KR20180024606A - Method for preparing of barley tea powder containing embryo bud of rice - Google Patents

Abstract

The present invention relates to powdered barley tea containing embryo buds of rice and a method for manufacturing the same, and more particularly, to powdered barley tea containing embryo buds of rice in which barley and embryo buds of rice are mixed to contain active ingredients of embryo buds of rice and barley such as lysine, GABA, β-glucan and which can be ingested easily by anyone due to have a delicate taste and a mild taste mixed together. Powdered barley tea containing embryo buds of rice of the present invention can be easily ingested by infants, and has a high solubility though dextrin is not added, so no floating matters or residues are left when mixed with water to have no discomfort or repulsion, and can be fed directly while drinking without preheating. Moreover, the present invention relates to powdered barley tea containing embryo buds of rice which is safe in hygiene due to no risk of being rotten according to weather or ambient temperature, and can be easily drunken by separately preparing powdered barley tea and water at the time of going out, and a method for manufacturing the same.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method of preparing a barley tea containing rice flour,

The present invention relates to a powdered barley tea containing rice flour and a method for producing the same, and more particularly, to a barley tea containing rice bran and an effective ingredient of rice barley such as lysine, GABA,? -Glucan, The present invention relates to a powdered barley tea containing rice flour which can be easily ingested by a combination of savory and soft tastes. The rice ball-containing powdered barley tea of the present invention is particularly easy for infants to ingest and has high solubility in addition to dextrin so that it does not leave floating matters or residues when mixed with water and has no feeling of tingling or rejection, . The present invention also relates to a powdered barley tea containing rice ball which is safe in hygiene due to no risk of injury due to weather or ambient temperature, and which can be easily harvested by separately preparing powdered barley tea and water at the time of going out, and a manufacturing method thereof.

Barley tea is roasted barley at high temperature and then extracted with water. It is characterized by its flavor that is monotonous but tastes strong and has a low yield of solid content. It is a sugar-free drink with a subtle taste, a subtle flavor and color. And it is also a drink that has been established at the base of daily life with users' eating habits and personality tastes. Such barley tea is available as a raw material for barley tea from anywhere, is supplied at low cost, and is easily available to anyone.

Conventionally, in manufacturing barley tea, a certain amount of raw barley is thrown into a heating furnace as it is and then heated and rotated at a high temperature for a suitable time. At this time, the barley itself is burned due to high heat, Or too rich, so that the barley tea was put into the boiling water and the boiled barley tea could not obtain the flavor and aroma peculiar to the barley.

In the case of conventional barley tea, it is manufactured in the form of tea bag, granule or powder. In the case of tea barley tea, foreign matter floats on the water over time in case of concern with water and powder remains in the concerned barley tea, I felt a good feeling. In addition, even in the case of granules, there is a problem in that the barley is not completely dissolved in water, and floating matters or residues remain in the barley, which is a rejection upon ingestion. In this study, powdered barley tea was prepared by powdering barley tea, which could easily be eaten with water. However, the bitter taste of barley caused some irritation in infants.

On the other hand, various excipients are used for food production, and for example, dextrin and the like are widely used as powdered excipients and the like. However, despite the effect of increasing the solubility of dextrin, recently, maltodextrin has been added as a simple polysaccharide to be rapidly absorbed into the body, resulting in a disadvantage of causing diseases related to various excessive sugar consumption such as weight gain, obesity and metabolic syndrome . Therefore, in the production of foods, a method of reducing the amount of excipients while increasing useful components is required.

Korean Patent Publication No. 10-1984-0000877 Korean Patent Publication No. 10-2014-0134419

In order to solve the problems of the prior art as described above, the present invention relates to a method for preparing a rice gruel and a rice gruel which contains an effective ingredient of rice gruel and barley, which is easily ingested by infants, Containing powdered barley tea and a process for producing the same.

Further, the present invention has high solubility even when dextrin is not added, so that the powder components are completely dissolved in water, and when they are mixed with water, they do not leave floating matters or residues when they are mixed with water, The present invention relates to a powdered barley tea containing rice flour which is safe in terms of hygiene and has no risk of injury due to ambient temperature and which can be easily harvested by separately preparing a powdered barley tea and water at the time of going out and a manufacturing method thereof.

In order to accomplish the above object, the present invention provides a powdered barley tea characterized by comprising a rice grain.

The powdered barley tea is characterized in that dextrin is produced so as to have high solubility even in the absence of dextrin.

The rice husk is preferably contained in an amount of 5 to 20% by weight based on the total weight of the powdered barley tea.

