KR100863817B1 - Lotus leaf tea and its manufacturing method - Google Patents

Abstract

A method of producing lotus leaf tea by exposing to sunlight, drying in the shade, heating with high temperature steam, quickly cooling with cold air, drying with far infrared rays and roasting is provided to improve flavor by maintaining original flavor and taste of lotus leaves. Lotus leaf tea is prepared by the steps of: collecting and washing 3- to 4-month-old lotus leaves; exposing to sunlight at 26 to 28deg.C for 20 to 30min to evaporate moisture and to increase enzyme activation; drying in the shade at 23 to 37deg.C and 70 to 80% humidity for 16 to 20hr; finely cutting; heating with high temperature steam of 95deg.C for 3min to inactivate enzyme, soft tissue, remove a green flavor and sterilize lotus leaves; quickly cooling with cold air; drying at 50deg.C for 1hr with far infrared rays; and roasting at 200deg.C for 10 to 20min to a moisture content of less than 4%.

Description

Lotus Leaf Tea and Its Manufacturing Method

The present invention relates to a lotus leaf tea and a manufacturing method, and more particularly lotus leaf tea to be able to manufacture the tea with the lotus leaf to provide a health supplement ingredient contained in the lotus leaf while maintaining the inherent aroma and taste of the lotus leaf as tea. And it relates to a manufacturing method thereof.

The lotus is a perennial plant of the dicotyledonous plant, which grows in ponds or cultivates in paddy fields. The roots are thick and stretched to the side. The leaves emerge from the roots and run at the end of petioles. Blooms in red or white in January.

Flowers are red or white, hanging one by one at the end of stalk, 15-29cm in diameter, with thorns on stalk. The petals are characterized by upside down eggs and several stamens.

In Korea, it was introduced from India to China around 300 BC. In the past, it was closely related to Buddhism, and used lotus for ornamental purposes. However, in modern times, hypertrophy (lotus root), lotus and lotus leaf are used for food or medicinal purposes. Doing.

The lotus leaf is also used as a medicinal herb, the lower leaf (엽 葉) is called to control the body's osmotic pressure, antibody formation ability, hepatic detoxification function, etc. It has a lot of functions and iron to help prevent anemia in infants, adolescent girls, pregnant women. .

In particular, there is a diuretic and lowering the heat in the action, it is used for edema or urine disorders, and also helps constipation. It can be used to treat heat-related symptoms in summer.

The lotus leaf containing the physiologically active ingredient is not only used as a natural drug and health supplement food, but also recently, the food, tea, and drink using lotus leaf have been developed and generalized by the effect of the proven lotus leaf. .

Accordingly, there is a need for a manufacturing method for mass production of lotus leaf tea with excellent taste and aroma. However, research on this lacks a situation in which tea is manufactured according to a general green tea manufacturing method.

Tea differs depending on the raw material and the content of the ingredients, so if you process the lotus leaf in the general Kida process, the unique flavor and aroma of the lotus leaf will fade.

Korean Unexamined Patent Publication No. 2002-20289 discloses a step of washing and cutting the lotus leaf by drying at room temperature, drying the cut lotus leaf again, and heating and drying at a temperature of 90 to 110 ° C. for 3 to 8 minutes, and a cooling step. A conventional method for producing a green leaf tea is disclosed.

However, the conventional method of manufacturing the lotus leaf tea does not intend to gradually evaporate moisture by artificial room temperature drying of the lotus leaf, so that the moisture evaporation of the lotus leaf is rapid, so that fermentation by the chemical action of the lotus leaf does not occur smoothly. There was a problem of poor flavor.

In addition, due to the rapid evaporation of the lotus leaf, the lotus leaf is crumbly and dries like a deciduous leaf, and the lotus leaf tea does not dry well and floats on the surface of the water. Occurred.

In addition, since the lotus leaf is dried only by heating and drying without the thickening process, browning occurs due to the inactivation of enzymes contained in the lotus leaf, and the tissue of the lotus leaf is not soft and the green leaf and the astringent taste cannot be removed. Lotus leaf taste and aroma. There was a problem of further deteriorating the flavor such as color.

In addition, by keeping the fiber of the lotus leaf as it is to be kept in mind, there was a problem that does not properly concern the flavor and flavor components of chlorophyll and lotus leaf in hot water.

Accordingly, it is an object of the present invention to provide a lotus leaf tea and a method for producing the same to provide a health supplement component contained in the lotus leaf while maintaining the inherent aroma and taste of the lotus leaf.

