KR102201057B1 - Manufacturing Method of Tea using Aronia Fruit and Tea using Aronia Fruit manufactured by the same - Google Patents
Manufacturing Method of Tea using Aronia Fruit and Tea using Aronia Fruit manufactured by the same Download PDFInfo
- Publication number
- KR102201057B1 KR102201057B1 KR1020200057874A KR20200057874A KR102201057B1 KR 102201057 B1 KR102201057 B1 KR 102201057B1 KR 1020200057874 A KR1020200057874 A KR 1020200057874A KR 20200057874 A KR20200057874 A KR 20200057874A KR 102201057 B1 KR102201057 B1 KR 102201057B1
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- South Korea
- Prior art keywords
- aronia
- weight
- hours
- fruit
- parts
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Images
Classifications
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 아로니아 열매를 이용한 차의 제조방법 및 이에 의해 제조된 아로니아 열매를 이용한 차에 관한 것으로, 보다 상세하게는 아로니아 열매의 유용성분이 파괴되는 것을 방지할 수 있는, 아로니아 열매를 이용한 차의 제조방법 및 이에 의해 제조된 아로니아 열매를 이용한 차에 관한 것이다.The present invention relates to a method for producing tea using aronia fruit and to tea using aronia fruit produced thereby, and more particularly, to a tea using aronia fruit, which can prevent the useful components of aronia fruit from being destroyed, using aronia fruit It relates to a tea manufacturing method and tea using the aronia fruit produced thereby.
아로니아(Aronia melanocarpa)는 18세기경에 북아메리카 동유럽 등지에서 재배되던 다년생의 관목으로 아로니아베리(aronia berry), 블랙 쵸크베리(black chokeberry), 블랙베리(black berry) 등으로 불린다. 원래는 북부 아메리카지역에서 자생하는데 최근에는 국내에도 아로니아 씨앗을 들여와 일부 농가에서 높은 경제적 가치를 기대하며 재배 중에 있다.Aronia ( Aronia melanocarpa ) is a perennial shrub that was cultivated in Eastern Europe in North America around the 18th century and is called aronia berry, black chokeberry, black berry, etc. Originally, it grows naturally in northern America, but recently Aronia seeds have been imported into Korea and are being cultivated with high economic value in some farms.
블랙 초크베리는 미국과 유럽에서 큰 인기를 얻고 있으며 특히, 아로니아에는 안토시아닌 색소가 다량 함유되어 있어 짙은 자주색을 나타내기 때문에 천연 식품색소나 염료, 주스, 잼, 와인 등과 같은 식용과일로 활용 가능성이 높다. 다양한 아토시아닌 계통의 물질들과 폴리페놀 성분이 함유되어 있어 항산화 효능이 베리류 중에서 가장 높고, 동맥경화, 심혈관질환, 암, 당뇨병, 위염, 알러지성 피부질환, 항염증, 항당뇨, 면역조절활성 등에 효능이 있는 것으로 보고되어 있다. Black chokeberry is gaining great popularity in the United States and Europe. In particular, aronia contains a large amount of anthocyanin pigment, which gives it a dark purple color, so it can be used as a natural food color or as an edible fruit such as dye, juice, jam, and wine. high. As it contains various substances of atocyanin and polyphenols, it has the highest antioxidant effect among berries, arteriosclerosis, cardiovascular disease, cancer, diabetes, gastritis, allergic skin disease, anti-inflammatory, anti-diabetic, immunomodulatory activity It is reported to have an effect on the back.
아로니아 열매는 다양한 생리활성 물질로 인하여 건강에 유익하지만, 탄닌성분이 많아 바로 수확한 것은 떫은 맛이 있어 가공식품에 첨가하기에는 제한되어 왔다.Aronia fruit is beneficial to health due to various physiologically active substances, but it has been limited to be added to processed foods due to its astringent taste due to its high content of tannins.
대한민국공개특허공보 제10-2018-0089049호(2018.08.08.)에는 복합 발효에 의한 아로니아 차 및 제조방법이 개시되어 있다.Korean Laid-Open Patent Publication No. 10-2018-0089049 (2018.08.08.) discloses aronia tea and a manufacturing method by complex fermentation.
상기 아로니아 차는 아로니아를 증기를 이용하여 60~80℃에서 1~2시간 동안 가열하고, 60~80℃에서 2~6시간 동안 열풍건조하여 제조하는 것으로, 아로니아의 유용성분이 파괴되는 단점이 있다.The aronia tea is prepared by heating aronia using steam at 60 to 80°C for 1 to 2 hours and hot air drying at 60 to 80°C for 2 to 6 hours, and the disadvantage of destroying the useful components of aronia is have.
본 발명의 목적은 아로니아 열매의 유용성분이 파괴되는 것을 방지할 수 있는, 아로니아 열매를 이용한 차의 제조방법 및 이에 의해 제조된 아로니아 열매를 이용한 차를 제공하는 것이다.It is an object of the present invention to provide a method for producing tea using aronia fruit, which can prevent the destruction of useful components of aronia fruit, and tea using aronia fruit produced thereby.
본 발명의 다른 목적은 아로니아 열매에 탄닌성분이 많아 떫은 맛이 나는 문제를 해결하여 관능성을 향상시킨, 아로니아 열매를 이용한 차의 제조방법 및 이에 의해 제조된 아로니아 열매를 이용한 차를 제공하는 것이다.Another object of the present invention is to solve the problem of astringent taste due to a large amount of tannins in aronia fruit, and to provide a method for producing tea using aronia fruit and tea using aronia fruit prepared thereby Is to do.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 아로니아 열매를 세척하는 단계(단계 1); 상기 세척한 아로니아 열매를 1차 숙성하는 단계(단계 2); 상기 1차 숙성한 아로니아 열매를 2차 숙성하는 단계(단계 3); 상기 2차 숙성한 아로니아 열매를 건조하는 단계(단계 4); 상기 건조한 아로니아 열매를 분말화하여 아로니아 분말을 제조하는 단계(단계 5); 상기 세척한 아로니아 열매를 분쇄하는 단계(단계 6); 상기 분쇄된 아로니아 열매를 압착하여 아로니아즙을 추출하는 단계(단계 7); 상기 추출된 아로니아즙을 농축하여 아로니아 농축액을 제조하는 단계(단계 8); 상기 단계 5의 아로니아 분말과 상기 단계 8의 아로니아 농축액을 혼합하고 반죽하는 단계(단계 9); 상기 아로니아 반죽을 과립형태로 성형하는 단계(단계 10); 상기 성형된 아로니아 과립을 숙성하는 단계(단계 11); 상기 숙성된 아로니아 과립을 건조하는 단계(단계 12); 및 상기 건조된 아로니아 과립을 포장하는 단계(단계 13); 를 포함하는, 아로니아 열매를 이용한 차의 제조방법을 제공한다.The present invention, the step of washing the aronia fruit (step 1); Primary aging the washed aronia fruit (step 2); Secondary ripening of the first ripened aronia fruit (step 3); Drying the secondary ripened aronia fruit (step 4); Powdering the dried aronia fruit to prepare aronia powder (step 5); Crushing the washed aronia fruit (step 6); Compressing the pulverized aronia fruit to extract aronia juice (step 7); Concentrating the extracted aronia juice to prepare an aronia concentrate (step 8); Mixing and kneading the aronia powder of step 5 and the aronia concentrate of step 8 (step 9); Molding the aronia dough into granules (step 10); Aging the molded aronia granules (step 11); Drying the aged aronia granules (step 12); And packing the dried aronia granules (step 13). It provides a method for producing tea using aronia fruit, including.
