KR100523837B1 - Tea comprising phellinus linteus packed in tea-bag and method for making the same - Google Patents
Tea comprising phellinus linteus packed in tea-bag and method for making the same Download PDFInfo
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- KR100523837B1 KR100523837B1 KR10-2003-0031974A KR20030031974A KR100523837B1 KR 100523837 B1 KR100523837 B1 KR 100523837B1 KR 20030031974 A KR20030031974 A KR 20030031974A KR 100523837 B1 KR100523837 B1 KR 100523837B1
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- situation mushroom
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- 238000000034 method Methods 0.000 title claims abstract description 32
- 241000001727 Tropicoporus linteus Species 0.000 title 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 75
- 235000021329 brown rice Nutrition 0.000 claims abstract description 23
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 22
- 241000209020 Cornus Species 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 244000269722 Thea sinensis Species 0.000 claims abstract 9
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 206010070834 Sensitisation Diseases 0.000 claims 1
- 230000008313 sensitization Effects 0.000 claims 1
- 241000723353 Chrysanthemum Species 0.000 abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 13
- 238000010828 elution Methods 0.000 abstract description 2
- 238000012858 packaging process Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 36
- 239000004615 ingredient Substances 0.000 description 7
- 230000000144 pharmacologic effect Effects 0.000 description 4
- 241000233866 Fungi Species 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010061825 Duodenal neoplasm Diseases 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 206010030155 Oesophageal carcinoma Diseases 0.000 description 1
- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- 206010054184 Small intestine carcinoma Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000000312 duodenum cancer Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 201000004101 esophageal cancer Diseases 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000003871 intestinal function Effects 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 206010038038 rectal cancer Diseases 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
-
- 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
- A23V2300/24—Heat, thermal treatment
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 상황버섯을 함유하는 티백차 및 그 제조방법에 관한 것이다. 본 발명에 의한 상황버섯을 함유하는 티백차의 제조방법은, 상황버섯을 120 내지 130℃의 고온증기로 15 내지 25분간 멸균소독하는 멸균공정; 상기 멸균된 상황버섯을 130 내지 150℃의 온도에서 20내지 25분간 볶는 볶음공정; 상기 볶음공정을 거친 상황버섯 35 내지 45중량%에 현미 35 내지 45중량%, 산수유 5 내지 15중량% 및 감국화 5 내지 15중량%를 첨가하여 입자의 크기가 1 내지 2mm가 되도록 분쇄하는 혼합분쇄공정; 및 상기 분쇄된 혼합원료를 포지에 넣어 밀봉 처리하는 티백포장공정으로 이루어진다. 이때, 상기 현미는 120 내지 130℃의 온도에서 15 내지 25분간 볶은 것이고, 상기 산수유는 80 내지 90℃의 온도에서 15 내지 25분간 볶은 것이며, 상기 감국화는 100 내지 110℃의 고온 증기로 5 내지 15분간 멸균소독된 것임을 특징으로 한다.The present invention relates to a tea bag containing a situation mushroom and a method for producing the same. Tea bag manufacturing method containing the situation mushroom according to the present invention, sterilization process sterilization of the situation mushroom with a high temperature steam of 120 to 130 ℃ for 15 to 25 minutes; Roasting step of roasting the sterilized situation mushroom 20 to 25 minutes at a temperature of 130 to 150 ℃; Mixed grinding to grind so that the size of the particles is 1 to 2mm by adding 35 to 45% by weight of brown rice, 5 to 15% by weight of cornus oil and 5 to 15% by weight of chrysanthemum to 35 to 45% by weight of the situation mushroom after the roasting process fair; And it is made of a tea bag packaging process for sealing the put the mixed raw material in the paper. At this time, the brown rice is roasted for 15 to 25 minutes at a temperature of 120 to 130 ℃, the cornus oil is roasted for 15 to 25 minutes at a temperature of 80 to 90 ℃, the chrysanthemum is 5 to 5 with hot steam of 100 to 110 ℃ Characterized in that sterilized for 15 minutes.
