KR20170094626A

KR20170094626A - Manufacturing method of lycium chinense mill teabaeg

Info

Publication number: KR20170094626A
Application number: KR1020160015615A
Authority: KR
Inventors: 박종상; 배은영
Original assignee: 대전대학교 산학협력단
Priority date: 2016-02-11
Filing date: 2016-02-11
Publication date: 2017-08-21

Abstract

The present invention relates to a method for producing a Gujarat tea bag.
The present invention relates to a method for producing a plant, comprising: a crushing step (S10) of cutting and cutting a goji, a leaf, a cereal, and other added plant groups and additives to a predetermined size; The crushed Gugija, Gugija leaf, grains, other added plant groups and additives may be used as a raw material for the roots, such as steaming, blanching, roasting, blanching, extrusion, A pretreatment step (S20) of treating by one or more methods of watering; A drying step (S30) of drying the pretreated gill, the leaf of Guizhou, the grains and other added plant groups and additives; (S40) a step of extracting and drying the dried gugija, gugija leaf, cereals, other plant groups and additives with a solvent, followed by concentration and drying; (S40) in which the tea bag is wrapped in a concentrated and dried powder state. This makes it easy to carry and store, and maintains the flavor and aroma unique to the gargoyle. In addition, most of the nutrients contained in these raw materials are not destroyed Provide a car that can be provided and preserved.

Description

{Manufacturing method of lycium chinense mill teabaeg}

The present invention relates to a tea using Chinese matrimony vine, and more particularly to a tea made from a Chinese matrimony vine, which contains various additives and fragrance appropriately contained as a main ingredient, in particular, gugija leaf, jujube, , Dried and pulverized and packed in a quantitative manner, thereby making it easy to carry and store, to maintain the flavor and aroma unique to the goji, and to be able to be provided and preserved in a state in which most of the various nutrients contained in these raw materials are not destroyed The present invention relates to a method for producing a Gugija tea bag.

Gugija is known as the three major herbs along with ginseng and seaweed, which contains 500 times more vitamin C than orange, and contains a large amount of beta-carotene.

Beta-carotene is stored in the adipose tissue of the body, and its powerful antioxidants neutralize toxic and carcinogens. In other words, carotene acts as a harmful oxygen (active oxygen) in the body to prevent damage to the body cells and plays an important role in protecting the cells, thereby inhibiting the development and progression of cancer.

In addition, since it contains a large amount of enzyme that inhibits the activity of angiotensin converting enzyme that induces hypertension, it shows excellent efficacy in the treatment of arteriosclerosis and hypertension. It is effective for hypotension by strengthening blood vessels, and polysaccharide increases leukocyte count, And it helps to protect the physical strength and brain function especially for the elderly.

Beta-carotene is also effective in dieting because it removes cellulite, which is skin subcutaneous fat, to lose weight, and when you eat fasting tea, it reduces hunger and helps you get a good night's sleep.

In addition, it improves liver and kidney function, relieves various headaches and eye fatigue, prevents wind, promotes metabolism and smoothes water supply, and is also effective in removing hair loss and stain.

Modern people are living in a stressful environment both emotionally and physically in a rapidly changing culture and environment. It also drinks a wide range of drinks and tea in a variety of leisure and sporting lifestyle patterns.

Here, for leisure sports, mainly drink ionic drinks, and drinking in daily life mainly prefer imported products such as coffee.

Traditional tea is made using medicinal herbs that have beneficial effects on the human body. In the days when there were no medicines, it has treated the diseases with plant material including herbal medicines and fruits harvested from nature, and made tea to stabilize the mind and body.

KR 10-1999-0070318 A (Released on September 15, 1999) KR 10-0371689 B1 (registered on Jan. 27, 2003)

Accordingly, Applicant has studied to supply a traditional tea which can improve functionality and palatability. As a result, it has been completed that a health functional ingredient other than goji is extracted or concentrated in the form of concentrate to prepare tea bag.

According to the present invention, there is provided a Gugija tea whose functionality is enhanced so that the flavor of a traditional Gugija tea can be increased and used by everyone.

