KR101449993B1

KR101449993B1 - Manufacturing method of Pear Tea bag using by-product of Pear juice and Pear Tea bag using by-product of Pear juice manufactured by the same

Info

Publication number: KR101449993B1
Application number: KR1020140051457A
Authority: KR
Inventors: 윤성중; 곽노일; 정억근
Original assignee: 은성가족식품 영농조합법인
Priority date: 2014-04-29
Filing date: 2014-04-29
Publication date: 2014-10-16
Also published as: JP6028986B2; JP2015208331A

Abstract

The present invention relates to a method for producing pear tea bag tea using a pear juice byproduct and to pear tea bag tea using the pear juice byproduct produced through the same, wherein the method comprises the steps of: (Step 1) washing and pulverizing pears; (Step 2) separating the pulverized pear into a pear extracted liquid and a pear juice byproduct; (Step 3) drying the pear juice byproduct; (Step 4) making the dried pear juice byproduct into powder; and (Step 5) packing the pear juice byproduct made into powder. Juice solids which are a byproduct obtained when pears are extracted to produce pear juice are used as a raw ingredient so that novel pear tea bag tea is provided. The water content is optimally adjusted, so that the period of circulation of the pear tea bag tea is maximally extended. The tastes and fragrances of pear are strongly exhibited, and the pear juice byproduct is mixed with ginger at an optimal rate, so that the fragrances and tastes of pear and ginger are harmonized.

Description

TECHNICAL FIELD The present invention relates to a method of manufacturing a tea tea bag using a by-product of juice, and a tea bag using the manufactured by- same}

The present invention relates to a method of manufacturing a tea tea bag using a by-product of juice, and a tea tea bag using the by-product obtained by the method. More particularly, the present invention relates to a tea tea bag which is a by- Thereby producing a new type of tea tea bag. The present invention also relates to a tea tea bag using the by-product produced by the method.

The pear is a fruit of a deciduous tree or shrub plant belonging to Pomoideae, Pyrus, Rosaceae, and is produced mainly in China, Korea, Italy and the United States, where four seasons are distinct. According to the harvesting time, it is possible to distinguish between early-flowering species such as fresh water, sapling, early-flowering, and longevity. , And in Korea, it is cultivated mainly in the field of flounder, chrysanthemum, and ginseng.

The flesh of the pear is mainly composed of moisture, the sugar content is around 11 Brix. According to high medical literature such as the herbal gangmok, herbal intensive book, it is known that boats are known to be effective for gastric ulcers, constipation, and diuretic stimulation, and it is known to be effective also for feces, fever and cough.

Because the taste of the pear is sweet and cold and contains a lot of water, it makes the spleen and the lungs soft. Especially in Sasang Medicine, the stomach eliminates the stomach, eliminates the thirst and the burning, stops the cough and removes the phlegm. I thought it was good.

It is also known that fibers and enzymes, which are abundant in the abdomen, exert toxic substances due to fine dust and fried foods, which are frequently generated in large cities, thereby suppressing the carcinogenic effects.

The water content per 100g is very high, 85 ~ 88%, which helps to relieve thirst and diuretic effect. The sugar content is as high as 10 ~ 13%, and sorbitol has the ability of stool softening It helps relieve constipation. In addition, the protein content of the abdomen is about 0.3%. Asparaginic acid contained in the abalone promotes the hepatic activity, so it works as a hangover relieving function. On the other hand, alkaline minerals such as magnesium and potassium are contained in about 75% of the inorganic content.

Among the flavonoids, a functional substance contained in the abdomen, quercetin is excellent in anticancer and antioxidant activity, and teteolin has an effect of controlling bronchitis, sputum and cough.

On the other hand, the polyphenol compounds contained in the stomach were found to be effective not only in the anticancer activity but also in lowering blood pressure, preventing gout, antioxidant, whitening, increasing immune function and lowering cholesterol.

However, due to the nature of the fruit, the shelf life of the pear is short and the storage conditions are difficult, so that it is difficult to take it while keeping it for a long time. In addition, most of the boats harvested late after the harvest season are windy and have a high sugar content, but they are difficult to eat with fruits and are often disposed of.

In order to solve the above problems, Korean Patent Registration No. 10-0566574 (Mar. 30, 2006) discloses a method for producing a juice collected from a ship having a slow harvest time, 1253871 (Apr. 16, 2013) discloses a process for producing a juice which extracts juice from a windy ship.

The method of manufacturing the pellets is advantageous in that the pellets are produced by using a pellet or a windy pellet in which some pellet forms have been generated in the harvesting process. However, there is a problem of discarding the remaining by-products from the pellet.