상기 단계 2는 상기 세척한 아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성하며, 상기 단계 3은 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하며, 상기 단계 4는 상기 2차 숙성한 아로니아 열매를 48~50℃에서 105~107시간 동안 건조한다. In the step 2, the washed aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the step 3 is the first aged aronia fruit at 43 to 45°C for 185 to 187 hours. Tea ripening, and in step 4, the secondary ripened aronia fruit is dried at 48 to 50°C for 105 to 107 hours.
상기 단계 8은 상기 추출된 아로니아즙을 농축기를 이용하여 65~70Brix가 될 때까지 농축하며, 상기 단계 9는 상기 단계 5에서 제조한 아로니아 분말 100중량부에 대하여 상기 단계 8에서 제조한 아로니아 농축액 80~90중량부를 혼합하고 반죽하며, 상기 단계 11은 상기 성형된 아로니아 과립을 23~25℃에서 48~50시간 동안 숙성하며, 상기 단계 12는 상기 숙성된 아로니아 과립을 33~35℃에서 68~70시간 동안 건조한다. In step 8, the extracted aronia juice is concentrated to 65 to 70 Brix using a concentrator, and in step 9, the aronia powder prepared in step 5 is 100 parts by weight. 80 to 90 parts by weight of the Ronia concentrate are mixed and kneaded, and in Step 11, the molded aronia granules are aged for 48 to 50 hours at 23 to 25°C, and in Step 12, the aged aronia granules are 33 to 35 Dry at ℃ 68-70 hours.
또한, 본 발명은, 아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성하고, 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하고, 상기 2차 숙성한 아로니아 열매를 48~50℃에서 105~107시간 동안 건조하고, 상기 건조한 아로니아 열매를 분말화한 아로니아 분말 100중량부에, 분쇄된 아로니아 열매를 압착하여 아로니아즙을 추출하고, 상기 추출된 아로니아즙을 65~70Brix가 될 때까지 농축한 아로니아 농축액 80~90중량부를 혼합하고 반죽하고, 상기 아로니아 반죽을 과립형태로 성형하고, 상기 성형된 아로니아 과립을 23~25℃에서 48~50시간 동안 숙성하고, 상기 숙성된 아로니아 과립을 33~35℃에서 68~70시간 동안 건조하고 포장하는, 아로니아 열매를 이용한 차를 제공한다.In addition, in the present invention, the aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the first aged aronia fruit is secondary aged at 43 to 45°C for 185 to 187 hours, and the The secondary ripened aronia fruit is dried at 48 to 50°C for 105 to 107 hours, and the pulverized aronia fruit is compressed to 100 parts by weight of aronia powder obtained by pulverizing the dried aronia fruit to obtain aronia juice. Extracted, and mixed and kneaded 80 to 90 parts by weight of the aronia concentrate concentrated until 65 to 70 Brix of the extracted aronia juice, and the aronia dough was molded into a granule, and the formed aronia granules were A tea using aronia fruit is provided, which is aged for 48-50 hours at 23-25°C, and dried and packaged at 33-35°C for 68-70 hours.
상기 아로니아 열매를 이용한 차 100중량부에 스테비아 추출발효물 0.1~1중량부를 추가적으로 포함하되, 상기 스테비아 추출발효물은 스테비아 100중량부에 복합소금물 800~1,000중량부를 넣고 90~95℃에서 4~6시간 동안 추출하고, 스테비아 추출액 100중량부에 복합합성균 5~10중량부를 첨가하고 35~40℃에서 46~48시간 동안 발효시킨 발효액을 동결건조하며, 상기 복합소금물은 바이오세라믹 스톤 정제수 90중량%, 자염 5중량%, 죽염 3중량% 및 함초소금 2중량%를 포함하며, 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 1~5중량부를 넣고 10~14시간 동안 방치하며, 상기 바이오세라믹 스톤은 진주석 40~50중량%, 견운모 25~35중량% 및 황토 20~30중량%를 포함하는 혼합물을 물에 넣고 혼련한 후 숙성시킨 다음, 1,300~1,400℃의 온도에서 1~2시간 동안 소성시키며, 상기 자염은 해수를 가마솥에 넣고 160~180℃에서 4~5일 동안 가열농축하여 석출하며, 상기 죽염은 한쪽이 막힌 대나무 통 속에 천일염을 넣고 입구를 황토로 밀봉한 후 1,000~1,200℃에서 10~12시간 동안 가열하며, 상기 함초소금은 천일염수 100중량부에 함초 20~30중량부를 넣고 110~120℃에서 10~12시간 동안 가열하며, 상기 천일염수의 염도는 25~30중량% 이며, 상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함한다.An additional 0.1 to 1 parts by weight of stevia extract fermented product is included in 100 parts by weight of the tea using the aronia fruit, and the stevia extract fermented product is 800 to 1,000 parts by weight of complex salt water added to 100 parts by weight of stevia and 4 to Extracted for 6 hours, 5 to 10 parts by weight of complex synthetic bacteria were added to 100 parts by weight of stevia extract, and the fermentation broth fermented at 35 to 40°C for 46 to 48 hours was lyophilized, and the complex salt was 90 parts by weight of purified bioceramic stone water %, self-salt 5% by weight, bamboo salt 3% by weight and 2% by weight of green tea salt, and the bioceramic stone purified water is 1 to 5 parts by weight of bioceramic stone in 100 parts by weight of water and left for 10 to 14 hours, and the Bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of sericite, and 20-30% by weight of loess in water, kneaded, and then aged, and then 1-2 at a temperature of 1,300-1,400℃. The salt is calcined for an hour, and the salt is precipitated by placing seawater in a cauldron and heating and concentrating at 160 to 180°C for 4 to 5 days.For the bamboo salt, put the sea salt in a bamboo barrel with one side blocked and seal the entrance with ocher, and then 1,000 to Heated at 1,200°C for 10 to 12 hours, and the salted salt is heated at 110 to 120°C for 10 to 12 hours by adding 20 to 30 parts by weight of green tea to 100 parts by weight of sea salt, and the salt of the sea salt is 25 to 30 % By weight, and the composite synthetic bacteria include 40-50% by weight of honggukgyun, 20-30% by weight of Bacillus bacillus, 10-20% by weight of yeast, and 5-15% by weight of yeast.
본 발명에 따른 아로니아 열매를 이용한 차는 아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성한 후에, 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하므로써, 아로니아 열매를 48~50℃에서 건조함에도 차를 제조할 수 있으므로, 아로니아 열매의 유용성분이 파괴되는 것을 방지할 수 있는 장점이 있다. Tea using the aronia fruit according to the present invention is after the first ripening of the aronia fruit at 28 ~ 30 ℃ for 70 ~ 72 hours, the first ripened aronia fruit at 43 ~ 45 ℃ for 185 ~ 187 hours 2 By aging the tea, it is possible to manufacture tea even when the aronia fruit is dried at 48-50° C., so there is an advantage of preventing the destruction of the useful components of the aronia fruit.
