KR100368634B1 - Manufacture method of forapricot flower-green tea to use main stuff for apricot flower - Google Patents
Manufacture method of forapricot flower-green tea to use main stuff for apricot flower Download PDFInfo
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- KR100368634B1 KR100368634B1 KR10-2000-0085702A KR20000085702A KR100368634B1 KR 100368634 B1 KR100368634 B1 KR 100368634B1 KR 20000085702 A KR20000085702 A KR 20000085702A KR 100368634 B1 KR100368634 B1 KR 100368634B1
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- Prior art keywords
- plum
- green tea
- drying
- flower
- hours
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 7
- 244000018633 Prunus armeniaca Species 0.000 title 1
- 235000009827 Prunus armeniaca Nutrition 0.000 title 1
- 235000009569 green tea Nutrition 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000020335 flavoured tea Nutrition 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000004913 activation Effects 0.000 abstract description 2
- 235000021018 plums Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000020098 plum wine Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001164374 Calyx Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020336 flavoured green tea Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 매화를 주재로 하는 녹매향차 제조방법에 관한 것으로서, 본 녹매향차는 정선된 매화를 25-30℃에서 8-10시간 1차 건조하는 단계와, 상기 1차 건조물을 60-70℃에서 5-6분간 덕는 단계와, 상기 결과물을 30-35℃에서 7-8시간 2차 건조하는 단계와, 상기 2차 건조물과 증제된 녹차잎을 혼합하는 단계를 포함한다.이와같이, 본 발명인 매화를 주재로 하는 녹매향차 제조방법은 인체활성화에 유용한 녹차와 향이 좋은 매화를 혼합하여 섭취 할 수 있게 함으로써 인체에 유용한 성분의 섭취와 동시에 장기간 지속되는 매화의 향을 즐길 수 있어 사용자의 사용상 유용성을 극대화 한다.The present invention relates to a method for producing a green tea flavored mainly plum, the green tea flavored tea is the step of first drying the selected plum at 25-30 ℃ for 8-10 hours, and the first dried 60-70 ℃ 5-6 minutes at step, and the resultant step of drying the resultant for 7-8 hours at 30-35 ℃, and mixing the secondary dried product and the green tea leaves. The method of manufacturing green tea fragrance tea is made by mixing green tea and fragrant plum, which are useful for human body activation, and enjoy the aroma of plum that lasts for a long time at the same time as ingesting useful ingredients for the human body. Maximize.
Description
본 발명은 매화를 주재로 하는 녹매향차 제조방법에 관한 것으로서, 좀더 상세하게 설명하면 매화와 녹차잎을 소정량 혼합가공하여 향과 영양이 풍부한 매화를 주재로 하는 녹매향차 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a green tea flavored tea mainly based on plum, and more specifically, to a method of manufacturing green tea flavored tea mainly containing plum and abundant plums by mixing a predetermined amount of plum and green tea leaves. .
일반적으로 매화나무는 그 자태와 향이 좋아 예로부터 매실 정과·과자등 다양한 음식에 활용되어오고 있다. 특히 매화열매를 이용하여 제조한 매실주는 맛과 향이 좋아 널리 알려져 있는 술이다. 한방에서는 이러한 매화나무의 뿌리는 매근,잎은 매엽, 씨는 매인, 꽃은 매화라고 하여 약용 및 향기요법으로 사용하고 있다.In general, the plum tree has good shape and aroma, and has been used for various foods such as plums and sweets since ancient times. In particular, plum wine produced using plum blossom is a liquor that is widely known for its good taste and aroma. In oriental medicine, the roots of the plum tree are the roots, the leaves are the leaves, the seeds are the main, and the flowers are the plums.
그러나, 매화나무에서 실질적으로 사용되어 오는 것은 매화의 열매 즉 매실로서 미숙과를 채취하여 알콜에 숙성시킨 매실주와 매실정과를 제조하여 이용해옴으로써 그 제조방법이 매우 번거롭고 제조시간의 소요가 많아 사용자로 하여금 거부감을 주는 문제점이 있다.However, practically used in plum trees is the fruit of plum, or plum, which has been used to produce plum wine and plum fruit ripened in alcohol and ripened in alcohol. There is a problem that makes you feel rejected.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출 한 것으로써, 녹차와 매화를 소정량 혼합하여 녹차와 매화의 향과 더불어 풍부한 영양까지 섭취할 수 있도록 하는 매화를 주재로 하는 녹매향차를 제공하는데 그 목적이 있다.The present invention has been made in order to solve the above problems, by providing a green tea and plum flavored green tea flavored with a plum to enable the intake of rich nutrition with aroma of green tea and plum, The purpose is.
도 1은 본 발명인 매화를 주재로 하는 녹매향차 제조방법에 관한 제조공정도이고,1 is a manufacturing process chart related to a method for producing a green tea flavored tea mainly based on the plum of the present invention,
도 2는 본 발명인 매화를 주재로 하는 녹매향차 제조방법에 관한 교반작업 공정을 나타내는 단면도이다.Figure 2 is a cross-sectional view showing a stirring operation process of a method for producing green tea flavored tea mainly based on the plum of the present invention.
