KR20220128165A - Manufacturing method of Perilla leaf tea and boiled rice using the tea - Google Patents

Abstract

The present invention relates to a method for manufacturing Perilla frutescens leaf tea, and to boiled rice made with Perilla frutescens leaf tea using the same. The present inventors made the Perilla frutescens as a dried tea leaf state that is good to be applied as food ingredients while confirming that Perilla frutescens leaf tea has a great effect on alleviating arthritis, and thus when cooking rice using the Perilla frutescens for easy intake, the Perilla frutescens is used as an additive to derive a new concept about the method for manufacturing the boiled rice made with the Perilla frutescens leaf tea.

Description

Perilla leaf tea manufacturing method and perilla leaf tea using the same {Manufacturing method of Perilla leaf tea and boiled rice using the tea}

The present invention relates to a method for producing perilla leaf tea and perilla leaf tea using the same.

Perilla leaf, which is so nutritious that it is called 'the best medicine on the table', has a fragrant and soft texture that stimulates the taste buds in summer. It is used as a variety of side dishes, such as ssam vegetables, steamed sesame leaves, and pickled sesame leaves, and is an indispensable ingredient in Korean dining. Sesame is a wide-area crop that is cultivated throughout the country and is not easily affected by obstacles, so you can enjoy it all year round. The leaves are used as flavoring vegetables by utilizing their unique aroma, and the seeds are used to extract oil and add a savory flavor to various foods. It contains twice as much iron as spinach, so it is effective in preventing anemia and developing growth. Sesame leaves are known to contain 41 kcal (raw), 24 kcal (poached), and 30 kcal (steamed) per 100 g. Sesame leaves are rich in calcium, minerals, and vitamins to fill the lack of nutrition in meats. , frying, etc. However, as a part of expanding the market for sesame leaf farmers, it is necessary to develop various cooking methods that can use sesame leaves as a wider range of ingredients.

Accordingly, the present inventors prepared perilla leaves in a state of dry tea that is good for application as a food ingredient, confirmed that perilla leaf tea has a good effect on improving arthritis, and used it as an additive for easy cooking by deriving a new concept of manufacturing method of perilla leaf tea. The present invention has been completed.

Republic of Korea Patent No. 10-1036609 (Title of the invention: Omega-3 perilla tea using perilla leaves and perilla and manufacturing method thereof, Applicant: Dubaio Co., Ltd., registration date: May 17, 2011) Republic of Korea Patent Publication No. 10-2018-0099097 (Title of the invention: method for making fried rice balls using Geumsan sesame leaves, Applicant: Joongbu University Industry-Academic Cooperation Foundation, Publication Date: September 05, 2018)

An object of the present invention is to provide a method for producing perilla leaf tea and perilla leaf tea using the same.

The present invention relates to a method for producing perilla leaf tea.

(Step 1) Washing the perilla leaves and removing the water, then heating them for 8 to 12 minutes to spray them;

(Step 2) After cooling the perilla leaves, keeping them in mind for 20 to 40 minutes;

(Step 3) Repeat the process of roasting the perilla leaves in mind for 8 to 12 minutes and cooling them to 30°C or less, but lowering the roasting temperature by 8-10°C each time it is repeated;

(Step 4) After obtaining perilla leaves with a moisture content of 30% by weight or less through the roasting process, heating for 5 to 10 minutes, and placing the cooled ones at room temperature of 20 to 30° C. for 20 to 36 hours to ripen; and,

(Step 5) drying the aged perilla leaves to a moisture content of 20% by weight or less;

may include.

It is preferable that the rusting heating temperature of the first step and the burning start heating temperature of the third step are 160 ~ 170 ℃.

It is preferable that the number of repetitions of the roasting process in the third step is 3 to 4 times to maintain the flavor of perilla leaf tea or to maintain health functionality.

It is preferable that the temperature when reheating the perilla leaves having a moisture content of 30% by weight or less in the fourth step is 140 ~ 150 ℃.

The present invention also relates to perilla leaf tea using the perilla leaf tea.

The perilla leaf tea rice is prepared by preparing soaked rice, water, perilla leaf tea, raw perilla oil, onion oil and roasted whole sesame seeds, cooking rice and steaming it, then adding roasted whole sesame seeds and seasoning sauce.

