KR100404923B1 - Method for making a korean herb tea with effect for recovering fatigue - Google Patents

Abstract

The present invention relates to a method of manufacturing herbal tea made of herbal herbal medicine that is effective for fatigue recovery.

According to the method of the present invention, the raw herbal medicines of Ssanghwa tea, Dongguk, Hwanggi, Cheonggung, Cheonggung, Baekchok, Licorice and Cinnamon as raw material herbal medicines or ginseng, baekbokyeong and baekchul were added to the raw material herbal medicines. Washing and slicing it as a composition, steaming the mixed herbal medicines at 120 ° C. for 30 minutes to 2 hours at a pressure of 0.5 kg / cm 2, and the water content of the steamed mixed herbal medicines is 20 to 40%. Drying the dried herbal medicines at a temperature of 80 to 90 ° C. for 5 to 20 minutes, and grinding the roasted mixed herbal medicines to an average particle size of 0.1 to 1 mm and having a moisture content of less than 10%. Drying as possible.

According to the method of the present invention, it is possible to teabag the Ssanghwatang and the Siegejeonbotang, which were conventionally taken mainly as an infusion medicine, so that it is easy to drink Ssanghwatang and the Siegejeonbotang, which are known to be effective in fatigue recovery, as a herbal tea for beverages. .

Description

Method of manufacturing herbal tea effective for fatigue recovery {METHOD FOR MAKING A KOREAN HERB TEA WITH EFFECT FOR RECOVERING FATIGUE}

The present invention relates to a method of manufacturing herbal tea that is effective for fatigue recovery using herbal medicine as a raw material, and more particularly, shows excellent palatability and good leaching property by using the ingredients for Ssanghwa-tang or Sukjeondaebo-tang as shown in Dongbobom. It relates to a manufacturing method of herbal tea.

In recent years, according to the trend of beverage development, more attention is paid to various types of functional drinks reflecting the interests of the health of modern people, rather than simple taste drinks in the past. In the case of functional beverages, if they focus on functionality only, they will be less palatable and less appealing to consumers. Therefore, the focus of development of functional beverages will be on how to harmonize functionality and palatability.

In order to add or improve the functionality through the pharmacological action of herbal medicines by adding herbal herbal ingredients to palatable beverages with their own palatability as a form of functional drinks, some pharmacological effects as a result Beverage products having been developed and marketed.

As a specific example of the functional drink as described above, the domestic patent No. 150703 is spray coating a mixture of extract and xanthan gum and cyclodextrin obtained from various herbal medicines that are expected to have a pharmacological effect on green tea prepared by a known method with a coating solution and hot air. A method for producing green tea mixed tea for improving leaching and palatability by performing far-infrared roasting treatment after drying is disclosed. The patent is concentrated under reduced pressure to extract the extract obtained by extracting any one or two or more of the herbal medicines such as gojija, nagja, Ogapi, hawthorn, or Angelica in a reflux condenser a plurality of times to obtain the extract of the herbal medicines to obtain a common green tea It consists of a manufacturing process of spray coating on the surface of the green tea particles produced by the manufacturing method, which is shown to be excellent leaching property, but the extraction process of the herbal medicines and the coating process on the green tea particles, with the problem of complicated composition of the herbal medicines Rather than expecting pharmacological action, it seems that the focus is on the improvement of partial functionality by adding herbal medicine to the existing green tea.

On the other hand, as a tea-based herbal medicine as a main ingredient, ginseng tea, gojija tea, ogapi tea, gyeoljaja tea and many other types are known and the type is increasing continuously. By the way, the conventional herbal herbal tea is mainly composed of a single herb herbal medicine, which is known to have the herbal medicine that is the main ingredient of tea has been consumed by some consumers due to its own pharmacological action and expectations. However, in terms of palatability, there are not many consumers who drink and expect a certain pharmacological action, which is less popular than coffee or green tea.

