KR20190061815A - Manufacturing Method For Red Bean Tea for Anti-Obesity Function - Google Patents

Abstract

The present invention relates to a method for manufacturing a small red bean tea which is manufactured by roasting and then pulverizing small red beans and has anti-obesity effects and reduced residues after extraction, compared to conventional small red bean teas. The present invention provides a manufacturing method of a small red bean tea, comprising the steps of (a) drying washed small red beans, followed by roasting in a roasting machine; (b) drying washed supplementary materials, followed by roasting in a roasting machine; (c) pulverizing the roasted small red beans and the supplementary materials to a predetermined size, respectively; and (d) mixing the pulverized small red beans and the supplementary materials in a predetermined mixing ratio to manufacture raw materials for the small red bean tea.

Description

Technical Field [0001] The present invention relates to a method for manufacturing an anti-obesity functional beverage having an anti-

The present invention relates to a process for producing an ornamental bean having an anti-obesity function, and more particularly, to a process for producing an ornamental bean having an anti-obesity effect, wherein the bean is roasted and then ground, And a method for producing the same.

Inner Beauty trends and markets are expanding by women who are consumers of the beauty industry. These inner beauty means that the health of the body is expressed by the external beauty, which means maximizing the external beauty of the skin by improving the health, such as the activity of the body's immune system, through the food consumed. Especially, the adjustment of body fat through dietary adjustment is being selected as an area where not only women but all modern people are interested in the most.

Due to rapid industrialization in the 20th century, obesity has been rapidly increasing due to excessive consumption of nutrients and lack of physical exercise due to changes in lifestyle and income levels. In order to prevent and treat obesity, WHO and the world have made common efforts, but the obesity population is gradually expanding.

According to the "Health ataglance" published by the OECD in 2007, the Korean adult obesity population is 3.5%, which is relatively low compared to other OECD countries. However, according to WHO data released by the World Health Organization in the same year, Compared to 22.6% in Japan, which is similar to that of European countries, which is 42.0% in Korea, indicating that the obesity population in Korea is much higher than other Asian countries.

In 2012, domestic health functional food production was only 3% higher than last year, but individual orthopedic health functional foods are showing continued growth. Garcinia cambogia extracts, which help to reduce body fat by inhibiting the synthesis of double carbohydrates into fat, are showing the fastest growth rate of 112.56% compared to the previous year. Among the top 5 products of health functional foods, the highest growth last year was 201.2% (78 → 23.5 billion won) of body fat reduction products, followed by liver health, immune function and body fat reduction by 13% There is a growing interest in dieting in society as it affects not only the problem but also the appearance.

Azuki bean (Azuki bean, Phaseolus angularis W. F. Wight.) Is an annual plant and is classified as a perennial plant. The red beans are one of the grains of rice and beans in Korea, and they have been consumed in the winter solstice and have been used to sprinkle on the main gate or the wall with red beans. Currently, it is usually used for underpants, and it is used not only for ingredients such as rice porridge, rice cake, and bread, but also for the production of sediment, yokan, and ice cream.

Also, it is recorded in Dongyoungbo feeling that the beans are warm in nature, taste is not sweet and poisonous, diarrhea, dysentery, chestnut are treated, milk is brought out, Especially, the anthocyanin of red bean is proanthocyanidin, and it is known that cyanidin content is high among them, and this pigment has been reported to exhibit antioxidant and antitumor effect. In addition, saponin contained in the red bean helps the bowel movements along with the fiber, cleanses the venom, promotes bowel movements, cleanses the bowel, and shows high efficacy in kidney disease, angiopathy, and hangover.

However, these red beans are mainly produced only with porridge or sediment, and the method of consumption is only limited. In order to produce red beans, boiled water has a high decay rate, so its utilization value is low and most of it is abandoned as waste water. Also, in case of bean tea which is sold to the standard, it is disadvantageous in that the amount of by-products to be discarded after cooking is large since it is required to discard the tea bag after extracting the red bean.

(0001) Korean Patent No. 10-1309327 (0002) Korean Patent Publication No. 10-2014-0091247

Disclosure of the Invention The present invention has been conceived in order to solve the above problems, and it is an object of the present invention to provide a method of manufacturing an ornamental bean paste which is manufactured by roasting and then crushing red beans and has a reduced anti- .