Another object of the present invention is to provide a lotus leaf tea and a method for producing the same, which provide a lotus leaf containing no caffeine while preserving and improving the functional ingredient of the lotus leaf.

In order to achieve the above object, the lotus leaf tea of the present invention and a method for preparing the same are the harvesting step of harvesting the lotus leaf grown for 3 to 4 months, the washing step of the lotus leaf, and the temperature from 26 to 28 ℃ in sunlight for 20 to 30 minutes Sunlight forgery step to increase the oxidase activity by the evaporation of moisture contained in the lotus leaf by exposing the lotus leaf during, and withering for 16-20 hours in the shade maintained at the temperature of 23 ~ 37 ℃ and humidity 70 ~ 80% Indoor forging step to control the degree of fermentation by enzymatic activity, the step of cutting the lotus leaf, and steaming the lotus leaf with high temperature steam to inactivate the enzyme causing browning among the components of the lotus leaf, soften the tissue and A steaming step of removing the sputum and sterilizing the lotus leaf, a rapid cooling step of cooling the lotus leaf by cold wind after the steaming step, and a drying step of radiating and drying the lotus leaf in far infrared rays through a dryer; Roasting the lotus leaf in a container having a temperature of 200 ℃ 10 ~ 20 minutes (min) consists of a final roasting step to make the moisture of the lotus leaf tea 4% or less.

According to the present invention, the lotus leaf epidermal tissue and cellular tissues by rubbing the lotus leaf epidermal tissues or cellular tissues by including 3 to 5 times the cautionary process including scattering during the day forgery step and the indoor forgery step are destroyed. It is made to promote the oxidation and fermentation of tissue.

According to the present invention, the steaming step allows steaming of 300 g of lotus leaf for 3 minutes (min) with steam at 95 ° C.

According to the invention, the drying step is dried for 1 hour at a temperature of 50 ℃ in a far-infrared dryer, so that the moisture content of the lotus leaf 90% evaporates.

According to the invention, it consists of a lotus leaf tea produced from the method according to any one of claims 1 to 4.

As described above, the lotus leaf tea of the present invention and the manufacturing method thereof improves the flavor by maintaining the inherent aroma and taste of the lotus leaf, so that the lotus leaf tea containing medicinal functional ingredients can be easily drinking at home It has the effect of helping to improve.

In addition, the lotus leaf tea of the present invention and the manufacturing method thereof has the effect of satisfying the medicinal effect as a health supplement by providing a lotus leaf containing tea without containing caffeine, a component harmful to the human body, while preserving the functional components of the lotus leaf. have.

In addition, the lotus leaf tea of the present invention and the manufacturing method thereof improves the solubility so that the deep taste and aroma of lotus leaf tea is sufficiently worried about the hot water of 70 ~ 80 ℃ having the optimum temperature when the tea is soaked to improve the flavor and color It has the effect of making it possible.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First, in the drawings, the same components or parts are to be noted that the same reference numerals as possible. In describing the present invention, detailed descriptions of related well-known functions or configurations are omitted in order not to obscure the subject matter of the present invention.

As used herein, the terms "about", "substantially", and the like, are used at, or in proximity to, the numerical values of the preparations and material tolerances inherent in the meanings indicated, and an understanding of the invention Numerical, accurate or absolute figures, are used to assist in the prevention of unfair use by unscrupulous infringers.

1 is a process chart showing a method for producing a lotus leaf tea of the present invention.

Referring to Figure 1, firstly, the lotus leaf leaves 3 to 4 months of soft lotus leaf so as to select a good quality lotus leaf.

That is, the quality of tea is determined by the harvesting time. The lotus leaf is divided into the first water tea, the first water tea, and the two water tea according to the harvesting time. The first tea refers to tea made at the end of June, and the second tea refers to tea made from sprouting again in mid-July after picking the first tea, and the third tea pulled back at the end of August after picking up two tea. Say a car made of one.

The lotus leaf of the present invention is a non-limiting example, by harvesting at the beginning of the growth stage in three water tea (about July-August) to influence the flavor, aroma and representative components of the lotus leaf tea among the intrinsic components of the lotus leaf By harvesting at a high content of vitamin C, potassium, calcium and iron, it is possible to provide a functional ingredient that is more beneficial to the human body.

