KR20030064520A - Ginkgo nut Tea and Manufacturing Method of Thereof - Google Patents
Ginkgo nut Tea and Manufacturing Method of Thereof Download PDFInfo
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- KR20030064520A KR20030064520A KR1020020004844A KR20020004844A KR20030064520A KR 20030064520 A KR20030064520 A KR 20030064520A KR 1020020004844 A KR1020020004844 A KR 1020020004844A KR 20020004844 A KR20020004844 A KR 20020004844A KR 20030064520 A KR20030064520 A KR 20030064520A
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- ginkgo
- honey
- gingko
- powder
- tea
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- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 72
- 241000218628 Ginkgo Species 0.000 title claims abstract description 66
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 66
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 28
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000001988 toxicity Effects 0.000 claims abstract description 6
- 231100000419 toxicity Toxicity 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract 2
- 241001219085 Cyclopia Species 0.000 claims description 34
- 239000008213 purified water Substances 0.000 claims description 3
- 210000003038 endothelium Anatomy 0.000 claims 1
- 244000194101 Ginkgo biloba Species 0.000 abstract description 16
- 239000000284 extract Substances 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000006188 syrup Substances 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 3
- 238000001914 filtration Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 8
- 235000013616 tea Nutrition 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 241001122767 Theaceae Species 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000007602 hot air drying Methods 0.000 description 4
- 241000220479 Acacia Species 0.000 description 3
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- -1 6.4% protein Natural products 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 229930191978 Gibberellin Natural products 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- UQHKFADEQIVWID-UHFFFAOYSA-N cytokinin Natural products C1=NC=2C(NCC=C(CO)C)=NC=NC=2N1C1CC(O)C(CO)O1 UQHKFADEQIVWID-UHFFFAOYSA-N 0.000 description 1
- 239000004062 cytokinin Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 1
- 239000003448 gibberellin Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000037315 hyperhidrosis Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 은행나무의 종실인 은행과 꿀을 혼합한 은행꿀차 및 이의 제조방법에 관한 것이다.The present invention relates to a ginkgo honey tea and a method for producing the same by mixing ginkgo and honey which are the seeds of ginkgo biloba.
은행(한약재명은 백과)은 한방에서 은행나무의 성숙한 종자를 건조하여 종자의 껍질을 제거한 것으로서 이를 식용으로 한다. 은행에는 청산배당체, 지베렐린(gibberellin), 싸이토키닌(cytokinin) 등을 함유하고 있으며 단백질 6.4%, 지방 2.4%, 탄수화물 36%, 칼륨 0.01%, 인 0.218%, 철 0.001%, 카로틴 0.32%, 비타민 B2 0.05%, 그리고 많은 종류의 아미노산도 함유하고 있다.The ginkgo (named encyclopaedia) is the dried seed of ginkgo biloba in Chinese herbal medicine to remove the seed's bark. The bank contains clear glycosides, gibberellin, and cytokinin, including 6.4% protein, 2.4% fat, 36% carbohydrates, 0.01% potassium, 0.218% phosphorus, 0.001% iron, and 0.32% vitamins. It contains 0.05% B2 and many amino acids.
한방에서 은행은 성미가 평성이며, 약간의 독이 있으며, 맛은 달고 쓰고 떫다. 폐(lung)경으로 들어가고 폐기를 수렴하여 기침과 천식, 가래를 멈추게 하고 여성의 대하증과 소변백탁, 소변빈삭 등을 치료한다(본초학, 전국한의과대학 본초학 교수 공편, 영림사, 1988)고 알려져 있다.In one shot, the bank has a mild temper, has a bit of poison, and tastes sweet and bitter. It is known to enter the lung and convergence to stop coughing, asthma and sputum, and to treat women's hyperhidrosis, whitening of urine and urine binsak (herbology, professor of herbal medicine, National Institute of Oriental Medicine, Younglimsa, 1988). .
은행은 특유의 독성이 존재한다고 알려져 있으며 따라서 섭취시 가열처리하느 것이 보편적인 방법이다. 따라서 본 발명에서는 은행을 브랜칭 방법으로 열처리하여 무독화시킨 후 이를 동결건조하여 은행분말을 제조하였다. 동결건조된 은행은 일반 열풍건조나 천인건조 은행에 비하여 고유의 맛이 유지될 수 있으며 특히 은행의 색택이 그대로 유지되는 특성이 있어 은행꿀차의 가시적인 효과를 부각시킬 수 있다.Ginkgo is known for its specific toxicity, so it is common practice to heat it on ingestion. Therefore, in the present invention, the bank was heat-treated by the branching method to detoxify and then freeze-dried to prepare the bank powder. Lyophilized banks can retain their unique tastes compared to general hot air drying or Cheonin drying banks, and in particular, the characteristics of the bank's color remain intact, which can highlight the visible effects of ginkgo honey tea.
