KR20170006707A - Moringa tea and preparation method thereof - Google Patents

Abstract

The present invention relates to a method for producing a plant, comprising the steps of collecting the leaves of Moringa, washing the collected Moringa leaves in clean water and removing water, removing the moisture-removed leaves in a frying oven at 80 to 90 ° C for 5 to 10 minutes, After 1 to 15 minutes of boiling, leave for 1 to 2 days in the shade of the room and dry it. The first step is to dry the meringue leaves at a temperature of 200 to 250 ° C for 5 to 10 minutes and then at room temperature for 10 to 15 minutes After the brewing, leave for 10 to 25 minutes at room temperature and dry. Secondly, the second step is to leave the meringue leaves in a boiling pot at 100 to 200 ° C for 30 to 40 minutes, then at room temperature for 10 to 15 minutes, A third tumbling step of leaving to dry for 10 to 25 minutes, and a third step of drying the Meringa leaves to a moisture content of 4 to 6% at room temperature , Not only can improve the consumer's preference by reducing the bitter taste unique to Moringa leaf and improving the flavor, When the content ratio is increased to its shape Moringa can represent a shape similar to saengip can be used as a food material to the Moringa as a raw material.

Description

Moringa tea and preparation method thereof < RTI ID = 0.0 >

The present invention relates to a moringa tea and a method for producing the same, and more particularly, to a method for producing a moringa tea by collecting and washing the moringa leaves to increase the circulation period of the moringa leaves The present invention relates to a moringa tea which can be easily used as a raw material for the production of other foods, and a process for producing the same.

While recent economic developments have led many people to enjoy abundant life, westernization of diet and decrease in activity have put them at risk for weight gain, atherosclerosis, hypertension and diabetes. These chronic degenerative diseases are recognized as a serious problem not only because of the rapid increase in the number of patients but also because the age of disease is gradually lowered. As a result, there is a growing interest in health foods that can prevent and prevent these diseases.

It is known that health foods containing active substances which have excellent nutrients to the human body or that help to prevent and recover diseases are known to the people of the world. Health foods are being introduced in Korea.

Among them, Moringa oleifera , a tropical plant, is a leguminous plant, which can be used for food as well as leaves and fruits as well as whole trees. It lives evenly in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains trace elements such as sitosterol, caffeoylquinic acid and camphorol, as well as more than 90 nutrients including 18 amino acids and vitamins.

As such, Moringa contains a wide variety of nutrients as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium in the belly, 14 times as much calcium in milk, twice as much amino acid as black vinegar, 30 times as much R-amino acid as brown rice.

In addition, Mouring is effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants.

Despite these excellent functions, Moringa has difficulties in mass production in Korea, like other tropical plants. For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. However, the dried leaves have a lower nutrient content than the moringa leaves, so that the maximized function of the moringa leaves is difficult to expect and there is a limitation in using them as raw materials for the production of other forms of food containing moringa leaves there was.

In addition, the method of taking Moringa leaves is to mix Moringa leaf powder with water for reproduction or to mix with soy milk, milk, yogurt, yogurt and honey to reduce bitter taste. However, Moringa leaf powder, which is a major ingesting form, has a problem in taste because it is very limited in consumption method, and therefore it is low in consumer preference.

Therefore, it is necessary to study a method for efficiently consuming and utilizing Moringa, a tropical herb having excellent functions such as nutrients and antioxidants, and using it as a raw material for food manufacturing through primary processing.

Korean Patent Laid-Open Publication No. 10-2013-0088224 discloses a method for producing a moringa seed extract by preparing an extract from germinated moringa seeds or using a subcritical extraction method to produce various kinds and effects And a composition for external application for skin which can exhibit higher efficacy by using the extract. Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent No. 10-1408837 discloses a composition comprising 20 to 40% by weight of an extract of Moringa leaf extracted with 10 to 20% by weight of a Moringa leaf powder based on the total weight of the extract, based on the total weight of the Moringa leaf extractable drink composition; 0.05-0.3 wt% stevioside; 1 to 10% by weight of lemon concentrate; 0.08 ~ 0.10 weight 0.08 ~ 0.10 weight% mixed powder of eight vitamins; And a residual water amount, and a process for producing the same. Korean Patent Registration No. 10-1193120 discloses a method for producing a corn starch composition comprising the steps of forming a Moringa coagulant composition by mixing a Moringa leaf powder or a Moringa leaf powder with a coagulant, washing and soaking the soybeans, Separating the beans and forming soymilk; adding the moringa coagulant composition to the soymilk to form a soymilk composition containing Moringa leaves; It is made by molding water into a molding mold and pressing molding to form tofu containing Moringa leaf. It is produced by keeping the unique taste of tofu, so that the moringa leaves have a nutritional and physiological function, Containing tofu and a process for producing the same. However, the above-mentioned inventions utilize the dried meringue leaves through various processes. The meringue leaves according to the present invention can be produced in the form of a meringue tea to reduce the bitter taste unique to meringue leaves In addition to improving the consumer's preference by improving the flavor and increasing the water content, the present invention can be used as a material for a food processing process using Moringa as its shape can be similar to moringa leaves. Its purpose, composition and effect are different.

