KR100623991B1 - Manufacturing process of tea using fragrance of white lotus flower - Google Patents

Abstract

The present invention relates to a method of manufacturing white lotus leaf tea flavored with white lotus flowers, using a perennial white lotus flower grown in ornamental or crops in paddy fields or ponds, white lotus leaf tea or fermented tea (wild flowers) Fermented and matured with green tea) so that the unique scent of white lotus flower is infused with white lotus leaf tea or fermented tea, so that the beneficial ingredients contained in white lotus leaf tea or fermented tea are consumed when drinking. It is a substitute for rice that should be recommended, and it is to make you feel deep, rich and elegant white lotus.

The method for producing white lotus leaf tea flavored with white lotus flower flavor according to the present invention includes a cutting step of slicing the washed white lotus leaf to a size of 3 to 5 mm; Put the chopped white lotus leaf in a cast iron pot heated to a temperature of 75 ~ 85 ℃ by wood fire and simmer for 2 ~ 3 minutes, and mix the crushed white lotus leaf pieces in a rock for 3 ~ 3 times. Performing sound and bibim steps; Preparing a white lotus leaf tea by drying the white lotus leaf pieces which have undergone the squeezing and bibim steps to have a water content of 8 to 9% or less; Collecting the white lotus flower blooming in July-August and washing it cleanly, filling a predetermined amount of white lotus leaf tea inside the white lotus flower and sealing the white lotus flower; Fermentation and ripening step of allowing the white lotus flower filled with the white lotus leaf tea to be adsorbed to the white lotus leaf tea by allowing the fragrance of the white lotus flower to elapse for 24 hours at a temperature of 20 to 21 ° C. and a humidity of 70 to 85%; Separating the white lotus leaf tea from the flower and drying it to remove moisture from the room with good ventilation and drying to dry the moisture content to be 10% or less; A flavoring step of repeating the fermentation and ripening step and the drying step three times so that the flavor of white lotus flower is sufficiently flavored to the white lotus leaf tea; And selecting and packaging the water content of the white lotus leaf tea flavored with white lotus flavor is 8-9% or less.

White lotus leaf tea, fermented tea, white lotus flower

Description

MANUFACTURING PROCESS OF TEA USING FRAGRANCE OF WHITE LOTUS FLOWER}

The present invention relates to a method of manufacturing white lotus leaf tea flavored with white scent of lotus flower, and more specifically, white lotus leaf tea or fermented tea in the blossoms of perennial white lotus flowers grown in ornamental or agricultural products in paddy fields or ponds. Fermented and matured by fermenting and ripening wild green tea) so that the unique flavor of white lotus flower is infused with white lotus leaf tea or fermented tea. It is a method of manufacturing white lotus leaf tea flavored with white lotus flower scent that allows to feel deep, rich and elegant white lotus scent as a substitute crop to be recommended as a crop.

In recent years, as life improves, there is room for mental and economic relaxation, and as interpersonal relationships become more diverse and frequent, they want to play a catalytic role in meeting other people or to enjoy the time of thinking quietly by an individual. As a favorite food that serves as a catalyst to deepen the depth of thinking, various kinds of tea and coffee are used.

As such, it is a kind of favorite food that most people enjoy drinking both East and West, and when it is absorbed by the human body, caffeine, the main ingredient, activates the secretory activity of the adrenal cortex hormone, known as adrenaline, for active metabolism. However, there is a problem that if you drink such coffee frequently, it will have a bad effect on the human body because of the toxicity and addictiveness of caffeine.

In addition, when drinking coffee made from poorly stored coffee beans, the skin is roughened by the action of the oxide produced from the coffee beans.

Accordingly, in recent years, interest in green tea and fermented tea made by processing young leaves of tea trees has gradually increased as a favorite food to replace coffee, and brown rice tea, jasmine tea, Or various types of teas are developed and distributed, such as teas made from herbal medicines.

However, although several kinds of cars have been proposed as mentioned above, their types are very small, and the necessity of diversification is emerging. It is a required situation.

As a new tea material that satisfies the needs and demands described above, it is regarded as a precious flower in temples, and the leaves and flowers of white lotus, which have a noble appearance and emit an elegant aroma, are attracting attention.

