KR100874020B1 - Lotus green tea and its manufacturing method - Google Patents

Lotus green tea and its manufacturing method Download PDF

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Publication number
KR100874020B1
KR100874020B1 KR1020080037784A KR20080037784A KR100874020B1 KR 100874020 B1 KR100874020 B1 KR 100874020B1 KR 1020080037784 A KR1020080037784 A KR 1020080037784A KR 20080037784 A KR20080037784 A KR 20080037784A KR 100874020 B1 KR100874020 B1 KR 100874020B1
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South Korea
Prior art keywords
lotus
lotus leaf
green tea
leaf
tea
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KR1020080037784A
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Korean (ko)
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김순조
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시흥시
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/12Rolling or shredding tea leaves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/42Isolation or recuperation of tea flavour or tea oil

Abstract

Lotus green tea of the present invention and a method for producing the same, mixed with fine lotus leaf tea, green tea, lotus, lotus and lotus root, lotus leaf tea and green tea is dried to a moisture content of 4% or less, lotus flower flavor, taste , Freeze-dried state to preserve nutrients without loss, and the lotus root is sliced and stir-fried lotus leaf meat removed from the inside of the soft core and skin, lotus root is mucin (mucin) that is sticky mucus existing inside through the roasting process It is made by stir-frying only until it melts and breaks out into the segmented lotus root.

Description

Lotus Green Tea and Its Manufacturing Method
The present invention relates to a soft green tea and a method of manufacturing the same, and more particularly, to prepare each part of the lotus plant as tea and then mixed with green tea to provide a unique flavor and a familiar taste and aroma of green tea at the same time, and functional ingredients It relates to a soft green tea and a method for producing the same to be contained more.
The lotus is a perennial plant of the dicotyledonous plant, which grows in ponds or cultivates in paddy fields. 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 our country, 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, lotus leaf and lotus seed It is widely used for food or medicine.
First, lotus leaf is also used as a herbal medicine, namely the lower lobe (荷葉), which is effective in preventing the anemia of infants, puberty girls, and pregnant women because it has a lot of functions and iron to increase the detoxification between the regulation of osmotic pressure in the body and the ability of antibody formation have.
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.
Lotus flower is also called white lotus, and when absorbed by the human body, it cools the neck, stops thirst, and prevents the glands from expanding too much.Tartaric acid and chemical organic acid have a sour taste. It contains citic acid, which reacts with harmful products when absorbed by the human body and releases it to the outside to detoxify the body.It has a bitter taste but astringent taste, and condenses the tissue on the mucosal surface 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.
The lotus root (Nelumbo nucifera Gaern) refers to the root of the lotus, the main component is carbohydrates, which are rich in vegetable fiber, which stimulates the intestinal wall to activate the intestinal activity and contains about 2% asparagine. It contains amino acids such as arginine, tyrosine, and triconine and is rich in lecithin, a phospholipid.
Since the lecithin has an emulsifying power to mix water and oil well, it prevents the deposition of cholesterol in the walls of blood vessels and strengthens the walls of blood vessels.
In particular, lotus root has a glycoprotein substance called mucin, which is a sticky mucosa, and is a complex protein combined with saccharides to lower cholesterol, protect stomach wall, and detoxify.
In addition, the lotus refers to the seeds of the lotus, the appearance is composed of oval or ball-shaped shell, and the inside of the lotus root and soft core.
Yeonjagi, which has been used as a traditional herbal medicine, is characterized by no smell, taste and sweetness, and has a flat energy that is neither hot nor hot.
In particular, lotus seeds contain a lot of sedation flavonoids that are strong, soothing, especially heart pounding and improve sleep disorders are strong.
Lotus leaf, lotus, lotus root and lotus root containing bioactive ingredients are not only used as natural drugs and dietary supplements, but also have recently been used as a food, tea, and beverages by the effects of lotus leaf. It is being developed and generalized.