Here, the component content of the lotus leaf according to the harvesting time is shown in [Table 1].

 ingredient  End of June leaf lotus leaf  Mid-July leaf lotus leaf  Late August leaf lotus leaf  unit  moisture  10.8  2.9  3.1  g / 100g  Fat  3.1  3.8  4.5  g / 100g  protein  28.0  23.8  21.2  g / 100g  Ash  7.8  7.3  8.5  g / 100g  Dietary Fiber  38.7  45.3  44.3  g / 100g  Vitamin A  -  -  -  IU / 100g  Vitamin E  -  -  -  mg / 100g  calcium  478.2  772.0  1652.7  mg / 100g  sign  638.5  370.0  265.3  mg / 100g  iron  6.5  8.1  12.7  mg / 100g  salt  59.0  54.7  41.7  mg / 100g  potassium  3082.6  2216.4  1760.0  mg / 100g  Vitamin C  239.1  312.2  119.9  mg / 100g

 As shown in Table 1, it can be seen that the lotus leaf harvested around July-August has a high content of vitamin C, potassium, calcium, and iron, and the lotus leaf tea is produced through the lotus leaf harvested at this time. By doing so, it is possible to obtain an improved flavor of the lotus leaf tea and beneficial components to the human body.

Here, the lotus leaf collected in the harvesting step is not limited to only the lotus leaf harvested in July-August, soft lotus leaf 3-4 months old lotus leaf sprout is also applicable.

Then, after washing the harvested lotus leaf through the forging step to reduce the water content of the lotus leaf to a certain degree to undergo a chemical reaction (washing step and counterfeiting step).

In other words, the forging step is a process of wilting the harvested lotus leaf, soaking in the shade of sunlight and indoors to reduce the amount of moisture contained in the lotus leaf by 30-40%, so that the leaf quality is soft and some drying phenomenon occurs. At the same time, it increases the activity of oxidase (polyphenol oxidase) in lotus leaf and causes chemical change in the components of lotus leaf.

This forgery step is a process for eliminating the astringent taste of lotus leaf while the unique flavor and taste of lotus leaf, is an important process to determine the taste and aroma of lotus leaf tea.

That is, the forgery step of the present invention can be divided into daylight forgery and indoor forgery.

The sunlight forgery step is a process to increase the activity of the oxidase by evaporating the water contained in the lotus leaf by 20-30 minutes in the 26 ~ 28 ℃ sunlight.

The daylight forgery step allows the moisture of lotus leaf to evaporate gradually in the temperature range of 26 ~ 28 ℃, where sunlight is not strong or weak, thereby eliminating the problem of inactivating enzyme contained in lotus leaf by rapid moisture evaporation. Reduced astringent taste and the softness of the lotus leaf tissue can eliminate the disadvantages.

After all, the daylight forging step to gradually evaporate the moisture evenly in the lotus leaf when manufacturing the lotus leaf tea to more easily exhibit the taste and aroma of the lotus leaf, according to the process to be described later to determine the quality of the lotus leaf tea It is an important process.

Next, the fermentation process of the oxidase is carried out by wiping the lotus leaf in a well-ventilated shade through the indoor forging step, and the fermentation state of the lotus leaf can be easily controlled by providing an appropriate temperature and humidity to the room.

In other words, in order to proceed the effective fermentation of lotus leaf indoor temperature is 23 ~ 37 ℃, humidity is 70 ~ 80% while controlling the degree of fermentation of lotus leaf for 16 to 20 hours.

Thus, the forgery step is the first processing process of the lotus leaf, by evaporating the moisture in the cells of the lotus leaf by the daylight forgery step so that the various chemical components are enzymatic action to stir the lotus leaf so that the fermentation is easily evaporated.

In addition, the indoor forging step is a process of producing the taste and aroma of the lotus leaf tea by agitating the lotus leaf and facilitating the air penetration through the destruction of cellular tissues at the same time as water evaporation.

As described above, by further including the caution process including scattering during the process of daylight forgery and indoor forgery, rubbing the lotus leaf epidermal tissue or cellular tissue to further oxidative fermentation of epidermal cells and tissues under the epidermis Promote it (the mind phase and the scattering phase).

Here, the mindful process including scattering is performed 3 to 5 times during the counterfeiting process.

In other words, the dispersing process is to invert the lotus leaf spread on the chaeban upside down while forcibly damaging the cells of the edge of the lotus leaf to help evenly ferment the lotus leaf.

In addition, keep in mind that the worker's hand twists and twists the lotus leaf by pulling and pulling it on the fool, abrasion, or sack, and damages the inner and outer cells of the lotus leaf, thereby destroying the fiber of the lotus leaf and the taste of chlorophyll and lotus leaf in hot water. Allows fragrance to be extracted effectively.

