KR20180040533A - Method for Preparing Leached Tea with Enhanced Leachability - Google Patents

Abstract

The present invention relates to a leaching tea preparing method and a leaching tea product prepared by using the method to have enhanced leaching performance. The leaching tea preparing method includes the steps of: (a) cutting off leaching tea ingredients including plant roots, plant peels, or both and drying the cut leaching tea ingredients with hot air at 40-80°C; (b) roasting the dried leaching tea ingredients in step (a) at 150-400°C to make the internal temperature of the leaching tea ingredients to 85-95°C; (c) and expanding and pressure-dropping the roasted leaching tea ingredients from step (b) at 150-300°C and under the pressure of 1-15 kgf/cm^2. The method includes the expansion or pressure-dropping step under optimal temperature and pressure conditions as well as the low-temperature hot air drying step and roasting step in order to leach the tea and prepare a leaching solution effectively and quickly even at a low temperature of 30°C or less as well as at a high temperature. The leaching tea product enables a user to consume dietary fibers beneficial to the human body. The method does not require a grinding step after the roasting step compared to a conventional leaching tea preparing method while enabling the leaching tea product to be leached in water or cold water at 30°C or lower.

Description

TECHNICAL FIELD [0001] The present invention relates to a leach tea having improved leachability,

The present invention relates to a method for producing an oil-immersed vehicle with improved leachability. Especially, it is a herb natural product (herbaceous plant, mulberry tree, bamboo shoot, bamboo shoot, bamboo shoot, bamboo potato, Elm, mulberry, rowan, and oak).

Leaching tea is a raw plant of a palatable plant, leaf, flower, stem, root, fruit or cereal, which is processed by adding two or more kinds of these raw materials alone or by adding other foods to it, Food.

Among them, a single leach is processed by processing only single plant buds or pure seeds, seeds, leaves, flowers, stems, roots, fruits or single cereals (100% Which is made of microporous paper wrapping material as it is or is put into water so that the ingredients inherent to the tea come out) so that the leach solution or filtrate can be consumed.

Single leach cars include green tea, oolong tea, black tea and processed cereal tea. On the other hand, a mixed leach refers to a mixture of two or more kinds of single leach out or processed.

There are two types of leaching in food processing.

A single leach is processed by processing only a single food sprout or net, seed, leaf, flower, stem, root, fruit or single grain (100% Which is made of microporous paper wrapping material as it is or put in water to bring out the original ingredients of the tea). Green tea refers to the leaves and roots of the Camellia sinensis (Camellia sinensis) of the Camellia sinensis without processing during the manufacturing process. The oolong tea is the leaves of the camellia cinensis of theaceae Camellia sinensis, Fermented, and black tea means that the buds and leaves of Camellia sinensis are fermented by oxidizing enzymes in leaves and dried during the manufacturing process. The processed cereal tea means a single grain processed. Mixed leach refers to a mixture of two or more single leach out or processed. The specification is stipulated as a feature (it should have no inherent color and flavor and should not be used already), moisture (10.0% or less), tar color (not detected).

Conventionally, as an example of a method for producing an oil-leavening product in which a raw material is directly leached, there is an example in which a roasting process is started to remove toxicity of a raw material and add flavor.

Compositions of mixed herbicide consisting of ginger, omija, casualties, bokbunja, sorghum, red ginseng, jujube and licorice and their preparation method (Korean Patent Registration No. 10-1398976) No. 10-1166882), " Red ginseng leach tea and its production method (Korean Patent Registration No. 10-1525961) ". However, all of them can be leached only at a high temperature, or they have a limitation in that they can be leached after crushing or crushing process after the crushing process.

However, natural herbals (acanthopanax japonica, japonica, lepidoptera, lepidoptera, bamboo shoots, bamboo shoots, pork potatoes, In the case of lean tea made from elm, mulberry, mulberry, and oak, raw materials contain a large amount of starch and sugar as well as active ingredients that are beneficial to the body of the raw material. Therefore, But it is difficult to leach even in hot water because the structure becomes more dense and hard due to the starch and sugar contained in the raw material. Therefore, it is a troublesome problem that the raw material must be heated and leached. .

