KR100285514B1 - Process for Preparing an fresh Ginseng Tea by Employing pressurized Transfer Technique - Google Patents

Abstract

PURPOSE: A process for producing tea of sugar-free fresh ginseng extract by a pressurizing-transfer is provided, thereby improving the taste and flavor of the fresh ginseng extract. CONSTITUTION: The process for producing tea of sugar-free fresh ginseng extract comprises the steps of: washing and selecting the fresh ginseng, and steam-sterilizing and maturing the fresh ginseng; cutting the ginseng into a size of 2 to 4 mm; drying the ginseng and carriers to have 10 to 15% of water content; mixing 30 to 70 wt.% of dried ginseng with 30 to 70 wt.% of carriers; pressurizing the mixture at 4 to 10 kg/cm¬2 and 150 to 500 rpm for 30 sec to 2 minutes to obtain the fresh ginseng-carrier mixture; drying the fresh ginseng-carrier mixture at 30 to 40 deg.C for 20 to 30 hours and cooling it at room temperature; and heating it at 4 to 15 kg/cm¬2 and 5 to 30 rpm for 10 to 20 minutes.

Description

Process for Preparing an Fresh Ginseng Tea by Employing pressurized Transfer Technique

The present invention relates to a method for producing leached ginseng tea. More specifically, the present invention washes and selects raw ginseng, mixes with dried carriers, transfers and lands on carriers by pressurization and transfer methods, and unsweetened ginseng leached tea and ginseng mixed with taste, aroma and ingredients by transfer, landing, etc. It relates to a method for producing a ginseng leach tea mixed with fruit and fruit and a raw ginseng leach tea produced in the past. Conventional ginseng tea is extracted from high temperature, concentrated for a long time, mixed with glucose or lactose, granulated and dried to contain 80 to 90% of sugars, which are irrelevant to the present invention.

The ginseng was named by Emperor Meier in 1843 as the scientific name of Korean ginseng in the taxonomy of Embryophyta, Siphonogama, Angiosprmae, Dicotyledoneae, Archichlamydeae, Unbelliflorae, and Panax, according to Engler's natural classification method.

Many names and analogues are commonly used as ginseng for many reasons. Korean ginseng (Panax ginseng C. A. Meyer) has been the best medicine in Chinese medicine since ancient times and has been mysterious and unrivaled in the natural world.

In order to elucidate the mystery of ginseng, the chemical research on the identity of ginseng has been confronted with the tetracyclic saponin of Damarangge triterpene, and many achievements have been accumulated in pharmacological research, clinical research, and tissue culture. S. Garriques began his research on saponins in 1854, and more than 150 years later, he has made a striking conclusion with the efforts of numerous scholars. Later, in October 1981, 13 kinds of saponins inside and outside ginseng were known, and pharmacological action by saponins was reported to have healing and prevention effects in humans.In August 1985, 9 additional saponins were found, and saponins with diol as a skeleton in white ginseng were found. A total of 22 species, including 14 species, 7 kinds of saponins based on Triol, and one type of saponins based on Oleanolic acil, a pentacyclic oleanic triterpene, were determined and their chemical structures were determined. Specifically, the pharmacological clinical studies of ginseng are discussed by the skeleton and individual structure of saponin, and -Rb2 for diabetes, -Rh2 for anticancer activity, -Rb1 for serum proteinogenic activity, and -Rd for protein synthesis promoter. The report shows that the role of ginseng in human body is proven, and the results of accelerated research and the first international ginseng symposium were held in 1997 can be seen as the result of the excellence of Korean ginseng.

Ginseng has been reported to contain stearic acid, palmitic acid, and oleic acid in relation to carbohydrates, amino acid saponins and fatty acids, and it has been proved to be a substance called panacea, which has a characteristic flavor of ginseng. Ginseng saponin refers to a vegetable that causes continuous foaming when shaken with an aqueous solution. It has been found to be effective in ginseng, that is, a substance involved in medicine.

In addition, the efficacy of ginseng Chilhyosul is said to be spun. Chil Hyo-seol has 1) Bog-gu (Rejuvenation), 2> Immature Blood (Blood and Strengthen the Heart), 3> Conscience (Relieve the mind and relieve stress), 4> Live Support (Lack of fluid) , Quenching thirst, healing diabetes, 5> pulmonary embolism (to protect the respiratory tract and ease nausea and breathing); Toxin detoxification, skin disease treatment, cosmetic effects).

The findings of modern medicine include: 1> homeostatic effects, 2> safe and nontoxic, 3> increased resistance, 4> endocrine control, 5> blood pressure control, 6> promoting metabolism, 7> anti-inflammatory, 8> debilitating, 9> Efficiency Control, 10> Neurostable, 11> Life Extension, 12> Vascular Enhancement, 13> Hematopoiesis, 14> Stomach, 15> Gangjeong, 16> DNA Synthesis, 17> Anticancer, 18> Sperm Enhancement, 19> Antidiabetes, 20> It can be regarded as a governing medicine to control all kinds of diseases by promoting growth.

Ginseng having such efficacy is classified by mountain, lotus root, small and large, form, part, grade, and has a deep relationship with each other. Ginseng is divided into medicines and foods and classified according to their function and responsibility.It is a medicine used for the purpose of treatment and prevention.It is a processed food with a relaxed condition.It is divided into foods such as ginseng tea, ginseng wine, ginseng confectionery or health supplement It is managed.

