Method for preparing liquid tea from rice bran and brown rice

Abstract

The present invention relates to a method for preparing liquid tea from rice bran and brown rice. The liquid tea is prepared by a pneumatic extraction method using rice bran and brown rice and, in one embodiment, may further include Astragalus membranaceus and red beans. The method for preparing liquid tea from rice bran and brown rice according to an embodiment of the present invention comprises the steps of: roasting rice bran and brown rice; mixing the roasted rice bran and brown rice to prepare a mixture; and subjecting the mixture to pneumatic extraction.

Description

Method for manufacturing brown rice liquid tea

[0001] The present invention relates to a method for producing brown rice liquid tea. The liquid tea is produced using brown rice and rice bran using a pneumatic extraction method, and in one embodiment, may further include astragalus membranaceus and red bean.

[0002] Traditional grain teas have primarily been made by steeping grains in water. While this method preserves the natural flavor of the grain, it often results in a monotonous taste and a lack of variety. Furthermore, grain teas are prone to nutrient loss during the manufacturing process, and certain nutrients are often insufficiently extracted, resulting in nutritional deficiencies. To maximize the preservation of the diverse nutrients inherent in the grain raw material and provide consumers with a variety of flavors, a more advanced manufacturing method is needed. Existing grain teas often fail to meet these demands and require further improvement.

[0003] Rice bran, the outer layer of rice, is extremely nutritious. In particular, rice bran is rich in dietary fiber, B vitamins, minerals, and the antioxidant gamma-oryzanol, making it a healthful ingredient. These nutrients perform various functions in the body, particularly supporting digestive health and boosting the immune system. Furthermore, rice bran possesses a nutty, unique flavor, making it a valuable addition to various foods and beverages. For these reasons, rice bran is a valuable ingredient that provides both nutrition and flavor.

[0004] Related prior art literature includes Korean Patent Publication No. 10-2023-0131503.

[0005] The purpose of the present invention is to provide a method for producing brown rice liquid tea having excellent nutrition and flavor.

[0006] In addition, the present invention has the effects of reducing body fat and improving digestive ability.

[0007] Additionally, it has an excellent flavor that masks the rough texture of brown rice.

[0008] In addition, the present invention has excellent swallowing properties while maintaining the nutrients of the raw materials.

[0009] A method for producing brown rice liquid tea according to an embodiment of the present invention comprises the steps of roasting brown rice and rice; mixing the roasted brown rice and rice to produce a mixture; and extracting the mixture using air pressure.

[0010] The size of the brown rice in the above mixture is 10 to 30 mesh.

[0011] The above pneumatic extraction is performed at a pressure of 1.5 to 2 atm.

[0012] In the above mixture, the content of the brown rice and the rice bran may be 4:6 to 7:3 in weight ratio.

[0013] The amount of water supplied in the above pneumatic extraction step may be 5 to 10 times the total weight of the brown rice and rice bran.

[0014] A method for producing brown rice liquid tea according to another embodiment of the present invention comprises the steps of roasting brown rice, astragalus membranaceus, and red beans; mixing the roasted brown rice, astragalus membranaceus, and red beans to produce a mixture; and extracting the mixture using air pressure.

[0015] In the above mixture, the size of the brown rice, astragalus and red bean is 10 to 30 mesh.

[0016] The above pneumatic extraction is performed at a pressure of 1.5 to 2 atm.

[0017] The content of each component in the mixture may be 20 to 40 wt% of the rice bran, 20 to 40 wt% of the brown rice, 5 to 10 wt% of the astragalus membranaceus, and 30 to 50 wt% of the red bean, based on the total weight of the mixture.

[0018] The method for producing brown rice liquid tea according to an embodiment of the present invention is excellent in nutrition and flavor.

[0019] In addition, the present invention has the effects of reducing body fat and improving digestive ability.

[0020] Additionally, it has an excellent flavor that masks the rough texture of brown rice.

[0021] In addition, the present invention has excellent swallowing properties while maintaining the nutrients of the raw materials.

[0022] Figure 1 is a flowchart of a method for manufacturing a liquid tea according to an embodiment of the present invention.

[0023] Hereinafter, preferred embodiments of the present invention will be described with reference to the attached drawings. However, the embodiments of the present invention may be modified in various ways, and the scope of the present invention is not limited to the embodiments described below. Furthermore, the embodiments of the present invention are provided to more fully explain the present invention to those of ordinary skill in the art.

