KR19990016881A - Manufacturing method of grain tea using flavor and colored taste - Google Patents
Manufacturing method of grain tea using flavor and colored taste Download PDFInfo
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- KR19990016881A KR19990016881A KR1019970039596A KR19970039596A KR19990016881A KR 19990016881 A KR19990016881 A KR 19990016881A KR 1019970039596 A KR1019970039596 A KR 1019970039596A KR 19970039596 A KR19970039596 A KR 19970039596A KR 19990016881 A KR19990016881 A KR 19990016881A
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- flavor
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- colored
- color
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 70
- 235000019634 flavors Nutrition 0.000 title claims abstract description 70
- 235000019640 taste Nutrition 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241001122767 Theaceae Species 0.000 title 1
- 235000013339 cereals Nutrition 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 abstract description 15
- 229930002877 anthocyanin Natural products 0.000 abstract description 3
- 235000010208 anthocyanin Nutrition 0.000 abstract description 3
- 239000004410 anthocyanin Substances 0.000 abstract description 3
- 150000004636 anthocyanins Chemical class 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 구수한 향과 맛이 나는 향미와 열과 빛에 안정한 안토시아닌 계통의 천연색소와 독특한 향과 맛이 있으면서 일반미 계통의 쌀보다 영양분이 다량 함유되어 있는 유색미를 이용하여 고품위의 곡차를 제조하는 방법에 관한 것이다. 본 발명의 향미와 유색미의 혼합곡차 제조방법에 의하면, 향미와 유색미를 증숙하여, 건조시키고 볶은 다음에 분말화하여 수득한 향미와 유색미의 분말을 혼합하여 향미와 유색미의 혼합곡차를 제조한다. 본 발명의 방법으로 향미와 유색미의 혼합곡차를 제조하면, 독특한 색, 향 맛이 있으면서 전래의 숭늉을 현대에 맞게 계승 발전시킨 고품위의 곡차를 표준화된 공정으로 제조할 수 있다.The present invention is a method for producing a high-quality grain tea using natural flavors of anthocyanin-based stable color and flavor and heat and light, and unique flavors and flavors, and colored rice containing more nutrients than rice of general rice-type. It is about. According to the method for preparing a mixed grain tea of the flavor and colored taste of the present invention, the flavor and colored taste powders obtained by steaming, drying, roasting, and then powdering the mixture are mixed to prepare a flavored and colored taste blended tea. When the mixed grains of flavor and color taste are prepared by the method of the present invention, high-quality grain teas, which have inherited and developed traditional Soong-myun in modern times, have a unique color and flavor.
Description
본 발명은 향미와 유색미를 이용한 곡차의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 구수한 향과 맛이 나는 향미와 열과 빛에 안정한 안토시아닌 계통의 천연색소와 독특한 향과 맛이 있으면서 일반미 계통의 쌀보다 영양분이 다량 함유되어 있는 유색미를 이용하여 고품위의 곡차를 제조하는 방법에 관할 것이다.The present invention relates to a method for producing a grain tea using flavors and colored rice. More specifically, the present invention is a high-quality grain tea using the natural flavor of anthocyanin-based stable color, flavor and flavor that are stable to heat and light, and colored rice which has a higher amount of nutrients than ordinary rice-type rice with unique flavor and taste. It will be about how to prepare.
