KR20240059845A - The manufacturing method of grain mixing liquid type tea using old pumpkins - Google Patents

Abstract

The present invention relates to a method for producing mixed grain liquid tea using old pumpkin, which includes a washing and trimming step of preparing, washing and trimming the aged pumpkin, a drying step of drying the trimmed pumpkin flesh, and steps 1 and 2 of roasting the dried flesh. A tea roasting step, a grinding and grain addition step in which the roasted pulp is pulverized and various grains are added, an extraction step in which the pulverized material is placed in an extractor barrel and an extract is prepared using lukewarm water, a packaging step in which the extract is packaged in batches, By manufacturing a liquid tea product including a sterilization step to sterilize the packaged product and an inspection step to inspect the sterilized product, it is possible to increase the safety of the product itself and to enable the consumption of the active ingredients of pumpkin and various grains. This is about a method of manufacturing grain mixed liquid tea using old pumpkin.

Description

{The manufacturing method of grain mixing liquid type tea using old pumpkins}

The present invention relates to a method of manufacturing grain mixed liquid tea using old pumpkin. It can increase food safety and is low in calories and has a detoxifying effect, which can help control weight and improve health. It is about the tea manufacturing method.

Old pumpkin is a member of the cucurbitaceae family, and is an indigenous plant cultivated throughout Korea as it grows well even in poor soil and is resistant to drought and pests. The yellow color of pumpkin is a component called carotenoid, which turns into vitamin A after ingestion and has the effect of suppressing the growth of cancer cells. In particular, it is rich in beta-carotene, which helps strengthen immunity by removing waste products, reducing cholesterol, and protecting cells by suppressing toxic substances. In addition, it has excellent diuretic and detoxifying effects and is rich in potassium, which helps blood circulation. Pumpkin seeds contain unsaturated fatty acids and lecithin, which are effective in promoting brain development, preventing dementia, and preventing hair loss. Pumpkin is consumed in a variety of ways, such as pumpkin porridge, pumpkin juice, pumpkin honey jar, and pumpkin rice cake. Recently, due to the influence of simplified food culture, the number of people consuming it mainly in the form of beverages such as pumpkin juice is increasing. However, existing pumpkin juice products are not as reliable as those sold on the market, and because they contain a large amount of sugar and protein, there is a very high risk of spoilage when distributed and stored for a long period of time. Additionally, they are high in calories, so when consumed in large quantities, blood sugar levels rise and weight control is impaired. There is a problem that can have adverse effects.

Therefore, recently, various ways to consume pumpkin more healthily have been proposed.

Patent Document 1 relates to a method of manufacturing pumpkin tea containing yeast water-germinated grains. It includes grains that have been continuously supplied with yeast water during germination to millstone pumpkins and sweet pumpkins, allowing effective intake of active ingredients, and pumpkin and germinating pumpkins. The goal is to maximize the nutritional content of sweet pumpkin and sprouted grains without adding sugar or other food additives while preserving the flavor of the grain.

Patent Document 2 relates to a method for producing old pumpkin extract and a beverage using it, which involves adding pectinase and cellulase to old pumpkin to enzymatically decompose it, thereby improving the sensory and physicochemical quality.

Patent Document 3 relates to a method for manufacturing pumpkin tea and pumpkin drinks using pumpkin concentrate. After decomposing the polysaccharide component contained in old pumpkin with an enzyme, honey, sugar, etc. are added to the pumpkin concentrate obtained by concentrating and adding to water. It is dissolved and made drinkable.

Registered Patent Publication No. 10-1707871 (Publication date: 2017.02.17) Registered Patent Publication No. 10-0484479 (Publication date: 2005.04.20) Registered Patent Publication No. 10-0081467 (Publication date: 1994.10.14)

The present invention relates to a method of manufacturing grain mixed liquid tea using aged pumpkin, improving food safety through two rounds of roasting and high temperature and long-term sterilization, and extracting pumpkin liquid for a long time using lukewarm water. The purpose is to provide a method for manufacturing grain mixed liquid tea using old pumpkin, which can further improve functionality through sufficient extraction of useful ingredients.

The present invention relates to a method for producing mixed grain liquid tea using old pumpkin. After preparing the old pumpkin and washing the surface, the washing and trimming step of removing the skin and seeds and cutting the flesh, and the cleaning and trimming step of removing the skin and seeds and cutting the flesh, A drying step in which pumpkin flesh is put in a dryer and hot air is applied to dry the pumpkin flesh, a first roasting step in which the dried flesh in the drying step is placed in a roasting drum preheated to 150-200°C and roasted for 10-15 minutes, the first roasting. In the second roasting step, the first roasted flesh is placed in a roasting drum preheated to 130 to 150°C and roasted for 20 to 30 minutes. In the second roasting step, the second roasted flesh is crushed and several grains are roasted. Grinding and grain addition steps; An extraction step of preparing the extract using lukewarm water of 15 to 40°C by spreading the pulverized material produced in the grinding and grain addition steps evenly in the extractor barrel, and a packaging step of tightly packaging the extract prepared from the extraction step in batches. , a sterilization step of sterilizing the product packaged in the packaging step by placing it in a sterilizer, and an inspection step of collecting a sample of the product sterilized in the sterilization step and inspecting the sterilization results.