The purpose of the processing of ginseng is 80 to 85% of undried ginseng, which can not be stored for a long time. Looking at ginseng products, 1> white ginseng, 2> ginseng, 3> ginseng tea, 4> ginseng confectionery, 5> ginseng tablets (extract), 6> ginseng powder, 7> ginseng liquid, 8> ginseng (Tablet), 9> ginseng Pill, 10> ginseng syrup, 11> ginseng wine.

On the other hand, the production of ginseng tea is as follows. Ginseng tea has been managed by extracting and concentrating ginseng into extract tea using extract, powder tea using powder, and the like. The representative ginseng tea is an extract granulated tea, which is concentrated, mixed with glucose and lactose, granulated, and dried, and is gradually losing its palatability. Considering this reality and devising the ginseng tea invention without sugar to inform the excellence of Goryeo ginseng, we invented a functional tea that can meet this era.

Increasingly, there are more and more cases of avoiding all-round ginseng due to anxiety of diabetes and anxiety caused by obesity caused by the development of industry and income increase. The invention is focused on the invention of sugar-free ginseng tea and ginseng tea without the risk of obesity. It is intended to satisfy the desire to drink more than 40 years old for the convenient drinking of ginseng tea, and to overcome the reality that ginseng, which has skin beauty, growth development and anticancer effects, is alienated by young people due to sugar obesity.

On the other hand, the selection and selection of the carrier is a tea (茶) always harmless, harmless and harmless plants, using natural candles, poles, trees, blood, flowers or grains and fruits as carriers to maximize the function It is an invention of the unsweetened raw ginseng complex leaching tea that can achieve a synergistic effect alone or in combination with a carrier.

In the health-oriented culture where teas that can be used for diabetics and obese patients who suffer from sugar by developing teas with various functions are constantly emerging, ginseng ingredients are mixed with carriers to increase efficacy and convenience. Drinking will be an opportunity to publicize the efficacy and function of Korean ginseng, and I am sure that it will be a great opportunity to boast of its efficacy in the world as a ginseng seed country.

The present inventors have developed our tea, which is easy to drink, high palatability, and maintains the function of ginseng using ginseng, and presses and transfers raw ginseng to a carrier so that it can be suitable for the taste of the world and contribute to health promotion. When ginseng is transferred and landed on the carrier without any loss of active ingredients of ginseng, the ginseng complex leaching car is obtained for the user by increasing the maintenance and preference of Korean ginseng when processing it through drying, roasting, crushing and pressure roasting. It confirmed and completed this invention.

After all, the main object of the present invention is to provide a method for producing a mixed unsweetened tea of raw ginseng and the carrier by pressurizing and transferring the components of the raw ginseng to the carrier by a method of pressurizing and transferring. It is to provide an excellent sugar-free leaching tea blended with raw ginseng prepared by one or more or several carrier components and to provide a sugar-free leaching tea using a mixture of several kinds of ginseng in the carrier.

1 is a process chart showing a method for preparing unsweetened raw ginseng leaching tea by the pressure transfer of the present invention.

The manufacturing method of the raw ginseng leaching tea of the present invention is a process of washing and screening raw ginseng, steam sterilization and aging, the process of fragmentation and the process of drying the ginseng and drying the water content of the carrier to 10 to 15% and Raw ginseng 30-70% (w / w) and carrier 30-70% (w) based on the mixed weight of raw ginseng, dried carrier, raw ginseng (hereinafter referred to as ginseng and dried rice) and carrier / w) mixing, pressurizing and transferring to obtain a raw ginseng and carrier mixture, and drying the electric ginseng carrier mixture and then roasting under pressure to expand the tissue of the obtained product. In more detail, the present invention provides a method of manufacturing raw ginseng leaching tea, comprising: (i) washing and selecting raw ginseng to steam sterilization and aging, and (ii) in the process. Cutting raw ginseng obtained into 2-4 mm size, (i) drying the ginseng and the carrier so that the water content is 10 to 15%, and (iii) the raw ginseng and the dried carrier obtained through the above steps. Mix by weight 30 to 70% (w / w) of raw ginseng and 30 to 70% (w / w) of carrier by weight, using 150 to 500rpm rotation and pressure of 4 to 10kg / cm2 using a pressure-transition mixing crusher (B) obtaining a mixture of raw ginseng and a carrier through a pressurized transfer process to simultaneously pressurize, mix, and grind for 30 seconds to 2 minutes, and (i) the mixture of raw ginseng and a carrier at 20C to 40C. After drying for 30 hours, the resulting tissue is expanded and roasted under pressure by heating and roasting with stirring at 5 to 30 rpm for 10 to 20 minutes in an internal pressure 4 to 15 kg / ㎠ pressurized roasting pot (ⅵ ) The expanded product is crushed and crushed to a size of 1 to 5 mm The present invention relates to a method for producing unsweetened raw ginseng leaching tea by a pressurized transfer, characterized by injecting a product into the fruit tea bag. In addition, the raw ginseng is a pressurized transfer, characterized in that selected from white ginseng, grain ginseng, and rice ginseng. It is characterized in that it relates to a method for producing unsweetened raw ginseng leaching tea by the carrier. In addition, the carrier is selected from vinegar, root, tree, blood, flower, grain, fruit, etc. of plants that can be eaten by humans. The present invention relates to a method for producing a sugar-free raw ginseng leaching tea according to the present invention. Furthermore, a method for producing a sugar-free raw ginseng leaching tea by pressurized transition, characterized by further spraying at high pressure with purified water at a pressure of 50-100 ml / kg. Meanwhile, in the method of manufacturing raw ginseng leaching tea, (i) raw ginseng is washed and steamed at 100 to 150 ° C. for 15 to 30 minutes. A process of steaming, (ii) a step of cutting the raw ginseng obtained in the above step into a size of 2 to 4 mm, (iii) a step of drying the water content of the ginseng and the carrier to 10 to 15%, ) The raw ginseng obtained through the above process and the dry carrier are mixed to 30 to 70% (w / w) and 30 to 70% (w / w) of raw ginseng on a weight basis, and the rotation of 150 to 500 rpm and 4 A process of obtaining raw ginseng and a carrier mixture through a pressure-transfer process to simultaneously pressurize and grind for 30 seconds to 2 minutes under a pressure of ˜10 kg / cm 2, and (i) prepare a mixture of raw ginseng and a carrier at 30 to 40 ° C. After drying for 20 to 30 hours at room temperature, the resulting tissue was expanded by heating and roasting with stirring at 5 to 30 rpm for 10 to 20 minutes in an internal pressure 4 to 15 kg / cm2 pressurized cooker, and internal pressure at 4 to 15 kg /. Pressurized transfer, characterized in that the process for roasting for 5 to 10 minutes in a pressurized cooking pot of cm 2 It characterized in that relating to a sugar production method of the green ginseng chimchulcha.

