KR102509278B1 - Process for preparing nurunggi with tea black barley - Google Patents

Abstract

The present invention relates to a method for preparing scorched black barley tea, and more particularly, to a method for producing scorched black barley tea with doubled taste and nutritional components balanced by preparing nutrients and functional components unique to black barley in the form of tea convenient for drinking. The scorched black barley tea prepared by the method of the present invention is a combination of the functional components of black barley and the delicious taste thereof, so that the functional components of black barley can be easily consumed, and people of all ages can enjoy the scorched black barley tea as a healthy food with excellent taste and aroma.

Description

Method for producing black barley nurungji tea {Process for preparing nurunggi with tea black barley}

The present invention relates to a method for producing scorched black barley tea, and more particularly, by preparing black barley-specific nutrients and functional components in a form of tea convenient for drinking, thereby balancing black barley with doubled taste and nutritional components. It relates to a method for producing barley scorched rice tea.

As the standard of living improves day by day, consumers increasingly demand nutritious and highly palatable food.

Barley ( Hordeumvulgare L ) is the most important basic food next to rice in our diet, and is mainly used for mixed meals in the form of barley rice, pressed maek, and braised maek. It is rich in calcium and dietary fiber. In addition, barley contains a large amount of β-glucan, hydrocinnamic acid, and arabinoxylan, which are functional nutrients that general grains such as rice or wheat do not have.

Colored barley strains developed in various varieties in Korea have been reported to have high electron donating ability, SOD-like activity, lecithin oxidation inhibitory activity, and radical scavenging activity. In particular, the anthocyanin content of black barley is reported to be higher than that of purple or blue barley, and contains about 4 times more anthocyanin than black soybean or black rice, which are known to have high anthocyanin content. It has been found to have anti-cancer and anti-inflammatory effects.

Black barley, also called heuknuri or black barley, or black barley, is a material that is used in various ways when cooking or making food.

The main components of black barley are rich in various minerals such as dietary fiber, vitamin C, and anthocyanin, so it is widely used as an antioxidant and diet ingredient.

In particular, beta-glucan component is helpful for intestinal-related diseases and strengthening immunity, and anthocyanin is 4 times more than that of general barley and is included in a larger amount than black beans or berries. It is also known to be of great help in prevention.

In this way, attempts to utilize colored barley as a health functional food are continuing, but there are still many problems to be solved in order to be applied to crackers where crispy texture and clean flavor are important.

Republic of Korea Publication No. 20-2009-0004077 (April 30, 2009) Republic of Korea Publication No. 10-2017-0122399 (November 06, 2017) Republic of Korea Registration No. 20-0246691 (September 3, 2001)

While the present inventors were researching diligently to develop food with excellent nutritional ingredients and taste by utilizing useful ingredients of black barley, when it was brewed with scorched rice tea, the functional ingredients of black barley and the savory taste were harmonized, so that anyone, regardless of age or sex, could enjoy it. The discovery that a food form beneficial to health can be provided has led to the completion of the present invention.

Accordingly, an object of the present invention is to provide black barley scorched rice tea that can be enjoyed by anyone, regardless of age or sex, by combining functional ingredients and delicious taste, and is also beneficial to health.

The purpose of the present invention as above is

a) washing black barley;

b) adding water or broth in a weight ratio of 1.5 to 2 to washed black barley and then steaming it to cook rice;

c) preparing plate-shaped nurungji by spreading black barley rice thinly on a frying pan and then heating the front and back sides;

d) drying the nurungji;

e) granulating dried nurungji to a diameter of about 1 mm to obtain nurungji granules;

f) preparing scorched rice tea by adding 100 to 150 parts by weight of boiling water or broth to 10 to 15 parts by weight of the scorched rice granules and slowly stirring;

g) packaging the prepared scorched rice tea in a certain unit; and

h) sterilizing the packaged nurungji tea; it can be achieved by a method for producing black barley nurungji tea, characterized in that it comprises.

The black barley scorched rice tea prepared by the method of the present invention is a combination of the functional ingredients of black barley and the delicious taste, so that the functional ingredients of black barley can be easily consumed, and the taste and aroma are excellent and can be enjoyed by anyone, regardless of age or gender, as a healthy food.

1 is a manufacturing process diagram of black barley scorched rice tea according to the present invention.

The present invention, in one aspect

a) washing black barley;

b) adding water or broth in a weight ratio of 1.5 to 2 to washed black barley and then steaming it to cook rice;

c) preparing plate-shaped nurungji by spreading black barley rice thinly on a frying pan and then heating the front and back sides;

d) drying the nurungji;

e) granulating dried nurungji to a diameter of about 1 mm to obtain nurungji granules;

f) preparing scorched rice tea by adding 100 to 150 parts by weight of boiling water or broth to 10 to 15 parts by weight of the scorched rice granules and slowly stirring;

g) packaging the prepared scorched rice tea in a certain unit; and

h) sterilizing the packaged nurungji tea; provides a method for producing black barley nurungji tea, characterized in that it comprises.

