KR20220035586A - Lance asiabell root fermented ripening tea and preparation method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing lance asiabell root fermented ripening tea. More specifically, the characteristic bitter taste of lance asiabell root is removed by fermenting and ripening lance asiabell root in a specific step. Active ingredients of lance asiabell root itself can be well leached into tea.

Description

Fermented deodeok root tea and its manufacturing method {LANCE ASIABELL ROOT FERMENTED RIPENING TEA AND PREPARATION METHOD THEREOF}

The present invention relates to fermented deodeok root tea and a method for producing the same. More specifically, by producing deodeok root into tea through a specific step, fermented and matured deodeok root tea is produced in a form in which the active ingredients of the deodeok root itself can be leached into tea. It is about manufacturing method.

Codonopsis lanceolata , also called white ginseng or white ginseng, is a perennial vine belonging to the Campanula family. Its origin is Korea, and it is distributed in Japan, China, etc., from high mountains over 2,000 m above sea level to riversides, hills, plateaus, fields, and other areas. It grows wild everywhere, including at the foot of mountains. The roots of Deodeok are similar to bellflower or ginseng, and the vines are usually hairless and white latex comes out when cut. The leaves of Deodeok are pointed and long, similar to goji leaves, but are known to be smaller and serrated. Deodeok has been used as a medicinal herb in China since ancient times, but in Korea it has been mainly used as a variety of food ingredients. It contains a large amount of saponin, so it has a unique astringent taste, has a strong unique aroma, and is rich in minerals such as iron and calcium. It is known to be an alkaline food. Deodeok is effective for respiratory diseases, cancer, diabetes, inflammation, postpartum disease, and detoxification, so it is not only used as a medicine, but also as a nutritional tonic for modern people suffering from various adult diseases caused by the recent westernization of diet, lack of exercise, and accumulated stress. Interest in deodeok is increasing as a functional food containing abundant dietary fiber and vitamins along with its fatigue recovery effect.

Meanwhile, deodeok root is mainly used as a food ingredient in Korea, but its use is limited because it is not easy to develop as a food that can satisfy various preferences due to its unique bitter taste. Therefore, there is a need for the development of foods that can be easily consumed while satisfying the diverse tastes of modern people using deodeok roots.

Accordingly, the present inventors tried to develop a food that can be easily consumed by anyone, regardless of gender or age, by containing the deodeok root, which is good for the body, as an active ingredient, and at the same time improving the bitter taste of the deodeok root. And through the first roasting stage, fermentation ripening stage, second roasting stage, third roasting and aroma storage stage, the fermented deodeok root tea not only has beneficial effects but also improves the unique bitter taste so that it can be consumed as a tea with excellent flavor. It was confirmed that this was possible, and the present invention was completed.

The purpose of the present invention is to provide a method for producing fermented and matured Deodeok root tea with improved inherent beneficial effects and overall preference of Deodeok root.

In order to achieve the above object, the present invention

1) Cutting the head and main root of Deodeok root;

2) thickening the cut deodeok root of step 1) using boiled water containing at least one selected from the group consisting of garlic, dried mugwort, licorice, and jujube;

3) Shading and first roasting the thickened deodeok root in step 2);

4) fermenting and maturing the deodeok root in the shade and first roasted in step 3);

5) Second roasting of the fermented and matured deodeok roots in step 4); and

6) thirdly roasting and fragrant the deodeok roots that have been roasted secondarily in step 5); providing a method for producing fermented and aged deodeok root tea, including the steps of:

Additionally, the present invention provides fermented and aged cod root tea produced by the method according to the present invention.

The fermented and matured cod root tea prepared by the method according to the present invention can provide tea with excellent flavor as well as the beneficial effects of cod deok root, and the unique taste and aroma of deodeok root is eliminated. can be provided.

Figure 1 is a flowchart of a method for producing fermented and aged cod root tea according to the present invention.

Hereinafter, the present invention will be described in more detail.

