KR930006561B1 - Method for making ginseng tea - Google Patents

Abstract

The ginseng tea having coffee taste is prepd. by (a) roasting each of by-product ginseng or ginseng extract (I),bean (II) and barley (iii) respectively at 200-551 deg.C, 150-250 deg.C and 150-230 deg.C, pulverizing, and extracting with hot water, (b) concerntrating the each extract of (I), (II) and (III) at 70-80 deg.C and 600-700 mmHg, and (c) mixing the concentrated (I), (II) and (III) to obtain the final procuct. Ther mixing ratio of (I):(II):(III) is 10-15:2-4:1-3.

Description

Coffee flavored ginseng tea manufacturing method

The present invention relates to a method of manufacturing ginseng tea that tastes coffee. More specifically, it extracts ginseng or ginseng extract, and the remaining by-products are the main raw materials, and by mixing the subsidiary materials such as beans and barley, they are processed into vinegar, extraction, and concentration to form a highly flavorful substance. This relates to a method of making coffee flavored ginseng tea.

Coffee currently occupies about 80-90% of domestic teas, and it has a monopoly on many tastes in Korea, and it is deeply rooted in our tea culture as synonymous with tea. However, considering the side effects of caffeine contained in a large amount of coffee on the health of coffee, the commercial use of coffee in Korea is a big problem not only for national health but also economically. Coffee is known to cause anxiety, nausea, ulcers, etc. due to central nervous excitatory action, cardiac action during excessive and prolonged use.

This poisoning of caffeine has been confirmed in animal experiments, Peter, Jay. Peters, JM, in a paper entitled "A Review of Factors Affecting Caffeine Toxicity, J. Clin. Pharmacol, 7, 131 (1967)", describes caffeine in rats. It has been reported to have dose-dependent effects of sleep reduction and side effects such as excitement, nausea and ulcers. Yanik, G. et al. Described the effects of caffeine on sleep in rats. Response Effects of Caffeine on Sleep in Rats, Brain Res., 403, 177 (1987), reported that caffeine increases rat's locomoter activity at low doses and decreases at high doses. .

The inventors of the present invention, while studying a method that can eliminate the poisoning effect of caffeine, found that the saponin component of ginseng can eliminate the poisoning effect of caffeine, ginseng coffee tea made by combining ginseng and coffee in an appropriate ratio Has been developed (Patent Application No. 9469, July 4, 1989). However, in the prior art, the formulation of coffee was essential to maintain the flavor of the coffee as it is. Another conventional substitute coffee manufacturing method has been produced by the method of roasting mainly barley, etc. as a raw material. The most representative method is Korean Patent Publication No. 89-4271 (October 30, 1989). This method is a method of producing coffee-flavored tea by germinating barley of beer in order to taste the coffee, followed by roasting and extracting processes in several stages, and then adding coffee. However, the corresponding coffee of the prior art was not enough to satisfy the existing coffee in the taste and aroma, and because of the presence of odor due to the carbon component by-produced during roasting process, it could not serve as a complete coffee substitute.

Therefore, the present inventors have developed a method of producing a taste equivalent to coffee through a series of researches on pear chemistry as part of the method of reusing the ginseng extract by-products and developing a taste product similar to coffee.

An object of the present invention is to provide a coffee flavored ginseng tea having a taste that can be indistinguishable from that of conventional coffee without adding coffee.

Ginseng, as well as ginseng extract by-products have a significant amount of ginseng active ingredients, giving off the bitter taste and flavor of the ginseng.

The inventors of the present invention while studying how to recycle the ginseng or ginseng extract by-products of the ginseng extract by-products at 200 ° ~ 220 ℃ roasting process has a unique flavor similar to coffee and also does not destroy the active ingredient of ginseng To discover and complete the present invention. Ginseng or ginseng extract extracts have the most desirable flavor when roasted at 200 ° ~ 220 ℃, but below 200 ℃, there is not enough change in the flavor component. Is excessively expressed. This hobby ingredient is also generated when the raw material is not roasted a lot, in the present invention to solve this problem, in the present invention, to enable a uniform heat treatment, the rotation speed (Roaster) can be adjusted according to the size of the raw material I solved this by using. The roaster used in the present invention has a double air pocket to solve the partial carbonization of the direct heater and a small amount of processing, and to increase the uniform roasting effect of the contents, the inside of the square Attached wings. The rotation speed of the roaster was attached to the rotation control device to be controlled at a speed of 0 to 10 revolutions per minute, the lower portion of the roaster was to control the gas burner up and down to allow the heat treatment.