In a further aspect of the present invention,

The step c) provides a method for producing black barley scorched rice tea, characterized in that the scorched rice is roasted at a low or medium temperature of 80 ° C. or less so that the surface of the scorched rice becomes tan or yellow.

The present invention, in a further aspect,

The broth is prepared by a1) filtering out and sorting foreign substances from materials including round gulle, pork potato, and gyeolmyeongja; a2) washing the material thoroughly; a3) drying step; a4) mixing round bridle, pork potato, and gyeolmyeongja in a ratio of 1:0.3 to 1.5:0.3 to 0.8 parts by weight; a5) extracting the mixture; and a6) cooling the extracted mixture to room temperature and then filtering the solid content.

In a further aspect, the present invention provides a black barley nurungji tea produced by the above method.

Hereinafter, the overall configuration of the method for producing scorched black barley tea according to the present invention will be described in detail with reference to the accompanying drawings.

The terms or words used in this specification and claims are not limited to the usual or dictionary meanings, and the inventor can properly define the concept of the term in order to explain his or her invention in the best way. Based on this, it should be interpreted as a meaning and concept consistent with the technical spirit of the present invention. Therefore, since the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, it is understood that there may be various equivalents and modifications that can replace them at the time of this application. shall.

1 is a manufacturing process diagram of black barley scorched rice tea according to the present invention.

As shown in FIG. 1, the manufacturing method of black barley scorched rice tea according to the present invention largely includes a washing step, a steaming step, a scorched rice baking step, a drying step, a granulation step, a hot water addition step, a packaging step, and a sterilization step. Hereinafter, each step will be described in detail.

a) washing step

Wash black barley 3 to 4 times with clean water to remove foreign substances.

b) Steaming stage

After adding 1.5 to 2 weight ratio of water or broth to the washed black barley without soaking, cook rice by steaming it. Black barley rice may be more preferable in the form of godubap.

In the case of using a household electric rice cooker, it may be convenient to set it to the multigrain process.

c) Nurungji manufacturing step

Black barley rice is spread thinly on a frying pan, and then the front and back sides are heated to make plate-shaped nurungji.

At this time, it is better to observe the surface of the nurungji at a low temperature of 80 ° C. or less or at a medium temperature rather than at a high temperature so that the surface of the nurungji does not turn black, and it may be preferable to roast it so that it becomes tan or yellow.

In addition, if you spread it intermittently with a spatula dipped in water, the black barley rice will not stick.

Such scorched rice has the advantage of protecting the stomach, improving digestive function, relieving hangover and restoring liver function, and providing a diet effect.

d) drying step

Nurungji is then dried under the sun or in the shade for 2 to 48 hours in a well-ventilated place.

e) granulation step

The dried nurungji is granulated into coarse particles using a blender or grinder. Granules may be preferably granulated to around 1 mm in diameter.

f) adding hot water

Then, 100 to 150 parts by weight of boiling water or broth below 100 ° C. is added to 10 to 15 parts by weight of the scorched rice granules, and slowly stirred to prepare scorched rice tea.

It may be more preferable to use broth instead of water in the steaming process of step b) and in this step.

Such broth is prepared by a1) filtering out and selecting foreign substances from materials including round gulle, pork potato, and gyeolmyeongja; a2) washing the material thoroughly; a3) mixing round balls, pork potatoes, and gyeolmyeongja in a ratio of 1:0.3 to 1.5:0.3 to 0.8 parts by weight; a4) extracting the mixture; and a5) cooling the extracted mixture to room temperature and then filtering the solid content.

a1) selection stage

Check the condition of herbs from materials including round bridle, pork potato, and gyeolmyeongja to select suitable ones for treatment, while removing foreign substances such as dust, soil, and insects from herbs.

a2) washing step;

Then, in the washing step, the herbs are individually washed with clean water. These materials may be more desirable if they are environmentally friendly pesticide-free or wild-collected.

The cleaning removes foreign substances from the herb by spraying purified water, etc., so that the quality of the finally manufactured product containing the herb can be prevented from being degraded by the bacteria inhabiting the foreign substance in a later process.

a3) drying step

In the drying step, the washed herbs are naturally dried or dried using a dryer.