This invention

1) Cutting the head and main root of Deodeok root;

2) thickening the cut deodeok root of step 1) using boiled water containing at least one selected from the group consisting of garlic, dried mugwort, licorice, and jujube;

3) Shading and first roasting the thickened deodeok root in step 2);

4) fermenting and maturing the deodeok root in the shade and first roasted in step 3);

5) Second roasting of the fermented and matured deodeok root in step 4); and

6) thirdly roasting and fragrant the deodeok roots that have been roasted secondarily in step 5); providing a method for producing fermented and aged deodeok root tea, including the steps of:

Additionally, the present invention provides fermented and aged cod root tea produced by the method according to the present invention.

Hereinafter, the method for producing fermented and aged Daodeok root tea of the present invention will be described in detail step by step.

In the present invention, it is preferable that the Deodeok roots are collected, specifically, cleaned and dried roots. In addition, the roots of Deodeok can be collected commercially, and the method of obtaining the roots of Deodeok is not particularly limited.

The step 1) is a step of cutting the head and main root of the Deodeok root. The head of the Deodeok root can be cut by 0.1 to 5 cm, specifically 0.5 to 3 cm, and more specifically, the head can be cut by 1 to 2 cm. You can. In addition, after cutting the brain head, the main roots can be cut at intervals of 0.1 to 1 cm, and more specifically, at intervals of 0.2 to 0.5 cm. By cutting the deodeok root, the shade drying and fermentation stages of fermented and matured tea can proceed more smoothly, and the unique scent of deodeok can be reproduced in abundance during steaming, which can be advantageous in terms of palatability.

Step 2) is a step of thickening the cut deodeok roots of step 1). The thickening involves thickening the deodeok roots using boiled boiled water with at least one selected from the group consisting of garlic, dried mugwort, licorice, and jujube. It can be done, and more specifically, deodeok root can be thickened using boiled water containing garlic, dried mugwort, licorice, and jujube. The hot water can be prepared by adding garlic, dried mugwort, licorice, and jujube to water and boiling it for 5 minutes to 10 hours. Specifically, it can be prepared by boiling it for 30 minutes to 5 hours, and more specifically, boiling it for 1 hour to 2 hours. It can be manufactured, but is not limited to this. At this time, garlic may be included in water at about 0.1 to 10 parts by weight per 100 parts by weight of water, specifically 0.5 to 5 parts by weight, and more specifically 1 to 3 parts by weight. In addition, dried mugwort may be included in water at about 0.1 to 10 parts by weight per 100 parts by weight of water, specifically 0.2 to 5 parts by weight, and more specifically 0.3 to 3 parts by weight. Additionally, licorice may be included in water at about 0.001 to 1 part by weight per 100 parts by weight of water, specifically 0.003 to 0.5 parts by weight, and more specifically 0.005 to 0.1 parts by weight, but is not limited thereto. No. Additionally, jujube may be included in water at about 0.01 to 10 parts by weight per 100 parts by weight of water, specifically 0.05 to 5 parts by weight, and more specifically 0.1 to 3 parts by weight.

Additionally, the thickening may be performed for 30 seconds to 30 minutes, may be performed for 1 minute to 20 minutes, and may be performed for 3 minutes to 10 minutes, but is not limited thereto. This thickener inhibits the activity of the enzyme, stops the fermentation effect caused by the enzyme, and removes the bitter taste, thereby sterilizing the root and removing the bitter taste while maintaining the root's unique color. Additionally, in the present invention, the above effect can be maximized by thickening garlic, dried mugwort, licorice, and jujube with boiled water.

Step 3) is a step of shade-drying and first-rinsing the deodeok roots that have undergone the thickening step in step 2), and the shade can be dried for 1 to 30 hours, specifically for 3 to 20 hours. , More specifically, it can be shaded for 5 to 10 hours, but is not limited to this. When drying deodeok roots, their original color may be lost due to loss of moisture contained in the deodeok roots, so it is preferable to dry them in the shade. The shade can be dried naturally in a well-ventilated shade, and can be dried in a dryer or ventilated shade. Artificial drying can be done using a device, but it is not limited to this.

In addition, the roasting may be done at a temperature of 10 to 100°C on a roasting pan, electric film or hot plate, specifically at a temperature of 20 to 80°C, and more specifically at a temperature of 30 to 50°C. However, it is not limited to this. Moisture can be removed by turning the roasting evenly, and the roasting time can be appropriately adjusted to maintain humidity suitable for fermentation in the fermentation ripening stage.