However, the method of manufacturing each region (lotus leaf, lotus, lotus) extracted from lotus independently has been suggested, but the method of manufacturing according to the characteristic properties of lotus leaf, lotus, and lotus extracted from lotus is still suggested. In particular, lotus root has been applied as a side dish in home-based diets such as afforestation or non-fermentation, but it has not been applied as a tea.
This is due to the lack of studies on the botanical characteristics of lotuses, so the case of applying it as a tea lacks the situation that manufactures tea according to the general green tea manufacturing method.
As described above, as the manufacturing method according to the manufacturing method of green tea ignoring the properties of the lead, the soft green tea is destroyed, and the unique aroma and taste of the lead are not worried. There was a problem falling.
Therefore, an object of the present invention is to produce a lotus leaf, lotus, lotus and lotus root as a tea to provide a health supplement ingredient while exhibiting the distinctive flavor of Yan, by adding the flavor and taste of green tea familiar to consumers through the added green tea The main ingredient is to drink tea without refusal.
In addition, another object of the present invention is to enable the components of the green tea to reinforce the components of the lower content of the functional components contained in the lead.
In addition, another object of the present invention is the lotus leaf, lotus, lotus, lotus root and the lotus root in the same plant as the main material and the same properties and components that are harvested from the lotus to be manufactured in accordance with the characteristics of the kite to maximize protection, so that the unique components of the kite is not destroyed There is.
In order to achieve the above object, the green tea of the present invention and the method for preparing the same are mixed with fine lotus leaf tea, green tea, lotus flower, lotus root and lotus root, but the lotus leaf tea and green tea are dried to have a water content of 4% or less. The lotus flower is freeze-dried to preserve flavor, taste, and nutrients without loss, and the lotus flower is stir-fried by removing the soft core and the bark from the inside, and the lotus root is sticky existing inside through the roasting process. Mucin (mucin) is melted by the process of roasting only until the state before exiting the fragmented lotus root.
According to the present invention, 38 to 62% by weight of lotus leaf, 25 to 35% by weight of green tea, 8 to 15% by weight of lotus, 2.5 to 6% by weight of lotus root and 2.5 to 6% by weight of lotus root are made.
According to the present invention, the smelt is taken in September, peeled off, the soft smelt removed by removing the soft cores inside, and roasted in a container for 5 to 10 minutes (min) at a temperature of 80 to 100 ℃ (min) to dissipate the heating fragrance The content should be 4% or less, and the lotus root should be cooked only until the skin is cooked and mucin (mucin), which is present in the inside, is discharged to the segmented area.
According to the present invention, the lotus leaf tea is a harvesting step of harvesting the lotus leaf grown for 3-4 months, the washing step of the lotus leaf, the moisture contained in the lotus leaf by exposing the lotus leaf for 20-30 minutes at a temperature of 26 ~ 28 ℃ in the sunlight Sunlight forgery step to increase the activity of the oxidase by evaporation of, and withering in the shade maintained at a temperature of 23 ~ 37 ℃ and humidity 70 ~ 80% for 16 to 20 hours to control the degree of fermentation by the enzyme activity Indoor forgery step, scattering and mindful step of performing the process of rubbing the lotus leaf 3 to 5 times while inverting the up and down of the lotus leaf during the daylight forging step and the indoor forging step, the cutting step of the lotus leaf, and the lotus leaf 300g Steaming with steam at 95 ° C. for 3 minutes (min) to inactivate the enzyme that causes browning among the components of the lotus leaf, soften the tissue, remove the lotus leaf, and sterilize the lotus leaf; Rapid cooling step of cooling the lotus leaf by cold wind, drying step of drying the lotus leaf in the far infrared at 50 ° C. for 1 hour through a dryer to radiate dry the moisture content of the lotus leaf to 90%, and a container having a temperature of 200 ° C. At the end of the roasting step to dry the lotus leaf 10 to 20 minutes (min) to dry.
According to the present invention, a soft green tea is prepared from the method according to any one of claims 1 to 4.
As described above, the green tea of the present invention and the method of manufacturing the same to provide a health supplement ingredients through lotus leaf, lotus, lotus and lotus root while showing the unique flavor of the lotus, by adding the flavor and taste of green tea familiar to consumers Tea can be used to improve home health by allowing tea to be consumed without refusal.
