KR20140077611A - Manufacturing method of orzo tea and orzo tea thereof - Google Patents
Manufacturing method of orzo tea and orzo tea thereof Download PDFInfo
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- KR20140077611A KR20140077611A KR1020120146611A KR20120146611A KR20140077611A KR 20140077611 A KR20140077611 A KR 20140077611A KR 1020120146611 A KR1020120146611 A KR 1020120146611A KR 20120146611 A KR20120146611 A KR 20120146611A KR 20140077611 A KR20140077611 A KR 20140077611A
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- barley
- hazelnut
- extract
- drying
- hazelnut extract
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Images
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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/44—Coffee substitutes
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to an orozoa containing hazelnut extract and a process for producing the same, and provides an orozoa improved in taste and palatability by improving the flavor of orozoa, an alternative drink of coffee, and a process for producing the same will be.
The present invention relates to a method of preparing a hazelnut extract for obtaining a hazelnut extract using fruits of hazelnut; Immersing the barley in the hazelnut extract so that the hazelnut extract is absorbed by the barley; Drying the soaked barley and drying it; A roasting step of applying heat to the barley dried in the drying step; A cooling step of cooling the roasted barley in the roasting step; And a pulverizing step of pulverizing the cooled barley.
Description
The present invention relates to an oroza tea containing a hazelnut extract and a method for producing the same, and more particularly, to an oroza tea containing an extract of Orza and / And a manufacturing method thereof.
Coffee, which is a typical food of modern people, is widely used throughout the world for its unique flavor and taste generated by roasting. However, due to the caffeine contained in coffee, coffee is a target of avoidance for children, pregnant women and other health- It is.
The flavor and taste of coffee is the result of various chemical reactions, such as the Maillard reaction between sugar and amino acids in the coffee during the roasting process, and the alcohol, aldehydes, ketones, esters, pyrazines, nitrogen compounds and caffeol Lt; / RTI > Research on alternative drinks for coffee has been actively conducted on cereals such as barley, chicory, oat, corn, malt and beans, which exhibit similar flavor characteristics to coffee during the roasting process.
Barley is a cereal belonging to the rootstock of botanical plant. It is similar to rice, but dietary fiber and vitamin mineral are rich in carbohydrate, protein and fat. Barley contains 9.5 ~ 11.8% of crude protein, 1.1 ~ 1.2% of fat, and 77% of saccharide, and contains a large amount of dietary fiber, five times as high as flour and 16 times as much as rice. Nutritionally important minerals content is 30mg of calcium, 190mg of iron, 3mg of iron, 1.9mg of sodium and 237mg of potassium per 100g of barley, and vitamin B1, vitamin B2 and niacin, which are the main vitamins of barley, It is contained more than 2 times.
Studies on coffee substitute beverages using barley include 'Making coffee substitute tea through germination, roasting and extraction of barley' (Korean Patent Publication No. 89-4271), mixing coffee extract, malt extract and milk (Japanese Patent Publication No. 61-293343), a process for producing a coffee composition in which roasted coffee beans, barley malt, and bean sprouts are mixed (Japanese Patent Laid-open Publication No. 59-118046) Is roasted without any pretreatment, resulting in strong bitter taste and carbonization from carbonized barley shells due to excessive heat treatment, and peeling caused by heat treatment of grain can be used alone or as main raw material due to problems such as generation of inner light and lack of coffee flavor And it has been used to the extent that it is added to most of the coffee. In the domestic market, as a drink using barley, a product developed as a tea drink or a carbonated drink There.
In Italy, however, orojo tea (tea) using barley extract powder obtained by strong roasting of barley has been used as an alternative drink of coffee since ancient times. "Orzo" is an Italian word meaning barley, A typical manufacturing process for barley is to dry the barley harvested at high temperature and then roast like coffee to produce a flavor and aroma. Then, it is passed through hot water at 100 ° C to extract only the dissolving portion, followed by solubilization Production takes place.
In Korea, the demand for oro tea (tea) as a substitute for coffee is gradually increasing, but the flavor of oro tea (tea) is still different from that of coffee having various flavors and aromas There was a problem that they could not capture the taste of the modern people who pursue diversity.
