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