In addition, the lotus green tea of the present invention and its manufacturing method is to protect the same properties and components of the lotus leaf from the lotus leaf, lotus, lotus, lotus root which are harvested from the same plant to prevent the intrinsic components of the lotus.
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.
First, the manufacturing process of the lotus green tea, lotus leaf, lotus, lotus, lotus root and green tea produced by the different manufacturing process to be described later below lotus leaf 38-62% by weight, green tea 25-35% by weight, lotus flower 8-15% by weight , 2.5-6% by weight of lotus root and 2.5-6% by weight of lotus root to produce a soft green tea.
First, the manufacturing process of the lotus leaf in the composition of the green tea is made as follows.
The manufacturing method of the lotus leaf tea is a harvesting step of harvesting the lotus leaf grown for 3-4 months, the washing step of the lotus leaf, the moisture contained in the lotus leaf by exposing the lotus leaf for 20-30 minutes at a temperature of 26 ~ 28 ℃ in the sunlight The degree of fermentation by enzymatic activity was determined by sintering for 16-20 hours in the shade maintained at a temperature of 23-37 ° C. and a humidity of 70-80%, and a sunshine forgery step to increase the activity of the oxidase by evaporation. The indoor forging step of controlling, the cutting step of the lotus leaf, and 300g of the lotus leaf with steam at 95 ℃ steam for 3 minutes (min) to inactivate the enzyme causing browning among the components of the lotus leaf, softens the tissue and Remove steaming and sterilizing the lotus leaf sterilization, rapid cooling step of cooling the lotus leaf by cold wind after the steaming step, and drying the lotus leaf at 50 ℃ temperature for 1 hour through a drier to increase the moisture content of the lotus leaf A drying step of radiating and drying the 90% to evaporate, and a final roasting step of roasting and drying the lotus leaf 10 to 20 minutes (min) in a container having a temperature of 200 ℃.
In other words, select a good quality lotus leaf, but leaves the soft lotus leaf 3-4 months old (leaf stage).
Here, the lotus leaf of the present invention is a non-limiting example, the vitamin C, potassium, calcium and iron that influences the taste, aroma and health supplements of lotus leaf tea by harvesting the lotus leaf around July to September at the beginning of the growth stage By harvesting at a high content of the component, it is possible to provide more beneficial functional components 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 to September 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 around July-September, it is also applicable to the soft lotus leaf three to four months after the lotus leaf sprouts.
After washing the harvested lotus leaf in this way, the water content of the lotus leaf is reduced to a certain degree through a forgery step to generate a chemical reaction. (Washing step and counterfeiting step)
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 sunlight forgery step evaporates the moisture contained in the lotus leaf in the temperature range of 26 ~ 28 ℃, where sunlight is not strong or weak, thereby increasing the activity of the oxidase (polyphenoxoxidase) on the surface of the lotus leaf, causing chemical changes in the components of the lotus leaf. It is a process to solve the browning phenomenon and the softness of the green and lotus leaf tissue.
In addition, the indoor forging step is to dry the lotus leaf in a well-ventilated shade, the room temperature is 23 ~ 27 ℃, the humidity is 70 ~ 80% while withering the lotus leaf for 16 to 20 hours to determine the degree of fermentation of the lotus leaf Adjust
Thus, the forgery step is the first processing process of the lotus leaf, and the processing for exposing the taste and aroma of the lotus leaf by the daylight forgery step, and the indoor forging step is of good quality by appropriately controlling the degree of moisture and chemical change of the lotus leaf. To make lotus leaf tea.
As described above, in the process of daylight forgery step and indoor forgery step, proceed with the mindful process including scattering three to five times to rub the lotus leaf to destroy the lotus leaf epidermal tissue or cellular tissues to oxidize the epidermal cells and tissues under the epidermis Make it possible to further promote fermentation (remark step and scattering step).