Accordingly, there is a need for a novel leach tea manufacturing method which can be easily leached at any time and anywhere, and can be effectively leached effectively at low temperatures.

(Tea) that finishes by pouring hot water after it is processed or processed, but there is a disadvantage that hot water is not used in real life or hot water is used in summer

A pressure-drop or expansion technique uses the pressure inside and outside the material to heat the material in an enclosed space, leaving the moisture inside the material at high temperature and high pressure. Then, instantly, the door of the expander is opened to lower the pressure outside the material to atmospheric pressure, thereby causing the volume expansion due to the external discharge of the water vapor by the water vapor pressure inside the material. That is, the pressure-drop or expansion method can be said to use a principle of instantly vaporizing water of high temperature and high pressure.

At present, the leaching of plant ingredients consumed by the general public is generally carried out without leaching or puffing process, which is an oil leach which leaches the existing raw materials, and even when manufactured through a leaning or puffing process, There is a disadvantage that hot water must be used in real life or hot water should be used in summer.

The present inventors have sought to develop a process for producing an oil-leaved tea which can be leached out from a low-temperature water very rapidly and effectively.

As a result, it is found that when the leach tea is produced through the expansion (or pressure-drop) process after the hot-air drying at a low temperature and then the leaching process at a specific temperature, the leach solution or the filtrate from the leached tea at high temperature, Thereby completing the present invention.

Accordingly, an object of the present invention is to provide a process for producing an oil-leaved tea improved in leachability.

Another object of the present invention is to provide an leached tea produced by the leaching method with improved leachability.

According to one aspect of the present invention, there is provided a process for producing a leach tea comprising the steps of: (a) cutting an extruded raw material containing a plant root, a plant skin or all thereof, and then subjecting the extruded raw material to hot air drying at 40 to 80 ° C; (b) squeezing the raw material of the leached tea which has been dried by the step (a) at 150 to 400 캜 until the internal temperature of the leach tea material reaches 85 to 95 캜; And (c) pressure-dropping the raw material of the leached tea obtained by the step (b) under a pressure of 1 to 15 kgf / cm 2 at a temperature of 150 to 300 ° C. .

The present inventors have sought to develop a method for producing leached tea which can be rapidly leached not only at a rapid leaching time but also at a low temperature in a raw material of leach tea containing roots, shells or all of them in all plants. As a result, it was found that the time for leaching of the leach solution or filtrate from the raw material of the leach tea in the low temperature water was found to be longer than the leaching time It can be remarkably shortened.

In accordance with the present invention, a plant having a porous structure can be produced by forming pores and destroying cell walls by puffing a raw material by using a puffing (or pressure-drop) technique in addition to the advantages of the conventional puffing technique. Such a porous structure accelerates the leaching of the active ingredient (leach solution or filtrate) from the plant and facilitates the absorption of water due to the diffusion of capillary action of water, thereby increasing the efficiency of leaching not only in hot water but also in cold water (low temperature). The present invention relates to a method for producing an oil-immersed car which is water-only and enjoys a good-to-body tea anytime and anywhere.

In the context of the present invention, the term " leachate raw material " means roots or bark as a part of a plant which can be used or used as an outflow vehicle, and includes edible or medicinal plant roots and shells.

According to a preferred embodiment of the present invention, in the step (a) of the present invention, the root of the plant is selected from the group consisting of raspberry, turmeric, horseradish, angelica, rootstock, groundstone, bellflower, porcine potato, And more preferably at least one plant root selected from the group consisting of wax, turmeric, daphnia, angelica root, rootstock, cornerstone, and bellflower, and more preferably at least one plant root selected from the group consisting of duckweed, turmeric, At least one plant root selected from the group consisting of bellflower, and most preferably bellflower.

According to a preferred embodiment of the present invention, in the step (a) of the present invention, the plant shell is at least one plant shell selected from the group consisting of Sanshoku, Mulberry, Elm, Mulberry, Is one or more plant shells selected from the group consisting of aquatic plants, bugs, and elms.

In the present specification, the term " low temperature hot air drying " means a step of drying with hot wind at a low temperature of 100 DEG C or less. Preferably, the step of drying the hot air in step (a) of the present invention includes a step of hot-air drying the leached tea material cut at 50 to 65 ° C.