Step 4) is a step of fermenting and maturing the deodeok root that has undergone the shade drying and first roasting steps in step 3). Specifically, the yeast is crushed into small pieces, a straw cushion is spread on a heating plate, and a cotton wrapping cloth is stretched on top of the yeast. In step 3), the roots of deodeok that have been shaded and first roasted are placed and covered in that order with plastic, a cotton cloth, and a blanket to prevent heat from escaping, followed by fermentation and maturation.

The yeast is made by propagating mold of the genus Aspergillus on grains. The grains used are different depending on the brewing product, and generally rice malt, wheat bran malt, beans coated with finely crushed wheat, and soybean malt are mainly used. It is known. In the present invention, the yeast may preferably be wheat bran yeast.

The fermentation ripening may be performed at a temperature of 10 to 100°C, specifically at a temperature of 20 to 80°C, and more specifically at a temperature of 30 to 50°C. Additionally, the fermentation ripening may be performed for 1 to 15 hours, specifically for 3 to 10 hours, and more specifically for 5 to 8 hours. In addition, the fermentation ripening may be performed at a humidity of 30 to 80%, specifically at 40 to 70%, and more specifically at 50 to 60%.

In fermentation, it is very important to keep the temperature constant as mentioned above. If the temperature is irregular, fermentation does not work well and spoilage may occur, so the temperature must be carefully maintained. In addition, if the fermentation ripening temperature in step 4) is less than 10 ℃ or exceeds 100 ℃, or if the fermentation maturation time is less than 1 hour or more than 15 hours, the flavor may be reduced when cooking, and the deodeok root It can ruin the deep flavor of fermented and aged tea. Additionally, if the humidity is irregular, rancidity and decay of the yeast may occur, making fermentation difficult.

Step 5) is a second roasting of the deodeok root that has undergone the fermentation and maturation step of step 4), and the roasting can be shaded for 1 to 30 hours, specifically 5 to 20 hours, More specifically, it may be roasted for 8 to 15 hours, but is not limited thereto. In addition, the roasting may be performed on a hot plate at 10 to 90°C, specifically on a hot plate at 20 to 70°C, and more specifically on a hot plate at 30 to 50°C, but is not limited thereto. no.

In addition, when roasting the tea more than two times, the taste and aroma of the tea is condensed during the roasting process compared to tea that was roasted only the first time, so you can feel a deeper taste and aroma along with the umami when brewing the tea. Even if you roast the tea several times, the tea remains strong. It can be observed that the color is maintained.

Step 6) is a step of third peeling and fragrant storage of the cod root that has undergone the second peeling step in step 5), and the third peeling is carried out over direct heat on a peeling pan, electric film, or hot plate at a temperature of 30 to 150 ° C. It can be roasted at a temperature of 50 to 100°C, and more specifically it can be roasted at a temperature of 70 to 80°C, but it is not limited thereto, and the roasting and cooling are repeated in the above roasting step. By repeating the softening and cooling of the deodeok root tissue, purification and mutation of the tissue is induced, thereby inducing the active ingredients of the deodeok root to be leached as much as possible and maximizing the sustainability of the fermented and matured deodeok root tea in the rain forest. You can.

In addition, the incense wrapping can be performed for 0.5 to 10 hours by covering the pan with a cotton wrapping cloth turned off after roasting, specifically for 1 to 7 hours, and more specifically for 3 to 5 hours. However, it is not limited to this. After the finished fermented deodeok root tea is cooled sufficiently, it is sealed and stored to prevent air from entering.

In a specific embodiment of the present invention, in order to produce fermented deodeok root tea, the present inventors cut the brain heads and main roots of deodeok root, steamed them, dried them in the shade, roasted them for the first time, and then fermented and aged them. Next, the second roasting was done, the third roasting was done, and the tea was finished with incense storage to complete the deodeok root fermentation and maturation tea.

In addition, the present inventors conducted a sensory evaluation on the fermented cod root tea and the cod herb root tea prepared by the method of producing a common cod root fermented tea or detox root roasted tea, and as a result, the fermented detox root tea of the present invention was found to be It was confirmed that the comprehensive preference, including taste, aroma, and color, of the tea brewed as tea was superior to that of general fermented and matured Deodeok root tea or roasted Deodeok root tea.

