WO2018212478A1 - Method for making red balloon flower root tea - Google Patents

Abstract

The present invention relates to a method for making a red balloon flower root tea and, specifically, to a method for making a red balloon flower tea, the method comprising: a washing step for washing balloon flower roots; a steaming step for steaming the washed balloon flower roots at 95-100°C for 270-330 minutes; a drying step for drying the steamed balloon flower roots at 55-60°C for 10-24 hours; a fine-cutting step for finely cutting the dried balloon flower roots into a thickness of 5-10 mm; a roasting step for roasting the finely cut balloon flower roots at 200-220°C for 50-80 minutes with far-infrared radiation in a far-infrared roaster; and a packaging step for packaging the roasted balloon flower roots. According to the present invention, a red balloon flower root tea can be produced that leads to the improvement of preference through the removal of spicy and bitterness unique to balloon flower roots and has excellent contents of free amino acids, such as asparagine, glutamate, and GABA, as well as excellent contents of crude saponins.

Description

Hongdoraji Tea Manufacturing Method

The present invention relates to a red bellflower tea manufacturing method, specifically the washing step of washing bellflower; A steaming step of steaming the washed bellflower at 270 to 330 minutes at 95 to 100 ° C; A drying step of drying the steamed bellflower at 55 to 60 ° C. for 10 to 24 hours; A cutting step of cutting the dried bellflower into a thickness of 5 to 10 mm; A step of squeezing the shredded bellflower for 50 to 80 minutes at 200 to 220 ° C. while irradiating the far infrared ray in a far infrared ray wetting machine; And a packaging step of packaging the steamed bellflower.

Bellflower is a good food for the lungs and bronchus, as it contains more than 200 records in consent. Looking at the old records, the herbaceous wood is hot and spicy, writing, and the nature is cold. Not only does it cure swollen and sore mouths, tongues and throats, but it also works if you have a fever around your eyes and nose. In particular, it is known that bellflower should be used for all the grease that occurs in the eyes, nose, ears, mouth and throat.

Bellflower is said to treat sickness caused by the heat and energy gathering in the upper part because it has a bitter taste and cools down the energy. Bellflower was also used in case of swelling and fever with swelling and pain.

In addition, if you look at the records of the seungjeongwon diary of January 20, 38, Yeongjo's sore throat, sore throat, so much sore throat and pain is a lot of pain, and the fishermen hung up the bellflower. The bellflower is known to have a good effect when the neck hurts. In addition, the bellflower was used in various herbal medicines along with other herbs in the Joseon royal family. There are omegil tea with boiled plum and bellflower, persimmon tea made with licorice and bellflower, roasted glutinous rice, bellflower, makmun-dong, ume, tangerine red, and yukmi tea made with honey on baekbaekpi.

On the other hand, in Korea, traditional tea has been used for the traditional tea, meaning 'clear water boiled one or two kinds of medicines for use in medical purposes', Korea Patent Registration No. 10-1080573, 10-1202988 Various technologies related to herbal teas, such as No. 10-1087192, are still being researched and developed.

Bellflower has also been used as a herbal tea due to the excellent effect as described above, but many people are reluctant to drink tea, despite its excellent efficacy because of its distinctive Arin, spicy and bitter taste. Due to this problem, there are cases where it is used in combination with many other kinds of materials, but in this case, it is not enough to show the excellent effect of the bellflower.

Therefore, the present inventors can reduce the loss of the useful ingredient showing the excellent effect of bellflower, while enhancing the taste by removing the distinctive hot and bitter taste of bellflower in providing the bellflower in the form of tea, anyone can drink without feeling rejected We wanted to develop a way to enjoy useful effects.

Therefore, the main object of the present invention is to provide a bellflower tea in the form of tea by removing the distinctive hot and bitter taste to improve the taste, anyone can drink without refusal, and enhance the useful components of bellflower such as organic amino acid and irradiated It is to provide a method of manufacturing a bellflower processed tea that can be made.

According to one aspect of the invention, the present invention comprises a washing step for washing bellflower; A steaming step of steaming the washed bellflower at 270 to 330 minutes at 95 to 100 ° C; A drying step of drying the steamed bellflower at 55 to 60 ° C. for 10 to 24 hours; A cutting step of cutting the dried bellflower into a thickness of 5 to 10 mm; A step of squeezing the shredded bellflower for 50 to 80 minutes at 200 to 220 ° C. while irradiating the far infrared ray in a far infrared ray wetting machine; And a packaging step of packaging the steamed bellflower.

