KR101036609B1

KR101036609B1 - Omega-3 perilla tea using perilla leaf and perilla and the brewing method thereof

Info

Publication number: KR101036609B1
Application number: KR1020100104573A
Authority: KR
Inventors: 정훈백
Original assignee: 주식회사 두바이오
Priority date: 2010-10-26
Filing date: 2010-10-26
Publication date: 2011-05-24

Abstract

The present invention relates to persimmon leaves and perilla omega-3 perilla tea and a method for producing the same, in particular, the pre-treatment step of collecting and selecting the perilla leaves and perilla, then washed and dried; Leaf pretreatment step of pulverizing pre-treated perilla leaves at a temperature of 300-400 ° C. for 1 to 2 minutes, pulverizing to a predetermined size, and then cooling them; Perilla roasted perilla after 7-8 minutes of pre-treated perilla at a temperature of 90 ~ 110 ℃; 85 to 90% by weight of the perilla leaf powder prepared above, the mixing process of mixing in 10 to 15% by weight perilla; And it is characterized in that consisting of a packaging step of injecting the mixed mixture in the tea bag packaging.
According to the present invention as described above it is possible to ingest the active ingredient of perilla and perilla leaves having excellent nutritional effect in the form of tea can be easily and conveniently ingested before, after or anytime anywhere.

Description

Omega-3 perilla tea and its manufacturing method using perilla leaves and perilla {OMEGA-3 PERILLA TEA USING PERILLA LEAF AND PERILLA AND THE BREWING METHOD THEREOF}

The present invention relates to persimmon leaves and perilla omega-3 perilla tea and a method for preparing the same, and in detail, the active ingredient of perilla and perilla leaves having excellent nutritional effect can be ingested in the form of tea , Omega-3 perilla and perilla production method using perilla and perilla, which can be easily and conveniently ingested afterwards or anytime, anywhere.

On the other hand, when explaining the efficacy of perilla, perilla is a year-old herbaceous plant that is cultivated in many countries in Asia, such as Korea, China, Japan, and contains a variety of useful ingredients are used as pharmaceutical crops, oil crops and leafy vegetables. In other words, the seeds of perilla contain a large amount of omega-3 fatty acid linolenic acid, which inhibits the synthesis of eicosanoids that cause adult diseases such as hypertension and allergic diseases, and improves the ability to regulate learning and extend the lifespan. It is known that the seed itself is used for persimmon tea and confectionery as sesame, and the oil extracted from the seed is used for food, drug addition, and industrial use. Perilla leaves contain perilla aldehydes, limonene, and perilla ketones, which are vegetable essential oils, eliminating the taste and fishy smell of pork and sashimi. The extract of perilla leaves is used as cosmetic pigments and fragrances.

Moreover, the recent demand for tocopherol, one of the largest natural sources of tocopherol, is known to be able to prevent cardiovascular disease and cancer, aid immune function, and prevent and alleviate degenerative diseases associated with aging. It is getting bigger.

Perilla contains a large amount of nutrients needed for our body, so it is a treasure trove of nutritional sources. The seeds contain 43% oil, 18% protein and 28% carbohydrates. The oils are high quality unsaturated fatty acids such as oleic acid, linoleic acid, Linolenic acid accounts for more than 90%. In addition, perilla leaves contain high amounts of vitamins and aromatic essential oils such as perilla aldehyde, limonene, and perilla ketone, eliminating the taste and fishy smell when eating pork or sashimi. Also used a lot.

The oil content in the seeds of perilla is 31-51% and the fatty acid composition of oil is palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid. In particular, perilla has the highest content of linolenic acid among vegetable oils and is much higher than sesame or flax. Linolenic acid of perilla is an alpha-linolenic acid and is an omega-3 fatty acid.

Omega-3 fatty acids are mostly found in animal oils, but vegetable oils are also found in perilla, perilla and linseed oils. Omega-3 fatty acids are used for serum lipid changes, cancer prevention or cancer metastasis. It is known to have physiological control functions such as suppression, improvement of allergic constitution, improvement of learning ability, development of retina, and life extension.

On the other hand, the fatty tissue of the human body is composed of two distinct fatty acids, omega-3 and omega-6. Omega 6 comes mainly from vegetables, seeds, and peanut oil. Omega 3 comes mainly from fish, marine mammals, and perilla. Omega-3 fatty acids contain alpha-linolenic acid, an essential fatty acid, and DHA, DPA, and EPA, metabolites with longer rings. Omega-3 has the first double link to the third carbon of the hydrocarbon ring methyl group and Omega-6 to the sixth carbon. Longer rings of omega-3 fatty acids are commonly known as icosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA). Factors have proved critically important for human health and growth.