또한, 본 발명에 따른 아로니아 열매를 이용한 차는 아로니아 분말에 아로니아 농축액을 혼합하므로써 아로니아 차의 맛과 향을 더욱 향상시킨 장점이 있다.In addition, the tea using the aronia fruit according to the present invention has the advantage of further improving the taste and aroma of aronia tea by mixing the aronia concentrate with aronia powder.
도 1 은 본 발명의 실시예 1에서 제조한 아로니아 과립의 사진이다.
도 2는 본 발명의 실시예 1에서 제조한 아로니아 과립을 티백 포장한 사진이다.
도 3은 본 발명의 실시예 1에서 제조한 아로니아 과립 티백을 우려낸 아로니아 열매를 이용한 차의 사진이다.1 is a photograph of aronia granules prepared in Example 1 of the present invention.
2 is a photograph of aronia granules prepared in Example 1 of the present invention packaged in a tea bag.
3 is a photograph of tea using aronia fruit brewed from the aronia granule tea bag prepared in Example 1 of the present invention.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 아로니아 열매를 이용한 차의 제조방법을 설명한다.First, a method of manufacturing tea using aronia fruit according to the present invention will be described.
본 발명의 아로니아 열매를 이용한 차의 제조방법은,The method for producing tea using the aronia fruit of the present invention,
아로니아 열매를 세척하는 단계(단계 1);Washing the aronia fruit (step 1);
상기 세척한 아로니아 열매를 1차 숙성하는 단계(단계 2);Primary aging the washed aronia fruit (step 2);
상기 1차 숙성한 아로니아 열매를 2차 숙성하는 단계(단계 3);Secondary ripening of the first ripened aronia fruit (step 3);
상기 2차 숙성한 아로니아 열매를 건조하는 단계(단계 4);Drying the secondary ripened aronia fruit (step 4);
상기 건조한 아로니아 열매를 분말화하여 아로니아 분말을 제조하는 단계(단계 5);Powdering the dried aronia fruit to prepare aronia powder (step 5);
상기 세척한 아로니아 열매를 분쇄하는 단계(단계 6);Crushing the washed aronia fruit (step 6);
상기 분쇄된 아로니아 열매를 압착하여 아로니아즙을 추출하는 단계(단계 7);Compressing the pulverized aronia fruit to extract aronia juice (step 7);
상기 추출된 아로니아즙을 농축하여 아로니아 농축액을 제조하는 단계(단계 8);Concentrating the extracted aronia juice to prepare an aronia concentrate (step 8);
상기 단계 5의 아로니아 분말과 상기 단계 8의 아로니아 농축액을 혼합하고 반죽하는 단계(단계 9);Mixing and kneading the aronia powder of step 5 and the aronia concentrate of step 8 (step 9);
상기 아로니아 반죽을 과립형태로 성형하는 단계(단계 10);Molding the aronia dough into granules (step 10);
상기 성형된 아로니아 과립을 숙성하는 단계(단계 11);Aging the molded aronia granules (step 11);
상기 숙성된 아로니아 과립을 건조하는 단계(단계 12); 및Drying the aged aronia granules (step 12); And
상기 건조된 아로니아 과립을 포장하는 단계(단계 13); Packing the dried aronia granules (step 13);
를 포함한다.Includes.
상기 단계 1은 아로니아 열매를 깨끗한 물을 이용하여 세척하는 것이 바람직하다. In step 1, it is preferable to wash the aronia fruit with clean water.
상기 단계 2는 상기 세척한 아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성하는 것이 바람직하다. In step 2, it is preferable to first ripen the washed aronia fruit for 70 to 72 hours at 28 to 30°C.
상기 단계 3은 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하는 것이 바람직하다. In step 3, it is preferable that the first ripened aronia fruit is secondarily aged at 43 to 45°C for 185 to 187 hours.
상기 단계 4는 상기 2차 숙성한 아로니아 열매를 48~50℃에서 105~107시간 동안 건조하는 것이 바람직하다.In step 4, it is preferable to dry the secondary ripened aronia fruit at 48 to 50°C for 105 to 107 hours.
본 발명은 아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성한 후에, 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하므로써, 아로니아 열매를 48~50℃에서 건조함에도 차를 제조할 수 있으므로 아로니아 열매의 유용성분이 파괴되는 것을 방지할 수 있는 것에 특징이 있다. In the present invention, after the first ripening of the aronia fruit at 28 to 30°C for 70 to 72 hours, the first ripening of the aronia fruit at 43 to 45°C for 185 to 187 hours, the aronia fruit It is characterized by being able to prevent the destruction of the useful components of aronia fruit because tea can be manufactured even when it is dried at 48-50℃.
상기 단계 5는 상기 건조한 아로니아 열매를 제분기를 이용하여 분말화하여 아로니아 분말을 제조하는 단계이다.In step 5, the dried aronia fruit is pulverized using a mill to prepare aronia powder.
상기 단계 6은 상기 세척한 아로니아 열매를 분쇄기를 이용하여 분쇄하는 단계이다. Step 6 is a step of grinding the washed aronia fruit using a grinder.
상기 단계 7은 상기 분쇄된 아로니아 열매를 유압압착기를 이용하여 압착하여 아로니아즙을 추출하는 단계이다. Step 7 is a step of extracting aronia juice by compressing the pulverized aronia fruit using a hydraulic press.
상기 단계 8은 상기 추출된 아로니아즙을 농축기를 이용하여 65~70Brix가 될 때까지 농축하여 아로니아 농축액을 제조하는 단계이다.Step 8 is a step of preparing an aronia concentrate by concentrating the extracted aronia juice until the concentration reaches 65 to 70 Brix using a concentrator.
상기 단계 9는 상기 단계 5에서 제조한 아로니아 분말 100중량부에 대하여 상기 단계 8에서 제조한 아로니아 농축액 80~90중량부를 혼합하고 반죽하는 것이 바람직하다. In step 9, it is preferable to mix and knead 80 to 90 parts by weight of the aronia concentrate prepared in step 8 with respect to 100 parts by weight of the aronia powder prepared in step 5.
본 발명은 아로니아 분말에 아로니아 농축액을 혼합하므로써 아로니아 차의 맛과 향을 더욱 향상시킨 장점이 있다.The present invention has the advantage of further improving the taste and aroma of Aaronia tea by mixing the Aronia concentrate with the Aronia powder.
상기 아로니아 분말 100중량부에 아로니아 농축액이 80중량부 미만 혼합하면 과립이 잘 성형되지 않는 문제가 있고, 90중량부 초과 혼합하면 과립이 너무 물러지는 문제가 있다.If less than 80 parts by weight of the aronia concentrate is mixed with 100 parts by weight of the aronia powder, there is a problem in that the granules are not well formed, and when more than 90 parts by weight is mixed, the granules are too soft.
상기 단계 10은 상기 아로니아 반죽을 과립기를 이용하여 과립형태로 성형하여 아로니아 과립을 제조하는 단계이다. Step 10 is a step of forming aronia granules by molding the aronia dough into granules using a granulator.
