JPH04207178A - Preparation of corn tea - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Object of the Invention] [Field of Industrial Application] The present invention is directed to producing a tea beverage beneficial to health using corn as a raw material, which has never been used as a raw material for a tea beverage. Regarding the method. [Prior art] Maize (Lea 5ays L, ) is a member of the family Poaceae (F, Grazi family), which is native to Central America.
It is an important grain plant that belongs to the genus neae) and is widely cultivated, mainly in the modern United States. Compared to other grains, it contains a relatively large amount of protein (about 10%) and fats and oils (about 4%).
%, 85% of which is present in the germ). Industrially, it is said that on average, 66% starch, 30% feed, and 3% fats and oils can be obtained from grains containing 16% water. As described above, the main uses of corn are for food and feed, but Chinese herbal medicine books also describe the use of aqueous extracts from the front side of the grain and the pistil head as a diuretic. However, there is still no record of its use as a tea beverage, and only barley (Hode), which belongs to the same Poaceae family, is known.
utn 5ativux Jess) and pearl barley (C
oix lachryma-jabi var, may
It is only known that roasted products of the grains of P. auen) are consumed as barley tea and pearl barley tea, respectively. [Problem to be Solved by the Invention=- The problem to be solved by the present invention is to provide a tea beverage beneficial to health using corn grains containing a large amount of protein and oil as a raw material. [Structure of the invention] [Means for solving the problem] (1) Concept The inventor focused on the nutritional value of corn,
The idea was to use this as a tea beverage. As a result of study, it was recognized that the roasted product has a taste and richness suitable for a tea beverage when it falls within a specific lightness range measured by a colorimeter, and the present invention was achieved. As a result of further studies, the present inventor has found that adding water-soluble plant fiber to the above-mentioned roasted product has the functionality of making it more palatable, improving constipation, and lowering blood sugar and serum cholesterol levels. We have found that by increasing the amount of flavor and adding herbs, we can expect to not only improve the flavor but also have the health-promoting effects of various herbs. (2) Overview Based on the above findings, the present invention provides corn grains that
The gist of this is a method for producing corn tea, which is characterized by roasting until the lightness (L value) as determined by a colorimeter is 280 to 66.0 and the iodine starch reaction is negative. Below, the main elements related to the structure of the invention will be explained in sections. (3) Corn The corn used in the present invention is Punto species (var, 1ndentaLa), which belongs to the varieties Z, xays L,
5TURT), flint species (var, 1ndura
ta 5TURT), Starty sweet species (var
, axylaceae-saccharuta 5TU
RT), podo species (var, tttnjcata 5TU
RT), a type of waxy (var, ceral#na K
URESH), pop species (var, evertaSTUR
T), soft species (var, axylaceae 5T)
URT), sweet species (var, 5accharat
a5TURT), but since all of the above-mentioned varieties are interbreedable, all inter-variant hybrids that should be formed naturally or artificially in the future are Z,
It is included in the range of zaysL. However, for the purpose of the present invention, it is preferable to use the grains of poplar seeds containing relatively hard starch granules. 4) Roasting Roasting in the present invention is performed for the purpose of denaturing starch and protein in the raw corn grains and developing flavor by heating. The fruit components are partially carbonized by roasting, and the mixture with the uncarbonized portion becomes yellowish brown in color. This degree of roasting is consistent with hot water leachate (i.e.
Although it is subtly related to the flavor of corn tea, the temperature and timing necessary for proper roasting will naturally vary greatly depending on the roasting equipment used, processing amount, heating temperature, etc. It is very difficult to standardize the degree of roasting. However, as a result of research, the present inventor found that the degree of roasting can be objectively determined by the L value (lightness value) of a colorimeter. Namely, Nippon Heavy Industries Ltd. Colorimeter Z-1,0 OIDP
According to the results of investigating the relationship between the L value measured by the reflected light of the sample powder using a mold and the flavor of the exudate, there was a clear difference in the L value even in yellowish brown samples that were difficult to distinguish with the naked eye.