In order to solve the above problems, Korean Patent Registration No. 10-1265984 (Feb. 23, 2013) discloses a bait paste using by-product processing by-product sludge and a production method thereof, and Korean Patent Laid- -051616 (Feb. 22, 2012) discloses a functional fermentation broth using a by-product of by-product processing and a method of using the same.

The above patent relates to a manufacturing method of a bait paste, a chewing gum, and a makgeolli using a by-product by-product, but a tea teabag tea using a by-product of the tea has not been developed yet.

KR 10-0566574 B1 2006.03.30. KR 10-1253871 B1 2014.04.16. KR 10-1265984 B1 2013.05.22. KR 10-2012-0051616 A 2012.05.22.

Disclosure of the Invention The object of the present invention is to provide a method for producing a tea tea bag using a by-product by-product, which enables a new type of tea tea bag to be manufactured using a juice solid obtained as a by- And to provide a tea teabag tea using the by-product of juice.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for cleaning a ship, comprising the steps of washing and breaking the ship (step 1); Separating the crushed vats into a juice extract and a juice byproduct (step 2); Drying the juice byproduct (step 3); Powdering the dried juice by-product (step 4); And packaging the powdered juice byproduct (step 5); And a method of manufacturing a tea bag using the by-product of the tea.

After Step 2, 5% by weight of crushed ginger in a size of 2 to 3 mm is added to 95% by weight of the nursery by-product and stirred for 7 minutes.

In the step 3, the juice by-product is hot-air dried at 75 ° C for 18 hours using an electric hot air drier to have a water content of 0.3%.

The electro hot air dryer is provided with a tray for holding the juice by-product and a predetermined distance therebetween. The thickness of the juice by-product contained in the tray is 1.0 to 1.5 cm. A drain for draining moisture to the outside is disposed in the electro hot- As shown in FIG.

In addition, the present invention provides a tea tea bag using a by-product by-product manufactured by the above-described method.

The tea teabag tea according to the present invention has the effect of providing a new type of tea teabag tea using a juice solid obtained as a by-product obtained in the juicing of a juice for preparing a juice, and optimizing the water content, And the unique flavor and aroma of the pear are evident. By mixing the by-product of the pear with ginger in the optimum ratio, the unique flavor and taste of pear and ginger are harmonized.

Hereinafter, the present invention will be described in detail.

First, a method for manufacturing a tea tea bag using the nursing-by-product according to the present invention will be described.

A method of manufacturing a tea bag using a nursing-by-product of the present invention comprises:

Washing and shredding the ship (step 1);

Separating the crushed vats into a juice extract and a juice byproduct (step 2);

Drying the juice byproduct (step 3);

Powdering the dried juice by-product (step 4); And

Packaging the powdered juice byproduct (step 5);

.

In step 1, the Pear prepared by using water may be washed. For example, in the cleaning process, the air is sprayed on the boat to remove foreign substances and dust on the surface of the boat, and then the water is sprayed onto the boat by a spray method to clean the boat .

In the above crushing process, the washed crusher can be crushed finely. The washed ship can be crushed into a crusher and crushed into shell and seed. Crushing the pear into shells and seeds can shorten the processing time and can also contain the nutrients contained in the shell and seed in the tea bag. In the case of crushing the vessel in an excessively large size in the crushing process, the by-product of the crush may not be smoothly dried in the subsequent drying process. Therefore, in order to smooth the drying of the by-product of the juice, it is preferable to crush the pear to a size of 3 to 5 mm in the crushing process.

Step 2 is a step of separating the crushed pear into a pear juice and a by-product, which can be squeezed by pressing the crushed pear into a compactor and compressing the crushed pear by applying pressure. The juice may be used as a juice through sterilization and filtration.

The pancreatic by-product is about 20 to 30% by weight of the raw material, which is a solid content of the pancreatic juice. The main ingredient of the pancreatic cell is pancreatic cell, pancreas and flesh of the pancreas, and a flavonoid substance which is a sugar, minerals, dietary fiber, It is contained in large quantity.