In the Hongdoraji tea production method of the present invention, the steaming is carried out for 290 to 310 minutes, the drying is carried out for 15 to 20 hours, it is preferable to perform the steaming 55 to 65 minutes.

According to the present invention, the hot and bitter taste peculiar to bellflower is removed, and the palatability is improved, and the red doradon tea excellent in free amino acid content and irradiated saponin content, such as asparagine, glutamic acid and GABA, can be prepared.

1 is a block diagram showing a Hongdoraji tea manufacturing method according to an embodiment of the present invention.

Figure 2 is a graph showing the results of comparing the sensory evaluation results of the red dorado tea and the control dried dorado tea according to an embodiment of the present invention.

Figure 3 is a graph showing the comparison of the organic amino acid content of the red bellflower tea and the control dried bellflower tea and raw bellflower tea according to an embodiment of the present invention.

Figure 4 is a graph showing the comparison of the irradiated ponson content of the red bellflower tea and the control dried bellflower tea and raw bellflower according to an embodiment of the present invention.

Hongdoraji tea production method of the present invention washing step for washing bellflower; A steaming step of steaming the washed bellflower at 270 to 330 minutes at 95 to 100 ° C; A drying step of drying the steamed bellflower at 55 to 60 ° C. for 10 to 24 hours; A cutting step of cutting the dried bellflower into a thickness of 5 to 10 mm; A step of squeezing the shredded bellflower for 50 to 80 minutes at 200 to 220 ° C. while irradiating the far infrared ray in a far infrared ray wetting machine; And a packing step of packing the chopped bellflower.

Bellflower in the present invention refers to the root of Platycodon grandiflorum , which is a perennial plant of the family Campanula, it is preferable to use a bellflower of 2 to 4 years in consideration of the functional and useful ingredient content of the red dorado tea.

The washing step is to remove foreign matters such as dirt, dust, and the like deposited on the surface of the prepared bellflower. When the bellflower is used as a food material, a washing method commonly applied may be used. In general, the bellflower uses a method of washing with water, and using high pressure water can remove foreign substances on the surface more effectively. After washing with water, it is desirable to remove water on the surface by dehydration.

The steaming step is to steam the bellflower, and through this process, the unique map and arine taste can be alleviated and the optimum taste and aroma can be maintained. In addition, it is considered to play a significant role in the increase of the organic amino acid content and the irradiated content. In the present invention, the temperature and time conditions of steaming are set to 95 to 100 ° C. and 270 to 330 minutes, which is more preferably a 290 to 310 minutes of steaming time as a condition for maximizing the above effects.

The drying step is a step of removing the moisture of the steamed bellflower, using a method of drying for 10 to 24 hours at 55 to 60 ℃ to remove sufficient moisture while preventing the loss of useful components of the bellflower. More preferably it is dried for 15 to 20 hours at the temperature.

The cutting step is to cut the bellflower to a size suitable for the subsequent step of cutting in the present invention to a thickness of 5 to 10 mm. Depending on the thickness of the thinning, the difference may occur in the tendency of the bellflower according to the chopped stage, and the problem of loss of useful components may also occur. More preferably, it is preferable to set it as thickness of 8-9 mm. The length is not particularly limited, but about 1 to 3 cm is appropriate. After the cutting, it is desirable to remove the dust or powder generated in the cutting process by sifting to equalize the size and remove foreign substances.

The steaming step is to roast the bellflower in high heat to improve the fragrance and remove the moisture in the present invention uses a method of steaming for 50 to 80 minutes at 200 to 220 ℃ while irradiating the far infrared in the far infrared damper. Far-infrared rays are enough to be usually used with a wavelength of 5 to 1000 µm. Far-infrared irradiation, temperature and time conditions are conditions necessary for proper fragrance and moisture removal, and more preferably, the temperature is close to 210 ° C. at 205 to 215 ° C., and the time is 55 to 65 minutes.

Through the steaming, drying and steaming step, the bellflower becomes red, and this red color can have a great effect on the tea functionality. Depending on the conditions of steaming, drying and steaming as described above may show a great difference in this color taste.

After the cooling step, the bellflower is sufficiently cooled to room temperature, and then packaged in the form of a regular tea bag, a triangular tea bag, a paper tube, etc. in an appropriate amount. Prior to packing, it is advisable to perform additional screening to even out the size and remove foreign matter.

