KR910005616B1 - Process for making barley tea from wheat germ - Google Patents
Process for making barley tea from wheat germ Download PDFInfo
- Publication number
- KR910005616B1 KR910005616B1 KR1019880012670A KR880012670A KR910005616B1 KR 910005616 B1 KR910005616 B1 KR 910005616B1 KR 1019880012670 A KR1019880012670 A KR 1019880012670A KR 880012670 A KR880012670 A KR 880012670A KR 910005616 B1 KR910005616 B1 KR 910005616B1
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- KR
- South Korea
- Prior art keywords
- water
- malt
- barley tea
- barley
- wheat germ
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
Abstract
Description
본 발명은 맥아를 일정한 공정에 의해 수세, 건조, 배소함에 따라 생성되는 독특한 맛과 향기 및 그 색상을 이용하여 기호성이 높고 자연의 향미감을 주는 보리차의 제조법에 관한 것이다.The present invention relates to a method for preparing barley tea, which has a high palatability and a natural flavor by using a unique taste, aroma and color generated by washing, drying and roasting malt by a certain process.
종래의 알려진 청량음료의 제조방법 기타의 음료제조방법을 살펴보면,Looking at the conventional known manufacturing method of soft drinks other beverage manufacturing method,
결명자를 주제로한 청량음료의 제조방법(특허공고 제84-1102호) : 결명자, 율무, 보리 및 옥수수를 20-30℃의 수중에서 1-40시간 침지시키고, 수분 85-90%, 온도 20-30℃에서 3-4일간 발아시켜 60-70℃에서 건조시킨 다음 통상의 가압솥에서 5-10분간 재차 가열하고 파쇄된 각각의 원료를 혼합시킨 혼합물을 끓는 물로 추출시키는 청량음료의 제조방법.Method for manufacturing soft drink with the subject of the fault (Patent Publication No. 84-1102): The fault of the fault, yulmu, barley and corn is immersed in the water of 20-30 ℃ for 1-40 hours, moisture 85-90%, temperature 20 Germination at -30 ° C for 3-4 days, dried at 60-70 ° C and then heated again in a conventional autoclave for 5-10 minutes, the method of producing a soft drink to extract the mixture of the crushed each raw material mixed with boiling water.
옥수수를 주제로한 숭늉대용차의 제조방법(특허공고 제87-263호) : 옥수수를 탈배, 탈피 처리하고 3-4등분으로 불할시킨 입자를 주제로하여, 이를 증숙 호화시켜 건조한 다음 다시 습도함량 14-15%로 조절하고 이를 밀폐회전 가열부에 투입하여 내부압력이 14-15㎏/㎠되도록 가열가압 후, 공지한 방법과 같이 내부압력이 소정의 압력에 도달하면 이를 배기관을 통해 서서히 상압으로 배기시키는 등의 연속공정을 특징으로 하는 숭늉대용차의 제조방법.Method of manufacturing soybean substitute car based on corn (Patent Publication No. 87-263): The subject of demineralized and stripped corn, and the particles undivided into 3-4 equal parts. Adjust the pressure to 14-15% and pressurize it to the closed rotary heating unit so that the internal pressure is 14-15㎏ / ㎠, and when the internal pressure reaches a predetermined pressure as in the known method, it gradually returns to normal pressure through the exhaust pipe. A manufacturing method of a soongyong vehicle, characterized by a continuous process such as exhausting.
보건음료의 제조법(특허공고 제88-1879) : 말굽버섯과의 버섯 또는 그 풍건물과 인도감차 또는 풍건물을 혼합하여 수배용적 이상의 물을 가해서 50-150℃의 온도에서 수분이상 추출처리하여 얻어진 용액에 유기산등을 가해서 산성으로 하고 이를 빙점보다도 높은 온도에서 또한 이 혼합추출액이 부패하지 않는 온도에서 방치한 후 생성한 불용물을 원심분리에 의해서 제거하여 얻어진 액을 병에 담아 가열살균하는 보건음료의 제조법.Manufacturing method of health drink (Patent Publication 88-1879): Mushrooms of horseshoe mushrooms or its dry matter and Indian dried persimmon or windy dryness are mixed and added to water more than several times the volume and obtained by extracting more than a few minutes at a temperature of 50-150 ℃ It is made by adding organic acid to the solution to make it acidic and leaving it at a temperature higher than the freezing point and at a temperature where the mixed extract does not rot, and then removing the insoluble matter produced by centrifugation. Recipe.