상기 단계 11은 상기 성형된 아로니아 과립을 23~25℃에서 48~50시간 동안 숙성하는 것이 바람직하다. In step 11, it is preferable that the molded aronia granules are aged at 23 to 25° C. for 48 to 50 hours.
상기 성형된 아로니아 과립을 23~25℃에서 48~50시간 동안 숙성하므로써 아로니아 열매를 이용한 차의 맛과 향이 더욱 깊어지는 장점이 있다.By aging the molded aronia granules at 23 to 25°C for 48 to 50 hours, the taste and aroma of tea using aronia fruits are further deepened.
상기 단계 12는 상기 숙성된 아로니아 과립을 33~35℃에서 68~70시간 동안 건조하는 것이 바람직하다. In step 12, it is preferable to dry the aged aronia granules at 33 to 35° C. for 68 to 70 hours.
상기 숙성된 아로니아 과립을 33~35℃에서 68~70시간 동안 건조하므로써 유통기간을 향상시킬 수 있는 장점이 있다. Drying the aged aronia granules at 33-35° C. for 68-70 hours has the advantage of improving the shelf life.
상기 단계 13은 상기 건조된 아로니아 과립을 티백 포장기를 이용하여 포장하는 단계이다.Step 13 is a step of packing the dried aronia granules using a tea bag packing machine.
다음은, 본 발명에 따른 아로니아 열매를 이용한 차를 설명한다.Next, tea using the aronia fruit according to the present invention will be described.
본 발명의 아로니아 열매를 이용한 차는,Tea using the aronia fruit of the present invention,
아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성하고, 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하고, 상기 2차 숙성한 아로니아 열매를 48~50℃에서 105~107시간 동안 건조하고, 상기 건조한 아로니아 열매를 분말화한 아로니아 분말 100중량부에,Aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the first ripened aronia fruit is aged at 43 to 45°C for 185 to 187 hours, and the second aged aronia The fruit is dried at 48-50° C. for 105 to 107 hours, and 100 parts by weight of aronia powder obtained by powdering the dried aronia fruit,
분쇄된 아로니아 열매를 압착하여 아로니아즙을 추출하고, 상기 추출된 아로니아즙을 65~70Brix가 될 때까지 농축한 아로니아 농축액 80~90중량부를 혼합하고 반죽하고,The pulverized aronia fruit is compressed to extract aronia juice, and 80 to 90 parts by weight of the aronia concentrate concentrated until the extracted aronia juice is 65 to 70 Brix, and kneaded,
상기 아로니아 반죽을 과립형태로 성형하고, 상기 성형된 아로니아 과립을 23~25℃에서 48~50시간 동안 숙성하고, 상기 숙성된 아로니아 과립을 33~35℃에서 68~70시간 동안 건조하고 포장한다. The aronia dough is molded into granules, the molded aronia granules are aged at 23 to 25°C for 48 to 50 hours, and the aged aronia granules are dried at 33 to 35°C for 68 to 70 hours Pack it.
본 발명에 따른 아로니아 열매를 이용한 차는 아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성한 후에, 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하므로써, 아로니아 열매를 48~50℃에서 건조함에도 차를 제조할 수 있으므로, 아로니아 열매의 유용성분이 파괴되는 것을 방지할 수 있는 장점이 있다. Tea using the aronia fruit according to the present invention is after the first ripening of the aronia fruit at 28 ~ 30 ℃ for 70 ~ 72 hours, the first ripened aronia fruit at 43 ~ 45 ℃ for 185 ~ 187 hours 2 By aging the tea, it is possible to manufacture tea even when the aronia fruit is dried at 48-50° C., so there is an advantage of preventing the destruction of the useful components of the aronia fruit.
또한, 본 발명에 따른 아로니아 열매를 이용한 차는 아로니아 분말에 아로니아 농축액을 혼합하므로써 아로니아 차의 맛과 향을 더욱 향상시킨 장점이 있다.In addition, the tea using the aronia fruit according to the present invention has the advantage of further improving the taste and aroma of aronia tea by mixing the aronia concentrate with aronia powder.
본 발명은 아로니아 열매를 이용한 차 100중량부에 스테비아 추출발효물 0.1~1중량부를 추가적으로 포함할 수 있다. The present invention may further include 0.1 to 1 parts by weight of stevia extract fermented product to 100 parts by weight of tea using aronia fruit.
본 발명은 아로니아 열매를 이용한 차에 스테비아 추출발효물을 추가하므로써 아로니아 차의 맛과 향을 더욱 향상시킬 수 있다.The present invention can further improve the taste and aroma of Aronia tea by adding a fermented stevia extract to tea using Aronia fruit.
상기 스테비아(Stevia rebaudiana)는 식물계 속씨식물문 쌍떡잎식물강 초롱꽃목 국화과의 다년생 숙근초로, 하천이나 습지대 주변에서 자란다. 뿌리는 원뿌리의 발달이 분명하지 않고 많은 곁뿌리와 막뿌리가 있다. 생육 후기에는 굵은 뿌리가 발달해서 저장 기능이 생긴다. 뿌리 가까이 있는 숨은눈에서 새가지가 자라 해마다 새로운 줄기를 이룬다. 줄기는 곧게 서며 월동 중 줄기의 기능이 없어진다. 스테비아는 설탕의 수백배의 단맛을 내면서도 칼로리가 없는 허브 식물로서, 최근 각광을 받고 있는 식물이다. 잎에는 무게의 6~7% 정도 감미물질인 스테비오시드(stevioside)가 함유되어 있으며, 차를 만들어 마시거나 껌 대용으로 하며 청량음료의 감미료로 사용된다. 또한 스테비아에서 추출한 스테비오사이드는 인체 소화기관에 흡수되지 않아 혈액 속의 당 농도에도 영향을 주지 않는다. 뿐만 아니라 이 물질은 인체에 부작용을 나타내지 않고 소화기관을 그대로 통과해 배출된다. 따라서 다양한 부작용을 야기할 수 있는 설탕, 사카린, 아스파탐과 같은 인공감미료의 대체 감미료로서 최근 관심이 주목되고 있다. The Stevia ( Stevia rebaudiana ) is a perennial perennial plantain of the dicotyledonous plant family Asteraceae, and grows around rivers or wetlands. The development of the root root is not clear and there are many side roots and membrane roots. In the late growth period, thick roots develop and storage function occurs. A new branch grows from the hidden snow near the root, forming a new stem every year. The stem stands upright and the function of the stem disappears during wintering. Stevia is an herbal plant that is hundreds of times sweeter than sugar and has no calories, and is a plant that has recently been in the spotlight. Leaves contain stevioside, a sweetening substance about 6~7% of the weight, and are used as a sweetener for soft drinks, making tea and drinking as a substitute for gum. In addition, stevioside extracted from stevia is not absorbed by the human digestive system, so it does not affect the sugar concentration in the blood. In addition, this substance passes through the digestive system and is discharged without any side effects to the human body. Therefore, attention has recently been focused as an alternative sweetener to artificial sweeteners such as sugar, saccharin, and aspartame that can cause various side effects.
