KR100741488B1 - A manufacturing method of korean traditional tea - Google Patents

Abstract

The present invention comprises the steps of jujube, ripening sulfur, licorice, cinnamon, white pear, Astragalus, Cheongung, health (乾薑; dried buds), goji and carefully cut into 2 ~ 3cm in size; Inserting the cut raw materials into a separately sealed puff and swelling by applying heat and pressure; Natural cooling the swelled and gelatinized raw materials in a puffing machine and then pulverizing them to a size of 20 to 80 mesh in a grinder; Regarding the manufacturing method of the tea bag for tea, comprising; mixing each of the powdered raw materials according to the mixing ratio of the known herbal tea;

The herbal tea manufactured through this manufacturing method is a process for gelatinizing various herbal medicines used as raw materials and minimizes the fragrance components and various functional ingredients released to the outside by performing an expansion process instead of the conventional roasting or cooking process. By soaking in water, you can savor the unique deep taste and aroma of drinking tea, and it is manufactured in the form of tea bag, which can not only deliver the speed of tea fast but also simplify the process step compared to the conventional manufacturing method to improve production efficiency. It can increase.

Jujube, Sukji Hwang, Licorice, Cinnamon, Earl, Astragalus, Cheongung, Health

Description

A manufacturing method of korean traditional tea

The present invention relates to a manufacturing method of tea for tea bags, and more particularly, by minimizing the flavor components and various functional ingredients released to the outside during the process of gelatinizing various herbal medicines used as raw materials, the unique taste and flavor unique to the tea It relates to a method for producing a tea for tea bags of a new type that can be savored.

Today, people are suffering from chronic fatigue, physical weakness and various adult diseases due to many mental and physical activities, excessive drinking and stress due to rapid changes in their living culture and environment. It is being developed in keeping with.

In particular, in recent years, instead of instant coffee, herbal teas such as ginger tea, gojiza tea, jujube tea, omiza tea, mugwort tea, etc., have been commercialized and sold in addition to functional teas such as green tea, round tea, herbal tea, black tea and jasmine tea.

Among the above-mentioned herbal teas, jujube, succinct hwang, licorice, cinnamon, baekjak, hwanggi, cheongung, gangan (dried saeang), and oriental tea (구) made of wolfberry are the traditional teas of Korea. Constipation warms up the body and is excellent for colds, fatigue, blood loss, or weakness and lack of energy.

On the other hand, in the case of such herbal tea, unlike conventional herbal tea is sold in the form of granular powder, it is preferable to sell the tea bag in consideration of the fragility and storage of tea, and the currently sold herbal tea is a manufacturing method thereof. Chinese herbal medicines, which are used as ingredients, are cut to a certain size, roasted (roasted) or cooked, dried, gelatinized, and then sealed and packaged by a predetermined amount, and sold in the form of tea bags.

However, in the case of herbal tea sold through the above-described process, various functional ingredients including fragrance ingredients are released to the outside during the roasting process, the increase in steaming and the drying process. There was a problem that was difficult to enjoy.

Therefore, the present invention is to solve the above problems, to prevent the release of various functional ingredients, including the fragrance ingredients of the Chinese herbal medicine that is the raw material during the roasting process or the increase and drying process to have a deep taste and aroma It is an object of the present invention to provide a tea bag manufacturing method of a tea bag of a completely new method for producing a product.

The present invention to achieve the above object,

Raw materials, jujube, ripening sulfur, licorice, cinnamon, earl, astragalus, cheonggung, health (乾薑) dried, and wolfberry carefully selected and cut into sizes of 2 to 3 cm;

Inserting the cut raw materials into a separately sealed puff and swelling by heat and pressure;

Natural cooling the swelled and gelatinized raw materials and then pulverizing them to a size of 20 to 80 mesh in a grinder;

It is achieved by providing a method for producing a tea bag tea, characterized in that it comprises a; mixing each of the powdered raw materials according to the mixing ratio of the known tea.