이와 같은 본 발명에 따른 상황버섯을 함유하는 티백차는 가용성분들의 용출이 용이하여 온수에서 바로 우려낼 수 있어 휴대 및 복용이 간편하고 현미, 산수유 및 감국화가 첨가되어 있어 보다 감칠맛이 나는 특징이 있다.The tea bag tea containing the situation mushroom according to the present invention can be easily dissolved in hot water because the elution of the soluble components are easy to carry and take, and brown rice, cornus and chrysanthemum is added, it is characterized by a more rich taste.
Description
본 발명은 상황버섯을 함유하는 티백차 및 그 제조방법에 관한 것으로, 보다 상세하게는 상황버섯에 현미, 산수유 및 감국화를 첨가한 혼합원료를 분쇄하여 티백포장함으로써 온수에서 바로 우려낼 수 있어 휴대 및 복용이 간편하고 감칠맛이 나는 상황버섯을 함유하는 티백차 및 그 제조방법에 관한 것이다.The present invention relates to a tea bag tea containing a situation mushroom and a method for manufacturing the same, and more particularly, by crushing the mixed raw material added with brown rice, cornus oil and chrysanthemum to the situation mushroom and packaging it with tea bags so that it can be taken directly from hot water. And it relates to a tea bag tea containing a situation mushroom with a simple and umami taste and its preparation method.
상황버섯은 민주름버섯목(aphylloporales) 진흙버섯(phellineceae)에 속하는 백색부후균으로 번식이 잘되지 않는 매우 희귀한 담자균류의 다년생 버섯으로서 학명은 펠리누스 린테우스(Phellinus linteus), 목질진흙버섯이라 한다. 상황버섯은 소화기 계통의 암인 위암, 식도암, 십이지장암, 결장암, 직장암 등에 대해 약리작용을 가지며, 면역기능을 향진시키고 오장기능을 활성화시킨다. 또한 상황버섯의 단백결합 당체는 96.7%의 강력한 항암력을 가진 것으로 알려져 있다(버섯학, 교학사).Situation mushroom is a white fungus belonging to aphylloporales muel mushroom (phellineceae) which is a very rare perennial fungus that is difficult to breed. . Situation mushroom has pharmacological action against gastric cancer, esophageal cancer, duodenal cancer, colon cancer, rectal cancer, etc. of the digestive system, and promotes immune function and activates the intestinal function. In addition, the protein-binding sugar of the situation mushroom is known to have a strong anticancer activity of 96.7% (mushroom, school history).
상기의 효능들로 인하여 예로부터 상황버섯은 귀한 약재로 인식되어 병중의 환자에게 이용되어 왔으나, 그 복용법이 매우 제한되어 있어 대체로 장시간 동안 탕기로 달여서 음용하였다. 이 경우 탕기는 표면이 매끄러운 유리그릇이나 유리약탕기가 바람직하며, 만일 재래식 도자기약탕기나 주전자를 사용하게 되면 그릇 내부의 가장자리에 상황버섯의 다당류가 찌꺼기처럼 붙게 되는 단점이 있다. 따라서, 최근에는 달이지 않고 바로 복용할 수 있는 제품들이 출시되고 있는데, 그 예로서 상황버섯의 엑기스를 추출하여 만든 음료나 차, 식품에 첨가하거나 물에 타서 섭취할 수 있는 상황버섯 분말 등이 있다. 그러나, 상기의 제품들은 그 제조방법이 복잡하여 가공비가 많이 들거나 상황버섯 본래의 맛과 향을 느끼기 어려운 단점이 있어 아직까지는 일반 수요자들에게 널리 이용되지 못하고 있는 실정이다. 따라서, 상기 우수한 약리적 기능을 가진 상황버섯의 고유의 맛과 향을 살리는 동시에 보다 쉽고 간편하게 휴대 및 복용할 수 있는 제품의 개발이 요구되고 있다.Due to the above effects, situation mushrooms have been recognized as a valuable medicine and have been used in patients with illnesses. However, since the dosage method is very limited, it is usually consumed by boiling water for a long time. In this case, the water bowl is preferably a glass bowl or glass yaktanggi smooth surface, if using a conventional ceramic water bath or kettle, there is a disadvantage that the polysaccharides of the situation mushroom on the edge of the inside of the bowl sticks. Therefore, recently, products that can be taken immediately without getting into the market are introduced, for example, a situation mushroom powder that can be added to a beverage, tea, or food made by extracting extracts of situation mushrooms or ingested in water. . However, the above-mentioned products have a disadvantage that it is difficult to feel the original taste and aroma of the process mushrooms or the situation of mushrooms due to the complicated manufacturing method is not yet widely used by the general consumer. Therefore, there is a demand for the development of a product that can be easily and conveniently carried and taken at the same time utilizing the unique taste and aroma of the situation mushroom with excellent pharmacological function.
