KR20000045949A - Processing method of ginseng tea made of leaves and stems of ginseng - Google Patents

Abstract

PURPOSE: A method for processing ginseng tea made of leaves and stems of ginseng is provided for having a natural taste and flavor by eliminating a bitter taste and an unpleasant savor without loss of Saponin. CONSTITUTION: A method for processing ginseng tea is characterized by the following steps: isolating the leaves and stems of ginseng and then rinsing 2-4 times in 50-100°C of running water for 4-8 min.; rinsing in an exclusive detergent to remove agricultural medicines on the surface of ginseng; drying at 40-80°C to contain 10%-15% moisture; boiling under steam at 60-100°C for 10-20 min.; redrying to contain at least 10% moisture followed by spraying 5%-7% of an extract of licorice; parching at 40-80°C for 1-3 min.; and rubbing the leaves and stems with hands. The ginseng tea meets the requirements of the Maximum Residue Limited(MRL).

Description

Manufacturing Method of Ginseng Leaf Tea Using Ginseng Leaf and Stem

The present invention relates to a manufacturing method for processing the waste by-product ginseng leaves and stems in the form of green tea during the ginseng cultivation process, the residual pesticides of notice No. 195-42 ginseng (dried) newly announced on August 22, 1995 ( 12 species) This method relates to a method for producing green tea-shaped ginseng leaf tea with saponin, which is a ginseng component, while eliminating the bitter and unpleasant flavors of ginseng leaf. .

After ginseng cultivation, ginseng leaves and stems have been used as animal feed or compost, or almost all of them have been discarded as by-products. Comparison of the general composition and saponin content of Korean ginseng root, leaf and stem (Korean Ginseng Journal VOL.11 NO2.118 1987) The total amount of saponin in ginseng leaf was about 11%, about 5-7% of ginseng root. More reported.

In addition, the research paper on the chemical composition of ginseng leaf tea (Korea Ginseng Journal VOL.16.NO1.1-6 1992) presented by the Korea Atomic Energy Research Institute and the Department of Food Science and Biotechnology, Kyungpook National University, Korea It is reported that the and mineral components are similar, and the tannin has a lower chemical composition and contains more vitamin C and soluble substances.

In addition, ginseng tea has been reported to contain 14.56% of DAMMARANE-based saponin, which is higher than 1.07% -6.75% of ginseng root. However, in general, the leaves and stems of ginseng are dried to improve the moisture content at the time of harvesting, so that the storage properties of the ginseng are reduced and the structure of the leaves after the drying and shrinkage of the leaves after drying As the tissue becomes dense, solubility is poor and solubilization becomes difficult, and the structural fibers of the leaves (CELLUOSE) and hemi cellulose (HEMICELLULOSE) are regularly combined with the fragrance components of ginseng, which makes it difficult to manufacture green tea. Even if it is produced in the form of green tea, there is a drawback that the flavor is very bitter like the ginseng leaf.

In addition, when processed at a high temperature of 130 ° C or higher, there is a disadvantage that the main component of saponin (SAPONIN) is decomposed. Nevertheless, there have been studies for manufacturing ginseng leaf tea in the past. For example, the ginseng leaf was immersed in ethyl alcohol, increased, and dried under vacuum to 3-5% water content, and then ginseng extracted by a separate method. Manufacturing method of ginseng leaf tea prepared by attaching extract (Application notice 72-187), Method of producing fermented ginseng leaf tea with enzyme inhibitory action and aroma component by sulfur smoke, creation smoke after fermenting ginseng leaf (Application notice 73) -186), a method of mixing fermented, fermented, and Aspergillus niger enzyme solution (Application Publication 81-1680). However, these existing methods, first, do not provide a method for treating residual pesticide components, and second, processing into porous tissue to increase the elution of ginseng leaves is saponin, an active ingredient of ginseng during the manufacturing process. ) And thirdly, the mixed additives used in the conventional method have a disadvantage in that the production cost is high and there is no economic feasibility.

Therefore, the present invention has been made to solve the above problems, increase the economics, simplify the manufacturing process, reduce time and cost, and maintain the unique taste, aroma, chemical structure of ginseng without residual pesticides It is to develop ginseng tea which can enjoy flavor superior to general green tea.