In general, their function in the body is the production of cell membrane components, Eicosanoids (Eicosanoids), the outer membrane of the cell serves as the entrance of the substance. PUFA should always be supplied to maintain this function, and omega-3 is an essential part of this resupply. Lack of omega-3s prevents cells from performing this function efficiently and suffers from malnutrition and chronic disease.

Omega-3 is also converted into another chemical called aicosanoids, the most important part of prostaglandin. Prostaglandins are important for the regulation of inflammation, boils, pain, blood pressure, heart function, gastrointestinal function and secretion, renal function and fluid balance, blood coagulation and platelet aggregation, allergic reactions, neurotransmission, steroid production and hormone synthesis. Inadequate food can result in a lack or imbalance in the production of omega-3 prostaglandins, leading to these fatal dysfunctions. There are thousands of articles about omega-3 fatty acids, most of which only mention fish oil and DHA and EPA. The function of DHA and EPA is well known. Studies from 1979 to 80 indicate that Arctic eskimos, which are rich in seals and oil, rarely develop heart disease. Clinically they were found to have eaten foods rich in long-chain omega-3 fatty acids.

DHA is known to be essential for the organization of brain, nerve and eye tissue. This is especially important for infants' visual development and motor development. DHA is consumed naturally in breast milk, and recently, as a supplemental supplement.

EPA reduces inflammation and clotting of the cardiovascular system. Those who consumed abundant EPA in clinical trials tended to be less prone to rheumatism, Crohn's disease (enteritis), lupus, asthma, multiple sclerosis and skin disease.

DPA plays an important role in helping brain function. One third of the long-chain omega-3 fatty acids circulated in the blood are due to DPA, which seems to convert EPA into an effective factor in the blood vessel walls.

Recently, Omega-3 intake is difficult to eat at the table of fish dishes every day, and perilla oil is spotlighted in perennial oil and flaxseed oil in North America.

In raw perilla oil, omega-3s (more than 60%) are more likely than omega-3's best known flaxseed oil (45%) so far, and much research is being done on developing new healthy foods.

In addition, the characteristic of perilla oil is fatty acid composition, which has a high content of linolenic acid with high degree of unsaturation, so that the rancidity of oil proceeds rapidly, and it can be used only for a short time to use as cooking oil. The development of a method for suppressing rancidity was developed to preserve 120 to 180 days at 5 ° C, which is a breakthrough method compared to only 30 days of perilla oil.

Perilla leaves contain 0.4-1.4% of perilla ketone and 0.3-0.9% of perilla aldehyde, which have unique fragrances, and these ingredients are also contained in `` perilla '', especially perilla aldehyde. It is said to contain about 50% of the stomach.

In addition, perilla leaves contain a large amount of trace elements such as vitamin-C, calcium, and iron, which are suitable as leaf vegetables. Oil from perilla seed oil contains 43-46% protein, 5.7% nitrogen, 2.4% phosphate, and 1.0% kali, which can be used as livestock feed or organic fertilizer.

Perilla, as discussed above, contains abundant ingredients in seeds and leaves, which can be used for multipurpose purposes. Both seeds, leaves and ink can be used. The seeds of perilla are sesame seeds and are used for perilla tea and confectionery. Perilla oil is used for food and industry. Perilla leaves are used as vegetables, and extracts of perilla leaves are used as cosmetic pigments and flavorings.

Perilla leaves have a variety of uses, especially as a ssam, especially as a wrap for eating pork and rice wrapped in perilla leaves. Ssam culture, which buys rice on green leaves, has been developed since ancient times in China and Korea. According to the records of Ssam, in the Chinese Won Dynasty, ssam has risen on the table of kings and nobles. It is said that Ssam is a food culture transferred from Goryeo.

In addition, perilla contains not only its unique fragrance, but also is known as a food and nutritionally superior food, and announced the world's top 10 nutritional natural foods recommended by people around the world 20 years ago at the World Nutritionist Congress in Sydney. It is said that Korean food contained among the 10 foods contains Honey, Garlic and Perilla.

