KR20000013128A - Manufacturing method for chicory tea of coffee flavor - Google Patents
Manufacturing method for chicory tea of coffee flavor Download PDFInfo
- Publication number
- KR20000013128A KR20000013128A KR1019980031807A KR19980031807A KR20000013128A KR 20000013128 A KR20000013128 A KR 20000013128A KR 1019980031807 A KR1019980031807 A KR 1019980031807A KR 19980031807 A KR19980031807 A KR 19980031807A KR 20000013128 A KR20000013128 A KR 20000013128A
- Authority
- KR
- South Korea
- Prior art keywords
- chicory
- coffee
- extract
- tea
- minutes
- Prior art date
Links
- 241000723343 Cichorium Species 0.000 title claims abstract description 114
- 235000007542 Cichorium intybus Nutrition 0.000 title claims abstract description 114
- 239000008373 coffee flavor Substances 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 title abstract 3
- 238000000034 method Methods 0.000 claims abstract description 27
- 239000000284 extract Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 6
- 239000004375 Dextrin Substances 0.000 claims abstract description 6
- 235000019425 dextrin Nutrition 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000020344 instant tea Nutrition 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 7
- 235000010489 acacia gum Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 239000000546 pharmaceutical excipient Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 244000215068 Acacia senegal Species 0.000 claims description 3
- 229920000084 Gum arabic Polymers 0.000 claims description 3
- 239000000205 acacia gum Substances 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 230000032683 aging Effects 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 17
- 235000013616 tea Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 9
- 238000012360 testing method Methods 0.000 description 7
- 238000002386 leaching Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 229920001202 Inulin Polymers 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- QCDLLIUTDGNCPO-AEMJNJESSA-N [(3ar,4s,9as,9br)-4-hydroxy-6-methyl-3-methylidene-2,7-dioxo-4,5,9a,9b-tetrahydro-3ah-azuleno[8,7-b]furan-9-yl]methyl 2-(4-hydroxyphenyl)acetate Chemical compound C=1([C@H]2C(C(C=1)=O)=C(C[C@H](O)[C@H]1C(=C)C(=O)O[C@@H]12)C)COC(=O)CC1=CC=C(O)C=C1 QCDLLIUTDGNCPO-AEMJNJESSA-N 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- 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
Abstract
Description
본 발명은 치커리를 이용한 커피대용 커피맛 치커리 인스탄트차의 제조방법에 관한 것이다. 보다 상세하게는 통상적으로 치커리차를 제조함에 있어서 세척, 절단, 건조, 볶음공정으로 치커리 고유의 맛과 향을 가지는 치커리볶음차를 제조하게 되면 치커리의 쓴맛이 문제가 되었으나 본 발명은 이들 공정외에 증숙공정을 추가하여 만들어진 치커리볶음에 열수추출공정을 통해 추출한 다음 일정농도로 농축을 통해 치커리추출물을 제조하고 부형제로 덱스트린(DE 10이하)을 사용하였고 커피향을 일정농도의 아라비아검과 함께 혼합하여 커피향을 치커리추출물에 포접시킨 후 높은 온도에서 분무건조(Spray dry)하여 치커리맛과 커피향이 적절히 조화된 커피맛 치커리 인스탄트차의 제조에 관한 것이다.The present invention relates to a method of manufacturing a coffee flavored chicory instant tea substitute for chicory. More specifically, in the manufacture of chicory tea, when the chicory fried tea having the taste and aroma of chicory by washing, cutting, drying and roasting process has become a problem of bitter taste of chicory, the present invention is steamed out of these processes. Chicory chops made by adding the process were extracted through hot water extraction process, and then concentrated to a certain concentration to prepare chicory extracts, using dextrin (DE 10 or less) as an excipient, and mixing coffee aroma with Arabic gum at a certain concentration. The present invention relates to the manufacture of coffee flavored chicory instant tea, in which aroma is contained in the chicory extract and then spray-dried at a high temperature, where the chicory flavor and coffee aroma are properly balanced.
