KR20080102059A

KR20080102059A - Method for development of tea bag using corn and corn silk

Info

Publication number: KR20080102059A
Application number: KR1020070048379A
Authority: KR
Inventors: 김의택
Original assignee: (주)엔돌핀에프앤비
Priority date: 2007-05-18
Filing date: 2007-05-18
Publication date: 2008-11-24

Abstract

A tea bag containing the corn and corn silk extraction is provided to lessen negative and puckery taste and improve the cool taste and the sweet taste of the nature of the corn and corn silk and contain the functionality of the corn silk. A tea bag containing the corn and corn silk extraction comprises the following steps of: (a) step which selects and washes the corn, corn silk, cereals and additional materials; (b) step which is pre-processed to the process more than one selected from the group of steaming, blanching, roasting or extrusion; (c) step for drying the corn silk, the corn, the cereals, and the additional materials which are pre-processed; (d) step for secondly pulverizing the corn silk, the corn, the cereals, and the additional materials; (e) step for mixing middle one or greater of the corn, the cereals, and the additional materials in the corn silk going through (d) step; and (f) step for extracting the mixture or concentrating the mixture after extraction or packing the mixture into the tea bag with powder.

Description

Method for manufacturing tea bag using corn and corn beard as raw material {Method for Development of Tea bag using Corn and Corn silk}

1 is a process chart showing a method of manufacturing a functional tea containing corn beard.

Figure 2 shows a tea bag packaging used in the present invention.

In general, among the agricultural products produced, the ones used for processing are mainly fruits (e.g. oranges, apples, etc.), and vegetables (e.g. tomatoes, carrots, etc.) are also used, but such agricultural products are usually easy to process. On the premise that Among agricultural products, grains (eg, starch grains such as rice, corn, barley, brown rice, etc.) were poorly used as popular drinks for long-term storage. The reason is that it is necessary to control the natural hay fragrance of raw materials, and it is necessary to control technologies such as heating odor, extraction, starch treatment, filtration technology and high difficulty technology such as microorganism management technology due to low pH. . The present invention solves these technical problems and developed corn or corn beard processed products with high palatability and storage.

Corn is native to the tropical Americas. Currently, it is an annual herb from Poipulaceae grown in North America and around the world. It grows to 1 to 3 meters in size and is very resistant to diseases and pests and can be grown without using pesticides. Corn is rarely used as a medicinal herb, but corn whiskers, which are thread-like parts that wrap the fruit part of corn, have been used as a herbal medicine. Corn beard is the name of the herbal medicine called Mimisu and the corn ( Zea mays Linne ) is a stamen. Corn whiskers are also called 'Ock Tak Water' or 'Ock Tak Calligraphy'. The taste is sweet, light and excellent in pharmacological effects. It is also widely used as food, food additives, and fragrances. When used as a medicinal corn whiskers, it promotes diuretic activity, activates chloride excretion of urine, promotes bile secretion, lowers blood pressure and blood sugar, and has an excellent effect on hemostatic action. It also has the effect of dissolving the stones in the kidneys of kidneys, and washing away the raw substance in the urinary tract (urethra). According to a recent clinical report, six months after taking patients with chronic pyelonephritis, renal function was improved, edema was treated, and the loss and alleviation of proteinuria was improved without side effects.

In addition, when the corn whiskers are taken with water, the effect is to relieve edema, to treat obesity, premenstrual syndrome, prostate-related diseases, to prevent nocturnal enuresis, carpal tunnel syndrome and pleurisy, ascites It is also effective in treating gallstones, bladder stones, jaundice hepatitis, and hard dog stools, and has excellent effects on bladder, small intestine, and postpartum nephritis. Corn whiskers are rich in fatty oils, essential oils, large amounts of potassium nitrate cryptoxanthin and vitamin K. Corn whiskers are also classified according to the Food Safety Authority's raw material classification, and they are classified as subsidiary materials for safe use as food ingredients. It can be used as the main raw material when used without other sub raw materials.

It is to provide a process for producing corn and corn beard processed products as a substitute food having a complex aesthetic mixed with the corn-specific taste in all processed food formulations. In addition, the present invention is a method of manufacturing a corn beard processed product, more specifically, a corn processed material that can be preserved without destroying most of the various nutrients retained while maintaining the unique taste of corn by adding a variety of additives and spices as a main ingredient as corn. It relates to a manufacturing method. The present invention is a grain, but corn processing, subsidiary materials, plants and animals, corn, grains, germination, fermented products, etc. of the healthy function through the processing process for increasing the digestion absorption rate and intrinsic taste of corn with an unusual flavor and excellent texture Add a proper amount of additives, flavors and various essential nutrients and health functional ingredients to produce corn, cornbeard processed products with corn-flavored flavors, or complex tastes mixed with corn-flavored flavors in all processed food formulations It is an object of the present invention to provide a method for producing corn and corn beard processed products as a substitute food having. These corns grow to the extent that they can give off their intrinsic taste and require the general requirements of processed raw materials that produce effective nutrients.

