KR100214154B1 - Preparing method of eucommia ulmoides tea - Google Patents

Abstract

According to the present invention, after steaming the green leaf of the larvae, rubbing it, and drying it while aging again, in order to prepare the chopped green tea by roasting the dried product, the steaming step before the step of boiling is carried out at a temperature of 90 to 120 ° C. for 60 to 140 seconds. The aging and drying step after the step is performed for 3 to 5 days in the sun, or when the dryer is used for 3 to 10 hours at 60 to 100 ° C.

According to the method of the present invention, tea can be rapidly filled with hot water at 80 ° C. Also, when you want to drink, you can immediately get enough taste and aroma with the same sense and condition as Japanese tea. In addition, taste, aroma, and the amount of extraction of the original active ingredient (pharmaceutical ingredient represented by silingareginol diglucoside and geniposide acid) of the worms can be secured. In addition, when taking the form of a conventional tea bag packaging, it is possible to feed such as tea leaves of black tea or green tea, and even on a table, it is possible to decoct an amount of crab tea that you want to drink immediately when you want to drink it.

Description

Manufacturing method of Tofu

1 is a flow chart showing a typical example of the manufacturing process of the two-pushing tea out according to the present invention.

2 is a vertical longitudinal cross-sectional view showing a songdae steam.

3 is a flowchart showing a representative example of the manufacturing process of Japanese cars.

4 is a flowchart showing a conventional example of manufacturing a two-car charger.

The present invention relates to a method for producing a duchungcha (杜仲茶) from Eucommia (Eucommia ulmoides O _LIV) and the leaves of Eucommia (Eucommiaceae) of Chinese origin deciduous plants, alone and more particularly, swelling the water boiled original duchungcha The present invention relates to a method for producing so-called cured soybean tea, which can ensure the taste and aroma of the extract and the amount of extraction of the active ingredient.

The medicinal effect of two larvae is the Chinese medicinal metabolism and the Chinese People's Republic of China. "It has the effect of seeing soy and kidneys, strengthening the musculature, and relaxing the womb. Weakness (knee paralysis), residual urine (殘 尿), irregular bleeding of women, premature miscarriage, heal hypertension "and the like.

In the conventional method of making tofu leaves with the leaves, harvesting the fresh leaves from the mountains and drying them in the sun as shown in the manufacturing flow in FIG. 4, transporting the dried products to the factory, 30 to 50 minutes at 100-140 ℃ After roasting, the roasted pieces were pulverized to a size of 3 to 10 mm to fill the crushed product with a tea bag or the like.

However, when brewing chopped tea with the tea leaves prepared by the above method, it is necessary to boil the kettle, pot, etc. more than 10 minutes in order to obtain a sufficient extraction amount of the chopstick tea's unique taste, fragrance and medicinal ingredients, It was inconvenient to drink immediately when I wanted to. Therefore, it was desired to have a soybean sprout tea which can be easily put into a tea bag as in the case of Japanese tea or as a tea bag like a Japanese tea.

An object of the present invention is to provide a cured tofu which can give a sufficient taste and aroma under the same sense and conditions as Japanese tea in response to the above requirements.

In order to solve the above problems, the method for preparing Tobacco tea according to the present invention has been studied to solve the above problems, and after steaming the soybean leaves, rubbing it and drying while ripening again, in the preparation of soybean tea by roasting the obtained dried product, the steaming step before the boiling step Is carried out at a temperature of 90 to 120 ° C. for 60 to 140 seconds, and the fermentation and drying step after the rubbing step is performed for 3 to 5 days in the sun or at a temperature of 60 to 100 ° C. for 3 to 10 hours using a drier.

In a preferred embodiment of the present invention, the steaming step before the rubbing step is carried out at a temperature of 100 to 110 ° C. for 60 to 140 seconds, and the ripening and drying step after the rubbing step is performed for 3 to 4 days in the sun (clear weather) or by using a dryer. 4-8 hours at 60-100 degreeC.

The steaming step of the green leaves of the larvae is a well-known steamer, such as a mesh body rotary type steamer, a mesh body rotary stir type steamer, an autoclave, and a transfer type type steamer shown in FIG. To perform. The steamer is generally composed of a steam generator, a steamer, a steamer and a cooler.