Accordingly, the present invention relates to a method for producing a health supplement, which comprises the step of adding a proper amount of a supplementary ingredient, an additive, a fragrance, various essential nutrients, and a health functional ingredient of a health supplementary function including a brown rice having an unusual flavor and aroma, The present invention also provides a method for manufacturing a Gujarat tea bag which can be provided in the form of a teabag which is easy to carry and store.

According to another aspect of the present invention, there is provided a method for manufacturing a gargoyle car comprising:

(S10) of grinding, cutting, and cutting the seedlings, leaves, cereals, and other added plant groups and additives to a predetermined size;

The crushed Gugija, Gugija leaf, grains, other added plant groups and additives may be used as a raw material for the roots, such as steaming, blanching, roasting, blanching, extrusion, A pretreatment step (S20) of treating with one or more methods of watering;

Drying step (S30) of drying the pretreated gill, gugija leaf, cereals, other plant groups and additives;

(S40) of extracting and drying the dried gugija, gugija leaf, cereals, other plant groups and additives with a solvent;

And a step (S50) of carrying out tea bag packaging in a powder state.

The pulverization step (S10) is pulverized by rolling, hammering, preferably cutting.

The drying step may be at least one drying method selected from natural drying, freeze drying, cold air drying, hot air drying, spray drying, infrared drying and microwave.

The cereal may be at least one selected from among barley, soybean, brown rice, cuttlefish, yulmu, rice, buckwheat, sorghum, barley, oats, germination products thereof and fermented products thereof.

The extraction may be performed once or repeatedly. The temperature may be 100 ° C. or more at room temperature or 100 ° C. or more when using pressure. In the case of the concentrate, the extract may be subjected to natural evaporation or heating or pressurization or rotary evaporation, At room temperature or higher, the pressure is 0.1 atmospheric pressure or higher, and the rotary evaporation concentration is 0.1 RPM or higher.

The extraction or concentration may be carried out by one or more methods selected from the group consisting of cold rolling, reflux cooling, screw, vacuum, hot water, pressurization, and ultrasonic.

Any one of the methods including rotary evaporation, vacuum-freeze concentration, and ultrafiltration can be applied to the concentration.

Rotary evaporation Concentration conditions are more than 0.1 rpm above room temperature and vacuum-freezeconcentration is less than 4 ℃. After freezing, it is condensed or frozen at 0.1mmHg or more and sublimation concentration is higher than 0.1mmHg. Ultrafiltration is continuous mode continuous mode to a concentration of 1 Pa or more.

Preferably, the extract and concentrate further comprises at least 1 PPM of at least one of cereal, flavoring, germination, fermentation, sodium bicarbonate (NaHCO3), calcium carbonate (CaCO3), vitamin C, flavoring and essential nutrients, .

In the step of concentrating after extraction, any one of sodium hydrogencarbonate (NaHCO3), calcium carbonate (CaCO3), vitamin C, antioxidant, flavor, natural saccharide, enzyme-treated saccharide, amino acid, Or more.

On the other hand, sodium bicarbonate (NaHCO3), calcium carbonate (CaCO3), vitamin C, antioxidant, fragrance, natural saccharides, enzymatically processed sugars, amino acid, germination water and fermented water improve the negative sign preference, .

The saccharides include sugars such as sugars, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, iso-oligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, mannitol, Selected from the group consisting of erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tocotine, acesulfame potassium, saccharin, aspartame, cyclamate and sucralose At least one or an enzyme treating sugar thereof is used.

Amino acids such as the above-mentioned additives include glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, Cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine ), Histidine, phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, oxy-proline, taurine, At least one of the groups is selected.

The additive flora is composed of a variety of plants such as persimmon, citrus, orange, grapefruit, lemon, lime, citron, kumquat, tangerine, mandarin, prolate, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, Grapes, Apricots, Pomegranates, Avocados, Acerola, Cherries, Odyssey, Ohat, Rhubarb, Plum, Kiwi, Pineapple, Papaya, Grape, Black Currant, Durian, Rambutan, Mangosteen, And at least one raw material or extract or concentrate selected from the group consisting of citron, coconut, coconut, and dragon.