In the case of natural drying, for example, herbs are spread widely to a thickness of 1 to 2 cm in a well-ventilated room, placed on a shelf or net, turned over intermittently for 12 to 30 hours at room temperature, and dried to evaporate moisture evenly. It is better to leave it in an appropriately oxidized state.

On the other hand, the drying time when drying under direct sunlight is 0.2 to 1 hour depending on the amount of sunlight, preferably 0.5 to 1 hour.

In addition, when using a dryer, it may be preferable to dry for about 48 hours at a temperature of 50 ° C to 65 ° C or less. In the drying step, it may be preferable to dry the material so that the water content is 50 to 65% (w/w).

a4) mixing step

Then, the round gulle, pork potato, and gyeolmyeongja are mixed in a certain ratio.

The roundworm is a perennial plant of the Liliaceae family, and is called Okjuk ( Polygonati officinalis Rhizoma ) or Hwangjeong ( Polygonati sibiricum Redoute ), and grows wild in fields and mountains throughout the country. The roots are collected between autumn and spring, the stems and beard roots are removed, dried in the shade or steamed and then dried in the sun, and have been consumed as a symbol tea. As the efficacy is known, it is used as a herbal medicine. It is known to contain alkaloids, tree resin, steroid substances, sugar, etc. as main components, and is attracting attention as a palatable tea due to its unique savory taste and aroma.

In addition, pig potato ( Helianthus tuberosus ) is a sunflower plant in the Asteraceae family, which mainly breeds vegetatives and has a very high fertility, so it can be overwintered by remaining tubers after harvest. Pork potato is a tuber of an Asteraceae plant that grows wild all over the country and contains a large amount of inulin. Inulin (inulin) is a polymer of fructose (fructose) has been reported to improve the human intestinal environment, improve obesity, reduce neutral lipids, etc. However, pig potatoes are used as livestock feed or processed only in the form of juice in some farms, so their utilization is very low.

Cassia obtusifolia L ) and Cassia tora L ) are known as Cassia obtusifolia L . Gyeolmyeongja is also called super gyeolmyeong, long gangnam tea. Super Cassia tora is native to Central America and is cultivated in Japan and other places, and Cassia tora is from tropical Asia and is cultivated in China and Korea.

In the case of acute conjunctivitis, eye hemorrhage, foreign body or pain, and shedding tears by the clearing effect in oriental medicine, the blind person has rapid visual acuity due to corneal opacity in the eyes of the elderly, that is, chronic progressive disease, optic nerve, and retinal atrophy. Reduction, obesity, high blood pressure, headache caused by mental stress, tinnitus, eye tumor treatment, coercive action treats high blood pressure, coronary artery dilation reduces blood resistance and lowers blood pressure, hemiplegia due to stroke , treats mild diarrhea and chronic diseases, cholesterol lowering action treats cardiovascular disease, that is, when cholesterol levels exceed the normal range or angina due to coronary artery hardening, and constipation treatment treats senile constipation, senile hypertension, and fluid deficiency. It is known to treat dry mouth caused by constipation, abdominal distension caused by constipation, and habitual constipation.

Vegetable ingredients were carefully selected as ingredients that enhance the palatability of antioxidation and black barley tea by being used together with black barley, pork potato, and black barley.

It may be preferable to mix and use the round gulle, pork potato, and gyeolmyeong in a ratio of 1:0.3 to 1.5:0.3 to 0.8 parts by weight.

The composition ratio of the plant materials according to the present invention is set in consideration of the effective dose and side effects of each component, and if the ratio is out of the range, the effect may be reduced. If it is out of the above range, there is a concern that the functionality may not reach the desired level, and the taste and fragrance may not be balanced and may not be harmonized.

a5) extraction step

The mixed vegetable material is put in an extraction solvent of 5 to 30 times the weight and obtained by leaching at room temperature for 1 to 6 months or extracted at 50 to 100 ° C for 2 to 72 hours.

Purified water or lower alcohol or alcohol having 1 to 3 carbon atoms may be preferably used as the extraction solvent.

a6) filtration step

After cooling the mixture that has undergone the extraction process to room temperature, for example, filter out solid foreign substances and particles using a filter membrane, paper filter paper, hemp, non-woven fabric or cotton, or filter using ultrafiltration, cryofiltration, centrifugation, etc. can do. In addition, filtration may be performed in a manner in which primary filtration is performed using gauze and secondary filtration is performed using Whatman paper.

g) packaging step

The scorched ji tea prepared in the above step is packed by filling in a packaging container such as a pouch according to a predetermined standard.

h) sterilization step

If the packaged scorched rice tea product is to be stored for a long period of time as needed, a sterilization process may be performed to ensure storage stability of the product.