Steaming conditions also depend on the harvest time and size of the leaves, but in the method of the present invention it is appropriately selected in the range of 60-140 seconds at a temperature of 90-120 ° C., preferably in the range of 60-140 seconds at a temperature of 100-110 ° C. For example, the range for 80 to 140 second in the case of temperature 100 degreeC, and 60 to 130 second in the case of temperature 110 degreeC is preferable. If the steaming time is too long, not only the scent peculiar to the larvae decreases, but the sweetness tends to increase, and the balance of taste as the chopped tea is broken. On the contrary, if the steaming time is short, the tea leaves are not soft or soft, and subsequent rubbing becomes difficult to operate. The steaming step is typically performed at about 110 ° C. for 80-100 seconds.

Although the rubbing step after a steaming step is normally performed using a well-known rubbing machine, you may carry out by hand. The kneading machine is composed of, for example, a rotary container that puts tea leaves together, a lid capable of pressing the tea leaves in the container, a support receiving the pressed tea leaves, a power transmission mechanism, a mechanism for putting and discharging the tea leaves, and the like.

Conditions for ripening and drying after the rubbing step are 3 to 5 days in the sun (clear weather), or 3 to 10 hours at 60 to 100 ° C. using a dryer, preferably 3 to 4 days in the sun, or a dryer It is suitably selected in the range of 4-8 hours at 60-100 degreeC using. In the case of machine drying with a dryer, for example, the temperature is preferably about 4 to 5 hours at 80 ° C and about 8 hours at 60 ° C.

Excessive aging and drying are not particularly problematic in terms of color tone, taste, fragrance, etc., but the work time is long, resulting in an increase in cost. On the contrary, when aging and drying are not enough, the color tone and flavor after roasting and extraction tend to become weak. As a result of drying, the moisture content of the tea leaves is preferably lowered to about 5% by weight.

It is preferable that the dryer is known, and for example, a linear pressure stationary air stirring type, a linear pressure mobile air stirring type, an automatic (continuous) type or the like can be suitably used.

The roasting step after the drying step is usually carried out using a well-known herbaceous plant.

Representative examples of the manufacturing process of the brewing green tea according to the present invention are shown in FIG.

In the present invention, the green leaves are steamed under the required conditions, so that the leaves can be made soft and supple while the green leaves and greens of the green leaves are removed. This facilitates subsequent rubbing steps. The rubbing step is to rub and destroy the cells, and to make it easier to extract the active ingredients and enzymes in the cells. Raw leaves are hard, so even if you rub it as it is, it breaks finely.

In addition, by extracting the green leaves, the enzyme itself inactivates the leaves, thereby maintaining the content of active ingredients such as geniposide acid and silingareginol diglucoside. In the stage where the green leaves become naturally fermented and become brown, some of the geniposide acid and the like also change in structural formula, thereby decreasing the amount.

In addition, the effect | action by aging and drying is as follows.

Steaming and drying the tea leaves after drying in the sun for 3 to 5 days, preferably 3 to 4 days, the tea leaves are markedly browned and almost blackened when the water content is about 5%. This discoloration has a good effect on the color tone when extracted after roasting, and appears as a dark amber good color tone. The reason why the leaves turn brown is thought to be that the sugar and the like in the leaves react and change due to the action of sunlight, etc. This point is also inferred to be related to the result of slightly less sweetness in the sensory test described below.

On the other hand, when drying the machine by a dryer, it is 3-10 hours at 60-100 degreeC, Preferably it is 4-8 hours at 60-100 degreeC, for example, all in the conditions of 5 hours at 80 degreeC and 8 hours at 60 degreeC, There is no noticeable discoloration of brown color at the time of drying, and the color tone when extracted after roasting is slightly inferior, but in the case of sweetness, it is stronger than the sweetness at the time of ripening because there is little change in sugar etc. Has value.

In addition, in terms of the fragrance, since the sun-dried thing exceeds the machine-drying, a favorable fragrance can be obtained. This is considered to be because it is low as about 35 degreeC, even when temperature (temperature) is the highest at the time of sun drying.