<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>
101 : 녹차잎 102 : 매화101: green tea leaves 102: plum
상기 목적은, 본 발명에 따라, 정선된 매화를 25-30℃에서 8-10시간 1차 건조하는 단계와, 상기 1차 건조물을 60-70℃에서 5-6분간 덕는 단계와, 상기 결과물을 30-35℃에서 7-8시간 2차 건조하는 단계와, 상기 2차 건조물과 증제된 녹차잎을 혼합하는 단계를 포함하는 것을 특징으로 하는 매화를 주재로 하는 녹매향차 제조방법에 의해 달성된다.The object is, according to the present invention, the step of first drying the selected plum at 25-30 ℃ 8-10 hours, the step of drying the primary dried at 60-70 ℃ 5-6 minutes, and the resultant Secondary drying at 30-35 ° C. for 7-8 hours, and mixing the secondary dry matter with the dried green tea leaves. .
여기서, 상기 1·2차 건조단계에서는 발향을 방지하기 위해 한지를 사용하여 건조하는 것을 특징으로 한다.Here, the first and second drying step is characterized in that for drying by using Hanji to prevent the smell.
여기서, 상기 혼합하는 단계에서는 70-75시간 5℃이하에서 매화와 녹차잎을 밀봉교반하는 단계를 더 포함하는 것을 특징으로 한다.Here, the mixing step is characterized in that it further comprises the step of sealing and stirring plum and green tea leaves at 5 ℃ below 70-75 hours.
이하, 첨부한 도면인 도 1을 참고하여 본 발명인 매화를 주재로 하는 녹매향차 제조방법에 관해 좀더 상세하게 알아보면 다음과 같다.Hereinafter, referring to Figure 1 of the accompanying drawings, the present invention will be described in more detail with respect to the method of manufacturing a buckwheat flavor tea mainly based on the plum.
본 발명인 매화를 주재로 하는 녹매향차 제조방법은 정선된 매화를 1·2차 과정에 걸쳐 건조하고 덕는 과정을 통해 매화에 포함된 수분을 증발시킨 후, 교반과정을 통해 녹차와 혼합하여 제조하게 된다.In the method of manufacturing the green tea flavored tea, which is the main subject of the present invention, the selected plum is dried and steamed through the first and second processes to evaporate the water contained in the plum, and then mixed with green tea by stirring. do.
상기 건조단계(M20)에서는 매화를 채취하여 세척하고 매화 꽃잎뒤에 붙어있는 푸른 꽃받침을 제거한 후 정선된 매화를 25-30℃에서 8-10시간 1차 건조하게 된다. 여기서, 1차 건조시 매화의 색과 형태를 그대로 보존하면서 매화의 향을 외부로 발산시키지 않도록 하기 위해 한지로 밀봉한 상태로 건조하게 된다. 상기 한지로 건조하는 이유는 한지는 수분흡수율이 빠르고 좋아 매화의 원형을 그대로 보존하면서 건조시킬 수 있다. 그리고, 상기 1차 건조물에 함유되어 있는 수분을 제거하고 향을 돋우기 위해 60-70℃에서 5-6분간 덕은(M21) 후 완전히 식히게 된다. 이후, 상기 결과물을 30-35℃에서 7-8시간 2차 건조(M22) 하게 되는데 이때에는 1차 건조과정에서 처럼 한지로 밀봉한 상태에서 건조하게 된다.In the drying step (M20), the plum is collected and washed, and the blue calyx attached to the back of the plum petal is removed and the selected plum is first dried at 25-30 ° C. for 8-10 hours. Here, in order to preserve the color and shape of the plum during the first drying as it is so as not to radiate the aroma of the plum to the outside is dried in a sealed state with Hanji. The reason for drying with the Hanji is that the Hanji has a fast water absorption rate and can be dried while preserving the original form of the plum. Then, to remove the moisture contained in the primary dry matter and incense aroma 5-6 minutes at 60-70 ° C (M21) is cooled completely after. Thereafter, the resultant is secondary drying (M22) for 7-8 hours at 30-35 ° C. In this case, the resultant is dried in a sealed state with Hanji as in the first drying process.
상기 교반단계에서는 상기 2차 건조물과 증제된 녹차잎을 혼합(M23)하게 되는데, 첨부한 도면인 도 2와 같이 매화(102)와 녹차잎(101)을 겹겹이 쌓아 밀봉된 상태로 5℃이하에서 70-75시간 보관한다. 이러한 교반단계(M24)에서는 녹차의 흡수력을 이용하여 녹차잎속에 매화향이 골고루 베어들게 하여 매화의 향을 장기간 지속시킬 수 있게 한다.In the stirring step, the secondary dry matter and the mixed green tea leaves are mixed (M23), and the plum 102 and the green tea leaves 101 are stacked and stacked as shown in FIG. Store for 70-75 hours. In this stirring step (M24) by using the absorption power of green tea to make the plum fragrance evenly in the green tea leaves so that the aroma of plum can be sustained for a long time.