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

First, carefully prepare and prepare jujube, succinct hwang, licorice, cinnamon, white peony, astragalus, cheongung, health, dried wolfberry, etc. used as raw materials of the tea, and then prepare each raw material for further expansion process. Cut into 2 ~ 3cm size with a cutter.

The raw materials cut as described above are inserted into a separate sealed puffing machine, heat and pressure are applied for a predetermined time, and then subjected to an expansion process for releasing the pressure. The temperature, pressure, and time provided to the puffing machine during the expansion are different depending on the water content of each raw material, but are made under a temperature of 200 to 250 ° C. and a pressure of 4 to 15 kgf / cm 2.

More specifically, in the case of the expansion process, it is preferable to control the pressure differentially according to the water content of the raw material, and in the case of a raw material (health, Astragalus, white peony, cinnamon, and cheongung) that has a water content of 3 to 8% by weight. It is carried out at a temperature of 220 ° C. at a pressure of 4 to 5 kgf / cm 2, and in the case of a raw material having a moisture content of 8 to 10% by weight (licorice), a pressure of 7 kgf / cm 2 is given at a temperature of 230 ° C. In the case of raw materials having a moisture content of 10 to 15% by weight (the gojija is applicable) under a temperature of 230 ℃ under 8kgf / ㎠ pressure, the raw material having a water content of 50 to 70% by weight (approximately In case of), it is applied under the pressure of 10kgf / ㎠ under the temperature of 250 ℃, and in case of the raw material with the moisture content of more than 70% by weight (sulfur is applicable), it gives the pressure of 15㎏f / ㎠ under the temperature of 250 ℃. Do it.

By presenting the pressure at the time of puffing differently according to the water content of the raw material, it is possible to prevent the puffing of the raw material is not made or the puffing time is delayed due to too low pressure, on the contrary, the raw material is puffed due to too high pressure You can prevent the burning phenomenon before.

In the puffing machine set under the above conditions, each raw material is gelatinized (alpha) as it undergoes an instantaneous bursting expansion process. As such, the raw material is remarkably increased in the amount of release of fragrance and various functional ingredients due to instantaneous expansion. It was confirmed experimentally to deliver a deep taste and aroma during product reduction.

At the completion of the puffing, the change of color is apparent for each raw material and at the same time, the puffing is judged to be completed when a depleted odor, such as luxury and ripeness occurs, and the generally puffed raw material has a brown color, but the unique color of each raw material. The lighter is brown in color, and the darker is broken down due to reduced water content. This puffing time takes about 10 to 35 minutes under the aforementioned temperature and pressure.

The expanded raw material (alpha) is naturally cooled to room temperature, but the cooling is preferably carried out in a closed puffing machine in which the expansion is performed, and the fragrance or functional ingredients released during the expansion are cooled. This is to be absorbed back into each raw material in the process.

Next, the naturally cooled raw materials are transferred to a grinder and powdered to a size of 20 to 80 mesh, and then mixed according to a known blending ratio of tea, and then sealed and packaged in tea bag packaging to complete the product of the present invention. .

Generally, the blending ratio of herbal tea is 20 to 25 parts by weight jujube, 8 to 10 parts by weight of sucrose, 8 to 10 parts by weight, licorice 8 to 10 parts, cinnamon 8 to 10 parts by weight, 8 to 10 parts by weight, Astragalus 8 to 10 parts by weight, Cheongung 8 to 10 parts by weight, health (乾薑; dried buds) 8 to 10 parts by weight, gojija 13 to 15 parts by weight, such a compounding ratio is not defined in oriental medicine can be changed fluidly.

However, the present invention has been described with reference to tea bag-packed tea, but not limited to tea bag-packed tea, it is clear that it can be used by immersing in water by taking only powder, which is a pre-packaging step, in the manufacturing process described above.

The present invention composed of the above-described process is a process for gelatinizing various herbal medicines used as raw materials by minimizing the fragrance components and various functional components released to the outside by performing the expansion process instead of the conventional roasting (roasting) or cooking process, When you soak in water, you can savor the unique taste and aroma of tea, and it is manufactured in the form of tea bag, which not only delivers the speed of tea, but also improves production efficiency by simplifying the process step compared to the conventional manufacturing method. It is a manufacturing method of a whole new type of tea.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, and the present invention is not limited to the following examples.