According to Longvah & Deosthane, traces of perilla seeds contain various ingredients such as phosphorus, magnesium, calcium, iron, manganese, zinc, and copper, and especially magnesium contains about 175 mg per 100 g of seeds. Other oil crops, such as peanuts, flax, safflower, and sunflower seeds, are not found. Lee et al. Also analyzed trace components of domestically bred varieties and reported that they contained inorganic components such as Mn, Zn, fe and Cu.

However, the current research on perilla is currently focused on improving productivity, and the development of functional foods using perilla is still insufficient.

The present invention is to solve the problems described above, so that the active ingredient of perilla and perilla leaves having excellent nutritional effect can be ingested in the form of tea can be easily and conveniently ingested before, after, or anytime, anywhere. The purpose of the present invention is to provide perilla leaves and perilla omega-3 perilla tea and its manufacturing method.

Features of the present invention for achieving the above object,

A pretreatment step of collecting and selecting the perilla leaves and perilla and then washing and drying them; Leaf pretreatment step of pulverizing pre-treated perilla leaves at a temperature of 300-400 ° C. for 1 to 2 minutes, pulverizing to a predetermined size, and then cooling them; Perilla roasted perilla after 7-8 minutes of pre-treated perilla at a temperature of 90 ~ 110 ℃; 85 to 90% by weight of the perilla leaf powder prepared above, the mixing process of mixing in 10 to 15% by weight perilla; And it is characterized in that consisting of a packaging step of injecting the mixed mixture in the tea bag packaging.

Here, the perilla leaves dried in the pretreatment process has a water content of 2 to 6% by weight.

Here, the perilla dried in the pretreatment process has a water content of 5 to 9% by weight.

Here, the perilla leaves ground to a predetermined size in the leaf-seating step is 0.1 mm to 1 cm in length.

According to another aspect of the present invention,

It is characterized by omega-3 perilla tea using perilla leaves and perilla produced by the above manufacturing method.

According to the present inventors perilla leaves and perilla omega-3 perilla using the sesame and the preparation method thereof, the active ingredient of perilla and perilla leaves having excellent nutritional effect can be ingested in the form of tea It can be consumed simply, conveniently, afterwards or anytime, anywhere.

1 is a process chart for explaining a method for producing omega-3 perilla using perilla leaves and perilla according to the present invention.

Hereinafter, a method for preparing omega-3 perilla using perilla leaves and perilla according to the present invention according to the present invention will be described in detail with reference to the accompanying drawings.

In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. The following terms are defined in consideration of the functions of the present invention, and may be changed according to the intentions or customs of the user, the operator, and the like. Therefore, the definition should be based on the contents throughout this specification.

Referring to Figure 1, the production method of perilla perilla and perilla according to the present invention omega-3 perilla tea is a pre-treatment step (S100), leaf weeping step (S110), perilla roasting step (S120), mixing process (S130) and a packaging step (S140).

<< pretreatment process-S100 >>

First, the perilla leaves and perilla collected directly from the sesame or perilla stored in the low temperature state between 0 ~ 10 ℃ is selected and then washed and dried. At this time, perilla leaves and perilla immersed in water and washed 1 to 3 times, and the hot water dried at 30 ~ 48 ℃ to maintain a constant moisture content of perilla and perilla leaves washed. Here, the dried perilla leaves have a moisture content of 2 to 6% by weight, preferably 4% by weight, but when the moisture content exceeds 6% by weight, there is a disadvantage in that the storage period is shortened due to the increase in moisture content. If it is less than 2% by weight, it is carbonized in the quenching process, and finely pulverized during grinding, making it difficult to manufacture a tea. Here too, the dried perilla has a water content of 5 to 9% by weight, preferably 7% by weight. In this case, when the moisture content exceeds 9% by weight, the amount of moisture increases, so that the storage period is shortened. When the moisture content is less than 5% by weight, there is a problem in that the carbonization is performed during the roasting process.

<< leaf cutting process -S110 >>

Then, the pretreated perilla leaves are pulverized at a predetermined temperature for a predetermined time, pulverized to a predetermined size, and then cooled. At this time, the cooling is applied to the natural cooling or forced cooling method, the temperature is 300 ~ 400 ℃, preferably 380 ℃, the enzyme is destroyed at 380 ℃ to lose the smell. On the other hand, when the temperature is less than 300 ℃ the enzyme is undestructed and the color and smell remain, and when the temperature exceeds 400 ℃ perilla leaves burn. In addition, the steaming time is preferably 1 to 2 minutes, and when less than 1 minute, the enzyme is not destroyed, and when it exceeds 2 minutes, the perilla leaves burn. Here, the pulverized perilla leaves are 0.1mm ~ 1cm in length, when less than 0.1mm is discharged into the cup through the tea bag, more than 1cm is not easy to discharge the nutrients.