[0024] A method for producing brown rice liquid tea according to an embodiment of the present invention comprises the steps of roasting brown rice and rice; mixing the roasted brown rice and rice to produce a mixture; and extracting the mixture using air pressure.

[0025] The roasting step for the above-mentioned brown rice and rice is performed to remove impurities and enhance the flavor of the raw materials. This step can be performed using a standard roasting machine used for roasting grains.

[0026] The aforementioned rice bran refers to the bran removed when rice is polished to make white rice. Rice bran, which includes the outer hull and germ of the rice grain, contains many of the nutrients found in the grain. It also adds a savory aroma and flavor. However, excessive rice bran content can lead to a characteristically rough texture and strong, grainy smell, requiring careful processing and content optimization. Furthermore, because rice bran is prone to rancidity, roasting can stabilize it by removing moisture and preventing rancidity.

[0027] In this step, the rice bran can be roasted at 150 to 250°C for 20 to 40 minutes. Preferably, the rice bran can be roasted at 150 to 170°C for 20 to 25 minutes. If the roasting temperature is too high or for too long, the rice bran may carbonize, easily break, and produce a large amount of residue during extraction, which can cause problems. Conversely, if the roasting temperature is too low or for too short a time, stabilization cannot proceed sufficiently, resulting in rancidity and a decrease in the savory flavor.

[0028] The roasted rice bran described above is easily broken and may contain very small particles. In addition, rice germ, etc. attached to the rice bran may fall off. These are discharged as residue during extraction, add a bitter aroma, make it difficult to swallow, and cause problems such as blocking the filter during pneumatic extraction, making it difficult to manufacture a uniform product, so they need to be removed. In one embodiment, only those having a size of 5 mesh or more, preferably 30 mesh or more, among the roasted rice bran can be selected. In this step, the roasted rice bran can be beaten with a specific mesh and only the remaining particles can be used. Most preferably, the remaining particles are selected by beating with a 30 mesh sieve.

[0029] The brown rice is rice in a state where it has not been polished, and the bran and rice husk parts remain as they are without being removed through the polishing process. The reason for using brown rice is that it is rich in nutrition and has a delicious aroma, and it goes well with the rice bran and flavor.

[0030] In this step, the brown rice can be roasted at 150 to 250 °C for 20 to 40 minutes. Preferably, the brown rice can be roasted at 200 to 250 °C for 30 to 40 minutes. If the roasting temperature is too high or too long, the brown rice may carbonize, and there are problems such as being easily broken and a large amount of residue being discharged during extraction. On the contrary, if the roasting temperature is too low or for too short a time, the delicious flavor will decrease.

[0031] The roasted brown rice is ground to a certain size. In this process, brown rice of various sizes will exist. Too small brown rice will be discharged as residue during extraction, add a thick aroma, and make it difficult to filter. Too large brown rice will interfere with extraction and reduce the flavor. Therefore, the present invention can limit the roasted brown rice to a certain size. In one embodiment, the roasted brown rice with a size of 5 to 50 mesh can be selected, and preferably, the roasted brown rice with a size of 20 to 30 mesh can be selected. Through this, an optimal product can be manufactured in terms of the uniformity, flavor, filtering, residue, etc. of the extracted liquid phase. For example, to select the roasted brown rice with a size of 20 to 30 mesh, first sieve the roasted brown rice through a 20-mesh sieve, select the remaining ones on the sieve, and then sieve this again through a 30-mesh sieve to obtain only the ones that have passed through the sieve.

[0032] Next, the step of mixing the roasted rice bran and brown rice to prepare a mixture is performed. This step is performed by putting the roasted rice bran and brown rice into a general stirrer or mixer.

[0033] At this stage, the content ratio of the roasted brown rice and roasted rice bran can be optimized to improve flavor and mouthfeel. In one embodiment, the content of the roasted brown rice and rice bran may be 4:6 to 7:3 by weight, preferably 6:4. If the content of the roasted rice bran is too high, it may be uncomfortable to eat due to a dry flavor and rough texture, and a lot of residue may be generated. Therefore, it is preferable that the content of the roasted brown rice be somewhat high.