When considering only the pharmacological action of herbal medicines, the medicinal herbs obtained by combining various herbal medicines according to the prescription written in the traditional protocol such as Dongbobogam will be most certain, but it takes a lot of time in the process of preparing medicines. Even in the case of individually packaged medicinal herbs in oriental medicine or Chinese medicine, the consumer is not only inconvenient to carry, but also inconvenient to warm up by taking a bath. In addition, most herbal decoctions have a strong bitter taste, which is inferior in palatability and can be expensive in terms of price, and thus it is practically difficult to drink or take as often as a general drink or tea.

The inventor of the present invention pays attention to the fact that modern people suffering from chronic fatigue are increasing due to excessive stress, and thus, Ssanghwa tea or Seopjeondaebotang, which is known to be effective in relieving fatigue, can be manufactured as a food for drinking rather than the conventional form of medicinal herbs. As a result, long-term research has led to the development of a method for manufacturing herbal teas with improved palatability and leachability.

The present invention is a tea bag packaging that is easy to carry and can be stored for a long time by going through the specific processing step for the herbal medicine mixed composition of Ssanghwa-tang or Sipjeondaebo-tang as a medicinal herb mixed with water It is an object of the present invention to provide a method for manufacturing herbal tea, which is effective for fatigue recovery, which allows mass production in the form of a product.

The present invention is to prepare the herbal tea according to a specific series of manufacturing process to improve the leaching and palatability while maintaining the pharmacological action that the Ssanghwatang or the Junjeondaebotang itself has been intact in the preparation of Ssanghwatang or Junjeondaebotang There is a technical feature in that one can easily drink in the form of a car at home or office without having to.

The above object of the present invention is achieved through a manufacturing method of cutting and steaming the herbal medicine constituting Ssanghwatang or Sipjeondaebotang to an appropriate size, steaming, drying, and then grinding and drying the dried herbal medicine mixture.

That is, the present invention is mixed with Baekjak, Sukjihwang, Astragalus, Donkey, Cheonggung, Cheongung, Cinnamon and Licorice according to the mixing ratio shown in Dongbobom as raw herbs, or Sukjihwang, Donggwi, A mixture of Astragalus, Ginseng, Cheongung, Baekbokyeong, Baekchul, Baekjak, Licorice and Cinnamon are mixed in the ratio shown in Dongbobogam to prepare raw materials.

The composition ratio of the raw material of the Ssanghwatang herb of the former during the composition of the raw material is 31% by weight, Baekjak, Sukji Hwang, Astragalus, Angelica and Cheonggung, respectively 12.5%, licorice and cinnamon of 9.375%.

In addition, the composition ratio of raw materials of the latter Jeonjeondaebotang is weight percent by weight of Sukji Hwang, Dongguk, Astragalus, Ginseng, Cheongung, Baekbokryeong, Baekchul, Baekjakpo and Licorice, respectively, 10.81% and the cinnamon is 2.71%. .

Looking at the characteristics of the herbal composition and the medicinal herbs effective in the fatigue recovery constituting the raw herbal medicine in the method of the present invention through the description of the herbal medicine is as follows.

First, Ssanghwa-tang (雙 和 구성된) is a herbal composition consisting of seven natural herbs including Baekjak, Sukjihwang, Hwanggi, Dongguk, Cheongung, Cinnamon and Licorice.後 犯 房 及 大病 後 虛勞 氣 乏 自汗 等 證 "(immortality, pain, bleeding, blood pressure, blood pressure, blood pressure) "If you are all damaged or have sex after work, or have had sexual intercourse after work, and if your body is weak and tired after a major illness, you will be treated for symptoms such as lack of energy and cold sweating." It is described.

In addition, Seopjeondaebotang (十全 大補 湯) is a herbal composition consisting of 10 natural herbal medicines of Sukjihwang, Hwanggi, Ginseng, Baekchul, Baekbokyeong, Danggu, Cheonggung, Licorice, Broiler, and Baekjak.能 調和 陰陽 又 治 虛勞 自汗 "(Gi-Yang-Gi-Yang-Hyang-Hyang-Yang-U-Gi-Hu-Han-Han) is called" Health and bleeding, and all deformities are vulnerable. It is.

