KR20130122702A - Brown Rice Ogapi Tea Blended with Brown Rice and Ogapi and Manufacturing Method Thereof - Google Patents
Brown Rice Ogapi Tea Blended with Brown Rice and Ogapi and Manufacturing Method Thereof Download PDFInfo
- Publication number
- KR20130122702A KR20130122702A KR1020120045064A KR20120045064A KR20130122702A KR 20130122702 A KR20130122702 A KR 20130122702A KR 1020120045064 A KR1020120045064 A KR 1020120045064A KR 20120045064 A KR20120045064 A KR 20120045064A KR 20130122702 A KR20130122702 A KR 20130122702A
- Authority
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- South Korea
- Prior art keywords
- brown rice
- ogapi
- tea
- drying
- roasting
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
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- 238000000227 grinding Methods 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract 14
- 210000000056 organ Anatomy 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 5
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- 206010063409 Acarodermatitis Diseases 0.000 claims description 3
- 241000447727 Scabies Species 0.000 claims description 3
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- 240000008067 Cucumis sativus Species 0.000 claims 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 15
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- 208000008035 Back Pain Diseases 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-OUBTZVSYSA-N Calcium-41 Chemical compound [41Ca] OYPRJOBELJOOCE-OUBTZVSYSA-N 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 231100001231 less toxic Toxicity 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
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- 210000004705 lumbosacral region Anatomy 0.000 description 1
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- 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)
Abstract
The present invention relates to brown rice Ogapi tea blended with brown rice and Ogapi and its manufacturing method, and more specifically, brown rice and washing step, grinding step, drying step, roasting step of the washing step, drying step, grinding step, roasting step The present invention relates to a brown rice ooga tea and a method for producing the same, characterized in that the blended Ogapi through a constant mixing ratio. This is to manufacture brown rice ooga tea that can eliminate the bitter taste peculiar to the ogapi and make the taste of ogapi tea light and delicious.
Brown rice Ogapi tea prepared by the manufacturing method of the present invention contains a large amount of nutrients beneficial to the human body is greatly effective in maintaining the health and health of the human body, the bitterness of the Ogapi is reduced, the taste of Ogapi tea is light and delicious Ogapi tea can be popularized as a daily drink.
Ogapi tea, Ogapi, brown rice, combination, fried
Description
The present invention relates to brown rice Ogapi tea blended with brown rice and Ogapi and its manufacturing method, and more specifically, brown rice and washing step, grinding step, drying step, roasting step of the washing step, drying step, grinding step, roasting step The present invention relates to a brown rice ooga tea and a method for producing the same, characterized in that the blended Ogapi through a constant mixing ratio.
Ogapi is a medicinal plant of the family Arniaceae, and it has been shown by scientific analysis in oriental medicine and modern medicine that it helps to preserve liver function, detoxify and improve immune function, and clear and clean the bad blood inside the body. Ogapi is weak in warm taste, bitter, bitter and non-poisonous. Replenishes Oro and Seven statues and replenishes fragile and damaged areas. Adds energy, adds 精, strengthens muscles and bones and strengthens mental power. Efficacy in improving the energy of the lumbar spine, pain in both legs and hungry, cramps in the joints, as well as lower limbs. When a child is not able to walk to three years of age, when he feeds his organ, he will be able to walk soon. Taking it for a long time will make your body feel softer, help prevent aging, and treat your back pain and back pain. Ogapi treats fragile and very dry body to fatten, regulates the body's function to promote metabolism, restore physical and mental fatigue, increase the white blood cell count, increase the resistance to the living body, etc. It is known to do. Ogapi can boil roots and stems and drink them with tea.
Ogapi is currently being developed and marketed as a variety of health foods, and demand is increasing rapidly. Ogapi's utilization is expected to become more and more popular.
Brown rice (쌀 米) is a rice with only 100% sprouts because only the husks of the rice are peeled off and not cut. Brown rice is less toxic to pests and microorganisms than white rice, and has good shelf life, and there is almost no loss of nutrients, which is rich in nutrients such as fat, protein, vitamin B1, and vitamin B2. On the other hand, the taste is less than white rice, and the digestive absorption rate of nutrients is lowered, so the number of people taking care of the brown rice is increasing. Nutrients contained in 100 g of brown rice are 11.0% of water, 7.2 g of protein, 2.5 g of fat, 6.3 g of fiber, 1.3 g of fiber, 1.2 g of ash, calcium 41 mg, phosphorus 248 mg, iron 2.1 mg, vitamin B1 0.3 mg, vitamin B2 0.1 mg. Vitamin B3, 5.1mg, is rich in protein and sugar. Vitamin B3 (niacin) acts on the enzymes and coenzymes involved in carbohydrates, fats and protein metabolism, and it is necessary to nourish the heart or brain because of its ability to expand blood vessels. Fiber promotes peristalsis in the intestine, preventing constipation and releasing harmful substances accumulated in the body. In addition, it strengthens the spleen and stomach and is effective in depression, dehumidification and diarrhea.
