KR20180126860A - Manufacturing method of red platycodon tea - Google Patents

Abstract

The present invention relates to a manufacturing method of red bellflower root tea. Specifically, the manufacturing method of red bellflower root tea comprises: a washing step of washing bellflower root; a steaming step of steaming the washed bellflower root at 95 to 100°C for 270 to 330 minutes; a drying step of drying the steamed bellflower root at 55 to 60°C for 10 to 24 hours; a cutting step of cutting the dried bellflower root to the thickness of 5 to 10 mm; a roasting step of roasting the cut bellflower root at 200 to 220°C for 50 to 80 minutes while irradiating far infrared rays to the cut bellflower root in a far-infrared roasting machine to obtain a roasted bellflower root; and a packing step of packing the roasted bellflower root. According to the present invention, the manufacturing method can manufacture the red bellflower root tea which not only has improved preference by removing peculiar spicy and bitter tastes of bellflower root but also is excellent in free amino acid contents and crude saponin contents of asparagine, glutamic acid, GABA, and the like.

Description

{Manufacturing method of red platycodon tea}

The present invention relates to a method for manufacturing a red coral tea, and more particularly, A washing step of washing the washed bellflower at a temperature of 95 to 100 DEG C for 270 to 330 minutes; Drying the cooked bellflower at 55 to 60 DEG C for 10 to 24 hours; A step of dividing the dried bellflower into a thickness of 5 to 10 mm; A step in which the cut bellflower is fired at 200 to 220 DEG C for 50 to 80 minutes while being irradiated with far-infrared rays from a far-infrared ray sonicator; And a packaging step of packaging the squeezed platters.

The bellflower is a good food for the lungs and bronchi, so that it contains more than 200 records. Looking back at the old records, in the 'Prince Gangmok', the bellflower was spicy and tasteless, and the quality was poor. The mouth, tongue, and throat swell and not only cure the sick, but also fever and fever around the eyes and nose, it is said to be effective. It is known that bellflower must be used for all the agriculture, especially in the eyes, nose, ears, mouth and throat.

The bellflower is known to treat the diseases caused by heat and energy, which is tasted and has properties that calm down and calm down. Bellows were also used when the humidification was frustrating, swollen and swollen or painful.

Also, if you look at the records of [Cheonjangwon diary] on January 20, 38, Yeongjo, it is a condition where Yeongjo is so painful that his throat hurts so badly that his throat is very much pungent and painful. In this way, bellflower is known to have a good effect when sore throat. In addition, in the royal family of the Joseon Dodonga was used in various medicines along with other medicines. There are Ohmyeong Light, boiled plum and bellflower, boiled liquorice and bellflower boiled together, roasted glutinous rice, bellflower, mokmundong, oak, janghonghong, and honey tea.

On the other hand, Korea has been using traditional medicines having the meaning of 'clear water in which one or two kinds of medicines are boiled for use in medicinal use', and Korean Patent No. 10-1080573, 10-1202988, 10-1087192 and the like, various techniques related to the weaknesses are still being researched and developed.

Platycodon has also been used as an abbreviation due to its excellent effects as described above. However, despite its excellent efficacy due to its distinctive aroma, spicy and bitter taste, many people are reluctant to drink tea. Due to these problems, there are some cases where they are used in combination with many other kinds of materials. However, in this case, it is insufficient to sufficiently exhibit the excellent effect of the bellflower.

Accordingly, the present inventors have found that, in providing the bellflower in the form of tea, it is possible to eliminate the spicy and bitter taste unique to the bellflower, thereby improving the preference degree, while lowering or even strengthening the loss of the useful ingredient, And to develop a method to make it possible to enjoy useful effects.

Korean Patent No. 10-1080573 Korean Patent No. 10-1202988 Korean Patent No. 10-1087192

Therefore, it is a main object of the present invention to provide a method of providing bellflower in the form of tea by eliminating spicy and bitter taste unique to the bellflower, thereby improving the preference of the bellflower so that anyone can drink without irritation and enhances the useful components of the bellflower such as organic amino acid and crude saponin The present invention provides a method for manufacturing a bellflower-processed tea.