상기 스테비아 추출발효물은 스테비아 100중량부에 복합소금물 800~1,000중량부를 넣고 90~95℃에서 4~6시간 동안 추출하고, 스테비아 추출액 100중량부에 복합합성균 5~10중량부를 첨가하고 35~40℃에서 46~48시간 동안 발효시킨 발효액을 동결건조한다. The stevia extract fermented product is extracted by adding 800 to 1,000 parts by weight of a complex salt water to 100 parts by weight of stevia, and extracting at 90 to 95°C for 4 to 6 hours, and 5 to 10 parts by weight of a complex synthetic bacteria to 100 parts by weight of stevia extract, The fermentation broth fermented at 40℃ for 46-48 hours is freeze-dried.
상기 복합소금물은 바이오세라믹 스톤 정제수 90중량%, 자염 5중량%, 죽염 3중량% 및 함초소금 2중량%를 포함한다.The composite salt product contains 90% by weight of purified bioceramic stone water, 5% by weight of self-salt, 3% by weight of bamboo salt, and 2% by weight of green tea salt.
상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 1~5중량부를 넣고 10~14시간 동안 방치하여 제조한다.The bioceramic stone purified water is prepared by adding 1 to 5 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it for 10 to 14 hours.
상기 바이오세라믹 스톤은 진주석 40~50중량%, 견운모 25~35중량% 및 황토 20~30중량%를 포함하는 혼합물을 물에 넣고 혼련한 후 숙성시킨 다음, 1,300~1,400℃의 온도에서 1~2시간 동안 소성시킨다.The bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of silky mica, and 20-30% by weight of loess in water, kneaded, and then aged at a temperature of 1,300-1,400°C. It is baked for 2 hours.
상기 자염은 해수를 가마솥에 넣고 160~180℃에서 4~5일 동안 가열농축하여 석출하며,The salt is precipitated by placing seawater in a cauldron and concentrating by heating at 160 to 180°C for 4 to 5 days,
상기 죽염은 한쪽이 막힌 대나무 통 속에 천일염을 넣고 입구를 황토로 밀봉한 후 1,000~1,200℃에서 10~12시간 동안 가열하며, The bamboo salt is heated at 1,000 to 1,200°C for 10 to 12 hours after putting the sea salt in a bamboo barrel with one side blocked and sealing the mouth with ocher,
상기 함초소금은 천일염수 100중량부에 함초 20~30중량부를 넣고 110~120℃에서 10~12시간 동안 가열하며, 상기 천일염수의 염도는 25~30중량% 인 것이 바람직하다.The seaweed salt is added to 100 parts by weight of sea salt and 20 to 30 parts by weight of seaweed is heated at 110 to 120°C for 10 to 12 hours, and the saltiness of the sea salt is preferably 25 to 30% by weight.
상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함한다.The composite synthetic bacteria include 40-50% by weight of honggukgyun, 20-30% by weight of Bacillus bacillus, 10-20% by weight of yeast, and 5-15% by weight of yeast.
상기 복합합성균은 홍국균, 고초균, 효고 및 누룩균을 혼합하는 개념으로서, 이렇게 혼합하면 복합활성효소의 생성이 가능하다.The complex synthetic bacterium is a concept of mixing hongguk bacterium, Bacillus bacillus, hyogo and koji bacterium, and when mixed in this way, it is possible to produce a complex active enzyme.
상기 홍국균은 자낭균문 모나스커스(Monascus)속에 속하는 붉은색의 사상균으로서, 쌀 등과 같은 곡류를 발효시키는 과정에서 각종 유익한 대사산물로 진한 빨간색의 색소 및 모나콜린 K 등을 생산한다. 이 균은 중국을 중심으로 동아시아의 여러 지역에서 천연의 식품 착색제나 가공품 및 소화 촉진과 혈류 개선의 소재로서 오랫동안 사용되어 왔다. 홍국균이 생성하는 2차 대사산물인 메비놀린은 콜레스테롤 생합성효소인 HMG-CoA(3-hydroxy-methyl-3-glutaryl-coenzyme) 환원효소를 강력하게 저해하여 혈중지질 농도를 감소시키고 콜레스테롤 합성을 억제하거나 항진균, 혈당상승의 억제, 혈압조절, 항비만, 항암 등과 같은 각종 기능성을 가진다. 또한, 홍국균은 적색계 색소(rubropuntain, monascorubin)와 황색계 색소(monascin, ankaflavin), 자색계 색소(rubropunctamine, monascorubramine) 등을 생성하며, 이와 같은 색소물질은 항균 및 항암효과가 있다.The honggukgyun is a red-colored filamentous fungus belonging to the genus Monascus, and produces dark red pigments and Monacoline K as various beneficial metabolites in the process of fermenting grains such as rice. This fungus has long been used as a natural food colorant or processed product in various regions of East Asia, mainly in China, as a material for promoting digestion and improving blood flow. Mebinoline, a secondary metabolite produced by Honggukbacteria, strongly inhibits the cholesterol biosynthetic enzyme HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, thereby reducing blood lipid levels and inhibiting cholesterol synthesis. It has various functions such as antifungal, suppression of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, honggukgyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), and purple pigments (rubropunctamine, monascorubramine), and such pigment substances have antibacterial and anticancer effects.
상기 홍국균은 모나스커스 필로서스(Monascus pilosus), 모나스커스 러버(Monascus ruber), 모나스커스 퍼프레우스(Monascus purpureus), 모나스커스 카올리앙(Monascus kaoliang), 모나스커스 바리케리(Monascus barykery) 및 모나스커스 안카(Monascus anka)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The honggukgyun is Monascus pilosus , Monascus ruber , Monascus purpureus , Monascus kaoliang , Monascus barykery , and Monascus barykery Any one selected from the group consisting of Monascus anka may be used.
상기 고초균은 바실러스 섭틸리스(B. subtilis), 바실러스 리크네포르미스(B. lichneformis), 바실러스 메가테리움(B. megaterium), 바실러스 아밀로리퀘파시엔스(B. amyloliquefaciens), 바실러스 낫토(B. natto), 바실러스 안스라시스(B.antharcis), 바실러스렌투스(B.lentus), 바실러스 퍼미러스(B.pumilus), 바실러스 더링지엔시스(B.thuringiensis), 바실러스 알베이(B.alvei), 바실러스 아조토픽산스(B.azotofixans), 바실러스 매세란스(B.macerans), 바실러스 포리믹사(B.polymyxa), 바실러스 파필리에(B.popilliae), 바실러스 코아글란스(B.coagulans), 바실러스 스테아로더모필러스(B.stearothermophilus), 바실러스 파스퇴리(B.pasteurii), 바실러스 패리커스(B.sphaericus) 및 바실러스 패스티디오서스(B.fastidiosus)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B. . natto), Bacillus la Alliance system (B.antharcis), Bacillus alkylene tooth (B.lentus), Bacillus mirror's buffer (B.pumilus), Bacillus rendering if N-Sys (B.thuringiensis), Bacillus al bay (B.alvei ), B. azotofixans , B. macerans , B. polymyxa , B. popilliae , B. coagulans, Bacillus coagulans, Bacillus macerans stearate loader Russ a brush (B.stearothermophilus), may be used for Bacillus Pas toeri (B.pasteurii), Bacillus Parry coarse one selected from the group consisting of (B.sphaericus) and Bacillus Pastes video suspension (B.fastidiosus).