In other words, the scattering process is below the lotus leaf spread on the tray. This is to disperse the stomach while forcibly damaging the cells at the edge of the lotus leaf to aid in the even fermentation of the lotus leaf. By rubbing and damaging the inner and outer cells of lotus leaf, it destroys the fiber of lotus leaf so that the taste and aroma of chlorophyll and lotus leaf can be extracted effectively in hot water.
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 this steaming step, 300 grams (g) of lotus leaf was steamed for 3 minutes (min) with 95 ° C. steam to inactivate enzymes that cause browning among the components of the lotus leaf to inhibit fermentation of 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, and to compress the steamed lotus leaf in the cold wind in the steaming step, the rate of evaporation of water on the surface of the green tea and diffusion of water inside the lotus leaf. Balance speed to keep the lotus leaf green.
Finally, the end of the step of roasting the lotus leaf tea using heat to perform the end of the roasting step is to put the lotus leaf in a container (iron pot) and roast the lotus leaf at a temperature of 200 ℃ 10 ~ 20 minutes (min) to dry the moisture content of the lotus leaf It is maintained within 4% to prevent the change of quality in preservation, and the soft flavor of lotus leaf is generated, thus completing the manufacturing process of lotus leaf tea.
The content of the functional ingredient of the lotus leaf tea completed by such a manufacturing method is as 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 can exhibit the function as a medicinal dietary supplement by maintaining the functional ingredient as a health promoting ingredient contained in the lotus leaf.
In addition, the manufacturing process of a lotus is as follows.
Lotus flower is divided into white lotus, red lotus, visible lotus, fume, young lotus, water lily, and poppy. Among them, the lotus is applied to white lotus.
In particular, the white lotus applied to the present invention is a non-limiting example, by applying the lotus flower harvested at the time of high content of the flavor, aroma and beneficial components of the lotus green tea among the unique components of the lotus (green tea) To provide functional ingredients that are more beneficial to the human body.
As such, the lotus flower is lyophilized so that all the nutrients, flavors and flavors contained in the lotus flower can be preserved with little loss.
In addition, as an example, the component content of lotus (white lotus) is as Table 3 shows.
 ingredient  Lotus flower collected in mid July  Lotus flower collected at the end of August  unit
 moisture  3.1  2.6  g / 100g
 Fat  5.1  4.6  g / 100g
 protein  16.8  18.5  g / 100g
 Ash  7.2  7.2  g / 100g
 Dietary Fiber  52.3  53.5  g / 100g
 Vitamin A  -  -  IU / 100g
 Vitamin C  737.0  565.6  mg / 100g
 Vitamin E  -  -  mg / 100g
 calcium  811.9  543.4  mg / 100g
 sign  433.9  446.6  mg / 100g
 iron  3.3  4.5  mg / 100g
 salt  54.7  31.6  mg / 100g
 potassium  2043.5  2278.6  mg / 100g
As shown in [Table 3], it can be seen that the components of the lotus collected in July-August have high content of vitamin C, calcium and potassium. You can get better flavor and health benefits.
Here, the lotus collected in the harvesting step is not limited to the lotus collected in July-August, and the lotus collected in the morning when the lotus is about 10% flowering is the main application.
The freeze-drying of the lotus collected at such a time freezes and decompresses an aqueous solution or a material containing a large amount of water, thereby sublimating ice to remove moisture to obtain a dried product. That is, lyophilization is useful as a method of drying a material that is weak to heat because the operation is performed at a low temperature, and it is made of porous and excellent in plurality.
As such, the content of the functional components of the lotus flower collected at the time of rapid freeze-drying are as shown in Table 4 below.
 Inspection items  Analytical Sample
 Lotus
 DPPH (radical scavenger)  59.70 (%)
 Total phenolic compounds  52.99 (mg / 100g)
 Total Flavonoids  27.4 (mg / 100g)
 Catechin  -(mg / 100g)
 Caffeine  -(mg / 100g)
As shown in [Table 4], the freeze-dried lotus flower contains a lot of vitamin C to prevent aging and infertility with natural oxidizing agents, and especially contains histidine, arginine, and essential amino acids, and children and recovery patients. There is an effect that can provide essential ingredients.