More preferably, the perilla leaf tea is 240 to 280 parts by weight of water based on 280 parts by weight of soaked rice, 8 to 13 parts by weight of perilla leaf tea, 0.5 to 3 parts by weight of raw perilla oil, 0.5 to 3 parts by weight of onion oil, 0.5 to 3 parts by weight of roasted whole perilla It can be prepared by preparing 1 part by weight, adding soaked rice, water, perilla leaf tea, raw perilla oil and onion oil to cook rice, steaming, adding roasted perilla, and seasoning sauce. At this time, it is recommended to add seasoned soy sauce based on 0.1 to 0.5 g of seasoned soy sauce based on 100 g of rice, depending on individual preferences.

The raw perilla oil may be obtained by using a low temperature pressing machine for milking as it is without additional heat treatment after washing and drying raw perilla collected from perilla clusters.

The onion oil may be an onion flavored oil by putting onions in edible oil and frying them, preferably oil with an onion flavor by putting 20 g of onion based on 100 g of edible oil and frying the onion. As the edible oil, commonly used edible oils such as corn seed oil, soybean oil, sunflower seed oil, rapeseed oil, brown rice oil, grape seed oil, and olive oil may be used.

The sauce can be prepared by mixing 55 to 60 parts by weight of green onion, 25 to 30 parts by weight of sesame salt, 7 to 10 parts by weight of sesame oil, 7 to 10 parts by weight of garlic, and 1 to 2 parts by weight of red pepper based on 100 parts by weight of soy sauce. .

The present invention can also provide a health functional food for improving arthritis obtained through the method for producing perilla leaf tea, and in particular, the health functional food can be provided through the perilla leaf tea rice.

In another aspect, the extract of perilla leaf tea in the present invention may be provided as a functional food or pharmaceutical composition for improving arthritis.

The extract may be prepared by extraction using water, C1 to C4 alcohol or a mixed solution thereof as a solvent, and the C1 to C4 alcohol may be selected from the group consisting of methanol, ethanol, propanol, isopropanol, butanol and isobutanol. can

Water, C1 to C4 alcohol or a mixture thereof used in the preparation of the extract may be used in an amount of 1 to 40 times the volume (1 to 40 liters based on 1 kg) based on the weight of perilla leaf tea, preferably 5 to 40 times the volume. Can be used. The extraction conditions of the perilla leaf tea may be 1 minute to 48 hours at 20 ~ 100 ℃. The above process can be repeated 1 to 4 times.

The health functional food of the present invention includes the form of tablets, capsules, pills or liquids, and the food to which the extract of perilla leaf tea of the present invention can be added includes, for example, various drinks, meat, sausage, bread. , candy, snacks, noodles, ice cream, dairy products, soups, ionic drinks, beverages, alcoholic beverages, gum, tea and vitamin complexes.

The pharmaceutical composition of the present invention is formulated in the form of oral dosage forms such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, etc., external preparations, suppositories, and sterile injection solutions, respectively, according to conventional methods. can be used in combination. Carriers, excipients and diluents that may be included in the pharmaceutical composition include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, calcium silicate, cellulose , methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. In the case of formulation, it is prepared using diluents or excipients such as fillers, extenders, binders, wetting agents, disintegrants, and surfactants that are usually used. Solid preparations for oral administration include tablets, pills, powders, granules, capsules, etc., and such solid preparations include at least one excipient in the extract of the present invention, for example, starch, calcium carbonate, sucrose or lactose, It is prepared by mixing gelatin, etc. In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid preparations for oral use include suspensions, solutions, emulsions, syrups, etc. In addition to water and liquid paraffin, which are commonly used simple diluents, various excipients, for example, wetting agents, sweeteners, fragrances, preservatives, etc. may be included. . Formulations for parenteral administration include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Non-aqueous solvents and suspending agents include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. As a base of the suppository, witepsol, macrogol, tween 61, cacao butter, laurin, glycerogelatin, and the like can be used.

The dosage of the pharmaceutical composition of the present invention will vary depending on the age, sex, and weight of the subject to be treated, the specific disease or pathological condition to be treated, the severity of the disease or pathological condition, the route of administration, and the judgment of the prescriber. Dosage determination based on these factors is within the level of one of ordinary skill in the art, and dosages generally range from 0.01 mg/kg/day to approximately 2000 mg/kg/day. A more preferred dosage is 1 mg/kg/day to 500 mg/kg/day. Administration may be administered once a day, or may be administered in several divided doses. The above dosage does not limit the scope of the present invention in any way.

The pharmaceutical composition of the present invention may be administered to mammals such as mice, livestock, and humans by various routes. All modes of administration can be envisaged, for example, by oral, rectal or intravenous, intramuscular, subcutaneous, intrauterine dural or intracerebrovascular injection. Since the extract of the present invention has almost no toxicity and side effects, it is a drug that can be safely used even when taken for a long time for prophylactic purposes.

