KR100749369B1 - Shiitake tea bag tea manufacturing method and its chuseok device - Google Patents

Shiitake tea bag tea manufacturing method and its chuseok device Download PDF

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KR100749369B1
KR100749369B1 KR1020070042183A KR20070042183A KR100749369B1 KR 100749369 B1 KR100749369 B1 KR 100749369B1 KR 1020070042183 A KR1020070042183 A KR 1020070042183A KR 20070042183 A KR20070042183 A KR 20070042183A KR 100749369 B1 KR100749369 B1 KR 100749369B1
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shiitake
dried
shiitake mushrooms
mushrooms
tea
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KR1020070042183A
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Korean (ko)
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조남일
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서천판교농업협동조합
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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
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/002—Apparatus for making beverages following a specific operational sequence, e.g. for improving the taste of the extraction product

Abstract

A method of manufacturing paper-bagged shiitake mushroom tea is provided to minimize the destruction of nutrients and provide tea having characteristic flavor and nutrients of shiitake. One hundred parts by weight of fresh shiitake is dried at 40 to 80deg.C for 12 to 18hr in a dryer to obtain 30 to 40 parts by weight of dried shiitake with a moisture content of 4 to 6%. After removal of the stem, the shiitake is ground to 5 to 7 meshes in the first step and 7 to 20 meshes in the second step and dried at 40 to 60deg.C for 20 to 40min. The shiitake powder is slowly cooled at 10 to 20deg.C for 20 to 30min by contacting outdoor air and then bagged. The dryer is a hot air dryer or a far infrared dryer. The grinder(100) comprises a hopper(104), crusher(110), housing(120) and perforated net(130).

Description

표고버섯 티백차 제조방법 및 그 추말장치{.}Shiitake tea bag tea manufacturing method and its extracting device {.}

도 1은 본 발명에 적용되는 추말장치의 사시도1 is a perspective view of a choke device according to the present invention

도 2는 도 1의 일부 분해사시도이다.2 is an exploded perspective view of a portion of FIG. 1.

*도면의 주요부분에 대한 부호 설명** Description of symbols on the main parts of the drawings *

100: 추말장치 110: 하우징100: chute device 110: housing

120: 파쇄기 130: 분쇄기120: shredder 130: grinder

본 발명은 표고버섯 티백차 제조방법 및 그 추말장치에 관한 것으로, 더욱 상세하게는 표고버섯 특유의 향미를 유지하고, 영양소의 파괴를 최소화하여 누구라도 손쉽게 음용할 수 있도록 한 표고버섯 티백차 제조방법 및 그 추말장치에 관한 것이다. The present invention relates to a method for producing shiitake tea bag tea, and a device for preparing the shiitake mushroom, and more particularly, to maintain shiitake mushroom's unique flavor and minimize the destruction of nutrients so that anyone can easily drink shiitake tea bag tea And it is related to the corollary device.

일반적으로 식생활의 서구화로 인해 성인병이 나날이 증가됨에 따라 다이어 트 내지 기호식품으로서 버섯류의 소비가 증가하고 있다.In general, the increase in the number of adult diseases due to the westernization of diet is increasing the consumption of mushrooms as a diet or favorite food.

특히 표고버섯은 독특한 향미와 조직감을 가지며 각종 아미노산·비타민 성분이 많이 함유되어 있고, 지방함량은 낮아 식품뿐만 아니라 약용으로 널리 사용되고 있으나, 수확 직후의 표고버섯은 70% ~ 90% 정도의 높은 수분함량으로 인해 부패하기 쉽고, 조직이 연약하여 저장 및 운송이 어려워 단순히 천일 건조한 상태로 유통되고 있는 실정이어서 이로 인해 표고버섯은 단순히 음식의 부재료로서 사용되고 있다.In particular, shiitake mushrooms have a unique flavor and texture, and contain various amino acids and vitamins. They are low in fat and are widely used not only for food but also for medicinal use. However, shiitake mushrooms have a high water content of 70% to 90%. Due to the tendency to rot, the organization is fragile and difficult to store and transport, so the situation is simply circulated in a dry day, because of this, shiitake mushroom is simply used as an ingredient of food.

