KR100523442B1 - A making method of powder, and powder maid by the method - Google Patents

Abstract

The present invention is a leaf body (bamboo leaf, green tea leaf, pine needles, ginkgo leaf, mulberry leaf, etc.), grains (buckwheat, rice, barley, brown rice, etc.) mushrooms, bulbs (round, lotus root, 칡, etc.), Haitai (sashimi, seaweed, etc.) The present invention relates to a method for producing tea powders (덖덖, matcha), etc. More specifically, it has a deep taste and aroma while preserving inherent color and flavor of leafs, grains, mushrooms, bulbs, and haetai. Tea powder ("Gramley tea powder, which has undergone only crushing, and finely powdered after crushing"), which can have its own taste and flavor nutrients, can be mixed with food, or used as an additive to food. "Fine tea powder") and a tea powder produced by the production method.

  Tea and powder manufacturing method of the leaves, grains, mushrooms, bulbs, Haitai, etc. of the present invention is the step of washing each material, immersed in water, acetic acid, citric acid, salt added, drying, primary The method includes crushing, applying the fragrance inherent to the leaf, crushing the grains, and further including fine grinding and powdering. According to this manufacturing method, the texture of bamboo leaves, green tea leaves, pine needles, round leaves, sauerkraut, buckwheat, etc., which are difficult to be consumed in a natural state, is processed well, and the inherent aroma of each material is applied to the tea and powder of the grazing state. It can be enjoyed by each individual as it is processed to be deeply baked, and when used as an additive of various foods, it has an advantage of naturally ingesting respective ingredients.

Description

  Tea powder manufacturing method and tea powder manufactured by this method {A MAKING METHOD OF POWDER, AND POWDER MAID BY THE METHOD}

The present invention relates to a method for producing tea powders such as leaves, grains, mushrooms, bulbs, and haetae, more specifically processed to have a deep taste, color and flavor inherent to the leaves, grains, mushrooms, bulbs, and haetae. The present invention relates to a method for preparing tea powder, such as leaf body, cereals, mushrooms, bulbs, and haetai, which may be ingested and enjoyed by the processed material itself, or mixed with food or used as an additive of food.

Representative bamboo leaves among the leaves are 3,000 kinds of bamboo grows in the world, and 12-3 kinds of bamboo seedlings, king porridge, and cotton pad are grown in Korea. Although there are differences in ingredients according to the habitat and type, and there are differences in ingredients depending on the parts (bamboo leaf, bamboo shoot, kill), protein, fiber, amino acids (asparagine, glutamine, alanine, etc.), fatty acids, vitamins, potassium, calcium, Magnesium, silica and other substances that are beneficial to the human body has been used as a herbal medicine since ancient times. In the literatures such as Dongbobom and Herbal Wood, bamboo is full of taste and taste, but high blood pressure, stroke, diabetes, anemia, insomnia, postpartum fever (freckle, freckles), pediatric games, ulcers, and poisons can be used to control and nourish Has been used.

Meanwhile, pine needles, a kind of leaf species, contain 22 essential amino acids, carbohydrates, manganese, and zinc, and act on the heart and parenteral to promote redox processes of biological tissues, and are effective in inflammation, hemostatic stroke, hypertension, and rejuvenation. Efficacy in. In addition, the volatile components of pine needles, such as alpha-pinene, beta-pinene, and terpene, give a refreshing feeling unique to pine needles, and activate blood flow and body functions.

Buckwheat, a type of grain, is also called erectile, which contains iron, copper, vitamins B1 and B2, and helps the body and neuropathy such as arteriosclerosis, hypertension, glaucoma, diabetes, obesity, and cancer. Strong blood vessels to improve blood circulation.

Lotus root, a type of bulbus, contains amino acids (asparagine, ylangine, tyrosine), a vitamin B12 which is rare in general plants, and neutralizes various toxic substances such as hemorrhagic gastric ulcer, nicotine detoxification, and hypotension, and is effective for tonic and tonic.