Recently, modern people are living with a decrease in their physical strength due to stress due to emotional and physical activities due to rapid changes in their living culture and the environment. Only commercially available, healthy drinks using corn whiskers with excellent effects as described above have not been developed, and in the industry, there is an urgent need for the development of healthy drinks that have excellent functionality in accordance with the recent well-being era and improve palatability. It's happening.

The present inventors have developed corn beard tea which can be easily consumed by processing corn beard known to be effective in diuretic action, cholelithiasis, diabetes and the like (patent registration 10-0466550). However, the tea bag tea has the astringent taste and enjoyed taste peculiar to corn whiskers, which has a disadvantage in inferior palatability, and has a tendency to fall in functional aspect compared to health drinks which emphasized the recent functionality.

Accordingly, the present inventors have made intensive efforts to develop a health food using corn and corn beard having excellent functionality and enhanced palatability, and thus, the present invention has been completed. After all, the main purpose of the present invention is to add corn, a healthy functional corn beard, additives, animals and plants, grains, additives, flavorings, germination, fermented products and various essential nutrients, health functional ingredients in the form of raw materials or extracts or concentrates To produce processed products containing corn and corn beard, and to remove the astringent taste and enjoyed taste peculiar to corn beard, to increase the sweetness of corn beard tea and to produce a new type of functional corn beard tea with enhanced functionality without rejection when drinking To provide.

In order to achieve the above object, the present invention comprises the steps of (a) corn beard, corn, grains, and other additive plants and additives to cut or pulverize as it is or to a certain size, (b) corn beard, Corn, cereals, and other groups of additives and additives can either be dried or steamed, steamed, blanched, roasted, blanched, extruded, or watered. Pretreatment by the above method, (c) drying the pretreated cornbeard, corn, grains, other additive groups and additives, (d) dry cornbeards, corn, grains, other additive groups, if necessary, and Cutting or pulverizing the additives secondly, (e) mixing at least one of corn, grains, other additive groups, and additives subjected to step (d) to cornbeard after step (c), (f) ) Step (e) Extracting the compound with water or solvent, or concentrated extract, or a method of producing a functional difference tea bag packing corn beard, it characterized in that it comprises a step for containing in a powder state.

The grains are characterized in that at least one selected from barley, soybeans, brown rice, bladder, barley, rice, buckwheat, sorghum, crude, oats, their germination and fermented products.

Drying is characterized in that the drying of one or more selected from natural drying, freeze drying, cold air drying, hot air drying, spray drying, infrared drying, microwave in a single or multi-stage.

Grinding is characterized in that the grinding of one or more selected from a roll, a hamma, a disk, a burr mill, a ball mill, pulping, cutting in a single or multi-step.

In the above extraction, single or repeated extraction and the temperature may be 100 ° C. or higher or 100 ° C. or higher when pressure is used. In the case of concentrated liquid, the extract is heated by applying one or more techniques of natural evaporation or heating or pressurization or rotary evaporation. At room temperature or more, pressurization is at least 0.1 atm, rotary evaporation concentration is applied at least 0.1 RPM and the natural evaporation, heating, pressurization, rotary evaporation concentration includes the step of concentrating each or a combination, the extraction or concentration time is 1 second It is characterized by the above.

The extraction or concentration is characterized in that at least one method selected from the group consisting of cold needle, reflux cooling, screw, vacuum, hot water, pressurized, ultrasonic.

The concentration is characterized in that at least one method selected from the group consisting of rotary evaporation (vacuum-freeze concentration) and ultrafiltration (ultrafiltration).

Rotary evaporation concentration conditions are above 0.1 rpm and above, and vacuum-freeze concentration is below 4 ° C. After freezing, condensation or freezing at the same time, sublimation concentration above 0.1 mmHg, ultrafiltration is continuous mode. It is characterized by concentrating to 1Pa or more in (continuous mode).

Cereals, flavor, germination, fermented product, sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, flavors and essential nutrients, health functional ingredients in the extract, concentrate after step (c) It is characterized by further adding 1PPM or more.

Filtration of the step (d) is characterized in that a single or multi-stage filtration by combining one or more of the nonwoven fabric from 0.1 nanometer.

Step (e) is the extract or concentrate obtained in step (d), sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, enzyme-treated processed sugars, amino acids, germination It is characterized by mixing any one or more of water and fermented products.

Sodium hydrogen carbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, fragrances, natural sugars, enzyme-processed sugars, amino acids, germination and fermentation products are used for It is characterized by adding to use for the purpose.

The flavor is used to produce natural or artificial flavors, and the type of flavor is characterized by using a single flavor or one or more complex flavors prepared from grain flavor, fruit flavor, fermentation or germination.

As the additive, sugars, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, mannitol , Erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatin, acesulfame potassium, saccharin, aspartame, cyclomate and sucralose At least one or enzyme processing sugars thereof.

As the additive, amino acids include glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, serine, Cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine arginine, histidine, phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, oxy-proline, taurine At least one selected from the group consisting of.