The functional crops produced in the tropical and subtropical regions of Moringa are difficult to cultivate in large quantities in Korea because most of the useful crops are imported in a dried form so that the bitter taste is kept intact, There is a limit to use the food as a raw material. The present invention reduces the bitter taste of moringa leaves and increases the distribution period while having a shape similar to that of fresh leaves, thereby providing Moringa suitable for domestic consumption of Moringa and as a material for the food processing process using the same There is a purpose.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a plant, comprising the steps of collecting Moringa leaves, washing the collected Moringa leaves in clean water and first drying in shade for 2 to 3 days, ~ 90 ℃ for 5 ~ 10 minutes at room temperature and 10 ~ 15 minutes at room temperature. The first step is to dry at room temperature. The first step is to dry the meringue leaves in a boiling pot at 200 ~ 250 ℃ for 5 ~ 10 minutes After 10 ~ 15 minutes of boiling at room temperature, leave for 10 ~ 25 minutes at room temperature and dry. Secondly, the second meringue leaves are dried for 30 ~ 40 minutes at 100 ~ 200 ℃ and then dried at room temperature for 10 ~ A third tumbling step in which the mixture is allowed to stand for 10 to 25 minutes at room temperature after 15 minutes of bending, and the third step is to dry the tamping meringue leaves at room temperature to a moisture content of 4 to 6% ≪ / RTI >

In addition, the step of collecting Moringa leaves (S100), washing the collected Moringa leaves with clean water and removing water, stepping the leaves with steam at a temperature of 100 占 폚 for 20 to 40 seconds in a hot pot, Drying the steamed Moringa leaves in a hot air of 80 to 90 ° C for 20 to 40 minutes, drying the first hot air-dried Moringa leaves for 10 to 15 minutes, drying the dried Moringa leaves at 80 to 90 ° C A second hot air drying step for 20 to 40 minutes in hot air, and a step of drying the second hot air dried moringa leaves at room temperature for 1 to 2 hours. And a mortar wheel produced by the method.

Through the Moringa tea according to the present invention and the method for its production, it has been possible to reduce the bitterness of the Moringa leaf which has been imported into the dry state to increase the shelf life, while minimizing the nutrient destruction and to bake or steep so that the flavor can be improved It is possible to meet the consumers' preference by making Moringa tea and to make it easy to use as a material for food processing process using Moringa as raw material and to broaden its use range.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf.
Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea
Fig. 3 is a photograph of the elution of the stems of the Moringa leaves and even the leaves.

The present invention provides a method for easily using a Moringa leaf which is known to have excellent nutritional composition and excellent function for anticancer activity and treatment and prevention of hyperlipidemia by containing a large amount of health composition, To improve the consumer's preference by reducing the bitter taste and increasing the savory flavor, thereby promoting the use of moringa leaves containing excellent nutrients.

Generally, the production of tea is required because it is not easy to manufacture because the cuticle layer wrapping the mesophyll and the stem are thin and the thickness of the leaf is thin. Hereinafter, the present invention will be described in detail with reference to specific examples.

One. Moringa Stupid  Produce

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf. The manufacturing process of the Moringabucho tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). Moringa leaves have acute side of the leaf stem like acacia leaves, but when they approach to the lower part of leaf stem, secondary leaf stems occur on left and right leaves, Leaves face to side. At this time, the tea leaves can be used in both the stem and the petiole, but only the petiole except the stem can be used. In this example, since the leaf stem contains many unique nutrients, the leaf stem was collected and used.

The collected meringue leaves are washed in clean water (S200). Washing is preferably performed 2 to 3 times. The washed Moringa leaves are bundled 5 to 7 times and hang upside down and remove the moisture from the shade for 2 to 3 days by drying or remove the external moisture with a dry cloth. If there is a lot of water on the outside, when the meringue leaves are turned, the external moisture is turned into steam by hot heat, so that it can affect the meringue leaf, so that it can bloom the leaf. Therefore, It is necessary to remove the external moisture of the leaves.

The washed Moringa leaf is firstly poured in a pot-boiling pot (S300). The temperature of the frying pan is determined by the type, quantity and moisture content of the frying pan. The frying temperature of the frying pan is lower than that of the green tea leaves. However, when the first batch is carried out at too low a temperature, it is necessary to heat at a sufficiently high temperature since the enzymes in the stem are left intact and unwanted fermentation occurs. The first round is usually carried out at 80 to 90 ° C.