이에 본 발명자는, 맛이 시고 독이 없으며 허리와 무릎을 따뜻하게 하고 수장(水臟)을 도우며 소변을 이롭게 한다고 하는 산수유(동의보감) 및 머리를 맑게 하고 눈을 밝게 하며 간장의 기(氣) 부족을 돕고 눈과 피를 생하게 하며 눈병을 제거하고 혈기를 이익하게 하고 몸을 가볍게 한다고 알려져 있는 감국화, 그리고 구수한 맛을 내는 현미를 더 첨가하여 보다 감칠맛을 좋게 함은 물론 상황버섯을 포함한 이들 혼합원료를 분쇄하여 티백포장함으로써 휴대 및 복용이 간편한 본 발명을 완성하게 되었다.Therefore, the present inventors have a taste, no poison, and help to make the back and knees warm, help the bowels, urinate, and clear the head, clear the head, brighten the eyes, and help the lack of soy sauce. These blended ingredients, including mushrooms, are added to make it more delicious by adding chrysanthemums, which are known to make the eyes and blood vivid, remove eye diseases, benefit the blood, and lighten the body, and brown rice with a delicious taste. By pulverizing and packaging tea bags, the present invention is easy to carry and take.
본 발명은, 기존의 상황버섯 복용법의 한계를 극복하여, 상황버섯에 함유된 유용한 성분의 용출을 용이하게 하는 처리과정을 포함하는 상황버섯을 함유하는 티백차의 제조방법을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a method for producing a tea bag tea containing the situation mushroom, including a process for overcoming the limitations of the conventional situation mushroom taking method, to facilitate the elution of useful ingredients contained in the situation mushroom. .
본 발명의 다른 목적은, 상황버섯에 현미, 산수유 및 감국화를 첨가하여 보다 감칠맛이 좋고, 휴대 및 복용이 간편한 상황버섯을 함유하는 티백차를 제공하는 것이다. Another object of the present invention is to add a brown rice, cornus oil and chrysanthemum to the situation mushrooms to provide a tea bag tea containing more delicious taste, easy to carry and take.
상기한 목적을 달성하기 위하여, 본 발명에 따른 상황버섯을 함유하는 티백차의 제조방법은, 상황버섯을 120 내지 130℃의 고온증기로 15 내지 25분간 멸균소독하는 멸균공정과; 상기 멸균된 상황버섯을 130 내지 150℃의 온도에서 20내지 25분간 볶는 볶음공정과; 상기 볶음공정을 거친 상황버섯 35 내지 45중량%에 현미 35 내지 45중량%, 산수유 5 내지 15중량% 및 감국화 5 내지 15중량%를 첨가하여 입자의 크기가 1 내지 2mm가 되도록 분쇄하는 혼합분쇄공정 및; 상기 분쇄된 혼합원료를 포지에 넣어 밀봉 처리하는 티백포장공정;을 포함하는 것을 특징으로 한다. In order to achieve the above object, the manufacturing method of tea bag tea containing the situation mushroom according to the present invention, sterilization process for sterilizing 15 to 25 minutes sterilized by a high temperature steam of 120 to 130 ℃; A roasting step of roasting the sterilized situation mushroom at a temperature of 130 to 150 ° C. for 20 to 25 minutes; Mixed grinding to grind so that the size of the particles is 1 to 2mm by adding 35 to 45% by weight of brown rice, 5 to 15% by weight of cornus oil and 5 to 15% by weight of chrysanthemum to 35 to 45% by weight of the situation mushroom after the roasting process Process and; It characterized in that it comprises a; tea bag packaging step of sealing the put the mixed raw material pulverized paper.