버섯드링크 제조방법(특허공고 제86-124호) : 표고버섯 5% 에틸알콜용액에 담가 실온에서 1주야 방치하여 유효성분을 가용화시키고 이것을 추출하여 여기에 인삼즙을 1% 섞어 함께 90℃에서 30분간 가열하여 버섯 추출액의 맛과 향을 조화시킨 다음 투명한 액을 얻고 여기에 소량의 당류, 유기산, 영양강화제, 기타 첨가물등을 첨가하여 되는 버섯드링크 제조방법.Mushroom drink manufacturing method (Patent Publication No. 86-124): Soak in 5% ethyl alcohol solution of shiitake mushrooms and leave it at room temperature for 1 week, solubilize the active ingredient, extract it, mix 1% ginseng juice with it, and mix it at 90 ℃. Method of preparing a mushroom drink by heating it for a minute to harmonize the taste and aroma of the mushroom extract, and then obtaining a transparent liquid, and adding a small amount of sugar, organic acid, nutrition enhancer, and other additives.
등이 알려져 있음을 알수 있다. 그러나 이들은 주재료가 되는 원료의 처리가 까다롭고 맛이나 가격면에 있어서도 일반대중에게 적합치 않으며, 특히 상기 결명자 및 율무를 주원료로한 생약 청량음료의 제법에 있어서는 옥수수 및 보리를 소량첨가하여 구수한 맛을 제거하는 정도로서, 본 발명과 같이 순수맥아를 주원료로 하고 그 제조방법이 간단하며 영양가가 높고 일반 대중식수로서 적합한 발명은 알려진바 없다.It is understood that the back is known. However, they are difficult to process as a main ingredient and are not suitable for the general public in terms of taste and price.In particular, in the preparation of herbal soft drinks based on the above-mentioned shortcomings and yulmu, small amounts of corn and barley are removed to remove the delicious taste. As the present invention, pure malt as the main raw material as in the present invention, its manufacturing method is simple, high nutritional value and suitable for general public drinking water is not known.
근년, 우리나라 경제 성장과 더불어 각종 차류의 소비가 증가되고 있으나, 옛부터 우리들의 보리차음료로서 상당량 애용되어온 보리차는 단순한 제조공정으로 그 탄화채취에 의해 애용가들의 충족을 다하지 못하고 있다.In recent years, the consumption of various teas has increased with the growth of Korea's economy, but barley tea, which has been used a lot as our barley tea drink since ancient times, has not been able to satisfy the customers by carbonization by its simple manufacturing process.
따라서, 본 발명은 130℃-160℃의 온도에서 맥아를 가열함에 의해 탄화취를 형성치 않으면서 좋은 자연의 향과 색상을 지닌 보리차 음료가 가능할 것이라는 착안을 기초로 하여, 우선 맥립을 수세후 발아시켜 자체 아밀라아제에 의한 전분의 분해를 유도하여 덱트린, 맥아당, 포도당등을 생성케하고, 자체가 함유하고 있던 설탕과 과당을 합하여 일종의 당류혼성복합물을 형성케한 다음 40-80℃에서 건조하고, 130-160℃의 온도에서 배소시켜 메일라드(mailard)반응에 의한 메라노이딘(melanoidine)의 갈색물질 및 좋은 향미와 독특한 맛의 향상을 도모한 다음 끓는 물로 추출, 추출된 액을 보리차 음료수화하는 것으로 구성되어 있다.Accordingly, the present invention is based on the idea that barley tea beverages having a good natural flavor and color without the formation of carbonized odors by heating malt at a temperature of 130 ° C.-160 ° C. are first germinated after washing. Induce the decomposition of starch by its own amylase to produce dextrin, maltose, glucose and the like, combine the sugar and fructose contained in itself to form a kind of saccharide hybrid complex, and then dried at 40-80 ℃, By roasting at a temperature of 130-160 ℃ to improve the brown substance of melanoidine and good flavor and unique taste by the mailard reaction, extracted with boiling water, the barley tea drink water It consists of.