<Manufacture example 1>

Jujube, Sukji sulfur, licorice, cinnamon, white pear, Astragalus, cheongung, health (乾薑; dried buds), having a water content (measured by weight percent) as shown in Table 1, washed with water and dried, and then dried 2-3 cm Cut into raw materials, each of which was inserted into a separately sealed puff and swelled under the temperature and pressure shown in Table 1, then naturally cooled in the puff and the raw materials were collected to obtain an average particle size of 50 mesh in the grinder. After powdering to a size, 0.23g of jujube, 0.09g of sucrose, 0.09g of liquorice, 0.09g of cinnamon, 0.09g of white currant, 0.09g of rhubarb, 0.09g of horoscope, 0.09g of health, and 0.14g of wolfberry Tea bags were prepared by charging and packing.

Raw material Moisture content (%) Temperature (℃) Pressure (kgf / ㎠) Puffing Time Hungjiwang 72 250 15 35 Astragalus 5.2 220 5 7 Earl 6.9 220 5 8 cinnamon 3.9 220 4 5 Wolfberry 11.3 230 8 15 licorice 6.3 230 5 8 Cheongung 5.9 220 5 7 Jujube 59.6 250 10 20 health 4.6 220 4 6

<Manufacture example 2>

To prepare a tea bag tea in the same manner as in Preparation Example 1, but jujube, ripening sulfur, licorice, cinnamon, earl, Astragalus, cheongung, health (乾薑; dried buds), wolfberry having a water content as shown in Table 2, The conditions of the ping machine were prepared by swelling under the temperature and pressure shown in Table 2 below.

Raw material Moisture content (%) Temperature (℃) Pressure (kgf / ㎠) Puffing Time Hungjiwang 80 250 15 30 Astragalus 6.7 220 5 5 Earl 7.4 230 5 5 cinnamon 4.6 220 4 5 Wolfberry 12.5 230 8 20 licorice 8.9 230 7 10 Cheongung 7.4 220 5 5 Jujube 77.6 250 10 25 health 6.6 220 5 6

<Manufacture example 3>

To prepare a tea bag tea in the same manner as in Preparation Example 1, but jujube, ripening sulfur, licorice, cinnamon, earl, huang, cheongung, health (乾薑; dried buds), wolfberry having a water content as shown in Table 3 below, The conditions of the ping machine were prepared by swelling under the temperature and pressure shown in Table 3 below.

Raw material Moisture content (%) Temperature (℃) Pressure (kgf / ㎠) Puffing Time Hungjiwang 87 250 15 20 Astragalus 10.4 230 8 10 Earl 7.9 230 5 9 cinnamon 6.5 220 4 8 Wolfberry 14.5 230 8 20 licorice 11 230 8 9 Cheongung 9.7 220 7 11 Jujube 28.5 250 10 15 health 7.4 230 5 10

Comparative Example 1

Jujube, Sukjihwang, licorice, cinnamon, white peony, Astragalus, Cheongung, Health, dried Goji, cleansed, dried and roasted at 180 ℃ for each raw material. After performing the natural cooling to room temperature, each raw material was collected and powdered to an average particle size of 50mesh in a grinder, and then packaged in one tea bag packaging at the same mixing ratio as in Preparation Example 1 to prepare a tea bag tea.

Comparative Example 2

Jujube, Sukji sulfur, licorice, cinnamon, white peach, Astragalus, Cheongung, Health (乾薑) dried, Gojija washed with water and dried, and put into a steamer of 120 ℃ for each raw material having the same water content as Preparation Example 40 After steaming for 40 minutes and drying for 40 minutes in a cool place, each raw material was collected and powdered to a size of an average particle size of 50 mesh in a grinder, and then packaged in one tea bag packaging at the same mixing ratio as in Preparation Example 1 to prepare a tea bag tea.