As described above, bamboo leaves, pine needles and the like are beneficial to the human body, but are very tough and strong, and thus do not consume natural bamboo leaves and pine needles.

Bamboo leaves, pine needles, as well as other leaf species, seeds, bulbs, etc., even if you want to use them as additives in foods, but the inherent aroma and taste is lost in the process of grading and powdering It was very difficult to grind and powder with the taste.

The present invention has been made to solve the above problems the object of the present invention is a leaf (bamboo leaf, green tea leaf, pine needles, etc.), cereals (buckwheat, brown rice, etc.), mushrooms, bulbs (round, lotus root, 칡, etc.) The present invention provides a method for producing a tea powder and a finely ground fine tea powder in which the nutrients contained in each individual, etc., are maintained without being destroyed and which have a taste and taste unique to each individual.

The present invention is a method for producing tea powders of leafs, cereals, mushrooms, and bulbs, "Grayum tea powder" produced only through crushing the grains, and "Fine tea powder" made by finely powdering again after crushing the grains. It provides a method of manufacturing.

Tea powder manufacturing method of the present invention is to clean the individual, step of immersing in acetic acid, citric acid, salt-added water to remove, sterilize, neutralize the inherent toxicity of the washed individual, sterilized detoxified object Drying after spraying alcohol until the moisture content is less than 5%, first crushing the dried individual, putting the crushed individual into the machine, spraying alcohol again, and then the internal temperature of the machine Is rotated at a low speed of 40-50rpm in the state of 70-100 ℃, and when the individual's own scent starts to vaporize, seal the damper and set it so that the internal temperature of the damper does not exceed 120 ℃, and rotate at a high speed of 200-250rpm. Exposing the subject's unique fragrance to the subject, and gradually breaking the subject through the overlaying step. If the product is packaged and commercialized after crushing the grain rate, the grain rate tea powder which can be used as tea bag tea is completed. The primary crushing and the grading crushing process may be omitted depending on the size in the case of cereals, seeds.

On the other hand, the fine pulverization process is a step of finely pulverizing the object that has undergone the gramometry after the crush rate crushing step to a powder of 100 to 300 mesh, and the fine pulverized object to smooth the surface of the particles to improve the texture Rolling to further comprise the step of fine powdering. As a result, the individual is finely powdered into a fine tea powder.

According to a preferred embodiment of the present invention, the amount of acetic acid added to the water is 0.2 to 0.5% by weight relative to the weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the weight of water, the amount of salt is 0.1 to the weight of water 0.4 wt%.

In addition, according to a preferred embodiment of the present invention, the alcohol content of the liquor that is sprayed after the subject is put into the weaning machine after the first crushing is 14 to 20 degrees, the amount of liquor that is injected is 0.3 to 0.5% of the total weight of the subject to be.

The drying step is a low temperature vacuum drying step or a natural drying step, the low temperature vacuum drying step is subject to the object in a low temperature vacuum dryer to firstly dry until the water content of the object is 18 to 22%, the first drying The alcohol is sprayed with alcohol of 14-20 degrees to 0.3-0.5% of the total weight of the individual, and then dried again until the moisture content of the individual is less than 5%. Spread evenly in well-ventilated shades and dry first until the water content of the individual reaches 18-22%, and drink alcohol with 14-20 degrees of alcohol on the surface of the first-dried individual. After spraying by%, the step is dried again until the moisture content is less than 5%. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

According to the production method of the present invention, the leaf species which can be produced from the gramo tea powder or / and finely powdered fine powder of the gramo tea state is not only bamboo leaves, but also green tea leaves, persimmon leaves, pine needles beneficial to the human body It is applied to almost all leaf types, such as ginkgo leaves, spinach, leek or mulberry leaves, a powder having a unique taste and aroma can be produced. Drying time may change depending on the excess moisture content of the leaf body, such as buckwheat, rice, barley, or brown rice, mushrooms such as matsutake, enoki mushroom, or situation mushroom, bulbs such as roundle, lotus root, or 칡 Depending on the type, such as seaweed, seaweed, seaweed, seaweed, seaweed, etc., depending on the type (legal detoxification time, drying time, temperature and time, etc.), the overall process can be made by the manufacturing method of the present invention. .