The steaming step has been adopted even when manufacturing Japanese tea. However, the steaming step of Japanese tea production is mainly to inactivate enzymes that promote fermentation of tea leaves themselves in hot steam and to maintain the color and aroma as green tea. After fermentation, the tea leaves become brown and lose their aroma and color as green tea. In addition, the steps after the steaming step (rough rubbing, rubbing, medium rubbing, fine rubbing) is also important to quickly perform each step in the unit of several tens of minutes, while maintaining the fragrance and color as green tea, rapidly forming and drying. This is completely the opposite of the case of the brewing worms, which tend to take several hours to several days in the drying step after the rubbing step as described above. A representative example of the manufacturing steps of Japanese tea is shown in FIG.

Example 1

5 kg of fresh leaves of Tobacco were steamed at 110 ° C. for 90 seconds by a Songdae steam (1) for manufacturing Japanese tea shown in FIG. 2. The Songdae Steam (1) had a processing capacity of 800 kg tea leaves / hour, The steaming time can be changed by adjusting the moving speed of the conveyor. After the fresh leaves were introduced into the cabin from the inlet port 2 of the condenser steam 1, steam was shot by the upper and lower steam supply devices 4 and 5 while moving on the conveyor 3, and the steam was heated at 110 ° C for 90 seconds.

Subsequently, using the steaming tofu leaf machine (processing capacity 60kg tea leaf / sashimi, Terada mill) for 30 minutes, the empty contents were spread on a 5m x 5m vinyl sheet and sunk for 4 days. Dry to 5%. The color tone of the leaves was changed from greenish brown to greenish blackish brown after drying. Thereafter, the dried tea leaves were roasted at 110 ° C. for 30 minutes using a vegetable leaf (IR-10SP type, Terada, Ltd.), and 2 kg of Tobacco tea ① was obtained.

Example 2

5 kg of fresh leaves of the larvae were heated in the same manner as in Example 1 at 110 ° C. for 67 seconds.

Next, after this steamed bean sprouts were rubbed for 30 minutes using a machine (rubbing capacity 60kg tea leaf / sashimi, Terada), the bins were dried to 5% moisture content at 80 ° C. for 7 hours. In this Example, since the hollow was rapidly mechanically dried, the color tone of the leaves of the two leaves showed a tendency to become slightly black from the greenish brown immediately after the increase of heat, but there was no significant change as in Example 1. Thereafter, by using a leaf blade (IR-10SP type, Terada, Ltd.), the mixture was roasted at 110 ° C. for 30 minutes to obtain 2 kg of the two-layered tea sample ②.

Example 3

5 kg of fresh leaves of the larvae were heated in the same manner as in Example 1 at 110 ° C. for 90 seconds.

Next, after the steamed bean sprouts were rubbed for 30 minutes using a machine (rubbing capacity 60kg tea leaf / sashimi, Terada), the bins were dried to 5% moisture content at 80 ° C. for 5 hours using a dryer. In this Example, since the hollow was rapidly mechanically dried, the color tone of the leaves of the two leaves showed a tendency to blacken from the greenish brown immediately after the increase of heat, but there was no significant change as in Example 1. Thereafter, 2 kg of Tobacco samples ③ were obtained by roasting at 110 ° C. for 30 minutes using a leafy season (IR-10SP type, Terada, Ltd.).

Example 4

5 kg of fresh leaves of the larvae were heated for 120 seconds at 110 ° C. in the same manner as in Example 1.

Next, after the steamed bean sprouts were rubbed for 30 minutes using a machine (rubbing capacity 60kg tea leaf / sashimi, Terada), the bins were dried using a dryer for 5 hours at 80 ° C. for 5 hours. In this Example, since the hollow was rapidly mechanically dried, the color tone of the leaves of the two leaves showed a tendency to blacken from greenish brown immediately after the increase of heat, but there was no significant change as in Example 1. Thereafter, the dried tea leaves were roasted at 110 ° C. for 37 minutes using a leafy plant (IR-10SP type, Terada, Ltd.) to obtain 2 kg of Tobacco tea ④.