If the temperature of the frying pan goes up to 80-90 ° C, the moling leaves prepared in S300 are squeezed by pressing the leaves, turning, rubbing and scattering. 5 to 10 minutes, while running out of the foot is removed to room temperature and rub it. The cell structure of the moringa leaves is destroyed in an appropriate state to remove the activity of the oxidizing enzyme and form the moringa leaves. At this time, the bitter taste is removed to some extent, and the savory flavor is added. Ribs should be applied for 10 ~ 15 minutes. After finishing the rubbing, spread the Moringa leaf widely and leave it at room temperature for 10 ~ 15 minutes to remove moisture and dry it. Drying should be done in the shade for 1-2 days.

When the first smoothing step (S300) is finished, the second smoothing step (S400) is performed. The process is the same as that of the first batch, but the temperature is preferably 200 to 250 ° C., preferably 200 to 220 ° C., for 10 to 15 minutes. After finishing the finishing process, finish the second finishing step by drying for 10 ~ 25 minutes at room temperature for 10 ~ 15 minutes like the first finishing step. Through this process, it is adjusted to the removal of enzymatic activity and the optimum moisture content in the first smelting step, and the more the process is performed, the lower the bitter taste and the flavor of the moringa tea are increased.

When the second smoothing step (S400) is finished, the third smoothing step (S500) is performed. The third step is to bake for 30 to 40 minutes at a relatively low temperature of 100 to 200 ° C, bake for 10 to 15 minutes, and leave to dry for 10 to 25 minutes.

For the mass production of the Mouring chute, a kneading machine is used. The sieving machine is a batch type and continuous type. The batch type is a semi-elliptic pot. The green leaf is put at a temperature of 80 ~ 90 ℃ and the meringue leaves are stirred by hand. Inactivate the enzyme with steam. When the foot odor disappears, the temperature is lowered gradually. On the other hand, the continuous type is a machine made up of two cylinders and one pot, or one cylinder and two pots, at a temperature of about 80 to 90 ° C., and the cylinder and the pot are set at different temperatures, It is.

Depending on the moisture content remaining on the used leaves, the second sublimation step (S400) may be performed two to four times. In the case of Moringa leaves, the number of times of pilling is preferably 3 to 5 times, but it is not limited thereto. Depending on the kinds of leaves, the final moisture content may be 4 to 6%, and the specific pungent or bitter taste You can control the number of times it is turned off for removal.

The meringa leaves that have been finished until the third finishing step (S500) are stored in a container and aged to complete the Moringa beech tea so that the moisture content of the entire meringue tea is uniformly maintained (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%. To drink Moringa buppu tea. Put 1 ~ 5g of Moringa buppu tea in a tea bag or directly in a cup, pour hot water over 90 ℃ and drink for 2 ~ 3 minutes.

The dried Moringa bush tea has a longer shelf life as dry leaves, but it has a bitter taste lower than that of dry leaves and has a deep flavor of Moringa itself, which increases consumer preference. When the moisture content is increased again, , It is easy to use as a raw material for the development of other foods such as soy sauce, miso, pickles, etc. using Moringa leaves.

2. Moringa  Manufacture of tea pot

Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea. The manufacturing process of Moringa japanese tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea. The collected meringue leaves are washed in clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The washed Moringa leaves are subjected to the fermentation step (P300). When boiling water is boiled in the hot pot, when the steam reaches enough, put Moringa green leaf in the steamer and steam it for 20 ~ 40 seconds. Steaming time varies depending on the kind and amount of the raw material. For Moringa leaf, steam for 20 to 40 seconds, preferably 20 to 30 seconds.

Moringa leaves that have been overproduced (P300) are subjected to a first hot air drying step (P400) in which the moisture of the surface of the meringue leaves is dried by hot air of 80 to 90 ° C while stirring in hot air while stirring. At this time, the moisture of the Moringa leaves is evaporated and the moisture inside the leaves becomes uniform throughout the Moringa leaves and the Moringa leaf color is maintained. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

Moringa leaves that have undergone the first hot air drying step (P400) perform a kneading step (P500). Similar to the process of preparing the seedling of Example 1, the seedling was sprinkled for 10 to 15 minutes while repeating the spinning and spinning, thereby appropriately destroying the cell tissue of the moringa leaves to form a moringa component, Also,

Moringa leaves that have undergone the cleavage step (P500) are subjected to a second hot air drying step (P600) with hot air at 80 to 90 ° C. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

(P300), the first hot air drying step (P400), and the skirting step (P500) depending on the type and amount of the fresh leaves. As the process repeats, the bitterness of the leaves is reduced, and the deep and rich flavor is revived. In this example, the process of squeezing and drying was repeated three times using Moringa leaf as a raw material.