It has been found that a value of 28.0 to 66.0 is preferable as an L value suitable for the purpose of the invention. If the L value exceeds 66, the roast will be too shallow and the infusion will not develop sufficient flavor, while if the L value is less than 28, the bitterness of the infusion will be too strong. Therefore, regardless of the roasting device or amount of roasting, by adjusting the roasting time or roasting temperature so that the brightness of the roasted product is within the above range, approximately the same degree of roasting can be reproduced. . Incidentally, the temperature-time conditions necessary to satisfy the above brightness condition are 120°C.
~230°C, open for 30 minutes ~ 2:00. The other parameter indicating the degree of roasting is the iodine starch reaction, and if the starch reaction is not completely negative, the hot water infusion will be warm. For roasting, it is preferable to use a rotary roaster to ensure uniform processing. As a heat source, electricity,
Both gas and hot air can be used. (5) Natural water-soluble plant fibers Natural water-soluble plant fibers include galactan, galactomannan, hemicellulose, xylan, arabinogalactan, arabinoxylan, alginic acid, carrageenan, pectin, gum tragacanth, gum galati, guar gum, locust peacum, dextran, and dextrin. Among the fibrous polysaccharides or derivatives thereof obtained from plants such as
means water-soluble. The above-mentioned plant fibers in the corn tea infusion according to the present invention pass through the digestive tract without being decomposed by digestive enzymes, so they are effective in improving constipation. It is also said to have the effect of lowering blood sugar levels and blood sugar levels, so if this plant fiber is used in combination, the health promoting effects of the invented product will be enhanced. (6) Herbs Herbs are either added to the exudate as desired mainly for the purpose of imparting flavor, or they have been traditionally used as folk medicines such as aromatic stomachic agents, expectorants, tonics, etc., and have mild effects in themselves. Any plant body having the above may be used alone or in combination as appropriate. Below are the names of representative herbs that meet this definition and the scientific name of the plant of origin (names of names omitted)
shows. [Aromatic stomach medicine] Nirakei (Cjnnaxonux Iottrejr
ii) Zedoarja (Curcuxa zedoarja)
Ginger (ZjrHber oficjna/e') Elettarja cardazoxuz
Toenjcu/us vullare
Coriandrox 5atjvttt
x) Artexisia absinth
Δtractylodes japo
njca) Zantho, v, J/lux
pjperitux) chimp (C7trus uns
hju＞[Expectant] Seven negatives (Polyla/a 5enela etc.)
Bellflower (Plat, P'codon gandjfl
o/us) Poluzala tent
tjfo/ia) [Tonic] Ginseng (Panax gjnsenf> Silkie (Acanthopnax 5pinosuxt)
Lycjux chinense Epimedium (Lycjux chinense)
Epjxediux xacrantux var,
vjo-Iaceux) Coix (Coha'1achryxa-jabj va)
r, xayuen> Among the various herbs mentioned above, chinpi (chenpi) showed a relatively harmonious flavor effect. (2) Production and Formulation Attachment FIG. 1 shows a flow sheet of an example of corn tea production according to the present invention. First, the lightness (L value) of corn grains is measured using a color difference meter.