The present invention relates to a method of manufacturing grain mixed liquid tea using aged pumpkin, and has the advantage of increasing food safety through two rounds of roasting and high temperature and long-term sterilization.

In addition, the present invention has the advantage of implementing the pumpkin's unique flavor by performing a roasting step at a low temperature for a long time, converting carbohydrates contained in the pumpkin flesh into flavor components through the Maillard reaction of sugars.

In addition, the present invention has the advantage of enabling sufficient extraction of useful components of pumpkin through a long-time extraction process using lukewarm water, allowing product consumers to consume the useful nutritional components of pumpkin itself.

In addition, the present invention has the advantage of being in liquid form without the hassle of steeping it for a long time like tea bags or steeped tea.

In addition, the present invention has the advantage of being able to respond to various customer needs by mixing and extracting various grains along with pumpkin.

In addition, the present invention has the advantage of helping improve health, such as alleviating swelling and controlling weight, by using old pumpkin, which is excellent for diuresis and excretion of toxins from the body.

Figure 1 is a diagram showing the overall manufacturing steps of the grain mixed liquid tea manufacturing method using aged pumpkin according to the present invention.

The present invention relates to a method for manufacturing mixed grain liquid tea using aged pumpkin, which includes the following steps: material washing and handling step → drying step → first roasting step → second roasting step → grinding and grain addition step → extraction step → packaging step → sterilization step. → Includes inspection stage. The detailed explanation is as follows.

First, there is the material washing and preparation stage.

After preparing the old pumpkin, clean the surface of dirt and other foreign substances. Afterwards, the peel and seeds from the washed old pumpkin are removed, and the flesh is evenly cut into 1x1cm pieces.

Next is the drying step.

Put the evenly cut pumpkin in a dryer and apply hot air at 40-50℃ to dry it until the moisture in the flesh is less than 15%, then take it out.

At this time, the drying step is to prevent the problem that the pumpkin's flesh has a lot of moisture, so it is not roasted evenly during the roasting step, which may cause the pumpkin's unique flavor to deteriorate.

In addition, at this time, it is desirable to proceed with the drying step until the moisture content of the pumpkin flesh is within 15%. This is to prevent the problem of burning the flesh if there is too little moisture during the next two roasting stages, which may occur.

Next, is the first roasting step.

After preheating the roasting drum to 150-200℃, add the dried pulp and roast for 10-15 minutes. Afterwards, when the temperature of the flesh reaches 110℃, it is taken out from the roasting drum and cooled. After the first roasting step, the moisture content of the flesh is within 8-10%.

At this time, in the first roasting step, it is most desirable to preheat the roasting drum to 150-200°C. This is to prevent a problem in which only the outer surface becomes blackened due to the nature of the pumpkin flesh, which is composed of soft fibers, when a suddenly high temperature is applied.

Next, is the second roasting step.

Place the flesh after the first roasting step into a roasting drum preheated to 130-150℃ and roast for 20-30 minutes. After the second roasting step, the flesh takes on a brown color.

At this time, since the second roasting is done in a state where most of the moisture has evaporated during the first roasting, it is roasted slowly over sufficient time in a preheated roasting drum at 130-150℃, which is 10-20℃ lower than the temperature of the first roasting. It is most desirable to proceed with . This means that when roasting is performed at a temperature of 150℃ or higher, the Maillard reaction among the thermal reactions that occur at 100℃ or higher is completed, and then the caramelization reaction that occurs at 120℃ or higher progresses rapidly, causing the surface of the flesh to dry out. This can burn roughly or have a bitter taste, and carcinogens such as benzopyrene, which are generated from burnt substances, can be generated, and this is to prevent this.

At this time, by preheating the temperature of the roasting drum to 130℃ or higher in the first and second roasting stages, heat-resistant bacteria such as Bacillus subtilis, due to the nature of pumpkins growing in soil, can be completely killed, thereby increasing food safety. It is possible.

In addition, by performing roasting twice at low temperature, it is possible to heat the inside and outside of the pumpkin flesh evenly to extract as much of the pumpkin's useful ingredients as possible.

Next, grinding and grain addition steps

After crushing the second-roasted flesh into 0.5-2mm sizes, mix various grains and place them evenly in the extractor container horizontally.

At this time, the grains can be a variety of grains that can be consumed as tea, such as roasted brown rice, barley, black barley, corn, red beans, black beans, black beans, bitter melon, and loofah, and the particle size is the same as that of crushed pumpkin flesh. Therefore, it is possible to add up to 10~90% and use it. By adding grains in this way, it becomes possible to produce various products with different tastes and aromas, thereby satisfying the diverse tastes of consumers.

In addition, at this time, it is most preferable to grind the pulp to 0.5 to 2 mm, which is to ensure that the surface of the ground product is sufficiently wetted with water in the subsequent extraction step to ensure proper extraction of pumpkin's unique components.