The additive flora includes herb, green tea, roundworm, gugija, persimmon leaf, aloe, mulberry leaf, sorghum, brown rice, rice, bean curd, barley, cutlery, buckwheat, mung bean, rice, walnut, pine nut, millet, Characterized in that it is at least one raw material or an extract or concentrate selected from the group consisting of a viscera, a lizard, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion.

The additive flora group was composed of the following plants: Oggipi, Omija, Bokbunja, Sansui, Red ginseng, Panshin, Ginseng, Chung, Cinnamon, Angelica, , Strawberry, raspberry, wormwood, wormwood, perennial, stamens, stalks, stems, stems, stamens, stamens, stamens, Leaf), agar, agar, and agar, or an extract or concentrate or a fermentation product or a sprout.

The additive flora is composed of four kinds of mushroom, corn mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, chestnut mushroom, One or more raw materials or extracts or concentrates selected from the group consisting of mushroom, mushroom, mushroom, mushroom, mushroom, shiitake mushroom, golden-horned mushroom, Agaricus blazei, White myrtle and caterpillar fungus, .

The pH can be adjusted by the addition of acidulants. The acidulants are citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, carbon dioxide (CO2), lactic acid characterized in that it is at least one raw material or an extract or concentrate selected from the group consisting of acid, fumaric acid, malic acid, glucono delta lactone (GDL) and phytic acid, and ascorbic acid do.

The present invention provides a functional tea comprising as a main ingredient gugija mixed with at least one of gugija, gugija leaves, cereals, other added plant groups and additives, followed by extraction with water or a solvent, and then being packed in a teabag.

As described above, according to the present invention, a mixture of Gugija, Gugija leaves, grains, other plant parts and additives is extracted with water or a solvent and then concentrated or packaged in a powdered state to form a bag. Natural sweetness is imparted by other additive materials, and the taste is improved, and it is easy to keep and drink by having the efficacy of goji.

1 is a process diagram showing a manufacturing process of the present invention.

Hereinafter, a method of manufacturing a Gujarat tea bag according to the present invention will be described step by step.

Step 1: Selection and Pretreatment of Gugija and Gugija leaves

In order to overcome the disadvantage that the sweet taste is preferentially expressed when the leaves of Gugija and Gugija are used as raw materials or when they are leached with hot water, the tannin content, which is the main cause of the sweet taste, is reduced by steaming or blanching the Gugija leaves. Since tannin is a water-soluble substance, it is possible to appropriately reduce the contents of coloring enzymes and tannins in the leaves of Ganoderma lucidum by blotting in hot water. Steaming can inhibit the enzymatic activity of Gugija leaves and keep the degree of aging constant. It can soften the surface of the leaves and smooth the elution of tannins. However, when the tannin content of the Gujuza leaf is reduced too much, it is preferable that the proper level of tannin content is maintained so that the unique taste and aroma of the tea are lost, so that the taste and flavor of the tea can be sensed.

Steaming of Gugija leaves is preferably carried out for several seconds at the temperature of steam generation, and blotting of Gugija leaves is carried out for several seconds or longer in hydrothermal fluids above room temperature. Total tannin content was found to be modifiable when steamed or blanched.

This can regulate the acidity by about 12 ~ 15% (w / w) of total tannin content of steamed or unblotted. In the same manner as above, pretreatment of Gugija leaves makes it possible to obtain a form suitable for processing by blending the sweet taste and sweet taste of Gugija leaves during hot water leaching.

Step 2: Drying of Gugija and Gugija leaves

Gugija and Gugija leaves cut to the appropriate size are subjected to a primary drying process at 20 to 40 ° C for about 1 hour. The leaves of Gugija and Gugija which have undergone the primary drying process are in a state of high temperature and contain a lot of water, so that the moisture content is kept at 10 to 15% while lowering the temperature by using a hot air fan.

The dried Gugija and Gugija leaves that had undergone the drying process were freeze-dried to maintain the taste, flavor, and freshness of the food. In the freeze-drying method, the raw material is rapidly frozen at a temperature of -35 ° C or lower, and then the water is sublimed in a vacuum furnace of 0.1 to 1.0 atm to dry.