Specifically, the rice ball-containing powdered barley tea comprises (1) washing the raw barley material and the raw rice material; (2) immersing the washed barley and rice husks in water to be called; (3) roasting each of the barley and rice husks; (4) extracting the roasted barley and rice husk with hot water to prepare a barley extract and a rice bran extract; (5) mixing and concentrating the barley extract and the rice bran extract; And (6) drying the concentrated rice and barley concentrate.

The step (2) may be carried out at room temperature for 20 to 36 hours.

In the roasting step (3), the barley is preferably first roasted at 140 to 150 degrees for 20 to 30 minutes, then roasted at 180 to 190 degrees for 10 to 20 minutes, To 135 ° C for 10 to 15 minutes.

In the case of the barley extract, roasted barley and purified water are mixed at a weight ratio of 1: 6 to 10 and extracted with hot water for 4 to 8 hours at a temperature of 60 to 80 to prepare a barley extract. In the case of a rice gruel extract, roasted rice gruel and purified water are mixed at a weight ratio of 1: 5 to 8, and the mixture is subjected to hot water extraction at a temperature of 50 to 75 for 4 to 8 hours to produce a rice gruel extract. can do.

The barley extract and the rice husk extract of (4) are preferably mixed at a weight ratio of 4: 1 to 19: 1.

The concentration step (5) may be carried out at a temperature of 50 to 80 ° C. and a pressure of 60 to 80 mbar for 5 to 7 hours, so that the concentrated concentration of the barley and rice mixture concentrate is 30 to 50 brix.

In the drying step (6), the concentrated mixture of barley and rice may be subjected to hot air drying at a temperature of 60 to 95 for 20 to 40 minutes, followed by re-cooling and drying. After drying, pulverization may be further performed have.

According to the present invention, the barley and the rice blend are mixed to contain an active ingredient of rice ginger and barley such as lysine, GABA, and? -Glucan, and are combined with a mild taste and a soft taste, It is possible to provide a powdery barley tea which is particularly easy for infants to ingest. In addition, the rice bar-containing powdered barley tea of the present invention has high solubility in dextrin-free addition, and can be easily pulverized. It is completely dissolved in water and does not leave floating matters or residues when mixed with water, You can eat it immediately. In addition, there is no risk of injury due to weather or ambient temperature, so it is safe for hygiene, and powdered barley tea and water are separately prepared even when going out.

Hereinafter, the present invention will be described in detail.

The present invention provides a powdered barley tea comprising rice husk.

The above rice blend is mixed with a powdered barley tea to soften the bitter taste and aroma of the barley so as to obtain a savory taste and a soft taste and thereby provide barley tea which is easy for the people who refuse the bitter taste of barley tea, can do. In addition, due to the addition of the above rice blend, functional ingredients possessed by the rice blades are added to provide an excellent barley tea in terms of nutrition.

The rice grain may be a part existing in various rice gums, and may be, for example, white rice gruel, black rice gruel or brown rice gruel.

The rice ginseng is rich in GABA, lysine, beta-glucan, octacosanol, alpha-tocopherol, gamma oruzanol, lysine, dietary fiber, various vitamins, minerals or calcium, There are effects such as improvement of atopy, diet, prevention of constipation and endurance, strengthening of immunity, anticancer and prevention of aging of cells. In addition, GABA is an effective substance for improving liver function and memory.

Such rice husks may be contained in an amount of 5 to 20% by weight based on the total weight of the powdered barley tea. If the content is less than 5% by weight, the bitter taste and smell reduction effect of barley due to the addition of rice gruel may be insignificant. If the content exceeds 20% by weight, the effect of increasing the content is insignificant, The flavor and ingestion effect of barley tea may not appear properly.

The powdered barley tea is advantageous in that even when dextrin is not added, pulverization is achieved and the solubility is increased, so that it is well dissolved in water. The above-mentioned dextrin is called "GMO (genetically engineered) starch sugar" and is a substance which is controversial about the harmfulness of dextrin itself. In addition, it is known as a substance to be burdened on digestion of infants, and is being abandoned as a food additive.

The rice bar-containing powdered barley tea can be prepared as follows.

The barley raw material is ordinary barley, in particular, rice bran, and the rice barley raw material is washed with ordinary rice gruel to prepare a barley raw material and a rice gruel raw material.

The washing may be performed according to a conventional method used for the preparation of barley tea, and is washed three to four times with distilled water so that impurities and foreign substances contained in the raw barley or rice wort can be removed.

Then, the washed barley and rice husks are immersed in water to be called a step.

The above step is carried out at room temperature for 20 to 36 hours, preferably 24 hours, by soaking in water to such an extent that the barley or rice grain can be sufficiently contained.

Next, the above-mentioned barley and rice husks are respectively roasted.

The roasting may be carried out in accordance with the conventional method used in barley tea manufacturing.