The roaster apparatus of the present invention not only brings an even roasting effect but also serves to prevent excessive loss of the active ingredient by a short time treatment. The present invention is also prepared by roasting soybean and barley at 210 ° to 250 ° C blended for the expression of the taste and color of the subsidiary ingredients to produce a coffee flavor ginseng tea can express the unique flavor of the present invention. The ginseng tea of the present invention prepared as described above has a flavor more than or equal to coffee. In order to prepare the coffee-flavored ginseng tea of the present invention, first, the ginseng or ginseng extract by-products are dried and sorted, and soybeans and barley are selected and soaked and dehydrated. Next, roast ginseng or ginseng extract by-product at 200 ° -220 ° C for 5-15 minutes, beans at 150 ° -250 ° C for 10-15 minutes, and barley at 150 ° -230 ° C for 10-15 minutes, crushing 10 times of hot water was added to extract the precipitate for 1 to 2 hours in a constant temperature water bath of 50 ° to 90 ° C, followed by 1st filtration and 2nd centrifugation to remove sediment. Mix the extract once or twice. Next, to remove this hobby, ginseng or ginseng extract by-products, soybeans, and barley, which were roasted by deodorizing to concentrate 20 to 30% of the total amount of liquid in a constant temperature water bath at 70 ° to 80 ° C under reduced pressure of 600 to 700 mmHg. Ginseng tea solution of the present invention is prepared by mixing the extracts in the ratio of 10 to 15: 2 to 4: 1 to 3, respectively. The stock solution prepared as described above is prepared as a powder product by the spray drying method, a freeze-dried granule product that can enjoy the unique flavor, and can product which can be immediately drinkable by adding prima and sugar. It is also possible to prepare a product in which a suitable proportion of powder before extraction of hot water is packed into a collection bag so that one bag can be directly drinkable with hot water once.

Hereinafter, the present invention will be described in detail with reference to Examples.

Example 1

Ginseng or ginseng extract by-products are dried, soybeans and barley to remove foreign matters, soaked in purified water for 20-30 minutes, washed, dehydrated, dried, ginseng extract by-products using a roaster equipped with a rotation control and heating device, respectively ( A) is roasted for 10 minutes at 210 ℃, soybean (B) 15 minutes at 235 ℃, barley (C) 10 minutes at 220 ℃ to produce a brown color and fragrant substances. The raw materials A, B, and C were pulverized to 864 microns or less, respectively, and then A, 125g, B, 30g, and C, 20g, respectively, were added hot water 1250g, 300g, and 200g, and extracted in a constant temperature water bath at 80 ° C. for 2 hours. The resulting extract was vacuum filtered, the filtrate was centrifuged, and the precipitate was removed to obtain a primary filtrate. Next, 625 g, 150 g, and 100 g of hot water were added to the filtration residue, and the above steps were repeated to obtain a secondary filtrate. The first and second filtrates thus prepared were combined and deodorized using a rotary pressure reducer. Deodorization process is concentrated by deodorizing by concentrating 30% of the total liquid volume under reduced pressure of 650mmHg with rotary decompression concentrate in a constant temperature water bath at 80 ℃. The deodorized concentrate is combined to make a stock solution.

The stock solution thus prepared was analyzed for its physicochemical properties and yield according to a conventional method and the results are shown in Table 1.

[Production of Powder Products]

Powder products are prepared using a conventional spray dryer. The stock solution was spray dried at a rate of 20 g / min at an external temperature of 150 ° C. and an internal temperature of 90 ° C. to complete a powder product.

Example 2

[Production of Freeze-Dried Granule Products]

Granule products are prepared using a Thermo-Vact type freeze dryer. The stock solution of Example 1 was frozen at minus 25 ° C. and dried under reduced pressure at 50 mm torr to obtain a granular product.

Example 3

[Production of Canned Products]

8 g of sugar and 6 g of prima are added to 100 g of the stock solution of Example 1, and then dissolved in 66 g of drinking water, filled into a can, degassed, sealed and sterilized to form a can.

TABLE 1

The product manufactured as described above is subjected to sensory test by rank test method and taste difference identification test method for the sensory inspectors who are trained to compare the difference between various types of coffee and flavors on the market. Table 2 and 3 show the results of checking the significance. Table 2 shows the sensory test results according to the rank test method and Table 3 shows the sensory test results according to the preference difference test. As can be seen from the results, the present invention was recognized as a product of equality or higher, which is difficult to identify in flavor compared to commercial coffee products.

TABLE 2

1 = 1 rank (score; +0.85), 2 = 2 ranks (score; 0), 3 = 3 ranks (-0.85)

TABLE 3

Corresponding score: Best = 1 point, dislike = 9 points

<Variance analysis>

As described in detail above, the product of the present invention has a taste comparable to coffee, and it is a palatial health food such as enjoying the unique taste of our country by the influence of noodles and roasting of grains. It is a product that satisfies both health and taste with coffee flavored ginseng tea products that can be used as a representative national tea by solving the absence of traditional tea suitable for taste.

Claims (2)

Ginseng or ginseng extract by-products, soybeans, and barley were roasted at 200 ° to 220 ° C, 150 ° to 250 ° C, and 150 ° to 230 ° C with roaster, finely ground and extracted with hot water; The extract filtrate is concentrated under reduced pressure of 20 to 30% to remove the odor, and then the mixture is prepared by mixing at a mixing ratio of 10 to 15: 2 to 4: 1 to 3, respectively. The method for producing a coffee-flavored ginseng tea according to claim 1, wherein the reduced pressure concentration is carried out at a reduced pressure of 600 to 700 mmHg at 70 to 80 ° C.