In order to solve the above-mentioned problems, the present invention provides a method for producing a roasted bean paste, comprising the steps of: (a) drying washed red beans, (b) drying and washing the washed raw material, followed by roasting; (c) pulverizing the roasted red beans and the additive to a predetermined size; And (d) mixing the pulverized red beans and the subsidiary materials at a predetermined mixing ratio to produce an ornamental raw material.

The red bean can use red bean, chungju bean or arly bean bean.

The roasting in the step (a) and the step (b) may be performed at 80 to 250 ° C for 5 to 100 minutes, respectively.

The roasting in step (a) is performed at a temperature of 180 to 200 ° C for 20 minutes and then at a temperature of 100 ° C for 30 minutes. The roasting in step (b) is performed at a temperature of 160 to 200 ° C for 10 to 20 minutes Perform

The sub ingredient may include at least one selected from the group consisting of barley, corn, brown rice, gruel, yulmu, chicory, buckwheat and soybean.

The mixing ratio of the pulverized red beans and the additives may be 1: 3 to 10: 3 by weight.

The step (d) may further comprise mixing at least one selected from the group consisting of green tea, black tea, jujube, ginseng, licorice, safflower seed, corn beard, cutter, mackerel, chrysanthemum, can do.

The method may further include the step of (e) after the step (d), and then the solvent is supplied to the starting material for the bean, followed by the extraction at a temperature of 70 to 120 ° C for 1 to 30 minutes.

The solvent may be at least one member selected from the group consisting of water, ethanol, hexane, ethyl acetate, dimethylformamide, tetrahydrofuran, chloroform, diethyl ether and butanol.

The step (d) may further include the step of (e) weighing the bean stock material at a predetermined weight, and then packaging the bean stock in a porous extract.

The red bean tea according to the present invention can be consumed at any time because it is easier to ingest than the conventional bean red bean, and can provide the bean tea which can minimize the residue after extraction compared with the existing bean tea, It is possible to provide an ornamental car having an obesity effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 schematically shows a method of manufacturing an ornamental bean according to an embodiment of the present invention.
Fig. 2 shows red beans used in one embodiment of the present invention. Fig. 2 (a) is red beans, (b) is red beans, and (c) is red beans.
FIG. 3 shows a roasting process of red beans according to an embodiment of the present invention, wherein (a) is a roasting machine used in the embodiment of the present invention, (b) is roasted red beans, (c) (D) is a photograph showing the formation of red beans after roasting, respectively.
(B) roasting the barley, (c) the brown rice before roasting, (d) the roasting process, and (c) Is a photograph showing the roasting of brown rice.
FIG. 5 is a photograph showing the bean curds from (a) to (j) according to the composition ratios obtained by extracting the bean curd according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Throughout the specification, when an element is referred to as " including " an element, it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

The present invention is capable of various modifications and various embodiments and is intended to illustrate and describe the specific embodiments in detail. It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

The terms used in the description are used only to describe certain embodiments and are not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as comprise, having, or the like are intended to designate the presence of stated features, integers, steps, operations, elements, parts or combinations thereof, and may include one or more other features, , But do not preclude the presence or addition of one or more other features, elements, components, components, or combinations thereof.

(A) drying the washed red beans, followed by pulverizing and supplying them to a roasting machine to roast the beans; (b) drying and washing the washed raw material, followed by roasting; (c) pulverizing the roasted red beans and the additive to a predetermined size; And (d) mixing the pulverized red beans and the subsidiary material at a predetermined mixing ratio to produce an ornamental raw material.

The step (a) is a step of roasting the main material, red bean, and the red bean used in the present invention can be used without restriction as long as it is available in Korea. Generally, red beans available in Korea are red beans, Chungju beans, and Arly red beans (Fig. 2), but it is preferable to use red beans with a high polyphenol flavor. The content of total red polyphenol is 21 ~ 24μg GAE / 100mL, which is higher than that of Chungju bean 15 ~ 16μg GAE / 100mL and Arlyle 17 ~ 22μg GAE / 100mL. Flavonoids also contain 8-12 μg CE / 100 mL and have almost the same content as aryri (9-12 μg CE / 100 mL) with high flavonoid content. Therefore, when red bean is used as a main raw material, extraction of a high active ingredient can be expected.