In order to achieve the above object, the present invention separates the leaves and stems of ginseng and ginseng leaves by repeatedly washing the ginseng leaves 2-4 times a total of 4-8 minutes in running water at 50 ℃ -100 ℃ in a dedicated washing bath. A first step (washing step) of removing the pesticides remaining on the surface by using a dedicated washing detergent by discharging the thick filtrate of the ginseng leaf, reducing the very bitter and unpleasant flavor inherent in ginseng leaf; The washed ginseng leaves were dried to a moisture content of 10% -15% at a temperature of 40 ° C.-80 ° C. and steamed in a steamer at 60 ° C.-100 ° C. for 10-20 minutes to promote fibrin degradation, and A second process (steaming process) for making porous tissues by deforming cell tissues; Repeat the second drying process to obtain ginseng leaves and stems with water content less than 10%, residual pesticides removed, and to remove or fix unpleasant bitterness, odor, and chlorophyll of ginseng leaves. After spraying 5% -7% licorice solution evenly, stir in a stir-fry container at 40 ℃ -80 ℃ for 1-3 minutes, and then go through the third process (roasting process). )-(Crushing)-(breaking) process, and then mixing ginseng leaves and stems in a weight ratio of 8.5: 1.5 to 9: 1 and packaging them in natural pulp paper to prepare a tea bag leaching tea product. to provide. After the first step, the residual pesticide component is completely removed or significantly reduced. Ginseng stems are also treated in the first and third process in the same way as above, but ginseng stems should be steamed for 15-25 minutes in the second process (steaming process) because the tissue is harder than the ginseng leaf.

The present invention is described in detail as follows.

1st process (Washing process): In the 1st process, the leaves and stems of ginseng are separated, and the ginseng leaves are washed 2-4 times each in 50 ℃ -100 ℃ flowing water in a dedicated washing tank and washed for 4-8 minutes in total. The ginseng leaf's thick filtrate is discharged to reduce the very bitter and unpleasant flavor inherent to the ginseng leaf, and then the pesticides remaining on the surface are removed using a dedicated detergent. At this time, the pesticide residue and the saponin content were measured according to the water temperature change in the dedicated washing tank to obtain the most appropriate data value.

A) The pesticide residue test method is based on the pesticide residue test method of Food Code (2) 9-1 Ginseng,

B) The ginseng component test method is based on the ginseng component test method of Food Code (1) 16-3-7.

C) When installing low temperature tank machinery, separate water tank to be freely inhaled and discharged in a certain size tank, and attach thermostat to keep heater and temperature gauge at the same temperature all the time.

As shown in [Table 2], most of the pesticides used in cultivation of ginseng are low-toxic pesticides. If appropriate treatment is carried out before drying the ginseng leaves, the residual pesticides are significantly reduced. Can be satisfied.

Acceptance Criteria for Pesticide Residues Kinds Acceptable threshold ppm BDH (BHC: αβγ and 8BHC) Aldrin (ALDRIN, DIELDRIN) Endrin (ENDRIN) Endosulfan (QUINTOZENE) 0.10.20.010.010.20.3

Pesticides Mainly Used in Ginseng Cultivation product name System Characteristics Varicin liquid halosrin mankoji hydration Toros hydration propa powder powder oxoxin hydration Antibiotic Synthetic pyrethroid-organic sulfur-based lineage dicarboxymid antibiotic Low Toxicity Normal Toxicity Low Toxicity Low Toxicity Low Toxicity Low Toxicity

As shown in the following [Table 3], the higher the temperature of the water shows a tendency to decrease the pesticide component, as shown in the following [Table 4] 80-100mg / g saponin when the temperature of the water is in the range of 50 ℃ -100 ℃ It is the optimal condition for the removal of pesticide residues and maintenance of ginseng.

Pesticide Component Values According to Temperature Change Kinds 0 ℃ 30 ℃ 50 ℃ 80 ℃ 100 ℃ DDT, BHC, ALHCIN, ALDRIN, ENDLIN, ENDOSULFAN, QUINTOZENE 0.090.10.0070.0030.080.45 0.070.060.0040.0010.050.2 0.050.050.002 Not detected 0.010.02 Not detected Not detected Not detected 0.05 Not detected Not detected Not detected Not detected Not detected0.02

Changes in Saponin Contents with Temperature Changes in Washing Water ℃ 0 30 50 80 100 130 Mg / g 140 120 100 100 80 30

In the final washing, a detergent, a solubilizer, a nonionic alcoholic tocopherol, aloe, water, and the like are prepared with a dedicated washing detergent, and used in an appropriate amount and washed in clear water. After the first step, the residual pesticide component is completely removed or significantly reduced.