In the specification of the present invention, the term "tongue" means to roast and soak up a medicinal material, a tea leaf, or a grain with a little bit of water without adding water, and it is a term often used in the process of removing water, .

The present invention relates to a lean tea production method capable of preventing deterioration of raw materials for leaching tea and keeping a taste for a long time by breaking fermentation or growth by destroying an oxidase composed of protein through a leaching process at an optimum temperature.

Particularly, the present invention significantly improves the problem that the flavor of the tea can not be maintained for a long time due to the souring process at a low temperature. Preferably, the step (b) in the present invention includes a step of boiling at 200 to 350 ° C.

In the present invention, the licking process is performed based on the internal temperature of the raw material of the leach, and in particular, when the internal temperature of the leach liquor reaches 88 to 92 캜, it is preferable to stop the licking process.

According to a preferred embodiment of the present invention, the internal temperature of the leachate raw material in step (b) of the present invention is 88 to 92 占 폚.

The present invention can produce an oil-leaved tea which can leach out the leach solution or the filtrate from the leach tea material very quickly and effectively by deforming the internal structure of the leached tea raw material into a porous structure through a process called puffing or pressure-drop.

It is a process that improves the flavor of the leached tea as well as removing the harmful components to the human body that have not been removed during the washing process of natural plants. However, when the leaching tea is produced only by the chewing process, many starch and sugar components contained in the raw material of the leaching tea are difficult to be leached out in the hot water because the tissue is more dense and hardened due to the chewing process. In addition, when the leaching tea is produced only by the planting process of the shell of the plant, the water-soluble dietary fiber useful for the human body and the insoluble insoluble dietary fiber, which are useful for the body as well as the cell wall binding structure, are more strongly bound to each other.

In the present invention, the pressure-drop is carried out under optimal temperature and pressure to change the structure of the raw material of the leach (plant roots or shells) into a homogeneous porous structure, so that the leach tea produced by the leaching process is cooled The leach solution can be leached out more quickly and effectively. In addition, it has an advantage that it can manufacture a healthful lean tea which can take up dietary fiber, which is an effective ingredient, in the human body by breaking the bond between the water soluble dietary fiber and the insoluble dietary fiber.

Particularly, the present invention can remarkably increase the amount of the leach solution even in water or cold water below 30 DEG C without the step of crushing or crushing the leach tea raw material through the step of expanding under the optimum range of temperature and pressure.

Step (c) in the present invention is carried out at the optimum temperature as a step of expanding.

According to a preferred embodiment of the present invention, step (c) in the present invention comprises pervaporating at 200-220 占 폚.

The expansion step in the present invention is carried out under a specific pressure. If the pressure is too low or too high, the internal structure of the leach can be deformed due to lack of porosity, resulting in hardness or too much porosity. Preferably, the step (c) in the present invention includes a step of expanding under a pressure of 3 to 10 kgf / cm < 2 >.

Further, the step (c) of expanding in the present invention can be carried out without any time limit, but it is preferably carried out for 1 to 10 minutes, more preferably for 2 to 5 minutes.

The present invention relates to a method of manufacturing a precipitator having improved leachability, and includes a step of packaging the leached tea into a leachable member so that the leached tea produced by the present invention can be easily or conveniently carried. More specifically, the leach produced by the present invention means the raw material itself, but preferably also includes a packed leach.

The " leachable member " used in the present invention can be used without limitation as long as it is a leachable raw material and liquid, that is, a member capable of directly leaking out the leachate from the leach out of the leach after contact. Preferably, , Biodegradable PLA (polylactide), and the like.

According to a preferred embodiment of the present invention, step (c) in the present invention comprises packaging the expanded leach tea raw material into a leachable member.

According to another aspect of the present invention, there is provided an leached tea produced by the leaching method with improved leachability.

In order to avoid excessive description of the specification, common points between the two will be omitted according to the invention.