In describing the present invention, raw ginseng leaching tea refers to a sugar-free leaching tea of excellent function including the main components of ginseng and the main components of the carrier by selecting raw ginseng harvested from the ginseng field. Hereinafter, the manufacturing method of the raw ginseng leaching tea of the present invention will be described in more detail by the process.

[First Step]: Obtaining Raw Ginseng

Collect ginseng more than 4 years old from the ginseng field to remove soil, cut the stems and wash them. When washing, pay attention to protect the roots as much as possible, and completely remove the soil two or more times and cut off the diseased parts to sort out raw ginseng. And wash again with a neutral detergent at least once to maintain the water content of ginseng at 80-85% and cut into 2 ~ 4mm in size by using a cutter. The ginseng used at this time can be any ginseng that is effective, and use ginseng and green ginseng over 4 years old and fine roots (misam) over 4 years old. The purchased ginseng is dried ginseng with water content of less than 10-15%, cut into 3-6mm long to make a homogeneous mixture.For comparison, compare the saponin content of ginseng and why The reasons for the use are as follows. Ginseng is divided into brain head, fuselage and fine root, and the head of the brain, fuselage and fine root is called ginseng. The ginseng is classified into eight types, and when the saponin content of large ginseng is 10, small ginseng is compared to 12, skin white ginseng 16, brain head 28, cedar leaf 35, cedar flower 50 and misam 55. Ginseng and lactose) 11, ginseng extract 30, the ginseng extract is important for the purpose of efficacy, and the ginseng (whole ginseng) for the purpose of taste is recognized that the essential ginseng and dried The ratio of mixed ginseng is essential for improving efficacy and palatability.The ratio of ginseng is known to be led by saponin in the roots.The ginseng dried on fresh ginseng by selection and blending is based on the mixed weight of ginseng and misam Raw ginseng 40 to 60% (w / w), dried ginseng 40 to 60% (w / w) to obtain a blended raw ginseng. The raw ginseng obtained is passed through a steam bath at 90 to 100 ° C. for 30 seconds to 2 minutes and aged at room temperature for about 3 hours. After ripening, the fresh ginseng turns into gray and the dried ginseng turns dark brown. It is a good time for the next process. The purpose of using dried ginseng is to make good raw ginseng leaching tea of concentrated saponin by increasing the flavor and taste of finished products and saponin content, and using raw ginseng is carrier and raw ginseng And the moisture of the raw ginseng is in charge of the function as an adhesive catalyst in which dried ginseng blends into one. The blending ratio of raw ginseng is 30 to 70% (w / w) based on the weight of the carrier and the mixture, preferably 40 to 60% (w / w).

Second Step: Obtaining a Carrier

Carriers are foods that can be eaten by humans such as grass, root, tree, blood, flower, cordyceps, agaricus, ganoderma lucidum, shiitake mushroom, etc. Green tea leaves, ginkgo leaves, pine needles, aloe, tofu leaves, spinach, buttercups, kelp, etc., dried to less than 10 to 15%, preferably 10% of carrier using a crusher or grinder 2 ~ 4mm When mixed with raw ginseng, which is crushed and cut to size, plants are selected as carriers that can be enhanced in palatability and efficacy in harmony of taste and aroma.

The proportion of the carrier is determined by the taste and aroma of the carrier itself. When selecting a carrier and selecting two or more carriers, the amount of the carrier itself is adjusted within the compounding ratio of the carrier. The carrier is 30 to 70% (w / w) based on the mixed weight of raw ginseng and carrier, preferably 40 to 60% (w / w), and the ratio of the balance between the efficacy and taste and aroma of raw ginseng is adjusted. Choose.