Additives include persimmon, citrus, orange, grapefruit, lemon, lime, citron, kumquat, tangerine, mandarin, thyme, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, loquat, apple, watermelon, Grapes, jujube, apricot, pomegranate, avocado, acerola, cherry, audi, oyat, oyster, plum, kiwi, pineapple, papaya, grapes, black currant (black currant), durian, rambutan, mangosteen, cherry cherry, At least one raw material or extract or concentrate selected from the group consisting of bilberry, coconut, and longan.

Additives include corn currant, herb, green tea, round, wolfberry, persimmon leaf, aloe, mulberry, crop, brown rice, rice, bean, barley, gnarler, corn, corn beard, buckwheat, green beans, rice, walnut, pine nut, millet, At least one raw material or extract or concentrate selected from wheat, crude, sorghum, rooibos, boi, lozenges, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion.

Groups of additives include Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, Sesame seeds, Cinnamon, Donkey, Yulmu, Tofu, Spearmint, Arsenal spp. Horseradish, soothe, deodeok, bellflower, sedum, green leaf, vine, round, matari, radish, water drop, bokbunja strawberry, raspberry, shovel (child order), pine needles, wormwood, nibbling, cone, stalk, plantain ( Young leaves), sesame, odor, and 칡 is one or more raw materials or extracts or concentrates or fermentation or germination.

Additive plants include gat mushrooms, morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, nado mushrooms (flavored mushrooms), oyster mushrooms, thirsty mushrooms, chestnut mushrooms, stone mushrooms, matsutake mushrooms mushrooms, mushroom, Ganoderma lucidum mushroom, mushroom, mushroom, golden trumpet mushrooms, huindeul mushrooms (Agaricus blazei ), white oriole mushroom and Cordyceps sinensis, green mushroom, chaga mushroom is characterized in that the one or more raw materials or extracts or concentrates selected from the group consisting of.

PH can be adjusted by adding acidulants, citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, carbon dioxide (CO2), lactic acid (lactic) acid), fumaric acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, ascorbic acid, characterized in that at least one raw material or extract or concentrate do.

Injecting the mixture in step (f) uses sterilization of either a short time or high temperature or low temperature or retort sterilization before and after injection into one of bottles, cans, aluminum containers, plastic containers, It is characterized by preserving the taste components, all the contents, and mixing or omitting the gas streams available in foods step by step or step for hygiene, preservation, and long-term distribution, such as microbial safety.

In another aspect, the present invention provides a functional tea containing corn beard which can be mixed with corn, cereals, other additives, at least one of the additives, which can be extracted with water or a solvent, concentrated after extraction, or packaged in tea bags. do.

The grains are functional teas containing cornbeard, characterized in that at least one selected from barley, soybean, brown rice, grains, barley, rice, buckwheat, sorghum, crude, oats, germinated and fermented products thereof.

Sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, enzyme-treated processed sugars, amino acids, germinated and fermented products, characterized in that any one or more of mixing It is a functional tea containing corn beard.

Fragrance is a functional tea containing corn beard, characterized by the use of natural or artificial flavors and the use of a single or one or more complex scents prepared from grain, fruit, fermented or germinated products. .

As the additive, sugars, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, mannitol , Erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatin, acesulfame potassium, saccharin, aspartame, cyclomate and sucralose It is a functional tea containing corn beard characterized by using one or more or its enzyme-treated sugars.

As the additive, amino acids include glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, serine, Cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lycine, arginine ), Histidine, phenylalanine, DL-phenylalanine, DL-phenylalanine, tyrocine, tryptophane, proline, proline, oxy-proline, taurine It is a functional tea containing corn beard, characterized in that at least one selected from the group consisting of.

Additives include persimmon, citrus, orange, grapefruit, lemon, lime, citron, kumquat, tangerine, mandarin, thyme, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, loquat, apple, watermelon, Grapes, jujube, apricot, pomegranate, avocado, acerola, cherry, audi, oyat, oyster, plum, kiwi, pineapple, papaya, grapes, black currant (black currant), durian, rambutan, mangosteen, cherry cherry, A functional tea containing corn beard characterized in that it is one or more raw materials or extracts or concentrates selected from the group consisting of bilberry, coconut, and longan.

Additives include corn currant, herb, green tea, round, wolfberry, persimmon leaf, aloe, mulberry, crop, brown rice, rice, bean, barley, gnarler, corn, corn beard, buckwheat, green beans, rice, walnut, pine nut, millet, Functionality containing cornbeard, characterized in that it is one or more raw materials or extracts or concentrates selected from wheat, crude, sorghum, rooibos, boi, lozenges, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion It's a car.

Additive plants include Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, Soybean, Cinnamon, Angelica, Yulmu, Tofu, Spearmint, Arsenal spp. , Soothe, deodeok, bellflower, sedum, leafy leaf, vine, round, matari, radish, waterweed, bokbunja strawberry, raspberry, shovel (child order), pine needles, mugwort, moth, cone, twig, twig It is a functional tea containing corn beard characterized in that it is one or more raw materials or extracts or concentrates or fermented products or germinated products selected from the group consisting of young leaves), Channa, odor, and 칡.