The present invention relates to a method for producing perilla leaf tea and perilla leaf tea using the same, the present inventors prepared perilla leaf tea in a dry tea leaf state suitable for application as a food material, and edible perilla leaf tea while confirming that perilla leaf tea has a good improving effect on arthritis A new concept of perilla leaf tea production method was derived by using it as an additive for easy cooking.

1 is a photograph of rice cooked using perilla leaf tea prepared by the method of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided so that this disclosure will be thorough and complete, and will fully convey the spirit of the invention to those skilled in the art.

<Example 1. Preparation of perilla leaf tea>

Example 1-1

The small perilla leaves of Jericho (less than 10 cm in size) were washed and dried. The drained perilla leaves were cut in half, and the cut perilla leaves were heated (sterilized) in a pan preheated to 160° C. for 10 minutes. The perilla leaves were cooled, put in a blender and kneaded to soften the tea leaves for 30 minutes. The process of heating the pan to 160℃ again, roasting it for 10 minutes, and cooling it to 30℃ or less was repeated 4 times, but the temperature was lowered by 8~10℃ each time. As much as possible, I completed the elaboration process. The pan was sealed and the perilla leaves were finally heated to 145°C for at least 7 minutes, then cooled with moisture condensed on the pan lid and aged at room temperature at 25°C for 24 hours. The next day, the perilla leaves were dried so that the moisture content was 20% by weight or less.

In addition, as shown in Table 1, perilla leaf tea was prepared under some conditions as in Examples 1-2 to 1-4.

Examples 1-2 to 1-4

Perilla leaf tea manufacturing conditions number of strokes The highest temperature self-fermentation time Example 1-1 4 160 24 hours Example 1-2 3 160 24 hours Examples 1-3 3 160 36 hours Examples 1-4 4 170 20 hours

<Comparative Example 1. Preparation of perilla leaf tea under comparative conditions>

Perilla leaf tea was prepared by changing some manufacturing steps from the conditions of Example 1-1 to the conditions of Table 2 below.

Perilla leaf tea manufacturing conditions number of strokes The highest temperature self-fermentation time Comparative Example 1-1 5 160 24 hours Comparative Example 1-2 4 140 24 hours Comparative Example 1-3 2 160 24 hours Comparative Example 1-4 4 160 12 hours Comparative Example 1-5 4 160 48 hours Comparative Example 1-6 4 175 24 hours Comparative Example 1-7 Simple drying of fresh perilla leaves

<Example 2. Preparation of perilla leaf tea>

280 g of soaked rice, 260 ml of water, 10 g of perilla leaf tea of Example 1-1, 1 g of fresh perilla oil, 1 g of onion oil, and 0.5 g of roasted whole sesame were prepared. 280 g of the soaked rice was put in a stone pot, and 260 ml of water, 10 g of perilla leaf tea, 1 g of fresh perilla oil, and 1 g of onion oil were added to cook rice. The process of cooking rice was performed in a conventional manner by heating on a gas stove with high heat for 10 minutes and on low heat for 5 minutes, and then steaming with residual heat for 5 minutes. After this, 0.1 g of roasted whole perilla was added. When eating rice, 0.1~0.5g of seasoned soy sauce was added based on 100g of rice according to individual preference.

As the onion oil, 20 g of onion based on 100 g of rapeseed oil was added and the onion flavored oil was used by frying the onion. The sauce was prepared by adding 55 g of green onion, 25 g of sesame salt, 7 g of sesame oil, 7 g of garlic, and 1 g of red pepper powder based on 100 g of soy sauce.

<Comparative Example 2. Preparation of rice under comparative conditions>

Comparative Example 2-1

Rice was prepared as in Example 2, but rice was prepared without adding perilla leaf tea.

Comparative Example 2-2

Rice was prepared as in Example 2, but rice was prepared without adding raw perilla oil and onion oil.

<Experimental Example 1. Confirmation of therapeutic effect on arthritis>

100 g of perilla leaf tea of Example 1 and Comparative Example 1 was put into 1000 g of water, and the liquid obtained by heating and extraction at 90° C. for 1 hour was freeze-dried, and finally a powdered hot water extract was obtained.