Third Step: Obtaining a Mixture of Raw Ginseng and Carrier

The mixing ratio of the raw ginseng and the carrier is mixed according to the ratio of the raw ginseng ratio of the first step and the carrier of the second step, and the conditions of the pressure-mixing crusher are 150 to 500 rpm, preferably 250 rpm, of three-phase three horsepower or more. The length of the rotating protrusion is 4-10 cm, preferably 6.5 cm, the outlet diameter is 2-8 mm, preferably 4-6 mm, and the pressure in the crusher is 4-10 Kg / cm 2, preferably 6-6. Pressurized mixed crushing is carried out simultaneously in a crusher for 30 seconds to 2 minutes, preferably 45 seconds to 1 minute, at a state of 8 Kg / cm 2 so that the components of the raw ginseng are transferred and grounded to the carrier. 50 to 100ml / kg based on the mixed weight of the carrier, preferably 80ml / kg by high pressure spraying, spraying by adding or subtracting according to the type of carrier so as to achieve homogeneity of transfer and landing. The heat generated during the pressurized mixing crushing is cooled and homogenized to a high pressure sprayed purified water. Under these conditions, the pressure mixed crushing is 80 to 90% of the transition landing in the first, and 90 to 95% of the transition and landing is made in the second is 97 to 98% in the transition and landing is made. However, as the number of times increases, fine powder is formed, which is not a preferable method for leaching tea. The fine powder passes through filter paper during leaching, causing a problem in the mug. A good condition is that the process of high productivity is achieved when the raw ginseng and the carrier are mixed as much as possible before the pressure-mixed grinding to recover the pressure-mixed crushing once or twice. The mixture of raw ginseng and a carrier is obtained for 2 to 5 mm of noodle rhythm from 2 to 5 mm, which is obtained by transfer and grinding by pressure-mixing grinding without any loss of active ingredient, taste and aroma. The dried product was obtained to obtain a mixture of raw ginseng and a carrier.

The obtained product is crushed to a size of 4 to 6 mm when the moisture (dry) content is 10 to 15% to obtain a final product of the third process.

[Step 4]: Pressurized Stir-Fry Mix of Raw Ginseng and Carrier

Raw ginseng obtained in the third step and the carrier mixed with the carrier was put in a pressure stir-frying pan and heated for 5 to 10 minutes to increase the internal pressure to 4 to 15 kg / cm 2, thereby expanding the tissue of the product and expanding the taste. There is no loss of fragrance, and the time for leaching is shortened and the amount of active ingredient leached is promoted and increased. The obtained product from the pressure cooker is left at room temperature, cooled and crushed into 2-5 mm, more preferably 2-3 mm, with a crusher. When crushed, the powder is mixed with water, granulated and reused.

After the shredding is finished, the product is packed into 1.5g, 0.7g, 1.0g, 1.2g, 1.5g, 1.8g, 2.0g, 3.0g, 5.0g ~ 10g in a filter paper that can be leached.

Moreover, it grind | pulverizes to 250 / cm <2> according to a use, and uses it as a powder difference. The obtained ginseng tea has the color of white, off-white, dark brown, yellow, etc. depending on the carrier, and when it is leached for 1 to 2 minutes with water or other aqueous solution at 90-95 ℃, it has a unique taste with a slight bitter taste. As a complex tea having the efficacy of the tea is excellent in function, such a mixed material is the best leaching at 90 ~ 95 ℃.

The pressurized cooking pot can be used on the market on the principle of Pung Tupgi, and has the specificity that the tissue expansion of the product is determined according to the starch content, moisture and degree of pressurization of the product obtained in the third process. When pressurizing a volume of 1.5 L based on the obtained product, 4 to 7 kg / cm 2 is the best condition that influences the flavor and taste at the most preferable pressure.

It is 6 kg / cm 2 when the cordyceps is used as a carrier, 8 kg / cm 2 when the carrier is used as a carrier, and 5 kg / cm 2 when the lemon or orange is used as a carrier.

The expanded product was pulverized and crushed to a size of 1 to 5 mm, and the obtained product was injected into the filter paper tea bag, and the tissue expanded to 1.5 to 2 times after 1 to 2 minutes in 95 ° C water. This can be seen as proof of leaching rate and leaching amount, and a fully leached disposable filter paper tea bag floats on the water. To expand fresh ginseng or white ginseng 2 to 3 times, add 100g white ginseng to 1L of water, heat it at 100 ℃ for 15-20 minutes, and then heat at 90-95 ℃ for 1 ~ 1.5 hours. In view of the extraction of the same ratio as the present invention, the superiority of the present invention will be recognized.

Through the following examples will be described in more detail the present invention. These examples are only for explaining the present invention in detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. Raw ginseng leaching tea of the present invention is manufactured by a method including a step of transferring and landing on a carrier by a process of pressing, mixing, and crushing, wherein the carrier is a herb, root, neck, blood of a plant that can be cooled by humans. Since all of the flowers, fruits, and vegetables may be included, any other leaching product containing as an important component of raw ginseng should also be considered to be included in the scope of the present invention.

Example 1 Preparation of Raw Ginseng Leachate Tea Using Cordyceps Sinensis as a Carrier

Buy fresh ginseng more than 4 years old, remove soil, cut stems and wash. Be careful not to protect the roots when washing, and then wash it more than once with detergent to keep the water content of ginseng (whole ginseng) at 80 to 85% and cut it into pieces of 2 to 4 mm using a cutter. Cut and section.

Adjust the moisture of more than 4 years old ginseng to less than 10% and cut the size of the ginseng to 3-6mm long so that the homogeneity of the mixture is achieved. Raw ginseng is mixed with 60% of fresh ginseng cut into dried ginseng 40%, passed through a steamer at 100 ° C. for 1 minute, and aged at room temperature for 3 hours.