Additive plants include gat mushrooms, morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, nado mushrooms (flavored mushrooms), oyster mushrooms, thirsty mushrooms, chestnut mushrooms, stone mushrooms, matsutake mushrooms mushrooms, mushroom, Ganoderma lucidum mushroom, mushroom, mushroom, golden trumpet mushrooms, huindeul mushrooms (Agaricus blazei ), white oriole mushroom and Cordyceps sinensis, S. mushroom, chaga mushroom is a functional tea containing corn beard, characterized in that the extract or concentrate or at least one raw material selected from the group consisting of.

PH can be adjusted by adding acidulants, citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, carbon dioxide (CO2), lactic acid (lactic) acid), fumaric acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, ascorbic acid, characterized in that at least one raw material or extract or concentrate It is a functional tea containing corn beard.

Hereinafter, a step-by-step description of the manufacturing method (Fig. 1) of the tea containing corn beard according to the present invention.

Step 1: Corn and Cornbeard Dried leaves Selection and processing

In order to compensate for the disadvantage that the astringent taste takes precedence over sweetness when using corn, cornbeard leaves as raw materials or hot water, the present inventors have measured the tannin content, which is the main cause of the astringent taste, by steaming or blanching the cornbeard dry leaves. Reduced. Since tannin is a water-soluble substance, it can be appropriately reduced in content such as discolorase and tannin in corn whiskers by blanching in hot water. By steaming, the degree of ripening can be made constant by inhibiting the enzymatic activity of corn mustard leaves, and the surface of the leaves can be softened to smooth out the elution of tannin. However, if too much reduction in the tannin content of corn whiskers, the taste and aroma of tea is lost, so that the astringent taste is reduced while maintaining the proper level of tannin so that the tea taste and aroma can be felt. Corn beard dried leaves used in the present invention can be purchased and used in the market, preferably, natural sweetness through a process such as drying, washing, temperature control, enzymatic decomposition, redrying according to a conventional manufacturing method It is better to use what is produced to be produced. In the present invention, the steaming of the corn stubble leaves is preferably performed for several seconds or more at a steam generation temperature, and the blanching of the corn stubble leaves is performed for several seconds or more at room temperature or more. In the case of steaming or blanching the corn stubble dry leaves according to the present invention, the total tannin content of the corn stubble leaves was found to be adjustable. This can reduce and control acidity compared to the total tannin content of corn beard leaves that are not steamed or unbranched, about 12-15% (w / w). In the same manner as above, by pre-treatment of the corn beard dry leaves there is an effect that the natural astringent taste and sweet taste of corn beard at the time of hot water leaching to form a form suitable for processing. Alternatively, various processing steps such as roasting and extrusion may be applied, and may be omitted when using other materials, additives, and flavorings.

Step 2: Drying the Corn Beard

Corn whiskers cut to the appropriate size were first dried at about 20 ~ 40 ℃ for about 1 hour. Corn whiskers after the first drying process is a high temperature state and contains a lot of moisture, so that the moisture content is maintained by using a hot air blower while maintaining a water content of 10 to 15%.

The dried corn whisker was subjected to a freeze-drying method to maintain the taste, aroma, and freshness of the food. In the freeze-drying method, a raw material was rapidly frozen to a temperature of −35 ° C. or lower, and then a high-tech method of drying by subliming moisture in a vacuum furnace of 0.1 to 1.0 atm.

Third Step: Corn Powder Preparation

To prepare the corn powder, the corn was first washed, cut into appropriate sizes, and then immersed in a 24-hour bath. The soaked corn was steamed for 2 to 3 hours at 140 to 160 ° C., and then dried by a hot air dryer to remove moisture. The dried corn was used to crush into 12 ~ 50mesh.

Fourth Step: Addition of Additives and Flavors

Corn whiskers that have undergone the above process retain their distinctive astringent taste and enjoyed taste. Therefore, in order to remove the negative taste and increase the sweetness of the corn beard tea, by adding the phenylalanine having the function of inhibiting the decomposition of the sweet corn powder prepared in the third step, the edopine to the corn beard after the above process Corn beard tea with enhanced functionality can be produced.

Step 5: Additions

The extract or concentrate heat-sterilized in the above step is cooled and dried with cooling water to complete the product. In addition, the present invention is added to the corn, corn beard extract or concentrate of step (b) by adding each of the animal and plant raw materials, such as grains, germination, fermented products, subsidiary materials, excipients, additives, flavoring acid and subsidiary ingredients natural By blending the flavors of artificial flavors with artificial flavors can improve the preference of corn beard tea.

Specifically, the present invention is the extract or concentrate of each step of the fruit extract or concentrate, cereals, animal or plant extracts or concentrates, germination, fermented products, herbal extracts or concentrates, mushroom extracts or concentrates, health functional food material In addition, at least one selected from the group consisting of sweeteners and amino acids may be further comprises the step of mixing the sweetener after mixing at least 1PPM.