Also, unlike conventional red bean tea production method, red beans are roasted after roasting, and the roasting speed is fast and leaching is easy.

The roasting in step (a) may be performed at a temperature of 80 to 250 ° C for 5 to 100 minutes, preferably the roasting may be performed at a temperature of 180 to 200 ° C for 20 minutes, and then the roasting may be performed at 100 ° C for 30 minutes . When the dried red bean is directly extracted, it can taste a distinctive taste of red bean, and it has a disadvantage that the amount of leaching is reduced. Therefore, it is desirable to roast the red beans to improve the flavor and taste, and to increase the amount of leaching to drink. At this time, the roasting in the step (a) is carried out at 80 to 250 ° C for 5 to 100 minutes, preferably the roasting in the step (a) is carried out at a temperature of 180 to 200 ° C for 20 minutes, . If the roasting temperature exceeds 250 ° C or the roasting time exceeds 100 minutes, the surface portion of the red bean may be carbonized to cause an amber taste in the red bean tea, the color of the red bean tea can be detected, and the roasting temperature is less than 80 ° C Or less than 5 minutes, roasting may not be carried out properly, resulting in a bad taste or an elution amount (see FIG. 3).

Since the step (b) is a step of processing the subsidiary material, it is difficult to feel the original taste of red beans alone, so it is preferable to mix red beans with other kinds of raw materials. At this time, the material may be any material that can be used by roasting as described above, but it may include at least one material selected from the group consisting of barley, corn, brown rice, bean curd, yulmu, chicory, buckwheat and soybean And more preferably barley and brown rice. Barley and brown rice are easier to obtain in Korea, and when added to tea, they can enhance the savory taste and richness. Also, the taste of barley and brown rice tea may be mixed with a taste familiar to the public to reduce the heterogeneity in the initial ingestion of tea (see FIG. 4).

The roasting in step (b) is preferably carried out at 150 to 250 ° C for 5 to 20 minutes, preferably at 180 ° C for 15 minutes. When roasting is carried out at a temperature higher than 250 ° C or more than 20 minutes, the surface may be carbonized and the roasted roasted at less than 150 ° C or less than 5 minutes may result in an unsaturated taste. Can fall.

In the step (c), the roasted red beans and the supplementary raw materials are ground to a predetermined size, and the surface area of the red bean and the supplementary raw material is increased to obtain a large amount of the extract in a short time. At this time, the red bean and the subsidiary material may be ground to have a size of 0.01 to 3 mm. For smooth mixing and management, the red bean and the subsidiary material may be ground to have the same size. However, The red bean and the above additives may have different sizes.

In the step (d), it is preferable to mix the red beans pulverized in the step (c) and the supplementary material, and mix the red bean and the supplementary material so as to have a proper flavor and taste. At this time, the red beans and the additives may be mixed in a ratio of 1: 3 to 10: 3 (weight ratio), and preferably 7: 3 (weight ratio). When the ratio of red bean to additive is less than 1: 3, it is difficult to expect anti-obesity effect by red bean because of low content of red bean. When the ratio of bean is less than 10: 3, the ratio of red bean is increased, May be darkened. In addition to the above red beans and additives, various tea ingredients may be further added to improve the flavor and flavor and aroma. At this time, the blendable raw materials may include at least one selected from the group of green tea, black tea, jujube, ginseng, licorice, safflower seed, corn beard, cutter, mackerel, chrysanthemum, manure, mushroom and ginger.

