KR20000058505A - The apparatus and method for manufacturing of rolled barley for green Tea - Google Patents

Abstract

PURPOSE: A making method of steamed and pressed barley with powdered green tea leave and an apparatus are provided for improving physical health and preventing geriatric diseases by the effect of abundant nutrients and dietary fiber of the green tea and the barely. CONSTITUTION: The apparatus comprises a barley storage tank(1), a steaming device(2), a storage tank for powdered green tea(4), a cooling and mixing device(3), a press(5) having two roller, a drier(6) and a packer. The barley product is made by steaming sorted barley at 100°C and cooling, mixing the cooled barley with powdered green tea, pressing and drying the barley mixed with powdered green tea.

Description

Manufacturing method and apparatus for manufacturing green tea pressure bark {The apparatus and method for manufacturing of rolled barley for green Tea}

The present invention relates to a manufacturing method and a manufacturing apparatus of green tea vein, the nutritional imbalance caused by the white rice-centered diet and the instant intake of instant food, and acts as a major cause of adult diseases, obesity, etc. The present invention relates to a method for manufacturing green tea mill, and a method for manufacturing the same, which can be ingested in combination with functional factors such as dietary fiber and barley.

In general, barley is called barley in English, and large in Chinese (macro). Barley varieties are classified into various criteria such as pinus, composition, shape, form, maturity, and mouth size. When looking at pinaseong, which is a separation method of rice barley, pina is divided into barley and rice barley. The barley is also called 'barley' or 'neul barley', and the barley is separated from the seeds even after maturation by the mucus secreted from the barrier. Barley is followed by wheat, rice and corn. As the fourth largest grain in the world, it is grown in temperate and subtropical regions of the world, and is a crop that adapts to relatively cool and dry weather. The world's main producing area is 30 ~ 60 ° N, 30 ~ 40 ° S, with annual average temperature of 5 ~ 20 ℃ and annual precipitation less than 1,000mm. Regional production is 39% in Europe, 28% in Russia, 16% in Central and North America, and 10% in Asia, most of which are produced in these regions.

In Korea, barley has been widely cultivated in fields and rice fields. Among barley in barley, barley is colder than rice barley, and is generally grown throughout South Korea, but rice barley is rarely grown in Chungnam and north of Gyeongbuk. Therefore, rice barley is produced 65% of the production in Chonnam, and barley is grown 48% in Gyeongbuk.

The history of cultivation by humans for barley goes back to around 7000 B.C., and even in our own country, barley may have originated from China around 1500 B.C. Barley was also cultivated as a cereal crop in Scandinavia, about 2,000 BC, during the Bronze Age.

Columbus introduced barley to the Western Hemisphere in 1493, which contained barley to be sent to Haiti, where one of his ships was being repaired.

In the Americas, barley production has been used mainly for malt production or feed for beer, rather than for food, while in Korea and Japan, it has been used as a staple food with rice in the form of rice, not bread. .

The preference for food is related to sociocultural status. Taylor points out that throughout history, when the country flourished, the preference for bread-making grains shifted from barley to rye and wheat.

In Korea, barley occupied a large share as a basic food for the people with rice until the 70s. However, as the food consumption structure changed in the 1980s, barley consumption as a food was drastically reduced. The ratio dropped from 36.8Kg to 1.5Kg in 1995, which dropped to nearly 1/25 in 30 years. This fact requires the development of processed foods using barley or active promotion of nutrition to promote more efficient consumption of barley.

Today's consumers are conscious of their diet and are interested in eating healthy foods. That is, he is interested in special foods that are good for controlling cholesterol, preventing intestinal action, preventing cancer and generally maintaining optimal physical condition.

As a result, dietary fiber has been recognized as a desirable food ingredient, and the whole grain has been regained its popularity. Ancient Greek gladiators consumed much barley for strength and energy. So they were called "hordearii", which is the scientific name associated with barley, "Hordeum vulgare". Barley's dietary fiber content has helped to increase the nutritional value of barley and make it a highly desirable grain today.