After being roasted until the iodine starch temperature is between 28.0 and 66.0 and the iodine starch reaction is negative, it is crushed using a chopper, mixed with natural water-soluble plant fibers, and filled into tea bags. Ru. The degree of pulverization should be such that it does not pass through the eye of the tea bag, and is preferably about 3 mesh passes. The blending ratio with natural water-soluble plant fibers is arbitrary, but since corn tea is the main ingredient, it is desirable that the former be in a larger amount than the latter, preferably 10% of the former and 0.5-2% of the latter. range. Herbs are also optionally added to the above formulation in the form of finely ground pieces of a size that does not fit through the openings of the tea bag. The amount is naturally determined depending on the flavor and taste power of the herb, but in the case of chin, it is about the same amount as natural water-soluble plant fiber. The obtained tea bag product is preferably stored sealed in a can or aluminum foil to prevent moisture and oxidation. In addition, roasted corn or its crushed material can be used for infusion if it is sealed in a commercially available strainer bag or a tea bag that can be opened, but for practical purposes, it is not necessary to seal the corn in a tea bag from the beginning. is the best. 8) How to drink the corn tea according to the present invention, like conventional barley tea, is brewed in ordinary boiling water for about 3 to 10 minutes, preferably about 5 minutes, and then cooled to 5 to 10°C before drinking. May be taken occasionally. At this time, sugar and flavors (for example, cinnamon, wanilla, lemon, anise, etc.) are added according to preference. [Action] In addition to starch, which is the main component, corn grain contains protein,
It contains a variety of components such as lipids, phospholipids, vitamins, and minerals, and these components are more or less eluted in the hot water infusion. In addition, natural water-soluble plant fibers, which are additional additive ingredients, are effective in improving constipation. For example, arabinoxylan, a type of this fiber, has the effect of improving liver function and lowering serum cholesterol and blood sugar levels. It is said that it also has the effect of reducing the effects of cancer, so it is expected that it will have an overall health-promoting effect. In addition, herbs added as optional ingredients have the effect of harmonizing and improving the flavor of the roasted corn infusion itself, in addition to their inherent medicinal effects. Therefore, the corn tea affected by the present invention provides drinkers with a novel flavor not previously available, and at the same time exhibits the effect of improving and promoting their health condition. [Examples] Examples of embodiments of the invention will be described below using examples, but the examples are merely for explanation and are not intended to limit the spirit of the invention. 10 kg of carefully selected pop seed corn grains were placed in a rotary roaster and roasted for 2 hours while being directly heated with a gas flame. The final temperature of the roasted product was 230°C, and the brightness of the pulverized product was measured using the above device, and the L value was 37.0. The obtained roasted product was pulverized using a chopper, and those that passed through a 3-mesh sieve were collected. Yield: 9.2 kg. The above shredded material was mixed with 0.5 kg of water-soluble fiber derived from corn seed coat (product name: Cell Ace Eclipse) and 1.5 kg of corn peel.
After mixing the mixture with g in Brengu, each pack was divided into 27 g, packed into tea bags, and each pack was further wrapped in aluminum foil to make a product. The analytical values of this product were as shown in Table 1 below. Table 1 (Continued) The obtained corn tea (contains 27 g) was boiled in 1 P of boiling water for 5 minutes. The liquid obtained was a clear liquid with a slightly yellowish brown color and had a unique and pleasant flavor. . [Effects of the Invention] As explained above, the present invention can contribute to improving the health of the people by providing a new tea beverage beneficial to health using corn grains as a raw material.

[Brief explanation of the drawing]

FIG. 1 is a flow sheet showing the manufacturing process of corn tea according to the present invention. Patent applicant: Ton Co., Ltd. Figure 1: Corn grains (pop seeds) Roasted grains sieved [Corn tea with 3 mesh Pasco mixed tea bags Note] (Examples in parentheses)

Claims (1)

[Scope of Claims] 1. A method for producing corn tea, which comprises roasting corn grains until the lightness (L value) measured by a colorimeter is 28.0 to 66.0 and the iodine starch reaction is negative. . 2. The method for producing corn tea according to claim 1, wherein the roasted product according to claim 1 is pulverized until it does not pass through the mesh of a tea bag. 3. The method for producing corn tea according to claim 2, wherein the pulverized roasted product according to claim 2 is mixed with natural water-soluble plant fibers. 4. The method for producing corn tea according to claim 2, wherein the pulverized roasted product according to claim 2 is mixed with herb powder. 5. The manufacturing method according to claim 4, wherein the herb powder is chinpi. 6. The production method according to claim 1, wherein the corn is poplar. 7. The method for producing corn tea according to any one of claims 2 to 4, wherein the pulverized roasted product or a mixture thereof with natural water-soluble plant fiber or herb powder is encapsulated in a tea bag.