The conventional ogapi products are mostly concentrated liquid extracts, and there are a few powder powders, but there was a lot of refusal to drink Ogapi because of the bitter taste peculiar to Ogapi. Therefore, only a few minority groups, such as patients or fragile examinees, have used orgap. Health is a top priority for today's fiercely competitive people. Therefore, it is wise wisdom to drink safe and beneficial substances, such as brown rice and ogapi, as daily drinks. In order to popularize safe and beneficial everyday beverages to all mankind, a new one is urgently needed to reduce the bitterness of Ogapi. Thus, he invented the brown rice ooga tea blended with brown rice and ooga to drink together the beneficial ingredients in human body and various nutrients in brown rice.
An object of the present invention is to prepare a brown rice Ogapi tea that can reduce the bitterness peculiar to Ogapi to mix delicious brown rice and Ogapi to eat delicious Ogapi beneficial to the human body.
The present invention to solve the above problems, the washing step of washing the brown rice clean; A drying step of drying the washed brown rice; A grinding step of grinding dry brown rice; A washing step of collecting and cleaning the stalks or roots of brown rice and agapi, including a roasting step of roasting the crushed brown rice; A grinding step of pulverizing the washed stem or root; A drying step of drying the crushed organ; The manufacturing method of preparing brown rice oopi tea by blending the ooga including the roasting step of roasting the dried oopi in a constant blending ratio.
Brown rice Ogapi tea produced by the present invention is to contain a large amount of nutritional ingredients beneficial to the human body is greatly effective in maintaining the health and health of the human body. Brown rice, Ogapi tea is reduced by the bitter taste of Ogapi is not rejected to drink, Ogapi's unique taste and aroma is preserved, so many people can drink as a daily drink like barley tea.
Brown rice Ogapi tea produced by the present invention can produce a variety of flavors and flavors, depending on the ratio of brown rice and Ogapi, can enhance various efficacy, can greatly contribute to the national health promotion and rural economic development, Ogapi daily drink The economic ripple effect can be greatly increased.
The present invention relates to brown rice Ogapi tea blended with brown rice and Ogapi and a method for manufacturing the same, more specifically brown rice and washing step, grinding step, washing step, drying step, crushing step, stir step when preparing brown rice The present invention relates to a method for producing brown rice oopi tea, characterized in that the mixing step of the dried and roasted ooga at a certain blending ratio. This is to manufacture brown rice ooga tea that can eliminate the bitter taste peculiar to the ogapi and make the taste of ogapi tea light and delicious. Hereinafter, the present invention will be described in more detail.
1) washing stage
Ogapi leaves are harvested between August and October, because the most nutrients are found in the leaves of August and October. Ogapi's stems are taken between November and February of the following year, because in November, the leaves of ogapi completely fall, and the nutrients in the leaves move to the stems and roots. The stems of Ogapi, which have been grown for more than 6 years after planting Ogapi seedlings, are collected between November and February of the next year and washed clean.
2) grinding step
Crushed stems of Ogapi after washing to 4 ~ 70 mesh (mesh) size. Ogapi stems must be crushed to 4 to 70 mesh size to increase the extraction efficiency of nutrients in the stems. When crushed to a size less than 70 mesh (mesh) is too small can be consumed a lot in the roasting step, and the precipitate will sink a lot during liquid extraction. Less than 70 mesh (mesh), which occurs incidentally during the crushing step, can be separated and used for other purposes, such as for disposable tea bags or for the production of scabies juice. When crushed to a size larger than 4 mesh (mesh) is too large, when the stir-fry in the stir fry device, the roasting efficiency is reduced. In addition, if the crushing to the size of more than 4 mesh (mesh) takes a long extraction time when extracted into the liquid phase and the extraction efficiency of the nutrient components of the organ is lowered.
3) Drying Step
Ogapi after the grinding step is completely dried at 50 ~ 70 ℃ for 50 to 70 hours, sealed and stored. Drying time of the organ may vary depending on the amount, but it is most preferable to dry for 50 to 70 hours so that the moisture content is 5 to 10%. If the drying time is less than 50 hours, the drying may be insufficient, which may interfere with the next step of the roasting step. Drying for more than 70 hours is not economical.