In order to prevent adult diseases, diet is important, and in recent years, there is an increasing demand for foods having functionalities for the development of natural health food and disease prevention. As for the research on the functionalities of foods, the study of 'functionality of foods' began in Japan in the 1980s, and in 1991, the permit system of 'special information dry foods' was implemented, and the US National Cancer Institute Research under the auspices of the Food & Drug Administration, and in 1989 introduced the concept of 'designer food', similar to functional foods. In 1994, Korea introduced the concept of 'special nutrition food' and 'health supplement food' in the food industry. Health foods consumed for the prevention or treatment of diseases should have functional factors such as defense of the living body, prevention / recovery of diseases, control of body rhythm and inhibition of aging. Dietary fiber is typical for varicose veins such as barley and oats. It is recognized as a functional factor.

Dietary fiber in barley is generally classified by solubility as follows.

Insoluble Dietary Fiber Insoluble in Water

Cellulose, insoluble hemicellulose, lignin

Water Soluble Fiber

Pectin, gums, soluble hemicellulose, soluble beta glucan (β-glucan)

Constipation, obesity, diabetes, high blood pressure, and colorectal cancer are associated with dietary fiber intake. In particular, water-soluble dietary fiber is well known to have an effect of lowering blood cholesterol in the body, and barley and oats typically contain a large amount of water-soluble dietary fiber called β-glucan.

β-glucan is an important substance that forms the endosperm cell wall and the drainage of grain.

Cholesterol is a substance that plays an important role in the human body such as carbohydrate metabolism, vitamin synthesis, sex hormone synthesis, and blood circulation control. Will cause. Diet is important in the adult disease of modern people, avoiding foods rich in saturated fatty acids and cholesterol, and eating a lot of foods rich in dietary fiber can reduce the cholesterol content of blood vessels and liver and prevent adult diseases such as high blood pressure.

Recently, many studies have reported that ingesting barley inhibits cholesterol biosynthesis and inhibits accumulation of cholesterol by adsorption and excretion of saturated fatty acids ingested as food.

Catechins, the main ingredient of green tea, are known to be effective in preventing cancer in relation to adult disease and cancer prevention, and have strong sterilization ability against acquired immunodeficiency virus and tooth decay bacteria.

The caffeine component of catechins or deanine contained in the green tea is directly absorbed into the body, lowering blood cholesterol, inhibiting blood sugar elevation, and containing vitamin C, which is reported to be effective in treating hypertensive patients. It has a bitter taste and a strong astringent taste that affect the quality of tea. It has anti-cancer and anti-inflammatory effects in animal experiments, and contains other minerals and trace elements, which play an important role in preventing aging and anticancer effects. It became common sense

Therefore, the development of green tea foods such as green tea ice cream green tea soybean paste, green tea soy sauce, green tea noodles, and can green tea using the green tea as described above is being actively made.

In the present invention, using the barley and green tea has developed a green tea rolling easy to spread the good ingredients of barley and green tea to the people.

In the prior art, barley was boiled and then compressed or split into pieces, which were prepared as a bran. In Korean Patent Publication No. 67-111, barley was milled and washed, and trichodermavirite secretion enzyme solution was added to the bark and stirred. After 4 hours of steaming, casein calcium was dissolved, sprayed and mixed, and then, a known method was used to make apnea and dried nutritious bark, and in Korean Patent Publication No. 8551513, the barley was heated, and then concentrated fruit juice, Concentrated malt extract and caramel solution are added and heated at 80 to 100 ° C in a sealed container to heat and prepare a convenient method using barley in a hot state and Korean Patent Application Publication No. 95-25368 , Brown rice powder, chestnut powder, soybean powder, wheat powder, barley powder, sorghum powder, gluten-free mixture, mixed dough is pressed with noodle feet After cutting to size and dried by hot air, the manufacturing method of mugwort seasoning, Korean Patent Publication No. 98-41958 discloses the roasting of soybeans, barley, green tea beans and beverages containing the same. Foods are used as a favorite or seasonal foods, there has been a problem that is difficult to always use for food.

In order to solve the above problems, the present invention is to provide a method and apparatus for producing a green tea pressure bar which can be used for regular food while simultaneously providing the components of barley and green tea.

1 is a manufacturing apparatus of green tea rolling mill of the present invention

Explanation of References

Barley storage tank (1), steamer (2), cooling and mixer (3),

Green Tea Powder Storage Tank (4), Press (5), Dryer (6), Packing Machine (7)

In order to achieve the above object, the present invention relates to a method for manufacturing green tea mill and pressurized green tea powder after pressing the roller after adding green tea powder at about 60 to 70 ° C. after heating barley.

