KR102513627B1 - Heat Treatment Koji Leached Tea and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to heat-treated imported tea and a manufacturing method thereof.
In the case of using the heat-treated imported tea and the manufacturing method thereof of the present invention, an imported leached tea with improved taste and flavor can be provided.

Description

Heat Treatment Koji Leached Tea and Manufacturing Method Thereof

The present invention relates to heat-treated imported tea and a manufacturing method thereof.

Korea is a country where rice is the staple food, but rice production and inventory are increasing, while rice consumption is gradually decreasing. Accordingly, it is considered necessary to develop various rice processed foods, and it is also necessary to expand the scope of beverages using rice, which are currently limited to makgeolli or sikhye.

On the other hand, entry is also called koji, which is a culture of saccharification enzyme-producing fungi in increased grains. Looking at the studies on rice beverages using the conventional grain, there are studies on alcoholic beverages and fermented beverages using the grain, but there is no study on tea using the grain. is in need of development.

Republic of Korea Patent No. 10-1512304

The present inventors have made intensive research efforts to develop a car using entry. As a result, the present invention was completed by identifying that the taste and flavor are improved when the imported tea is prepared by heat treatment.

Accordingly, an object of the present invention is to provide a method for manufacturing a heat-treated imported tea comprising a heat treatment step of heat-treating the imported tea.

Another object of the present invention is to provide heat-treated imported tea produced by a method for producing heat-treated imported tea including a heat treatment step.

Another object of the present invention is to provide a method for manufacturing leached tea including the leaching step of leaching the heat-treated imported tea.

Another object of the present invention is to provide a leachate tea produced by the method for preparing the leachate tea.

According to one aspect of the present invention, the present invention provides a method for manufacturing a heat-treated imported tea comprising a heat treatment step of heat-treating the imported tea.

The term entry in the present specification means culturing saccharification enzyme-producing fungi after steaming grains. Baekgukgyun or Hwanggukgyun is used to manufacture entry, and in Korea, whitegukgyun is mainly used to manufacture entry.

The term Aspergillus in this specification means a fungus that occupies the majority in nuruk, which is a complex microbial mass used when making alcohol. Aspergillus is also called Aspergillus mold, and plays an important role in the production of fermented foods and grain wine by secreting large amounts of polysaccharide decomposing enzymes. Types of Aspergillus include Aspergillus Kawachii, Aspergillus Oryzae, and Aspergillus Awamori, and Aspergillus Awamori is well known as a bacterium for preparing yeast.

The heat treatment step of the present invention is a process of applying heat to the tea material.

The heat treatment step is a process of roasting by applying heat to the material. When heated and roasted, the internal structure of the material undergoes physical and chemical changes. According to an embodiment of the present invention, the heat treatment step is performed using a frying pan, but the heat treatment step is not limited in the method and means as long as a certain amount of heat can be applied to the material.

In one embodiment of the present invention, the heat treatment step is made at 90 ℃ to 190 ℃.

In one embodiment of the present invention, the heat treatment step is 100 ℃ to 190 ℃, 110 ℃ to 190 ℃, 120 ℃ to 190 ℃, 130 ℃ to 190 ℃, 140 ℃ to 190 ℃, 90 ℃ to 170 ℃, 100 °C to 170 °C, 110 °C to 170 °C, 120 °C to 170 °C, 130 °C to 170 °C, 140 °C to 170 °C, 90 °C to 150 °C, 100 °C to 150 °C, 110 °C to 150 °C, 120 °C to 150 ° C, 130 ° C to 150 ° C, 140 ° C to 150 ° C, 90 ° C to 140 ° C, 100 ° C to 140 ° C, 110 ° C to 140 ° C, 120 ° C to 140 ° C, 130 ° C to 140 ° C.

According to an embodiment of the present invention, the heat treatment step is made at 100 °C to 140 °C.

In one embodiment of the present invention, the heat treatment step is performed for 1 minute to 25 minutes.

In one embodiment of the present invention, the heat treatment step is 1 minute to 20 minutes, 5 minutes to 25 minutes, 1 minute to 15 minutes, 5 minutes to 20 minutes, 10 minutes to 25 minutes, 1 minute to 10 minutes, 5 minutes minutes to 15 minutes, 10 minutes to 20 minutes, 15 minutes to 25 minutes, 1 minute to 5 minutes, 5 minutes to 10 minutes, 10 minutes to 15 minutes, 15 minutes to 20 minutes, 20 minutes to 25 minutes, It is not limited to this. More specifically, the heat treatment step is performed for 3 to 7 minutes.