4) stir-fry
Put the dried Ogapi into the stir-fry and stir-fry. The stir-frying step is a step of producing a new taste and aroma of the organ by causing physical and chemical changes in the organ tissue. Put the Ogapi into the stir-fry apparatus and fry at 150-300 ℃ for 30-50 minutes. Roasting below 150 ℃ has a long roasting time, and the state of roasting is weak so that the taste and color may not be suitable for consumer's taste. When roasted above 300 ℃, the various nutrients contained in the ogapi are lost, the inherent color of the ogapi is lost, and the savory taste is reduced when drinking the extracted liquid. It is also not economical in time and money. Therefore, the roasting temperature is most preferable 150 ~ 300 ℃. When roasted in less than 30 minutes, the roasting state is insufficient, such as when roasting below 150 ℃, the inherent bitterness of the Ogapi can not be removed, the extraction effect is reduced, such as less useful nutrients to the human body. When roasted for more than 50 minutes, the various nutrients contained in Ogapi are lost, such as when roasted in excess of 300 ℃, and the flavor is reduced when drinking the extracted liquid. It also burns black, smells burnt, reduces the aroma of the organ, and turns the color of the organ black. Depending on the size of the roasted stir-fry oopi according to the size of liquid extraction, tea bags, disposable tea bags, etc., to prepare a ssed with brown rice.
Ogapi root is prepared in the same manner as the method of producing a stem of the stem described above through the following steps. After harvesting the stems of Ogapi, after harvesting the seedlings, take roots that are 6 years old or more, remove the soil, wash them with water, and then wash the tops of the roots. A step, a grinding step of grinding, and a drying step of drying completely; In the same way as the stalks, the roasting step is followed to prepare the ogapi to be combined with brown rice.
Brown rice is prepared through the washing step of washing clean, drying step of drying the washed brown rice, grinding step of grinding the dried brown rice, and stir-fry the crushed brown rice into a stir-fry apparatus to prepare brown rice to be blended with the organza.
It is most preferable to prepare brown rice roasted tea by blending brown rice that has undergone the roasting step and roasted ogapi after the roasting step in the manufacturing step at a ratio of 1/10 to 9/10 brown rice. If you mix less than 1/10 of brown rice, various nutrients of brown rice are insufficient to show the efficacy and ingredients of brown rice Ogapi tea.If you mix more than 9/10 of brown rice, various nutrients of ogapi are insufficient. As before, the efficacy and ingredients of Brown Rice Ogapi Tea cannot be fully exhibited.
In the manufacturing step, any one of the brown rice and the ogapi may omit the roasting step and mix the brown rice and the ogapi in the same blending ratio as above to prepare brown rice oga tea, and both the brown rice and the ogapi omit the roasting step and brown rice and the ogapi It is also possible to prepare brown rice Ogapi tea by blending in the mixing ratio as described above. In the manufacturing step may be prepared by grinding together the stem and roots. Manufactured brown rice tea can be sold in the same manner as the conventional tea bags and packaging in polyethylene (PE) bags. Brown rice oogapi tea of the present invention can be boiled like barley tea and drink as a daily drink. Brown rice Ogapi tea can produce various flavors and aromas depending on the blending ratio of brown rice and Ogapi, and can improve various efficacy.
The present invention is not limited to the specific details and uses of the above-described embodiments, and various modifications can be made by those skilled in the art without departing from the gist of the present invention as claimed in the claims. Of course, such changes will fall within the scope of the claims.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120045064A KR20130122702A (en) | 2012-04-30 | 2012-04-30 | Brown Rice Ogapi Tea Blended with Brown Rice and Ogapi and Manufacturing Method Thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120045064A KR20130122702A (en) | 2012-04-30 | 2012-04-30 | Brown Rice Ogapi Tea Blended with Brown Rice and Ogapi and Manufacturing Method Thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130122702A true KR20130122702A (en) | 2013-11-08 |
Family
ID=49852335
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120045064A KR20130122702A (en) | 2012-04-30 | 2012-04-30 | Brown Rice Ogapi Tea Blended with Brown Rice and Ogapi and Manufacturing Method Thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130122702A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160089063A (en) | 2015-01-19 | 2016-07-27 | 김희융 | The method for manufacturing the exterior white rice powder and the exterior white rice powder produced by this and The method for manufacturing tea using the exterior white rice powder and tea produced by this |
-
2012
- 2012-04-30 KR KR1020120045064A patent/KR20130122702A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160089063A (en) | 2015-01-19 | 2016-07-27 | 김희융 | The method for manufacturing the exterior white rice powder and the exterior white rice powder produced by this and The method for manufacturing tea using the exterior white rice powder and tea produced by this |
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