The leaves of white lotus, a perennial grass of water lilies grown in ornamental fields and crops in paddy fields and ponds, are lome, a type of alkaloid, a basic organic compound containing nitrogen that is very specific to animals but exhibits strong physiological effects. Roemerine, Nuciferine and Arnepavine are contained, and it is known to contain quercetine and isoquercetine, a type of flavonoside.

In addition, the leaves and flowers of the white lotus, when absorbed by the human body cools the neck and stops thirst, and prevents excessive expansion of the glands to control sweat and tartaric acid (Tartaric Acid), chemical acid acid sour taste as a chemical It contains citric acid, which reacts with harmful products when absorbed by the human body and excretes it outside the body to detoxify.It also has astringent taste while condensing the tissues of mucosal surfaces in the human body. It is useful for the relief of diarrhea and gastric ulcer symptoms, and because it acts to strengthen capillaries, it contains tannin, which is useful for circulatory diseases such as hypertension.

In addition, the leaves and flowers of the white lotus prevent or reduce the absorption of substances into the blood in the human body to prevent intestinal absorption of cholesterol or sugar, thereby preventing atherosclerosis, which is generated by being partially decomposed by the intestinal bacteria in the large intestine. Chemicals stimulate bowel movements to promote bowel movements, while also lowering and cleaning the intestinal pressure to prevent gastrointestinal diseases such as colonic diverticulitis, while quickly discharging the contents in the large intestine to reduce the time the barrier is exposed to carcinogens. Water-soluble fiber that suppresses the incidence of colorectal cancer, reduces the intake of food in the digestive organs while reducing satiety with less calories while ingesting food. Rich in Cellulose.

In addition, the leaves and flowers of the white lotus contain vitamin B complex that acts as a coenzyme in carbohydrate metabolism, calorie metabolism and nutrient metabolism in the human body, causing symptoms such as loss of appetite, fatigue, weight loss, and mental anxiety. It is useful for preventing, and can prevent or treat symptoms such as sulphitis, stomatitis, stomatitis, skin disease and anemia and vomiting.

In addition, the white lotus leaf and flowers contain water-soluble vitamin C (Ascorbic Acid), which serves to help nutrient metabolism while being oxidized and reduced in a biological tissue as a hydrocarbon derivative, thereby reducing collagen between cells. It is possible to prevent bleeding caused by weakening of the blood vessel wall caused, and to prevent or treat scurvy symptoms such as anemia due to enlargement of joints and bleeding.

 The leaves and flowers of white lotus, which is a kind of lotus, are known to contain various components that have a pharmacological effect in the human body when ingested. However, research to make it possible to use them as functional foods such as tea is still in progress. It is insignificant.

On the other hand, a method for producing tea using the leaves or flowers of lotus (Korean) has been proposed as Korean Patent No. 10-355114 (name of the invention: a method for manufacturing a lotus leaf tea).

According to the Republic of Korea Patent No. 10-355114, the conventional manufacturing method of the lotus leaf tea ① washing step of washing the lotus leaf with clean water, and ② the primary room temperature to dry the washed lotus leaf in the shade of room temperature well ventilated (常溫) Drying step, ③ Cutting step of slicing the first dried lotus leaf to 0.5 to 1.0cm in length, ④ Secondary room temperature drying step to dry again chopped lotus leaf to less than 30% moisture content at room temperature, ⑤ Second The dried lotus leaf is heated to a temperature of 90 to 110 ℃ for 3 to 8 minutes to dry the drying step, and ⑥ heating dried lotus leaf to cool the cooling step to complete the leaf tea.

According to the conventional method for producing a soft leaf tea, the soft leaf tea is manufactured by simply drying the collected soft leaf twice at room temperature and then roasting it for 3 to 8 minutes at a temperature of about 100 ° C.

However, the conventional method of manufacturing the lotus leaf tea is only to manufacture tea using the leaves of lotus, and the necessity of developing a high-quality tea manufacturing method using the lotus flower is urgently required, and in particular, it is recommended as a high-income crop for farmers as a rice crop. • The need to be disseminated is required.