Moreover, a soft floral flavor can be added to the lotus green tea through the lotus.
In addition, the method of manufacturing softwood is as follows.
The bark was taken in September and peeled when the bark is blue, and after removing the green soft core existing inside, the remaining barbecue is cut into small pieces and the container (cast iron pot) is kept at a temperature of 80-100 ° C. for 5-10 minutes (min). Roasting during the roasting process is performed so that the taste and aroma are released to keep the moisture content of the softwood at 10% or less, so that the flavonoids, which have a strong and sedative effect, are easily dissolved in the hot water when it is soaked in hot water. do.
In addition, through the stir-fry of the lotus to produce a chemical change in the component of the soft to remove the astringent taste and without diluting the smell of lotus leaf tea and lotus, it is possible to further exhibit the taste of the green tea.
In addition, the production method of lotus root is as follows.
First, select high quality lotus roots and wash them with tap water to remove foreign substances from the roots of the lotus roots, and then peel the lotus roots.
After that, peel the peeled lotus root to a thickness of 5 × 6 mm and dry it in a dryer, and then roast it by setting the container (cast iron) temperature to 220 ° C and the object temperature (lotus root temperature) to 110 ° C. Finely ground
The sliced lotus root is stir-fryed until the state before the melted mucin (mucin), which is present inside the sliced lotus root, melts through the roasting process.
That is, while the lotus root is heated, the outer surface of the lotus root is cooked and the mucin (mucin) inside is melted by heat, and the roasting process is performed only until the leaked portion of the lotus root. Mucin, which has its own viscosity made of yarn, is dissolved in hot water so that it can be dissolved later in hot water.
It is possible to improve the taste and smooth flavor of the tea while exerting the effect of lowering gastric wall protection, lowering blood pressure, and cholesterol level by the components of mucin.
Finally, the manufacturing process of green tea is as follows.
Green tea is steamed in a pot according to the heating method and steamed tea and steam using steam and heating, but the shape is divided into a cup of tea, such as a roasted tea, in the present invention, there is no restriction on the thickener, tea.
First, select high quality green tea leaves, but harvest 3-4 months old soft green tea leaves.
Here, the green tea of the present invention is a non-limiting example, the content of a suitable catechin and amino acid to determine the taste, aroma and health supplement components of green tea by harvesting the green tea leaves of May to June at the beginning of the growth stage By harvesting at a high time, it is possible to provide more beneficial functional ingredients to the human body.
Here, the content of green tea leaves according to the harvesting time is as shown in [Table 5].
 ingredient  Green tea from May to June  unit
 moisture  9.19  g / 100g
 Fat  6.26  g / 100g
 protein  26.18  g / 100g
 Ash  6.13  g / 100g
 Dietary Fiber  52.24  g / 100g
 Vitamin A  -  IU / 100g
 Vitamin E  -  mg / 100g
 calcium  232.9  mg / 100g
 sign  -  mg / 100g
 iron  65.47  mg / 100g
 salt  425.87  mg / 100g
 potassium  278.67  mg / 100g
 Vitamin C  392  mg / 100g
As shown in [Table 3], it can be seen that the content of vitamin C, protein, and iron is high among the components of the green tea leaves harvested from May to June. It can be made to contain functional ingredients that are more beneficial to the human body.
The green tea leaves are put in a green tea leaf in a container through the steaming process and heated to a temperature of 300 ~ 350 ℃ to inactivate the enzyme of the green tea leaves with steam from the tea leaves.
Here, if the heating temperature is too high, tea leaves are burned, and if low, enzymes such as fresh tea leaf stems remain intact and fermentation continues, resulting in red color.
The grinding process is the most important process for determining quality.
Subsequently, the tea leaves after boiling in the process of rubbing each other through the process of rubbing the cells on the inner surface of the tea leaves and the outside by destroying the cells of the tea leaves so that the taste and flavor components of chlorophyll and tea leaves in the hot water can be effectively extracted.