In one embodiment of the present invention, the method for manufacturing tea with heat treatment further includes a step for preparing aspergillus to grains before the heat treatment step.

In one embodiment of the present invention, the aspergillus is selected from the group consisting of Aspergillus Kawachii, Aspergillus Oryzae, and Aspergillus Awamori. More specifically, the Aspergillus is Aspergillus.

In one embodiment of the present invention, the grain is selected from the group consisting of rice, barley, wheat, oats, sorghum, millet, soybean, corn, and combinations thereof, but is not limited thereto. More specifically, the grains are beans and rice.

In one embodiment of the present invention, the weight ratio of beans and rice contained in the grain may be 1-20:10, 5-15:10, 7-13:10, but is not limited thereto. More specifically, the weight ratio of beans to rice is 8-12:10.

In one embodiment of the present invention, the rice is selected from the group consisting of godubap, wet flour, steamed rice, but is not limited thereto. More specifically, the rice is godubap.

In this specification, the term godubap means a very well-cooked and carefully cooked doenbap. Godubap is often used to reduce the fermentation time when making sikhye or alcohol. In order to make godubap, the rice must be washed well and soaked enough, drained for about 1 to 2 hours, and then steamed in a steamer or steamer.

In this specification, the term wet flour means that rice is soaked in water and then pulverized to form a powder.

In this specification, the term steamed rice means rice with added moisture.

In one embodiment of the present invention, the method of manufacturing tea entering the heat treatment further comprises a step of preparing godubap by heating rice to prepare godubap.

According to another aspect of the present invention, the present invention provides a heat-treated imported tea prepared by the method described above.

Since the description of the manufacturing method among the descriptions of the leaching tea of the present invention is the same as the above-mentioned manufacturing method, the description of the common content between the two is omitted to avoid excessive complexity of the present specification.

According to another aspect of the present invention, the present invention provides a method for manufacturing a leached tea including a leaching step of leaching the heat-treated imported tea.

According to another aspect of the present invention, the present invention provides a leachated tea produced by the above-described method.

The term leached tea in this specification refers to raw materials such as young shoots, leaves, flowers, stems, roots, fruits, or grains of palatable plants alone or by mixing two or more of them, or by adding other foods to them and processing them. It means a tasteful food to drink.

According to an embodiment of the present invention, the leached tea prepared by using the imported rice heat-treated at 100 ° C. to 140 ° C. for 3 to 7 minutes has an effect of improving taste and flavor, and can satisfy the tastes of various consumers.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for manufacturing a heat-treated imported tea comprising a heat treatment step of heat-treating the imported tea.

(b) The present invention provides a heat-treated imported tea prepared by the above method.

(c) The present invention provides a method for manufacturing a leached tea comprising a leaching step of leaching the heat-treated imported tea.

(d) The present invention provides a leachate tea prepared by the above method.

(e) When using the heat-treated imported tea of the present invention and its manufacturing method, it is possible to provide an imported leached tea with improved taste and flavor.

1 shows a manufacturing process diagram for producing godubap of the present invention.
Figure 2 shows a manufacturing process diagram for manufacturing the entry of the present invention.
Figure 3 shows a manufacturing process diagram for producing the leach tea of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example

Throughout this specification, unless otherwise specified, "%" used to indicate the concentration of a particular substance is (weight/weight) % for solids/solids, (weight/volume) % for solids/liquids, and liquid/liquid is (volume/volume) %.

Example 1: Preparation of Godubap

After washing 10 kg of rice (domestic) with water, water was removed for 2 hours. Then, after soaking the rice for 2 hours by adding 20 L of water, removing all moisture and supplying boiler steam to the rice for 30 minutes to prepare godubap (FIG. 1).

Example 2: Preparation of soybean powder

Soybean (domestic) 1 Kg was soaked in water for 6 hours and then water was removed for 2 hours. Thereafter, the soaked soybeans were pulverized using a mortar to prepare soybean powder.

Example 3: Preparation of entry

i) 10 Kg of untreated rice as control; ii) 10 Kg of godubap prepared in Example 1; Or iii) Beans mixed with the godubap prepared in Example 1 and the soybean powder prepared in Example 2 at a weight ratio of 20:100, 25:100, 50:100, 75:100, 100:100 (beans: godubap) 10 Kg of godubap; mixed with 25 g of prepared seed soup (product name: Baekguk, Chungmu Fermentation Co., Ltd., Aspergillus Kawachii), and fermented at a temperature of 40 ° C. for 3 days to prepare rice entry, godubap entry, and beans and godubap entry. In the process of fermentation, the mixture was separated so that it did not stick to each other, and even after the Aspergillus was sufficiently formed, the mixture was additionally separated so that it did not stick to each other. The yeast prepared by fermentation was stored at 30 ° C. or less for about 6 hours (FIG. 2).

