KR20100062766A - A yacon leaves tea and the manufacturing method thereof - Google Patents

Abstract

PURPOSE: Yacon leaf tea and a manufacturing method thereof are provided to minimize a bitter taste and a smell of leaves, and to preserve physiological active components in the leaves while improving preference of the tea by optimizing steam pressure, process temperature, and processing time etc. CONSTITUTION: A manufacturing method of yacon leaf tea includes the following steps: cooling cut and washed yacon leaves with pressure of 90 kgf/cm^2 for 30 seconds; cooling the leaves with cold wind for 3 minutes; dehydrating the steamed leaves with hot wind of 120-140°C for 10 ~ 30 minutes; destructing the dried yacon leaves; parching the yacon leaves for 30 ~ 50 minutes; parching the yacon leaves for 20 ~ 40 minutes; and adding flavor on the leaves.

Description

Yacon leaves tea and the manufacturing method

The present invention relates to yacon leaf tea excellent in palatability and productivity made by an optimized process according to the organizational characteristics of yacon leaves, and to a method for producing the same. By applying a process to a yacon leaf tea manufacturing process, it is related with the manufacturing method which produces the yacon leaf tea excellent in palatability, productivity, and economics. That is, the present invention is to establish the optimum operating conditions of the unit process of thickening, drying, bibim, aeration and flavor in the production of yacon leaf tea, as well as to develop an optimized yacon leaf tea manufacturing process through linkage between each unit process.

Yacon ( Smallanthus sonchifolius ) is a plant of Asteraceae native to Ecuador and Peru, South America. Cultivated). Yacon tubers contain high amounts of fructooligosaccharides and phenolic compounds (Natural Product Science 14: 73-80, 2008), and are known to be effective in diabetes. It is used as a dietary supplement (Eur. J. Nutr. 42: 61-66, 2003). Therefore, yacon is widely used for food among the parts of yacon, and yacon leaves that have been left after harvesting the muscle have not been found to have been used. However, because yacon leaves have excellent physiological activity, they have already been used as a folk medicine for lowering blood sugar in South America, and in fact, water-soluble extracts of yacon leaves have been reported to lower blood sugar levels in rats (Chem. : 594-601, 2001). In addition, phenolic compounds such as chlorogenic acid, ferulic acid, rosmarinic acid, gallic acid and gentisic acid have pharmacological effects on yacon leaves. It has been reported that a large amount of this, extract of yacon leaves exhibits excellent antioxidant activity and can be used as a powerful prophylactic agent for chronic diseases caused by active radicals (Eur. J. Nutr. 42: 61-66, 2003). The importance of the use of yacon leaves is growing. Therefore, it is urgently needed to develop processed products that can create high value using yacon leaves.

Known processed products using yacon so far include "Yacon Tofu and its manufacturing method" of Korean Patent Application No. 10-2001-0046582, "New food composition and its products" of Korean Patent Application No. 10-1998-0049083, Korea "Method of manufacturing yacon fermented wine" of Patent Application No. 10-2008-0031519, "Method of manufacturing fermented wine using yacon root muscle" of Korean Patent Application No. 10-2007-0031574, "Yacon of Korean Patent Application No. 10-2005-0111212 Or a pharmaceutical composition comprising the extract "," A composition for treating diabetes using guava and yacon and its manufacturing method "in Korean Patent Application No. 10-2004-0052503," Functional yacon jam in Korean Patent Application No. 10-2003-0036358 Studies have been reported, all of which relate to yacon root muscle and products containing the extract. In particular, the use of yacon leaves is disclosed in "Korean powder application of the Yakon leaf part and the myocardium part of the mixture of Korean patent application No. 10-2005-0003122 as a raw material, its manufacturing method and pills or tablets obtained therefrom," The manufacture of used cars has not been reported yet.

Said Korean Patent Application No. 10-2005-0003122, "mixed powder based on yacon foliage and lump root, its manufacturing method and pills or tablets obtained therefrom" are yacon foliage powder obtained by freeze-vacuum drying or hot air drying; The present invention relates to a method of simply mixing the yacon root muscle powder into a pill or a tablet, which is used together with yacon leaf as well as yacon leaves, and is simply dried to produce a pill or tablet. Therefore, there have been no examples of processed products using only yacon leaves, and no reports have been made on tea using yacon leaves. Therefore, developing a new tea manufacturing process using yacon leaves as a raw material, and producing high value-added yacon leaf tea products, has important significance as a new application method of yacon leaves.