The present invention is to solve the conventional problems as described above, its purpose is to ripen by putting white lotus leaf tea or fermented tea in the blossoms of perennial white lotus flower growing in ornamental or crops in paddy fields or ponds, etc. The flavor of white lotus leaf tea or fermented tea is soaked into the fresh ingredients of white lotus leaf tea or fermented tea, and the new flavor of white lotus flower flavored to make you feel deep, rich and elegant white lotus flavor. It is to provide a method for producing white lotus leaf tea.

In order to achieve the above object, according to an embodiment of the present invention, a method of manufacturing white lotus leaf tea flavored with white scented flowers, the cutting step of slicing the washed white lotus leaf to a size of 3 to 5mm; Put the chopped white lotus leaf in a cast iron pot heated to a temperature of 75 ~ 85 ℃ by wood fire and simmer for 2 ~ 3 minutes, and mix the crushed white lotus leaf pieces in a rock for 3 ~ 3 times. Performing sound and bibim steps; Preparing a white lotus leaf tea by drying the white lotus leaf pieces which have undergone the squeezing and bibim steps to have a water content of 8 to 9% or less; Collecting the white lotus flower blooming in July-August and washing it cleanly, filling a predetermined amount of white lotus leaf tea inside the white lotus flower and sealing the white lotus flower; Fermentation and ripening step of allowing the white lotus flower filled with the white lotus leaf tea to be adsorbed to the white lotus leaf tea by allowing the fragrance of the white lotus flower to elapse for 24 hours at a temperature of 20 to 21 ° C. and a humidity of 70 to 85%; Separating the white lotus leaf tea from the flower and drying it to remove moisture from the room with good ventilation and drying to dry the moisture content to be 10% or less; A flavoring step of repeating the fermentation and ripening step and the drying step three times so that the flavor of white lotus flower is sufficiently flavored to the white lotus leaf tea; And selecting and packaging the water content of the white lotus leaf tea flavored with white lotus flavor is 8-9% or less.

According to another embodiment of the present invention, a method of preparing fermented tea flavored with white lotus flower flavor includes: a washing step of washing the collected green tea leaves cleanly; Put the tea leaves in a cast iron pot heated to a temperature of 75-85 ℃ by wood fire and simmer for 2 to 3 minutes, and then mix the dried green tea leaves in a lump for 2 to 3 minutes. And a bibeam step; Preparing the fermented tea by drying the green tea leaves which have undergone the squeezing and bibim steps to have a water content of 8 to 9% or less; Collecting the white lotus flower blooming in July-August and washing it cleanly, filling a predetermined amount of fermented tea into the white lotus flower and then sealing the white lotus flower; Fermentation and ripening step of allowing the fermented tea-filled white lotus flower to be adsorbed to the fermented tea by scent of the white lotus flower at room temperature of 20 to 21 ° C. and humidity of 70 to 85% for 24 hours; Separating the fermented tea from the flowers and drying the water to remove moisture in a dry and well-ventilated room so that the moisture content is 10% or less; A flavoring step of repeating the fermentation and ripening step and the drying step three times so that the white lotus flower flavor is sufficiently scented to the fermented tea; And selecting and packaging the water content of the fermented tea flavored with white lotus flowers to be 8-9% or less.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

The method of manufacturing white lotus leaf tea flavored with white scent of lotus flower according to the present invention enables a deep and rich taste to come out when drinking the produced tea, does not smell off, and the unique scent of the white lotus flower is divergent and useful to the human body at the same time. Do not lose this.

To this end, in the method for producing white lotus leaf tea flavored with white lotus flower flavor according to the present invention, white lotus leaf tea and fermented tea are used as main components, and the fragrance of white lotus flower is sufficiently infused into the white lotus leaf tea and fermented tea.

In the method of manufacturing white lotus leaf tea flavored with white lotus flower flavor according to an embodiment of the present invention, first, the white lotus leaf tea is prepared, filled with white lotus leaf tea prepared in the white lotus flower, and then aged under certain conditions.

In order to prepare the white lotus leaf tea, after picking up the white lotus flower, it is picked out by picking a clean white lotus leaf with moderate moisture from mid-September to mid-October.

Clean the dirt with dirt or dust on the surface of the collected white lotus leaves with clean water, and use a soft cloth such as cotton to prevent any water remaining on the surface of the washed white lotus leaves. Use to wipe.

The white lotus leaf washed in this way is chopped into 3 ~ 5mm size using a cutter.