[0034] Next, a step of pneumatically extracting the mixture is performed. Pneumatic extraction is a technique used to extract beverages, particularly coffee, using compressed air to assist the extraction process. The pneumatic extraction device used in this step is not particularly limited to that used for general food extraction such as coffee. The pneumatic extraction device may include components such as a pump that generates pressure, a boiler that heats water, an extraction head, a filter, and a water tank. The pneumatic extraction method is a process in which the amount and temperature of water, as well as the extraction pressure, are important conditions.

[0035] The amount of water used for extraction at this stage determines the strength of the liquid tea. In particular, optimization is necessary, as too little or too much water can overemphasize the flavor of certain ingredients and extract residue along with them. In one embodiment, the amount of water used for the extraction is preferably 5 to 10 times the weight of the mixture, preferably 6 times.

[0036] The water temperature at this stage should be between 50 and 90°C, preferably between 50 and 70°C. If the temperature is too high, over-extraction can occur, resulting in a bitter or grainy flavor. If the temperature is too low, extraction may not be complete, resulting in a flat taste. Furthermore, the flavor and intensity of the extracted liquid tea may vary.

[0037] The above pneumatic extraction can be performed at a pressure of 1.5 to 2 atm, preferably 1.5 atm. If the extraction pressure is too high, the residue may be extracted together with the liquid tea, and the fine powder may be excessively compressed by the pressure, which may actually reduce the flow of water. This may result in an intensified bitterness or a grainy flavor of rice bran. If the extraction pressure is too low, the extraction may not be performed properly, resulting in a flat taste, and the flavor or intensity of the extracted liquid tea may not be consistent.

[0038] A method for producing brown rice liquid tea according to another embodiment of the present invention comprises the steps of roasting brown rice, astragalus membranaceus, and red beans; mixing the roasted brown rice, astragalus membranaceus, and red beans to produce a mixture; and pneumatically extracting the mixture. This embodiment enhances flavor and nutrition by further adding astragalus membranaceus and red beans to brown rice and rice.

[0039] The roasting step of the above-mentioned brown rice, astragalus membranaceus, and red beans is performed to remove impurities and enhance the flavor of the raw materials. This step can be performed using a typical roasting machine used for roasting grains. In one embodiment, the brown rice, astragalus membranaceus, and red beans can be roasted together.

[0040] The above information regarding brown rice and rice is the same as previously explained.

[0041] Astragalus membranaceus (Hwanggi) is known to be highly effective in strengthening the immune system. It contains active ingredients such as polysaccharides, saponins, and flavonoids, which can help stimulate immune cell activity and enhance resistance to infection. It also imparts a sweet and slightly bitter flavor, enhancing the flavor of liquid tea.

[0042] The aforementioned red beans have a low glycemic index (GI), helping to maintain stable blood sugar levels. They are also rich in dietary fiber, which is beneficial for digestive health. Furthermore, red beans are rich in antioxidants, such as polyphenols and flavonoids, which help remove free radicals from the body and prevent cell damage. Red beans have a nutty, sweet flavor, which, when combined with the savory notes of brown rice and rice bran, enhances the flavor of liquid tea.

[0043] In one embodiment, red beans can be used with a moisture content of 7 to 14% by weight, preferably 7 to 10%. Using red beans with such a low moisture content emphasizes a nutty flavor rather than a sweet flavor, and even when roasted under the same conditions as brown rice and astragalus membranaceus, roasting can be performed to an appropriate degree. Furthermore, red beans are easy to grind and can be conveniently manufactured into the desired size.

[0044] The brown rice, astragalus membranaceus, and red beans can be roasted together or separately. In this step, the brown rice, astragalus membranaceus, and red beans can be roasted at 150 to 250°C for 20 to 40 minutes. Preferably, the brown rice, astragalus membranaceus, and red beans can be roasted at 200 to 250°C for 30 to 40 minutes. If the roasting temperature is too high or for too long, the ingredients may carbonize, easily break, and cause problems such as a large amount of residue being discharged during extraction. Conversely, if the roasting temperature is too low or for too short a time, the savory flavor is reduced and the ingredients are not ground well.