치커리의 주성분은 다당류인 이눌린(Inulin)과 쓴맛을 내는 인티빈(Intybin)으로 구성되어 있으며 이눌린은 췌장에서의 인슐린의 분비를 촉진시키는 작용을 하며, 인티빈은 혈관을 강하게 하는 효과가 있어 고혈압, 당뇨병등 각종 성인병에 효과가 있는 것으로 알려져 있다. 이러한 치커리를 대중이 선호하는 국산차로 만들려는 시도가 다양하게 행하여져 왔으나 이러한 종래의 시도는 세척, 절단, 건조, 볶음, 분쇄의 일반적인 공정을 통한 침출차형태와 볶음방법의 개선이라든지 또는 다른 원료와 치커리와의 혼합 등 단순 가공방법으로 제조하여 왔다. 최근에 치커리를 이용하여 과립화 하는 연구가 있었으나 이것또한 커피대용품으로서는 부족하여 치커리 고유의 맛을 지니면서 커피향이 잘 조화된 새로운 가공방법이 요구되고 있는 실정이다.The main component of chicory is composed of polysaccharides Inulin and Intybin, which makes bitter taste. Inulin acts to promote the secretion of insulin from the pancreas. Intibin has the effect of strengthening blood vessels. It is known to be effective in various adult diseases such as diabetes. Various attempts have been made to make such chicory into the domestic tea preferred by the public, but such conventional attempts have been made to improve the leaching tea form and the method of roasting through the general processes of washing, cutting, drying, roasting and grinding or other raw materials and chicory and It has been manufactured by a simple processing method such as mixing. Recently, there has been a study of granulation using chicory, but this is also insufficient as a substitute for coffee, and has a unique taste of chicory and a new processing method in which coffee aroma is well harmonized.
본 발명의 목적은 커피대용 음료로 치커리 고유의 맛을 지니면서 커피향이 잘 조화된 새로운 제품으로 특히 유화성과 분산성이 우수하고 기호성이 좋으며 언제 어디서나 간편하게 음용할 수 있는 치커리 인스탄트차를 제조하기 위함이다. 본 발명은 치커리를 세척, 절단, 증숙, 건조, 볶음공정을 거쳐 치커리볶음을 제조하는데 치커리 쓴맛을 없애기 위해 100∼105℃의 스팀으로 10∼15분간 증숙을 하여 효소 불활성화 및 조직연화를 시킨다. 다음 건조공정과 1차볶음(팽화) 그리고 조분쇄 및 2차볶음을 통해 치커리 볶음차를 제조한 후 이렇게 만든 치커리 볶음차는 5∼8배의 물을 가하여 17∼20 Brix가 되도록 열수추출하는데 추출수율이 좋도록 분쇄한 볶음차를 95∼100℃에서 4∼6시간동안 추출하고 이것을 일정한 고형분함량(25∼30 Brix)이 되도록 농축하여 분무건조를 위해 덱스트린을 첨가하고 커피향을 아라비아검으로 유화시킴으로써 분무건조시 치커리분말에 커피향이 잘 조화되도록 그 기술적 구성과 수단을 제공하는데 목적이 있다.An object of the present invention is to produce a chicory instant tea, which has a unique taste of chicory as a substitute for coffee and is well blended with coffee aroma, especially emulsifying and dispersing properties, good taste, and can be easily drinking anytime, anywhere. . In the present invention, the chicory is washed, cut, steamed, dried, and roasted to prepare chicory stir-fry. Next, the chicory fried tea was prepared by the drying process, primary roasting (expansion), coarse milling, and secondary roasting. The chicory roasted tea was extracted by adding 5-8 times of water to obtain 17-20 Brix. This finely brewed roasted tea was extracted at 95-100 ° C. for 4-6 hours, concentrated to a constant solid content (25-30 Brix), added dextrin for spray drying, and emulsified coffee flavor with gum arabic. It is an object of the present invention to provide a technical composition and means to blend coffee flavors well in chicory powder during spray drying.