Hereinafter, with reference to the accompanying drawings will be described in more detail.

1 is a flow chart of the manufacturing process of the tea (grain grading powder, fine powder) of the leaves, grains, bulbs, mushrooms, Haitai according to a preferred embodiment of the present invention. The method shown in FIG. 1 is applied to each individual so as to have a deep taste and aroma while preserving the unique color and flavor of each individual, so that each of its own taste, aroma, and nutrients can be ingested or mixed with food. Tea powders are prepared that can be consumed or used as food additives.

First, each object is washed clean (S100). Each object is put in the washer and washed thoroughly.

After washing, it is put in a detoxification (legal) tank to remove the inherent toxicity of each individual, and immersed in water to which acetic acid, citric acid and salt are added to neutralize sterilization (S200). Each individual's raw material has its own toxicity. Immersion of each individual in water with acetic acid, citric acid, and salt is intended to eliminate, disinfect and neutralize this inherent toxicity. In general, a series of methods, such as roasting or blanching leaves, cereals, bulbs, mushrooms, and tai chi, are intended to remove individual toxicity. 0.2 to 0.5% by weight of acetic acid, 0.2 to 0.5% by weight of citric acid, and 0.1 to 0.4% by weight of salt are mixed with water, and the mixture is immersed with each individual in a detoxification tank for 12 to 24 hours. . Acetic acid added to water sterilizes and detoxifies, softens the properties of each individual, salt detoxifies and neutralizes it, and citric acid protects each individual's own nutrients, especially by increasing oxygen utilization and preventing the destruction of vitamin C. Role. During immersion, air brower is used to give the mixture fluidity. The reason why air broth is used to provide fluidity to the mixture is to facilitate detoxification, sterilization, and neutralization of each individual by smoothly supplying oxygen. The settling time and mixing ratio differ slightly depending on the type of individual, because the content of fiber, fat, sugar, etc. is different. Preferably, about 0.4% of acetic acid, 0.4% of citric acid, and 0.3% of salt are added to the leaves, and soaked for about 24 hours. Immerse for about 2 hours.

After decontamination of each individual, the alcohol is sprayed on each individual and dried until the moisture content is less than 5% (S300). Each detoxified individual is subjected to a drying process, which minimizes the destruction of nutrients to make its own color scheme and to enhance the flavor.

The drying process is a low temperature vacuum drying process or a natural drying process.

In the low temperature vacuum drying process, each individual is placed in a low temperature vacuum dryer and first dried for about 4 to 8 hours until the water content of each individual reaches 18 to 22%. The alcohol of 14-20 degrees of alcohol is sprayed on the surface of each primaryly dried individual by 0.3-0.5% of the total weight of each individual, and then maintained at 18-22 degrees until the water content is less than about 5%. To dry. The liquor to be sprayed may be a fermented liquor such as sake or distilled liquor such as shochu.

In the case of natural drying, each individual is spread evenly in well-ventilated shades, and is first dried until the moisture content is about 18-22%. Drying time may vary depending on temperature, humidity, degree of ventilation and type of individual. It takes approximately 14 to 18 hours until the water content reaches about 18 to 22%. After a certain period of time, when the water content of each individual is about 18 to 22%, the alcohol of 14-20 alcohols is sprayed by 0.3 to 0.5% of the total weight of each individual on the surface of the first dried individual, Dry until the moisture content is less than about 5%. The total time of natural drying varies depending on the drying environment, but usually takes about 18 to 48 hours.

The reason why the liquor is sprayed on the surface of each individual during the drying of each individual is to shorten the drying time due to the vaporization of alcohol components in the drying process, and to allow the individual's own components to rise up to the surface layer in the subsequent fragrance adding process. In order to ensure that the fragrance is applied to each individual in a short time, to minimize the destruction of nutrients.