In particular, in the present invention, the barley roasted in water is roasted in two stages in order to solve the problem that the inside of the barley bark is not fully ripe or is not overcooked to obtain a unique flavor and aroma.

In the roasting of the present invention, the roasted barley is first roasted at 140 to 150 degrees for 20 to 30 minutes, and then roasted at 180 to 190 degrees and second roasted for 10 to 20 minutes in two stages.

It is also preferable that the rosin is roasted in a single step at a temperature of 100 to 135, preferably 120 for 10 to 15 minutes.

As described above, according to the present invention, by setting the optimal roasting conditions to obtain the characteristic taste and aroma of barley and rice, as described above, the mixed barley tea of barley and rice has a taste and aroma of barley and rice And to make a barley tea with a soft taste and flavor by supplementing the deficient portion when each ingredient was used alone.

The above-mentioned roasted barley and rice husk are respectively extracted with hot water to prepare a barley extract and a rice husk extract. At this time, in the production of barley and rice gruel extract, a known extraction method other than hot water extraction may be applied, but it is more preferable to obtain the extract by hot water extraction in order to prevent destruction of optimum taste, aroma and nutritional components as barley tea.

The barley extract can be prepared by mixing the roasted barley and purified water at a weight ratio of 1: 6 to 10, and extracting the barley extract by hot water extraction at a temperature of 60 to 80 for 4 to 8 hours. In particular, the roasted barley and purified water are mixed with 1 : 8, and the mixture is further subjected to hot water extraction at a temperature of 70 for 6 hours to produce a barley extract.

In addition, the rice husk extract may be prepared by mixing the roasted rice husk and purified water at a weight ratio of 1: 5 to 8, and then subjecting the mixture to a hot water extraction for 4 to 8 hours at a temperature of 50 to 75. In particular, 1: 6, and the mixture is further subjected to hot water extraction at a temperature of 60 for 5 to 6 hours to prepare a rice gruel extract.

Then, the barley extract and the rice extract are mixed to prepare a mixture of barley and rice. At this time, the barley extract and the rice husk extract are mixed at a weight ratio of 4: 1 to 19: 1, more preferably 9: 1. When the barley extract and the rice gruel extract are mixed at the above-mentioned weight ratio, the flavor and aroma of each ingredient are supplemented while maintaining the unique taste and aroma of the barley and the rice, thereby providing a soft and savory taste and aroma, In terms of nutritional aspects, functional ingredients of barley and rice can exert maximum effects, and it is preferable to mix them in the above-mentioned range.

The mixture of barley and rice husk is then concentrated to prepare a mixed concentrate.

The concentration can be carried out according to conventional methods and conditions used in the art. Specifically, the concentration can be carried out at a temperature of 50 to 80, a pressure of 60 to 80 mbar for 5 to 7 hours, preferably a temperature of 65 , And the mixture is concentrated under a pressure of 70 mbar for 6 hours so that the concentration of the mixed concentrate becomes 30 to 50 brix. When the concentration of the concentrated liquid is within the above-mentioned range, it is more preferable to mix with a proper amount of water when drinking the powder barley tea that is finally prepared, thereby maximizing the taste and aroma of barley and rice.

The concentrated concentrate may be dried and pulverized to prepare a final powdered barley tea.

The drying method is not particularly limited as long as it is a conventional drying method such as hot air drying, cold air drying, spray drying, freeze drying, etc. Specifically, the mixed concentrate is hot-air dried at a temperature of 60 to 95 ° C for 20 to 40 minutes, Drying by a drying method is more preferable for maintaining the unique taste and aroma of barley and rice.

The thus-dried mixture is then pulverized and pulverized.

The pulverization may be carried out by a conventional method such as a pin mill, a jet mill, an impact mill, a roll mill, and a colloid mill using a conventional pulverizer . At this time, since the pulverized material is hardened by the frictional heat of the pulverizer or there is a risk of loss of minerals due to high heat, it is better to crush using a jet mill which does not generate frictional heat.

It is needless to say that the rice ball-containing powdered barley tea of the present invention manufactured by the above-described steps can be subjected to a step of packaging in accordance with a conventional method for producing the product.

The packaging may be packaged according to a certain amount, or may be packed in a disposable pouch for ease of ingestion.

Particularly, the powdered barley tea of the present invention can be packaged in a disposable pouch for easy ingestion, and can be pre-boiled or untreated, so that it can be drunk immediately upon drinking and drinking. In this case, It is possible to easily ingest the barley tea from the outside only by disposable powder barley tea.