공지의 예로서, 단순한 천일 건조한 표고버섯을 이용하여 다양한 기호제품들이 선보이고 있으며, 특히 대한민국 특허출원 제90-0011398호 "표고버섯차의 제조방법"이 개시되어 표고버섯의 활용도를 높이고 있다.As a known example, various symbol products are introduced using simple sun dried mushrooms, and in particular, Korean Patent Application No. 90-0011398 discloses a method of preparing shiitake mushroom tea to increase the utilization of shiitake mushrooms.

위와 같은 공지의 예는 건조된 표고버섯을 원두의 형태로 가공하고 이를 100℃ 이상의 온도에서 볶아 완성된다.Known examples such as the above is completed by processing the dried shiitake mushroom in the form of beans and roasting it at a temperature of 100 ℃ or more.

그러나, 통상적으로 표고버섯을 100℃ 이상으로 가열하게 되면 표고버섯 특유의 영양소가 파괴되고, 표고버섯의 색상이 변질되는 문제점이 발생되어 상품으로서의 가치가 저하되었다. However, when the shiitake mushrooms are heated to 100 ° C. or more, nutrients unique to the shiitake mushrooms are destroyed, and the color of the shiitake mushrooms is deteriorated.

본 발명은 이러한 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 표고버섯의 고유한 색상 및 특유한 향미를 유지하는 소포장된 표고버섯 티백차와 이를 제조하는 제조방법 및 추말장치를 제공한다.The present invention has been made to solve the above problems, and an object of the present invention is to provide a packaged shiitake tea bag tea and a manufacturing method and a device for manufacturing the shiitake mushroom tea bag to maintain the unique color and unique flavor of shiitake mushrooms.

본 발명의 다른 목적 및 효과는 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Other objects and effects of the present invention will become apparent from the following detailed description, and the detailed description and examples showing the preferred embodiments of the present invention do not limit the scope of the present invention.

상술한 목적을 달성하기 위한 본 발명은, 생표고버섯 100 중량부를 열풍 건조기 내지 원적외선 이용 건조기 중 선택된 어느 하나에 투입한 후 40℃ ~ 80℃ 사이의 온도 사이에서 12시간 ~ 18시간 동안 건조시켜 수분함량 4% ~ 6%를 함유한 건표고버섯 30 ~ 40 중량부를 얻는 표고버섯 건조단계;The present invention for achieving the above object, 100 parts by weight of fresh shiitake mushrooms in any one selected from a hot air dryer to a dryer using far-infrared and then dried for 12 hours to 18 hours between the temperature between 40 ℃ ~ 80 ℃ moisture content Shiitake mushroom drying step to obtain 30 to 40 parts by weight of dried shiitake mushroom containing 4% to 6%;

상기 건조단계를 통해 얻은 건표고버섯을 선별하여 꼭지를 제거하고, 이를 추말장치에 투입하여 건표고버섯을 5 ~ 7 메쉬(Mesh)의 상태로 1차 파쇄한 후 다시 2차 분쇄시켜 7 ~ 20 메쉬(Mesh)의 상태의 표고버섯분말을 얻는 건표고버섯 분쇄단계;The dried shiitake mushrooms obtained through the drying step were removed to remove the stems, and the dried shiitake mushrooms were first crushed in a state of 5 to 7 mesh (Mesh), and then crushed again to be 2 to 20 times. Dry shiitake mushroom grinding step of obtaining shiitake powder in the state of the mesh (Mesh);

상기 분쇄단계를 통해 얻은 분말의 표고버섯을 40℃ ~ 60℃로 유지된 상태의 건조오븐에서 20분 ~ 40분 동안 재건조하는 재건조단계;Re-drying step of re-drying the shiitake mushrooms of the powder obtained through the grinding step for 20 to 40 minutes in a drying oven maintained at 40 ℃ ~ 60 ℃;

상기 재건조단계를 통해 얻은 분말의 표고버섯을 10℃ ~ 20℃에서 20분 ~ 30분 동안 외기와 접촉시키는 서냉단계;A slow cooling step of contacting the shiitake mushroom powder obtained through the redrying step with outside air at 10 ° C. to 20 ° C. for 20 minutes to 30 minutes;

상기 서냉된 분말의 표고버섯을 1g, 5g 단위로 티백포장하는 단계를 포함하여 이루어진다.It comprises a step of packaging the tea bag of shiitake mushroom of the slowly cooled powder in 1g, 5g units.