Next, the tea leaves are directly heated through the primary drying process so that the water content of the tea leaves is 4% or less while giving a uniquely flavored taste.
The content of the functional ingredient of the green tea produced by such a method is shown in Table 6 below.
 Inspection items  Analytical Sample
 green tea
 DPPH (radical scavenging ability)  4.73 (%)
 Total phenolic compounds  -(mg / 100g)
 Total Flavonoids  1,050 (mg / 100g)
 Catechin  12,840 (mg / 100g)
 Caffeine  1,170 (mg / 100g)
As shown in [Table 6], green tea can reinforce total flavonoids and catechins with low content of lotus leaf tea, lotus flower, lotus root, and lotus root components, which has a great effect on anti-aging of the human body.
In other words, the slight astringent taste of green tea is due to the catechin component, which is a vegetable flavonoid known for its antioxidant properties, which slows the aging of the body and provides innovative effects in the prevention and treatment of cancer.
The effect of green tea can be obtained by awakening of caffeine, antioxidant activity of catechins, and the effect of deanine to clear the head and stabilize the mind.
As described above, each part of lotus leaf tea, lotus flower, lotus root, and lotus leaf using each part of the lotus plant is dried and fermented or lyophilized or roasted to produce tea according to the characteristic components and properties of each part of the lotus, thereby making it functional. The ingredients can protect and preserve the inherent aroma of the kite.
In addition, by manufacturing a soft green tea added with green tea in order to supplement the content of the functional content of the lead somewhat somewhat, it is possible to easily drink for medicinal use in the general home by containing the functional ingredient to the maximum.
In addition, the mild and light aroma and taste of tea using the lotus plant can be consumed without refusal by adding a familiar taste (slightly astringent) by the green tea to drink tea using the lotus without objection to consumers unfamiliar.
As such, the produced green tea may be deteriorated in taste or aroma depending on the storage and storage state of the tea.
That is, the main cause of the deterioration of the tea is moisture, and when the green tea absorbs moisture, oxidation occurs due to oxygen in the air.
This is the cause of color selection, search, severity of flavor and reduction of ascorbic acid by oxidation of chlorophyll, catechins, lipids and vitamin C of soft green tea.
Therefore, the storage of soft green tea is sensitive to the effects of moisture content, storage temperature, enzyme and light of soft green tea, so that the fresh green tea is sealed in a packaging box made of aluminum adhesive film, and filled with nitrogen gas, and then 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, then dried in an indoor shade for 18 hours at 30 ℃, and then cut into 3 × 1cm in size and steamed at 95 ℃. After steaming for 1 min, drying at 50 ° C for 1 hour, roasting lotus leaf at 200 ° C for 15 minutes to complete lotus leaf tea, lotus flower is lyophilized, and the lotus leaf is removed Chopped and roasted for 7 minutes (min) at 90 ℃ temperature until the flavor and flavor is released, lotus root is roasted at 110 ℃ temperature lotus root in a container (cast iron pot) having a temperature of 220 ℃ in the dryer material of soft green tea After the completion of the mixture of 50% by weight lotus leaf tea, 30% by weight green tea, 12% by weight lotus flower, 4% by weight lotus root and 4% by weight softener is completed.
Comparative example  One
The lotus flower and dried green tea which are more than 10% are dried in a 1: 1 weight ratio (Lotus: green tea), and the lotus leaf and green tea are alternately stacked, and then turned upside down and mixed three times at 6 hour intervals, and then separated only from the lotus after 15 hours of storage. One green tea is rinsed three times in a 110- ℃ hot pot and completed.
Flavor Rating
Twenty lead cultivation and tea specialists were selected and evaluated for their overall preference of color, aroma, taste, viscosity and solubility for Example 1 after 3 days and 15 days after preparation.