In order to improve this problem, the present invention is to provide a new yacon leaf tea manufacturing method containing yacon leaves. The present invention considers the unique taste, aroma, color, and texture and strength of yacon leaves, and develops a new yacon leaf tea manufacturing process that optimizes steam pressure, process temperature, and processing time, thereby nutrient destruction. Yacon leaf tea is minimized and inactivates the enzyme that causes browning, minimizes the freshness and bitter taste peculiar to yacon leaves, and preserves the physiologically active ingredients of yacon leaves and improves palatability such as color, taste, and aroma. To provide a method of manufacturing. In addition, by providing a method of manufacturing yacon leaf tea with excellent productivity and economical efficiency through an automated continuous process, it is easier for the public to drink yacon leaf tea and induce popularization of yacon leaf tea, thereby lowering blood sugar level and antioxidant activity of yacon leaf. The physiological effect of, and to make it easier to use the physiological function of various minerals and vitamins.

In order to achieve the above object, yacon leaf tea manufacturing method according to the present invention yakcon the optimized operating conditions by minimizing the unit process constituting the jedda process, optimization of operating conditions, the establishment of process conditions according to the linkage between the unit processes and equipment operation It is applied to the leaf tea manufacturing process to provide yacon leaf tea with excellent palatability and productivity.

In the production of tea derived from plants, the operating conditions of each unit process of the jeddah process vary considerably, and the entire kida process is completely different according to the tissue strength, texture, and water content of the plant which is the raw material of Jeddah. It is not desirable to apply the Keddah process established for this purpose to the production of tea of new raw materials as it is. When the existing teamaking process is applied to new tea manufacturing, not only the quality of tea will be significantly degraded, but the tea itself may not be made at all, so it is necessary to establish a new teamaking process that is optimized according to the raw material plant and the use part of tea making. (Korean Journal of Applied Biochemistry 50: 375-376, 2007, Korean Journal of Applied Biochemistry 49: 163-164, 2006, Korean Journal of Food and Nutrition Science 35: 734-737, 2006). In particular, yacon leaves are very different from other raw materials developed so far because of their soft texture and relatively high moisture content. Compared with the green tea leaves, the mulberry leaves, the lotus leaves, and the large leaves, which are the raw materials developed so far, the yacon leaves are softer in structure and have a higher moisture content of 80% or more. . In addition, because of the strength of the tissue rather than purslane, it is essential that the bibimbal process of rubbing and crushing the tissues is different from the manufacturing process of purslane, but the bibulation time should be very short, such as 5 minutes, because the tissues are relatively soft. Since yacon leaves have the unique property of absorbing moisture well in the jeddah process, the steam exposure time should be minimized in steaming steaming process, and in order to remove more than 60% by weight of moisture while preventing moisture absorption. Drying) should be carried out at a high temperature. Accordingly, the present invention induces optimization of the thickening, drying, bibim, wetting and flavoring process by optimizing the unit process and minimizing the process step, thereby providing yacon leaf tea with excellent productivity and preference.

The method for producing yacon leaf tea according to the present invention is to develop high value-added tea using yacon leaves, which have been discarded after application of yacon tuber, which has recently been spotlighted as a health functional food raw material in Korea. By establishing and optimizing the manufacturing process of yacon leaf tea suitable for tissue characteristics and moisture content, it is possible to remove yawning leaf and bitter taste peculiar to yacon leaf as much as possible and to provide high productivity yacon leaf tea. As a result, by making the yacon leaf tea provided by the present invention easily accessible to the public, the physiological activity (hypoglycemic potentiation and antioxidant) of the phenolic compound contained in the yacon leaf is used as a food, as well as the yacon leaf The purpose of this study is to promote the use and development of consumption, and to seek the resourceization and high value-added commercialization of yacon leaves, which are cultivated in Korea but have not been utilized.