또한, 상기 추말장치는,In addition, the choke device,

건표고버섯이 투입되는 호퍼와,Hopper with dried shiitake mushrooms,

호퍼를 통해 투입된 건표고버섯을 회전하는 한쌍의 롤러 사이로 통과시켜 파쇄하는 파쇄기와,A shredder that crushes the dried shiitake mushrooms introduced through the hopper through a pair of rotating rollers,

파쇄된 건표고버섯이 투입되면 고속회전에 의한 충돌로 분쇄되도록 다수개의 회전돌기가 반지름 방향으로 간격을 이루며 돌출된 회전분쇄판과,When the crushed dried shiitake mushrooms are introduced, the rotating grinding plate protrudes at intervals in a radial direction so as to be crushed by a collision due to high speed rotation,

회전분쇄판과 대향되는 위치에서 고정되고, 반지름 방향으로 설치된 회전돌기 사이에 위치하도록 고정돌기가 돌출된 고정분쇄판과,A fixed grinding plate which is fixed at a position opposite to the rotary grinding plate and has a fixed protrusion protruding so as to be located between the rotary protrusions installed in the radial direction;

회전분쇄판의 외주면에 설치되어 회전하는 회전돌기와 고정돌기에 충돌되어 분쇄된 건표고버섯의 일정한 크기만 외부로 취출시키는 타공망을 포함하고 있다.It is installed on the outer circumferential surface of the rotary grinding plate and includes a perforated network that blows out only a certain size of the dried shiitake mushrooms by colliding with the rotating rotating protrusion and the fixed protrusion.

이하, 본 발명에 따른 하나의 바람직한 실시예를 첨부도면을 참조하여 상세히 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail with reference to the accompanying drawings.

먼저, 본 발명에 따른 티백차를 가공하는데 있어서 적용되는 표고버섯은 노화지연 및 성인병의 예방 및 치료에 탁월한 것으로 알려져 있으므로 건조시 표고버섯 특유의 항산화성분과 항산화력의 파괴를 최소화하여야 한다.First, shiitake mushrooms applied in the tea bag tea processing according to the present invention is known to be excellent in the prevention and treatment of aging delay and adult disease, and should minimize the destruction of antioxidant components and antioxidant power unique to shiitake mushrooms during drying.

이를 위하여 본 발명은 열풍 건조와 원적외선 건조를 선택적으로 수행할 수 있다. 특히 열풍 건조는 상용화된 열풍건조기와 원적외선 건조기가 적용된다.To this end, the present invention can selectively perform hot air drying and far-infrared drying. In particular, hot air drying is commercially available hot air dryer and far-infrared dryer.

위와 같이 본 발명은 열풍건조기와 원적외선 건조기를 통해 생표고버섯 100 중량부를 기준으로 할 때, 그 중량이 30 ~ 40 중량부에 이르도록 수분을 제거시킨 건표고버섯을 얻는다.As described above, the present invention, when based on 100 parts by weight of fresh shiitake mushrooms through a hot air dryer and a far-infrared dryer, obtains dried shiitake mushrooms from which water is removed to reach 30 to 40 parts by weight.

본 발명에 따라 건표고버섯을 얻은 후 선별하여 버섯의 꼭지부분을 제거한다. 버섯의 꼭지부분은 건조되면 매우 딱딱해 지고, 표고버섯 특유의 향미를 감소시키게 되므로 위와 같은 선별과정을 거쳐야한다.After obtaining the dried shiitake mushroom according to the present invention, the top of the mushroom is removed. The top part of the mushroom becomes very hard when dried, and reduces the unique flavor of shiitake mushrooms.