예로부터 우리 민족은 가마솥에 밥을 지어 먹고, 그 누른밥을 이용하여 구수한 향과 영양이 풍부한 숭늉을 즐겨 마셔 와다. 그러나, 근자에는 주로 전기밥솥을 이용하여 밥을 지으므로, 누른밥이 거의 생기지 않아 숭늉를 만들수가 없고, 식습관의 변화로 커피나 외국산 차를 주로 마셔, 전래의 고유한 숭늉 문화가 점차 사라져 가고 있는 실정이다. 이에 따라, 전래의 고유한 차를 계승발전하고 복원하고자 하는 노력의 차원에서 일부 식품연구자들의 누룽지와 숭늉에 관한 연구를 해왔으며, 일부는 시판되고 있기도 하다. 그러나, 이러한 제품들은 단순히 곡식을 볶아 분말화하여 차나 음료용으로 제조한 것이 대부분이어서, 제조공정이 표준화되어 있지 못하며 품질도 좋지 않아 소비자들이 외면하고 있는 실정이므로, 표준화된 공정에서 고품위의 전래 차를 개발해야 할 필요성이 시급한 실정이다.Since ancient times, our people cooked rice in a cauldron and enjoyed the delicious aroma and nutritious cultivated rice. However, in recent years, rice is mainly cooked using an electric rice cooker, so it is almost impossible to make soybean paste because it is hardly made. The change of eating habits mainly consumes coffee and foreign teas, and the traditional culture of soybean paste is gradually disappearing. to be. As a result, some food researchers have conducted research on nurungji and cultivation, and some are commercially available, in an effort to succeed in developing and restoring traditional teas. However, most of these products are simply roasted grains and made into powder for tea or beverages, and the manufacturing process is not standardized and the quality is not good. There is an urgent need for development.
이에, 본 발명자들은 구수한 향과 영양이 풍부한 전래의 숭늉을 계승 발전시키고 소비자들의 요구에 맞는 새로운 전통차로서 개발하기 위하여, 예의 연구 노력한 결과, 향미와 유색미를 분말화하여 혼합하면, 독특한 향, 맛 및 색을 가진 곡차를제조할 수 있다는 것을 확인하고, 본 발명을 완성하게 되었다.Accordingly, the present inventors have carried out the research and development of new traditional teas that meet the needs of consumers and develop the traditional flavors rich in flavor and nutrition, and, as a result of the intensive research, powdered and mixed flavor and flavor, unique flavor, taste and The present invention has been accomplished by confirming that a color difference wheel can be manufactured.
결국, 본 발명의 목적은 향미와 유색미를 이용하여 표준화된 공정으로 독특한 향, 맛 및 색을 가진 곡차를제조하는 방법을 제공하는 것이다.After all, it is an object of the present invention to provide a method for producing a grain tea having a unique flavor, taste and color in a standardized process using flavors and colored tastes.
이하에서는, 본 발명에 의한 향미와 유색미를 이용한 곡차의 제조방법을 공정별로 나누어 구체적으로 설명하고자 한다.Hereinafter, a method for preparing a grain tea using the flavor and the color taste according to the present invention will be described in detail by the process.
제1공정: 향미와 유색미의 증숙 및 건조Step 1: Steaming and Drying Flavors and Colored Rice
향미와 유색미 각각을 물로 4 내지 5회 세척하고, 0.7 내지 1.1kg/㎠. 가장 바람직하게는 0.9kg/㎠의 입력하에서 10 내지 30 분, 바람직하게는 10 내지 20 분동안 증숙한다. 그런 다음, 낱알을 분리하여, 60 내지 100℃, 바람직하게는 70 내지 90℃에서 1내지 5시간, 바람직하게는 2내지 4시간 동안 건조한다.Flavor and colored flavors were each washed 4-5 times with water and 0.7-1.1 kg / cm 2. Most preferably steaming for 10 to 30 minutes, preferably 10 to 20 minutes, under an input of 0.9 kg / cm 2. The grains are then separated and dried at 60-100 ° C., preferably 70-90 ° C., for 1-5 hours, preferably 2-4 hours.