Next, each individual dried to less than about 5% of water content is first crushed to a size of about 1 to 3 cm (S400). Cereals and seeds may be omitted depending on the size.

Next, each of the primary shredded objects are put in a whisk, and the incense is added to each object (S500). The coating process first puts each of the first crushed objects into the machine, sprays the liquor to each person, and then rotates at a low speed of 40-50rpm with the internal temperature of the machine being 70 to 100 ℃. After evaporating, the inherent aroma of each individual starts to vaporize, sealing the muffler and maintaining the inside temperature of the muffler at a temperature not exceeding 120 ° C., while rotating at high speed at a speed of 200 to 250 rpm, and adding the incense. The amount of each individual injected into the machine is about 70% of the internal capacity of the machine, and the amount of alcohol injected into each individual is about 14-20 degrees of alcohol and about 0.3-0.5% of the total weight of each individual. do. Initially, at low speeds of about 40 to 50 rpm for about 5 to 10 minutes at a temperature of about 70 to 100-100 until the individual's own fragrance is evaporated, the individual's own fragrance begins to evaporate. Seal the damper and set the inner temperature of the damper so that it does not exceed 120 ℃ and rotate it at high speed at 200 ~ 250rpm to apply the scent, that is, coat. In this case, each individual inside the earlobe is floated to some extent by the centrifugal force, so that the incense coating is evenly distributed throughout the individual. Preferably the incorporation time of the incense is for 5 to 10 minutes. If the time and temperature are exceeded, each individual begins to carbonize, loses its inherent color and flavor, destroys the nutrients in each individual, and accompanies the odor of the muscles.

Each object that has undergone the coating step is crushed to a size of about 0.3 ~ 0.5mm (S600). Grammar crushing is not to cut each object elongately, but to crush each object slightly roundly. Depending on the size of each object, it may be omitted and shredded using a separate gramograph crusher.

After crushing the grains, each object in the grains (grain powder) is vacuum-packed (S700) in an aluminum-coated wrapper and then commercialized into a tea bag product, or the grains in the grains are finely crushed by a fine mill again. It can be finely powdered. The grain rate powder remains rough when you put it in your mouth, so it's a bit too much to swallow right away, and it's generally called a tea bag.

In order to finely powder the finely pulverized powder is finely pulverized to be a fine powder of 100 to 300 mesh (S800). Micro-pulverization may use an air-flow type grinder, which is finely ground to about 100 to 300 mesh depending on the type of food to be added to maintain the individual flavor, color, and nutrients.

Each finely ground object is still rough, so the surface of the particles is rolled to smooth the surface of the particles to improve the texture (S900). Rolling may be accomplished using a machine called a roller mill.

The fine powder is vacuum-packed in an aluminum-coated wrapper, such as a product of a gradiated state, and then stored frozen at a temperature of about -20 degrees or less (S1000). Wrapping of aluminum coating prevents the fragrance from flying out. If air remains inside the package, the processed product may be deteriorated due to the action of microorganisms. In order to suppress the activity of microorganisms, the inside of the package is vacuumed and stored frozen.

Example

Example 1

Bamboo leaves powder was prepared according to the method for producing tea powder of the present invention using the collected bamboo leaves (bamboo leaves).