상기 효모는 사카로마이세스 루시(Saccharomyces rouxii), 사카로마이세스 세레비시아에(Saccharomyces cereviciae), 사카로마이세스 오비폴미스(Saccharomyces oviformis) 및 사카로마이세스 스테이네리(Saccharomyces steineri)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다. The yeast consists of Saccharomyces rouxii , Saccharomyces cereviciae , Saccharomyces oviformis , and Saccharomyces steineri . Any one selected from the group can be used.
상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae) 및 아스퍼질러스 소제(Aspergillus sojae)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.As the yeast, any one selected from the group consisting of Aspergillus oryzae and Aspergillus sojae may be used.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.
아로니아 열매를 깨끗한 물을 이용하여 세척하였다. 상기 세척한 아로니아 열매를 30℃에서 70시간 동안 1차 숙성하였다. 상기 1차 숙성한 아로니아 열매를 45℃에서 185시간 동안 2차 숙성하였다. 상기 2차 숙성한 아로니아 열매를 50℃에서 105시간 동안 건조하였다. 상기 건조한 아로니아 열매를 제분기를 이용하여 분말화하여 아로니아 분말을 제조하였다. 상기 세척한 아로니아 열매를 분쇄기를 이용하여 분쇄하였다. 상기 분쇄된 아로니아 열매를 유압압착기를 이용하여 압착하여 아로니아즙을 추출하였다. 상기 추출된 아로니아즙을 농축기를 이용하여 70Brix가 될 때까지 농축하여 아로니아 농축액을 제조하였다. 상기 아로니아 분말 100중량부에 상기 아로니아 농축액 80중량부를 혼합하고 반죽하였다. 상기 아로니아 반죽을 과립기를 이용하여 과립형태로 성형하여 아로니아 과립을 제조하였다. 상기 성형된 아로니아 과립을 25℃에서 48시간 동안 숙성하였다. 상기 숙성된 아로니아 과립을 35℃에서 68시간 동안 건조하였다(도 1 참조). 상기 건조된 아로니아 과립을 티백 포장기를 이용하여 포장하였다(도 2 참조). The aronia fruit was washed with clean water. The washed aronia fruit was first aged at 30° C. for 70 hours. The first ripened aronia fruit was secondarily aged at 45°C for 185 hours. The secondary ripened aronia fruit was dried at 50° C. for 105 hours. The dried aronia fruit was pulverized using a mill to prepare aronia powder. The washed aronia fruit was pulverized using a grinder. The pulverized aronia fruit was compressed using a hydraulic press to extract aronia juice. The extracted aronia juice was concentrated to 70 Brix using a concentrator to prepare an aronia concentrate. 80 parts by weight of the aronia concentrate was mixed and kneaded with 100 parts by weight of the aronia powder. The aronia dough was molded into granules using a granulator to prepare aronia granules. The molded aronia granules were aged at 25° C. for 48 hours. The aged aronia granules were dried at 35° C. for 68 hours (see FIG. 1). The dried aronia granules were packaged using a tea bag packing machine (see FIG. 2).
상기 실시예 1에서 제조한 건조된 아로니아 과립 100중량부에 스테비아 추출발효물 0.1중량부를 혼합한 후에 티백 포장기를 이용하여 포장하였다.After mixing 0.1 parts by weight of stevia extract fermented product to 100 parts by weight of the dried aronia granules prepared in Example 1, it was packaged using a tea bag packaging machine.
상기 스테비아 추출발효물은 스테비아 100중량부에 복합소금물 800중량부를 넣고 95℃에서 6시간 동안 추출하고, 스테비아 추출액 100중량부에 복합합성균 10중량부를 첨가하고 35℃에서 48시간 동안 발효시킨 발효액을 동결건조하여 제조하였다. 상기 복합소금물은 바이오세라믹 스톤 정제수 90중량%, 자염 5중량%, 죽염 3중량% 및 함초소금 2중량%를 혼합하였다. 상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 5중량부를 넣고 14시간 동안 방치하여 제조하였다. 상기 바이오세라믹 스톤은 진주석 50중량%, 견운모 30중량% 및 황토 20중량%를 포함하는 혼합물을 물에 넣고 혼련한 후 숙성시킨 다음, 1,400℃의 온도에서 2시간 동안 소성시켜 제조하였다. 상기 자염은 해수를 가마솥에 넣고 180℃에서 5일 동안 가열농축하여 석출하였다. 상기 죽염은 한쪽이 막힌 대나무 통 속에 천일염을 넣고 입구를 황토로 밀봉한 후 1,200℃에서 10시간 동안 가열하여 제조하였다. 상기 함초소금은 천일염수 100중량부에 함초 20중량부를 넣고 110℃에서 10시간 동안 가열하여 제조하였다. 상기 천일염수의 염도는 25중량% 인 것을 사용하였다. 상기 복합합성균은 홍국균 50중량%, 고초균 30중량%, 효모 15중량% 및 누룩균 5중량%를 혼합하였다. 상기 홍국균은 모나스커스 필로서스(Monascus pilosus)를 사용하였고, 상기 고초균은 바실러스 섭틸리스(B. subtilis)를 사용하였고, 상기 효모는 사카로마이세스 루시(Saccharomyces rouxii)를 사용하였고, 상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae)를 사용하였다.The stevia extract fermented product was added to 100 parts by weight of stevia, 800 parts by weight of complex salt water, extracted for 6 hours at 95°C, and 10 parts by weight of complex synthetic bacteria were added to 100 parts by weight of stevia extract and fermented at 35°C for 48 hours. It was prepared by lyophilization. The composite salt was mixed with 90% by weight of purified bioceramic stone water, 5% by weight of own salt, 3% by weight of bamboo salt, and 2% by weight of green tea salt. The bioceramic stone purified water was prepared by adding 5 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it for 14 hours. The bioceramic stone was prepared by adding a mixture containing 50% by weight of pearlite, 30% by weight of silky mica, and 20% by weight of loess in water, followed by kneading and then aging, and then calcined at a temperature of 1,400°C for 2 hours. The purple salt was precipitated by placing seawater in a cauldron and heating and concentrating at 180° C. for 5 days. The bamboo salt was prepared by putting sea salt in a bamboo barrel with one side blocked, sealing the mouth with ocher, and heating at 1,200°C for 10 hours. The green tea salt was prepared by putting 20 parts by weight of green tea in 100 parts by weight of natural salt water and heating at 110° C. for 10 hours. The salinity of the sea salt solution was 25% by weight. The composite synthetic bacteria were mixed with 50% by weight of honggukgyun, 30% by weight of Bacillus bacillus, 15% by weight of yeast, and 5% by weight of yeast. The honggukgyun was used as Monascus pilosus , the Bacillus subtilis was used as Bacillus subtilis , the yeast was Saccharomyces rouxii ( Saccharomyces rouxii ) was used, and the yeast was Aspergillus oryzae ( Aspergillus oryzae ) was used.