DISCLOSURE Technical Problem Accordingly, the present invention has been made in order to solve the problems of the prior art described above. Accordingly, it is an object of the present invention to provide a flavor enhancer which can diversify a product for orocha tea by applying a flavor to orchard tea, It is an object of the present invention to provide an improved orochora tea.
As a technical means for accomplishing the above-mentioned object, the present invention is to permeate the harvested barley with hazelnut extract and then roast it to provide an orchid tea with improved taste and flavor.
The orozoa containing the hazelnut extract according to the present invention and the method for producing the same provide a flavor similar to coffee but do not contain caffeine, thereby forming various consumer layers including pregnant women.
In addition, there is also an effect of providing a sweet taste and flavor as compared with the conventional orozor tea to improve the palatability and merchantability.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram of a method for producing an orochid tea containing a hazelnut extract according to an embodiment of the present invention. FIG.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram of a method for producing an orochid tea containing a hazelnut extract according to an embodiment of the present invention. FIG.
As described above, the present invention provides a method for preparing an orozor tea comprising a hazelnut extract, comprising: preparing a hazelnut extract for preparing a hazelnut extract; An immersion step of immersing the harvested barley in the hazelnut extract; Drying the barley dipped in the hazelnut extract in the dipping step; A roasting step of heating and roasting the dried barley in the drying step; A cooling step of cooling the processed barley in the roasting step; A pulverizing step of pulverizing the barley; And an extracting step of extracting even the hot water into the pulverized barley.
1) Preparation of Hazelnut Extract (S10)
The hazelnut extract can be obtained by using ordinary haze extraction with cold water extraction method using hazelnut fruit. For example, at least one solvent selected from the group consisting of water, ethanol, methanol, butylene glycol and propylene glycol is used as an extraction solvent, and hazelnut fruit and solvent are mixed at a weight ratio of 1: 2 to 20, Extracting by heating for 3 to 20 hours, or immersing at 5 to 40 ° C for 1 to 15 days, and repeating extraction once to five times. Methanol, ethanol, or the like, but it is most preferable to perform hot water extraction using water because residual solvents may be a problem.
In the case of a hot-water extract, it is more preferable to centrifuge the solution and use the supernatant. If necessary, the supernatant is subjected to filtration or the like to remove the extraction solvent (water in the case of hot water extraction) by a method known or known to those skilled in the art such as vacuum concentration, freeze drying, spray drying and the like, The extract can be used in the present invention, and in the case of a hot-water extract, the supernatant may be filtered and used as it is.
2) Immersion step (S20)
The barley, which is the main material of the orchard tea, is immersed in the hazelnut extract solution obtained from the preparation step (S10) of the hazy tree extract so that the ingredients of hazelnut are infiltrated into the barley. In this case, the barley is desirably dried to have a water content of 5 to 15% in order to increase the penetration rate of the hazelnut extract solution. It is immersed in the hazelnut extract solution so that the barley can be sufficiently submerged and maintained in the immersed state for about 10 to 30 hours.
In addition, when the barley is immersed in the extract of the hazelnut tree, the extract of the hazelnut tree is heated to 60 to 100 ° C, and the hazelnut extract solution can be infiltrated into the barley by boiling or boiling. In this case, it can be boiled or stabbed under a pressurization condition of 1.5 atm or more for rapid penetration. After adding the hazelnut extract solution and barley to the vessel where the pressure is maintained, it is heated and the haze extract solution is infiltrated into the barley under the pressurized condition.
3) Drying step (S30)
After the immersion process, the barley which has been infused with the extract of hazelnut is dried by hot air or natural drying method for storage. Preferably, the barley is dried to maintain a moisture content of 8 to 12%.
4) Roasting step (S40)
The barley dipped in the hazelnut extract is dried and roasted using a conventional roaster. Roasting roasting (also called roasting) is a process that determines the flavor and aroma of a barley by causing physical and chemical changes in the inner structure of barley by applying heat to the barley.
As the roasting method of barley in the present invention, various conventional methods such as a hot wind type, a half heat wind type, and a direct heat type can be used. As an example of roasting, the barley containing the hazywood extract solution is added to the roaster while being heated to 170 to 220 ° C. When the barley is added, the temperature inside the roaster drops to about 120 to 140 캜. The water contained in the barley is gradually heated and heated at 180 to 200 ° C for 5 minutes to 10 minutes to induce the first pumping. After passing through the ballast, it is maintained at 220 to 240 ° C for 10 minutes to 15 minutes, Thereby inducing pumping.