The evaluation results are shown in the following [Table 7].
 division  Evaluation date  Chromaticity  incense  flavor  Solubility Overall preference
 Example 1  3 days later  5.4  5.7  5.3  5.0  5.4
 15 days later  5.1  5.2  5.3  5.0  5.2
 Comparative Example 1  3 days later  3.0  3.3  3.2  4.8  3.6
 15 days later  3.2  3.3  3.1  4.3  3.5
* 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 green tea according to the present invention was not able to feel astringent taste and freshness, while the mild and soft taste of the light green tea and the slightly astringent taste of green tea were found to be excellent scores.
Moreover, after 15 days, it is confirmed that the extent to which a flavor, viscosity, and solubility 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.

Claims (5)

  1. Fine lotus leaf tea, green tea, lotus, lotus and lotus root are mixed, and the lotus leaf tea and green tea are dried to a moisture content of 4% or less, and the lotus flower is freeze-dried to preserve flavor, taste and nutrients without loss. In the state, the lotus is sliced and roasted by removing the soft core and shell of the inside, and the lotus root is the state before the mucus (mucin), which is sticky mucus existing inside, melts out through the roasting process and exits to the sliced lotus root site. Method for producing green tea, characterized in that only made up the roasting process.
  2.  The method of claim 1,
    Lotus leaf 38-62% by weight, green tea 25-35% by weight, lotus flower 8-15% by weight, 2.5-6% by weight and 2.5-6% by weight lotus root manufacturing method characterized in that the mixture was made.
  3.  The method of claim 1,
    The stalks are collected in September, peeled, stripped of soft stalks from the soft cores inside, and roasted in a container for 5 to 10 minutes (min) at a temperature of 80 to 100 ° C to dissipate the heating fragrance and at the same time contain 4% or less of moisture. To be, the lotus root is ripening the skin and the mucus (mucin) that is present in the inside of the soft green tea manufacturing method characterized in that to carry out the roasting process only until the start to be discharged to the fragmented site.
  4. The method of claim 1,
    The lotus leaf tea,
    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 daylight forgery step and the indoor forgery step, during which the up and down stirring of the lotus leaf, while stirring and stirring the lotus leaf three to five times during the process, the mindful step,
    The cutting step of the lotus leaf,
    Steaming the 300 g of the lotus leaf with steam at 95 ° C. for 3 minutes (min) to inactivate enzymes causing 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 drying the lotus leaf in a far infrared ray at a temperature of 50 ° C. for 1 hour through a dryer to evaporate the moisture content of the lotus leaf to 90%;
    The method for producing soft green tea, characterized in that the end of the roasting step of drying the lotus leaf 10 to 20 minutes (min) in a container having a temperature of 200 ℃ to dry.
  5. Soft green tea produced from the method according to any one of claims 1 to 4.
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100947353B1 (en) * 2009-09-11 2010-03-15 김영식 Healthy food composition for improving sleep disturbance and a good-sleep
CN102389006A (en) * 2011-11-03 2012-03-28 南昌大学 Diet drink and preparation method thereof
KR101490326B1 (en) * 2012-12-27 2015-02-11 시흥시 tea bag for lotus Aroma Tea and Its Manufacturing Method
KR101815292B1 (en) 2016-03-22 2018-01-30 시흥시 Chocolate manufacturing method using the Nelumbinis Semen
KR20190045987A (en) * 2017-10-25 2019-05-07 시흥시 Processed meat containing and lotus and manufacturing method thereby

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100947353B1 (en) * 2009-09-11 2010-03-15 김영식 Healthy food composition for improving sleep disturbance and a good-sleep
CN102389006A (en) * 2011-11-03 2012-03-28 南昌大学 Diet drink and preparation method thereof
KR101490326B1 (en) * 2012-12-27 2015-02-11 시흥시 tea bag for lotus Aroma Tea and Its Manufacturing Method
KR101815292B1 (en) 2016-03-22 2018-01-30 시흥시 Chocolate manufacturing method using the Nelumbinis Semen
KR20190045987A (en) * 2017-10-25 2019-05-07 시흥시 Processed meat containing and lotus and manufacturing method thereby
KR102091253B1 (en) * 2017-10-25 2020-04-23 시흥시 Processed meat containing and lotus and manufacturing method thereby

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