선별과정을 거친 건표고버섯은 도 1 내지 도 2에 도시된 바와 같이, 본 발명의 적용을 위해서 제작된 추말장치(100)에 투입되어 다단으로 파쇄 및 분쇄를 거쳐 7 ~ 20 메쉬(Mesh)의 표고버섯분말을 얻는다.As shown in FIGS. 1 and 2, the dried shiitake mushroom, which has undergone the screening process, is put into a churning apparatus 100 manufactured for the application of the present invention, and then crushed and crushed in multiple stages to form 7 to 20 meshes. Get shiitake powder.

본 발명에 적용된 추말장치(100)는 파쇄와 분쇄를 순차적으로 수행하는 장치로서, 개폐 가능한 하우징(120)을 포함하고 있으며 하우징(120) 내부에서 분쇄되어 본 발명에 적용되는 건표고버섯의 분말을 가공하게 된다.The apparatus 100 for applying the present invention is a device for sequentially performing crushing and pulverization, and includes a housing 120 that can be opened and closed. The powder of dried shiitake mushrooms applied to the present invention is pulverized in the housing 120. Processing.

바람직하게, 건표고버섯은 호퍼(104)를 통해 투입되며, 호퍼(104)를 통해 투입된 건표고버섯은 파쇄기(110)를 통과한다.Preferably, the dried shiitake mushroom is introduced through the hopper 104, and the dried shiitake mushroom is passed through the crusher 110.

파쇄기(110)는 파쇄모터(112)의 구동력에 의해서 회전하는 커터(114)로 구비되며, 이 커터(114)에 의해 건표고버섯이 통과되면서 파쇄된다.The crusher 110 is provided with a cutter 114 that rotates by the driving force of the crushing motor 112, and is crushed while the dry shiitake mushroom passes by the cutter 114.

파쇄된 건표고버섯은 하우징(120)의 내부에서 분쇄되도록 분쇄모터(122)가 외부에 설치되어 있으며, 이 분쇄모터(122)의 구동력으로 회전하는 회전분쇄판(124)과 하우징(120)에 개폐가능하게 고정된 고정분쇄판(126)이 설치되어 있다.The crushed dry shiitake mushroom is provided with a pulverization motor 122 to the outside so as to be crushed in the interior of the housing 120, the rotary grinding plate 124 and the housing 120 to rotate by the driving force of the crushing motor 122 The fixed pulverization plate 126 fixed to the opening and closing is provided.

바람직하게, 회전분쇄판(124)과 고정분쇄판(126)으로는 반지름 방향으로 설치된 회전돌기(124a)와 고정돌기(126a)가 돌출되어 있다.Preferably, the rotary grinding plate 124 and the fixed grinding plate 126 protrude from the rotary protrusion 124a and the fixed protrusion 126a provided in the radial direction.

이 회전돌기(124a)와 고정돌기(126a)는 서로 반지름 방향으로 엇갈리게 겹쳐지며, 구체적으로 회전돌기(124a) 사이로 고정돌기(126a)가 위치하게 된다. The rotating protrusion 124a and the fixing protrusion 126a are alternately overlapped with each other in the radial direction, and specifically, the fixing protrusion 126a is positioned between the rotating protrusions 124a.

위와 같은 구조로 회전분쇄판(124)이 회전하면 회전돌기(124a) 사이로 고정돌기(126a)가 위치하여 서로 부딪치지 않게 된다.When the rotary grinding plate 124 rotates with the above structure, the fixing protrusions 126a are positioned between the rotating protrusions 124a so that they do not collide with each other.

바람직하게 회전분쇄판(124)은 분쇄모터(122)의 구동력으로 고속회전하며, 회전분쇄판(124)의 회전에 의해 회전돌기(124a) 역시 연동되어 회전한다.Preferably, the rotary grinding plate 124 rotates at a high speed by the driving force of the grinding motor 122, and the rotary protrusion 124a also rotates by the rotation of the rotary grinding plate 124.