Here, if the scattering and mindful process is carried out in less than three times, evenly fermented lotus leaf can not be achieved, the inherent aroma and taste of the lotus leaf does not occur. As the volume is subdivided, it causes problems such as easily crushing or floating on the water surface when the lotus leaf tea is soaked in the hot water later. Therefore, it is ideal to limit the scattering and minding process to 3 to 5 during the forgery step.

After that, the lotus leaf is cut into 3 × 0.7 cm in size.

The shredded lotus leaf is steamed by high temperature steam to inhibit the activity of the enzyme contained in the lotus leaf to stop fermentation by the enzyme, thereby fixing the green color of the lotus leaf and removing the inflorescences of the lotus leaf and sterilizing the lotus leaf. (Heating stage)

In other words, the steaming step is a dried state in which the moisture is evaporated 30-40% through the counterfeit step, so that the lotus leaf is not easily crushed by applying the appropriate steam temperature, humidity and steaming time according to the dryness of the lotus leaf. do.

In the steaming step, 300 grams (g) of lotus leaf was steamed for 3 minutes (min) with 95 ° C steam to inactivate the enzyme causing browning among the components of the lotus leaf, thereby inhibiting the fermentation of the lotus leaf. And sterilizes the lotus leaf.

After the steaming step, through the rapid cooling step of cooling the lotus leaf by cold air to preserve the flavor and color of the lotus leaf unique (rapid cooling step).

Next, through a drying step of radiating the lotus leaf in far-infrared rays at 50 ° C. for 1 hour through a drying step, the moisture content contained in the lotus leaf is evaporated 90%, thereby maintaining the moisture content contained in the lotus leaf at 10% or less. Inhibits the enzyme and stops the fermentation by the enzyme (drying step).

Here, it is ideal to maintain the optimum moisture content of the lotus leaf at 10% or less in the drying step, the process of pressing the steamed lotus leaf in the cold wind in the steaming step, the rate of water evaporation of the annual surface and the rate of water diffusion inside the lotus leaf Equilibrate to keep the lotus leaf green.

Finally, the step of roasting the lotus leaf tea using heat to supplement the flavor of the lotus leaf and at the same time to reduce the moisture content of the lotus leaf tea to prevent deterioration.

In particular, when the lotus leaf is excessively roasted in the end-roasting step, the lotus leaf tea has a burnt smell, and a large amount of pyrazine, pyrrole, and furanic compounds are produced.

To prevent this, put lotus leaf in a container (cast iron pot) and boil the lotus leaf at a temperature of 200 ℃ for 10-20 minutes (min) to keep the moisture content of the lotus leaf within 4% to prevent the change in the quality of preservation. This completes the manufacturing process of the lotus leaf tea.

The content of the functional substance among the components of the lotus leaf tea completed by such a manufacturing method is shown in Table 2 below.

  Inspection items  Analytical Sample  Lotus leaf tea  DPPH (radical scavenging ability)  51.22 (%)  Total phenolic compounds  39.6 (mg / 100g)  Total Flavonoids  48.1 (mg / 100g)  Catechin  474.2 (mg / 100g)  Caffeine  -(mg / 100g)

As shown in the above [Table 2], the lotus leaf tea of the present invention by excluding the caffeine component harmful to the human body not contained in the lotus leaf, while maintaining the functional ingredient, which is a health promoting ingredient contained in the lotus leaf, medicinal health supplement Can function as

After all, lotus leaf tea contains a lot of vitamin C to prevent aging, infertility as a natural antioxidant, in particular histidine, arginine and essential amino acids that can provide the essential components to children and recovery patients.

As such, the lotus leaf tea completed through the manufacturing process of the present invention can be easily taken for medicinal use in the general home by providing a health supplement ingredient while maintaining its own aroma and taste can increase home health.

In this way, the lotus leaf tea produced may be discolored taste or aroma depending on the storage and storage state of the tea.

That is, the main cause of the deterioration of tea is moisture, and when the lotus leaf tea absorbs moisture, it causes oxidation by oxygen in the air, and deteriorates. The moisture reaction and the higher the temperature, the faster the oxidation reaction proceeds.

This is the cause of color selection, search, scent of flavor and reduction of ascorbic acid by oxidation of chlorophyll, catechins, lipids and vitamin C of lotus leaf tea.

Therefore, the storage of lotus leaf tea is sensitive to the effects of moisture content, storage temperature, enzymes and light of lotus leaf tea, so that the lotus leaf tea is sealed in a packaging box made of aluminum adhesive film, and filled with nitrogen gas, followed by 0 ~ 5 ℃. It is desirable to store at a temperature of.

Hereinafter, the embodiment will be described in more detail.