The second hot air drying step (P600), and the drying step (P700). The secondary hot air dried leaves are spread widely and dried at room temperature for 1 ~ 2 hours so that the moisture content is 4 ~ 6%. To drink Moringa japan tea. 1 ~ 5g of Moringabucho tea into the tea bag or directly into the cup, pour 70 ~ 80 ℃ of water and drink for 2 ~ 3 minutes.

As described above, conventionally, in order to increase the shelf life of Moringa leaves, they are simply dried and imported. Thereby, there is a limitation in utilization due to the risk of nutrient destruction and bitter taste unique to Moringa leaf. The present invention not only improves the distribution process of the meringa leaves but also improves the flavor of the meringue by providing the meringue leaves in the form of a vinegar or a wedge tea, And can be used as a material in a food processing process using a moringa leaf as a raw material. Also, to make the taste and flavor of Moringa tea taste good, tea leaves made from horseradish tea or japanese tea can be mixed at a ratio of 1: 1 to prepare mixed tea or used as a food processing material.

3. Moringa Even with the guns  Comparison and Sensory Evaluation

The tea prepared by the method of Example 1 of the present invention, the tea prepared by the method of Example 2, and the common dry Moringa leaves were allowed to drink in a general adult, and scores were given to them. And recorded. The criteria of the score are as follows. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory test Item Example 1 Example 2 General drying color 3.6 ± 0.1 3.8 ± 0.2 3.6 ± 0.4 incense 4.0 ± 0.1 3.8 ± 0.1 2.9 ± 0.2 flavor 4.3 ± 0.2 4.1 ± 0.1 2.4 ± 0.3 Overall likelihood 4.0 ± 0.1 3.9 ± 0.2 3.0 ± 0.1

As can be seen from the above Table 1, the preference for taste and flavor did not show a large difference in all tastes in the preference for color, but the preference for flavor and aroma showed the highest preference in the processed according to the methods of Examples 1 and 2 of the present invention . The car according to the embodiment of the present invention shows the highest degree of preference even in the overall preference, and the car produced by the processing method of the present invention shows excellent flavor and the preference degree is improved.

Fig. 3 is a photograph of the elution of the stems of the Moringa leaves and even the leaves. As can be seen from the photographs, when the meringa leaves are prepared by using the mushroom tea, the sun released from the meringue leaves is different from the generally imported dry leaves, and the color feeling is darker than that of ordinary dry leaves and the bitter taste is removed And consumer preference increases.

The present invention is based on the fact that the present invention is based on the fact that it has been conventionally limited to use due to the risk of nutrient destruction and the bitter taste of Moringa by simply drying and distributing, storing and using Moringa, which contains a large amount of excellent nutrients, , It is possible to reduce the bitter taste and improve the flavor while minimizing the nutritional destruction of Moringa and make it easy to use as the material of the secondary process using the raw material, There is a possibility.

Claims (3)

Collecting Moringa leaves (S100); Washing the meringue leaves collected in the step (S100) into clean water and drying the leaves in the shade for 2 to 3 days (S200);
In step (S200), the leaves having been removed with water are heated for 5 to 10 minutes in a tumbling pot at 80 to 90 ° C for 10 to 15 minutes at room temperature, then allowed to stand in a shade at room temperature for 1 to 2 days, (S300);
The first step of the step (S300) is to leave the meringue leaves at a temperature of 200 to 250 ° C for 5 to 10 minutes and then at room temperature for 10 to 15 minutes. Then, the leaves are allowed to stand at room temperature for 10 to 25 minutes, (S400);
The second step of the step (S400) is to leave the Moringa leaf in a pouring pot at 100-200 ° C for 30-40 minutes, bake at room temperature for 10-15 minutes, then leave at room temperature for 10-25 minutes, (S500);
Wherein the third step of the step (S500) comprises a step (S600) of storing the meringue leaves in a container and drying the meringue leaves to a moisture content of 4 to 6% while aging the meringue leaves.
Collecting Moringa leaves (S100); Washing the meringue leaves collected in the step (S100) into clean water and drying the leaves in the shade for 2 to 3 days (S200);
The step (P300) of steaming the leaf from which moisture has been removed in the step (S200) in a steam of 100 DEG C for 20 to 40 seconds in a hot pot;
Drying the steamed moringa leaves of step (P300) by hot air at 80 to 90 DEG C for 20 to 40 minutes (P400);
Step (P500) of bending Moringa leaves of the first hot-air-drying step (P400) for 10 to 15 minutes;
A step (P600) of performing a secondary hot air blow for 20 to 40 minutes in hot air at 80 to 90 DEG C in the step (P500);
(P700) drying the second hot-air dried Moringa leaves of step (P600) at room temperature for 1 to 2 hours.
A mortar produced by the method of any one of claims 1 or 2.

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