Such Ssanghwatang and Sipjeondaebotang take the form of the above-mentioned medicinal composition in water, boil for 30 minutes to 1 hour, extract the liquid, and take it in a container.

Looking briefly at the botanical characteristics and pharmacological action of each herbal medicine constituting the Ssanghwatang and Sipjeondaebotang as follows.

Sukjihwang is a processed and augmented root stem of Rehmannia glutinasa LIBOSCH, a perennial herb belonging to the Scrophulariaceae. It was used for the purpose of treating the symptoms of beef sputum, blood scar, heartworm, menstrual relief, subcutaneous fever, hyeonhoon, tinnitus, and frequent frequent malaise.

Baekbokryeong is the dried fungus of Poria Cocos WOLF, a fungus belonging to the Polyporaceae family. It was used for the purpose of treating symptoms such as nausea.

Broilers are dried bark of Cinnamomum cassia PRESL, an evergreen fungus belonging to the family Lauraceae, and it has the effect of bovine sheep, ovary stomach, decoction, and whole blood vein. It was used for the purpose of treating symptoms such as Hansan Boone, Cold Cold Pain, Transpulmonary Hydration, Yin, Yuju, Heoyangbu, and Lower Upper Heat Limit.

Cheongung is the root of Cnidium officinale MAKINO, a perennial herb belonging to the Umbelliferae, and it has the effects of a parachute and swelling pain. It was used for the purpose of treating the symptoms.

Ginseng is the root of perennial herbaceous ginseng ( Panax ginseng CA MEY) belonging to the family Araliaceae. Ginseng has the effect of Daebogi, high degeneration and Anxin. It was used to treat symptoms such as palpitation, jabbang arm, vigilance, forgetfulness, dizziness headache, abdominal pain, urinary tract, sogal, bubo bubo, soha mangyeong, obliteration and lack of whole blood.

Astragalus is the dried root of perennial herb, Astragalus membranaceus BUNGE, which belongs to the legumes (Leguminosae). It was used to treat symptoms such as incompetence.

Baekchul is dried root stem of perennial herb, Atractylodes macrocephala KOIDZ or Atracetylodes japonica KODIZ. It was used for the purpose of treating the symptoms such as diarrhea, edema, jaundice, moist rain, urinary vulgaris, duhunjahan, tingling anxiety.

Licorice is the root stem of the perennial herb, Gl ycyrrhiza uralensis FISCH, which belongs to the legumeinosae. It has the efficacy of hydration, rotation, detoxification, and coordination drugs. It was used for the purpose of treating symptoms such as poison, poisoning, and plant poisoning. When it was used, it was used for the treatment of symptoms such as non-invasive weakness, food, abdominal pain, fever, pulmonary dysfunction, heart system, and span.

Angelica gigas Nakai, the perennial herbaceous perennial herb (Umbelliferae), is the root of dried blood donation, landscaping pain, and diarrhea. It was used to treat symptoms such as gastrointestinal tract, major intestinal variability, scab, and vaginal injury.

The earl is dried root of Paeonia lactiflora PALL, a perennial herb belonging to Ranunculaceae, and it has the effect of sheep's blood transfusion, lumbar pain and necrosis. It was used to treat symptoms such as fever, menstrual cramps, abortions, and cramps.

When explaining the method of manufacturing a herbal tea that is effective in the fatigue recovery according to the present invention using such a herbal medicine as follows.

According to the method of the present invention, the raw herbal medicines of Ssanghwa tea, Dongguk, Hwanggi, Cheonggung, Cheonggung, Baekchok, Licorice and Cinnamon as raw material herbal medicines or ginseng, baekbokyeong and baekchul were added to the raw material herbal medicines. Washing and slicing it as a composition, steaming the mixed herbal medicines at 120 ° C. for 30 minutes to 2 hours at a pressure of 0.5 kg / cm 2, and the water content of the steamed mixed herbal medicines is 20 to 40%. Drying the dried herbal medicines at a temperature of 80 to 90 ° C. for 5 to 20 minutes, and grinding the roasted mixed herbal medicines to an average particle size of 0.1 to 1 mm and having a moisture content of less than 10%. Drying as possible.