At this time, if the white lotus leaf is cut to less than 3mm, it is crushed in the quenching process and the bibim process, if the white lotus leaf is cut to a size larger than 5mm does not fall evenly, the overall quality is uneven.

The white lotus leaf cut in this way is put in a cast iron pot baked at a temperature of 75 ~ 85 ℃ by a wood fire and thoroughly steamed for 1 to 2 minutes.

Transfer the first crushed white lotus leaf piece to the fool and mix it for 2 ~ 3 minutes. Put the white lotus leaf which passed through the first bibim step into the cast iron pot again and heat it to the temperature of 75 ~ 85 ℃ for 2 ~ 3 minutes. Kick it out.

As above, transfer the white lotus leaf, which has undergone the second steaming process, back to the fool, and rub it sufficiently for 2 to 3 minutes.

Put the white lotus leaf after the second bibimdan process into the cast iron pot and heat it to the temperature of 75 ~ 85 ℃ for 3 ~ 3 minutes for 3 ~ 3 minutes. Rub 3 times thoroughly.

If the temperature of the cast iron does not reach 75 ℃ in each steaming process as described above, there is a problem that if not more than 85 ℃ to be excessively steamed.

In addition, if less than 2 minutes in each of the bibim process, it is not properly rubbed, if rubbed for more than 3 minutes there is a problem such as flakes of white lotus leaf.

The white lotus leaf slices, which have undergone three quenching processes and three bibim processes, are dried in the shade so that the water content is 8-9%, and there is no off-flavor, and a white rich leaf tea with a rich and rich taste is prepared.

On the other hand, white lotus flowers blooming in July and August are used in the production of white lotus leaf tea using the white lotus flower flavor of the present invention.

To this end, white lotus flowers, which bloomed in July and August, are collected when the morning dew is about to dry, and then wiped off the dew and dust.

Each prepared white lotus flower is filled with 3-7 g of white lotus leaf tea, and then the white lotus flower is sealed and fermented and aged for 24 hours at a temperature of 20 to 21 ° C. and a humidity of 70 to 85%.

Then, the white lotus leaf tea is separated from the blossoms and dried in a well-ventilated and dry room to remove moisture and dry it so that the moisture content is less than 10%.

Repeat the fermentation and ripening step and the drying step as described above three times so that the scent of the scented lotus flowers are sufficiently scented to the white lotus leaf tea, and then the water content of the white lotus leaf scented flavored white lotus leaf tea is selected to be less than 8% do.

The amount of white lotus leaf tea to be filled in the inside of one white lotus flower is suitable 3g ~ 7g, depending on the size of the flower may vary the amount.

In addition, when filling the white lotus leaf tea in the interior of the white lotus flower so that the flavor is made well, it is not just wrapped in a separate pocket, but just filled.

In this way, the production of white lotus flower tea according to an embodiment of the present invention is completed, and the water content of the white lotus flower tea thus prepared is selected and packaged to be 8-9% or less.

On the other hand, in the manufacturing method of the white lotus flower tea according to another embodiment of the present invention, first, the fermented tea (wild green tea) is prepared, and the already prepared fermented tea is filled in the blossoms of the white lotus flower and then sealed so that the flavor is sufficiently made. Aged under conditions.

In order to prepare the fermented tea is taken young green tea leaves sprouting in early spring, and washed by removing the dirt or dust on the collected green tea leaves.

Put the green tea leaves in a cast iron pot baked at a temperature of 75 ~ 85 ℃ by a wood fire and thoroughly steamed for 1 to 2 minutes.

Transfer the green tea leaves, first squeezed, to the fool and mix them for 2 to 3 minutes.Put the green tea leaves after the first bibim step in a cast iron pot and heat them for 2 to 3 minutes while heating to 75 ~ 85 ℃. give.

After the second greening process as described above, transfer the tea leaves back to the dull, and then rub enough for 2 to 3 minutes.

Put the green tea leaves into the cast iron pot again and heat them to the temperature of 75 ~ 85 ℃ for 3 ~ 2 minutes, and then remove the green tea leaves for 3 ~ 3 minutes from the males. Rub it enough.

If the temperature of the cast iron does not reach 75 ℃ in each steaming process as described above, there is a problem that if not more than 85 ℃ to be excessively steamed.