Step 3: Manufacture of Gugija and Gugija leaf powder

In order to prepare Gugija and Gugija leaf powders, the Gugija and Gugija leaves are first washed and cut into appropriate sizes, then immersed in a bath for 24 hours, and the soaked Gugija and Gugija leaves are steamed at 140 to 160 ° C for 2 to 3 hours Followed by drying through a hot air drier to remove moisture. The dried Gugija and Gugija leaves were crushed to 12 to 50 mesh.

Step 4: Addition of additives and perfumes

The Gugija and Gugija leaves that have undergone the above process have a distinctive flavor and pleasing taste. Therefore, in order to remove the negative taste and increase the sweetness of the gugija tea, the gugija tea having enhanced functionality can be prepared by adding phenylalanine having a function of inhibiting the decomposition of the dolphin to the gugija and gugija leaves subjected to the above process .

Step 5: Additive

The extract or concentrate which has been sterilized by heating in the above step is cooled with cooling water and dried to complete the product. In addition, the present invention further provides a method for producing a natural or synthetic flavor of Gugija natural or artificial flavor by additionally adding raw materials, ingredients, additives, additives, fragrance acidulants, and ingredients of cereals, It is possible to manufacture a carcass which is improved in the degree of preference.

More specifically, the present invention relates to a method of extracting or concentrating fruit extracts or concentrates, cereals, animal or plant extracts or concentrates, germination products, fermented products, herbal medicine extracts or concentrates, mushroom extracts or concentrates, A sweetener, and an amino acid may be mixed with at least 1 PPM, followed by mixing the sweetener.

In some cases, acidulants can be used to enhance freshness and preservability. There are no particular restrictions on the acidulant, fruit extract or concentrate, cereal, germination, fermentation product, animal or plant extract or concentrate, herbal medicine extract or concentrate, mushroom extract or concentrate, or health functional food which can be used in the present invention .

The amino acid is not particularly limited, and any amino acid which can be used as a food may be used, but it may be preferably DL-phenylalanine. DL-phenylalanine is a special amino acid in the form of D-form and L-form, and is an amino acid that has the effect of maintaining the secretion of endorphins naturally produced in our body. Endorphins are endogenous morphines that are very important for human health, which gives pleasure to humans, maintains youthfulness, and destroys cancer cells.

Experimental Example 1: Reduction of tannin content of Gugija leaf

It was made to be a form suitable for processing as a beverage in order to reduce the tannin content which causes the flavor of the Gugija leaves. For this purpose, the total tannin content of Gugija leaves was quantified by steaming, blunting or roasting the Gugija leaves in a steam bath. The tannin content was determined by a known method using ethyl gallate as a standard reagent (Ikegaya, K. et al., Bull. Natl Res. Tea. 71:43, 1990). As a result of the experiment, the content of tannin after the processing was adjustable.

Experimental Example 2: Optimum extraction or concentration conditions of Gugija and Gugija leaves

Leaching conditions such as the temperature of leaching of Gugija and Gugija leaves, the addition concentration of Leptospira gugija and Leaf leaf and the leaching time during leaching were optimized. In order to determine the leaching temperature, hot water of 40, 60, 80 and 100 ° C was added to the steamed goji and gugija leaves according to the method of Example 1 for extraction and concentration for 2 hours, Test was performed.

In order to determine the addition concentration of gugija at the time of leaching, steamed gugija leaves were added to the hot water of 100 ° C at the concentrations of 0.5, 1.0, 2.0 and 3.0% (w / v) Or concentrated and then subjected to sensory evaluation of the extracted or concentrated liquid. In order to determine the leaching time, steamed Gugija leaves were added to the 100 占 폚 hot water at a concentration of 1 or 2% (w / v), respectively, for 30 minutes, 1 hour, 2 hours, and 2 After the leaching time, the sensory evaluation of the extracted or concentrated liquid was performed.