After Step 2, a step of mixing 5 wt% of ginger with 95 wt% of the juice by-product may be added. The ginger is a subtropical and tropical perennial plant belonging to the ginger family. It is one of the spices widely used not only in Korea but also in the world. It is used as one of seasoning ingredients added to improve the sensory properties of food. Ginger has been widely used as tea and medicines because it contains various ingredients beneficial to human body. About 75% of ginger is water, and starch accounts for 40 ~ 60% of total solids. The essential oil components include zingiberol and zingiberene. Specific components include 6-gingerol (0.1-0.3%), zingerone, 6-showol 6-shogaol, 0.04%), gamma-aminobutyric acid, and the like. If the ginger is mixed with less than 5% by weight of the ginger, the ginger's oil component may be insufficient. If the ginger is mixed by more than 5% by weight, the bitterness and spicy taste of the ginger become too strong. Preferably, the ginger is crushed to a size of 2 to 3 mm using a crusher and agitated for 7 minutes with the juice byproduct. If the ginger is larger than 3 mm, drying may not be performed smoothly thereafter. If the juice by-product and the ginger are agitated for less than 7 minutes, there is a problem that they are not uniformly mixed. If they are stirred for 7 minutes, they are uniformly mixed and thus no further stirring is required.

In the step 3, it is preferable that the by-product by-products are hot-air dried at 75 ° C for 18 hours by using an electric hot air drier to have a water content of 0.3%. If the water content is less than 0.3%, there is a problem that the flavor and aroma unique to the pear are less. If the water content exceeds 0.3%, there is a problem that the tea bag is deteriorated in the distribution process.

In addition, there is a problem that when the hot air is dried at a temperature of less than 75 캜, the drying time becomes too long, and when the hot air is dried at a temperature higher than 75 캜, there is a problem that the flavor and aroma unique to the pear appear.

The electric hot air dryer is structured such that a pot containing the by-product of the juice is stacked while maintaining a predetermined interval. It is preferable that the thickness of the juice by-products contained in the jar is 1.0 to 1.5 cm. If the thickness of the nursery by-products contained in the tray is less than 1.0 cm, drying can be performed well, but there is a problem that the amount of nursery by-products which can be dried is reduced. When the thickness is more than 1.5 cm, There is a problem in that the drying of the ink is insufficient.

When the drain for draining the moisture to the outside is located in the upper part of the electric hot air dryer, there is a problem that the drying of the juice by-products located in the lower part of the electric hot air dryer is insufficient. Therefore, in the present invention, the drain is provided at the lower end of the electro hot air dryer, and the moisture is smoothly discharged, so that the juice by-product located at the lower part of the electro hot air dryer is dried well.

The structure of the electric hot air dryer is not particularly limited, and far-infrared rays may be emitted from the far-infrared ray emitting material of ceramic material applied to the outer surface of the exhaust duct to be projected on the by-product of the juice contained in the teat.

In the step 4, it is preferable that the dried nursery by-product is transferred to a pulverizer and pulverized to a size of 40 to 60 mesh.

In step 5, it is preferable that the pulverized juice by-product is packed in a teabag wrapping paper and sealed.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

The pear was washed with drinking water and crushed to a size of 3-5 mm using a crusher. The shredded pear was separated into pear juice and juice byproducts using a squeezer. The pellets by-products were hot-air dried at 75 DEG C for 18 hours using an electro-hot air dryer to have a water content of 0.3%. The dried juice by-products were transferred to a pulverizer and pulverized to an average particle size of 50mesh. 5 g of the pulverized juice by-product was packed in a teabag wrapping paper, sealed and packed to prepare a tea teabag tea using the by-product of juice.

[Comparative Example 1]

In the same manner as in Example 1 except that the product was dried by hot air drying at 75 캜 for 16 hours and dried to a water content of 0.5%.

[Comparative Example 2]

In the same manner as in Example 1 except that the product was dried in hot air at 75 캜 for 12 hours so as to have a moisture content of 1.0%, a tea tea bag was prepared using the by-product.

[Experimental Example 1]

Table 1 shows the results of comparing the deterioration periods of the tea bag manufactured using the nail by-products produced in Example 1, Comparative Example 1 and Comparative Example 2, respectively.

Example 1 Comparative Example 1 Comparative Example 2 Store at room temperature (18 ℃) 2 years 1 year 6 months Incubator storage (36 ℃) 1 year 6 months 2 months

As described above, it was confirmed that the batter tea bag produced by the manufacturing method of Example 1 has a significantly longer deterioration period than that of the tea tea bag produced by the manufacturing method of Comparative Example 1 and Comparative Example 2.

[Comparative Example 3]

A tea teabag tea using the by-product of the juice was produced in the same manner as in Example 1, except that the product was dried by hot air drying at 70 캜 for 20 hours and dried to a water content of 0.3%.

[Comparative Example 4]

In the same manner as in Example 1 except that the product was dried at 80 ° C for 16 hours by hot air drying to have a water content of 0.3%.