The Hongdoraji tea of the present invention can be used in the form of a tea beverage due to concern with hot water. At this time, preferably, the ratio of hot water 80 to 150 ml per 1 g of Hongdoraji tea is good, and it is preferable to add hot water at 80 to 100 ° C. for 2 to 5 minutes.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

Example 1. Hongdoraji tea production

After preparing fresh bellflower for two to four years, foreign substances were removed by depressurizing the clean water under high pressure.

The washed bellflower was put in a steam steamer and steamed for 5 hours at 95 ~ 100 ℃.

After the steaming process, the bellflower was removed from the steamer and placed in a hot air dryer for 18 hours at 55-60 ° C.

The dried bellflower was sliced with a cutter so as to have a thickness of about 8 to 9 mm, screened with a sieve to remove small powders generated during the cutting process, and then evenly sized and visually removed.

The selected bellflowers were placed in a far-infrared machine and irradiated with far-infrared rays (wavelength of 5 to 1000 µm) for 1 hour at about 210 ° C and then cooled in a cooler.

The sieve was screened again to remove small powders, and then sized by visual selection.

Finally, it was crushed and packaged into a size that meets the packaging specifications such as regular tea bags, triangular tea bags, and paper tubes.

Experimental Example 1. Sensory Evaluation

Sensory evaluation of the Hongdoraji tea prepared in Example 1 was carried out.

As a control, the dried bellflower tea, which was prepared by carrying out drying and steaming processes without undergoing steaming or the like, was used. More specifically, the raw bellflower is washed, debris removed and dehydrated, and then cut into 8 ~ 9 mm thick, dried in a tray, dried for 10 to 16 hours at 60 ~ 80 ℃, and then placed in a far infrared ray irradiator to investigate far infrared rays (wavelength 5 ~ 1000㎛ After drying at about 210 ° C. for 1 hour, cooling at room temperature, and screening, a dried bellflower tea was prepared.

2g each of the red bellflower tea (experimental group) and the dry bellflower tea (control group) of Example 1 were soaked in 200 ml of hot water at about 90 ° C. for 2 to 3 minutes to be immediately sampled.

The sensory evaluation was conducted on 30 males and females in their 20s and 60s with a 5-point scale (5, very good; 4, slightly good; 3, moderate; 2, little bad; 1, very bad). Each sensory evaluation result is as shown in Tables 1 and 2, which are shown graphically in FIG.

Bellflower tea	flavor	Flavor	bitter	Arin	preference
One	3	3	3	2	3
2	4	4	4	3	3
3	4	4	3	3	3
4	3	3	4	4	4
5	3	3	3	3	3
6	2	2	2	2	2
7	4	4	3	3	3
8	4	4	3	3	3
9	3	3	2	4	3
10	4	3	3	2	3
11	2	3	3	2	2
12	2	2	One	One	2
13	3	3	3	3	3
14	4	3	2	One	2
15	3	3	3	3	3
16	4	4	4	3	3
17	4	4	3	3	4
18	3	3	4	2	2
19	3	3	4	3	3
20	3	3	3	3	3
21	3	3	2	2	2
22	4	3	2	2	3
23	4	4	2	2	2
24	4	4	3	3	3
25	4	4	3	3	3
26	4	4	3	2	3
27	3	3	2	2	3
28	3	3	One	One	2
29	4	4	2	One	4
30	4	4	One	One	3
Average	3.4	3.3	2.7	2.4	2.8

Hongdorajicha	flavor	Flavor	bitter	Arin	preference
One	5	5	5	5	5
2	4	4	4	3	4
3	5	5	4	4	4
4	4	4	5	5	5
5	3	3	3	3	4
6	3	3	3	3	3
7	5	5	4	4	4
8	4	4	4	4	4
9	4	4	3	4	4
10	5	5	5	5	5
11	3	4	4	4	3
12	3	3	2	3	4
13	3	3	3	3	3
14	5	4	3	3	4
15	4	4	4	4	4
16	4	4	4	3	4
17	5	5	4	4	5
18	4	4	5	4	3
19	4	4	5	5	5
20	4	3	3	3	3
21	4	5	3	3	4
22	4	4	3	4	5
23	5	5	3	4	4
24	4	4	3	3	4
25	4	4	5	5	4
26	4	4	4	3	3
27	4	3	3	3	4
28	4	3	3	4	3
29	4	4	3	3	5
30	5	5	3	4	4
Average	4.1	4.0	3.7	3.7	4.0

As a result of sensory evaluation, the taste, flavor, bitter taste, arine taste, and preference were all excellent in Hongdoraji tea.