꿀차 제품은 여러종류의 과실 및 가식성 식품을 위주로 제조되고 있으며 그 제조방법은 엑기스로 추출한 후 이를 꿀 등에 혼합하여 생산한다. 그러나 은행의 경우 엑기스의 제조보다는 은행분말을 미세하게 제조하여 이를 꿀 등과 혼합하여 제조할 수 있으며 이렇게 함으로써 엑기스 제조에 소요되는 시간과 경비 등을 절감할 수 있으며 특히 몸에 이로운 은행을 그대로 섭취할 수 있는 장점이 있다고 할 수 있다.Honey tea products are mainly made of various kinds of fruits and edible foods, and the manufacturing method is produced by extracting them with extract and then mixing them with honey. However, in the case of banks, ginkgo powder may be manufactured finely and mixed with honey, rather than the manufacture of extracts, thereby reducing the time and cost of extract manufacturing, and in particular, ingesting beneficial banks as they are. It can be said that there is an advantage.
동결건조된 은행은 고유의 색택이 그대로 유지되는 장점이 있으며 믹서로 분쇄시 매우 고운 입자로 분해될 수 있는 특성이 있다. 또한 수분함량이 낮거나 없기 때문에 꿀과 혼합한 후 유통중에서도 유통안정성을 매우 상승시킬 수 있다.Lyophilized banks have the advantage of retaining their original color scheme and have the property of being decomposed into very fine particles when crushed by a mixer. In addition, since the moisture content is low or not, the distribution stability can be greatly increased even after distribution with honey.
종래 은행에 관련된 선행기술로는 한국특허공개 99-8740호(조미은행의 제조방법), 한국특허공개 98-75987호(은행열매의 외종피를 이용한 과즙 제조방법), 한극특허공개 97-9635호(은행 가공방법 및 가공장치), 한국특허공개 97-25450호(은행과즙의 제조방법) 및 한국특허공개 97-9624호(발효음료 및 발효음료 제조방법) 등이 있으나 본 발명과 같이 꿀과 은행분말을 이용한 은행꿀차와는 기술적 구성이 다른 것들이다.Prior arts related to conventional banks include Korean Patent Publication No. 99-8740 (Method of manufacturing seasoning bank), Korean Patent Publication No. 98-75987 (Method for preparing fruit juice using outer skin of bank fruit), Korean Patent Publication No. 97-9635 ( Ginkgo processing method and processing equipment), Korean Patent Publication No. 97-25450 (Method of manufacturing ginkgo juice) and Korean Patent Publication No. 97-9624 (Fermentation drink and fermented beverage production method), etc. The technical composition is different from ginkgo honey tea.
본 발명은 은행을 분말화하고 이를 꿀에 혼합하여 은행꿀차를 제조함으로써 일반적인 식용 꿀차와는 달리 열수추출이나 용매추출을 하지 않으므로 엑기스의 조제에 소용되는 경비 및 시간을 획기적으로 단축시킬 수 있고 은행의 전처리나 동결건조시 파생되는 파손된 은행도 원료로 사용할 수 있는 장점이 있는 맛과 색택이 우수한 은행꿀차를 제공하는 것을 목적으로 한다.According to the present invention, ginkgo biloba powdered and mixed with honey to produce ginkgo honey tea, unlike general edible honey tea, does not perform hot water extraction or solvent extraction, thereby significantly reducing the cost and time required for the preparation of extracts and It is an object of the present invention to provide a ginkgo honey tea with excellent taste and color, which can be used as a raw material even when broken ginkgo derived during pretreatment or lyophilization.
본 발명의 은행꿀차의 제조방법은 외피 및 내피를 제거한 은행을 정제수에 넣고 가열처리하여 은행의 독성을 제거한 후 동결건조하는 단계와, 전기의 동결건조된 은행을 파쇄 및 분쇄한 후 이를 미세한 체로 은행분말을 선별하는 단계와, 꿀에 은행분말을 첨가한 후 가열처리하는 단계를 포함하는 것을 특징으로 한다.The method of manufacturing ginkgo honey tea according to the present invention includes the steps of removing the outer skin and the inner skin of the ginkgo into purified water to remove the toxicity of the ginkgo, and lyophilizing the lyophilized ginkgo. Selecting a powder, characterized in that it comprises a step of heat treatment after adding the ginkgo powder to honey.