Example  One

After washing 300g of lotus leaf grown for 3 ~ 4 months, it is dried for 15 minutes at 27 ℃ in the sun and then dried in an indoor shade for 18 hours at 30 ℃, then cut into 3 x 0.7cm in size and steamed at 95 ℃. The mixture is heated for 3 minutes (min), dried at 50 ° C. for 1 hour, and then boiled with lotus leaves at 200 ° C. for 15 minutes (min) to complete.

Example  2

Under the same conditions as in Example 1, the lotus leaf epidermal tissue and cellular tissues were destroyed by rubbing the prepared lotus leaf by further including 3 to 5 times the cautionary process including scattering during the solar forgery step and the indoor forgery step. In order to promote the oxidative fermentation of the tissues under the epidermis, the process of wounding cells inside and outside of the lotus leaf is further performed to effectively extract the taste and flavor components of chlorophyll and lotus leaf from hot water by destroying the fiber of lotus leaf. .

Comparative example  One

After washing the lotus leaf, dry it in the shade of room temperature, cut it to a length of 0.75cm, and dry it so that the moisture content of the chopped lotus leaf is 30% or less, heat-dry again for 100 minutes at 100 ℃, and then cool it. do.

Flavor Rating

Twenty fresh cultivation and tea specialists were selected and evaluated for overall preference of color, aroma, taste, solubility and chromaticity for Example 1 after 3 days and 15 days after preparation.

The evaluation results are shown in the following [Table 3].

 division  Evaluation date  color  incense  flavor  Solubility  Chromaticity Overall preference  Example 1  3 days later  5.3  5.5  5.6  5.2  5.2  5.4  15 days later  5.1  5.2  5.3  5.0  5.1  5.1  Comparative Example 1  3 days later  4.2  3.7  3.5  4.0  3.6  3.8  15 days later  2.8  2.9  3.2  2.5  2.2  2.7

* After limiting the maximum and minimum values, 20 data were averaged.

1 point | piece: Not at all.

3 points | pieces: Normal.

6 points: Very much.

As shown in the above results, the lotus leaf tea according to the present invention was not able to feel the astringent taste and freshness, while the sweet and deep taste of the lotus leaf tea was found to be excellent scores, the solubility and the chromaticity of the lotus leaf tea in hot water Excellent scores that can be easily lotus leaf tea was confirmed.

Moreover, after 15 days, it is confirmed that the extent to which a flavor, solubility, and chromaticity are reduced is low.

The present invention described above is not limited to the above-described embodiment and the accompanying drawings, and various substitutions, modifications, and changes are possible within the scope without departing from the technical spirit of the present invention. It will be evident to those who have the knowledge of.

1 is a process chart showing the lotus leaf tea of the present invention and a method for producing the same.

Claims (5)

Harvesting of lotus leaves grown for 3-4 months, Washing the lotus leaf; Sunlight forgery step to expose the lotus leaf for 20-30 minutes in the temperature of 26 ~ 28 ℃ in the sunlight to increase the activity of the oxidase by evaporation of moisture contained in the lotus leaf, Indoor forging step of controlling the degree of fermentation by enzymatic activity by withering for 16-20 hours in the shade maintained at a temperature of 23 ~ 37 ℃ and humidity 70 ~ 80%, The cutting step of the lotus leaf, Steaming the lotus leaf with high-temperature steam to inactivate enzymes that cause browning among the components of the lotus leaf, to soften the tissue, to remove the lotus leaf, and to sterilize the lotus leaf; Rapid cooling step of cooling the lotus leaf with cold air after the steaming step, A drying step of radiating and drying the lotus leaf with far infrared rays through a dryer; The lotus leaf tea manufacturing method characterized in that the end of the roasting step to make the moisture of the lotus leaf tea 4% or less by roasting and drying the lotus leaf in a container having a temperature of 200 ℃ (min). The method of claim 1, During the day forgery step and the indoor forgery step, add 3 to 5 times of remarkable process including scattering, rubbing the prepared lotus leaf, destroying the epidermal tissue or cellular tissue, and oxidizing fermentation of epidermal cells and tissues under the epidermis. Lotus leaf tea production method characterized in that it is made to promote. The method of claim 1, The steaming step is a lotus leaf tea production method, characterized in that for 300 minutes to steam the lotus leaf at 95 ℃ steam for 3 minutes (min). The method of claim 1, The drying step is dried for 1 hour at 50 ℃ temperature in a far-infrared dryer, the lotus leaf tea production method characterized in that the moisture content of the lotus leaf to evaporate 90%. Lotus leaf tea produced from the method according to any one of claims 1 to 4.

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