Cordyceps sinensis is carefully selected and roasted for 10 minutes at 85 ~ 90 ℃ to keep deodorization and moisture content at 8%. Based on the mixed weight of raw ginseng and Cordyceps sinensis, mix 70% raw Ginseng with 30% Cordyceps sinensis. Mixing well to make it homogeneous, pressurized mixing crusher conditions are 250rpm over three-phase and three horsepower, length of rotary crusher of crusher is 6.5cm, outlet diameter is 4mm, and internal pressure of crusher is 6kg / ㎠ The mixture of ginseng Cordyceps sinensis is added to the crusher to make the process of pressure mixing and crushing at the same time, and 80 ml / kg of purified water is sprayed under high pressure based on the mixing amount of raw ginseng and Cordyceps sinensis to cool and homogenize. At least 97% of fresh ginseng was transferred to Cordyceps sinensis and obtained new substance of Cordyceps sinensis, such as noodles of new material that was landed and landed, dried at a temperature below 40 ℃ for 12 hours, and crushed to 4-6 mm in size to obtain a pressurized roasting pot. 6 kg / cm 2 and heated for 5-7 minutes until pressure is generated, and then expand the tissue of raw Ginseng Cordyceps sinensis. Silver filter paper that can be leached in 0.8g, 1.0g, 1.2g, 1.5g, 1.8g, 2.0g, 3.0g, 4.0g, 5.0g, 10g, etc. using an automatic packing machine and commercialized as a leaching tea of raw Ginseng Cordyceps. do.

[Characteristics of Cordyceps Sinensis Used as Carrier]

Cordyceps sinensis refers to a mushroom produced by insects or proteins as a host, and mushrooms that grow mycelia by cultivating mycelium of cordyceps on insect proteins or artificial proteins can be referred to as cordyceps in a broad sense. Ancient Cordyceps sinensis is a proper noun of mushrooms parasitic to larvae of bat moths and is limited to a species called Cordycepssinensis. Due to the imbalance in supply and demand due to the limited environmental conditions for production, Cordyceps are now supplied in large quantities on vegetable or artificial protein instead of insects, contributing to health promotion.

Cordyceps sinensis is a mushroom that parasitizes living larvae and grows protein as a nutrient source. In winter, insects stay on the ground, and in summer, mushrooms that grow through the middle of the back and grow like grass are called cordyceps. It is known that 400 kinds are found all over the world, 350 kinds are found in Japan, and 80 kinds are found in Korea. As a characteristic of Cordyceps sinensis, spores multiply and float in the wind, but when they meet their favorite insects or proteins, they parasiticly actively spread spores, and when they invade the heart of insects, insects die and mycelium multiplies in the body to form mycelia. . Cordyceps is the fruiting body of the germ nucleus extending toward the ground. This cordyceps is said to be the same regardless of the host.

Cunningham, a professor at the University of Glasgow, UK, has found in Cordyceps the components of cordycerin, an important nucleic acid material involved in genetic information. In 1974, Kim Wi-Song announced that Cordyceps was good for anti-tumor.In May 1977, Professor Mayazaki of Tokyo University of Medicine and Medicine announced that it was involved in the prevention and treatment of galactomannan in the study of plysaccharide and proved its efficacy. Cordyceps sinensis is used internationally for the prevention and treatment of adult diseases.

High blood pressure, heart disease, arteriosclerosis, allergic dermatitis, kidney disease, hepatitis, diabetes, energetic enhancement, asthma, fatigue recovery, insomnia, brain disease, old constitution, and malignant tumor destruction (cancer treatment) are said to be effective.

Hypertension Heart disease Arteriosclerosis Allergic dermatitis Kidney disease Hepatitis Diabetes Enhancement Asthma Fatigue Recovery Insomnia Brain disease Old constitution Malignant tumor destruction (cancer treatment)

[Mineral and General Components of Cordyceps sinensis] [Table 1]

Cordyceps sinensis, vitamin B1, B12, A, K, P, amino acids and other basic ingredients to prevent adult disease. K normally preserves intracellular fluid permeable capacity, lowers blood pressure, and accumulates energy as a major component of skeleton and teeth. Cordyceps sinensis has been shown to be effective in increasing the immune function without side effects and effective in all diseases as nourishing tonic.

Raw ginseng Cordyceps leaching tea is the meeting between Korean ginseng, which governs all diseases, and cordyceps, which cure all diseases, and the increased effect of the function is medicine in medicine, which is rapid as tea in tea. We are sure that it will be an invention that satisfies everyone who enjoys tea with loved products regardless of race, gender, age, and quality of life.

The ginseng can be drunk in fruity aroma and taste to children and foreigners who are free from discomfort that takes a long time to make ginseng tang and dislike the aroma and taste of ginseng. I'm sure it's an advantage. When you think that you are carrying and drinking ginseng while traveling, it is an essential tea that combines the simplicity of the present invention, the great invention of leaching in cold water, and the treatment of patients with blood pressure, diabetes, and obesity waiting for ginseng-free tea. As a special product that clearly represents the image of the seed country of Goryeo ginseng, the meaning of the superiority of the present invention is intended.