[0045] The roasted brown rice, astragalus membranaceus, and red beans are ground to a uniform size. During this process, brown rice, astragalus membranaceus, and red beans of various sizes are present. Materials that are too small are discharged as residue during extraction, add a coarse aroma, and make it difficult to swallow, and materials that are too large cause problems such as interfering with extraction and reducing flavor. Therefore, the present invention can limit the roasted materials to a uniform size. In one embodiment, among the roasted materials, those having a size of 5 to 50 mesh can be selected, and preferably those having a size of 20 to 30 mesh can be selected. Through this, an optimal product can be produced in terms of uniformity, flavor, swallowing, residue, etc. of the extracted liquid tea. For example, in order to select those having a size of 20 to 30 mesh, the roasted materials can be first sieved through a 20 mesh screen to select what remains on the screen, and then sieved through a 30 mesh screen to obtain only what passes through the screen.

[0046] Next, a step is performed to prepare a mixture by mixing the roasted rice bran, brown rice, astragalus membranaceus, and red beans. This step is performed by placing the roasted ingredients into a standard stirrer or mixer.

[0047] In this step, the content ratio of the roasted rice bran, brown rice, astragalus membranaceus, and red bean can be optimized to improve flavor and swallowing sensation. In one embodiment, the content of each component in the mixture may be 20 to 40 wt% of the rice bran, 20 to 40 wt% of the brown rice, 5 to 10 wt% of the astragalus membranaceus, and 30 to 50 wt% of the red bean, based on the total weight of the mixture. In addition, the content of the roasted brown rice and rice bran may be 4:6 to 7:3 in weight ratio, preferably 6:4. If the content of the roasted rice bran is too high, it may be uncomfortable to eat due to a dry flavor and a rough texture, and a lot of residue may be generated, so it is preferable that the content of the roasted brown rice is somewhat high.

[0048] Next, a step of pneumatically extracting the mixture is performed. This step can be performed in the same manner as described above. In one embodiment, the content of water used in the extraction is preferably 5 to 10 times, and preferably 6 times, the weight ratio of the weight of the mixture. In addition, the temperature of the water in this step can be 50 to 90°C, and preferably 50 to 70°C. In addition, the pneumatic extraction can be performed at a pressure of 1.5 to 2 atm, and preferably 1.5 atm.

[0049] The liquid tea extracted in this way can be packaged in various containers or pouches.

[0050] Example: Preparation of liquid tea

[0051] Example 1: Brown rice was roasted at 150°C for 20 minutes, then sieved through a 30-mesh sieve to obtain the residue. Brown rice was roasted at 250°C for 30 minutes, then ground, sieved through a 5-mesh sieve to obtain the residue, and then sieved through a 10-mesh sieve to obtain only those that passed (5 to 10 mesh). 80 g and 120 g of the roasted brown rice and brown rice, respectively, were mixed and placed in a pneumatic extraction device. The pneumatic extraction conditions were set to a water temperature of 60°C and an extraction pressure of 1.5 atm, and 1,200 g of water was used to extract the liquid tea.

[0052] Example 2: In obtaining brown rice, the remaining portion was obtained by beating it at 5 mesh, and then only the portion that passed through 20 mesh was obtained (5 to 20 mesh), and the liquid tea was extracted in the same manner as in Example 1.

[0053] Example 3: In obtaining brown rice, the remaining portion was obtained by beating it at 10 mesh, and then only the portion that passed through 20 mesh was obtained (10 to 20 mesh), and the liquid tea was extracted in the same manner as in Example 1.

[0054] Example 4: In obtaining brown rice, the remaining portion was obtained by beating it at 10 mesh, and then only the portion that passed through 30 mesh was obtained (10 to 30 mesh), and the liquid tea was extracted in the same manner as in Example 1.

[0055] Example 5: In obtaining brown rice, the remaining portion was obtained by beating it at 10 mesh, and then only the portion that passed through 40 mesh was obtained (10 to 40 mesh), and the liquid tea was extracted in the same manner as in Example 1.

[0056] Example 6: In obtaining brown rice, the remaining portion was obtained by beating it at 20 mesh, and then only the portion that passed through 30 mesh was obtained (20 to 30 mesh), and the liquid tea was extracted in the same manner as in Example 1.

[0057] Example 7: In obtaining brown rice, the remaining portion was obtained by beating it at 30 mesh, and then only the portion that passed through 40 mesh was obtained (30 to 40 mesh), and the liquid tea was extracted in the same manner as in Example 1.

[0058] Example 8: In obtaining brown rice, the remaining portion was obtained by beating it at 40 mesh, and then only the portion that passed through 50 mesh was obtained (40 to 50 mesh), and the liquid tea was extracted in the same manner as in Example 1.