[Comparative Example 5]

In the same manner as in Example 1 except that the product was dried at 80 ° C for 18 hours by hot air drying to have a water content of 0.1%.

[Experimental Example 2]

The tea tea bag using the juice by-products prepared in Example 1 and Comparative Examples 3 to 5 was immersed in 80 ml of water at 65 ° C for 30 seconds and stirred evenly. Ten adult men and five women 5) were measured for taste and aroma as follows, and the results are shown in Table 2 below. (After the first test, the subjects were fried in the next test so that the taste and flavor of the tea was not left before that.

[flavor]

○: The distinctive taste of the pear appears very dark

△: The distinctive taste of the pear appears thick

X: Relatively little taste of pear appears

[incense]

○: The pear-specific flavor appears very dark

△: The distinctive smell of the pear appears.

X: Relatively low odor of pear

flavor incense ○ △ × ○ △ × Example 1 9 people 1 person 9 people 1 person Comparative Example 3 2 people 6 people 2 people 2 people 6 people 2 people Comparative Example 4 8 people 2 people 8 people 2 people Comparative Example 5 6 people 4 people 6 people 4 people

As can be seen from the results of Table 2, it was confirmed that the batter tea bag using the by-product of Example 1 showed more distinctive taste and flavor than the tea tea bag using the by-products of Comparative Examples 3 to 5 .

The pear was washed with drinking water and crushed to a size of 3-5 mm using a crusher. The shredded pear was separated into pear juice and juice byproducts using a squeezer. Using a crusher, the ginger was crushed to a size of 2 to 3 mm. 5% by weight of ginger was mixed with 95% by weight of the above-mentioned juice by-product and stirred for 7 minutes. The juice by-product and ginger were hot-air dried at 75 ° C for 18 hours using an electric hot air drier to a water content of 0.3%. The dried juice by-products and ginger were transferred to a pulverizer and powdered to an average particle size of 50mesh. The pulverized juice by-product and 5 g of ginger were placed in a teabag wrapping paper, sealed and packed to prepare a tea bag tea using the by-product of the juice.

[Comparative Example 6]

In Example 2, except for mixing 5 wt% of ginger with 95 wt% of ginger by-product, 4 wt% of ginger was mixed with 96 wt% of ginger by-product.

[Comparative Example 7]

In Example 2, except for mixing 5 wt% of ginger with 95 wt% of juice by-product, instead of mixing 6 wt% of ginger with 94 wt% of the by-product by-product, the remaining amount was the same to prepare a tea tea bag using the by-

[Experimental Example 3]

The tea tea bag using the nail by-product manufactured in Example 2, Comparative Example 6, and Comparative Example 7 was immersed in 80 ml of water at 65 ° C for 30 seconds, stirred evenly, and then 30 trained sensory test agents The sensory evaluation was performed by repeating three times, and the results are shown in Table 3 below. The sensory test items were evaluated for flavor, aroma and overall acceptability. Five points were scored according to the 5-point scale method, and the scores were recorded according to the following criteria.

5: Very good ~ 1: Very bad

flavor incense Overall likelihood Example 2 4.5 4.2 4.3 Comparative Example 6 4.5 3.8 3.9 Comparative Example 7 3.1 4.2 3.6

As shown in Table 3, the tea tea bag using the nail by-product produced in Example 2 showed a superior sensory score in flavor as compared with the tea tea bag of Comparative Example 6, Showed a superior sensory score. In the descriptive analysis, it was also confirmed that the pear tea bag using the by-product of Example 2 was harmonious with the peculiar flavor and taste of the pear and ginger.

Therefore, the tea tea bag using the nursery by-product according to the present invention has the best moisture content of the tea, maximizing the circulation period of the tea tea bag, and showing the distinctive taste and flavor of the tea, It has a unique harmony with the unique flavor and taste of ginger.

Claims

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Washing and shredding the ship (step 1);
Separating the crushed vats into a juice extract and a juice byproduct (step 2);
Drying the juice byproduct (step 3);
Powdering the dried juice by-product (step 4); And
Packaging the powdered juice byproduct (step 5);
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The step 3 is a step of hot-air drying the juice by-product at 75 DEG C for 18 hours using an electric hot air drier to obtain a water content of 0.3%.

The method of claim 3,
The electro hot air dryer is provided with a tray for holding the juice by-product and a predetermined distance therebetween. The thickness of the juice by-product contained in the tray is 1.0 to 1.5 cm. A drain for draining moisture to the outside is disposed in the electro hot- By-product of the juice contained in the lower portion of the tea bag.

4. A tea tea bag according to any one of claims 3 to 4, which uses a by-product by-product.