The ginseng can be drunk in fruity aroma and taste to children and foreigners who are free from discomfort that takes a long time to make ginseng tang and dislike the aroma and taste of ginseng, and the convenience of carrying is another indication of the superiority of the present invention. I'm sure it's an advantage. When carrying a ginseng (white ginseng, red ginseng, grain ginseng, fresh ginseng) while traveling and drinking ginseng soup, the simplicity of the present invention is a great invention that instantaneous complete leaching occurs even at low temperatures, and a ginseng leaching car without sugar. It is a tea made of foods, such as medicine, that prevents and treats patients suffering from obesity, diabetes, and blood pressure adult diseases. The superiority of the present invention appears as a souvenir of.

[Comparison of Raw Ginseng Cordyceps Leachate and White Ginseng]

[Excellence of Fresh Ginseng Cordyceps Leached Tea Compared to Commercial Ginseng Tea]

TABLE 3

The excellence is in the 30's, 5's, 40's, 50's, 5's, 60's, 5's, none of which is good or bad. It is convinced that the desire by the invention is a proven excellent invention.

Example 2 Preparation Method of Leaching Tea with Fresh Citrus Lemon Lemon Citron

Raw ginseng (40% fresh ginseng slices, crushed dry ginseng 60%) was obtained by the first step, and then lemon was selected as a carrier and washed twice or more with a neutral detergent to remove foreign substances from the fruit epidermis. Wash once again. The lemon and citrus used here are fresh natural fruits with vitamin C as its main ingredient, and their function and preference are with us without any explanation. The lemon is cut in half and cut into slices of 2 to 4 mm using a cutter. To be sectioned. Citron, the second carrier, is selected and washed two or more times with a neutral detergent and twice again with purified water to remove foreign substances on the fruit epidermis. The washed citron is sliced into 2 ~ 4mm size using a cutter. By mixing 60% raw ginseng, 20% citron and 20% lemon by weight, the conditions of the pressure mixing grinder were 250rpm by the third process, length of the rotating stone rod 6.5cm, outlet diameter 4mm, pressure inside the crusher 7kg / 2 cm 2 was added to the mixture of raw ginseng lemon citron obtained in the first step and the second step, and operated for 45 seconds to simultaneously perform pressure mixing and grinding, so that the raw ginseng was landed on the lemon citron. Repeated two or more times in the same manner as described above completes the landing landing more than 98%. The obtained product is dried for 30 hours at a temperature of 35 ℃ or less and crushed to 4-6mm to pressurize the conditions of the fourth process The internal pressure of the pot is heated and stirred until it becomes 5 kg / cm 2 to expand the tissue of the obtained product to promote the leaching time and the leaching amount of the active ingredient without loss of taste and aroma. The expanded tissue is shredded into 2-3mm size and packed into disposable tea bags in 0.8g, 1.0g, 1.5g, etc. with leachable filter paper for commercialization. Preparation of Leachate Tea with Fresh Citrus Lemon Lemon

Fresh ginseng lemon citrus fruit is sensitive to temperature, so it is good to dry it for a long time under 35 ℃ because the temperature and drying time are important. Drying at 30 ℃ becomes an excellent product by feeling the fragrance at a temperature of 30 ℃ or more when drinking.

Fresh ginseng lemon citrus fruit is sensitive to temperature, so it is good to dry at low temperature for less than 35 ℃ for a long time. When dried at 35 ℃, the product becomes an excellent product by feeling the fragrance at a temperature of 30 ℃ or more when drinking.

It is a product that is necessary for everyone in the world with fresh fruit aroma and taste, and it is sure to satisfy their needs with a product that is necessary for children, 20s and children who do not like the aroma and taste of ginseng, and other excellence is same as fresh ginseng cordyceps. can do.

Example 3 Preparation of Raw Ginseng Leachate Tea with Mulberry Leaves

Fresh ginseng (60% by weight of fresh ginseng slices, 40% by weight of crushed dried ginseng) was obtained by the first step, and then the mulberry leaves were collected and dried in shade to be crushed into 2 to 5 mm in size. Roast the crushed mulberry leaves at 85 ~ 90 ℃ for 10 ~ 15 minutes. 70% of the raw ginseng obtained in the first step and 30% of the dried mulberry leaves obtained in the previous step were mixed, and then pressurized and mixed crusher was 250rpm, the outlet diameter was 6mm, the length of the rotating rod was 6.5cm, and the internal pressure was 6kg /. Pressurized mixed crushing was performed simultaneously for 45 seconds. The obtained product obtained by the pressure mixed crushing was dried at 45 ° C. for 12 hours and crushed to 4 to 6 mm to adjust the conditions of the pressure cooker of the fourth step to 6 kg / Heated and stirred to 2 cm 2 and expanded tissues of mixed ginseng mulberry leaves to obtain raw ginseng mulberry leaves without loss of taste and aroma, and cooled and cooled with 0.8 g, 1.0 g, Packed with 1.5g disposable tea bags to obtain a good raw ginseng mulberry leaf leaching tea.