In some cases, acidulants may be used to enhance the fresh taste and preservation. Acidulants, fruit extracts or concentrates, cereals, germination, fermented products, animal or plant extracts or concentrates, herbal extracts or concentrates, mushroom extracts or concentrates, health functional food material sweeteners that can be used in the present invention are not particularly limited. As food additives and flavorings, those commonly used in the art can be used.

The amino acid is also not particularly limited, but any amino acid usable as a food may be used, but preferably, it may be characterized as DL-phenylalanine. DL-phenylalanine is a special amino acid in the form of D-form and L-form and is an amino acid that maintains the secretion of endorphin, which is naturally produced in our body. Endorphin is an endogenous morphine that is very important for human health, which gives pleasure to humans, maintains youth, and destroys cancer cells.

Experimental Example 1: of corn beard Tannins Establishment of conditions to reduce content

The inventors have established conditions for reducing the tannin content that contributes to the astringent taste in corn whiskers so that the corn whiskers are in a form suitable for processing into beverages. We quantified the total tannin content in the corn stubble after steaming or blanching the corn stubble dry leaves in a steam bath or after roasting and extrusion. Tannin content was determined by a known method using ethyl gallate as the standard reagent (Ikegaya, K. et al., Bull . Natl . Res . Tea . 71:43, 1990). As a result of the experiment, the content of tannin after processing was adjustable.

Experimental Example 2: establishment of optimal extraction or concentration conditions of corn stubble

Leaching conditions such as leaching temperature of corn beard, addition concentration of corn whiskers during leaching, and leaching time were optimized. In order to determine the leaching temperature, the hot water at 40, 60, 80, and 100 ° C. was added to the corn stubble steamed by the method of Example 1, followed by extraction or concentration for 2 hours, followed by sensory examination of the corn stubble extract or the concentrate. Was performed.

To determine the concentration of corn whiskers during leaching, the corn whiskers steamed by the method of Example 1 were added to 100 ° C. hot water at a concentration of 0.5, 1.0, 2.0 and 3.0% (w / v), respectively. Time extraction or concentration was followed by sensory evaluation of corn beard extract or concentrate. In addition, in order to determine the leaching time, the corn beard dry steamed by the method of Example 1 was added to 100 ℃ hot water at a concentration of 1 or 2% (w / v), respectively, 30 minutes, 1 hour, 2 hours and After leaching for 2 hours or more, sensory tests of corn beard extract or concentrate were performed.

The sensory test was conducted by selecting 20 trained evaluators to evaluate the evaluation items such as color, aroma, sweetness, bitterness reduction, astringent taste reduction, and overall preference of corn beard extract or concentrate prepared according to each leaching condition. Evaluation was made by a nine-point scale method (1 = very bad, 9 = very good). All sensory test results were statistically analyzed with a 95% confidence level. Experimental results showed that the sensory characteristics were significantly higher when the extraction or concentration of corn whiskers was 100 ° C. In the case of extraction or concentration time, 2% (w / v) corn mustard leaf was added at 2% concentration, and 2 hours or less if extracted and concentrated at 3% (w / v) concentration. Sensory properties were significantly higher when leached.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1. Harvesting Corn Beards

In order to make functional corn mustard tea using corn whiskers, it is important to first collect corn whiskers. Corn whiskers are the flower tufts of corn female flowers, which are initially white and moist, but turn red when the powder is finished, and wither when the fruit is ripe. Therefore, preferably during July, before the corn stubble dries.

Example 2. Pretreatment of Corn Stubble

Corn whiskers collected according to Example 1 were washed with water to remove miscellaneous products after drying for a long time in the shade. In addition, it is desirable to remove too thin or dry skin that floats on the surface of the corn whiskers in the bath, it is preferable to dilute a small amount of vinegar in the bath to remove the fishy taste of the corn itself.

Washed corn whiskers were cut to size. If the corn stubble is cut too fine, it will come out of the tea bag packaging when leached in water, and if it is cut too large, it is inconvenient to put in the tea bag packaging, so it is preferable to cut about 10 to 15 mm.

Example 3. Corn Beard Heat treatment And dry

Example 4. Corn Powder Manufacturing

Example 5. Addition of Corn Powder and Phenylalanine

Corn whiskers that have undergone the above process retain their distinctive astringent taste and enjoyed taste. Therefore, in order to remove the negative taste and increase the sweetness of the corn beard tea, by adding the phenylalanine having the function of inhibiting the decomposition of the sweet corn powder prepared according to Example 4, edolpine to the corn beard after the above process Functional beard corn tea was prepared (see Table 1).

ingredient Compounding ratio (g) Corn Powder (12 ~ 50mesh) 371 Corn beard 100 DL-phenylalanine 5

Example 6. tea bag packing

The functional corn beard tea composition prepared by Example 5 was packaged in a tea bag for instant use. As shown in FIG. 2, the tea bag used a general-purpose instant tea bag, and the material of the tea bag is a material contained therein, which is easily dissolved in water and does not easily escape to the outside while the internal solid material does not easily escape to the outside. Cotton or nonwoven fabrics with pores were used. The tea bag is composed of a bag (10) consisting of the cotton cloth or non-woven fabric and a label (30) connected by a string (20), the user pours water into a container such as a cup and placed the bag (10) so as to submerge in water After enough contents in the bag, you can take out the bag using the label 30 connected with a string. Alternatively, the tea bag packaging may be made of only the receiving bag made of the cotton or non-woven fabric, and then leached into water, such as barley tea, and leached.