도 1은 본 발명에 의한 치커리의 순수한 맛과 커피향이 적절히 조화된 커피맛 치커리 인스탄트차의 제조공정도이다.1 is a manufacturing process of the coffee flavored chicory instant tea in which the pure taste and coffee aroma of the chicory according to the present invention is properly harmonized.
본 발명은 치커리를 이용한 커피대용 치커리 인스탄트차에 관한 제조방법을 공정별로 상세히 설명하고자 한다.The present invention will be described in detail for each step the manufacturing method for chicory instant tea substitute for coffee using chicory.
제 1공정 : 치커리의 세척 및 절단공정Step 1: washing and cutting chicory
10월-11월에 수확한 치커리를 물로 2∼3회 세척하고 3∼5㎜의 두께로 고르게 절단한다.The chicory harvested from October-November is washed 2-3 times with water and cut evenly to a thickness of 3-5mm.
제 2공정 : 세척된 치커리 뿌리를 증숙시키는 공정Second process: steaming washed chicory root
절단된 치커리 뿌리를 볶기전에 색과 향, 맛을 향상시키기 위해 증기로 증숙시키는 공정으로 100∼105℃의 증기로 10∼15분간 증숙한다. 증숙처리를 15분 이상하게 되면 조직이 파괴되므로 알맞은 시간으로 행하여야 한다.The steamed chicory root is steamed with steam to improve color, aroma and taste, and steamed for 10 to 15 minutes with steam at 100 to 105 ° C. More than 15 minutes of steaming will destroy the tissues and should be done at a reasonable time.
제 3공정 : 수분함량이 3％ 이하가 되도록 건조시키는 공정Third step: drying to make the moisture content less than or equal to 3%
증숙한 치커리 뿌리를 수분함량이 3％ 이하가 될 때까지 건조시키는데 일반 열풍건조기를 사용하는 경우에 70∼80℃의 온도에서 10∼12시간 동안 건조시킨다.Steamed chicory roots are dried until the moisture content is 3% or less. If a general hot air dryer is used, the dried chicory root is dried for 10 to 12 hours at a temperature of 70 to 80 ° C.
제 4공정 : 건조된 치커리 볶음 공정Fourth Process: Stir-Fried Dried Chicory
건조된 치커리를 볶음기로 압력이 18∼20kg/㎠가 될 때까지 볶음처리를 한다. 원통형 가압볶음기를 이용하여 절단된 치커리 뿌리를 탄화 및 카라멜화 시킨다.Stir the dried chicory with a stir until the pressure is 18-20kg / ㎠. Carbonized and caramelized the cut chicory root using a cylindrical pressure cooker.
제 5공정 : 치커리 볶음의 분쇄공정5th step: grinding of chicory roast
볶음한 치커리뿌리를 분쇄기를 사용하여 분쇄한다.Roast chicory roots using a grinder.
제 6공정 : 추출 및 농축공정Step 6: Extraction and Concentration Process
상기 공정에서 수득한 볶은 치커리를 천에 싸고 치커리 중량의 5∼8배의 물을 가하여 95∼100℃에서 4∼6시간 추출한 다음, 추출액을 150내지 250 mesh의 체로 여과하고 다시 엑기스 추출기에 넣어 고형분이 25∼30 Brix가 될 때까지 농축시킨다.The roasted chicory obtained in the above process was wrapped in a cloth, and 5-8 times the weight of chicory was added and extracted at 95-100 ° C. for 4-6 hours. Concentrate until this is 25-30 Brix.
제 7공정 : 혼합 및 가향공정Step 7: Mixing and flavoring process
상기 공정에서 수득한 엑기스 농축액에 부형제로서 덱스트린을 치커리엑기스 중량의 3배가량을 가하여 10분간 믹서한 다음, 치커리 엑기스에 커피향을 포접하기 위해 아라비아검을 이용하여 커피향을 microencapsulation 시킨다. 이때 커피향과 아라비아검의 비율은 1 : 1.5∼2정도가 적합하며 두가지를 혼합한 후 10,000 rpm에서 30분간 고속으로 유화 한다. 이렇게 제조한 커피향유화물을 치커리엑기스와 혼합한다.To the extract concentrate obtained in the above process, dextrin was added as an excipient to about 3 times the weight of chicory extract for 10 minutes, and then the coffee flavor was microencapsulation using arabic gum to include the coffee flavor in the chicory extract. At this time, the ratio of coffee flavor and gum arabic is about 1: 1.5 to 2, and the two are mixed and emulsified at 10,000 rpm for 30 minutes at high speed. The coffee flavored oil thus prepared is mixed with chicory extract.