According to the first step, raw ginseng (60% fresh ginseng slices, 40% crushed dried ginseng) is obtained. Next, mulberry leaves are collected and dried in shade to crush into 2 to 5 mm. Roasted mulberry leaves at 85 to 90 ℃ for 10 to 15 minutes. After mixing 70% of raw ginseng obtained in the first step and 30% of dried mulberry leaves obtained from electricity, pressurizing and mixing the crusher conditions, the diameter of 250rpm outlet 6mm, the length of the rotating stone 6.5cm, the internal pressure 5kg / ㎠ Press mixed crushing at the same time for 45 seconds. The obtained product obtained by pressure mixing crushing was dried at 40 ° C. for 12 hours, crushed to 4 to 6 mm, and the mixture was heated and stirred so that the conditions of the pressure stir cooker of the fourth step were 6 kg / cm 2, and the mixed product of the fresh ginseng mulberry leaves was mixed. To obtain the product of raw ginseng mulberry leaves without loss of taste and aroma by cooling and packing with disposable tea bags 0.8g, 1.0g, 1.5g with a filter paper that can be leached to obtain excellent raw ginseng mulberry leaf leaching tea. do.

In the former, the characteristics of ginseng are presented to explain mulberry leaves.

[Mulberry leaves]

Mulberry leaf is a nutritious vegetable with various amino acids, mineral fiber and gold and silver. It has 60 times more calcium and 160 times iron than radishes, less vitamins A and C than green tea, but 6.1 times calcium and 2.2 times iron. Pear, 1.4 times more potassium, and 4.7 times more fiber.

Diseases that can be prevented or treated with mulberry leaves include the following.

1> Diabetes, 2> Hypertension, 3> Hyperlipidemia, 4> Stroke, 5> Anticancer

According to the characteristics of the mulberry leaves, raw ginseng mulberry leaf leaching tea is a superior leaching tea that combines the characteristics of ginseng and mulberry leaves to enhance its efficacy and provide maximum convenience, making it an essential tea for diabetics. And completed the invention.

Raw ginseng mulberry leaf leaching tea is an excellent leaching tea that combines the characteristics of ginseng and mulberry leaves to enhance its efficacy and provide maximum convenience. Was completed.

Sensory tests were performed on raw ginseng Cordyceps sinensis, raw ginseng lemon citron, raw ginseng mulberry leaf tea obtained in Examples 1 to 3, and fresh ginseng mulberry leaf tea and the control group for conventional ginseng tea, ssanghwa tea, and cherries. Items of appetite and appetite, sensory relations with sugar, fatigue, and blood pressure were examined. The sensory test was conducted using a 9-point grading method in which 40 experienced panelists scored between 1 (very bad) and 9 (very good). Table 4 shows the results of sensory evaluation on 10 subjects.

Raw ginseng Cordyceps sinensis, raw ginseng lemon citron, raw ginseng mulberry leaf tea obtained in Examples 1 to 3 and the fresh ginseng mulberry leaf tea and the control group for the conventional ginseng tea, ssanghwa tea, 칡 cha available in the market color taste flavor taste, The items related to palatability and appetite promotion were tested for sensory relations with sugar and blood pressure. The sensory test was conducted using a 9-point grading method in which 40 panelists, 20 to 60 years old, were rated by the experienced panelists between 1 (very bad) and 9 (very good). The results of sensory evaluation on 10 patients are shown in Table 4.

This experiment is the result obtained by individual questionnaire after drinking 3 to 5 glasses per day for 3 days per item for 18 days.

As can be seen in Table 4, the raw ginseng leaching tea prepared according to the manufacturing method of the present invention is a control, excellent palatability, aroma, taste harmony and diabetes, blood pressure patients than commercial ginseng tea, commercial twin tea, commercial tea The therapeutic effect and relief provided by this study are regarded as great inventions that satisfy 100% of the range of efficacy that tea has.

As can be seen from the following [Table 4], as a control of the raw ginseng leaching tea prepared according to the production method of the present invention as a control, the result of carrying out the cultivation of Ssanghwa tea of commercial ginseng tea on the market, the better palatability and harmony of flavor and taste, and diabetes and blood pressure The therapeutic effect and relief on patients is regarded as a great invention that satisfies the range of efficacy that tea has.

TABLE 4

Raw ginseng and carrier are well harmonized with artistic harmony, and the high symbol fulfills the obligations of tea, which is incomparable with conventional tea. Drinking as a ginseng leaching tea that shows efficacy is regarded as a worldwide invention with the rights and obligations of ginseng seedling countries.

As we protect Korea with souvenirs representing Korea in the world, we are confident that it will be a manufacturing process protected by people around the world.

The efficacy of ginseng is known to Manmin, but once again I will explain a few. Panax, the ginseng scientific name, means to cure Manmin (Panacea). Until now, the scientific paper on ginseng has been published in about 3,000 pieces, and its components include linoleic acid and linoleic acid, which are unsaturated fatty acids. It is said that it is effective in hypertension because it is involved in the normalization action (Dr. Breck's Adaptogen), and it is effective in hypertension. Japan hardness) is as follows. Ginseng was found to have a specific effect on diabetes and its accompanying symptoms. Interesting announcements that may not only show excellent effects on diabetes-specific infotenes and stamina, but also reduce insulin doses, improve liver function, dizziness, stiff shoulders, dizziness, chest compressions, thirst, mental state, and awareness. The characteristics of raw ginseng for the above sensory tests and pathological papers are described in detail, and for those of ordinary skill in the art, these specific techniques are only preferred embodiments. It is intended to be clear that the scope of the present invention is not limited. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