Example 4: Preparation of leaching tea

Godubap prepared in Example 1, rice entry prepared in Example 3, godubap entry prepared in Example 3, or bean·godubap entry prepared in Example 3 using a frying pan having a surface temperature of 220 ℃ Table 1 , and heat treatment was performed under the conditions of Table 2, Table 3, and Table 4.

Heat treatment time using godubap 0 minutes 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes low temperature (℃) 25 103 112 125 130 132 medium temperature (℃) 25 125 130 155 170 190 high temperature (℃) 25 133 140 175 177 210

※ The above temperature means the temperature of godubap during heat treatment.

Heat treatment time using rice entry 0 minutes 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes low temperature (℃) 25 104 115 129 132 140 medium temperature (℃) 25 121 138 160 174 182 high temperature (℃) 25 131 145 169 178 190

※ The above temperature means the temperature of entering rice during heat treatment.

Heat treatment time using godubap entry 0 minutes 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes low temperature (℃) 25 105 115 126 133 155 medium temperature (℃) 25 127 145 160 175 183 high temperature (℃) 25 139 166 185 195 194

※ The above temperature means the temperature of entry during heat treatment.

Heat treatment time using soybean and godubap entry 0 minutes 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes low temperature (℃) 25 104 113 127 135 140 medium temperature (℃) 25 121 137 158 172 184 high temperature (℃) 25 135 157 180 192 198

※ The above temperature means the temperature of entry during heat treatment.

50 g of godubap, heat-treated godubap, heat-treated rice entry, godubap entry, heat-treatment godubap entry, soybean godubap entry, or heat-treated soybean/godubap entry into a tea making net, and extracted with 250 ml of 90 ℃ water for 1 minute So Leached tea was prepared (FIG. 3).

When the material was heat-treated for more than 10 minutes to prepare the tea, a burnt taste was generated in the tea, and when the tea was prepared without heat-treating the material, the flavor was weak. was performed.

Experimental Example 1: Sensory evaluation of leachated tea

Godubap, Godubap heat-treated for 5 minutes, rice entry heat-treated for 5 minutes, godubap entry, godubap entry heat-treated for 5 minutes, soybean godubap entry, or soybean godubap entry heat treatment for 5 minutes Method of Example 3 using 50 g as material Sensory evaluation was performed after drinking leached tea prepared by 25 adults. The results of the sensory evaluation were presented by assigning a score of 1 to 5 (1 point: very disliked, 2 points: disliked, 3 points: normal, 4 points: preferred, 5 points: most preferred) to each leach tea. is as follows (Table 5).

-- Godubap Godubap cooked for 5 minutes Entering rice heat treated for 5 minutes Enter Godubap Godubap, heat-treated for 5 minutes Entry of soybean and godubap
(1:1 weight ratio) 5-minute heat treatment of soybeans and godubap
(1:1 weight ratio) experimenter zest nasty zest nasty zest nasty zest nasty zest nasty zest nasty zest nasty One One One 3 3 2 4 One 3 4 5 2 4 3 5 2 0 One 2 4 4 2 One 4 3 4 2 3 4 5 3 0 One One 2 2 4 2 3 3 4 One 3 5 5 4 One One 2 3 2 3 2 3 3 5 2 5 4 4 5 One One 2 3 2 2 2 3 4 4 2 3 5 5 6 One 2 2 3 4 3 One 3 4 4 One 2 5 5 7 One One 3 3 4 4 One 3 5 4 3 3 5 5 8 0 One 2 3 2 2 One 2 5 3 2 3 4 5 9 0 0 2 4 3 3 2 3 5 5 One 3 4 5 10 0 One 2 3 4 2 One 3 3 5 One 2 5 5 11 One One 2 3 3 2 2 3 4 5 2 4 5 5 12 One One 3 3 3 3 2 2 3 4 One 2 5 5 13 One One 3 3 4 4 One 3 3 5 3 2 5 5 14 0 One 3 3 2 2 2 3 3 5 2 5 3 5 15 One One 3 3 3 3 2 3 5 4 3 4 3 5 16 0 One 3 3 4 4 2 3 3 5 2 3 5 4 17 One One 4 4 3 4 One 3 3 4 2 3 4 5 18 0 One 3 3 2 2 One 3 3 5 2 4 5 5 19 One One 3 3 4 4 3 2 4 5 One 4 4 5 20 One One 3 3 2 4 2 3 5 5 2 3 4 4 21 One One 2 3 3 2 2 3 5 4 2 3 5 5 22 One One One 4 2 4 2 3 5 4 2 4 3 5 23 One One 2 3 2 2 One 3 5 4 3 3 5 4 24 One One 2 3 2 4 2 4 4 4 2 3 5 5 25 0 One 2 3 3 2 3 3 3 5 2 4 4 5 each sum 16 25 60 78 71 75 42 74 97 111 48 82 109 121 total 41 138 146 116 208 130 230