제 8공정 : 분무건조 공정(인스탄트화 공정)8th step: spray drying process (instantiation process)
상기 공정에서 수득한 혼합물이 45∼47 Brix가 되도록 부형제양을 조절한 다음 최종 믹서기에서 혼합하고, 호모게나이저를 통과하여 유화시킨 다음 분무건조기에서 순간 열풍을 이용하여 인스탄트화 시킨다. 이때의 분무건조기안의 열풍온도는 105℃전후이다.The excipient is adjusted so that the mixture obtained in the above process is 45-47 Brix, mixed in a final mixer, emulsified through a homogenizer, and then instantiated using instant hot air in a spray dryer. At this time, the hot air temperature in the spray dryer is around 105 ° C.
제 9공정 : 혼합공정Step 9: Mixing Process
상기 공정에서 수득한 인스탄트 치커리분말을 자판기 및 소포장을 위해 백설탕 및 식물성크림을 혼합하는데 이때의 비율은 치커리분말 : 백설탕 : 식물성크림은 54.5% : 31.8% : 13.7%이다. 상기한 본 발명의 커피대용 치커리차의 전체적인 제조공정을 제 1도에 나타내었다.The instant chicory powder obtained in the above process is mixed with white sugar and vegetable cream for vending machine and small package. The ratio is chicory powder: white sugar: vegetable cream with 54.5%: 31.8%: 13.7%. The overall manufacturing process of the coffee substitute chicory tea of the present invention is shown in FIG.
이하, 실시예에 의하여 본 발명을 보다 구체적으로 설명하고자 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.
< 실시예 1 ><Example 1>
치커리 뿌리를 10월∼11월에 수확하여 흙과 이물질 등을 제거하기 위하여 물로 3회 세척한 후 물기를 제거한 치커리 뿌리를 4㎜의 두께로 고르게 절단하여 105℃의 증기로 10분간 증숙하였다. 증숙된 치커리 뿌리를 수분함량이 3％ 이하가 될 때까지 열풍건조기를 사용하여 80℃ 온도에서 10시간 동안 건조시켰다. 건조된 치커리를 가압볶음기로 압력이 18kg/㎠가 될 때까지 볶음 처리하여 치커리 볶음을 제조하였다.The chicory roots were harvested from October to November, washed three times with water to remove soil and foreign matter, and then the dried chicory roots were evenly cut to a thickness of 4 mm and steamed for 10 minutes with steam at 105 ° C. Steamed chicory roots were dried at 80 ° C. for 10 hours using a hot air dryer until the moisture content was 3% or less. Chicory stir-fry was prepared by roasting the dried chicory with a pressure stir until the pressure is 18kg / ㎠.
< 비교예 1 > 기존 방법에 의한 치커리 볶음차 제조<Comparative Example 1> Preparation of chicory fried tea by the conventional method
10∼11월에 인제군에서 수확한 치커리 뿌리를 물로 3회 세척하여 4㎜의 크기로 균일하게 절단한 다음 열풍 건조기로 80℃ 온도에서 10시간 동안 건조하여 18kg/㎠ 의 압력에서 볶아낸다.The chicory roots harvested from Inje-gun in October-November are washed three times with water, cut into 4 mm sized pieces, and then dried in a hot air dryer at 80 ° C for 10 hours and roasted at a pressure of 18 kg / ㎠.