제2공정: 볶음처리 및 분말화Second Process: Stirring and Powdering
전기 공정에서 건조한 향미와 유색미 각각을 200 내지 230℃, 바람직하게는 210 내지 220℃에서 1내지 2차례, 최대 3차례에 걸쳐 볶은 다음, 40 내지 80mesh 의 크기로 분말화하고, 향미 분말 대비 유색미 분말이 10 내지 50%(w/w), 바람직하게는 10 내지 30%(w/w)의 비가 되도록 혼합하여 향미와 유색미의 혼합 곡차를 제조한다. 이때, 상기 볶음처리는 반드시 200 내지 230℃의 범위에서 수행하여야 제품 수율 및 식미지수의 측면에서 바람직한 결과를 얻을 수 있다. 한편, 기호에 따라서는 향미와 유색미 분말을 혼합하지 않고 향미 분말만을 이용하여 곡차를 제조할 수도 있다. 이때, 향미는 구수한 향과 맛이 나는 향이 1호를 사용하는 것이 바람직하고, 유색미는 열과 빛에 안정한 안토시아닌 계통의 천연색소와 독특한 향과 맛이 있으면서 일반미 계통의 쌀보다 영양분이 다량 함유되어 있는 수원 415호를 사용하는 것이 바람직하나, 본 발명의 목적을 달성할 수 있는 다른 종류의 향미 및 유색미를 사용하여도 무방하다.In the electrical process, each of the dried flavor and colored taste is roasted at 200 to 230 ° C., preferably at 210 to 220 ° C., one to two times, up to three times, and then powdered to a size of 40 to 80 mesh. 10 to 50% (w / w), preferably 10 to 30% (w / w) by mixing so as to prepare a mixing curvature of flavor and color taste. In this case, the roasting process must be performed in the range of 200 to 230 ° C. to obtain desirable results in terms of product yield and dietary index. On the other hand, depending on the taste, it is also possible to manufacture a grain tea using only flavor powder without mixing flavor and colored taste powder. At this time, it is preferable to use flavor No. 1, which has a gentle aroma and taste, and colored taste is an anthocyanin-based natural pigment which is stable to heat and light, and has a unique aroma and taste, and contains more nutrients than rice of a general rice system. It is preferable to use 415, but other kinds of flavors and colored tastes may be used which can achieve the object of the present invention.
이하, 실시예에 의하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위항 것으로서, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. 특히, 하기 실시예에 기재된 향미와 유색미는 단지 예시에 불과하며, 본 발명의 요지로부터 다양한 종류의 향미와 유색미를 이용하여 곡차를 제조하는 모든 방법이 본 발명의 범주에 속한다고 보아야 할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples. In particular, the flavors and colored tastes described in the following examples are merely exemplary, and it should be seen from the gist of the present invention that all the methods for producing a wagon using various kinds of flavors and colored tastes fall within the scope of the present invention.
실시예 1: 향미와 유색미 혼합 곡차의 제조Example 1 Preparation of Flavor and Colored Rice Mixed Grains
실시예1-1:Example 1-1:
향미(향미벼 1호)와 유색미(수원 415호)각각을 물로 4내지 5회씻고, 증기솥에서 0.9kg/㎠의 압력하에서 10 내지 20분동안 증숙한다. 그런다음, 낱알을 분리하여 70내지 90℃에서 2 내지 4시간 동안 건조하고, 150℃에서 2차례 볶은 다음에 40 내지 80mesh의 크기로 분말화하였다. 이렇게 제조한 향미와 유색미 분말을 향미 분말 대비 유색미 분말이 10%(W/W)의 비가 되도록 혼합하여 향미와 유색미의 혼합곡차를 제조 하였다.Flavor (flavored rice No. 1) and colored rice (Suwon 415) are washed four to five times with water and steamed for 10 to 20 minutes under a pressure of 0.9 kg / cm 2 in a steam cooker. Then, the grains were separated, dried at 70 to 90 ° C. for 2 to 4 hours, roasted twice at 150 ° C., and then powdered to a size of 40 to 80 mesh. The flavor and color taste powders thus prepared were mixed so that the color taste powder was 10% (W / W) in proportion to the flavor powder to prepare a mixed curve of flavor and color taste.
실시예1-2:Example 1-2:
건조된 향미와 유색미를 200℃에서 볶은 것을 제외하고는, 실시예1-1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except that the dried flavor and color taste roasted at 200 ℃, a mixed curvature of the flavor and color taste was prepared in the same manner as in Example 1-1.
실시예 1-3:Example 1-3:
건조된 향미와 유색미를 210℃에서 볶은 것을 제외하고는, 실시예 1-1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except for roasting the dried flavor and colored taste at 210 ℃, a mixed curvature of the flavor and colored taste was prepared in the same manner as in Example 1-1.