According to one aspect of the present invention, the present invention provides a cleaning method comprising: a washing step of washing a bellflower; A washing step of washing the washed bellflower at a temperature of 95 to 100 DEG C for 270 to 330 minutes; Drying the cooked bellflower at 55 to 60 DEG C for 10 to 24 hours; A step of dividing the dried bellflower into a thickness of 5 to 10 mm; A step in which the cut bellflower is fired at 200 to 220 DEG C for 50 to 80 minutes while being irradiated with far-infrared rays from a far-infrared ray sonicator; And a packaging step of packaging the squeezed platters.

In the present invention, it is preferable that the steaming is performed for 290 to 310 minutes, the drying is performed for 15 to 20 hours, and the boiling is performed for 55 to 65 minutes.

According to the present invention, the sweet and bitter taste unique to the bellflower can be removed, the preference degree is improved, and red rouge tea having excellent free amino acid content and crude saponin content such as asparagine, glutamic acid and GABA can be produced.

FIG. 1 is a block diagram showing a method for manufacturing a red coral tea according to an embodiment of the present invention.
FIG. 2 is a graph comparing the sensory evaluation results of the red flounder of the present invention with that of the dried black crucifix according to the present invention.
FIG. 3 is a graph showing the comparison of the content of organic amino acids in red flounder green tea according to an embodiment of the present invention, dry red corona green tea,
FIG. 4 is a graph showing the crude saponin content of dried red coral tea and green algae in the control group according to an embodiment of the present invention.

A method for manufacturing a red floret tea according to the present invention comprises: a washing step of washing a broth; A washing step of washing the washed bellflower at a temperature of 95 to 100 DEG C for 270 to 330 minutes; Drying the cooked bellflower at 55 to 60 DEG C for 10 to 24 hours; A step of dividing the dried bellflower into a thickness of 5 to 10 mm; A step in which the cut bellflower is fired at 200 to 220 DEG C for 50 to 80 minutes while being irradiated with far-infrared rays from a far-infrared ray sonicator; And a wrapping step of wrapping the knotted bellflower.

In the present invention, the term "bellflower" refers to the root of Platycodon grandiflorum , which is a perennial herbaceous plant, and it is preferable to use a bellflower of two to four years in consideration of the sensory property and the useful ingredient content of the red bellflower.

The cleaning step is for removing foreign substances such as soil and dust adhering to the surface of the prepared bellflower, and a cleaning method that is usually applied when using the bellflower as a food material can be used. Generally, bellflower is water washing method, and high-pressure water can more effectively remove foreign matter on the surface. After washing with water, it is preferable to remove the water on the surface through the dehydration process.

The steaming step is a step of steaming the bellflower. Through this process, the maple and arine flavor inherent to the bellflower can be alleviated and the optimum taste and flavor can be maintained. It is also thought that it plays an important role in the increase of organic amino acid content and crude saponin content. In the present invention, the temperature and time conditions for the steaming are set at 95 to 100 ° C and 270 to 330 minutes, which is a condition for maximizing the above effect, more preferably, the steaming time is 290 to 310 minutes.

The drying step is a step of removing moisture of the blossomed bellflower, and a method of drying at 55 to 60 ° C for 10 to 24 hours is used to remove a sufficient amount of water while preventing the loss of useful components of the bellflower. It is more preferable to dry at the above temperature for 15 to 20 hours.

The trimming step is a step of cutting the bellows to a size suitable for the subsequent bending step. In the present invention, the trimming thickness is 5 to 10 mm. Depending on the thickness of the slice, there may be a difference in the effect of the bellflower effect depending on the frying step, and a problem of loss of the useful ingredient may occur. And more preferably 8 to 9 mm. There is no great limitation on the length, but about 1 to 3 cm is suitable. After sieving, it is preferable to remove dust or particles from the sieving process by sieving to uniform size and remove foreign matter.

In the frying step, frying the bellflower in high heat to improve the fragrance and remove moisture. In the present invention, the far infrared ray sonicator uses a method of heating at 200 to 220 DEG C for 50 to 80 minutes while irradiating far-infrared rays. It is enough that the far-infrared rays are conventionally used at a wavelength of 5 to 1000 mu m. The far infrared ray irradiation, the temperature and the time condition are preferably the conditions necessary for the proper removal and the moisture removal, more preferably the temperature is set to 205 to 215 DEG C to 210 DEG C, and the time is preferably 55 to 65 minutes.