First, bamboo leaf 30kg was put in an automatic air washer (Rice Korea, Korea, specification: W1000 × L4500 × H1450) and washed thoroughly. Then, 400 g of acetic acid, 400 g of citric acid, and 300 g of salt were added to 100 kg of water, and the washed bamboo leaves were immersed in the mixture for 24 hours. Take out the poisoned bamboo leaves, put them in a low-temperature vacuum dryer (3KMI Tech, STVG-200) and dry them for 1 hour, then spray 100 g of fermented sake (alcohol water: 14 degrees) evenly on the bamboo leaves and dry them. The temperature was set to 20 ° C. and dried again for 6 hours. The dried bamboo leaves were taken out, and first crushed, and then the first crushed bamboo leaves were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). 100 g of fermented sake (alcohol water: 14 degrees) was evenly sprayed on bamboo leaves, and then rotated at a low speed of 45 rpm for about 10 minutes until the internal temperature of the attenuator reached 70-100 ° C. After 10 minutes of slow rotation, the scent began to vaporize. After closing the cap of the battery box and sealing the battery box, the internal temperature was set at 110 ° C. and rotated at a high speed of 200 to 250 rpm. After about 8 minutes had passed, the bamboo leaves were taken out and crushed in a grain rate crusher (Hansung sieve machine, Korea). The grated crushed bamboo leaf tea powder was vacuum packed in an aluminum-coated wrapper and stored frozen. The bamboo leaf tea powder stored in freezer was taken out, made into tea bags, dipped in warm water, and tasted the unique color and aroma of bamboo leaf.

Example 2

In Example 1, some of the grated crushed bamboo leaf tea powder was finely ground to 100 to 300 mash using an air flow grinder (Daedong International, JM-050) before vacuum packing. After fine grinding, it was passed through a roller mill (Dongwang Machinery Co., Model NO. 101) to smooth the surface of the particles to improve the texture. The bamboo leaf fine tea powder passed through the roller mill disappeared the rough feeling, and it also contained the bamboo leaf's inherent aroma, and the surface was smooth and the texture was quite good.

Example 3

A pine mushroom powder was prepared in almost the same manner as in Example 1 using the collected pine mushroom. First, 30 kg of Matsutake mushrooms were placed in an automatic air cleaner (Rice Korea, Korea, Specification: W1000 × L4500 × H1450) and washed thoroughly. Then, 400 g of acetic acid, 400 g of citric acid, and 300 g of salt were added to 100 kg of water, and the washed matsutake was immersed in the mixture for 2 hours. It is immersed for 1 day in the case of leafs, but about 2 hours in the case of mushrooms or haetae. Take out the poisoned pine mushroom, put it in a low temperature vacuum dryer (3KMI Tech, STVG-200) and dry it for 5 hours. The drying temperature was set to 20 ° C. and dried again for 6 hours. The dried matsutake mushrooms were taken out, and first crushed, and then the first crushed matsutake mushrooms were put into a steaming machine (Taehwa Automation Industry Co., Ltd., THDR-18). Fermented sake 100 g of the fermented sake (alcohol number: 14 degrees) was evenly sprayed on the matsutake mushrooms, and then rotated at low speed at a speed of 45 rpm for about 10 minutes until the internal temperature of the rice cake was 70-100 ° C. After 10 minutes of slow rotation, the scent began to vaporize. After closing the cap of the battery box and sealing the battery box, the internal temperature was set at 110 ° C. and rotated at a high speed of 200 to 250 rpm. After about 8 minutes had passed, the pine mushroom was taken out and crushed in a grain rate crusher (Hansung sieve machine, Korea). Grain crushed matsutake tea powder was vacuum-packed in an aluminum-coated wrapper and stored frozen. After removing the pine mushroom tea powder stored in freezer, making it into a tea bag and soaking it in warm water, it was possible to savor the unique color and aroma of the pine mushroom.

Example 4

In Example 3, some of the crushed pine mushroom tea powder was pulverized into 100 to 300 mash using an air flow grinder (Daedong International, JM-050) before vacuum packing. After fine grinding, it was passed through a roller mill (Dongwang Machinery, Model NO. 101) to smooth the surface of the particles to improve the texture.

Example 5

Tea powder was prepared for kelp, which is an example of Haitai, in the same manner as in Example 3 and Example 4. Detoxification time was immersed for about 2 hours in the same manner as mushrooms. The prepared kelp tea powder also retained its unique aroma and color.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order to better understand the claims of the invention which will be described later. Additional features and advantages constituting the claims of the present invention will be described below. It should be appreciated by those skilled in the art that the conception and specific embodiments of the invention disclosed may be readily used as a basis for designing or modifying other structures for carrying out similar purposes to the invention.