< 시험예 1 > 치커리 볶음의 증숙유무별 품질특성<Test Example 1> Quality Characteristics of Chicory Roasted by Steaming
치커리를 10분간 증숙처리하여 볶은 후의 볶음분말과 볶음 치커리 1.5ｇ을 끓는 물 80ℓ에 넣어 2, 5, 10분간 침출하여 볶음분말의 색도 및 침출물의 특성과 관능검사를 실시하여 표1, 표2 및 표3에 나타냈다.Steamed chicory for 10 minutes and roasted fried powder and roasted chicory 1.5g in 80 liters of boiling water and leached for 2, 5 and 10 minutes to conduct color and leaching properties of the fried powder and sensory tests. Table 3 shows.
표 1. 치커리 볶음분말의 색도Table 1. Chromaticity of Chicory Fried Powder
주1) L: +흰색, -검은색, a: +붉은색, -녹색, b:+ 노란색, -푸른색Note 1) L: + white,-black, a: + red,-green, b: + yellow,-blue
표 2. 치커리 볶음의 침출후 품질특Table 2. Quality Characteristics after Leaching of Chicory Stir-Fry
표 3. 치커리 볶음의 침출후 관능검사표(단위:인)Table 3. Sensory test table after leaching of chicory fry (unit: phosphorus)
이상의 비교예 1 및 실시예 1을 통하여 치커리 증숙유무에 따른 치커리 볶음의 색도 및 치커리볶음의 침출시간별 특성에 있어서 처리별 치커리 볶음 분말색도는 일반 치커리 볶음에 비해 볶음 분말의 색도가 진해지는 경항이 있고, 볶음치커리의 침출시간별 색도도 볶음분말처리와 비슷한 경향을 나타냈다. 증숙한 볶음치커리의 Brix가 침출시간이 지나면서 일반 치커리 보다 훨씬 높게 나타나는 것은 추출공정에서 수율을 높일 수 있는 장점이 있다. 또한 표3에서 보듯이 치커리의 맛과 향에서도 실시예 1이 좋은 것으로 나타났다.According to Comparative Example 1 and Example 1, the color of chicory roast powder by treatment in the color of chicory roast and the leaching time of chicory roast according to the presence or absence of chicory steaming tends to increase the color of the roasted powder compared to general chicory roast. , The color of each leach time of roasted curry showed similar tendency as that of roasted powder. Brix of steamed fried chicory is much higher than general chicory as leaching time has the advantage of increasing the yield in the extraction process. In addition, Example 1 was found to be good in the taste and aroma of chicory as shown in Table 3.
< 실시예 2 ><Example 2>
실시예 1을 통하여 수득한 치커리볶음 10Kg을 물 60Kg과 혼합하여 100℃에서 4시간 열수추출 하였다. 이것을 250mesh의 체를 통과시켜 여과한 후 다시 농축시켜 25Bx까지 농축하였다. 농축된 치커리엑기스의 고형분함량 비율로 3배의 덱스트린을 혼합시켰다. 이 혼합물에 커피향을 포접하기위해 아라비아검을 고형분대비 0.6∼0.8%, 커피향을 0.4∼0.6%을 혼합하여 10000rpm에서 30분간 고속 믹서 시킨 후 호모게나이저를 통과시켜 유화 한 다음 분무건조 하였다. 그 다음 치커리분말과 백설탕 및 프리마를 54.5% : 31.8% :13.7%의 비율로 V믹서를 사용하여 혼합하였다.10Kg of chicory saute obtained through Example 1 was mixed with 60Kg of water and extracted with hot water at 100 ° C for 4 hours. This was filtered through a 250mesh sieve, concentrated again and concentrated to 25Bx. Three times of dextrin was mixed at a solid content ratio of concentrated chicory extract. In order to include the coffee aroma in this mixture, Arabia gum was mixed with 0.6-0.8% of solids and 0.4-0.6% of coffee aroma, and the mixture was emulsified through a homogenizer for 30 minutes at 10000rpm, and then spray-dried. Then chicory powder, white sugar and prima were mixed using a V mixer at a ratio of 54.5%: 31.8%: 13.7%.