이하 실시예에 의하여 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the following examples.
[실시예]EXAMPLE
[제1차 공정][1st process]
균일한 발아가 진행되도록 하기 위해 보리원료 맥립으로부터 충해립, 협잡물등을 제거하고 체를 통과시켜 맥립의 크기를 균일하게 한 뒤 수세한다.In order to allow uniform germination to proceed, the barley raw material is removed from debris, contaminants, etc. and passed through a sieve to uniform the size of the ripules and washed with water.
수세후 15-25℃의 물속에서 30-48시간 침지시켜 맥립의 수분함량이 35-45% 정도되게 한 뒤 15-25℃, 상대습도 85-95%에서 3-4일간 발아시킨다.After washing with water, it is immersed in water at 15-25 ℃ for 30-48 hours to make the moisture content of the bran grains 35-45%, and then germinated for 3-4 days at 15-25 ℃ and 85-95% relative humidity.
[제2차 공정]Second Process
균일하게 발아를 마친 맥아는 곧 건조공정에 들어가며, 건조는 초온 40℃에서 종온 80℃까지 서서히 온도를 올려가며 실시하고, 전 건조시간은 8-9시간 정도가 좋다. 그후 건조가 끝난 맥아는 뿌리 및 싹을 제거한 뒤 배소공정에 들어가게 되며 배소는 초온 130℃에서 종온 160℃가 되도록 40-50분간 실시한다.Malt uniformly germinated soon enters the drying process, drying is carried out gradually increasing the temperature from 40 ℃ to 80 ℃ ℃, the drying time is good 8-9 hours. The dried malt is then removed from the roots and shoots and enters the roasting process. Roasting is carried out for 40-50 minutes so that the roasting temperature is 160 ° C to 160 ° C.
이 경우 180℃이상을 초과하면 맥아의 신선미를 상실하여 탄화취의 발생과 색상 및 향기의 변화를 초래하므로 적정온도를 유지해 주어야 한다.In this case, if the temperature exceeds 180 ℃, the freshness of malt is lost to cause the occurrence of carbonization odor and change of color and fragrance.
[제3차 공정][3rd process]
배소를 마친 맥아는 배소맥아 중량에 대해 250-300배량의 끓는 물에 넣어 10-15분동안 추출하며 추출된액은 일반대중식 수용인 자연 보리차 음료수로 사용된다.The roasted malt is extracted in boiling water of 250-300 times the weight of roasted malt for 10-15 minutes, and the extracted liquid is used as a natural barley tea drink.
이상의 공정을 거친 본 발명을 18세-47세에 이르는 24명의 남녀에게 각각 관능시험한 결과는 다음과 같다.The results of the sensory test of 24 men and women between the ages of 18 and 47 years of the present invention after the above steps are as follows.
구수한 맛과 향기가 강하다 ................................................. 12명Taste and aroma are strong ......................................... ..... 12 people
한국고유의 숭늉과 같은 뒷맛이 있다...................................... 7명It has the same aftertaste as Sungwoong, which is unique to Korea .......
약간 쓴맛이 남아 있다........................................................... 5명A little bitter taste remains ... .............. 5 people
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880012670A KR910005616B1 (en) | 1988-09-30 | 1988-09-30 | Process for making barley tea from wheat germ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019880012670A KR910005616B1 (en) | 1988-09-30 | 1988-09-30 | Process for making barley tea from wheat germ |
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| Publication Number | Publication Date |
|---|---|
| KR900004276A KR900004276A (en) | 1990-04-12 |
| KR910005616B1 true KR910005616B1 (en) | 1991-08-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019880012670A KR910005616B1 (en) | 1988-09-30 | 1988-09-30 | Process for making barley tea from wheat germ |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751502A (en) * | 2017-11-07 | 2018-03-06 | 蚌埠学院 | A kind of processing method of wheat germ tea |
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1988
- 1988-09-30 KR KR1019880012670A patent/KR910005616B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751502A (en) * | 2017-11-07 | 2018-03-06 | 蚌埠学院 | A kind of processing method of wheat germ tea |
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| Publication number | Publication date |
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| KR900004276A (en) | 1990-04-12 |
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