In the method of drinking the functional corn beard tea bag tea prepared as described above, an appropriate amount of boiling water is poured into a container, and the receiving bag 10 containing the functional corn beard composition is submerged in water. After a predetermined time, leachate begins to emerge from the functional corn beard composition contained in the bag and the color of the water turns to pale yellow. If the water color changes, shake the bag in that state to accelerate the leaching reaction, or leave it for a while to completely remove the bag.

As described above in detail specific parts of the present invention, for those of ordinary skill in the art, such specific descriptions are merely examples, and thus the scope of the present invention is not limited, and all rights are reserved. It will be clear that it is protected. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described above, the present invention comprises the steps of (a) corn beard, corn, grains, and other added plant groups and additives to cut or grind as it is or to a certain size, (b) corn beard, corn, grains , And other groups of additives and additives may be used as raw leaves or by one or more of steaming, blanching, roasting, blanching, extrusion, and watering. Pretreatment, (c) drying the pretreated cornbeard, corn, cereals, other additives and additives, and (d) optionally drying the dried cornbeard, corn, cereals, other additives and additives. Cutting or pulverizing with tea, (e) mixing at least one of corn, grains, other additives, and additives, which has been subjected to step (c), to corncobs having been subjected to step (c), (f) e) the mixture of step Or extracting with a solvent, concentrating after extraction, or packing tea bags in powder form, and the method of preparing functional tea containing corn beard and corn, in cereals, other additive groups, and additives. A functional tea containing corn beard, which can be mixed with one or more, extracted with water or a solvent, concentrated after extraction, or packaged in tea bags, wherein the astringency and negative taste of cornbeard are reduced, and Natural sweetness and cool taste are conferred to improve palatability, and have the unique functionality of corn beard, and it is a new type of functional tea that gives an excellent effect on physical strength to the modern people who are tired from emotional and physical stress. Can provide.

Claims

(a) cutting and grinding cornbeards, corn, grains and other added plant groups and additives as they are or to a certain size; (b) cornbeards, corn, grains and other additive groups and additives (B) pretreatment using the original state or by one or more methods of steaming, blanching, roasting, blanching, extrusion, watering, (c) the pretreatment Drying the dried cornbeard, corn, cereals, other additives and additives, if necessary, (2) cutting or grinding the dried cornbeard, corn, cereals, other additives and additives, if necessary, (e) A) mixing the at least one of corn, grains, other groups of additives, additives through step (d) with corns, which has undergone step (c), (f) mixing the mixture of step (e) with water or a solvent Extract with, or after extraction Or powdered tea bag method for producing the tea-containing functional corn beard comprising the packaging steps of: a.

According to claim 1, wherein the grain is at least one selected from the barley, soybeans, brown rice, gyeolja, yulmu, rice, buckwheat, sorghum, crude, oats, germinated and fermented products thereof. Method of making tea.

The method of claim 1, wherein the drying is a natural or dry drying, freeze-drying, cold air drying, warm air drying, spray drying, infrared drying, microwave drying, containing one or more of the corn beard containing a single step Method of making functional tea.

The method of claim 1, wherein the grinding is a method of manufacturing a functional tea containing corn beard, characterized in that the grinding of one or more selected from a roll, a hamma, a disk, a burr mill, a ball mill, pulping, cutting in a single or multi-step.

According to claim 1, wherein the extraction is a single or repeated extraction and the temperature is 100 ℃ or more at room temperature or 100 ℃ or more when using the pressure, in the case of concentrated liquid extract is one of natural evaporation or heating or pressurized or rotary evaporation concentration Applying the above technology, at room temperature or more when heated, pressurization is at least 0.1 atm, rotary evaporation concentration is applied at least 0.1 RPM and the natural evaporation, heating, pressurization, rotary evaporation concentration includes the step of concentrating each or a combination, the extraction Or the concentration time is a method for producing a functional tea containing corn beard, characterized in that more than 1 second.

The method of claim 1, wherein the extraction or concentration of functional corn tea containing corn, characterized in that at least one method selected from the group consisting of chilling, reflux cooling, screw, vacuum, hydrothermal, pressurized, ultrasonic is used. Manufacturing method.

The method according to claim 1, wherein the concentration is at least one method selected from the group consisting of rotary evaporation (vacuum-freeze concentration) and ultrafiltration containing corn beard containing Method of manufacturing functional tea.

The method of claim 7, wherein the rotary evaporation concentration conditions are at least 0.1 rpm at room temperature and at least 0.1 rpm, and the vacuum-freeze concentration is at least 4 mm or lower at the same time, or at the same time, sublimation or ultrafiltration at the same time. (ultrafiltration) is a method for producing a functional tea containing corn beard, characterized in that concentrated to more than 1Pa in continuous mode (continuous mode).