Yacon leaf tea of the present invention and a method for producing the same, the pre-treatment step of collecting, cutting and washing the yacon leaf, and the pre-treated yacon leaf with steam of 90kgf / ㎠ pressure for 30 seconds, and cold air drying for 3 minutes by cold air drying A drying process to cool by drying, a crude oil (rotating drying) process of dehydrating the expanded yacon leaves for 10-30 minutes while rotating 40 times for 1 minute at a hot air temperature of 120-140 ° C., and rotating the dried yacon leaves at room temperature 5 -10 minutes of rubbing tissue to destroy the tissue (bibim) process, the first yakwagi process to remove the grated yacon leaves at 50 ℃ for 30-50 minutes, and the first extracted yacon leaves 70 Reconstruction (secondary quenching) process of secondary condensation at 20 ° C. for 20-40 minutes, and the second condensed yacon leaves were flavored at 100 ° C. for 20 minutes, at 120 ° C. for 30 minutes, and at 70 ° C. for 15 minutes, and then cooled. It is characterized by consisting of a fragrance step of adding the incense.

The yacon leaf tea manufacturing method of the present invention, preferably, a steaming process of the cut and washed yacon leaves in a steam of 90kgf / ㎠ pressure for 30 seconds, and the cooling step to cool it for 3 minutes by cold air drying, and the increased yacon leaves The crude oil (rotational drying) process of dehydrating 20 minutes while rotating 40 times for 1 minute at a hot air temperature of 130 ° C, and the mindful (bibimbly) process of rubbing the rotating dried yacon leaves for 5 minutes at room temperature; The mesenchymal (primary quenching) process of primary condensation of yacon leaves for 40 minutes at 50 degreeC, the reconstruction (secondary condensation) process of secondary condensation of the first condensed yacon leaves for 30 minutes at 70 degreeC, and the said secondary Yacon leaf tea manufacturing process consists of a fragrance process that adds the flavor by cooling the extracted yacon leaves at 100 ℃ for 20 minutes, 120 ℃ for 30 minutes, and 70 ℃ for 15 minutes, and has excellent taste and aroma. This optimized productivity and economy You can get yacon leaf tea.

Hereinafter, the manufacturing method of yacon leaf tea which is excellent in preference and high in productivity is demonstrated more concretely. The manufacturing method of yacon leaf tea of the present invention is configured by optimizing the unit process of the pre-treatment process, the deposition process, the drying process, the bibim process, the wetting process and the flavor process step by step, looking at each step as follows.

(1) Pretreatment Process

In this process, the yacon leaves, which are the raw materials of yacon leaf tea, are collected, and then yellowed or withered leaves are sorted out. The screened yacon leaves are uniformly cut and washed to a size of 1 × 1 cm 2 using a cutter to filter out dust or foreign substances and to clean them.

(2) thickening process

This process prevents browning by inactivating the enzymes in the yacon leaves, as well as steaming the yacon leaves with steam to soften the yacon leaves and to remove the raw yacon leaves. After steaming for 30 seconds with a steam of 90kgf / ㎠ pressure using a vaporizer is a process for cooling for 3 minutes through a cold air dryer immediately. If the vapor pressure and the evaporation time are lower than the above ranges, as the evaporation is not performed properly, the inactivation of the enzyme causing browning is poor, and the color of the tea is deteriorated, and the green tea is not removed. If the vapor pressure and the deposition time are higher than the above range, the tissues of yacon leaves are too boiled and become hard to make tea. In addition, yacon leaves tend to absorb moisture, so when the exposure time to steam becomes longer, it is difficult to remove moisture in the jeddah process performed after the thickening process. As confirmed through the practice of the present invention, the process was treated with steam at 90 kgf / cm 2 for 30 seconds and then cooled for 3 minutes.

(3) Oil refining process

In this process, the yacon leaves, which are cold-air dried in the thickening process, are dehydrated for 10-30 minutes while being rotated 40 times at a hot air temperature of 120-140 ° C. for 1 minute using a rotary dryer. At this time, about 60% by weight of the moisture contained in the yacon leaf is removed, and through this rotary drying process, the shape of the yacon leaf is well dried up like a tea, and the leaf area is split into small portions, so that an appropriate shape of the water is formed. In the milking process, drying time and temperature vary greatly depending on the nature of the plant leaves to be made into tea. Yacon leaves are characterized by the fact that dehydration occurs well and the shape of tea is good when rotation drying is performed at a very high temperature compared to other tea manufacturing methods. As confirmed through the practice of the present invention, the present process was found to be best to support 20 minutes while rotating 40 times for 1 minute at a hot air temperature 130 ℃.