In addition, the inventive concepts and embodiments disclosed herein may be used by those skilled in the art as a basis for modifying or designing other structures for carrying out the same purposes of the present invention. In addition, such modifications or altered equivalent structures made by those skilled in the art may be variously changed, substituted, and changed without departing from the spirit or scope of the invention described in the claims.

As described above, according to the tea powder manufacturing method of the present invention, it is possible to produce not only tea powder in the form of tea bags in the form of tea bags but also fine tea powder that can be eaten directly. Bamboo leaves, green tea leaves, pine needles, roundles, sauerkraut, buckwheat, etc., which are difficult to consume in a natural state, are processed with a good texture, and each individual's unique fragrance is deeply cut into the tea powder and the fine tea powder in the state of grazing. Therefore, each individual can enjoy themselves, and when used as an additive of various foods, each individual can be naturally ingested.

1 is a flowchart of a method for preparing tea powder of the present invention.

Claims (9)

To clean the object, Soaking in acetic acid, citric acid, salted water to remove, sterilize and neutralize the inherent toxicity of the washed individual, Spraying liquor to the sterilized detoxified subject and drying until the moisture content is less than 5%, Primary crushing the dried object, The crushed individual is put into the machine and sprayed again.Then, when the internal temperature of the machine is 70-100 ℃, it is rotated at a low speed of 40-50rpm. Setting the internal temperature of the sound absorber so that it does not exceed 120 ° C., and rotating it at a high speed at a speed of 200 to 250 rpm to apply an inherent scent to the individual, and Tea powder manufacturing method comprising the step of crushing the gravimetric object subjected to the coating step. The method of claim 1, Finely pulverizing the subjects having undergone the crush rate after the crush rate crushing to be a powder of 100 to 300 mesh, and Tea powder manufacturing method, characterized in that it further comprises the step of rolling the finely ground object to fine powder to soften the surface of the particles to improve the texture. The method according to claim 1 or 2, The individual may include bamboo leaves, green tea leaves, persimmon leaves, pine needles, ginkgo leaves, spinach, leek or mulberry leaves, Buckwheat, rice, barley or brown rice grains, Mushrooms of matsutake, enoki mushroom or edible mushroom, Round, lotus root or bulbous bulbs, and Tea powder manufacturing method, characterized in that selected from the group consisting of seaweed, seaweed, seaweed, seaweed, seaweed. The method according to claim 1 or 2, The primary crushing or gramometric crushing step is a tea powder manufacturing method, characterized in that omitted according to the size of the individual. The method according to claim 1 or 2, The amount of acetic acid added to the water is 0.2 to 0.5% by weight relative to the weight of water, the amount of citric acid is 0.2 to 0.5% by weight relative to the weight of water, the amount of salt is 0.1 to 0.4% by weight relative to the weight of water Powder production method. The method according to claim 1 or 2, The alcohol content of the liquor which is injected after the first crushing is added to the steamer and the alcohol is 14 to 20 degrees, and the amount of liquor that is sprayed is 0.3 to 0.5% of the total weight of the individual. The method according to claim 1 or 2, In the drying step, the subject is placed in a low temperature vacuum dryer and dried firstly until the moisture content of the subject becomes 18 to 22%, and the alcohol of 14 to 20 degrees of alcohol on the surface of the first dried subject is compared to the total weight of the subject. After spraying by 0.3 to 0.5%, tea powder manufacturing method characterized in that the low-temperature vacuum drying step of drying again until the water content of the individual is less than 5%. The method according to claim 1 or 2, The drying step is to spread the individual evenly in the well-ventilated shade, the first drying until the water content of the individual to 18 to 22%, the alcohol of 14-20 degrees alcohol on the surface of the first dried individual Tea powder manufacturing method, characterized in that the natural drying step of spraying as much as 0.3 to 0.5% relative to the total weight of the individual and dried again until the moisture content is less than 5%. A tea powder produced by the method for producing tea powder according to any one of claims 1 to 8.