The inhibitory action of carrageenan edema was investigated by the method of Winter et al. To the soles of 150-200 g male rats, 0.1 ml of 1% carrageenan was injected subcutaneously to induce edema, and the sample was orally administered 30 minutes before carrageenan injection. After carrageenan injection, the volume of edema was measured 4 times at an interval of 1 hour with a volume meter, and the increase rate was calculated based on the volume before injection using the method of Winter et al. (Winter, C. A. et al., Carrageenan-induced edema in hind paw). of the rat as an assay for anti-inflammatory drugs, Proc. Soc. Exp. Biol. Med., 111, 544 (1962)) to evaluate the degree of edema. The control drug ibuprofen 200 mg/kg was orally administered and a comparative experiment was carried out. The experimental results were calculated using the mean value and the standard error, and the comparison between each group was determined to be statistically significant when the P value was less than 5% using the Student's t-test.

Arthritis animal model and sample treatment group Foot edema-induced plantar volume (ml) Non-induced foot edema 0.563 foot edema-causing group 1.343 Group treated with Example 1-1 extract after induction of foot edema 0.843 Group treated with Example 1-2 extract after induction of foot edema 0.864 Group treated with Example 1-3 extract after induction of foot edema 0.875 Group treated with Example 1-4 extract after induction of foot edema 0.908 Group treated with the extract of Comparative Example 1-1 after induction of foot edema 1.135 Group treated with the extract of Comparative Example 1-2 after induction of foot edema 1.103 Group treated with the extract of Comparative Example 1-3 after induction of foot edema 1.155 Group treated with the extract of Comparative Example 1-4 after induction of foot edema 1.102 Group treated with the extract of Comparative Example 1-5 after induction of foot edema 1.125 Group treated with the extract of Comparative Example 1-6 after induction of foot edema 1.132 Group treated with the extract of Comparative Example 1-7 after induction of foot edema 1.253 Ibuprofen treatment group after induction of foot edema 0.612

As a result, the edema level of the perilla leaf tea extract administration group of Example 1 was lower than that of the control group, confirming that the perilla leaf tea extract has an efficacy in inhibiting foot edema, thereby confirming that it can be used as a substitute for arthritis treatment.

<Experimental Example 2. Sensory evaluation of perilla leaf tea>

Perilla leaf tea was prepared as a cooking food that can be applied for easy consumption of perilla leaf tea, and sensory evaluation was performed on it.

For the perilla leaf tea prepared in Example 2 and Comparative Example 2, sensory evaluation was conducted targeting 50 people in the age group of 10 to 70, and the sensory evaluation for flavor, taste, and overall preference was investigated with a 5-point rating, and the results are shown in Table 6 (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad).

Experimental group (rice) fragrant incense umami overall sign Example 2 4.3 4.4 4.3 Comparative Example 2-1 3.5 3.4 3.2 Comparative Example 2-2 3.2 3.0 3.3

As a result, as shown in Table 4, it is confirmed that the taste and flavor of perilla leaf tea prepared in Example 2 of the present invention is excellent, and thus, it is confirmed that it receives a good evaluation in overall preference.

Therefore, through the present invention, it was possible to provide a method for preparing rice that can be eaten in a state of good taste and aroma while being able to eat whole perilla leaf tea with arthritis improvement.

Claims (6)

(Step 1) Washing the perilla leaves and removing the water, then heating them for 8 to 12 minutes to spray them;
(Step 2) After cooling the perilla leaves, keeping them in mind for 20 to 40 minutes;
(Step 3) Repeat the process of roasting the perilla leaves in mind for 8 to 12 minutes and cooling them to 30°C or less, but lowering the roasting temperature by 8-10°C each time it is repeated;
(Step 4) After obtaining perilla leaves with a moisture content of 30% by weight or less through the roasting process, heating for 5 to 10 minutes, and placing the cooled ones at room temperature of 20 to 30° C. for 20 to 36 hours to ripen; and,
(Step 5) drying the aged perilla leaves to a moisture content of 20% by weight or less;
A method for producing perilla leaf tea, comprising: Perilla leaf tea, characterized in that produced by the method of claim 1. Perilla leaf tea, characterized in that it was prepared using the perilla leaf tea of claim 2. 4. The method of claim 3,
Perilla leaf tea, characterized in that it is prepared by preparing soaked rice, water, perilla leaf tea, raw perilla oil, onion oil and roasted whole sesame seeds, steaming the rice, and then adding the roasted whole sesame seeds and seasoning sauce. 5. The method of claim 4,
The onion oil is an onion flavored oil by putting onions in cooking oil and frying them, and the raw perilla oil is an oil obtained by washing and drying raw perilla collected from perilla clusters and using a low-temperature pressing machine for milking. tea rice. 4. The method of claim 3,
Perilla leaf tea, characterized in that it has an arthritis improvement function.

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