In addition, the powdered barley tea of the present invention is mixed at an optimum blending ratio of barley and rice so that the barley and rice blades have the unique flavor and aroma, Can be manufactured. Particularly, the powdered barley tea according to the present invention is suitable for supplementing the bitter taste of barley tea, so that it can be eaten by children who refuse barley tea with soft taste and aroma. In addition, the powdered barley tea of the present invention achieves pulverization even when the dextrin is not added, so that the solubility of the powdered barley tea is completely dissolved in the water as the solubility is increased, so that no floating matters or residues remain on the surface of water or barley tea when mixed with water, It is hygienic safe because there is no risk of injury according to the weather or surrounding temperature, and it is possible to prepare a powdered barley tea and water separately for easy drinking when going out.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

Example 1

The barley and rice husks were washed three times with distilled water, immersed in water to a sufficient extent, and immersed for 24 hours at room temperature. The barley was first roasted at 145 for 20 minutes and then roasted at 185 for 10 minutes. The roasted barley was mixed with purified water at a weight ratio of 1: 8, and the mixture was heated at 70 for 6 hours to obtain a barley extract. The rosin was roasted at 120 for 10 minutes, mixed with roasted rice husk and purified water at a weight ratio of 1: 6, and extracted with hot water for 5 hours at a temperature of 60 to prepare a rice husk extract.

The barley extract and the rice husk extract were mixed at a weight ratio of 9: 1, and then the mixture was concentrated at a temperature of 65 ° C and a pressure of 70 mbar for 6 hours to adjust the concentration of the concentrate to be 50 brix. Next, the concentrate was dried with hot air at a temperature of 60 to 95 for 20 to 40 minutes, then re-dried in a cold air, and then pulverized using a jet mill to prepare a powdered barley tea containing rice.

Example 2

The same procedure as in Example 1 was carried out except that the barley referred to in Example 1 was first roasted at 150 ° C for 20 minutes, then roasted at 190 ° C for 10 minutes and roasted at 130 ° C for 10 minutes. Respectively.

Experimental Example 1

The components of the raw rice flour used in the present invention were analyzed. The results are shown in Table 1 below.

Test Items result GABA (mg / 100g) 39.07 / 100g Beta Glucan (mg / g) 102.84 mg / g The constituent amino acids (lysine) (mg / 100g) 693.45mg / 100g

As shown in Table 1, it was confirmed that the rice flour raw materials used in the present invention abundantly contain gaba, beta glucan and lysine.

Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the scope of the invention.

Claims (11)

A rice barley-containing powdered barley tea characterized by comprising a rice grain. The method according to claim 1,
Wherein the rice husk is contained in an amount of 5 to 20% by weight based on the total weight of the powdered barley tea. The method according to claim 1,
Wherein the powdered barley tea is a dextrin-free powdered barley tea. (1) washing the raw barley material and the raw rice material;
(2) immersing the washed barley and rice husks in water to be called;
(3) roasting each of the barley and rice husks;
(4) extracting the roasted barley and rice husk with hot water to prepare a barley extract and a rice bran extract;
(5) mixing and concentrating the barley extract and the rice bran extract; And
(6) drying the concentrated rice bran and rice concentrate. 5. The method of claim 4,
Wherein the step (2) is carried out at room temperature for 20 to 36 hours. 5. The method of claim 4,
In the roasting step (3), the barley is first roasted at 140 to 150 degrees for 20 to 30 minutes, then roasted at 180 to 190 degrees for 10 to 20 minutes, For 15 minutes. The method for producing a rice bar-containing powdered barley tea according to claim 1, 5. The method of claim 4,
In the step (4), the roasted barley and the purified water are mixed at a weight ratio of 1: 6 to 10, and the roasted barley extract is subjected to hot water extraction at a temperature of 60 to 80 for 4 to 8 hours. The method of manufacturing a rice bar-containing powdered barley tea characterized in that rice blossom and purified water are mixed at a weight ratio of 1: 5 to 8 and subjected to hot water extraction at a temperature of 50 to 75 for 4 to 8 hours. 5. The method of claim 4,
Wherein the barley extract and the rice gruel extract of (4) are mixed at a weight ratio of 4: 1 to 19: 1. 5. The method of claim 4,
The concentration step (5) is carried out at a temperature of 50 to 80 ° C. and a pressure of 60 to 80 mbar for 5 to 7 hours so that the concentrated concentration of the barley and rice mixture concentrate is 30 to 50 brix. Process for preparing powdered barley tea containing rice. 5. The method of claim 4,
Wherein the drying step (6) is performed by hot-air drying the mixed concentrate of barley and rice husk at a temperature of 60 to 95 for 20 to 40 minutes, followed by cooling and drying. 5. The method of claim 4,
The method for producing a rice bar-containing powdered barley tea according to (6), further comprising pulverizing the dried barley and rice mixture after the drying step.