Various sterilization methods may be selected and carried out according to the formulation and packaging type, but in general, it may be preferable to perform a second retort sterilization treatment after UV sterilization. It may be more preferable to carry out by slightly modifying these conditions as needed.

Then, after inspecting the properties, foreign matter, moisture, bacterial count, E. coli, etc. in accordance with the standards and specifications, only suitable products are shipped.

(Example)

Hereinafter, the present invention will be described in more detail based on the following examples. These examples are presented for the purpose of more easily explaining the present invention, and the present invention is not limited by these examples, and may be replaced with other equivalent examples without departing from the technical spirit of the present invention. It will be clear to those skilled in the art that the present invention pertains.

Examples 1 to 5: Preparation of herbal broth

After selecting herbs including roundworm, pork potato, and Cassia tora, they were washed by spraying high-pressure water, and used after removing water. To the materials shown in Table 1 below, purified water was added and mixed, and the mixture was heated and concentrated at 100° C. for 120 minutes, and then the solid content was filtered through a nonwoven fabric. The filtered extract was aged for 24 hours at a temperature of 0 to 4 ℃ and used.

Ingredient content (Kg) Example 1 Example 2 Example 3 Example 4 Example 5 tongle One One One One One pork potato 1.5 1.2 One 0.5 0.3 missing person 0.8 0.6 0.5 0.4 0.3 Purified water 96.7 97.2 97.5 98.1 98.4 Sum 100 100 100 100 100

Example 6: Preparation of black barley scorched rice tea

After adding water or 1.5Kg of the broth of Preparation Example 1 to 1Kg of washed black barley, it was steamed to prepare godubap. Subsequently, the black barley rice was spread thinly on a frying pan, and then the front and back sides were heated to prepare plate-shaped nurungji, which was then dried under the sun in a well-ventilated place for 6 hours. After granulating the dried nurungji to a diameter of about 1 mm, water or broth 10 times (weight) of the nurungji granules was added and slowly stirred to prepare black barley nurungji tea, which was then packaged and sterilized.

test example : sensory test

In this test example, sensory evaluation was performed on the black barley scorched rice tea of Example 6 and the comparative product (commercially purchased scorched rice tea) by 40 volunteers randomly selected by age, and the results are shown in Table 2 below. As sensory items, color, taste, texture, and comprehensive evaluation items were evaluated using a 5-point scale, and each value was averaged, and the results are shown in Table 2 below. The evaluation criteria were set as 5 for very good, 4 for slightly good, 3 for moderate, 2 for poor, and 1 for very poor.

Example 6
(using purified water) Example 6
(Use broth) comparative example color 4.7±0.3 4.7±0.1 2.9±0.3 taste 4.4±0.2 4.5±0.3 3.3±0.5 texture 4.5±0.2 4.6±0.3 3.4±0.3 Comprehensive evaluation 4.5±0.1 4.6±0.4 3.3±0.5

From the results of Table 2, the products of Examples of the present invention showed a better response when using broth than when using purified water, but were generally better than the products of Comparative Examples, and particularly preferred in taste and texture. can know

As described above, although the present invention has been described by the limited embodiments and drawings, the present invention is not limited to the above embodiments, and those skilled in the art in the field to which the present invention belongs can make various modifications and transformation is possible Therefore, the spirit of the present invention should be grasped only by the scope of the claims described below, and all equivalent or equivalent modifications thereof will be said to belong to the scope of the spirit of the present invention.

Claims (4)

a) washing black barley;
b) adding 1.5 to 2 weight ratio of broth to washed black barley and then steaming it to cook rice;
c) preparing plate-shaped nurungji by spreading black barley rice thinly on a frying pan and then heating the front and back sides;
d) drying the nurungji;
e) granulating dried nurungji to a diameter of about 1 mm to obtain nurungji granules;
f) preparing scorched rice tea by adding 100 to 150 parts by weight of boiling broth to 10 to 15 parts by weight of the scorched rice granules and slowly stirring;
g) packaging the prepared scorched rice tea in a certain unit; and
h) sterilizing the packaged scorched rice tea;
The step c) is prepared by roasting the nurungji at a low or medium temperature of 80 ° C or less so that the surface of the nurungji becomes tan or yellow,
The broth is prepared by a1) filtering out and sorting foreign substances from materials including round gulle, pork potato, and gyeolmyeongja; a2) washing the material thoroughly; a3) drying step; a4) mixing round bridle, pork potato, and gyeolmyeongja in a ratio of 1:0.3 to 1.5:0.3 to 0.8 parts by weight; a5) extracting the mixture; and a6) cooling the extracted mixture to room temperature and then filtering the solid content. delete delete Black barley nurungji tea, characterized in that produced by the method according to claim 1.

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