(4) Be careful process

This process is to destroy the fiber of the leaves by rubbing the rotationally dried yacon leaves, the process of treating the color, taste, aroma of the yacon leaves well when drinking tea. Tea made only by steaming without steaming or drying immediately after thickening does not come out as the tea is not destroyed because the tissue is not destroyed, so it is necessary to use the color, aroma and taste of tea properly. Yacon leaves are relatively softer than other plants made of tea so far, the fiber is well destroyed even with a short beam time, so that yacon tea with excellent color, taste and aroma can be obtained. However, when the yacon leaf tea is manufactured without the bibim process, it takes a lot of time to brew it, confirming that the bibim process is necessary. As confirmed through the practice of the present invention, the process was found to be best rubbed for 5 minutes at room temperature using a seasoning machine.

(5) Mesenchymal process

This process is a step of slowly roasting the cooked while changing the temperature of the grated yacon leaves from low temperature to high temperature. When yakon leaves are removed from high temperature at the beginning, browning occurs in the tissue, and when the tea is made brown, the color becomes brown and the taste and aroma decrease. In addition, the active ingredient, such as vitamin C contained in yacon leaves can be destroyed, and because the tea is broken into powder, the value of the product decreases, so it must be avoided at one time over a long time to raise rapidly. Therefore, this process is dehydrated and dried while roasting the yacon leaves from low temperature using the mid-medium season. The mid-leaf process first completes the color and shape of the tea by first steaming for 30-50 minutes at 50 ° C. According to the results of the present invention, it was found that the first step of the process was performed first at 40 ° C. for 40 minutes.

(6) Reconstruction (Secondary Steam) Process

This process performs the second steaming of the first milled yacon leaves for 20-40 minutes at 70 ℃ and removes the powder, dust and foreign matter by the wind. By carrying out this secondary steaming process, the moisture content of yacon leaves is about 20% by weight. As confirmed through the practice of the present invention, the present process was found to be the best to perform the second extraction for 30 minutes at 70 ℃.

(7) flavoring process

This process is used to flavor yacon leaves by rotating roasting. Since the flavor and taste of tea are important, the fragrance of tea by rotating roasting for 20 minutes at 100 ℃, 30 minutes at 120 ℃ and 15 minutes at 70 ℃ using a fragrance Of course, the water content of yacon leaf tea is about 5% by weight and then cooled at room temperature. In particular, yacon leaves are not easy to remove moisture and have a strong bitter taste in the raw material itself, so the fragrance treatment is required for a long time at high temperature to remove moisture and bitter taste as much as possible. However, if the temperature is higher than the above conditions and the treatment time is long, the leaf burns out, which is not available as a difference. This fragrance process can be processed to add the freshness of the yacon leaves by roasting the yacon leaves, or add various flavors by putting various kinds of herbs in the fragrance. As confirmed through the practice of the present invention, this process was found to be the most excellent in the flavor treatment by rotating roasting for 20 minutes at 100 ℃, 30 minutes at 120 ℃, 15 minutes at 70 ℃.

(8) Packaging and Tea Bag Commercialization

After the flavoring process, the yacon leaf tea can be commercialized by removing impurities, sorting, and packaging the product after cooling to room temperature.The yacon leaf tea made by the above manufacturing process is pulverized to 200 mesh using a grinder, and then the tea bag maker Tea bags can be commercialized by packaging for tea bags.

Other methods of making tea, including green tea, lotus leaf tea, bamboo leaf tea, purslane tea, and barley leaf tea, which have been reported so far, may also include thickening, drying, bibim, steaming, and flavoring processes. Due to the different strength, compactness, shape, and moisture content of the tissues, tea is being developed by developing a new process according to the characteristics of each raw material (Korean Journal of Applied Biochemistry 50: 375-376, 2007, Korea Journal of Applied Biochemistry 49: 163-164, 2006, Korean Journal of Food and Nutrition 35: 734-737, 2006). In particular, since the characteristics of yacon leaves are completely different from the raw materials that were made of existing tea, it is necessary to develop a new tea manufacturing process in consideration of this. In order to make tea with the best taste, aroma and color according to the plant that is the raw material of tea, it is necessary to optimize the operating conditions such as the temperature and time of each unit process, as well as the connection with each unit process and the minimization of the unit process stage. Tea manufacturing process is essential. In the present invention, in consideration of the tissue characteristics and moisture content of yacon leaves, a new jeddah process having a high crude oil temperature and a flavor temperature and a short beam time was developed.