Therefore, the fermented and aged cod root tea prepared according to the method of the present invention not only has the beneficial effects of cod deok root but also maintains its unique taste and aroma, thereby providing aesthetic satisfaction to consumers.

Hereinafter, the present invention will be described in detail through examples, comparative examples, and experimental examples.

However, the following examples, comparative examples, and experimental examples only illustrate the present invention, and the content of the present invention is not limited to the following examples, comparative examples, and experimental examples.

<Example 1> Preparation of fermented deodeok root tea

To prepare fermented deodeok root tea, the following steps were performed.

<1-1> Raw material preparation step

After the collected Deodeok root was thoroughly washed and the moisture was removed, the head above the root was cut to 1.5 cm, and the main root was cut to a thickness of 0.3 cm.

<1-2> Thickening step

To prepare hot water, add 35 g of garlic, 10 g of dried mugwort, 0.2 g of licorice, and 20 g of jujube to 2 liters of water and boil over medium heat for 1 hour. Next, the deodeok root obtained in Example <1-1> was thickened for 4 minutes using the boiled water.

<1-3> Shade drying and first baking stage

To dry the deodeok root obtained in Example <1-2>, it was naturally dried in a well-ventilated shade for 6 hours.

Next, the shade-dried roots of Deodeok were roasted on a hot plate at 40°C for 9 hours until the moisture disappeared.

<1-4> Fermentation ripening step

After crushing the wheat bran malt into small pieces, spread a straw cushion on the heating plate, spread a cotton cloth on top of it, then place the cod root obtained in Example <1-3> and cover it with a cotton cloth and a blanket in that order to prevent the heat from escaping. Afterwards, it was fermented for 6 hours at a temperature of 40°C and a constant humidity of 65%.

<1-5> 2nd peeling step

The root of Deodeok obtained in Example <1-4> was roasted a second time on a hot plate at 40°C for 9 hours.

<1-6> 3rd roasting and incense storage stage

The deodeok roots obtained in Example <1-5> were roasted and cooled repeatedly in a roasting pan at 75°C over direct heat until the moisture disappeared.

Next, the second-roasted deodeok root was covered with a cotton cloth with the heat turned off and kept incense for 4 hours to prepare fermented and aged deodeok root tea.

<Comparative Example 1> Production of deodeok root fermentation-aged tea with different thickening processes

<1-1> Preparation of fermented and aged cod root tea thickened with water

Fermented and aged cod root tea was prepared according to the manufacturing method of <Example 1>, except that in step <1-2> of Example, it was thickened using water without garlic, dried mugwort, licorice, and jujube.

<1-2> Preparation of fermented and aged tea from cod root thickened with licorice water

Fermented and aged tea from cod root was prepared according to the manufacturing method of <Example 1>, except that in step <1-2> of Example, only licorice was added without adding garlic, dried mugwort, and jujube, and the tea was thickened with boiled water.

<Comparative Example 2> Production of deodeok root tea without fermentation and maturation process

Roasted deodeok root tea was prepared according to the manufacturing method in <Example 1>, except that the fermentation and maturation process was not performed in steps <1-4> of the above Example.

<Comparative Example 3> Manufacture of fermented and matured deodeok root tea with only first roasting

Fermentation-aged tea of deodeok root was produced according to the manufacturing method of <Example 1>, except that the second roasting process in step <1-5> of Example and the third roasting process of step <1-6> of Example above were not performed. Manufactured.

<Experimental Example 1> Sensory evaluation

Fermentation-ripened deodeok root tea of <Example 1> prepared by the method according to the present invention, fermented and matured codfoot root tea prepared by the production method of <Comparative Example 1> and <Comparative Example 3>, and <Comparative Example 2> Sensory evaluation was performed on the roasted deodeok root tea prepared using the manufacturing method.

Specifically, the sensory evaluation was performed on the fermented and matured cod root tea of <Example 1> prepared according to the present invention and the fermented and matured cod root tea of <Comparative Example 1> prepared by a different thickening process, manufactured without going through the fermentation and maturation process. In order to determine the taste, aroma, color, and overall preference for the deodeok root roasted tea of <Comparative Example 2> and the deodeok root fermented and aged tea that underwent only the first roasting process, 5 g of each prepared tea sample was taken and 85 The taste, aroma, color, and overall preference of the tea were evaluated 30 seconds after adding hot water at ℃.