In addition, if less than 2 minutes in each of the bibim process, it is not properly rubbed, if rubbed for more than 3 minutes, there is a problem such as green tea leaves crumble.

As such, the green tea leaves, which have undergone three times of brewing and three times of bibimbing, are dried in the shade to have a water content of 8-9%, and there is no odor, and fermented tea with a deep and rich taste is prepared.

Meanwhile, white lotus flowers blooming in July and August are used to manufacture white lotus flowers according to another embodiment of the present invention.

To this end, white lotus flowers, which bloomed in July and August, are collected when the morning dew is about to dry, and then wiped off the dew and dust.

Each of the white lotus flowers prepared as described above is filled with 3g-7g fermented tea, and then the white lotus flowers are sealed and fermented and matured at room temperature of 20-21 ° C. and humidity of 70-85% for 24 hours.

Then, the fermented tea is separated from the blossoms and dried in a well-ventilated and dry room to remove moisture and dry it so that the moisture content is less than 10%.

Repeat the fermentation and aging step and drying step three times as described above to make the fragrance of white lotus flower to be sufficiently flavored to fermented tea, and then select and package the water content of the fermented tea flavored with white lotus flower to 8-9% or less do.

The amount of fermented tea to be filled in one of the white lotus flower is suitable 3g ~ 7g, depending on the size of the flower may vary the amount.

In addition, when the fermented tea is filled in the inside of the white lotus flower so that the flavor is made well, it is not filled in a separate bag, but just filled.

In this way, the production of fermented tea flavored with white lotus flower flavor according to another embodiment of the present invention is completed, and the water content of the fermented tea flavored with white lotus flower flavor is thus selected and packaged. .

As described above, the white lotus leaf tea flavored white lotus flower flavored according to the present invention is drunk in the following manner.

After putting tea to the number of people in the prepared tea pipe (2 teaspoons for 4 people), cool the boiled water to 70 ~ 80 ℃ and pour it into the tea pipe, and drink it after 1 ~ 2 minutes have elapsed. You can drink it repeatedly.

White lotus leaf tea flavored with white scented flowers produced according to the present invention can be enjoyed in various ways according to the taste of the tea according to the temperature, soaking time, the flavor and taste of the tea is different.

From the white lotus leaf tea flavored with white scent of the flower according to the present invention prepared in this way, the acetophenone (Acetophenone), 1,4-dimethoxybenzene (1,4-) produced by the flavor of the white lotus flower flavor Dimethoxybenzene) and Caryophyllene oxide were found to be present.

In addition, it was confirmed that cis-jasmone, which is a main scent component of essential jasmine essential oils present in fermented tea and the like, is present in a large amount in white lotus flower tea.

Example 1

In mid-September, after the lotus flower has been collected, clean the white lotus leaf with adequate moisture, and then wash off any foreign matter such as dirt and dust on the surface with running water.Use a soft cloth to clean the surface of the white lotus leaf. Wipe off any remaining water.

The washed white lotus leaf was chopped into 4 mm size, placed in a cast iron cooked by a wood fire, and then thoroughly washed first with a temperature of 80 ° C. for 3 minutes.

A piece of white lotus leaf, which had been subjected to the first quenching process, was transferred to the fool, and then first rubbed for 3 minutes with rapid hand movements.

The slice of white lotus leaf after the first bibim process was put back into the cast iron pot, thoroughly steamed for 2 minutes at a temperature of 80 ° C. for 2 minutes, and then moved back to the fool and rubbed for 2 minutes.

The slice of white lotus, which had undergone the second bibim process, was put back into the cast iron pot, triturated three times at a temperature of 80 ° C. for three minutes, and then moved back to the fool and rubbed three times for three minutes.

In this way, the white lotus leaf slices, which were subjected to three wet and three biblic processes, were transferred to the shade, and dried to have a water content of 8-9% or less to prepare white lotus leaf tea.

3 g of the white lotus leaf tea thus prepared was filled inside the white lotus flower and then aged at room temperature of 75% for humidity for 24 hours.

Then, take out the white lotus leaf tea filled inside of the white lotus flower and dry it in a well-ventilated dry room until the moisture content is 10% or less, and repeat the above fermentation and ripening process and the drying process three times to make the white lotus flower flavor It was sufficiently infiltrated with the leaf tea to prepare a white lotus leaf tea flavored with white scented flower flavor with a moisture content of 9% or less.