이때, 상기 현미는 120 내지 130℃의 온도에서 15 내지 25분간 볶은 현미이고, 상기 산수유는 80 내지 90℃의 온도에서 15 내지 25분간 볶은 산수유이며, 상기 감국화는 100 내지 110℃의 고온 증기로 5 내지 15분간 멸균소독된 감국화임을 특징으로 하며, 티백포장시 상기 분쇄된 혼합원료를 개인용으로는 1.2 내지 1.5g씩, 가정용으로는 5 내지 7g씩 티백포지에 넣어 포장하는 것이 가장 바람직하다.At this time, the brown rice is brown rice roasted for 15 to 25 minutes at a temperature of 120 to 130 ℃, the cornus oil is a wild corn roasted for 15 to 25 minutes at a temperature of 80 to 90 ℃, the chrysanthemum is hot steam of 100 to 110 ℃ It is characterized in that the sterilized sterilized chrysanthemum for 5 to 15 minutes, packaging the crushed mixed raw materials 1.2 to 1.5g for personal use, 5 to 7g for home use is most preferably packaged in tea bag packaging.
또한, 본 발명에서는 상기 제조방법으로 제조된 상황버섯을 함유하는 티백차를 또 다른 특징으로 한다. 이러한 상황버섯을 함유하는 티백차는 유용성분들의 용출이 용이하여 온수에서 바로 우려내어 음용할 수 있으며, 복용 및 휴대가 간편하고, 현미, 산수유 및 감국화의 첨가로 보다 감칠맛이 좋은 특징이 있다. In addition, the present invention is characterized by another tea bag containing a situation mushroom prepared by the above production method. Tea bag tea containing this situation mushroom is easy to dissolve the useful ingredients can be drunk immediately in hot water, drinkable, easy to take and carry, and has a rich taste characteristics by the addition of brown rice, cornus and chrysanthemum.
이하, 본 발명의 상황버섯을 함유하는 티백차의 제조방법을 보다 구체적으로 설명한다.Hereinafter, the manufacturing method of the tea bag tea containing the situation mushroom of the present invention will be described in more detail.
본 발명에 따른 상황버섯을 함유하는 티백차의 제조방법은 상황버섯의 멸균공정으로부터 시작되는데, 종균배양으로 생육된 상황버섯을 건조한 후 120 내지 130℃의 고온증기로 15 내지 25분간 멸균소독하여 상황버섯을 살균한다.Tea bag manufacturing method containing the situation mushroom according to the present invention starts from the sterilization process of the situation mushroom, dried after the growth of mushrooms grown in spawn culture, the situation by sterilizing 15 to 25 minutes with a high temperature steam of 120 to 130 ℃ Sterilize the mushrooms.
다음으로, 상기 멸균된 상황버섯을 적당한 크기, 바람직하게는 1 mm 내지 5 cm 의 크기로 부수어 130 내지 150℃의 온도에서 20내지 25분간 볶아준다. 이는 상황버섯 고유의 색을 내게 하고 상황버섯을 함유하는 티백차를 온수에 넣었을 때 단시간 내에 잘 우러나게 하기 위함이다.Next, the sterilized situation mushroom is crushed to a suitable size, preferably 1 mm to 5 cm in size and roasted for 20 to 25 minutes at a temperature of 130 to 150 ℃. This is to give the unique color of the situation mushroom and to make it look good within a short time when the tea bag tea containing the situation mushroom is put in hot water.
다음 공정은 혼합분쇄공정으로서, 상기의 멸균, 볶음공정을 거친 상황버섯에 현미, 산수유 및 감국화를 첨가, 혼합하여 일정한 크기로 분쇄하게 된다. 상황버섯에 혼합되는 상기 재료들은 각각 전처리 공정을 거친 것으로, 상기 현미는 120 내지 130℃의 온도에서 15 내지 25분간 볶은 것이고, 상기 산수유는 80 내지 90℃의 온도에서 15 내지 25분간 볶은 것이며, 상기 감국화는 100 내지 110℃의 고온 증기로 5 내지 15분간 멸균소독된 것임을 특징으로 한다. The next process is a mixed grinding process, in which the brown rice, cornus oil and chrysanthemum are added to the situation mushrooms which have undergone the sterilization and roasting process, and mixed to grind to a predetermined size. The ingredients to be mixed in the situation mushrooms are each subjected to a pretreatment step, the brown rice is roasted for 15 to 25 minutes at a temperature of 120 to 130 ℃, the cornus oil is roasted for 15 to 25 minutes at a temperature of 80 to 90 ℃, Chrysanthemum is characterized in that the sterilized sterilization for 5 to 15 minutes by hot steam of 100 to 110 ℃.