Each step of the method of the present invention reveals the specific process and the reason for numerical limitation as follows.

First, the raw material composition herbal medicines are separated into 1 to 5 mm, which is the size that can be effectively steamed in the steaming step, which is performed after washing by selecting and removing foreign substances for each before mixing.

Next, the steaming step is a process for ensuring good leaching property so that the herbal ingredients can be quickly obtained when immersing the herbal tea obtained as a result of the method of the present invention in hot water, and the steaming time is 2 hours. When it exceeds, there is a problem that the water vapor is changed from the medicinal herb to the water and the components of the medicinal outflow to the outside, on the contrary, less than 30 minutes, the steaming is not properly made, the leachability of the medicinal herb falls. Therefore, the steaming time is preferably maintained at 30 minutes to 2 hours, the most preferable steaming time to maximize the leachability while maintaining the active ingredient of the drug was confirmed to be about 1 hour.

Subsequently, the steamed mixed herbal medicine is in a state of considerable moisture, which is then dried before being transferred to the stir stage. If it is not dried properly, moisture inside the medicinal herbs rises to the surface and is effective. As the ingredients are leaked out along with the water, the active ingredients float on the bottom of the stir-frying pot, and the loss of the active ingredients and the taste and aroma of the tea are adversely affected. On the contrary, when the roasting process is performed on the mixed herbal medicines that are excessively dried, the surface of the herbal medicines burns, resulting in a decrease in the taste and aroma of the tea, and of course, it is inevitable that the active ingredients of the herbal medicines disappear.

Therefore, the moisture content range during drying of the mixed herbal medicines after steaming and before roasting needs to be very carefully controlled. According to the results obtained by repeated tests of the present inventors, when the average moisture content range is about 20-40%, It has been found that the same problem in the roasting process can be avoided, and it is preferable to dry over 2 to 5 hours in a well-ventilated shade as a specific drying condition to obtain such a moisture content range.

Next, the roasting process has a primary purpose of improving palatability to soften the taste and aroma of tea, and is a second step to promote the effect of increasing the leaching property. Teas that have been roasted have a good taste and aroma, but teas that have not been roasted can hardly expect relatively delicious tastes and aromas, and teas that have been roasted compared to teas that have not been roasted even in leachable noodles The leaching speed is fast.

If the temperature of the cooking pot is too high during this stir fry process, the active ingredients of the medicinal herbs may appear in the cooking pot and the medicine itself may burn out. On the contrary, if the temperature is too low, the medicine may not be roasted properly. Preferred roasting temperature obtained by repeated tests is in the range of 80 ~ 90 ℃ and the roasting time in the temperature range may vary slightly depending on the dry state of the mixed herbal medicines before roasting, but approximately 5 to 20 minutes It is determined according to the surface properties and colors of herbal medicines that are visually observed within the range.

Next, the mixed herbal medicines that have been roasted are finally crushed to a size range of 0.1 to 1 mm, which is suitable for tea bag packaging, and then dried so that the moisture content is less than 10%, which is why the moisture content is kept below 10%. This is to exclude the possibility of deterioration during the distribution of tea bags packaged tea products.

The granular herbal tea finally obtained by the method of the present invention is preferably individually packaged in a conventional tea bag, and in some cases may be accommodated in a large container (pack or can) and sold.

Embodiments of the present invention are as follows.

Example 1

According to the raw herbal medicine and the mixing ratio of Ssanghwa-tang shown in Dongbobogam, prepare 312.5g of Baekjak, 125g each of Sukjiwang, Hwanggi-Dangui and Cheongung, and 93.75g each of licorice and cinnamon, and wash and mix them to have an average particle size of about 3mm. It was. Subsequently, the chopped mixed herbal medicines were introduced into a steamer maintained at 120 ° C. under 0.5 kg / cm 2 pressure and steamed for 90 minutes. Next, the steamed mixed herbal medicine with the water taken out of the steamer was placed in a well-ventilated shade and dried for 3 hours. The mixed herbal medicine was dried, but the surface part was kept dry, but the interior was kept to some extent wet. The dried mixed herbal medicines were put into a steaming pot maintained at 85 ° C. and roasted for 15 minutes. The roasted mixed herbal medicines were pulverized with a pulverizer and pulverized so that the average particle size was about 0.7 mm, followed by drying. During drying, the moisture content of the object to be dried was checked, and when the result reached 8%, the drying was completed, thereby obtaining a paired tea as a herbal tea according to the present invention.