고정분쇄판(126)의 전면으로는 파쇄기(110)로부터 파쇄되어 취출되는 건표고버섯이 투입되는 투입구(126b)가 형성되어 있다.In the front of the fixed crushing plate 126, an inlet 126b into which the dried shiitake mushrooms crushed and taken out from the crusher 110 is formed.

투입구(126b)를 통해 투입된 건표고버섯은 회전하고 있는 회전돌기(124a)와 충돌하고, 충돌 후 튀어나온 건표고버섯은 다시 고정돌기(126a)로 충돌되어 분쇄된다.The dried shiitake mushrooms introduced through the inlet 126b collide with the rotating protrusion 124a, and the dried shiitake mushrooms that protrude after the collision collide with the fixed protrusions 126a and are crushed.

위와 같이 분쇄된 건표고버섯은 본 발명에서 의도하는 입도로 분쇄되어 분말화되면 회전분쇄판(124)의 외주면에 설치된 타공망(130)을 통해 외부로 취출된다.The dried shiitake mushrooms pulverized as described above are pulverized to a particle size intended by the present invention and then taken out to the outside through the perforated network 130 installed on the outer circumferential surface of the rotary grinding plate 124.

본 발명에 따라 분쇄되어 얻은 분말은 다시 상용화된 건조오븐을 통해 재건조한 후 이를 다시 서냉시켜 전술한 황산화성분과 항산화력의 손실을 최소화시킨다.The powder obtained by pulverization according to the present invention is re-dried through a commercially available drying oven and then slowly cooled to minimize the loss of the aforementioned sulfated component and antioxidant power.

위와 같이 구비된 표고버섯 분말을 이용하여 표고버섯 티백차를 제조하는 방법을 각 단계별로 살펴보면 다음과 같다.Looking at each step of the method for producing shiitake tea bag tea using shiitake mushroom powder provided as described above are as follows.

1. 생표고버섯 건조단계1. Dried mushrooms

생표고버섯 100 중량부를 열풍 건조기 내지 원적외선 이용 건조기 중 선택된 어느 하나에 투입한 후 40℃ ~ 80℃ 사이의 온도 사이에서 12시간 ~ 18시간 동안 건조시켜 수분함량 4% ~ 6%를 함유한 건표고버섯 30 ~ 40 중량부를 얻는 표고버섯 건조단계를 수행한다.100 parts by weight of fresh shiitake mushrooms are added to any one selected from a hot air dryer to a far-infrared dryer, and dried for 12 to 18 hours at a temperature between 40 ° C. and 80 ° C., and dried shiitake mushrooms containing 4% to 6% moisture content. Perform the shiitake mushroom drying step to obtain 30 to 40 parts by weight.

상기 본 발명에 적용된 상용화된 열풍건조기(신흥공업(주), 대한민국)와 원적외선 건조기(WFD600ND, (주)아이라, 일본)가 적용될 수 있다.The commercialized hot air dryer (Shinheung Co., Ltd.) and far-infrared dryer (WFD600ND, Aira, Japan) applied to the present invention can be applied.

위와 같은 건조를 통해 얻는 건표고버섯은 대한민국 식품영양학회지 2007, 36(2), 250 ~ 254 pp에서와 같은 황산화성분과 항산화력의 감소가 최소화됨을 알 수 있다.Dried shiitake mushrooms obtained through drying as described above can be seen to minimize the reduction of sulfated components and antioxidant power as in the Korean Journal of Food and Nutrition 2007, 36 (2), 250-254 pp.

2. 건표고버섯 분쇄단계2. Crushed Dried Mushrooms

상기 건조단계를 통해 얻은 건표고버섯을 선별하여 꼭지를 제거하고, 이를 추말장치에 투입하여 건표고버섯을 6 ~ 7 메쉬(Mesh)의 상태로 1차 파쇄한 후 다시 2차 분쇄시켜 7 ~ 20 메쉬(Mesh)의 상태의 표고버섯분말을 얻는 건표고버섯 분쇄단계를 수행한다.The dried shiitake mushrooms obtained through the drying step were removed to remove the stems, and the dried shiitake mushrooms were first crushed in a state of 6 to 7 mesh (Mesh), and then crushed again to be 2 to 20 times. Dry shiitake mushroom grinding step is performed to obtain shiitake powder in the state of a mesh.