If the temperature and time range are insufficient from the above-mentioned conditions, there is a problem that proper roasting is not performed on the barley and the flavor is lowered. When roasting exceeds the temperature and time range for the above conditions, The roasting condition is preferable.
5) Cooling step (S50)
After roasting, the barley is cooled as quickly as possible using a cooling fan.
6) Grinding step (S60)
The cooled barley was pulverized to an average particle size of 250 to 3000 mu m so as to be easily pulverized to obtain an orozor tea containing hazelnut extract.
Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.
<Examples>
Step 1: After harvesting the hazelnut fruit, 1 kg of hazelnut fruit was mixed with 10 liters of water, heated at 100 ° C for 6 hours, and the solid matter was filtered to obtain hazelnut extract.
Step 2: 1 kg of barley was added to 1.5 l of the obtained hazelnut extract and immersed for 24 hours.
Step 3: The barley which had been immersed in the hazelnut extract was dried to a moisture content of 10%.
Step 4: Barley containing dried hazelnut extract was roasted in a semi-hot air type roaster. At this time, the barley containing hazelnut extract was added to the roaster while heated to 180 ° C., and maintained at 190 ° C. for 10 minutes to induce the first pumping, and then maintained at 230 ° C. for 12 minutes to induce the second pumping .
Step 5: Barley containing roasted hazelnut extract was quickly cooled using a cooling fan.
Step 6: The barley containing the cooled Hazelnut extract was pulverized into a size of 500 to 1000 mu m to obtain an orozor tea containing hazelnut extract.
<Comparative Example>
Step 1: The barley was roasted in a semi-hot air type roaster. At this time, the barley was added to the roaster in the state heated to 180 ° C., and the first pumping was induced by keeping it at 190 ° C. for 10 minutes, and then maintained at 230 ° C. for 12 minutes to induce the second pumping.
Step 2: The roasted barley was cooled rapidly using a cooling fan.
Step 3: The cooled barley was pulverized into a size of 500 to 1000 mu m to obtain a conventional orozora tea.
<Experimental Example> Sensory evaluation
The organoleptic value of the orozoa containing the hazelnut extract prepared through the above examples and the orozoa composed of the barley single material prepared by the above comparative example were evaluated. The examiners selected 30 ordinary people who were interested in the experiment and the appropriateness of the test, explained the purpose of the experiment, conducted the necessary training, and followed the 5 point scaling method.
10 g of the orozor tea containing the hazelnut extract prepared by the examples and the barley single material prepared from the comparative example were added to the filter paper and 150 ml of hot water at 95 ° C was used The taste, aroma, and general preference were scored according to the following 5-point scale method according to the following criteria, and the results are shown in Table 1 below.
5 points: Excellent taste and flavor. 4 points: Excellent taste and flavor
3 points: Taste and fragrance are normal. 2 points: It is bad taste and smell.
1 point: Very bad taste and flavor.
As described above, the orozo car made of the barley single material produced through the comparative example had a plain, slightly bitter taste and a plain score, but the orozo tea containing the hazelnut extract prepared in the Examples had a fragrance It was found that the taste was very good and the taste was slightly improved.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. And can be modified and changed.
Claims (3)
Immersing the barley in the hazelnut extract so that the hazelnut extract is absorbed by the barley;
A drying step of removing the immersed barley and drying it;
A roasting step of applying heat to the barley dried in the drying step;
A cooling step of cooling the roasted barley in the roasting step;
And a pulverizing step of pulverizing the cooled barley. ≪ Desc / Clms Page number 20 >
An immersion step in which the hazelnut extract is absorbed into the barley through a process of immersing the barley in the hazelnut extract for 10 to 30 hours;
A drying step of recovering the immersed barley and drying it by hot air or natural drying so that the moisture content of the barley is 8 to 12%;
Heating the barley dried in the drying step at 180 to 200 ° C for 5 to 10 minutes, then increasing the temperature and heating at 220 to 240 ° C for 10 to 15 minutes;
Barley which has been roasted is cooled rapidly by using a cooling fan;
Wherein the cooled barley is pulverized to have an average particle size of 250 to 3000 mu m. ≪ RTI ID = 0.0 > 15. < / RTI >
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