The leaching tea made of rice flour showed a higher score in the sensory evaluation than the leaching tea made of godubap. The leach tea made of godubap as a material showed a higher score in the sensory evaluation than the leach tea made of rice as a material. In addition, leached tea made of materials that went through the heat treatment step showed a higher score in sensory evaluation than leached tea made of materials that did not go through the heat treatment step. Furthermore, in the case of rice prepared by mixing soybeans and godubap, higher scores were obtained in sensory evaluation than those of godubap.

Therefore, the above results indicate that the taste and flavor are improved when tea is prepared by heat-treating godubap or beans and godubap entry.

Experimental Example 2: Sensory evaluation of leachated tea according to the weight ratio of soybean and godubap

Sensory evaluation after 25 adults drank the leached tea prepared by mixing soybean powder and godubap at weight ratios of 20:100, 25:100, 50:100, 75:100, and 100:100, followed by heat treatment and leaching. was performed. The results are as follows (Table 6).

-- 5-minute heat-treated soybean and godubap entering the country
(20:100 weight ratio) 5-minute heat-treated soybean and godubap entering the country
(25:100 weight ratio) 5-minute heat-treated soybean and godubap entering the country
(50:100 weight ratio) 5-minute heat-treated soybean and godubap entering the country
(75:100 weight ratio) 5-minute heat-treated soybean and godubap entering the country
(100:100 weight ratio) experimenter zest nasty zest nasty zest nasty zest nasty zest nasty One 5 4 3 5 5 5 4 4 3 5 2 3 5 5 4 4 4 5 5 4 5 3 2 4 2 5 4 5 4 5 5 5 4 4 5 3 4 5 4 3 4 4 4 5 2 4 5 4 4 5 3 5 5 5 6 3 5 4 5 4 5 4 5 5 5 7 4 4 4 5 4 5 5 5 5 5 8 3 5 5 5 5 3 5 5 4 5 9 3 4 5 5 5 5 4 4 4 5 10 5 4 5 3 4 5 5 3 5 5 11 4 3 4 4 4 4 5 5 5 5 12 4 4 4 4 5 4 3 5 5 5 13 4 5 4 3 5 5 3 4 5 5 14 4 5 3 4 5 5 5 4 3 5 15 3 4 4 4 5 5 5 4 3 5 16 4 5 4 4 3 5 4 5 5 4 17 5 4 4 4 4 5 4 5 4 5 18 5 4 5 5 3 4 5 5 5 5 19 3 4 4 5 4 5 3 5 4 5 20 5 5 5 5 4 5 5 5 4 4 21 3 5 5 4 3 4 5 5 5 5 22 5 5 3 4 5 4 4 5 3 5 23 5 5 4 5 3 5 4 5 5 4 24 5 4 3 4 5 5 4 5 5 5 25 3 4 5 4 5 5 5 5 4 5 each sum 96 110 102 108 107 116 106 117 109 121 total 206 210 223 223 230

The above results indicate that taste and flavor are improved when preparing tea by heat-treating beans and godubap mixed with beans and godubap in a weight ratio of 1: 1.

Claims (10)

A method for manufacturing a heat-treated imported tea comprising a heat treatment step of heat-treating the imported tea,
The heat treatment step is performed at 120 ° C to 140 ° C for 5 minutes to 10 minutes,
The heat treatment step is characterized by improving the taste and flavor of tea,
The manufacturing method further includes an entry manufacturing step of adding Aspergillus Kawachii to the grain before the heat treatment step,
The grains are beans and rice, and the beans and rice are mixed in a weight ratio of 5-10: 10, a method for producing heat-treated imported tea.
delete delete delete The method of claim 1, wherein the grains further include those selected from the group consisting of barley, wheat, oats, sorghum, millet, corn, and combinations thereof.
delete delete Heat-treated imported tea produced by the manufacturing method of claim 1 or 5.
A method of manufacturing an immigrant leached tea comprising a leaching step of leaching the heat-treated imported tea of claim 8.
An imported leached tea produced by the manufacturing method of claim 9.

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