차의 맛과 향을 좋게 하기 위해서는 혼합비율이 중요한데, 상황버섯 35 내지 45중량%, 현미 35 내지 45중량%, 산수유 5 내지 15중량% 및 감국화 5 내지 15중량%가 되도록 혼합하는 것이 가장 바람직하다.In order to improve the taste and aroma of tea, the mixing ratio is important, but it is most preferable to mix it so that it is 35 to 45% by weight of mushrooms, 35 to 45% by weight of brown rice, 5 to 15% by weight of cornus oil and 5 to 15% by weight of chrysanthemum. Do.
이때, 현미, 산수유 및 감국화와 더불어, 차의 맛과 향을 좋게 하고 약리 기능을 향상시키기 위해 가시오가피, 당귀 또는 귤껍질을 더 첨가할 수도 있다.At this time, in addition to brown rice, cornus and chrysanthemum, to improve the taste and aroma of tea and to improve the pharmacological function, may be further added to the bark, Angelica or tangerine peel.
상기와 같이 혼합된 원료를 입자의 크기가 1 내지 2mm가 되도록 분쇄한다. 본 발명에서 확인한 바에 의하면 상기와 같은 중량비로 혼합하고 입자의 크기를 1 내지 2mm로 분쇄하였을 때 맛과 향이 가장 우수하며 온수에서 잘 우러나게 된다.The mixed raw materials as described above are pulverized to have a particle size of 1 to 2 mm. According to the present invention, when mixed in the weight ratio as described above and when the size of the particles are ground to 1 to 2mm, the taste and aroma is the best and is well brewed in hot water.
최종적으로, 상기 분쇄된 혼합원료를 티백포지에 넣어 밀봉 처리하는데, 이때 개인용으로는 1.2 내지 1.5g씩, 가정용으로는 5 내지 7g씩 포장하는 것이 가장 바람직하다.Finally, the pulverized mixed raw material is put into a tea bag bag and sealed, wherein packaging is preferably 1.2 to 1.5 g for individuals and 5 to 7 g for household use.
상기의 과정을 거쳐 제조된 상황버섯을 함유하는 티백차는 상황버섯에 현미, 산수유 및 감국화를 첨가하여 보다 감칠맛이 좋고, 이들 혼합원료를 분쇄하여 티백포장하였기 때문에 온수에서 바로 우려내어도 유용한 성분이 쉽게 용출되어 복용 및 휴대가 간편함이 특징이다.Tea bag tea containing the situation mushrooms prepared through the above process is more flavorful by adding brown rice, cornus oil and chrysanthemum to the situation mushrooms, and these ingredients are pulverized and packed with tea bags so that useful ingredients can be easily brewed in hot water. It is eluted and is easy to take and carry.
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하지만, 본 발명의 권리범위가 본 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to the Examples.