<< perilla roasting process -S120 >>

Then, the pretreated perilla is roasted for a certain time at a constant temperature and then cooled. At this time, cooling is natural cooling or forced cooling is applied, the roasting temperature is 90 ~ 110 ℃, preferably 100 ℃. On the other hand, if the roasting temperature is less than 90 ℃ savory taste is less, when the roasting temperature exceeds 110 ℃ perilla will burn. In addition, the roasting time is preferably 7 to 8 minutes, less than 7 minutes, less roasted, less flavorful, and more than 8 minutes perilla burning.

<< mixing process-S130 >>

When the preparation of perilla leaves and perilla is completed, the mixture of perilla leaf powder 85-90% by weight, perilla 10-15% by weight. At this time, if the perilla leaf powder is mixed in less than 85% by weight, the disadvantages of falling flavor and taste and pharmacological effect is lowered, if it exceeds 90% by weight there is a disadvantage in price competitiveness. In addition, when the perilla is mixed at less than 10% by weight, there is a disadvantage in reducing the delicious taste and pharmacological effect, and in the case of more than 15% by weight, there is a disadvantage in lowering the price competitiveness.

<< packing process-S140 >>

Then, the mixed mixture is poured into a tea bag and packed. At this time, the sensory test may be performed to check the packaging state and whether or not the foreign matter is input. In addition, the amount injected into the tea bag varies depending on the size and use of the product.

<< experimental example >>

The content of perilla leaves and perilla perilla 90% by weight, perilla 10% by weight (Experiment 1), perilla leaf 88% by weight, perilla 12% by weight (Experiment 2), perilla leaf 86% by weight, perilla 14% by weight ( Experimental group 3), perilla leaf 85% by weight, perilla 15% by weight (experiment 4), and dried persimmon leaves purely dried, crushed water after the control as a control, taste, aroma, taste degree for these It was checked through the test.

The panel consisted of 10 people in their 20s, 30s, 40s, and 50s, and the evaluation was made by the 10-point evaluation method. In addition, each of the experimental zones 1 to 4 and the control was put in the same weight at the temperature of 70 ℃ the tea for 2 minutes. The result is as follows.

division flavor incense Symbol Synthesis Experiment 1 8.5 9.1 9.0 8.8 Experimental Zone 2 9.0 9.1 9.0 9.0 Experiment 3 9.0 9.2 9.0 9.0 Experiment 4 9.5 9.5 9.5 9.5 Control 5.0 8.0 4.5 5.8

* Sensory test value (10: very good, 0: very bad)

As a result of Table 1, the control showed the taste and aroma of the common perilla leaves, there was also a consumer who does not like the aroma and taste of perilla leaves slightly, the overall low.

On the other hand, in the Perilla tea of Experiment 4, the mellow aroma of perilla leaves and the savory aroma of perilla were matched, and the taste of perilla was better than the bitter taste of perilla. In addition, the color was light brown, and the color was similar to that of ordinary green tea.

As those skilled in the art would realize, the described embodiments may be modified in various ways, all without departing from the spirit or scope of the present invention. It is to be understood, however, that the present invention is not limited to the specific forms referred to in the description, but rather includes all modifications, equivalents, and substitutions within the spirit and scope of the invention as defined by the appended claims. Should be.

S100: pretreatment process S110: leaf removal process
S120: perilla roasting step S130: mixing process
S140: Packing Process

Claims

Pre-treatment process of collecting perilla leaves and perilla, and then drying the perilla leaves with moisture content of 2 to 6% by weight and perilla with 5 to 9% by weight;
Leaf pretreatment step of pulverizing the pretreated perilla leaves at a temperature of 300 to 400 ° C. for 1 to 2 minutes to pulverize the powder to 0.1 mm to 1 cm, and then cooling them;
Perilla roasted perilla after 7-8 minutes of pre-treated perilla at a temperature of 90 ~ 110 ℃;
85 to 90% by weight of the perilla leaf powder prepared above, the mixing process of mixing in 10 to 15% by weight perilla; And
A method of producing omega-3 perilla tea using perilla leaves and perilla, characterized in that it comprises a packaging process of injecting the mixed mixture into a tea bag for packaging.

delete

Omega-3 perilla tea using perilla leaves and perilla produced by the method of claim 1.