실시예 1-4:Example 1-4:
건조된 향미와 유색미를 220℃에서 볶은 것을 제외하고는, 실시예1-1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except for roasting the dried flavor and colored taste at 220 ℃, a mixed curvature of the flavor and colored taste was prepared in the same manner as in Example 1-1.
실시예 1-5:Example 1-5:
건조된 향미와 유색미를 230℃에서 볶은 것을 제외하고는, 실시예 1-1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except for roasting the dried flavor and color taste at 230 ℃, a mixed curvature of flavor and color taste was prepared in the same manner as in Example 1-1.
실시예 1-6:Example 1-6:
건조된 향미와 유색미를 250℃에서 볶은 것을 제외하고는, 실시예 1-1과 동일한 방법으로 향미와 유색미의 혼합 곡차를 제조하였다.Except for roasting the dried flavor and color taste at 250 ℃, a mixed curvature of the flavor and color taste was prepared in the same manner as in Example 1-1.
이상의 실시예 1-1 내지 1-6의 제조방법별로 투여량 대비 제조량을 계산하여 제조수율을 산출하였으며, 향미와 유색미 혼합곡차의 관능적 특성 및 색도를 다음에 기술한 방법으로 시험하였다.The production yield was calculated by calculating the preparation amount per dose according to the preparation methods of Examples 1-1 to 1-6, and the sensory characteristics and chromaticity of the flavor and color taste mixing curves were tested by the methods described below.
관능적 특성Sensory characteristics
관능적 특성은 잘 훈련된 10명의 검사요원을 선발하여 색, 향 고소한 맛 및 총평을 9점 채점법의 방식으로, 아주 좋은 경우를 9점, 좋은 경우를 7점, 보통인 경우를 5점, 나쁜 경우를 3점으로 하여 평가하였다.Sensational traits were selected by ten well trained inspectors, using a nine-point scoring method for color, aroma, taste, and overall rating, nine for very good cases, seven for good cases, five for normal, and bad for bad. Was evaluated as 3 points.
색도Chromaticity
색도는 색상도 측정기(Color & color differnce meter)를 이용하여 (명도), a(적색도), b(황색도)값으로 나타내었다.Chromaticity was expressed as (brightness), a (redness), and b (yellowness) using a color & color differnce meter.
이상의 방법으로 각 실시예에서 제조한 곡차의 특성을 측정하였으며, 그 결과를 다음의 표 1에 나타내었다.In the above method, the characteristics of the difference produced in each Example were measured, and the results are shown in Table 1 below.
[표 1]TABLE 1
향미와 유색미를 이용하여 제조한 혼합 곡차의 특성Characteristics of Mixed Grains Prepared from Flavors and Colors
상기 표1에서 보듯이, 향미와 유색미의 혼합 곡차를 제조하기 위하여 향미와 유색미를 증숙하고 건조하여 다양한 온도에서 볶아 제품의 특성을 관능적 검사와 색도로 평가하고 관능적 검사 중 총평을 기준으로 백분율로 표시한 식미지수를(%)비교하였을 때, 실시예 1-3 및 1-4에서 제조한 혼합 곡차가 가장 우수한 색, 향 및 맛을 나타내었으며, 이와 비교하면 실시예 1-1의 곡차는 85%, 실시예1-2의 곡차는 97%, 실시예 1-5의 곡차는 92%, 실시예 1-6의 곡차는 81%였다. 그러나, 높은 온도에서 볶음처리할수록 제조수율은 높아지는 경향을 나타내었다. 이러한 결과로부터, 향미와 유색미를 증숙, 건조 및 볶음 처리하여 혼합곡차를 제조하는 세가지 주요 단계에서 볶음처리 단계가 향미과 유색미에 갈변과 착색이 이루어지게 하여 곡차의 색, 향 및 맛을 증진시키며, 향미와 유색미의 구성성분인 전분의 α화를 증대시켜 맛을 좋게 하고 체내에서 소화가 잘되도록 하는 등 제품의 품질을 결정하는 중요한 단계임을 확인하였으며, 적정한 제조수율로 고품위의 향미와 유색미의 혼합곡차를 제조하기 위해서는 200 내지 230℃, 바람직하게는 210 내지 220℃에서 볶음처리를 하여야 한다는 것을 확인할 수 있었다.As shown in Table 1, in order to manufacture a mixed grain of flavor and color taste steamed and dried flavor and color taste and roasted at various temperatures to evaluate the characteristics of the product by sensory test and chromaticity and expressed as a percentage based on the total rating of the sensory test Comparing the taste index (%), the blended curds prepared in Examples 1-3 and 1-4 showed the