The present invention relates to a process for producing a leach tea comprising the steps of: (a) cutting an extruded raw material containing plant roots, plant shells or all of them, and then subjecting the extruded raw material to hot air drying at 40 to 80 ° C; (b) squeezing the raw material of the leached tea which has been dried by the step (a) at 150 to 400 캜 until the internal temperature of the leach tea material reaches 85 to 95 캜; And (c) pressure-dropping the raw material of the leached tea obtained by the step (b) under a pressure of 1 to 15 kgf / cm 2 at a temperature of 150 to 300 ° C., thereby producing an improved leach- Thereby providing the produced leach tea.

The present invention has the effect of leaching the leach solution very quickly and efficiently not only at a high temperature but also at a low temperature of 30 DEG C or lower as well as a low temperature hot wind drying and a leaching process and also includes an expansion or a pressure- It has the advantage of being able to ingest dietary fiber, which is a useful ingredient for human body when drinking.

In addition, the present invention does not require a crushing or crushing step after the digestion process as compared with the conventional method of producing an exuded car, and an immersion car capable of leaching in water or cold water below 30 ° C can be produced without such a process.

1 is a schematic view showing a manufacturing process of the present invention.
FIG. 2 is a comparative image of the bellflower seedlings produced by the low temperature hot air drying, squeezing and puffing processes manufactured according to the present invention, and the bellflower seedlings produced only by the squeezing process.
FIG. 3 is an image comparing the results obtained by leaching the platycodone leach produced according to the present invention and leaching out the platycodon seedlings produced at 70 ° C for 2 minutes.
FIG. 4 is a graph comparing the results obtained by leaching the platycodone leach produced by the present invention and leaching out the platycodone leach produced by the leaching process at 30 ° C. for 20 minutes.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  : Bellflower Leach ( Lull  + Puffing) Manufacturing process

30 g of bellflower was washed three times and then cut. The cut bellflower was subjected to low-temperature hot air drying at 50 to 65 DEG C until the moisture content became 80%. The dried bellflower slices were placed in a frying pan at a temperature of 200 to 350 ° C and cooled to room temperature (about 25 ° C) after the internal temperature of the bellied leaf slices was cooled to 90 ° C.

The pressure-drop period was preheated at 200 to 220 ° C, and then cooled to room temperature. The bellows slices were puffed at a pressure of 3 to 10 kgf / cm 2 for 2 to 5 minutes.

The puffed bellows slices were naturally dried to complete the raw material of bellflower seedlings.

Comparative Example  : Bellflower Leach ( Lull ) Manufacture process

30 g of bellflower was washed three times and then cut. The cut bellflower was subjected to low-temperature hot air drying at 50 to 65 DEG C until the moisture content became 80%. The dried bellflower slices were placed in a frying pan at a temperature of 200 to 350 ° C. and then cooled to room temperature (about 25 ° C.) until the internal temperature of the bellied leaf slices reached 90 ° C. to complete the raw material for bellflower seedlings.

First, Example and Comparative Example were leached in water at 70 캜 for 2 minutes. As shown in the photograph of FIG. 3, it was confirmed that the leaching concentration of the Example was much higher than the leaching concentration of the Comparative Example.

Next, Example and Comparative Example were leached out at 30 캜 water for 20 minutes. As shown in the photograph of FIG. 4, it was confirmed that the leaching concentration of the example was much higher than the leaching concentration of the comparative example.

On the other hand, the leaching times according to the water temperature were compared with those of the above Examples and Comparative Examples. As a result of comparison, it was confirmed that the leaching time of the present example was up to 48 times faster than that of the comparative example, and that the leaching effect was 16.32 times faster than that of the comparative example.

compare Leaching time (sec) according to water temperature 30 ℃ 40 ℃ 50 ℃ 60 ° C 70 ℃ 80 ℃ Example 250 180 110 60 16 10 Comparative Example 1000 880 740 620 550 480

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (1)

(a) a step of cutting the raw materials of the extruded tea containing the plant roots, the plant shells or all of them, and then drying the extruded raw materials at 40 to 80 ° C with hot air;
(b) squeezing the raw material of the leached tea which has been dried by the step (a) at 150 to 400 캜 until the internal temperature of the leach tea material reaches 85 to 95 캜; And
(c) expanding the raw material of the leach extracted by the step (b) at a temperature of 150 to 300 DEG C and a pressure of 1 to 15 kgf / cm2.

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