The method according to claim 7, wherein the extraction after the step (c), grains, flavors, germination, fermented products, sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, fragrances and essential nutrients , The manufacturing method of the functional tea containing corn beard, characterized in that the addition of at least 1PPM or more of the health functional ingredients.

The method of claim 1, wherein the filtration of the step (d) is performed by combining one or more of the nonwoven fabric from 0.1 nanometer in a single step or multi-step manufacturing method of the functional tea containing corn beard.

The method of claim 1, wherein step (e) is performed by extracting or concentrating the solution (d), sodium bicarbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, and enzyme treatment. Method for producing a functional tea containing corn beard, characterized in that any one or more of sugars, amino acids, germination and fermented products.

The method according to claim 11, wherein sodium hydrogen carbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, enzyme-treated processed sugars, amino acids, germinations and fermented products are negative preference compound combinations, A method for producing functional tea containing corn beard, which is added for use for the purpose of improving palatability and preservation.

The method of claim 1, wherein the flavor is produced by using natural or artificial flavors and the type of flavor is corn, characterized in that using a single flavor or one or more complex flavors prepared from grain, fruit, fermentation or germination Method for producing a functional tea containing a beard.

According to claim 1, wherein the sugar as an additive is sugar, glucose, syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, malto oligosaccharide, D-xylose, sorbitol, maltitol (maltitol) ), Mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatein, acesulfame potassium, saccharin, aspartame, cyclate and A method for producing a functional tea containing corn beard characterized by using at least one selected from the group consisting of sucralose or an enzyme-treated sugar thereof.

According to claim 1, Amino acids as the additives are glycine (glycin), alanine (alanine), valine (valine), leucine, leucine, isoleucine, treonine, DL-threonine (DL-threonine) , Serine, cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine (lycine), arginine, histidine, histidine, phenylalanine, DL-phenylalanine, tyrosine, tyrocine, tryptophane, proline, oxy-proline , Taurine (taurine) a method for producing a functional tea containing corn beard, characterized in that at least one selected from the group consisting of.

The method of claim 1, the additive group is persimmon, citrus, orange, grapefruit, lemon, lime, citron, kumquat, tanza, mandarin, stalk, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, Loquat, apple, watermelon, grapes, jujube, apricot, pomegranate, avocado, acerola, cherry, audi, oyat, oyster, plum, kiwi, pineapple, papaya, grape, black currant (blackcurrant), durian, rambutan, mangosteen Method for producing a functional tea containing corn beard, characterized in that at least one raw material or extract or concentrate selected from the group consisting of cherry (cherry), bilberry, coconut, and longan.

The method of claim 1, the additive group is corn seedlings, herbs, green tea, round, wolfberry, persimmon leaf, aloe, mulberry leaf, grain, brown rice, rice, bean, barley, grain, corn, corn beard, buckwheat, green beans, rice, At least one raw material or extract or concentrate selected from walnuts, pine nuts, millet, wheat, crude, sorghum, rooibos, boy, missing, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion Method for producing a functional tea containing corn beard.

The method of claim 1, the additive group is Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, Shampoo, Cinnamon, Angelica, Yulmu, Sesame, Spearmint, Arsenal bark, Brown root, Cheongung, Three hundred seconds, Brown root ginger, Gobi , Fern, bear odor, horseradish, soothe, deodeok, bellflower, sedum, stone monoleaf (vine), arbor, roundle, matari, wormwood, waterweed, bokbunja strawberry, wild strawberry, shochu (children's order), pine needles, mugwort, pine needles, cone Method of producing a functional tea containing corn beard, characterized in that the one or more raw materials or extracts or concentrates or fermented or germinated products selected from the group consisting of stalks, plantain (young leaves), sesame, odor, and 칡.

The method of claim 1, wherein the group of additives are fresh mushrooms, morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, mushrooms, oyster mushrooms (flavor mushrooms), oyster mushrooms, tree mushrooms, chestnut mushrooms, mushrooms, pine mushrooms, Hagi mushrooms, mushroom, Ganoderma lucidum mushroom, mushroom, mushroom, golden trumpet mushrooms, huindeul mushrooms (Agaricus blazei ), white oriole mushroom and Cordyceps sinensis, S. mushroom, chaga mushrooms, characterized in that at least one raw material or extract or concentrate selected from the group consisting of corn beard containing functional tea.

The pH of claim 1 may be adjusted by adding acidulants, the acidulants are citric acid (matric acid), malic acid (malic acid), gluconic acid (gluconic acid), acetic acid (acetic acid), tartaric acid, carbon dioxide ( One or more raw materials or extracts selected from the group consisting of CO2), lactic acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, Ascorbic acid Or a method for producing a functional tea containing corn beard, characterized in that the concentrate.