<Example 1>

The tea bags prepared by Preparation Examples 1 to 3 and Comparative Examples 1 and 2 were immersed in 80 ml of water at 65 ° C. for 30 seconds and stirred evenly, and then subjected to 10 adult men and women (5 men and 5 women). The taste and aroma were measured as follows, and the results are shown in Table 4 below. (The subjects were brushed in the next test after the first test so that the taste and aroma of the tea that had been previously drinked were not left.)

-flavor-

O: The taste of tea is very thick

(Triangle | delta): Taste peculiar to a tea appears thick.

×: Relatively few flavors of tea

-incense-

O: The flavor of tea is very strong

(Triangle | delta): The unique aroma of a tea appears thick.

×: relatively small aroma of tea

flavor incense O △ × O △ × Preparation Example 1 8 people 2 people 9 persons 1 person Preparation Example 2 6 people 4 people 8 people 2 people Preparation Example 3 5 people 4 people 1 person 6 people 4 people Comparative Example 1 3 people 7 people 6 people 4 people Comparative Example 2 5 people 5 people 1 person 6 people 3 people

As can be seen from the results of Table 4, in the case of Preparation Examples 1 to 3 subjected to puffing by the method of gelatinizing each raw material, while most people admit that they can enjoy the deep taste and aroma of tea, In the case of Comparative Examples 1 and 2, which was performed in the conventionally stir-fry and cooked, it is revealed that most people have a relatively poor taste and aroma.

As described above, the manufacturing method of the tea for tea bags of the present invention is a process for gelatinizing various herbal medicines used as raw materials, and instead of the conventional roasting or roasting process, a swelling process is released to the outside and various flavors are released to the outside. By minimizing functional ingredients, it is possible to enjoy the deep taste and aroma unique to Korean tea when soaked in water, and it is manufactured in the form of tea bag, which not only speeds up the speed of tea but also simplifies the process step compared to the conventional manufacturing method. The effect is to increase the production efficiency.

Claims (5)

Raw materials, jujube, ripening sulfur, licorice, cinnamon, earl, astragalus, cheonggung, health (乾薑) dried, and wolfberry carefully selected and cut into sizes of 2 to 3 cm; Inserting the cut raw materials into a separately sealed puff and swelling by heat and pressure; Naturally cooling the swelled and gelatinized raw materials in a sealed puffing machine, and then powdering them into a size of 20 to 80 mesh in a grinder; Jujube 20 ~ 25 parts by weight, 8 ~ 10 parts by weight, licorice 8 ~ 10 parts by weight, cinnamon 8 ~ 10 parts by weight, cinnamon 8 ~ 10 parts by weight, according to the blending ratio of each powdered raw material 8 to 10 parts by weight, 8 to 10 parts by weight of celestial organs, 8 to 10 parts by weight of health (乾薑; dried buds), 13-15 parts by weight of the wolfberry blended packaging; tea bags for tea, characterized in that it comprises a Manufacturing method. The method of manufacturing a tea bag for tea bags according to claim 1, wherein the expansion of the puffing machine is performed for 10 to 35 minutes at a temperature of 200 to 250 ° C and a pressure of 4 to 15 kgf / cm 2. The method of claim 1 or 2, wherein the swelling is more preferably a pressure of 4 ~ 5kgf / ㎠ under a temperature of 220 ℃ in the case of health, astragalus, white pear, cinnamon, cheongung which is a raw material of 3 to 8% by weight of water For licorice, which is a raw material with water content of 8 to 10% by weight, 7kgf / ㎠ pressure is applied under the temperature of 230 ℃, and for goji berry which is a raw material with water content of 10 to 15% by weight. It is conducted under the pressure of 8kgf / ㎠ under the temperature of 230 ℃, and in the case of jujube with 50 ~ 70 wt% of the water content, it is carried out under the pressure of 10㎏f / ㎠ under the temperature of 250 ℃. Sukji sulfur is a raw material of more than 70% by weight of 15kgf / ㎠ under a temperature of 250 ℃ to give a tea bag manufacturing method characterized in that it is carried out. delete Tea bags for tea bags, characterized in that produced by the manufacturing method of claim 1.