상기에서 은행의 가열처리는 100∼150℃ 온도에서 5∼30분간 열처리하여 은행의 독성을 제거하고 열처리된 은행을 탈수하여 -20 ∼ -70℃에서 동결건조한 후 파쇄 및 분쇄하여 20∼40 메쉬 정도의 체을 이용하여 미세한 은행분말을 선별한다.In the above heat treatment of the bank, heat treatment at 100 to 150 ° C. for 5 to 30 minutes to remove the toxicity of the bank, dehydrate the heat treated bank and freeze-drying at -20 to -70 ° C. Fine sieve powder is selected using a sieve.
은행분말을 선별 후 꿀 중량에 대하여 20∼40 메쉬 정도의 은행분말 5∼20%(w/w)을 첨가한 후 이를 50∼80℃에서 가열처리하여 은행꿀차의 저장성을 연장시키는 동시에 꿀차로서의 물성을 향상시킬 수 있다.After screening ginkgo powder, add 5-20% (w / w) of ginkgo powder about 20-40 mesh to the weight of honey and heat it at 50 ~ 80 ℃ to extend the shelf life of ginkgo tea and to improve its physical properties as honey tea. Can improve.
본 발명에서 꿀 중량에 대하여 은행분말 5%(w/w) 미만 사용하면 은행의 양이 적어 은행의 기능성을 이용한 은행꿀차로서의 효과가 미미하며 은행분말 20%(w/w) 초과 사용하면 은행꿀차의 색택이 어두워 본원발명의 은행꿀차에 있어서 은행분말은 꿀 중량에 대하여 5∼20%(w/w) 첨가하는 것이 좋다.In the present invention, less than 5% (w / w) of ginkgo powder with respect to the weight of honey, the amount of the bank is small, the effect as a ginkgo honey tea using the functionality of the bank is insignificant; Because of its dark color, it is preferable to add 5-20% (w / w) of the ginkgo powder to the honey weight in the ginkgo honey tea of the present invention.
한편 본원발명의 은행꿀차의 감미를 향상시기기 위해 조미소재로서 당알콜, 물엿, 올리고당 중에서 선택한 어느 하나를 꿀 중량에 대하여 5∼10중량%를 꿀과 은행분말의 혼합물에 첨가할 수 있다.On the other hand, in order to improve the sweetness of the ginkgo honey tea of the present invention, any one selected from sugar alcohol, starch syrup and oligosaccharide as seasoning material may be added to the mixture of honey and ginkgo powder 5-10% by weight based on the weight of honey.
이하 본 발명을 다음의 실시예를 통하여 보다 상세히 설명하고자 하며, 이들 실시예가 본 발명의 권리범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, which do not limit the scope of the present invention.
<실시예 1><Example 1>
외피 및 내피가 제거된 은행을 이중스팀솥에 넣고 여기에 물을 첨가하여 100℃에서 5∼30분간 열처리한다. 이후 열처리된 은행을 찬물에 넣어 식힌 후 이를 체 등을 이용하여 건져내어 탈수시킨다. 탈수후 즉시 -20 ∼ -70℃에서 동결한 후 동결건조한다. 표 1은 동결건조, 열풍건조 및 천일건조된 은행의 색택을 관찰 후 믹서로 파쇄하여 잘 훈련된 관능검사 요원 20명으로 하여금 5점 척도법(1: 매우 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 매우 좋음)에 따라 외관에 대한 관능검사 결과를 나타냈다.The outer skin and the inner skin of the bank are put in a double steamer and water is added thereto, followed by heat treatment at 100 ° C. for 5 to 30 minutes. Then, put the heat-treated bank in cold water, cool it, and then drain it using a sieve or the like to dehydrate. Immediately after dehydration, freeze at -20 ~ -70 ℃ and lyophilized. Table 1 examines the lyophilization, hot-air drying, and sun-dried banks, and then shreds them in a mixer to give five well-trained sensory testers five-point scales (1: very bad, 2: bad, 3: normal, 4). : Good, 5: very good).