＜실시예＞<Example>
1. 상황버섯의 수득1. Production of Situation Mushroom
본 발명의 상황버섯을 함유하는 티백차를 제조하기 위하여, 톱밥 100 중량부에 대하여 미강 10 중량부, 포도당 2 중량부, 칼슘 2 중량부 및 수분 70 중량부를 함유하는 살균된 톱밥배지에 상황버섯균을 접종한 후 평균온도 23∼25℃의 종균배양실에서 35일 동안 배양하였다. 배양이 완료된 종균을 생육실로 옮겨 상황버섯 생육을 시작한 지 15일 만에 1주기 버섯을 수확하였고, 같은 방법으로 3주기까지의 버섯을 수확하였다. 수득한 상황버섯을 깨끗한 물로 씻은 후, 내부 온도가 60∼70℃인 건조기에 상황버섯을 넣고 약 24시간 정도 건조시켰다.To prepare a tea bag tea containing the situation mushroom of the present invention, the situation mushroom bacteria in sterilized sawdust medium containing 10 parts by weight of rice bran, 2 parts by weight of glucose, 2 parts by weight of calcium and 70 parts by weight of water, based on 100 parts by weight of sawdust After inoculation was incubated for 35 days in a spawn culture room with an average temperature of 23-25 ℃. After the completion of the cultivation, the seedlings were transferred to the growth chamber, and the mushrooms were harvested one cycle only 15 days after the growth of the situation mushrooms. The mushrooms were harvested up to three cycles in the same manner. After washing the obtained mushrooms with clean water, the mushrooms were put in a dryer having an internal temperature of 60 to 70 ° C and dried for about 24 hours.
2. 멸균공정2. Sterilization Process
건조된 상황버섯을 고압스팀 살균솥에 넣어 120 내지 130℃의 고온증기로 약 20분간 멸균소독하였다. 상기의 온도범위보다 온도를 더 높였을 때는 상황버섯의 탄화가 일어나 버섯의 색깔과 향이 나빠졌고, 상기의 온도범위보다 낮추었을 때는 살균효과가 감소하였다. 본 공정은 상황버섯의 살균이 주목적이며, 또한 유용성분이 잘 우러나게 하려는 것이다. The dried situation mushroom was put into a high pressure steam sterilization pot and sterilized for about 20 minutes with a high temperature steam of 120 to 130 ° C. When the temperature was higher than the above temperature range, the mushrooms were carbonized, and the color and aroma of the mushrooms were worsened. When the temperature was lower than the above temperature range, the bactericidal effect was decreased. The main purpose of this process is to sterilize the situation mushrooms, and to make the useful components well.
3. 볶음공정3. Roasting process
멸균공정을 거친 상황버섯을 적당한 크기, 바람직하게는 1 mm 내지 5 cm 의 크기로 부수어 130 내지 150℃의 온도에서 약 20분간 볶아주었다. 상기 온도범위보다 높은 온도에서 볶았을 경우 상황버섯의 탄화가 발생하였고 상기 온도범위보다 낮은 온도에서는 상황버섯 특유의 색깔을 낼 수 없었다. 본 공정은 상황버섯 고유의 색을 내게 하고 상황버섯을 함유하는 티백차를 온수에 넣었을 때 단시간 내에 잘 우러나게 하는 것이 주목적이다.The sterilized mushrooms were crushed to a suitable size, preferably 1 mm to 5 cm, and roasted for about 20 minutes at a temperature of 130 to 150 ° C. When roasted at a temperature higher than the temperature range, carbonization of the situation mushroom occurred, and at a temperature lower than the temperature range, the color of the situation mushroom could not be produced. The main purpose of this process is to give the unique color of the situation mushroom and make it look good within a short time when the tea bag tea containing the situation mushroom is added to hot water.
4. 현미, 산수유 및 감국화의 전처리공정4. Pretreatment process of brown rice, cornus and chrysanthemum
현미는 시중에서 구입한 것이며, 현미 특유의 구수한 맛을 내기 위하여 120℃ 정도의 온도에서 약 20분간 볶아주었다. Brown rice was purchased commercially, and roasted for about 20 minutes at a temperature of about 120 ° C. in order to give a unique taste of brown rice.
산수유 및 감국화는 한약재료상에서 구입하여, 산수유는 85℃의 온도에서 약 20분간 볶아주고, 감국화는 100℃의 고온 증기로 약 10분간 멸균소독하였다.Cornus and chrysanthemum were purchased on Chinese herbal ingredients, cornus oil was roasted for about 20 minutes at a temperature of 85 ° C., and chrysanthemum was sterilized for 10 minutes with hot steam at 100 ° C.