Put 1g of white lotus leaf tea prepared as above into the tube, boil it, and pour 0.7 liter of water cooled to 75 ℃ into the tube and boil it for about 2 minutes. Observe and taste the result. , The taste was also not too spicy, I could feel the rich taste.

Example 2

After picking up young green tea leaves in early spring, they washed away the dirt and dust on the surface and wiped off any remaining water on the green tea leaves using a soft cloth.

After the green tea leaves were put in a cast iron fired by a wood fire, and thoroughly washed first with a temperature of 80 ° C. for 3 minutes.

The green tea leaves, which had been subjected to the first quenching process, were transferred to the fools and then rubbed first for 3 minutes with rapid hand movements.

The green tea leaves after the first bibim process were put back into the cast iron pot, thoroughly steamed for 2 minutes at a temperature of 80 ° C. for 2 minutes, and then moved back to the men's stone for 2 minutes.

The green tea leaves after the second bibim process were put back into the cast iron pot and steamed three times at a temperature of 80 ° C. for three minutes.

Thus, the green tea leaves, which had been subjected to three quenching processes and three bibim processes, were transferred to the shade, and dried to have a water content of 8 to 9% or less to prepare fermented tea.

5 g of fermented tea prepared as described above was filled into the blossoms of white lotus flowers and then aged at room temperature of 75% for humidity for 24 hours.

Then, take out the fermented tea filled inside the white lotus flower in the dry well-ventilated room until the moisture content is less than 10%, and the fermentation and ripening process and the drying process by repeating the above three times the flavor of the white lotus flower A fermented tea flavored with white lotus flowers with a water content of 9% or less was prepared by sufficiently infiltrating the fermented tea.

Put 1g of fermented tea flavored with white scented flowers, prepared in the above, into a tube, boil it, and pour 0.7 liter of water cooled to 75 ° C into a tube, pour it for 2 minutes, observe it, and taste the result. The unique aroma is rich, and the taste was also not too spicy.

According to the present invention, the white lotus flower tea and fermented tea are filled with white lotus leaf tea or fermented tea in July and August. As it is flavored, white lotus leaf tea flavored with white scented flowers, which are deep and rich, and the scent of white scented flowers, can be prepared.

In addition, according to the present invention, the leaves and flowers of white lotus, which have been used only for ornamental purposes, can be manufactured into a classy tea having a useful function to the human body, and thus the use value thereof can be greatly increased, thereby improving the income of the farmers. can do.

Claims (4)

Cutting the finely chopped white lotus leaf into 3 to 5 mm in size; Put the chopped white lotus leaf in a cast iron pot heated to a temperature of 75 ~ 85 ℃ by wood fire and simmer for 2 ~ 3 minutes, and mix the crushed white lotus leaf pieces in a rock for 3 ~ 3 times. Performing sound and bibim steps; Preparing a white lotus leaf tea by drying the white lotus leaf pieces which have undergone the squeezing and bibim steps to have a water content of 8 to 9% or less; Collecting the white lotus flower blooming in July-August and washing it cleanly, filling a predetermined amount of white lotus leaf tea inside the white lotus flower and sealing the white lotus flower; Fermentation and ripening step of allowing the white lotus flower filled with the white lotus leaf tea to be adsorbed to the white lotus leaf tea by allowing the fragrance of the white lotus flower to elapse for 24 hours at a temperature of 20 to 21 ° C. and a humidity of 70 to 85%; Separating the white lotus leaf tea from the flower and drying it to remove moisture from the room with good ventilation and drying to dry the moisture content to be 10% or less; A flavoring step of repeating the fermentation and ripening step and the drying step three times so that the flavor of white lotus flower is sufficiently flavored to the white lotus leaf tea; A method of manufacturing white lotus leaf flavored white lotus leaf tea, comprising the step of selecting and packaging the water content of the white lotus leaf tea flavored with white lotus flavor. The method of claim 1, The amount of white lotus leaf tea filled in one of the white lotus flower is a method of producing white lotus leaf flavored white lotus flower flavor, characterized in that 3g ~ 7g. delete delete