After the steaming, drying and kneading steps, the bellflower becomes reddish. Such reddishness may also have a great influence on the tea's sensory properties. Depending on the conditions of the cooking, drying and kneading as described above, such coloring may also show a large difference.

The bellflower having been subjected to the above-mentioned kneading step can be sufficiently cooled to room temperature and then packed in the form of a normal tea bag, a triangular tea bag, a paper tube, etc. in an appropriate amount. Before packaging, it is desirable to size and remove foreign matter through an additional screening process.

The red rouge tea of the present invention can be used in the form of a tea drink while being concerned about hot water. In this case, it is preferable that the ratio is 80-150 ml per 1 g of red sea bream, and it is preferable to add hot water at 80-100 ° C for 2 to 5 minutes.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1: Production of red floret tea

After preparation of freshwater bellflower of 2 to 4 years old, high pressure washes on clean water to remove foreign matter and dehydrate.

The washed bellflower was placed in a steam steamer and then steamed at 95 to 100 ° C for 5 hours.

After the steaming process, the bellflower was taken out from the steamer, put in a hot air dryer, and dried at 55 to 60 ° C for about 18 hours.

The dried bellflower was cut with a cutting machine to a thickness of about 8 to 9 mm, sieved to remove a small powder formed by the sieving process, and then the size of the sieve was adjusted by the naked eye to remove foreign matter.

The selected bellflower was placed in a far infrared ray sonicator and irradiated with far-infrared rays (wavelength: 5 to 1000 μm) and cooled at about 210 ° C. for 1 hour.

The sieve was screened again to remove the small powder, and the size was adjusted by visual selection.

Finally, it was pulverized and packed into a size suitable for the standard packaging such as general tea bag, triangular tea bag, and branch pipe.

Experimental Example 1. Sensory Evaluation

The sensory evaluation of the red sea bream prepared in Example 1 was carried out.

As a control group, dried bellflower tea prepared by drying and kneading was used without any process such as steam cooking. More specifically, it is washed, dewatered, dehydrated, and then cut to a thickness of about 8 to 9 mm, dried in a tray at 60 to 80 ° C. for 10 to 16 hours, irradiated with far-infrared rays (wavelength: 5 to 1000 μm ). After cooling for 1 hour at about 210 ° C, the mixture was cooled at room temperature and screened to prepare dry Doradji tea.

2 g of each of the Hongdorajee tea (experimental group) and the dried bellflower tea (control group) of Example 1 were poured in 200 ml of hot water at about 90 캜 for 2 to 3 minutes and immediately tasted.

A sensory evaluation was performed on a 5 - point scale (5, very good; 4, slightly better; 3, moderate; 2, slightly poor; 1, not very good) for 30 males and 20 females in their 20s and 60s. The results of each sensory evaluation are shown in the following Tables 1 and 2, which are shown graphically in FIG.

Bellflower tea flavor Flavor bitter Arin flavor preference One 3 3 3 2 3 2 4 4 4 3 3 3 4 4 3 3 3 4 3 3 4 4 4 5 3 3 3 3 3 6 2 2 2 2 2 7 4 4 3 3 3 8 4 4 3 3 3 9 3 3 2 4 3 10 4 3 3 2 3 11 2 3 3 2 2 12 2 2 One One 2 13 3 3 3 3 3 14 4 3 2 One 2 15 3 3 3 3 3 16 4 4 4 3 3 17 4 4 3 3 4 18 3 3 4 2 2 19 3 3 4 3 3 20 3 3 3 3 3 21 3 3 2 2 2 22 4 3 2 2 3 23 4 4 2 2 2 24 4 4 3 3 3 25 4 4 3 3 3 26 4 4 3 2 3 27 3 3 2 2 3 28 3 3 One One 2 29 4 4 2 One 4 30 4 4 One One 3 Average 3.4 3.3 2.7 2.4 2.8