The efficacy of ginseng is known to Manmin, but once again I will explain a few. Panax, the ginseng's scientific name, is a Greek compound meaning panacea. Until now, the scientific paper on ginseng has been published in 3,000 pieces, and its components include unsaturated fatty acid linoleic acid, linoleic acid, etc., which are related to the prevention and treatment of adult diseases. It is said to have an effect on our body because it is involved in the normalization action (Adaptogen of Dr. Breck) and shows the normalization of the human body in general. In addition, Dr. Ejiji of Japan's team gave the gist of Ginseng's effects test (3 times, Japanese herbal medicine symposium). Ginseng was found to have a specific effect on diabetes and its accompanying symptoms. Not only does it show excellent effects on diabetes-specific infotenes and stamina, but it can also reduce insulin doses and improve liver function, dizziness, stiff shoulders, dizziness, chest compressions, thirst, mental health, and awareness. And has a therapeutic effect. As described in detail the characteristics of raw ginseng for the sensory test and pathological papers as described above, for those of ordinary skill in the art such a specific technique is only a preferred embodiment it is limited the scope of the present invention thereby I want to be sure. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described and demonstrated in detail above, the present invention provides a method of mixing raw ginseng with a carrier and carrying out a transfer landing method on a carrier by a pressure transfer method, and a carrier obtained by transferring the ginseng and carrier to a mixture of raw ginseng and a carrier. Providing a method of manufacturing tea that includes the importance of ginseng and electric ginseng leaching tea to prevent loss of ingredients, loss of taste and flavor, and to provide sugar-free ginseng tea for the first time enhances the pride of Korean ginseng, the main country of ginseng. I believe there is a national effect.

According to the present invention, the raw ginseng is ground-transferred to the carrier by the process of pressure-mixing, grinding, and roasting, and the carrier can be landed to the raw ginseng, to treat the aroma and taste, and all kinds of indigenous ginseng. There is a functional effect of producing a high-quality raw ginseng leaching tea in which the efficacy is combined with the carrier to increase the effective function.

These ginseng leaching teas are excellent in color, taste, aroma, and functionality, have high preference, convenience and convenience, and are functional products that are superior to conventional teas. I am sure that it is a special product according to the invention. [Reference] ⅰ 人蔘 神 蔘 (崔 鎭 浩) 蔘 敎 社 社 ii) 金山 人蔘 (金順基) 著 果 人 (沈 相 龍) 著) 冬蟲夏草 (Cho Deok Hyun and 2 others) 著 眞 率 ⅴ) Mulberry leaf silkworm silk health method (Lee Wanju and 2 people) 著 Seowon

Claims (5)

In the method of manufacturing raw ginseng leaching tea, (i) washing and screening raw ginseng to steam sterilization and aging; (Ii) cutting the raw ginseng obtained in the step to a size of 2 to 4 mm; (Iii) drying the soybean and the carrier so that the water content is 10 to 15%; (Iii) Mixing the raw ginseng obtained by the above process and the dry carrier to 30 to 70% (w / w) and 30 to 70% (w / w) of the raw ginseng by weight, A process of obtaining a raw ginseng and carrier mixture through a pressure transfer process to simultaneously pressurize, mix, and grind for 30 seconds to 2 minutes under rotation of 150 to 500 rpm and a pressure of 4 to 10 kg / cm 2, (Iii) The mixture of raw ginseng and the carrier was dried at 30 ° C.-40 ° C. for 20-30 hours, and then cooled and heated at room temperature with a pressure of 4-15 kg / cm 2 for 10-20 minutes with stirring at 5-30 rpm for 10-20 minutes. Method of producing unsweetened raw ginseng leaching tea by the pressure transfer characterized in that the process of expanding the tissue of the obtained product through the process, and roasting under pressure The method of claim 1, wherein the raw ginseng is selected from white ginseng, grain ginseng, misam ginseng, a method of producing unsweetened raw ginseng leaching tea by pressure transfer. The method of claim 1, wherein the carrier is selected from vinegar, root, neck, blood, flower, grain, fruit, etc., of plants that can be eaten by humans. According to claim 1, wherein the method of producing a sugar-free fresh ginseng leaching tea by the pressurized transition characterized in that the high-pressure spraying of purified water 50 to 100ml / kg during the pressurized transition. In the method of manufacturing raw ginseng leaching tea, (i) steaming raw ginseng and steaming at 100-150 ° C. for 15-30 minutes, (Ii) cutting raw ginseng obtained in the step to a size of 2 to 4 mm; (Iii) drying the soybean and the carrier so that the water content is 10 to 15%; (Iii) The raw ginseng obtained through the above process and the dry carrier are mixed so that the weight of raw ginseng is 30 to 70% (w / w) and the carrier is 30 to 70% (w / w), and the rotation is 150 to 500 rpm. And a process of obtaining raw ginseng and a carrier mixture through a pressure transfer process for simultaneously pressing and grinding for 30 seconds to 2 minutes under a pressure of 4 to 10 kg / cm 2, (Iii) The mixture of raw ginseng and the carrier is dried for 20 to 30 hours at 30 to 40 ° C., followed by heating and roasting with stirring at 5 to 30 rpm for 10 to 20 minutes in a pressurized cooker with an internal pressure of 4 to 15 kg / cm 2. Process of expanding the tissue of the obtained product through, and roasting for 5 to 10 minutes in an internal pressure 4 ~ 15kg / ㎠ pressurized cooking pot (Iii) A method of producing unsweetened raw ginseng leaching tea by pressurization, characterized in that the expanded product is pulverized and crushed to a size of 1 to 5 mm to inject the product into a filter paper tea bag.