Comparative Example 1

Five kilograms of fresh leaves of the larvae were spread on a 5m × 5m vinyl sheet and exposed to the sun for 4 days, and dried to 5% moisture content. The color of the cedar leaves changed markedly brown from the original green through fermentation.

Thereafter, the dried tea leaves were roasted at 110 ° C. for 30 minutes using a vegetable leaf (IR-10SP type, Terada, Ltd.) to obtain 2 kg of Tobacco tea ⑤.

This method corresponds to the conventional two-car preparation method.

Comparative Example 2

5 kg of fresh leaves of the larvae were heated for 50 seconds at 110 ° C in the same manner as in Example 1.

Next, after the steamed bean sprouts were rubbed for 30 minutes using a machine (rubbing capacity 60kg tea leaf / sashimi, Terada), the bins were dried using a dryer for 5 hours at 80 ° C for 5 hours. In this comparative example, since the hollows were rapidly mechanically dried, the color of the leaves of the larvae showed a tendency to blacken from the greenish brown immediately after the increase. There was no big change as in Example 1. Thereafter, 2 kg of soybean tea samples 6 were obtained by roasting at 110 ° C. for 30 minutes using a leafy season (IR-10SP type, Terada, Ltd.).

Example 5

5 kg of fresh leaves of the larvae were heated at 110 ° C. for 130 seconds in the same manner as in Example 1.

Next, the steamed bean sprouts were rubbed for 30 minutes using a kneading machine (processing capacity 60kg tea leaf / sashimi, Terada mill), and then dried using a dryer to 5% water content at 80 ° C. for 5 hours. In this Example, since the hollow was rapidly mechanically dried, the color tone of the leaves of the two leaves showed a tendency to blacken from the greenish brown immediately after the increase of heat, but there was no significant change as in Example 1. Thereafter, 2 kg of soybean tea samples ⑦ were obtained by roasting at 110 ° C. for 30 minutes using a leafy season (IR-10SP type, Terada Corporation).

Example 6

(Scale up)

30 kg of fresh leaves of the larvae were heated in the same manner as in Example 1 at 110 ° C. for 90 seconds.

Next, using the steaming machine (rubbing capacity 120kg tea leaves / times) for 10 minutes using the machine (rubbing capacity 120kg tea leaves / times), then using the dryer (processing capacity 120kg tea leaves / times), using a drier (processing capacity 120kg tea leaves / times) Dried.

Example 7

(Investigation of aging, drying method)

5 kg of fresh leaves of the larvae were heated in the same manner as in Example 1 at 110 ° C. for 90 seconds.

Next, the steamed bean sprouts were rubbed for 30 minutes using a machine (rubbing capacity 60kg tea leaf / sashimi, Terada), which was then dried using a drier for 5 hours at 60 ° C for 8 hours.

In addition, when the temperature was lowered and the drying time to 5% of moisture content was increased, it was examined whether the color would change to brown, but it was not different from the case of Example 3 when judged by the color tone. In addition, although both were roasted and extracted and the color tone and taste were compared, these were the same.

Comparative Example 3

(Investigation of aging, drying method)

5 kg of fresh leaves of the larvae were heated in the same manner as in Example 1 at 110 ° C. for 90 seconds.

Next, the steamed bean sprouts were rubbed for 30 minutes using a rubbing machine (processing capacity of 60 kg tea leaf / sashimi, Ferrada Plant), and then the empty bins were dried at 100 ° C. for 3 hours to 5% moisture content. .

In the present example in which the drying time was shortened by increasing the temperature, the degree of turning to brown was obviously inferior to that of Example 3, and there was a difference even when comparing the color tone and taste according to roasting and extraction.

(Sensory test)

In connection with the above-mentioned Tobacco tea samples 1 to 7 manufactured in Examples 1 to 5 and Comparative Examples 1 and 2, the sensory test was carried out by ten sensory inspectors on the color tone, aroma, bitter taste and sweetness by the following feeding method.

Two to four tea samples ① to ⑦ were added to 1 liter of hot water at 80 ° C. for 3 minutes, and then the tea leaves were fractionated to obtain only the extract, which was then used for a sensory test.