2nd process (steaming process): The washed raw material is dried by 10% -15% of moisture content at the temperature of 40 degreeC-80 degreeC. At this time, if the drying temperature is lower than 40 ℃ is not dry well, if higher than 80 ℃ burning raw materials or saponin of ginseng component is destroyed. After drying the raw materials, ginseng leaves and stems are separated and put into a steamer, steaming at around 60 ℃ -100 ℃ for 10-20 minutes and steaming ginseng stems for 15-25 minutes, and the fibrous cells of ginseng leaf and stem Ginseng leaves and stems of porous tissues are obtained. If the temperature range at this time is also less than 60 ° C., proper steaming is not achieved. If it exceeds 100 ° C., the saponin component is destroyed. After the process up to the second process, the moisture content of the ginseng leaves and stems is lowered, thereby improving the shelf life.

3rd process (roasting process): dry again to keep moisture content below 10%, separate ginseng leaf and ginseng stem, spray 5% -7% licorice solution evenly, and fry at 40 ℃ -80 ℃ for 1-3 minutes After giving it, get ginseng tea. If the roasting temperature is lower than 40 ° C, the roasting is not properly performed. If the roasting temperature is higher than 80 ° C, the raw material burns or the saponin component is destroyed. If the roasting time exceeds 3 minutes, the saponin is destroyed. When the roasting temperature is slowly heated at 40 ℃ -50 ℃ and then raised to the maximum temperature of 75 ℃ -80 ℃, the fibrous tissue is destroyed to maintain the porosity and proper flavor.

After that, the ginseng leaves and stems are mixed in a weight ratio of 8.5: 1.5 to 9: 1 through normal (cutting)-(crushing)-(breaking) process, and then packaged in natural pulp paper to make a tea bag leaching tea product. To prepare.

The advantage of this product is that it utilizes waste resources, complies with relevant regulations on pesticide residues, saves time and money by simple production process, and contains saponin, an active ingredient of ginseng.

According to the present invention, it does not depend on the existing fermentation maturation or expansion process, it is excellent in saving time and cost by steaming with water washing and steam, and dissolving the cell wall of ginseng leaves and stems while removing the residual pesticide components effectively and eluting In addition to obtaining porous ginseng leaves and stems with excellent properties, they can be processed without changing the chemical structure of ginseng leaves and stems to maintain saponin, the main ingredient of ginseng, and to help health. By mixing the stems of ginseng with less bitterness or odor, the ginseng leaf tea can not only reduce the cost but also reduce the bitter and unpleasant taste of the leaves. .

The sensory test results of the licorice solution sprayed by selecting a panel of male and female college students majoring in food science for the sensory evaluation of ginseng leaf tea according to the present invention are shown in [Table 5].

Sensory evaluation table Response Equal (aa / bb) Another pair (Aa / Bb) Differ 17 (56%) 13 (43%) 9 (30%) 21 (70%) Sum 30 (100%) 30 (100%)

The simple difference test method was used to provide 30 panelists with the same sample pairs and different pairs of samples (A, B) and those without (a, b) spraying licorice solution twice. As a result of the response, 70% of the panels recognized different tastes for the different samples Aa and Bb than the results shown in the same samples aa and bb. The main component of licorice is GLYCYRRHIZIN, which is a low-calorie, low-calorie sweetener. It is 200 times sweeter than sugar, and its decomposition temperature is 212 ℃ -217 ℃, so it is safe in processing and does not cause browning reaction.

The palatability test was obtained from 100 housewives and 78 percent of the 100 respondents answered "normal", which was higher than other measures. The results are shown in the following [Table 6].

Preference score sheet Measure Very good good Slightly good is average I hate it a bit hate I hate you 100 persons 10 48 12 8 10 9 3

Claims (3)

A first step (washing step) of separating the leaves and stems of ginseng and washing them repeatedly in flowing water at 50 ° C.-100 ° C. for 2-4 times to remove pesticides remaining on the surface with a dedicated cleaner; Drying the washed material, separating the ginseng leaf and the stem and putting the steamer in a steamer (steaming process); A method of producing ginseng leaf tea, comprising a third step (roasting step) of spraying licorice solution on the ginseng leaves and stems separated after redrying and roasting. The method of claim 1, wherein the second step (the steaming step) is to dry the washed material to a water content of 10-15% at a temperature of 40 ℃-80 ℃, and then to separate the ginseng leaves and stems into a steamer 60 ℃- Ginseng leaf steamed for 10-20 minutes with steam at 100 ℃, ginseng stem is a method for producing a ginseng leaf tea, characterized in that steamed for 15-25 minutes. The method of claim 1, wherein the third step (roasting step) is sprayed with licorice solution to the ginseng leaves and stems separated after re-drying to less than 10% moisture content and roasted for 1-3 minutes at a temperature of 40 ℃-80 ℃ Method for producing ginseng leaf tea, characterized in that.