KR100806754B1 - Manufacturing method for tea using flower of a mother chrysanthemum - Google Patents

Abstract

The present invention comprises the steps of (a) preparing licorice, Astragalus, Angelica, jujube, Schisandra chinensis, wolfberry, brown root, cornus, ginger, cinnamon, cinnamon and heating / extract; (b) immersing the flowers of persimmon soup first in the extract prepared in step (a) and cooling them out; (c) putting the flowers of persimmon soup immersed in the step (b) in the licorice, jujube, Schisandra chinensis and cornus oil into water and immersing in a heated / extracted extract for a second time and then cooling them; And (d) putting the flowers of persimmon soup immersed in the second step (c) into a subtractor, and drying them. According to the present invention, the appearance is beautiful and the search is dark yellow, and the taste is also in harmony with the flavor of the traditional Korean herbs and the taste of the herbal medicine can provide a very good taste of the country tea.

Country of origin

Description

Manufacturing method for tea using flower of a mother chrysanthemum}

The present invention relates to a tea manufacturing method using flowers of persimmon soup.

Chrysanthemum indicum L., which has long been noted for its effects on memory, dementia and senile diseases, has sensory characteristics that fit the tastes of the people. It is a symbolic food that can be healthy and long-lived by making it enjoyable and drinkable.

The reported compounds are mainly composed of various phenolic and sterol compounds, including flavonoids, which are apigenin, apigetrin, and 16-beta-hydride. 16-beta-Hydroxy-3-O-palmityl-pseudotaraxasterol, Chlorogenic acid, Chrysanediol A, Chrysanediacetate (Chrysanediacetate) B, Chrysanthediacetate C, 3,5-Di-O-caffeoylquinic acid, Diosmethin-7-O-beta-di-glucose Pyranoside (Diosmetin-7-O-beta-D-glucopyranoside), Pseudotaraxasterol, Taraxasterol and the like.

Physiological activity and efficacy studies in animal polarity test, chrysanthemum shows clear blood pressure strengthening effect intraperitoneal injection (6-10g / kg) and oral administration (15g / kg) to non-anesthetic rats. The action of the starch preparation is more toxic and inferior to the extract of the flower. In bit In vitro experiments, sensitized flowers can be alleviated by prolonging the lesions of cells after echovirus (ECHO11) infection.

Folk remedies include wind fever, dizziness and pain in the head, red eyes and tears in the liver, swelling, joint pain, and high blood pressure. Sun-dried sweetened gamyeo flowers to treat cold headaches and dizziness, and the juice from the leaves of the poisonous bites and toothaches can be applied to the area. It also reduces winds, benefits the liver, and sounds. Latitude Gamkook makes the body light, not old, and long-lived. It also helps to strengthen the musculature, brighten the bones, and keep the eyes open. It also treats Punghyun headaches, and when you breathe and do not wake up. Therefore, latitude supervision is thought to be deeply related to cognitive abilities such as brain activity, dementia effect, and memory improvement based on records from Sinsi herb and herbaceous trees.

In addition, the cultivation area of Buan Latitude-based homeland is expected to be expanded, and in consideration of the increasing demand for latitude-based domestic processing and modern tastes of natural and health-oriented people, the latitude for the development of mixed drinks using the functional characteristics of the country and the taste of Korean and herbal medicines Diverse tastes were examined by examining the efficacy of persimmon soup, processing aptitude of Latitude persimmon tea using color, fragrance, taste, etc., extraction characteristics of pre-processing persimmon soup, setting the proper raw material leaching ratio, manufacturing process and quality characteristics of Chinese leaching persimmon tea. In order to make merchandise that can be enjoyable, there is a need to establish an appropriate flower tea manufacturing method for enhancing sensory and palatability and enhancing the harmony of visual colors.

Therefore, the technical problem to be achieved by the present invention is to improve the sensory and palatability and excellent visual harmony of colors so as to be a merchandise that can satisfy various preferences of consumers and give drinking pleasure as described above It is to provide a method for producing a gamma flower tea.

The present invention to achieve the above technical problem,
(a) preparing an extract which is heated / extracted with licorice, Astragalus, Angelica, jujube, Schisandra chinensis, goji berry, brown root, cornus, ginger, organo, and cinnamon in water;
(b) immersing the flowers of persimmon soup first in the extract prepared in step (a) and cooling them out;
(c) putting the flowers of persimmon soup immersed in the step (b) in the licorice, jujube, Schisandra chinensis and cornus oil into water and immersing in a heated / extracted extract for a second time and then cooling them; And

(d) it provides a tea manufacturing method using the flowers of persimmon soup, characterized in that it comprises the step of putting the flowers of persimmon soup immersed in the second step (c) into a teaser and dried.

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In the tea production method using the flower of persimmon soup according to the present invention, the extract of step (a) for the first immersion is licorice 400g, 100g, 200g, jujube 400g, 200g, Schisandra chinensis 200g, It is obtained by adding 100 g of brown root, 200 g of cornus oil, 200 g of ginger, 100 g of cucumber, 100 g of cinnamon, and extracting at 100 ° C. for 1 hour. The extract of step (c) for the second immersion is 100 g of water, 400 g of licorice, 400 g of jujube, and 200 g of Schisandra chinensis. It is preferable to add 200 g of cornus oil and to extract it at 100 degreeC for 1 hour.

In the tea production method using the flower of persimmon soup according to the present invention, the first immersion is made for 20 seconds, the second immersion is preferably made for 30 minutes.