In order to drink the yacon leaf tea completed through the above manufacturing process as tea, extract the yacon leaf tea in water of 70-100 ℃ for 30 seconds, and have excellent palatability such as color, taste, and aroma and useful ingredients contained in the yacon leaf. You can drink this yacon leaf tea. In addition, by going through the bibim process, the tissues of the yacon leaves are well destroyed, so it can be easily affected by water even with a small amount added in a short time, and is suitable for enjoying tea, and can be used as a cool drink in cold water. In addition, the yacon leaf tea manufacturing process according to the present invention is because the entire unit process is made of a continuous automated process, the operating conditions of the unit process is always kept constant, and the effect of external factors such as temperature and humidity is minimized, so hygienic and quality This consistently maintained yacon leaf tea can be obtained.

Hereinafter, the present invention will be described in more detail with reference to the following examples and comparative examples. However, this is intended to facilitate an easier understanding of the present invention, but is not intended to limit the present invention through these. Yacon leaves, which are used as raw materials in the following Examples and Comparative Examples, were collected and used in fields grown in Suncheon, Jeollanam-do.

Example 1

After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed for 30 seconds at 90 kgf / cm 2 of steam vapor pressure, and then cooled by cold air drying for 3 minutes. The dehydrated yacon leaves were dehydrated for 30 minutes while rotating 40 times for 1 minute at 120 ° C. in an air conditioner, and then the tissues were destroyed in the seasoning season for 10 minutes. Yacon leaves whose tissues were destroyed were first quenched at 50 ° C. for 50 minutes in the mesenchymal phase, and secondly quenched for 40 minutes at 70 ° C. in the reconstructor. The extracted yacon leaves were flavored by rotating roasting at 100 ° C. for 20 minutes at 120 ° C., 30 minutes at 120 ° C., and 15 minutes at 70 ° C., and then cooled to obtain yacon leaf tea.

[Example 2]

After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed for 30 seconds at 90 kgf / cm 2 of steam vapor pressure, and then cooled by cold air drying for 3 minutes. The dehydrated yacon leaves were dehydrated for 20 minutes while rotating 40 times for 1 minute at 130 ° C. at a hot air temperature of 130 ° C., and then the tissues were destroyed in the oily season for 5 minutes. Yacon leaves whose tissues were destroyed were first washed for 40 minutes at the temperature of 50 ° C. in the mesenchymal phase and secondly taken for 30 minutes after raising the temperature to 70 ° C. in the reconstructor. The extracted yacon leaves were flavored by rotating roasting at 100 ° C. for 20 minutes at 120 ° C., 30 minutes at 120 ° C., and 15 minutes at 70 ° C., and then cooled to obtain yacon leaf tea.

Example 3

After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed for 30 seconds at 90 kgf / cm 2 of steam vapor pressure, and then cooled by cold air drying for 3 minutes. The dehydrated yacon leaves were dehydrated for 10 minutes while rotating 40 times for 1 minute at 140 ° C. in a hot air conditioner, and then the tissues were destroyed in the oily season for 5 minutes. Yacon leaves whose tissues were destroyed were first quenched at 50 ° C. for 30 minutes in the mesenchymal phase, and second quenched for 20 minutes at 70 ° C. in the reconstructor. The extracted yacon leaves were flavored by rotating roasting at 100 ° C. for 20 minutes at 120 ° C., 30 minutes at 120 ° C., and 15 minutes at 70 ° C., and then cooled to obtain yacon leaf tea.