The method of claim 1, wherein the injecting the mixture in step (f) uses sterilization of one of ultra-short or high temperature or low temperature or retort sterilization before and after injecting into one of bottles, cans, aluminum containers, plastic containers, and sealing. Containing cornbeard, characterized in that preservation of flavors, flavors, all contents, etc., and mixing or omitting gas streams available in foods step by step or step for preservation of hygiene, preservation, and long-term distribution such as microbial safety at all steps. Method of making functional tea.

Functional tea containing cornbeards, which are mixed with cornbeards, one or more of corn, cereals, other additives, and additives, which can be extracted with water or a solvent, concentrated after extraction, or packaged in tea bags.

23. The functional ingredient according to claim 22, wherein the cereal grains are at least one selected from barley, soybean, brown rice, glitches, barley, rice, buckwheat, sorghum, crude, oats, germinated and fermented products thereof. car.

23. The method of claim 22, wherein at least one of sodium hydrogen carbonate (NaHCO ₃ ), calcium carbonate (CaCO ₃ ), vitamin C, antioxidants, flavors, natural sugars, enzymatically processed processed sugars, amino acids, germinated and fermented products is added. Functional tea containing corn beard, characterized in that mixing with.

25. The corn plant according to claim 24, wherein the flavor is produced by using natural or artificial flavors, and the type of flavor is a single flavor or one or more complex flavors prepared from grain, fruit, fermentation or germination. Functional tea with beard.

23. The method of claim 22, wherein the sugar as an additive is sugar, glucose, syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, malto oligosaccharide, D-xylose, sorbitol, maltitol ), Mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatein, acesulfame potassium, saccharin, aspartame, cyclate and A functional tea containing corn beard, characterized by using at least one selected from the group consisting of sucralose or an enzyme-treated sugar thereof.

The amino acid of claim 22, wherein the amino acid is glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine. , Serine, cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine ( lycine, arginine, histidine, histidine, phenylalanine, DL-phenylalanine, tyrosine, tyrocine, tryptophane, proline, oxy-proline, Functional tea containing corn beard, characterized in that at least one selected from the group consisting of taurine (taurine).

The method of claim 22, wherein the additive group is persimmon, citrus, orange, grapefruit, lemon, lime, citron, kumquat, tanza, mandarin, stalk, jujube, mango, plum, quince, fig, banana, pear, cherry, peach, Loquat, apple, watermelon, grapes, jujube, apricot, pomegranate, avocado, acerola, cherry, audi, oyat, oyster, plum, kiwi, pineapple, papaya, grape, black currant (blackcurrant), durian, rambutan, mangosteen Functional corn tea containing corn beard, characterized in that at least one raw material or extract or concentrate selected from the group consisting of cherry (cherry), bilberry, coconut, and longan.

23. The method according to claim 22, wherein the group of additives includes corn seedlings, herbs, green tea, rounds, wolfberry, persimmon leaves, aloe, mulberry leaves, grain, brown rice, rice, bean, barley, grain, corn, maize, buckwheat, green beans, rice, At least one raw material or extract or concentrate selected from walnuts, pine nuts, millet, wheat, crude, sorghum, rooibos, boy, glitches, lavender, rosemary, rose, chamomile, mint, peppermint, thyme, lemon balm, dandelion Functional tea with corn beard.

23. The method according to claim 22, wherein the additive group is Ogapi, Schisandra chinensis, Bokbunja, Cornus, Red ginseng, Ssanghwa, Ginseng, Shampoo, Cinnamon, Angelica, Yulmu, Sesame, Spearmint, Arsenal, Brown root, Cheongung, Triticale, Brown root ginger, Gobi , Fern, bear odor, horseradish, soothe, deodeok, bellflower, sedum, stone monoleaf (vine), arbor, roundle, matari, wormwood, waterweed, bokbunja strawberry, wild strawberry, shochu (children's order), pine needles, mugwort, pine needles, cone Functional tea containing corn beard, characterized in that it is one or more raw materials or extracts or concentrates or fermented or germinated products selected from the group consisting of stalks, plantain (young leaves), sangna, odor, and 칡.

23. The method according to claim 22, wherein the additional plant group is gat mushrooms, morel mushrooms, ball mushrooms (pearl mushrooms), cloud mushrooms (cloud finger mushrooms), oriole mushrooms, mushrooms, oyster mushrooms (flavor mushrooms), oyster mushrooms, tree mushrooms, chestnut mushrooms, mushrooms, pine mushrooms, Hagi mushrooms, mushroom, Ganoderma lucidum mushroom, mushroom, mushroom, golden trumpet mushrooms, huindeul mushrooms (Agaricus blazei ), white-tailed mushroom and Cordyceps sinensis, situation mushroom, chaga mushroom, functional tea containing corn beard, characterized in that the extract or concentrate or at least one raw material selected from the group consisting of.

The pH of claim 22 may be adjusted by adding acidulants, wherein the acidulants are citric acid, malic acid, gluconic acid, acetic acid, tartaric acid, carbon dioxide ( One or more raw materials or extracts selected from the group consisting of CO2), lactic acid, fumaric acid, d-malic acid, glucono deltalactone (GDL) and phytic acid, Ascorbic acid Or a functional tea containing corn beard, characterized in that the concentrate.