In the tea production method using the flower of persimmon soup according to the present invention, the cooling and drying step of (b), (c) and (d) is preferably carried out using cold air.

Tea manufacturing method using the flowers of persimmon soup according to the present invention may further comprise the step of drying the resultant of the step (d) using a microwave.

Each step and each condition as described above is to produce an optimal sweet potato flower tea with improved sensory and palatability and excellent visual harmony in order to be a merchandise that can satisfy various tastes and give a drink. It was determined through various experiments of the inventors in order to.

Hereinafter, the present invention will be described in detail with reference to the following examples.

<Material>

The samples used in this experiment were collected and collected from September to early November at Buan-gun latitude, which preserves the native colonies of Korea's Gakguk, and all of the following experiments were carried out in the Department of Horticulture and Flower and Herb Research, Wonkwang University. It was.

<Production method of tea>

Licorice 400g, Astragalus 100g, Angelica 200g, Jujube 400g, Schisandra chinensis 200g, Gugija 200g, Brown root 100g, Cornus 200g, Ginger 200g, Ogapi 100g, Cinnamon 100g in 11000L of water 500g After immersion for 20 seconds in the flowers of the latitude gimkook and cooled immediately with cold air.

Subsequently, 400 g of licorice, 400 g of jujube, 200 g of Schisandra chinensis and 200 g of cornus oil were added to 10000 L of water, and the liquid obtained by extracting at 100 ° C. for 1 hour was cooled again, and then immersed for another 30 minutes, and dried immediately with cold air.

Next, the inside temperature of 130 ~ 150 ℃ put in a damper and after 2 minutes and 30 seconds to take out and pulled out to take out the hand and dry by cold air while making a product by completely drying the water for 30 seconds with microwave.

<Sensory test method>

As shown in Table 1, the inspection of the appearance of the products of Gamguk flower tea and the quality of the tea itself. The visual inspection showed that the color of the tea product was close to yellow and the product was uniform, and the deduction factor was when the product was uneven when the product was not a color other than yellow or its own color. For the internal quality test, distilled water was boiled at 100 ° C., and then 3 persimmon flower teas were poured into 50 ml of water at 70 ° C. and leached for 3 minutes, and then the search, aroma and taste were evaluated.

If the smell of the product smells like odor, grass, is not fresh and disgusting, and the search is not clear and muddy, the deduction is made. A total of 100 points were examined for the appearance test and the quality test, and 20% of the external appearance and 80% of the internal characteristics of the car were examined.

Appearance Liquor and Quallity Shape and Color Harmoney Aroma Liquor color Taste 10 10 20 20 40

<Sensory test result>

The sensory test was carried out using the one prepared according to the present invention as described above and one manufactured according to the manufacturing method using steam among the conventionally known methods, and the results are shown in Table 2.

The conventional manufacturing method using the steam consists of the step of treating the persimmon flowers with steam of 100 ℃ for 2 minutes and 30 seconds, then whisk while cooling and drying in a dryer adjusted to 40 ℃.

According to Table 2, as a result of evaluating the appearance and shape, aroma, search, and harmony of the appearance according to the present invention, the tea according to the present invention appeared as 91 points, the difference according to the conventional method was 84 points.

The tea according to the conventional method was good in appearance and aroma, but because of the bitter taste, the tea according to the present invention had a beautiful appearance and was dark yellow in appearance. It turns out to be very superior to conventional cars.

Appearance Liquor and Quallity  Total Score (100) Shape and Color (10) Harmoney (10) Aroma (20) Liquor color (20) Taste (40) Conventional car 9 8 17 16 34 84 Invention car 9 9 18 18 37 91

As described above, according to the present invention, the appearance is beautiful, the search is dark yellow, and the taste is also in harmony with the indigenous aroma of the taste and the taste of the herbal medicine can provide a very good taste of the tea.

Claims (6)

(a) preparing an extract which is heated / extracted with licorice, Astragalus, Angelica, jujube, Schisandra chinensis, goji berry, brown root, cornus, ginger, organza, cinnamon in water; (b) immersing the flowers of persimmon soup first in the extract prepared in step (a) and cooling them out; (c) putting the flowers of persimmon soup immersed in the step (b) in the licorice, jujube, Schisandra chinensis and cornus oil into water and immersing in a heated / extracted extract for a second time and then cooling them; And (d) The method of manufacturing tea using the flowers of persimmon soup, characterized in that the step of putting the flowers of the second country immersed in the step (c) in the subtractor and squeezed and dried. The method of claim 1, The extract of step (a) for the first immersion is put licorice 400g, 100g, 100g, Angelica 200g, jujube 400g, Schisandra chinensis 200g, Gojija 200g, brown root 100g, Cornus 200g, Ginger 200g, 100g Ogapi, 100g cinnamon in 11000L of water Obtained by extraction at 100 ° C. for 1 hour, The extract of step (c) for the second immersion is a licorice 400g, jujube 400g, Schisandra chinensis 200g, 200 g of cornus oil in 10000L of water and extracted for 1 hour at 100 ℃ tea production method using a flower of persimmon. The method according to claim 1 or 2, The first immersion is made for 20 seconds, the second immersion is tea production method using a persimmon flower, characterized in that made for 30 minutes. The method according to claim 1 or 2, The cooling and drying step of (b), (c) and (d) is a tea production method using a persimmon flower characterized in that the drying using cold air. The method according to claim 1 or 2, Tea production method using a persimmon flower further comprises the step of drying the result of the step (d) using a microwave. The method of claim 1 or 2, wherein the persimmon flowers are harvested at Buan-gun latitude.