표 1. 여러 가지 건조방법에 의한 은행분말 색택에 대한 관능검사 결과Table 1. Sensory test results for color selection of ginkgo biloba powder by various drying methods
1: 매우 나쁨, 2: 나쁨 3: 보통 4: 좋음 5: 매우 좋음1: very bad, 2: bad 3: moderate 4: good 5: very good
동결건조된 은행은 원래의 은행에 비하여 수분량이 없거나 매우 적어 믹서로 분쇄시 미세한 입자를 얻을 수 있으며 일반 천일건조나 열풍건조된 은행에 비하여 색택이 양호하게 유지되는 특성이 있다. 따라서 이러한 분말을 이용하여 은행꿀차를 제조할 경우 가시적으로 우수한 은행꿀차를 제조할 수 있다.The freeze-dried ginkgo has a very low or no moisture content compared to the original ginkgo to obtain fine particles when pulverized with a mixer, and has a good color retention compared to general sun-dried or hot-air-dried ginkgo. Therefore, when the ginkgo tea is manufactured using such a powder, it is possible to produce ginkgo honey tea that is visually superior.
따라서 은행꿀차를 제조할 경우 본 특허의 동결건조 공정을 거치는 것이 무엇보다도 중요하다고 할 수 있다.Therefore, when manufacturing ginkgo tea, it is important to go through the freeze-drying process of the present patent.
<실시예 2><Example 2>
동결건조, 열풍건조 및 천일건조한 은행을 분말화하여 이를 20 메쉬의 체를 이용하여 미세한 분말을 선별하여 이를 아카시아 꿀에 대하여 10%(w/w) 첨가하여 꿀차를 제조하였으며 제조된 꿀차에 대한 외관(색택), 맛 및 전체적 기호도에 대한 관능검사를 실시하여 그 결과를 표 2에 나타냈다.Freeze-dried, hot-air-dried and sun-dried ginkgo were powdered and fine powders were selected using a 20-mesh sieve and 10% (w / w) was added to acacia honey to prepare honey tea. Sensory tests were conducted for (color selection), taste, and overall acceptability, and the results are shown in Table 2.
표 2. 여러 가지 건조방법에 의해 제조된 은행꿀차의 관능검사 결과Table 2. Sensory Test Results of Ginkgo Honey Teas Prepared by Various Drying Methods
1)외관은 병에 담긴 꿀차의 색깔로 하였다.1) Appearance was the color of honey tea in the bottle.
2)맛은 80℃의 물 100 mL에 꿀차를 5g 넣어서 시식하면서 측정하였다.2) The taste was measured while putting 5 g of honey tea in 100 mL of water at 80 ° C.
3)5점을 기준으로 실시하였다.3) Five points were performed as a reference.
1: 매우 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 매우 좋음1: very bad, 2: bad, 3: moderate, 4: good, 5: very good
동결건조, 열풍건조 및 천일건조한 은행을 이용하여 제조된 꿀차 중 동결건조에 의해 제조된 꿀차가 관능적으로 가장 우수한 것으로 나타났으며 천일건조에 의해 제조된 꿀차가 그 다음이었다. 열풍건조 및 천일건조에 의해 제조된 꿀차의 경우 은행 고유의 색택이 나타나지 않는 것으로 나타났으며 맛도 동결건조에 의해 제조된 꿀차에 비해 나쁜 것으로 측정되었다. 따라서 동결건조에 의해 은행을 건조하는 것이 가장 우수한 은행꿀차 제품생산에 효율적임을 알 수 있었다.Among the honey teas prepared by lyophilization, hot air drying, and sun-dried banks, honey teas produced by lyophilization were found to be the most sensory, followed by honey teas produced by sun-drying. Honey tea produced by hot air drying and sun-dried did not appear inherent in the ginkgo, and taste was measured to be worse than honey tea prepared by lyophilization. Therefore, it was found that drying ginkgo by lyophilization is efficient for producing the best ginkgo honey tea products.
<실시예 3><Example 3>
동결건조된 은행을 믹서로 분쇄하여 20 메쉬의 체를 이용하여 미세한 분말을 선별하여 이를 시중에서 구입한 아카시아 꿀에 대하여 5∼20%(w/w) 첨가하여 꿀차를 제조하고 외관(색택), 맛 및 전체적 기호도에 대한 관능검사를 실시하여 그 결과를 표 3에 나타내었다.The lyophilized ginkgo was pulverized with a mixer and fine powder was selected using a 20-mesh sieve, and 5-20% (w / w) was added to commercially available acacia honey to prepare honey tea. Sensory tests were performed on taste and overall acceptability, and the results are shown in Table 3.
표 3. 동결건조 은행분말 함량에 대한 은행꿀차의 관능검사 결과Table 3. Sensory Test Results of Ginkgo Honey Tea on Lyophilized Bank Powder Content
1)외관은 병에 담긴 꿀차의 색깔로 하였다.1) Appearance was the color of honey tea in the bottle.