The red bean tea thus prepared can be prepared as a beverage after extraction. Therefore, the step (d) may further include (e) a step of supplying the solvent to the ornamental raw material, followed by extraction at a temperature of 70 to 120 ° C for 1 to 30 minutes. The solvent may be selected from the group consisting of water, ethanol, hexane, ethyl acetate, dimethylformamide, tetrahydrofuran, chloroform, diethyl ether and butanol. Water, most preferably water. In case of extraction using water, it is possible to apply the extracted raw materials immediately, so that it is easy to manufacture beverages, and it is easy to manufacture due to minimization of accidents such as fire caused by solvents in manufacturing, but the drawback that the elution of polyphenol or flavonoid is reduced Have. In the case of extracting using ethanol, the polyphenol or flavonoid can be maximally eluted, but in order to prepare the beverage, the process of removing ethanol is required, which may increase the manufacturing cost. Therefore, when the beverage is manufactured using beeswax, the beverage is preferably extracted with water. When the beeswax is used as a mainstream mix or a mainstream additive, it is preferable to always extract the beans with ethanol.

The extraction can be carried out at a temperature of 70 to 120 ° C for 1 to 30 minutes. When the extraction temperature is less than 70 ° C or less than 1 minute, extraction may not be smooth and the content of polyphenols and flavonoids of the extract may be decreased. When the extraction temperature is more than 120 ° C or more than 30 minutes, So that the color of the tea may be changed or it may taste bad. In addition, when ethanol is used for extraction, ethanol is evaporated at high temperature extraction. Therefore, it can be extracted by pressurization. In order to increase extraction efficiency, it is also possible to use a decompression extraction method.

Also, the pulverized red bean tea can be packaged in a small amount and used as a tea bag. Therefore, the step (d) may further include (e) weighing the bean stock material at a predetermined weight, and then packaging the bean stock material in the porous extraction can. It is preferable that the bean curd be packaged in one extraction amount for the convenience of the user. Therefore, 1 ~ 20g of the bean powder can be packed in the porous extracting bag, and the porous extracting bag can be used without any limitation in the extracting bag through which the solvent can pass.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. And certain features shown in the drawings are to be enlarged or reduced or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Example 1

(1) Preparation of pulverized bean paste

Chonju red, red, green, red, green, red, red, green, and red purchased from Nonghyup were washed with water and dried. After drying, the red beans were crushed, put into a coffee roaster, roasted at 200 ° C for 20 minutes, roasted at 100 ° C for 30 minutes, and cooled to room temperature.

(2) Production of pulverized material of sub-materials

Brown rice and barley purchased from Nonghyup were washed and then dried. Then, the brown rice and barley were respectively fed to a roasting machine for coffee, and then roasted at 180 DEG C for 15 minutes and pulverized.

Example 2

The red bean pulverized material and the ground material pulverized in Example 1 were mixed in the ratio shown in Table 1 below to prepare an ore bean (Fig. 5).

A B C D E F G H I J Red bean 70 70 70 70 70 70 60 60 50 50 Roasted brown rice 5 10 15 20 25 30 35 40 45 50 Roasted barley 25 20 15 10 5 0 5 0 5 0 Sum 100 100 100 100 100 100 100 100 100 100

Experimental Example 1

10 g of each of the bean curd prepared in Example 2 was extracted in 200 ml of water at 80 ° C for 20 minutes. The beverage prepared as described above was provided to 10 trained people, and sensory evaluation was performed on the basis of 5 points. The personnel were educated enough before the experiment, and the results are shown in Table 2 below.

A B C D E F G H I J flavor 3.1 3.3 3.4 3.7 3.9 4.4 4.2 4.1 3.9 3.9 incense 3.2 3.1 3.3 3.5 4.0 4.5 4.1 4.0 3.8 3.7 color 4.3 4.2 4.4 4.3 4.2 4.3 3.9 3.8 3.0 3.1 Comprehensive preference map 3.4 3.4 3.5 3.7 4.0 4.4 3.9 3.8 3.6 3.6

 As shown in Table 2, as the content of barley is lowered, the overall preference degree is increased. When the total amount of red bean is lowered, the preference degree of color is decreased and the preference degree is decreased.

Example 3

To determine the degree of preference according to the type of each bean paste, the bean jam was prepared by mixing in the ratio shown in Table 3 below.

K L M Red bean 70 0 0 Chungju red beans 0 70 0 Arry red beans 0 0 70 Brown rice 30 30 30

Experimental Example 2

10 g of each of the bean curds prepared in Example 3 was extracted into 200 ml of water at 80 ° C for 20 minutes. The beverage thus prepared was provided to 10 trained people, and sensory evaluation was performed on the basis of 5 points. The personnel were educated enough before the experiment, and the results are shown in Table 4 below.