Also, at this time, it is preferable to further include the process of crushing the pulp and then pressing it. This means that if the pulverized pulp is not chopped, the spacing between the pulps is irregular and the flow of water becomes irregular during the extraction stage. As a result, the water quickly flows into the wide spacing between the pulps, preventing proper extraction. This is to prevent problems that may arise. By chopping the pulp flat, it is possible to increase the resistance to water flow during the extraction step to ensure slow and even extraction.

Next is the extraction step.

Using lukewarm water at 15℃~40℃, spray water into the extractor barrel in the form of mist spray for 1~2 seconds, leave a rest time of 10~15 seconds, and repeat this for 5~10 hours to obtain the total amount of extraction. After the grinding and grain addition steps, 15 to 25 liters are extracted per 2 to 4 kg of ground material. Afterwards, the sugar concentration of the obtained extract is adjusted to 2 to 8 brix.

At this time, when extracting, it is most preferable to use lukewarm water of 15°C to 40°C. This is to prevent the taste and flavor from being reduced due to browning when extracted with hot water higher than 40℃.

At this time, it is most desirable to spray lukewarm water in the form of a mist spray. This is because it must be sprayed in the form of a mist spray so that it is evenly sprayed on the surface of the pulverized material to be extracted, so that the unique and active ingredients of pumpkin and grains are evenly extracted. If it is not in the form of a mist spray, a water channel is formed around a specific point, which may cause problems in which the unique and active ingredients of pumpkin and grains are not sufficiently and evenly extracted. This is to prevent this.

Also, at this time, when spraying water, it is most desirable to repeat spraying for 1 to 2 seconds and a pause of 10 to 15 seconds. This is because continuous spraying of water may cause problems with overflow without extraction. This is to prevent this, and to ensure that the unique components of pumpkin flesh and grains are sufficiently activated through repeated extraction and soaking processes.

In addition, the sugar concentration of the extract at this time is preferably 6 to 8 brix when consumed in small quantities packaged in the form of liquid sticks, and 2 to 3 brix when packaged in large quantities that can be consumed immediately in the form of health juice. It is desirable to extract and package at a low concentration.

Next is the packaging step.

The extract obtained through the above extraction step is packaged in a silver foil quadruple pouch in accordance with the product specifications, packaged in small quantities for one-time consumption (20-100ml), and the expiration date and quality maintenance period are written on the back of the product. do.

Next is the sterilization step.

In the packaging step, the fully packaged products are arranged neatly on a tray and sterilized at 100°C for more than 60 minutes through a high-temperature and high-pressure sterilizer.

At this time, it is desirable to perform sterilization by aligning the packaged product on a tray to ensure that heat is evenly transferred to the product.

Also, at this time, sterilization is preferably carried out at 100°C for 60 minutes or more. This is to produce safe products by killing general bacteria and E. coli, including Bacillus subtilis, that were not killed in the first and second roasting stages. In addition, by applying sufficient heat in this way, it is possible to improve taste and flavor through the Maillard reaction of carbohydrate components among the extract components.

Next is the inspection stage .

Samples are collected from products that have been sterilized and tested for general bacteria and E. coli to determine whether sufficient sterilization has been achieved. Afterwards, it is packaged in boxes after a shipping inspection and distributed and sold in a state that can be stored at room temperature or at room temperature for more than one year.

Claims (3)

Washing and trimming steps of preparing an old pumpkin, washing the surface, removing the skin and seeds, and cutting the flesh;
A drying step of putting the pumpkin flesh prepared in the washing and trimming step into a dryer and applying hot air to dry the pumpkin flesh;
A first roasting step of placing the dried flesh in the drying step into a roasting drum preheated to 150-200°C and roasting for 10-15 minutes;
A second roasting step in which the flesh roasted first in the first roasting step is placed in a roasting drum preheated to 130 to 150° C. and roasted for 20 to 30 minutes;
A pulverizing and grain addition step of pulverizing the second-roasted flesh in the second roasting step and then adding several grains;
An extraction step of spreading the pulverized material produced in the pulverizing and grain addition steps evenly in an extractor barrel and then preparing an extract using lukewarm water at 15 to 40°C;
A packaging step of tightly packaging the extract prepared from the extraction step in batches;
A sterilization step of sterilizing the product packaged in the packaging step by placing it in a sterilizer;
A method of manufacturing grain mixed liquid tea using old pumpkin, comprising: an inspection step of collecting a sample of the sterilized product in the sterilization step and inspecting the sterilization result. According to clause 1,
In the extraction step, lukewarm water at 15 to 40 degrees Celsius is sprayed into the extractor barrel in the form of a mist spray, spraying for 1 to 2 seconds and resting for 10 to 15 seconds, and repeating the process for 5 to 10 hours. A method of manufacturing grain mixed liquid tea using old pumpkin.
In paragraph 1 or 2
In the sterilization step, the packaged product is placed neatly in a tray and then sterilized in a sterilizer at a temperature of 100°C for more than 60 minutes. A method of manufacturing grain mixed liquid tea using old pumpkin.