2)맛은 80℃의 물 100 mL에 꿀차를 5g 넣어서 시식하면서 측정하였다.2) The taste was measured while putting 5 g of honey tea in 100 mL of water at 80 ° C.
3)5점을 기준으로 실시하였다.3) Five points were performed as a reference.
1: 매우 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 매우 좋음1: very bad, 2: bad, 3: moderate, 4: good, 5: very good
은행꿀차에 대한 관능검사 결과 꿀 중량에 대하여 동결건조 은행분말을 10%(w/w) 첨가하여 제조한 꿀차가 가장 관능적으로 우수함을 알 수 있었다. 은행의 첨가량이 증가할수록 은행 고유의 색깔보다는 짙어져 어두운 색깔을 나타내었으며 맛에서도 은행맛이 너무 강하게 나타나는 경향이었다.The sensory test of ginkgo honey tea revealed that honey tea prepared by adding 10% (w / w) of lyophilized ginkgo powder to honey weight was the most sensory. As the added amount of ginkgo increased, it became darker than the original color of the ginkgo, showing a darker color.
<실시예 4><Example 4>
실시에 1과 같이 동결건조한 은행분말을 아카시아 꿀 중량에 10%(w/w) 첨가하고 조미소재로서 당알콜을 꿀 중량에 대하여 5%(w/w) 첨가하여 혼합한 후 이를 60∼90℃에서 5∼12분간 열처리하여 은행꿀차 제품을 살균하여 미생물적 안정성을 확보한다.As in Example 1, 10% (w / w) of lyophilized ginkgo powder was added to the weight of acacia honey, and 5% (w / w) of sugar alcohol was added to the weight of honey as a seasoning material. Heat-treat for 5-12 minutes to sterilize Ginkgo Tea products to ensure microbial stability.
꿀차 제품을 상기한 온도에서 열처리하게 되면 꿀에 존재하는 여러 가지 종류의 당성분이 결정화되어 제품의 경도가 증가하여 꿀차로서의 적당한 물성을 가지게 되며 또한 은행분말과 꿀 및 조미소재와의 분리가 발생하지 않고 꿀의 결정화를 유도하여 저장안정성을 높이고 외관상으로도 우수한 제품을 생산할 수 있다.When the honey tea product is heat-treated at the above-mentioned temperature, various kinds of sugar components present in the honey crystallize and the hardness of the product increases, so that the honey tea has proper physical properties as well as separation between ginkgo powder and honey and seasoning material. It can induce the crystallization of honey to increase the storage stability and to produce an excellent product in appearance.
표 4는 열처리된 은행꿀차와 열처리되지 않은 꿀차에 대한 외관상의 관능검사 결과이다.Table 4 shows the visual sensory results of heat treated ginkgo honey and unheated honey tea.
표 4. 열처리된 은행꿀차와 비열처리구의 외관 관능검사 결과Table 4. Outcome sensory test results of heat treated ginkgo biloba tea and specific heat treatment
1)외관은 병에 담긴 꿀차의 색깔로 하였다.1) Appearance was the color of honey tea in the bottle.
2)제품을 제조한 후 1주일이 경과한 후 실시하였다.2) One week after the product was manufactured, the process was carried out.
3)5점을 기준으로 실시하였다.3) Five points were performed as a reference.
1: 매우 나쁨, 2: 나쁨, 3: 보통, 4: 좋음, 5: 매우 좋음1: very bad, 2: bad, 3: moderate, 4: good, 5: very good
은행분말과 꿀을 혼합한 후 1주일이 경과한 후에 실시한 관능검사 결과 비열처리구의 경우 은행분말과 꿀의 분리현상이 발생하여 외관상 품질이 떨어졌지만 열처리구의 경우 은행분말과 꿀의 분리현상이 발생하지 않아 외관이 양호하였다.After one week after mixing ginkgo powder and honey, the results of sensory test showed that the separation of ginkgo powder and honey occurred in the non-heat treated areas, resulting in poor quality. Not good appearance.
본 발명은 엑기스를 제조하지 않고 직접 은행분말을 첨가하여 제조한 은행꿀차 및 그 제조방법에 대한 것으로서 직접 은행분말을 첨가하므로 제조비가 절약되며 또한 몸에 좋은 은행을 쉽게 식용할 수 있는 기능성식품을 제공할 수 있다.The present invention relates to a ginkgo honey tea prepared by adding ginkgo powder directly without making an extract and a method for producing the ginkgo biloba. can do.
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