[비교예 1][Comparative Example 1]
아로니아 열매를 깨끗한 물에 세척한 후 이물질을 제거하고, 그늘에서 물기를 제거하였다. 세척한 아로니아 열매는 분쇄기를 이용하여 분쇄하고, 분쇄된 아로니아 열매는 증기를 이용하여 80℃에서 2시간 가열하였다. 상기 증기로 가열된 아로니아 100중량부에 현미 분말 0.2중량부, 백태콩 분말 0.2중량부, 사과 분말 0.1중량부, 포도 분말 0.1중량부, 덱스트린 0.1중량부, 영지버섯 균사체 0.06중량부, 상황버섯 균사체 0.06중량부, 유산균 0.04중량부, 효모 0.04중량부 및 고초균 0.04중량부를 혼합하였다. 상기 아로니아 혼합물을 고체발효기에서 38℃에서 4일간 발효시켰다. 상기 발효된 아로니아 혼합물을 열풍건조기를 이용하여 80℃에서 6시간 건조시켰다. 상기 발효 건조된 아로니아 혼합물을 분쇄기를 이용하여 분말화한 다음, 체를 이용하여 입자를 균일하게 하고 티백포장을 하였다.After washing the aronia fruit in clean water, foreign substances were removed, and water was removed from the shade. The washed aronia fruit was pulverized using a grinder, and the pulverized aronia fruit was heated at 80° C. for 2 hours using steam. 0.2 parts by weight of brown rice powder, 0.2 part by weight of white tae bean powder, 0.1 part by weight of apple powder, 0.1 part by weight of grape powder, 0.1 part by weight of dextrin, 0.06 part by weight of Ganoderma lucidum mycelium, mushroom 0.06 parts by weight of mycelium, 0.04 parts by weight of lactic acid bacteria, 0.04 parts by weight of yeast, and 0.04 parts by weight of Bacillus bacteria were mixed. The aronia mixture was fermented for 4 days at 38°C in a solid fermentor. The fermented aronia mixture was dried at 80° C. for 6 hours using a hot air dryer. The fermented and dried aronia mixture was powdered using a grinder, and then the particles were homogenized using a sieve and packaged in a tea bag.
[실험예 1][Experimental Example 1]
실시예 1에서 제조한 아로니아 과립 티백을 80℃의 물에 60초 동안 우려내어 아로니아 차를 만들었다(도 3 참조). 실시예 2 및 비교예 1에서 제조한 티백을 80℃의 물에 60초 동안 우려내어 아로니아 차를 만들었다. 실시예 1, 2 및 비교예 1에서 제조한 아로니아 열매를 이용한 차에 대하여 기호도를 평가하였다. 30명의 패널이 색, 향, 맛 및 전체적인 기호도를 평가한 후 그 결과를 평균하여 표 1에 나타내었다. (5: 우수, 4: 양호, 3:보통, 2: 부족, 1: 불량)The aronia granule tea bag prepared in Example 1 was brewed in water at 80° C. for 60 seconds to make aronia tea (see FIG. 3). The tea bags prepared in Example 2 and Comparative Example 1 were brewed in 80° C. water for 60 seconds to make Aaronia tea. Acceptance was evaluated for the tea using the aronia fruit prepared in Examples 1 and 2 and Comparative Example 1. After 30 panelists evaluated color, aroma, taste, and overall acceptability, the results were averaged and shown in Table 1. (5: excellent, 4: good, 3: normal, 2: insufficient, 1: poor)
표 1에 의하면, 실시예 1 및 실시예 2에서 제조한 아로니아 열매를 이용한 차는 비교예 1에서 제조한 아로니아 열매를 이용한 차에 비하여 색, 향, 맛 및 전체적인 기호도에 있어서 매우 우수한 것을 알 수 있다.According to Table 1, it can be seen that the tea using the aronia fruit prepared in Example 1 and Example 2 is very superior in color, aroma, taste, and overall acceptability compared to the tea using the aronia fruit prepared in Comparative Example 1. have.
Claims (5)
상기 세척한 아로니아 열매를 1차 숙성하는 단계(단계 2);
상기 1차 숙성한 아로니아 열매를 2차 숙성하는 단계(단계 3);
상기 2차 숙성한 아로니아 열매를 건조하는 단계(단계 4);
상기 건조한 아로니아 열매를 분말화하여 아로니아 분말을 제조하는 단계(단계 5);
상기 세척한 아로니아 열매를 분쇄하는 단계(단계 6);
상기 분쇄된 아로니아 열매를 압착하여 아로니아즙을 추출하는 단계(단계 7);
상기 추출된 아로니아즙을 농축하여 아로니아 농축액을 제조하는 단계(단계 8);
상기 단계 5의 아로니아 분말과 상기 단계 8의 아로니아 농축액을 혼합하고 반죽하는 단계(단계 9);
상기 아로니아 반죽을 과립형태로 성형하는 단계(단계 10);
상기 성형된 아로니아 과립을 숙성하는 단계(단계 11);
상기 숙성된 아로니아 과립을 건조하는 단계(단계 12); 및
상기 건조된 아로니아 과립을 포장하는 단계(단계 13);
를 포함하되,
상기 단계 2는 상기 세척한 아로니아 열매를 28~30℃에서 70~72시간 동안 1차 숙성하며,
상기 단계 3은 상기 1차 숙성한 아로니아 열매를 43~45℃에서 185~187시간 동안 2차 숙성하며,
상기 단계 4는 상기 2차 숙성한 아로니아 열매를 48~50℃에서 105~107시간 동안 건조하는,
아로니아 열매를 이용한 차의 제조방법.
Washing the aronia fruit (step 1);
Primary aging the washed aronia fruit (step 2);
Secondary ripening of the first ripened aronia fruit (step 3);
Drying the secondary ripened aronia fruit (step 4);
Powdering the dried aronia fruit to prepare aronia powder (step 5);
Crushing the washed aronia fruit (step 6);
Compressing the pulverized aronia fruit to extract aronia juice (step 7);
Concentrating the extracted aronia juice to prepare an aronia concentrate (step 8);
Mixing and kneading the aronia powder of step 5 and the aronia concentrate of step 8 (step 9);
Molding the aronia dough into granules (step 10);
Aging the molded aronia granules (step 11);
Drying the aged aronia granules (step 12); And
Packing the dried aronia granules (step 13);
Including,
In the step 2, the washed aronia fruit is first aged for 70 to 72 hours at 28 to 30°C,
The step 3 is the secondary ripening of the first ripened aronia fruit at 43 ~ 45 ℃ for 185 ~ 187 hours,
The step 4 is drying the secondary aged aronia fruit at 48 to 50 ℃ for 105 to 107 hours,
Method of making tea using aronia fruit.
상기 단계 8은 상기 추출된 아로니아즙을 농축기를 이용하여 65~70Brix가 될 때까지 농축하며,
상기 단계 9는 상기 단계 5에서 제조한 아로니아 분말 100중량부에 대하여 상기 단계 8에서 제조한 아로니아 농축액 80~90중량부를 혼합하고 반죽하며,
상기 단계 11은 상기 성형된 아로니아 과립을 23~25℃에서 48~50시간 동안 숙성하며,
상기 단계 12는 상기 숙성된 아로니아 과립을 33~35℃에서 68~70시간 동안 건조하는,
아로니아 열매를 이용한 차의 제조방법.