Example 2

In the steaming step, the steaming time was maintained at 60 minutes and all other processes were performed in the same manner as in Example 1 to obtain a herbal twin tea according to the present invention.

Example 3

The roasting step was maintained at the roasting temperature at 90 ℃ and the roasting time was maintained for 10 minutes and all other processes were the same as in Example 1 to obtain a herbal twin tea according to the present invention.

Comparative Example 1

The roasting step was omitted and all other processes were the same as in Example 1 above.

Comparative Example 2

After steaming, the roasting process was performed while the water remained slightly on the surface, and the temperature of the cooking pot was maintained at 80 ° C., and all other processes were maintained in the same manner as in Example 1.

Comparative Example 3

In the roasting step, the temperature of the cooking pot was maintained at 130 ° C. and the roasting process was performed for 10 minutes, and all other processes were maintained in the same manner as in Example 1.

Test Example 1

Sensory evaluation

Example of the present invention prepared by Examples 1 to 3 herbal tea and tea prepared by Comparative Examples 1 to 3 produced by 1.5g tea bag and leached in 80 ℃ hot water for 2 minutes, 10 trained Sensory evaluation by rank method was performed by sensory evaluation personnel. The results are shown in Table 1 below.

Sensory test using the ranking method of paired cars (1: poor, 2: normal, 3: good, 4: very good) Sensory tester One 2 3 4 5 6 7 8 9 10 Sum flavor Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 344332 434333 343232 433323 444333 433323 343332 433322 434321 343232 363534282323 Scent Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 433232 334333 433332 334232 343332 444332 333332 344333 433332 444332 353435283022 Leaching Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 434332 433232 344332 443222 433322 343332 434232 434332 443232 343332 373534262821 Overall symbol Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 434322 444322 444332 434322 443232 444232 343322 433232 344332 434333 383637272621

As not shown in Table 1, the Ssanghwa tea according to the present invention exhibited a lighter brownish color than the Ssanghwatang as a general liquid type in leaching into hot water, and the fragrance may feel a certain smell of the Tanghuatang. However, in terms of its strength, it was able to smell softened, soft and soft. In addition, the leaching speed was about the same as the existing green tea, and in palatability, as a result of the roasting process, the bitter taste as a sweetener was softened, and it was able to feel the bitter and refreshing aftertaste.

Example 4

According to the raw herbs and compounding ratios of Sipjeondaebo-tang shown in Dongbobogam, 108.1g each of Sookjihwang, Danggui, Hwanggi, Ginseng, Cheongung, Baekbokryeong, Baekchul, Baekjakpo and Licorice are prepared, washed and mixed with 27.1g of average grain size. It was cut to about 3 mm. Subsequently, the chopped mixed herbal medicines were introduced into a steamer maintained at 120 ° C. under 0.5 kg / cm 2 pressure and steamed for 90 minutes. Next, the steamed mixed herbal medicine with the water taken out of the steamer was placed in a well-ventilated shade and dried for 3 hours. The mixed herbal medicine was dried, but the surface part was kept dry, but the interior was kept to some extent wet. The dried mixed herbal medicines were put into a steaming pot maintained at 85 ° C. and roasted for 15 minutes. The roasted mixed herbal medicines were pulverized with a pulverizer and pulverized so that the average particle size was about 0.7 mm, followed by drying. During drying, the water content of the dried object was checked, and when the resultant reached 8%, the drying was completed, and a tenth carriage was obtained as the herbal tea according to the present invention.

Example 5

In the steaming step, the steaming time was maintained at 60 minutes, and all other processes were performed in the same manner as in Example 1 to obtain a herbal cryobolism according to the present invention.