Red bellflower tea flavor Flavor bitter Arin flavor preference One 5 5 5 5 5 2 4 4 4 3 4 3 5 5 4 4 4 4 4 4 5 5 5 5 3 3 3 3 4 6 3 3 3 3 3 7 5 5 4 4 4 8 4 4 4 4 4 9 4 4 3 4 4 10 5 5 5 5 5 11 3 4 4 4 3 12 3 3 2 3 4 13 3 3 3 3 3 14 5 4 3 3 4 15 4 4 4 4 4 16 4 4 4 3 4 17 5 5 4 4 5 18 4 4 5 4 3 19 4 4 5 5 5 20 4 3 3 3 3 21 4 5 3 3 4 22 4 4 3 4 5 23 5 5 3 4 4 24 4 4 3 3 4 25 4 4 5 5 4 26 4 4 4 3 3 27 4 3 3 3 4 28 4 3 3 4 3 29 4 4 3 3 5 30 5 5 3 4 4 Average 4.1 4.0 3.7 3.7 4.0

As a result of sensory evaluation, taste, flavor, bitter taste, arine taste, and preference were all evaluated by Hongdoraji tea.

Experimental Example 2. Comparative analysis of free amino acid content

The free amino acid content of the red sea bream prepared in Example 1 was analyzed in comparison with the control group such as dried sardines.

Sulfosalicylic acid dihydrate (1 ml) was added to the filtrate, and the mixture was allowed to stand in a refrigerator at 4 ° C for 24 hours to precipitate proteins. The proteins were centrifuged at 4,000 rpm for 15 minutes The supernatant was concentrated at 40 ° C or less using a rotary evaporator (EYELA N-1100V-W, JAPAN) and dissolved in 5 mL of 0.2 M lithium citrate loading buffer (pH 2.2). (Sigma S7130 Aminoacid reagent organizer, Germany), and UV / VIS detector was detected at 400 nm (1.00 AU) and 570 nm (1.00 AU).

As a result, the total amino acid content was increased by 38%, especially the asparagine content was increased 1,000 times or more and the glutamic acid content was increased 3.5 times or more (see FIG. 3). Asparagine increases sweetness and binds to acetaldehyde, eliminating toxic substances, and is good at resolving hangovers. It can help balance nervous system and help relieve nervousness and stress. In the case of glutamic acid, it is an amino acid giving sourness and richness. In the case of Hongdo-jaja tea of the present invention, glutamic acid is increased and soft acidity and sweetness are increased, and fatigue recovery function is also possessed.

Experimental Example 3. Comparative analysis of crude saponin content

The crude saponin content of the red sea bream prepared in Example 1 was analyzed by comparing with the control group such as dried bellflower.

The red ginseng experiment method (reflux extraction method) of food circulation was used, and more specifically, it is as follows.

50 ml of butanol was added to 7 g of the sample, and the mixture was refluxed for 3 hours at 70 to 80 ° C., collected by reflux and separated into 20 ml of distilled water. The saturated butanol layer was separated and concentrated under reduced pressure Respectively. 50 ml of ether was added to the concentrate and the mixture was refluxed at 35 ° C for 20 minutes to separate the fat. The residue was dried at 105 ° C for 20 minutes and allowed to cool for 30 minutes in a desiccator. The crude saponin content Respectively.

Crude saponin content (mg / g) =

A: Weight after drying of the concentrated flask (mg)

B: Weight (mg) of the concentrated flask before drying

C: Sample weight (g)

As a result, crude saponin content increased more than 3.5 times in dried platycodon and red platycodon when compared with raw platycodon, and crude saponin content was increased without swelling or loss of crude saponin even when making red platycodon 4). The crude saponin content of 4 years old red ginseng is about 1 ~ 3%. The red ginseng of the present invention is 2.64%, and the crude saponin content is high enough to be comparable to that of red ginseng.

Claims (2)

A washing step of washing the bellflower;
A washing step of washing the washed bellflower at a temperature of 95 to 100 DEG C for 270 to 330 minutes;
Drying the cooked bellflower at 55 to 60 DEG C for 10 to 24 hours;
A step of dividing the dried bellflower into a thickness of 5 to 10 mm;
A step of finely chopping the chopped bellflower at 200 to 220 DEG C for 50 to 80 minutes while irradiating far-infrared rays from a far-infrared ray sonicator; And
And a packaging step of packaging the squeezed platters. The method according to claim 1,
The steaming was performed for 290 to 310 minutes,
The drying is carried out for 15 to 20 hours,
Wherein the roasting is carried out for 55 to 65 minutes.

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