< 비교예 2 ><Comparative Example 2>
비교예 1에서 수득한 치커리볶음 10Kg을 60Kg의 물을 가하여 100℃에서 4시간 추출한 후 이것을 250mesh체를 통과시켜 여과 한 후 이것을 25Bx가 될 때까지 농축시킨 후 분무건조를 위해 물엿을 3배정도 첨가한 다음 분무건조하였다. 그 다음은 실시예 2의 경우와 똑같이 실시하였다.After extracting 10Kg of chicory stir-fry obtained in Comparative Example 1 with 60Kg of water and extracting it at 100 ° C for 4 hours, filtering it by passing through a 250mesh sieve, concentrating it to 25Bx, and adding starch syrup three times for spray drying. Then spray dried. Next, it carried out similarly to the case of Example 2.
< 시험예 2 > 치커리 인스탄트차의 관능시험<Test Example 2> Sensory test of chicory instant car
커피대용 인스탄트 치커리차의 제조를 위하여 실시예2 및 비교예2에서 제조된 커피맛 치커리차 12g을 온수 80ml에 혼합하여 맛과 향기를 관능검사 하였다. 관능검사는 총 200여명으로 실시하였으며 각 항목별로 10점 만점으로 표시하여 그 평균값을 표시하여 표 4에 나타내었다.To prepare a coffee substitute instant chicory tea 12g of coffee flavored chicory tea prepared in Example 2 and Comparative Example 2 was mixed in 80ml of hot water and taste and aroma were tested. The sensory test was carried out with a total of 200 people, and the average value of each item was displayed in 10 points.
예〕 1 : 대단히 나쁨Example 1: Very bad
5 : 보통5: Normal
10 : 대단히 좋음10: Very good
표 4. 본 발명에서 제조된 커피맛 치커리차의 관능검사표Table 4. Sensory test table of the coffee flavored chicory tea prepared in the present invention
상기 표 4에서 보듯이 본 발명의 제조방법에 따라 제조된 커피맛 치커리차는 통상의 분무건조방법으로 제조된 치커리차에 비하여 커피와 매우 유사한 점을 나타내었고 맛과 향기측면에서도 우수함을 알 수 있었다.As shown in Table 4, the coffee flavored chicory tea prepared according to the preparation method of the present invention showed a very similar point to the coffee compared to the chicory tea prepared by a conventional spray drying method, and it was found that the taste and aroma were excellent.
이상에서 상세히 설명하고 입증하였듯이 본 발명의 제조방법에 의해 제조된 커피맛 치커리차는 치커리 본래의 맛과 커피향이 매우 잘 조화되었음은 물론 커피대용품으로서 손색이 없음을 입증하였다. 또한 본 발명에 의해 인체에 유익한 치커리를 인스탄트화 시켜 대량으로 간편하게 제조하여 손쉽게 음용할 수 있다는 것이 확인되었다.As described and demonstrated in detail above, the coffee flavored chicory tea produced by the manufacturing method of the present invention proved that the original flavor and the coffee aroma of chicory are well balanced and have no inferiority as a coffee substitute. In addition, according to the present invention, it is confirmed that the chicory beneficial to the human body is instantaneously prepared and easily consumed in large quantities for drinking.
본 발명은 치커리를 이용한 세척, 절단, 증숙, 건조, 볶음, 분쇄처리하여 치커리 볶음을 제조함으로써 기존의 치커리차에 비하여 쓴맛이 감소된 치커리볶음을 제조하여 이것으로 추출, 농축, 분무의 공정을 거쳐 인스탄트화 시키면 소비자가 간편하면서도 건강에 유익한 커피대용 치커리차를 제공할 수 있다.The present invention is to wash, cut, steam, dry, roast, crushed using chicory to produce chicory stir-fry to produce chicory stirrup with reduced bitterness compared to conventional chicory tea through this process of extraction, concentration, spraying When instantiated, consumers can provide simpler and healthier alternatives to chicory tea.
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| KR101575609B1 (en) * | 2013-12-19 | 2015-12-10 | 대구가톨릭대학교산학협력단 | Method for producing Arctium lappa tea with increased antioxidant activity and Arctium lappa tea produced by same method |
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