5. 혼합분쇄공정5. Mixed grinding process
상기 멸균, 볶음공정을 거친 상황버섯과 상기와 같이 전처리된 현미, 산수유 및 감국화를 혼합하였다. 이들 사이의 혼합비율은 상황버섯 35 내지 45중량%, 현미 35 내지 45중량%, 산수유 5 내지 15중량%, 감국화 5 내지 15중량% 일때 맛과 향이 가장 우수하였다. The sterilized, stir-fried process mushrooms and pretreated brown rice, cornus and chrysanthemum as described above were mixed. The mixing ratio between them was the best taste and aroma at 35 to 45% by weight of mushrooms, 35 to 45% by brown rice, 5 to 15% by weight of cornus oil, 5 to 15% by weight of chrysanthemum.
상기와 같이 혼합된 원료를 입자의 크기가 1 내지 2mm가 되도록 분쇄하는데, 본 발명에서 확인한 바에 의하면 상기 크기의 입자로 분쇄했을 때 온수에서 가장 잘 우러남을 알 수 있었다.The raw materials mixed as described above were pulverized to have a particle size of 1 to 2 mm. According to the present invention, it was found that the raw material was best crushed in hot water when crushed into particles of the size.
6. 티백포장공정6. Tea bag packing process
최종적으로 상기 분쇄된 혼합원료를 티백으로 포장하는데, 개인용 티백차로는 한 포지당 약 1.3g씩 분쇄된 혼합원료를 넣고, 보통 가정에서 쓰는 물주전자용(약 2ℓ)으로는 한 포지당 약 6g씩 넣어 포장하였다. Finally, the pulverized mixed raw material is packaged in a tea bag. As a personal tea bag tea, crushed mixed raw material is put in about 1.3 g per pouch, and about 6 g per pouch is used for water kettles used in homes (about 2 l). And packed.
이상에서 살펴본 바와 같이 본 발명에 의하면, 장시간 달이지 않고 온수에서 바로 우려내어도 상황버섯에 함유된 유용한 성분들의 용출이 용이한 상황버섯을 함유하는 티백차를 제조할 수 있다.As described above, according to the present invention, it is possible to prepare a tea bag tea containing the situation mushrooms, which is easy to dissolve useful components contained in the situation mushrooms even if the rice is soaked in hot water for a long time.
또한, 상기와 같은 방법으로 제조되는 본 발명에 따른 상황버섯을 함유하는 티백차는 현미, 산수유 및 감국화가 첨가되어 있어 보다 감칠맛이 좋고, 휴대 및 복용이 간편하며, 상황버섯의 항암작용과 함께 산수유 및 감국화의 우수한 약리효과를 함께 기대할 수 있다. In addition, the tea bag containing the situation mushroom according to the present invention prepared by the above method is brown rice, cornus oil and chrysanthemum is added, the more delicious taste, easy to carry and take, with the anti-cancer action of the situation mushroom and We can expect the excellent pharmacological effect of nationalization.
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| KR100749369B1 (en) | 2007-04-30 | 2007-08-16 | 서천판교농업협동조합 | Shiitake tea bag tea manufacturing method and its chuseok device |
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| KR20160028715A (en) | 2014-09-04 | 2016-03-14 | 박명희 | Method for producing Phellinus Linteus tea |
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| KR100827948B1 (en) * | 2005-04-14 | 2008-05-08 | 유명재 | The manfacturing method of tea with inonotus obliqus |
| KR20080006895A (en) * | 2006-07-14 | 2008-01-17 | (주)아모레퍼시픽 | Green tea containing high content of gcg(gallocatechin-3-gallate) and the method of preparing thereof |
| KR102346082B1 (en) * | 2021-04-06 | 2022-01-03 | 주식회사 디에스네이처 | Composition for preventing edema and alleviating edema, and tea containing the same |
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2003
- 2003-05-20 KR KR10-2003-0031974A patent/KR100523837B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100749369B1 (en) | 2007-04-30 | 2007-08-16 | 서천판교농업협동조합 | Shiitake tea bag tea manufacturing method and its chuseok device |
| KR101042159B1 (en) | 2010-12-30 | 2011-06-16 | 전라남도 | Functional foods made of sparassis crispas and the method of making it |
| KR20160028715A (en) | 2014-09-04 | 2016-03-14 | 박명희 | Method for producing Phellinus Linteus tea |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20040099848A (en) | 2004-12-02 |
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