KR100397139B1 - 오죽엽차 및 이의 제조방법 - Google Patents
오죽엽차 및 이의 제조방법 Download PDFInfo
- Publication number
- KR100397139B1 KR100397139B1 KR10-2001-0011491A KR20010011491A KR100397139B1 KR 100397139 B1 KR100397139 B1 KR 100397139B1 KR 20010011491 A KR20010011491 A KR 20010011491A KR 100397139 B1 KR100397139 B1 KR 100397139B1
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- South Korea
- Prior art keywords
- bamboo
- tea
- weight
- present
- leaves
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 241001330002 Bambuseae Species 0.000 claims abstract description 59
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 58
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 58
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 58
- 239000011425 bamboo Substances 0.000 claims abstract description 58
- 244000269722 Thea sinensis Species 0.000 claims abstract description 41
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- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000021329 brown rice Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims description 8
- 238000007603 infrared drying Methods 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
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- 230000000694 effects Effects 0.000 abstract description 6
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- 238000001727 in vivo Methods 0.000 abstract description 4
- 231100000419 toxicity Toxicity 0.000 abstract description 4
- 230000001988 toxicity Effects 0.000 abstract description 4
- 235000013616 tea Nutrition 0.000 description 33
- 238000010025 steaming Methods 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 235000021395 porridge Nutrition 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 229910052956 cinnabar Inorganic materials 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000298479 Cichorium intybus Species 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
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- 231100000176 abortion Toxicity 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
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- 210000000941 bile Anatomy 0.000 description 1
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- 230000001882 diuretic effect Effects 0.000 description 1
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- 229940124600 folk medicine Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
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- 238000003306 harvesting Methods 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000000546 pharmaceutical excipient Substances 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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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
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
구 분 | 처리시간(초) | 가열후수 율(%) | 건조전(60℃) | 건조후(60℃) | 품질특성(원적외선/열풍) | ||||
열풍건조 | 원적외선 | 열풍건조 | 원적외선 | 브릭스(Brix) | 색도 | 관능검사* | |||
증 숙 | 30 | 102 | 50.7 | 48.3 | 38.3 | 38.1 | 0/0 | -7.95/-8.80 | ++/+++ |
60 | 106 | 53.0 | 53.0 | 41.3 | 36.2 | 0 | -7.90/-6.05 | ++/++ | |
90 | 124 | 61.7 | 62.3 | 37.1 | 34.2 | 0 | -6.71/-8.15 | ++/++ | |
열 탕 | 30 | 245 | 122 | 122 | 40.0 | 39.7 | 0 | -8.03/-4.17 | ++/- |
60 | 228 | 114 | 114 | 40.8 | 38.2 | 0 | -5.05/-7.61 | ++/++ | |
90 | 231 | 115 | 114 | 35.8 | 39.3 | 0 | -11.20/-8.02 | +++/++ |
항 목 | 시료 1 | 시료 2 | 시료 3 |
오죽잎 | 75 | 65 | 55 |
현미 | 20 | 30 | 40 |
옥수수 | 5 | 5 | 5 |
구 분 | 색도 | 관능검사(5점 평점법) | |||||
L | a | b | 색 | 맛 | 향기 | 기호도 | |
시료 1 | 90.18 | -11.05 | 27.36 | 3.1 | 3.1 | 3.2 | 3.1 |
시료 2 | 91.16 | -10.63 | 26.71 | 3.3 | 3.4 | 3.2 | 3.3 |
시료 3 | 92.96 | -7.43 | 16.85 | 3.2 | 3.2 | 3.1 | 3.2 |
Claims (6)
- 오죽잎을 세척하여 스팀으로 30∼90초동안 증숙시킨후 0∼4℃의 온도에서 1∼2시간 동안 냉각시킨 다음, 건조 및 분쇄한 오죽잎 55∼75중량%, 현미 20∼40중량% 및 옥수수 1∼10중량%를 혼합시키는 것을 특징으로 하는 오죽엽차의 제조방법.
- 오죽잎을 세척하여 100℃의 온도에서 30∼90초 동안 가열한 후 0∼4℃의 온도에서 1∼2시간 동안 냉각시킨 다음, 건조 및 분쇄한 오죽잎 55∼75중량%, 현미 20∼40중량% 및 옥수수 1∼10중량%를 혼합시키는 것을 특징으로 하는 오죽엽차의 제조방법.
- 제1항 또는 제2항에 있어서, 상기 건조는 열풍건조 또는 원적외선 건조인 것을 특징으로 하는 오죽엽차의 제조방법.
- 제3항에 있어서, 상기 열풍건조 또는 원적외선 건조는 50∼60℃의 온도에서 1∼2시간 동안 수행됨을 특징으로 하는 오죽엽차의 제조방법.
- 제1항 또는 제2항에 있어서, 상기 오죽잎은 90∼110메쉬의 크기로 분쇄되는 것을 특징으로 하는 오죽엽차의 제조방법.
- 제1항 내지 제5항중 어느 한 항의 방법으로 제조된 것을 특징으로 하는 오죽엽차.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2001-0011491A KR100397139B1 (ko) | 2001-03-06 | 2001-03-06 | 오죽엽차 및 이의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2001-0011491A KR100397139B1 (ko) | 2001-03-06 | 2001-03-06 | 오죽엽차 및 이의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020071363A KR20020071363A (ko) | 2002-09-12 |
KR100397139B1 true KR100397139B1 (ko) | 2003-09-06 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2001-0011491A KR100397139B1 (ko) | 2001-03-06 | 2001-03-06 | 오죽엽차 및 이의 제조방법 |
Country Status (1)
Country | Link |
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KR (1) | KR100397139B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20210144278A (ko) | 2020-05-22 | 2021-11-30 | 담양죽순 영농조합법인 | 죽순 껍질을 이용한 죽순 껍질차의 제조방법 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100552493B1 (ko) * | 2003-10-21 | 2006-02-14 | (주)명설차 | 죽엽차 및 그 제조방법 |
KR100672842B1 (ko) * | 2005-05-31 | 2007-01-22 | 제주대학교 산학협력단 | 제주조릿대잎 혼합차와 그 제조방법 |
KR100847806B1 (ko) * | 2007-03-23 | 2008-07-23 | 한국과학기술연구원 | 초고압(High hydrostaticpressure)을 이용하여 오죽잎으로부터 항산화활성물질을 추출하는 방법 |
KR101425661B1 (ko) * | 2012-11-30 | 2014-08-05 | 영농조합법인 비비코 | 단일오죽잎차 및 그 제조방법 |
-
2001
- 2001-03-06 KR KR10-2001-0011491A patent/KR100397139B1/ko active IP Right Grant
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20210144278A (ko) | 2020-05-22 | 2021-11-30 | 담양죽순 영농조합법인 | 죽순 껍질을 이용한 죽순 껍질차의 제조방법 |
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KR20020071363A (ko) | 2002-09-12 |
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