Comparative Example 1

After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed for 30 seconds with a steam vapor pressure of 80 kgf / cm 2 and then cooled by cold air drying for 3 minutes. The dehydrated yacon leaves were dehydrated for 10 minutes while rotating 40 times for 1 minute at 110 ° C. in a hot air conditioner, and then the tissues were destroyed in the oily season for 5 minutes. Yacon leaves whose tissues were destroyed were first quenched at 40 ° C. for 20 minutes in the mesenchymal phase, and second quenched for 10 minutes at 60 ° C. in the reconstructor. The extracted yacon leaves were flavored by rotating roasting at 90 ° C. for 10 minutes at 110 ° C., 20 minutes at 110 ° C., and 5 minutes at 60 ° C. in a fragrance, followed by cooling to obtain yacon leaf tea.

Comparative Example 2

After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed for 1 minute and 30 seconds at 100 kgf / cm 2 of steam vapor pressure, and then cooled by cold air drying for 3 minutes. The dehydrated yacon leaves were dehydrated for 40 minutes while rotating 40 times for 1 minute at 150 ° C. in a hot air conditioner, and then the tissues were destroyed in the oily season for 15 minutes. Yacon leaves whose tissues were destroyed were first quenched at 60 ° C. for 60 minutes in the mesenchymal phase, and then quenched secondly for 50 minutes at 80 ° C. in the reconstructor. The extracted yacon leaves were flavored by rotating roasting at 110 ° C. for 30 minutes at 130 ° C., 40 minutes at 130 ° C., and 25 minutes at 80 ° C., and then cooled to obtain yacon leaf tea.

Comparative Example 3

After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed for 1 minute and 30 seconds at a steam vapor pressure of 80 kgf / cm 2, and then cooled by cold air drying for 3 minutes. The dehydrated yacon leaves were dehydrated for 40 minutes while rotating 40 times for 1 minute at 110 ° C. in a hot air conditioner, and then the tissues were destroyed in the seasoning season for 15 minutes. Yacon leaves whose tissues were destroyed were first washed for 60 minutes at the temperature of 40 ° C. in the mesenchymal phase and secondly for 50 minutes after the temperature was raised to 60 ° C. in the reconstructor. The extracted yacon leaves were flavored by rotating roasting at 90 ° C. for 30 minutes at 110 ° C., 40 minutes at 110 ° C., and 25 minutes at 60 ° C., and then cooled to obtain yacon leaf tea.

[Comparative Example 4]

After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed at 100 kgf / cm 2 for 30 seconds, and then cooled by cold air drying for 3 minutes. Dehydrated yacon leaves were dehydrated for 10 minutes while rotating 40 times for 1 minute at 150 ° C. in a hot air conditioner, and then the tissues were destroyed in the oily season for 5 minutes. Yacon leaves whose tissues were destroyed were first quenched at 60 ° C. for 20 minutes in the mesenchymal phase, and second quenched for 10 minutes at 80 ° C. in the reconstructor. The yacon leaves were quenched by rotating roasting at 110 ° C. for 10 minutes at 130 ° C., 20 minutes at 130 ° C., and 5 minutes at 80 ° C., and then cooled.

[Comparative Example 5]

Yacon leaf tea was prepared by a simple drying and steaming method. After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were dried in a hot air dryer at 70 ° C. for 12 hours, and then stirred for 5 minutes in a 90 ° C. cooker to obtain yacon leaf tea.

[Comparative Example 6]

Yacon leaf tea was prepared by excluding the mindful (bibimb) process from the process conditions of Example 2. After uniformly cutting into 1 × 1 cm 2 size, the washed yacon leaves were steamed for 30 seconds at 90 kgf / cm 2 of steam vapor pressure, and then cooled by cold air drying for 3 minutes. The increased yacon leaves were dehydrated for 20 minutes while being rotated 40 times for 1 minute at a hot air temperature of 130 ° C. in an oil tanker. The dehydrated yacon leaves were first quenched at 50 ° C. for 40 minutes in the mesenchymal phase, and the second quenched for 30 minutes at a temperature of 70 ° C. in the reconstructor. The extracted yacon leaves were flavored by rotating roasting at 100 ° C. for 20 minutes at 120 ° C., 30 minutes at 120 ° C., and 15 minutes at 70 ° C., and then cooled to obtain yacon leaf tea.