best color, aroma, and taste, and the curvature of Example 1-1 was 85%. , The curvature of Example 1-2 was 97%, the curvature of Example 1-5 was 92%, and the curvature of Example 1-6 was 81%. However, as the roasting process at a high temperature showed that the manufacturing yield tends to be high. From these results, in the three main steps of steaming, drying and roasting flavors and colored rice to produce a mixed grain tea, the roasting step is browning and coloring the flavor and colored taste to enhance the color, flavor and taste of the grain tea, flavor It is confirmed that it is an important step to determine the product quality by increasing the α degree of starch, which is a component of color and flavored rice, to improve taste and digestion in the body. In order to manufacture it was confirmed that the roasting process should be performed at 200 to 230 ℃, preferably 210 to 220 ℃.
이상에서 상세히 설명하고 입증하였듯이, 본 발명은 향미와 유색미를 증숙하여, 건조시키고 볶은 다음에 분말화하여 수득한 향미와 유색미의 분말을 혼합하여 향미와 유색미의 혼합곡차를 제조하는 방법을 제공하는 것이다. 본 발명의 곡차 제조방법을 이용하면, 독특한 색, 향 및 맛이 있으면서 전래의 숭늉을 현대에 맞게 계승 발전시킨 고품위의 곡차를 표준화된 공정으로 제조할 수 있다.As described and demonstrated in detail above, the present invention is to provide a method for producing a blended flavor of flavor and color taste by mixing the powder of the flavor and color taste obtained by steaming, drying and roasting the flavor and color taste. . Using the method of manufacturing the wokcha of the present invention, it is possible to produce a high-quality wokcha, which has inherited and developed conventionally, while having a unique color, aroma and taste in a standardized process.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100463683B1 (en) * | 2001-04-04 | 2004-12-29 | 허동호 | manufacturing method of powder for instant water boiled with burned cereals |
KR200458174Y1 (en) * | 2009-02-23 | 2012-01-25 | 주식회사 신흥기공 | Health machine |
KR101432263B1 (en) * | 2013-06-24 | 2014-08-21 | 하루에세끼영농조합법인 | Method for producing grain tea using green rice and grain tea produced by same method |
KR101432262B1 (en) * | 2013-06-24 | 2014-08-21 | 하루에세끼영농조합법인 | Method for producing grain tea using red rice and grain tea produced by same method |
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JPH01101872A (en) * | 1987-10-14 | 1989-04-19 | Yamashiyou Ujien:Kk | Raw material for unpolished rice tea good for health and preparation thereof |
JPH048271A (en) * | 1990-04-24 | 1992-01-13 | Yasunaga Shokai:Kk | Preparation of un-polished rice tea and un-polished rice tea |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100463683B1 (en) * | 2001-04-04 | 2004-12-29 | 허동호 | manufacturing method of powder for instant water boiled with burned cereals |
KR200458174Y1 (en) * | 2009-02-23 | 2012-01-25 | 주식회사 신흥기공 | Health machine |
KR101432263B1 (en) * | 2013-06-24 | 2014-08-21 | 하루에세끼영농조합법인 | Method for producing grain tea using green rice and grain tea produced by same method |
KR101432262B1 (en) * | 2013-06-24 | 2014-08-21 | 하루에세끼영농조합법인 | Method for producing grain tea using red rice and grain tea produced by same method |
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