The taste, aroma, color, and overall preference of tea were tested by 30 fully trained professional sensory testers, and were evaluated as very good (5), good (4), average (3), not good (2), and very bad ( 1), a total of 5 levels were evaluated, and the average score was determined.

The judgment criteria are as follows.

Very good: 4.6 to 5.0 points;

Good: 3.6 to 4.5 points;

Average: 2.6 to 3.5 points;

Not good: 1.6 to 2.5 points; and

Very poor: 1.0 to 1.5 points;

As a result, as shown in Table 1, compared to the fermented and aged tea of Deodeok root of <Example 1> prepared according to the production method of the present invention, the tea prepared using water without adding garlic, dried mugwort, licorice and jujube during the thickening process The fermented and matured deodeok root tea of Comparative Example <1-1> retained the characteristic bitter taste of deodeok root and had a light aroma and color, so it received a low evaluation in terms of taste, aroma, color and overall preference, and when steamed, it was boiled with only licorice root. The taste and aroma of the fermented deodeok root tea of Comparative Example <1-2> prepared using was improved compared to Comparative Example <1-1>, but the bitter taste unique to the deodeok root still remained and the flavor and color were light, so the taste and aroma were improved. , it was confirmed that it received low evaluations in both color and overall preference.

In addition, compared to the fermented deodeok root tea of <Example 1> prepared according to the production method of the present invention, the roasted deodeok root tea of <Comparative Example 2> prepared without going through the fermentation aging process does not brew well and lacks a deep taste. It was confirmed that the taste and aroma of the tea were maintained for a short period of time, resulting in a low evaluation in terms of taste, aroma, and overall preference.

In addition, compared to the fermented and matured deodeok root tea of <Example 1> prepared according to the production method of the present invention, the fermented and matured deodeok root tea of <Comparative Example 3> prepared by only the first roasting lacks the umami taste and the aroma of the tea. It was confirmed that it received low evaluations in terms of taste, aroma, color, and overall preference due to its light color.

Therefore, based on the above results, in the case of the fermented cod root tea prepared according to the production method of the present invention, the tea water brews better than the cod deok roots fermented and matured tea or cod deok root roasted tea prepared by a general manufacturing method, and the unique cod hernia root It was confirmed that the bitter taste of the tea was removed, creating a deeper flavor, and that the taste and aroma of the tea were better maintained, resulting in significantly superior taste, aroma, color, and overall preference. In addition, by establishing an optimized manufacturing method for highly complete fermented-aged deodeok root tea through the thickening process and presence or absence of fermentation-ripened deodeok root tea, it is possible to provide consumers with highly complete fermented-aged deodeok root tea. It was confirmed that it exists.

No. taste incense color Comprehensive preference Example 1 4.9 4.9 4.8 4.9 Comparative Example 1-1 1.7 2.1 2.5 2.1 Comparative Example 1-2 2.8 2.9 2.6 2.7 Comparative Example 2 2.4 2.7 3.3 2.9 Comparative Example 3 2.8 3.0 3.1 3.0

Claims (3)

1) Cutting the head and main root of Deodeok root;
2) thickening the cut deodeok root of step 1) using boiled water containing at least one selected from the group consisting of garlic, dried mugwort, licorice, and jujube;
3) Shading and first roasting the thickened deodeok root in step 2);
4) fermenting and maturing the deodeok root in the shade and first roasted in step 3);
5) Second roasting of the fermented and matured deodeok roots of step 4); and
6) A method of producing fermented and aged deodeok root tea, comprising the step of thirdly roasting and fragrant the second-roasted deodeok root of step 5).
According to claim 1, in the fermentation ripening of step 4), the wheat bran malt is crushed into small pieces, a straw cushion is spread on a heating plate, a cotton wrapping cloth is spread on top of it, and then the deodeok roots that are shaded and first roasted in step 3) are placed on top. A method for producing fermented and aged cod root tea, characterized in that it is placed, covered in that order with a cotton cloth and a blanket, and then carried out at a temperature of 20 to 60°C for 2 to 10 hours.
Fermented and matured cod root tea manufactured by the method of any one of paragraphs 1 or 2.

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