The sensory evaluation was carried out by selecting 20 trained evaluation personnel and evaluating the color, flavor, sweetness, degree of bitter taste, degree of decrease in sweet taste, overall taste, etc. of Gugija and Gugija leaf extract or concentrate prepared according to each leaching condition The items were assessed by the 9 point scale (1 = very bad, 9 = very good). All sensory test results were statistically processed to 95% confidence level. As a result of the experiment, when the extraction or concentration temperature was set to 100 ° C., the sensory characteristics were significantly higher. In the case of extraction or concentration time, 2% (w / v) concentration of Gugija leaves was added for 2 hours and 3% (w / v) Respectively.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for illustrative purposes only and are not to be construed as limiting the scope of the present invention.

1. Collecting leaves of Gugija and Gugija

In order to produce functional Gugija tea using Gugija and Gugija leaves, young leaves (old leaves) collected in spring and Fruit collected in autumn (Gugija) were used.

2. Pretreatment of Gugija and Gugija leaves

The goji and gugija leaves collected in accordance with Example 1 were dried in the shade for a long time and washed with water to remove the impurities. In addition, too thin or slightly dried ones floating on the surface of the gugija and gugija leaves embedded in the bath were removed, and the washed gugija and gugija leaves were cut to an appropriate size, preferably about 10 to 15 mm.

3. Increased heat and drying of leaves and leaves of Gugija

Gugija and Gugija leaves cut into appropriate size were subjected to a primary drying process at 20 ~ 40 ℃ for about 1 hour. The gugija and gugija leaves that have undergone the primary drying process are in a state of high temperature and contain a lot of water, so that the water content is maintained at about 10 to 15% while lowering the temperature by using a hot air fan.

The gugija and gugija leaves that had undergone the drying process were freeze-dried to maintain the taste, flavor, and freshness. In the freeze-drying method, the raw material is rapidly frozen at a temperature of -35 캜 or less, and then the water is sublimed in a vacuum furnace at 0.1 to 1.0 atm to dry.

4. Preparation of Gugija and Gugija leaf powder

In order to prepare Gugija and Gugija leaf powder, the Gugija and Gugija leaves were first washed, cut to a suitable size, and immersed in a bath for 24 hours. The immersed gugija and gugija were steamed at 140 ~ 160 ℃ for 2 ~ 3 hours and then dried through a hot air dryer to remove moisture. The dried Gugija and Gugija leaves were crushed to 12 to 50 mesh.

5. Addition of Gugija and Gugija leaf powder and phenylalanine

Since the peculiar taste of Gugija leaves that have undergone the above process remained, in order to increase the sweetness, the functionalized Gugija tea was prepared by adding phenylalanine.

6. Teabag packaging

The functional ginger tea composition prepared by the above procedure was packed in an instant tea bag. The teabag is made of a commonly used instant tea bag. The material of the teabag is a cotton or nonwoven fabric having a pore that the solid material contained therein is easily dissolved in the water, . The tea bag is composed of a label attached to a receiving bag made of cotton or non-woven fabric, such as a known structure. Such a tea bag allows the user to pour water into a container such as a cup, immerse the receiving bag in water, and then take out the receiving bag using a label attached to the bag if the contents in the receiving bag are sufficiently exposed. Alternatively, the tea bag package may be made solely of a receiving bag made of the above cotton or non-woven fabric, leaved in water that breaks like a barley tea, and then can be consumed.

Claims

A crushing step (SlO) of cutting, cutting, and washing the seedlings, leaves, cereals, and other added plant groups and additives to a predetermined size;
The crushed Gugija, Gugija leaf, grains, other added plant groups and additives may be used as a raw material for the roots, such as steaming, blanching, roasting, blanching, extrusion, A pretreatment step (S20) of treating by one or more methods of watering;
A drying step (S30) of drying the pretreated gill, the leaf of Guizhou, the grains and other added plant groups and additives;
(S40) a step of extracting and drying the dried gugija, gugija leaf, cereals, other plant groups and additives with a solvent, followed by concentration and drying;
And a step (S50) of packing the tea bag into a concentrated dried powder state.

The method according to claim 1, wherein the cereal is selected from at least one selected from the group consisting of barley, soybean, brown rice, cuttlefish, rice bran, rice, buckwheat, .