[0059] Example 9: In obtaining rice bran, the liquid tea was extracted in the same manner as in Example 1, except that the remaining portion was obtained by beating it with a 20 mesh sieve.

[0060] Example 10: In obtaining rice bran, liquid tea was extracted in the same manner as in Example 1, except that all of the roasted rice bran was obtained without being ground.

[0061] Example 11: Liquid tea was extracted in the same manner as in Example 1, except that the extraction pressure was set to 0.5 atm.

[0062] Example 12: Liquid tea was extracted in the same manner as in Example 1, except that the extraction pressure was set to 1.0 atm.

[0063] Example 13: Liquid tea was extracted in the same manner as in Example 1, except that the extraction pressure was set to 2.0 atm.

[0064] Example 14: Liquid tea was extracted in the same manner as in Example 1, except that the extraction pressure was set to 3.0 atm.

[0065] Example 15: Liquid tea was extracted in the same manner as in Example 1, except that the roasted rice bran and brown rice were placed in the pneumatic extraction device in amounts of 120 g and 80 g, respectively.

[0066] Example 16: Liquid tea was extracted in the same manner as in Example 1, except that the roasted rice bran and brown rice were placed in a pneumatic extraction device in amounts of 100 g and 100 g, respectively.

[0067] Example 17: Liquid tea was extracted in the same manner as in Example 1, except that the roasted rice bran and brown rice were placed in the pneumatic extraction device in amounts of 60 g and 140 g, respectively.

[0068] Example 18: Liquid tea was extracted in the same manner as in Example 1, except that 1000 g of water was used for extraction in a pneumatic extraction device.

[0069] Example 19: Liquid tea was extracted in the same manner as in Example 1, except that 1400 g of water was used for extraction in a pneumatic extraction device.

[0070] Example 20: Liquid tea was extracted in the same manner as in Example 1, except that 2000 g of water was used for extraction in a pneumatic extraction device.

[0071] Examples 1 to 20 were each extracted 5 times, and 20 adults were given the following experimental data.

[0072] Experimental Example: Color Uniformity

[0073] The colors of each of the five samples from Examples 1 to 20 were compared to determine whether there was a difference in color. In addition, the subjects were asked to ingest them and record whether there was a difference in flavor for each sample in the same example. That is, if any of the five samples of Example 1 had a difference in color, turbidity, or flavor from the others, it was determined to be non-uniform, and the results are shown in Table 1 below. The 'uniformity score' is the number of people who judged the five samples of the corresponding example to be 'uniform'.

[0074] Referring to Table 1, Examples 1 to 9 and 13 to 20 were uniform, but Examples 10 to 12 showed that the color of some samples was darker or lighter, indicating non-uniformity. In conclusion, it was determined that when the rice bran was not filtered (Example 10) and when the extraction pressure was too low (Examples 11 and 12), the extraction was unstable, preventing the production of a uniform product.

[0075] Uniformity score (maximum score: 20) Determination of uniformity Example 115 Uniform Example 217 Uniform Example 318 Uniform Example 416 Uniform Example 518 Uniform Example 619 Uniform Example 714 Uniform Example 815 Uniform Example 914 Uniform Example 105 Non-uniform Example 117 Non-uniform Example 1212 Slightly non-uniform Example 1315 Uniform Example 1413 Uniform Example 1515 Uniform Example 1618 Uniform Example 1719 Uniform Example 1817 Uniform Example 1918 Uniform Example 2015 Uniform

[0076] Experimental example: Whether or not rice bran has a characteristic roughness

[0077] The biggest challenge in using brown rice as a food is its pungent smell and rough texture. Therefore, careful consideration of these factors is crucial.

[0078] Five samples from Examples 1 to 20 were consumed, and the presence or absence of a grainy smell or rough texture was determined and recorded for each example. The results are shown in Table 2 below. 'Specific rice bran odor and texture' is the number of people who judged the presence or absence of a grainy smell or rough texture when consuming the respective example.

[0079] Referring to Table 2, Examples 3 to 7, 9, 11, 13, 17, 19, and 20 did not have an unpleasant flavor or texture, but Examples 1, 2, 8, 10, 12, 14 to 16, and 18 had an unpleasant flavor or texture. In conclusion, it was determined that an unpleasant flavor or texture appeared when the brown rice and rice bran particles were not optimized, the extraction pressure was too high, the rice bran content was high, or the water content was low.