Example 6

In the stir-fry step to maintain the roasting temperature at 90 ℃ and the roasting time was maintained for 10 minutes and all other processes were the same as in Example 1 to obtain a herbal cryobolism according to the present invention.

Comparative Example 4

The roasting step was omitted and all other processes were the same as in Example 1 above.

Comparative Example 5

After steaming, the drying process was performed while the water remained slightly on the surface, but the temperature of the cooking pot was maintained at 80 ° C., and all other processes were maintained in the same manner as in Example 1.

Comparative Example 6

In the roasting step, the temperature of the cooking pot was maintained at 130 ° C. and the roasting process was performed for 10 minutes, and all other processes were maintained in the same manner as in Example 1.

Test Example 2

Sensory evaluation

Examples of the present invention prepared by Examples 4 to 5 The herbal tea prepared by Comparative Example 4 to 6 and prepared by 1.5g tea bag and leached in 80 ℃ hot water for 2 minutes, 10 people The sensory test by rank method was performed by trained sensory test personnel. The results are shown in Table 2 below.

Sensory tests based on the ranking method of the tenth generation step (1: bad, 2: normal, 3: good, 4: very good) Sensory tester One 2 3 4 5 6 7 8 9 10 Sum flavor Example 4 Example 5 Example 6 Comparative Example 4 Comparative Example 5 Comparative Example 6 444332 434333 333332 433333 443333 433323 343332 433332 434321 343232 373433292523 Scent Example 4 Example 5 Example 6 Comparative Example 4 Comparative Example 5 Comparative Example 6 433232 344333 433232 334232 333322 444332 333322 344333 433332 444333 353435272823 Leaching Example 4 Example 5 Example 6 Comparative Example 4 Comparative Example 5 Comparative Example 6 434332 332232 344332 443233 433323 333332 434232 334332 443232 343332 353433262923 Overall symbol Example 4 Example 5 Example 6 Comparative Example 4 Comparative Example 5 Comparative Example 6 434322 434232 444333 334322 443232 444233 343322 433322 344332 434333 373537272623

As described above, according to the method of the present invention, it is possible to mass-produce Ssanghwa-tang or Sipjeondaebo-tang, which can be conventionally taken in the form of a medicinal herb, and to make tea bags in individual packaging units. It is an effect that you can easily drink a sipjeondaebotang as a beverage tea. That is, the herbal tea according to the present invention is tea bagized and convenient to carry and store, and has good leaching property so that it can be readily consumed in office or home at any time. In addition, the herbal tea according to the present invention, while maintaining the medicinal ingredients exhibited in conventional Shanghwatang or Sipjeondaebotang almost intact, the strong bitter taste that was felt in these medicinal herbs are softened significantly, giving a soft and delicious taste and fragrance while the unique aftertaste unique to medicinal herbs. It has the advantage of leaving.

Claims (2)

According to the agreement, the raw herbal medicine Ssangjihwang, Danggui, Hwanggi, Cheonggung, Baekjak, Licorice and Cinnamon as raw materials of Ssanghwa tea, as a raw herbal medicine, or as a raw medicinal herb, was made from the sintered tea which added ginseng, baekbokyeong and baekchul as the raw herbal medicine Mixing and slicing the mixture at a blending ratio of a ssanghwa tea or a crucible bogie; steaming the mixed herbal medicines at 120 ° C. for 30 minutes to 2 hours at a pressure of 0.5 kg / cm 2; and the water content of the steamed mixed herbal medicines Drying to 20 to 40%, roasting the dried mixed herbal medicines at 80 to 90 ° C. for 5 to 20 minutes, and crushing the roasted mixed herbal medicines to an average particle size of 0.1 to 1 mm and water content. Herbal tea manufacturing method that is effective in fatigue recovery, characterized in that the step of drying to less than 10%. Herbal tea, which is effective in fatigue recovery, characterized in that the tea bag packaging made by the Ssanghwa tea or jeonbodaebo prepared by the method of claim 1.