When added at a ratio of 0.8-1g of green tea per 100g of barley, the color and aroma are maintained in the most optimal state.The application method is the kind of additives such as mugwort powder, mushrooms, powdered calcium powder of herbal medicines that can be used in addition to barley, etc. Can produce various types of rolling mill

Barley has hard skin and thick starch cell wall, which makes it hard to dissolve in water, making it difficult to cook and uncomfortable to eat. The time it becomes) and the taste becomes softer

In addition, since the components of green tea are adsorbed to barley, the taste becomes more delicious and the barley becomes softer.

Green tea Apmac prepared in the present invention is a food applied with tea to increase appetite and digestion well when the physical strength is deteriorated, and can be ingested vitamin A, tocopherol, fiber, etc. of the green tea as it is high in nutrition and beauty Green tea barley is a health food containing natural functional fiber of green tea and barley, and it is a representative food with functional factors such as defense, recovery of body, and regulation of body rhythm. Therefore, it is possible to eat nutrients that are likely to be lacking in a diet focused on rice, and green tea, which is used for green tea rolling, steams tea leaves with steam and then dries them to make very fine powdered powder using a machine such as millstone, which does not dissolve in water. A nutritious food that can be consumed with A, tocopherol, and fiber. It contains 4 ~ 10 times more ??-carotene and chlorophyll, chlorophyll, a, b, and c, and abundantly contains detoxification, catechin, which inhibits aging and oxidation. It is.

Looking at the production process of green tea mill

Barley screening → Steaming process → Cooling and mixing process → Roller compaction → Drying → Root weight → Packing

(Green tea powder added)

※ In order to preserve the nutrients and aroma of green tea at the time of steam heating, the barley heated to 100 ℃ is maintained at 70 ℃ before roller compaction, so that the green tea powder of proper ratio is mixed well so that the thickness of 1㎜ ~ 1.5㎜ Press to process green tea so that it can be adsorbed on the surface of barley.

This processed green tea wheat can maintain the most optimal aroma and taste. These standards applied the most appropriate processing standards in light of the tea ceremony method when drinking green tea in water.

① Processed by mixing green tea powder with steaming barley

② When heated barley is mixed with green tea powder while maintaining the temperature of 70 ~ 80 ℃

③ When tea is diluted with water, sprinkled on barley and steamed, dried

Typically, the processing process of wheat wheat barley is processed by producing as described above ①, but when processed by adding green tea powder in this way, the aroma and taste of green tea changes due to high temperature heat (100 ℃) and the color is black. Losing symptoms appear. ③ In case of the experiment, the product does not show vivid color and there is a lot of moisture, which makes it difficult to process.

② Put the heated barley (steam) at a high temperature of 100 ℃ into the rotating frame of the vent so as to be 70 ~ 80 ℃ and adjust the time so that the proper temperature can be maintained. Processing to allow the rollers to enter the rollers is most desirable because the flavor remains optimal and the taste of green tea can be tasted together.

The method for producing green tea used in the present invention is prepared through a manufacturing process as follows.

① Raw material → ② Sorting → ③ Stir or steam →→ Cooling → ⑤ Crude oil → ⑥ Rubbing → ⑦ Heavy oil → ⑧ Rebuilding → ⑨ Drying → ⑩ Crushing → ⑪ Flavor → ⑫ Packing → ⑬ Shipment

Hereinafter, the present invention will be described in detail through examples.

Example (Method of Making Green Tea)

1st process

After purchasing the raw materials collected from the tea garden, sorting the raw materials and foreign substances, and then fry the selected raw materials using the early season, or steam them using the ignorance (when they are roasted or steamed), use a cooler. After cooling by using an oil tanker, the drying and rubbing process are simultaneously performed, followed by using a seasoning machine, and then appropriately rubbed, followed by drying with a heavy oil tank at a low temperature to form a tea shape, followed by drying using a rebuilder. Afterwards, the product is dried again using an automatic dryer until there is no problem in storage, and then the well-dried semi-finished product is crushed to a specification using a grinder. The green tea was prepared by flavoring and flavoring the tea (packing unit: 1.5g × 25T, 1.5g × 50T, 1.5g × 70T in 1Box).