The method of claim 1,
In the step 8, the extracted aronia juice is concentrated to 65-70 Brix using a concentrator,
In the step 9, 80 to 90 parts by weight of the aronia concentrate prepared in step 8 are mixed and kneaded with respect to 100 parts by weight of the aronia powder prepared in step 5,
In the step 11, the molded aronia granules are aged at 23 to 25°C for 48 to 50 hours,
The step 12 is drying the aged aronia granules at 33 to 35 °C for 68 to 70 hours,
Tea manufacturing method using aronia fruit.
분쇄된 아로니아 열매를 압착하여 아로니아즙을 추출하고, 상기 추출된 아로니아즙을 65~70Brix가 될 때까지 농축한 아로니아 농축액 80~90중량부를 혼합하고 반죽하고,
상기 아로니아 반죽을 과립형태로 성형하고, 상기 성형된 아로니아 과립을 23~25℃에서 48~50시간 동안 숙성하고, 상기 숙성된 아로니아 과립을 33~35℃에서 68~70시간 동안 건조하고 포장하는,
아로니아 열매를 이용한 차.
Aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the first ripened aronia fruit is aged at 43 to 45°C for 185 to 187 hours, and the second aged aronia The fruit is dried at 48-50° C. for 105 to 107 hours, and 100 parts by weight of aronia powder obtained by powdering the dried aronia fruit,
The pulverized aronia fruit is compressed to extract aronia juice, and 80 to 90 parts by weight of the aronia concentrate concentrated until the extracted aronia juice is 65 to 70 Brix, and kneaded,
The aronia dough is molded into granules, the molded aronia granules are aged at 23 to 25°C for 48 to 50 hours, and the aged aronia granules are dried at 33 to 35°C for 68 to 70 hours Packed,
Tea using aronia berries.
상기 아로니아 열매를 이용한 차 100중량부에 스테비아 추출발효물 0.1~1중량부를 추가적으로 포함하되,
상기 스테비아 추출발효물은 스테비아 100중량부에 복합소금물 800~1,000중량부를 넣고 90~95℃에서 4~6시간 동안 추출하고, 스테비아 추출액 100중량부에 복합합성균 5~10중량부를 첨가하고 35~40℃에서 46~48시간 동안 발효시킨 발효액을 동결건조하며,
상기 복합소금물은 바이오세라믹 스톤 정제수 90중량%, 자염 5중량%, 죽염 3중량% 및 함초소금 2중량%를 포함하며,
상기 바이오세라믹 스톤 정제수는 물 100중량부에 바이오세라믹 스톤 1~5중량부를 넣고 10~14시간 동안 방치하며,
상기 바이오세라믹 스톤은 진주석 40~50중량%, 견운모 25~35중량% 및 황토 20~30중량%를 포함하는 혼합물을 물에 넣고 혼련한 후 숙성시킨 다음, 1,300~1,400℃의 온도에서 1~2시간 동안 소성시키며,
상기 자염은 해수를 가마솥에 넣고 160~180℃에서 4~5일 동안 가열농축하여 석출하며,
상기 죽염은 한쪽이 막힌 대나무 통 속에 천일염을 넣고 입구를 황토로 밀봉한 후 1,000~1,200℃에서 10~12시간 동안 가열하며,
상기 함초소금은 천일염수 100중량부에 함초 20~30중량부를 넣고 110~120℃에서 10~12시간 동안 가열하며, 상기 천일염수의 염도는 25~30중량% 이며,
상기 복합합성균은 홍국균 40~50중량%, 고초균 20~30중량%, 효모 10~20중량% 및 누룩균 5~15중량%를 포함하는,
아로니아 열매를 이용한 차.The method of claim 4,
An additional 0.1 to 1 part by weight of stevia extract fermented product is included in 100 parts by weight of tea using the aronia fruit,
The stevia extract fermented product is extracted by adding 800 to 1,000 parts by weight of a complex salt water to 100 parts by weight of stevia, and extracting at 90 to 95°C for 4 to 6 hours, and 5 to 10 parts by weight of a complex synthetic bacteria to 100 parts by weight of the stevia extract and 35 to Freeze-dried fermentation broth fermented at 40℃ for 46-48 hours,
The composite salt product comprises 90% by weight of purified bioceramic stone water, 5% by weight of self-salt, 3% by weight of bamboo salt, and 2% by weight of green tea salt,
The bioceramic stone purified water is 1 to 5 parts by weight of bioceramic stone in 100 parts by weight of water and left for 10 to 14 hours,
The bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of silky mica, and 20-30% by weight of loess in water, kneaded, and then aged at a temperature of 1,300-1,400°C. Firing for 2 hours,
The salt is precipitated by placing seawater in a cauldron and heating and concentrating at 160 to 180°C for 4 to 5 days,
The bamboo salt is heated at 1,000 to 1,200°C for 10 to 12 hours after putting the sea salt in a bamboo barrel with one side blocked and sealing the mouth with ocher,
The seaweed salt is added to 100 parts by weight of sea salt and 20 to 30 parts by weight of seaweed is heated at 110 to 120°C for 10 to 12 hours, and the salt of the sea salt is 25 to 30% by weight,
The composite synthetic bacterium contains 40-50% by weight of honggukgyun, 20-30% by weight of Bacillus bacillus, 10-20% by weight of yeast, and 5-15% by weight of yeast,
Tea using aronia berries.
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WO2024096604A1 (en) * | 2022-11-04 | 2024-05-10 | 주식회사 휴먼바이오사이언스 | Cosmetic composition for skin improvement comprising fermented aronia extract as active ingredient |
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KR20160045520A (en) * | 2014-10-17 | 2016-04-27 | 정승민 | Fermantation of Aronia's Extract |
KR20170062893A (en) * | 2015-11-30 | 2017-06-08 | 농업회사법인주식회사소세골농장 | Manufacturing method for aronia concentrate using nuruk and powdering method thereof |
KR20180089049A (en) | 2017-01-31 | 2018-08-08 | 조금숙 | Fermened Aromia Tea and Process for Perparation thereof |
KR20180096522A (en) * | 2017-02-20 | 2018-08-29 | 김창한 | Menufacturing method of chocolate containing aronia powder and chocolate containing aronia powder |
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KR20160045520A (en) * | 2014-10-17 | 2016-04-27 | 정승민 | Fermantation of Aronia's Extract |
KR20170062893A (en) * | 2015-11-30 | 2017-06-08 | 농업회사법인주식회사소세골농장 | Manufacturing method for aronia concentrate using nuruk and powdering method thereof |
KR20180089049A (en) | 2017-01-31 | 2018-08-08 | 조금숙 | Fermened Aromia Tea and Process for Perparation thereof |
KR20180096522A (en) * | 2017-02-20 | 2018-08-29 | 김창한 | Menufacturing method of chocolate containing aronia powder and chocolate containing aronia powder |
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WO2024096604A1 (en) * | 2022-11-04 | 2024-05-10 | 주식회사 휴먼바이오사이언스 | Cosmetic composition for skin improvement comprising fermented aronia extract as active ingredient |
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