[0080] Presence of rice bran-specific odor and texture (Highest score: 20) Judgment of rice bran-specific odor and texture Example 113 Yes Example 210 Somewhat Yes Example 34 No Example 45 No Example 54 No Example 63 No Example 78 No Example 88 Somewhat Yes Example 96 No Example 10 No Example 17 Yes Example 116 No Example 127 Somewhat Yes Example 136 No Example 14 No Example 11 Yes Example 159 Somewhat Yes Example 167 Somewhat Yes Example 175 No Example 188 Somewhat Yes Example 195 No Example 205 No

[0081] Experimental example: Whether there is residue or not

[0082] Five samples each from Examples 1 to 20 were visually observed to determine whether any residue was unsuitable for beverages. The number of samples with residue among the five samples was counted, and the results are shown in Table 3.

[0083] Referring to Table 3, no residue was observed in Examples 1 to 6, 9, 11, 12, 16 to 18, but residue was observed in Examples 7, 8, 10, 13 to 15, 19, and 20. In conclusion, residue was likely to occur when the grains of brown rice and rice bran were not optimized, the extraction pressure was too high, the rice bran content was high, and the water content was high.

[0084] Number of samples in which residue was observed (highest score: 5) Determination of residue Example 10 None Example 20 None Example 30 None Example 40 None Example 50 None Example 60 None Example 71 Almost none Example 82 Almost none Example 90 None Example 103 Somewhat present Example 110 None Example 120 None Example 131 Almost none Example 145 Some present Example 153 Almost none Example 16 None Example 170 None Example 180 None Example 192 Almost none Example 202 Almost none

[0085] Additional Examples: Preparation of Liquid Tea

[0086] Example 21: After roasting rice bran at 150℃ for 20 minutes, the residue was obtained by sieving through a 30 mesh screen. Brown rice, astragalus membranaceus, and red bean (having a moisture content of 10%) were roasted at 250℃ for 30 minutes, then ground, sieved through a 20 mesh screen, and the residue was obtained. Then, the residue was sieved through a 30 mesh screen again, and only the residue that passed through was obtained (20 to 30 mesh). 60 g, 60 g, 10 g, and 70 g of the roasted rice bran, brown rice, astragalus membranaceus, and red bean, respectively, were mixed and placed in a pneumatic extraction device. The pneumatic extraction conditions were set to a water temperature of 60℃ and an extraction pressure of 1.5 atm, and 1,200 g of water was used to extract the liquid tea. No residue was observed in the liquid tea of ​​Example 21, and no problems such as uniformity were observed.

[0087] The present invention is not limited to the above-described embodiments and the attached drawings, but is intended to be defined by the appended claims. Therefore, those skilled in the art will appreciate that various substitutions, modifications, and alterations may be made without departing from the technical spirit of the present invention as defined in the claims, and such modifications are also within the scope of the present invention.

Claims

1. Step of roasting brown rice and rice; A step of preparing a mixture by mixing the roasted brown rice and brown rice, and Comprising a step of pneumatically extracting the above mixture, The size of the brown rice in the above mixture is 10 to 30 mesh, The above pneumatic extraction is performed at a pressure of 1.5 to 2 atmospheres. Method for manufacturing brown rice liquid tea.

2. In paragraph 1, In the above mixture, the content of the brown rice and the rice bran is 4:6 to 7:3 in weight ratio, The amount of water supplied in the above pneumatic extraction step is 5 to 10 times the total weight of the brown rice and rice. Method for manufacturing brown rice liquid tea.

3. Step of roasting brown rice, astragalus and red beans; A step of preparing a mixture by mixing the roasted rice bran, brown rice, astragalus and red beans, and Comprising a step of pneumatically extracting the above mixture, In the above mixture, the size of the brown rice, astragalus and red bean is 10 to 30 mesh, The above pneumatic extraction is performed at a pressure of 1.5 to 2 atmospheres. Method for manufacturing brown rice liquid tea.

4. In paragraph 1, The content of each component in the above mixture is based on the total weight of the mixture. 20 to 40 wt% of the above rice bran, 20 to 40 wt% of the above brown rice, 5 to 10 wt% of the above Astragalus membranaceus and The above red bean is 30 to 50 wt%, Method for manufacturing brown rice liquid tea.

Images