2nd process

After transferring the selected barley raw material to the barley storage tank (1), a certain amount of barley is sent to the steamer (2), heated to about 100 ℃ with steam and steamed sufficiently, then transferred to the cooling and mixer (3), and then rotated In the green tea powder storage tank 4 installed at the top of the cylindrical drum-type cooling and mixer 3, the green tea powder prepared in the first step was dispersed in the cooling and mixer 3, evenly at a ratio of 0.8-1 g of green tea per 100 g of wheat flour. After sprinkling and mixing, the two rollers were compressed in a presser 5 installed, and then dried in a dryer 6 installed below the presser 5 to prepare green tea press.

In order to preserve the nutrients and aroma of green tea at the time of steam heating in the above process, the barley heated to 100 ℃ is maintained at a temperature of 70 ℃ before roller compaction so that the green tea powder is properly mixed in a ratio of 1 mm to 1.5 mm. Press so that the thickness of the green tea is processed to be adsorbed on the barley surface.

This processed green tea wheat can maintain the most optimal aroma and taste. These standards applied the most appropriate processing standards in light of the tea ceremony method when drinking green tea in water.

Brief description of the device used in the present invention.

Figure 1 shows the manufacturing apparatus of green tea rolling mill of the present invention, barley storage tank (1), steamer (2), cooling and mixer (3), green tea powder storage tank (4), presser (5), dryer (6) and the packing machine 7 are shown.

When the device is described in detail, a barley storage tank (1) for storing barley, a steamer (2) for sufficiently steaming by heating a predetermined amount of barley transferred from the barley storage tank (1) to about 100 ℃ with steam, and Cools the steamed barley transferred from the steamer (2), and disperses the green tea powder in the green tea powder storage tank (4) installed at the top, and sprinkles and mixes evenly at the rate of 0.8 ~ 1 g of green tea per 100 g of wheat flour. And a mixer (3), a presser (5) for pressing the green tea barley conveyed from the cooling and mixer (3) with two rollers, and a lower part of the presser (5), and a dryer for drying the green tea press ( 6) and the manufacturing apparatus of the green tea pressure bark, characterized in that composed of a conventional weighing packaging machine.

The method of use is to boil the green tea barley of the present invention with rice and taste it with rice.

The present invention as described above is good for the prevention of environmental hormones, prevention of adult diseases such as diabetes and obesity, diet and skin beauty, anti-detoxification of alcohol and tobacco, prevention of hypertension and anti-aging, elimination of heavy metals, stress relief and In addition, it suppresses cholesterol, removes the smell in the mouth, contributes to national health, promotes farm income by promoting consumption, and promotes the excellence of Korean agricultural products.

Claims (2)

In the manufacturing method of green tea pressure barley, the selected barley raw material is transferred to the barley storage tank (1), and then a certain amount of barley is sent to the steamer (2) and heated to about 100 ° C. with steam and sufficiently steamed, followed by cooling and mixing ( 3), the green tea powder in the green tea powder storage tank (4) installed on the cooling and mixer (3) of the rotating cylindrical drum type to disperse the green tea powder in the cooling and mixer (3) ratio of green tea 0.8 ~ 1g per 100 g of wheat flour After sprinkling and mixing evenly, the two rollers are compressed in a compactor (5) is installed, and then dried in a dryer (6) installed under the compactor (5) manufacturing method of the green tea pressure bark. In the manufacturing apparatus of green tea pressure barley, a barley storage tank (1) for storing barley, and a steamer (2) steaming a predetermined amount of barley transferred from the barley storage tank (1) by steam to about 100 ° C. And, rotating the cylindrical drum type to cool the steamed barley transferred from the steamer (2), the green tea powder storage tank (4) installed on the top to disperse the green tea powder and evenly spray and mix at a rate of 1g green tea per 100g of wheat flour. Cooling and mixer (3), the pressing machine (5) for compressing the green tea barley conveyed from the cooling and mixer (3) with two rollers, and the dryer below the presser (5), drying machine for drying the green tea pressure vein (6), and the manufacturing apparatus of the green tea pressure bar, characterized in that composed of a conventional weighing packaging machine.