K L M flavor 4.4 4.1 4.0 incense 4.5 3.8 3.9 color 4.3 4.4 4.3 Comprehensive preference map 4.4 3.9 3.8

As shown in Table 4, K showed the highest results with red beans. This was mainly due to the taste and flavor of red bean paste, which is used more versatily than chungju bean paste or arry red bean paste, which is mainly used for sedimentation.

Example 4

The effect of roasting was investigated by different roasting process. The roasting conditions used were as follows.

(O) The red bean of Example 1 was used.

(P) In the same manner as in Example 1, except that red beans were roasted at a temperature of 250 DEG C for 30 minutes and roasted at 100 DEG C for 30 minutes.

(Q) In the same manner as in Example 1, except that red beans were roasted at a temperature of 100 DEG C for 10 minutes and roasted at 100 DEG C for 30 minutes.

(R) In the same manner as in Example 1 except that red beans were roasted at a temperature of 200 ° C for 20 minutes.

(S) In the same manner as in Example 1 except that the red beans were roasted at a temperature of 100 ° C for 10 minutes.

Experimental Example 3

Using the red bean paste prepared in Example 4, bean tea was prepared and extracted at the same ratio as F of Example 2. The beverage thus prepared was provided to 10 trained personnel, and sensory evaluation was performed on the basis of the scale of 5 points. The above personnel were sufficiently trained before the experiment, and the results are shown in Table 5 below.

O P Q R S flavor 4.4 3.1 2.9 3.0 2.8 incense 4.5 3.8 2.1 3.1 2.0 color 4.3 3.1 3.3 2.9 3.1 Comprehensive preference map 4.4 3.3 2.8 3.0 2.5

As shown in Table 5, when the roasting method was changed, the taste and flavor decreased at the top. This indicates that when roasting at a high temperature for a long time, the taste and flavor are generated. When roasting at a low temperature, It seems to be because it is not eluted. Also, R and S which were not roasted for 30 minutes at 100 ℃ showed decreased flavor and aroma.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

(a) drying the washed red beans, pulverizing them, supplying them to a roasting machine and roasting them;
(b) drying and washing the washed raw material, followed by roasting;
(c) pulverizing the roasted red beans and the additive to a predetermined size; And
(d) mixing the pulverized red beans and the subsidiary materials at a certain mixing ratio to prepare an aldehyde raw material;
Wherein the method comprises the steps of:
The method according to claim 1,
Wherein the red bean is red bean red bean, chungju bean bean or arly bean bean.
The method according to claim 1,
Wherein the roasting of the step (a) and the step (b) is performed at 80 to 250 ° C for 5 to 100 minutes, respectively.
The method of claim 3,
The roasting in step (a) is performed at a temperature of 180 to 200 ° C for 20 minutes and then at a temperature of 100 ° C for 30 minutes. The roasting in step (b) is performed at a temperature of 160 to 200 ° C for 10 to 20 minutes Wherein the method comprises the steps of:
The method according to claim 1,
Wherein the additive material comprises at least one selected from the group consisting of barley, corn, brown rice, danguli, yulmu, chicory, buckwheat and soybean.
The method according to claim 1,
Wherein the mixing ratio of the pulverized red beans to the additives is 1: 3 to 10: 3 by weight.
The method according to claim 1,
The step (d) may further comprise mixing at least one selected from the group consisting of green tea, black tea, jujube, ginseng, licorice, safflower seed, corn beard, cutter, mackerel, chrysanthemum, Wherein the method comprises the steps of:
The method according to claim 1,
Further comprising the step of: (e) after the step (d), supplying a solvent to the raw material of the aldehyde, and then extracting the mixture at a temperature of 70 to 120 ° C for 1 to 30 minutes.
9. The method of claim 8,
Wherein the solvent is one of water, ethanol, hexane, ethyl acetate, dimethylformamide, tetrahydrofuran, chloroform, diethyl ether and butanol.
The method according to claim 1,
Further comprising the step of (e) after the step (d), weighing the bean stock material at a predetermined weight, and then packing the bean stock in a porous extraction bag.

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