Prepared according to the Examples and Comparative Examples in 500 ml of water at 75 ℃ to test the merchandise and quality of yacon leaf tea prepared by the manufacturing process in Examples 1-3 and Comparative Examples 1-6 according to the present invention, respectively. Add 2 g of yacon leaf tea for 30 seconds, and then select 20 women who do not smoke as panelists. 7-point scale (7-very good, 6-good, 5-little good, 4-normal) for color, taste and aroma. 3, poor, 2-bad, 1-very bad) sensory test was performed. The figures are expressed as mean ± standard error.

Table 1. Sensory Evaluation of Yacon Leaf Tea by Manufacturing Method

As shown in the results of the table, the yacon leaf tea prepared according to the Examples and Comparative Examples according to the present invention was shown to show a difference in color, taste and aroma according to the operating conditions of the manufacturing process. In particular, the tea made from the yacon leaf tea prepared in Examples 1-3 according to the thickening, drying, bibim, aeration and flavoring process established in accordance with the present invention has a good color and has a very high overall acceptability by removing the green leaf peculiar to the yacon leaf. In particular, when the yacon leaf tea was manufactured by the optimized manufacturing process of Example 2, the acceptability was the best. Unlike other types of tea, however, yacon leaves have a very strong bitter taste, so it is impossible to completely eliminate bitter taste even with optimized jeddah process. Yacon leaf tea manufacturing process established in the present invention was able to overcome the disadvantages of the material by removing the intrinsic bitter taste of the yacon leaf as possible and give a delicious taste. On the other hand, when the yacon leaf tea was manufactured in a manufacturing process outside the optimized operating conditions of the present invention as in Comparative Example 1-4, the preference of color, taste, and aroma was greatly decreased, and thus it was not suitable for drinking as tea. Yacon leaf tea prepared using the conventional method of simple drying and wetting of Comparative Example 5 takes a lot of time to dry, and when it is steamed, it is steamed at a high temperature at once rather than gradually adding temperature and taste. As a result, tea had low preference in the overall color, taste, and aroma, and because the tissue was not destroyed due to the non-biblic process, the tea was not concerned. In the case of Comparative Example 6, in the optimized yacon leaf tea manufacturing process of Example 2 was removed and experimented with the remarks (bibim) process was also not well broken because the tissue was not broken well, the preference was also low. From these results, it was confirmed again that a new Jeddah process should be developed according to the structural strength and moisture content of raw materials to be made of tea, since the operating conditions showed a significant difference depending on the characteristics of the raw materials used to make tea. As a result, the yacon leaf tea prepared by the established process of Examples 1-3 of the present invention was well shaped as a tea and was well suited as a tea, so that it could be well watered, and at a short time, even in low temperature, The taste and aroma were good, and the yacon leaf tea with excellent palatability and high productivity was obtained.

The yacon leaf tea manufacturing process according to the present invention can produce about 20 kg of yacon leaf tea from 100 kg of raw yacon leaf, and can also produce yacon leaf tea by a high-density process with high productivity and economy. Therefore, it is possible to create a new market by developing new uses of yacon leaves that have been thrown away, and to induce new consumption by launching new products, which is highly industrially applicable. In addition, since the manufacturing process of yacon leaf tea is continuously automated, it is possible to mass produce yacon leaf tea in which hygiene and quality are kept constant, thereby providing consumers with a health-friendly tea having antioxidant and blood sugar-enhancing effects at a low price. Also useful as

1 is a flowchart of the yacon leaf tea manufacturing process

Claims (2)

In the method for producing yacon leaf tea, A thickening step of treating the cut and washed yacon leaves with steam of 90 kgf / cm 2 for 30 seconds and cooling by cold air drying for 3 minutes; Crude oil (rotating drying) step of dewatering the steamed yacon leaves for 10-30 minutes while rotating 40 times for 1 minute in a hot air of 120-140 ℃; Keep in mind that rubbing the dried yacon leaves for 5-10 minutes (bibimb) process; A mesenchymal (primary 공정) step of first quenching the grated yacon leaves at 50 ° C. for 30-50 minutes; Reconstruction (secondary wetting) of the first weaned yacon leaves at 70 ° C. for 20-40 minutes; Yacon leaf tea manufacturing method characterized in that it comprises a flavoring process to add aroma after cooling the secondary steamed yacon leaves for 20 minutes at 100 ℃, 30 minutes at 120 ℃, 15 minutes at 70 ℃. Yacon leaf tea prepared by the method of claim 1 yacon leaf tea.

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