본 발명에 적용된 추말장치(100)를 통해 건표고버섯은 최종적으로 7 ~ 20 메쉬의 표고버섯분말을 얻을 수 있어 이를 티백에 수용하여도 표고버섯의 섬유질이 풀어지거나, 해체되지 않게 된다.Dried shiitake mushrooms through the apparatus 100 applied to the present invention can finally obtain a shiitake mushroom powder of 7 to 20 mesh so that the fiber of shiitake mushrooms is not released or dismantled even if housed in a tea bag.

3. 분말표고버섯 재건조단계3. Powdered Shiitake Mushroom Redrying Step

상기 분쇄단계를 통해 얻은 분말의 표고버섯을 40℃ ~ 60℃로 유지된 상태의 건조오븐에서 20분 ~ 40분 동안 재건조하는 재건조단계를 수행한다.The re-drying step of re-drying the shiitake mushroom of the powder obtained through the grinding step in a drying oven maintained at 40 ℃ ~ 60 ℃ for 20 to 40 minutes.

분쇄된 표고버섯분말을 일정한 온도로 재건조하는 이유는 표고버섯의 표면을 살짝 볶아 주기 위한 것으로, 표고버섯 특유의 향미와 보다 진한 색상을 얻기 위한 것이고, 온도 및 건조시간을 한정하는 이유는 영양소의 파괴를 방지하기 위함이다.The reason for redrying the crushed shiitake powder at a constant temperature is to roast the surface of shiitake mushrooms slightly, to obtain the flavor and darker color of shiitake mushrooms, and to limit the temperature and drying time. This is to prevent destruction.

4. 서냉단계 및 티백포장단계4. Slow cooling step and tea bag packing step

위와 같이 재건조단계를 통해 얻은 표고버섯분말을 상온인 10℃ ~ 20℃에서 20분 ~ 30분 동안 외기와 접촉시키는 서냉단계를 수행하고, 이렇게 서냉된 분말의 표고버섯을 1g, 5g 단위로 티백포장하는 단계를 수행하여 티백차를 제조하였다.Perform the slow cooling step of contacting the shiitake mushroom powder obtained through the re-drying step as outside air for 20 minutes to 30 minutes at room temperature 10 ℃ ~ 20 ℃, tea bags in 1g, 5g units of the slow cooled powder Tea bags were prepared by following the packaging step.

본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.This invention can be implemented in other various forms, without deviating from the mind or main characteristic. For this reason, the above-described embodiments are merely examples in all respects and should not be interpreted limitedly. The scope of the present invention is shown by the scope of the claims, and is not limited by the specification text. Again, all variations and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.

이상에서 상세히 설명한 바와 같이, 본 발명에 따른 표고버섯 티백차 제조방법으로 제조된 티백차는 향미와 외관이 뛰어나며, 특유의 제조방법으로 인해 영양소의 파괴가 최소화될 수 있고, 이러한 제조방법에 의해 제조된 티백차는 누구라도 온수만 구비되면 쉽게 음용할 수 있어 표고버섯 특유의 향미와 영양소를 공급받을 수 있는 효과가 있다.As described in detail above, the tea bag tea prepared by the shiitake tea bag tea manufacturing method according to the present invention is excellent in flavor and appearance, the destruction of nutrients can be minimized due to the unique manufacturing method, Tea bag tea is easy to drink if anyone is provided with hot water, it is effective to receive the unique flavor and nutrients of shiitake mushrooms.