Experimental Example  2. Free amino acids  Content comparison analysis

The free amino acid content of the red bellflower tea prepared in Example 1 was analyzed by comparison with a control such as dried bellflower tea.

10 ml of distilled water was added to the sample, followed by filtration. 1 ml of 5-Sulfosalicylic acid dihydrate was added to the filtrate, and the protein was precipitated by standing in a 4 ° C. refrigerator for 24 hours, followed by centrifugation at 4,000 rpm for 15 minutes. The supernatant was concentrated using a reduced pressure concentrator (Rotary evporator, EYELA N-1100V-W, JAPAN) at 40 ° C. or lower, and dissolved by adding 5 ml of 0.2M lithium citrate loading buffer (pH 2.2). 130 μl was filtered through a 0.2 μm membrane filter and analyzed using an amino acid analyzer (Sykam S7130 Aminoacid reagent organiger, Germany), and UV / VIS detector 400nm (1.00AU) and 570nm (1.00AU) were detected.

As a result, the total amino acid content was increased by 38%, especially asparagine (asparagine) content more than 1000 times, glutamic acid content (glutamic acid) content increased more than 3.5 times (see Fig. 3). Asparagine increases sweetness and combines with acetaldehyde to remove toxic substances, which is excellent for hangovers, and can help relieve nervousness and stress by balancing the central nervous system. In the case of glutamic acid, amino acid that gives a sour and umami taste, it is thought that the glutamic acid increases soft glutinous acid and sweet taste by increasing glutamic acid and also has a fatigue recovery function.

Experimental Example 3. Comparative Analysis of Irradiated Phonin Content

The irradiated pohnponin content of the red bellflower tea prepared in Example 1 was analyzed by comparison with a control such as dried bellflower.

Red ginseng test method (reflux extraction method) of the Food Code was used, and more specifically as follows.

50 ml of butanol was added to 7 g of the sample, and the mixture was repeatedly refluxed at 70 to 80 ° C. for 1 hour, and the resultant was collected in a separatory filter, separated into 20 ml of distilled water, and the saturated butanol layer was separated and concentrated under reduced pressure using a concentrated concentrated flask. It was. 50 ml of ether was added to the concentrate and refluxed at 35 ° C. for 20 minutes to separate fats. The residue was dried at 105 ° C. for 20 minutes and allowed to cool for 30 minutes in a desiccator. Obtained.

Irradiation content (mg / g) = (A-B) / C

A: Weight after drying of concentrated flask (mg)

B: Weight before drying of concentrated flask (mg)

C: Sample weight (g)

As a result, it was found that the content of irradiated ponies increased more than 3.5 times in dried and red larvae compared to raw bellflower, and even if steamed red larvae were made, there was no destruction or loss of irradiated ponini, but the irrelevant amount of irradiated ponpon was increased. See FIG. 4). In the case of four-year-old red ginseng, the content of the irradiated ponins was 1 to 3%, and the red doradon of the present invention was 2.64%, which was high enough to be comparable to the red ginseng.

Since the manufacturing method of the red bellflower tea of the present invention is a method of manufacturing tea in the form of tea, it can be used to manufacture products such as processed tea, and the manufacturing method is relatively simple, so that mass production is also considered easy.

Claims (2)

1. A washing step of washing the bellflower;

   A steaming step of steaming the washed bellflower at 270 to 330 minutes at 95 to 100 ° C;

   A drying step of drying the steamed bellflower at 55 to 60 ° C. for 10 to 24 hours;

   A cutting step of cutting the dried bellflower into a thickness of 5 to 10 mm;

   A step of squeezing the shredded bellflower for 50 to 80 minutes at 200 to 220 ° C. while irradiating the far infrared ray in a far infrared ray wetting machine; And

   Hongdoraji tea manufacturing method comprising a; packing step of packing the bellflower.
2. The method of claim 1,

   Performing the steaming for 290 to 310 minutes,

   The drying is carried out for 15 to 20 hours,

   Hongdoraji tea production method characterized in that for performing the steam 55 to 65 minutes.

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