이와같이, 본 발명인 매화를 주재로 하는 녹매향차 제조방법은 매화의 향을 오랫동안 지속시킬 수 있어 까다로운 소비자를 후각을 만족시킬 수 있고, 향이 장기간 지속되며, 녹차와 매화에 함유된 성분들로 각종 성인병을 예방할 수 있을 뿐만아니라 여성들의 미용에도 탁월한 효과가 있어 사용자의 사용상 효율성을 극대화 한다.As described above, the method of manufacturing green tea flavored tea based on the present invention of plum is able to maintain the flavor of plum for a long time, satisfying the demanding consumer's sense of smell, the fragrance lasts for a long time, and various adult diseases with ingredients contained in green tea and plum In addition to preventing this, it also has an excellent effect on women's beauty, maximizing user efficiency.
본 발명인 매화를 주재로 하는 녹매향차 제조방법은 인체활성화에 유용한 녹차와 향이 좋은 매화를 혼합하여 섭취 할 수 있게 함으로써 인체에 유용한 성분의 섭취와 동시에 장기간 지속되는 매화의 향을 즐길 수 있어 사용자의 사용상 유용성을 극대화 하는 매우 훌륭한 발명이다.The method for producing green tea flavored tea based on the plum of the present invention enables the user to consume a mixture of green tea and fragrant plum, which is useful for human activation, so that the user can enjoy the aroma of plum for a long time at the same time as ingesting useful ingredients for the human body. It is an excellent invention that maximizes its usefulness.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0085702A KR100368634B1 (en) | 2000-12-29 | 2000-12-29 | Manufacture method of forapricot flower-green tea to use main stuff for apricot flower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0085702A KR100368634B1 (en) | 2000-12-29 | 2000-12-29 | Manufacture method of forapricot flower-green tea to use main stuff for apricot flower |
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| Publication Number | Publication Date |
|---|---|
| KR20010025481A KR20010025481A (en) | 2001-04-06 |
| KR100368634B1 true KR100368634B1 (en) | 2003-01-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR10-2000-0085702A KR100368634B1 (en) | 2000-12-29 | 2000-12-29 | Manufacture method of forapricot flower-green tea to use main stuff for apricot flower |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009035A (en) * | 2002-07-22 | 2004-01-31 | 임명란 | Process for tea using lotus leaf and its flower |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100383553B1 (en) * | 2001-01-18 | 2003-05-12 | 전중석 | The manufacturing method for fragrant green tea |
| KR20020081611A (en) * | 2001-04-19 | 2002-10-30 | 강석식 | A japanese apricot flower tea for and manufacturing process |
| CN104186712A (en) * | 2014-07-05 | 2014-12-10 | 舒城县南港茶叶专业合作社 | Mechanical preparation technology for iris decora tea |
| CN104273249A (en) * | 2014-09-29 | 2015-01-14 | 安徽兰祥园茶业有限公司 | Making method of Xiaolanhua green tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51125800A (en) * | 1975-04-24 | 1976-11-02 | Nitto Shokuhin Kogyo Kk | Method for preparing an ume seaweed drink containing green tea |
| JPS5558077A (en) * | 1978-10-23 | 1980-04-30 | Sumie Hihara | Low-coloric "ume" syrup |
| JPH01160471A (en) * | 1987-12-16 | 1989-06-23 | Jiro Okada | Green tea containing gold leaf, beefsteak plant, ume (plum) and sea tangle |
| KR20020020289A (en) * | 2000-09-08 | 2002-03-15 | 홍철용 | Lotus Tea Manufacturing Process |
| KR101088389B1 (en) * | 2009-10-12 | 2011-12-01 | 주식회사 팝코아테크 | Proximity sensor using radio frequency oscillator with hysteresis compensation function |
-
2000
- 2000-12-29 KR KR10-2000-0085702A patent/KR100368634B1/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51125800A (en) * | 1975-04-24 | 1976-11-02 | Nitto Shokuhin Kogyo Kk | Method for preparing an ume seaweed drink containing green tea |
| JPS5558077A (en) * | 1978-10-23 | 1980-04-30 | Sumie Hihara | Low-coloric "ume" syrup |
| JPH01160471A (en) * | 1987-12-16 | 1989-06-23 | Jiro Okada | Green tea containing gold leaf, beefsteak plant, ume (plum) and sea tangle |
| KR20020020289A (en) * | 2000-09-08 | 2002-03-15 | 홍철용 | Lotus Tea Manufacturing Process |
| KR101088389B1 (en) * | 2009-10-12 | 2011-12-01 | 주식회사 팝코아테크 | Proximity sensor using radio frequency oscillator with hysteresis compensation function |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009035A (en) * | 2002-07-22 | 2004-01-31 | 임명란 | Process for tea using lotus leaf and its flower |
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| KR20010025481A (en) | 2001-04-06 |
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