Claims (2)

생표고버섯 100 중량부를 열풍 건조기 내지 원적외선 이용 건조기 중 선택된 어느 하나에 투입한 후 40℃ ~ 80℃ 사이의 온도 사이에서 12시간 ~ 18시간 동안 건조시켜 수분함량 4% ~ 6%를 함유한 건표고버섯 30 ~ 40 중량부를 얻는 표고버섯 건조단계;100 parts by weight of fresh shiitake mushrooms are added to any one selected from a hot air dryer to a far-infrared dryer, and dried for 12 to 18 hours at a temperature between 40 ° C. and 80 ° C., and dried shiitake mushrooms containing 4% to 6% moisture content. Shiitake mushroom drying step to obtain 30 to 40 parts by weight; 상기 건조단계를 통해 얻은 건표고버섯을 선별하여 꼭지를 제거하고, 이를 추말장치에 투입하여 건표고버섯을 5 ~ 7 메쉬(Mesh)의 상태로 1차 파쇄한 후 다시 2차 분쇄시켜 7 ~ 20 메쉬(Mesh)의 상태의 표고버섯분말을 얻는 건표고버섯 분쇄단계;The dried shiitake mushrooms obtained through the drying step were removed to remove the stems, and the dried shiitake mushrooms were first crushed in a state of 5 to 7 mesh (Mesh), and then crushed again to be 2 to 20 times. Dry shiitake mushroom grinding step of obtaining shiitake powder in the state of the mesh (Mesh); 상기 분쇄단계를 통해 얻은 분말의 표고버섯을 40℃ ~ 60℃로 유지된 상태의 건조오븐에서 20분 ~ 40분 동안 재건조하는 재건조단계;Re-drying step of re-drying the shiitake mushrooms of the powder obtained through the grinding step for 20 to 40 minutes in a drying oven maintained at 40 ℃ ~ 60 ℃; 상기 재건조단계를 통해 얻은 분말의 표고버섯을 10℃ ~ 20℃에서 20분 ~ 30분 동안 외기와 접촉시키는 서냉단계;A slow cooling step of contacting the shiitake mushroom powder obtained through the redrying step with outside air at 10 ° C. to 20 ° C. for 20 minutes to 30 minutes; 상기 서냉된 분말의 표고버섯을 1g, 5g 단위로 티백포장하는 단계를 포함하여 이루어지는 것을 특징으로 하는 표고버섯 티백차의 제조방법.Method of producing a shiitake mushroom tea bag tea, characterized in that comprising the step of packaging tea bag shiitake mushrooms of the slowly cooled powder in 1g, 5g units. 건표고버섯이 투입되는 호퍼와,Hopper with dried shiitake mushrooms, 호퍼를 통해 투입된 건표고버섯을 회전하는 한쌍의 롤러 사이로 통과시켜 파쇄하는 파쇄기와,A shredder that crushes the dried shiitake mushrooms introduced through the hopper through a pair of rotating rollers, 파쇄된 건표고버섯이 투입되면 고속회전에 의한 충돌로 분쇄되도록 다수개의 회전돌기가 반지름 방향으로 간격을 이루며 돌출된 회전분쇄판과,When the crushed dried shiitake mushrooms are introduced, the rotating grinding plate protrudes at intervals in a radial direction so as to be crushed by a collision due to high speed rotation, 회전분쇄판과 대향되는 위치에서 고정되고, 반지름 방향으로 설치된 회전돌기 사이에 위치하도록 고정돌기가 돌출된 고정분쇄판과,A fixed grinding plate which is fixed at a position opposite to the rotary grinding plate and has a fixed protrusion protruding so as to be located between the rotary protrusions installed in the radial direction; 회전분쇄판의 외주면에 설치되어 회전하는 회전돌기와 고정돌기에 충돌되어 분쇄된 건표고버섯의 일정한 크기만 외부로 취출시키는 타공망을 포함하고 있는 것을 특징으로 하는 표고버섯티백차의 추말장치.A device for shiitake teabag tea, characterized in that it comprises a perforated network installed on the outer circumferential surface of the rotary grinding plate and blows out only a predetermined size of the dried shiitake mushrooms by colliding with the rotating rotating protrusion and the fixed protrusion.
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KR101200712B1 (en) 2010-11-29 2012-11-13 강원친환경 영농조합법인 pine mushroom tea, and method for manufacturing the pine mushroom tea
JP2019041764A (en) * 2017-08-29 2019-03-22 菌興椎茸協同組合 Process for producing dried shiitake mushroom

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