In addition, in the evaluation, the mixture was boiled with pearls for 5 minutes using a sample ⑤ corresponding to the conventional method (put 4 g tea leaves in 1 liter of hot water), and the color tone, aroma, bitterness and sweetness of the obtained extract were used as a standard. Another sample was evaluated. The results are shown in Table 1.

In Table 1, the evaluation value 3 shows the evaluation result of the decoction tea by the conventional boiling method of the sample ⑤ (conventional tofu) and seasoning (boiling for 10 minutes).

The sample 5, which is a conventional two-car tea, is clearly inferior in terms of color tone and taste compared to the method of boiling and flavoring the tea by the feeding method, and only the fragrance was recognized as equivalent. Therefore, the sample 6 cannot be used as a feeding impulse.

Although the sample ① tends to be slightly lacking in sweetness, it is a distinctive color tone of soybean tea, which has a strong aroma and a soybean tea with less bitter taste.

The sample ② is almost equivalent in the case of boiling and flavoring of the conventional two chungchacha in all respects.

Sample ③ lacks bitter taste and aroma, but is superior to sample ⑤.

Sample ④ is excellent in terms of color tone and sweetness. Duchung tea's unique bitterness and aroma are slightly lacking, but within an acceptable range.

Sample ⑤ is inferior in terms of color tone, bitterness, and sweetness.

The sample ⑥ shows a tendency to lack all but the fragrance, and the freshness remains while the fragrance is slightly lacking.

Sample ⑦ is excellent in color tone and sweetness, has little bitterness and aroma, but has a different flavor from the conventional two-layer tea and is easy to drink.

Example 7

(When the steaming temperature is 100 ° C)

The steaming temperature was dropped to 100 占 폚, the steaming time was examined in the same manner as in the case of the temperature of 110 占 폚, and the sensory test of the obtained sample was conducted. As a result, when the steaming temperature was set at 110 ° C to 100 ° C, it was confirmed that when the time was added for 20 seconds, almost the same quality could be obtained.

In a real production line, it is efficient to make steaming temperature into 110 degreeC.

Active ingredient analysis)

With respect to the sample ① of Example 1 described above, the active ingredient was analyzed and compared with a conventional product (products A, B, C) of the type of boiling and flavoring. The results are shown in Table 2.

At this time, the products A, B, and C are samples sampled from the actual production line, and are representative examples of the conventional products of the type of boiling and flavoring.

In addition, geniposide acid and silingareginol diglucoside were analyzed and quantified by high performance liquid chromatography (HPLC). The extraction rate was 100 g of leaves extracted with 1 liter of boiling water for 10 minutes, and then the filtrate was concentrated under reduced pressure with a concentrator, the concentrate was evaporated to dryness with a bath and dried to obtain a gram of dried matter. In one case, Was obtained.

The sample ① of the feeding type according to the present invention contains 1046 mg / 100 g of geniposide acid and 132 mg / 100 g of silingareginol diglucoside as shown in Table 2, and the extraction rate is 23.8%, all of which are superior to conventional products. Indicated.

Since the present invention is configured as described above, the car can be easily put on hot water at about 80 ° C. Therefore, when you want to drink it, you can get enough taste and aroma by the sense and condition similar to Japanese tea.

In addition, it is possible to ensure the taste, aroma, and the amount of extraction of the active ingredient (pharmaceutical ingredient typified by silingareginol diglucoside and geniposide acid) unique to the worms.

Therefore, by taking the product form of the conventional tea bag packaging, it is possible to feed such as tea leaves of tea and green tea, and can easily decoction the amount of crab tea you want to drink immediately when you want to drink on the table.

Claims (4)

Preparation of tofu chopped green tea is characterized in that the raw leaves of the worms are steamed at a temperature of 100 to 110 ° C. for 60 to 140 seconds, followed by rubbing them, and drying the resultant for 3 to 4 days in the sun, followed by aging. Way. After steaming raw tofu leaves for 60 to 140 seconds at a temperature of 100 to 110 ° C., rubbing it, and drying the obtained to dry at 4 to 8 hours at 60 to 100 ° C. using a drier, to roast the dried product to prepare a tofu. A method of manufacturing the two chungcha characterized by The two chungcha obtained by the method of claim 1. The two chungcha obtained by the method of claim 2.